7 
 
 THE HOME-MADE 
 
 COOK BOOK 
 
 A 
 
 COMPLETE MANUAL 
 
 OF 
 
 PRACTICAL, ECONOMICAL, PALATABLE, HEALTHFUL, 
 
 AND USEFUL 
 
 COOKERY. 
 
 NEW YORK: 
 
 M. J. IVERS & CO., 86 Nassau Street. 
 
 Copyrighted, 1885, by M. J. Ivers & Co. 
 
The Homemade Cook Book 
 
 SOUPS. 
 
 Beak Soup. —Soak one and a half pints of beans 
 in cold water over night. In the morning drain 
 off the water, wash the beans in fresh water and 
 ut into soup kettle, with four quarts of good 
 eef stock, from which all the fat has been re¬ 
 moved. Set it where it will boil slowly but steadily 
 till dinner, or three hours at the least. Two hours 
 before dinner slice in an onion and a carrot. 
 Some think it improved by adding a little tomato. 
 If the beans are not liked whole, strain through 
 a colander and send to the table hot. 
 
 Beef Soup. —Boil a soup bone about four hours, 
 then take out meat into a chopping-bowl; put the 
 bones back into the kettle. Slice very thin one 
 small onion, six potatoes and three turnips into the 
 soup. Boil until all are tender. Have at least one 
 gallon of soup when done. It is improved by add¬ 
 ing crackers rolled, or noodles, just before taking 
 off. Take the meat that has been cut from the 
 bones, chop fine while warm, season with salt and 
 pepper, add one teacup of soup saved out before 
 putting in the vegetables. Pack in a dish, and slice 
 down for tea or lunch when cold. 
 
 Celery Soup. —One shank of beef, one large 
 bunch of celery, one cup of rich cream. Make a 
 good broth of a shank of beef, skim off the fat 
 and thicken the broth with a little flour mixed 
 with water. Cut into small pieces one large 
 bunch of celery, or two small ones, boiling them 
 in the soup till tender. Add a cup of rich cream 
 with pepper and salt. 
 
 Chicken Soup. —Boil a pair of chickens with 
 great care, skimming constantly and keeping them 
 covered With water. When tender, take out the 
 chicken and remove the bone. Put a large lump 
 of butter into a spider, dredge the chicken-meat 
 well with flour, and lay in the hot pan; fry a nice 
 brown, and keep hot and dry. Take a pint of the 
 chicken water, and stir in two large spoonfuls 
 of curry powder, two of butter and one of flour, 
 one teaspoonful of salt and a little cayenne; stir 
 until smooth, then mix it with the broth in the 
 pot. When well mixed, simmer five minutes, then 
 add the browned chicken. Serve with rice. 
 
 Clam Soup. —Select five large, plump clams, 
 and after chopping them finely add the liquor to 
 the meat. To every dozen allow a quart of cold 
 water, and putting meat, liquor and water into a 
 clean vessel allow them to simmer gently, but not 
 boil, about one and one-half hours. Every particle 
 of meat should be so well cooked that you seem to 
 
 have only a thick broth. Season to taste and pom 
 into a tureen in which a few slices of well- 
 browned toast have been placed. If desired, to 
 every two dozen of clams allow a teacupful of new 
 milk and one egg. Beat the latter very light, add 
 slowly the milk, beat hard a minute or so, and 
 when the soup is removed from the fire stir the 
 egg and milk into it. 
 
 Corn Soup. —Twelve ears of corn scraped and 
 the cobs boiled twenty minutes in one quart of 
 water. Remove the cobs and put in the com and 
 boil fifteen minutes, then add two quarts of rich 
 milk. Season with salt, pepper and butter, and 
 thicken with two tablespoonfuls of flour. Boil 
 the whole ten minutes and turn into a tureen in 
 which the yolks of three eggs have been well 
 beaten. 
 
 Ego Balls. —Two hard-boiled yolks of eggs; 
 mix with the raw yolk of one egg a little flour; 
 roll the size of a hazel-nut. 
 
 Egg Soup. —Boil a leg of lamb about two hours 
 in water enough to cover it. After it has boilec' 
 about an hour and when carefully skimmed, aa>- 
 one-half cup of rice, and pepper and salt to taste. 
 Have ready in your tureen two eggs well-beaten; 
 add the boiling soup, a little at a time, stirring con¬ 
 stantly. Serve the lamb with drawn butter, gar¬ 
 nished with parsley and hard-boiled eggs cut into 
 slices. 
 
 Fish Chowder. —Take a fresh haddock, of three 
 or four pounds, clean it well, and cut in pieces of 
 three inches square. Place in the bottom of your 
 dinner-pot five or six slices of salt pork; fry brown, 
 then add three onions sliced thin, and fry those, 
 brown. Remove the kettle from the fire, and” 
 place on the onions and pork a layer of fish; 
 sprinkle over a little pepper and salt, then a layer 
 of pared and sliced potatoes, a layer of fish and 
 potatoes, till the fish is used up. Cover with wa¬ 
 ter, and let it boil for half an hour. Pound six 
 biscuits or crackers fine as meal, and pour into tke 
 pot; and, lastly, add a quart or pint of milk ; let 
 it scald well, and serve. 
 
 Fish Chowder. —Take a email piece of pork, 
 cut into squares, and put it into the bottom of a 
 kettle. Then take your fish (about three pounds 
 will make a good-sized chowder), cut it into pieces 
 (larger squares than the pork), lay enough of 
 this on the pork to cover well, then a layer of 
 potatoes, next a layer of Boston crackers split, on 
 this pepper and salt. Above this put a layer of 
 pork, and repeat the order given above until the 
 materials are all exhausted ; let the top layer be 
 buttered crackers. Pour on boiling water until 
 
 Copyright, 1878, by Donnelly, Loyd & Co., Chicago. 
 
4 
 
 SOUPS—BROTH 
 
 covered, and cover the kettle ; keep boiling half an 
 hour. Five minutes before dinner, dredge well 
 with flour, and pour on a pint of milk. This will 
 make the genuine Rye-beach fish chowder. 
 
 Tomato Chowder. —Slice a peck of green toma¬ 
 toes, six green peppers, and four onions ; strew a 
 teacup of salt over them. In the morning turn 
 off the water, and put them in a kettle with vine¬ 
 gar enough to cover them, a teacup of sugar, one 
 of grated horseradish, a tablespoonful of cloves, 
 allspice, and cinnamon, each. Boil until soft. 
 
 French Vegetable Soup. —To a leg of lamb of 
 moderate size take four quarts of water. Of 
 carrots, potatoes, onions, tomatoes, cabbage, and 
 turnips, take a teacup each, chopped fine ; salt and 
 pepper to taste. Let the lamb be boiled in this 
 water. Let it cool; skim off all fat that rises 
 to the top. The next day boil again, adding the 
 chopped vegetables. Let it boil three hours the 
 second day. 
 
 Green Pea Soup. —One peck of green peas, 
 four tablespoonfuls of lard, heated in the kettle ; 
 put in the peas and stir them until perfectly green ; 
 add pepper and salt, and pour in as much water 
 as you want soup; boil three-quarters of an hour, 
 then add one teacupful of milk, thickened with 
 one tablespoonful of flour; put into the soup two 
 or three young onions cut fine and fried a light 
 brown in butter. Just as you take it up, add 
 yolks of two eggs beaten in a little cream. 
 
 Gumbo Soup. —Cut up a pair of good sized chick¬ 
 ens, as for a fricassee; flour them well, and put 
 into a pan with a good-sized piece of butter, and 
 fry a nice brown; then lay them in a soup-pot, 
 pour on three quarts of hot water, and let them 
 simmer slowly for two hours. Braid a little flour 
 and butter together for a thickening, and stir in 
 a little pepper and salt. Strain a quart or three 
 pints of oysters, and add the juice to the soup. 
 Next.add four or five slices of cold boiled ham, and 
 let afl boil slowly together for ten minutes. Just 
 before you take up the soup, stir in two large 
 spoonfuls of finely powdered sassafras leaves, and 
 let it simmer five minutes, then add your oysters. 
 If you have no ham, it is very nice without it. 
 Serve in a deep dish, and garnish the dish with 
 rice. 
 
 Plain Gumbo Soup. —Take a piece of ham half 
 the size of your hand, and a knuckle of veal; put 
 them in a pot with two quarts of cold water ; sim¬ 
 mer slowly two or three hours, then add two 
 quarts of boiling water. Twenty minutes before 
 serving, put in one small can of okra and as many 
 oysters as you please. Season to «aste. 
 
 Lobster Soup. —One large lobster; pick all the 
 meat from the shell and chop fine ; take one quart 
 of milk and one pint of water, and, when boiling, 
 add the lobster, nearly a pound of butter, salt and 
 pepper to taste, and a tablespoon of flour. Boil 
 ten minutes. 
 
 Macaroni Soup. —Six pounds of beef put into 
 four quarts of water, with one large onion, one 
 carrot, one turnip, and a head of celery, and 
 boiled three or four hours slowly. Next day take 
 off the grease and pour into the soup-kettle, 
 season to taste with salt, and add a pint of mac¬ 
 aroni broken into small pieces, and two table¬ 
 
 spoonfuls of tomato catsup. Half to three-quar¬ 
 ters of an hour will be long enough to boil the 
 second day. 
 
 Mock Turtle Soup.— Boil, a calf’s head with a 
 slice of ham till it falls to pieces; strain, and 
 set away to cool. The next day skim well, take a 
 soup-bunch of vegetables well boiled ; strain and 
 mix with the calf’s-head liquor, with a little of the 
 meat from the head. Boil an hour before using. 
 Take two tablespoonfuls of browned flour, mois¬ 
 ten and stir into the soup before putting in the 
 force-meat and egg balls. After putting in the 
 force-meat balls, let it boil up, and dish right 
 away, having in the tureen two hard-boiled*eggs 
 cut in thin slices, and two lemons, also cut in thin 
 slices. 
 
 Mutton Soup. —Boil a leg of mutton from two 
 to three hours, and season with salt, pepper and 
 about a tablespoonful of summer savory rubbed 
 fine ; add rice or noodles as desired. 
 
 To Make Mutton Broth Quickly. —One or two 
 chops from a neck of mutton, one pint of cold 
 water, a small bunch of sweet herbs, one-quarter 
 of an onion, pepper and salt to taste. Cut the 
 meat into small pieces ; put it into a saucepan with 
 bones in cold water, but no skin or fat; add the 
 other ingredients; cover the saucepan and bring 
 the water quickly to boil; take the lid off and con¬ 
 tinue the rapid boiling for twenty minutes, skim¬ 
 ming it well during the process ; strain the broth 
 into a basin ; if there should be any fat left on the 
 surface, remove it by laying a piece of thin paper 
 on top; the greasy particles will adhere to the 
 paper, and so free the preparation from them. 
 
 Noodles for Soup. —Beat one egg light; add a 
 pinch of salt, and flour enough to make a stiff 
 dough ; roll out in a very thin sheet, dredge with 
 flour to keep from sticking, then roll up tightly. 
 Begin at one end and shave down fine, like cab¬ 
 bage for slaw. 
 
 Okra Gumbo. —Cut one chicken; wash, dry 
 and flour it thoroughly ; salt and pepper; fry very 
 brown in a skillet with a lump of lard large as an 
 egg. Put it into your soup-kettle with five quarts 
 of water ; add one onion cut up, and let it boil two 
 hours ; add two dozen okra pods, and let it boil 
 another hour. Season to taste and serve with rice. 
 
 Ox-Tail Soup. —Take two tails, wash, and put 
 into a kettle with about one gallon of cold water 
 and a little salt. Skim off the broth. When the 
 meat is well cooked, take out the bones, and add 
 a little onion, carrot and tomatoes. It is better 
 made the day before using, so that the fat can be 
 taken from the top. Add vegetables next day, and 
 boil an hour and a half longer. 
 
 Tomato Soup. —One quart of tomatoes, one 
 quart of milk, one pint of water ; boil water and 
 tomatoes together twenty minutes, then add the 
 milk and one teaspoonful of soda. Let it boil up 
 after adding milk and soda. Season as you do 
 oyster soup, with butter, salt and pepper. Pour 
 through a colander into a tureen. 
 
 Tomato Soup. —One quart of tomatoes, one 
 onion, two ounces of flour, four ounces of butter, 
 two tablespoonfuls of sugar, two of salt, one-third 
 of a teaspoonful of cayenne pepper, three pints of 
 
SO UPS—FISH. 
 
 5 
 
 water, one-half pint of milk. Boil the tomatoes 
 and onion in water for three-quarters of an hour. 
 Add salt, pepper, sugar,' and butter and flour; rub 
 smoothly together like thin cream. Boil ten 
 minutes. Boil milk separately. When both are 
 boiling, pour the milk into the tomatoes, to pre¬ 
 vent curdling. Serve with square of toasted bread. 
 
 Turkey Soup.— Take the turkey bones and boil 
 three-quarters of an hour in waters enough to 
 cover them ; add a little summer savory and celery 
 chopped fine. Just before serving, thicken with 
 a little flour (browned), and season with pepper, 
 salt, and a small piece of butter. 
 
 Veal Broth.— Pick and wash a teacup of rice, 
 and put into your dinner-pot; cut up three or four 
 small onions and add to the rice ; next, add your 
 meat, which should be cut in pieces of about a 
 quarter of a pound each ; let the whole be covered 
 with water from two to three inches above the 
 meat. When it has boiled an hour, add a few 
 small turnips and carrots, sliced, with a table¬ 
 spoonful of salt; a little before it is served add 
 some parsley. This is a favorite broth with many 
 people. It is very nice without the carrots. Some 
 prefer it thickened with flour instead of rice. 
 
 Vegetable Soup No. 1.—Scrape clean and slice 
 three carrots and three turnips ; peel three onions ; 
 fry the whole with a little butter till it turns rather 
 yellow; then add also two heads of celery cut in 
 pieces, three or four leeks, also cut in pieces ; stir 
 and fry the whole for about six minutes; when 
 fried, add also one clove of garlic, salt, pepper, 
 two cloves, and two stalks of parsley ; cover with 
 three quarts of water ; keep on rather a slow fire, 
 skim off the scum carefully, and simmer for about 
 three hours ; then strain and use. 
 
 Vegetable Soup No. 2.—Seven ounces of carrot, 
 ten ounces of parsnip, ten ounces of potatoes cut 
 in thin slices, one and one quarter ounces of but¬ 
 ter, five teaspoonfuls of flour, a teaspoonful of 
 made mustard, salt and pepper to taste, the yolks 
 of two eggs, rather more than two quarts of water; 
 boil the vegetables in the water two and one-half 
 hours; stir them often, and, if the water boils 
 away too quickly, add more, as there should be 
 two quarts of soup when done. Mix up in a basin 
 the butter and flour, mustard, salt, and pepper, 
 with a teacupful of cold water ; stir in the soup, 
 and boil ten minutes. Have ready the yolks of 
 the eggs in a tureen ; pour on, stir well, and serve. 
 Time, three hours ; sufficient for eight persons. 
 
 Vermicelli Soup. —Boil a shin of veal in three 
 quarts of water. Put in a turnip, an onion and 
 one carrot, whole. Boil about three hours. Add 
 salt and a small teacup of vermicelli, and boil for 
 three-quarters of an hour. Before adding ver¬ 
 micelli, strain through a colander. Keep adding 
 water, if it boils away. 
 
 Stock for Soup. —Have a large pot on the back 
 of the stove. Put in lean beef, either after having 
 been cooked or before, in the proportion of one 
 pound of beef to one quart of water. Add pork 
 rinds with all the fat taken off. This may cook 
 slowly two or three days. When cold, skim off all 
 the fat and put into another vessel. This stock 
 may be used for all soups in which meat-broth is 
 required. By adding fer thickening either barley, 
 rice, sago, macaroni or vermicellb it will make 
 any of these soups. 
 
 FISH. 
 
 Fish when fresh are hard when pressed by the 
 finger—the gills red—the eyes full. If the flesh 
 is flabby and the eyes sunken, the fish are stale. 
 They should be thoroughly cleaned, washed, and 
 sprinkled with salt. 
 
 Before broiling fish, rub the gridiron with a 
 piece of fat, to prevent its sticking. Lay the skin 
 side down first. 
 
 The earthy taste often found in fresh-water fish 
 can be removed by soaking in salt and water. 
 
 Most kinds of salt fish should be soaked in cold 
 water for twenty-four hours—the fleshy side 
 turned down in the water. 
 
 Baked Fish. —Stuff it with plain dressing; put 
 in a pan with a little water ; salt, pepper, and but¬ 
 ter. Baste while baking. A fish weighing four 
 pounds will bake in an hour. Garnish with hard- 
 boiled eggs and parsley, and serve with drawn 
 butter or egg sauce. 
 
 To Boil Fish. —Sew them in a cloth, and put 
 in cold water, with plenty of salt. Most fish will 
 boil in thirty minutes. 
 
 Boiled Fish. —For four or five pounds of fish, 
 nearly cover with water, and add two heaping 
 tablespoonfuls of salt. Boil thirty minutes, and 
 serve with drawn butter. 
 
 Pickling Fish. —Spice the vinegar as for cu¬ 
 cumbers, put your fish in and let them boil slowly 
 for a few minutes, until done, without breaking; 
 then set them away for several weeks, and the 
 bones will be entirely destroyed. 
 
 Baked Black Fish. —Rub a handful of salt over 
 the surface, to remove the slime peculiar to the 
 fish. For the stuffing, two ounces of beef drip¬ 
 pings, two tablespoonfuls of chopped parsley, and 
 one ounce of salt pork; put in a saucepan and fry 
 brown ; then add a teaspoonful of chopped capers, 
 half a saltspoonful of white pepper, one-half tea¬ 
 spoonful of salt, five ounces of bread, and one 
 gill of broth; then stir until scalding hot; place 
 inside the fish ; cut a quarter of a pound of pork 
 in thin slices and lay on either side of the fish, 
 holding in place by twine wound around it—a 
 generous sprinkle of salt and pepper completing 
 it for the baking-pan. Bake in a hot oven one- 
 half hour, and serve on slices of fried bread with 
 a sauce made of stock seasoned with one table¬ 
 spoonful each of walnut and Worcestershire 
 sauce, one tablespoonful of chopped capers, and 
 one tablespoonful of parsley. 
 
 Brook Trout.— If small, fry them with salt 
 pork ; if large, boil, and serve with drawn butter. 
 
 Codfish on Toast. —Take a bowl full of 
 shredded codfish, put this in cold water in a 
 skillet. Let it come to a boil, then turn into a 
 colander to drain. Turn into the skillet again 
 with a little cold milk; season with butter and 
 pepper; stir smooth a tablespoonful of flour with 
 a little cold milk; add, and let it boil for a mo¬ 
 ment ; turn this on to buttered toast on a platter. 
 
 Codfish Balls. —Pick fine one quart bowl of 
 codfish ; let it simmer on the back of the stove a 
 little while; then boil six good-sized potatoes, 
 
6 
 
 FISH—SHELL FISH. 
 
 mash fine, and mix while hot with the fish thor¬ 
 oughly ; season with pepper, salt, and butter ; add 
 three eggs, well beaten, and drop in hot lard ; 
 serve in a napkin. Lay the napkin on a platter, 
 and the balls on the napkin, to absorb the grease. 
 
 Baked Codfish.— Soak the fish over night; 
 clean thoroughly, then put it into a stone crock 
 and cover with water ; simmer until tender, then 
 pick over and mash fine. Take two-thirds mashed 
 potatoes, seasoned, and one-third fish; mix well 
 together, and bake until brown; then make a sauce 
 of drawn butter, into which cut up two hard- 
 boiled eggs. 
 
 Fried Halibut. —Place in your spider half a 
 dozen slices of fat pork ; fry to a brown and place 
 in a deep dish ; add to the fat three tablespoon- 
 fals of fresh lard; when boiling hot put in the 
 halibut, which should be cut in pieces about three 
 inches square and dipped in sifted meal; sprinkle 
 ,with salt, and fry a good brown. After the fish 
 is all fried put it into the dish with the pork, pour 
 over it the boiling fat, add one tablespoonful of 
 hot water, cover tightly and stand in the oven 
 twenty minutes. 
 
 Boiled Salmon. —A piece of six pounds should 
 be rubbed with salt, tied carefully in a cloth, and 
 boiled slowly for three-quarters of an hour. It 
 should be eaten with egg or caper sauce. If any 
 remains gfter dinner, it may be placed in a deep 
 dish, a little salt sprinkled over, and a teacup of 
 boiling vinegar poured upon it. Cover it closely, 
 and it will make a nice breakfast dish. 
 
 To Broil Salmon. —The steaks from the center 
 of the fish are best. Sprinkle with salt and pep¬ 
 per, spread on a little butter, and broil over a 
 clear but slow fire. 
 
 Pickled Salmon. —Soak salt salmon twenty- 
 four hours, changing the water frequently ; after¬ 
 wards pour boiling water around it, and let it 
 stand fifteen minutes ; drain off and then pour on 
 boiling vinegar with cloves and mace added. 
 
 To Fry Shad. —Clean, wash, wipe dry, sprinkle 
 with salt and pepper, dip in flour, and fry in hot 
 lard. 
 
 To Fry Smelts.— Wash, cut off the fins, and 
 dry with a cloth ; melt a spoonful of butter and 
 into it stir the beaten yolks of two eggs ; salt and 
 flour the smelts a little, dip into the egg and but¬ 
 ter, roll in grated bread-crumbs, and plunge into 
 boiling fat; fry until a bright yellow-brown. 
 Serve upon a napkin, garnished with fried parsley. 
 
 Cream Baked Trout. —Clean the trout, put in 
 pepper and salt, and close them. Place the fish 
 in the pan, with just cream enough to cover the 
 fins, and bake fifteen minutes. 
 
 Turbot a la Creme. —Boil a nice fresh fish, pick 
 out the bones and season with pepper and salt; 
 mix one-quarter pound of flour with one quart 
 of milk, put in four small onions, small bunch of 
 parsley and a sprig or two of thyme, salt, and one- 
 half teaspoonful white pepper. Put over the fire 
 and stir until it forms a paste ; take off and add 
 one-half pound butter and yolks of two eggs. 
 Mix thoroughly and pass through a sieve ; pour 
 some of the sauce into a baking dish and add a 
 layei of fish and sauce alternately until it is all 
 
 used. Have sauce on the top, to which add bread' 
 crumbs and grated cheese. Bake half an hour. 
 
 Baked White Fish.— Prepare a stuffing of fine 
 bread crumbs, a little salt pork chopped very fine; 
 season with sage, parsley, pepper, and salt. Fill 
 the fish with the stuffing, sew it up, sprinkle the 
 outside with salt, pepper, and bits of butter; 
 dredge with flour, and bake one hour. Baste 
 often. Serve with egg sauce or parsley sauce. 
 
 SHELL FISH. 
 
 Lobster Croquettes.—C hop the lobster very 
 fine ; mix with pepper, salt, bread crumbs and a 
 little parsley; moisten with cream and a small 
 piece of butter; shape with your hands ; dip in 
 egg, roll in bread crumbs, and fry. 
 
 Lobster Cutlets.— Mince the flesh of lobsters 
 fine ; season with salt, pepper and spice ; melt a 
 piece of butter in a saucepan ; mix with it one 
 tablespoonful of flour; add lobster, finely-chop¬ 
 ped parsley ; mix with some good stock ; remove 
 from the fire, and stir into it the yolks of two 
 eggs ; spread out the mixture, and, when cold, 
 cut into cutlets, dip carefully into beaten egg, 
 then into fine baked bread crumbs ; let them stand 
 an hour, and repeat, and fry a rich brown. Serve 
 with fried parsley. 
 
 Lobster Rissoles.— Boil the lobster, take out 
 the meat, mince it fine, pound the coral smooth, 
 and grate for one lobster the yolks of three hard- 
 boiled eggs ; season with cayenne and a little salt : 
 make a batter of milK, flour and well-beaten eggs— 
 two tablespoonfuls of milk and one of flour to 
 each egg ; beat the batter well; mix the lobster 
 with it gradually until stiff enough to roll into 
 balls the size of a walnut; fry in fresh butter, or 
 best salad oil, and serve. 
 
 Broiled Oysters.— Drain select oysters in a 
 colander. Dip them one by one into melted but¬ 
 ter, to prevent sticking to the gridiron, and place 
 them on a wire gridiron. Broil over a clear fire. 
 When nicely browned on both sides, season with 
 salt, pepper, and plenty of butter, and lay them 
 on hot buttered toast, moistened with a little hot 
 water. Serve very hot, or they will not be nice. 
 Oysters cooked in this way and served on broiled 
 beefsteak are nice. 
 
 Oyster Chow'der.— Fry out three rashers of 
 pickled pork in the pot you make the chowder; 
 add to it three potatoes and two onions, both 
 sliced ; boil until they are nearly cooked ; soak two 
 or three dozen crackers in cold water a few min¬ 
 utes, then put into the pot a half can of oysters, 
 one quart of milk and the soaked crackers. Boil 
 all together a few minutes ; season with salt, pep¬ 
 per and butter. Fish chowder can be made the 
 same way by using fresh fish instead of oysters. 
 
 O yster Croquettes.—' Take the hard end of the 
 oyster, leaving the other end in nice shape for a 
 soup or stew ; scald them, then chop fine and add 
 an equal weight of potatoes rubbed through a 
 colander ; to one pound of this add two ounces of 
 butter, one teaspoonful of salt, half a teaspoonful 
 
SHELL FISH—ME A T. 
 
 7 
 
 of pepper, half a teaspoonful of mace, and one-half 
 gill of cream; make in small rolls, dip in egg and 
 .grated bread, fry in deep lard. 
 
 Fried Oysters.— Take large oysters, wash and 
 •drain. Dip them into flour; put in a hot frying- 
 pan with plenty of lard and butter; season with 
 salt and pepper ; fry brown on both sides. Fried 
 in this way, are similar to broiled oysters. 
 
 Fried Oysters.— Drain the oysters, and cover 
 well with finest of cracker crumbs, seasoned with 
 salt and pepper. Let them stand half an hour, 
 then dip and roll again in the meal; fry brown 
 in a good quantity of lard and butter. 
 
 Oyster Pie. —Allow one can of oysters for two 
 pies ; roll out your paste and put in your pie-pan 
 •or dish; .then put in oysters and cut up into small 
 pieces a piece of butter the size of an egg for each 
 pie; season with salt and pepper; sprinkle a 
 tablespoonful in each, and roll out a top crust; 
 bake from three-fourths of an hour to an hour. 
 
 Oyster Pot-Pie.— Have ready nice light-raised 
 biscuit dough, cut into small squares. Season 
 the oysters well with butter, pepper and salt, and 
 thicken them with a little flour ; drop in the pieces 
 of dough and boil till done. This may be baked 
 in the oven in a pudding-dish, allowing the dough 
 to brown on the top. 
 
 Pickled Oysters.— Take two quarts of oysters, 
 put them in a saucepan, and, if they are fresh, salt 
 them ; let them simmer on the fire, but not boil; 
 take out the oysters, and add to the liquor in the 
 •saucepan a pint of vinegar, a small handful of 
 whole cloves, quarter of an ounce of mace, and 
 two dozen pepper-corns ; let it come to a boil, and, 
 when the oysters are cold in the jar, pour the 
 liquor on them. 
 
 Spiced or Pickled Oysters. —Put into a porce¬ 
 lain kettle one hundred and fifty large oysters with 
 the liquor; add salt, and simmer till the edges roll 
 or curl; skim them out; add to the liquor one pint 
 •of white wine vinegar, one dozen blades mace, 
 three dozen cloves, and three dozen peppercorns ; 
 let it come to a boil, and pour over the oysters. 
 Prepared in this way, they will keep several weeks 
 in cold weather. 
 
 Roasted Oysters. —Take oysters in the shell, 
 wash the shells clean, and lay them on hot coals ; 
 when they are done they will begin to open. Re¬ 
 move the upper shell, and serve the oysters in 
 the lower shell, with a little melted butter poured 
 over each. 
 
 Oysters, Fancy Roast. —Toast a few slices of 
 bread, and butter them; lay them in a shallow 
 ■dish ; put on the liquor of the oysters to heat: add 
 salt and pepper, and just before it boils add the 
 oysters; let them boil up once, and pour over the 
 bread. 
 
 Stewed Oysters. —Take one quart of liquor 
 oysters ; put the liquor (a teacupful for three) in a 
 stew pan, and add half as much more water, salt, 
 a good bit of pepper, a teaspoonful of rolled 
 cracker for each. Put on the stove, and let it 
 boil. Have your oysters ready in a bowl, and the 
 moment the liquor boils, pour in all your oysters, 
 say ten for each person, or six will do. Now 
 watch carefully, and as soon as it begins to boil 
 
 1 take out your watch, count just thirty seconds, and 
 take your oysters from the stove. You will have 
 your big dish ready, with one and a half table' 
 spoonfuls of cream or milk for each person. Pour 
 your stew on this, and serve immediately. Never 
 boil an oyster in milk, if you wish it to be good. 
 
 Maryland Stewed Oysters.— Put the juice 
 into a saucepan and let it simmer, skimming it 
 carefully ; then rub the yolks of three hard-boiled 
 eggs and one large spoonful of flour well together, 
 and stir into the juice. Cut in small pieces a quar¬ 
 ter of a pound of butter, half a teaspoonful of whole 
 allspice, a little salt, a little cayenne, and the juice 
 of a fresh lemon ; let all simmer ten minutes, and 
 just before dishing add the oysters. This is for 
 two quarts of oysters. 
 
 Oysters wuth Toast. —Broil or fry as many 
 oysters as you wish, and lay them on buttered 
 toast; salt and pepper ; pour over them a cup of 
 hot, rich cream; keep them perfectly hot until 
 eaten. 
 
 MEATS. 
 
 In selecting beef, choose that of a fine, smooth 
 grain, of a bright red color and white fat. 
 
 The sixth, seventh, and eighth ribs, are the 
 choicest cuts for a roast. Have the bones removed 
 and the meat rolled, but have the butcher send 
 the bones for soup. 
 
 The flesh of good veal is firm and dry, and the 
 joints stiff. 
 
 The flesh of good mutton, or lamb is a bright 
 red, with the fat firm and white. 
 
 If the meat of pork is young, the lean will 
 break on being pinched; the fat will be white, 
 soft and pulpy. 
 
 Rules for Boiling Meat.— All fresh meat 
 should be put to cook in boiling water 5 then the 
 outer part contracts, and the internal juices are 
 preserved. For making soup put on in cold 
 water. All salt meat should be put on in cold 
 water, that the salt may be extracted in cooking. 
 In boiling meats, it is important to keep the water 
 constantly boiling ; otherwise the meat will absorb 
 the water. Be careful to add boiling water, if 
 more is needed. Remove the scum when it first 
 begins to boil. Allow about twenty minutes for 
 boiling for each pound of fresh meat. The more 
 gently meat boils the more tender it will be. 
 
 To Broil Meat well, have your gridiron hot 
 before you put the meat on. 
 
 In Roasting Beef, it is necessary to have a 
 brisk fire. Baste often. Twelve minutes is re¬ 
 quired for every pound of beef. Season when 
 nearly done. 
 
 Beef a la Mode.— Take a round of beef, re¬ 
 move the bone from the middle, also all the gristle 
 and tough parts about the edges. Have ready half 
 a pound of fat salt pork, cut into strips as thick 
 and long as your finger. Prepare a nice dressing 
 the same as for stuffing a turkey. With a thin 
 sharp knife make perpendicular incisions in the 
 meat about half an inch apart, thrust into them 
 the pork, and work in with them some of the 
 dressing. Proceed thus until the meat is thor- 
 
8 
 
 BEEF—BEEFS TEAK. 
 
 oughly plugged. Put it into a baking pan with a 
 little water at the bottom ; cover tightly and bake 
 slowly four hours; then uncover, and spread the 
 rest of the dressing over the top, and bake until a 
 nice brown. After taking up, thicken the gravy 
 and pour over the beef. It should be sliced hori¬ 
 zontally. Is good either hot or cold. 
 
 Boileau. —Take a piece of beef weighing six or 
 eight pounds ; have the bone taken out, then rub 
 it well with a mixture composed of ground cloves, 
 allspice, black pepper, sweet marjoram, and salt, 
 one spoonful of each rubbed fine. After the mix¬ 
 ture is well rubbed in, roll it up tightly and tie it; 
 put it into a pot half full of water, with three or 
 four potatoes, a carrot, two turnips (if small), and 
 two onions, and let it stew six hours. 
 
 Breakfast Dish. —Chop fine as much cold beef 
 or mutton as is required; add a pint, more or 
 less, of good soup stock ; season with pepper, salt 
 and ground cloves; thicken with browned flour, 
 and pour boiling-hot over little bits of nicely- 
 toasted bread. Garnish with slices of lemon, and 
 serve at once. 
 
 Deviled Beef. —Take slices of cold roast beef, 
 lay them on hot coals, and broil; season with pep¬ 
 per and salt, and serve while hot, with a small 
 lump of butter on each piece. 
 
 Dried Beef in Cream. —Shave your beef very 
 fine ; pour over it boiling water ; let it stand for a 
 few minutes ; pour this off, and pour on good rich 
 cream ; let it come to a boil. If you have not 
 cream, use milk and butter, and thicken with a 
 very little flour; season with pepper, and serve 
 on toast or not, as you like. 
 
 Frizzled Beef. —Shave beef very fine; put into 
 a frying-pan when good and hot; put in the beef, 
 and shake and stir until heated through ; season 
 with pepper; serve in this way, or just before 
 serving beat one egg light and stir in. 
 
 Beef Heart.— Wash it carefully and stuff it 
 nicely, with dressing as for turkey; roast it about 
 one and a half hours, and serve with the gravy, 
 which should be thickened with some of the stuf¬ 
 fing. It is very nice hashed. 
 
 Meat Crouqettes.— Use cold roast beef; chop 
 it fine; season with pepper and salt; add one-third 
 the quantity of bread crumbs, and moisten with a 
 little milk. Have your hands floured; rub the meat 
 into balls, dip it into beaten egg, then into fine 
 pulverized cracker, and fry in butter; garnish with 
 parsley. 
 
 Beef Omelet.— Three pounds of beefsteak, 
 three-fourths of a pound of suet, chopped fine; 
 salt, pepper and a little sage, three eggs, six Bos¬ 
 ton crackers, rolled; make into roll and bake. 
 
 Pounded Beef. —Boil a shin of twelve pounds 
 of meat until it falls readily from the bone; pick 
 it to pieces ; mash gristle and all very fine; pick 
 out all the hard bits. Set the liquor away ; when 
 cool take off all the fat; boil the liquor down to a 
 int and a half. Then return the meat to it while 
 ot; add pepper and salt and any spice you choose. 
 Let it boil a few times, stirring all the while. Put 
 into a mould or deep dish to cool. Use cold and 
 cut in thin slices for tea, or warm it for breakfast. 
 
 Pressed Beef.— Cure a piece of brisket with 
 salt and pulverized saltpetre for five days; boil 
 gently until tender; press until perfectly cold. 
 
 Beef Tongue. —If it is corned, it should be- 
 soaked for twenty-four hours before boiling. It 
 will require from three to four hours, according 
 to size. The skin should always be removed as 
 soon as it is taken from the pot. An economical 
 method is to lay the tongue, as soon as the skin is 
 removed, in a jar, coiled up, with the tip outside 
 the root, and a weight upon it. When it is cold, 
 loosen the sides with a knife, and turn it out. 
 The slices being cut horizontally all round, the fat 
 and lean will go together. 
 
 Savory Beef. —Take a shin of beef from the 
 hind quarter, saw it into four pieces, put it into a 
 pot, and boil it until the meat and gristle drop 
 from the bones ; chop the meat very fine, put it in 
 a dish, and season it with a little salt, pepper, 
 clove, and sage, to your taste ; pour in the liquor 
 in which the meat was boiled, and place it away 
 to harden. Cut in slices and eat cold. 
 
 Scrambled Eggs with Beef.—D ried beef 
 chipped very fine ; put butter and lard into a skil¬ 
 let, and, when hot, put in the beef; heat for a few 
 minutes, stirring, to prevent burning; break up 
 some eggs into a bowl; season and stir in, and 
 cook a few minutes. 
 
 Yorkshire Pudding to Serve wlth Roast 
 Beef. —Three eggs well beaten, to which add nine- 
 tablespoonfuls of flour, a small teaspoonful of salt, 
 and beat up with milk until about the consistency 
 of thick cream. This batter pour into a pan in 
 which the beef has been roasted, having enough 
 grease (which must be hot) to bake it. Bake in a 
 quick oven. 
 
 Beefsteak Smothered with Onions.— Put in 
 the skillet a little lard and the steak; peel and 
 slice the onions, and lay them over the meat till 
 the skillet is full; season with pepper and salt, 
 cover tightly and place over the fire. After the 
 juice of the onions has boiled away and the meat 
 begins to fry, remove the onions, turn the meat to- 
 brown on the other side, then replace the onions- 
 as before, being careful that they do not bum. 
 
 Chopped Steak. —Take a sirloin steak raw, re¬ 
 move the bone and all gristle or stringy pieces, 
 and chop until a perfect mince; season with salt 
 and pepper; make into large flat cake about one- 
 half of an inch thick; put into a skillet a good- 
 sized piece of butter, and when quite hot put in 
 the steak, and fry brown on both sides. Make 
 a little gravy in the skillet, and pour over the meat. 
 This is a nice way to use the ends from tenderloin 
 steaks. The meat can not be chopped too fine. 
 
 Stuffed Beefsteak. —Take a rump steak about 
 an inch thick; make a stuffing of bread, herbs, 
 etc., and spread it over the steak. Roll it up, and 
 with a needle and coarse thread sew it together.. 
 Lay it in an iron pot on one or two wooden skew¬ 
 ers, and put in water just sufficient to cover it. 
 Let it stew slowly for two hours—longer if the 
 beef is tough; serve it in a dish with the gravy 
 turned over it. To be carved crosswise, in slices, 
 through beef and stuffing. 
 
 Beefsteak with Oysters.— Broil a sirloin or 
 tenderloin steak ,• season; take one quart of oys- 
 
BEEFS TEAK— VEAL 
 
 9 
 
 ters; drain off all the liquor, put them into the 
 stew-pan with half of a small cupful of butter, or 
 less butter and a little sweet cream, salt and 
 pepper enough to season ; let them boil, and turn 
 them over the steak on the platter. Oysters 
 broiled and laid on the steak are very nice. 
 
 Steak and Oysters. —Take one pound best 
 rump steak without any fat; put in an oval dish a 
 dozen and a half oysters (taking care to remove 
 the hard part and beard), with the liquor from 
 the oysters to cover them ; put the steak on them, 
 cover the top of the steak with two onions cut in 
 the thinnest possible manner; put another dish 
 inverted over the steak, then put a paste round the 
 edge of both dishes, and put this into a gentle 
 oven for an hour. Reverse the dishes for five 
 minutes, then take off the dish which was orig¬ 
 inally at the top, and serve. 
 
 Broiled Beefsteak. —Have the choice steaks 
 cut three-quarters of an inch thick; grease the 
 gridiron and have it quite hot. Put the steak over 
 a hot clear fire, and cover. When the steak is 
 colored, turn it over, which must be done without 
 sticking a fork into it and thus letting out the 
 juice. It should be quite rare or pink in the cen¬ 
 ter, but not raw. When cooked sufficiently, lay 
 on a hot platter and season with pepper and salt, 
 and spread over the top some small bits of butter, 
 and serve immediately. 
 
 Mock Duck. —Take a round steak; make stuff¬ 
 ing as for turkey; spread the stuffing on the steak, 
 roll it up and tie it; roast from half to three-quar¬ 
 ters of an hour. 
 
 Roast Veal. —Take a loin of veal; make a stuff¬ 
 ing the same as for roast turkey ; fill the flat with 
 the stuffing, and secure it firmly on to the loin; 
 rub the veal with salt, pepper, and a little butter ; 
 put it into a pan with a little water. While 
 roasting baste frequently, letting it cook until 
 thoroughly done, allowing two hours for a roast 
 weighing from six to eight pounds. When done 
 remove the threads before sending to the table; 
 thicken the gravy with a little flour. 
 
 Fillet of Veal, Roasted in the Pot. —Re¬ 
 move the bone and fill the cavity with a force¬ 
 meat made of bread crumbs, a very little salt pork 
 chopped fine, sage, pepper, salt, and ground 
 cloves. Lay in the pot a layer of slices of salt 
 pork; put in the fillet, fastened with skewers, 
 cover in the same manner, pour over a pint of 
 good stock, cover down close and let it cook slow¬ 
 ly two or three hours; then take off the cover, let 
 it brown, and serve. 
 
 Veal Cutlets. —Take one egg and beat it a lit¬ 
 tle, roll the cutlet in it, then cover with rolled 
 crackers. Have a lump of butter and lard mixed, 
 hot in the skillet, put in the meat and cook slow¬ 
 ly. When nicely browned on both sides stir in 
 one tablespoonful of flour for gravy; add half 
 pint of sweet milk and let it come to a boil. Sea¬ 
 son to taste, and pour over the meat or serve in a 
 separate dish as preferred. 
 
 Veal Cutlets. —Cut in nice pieces, season, dip 
 in egg, then in bread crumbs, .with a little lemon 
 and parsley chopped fine. Have plenty of grease 
 in your pan, hot; fry brown on one side, then turn 
 
 over. Make a rich brown gravy in another vessel, 
 and serve. Garnish with parsley and lemon. 
 
 Veal Cutlet*?, Broiled. —Broil them on a, 
 moderate fire, basting them occasionally with but¬ 
 ter and turning them often. Serve with tomato 
 sauce. 
 
 Veal Cutlets. —Pound and season, cut the. 
 outer edges and beat into good shape; take one 
 egg, beat it a little, roll the cutlet in it, then cover 
 thoroughly with rolled crackers. Have a lump of 
 butter and lard mixed hot in your skillet; put in 
 the meat and cook slowly. When nicely browned, 
 on both sides, stir in one spoonful of flour for the 
 gravy; add half a pint of sweet milk, and let it 
 come to a boil; salt and pepper. 
 
 Pate de Veau. —Of veal three and one-half 
 pounds of fat and lean, a slice of salt pork abofi. 
 one-half pound, six small crackers powdered very 
 fine, two eggs, a bit of butter the size of an egg, 
 one tablespoonful of salt, one of cayenne pepper, 
 one of black or white pepper, one grated nutmeg. 
 Chop the meat all very fine and mix the ingredients 
 thoroughly ; put it in a dripping-pan with a little 
 water; make it into a loaf, pyramidical or round, 
 from a bowl. Bake about two hours, basting it 
 constantly. Leave it to get cold, and slice as head¬ 
 cheese. A very palatable and convenient lunch or 
 tea relish. 
 
 Veal Scallop. —Chop some cold roast or 
 stewed veal very fine; put a layer on the bottom of 
 a pudding-dish well buttered. Season with pepper 
 and salt. Next have a layer of finely-powdered 
 crackers; wet with a little milk or some of the 
 gravy from the meat Proceed until the dish is 
 full. Spread over all a thick layer of cracker- 
 crumbs, seasoned with salt and wet into a j>aste 
 with milk and two beaten eggs. Stick bits of 
 butter all over it, cover closely, and bake half an 
 hour; then remove the cover and bake long 
 enough to brown nicely. Do not get it too dry. 
 
 Veal Steaks. —Beat them until tender, then 
 broil over clear hot coals until a nice brown on 
 both sides; season with salt, pepper, and butter. 
 Send to the table while hot. A gravy made by 
 stewing in a little hot water some bits of veal, 
 with a few oysters or mushrooms, seasoned, and 
 poured over the steak, is very nice. 
 
 Stewed Veal. —Break the shank bone, wash it 
 clean, and put into two quarts of water an onion 
 peeled, a few blades of mace, and a little salt; set 
 it over a quick fire, and remove the scum as it 
 rises. Wash carefully a quarter of a pound of 
 rice, and when the veal has cooked for about an 
 hour skim it well and throw in the rice. S im mer 
 for three-quarters of an hour slowly. When done 
 put the meat in a deep dish, and the rice around 
 it. Mix a little drawn butter, stir in some chopped 
 parsley, and pour over the veal. 
 
 Marbled Veal. —Take some cold roasted veal, 
 season with spice, beat in a mortar; skin a cold 
 boiled tongue, cut up and pound it to a paste, 
 adding to it nearly its weight of butter; put some 
 of the veal into a pot, then strew in lumps of the 
 pounded tongue ; put in another layer of veal and 
 again more tongue; press it down and pour clari¬ 
 fied butter on the top. This cuts very prettily, like 
 
IO 
 
 VEAL—SWEE T-BREAD. 
 
 veined marble. White meat of fowls may be used 
 instead of veal. 
 
 Veal Croquettes. —Mince veal fine; mix one- 
 naif cup of milk with one teaspoonful of flour, a 
 piece of butter the size of an egg; cook until it 
 thickens ; stir into the meat; roll into balls ; dip 
 in egg, with a little milk stirred in; roll in 
 browned bread-crumbs; fry in hot lard. 
 
 Veal Cheese.— 1 Take equal quantities of sliced 
 boiled veal and sliced boiled tongue. Pound each 
 separately in a mortar, adding butter as you do 
 so. Mix them in a stone jar, press it hard, and 
 pour on melted butter. Keep it covered in a dry 
 place. When cold cut in thin slices for tea or lunch. 
 
 Veal Hash. —Take a teacupful of boiling water 
 in a sauce-pan, stir into it an even teaspoonful of 
 flour wet in a tablespoonful of cold water, and let 
 it boil five minutes; add one-half teaspoon of 
 black pepper, as much salt and two tablespoonfuls 
 of butter,'and let it keep hot, but not boil. Chop 
 the veal fine and mix with half as much stale 
 bread-crumbs. Put into a pan and pour the gravy 
 over it, then let it simmer ten minutes. Serve 
 this on buttered toast. 
 
 Calf’s Liver, Stewed.— Cut the liver into small 
 •slices, about three inches square. Into your 
 saucepan place two onions, sliced fine, a table- 
 spoonful of sage, one of summer savory, a little 
 pepper and salt; then add your liver, and cover 
 with water, and let it stew for two hours. Just 
 before you serve it, dredge on a little flour, and 
 add a tablespoonful of butter. 
 
 To Dress Calves’ Heads Like Turtle. —Let 
 them boil an hour and a half, with salt in the 
 water; tie the brains in a cloth bag, and boil half 
 an hour; when all is done, take out the bones and 
 •cut up in pieces. Add to your liquor a little sweet 
 marjoram, a nutmeg grated, clove, mace, and pep¬ 
 per, to taste, half a pint of catsup, half a pound 
 of butter; then put in the meat, and boil a few 
 minutes, and it is done. 
 
 Mock Terrapin.— Half a calf’s liver; season and 
 fry brown, hash it, but not very fine ; flour it thick¬ 
 ly, then add a teaspoonful of mixed mustard, a 
 little cayenne pepper, two hard eggs chopped fine, 
 cl lump of butter the size of an egg, a teacup of 
 water. Let it boil a minute or two. Cold veal 
 will do as well as liver. 
 
 Broiled Calves’ Liver with Bacon. —Procure 
 •a nice calf’s liver, wash and cut in thin slices 
 broil over a clear fire, with thin slices of breakfast 
 bacon. Season with butter, salt and pepper 
 
 add a leaf of mace; stir butter and gravy well to¬ 
 gether and let all stew for half an hour ; then set 
 the stew-pan in the oven, and, when the sweet¬ 
 breads are nicely browned, place them on a dish • 
 pour the gravy into a half pint of stewed toma¬ 
 toes thickened with a teaspoonful of flour and a 
 small piece of butter and seasoned. Strain it 
 through a wire sieve into the stew-pan, let it come 
 to a boil and stir until done ; then pour over the 
 sweet-breads and send to the table very hot. 
 
 Fried Tripe.— Scrape the tripe well; cut into 
 squares the size of your hand; boil in salt and 
 w ater (a tablespoonful of salt to one quart of water) 
 till very tender. The next day cut into smaller 
 pieces, season with salt and pepper, dredge with 
 flour, fry brown on both sides in a pan of hot lard. 
 When done take it out, pour nearly all the lard 
 out, add a good gill of boiling water, thicken with 
 flour, mixed smooth with a tablespoonful of vine¬ 
 gar • season to taste, and pour hot over the triDe 
 A nice breakfast dish. * 
 
 Spiced Tripe.— Take fresh tripe, cut it into 
 pieces four or five inches square, put a layer of the 
 tripe m an earthen jar, then sprinkle a few cloves 
 allspice, and whole pepper over it; then another 
 layer of tripe, then spice, and so on, until the jar 
 is full; cover it up and let it stand away in a cold 
 place for a few days, until it tastes of the spice 
 Serve up cold. y 
 
 Baltimore Meat Pie. —Pare two pounds of 
 potatoes, cover them with hot water, and let them 
 simmer till done; mash them, and add a little 
 cream and salt; lay them in the style of paste in a 
 dish \ place on thin slices of underdone meat 
 either mutton, beef, or veal; lay them in thickly ’• 
 pour over them some gravy, a wine glass of catsup.’ 
 then cover thick with mashed potatoes, and bake 
 moderately for about forty minutes. 
 
 Sweetbreads wlth Mushrooms. — Parboil 
 sweet-breads, allowing eight medium-sized ones 
 to a can of mushrooms; cut the sweetbreads 
 about half an inch square stew until tender; slice 
 mushrooms and stew in the liquor for one hour 
 then add to the sweetbreads a coffee cup of cream’ 
 pepper, and salt, and a tablespoonful of butter! 
 Sweetbreads boiled and served with green peas 
 make a very nice dish. 
 
 Sweet-Breads with Tomatoes.— Take sweet¬ 
 breads and parboil them, put them into a stew-pan 
 and season with salt and cayenne pepper to taste ; 
 place over a slow fire; mix one large tablespoon¬ 
 ful of browned flour with a small piece of butter, 
 
 Croquette. Take cold veal, chicken, or sweet- 
 breadS’ a little of each, or separately; cut very fine 
 a little fat and lean of ham, half the quantity of 
 the whole of bread crumbs, two eggs, butter the 
 size of an egg, pepper, salt, and a little mustard. 
 Knead like sausage meat, adding a little cream • 
 torm in any shape, dip in egg, and then roll in 
 cracker crumbs ; fry in lard until a light brown 
 Dry them m the oven. Celery or mushrooms are 
 an improvement. 
 
 Meat Rissoles.— Chop fine the cold meat, 
 carefully excluding every particle of fat, skin and 
 outside ; pound in a mortar with a small piece of 
 butter, adding pepper, salt, and powdered fine 
 heibs , moisten with stock ; put this into a pan on 
 the fire and take off as soon as hot; stir in the 
 yolk of an egg beaten up with a little lemon juice 
 and put the mixture by to cool; make a paste of 
 six ounces of flour, two ounces of butter, a pinch 
 of salt, the yolks of two eggs, and a little water; 
 roll it out and cut it into small squares : put the 
 meat in the center and paste the corners over 
 pressing them well down; fry in hot lard and 
 serve with parsley. 
 
 A Ragout of Cold Veal.— Cut the veal into 
 slices; put a large piece of butter into a frying- 
 pan, and as soon as it is hot, dredge the meat well 
 with flour, and fry a nice brown. Remove the 
 meat, and put into the pan as much of your cold 
 gravy as you think proper; season with peppvs' 
 
LAMB—MUTTON—PORK. 
 
 i r 
 
 and salt, and a wine glass of tomato catsup; 
 then cut a few slices of cold ham, lay into the 
 .gravy, and add your slices of veal. It must be 
 sent to the table hot. 
 
 Breaded Lamb Chops.— Grate plenty of stale 
 bread, season with salt and pepper, have ready 
 some well-beaten egg, have a spider with hot lard 
 ready, take the chops one by one, dip into the egg, 
 then into the bread crumbs •, repeat it, as it will be 
 found an improvement; then lay separately into 
 the boiling lard, fry brown, and then turn. To 
 be eaten with currant jelly or grape catsup. 
 
 Cutlets a la Duchesse. —Cut the neck of 
 lamb (about two pounds) into cutlets, trim them 
 and scrape the top of the bone clean, fry in but¬ 
 ter and set away to cool. Put a piece of butter 
 into a stewpan with three mushrooms and a sprig 
 of parsley, chop fine ; stir over the fire until very 
 hot, then pour over a cupful of white sauce—the 
 yolks of three or four eggs well beaten. Stir con¬ 
 stantly until as thick as cream, but do not let it 
 boil. Dip each cutlet into it, covering thickly 
 with the sauce, again set away to cool. Then egg 
 and bread-crumb them. Fry lightly. 
 
 To Fry Lamb Steaks. —Dip each piece into 
 well-beaten egg, cover with bread crumbs or corn 
 meal, and fry in butter or new lard. Mashed po¬ 
 tatoes and boiled rice are a necessary accompani¬ 
 ment. It is very nice to thicken the gravy with 
 flour and butter, adding a little lemon juice, and 
 pour it hot upon the steaks, and place the rice in 
 spoonfuls around the dish to garnish it. 
 
 Spiced Lamb (Cold).— Boil a leg of lamb, add¬ 
 ing to the water a handful of cloves and two or 
 three sticks of cinnamon broken up. Boil four 
 hours. 
 
 Stewed Lamb Chops. —Cut a loin of mutton 
 into chops, cover with water and stew them until 
 tender, keeping well covered except when skim¬ 
 ming. When done season with salt and pepper, 
 and thicken the gravy with a little flour, stirred 
 until smooth, with a piece of butter the size of a 
 walnut. Have pieces of bread previously toasted, 
 and pour the stew over them. 
 
 Mutton Chops. —Trim neatly, season, and dip 
 each chop into a beaten egg, and then in cracker- 
 crumbs ; put into the oven in a dripping-pan 
 with two spoonfuls of butter and a little water; 
 baste frequently and bake until well browned. 
 
 Mutton Chops. —Have them trimmed from fat 
 and skin; dip each one into beaten egg, then in 
 pounded cracker, and fry in hot lard or dripping. 
 It is still better to bake them very slowly in the 
 oven. 
 
 Haricot Mutton. — Loin chop fried until 
 brown, dredge with flour, put into boiling water, 
 or if you have it, weak soup ; cut carrots into small 
 pieces, then simmer for two hours. Season with 
 pepper and salt. Steak cooked in the same way 
 is very nice. 
 
 Capt. Chiraz Ragout. — Brown four table¬ 
 spoonfuls of flour in a pot, then add a piece of 
 butter the size of a walnut, with as much water 
 as will make it the consistency of cream, and stir 
 well Cut up the meat—two pounds of lamb or 
 
 mutton—not fine, but into pieces an inch or more 
 in thickness and length, one-half teaspoonful of 
 black pepper, a pinch of cayenne, with salt to 
 taste ; then add one and a half pints of boiling wa¬ 
 ter, and stir well. Then one dozen and a half of 
 large tomatoes peeled and chopped up, four car¬ 
 rots sliced lengthwise, three onions, and one dozen 
 potatoes. Boil slowly for three hours. 
 
 Irish Stew. —Take mutton chops, cover well 
 with water, and let them come to a boil; pour this 
 off and add more water; then a lump of butter 
 the size of an egg, two tablespoonfuls of flour, one 
 teacupful of milk, season, potatoes, and two small 
 onions. Boil until the potatoes are done. 
 
 Ragout. —Take pieces of mutton, veal, beef, or 
 rabbit, cut into any size or shape desired ; heat a 
 tablespoonful of drippings or lard in a saucepan, 
 and when hot, fry the meat until almost done. 
 Take out the meat and add a teaspoonful of 
 flour, brown it, add a little lukewarm water, mix 
 it well and then add a quart of boiling water; 
 season with salt and cayenne pepper, add the 
 meat, three or four onions, and six or seven pota¬ 
 toes, partially boiled before being put into the 
 ragout; cover closely and stew until the vegetables 
 are done. Take out the meat and vegetables and 
 skim off all the fat from the gravy, season more 
 if necessary and pour over the ragout and serve. 
 
 Baked Ham.— A ham of 16 pounds to be boiled 
 three hours, then skin and rub in half a pound of 
 brown sugar, cover with bread-crumbs and bake 
 two hours. 
 
 Pork Steaks, Broiled.— Trim, season and roll 
 them in melted butter and bread-crumbs; broil 
 them over a moderate fire until thoroughly done. 
 Make a sauce of five tablespoonfuls of vinegar 
 and half a teacupful of stock; let it boil, and 
 thicken with a little flour. Strain, and then add 
 pepper and some pickles chopped fine. 
 
 Roast Pork. —Select either the leg, loin, fillet, 
 or shoulder for roasting. Make a stuffing as for 
 turkey, or a stuffing seasoned with onion and sage. 
 If the skin is left on, it should be cut into small 
 squares; otherwise, sprinkle it with powdered 
 sage. Baste frequently; and allow twenty min¬ 
 utes for each pound. 
 
 Ham and Eggs. —Cut the ham into thin slices 
 and broil, and spread over it a little butter. Poach 
 the eggs in salted water, and lay neatly upon the 
 ham. 
 
 Boiled Ham. —Soak twenty-four hours; put 
 into a pot with cold water and boil gently for five 
 or six hours ; take it off the fire and let it remain 
 in the water until cold. Peel off the skin and 
 sprinkle with bread or cracker-crumbs, and brown 
 in the oven. Slice very thin for the table. 
 
 Ham Balls. —Take one-half cupful of bread 
 crumbs and mix with two eggs well beaten ; chop 
 fine some bits of cold boiled ham and mix with 
 them. Make into balls and fry. 
 
 Ham Toast. —Boil one-fourth of a pound of 
 lean ham, chop fine, mix with the yolks of three 
 eggs well beaten one ounce of butter, two 
 tablespoonfuls of cream, a little cayenne pepper. 
 
12 
 
 PORK—MUTTON—S WEE T-BREADS. 
 
 Stir over the fire until it thickens. Spread on 
 hot toast. 
 
 Pigs’ Feet Hash. —Singe and scrape the feet, 
 then wash clean and put them into salt and water 
 to soak over night, or for several hours; then 
 scrape again until they are perfectly clean, and 
 boil them till the meat falls from the bones ; chop 
 with a knife, season with salt and pepper; pack 
 in a crock, and if the weather be cool it will keep 
 some time. It can be sliced and eaten cold, or 
 put into a skillet and fried until brown. 
 
 Pig’s Head. —Have the head nicely cleaned, 
 and boil it till very tender. Chop it very fine, and 
 season with salt, pepper, sage, and a little clove, 
 while hot. Put in a deep dish, and cover with a 
 plate that is smaller than the dish, that it may rest 
 on the meat. Place on the plate a very heavy 
 weight, and let it stand for twenty-four hours. 
 This makes the famous “ Pig’s Head Cheese.” 
 
 Pobk and Beans. —Take two pounds of side 
 pork, not too fat nor too lean, to two quarts of 
 marrowfat beans; put the beans to soak the night 
 before you boil them in a gallon of milk-warm 
 water. After breakfast, scald and scrape the rind 
 of the pork, and put on to boil an hour before 
 putting in the beans; as soon as the beans boil 
 up, pour off the water and put on one gallon of 
 fresh water; boil until quite tender, adding more 
 water if necessary; great care must be taken that 
 they do not scorch. When nearly as stiff as 
 mashed potatoes, put into a baking dish, score the 
 pork and put in the center; brown in the oven 
 one hour. If preferred use corned beef instead of 
 pork. 
 
 Boston Baked Beans. —Put a quart of beans 
 to soak over night; in the morning pour off the 
 water and add fresh water enough to cover, to 
 which add about one tablespoonful of molasses. 
 Put a small piece of salt pork in the center, almost 
 covering it with the beans, and bake slowly from 
 six to eight hours, adding hot water as needed 
 until nearly done, when they can be allowed to 
 cook nearly dry, or according to taste. 
 
 To Fry Apples and Pork Chops. —Season the 
 chops with salt and pepper and a little powdered 
 sage and sweet marjoram ; dip them into beaten 
 egg and then into beaten 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 sliced about two-thirds of an inch thick, cut¬ 
 ting them around the apple so that the core is in 
 the center of each piece. When they are browned 
 on one side and partly cooked, turn them carefully 
 with a pancake turner, and let them finish cook¬ 
 ing ; dish around the chops or on a separate dish. 
 
 Spare Ribs Broiled. —Crack the bones and broil 
 over a clear fire, taking care that the fire is not 
 hot enough to scorch them. 
 
 Roast Lamb. —Choose a hind quarter of lamb, 
 stuff it with fine bread crumbs, pepper, salt, but¬ 
 ter, and a little sage. Sew the flap firmly to keep 
 in place, rub the outside with salt, pepper, butter, 
 a little of the stuffing, and roast two hours. Eat 
 with mint sauce. 
 
 Mutton a la Venison. —Take a fat loin, remove 
 the kidney, and let it hang a week, if the weather 
 permits. Two days before dressing it for cooking, 
 take ground allspice, clove, and pepper, mix them, 
 and rub into the meat a tablespoonful of each 
 twice a day for two days. Before cooking, wash 
 it off, and roast as a leg. To preserve the fat and s 
 keep it in, make a paste of flour and water, and 
 spread thickly over the meat. Over this tie a 
 double sheet of coarse paper, well buttered. 
 About a quarter of an hour before it is done re¬ 
 move the paper and paste, return to the oven and 
 baste, and dredge with flour. It is equal to ven¬ 
 ison. 
 
 Boiled Leg oe Mutton. —Put on in boiling water 
 with a little salt, boil two hours and a half, make 
 a sauce of melted butter, a piece of butter the size 
 of an egg, stir well with a tablespoonful of flour, 
 then stir into a pint of boiling water, with a table¬ 
 spoonful of capers. Put into sauce-tureen on 
 the table, and garnish the dish with boiled cauli¬ 
 flower and parsley. 
 
 Breast of Mutton and Green Peas. —Select a. 
 breast of mutton not too fat, cut it into small, 
 square pieces, dredge it with flour and fry it a 
 fine brown in butter ; add pepper and salt, cover 
 it with water and set it over a slow fire to stew, 
 until the meat is perfectly tender. Take out the 
 meat, skim off all the fat from the gravy, and just 
 before serving add a quart of young peas, pre¬ 
 viously boiled with the strained gravy, and let the 
 whole boil gently until the peas are done. 
 
 Sweet-Breads. — Take two large parboiled 
 sweet-breads, put into a stew-pan with one and 
 one-half gills of water, season with salt, black and 
 cayenne pepper, put over a slow fire. Mix one 
 large tablespoonful of browned flour, with a 
 piece of butter, stir butter and gravy well to¬ 
 gether. After stewing slowly for half an hour, 
 set the pan in a quick oven, and when nicely 
 browned place in a dish, pour the gravy into one- 
 half pint stewed tomatoes, thicken with one 
 dessertspoonful of flour; butter, salt and pepper; 
 strain through a sieve into stewpan, let it come to 
 a boil, stir till done, pour over the sweet-bread 
 and send to the table hot. 
 
 Sweet-Breads Broiled.— Parboil after soaking 
 in salt and water, then rub well with butter, and 
 broil. Turn often and dip into melted butter to 
 prevent them from becoming hard and dry. 
 
 Sweet-Breads Fried. —Wash in salt and water, 
 parboil, cut into pieces the size of a large oyster, 
 season, dip in rolled-cracker crumbs, and fry a 
 light brown in lard and butter. 
 
 Sweet-Breads Stewed. —Wash, remove all the 
 bits of skin, soak in salt and water one hour, then 
 parboil; when half cooked take from the fire, cut 
 into small pieces, stew in a little water till tender, 
 add a piece of butter, a teaspoonful of salt, a tea- 
 spoonful of flour, and boil up once. Serve on 
 toast very hot. Another way is to prepare as 
 above and serve with tomato sauce. 
 
 Traveling Lunch. —Sardines chopped fine, also 
 a little ham, a small quantity of chopped pickles, 
 mix with mustard, pepper, catsup, salt, and vine¬ 
 gar; spread between bread nicely buttered. To 
 be like jelly cake, cut in slices crossways. 
 
TURKE Y— 
 
 POULTRY. 
 
 How TO Choose Poultry.— Young, plump, and 
 well fed, but not too fat poultry are the best. The 
 skin should be fine grained, clear, and white ; the 
 breast full, fleshed, and broad; the legs smooth. 
 The birds must be heavy in proportion to their 
 size. As regards ducks and geese, their breasts 
 must also be plump ; the feet flexible and yellow. 
 For boiling, white-legged poultry must be chosen, 
 because when dressed their appearance is by far 
 the more delicate. But darker-legged ones are 
 juicy and of a better flavor when roasted. The great¬ 
 est precaution ought to be taken to prevent poul¬ 
 try from getting at all tainted before it is cooked. 
 It should be killed and dressed from eight to ten 
 hours before cooking. Pigeons are far better for 
 being cooked the day they are killed, as they lose 
 their flavor by hanging. Care must be taken to 
 «ook poultry thorouglily, for nothing is more 
 revolting to the palate than underdone poultry. 
 
 Plain Stuffing. —Take stale bread, cut off all 
 the crust, rub very fine and pour over it as much 
 melted butter as will make it crumble in your 
 hands ; salt and pepper to taste. 
 
 Potatao Stuffing. —Take two-thirds bread and 
 one-third boiled potatoes grated, butter size of an 
 egg, pepper, salt, one egg, and a little ground 
 sage; mix thoroughly. 
 
 Apple Stuffing. —Take half a pound of the 
 pulp of tart apples which have been baked or 
 scalded; add two ounces of bread-crumbs, some 
 powdered sage, a finely shred onion ; season well 
 with cayenne pepper. For roast goose, duck, &c. 
 
 Chestnut Stuffing. —Boil the chestnuts and 
 shell them, then blanch them and boil until soft: 
 mash them fine and mix with a little sweet cream, 
 some bread-crumbs, pepper and salt. For turkey. 
 
 Roast Turkey.— A turkey weighing not more 
 than eight or nine pounds (young) is the best. 
 Wash and clean thoroughly, wiping dry, as moist¬ 
 ure will spoil the stuffing. Take one small loaf of 
 bread grated fine, rub into it a piece of butter the 
 size of an egg, one small teaspoon of pepper and 
 one of salt; sage, if liked. Rub all together, and 
 fill only the breast of the turkey, sewing up so 
 that the stuffing can not cook out. Always put 
 the giblets under the side of the fowl, so they will 
 not dry up. Rub salt and pepper on the outside ; 
 put into dripping-pan with one teacupful of wa¬ 
 ter, basting often, turning it till brown all over. 
 Bake about three hours. Have left in the chop¬ 
 ping-bowl a little stuffing; take out the giblets 
 and chop fine, After taking out the turkey, put 
 in a large tablespoon of flour ; stir until brown. 
 Put the giblets into a gravy-boat, and pour over 
 them the gravy. 
 
 Boiled Turkey. —Soak it in salt and water for 
 .an hour and a half, to make it white. Make the 
 stuffing of bread crumbs and about half the 
 quantity of suet, a little parsley and a little 
 lemon peel, chopped fine. Scald the parsley, in 
 order to have it green. Put all these in the 
 breast. Tie lightly in a cloth, and boil. A young 
 turkey will boil in two hours ; an older one will of 
 
 CHICKEN. 13 
 
 course require a longer time. Garnish with 
 parsley and lemon cut in slices. 
 
 Boiled Turkey. —Stuff the turkey as for roast¬ 
 ing. A very nice dressing is made by chopping 
 half a pint of oysters and mixing them with bread¬ 
 crumbs, butter, pepper, salt, thyme, and wet with 
 milk or water. Baste about the turkey a thin 
 cloth, the inside of which has been dredged with 
 flour, and put it to boil in cold w T ater with a tea¬ 
 spoonful of salt in it. Let a large turkey simmer 
 for three hours. Skim while boiling. Serve with 
 oyster sauce, made by adding to a cupful of the 
 liquor in which the turkey was boiled the same 
 quantity of milk and eight oysters chopped fine; 
 season with minced parsley, stir in a spoonful of 
 rice or wheat flour wet with cold milk ; a table¬ 
 spoonful of butter. Boil up once and pour into a 
 tureen. 
 
 Turkey Dressed wuth Oysters. —For a ten- 
 pound turkey take two pints of bread-crumbs, half 
 a teacupful of butter cut in bits (not melted), one 
 teaspoonful of powdered thyme or summer savory, 
 pepper, salt, and mix thoroughly. Rub the turkey 
 well inside and out with salt and pepper, then fill 
 with first a spoonful of crumbs, then a few well- 
 drained oysters, using half a can for a turkey. 
 Strain the oyster liquor and use to baste the tur¬ 
 key. Cook the giblets in the pan, and chop fine 
 for the gravy. A fowl of this size will require 
 three hours in a moderate oven. 
 
 Turkey Scallop. —Pick the meat from the 
 bones of cold turkey, and chop it fine. Put a 
 layer of bread-crumbs on the bottom of a buttered 
 dish, moisten them with a little milk, then put in 
 a layer of turkey with some of the filling, and cut 
 small pieces of butter over the top ; sprinkle with 
 pepper and salt; then another layer of bread¬ 
 crumbs, and so on until the dish is nearly full; add 
 a little hot water to the gravy left from the turkey, 
 and pour over it. Then take two eggs, two table¬ 
 spoonfuls of milk, one of melted butter, a little 
 salt, and cracker crumbs as much as will make it 
 thick enough to spread on with a knife, put bits 
 of butter over it, and cover with a plate. Bake 
 three-quarters of an hour. About ten minutes 
 before serving, remove the plate and let it brown. 
 
 Curried Chicken. —Fry out in the pot you 
 make the curry three large rashers of pickled 
 pork and three onions sliced ; fry until the onions 
 are brown; cut the chicken into small pieces, and 
 slice three potatoes thin; add them to the pork 
 and onions, cover well with water, cook until the 
 chicken is done and the potatoes have thickened 
 the water; salt to taste. Put two tablespoonfuls 
 of curry powder in a tumbler, and mix with water. 
 Slice two or three more potatoes very thin ; add 
 the potatoes and mixed powder to the stew and 
 boil until the potatoes are cooked but not broken. 
 Serve with rice. The above is for one extra large 
 chicken or two small ones. Green peas and corn 
 are a valuable addition. 
 
 Stewed Chicken with Oysters. —Season and 
 stew a chicken in a quart of water until very 
 tender; take it out on a hot dish and keep it 
 warm ; then put into the liquor a lump of butter 
 the size of an egg; mix a little flour and water 
 smooth and make thick gravy, season well with 
 pepper and salt and let it come to a boil. Have 
 
CHICKEN PIE—FRICASSEED CHICKEN. 
 
 •4 
 
 ready a quart of oysters picked over, and put them 
 in without any liquor; stir them round, and as 
 soon as they are cooked, pour all over the chicken. 
 
 Chicken Pie. —Stew chicken till tender, season 
 With one-quarter of a pound of butter, salt and 
 pepper; line the sides of a pie-dish with a rich 
 crust, pour in the stewed chicken, and cover 
 loosely with a crust, first cutting a hole in the 
 center. Have ready a can of oysters; heat the 
 liquor, thicken with a little flour and water, and 
 season with salt, pepper, and butter the size of an 
 egg. When it comes to a boil, pour it over the 
 oysters, and, about twenty minutes before the pie 
 is done, lift the top crust and put them in. 
 
 Fried Chicken. —Joint young, tender chickens ; 
 if old, put in a stew-pan with a little water, and 
 simmer gently till tender; season with salt and 
 pepper, dip into flour, and fry in hot lard and 
 butter until nicely browned. Lay on a hot platter 
 and take the liquor in which the chicken was 
 stewed, turn into the frying-pan with the browned 
 gravy, stir in a little flour; when it has boiled, stir 
 in a teacup of rich, sweet cream, and pour over 
 the chicken. 
 
 Pressed Chicken (or Veal). —Boil three chick¬ 
 ens until the meat comes off the bones; then, 
 removing all bones, etc., chop, not very fine ; add 
 a piece of butter as large as an egg, salt and pep¬ 
 per to season well. Have about a pint of the 
 broth, into which put one-half box gelatine until 
 dissolved ; then put back the chopped chicken and 
 cook until the broth is evenly absorbed. Press 
 pnder a weight in a pan until cold. 
 
 Jellied Chicken or Veal. —Boil a chicken in 
 as little water as possible, until the meat falls from 
 the bones ; chop rather fine, and season with pep¬ 
 per and salt; put in a mould a layer of the chop¬ 
 ped meat and then a layer of hard-boiled eggs cut 
 in slices; then layers of meat and egg alternately 
 until the mould is nearly full; boil down the liquor 
 left in the pot one-half; while warm, add one- 
 quarter of an ounce of gelatine, and when dis¬ 
 solved pour into the mould over the meat. Set in 
 £ cool place over night, to jelly. 
 
 Chicken Pot-pie.— Cut and joint a large chicken. 
 Cover with water, and let it boil gently until 
 tender. Season with salt and pepper, and thicken 
 the gravy with two tablespoonfuls of flour mixed 
 smooth in a piece of butter the size of an egg. 
 Have ready nice light bread dough; cut with a 
 biscuit-cutter about an inch thick ; drop this into 
 the boiling gravy, having previously removed the 
 chicken to a hot platter, cover, and let it boil from 
 one-half to three-quarters of an hour. To ascer¬ 
 tain whether they are done or not, stick into one 
 of them a fork, and if it comes out clean, they are 
 done. Lay on the platter with the chicken, pour 
 over the gravy, and serve. 
 
 Broiled Chicken.— Only young, tender chickens 
 are nice broiled. After cleaning and washing 
 them, split down the baek, wipe dry, season with 
 salt and pepper, and lay them inside down on a 
 hot gridiron over a bed of bright coals. Broil until 
 nicely browned and well cooked through, watch¬ 
 ing and turning to prevent burning. Broil with 
 them a little salt pork, cut in thin slices. After 
 taking them from the gridiron, work into them 
 
 plenty of butter, and serve, garnished with the 
 pork, slices of lemon, and parsley. 
 
 Chicken Croquettes. —One cold, boiled chicken 
 chopped fine ; then take a pint of sweet milk, and 
 when the milk is boiled, stir into it two large 
 tablespoonfuls of flour, made thin in a little cold 
 milk ; after the flour is well cooked with the milk, 
 put in a piece of butter the size of an egg, add 
 salt and cayenne pepper; stir all well into the 
 chicken ; roll up with your hand, and dip first into- 
 an egg beaten up, then into crackers rolled fine, 
 and fry in hot tallow (fresh tallow, half and half 
 lard, is very nice). 
 
 Baked Chicken. —Split open in the back, season 
 with salt and pepper and plenty of butter. Pour 
 a little water into the pan, and, while baking,, 
 baste often, turning the chicken so as to nicely" 
 brown all over. When done, take up the chicken 
 thicken the gravy with a little flour, and serve in 
 a gravy boat. Chickens are nice stuffed and baked 
 in the same manner as turkey. 
 
 A Nice Wat to Cook Chicken. —Cut the chick¬ 
 en up, put into a pan, and cover with water. Let 
 it stew as usual. When done, make a thickening 
 of cream and flour. Add butter, pepper and salt. 
 Have ready a nice shortcake, baked and cut in 
 squares, rolled thin as for crust. Lay the cakes 
 on the dish, and pour the chicken and gravy over 
 them while hot. 
 
 Chicken Pudding. —Cut up the chickens and 
 stew until tender. Then take them from the 
 gravy, and spread on a flat dish to cool, having 
 first well seasoned them with butter, pepper and 
 salt. Make a batter of one quart of milk, three 
 cups of flour, three tablespoonfuls of melted but¬ 
 ter, one hair teaspoon of soda, one teaspoon of 
 cream tartar, a little salt. Butter a pudding dish 
 and put a layer of the chicken at the bottom, and 
 then a cupful of the batter over it. Proceed till the 
 dish is full. The batter must form the crust. 
 Bake an hour, and serve the thickened gravy in a 
 gravy boat. 
 
 Scalloped Chicken. —Mince cold chicken and 
 a little lean ham quite fine, season with pepper 
 and a little salt; stir all together, add some sweet 
 cream, enough to make it quite moist, cover with 
 crumbs, put it into scallop shells or a flat dish, put 
 a little butter on top, and brown before the fire or 
 front of a range. 
 
 Boiled Chicken. —The same as boiled turkey. 
 They can be stuffed or not, as desired. 
 
 Croquettes. —Chop fine any cold pieces of 
 cooked meat or chicken, or whatever you may 
 wish to use, first removing all fat, bone, etc. ; add 
 half the quantity of fine bread-crumbs, one egg, 
 pepper and salt; make into balls and cook in a 
 buttered spider; serve hot. 
 
 Fricasseed Chicken. —Stuff two chickens as if 
 to boil, put in a pot, do not quite cover with water, 
 put them on two hours before dinner; chop an 
 onion, some parsley, and a little mace, rub a piece 
 of butter twice as large as an egg with flour and. 
 stir it all in. Before dishing, beat the yolks of six 
 eggs, and stir in carefully ; cook five minutes. 
 
 Poultry Croquette. —Melt a bit of butter in a 
 stew-pan; pui into it chopped parsley, mushrooms* 
 
PO UL TR Y—GAME. 
 
 i5 
 
 two spoonfuls of flour, salt and pepper to taste. 
 Fry it, and pour in stock and a little cream. This 
 sauce ought to have the consistency of thick cream. 
 Cut up any poultry which has been cooked the 
 day before into dice. Fut into a saucepan, and 
 let get cold. Form into balls and cover them with 
 bread-crumbs. Wash in eggs which have been 
 beaten up, and roll in bread-crumbs a second 
 time. Drop in boiling lard, and fry to a good 
 color. Garnish with parsley. Croquette made of 
 veal may be prepared in the same way. 
 
 Minced Fowls. —Remove from the bones all the 
 flesh of either cold, roast, or boiled fowls. Clean 
 it from the skin, and keep covered from the air 
 until ready for use. Boil the bones and skin 
 with three-fourths of a pint of water until re¬ 
 duced quite half. Strain the gravy and let cool. 
 Next, having first skimmed off the fat, put it into 
 a clean saucepan with a half cup of cream, three 
 ounces of butter, well mixed with one tablespoon 
 of flour. Keep these stirred until they boil. Then 
 put in the fowl, finely minced with three hard- 
 boiled eggs, chopped, and sufficient salt and 
 pepper to season. Shake the mince over the fire 
 until just ready to boil. Dish it on hot toast, and 
 serve. 
 
 Roast Duck. —Prepare the same as for turkey, 
 adding to the dressing two or three finely-chopped 
 onions. Serve with apple sauce or cranberries. 
 
 Roast Goose. —Two ounces of onions and half 
 as much green sage, chopped fine, and one coffee- 
 cup of bread crumbs, a little pepper and salt, the 
 yolks of two eggs. Do not quite fill the goose, 
 but leave room to swell. Roast from one hour 
 and a half to two hours, and serve with gravy and 
 apple sauce. _ 
 
 GAME. 
 
 Broiled Venison Steak. —Broil quickly over a 
 clear fire, and when sufficiently done pour over 
 two tablespoonfuls of currant jelly, melted with a 
 piece of butter. Pepper and salt to season. Eat 
 while hot, on hot plates. 
 
 To Cook Venison. —Broil as you would a beef¬ 
 steak, rare. Have ready a gravy of butter, pepper 
 and salt, and a very little water. Heat the gravy 
 without boiling it. Score the steak all over, put 
 it in the gravy and cover tight; keep hot enough 
 to steam the meat, and send in a covered dish to 
 table. 
 
 Pigeon Compote. —Truss six pigeons as for 
 boiling. Grate the crumbs of a small loaf of 
 bread, scrape one pound of fat bacon, chop thyme, 
 parsley, an onion and lemon—peel fine—and 
 season with salt and pepper; mix it up with 
 two eggs; put this force-meat into the craws 
 of the pigeons, lard the breasts and fry brown ; 
 place them in a stewpan with some beef stock 
 and stew them three-quarters of an hour, thicken 
 with a piece of butter rolled in flour. Serve with 
 force-meat balls around the dish and strain the 
 gravy on to the pigeons. 
 
 To Roast Wild Fowl. —The flavor is best pre¬ 
 served without stuffing. Put pepper, salt and a 
 
 piece of butter into each. Wild fowl require 
 much less dressing than tame. They should be 
 served of a fine color with a rich brown gravy. 
 To take off the fishy taste which wild fowl some¬ 
 times have, put an onion, salt and hot water into 
 the dripping pan, and baste them for the first ten 
 minutes with this, then take away the pan and 
 baste constantly with butter. 
 
 To Roast Partridges, Pheasants or Quails.— 
 Pluck, singe, draw and truss them, season with 
 salt and pepper, roast for about half an hour in a 
 brisk oven, basting often with butter. When done 
 place on a dish together with bread crumbs fried, 
 brown and arranged in small heaps. Gravy 
 should be served in a tureen apart. 
 
 To Broil Quail or W'oodcock.— After dressing,, 
 split down the back, sprinkle with salt and pep¬ 
 per, and lay them on a gridiron, the inside down. 
 Broil slowly at first. Serve with cream gravy. 
 
 To Roast Wild Duck or Teal.— After dressing,, 
 soak them over night in salt and water, to draw 
 out the fishy taste. "Then in the morning put them 
 into fresh water, changing several times before 
 roasting. Stuff or not, as desired. Serve with 
 currant jelly. 
 
 Pigeon Pie. —Dress and wash clean, split down 
 the back, and then proceed as for chicken pie. 
 
 Roast Pigeons. —When cleaned and ready for- 
 roasting, fill the bird with a stuffing of bread 
 crumbs, a spoonful of butter, a little salt and nut¬ 
 meg, and three oysters to each bird (some prefer 
 chopped apple). They must be well basted with 
 melted butter, and require thirty minutes’ careful, 
 cooking. In the autumn they are best, and should 
 be full grown. 
 
 To Roast Pigeons. —They should be dressed 
 while fresh. If young, they will be ready for 
 roasting in twelve hours. Dress carefully, and 
 after making clean, wipe dry and put into each 
 bird a small piece of butter dipped in cayenne. 
 Truss the wings over the back and roast in a quick 
 oven, keeping them constantly basted with butter.. 
 Serve with brown gravy. Dish them with young 
 water-cresses. 
 
 Fried Rabbit. — After the rabbit has been 
 thoroughly cleaned and washed, put it into boiling 
 water and let boil for about ten minutes ; drain, 
 and when cold, cut it into joints, dip into beaten 
 egg, and then info fine bread-crumbs, seasoned 
 with salt and pepper. When all are ready fry 
 them in butter over a moderate fire fifteen min¬ 
 utes, thicken the gravy with an ounce of butter 
 and a small teaspoonful of flour, give it a min¬ 
 ute’s boil, stir in two tablespoonfuls of cream, 
 dish the rabbit, pour the sauce under it, and serve 
 quickly. 
 
 Stewed Rabbit. —Skin and clean the rabbit, 
 cut into pieces, put one-fourth of a pound of but¬ 
 ter into a stewpan and turn the pieces of rabbit 
 about in it until nicely browned; take out the- 
 meat, add one pint of boiling water to the butter, 
 one tablespoonful of flour stirred to a paste in 
 cold water, one tablespoonful of salt, and a little- 
 grated onion if liked; let this boil up, add the 
 meat, stew slowly till the rabbit is tender. Serve 
 hot. 
 
CHICKEN SALAD—POTATO SALAD. 
 
 16 
 
 SALADS. 
 
 Mayonn vise Salad Dressing.— The yolk of one 
 •egg, raw; stir into this all the olive oil it will 
 hold, in as fine a stream as possible. Season with 
 cayenne pepper, salt and mustard. 
 
 Simple Dressing for Salads. —Mix three table¬ 
 spoonfuls of olive oil and one tablespoonful of 
 scraped onion with one saltspoonful of salt and 
 one saltspoonful of pepper (mixed), and then add 
 ■one tablespoonful of vinegar. When thoroughly 
 mixed, pour over the salad. 
 
 Chicken Salad Dressing.— Take two hard- 
 boiled eggs, lay them into water till quite cold, 
 put the yolks into a small bowl and mash them 
 very fine, adding the yolks of two raw eggs, one 
 teaspoonful Oj. salt, one large tablespoonful of dry 
 mustard, a very little cayenne pepper; stir this 
 well, always one way; when well mixed, add a 
 very little sweet oil, stirring all the time. After 
 this is mixed, put in more, a very little at a time, 
 until you have used a third of a bottle; then add a 
 large spoonful of vinegar or lemon juice; then 
 more oil' as before—using in all two-thirds of a 
 bottle—then another spoonful of vinegar; when 
 well mixed it must be very light, and a nice 
 ■color. Set on the ice for two or three hours. Not 
 more than twenty minutes before using the salad, 
 mix it and prepare for the table by putting with 
 the meat about half the dressing ; stir it up well, 
 and then pour on to the meat one wine glass of 
 best vinegar; stir this up well—it will turn the 
 chicken very white ; if it requires a little more salt 
 add it now. Place the chicken in the center of a 
 flat dish, large enough to lay lettuce or celery 
 •around the meat; wipe the lettuce as dry as you 
 can, and lay around the meat, then with a spoon 
 put the rest of the dressing on the lettuce. 
 
 Chicken Salad. —To two large boiled fowls 
 (cold) take two large heads of celery or four small 
 ones ; having removed all the skin and the fat, cut 
 the meat from the bones into very small pieces. 
 It is best not to mix the dressing with salad 
 until just before it is to be eaten. Put into a por¬ 
 celain kettle the gravy from the chicken, one-half 
 pint of vinegar, one-half pint of sweet oil or 
 melted butter, one large tablespoonful of Column’s 
 mustard, one small teaspoonful of cayenne pep¬ 
 per, one teaspoonful of salt, the yolks of eight 
 eggs beaten and stirred in just before taken off, 
 one teacup of cream stirred into the dressing when 
 ■cold; mix together with a silver fork and garnish 
 with celery tops. 
 
 Lobster Salad. — To a three-pound lobster 
 take the yolk of one raw egg, beat very lightly; 
 then take the yolks of three hard-boiled eggs 
 (cold), and add to the raw yolk, beating all the 
 time ; add, gradually, a few drops at a time, one- 
 half bottle of the finest olive oil, still stirring all 
 the time; then add one and a half tableepoonfuls 
 of the best English mustard, salt and pepper to 
 taste; beat the mixture until light, add a table¬ 
 spoonful of strong vinegar. Cut the lobster into 
 small pieces and mix with it salt and pepper; pour 
 •over it the dressing just before sending to the 
 table ; garnish with the white of egg (boiled), cel¬ 
 ery tops, and the small claws. 
 
 Lobster Salad. —Pick the meat from the shell, 
 chop and season the same as for chicken salad ; 
 garnish with the claws and parsley. 
 
 Lettuce Salad. —Two heads of lettuce, two 
 hard-boiled eggs, two teaspoonfuls of butter, one- 
 half teaspoonful of salt, one teaspoonful white 
 sugar, one-half teaspoonful of made mustard, one 
 teaspoonful pepper, four tablespoonfuls of vine¬ 
 gar ; rub the yolks of the eggs to a powder, add 
 sugar, butter, pepper, salt and mustard; let it 
 stand five minutes, then beat in the vinegar. Cut 
 the lettuce with a knife and fork, put into a bowl, 
 and mix in the dressing by tossing with a fork. 
 
 Lettuce Salads.— Serve with simple dressing, 
 and garnish with hard-boiled eggs. 
 
 Lettuce, cold boiled potatoes, and cold boiled 
 beets; potatoes in the center, beets next, and 
 lettuce around the edge of the dish. Simple 
 dressing. 
 
 Potato Salad. —Potatoes boiled in the“ jacket,” 
 and peeled while warm, cut evenly into fine slices, 
 and when cold mixed with fine olive oil. After 
 having drawn with this for a little while, add salt, 
 pepper, chopped onion, and mix all this by shaking 
 it up, as using a spoon would break the potatoes, 
 and make them unsightly. Add good vinegar. 
 
 Potato Salad. —Small onions sliced and cold 
 boiled potatoes, over which pour the simple dres¬ 
 sing. 
 
 Potato Salad. —Cut a dozen cold boiled pota¬ 
 toes into fancy shapes, one-quarter of an inch 
 thick; mix with some flakes of cold boiled fish 
 (halibut, cod or salmon), and pour over them a 
 salad dressing, made with six tablespoonfuls of 
 melted butter, or salad oil, six tablespoonfuls of 
 cream or milk, one tablespoonful of salt, half 
 that quantity of pepper, and one teaspoonful of 
 ground mustard. Into this mix one cupful of vine¬ 
 gar. Boil well, then add three raw eggs, beaten 
 to a foam; remove directly from the fire, and stir 
 for five minutes ; when thoroughly cold turn over 
 the salad. Garnish with slices of pickled cucum¬ 
 ber, cold beet, hard-boiled egg, and fresh parsley. 
 
 Celery Salad. —One head of cabbage, three 
 bunches of celery, chopped very fine. Take one 
 teacupful of vinegar, lump of butter size of an 
 egg, yolks of two eggs ; one teaspoonful mustard, 
 one of salt, pinch of cayenne pepper, two tea¬ 
 spoonfuls of sugar. Mix these well; put the mix¬ 
 ture on the stove and heat until it thickens, stir¬ 
 ring all the time; when cold, add two tablespoon¬ 
 fuls of rich sweet cream. Pour over the salad; if 
 not moist enough, add cold vinegar. 
 
 Chicken Celery. —Chop the remains of chicken 
 or turkey, and mix with an equal proportion of 
 celery; a little salt and vinegar only, although 
 some like a dressing as for slaw; but this takes 
 away too much of celery taste. It may be pre¬ 
 pared with lettuce instead of celery. 
 
 Cabbage Salad. —Cut the cabbage very fine, 
 and put into a dish in layers, with salt and pepper 
 between. Then take two teaspoonfuls of butter, 
 two of sugar, two of flour, two of mustard, one 
 cup of vinegar, and one egg. Stir all together, 
 and let it come to a boil on the stove. Pour it hot 
 over, and mix well with the cabbage ; cover up. 
 
SALADS—,SA UCES. 
 
 17 
 
 Cold Slaw. —Two-thirds of a cup of vinegar, 
 one egg, two tablespoonfuls sugar, one teaspoon 
 -of salt, half teaspoon of mixed mustard, and but¬ 
 ter size of an egg; stir until it boils. When cold, 
 pour over the shaved cabbage. 
 
 Tomato Salad. —One dozen medium-sized toma¬ 
 toes peeled and sliced, yolks of four hard-boiled 
 •eggs, one raw egg well beaten, teaspoon sugar, 
 salt to taste, and one-half saltspoon of cayenne 
 pepper, one tablespoonful of butter, and one tea¬ 
 cup of vinegar. 
 
 Or, slice and serve with mayonnaise dressing. 
 
 Sweet-Bkead Salad. —Boil the sweet-breads 
 twenty minutes, then drop them into cold milk, 
 split them and fry brown in butter, break in small 
 pieces with lettuce and mix with the dressing. 
 Make a dressing with the yolk of two eggs, two 
 tablespoonfuls of vinegar, two teaspoonfuls of 
 mixed mustard, the least bit of sugar, one bottle 
 of olive oil poured into this with a thread-sized 
 stream, stirring all the time. The dressing for 
 salmon salad is also nice for this. 
 
 Salmon Salad. —For a pound can of Calfornip, 
 salmon, garnished with lettuce, make a dressing 
 of one small teacup of vinegar, butter half the 
 size of an egg, one teaspoon of Colman’s mustard, 
 one-half teaspoonful of cayenne pepper, one-half 
 teaspoonful of salt, one teaspoonful of sugar, two 
 -eggs; when cold, add one-half teacup of cream 
 and pour over the salmon. 
 
 SAUCES. 
 
 Drawn Butter Sauce. —One quarter pound of 
 butter; rub with it two teaspoonfuls of flour. 
 When well mixed, put into a saucepan with one- 
 half pint of water or stock ; cover it, and set the 
 saucepan into a larger one of boiling water. Shake 
 it constantly till completely melted and beginning 
 to boil; season with salt and pepper. 
 
 Caper Sauce. —Make a drawn butter sauce, and 
 then add two or three tablespoonfuls of French 
 capers ; remove from the fire and add a little lemon 
 juice. 
 
 Boiled Egg Sauce. —Add to half a pint of drawn 
 butter sauce two or three hard-boiled eggs, chop¬ 
 ped. 
 
 Pickle Sauce. —Add to half a pint of drawn but¬ 
 ter sauce three tablespoonfuls of pickled cucum¬ 
 bers, minced fine. 
 
 Tomato Sauce.— Stew one can of tomatoes, one 
 .small onion, for twenty minutes, and then strain 
 through a sieve. Put an ounce and a half of but¬ 
 ter into a saucepan, and when it boils, dredge in 
 an ounce and a half of flour. When thoroughly 
 •cooked, pour in the tomatoes. 
 
 Tomato Sauce. —One can of tomatoes boiled 
 down and strained; rub together one heaping tea- 
 spoonful of flour, one tablespoonful of butter, and 
 fd, little salt, with a very little cayenne pepper, and 
 stir into the tomatoes ; then let all come to a boil. 
 
 Mushroom Sauce. —Prepare the mushrooms by 
 cutting off the stalks, and throw them into boiling 
 
 water; season with salt, pepper, and butter. Boil 
 until tender, and then thicken the gravy with a 
 little butter and flour; add a little lemon juice, 
 and pom- over the meat. 
 
 Parsley Sauce. —Wash a bunch of parsley in 
 cold water, then boil it about six or seven minutes 
 in salt and water. Drain it; cut the leaves from 
 the stalks, and chop them fine. Have ready some 
 melted butter, and stir in the parsley; allow two 
 small tablespoonfuls of leaves to one-half pint of 
 butter. Serve with boiled fowls and fish. 
 
 Melted or Drawn Butter. —Cut two large 
 spoonfuls of butter into small pieces, and put it 
 into a saucepan with a large spoonful of flour, and 
 ten of new milk. When thoroughly mixed, add 
 six large spoonfuls of water. Shake it over the 
 fire until it begins to simmer, shaking it always 
 the same way; then let it stand quietly and boil 
 r.p. It should be of the consistency of rich cream, 
 and not thicker. 
 
 Apple Sauce. —Pare, core, and slice some 
 apples; stew them with sufficient water to prevent 
 burning; when done, mash them through a colan¬ 
 der, sweeten to taste, add a small piece of butter, 
 a little nutmeg or lemon. 
 
 Cranberry Sauce. —One quart of cranberries, 
 one quart of water, and one pound of white sugar; 
 make a sirup of the water and sugar. After 
 washing the berries clean, and picking out al] 
 poor ones, drop them into the boiling sirup, let 
 them cook from fifteen to twenty minutes. They 
 are very nice strained. 
 
 Egg Sauce. —Three ounces of butter, beaten 
 with one ounce of flour; stir into it one pint of 
 boiling water; salt and pepper. Cook fifteen 
 minutes ; pour into sauce-boat, having hard-boiled 
 eggs, sliced or chopped, in it. 
 
 White Sauce. —Take one cup of butter, and 
 melt it, and while in the saucepan, shake in three 
 tablespoonfuls of flour until well mixed. Then 
 add one quart of milk, stirring all the time till it 
 boils. 
 
 Oyster Sauce. —One pint of oysters cut small, 
 boiled for five minutes in their own liquor; a 
 cup of milk, a tablespoonful of butter rubbed 
 smooth into a tablespoon of flour; salt and pep 
 per; let it boil. Serve with turkey. 
 
 Mint Sauce. —Wash the mint very clean ; pick 
 the leaves from the stalk, and chop them fine; 
 pour on to them vinegar enough to moisten the 
 mint well; add fine sugar to sweeten. 
 
 Celery Sauce.— Pick and wash two heads of 
 celery; cut them into pieces one inch long, and 
 stew them in a pint of water with one teaspoon • 
 ful of salt, until the celery is tender. Rub a 
 large spoonful of butter and a spoonful of flour 
 well together ; stir this into a pint of cream ; put 
 in the celery, and let it boil up once. Sere hot 
 with boiled poultry. 
 
 Tomato Sauce. —Stew one-half dozen wmatoes 
 with a little chopped parsley ; salt and pepper to 
 taste ; strain, and when it commences to boil add 
 a spoonful of flour, stirred smooth with a table- 
 spoonful of butter. When it boils take up. 
 
i8 
 
 VEGETABLES. 
 
 VEGETABLES. 
 
 Have your vegetables fresh as possible. Wash 
 them thoroughly. Lay them in cold water until 
 ready to use them. 
 
 Vegetables should be put to cook in boiling 
 Water and salt. Never let them stand after com¬ 
 ing off the fire; put them instantly into a colan¬ 
 der over a pot of boiling water, if you have to 
 keep them back from dinner. 
 
 Peas, beans and asparagus, if young, will cook 
 in twenty-five or thirty minutes. They should be 
 boiled in a good deal of salt water. 
 
 Cauliflower should be wrapped in a cloth when 
 boiled, and served with drawn butter. Potato 
 water is thought to be unhealthy; therefore do 
 not boil potatoes in soup, but in another vessel, 
 and add them to it when cooked. 
 
 Lima Beans. —Shell, wash, and put into boiling 
 water with a little salt; when boiled tender, drain 
 and season them, and either dress with cream, or 
 large lump of butter, and let simmer for a few 
 moments. 
 
 Cabbage a la Cauliflower. —Cut the cabbage 
 fine as for slaw; put it into a stewpan, cover with 
 water and keep closely covered; when tender, 
 drain off the water; put in a small piece of butter 
 with a little salt, one-half a cup of cream, or one 
 cup of milk. Leave on the stove a few minutes 
 before serving. 
 
 Cream Cabbage. —Beat together the yolks of 
 two eggs, one-half cup of sugar, one-half cup of 
 vinegar; butter size of an egg, salt and a little 
 cayenne pepper. Put the mixture into a sauce¬ 
 pan and stir until it boils ; then stir in one cup of 
 cream. Let it boil. Pour over the cabbage while 
 hot. 
 
 Stewbd Celery. —Clean the heads thoroughly. 
 Take off the coarse, green, outer leaves. Cut in 
 small pieces, and slew in a little broth. When 
 tender, add some rich cream, a little flour, and 
 butter enough to thicken the cream. Season with 
 pepper, salt, and a little nutmeg if that is agree¬ 
 able. 
 
 Green Corn on the Cob. —Take off the outside 
 leaves and the silk, letting the innermost leaves 
 remain on until after the corn is boiled, which 
 renders the corn much sweeter. Boil for half an 
 hour in plenty of water, drain, and, after remov¬ 
 ing the leaves, serve. 
 
 Corn Fritters. —To a can of corn add two 
 eggs well beaten, two tablespoonfuls of flour, one 
 teaspoonful of salt, one-half teaspoon of pepper; 
 mix thoroughly; have the pan hot; put in two 
 tablespoonfuls of lard, and drop in the corn in 
 large spoonfuls. Cook brown. 
 
 Corn Fritters. —One pint of corn meal, one- 
 half cup of milk, one tablespoonful of salt, one 
 egg, one pint of wheat flour, one teaspoon of soda. 
 
 Green Corn Pudding. —One quart of milk, five 
 eggs, two tablespoonfuls of melted butter, one 
 tablespoonful of white sugar, one dozen large 
 ears of com; grate the corn from the cob; beat 
 the whites ancl yolks of the eggs separately ; put 
 the corn and yolks together, stir hard, and add 
 
 the melted butter, then the milk gradually, stirv 
 ring hard all the time ; next, the sugar, and then 
 the whites and a little salt. Bake slowly, covering 
 the dish at first. It will bake in about an hour. 
 
 French Mushrooms Canned. —Pour off the. 
 liquid, pour over them a little cream, season, and 
 let them simmer for a short time. To be served 
 on broiled beefsteak. 
 
 Mushrooms Broiled. —Gather them fresh, pare,, 
 and cut off the stems, dip them in melted butter,, 
 season with salt and pepper, broil them on both 
 sides over a clear fire ; serve on toast. 
 
 Macaroni, as a Vegetable. —Simmer one-half 
 pound of macaroni in plenty of water till tender,, 
 but not broken; strain off the water. Take the 
 yolks of five and the whites of two eggs, one- 
 half pint of cream ; white meat and ham chopped 
 very fine, three spoonfuls of grated cheese. Sea¬ 
 son with salt and pepper; heat all together, stir¬ 
 ring constantly. Mix with the macaroni, put into- 
 a buttered mold and steam one hour. 
 
 Macaroni with Cheese.— Throw into boiling 
 water some macaroni, with salt according to 
 quantity used ; let it boil one-fourth of an hour,, 
 when it will be a little more than half cooked* 
 drain off the water, place the macaroni in a sauce¬ 
 pan with milk to cover, boil till done. Butter a 
 pudding dish, sprinkle the bottom with plenty of 
 grated cheese, put in the macaroni a little white, 
 pepper, plenty of butter, sprinkle on more cheese* 
 cover that with bread-crumbs, set in a quick oven 
 to brown; serve hot. 
 
 Macaroni with Oysters. —Boil macaroni in 
 salt water, after which draw through a colander ; 
 take a deep earthen dish or tin ; put in alternate 
 layers of macaroni and oysters; sprinkle the 
 layers of macaroni with grated cheese; bake un¬ 
 til brown. 
 
 Stewed Macaroni. —Boil two ounces of mac¬ 
 aroni in water, drain ""ell, put into a sauce-pan 
 one ounce of butter, mix with one tablespoonful 
 of flour, moisten with four tablespoons of veal or 
 beef stock, one gill of cream ; salt and white pep¬ 
 per to taste; put in the macaroni, let it boil'up* 
 and serve while hot. 
 
 Macaroni with Tomatoes. — Boil one-half 
 pound of macaroni till tender, pour off all the 
 water, then add one-half cup of sweet cream, one- 
 third of a cup of butter; pepper and salt; let 
 simmer for a short time, but be careful that it does 
 not become much broken, turn into vegetable 
 dish; have ready one pint of stewed tomatoes, 
 season with butter, salt and pepper, pour over the: 
 macaroni. 
 
 Boiled Onions. —Skin them thoroughly. Put, 
 them to boil; when they have boiled a few min¬ 
 utes, pour off the water and add clean cold water, 
 and then set them to boil again. Pour this away, 
 and add more cold water, when they may boil till 
 done. This will make them white and clear, and 
 very mild in flavor. After they are done, pour off 
 all the water, and dress with a little cream, salt, 
 and pepper to taste. 
 
 Escolloped Onions. —Boil till tender six large 
 onions; afterward separate them with a large 
 spoon; then place a layer of onions and a layer of 
 
VEGETABLES\ 
 
 19 
 
 grated bread crumbs alternately in a pudding 
 dish ; season with pepper and salt to taste ; mois¬ 
 ten with milk ; put into the oven to brown. 
 
 Baked Onions. —Wash, but do not peel the 
 onions; boil one hour in boiling water slightly 
 salt, changing the water twice in the time; when 
 tender, drain on a cloth, and roll each in buttered 
 tissue paper, twisted at the top, and bake an hour 
 in a slow oven. Peel and brown them; serve 
 with melted butter. 
 
 Succotash. —Use double the quantity of corn 
 that you do beans. Cook the beans for three or 
 four hours. Put in the corn one hour before din¬ 
 ner. Have just water enough to cook them in. 
 Care must be taken not to let it stick. Season 
 with salt, pepper and lump of butter. 
 
 Succotash. —Boil lima beans and sweet corn in 
 separate pots ; when done, cut the corn from the 
 cob, allowing twice as much corn as beans; put 
 them together and let them boil. Just before 
 serving, add a little butter, pepper and salt. 
 
 Tomatoes a la Creme. —Pare and slice ripe 
 tomatoes—one quart of fresh ones or a pound 
 can; stew until perfectly smooth, season with 
 salt and pepper, and add a piece of butter the 
 size of an egg; just before taking from the fire, 
 stir in one cup of cream, with a tablespoonful of 
 flour stirred smooth in a part of it; do not let it 
 boil after the flour is put in. Have ready in a dish 
 pieces of toast; pour the tomatoes over this and 
 serve. 
 
 Browned Tomatoes. —Take large round toma¬ 
 toes and halve them, place them the skin side 
 down in a frying-pan in which a very small quan¬ 
 tity of butter and lard have been previously melt¬ 
 ed, sprinkle them with salt and pepper, and dredge 
 well with flour. Place the pan on a hot part of the 
 fire, and let them brown thoroughly; then stir, 
 and let them brown again, and so on until they 
 are quite done. They lose their acidity, and their 
 flavor is superior to stewed tomatoes. 
 
 To Broil Tomatoes.— -Take large round toma¬ 
 toes, wash and wipe, and put them in a gridiron 
 over lively coals, the stem side down. When 
 brown, turn them and let them cook till quite hot 
 through. Place them on a hot dish, and send 
 quickly to the table, when each one may season 
 for himself with pepper, salt, and butter. 
 
 Baked Tomatoes.— Fill a deep pan (as many 
 as will cover the bottom) with ripe tomatoes; 
 round out a hole in the center of each; fill up 
 with bread-crumbs, butter, pepper, and salt; put a 
 teacup of water in the pan. Bake till brown; 
 send to the table hot. 
 
 Scalloped Tomatoes.— Butter an earthen dish, 
 then put in a layer of fresh tomatoes, sliced and 
 peeled, and a few rinds of onion (one large onion 
 for the whole dish), then cover with a layer of 
 bread-crumbs, with a little butter, salt and pepper. 
 Repeat this process until the dish is full. Bake for 
 an hour in a pretty hot oven. 
 
 Baked Tomatoes. —Cut in slices good fresh 
 tomatoes (not too ripe): put a layer of them in a 
 dish suitable for baking; then a layer of bread¬ 
 crumbs over them, salt, pepper, and plenty of 
 
 butter, another layer of tomatoes, and so on until 
 the dish is full. Bake one hour. 
 
 Sweet Potatoes. —Sweet potatoes require more 
 time to cook than common potatoes. To Boil— 
 Take large, fine potatoes, wash clean, boil with 
 the skins on in plenty of water, but without salt. 
 They will take at least one hour. Drain off the 
 water, and set them for a few minutes in a tin 
 pan before the fire, or in the stove, that they may 
 be well dried. Peel them before sent to the table. 
 To Fry. —Choose large potatoes, half boil them, 
 and then, having taken off the skins, cut the 
 potatoes in slices and fry in butter, or in nice 
 drippings. To Bake —Bake as the common po¬ 
 tato, except give them a longer time. 
 
 Mash Potatoes. —Steam, or boil potatoes until 
 soft, in salted water; pour off the water and let 
 them drain perfectly dry; sprinkle with salt and 
 mash; have ready some hot milk or cream in which 
 has been melted a piece of butter; pour this on to 
 the potatoes, and stir until white and very light. 
 
 Browned Potatoes. —Boil; and three-quarters 
 of an hour before a roast of beef is taken from 
 the oven, put them in the dripping-pan, after 
 skimming off the fat from the gravy; baste them 
 frequently, and when quite brown, drain on a 
 sieve. 
 
 Quirled Potatoes. —Peel,boil, mash,and season 
 a few mashed potatoes, then put them into a col¬ 
 ander, pressing them through into the dish you 
 wish to serve them in ; set in the oven and brown., 
 
 Potato Puff. —Take two large cups of cold 
 mashed potatoes, and stir into it two tablespoon¬ 
 fuls of melted butter, beating to a white cream 
 before adding anything else; then put with this 
 two eggs, beaten very light, and a teacupful of 
 cream or milk, salting to taste. Beat all well, pour 
 into a deep dish, and bake in quick oven until 
 nicely browned. 
 
 Saratoga Potatoes. —Peel, and slice on a slaw- 
 cutter into cold water, wash thoroughly, and 
 drain ; spread between the folds of a clean cloth, 
 rub and pat until dry. Fry a few at a time in boil¬ 
 ing lard, salt as you take them out. Saratoga 
 potatoes are often eaten cold. They can be pre¬ 
 pared three or four hours before needed, and if 
 kept in a warm place they will be crisp and nice. 
 They are used for garnishing game and steaks. 
 
 Potato Cakes. —Two pounds of mashed pota¬ 
 toes, two tablespoonfuls of butter and a little salt, 
 two pounds of flour, and milk enough to make a 
 batter, one-half cup of yeast; set it to rise, and 
 when light bake in cakes size of a muffin. 
 
 Mashed Potatoes. —Wash and cut in halves or 
 quarters, put into boiling water, boil one-half hour; 
 when done, pour off all the water, adding salt; 
 mash perfectly smooth, then add cream if you 
 have it—if not, milk—and beat well with fork or 
 spoon. The beating makes them light. 
 
 Broiled Potatoes. —Take cold boiled potatoes, 
 peel and slice them in slices one-third of an inch 
 thick, dip them into dissolved butter, place on a 
 gridiron over a very clear fire, grill them until 
 nicely browned underneath ; then turn them, and 
 when a nice color, put them into a heated dish; 
 sprinkle with salt and pepper and serve hot. 
 
20 
 
 VEGETABLES. 
 
 Potato Balls, or Croquettes. —Four large 
 mealy potatoes, cold; mash them in a pan with 
 two tablespoonfuls of fresh melted butter, a pinch 
 of salt, a little pepper, one tablespoonful of cream, 
 and the beaten yolk of one egg; rub it together 
 for about five minutes, or until very smooth; 
 shape the mixture into balls about the size of a 
 walnut or small rolls ; dip them into an egg well 
 beaten, and then into the finest sifted bread¬ 
 crumbs ; fry them in boiling lard. 
 
 Stewed Potatoes. —Put into a frying-pan a 
 small piece of butter, a little parsley chopped fine, 
 salt and pepper, and half a cup of cream, set on 
 the fire and let come to a boil. Cut cold boiled 
 potatoes into small pieces and turn into the cream, 
 let the cream boil up well around the potatoes, 
 add another small piece of butter and serve. 
 
 Lyonnaise Potatoes. —Into a sauce-pan put a 
 large lump of butter and a small onion, finely 
 chopped, and when the onion is fried to an amber 
 color, throw in slices of cold boiled potatoes, 
 which must be thoroughly stirred until they are 
 turning brown; at this moment put in a spoonful 
 of finely-chopped parsley, and as soon as it is 
 cooked drain through a colander, so the potatoes 
 retain the moisture of the butter and many par¬ 
 ticles of the parsley. Thus you may have Lyon¬ 
 naise potatoes. 
 
 Fried Oyster Plant. —Parboil oyster plant; 
 scrape off the outside; cut in slices ; dip in beaten 
 egg, roll in bread-crumbs, and fry in hot lard. 
 
 Salsify, or Vegetable Oysters. —Wash and 
 scrape them thoroughly, and as you wash throw 
 them into a bowl of cold water. Cut into pieces 
 about half an inch long, boil three-fourths of an 
 hour; when tender, pour off all the water, sea¬ 
 son with pepper and salt, a small lump of butter, 
 and enough of cream to almost cover them ; if no 
 cream, use milk, with more butter, and thicken 
 like gravy with a little flour. They are nice served 
 on toast. 
 
 Baked Egg Plant. —Cut in halves a nice smooth 
 egg plant; scoop out the center, leaving with the 
 skin about one-third of an inch ; chop the inside 
 of the egg plant very fine, two ripe tomatoes, one 
 onion, some bread-crumbs, a little parsley, and 
 green pepper—onion and pepper to be chopped 
 separately very fine—salt, butter, and very little 
 pepper; mix very smooth, put in the shell, butter 
 on top, and bake about one-half hour. 
 
 Fried Egg Plant. —Pare and slice them, then 
 sprinkle each slice with salt and let them stand for 
 about one hour with a weight on them, then dip 
 into egg well beaten, then flour and fry light brown 
 in lard and butter. 
 
 To Fry Parsley. —This, when done as it should 
 be, is one of the nicest as well as cheapest of gar- 
 nishings. The parsley should be washed and 
 dried in a cloth ; then if one is the happy posses¬ 
 sor of a wire basket, put in the parsley and hold 
 from two to three minutes in boiling 'drippings ; 
 take from the basket and dry until crisp before the 
 kitchen fire. It may be fried without a basket, 
 but requires more care in so doing. 
 
 Scotch Escallops.— Peel potatoes and slice, 
 not quite as thin as for Saratoga chips, and cover 
 
 the bottom of a dripping pan with them ; sprinkle 
 with salt and pepper and small pieces of butter or 
 butter and lard mixed; continue this until the pan 
 is full; lay a slice or two of salt pork on the top; 
 cover closely and bake in a good hot oven. Very 
 nice sweet potatoes can be prepared in the same 
 way. They are very nice without the pork. 
 
 Turnips. —Pare and cut into pieces; put them 
 into boiling water well salted, and boil until ten¬ 
 der ; drain thoroughly and then mash and add a 
 piece of butter, pepper, and salt to taste, and a 
 small teaspoonful of sugar. Stir until they are 
 thoroughly mixed, and serve hot. 
 
 Fried Parsnips. —Scrape, cut into strips, and 
 boil until tender in salted water; drain and dip 
 into batter, made with one egg beaten light, one- 
 half cup milk, and flour enough to make a batter 
 and fry in hot butter or lard. 
 
 Asparagus. —Cook only the tender green stalks; 
 cut them of equal lengths, and boil in water with 
 a little salt till tender. While the asparagus is 
 cooking, prepare some nicely-toasted bread, lay 
 the asparagus on the toast, and season with but¬ 
 ter, salt, and pepper, or pour over it a little cream 
 previously scalded. 
 
 Spinach. —Spinach requires good washing and 
 close picking. Boil twenty minutes in boiling 
 water, drain, season with butter, pepper, and salt; 
 garnish the dish with slices of hard-boiled eggs. 
 
 Fresh Corn Mush. —Take several ears of green 
 corn, grate it down; stir some milk into the 
 corn briskly with a little salt; strain through a 
 coarse sieve, and put in a hot cooking-pot with a 
 spoonful of lard. Keep it well stirred for at least 
 twenty minutes, without stopping while cooking. 
 When thickened, put into a deep dish, slice, and 
 fry. 
 
 Parsnip Fritters. —Four parsnips, boiled and 
 mashed fine; add three well-beaten eggs, two 
 tablespoonfuls of sifted flour, butter the size of an 
 egg, one teacup of milk, and salt to taste. Upon 
 a hot-buttered griddle drop the mixture, and bake 
 after the style of flannel-cakes. Serve quite hot. 
 
 Parsnip Stew.— Three slices of salt pork, boil 
 one hour and a half; scrape five large parsnips, 
 cut in quarters lengthwise, add to the pork and 
 let boil one-half hour, then add a few potatoes, 
 and let all boil together until the potatoes are 
 soft; the fluid in the kettle should be about a cup¬ 
 ful when ready to take off. 
 
 Green Peas. —Put the pods into a pot, cover 
 and boil thoroughly; then strain, and put the peas 
 into the same water and boil tender. Season with 
 butter, pepper, a little salt, and the least bit of 
 sugar. 
 
 Boiled Hominy. —Soak one cup of fine hominy 
 in three cups of water and salt to taste; in the 
 morning turn it into a quart pail; then put the 
 pail into a kettle of boiling water, cover tightly 
 and steam one hour; then add one teacupful of 
 sweet milk, and boil fifteen minutes. 
 
 Cauliflower. —Trim off all the outside leaves, 
 and put into boiling water well salted ; boil until 
 tender, and then serve with a white sauce or with 
 cream. 
 
EGGS AND OMELETTES. 
 
 2 I 
 
 Hominy Fritters.—Two teacupfuls of cold 
 boiled -hominy; stir in one teacupful of sweet 
 milk and a little salt, four tablespoonfuls of sifted 
 flour and one egg; beat the white separately and 
 add last; drop the batter by spoonfuls into hot 
 lard, and fry a nice brown. 
 
 Baked Cabbage.—C ook as for boiled cabbage, 
 after which drain and set aside until cold. Chop 
 fine, add two beaten eggs, a tablespoonful of but¬ 
 ter, pepper, salt, three tablespoonfuls rich cream ; 
 stir well and bake in a buttered dish until brown. 
 Eat hot. 
 
 Beets.—W ash thoroughly, being careful not to 
 prick the skin, as that will destroy the color; put 
 into boiling water, and boil five or six hours; if 
 served hot, season with butter, pepper and salt; if 
 cold, cover with vinegar. 
 
 EGGS AND OMELETTES. 
 
 How to Bake Eggs, etc. —Butter a clean, 
 smooth saucepan, break as many eggs as will be 
 needed into a saucer, one by one. If found good, 
 slip it into the dish. No broken yolk allowed, nor 
 must they crowd so as to risk breaking the yolk 
 after put in. Put a small piece of butter on each, 
 and sprinkle with pepper and salt. Set into a 
 well-heated oven, and bake till the whites are set. 
 If the oven is rightly heated, it will take but a few 
 minutes, and is far more delicate than fried eggs. 
 
 Eggs a la Mode. —Remove the skin from a 
 dozen tomatoes, medium size, cut them up in a 
 saucepan, add a little butter, pepper, and salt; 
 when sufficiently boiled, beat up five or six eggs, 
 and just before you serve, turn them into the 
 saucepan with the tomato, and stir one way for 
 two minutes, allowing them time to be well done. 
 
 Egg Baskets. —Boil quite hard as many eggs as 
 will be needed. Put into cold water till cold, 
 then cut neatly into halves with a thin, sharp 
 knife; remove the yolk and rub to a paste with 
 some melted butter, adding pepper and salt. 
 Cover up this paste and set aside till the filling is 
 ready. Take cold roast duck, chicken, or turkey 
 which may be on hand, chop fine and pound 
 smooth, and while pounding mix in the paste pre¬ 
 pared from the yolks. As you pound moisten with 
 melted butter and some gravy which may have 
 been left over from the fowls ; set this paste when 
 done over hot water till well heated. Cut off a 
 small slice from the end of the empty halves of the 
 whites, so they will stand firm, then fill them with 
 this paste; place them close together on a flat 
 round dish, and pour over the rest of the gravy, if 
 any remains, or make a little fresh. A few spoon¬ 
 fuls of cream or rich milk improves this dressing. 
 
 French Egg Cake.— Beat up thoroughly six 
 eggs, a teaspoonful of sweet cream or milk, and 
 little salt. Fry in a pan in which there is one-hau 
 ounce of melted butter, over a quick fire. In order 
 that the omelette may remain soft and juicy, it is 
 necessary that the pan should be hot before the 
 eggs are poured in. During the frying move the 
 pan continually to and fro ; continue this until a 
 cake is formed, then let it remain still a moment to 
 brown. Turn out and serve immediately. 
 
 Egg Toast. —Beat four eggs, yolks and whites 
 together, thoroughly; put two tablespoonfuls of 
 butter into a saucepan and melt slowly; then 
 pour in the eggs and heat, without boiling, over a 
 slow fire, stirring constantly; add a little salt, and 
 when hot spread on slices of nicely-browned toast, 
 and serve at once. 
 
 Omelette. —Beat the yolks and whites of eight 
 eggs separately until light, then beat together; add 
 a little salt and one tablespoonful of cream. Have 
 in the omelette pan a piece of butter; when the 
 butter is boiling-hot, pour in the omelette, and 
 shake until it begins to stiffen, and then let it 
 brown. Fold double and serve hot. 
 
 Apple Omelette. —Eight large apples, four 
 eggs, one cup of sugar, one tablespoonful of but¬ 
 ter, nutmeg or cinnamon to taste. Stew the 
 apples and mash fine, add butter and sugar ; when 
 cold, add the eggs, well beaten. Bake until 
 brown, and eat while warm. 
 
 Baked Omelette. —Set one-half pint of milk on 
 the fire and stir in one-half cup of flour mixed 
 with a little cold milk and salt; when scalding- 
 hot, beat the yolks of six eggs and add them, stir 
 in whites and set immediately in the oven ; bake 
 twenty minutes, and serve as soon as done. 
 
 Oyster Omelette. —Allow for every six large 
 oysters or twelve small ones, one egg; remove the 
 hard part and mince the rest very fine; take the 
 yolks of eight eggs and whites of four, beat till 
 very light, then mix in the oysters, season and 
 beat all up thoroughly; put into a skillet a gill of 
 butter, let it melt; when the butter boils, skim it 
 and turn in the omelette ; stir until it stiffens, fry 
 light brown ; when the under side is brown, turn 
 on to a hot platter. If wanted the upper side 
 brown, hold a red-hot shovel over it. 
 
 Omelette Soueflee. —Stir five tablespoonfuls 
 of sifted flour into three pints of milk, strain 
 through a sieve; add the yolks of eight eggs, 
 beaten very light, and, just as it goes into the 
 oven, the whites beaten stiff. Bake quickly. 
 
 French Omelette. —One quart of milk, one 
 pint of bread-crumbs, five eggs, one tablespoonful 
 of flour, one onion chopped fine, chopped parsley, 
 season with pepper and salt. Have butter melted 
 in a spider; when the omelette is brown, turn it 
 over. Double when served. 
 
 Omelette with Ham. —Make a plain omelette, 
 and just before turning one half over the other, 
 sprinkle over it some finely-chopped ham. Gar¬ 
 nish with small slices of ham. Jelly or marmalade 
 may be added in the same manner. 
 
 To Poach Eggs. —Have the water well salted, 
 and not let it boil hard. Break the eggs separately 
 into a saucer, and slip gently into the water; when 
 nicely done, remove with a skimmer, trim neatly, 
 and lay each egg upon a small thin square of but¬ 
 tered toast, then sprinkle with salt and pepper. 
 Some persons prefer them poached, rather than 
 fried, with ham ; in which case substitute the ham 
 for toast. 
 
 Stuffed Eggs. —Boil the eggs hard, remove the 
 shells, and then cut in two, either way as preferred. 
 Remove the yolks, and mix with them pepper, salt, 
 and a little dry mustard—some like $old chicken. 
 
22 
 
 BREAD , BISCUITS, ETC. 
 
 ham, or tongue chopped very fine—and then stuff 
 the cavities, smooth them, and put the halves 
 together again. For picnics they can simply be 
 wrapped in tissue paper to keep them together. 
 If for home use, they can be egged, and bread- 
 crumbed. and browned in boiling lard ; drain and 
 garnish with parsley. 
 
 Tomato Omelet. —One quart of tomatoes, chop¬ 
 ped finely (after the skin is removed), and put into 
 a saucepan with two finely-chopped onions, a little 
 butter, salt and pepper, one cracker pounded fine¬ 
 ly, cover tight, and let it simmer about an hour ; 
 beat five eggs to a froth ; have your griddle hot; 
 grease it well; stir your eggs into the tomato, beat 
 together, and pour into the griddle ; brown on one 
 side, fold, and brown on the other. To be served 
 hot. 
 
 Bread Omelet. —One cup of bread-crumbs wet 
 with a little milk, salt and pepper; let stand un¬ 
 til soft; beat eight eggs light, heat the skillet, add¬ 
 ing a large lump of butter, mix the bread and 
 eggs, pour into the’ skillet, and after eggs harden 
 divide in the middle. 
 
 BREAD, BISCUITS, ETC. 
 
 Yeast.— Take two good-sized potatoes, grate 
 them raw. Add one-half teacup of white sugar, 
 one teaspoon of salt, a little ginger. Pour over 
 the mixture one-half pint of boiling water, in 
 which one tablespoonful of hops has been boiled. 
 Save half a cup each time to start anew. 
 
 Yeast. —To one cup of grated raw potato add 
 half cup salt and half cup sugar ; pour over all one 
 quart boiling water, stirring well; it will thicken 
 like starch; when nearly cold, add one cup of 
 good yeast. In about twelve hours it should be 
 light; put in jug or bottle, and cork tightly. 
 
 Yeast.—A double handful of hops, one-half 
 dozen large potatoes; boil together in one-half 
 gallon of water till done ; strain and mash on to 
 one-half cupful of ginger, small cup of flour, and 
 one cup of brown sugar, and half cup of salt. 
 Let stand until cool, then add one cupful of good 
 yeast. Next day cork up tight in a jug. 
 
 Yeast and Bread.— Take ten large potatoes, 
 pare and put them in a kettle with three quarts of 
 water; put a pint of hops in a thin muslin bag in 
 the same kettle wit' , potatoes ; boil until potatoes 
 are soft, then pour the water from this kettle boil¬ 
 ing hot over a pint of flour in a crock. Squeeze 
 all the strength from the hops ; mash the potatoes, 
 add a quart of co.d water to them, and put through 
 a colander into the crock, and add one-half tea¬ 
 cup of salt, a cup of sugar, one tablespoon of gin¬ 
 ger. Let this stand for two days until it stops 
 fermenting and settles ; then put into a jug, cork 
 tight, and keep in a cool place. 
 
 For the Bread.— Pare and boil six' good-sized 
 potatoes, drain off the water, mash fine, and pour 
 over them about three pints of cold water and run 
 through a colander. Add flour until this is a thin 
 batter, then put in a coffeecup of yeast from the 
 jug. Let stand until it rises, then stir into flour as 
 
 much as you can with a spoon, and let rise again. 
 Work in enough more flour to make as stiff aa 
 bread, and let rise the third time. When light, 
 this time work out into loaves, and let rise. All 
 the flour must be sifted. 
 
 To Freshen Stale Bread. —Pump on or pour 
 water over the loaf until moistened through, put 
 in a pan, set in the oven and bake until the moist¬ 
 ure is all absorbed. 
 
 Milk Sponge Bread.— Put a pint of boiling 
 water in a pitcher, with a teaspoonful of sugar; 
 one-quarter teaspoonful salt, and the same of soda; 
 let it stand till you can bear your finger in it; then 
 add flour to make a thick batter ; beat it hard for 
 two minutes. Now place the pitcher in a kettle of 
 hot water—not hot enough to scald the mixture ; 
 keep the water at the same temperature till the 
 emptyings are light. If set early in the morning 
 they will be ready, if watched carefully, at eleven 
 o’clock to make a sponge, the same as for other 
 bread, with a quart of very warm milk. Let this 
 sponge get very light; then make into loaves, and 
 set to rise again, taking care they do not get too 
 light this time before putting in the oven, or the 
 bread will be dry and tasteless. 
 
 Salt-Rising Bread. —Take newly-ground mid¬ 
 dlings ; put six heaping teaspoonfuls of it in a 
 coffee cup; add one teaspoon of sugar, one salt- 
 spoon of salt, one-half saltspoon of soda; mix 
 thoroughly; pour boiling water in the mixture, 
 stirring it well together until it will nearly fill the 
 cup ; remove the spoon ; cover the cup of dough ; 
 set it where it will keep warm, not scald; set it 
 Friday morning, and it will be light for Saturday’s 
 baking ; if in a hurry, set in a dish of warm water. 
 Now put in bread-pan flour enough for bread; add 
 salt; take one quart of boiling water for three 
 loaves, and turn into the middle of your flour, 
 stirring in slowly; put enough cold water (or 
 milk) to cool sufficiently to bear your finger in it; 
 then add middlings—stir in well; cover with some 
 of the flour, and set in a warm place. When light 
 enough, mix soft into loaves; grease bread-pans ; 
 also top of the loaves, which makes tender upper 
 crust; cut gashes quite deep across the loaves, and 
 it will rise evenly ; set near the stove, and when 
 light enough, bake three-quarters of an hour. 
 
 Salt-Rising Bread. —In the morning take a 
 quart dish and scald it out; then put in a pint of 
 warm water; put in a teaspoonful of salt; stir 
 flour enough in to make a thick batter; set the 
 dish in a kettle of warm water, and where it will 
 keep of the same temperature—just warm enough 
 to bear your hand in. If the flour is good it will 
 be at the top of the dish in two hours ; then take 
 flour enough in a pan to make three loaves of 
 bread; make a hole in the middle; put in the 
 yeast, and the same dish full of warm water; stir 
 it up thick with a spoon, and cover it with some 
 of the flour, and set it to rise. When light, mold 
 it into loaves, and set it in a warm place to rise 
 again. When light enough, bake three-quarters 
 of an hour. 
 
 Baking-Powder Biscuit.— One important point 
 is in having a hot oven; another is, have flour 
 sifted, and roll dough as soft as you can handle : 
 then more baking powder is needed. For each 
 teacup of flour take a teaspoon of powder; butter. 
 
BREAD , BISCUITS, ETC. 
 
 23 
 
 the size of a small hen’s eggs, is sufficient for a 
 quart of flour. After rubbing butter and powder 
 into the amount of flour needed, turn in cold 
 water (milk will do), stirring all the time, till 
 the right consistency is reached ; salt; then roll 
 lightly, and bake at once. They will prove flakey, 
 feathery, delicious and more nutricious than bis¬ 
 cuit raised with yeast. 
 
 Soda Biscuits.— Three pints of flour, a table¬ 
 spoon of butter and a tablespoon of lard, a tea¬ 
 spoon of salt and a teaspoon even full of cream of 
 tartar, one teaspoon of soda ; sift the cream tartar 
 with the flour dry; rub the butter and lard very 
 thoroughly through it ; dissolve the soda in a pint 
 of milk and mix all together. Roll out, adding as 
 little flour as possible ; cut with a buiscuit-cutter, 
 and bake twenty minutes in a quick oven. 
 
 Tkemont House Rolls. —Take two quarts of 
 flour, add one teaspoonful of salt; make a hole in 
 the middle and put into it one tablespoonful of 
 sugar, butter about the size of an egg, one pint of 
 boiled milk, and one teacupful of yeast. Do not 
 stir, but put them together at night, and set in a 
 cool place until morning. Then mix all together 
 and knead fifteen minutes. Set in a cool place 
 again for six hours, and roll out about one-half an 
 inch thick and cut with a biscuit cutter. Moisten 
 one edge with butter, and fold together like rolls. 
 Lay in the pan so that they will not touch, set for 
 half an hour in a warm place to rise, and bake in 
 a quick oven. 
 
 Light Biscuit. —Take about as much dough, 
 after it is light, as would make a good-sized loaf 
 of bread; put it in a pie-pan ; mix in a small 
 cup of lard and butter (more lard than butter), one 
 tablespoon of fine sugar ; do not put in any more 
 flour; never mind if sticky ; then let rise very light, 
 keeping in warm place ; roll out about one-half 
 inch thick without moulding. Bake in rather quick 
 oven. Will bake in fifteen or twenty minutes. 
 
 Light Biscuit. —In kneading bread set aside a 
 small loaf for biscuits. Into this work a heaping 
 tablespoonful of lard and butter mixed, and a tea¬ 
 spoon of sugar. The more it is worked the whiter 
 it will be. As it rises, mold it down twice before 
 making into biscuit. Roll out and cut with a bis¬ 
 cuit-cutter. The dough should be quite soft. 
 
 French Rolls. —One pint of milk come to a 
 boil, one-half cup of butter, one cup of sugar, one 
 cup of yeast, stirred into a sponge; when light 
 knead up stiff, add one cup of milk, put in just 
 when light, roll out, cut with a round cutter, but¬ 
 ter one-half side, and lay the other over. Bake 
 fifteen minutes. 
 
 Rolls. —Take one quart of flour and mix quite 
 soft with warm milk and one-half cup of yeast; 
 mix in the morning and set to rise until noon ; 
 then break into it two eggs, three tablespoonfuls 
 of sugar, one tablespoonful of butter, and tea¬ 
 spoonful of salt; mix up well together with hands, 
 and set to rise again until about an hour before 
 tea. Then knead a little, and cutting off a piece 
 about the size of a common biscuit, roll out to 
 about the size of a saucer, spread thinly with but¬ 
 ter and turn over. After they are molded let them 
 .stand until light enough, and bake in a very quick 
 oven. 
 
 English Rolls. —Two pounds of flour, two 
 ounces of butter, three tablespoonfuls of yeast, 
 one pint of warm milk; mix well together, and set 
 in a warm place to rise; knead, and make into 
 rolls. Bake twenty minutes. 
 
 How to Make Rolls. —When mashing potatoes 
 for dinner, put a tablespoonful of it into one pint 
 of the water they were boiled in, and set aside till 
 bed-time ; then strain it through a colander, add 
 one pint of milk, one large spoonful nice lard, 
 one large spoonful white sugar, one teaspoonful 
 salt, one penny-worth of yeast, and flour to make 
 a stiff batter. Leave it in a moderately-warm 
 place. In the morning add flour enough to make 
 a soft dough, working it well. Let it rise again, 
 roll out half an inch thick, cut into round cakes, 
 fold together, drawing a buttered knife through 
 as you fold them. Let them rise again for half 
 an hour, or till light; bake in a quick oven from 
 fifteen to twenty minutes. In cold weather the 
 milk should be luke-warm; in hot weather the 
 milk should be scalded and cooled. The potatoes 
 must be pared before boiling, and the kettle in 
 which they are boiled must>be perfectly clean. 
 
 Rusks.— In one large coffeecup of warm milk 
 dissolve one cake of compressed yeast, then add 
 three eggs and one cup of sugar, and beat all 
 together; use only flour enough to roll out, to 
 which add two ounces of butter; let it raise. 
 When very light, knead, mold into shape, and set 
 in a warm place. When light, bake in a hot oven ; 
 when done, cover the top with sugar dissolved in 
 milk. 
 
 Sweet Rusk. —One pint of warm milk—new is 
 best—one-half cup of butter, one cup of sugar, 
 two eggs, one teaspoonful of salt, two tablespoon¬ 
 fuls of yeast; make a sponge with the milk, yeast, 
 and enough flour to make a thin batter, and let 
 rise over night. In the morning add the sugar, 
 butter, eggs, and salt, well beaten up together, 
 with enough flour to make a soft dough. Let it 
 rise again, then make out into round balls, and 
 rise a third time. Bake in a moderate oven. 
 
 French Rolls. —Into one pound of flour rub 
 two ounces of butter and the whites of three eggs, 
 well beaten : add a tablespoonful of good yeast, a 
 little salt, and milk enough to make a stiff dough ; 
 cover and set it in a warm place till light, which 
 will be an hour or more, according to the strength 
 of the yeast; cut into rolls, dip the edges into 
 melted butter to keep them from sticking to¬ 
 gether, and bake in a quick oven. 
 
 Cinnamon Rolls. —Take a piece of pie-crust; 
 roll it out; cut it in narrow strips ; sprinkle cin¬ 
 namon over it; roll it up tight; put it in a clean 
 tin pan, which has been well oiled with butter; 
 brown nicely, and bake; then serve on the table. 
 
 Breakfast Rolls.—Two quarts flour, one table¬ 
 spoonful sugar, one tablespoonful butter, one-lialf 
 cup of yeast, one pint scalded milk, or water, if 
 milk is scarce, and a little salt; set to rise until 
 light; then knead until hard and set to rise, and 
 when wanted, make in rolls ; place a piece of but¬ 
 ter between the folds, and bake in a slow oven. 
 
 Potato Rolls.— Boil four good sized potatoes, 
 with their skins on; squeeze them in a towel, to 
 make them dry and mealy, then remove the skin, 
 
24 
 
 BREAD , BISCUITS , 
 
 ETC. 
 
 and mash them perfectly smooth, with a spoonful 
 of butter and a little salt; add the yolks of three 
 eggs, well beaten, and stir into the potatoes, then 
 add one pint and a half of milk, and a large spoon¬ 
 ful of yeast; beat in flour enough to make a stiff 
 dough ; set it to rise, and when risen make it into 
 cakes the size of an egg; let them rise again, and 
 bake a light brown. 
 
 Vienna Rolls. —One quart of milk, one-half 
 teaspoonful salt, three teaspoonfuls baking pow¬ 
 der, one tablespoon lard, one pint of milk. Mix 
 into a dough easily to be handled without sticking 
 to the hands ; turn on the board and roll out to 
 the thickness of half an inch, cut it out with a 
 large cake cutter, spread very lightly with butter, 
 fold one half over the other and lay them in a 
 greased pan without touching. Wash them over 
 With a little milk, and bake in a hot oven. 
 
 English Tea Cake.— Take a light bread dough, 
 enough for a small loaf, mix with it one table¬ 
 spoonful of lard, one of sugar, one large spoonful 
 of currants; let rise again until very light, then 
 bake ; cut into round slices and toast them; but¬ 
 ter while hot. 
 
 Brown Loaf. —One coffeecup of molasses, one 
 teaspoonful of soda dissolved in one-half teacup¬ 
 ful of boiling water, stir into the molasses until it 
 foams, then mix into it graham flour and corn 
 meal (in the proportion of three to one) enough to 
 make a thick batter, and then add one tablespoon¬ 
 ful of lard. Pour into a mould and steam four 
 hours. To be eaten hot. Very nice as a pudding 
 with sauce. 
 
 Steamed Graham Bread. —Two cups of graham 
 flour, one egg, one tablespoonful melted butter, 
 three-quarters cf a cup of milk, one-half cup of 
 molasses, two teaspoonfuls of baking-powder. 
 Steam one and a half hours. 
 
 Mrs. M. Brown Bread.— Scald one pint of 
 brown flour, make it thick as stiff mush ; then put 
 in half a cup of yeast, and let this sponge stand 
 over night; in the morning mix it up with white 
 flour, and sweeten to taste. This quantity makes 
 two small loaves. It requires longer to bake than 
 white bread. 
 
 Graham Muffins. —One quart of graham flour 
 two teaspoonfuls of baking-powder, a piece of 
 butter the size of a walnut, one egg, one table¬ 
 spoonful of sugar, one-half teaspoonful of salt, 
 milk enough to make a batter as thick as for 
 griddle-cakes. 
 
 Graham Breakfast Rolls.—Two pounds of 
 potatoes, boiled and pressed through a colander, 
 one pint of water, one-half a cup of sugar, one- 
 half a teaspoonful of salt, one-half a cup of yeast: 
 mix into a stiff dough, with graham flour, and 
 let rise over night. In the morning mold into 
 small cakes, and when light bake. 
 
 Graham Biscuit. —One pint of sweet milk, one- 
 half cup of butter, one-half cup of sugar, two 
 eggs, flour enough to make stiff, and a spoonful 
 baking powder; drop on buttered tins. 
 
 Boston Brown Bread.— One quart of rye meal 
 (not flour), two quarts of com meal, two-thirds of 
 a cup of molasses, into which beat a teaspoonful 
 
 of soda, add a teaspoonful of salt, and mix quit© 
 soft with boiling water, and bake. 
 
 Graham Puffs. —One egg, one pint sweet milk, 
 one pint graham flour, and a pinch of salt; beat 
 the egg thoroughly; add the milk, then the flour 
 gradually ; beat the whole mixture briskly with an* 
 egg-beater; pour into cast-iron gem pans, well 
 greased and piping hot; bake in very hot oven; 
 this mixture is just sufficient for twelve gems. 
 
 Graham Muffins. —Two cups of graham flour, 
 one cup of milk, one-third of a cup of sugar, one 
 egg, butter the size of an egg, two teaspoonfuls of 
 baking-powder; bake in rings twenty or thirty 
 minutes in a hot oven. 
 
 Graham Crackers. —Seven cups graham, one- 
 cup thick sweet cream (or butter), one pint sweet 
 milk, two teaspoonfuls baking powder; rub the 
 baking-powder into the flour ; add the cream with, 
 a little salt, then the milk ; mix well, and roil as 
 thin as soda crackers; cut in any shape; bake- 
 quickly; then leave about the stove for a few hours 
 to dry thoroughly. 
 
 Graham Biscuits. —Take one quart water or 
 milk, butter the size of an egg, three tablespoon¬ 
 fuls sugar, two of baker’s yeast, and a pinch of 
 salt; take enough white flour to use up the water, 
 making it the consistency of batter cakes; add the 
 rest of the ingredients, and as much graham flour 
 as can be stirred in with a spoon ; set it away till 
 morning; in the morning grease pan, flour hands; 
 take a lump dough the size of a large egg; roll- 
 lightly between the palms; let them rise -twenty 
 minutes, and bake in a tolerably hot oven. 
 
 German Puffs.—Two cups of sweet milk, two- 
 cups of flour, three eggs and a little salt. 
 
 Graham Gems. —One quart of graham flour, 
 three teaspoonfuls of baking-powder, two eggs- 
 beaten light, butter the size of an egg, (melted), 
 one tablespoonful brown sugar, a little salt, and 
 milk enough to make a batter. 
 
 Brown Bread. —One cup of corn meal, one cup- 
 of graham flour, one cup of sour milk, one cup of 
 warm water, one-half cup of molasses, one tea¬ 
 spoonful of soda, a little salt; steam two hours. 
 Serve at table hot. 
 
 Boston Brown Bread.— Take three teacups of 
 corn meal, stir into it two cups of boiling sweet 
 milk ; when cold, add one teacup of molasses, one- 
 cup of wheat flour, and one cup of sour milk: 
 into the sour milk stir well one teaspoonful of 
 soda; add one-half teaspoonful of salt; steam 
 three hours. 
 
 Corn Bread.— Three cups of corn meal, one and 
 one-lialf cups of flour, one and one-half cups of 
 sweet milk, five eggs, four teaspoonfuls of bak¬ 
 ing-powder, a little sugar. 
 
 Corn Bread. —One cup of corn meal, two cups 
 of flour, one-half cup of sugar, three-fourths of a 
 cup of melted butter, one cup of milk, three eggs, 
 three teaspoonfuls of baking-powder. 
 
 Boiled Indian Bread. —Two cups meal, one 
 quart sour milk, one cup flour, two-thirds of a cup 
 sirup, one teaspoonful soda, one egg; put in pud¬ 
 ding bag, set in boiling water, and boil three- 
 hours. 
 
BREAD, BISCUITS, ETC. 
 
 2 5 
 
 Corn Cake (Delicious).—O ne quart of com 
 meal, one quart of milk, two eggs, half a cup of 
 sugar, or three tablespoonfuls of molasses, tea¬ 
 spoon of salt, three teaspoonfuls baking-powder. 
 
 Corn Bread without Eggs. —Two cups of corn 
 meal, one cup of flour, two cups of milk, two 
 tablespoonfuls of melted butter, two tablespoon¬ 
 fuls of sugar, two teaspoonfuls of baking-powder. 
 
 Corn Meal Muffins. —Three pints of corn 
 meal, one pint of flour, two eggs, five tablespoon¬ 
 fuls of baking-powder. 
 
 Corn Meal Muffins. —One and one-half cups 
 of corn meal, the same of flour, two teaspoons of 
 baking powder, one-half cup of sugar, one-half 
 teaspoon of salt, small tablespoon of melted but¬ 
 ter, two eggs, milk enough to make a stiff batter. 
 
 Corn Bread.—Two cups sour milk, three-quar¬ 
 ters of a cup molasses, two cups of corn meal, one 
 and one-half cups of white flour, small tablespoon 
 of soda, dissolved in sour milk ; salt; steam three 
 hours ; to be eaten hot. Slice and steam when 
 you wish to warm it up. 
 
 Corn Griddle Cakes.— One dozen ears of corn 
 grated, two eggs, one cup sweet milk, salt, pep¬ 
 per, flour enough to make batter ; then bake on 
 buttered griddle. 
 
 Steamed Corn Bread. —Scald two cups of corn 
 meal with boiling water, then add one cup of cold 
 meal and one cup of flour, two cups of milk, one 
 cup of molasses and three teaspoonfuls of baking- 
 powder. Steam three hours. 
 
 Miss Plater’s Corn Mush.— Put a quart of 
 water on to boil. Stir a pint of cold milk with one 
 pint of corn meal and one tablespoonful of salt. 
 When the water boils, pour in the mixture grad¬ 
 ually, stirring well; boil half an hour, stirring 
 often. 
 
 Drop Biscuits.— One quart of flour, three tea¬ 
 spoonfuls of baking-powder, teaspoonful of salt, 
 butter the size of an egg rubbed into the flour, one 
 pint of milk ; drop from a spoon in buttered pan ; 
 bake in a quick oven. 
 
 Soda Biscuit.— One quart of flour, two tea¬ 
 spoonfuls of cream tartar, one of soda, a piece of 
 butter the size of an egg, one and a half cups of 
 sweet milk ; mix very thoroughly the flour, cream 
 tartar, butter, salt; then add the milk and soda. 
 Roll out and bake in a quick oven ten minutes. 
 
 Newport Breakfast Cakes.— Six eggs, six 
 spoonfuls of sugar, three pints of milk, one-half 
 cup of butter, six teaspoonfuls of cream tartar, 
 three teaspoonfuls of soda; stir stiff; makes six 
 loaves. 
 
 Crumpets. —Take one quart of dough from the 
 bread at an early hour in the morning; break 
 three eggs, separating yolks and whites, both to 
 be whipped to a light froth; mix them into the 
 dough and gradually add milk-warm water, until 
 it is a batter the consistency of buckwheat cakes ; 
 beat it well and let it rise till breakfast time. 
 Have the griddle hot and nicely greased ; pour on 
 the batter in small round cakes, and bake a light 
 brown. 
 
 Wheat Muffins.—O ne quart of flour, five tea¬ 
 spoonfuls of bakiug-powder, two tablespoonfuls 
 of butter, five eggs, milk enough to make a thick 
 batter. 
 
 White Muffins.—O ne teacup of milk, three 
 cups of flour, two eggs, one-half cup of sugar, 
 piece of butter the size of an egg, baking-powder. 
 
 Popovers. —One cup rich milk, one egg, one 
 cup flour, a little salt; beat together thoroughly, 
 first the milk and flour, then egg and salt; fill but¬ 
 tered cups half full; bake in a hot oven. 
 
 Cream Puffs. —Boil one pint of water, rub to¬ 
 gether one-half pound of butter with three-fourths 
 of a pound of sifted flour; stir into the water 
 while boiling. When it thickens like starch re¬ 
 move from the fire. W r hen cool stir into it tea 
 well-beaten eggs and one small teaspoon of soda. 
 Drop the mixture on to the buttered tins with a 
 large spoon. Bake until a light brown, in a quick 
 oven. W r hen done, open on side and fill with 
 mock cream, made as follows: One cup of fine 
 sugar, four eggs, one cup of flour, one quart of 
 milk ; beat eggs to a froth ; stir in the sugar, then 
 flour; stir them into the milk while boiling; stir 
 till it thickens ; then remove from the fire and 
 flavor with lemon or vanilla. It should not be 
 put into the puffs until cold. 
 
 Puffets. —One quart flour, one pint milk, two 
 eggs, beaten light, butter size of an egg, three 
 tablespoonfuls sugar, three teaspoonfuls baking- 
 powder ; bake quick. 
 
 Rosettes. —To three eggs, the yolks beaten very 
 light, add one quart of milk, a piece of butter the 
 size of an egg cut in little pieces into the milk and 
 eggs, three coffeecups of flour, a little salt, three 
 teaspoonfuls of baking-powder, and lastly the 
 whites of the eggs beaten very light and stirred 
 quickly into the mixture. Bake in a quick oven. 
 
 Sally Lunn. —One quart of flour, a piece of 
 butter the size of an egg, three tablespoonfuls of 
 sugar, two eggs, two teacups of milk, two tea¬ 
 spoonfuls of cream tartar, one of soda, and a little 
 salt. Scatter the cream of tartar the sugar and 
 the salt into the flour; add the eggs—the butter 
 melted—and one cup of milk; dissolve the soda in 
 the remaining cup, and stir all together steadily a 
 few moments. Bake in two round pans. 
 
 Strawberry Short-Cake. —Make a good bis¬ 
 cuit crust and roll out about one-quarter of an 
 inch thick, and cut into two cakes the same size 
 and shape; spread one over lightly with melted 
 butter, and lay the other over it, and bake in a hot 
 oven. W T hen done, they will fall apart. Butter 
 them well, as usual. Mix the berries with plenty 
 of sugar, and set in a warm place until needed. 
 Spread the berries in alternate layers, having ber¬ 
 ries on the top, and over all spread whipped cream 
 or charlotte russe. The juice that has run from 
 the fruit can be sent to the table in a tureen and 
 served as cut. 
 
 Lemon Shortcake.— Make a nice rich short¬ 
 cake, split and butter ; then take the rind the .juice 
 and pulp of two lemons, one cup of sugar and one 
 cup of cream ; mix thoroughly and spread. 
 
 Yeast Waffles. —Take three pints of milk, on 
 tablespoonful of butter, put them into a pan a- 
 
26 
 
 BREAD, BISCUITS, ETC. 
 
 the stove until the butter melts, add five eggs, well 
 beaten, one tablespoonful of salt, one and one- 
 lialf tablespoonfuls of yeast, and about three pints 
 of flour. Make up and let them rise three or four 
 hours before baking. 
 
 Waffles.— Four eggs beaten separately, one 
 quart of milk, a piece of butter the size of an egg, 
 melted ; three teaspoonfuls of baking-powder, a 
 little salt, enough flour to make a rather thick 
 batter. 
 
 Cream Waffles.— One pint of rich sour cream ; 
 stir into it one teaspoon of saleratus, then add 
 flour to make rather a stiff batter. To be split 
 and buttered. 
 
 Waffles.— Sift together one quart of flour, one- 
 half teaspoonful of salt, one teaspoonful of sugar, 
 .and three teaspoonfuls of baking-powder; then 
 add two eggs, well beaten, and one and a half 
 pints of milk. When done, sift sugar over them, 
 and serve hot. 
 
 Lemon Turnovers.— Four dessert spoonfuls of 
 flour, one of powdered sugar, the rind of one 
 lemon, two ounces of melted butter, two eggs and 
 a little milk. Mix flour, sugar and lemon with the 
 milk to the consistency of batter; add the butter 
 and eggs well beaten. Fry and turn over. 
 
 Varieties. —Two eggs beat light, teaspoon of 
 salt, the egg thickened with flour to roll out thin 
 as a wafer ; cut in strips one inch wide and four 
 inches long, wind it round your finger, and fry 
 them as you do doughnuts. 
 
 Drop Biscuit.— Rub into one quart of flour one- 
 half teacup of butter, one small teaspoonful of 
 salt, two tablespoonfuls of baking-powder, enough 
 sweet milk to mix with a spoon. Drop on but¬ 
 tered pans. 
 
 Milk Toast.— Place the milk to heat, mix a tea¬ 
 spoonful of flour smoothly with a little milk, stir 
 it in, and let it come just to a boil, with a piece of 
 butter the size of an egg to a quart of milk, and 
 some salt. Place your toast on a deep dish and 
 pour your gravy over it. 
 
 Mock Cream Toast.— Melt in one quart of 
 morning’s milk about two ounces of butter, a 
 large teaspoonful of flour, freed from lumps, and 
 the yolks of three eggs, beaten light. Beat these 
 ingredients together for several minutes, strain 
 the cream through a fine hair sieve, and when 
 wanted beat it constantly with a brisk, movement. 
 
 Oatmeal Porridge. —Allow one cupful of oat¬ 
 meal to one quart of boiling water, and one tea¬ 
 spoonful of salt. Sift the meal in the boiling 
 water with one hand, stirring with the other. Boil 
 from half to three-quarters of an hour. 
 
 Oat Meal Gems.— Take one cup of oat meal 
 and soak it over night in one cup of water; in the 
 morning add one cup of sour milk, one teaspoon 
 of saleratus, one cup of flour, a little salt; they are 
 baked in irons as other gems and muffins ; if on 
 first trial you find them moist and sticky, add a 
 little more flour, as some flour thickens more than 
 other. Or use sweet milk and baking-powder. 
 
 Oat Meal Gruel.— Take two ounces of oat 
 meal and one and one-half pints of water; rub 
 
 the meal in a basin with the back of a spoon, in a 
 small quantity of water, pouring off the fluid after 
 the coarser particles are settled, but while the 
 milkiness continues, repeat the operation until the 
 milkiness disappears ; next put the washings into 
 a pan, stir until they boil, and a soft, thick muci¬ 
 lage is formed ; sweeten to taste. 
 
 Savoy Biscuits.— Take twelve eggs, their weight 
 in powdered sugar, and half their weight in fine 
 flour ; beat up the yolks with the sugar, adding a 
 little grated lemon peel and orange-flower water; 
 whip the whites separately into a stiff froth, mix 
 with the other, then stir in the flour and beat the 
 whole together ; butter a mold and put in your 
 mixture ; bake in a moderately-warm oven. These 
 biscuits are very light and delicate. 
 
 Dyspepsia Bread. —One pint bowl of Graham 
 flour, dissolve one-half teaspoonful of soda in two- 
 thirds of a cup of home-made yeast, and add to 
 the mixture one teacup of molasses ; pour in suffi¬ 
 cient warm water to make it somewhat thinner 
 than flour bread. 
 
 Puffets. —One quart of flour, one-half teaspoon¬ 
 ful of salt, butter the size of an egg, two eggs, two 
 tablespoonfuls white sugar, one pint of milk, and 
 three teaspoonfuls of baking-powder. Rub but¬ 
 ter into the flour, beat the eggs separately, add¬ 
 ing the whites last. Bake in gem pans in a hot 
 oven. 
 
 Rice Muffins.— One pint of boiled rice, one 
 pint of milk, five eggs, one-half cup of butter and 
 lard mixed, one pint of sponge, and a little salt. 
 Beat the rice, butter, and yolks of the eggs to¬ 
 gether, then add sponge and milk, flour enough to 
 make a stiff batter. Let it rise very light, beat the 
 whites of the eggs, and stir in just before putting 
 them into the oven. 
 
 Rice Bread.— Take a plate of boiled rice warm 
 enough to melt a lump of butter the size of a wal¬ 
 nut, beat two eggs separately, mix with them one 
 and one-half cups of flour, and milk enough to 
 make a thick batter. Grease the pans and bake 
 like bread or muffins. 
 
 Rice Croquettes. —Take cold boiled rice, add 
 three eggs with sugar and lemon peel to your 
 taste; make into oval balls; rub with bread 
 crumbs, dip in egg; fry in butter; when done, 
 sprinkle sugar over them. 
 
 Apple Pancakes (very nice).— Three pints of 
 milk, eight eggs, and flour enough to make a thick 
 batter, teaspoon of salt; add six or eight apples 
 chopped fine, and fry in lard. 
 
 Spanish Puffs.— Put into a saucepan a teacup¬ 
 ful of water, a tablespoonful of powdered sugar, 
 half a teaspoonful of salt, and two ounces of but¬ 
 ter ; while it is boiling add sufficient flour for it to 
 leave the sauce-pan ; stir in one by one the yolks 
 of four eggs; drop a teaspoonful at a time into 
 boiling lard; fry them a light brown. Eat with 
 maple sirup. 
 
 Corn-Starch Puffs.— Four eggs beaten sepa¬ 
 rately ; one cup of sugar; one cup of corn-starch; 
 one-half cup of butter; one teaspoonful of lemon 
 in the butter and sugar; two teaspoonfuls of bak¬ 
 ing-powder mixed in the corn-starch. 
 
PUDDINGS. 
 
 27 
 
 Breakfast Puffs. —One pint of milk, one pint 
 •of flour, two eggs, a lump of butter the size of an 
 •egg, and a pinch of salt; put the flour after sifting 
 in a pan, and the butter in the middle of the flour, 
 break in the eggs, and work the butter and eggs 
 thoroughly into the flour, then gradually add the 
 milk until you have a smooth batter. Bake them 
 in French roll pans. They take but a few minutes 
 to bake* 
 
 Flannel Cakes.— Three eggs, one quart of 
 sweet milk, about one quart of flour, a small tea¬ 
 spoonful of salt, two tablespoonfuls of Craig’s 
 baking-powder; beat the yolks, and half of the 
 milk, salt and flour together ; then the remainder 
 of the milk; and last, the whites of the eggs, well 
 beaten. A teacup of boiled rice is an improve¬ 
 ment. 
 
 Oysters Fritters. —One and one-half pints of 
 .sweet milk, one and one-fourth pounds of flour, 
 four eggs—the yolks must be beaten very thick— 
 to which add milk and flour ; stir the whole well 
 together, then beat whites to a stiff froth and stir 
 them gradually into the batter ; take a spoonful of 
 the mixture, drop an oyster into it, and fry in hot 
 lard; let them be a light brown on both sides. 
 
 Fritters. —One cup of milk, one cup of flour, 
 and three eggs. 
 
 Apple Fritters. —Three eggs, one cup of flour, 
 one of milk; bake on a griddle, a little thicker 
 than flour cakes. Pare the apples, cut in thick 
 slices, and bake in the oven ; while hot, lay a piece 
 of apple on each fritter; sprinkle a little sugar 
 over the top of each apple ; serve. 
 
 Apple Fritters. —Four eggs, to one quart of 
 .sweet milk, one teaspoon of soda, two teaspoon¬ 
 fuls of cream-tartar, flour; pare and cut apple in 
 thin slices, and mix into the batter. 
 
 Cream Fritters.— One and one-half pints of 
 flour, yolks of four eggs, two teaspoonfuls of bak¬ 
 ing-powder, shortening of lard and butter to¬ 
 gether the size of a hickory-nut, milk enough to 
 make a thick batter; drop in hot lard, and fry. 
 Eat with butter and sugar, or dip pieces of apple 
 into the batter before frying. 
 
 Fritters. —Two eggs, one cup of milk, a little 
 salt, and flour enough to make a stiff batter; drop 
 into boiling lard, and eat hot with sirup or sweet¬ 
 ened cream. 
 
 PUDDINGS. 
 
 In boiling pudding, have plenty of water in the 
 .pot boiling when the pudding is put in, and do 
 mot let it stop; add more as it is needed. Turn 
 the pudding frequently. If a cloth is used, dip 
 the pudding (when done) into a pan of cold water, 
 so that it can be removed easily. 
 
 In using molds, grease well with butter, tie the 
 lid closely, and set in a pot with very little water, 
 and add more as needed. 
 
 Fruit sauces are nice for blanc-mange and corn¬ 
 starch puddings. 
 
 Fresh red cherries, stewed, sweetened and 
 passed through a sieve, and slightly thickened 
 with corn-starch, make a good sauce. 
 
 Pudding Sauce.— Rub well together until light, 
 four large tablespoonfuls of light brown sugar, 
 two ounces of butter; stir into a teacup of boiling 
 water, quickly and well, until it has dissolved ; on 
 no account omit stirring constantly till well dis¬ 
 solved, or it will lose its lightness. Add grated 
 nutmeg to taste. Serve hot. 
 
 Pudding Sauce. —One cup of sugar, yolk of one 
 egg well beaten with the sugar, four tablespoon¬ 
 fuls of boiling milk ; add the whites well beaten. 
 
 Pudding Sauce.— Rub to a cream two cups of 
 sugar with three-fourths of a cup of butter ; flavor 
 to taste ; float the dish in boiling water until well 
 heated ; pour one-half pint of boiling water on it 
 just before serving. 
 
 Lemon Sauce. —One-half cup of butter, one cup 
 of sugar, yolks of two eggs, one teaspoonful of 
 corn-starch. Beat the eggs and sugar until light; 
 add the grated rind and juice of one lemon. Stir 
 the whole into three gills of boiling water until it 
 thickens sufficiently for the table. 
 
 Lemon Sauce. —One large tablespoonful of but¬ 
 ter, one small tablespoonful of flour, one cup of 
 sugar, grated rind and juice of one lemon. 
 
 Strawberry Sauce. —Rub half a cup of butter 
 and one cup of sugar to a cream ; add the beaten 
 white of an egg, and one cup of strawberries thor¬ 
 oughly mashed. 
 
 Hard Sauce for Puddings.— One cup butter, 
 three cups sugar, beat very hard, flavoring with 
 lemon juice, smooth into shape with a knife dip¬ 
 ped into cold water. 
 
 English Plum Pudding.— Nine eggs beaten to 
 a froth ; add flour sufficient to make a thick bat¬ 
 ter free from lumps ; add one pint new milk and 
 beat well; add two pounds of raisins stoned, and 
 two pounds currants washed and dried, one pound 
 of citron sliced, one-quarter pound bitter almonds 
 divided, three-fourths of a pound brown sugar, 
 one nutmeg, one teaspoon of allspice, mace and 
 cinnamon, three-fourths or a pound beef suet, 
 chopped fine ; mix three days before cooking, and 
 beat well again; add more milk, if required. If 
 made into two puddings, boil four hours. 
 
 Plum Pudding. —One pound of raisins stoned, 
 one pound of currants washed and dried, one 
 pound of rich beef suet minced, one pound of 
 stale bread-crumbs, one pound of flour. Mix the 
 bread-crumbs, flour and suet together. Beat six 
 eggs well, and add to them a pint of sweet milk, a 
 teaspoonful of soda in the milk. Beat the eggs 
 and milk with the suet and flour for some time, 
 then stir in the currants and raisins, mixing well 
 as you proceed. Mix in also one-fourth of a 
 pound of candied orange and lemon peel, cut in 
 small pieces, one ounce of powdered cinnamon, 
 one-half ounce of powdered ginger, one grated 
 nutmeg, and a little salt; either bake or boil ac¬ 
 cording to taste. Bake nearly two hours. If 
 boiled, pour into a cloth, tie the cloth, allowing a 
 little room to swell, and boil for six hours. It is 
 better boiled. Serve with vanilla sauce. 
 
 English Plum Pudding. —One pound of cur¬ 
 rants and one pound of raisins dredged with flour, 
 one-half pound of beef suet and one pound of 
 
28 
 
 PUDDINGS. 
 
 bread-crumbs, one-fourth of a pound of citron, 
 eight eggs, one-half pint of milk, a large cup of 
 brown sugar, and one of molasses, mace and nut¬ 
 meg to your taste. It requires six or seven hours 
 to boil; turn it several times. Beat the whites of 
 six eggs, and put in the last thing. Use currants 
 if you like them. 
 
 Imitation Plum Pudding. —Soak some dried 
 apples all night; in the morning chop very fine, 
 put a teacupful of them into a pint of molasses, 
 and keep slightly warm for an hour or two ; after 
 that add one cup of chopped suet, one of water, 
 one of chopped raisins, a pinch of salt, a teaspoon¬ 
 ful of cinnamon, three pints of flour, and two tea¬ 
 spoonfuls of baking-powder. Put the flour in 
 last, and stir all together thoroughly. Boil two 
 hours and a half in a bowl or tin pudding-mold. 
 This may be eaten with lemon sauce, and is a good 
 imitation of a genuine plum pudding. 
 
 Baked Apple Pudding. —Six apples well stewed, 
 quarter of a pound of butter, half of it stirred into 
 the apple while hot, and sugar to your taste; 
 when cold, add six eggs, well beaten, to the apple. 
 Pound and sift six crackers, butter your dish, and 
 put in a layer of cracker and a layer of your pre¬ 
 pared apple, and thus until you have filled your 
 dish ; let the cracker be the upper layer, and put 
 the remainder of your butter in small bits upon it. 
 Bake half an hour. 
 
 Excellent Baked Apples. —Take ten or twelve 
 good-sized, juicy apples, pare and core. Butter a 
 baking-dish, and put in it the apples ; fill the cavi¬ 
 ties with sugar. Take a half teacup of butter and 
 tablespoonful of flour, rub together until smooth ; 
 to this put enough boiling water to make it thin 
 enough to cover each apple; grate over them nut¬ 
 meg ; bake in a slow oven one hour or more. Can 
 be eaten with meat or used as a dessert with cream. 
 
 Apple or Peach Pudding. —Pare and quarter 
 fine sour apples, and half fill a gallon crock with 
 them; take light bread dough, roll half an inch 
 thick, cut small places for the air to escape, and 
 spread over the apples, as you would an upper 
 crust for pie, cover and set on the back of the 
 stove, and let it cook slowly for a short time, then 
 move it forward, cooking in all about one-half 
 hour. Eat with sugar and cream. Peaches can 
 be used in the same manner. 
 
 Apple or Peach Dumplings.— Pare and core 
 fine juicy apples; then take light bread dough, 
 cut into round pieces half an inch thick, and fold 
 around each apple until well covered ; put them 
 into a steamer, let them rise, then set the steamer 
 over a pot of boiling water, and steam. Eat with 
 butter and sugar, or cream. Use peaches in the 
 same way. 
 
 Baked Apple Dumplings. —Cook apples almost 
 entirely whole, coring or not, as you may prefer ; 
 melt butter and sugar in a baking-pan, and, hav¬ 
 ing inclosed them in good paste, bake ; baste them 
 constantly. 
 
 Apple Batter Pudding. —Three eggs, one cof- 
 feecup of sour milk, one large tablespoonful of 
 butter, three large tablespoonfuls of sugar, one- 
 half teaspoonful of soda, and flour enough to 
 make a batter as stiff as cake. Add quartered 
 apples as desired . 1 
 
 Apple Coddle. —Pare and quarter tart apples, 
 and mix them gently with one lemon for every six 
 apples, and cook till a straw will pass through 
 them. Make a sirup of half a pound of white 
 sugar to each pound of apples ; put the apples- 
 and lemons (sliced) into the sirup, and boil gently 
 until the apples look clear; then take them up- 
 carefully, so as not to break them, and add an 
 ounce or more of gelatine to the sirup, and let it 
 boil up. Then lay a slice of lemon on each apple, 
 and strain the sirup over them. 
 
 Steamed Dumpling. —Pare and quarter ripe,, 
 tart apples ; place them in a deep dish, adding a- 
 little water ; make a crust as you would tea bis¬ 
 cuit, of sour cream or rich buttermilk, if you have 
 it, if not, any of the nice baking-powder recipes 
 will do ; roll about an inch thick ; place over the 
 apples, and steam one-half an hour. Serve with 
 sauce made of one-third butter to two-thirds 
 sugar, stirred to a cream. This dumpling may be 
 made of any kind of fruit, fresh or canned. 
 
 Apple Pudding. —Pare eight or nine juicy 
 apples and core them whole. Put them into a. 
 pudding-dish half filled with water, cover closely 
 and set into the oven until tender. Drain off the 
 water, fill each apple with jelly, and season with 
 any spice preferred. Let them stand until cool. 
 Scald one pint of milk, into which stir one-half 
 pound of macaroons pounded fine, a little salt, a 
 tablespoonful of corn starch, three tablespoonfuls 
 of sugar. Boil all together a minute or two, and 
 when cool beat in the whites of three eggs, beaten 
 to a stiff froth. Pour over the apples and bake- 
 twenty or thirty minutes. Eat with cream. 
 
 Almond Pudding. —Turn boiling water on to 
 three-fourths of a pound of sweet almonds ; 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 stiff 
 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. 
 
 Brown Betty.— Grease a pudding-dish, put into 
 this a layer of nice cooking apples (sliced), then a 
 layer of bread-crumbs, with sugar sprinkled over, 
 and small bits of butter. For three apples use ono 
 cup of bread-crumbs, one-half cup sugar, and a 
 piece of butter the size of an egg. Put a layer of 
 bread-crumbs on top ; bake. It is nice either with 
 or without cream. 
 
 Blackberry Pudding. —Butter and lard to¬ 
 gether the size of an egg, one cup of sugar, one 
 egg (beat sugar, butter, lard and egg together), 
 one cup of sweet milk, two teaspoonfuls of bak¬ 
 ing-powder ; stir thick with berries. 
 
 Batter Fruit Pudding. —Butter thickly a pud¬ 
 ding-dish that will hold a pint and one-half ; fill it 
 nearly full of good baking apples, cut up fine; 
 pour over them a batter made with four table¬ 
 spoonfuls of flour, three eggs, and one-half pint 
 of milk ; tie a buttered and floured cloth over the 
 dish, which ought to be quite full, and boil the- 
 
PUDDINGS. 
 
 29 
 
 pudding one and a quarter hour ; turn it out into 
 a hot dish, and strew sugar thickly over it. 
 
 Bread Pudding. —One coffeecup bread-crumbs, 
 -dried and rolled fine; one teacup of sugar, one 
 quart of milk, one teaspoonful ginger, a little salt, 
 three eggs (saving out the whites of two). When 
 baked, spread jelly over the top, then a frosting 
 made of the whites of the eggs, and one table¬ 
 spoonful of sugar. Return to the oven until 
 slightly browned. 
 
 Bread and Apple Pudding. —Butter a pudding- 
 dish ; place in it alternate layers of bread-crumbs 
 and thinly-sliced apples ; sprinkle sugar over each 
 layer of apples ; when the dish is filled, let the top 
 layer be of bread-crumbs, over which two or three 
 tablespoonfuls of melted butter should be poured. 
 Rake in a moderately hot oven, and place two or 
 three nails under the pudding-dish to keep from 
 burning in the bottom; let it bake from three- 
 quarters to a whole hour, according to the quality 
 of the cooking apples. 
 
 Cabinet Pudding.— The remains of any kind of 
 cake broken up, two cups ; half cup raisins ; half 
 can of peaches, four eggs, one and a half pint 
 milk. Butter a plain pudding mold and lay in 
 some of the broken cake, one-third of the raisins, 
 stoned, one-third of the peaches ; make two layers 
 of the remainder of the cake, raisins and peaches. 
 Cover with a very thin slice of bread, then pour 
 over the milk beaten with the eggs and sugar. Set 
 in a sauce-pan of boiling water to reach two-thirds 
 up the side of the mold, and steam three-quarters 
 of an hour. Turn out carefully on a dish, and 
 serve with peach sauce, made as follows: Place 
 the peach juice from the can into a small sauce¬ 
 pan ; add an equal volume of water, a little more 
 sugar, and eight or ten raisins ; boil ten minutes, 
 strain, and, just before serving, add sis drops of 
 bitter almond. 
 
 Cracker Pudding. —Mix ten ounces of finely- 
 powdered crackers with a little salt, half a nut¬ 
 meg, three or four tablespoonfuls of sugar, and 
 three of butter; beat six eggs to a froth; mix 
 with three pints of milk; pour over the crackers, 
 and let it stand till soft; then bake. 
 
 Sauce for Cracker Pudding. —One cup of 
 sugar, one-half cup of butter, one egg, one tea¬ 
 spoonful of grated nutmeg, one lemon, inside 
 grated, three tablespoonfuls of boiling water. 
 
 Cocoa-nut Pudding. —One quarter of a pound 
 of butter, yolks of five eggs, one-quarter of a 
 pound of sugar; beat butter and sugar together ; 
 add a little of the cocoa-nut at a time, and one- 
 half teacupful of cream. Do not bake too long, 
 or it will destroy the flavor. Use one cocoa-nut. 
 After it is baked, beat the whites of the eggs with 
 four or five tablespoonfuls of sugar. Spread over 
 the pudding and bake a light brown. 
 
 Chocolate Pudding. —Scrape very fine two 
 ounces of vanilla chocolate; put it into a pan, 
 pouring over it one quart of new milk, stirring it 
 until it boils, and adding by degrees four ounces 
 of sugar, milling the chocolate until it is smooth 
 and light; then pour out to cool; beat eight eggs 
 to a froth, and mix with the chocolate ; pour into 
 a buttered dish, and bake three-quarters of an 
 hour. Serve cold, with sifted sugar over it. 
 
 Chocolate Pudding. —One quart of milk, four¬ 
 teen even tablespoonfuls of grated bread-crumbs, 
 twelve tablespoonfuls grated chocolate, six eggs, 
 one tablespoonful of vanilla; sugar to make very 
 sweet. Separate the yolks and 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 little powdered sugar, and flavor with 
 vanilla, and use as a meringue. 
 
 Chocolate Pudding. — One quart of milk, 
 twelve tablespoonfuls of bread-crumbs, eight 
 tablespoonfuls of chocolate, yolks of four eggs. 
 Put the milk and bread-crumbs on the fire; let 
 them get moderately warm ; beat sugar, yolks, and 
 chocolate, and stir them into the milk ; one table¬ 
 spoonful of corn starch; let it get boiling hot, 
 then turn in a dish with the whites beaten with 
 sugar on top, and bake a light brown. 
 
 Chocolate Pudding. —Make a corn starch pud¬ 
 ding 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 two ounces of vanilla 
 chocolate. Put in a mold, alternating the dark and 
 light, and serve with whipped cream or boiled cus¬ 
 tard. 
 
 Cottage Pudding. —One cup of sugar, butter 
 the size of a walnut, one-half cup of milk, two 
 eggs beaten separately, one and one-half cup of 
 flour, two teaspoonful's of baking-powder. Serve 
 with lemon sauce. 
 
 Cherry Pudding. —Two eggs, one cupful of 
 sweet milk, flour enough to make a stiff batter, 
 two teaspoonfuls of baking-powder, and as many 
 cherries as can be stirred in. Serve with cherry 
 sauce. 
 
 Cabinet Pudding. —Butter a mold well, slice 
 some citron, and cut it in any fancy shape and 
 place it tastefully on the bottom; place some 
 raisins to imitate flowers, stars, etc. ; put over 
 them a layer of sponge cake, cut in strips of any 
 length and about half an inch thick ; on the cake 
 place a layer of citron, candied fruits of several 
 kinds, also some raisins ; then another layer of 
 cake, some more fruits, and so on, till the mold is 
 nearly full. Set about a pint of milk on the fire 
 and take it off as soon as it rises. Mix well in a 
 bowl three ounces of sugar with three yolks of 
 eggs, then turn the milk into the bowl little by lit¬ 
 tle, stirring and mixing the while, and pour over 
 the cake and fruits in the mold. The mixture 
 must be poured over in sprinkling, and it must 
 nearly cover the whole, or within half an inch. It 
 must not be poured over slowly, for, as the cake 
 absorbs the liquor pretty fast, you would have too 
 much of it. Place the mold in a pan of cold 
 water so that the mold is about one-third covered 
 by it; set on the fire, and as soon as it boils place 
 the whole (pan and mold) in an oven at about 380 
 degrees Fahrenheit, and bake. It takes one hour 
 to bake. When done, place a dish over the mole}. 
 
30 
 
 PUDDINGS. 
 
 turn upside down, remove the mold, and serve 
 with a sauce for pudding. 
 
 Delicious Pudding. —Bake a common sponge 
 cake in flat-bottomed pudding-dish ; when ready 
 for 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 ; pour over the cake and bake 
 one-half hour. The cake will swell and fill the 
 custard. 
 
 Delmonico Pudding. —Stir three tablespoonfuls 
 of corn starch into one quart of boiling milk, and 
 let it boil two minutes ; beat the yolks of five eggs 
 with six tablespoonfuls of sugar, flavor and stir 
 in the corn starch. Put the whole in a dish and 
 bake it. Beat the whites of the eggs, and stir into 
 them three tablespoonfuls of sugar, and when 
 nicely done, spread on the top and bake a light 
 brown. 
 
 Fig Pudding. —One-fourth pound of figs chop¬ 
 ped fine, one-fourth pound bread-crumbs, one- 
 fourth pound sugar (brown), one-fourth pound 
 suet, one-fourth pound candied lemon peel and 
 citron, one nutmeg, and five eggs; mix thor¬ 
 oughly, put into a mold, and boil or steam four 
 hours. 
 
 Florentine Pudding. —Put a quart of milk into 
 your pan, let it come to a boil; mix smoothly 
 three tablespoonfuls of corn starch and a little 
 cold milk; add the yolks of three eggs beaten, 
 half a teacup of sugar, flavor with vanilla, lemon, 
 or anything your fancy suggests; stir into the 
 scalding milk, continue stirring till the consistency 
 of starch (ready for use), then put into the pan or 
 dish you wish to serve in ; beat the whites of the 
 eggs with a teacup of pulverized sugar, spread 
 over the top ; place in the oven a few minutes, till 
 the frosting is a pretty brown. Can be eaten with 
 cream, or is good enough without. For a change, 
 you can bake in cups. 
 
 Gelatine Pudding.— One ounce gelatine, one 
 pint cold milk ; set on range, and let come slowly 
 to a boil, stirring occasionally ; separate the yolks 
 and whites of six fresh eggs ; beat the yolks well 
 and stir slowly into hot milk; add half a pound of 
 granulated sugar; when quite cold stir in a quart 
 of whipped cream ; flavor with vanilla and lemon 
 extract mixed ; have the whites of the eggs beaten 
 very stiff, and stir in the last thing; pack on ice. 
 
 Lemon Pudding. —Beat the yolks of two eggs 
 light, add two cupfuls of sugar; dissolve four 
 tablespoonfuls of com starch in a little cold water, 
 stir into it two teacupfuls of boiling water ; put in 
 the juice of two lemons, with some of the grated 
 
 eel. Mix all together with a teaspoon of butter. 
 
 ake about fifteen minutes. When done, spread 
 over the top the beaten whites of the eggs, and 
 brown. 
 
 Lemon Pudding. —One lemon, grated, one-half 
 cup of sugar, one cup of suet chopped fine, four 
 eggs, beaten separately, one cup of milk, one-half 
 cup of flour, two cups of bread-crumbs, two tea¬ 
 spoonfuls baking-powder. Soak the bread-crumbs 
 in the milk, add eggs and sugar, then suet, and 
 beat thoroughly together; then add lemon and 
 flour. Steam or boil in •» mold two and one-half 
 hours. Eat with sauce. 
 
 Lemon Pudding. —One large lemon or three 
 small ones, half a pound of sugar, half a pound of 
 butter, one coffeecup of cream or milk, and one- 
 fourth pound of butter, six eggs, three tablespoon¬ 
 fuls of grated cracker or bread-crumbs. Beat the 
 butter and sugar to a cream, grate the rind of a 
 lemon, add juice, and yolks of eggs, and crackers, 
 then the beaten whites of eggs and lemon. Sauce- 
 for the above: Mix well three tablespoonfuls of 
 butter; add one and one-half cups white sugar, 
 then two eggs well beaten, and one gill of milk 
 put in a small bucket in a kettle of hot water, and 
 let it thicken. Flavor with vanilla or lemon. 
 
 Lemon Pudding. — Four eggs, four lemons, 
 bread-crumbs to thicken, one cup of suet, one-half 
 cup of milk, sugar to sweeten. Steam three hours. 
 
 Macaroni Pudding. —A quarter of a pound of 
 macaroni broken into pieces an inch long, one 
 pint of water, one tablespoonful of butter, one 
 large cup of milk, two tablespoonfuls of powdered 
 sugar, grated peel of half a lemon, a little cinna¬ 
 mon and salt. Boil the macaroni slowly in a pint 
 of water (in a dish set in a kettle of boiling water)- 
 until it is tender ; then add the other ingredients. 
 Stir all together, taking care not to break the 
 macaroni; simmer ten minutes. Turn it out in a 
 deep dish, and serve with sugar and cream. 
 
 Molasses Pudding. —One cup of molasses, one 
 cup of sour milk, one cup of chopped suet, one 
 cup of currants, one teaspoonful of soda, a little- 
 cloves, allspice, cinnamon, enough flour to stiffen. 
 Steam one and a half hour. 
 
 Orange Pudding. —Cut up oranges in small 
 pieces to make a thick layer on the bottom of a 
 pudding-dish. Make a thick boiled custard, and 
 when cool pour over the oranges. Use the whites 
 of the eggs (two or three), make a meringue of the 
 whites, spread over the top and slightly brown in 
 the oven. 
 
 Orange Pudding. —Take one pint of milk and 
 put on the stove to scald; while it is doing so > 
 pare and separate three or four oranges, and place 
 them in a two-quart dish and put one teacup 
 sugar over them. Take the yolks of two eggs, 
 half a teacup of sugar, one-third corn starch; beat 
 together and add to milk ; let it scald up, then 
 pour over the oranges ; beat the whites of two- 
 eggs stiff, and a little pulverized sugar, and pour 
 over the whole; bake until the whites are of a 
 light brown. 
 
 Batter Pudding. —One egg, one cup milk, one 
 cup sugar, two and one-half flour, three teaspoons 
 baking-powder, two tablespoons melted butter, 
 few dried currants ; steam three-quarters of an 
 hour; to be eaten with sauce. One-half meal is 
 better, we think. 
 
 Orange Pudding. —One quart of milk, three 
 eggs, two dessertspoonfuls of corn starch ; use the 
 yolks, corn starch and milk, and make a boiled 
 custard, let it stand until cold, pare and slice four 
 oranges in a dish, with two cups of sugar, pour 
 the custard over the oranges, stir all together, 
 then put the whites, well beaten with a little 
 sugar, on the top of the whole, set in the oven for 
 a few moments to brown ; let it get very cold be¬ 
 fore serving. 
 
PUDDINGS. 
 
 3 5 
 
 Peach Meringue. —Put on to boil a scant quart 
 of new milk, omitting half a teacupful, with which 
 moisten two tablespoonfuls of corn starch. When 
 the milk boils, add corn starch, stir constantly, 
 and when it commences to thicken, remove from 
 the fire ; add one tablespoonful of perfectly sweet 
 butter, let cool, then beat in the yolks of three 
 eggs until the custard seems light and creamy, 
 add one-half teacup of fine sugar; cover the bot¬ 
 tom of a well-buttered baking-dish with ripe, juicy 
 peaches, that have been pared, stoned and halved ; 
 sprinkle two tablespoonfuls of sugar over the 
 fruit, pour the custard over gently, and bake in a 
 quick oven twenty minutes ; draw it out, and 
 cover with the well-beaten whites of the three 
 eggs ; sprinkle a little fine sugar over the top, and 
 set in the oven until brown, Eat warm with 
 sauce, or cold with cream. 
 
 Peach Pudding. —Set eight or ten peaches into 
 a pudding-dish, half fill with cold water, cover 
 closely and bake until almost done. Drain off the 
 water and set to cool. When cold pour over them 
 a batter made of one quart of milk, five eggs, well 
 beaten, eight tablespoonfuls of flour, one-half tea¬ 
 spoonful salt, butter the size of a walnut, melted ; 
 two tablespoonfuls sugar (if preferred sweetened), 
 and one and a half teaspoonfuls of baking-pow¬ 
 der. To be eaten with sauce. 
 
 Palace Pudding. —Two eggs, their weight in 
 butter, flour, and white sugar: put the batter in a 
 pan before the fire till half melted: then beat to a 
 cream; beat the eggs (yolks and whites) together 
 for ten minutes ; mix gently with the butter, add 
 the sugar, and then the flour by degrees ; add a 
 very little nutmeg and lemon-peel; half fill cups 
 and bake in a slow oven half an hour. 
 
 Printers’ Pudding. —One cup of suet chopped 
 fine, two eggs, three tablespoonfuls of sugar, one 
 cup of milk, one cup of raisins, one cup of cur¬ 
 rants, one nutmeg, or lemon extract, two tea¬ 
 spoonfuls of baking-powder, and flour enough to 
 to make a batter. Boil or steam two hours. 
 
 A Good Plain Pudding. —Cover the bottom of 
 a buttered pudding-dish with pieces of bread 
 soaked in milk, then a layer of chopped apples or 
 berries, add sugar and spice if liked. Proceed till 
 the dish is full, having bread at the top. Moisten 
 all well with milk, and bake three hours, closely 
 covered. 
 
 Jellied Rice. —To three pints of milk put a 
 teacup of rice, and a little salt; cover it close, and 
 put it into molds and eat as blanc-mange. 
 
 Royal Pudding. —Three-quarters of a cup of 
 sago, washed and put into one quart of milk ; put 
 into a saucepan, and stand in boiling water on the 
 range until the sago has well swelled. While hot 
 put in two tablespoonfuls of butter with one cup 
 of white sugar. When cool add the well-beaten 
 yolks of four eggs, put in a pudding-dish, and 
 bake from a 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 two tablespoon¬ 
 fuls of powdered loaf sugar, till they are a mass 
 of froth: spread your pudding with either rasp¬ 
 berry or strawberry jam, and then put on the 
 frosting; put in the oven for two minutes to 
 slightly brown. If made in summer, be sure and 
 
 keep the whites of the eggs on ice till you are 
 ready to use them, and beat them in the coldest 
 place you can find, as it will make a much richer 
 frosting. 
 
 Rice Pudding. —Soak one cupful of best rice; 
 after soaking four hours, drain it off; place the 
 rice in pudding-dish; add one cupful sugar, and 
 one teaspoonful of salt, and eleven cupfuls milk 
 and spice; put in a moderate oven, and bake from 
 two to three hours, stirring occasionally at first, 
 if the rice settles. 
 
 Rice Pudding without Eggs. —One-half cup 
 of rice, nearly one cup of sugar, one cup of raisins, 
 and two quarts of milk. Stir frequently while¬ 
 baking, but do not let it get too stiff. 
 
 Cream Rice.— Wash two tablespoonfuls of rice 
 and add to it half a cup of white sugar, a table¬ 
 spoonful of grated nutmeg, same of salt, and one 
 quart of milk. Set it in the oven to bake, stirring 
 often. When the rice is dissolved, or very soft,, 
 remove any brown crust that may be on top, and 
 stir in quickly half a teacup of corn-starch, dis¬ 
 solved in half a cup of cold water. It will thicken 
 instantly. It can be made the consistency of 
 custard by placing it back in the oven for one 
 moment. Serve with jelly, if for dessert. 
 
 Sago Pudding. —Two large spoonfuls of sago- 
 boiled in one quart of water, the peel of one 
 lemon, a little nutmeg; when cold add four eggs, 
 and a little salt. Bake about one hour and a half. 
 Eat with sugar and cream. 
 
 Sago Jelly. —To one quart of water put six 
 large spoonfuls of sago, the same of sugar, boil to 
 a jelly, stir it all the time while boiling, flavor to 
 your taste, put into molds, and eat with cream. 
 
 Suet Pudding. —One teacup of molasses, on© 
 of suet, one of sweet milk, two cups of raisins, 
 two and one-half cups of flour, one teaspoonful of 
 ginger, one of cinnamon, one-half teaspoonful of 
 allspice, one-half teaspoonful nutmeg, one tea¬ 
 spoonful of soda. Boil or steam. Make sauce 
 same as for plum pudding. 
 
 Suet Pudding. —One cup of chopped beef suet, 
 one cup of molasses, one cup of milk, three cups- 
 of flour, one egg, one tablespoonful of salt, and 
 three-fourths of a teaspoonful of soda; mix well, 
 and steam two hours ; one cup of raisins. Serve 
 with liquid sauce, flavored with nutmeg. 
 
 Steamed Suet Pudding.— One cup of stoned 
 and chopped raisins, one cup of finely-chopped 
 suet, one cup of brown sugar, one cup of sour 
 milk, one teaspoonful of saleratus, and flour to 
 stir it quite stiff like bread. Steam three hours. 
 Berries or currants may be used instead of raisins. 
 
 Suet Pudding. —One pint of bread sponge, one 
 cup chopped suet, one cup brown sugar, one cup- 
 sweet milk, one large cup raisins, one and one- 
 half teaspoons cinnamon, one of cloves, one of 
 salt, one and one-half teaspoons soda, flour to 
 make very stiff. Put in a two-quart pan, and. 
 steam two hours and a half. Do not lift the cover 
 until done. Make any kind of sauce you like best,, 
 and serve hot. 
 
 Snow Pudding.— Dissolve one-half box of gela¬ 
 tine in one pint of cold water; when soft, add on©-. 
 
32 
 
 PUDDINGS. 
 
 .pint of boiling water, the grated rind and juice of 
 two lemons, two and one-half cups of sugar, 
 whites of five eggs (well beaten). Let it stand un¬ 
 til cold and commences to jell; then beat in the 
 whites of eggs. 
 
 Sauce for Snow Pudding. —One quart of rich 
 milk, the yolks of five eggs, with two extra eggs 
 added; add one-half cup of sugar, and flavor with 
 vanilla, as for stirred sugar. 
 
 Cream Tapioca Pudding. —Soak three table- 
 -spoonfuls of tapioca in water over night; put the 
 tapioca into a quart of boiling milk, and boil three- 
 quarters of an hour; beat the yolks of four eggs 
 into a cup of sugar; add three tablespoonfuls of 
 prepared cocoa-nut, stir in and boil ten minutes 
 longer ; pour into a pudding-dish ; beat the whites 
 of the four eggs to a stiff froth, stir in three table- 
 spoonfuls of sugar; put this over the top, and 
 sprinkle with cocoa-nut and brown for five 
 •minutes. 
 
 Tapioca Pudding. —One cup of tapioca, soaked 
 iwo hours on the back of the stove in one quart of 
 water. Butter a pudding-dish well, and line the 
 bottom with pared and cored apples ; season the 
 tapioca with a spoonful of sugar, a very little cin¬ 
 namon or nutmeg, and salt; pour it over the 
 apples, and bake until the apples are thoroughly 
 done. Eat with sugar and cream. 
 
 Tapioca Pudding. —Take ten tablespoonfuls of 
 tapioca, wash it in warm water, drain off the 
 water, and put the tapioca in a pan with a quart 
 of rich milk ; set the pan over a kettle of boiling 
 water, and stir it till it thickens ; then add two 
 tablespoonfuls of butter, six of white sugar, one 
 lemon, grated (or flavor to suit the taste with good 
 lemon or vanilla extract), remove the pan from 
 the fire, and having beaten four eggs very l.ght, 
 stir them gradually into the mixture. Pour it into 
 a buttered dish, and bake three-fourths of an 
 hour. Serve with rich cream or custard sauce. 
 
 Tapioca Pudding. — Boil one-half teacup of 
 •tapioca in half a pint of water till it melts. By 
 degrees stir in half a pint of milk, and boil till the 
 tapioca is very thick. Add a well-beaten egg, 
 sugar, and flavoring to taste. Turn into your 
 pudding-dish and cook gently in the oven three- 
 quarters of an hour. This dish is excellent for 
 delicate children. 
 
 Tapioca Pudding. — Four tablespoonfuls of 
 tapioca, one quart of milk, four eggs, leaving out 
 the whites of two for frosting ; three tablespoon¬ 
 fuls of sugar. Soak the tapioca over night, or for 
 several hours, in a little water. Boil the milk and 
 turn over the tapioca. Add, when it is bjgod 
 warm, the sugar and eggs well beaten; bake 
 about an hour, and after it has cooled a little, add 
 the whites of the eggs to one-half pound sugar for 
 frosting. It answers well for a sauce, and looks 
 quite ornamental. 
 
 Transparent Pudding. —Whites of six eggs, 
 beaten stiff, one cup powdered sugar, butter size 
 of an egg, melted, two cups of flour, and three 
 cups of milk. Bake in a quick oven and eat with 
 sauce. 
 
 Tapioca Pudding.— One cup tapioca soaked all 
 night in water; rub fine; one quart of milk and 
 
 a pinch of salt; let it come to a boil and then add 
 the yolks of six eggs, well beaten, and one cup ot 
 sugar, and let it boil to the consistency of cus¬ 
 tard ; add the tapioca and boil ten minutes; 
 flavor; when cold cover the top with the whites 
 of the eggs, beaten with a cupful of white sugar. 
 Set in the oven to brown. 
 
 Baked Indian Pudding. —Boil one pint of milk • 
 while boiling stir in one large tablespoonful of 
 Indian meal, cool a little and add three eggs, well 
 beaten, one pint of cold milk, one tablespoonful 
 of flour, one-half cup of sugar, one cup of 
 molasses, one teaspoonful of ginger, one of cin¬ 
 namon, a little salt. Bake an hour and a half. 
 
 Baked Indian Pudding. —For a two-quart pud¬ 
 ding use two teacups meal; moisten the meal with 
 cold water, then pour over it one pint of boiling 
 water; add one tablespoonful of butter, two tea¬ 
 cups of sugar, one cup of raisins, three eggs well 
 beaten before adding, and fill up with sweet milk; 
 season with whatever spice is preferred; bake 
 slowly half an hour or more. 
 
 Boiled Indian Pudding. —One and one-half 
 cups sour milk, two eggs well beaten, one small 
 teaspoonful saleratus dissolved in the milk ; then 
 sift in dry corn meal until of the consistency as 
 if for griddle-cakes (perhaps a little thicker). Stir 
 in a teacup of dried fruit—cherries are the best. 
 Put in a bag and boil one hour. For sauce, 
 sweetened cream flavored with nutmeg. 
 
 Plain Boiled Pudding. —One cup sour cream, 
 one-half cup molasses, one-half cup melted butter, 
 two and one-half cups flour, one teaspoonful soda, 
 a little salt. Mix molasses and butter together and 
 beat until very light; stir in the cream and salt, 
 and then the flour gradually, until it is a smooth 
 batter ; beat in the dissolved soda thoroughly, and 
 boil in a buttered mold an hour and a half. To be 
 eaten hot with sweet liquid sauce. 
 
 Velvet Pudding. —Five eggs, beaten separate¬ 
 ly, one cup of sugar, four tablespoonfuls of corn¬ 
 starch, dissolved in a little cold milk, and added 
 to the yolks and sugar; boil three pints of milk 
 and add the other ingredients while boiling; re¬ 
 move from the fire when it becomes quite thick; 
 flavor with vanilla, and pour into a baking-dish ; 
 beat the whites of the eggs to a stiff froth, add 
 half a cup of sugar, turn over the pudding, and 
 place in the oven and let brown slightly. To be 
 eaten with sauce made of the yolks of two eggs, 
 one cup sugar, tablespoonful of butter; beat well, 
 add one cup of boiling milk, set on the stove until 
 it comes to boiling heat, flavor with vanilla. 
 
 Vermicelli Pudding. —Into a pint and a half 
 of boiling milk drop four ounces of fresh vermi¬ 
 celli, and keep it simmering and stored up gently 
 ten minutes, when it will have become very thick ; 
 then mix with it three and one-half ounces of 
 sugar, two ounces of butter, and a little salt. 
 When the whole is well blended, pom 1 it out, beat 
 it for a few minutes to cool it, then add by de¬ 
 grees four well-beaten eggs, the grated rind of a 
 lemon ; pour a little clarified butter over the top ; 
 bake it from one-half to three-fourths of an hour. 
 
 Vermicelli Pudding. —Boil in a quart of milk 
 the rind of half a lemon, a stick of cinnamon, and 
 four ounces of sugar, for quarter of an hour. 
 
PUFF PASTE—FRUIT PIE. 
 
 33 
 
 Strain the milk, set again on the fire, adding four 
 ounces of vermicelli. Stir it, and let it boil twenty 
 minutes. Then pour it out, and stir in two 
 ounces of butter, and two tablespoons of cream. 
 Beat up the yolks of six, the whites of three eggs, 
 and mix quickly. Pour at once into a buttered 
 •dish. Bake in a slow oven three-quarters of au 
 hour, sift sugar over it, and serve hot with any 
 liice pudding sauce. Flavor the sauce with 
 vanilla. 
 
 PIES. I 
 
 In making good pastry it is necessary to have 
 the butter sweet, the lard fresh ; the flour should 
 be of the best quality, and sifted ; the water for 
 wetting as cold as possible—ice water preferable. 
 In rolling the crust, roll always one way, and bake 
 in a quick oven. 
 
 Puff Paste. —One pound of flour, one pound of 
 butter, one egg; mix the flour with a lump of 
 butter the size of an egg, and the egg to a very 
 stiff paste with cold water; divide the butter into 
 six equal parts, roll the paste, and spread on one 
 part of the butter, dredging it with flour. Repeat 
 until all the butter is rolled in. 
 
 Pastry. —To one cup of water take one-half cup 
 of lard, a little salt and some flour; mix together 
 with a knife. When stiff enough roll out on a 
 board, spread on with a knife a layer of lard, and 
 sift over a little flour ; roll all together, and then 
 roll out on the board again, repeating this for threS 
 or four times. The entire amount of lard used for 
 one cup of water should be about two cups. This 
 will make three pies. 
 
 Apple Pie. —Fill the pie crust with sour, juicy 
 apples pared and sliced thin, put on the upper 
 crust and bake until the apples are soft, then re¬ 
 move the upper crust, adding sugar to taste, a 
 small piece of butter, and a little grated nutmeg; 
 stir this well through the apple and replace the 
 crust. 
 
 Apple Custard Pie. —Two eggs, four or five 
 apples grated, a little nutmeg, sweeten to taste, 
 one-half pint of new milk or cream, pour into 
 pastry. 
 
 Apples. — Two pounds of apples pared and 
 cored, sliced into a pan; add one pound sugar, 
 the juice of three lemons, and grated rind of one. 
 Let boil about two hours, turn into a mold. When 
 cold, serve with thick cream. 
 
 Washington Pie. —For the crust use two cups 
 sugar, one-half cup butter, three cups sifted flour, 
 four eggs, one-half teaspoonful cream tartar. For 
 the filling, one tablespoonful corn starch, boiled 
 in one-half pint milk. Beat the yolk of one egg 
 very light, and stir into the milk, flavor with 
 vanilla, and when cold add the other half of the 
 milk and the white of the egg beaten to a stiff 
 froth and stirred in quickly ; spread this between 
 the cakes, and ice it with the white of one egg and 
 •eight tablespoonfuls of fine sifted sugar flavored 
 with lemon. 
 
 Cream Pie. —Place one pint of milk in teakettle 
 until hot (not boiling); add one cup white 
 
 sugar, one-half cup flour, and two eggs, well 
 beaten; stir rapidly until thoroughly cooked; 
 flavor with lemon or vanilla; pour over crust, 
 which should be previously baked. Beat the 
 whites of two eggs to a stiff froth ; add three 
 tablespoons of powdered sugar; pour over the 
 custard; set in oven, and allow to come to light 
 brown. To be eaten cold. 
 
 Cocoa-nut Pie. —Open the eyes of a cocoa-nut 
 with a pointed knife or gimlet, and pour out the 
 milk into a cup ; then break the shell and take out 
 the meat and grate it fine. Take the same weight 
 of sugar and the grated nut and stir together; 
 beat four eggs, the whites and yolks separately, to 
 a stiff foam ; mix one cup of cream, and the milk 
 of the cocoa-nut with the sugar and nut, then add 
 the eggs and a few drops of orange or lemon ex¬ 
 tract. Line deep pie-tins with a nice crust, fill 
 them with the custard, and bake carefully one-half 
 an hour. 
 
 Cream Puffs. —Melt one-half cup of butter in 
 one cup of hot water and, while boiling, beat in 
 one cup of flour, then take off the stove and cool; 
 when cool, stir in three eggs, one. at a time, with¬ 
 out beating; drop on tins quickly, and bake about 
 twenty-five minutes in a moderate oven. For the 
 cream : half pint milk, one egg, three tablespoons 
 sugar, two large tablespoons flour; boil same as 
 any mock cream, and flavor with lemon. When 
 baked, open the side of each puff and fill with 
 cream. 
 
 French Puffs. —One pint of sweet milk, six 
 ounces of flour, four eggs, half a saltspoon of salt; 
 scald the milk and pour over the flour, beat until 
 smooth, whisk the eggs to a froth, and add to the 
 flour and milk when sufficiently cool. Have ready 
 a kettle of boiling lard, and drop one teaspoonful 
 of the batter at a time into the lard, and fry a 
 light brown; sift white sugar- over them, or eat 
 with sirup. 
 
 Cream Tartlets. —Make a paste with the white 
 of one and yolks of three eggs, one ounce of sugar, 
 one ounce of butter, a pinch of salt, and flour suf¬ 
 ficient to make into a paste ; work it lightly ; roll 
 out to the thickness of a quarter of an inch, line 
 some patty-pans with it, fill with uncooked rice, 
 and bake in a moderate oven until done; remove 
 the rice and fill with jam or preserves, and at the 
 top place a spoonful of whipped cream. 
 
 Cream Pie. —Three eggs, one cup sugar, one and 
 one-half cup flour, tablespoonful of sweet milk, 
 two teaspoonfuls of baking-powder; bake in a 
 shallow pan. Cream: three eggs, one pint of 
 milk, three tablespoonfuls of flour, five table¬ 
 spoonfuls sugar; a little salt, flavor to taste, and 
 boil until thick. 
 
 Delicate Pie. —Tc stewed apples sufficient for 
 four pies, one-half pound of butter, six eggs 
 beaten separately, one pound of sugar; flavor 
 with’ lemon, the apples being quite cold before 
 adding the eggs>. Bake as a tart pie. 
 
 Fruit Pie. —Line a soup plate with a rich paste, 
 and spread with a layer of strawberry or rasp¬ 
 berry preserves ;_over which sprinkle two table¬ 
 spoonfuls of finely-chopped almonds (blanched of 
 course) and one-half ounce of candied Ismon peel 
 
34 
 
 LEMON PIE—PUMPKIN PIE. 
 
 cut into shreds. Then mix the following ingred¬ 
 ients : one-half pound white sugar, one-quarter 
 pound butter, melted, four yolks and two whites 
 of eggs, and a few drops of almond essence. Beat 
 well together and pour the mixture into the soup 
 plate over the preserves, etc. Bake in a moder- 
 ately-warm oven. When cold sprinkle or sift a 
 little powdered sugar over the top. A little cream 
 eaten with it is a great addition. 
 
 Lemon Pie. —Three eggs, one grated lemon, one 
 cup of sugar, one-half cup of water, two spoon¬ 
 fuls of flour; bake; beat the whites separately 
 and add sugar, not quite as much as for frosting ; 
 put into the oven and brown a little. 
 
 Lemon Pie. — Two lemons—juice and rind 
 grated—two cups of white sugar, one cup of 
 cream or rich sweet milk, two tablespoonfuls of 
 corn starch, mixed with the yolks of six eggs; 
 bake in a rich crust; beat the whites to a stiff 
 froth, with eight tablespoonfuls of pulverized 
 sugar; spread on the top of the pies, and brown. 
 This will make two pies. 
 
 Lemon Pie. —Grate two lemons, two cups of 
 sugar, two eggs, half a cup water, one tablespoon¬ 
 ful of butter, one of flour. This will make half a 
 dozen pies. 
 
 Lemon Custard Pie.— Grate the rind of one 
 lemon, squeeze the juice into one and one-half 
 cups of sugar, butter the size of an egg, one table¬ 
 spoonful of flour, and the yolks of four eggs, stir 
 all together as for cake, and pour over it one pint 
 of boiling milk; beat the whites separately and 
 stir in after it has cooled a little, then bake in a 
 crust as you would a custard pie. 
 
 Two-Crust Lemon Pie.— Line your pie dish 
 with a good crust; roll your lemons to soften 
 them ; grate the rind of one large or two small 
 lemons; cut the lemons in thin slices ; pick out 
 the seeds; spread evenly one layer over the crust; 
 spread one cup of sugar over the lemon ; then add 
 one cup of paste, made by taking four tablespoons 
 of flour, wetting it with cold water the same as 
 you would do to make starch; turn boiling water 
 on it, stirring while cooking on the stove a few 
 moments, adding a pinch of salt with the grated 
 rind of the lemons. When thickened enough, 
 pour it over the sugar and lemon; cover with a 
 crust, cutting slits in to let out the air; bake 
 slowly. 
 
 Lemon Pie. —One teacupful of powdered sugar, 
 one tablespoonful of butter, one egg, juice and 
 grated rind of one lemon, one teacup of boiling 
 water, one tablespoonful of corn-starch, mixed in 
 a little cold water, cream, butter, and sugar to¬ 
 gether, and pour the hot mixture over them. 
 When cold, add the lemon and beaten egg. Bake. 
 
 Lemon Pie. —One cup of sugar, two tablespoon¬ 
 fuls of corn-starch, and a cup of boiling water, 
 butter half the size of an egg, the grated rind and 
 juice of a lemon; cook together till clear, and 
 when cold add the yolk of an egg. Line the plate 
 with paste and bake, then fill, putting on the white 
 of an egg with a little sugar for icing, then put in 
 the oven and brown. 
 
 Mock Mince Pie. —Three soda crackers rolled 
 fine, one cup of cold water, one cup of molasses, 
 one-half cup of brown sugar, one-half cup of sour 
 
 cider or vinegar, one-half cup of melted butter,, 
 one-half cup of raisins, one-half cup of currants,, 
 one egg beaten light, one teaspoon of cinnamon, 
 one-quarter teaspoon each of cloves, allspice and 
 nutmeg, five apples chopped fine. 
 
 Mince Meat.—Two pounds of lean beef boiled ; 
 when cold chop fine ; one pound of suet minced to- 
 a powder, five pounds of juicy apples, pared and 
 chopped, two pounds of raisins seeded, two- 
 pounds of sultanas or seedless raisins, two pounds, 
 of currants, one-half pound of citron chopped,, 
 three tablespoonfuls of cinnamon, two table¬ 
 spoonfuls of mace, one tablespoonful of allspice, 
 one tablespoonful of fine salt, one grated nutmeg, 
 three pounds of brown sugar, one-half gallon of 
 sweet cider. Mince meat made by this recipe will, 
 keep till spring. 
 
 Mince Meat. —Three pounds of beef chopped 
 fine, six pounds of apples, one pound of suet 
 chopped fine and mixed with the meat, four 
 pounds of raisins, six pounds of currants, one. 
 pound of citron, one pound of candied lemon, and 
 two pounds sugar, a tablespoonful of salt two- 
 oranges, grated, and powdered cinnamon, mace, 
 cloves, and nutmeg to taste. Add three pints of 
 boiled cider and set on the stove, stirring to pre¬ 
 vent burning, until thoroughly scalded. Add 
 enough sweet cider when using to make it moist. 
 
 Orange Pie. —Take four good-sized oranges, 
 peel, seed, and cut in very small pieces. Add a 
 cup of sugar, and let stand. Into a quart of 
 nearly boiling milk stir two tablespoonfuls of com 
 starch mixed with a little water, and the yolks of 
 three eggs. When this is done, let it cool, then 
 mix with the oranges. Put it in simply a lower 
 crust. Make a frosting of the whites of the eggs- 
 and one-half cup of sugar. Spread it over top of 
 pies, and place for a few seconds in the oven to 
 brown. 
 
 Orange Pie.— The juice and part of the rind of 
 one orange, two tablespoonfuls of corn starch, one 
 teacupful of hot water with one-quarter box of 
 gelatine dissolved in it. Mix and bake in one or 
 two pies. To be eaten cold. 
 
 Oyster Patties.— Line small patty-pans with 
 puff paste, into each pan put six oysters, bits of 
 butter, pepper and salt, sprinkle over a little flour 
 and hard-boiled eggs chopped (allowing about 
 two eggs for six patties), cover with an upper 
 crust, notch the edges and bake; serve either in 
 the pans or remove them to a large platter. 
 
 Malborough Pie. —Six tart apples, six ounces- 
 of sugar, six ounces of butter or thick cream, six 
 eggs, the grated peel of one lemon, and one-half 
 the juice. Grate the apples, after paring and. 
 coring them ; stir together the butter and sugar, 
 as for cake ; then add the other ingredients, and 
 bake in a rich under-paste only. 
 
 Peach Pie. —Line a deep dish with soda biscuit 
 dough or pie crust rolled one-fourth of an inch, 
 thick, fill with peaches pared, sprinkled with 
 sugar and a little flour, and if not too juicy, add 
 about two tablespoonfuls of water, put on the 
 upper crust, secure the edges, and bake. Eat 
 with cream. 
 
 Pumpkin Pie. —Cut the pumpkin into large 
 pieces and with the skins on; when done, scoop- 
 
CUSTARDS AND CREAMS. 
 
 35 
 
 ©ut the pulp; then add two quarts of milk, four 
 eggs, two tablespoonfuls of ginger, two table¬ 
 spoonfuls of cinnamon, and one teaspoonful of 
 salt; sugar to taste. 
 
 Pine-Apple Ple.— One grated pine-apple, its 
 weight in sugar, half its weight in butter, five 
 eggs, the whites beaten to a stiff froth, one cupful 
 of cream ; cream the butter and beat it with the 
 sugar and yolks until very light; add the cream, 
 the pine-apple and the whites of the eggs. Bake 
 with an under crust. To be eaten cold. 
 
 Pie-Plant Charlotte. —Wash and cut the pie¬ 
 plant into small pieces, cover the bottom of a pud¬ 
 ding dish with a layer of pie-plant and sugar, then 
 a layer of bread crumbs and bits of butter, or thin 
 slices of bread nicely buttered, and so on until the 
 dish is full. Allow a pound of sugar to a pound 
 of fruit. Bake three quarters of an hour in a 
 moderate oven. If preferred, turn over the char¬ 
 lotte a boiled custard when ready for the table. 
 
 A Pretty Tea Dish. —Make a short, sweetened 
 piecrust, roll thin, and partly bake in sheets ; be¬ 
 fore it is quite done take from the oven, cut in 
 squares of four inches or so, take up two diagonal 
 corners and pinch together, which makes them 
 basket-shaped ; now fill with whipped cream, or 
 white of egg, or both, well-sweetened and flavored, 
 and return to the oven for a few minutes. 
 
 Raisin Pie. —One lemon—juice and yellow rind 
 one cup of raisins, one cup of water, one cup of 
 rolled crackers; stone the raisins, and boil in 
 water to soften them. 
 
 Sweet Potato Pie. —Scrape clean two good- 
 sized sweet potatoes; boil; when tender, rub 
 through the colander; beat the yolks of three 
 eggs light; stir with a pint of sweet milk into the 
 potato; add a small teacup of sugar, a pin.h of 
 salt; flavor with a little fresh lemon, or extract 
 will do; bake as you do your pumpkin pies; 
 when done make a meringue top with the whites 
 of eggs and powdered sugar ; brown a moment in 
 the oven. 
 
 Strawberry Short-Cake. —Make a nice soda 
 biscuit dough; bake in deep jelly-cake or pie 
 pans; split the cakes, and between the layers 
 spread the strawberries sprinkled with sugar. Eat 
 with cream. Other berries or peaches sliced and 
 put between the layers are nice. 
 
 Tarts.— Use the best of puff paste ; roll it out a 
 little thicker than the pie crust, and cut with a 
 large biscuit-cutter twice as many as you intend 
 to have of tarts. Then cut out of half of them a 
 small round, in the center of which will leave a 
 circular rim of crust; lift this up carefully, and 
 lay on the large pieces. Bake in pans, and fill 
 With any kind of preserves, jam, or jelly. 
 
 CUSTARDS AND CREAMS. 
 
 Apple Meringue. — Pare, slice, stew, and 
 sweeten six tart juicy apples. Mash very smooth 
 or rub through a sieve. Season with nutmeg or 
 lemon-peel. Line a generous-sized plate with an 
 under crust, and bake first. Whip the whites of 
 three eggs, with three tablespoonfuls of pulverized 
 
 i sugar, till it stands alone. Pill the crust with 
 ! apple, then spread the eggs smoothly over the top. 
 Return to the oven and brown nicely. If you put 
 your eggs in a dish of cold water a while before 
 breaking them, they will beat up nicer. 
 
 Apple Snow. — Prepare eight medium-sized 
 apples as for sauce; after it is cold, break the 
 wlfite of one egg in a dish ; turn your apple sauce 
 over it, and whip with a fork thirty minutes. Care 
 should be taken that each blemish be carefully 
 cut away in preparing the apples, as the whiteness 
 of the snow depends mainly on this. 
 
 Apple Puffets. —Two eggs ; one pint of milk ; 
 sufficient flour to thicken, as waffle batter ; one 
 and one-half teaspoons of baking-powder ; fill tea¬ 
 cup alternately with a layer of batter and then of 
 apples chopped fine ; steam one hour. Serve hot, 
 with flavored cream and sugar. You can substi¬ 
 tute any fresh fruit or jams you like. 
 
 Velvet Blanc-Mange. — Two cups of sweet 
 cream, one-half ounce gelatine, soaked in a very 
 little cold water one hour, one-half cup white pow¬ 
 dered sugar, one teaspoonful extract of bitter 
 almonds. Heat the cream to boiling, stir in the 
 gelatine and sugar, and as soon as they are dis¬ 
 solved take from the fire, beat ten minutes until 
 very light, flavor by degrees, mixing it well. Put 
 into molds wet with clear water. 
 
 Chocolate Blanc-Mange. —One-half box gela¬ 
 tine, well soaked. Let one pint of milk come to 
 the boiling point; one cup grated chocolate (not 
 the sweetened); twelve tablespoons sugar. Add 
 the gelatine just before turning into the molds. 
 To be eaten when cold, with sugar and cream. 
 
 Fruit Blanc-Mange. — Stew nice fresh fruit 
 (cherries and raspberries being the best); strain 
 off the juice, and sweeten to taste ; place it over 
 the fire in a double kettle until it boils ; while boil¬ 
 ing stir in corn starch wet with a little cold water, 
 allowing two tablespoonfuls of starch for each pint 
 of juice; continue stirring until sufficiently cooked ; 
 then pour into molds wet in cold w T ater, and set 
 away to cool. To be eaten with cream and su&ar. 
 
 Chocolate Blanc-Mange. —One ounce of gela¬ 
 tine dissolved in as much water as will cover it, 
 four ounces of grated chocolate, one quart of milk, 
 three-quarters of a pound of sugar, yolks of two 
 eggs. Boil eggs, milk and chocolate together five 
 minutes, then put in the gelatine, and let the whole 
 boil five minutes longer, stirring constantly. Add 
 one teaspoonful of vanilla extract, and put in 
 molds to cool. 
 
 Chocolate Blanc-Mange. —Soak a half box of 
 gelatine in one quart of milk. Heat the milk, and 
 when the gelatine is dissolved, strain ; then add 
 one cup of sugar and three tablespoons of grated 
 chocolate, and boil eight minutes, stirring all the 
 time. When nearly cold, beat with the egg-beater 
 for five minutes. Flavor with vanilla and put 
 into a mold to cool. 
 
 Rice Blanc-Mange. —One quart of new milk 
 six tablespoonfuls of coarsely ground rice. Wasl 
 the rice and drain the water off. Just as the milk 
 begins to boil, add the rice, a tablespoonful at a 
 time, stirring constantly. Boil for twenty min- 
 
3 6 
 
 CUSTARDS AND CREAMS. 
 
 utes, or until it becomes quite thick. Sweeten to 
 taste; add two tablespoonfuls of water and one 
 teaspoonful of rose water. 
 
 Lemon Ice.—O ne quart of water, juice of four 
 lemons, one pound of sugar ; strain the mixture, 
 and just before freezing, add the beaten whites of 
 two eggs. 
 
 Lemon Ice. —One-half pint lemon juice, one-half 
 pint of water, one pint of strong sirup. The rind 
 of the lemon should be rasped off before squeez¬ 
 ing, with lump sugar, which is to be added to the 
 juice. Mix the whole together, strain after stand¬ 
 ing an hour, and freeze. Beat up with a little 
 sugar the whites of two or three eggs, and, as the 
 ice is beginning to set, work this in with the 
 spatula, which will much improve the consistency 
 and taste. Orange ice the same. 
 
 Ice Cream. —Two quarts of good cream, one- 
 half pint of milk, fourteen ounces of white sugar, 
 two eggs ; beat the eggs and sugar together as for 
 cake, before mixing with the cream; flavor to suit 
 the taste. Place the can in the freezer, and put in 
 alternately layers of pounded ice and salt; use 
 plenty of salt to make the cream freeze quickly ; 
 stir immediately and constantly, stirring rapidly as 
 it begins to freeze, to make it perfectly smooth, and 
 slower as it gets pretty stiff. As the ice melts 
 draw off the water, and fill up with fresh layers. 
 
 Chocolate Ice Cream. —For one gallon of ice 
 cream grate fine about one-half cake of chocolate ; 
 make ice cream as for the recipe above; flavor 
 with vanilla and stir in the chocolate. 
 
 Strawberry Ice Cream. —One quart of cream, 
 one pint of strained strawberry juice, one pint or 
 sugar ; mix the sugar and juice together, then stir 
 in the cream. 
 
 Floating Island. —Beat the yolks of three eggs 
 until very light; sweeten and flavor to taste ; stir 
 into a quart of boiling milk, cook till it thickens ; 
 when cool, pour into a low glass dish; whip the 
 whites of the eggs to a stiff froth; sweeten, and 
 pour over a dish of boiling water to cook. Take 
 a tablespoon and drop the whites on top of the 
 cream, far enough apart so that the “little white 
 islands” will not touch each other. By dropping 
 little specks of bright jelly on each island a pleas¬ 
 ing effect will be produced. Also by filling wine 
 glasses and arranging around the stand adds to 
 the appearance of the table. 
 
 Velvet Cream. —Two tablespoonfuls of straw¬ 
 berry jelly, two tablespoonfuls of currant jelly, 
 two tablespoonfuls of pulverized sugar, whites of 
 two eggs beaten stiff, then whip the cream, fill a 
 wineglass one-half full of the whipped cream and 
 fill the glass with the above mixture beaten to a 
 cream. 
 
 Chocolate Custard. —Make a boiled custard 
 with one quart of milk, the yolks of six eggs, six 
 tablespoonfuls of sugar, and one-half cup of grated 
 vanilla chocolate. Boil until thick enough, stirring 
 all the time. When nearly cold, flavor with vanilla. 
 Pour into cups, and put the whites of the eggs 
 beaten with some powdered sugar on the top. 
 
 Chocolatb Cream Custard. —Scrape a quarter 
 of a pound of the best chocolate; pour over it a 
 teacup of boiling water, and let it stand by the 
 
 fire until dissolved. Beat eight eggs light, leaving 
 out the whites of two, and stir by degrees into a 
 quart of rich milk alternately with the chocolate 
 and three tablespoonfuls of sugar. Put the mix¬ 
 ture into cups and bake immediately. 
 
 Boiled Custard. —Allow five eggs to one quart 
 of milk, a tablespoonful of sugar to each egg, set 
 the milk in a kettle of boiling water until it scalds; 
 then, after dipping a little of the milk on to the 
 eggs and beating up, turn into the scalded milk, 
 and stir until it thickens. Flavor to taste. 
 
 Baked Custard. —One quart of milk, five eggs, 
 a pinch of salt, sugar and flavor to taste, boil the 
 milk; when cool, stir in the beaten eggs and 
 sugar, pour into cups, set them in pans of water, 
 and bake ; if baked too long, Mill become watery. 
 
 Lemon Custard. —Four eggs, (leave out the 
 white of one), one cup of sugar, one cup of cold 
 water, one grated lemon, a small piece of butter, 
 one tablespoonful of corn starch; bake as cus¬ 
 tard ; after it is baked, cover it with the beaten 
 white and pulverized sugar; return to the oven ; 
 bake a light brown. 
 
 Coffee Custard. —One-half pint of rich cream, 
 one-half cup cold coffee, four eggs, sugar to taste. 
 
 Floating Island. —One quart of milk, five eggs 
 and five tablespoonfuls of sugar; scald the milk, 
 then add the beaten yolks, first stirring into them 
 a little of the scalded milk, to prevent curdling; 
 stir constantly until of the right consistency; 
 when cool, flavor ; let it get very cold, and before 
 serving beat up the whites of the eggs to a stiff 
 froth, and stir into them a little fine sugar and 
 two tablespoonfuls of currant jelly; dip this on to 
 the custard. 
 
 Almond Custard. —One pint of new milk, one 
 cup of pulverized sugar, one-quarter pound of 
 almonds (blanched and pounded), two teaspoon¬ 
 fuls rose water, the yolks of four eggs; stir this 
 over a slow fire until it is of the consistency of 
 cream, then remove it quickly and put into a dish. 
 Beat the whites with a little sugar added to the 
 froth, and lay on top. 
 
 Indian Custard. —Heat two quarts of milk, 
 then stir in one cup of molasses, a small cup of 
 fine corn meal, two beaten eggs and a little salt, 
 Cook slowly one hour. If it seems too thick, thin 
 it with a little cold water. 
 
 Irish Moss.—Soak a scant handful of Irish 
 moss in strong soda water until it [swells; then 
 squeeze the moss until it is free from water, and 
 put it in a tin bucket which contains six pints of 
 sweet milk. Set the bucket in a large iron pot 
 which holds several pints of hot water; stir sel¬ 
 dom, and let it remain until it will jell slightly by 
 dropping on a cold plate. Strain through a sieve, 
 sweeten and flavor to taste. Rinse a mold or a 
 crock with tepid water; pour in the mixture, and 
 set it away to cool. In a few hours it will be 
 palatable. * Eat with cream and sugar—some add 
 jelly. 
 
 Lemon Jelly. —One box gelatine; pare five 
 lemons thin, and squeeze out the juice ; break up 
 one small stick of cinnamon and a little orange 
 peel, one and one-half pints of sugar; then pour 
 on one pint of cold water, and let it soak for three 
 
CUSTARDS AND CREAMS. 
 
 37 
 
 hours. Put in the kettle with three pints of boil¬ 
 ing waiter, stirring until the gelatine is dissolved. 
 Then let it simmer for about half an hour. Strain 
 through a bag into jelly-molds, and let it cool. 
 
 Lemon Jelly. —One pound of sugar, one-fourth 
 of-a pound of butter, six eggs, juice of two lem¬ 
 ons and rind of three lemons. Beat thoroughly 
 together ; cook until as thick as boiled custard. 
 
 Lemon Butter. —For tarts : One pound pulver¬ 
 ized sugar; whites of six eggs, and yolks of two ; 
 three lemons, including grated rind and juice ; 
 cook tw T enty minutes over a slow tire, stirring all 
 the while. 
 
 Apple Butter. —Take tart cooking apples, such 
 as will make good sauce. To three pecks, after 
 they are peeled and quartered, allow nine pounds 
 of brown sugar, and two gallons, or perhaps a lit¬ 
 tle more, of water. Put the sugar and water in 
 your kettle, and let it boil; then add the apples. 
 After they begin to cook stir constantly till the 
 butter is done. Try it by putting a little in a 
 saucer, and if no water appears around it the 
 marmalade is ready for the cinnamon and nutmeg 
 “ to your taste.” 
 
 Orange Dessert. —Pare five or six oranges; 
 cut into thin slices ; pour over them a coffeecup of 
 sugar. Boil one pint of milk ; add, while boiling, 
 the yolks of three eggs, one tablespoon of corn 
 starch (made smooth with a little cold milk); stir 
 all the time ; as soon as thickened, pour over the 
 fruit. Beat the whites of the eggs to a froth ; add 
 two tablespoons of powdered sugar: pour over 
 the custard, and brown in the oven. Serve cold. 
 
 Frozen Peaches and Cream. —Choose nice 
 ripe peaches, but perfectly sound ; peel and slice 
 them ; mix them with sugar and cream to taste. 
 Freeze. 
 
 Ambrosia.—A layer- of oranges sliced, then 
 sugar, then a layer of cocoa-nut, grated ; then 
 another of oranges, and so on until the dish is full. 
 
 Frozen Peaches. —Take two quarts of rich 
 milk, and two teacupfuls of sugar, mix well to¬ 
 gether and put into a freezer with ice and salt 
 packed around it. Have ready one quart of 
 peaches, mashed and sweetened. When the milk 
 is very cold, stir them in and freeze all together. 
 Strawberries can be used in the same way, but 
 will require more sugar. 
 
 Frozen Strawberries. —Take nice ripe straw¬ 
 berries, put them into a bowl and mash them. 
 Make them rather sweeter than for the table. Let 
 them stand until the juice is drawn out, then 
 freeze. Serve with cream or ice cream. 
 
 Chartreuse D’Oranges. —Make a very clear 
 orange jelly, with one and a half pints of water, 
 six oranges, sugar to taste, one and one-half 
 ounces of gelatine ; divide three or four oranges 
 into quarters, and with a sharp knife remove 
 every vestige of skin of any sort—also the seeds ; 
 have two plain molds, one about one and a fourth 
 inches more in diameter than the oth°r; pour a 
 very little of the jelly at the bottom of the large 
 mold, place in this a layer of orange quarters (if 
 too thick split in two lengthways), cover with 
 more jelly, but only just enough to get a smooth 
 
 surface ; set on ice to set; when it is quite firm, 
 put in the large mold inside of the larger one, 
 taking care to place exactly in the middle, so that 
 the vacant place between the two molds be ex¬ 
 actly of the same width; in the vacant place put 
 more orange quarters, filling up with the jelly un¬ 
 til the whole space is filled up ; place the mold on 
 ice, and proceed to whip one pint of cream with 
 one-half ounce of dissolved gelatine and some 
 sweetened orange juice, which must be added to 
 it a very little at a time, else the cream will not 
 rise in a froth ; when the cream is ready and the 
 jelly set, remove the inner mold by pouring warm 
 •water into it, and fill up the space of the chart¬ 
 reuse with the whipped cream. Set on ice for an 
 hour, turn out and serve. 
 
 A Dish of Snowl —Grate a cocoa-nut, leaving 
 out the brown part. Heap it up in the center of a 
 handsome dish and ornament with fine green 
 leaves, such as peach or honey-suckle. Serve it up 
 with snow cream, made as follows: Beat the 
 whites of five eggs to a stiff froth, add two large 
 spoonfuls of fine white sugar, a large spoonful of 
 rose water or pine-apple. Beat the whole well to¬ 
 gether and add a pint of thick cieam. Put several 
 spoonfuls over each dish of cocoa-nut. 
 
 Apple Float. —One cup of pulverized sugar, 
 one cup of cream beaten to a stiff froth, five eggs 
 beaten light, one lemon, four large apples grated, 
 three tablespoonfuls of gelatine dissolved in warm 
 water. Fills one quart bowl. 
 
 Strawberry Charlotte. —Make a boiled cus¬ 
 tard with one quart of milk, yolks of six eggs, and 
 three-quarters of a cup of sugar, flavored to taste. 
 Line a glass dish with slices of sponge cake dipped 
 in sweet cream, lay upon ripe strawberries sweet¬ 
 ened to taste, then a layer of cake and strawber¬ 
 ries as before. When the custard is cold, pour 
 over the whole. Then beat the whites of the eggs 
 to a stiff froth, add a little sugar and put over the 
 top. Decorate with some ripe berries. 
 
 Baked Pears. —Place in a stone jar first a layer 
 of pears (without paring), then a layer of sugar, 
 then pears, and so on until the jar is full. Then 
 put in as much water as it will hold. Bake three 
 hours. 
 
 Charlotte Russe.— Beat the yolks of four eggs, 
 and stir them into one pint of scalding milk. Boil 
 like custard and set away to cool. Pour a large 
 cup of warm water over a half box of gelatine, set 
 it in the stove, but do not let it get hot; beat the 
 whites of the eggs very light and add enough pul¬ 
 verized sugar to make stiff; then whip one pint of 
 good cream and stir into the custard; then the 
 whites flavored with vanilla; then the gelatine 
 well dissolved. Mix thoroughly and set away to 
 cool (about two hours). Line your dish with either 
 sponge cake or lady fingers, and fill with the mix¬ 
 ture. Let it stand five or six hours. 
 
 Tutti Frutti. —One quart of rich cream, one 
 and one-half ounces of sweet almonds, chopped 
 fine; one-half pound of sugar; freeze, and, when 
 sufficiently congealed, add one-half pound of pre¬ 
 served fruits, with a few white raisins chopped, 
 and finely-sliced citron. Cut the fruit small, and 
 mix well with the cream. Freeze like ice cream; 
 keep on ice until required. 
 
33 
 
 CAKES—SPICE CAKE. 
 
 Russian Cream. —One and one-half quarts rich 
 milk, one cup sugar, one-half box gelatine, four 
 eggs, vanilla to taste. Dissolve the gelatine in the 
 milk; add the yolks and sugar; let it come to a 
 boil, then remove from the fire. When cool, add 
 whites of the eggs, etc. Pour into mold. To be 
 eaten with cream, if preferred. 
 
 Pink Cream. —Three gills of strawberry or cur¬ 
 rant juice, mix with one-half pound of powdered 
 sugar, one-half pint of thick cream ; whisk until 
 well mixed; serve in a glass dish. 
 
 Persian Cream. —Dissolve gently one ounce of 
 gelatine in a pint of new milk, and strain. Then 
 put it in a clean saucepan with three ounces of 
 sugar, and when it boils stir in one-half pint of 
 good cream; add this liquid, at first by spoonfuls 
 only, to eight ounces of jam or rich preserved 
 fruit; mix them very smooth, and stir the whole 
 until it is nearly cold, that the fruit may not sink 
 to the bottom of the mold ; when the liquid is put 
 to the fruit and stirred until nearly cold, whisk 
 them briskly together, and last of all throw in, by 
 very small portions at a time, the strained juice of 
 one lemon. Put into a mold and let it stand at 
 least twelve hours in a cold place before serving. 
 
 Lemon Cream. —Take one lemon and grate it 
 up fine, one cup of sugar, three-fourths of a cup 
 of water, one cup of butter, and three eggs. Take 
 the lemon, sugar, butter, and water, and put them 
 in a pan and let it come to a boil. Have the eggs 
 well-beaten, and stir in while boiling; let it thicken, 
 then take off and cool. Nice for traveling lunch 
 and picnics. 
 
 Souflee De Russe.— Three pints of milk, four 
 eggs, one half box of gelatine, sweeten and flavor 
 to taste. Boil as custard. As it is taken from the 
 fire stir in the whites beaten to a stiff froth. Pour 
 into molds, and when cold, eat with cream. 
 
 Spanish Charlotte.— Place crumbs of stale 
 cake or rolled crackers on the bottom of a pud¬ 
 ding-dish, and put a layer of any kind of jelly or 
 fruit over them. Continue them alternately until 
 the dish is nearly full, making the crumbs form 
 the tip. Pour a custard over it and bake. Serve 
 with sauce. 
 
 CAKES. 
 
 Use the best of materials for cake. The pulver¬ 
 ized sugar should always be sifted. Sift the flour. 
 Beat the whites and yolks of eggs separately. 
 When fruit is used, sprinkle with flour. Stir but¬ 
 ter and sugar to a cream. If baking-powder is 
 used, sift it well through the flour. While the 
 cake is baking, no air must be permitted to get 
 into the oven, unless when neoessary to look at 
 the cake, as it is apt to make it fall. The heat of 
 the oven should be even and regular. When cake 
 is done, it can be tested by sticking a clean straw 
 into it. If nothing adheres to the straw, the cake 
 is done. 
 
 Soft Frosting.— Ten teaspoonfuls of fine sugar 
 to one egg; beat one-half hour. 
 
 Sutti Frutti Frosting.— One-half teacupful 
 of water, three cups ol sugar, whites of two eggs ; 
 
 boil sugar and water until very thick and waxy 
 beat the whites of eggs to a stiff froth, and pour 
 the sirup over them, beating all till cool. Then 
 add one-half pound of almonds, chopped fine • one 
 small half teacup of large white raisins, and a lit¬ 
 tle citron, sliced thin. Very nice for sponge cake. 
 
 Boiled Icing. —One and one-half cups of sugar; 
 put to this two tablespoonfuls of water. Let it 
 boil on back of stove until it is waxy, or stringy • 
 then add whites of two eggs. 
 
 Boiled Icing. —Whites of four eggs, beateD 
 stiff ; one pint of sugar, melted in water, and then 
 boiled ; add to it the eggs, and beat until cold. 
 
 Chocolate Icing.— One-half cake of chocolate 
 grated fine, two-thirds of a cup of sugar, one-half 
 cup of milk or cream; boiled and stirred to a 
 paste. 
 
 Icing. —Two and a half cups sugar, two-thirds 
 of a cup of water; boil together until it candies ; 
 then add the whites of three eggs, slightly beaten, 
 stirring briskly for fifteen minutes, or until it 
 seems perfectly smooth and white; then add the 
 juice of one lemon. This is sufficient for one large 
 white mountain cake, of eight or nine layers, cov¬ 
 ering also top and sides. 
 
 Icing. —Beat the whites of four eggs with one 
 pound of powdered sugar sifted, with one-half a 
 tablespoon starch, and one-fourth of an ounce of 
 fine gum-arabic. Stir it well. 
 
 Chocolate Icing.— Take the whites of two eggs, 
 one and one-half cups powdered sugar, and six 
 large tablespoons of chocolate. 
 
 Icing for Cake. —Beat the whites of four eggs 
 with one pound of powdered sugar, one teaspoon¬ 
 ful each of corn starch and sifted white gum- 
 arabic, and the juice of one lemon. 
 
 Icing for Cake. —Beat the whites of six eggs 
 with one pound each of powdered sugar and 
 blanched and pounded almonds; a little rose¬ 
 water should be added to the almonds during the 
 process of pounding; lay on with a knife, and 
 harden in a cool oven. The eggs must be beaten 
 to a stiff froth. 
 
 Black Cake. —One pound of flour, one and one- 
 half pounds of brown sugar, one pound of butter, 
 twelve eggs, or leave out part of the eggs; use the 
 same quantity of molasses. One teaspoon of 
 soda, three pounds of currants, four pounds of 
 seeded raisins, one pound of citron, two nutmegs, 
 one teaspoon of ground cloves and cinnamon each. 
 Bake in a large loaf three or four hour’s. 
 
 Bread Cake. —Two cups of light dough, one 
 and one-half cups of sugar, one of butter, half 
 cup of milk, two eggs, soda or baking-powder, 
 nutmeg. If too thin, stir in a little flour. 
 
 Spice Cake. —One and one-half cups butter, 
 three cups sugar, one cup sour'milk, five cups 
 flour, five eggs, one teaspoon soda; cinnamon, 
 cloves, nutmeg, allspice, each one teaspoon; one 
 pound raisins. This will make the cakes of usual 
 size, and will keep for two months. 
 
 , . 1 '7 — t 
 
 Spice Cake.— One cup sugar, one egg, one-half 
 cup cream, one-half cup buttermilk, one small 
 
BLACK CAKE—HONEY CAKE. 
 
 39 
 
 •teaspoon soda, one-half .teaspoon ginger, the same 
 •of cinnamon, and salt. , 
 
 Black Cake. —One pound sugar, one pound 
 butter, one pound flour, three pounds raisins, 
 three pounds currants, one-half pound citron, ten 
 •eggs, two teaspoons cinnamon, one teaspoonful 
 •cloves, two teaspoonfuls nutmeg; brown the flour 
 to darken the cake. 
 
 Imperial Cake. —One pound sugar, one pound 
 flour, three-fourths of a pound butter, one pound 
 ^almonds blanched and cut fine, one-half pound 
 citron, one-half pound raisins, rind and juice of 
 one lemon, one nutmeg, ten eggs. 
 
 Fruit Cake from Dough. —Two cups sugar, 
 •one cup butter, one pint of dough, two eggs, one 
 teaspoon soda, as much fruit as you wish, spices 
 to suit taste ; use flour enough to make as stiff as 
 common fruit cake ; set in a warm place to raise 
 for one hour. Bake in a moderate oven. 
 
 Molasses Fruit Cake. —One cup molasses, one 
 and three-quarters cup light brown sugar, one cup 
 cold water. Boil the molasses, sugar and butter 
 together, and set aside to cool; flour as thick as a 
 pound cake, then add eggs; beat this well, then 
 add one pound raisins, one of currants, and one- 
 half of citron, with two heaping teaspoons of flour 
 mixed through the fruit; bake nearly two hours. 
 
 Black Cake. —One pound browned flour, one 
 pound brown sugar, one pound citron, two 
 pounds currants, three pounds stoned raisins, 
 three-quarters pound of butter, one teacup of 
 molasses, two teaspoonfuls mace, two teaspoon- 
 fuls cinnamon, one teaspoonful cloves, one tea¬ 
 spoonful soda, twelve eggs. 
 
 Marble Spice Cake. —Three-quarters of a 
 pound of flour, well dried; one pound white 
 sugar, one-half pound butter, whites of fourteen 
 eggs, one tablespoonful cream of tartar mixed 
 with the flour. When the cake is mixed, take out 
 about a teacup of batter and stir into it one tea¬ 
 spoonful of cinnamon, one of mace, one of cloves, 
 two of spice and one of nutmeg. Fill your mold 
 about an inch deep with the white batter, and 
 drop into this, in several places, a spoonful of the 
 dark mixture. Then put in another layer of 
 white, and add the dark as before. Repeat this 
 until this batter is used up. This makes one large 
 cake. 
 
 Nut Cake. —Two cups sugar, one of butter, 
 three of flour, one of cold water, four eggs, baking- 
 powder, one and one-half cups kernels of hickory 
 or white walnuts. 
 
 Nut Cake. —One cup butter, two of white sugar, 
 four of flour, one of sweet milk, eight eggs (the 
 whites), three teaspoonfuls of baking-powder^ two 
 cups hickory nuts picked out of the shells ana cut 
 up with a clean knife. 
 
 Bread Cake.— Four cups dough, two cups 
 sugar, one cup butter, one cup cream, two eggs, 
 one teaspoon saleratus. Mix with the hands, and 
 add a little flour, also fruit and spices to suit the 
 taste, and let it rise well before baking. 
 
 Citron Cake.— -Whites of twelve eggs, two cups 
 of butter, two cups of sugar, four and one-half 
 
 cups of flour, one-half cup of milk, three teaspoon¬ 
 fuls baking-powder, and one pound of citron. 
 
 Dolly V arden Cake. —Two cups of sugar, two 
 thirds of a cup of butter, one cup of sweet milk, 
 three cups of flour, three eggs, one-half teaspoon 
 of soda, one teaspoon of cream tartar. Flavor with 
 lemon. Bake one half of this in two pans. To 
 the remainder add one tablespoon of molasses, 
 one cup of chopped raisins, one-half cup of cur¬ 
 rants, piece of citron chopped fine, one teaspoon¬ 
 ful of cinnamon, cloves and nutmeg. Bake in two 
 pans and put in sheets alternately with a little 
 jelly or white of an egg beaten to a froth. 
 
 Corn Starch Cake. —One and one-half cups 
 sugar, whites of six eggs, one-half cup sweet milk, 
 one and one-half cups flour, one-half cup corn 
 starch, one-half cup butter, two teaspoonfuls of 
 cream tartar, and one teaspoonful of soda ; lemon 
 to flavor. After all is well mixed, add one-half 
 cup cold water. 
 
 Gold Cake. —The yolks of eight eggs, one whole 
 egg, one-half cup of butter, one and one-half cups 
 of sugar, three-quarters of a cup of milk, two cups 
 of flour, one teaspoonful of cream tartar, one-half 
 teaspoonful of soda. 
 
 Hickory Nut Cake. —Two teacups of sugar, 
 one-half cup of butter, one cup of thin cream, 
 three and one-half cups of flour, three teaspoon¬ 
 fuls of baking-powder sifted through flour, six 
 eggs beaten separately, one pint of chopped hick¬ 
 ory nuts. 
 
 Ice Cream Cake. —One cup of butter, two cups 
 of sugar, one cup of milk, three cups of flour, 
 whites of five eggs, three teaspoonfuls of baking- 
 powder—bake in thin layers ; three small cups of 
 sugar dissolved in a little water, and boiled until 
 done for candy; cool a little, and pour over the 
 unbeaten whites of eggs, and heat together a half 
 an hour. 
 
 Marble Cake. —For white part: One cup of 
 butter, three cups of sugar, five cups of flour, one- 
 half cup of sweet milk, one-half teaspoonful of 
 soda, whites of eight eggs; flavor with lemon. 
 Dark part: One-half cup of butter, two cups of 
 brown sugar, one cup of molasses, one cup of sour 
 milk, four cups of flour, one teaspoon of soda, 
 yolks of eight eggs, one whole egg, spices of all 
 kinds. Put in pan, first a layer of dark, then a 
 layer of light, and finish with a dark layer. 
 
 Silver Cake. —Whites of eight eggs, two cups 
 of sugar, two-thirds of a cup of butter, one-half 
 cup of sweet milk, three cups of flour, two tea¬ 
 spoonfuls of cream tartar, one-half teaspoon soda. 
 
 Snow Cake. —Three-fourths of a cup of butter, 
 two cups of sugar, one cup of milk, one cup corn 
 starch, two cups flour, one and one-half teaspoon¬ 
 ful of baking-powder ; mix corn starch, flour and 
 baking-powder together: add the butter and 
 sugar alternately with the milk; lastly add the 
 whites of seven eggs. Flavor to taste. 
 
 Honey Cakes. —Mix a quart of strained honey 
 with half a pound of powdered sugar, half a 
 pound fresh butter, and the juice of two oranges 
 or lemons; warm slightly, just enough to soften 
 the butter; beat the mixture very hard, adding a 
 
40 
 
 CUP CAKE—ALMOND COOKIES 
 
 grated nutmeg: mix in gradually two pounds or 
 less of flour, make into dough stiff enough to roll 
 out easily ; beat it well all over with rolling-pin ; 
 roll half an inch thick; cut with a tumbler dipped 
 frequently into flour; lay them on shallow tins 
 slightly buttered, and bake well. 
 
 Cup Cake.— One cup of butter, one cup of sweet 
 milk, two cups of sugar, three eggs, four cups of 
 flour, one teaspoonful each of saleratus, nutmeg 
 and cinnamon. You may add a cup of raisins and 
 a cup of currants if you like; either is good. 
 
 Delicate Cake. —Two cups of sugar, one cup 
 of sweet milk, three-fourths of a cup of butter, 
 three cups of flour, whites of eight eggs, three 
 small teaspoonfuls of baking-powder, sliced citron. 
 
 White and Yellow Mountain Cake.—Two 
 cups sugar, two-thirds cup butter, whites of seven 
 eggs, well-beaten, two-thirds cup of sweet milk,two 
 cups flour, one cup corn starch, two teaspoons 
 baking-powder. Bake in jelly-cake tins. Frost¬ 
 ing : Whites of three eggs and some sugar, beaten 
 together—not quite as stiff as for frosting; spread 
 over the cake, add some grated cocoa-nut, then nut 
 your cakes together ; put cocoa-nut or frosting for 
 the top. Yellow mountain : Yolks of ten eggs, 
 one cup butter, two of sugar, one of milk, three of 
 flour, one teaspoon soda, two of cream tartar. 
 
 Marble Cake. —Light part: One and one-half 
 cups white sugar, one-half cup butter, one-half 
 cup sweet milk, one-half teaspoon soda, one tea¬ 
 spoon cream tartar, whites of four eggs, two and 
 one-half cups flour; beat the eggs and sugar to¬ 
 gether, mix the cream of tartar with the flour, and 
 dissolve the soda in the milk. Dark part: One 
 cup brown sugar, one-half cup molasses, one-half 
 cup sour milk, one-half teaspoon soda, two and 
 one-half cups browned flour, yolks of four eggs, 
 one-half teaspoon each of ground cloves and cin¬ 
 namon ; ingredients mixed the same as light part. 
 When both are prepared, put in the cake-pan 
 alternate layers of each, or put them in spots on 
 each other, making what is called leopard cake, 
 until all is used, then bake as usual. 
 
 Delicate Cake. —Whites of four eggs, one cup 
 of milk, running over; one-half cup butter, two 
 cups sugar, two and one-half cups flour, heaping 
 teaspoonful baking-powder. This makes two 
 loaves. If you want it very nice, use one cup of 
 corn starch in place of one of flour. 
 
 Citron Cake. —Six eggs, four cups of flour, two 
 and one-half cups of sugar, two cups of citron, 
 cut in little slips ; two teaspoons baking-powder, 
 one cup sweet milk, one cup butter. 
 
 Cottage Cake.— Three-fourths of a cup of but¬ 
 ter, a cup of white sugar, one and one-half cups 
 flour, four eggs (yolks and whites beaten separate¬ 
 ly), a tablespoonful sweet milk, one and one-half 
 teaspoonfuls baking-powder, lemon and little salt. 
 Rub the baking-powder into the flour. 
 
 Cinnamon Cake. —One cup sour cream, one cup 
 sugar, one-half cup melted butter, one egg, one- 
 half teaspoon soda. Mix as for cookies, roll out 
 and spread ground cinnamon over the top : then 
 roll up as a roll jelly cake, and slice off with a 
 sharp knife and bake. Any good cookie recipe 
 will do. 
 
 Gold and Silver Cake.— One teacup white- 
 sugar, one-half teacup butter, whites of four eggs, 
 two-thirds teacup sweet milk, two teacups flour, 
 two teaspoons baking-powder; flavor. Gold 
 Cake : Same as above, using the yolks of the four 
 eggs, and adding one whole egg. 
 
 Coffee-Cakes. —Three eggs well beaten, two 
 cups brown sugar, one cup butter, one cup of 
 milk, one teaspoonful of soda, two teaspoons of 
 cream of tartar. Work this to a stiff dough, and 
 roll out to about a half inch in thickness. Sift 
 ground cinnamon over evenly, then roll up like- 
 roll jelly cake. Cut slices about a half inch thick 
 from the roll, drop into granulated sugar, and 
 bake thoroughly with sugared side up. 
 
 Breakfast Coffee-Cakes. —Three cups bread 
 sponge, one-half cup butter, little sugar, one egg. 
 Roll thin as baking-powder biscuit. Cut out with- 
 tumbler or cake-cutter, sprinkle over a little sugar, 
 cinnamon, and little bits of butter. 
 
 Corn Starch Cake. —Four eggs, whites only; 
 one cup of powdered sugar, one-half cup of but¬ 
 ter, two-thirds cup of corn starch, one-haif cup 
 sweet milk, one cup flour, two teaspoonfuls bak¬ 
 ing-powder, lemon or rose water flavoring. Cream, 
 the butter and sugar thoroughly either with the 
 hand or a silver spoon ; mix the corn starch with 
 the milk, and add. Then add the eggs, beaten 
 stiff, next the sifted flour into which the baking- 
 powder has been stirred. 
 
 Cream Puffs. —One-half pint cold water, into 
 which rub smooth six ounces of flour ; put it into 
 a spider with four ounces of butter, and stir it 
 continually over a fire not too hot, till it is thor¬ 
 oughly cooked. It will resemble a lump of putty 
 and cleave off the spider like a pancake. Cool 
 this lump and add four eggs. Beat well, and then 
 drop on a buttered tin in neat, compact little 
 “ dabs,” far enough apart not to touch when they 
 rise. Have the oven about as hot as for cookies, 
 and in turning them lift up the tin. If you shove- 
 them before they are set you will have pan-cakes. 
 They should be hollow balls. Bake them long- 
 enough so they will not fall when removed, and 
 cool them on brown paper as quickly as possible, 
 so they won’t sweat. To fill them take one-half 
 pint milk, two beaten eggs, one-quarter cup of 
 flour or corn starch wet smoothly, one cup sugar, 
 lemon or vanilla flavor; cook it in a tin pail in a 
 kettle of hot water, and stir it so it will be 
 smooth. When both are cold, open the puff with 
 a sharp knife—just a little slit on the side—and 
 fill in one tablespoonful of custard. 
 
 Lady Fingers.— Four ounces of sugar, four 
 yolks of eggs, mix well; three ounces of flour, a 
 little salt. Beat the four whites to a stiff froth, 
 stir the whites into the mixture a little at a time 
 until all is in. Butter a shallow pan. Squirt 
 through a confectioner’s syringe or a little piece 
 of paper rolled up. Dust with sugar, and bake 
 in a not too hot oven. 
 
 Almond Cookies. —Two pounds of butter, three 
 pounds of sugar, one pound of shelled almonds, 
 one dozen eggs, one teaspoonful of ground cinna¬ 
 mon, one-half teaspoonful of soda, a cup of boil¬ 
 ing water, one lemon grated; mix butter, sugar, 
 yolks of eggs, lemon, cinnamon, and hot water ;• 
 beat the whites, take three parts, mix also one- 
 
COCOA-NUT COOKIES—GINGER-SNAPS. 
 
 4 * 
 
 half of the almonds, and as much flour as it will 
 hold; roll them, and brush with the whites of 
 eggs. Before putting in the almonds and sugar, 
 almonds must be scalded, dried and cut fine. 
 Bake in a moderate oven. 
 
 Cocoa-Nut Cookies.— One and one-half cups of 
 sugar, one cup butter (nearly), two eggs, one cup 
 grated cocoa-nut, one-half cup milk, one-half tea¬ 
 spoonful soda, one teaspoonful vanilla; cut out 
 and sprinkle with granulated sugar. 
 
 Ginger Cookies. —One cup molasses, one egg, 
 one-half cup brown sugar, one-half cup butter, 
 one teaspoon soda,tablespoon ginger ; flour to roll. 
 
 Ginger-Snaps. —One full cup of shortening, 
 two cups of brown sugar, two of molasses; boil 
 together a short time, and then let cool. Sift four 
 cups of flour with one-half tablespoonful of 
 ground cloves, one-half tablespoonful of cinna¬ 
 mon, one tablespoonful of allspice, two of ginger, 
 one nutmeg, last of all, one teaspoonful of soda, 
 dissolved in hot water; then let cool. It is better 
 to use one part butter. Make in small rolls with 
 the hand, then cut in pieces the size of a hickory 
 nut, giving them plenty of room in the pans to 
 spread. Bake in a moderate oven. Let them 
 cool before taking out the pans. 
 
 Jumbles. —Two cups of sugar, one cup of but¬ 
 ter, four teaspoonfuls of sweet cream, one tea¬ 
 spoonful of cream tartar, one-half teaspoonful 
 soda; knead with flour just stiff enough to roll. 
 After they are cut, dip one side in fine sugar; 
 three eggs. 
 
 Jumbles. —One pound of white sugar, three- 
 fourths of a pound of butter, five eggs, leaving 
 out the yolks of two, and nearly two pounds of 
 flour; spice, if you like. Roll thin, and sprinkle 
 granulated sugar over them before baking. 
 
 Cocoa-Nut Jumbles. —One pound of cocoarnut 
 grated, three-fourths of a pound of sugar, three 
 eggs, large ironspoonful of flour; drop on but¬ 
 tered bans. 
 
 Maccaroons. — One-half pound of almonds 
 blanched, one-half pound of loaf sugar, whites of 
 eggs, one by one. Pound the almonds in a mor¬ 
 tar, occasionally putting in a little rose water to 
 moisten : add sugar. Beat the eggs until they are 
 very stiff, then add enough of the mixture to make 
 a paste. Take a little flour in your hands and 
 mold them into small cakes. Bake a few minutes 
 in a moderately hot oven. The top of the oven 
 should be the hottest. 
 
 Cookies. —Two cups of white sugar, one cup of 
 butter, one cup of sweet milk, two spoons of bak¬ 
 ing-powder, nutmeg; flour enough to roll out; 
 better if rolled out thin, and a hot oven to bake in. 
 
 Cookies. —Whites of two eggs, one large cup 
 of milk, one cup of sugar, one-half cup of butter, 
 two teaspoonfuls baking-powder, flavor with 
 vanilla, rose or nutmeg; flour enough for thick 
 batter; beat thoroughly; drop in buttered pans, 
 dust granulated sugar on top, and bake with dis¬ 
 patch. 
 
 Ginger Cookies of Attrition Flour.— One 
 cup New Orleans molasses, one-half cup sugar, 
 one-half cup butter, one-half cup water, one egg, 
 
 one heaping teaspoon soda stirred into the mo¬ 
 lasses, and one heaping teaspoon of ginger. Mix 
 till smooth, roll thin, and bake quick. 
 
 Cookies. —One cup butter, two cups sugar, 
 four eggs, four cups flour, three tablespoons milk, 
 three teaspoons baking-powder. Rub the flour 
 and butter thoroughly together, cream the butter 
 and sugar, beat the eggs separately; add to the 
 above, with a little nutmeg and cinnamon, or any 
 seasoning preferred. Sift in the flour and baking- 
 powder, and add enough flour to mold and roll 
 out. These cookies will keep fresh two weeks, 
 and if the milk is left out, a month. 
 
 Cookies. —One cup sugar, one-half cup lard or 
 butter, one-half cup sour milk, one-half teaspoon¬ 
 ful soda, just flour enough to roll, baking quickly. 
 Add any flavoring you wish. No eggs are re¬ 
 quired. These are very nice if grated or pre¬ 
 pared cocoa-nut is added. 
 
 Cookies. —One cup sour cream, one cup butter, 
 two cups sugar, two eggs, one teaspoon soda; 
 flour, and flavoring to suit. 
 
 Ginger-Snaps. —One coffeecup New Orleans 
 molasses, one cup butter, one cup sugar; place 
 them on the stove, and let it come to a boil, then 
 take off immediately, and add teaspoon of soda, 
 and a tablespoon of ginger. Roll thin and bake 
 quickly. 
 
 Soft Ginger Cookies.—Two teacups New 
 Orleans molasses, one teacup of melted lard, one 
 teacup of boiling water, four teaspoonfuls of soda 
 bought in bulk, one teaspoonful of ginger. Pour 
 the boiling water on the soda ; do not knead toe 
 stiff. Bake with steady heat. 
 
 Cheap Ginger Cookies. —One cup of molasses, 
 one cup brown sugar, one cup warm water, one 
 cup lard, two tablespoons ginger, one tablespoon 
 soda (dissolved in water), one teaspoon powdered 
 alum, put in last. Mix soft, bake quickly. 
 
 Jumbles. —One and a half cups sugar, one-half 
 a cup of butter, two eggs, one-half teaspoon soda, 
 one of cream of tartar (dissolved in a little sweet 
 milk), flour enough to make like pie-crust. Bake 
 in waffle-irons. Fill the little holes w ith light and 
 dark jelly, alternately. 
 
 Cookies.—O ne cup of butter, two of sugar, two 
 eggs, a teaspoonful of saleratus dissolved in a cup 
 of milk or water, a grated nutmeg, sufficient flour 
 to make stiff to roll out. 
 
 Cocoa-Nut Biscuits.— Ten of sifted sugar, 
 three eggs, six of grated cocoa-nut; whisk the- 
 eggs until very light, add the sugar, then the 
 cocoa-nut; put a tablespoonful on wafer-paper in 
 form of pyramid ; put the paper on tins, and bake 
 in rather cool oven. Keep in tin canisters. 
 
 Graham Cookies. —Two cups sugar, one cup 
 sour cream, one-half teaspoonful of soda; mix 
 quickly, roll and bake. These require less heat 
 and more time in baking than when white flour 
 is used. 
 
 Ginger-Snaps. —One-half teaspoonful each of 
 salt, soda and ginger, three tablespoonfuls of 
 boiling water, three tablespoonfuls of melted lard; 
 put in a teacup and fill up with New Orleans mo- 
 
42 HICKORY NUT COOKIES—ORANGE CAKE. 
 
 lasses. Roll very thin and as soft as you can. 
 Bake in a quick oven. They will keep for weeks. 
 
 Hickory Nut Cookies. —One cup of butter, two 
 cups of sugar, four cups of flour, one-half cup of 
 sour milk, one cup of chopped nuts, and one 
 small teaspoonful of soda, three eggs; dip in 
 sugar. 
 
 Plain Doughnuts. —One and one-half cups 
 sugar, three eggs, one-half cup butter (scant), two 
 cups milk, two spoonfuls baking-powder, flour 
 enough to roll out. 
 
 Doughnuts.— Six cups of flour, one and one- 
 half cups of sugar, three teaspoons of baking- 
 powder, one teaspoon of salt,butter the size of one- 
 half an egg; mix thoroughly, then add four eggs 
 well beaten, and moisten with sweet milk until a 
 soft dough. Flavor with nutmeg or cinnamon. 
 
 Doughnuts. —Three eggs, one cup sugar, one 
 pint of new milk, salt, nutmeg, and flour enough 
 to permit the spoon to stand upright in the mix¬ 
 ture ; add two teaspoonfuls baking-powder and 
 beat until very light. Drop by the dessertspoon¬ 
 ful into boiling lard. These will not absorb a bit 
 of fat, and are the least pernicious of the dough¬ 
 nut family. 
 
 Doughnuts. —Set sponge for them about 2 or 3 
 o’clock; fry them the next forenoon. Make a 
 sponge, using one quart water and one cake of 
 yeast. Let it rise until very light (about five hours 
 is usually sufficient); then add one coffeecupful 
 of lard, two of white sugar, three large mashed 
 potatoes, or two eggs (the potatoes are nicer), and 
 -a small nutmeg. Let rise again until very light. 
 Roll and cut, or pull off bits of dough and shape 
 as you like. Lay enough to fry at one time on a 
 floured plate, and set in the oven to warm. Drop 
 in boiling lard, and fry longer than cakes made 
 with baking-powder. If the dough is light enough, 
 and you heat it before dropping in the lard, your 
 doughnuts will be delicious. 
 
 Ginger-Bread.— One pint of molasses, one 
 glass of sour milk or cream, one tablespoonful of 
 soda, one-half pint of melted lard; put the soda 
 into the milk and molasses and beat to a foam. 
 Make the dough very soft. 
 
 Soft Ginger-Bread. —One cup of sugar, one 
 cup of butter, one cup of sour cream, one cup of 
 New Orleans molasses, four cups of sifted flour, 
 -one tablespoonful of ginger, two tablespoonfuls 
 of soda, the grated rind of one lemon, three eggs, 
 well beaten; stir the butter and sugar together, 
 then add eggs, milk and flour. 
 
 Ginger-Bread.— One egg well beaten, one cup 
 molasses, one cup sugar, one cup of butter, one 
 cup of cold tea, two even teaspoons of soda, flour 
 enough to mix about the consistency of cake. 
 Better baked in two sheets than one, as when too 
 thick the outside will be burned or too hard, be¬ 
 fore it is done through. 
 
 Ginger-Bread. —Melt one-half a cup of butter 
 in one cup of molasses and one of sugar, allowing 
 the mixture to become hot; then add one table¬ 
 spoon of ground ginger, one teaspoon of ground 
 cinnamon, one cup of sweet milk, five cups of 
 flour stirred in with a full half teaspoon of soda. 
 Bake in two flat tin pans, or gem-irons. 
 
 Sponge Ginger-Bread. —In two cups of mo¬ 
 lasses sift two teaspoonfuls of soda and a dessert¬ 
 spoonful of ginger, and a teaspoonful of powdered 
 cinnamon. Stir to a cream; then add four well- 
 beaten eggs, one-half cup of butter, and one-half 
 cup of lard, melted; one cup of sour milk, in 
 which is dissolved three-fourths of a teaspoon of 
 soda. Mix all together; then add flour to the 
 consistency of pound cake. 
 
 Spanish Buns. —Four eggs, three-fourths of a 
 cup of butter, two cups of sugar—beat butter and 
 sugar to a cream, and eggs separately; one cup of 
 milk, one tablespoonful of cinnamon, two cups of 
 flour. Bake in a shallow pan, like soft ginger¬ 
 bread, and when done spread over the top a thin 
 icing made of the white of one egg, a little sugar, 
 and half a teaspoonful of cinnamon. 
 
 Spanish Buns. —One pint of flour, one pint 
 sugar, one cup sweet milk, one cup of butter, four 
 eggs (beaten separate), one teaspoon of cinnamon, 
 one teaspoon cloves, one teaspoon of soda, two 
 teaspoons cream tartar, or three spoons of bak¬ 
 ing-powder; bake on tins, an inch thick, and 
 when taken from the oven, sprinkle with white 
 sugar while hot. 
 
 Lemon Cream Cake. —Take three eggs, two 
 cups of sugar, one tablespoonful of melted butter, 
 one and one-fourth cups of milk, three teaspoon¬ 
 fuls of baking-powder, enough flower to thicken; 
 bake in jelly-cake pans. 
 
 Lemon Cream for Cake.— Two lemons grated, 
 rind and all, one-quarter pound of butter, one- 
 half pound of sugar, six eggs ; beat the eggs very 
 light; heat the butter, sugar and lemon, stir in 
 eggs slowly ; let the mixture boil a few minutes, 
 stirring constantly; when cold, spread on the 
 cakes as you would jelly. 
 
 Orange Cake. —Make a silver cake, and bake in 
 jelly-cake pans; one large orange, grated; one 
 cup of sugar, one egg (one large, or two small 
 ones); cook all until a jelly, and spread between 
 the layers. 
 
 Pine-Apple Cake. —One cup of butter, two 
 cups of sugar, one cup of milk, three cups of 
 flour, whites of six eggs and yolks of four, three 
 teaspoonfuls of baking-powder well mixed through 
 flour; bake in jelly-cake pans ; grate a pine-apple ; 
 sprinkle with sugar, spread between the layers; 
 pine-apple jam may be substituted ; frost the out¬ 
 side ; beat two tablespoonfuls of the pine-apple 
 into the frosting. 
 
 Orange Cake. —Grated rind of one orange; 
 two cups sugar, whites of fc ur eggs and yolks of 
 five, one cup sweet milk, one cup butter, two 
 large teaspoonfuls baking-powder, to be sifted 
 through with the flour; bake quick in jelly tins. 
 Filling: Take the white of the one egg that was 
 left, beat to a frost, add a little sugar, and the 
 juice of the orange ; beat together and spread be¬ 
 tween the layers. If oranges are not to be had, 
 lemons will do instead. 
 
 Orange Cake. —Peel the oranges, and chop 
 very fine ; to two oranges take one-half of a lemon 
 —squeeze the juice and chop the rest; one teacup 
 of sugar. Bake a crust as for short-cake, cut 
 open, butter well, and lay the orange between. 
 
COCOA-NUT CAKE—SPONGE CAKE. 
 
 43 
 
 Cocoa-Nut Cake. —Two eggs, one cup white 
 sugar, one-half a cup sweeet milk, one-quarter cup 
 of butter, one and one-half cups of flour, one and 
 one-half teaspoonfuls baking-powder. Bake in a 
 moderate oven in pans one inch deep. To pre¬ 
 pare the desiccated cocoa-nut, beat the whites of 
 two eggs to a stiff froth, add one cup of pulver¬ 
 ized sugar and the cocoa-nut, after soaking it in 
 "boiling milk. Spread the mixture between the 
 layers of cake and over the top. 
 
 Ice Cream Cake. —Two cups white sugar, one 
 cup butter, one cup sweet milk, whites of eight 
 -eggs, two teaspoonfuls cream tartar, one teaspoon¬ 
 ful soda, three and one-quarter cups winter wheat 
 flour—if spring wheat flour is used, four cups. 
 Bake in jelly-pans. Make an icing as follows: 
 Three cups sugar, one of water; boil to a thick 
 clear sirup, and pour boiling hot over the whites 
 of three eggs ; stir the mixture while pouring in ; 
 add one teaspoonful citric acid; flavor with 
 lemon or vanilla, and spread each layer and top. 
 
 Cream Cake. —One cup white sugar, one and 
 one-half cups flour, three eggs beaten separate 
 and very light, two tablespoons water, one tea¬ 
 spoon baking-powder. Bake in two cakes. Cream : 
 One pint milk, one cup sugar, one-half cup but¬ 
 ter, three eggs, two tablespoons flour ; lemon ex¬ 
 tract. Cut each cake and fill with the cream. 
 
 Chocolate Cake. —Two cups sugar, two-thirds 
 cup of butter, one cup sweet milk, three cups 
 flour, three eggs, two teaspoons baking-powder; 
 lemon extract. Bake as jelly-cake. Caramel: The 
 whites of thyee eggs beaten very stiff ; two cups 
 sugar boiled flntil almost candy ; pour over slow¬ 
 ly on the whites, beating them quite fast; one- 
 half cake chocolate, grated ; vanilla extract; stir 
 until cool, then put between each cake and over 
 the top and sides. 
 
 Fig Cake. —For the cake take one cup of but¬ 
 ter, two cups of sugar, three and one-half cups of 
 flour, one-half cup of sweet milk, whites of seven 
 eggs, two teaspoons of baking-powder. Bake in 
 layers. For the filling, take a pound of figs, chop 
 fine, and put in a stew-pan on the stove ; pom’ 
 over it a teacup of water, and add one-half cup of 
 sugar. Cook all together until soft and smooth. 
 Let it cook, and spread between the layers. 
 
 Chocolate Frosting.— One cake (or one-half 
 pound) French vanilla sweet chocolate, grated; 
 one-half cup granulated sugar, three-fourths of a 
 cup of sweet milk ; one tablespoon butter, a little 
 salt. Boil twenty minutes, stirring constantly; 
 take from the fire and pour into a dish. When 
 near cool, add one tablespoon of vanilla ; spread 
 on the cake. If the mixture is thicker than jelly, 
 thin it with milk. This quantity will ice two 
 cakes, three layers each. The best cake is gold 
 cake, baked in jelly-tins. 
 
 Lemon Jelly-Cake. —Cake : One cup sugar, one 
 egg, butter size of an egg, one cup milk, three 
 cups flour. Jelly : Rind and juice of one lemon, 
 one egg, one cup sugar, three teaspoonfuls corn 
 starch, one cup hot water ; mix, and let it boil up 
 once. 
 
 Gentlemen’s Favorite.— One-half cup of but¬ 
 ter, two cups of sugar, beaten to a cream, seven 
 
 eggs beaten separately, two tablespoonfuls of 
 water, two cups of flour, two teaspoonfuls of bak¬ 
 ing-powder. Bake in jelly-cake pans in a quick 
 oven. Jelly: One egg, a cup of sugar, three 
 grated apples and one lemon. Stir until it boils 
 and becomes thick. Let it cool before putting on 
 the cake. 
 
 Cocoa-Nut Cake. —After using the whites of ten 
 eggs for snow cake, take the yolks, one and one- 
 half cup sugar, two thirds butter, two-thirds 
 sweet milk, two cups flour, one teaspoon soda, one 
 cream tartar, whites of four or five eggs for frost¬ 
 ing ; sprinkle cocoa-nut upon each layer of frost¬ 
 ing. 
 
 Chocolate Cake. —Make as for nice cup cake, 
 bake in jelly-cake tins. Icing : Boil together for a 
 few minutes three cups of sugar and one cup boil¬ 
 ing water; pour this sirup into half a cake of 
 chocolate, grated ; add whites of three eggs beaten 
 stiff. Put this icing between layers of cake and on 
 top. 
 
 Cocoa-Nut Cake. —Two eggs, two tablespoon¬ 
 fuls butter, one cup sugar, half cup milk, two cups 
 flour, two cups cocoa-nut soaked in milk, two tea¬ 
 spoons baking-powder. 
 
 Sponge Cake. —Take three eggs, beat three 
 minutes, then add one and one-half cup sugar, 
 and beat five minutes ; add one teacup flour, and 
 one teaspoon cream tartar, and beat three min¬ 
 utes ; add one-half teaspoon soda, dissolved in one- 
 half cup cold water, and another cup of flour; 
 beat enough to mix well. Flavor and bake in a 
 deep pan in a quick oven. 
 
 Sponge Cake. —Four eggs, one cup of sugar 
 (yolks and sugar beaten until very light, and whites 
 beaten separately), one cup of flour, into which 
 has been sifted one teaspoonful of baking-powder. 
 Flavor to taste. 
 
 Easy Sponge Cake.— Three eggs beaten one 
 minute ; add one and one-half cups of sugar beat- 
 ten five minutes, one cup of flour beaten one min¬ 
 ute : one-half cup of cold water and another cup 
 of flour, in which has been mixed two teaspoons 
 of baking-powder, beaten one minute. Bake in a 
 slow oven. 
 
 Sea Foam. —Whites of ten eggs beaten to a stiff 
 froth, one and one-half cups of sifted sugar, one 
 cup sifted flour, one teaspoonful cream tartar; 
 put into rings and bake quick. 
 
 Sponge Cake. —Two cups of white sugar, four 
 eggs, beat separately; two cups of sifted flour, in 
 which put two teaspoonfuls of baking-powder, 
 three-quarters of a cup of hot water; be sure and 
 pour water in last, and drop in little at a time. 
 Flavor with lemon. 
 
 Mary’s Sponge Cake. —Ten eggs, yolks and 
 whites beaten separately ; two cups of sugar, two 
 cups of flour, two teaspoonfuls of baking-powder, 
 grated rind and juice of one lemon ; the flour 
 sifted and stirred in as lightly as possible. 
 
 White Sponge Cake. —Whites of eleven eggs, 
 one even tumblerful of flour, one and one-half 
 tumblerfuls of granulated sugar, one teaspoonful 
 of cream tartar, one teaspoonful of vanilla; sift 
 the flour three or four times before measuring. 
 
44 
 
 TEA, COFFEE- 
 
 Beat the eggs on a large platter very stiff, then 
 add the sugar and flour very lightly. This fills a 
 three-quart pan, which must have a tube in it. 
 Bake thirty-five or forty minutes in a moderate 
 oven, then try with a broom straw. When done, 
 remove from the oven, and let stand on the tube 
 to cool. Success depends upon having the eggs 
 very stiff, and adding the sugar and flour lightly. 
 
 Strawberry Short-Cake.— First prepare the 
 berries by picking; after they have been well 
 washed—the best way to wash them is to hold the 
 boxes under the faucet and let a gentle stream of 
 water run over them into an earthen bowl—then 
 drain and pick them into an earthen bowl; now 
 take the potato-masher and bruise them and cover 
 vith a thick layer of white sugar; now set them 
 .side until the cake is made. Take a quart of 
 sifted flour, one-half a cup of sweet butter, one 
 egg well beaten, three teaspoonfuls of baking- 
 powder, and milk enough to make a rather stiff 
 dough ; knead well, and roll with the rolling-pin 
 till about one inch thick; bake till a nice brown 
 and when done remove it to the table, turn it out 
 of the pan, and with a light sharp knife cut it 
 down lengthwise and crossways ; now run the 
 knife through it, and lay it open for a few mo¬ 
 ments, just to let the steam escape (the steam 
 ruins the color of the berries); then set the bot¬ 
 tom crust on the platter, cover quickly with the 
 berries, an inch and a half deep; lay the top crust 
 on the fruit, dust thickly with powdered sugar, 
 and if any berry juice is left in the bowl, pour it 
 round the cake, not over it, and you will have a 
 delicious short-cake. 
 
 Scotch Short-Cake. —Take one-half a pound of 
 slightly salted butter, and one pound of flour; 
 then mix flour and butter with hands ; then add 
 four ounces of loaf sugar, and work all into a 
 smooth ball; then roll out until it is an inch thick ; 
 prick over with a fork, and pinch round the edges, 
 and bake for one-half an hour in oven, with a 
 moderate fire, in a round or square pan, accord¬ 
 ing to taste. 
 
 Corn Gems, —Two cups of com meal, two cups 
 of flour, two cups of sweet milk, two eggs, three 
 heaping teaspoonfuls of baking-powder, one-half 
 cup of butter, one-half cup of sugar. Bake in 
 gem-pans. 
 
 TEA, COFFEE, CHOCOLATE. 
 
 Tea.— People must consult their own tastes as 
 to kind of tea. Mixed is the best to use with ice. 
 Allow one teaspoonful for each person. Use boil¬ 
 ing water, but do not boil the tea, and use while 
 fresh. Tea is best made in an earthen tea pot— 
 never in tin. Iced tea should be made several 
 hou rs before it is needed, and then set upon ice. 
 When ready to use it, sweeten and drink without 
 milk or cream. Use cracked ice to put into the 
 glass. 
 
 Vienna Coffee.— Leach or filter the coffee 
 through a French filterer, or any of the many 
 coffee-pots that filter instead of boiling the cof¬ 
 fee ; allow one tablespoonful of ground coffee to 
 each person, and one extra for the pot. Put one 
 
 FR UITS. 
 
 quart of cream into a milk-boiler, or, if you have 
 none, into a pitcher in a pail of boiling water ; put 
 it where the water will keep boiling, beat the 
 white of an egg to a froth, then add to the egg 
 three tablespoonfuls of cold milk; mix the egg 
 and cold milk thoroughly together ; when hot, re¬ 
 move the cream from the fire and add the egg and 
 cold milk; stir it all together briskly for a min¬ 
 ute or two, and then serve. 
 
 Coffee.— Make a flannel bag; hem the top and 
 run through it a small wire by which the bag may 
 be suspended in the pot, so that the bottom of the- 
 bag comes within two inches of the bottom of the 
 pot. Grind the coffee fine and put into the bag, 
 !u ei V pour the P r °Per quantity of water through 
 the bag into the pot; let the water be boiling 
 when poured in ; then set the pot back where it 
 can simmer gently fifteen minutes, and you have 
 good coffee, without egg-shells or cold'water to 
 settle it. Coffee that needs settling is not proper¬ 
 ly made. The flannel bag should be made of flan¬ 
 nel so fine that the coffee will not sift through. 
 
 Chocolate. —Take one and one-half quarts of 
 good milk, and one-half pint of cream, to one- 
 fourth of a pound of grated chocolate ; let the 
 milk and cream come to a scald. After mixing 
 the chocolate with a little cold milk, stir it into 
 the scalding milk and let it simmer for fifteen 
 minutes, adding one-fourth of a cup of sugar, and 
 stirring occasionally. 
 
 Mock Cream for Tea or Coffee.— To a pint 
 of milk take the yolk of one egg ; put on the fire 
 and let it come to a scald. It is improved by add¬ 
 ing a little cream when it is cool. 
 
 Chocolate.— Scrape two sticks of chocolate and 
 boil it in half a cup of water. Stir to a smooth 
 paste. Sweeten a pint of milk with loaf sugar, 
 and, when boiling, pour on to the chocolate and 
 let boil together a few seconds, stirring it well. 
 Serve immediately. Some persons prefer a little 
 water instead of all milk. Sweeten a little cream 
 and whip to a froth and place on the top of each- 
 cup. 
 
 FRESH FRUITS. 
 
 To Crystalize Fruit. —Pick out the finest of 
 any kind of fruit—leave in the stones; beat the- 
 whites of three eggs to a stiff froth ; lay the fruit 
 in the beaten egg, with the stems upward ; drain 
 them, and beat the part that drips off again; se¬ 
 lect 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 on it, and set 
 it in a cool oven ; when the icing on the fruit be¬ 
 comes firm, pile them on a dish, and set them in 
 a cold place. 
 
 Pine-Apples.— Slice on a slaw-cutter, or very 
 thin with a knife; mix with finely-powdered 
 sugar. Set on ice till ready to serve. 
 
 Oranges. —Slice, mix with powdered sugar, and 
 strew grated cocoa-nut over the top. Are also- 
 nice served whole, the skins quartered and turned 
 down. Form in a pyramid with bananas and 
 white grapes. 
 
COOKERY FOR THE SICK. 45 
 
 Melons. —Melons are much nicer if kept on ice 
 until time for serving. Cut off a slice at each end 
 of the water-melon, then cut through the center; 
 stand on end on platter. Cantaloupe melons 
 should have the seeds removed before sending to 
 the table. Eat with a spoonful of strained honey 
 in each half of melon. 
 
 Bananas and Cream. —Peel, slice, and heap up 
 in a glass dessert-dish, and serve raw, with tine 
 sugar and cream. 
 
 COOKERY FOR THE SICK. 
 
 Beef Tea. —Very nice beef tea is made by cut¬ 
 ting up tender, juicy beef into pieces about one 
 inch square ; put into a strong bottle, cork tightly 
 and set in a kettle of cold water. Boil it about 
 two hours; the fluid then obtained will be the 
 pure nutriment of the meat, and the tonic effects 
 are powerful. 
 
 Beef Tea. —Cut raw beef into small pieces, 
 cover with cold water, and set on the back of the 
 stove, where it will not boil, until all the juice is 
 extracted from the beef. When wanted for use 
 skim off all the fat, strata, season, and let it come 
 to a boil. 
 
 Veal or Mutton Broth. —To each pound of 
 meat add one quart of cold water, bring it gently 
 to a boil; skim it and add salt ; simmer the broth 
 about three hours. A little rice may be boiled 
 With the meat. When cold skim off the fat. 
 
 Chicken Broth. —Take part of a chicken, joint 
 it, and cover with water; let it boil closely cov¬ 
 ered until the meat drops from the bones; then 
 skim off the fat, strain, and season with a little 
 salt, and if liked add a teaspoonful of rice, and let 
 boil until the rice is cooked. 
 
 Scraped Beef.— Take a good piece of raw 
 steak, lay it on a meat board, and with a knife 
 scrape into tine bits ; after removing all hard and 
 gristly parts put it into a pan over the fire and let 
 it remain just long enough to become thoroughly 
 heated through, stirring it up from the bottom 
 occasionally; season with a little salt. This is 
 very nutritious and quite palatable. 
 
 To Prepare an Egg.— Beat an egg until very 
 light, add seasoning to the taste, and then steam 
 until thoroughly warmed through, but not hard¬ 
 ened. This will take about two minutes. An egg 
 prepared in this way will not distress a sensitive 
 stomach. 
 
 Milk Porridge. —Make a thin batter of white 
 flour and cold milk, and stir it into boiling milk, 
 with a little salt. Let it boil for a few minutes, 
 stirring all the time. 
 
 Panada. —Shave very thin soft parts of light 
 bread into a bowl, put in a piece of butter the 
 size of a large hickory nut; grate over this some 
 nutmeg, pour on boiling water, cover and let 
 stand a few minutes. 
 
 Panada. —Break the soft part of a stale loaf in 
 pieces, and soak in cold water for an hour, then 
 mash ; put it on the fire, with a little salt, butter 
 and sugar to taste, and cook slowly for an hour; 
 
 add two yolks of eggs beaten, with two table¬ 
 spoonfuls of milk. 
 
 Oat-Meal Gruel. —Put two large spoonfuls of 
 oat-meal, wet in cold water, into one pint of boil¬ 
 ing water, boil it gently one-half hour, skim, and 
 add a little salt, sugar, and nutmeg. 
 
 Port Wine Jelly. —Melt in a little warm water 
 one ounce of isinglass, stir into it one pint of port 
 wine, adding two ounces of sugar, an ounce of 
 gum arabic and half a nutmeg, grated; mix all 
 well and boil ten minutes, or until every thing is 
 thoroughly dissolved; then strain and set away to 
 get cold. 
 
 Barley Water. —Soak one pint of barley in 
 lukewarm water for a few minutes ; then drain off 
 the water. Put the barley in three quarts of cold 
 water, and cook slowly until the barley is quite 
 soft, skimming occasionally. This barley water, 
 when cold, flavor with a little jelly or lemonade. 
 
 Rice Milk. —Pick and wash the rice carefully; 
 boil it in water until it swells and softens; when 
 the water is partly boiled away, add some milk. 
 It may be boiled entirely in milk, by setting the 
 vessel in which the rice is in boiling water; 
 sweeten with white sugar, and season with nut¬ 
 meg. It also may be thickened with a little flour 
 or beaten egg. 
 
 Flaxseed Tea. —One-half pound of flaxseed, 
 one-half pound of rock candy, and three lemons 
 pared and sliced; pour over this two quarts of 
 boiling water; let it stand until very cold ; strata 
 before drinking. This is good for a cough. 
 
 Appleade. —Cut two large apples in slices, and 
 pour on them one pint of boiling water; strain 
 well and sweeten. Ice it before drinking. 
 
 Blackberry Sirup. —One quart of blackberry 
 juice, one pound of sugar, one-half ounce of nut¬ 
 meg, one-half ounce of cinnamon, one-fourth of 
 an ounce of cloves, one-fourth of an ounce of all¬ 
 spice. 
 
 Toast Water. —Toast stale bread until quite 
 brown, but do not burn it; put it into a large 
 bowl, and pour over it boiling water; let it stand 
 for an hour or so, strain, and put in a piece of ice 
 before drinking. 
 
 Toast. —Toast bread until a nice brown all over, 
 taking great care not to burn; butter each slice, 
 dip into hot water, or pom- over each piece enough 
 sweet cream to moisten it. 
 
 Blackberry Wine. —To one gallon of mashed 
 berries add one quart of boiling water, and let it 
 stand twenty-four hours; then strain them, and 
 to every gallon of juice add three pounds of 
 brown sugar. Put in a jug or demijohn, and 
 cover with a thin piece of muslin until October, 
 then bottle it off. 
 
 Wine Whey. —Sweeten one pint of milk to 
 taste, and when boiling throw in two wineglasses 
 of sherry; when the curd forms, strain the whey 
 through a muslin bag into tumblers. 
 
 Arrowroot Custards.— Boil a pint of milk, 
 and while boiling stir into it one large spoonful of 
 arrowroot mixed smooth with a little cold milk; 
 add a tittle salt; let it boil three or four minutes, 
 
46 
 
 COOKERY FOR THE SICK—CANDIES. 
 
 then let it cool, and add a couple of beaten eggs, 
 sugar, and nutmeg to the taste, and set it where 
 it will get scalding hot, stirring all the time. As 
 soon as it boils up turn it into custard cuds. 
 
 Cracked Wheat.— To one quart of hot water 
 take one small teacup of cracked wheat and a lit¬ 
 tle salt; boil slowly for half an hour, stirring oc¬ 
 casionally to prevent burning. Serve with sugar 
 and cream or new milk. 
 
 Raw Egg.—B reak a fresh egg into a glass, beat 
 until very light, sweeten to taste and add two 
 tablespoonfuls of port wine, then beat again. 
 
 powdered sugar ; flavor and pour into a mold and 
 set in a cool place. When quite firm turn out in 
 a dish. Eat with sugar and cream. 
 
 Chicken Jelly. —Cut up a chicken and put into 
 a quart of cold water; let it simmer until reduced 
 to a little less than a pint; remove from the fire 
 and strain as for jelly; season with a little salt! 
 Coop the breast meat into small pieces and mix 
 with liquor, and then pour the whole into a mold 
 and set away to cool. 
 
 Fine Hominy.— Put to soak one pint of hominy 
 in two and one-half pints of boiling water 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 
 boiling water; let boil one-half hour. 
 
 Oat-Meal Mush. —Sift into boiling water, with 
 a little salt, oat-meal until about the consistency 
 of common mush ; let it boil one-half hour. 
 
 Blackberry Cordial. —Warm and squeeze the 
 berries; add to one pint of juice one pound of 
 white sugar, one-half ounce of powdered cinna¬ 
 mon, one-fourth ounce of mace, two teaspoonfuls 
 of cloves. Boil all together for one-fourth of an 
 hour; strain the sirup, and to each pint add a 
 glass of French brandy. Two or three doses of 
 a tablespoonful or less will check any slight 
 diarrhea. When the attack is violent, give a 
 tablespoonful after each discharge until the com¬ 
 plaint is in subjection. It will arrest dysentery if 
 given in season, and is a pleasant and safe remedy. 
 
 Flour for Infants.—T ake one tea¬ 
 cupful of flour, tie it up tightly in a close muslin 
 bag, and put it in a pot of cold water and boil 
 three hours ; then take it out and dry the outside. 
 When used, grate it. One tablespoonful is enough 
 for one teacupful of milk (which would be better 
 With a little water); wet the flour with a little 
 cold water and stir into the milk ; add a verv lit¬ 
 tle salt and boil five minutes. 
 
 Oyster Toast. —Make a nice slice of toast and 
 butter it, lay it in a hot dish ; put six oysters and 
 a teacupful of their own liquor into a tin cup and 
 boil one minute. Use half milk if preferred, 
 season with a little butter, pepper and salt, and 
 pour over the toast. 
 
 CANDIES. 
 
 Cocoa-Nut Candy.— Grate very fine a sound; 
 cocoa-nut, spread it on a dish, and let it dry 
 naturally for three days, as it will not bear the 
 heat of an oven, and is too oily for use when 
 treshly broken. Four ounces will be sufficient 
 for a pound of sugar for most tastes, but more 
 can be used at pleasure. To one pound of sugar 
 take one-half pint of water, a very little white of 
 egg, and then pour over the sugar; let it stand 
 for a short time, then place over a very clear fire 
 and let it boil for a few minutes ; then set it one 
 side until the scum is subsided, clear it off, and 
 boil the sugar until very thick: then strew in the 
 nut, stir and mix it well, and do not quit for an 
 instant until it is finished. The pan should not 
 be placed on the fire, but over it, as the nut is lia¬ 
 ble to burn with too fierce a heat. 
 
 Almond Candy. —Proceed in the same way as- 
 for cocoa-nut candy. Let the almonds be per¬ 
 fectly dry, and do not throw them into the sugar 
 until they approach the candying point. 
 
 To Candy Nuts.— Three cups of sugar, one cup 
 of water; boil until it hardens when dropped in 
 water, then flavor with lemon. I.t must not boil 
 after the lemon is put in. Put a nut on the end 
 of a fine knitting-needle, take out and turn on the 
 needle until it is cool. If the candy gets cold, set 
 on the stove for a few minutes. Malaga grapes 
 and oranges, quartered, may be candied in the 
 same way. 
 
 Chocolate Caramels. —Two cups of sugar one 
 cup of warm water, one-half cup of grated choco¬ 
 late, three-fourths of a cup of butter. Let boil 
 without stirring, until it snaps in water. 
 
 Egg Gruel.— Beat the yolk of one egg with on- 
 tablespoonful of sugar; pour one teacupful o 
 boiling water on it; add the white of the eg i 
 beaten to a froth, with any seasoning or spici 
 desired. To be taken warm. 
 
 Mulled Jelly. —Take one tablespoonful of 
 currant or grape jelly; beat with it the white of 
 ? n , e # aa< J a ,little l° a f sugar; pour on it one- 
 half pint of boiling water and break in a slice of 
 dry toast, or two crackers. 
 
 Irish Moss Blanc-Mange. —Pick over carefulh 
 one teacupful of Irish moss ; wash it first in saler 
 atus water; then rinse it several times in fresl 
 water. Put it in a tin pail with one quart oi 
 milk ; cover closely and set in a kettle of boiling 
 
 water._Let it stand until it begins to thicken. 
 
 then strain through a fine sieve and sweeten witl 
 
 Chocolate Caramels.— One-half pound of 
 grated chocolate, two teacups of sugar, one-half 
 cup of milk and water, a lump of butter, one tea¬ 
 spoon of alum. 
 
 Sugar Candy.— Six cups of white sugar, one 
 cup of vinegar, one cup of water, a tablespoonful 
 ot butter in at the last, with one teaspoonful of 
 soda dissolved in hot water. Boil without stir¬ 
 ring one-half hour. Flavor to suit the taste. 
 
 Cream Candy. —Four cups of sugar, two cups 
 of water, three-fourths of a cup of vinegar, one 
 cup of cream or rich milk, a piece of butter the 
 size of an egg, two teaspoonfuls of vanilla, a 
 pinch ot soda. Let it boil until it cracks in water 
 then work very white. ’ 
 
 Maple Candy. —Four cups of maple sirup ; boil 
 1 until it cracks in water, and just before taking- 
 
ANTIDOTES FOR POISONS. 
 
 47 
 
 from the fire, put in a piece of butter the size of 
 an egg. If preferred waxy, do not let it cook so 
 long. 
 
 Butter Scotch. —One cup of molasses, one cup 
 of sugar, one-half cup of butter. Boil until done. 
 
 ANTIDOTES FOR POISONS. 
 
 The following list gives some of the more com¬ 
 mon poisons and the remedies most likely to be 
 on hand in case of need :— 
 
 Acids. —These cause great heat and sensation of 
 burning pain from the mouth down to the 
 stomach. Remedies : Magnesia, soda, pearl ash, 
 or soap dissolved in water; then use stomach- 
 pump, or emetic. 
 
 Alkali. —Best remedy is vinegar. 
 
 Ammonia. —Remedy: Lemon juice, or vinegar. 
 
 Alcohol. —First cleanse out the stomach by an 
 emetic, then dash cold water on the head, and 
 give ammonia (spirits of hartshorn). 
 
 Arsenic. —Remedies : In the first place, evacu¬ 
 ate the stomach, then give the white of eggs, lime 
 water, or chalk and water, charcoal, and the 
 preparation of iron, particularly hydrate. 
 
 Laudanum. —Same as opium. 
 
 Belladonna. —Give emetics, and then plenty of 
 vinegar and water, or lemonade. 
 
 Morphine. —Same as opium. 
 
 Charcoal. —In poison by carbonic gas, remove 
 the patient to the open air, dash cold water on the 
 head and body, and stimulate the nostrils and 
 lungs with hartshorn, at the same time rubbing 
 the chest briskly. 
 
 Corrosive Sublimate. — Give white of egg 
 freshly mixed with water, or give wheat flour and 
 water, or soap and water freely, or salt and water. 
 
 Creosote. —White of eggs and emetics. 
 
 Lead. —"White lead and sugar of lead. Reme¬ 
 dies: Alum, cathartics—such as castor oil and 
 epsom salts, especially. 
 
 Mushrooms when Poisonous.— Give emetics 
 and then plenty of vinegar and water, with doses 
 of ether, if handy. 
 
 Nitrate op Silver (Lunar Caustic).— Give a 
 strong solution of common salt and then emetics. 
 
 Opium. —First give a strong emetic of mustard 
 and water, then strong coffee and acid drinks ; 
 dash cold water on the head. 
 
 Nux Vomica. —First emetics and then brandy. 
 
 Oxalic Acid (frequently mistaken for epsom 
 salts).—Remedies : Chalk, magnesia, or soap and 
 water, and other soothing drinks. 
 
 Prussic Acid. —When there is time, administer 
 chlorine in the shape of soda and lime. Hot 
 brandy and water; hartshorn and turpentine are 
 also useful. 
 
 ' 
 
 Snake Bite, etc. —Apply immediately strong 
 hartshorn, and take it internally; also give sweet 
 oil and stimulants freely ; apply a ligature tightly 
 over the part bitten, and then apply a cupping- 
 glass. 
 
 Tartar Emetic. —Take large doses of tea made 1 
 of galls, Peruvian bark, or white-oak bark. 
 
 Verdigris. —Plenty of white of eggs and water. 
 
 White Vitriol. —Give the patient plenty of 
 milk and water. 
 
 A Cure for W t hisky Drinkers. —Sulphate of 
 iron five grains, magnesia ten grains, peppermint 
 water eleven drachms, spirit of nutmeg one 
 drachm; twice a day. 
 
 MISCELLANEOUS. 
 
 To Clean Paint. —Tea leaves may be saved 
 from the table for a few days, and when sufficient 
 are collected, steep (not boil) them for half an 
 hour in a tin pan. Strain the water off through a 
 sieve, and use this tea to wash all varnished paint. 
 It removes spots, and gives a fresher, newer 
 appearance than when soap and water is used. 
 For white paint, take up a small quantity of 
 whiting on a damp piece of old white flannel, and 
 rub over the surface lightly, and it will leave the 
 paint remarkably bright and new. 
 
 To Raise the Pile of Velvet.—C over a hot 
 smoothing-iron with a wet cloth, hold the velvet 
 firmly over it; the vapor rising will raise the pile 
 of the velvet with the assistance of a light whisk. 
 
 To take Mildew from Linen.— Rub the spots 
 with soap ; scrape chalk over it and rub it well \ 
 lay it on the grass, in the sun; as it dries, wet it a 
 little ; it will come out with two applications. 
 
 To Clean Marble. —Take two parts of com¬ 
 mon soda, one part of pumice stone, and one part 
 of finely-powdered chalk; sift it through a fine 
 sieve, and mix it with water; then rub it well all 
 over the marble, and the stains will be removed ; 
 rub the marble over with salt and water. 
 
 To Clean Tinw t are. —The best thing for clean¬ 
 ing tinware is common soda. Dampen a cloth,, 
 dip it in soda, rub the ware briskly, after which,, 
 wipe dry. 
 
 To Clean Cut-Glass. —Having washed cub 
 glass articles, let them dry, and afterwards rub 
 them with prepared chalk and a soft brush, care¬ 
 fully going into all the cavities. 
 
 Indelible Ink. —To one tablespoonful of rain 
 water, one-half teaspoon of vinegar, and a piece 
 of lunar caustic, three inches long; shake well 
 together; put on to your cloth a little milk and 
 soda (to a tablespoon of milk, a piece of baking- 
 soda as large as a grain of corn); iron smooth, 
 and write immediately. 
 
 Iron Rust. —This may be removed by salt 
 mixed with a little lemon juice ; put in the sun ; 
 if necessary use two applications. 
 
 Mu, dew.— Dip the stained cloth in buttermilk, 
 and lay in the sun. 
 
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