:l '■<;''. I': iUi«t'-;: ■I *'M '»! ■ ; I , : ■ , irV .1 .,(,. '.'■ .ill;' lMi',*/^^i • .(■ I i';'-:";w-"M;:Ki;;i:,:li|i;wi-" m^B Class T/n Book ■V C^ i . {r^ Goipglit}!"- COEVRICHT DEPOSIT. Subsctiption Price, 92.00 Fef Aaattta. FebruaTy, 1896. THE ' PRESIDENTIAL ^ ADAPTED FROM THE WHITE HOUSE COOK BOOK CHICA.QO NBW YORK THE ^STKRNER COMPANY THE PRESIDENTIAL 2 Cook Book ^-=^^^»^-— > v\ ADAPTED PROW THE WHITE HOUSE COOK BODK ^'"'•^ ojL CHICAGO MBJ-W YORK THE -WERNER COMPANY Copyright, ib95, by THE WERNER COMPANY. SMs ia^0Xwmje Js attjectiowaMaj djedicatied —BY THE AUTHOR. J/ Publishers' Preface. IN presenting to the public that great kitchen encyclopedia, "The White House Cook Book," we stated in our preface that we believed the book more fully represented the progress and present perfection of the cul- inary art than any other work. This strong assertion was subsequently attested by the enormous sale of the book, it having gained a wider circula- tion than ever before accorded a cook book. What we then claimed for the "White House" we now claim for the "Presidential," in so far as the vitally important points of the book are concerned, comprising, as it does, most of the matter originally published in the "White House Cook Book." The "Presidential Cook Book" may be said to be a revision of the neces- sarily higher priced "White House," a condensed volume in complete prac- tical form, but containing all the most important recipes of the latter, and more easily within reach of the masses in point of price. The authors of the "White House Cook Book," from which is compiled the "Presidential," were that world-famous chef, Hugo Ziemann, steward of the White House under the Harrison administration, and Mrs. F. L. Gillette, also of national fame. Hugo Ziemann was at one time caterer for that Prince Napoleon who was killed while fighting the Zulus in Africa. He was afterwards steward of the famous Hotel Splendide in Paris. Later he conducted the celebrated Brunswick Cafe in New York, and still later he gave to the Hotel Richelieu in Chicago, a cuisine which won the applause of even the gourmets of foreign lands. Mrs. F. L. Gillette is no less proficient and capable, having made a life-long and thorough study of cookery and housekeeping, especially as adapted to the practical wants of average American homes. The "Presidential" has been prepared with great care. Every recipe has been tried and tested, and can be relied upon as one of the best of its kind. It fills the requirements of housekeepers of all classes. It embodies several original and commendable features, among which may be mentioned the convenient classification and arrangement of topics; the simplified method of explanation in preparing an article, in the order of manipulation, thereby enabling the most inexperienced to clearly comprehend it. The sub- ject of carving has been given a prominent place, not only because of its special importance in a work of this kind, but particularly because it con- tains entirely new and original designs, and is so far a departure from the usual mode of treating the subject. The PoBiiisHEES. ;=^c^^ PAGE. Carving 1 Soups, 21 Fish, 41 Shell Fish . . . .57 Poultry and Game, 70 Meats, 94 Mutton and Lamb, 120 Pork .127 Sauces and Dressing- for Meats and Fish, 138 Salads, ; . . 149 Catsups, .............. 156 Pickles 159 Vegetables, • 169 Macaroni, 192 Butter and Cheese, . 194 Eggs, 199 Omelets, , . 203 Sandwiches, . . . . . . 209 Bread .211 Biscuits, Rolls, Muffins, etc., 221 Toast, 246 Cakes, 251 Pastry, Pies and Tarts, 284 Custards, Cream and Desserts 305 Ice Cream and Ices, 334 Dumplings and Puddings, 339 Sauces for Puddings, 371 Preserves, Jellies, etc., 376 Canned Fruits, '. . 389 Coloring for Fruit and Confectionery, 395 Confectionery, 397 Coffee, Tea and Beverages, 408 Preparations for the Sick, 410 French Words in Cooking, 420 Miscellaneous, 421 Small Points on Table Etiquette, 421 Dinner-giving, ............. 425 Measures and Weights in ordinary use, 429 C^iy-iryT^^ c/c.iri^ ^^^^ro^^i-rx^ti^iri,. W^iUe §@use QmX Ba©^. CARVING. Carving is one important acquisition in the routine of daily living, and afl, should try to attain a knowledge or abihty to do it well, and withal gracefully. When carving use a chair slightly higher than the ordinary size, as it gives a better purchase on the meat, and appears more graceful than when standing, as is often quite necessary when carving a turkey, or a very large joint. More depends on skill than strength. The platter should be placed opposite, and sufficiently near to give perfect command of the article to be carved, the knife of medium size, sharp with a keen edge. Commence by cutting the slices thin, laying them carefuUy to one side of the platter, then afterwards placing the desired amount on each guest's plate, to be served in turn by the servant. In carving fish, care should be taken to help it in perfect flakes; for if these are broken the beauty of the fish is lost. The carver should acquaint himself with the choicest parts and morsels; and to give each guest an equal share of those tidbits should be his maxim. Steel knives and forks should on no account be used in helping fish, as these are liable to impart a very disagreeable flavor. A. fish-trowel of sUver or plated silver is the proper article to use. Gravies should be sent to the table very hot, and in helping one to gravy or melted butter, place it on a vacant side of the plate; not pour it over their meat, fish or fowl, that they may use only as much as they like. When serving fowls, or meat, accompanied with stufiing, the guests should be asked if they would have a portion, as it is not every one to whom the flavor of stuffing is agreeable; in filling their plates, avoid heaping one thing upon another, as it mak^ a bad appearance. A word about the care of carving knives: a fine st^el knife should not come in contact with intense heat, because it destroys its temper, and therefore impairs its cutting qualities. Table carving knives should not be used in the kitchen, either around the stove, or for cutting bread, meats, vegetables, etc.; a fine whetstone shoidd be kept for sharpening, and the knife cleaned careful^ to avoid dulling its edge, all of which is quite essential to successful carving. < BEEF, BEEF. Hind-Quarter. No. 1. Used for choice roasts, the porter-house and sirlom steaks. No. 2, Rump, used for steaks, stews and corned beef. No. 3. Aitch-bone, used for boiling-pieces, stews and pot roasts. No. 4. Buttock or round, used for steaks, pot roasts, beef 6, la mode; also a prime boihag-piece. No. 5. Mouse round, used for boiling and stewing. No. 6. Shin or leg, used for soups, hashes, etc. No. 7. Thick flank, cut with under fat, is a prime boiling piece, good for stews and corned beef, pressed beef. No. 8. Veiny piece, used for corned beef, dried beef. No. 9. Thin flank, xised for corned beef and boiling-pieces. Fore-Quarter. No. 10. Five ribs called the fore-rib. This is considered the primest piece for roasting; also makes the finest steaks. No. 11. Four ribs, called the middle ribs, used for roasting. No. 12. Chuck ribs, used for second quality of roasts and steaks. No. 13. Brisket, used for corned beef, stews, soups and spiced beef. No. li. Shoulder-piece, used for stews, soups, pot-roasts, mince-meat, andhashfi& BEEF. 3 Nob. 16, 16. Neck, dod or sticking-piece, used for stocks, gravies, soups, mtoce* pie meat, hashes, bologna sausages, etc. Ko. 17. Shin or shank, used mostly for soups and stewing. No. 18. Cheek. The following is a classification of the qualities of meat, according to the several joints of beef, when cut up. First Class. — Includes the sirloin with the kidney suet (1), the rump steak piece (2), the forerib (11). Second Class. — The buttock or round (4), the thick flank (7), the middle ribs (11). T%ird Class. — ^The ail ch-bone (3), the mouse-round (5), the thin flank (8, 9), the chuck (12),- the shoulder piece (14), the brisket (13). Fourth Class. — The clod, neck and sticking piece (15, 16.) ^fth Class.— Shin or shank (17). VEAL. VEAL. Hind-Quarter. No. 1. Loin, the choicest cuts used for roasts and chops. No. 2. Fillet, used for roasts and cutlets. No. 3. Loin, chump-end used for roasts and chops. No. 4. The hind-knuckle or hock, used for stews, pot- pies, meat-pie& Fore -Quarter. No. 5. Neck, best end used for roasts, stews and chops. No. 6. Breast, best end used for roasting, stews and chops No. 7. Blade-bone, used for pot roasts and baked dishes. No. 8. Fore knuckle, used for soups and stews. No. 9. Breast, brisket-ead used for baking, stews and pot-pies. No. 10. Neck, scrag-end used for stews, broth, meat-pies, etc. In cutting up veal, generally, the hind-quarter is divided in loin and 1^, and the fore-quarter into breast, neck and shotdder. The Several Parts of a Moderately-sized, well-fed Calf, about eight week, old, are nearly of the following weights:— Loin and chump, 18 lbs; fillet, 124 lbs. hind knuckle, H lbs.; shoulder, 11 lbs.; neck. 11 lbs.; breast. 9 lbs.; and fore knuckle, 5 lbs.; making a total of 144 lbs. weight. MUTTON MUTTON. No. 1. Leg, used for roasts and for boiling. No. 2. Shoulder, used for baked dishes and roasts. No. 3. Loin, best end used for roasts, chops. No. 4. Loin, chump end used for roasts and chops. No. 5. Rack, or rib chops, used io\ French chops, rib chops, either for trying or broiling; also used for choice ste-('^s. No. 6. Breast, used for roast, baked dishes, stews, chops. No. 7: Neck or scrag end, used for cutlets and stews and meat pies. Note.— A saddle of mutton of double loin is two loins cut off "before the car« case is spht open down the back. French chops are a small rib chop, the end of the bone trimmed off and the meat and fat cut away from the thin end, leaving the round piece of meat attached to the larger end, which leaves the small rib- bone bare. Very tender and sweet. Mutton is prime when cut from a carcase which has been fed out of doors, and allowed to run upon the hillside; they are best when about three years old. The fat will then be abundant, white and hard, the flesh juicy and firm, and of a clear red color. For mutton roasts, choose the shoulder, the saddle, or the loin or haimch.. The leg should be boiled. Almost any part will do for broth. Lamb bom in the middle of the winter, reared under shelter, and fed in a great measm-e upon milk, then killed in the spring, is considered a great delicacy, though lamb is good at a year old. Like all young animals, lamb ought to .b« thoroughly cooked, or it is most unwholesoue. PORK. PORK. No. 1. Leg, used for smoked hams, roasts and corned pork. No. 2. Hind-loin, used for roasts, chops and baked dishes. No. 3. Fore-loin or ribs, used for roasts, baked dishes or chops. No. 4. Spare-rib, used for roasts, chops, stews No. 5. Shoulder, used for smoked shoulder, roasts and corned pork. No. 6. Brisket and flank, used for pickling in salt, and smoked bacon. The cheek is used for pickling in salt, also the shank or shin. The feet are usually used for souse and jelly. For family use, the leg is the most economical, that is when fresh, and the loin the richest. The best pork is from carcases weighing from fifty to ahout one himdred and twenty-five pounds. Pork is a white and close meat, and it is almost impossible to over- roast pork or cook it too much; when underdone it is exceedingly unwholesome. VSN/SO/f VENISON. No. 1. Shoulder, used for roasting; it may be boned and stuffed, then afterwards baked or roasted. No. 2. Fore-loin, used for roasts and steaks. No. 3. Haunch or loin, used for roasts, steaks, stews. The ribs cut close may be used for soups. Good for pickhng and making into smoked venison. No. 4. Breast, used for baking dishes, stewing. No. 5. Scrag or neck, used for soups. The choice of venison should be judged by the fat, which, when the venison is young, should be thick, clear and close, and the meat a very dark red. The flesh of a female deer, about four years old, .is-the sweetest and best of venison. Buck venison, which is in season from June to the end of September, is finer fchaQ doe- venison, which is in season from October to December. Neither should be dressed at any other time of year, and, no meat requires so much care as venison in kiUing, preserving, and dressing. SJULOJJV OF BEEF. SIRLOIN OF BEEF. This choice roasting-piece should be cut with one good firm stroke from end to end of the joint, at the upper part, in thin, long, even shces in the direction of the hne from 1 to 2, cutting across the grain, serving each guest with some of the fat with the lean; this may be done by cutting a small thm sUce from underneath the bone from 5 to 6, through the tenderloin. Another way of carving this piece, and which will be of great assistance in doing it well, is to insert the knife just above the bone at the bottom, and nin sharply along, dividing the meat from the bone at the bottom and end, thus leav- ing it perfectly flat; then carve in long, thin shces the usual way. When the bone has been removed and the sirloin rolled before it is cooked, it is laid upon the platter on one end, and an even, thin slice is carved across the grain of the upper sm-face. Roast ribs should be carved in thm, even shces from the thick end towards the thin in the same manner as the sirloin; this can be more easily and cleanly done if the carving knife is first run along between the meat and the end and rib-bones, thus leaving it free from bone to be cut into shces. Tongue. —To carve this, it should be cut crosswise, the middle being the best; cut in very Dan slices, thereby improving its dehcacy, making it more tempting; as is the case of all well-carved meats. The root of the tongue is usually left on the platter. BREAST OF VEAL. BREAST OF VEAL. This piece is quite similar to a fore-quarter of lamb after the shoulder has been taken off. A breast of veal consists of two parts, the rib-boues and the gristly brisket. These parts may be separated by sharply passing the carving knife in the direction of the line from 1 to 2; and when they are entirely divided, the rib bones should be carved in the direction of the line from 5 to 6, and the brisket can be helped by cutting sUces from 3 to 4. The carver should ask the guests whether they have a preference for the brisket or ribs; and if there be a sweetbread sei-ved with the dish, as is fre- quently with this roast of veal, each person should receive a piece. Though veal and lamb contain less nutrition than beef and mutton, in pro- portion to their weight, they are often preferred to these latter meats on account of their delicacy of texture and flavor, A whole breast of veal weighs from nine to twelve pounds. to FILLET OF VEAL, A FILLET OF VEAL. A fillet of veal is one of the prime roasts of veal; it is taken from the leg above the knuckle; a piece weighing from ten to twelve pounds is a good size and requires about four hoiu^ for roasting. Before roasting, it is dressed with a force meat or stuffing placed in the cavity from where the bone was taken out and the flap tightly secured together with skewers; many bind it together with tape. To carve it, cut m even thin shoes off from the whole of the upper part or top, in the same manner as from a rolled roast of beef, as in the direction of the figures 1 and 2; this gives the person served some of the dressing with each slice of meat. Veal is very unwholesome unless it is cooked thoroughly, and when roasted should be of a rich brown color. Bacon, fried pork, sausage-balls, with greens axe among the accompaniments of roasted veal, also a cut lemon. •-'saC^ '^Mm^. i..^-^ NECK OF VEAL. It NECK OF VEAL. The best end of a neck of veal makes a very good roasting-piece; it however Is composed of bone and ribs that make it quite difficult to carve, unless it is done properly. To attempt to carve each chop and serve it, you would not only place ioo large a piece upon the plate of the person you intend to serve; but you woTild waste much time, and should the vertebrae have not been removed by the butcher, you would be compelled to exercise such a degree of strength that would make one's appearance very ungraceful, and possibly, too, throwing gravy over your neighbor sitting next to you. The correct way to carve this roast is to cut diagonally from figure 1 to 2, and help in slices of moderate thickness; then it may be cut from 3 to 4, in order to separate the small bones; divide and serve them, having first inquired if they are desired. This joint is usually sent to the table accompanied by bacon, ham, tongue, or pickled pork on a separate dish and with a cut lemon on a plate. There are also a number of sauces that are suitable with this roast. 12 LEG OF MUTTON. LEG OF MUTTON. The best mutton, and that from which most nomishment is obtained, is that ot sheep from three to six years old, and which have been fed on dry sweet pastures; then mutton is in ii^prime^ the flesh being firm, juicy, dark colored, and full of the lichest gi'avy. Wlien mutton is two years old, the meat is flabby, pale and savorless. In carving a roasted \&^, the best shces are found by cutting quite down to the bone, in the direction from 1 to 2, and slices may be taken from either side. Some veiy good cuts are taken from the broad end from 5 to 6, and the fat OQ this ridge is very much hked by many. The cramp-bone is a deUcacy, and is obtained by cutting down to the bone at 1, and running the knife under it in a semicu'cular direction to 3. The nearer the knuckle the drier the meat, but the under side contains the most finely grained meat, from which shces may be cut lengthwise. When sent to the table a frill of paper around the knuckle will im- orove its appearance. FORE.QUARTER OF LAMB. «3 FORE-QUARTER OF LAMB. The first cut to be made in carving a fore-quarter of lamb is to separate the shoulder from the breast and ribs; this is done by passing a sharp carving knife lightly aroimd the dotted hne as shown by the figures 3, 4, and 5, so as to cut through the skin, and then, by raising with a Uttle force the shoulder, into which the fork should be firmly fixed, it will easily separate with just a little more cutting with the knife; care should be taken not to cut away too much of the meat from the breast when dividing the shoulder from it, as that would mar its appearance. The shoulder may be placed upon a separate dish for con- venience. The next process is to divide the ribs from the brisket by cutting through the meat in the hne from 1 to 2; then the ribs may be carved in the direction of the hne 6 to 7, and the brisket from 8 to 9. The carver should always ascertain whether the guest prefers ribs, brisket or a piece of the shoulder. «4 HAM. HAM. The carver in cutting a ham must be guided according as he desires to prac- tise economy, or have at once fine slices out of the prime part. Under the first supposition, he will commence at the knuckle end, and cut off thin shoes towards the thick and upper part of the ham. To reach the choicer portion of the ham, the knife, which must be very sharp and thin, should be carried quite down to the bone through the thick fat in the direction of the line, from I to 2. The sUces should be even and thin, cutting both lean and fat together, always cutting down to the bone. Some cut a circu- lar hole in the middle of a ham gradually enlargmg it outwardly. Then again many carve a ham by first cutting from 1 to 2, then across the other way from 3 to 4. Remove the skin after the ham is cooked and send to the table with dots of dry pepper or dry mustard on the top, a tuft of fringed paper twisted about the knuckle, and plenty of fresh parsley around the dish. This will always ensure an inviting appearance. Roast JVgr.— The modern way of serving a pig is not to send it to the table whole, but have it carved partially by the cook; first, by dividing the shoulder from the body; then the leg in the same manner; also separating the ribs into convenient portions. The head may be divided and placed on the same plat- ter. To be served as hot as possible. A Spare Rib of Pork is carved by cutting shces from the fleshy part, after which the bones should be disjointed and separated. A leg of pork may be carved in the same manner as a ham. HAUNCH OF VENJSON. »5 HAUNCH OF VENISON. A.haunch of venison is the prime joint, and is carved very similar to almost any roasted or boiJed leg; it should be first cut crosswise down to the bone fol- Jowing the hne from 1 to 2; then turn the platter with the knuckle farthest from you, put in the point of the knife, and cut down as far as you can, in the directions shown by the dotted lines from 3 to 4 then there can; be taken out as many slices as is required on the right and left of this. Slices of venison should be cut thin, and gravy given with them, but as there is a special sauce made ^th red wine and currant jelly to accompany this meat, do not serve gravy before asking the guest if he pleases to have any. The fat of this meat is like mutton, apt to cool soon, and become hard and disagreeable to the palate; it should therefore be served always on warm plates, and the platter kept over a hot-water dish, or spirit lamp. Many cooks dish it up with a white paper frill pined around the knuckle-bone. A haunch of mutton is carved the same as a haunch of venison. 16 TURKEY,' TURKEY A turKey having been relieved from strings and skevsrers used in trussing should be placed on the table with the head or neck at the carver's right hand. An expert carver places the fork in the tiu-key, and does not remove it until the whole is divided. First insert the fork firmly in the lower part of the breast, just forward of fig. 2, then sever the legs and wings on both sides, if the whole is to be carved, cutting neatly through the joint next to the body, letting* these parts he on the platter. Next, cut downward from the breast from 2 to 3, as many even shces of the wliite meat as may be desired, placing the pieces neatly on one side of the platter. Now unjoint the legs and wings at the middle joint, which can be done very skillfully by a httle practice. Make an opening into the cavity of the turkey for dipping out the inside dressing, by cutting a piece from the rear part 1, 1, called the apron. Consult the tastes of the guests as to which part is preferred; if no choice is expressed, serve a portion of both hght and dark meat. One of the most delicate parts of the turkey, are two httle muscles, ly- ing in small dish-like cavities on each side of the back, a httle behind the leg attachments; the next most dehcate meat fills the cavities in the neck bone, and next to this, that on the second joints. The lower part of the leg (or drum- stick, as it is called) being hard, tough, and stringy is rarely ever helped to any one, but allowed to remain on the dish. -f^^^^s:- ROAST GOOSE— FOWLS. I J ROAST GOOSE. To carve a goose, first begin by separating the leg from the body, by putting the fork into the small end of the limb, pressing it closely to the body, then passing the knife under at 2, and turning the leg back as you cut through the joint. To take off the wing, insert the fork in the small end of the pinion, and press it close to the body; put the knife in at figure 1, and divide the joint. When the legs and wings are off, the breast may be carved in long even slices, as represented in the lines from 1 to 2. The back and lower side bones, as well as the two lower side bones by the vdng, may be cut off; but the best pieces of the goose are the breast and thighs, after being separated from the drum-sticks. Sei've a little of the dressing from the inside, by making a circular shoe in the apron at figure 3. A goose should never be over a year old; a tough goose is very difficult to carve, and certainly most difficult to eat. FOWLS. First insert the knife between the leg and the body, and cut to the bone; then turn the leg back with the fork, and if the fowl is tender the joint will give away easily. The wing is broken off the same way, only dividing the joint with the knife, in the direction from 1 to 2. The foiu* quarters haying been removed in this way, take off the merry-thought and the neck-bones; these last are to be removed by putting the knife in at figure 3 and 4, pressing it hard, when they will break off from the part that sticks to the breast. To separate the breast from the body of the fowl, cut through the tender ribs close to the breast, quite down to the tail. Now turn the fowl over, back upwards; put the knife into the bone midway between the neck and the rump, and on raising the lower end it will separate readily. Turn now the rump from you, and take off very neatly the two side-bones and the fowl is carved. In separating the thigh from the ilrum-stick, the knife must be inserted exactly at the joint, for if not accurately hit, some difficulty will be experienced to get them apart; this is easily acquired by practice. There is no difference in carving roast and boiled fowls if full grown; but in very young fowls, the breast is usually served whole; the wings and breast are considered the best part, but in young ones the legs are the most juicy. In the case of a capon or large fowl, slices may be cut off at the breast^ the same as carving a pheasant. i8 ROAST DUCK—PARTRIDGES. ROAST DUCK. A young duckling may be carved in the same manner as'a fowl, the legs an4 SHELL-FISH. catch the juice, over or on live coals. When they open their shells,- remove the shallow one, being careful to save all the juice in the other; place them, shells and all, on a hot platter, and send to table hot, to be seasoned by each person with butter and pepper to taste. If the oysters are fine, and they are just cooked enough and served all hot, this is, jp^r excellence^ the style. OYSTER ROAST. No. 2. Put one quart of oysters in a basin with their own hquor and let them boil three or four minutes; season with a Uttle salt, pepper and a heaping spoonful of butter. Serve on buttered toast. STEAMED OYSTERS. Wash and drain a quart of counts or select oysters; put them in a shallow pan and place in a steamer over boiling water; cover and steam till they are plump, with the edges ruffled, but no longer. Place in a heated dish, with but- ter, pepper and salt, and serve. — Baltimore Style, STEAMED OYSTERS IN THE SHELL. Wash and place them in an air-tight vessel, laying them the upper shell downward, so that the liquor will not run out when they open. Place this dish or vessel over a pot of boihng water where they will get the steam. Boil them rapidly until the shells open, about fifteen to twenty minutes. Serve at once while hot. seasoned with butter, salt and pepper. PAN OYSTERS. No. i. Cut some stale bread in thin shces, taking off all the crust; round the slices to fit patty-pans, toast, butter, place them in the pans and moisten with three or four teaspoonfuls of oyster hquor; place on the toast a layer of oysters, sprinkle with pepper, and put a small piece of butter on top of each pan; place all the pans in a baking-pan, and place in the oven, covering tightly. They will cook in seven or eight minutes if the oven is hot; or, cook till the beards are ruffled; remove the cover, sprinkle hghtly with salt, replace, and cook one minute longer. Serve in patty-pans. They are dehcious. — New York Style. PAN OYSTERS. No. 2. Lay in a thin pie-tin or dripping-pan half a pint of large oysters, or more if required; have the pan large enough so that each oyster will lie flat on the bot- SHELL-FISH. 65 torn; put ill over them a little oyster liquor, but not enough to float; place them carefully in a hot oven and just heat them through thoroughly— dp not bake them— which will be in three to five minutes, according to fire; take them up and place on toast; first moistened with the hot juice from the pan. Are a very good substitute for oysters roasted in the shell, the slow cooking bringing out the flavor. — French Restaurant, New Orleans, La. OYSTER FRITTERS. Select plump, good-sized oysters; drain off the juice, and to a cup of this juice add a cup of milk, a httle salt, four well-beaten eggs, and flour enough. to make batter hke griddle-cakes. Envelop an oyster in a spoonful of this batter, (some cut them in halves or chop them fine,) then fry in butter and lard, mixed in a frying-pan the same as we fry eggs, turning to fry brown on both sides. Send to the table very hot. — Delmonico. • Most cooks fry oyster fritters the same as crullers, in a quantity of hot lard, but this is not always convenient; either way they are excellent. OYSTER PATTIES. Line patty-pans vdth thin pastry, pressing it well to the tin. Put a piece of bread or a ball of paper in each. Cover them with paste and brush them over ■with the white of an egg. Cut an inch square of thin pastry, place oil the centre of each, glaze this also with egg, and bake in a quick oven fifteen to twenty minutes. Remove the bread or paper when half cold. Scald as many oysters as you require (allowing two for each patty, three if small) in their own liquor. Cut each in four and strain the liquor. Put two tablespoonfuls of butter and two of flour into a thick sauce-pan; stir them together over the fire till the flour smells cooked, and then pour half a pint of oyster liquor and half a pint of milk into the flour and butter. (If you have cream, use it instead of milk.) Stir till it is a thick, smooth sauce. Put the oysters into it and let them boil once. Beat the yolks of two eggs. Remove the oysters for one minute from the fire, then stir the eggs into them till the sauce looks like thick custard. Fill the patties with this oyster fricassee, taking care to make it hot by stand- ing in boiling water before dinner on the day required, and to make the patty cases hot before you fill them. 66 SHELL-flSH. FULTON MARKET ROAST. It is still known in New York from the place at which it was and is still served. Take nine large oysters in the shell ; wash, dry and roast over a char- coal fire, OD a broiler. Two minutes after the shells open they wiU be done. Take them up quickly, saving the juice in a small, shallow, tin pan; keep hot until all are done; butter them and sprinkle •with pepper. This is served for one person when calling for a roast of this kind. It is often poured over a slice of toast. SCALLOPED OYSTERS. Have ready about a pint bowl of fine cracker-crumbs. Butter a deep earthen dish; put a layer of the cracker-crumbs on the bottom; wet this with some of the oyster Uquor; next have a layer of oysters; sprinkle vf\\h salt and pepper, and lay small bits of butter upon them; then another layer of cracker-crumbs and oyster juice; then oysters, pepper, salt and butter, and so on, until the dish is full; the top layer to be cracker-crumbs. Beat up an egg in a cup of milk and turn over all. Cover the dish and set it in the oven for tliirty or forty-five minutes. When baked through, uncover the top, set on the upper grate and brown. OYSTER POT-PIE. Scald a quart can of oysters in their own liquor; when it boils, skim out the oysters and set aside in a warm place. To the hquor add a pint of hot water; season well with salt and pepper, a generous piece of butter, thicken with flour and cold milk. Have ready nice light biscuit dough, rolled twice as thick as pie-crust; cut out into inch squares, drop them into the boiling stew, cover closely, and cook forty minutes. When taken up, stir the oysters into the juice and serve all together in one dish. A nice side entree. — Princt^s Bay, S.I. BOSTON OYSTER PIE. Having buttered the inside of a deep pie-plate, hne it with puff- paste, or common pie-crust, and prepare another sheet of paste for the lid; put a clean towel into the dish (folded so as to support the Ud), set it into the oven and bake the paste well; when done, remove the hd and take out the towel. While the paste is baking prepare the oysters. Having picked off carefully every bit of sheU that may be found about them, drain off the hquor into a pan and put the oysters into a stew-pan with barely enough of the hquor to keep them from burning; season them with pepper, salt and butter; add a Uttle sweet cream or milk, and one or two crackers rolled fine; let the oysters simmer, but not SHELL-FISH. 67 hoil, as that will shrivel them. Remove the upper crust of pastry and fill the dish vinth the oysters and gravy; replace the cover and serve hot. Some prefer baking the upper crust on a pie-plate, the same size as the pie, then slipping it off on top of the pie after the same is filled w^ith the oysters. MOCK OYSTERS. Grate the corn, while green and tender, with a coarse grater, into a deep ilish. To two ears of corn, allow one egg; beat the whites and yolks separately, and add them to the corn, with one tablespoonful of wheat flour and one of butter, a teaspoonful of salt and pepper to taste. Drop spoonfuls of this batter into a frying pan with hot butter and lard mixed, and fry a light brown on both sides. In taste, they have a singular resemblance to fried oysters. The com must be young. FRICASSEED OYSTERS. Take a slice of raw ham, which has been pickled, but not smoked, and soak m boiling water for half an horn'; cut it in quite small pieces, and put in a sauce- pan with two-thirds of a pint of veal or cliicken broth, well strained; the hquor from a quart of oysters, one small onion, minced fine, and a httle chopped parsley, sweet marjoram, and pepper; let them simmer for twenty minutes, and then boil rapidly two or three minutes; skim well, and add one scant table- spoonful of corn-starch, mixed smoothly in one-tliird cup of milk; stir constantly, and when it boils add the oysters and one ounce of butter; after which, just let it come to a boil, and remove the oysters to a deep dish; beat one egg, and add to it gradually some of the hot broth, and, when cooked, stir it into the pan; season with salt, and pour the whole over the oysters. When placed upon the table, squeeze the juice of a lemon over it. SMALL OYSTER PIES. For each pie take a tin plate half the size of an ordinary dinner plate; butter it, and cover the bottom with a puff paste, as for pies; lay on it five or six select oysters, or enough to cover the bottom; butter them and season with a little salt and plenty of pepper; spread over this an egg batter, and cover with a crust of the paste, maldng smaU openings in it with a fork. Bake in a hot oven fifteen to twenty minutes, or until the top is nicely browned. — Boston Oyster House. 68 SHELl^FISH. STEWED CLAMS. Wash clean as many round clams as required; pile them in a large iron pot, with half a cupful of hot water in the bottom, and put over the fire; as soon as the shells open, take out the clams, cut off the hard, uneatable " fringe " from each, with strong, clean scissors, put them into a stew-pan with the broth from the pot, and boQ slowly tiU they are quite tender; pepper well, and thicken the gravy with flour, stirred into melted butter. Or, you may get two dozen freshly opened very small clams. Boil a pint of milk, a dash of white pepper and a smaU pat of butter. Now add the clams. Let them come to a boil, and serve. Longer boiling will make the clams almost indigestible. ROAST CLAMS IN THE SHELL. Eoast in a pan over a hot fire, or in a hot oven, or, at a " Clam Bake," on hot stones; when they open, empty the juice into a sauce-pan; add the clams with butter, pepper and a very Uttle salt. — Rye Beach. CLAM FRITTERS. Take fifty small or twenty-five large sand clams from their shells; if large, cut each in two, lay them on a thickly folded napkin; put a pint bowl of wheat flour into a basin, add to it three weU-beaten eggs, half a pint of sweet milk, and nearly as much of their own hquor; beat the batter until it is smooth and perfectly free from Imnps; then stir in the clams. Put plenty of lard or beef fat into a thick-bottomed frying-pan, let it become boihng hot; put in the batter by the spoonful; let them fry gently; when one side is a dehcate brown, turn the other. CLAM CHOWDER. The materials needed are fifty round clams (quahogs), a large bowl of salt porl^, cut up fine, the same of onions, finely chopped, and the same (or more, if you desire,) of potatoes cut into eighths or sixteenths of original size; wash the dams very thoroughly, and put them in a pot with half a pint of water; when the shells are open they are done; then take them frdm the shells and chop fine, saving all the clam water for the chowder; fry out the pork very gently, and when the scraps are a good brown, take them out and put in the chopped onions to fry; they should be fried in a frying-pan, and the chowder-kettle be made very clean before they are put in it, or the chowder will brmi. ^The chief secret in chowder-making is to fry the onions so dehcately that they wiU be missing in the chowder.) SHELL-FISH. 69 Add a quart of hot water to the onions; put in the clams, clam- water and pork scraps. After it boils, add the potatoes, and when they are cooked, the chowder is finished. Just before it is taken up, thicken it with a cup of pow- dered crackers, and add a quart of fresh milk. If too rich, add more water. No seasoning is needed but good black pepper. With the addition of six sliced tomatoes, or half a can of the canned ones, this is the best recipe of this kind, and is served in many of our best restaurants. — New Bedford Recipe. SCALLOPED CLAMS. Purchase a dozen large soft clams in the shell and three dozen opened clams. Ask the dealer to open the first dozen, care being used not to injure the shells, which are to be used in cooking the clams. Clean the shells well, and put two soft clams on each half shell; add to each a dash of white pepper, and half a teaspoonful of minced celery. Cut a slice of fat bacon into the smallest dice, add four of these to each shell, strew over the top a thin layer of cracker-dust; place a piece of table butter on top, and bake in the oven untH brown. They are dehghtf ul when properly prepared. SCALLOPS. If bought in the shell boil them and take out the hearts, which is the only part used. Dip them in beaten egg, and fry in the same manner as oysters. Some prefer them stewed the sarhe as oysters. FROGS FRIED. Frogs are usually fried, and are considered a great aelicacy. Only the hind- legs and quarters are used. Clean them well, season, and fry in egg batter, or dipped in beaten egg and fine cracker-crumbs, the same as oysters. FROGS STEWED. Wash and skin the quarters, parboil them about three minutes, drain them. Now, put into a stew-pan two ounces of butter. When it is melted, lay in the frogs, and fry about two minutes, stirring them to prevent burning; shake over them a tablespoonful of sifted flour and stir it into them; add a sprig of parsley, a pinch of powdered summer savory, a bay leaf, three shces of onion, salt and pepper, a cup of hot water and one of cream. Boil gently xmtil done; remove the legs, strain and mix into the gravy the yolks of two eggs, well beaten to a cream; put the legs in a suitable dish, pour over the gravy and serv In choosing poultry, select those that are fresh and fat, and the surest way to determine whether they are young, is to try the skiu under the leg or wing. If it is easily broken, it is young; or, turn the wing backwards, if the joint yields readily, it is tender. When poultry is young the skin is thin and tender, the legs smooth, the feet moist and limber, and the eyes fuE and bright. The body should be thick and the breast fat. Old turkeys have long hairs, and the flesh is purplish where it shows under the skin on the legs and back. About March they deteriorate in quahty. Young ducks and geese are plump, with light, semi-transparent fat, soft breast-bone, tender flesh, leg- joints which will break by the weight of the bird, fresh-colored and brittle beaks, and wind -pipes that break when pressed between the thumb and forefinger. They are best in fall and winter. Young pigeons have light red flesh upon the breast, and full, fresh-colored legs; when the legs are thin and the breast very dark the birds are old. Fine game birds are always heavy for their size; the flesh of the breast is firm and plump, and the skin clear; and if a few feathers be plucked from the inside of the leg and around the vent, the flesh of freshly-kiUed birds wiU be fat and fresh-colored; if it is dark and discolored, the game has been hung a long time. The wings of good ducks, geese, pheasants, and woodcock are tender to the touch; the tips of the long wing feathers of partridges are pointed in young birds and round -in old ones. Quail, snipe and small birds should have full, tender breasts. Poultry should never be cooked until six or eight hours after it has been Idlled, but it should be picked and drawn as soon as possible. Plunge it in a pot of scalding hot water; then pluck off the feathers, taking care not to tear the skin; when it is picked clean, roll up a piece of white paper, set fire to it, and singe off all the haii-s. The head, neck and feet should be cut off, and the ends of the legs skewei'ed to the body, and a string tied tightly around the body. When roasting a chicken or small fowl there is danger of the legs brown- POULTRY AND GAME. >]\ ing or becoming too hard to be eaten. To avoid this, take strips of cloth, dip them into a little melted lard, or even just rub them over with lard, and v^'vaA. them around the legs. Remove them in time to allow the legs to brown deli- cately. Fowls, and also various kinds of game, when bought at our city markets, require a more thorough cleansing than those sold in country places, where as a general thing the meat is wholly dressed. In large cities they lay for some length of time with the intestines undrawn, until the flavor of them diffuses itself aU through the meat, rendering it distasteful. In this case, it is safe after taking out the intestines, to rinse out in several waters, and in next to the last water, add a teaspoonful of baking soda; say to a quart of water. This process neutral- izes all sourness, and helps to destroy all unpleasant taste iii the meat. Poultry may be baked so that its wings and legs are soft and tender, by being placed in a deep roasting pan with close cover, thereby retaining the aroma and essences by absorption while confined. These pans are a recent innovation, and are made double with a small opening in the top for giving vent to the accumu- lation of steam and gases when required. Roast meats of any kind can also be cooked in the same manner, and it is a great improvement on the old plan. ROAST TURKEY. Select a young turkey; remove all the feathers carefully, singe it over abum- ing newspaper on the top of the stove; then "draw " it nicely, being very care- ful not to break any of the internal organs; remove the crop carefully; cut off the head, and tie the neck close to the body by drawing the skin over it. Now rinse the inside of the turkey out with several waters, and in the next to the last, mix a teaspoonful of baking soda; oftentimes the inside of a fowl is very sour, especially if it is not freshly killed. Soda, being cleansing, acts as a cor- rective, and destroys that unpleasant taste which we frequently experience in the dressing when fowls have been killed for some time. Now, after washing, wipe the turkey dry, inside and out, with a clean cloth, rub the inside with some salt, then stuff the breast and body with " Dressing for Fowl's." Then sew up the turkey with a strong thread, tie the legs and vdngs to the body, rub it over with a little soft butter, sprinkle over some salt and pepper, dredge with a little flour; place it in a dripping pan, pour in a cup of boiling water, and set it in the oven. Baste the turkey often, turning it around occasionally so that every part will be uniformly baked. When pierced with a fork and the liquid runs out perfectly clear, the bird is done- If any part is likely to scorch, pin over it a piece of but- 72 POULTRY AND GAME. tered white [)aper. A fifteen pound turkey requires between three and £om hours to bake. Serve with cranberry sauce. Qravy for TVrfcey.— When you put the turkey in to roast, put the neck, heart, hver and gizzard into a stew-pan with a pint of water; boil until they become quite tender; take them out of the water, chop the heart and gizzard, mash the Uver and throw away the neck; return the chopped heart, gizzard and liver to the Uquor in which they were stewed; set it to one side, and when the turkey is done it should be added to the gravy that dripped from the turkey, having first skimmed off the fat from the surface of the dripping-pan; set it all over the fire, boil three minutes and thicken with flour. It will not need brown flour to color the gravy. The garnishes for turkey or chicken are fried oysters, thin sUces of ham, shoes of leraon, fried sausages, or force-meat balls, also parsley. DRESSING OR STUFFING FOR FOWLS, For an eight or ten pound turkey, cut the brown crust from shces or pieces of stale bread until you have as much as the inside of a pound loaf; put it into a suitable dish, and pour tepid water (not warm, for that makes it heavy) over it; let it stand one minute, as it soaks very quickly. Now take up a handful at a time and squeeze it hard and dry with both hands, placing it, as you go along, in another dish; this process makes it very hght. When aU is pressed dry, toss it all up hghtly through your fingers; now add pepper, salt, — about a teaspoonful — also a teaspoonful of powdered summer savory, the same amount of sage, or the green herb minced fine; add half a cup of melted butter, and a beaten egg, or not. Work thoroughly aU together, and it is ready for dressing either fowls, fish or meats. A httle chopped sausage in turkey dressing is considered by some an improvement, when weU incorporated with the other ingredients. For geese and ducks the stuffing may be made the same as for turkey with the addition of a few sUces of onion chopped fine. OYSTER DRESSING OR STUFFING. This is made with the same ingredients as the above, with the exception of half a can of oysters drained, and slightly chopped and added to the rest. This is used mostly with boiled turkey and chicken, and the remainder of the can of oysters used to make an oyster sauce to be poured over the tiu-key when served; served generally in a separate dish, to be dipped out as a person desires. These recipes were obtained from an old coloi-ed cook, who was famous for his fine dressings for fowls, fish and meats, and his advice was, always soak PO UL TR V AND GAME. 73 stale bread in cold liquid, either milk or water, when used for stuffing or for pud- dings, as they were much lighter. Hot hquid makes them heavy, BOILED TURKEY. Pi'epare as you would for baking or roasting; fill with an oyster stuffing, made as the above. Tie the legs and wings close to the body, place in salted boiling water with the breast downward; skim it often and boil about two hours, but not till the skin breaks. Serve with oyster or celery sauce. Boil a nicely pickled piece of salt pork, and serve at table a thin shoe to each plate. Some prefer bacon or ham instead of pork. Some roll the turkey in a cloth dipped in flour. If the hquor is to be used afterwards for soup, the cloth imparts an unpleasant flavor. The hquor can be saved and made into a nice soup for the next day's dinner, by adding the same seasonings as for chicken soup. TURKEY SCALLOP. Pick the meat from the bones of cold turkey, and chop it fine. Put a layer of bread crumbs on the bottom of- a buttered dish, moisten them with a httle milk, then put in a layer of turkey with some of the fiUing, and cut smaU pieces of butter over the top; sprinkle with pepper and salt; then another layer of bread-crumbs, and so on imtil the dish is nearly fuU; 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 httle 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. Ten minutes before serving, remove th^ plate and let it brown. TURKEY HASHED. Cut the remnants of turkey from a previous dinner into pieces of equal size. Boil the bones in a quart of water, until the quart is reduced to a pint; then take out the bones, and to the liquor in which they were boiled add turkey gravy, if you have any, or white stock, or a small piece of butter with salt and pepper; let the liquor thus prepared boil up once; then put in the pieces of turkey, dredge in a Uttle flour, give it one boil-up, and serve in a hot dish. TURKEY WARMED OVER. Pieces of cold turkey or chicken may be warmed up with a little butter in a frying-pan; place it on a warm platter, surround it wilh pieces of small thick slices of bread or biscuit halved, first dipping them in hot salted water; then 74 POULTRY AND GAME. place the platter in a warm oven with the door open. Have akeady made the following gravy to pour over all: Into the frying-pan put a large spoonful of butter, one or two cupfuls of milk, and any gravy that may be left over. Bring it to a boil; then add suffi- cient flour, wet in a Uttle cold milk or water, to make it the consistency of cream. Season with salt, pepper and add a little of the dark meat chopped very fine. Let the sauce cook a few moments; then pour over the biscuit and fowl. This will be foimd a really nice dish. BONED TURKEY. Clean the fowl as usual. With a sharp and pointed knife, begin at the extremity of the wing, and pass the knife down close to the bone, cutting all the flesh from the bone, and preserving the skin whole; run the knife down each side of the breast bone and up the legs, keeping close to the bone; then split the back haK way up, and draw out the bones; fill the places whence the bones were taken with a stuffing, restoring the fowl to its natural form, and sew up all the incisions made in the skin. Lard with two or three rows of shps of fat bacon on the top, basting often with salt and water, and a httle butter. Some like a glass of port wine in the gravy. This is a difficult dish to attempt by any but skillful hands. Carve across in slices, and serve with tomato sauce. ROAST GOOSE. The goose should noc oe more than eight months old, and the fatter the more tender and juicy the meat. Stuff with the following mixture: Three pints of bread-crumbs, six ounces of butter, or part butter and part salt pork, one tea- spoonful each of sage, black pepper and salt, one chopped onion. Do not stuff very fuU, and stitch openings firmly together to keep flavor in and fat out. Place in a baking pan with a little water, and baste frequently with salt and water (some add vinegar); turn often so that the sides and back may be nicely browned. Bake two hours or more; when done take from the pan, pour off the fat, and to the brown gravy left, add the chopped giblets which have previously been stewed until tender, together with the water they were boiled in; thicken with a little flour and butter rubbed together, bring to a boil and serve. Enghsh style. ROAST CHICKEN. Pick and draw them, wash out well in two or three waters, adding a Uttle soda to the last but one to sweeten it. if there is doubt as to its being fresh. Dry il POULTRY AND GAME. 75 well with a clean cloth, and fill the crop and body with a stuffing the same as '* Dressing for Fowls." Lay it in a dripping-pan; put a pint of hot water and a piece of butter in the dripping-pan, add to it a small tablespoonful of salt, and a small teaspoonful of pepper; baste frequently, and let it roast quickly, without scorching; when nearly done, put a piece of butter the size of a large egg to the water in the pan; when it melts, baste with it, dredge a httle flour over, baste again, and let it finish; half an hour will roast a full-grown chicken, if the fire is right. When done, take it up. Having stewed the necks, gizzards, livers and hearts in a very little water, strain it and mix it hot v\ith the gravy that has dripped from the fowls, and which must be first skimmed. Thicken it with a little browned flour, add to it the livers, hearts and gizzards chopped small. Or, put the giblets in the pan with the chicken, and let them roast. Send the fowls to the table with the gravy in a boat. Cranberry sauce should accompany them, or any tart sauce. BOILED CHICKEN. Clean, wash and stuff, as for roasting. Baste a floured cloth around eacn, and put into a pot with enough boiling water to cover them well. The hot water cooks the skin at once and prevents the escape of the juice. The broth will not be so rich as if the fowls are put on in cold water, but this is a prooi that the meat will be more nutritious and better flavored. Stew very slowly, for the first half hour especially. Boil an hour or more, guiding yourself by size and toughness. Serve v/ith egg, bread, or oyster sauce. (See Sauces.) STEAMED CHICKEN. Rub the chicken on the inside wi£h pepper and half a teaspoonful of saltj place in a steamer in a kettle that will keep it as near the water as possible, cover, and steam an horn- and a half; when done, keep hot while dressing is prepared, then cut up, arrange on the platter, and serve with the dressing ovei them. The dressing is made as follows: Boil one pint of gravy from the kettle with out the fat, add cayenne pepper and half a teaspoonful of salt; stir a tablespoonful of flour into a quarter of a pint of cream until smooth, and add to the gravy Corn starch may be used instead of the flour, and some cooks add nutmeg or celery salt. FRICASSEE CHICKEN. Cut up two young chickens, put them in a stew-pan with just enough cold water to cover them. Cover closely, and let them heat very slowly; then stew 76 POULTRY AND GAME. them over an Lour, or until tender. If they are old chickens, they will require long, slow boiling, often from three to four hours. When tender, season with Bait and pepper, a piece of butter as large as an egg, and a httle celery, if liked. Stir up two tablespoonfuls of flour in a httle water or milk, and add to the stew, also two well beaten yolks of eggs; let all boil up one minute; arrange the chicken on a warm platter, pour some of the gravy over it, and send the rest to the table in a boat. The egg should be added to a Uttle of the cooled gravy, before putting with the hoi gravy. STEWED WHOLE SPRING CHICKEN. Dress a full-grown spring chicken the same as for roasting, seasoning it with ealt and pepper inside and out; then fill the body with oysters; place it in a tin pail with a close-fitting cover. Set the paQ in a pot of fast-boiling water and cook until the chicken is tender. Dish up the chicken on a warm dish, then pour the gravy into a sauce-pan, put into it a tablespoonful )f butter, half of a cupful of cream or rich milk, three hard-boiled eggs chopped fine; some minced herbs and a tablespoonful of flour. Let all boil up and then pour it over the chicken. Serve hot. PICKLED CHICKEN. Boil four chickens till tender enough for meat to fall from bones: put meat in a stone jar, and pour over it three pints of cold, good cider vinegar and a pint and a half of the water in which the chickens were boUed; add spices if preferred, and it wiU be ready for use in two days. This is a popular Sunday evening dish; it is good for luncheon at any time. RISSOLES OF CHICKEN. Mince up finely the remains of a cold chicken together with half the quan- tity of lean, cold ham. Mix them weU, adding enough white sauce to moisten them. Now have light paste rolled out until about a quarter of an inch or a little more in thickness Cut the paste into pieces, one inch by two in size, and lay a httle of the mixture upon the centres of half of the pieces and cover them with the other halves, pressing the edges neatly together and forming them into httle rolls. Have your frying-pan ready with i^lenty of boiling hot lard, or other frying medium, and fry until they become a golden-brown color. A minute or two wiU be sufl&cient for this. Then drain them well and serve immediately on a napkin. PO UL TR y AND GAME. 7 7 CHICKEN PATTIES. Mince up fine cold chicken, either roasted or boiled. Season it with pepper and salt, and a little minced parsley and onion. Moisten it with chicken gravy or cream sauce, fill scalloped shells that are lined with pastry with the mixture, and sprinkle bread-crumbs over the tops. Put two or three tiny pieces of butter over each, and bake brown in a hot oven. TO BROIL CHICKEN. After dressing and washing the chickens as previously directed, spUt them open through the back-bone; frog them by cutting the cords mider the wings and laying the wings out flat; cut the sinews under the second joint of the leg and turn the leg down; press down the breast-bone without breaking it. Season the chicken with salt and pepper, lay it upon the gridiron with the inside first to the fire; put the gridiron over a slow fire, and place a tin sheet and weight upon the chicken, to keep it flat; let it broil ten minutes, then turn and proceed in the same manner with the other side. The chicken should be perfectly cooked, but not scorched. A broiled chicken brought to the table with its wings and legs burnt, and its breast half cooked, is very disagreeable. To avoid this, the chicken must be closely watched while broiling, and the fire must be arranged so that the heat shall be equally dis- pensed. When the fire is tocThot under any one part of the chicken, put a little ashes on the fire imder that part, that the heat may be reduced. Dish a broiled chicken on a hot plate, putting a large lump of butter and a tablespoouful of hot water upon the plate, and turning the chicken two or three times that it may absorb as much of the butter as possible. Garnish with parsley. Serve with poached eggs on a separate dish. It takes from thirty to forty minutes to broil a chicken well. CHICKEN PIE. Prepare the chicken as for fricassee. When the chickens are stewed tender, seasoned, and the gravy thickened, take it from the fire; take out the largest bones, scrape the meat from the neck and back-bone, throw the bones away; line the sides of a four or six quart pudding-dish with a rich baking powder or soda biscuit-dough, a quarter of an inch thick; put in part of the chicken, a few lumps of butter, pepper and salt, if needed, some cold boiled eggs cut in shoes. Add the rest of the chicken and season as before; a few new potatoes in their season might be added. Pom* over the gravy, being sure to have enough to 78 POULTRY AND GAME. fill the dish, and cover with a crust a quarter of an inch thick, made with a hole in the centre the size of a teacup. Brush over the top with beaten white of egg, and bake for half to three- quarters of an hour. Garnish the top with small bright celery leaves, neatly arranged in a circle. FRIED CHICKEN. Wash and cut up a young chicken, wipe it dry, season with salt and pepper, dredge it with flour, or dip each piece in beaten egg and then in aacker-crumbs. Have in a frying-pan, one ounce each of butter and sweet lard, made boiling hot. Lay in the chicken and fry brown on both sides. Take up, drain them, and set aside in a covered dish. Stir into the gravy left, if not too much, a large table- spoonful of flour, make it smooth, add a cup of cream or milk, season with salt and pepper, boil up and pour over the chicken. Some Uke chopped parsley added to the gravy. Serve hot. If the chicken is old, put into a stew-pan with a httle water, and simmer gently till tender; season with salt and pepper, dip in flour or cracker-crumb and ^g%, and fry as above. Use the broth the chicken was cooked in to make the gravy instead of the cream or milk, or use an equal quantity of both. FRIED CHICKEN A LA ITALIENNE. Make common batter; mix into it a cupful of chopped tomatoes, one omon chopped, some minced parsley, salt and pepper. Cut up young tender chickens, dry them well and dip each piece in the batter; then fry brown in plenty of butter, in a thick bottom frying-pan. Serve with tomato sauce. CHICKEN CROQUETTES. No. i. Put a cup of cream or milk in a sauce-pan, set it over the fire, and when it boils add a lump of butter as large as an egg, in which has been mixed a table- spoonful of flour. Let it boil up thick; remove from the fire, and when cool, mix into it a teaspoonful of salt, half a teaspoonful of pepper, a bit of minced onion or parsley, one cup of fine bread-crumbs, and a pint of finely-chopped cooked chicken, either roasted or boiled. Lastly, beat up two eggs and work in with the whole. Flour yom* hands and make into small, round, flat cakes; dip in egg and bread-crumbs, and fry hke fish-cakes, in butter and good sweet lard mixed, or hke fried cakes in plenty of hot lard. Take them up with a skimmer and lay them on brown paper to free them from the gi'ease. Serve hot. PO UL TRY AND GAME. 79 CHICKEN CROQUETTES. No. 2. Take any kind of fresh meat or fowl, chop very fine, add an equal quantity of smoothly mashed potatoes, mix, and season with butter, salt, black pepper, a little prepared mustard, and a little cayenne pepper; make into cakes, dip in egg and bread-crumbs and fry a light brown. A nice relish for tea. TO FRY CROQUETTES. Beat up two eggs in a deep bowl; roll enough crackers until you have a cup- ful of crmnbs, or the same of fine stale bread-crumbs; spread the crumbs on a large plate or pie-tin. Have over the fire a kettle containing two or three inches of boiHng lard. As fast as the croquettes are formed, roll them in the crumbs, then dip them in the beaten egg, then again roll them in crumbs; drop them in the smoking hot fat and fry them a light golden brown. PRESSED CHICKEN. Clean and cut up your chickens. Stew in just enough water to cover them. When nearly cooked, season them well with salt and pepper. Let them stew down until the water is nearly all boiled out, and the meat drops easily from the bones. Remove the bones and gristle; chop the meat. rather coarsely, then tiu-n it back into the stew-kettle, where the broth was left (after skimming off all fat), and let it heat through again. Turn it into a square bread-pan, placing a platter on the top, and a heavy weight on the platter. This, if properly prepared, will turn out like a mold of jelly and may be sliced in smooth, even slices. The suc- cess of this depends upon not having too much water; it will not jelly if too weak, or if the water is allowed to boil away entirely while cooking. A good way to cook old fowls CHICKEN LUNCH FOR TRAVELLING. Cut a yoimg chicken down the back; wash and wipe dry; season with salt and pepper; put in a dripping-pan and bake in a moderate oven three-quarters of an hour. This is much better for travelling lunch than when seasoned with butter. All kinds of poultry and meat can be cooked quicker by adding to the water in which they are boiled a little vinegar or a piece of lemon. By the use of a little acid there wiU be a considerable saving of fuel, as well as shortening of time. Its action is beneficial on old tough meats, rendering them quite tender and easy of digestion. Tainted meats and fowls wiU lose their bad taste and 80 POULTRY AND GAME. odor if cooked in this way, and if not used too freely no taste of it will be acquired. POTTED CHICKEN. Strip the meat from the bones of a cold, roast fowl; to every pound of meat allow a quarter of a pound of butter, salt and cayenne pepper to taste; one tea- spoonful of pounded mace, half a small nutmeg. Cut the meat into small pieces, pound it well with the butter, sprinkle in the spices gi^dually, and keep pounding until reduced to a perfectly smooth paste. Pack it into small jars and cover with clarified butter, about a quarter of an inch in thickness. Two or three slices of ham, minced and pounded with the above, will be an improve- ment. Keep in a dry place. A luncheon or breakfast dish. Old fowls can be made very tender by putting into them, while boiling, a piece of soda as large as a bean. SCALLOPED CHICKEN. Divide a fowl into joints and boU till the meat leaves the bone readily. Take out the bones and chop the meat as small as dice. Thicken the water in which the fowl was boiled with flour, and season to taste with butter and salt. Fill a deep dish with alternate layers of bread-crumbs and chicken and shces of cooked potatoes, having crumbs on top. Pour the gravy over the top, and add a few bits of butter and bake till m'cely browned. There should be gravy enough to moisten the dish. Serve with a garnish of parsley. Tiny new potatoes are nice in place of sliced ones, when in season. BREADED CHICKEN. Prepare young chickens as for fricassee by cutting them into pieces. Dip each piece in beaten egg, then in grated bread-crumbs or rolled cracker; season them with pepper and salt, and a little minced parsley. Place them in a baking- pan, and put on the top of each piece a lump of butter, add half of a cupful of hot water; bake slowly, basting often. When sufficiently cooked take up on a warm platter. Into the pan povu- a cup of cream or rich mUk, a cupful of bread-crumbs. Stir it well until cooked then pour it over the chicken. Serve while hot. BROILED CHICKEN ON TOAST. Broil the usual way, and when thoroughly done take it up in a square tin or dripping-pan, butter it well, season with pepper and salt, and set it in the oven for a few minutes. Lay slices of moistened buttered toast on a platter; take the POULTRY AND GAME. Z\ chicken up over it, add to the gravy in the pan part of a cupful of cream, if you have it; if not, use miljc. Thicken with a Uttle flour and pour over the chicken. This is considered most excellent. CURRY CHICKEN. Cut up a chicken weighing from a pound and a half to two pounds, as for fricassee, wash it well, and put it into a stew-pan with sufficient water to cover it; boU it closely covered, until tender; add a large teaspoonf ul of salt, and cook a few minutes longer; then remove from the fire, take out the chicken, pour the liquor into a bowl, and)set it one side. Now cut up into the stew-pan two small onions, and fry them with a piece of butter p^s large as an egg; as soon as the onions are brown, skim thfem out and put in the chicken; fry for three or four ininutes; next sprinkle over two teaspoonfuls of Curry Powder. Now pour over^the^liquor in which the chicken was stewed, stir all well together, and stew for five^inutes longer, then stir into this a tablespoonful of sifted flour made thin with a little water; lastly, stir in a beaten yolk of egg, and it is done. Serve with hot boiled rice laid round on the edge of a platter, and the chicken ciury in the centre. This makes a' handsome side dish, and a fine relish accompanying a full dinner of roast beef or any roast. All first-class grocers and druggists keep this "India Curry Powder," put up in bottles."^ Beef, veal,' mutton, duck, pigeons, partridges, rabbits or fresh fish may be substituted for the chicken, if preferred, and sent to the table with or without a dish of rice. To Boil Rice for Curry. — Pick over the rice, a cupful. Wash it thoroughly, in two or three cold waters;" then leave it about twenty minutes in cold water.' Put into a stew-pan two quarts of water with a teaspoonful of salt in it, and when it boils, sprinkle in the rice. Boil it briskly for twenty minutes, keeping the pan covered. Take it from the fire, and drain off the water. Afterwards set the sauce-pan on the back of the stove, with the Ud off, to allow the rice to dry and the grains to separate. Rice, if properly boiled, should be soft and white, and every grain stand alone. Serve it hot in a separate dish Or served as above, laid around the chicken curry. CHICKEN POT-PIE. No. i. Cut and joint a large chicken, cover with cold water, and let it boil gently until tender. Season with salt and pepper, and thicken the gravy with two. 82 POULTRY AND GAME. tablespoonfuls of flour, mixed smooth with a piece of butter the size of an egg. Have ready nice light bread-dough; cut with the top of a wineglass about half an inch thick; let them stand half an hour and rise, then drop these into the boiling gravy. Put the cover on the pot closely, wrap a cloth around it, in order that no steam shall escape; and by no means allow the pot to cease boiling. Boil three-quarters of an hour. CHICKEN POT-PIE. No. 2. This style of pot-pie was made more in our grandmother's day than now, as most cooks consider that cooking crust so long destroys its spongey lightness, and renders it too hard and dry. Take a pair of fine fowls; cut them up, wash the pieces, and season with pepper only. Make a light biscuit dough, and plenty of it, as it is always much liked by the eaters of pot-pie. Roll out the dough not very thin, and cut most of it into long squares. Butter the sides of a pot, and line them with dough nearly to the top. Lay shces of cold ham at the bottom of the pot, and then the pieces of fowl, interspersed all through with squares of dough and potatoes, pared and quartered. Pour in a quart of water. Cover the whole with a lid of dough, having a slit in the centre, through which the gravy will bubble up. Boil it steadily for two hours. Half an hour before you take it up, put in through the hole in the centre of the crust seme bits of butter rolled in floiu", to thicken the gravy. When done, put the pie on a large dish, and pour the gravy over it. You may intersperse it aU through with cold ham. A pot- pie may be made of ducks, rabbits, squirrels, or venison. Also of berf- steak. A beef- steak, or some pork-steaks (the lean only), greatly improve a chicken pot-pie. If you use no ham, season with salt. CHICKEN STEWED, WITH BISCUIT. Take chickens, and make a fricassee; just before you are ready to dish it up, have ready two baking-tins of rich soda or baking-powder biscuits; take them from the oven hot, split them apart by breaking them with your hands, lay them on a large meat platter, covering it, then pour the hot chicken stew over all. Send to the table hot. This is a much better way than boiling this kind of biscuit in the stew, as you are more sure of its being always light. CHICKEN DRESSED AS TERRAPIN. Select young chickens, clean and cut them into pieces; put them into a stew- pan with just enough water to cook them. When tender stir into it half of a PO ULTRY A ND GAME. 83 cup of butter and one beaten egg. Season it with salt and pepper, a teaspoonf ul of powdered thyme; add two hard-boiled eggs coarsely minced and a small glass of wine. Boil up once and serve with jelly CHICKEN ROLY-POLY. One quart of flour, two teaspoonf uls of cream tartar mixed with the flour, one teaspoonf ul of soda dissolved in a teacupful of milk; a teaspoonf ul of salt; do not use shortening of any kind, but roll out the mixture half an inch thick, and on it lay minced chicken, veal or mutton. The meat must be seasoned with pepper and salt, and be free from gristle. Eoll the crust over and over, and put it on a buttered plate and place in a steamer for half an bom*. Serve for break- fast or lunch, giving a slice to each person with gravy served with it. CHICKEN TURNOVERS. Chop cold roast chicken very fine. Put it into a sauce-pan, place it over the fire, moisten it with a little water and gravy, or a piece of butter. Season with salt and pepper; add a small tablespoonful of sifted flour, dissolved in a little water; heat aU through, and remove from the fire to become cool. When cooled roll out some plain pie-crust quite thin, cut out in roimds as large as a saucer; wet the edge with cold water, and put a large spoonful of the minced meat on one-half of the round; fold the other half over, and pinch the edges well together, then fiy them in hot drippings or fat, a nice brown. They may also be cooked in a moderate oven. CHICKEN PUDDING. Cut up two young chickens into good- sized pieces; put them in a sauce-pan with just enough water to cover them well. When boiled quite tender, season with salt and pepper; let them simmer ten or fifteen minutes longer; then take the chicken from the hroth and remove all the large bones. Place the meat in a well-buttered pudding-dish, season again, if necessary, adding a few bits of butter. Pour over this the following batter: Eight eggs beaten light and mixed with one quart of milk, three tablespoon- fuls of melted butter, a teaspoonf ul of salt, and two large teaspoonf uls of baking powder, added to enough sifted flour to make a batter like griddle -cakes. Bake one hour in a moderate, oven. Make a gravy of the broth that remained from the cooking of the chicken, adding a tablespoonful of flour, stirred into a third of a cup of melted butter; let it boil up, putting in more water, if necessary. Serve hot in a gravy boat, with the pudding. 84 POULTRY AND GAME. CHICKEN AND MACCARONI. Boil a chicken until very tender, take out all the bones, and pick up the meat quite fine. Boil half a pound of maccaroni until tendei", first breaking it up to pieces an inch long. Butter a deep pudding-dish, put on the bottom a layer of the cooked maccaroni, then a layer of the minced chicken, bits of butter, pepper and salt, then some of the chicken hquor, over this put another layer of macca- roni, and so on, until the dish is filled. Pour a cup of cream over the whole, and bake half an hour. Serve on a platter. ROAST DUCK. (Tame.) Pick, draw, clean thoroughly, and wipe dry. Cut the neck close to the back, beat the breast- bone flat with a rolling-pin, tie the wings and legs securely, and stuff with the following: Three pints bread-crumbs, six ounces butter, or part butter and salt pork, two chopped onions and one teaspoonful each of sage, black pepper and salt. Do not stuff very full, and sew up the openings firmly to keep the flavor in and the fat out. If not fat enough, it should be larded with salt poi-k, or tie a shce upon the breast. Place in a baking-pan, with a Uttle water, and baste frequently with salt and water — some add onion, and some vinegar; turn often, so that the sides and back may all be nicely browned. When nearly done, baste with butter and a little flour. These directions will apply to tame geese as well as ducks. Young ducks should roast from twenty-five to thirty minutes, and full- grown ones for an hour or more, with frequent basting. Some prefer them underdone and served very hot; but, as a rule, thorough cooking will prove more palatable. Make a gravy out of the neck and gizzards by putting them in a quart of cold water, that must be reduced to a pint by boiling. The giblets, when done, may be chopped fine and added to the juice. The preferred season- ings are one table-spoonful of Madeira or sherry, a blade of mace, one small onion, and a httle cayenne pepper; strain through a hair sieve; pour a little over the ducks and serve the remainder in a boat. Served with jellies or any tart sauce. BRAISED DUCKS. Prepare a pair of fine young ducks, the same as for roasting, place them in a stew-pan together with two or three slices of bacon, a carrot, an onion stuck with two cloves, and a little thyme and parsley. Season with pepper, and cover the whole with a broth, adding to the broth a gill of white wine. Place the pan PO ULTRY A ND GAME. 8 5 over a gentle fire and allow the ducks to simmer mitil done, basting them fre- quently. When done remove them from the pan, and place them where they will keep hot. A turnip should then be cut up and fried in some butter. When nicely browned, drain the pieces and cook them until tender in the liquor in which the ducks were braised. Now strain and thicken the gravy, and after dishing up the ducks, pour it over them, garmshing with the pieces of turnip. — Palmer House, Cliicago, STEWED DUCK. Prepare them by cutting them up the same as chicken for fricassee. Lay two or three very thin shces of salt pork upon the bottom of a stew-pan; lay the pieces of duck upon the pork. Let them stew slowly for an hour, closely cov- ered. Then season with salt and pepper, half a teaspoonful of powdered sage, or some green sage minced fine; one chopped onion. Stew another half hour until the duck is tender. Stir up a large tablespoonf ul of brown flour in a little water and add it to the stew. Let it boil up, and serve all together in one dish. accompanied with green peas. -Palmer House, Chicago DUCK PIE. Cut all the meat from cold roast ducks; put the bones and stuffing into cold water; cover them and let boil; put the meat into a deep dish; pour on enough of the stock made from the bones to moisten; cover with pastry sUt in the centre with a knife, and bake a light brown. WARMED UP DUCK. A nice dish for breakfast, and very reUshing, can Be made from the remains of a roast of duck. Cut the meat from the bones, pick out all the little tidbits in the recesses, lay them in a frying-pan, and cover with water and the cold gravy left from the roast; add a piece of butter; let all boil up once and if not quite thick enough, stir in a little dissolved flour. Serve hot. ROAST WILD DUCK. Wild duck should not be dressed too soon after being killed. If the weather is cold it will be better for being kept several days. Bake in a hot oven, letting it remain for five or ten minutes without basting to keep in the gravy, then baste frequently with butter and water. If over-done it loses flavor, 30 to 40 minutes in the right kind of an oven being suffrcient; Serve on a very hot dish, and send to table as hot as possible with a cut lemon and the following sauce: 86 POULTRY AND GAME. Put in a tiny sauce-pan a tablespoonful each of Worcestershire sauce and mushroom catsup, a little salt and cayenne pepper, and the juice of half a lemon. Mix well, make it hot, remove from the fire, and stir in a teaspoonfui of made mustard. Pour into a hot gravy boat. —California Style, Lick House. WILD DUCKS. Most wild ducks are apt to have the flavor of fish, and when in the hands of inexperienced cooks are sometimes unpalatable on this account. Before roasting them, parboil them with a small peeled caiTot put within each duck. This absorbs the unpleasant taste. An onion wiU have the same effect, but unless you use onions in the stuffing, the carrot is preferable. Eoast the same as tame duck. Or put into the duck a whole onion peeled, plenty of salt and pepper and a glass of claret, bak(* in a hot oven 20 minutes. Serve hot with the gravy it yields in cooking and a dish of currant jelly. CANVAS-BACK DUCK. The epicm-ean taste declares that tliis special kind of bird requires no spices or flavors to make it perfect, as the meat partakes of the flavor of the food that the bird feeds upon, being mostly wild celery; and the delicious flavor is best preserved when roasted quickly with a hot fire. After dressing the duck in the usual way, by plucking, singing, drawing, wipe it with a wet towel, truss the head iinder the wing; place it in a dripping-pan, put it in the oven, basting often, and roast it half an hour. It is generally preferred a little imderdone. Place it when done on a hot dish, season well with salt and pepper, pour over it the gravy it has yielded in baking and serve it immediately while hot. — Delmonico. ROAST PIGEONS. Pigeons lose their flavor by being kept more than a day after they are killed. They may be prepared and roasted or broiled the same as chickens; they will requue from twenty to thirty minutes cooking. Make a gravy of the giblets or not, season it with pepper and salt, and add a little flour and butter. STEWED PIGEONS. Clean and stuff with onion dressing, thyme, etc., — do not sew up; take five or more slices of corned pork, let it fiy a while in a pot so that the fat comes out and it begins to brown a httle; then lay the pigeons all around in the fat, leaving the pork still in; add hot water enough to partially cover them; cover tightly and boil an hour or so until tender; then turn off some of the liquid, and keep rO UL TR Y A ND GAME 8 7 turning them so they will brown nicely; then heat and add the Uquor poured off; add extra thyme, pepper, and keep turning until the pigeons and gravy are nicely browned. Thicken with a little flour, and serve with the gravy poured over them; garnish with parsley. PIGEON PIE. Take half a dozen pigeons; stuff each one with a dressing the same as for tiu'key; loosen the joints with a knife, but do not separate them. Put them in a stew-pan with water enough to cover them, let them cook until nearly tender, then season them with salt and pepper and butter. Thicken the gravy with flour, remove and cool. Butter a pudding -dish, line the sides with a rich crust. Have ready some hard-boiled eggs cut in slices. Put in a layer of egg and birds and gravy until the dish is full. Cover with a crust and bake. BROILED PIGEONS OR SQUABS. Split them down the back and broil the same as chicken; seasoning well with salt, pepper and plenty of butter. Broil slices of salt pork, very thin; place a sUce over each bird and serve. SQUAB POT-PIE. Cut into dice three ounces of salt pork; divide six wild squabs into pieces, at the joints; remove the skin. Cut up four potatoes into small squares, and pre- pare a dozen small dough balls. Put into a yeUow, deep baking-dish the pork, potatoes and squabs, and then the balls of dough; season with salt, white pepper, a dash of mace or nutmeg, add hot water enough to cover the ingredients, cover with a " short " pie-crust and bake in a moderate oven three-quarters of an hour. — Palmer House, Chicago. WOODCOCK, ROASTED. Skin the head and neck of the biz'd, pluck the feathers, and truss it by bring- ing the beak of the bird under the wing, and fastening the pinion to the thigh; twist the legs at the knuckles and press the feet upon the thigh. Put a piece of bread xmder each bird to catch the drippings, baste with butter, dredge with flour, and roast fifteen or twenty minutes with a sharp fire. When done, cut the bread in diamond shape, each piece large enough to stand one bird upon, place them aslant on your dish, and serve with gravy enough to moisten the bread; serve some ID the dish and some in the tureen; garnish with shces of lemon. Roast from twenty to twenty-five minutes. 88 POULTRY AND GAME, SNIPE. Snipe are similar to woodcock, and may be served in the same manner; they will require less time to roast. REED BIRDS. Pick and draw them very carefully, salt and dredge with flour, and roast with a quick fire ten or fifteen minutes. Serve on toast with butter and pepper. You can put in each one an oyster dipped in butter and then in bread-crumbs before roasting. They are also very nice broiled. ROAST QUAIL. Rinse well and steam over boihng water mitil tender, then dredge with flour, and smother in butter; season with salt and pepper and roast inside the stove; thicken the gravy; serve with green grape jelly, and garnish with parsley. TO ROAST PARTRIDGES. PHEASANTS, QUAILS OR GROUSE. Carefully cut out all the shot, wash thorouglily but quickly, using soda in the water; rinse again, and dry with a clean cloth. Stuff them and sew them up. Skewer the legs and wings to the body, larder the breast with very thin shoes of fat salt pork, place them in the oven, and baste with butter and water before taking up, having seasoned them with salt and pepper; or you can leave out the pork and use only butter, or cook them without stuffing. Make a gravy of the drippings thickened with browned flour. Boil up and serve in a boat. These are all very fine broiled, first sphtting down the back, placing on the gridiron the inside down, cover with a baking tin, and broil slowly at first. Serve with cream grav3^ GAME PIE. Clean well, inside and out, a dozen small birds, quail, snipe, woodcock, etc., and split them in half: put them in a sauce-pan with about two quarts of water; when it boils, skim off all scum that rises; then add salt and pepper, a bunch of minced parsley, one onion chopped fine, and three whole cloves. Cut up half a pound of salt pork into dice, and let all boil until tenier, using care that there be enough water to cover the birds. Tliicken this with two tablespoonfuls of browned flour and let it boil up. Stir in a piece of butter as large as an egg; remove from the hre and let it cool. Have ready a pint of potatoes cut as small as dice, and a rich crust made. Line the sides of a buttered pudding-dish with the crust; lay in the birds, then some of the potatoes, then birds and so on, until the dish is full. Pour over the gravy, put on the top crust, with a sUt cut in the POULTRY AND GAME. »9 centre; and bake. The top can be ornamented with pastry leaves in a wreath about the edge, with any fancy design placed in the centre across the sht. — Rockaway Beach. SNOW BIRDS. One dozen thoroughly cleaned birds; stuff each with an oyster, put them into a yellow dish, and add two ounces of boiled salt pork and three raw potatoes cut into shces; add a pint of oyster liquor, an ounce of butter; salt and pepper; cover the dish with a ciiist and bake in a moderate oven. SQUIRREL. They are cooked similar to rabbits, are excellent when broiled or made into a stew, and, in fact, are very good in all the different styles of cooking similar to rabbit. There are many species common to this country; among them the black, red, gray and fox. Gophers and chipmunks may also be classed as another but smaller variety ROAST HARE OR RABBIT. A very close relationship exists between the hare and the rabbit, the chief difference being in the smaller size and shorter legs and ears of the latter. The manner of dressing and preparing each for the table is, therefore, pretty nearly the same. To prepare them for roasting, first skin, wash well in cold water and rinse thoroughly in lukewarm water. If a little musty from being emptied before they were hurig up, and afterward neglected, mb the insides with vinegar and afterward remove all taint of the acid by a thorough washing in lukewarm water. After being well wiped with a soft cloth put in a dressing as usual, sew the animal up, truss it, and roast for a half or three-quarters of an hour, until well-browned, basting it constantly with butter and dredging with flour, just before taking up. To make a gravy, after the rabbits are roasted, pour nearly all the fat out of the pan, but do not pour the bottom or brown part of the drippings; put the pan over the fire, stir into it a heaping tablespoonf ul of flour, and stir imtil the flour browns. Then stir in a pint of boiling water. Season the gravy with salt and pepper; let it boil for a moment. Send hot to the table in a tureen with the hot rabbits. Serve with currant jelly. FRICASSEE RABBIT. Clean two young rabbits, cut into joints, and soak in salt and water half all hour. Put into a sauce-pan with a pint of cold water, a bunch of sweet herbs. 90 POULTRY A ND CA ME. an oniou finely nunced, a pinch of mace, half a nutmeg, a pinch of pepper and half a pound of salt pork cut in small thin slices. Cover and stew until tender. Take out the rabbits and set in a dish where they will keep warm. Add to the gravy a cup of cream (or milk), two well-beaten eggs, stirred in a little at a time, a tablespoonful of butter, and a thickening made of a tablespoonful of flour and a little milk. Boil up once; remove the sauce-pan from the fire, squeeze in the juice of a lemon, stirring all the while, and pour over the rabbits. Do not cook the head or neck. FRIED RABBIT. After the rabbit has been thoroughly cleaned and waslied, put it into boiling water, and let it boil ten minutes; drain it, and when cold, cut it into joints, dip into beaten egg, and then in fine bread-crumbs; season with salt and pepper. When all are ready, fry them in butter and sweet lard, mixed over a moderate fire until brown, on both sides. Take them out, thicken the gravy with a spoon- ful of flour, turn in a cup of milk or cream; let all boil up, and turn over the rabbits. Servo hot with onion sauce. (See Sauces.) Garnish with sliced lemon. RABBIT PIE. This piov can be made the same as "Game Pie," exceptiiig you scatter through it four hard-boiled eggs cut in slices. Cover with pufif paste, cut a slit in the middle, and bake one hour, laying paper over the top should it brown too fast. BROILED RABBITS. After skinning and cleaning the rabbits, wipe them diy, split them down the back lengthwise, pound them flat, then wrap them in letter paper well buttered, place them on a buttered gridiron, and broil over a clear, brisk fii-e, turning them often. When sufficiently cooked, remove the papers, lay them on a very hot platter, season with salt, pepper, and plenty of butter, turning them over and over to soak up the butter. Cover and keep hot in a warming oven until served. SALMI OF GAME. This is a nice mode of serving the rem&ins of roasted game, but when a superlative salmi is desired, the birds must be scarcely more than half roasted for it. In either case, carve them very neatly, and strip every particle of skin and fat from the legs, wings and breasts; bruise the bodies well, and put them with the skin and other trimmings into a very clean stew-pan. If for a simple ana inexpensive dinner, merely add to them two sliced onions, a bay-leaf, a small POULTRY AND GAME, 9 1 blade of mace and a few peppercorns; then pour in a pint or more of good veal gravy, or strong broth, and boil it briskly until reduced nearly half; strain the gravy, pressing the bones well to obtain all the flavor; skim off the fat, add a little cayenne and lemon juice, heat the game very gradually in it, but do not on any account allow it to boil; place pieces of fried bread round a dish, arrange the birds in good form in the centre, give the sauce a boil, and pour it on them. ROAST HAUNCH OF VENISON. To prepare a haunch of venison for roasting, wash it shghtly in tepid water, and dry it thoroughly by rubbing it with a clean, soft cloth. Lay over the fat side a large sheet of thickly buttered paper, and next a paste of flom* and water about three-quarters of an inch thick; cover this again Avith two'or three sheets of stout paper, secure the whole well with twine, and put down to roast, with a httle water, in the dripping-pan. Let the fire be clear and strong; baste the paper immediately with butter or clarified drippings, and roast Nthe joint from three to four hours, according to its weight and quality. Doe venison will require half an hour less time than buck venison. About twenty minutes before the joint is done remove the paste and paper, baste the meat in every part with butter, and dredge it very lightly ■with flour; let it take a pale brown color, and serve hot with unflavored gravy made with a thickening, in a tureen and good currant jelly. Venison is much better when the deer has been killed in the autumn, when wild berries are plentiful, and it has had abundant opportunities to fatten upon this and other fresh food. — Windsor Hold, Montreal. BROILED VENISON STEAK. Venison steaks should be broiled over a cloar fii-e turning often. It requires more cooking than beef. When sufficiently done, season with salt and pepper, pour over two tablespoonfuls of currant jelly, melted with a piece of butter. Serve hot on hot plates. Dehcious steaks, corresponding to the shape of mutton chops, are cut from the loin. BAKED SADDLE OF VENISON. Wash the saddle carefully; see that no hairs are left dried on to the outside. Use a saddle of venison of about ten pounds. Cut some salt pork in strips about two inches long, and an eighth of an inch thick, with which lard the saddle with two rows on each side. In a large dripping-pan cut two carrots^ one onion, and some salt pork in thin slices; add two bay leaves, two cloves, four kernels 92 POULTRY AND GAME. of allspice, half a lemon, sliced, and season with salt and pepper; place the saddle ot venison in the pan, with a quart of good stock, boiling hot, and a small piece of butter, and let it boil about fifteen minutes on top of the stove; then put it in a hot oven and bake, basting well every five minutes, until it is medium rare, so that the blood runs when cut; serve with jelly or a wine sauce. If the venison is desired well done, cook much longer, and use a cream sauce with it, or stir cream into the venison gravy, (For cream sauce see Sauces.) Venison should never be roasted imless very fat. The shoulder is a roasting piece, and may be done without the paper or paste. In ordering the saddle request the butcher to cut the ribs off pretty close, as the only part that is of much accormt is the tenderloin and thick meat that lies along the backbone up to the neck. The ribs which extend from this have very httle meat on them, but are always sold with the saddle. When neatly cut off they leave the saddle in a better shape, and the ribs can be put into yoiu* stock pot to boil for soup. — Windsor Hotel, MorUreaU VENISON PIE OR PASTRY. The neck, breast and shoulder are the parts used for a venison pie or pastry. Cut the meat into pieces (fat and lean together) and put the bones and trim- mings into the stew-pan with pepper and salt, and water or veal broth enough to cover it. Simmer it till you have drawn out a good gravy. Then strain it. In the meantime make a good rich paste, and roll it rather thick. Cover the bottom and sides of a deep dish with one sheet of it, and put in your meat, having seasoned it with pepper, salt, nutmeg and mace. Voui in the gravy which you have prepared from the trimmings, and a glass of port wine. Lay on the top some bits of butter rolled in flour. Cover the pie with a thick hd ol paste and ornament it handsomely with leaves and flowers formed with a tin cutter. Bake two or more hours according to the size. Just before it is done, pull it forward in the oven, and brush it over with beaten egg; push it back and let it slightly brown. — Windsor Hotel, Montreal, VENISON HASHED. Cut the meat in nice small sUces, and put the trimmings and bones into a sauce-pan with barely water enough to cover them. Let them stew for an hoiu'. Then strain the hquid into a stew-pan; add to it some bits of butter, rolled in flour, and whatever gravy was left of the venison the day before. Stir in some currant jelly, and give it a boil up. Then put in the meat, and keep it over the POULTRY AND GAME. 93 fire just long enough to warm it through; but do not allow it to boil, as it has been once cooked already. FRIED VENISON STEAK. Cut a breast of venison into steaks; make a quarter of a pound of butter hot in a pan; rub the steaks over with a mixture of a little salt and pepper; dip them in wheat flour, or rolled crackers, and fry a rich brown; when both sides are done, take them'up on a dish, and put a tin cover over; dredge a heaping tea- spoonful of flour into the butter in the pan, stir it with a spoon until it is brown, ' without burning; put to it a small teacupful of boiling water, with a tablespoon- ful of currant jelly dissolved into it; stir it for a few minutes, then strain it over the meat, and serve. A glass of wine, with a tablespoonful of white sugar dis- solved in it, may be used for the gravy, instead of the jelly and water. Venison may be boiled, and served with boiled vegetables, pickled beets, etc. and sauce. i^ In the selection of meat it is most essential that we understand how to choose it; in beef it should be a smooth, fine grain, of a clear bright red color, the fat white, and will feel tender when pinched with the fingers. Will also have abundant kidney fat or suet. The most choice pieces for roast are the sirloin, fore and middle ribs. Veal, to be good, should have the flesh firm and dry, fine grained and of a delicate pinkish color, and plenty of kidney fat; the joints stiff. Mutton is good when the flesh is a bright red, firm and juicy and a close grain, -the fat firm and white. Pork: if young, the lean will break on being pinched smooth when nipped with the fingers, also the skin will break and dent; if the rind is rough and hard it is old. In roasting meat, allow from fifteen to twenty minutes to the pound, which will vary according to the thickness of the roast. A great deal of the success in roasting depends on the heat and goodness of the fke; if put into a cool oven it loses its juices, and the result is a tough, tasteless roast; whereas, if the oven is of the proper heat, it immediately sears up the pores of the meat and the jmces are retained. The oven should be the hottest when the meat is put into it, in order to quickly crisp the surface and close the pores of the meat, thereby confining its natural juices. If the oven is too hot to hold the hand in for only a moment, then the oven is right to receive the meat. The roast should first be washed in pure. water, then wiped dry with a clean dry cloth, placed in a baking-pan, without any seasoning; some pieces of suet or cold drippings laid under it, but no water should be put into the pan, for this would have a tendency to soften the outside of the meat. The water can never get so hot as the hot fat upon the surface of the meat, and the generating of the steam prevents its crispness, so desirable in a roast. MEATS. 95 It should be frequently basted with ita own drippings which flow from the meat when partly cooked and well seasoned. Lamb, veal and pork should be cooked rather slower than beef, with a more moderate fire, covering the fat with a piece of paper, and thoroughly cooked till the flesh parts from the bone; and nicely browned, without being burned. An onion shced and put on top of a roast while cooking, especially roast of pork, gives a nice flavor. Remove the onion before serving. Larding meats is drawing ribbons of fat pork through the upper surface of the meat, leaving both ends protruding. This is accomplished by the use of a larding needle, which may be procured at house- furnishing stores. Boiling or stewing meat, if fresh, should be put into boiling water, closely covered, and boiled slowly, allowing twenty minutes to each pound, and when partly cooked, or when it begins to get tender, salted,adding spices and vegetables. Salt meats should be covered with cold water, and require thirty minutes very slow boiling, from the time the water boils, for each pound; if it is very salt, pour off the first water, and put it in another of boiling water, or it may be soaked one night in cold water. After meat commences to boil, the pot should never stop simmering and always be replenished from the boiling tea-kettle. Frying may be done in two ways: one method, which is most generally used, is by putting one ounce or more (as the case requires) of beef drippings, lard or butter, into a frying-pan, and when at the boiling point, laying in the meat, cooking both sides a nice brown. The other method is to completely immerse the article to be cooked in sufficient hot lard to cover it, similar to frying doughnuts. Broiled meats should be placed over clear, red coals, free from smoke, giving out a good heat, but not too brisk or the meat vdll be hardened and scorched; but if the fire is dead, the gravy will escape, and drop upon the coals, creating a blaze, which will blacken and smoke the meat. Steaks and chops should be tiuned often, in order that every part should be evenly done— never sticking a fork into the lean part, as that lets the juices escape; it should be put into the outer skin or fat. "When the meat is sufficiently broiled, it should be laid on ai. hot dish and seasoned. The best pieces for steak are the porter-house, sirloin, and rump. THAWING FROZEN MEAT, Etc. If meat, poultry, fish, vegetables, or any other article of food, when found frozen, is thawed by putting it into warm water or placing it before the fire, it , vsill most certainly spoil by that process, and be rendered unfit to eat. The only 96 MEATS. way to thaw these things is by immei'siug theru in cold water. This should be done as soon as they are brought in from market, that they may have time to be well thawed before they are cooked. M meat that has been fiozeu is to be boiled, put it on in cold water. If to be roasted, begin by setting it at a distance from the fire; for if it should not chance to be thoroughly thawed all through to the centre, placing it at first too near the fire wiU cause it to spoil. K it is expedient to thaw the meat or poultry the night before cooking, lay it in cold water early in the evening, and change the water at bed-time. If found crusted with ice in the morning, remove the ice, and put the meat in fresh cold water, letting it lie in it tiU wanted for cooking. Potatoes are injured by bemg frozen. Other vegetables are not the worse for it, provided they are always thawed in cold water. TO KEEP MEAT FROM FLIES. Put in sacks, with enough straw around it so the flies cannot reach through. Three-fourths of a yard of yard-wide muslin is the right size for the sack. Put a little straw in the bottom, then put in the ham and lay straw in all around it; tie it tightly, and hang it in a cool, dry place. Be sure the straw is aU around the meat, so the flies cannot reach through to deposit the eggs. (The sacking must be done early in the season before the fly appears.) Muslin lets the air in and is much better than paper- Thin muslin is as good as thick, and will last for years if washed whealaid away when emptied. — National Stockman, ROAST BEEF. One very essential point, in roasting beef is to have the oven well heated when the beef is first put in; this causes the pores to close up quickly, and pre- vents the escape of the juices. Take a rib piece or loin roast of seven or eight pounds. Wipe it thoroughly all over Avith a clean wet towel. Lay it in a dripping-pan, and baste it well with butter or suet fat. Set it in the oven. Baste it frequently with its own drip- pings, which will make it brown and tender. When partly done, season with salt and pepper, as it hardens any meat to salt it when raw, and di-aws out its juices, then dredge with sifted flour to give it a frothy appearance. It wiU take a roast of this size about two hours time to be properly done, leaving the inside a little rare or red— half an hour less would make the inside quite rai-e. Remove the beef to a heated dish, set where it wiU keep hot; then skim the drippings from all fat, add a tablespoonful of sifted flour, a httle pepper and a teacupful of boiling water. Boil up once and serve hot in a gi-avy boat. * MEATS. 97 Some prefer the clear gravy without the thickening. Serve with mustard of grated horse-radish and vinegar. YORKSHIRE PUDDING. This is a very nice accompaniment to a roast of beef; ohe ingredients are, one pint of milk, four eggs, white and yolks beaten separately, one teaspoonful of salt, and two teaspoonfuls of baking powder sifted through two cups of flour. It should be mixed very smooth, about the consistency of cream. Eegu- late your time when you put in your roast, so that it wiU be done half an hour or forty minutes before dishing up. Take it from the oven, set it where it will keep hot. In the meantime have this pudding prepared. Take two common biscuit tins, dip some of the drippings from the dripping-pan into these tins, pour half of the pudding into each, set them into the hot oven, and keep them in until the dinner is dished up; take these puddings out at the last moment and send to the table hot. This I consider much better than the old way of baking the pudding under the meat BEEFSTEAK. No. i. The first consideration in broiling is to have a clear, glowing bed of coals. The steak shoiild be about three-quarters of an inch in thickness, and should be pounded only in extreme cases, i.e., when it is cut too thick and is " stringy." Lay it on a. buttered gridiron, turning it often, as it begins to drip, attempting notliing else while cooking it. Have everything else ready for the table; the potatoes and vegetables dished and in the warming closet. Do not season it until it is done, which will be in about ten to twelve minutes. Remove it 'to a warm platter, pepper and salt it on both sides and spread a liberal lump of butter over it.5^' Serve at once while hot.' No definite rule can be given as to the time of cooking steak, individual tastes differ so widely in regard to it, some only hking it when well done, others so rare that the blood runs out of it. The best pieces for broiling are the porter-house and sirloin, BEEFSTEAK, No. 2. Take a smooth, thick -bottomed frying-pan, scald it out. with hot water, and wipe it dry; set it on the stove or range, and when very hot, rub it over the bottom witli a rag dipped in butter; then place your steak or chops in it, turn often until cooked through, take up 'On a warm platter, and. season both sides with salt, pepper and butter. Serve hot. Many prefer this manner of cooking steak rather than broihng or frying in a quantity of grease. 9^ MEATS. BEEFSTEAK AND ONIONS. Prepare the steak in the usual way. Have ready in a frying pan a dozen onions cut in slices and fried brown in a little beef drippings or butter. Dish your steak, and lay the onions thickly over the top. Cover and let stand five minutes, then send to the table hot. BEEFSTEAK AND OYSTERS. Broil the steak the usual way. Put one quart of oysters with very little of the liquor into a stew-pan upon the fire; when it comes to a boil, take off the scum that may rise, stir in three ounces of butter mixed with a tablespoonful of sifted flour, let it boil one minute until it thickens, pour it over the steak. Serve hot . — Palace Hotel, San Francisco TO FRY BEEFSTEAKS. Beefsteak for frying should be cut much thinner than for broiling. Take from the ribs or sirloin and remove the bone. Put some butter or nice beef dripping into a frying-pan, and set it over the fire, and when it has boiled and become hot. lay in the steaks; when cooked quite enough, season with salt and pepper, turn and brovm on both sides. Steaks when fried should be thoroughly done. Have ready a hot dish, and when they are done, take out the steaks and lay them on it, vdth another dish cover the top to keep them hot. The gravy in the pan can be turned over the steaks, first adding a few drops of boiling water, or a gravy to be served in a separate dish made by putting a large tablespoonful of flour into the hot gravy left in the pan, after taking up the steaks. Star it smooth, then pour in a pint of cream or sweet rich milk, salt and pepper, let it boil up once until it thickens, pour hot into a gravy dish, and send to the table with the steaks. POT ROAST, (Old Style.) This is an old-fashioned dish, often cooked in our gi-andmothers' time. Take a piece of fresh beef weighing about five or six pounds. It must not be too fat. Wash it and put it into a pot with barely sufficient water to cover it. Set it over a slow fire, and after it has stewed an horu salt and pepper it Then stew it slowly until tender, adding a httle onion if liked. Do not replenish the water at the last, but let all nearly boil away. When tender all through take the meat from the pot, and pour the gravy in a bowl. Put a large lump of butter in the bottom of the pot, then dredge the piece of meat with flour, and return it ME A TS. gg to the pot to brown, turning it often to prevent its burning. Take the gravy that you have poured from the meat into the bowl, and skim off all the fat; pour this gravy in with the meat and stir in a large spoonful of flour; wet with a httle water; let it boil up ten or fifteen minutes and pour into a gravy dish. Serve both hot, the meat on a platter. Some are very fond of this way of cooking a piece of beef which has been previously placed in spiced pickle for two or three days. SPICED BEEF. (Excellent.) For a round of beef weighing twenty or twenty-four pounds, take one quarter of a pound of saltpetre, one quarter of a pound of coarse brown sugar, two pounds of salt, one ounce of cloves, one ounce of allspice, and half an ounce of mace; pulverize these materials, mix them well together, and with them rub the beef thoroughly on every part; let the beef lie for eight or ten days in the pickle thus made, turning and rubbing it every day; then tie it around with a broad tape, to keep it in shape; make a coarse paste of flour and water, lay a little suet finely chopped over and under the beef, inclose the beef entirely in the paste, and bake it six hours. When you take the beef from the oven, remove the paste, but do not remove, the tape until you are ready to send it to the table. If you wish to eat the beef cold, keep it well covered that it may retain its moisture. BEEF A LA MODE. Mix together three teaspoonfuls of salt, one of pepper, one of ginger, one of mace, one of cinnamon, and two of cloves. Kub this mixture into ten poimds of the upper part of a rotmd of beef. Let this beef stand m this state over night. In the morning, make a dressing or stuffing of a pint of fine bread-crumbs, half ■a pound of fat salt pork cut in dice, a teaspoonful of ground thyme or summer savory, two teaspoonfuls sage, half a teaspoonful of pepper, one of nutmeg, a httle cloves, an onion minced fine, moisten with a little milk or water. Stuff this mijctm-e into the place from whence you took out the bone. With a long skewer fasten the two ends of the beef together, so that its form will be circular, and bind it aroimd with tape, to prevent the skewers giving away. Make incisions in the beef with a sharp knife; fill these incisions very closely with the stuffing, and dredge the whole with flour. Put it into a dripping-pan and pour over it a pint of hot water; turn a large pan over it to keep in the steam, and roast slowly from three to four hours, allowing a quarter of an hour to each pound of meat. If the meat should be lOO MEATS. tough, it may be stewed first in a pot with water enough to cover it, until tender, and then put into a dripping-pan and browned in the oven. If the meat is to be eaten hot, skim ofif the fat from the gravy, into which, after it is taken off the fire, stir in the beaten yolks of two eggs. If onions are disUked you may omit them and substitute minced oysters. TENDERLOIN OF BEEF. To serve tenderloin as directed below, the whole piece must be extracted before the hind quarter of the animal is cut out. This must be particularly noted, because not commonly practised, the tenderloin being usually left attached to the roasting pieces, in order to furnish a tidbit for a few. To dress it whole, proceed as follows: Washing the piece well, j^ut it in an oven; add about a pint of water, and chop up a good handful of each of the following vegetables as an ingredient of the dish, viz., Irish potatoes, carrots, turnips, and a large bunch of celery. They must be washed, peeled, and chopped up raw, then added to the meat; blended with the juice, they form and flavor the gravy. Let the whole slowly simmer, and when nearly done, add a teaspoonful of pounded allspice. To give a richness to the gi'avy, put in a tablespoonful of butter. If the gravy should look too greasy, skim off some of the melted suet. Boil also a lean piece of beef, which, when perfectly done, chop fine, flavoring with a very small quantity of onion, besides pepper and salt to the taste Make into small balls, wet them on the outside with eggs, roll in grated cracker or fine bread- crumbs. Fry these force-meat balls a light brown. When serving the dish, put these around the tenderloin, and pour over the whole the rich gravy. This dish is a very handsome one, and, altogether, fit for an epicurean palate. A sumptu- ous dish. STEWED STEAK WITH OYSTERS. Two poimds of rump steak, one pint of oysters, one tablespoonful of lemon 3uice, three of butter, one of flour, salt, pepper, one cupful of water. Wash the oysters in the water, and drain into a stew-pan. Put this liquor on to heat. As soon as it comes to a boil, skim and set back. Put the butter in a frying-pan, and when hot, put in a steak. Cook ten minutes. Take up the steak, and stir the flour into the butter remaining in the pan. Stir imtil a dark biown. Add the oyster Uquor, and boil one minute. Season with salt and pepper. Put back the steak, cover the pan, and simmer half an hour or until the steak seems tender, then add the oysters and lemon juice. Boil one minute. Serve on a hot dish with points of toast for a garnish. I MEATS. I6l SMOTHERED BEEFSTEAK. Take thin slices of steak from the upper part of the round or one large thin steak, Lay the meat out smoothly and wipe it dry. Prepare a dressing, using a cupful of fine bread-crumbs, half a teaspoonful of salt, some pepper, a table spoonful of butter, half a teaspoonful of sage, the same of powdered smnmer savory, and enough milk to moisten it all into a stiff mixture, Spread it over the meat, roll it up carefully, and tie with a string, securing the ends well. Now fry a few thin slices of salt pork in the bottom of a kettle or sauce-pan, and into the fat that has fried out of this pork, place this roU or roUs of beef, and brown it on aU sides, turning it until a rich color all over, then add half a pint of water, and stew until tender. IS. the flavor of onion is liked, a shoe may be chopped fine and added to the dressing. When cooked sufficiently, take out the meat, thicken the gravy, and turn over it. To be carved cutting crosswise^ in slices, through beef and stuffing, BEEFSTEAK ROLLS. This mode is similar to the above recipe, but many might prefer it. Prepare a good dressing, such as you like for turkey or duck; take a round steak, pound it, but not very hard, spread the dressing over it, sprinkle in a little salt, pepper, and 9,,,few bits of butter, lap over the ends, roll the steak up tightly and tie closely; spread two great spoonfuls of butter over the steak after roUing it up, then wash with a well-beaten egg, put water in the bake-pan, lay in the steak so as not to touch the water, and bake as you would a duck, basting often A half hour in a brisk oven will bake. Make a brown gravy, and send to th« table hot. TO COLLAR A FLANK OF BEEF, Procure a well-corned flank of beef, — say six pounds. Wash it, and remove the inner and outer skin with the gristle. Prepare a seasoning of one teaspoon- ful each of sage, parsley, thyme, pepper and cloves. Lay your meat upon a board and spread this mixture over the inside. Roll the beef up tight, fasten it with small skewers, put a cloth over it, bandage the cloth with tape, put the beef into the stew-pot, cover it with water to the depth of an inch, boil gently six hours; take it out of the water, place it on a board without undoing it; lay a board on top of the beef, put a fifty pound weight upon this board, and let it remain twenty-four hours. Take off the bandage, garnish with green pickles and curled parsley, and seiVe. 102 MEATS. DRIED BEEF. Buy the best of beef, or that part which will be the most lean and tender. The tender part of the round is a very good piece. For every twenty pounds of beef use one pint of salt, one teaspoonful of saltpetre, and a quarter of a pound of brown sugar. Mix them well together, and rub the beef well with one-third of the mixture for three successive days. Let it he in the hquor it makes for . six days, then hang up to dry. A large crock or jar is a good vessel to prepare the meat in before drying it. BEEF CORNED OR SALTED. (Red.) Cut up a quarter of beef. For each hundred weight take half a peck of coarse salt, a quarter of a pound of saltpetre, the same weight of saleratus, and a quart of molasses, or two pounds of coarse brown sugar. Mace, cloves and allspice, may be added for spiced beef. Strew some of the salt in the bottom of a pickle-tub or barrel; then put in a layer of meat, strew this with salt, then add another layer of meat, and salt and meat alternately, until all is used. Let it remain one night. Dissolve the saleratus and saltpetre in a Uttle warm water, and put it to the molasses or sugar; then put it over the meat, add water enough to cover the meat, lay a board on it to keep it under the brine. The meat is fit for use after ten days. This receipt is for winter beef. Rather more salt may be used in warm weather. Towards spiing take the brine from the meat, make it boihng hot, skim it clear, and when it is cooled, return it to the meat. Beef tongues and smoking pieces are fine pickled in this brine. Beef liver put in this brine for ten days, and then wiped dry and smoked, is very fine. Cut it in slices, and fry or broil it. The brisket of beef, after being corned, may be smoked, and is very good for boiling. Lean pieces of beef, cut properly from the hind quarter, are the proper pieces for being smoked. There may be some fine pieces cut from the fore-quarter. After the beef has been in brine ten days or more, wipe it dry, and hang it in a chimney where wood is burned, or make a smothered fire of sawdust or chips, and keep it smoking for ten days; then rub fine black pepper over every part to keep the flies from it, and hang it in a dry, dark, cool place. After a week it is fit for use. A strong, coarse brown paper, folded around the beef, and fastened with paste, keeps it nicely. Tongues are smoked in the same manner Hang them by a string put MEATS. \0% through the root end. Spiced brine for smoked beef or tongues will be gener ally liked. ROAST BEEF PIE WITH POTATO CRUST. When you have a cold roast of beef, cut off as much as will half fill a baking- -iish suited to the size of your family; put this sliced beef into a stew-pan with any gravy that you may have also saved, a lump of butter, a bit of sliced onion, ^nd a seasoning of pepper and salt, with enough water to make plenty of gravy; thicken it, too, by dredging in a tablespoonful of flour; cover it up on the fire, where it may stew gently, but not be in danger of burning. Meanwhile there must be boiled a sufficient quantity of potatoes to fill up your baking-dish, after the stewed meat has been transferred to it. The potatoes must be boiled done, mashed smooth, and beaten up with milk and butter, as if they were to be served alone, and placed in a thick layer on top of the meat. Brush it over with egg, place the dish in an oven, and let it remain there long enough to be browu. There should be a goodly quantity of gravy left with the beef, that the dish be not dry and tasteless. Serve with it tomato sauce, Worcestershire sauce or any other kind that you prefer. A good, plain dish. ROAST BEEF PIE. Cut up roast beef, or beef steak left from a previous meal, into thin slices, lay some of the slices into a deep dish which you have lined on the sides with rich biscuit dough, roUed very thin, (sayia quarter of an inch thick); now sprinkle over this layer a httle pepper and salt; put in a small bit of butter, a few sUces of cold potatoes, a little of the cold gravy, if you have any left from the roast. Make another layer of beef, another layer of seasoning, and so on, until the dish is filled; cover the whole with paste, leaving a sUt in the centre, and bake half an hour. BEEF STEAK PIE. Cut up rump or flank steak into strips two inches long and about an inch wide. Stew them with the bone in just enough water to cover them until partly cooked; have half a dozen of cold boiled potatoes shced. Line a baking-dish with pie paste, put in a layer of the meat with salt, pepper, and a little of thinly sliced onion, then one of the sliced potatoes, with bits of butter dotted over them. Then the steak, alternated with layers of potato, imtil the dish is full. Add the gravy or broth, having first thickened it with brown flour. Cover Avith a top crust, making a sUt in the middle; brush a Uttle beaten egg over it, and bake until quite brown. I04 AfEA TS. FRIZZLED BEEF. Shave off very thin slices of smoked or dried beef, put them in a frymgpan, cover with cold water, set it on the back of the range or stove, and let it come to a very slow heat, allowing it time to swell out to its natural size, but not to boil. Stir it up, then drain off the water. Melt one ounce of sweet butter in the frying-pan, and add the wafers of beef. When they begin to frizzle or turn up, break over them three eggs; stir until the eggs are cooked; add a little white pepper, and serve on slices of buttered toast. FLANK STEAK. This is cut from the boneless part of the flank and is secreted between an out- side and inside layer of creamy fat. There are two ways for broiling it. One is to slice it diagonally across the grain; the other is to broil it whole. In either case brush butter over it and proceed as in broiling other steaks. It is considered by butchers the finest steak, which they frequently reserve for themselves. TO BOIL CORNED BEEF. The aitch-bone and the brisket are considered the best pieces for boiling. If you buy them in the market already corned, they will be fit to put over the fire without a previous soaking in water. If you corn them in the brine in which you keep your beef through the winter, they must be soaked in cold water over night. Put the beef into a pot, cover with sufficient cold water. place over a brisk fire, let it come to a boil in half an hour; just before boiling remove all the scum from the pot. place the pot on the back of the fire, let it boil very slowly until quite tender. A piece weighing eight pounds requires two and a half hours' boiling. If you do not wish to eat it hot, let it remain in the pot after you take it from the fire, until nearly cold, then lay it in a colander to drain, lay a cloth over it to retain its fresh appearance; serve with horse-radish and pickles. K vegetables are to accompany this, making it the old-fashioned " boiled diimer," about three-quarters of an hour before dishing up skim the liquor free from fat and turn part of it out into another kettle, into which put a cabbage carefully prepared, cutting it into four quarters; also half a dozen peeled medium-sized white turnips, cut into halves; scrape foiu- carrots and four parsnips each cut into four pieces. Into the kettle with the meat, about half an hour before serving, pour on more water from the boiling tea-kettle, and into this put peeled medium-sized potatoes. This dinner should also be accompanied MEATS. 105 by boiled beets, sliced hot, cooked separate- from the rest, with vinegar over them. Cooking the cabbage separately from the meat prevents the meat from having the flavor of cabbage when cold. The carrots, parsnips and turnips will boil in about an hour. A piece of salt pork was usually boiled with a " New England boiled dinner." SPICED BEEF RELISH. Take two pounds of raw, tender beefsteak, chop it very fine, put into it salt, pepper and a little sage, two tablespoonfuls of melted butter; add two rolled crackers made very fine, also two weU-beaten eggs. Make it up into the shape of a roU and bake it; baste with butter and water before baking. Cut in slices when cold. FRIED BEEF LIVER. Cut it in rather thin slices, say a quarter of an inch thick, pour over it boiling water, which closes the pores of the meat, makes it impervious to the fat, and at the same time seals up the rich juice of the meat. It may be rolled in flour or bread-crumbs, seasoned with salt and pepper, dipped in egg and fried in hot fat mixed with one-third butter. PRESSED BEEF. First have your beef nicely pickled: let it stay in pickle a week; then take the thin flanky pieces, such as will not make a handsome dish of themselves; put on a large potful, and let them boil until perfectly done; then puU to pieces, and season just as you do souse, with pepper, salt and allspice; only put it in a coarse cloth and press down upon it some very heavy weight. The advantage of this recipe is that it makes a most acceptable, presentable dish out of a part of the beef that otherwise might be wasted. FRENCH STEW. Grease the laottom of an iron pot, and place in it three or four pounds of beef; be very careful that it does not burn, and turn it until it is nicely browned. Set a muffin ring under the beef to prevent its sticking. Add a few sliced carrots, one or two sliced omons, and a cupful of ho^^ water, keep covered, and stew slowly until the vegetables are done. Add pepper and salt. If you wish more gravy, add hot water, and thicken with flour. Serve on a dish with the vegetables. TO POT BEEF, The round is the best piece for potting, and you may use both the upper and under part. Take ten pounds of beef, remove all the fat, cut the lean into 106 MEATS square pieces, two inches thick. Mix together three teaspoonfuls of salt, one of pepper, one of cloves, one of mace, one of cinnamon, one of allspice, one of thyme, and one of sweet basil. Put a layer of the pieces of beef into an earthen pot, sprinkle some of this spice mixture over this layer, add a piece of fat salt pork, cut as thin as possible, sprinkle a little of the spice mixture over the pork, make another layer of the beef with spices and pork, and so on, imtil the pot is fQled. Pour over the whole three tablespoonfuls of Tarragon vinegar, or^ if you prefer it, half a pint of Madeira wine; cover the pot with a paste made of flour and water, so that no steam can escape. Put the pot into an oven, moderately heated, and let it stand there eight hours; then set it away to use when wanted. Beef cooked in this manner will keep good a fortnight in moderate weather. It is an excellent relish for breakfast, and may be eaten either warm or cold. When eaten warm, serve with sUces of lemon . STEWED BRISKET OF BEEF Put the part that has the hard fat into a stew-pot, with a small quantity of water; let it boil up, and skim it thoroughly; then add carrots, turnips, onions, celery and a few pepper-corns. Stew tiU extremely tender; then take out all the flat bones and remove all the fat from the soup. Either serve that and the meat in a tureen, or the soup alone, and the meat on a dish, garnished with some vegetables. The following sauce is much admired served with the beef: Take half a pint of the soup, and mix it with a spoonful of catsup, a teaspoonful of made mustard, a Uttle flour, a bit of butter and salt; boil all together a few minutes, then pour it round the meat. DRIED BEEF, WITH CREAM. Shave your beef very fine. Put it into a suitable dish on the back of the stove; cover with cold water and give it time to soak out to .its original size before being dried. When it is quite soft and the water has become hot (it must not boil), take it olBf, turn off the water, pour on a cup of cream; if you do not have it use milk and butter, a pinch of pepper; let it come to a boil, thicken vdth a tablespoonful of flour, wet up in a httle milk. Serve on dipped toast or not, just as one fancies. A nice breakfast dish. BEEF CROQUETTES. No. i. Chop fine one cup of cold, cooked, lean beef, half a cup of fat, half a cup of cold boiled or fried ham; cold pork will do if you have not the ham. Also mince up a slice of onion. Season all with a teaspoonful of salt, half a teaspoonful of MEATS. 107 pepper, and a teaspoonful of powdered sage or parsley, if liked. Heat together with half a cup of stock or milk; when cool, add a beaten egg. Form the mix- tm-e into balls, slightly flattened, roll in egg and bread-crumbs, or flour and egg. Fiy in hot lard or beef drippings. Serve on a platter and garnish with sprigs of parsley. Almost any cold meats can be used instead of beef. BEEF CROQUETTES. No. 2- Take cold roast or corned beef. Put it into a wooden bowl and chop it fine. Mix with it about twice the quantity of hot mashed potatoes well seasoned with butter and. salt. Beat up an egg and work it into the potato and meat, then form the mixture into Uttle cakes the size of fish balls. Flatten them a little, roll in flom- or egg and cracker crumbs, fry in butter and lard mixed, browning on both sides. Serve piping hot. MEAT AND POTATO CROQUETTES. Put in a stew-pan an ounce of butter and a shce of onion minced fine; when this simmers, add a level tablespoonful of sifted flour; stir the mixture until it becomes smooth and frothy; then add half of a cupful of milk, some seasoning of salt and pepper; let aU boil, stimng it all the while. Now add a cupful of cold meat chopped fine and a cupful of cold or hot mashed potato. Mix aU thor- oughly and spread on a plate to cool. When it is cool enough, shape it with your hands into balls or roUs. Dip them in beaten egg and roll in cracker or bread-crumbs. Drop them into hot lard and fry about two minutes a delicate brown; take them out with a skimmer and di-ain them on a piece of brown paper. Serve immediately while hot. These are very nice. Cold rice or hominy may be used in place of the potato; or a cupful of cold fish minced fine in place of the meat. COLD ROAST, WARMED. Cut from the remains of a cold roast the lean meat from the bones into small, thin slices. Put over the fire a frying-pan containing a spoonful of butter or drippings. Cut up a quarter of an onion and fiy it brown, then remove the onion, add the meat gravy left from the day before, and if not thick enough, add a little flour; salt and pepper. Turn the pieces of meat into this, and let them simmer a few minutes. Serve hot. COLD ROAST, WARMED. No. 2. Cold rare roast beef may be made as good as when freshly cooked by slicing, seasoning with salt, pepper and bits of butter; put it in a plate or pan with a 8 Io8 MEATS. spoonful or two of water, covering closely, and set in the oven until hot, but no longer. Cold steak may be shaved very fine with a knife and used the same way. Or, if the meat is in small pieces, cover them with buttered letter paper, twist each end tightly, and boil them on the gridiron, sprinkling them with finely chopped herbs. Still another nice way of using cold meats is to mince the lean portions very fine, and add to a batter made of one pint of milk, one cup of flour and three eggs. Fry like fritters, and serve with drawn butter or sauce. COLD MEAT AND POTATO, BAKED. Put in a frying-pan a round tablespoonful of cold butter; when it becomes hot, stir into it a teaspoonful of chopped onion and a tablespoonful of flour, stir- ring it constantly until it is smooth and frothy; then add two-thirds of ft cupful of cold milk or water. Season this with salt and pepper and allow it to come to a boil; then add a cupful of cold meat finely chopped and cleared from bone and skin; let this all heat thoroughly; then turn it into a shallow dish well buttered. Spread hot or cold mashed potatoes over the top, and cook for fifteen or twenty minutes in a moderate hot oven. Cold hominy or rice may be used in place of mashed potatoes, and is equally as good. BEEF HASH. No. i. Chop rather finely cold roast beef or pieces of beef steak, also chop twice aa much cold boiled potatoes. Put over the fire a stew-pan or frying-pan, in which put a piece of butter as large as required to season it well, add pepper and salt, moisten with beef gravy if you have it, if not, with liot water; cover and let it steam and heat through thoroughly, stirring occasionally, so that the ingredients be evenly distributed, and to keep the hash from sticking to the bottom of the pan. When done it should not be at all watery, nor yet dry, but have sufficient adhesiveness to stand well on a dish, or buttered toast. Many like the flavor of onion; if so, fry two or three slices in the butter before adding tJie hash. Corned beef makes excellent hash. BEEF HASH. No. 2. Chop cold roast beef, or pieces of beefsteak; fry half an onion in a piece of butter; when the onion is brown, add the chopped beef; season with a little salt and pepper; moisten with the beef gravy, if you have any, if not, with sufiicient water and a Uttle butter; cook long enough to be hot, but no longer, as much cooking toughens the meat. An excellent breakfast dish. MEATS. £09 Some prefer to let a cnist form on the bottom and turn the hash brown side uppermost. Served with poached eggs on top. HAMBURGER STEAK. Take a pound of raw flank or round steak, without any fat, bone or strmgy pieces. Chop it until a perfect mince; it cannot be chopped too fine. Also chop a smaU onion quite fine, and mix weU with the meat. Season with salt and pepper; make into cakes as large as a biscuit, but quite flat, or into one large flat cake a Uttle less than half an inch thick. Have ready a frying-pan, with butter and lard mixed; when boiling hot. put in the steak and fry brown. Garnish with celery top around the edge of the platter and two or three slices of lemon oq the top of the meat. A brown gi-avy made from the grease the steak was fried in, and poured over the meat, enriches it. TO ROAST BEEF HEART. Wash it carefully and open it sufficiently to remove the ventricles, then soak it in cold water until the blood is discharged; wipe it dry and stuff it nicely with dressing, as for turkey; roast it about an hour and a half. Serve it with the gravy, which should be thickened with some of the stuffing, and a glass of wuie. Tt is very nice hashed. Served with currant jelly. — Palmer House, Chicago. STEWED BEEF KIDNEY. Cut the kidney into slices, season highly with pepper and salt, fry it a light brown, take out the shces, then pour a httle warm water infb the pan, dredge in some flour, put in shces of kidney again; let them stew very gently; add some parsley if liked. Sheep's kidneys may be spht open, broiled over a clear fire, and served with a piece of butter placed on each half. BEEF'S HEART, STEWED. After washing the heart thoroughly, cut ^ up into squares half an inch long; put them into a sauce-pan with water enough to cover them. If any scum rises, skim it off. Now take out the meat, strain the liquor, and put back the meat, also add a shced onion, some parsley, a head of celery chopped fine, pepper and salt, and a piece of butter. Stew until the meat is very tender. Stir up a tablespoonful of brown floiir with a small quantity of water, and thicken the whole. Boil up and serve, no MEATS. BOILED BEEF TONGUE. Wash a fresh tongue and just cover it with water in the pot; put in a pint of Bait and a small red pepper; add more water as it evaporates, so as to keep the tongue nearly covered until done — when it can be easily pierced with a fork; take it out, and if wanted soon, take off the skin a.nd set it away to cool. If wauted for future use, do not peel until it is required. A cupful of salt will do for three tongues, if you have that number to boil; but do not fail to keep water enough in the pot to keep them covered while boiUng. If salt tongues are used, soak them over night, of course omitting the salt when boiling. Or, after peeling a tongue, place it in a sauce-pan with one cup of water, half a cup vinegar, four tablespoonfuls sugar, and cook until the liquor is evaporated. SPICED BEEF TONGUE. Rub into each tongue a mixture made of half a pound of brown sugar, a piece of saltpetre the size of a pea, and a tablespoonful of ground cloves; put it in a brine made of three-quarters of a pound of salt to two quarts of water and keep covered. Pickle two weeks, then wash well and dry with a cloth; roll out a thin paste made of flour and water, smear it all over the tongue and place in a pan to bake slowly; baste well with lard and hot water; when done scrape off the paste and skin. TO BOIL TRIPE. Wash it well in warm water, and trim it nicely, taking off all the fat. Cut into small pieces, and put it on to boil five hours before dinner in water enough to cover it very well. After it has boiled four hours, pour off the water, season the tripe with pepper and salt, and put it into a pot with milk and water mixed in equal quantities. Boil it an hour in the milk and water. Boil in a sauce-pan ten or a dozen onions. When they are quite soft, drain them in a colander, and mash them. Wipe out your sauce-pan and put them on again, with a bit of butter rolled in flour and a wineglass of cream or milk. Let them boil up, and add them to the tripe just before you send it to table. Eat it with pepper, vinegar and mustard. It is best to give tripe its first and longest boiling the day before it is wanted. TO FRY TRIPE. Boil the tripe the day before till it is quite tender, which it will not be in less than four or five hours. Then cover it and set it away. Next day cut it ink> long slips, and dip each piece into beaten yolk of egg, and afterwards roll them MEATS. Ill in grated bread-crumbs. Have ready ia a frying-pan over the fire some good beef dripping. When it is boiling hot put in the tripe, and fry it about ten minutes, till of a light brown. You may serve it with onion sauce. Boiled tripe that has been left from the dinner of the preceding day may be fried in this manner. FRICASSEED TRIPE. Cut a pound of tripe in narrow strips, put a small cup of water or milk to it, add a bit of butter the size of an egg, dredge in a large teaspoonful of flour, or work it with the butter; season with pepper and salt, let it simmer gently for half an hour, serve hot. A bunch of parsley cut small and put with it is ao improvement. Some put in oysters five minutes before dishing up. TRIPE LYONNAISE. Cut up half a pound of cold boiled tripe into neat squares. Put two ounces of butter and a tablespoonf ul of chopped onion in a frying-pan and fry to a deli- cate brown; add to the tripe a teaspoonful of chopped parsley and a little strong vinegar, salt, and cayenne; stir the pan to prevent burning. Cover the bottom of a platter with tomato-sauce, add the contents of the pan and serve. TO CLARIFY BEEF DRIPPINGS. iDrippings accumulated from different cooked meats of beef or veal can be clarified by putting it into a basin and sUcing into it a raw potato, allowing it to boil long enough for the potato to brown, which causes all impurities to dis- appear. Remove from the fire, and when cool drain it off from the sediment that settles at the bottom. Turn it into basins or small jars and set it in a cool place for future use. ' When' mixed with an equal amovmt of butter it answers the same purpose as clear butter for frying and basting any meats excepting game and poultry. Mutton drippings impart an unpleasant flavor to anything cooked outside of its kind. ROAST LOIN OF VEAL. Prepare it the same as any roast, leaving in the kidney, around which put considerable salt. Make a dressing the same as for fowls; imroll the loin, put the stuffing well around the kidney, fold and secure with several coils of white cotton twine wound around in all directions; place in a dripping-pan with the 1 1 2 ME A TS. thick side down, and put in a rather liot oven, graduated after it commences to roast to moderate; in half an hour add a little hot water to the pan, and baste often; in another half hour turn over the roast, and when about done dredge lightly with flour and baste with melted butter. Before serving, carefully remove the twine. A roast of four to five pounds will bake in about two hours. For a gravy, skim off some of the fat if there is too much in the diippings; dredge in some flour, stir until brown, add some hot water if necessary, boil a few minutes, stir in such sweet herbs as fancied, and put in a gravy boat. Serve with green peas and lemon jelly. Is very nice sliced cold for luKch, and Wor- cestershire or Chili sauce forms a fine relish. ROAST FILLET OF VEAL. Select a nice fillet, take out the bone, fill up the space with stuffing, and also put a good layer under the fat. Truss it of a good shape by drawing the fat round, and tie it up with tape. Cook it rather moderately at first, and baste with butter. It should have careful attention and frequent basting, that the fat may not burn. Roast from three to four hours, according to the size. After it is dished, pour melted butter over it; serve with ham or bacon, and fresh cucumbers, if in season. Veal, Uke all other meat, should be well washed in cold water before cooking and wiped thoroughly dry with a clean cloth. Cold fillet of veal is very good stewed with tomatoes and an onion or two. In roasting veal, care must be taken that it is not at first placed in too hot an oven; the fat of a loin, one of the most delicate joints of veal, should be covered with greased paper; a fillet, also, should have on the caul until nearly done enough. BOILED FILLET OF VEAL. Choose a small, debeate fillet; prepare as for roasting, or stuflf it with an oyster force-meat; after having washed it thoroughly, cover it with water and let it boil very gently three and a half or four hours, keeping it well skimmed. Send it to the table with a rich white sauce, or, if stuffed with oysters, a tureen of oyster sauce. Garnish with stewed celery and sUces of bacon. A boiled tongue should be served with it. VEAL PUDDING. Cut about two pounds of lean veal into small coUops a quarter of an inch in thickness; put a piece of butter the size of an egg into a very clean frying pan to melt; then lay in the veal and a few slices of bacon, a small sprig of thyme, and a seasoning of pepper and salt; place the pan over a slow fire for about teo MEATS. ^ "3 minutes, then add two or tliree spoonfuls of warm water. Just boil it iip, and then let it stand to cool. Line a pudding-dish with a good suet crust, lay in the veal and bacon, pour the gravy over it; roll out a piece of paste to form a lid, place it over, press it close with the thumb, tie the basin in a pudding cloth, and put it into a sauce-pan of boiling water, keeping continually boiling imtil done, or about one hour, FRIED VEAL CUTLETS. Put into a frying-pan two or three tablespoonfuls of lard or beef drippings. When boiUng hot lay in the cutlets, well seasoned with salt and pepper, and dredged with flour. Brown nicely on both sides, then remove the meat, and if yon have more grease than is necessary for the gravy, put it aside for further use. Reserve a tablespoonful or more, and rub into it a tablespoonful of flour, with the back of the spoon, until il is a smooth, rich brown color; then add graduaDy a cup of cold water and season with pepper and salt. When the gravy is boiled up well i-etiu-n the meat to the pan and gravy. Cover it closely and allow it to stew gently on the back of the range for fifteen minutes. This softens the meat, and with this gravy it makes a nice breakfast dish. Another mode is to simply fry the cutlets, and afterwards turning off some of the grease they were fried in and then adding to that left in the pan a few drops of hot water, turning the whole over the fried chops. FRIED VEAL CHOPS. (Plain.) Sprinkle over them salt and pepper, then dip them in beaten egg and cracker- crumbs, and fry in tlrippings, or hot lard and butter mixed. If you wish a gravy with them, add a tablespoonful of flour to the gravy they were fried in and turn in cream or mdk; season to taste with salt and pepper. Boil up and serve hot with the gravy in a separate dish. This dish is very fine accompanied with a few sound fresh tomatoes, sbced and fried m the same grease the cutlets were, and all dished on the same platter. VEAL COLLOPS. Cut veal from the leg or other lean part into pieces the size of an oyster. Season with pepper, salt and a httle mace; rub some over each piece; dip in egg, then into cracker-crumbs, and fry. They both look and taste Uke oysters. VEAL OLIVES. Cut up a shce of a fiUet of veal, about half an inch thick, into squares of three inches. Mix up a httle salt pork, chopped with bread-crumbs, one onion, 114 ^ MEATS. a little pepper, salt, sweet marjoram, and one egg well beaten; put this mixture upon the pieces of veal, fastening the four corners together with Uttle bird Bkewers; lay them in a pan with a sufficient veal gravy or Ught stock to cover the bottom of the pan, dredge with flour, and set in a hot oven. When browned on top, put a small bit of butter on each, and let them remain until quite tender, which will take twenty minutes. Serve with horse-radish. VEAL CHEESE. Prepare equal quantities of boiled shced veal and smoked tongue. Pound the slices separately in a mortar, moistening with butter as you proceed; then pack it in a jar or pail, mixing it in alternate layers; first, the tongue and then the veal, so that when cut it will look variegated. Press it down hard and pour melted butter over the top. Keep it well covered and in a dry place. Nice for sand- wiches, or sUced cold for lunch. VEAL CROQUETTES. Mince a coffee cup of cold veal in a chopping bowl, adding a little cold hara, and two or three sUces of onion, a pinch of mace, powdered parsley and pepper, some salt. Let a pint of milk or cream come to the boiling point, then add a tablespoonful of cold butter, then the above mixture. Beat up two eggs and mix with a teaspoonful of corn -starch or flour, and add to the rest; cook it all about ten minutes, stirring with care. Remove from the fire, and spread it on a platter, roll it into balls, when cooled flatten each; dip them in egg and bread- crumbs, and fry in a wire basket, dipped in hot lard. BROILED VEAL CUTLETS. (Fine.) Two or three pounds of veal cutlets, egg and bread-crumbs, two tablespoon- fuls of minced savory herbs, salt and pepper to taste, a little grated nutmeg. Cut the cutlets about three-quarters of an inch in thickness, flatten them, and brush them over with the yolk of an egg; dip them into bread-crumbs and minced herbs, season with pepper and salt, and fold each cutlet in a piece of white letter paper well buttered; twist the ends, and broil over a clear fire; when done remove the paper. Cooked this way, they retain all the flavor. VEAL POT-PIE. Procure a nice breast or brisket of veal, well jointed, put the pieces into the pot with one quart of water to every five pounds of meat; put the pot over a slow fire; just before it comes to a boil, skim it well and pour in a teacupful of cold water; then turn over the meat in order that all the scum may rise, remove AfEATS. 115 all the scum, boil quite hard, season with peppei" and salt to your taste, always, remembering that the crust will take up part of the seasoning; when this is done cut off your crust in pieces of equal size, but do not roll or mould them; lay them on top of the meat, so as to cover it; put the hd on the pot closely, let the whole boil slowly one hour. If the Ud does not fit the pot closely, w:rap a cloth around it, in order that no steam shall escape; and by no means allow the pot to stop boiling. The crust for pot-yne should be raised with yeast. To three pints of flour add two ounces of butter, a little salt, and wet with milk sufficient to make a soft dough; knead it weU and set it away to rise; when quite light, mould and knead it again, and let it stand, in winter, one hour, in summer, one half hour, when it wiU be ready to cut. In summer you had better add one-half a tcaspoonful of soda when you knead it the second time, or you may wet it with water, and add another bit of butter. VEAL PIE. Cut the veal into rather small pieces or slices, put. jt in a stew-pan, with hot water to cover it; add to it a tablespoonful of salt, and set it over the fire; take oflf the scum as it rises; when the meat is tender turn it into a dish to cool; take out aU the small bones, butter a tin or earthen basin or pudding- pan, line it with pie paste, lay some of the parboiled meat in to half fill it; put bits of butter in the size of a hickory nut aU over the meat; shake pepper ovei-, dredge wheat fliour over, until it looks white, then fill it nearly to the top with some of the water in which the meat was boiled; roll a cover for the top of the crust, puff- paste it, giving it two or three turns, and roU it to nearly half an inch thickness; cut a slit in the centre, and make several small incisions on either side of it, put the crust on, trim the edges neatly with a knife; bake one hour in a quick oven. A breast of veal will make two two-quart basin pies; half a pound of nice corned pork, cut in thin slices, and parboiled with the meat, wiU make it very nice, and very little, if any, butter, will be required for the pie; when pork is used, no other salt will be necessary. Many are fond of thin slices of sweet ham cooked with the veal for pie. VEAL STEW. Cut up two or three pornids of veal into pieces three inches long and one thick. Wash it, put it in your stew-pan with two quarts of water, let it boil skim it weU, and, when all the scum is removed, add pepper and salt to youi tt6 meats. taste, and a small piece of butter; pare and cut in halves twelve small Irish potatoes, put them into the stew-pan; when it boils, liave ready a batter made with two eggs, two spoonfuls of cream or milk, a little salt and flour enough to make it a little thicker than for pan-cakes; drop this into the stew, a spoonfiil at a time, while it is boiling; when all is in, cover the pan closely so that no steam can escape; let it boil twenty minutes, and serve in a deep dish. VEAL LOAF. Three pounds of raw veal, chopped very fine, butter the size of an egg, three eggs, three tablespoonfuls of cream or milk; if milk use a small piece of butter; mix the eggs and cream together; mix with the veal Tour pounded crackers, one teaspoonful of black pepper, one large tablespoonful salt, one large tablespoonful of sage; mix well together and form into a loaf. Bake two and one-half hours, basting with butter and water while baking. Serve cut in thin sUces. VEAL FOR LUNCH. Butter a good-sized bowl, and line it with thin slices of hard-boiled eggs; have Teal and ham both in very thin shoes; place in the bowl a layer of veal, with pepper and salt, then a layer of ham, omitting the salt, then a layer of veal, and so on, alternating with veal and ham, until the bowl is filled; make a paste of flour and water, as stiff as it can be rolled out; cover the contents of the bowl with the paste, and over this tie a double cotton cloth; put the bowl into a sauce pan, or other vessel, with water just up to the rim of the bowl, and boil three hours: then take it from the fire, remove the cloth and paste, and let it stand until the next day, when it may be turned out and served in very thin shoes. An excellent lunch in traveUing. VEAL PATTIES. Cut portions of the neck or breast of veal into small pieces, and, with a httle salt pork cut fine, stew gently for ten or fifteen minutes; season with pepper and Bait, and a smaU piece of celery chopped coarsely, also of the yellow top, picked (not chopped) up; stir in a paste made of a tablespoonful of flour the yolk of one egg, and milk to form a thin batter; let all come to a boil, and it is ready for the patties. Make the patties of a light, flaky crust, as for tarts, cut round, the size of a small sauce-plate; the centre of each, for about three inches, cut half way through, to be raised and serve as a cover. Put a spoonful of the stew in each crust, lay on the top, and serve. Stewed oysters or lamb may be used in place of veal. ■ MEATS. 1-17 BRAISED VEAL. Take a piece of the shoulder weighing about five pounds. Have the bone removed and tie up the meat to make it firm. Put a piece of butter the size of half an egg, together with a few shavings of onion, into a kettle or stone crock and let it get hot. Salt and pepper the veal and put it into the kettle, cover it tightly and put it over a medium fire until the meat is brown on both sides, turning it occasionally. Then set the kettle back on the stove, where it will simmer slowly for about two hours and a half. Before setting the meat back on the stove, see if the juice of the meat together with the butter do not make gravy enough, and if not, put in about two tablespoonfuls of hot water. When the gravy is cold it will be hke jelly. It can be served hot with the hot meat, or cold with the cold meat. BAKED CALF'S HEAD. Boil a calf's head (after having cleaned it) until tender, then spUt it in two, and keep the best half; (bone it if you hke); cut the meat from the other in uni- form pieces; the size of an oyster; put bits of butter, the size of a nutmeg, aU over the best half of the head; sprinkle pepper over it, and dredge on flour until it looks white, then set it on a trivet or muffin rings in a dripping-pan; put a cup of water into the pan, and set it in a hot oven; turn it that it may brown evenly; baste once or twice. Whilst this is doing, dip the prepared pieces of the head in wheat flour or batter, and fry in hot lard or beef dripping a deUcate brown; season with pepper and salt and slices of lemon, if hked. When the roast is done put it on a hot dish, lay the fried pieces around it, and cover it with a tin cover; put the gravy from the dripping-pan into the pan in which the pieces were fried, with the slices of lemon, and a tablespoonful of browned flour, and, if necessary, a httle hot water. Let it boil up once, and strain it into a gravy boat, and serve with the meat. CALF'S HEAD CHEESE- Boil a calf's head in water enough to cover it, until the meat leaves the bones; then take it with a skimmer into a wooden bowl or tray; take from it every particle of bone; chop it small; season with pepper and salt, a heaping table- spoonful of salt, and a teaspoonful of pepper will be sufficient; if hked, add a tablespoonftil of finely chopped sweet herbs; lay in a cloth in a colander, put the minced meat into it, then fold the cloth closely over it, lay a plate over, and on it a gentle weight. When cold it may be shced thin for supper or sandwiches. Spread each shce with made mustard. Il8 MEATS. BRAIN CUTLETS. Well wash the brains and soak them in cold water till white. Parboil them till tender in a small sauce-pan for about a quarter of an hour; then thoroughly drain them, and place them on a board. Divide them into small pieces with a knife. Dip each piece into flour, and then roll them in egg and bread-crumbs, and fry them in butter or well-clarified dripping. Serve very hot with gravy. Another way of doing brains is to prepare them as above, and then stew them gently in rich stock, like stewed sweetbreads. They are also nice plainly boiled, and served with parsley and butter sauce. CALF'S HEAD BOILED. Put the head into boiling water and let it remain about five minutes; take it out, hold it by the ear, and with the back of the knife scrape off the hair, (should it not come ofif easily, dip the head again in boiling water). When perfectly clean, take the eyes out, cut off the ears, and remove the brain, which soak for an hour in warm water. Put the head to soak in hot water a few minutes to make it look white, and then have ready a stew-pan, into which lay the head; cover it vinth cold water, and bring it gradually to boil. Eemove the scvun, and add a httle salt, which increases it and causes it to rise to the top. Simmer it very gently from two and a half to three hours, or until the bones will shp out easily, and when nearly done, boil the brains fifteen or twenty minutes; skin and chop them, (not too finely), and add a tablespoonful of minced parsley which has been previously scalded; also a pinch of pepper, salt; then stir into this four tablespoonfuls of melted butter, set it on the back of the range to keep it hot. When the head is done, take it up, and drain very dry. Score the top and rub it over with melted butter; dredge it with flour, and set it in the oven to brown. When you serve the head, have it accompanied with a gravy boat of mdted butter and minced parsley. CALF'S LIVER AND BACON. Slice the hver a quarter of an inch thick; pour hot water over it, and let it remain for a few minutes to clear it from blood; then dry it in a cloth. Take a pound of bacon, or as much as you require, and cut the same number of thin shces as you have of hver; fry the bacon to a nice crisp; take it out and keep it hot; then fry the hver in the same pan, haviijg first seasoned it vdth pepper and salt and dredged in a little flour; lay it in the hot bacon fat and fry it a nic« brown. Serve it with a shce of bacon on the top of each shce of hver. MEATS. 119 If you wish a gravy with it, pour off most of the fat from the fi7ing-pan, put in about two ounces of butter, a tablespoonf ul of flour well rubbed in, add a cup of water, salt and pepper, give it one boil and serve in a gravy boat. Another tuay. — Cut the liver in nice thin slices, pour boiling water over it, and let it stand about five minutes; then drain and put in a dripping-pan with three or four thin slices of salt pork or bacon; pepper and salt, and put in the oven, letting it cook until thoroughly done, then serve with a cream or milk gravy poured over it Calf's Hver and bacon are very good broiled after cutting each in thin slices Season with butter, pepper and salt. CROQUETTES OF SWEETBREADS Take four veal sweetbreads, soak them fox an hour in cold«alted water, first remov ing the pipes and membranes; then put them into boiling salted water with a table- spoonful of vinegar, and cook them twenty minutes, then drop them again into cold water to harden. Now remove them, chop them very fine, almost to a paste. Season with salt, pepper and a teaspoon £ul of grated onion; add the beaten yolks of three raw eggs, one tablespoonful of butter, half a cupful of cream, and sufficient fine cracker crumbs to make stiff enough to roll out into little balls or cork-shaped cro- quettes. Have ready a frying-kettle half-full of fat over the fire, a dish containing three smoothly beaten eggs, a large platter of cracker dust; wet the hands with cold water and make the mixture in shape; afterwards rolling them in the cracker dust, then into the beaten egg, and again in the cracker dust; smooth them on the outside and drop them carefully in the hot fat. When the croquettes are fried a nice golden brown, put them on a brown paper a moment to free them from grease. Serve hot with sliced lemon or parsley. SWEETBREADS. There are two in a calf, which are considered delicacies. Select the largest. The color should be clear and a shade darker than the fat. Before cooking in any mamier let them lie for half an hour in tepid water; then throw into hot water to whiten and harden, after which draw off the outer casing, remove the little pipes, and cut into thin shoes. They should always be thoroughly cooKed. FRIED SWEETBREADS. After preparing them as above they are put into hot fat and butter, and fried the same as lamb chop, also broiled the same, first roUing them in egg and cracker-crumbs. BAKED SWEETBREADS. Three sweetbreads, egg and bread-crumbs, oUed butter, three slices of toast brovna gravy. Choose large, white sweetbreads; put them into warm water to draw out the 120 MEATS. blood, and to improve their color: let them remain for rather more than one hour; then put them into boiling water, and allow them to simmer for about ten minutes, which renders them firm. Take them up, drain them, brush over the ^gg> sprinkle with bread-cnunbs; dip them in egg again, and then into more bread-crumbs. Drop on them a httle oiled butter, and put the sweetbreads into a moderately heated oven, and let them bake for nearly three-quarters of an hour. Make three pieces of toast; place the sWeetbreads on the toast, and pour round, but not over them, a good brown gravy. FRICASSEED SWEETBREADS. If they are uncooked, cut into thin shoes, let them simmer in a rich gravy for three-quarters of an hour, add a well-beaten egg, two tablespoonfuls of cream and a tablespoonful of chopped parsley; stir all together for a few minutes and serve immediately. button anb Xamb. ROAST MUTTON. The pieces mostly used for roasting are the hind quarter of the sheep, called the loin and leg, the fore-quarter, the shoulder, also the chine or saddle, which is the two loins together. Every part should be trimmed off that cannot be eaten; then wash well and dry with a clean cloth; lay it in your dripping-pan and put in a Uttle water to baste it with at first; then afterward with its own gravy. Allow,, in roasting, about twelve minutes to the pound; that is, if your fire is strong, which it should be. It should not be salted at first, as that tends to harden it, and draws out too much of the blood or juices; but salt soon after it begins to roast well. If there is danger of its browning too fast, cover it with a sheet of white paper. Baste it often, and about a quarter of an hour before you think it will be done dredge the meat very Ughtly with flour and baste it with butter. Skim the gravy well and thicken very shghtly with brovni floiu-. Serve with currant jelly or other tart sauce. BONED LEG OF MUTTON ROASTED. Take the bone out of a small leg of mutton, without spoiling the skin if possible, then cut off most of the fat. In the hole whence the bone was taken, fill with a stuffing made the same as for fowls, adding to it part of an MEATS. 121 onion finely minced Sew the leg up underneath to prevent the dressing or stuffing from falling out. Bind and tie it up compactly; put it in a roastJng- pan, turn in a cupful of hot water and place it in a moderately hot oven, bast ing it occasionally. When partly cooked season with salt and pepper. When thoroughly cooked, remove and place the leg on a warm platter; skim the grease from the top of the drippings, add a cup of water and thicken -with a spoonful of dissolved flour. Send the gravy to the • table in a gravy dish, also a dish of currant jelly. BOILED LEG OF MUTTON. To prepare a leg of mutton for boihng, wash it clean, cut a small piece off the shank bone, and trim the knuckle. Put it into a pot with water enough to cover it, and boil gently from two to three hours, skimming well. Then take it from the fire, and keeping the pot well covered, let it finish by remainingJn the steam for ten or fifteen minutes. Serve it up vnth a sauce-boat of melted butter, into which a teacupf ul of capers or nasturtiums, have been stirred. If the broth is to be used for soup, put in a httle salt while boiUng; if not, salt it weU when partly done, and boil the meat m a cloth. BRAISED LEG OF MUTTON. This recipe can be varied either by preparing the leg with a stuffing, placed in the cavity after having the bone removed, or cooking it without. Having lined the bottom of a thick iron kettle or stew-pan with a few thin shoes of bacon, put over the bacon four caiTots, three onions, a bunch of savory herbs; then over these place the leg oE mutton. Cover the whole with a few more slices of bacon, then pour over half of a pint of water. Cover with a tight cover and stew very gently for four hours, basting the leg occasionally with its ov^ti liquor, and sea- soning it with salt and pepper as soon as it begins to be tender. When cooked strain the gravy, thicken vdth a spoonful of flour, (it should be quite brown), pom- some of it over the meat and send the remainder to the table in a tureen, to be served with the mutton when carved. Garnish the dish around the leg with potatoes cut in the shape of olives and fried a hght brown in butter. LEG OF MUTTON A LA VENISON. Remove all the rough fat from the mutton and lay it in a deep earthen dish; i-ub into it thoroughly the following: One tablespoonful of salt, one each of celery-salt, brown suga,r, black pepper, English mustard, allspice, and some sweet herbs, all powdered and mixed; after which pour over it slowly a teacup of good ^-inegar, cover tightly, and set in a cool place four or five days, turning it aiwl t22 MEATS. basting often with the Uquid each day. To cook, put in a kettle a quart of boil- ing water, place over it an inverted shallow pan, and on it lay the meat just as removed from the pickle; cover the kettle tightly and stew four hours. Do not let the water touch the meat. Add a cup of hot water to. the pickle remaining and baste with it. When done, thicken the hquid with flour and strain through a fine sieve, to serve with the meat; also a rehsh of currant jelly, the same as for venison. This is a fine dish when the directions are faithfully followed.) STEAMED LEG OF MUTTON. Wash and put the leg in a steamer and cook it until tender, then place in a roasting pan, salt and dredge well with flour and set in a hot oven until nicely browned; the water that remains in the bottom of the steamer may be used for soup. Serve with currant jelly. HASHED MUTTON. Cut into small "pieces the lean of some cold mutton that has been underdone, and season it with /epper and salt. Take the bones and other trimmings, put them into a sauce-pan with as much water as will cover them, and some sUced onions, and let them stew till you have drawn from them a good gravy. Having skimmed it well, strain the gravy into a stew-pan, and put the mutton into it. Have ready-boiled some carrots, turnips, potatoes and onions. Slice them and add to the meat and gravy. Set the pan on the fire and let it simmer till the meat is warmed through, but do not allow it to boil, as it has been once cooked already. Cover the bottom of a dish with shoes of buttered toast. Lay the meat and vegetables upon it, and pour over them the gravy. Tomatoes vnll be found an improvement. If green peas or Lima beans are in season, you may boil them and put them to the hashed mutton, leaving out the other vegetables, or serving them up separately. BROILED MUTTON CHOPS. Loin of mutton, pepper and salt, a small piece of butter. Cut the chops from a tenderloin of mutton, remove a portion of the fat, and trim them into a nice shape; shghtly beat and level them; place the gridiron over a bright, clear fire, rub the bars with a httle fat, and lay on the chops. While broiling frequently turn them, and in about eight minutes they will be done. Season with pepper and salt, dish them on a very hot dish, rub a small piece of butter on each chop, and serve very hot and expeditiously. Nice with tomato sauce poured over them. MEATS. ,2 J FRIED MUTTON CHOPS. No. i. Put into a frying-pan a tablespoonful of cold lard and butter mixed ; have some fine mutton chops without much fat; trim off the skin. Dip each in wheat flour, or rolled cracker, and beaten egg, then lay them into the hot grease, sprinkle with salt and pepper, fry on both sides a fine brown. When done, take them up and place on a hot dish. If you wish a made gravy, turn off the super- fluous grease, if any, stir into the hot gravy remaining a heaping spoonful of flour, stirring it until smooth and free from lumps, then turn into that a cup of cold water or milk; season with pepper and salt, let it boil up thick. You can serve it in a separate dish or pour it over the chops. Tomato sauce is con- eidered fine, turned over a dish of hot fried or broiled chops. FRIED MUTTON CHOPS. No. 2. Prepare the chops by trimming off" all extra fat and skin, season them with salt and pepper; dip each chop in beaten e^^, then in rolled cracker or bread- crumbs ; dip again in the eg^ and crumbs, and so on until they are well coated with the crumbs. Have ready a deep spider containing a pound or more of lard, hot enough to fry crullers. Drop into this hot lard the chops, frying only a few at one time, as too many cool the fat. Fry them brown, and serve up hot and dry, on a warm platter. MUTTON CUTLETS. (Baked). Prepare them the same as for frying, lay them in a dripping pan with a very little water at the bottom. Bake quickly, and baste often with butter and water. Make a little brown gravy and turn over them when they are served. BAKED MUTTON CHOPS AND POTATOES. Wash and peel some good potatoes and cut them into sbces the thickness ot a penny- piece. The quantity of potatoes must, of course, be decided according to the number of persons to whom they have to be served; but it is a safe plan to allow two, or even three, potatoes for each person. After the potatoes are sliced, wash them in two or three waters, to thoroughly cleanse them; then arrange them neatly (in layers) in a brown stone dish proper for baking purposes. Sprinkle a little salt and pepper between each layer, and add a sufficient quantity of cold water to prevent -their burning. Place the dish in a very hot oven — on the top shelf — so as to brown the potatoes in a few minutes. Have ready some nice loin chops (say one for each person); trim off most of the fat; make them into a neat round shape by putting a small skewer through each. When the 124 MEATS. potatoes are nicely browned, remove the dish from the oven, and place the chops on the top. Add a httle more salt and pepper, and water if required, and return the dish to a cooler part of the oven, where it may be allowed to remain until sufficiently cooked, which will be in about three-quarters of an hour. When the upper sides of the chops are a nice crisp brown, turn them over so as to brown the other side also. If, in the cooking, the potatoes appear to be getting too dry, a httle more water may be gently poured in at one corner of the dish, only care must be taken to see that the water is hot this time — not cold, .as at first. The dish in which the chops and potatoes are baked must be as neat-looking as possi- ble, as it has to be sent to the table; turning the potatoes out would, of course, spoil their appearance. Those who have never tasted this dish have no idea how dehghtful it is. While the chops are baking the gravy drips from them among the potatoes, rendering the whole most delicious. MUTTONETTES. Cut from a leg of mutton sUces about half an inch thick. On each slice lay a spoonful of stuffing made with bread-crumbs, beaten egg, butter, salt, pepper, sage and summer savory. Eoll up the sUces, pinning with httle skewers or small wooden toothpicks to keep the dressing in. Put a little butter and water in a baking-pan with the muttonettes, and cook in hot oven three-quarters of an hour. Baste often, and when done thicken the gravy, pour over the meat, garnish with parsley, and serve on hot platter. IRISH STEW. Time about two hours. Two and a half pounds of chops, eight potatoes, four turnips, four small onions, nearly a quart of water. Take some chops from loin of mutton, place them in stew-pan in alternate layers of shced potatoes and chops; add turnips and onions cut into pieces, pour in nearly a quart of cold water; cover stew-pan closely, let it stew gently till vegetables are ready to mash and the greater part of the gravy is absorbed; then place in a dish; serve it up hot. MUTTON PUDDING. Line a two-quart pudding-basin wdth some beef suet paste; fiU the lining with thick mutton cutlets, slightly trimmed, or, if preferred, with steaks cut from the leg; season with pepper and salt, some pai-sley, a httle thyme and two shoes of onion chopped fine, and between each layer of meat, put some shoes of potatoes. When the pudding is filled, wet the edges of the paste around the top of tht basin, and cover with a piece of paste rolled out the size of the basin. Faster down the edge by bearing all around with the thumb; and then with the thiunl: MEA TS. 1 25 and forefinger twist the edges of the paste over and over so as. to give it a corded appearance. This pudding can be set in a steamer and steamed, or boiled. The time required for cooking is about three hours. When done, turn it out care- fully on a platter and serve with a rich gravy under it. This is a very good recipe for cooking small birds. SCRAMBLED MUTTON Two cups of chopped cold mutton, two tablespoonfuls of hot water, and a piece of butter as large as an Enghsh walnut. When the meat is hot, break in three eggs, and constantly stir imtil the eggs begin to stiffen. Season with pepper and salt SCALLOPED MUTTON AND TOMATOES. Over the bottom of an earthen baking-dish place a layer of bread-crumbs, and over it alternate layers of cold roast mutton cut in thin shces, and tomatoes peeled and sUced; season each with salt, pepper and bits of butter, as laid in. The top layer- should be of tomatoes, spread over with bread-crumbs. Bake three-quarters of an hour, and serve immediately. LAMB SWEETBREADS AND TOMATO SAUCE. Lamb sweetbreads are not always procurable, but a stroll through the markets occasionally reveals a small lot of them, which can invariably be had at a low price, owing to their excellence being recognized by but few buyers. Wash them well in salted -water and parboil fifteen minutes; when cool, trim neatly and put them in a pan with just butter enough to prevent their bmning; toss them about until a dehcate color; season vdth salt and pepper and serve, surrounded with tomato sauce. See Sauces. ROAST QUARTER OF LAMB ProciU'e a nice hind-quarter, remove some of the fat that is around the kidney, skewer the lower joint up to the fillet, place it in a moderate oven, let it heat through slowly, then dredge it with salt and flour; quicken the fire, put half a pint of water into the dripping-pan, with a teaspoonf ul of salt. With this hquor baste the meat occasionally; serve with lettuce, green peas, and mint sauce. A quarter of lamb weighing seven or eight poiuids will require two hours to roast. A breast of lamb roasted is very sweet, and is considered by many as prefer- able to hind-quarter. It requires nearly as long a time to roast as the quarter, and should be served in the same manner. Make the gravy from the drippings, thickened with flour. 1 26 MEA rs. The mint sauce is made as follows: Take fresh, young spearmint leaves stripped from stems; wash and drain them or dry on a cloth, chop very fine, put in a gravy tureen, and to three tablespoonfuls of mint add two of fiiiely pow- dered cut-loaf sugar; mix, and let it stand a few minutes; then pour over it six tablespoonfuls good cider or white-wine vinegar. The sauce should be made some time before dinner, so that the flavor of the mint may be well extracted. TO BROIL THE FORE-QUARTER OF LAMB. Take off the shoulder and lay it upon the gridiron with the breast; cut in two parts, to facilitate its cooking; put a tin sheet on top of the meat, and a weight upon that; turn the meat around frequently to prevent its buiuiug; turn over as soon as cooked on one side; renew the coaLs occasionally, that all parts may cook alike; when done, season with butter, pepper, and salt,— exactly Uke beef- steak. It takes some time to broil it well; but when done it will be found to be equal to broiled chicken, the flavor beuig more delicate than when cooked other- wise. Serve with cream sauce, made as follows: Heat a tablespoonful of butter in a sauce-pan, add a teaspoonful of flour and stir until perfectly smooth; then add, slowly stirring in, a cup of cold milk; let it boil up once, and season to taste with salt and pepper and a teaspoonful of finely chopped fresh parsley. Servo in a gravy boat, all hot. LAMB STEW. Cut up the lamb into small pieces (after removing all the fat), say about two inches square. Wash it weU and put it over the fire, with just enough cold water to cover it well, and let it heat gradually. It should stew gently until it is partly done; then add a few thih sh'ces of salt pork, one or two onions sUced up fine, some pepper and salt if needed, and two or three raw potatoes cut up into inch pieces. Cover it closely and stew until the meat is tender. Drop in a few made dumplings, made like short biscuit, cut out very small. Cook fifteen minutes longer. Thicken the gravy with a little flour moistened with milk. Serve. PRESSED LAMB. The meat, either shoulder or leg, should be put to boil in the morning with water just enough to cover it; when tender, season with salt and pepper, then keep it over the fire until very lender and the juice nearly boiled out. Remove it from the fire-place in a wooden chopping-bowl, season more if necessary, chop it up like hash. Place it in a bread-pan, press out all the juice, and put it in a cool place to harden. The pressing is generally done by placing a dish over the meat and putting a flat-iron upon that. Nice cut up cold into thin slices, and MEATS. 127 the broth left from the meat would make a nice soup served with it, adding vegetables and spices. CROQUETTES OF ODDS AND ENDS. These are made of any scraps or bits of good food that happen to be left from one or more meals, and in such small quantities that they cannot bo warmed up separately. As, for example, a couple of spoonfuls of frizzled beef and cream, the lean meat of one mutton chop, one spoonful of minced beef, two cold hard-boiled eggs, a little cold chopped potato, a httle mashed potato, a chick's leg, aU the gristle and hard outside taken from the meat. These things well chopped and seasoned, mixed with one raw egg, a little flour and butter, and boiling water; then made into round cakes, thick hke fish-balls, and browned well with butter in a frying-pan or on a giiddle. Scraps of hash, cold rice, boUed oatmeal left from breakfast, every kmd of fresh meat, bits of salt tongue, bacon, pork or ham, bits of poultry, and cnunbs of bread, may be used. They should be put together with care, so as not to have' them too dry to be palatable, or too moist to cook in shape. Most housekeepers would be surprised at the result, making an addition to the breakfast or limch table. Serve on small squares of buttered toast, and with cold celery if in season. Ipork. The best parts and those usually used for roasting are the loin, the leg, the shoulder, the spare-rib and chine. The hams, shoulders and middlings are usually salted, pickled and smoked. Pork requires more thorough cooking than most meats; if the least imderdone it is unwholesome. To choose pork: if the rind is thick and tough, and cannot be easily impressed with the finger, it is old; when fresh, it will look cool and smooth, and only com -fed pork is good J swill or stiU-fed pork is unfit to cure. Fresh pork is in season from October to April. When dressing or stuffing is used, there are more or less herbs used for seasoning, — sage, summer savorjv thyme, and sweet mar- joram; these can be found (in the dried, pulverized form, put up in small, light packages) at most of the best druggists; stiU those raised and gathered at home are considered more fresh. ROAST PIG. Prepare your di-essing as for "Dressing for Fowls," adding half an onion, chopped fine; set it inside. Take a young pig about six weeks old^ wash it 128 MEATS. thoroughly inside and outside, and in another water put a teaspoonful of baking soda, and rinse out the inside again; wipe it dry with a fresh towel, salt tht inside and stuff it with the prepared dressing; making it full and plump, giving it its original size and shape. Sew it up, place it in a kneeling posture in the dripping-pan, tying the legs in proper position. Pour a little hot salted watei into the dripping-pan, baste with butter and water a few times as the pig warms afterwards with giavy from the diipping-pan. When it begins to smoke all ovei rub it often with a rag dipped in melted butter. This will keep the skin frora cracking and it still will be crisp. It wiU take fi'om two to three hours to roast. Make the gravy by skimming off most of the grease; stir into that remaining in the pan a good tablespoon of flour, turn in water to make it the right consistency, season with pepper and let all boil up once. Strain, and if you like wine in it, add half a glass; turn it into a gravy boat. Place the pig upon a large, hot platter, surrounded with parsley or celery tops; place a green jvreath around the neck, and a sprig of celery in its mouth. In carving, cut off its head first; spUt down the back, take off its hams and shoulders, and separate the ribs. ROAST LOIN OF PORK. Score the skin in strips about a quarter of an inch apart; place it in a dripping- pan with a very little water under it; cook it moderately at first, as a high heat hardens the rind before the meat is heated through. K it is very lean, it should be rubbed with fresh lard or butter when put into the pan. A stuffing might be made of bread crumbs, chopped sage and onions, pepper and salt, and baked separately on a pie dish; this method is better than putting it in the meat, aa many persons have a great aversion to its flavor. A loin weighing about six pounds wiU roast in two hours; allow more time if it should be very fat. Make a gravy with flour stirred into the pork drippings. Serve with apple sauce and pickles. ROAST LEG OF PORK. Choose a small leg of fine young pork; cut a slit in the knuckle with a sharp knife, and fill the space with sage and onion chopped, and a httle pepper and salt. When half done, score the skin in sUces, but do not cut deeper than the outer rind. Apple sauce and potatoes should be served with it. The gravy is to be made the same way as for beef roast, by turning off all the superfluous fat and adding a spoonful of flour stirred with a httle water; add water to make the right consistency. Serve in a gravy boat. MEATS. 129 BOILED LEG OF PORK. For boiling, choose a small, compact,^ well-filled leg, and rub it "w^ell with salt; let it remain in pickle for a week or ten days, turning and rubbing it every day. An hour before dressing it put it into cold water for an hour, which improves the color. If the pork is purchased ready salted, ascertain how long the meat has been in pickle, and soak it accordingly. Put it into a boiling-pot, with suffi- cient cold water to cover it; let it gradually come to a boil, and remove the scum as it rises. Simmer it very gently until tender, and da not allow it to boil fast, or the knuckle will fall to pieces before the naiddle of the leg is done. Carrots, turnips or parsnips may be boiled with the pork, some of which should be laid around the dish as ar garnish. Time. — A leg of pork weighing eight pounds, three hours after the water boils, and to be simmered very gently. FRESH PORK POT-PIE. Boil a spare-Tib, after removing all the fat and cracking the bones, until tender; remove the scum as it rises, and when tender season with salt and pepper; half an hour before time for serving the dinner thicken the gravy with a, little flour. Have ready another kettle, into which remove all the bones and most of the gravy, leaving only sufficient to cover the pot half an inch above the rim that rests on the stove; put in the crust, cover tight, and boil steadily forty-five minutes. To prepare the crust, work into light dough a sinall bit of butter, roll it out thin, cut it in small square cakes, and lay them on the moulding-board imtil very hght. No steam should possibly escape while the crust is cooking, and by no means aUow the pot to cease boiling. ROAST SPARE-RIB. Trim off the rough ends neatly, crack the ribs across the middle, rub with salt and sprinkle with pepper, fold over, stuff with turkey dressing, sew up tightly, place in a dripping-pan -tvith a pint of water, baste frequently, turning over once so as to bake both sides equally until a rich brown. PORK TENDERLOINS. The tenderloins are unlike any other part of the pork in flavor. They may be either fried or broUed; the latter being dryer, require to be well -buttered before serving, which should be done on a hot platter before the butter becomes oily. Fry them in a little lard, turning ihem to have them cooked through; when done, remove, and keep hot while making a gravy by dredging a httle flour into 13© MEATS. the hot fat; if not enough add a little butter or lard, stir until browned, and add a httle milk or cream, stir briskly, and pour over the dish. A little Worcester- shire sauce may be added to the gravy if desired. PORK CUTLETS. Out them from the leg, and remove the skin; trim them and beat them, and sprinkle on salt and pepper. Prepare some beaten egg in a pan; and on a fiat dish a mixtiu'e of bread-crumbs, minced onion and sage. Put some lard or drip- pings into a frying pan over the fire, and when it boils put in the cutlets; having dipped every one first in the egg, and then in the seasoning. Fry them twenty or thirty minutes, turning them often. After you have taken them out of the frying-pan, skim the gravy, dredge in a httle flour, give it one boil, and then pour it on the dish round the cutlets. Have apple sauce to eat with them. Pork cutlets prepared in this manner may be stewed instead of being fried. Add to them a little water, and stew them slowly till thoroughly done, keeping them closely covered, except when you remove the Ud to skim them. PORK CHOPS AND FRIED APPLES. Season the chops with salt and pepper and a little powdered sage; dip them into bread crumbs. Fry about twenty minutes, or until they are done. Put them on a hot dish; pour off part of the gravy into another pan to make a gravy to serve with them, if you choose. Then fry apples which you have sliced about two-thirds of an inch thick, cutting them around the apple so that the core is in the centre of each piece; then cut out the core. When they are browned on one side and partly cooked, turn them carefully with a pan-cake- turner, and finish cooking: dish around the chops or on a separate dish. FRIED PORK CHOPS. Fry them the same as mutton chops. If a sausage flavor is hked, sprinkle over them a little powdered sage or summer savoiy, pepper and salt, and if a gravy is hked, skim off some of the fat in the pan and stir in a spoonful of flour; stir it until free from lumps, then season with pepper and salt and turn in;.a pint of sweet milk. Boil up and serve in a gravy boat. ^ PORK PIE. Make a good plain paste. Take from two and a half to three pounds of the thick ends of a loin of pork, with very httle fat on it; cut into very thin slices three inches long by two inches wide; put a layer at the bottom of a pie-dish. MEATS. 131 Wash and chop finely a handful of paisley, also an onion. Sprinkle a small portion of these over the pork, and a little pepper and salt. Add another layer of pork, and over that some more of the seasoning, only be sparing of the nut- meg. Continue this till the dish is full. Now pour into the dish a cupful of stock or water, and a spoonful or two of catsup. Put a little paste around the edge of the dish; put on the cover, and place the pie in a rather hot oven. When the paste has risen and begins to take color, place the pie at the bottom of the oven, with some paper over it, as it will require to be baked at least two houi^. Some prefer to cook the meat until partly done, before putting into the crust. —Palmer House, Cidcago. PORK POT-PIE. Take pieces of ribs of lean salt pork, also a slice or two of the fat of salt pork; scald it well with hot water so as to wash out the briny taste. Put it into a kettle and cover it with cold water, enough for the required want. Cover it and boil an hour, season Avith peppoi'; then add half a dozen potatoes cut into quarters. When it all commences to boil again, drop in dumplings made from this recipe: One pint of sour or buttermilk, two eggs, well beaten, a teaspoonful of salt, a level teaspoonful of soda; dissolve in a spoonful of water as much flour as will make a very stiff batter. Drop this into the kettle or broth by spoonfuls, and cook forty minutes, closely covered. PORK AND BEANS. (Baked). Take two quarts of white beans, pick them over the night before, put to soak in cold water; in the morning put them in fresh water and let fhem scald, then turn off the water and put on more, hot; put to cook with them a piece of salt pork, gashed, as much as would make five or six shoes; boil slowly till soft (not mashed), then add a tablespoonful of molasses, half a teaspoonful of soda, stir in wen, put in a deep pan, and bake one hour and a half. K you do not like to use pork, salt the beans when boiling, and add a lump of butter when preparing them for the oven. BOSTON PORK AND BEANS. Pick over carefully a quart of small, white beans; let them soak over night in cold water; in the morning wash and drain in another water. Put on to boil in plenty of cold water with a piece of soda the size of a bean; let them come to a boil, then drain again, cover with water once more, and boil them fifteen minutes, or until the skin of the beans will crack when taken out and blown 132 MEATS. Upon. Drain the beans again, put them into an earthen pot, adding a table- spoonful of salt; cover with hot water, place in the centre of a pound of .^alt pork, first scalding it with hot water, and scoring the rind across the top, a quarter of an inch apart to indicate where the sUcesare to be cut. Place the pot in the oven, and hake six hours or longer. Keep the oven a moderate heat; add hot water from the tea-kettle as needed, on account of evaporation, to keep the beans moist. When the meat becomes crisp and looks cooked, remove it, as too long baking the pork destroys its sohdity. FRIED SALT PORK. Cut in thin sUces, and freshen in cold water, roU in flour, and fry crisp. If required quickly, pour boiling water over the slices, let stand a few minutes, drain and roU in floui' as before; drain off most of the grease from the frying- pan; stir in while hot one or two tablespoonfuls of flour, about half a pint of milk, a Uttle pepper,.and salt if over freshened; let it boil, and pour into a gravy dish. A teaspoonful of finely-chopped parsley vdU add pleasantly to the appear- ance of the gravy. GRILLED SALT PORK. Take quite thin slices of the thick part of side pork, of a clear white, and thinly streaked with lean; hold one on a toasting fork before a brisk fire to grill; have at hand a dish of cold water, in which immerse it frequently while cook- ing, to remove the superfluous fat and render it more dehcate. Put each slice as cooked in a warm covered pan; when all are done, serve hot. FRIED HAM AND EGGS. Cut shoes of ham quite thin, cut off the rind or skin, put them. into a hot frying-pan, turning them often until crisp, taking care ^ot to burn the shoes; three minutes wiU cook them well. Dish them on a hot platter; then turn off the top of the grease, rinse out the pan, and put back the clear grease to fry the eggs. Break the eggs separately in a saucer, that in case a bad one should be among them it may not mix with the rest. Shp each egg gently into the frying- pan. Do not turn them while they are frying, but keep pouring some of the hot lard over them with a kitchen spoon; this will do them sufficiently on the upper side. They will be done enough in about three minutes; the white must retain its transparency so that the yolk vdU be seen through it. When done, take them up with a tin shoe, drain off the lard, and if any part of the white is discolored or ragged, trim it off. Lay a fried egg upon each sUce of the ham, and send to table hot. MEATS. (33 COLD BACON AND EGGS. An economical way of using bacon and eggs that have been left from a previous meal is to put them in a wooden bowl and chop them quite fine, add- ing a httle mashed or cold chopped potato, and a httle bacon gravy, if any was left. Mix and mould it into little balls, roll in raw egg and cracker-crumbs, and fry in a spider the same as frying eggs; fry a light brown on both sides. Serve hot. Very appetizing. SCRAPPEL. Scrappel is a most palatable dish. Take the head, heart and any lean scraps of pork, and boil imtil the flesh slips easily from the bones. Remove the fat, gristle andbones, then chop fine. Set the hquor in which the meat was boiled aside until cold, take the cake of fat from the surface and return to the fire. When it boils, put in the chopped meat and season well with pepper and salt. Let it boil again, then thicken with corn-meal as you would in making Ordinary corn-meal mush, by letting it shp through the fingers slowly to prevent lumps. Cook an hour, stirring constantly at first, afterwards puttmg back on the range in a position to boil gently. When done, pour into a long, square pan, not too deep, and mold. In cold weather this can be kept several weeks. Cut into sUces when cold, and fried brown, as you do mush, is a cheap and dehcious breakfast dish. TO BAKE A HAM. (Corned.) Take a medium-sized^ham and place it to soak for ten or twelve hours. Then cut away the rusty part from underneath, wipe it dry, and cover it rather thickly over with a paste made of flour and water. Put it into an earthen dish, and set it in a moderately heated oven; When done, take off the crust carefully, and peel oft" the skin, put a frill of cut paper around the knuckle, and raspings of bread over the fat of the ham, or serve it glazed and garnished with cut vegetables. It wiU take about four or five horns to bake it. CookedJn this way the flavor is much finer than when boiled. PIGS* FEET PICKLED. Take twelve pigs' feet, scrape and wash them clean, put them into a sauce- pan with enough hot (not boiling) water to cover them. When partly done, salt . them. It requires four to five hours to boil them soft. Pack them in a stone crock, and pour over them spiced vinegar made hot. They will be ready to use in a day or two. K you wish them for breakfast, spht them, makela batter of two eggs, a cup of milk, salt^ a teaspoonf ul of butter, with flour enough to make 134 MEATS. a thick batter; dip each piecei in this and fry in hot lard. Or, dip them in beaten egg and flour and fry. Souse is good eaten cold or warm. BOILED HAM. First remove all dust and mold, by wiping with a coarse cloth; soak it for an hour in cold water, then wash it thoroughly. Cut with a sharp knife the hardened surface from the base and butt of the ham. Place it pver the fire in cold water, and let it come to a moderate boil, keeping it steadily at this point,, allowing it to cook twenty minutes for every pound of meat. A ham weighing twelve poimds will require four hours to cook properly, as underdone ham is very unwholesome. When the ham is to be served hot, remove the skin by peeling it off, place it on a platter, the fat side up, and dot the surface with spots of black pepper. Stick in also some whole cloves. If the ham is to be served cold, allow it to remain in the pot until the water in which it was cooked becomes cold. This makes it more juicy. Serve it in the same manner as when served hot. BROILED HAM. Cut your ham into thin slices, which should be a little less than one quarter of an inch thick. Trim very closely the skin frDm the upper side of each slice, and also trim off the outer edge where the smoke has hardened the meat. If the ham is very salt lay it in cold water for one hour before cooking, then wipe with a dry cloth. Never soak ham in tepid or hot water, as it will toughen the meat. Broil over a brisk fire, timiing the slices constantly. It will require about five minutes, and should be served the last thing directly from the gridiron, placed on a warm platter, with a little butter and a sprinkle of pepper on the top of each slice. If ham or bacon* is allowed to stand by the fire after it has been. broiled or fried, it will speedily toughen, losing all its grateful juices. Cold boiled ham is very nice for broiling, and many prefer it to using the raw- ham. POTTED HAM. To two pounds of lean ham allow one pound of fat, two teaspoonfuls of powdered mace, half a nutmeg, grated, rather more than half a teaspoonful of cayenne. Mode. — Mince the ham, fat and lean together, in the above proportion, and pound it well in a mortar, seasoning it with cayenne pepper, pounded mace and nutmeg; put the mixture into a deep baking dish, and bake for half an hour; then press it well into a stone jar, fill up thd jar with clarified lard, cover it MEATS. r35 closely, and paste over it a piece of thick paper. If well seasoned, it will keep a long time in winter, and will be found very convenient for sandwiches, etc. BOLOGNA SAUSAGE. (Cooked.) Two pounds of lean pork, two pounds of lean veal, two pounds of fresh lean beef, two pounds of fat salt pork, one pound beef suet, ten tablespoonfuls of powdered sage, one ounce each of parsley, savory, marjoram and thyme, mixed. Two teaspoonfuls of cayenne pepper, the same of black, one grated nutmeg, one teaspoonful of cloves, one minced onion, salt to taste. Chop or grind the meat and suet; season, and stuff into beef skins; tie these up, prick each in several places to allow the escape of steam; put into hot, not boiling water, and heat graduaUy to the boiling point. Cook slowly for one hour; take out the skins and lay them to dry in the sun, upon clean, sweet straw or hay. Rub the out- side of the skins with oil or melted butter, and place in a cool, dry cellar. If you wish to keep them more than a week, rub ginger or pepper on the outside, then wash it off before using. This is eaten without f m-ther cooking. Cut in round slices and lay sliced lemon around the edge of the dish, as many like to squeeze a few drops upon the sausage before eating. These are very nice smoked like hams. COUNTRY PORK SAUSAGES. bix pounds lean fresh pork, three pounds of chme fat, three tablespoonfuls of salt, two of black pepper, four tablespoonfuls of pounded and sifted sage, two of summer savory. Chop the lean and fat pork finely, mix the seasoning in with your hands, taste to see that it has the light flavor, then put them into cases, either the cleaned intestines of the hog, or make long, narrow bags of stout muslin, large enougn to contain each enough sausage for a family dish. Fill these with the meat, dip in melted lard, and hang them in a cool, diy dark place. Some prefer to pack the meat in jars, pouring melted lard over it, covering the top, to be taken out as wanted and madfe into small round cakes with the hands, then fried brown. Many like spices added to the seafiotung — cloves, mace and nutmeg. This is a matter of taste. — Marion Harland. TO FRY SAUSAGES. Put a small piece of lard or butter into the frying-pan. Piick the sausages with a fork, lay them in the melted grease, keep moving them about, turning them frequently to prevent bursting; in ten or twelve minutes they will be sufficiently Isrowned and cooked. Another sure way to prevent the cases from bursting is to cover them with cold water and let it come to the boiling point; turn 136 MEATS. oflf the water and fry them. Sausages are nicely cooked by putting them in a baking-pan and browning them in the oven, turning them once or twice. In this way you avoid all smoke and disagreeable odor. A pound will cook brown in ten minutes in a hot oven. HEAD CHEESE. Boil the forehead, ears and feet, and nice scraps trimmed from the hams of a fresh pig, until the meat will almost drop from the bones. Then separate the meat from the bones, put it in a large chopping-bowl, and season with pepper, salt, sage and summer savory. Chop it rather coarsely; put it back into the Bame kettle it was boiled in, with just enough of the hquor in which it was boiled to prevent its burning; warm it through thoroughly, mixing it well together. Now pour it into a strong muslin bag, press the bag between two flat surfaces, with a heavy weight on top; when cold and solid it can be cut in slices. Good cold, or warmed up in vinegar. TO CURE HAMS AND BACON. (A Prize Recipe.) For each hundred pounds of hams, make a pickle of ten pounds of salt, two pounds of brown sugar, two ounces of saltpetre, and one ounce of red pepper, and from four to four and a half gallons of water, or just enough to cover the hams, after being packed in a water-tight vessel, or enough salt to make a brine to float a fresh egg high enough, that is to say, out of water. First rub the hams with common salt, and lay them into a tub. Take the above ingredients, put them into a vessel over the fire, and heat it hot, stirring it frequently; remove all the scum, allow it to boil ten minutes, let it cool and pour over the meat. After laying in this brine five or six weeks, take out, drain and wipe, and smoke from two to three weeks. Small pieces of bacon may remain in this pickle two weeks, which would be sufficient. TO SMOKE HAMS AND FISH AT HOME. Take an old hogshead, stop up all the crevices, and fix a place to put a cross- stick near the bottom, to hang the articlec to be smoked on. . Next, in the side, cut a hole near the top, to introduce an iron pan filled with hickory wood sawdust and small pieces of green wood. Having turned the hoshead upside dpwn, hang the articles upon the cross-stick, introduce the iron pan in the opening, and place a piece of red-hot iron in the pan, cover it with sawdust, and all will be complete. Let a large ham remain ten days, and keep up a good smoke. The best way for keeping hams is to sew them in coarse cloths, whitewashed on the outside. MEATS. 137 TO CURE ENGLISH BACON. This process is called the " dry cure, " and is considered far preferable to the New England or Yankee style of putting prepared brine or pickle over the meat. First the hog should not be too large or too fat, weighing not over two hundred pounds; then after it is dressed and cooled cut it up into proper pieces; allow to every hundred pounds a mixture of four quarts of common salt, one quarter of a pound of saltpetre and four pounds of sugar. Rub this preparation thoroughly over and ir^to each piece, then place them into a tight tub or suitable cask; there ■will a brine form of itself, from the juices of the meat, enough at least to baste i\ "with, v/hich should be done two or three times a week; turning each piece overy time. In smoking this beicon, the sweetest flavor is* derived from black birch chips, but if these are not to be had, the next best wood is hickory; the smoking with corn-cobs imparts a rank flavor to this bacon, which is very distasteful to English people visiting this country. It requires three weeks or a month to'sinoke this bacon -properly, — Berkshire Ricipe. TO TRY OUT LARD. Skin the leaf lard carefully, cut it into small pieces, and put it into a kettle or sauce- pan; pour in a cupful of water to prevent burning; set it over the fire where it will melt slowly. Stir it frequently and let it simmer imtil nothing remains but brown scrap&. Remove the scraps with a perforated skimmer, throw in a little salt to settle the fat, and, when clear, strain through a coarse cloth into jare. Remember to watch it constantly, stirring it from the bottom until the salt is thrown in to settle it; then set it back on the range until clear. If it scorches it gives it a very bad flavor. Sauces anb dressings. DRAWN BUTTER Melted butter is the foundation of most of the comnion sauces. Have a covered sauce-pan for this purpose. One lined with porcelain will be best. Take a quarter of a pound of the best fresh butter, cut it up, aud mix with it about one tablespoonful of flour. When it is thoroughly inixed, put it into the sauce- pan^ and add to it half a teacupful of hot water. Cover the sauce-pan and set it in a large tin pan of boiling water. Shake it round continually (always moving it the same way) till it is entirely melted and begins to simmer. Then let it rest till it boils up. If you set it on too hot a fire, it will be oily. If the butter and floui* are not well mixed, it will be lumpy. If you put too much water, it ^viU be tliin and poor. All these defects are to be carefully avoided. In melting butter for sweet or pudding sauce, you may use ini|lc instead of water TARTARE SAUCE. The raw yolks of two eggs, half a teacupful of pure olive oil, three tablespoon, fnlfl of vinegar, one of made mustard, one teaspoonful of sugar, a quarter of a tea- spoonful of pepper, one teaspoonful of salt, one of onion juice, one tablespoonful of ciiopped capers, one of chopped cucumber pickle. Put together the same as mayonnaise dressing, adding«the chopped ingredients the last thing. This sauce is good for fried or boildi^fish, boiled tongue, fish salad, and may be used with fried and broiled meats. ^^^ EGG SAUCE, OR W^TE SAUCE. Mix two tablespoonfuls of sifted flour with half a teacup of warm butter Place over the fire a sauce-pan coutaininga pint of sweet milk and a salt-spoon of salt, and a dash of white pepper; when it reaches the boiling point, add the butter aud floui-, stirring briskly until it thickens and becomes like cream. Have ready three cold, hard-boiled eggs, sUced and chopped, add them to the sauce; let them heat through thoroughly, and serve in a boat. If you have plenty of cream, use it and omit the batter. By omitting the eggs, you have the same as " White Sauce." OYSTER SAUCE. Take a pint of oysters and heat them in their own liquor long enough to come to a boil, or until they begin to ruffle. Skim out the oysters into a warm SAUCES AND DRESSINGS. 1 39 dish, put into the liquor a teacup of milk or cream, two tablespooufuls of cold butter, a pinch of cayenne and salt; thicken with a tablespoonful of flour stirred to a paste, boU up and then add. the oysters. Oyster sauce is used for fish, boiled turkey chickens and boiled white meats of most kinds. LOBSTER SAUCE. Put the coral and spawn of a boiled lobster into a mortar, with a tablespoonful of butter; poimd it to a smooth mass, then rub it through a sieve; melt nearly a quarter of a pound of sweet butter, with a wineglass of water or vinegar; add a teaspoonful of made mustard, stir in the coral and spawn, and a little salt and pepper; stir it until it is smooth, and serve. Some of the meat of the lobster may be chopped fine, and stirred into it. SAUCE FOR SALMON AND OTHER FISH. One cupful of milk heated to a boil and thickened with a tablespoonful of com-starch previously wet up with cold water, the hquor from the salmon, one great spoonful of butter, one raw egg beaten light, the juice of half a lemon, mace and cayenne pepper to taste. Add the egg to thickened miUc when you have stiiTed in the butter and liquor; take from the fire, season and let it stand in hot water three minutes, covered. Lastly put in lemon juice and turn out immediately. Pour it all over and around the salmon. SAUCE FOR BOILED COD. To one gill of boiling water add as much milk; stir into this while boiling two tablespooufuls of butter gradually, oae tablespoonful of flour wet up with cold water; as it thickens, the chopped yolk of one boiled egg, and one raw egg beaten light. Take directly from the fire, season with pepper, salt, a little chopped parsley and the juice of one lemon, and set covered in boiling water (but not over fire) five minutes, stirring occasionally Pour part of the sauce over fish when dished; the rest in a boat. Serve mashed potatoes with it. FISH SAUCE. No. 2. Make a pint of drawn butter, add one tablespoonful of pepper sauce or Wor- cestershire sauce, a little salt and six hard-boiled eggs, chopped fine. Pour over boiled fish and garnish with sUced lemon. Very nice. FISH SAUCE. No. 3. Half a cupful of melted butter, half a cupful of vinegar, two tablespooufuls 01 lomato catsup, salt, and a tablespoonful of made mustard. Boil ten minutes. I40 SAUCES AND DRESSINGS. CELERY SAUCE. Mix two tablespoonfuls of flour with half a teacupful of butter; have ready a pint of boiling milk; stir the flour and butter into the milk; take three heads of celery, cut into small bits, and boil for a few minutes in water, which strain off; put the celery into the melted butter, and keep it stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey. Another way to make celery sauce is: Boil a head of celery until quite tender, then put it through a sieve; put the yolk of an egg in a basin, and beat it well with the strained juice of a lemon; add the celery and a couple of spoonful? o£ liquor in which the turkey was boiled, salt and pepper to taste. CAPER SAUCE. Chop the capers a very little, unless quite small; make half a pint of drawn butter, to which add the capers, with a large spoonful of the juice from the bottle in which they are sold; let it just simmer, and serve in a tureen. Nastur- tiums much resemble capers in taste, though larger, and may be used, and, in fact, are preferred by many. They are grown on a cUmbing vine, and are culti- vated for their blossom, and for pickling. When used as capers they should be chopped more. If neither capers nor nasturtiums are at hand, some pickles chop- ped up form a very good substitute in the sauce. BREAD SAUCE. One cup of stale bread-crumbs, one onion, two ounces of butter, pepper and salt, a little mace. Cut the onion fine, and boil it in milk till quite soft; then strain the milk on to the stale bread-crumbs, and let it stand an hour. Put it in a sauce-pan with the boiled onion, pepper, salt and mace. Give it a boil, and serve in sauce tureen. This sauce can also be used for grouse, and is very nice. Roast partridges are nice served with bread-crumbs, fried brown in butter, with cranberry or currant jelly laid beside them in the platter. TOMATO SAUCE. Take a quart can of tomatoes, put it over the fire in a stew-pan, put in one slice of onion, and two cloves, a Uttle pepper and salt; boil about twenty minutes; then remove from the fu-e and strain it through a sieve. Now melt in another pan an ounce of butter, and as it melts, sprinkle in a tablespoonful of flour; stir it until it browns and froths a little. Mix the tomato pulp with it, and it is ready for the table. Excellent for mutton chops, roast beef, etc. SAUCES AND DRESSINGS. I41 ONION SAUCE. Work together until light £i heaping tablespoonf ul of flour, and half a cupful of butter, and gradually add two cups of boiling raUk; stir constantly until it comes to a boil; then stir into that four tender boUed onions that have been chopped fine. Salt and pepper to taste. Serve with boiled veal, poultry or mutton. CHILI SAUCE. Boil together two dozen ripe tomatoes, three small green peppers, or a half teaspoonful of cayenne pepper, one onion cut fme, half a cup of sugar. Boil until thick; then add two cups of vinegar; then strain the whole, set back on the fire and add a tablespoonful of salt, and a teaspoonful each of ginger, allspice, cloves and cinnamon; boil all five minutes, remove and seal in glass bottles. This is very nice. MINT SAUCE. Take fresh young spearmint leaves, stripped from the stems; wash and drain them, or dry on a cloth. Chop very fine, put in a gravy boat, and to three tablespoonf uls of mint put two of white sugar; mix and let it stand a few minutes, then pour over it six tablespoonf uls of good cider or white- wine vinegar. The sauce should be made some time before it is to be used, so that the flavor of the mint may be weU extracted. Fine with roast lamb. ^ SHARP BROWN SAUCE. Put in a sauce-pan one tablespoonful of chopped onion, three tablespoonfuls of good cider vinegar, six tablespoonfuls of water, three of tomato catsup, a httle pepper and salt, half a cup of melteii butter, in which Stir a tablespoonful of sifted flour; put all together and boil until it thickens. This is most excellent with boiled meats, fish and poultry. BECHAMEL SAUCE. Put three tablespoonf ulsof butter in a sauce-pan; add three tablespoonfuls of sifted flour, quarter of a teaspoonful of nutmeg, ten pepper-corns, a teaspoonful of salt; beat all well together; then add to this, three slices of onion, two slices of carrot, two sprigs of parsley, two of thyme, a bay leaf and half a dozen mush- rooms cut up. Moisten the whole with a pint of stock or water and a cup of sweet cream. Set it on the stove and cook slowly for half of an hour, watching closely that it does not bum; then strain through a sieve. Most excellent with roast veal, meats and fish. —St. Charles Hotel, Nevf Orleans. 142 SAUCES AND DBESS/NGS. MAITRE D'HOTEL SAUCE. Make a teacupful of drawn butter; add to it the jmce of a lemon, two table- flpoonfuls of minced onion, three tablespoonfuls of chopped parsley, a teaspoon- f ul of powdered thyme or summer savory, a pinch of cayenne and salt. Simmer over the fire, and stir well. Excellent with all kinds of fish. WINE SAUCE FOR GAME. Half a glass of currant jelly, hali a glass of port wine, half a glass of water, a tablespoonful of cold butter, a teaspoonful of salt, the juice of half a lemon, a pinch of cayenne pepper and three cloves. Simmer all together a few minutes, adding the wine after it is strained. A few spoonfuls of the gravy from the game may be added to it. This sauce is especially nice with venison. — Tabor House, Denver. HOLLANDAISE SAUCE. HaK a teacupful of butter, the juice of half a lemon, the yolk of two eggs, a speck of cayenne pepper, half a cupful of boiling water, half a teaspoonful of salt; beat the butter to a cream, add the yolks of eggs one by one; then the lemon- juice, pepper and salt, beating all thoroughly; place the bowl in which is the mixture in a sauce-pan of boihng water; beat with an egg-beater until it begins to thicken which will be in about a minute; then add the boiling water, beating all the time; stir until it begins to thicken hke soft custard; stir a few minutes after taking from the fire; be careful not to cook it too long. This is very m'ce with baked fish. —Miss Parlon. CURRANT JELLY SAUCE. Three tablespoonfuls of butter, one onion, one bay leaf, one sprig or celery, two tablespoonfuls of vinegar, half a cupful of currant jelly, one tablespoonful of flour, one pint of stock, salt, pepper. Cook the butter and onion until the latter begins to color. Add the flour and herbs. Stir until brown; add the stock, and simmer twenty minutes. Strain, and skim off all the fat. Add the jelly, and stir over the fire until it is melted. Serve with game. BROWN SAUCE. Delicious sauce for meats is made in this way: Slice a large onion, and fry in butter till it is brown; then cover the onion with rich brown gravy, which is left from roast beef; add mustard, salt and pepper, and if you choose a tablespoonful of Worcestershire sauce; let this boil up, and if too thick, thin it with a httle SA UCES ANti DRESSINGS. 1 43 stock or gravy, 6r even a little liot water vrith butter. Pour this when done through a fine sieve. Of course a larger quantity can he prepared at once than is mentioned here. MUSHROOM SAUCE. Wash a pint of smali button mushrooms, remove the stems and outside skins, stew them slowly in veal gravy or nulk or cream, adding an onion, and season- ing with pepper, salt and a little butter rolled in flour. Their flavor will be heightened by salting a few the night before, to extract the juice. In dressing mushrooms, only those of a duU pearl color on the outside and the under part tinged with pale pink should be selected. If there is a poisonous one among them, the onion in the sauce will tmn black. In such a case throw the whole away. Used for poultry, beef or fish. APPLE SAUCE. When you wish to serve apple sauce with meat prepare it in this way: Cook the apples untU they are very tender, then stir them thoroughly so there will be no lumps at all; add the. sugar and a httle gelatine dissolved in warm water, a tablespoonful in a pint of sauce; pour the sauce into bowls, and when cold it will be stiff like jeUy, and can be turned out on a plate. Cranberry sauce can be treated in the same way. Many prefer this to plain stewing. Apples cooked in the following way look very pretty on a tea-table, and are appreciated by the palate. Select firm, round greenings; pare neatly and cut in halves; place in a shallow stew-pan with sufficient boiling water to cover them, and a cupful, of sugar to every six apples. Each half should cook on the bottom of the pan, and be removed from the others so as not to injure its shape. Stew slowly until the pieces are very tender; remove to a dish carefully; boil the syrup half an horn* longer; pour it over the apples and eat cold. A few pieces of lemon boiled in the syrup adds to the flavor. These sauces are a fine accom- paniment to roast pork or roast goose. CIDER APPLE SAUCE. BoQ four quarts of new cider until it is reduced to two quarts, then put into it enough pared and quartered apples to fiU the kettle; let the whole stew over a moderate fire four hours; add cinnamon if Mked. This sauce is very fine with almost any kind of meat. OLD-FASHIONED APPLE SAUCE. Pare and chop a dozen medium-sized apples, put them in a deep pudding-dish, sprinkle over them a heaping coffee-cupful of sugar and one of water. Place t44 SAUCES AND DUESSINGS. them in the oven and bake slowly two hours or more, or until they are a deep red brown; quite as nice as preserves. CRANBERRY SAUCE. One quart of cranberries, two cupf uls of sugar, and a pint of water. Wash the cranberries, then put them on the fire with the water, but in a covered sauce- pan. Let them simmer imtil each cranberry bursts open; then remove the cover of the sauce-pan, add the sugar and let them all boil for twenty minutes without the cover. The cranberries must never be stirred from the time they are placed on the fire. This is an imfailing recipe for a most delicious preparation of cran- berries. Very fine with turkey and game. APPLE OMELET. Apple omelet, to be served with broiled spare-rib or roast pork, is very deli- cate. Take nine large, tart apples, four eggs, one cup of sugar, one tablespoon* ful of butter; add cinnamon or other spices to suit yom: taste; stew the apples till they are very soft; mash them so that there will be no lumps; add the butter and sugar while they are still warm; but let them cool before putting in the beaten eggs; bake this till it is brown; you may put it all in a shallow pudding- dish or in two tin plates to bake. Very good. FLAVORED VINEGARS. Almost all the flavorings used for meats and salads may be prepared in vinegar with little trouble and expense, and vdll be found useful to impart an acid to flavors when lemons are not at hand. Tarragon, sweet basil, bumet, green mint, sage, thyme, sweet-marjoram, etc., may be prepared by putting three otmces of either of these herbs, when in blossom, into one gallon of sharp vinegar; let stand ten days, strain off dear, and bottle for use. Celery and cayenne may be prepared, using three oimces of the seed as above. CUCUMBER VINEGAR. Ingredients. — Ten large cucumbers, or twelve smaller ones, one quart of vinegar, two onions, two shalots, one tablespoonful of salt, two tablespoonfuls of pepper, a quarter of a teaspoonf ul of cayenne. Mode. — Pare and slice the cucumbers, put them in a stone jar, or wide- mouthed bottle, with the vinegar; slice the onions and shalots, and add them, with all the other ingredients, to the cucumbers. Let it stand fom* or five days; boil it all up, and when cold, strain the liquor through a piece of muslin, and SAUCES AND DRESSINGS. H5 store it away in small bottles well sealed. This vinegar is a very nice addition to gravies, hashes, etc., as weU as a great improvement to salads, or to eat with cold meat. CURRY POWDER. To make curry powder, take one ounce of ginger, one ounce of mustard, one ounce of pepper, three ounces of coriander seed, three ounces of turmeric, half an ounce of cardamoms, one-quarter ounce of cayenne pepper, one-quarter ounce of cinnamon, and one-quarter oimce of cmnmin seed. Pound all these ingre- dients very fine in a mortar; sift them and cork tight in a bottle. This can be had already prepared at most druggists, and it is much less trouble to purchase it than to make it at home. CURRY SAUCE. One tablespoonf ul of butter, one of floiu", one teaspoonful of curry powder, one large slice of onion, one large cupful of stock, salt and pepper to taste. Cut the onion fine, and fry brown in the butter. Add the flom" and curry powder. Stir for one minute, add the stock and season with the salt and pepper. Simmer five minutes; then strain and serve. This sauce can be served with a broil or &auU of meat or fish. TO BROWN BUTTER. Put a lump of butter into a hot frying-pan, and toss it about imtil it browns. Stir brown flour into it until it is smooth and begins to boU. Use it for coloring gravies, and sauces for meats. TO BROWN FLOUR. Spread flomr upon a tin pie-plate, set it upon the stove or in a very hot oven, and stir continually after it begins to color, imtil it is brown all through. Keep it always on hand; put away in glass jars covered closely. It is excel- lent for coloring and thickening many dishes. TO MAKE MUSTARD. Boil some vinegar; take four spoonfuls of mustard, half of a teaspoonful of Bugar, a salt-spoonful of salt, a tablespoonf ul of melted butter; mix well. FRENCH MUSTARD. Three tablespoonf uls of mustard, one tablespoonful of granulated sugar, well worked together, then beat in an egg until it is smooth; add one teacupfiil of vinegar, a little at a time, working it all smooth; then set on the stove and cook 14^ SAUCES AND DRESSINGS. three or four minutes, stining all the time; when cool, add one tablespoonful of the best olive oil, taking care to get it all thoroughly worked in and smooth. You will find this very nice. —Mrs. D. Riegel. KITCHEN PEPPER. Mix one ounce of ground ginger, half an ounce each of black pepper, groimd cinnamon, nutmeg and allspice, one teaspoonful of ground cloves, and six ounces of salt. Keep in a tightly corked bottle. — The Caterer. PREPARED COCOANUT (For Pies, Puddings, &c.) To prepare cocoanut for future use; first cut a hole through the meat at one of the holes in the end, draw off the milk, then loosen the meat by pounding the nut well on all sides. Crack the nut and take out the meat, and place the pieces of meat in a cool open oven over night, or for a few hours, to dry; then grate it. If there is more grated than is needed for present use, sprinkle it with sugar, and spread out in a cool dry place. When dry enough put away in dry cans o» bottles. Will keep for weeks, SPICES. Ginger is the root of a shinib first known in Asia, and now cultivated in the West Indies and Sierra Leone. The stem grows three or four feet high, and dies every year. There are two varieties of ginger — the white and black — caused by taking more or less care in selecting and preparing the roots, which are always dug in winter, when the stems are withered. The white is the best. Cinnamon is the inner bark of a beautiful tree, a native of Ceylon, that grows from twenty to thirty feet in height and Hves to be centuries old. Cloves. — Native to the Molucca Islands, and so called from resemblance to a nail (clavis). The East Indians call them " changkek," from the Chinese " te- chengkia" (fragrant naUs). They grow on a strait, smooth-barked tree, about forty feet high. Cloves are not fruits, but blossoms, gathered before they are quite unfolded. Allspice. — A berry so called because it combines the flavor of several spices — grows abundantly on the allspice or bayberry tree; native of South America and the West Indies, A single tree has been known to produce one hiindred and fift}'- pounds of berries. They are pui-ple when ripe. Black pepper is made by grinding the dried berry of a climbing vine, native to the East Indies. White pepper is obtained from the same berries, freed from SAUCES AND DRESSINGS. 147 fcheir husk or rind. Red or cayenne pepper is obtained by grinding the scarlet pod or seed-vessel of a tropical plant that is now cultivated in all parts of the world. Nutmeg is the kernel of a small, smooth, pear-shaped fruit that grows on a tree in the Molucca Islands, and other parts of the East. The trees commence bearing in the seventh year, and continue fruitful until they are seventy or eighty years old. Around the nutmeg or kernel is a bright, brown shell. This shell has a soft scarlet covering, which, when flattened out and dried, is known as mace. The best nutmegs are soUd, and emit oil when pricked with a pin. HERBS FOR WINTER. To prepare herbs for winter use, such as sage, summer savory, thyme, mint or any of the sweet herbs, they should be gathered fresh in their season, or procure them from the market. Examine them well, throwing out all poor sprigs; then wash and shake them; tie into small bundles, and tie over the bundles a piece of netting or old lace, (to keep off the dust); hang up in a warm, dry place, the leaves downward. In a few days the herb will be thorouglily diy and brittle. Or you may place them in a cool oven, and let them remain in it until perfectly dry. Then pick off all the leaves, and the tender tops of the stems; put them in a clean, large-mouthed bottle that is perfectly dry. When wanted for use, rub fine, and sift through a sieve. It is much bette: to put them in bottles as soon as dried, as long exposure to the air causes them to lose strength and flavor. MEATS AND THEIR ACCOMPANIMENTS. With roast beef: tomato sauce, grated horse-radish, mustard, cranberry sauce, pickles. With roast pork: apple sauce, cranberry sauce. With roast veal: tomato sauce, mushroom sauce, onion sauo and cranberry sauce. Horse-radish and lemons are good. With roast mutton : currant jelly, caper sauce. With boiled mutton : onion sauce, caper sauce. With boiled fowls: bread sauce, onion sauce, lemon sauce, cranberry sauce, jellies. Also cream sauce. With roast lamb: mint sauce. With roast turkey: cranberry sauce, currant jelly. With boiled turkey: oyster sauce. With venison or wild ducks: cranberry sauce, currant jelly, or currant jelly warmed with port wine, X? 148 SAUCES AND DRESSINGS. With roast goose: apple sauce, cranberry sauce, grape or currant jelly. With boiled fresh mackerel: stewed gooseberries. With boiled blue fish: white cream sauce, lemon sauce. With broiled shad: mushroom sauce, parsley or egg sauce. With fresh salmon: green peas, cream sauce. Pickles are good with all roast meats, and in fact are suitable accompaniments to all kinds of meats in general. Spinach is the proper accompaniment to veal; green peas to lamb. Lemon juice makes a very grateful addition to nearly all the insipid members of the fish kingdom. Slices of lemon cut into very small dice and stirred into drawn butter and allowed to come to the boihng point, served with fowls, is a fine accompaniment. VEGETABLES APPROPRIATE TO DIFFERENT DISHES. Potatoes are good with all meats. With fowls they are nicest mashed. Sweet potatoes are most appropriate with roast meats, as also are onions, winter squash, cucumbers and asparagus. Carrots, parsnips, turnips, greens and cabbage are generally eaten with boiled meat, and com, beets, peas and beans are appropriate to either boiled or roasted meat. Mashed turnip is good with roast pork and with boiled meats. Tomatoes are good with almost every kind of meats, especially with roasts. WARM DISHES FOR BREAKFAST. The following of hot breakfast dishes may be of assistance in knowing what to provide for the comfortable meal called breakfast. Broiled beef steak, broiled chops, broiled chicken, broiled fish, broiled quail on toast, fried pork tenderloins, fried pig's feet, fried oysters, fried clams, fried hver and bacon, fried chops, fried pork, ham and eggs fried, veal cutlets breaded, sausages, fricasseed tripe, fricasseed kidneys, turkey or chicken hash, corn beef hash, beef croquettes, codfish baUs, creamed codfish, stewed meats ,on toast, poached eggs on toast, omelettes, eggs boiled plain, and eggs cooked in any of the various styles. VEGETABLES FOR BREAKFAST. Potatoes in any of the various modes of cooking, also stewed tomatoes, stew- ed corn, raw radishes, cucumbers sliced, tomatoes sliced raw, water cress, lettuce. To be included with the breakfast dishes: oatmeal mush, cracked wheat, hominy or corn-meal mush, these with cr,eam, milk and sugar or syrup. SAUCES AND DRESSINGS—SALADS. 149 Then numberless varieties of bread can be selected, in form of rolls, fritters, muffins, waffles, coi'n-cakes, griddle-cakes, etc., etc. For beverages, coffee, chocolate and cocoa, or tea if one prefers it; these are all suitable for the breakfast table. When obtainable always have a vase of choice flowers on the breakfast ta- ble; also some fresh fruit, if convenient. Salabs* Everything in the make-up of a salad should be of the freshest material, the vegetables crisp and fresh, the oil or butter the very best, meats, fowl and fish weU cooked, pure cider or white- wine vinegar — in fact, every ingredient first- class, to insure success. The vegetables used in salad are: Beet-root, onions, potatoes, cabbage, lettuce, celery, cucumbers, lentils, haricots, winter cress, peas, French beans, radish, cauliflower, — all these may be used judiciously in salad, if properly seasoned, according to the following directions: Chervil is a dehcious salad herb, invariably foimd in all salads prepared by a French gourmet. No man can be a true epicure who is imfamiUar with this excellent herb. It may be procm-ed from the vegetable stands at Fulton and Washington markets the year round. Its leaves resemble parsley, but are more divided, and a few of them added to a breakfast salad give a delightful flavor. Chervil vinegar. — A few drops of this vinegar added to fish sauces or salads is excellent, and weU repays the Httle trouble taken in its preparation. Half fill a bottle with fresh or dry chervil leaves; fill the bottle with good vinegar and heat it gently by placing it in warm water, which bring to boiling point; i-emov* from the fire; when cool cork, and in two weeks it will be ready for use. MAYONNAISE DRESSING. Put the yolks of four fresh raw eggs, with two hard-boiled ones, into a cold bowl. Rub these as smoooth as possible before introducing the oil; a good measure of oil is a tablespoonful to each yolk of raw egg. All the ast consists in introducing the oil by degrees, a few drops at a time. You can never make a good salad without taking plenty of time. When the oil is well mixed, and assumes the appearance of jeUy, put in two heaping teaspoonfuls of dry table salt, one of pepper, and one of made mustard. Never put m. salt and pepper 150 SAUCES AND DRESSINGS— SALADS. before this stage of the process, because the salt and pepper would coagulate the albumen of the eggs, and you could not get the dressing smooth. Two table- spoonfuls of vinegar added gradually. The Mayonnaise should be the thickness of thick cream when finished, but if it looks like curdling when mixing it, set in the ice-box or ia a cold place for about forty minutes or an hour, theiwnix it again. It is a good idea to place it in a pan of cracked ice while mixing. For lobster salad, use the coral, mashed and pressed through a sieve, then add to the above. Salad dressing should be kept in a separate bowl in a cold place, and not mixed with the salad imtil the moment it is to be served, or it may lose its cnspness and freshness. DRESSING FOR COLD SLAW. (Cabbage Salad.) Beat up two eggs, with two tablespoonf uls of sugar add a piece of butter the size of half an egg, a teaspoonful of mustard, a little pepper, and lastly a teacup of vinegar. Put all these ingredients into a dish over the fire, and cook like a soft custard. Some think it improved by adding half a cupful of thick sweet cream to this dressing; in that case use less vinegar. Either way is very fine. SALAD CREAM DRESSING. No. i. One cup fresh cream, one spoonful fine flour, the whites of two eggs beaten stiff, three spoonfuls of vinegar, two spoonfuls of salad oW or soft butter, two spoon- fuls of powdered sugar, one teaspoonful salt, one half teaspoonful pepper, one teaspoonful of made mustard. Heat cream almost to boiliDg; stir in the flour, previously wet with cold milk; boil two minutes, stirring all the time; add sugar and take from fire. When half cold, beat in whipped whites of egg; set aside to cool. When quite cold, whip in the oil or butter, pepper, mustard and salt; if the salad is ready, add vinegar, and pour at once over it. CREAM DRESSING. No. 2. Two tabJespoonfuls o^ whipped sweet cream, two of sugar, and four of vine- gar; beat well and pour over the cabbage, previously cut very fine and seasoned with salt FRENCH SALAD DRESSING. Mix one saltspoon of pepper with one of salt; add three tablespoonf uls of oliv© oil, and one even tablespoonf ul of onion, scraped fine; then one tablespoon- SAUCES AND DRESSINGS— SALADS. 151 f ul of vinegar; when well mixed, pour the mixture over your salad, and stir all tiU well mingled. The merit of a salad is that it should be cool, fresh and crisp. For vegetables, use only the delicate white stalks of celery, the small heart-leaves of lettuce, or tendeirest stalks and leaves of the white cabbage. Keep the vegetable portions crisp and fresh, until the time for serving, when add the meat. For chicken and fish salads, use the Mayonnaise dressing. For simple vegetable salads, the French dressing is most appropriate, using onion rather than garlic, MIXED SUMMER SALAD. Three heads of lettuce, two teaspoonfuls of green mustard leaves; a handful of water-cresses; five tender radishes; one cucumber; three hard-boiled eggs; two teaspoonfuls of white sugar; one teaspoonf ul of salt; one teaspoonf ul of pepper; one teaspoonful of made mustard; one teacupfizl of vinegar; half ateacupfu] of oil. Mix all well together, and serve with a lump of ice in the middle. — "Common Sense in the Household." CHICKEN SALAD. Boil the fowls tender, and remove aU the fat, gristle and skin; mince the meat in smaU pieces, but do not hash it. To one chicken put twice and a half its weight in celery, cut in pieces of about one-quarter of an inch; mix thor. oughly, and set it in a cool place, — the ice chest. In the meantime prepare a " Mayonnaise dressing," and when ready for the table povu- this dressing over the chicken and celery, tossing and mixing it thor- oughly. Set it in a cool place until ready to serve. Garnish with celery tips, on cold hard-boiled eggs, lettuce'leaves, fi'om the heart, cold boiled beets or capers; oHves. Crisp cabbage is a good substitute for celery; when celery is not to be had"* use celery vinegar in the dressing. Turkey makes a fine salad. LOBSTER SALAD. No. I. Prepare a sauce with the coral of a fine, new lobster, boiled fresh for about half an hour. Pound and rub it smooth, and mix very gradually with a dress- ing made from the yolks of two hard-boiled eggs, a tablespoonful of made mus- tard, three of salad oil, two of vinegar, one of white powdered sugar, a small teaspoonful of salt, as much black pepper, a pinch of cayenne and two fresh yolks oi eggs. IText fill your salad bowl with some shred lettuce, the better part of two, leaving the small curled centre to garnish your dish with. Mingfe 152 SAUCES AND DRESSINGS— SALADS. with this the flesh of your lobster, torn, broken or cut into bits seasoned with salt and pepper and a small portion of the dressing. Pour over the whole the rest of the dressing; put you-- lettuce-hearts down the centre and arrange upon the sides shces of hard-boiled eggs. LOBSTER SALAD. No. 2. Using canned lobsters, take a can, skim off all the oU on the surface, and chop the meat up coarsely on a flat dish. Prepare the same way six heads of celery; mix a teaspoonful of mustard into a smooth paste with a Uttle vinegar;' add two fresh yolks of eggs; a tablespoonful of butter, creamed, a small tea-' spoonful of salt, the same of pepper, a quarter of a teaspoonful of cayenne pepper, a giU of vinegar, and the mashed yoUcs of two hard-boiled eggs. Mix a small portion of the dressing with the celery and meat, and turn the remainder over all. Garnish with the green tops of celery, and a hard-boiled egg, cut into thin rings. FISH SALAD. Take a fresh white fish or trout, boil and chop it, but not too fine; put with the same quantity of chopped cabbage, celery or lettuce; season the same aa chicken salad. Garnish with the tender leaves of the heart of lettuce. OYSTER SALAD. Drain the Hquor from a quart of fresh oysters. Put them in hot vinegar enough to cover them placed over the fire; let them remain until p?Mmp, but not cooked; then drop them immediately in cold water, drain off, and mix with them two pickled cucumbers cut fine, also a quart of celery cut in dic« pieces, some seasoning of salt and pepper. Mix aU well together, tossing up with a silver fork. Pour over the whole a "Mayonnaise dressing." (Jamish with celery tips and shoes of hard-boiled eggs arranged tastefully. DUTCH SALAD. Wash, spht and bone a dozen anchovies, and roll each one up; wash, spht and bone one herring, and cut it up into small pieces; cut up into dice an equal quantity of Bologna or Lyons sausage, or of smoked ham and sausages; also, an equal quantity of the breast of cold roast fowl, or veal; add Ukewise, always in the same quantity, and cut into]dice, beet-roots, pickled cucumbers, cold boiled potatoes cut in larger dice, and in quantity according to taste, but at least thrice as much potato as anything else; add a tablespoonful of capers, the yolks and whites of some hard-boiled eggs, minced separately, and a dozen stoned ohves; S.4 UCES A ND DRESSINGS— SALADS. 1 5 3 mix all the ingredients well together, reserving the olives and anchovies to orna- ment the top of the bowl; beat up together oil and Tarragon vinegar with white pepper and French mustard to taste; pour this over the salad and serve. HAM SALAD. Take cold boiled ham, fat and lean together, chop it until it is thorpiigbly mixed, and the pieces are about the size of peas; then add to this an equal quan- tity of celery cut fine; if celery is out of season, lettuce may be substituted. Line a dish thickly with lettuce-leaves and fill with the chopped ham and celery. Make a dressing the same as for cold slaw and turn over the whole. Very fine CRAB SALAD. Boil three dozen hard-shell crabs twenty-five minutes; drain and let them cool gradually; remove the upper shell and the tail, break the remainder apart and pick out the meat carefully. The large claws should not be forgotten^ for they contain a dainty morsel, and the creamy fat attached to the upper shell should not be overlooked. Line a salad-bowl with the small white leaves of two heads of lettuce, add the crab meat, pour over it a Mayonnaise garnish with crab claws, hard-boiled eggs, and Uttle mounds of cress-leaves, which may be mixed with the salad when served. COLD SLAW. Select the finest head of bleached cabbage— that is to say, one of the finest and most compact of the more delicate varieties; cut up enough into shreds to fill a large vegetable-dish or salad-bowl— that to be regulated by the size of the cabbage and the quantity required; shave very fine, and after that chop up, the more thoroughly the better. Put this into a dish in which it is to be served^ after seasoning it well vdth salt and pepper. Turn over it a dressing made as for cold slaw; mix it well, and garnish vnth slices of hard-boiled eggS. PLAIN COLD SLAW. Slice cabbage very fine; season with salt, pepper and a little sugar; pour over vinegar and mix thoroughly. It is nice served in the centre of a platter with fried oysters aroimd it. HOT SLAW. Cut the cabbage as for cold slaw; put it into a stew-pan, and set it on the top of the stove for half, an hour, or till hot all through; do not let it boiL Then make a dressing the same as for cold slaw, and, while hot, pour it over the hot 154 .-^^ UCES AND DRESSINGS— SALADS. cabbage. Stir it until well mixed and the cabbage looks coddled. Serve unme- diately., TOMATO SALAET Peel and slice twelve good, sound, fresh tomatoes; the sUces about a quarter of an inch thick. Set them on the ice or in a refrigerator while you make the dressing. Make the same as " Mayonnaise, " or you may use "Cream dress- ing." Take one head of the broad-leaved variety of lettuce, wash, and arrange them neatly aroimd the sides of a salad bowl. Place the cold, sliced tomatoes in the centre. Pour over the dressing and serve. ENDIVE. This ought to be nicely blanched and crisp, and is the most wholesome of all salads. Take two, cut away the root, remove the dark-green leaves, and pick off all the rest; wash and drain well, add a few ch ives. Dress with Mayonnaise dressing. Endive is extensively cultivated for the adulteration of coffee; is also a fine relish, and has broad leaves. "Endive is of the same nature as chiccory, the leaves being curly. CELERY SALAD. Prepare the dressing the same as for tomato salad; cut the celery into bits half an inch long, and season. Serve at once before the vinegar injures the crispness of the vegetable. LETTUCE SALAD. Take the yoUcs of three hard-boiled eggs, and salt and mustard to taste; mash it fine; make a paste by adding a dessertspoonful of oUve oil or melted butter (use butter always when it is difficult to get fre.sh oil); mix thoroughly, and then dilute by adding gradually a teacupful of vinegar, and pour over the lettuce. Garnish by slicing another egg and laying over the lettuce. This is sufficient for a moderate-sized dish of lettuce- POTATO SALAD, HOT Pare six or eight large potatoes, and boil till done, and shce l;Ein while hot; peel and cut up three large onions, into small bits and mix with the potatoes; cut up some breakfast bacon into small bits, sufficient to fill a teacup; and fry it a light brown; remove the meat, and into the grease stir three tablespoonftils of vinegar, making a sour gravy, which with the bacon i>our over the potato and, onion; mix hghtly. To be eaten when hot. SAUCES AND DUESSINGS— SALADS. 155 POTATO SALAD, COLD Chop cold boiled potatoes tine, with enough raW onions to season nicely, inaKe a dressing as for lettuce salad, and pour over it. BEAN SALAD. String young beans; break into half -inch pieces or leave whole; wash and cook soft in salt water; drain well; add finely chopped onions, pepper, salt and vinegar; when cool, add olive oil or melted butter. TO DRESS CUCUMBERS RAW. They should be as fresh from the vine as possible, few vegetables being more unwholesome when long gathered. As soon as they are brought in, lay them in cold water. Just before they are to go to table take them out, pare them and slice them into a pan of fresh cold water. When they are aU sliced, transfer them to a deep dish; season them with a Uttle salt and black pepper, and pour over them some of the best vinegar. You may mix with them a small quantity of sliced onions, not to be eaten, but to communicate a slight flavor of onion to the vinegar. CELERY UNDRESSED. Celery is sometimes seat to the table without dressing. Scrape the outside stalks, and cut off the green topsand the roots; lay it in cold water until near the time to serve, then change the water, in which let it stand three or four minutes; split the stalks in three, with a sharp knife, being careful not to break them, and serve in goblet-shaped salad glasses. To crisp celery, let it he in ice-water two hours before serving; to fringe the stalks, stick several coarse needles into a cork, and draw the stalk half way from the top through the needles several times and lay in the refrigerator to curl and . crisp. RADISHES. AJl the varieties are generally served in the' same manner, by scraping and placing on the table in glasses containing some cold water to keep them fresh looking. PEPPERGRASS AND CRESS. These are used mostly as an appetizer, served simply with salt. Cresses are occasiocally used in making salad. f 56 SA UCES AND DRESSINGS— CA TSUFS. HORSE-RADISH. Hoi-se-radish is an agreeable relish, and has a particularly fresh taste in the spnng; is scraped fine or grated, and set on the table in a small covered cup; much that is bottled and sold as horse-radish is adulterated with grated turnip. LETTUCE. Wash each leaf separately, breaking them from the head ; crisp in ice- water and serve the leaves whole, to be prepared at table, providing hard-boiled eggs cut in halves or shces, oil and other ingredients, to be mixed at table to individual taste. Catsups. • TOMATO CATSUP. No. i. Put into two quarts of tomato -pulp (or two cans of canned tomatoes) one onion, cut fine, two tablespoonfuls of salt and three tablespoonfuls of brown sugar. Boil until quite thick; then take from the fire and strain it through a sieve, working it until it is all through but the seeds. Put it back on the stove, and add two tablespoonfuls of mustard, one of allspice, one of black pepper, and one of cinnamon, one teaspoonful of ground cloves, half a teaspoonful of cayenne pepper, one grated, nutmeg, one pint of good vinegar; boil it until it will just run from the mouth of a bottle. It should be watched, stirred often, that it does not bum. If sealed tight while hot, in large-mouthed bottles it will keep good for years. TOMATO CATSUP. No. 2. Cook one gallon of choice ripe tomatoes; strain them, and cook again until they become quite thicks * About fifteen minutes before taking up put into them a small level teaspoonful of cayenne pepper, one tablespoonful of mustard seed, half a tablespoonful of whole cloves, one tablespoonful of whole allspice, tied al in a thin muslin bag. At the same' time, add one heaping tablespoonful O" sugar, and one teacupful of best vinegar, and salt to suit the taste. Seal up air- tight, either in bottles or jugs. This is a valuable Southern recipe. GREEN TOMATO CATSUP. One peck of green tomatoes, and two large onions, sliced. Place them ia layers, sprinkhng salt between; let them stand twenty -four hours and then SA UCES AND DRESSINGS~CA TSUPS. 1 5 7 drain them. Add a quarter of a pound of mustard seed, one ounce allspice, one ounce cloves, one ounce ground mustard, one ounce ground ginger, two table- spoonfuls black pepper, two teaspooufuls celery seed, a quarter of a pound of brown sugar. Put all in preserving-pan, cover with vinegar, and boil two hours; then strain through a sieve and bottle for use. WALNUT CATSUP. One hundred walnuts, six ounces of shalots, one head of garlic, half a pound of salt, two quarts of vinegar, two ounces of anchovies, two ounces of pepper, a quarter of an ounce of mace, half an ounce of cloves; beat in a large mortar a hundred green walnuts until they are thoroughly broken; then put them into a jar with six ounces of shalots cut into pieces, a head of garUc, two quarts of vinegar and the half pound of salt; let them stand for a fortnight, stirring them twice a day. Strain off the hquor, put into a stew-pan with the anchovies, whole pepper, half an ounce of cloves and a quarter of an ounce of mace; boil it half an hour, skimming it well. Strain it off, and when cold, pour it clear from any sediment into small bottles, coi-k it down clo.sely and stoi'e it in a dry place. The sediment can be used for flavoring sauces. OYSTER CATSUP. One pint of oyster meats, one teacupful of sherry, a tablespoonful of salt, a teaspoonful of cayenne pepper, the same of powdered mace, a gill of cider vinegar. Procure the oysters very fresh, and open sufficient to fill a pint measure; save the liquor, and scald the oysters in it with the sherry; strain the oysters, and chop them fine with the salt, cayenne and mace, until reduced to a pulp; then add it to the liquor in which they were scalded; boil -it again five minutes, and skim weU; rub the whole through a sieve, and when cold, bottle and cork closely. The corks should be sealed, MUSHROOM CATSUP. Use the larger kind, known as umbrellas or "flaps." They must be very fresh and not gathered in very wet weather, or the catsup will be less apt to keep. Wash and cut them m two fo four pieces, and place them in a wide, flat jar or crock in layers, .sprinkhng each layer with salt, and let them stand for twenty-four hours; take them out and press out the jm"ce, when bottle and cork; put the mushrooms back again, and in another twenty- four hours press them again; bottle and cork; repeat this for the third time, and then mix 158 SA UCES AfifD DRESS/NGS—CA TSUPS. together all the juice extracted; add to' it pepper, allspice, one or more cloves according to quantity, pounded together; boil the whole, and skim as long as any scum rises; bottle when cool; put in each bottle two cloves and a pepper- corn. Cork and seal, put in a dry place, and it will keep for years. GOOSEBERRY CATSUP. Ten pounds of fruit gathered just before ripening, five pounds of sugar, one quart of vinegar, two tablespoonfuls each of ground black pepper, allspice, and cinnamon. Boil the fruit in vinegar until reduced to a pulp, then add sugar and the other seasoning. Seal it hot. Grape catsup is made in the same manner CUCUMBER CATSUP. Take cucumbers suitable for the table; peel and grate them, salt a little, and put in a bag to drain over night; in the morning season to taste with salt, pepper and vinegar, put in small jars and seal tight for fall or winter use. CURRANT CATSUP. Four pounds of currants, two pounds oC sugar, one pint of vinegar, one tea- spoonful of cloves, a tablespoonful of cinnamon, pepper and allspice. Boil in a porcelain sauce-pan until thoroughly cooked. Strain through a sieve, all but the skins; boil down until just thick enough to run freely from the mouth of a bottle when sold. Cork and set aside. APPLE CATSUP. Peel and quarter a dozen sound, tart apples; stew them until soft» in as little water as possible, then pass thern through a sieve. ^; To a quart of the sifted apple, add a teacupful of sugar, one teaspoonful of pepper, one of cloves, one of mustard, two of cinnamon, and two medium sized onions, chopped very fine. Stir all together, adding a tablespoonful of salt and a pint of \inegar. Place over the fire and boil one hour, and bottle while hot; seal very tight. It should be about as thick as tomato catsup, so that it will just run from the bottle. CELERY VINEGAR. A quart of fresh celery, chopped fine, or a quarter of a pound of celery seed; one quart of best vinegar; one tablnful of salt, and one of white sugar. Put the celery or seed into a jar, heat ihe vinegar, sugar and salt; pour it boiling hot over the celery, let it cool, cover it tightly and set away. In two weeks 8^in and bottle. SA UCES AND DRESSJNGH—FJCKLES. 1 59 SPICED VINEGAR. Take one quart of cider vinegar, put into it half an ounce of celery seed, one- third of an ounce of dried mint, one-third of an ounce of dried parsley, one garlic, three small onions, three whole cloves, a teaspoonful of whole pepper- corns, a teaspoonful of grated nutmeg, salt to taste, and a tablespoonful of sugar; add a tablespoonful of good brandy. ; Put all into a jar, and cover it well; let it stand for three weeks, then strain and bottle it well. Useful for flavoring salad and other dishes. pickles. Pickles should never be put into vessels of brass, copper or tin, as the action of the acid on such metals often results in poisoning the pickles. Porcelain or granite- ware is the best for such purposes. Vmegar that is used for pickling should be the best cider or white-wine, and should never be boiled more than five or six minutes, as it reduces its strength. In putting away pickles, use stone or glass jars; the glazing on common earthen- ware is rendered injurious by the action of the vinegar. When the jar is nearly filled with the pickles, the vinegar should completely cover them, and if there is any appearance of their not doing well, turn ofif the vinegar, cover with fresh vinegar, and spices. Alum in small quantities is useful in making them firm and crisp. In using ground spices, tie them up in muslin bags. To green pickles, put green grape-vine leaves or green cabbage leaves between them when heating. Another way is to heat them in strong ginger tea. Pickles should be kept closely covered, put into glass jars and sealed tightly. " Turmeric " is India safifron, and is used very much in pickhng as a coloring. A piece of horse-radish put into a jar of pickles wiU keep the vinegar from losing its strength, and the pickles will keep sound much longer, especially tomato pickles, CUCUMBER PICKLES. Select the medium, small-sized cucumbers. For one bushel make a brine that will bear up an egg; heat it boiling hot and pour it over the cucumbers; let them stand twenty-four hours, then wipe them dry; heat some vinegar boiling hot, and pour over them, standing again twenty-four hours. Now change the vino l6o SAUCES AND DRESSINGS— PICKLES gar, putting on fresh vinegar, adding one quart of brown sugai*, a pint of white mustard seed, a small handful of whole cloves, the same of cinnamon sticks, a piece of alum the size of an egg, half a cup of celery seed; heat it all boiling hot and pour over the cucumbers. SLICED CUCUMBER PICKLE. Take one gallon of medium-sized cucumbers, put them into a jar or pail. Put into enough boiling water to cover them a small handful of salt, turn it over them and cover closely; repeat this three mornings, and the fourth morning scald enough cider vinegar to cover them, putting into it a piece of almn as large as a walnut, a teacup of horse-radish root cut up fine; then tie up in a small muslin bag, one teaspoonful of mustard, one of ground cloves, and one of cinna- mon. Shoe up the cucumbers half of an inch thick, place them in glass jars and pour the scalding vinegar over them. Seal tight and they will keep good a year or more. — Mns. Lydia 0. Wright, South Verno^i, Vermont. CUCUMBER PICKLES. (For Winter Use.) A good way to put down cucumbers, a few at a time: When gathered from the vines, wash, and put in a firkin or half ban-el layers of cucumbers and rock-salt alternately, enough salt to make sufficient brine to cover them, no water; cover with a cloth; keep them under the brine with a heavy board; take off the cloth, and rinse it every time you put in fresh cucumbers, as a scum will rise and settle upon it. Use plenty of salt and it will keep a year. To prepare pickles for use, soak in hot water, and keep in a warm place imtil they are fresh enough, then pour spiced vinegar over them and let them stand over night, then pour that off and put on fresh. GREEN TOMATO PICKLES. (Sweet.) One peck of green tomatoes, sliced the day before you are ready for pickling, sprinkling them through and through with salt, not too heavily; in the morning drain off the liquor that will drain from them. Have a dozen good-sized onions rather coarsely shced; take a suitable kettle and put in a layer of the shced tomatoes, then of onions, and between each layer sprinkle the following spices: Six red peppers chopped coarsely, one cup of sugar, one tablespoonful of ground allspice, one tablespoonful of ground cinnamon, a teaspoonful of cloves, one tablespoonful of mustard. Turn over three pints of good vinegar, or enough to oompletely cover them; boil xmtil tender. This is a choice recipe. SA UCES AND DJi£SSINCS— PICKLE^. 1 6 1 If the flavor of onions is objectionable, the pickle is equally as good Avithont them. GREEN TOMATO PICKLES. (Sour.) "Wash and slice, without peeling, one peck of sound green tomatoes, .put them into a jar in layers with a slight sprinlding of salt between. This may be done over night; in the moi-ning drain off the h'quor that has accumulated. Have two dozen medium-sized onions peeled aiid sliced, also six red peppers chopped fine. Make some spiced vinegar by boiling for half an houj' a quart of cider vinegar with whole spices in it. Now take a porcelain kettle and place in it some of the sliced tomatoes, then some of the bliced onions; shake in some black pepper and some of the chopped red peppeis; ])0ur over some of the spiced vine- gar; then repeat with the tomatoes, onTons, etc., until the kettle is full; cover with cold, pure, cider vinegar, and cook until tender, but not too soft. Turn into a jar well-covered, and set in a cool place. PICKLED MUSHROOMS. Sufficient vmegar to cover the mushrooms; to each quart of mushrooms two blades pounded mace, one ounce ground jjepper, salt to taste. Choose some nice young button-mushrooms for pickling, and lub off the skin with a piece of flannel and salt, and cut off the stalks; if very large, take out the red inside, and reject the black ones, as they ai'e too old. Put them in a stew-pan, sprinkle salt over them, with pounded mace and pepper in the above proportion; shake thera well over a clear fire until the h'ke genuine article a>s can be made: One quart of young, tiny cucumbers, not over two inches long, two quai'ts of very small white onions, two quarts of tender string beans, each one cut in halves, three quarts of green tomatoes, sliced and chopped very coarsely, two fresh heads of cauliflower, cut into small pieces, or two heads of white, hard cabbage. After preparing these articles, put them in a stone jar, mix them together, spi'inkling salt between them sparingly. Let them stand twenty-four houi-s, then drain off all the brme that has accumulated. Now put these vegetables in a preserving kettle over the fire, sprinkling through them an ounce of turmeric for coloring, six red peppers, chopped coarsely, four tablespoonfuls of mustard seed, two of celery seed, two of whole allspice, two of whole cloves, a coffee cup of sugar, and two-thirds of a teacup of best gi-ound mixed mustai-d. Pour on enough of the best cider vinegar to cover the whole well; cover tightly and simmer all well until it is cooked aU thi-ough and seems tender, watching and stirring it often. Put in bottles or glass jars. It grows better as it gi'ows older, especially if sealed when hot. PICKLED ONIONS. Peel small omons until they are white. Scald them in salt and water until tender, then take them up, put them into wide-mouthed bottles, and pour over them hot spiced vinegar; when cold, cork them close. Keep in a dry, dark place. A tablespoonful of sweet oil may be put in the bottles before the cork. The best sort of onions for pickling are the small white buttons. PICKLED MANGOES. Let the mangoes, or young musk-melons, lie in salt water strong enough to bear an <^^^, for two weeks; then soak them in pure water for two days, chang- ing the water two or three times; then remove the seeds and put the mangoes in a kettle, first a layer of grape leaves, then mangoes, and so on until all are in, covering the top with leaves; add a lump of alum the size of a hickory nut; pour vinegar over them and boil them ten or fifteen minutes; remove the leaves and let the pickles stand in this vinegar for a week; then stuff them with the fol- lowing mixture: One pound of ginger soaked in brine for a day or two, and cut 1 64 SA UCES AND DRESSINGS-^PICKLES. in slices, one ounce of black pepper, one of mace, one of allspice, one of turmeric, half a pound of garlic, soaked for a day or two in brine, and then dried; one pint grated horse-radish, one of black mustard seed and one of white mustard seed; bruise all the spices and mix with a teacup of pure olive oil; to eacli mango add one teaspoonful of brown sugar; cut one solid head of cabbage fine; add one pint, of small onions, a few small cucumbei's and green tomatoes; lay them in brine a day and a night, then drain them well and add the imperfect mangoes chopped fine and the spices; mix thorouglily, stuff the ma,ngoes and tie them; put them in a stone jar and pour over them the best cider vinegar; set them in a bright, dry place until they ai'e canned. In a month add three pounds of brown sugar; if this is not sufficient, add more until agreeable to taste. This is for four dozen mangoes. PICKLE OF RIPE CUCUMBERS. This is a French recipe, and is the most excellent of all the high-flavored condiments; it is made by stm-drying thirty old, full-grown cucumbers, which have first been pared and spht, had the seeds taken out, been salted, and let stand twenty-foiu" hours. The sun should be permitted to dry, not simply drain them. When they are moderately dry, wash them with vinegai-, and place them in layers in a jar, alternating them with a layer of horse -i-adish, mustard seed, garhc, and onions, for each layer of cuctuubers. Boil in one quart of vine- gar, one ounce of race-ginger, half an ounce of allspice, and the same of turmeric; when cool pour this over the cucmnbers, tie up tightly, and set away. This pickle requires several months to mature it, but is delicious when old, keeps admira- bly, and only a little is needed as a rehsh. PICKLED OYSTERS. One gallon of oysters; wash them weU in their own liquor; carefully clcjar away the particles of sheU, then put them into a kettle, strain the hquor over them, add salt to yoxu" taste, let them just come to the boiling point, or until the edges cm! up; then skim them out and lay in a dish to cool; put a sprig of mace and a httle cold pepper; and allow the liquor to boil some time, skimming it now and then so long as any scum rises. Pour it into a pan and let it cool. When perfectly cool, add a half pint of strong vinegar, place the oysters in a jar and pour the hquor over them, RIPE CUCUMBER PICKLES. (Sweet.) Pare and seed ripe cucumbers. Slice each cucumber lengthwise into fom pieces, or cut it into fancy shapes as preferred. Let them stand twenty-four SA UCES AND D flESSINGS— PICKLES. 1 65 hours covered with cold \inegar. Drain them, then put them into fresh vine- gar, with two pounds of sugar and one ounce of cassia buds to one quart of vinegar, and a tablespoonful of salt. Boil all together twenty minutes. Gox^er them closely in a jar PICCALILI. One peck of green tomatoes; eight large onions, chopped fine, with one cup of salt well stirred in. Let it stand over night; m the morning drain off all the liquor. Now take two quarts of water and one of vinegar, boil all together twenty minutes. Dram all through a sieve or colander. Put it back into the kettle again; turn over it two quarts of vinegar, one pound of sugar, half a pound of white mustard seed, two tablespoonfuls of ground pepper, two of cin- namon, one of cloves, two of ginger, one of allspice, and half a teaspoonf ul of cayenne pepper. Boil all together fifteen minutes, or until tender. Stir it often to prevent scorching. Seal in glass jars. A most delicious accompaniment for any kind of meat or fish, — Mrs. St. Johnx. PICKLED EGGS. Pickled eggs are very easily prepared and most excellent as an accompani- ment for cold meats. Boil quite hard three dozen eggs, drop in cold water and remove the shells, and pack them when entirely cold iii a wide- mouthed jar, large enough to let them in or out without breaking. Take as much vinegar as you think wiU cover them entirely, and boil in it white pepper, allspice, a little root-ginger; pack them in stone or wide-mouthed glass jars, occasionally putting in a tablespoonful of white and black mustard seed mixed, a small piece of race ginger, garlic, if liked, horse-radish imgrated, whole cloves, and a very little allspice. Slice two or three green peppers, and add in very small quantities. They will be fit for use in eight or ten days. AN ORNAMENTAL PICKLE. Beil fresh eggs half an hour, then put them in cold water. Boil red beets until tender, peel and cut in d^"ce form, and cover with vinegar, spiced; shell tha eggs and drop into the pickle jar. EAST INDIA PICKLE. Lay in strong brine for two weeks, or until convenient to use them, small cucumbers, very small common white onions, snap beans, gherkins, bard white cabbage quartered, plums, peaches, pears, lemons, green tomatoes and anything else you may wish. When ready, take them out of the brine and simmei* in 1 66 SA UCES AND DRESSINGS— PICKLES. pure water until tender enough to stick a straw through — if still too salt, soak in clear water; drain thoroughly and lay them in vinegar in which is dissolved one ounce of timneric to the gallon. For five gallons of pickle, take two ounces of mace, two of cloves, two of cinnamon, two of allspice, two of celery seed, a quarter of a pound of white race ginger, cracked fine, half a poimd of white mustard seed, half a pint of small red peppers, quarter of a pound of grated horse-radish, half a pint of flour mustard, two ounces of turmeric, half a pint of garlic, if you like; soak in two gallons of cider vinegar for two weeks, stirring daily. After the pickles have lain in the turmeric vinegar for a week, take them out and put in jars or casks, one layer of pickle and one of spice out of the vine- gar, tiU all is used. If the turmeric vinegar is still good and strong, add it and the spiced vinegar. If the turmeric vinegar be much diluted, do not use it, but add enough fresh to the spiced to cover the pickles; put it on the fire with a pound of brown sugar to each gallon; when boiling, pom- over the pickle. Repeat this two or three times as your taste may direct. MIXED PICKLES. Scald in salt water until tender, cauhflower heads, smaU onions, peppers, cucumbers cut in dice, nasturtimns and green beans; then drain until dry, and pack into wide-mouthed bottles. Boil in each pint of cider vinegar one table- spoonful of sugar, half a teaspoonful of salt and two tablespoonfuls of mustard; pour over the pickle and seal carefully. Other spices may be added if liked. BLUE-BERRY PICKLES. For blue-berry pickles, old jars which have lost their covers, or whose edges have been broken so that the covers vidll not fit tightly, serve an excellent pur- pose, as these pickles must not be kept air-tight. Pick over your berries, using only sound ones; fill yom- jars or wide-mouthed bottles to within an inch of the top, then pour in molasses enough to settle down into all the spaces; this cannot be done in a moment, as molasses does not run very freely. Only lazy people wiU feel obhged to stand by and watch its progress. As it settles, pour in more until the beiries are covered. Then tie over the top a piece of cotton cloth to keep the flies and other insects out, and set away in the preserve closet. Cheap molasses is good enough, and your pickles will soon be " sharp." Wild grapes may be pickled in the same manner. PICKLED BUTTERNUTS AND WALNUTS. These nuts are in the best state for pickling when the outside shell can be penetrated by the head of a pin. Scald them, and rub off the outside skin, put SAUCES AND DRESSINGS— PICKLES. 1 67 them in a strong brine for six days, changing the water every-'Other day, keep- ing them closely covered from the air. Then drain and wipe them, (piercing each nut through in several places with a large needle,) and prepare the pickle as follows: — For a hundred large nuts, take of black pepper and ginger root each an ounce ; and of cloves, mace and nutmeg each a half ounce. Pound all the spices to powder, and mix them well together, adding two large spoonfuls of mustard seed. Put the nuts into jars, (having first stuck each of them through in several places with a large needle,) strewing the powdered seasoning between every layer of nuts. Boil for five minutes a gallon of the very best cider vine- gar, and poiu" it boiling hot upon the nuts. Secure the jars closely with corks.. You may begin to eat the nuts in a fortnight. WATERMELON PICKLE. Ten poimds of watermelon rind boiled in pure water until tender; drain the water off, and make a syrup of two pounds of white sugar, one quart of vinegar, half an ounce of cloves, one ounce of cinnamon. The syrup to be poured over the rind boiling hot three days in succession, SWEET PICKLE FOR FRUIT Most of the recipes for making a sweet pickle for fruit, such as cling-stone peaches, damsons, plums, cherries, apricots, etc., are so similar, that we give that which is the most successfully used. To every quart of fruit, allow a cup of white sugar and a large pint of good cider vinegar, adding half an ounce of stick cinnamon, one tablespoonful of whole cloves, the same of whole allspice. Let it come to a boil, and pour it hot over the fruit; repeat this two or three days in succession; then seal hot in glass jars if you wish to keep it for a long time The fruity not the liquor, is to be eaten, and used the same as any pickle. Some confound this with " Spiced Fruit," which is not treated the same, one being a pickle, the other a spiced preserve boiled down thick. Damsons and plums should be pricked with a needle, and peaches washed with a weak lye, and then rubbed with a coarse cloth to remove the fur. PEAR PICKLE. Select small, sound ones, remove the blossom end, stick them with a fork, allow to each quart of pears one pint of cider vinegar and one cup of sugar, put in a teaspoonful allspice, cinnamon and cloves to boil with the vinegar ; then add the pears and boil, and seal in jars. I6« SAUCES AND DRESSINGS— PICKLES. SPICED CURRANTS. Seven pounds of fruit, four pounds of sugar, one pint of good cider vinegar, one tablespoonful of ground cinnamon, one teaspoonful of cloves. Put into a kettle and boil until the fruit is soft; then skim out the fruit, putting it on dishes until the syrup is boiled down thick. Turn the fruit back into the syrup again, so as to heat it all through; then seal it hot in glass jars, and set it in a cool, dark place. Any tart fruit may be put up in this way, and is considered a very good ''-mbellishment for cold meats. SPICED PLUMS. Seven pounds of plums, one pmt of cider vuicgar, four poimds of sugar, two tablespoonfuls of broken cinnamon bark, half as much of whole cloves and the same of broken nutmeg; place these in a musUn bag and simmer them in a little vinegar and water for half an hour; then add it all to the vinegar and sugar, and bring to a boil; add the plums, and boil carefully until they are cooked tender. Before cooking the plums they should be pierced with a darning needle several times; this will prevent the skins bui'sting while cooking. SPICED GRAPES. Take the pulp from the grapes, preserving the skins. Boil the pulp and rub through a colander to get out the seeds; then add the skins to the strained pulp and boil with the sugar, vinegar and spices. To every seven pounds of grapes use four and one -half pounds of sugar, one pint of good vinegar. Spice quit© highly with ground cloves and allspice, with a little cinnamon. PICKLED CHERRIES. Select sound, large cherries, as large as you can get them; to every quart of cherries allow a large cupful of vinegar, two tablespoonfuls of sugar, a dozen whole cloves, and half a dozen blades of mace; put the vinegar and sugar on to heat with the spices; boil five minutes, turn out into a covered stoneware vessel; cover and let it get perfectly cold ; pack the cherries into jars, and pour the vine- gar over them when cold; cork tightly and set away; they are fit for use almost immediately. Vegetables of all kinds should be thoroughly picked over, throwing out all decayed or unripe parts, then well washed in several waters. Most vegetables, when peeled, are better when laid in cold water a short time before cooking. When partly cookea a little salt should be thrown into the water in which they ai-e boiled, and they should cook steadily after they are put on, not allowed to stop boiling or simmering until they are thoroughly done. Every sort of culinary vegetable is much better when freshly gathered and cooked as soon as possible, and, when done, thoroughly drained, and served immediately while hot. Onions, cabbage, carrots and tiunips should be cooked in a great deal of water, boiled only long enough to sufficiently cook them, and immediately drained. Longer boihng makes them insipid in taste, and with too little water they turn a dark color. Potatoes rank first in importance in the vegetable line, and consequently should be properly served. It requires some little intelligence to cook even so simple and common a dish as boiled potatoes. In the first place, all defective or green ones should be cast out; a bad one will flavor a whole dish. If they are not- uniform in size, they should be made so by cutting after they are peeled. The best part of a potato, or the most nutritious, is next to the skin, therefore they should be pared v^ry thinly, if at all; then, if old, the cores should be cut out, thrown into cold water salted a little, and boiled until soft enough for a fork to pierce through easily; drain immediately, and replace the kettle on the fire with the cover partly removed, until they are completely dried. New potatoes should be put into boiling water, and when partly done salted a little. They should be prepared just in .time for cooking, by scraping off the thin outside skin. They require about twenty minutes to boil. TO BOIL NEW POTATOES, Do not have the potatoes dug long before they are dressed, as they are never good when they have been out of the ground some time. Well wash tliem, rub 1 70 VEGETABLES. oGf the skins with a coarse cloth, and put them in boiling water salted. Let them boil until tender; try them with a fork, and when done pour the water away from them; let them stand by the side of the fire with the lid of the sauce pan partially removed, and when the potatoes are thoroughly dry, put them in a hot vegetable dish, with a piece of butter the size of a walnut; pile the potatoes over this, and serve. If the potatoes are too old to have the skins rubbed off, boil them in their jackets; drain, peel and serve them as above, with a piece of butter placed in the midst of them. They require twenty to thirty minutes to cook. Serve them hot and plain, or uith melted butter over them. MASHED POTATOES. Take the quantity needed, pare off the skins, and lay them in cold water half an hour; then put them into a sauce-pan, with a little salt; cover with water and boil them until done. Drain off the water and mash them fine with a potato- masher. Have ready a piece of butter the size of an egg, melted in half a cup of boiling hot milk, and a good pinch of salt; mix it well with the mashed potatoes until they are a smooth paste, taking care that they are not too wet. Put them into a vegetable dish, heap them up 'and smooth over the top, put a small piece of butter on the top in the centre, and have dots of pepper here and there on the surface as large as a half dime. Some prefer using a heavy fork or wire-beater, instead of a potato- masher, beating the potatoes quite light, and heaping them up in the dish without smoothing over the top. BROWNED POTATOES. Mash them the same as the above, put them into a dish that they are to be served in, smooth over the top, and brush over with the yolk of an egg, or spread on a bountiful supply of butter and dust well with flour. Set in the oven to brown; it will brown in fifteen minutes with a quick fire. MASHED POTATOES, (Warmed Over.) To two cupfuls of cold mashed potatoes, add a half cupful of milk, a pinch of salt, a tablespoonful of butter, two tablespoonfuls of flour, and two eggs beaten to a froth. Mix the whole until thoroughly hght; then put into a pudding or vegetable dish, spread a little butter over the top, and bake a golden brown. The quality depends upon very thoroughly beating the eggs before adding them, so that the potato will remain hght and porous after baking, similar to sponge- cake. VEGETABLES. l^\ POTATO PUFFS. Prepare the potatoes as directed for mashed potato. While hot, shape in balls about the size of an egg. Have a tin sheet well buttered, and place the balls on it. As soon as all are done, brush over with beaten egg. Brown in the oven. When done, slip a knife under them and slide them upon a hot platter. Garnish with parsley, and serve immediately. POTATOES A LA CR£ME. Heat a cupful of milk; stir in a heaping tablespoonful of butter cut up in as much flour. Stir until smooth and thick; pepper and salt, and add two cupfuls of cold boiled potatoes, sliced, and a little veiy finely chopped parsley. Shake over the fire until the potatoes are hot aU through, and pour into a deep dish. NEW POTATOES AND CREAM. Wash and nib new potatoes with a coarse cloth or scrubbing-brush; drop into boiling water and boil briskly until done, and no more,; press a potato against the side of the kettle with a fork; if done, it will yield to a gentle pressure; in a sauce-pan have ready some butter and cream, hot, but not boil- ing, a little green pai-sley, pepper and salt; drain the potatoes, add the mixture, put over hot water for a mmute or two, and serve. SARATOGA CHIPS. Peel good-sized potatoes, and slice them as evenly as possible. Drop them into ice- water: have a kettle of veiy hot lard, as for cakes; put a few at a time jnto a towel and shake, to dry the moisture out of them, and then drop them into the boiling lard. Stir them occasionally, and when of a light brown take them out with a skimmer, and they will be crisp and not greasy. Sprinkle salt over them while hot. FRIED RAW POTATOES. Peel half a dozen medium-sized potatoes very evenly, cut them in slices aa thin as an egg-shell, and be sure to cut them from the breadth, not the length, of the potato. Put a tablespoonful each of butter and sweet lard into the frying-pan, and as soon as it boils add the sliced potatoes, sprinkling over them salt and pepper to season them. Cover them with a 4;ight-fitting lid, and let the steam partly cook them; then remove it, and let them. fry a bright gold color, shaking and turning them carefully, so as to brown equally. Serve very hot. 1a 172 VEGETABLES. Fried, cold, cooked potatoes may be fried by the same recipe, only slice them a little thicker. Remark. — Boiled or steamed potatoes chopped up or sliced while they are yet warm never fry so successfully as when cold. SCALLOPED POTATOES, (Kentucky Style.) Peel and slice raw potatoes thin, the same as for frying. Butter an earthen dish, put in a layer of potatoes, and season with salt, pepper, butter, a bit of onion chopped fine, if liked; sprinkle a Uttle flour. Now put another layer of potatoes and the seasoning. Continue in this way till the dish is filled. Just before putting into the oven, pour a quart of hot milk over. Bake three quarters of an hour. Cold boiled potatoes may be cooked the same. It requires less time to bake them; they are delicious either way. If the onion is disliked, it can be omitted. STEAMED POTATOES. This mode of cooking potatoes is now much in vogue, particularly where they are wanted on a large scale, it being so very convenient. Pare the potatoes, throw them into cold water as they are peeled, then put them in a steamer. Place the steamer over a sauce-pan of boiling water, and steam the potatoes from twenty to forty minutes, according to the size and sort. When the fork goes easily through them, they are done; then take them up, dish, and serve very quickly. POTATO SNOW. Choose some mealy potatoes that will boil exceedingly wliite; pare them, and cook them well, but not so as to be watery; drain them, and mash and season them well. Put in the sauce-pan in which they were dressed, so as to keep them as hot as possible; then press them through a wire sieve into the dish in which they are to be served; strew a httle fine salt upon them previous to send- ing them to table. French cooks also add a small quantity of pounded loaf sugar while they are being mashed. HASTY COOKED POTATOES. Wash and peel some potatoes; cut them into shoes of about a quarter of an inch in thickness; throw them into boiling salted water, and, if of good quality, they veill be done in about ten minutea. Strain off the water, put the potatoes into a hot dish, chop them slightly, add pepper, salt, and a few small pieces of fresh butter, and serve without loss of time. VEGETABLES. 1 73 FAVORITE WARMED POTATOES. The potatoes should be boiled whole with the skins on in plenty of water, well salted, and are much better for being boiled the day before needed. Care should he taken that they are not over cooked. Strip off the skins (not pare them witli a knife), and slice them nearly a quarter of an inch thick. Place them in a chopping-bowl and sprinkle over them sufficient salt and pepper to season them well; chop them all one way, then turn the chopping-bowl half way around, and chop across them, cutting them into little square pieces, the shape of dice. About twenty -five minutes before serving time, place on the stove a sauce-pan (or any suitable dish) containing a piece of butter the size of an egg; when it begins to melt and run over the bottom of the dish, put in a cup of rich sweet milk. When this boQs up, put in the chopped potatoes; there should be about a quart of them; stir them a little. so that they become moistened through with the nulk; then cover and place them on the back of the stove, or in a moderate oven, where they will heat through gradually. When heated through stir care- fully from the bottom with a spoon, and cover tightly again. Keep hot. until ready to serve. Baked potatoes are very good warmed in this manner. CRISP POTATOES. Cut cold raw potatoes into shavings, cubes, or any small shape; throw thera, a few at a time, into boiling fat, and toss them about with a knife until they are a uniform hght brown; drain and season with salt and pepper. Fat is never hot enough whUe bubbling — when it is ready it is still and smoking, but should never bum. LYONNAISE POTATOES. Take eight or ten good-sized cold boiled potatoes, shce them endwise, then crosswise, making them like dice in small squares. When you are ready to cook them, heat some butter or good drippings in a frying-pan; fiy in it one small onion (chopped fine) until it begins to change color, and look yellow. Now put in your potatoes, sprinkle well with salt and pepper, stir well and cook about five minutes, taking care that you do not break them. They must not hrovm. Just before taking up, stir in a tablespoonful of minced parsley. Drain dry by shaking in a heated colander. Serve very hot. — Delmonico. POTATO FILLETS. Pare and shce the potatoes thin; cut them if you Uke in small fillets, about a quarter of an inch square, and as long as the potato will admit; keep them in 1 74 VEGETABLES. cold water until wanted, then drop them into boiling lard; when nearly done, take them out with a skimmer and drain them, boil up the lard again, drop the potatoes back and fry till done; this operation causes the fillets to swell up and puff. POTATO CROQUETTES. No. i. Wash, peel and put four large potatoes in cold water, with a pinch of salt, and set them over a brisk fire; when they are done pour off all the water and mash them. Take another sauce-pan, and put in it ten tablespoonfuls of milk and a lump of butter half the size of an egg; put it over a brisk fire; as sooh as the milk comes to a boil, poiu- the potatoes into it, and stir them very fast with a wooden spoon; when thoroughly mixed, take them from the fire and put them on a dish. Take a tablespoonf ul and roll it in a clean towel, making it oval in shape; dip it in a well-beaten egg, and then in bread crumbs, and drop it in hot drippings or b,rd. Proceed in this manner till all the potato is used, foui* potatoes making six croquettes. Fry them a light brown all over, turning them gently as may be necessary. When they are done, lay them on brown paper or a hair sieve, to drain all fat off; then serve on a napkin. POTATO CROOUETTES. No. 2. Take two cups of cold mashed potato, season with a pinch of salt, pepper and a tablespoonf ul of butter. Beat up the whites of two eggs, and work ah together thoroughly; make it into small balls slightly flattened, dip them in the beaten yolks of the eggs, then roll either in flour or cracker-crumbs; fry the same as fish-balls. — Delmonico's. POTATOES A LA DELMONICO. Cut the potatoes with a vegetable cutter into small balls about the size of a marble; put them into a stew-pan with plenty of butter, and a good sprinkling of salt; keep the sauce-pan covered, and shake occasionally until they oxe quite done, which will be in about an hour. FRIED POTATOES WITH EGGS, Slice cold boiled potatoes, and fry in good butter until brown; beat up one or two eggs, and stir into them just as you dish them for the table; do not leave them a moment on the fire after the eggs are in, for if they harden they are not half so nice; one egg is enough for three or four persons, unless they are very fond of potatoes; if they are, have plenty, and put in two. VEGETABLES, 1 75 BAKED POTATOES. Potatoes are either baked in their jackets or peeled; in either case they should not be exposed to a fierce heat» which is wasteful, inasmuch as thereby a great deal of vegetable is scorched and rendered imeatable. They should be fre- quently turned while being baked, and kept from touching each other in the oven or dish. When done in their skins, be particular to wash and brush them before baking them. If convenient, they may be baked in wood-ashes, or in a Dutch oven in front of the fire. Wlien pared, they should be baked in a dish, and fat of some kind added to prevent their outsides from becoming burnt; they are ordinarily baked thus as an accessory to baked meat. Never serve potatoes, boiled or baked whole, in a closely covered dish. They become sodden and clammy. Cover with a folded napkin that allows the steam to escape, or absorbs the moisture- They should be served promptly when done, and require about three-quarters of an hour to oiie hour to bake them, if of a good size. BROWNED POTATOES WITH A ROAST. No^ 1. About three quarters of an horn- before taking up your roasts, peel middUng- sized potatoes, boil them until partly done, then arrange them in the roasting- pan around the roast, basting them with the drippings at the same time you do the meat, browning then evenly. Serve hot with the meat. Many cooks partly boil the potatoes before putting around the roast. New potatoes are very good cooked around a roast. BROWNED POTATOES WITH A ROAST. No. 2. Peel, cook and mash the required quantity, adding while hot a little chopped onion, pepper and salt ; form it into small oval balls and dredge them with floiir;. then place around the meat, about twenty minutes before it is taken from the oven. When nicely browned, drain dry and serve hot with the meat. SWEET POTATOES. Boiled, steamed and baked the same as Irish potatoes; generally cooked with their jackets on. Cold sweet potatoes may be cut in shoes across or lengthwise, and fried as common potatoes; or may be cut in half and served cold. Boiled sweet potatoes are very nice. Boil until partly done, peel them and bake brown, basting them with butter or beef drippings several times. Served hot. They should be a nice brown. ^^ VEGETABLES. BAKED SWEET POTATOES. Wash and scrape them, split them longthwise. Steam or boil tliem until nearly done. Drain, and put them in a baking-dish, placing over them lumps of butter, pepper and salt; sprinkle thickly wWXi sugar, and bake in the ovpn to a nice brown. Hubbird squash is nice cooked in the same manner. ONIONS BOILED. The white silver-skins are the best species. To boil them peel off the outside, cut off the ends, put them into cold water and into a stew-pan, and let them scald two minutes; then turn off that water, pour on cold water, salted a little, and boil slowly till tender, which will be in thirty or forty minutes, according to their size; .when done di-ain them quite dry, pour a little melted butter over them, sprinkle them with pepper and salt and serve hot. An excellent way to peel onions so as not to affect the eyes is to take a paa full of water, and hold and peel them under the water. ONIONS STEWED. Cook the Same as boiled onions, and when quite done turn off all the water; add a teacupful of milk, a piece of butter the size of an egg, pepper and salt to taste, a tablespoonf ul of flour stirred to a cream ; let all boil up once and serve in a vegetable dish, hot. ONIONS BAKED. Use the large Spanish onion, as best for this purpose; wash them clean, but do not peel, and put into a sauce-pan, with slightly salted water; boil an horn-, replacing the water with more boiling hot as it evaporates; turn off the water, and lay the onions on a cloth to dry them well; roll each one in a piece of but- tered tissue paper, twisting it at the top to keep it on, and bake in a slow oven about an hour, or until tender all through; peel them; place in a deep dish, and brown slightly, basting well with butter for fifteen minutes; season with salt and pepper, and pour some melted butter over them. FRIED ONIONS. Peel, slice, and fry them brown in equal quantities of butter and lard or nice drippbigs; cover until partly soft, remove the cover and brown them: salt and pepper. VEGETABLES. 1 77 SCALLOPED ONIONS. Take eight or ten onions of good size, slice tiiem, and boil until tender. Lay them in a baking-dish, put in bread-crumbs, butter in small bits, pepper and salt, between each layer until the dish is full, putting bread-crumbs last; add milk or cream until full. Bake twenty minutes or half an hour A little onion is not an injurious article of food, as many believe. A judicious use of plants of the onion family is quite as important a factor in successful cookery as salt and pepper. "Wben carefully concealed by manipulation in food, it affords zest and enjoyment to many who could not otherwise taste of it were its presence known. A great many successful compounds derive their excellence from the partly concealed flavor of the onion, which imparts a delicate appetiz- ing aroma highly prized by epicures. CAULIFLOWER. WTieu cleaned and washed, drop them into boiUng water, into which you have put salt and a teaspoonful of flour, or a shce of bread; boil till tender; take off, drain, and dish them; serve with a sauce spread over, and made Avith melted butter, salt, pepper, grated nutmeg, chopped parsley, and vinegar. Another way is to make a white sauce (see Sauces), and when the cauli- flowers are dished as above, turn the white sauce over, and serve warm. They may also be sei-ved in the same way with a milk, cream, or tomato sauce, or with brown butter. It is a very good plan to loosen the leaves of a head of cauliflovver, and let lie, the top downward in a pan of cold salt water, to remove any insects that might be hidden between them. FRIED CAULIFLOWER. Boil the cauliflowers till about half done. Mix two tablespooni ills of flour with two yolks of eggs, then add water enough to make a rather thin paste; add salt to taste; the two whites are beaten tiU stiff, and then mixed with the yolks, flour and water. Dip each branch of the cauliflowers into the mixture, and fiy them in hot fat. When done, take them off with a slcimmer, turn into a colander, dust salt all over, and serve warm. Asparagus, celery, egg- plant,, oyster plant are all fine when fried in this manner. CABBAGE, BOILED. Great care is requisite in cleaning a cabbage for boiling, as it frequently harbors numerous insects. The large drum-head cabbage requires an hour to 1 78 VEGETABLES boil; the green savory cabbage will boil in twenty minutes. Add considerable salt to the water when boiling. Do not let a cabbage boil too long, — by a long- boiling it becomes watery Kemove it from the water into a colander^ to drain, and serve with drawn butter, or butter poured over it, Red cabbage is used for slaw, as is also the white winter cabbage. For direc* tions to prepare these varieties, see articles Slaw and Sour-Crout. CABBAGE WITH CREAM. Remove the outer leaves from a solid, small-sized head of cabbage, and cut the remainder as fine as for slaw. Have on the fue a spider or deep skillet, and when it is hot put in the cut cabbage, pouring over it right away a pint of boil- ing water. Cover closely, and allow it to cook rapidly for ten minutes. Drain off the water, and add half a pint of new milk, or part milk and cream; when it boils, stir in a large teaspoouful of either wheat or rice flour, moistened with milk; add salt and pepper, and as soon as it comes to a boil, serve. Those who find slaw and other dishes prepared from cabbage indigestible, will not complain of this. STEAMED CABBAGE. Take a sound, solid cabbage, and with a large sharp kiufe shave it very finely. Put it in a sauce-pau, pour in half a teacupful of water or just enough to keep it from burning; cover it very tightly, so as to confine the steam; watch it closely, add a httle water now and then, until it begins to be tender; then put into it a large tablespoonful of butter; salt and pepper to taste, dish it hot. If you prefer to give it a tart taste, just before taking from the fire add a third of a cup of good vinegar. LADIES' CABBAGE. Boil a firm white cabbage fifteen minutes, changing the water then for more from the boihng tea-kettle. When tender, drain and set aside until perfectly cold. Chop fine and add two beaten eggs, a tablespoonful of butter, pepper, salt, three tablespoonfuls of rich milk or cream. Stir all well together, and bake in a buttered pudding-dish until brown. Serve very hot. This dish resembles cauliflower and is very digestible and palatable. FRIED CABBAGE. Place in a frying-pan an ounce of butter and heat it boiling hot. Then take cold boiled cabbage chopped fine, or cabbage hot, cooked the same aa steamed cabbage, put it into the hot butter and fry a light brown, adding two tablespoonfuls of vinegar. Very good. VEGETABLES. \ 79 FRENCH WAY OF COOKING CABBAGE. Chop cold boiled white cabbage and let it drain till perfectly dry; stir in some melted butter to taste; pepper, salt and fom* tablespoonfuls of cream; after it is heated through add two well-beaten eggs; then turn the mixture into a buttered frying-pan, stirring imtil it is very hot and becomes a dehcate brown on the imder side. Place a hot dish over the pan, which must be reversed when turned out to be served. SOUR-CROUT. Barrels having held wine or vinegar are used to prepare sour-crout in. It is better, however, to have a special barrel for the purpose'. Strasburg, as well as all Alsace, has a well-acquired fame for preparing the cabbages. They slice very white and fu-m cabbages in fine shreds with a machine made for the purpose. At the bottom of a small barrel they place a layer of coarse salt^ and alternately layers of cabbage and salt, being careful to have one of salt on the top. As each layer of cabbage is added, it must be pressed down by a large and heavy pestle, and fresh layers are added as soon as the juice floats on the surface. The cab- bage must be seasoned with a few grains of coriander, juniper berries, etc. When the barrel is full it must be put in a dry cellar, covered with a cloth, under a plank, and on this heavy weights are placed. At the end of a few days it will begin to ferment, during which time the pickle must be drawn off and replaced by fresh, until the liquor becomes clear. This should be done every day. Renew the cloth and wash the cover, put the weights back, and let stand for a month. By that time the sour-crout will be ready for use. Care must be taken to let the least possible air enter the sour-crout, and to have the cover perfectly clean. Each time the barrel has to be opened it must be properly closed again. These precautions must not be neglected. This is often fried in the same manner as fried cabbage, excepting it is fii-st boiled until soft in just water enough to cook it, then fry and add vinegar. TO BOIL RICE. Pick over the rice carefuUy, wash it in warm water, rubbing it between the hands, rinsing it in several waters, then, let it remain in cold water until ready to be cooked. Have a sauce-pan of water slightly salted; when it is boiling hard, pour off the cold water from the rice, and sprinkle it in the boiling water by degrees, so as to keep the particles separated. Boil it steadily for twenty minutes, then take it off from the fire, and drain off all the water. Place the sauce-pan with the hd partly off, on the back part of the stove, where it is only I So VEGETABLES. moderately waim, to allow the rice to dry. The moisture will pass ofif and each gr^dn of rice will be separated, so that if shaken the grains will faU apart. This is the true way of serving rice as a vegetable, and is the mode of cooking it in the southern States where it is laised. PARSNIPS, BOILED. Wash, scrape and split them. Put them into a pot of boiling water; add a little salt, and boil them till quite tender, which will be in from two to three hours according to their size Dry them m a cloth when done and pour melted butter or vvrhite sauce (see Sauces) over them in the dish. Serve them up with any sort of boiled meat or with salt cod. Parsnips are very good baked or stewed with meat. FRIED PARSNIPS. Boil tender in a little hot water salted; scrape, cut into long slices, dredge with flour; fry in hot lard or dripping, or in butter and lard mixed; fry quite brown. Drain off fat and serve. Parsnips may be boiled and mashed the same as potatoes. STEWED PARSNIPS. After washing and scraping the parsmps slice them about half of an inch thick. Put them in a sauce-pan of boihng water containing just enough to barely cook them; add a tablespoonful of butter, season with salt and pepper, then cover closely. Stew them until the water has cooked away, watching carefully and stirring often to prevent burning, until they are soft. When they are done they will be of a creamy light straw color and deliciously sweet, retaining all the goodness of the vegetable. PARSNIP FRITTERS. Boil four or five parsnips; when tender take off the skin and mash them fine; add to them a teas[>oonfiil of wheat flour and a beaten egg; put a tablespoonful of lard or beef diippings in a frying pan over the fire, add to it a sallspoonfuJ of salt; when boilmg hot [tutin the parsmps; make it in small cakes ivith a spoon; when one side isadehcate brown turn the other; when both are done take them on a dish, put a very httle ot the fat in which they weie fried over and serve hot. These resemble veiy nearly the taste of the salsify or oyster plant, and will gen- erally be preferred. CREAMED PARSNIPS. Boil tender, scrape, and sUce lengthwise. Put over, the fire with two table- spoonfuls of butter, pepper and salt, and a Utile minced parsley. Shake luitU VEGETABLES. >8l the mixture boils. Dish the parsnips, add to the sauce three tablespoonfuls of cream or milk, in which has been stirred a quarter of a spoonful of flour. Boil once, and pour over the parsnips. STEWED TOMATOES. Pour boiling water over a dozen sound ripe tomatoes; let them remain for a few moments; then peel off the skins, slice them, and put them over the fire in a well-lined tin or granite ware sauce-pan. Stew them about twenty minutes, then add a tablespoonful of butter, salt and pepper to taste; let them stew fifteen minutes longer; and serve hot. Some prefer to thicken tomatoes with a little gi'ated bread, adding a teaspoonful of sugar; and others who like the flavor of onion chop up one and add while stewing; then again some add as much green corn as there are tomatoes. TO PEEL TOMATOES. Put the tomatoes into a frying-basket, and plunge them into hot water for three or four minutes. Drain and peel. Another way is to place them in a flat baldng tin aud set them in a hot oven about five minutes; this loosens the sldns so that they readily slip off. SCALLOPED TOMATOES. Butter the sides and bottom of a pudding-dish. Put a layer of bread-crumbs in the bottom; on them put a layer of sliced tomatoes; sprinkle with salt, pepper and some bits of butter, and a very Utile white sugar. Then repeat with another layer of crumbs, another of tomato, and seasoning until full, having the top layer of slices of tomato, with bits of butter on each. Bake covered until well. cooked through; remove the cover and brown quickly. STUFFED BAKED TOMATOES. From the blossom-end of a dozen tomatoes— smooth, ripe and solid — cut a thin slice, and with a small spoon scoop out the pulp without breaking the rind surrounding it; chop a small head of cabbage and a good-sized onion finely,; and mix with them fine breadcrumbs aud the pulp; season vaih. pepper, salt and sugar, and add a cup of sweet cream; when all is well mixed, fill the tomato shells, replace the slices, and place the tomatoes in a buttered baking dish, cut ends up, and put in the pan just enough water to keep from burning; drop a small lump of butter on each tomato, and bake half an hour or so, till well done; place another bit of butter on each, and serve in same dish. Very fine. Another stuffing which is considered quite fine. Cut a slice from the stem 162 VEGETABLES. of each and scoop out the soft pulp. Mince one small onion and fry it slightly; add a giU of hot water, the tomato pulp, and two ounces of cold veal or chicken chopped fine, simmer slowly, and season with salt and pepper. Stir into the pan cracker-dust or bread-crumbs enough to absorb the moisture; take off from the fire and let it cool; stuff the tomatoes with this mass, sprinkle dry crumbs over the top; add a small piece of butter to the top of each and bake until shghtly browned on top BAKED TOMATOES, (Plain.) Peel and slice quarter of an inch thick ; place in layers in a pudding dish, seasoning each layer with salt, pepper, butter, and a very little white sugar. Cover with a hd or large plate, and bake half an hour. Eemove the hd and brown for fifteen minutes. Just before taking from the oven, pour over the top three or four tablespoon fuls of whipped cream ^vith melted butter. TO PREPARE TOMATOES, (Raw.) CarefuUy remove the peehngs. Only perfectly lipe tomatoes should ever be eaten raw, and if ripe the skins easily peel off. Scalding injures the flavor. Slice thin, and sprinkle generously with salt, more sparingly with black pepper, and to a dish holding one quart, add a hght tablespoonf ul of sugar to give a piquant zest to the whole. Lastly, add a giU of best cider vinegar; although, if you would have a dish yet better suited to please an epicurean palate, you may add a teaspoonful of made mustard and two tablespoonfuls of rich sweet cream. FRIED AND BROILED TOMATOES. Cut firm, large, ripe tomatoes into thick slices, rather more than a quarter of an inch thick. Season with salt and pepper, dredge weU with flour, or roll in egg and crumbs, and fry them brown on both sides evenly, in hot butter and lard mixed. Or, prepare them the same as for frying, broiling on a well- greased gridiron, seasoning afterward the same as beefsteak. A good accom- paniment to steak. Or, having prepared the following sauce, a pint of milk, a tablespoonf ul of flour and one beaten egg, salt, pepper and a veiy httle mace; cream an ounce of butter, whisk into it the milk and let it simmer until it thickens; pour the sauce on a hot side-dish and arrange the tomatoes in the centre. SCRAMBLED TOMATOES. Remove the skins from a dozen tomatoes; cut them up in a sauce-pan; add a little butter pepper and salt; when sufficiently boiled, beat up five or six eggs, VEGETABLES. 183 and just before you serve turn them into the sauce-pan with the tomatoes, and stir one way for two minutes, allowing them time to be done thoroughly. CUCUMBER A LA CREME. Peel and cut into slices (lengthNvise) some fine cucumbers. Boil them until soft, salt to taste, and serve with delicate cream sauce. For Tomato Salad, see " Salads," also for Raw Cucumbers. FRIED CUCUMBERS. Pare them and cut lengthwise in veiy thick shces; wipe thera dry with a cloth; sprinkle with salt and pepper, dredge with flour, and fry in lard and butter, a tablespoonful of each, mixed.. Brown both sides and serve warm. GREEN CORN, BOILED. This should be cooked on the same day it is gathered; it loses its sweetness in a few hours and must be artificially supplied. Strip off the husks, pick out all the silk and put it in boiling water ; if not entirely fresh, add a tablespoonful of s\igar to the water, but no suit; boil twenty minutes, fast, and serve; or you may cut it from the cob, put in plenty of butter and a little salt, and serve in a covered vegetable dish. The com is much sweeter when cooked with the husks on, but requires longer time to boil. Will generally boil in twenty minutes. Green corn left over from dirmer makes a nice breakfast dish, prepared as follows: Cut the corn from the cob, and put into a bowl with a cup of milk to every cup of corn, a half cup of flour, one egg, a pinch of salt, and a little butter. Mix well into a thick batter, and fry in small cakes in very hot butter. Sorve with plenty of butter and powdered sugar. CORN PUDDING. This is a Virginia dish. Scrape the substance out of twelve ears of tender, green, uncooked corn (it is better scraped than grated, as you do not get those husky particles which you cannot avoid with a grater); add yolks and whites, beaten separately, of four eggs, a teaspoonful of sugar, the same of flour mixed in a tablespoonful of butter, a small quantity of salt and pepper, and one pint of milk. Bake about half or three quarters of an hour. STEWED CORN. Take a dozen ears of green sweet corn, very tender and juicy; cut off the kernels, cutting with a large sharp knife from the top of the cob down; then scrape the cob. Put the corn into a sauce-pan over the fire, with just enough lS4 VEGETABLES. water to make it cook without burning; boil about twenty minutes, then add a teacupf ul of milk or cream, a tablespoouful of cold butter, and season with pepper and salt. Boil ten minutes longer, and dish up hot, in a vegetable dish. The com would be much sweeter if the scraped cobs were boiled first in the water that the corn is cooked in Many like corn cooked in this manner, putting half corn and half tomatoes; either way is vciy good. FRIED CORN. Cut the corn off the cob, taking care not to bring off any of the husk with it, and to have the gi-ains as separate as possible. Fiy in a htHe butter — just enough to keep it from sticking to the pan; stir very often. Wlien nicely browned, add salt and pepper, and a httle rich cream. Do not set it near the stove after the cream is added, as it ^^^ll be apt to turn. This makes a nice dinner or breakfast dish. ROASTED GREEN CORN. Strip off all the husk from gi-een corn, and roast it on a gridiron over a bright" fii-e of coajs, tmning it as one side is done. Or, if a wood fire is used, make a place clean in front of the fire, lay the corn down, turn it when one side is done; serve with salt and butter SUCCOTASH. Take a pint of fresh shelled Lima beans, or any large fresh beans, put them in a pot with cold water, rather more than will cover them. Scrape the kernels from twelve ears of young sweet corn; put the cobs in with the beans, boihng from half to three-quarters of an hour. Now take out the cobs and put in the scraped corn; boil again fifteen minutes, then season with salt and pepper to taste, a piece of butter the size of an egg, and half a cup of cream. Serve hot. FRIED EGG-PLANT. Take fresh, purple egg-plants of a middling size; cut them in slices a quarter of an inch thick, and soak them for half an hour in cold water, with a teaspoon- ful of salt in it. Have ready some cracker or bread-crumbs and one beaten egg; drain off the water from the shces, lay them on a napkin, dip them in the crumbs and then in the egg, put another coat of crumbs on them, and fry them in butter to a light brown. Tlie frying pan must be hot before the shces are put in, — they will fry in ten minutes. You may pare them before you nut them into the frying-pan, or you may VEGETABLES. 1 85 pull the skins off when you take tnein up. You must not remove them from the water until you are ready to cook them, as the air will turn them black. STUFFED EGG-PLANT. Cut the egg-plant in two; scrape out all the inside and put it in a sauce^pan with a httle minced ham; cover with water and boil until soft; drain off the water; add two tablespoonfuls of grated crumbs, a tablespoonful of butter, half a minced onion, salt and pepper; stuff each half of the hull with the mixture; add a small lump of butter to each, and bake fifteen minutes Minced veal or chicken in the place of ham, is equally as good, and many pi-efer it. STRING BEANS. Break off the end that grew to the vine, drawing off at the same time tho string upon the edge; repeat the same process from the other end; cut them with a sharp knife into pieces half an inch long, and boil them in ^ust enough water to cover them. They usually require one hour's boiling; but this depends upon their age and freslmess. After they have boiled until tender, and the water boiled nearly out, add pepper and salt, a tablespoonful Of butter, and a half a cup of cream; if you have not the cream, a.dd more butter. Many prefer to drain them before adding the seasoning; in that case they lose the real goodness of the vegetable. LIMA AND KIDNEY BEANS. These beans should be put -into boihng water, a httle more than enough to cover them, and boiled tiQ tender— from half an hour to two hours; serve with butter and salt upon them. These beans are in season from the last of July to the last of September, There are several other varieties of beans, used as summer vegetables,, which are cooked as above. For Baked Beans, see *' Pork and Beans." CELERY. This is stewed the same as green com. by boiling, adding cream, butter, salt and pepper. STEWED.-SALSIFY OR OYSTER PLANT. Wash the roots and scrape off their skins, ^throwing them, as you do so, into cold water, for exposure to the air causes them to .immediately turn dark. Then cut crosswise into Httle thin sUces; throw into fresh water, enough to cover; add 1 86 VEGETABLES. a little salt, and stew in a covered vessel until tender, or about one hour. Pour off a little of the water, add a small lump of butter, a httle pepper, and a gill of sweet cream, and a teaspoonf ul of flour stirred to a paste. Boil up and serve hot. Salsify may be simply boiled, and melted butter turned over them. FRIED SALSIFY. Stew the salsify as usual till very tender; then with the back of a spoon or a potato jammer, mash it very fine. Beat up an egg, add a teacupful of milk, a little flour, butter and seasoning of pepper and salt. Make into little cakes, and fry a hght brown in boiling lard, first rolling in beaten egg and then flovu-. BEETS BOILED. Select small-sized, smooth roots. They should be carefully washed, but not cut before boiUng, as the juice vdH escape and the sweetness of the vegetable be- impaired, leaving it white and hard. Put them into boiling water, and boil them until tender; which requires often from one to two hours. Do not probe them, but press them with the finger to ascertain if they are sufficiently done. When satisfied of this, take them up, and put them into a pan of cold water, and slip off the outside. Cut them into thin shces, and while hot season with butter, salt, a httle pepper and veiy sharp vinegar. BAKED BEETS. Beets retam their sugary, dehcate flavor to perfection if they are baked instead of boiled. Turn them frequently while in the oven, using a knife, aa the fork allows the juice to run out. When done remove the skin, and serve, , with butter, salt and pepper on the slices. STEWED BEETS. Boil them first, and then scrape and slice them. Put them into a stew-pan with a piece of butter rolled in flour, some boiled onion and parsley chopped fine, and a httle vinegar, salt and pepper. Set the pan on the fire, and let the beets stew for a quarter of an hour. OKRA. This grows in the shape of pods, and is of a gelatmous character, much used for soup, and is also pickled; it may be boiled as follows. Put the young and tender pods of long white okra in salted boiUng water in granite, porcelain or a tm-hned saucepan — as contact vrith iron will discolor it; boU fifteen minutes; remove the stems, and serve with butter, pepper, salt and vinegar if preferred. VEGETABLES. 1 87 ASPARAGUS. Scrape the stems of the asparagus lightly, but very clean; throw them into cold water, and when they are all scraped and very clean, tie thera in bunches of equal size; cut the large ends evenly, that the stems may be all of the same length, and put the asparagus into plenty of boiling water, well salted. While it is boiling, cut several slices of bread half an inch thick, pare off the crust, and toast it a delicate brown on both sides. When the stalks of the asparagus are tender, (it will usually cook in twenty to forty minutes), lift it out directly, or it will lose both its color and flavor, and will also be liable to break; dip the toast quickly into the liquor in which it was boiled, and dish the vegetable upon it. the heads all lying one way. Pour over white sauce, or melted butter. ASPARAGUS WITH EGGS. Boil a bunch of asparagus twenty minutes; cut off the tender tops and lay them in a deep pie plate, buttering, salting and peppering well. Beat up four eggs, the yolks and whites separately, to a stiff froth; add two tablespoonfuls of milk or cream, a tablespoonful of warm butter, pepper and salt to taste. Pour evenly over the asparagus mixture. Bake eight minutes or until the eggs are set. Very good. GREEN PEAS. Shell the peas and wash in cold water. Put in boiling water just enough to cover them well, and keep the'm from burning; boil from twenty minutes to half an hour, when the liquor should be nearly boiled out; season with pepper and salt, and a good allowance of butter; serve very hot. This is a very much better way than cooking in a larger quantity of water, and draining off the liquor, as that diminishes the sweetness, and much of the fine flavor of the peas is lost. The salt should never be put in the peas before they are tender, unless very young, as it tends to harden them STEWED GREEN PEAS. Into a sauce-pan of boiling water put two or three pints of young green peas, and when nearly done and tender, drain in a colander dry; then melt two ounces of butter in two of flour; stir well, and boil five minutes longer; should the pods be quite clean and fresh, boil them first in the water, remove, and put in the peas. The Germans prepare a very palatable dish of sweet young poda alone, by simply stirring in a little butter with some savory herbs. 1 88 VEGETABLES. SQUASHES, OR CYMBLINGS. The green or summer squash is best when the outside is beginning to tm-n yellow, as it is then less watery and insipid than when younger. Wash them, cut them into pieces, and take out the seeds. Boil them about three-quarters of an hour, or till quite tender. When done, drain and squeeze them well till you have pressed out all the water; mash them with a httle butter, pepper and salt. Then put the squash thus prepared into a stew-pan, set it on hot coals, and stif it very frequently till it becomes dry. Take care not to let it burn. Summer squash is very nice steamed, then prepared the same as boiled. BOILED WINTER SQUASH This is much finer than the summer squash. It is fit to eat in August, and, in a dry warm place, can be kept well all winter. The color is a very bright yellow. Pare it, take out the seeds, cut it in pieces, and stew it slowly till quite soft, in a very little water. Afterwards drain, squeeze, and press it \vell; then mash it -with a very httle butter, pepper and salt. They will boil in from twenty to forty minutes. BAKED WINTER SQUASH. Cut open the squash, take out the seeds, and without paring cut it up into large pieces; put the pieces on tins or a dripping-pan, place in a moderately hot oven, and bake about an hour. When done, peel and mash like mashed potatoes, or serve the pieces hot on a dish, to be eaten warm ^vith butter like sweet potatoes. It retains its sweetness much better baked this way than when boiled. VEGETABLE HASH. Chop rather coarsely the remains of vegetables left from a boiled dinner, such as cabbage, parsnips, potatoes,- etc., sprinkle over them a httle pepper; place in a saucepan or frying-pan over the fire; put in a piece of butter the size of a liickory nut; when it begins to melt, tip the dish so as to oil the bottom, and around the sides; then put in the chopped vegetables; pour in a spoonful or two of hot water from the tea-keiltle; cover quickly so as to keep in the steam. When heated thoroughly take off the cover and stir occasionally rnitil well cooked. Serve hot. Persons fond of vegetables win rehsh this dish very much. SPINACH. It should be cooked so as to retain its bright-gi'een color, and not seni to table, as it so often is, of a dull-brown or ohve color; to retain its fresh appear- ance, do not cover the vessel while it is cooking. VEGETABLES. 1 89 Spinach requii'es close examination and picking, as insects are frequently found among it, and it is often gritty. Wash it through three or four waters. Then drain it and put it in boihng water. Fifteen to twenty minutes is gener- aUy sufficient time to boil spinach. Be careful to remove the .scum. When it is quite tender, take it up, and drain and squeeze it well. Chop it fine, and put it into a sauce-pan with a piece of butter and a little pepper anji salt. Set it on the fire and let it stew five minutes, stirring it all the time, until quite diy. Turn it into a vegetable dish, shape it into a mound, sUce some hard-boiled eggs and lay around the top. GREENS. About a peck of greens are enough for a mess for a family of six, such as dandelions, cowshps, burdock, chiccory and other greens. All greens should be carefully examined, the tough ones thrown out, then be thoroughly washed through several waters until they are entirely free from sand. The addition of a handful of salt to each pan of water used in washing the greens will free them from insects and worms, especially, if, after the last watering, they are allowed to stand in salted water for a half hour or longer. When ready tu boil the greens, put them into a large pot half full of boiling water, with a handful of salt, and boil them steadily until the stalks are tender; this will be in from five to twenty minutes, according to the maturity of the greens; but remember that long-continued boiling wastes the tender substances of the leaves, and so diminishes both the bulk and the nourishment of the dish; for this reason it is best to cut away any tough stalks before beginning to cook the greens. As soon as they are tender, drain them in a colander, chop them a Mttle and return them to the fire long enough to season them Avith salt, pepper and butter; vinegar may be added if it is hked; the greens should be served as soon as they are hot. AJl kinds of greens can be cooked in this manner. STEWED CARROTS. Wash and scrape the carrots, and divide them into strips^ put them into a stew-pan with water enough to cover them; add a spoonful of salt, and let them boil sloAvly until tender; then drain and replace them in the pan, with two table- spoonfuls of butter rolled in flour, shake over a Mttle pepper and salt, then add enough cream or milk to moisten the v/hole; let it come to a boil and serve hot, CARROTS MASHED Scrape and wash them; cook them tender in boiling water salted slightly. Drain well and mash them. Work in a good piece of butter and season with pepper and salt. Heap up on a vegetable dish and serve hot. 190 VEGETABLES. Carrots are also good simply boiled in salted water and dished up hot with melted butter over them. TURNIPS. Turnips aro boiled plain with or without meat, also mashed like potatoes, and stewed Uke parsnips. They should always be served hot. They require from forty minutes to an hour to cook. STEWED PUMPKIN. See '* Stewed Pumpkin for Pie." Cook the same, then after stewing, season the same as mashed potatoes. Pumpkin is good baked in the same manner as baked winter squash. STEWED ENDIVE. Ingredients. — Six heads of endive, salt and water, one pint of broth, thicken- ing of butter and flour, one tablespoouful of lemon juice, a small lump of sugar. Mode. — Wash and free the endive thoroughly from insects, remove the green part of the leaves, and put it into boiling water, slightly salted. Let it remain for ten minutes; then take it out, drain it till there is no water remaining, and chop it veiy fine. Put it into a stew-pan with the broth; add a httle salt and a lump of sugar, and boil until the endive is perfectly tender. When done, which may be ascertained by squeezing a piece between the thumb and finger, add a thickening of butter and flour and the lemon juice; let the sauce boil up. and serve. Time. — Ten minutes to boil, five minutes to simmer in the broth. BAKED MUSHROOMS, Prepare them the same as for stewing. Place them in a baking-pan, in a moderate oven. Season with salt, pepper, lemon juice, and chopped parsley. Cook in the oven fifteen minutes, baste with butter. Anange on a dis"h and pour the gravy over them. Serve with sauce made by beating a cup of cream, two ounces of butter, a tablespoouful of chopped parsley, a httle cayenne pepper, salt, a tablespoouful of white sauce, and two tablespoonf uls of lemon juice. Put in a sauce-pan and set on the fire. Stir until thick, but do not let boU. Mush- rooms are very nice placed on sMces of well-buttered toast when set into the oven to bake. They cook in about fifteen minutes. STEWED MUSHROOMS. Time, twenty-one minutes. Button mushrooms; salt to taste; a little butter rolled in flour; two tablespoonf uls of cream or the yolk of one egg. Choose VEGETABLES, >9» buttons of unifonn size. Wipe them clean and white with a wet flannel; put them in a stew-pan with a little water, and let them stew very gently for a quar- ter of an hour. Add salt to taste, work in a little flour and butter, to make the liquor about as thick as cream, and let it boil for five minutes. When you are ready to dish it up, stir in two tablespoonfuls of cream or the yolk of an egg; stir it over the fire for a minute, but do not let it boil, and serve. Stewed but- ton mushrooms are very nice, either in fish stews or ragouts, or served apart to eat with fish. Another way of doing them is to stew them in milk and water (after they are rubbed white), add to them a little veal gravy, mace and salt, and thicken the gravy with cream or the yolks of eggs. Mushrooms can be cooked in the same manner as the recipes for oysters, either stewed, fried, broiled, or as a soup. They are also used to flavor sauces, catsups, meat gravies, game and soups. CANNED MUSHROOMS. Canned mushrooms may be served with good effect with game and even with beefsteak if prepared in this way: Open the can and pour off every drop of the liquid found there; let the mushrooms drain, then put them in a sauce-pan with a little cream, and butter, pepper, and salt; let them simmer gently for from five to ten minutes, and when the meat is on the platter pour the mush- rooms over it. If served with steak, that should be very tender, and be broiled, never in any case fried. MUSHROOMS FOR WINTER USE. Wash and wipe free from gi-it the small fresh button mushrooms. Put into a frying-pan a quarter of a pomid of the very best butter. Add to it two whole cloves, a saltspoonful of salt, and a tablespoonful of lemon juice. When hot, add a quart of the small mushrooms, toss them about in the butter for a moment only, then put them in jars; fill the top of each jar with an inch or two of the butter and let it cool. Keep the jars in a cool place, and when the butter is quite firm, add a top layer of salt. Cover to keep out dust. The best mushrooms grow on uplands, or in high, open fields, where the air is pure. TRUFFLES. The truffle belongs to the family of the mushrooms; they are used principally in this country as a condiment for boned turkey and chicken, scrambled eggs, fillets of beef, game and fish. When mixed in due proportion, they add a pecu- liar zest and flavor to sauces, that cannot be found in any other plant in th^ vegetable kingdom. 192 VEGETABLES. ITALIAN STYLE OF DRESSING TRUFFLES. Ten truffles, a quarter of a pint of salad-oil, pepper and salt to laste, one tablespoonful of minced parsley, a very little finely minced garlic, two blades of pounded mace, one tablespoonful of lemon-juice. After cleansing and brushing the truffles, cut them into tnm slices, and put them in a baking- dish, on a seasoning of oil or butter, pepper, salt, parsley, garlic and mace, in the above proportion. Bake .them for nearly an hour, and just before serving, add the lemon juice and send them to table very hot. TRUFFLES AU NATUREL. Select some fine truffles; cleanse them, by washing them m several waters with a brush, until not a particle of sand or grit remains on them; wrap each truffle in buttered paper, and bake in a hot oven for quite an hour; take off the paper, wipe the tinaffles, and serve them in a hot napkin. flDaccaroni, MACCARONI A LA ITALIENNE. Divide a quarter of a pound of maccaroni into four-inch pieces. Simmer fifteen minutes in plenty of boiling water, salted. Drain. Put the maccaroni into a sauce-pan and turn over it a strong soup stock, enough to prevent burn- ing. Strew over it an ounce of gi'ated cheese; when the cheese is melted, dish. Put alternate layers of maccaroni and cheese; then turn over the soup stock and bake half an hour. MACCARONI AND CHEESE. Break half a pound of maccaroni into pieces an inch or two long; cook it in boihng water enough to cover it well; put in a good teaspoonful of salt; let it boil about twenty minutes. Drain it well, and then put a layer in the bottom of a well-buttered pudding-dish, upon this some grated cheese, and small pieces of butter, a bit of salt, then more maccaroni, and .so on, filhng the dish; sprinkle the top layer with a thick layer of cracker-crumbs. Pour over the whole a tea- cupful of cream or milk. Set it in the oven and bake half an hour. It should be nicely browned on top. Serve in the same dish in which it was baked, with a clean napkin pinned around it. VEGETABLES. 19J TIMBALE OF MACCARONI. Break in veiy short lengths small maccaroni (vermicelli, spaghetti, tagliarini). Liet it be rather overdone; dress it with butter and grated cheese; then work into it one or two eggs, according to quantity. Butter and bread-crumb a plain mold, and when the maccaroni is nearly cold fill the mold with it, pressing it well down and leaving a hollow in the centre, mto which place a well-flavored mince of meat, poultry or game; then fill up the mold with more maccaroni, pressed well down. Bake in a moderately heated oven, turn out and serve. MACCARONI A LA CREME. Boil one-quarter of a pound of maccaroni in plenty of hot water, salted, until tender; put half a pint of milk in a double boiler, and when it boils stir into it a mixture of two tablespoonfuls of butter and one of flour. Add two tablespoon- fuls of cream, a little white and cayenne pepper; salt to taste, and from one- quarter to one-half a pound of gi-ated cheese accordhig to taste. Drain and dish the maccaroni; pour the boiling sauce over it, and serve immediately. MACCARONI AND TOMATO SAUCE. Divide half a pound of maccaroni into four-inch pieces, put it into boiling salted water enough to cover it; boil from fifteen to twenty minutes; theiidrainj arrange it neatly on a hot dish, and pour tomato sauce over it, and serve imme- diately while hot. See " Sauces" for tomato sauce. TO MAKE BUTTER. Thoroughly scald the churn, then cool well with ice or spring water. Now pour in the thick cream; churn fast at first, then, as the butter forms, more slowly; always with perfect regtilarity; in warm weather, pour a little cold water into the churn, should the butter form slowly; in winter, if the cream is too cold, add a little warm water to bring it to the proper temperature. When the butter has " come," rinse the sides of the churn down with cold water, and take the butter up with the perforated dasher or a wooden ladle, turning it dexterously just below the surface of the buttermilk to catch every stray bit; have ready some very cold water, in a deep wooden tray; and into this plunge the dasher when you draw it from the chm-n; the butter w\]l float ofif, leaving the dasher free. When you have collected aU the butter, gather behind a wooden butter ladle, and drain off the water, squeezing and pressing the butter with the ladle; then pour on more cold water, and work the butter with the ladle to get the milk out, drain off the water, sprinkle salt over the butter, — a tablespoonful to a pound; work it in a little, and set in a cool place for an hour to harden, then work and knead it until not another drop of water exudes, and the butter is perfectly smooth and close in texture and polish; then with the ladle make up into roUs, nttle balls, stamped pats, etc. The chum, dasher, tray and ladle, should be weU scalded before using, so that the butter will not stick to them, and then cooled with very cold water. When you skim cream into your cream jar, stir it well into what is already there, so that it may all soiu- alike; and no fresJi cream should be pxd with it within twelve hours before churning, or the butter will not come quickly; and perhaps, not at all. . Batter is indispensable in almost all culinary preparations. Good, fresh butter, used in moderation, is easily digested: it is softening, nutritious, and BUTTER AND CHEESE. 195 fattening, and is far more easily digested than any other of the oleaginous sub- stances sometimes used in its place. TO MAKE BUTTER QUICKLY. Immediately after the cow is milked, strain into clean pans, and set it over a moderate fire .until it is scalding hot; do not ^et it boil; then set it aside; when it is cold, skim off the cream; the milk will still be fit for any ordinary use; when you have enough cream, put it into a clean earthen basin; beat it with a wooden spoon until the butter is made, which will not be long; then take it from the millc and work it with a little cold water, until it is free from milk; then drain off the water, put a small tablespoonful of fine salt to each pound of butter, and work it in. A small teaspoonful of fine white sugar, worked in with the salt, will be found an improvement— sugar is a great preservative. Make the butter in a roll; cover it with a bit of muslin, and keep it in a cool place. A reliable recipe. A BRINE TO PRESERVE BUTTER. First work your butter into small rolls, vcTappmg each one carefully in a clean muslin cloth, tying them up with a string. Make a brine, say three gallons, having it strong enough of salt to bear up an egg; add half a teacupful of pure, white sugar, and one tablespoonful of saltpetre; boil the brine, and when cold strain it carefully. Pom' it over the rolls so as to more than cover them, as this excludes the air. Place a weight over all to keep the rolls under the surface. PUTTING UP BUTTER TO KEEP. Take of the best pure, common salt two quarts, one ounce of white sugar and one of saltpetre; pulverize them together completely. Work the butter well, then thoroughly work in an ounce of this rnixture to every pound of butter. The butter to be made into half-pound rolls, and put into the follo^ving brine— to three gallons of brine strong enough to bear an egg, add a quarter of a pound of white sugar. — Orange Co., N.Y,, style. CURDS AND CREAM. One gallon of milk will make a moderate dish. Put one spoonful of prepared rennet to each quart of milk, and when you find that it has become curd, tie it loosely in a thin cloth and hang it to drain; do not wring or press the cloth; when drained, put the curd into a mug and set in cool water, which must be freguently changed (a refrigerator saves this trouble.) When you dish it, if ige BUTTER AND CHEESE. there is whey iu the mug, ladle it gently out -without pressing the curd; lay it on a deep dish, and pour fi-esh cream over it; have powdered loaf-sugar to eat with it; also hand the nutmeg grater. Prepared rennet can be had at almost any druggist's, and at a reasonable price. Call for Crosse & Blackwell's Prepared Rennet. NEW JERSEY CREAM CHEESE. First scald the quantity of milk desired; let it cool a little, then add the rennet; the directions for quantity are given on the packages of " Prepared Rennet," When the curd is formed, take it out on a ladle vdthout breaking it; lay it on a thin cloth held by two persons; dash a ladleful of water over ^ach ladleful of cm-d, to separate the curd; hang it up to drain the water off, and then put it under a light press for one hour; cut the curd with a thread into small pieces; lay a cloth between each two, and press for an horn-; take them out, rub them with fine salt, let them Ue on a board for an hour, and wash them in cold water; let them lie to drain, and in a day or two the skin will look dry; put some sweet grass under and over them, and they will soon ripen. COTTAGE CHEESE. Put a pan of sour or loppered milk on the stove or range, where it is not too hot; let it scald mitil the whey rises to the top (be careful that it does not boil, or the curd will become hard and tough). Place a clean cloth or towel over a sieve, and pour this whey and curd into it, leaving it covered to drain two to three hours; then put it into a dish and chop it fine with a spoon, adding a tea- spoonful of salt, a tablespoonful of butter and enough sweet cream to make the cheese the consistency of putty. With your hands make it into little balls flat- tened. Keep it in a cool place. Many like it made rather thin with cream, serving it in a deep dish. You may make this cheese of sweet milk, by forming the curd with prepared rennet. SLIP. Slip is bonny-clabber without its acidity, and so delicate is its flavor that many persons Uke it just as well as icecream. It is prepared thus: Make a quart of milk moderately warm; then stir into it one large spoonful of the preparation called rennet, set it by, and when cool again it will be as stiff as jelly. It should be made bnly a few hours before it is to be used, or it will be tough and watery; in summer set the dish on ice after it has jellied. It must be served with powdered sugar, nutmeg and cream. BUT7ER AND CHEESE. 1 97 CHEESE FONDU. Melt an ounce of butter, and whisk into it a pint of boiled milk. Dissolve two tablespoonfuls of flour in a giU of cold milk, add it to the boiled milk and let it cool. Beat the yolks of four eggs -with a heaping teaspoonful of salt, half a teaspoonful of pepper, and five ounces of grated cheese. Whip the whites of the eggs and add them, pour the mixture into a deep tin lined with buttered paper, and allow for the rising, say four inches. Bake twenty minutes and Berre the moment it leaves the oven, CHEESE SOUFFLE. Melt an ounce of butter in a sauce- pan; mix smoothly with it one ounce of flour, a pinch of salt and cayenne and a quarter of a pint of milk; simmer the mixture gently over the fire, stirring it aU the time, tiU it is as thick as melted butter; stir hito it about three ounces of finely-grated parmesan, or any good cheese. Turn it into a basin, and mix with it the yolks of two well-beaten eggs. Whisk three whites to a solid froth, and just before the souffle is baked put them into it, and pour the mixture into a small round tin, 'It should be only half filled, as the fondu will rise very high. Pin a napkin aroimd the dish in which it is baked, and serve the moment it is baked. It would be weU to have a metal cover strongly heated. Time twenty minutes. Sufficient for six persons. SCALLOPED CHEESE. Any person who is fond of cheese could not fail to favor this recipe. Take three slices of bread, weU-buttered, first cutting off the brown outsidf ci-ust. Grate fine a quarter of a pound of any kind of good cheese; lay the bread in layers in a buttered baking-dish, sprinkle over it the grated cheese, some salt and pepper to taste. Mix four weU-beaten eggs with three cups of milk; pour it over the bread and cheese. Bake it in a hot oven as you would cook a bread pudding. This makes an ample dish for four people. PASTRY RAMAKINS. Take the remains or odd pieces of any light puff-paste left from pies or tarts; gather up the pieces of paste, roll it out evenly, and sprinkle it with grated cheese of a nice flavoi*. Fold the paste in three, roU it out again, and sprinkle more cheese over; fold the paste, roU it out, and with a paste-cutter shape it in any way that may be desired. Bake the ramakins in a brisk oven from ten to fifteen minutes, dish them on a hot napkin, and serve quickly. The appearance 198 BUTTER AND CHEESE. of this dish may be very much improved by brushing the ramakins over with yolk of egg before they are placed in the oven. Where expense is not objected to, parmesan is the best kind of cheese to use for making this dish- Very nice with a cup of coffee for a Ivmch. CAYENNE CHEESE STRAWS. A quarter of a pound of flour, 2 oz. butter, 2 oz. grated parmesan cheese, a pinch of salt, and a few grains of cayenne pepper. Mix into a paste with the yolk of an egg. Roll out to the thickness of a silver quarter, about four or five inches long; cut into strips about a third of an inch wide, twist them as you would a paper spill, and lay them on a baking-sheet shghtly floured. Bake in a moderate oven until crisp, but they must not be the least brown. If put away in a tin, these cheese straws will keep a long time. Serve cold, pUed tastefully on a glass dish. You can make the straws of remnants of puff -pastry, rolling in the grated cheese, CHEESE CREAM TOAST. Stale bread may be served as follows: Toast the shces and cover them slightly with grated cheese; make a cream for ten slices out of a pint of milk and two tablespoonf uls of plain floiu*. The milk shovdd be boUing, and the floxu: mixed in a httle cold water before stirring in. When the cream is nicely cooked, season with salt and butter; set the toast and cheese in the oven for three or four minutes, and then pour the cream over them. WELSH RAREBIT. Grate three ounces of dry cheese, and mix it with the yolks of two eggs, put four ounces of grated bread, and three of butter; beat the whole together in a mortar with a dessertspoonful of made mustard, a httle salt and some pepper; toast some shoes of bread, cut off the outside crust, cut it in shapes and spread the paste thick upon them, and put them in the oven, let them become hot and shghtly browned, serve hot as possible. There are so many ways of cooking and dressing eggs, that it seems un- necessary for the ordinary family to use only those that are the most practical. To ascertain the freshness of an egg, hold it between your thumb and fore- finger in a horizontal position, with a strong light in front of you. The fresh egg will have a clear appearance, both upper and lower sides being the same. The stale egg will have a clear appearance at the lower side, while the upper side win exhibit a dark or cloudy appearance. Another test is to put them in a pan of cold water; those that are the first to sink are the freshest; the stale avIU rise and float on top; or, if the large end turns up in the water, they are not fresh. The best time for preserving eggs i3 from July to September. TO PRESERVE EGGS. There are several recipes for preserving eggs, and we give first one which we know to be effectual, keeping thero fresh from August until Spring. Take a piece of quick-hme as large as a good-sizec* lemon, and two teacupfuls of salt; put it into a large vessel and slack it with a gallon of boiUng water. It will boil and bubble tmtil thick as cream; when it is cold, pour off the top, which will be perfectly clear. Drain off this liquor, and pour it over your eggs; see that the Uquor more than covers them. A stone jar is the most convenient; — one that holds about six quarts. Another manner of preserving eggs is to pack them in a jar with layers of salt between, the large end of the egg downward, with a thick layer of salt at the top; cover tightly, and set in a cool place. Some put them in a wire basket or a piece of mosquito net, and dip them in boiling water half a minute; then pack in saw-dust. Still another manner is to dissolve a cheap article of gum arabic, about as thin as mucilage, and brush over each egg with it; then pack in powdered charcoal; set in a cool, dark place. 200 EGGS. Eggs can be kept for some time by smearing the shells witk butter oi- lard; then packed in plenty of bran or sawdust, the eggs not allowed to touch one another; or coat the eggs with melted paraffine. BOILED EGGS. Eggs for boiling cannot be too fresh, or boiled too soon after they are laid; but rather a longer time should be allowed for boiling a new-laid egg than for one that is three or four days old. Ha-ve jeady a saucepan of boiling water; put the eggs into it gently with a sp2 EGGS EGGS AUX FINES HERBEs. Roll an ounce of butter in a good teaspoonful of fiour; season with pepper, salt and nutmeg; put it into a coffeecupful of fresh milk, together with two tea- spoonfuls of chopped pai-sley; stir and simmer it for fifteen minutes, add a tpacupful of thick cream. Hard-boil five eggs, and halve them; arrange them in a dish with the ends upwards, pour the sauce over them, and decorate with little heaps of fried bread-crumbs roimd the margin of the dish. POACHED EGGS A LA CR£ME. Put a quart of hot water, a tablespoonful of vinegar and a teaspoonful of sail into a frying-pan, and break each egg sepamtely into a saucer; slip the egg care- fully into the hot water, simmer three or four minutes until the. white is set, then with a skimmer lift them out into a hot dish. Empty the pan of its contents, put in half a cup of cream, or rich milk; if milk, a large spoonful of butter; pepper and salt to taste, thicken mth a very httle cornstarch; let it boil up once, and tuin it over the dish of poached eggs. It can be served on toast or without. It is a better plan to warm the cream anU butter in a separate dish, that the eggs may not have to standi EGGS IN CASES. Make little paper cases of buttered writing paper; put a small piece of butler in each, and a httle chopped parsley or onion, pepper and salt. Place the cases upon a gridiron over a moderate fire of bright coals, and when the butter melts, break a fresh egg into each case. Strew in upon them a few seasoned biead- crumbs, and when nearly done, glaze the tops with a hot shovel. Sei-ve in the paper cases. MINCED EGGS. Chop up'four or five hard-boUed eggs; do not mince them too fine. Put over the fire in a suitable dish a cupful of milk, a tablespoonful of butter, salt and pepper, and some savory chopped small When this comes to a boil, stir into it a tablespoonful of flour, dissolved in a little cold milk. When it cooks tluck like cream, put in the minced eggs. Stir it gently around and around for a few moments, and serve, garnished with sippets of toast. Any particular flavor may be given to this dish, such as that of mushrooms, truffles, catsup, essence of shrimps, etc.. or some shred anchovy may be added to the mince. EGGS. 203 MIXED EGGS AND BACON. Take a nice rasher of taild bacon; cut it into squares no larger than dice; fry it quickly until nicely browned, but on no account bum it. Break half a dozen eggs into a basin, strain and season them with pepper, add them to the bacon, stir the whole about, and, when sufficiently firm, turn it out into a dish. Decorate with hot pickles. MIXED EGGS GENERALLY.— SAVORY OR SWEET. Much the same method is followed m mixed eggs generally, whatever may be added to them; really it is nothing more than an omelet which is stirred about in the pan while it is being di'essed, instead of being allowed to set as a pancake. Chopped tongue, oysters, shrimps, sardines, dried salmon, anchovies, herbs, may housed. COLD EGGS FOR A PICNIC. This novel way of preparing cold egg for the limch-basket fully repays one for the extra time required. Boil hard several eggs, halve them lengthwise; remove the yolks and chop them fine with cold chicken, lamb, veal or any tender, roasted meat; or with bread soaked in milk, and any salad, as parsley, onion, celery, the bread being half of the whole; or with grated cheese, a little oUve oil, drawn butter, flavored. Fill the cavity in the egg with either of these mixtures, or any similar preparation. Press the halves together, roll twice in beaten egg and bread-crumbs, and dip into boiling lard. When the color rises delicately, drain them and they are ready for use. OMELETS. In making an omelet, care should be taken that the omelet pan is hot and dry. To ensm-e this, put a small quantity of lard or suet into a clean frying- pan, let it simmer a few minutes, then remove it; wipe the pan dry with a towel, and then put in a tablespoonful of butter. The siaaoothness of the pan is most essential, as the least particle of roughness wOl cause the omelet to stick. As a general rule, a small omelet can be made more successfully than a large one, it being much better to make two small ones of foiur eggs each, than to tiy double the number of eggs in one omelet and fail. Allow one egg to a person in making an omelet and one tablespoonful of milk; this makes an omelet more puffy and tender than one made without milk. Many prefer them without milk. Omelets are called by the name of what is added to give them flavor, as 14 204 EGGS. minced ham, salmon, onions, oysters, etc., beaten up in the eggs in due quan. tity, -which gives as many different kinds of omelets. They are also served over many kinds of thick sauces or purees, such as tomatoes, spinach, endive, lettuce, celery, etc. If vegetables are to be added, they should be aheady cooked, seasoned and hot; place in the centre of the omelet, just before turning; so with mushroom, shrimps, or any cooked ingredients. All omelets should be served the moment they are done, as they harden by standing, and care taken that they do not cooh too much. Sweet omelets are generally used for breakfast or plain desserts. PLAIN OMELET. Put a smooth, clean, iron frying-pan on the fire to heat; meanwhile, beat four eggs, very light, the whites to a stiff froth, and the yolks to a thick batter. Add to the yolks four tablespoonfuls of milk, pepper and salt; and lastly stir in the whites hghtly. Put a piece of butter nearly half the size of an egg into the heated pan; tm-n it so that it will moisten the entire bottom, taking care that it does not scorch. Just as it begins to boil, pour in the eggs. Hold the fryijig- pan handle in your left hand, and, as tae eggs whiten, carefully, with a spoon, draw up lightly from the bottom, letting the raw part run out on th6 pan, till all be equally cooked; shake with your left hand, till the omelet be free from the pan, then turn with a spoon one half of the omelet over the other; let it remain a moment, but continue shaking, lest it adhere; toss to a warm platter held in the right hand, or lift with a flat, broad shovel; the omelet will be firm around the edge, but creamy and hght inside. MEAT OR FISH OMELETS. Take cold meat, fish, game or poultry of any kind; remove all sb'n, sinew, etc., and either cut it small or pound it to a paste in a mortar, together with a- proper proportion of spices and salt; then either toss it in a buttered frying-pan over a clear fire tiU it begins to brown, and pour beaten eggs upon it, or beat it up. with the eggs, or spread it upon them after they have begun to set in the pan. In any case serve hot, with or without a sauce; but garnished with crisp herbs in branches, pickles, or sliced lemon. The right proportion is one table- spoonful of meat to four eggs. A little milk, gravy, water, or white wine, may be advantageously added to the eggs while they are being beaten. Potted meats make admirable omelets in the above manner. EGGS, 205 VEGETABLE OMELET. Make a pur6e by mashing up ready-dressed vegetables, together with a little milk, cream or gravy, and some seasoning. The most suitable vegetables are cucumbers, artichokes, onions, sorrel, green peas, tomatoes, lentils, mushrooms, asparagus tops, potatoes, truffles or turnips. Prepare some eggs by beating them very hght. Pour them into a nice hot frying-pan, containing a spoonful of butter; spread the puree upon the upper side; and when perfectly hot, turn or fold the omelet together and serve. Or cold vegetables may be merely chopped small, then tossed in a httle butter, and some beaten and seasoned eggs poured over. OMELET OF HERBS. Parsley, thyme, and sweet marjoram mixed gives the famous omelette aux fines herbes so popular at every wayside inn in the most remote comer of sunny France. An omelet " jardiniere " is two tablespoonfuls of mixed parsley, onion, chives,, shalots and a few leaves each of sorrel and chevril, minced fine and stirred into the beaten eggs before cooking. It will take a little more butter to fry it than a plain one. CHEESE OMELET. Beat up three eggs, and add to them a tablespoonful of milk and a table- spoonful of grated cheese; add a little more cheese before folding; turn it out on a hot dish; grate a httle cheese over it before serving. ASPARAGUS OMELET. Boil with a httle salt, and until about half cooked, eight or ten stalks of asparagus, and cut the eatable part into rather small pieces; beat the eggs, and mix the asparagus with them. Make the omelet as above directed. Omelet with pai-sley is made by adding a httle chopped parsley. TOMATO OMELET. No. 1. Peel a couple of tomatoes, which spbt into four pieces; remove the seeds, and cut them into small dice; then f 17 them with a, little butter until nearly done, adding salt and pepper. Beat the eggs and mix the tomatoes with them, and make the omelet as usual. Or, stew a few tomatoes in the usual wa^ and spread over before folding TOMATO OMELET. No. 2. Cut in shces and place in a stew-pan six peeled tomatoes; add a tablespoonful of cold water, a little pepper, and salt. When they begin to simmer, break in 2o6 EGGS. six eggs, stir well, stirring one way, until the eggs are cooked, but not too hard. Serve warm. RICE OMELET. Take a cupful of cold boiled rice, turn over it a cupful of warm milk, add a tablespoonful of butter melted, a level teaspoonful of salt, a dash of pepper; mix well, tnen add three well-beaten eggs. Put a tablespoonful of butter in a hot frying-pan, and when it begins to boil pour in the omelet and set the pan in a hot xDven. As soon as it is cooked through, fold it double, turn it out on a hot dish, and serve at once. Very good. HAM OMELET. Cut raw ham into dice, fry with butter, and when cooked enough, turn the beaten egg over it, and cook as a plain omelet. If boiled ham is used, mince it, and mix with the eggs after they are beaten. Bacon may be used instead of raw ham. CHICKEN OMELET. Mince rather fine one cupful of cooked chicken, warm in a teacupful of cream or rich milk, a tablespoonful of butter, salt and pepper; thicken with a large tablespoonful of flour. Make a plain omelet, then add this mixture, just before turning it over. This is much better than the dry minced chicken. Tongue is equaUy good. MUSHROOM OMELET Clean a cupful of large button mushrooms, canned ones may be used; cut them into bits. Put into a stew-pan an ounce of butter and let it melt; add the mushrooms, a teaspoonful of salt, half a teaspoonful of pepper, and half a cupful of cream or milk. Stir in a teaspoonful of flour, dissolved in a little milk or water to thicken, if needed. Boil ten minutes, and set aside until the omelet is ready. Make a plain omelet the usual way, and just before doubling it, turn the mushrooms over the centre and serve hot. OYSTER OMELET Parboil a dozen oysters in their own liquor, skim them out, and let them cool; add them to the beaten eggs, either whole or minced. Cook the same as a plain omelet. Thicken the liquid with butter rolled in flour; season with salt, aiyenne pepper and a teaspoonful of chopped parsley. Chop up the oysters and add to EGGS 207 the sauce. Put a few spoonfuls in the centre of the omelet before folding; when dished, pour the remainder of the sauce around it. FISH OMELET. Make a plain omelet, and when ready to fold, spread over it fish pi-epared as follows: Add to a cupful of any kind of cold fish, broken fine, cream enough to moisten it, seasoned with a tablespoonful of butter; then pepper and salt to taste. Warm together. ONION OMELET. Make a plain omelet, and when ready to turn spread over it a teaspoonful each of chopped onion and minced parsley; then fold, or, if prepared, mix the minces into the eggs before cooking. JELLY OMELET. Make a plain omelet, and just before folding together, spread with some kind of jelly. Turn out on a warm platter. Dust it with powdered sugar. BREAD OMELET No. I. Break four eggs into a basin and carefully remove the treadles; have ready a tablespoonful of grated and sifted bread; soak it in either milk, water, cream, white wine, gravy, lemon-juice, brandy or rum, according as the omelet is intended to be sweet or savory. Well beat the eggs together with a little nut- meg, pepper and salt; add the bread, and, beating constantly (or the omelet will be crumbly), get ready a frying-pan, buttered and made thoroughly hot; put in the omelet; do it on one side only; turn it upon a dish, and fold it double to prevent the steam from condensing. Stale sponge-cake, grated biscuit, or pound cake, may replace the bread for a sweet omelet, when pounded loaf sugar should be sifted over it, and the dish decorated with lumps of ciurant jelly. This makes a nice dessert. BREAD OMELET. No. 2. Let one teacup of milk come to a boil, pour it over one teacupful of bread- crumbs and let it stand a few minutes. Break six eggs into a bowl, stir (not beat) till well mixed; then add the milk and bread, season with pepper and salt, mix all well together and turn into a hot frying-pan, containing a large spocJnful of butter boiling hot. Fry the omelet slowly, and when brown on the bottom cut in squares and turn again, fry to a delicate brown and serve, h Cracker omelet may be made by substituting three or four rolled crackers in place of bread. 2o8 EGGS. BAKED OMELET. Beat the whites and yolks of four or six eggs separately; add to the yolks a small cup of milk, a tablespoonful of flour or cornstarch, a teaspoonful of baking powder, one-half teaspoonful of salt, and lastly, the stiff-beaten whites. Bake in a weU buttered pie-tin or plate, about half an hour in a steady oven. It should be served the moment it is taken from the oven, as it is Uable to fall OMELET SOUFFLE. Break six eggs into separate cups; beat four of the yolks, mix with them one teaspoonful of flour, three tablespoonfuls of powdered sugar, very little salt. Flavor with extract lemon or any other of the flavors that may be preferred. Whisk the whites of six eggs to a firm froth; mix them lightly with the yolks; pour the mixture into a greased pan or dish; bake in a quick oven. When well* risen and lightly browned on the top, it is done; roll out in warm dish, sift pul- verized sugar over, and send to table. RUM OMELET. Put a small quantity of lard into the pan; let it simmer a few minutes, and remove it; wipe the pan dry with a towel, and put in a little fresh lard in which the omelet may be fried. Care should be taken that the lard does not burn, which would spoil the color of the omelet. Break three eggs separately; put them into a bowl and whisk them thoroughly with a fork. The longer they are beaten, the lighter will the omelet be. Beat up a teaspoonful of milk with the eggs and continue to beat until the last moment before pouring into the pan, which should be over a hot fire. As soon as the omelet sets, remove the pan from the hottest part of the fire. Slip a knife under it to prevent sticking to the pan. . When the centre is almost firm, slant the pan, work the omelet in shap6 to fold easily and neatly, and when slightly browned, hold a platter against the edge of the pan and deftly turn it out on to the hot dish. Dust a liberal quan- tity of powdered sugar over it, and singe the sugar into neat stripes with a hot iron rod, heated in the coals; pour a glass of warm Jamaica rum around it, and when it is placed on the table set fire to the rum. With a tablespoon dash the burning rum over the omelet, put out the fire and serve. Salt mixed with the eggs prevents them from rising, and when it is so used the omelet will look flabby, yet without salt it will taste insipid. Add a little salt to it just before folding it and turning out on the dish. —''The Cook." HAM SANDWICHES. Make a dressing of half a cup of butter, one tablespoonful of mixed mustard, one of salad oil, a little red or white pepper, a pinch of salt and the" yolk of an egg; rub the butter to a cream, add the other ingredients and mix thoroughly; then stir in as much chopped ham as will make it consistent, and spread between thin slices of bread. Omit salad oil and substitute melted butter, if preferred. HAM SANDWICHES, PLAIN. Trim the crusts from thin slices of bread; butter them, and lay between every two some thin slices of cold, boiled ham. Spread the meat with a little mustard, if liked CHICKEN SANDWICHES. Mince up fine any cold boiled or roasted chicken; put it into a sauce- pan with gravy, water or cream enough to soften it; add a good piece of butter, a pinch of pepper; work it very smooth while it is heating until it looks almost like a paste. Then spread it on a plate to cooL Spread it between slices of buttered bread. SARDINE SANDWICHES. Take two boxes of sardines, and throw the contents into hot water, having first drained away all the o\L A few minutes will free the sardines from grease. Pour away the water and dry the fish in a cloth; then scrape away the skins, and pound the sardines in a mortar till reduced to paste; add pepper, salt, and Bome tiny pieces of lettuce, and spread on the sandwiches, which have been pre- viously cut as above. The lettuce adds very much to the flavor of the sardines. Or chop the sardines up fine and squeeze a few drops of lemon-juice into them and spread between buttered bread or cold biscuits. 2 1 SAND WICHES. WATERCRESS SANDWICHES. Wash well some watercress, and then dry them in a cloth, pressing out every atom of moisture, as far as possible; then mix with the cresses hard-boiled eggs chopped fine, and seasoned with salt and pepper. Have a stale loaf and some fresh butter, and with a sharp knife, cut as many thin slices as will be required for two dozen sandwiches; then cut the cress into small pieces, removing the stems; place it between each slice of bread and butter, with a slight sprinkling of lemon-juice; press down the slices hard, and cut them sharply on a board into small squares, leaving no crust. — Nantasket Beach. EGG SANDWICHES. Hard boil some very fresh eggs, and when cold, cut them into moderately thin slices, and lay them between some bread and butter cut as thin as possible; season them with pepper, salt and nutmeg. 'For picnic parties, or when one is travelling, these sandwiches are far preferable to hard-boiled eggs au naturel. MUSHROOM SANDWICHES. Mmce beef tongue and boiled mushrooms together, add French mustard, and spread between buttered bread. CHEESE SANDWICHES. These are extremely nice, and are very easily made. Take one hard-boiled egg, a quarter of a pound of common cheese grated, half a teaspoonful of salt, half a teaspoonful of pepper, half a teaspoonful of mustard, one tablespoonful of melted butter, and one tablespoonful of vinegar or cold water. Take the yolk of the egg and put it into a small bowl and crumble it down, put into it the butter and mix it smooth with a spoon, then add the salt, pepper, mustard, and the cheese, mixing each well. Then put in the tablespoonful of vinegar, which ^viM make it the proper thickness. If vinegar is not relished, then use cold water Instead. Spread this between two biscuits or pieces of oat-cake, and you could. not require a better -sandwich. Some people will prefer the sandwiches less highly seasoned. In that case, season to taste. Among all civilized people bread has become an article of food of the first necessity; and properly so, for it constitutes of itself a complete life sustainer, the gluten, starch and sugar which it contains representing ozotized and hydro- carbonated nutrients, and combining the sustaining powers of the animal and vegetable kingdoms in one product. As there is no one article of food that enters so largely into our daily fare as bread, so no degree of skill in preparing other articles can compensate for lack of knowledge in the art of making good, palatable and nutritious bread. A little earnest attention to the subject will enable any one to comprehend the theory, and then ordinary care in practice will make one familiar with the process. GENERAL DIRECTIONS. The first thing required for making wholesome bread is the utmost cleanli- ness; the next is the soundness and sweetness of all the ingredients used for it; and, in addition to these, there must be attention and care through the whole process. Salt is always used in bread-making, not only on account of its flavor, which destroys the insipid raw state of the flour, but because it makes the dough rise better. In mixing with milk, the milk should be boiled — not simply scalded, but heated to boiling over hot water — then set aside to cool before mixing. Simple heating will not prevent bread from turning sour in the rising, while boiling will act as a preventive. So the milk should be thoroughly scalded, and should be used when it is just blood warm. Too small a proportion of yeast, or insufficient time allowed for the dough to rise, will cause the breeid to be heavy. The yeast must be good and fresh if the bread is to be digestible and nice. Stale yeast produces, instead of vinous fermentation, an acetous fermentation, 2 1 2 BREAD, which flavors the bread and makes it disagreeable. A poor, thin yeast produces an imperfect fermentation, the result beiug a heavy unwholesome loaf. If either the sponge or the dough be permitted to overwork itself— that is to Bay, if the mixing and kneading be neglected when it has reached the proper point for either — sour bread will probably be the consequence in warm weather, and bad bread in any. The goodness will also be endangered by placing it so near a fii'e as to make any part of it hot, uistead of maintaining the gentle and equal degree of heat required for its due fermentation. Heavy bread will also most likely be the result of m.aking the dough very hard, and letting it become quite cold, particularly in winter. An almost certain way of spoiling dough is to leave it half-made, and to allow it to become cold before it is finished. The other most common causes of failure are using yeast which is no longer sweet, or which has been frozen, or has had hot liquid poured over it. As a general rule, the oven for baking bread should be rather quick, and the heat 60 regulated as to penetrate the dough without hardening the outside. The oven-door should not be opened after the bread is put in until the dough is set or has become firm, as the cool air admitted will have an unfavorable effect on it. The dough should rise and the bread begin to brown after about fifteen minutes, but only slightly. Bake from fifty to sixty minutes, and have it brown, not black or whitey brown, but brown all over when well baked. When the bread is baked, remove the loaves immediately from the pans, and place them where the air will circulate freely around them and thus carry off the gas which has been formed, but is no longer needed. Never leave the bread in the pan or on a pine table to absorb the odor of the Avood. If you like crusts that are crisp do not cover the loaves; but to give the soft, tender, wafer-like consistency which many prefer, wrap them, while still hot, in several thicknesses of bread-cloth. When cold put them in a stone jar, removing the cloth, as that absorbs the moisture and gives the bread an unpleasant taste and odor. Keep the jar well covered, and carefully cleansed from crumbs and stale pieces. Scald and dry it thoroughly every two or three days. A yard and a half square of coarse table linen makes the best bread-cloth. Keep in good supply; use them for no other purpose. Some people use scalding water in making wheat bread ; in that case the flour must be scalded and allowed to cool before the yeast is added, — then proceed as above. Bread made in this manner keeps moist in summer, much longer than when made in the usual mode. Home-made yeast is generally preferred to any other. Compressed yeast, as BREAD. 2 1 3 now sold in most grocery stores, makes fine light, sweet bread, and is a much quicker process, and can always be had fresh, being made fresh every day. WHEAT BREAD. Sift the flour into a large bread-pan or bowl; make a hole in the middle of it, and pom" in the yeast in the ratio of half a teacupful of yeast to two quarts of flour; stir the yeast hghtly, then pour in your " wetting," either milk or water, as you choose,— which use warm in winter, and cold in summer; if you use water as " wetting," dissolve in it a bit of butter of the size of an egg,— if you use milk, no butter is necessary; stir in the " wetting " very lightly, but do not mix all the flour into it; then cover the pan with a thick blanket or towel, and set it, in winter, in a warm place to rise, — this is called "putting the bread in sponge.^ ^ In summer the bread should not be wet over night. In the morning add a teaspoonful of salt and mix all the flour in the pan with the sponge, kneading it well; then let it stand two hours or more until it has risen quite light; then remove the dough to the molding-board and mold it for a long time, cutting it in pieces and molding them together again and again, until the dough is elastic imder the pressure of your hand, using as httle flour as possible; then make it into loaves, put the loaves into baking-tins. The loaves should come half-way up the pan, and they should be allowed to rise imtil the bulk is doubled. When the loaves are ready to be put into the oven, the oven should be ready to receive them. It should be hot enough to brown a teaspoonful of flour in five minutes. The heat should be greater at the bottom than at the top of the oven, and the fire so arranged- as to give sufficient strength of heat through the baking without being replenished. Let them stand ten or fifteen minutes, prick them three or four times with a fork, bake in a quick oven from forty-five to sixty minutes, K these directions are followed, you wiU obtain sweet, tender and wholesome bread. If by any mistake the dough becomes sour before you are ready to bake it, you can rectify it by adding a Httle dry supercarbonate of soda, molding the dough a long time to distribute the soda equally throughout the mass. All bread is better, if naturally sweet, without the soda; but soicr bread you should never eat, if you desire good health. Keep well covered in a tin box or large stone crock, which should be wiped out every day or two, and scalded and dried thoroughly in the sun once a week. COMPRESSED YEAST BREAD. Use foi' two loaves of bread three quarts of sifted flom-, nearly a quart of warm water, a level tablespoonful of salt, and an oimce of compressed yeast. 214 BREAD. Pissolve the yeast in a pint of lukewarm water; then stir into it enough-flour to make a thick batter. Cover the bowl containing the batter or sponge with a thick folded cloth, and set it in a warm place to rise; if the temperature of heat is properly attended to, the sponge will be foamy and light in half an hour. Now stir into this sponge the salt dissolved in a httle warm water, add the rest of the flour and sufficient warm water to make the dough stiff enough to knead; then knead it from five to ten minutes, divide it into loaves, knead again each loaf and put them into buttered baking-tins; cover them with a doubled thick cloth, and set again in a warm place to rise twice their height, then bake the same as any bread. This bread has the advantage of that made of home-made yeast as it is made inside of three hours, whereas the other requires from twelve to fomleen hours. HOME-MADE YEAST. Boil six large potatoes in three pints of water. Tie a handful of hops in a small muslin bag and boil with the potatoes; when thoroughly cooked drain the water on enough flour to make a thin batter; set this on the stove or range and scald it enough to cook the flour, (this makes the yeast keep longer); remove it from the fire, and when cool enough, add the potatoes mashed, also half a cup of sugar, half a tablespoonful of ginger, two of salt and a teacupful of yeast. Let it stand in a warm place until it has thoroughly risen, then put it in a large mouthed jug, and cork tightly; set away in a cool place. The jug should be ecalded before putting in the yeast. Two-thirds of a coffeecupful of this yeast will make four loaves. UNRIVALED YEAST. On one morning boil two ounces of the best hops in four quarts of water half an hour; strain it, and let the Uquor cool to the consistency of new milk; then put it in an earthen bowl, and add half a cupful of salt, and half a cupful of brown sugar; beat up one quart of flour with some of the hquor; then mix all well together, and let it stand tiU the third day after; then add six medium- sized potatoes, boiled and mashed through a colander; let it stand a day, then strain and bottle, and it is fit for use. It must be stirred frequently while it is making, and kept near a fire. One advantage of this yeast is its spontaneous fermentation, requiring the help of no old yeast; if care be taken to let it fer- ment well in the bowl, it may immediately be corked tightly. Be careful to keep it in a cool place. Before using it shake the bottle up well. It will keep in a cool place two months, and is best the latter part of the time. Use about the same quantity as of other yeast BREAD. 215 DRIED YEAST OR YEAST CAKES. Make a pan of yeast the same as " Home-made Yeast;" mix in with it corn- meal that has been sifted aiirl dried, kneading it well uutil it is thick enough to roll out, when it can be cut into cakes or crumble up. Spread out and dry thor- oughly in the shade; keep in a diy place. When it is convenient to get compressed yeast, it is much better and cheaper than to make your own, a saving of time and trouble. Almost all groceries keep it, delivered to them fresh made daily. SALT-RAISING BREAD. "While getting breakfjist in the morning, as soon as the tea-kettle has boiled, take a quart tin cup or an earthen quart milk pitcher, scald it, then fill one-third full of water about as warm as the finger could be held in; then to this add a! teaspoouful of salt, a pinch of brown sugar and coarse flour enough to make a batter of about the right consisteucy for griddle -cakes. Set the cup, with the spoon in it, in a closed vessel half-fiiled with water, moderately hot, but not scalding. Keep the ten^perature as nearly even as possible, and add a teaspoon- ful of flour once or twice during the process of fermentation. The yeast ought to reach to the top o£ the bowl in about five hoius. Sift your flour into a pan, make an opening in the centre, and pour in your yeast. Have ready a pitcher of warm milk, salted, or milk and water, (not too hot, or you will scald the yeast germs,) and stir rapidly into a^pulpy mass with a spoon. Cover this sponge closely, and keep warm for an hour, then knead into loaves, adding flour to make the proper consistency. Place in warm, well-greased pans, cover closely, and leave till it is light. Bake ui a steady oven, and when done let all the hot steam escape. Wrap closely in damp towels, and keep in closed earthen jars until it is wanted. This in our grandmothers' time used to be considered the prize bread, on account of its being sweet and wholesome, and required no prepared yeast to make it. Nowadays yeast-bread is made with very little trouble, as the yeast can be procured at almost any groceiy. BREAD FROM MILK YEAST. At noon the day before baking, take half a cup of corn-meal, and pour over it enough sweet milk boiling hot to make it the thickness '.of batter-cakes. In the winter place it where it will keep warm. The next morning before break- fast DOur into a pitcher a pint of boiling water; add one teaspoonful of soda and 2 1 BREAD. one of salt. When cool enough so that it will not scald the flour, add enough to make a stiff batter; then add the cup of meal set the day before. This will bo full of little bubbles. Then place the pitcher in a kettle of warm water, cover the top with a folded towel and put it where it will keep warm, and you will be sur- prised to find how soon the yeast will be at the top of the pitcher. Then pour the yeast into a bread-pan; add a pint and a half of warm water, or half water and half milk, and flour enough to knead into loaves. Knead but little harder than for biscuit, and bake as soon as it rises to the top of the tin. This recipe makes five large loaves. Do not allow it to get too light before baking, for it will make the bread dry and crumbling. A cup of this milk yeast is excel- lent to mise buckwheat cakes. GRAHAM BREAD. One teacupful of wheat flour, one-half teacupful of Porto Rico molasses, one half cupful of good yeast, one teaspoonful of salt, one pint of warm water; add sufficient Graham flour to make the dough as stiff as can be stirred with a strong spoon; this is to be mixed at night; in the morning, add one teaspoonful of soda, dissolved in a Uttle water; mix well, and pour into two medium-sized pans; they will be about half fuU; let it stand in a warm place until it rises to the top of the pans, then bake one hour in a pretty hot oven. This should be covered about twenty minutes when fibrst put into the oven with a thick brown paper, or an old tin cover; it prevents the upper, crust hardening befor.e the loaf is well- risen. If these directions are correctly fol- lowed the bread will not be heavy or sodden, as it has been tried for years and never failed. GRAHAM BREAD (Unfermented.) Stir together three heaping teaspoonfuls of baking powder, three cups of Graliam flour, and one cup of wliite flour; then add a large teaspoonful of salt and half a cup of sugar. Mix all thoroughly with milk or water into as stiff a batter as can be stirred with a spoon. If water is used, a lump of butter as large as a walnut may be melted and stirred into it. Bake immediately in well- greased pans BOSTON BROWN BREAD. One pint of rye flour, one quail of corn-meal, one teacupful of Graham flour, all fresh; half a teacupful of molasses or brown sugar, a teaspoonful of salt, and two-thirds of a teacupful of home-made yeast. Mix into as stiff a dough as can be stirred with a spoon using warm water for wetting. Let it rise several hours, BREAD. 217 or over night; in the morning, or when light, add a teaspoonful of soda dis' solved in a spoonful of warm water; beat it well and turn it into well-gieased, deep, bread -pans, and let it rise again. Bake in a moderate oven from three to four hours. — Palmer House, Chicago BOSTON BROWN BREAD. (Unfermented). One cupful of rye flour, two cupfuls of corn-meal, one cupful of white flour, half a teacupful of molasses or sugar, a teaspoonful of salt. Stir all together thoroughly, and wet up with sour milk; then add a level teaspoonfiil of soda dis- solved in a tablespoon ful of water. The same can be made of sweet milk, by substituting baking-powder for soda. The batter to be stirred as thick as can be with a spoon, and turned into well greased pans. VIRGINIA BROWN BREAD. One pint of corn-meal, pour over enough boiling water to thoroughly scald it; when cool, add one pint of light, white bread sponge, mix well together, add one cupful of molasses, and Graham flour^enough to raol(5; this will make two loaves; when light, bake in a moderate oven one and a half hours. RHODE ISLAND BROWN BREAD. Two and one-half cupfuls of corn-meal, one and one-half cupfuls of rye-meal, one egg, one cup of molasses, two teaspoonfuls of cream of tartar, one teaspoon- ful of soda, a little salt and one quart of milk. Bake in a covered dish, either earthen or iron, in a 'moderately hot oven three hours. STEAMED BROWN BREAD. One cup of white flour, two of Gmham flour, two of Indian meal, one tea- spoonful of soda, one cup of molasses, three and a half cups of milk, a little salt. Beat well and steam for four hours. This is for sour milk; when sweet milk is used, use baking powder in place of soda. This is improved by setting it into the oven fifteen minutes after it is slipped from the mold. To be eaten warm with butter. Most excelleut. RYE BREAD. To a quart of. warm water stir as much wheat flour as will make a smooth batter; stir into it half a giU of home-made yeast, and set it in a warm place to rise; this is called setting a sponge; let it be mixed in some vessel, which will contain twice the quantity; in the morning, put three pounds and a half of rye 2l8 BREAD. flour into a bowl or tray, make a hollow in the centre, pour in the sponge, add a dessertspoonful of salt, and half a small teaspoonful of soda, dissolved in a little water; make the whole into a smooth dough, with as much warm water as may be necessary; knead it well, cover it, and let it set in a warm place for three hours; then knead it again, and make it into two or three loaves; bake in a quick oven one hour, if made in two loaves, or less if the loaves are smaller. RYE AND CORN BREAD. One quart of rye meal or rye flour, two quarts of Indian meal, scalded (by placing in a pan and pouring over it just enough boiling water to merely wet it, but not enough to make it into a batter, stirring constantly with a spoon), one- half cup of molasses, two teaspoonfuls salt, one teacup yeast; make it as stiff as can be stirred with a spoon, mixing with warm water, and let rise all night. In the morning add a level teaspoonful of soda dissolved in a httle water; then put it in a large pan, smooth the top with the hand dipped in cold water; let it stand a short time, and bake five or six hours. If put in the oven late in the day, let it remain all night. Graham may be used instead of rye, and baked as above. This is similar to the *' Rye and Injun " of our grandmothers' days, but that was placed in a kettle, allowed to rise, then placed in a covered iron pan upon the hearth before the fire, with coals heaped upon the lid, to bake all night. FRENCH BREAD. Beat together one pint of milk, four tablespoonfuls of melted butter, or half butter and half lard, half a cupful of yeast, one teaspoonful of salt and two eggs. Stir into this two quarts of flour. When this dough is risen, make into two large rolls, and bake as any bread. Cut across the top diagonal gashes just be- fore putting into the oven. TWIST BREAD. Let the bread be made as directed for wheat bread, then take three pieces as large as a pint bowl each ; strew a little flour over the paste-board or table, roll each piece under your hands, to twelve inches length, making it smaller in cir- cumference at the ends than in the middle; having rolled the three in this way, take a baking-tin, lay one part on it, join one end of each of the other two to it, and braid them together the length of the rolls, and join the ends by pressing them together; dip a brush in milk, and pass it over the top of the loaf; after ten minutes or bo, set it in a quick oven, and bake for nearly an hour. BREAD. 219 . NEW ENGLAND CORN CAKE. One quart of milk, one pint of corn-meal, one teacupful of wheat flour, a tea- spoonful of salt, two tablespoonfuls of melted butter. Scald the milk, and grad- ually pour it on the meal; when cool, add the butter and salt, also a half cup of yeast. Do this at m'ght; in the morning beat thoroughly and add two well- beaten eggs, and a half teaspoonful of soda, dissolved in a spoonful of water. Poiu: the mixture into buttered deep earthen plates, let it stand fifteen minutes to rise again, then bake from twenty to thirty minutes. GERMAN BREAD. One pint of milk well -boiled, one teacupful of sugar, two tablespoonfuls of nice lard or butter, two-thirds of a teacupful of baker's yeast. Make a rising with the milk and yeast; when light, mix in the sugar and shortening, with flour enough to make as soft a dough as can be handled. Flour the paste-board well, roU out about one half inch thick; put this quantity into two large pans; make about a dozen indentures with the finger on the top; put a small piece of butter in each, and sift over the whole one tablespoonful of sugar mixed with one teaspoonful of cinnamon. Let this stand for a second rising; when per- fectly light, bake in a Quick oven fifteen or twenty noinutes. CORN BREAD. Two cups of sifted meal, half a cup of flour, two cups of sour milk , two well- beaten eggs, half a cup of molasses or sugar, a teaspoonful of salt, two table- spoonfuls of melted butter. Mix the meal and flour smoothly and gradually with the milk, then the butter, molasses, and salt, then the beaten eggs, and lastly dissolve a level teaspoonful of baking-soda in a little millc and beat thor- oughly aU together. Bake nearly an hour in weU-buttered tins, not very shallow. This recipe can be made with sweet milk by using baking-powder in place of soda. — St. Charles Hotel, New Orleans. VIRGINIA CORN BREAD. Three cups of white com- meal, one cup of flour, one tablespoonful of sugar, one teaspoonful of salt, two heaping teaspoonfuls of baking-powder, one table- spoonful of lard, three cups of milk and three eggs. Sift together the flour, com, meal, sugar, salt and baking-powder; rub in the lard cold, add the eggs weU- beaten and then the milk. Mix into a moderately stiff batter'; pour it into well-greased, shallow baking-pans, (pie-tins are suitable) Bake from thirty to forty minutes. 15 220 BREAD. BOSTON CORN BREAD. One cup of sweet milk, two of sour milk, two-thirds of a cup of molasses, one of wheat flour, four of corn-meal and one teaspoonful of soda; steam for three hours, and brown a few minutes in the oven. The same made of sweet milk and baking-powder is equally as good. INDIAN LOAF CAKE. Mix a teacupful of powdered white sugar with a quart of rich milk, and cut up in the milk two ounces of butter, adding a saltspoonful of salt. Put this mixture into a covered pan or skillet, and set it on the fire till it is scalding hot. Then take it off, and scald ^vith it as much yellow Indian meal (previously sifted) as will make it of the consistence of thick boiled mush. Beat the whole very hard for a quarter of an hoiir, and then set it away to cool. While it is cooUng, beat three eggs very hght, and stir them gradually into the mixture when it is about as warm as new milk. Add a teacupful of good strong yeast, and beat the whole another quarter of an hour, for much of the goodness of this cake depends on its being long and weU-beaten. Then have ready a tin mold or earthen pan with a pipe in the centre, (to diffuse the heat through the middle of the cake). The pan must be very well-buttered, as Indian meal is apt to stick. Put in the mixture, cover it, and set it in a warm place to rise. It should be light in about four hours. Then bake it two hours in a moderate oven. When done, turn it out with the broad surface downwards, and send it to table hot and whole. Cut it into shces and eat it with butter. This Mall be fomid an excellent cake. If wanted for breakfast, mix it, and set it to rise the night before. If properly made, standing aU night wiU not injure it. Like all Indian cakes, (of which this is one of the best), it should be eaten warm. — SI. Charles Hotel, New Orleans. JOHNNIE CAKE. Sift one quart of Indian meal into a pan; make a hole in the middle and pour in a pint of warm water, adding one teaspoonful of salt; with a spoon mix the meal and water gradually into a soft dough; stir it very briskly for a quarter of an hour or more, till it becomes hght and spongy; then spread the dough smooth and evenly on a straight, flat board (a piece of the head ,of a flour-barrel will serve for this purpose); place the board nearly upright before an open fire, and put an iron against the back to support it; bake it well; when don6, cut it in squares; send it hot to table, split and buttered. — Old Plantation Style. BREAD—BISCUITS, ROLLS, MUFFINS, ETC, 221 SPIDER CORN-CAKE. Beat two eggs and one-fourth cup sugar together. Then add one cup sweet milk, and one cup of sour milk in which you have dissolved one teaspoonful soda. Add a teaspoonful of salt. Then mix one and two-thirds cups of granu- lated corn-meal and one-third cup flour with this. Put a spider or skillet on the range, and when it is hot melt in two tablespoonfuls of butter. Turn the spider so that the butter can run up on the sides of the pan. Pour in the corn-cake mixture and add one more cup of sweet milk, but do not stir afterwards. Put this in the oven and bake from twenty to thirty-five minutes. When done, there should be a streak of custard through it. SOUTHERN CORN-MEAL PONE OR CORN DODGERS. Mix with cold water into a soft dough one quart of southern corn-meal, sifted, a teaspoonful of salt, -a tablespoonful of butter or lard melted. Mold into oval cakes with the hands and bake in a veiy hot oven, in well-gi-eased pans. To be eaten hot. The crust should be brown. RAISED POTATO-CAKE. Potato-cakes, to be served with roast lamb or with game, are made of equal quantities of mashed potatoes and of flour, say one quart of each, two table- spoonfuls Of butter, a little salt, and milk enough to make a batter as for griddle- cakes; to this allow half a teacupful of fresh yeast; let it rise till it is light and bubbles of air form; then dissolve half a teaspoonful of soda in a spoonful of warm water and add to the batter; bake in muffin tins. These are good also with fricasseed chicken; take them from the tins and drop in the gravy just before sending to the table. Biscuits, IR0U6, HDuffins, Etc. GENERAL SUGGESTIONS. In making batter cakes, the ingredients sliould be put together overnight to rise, and the eggs and butter added in the morning; the butter melted and eggs weU-beaten. If the batter appears sour in the least, dissolve a little soda and stir into it; this should be done early enough to rise some time before baking. Water can be used in place of millc in all raised dough, and the dough should be thoroughly hght before making into loaves or biscuits; then when molding 22 2 BREAD^BISCUITS, ROLLS, MUFFINS, ETC. them, use as little flour as possible; the kneading to be clone when first niade from the sponge, and should be done weU and for some length of time, as this makes the pores fine, the bread cut smooth and tender. Care should be taken not to get the dough too stiff. Where any recipe calls for baking-powder, and you do not have it, you can use cream-tartar and soda, in the pronortion of one level teasnoonful of soda to two of cream- tartar. When the recipe calls for sweet milk or cream, and you do not have it, you may use in place of it sour milk or cream, and, in that case, baking-powder or cream of tartar must not be used, but baking-soda, using a level teaspoonful to a, quart of sour milk; the milk is always best when just turned, so that it is solid, and not soiir enough to whey or to be wateiy. When making biscuits or bread with baking-powder or soda and cream tartar, the oven should be prepared first; the dough handled quickly and put into the oven immediately, as soon as it becomes the proper lightness, to ensure good success. If the oven is too slow, the article baked will be heavy and hard. As in beating cake, never stir ingredients into batter, but beat them in, by beating down from the bottom, and up, and over again. This laps the air into the batter, which produces little air-cells and causes the dough to puff and sweU as it comes in contact with the heat while cooking. TO RENEW STALE ROLLS. To freshen stale biscuits or rolls, put them into a steamer for ten minutes, then dry them off in a hot oven; or dip each roll for an instant in cold water and heat them crisp in the oven. WARM BREAD FOR BREAKFAST. Dough, after it has become once sufficiently raised and perfectly hght, cannot afterwards be injured by setting aside in any cold place where it caimot freeze; therefore, biscuits, roUs, etc., can be made late the day before wanted for break- fast. Prepare them ready for baking by molding them out late in the evening; lay them a little apart on buttered tins; cover the tins with a cloth, then fold around that a newspaper, so as to exclude the air, as that has a tendency to cause the crust to be hard and thick when baked. The best place in summer is to place them in the ice-box, then all you have to do in the morning (an hour before breakfast time, and while the oven is heating) is to bring them from the ice-box, take off the cloth and warm it, and place it over them again; then set the tins in a warm place near the fire. This will grive them time to rise and B READS ISCV ITS, ROLLS, MUFFINS, ETC. 223 bake when needed, K these directions are followed rightly, you will find it makes no difference with their lightness and goodness, and you can always be sure of warm raised biscuits for breakfast in one hour's time. Stale rolls may be made light and flakey by dipping for a moment in cold water, and placing immediately in a very hot oven to be made crisp and hot. SODA BISCUIT. One quart of sifted flour, one teaspoonf ul of soda, two teaspoonfuls of cream tartar, one teaspoonf ul of salt; mix thoroughly, and rub in two tablespoonfuls of butter, and wet with one pint of sweet milk. Bake in a quick oven. BAKING-POWDER BISCUIT. Two pints of flour, butter the size of an &%%, three heaping teaspoonfuls of baking-powder, and one teaspoonful of salt; make a soft dough of sweet milk or water, knead as httle as possible, cut out with the usual biscuit-cutter and bake in rather a quick oven. SOUR MILK BISCUIT. Rub into a quart of sifted flour a piece of butter the size of an o^^'g, one tea. spoonful of salt; stir into this a pint of sour milk, dissolve one teaspoonful of soda, and stir into the mUk just ^as you add it to the flour; knead it up quickly, roll it out nearly haK an inch thick, and cut out with a biscuit-cutter; bake im- mediately in a quick oven. Very nice biscuit may be made with sour cream without the butter by the same process. RAISED BISCUIT. Sift two quarts of flour in a mixing-pan, make a hole in the middle of the flour, pour into this one pint of warm water or new milk, one teaspoonful of salt, half a cup of melted lard or butter, stir in a httle flour, then add half a cup- ful of yeast, after which stir in as much flour as you can conveniently with your hand, let it rise over night; in the morning add nearly a teaspoonful of soda, and more flour as is needed to make a rather soft dough; then mold fif- teen to twenty minutes, the longer the" better; let it rise until hght again, roU this out about half an inch thick, and cut out with a biscuit-cutter, or make it into little balls with yom* hands; cover and set in a warm place to rise. When Ught, bake a hght brown in a moderate oven. Rub a httle warm butter or sweet lard on the sides of the biscuits when you place them on the tins, to prevent their sticking together when baked. 224 BREAD— BISCUITS, ROLLS, MUFFI.XS, ETC. LIGHT BISCUIT. No. i. Take a piece of bread dough that will make about as many biscuits a«> you "wish; lay it out rather flat iu a bowl; break into it two eggs; half a cup of sugar, half a cup of butter; mix this thoroughly with enough flour to keep it from sticking to the hands and board. Knead it well for about fifteen or twenty minutes, make into small biscuits, place in a greased pan, and let thera rise until about even with the top of the pan. Bake in a quick oven for about half an hour. These can be made in the form of rolls, which some prefer. LIGHT BISCUIT. No. 2. When you bake take a pint of sponge, one tablespoonful of melted butter, one tablespoonful of sugar, the white of one egg beaten to a foam. Let rise un til light, mold into biscuits, and when light bake. GRAHAM BISCUITS, WITH YEAST. Take one pint of water or milk, one large tablespoonful of butter, two table- spoonfuls of sugar, a half cup of yeast, and a pinch of salt; take enough wheat flour to use up the watei-, making it the consistency of batter-cakes; add the rest of the ingredients and as nmch Graham flom- as can be stirred in with a spoon; set it away till morning; in the morning, grease a pan, flour your hands, take a lump of dough the size of an egg, roll it hgh My between the palms of your hands, let them rise twenty minutes, and bake in a tolerably hot oven, EGG BISCUIT. Sift together a quart of dry flour and three heaping teaspoonf uls of baking- powder. Rub into this thoroughly a piece of butter the size of an egg; add two weU-beaten eggs, a tablespoonful of sugar, a teaspoonful of salt. Mi:s all to- gether quickly into a soft dough, ■with oiie cup of milk, or more if needed. Roll out nearly half of an inch thick. Cut into biscuits, and bake immediately in a quick oven from fifteen to twenty minutes. PARKER HOUSE ROLLS. One pint of milk, boiled and cooled; a piece of butter the size of an egg; one- half cupful of fresh yeast; one tablespoonful of sugar, one pinch of salt, and two quarts of sifted flour. Melt the butter in the warm milk, then add the sugar, salt and flour, and let it rise over night. Mix rather soft. In the morning, add to this haK of a tea- BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 225 spoonful of soda dissolved in a spoonful of water. Mix in enough flour to make the same stiffness as any biscuit dough; roll out not more than a quarter of an inch thick. Cut with a large rouaad cutter; spread soft butter over the tops and fold one-half over the other by doubling it. Place them apart a Httle so that there will be room to rise. Cover, and place them near the fire for fifteen or twenty minutes before baking. Bake in rather a quick oven. PARKER HOUSE ROLLS. (Unfermented.) These roUs are made with baking-powder, and are much sooner made, although the preceding recipe is the old original one from the "Parker House." Stir into a quart of sifted flour three large teaspoonfuls of baking-powder, a table- spoonful of cold butter, a teaspoonful of salt and one of sugar, and a well-beaten egg; rub aU weU into the flour, pour in a pint of cold milk, mix up quickly into a smooth dough, roll it out less than half an inch thick, cut with a large biscuit- cutter, spread soft butter over the top of each, fold one half over the other by doubling it, lay them a Mttle apart on greased tins. Set them immediately in a pretty hot oven. Rub over the tops with sweet milk before putting in the oven, to give them a glaze. FRENCH ROLLS. Three cups of sweet milk, one cup of butter and lard, mixed in equal propor- tions, one-half cup of good yeast, or half a cake of compressed yeast, and a tea- spoonful of salt. Add flour enough to make a stiff dough. Let it rise over night; in the morning, add two well-beaten eggs; knead thoroughly, and let it rise again. With the hands, make it into balls as large as an Qg%\ then roll be- tween the hands to make long rolls, (about three inches.) Place close together in even rows on well-buttered pans. Cover and let them rise again, then bake in a quick oven to a delicate brown. BEATEN BISCUIT. Two quarts of sifted flour, a teaspoonful of salt, a tablespoonful of sweet lard, one egg; make up with half a pint of milk, or, if milk is not to be had, plain water will answer; beat weU until the dough blisters and cracks; pull off a two- inch square of the dough; roU it into a ball with the hand; flatten, stick with a fork, and bake in a quick oven. It is not beating hard that makes the biscuit nice, but the regularity of the motion. Beating hard, the old cooks say, kills the dough. An old-fashioned. Southern recipe. 225 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. POTATO BISCUIT. BoiT six good- sized potatoes with their jackets on; take them out "with a skimmer, drain and squeeze with a towel to ensiire being dry; then remove the skin, mash them perfectly free from lumps, add a tablespoonful of butter, one egg, and a pint of sweet milk. When cool, beat in half a cup of yeast. Put in just enough flour to make a stiff dough. When this rises, make into small cakes. Let them rise the same as biscuit and bake a delicate brown. This dough is very fine, dropped into meat soups for pot-pie. VINEGAR BISCUITS. Take two quarts of flour, one large tablespoonful of lard or butter, one table- spoonful and a half of vinegar and one teaspoonful of soda; put the soda in the vinegar and stir it well; stir in the flour; beat two eggs very light and add to it; make a dough with warm water stiff enough to roll out, and cut with a biscuit-cutter one inch thick, and bake in a quick oven. GRAFTON MILK BISCUITS. Boil and mash two white potatoes; add two teaspoonfuls of brown sugar; pour boiling water over these, enough to soften them. When tepid, add one small teacupful of yeast; when light, warm three ounces of butter in one pint of milk, a httle salt, a third of a teaspoonful of soda, and flour enough to make stiff sponge; when risen, work it on the board; put it back in the tray to rise again; when risen, roU into cakes, and let them stand half an hour. Bake in a quick oven. These biscuits are fine. SALLY LUNN. Warm one- half cupful of butter in a pint of milk; add a teaspoonful of salt, a tablespoonful of sugar, and seven cupfuls of sifted flour; beat thoroughly, and when the mixtiu-e is blood warm, add four beaten eggs, and last of aU, half a cup of good hvely yeast. Beat hard until the batter breaks in bhsters. Set it to rise over night. In the morning, dissolve half a teaspoonful of soda, stir it into the batter and turn 't into a well-buttered, shallow dish to rise again about fif- teen or twenty minutes. Bake about fifteen to twenty minutes. The cake should be torn apart, not cut; cutting with a knife makes warm bread heavy. Bake a hght brown. This cake is frequently seen on Southern tables. SALLY LUNN. (Unfermented.) Rub a piece of butter as large as an egg into a quart of floiu"; add a tumbler of milk, two eggs, three tablespoonfuls of sugar, three teaspoonfuls of baking BJiE AD— BISCUITS, ROLLS, MUFFINS, ETC. 227 powdei, and a teaspoooful of salt. Scatter the baking-powder, salt and sugar into the flour; add the eggs, the butter, melted, the milk. Stir all together, and bake in well-greased round pans. Eat warm with butter. LONDON HOT-CROSS BUNS Three cups of milk, one cup of yeast, or one cake of compressed yeajt dis- solved in a cup of tepid water, and flour enough to make a thick batter; set this as a sponge over night. In the morning, add half a cup of melted butter, one cup of sugar, half a nutmeg grated, one saltspoonful of salt, half a teaspoonf ul of soda, and flour enough to roll out Uke biscuit. Knead well and set to rise for five hours Roll the dough half an inch thick; cut in round cakes, and lay in rows in a buttered bakmg-pan, and let the cakes stand half an hour; or until light; then put them in the oven, having first made a deep cross on each with a knife. Bake a hght brown, and brush over with white of egg beaten stiff with powdered sugar. RUSKS, WITH YEAST. In one large coffee-cup of warm milk, dissolve half a cake of compressed yeast, or three tablespoonfuls of home-made yeast; to this add three well-beaten eggs, a small cup of sugar, and a teaspoonf ul of salt; beat these together. Use flour enough to make a smooth, light dough, let it stand until very hght, then knead it in the form of biscuits; place them on buttered tins, and let them rise until they are almost up to the edge of the tins; pierce the top of each one, and bake in a quick oven. Glaze the tops of each with sugar and mUlc, or the. white of an egg, before baking. Some add dried currants, weil-washed and dried in the oven.. RUSKS. Two cups of raised dough, one of sugar, half a cup of butter, two well-beaten eggs, flour enough to make a stiff dough; set to rise, and when light, mold into high biscuit, and let rise again; rub damp sugar and cinnamon over the top and place in the oven. Bake about twenty minutes. RUSKS. (Unfermented.) Three cups of flour sifted, three teaspoonf uls of baking-powder, one teaspoon- ful of salt, three tablespoonfuls of sugar, two tablespoonfuls of butter, three eggs, half a nutmeg grated and a teaspoonful of ground cinnamon, two email cups of milk; sift together salt, flour, sugar and baking-powder; rub in the bui- tOT cold; add the milk, beaten eggs and spices; mix into a soft dough, break off 228 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. pieces about as large as an egg, roll them under the hands into round balls, rub the tops with sugar and water mixed, and then sprmkle dry sugar over theni. Bake immediately. SCOTCH SCONES Thoroughly mix, while dry. one quart of sifted flour, loosely measm-ed, with two lieaping teaspoonfuls of baldng-powder; then loib into it a tablespoonful of cold butter, and a teaspoonful of salt. Be sure that the butter is well worked m. Add sweet milk enough to make a very soft paste. Roll out the paste about a quarter of an inch thick, using plenty of flour on the paste-board, and I'olling- pin. Cut it into triangular pieces, each side about four inches long. Flour the sides and bottom of a biscuit-tin, and place the pieces on it. Bake immediately in a quick oven from twenty to thirty minutes. When half done, brush over with sweet milk. Some cooks prefer to bake them on a floured griddle, and cut them a round shape the size of a saucer, then scarred across to form four quarters. CRACKNELS. Two cups of rich milk, four tablespoonf uls of butter and a gill of yeast, a teaspoonful of salt; mbc warm, add flour enough to make a light dough. When light, roll thin, and cut in long pieces thi-ee inches wide, prick well writh a fork, and bake'in a slow oven. They are to be mixed rather hard, and rolled very thin, hke soda crackers. RAISED MUFFINS. No. i. Make a batter of one pint of sweet milk, one teaspoonful of sugar, one of salt, a tablespoonful of butter or sweet lard, arid a half cup of yeast; add flour enough to make it moderately thick; keep it in a warm, not hot, place, untQ it is quite light, then stir in one or two well-beaten eggs, and half a teaspoonful of soda, dissolved in a httle warm water. Let the batter stand twenty-five or thirty minutes longer to rise a little, turn into well-greased mufifin-rings or gem-pans, and bake in a quick overu To be sei-ved hot, and torn open, instead of cut with a knife. RAISED MUFFINS. No. 2. Three pints of flour, three eggs, a piece of butter the size of an egg, two heaping teaspoonfuls of white sugar, one-half cake of compressed yeast, and a quart of milk; warm the milk with the butter in it; cool a little, stir in the sugar and add a little salt; stir this gradually into the flour, then add the eggs well- beaten; dissolve the yeast in half a cup of luke-warm water and add to the BREAD— BISCUITS, ROLLS. MUFFINS. ETC. 229 other ingredients; if the muffins are wanted for luncheon, mix them about eight o'clock in the morning; if for breakfast, set them at ten o'clock at night' when ready for baking, stir in half a teaspoouful of soda, dissolved in a tea spoonful of hot water; butter the muffin-ring or gem-irons, and bake in a quic " oven. EGG MUFFINS. (Fine.) One quart of flour, sifted twice; three eggs, the whites and yolks beaten sep- arately, three teacups of sweet millc, a teaspoouful of salt, a tablespoonful of sugar, a large tablespoonful of laz'd or butter, and two heaping teaspoonfuls of baking-powder. Sift together flom-, sugai', salt and baking-powder; rub in the lard cold, add the beaten eggs and milk; mix quickly into a smooth batter, a little firmer than for griddle- cakes. Grease well some muffin-pans, and fill them two-thirds full. Bake in a hot oven fifteen or twenty minutes. These, made of cream, omitting the butter, are excellent. PLAIN MUFFINS. One Qgg, well-beaten, a tablespoonful of butter and a tablespoonful of sugar, with a teaspoouful of salt, all beaten until very hght. One cup of milk, three of sifted flour, and three teaspoonfuls of baking-powder. One-half Graham and one-haK rye meal may be used instead of wheat flour, or two cups of corn-meal and one of flour. Drop on well-greasea patty-pans and bake twenty minutes in a rather quick oven, or bake on a griddle in muffin-rings. MUFFINS WITHOUT EGGS. One quart of buttermilk, a teaspoouful of soda dissolved in the milk, a' little salt, and flour enough to make a stiff batter. Drop in hot gem-pans and bake in a quick oven. Two ortlu-ee tablespoonfuls of sour cream will make them a little richer. TENNESSEE MUFFINS. One pint of corn-meal, one pint of flour, one tablespoonful of sugar, one tea- spoonful of salt, three of baking-powder, one tablespoonful of lard or butter, two eggs, and a pint of milk. Sift together corn-meal, flour, sugar, salt, and pow- der; rub in lard or butter cold, and eggs beaten and milk; mix into batter of consistence of cup-cake; muffin-rings to be cold and well-greased, then fill two- thirds full. Bake in hot oven fifteen minutes. 230 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. CORN-MEAL MUFFINS- (Without Eggs.) One cup of flour, one cup of corn -meal, two tablespoonfuls of sugar, water to make a thick batter, or sour niiUc is better; mix at night; in the morning, add two tablespoonfuls melted butter, and one teaspoonful of soda; bake in cake rounds HOMINY MUFFINS. Two cups of boiled hominy; beat it smooth, stir in three cups of sour milk, half a cup of melted butter, two teaspoonfuls of salt, two tablespoonfuls of sugar; add three eggs well-beaten; one teaspoonful of Roda, dissolved in hot water; two cups of flour. Bake quickly. Rice muffins may be made in the same manner. GRAHAM GEMS. No. 1. Two cupfuls of Graham flour, one cupful of wheat flour, two teasp6onful& of baking-powder, a tablespoonful of sugar, one of salt, and one well-beaten egg. Mix with sweet milk to make a thin batter; beat it well. Bake in gem-irons; have the irons weUgreased; fill two-thiids full, and bake in a hot oven. Will bake in from fifteen to twenty minutes. GRAHAM GEMS. No. 2. Three cups of sour milk, one ^easpoonful of soda, one of salt, one tablespoon- ful of brown sugar, one of melted lard or butter, one or two beaten eggs; to the egg add the milk, then the sugar and salt, then the Graham flour (with the soda mixed in), together with the lard or butter; make a stiff batter, so that it will drop, not pour, from the spoon. Have the gem-pans very hot, fill and bake fif teen minutes in a hot oven. The same can be made of sweet milk, using three teaspoonfuls of baking powder instead of soda, and if you use sweet milk, put in no shortening. Ex cellent. Muffins of all kinds should only be cut just around the edge, then pulled open vsrith the fingers. PLAIN GRAHAM GEMS. Two cupfuls of the best Graham meal, two of water, fresh and cold, or milk and water, and a httle salt. Stir briskly for a minute or two. Have the gem- pan, hot and well-greased, on the top of the stove while pouring in the batter. Then place in a very hot oven and bake forty minutes. It is best to check the BREAD^BISCUITS, ROLLS, MUFFINS, ETC. 231 heat a little when they are nearly done. As the hest-prepared gems may be spoiled if the heat is not sufficient, care and judgment must be used in order to secure this most healthful as well as delicious bread. WAFFLES. Take a quart of flour and wet it with a little sweet milk that has been boiled and cooled, then stir in enough of the milk to form a thick batter. Add a tablespoonful of melted butter, a teaspoonful of salt, and yeast to raise it. When hght, add two well-beaten eggs, heat your waffle-iron, grease it weU, and fill it with the batter. Two or three minutes will suffice to bake on one side; then turn the iron over; and when brown on both sides, the cake is done. Serve immediately. CONTINENTAL HOTEL WAFFLES. Put into one quart of sifted flour three teaspoonf uls of baking-powder, one teaspoonful of salt, one of sugar, all thoroughly stirred and sifted together; add a tablespoonful of melted butter, six well-beaten eggs, and a pint of sweet milk; cook in waffle-irons, heated and well-greased. Serve hot. NEWPORT WAFFLES. Make one pint of Indian meal into mush in the usual way. While hot, put in a small lump of butter, and a dessertspoonful of salt. Set the mush aside to cool. MeanwhUe. beat separately till very hght the whites and yolks of four eggs. Add the eggs to the mush, and cream in gradually one quart of wheaten flour. Add half a pint of buttermilk or sour cream, in which has been dissolved half a teaspoonful of carbonate of soda. Lastly, bring to the consistency of thin batter, by the addition of sweet milk. Waffle-irons should be put on to heat au hour in advance, that they may be in the proper condition for baking as soon as the batter is ready. Have a brisk fire, butter the hons thoroughly, but with nicety, and bake quickly. Fill the irons only half full of batter, that the waffles may have room to rise. CREAM WAFFLES. One pint of sour cream, two eggs, one pint of flour, one tablespoonful of corn- meal, one teaspoonful of soda, half a teaspoonful of salt. Beat the eggs sepa- rately, mix the cream with the beaten yolks, stir in the flour, corn-meal and salt; add the soda dissolved in a httle sweet milk, and, last, the whites beaten to a stiff froth. 232 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. RICE WAFFLES. No. i. One quart of flour, half a teaspoonful of salt, one teaspoonful of sugar, two teaspoonfuls of baking-powder, one large tablespoonful of butter, two eggs, one and a half pints of milk, one cupful of hot boiled rice. Sift the flour, salt, sugar, and baking-powder well together; rub the butter into the flour; beat the eggs well, separately, and add the stiff whites last of all. RICE WAFFLES. No. 2. Rub through a sieve one pint of boiled rice, add it to a tablespoonful of dry flour, two-thirds of a teaspoonful of salt, two teaspoonfuls of baking-powder. Beat separately the yolks and whites of three eggs; add to the yolks a cup and a half of milk, work it into the flour, then add an ounce of melted but- ter; beat the white of eggs thoroughly; mix the whole together. Heat the waflle-iron and grease it evenly; pour the batter into the half of the iron over the range until nearly two-thirds full, cover, allow to cook a moment, then tui-n and brown shghtly on the other side. GERMAN RICE WAFFLES. Boil a half-pound of rice in milk until it becomes thoroughly soft. Then remove it from the fire, stirring it constantly, and adding, a little at a time, one quart of sifted flour, five beaten eggs, two spoonfuls of yeast, a half-pound of melted butter, a httle salt, and a teacupful of warm milk. Set the batter in a warm place, and when risen, bake in the ordinary way. BERRY TEA-CAKES. Nice little tea-cakes to be baked in muffin-rings are made of one cup of sugar, two eggs, one and a half cups of milk, one heaping teaspoonful of baking-powder, a piece of butter the size of an egg and flour sufficient to make a stiff batter. In this batter stir a pint bowl of fruit — any fresh are nice — or canned berries with the juice poured off. Serve while warm and they are a dainty addition to the tea-table. Eaten with butter. RYE DROP-CAKES. One pint of warm milk, with half a teaspoonful of soda dissolved in it, a little salt, four eggs, well-beaten, and rye flour enough to make a thin batter; bake in small cups, buttered, and in a hot oven, or in small cakes upon a hot griddle. BREAD— BISCUITS, ROLLS, MUFFINS. ETC 233 WHEAT DROP-CAKES. One pint of cream, six eggs well-beaten, a little salt, and wheat flour enough to make a thin batter; bake in httle cups buttered, and in a hot oven fifteen minutes. POP-OVERS. Two cups of flour, two cups of sweet milk, two eggs, one teaspoonful of butter, one teaspoonful of salt, bake in cups in a quick oven fifteen minutes. Serve hot with a sweet sauce. FLANNEL CAKES. (With Yeast.) Heat a pint of sweet milk, and into it put two heaping tablespoonfuls of butter, let it melt, then add a pint of cold milk and the well-beaten yolks of four eggs — placing the whites in a cool place; also, a teaspoonful of salt, four table- spoonfuls of home-made yeast, and sufficient flour to make a stiff batter;" set it in a warm place to rise; let it stand three hours or over night; before baking add the beaten whites; bake hke any other griddle-cakes. Be sure to make the batter stiff enough, for floiir must not be added after it has risen, unless it is allowed to rise again. These, half corn-meal and half wheat, are very nice. FEATHER GRIDDLE-CAKES. (With Yeast.) Make a batter, at night, of a pint of water or milk, a teaspoonlul of salt, and half a teacupful of yeast; in the morning, add to it one teacupful of thick, sour milk, two eggs well-beaten, a level tablespoonful of melted butter, a level tea- spoonful of soda, and flom- enough to make the consistency of pan-cake batter; let stand twenty minutes, then bake. This is a convenient way, when making sponge for bread over night, using some of the sponge. WHEAT GRIDDLE-CAKES. Three cups of flour, one teaspoonful of salt, three teaspoonfuls of baking- powder sifted together; beat three eggs and add to thi'ee cupf uls of sweet milk, also a tablespoonful of melted butter; mix all into a smooth batter, as thick as will run in a stream from the hps of a pitcher. Bake on a well-greased, hot griddle, a nice, Ught brown. Very good, SOUR MILK GRIDDLE-CAKES. Make a batter of a quart of sour milk and as much sifted flour as is needed to thicken so that it will run from the dish; add two well-beaten eggs, a teaspoon- 234 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. ful of salt, a tablespoonful of melted butter, and a level teaspoonful of soda dis- solved in a little milk or cold water, added last; then bake on a hot griddle, well greased, brown on both sides. CORN-MEAL GRIDDLE-CAKES. (With Yeast.) Stir into one quart of boiling milk three cups of corn-meal; after it cools, add one cup of white flour, a teaspoonful of salt, and three tablespoonfuls of home- made yeast. Mix this over night. In the morniug, add one tablespoonful of melted butter or lard, two beaten eggs, and a teaspoonful of soda, dissolved in a httle water. This batter should stand a few minutes, after adding the butter and soda, that it should have time to rise a httle; in the meantime, the griddle could be heating. Take a small stick like a good-sized skewer, wind a bit of cloth around the end of it, fasten it by winding a piece of thread around that and tying it fiiTn. Melt together a tablespoonful of butter and lard. Grease the griddle with this. Between each batch of cakes, wipe the griddle off with a clean paper or cloth, and grease afresh. Put the cakes on by spoonfuls, or pour them carefully from a pitcher, tiying to get them as near the same size as possible. As soon as they begin to bubble all over turn them, and cook on the other side till they stop puffing. The second lot always cooks better than the first, as the griddle becomes evenly heated. CORN-MEAL GRIDDLE-CAKES. Scald two cups of sifted meal, mix with a cup of wheat flour, and a teaspooQ- ful of salt. Add three well-beaten eggs; thin the whole with sour milk enough to make it the right consistency. Beat the whole till very hght, and add a tea- spoonful of baking-soda dissolved in a httle water. If you use sweet milk, use two large teaspoonfuls of baking-powder instead of soda. GRIDDLE-CAKES. (Very Good.) One quart of Graham fiom-, half a pint Of Indian meal, one gill of yeast, a teaspoonful of salt; mix the flour and meal, pour on enough warm water to make batter rather thicker than that for buckwheat cakes; add the yeast, and when light bake on, griddle not too hot. GRAHAM GRIDDLE-CAKES. Mix together dry two cups of Graham flour, one cup wheat fliour, two heap* ing teaspoonfuls of baking-powder, and one teaspoonful of salt. Then add three eggs well-beaten, one tablespoonful of lard or butter melted, and three cups of sweet milk. Cook immediately on a hot fiddle. BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 235 BREAD GRIDDLE-CAKES. One quart of milk, boiling hot; two cups fine bread-crumbs, three eggs, one tablespoonf ul melted butter, one-half teaspoonf ul salt, one-half teaspoonful soda, dissolved in warm water; break the bread into the boiling milk, and let stand for ten minutes in a covered bowl, then beat to a smooth paste; add the yolks of the eggs well- whipped, the butter, salt, soda, and .finally the whites of the eggs previously whipped stiff, and add half of a cupful of flour. These can also be made of sour milk, soaking the bread in it over night, and using a h'ttle more soda. RICE GRIDDLE-CAKES. Two cupfuls of cold boiled rice, one pint of flom', one teaspoonful sugar, one- half teaspoonful salt, one and one-half teaspoonfuls baking-powder, one egg, a little more than half a pint of milk. Sift together flour, sugar, salt and powder; add rice free from lumps, diluted with beaten egg and mUk; mix into smooth batter. Have griddle well-heated, make cakes large, bake nicely brown, and fterve with maple syrup. POTATO GRIDDLE-CAKES. Twelve large potatoes, three heaping tablespoonfuls of flour, one teaspoonful of baking-powder, one-haK teaspoonful of salt, one or two eggs, two teacupfuls of boiling milk. The potatoes are peeled, washed and grated into a little cold water, (which keeps them white), then strain off water and pour on boiling milk, stir in eggs, salt and flour, mixed with the baking-powder; if agreeable, flavor with a httle fine chopped onion; bake Mke any other pan-cakes, allowing a little more lard or butter. Serve vdth stewed or preserved fruit, especially with huckleberries. GREEN CORN GRIDDLE-CAKES. One pint of milk, two cups grated green com, a little salt, two eggs, a tea- spoonfxil of baking-powder, flour sufficient to make a batter to fry on the griddle. Butter them hot and serve. HUCKLEBERRY GRIDDLE-CAKES. Made the same as above, leaving out one cup of milk, adding one tablespoon- ful of iUgar, and a pint of hucklebeiTies, rolled in flour. Blackberries or rasp- berries can be used in the same manner. FRENCH GRIDDLE-CAKES. Beat together, until smooth, six eggs and a pint sifted flour; melt one ounce of butter, and add to the batter, wdth one ounce of sugar and a cup of milk: 16 236 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. beat until smooth; put a tablespoonful at a time into a frying-pan, slightly greased, spreading the batter evenly over the surface by tipping the pan about; fi-y to a light brown; spread with jelly, roll up, dust Avith powdered sugar and serve hot. RAISED BUCKWHEAT CAKES. Take a small crock or large earthen pitcher, put into it a quart of warm water or half water and milk, one heaping teaspoonful of salt; then stir in as much buckwheat flour as will thicken it to rather a stiff batter; lastly add half a cup of yeast; make it smooth, cover it up warm to rise over night; in the morning, add a small, level teaspoonful of soda, dissolved iu-a httle warm water; this win remove any sour taste, if any, and increase the hghtness. Not a few object to eating buckwheat, as its tendency is to thicken the blood, and also to produce constipation; this can be remedied by making the batter one-third corn-meal and two-thirds buckwheat, which makes the cakes eqrally as good. Many prefer them in this way. BUCKWHEAT CAKES WITHOUT YEAST. Two cups of buckwheat flour, one of wheat flour, a little salt, three tea- spoonfuls-baking-powder; mix thoroughly, and add about equal parts of milk and water until the batter is of the right consistency, then stir until free from lumps. If they do not brown well, add a little molasses. BUCKWHEAT CAKES. Half a pint of buckwheat flour, a quarter of a pint of corn-meal, a quarter of a pint of wheat flour, a httle salt, two eggs beaten veiy hght, one quart of new milk (made a Uttle warm, and mixed -with the eggs before the flour is put in), one tablespoonful of butter or sweet lard, t^vo large tablespoonfuls of yeast. Set it to rise at night for the morning. If in the least som-, stir in before baking just enough soda to correct the acidity. A very nice, but more expensive recipe. SWEDISH GRIDDLE-CAKES. One pint of white flour, sifted; six eggs, whites and yolks beaten separately to the utmost; one saltspoonful of salt; one saltspoonful of soda dissolved in vinegar; milk to make a thin batter. Beat the yolks light, add the salt, soda, twoxupfuls of mUk, then the flour, and beaten whites alternatelv; thin with more milk if necessary BREAD— BISCUITS, ROLLS, MUFFINS, ETC, 237 CORN-MEAL FRITTERS, One pint of sour milk, one teaspoonf ul of salt, three eggs, one tablespoonful of molasses or sugar, one handful of flour, and corn-meal enough to make a stiff batter; lastly, stir in a small teaspoonful of soda, dissolved in a little warm 1 water. This recipe is very nice made of rye flour. CREAM FRITTERS. One cup of cream; five eggs — the whites only; two full cups prepared flour; one saltspoonful of nutmeg; a pinch of salt. Stir the whites into the cream in tmn with the flour, put in nutmeg and salt, beat all up hard for two minutes. The batter should be rather thick. Fry in plenty of hot, sweet lard, a spoonful of batter for each fritter. Drain, and serve upon a hot, clean napkin. Eat with jeUy sauce. Pull, not cut, them open. Very nice. CURRANT FRITTERS. Two cupfuls dry, fine, bread-crumbs, two tablespoonfuls of prepared flour, two cups of milk, one-half pound currants, washed and well-dried, five eggs whipped very light, one-half cup powdered sugar, one tablespoonful butter, onO' half teaspoonful mixed cinnamon and nutmeg. Boil the milk and pour over the bread. Mix and put in the butter. Let it get cold. Beat in next the yolks- and sugar, the seasoning, flour, and stiff whites; finally, the currants dredged whitely with flour. The batter should be thick. Drop in great spoonfuls into the hot lard and fry. Drain t>"^m and send hot to table. Eat with a mixture of wine and powdered sugar. WHEAT FRITTERS. Three eggs, one and a half cups of milk, three teaspoonfuls baking-powder, salt, and flour enough to make quite stiff, thicker than batter-cakes. Drop into hot lard and fry like doughnuts. A good Sauce for the Above.— One cup of sugar, two tablespoonfuls of butter, one teaspoonful of flour beaten together; half a cup boiling water; flavor with extract lemon and boU until clear. Or serve with maple syrup. APPLE FRITTERS. Make a batter in the proportion of one cup sweet milk to two cups flom-, a heaping teaspoonful of baking-powder, two eggs beaten separately, one table- spoonful of sugar and a saltspoon of salt; heat the milk a httle more than milk- 238 BREAD— BISCUITS, ROLLS, MUFFINS, ETC. warm; axid it slowly to the beaten yolks and sugar; then add flour and whites of the eggs,; stir all together and throw in thin shces of good sour apples, dii>- ping the batter up over them; drop into boihng hot lard in large spoonfuls with pieces of apple in each, and fry to a light brown. Serve with maple syrup, or a nice syrup made with clarified sugar. Bananas, peaches, sliced oranges and other fruits can be used in the same batter. PINE-APPLE FRITTERS. Make a batter as for apple fritters; then pare one large pine- apple, cut it in shces a quarter of an inch thick, cut the slices in halves, dip them into the batter and fry them, and serve them as above. PEACH FRITTERS. Peel the peaches, split each in two and take out the stones; dust a httle powdered sugar over them; dip each piece in the batter, and fry in hot fat. A sauce to be served with them may be made as follows: Put an ounce of butter in a sauce-pan, and whisk it to a cream; add four ounces of sugar gradually. Beat the yolks of two eggs; add to them a dash of nutmeg and a gill each of cold water and iiam; stir this into the luke-warm batter, and allow it to heat gradually. Stir constantly until of a smooth, creamy consistency, and serve. The batter is made as follows: Beat the yolks of three eggs; add to them a gill of milk, or half of a cupful, a saltspoonful of salt, four ounces of flour; mix. If old flour is used, a little more milk may be found necessary. GOLDEN-BALL FRITTERS. Put into a stew-pan a pint of water, a piece of butter as large as an egg, and a tablespoonful of sugar. When it boils, stir into it one pint of sifted flour, stirring briskly and thoroughly. Remove from the fire, and when -nearly cooled, beat into it six eggs, each one beaten separately, and added, one at a time, beating the batter between each. Drop the stiff dough into boiling lard by teaspoon fuls. Eat with syrup; or melted sugar and butter flavored Stirring the boiling lard around a.nd around, so that it whirls when you drop in the fritters, causes them to assume a round shape like balls. CANNELONS, OR FRIED PUFFS. Half a pound of puff paste; apricot, or any kmd of preserve that may be preferred; hot lard. Cannelons, which are made of puff-paste, rolled very thin, with jam en- closed, and cut out in long, narrow rolls or puffs, make a very pretty and BREAD— BISCUITS, ROLLS, MUFFINS, ETC. 239 elegant dish. Make some good puff paste, roll it out very thin, and cut it into pieces of an equal size, about two inches wide and eight inches long; place upon each piece a spoonful of jam, wet the edges with the white of egg. and fold the paste over twice; slightly press the edges together, that the jam may not escape in the frying; and when all are prepared, fry them in boiling lard until of a nice brown, letting them remain by the side of the fire after they are colored, that the paste may be thoroughly done. Drain them before the fire, dish on a d oyley, sprinkle over them sifted sugar, and serve. These cannelons are very delicious made with fresh, instead of preserved fruit, such as strawberries, rasp- berries, or cuirants; they should be laid in the paste, plenty of pounded sugar sprmkled over, and folded and fried in the same manner as stated above. G-ERMAN FRITTERS. Take slices of stale bread cut in rounds, or stale cake; fry them in hot lard, like crullers, to a /zjy/if browTi. Dip each slice when fried in boihng milk, to remove the grease; drain quickly, dust with powdered sugar, or spread with preserves. Pile on a hot plate, and serve. Sweet wine sauce poured over thero is veiy nice. HOMINY FRITTERS. Take one pint of hot boiled hominy, two eggs, half a teaspoonful of salt, and a tablespoonful of flom-; thin it a httle with cold milk; when cold, add a tea- spoonful of baking-powder, mix thorouglily, drop tablespoonf uls of it into hot fat and fry to a dehcate brown. PARSNIP FRITTERS. Take three or four good-sized parsnips. Boil them until tender. Mash anu season with a little butter, a pinch of salt and a sUght sprinMing of pepper. Have ready a plate with some sifted flour on it. Drop a tablespoonful of the parsnip in the flour and roll it about until well-coated and formed into a ball. When you have a sufficient number ready, drop them into boihng drippings or lard, as. you would a fritter; fry a dehcate brown, and serve hot. Do not put tliem in a covered dish, for that would steam them and deprive them of their crispiiess, which is one of their gi-eat charms. These are 'also very good fried in a frying-pan with a small quantity of lard and butter mixed, turning them over so as to fi;y both sides brown. GREEN-CORN FRITTERS. One pint of grated, young and tender, green com, tlu-ee eggs, two tablespoon- fuls of milk or cream, one tablespoonful of melted butter, if milk is used, a tea 240 BREAD— BISCUITS, kOLLS, MUFFINS, ETC. spoonful of salt. Beat the eggs well, add the corn by degrees, also the milk and butter; thicken with just enough flour to hold them together, adding a tea- spoonful of baking-powder to the flour. Have ready a kettle of hot lard, drop the corn from the spoon into the fat and fry a light brown. They are also nice tried in butter and lard mixed, the same as fried eggs. CREAM SHORT-CAKE. Sift one quart of fiiie white flour, rub into it three tablespoonfuls of cold butter, a teaspoonful of salt, a tablespoonful of white sugar. Add a beaten egg to a cup of sour cream, turn it into the other ingredients, dissolve a teaspoonful of soda in a spoonful of water, mix all together, handling as little as possible; roll lightly into two round sheets, place on pietins, and bake from twenty to twenty-five minutes in a quick oven. This crust is delicious for fruit short-cakes. STRAWBERRY SHORT-CAKE. Make a rule of baking-powder biscuit, with the exception o-f a little more shortening; divide the dough in half; lay one -half on the molding-board, (half the dough makes one short-cake), divide this half again, and roll each piece large enough to cover a biscuit-tiu, or a large-sized pie-tin; spread soft butter over the lower one, and place the other on top of that; proceed with the other lump of dough the same, by cutting it in halves, and putting on another tin. Set them in the oven; when sufficiently baked take them out, separate each one by run- ning a large knife through where the cold soft butter was spread. Then butter plentifully each crust, lay the bottom of each on earthern platters or dining* plates; cover thickly with a quart of strawberries that have been previously pre- pared with sugar, lay the top crusts on the fruit. If there is any juice left, pour it around the cake. This makes a delicious short-cake. Peaches, raspberries, blackberries, and huckleben-ies can be substituted for Btrawbemes. Always send to the table with a pitcher of sweet cream. ORANGE SHORT-CAKE. Peel two large oranges, chop them fine, remove the seeds, add half a peeled lemon, and one cup of sugar. Spread between the layers of short-cake while it is hot. LEMON SHORT-CAKE. Make a rich biscuit dough, same as above recipe. "While baking, take a cup and a quarter of water, a cup and a half of sugarr and two lemons, peel, juice and pulp, throwing away the tough part of the rind; boil this for some little BREAD— BISCUITS. ROLLS, MUfflNS^ETC 24 1 time; then stir in three crackers rolled fine; split the shortcakes while hot, spread with butter, tlieu with the mixture. To be eaten warm. HUCKLEBERRY SHORT-CAKE, Twocupfuls of sugar, half a cupful of butter, one pint of s^'eet milk, one tablespoonful of salt, two heapmg teaspoonfuls of baking-powder, sifted into a quart of flour, or enough to form a thick batter; add a qua it of the huckleberries; to be baked in a dripper; cut into squares for the table, aud served hot with butter. Blackberries may be used the same. FRIED DINNER-ROLLS. When making bght raised bread, save out a piece of dough nearly the size of a small loaf, roll it out on the boaid, spread a tablespoonful of melted butter over it; dissolve a quarter of a teaspoonful of soda in a tablespoonful of water, and pour that also over it; work it all well into the dough, roll it out into a sheet, not quite half an inch thick. Cut it in strips three inches long and one inch vdde. Lay them on buttered tins, cover with a cloth, and set away in a cool place until an hour before dinner-time; then set them by the fire where they will become light. While they are rising, put into a fiying-pau a tablespoonful of cold butter and one of lard; when it boils clear and is hot, lay as many of the rolls in as wiU fry nicely. As soon as they brown on one side, turn thera over and brown the other; then turn thera on the edges and brown the sides. Add fresh grease as is needed. Eat them warm in place of bread. Nice with warm meat dinner. NEWPORT BREAKFAST-CAKES. Take one quart of dough from the bread, at an early hour in the mormng; break three eggs, separating yolks and \vhites, both to be whipped to a light froth: mix thera into the dough, and gi-adually add two tablespoonfuls of melted butter, one of sugar, one teaspoonful of soda, and enough warm milk with it until it is a batter the consistency of buckwheat cakes; beat it well, and let it rise imtil breakfast-time. Have the griddle hot and nicely greased, pour on the batter in small round cakes, and bake a light brown, the same as any griddle- rake. PUFF BALLS. A piece of butter as large as an egg, stined until soft; add three weU-beateil eggs, a pinch of salt, and half a teacupful of sour cream. Stir well together, then add enough flour to make a very thick batter. Drop a spoonful of this into boiling water. Cook until the puffs rise to the surface. Dish them hot 242 BREAD— BISCUITS. ROLLS, MUFFINS, ETC. with melted butter turned over them. Nice accompamraent to a meat dimier as a side-dish — similar to plain maccaroni. BREAKFAST PUFFS. Two cups of sour milk, one teaspoonful of soda, one teaspoonful of salt, one egg and flour enough to roll out like biscuit dough. Cut into narrow strips, an inch wide, and three inches long; fry brown in hot lard, like doughnuts. Serve hot; excellent with coffee. Or, fry in a spider with an ounce each of lard and butter, turning and browning all four of the sides. ENGLISH CRUMPETS. One quart of warm milk, half a cup of yeast, one teaspoonful of salt, floui enough to make a stiff batter; when hght, add half a cupful of melted butter, a teaspoonful of soda, dissolved in a little water, and a very little more flour; let it stand twenty minutes or until hght. Grease some muffin rings, place them on a hot griddle, and fill them half full of the batter; when done on one side, turn and bake the other side. Butter them while hot; pile one on another, and serve immediately. PLAIN CRUMPETS. Mix together thoroughly, while dry, one quart of sifted flour, loosely measured, two heaping teaspoonfuls baking-powder, and a little salt; then add two table- spoonfuls of melted butter, and sweet mUk enough to make a thin dough. Bake quickly in mufi&n-rings or patty-pans. PREPARED BREAD-CRUMBS. Take pieces of stale bread, break tham in small bits, put them on a baking- pan and place them in a moderate oven, watching closely that they do not scorch; then take them while hot and crisp and roll them, crushing them. Sift them, using the fine crumbs for breading cutlets, fish, croquettes, etc. The coarse ones may be used for puddings, pan -cakes, etc. CRACKERS. Sift into a pint of flour a heaping teaspoonful of baking-powder, four table- ; spoonfuls of melted butter, half a teaspoonful salt and the white of an egg beaten, and one cup of milk; mix it with more flour, enough to make a very stiff dough, as stiff as can be rolled out; pounded and kneaded a long time. , Roll very thin, like pie-crust, and cut out either round or square. Bake a light '; brown. BREAD—BISCUITS, ROLLS, MUFFINS, ETC. 243 Stale crackei-s are made crisp and better by placing them in the ovpx\. a few- moments before they are needed for the table, FRENCH CRACKERS. Six eggs, twelve tabiespoonfuls of sweet milk, six tablespoonfuls of butter, half a teaspoonful of soda; mold with flour, pouudiug and working half an hour; roll it thm. Bake with rather quick fire. CORN-MEAL MUSH OR HASTY PUDDING. Put two quarts of water into a clean dinner-pot or stew-pan, cover it, and let it become boiling hot over the fire; then add a tablespoonful of salt, take off the hght scum from the top, have sweet, fresh yellow or white cora-meal; take a handful of the meal with the left hand, and a pudding-stick in the right, then with the stick, stir the water around, and by degrees let fall the meal; when one handful is exhausted, refill it; continue to stir and add meal until it is as thick as you can stir easily, or until the stick will stand in it; stir it a while longer; let the fire be gentle; when it is sufficiently cooked, which will be in half an hour, it will bubble or puff up; turn it into a deep basin. This is eaten cold or hot, with milk or with butter, and syrup or sugar, or with meat and gravy, the same as potatoes or rice. FRIED MUSH. Make it like the above recipe, turn it into bread-tins, and when cold slice it, dip each piece in flour and fry it in lard and butter mixed in the frying-pan^ turning to brown well both sides. Must be served hot. GRAHAM MUSH. Sift Graham meal slowly into boilmg salted water, stuTing briskly until thick as can be stirred with one hand; serve with milk or cream and sugar, or butter and syiup. It will be improved by removing from the kettle to a pan, as soon as thoroughly mixed, and steaming three or four hours. It may also be eaten cold, or sUced and fried, like corn-meal mush. OATMEAL. Soak one cup of oatmeal in a quart of water over night, boil half an hour in the morning, salted to taste. It is better to cook it in a dish set into a dish of boihng water. RICE CROQUETTES Boil for thirty minutes one cup of well- washed rice, in a pint of milk; whip into the hot rice the following ingredients: Two ounces of butter, two ounces 244 BREAD- BISCUITS. ROLLS, MUFFINS, ETC. of sugar, sonic salt, and wheu slightly cool add the yolKs of two eggs well beaten; if too stiff pour in a little more miJk; when cold, roll into small balls and dip in beaten eggs, roll in fine cracker or bread-crumbs, and fry same a? doughnuts. Or they may be fried in the fiying-pan, with a tablespoonful each of butter and lard mixed, turning and frying both sides brown. Serve very hot. HOMINY This form of cereal is very little known and consequently little appreciated in most Northern households. "Big hominy" and "little hominy," as they are called in the South, are staple dishes there and generally take the place of oat- meal, which is apt to be too heating for the climate. The former is called " samp " here. It must be boiled for at least eight hours to be properly cooked, and may then be kept on hand for two or three days and warmed over, made into croquettes or balls, or fried in cakes. The fine hominy takes two or three hours for proper cooking, and should be cooked in a dish set into another of hoiling water, and kept steadily boiling until tho)'Oughly soft. HOMINY CROQUETTES. To a cupful of cold boiled hominy, add a teaspoonful of melted butter, and stir it well, adding by degrees a cupful of milk, till all is made into a soft, light paste; add a teaspoonful of white sugar, a pinch of salt, and one well-beaten egg. Roll it into oval balls with floured hands, dipped in beaten egg, then rolled in cracker-crumbs, and fry in hot lard. The hominy is best boiled the day or morning before using. BOILED RICE Take half or quarter of a pound of the best quality of rice; wash it in a strainer, and put it in a sauce-pan, with a quart of clean water and a pinch of salt; let it boil slowly till the water is all evaporated — see that it does not burn — then pour in a teacupful of new milk; stir carefully from the bottom of the 6auce-pan, so that the upper grain may go under, but do not smash it; close the lid on your sauce-pan carefully down, and set it on a cooler part of the fire, where it will not boil; as soon as it has absorbed the added milk, serve it up with fresh new milk, addmg fruit and sugar for those who hke them. Another nice way to cook rice is to take one teacupful of rice and one quart of milk, place in a steamer, and steam from two to three hours; when nearly done, stir in a piece of butter as large as the yolk of an egg, and a pinch of salt. You can use sugar if you like. The difference in the time of cooking depends on your rice — the older the rice, the longer time it takes to cook. BREAD— BISCUITS, ROLLS, MUFFINS, ETC. ' 245 SAMP, OR HULLED CORN. An old-fashioned way of preparing hulled corn was to put a peclr of old, dry, ripe corn into a pot filled with water, and with it a bag of hard- wood ashes, say a quart. After soaking awhile it was boiled until the skins or hulls came off easily. The corn was then washed in cold water to get rid of the taste of potash, and then boiled until the kernels were soft. Another way was to take the lye from the leaches where potash was made, dilute it, and boil the corn in this until the skin or hull came off. It makes a dehcious dish, eaten with milk or cream. CKACKED WHEAT. Soak the wheat over night in cold water, about a quart of water to a cup of wheat; cook it as directed for oatmeal; should be thoroughly done. Eaten with sugar and cream. OAT FLAKES. This healthful oat preparation may be procured from the leading grocers, and is prepared as follows: Put into a double sauce-pan Or porcelain-lined pan a quart of boihng water, add a saltspoouful of salt, and when it is boiling, add, or rather stir in gradually, three ounces of flakes. Keep stirring to prevent burning. Let it boil from fifteen to twenty minutes, and serve with cream and sugar. Ordinary oatmeal requires two hours' steady cooking to make it palatable and digestible. Wheaten grits and hominy, one hour, but a half hour longer cooking will not injure them, and makes them easier of digestion. Never be afraid of cooking cereals or preparations from cereals too long, no matter what the directions on the package may be. STEAMED OATMEAL. To one teacupful -oatmeal add a quart of cold water, a teaspoonful of salt; put in a steamer over a kettle of cold water, gradually heat and steam an hour and a half after it begins to cook. HOMINY. Hominy is a preparation of Indian com, broken or ground, either large or small, and is an excellent breakfast dish in winter or summer. Wash the hominy thoroughly, in one or two waters, then cover it with twice its depth. of cold water, and let it come to a boil slowly. If it be the large hominy, simmer six hours; if the small hominy, simmer two hours. When the water evaporates, add hot water; when done, it may be eaten with cream, or allowed to become cold and warmed_up in the frying-pan, using a Uttle butter to prevent burning. 246 BREAD—TOAST. tCoaet Toast should be made of stale bread, or at least of bread that has been baked a day. Cut smoothly in slices, not more than half an inch thick; if the crust is baked very hard, trim the edges and brown very evenly, but if it happens to bum, that should be scraped off. Toast that is to be served with anything turned over it, should have the shoes first dipped quickly in a dish of hot water turned from the boiling tea-kettle, with a httle salt thrown in. Cold biscuits cut in halves, and the under crust shced off, then browned e^^enly on both sides, make equa,lly as good toast. The following preparations of toast are almost aU of them very nice dishes, served with a family breakfast. MILK TOAST. Put over the fire a quart of milk, put into it a tablespoonful of cold butter, stir a heaping teaspoonful of flour into half a gill of milk^ as soon as the milk on the fire boils, stir in the flouj, add a teaspoonful of salt; let aU boil up once, remove from the fire, and dip in this slices of toasted bread. When all are used up, pour what is left of the scalded miUc over the toast. Cover, and send to the table hot. CREAM TOAST. Heat a pint of milk to boUing, and add a piece of butter the size of an egg; stir a tablespoonful of flour smoothly into a cup of rich cream, and add some of the bofling milk to this; heat it gradually and prevent the flour from lumping; then stir mto theboihng millc,-and let it cook a few moments: salt to taste. After taking from the fire stir in a beaten egg; strain the mixture en to toast lightly buttered. AMERICAN TOAST. To one egg thoroughly beaten, put one cup of sweet milk, and a little salt. Shoe light bread and dip into the mixture, allowing each slice to absorb some of the milk; then brown on a hot, buttered griddle or thick-bottom frying-pan; spread with butter, and serve hot, NUNS' TOAST. Cut four or five hard-boiled eggs into shcfis. Put a piece of butter half the size of an egg into a sauce-pan, and when it begins to bubble add a finely chopped onion. Let the onion cook a Uttle without taking color, then stir in a teaspoonful of fiour. Add a cupful of milk, and stir until it becomes smooth; BREAD— TOAST. 247 then put in the slices of eggs and let them get hot. Pour over neatly trimmed slices of hot buttered toast. The sauce must be seasoned to taste with pepper and. salt. CHEESE TOAST. No. i. Toast thin shces of bread an even, crisp brovm. Place on a warm plate, allowing one small slice to each person, and pour on enough melted cheese to cover them. Eich new cheese is best. Serve while warm. Many prefer a httle prepared mustard spread over the toast before putting on the cheese. CHEESE TOAST. No. 2. Put half an ounce of butter in a frying-pan; when hot, add gradually four ounces of mild American cheese. Whisk it thoroughly until melted. Beat together half a pint of cream and two eggs; whisk into the cheese, add a little gait, pour over the crisp toast, and serve. The two above recipes are usually called " Welsh Rarebit." OYSTER TOAST. Select the large ones, used for frying, and first dip them in beaten QZ'g, then in either cracker or bread-crumbs, and cook upon a fine wire gridiron, over a quick fire. Toast should be made ready in advance, and a rich cream sauce T)oured over the whole. After pouring on the sauce, finely cut celery strewn over the top adds to their delicacy. Or, wash oysters in the shell, and put them on hot coals, or upon the top of a hot stove, or bake them in a hot oven; open the shells with an oyster-knife, taking care to lose none of the liquor. Dip the toast into hot, salted water quickly, and turn out the oyster and liquor over the toast; season with salt and pepper, and a teaspoonful of melted butter over each. Oysters steamed in the shell are equally as good. MUSHROOMS ON TOAST. Peel a quart of mushrooms, and cut off a httle of the root end. Melt an ounce of butter in the frying pan, and fry in it half a pound of raw minced steak; add two saltspoonfuls of salt, a pinch of cayenne, and a gill of hot water; fry until the juices are extracted from the meat; tilt the pan and squeeze the meat with the back of the spoon until there is nothing left but dry meat, then remove it; add the mushrooms to the hquid, and if there is not enough of it, add more butter; toss them about a moment and pour out on hot toast. Some add a httle sherry to the dish before removing from the fire. 248 BREAD— TOAST. TOMATO TOAST. Pare and stew a quart of ripe tomatoes until smooth. Season with salt, pepper and a tablespoonful of butter. When done, add one cup sweet cream and a little flour. Let it scald but not boil; ^-emove at once. Pom- over slices of dipped toast, weU-buttered. EGGS ON TOAST. Various preparations of eggs can be served on toast, first dipping slices of well-toasted bread quickly in hot salted water, then turning over them scrambled, poached or creamed eggs, all found in the recipes among " Eggs," BAKED EGGS ON TOAST. Toast six slices of stale bread, dip them in hot salted water and butter them lightly. After arranging them on a platter or deep plate, break enough eggs to cover them, breaking one at a time, and slip over the toast so that they do not break; sprinkle over them salt and pepper, and turn over all some kind of thick- ened gravy — either chicken or lamb, cream or a cream sauce made the same as " White Sauce "; turn this over the toast and eggs, and bake in a hot oven until the eggs are set, or about five minutes. Serve at once. HAM TOAST. Take a quarter of a pound of either boiled or fried ham, chop it fine, mix it with the yolks of two eggs, well-beaten, a tablespoonful of butter, and enough cream or rich milk to make it soft, a dash of pepper. Stir it over the fbe until it thickens. Dip the toast for an instant in hot, salted water; spread over some melted butter, then turn over the ham mixture. Serve hot. REED BIRDS ON TOAST. Remove the feathers and legs of a dozen reed birds, split them down the back, remove the entrails, and place them on a double broiler; brush a little melted butter over them, and broil the inner side thoroughly first; then hghtly broil the other side. Melt one-quarter of a pound of butter, season it nicely with salt isnd pepper, dip the birds in it, and arrange them nicely on slices of toast. MINCED FOWLS ON TOAST Remove from the bones aU the meat 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 reduced quite half. Strain the gravy and let it cool. Next, having skimmed off the fat, put BREAD— TOAST. 249 it into a clean sauce-pan with half a cup of cream, three tablespoonfiils of butter, well-mixed with a tablespoonful of flour. Keep these stirred until they boil, Then put in the fowl finely minced, with three hard-boiled eggs, chopped, and sufficient salt and pepper to season. Shake the mince over the fire until just ready to serve. Dish it over hot toast and serve. HASHED BEEF ON TOAST. Chop a quantity of cold roast beef rather fine, and season it well with peppei and salt. For each pint of meat add a level tablespooful of flour. Stir well, and add a small teacupful of soup-stock or water. Put the mixture into a small stew-pan, and, after covering it, simmer for twenty minutes. Meanwhile, toast half a dozen shces of bread nicely, and at the end of the twenty minutes spread the meat upon them. Serve at once on a hot dish. In case water ba used instead of soup-stock, add a tablespoonful of butter just before spreading the beef upon the toast. Any kind of cold meat may be prepared in a similar manner. — Maria Parloa. VEAL HASH ON TOAST. Take a teacupful of boiling water'in a sauce-pan, stir in an even teaspoonful of flom', wet in a tablespoonful of cold water, and let it boil five minutes; add one-half teaspoonful of black pepper, as much salt, and two tablespoonfuls of butter, and let it keep hot, but not boil. Chop the veal fine, and mix vdth it half as much stale bread-crumbs. Put it in a pan, and pour the gravy over it, then let it simmer ten minutes. Serve this on buttered toast. CODFISH ON TOAST. (Cuban Style.) Take a teacupful of freshened codfish, picked up fine. Fry a sliced onion in a tablespoonful of butter; when it has turned a hght brown, put in the fish with water enough to cover it; add half a can of tomatoes, or half a dozen of fresh ones. Cook aU nearly an hour, seasoning with a httle pepper. Serve on shces of dipped toast, hot. Very fine. Plain creamed codfish is very nice turned over dipped toast. HALIBUT ON TOAST. Put into boiling, salted water, one pound of fresh hahbut; cook slowly for fifteen minutes, or until done; remove from the water and chop it fine; then add half a cup of melted butter, and eight eggs well beaten. Season with salt and pepper. Place over the fire a thick -bottomed frying-pan containing a tablespoonful of cold butter; when it begins to melt, tip the pan so as to grease the sides; then 350 XREAD— TOAST, put in the fish and eggs and stir one way until the eggs are cooked, but not too hard. Turn over toast, dipped in hot, salted water. CHICKEN HASH WITH RICE TOAST. Boil a cup of rice the night before; put it into a square, narrow bread-pan, set it in the ice-box. Next morning, cut it into half-inch slices, rub over each slice a little warm butter, and toast them on a broiler to a delicate brown. Ai*- range the toast on a warm platter and turn over the whole a chicken hash, made from the remains of cold fowl, the meat picked from the bones, chopped fine, put into the f lying-pan, ■\vitli butter, and a little water to moisten it, adding pep- per and salt. Heat hot all through. Sei-ve immediately. APPLE TOAST. Cut six apples into quarters, take the core out, peel and cut them in slices; put in the sauce-pan an ounce of butter, then throw over the apples about two ounces of white powdered sugar and two tablespoonfuls of water; put the sauce-pan on the fire, let it stew quickly, toss them up, or stir -with a spoon; a few minutes will do them. When tender, cut two or three slices of bread half an inch thick; put in a frying-pan two ounces of butter, put on the fire; when the butter is melted, put in your bread, which fry of a nice yellowish color; when nice and crisp, take them out, place them on a dish, a little white sugar over, the apples about an inch thick. Serve hot. SUGGESTIONS IN REGARD TO CAKE MAKING. Use none but the best materials, and all the ingredients should be properly prepared before commencing to mix any of them. Eggs beat up much lighter and sooner by being placed in a cold place some time before using them; asniaJl pinch of soda sometimes has the same effect. Flour should always be sifted before using it. Cream of tartar or baking-powder should be thoroughly mixed with the flour; butter be placed where it will become moderately soft, but not melted in the least, or the cake will be sodden and heavy. Sugar should be rolled and sifted; spices ground or pounded; raisins or any other fruit looked over and prepared; currants, especially, should be nicely washed, picked, dried in a cloth, and then carefully examined, that no pieces of grit or stone may be left amongst them. They should then be laid on a dish before the fire to become thoroughly dry; as, if added damp to the other ingredients, cakes will be liable to be heavy. Eggs should be well -beaten, the whites and yolks separately, the yolks to a thick cream, the whites until they are a stiff froth. Always stir the butter and sugar to a cream, then add the beaten yolks, then the milk, the flavoring, then the beaten whites, and lastly the flour. If fruit is to be used, measure and dredge with a little sifted flour, stir in gradually and thoroughly. Pour all in well-buttered cake-pans. While the cake is baking, care should be taken that no cold air enters the oven, only when necessary to see that the cake is baking properly; the oven should be an even, moderate heat, not too cold or too hot; much depends on this for success. Cake is often spoiled for being looked at too often when first put into the oven. The heat should be tested before the cake is put in, which can be done by throwing on the floor of the oven a tablespoonful of new flour. If the flour takot Are. or assumes a dark-brown color, the temperature is too high, and the 1/ 252 CAKES. oven must be allowed to cool; if the flour remains white after the lapse of a few seconds, the temperature is too low. When the oven is of the proper tempera- ture, the flour will slightly brown and look slightly scorched. Another good way to test the heat, is to drop a few spoonfuls of the cake, batter on a small piece of buttered letter-paper, and place it in the oven during the finishing of the cake, so that the piece will be baked before putting in the whole cake ; if ,the little drop of cake-batter bakes evenly without burning around the edge, it will be safe to put the whole cake in the oven. Then again if the oven seems too hot, fold a thick brown paper double, and lay ori the bottom of the oven; then after the cake has risen, put a thick brown paper over the top, or butter well a thick white paper and lay carefully over the top. If, after the cake is put in, it seems to bake too fast, put a brown paper loosely over the top of the pan, f^are being taken that it does not touch the cake, and do not open the door for five minutes at least; the cake should then be quickly examined, and the door shut carefully, or the rush of cold air will cause it to falJ. Setting a small dish of hot water in the oven, will also prevent the cake from scorching. To ascertain when the cake is done, run a broom straw into the middle of it; if it comes out clean and' smooth, the cake wiU do to take out. Where the recipe calls for baking powder, and you have none, you can use cream tartar and soda in proportion to one level teaspoonful of soda, two heaping teaspoonfuls of cream tartar. When sour milk is called for in the recipe, use only soda. Cakes made with molasses burn much more easily than those made with sugar. Never stir cake after the butter and sugar is creamed, but beat it down frort; the bottom, up, and over; this laps air into the cake-batter, and produces little air cells, which causes the dough to puff and swell when it comes in contact with the heat while cookmg. When making most cakes, especially sponge cake, the flour should be added by degrees, stirred very slowly and lightly, for if stirred hard and fast it will make it porous and tough. Cakes should be kept in tight tin cake-cans, or earthem jars, in a cool, dry place. Cookies, jumbles, ginger-snaps, etc., require a quick oven; if they become moist or soft by keeping, put again into the oven a few minutes. To remove a cak6 from a tin after it is baked, so that it wiU not crack, break or fall, first butter the tin well all around the sides and bottom; then cut a piece of letter-paper to exactly fit the tin, butter that on both sides, placing CAKES. 253 it smoothly on the bottom and sides of the tin. When the cake is baked, let it remain in the tin until it is cold\ then set it in the oven a minute, or- just long enough to warm the tin through. Remove it from tlie oven; turn it upside down on your hand, tap the edge of the tin on the table and it will slip out with ease;, leaving it. whole. if a cake-pan is too shallow for holding the quantity of cake to be baked, for fear of its being so hght as to rise above the pan, that can be remedied by thoroughly greasing a piece of thick glazed letter-paper v^dth soft butter. .Place or fit- it around the sides of the buttered tin, allowing it to reach an inch or more above the top. If the oven heat is moderate, the butter will preserve the paper from burning. FROSTING OR ICING. In the first place, the eggs should be cold, and the platter on which they are to be beaten also cold. AUow, for the' white of one egg, one small teacupful of powdered sugar. Break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep "adding it at intervals until it is aU .used up. The eggs must wot be beaten until the sugar has been added in this way, which gives a smooth, tender frostmg, and one that wiU dry much sooner than the old way. Spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. Cover the cake with two coats, the second after the first has become dry, or nearly so. If the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly. A little lemon-juice, or half a teaspoonful of tartaric acid, added to the frost- ing while being beaten, makes it white and more frothy. The flavors mostly used are lemon, vanilla, almond, rose, chocolate, and orange. If you wish to ornament with figures or flowers, make up rather more icing, keep about one-third out until that on the cake is diied; then, with a clean, glass R\Tinge, apply it in such forms as you desire and dry as before; what yo«. keep out to ornament with may be tinted pink with cochineal, blue with indigo, yellow with saffron or the grated rind of an orange strained through a cloth, green with spinach juice, and brown with chocolate, purple with cochineal and indigo. Strawberry, or currant and cranberry juices color a dehcate pink. Set the cake in a cool oven with the door open, to dry, or in a draught in an open window. 254 CAKES. ALMOND FROSTING. The whites of three eggs, beaten up with three cups of fine, white sugar. Blanch a pound of sweet almonds, pound them in a moi-tar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. Pound a few minutes to thoroughly mix. Cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing. CHOCOLATE FROSTING. The whites of four eggs, three cups of powdered sugar, and nearly a cup of grated chocolate. Beat the whites a very little, they must not become white; Btir in the chocolate, then put in the sugar gradually, beating to mix it well. PLAIN CHOCOLATE ICING. Put into a shallow pan four tablespoonf uls of scraped chocolate, and place it where it will melt gradually, but not scorch; when melted, stir in three table- spoonfuls of milk or cream, and one of water; mix all well together, and add one scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of one of the cakes; put a second one on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden, AU who have tried recipe after recipe, vainly hoping to find one where the chocolate sticks to the cake and not to the fingers, will appreciate the above. In making those most palat- able of cakes, "Chocolate Eclairs," the recipe just given will be found very satisfactory. TUTTI FRUTTI ICING. Mix with boiled icing one ounce each of chopped citron, candied cherries, seedless raisins, candied pineapple, and blanched almonds. SUGAR ICING. To one pound of extra refined sugar, add one ounce of fine white starch; Dound finely together, and then sift them through gauze; then beat the whites of tliree eggs to a froth. The secret of success is to beat the eggs long enough, and always one way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. When aU the sugar is stirred in, continue the whipping for half an hour longer, adding more sugar if the ice is too thin. Take a little of the icing and lay it aside for ornamenting afterward. When the cake comes out of the oven, spread the sugar icing smoothly over it with a knife, and dry CAKES. 255 it at once in a cool oven. For ornamenting the cake, the icing may be tinged any color preferred. For pink, use a few drops of cochineal; for yellow a pinch of saffron, dissolved; for green, the juice of some chopped spinach,. Whichever is chosen, let the coloring be first mixed with a Httle colorless spirit, and then stirred into the white icing until the tint is deep enough. To ornament the cake with iti make a cone of stiff writmg paper, and squeeze the colored icing through •it, so as to form leaves, beading or letters, as the case may be. It requires nicety and care to do it with success.. BOILED FROSTING. To one pound of finest pulverised sugar, add three Wine-glassfuls of clear water. Let it stand until it dissolves; then boil, it until it is perfectly clear and threads from the spoon, Beat well the whites of four eggs. Fojir the sugar into ■the dish with the eggs, but do not mix them imtil the syrup is luke-warm; then bea,t all well together for one half hour. Season to your taste with vanilla, rose-water, or lemon-juice. The first coat- ing may be put on the cake as soon as it is well mixed. Rub the' cake with a little flour before you apply the icing. While the first coat is drying, continue to beat the remainder; you wiU not have to wait long if the cake is set in a warm place near the fire. This is said to be a most excellent recipe for icing.. FROSTING WITHOUT EGGS. An excellent frosting may be made without eggs or gelatine, which will keep longer, and cut more easily, causing no breakage or crumbling, and withal is jvery economical, Take one cup of granulated sugar; dampen it with one-foiuiih of a cup of milk, or five tablespoonfuls; place it on the fire in a suitable dish, and stir it until it boils; then let it boil for five minutes without stirring; remove it from the fire and set the dish in another of cold water; add flavoring. While it is cooling, stir or beat it constantly, and it wiU become a thick, creamy frosting. GELATINE FROSTING. Soak one teaspoonf ul of gelatine in one tablespoonful of cold water half an hour, dissolve in two tablespoonfiils of hot water; add one cup of powdered sugar and stir until smooth. GOLDEN FROSTING. A very delicious and handsome frosting can be made by using the yOlks of eggs 'instead of the whites. Proceed exactly as for ordinary frosting. It will harden 'jnst as nicely as that does. This is i)artlcularly good for orange cake. 25^ CAKES. harmonizing with the color of the cake in a way to please those who love rich coloring, BREAD OR RAISED CAKE. Two cupfuls of raised dough ; beat into it two-thirds of a cup of butter and two cups of sugar creamed together, three eggs, well beaten, one even teaspoonful of soda, dissolved in two tablespoonfuls of milk, half a nutmeg grated, one table- spoonful of cinnamon, a teaspoonful of cloves, one cap of raisins. Mix all well together, put in the beaten whites of eggs and raisins last; beat all hard for several minutes; put in buttered pans, and let it stand half an hour to rise again before baking. Bake in a moderate oven. Half a glass of brandy is an im- provement, if you have it convenient. FRUIT CAKE. (Superior.) Three poimds dry flour, one pound sweet butter, one pound sugar, three pounds stoned raisins, two pounds currants, three-quarters of a pound sweet almonds blanched, one pound citron, twelve eggs, one tablespoonful allspice, one teaspoonful cloves, two tablespoonfuls cinnamon, two nutmegs, one wine- glass of wine, one wine-glass of bi'andy, one coffee-cupful molasses with the spices in it; steep this gently twenty or thirty minutes, not boiUng hot; beat the eggs very hghtly; put the fruit in last, stirring it gradually, also a teaspoonful of soda dissolved in a tablespoonful of water; the fioiit should be well'floured; if necessary add flour after the fruit is in; butter a sheet of paper and lay it in the pan. Lay in some sUces of citron, then a layer of the mixture, then of citron again, etc., till the pan is nearly full. Bake three or four, hours, according to the thickness of the loaves, m a tolerably hot oven, and with steady heat. Let it cool in the oven gradually. Ice when cold. It improves this cake very much to add three teaspoonfuls of baking-powder to the flour. A fine wedding-cake recipe. FRUIT CAKE BY MEASURE. (Excellent.) Two scant tea^upfuls of butter, three cupfuls of dark -brown sugar, six eggs, whites and yolks beaten separately, one pound of raisins, seeded, one of cur- rants, washed and dried, and half a pound of citron cut in thin strips; also half a cupful of cooking molasses, and half a cupfid of sour milk. Stir the butter and sugar to a cream, add to that half a grated nutmeg, one tablespoonful of ground cinnamon, one teaspoonful of cloves, one teaspoonful of mace, add the molasses and sour milk. Stir all well; then put in the beaten yolks of egg, a wine-glass of brandy; stir again all thoroughly, and then add four cupfuls of sifted flour, alternately vdth the beaten whites of egg. Now dissolve a level teaspoonful of CAKES. 257 soda, and stir in thoroughly Mix the fruit together, and stir into it two heaping tablespoonfuls of flourj then stir it in the Cake. Butter two common-sized bak- ing-tins carefully, line them with letter-paper well buttered, and bake in a mod- erate oven two hours. After it is baked, let it cool in the pan. Afterward put it into a tight can, or let it remain in the pans and cover tightly. Best recipe of all. —Mrs. S. a. CAiXP, Qrani Rapids, Mich. WHITE FRUIT CAKE. One cup of butter, two cups of sugar, one cup of sweet milk, two and one- half cups of flour, the whites of seven eggs, two even teaspoonfuls of baking- powder, one pound each of seeded raisins, figs, and blanched almonds, and one- quarter of a pound of citron, all chopped fine. Mix all thoroughly before adding the fruit; add a teaspoonful of lemon extract. Put baking-powder in the flour, and mix it well before adding it to the other ingredients. Sift a little flour over the fruit before stirring it in. Bake slowly two hours and try with a splint to see when it is done. A cup of grated cocoanut is a nice addition to this cake. MOLASSES FRUIT CAKE. One teacupful of butter, one teacupful of brown sugar, worked well together] next two teacupfuls of cooking molasses, one cupful of milk with a teaspoonful of soda dissolved in it; one tablespoonf ul of ginger, one tablespoonful Of cinnamon, and one teaspoonful of cloves; a httle grated nutmeg. Now add four eggs well- beaten, and five cups of sifted flour, or enough to make a stiff batter. Flour a cup of raisins, and one of currants; add last. Bake in a very moderate oven, one horn-. If well covered-will keep six months. SPONGE CAKE. Sepai'ate the whites and yolks of six eggs. Beat the yolks to a cream, to which add two teacupfuls of powdered sugar, beating again from five to ten minutes, then add two tablespoonfuls of milk or water, a pinch of salt, and flavoring. Now add pari of the beaten whites; then two cups of flour in whicli you have sifted two teaspoonfuls of baking-powder; mix gradually into tho above ingredients, stirring slowly and lightly, only enough to mix them well; lastly add the remainder of the whites of the eggs. Line the tins with buttered , paper and fill two-thirds full. WHITE SPONGE CAKE. Whites of five eggs, one ciip flour, one cup sugar, one teaspoonful baking- powder; flavor vsdth vanilla. Bake in a Quick oven. 258 CAKES. ALMOND SPONGE CAKE. The addition of almonds makes this cake very superior to the usual sponge- cake. Sift one pint of fine flour; blanch in scalding water two ounces of sweet and two ounces of bitter almonds, renewing the hot water when expedient; when the skins are all off wash the almonds in cold water (mixing the sweet and bitter), and wipe them dry; pound them to a fine, smooth paste (one at a time), adding, as you proceed, water or white of egg to prevent their boiling. Set them in a cool place; beat ten eggs, the whites and yolks separately, till very smooth and thick, and then beat into them gradually two cups powdered sugar in turn with the pounded almonds; lastly add the flour, stirring it round slowly and Ughtly on the surface of the mixture, as in common sponge-cake; have ready buttered a deep square pan; put the mixtm-e carefully into it, set into the oven, and bake till thoroughly done and risen very high; when cool, cover it with plain white icing flavored with rose-water or with almond icing. With sweet almonds always use a small portion of bitter; without them, sweet almonds have little or DO taste, though they add to the richness of the cake. Use two heaping teaspoonfuls of baking-powder in the flotu*. OLD-FASHIONED SPONGE CAKE. Two cups of sifted white sugar, two cups of flour measured before sifting, ten eggs. Stir the yolks and sugar together until perfectly light; add a pinch of salt; beat the whites of the eggs to a very stiff froth, and add them with the flour, after beating together lightly; flavor with lemon. Bake in a moderate oven about forty-five minutes. Baking-powder is an improvement to this cake, using two large teaspoonfuls. LEMON SPONGE CAKE. Into one level cup of flour put a level teaspoonful of baking-powder and sift it. Grate off the yellow rind of a lemon. Separate the whites from the yolks of four eggs. Measure a scant cup of white granulated sugar and beat it to a cream with the yolks, then add the grated rind and a tablespoonful of the juice of the lemon. Stir together until thick and creamy; now beat the whites to a stiff froth; then qmckly and hghtly mix without beating a. third of the flour with the yolks; then a third of the whites; then more flom- and whites until all are used. The mode of mixing must be very light, rather cutting down thi'ough the cake-batter than beating it; beating the eggs makes them light, but beating the batter makes the cake tough. Bake immediately until a straw run into it can be withdrawn clean. This recipe is especially nic« for Charlott* Russe, bting so light and porous. CAKES. 259 PLAIN SPONGE CAKE. Beat the yolks of four eggs together with two cups of fine powdered sugar. Stir in gradually one cup of sifted flour, and the whites of four eggs beaten to a stiff froth, then a cup of sifted flour in which two teaspoonfuls of baking-powder have been stirred, and lastly, a scant teacupfiil of boiling water, stirred in a little at a time. Flavor, add salt, and, however thin the mixture may seem, do not add any more flour. Bake in shallow tins. BRIDE'S CAKE. Cream together one scant cup of butter and three cups of sUgar, add one cup of milk, then the beaten whites of twelve eggs; sift three teaspoonfuls of baking- powder into one cup of corn-starch mixed with three cups of sifted flour, and beat in gradually with the rest; flavor to taste. Beat all thoroughly, then put in buttered tins hned with letter-paper well -buttered; bake slowly in a moderate oven. A beautiful white cake. Ice the top. Double the recipe if more is required. ENGLISH POUND CAKE. One pound of butter, one and one-quarter pounds of flour, one pound of pounded loaf sugar, one pound of currants, nine eggs, two ounces of candied peel, one-half ounce of citron, one-half ounce of sweet almonds; when liked, a little pounded mace. Work the butter to a cream; add the sugar, then the well- beaten yolks of eggs, next the flour, currants, candied peel, which should be cut into neat slices, and the almonds, which should be blanched and chopped, and mix all these weU together; whisk the whites of eggs, and let them be thoroughly blended with the other ingredients. Beat the cake well for twenty minutes, and put it into a round tin, lined at the bottom and sides with strips of white buttered paper. Bake it from two hours to two and a half, and let the oven be weU-heated when the cake is first put in, as, if this is not the case, the currants will all sink to the bottom of it. A glass of wine is usually added to the mix- ture; but this is scarcely necessary, as the cake will be foimd quite rich enough without it. PLAIN POUND CAKE. This is the old-fashioned recipe that our mothers used to make, and it can be kept for weeks in an earthen jar, closely covered, first dipping letter-paper in brandy and placing ov er the top of the cake before covering the jar Beat to a cream one pound of butter with one pound of sugar, after mixing well with the beaten yolks of twelve eggs, one grated nutmeg, one glass of 26o CAKES. v/ine, one glass of rose-water. Then stir in one pound of sifted flour, and the well beaten wliites of the eggs. Bake a nice light brown. COCOANUT POUND CAKE. Oiie-Iialf cupful of buttiT, two cupfuls of sugar, one cupful of milk, and five ejigs, beaten to a stiff froth ; one teaspoonful of soda, and two of cream of tartar, stirred into four cups of sifted flour. Beat the butter and sugar until very light; to which add the beaten yolks, then the milk, the beaten whites of eggs, then the flour by degrees. After beating all well together, add a small cocoanut grated. Line the cake-pans with paper well buttered, and fill rather more than half full, and bake in a woderate oven. Spread over the top a thin frosting, s]iiinkled thickly with grated cocoanut. CITRON POUND CAKE, Stir two cups of butter to a cream, then beat in the following ingi-edients each one in succession: one pint of powdered sugar, one quart of flour, a tea- spoonful of salt, eight eggs, the yolks and whites beaten separately, and a wine- glass of brandy; then last of all add a quarter of a pound of citron cut inlothiu slices and floured. Line two cake-pans with buttered paper and tuin the cake batter in. Bake in a moderate oven about three quarters of an hour. CITRON CAKE. Three cups of white sugar and one cup of butter creamed together; one cup of sweet milk, six eggs, whites and yolks beaten separately; one teaspoonful of vanilla or lemon extract, two heaping teaspoonfuls of baking-powder, sifted with four cups and a half of flour. One cup and a half of citron, sliced thin and dredged ^vith floiu'. Divide into two cakes and bake in tins Uned with buttered letter-paper. LEMON CAKE, Three teacupfuls of sugar, one cupful of butter, five eggs, a level teaspoonfu] of soda dissolved in a cup of sweet milk, four full cups of sifted flour, and lastly, the grated peel and juice of a lemon, the juice to be added the very last. Bake in two shallow tins. When cold, ice with lemon icing, and cut into squares. DELICATE CAKE. One cup of corn-starch, one of butter, two of sugar, one of sweet milk, two of flour, the whites of seven eggs; rub butter and sugar to a cream; mix one teaspoonful cream tartar virith the flour and corn-starch; one half teaspoonful CAKES. a6i soda with the sweet milk; add the milk and soda to the sugar and butter, then add .flour, then the whites of eggs ; flavor to taste. Never fails to be good, SILVER, OR DELICATE CAKE. Whites of six eggs, one cupful of sweet milk, two cupfuls of sugar, four cupfula of sifted flour, two-thirds of a cup of butter, flavoring, and two teaspoonfuls oi baking-powder. Stir the sugar and butter to a cream, then add the milk and flavoring, part of the flour, the beaten whites of eggs, then the rest of the flour. Bake carefully in tins lined with buttered white paper. When using the whites of eggs for nice cake, the yolks need not be wasted ; keep them in a cool place and scramble them. Serve on toast or with chipped beef. GOLD CAKE. After beating to a cream one cup and a half of butter and two cups o| white sugar, stir iu the well- whipped yolks of one dozen eggs; four cupfuls of sifted floui', one teaspoonful of baking-powder. Flavor with lemon. Line the bake-paus with buttered paper, and bake in a moderate oven for one hour. GOLD OR LEMON CAKE. Two cups of sugar, half a cup of butter, the yollcs of six eggs, and one whole one; the grated rind and juice of a lemon or orange; half a teaspoonful of soda, dissolved in half a cup of sweet milk; four cups of sifted flour, sifted twice; cream the butter and sugar, then add the beaten yolks and the flour, beating hard for several minutes. Last add the lemon or orange, and bake, frosting if liked. This makes a more suitable lemon cake than if made with the white parts of eggs added. SNOW CAKE. (Delicious.) One pound of arrowroot, quarter of a pound of pounded white sugar, half a pound of butter, the whites of six eggs, flavoring to taste of essence of almonds or vanilla, or lemon; beat the butter to a cream; stir in the sugar and axrowroot gradually, at the same time beating the mixture; Avhisk the whites of the eggs to a stiff froth; add them to the other ingredients, and beat well for twenty minutes; put in whichever of the above flavorings may be preferred; pour the cake into a buttered mold or tin, and bake it in a moderate oven from one to one and a haK hours. This is a genuine Scotch recipe. MARBLE CAKE. Wliite par^— Whites of four eggs, one cup of white sugar, half a cup of butter, half a cup of sweet milk, two teaspoonfuls of baking-powder, one tea- spoonful of vanilla or lemon, and two and a half cups of sifted flour. 262 CAKES. Dark part. — Yolks of four eggs, one cup of brown sugar, half a cup of cook ing molasses, half a cup of butter, half a cup of sour milk, one teaspoonful oi ground cloves, one teaspoonful of dnnamon, one teaspoonful of mace, one nut- meg grated, one teaspoonful of soda, the soda to be dissolved in a httle milk and added after part of the flour is stirred in; one and a half cups of sifted flour. "- • Drop a spoonful of each kind in a well-buttered cake-dish, first the hght part then the dark, alternately. Try to drop it so that the cake shall be well-streaked through, so that it has the appsarance of marble, SUPERIOR LOAF CAKE. Two cups of butter, thi-ee cups of sugar, two small cups of milk, seven cups of sifted flour; four eggs, the whites and yolks separately beaten; one teacupful of seeded raisins, one teacupful of well- washed and dried ciirrants, one teacup- ful of shced citron, one tablespoonf ul of powdered cinnamon, one teaspoonful of mace, one teaspoonful of soda; and one teacupful of home-made yeast. > \ , Take part of the butter and warm it with the milk; stir in part of the flour, and the yeast, and let it rise; then add the other ingredients with a wine-glass of wine or brandy. Turn all into well-buttered cake-tins, and let nse again. Bake slowly in a moderate oven, for two hom-s. FRENCH CHOCOLATE CAKE. The whites of seven eggs, two cups of sugar, two-thirds of a cup of butter, one cup of milk and three of flour, and three teaspoonf uls of baking-powder. The chocolate part of the cake is made just the same, only use the yolks of the eggs with a cup of grated chocolate stirred into it. Bake it in layers— the layers being hght and dark; then spread a custard between them, which is made with two eggs, one pint of milk, one-half cup of sugar, one tablespoonful of flour or oom-starch; when cool, flavor with vanilla, two teaspoonf uls. Fine. CHOCOLATE CAKE. No. i. One cup of butter and two cups of sugar stirred to a cream, with the yolks of five eggs added after they have been well-beaten. Then stir into that one cup of milk, beat the whites of two of the eggs to a stiff froth, and add that also; now put in three cups and a half of sifted flour, two heaping teaspoonf uls of baking-powder having been stin-ed into it. Bake in jelly-cake tins. Mixture for filling. — Take the remaining three whites of the eggs beaten very stiff; two cupfuls of sugar boiled to almo.st candy or until it becomes stringy or almost brittle; take it hot from the fire, and pour it very slowly on the beaten whites of egg, beating quite fast; add one half cake of grated chocolate, a tea- CAKES, 263 fipoonful of vanilla extract. Stir it all until cool, then spread between each cake,, and over th« top and sides. This, when well-made, is the premium cake of its kind. CHOCOLATE CAKE. No. 2. One-half cup butter, two cups sugar,, three-quarters of a cup sweet milk, two and one-half cups flour, whites of eight eggs, one teaspoonful of cream taitar, one-half teaspoonful soda; bake in shallow pans. For the frosting.— Take the whites of three eggs, three tablespoonfuls of sugar and one tablespoonful of grated chocolate (confectioners') to one eg^S] put the cake together with the frosting, then frost the top of the cake with the same. CHOCOLATE CAKE. No. 3. Two cups sugar, one cup butter, yoUcs of five eggs and whitet of two, and one cup milk. Thoroughly mix two teaspoonfuls baking-powder with three and one-half cups flour, wliile dry; then mix all together. Bake in jeUy tins. Mixture for filling.— Whites of three eggs, one and one-half cups of sugar, three tablespoonfuls of grated chocolate, one teaspoonful of vanilla. Beat together, and spread between the layers and on top of the cake. COCOANUT CAKE. Cream together^ three quarters of a cup of butter and two of white sugar; then add one cup of sweet milk, four eggs, whites and yolks separately beaten, the yolks added first to the butter and sugar, then the whites; flavor with lemon or vanilla; mix three heaping teaspoonfuls of baking-powder in three cups of sifted flour and add last; bake in jelly-pans. For filling. — Make an icing by beating the whites of three eggs and a cup of powdered sugar to a stiff froth. When the cake is cooled, spread a thick lay«r of this frosting over each cake, and sprinkle very thickly with grated cocoanut. COCOANUT AND ALMOND CAKE. Two and one-half cups powdered sugar, one cup butter, four full cups pre- pared flour, whites of seven eggs, whisked stiff; one small cup of milk, with a mere pinch of soda; one grated cocoanut, one-half teaspoonful nutmeg, the juice 9nd half the grated peel of one lemon; cream, butter and sugar; stir in lemon and nutmeg; mix weU; add the milk and whites and flour alternately. Lastly, stir in the grated cocoanut swiftly and hghtly. Bake in four jelly-cake tins. Filling.— One pound sweet almonds, whites of four eggs, whisked stiff; one heaping cup powdered sugar, two teaspoonfuls rose-water. Blanch the almonds. 264 CAKES. Let them get cold and dry; then pound in a Wedgewood mortar, adding rose water as you go. Save about two dozen to shred for the top. Stir the paste into the icing after it is made; spread between the cooled cakes; make that for the top a trifle thicker and lay it' on heavily. When it has stiffened somewhat, stick the shred almonds closely over it. Set in the oven to harden, but do not let it scorch. COFFEE CAKE. One cup of brown sugar, one cup of butter, two eggs, one-half cup of molas- ses, one cup of strong, cold coffee, one teaspoonf ul of soda, two teaspoonf uls of cinnamon, one teaspoonful of cloves, one cup of raisins or currants, and five cups of sifted flour. Add the fruit last, rubbed in a Httle of the flour. Bake about one hour. FEATHER CAKE. One egg, one cup of sugar, one tablespoonfxil of cold butter, half a cup of milk; one and one-half cups of flour; one teaspoonful of cream tartar; half a teaspoon- ful of soda. A nice plain cake — to be eaten while it is fresh. A spoonful of dried apple sauce or of peach sauce, a spoonful of jelly, the same of lemon extract, nutmeg, cinnamon, cloves and spice — ground — or half a cupful of raisins might be added for a change. ELECTION CAKE. Three cups milk, two cups sugar, one cup yeast; stir to a batter, and let stand over night; in the morning add two cups sugar, two cups butter, three eggs, half a nutmeg, one tablespoonf ul cinnamon, one pound raisins, a giU of brandy. Brown sugar is much better than white for this kind of cake, and it is improved by dissohing a half-teaspoonful of soda in a tablespoonful of milk in the morning. It should stand ui the greased pans and rise some time until qmte light before bakmg. CREAM CAKE. Four eggs, whites and yolks beaten separately, two teacups of sugar, one cup ot sweet cream, two heaping cupfuls of floxu-, one teaspoonful of soda; mix two teaspoonfuls of cream of tartar in the flour before sifting. Add the whites the last thing before the flour, and stir that in gently without beating. GOLDEN CREAM-CAKE. Yolks of eight eggs beaten to the Ughtest possible cream, two cupfuls of sugar . a pinch of salt, three teaspoonfuls of baking-powder sifted well with flour. Bake CAKES. 265 m three jelly-cake pans. Make an icing of the whites of three eggs and one pound of sugar. Spread it between the cakes and sprinkle grated cocoanut thickly over each layer. It is delicious when properly made. DRIED APPLE FRUIT-CAKE. Soak three cupfuls of dried apples over night in cold water enough to swell them; chop them in the morning, and put them on the fire with three cups of molasses; stew until almost soft; add a cupful of mce raisins (seedless, if possi- ble), and stew a few moments; when cold, add three cupfuls of flour, one cupful of butter, three eggs, and a teaspoonful of soda, bake in a steady oven This wiU make two good-sized panfuls of splendid cake; the apples will cook like citron and taste dehciously. Raisins may be omitted; also spices to taste may be added. This is not a dear, but a deUcious cake. CAKE WITHOUT EGGS. Beat together one teacupful of butter, and three teacupfuls of sugar, and when quite hght stir in one pint of sifted flour. Add to this, one pound of raisins, seeded and chopped, then mixed with a cup of sifted flour, one teaspoon- ful of nutmeg, one teaspoonful of powdered cinnamon, and lastly, oae pint of thick sour cream or milk, in which a teaspoonful of soda is dissolved. Bake immediately in buttered tins one hour in a moderate oven. WHITE MOUNTAIN CAKE. No. I. Two cups of sugar, two-thirds cup of butter, tne whites of seven eggs, well- beaten, two-thirds cup of sweet milk, two cups of flour, one cup of corn-starch, two teaspoonfuls baking-powder. Bake in jelly -cake tins. Frosting. — Whites of three eggs and some sugar beaten together not quite as stiff as usual for frosting; spread over the cake; add some grated cocoanut; then put yoiip cakes together; put cocoanut and frosting on top. WHITE MOUNTAIN CAKE. No. 2. Cream three cupfuls of sugar and one of butter, making it very light, then add a cupful of milk. .,.Beat the whites of eight eggs very stiff, add half of those to the other ingredients. Mix well into four cups of sifted flour one tablespoon- ful of baking-powder: stir this into the cake, add flavoring, then the remaining beaten whites of egg. Bake in layers like jelly-cake. Make an icing for the filling, using the whites of four eggs beaten to a .very stiff froth, with two cups of fine white sugar, and the juice of half a lemon. Spread each layer of the 266 CAKES. cake thickly with this iciug, place one on another, then ice all over the top and sides. The yolks left from this cake may be used to make a spice-caka froni the recipe of " Golden Spice-Cake." QUEEN'S CAKE. Beat well together one cupful of butter, and three cupfuls of white sugar; add the yolks of six eggs and one cupful of milk, two teaspoonfuls of vanilla or lemon extract. Jlix all thoroughly. To four cupfuls of flour, add two heap- ing teaspoonfuls of cream of taitar, and sift gently over the cake, stirring all the time. To this add one even teaspoonful of soda, dissolved in one tablespoonful of warm watei'. Mix it well. StLi' in gently the whites of six eggs beaten to a stiff foam. Bake slowly. It should be put in the oven as soon as possible after putting in the soda and whites of eggs. This is the same recipe as the one for " Citron Cake,'* only omitting the citron, ANGEL CAKE. Put into one tumbler of flour one teaspoonful of cream of tartar, then sift it five times. Sift also one glass and a half of white powdered sugar. Beat to a stiff froth the whites of eleven eggs; stir the sugar into the eggs by degrees, very lightly and carefully, adding three teaspoonfuls of vanilla extract. After this, add the flour, stirring quickly and hghtly. Pour it into a clean, bright tin cake-dish, wliich should not be buttered or hned. Bake at once in a moderate oven about forty minutes, testing it with a broom sphnt. When done, let it remain in the cake-tin, turning it upside down, with the sides resting on tha top of two saucers, so that a current of air will pass imder and over it. This is the best recipe found after trying several. A perfection cake. WASHINGTON LOAF-CAKE. Three cups of sugar, two scant cups of butter, one cup of sour milk, five eggs, and one teaspoonful of soda, three tablespoonfuls of cinnamon, half a nut- meg, grated, and two cups of raisins, one of ciirrants, and four cups of sifted flour. Mix as usual, and stir the fruit in at the last, dredged in flour. Lin* the cake-pans with paper well buttered. This cake will take longer to bake than plain; the heat of the oven must be kept at an even temperature. RIBBON CAKE. This cake is made from the same recipe as marble cake, only make double the quantity of the white part, and divide it in one half; put into it a very little CAKES. 267 cochineal. It will be a delicate pink. Bake in jelly-cake tins, and lay first the white, then the dark, then the pink one on top of the others; put together with frosting between. It makes quite a fancy cake. Frost the top when cooL GOLDEN SPICE-CAKE. This cake can be made to advantage when you have the yolks of eggs left, after having used the whites in making white cake. Take the yolks of seven eggs, and one whole egg, two cupfula of brown sugar, one cupful of molasses, one cupful of butter, one laige coflfee-cupful of sour milk, one teaspoonful of soda, (just even full), and five cupfuls of flour, one teaspoonful of ground cloves, two teaspoonfuls of cinnamon, two teaspoonfuls of ginger, one nutmeg, and a small pinch of Cayenne pepper; beat eggs, sugar and butter to a Ught batter before putting in the molasses; then add the molasses, flour and milk; beat it well together, and bake in a moderate oven; if fruit is used, take two cupfuls of raisins, flour them well and put them in last. ALMOND CAKE. One-half cupful butter, two cupfuls sugar, four eggs, one-half cupful almonds, blanched — by pouring water on them until skins easily sHp off — and cut in fine shreds, one-half teaspoonful extract bitter almonds, one pint flour, one and one- half teaspoonful baking-powder, one glass brandy, one-half cupful milk. Eub butter and sugar to a smooth white cream; add eggs, one at a time, beating three or four minutes between each. Sift flour and powder together, add to the butter, etc., with almonds, extract of bitter almonds, brandy, and milk; mix into a smooth, medium batter ; bake carefully in rather a hot oven twenty minutes. ROCHESTER JELLY CAKE. One and one-half cups sugar, two eggs, one-half cup butter, three-fourths cup milk, two heaping cups flour with one teaspoonful cream tartar, one-half teaspoonful of soda, dissolved in the milk. Put halC the above mixture in a small shallow tin, and to the remainder add one teaspoonful molasses, one-half cup raisins (chopped) or currants, one-half teaspoonful cinnamon, cloves, allspice, and a httle nutmeg, and one tablespoonful flour. Bake this in same kind of tins. Put the sheets of cake together while warm, with jelly between. FRUIT LAYER CAKE. This is a dehcious novelty in cake-making. Take one cup of sugar, half a eup of butter, one cup and a half of flour, half a cup of wine» one cup of raisins. IS 268 CAKES. two eggs aud half a teaspoouful of soda; put these ingredients together with care just as if it were a very lich cake; bake it in three layers, and put frosting between— the frosting to be made of the whites of two eggs with enough pow- dered sugar to make it thick. The top of the cake may be frosted if you choose. WHIPPED CREAM CAKE. One cup of sugar and two tablespoonfuls of soft butter stirred together; add ti e yolks of two eggs well beaten, then add four tablespoonfuls of milk, some fla^Tiug. then the beaten whites of the eggs. Mix a teaspoonful of cream tartar aud half a teaspoon of soda in a cup of flour, sift it into the cake batter, and stir in lightly. Bake in a small dripping-pan. When the cake is cool, have ready half of a pint of sweet cream sweetened and whipped to a stiff froth, also flavored. Spread it over the cake while fresh. To whip the cream easily, set it on ice before whipping, ROLLED JELLY CAKE. Three eggs, one teacup of tine sugar, one teacup of flour; beat the yolks until Ught, then add the sugar, then add two tablespoonfuls of water, a pinch of salt; lastly stir in the flour, in which there should be a heaping teaspoonful of baking- powder. The flour added gradually. Bake in long, shallow biscuit-tins, well- greased. Turn out on a damp towel on a breadboard, and cover the top with jelly, and roll up while warm. TO CUT LAYER CAKE. When cutting LayerCakes, it is better to first make a round hole in the cake, with a knife or tin tube, about an inch and a quarter in diametei This prevents the edge of the cake from crumbling when cutting it. When making custard filling for Layer-Cake, always set the dish contain- ing the custard in another dish of boihng water over the fixe; this prevents its burning, which would destroy its flavor. LAYER JELLY CAKE. Almost any soft cake recipe can be used for jelly-cake. The following is excellent: One cup of sugar, half a cup of butter, three eggs, half a cup of sweet milk, two cups of flour, two heaping teaspoonf uls of baking-powder, flavoring. For white, delicate cake, the rule for " Silver Cake " is fine; care should bs taken, however, that the oven is just right for this cake, as it browns very easily. To be baked in jelly cake tins, in layers, with filling put between when done. CAKES— FILLINGS FOR LAYER CAKES. 269 Any of the following cake-fiUing recipes may be used with these cake recipes. jfilUnGS tot Xa^er Cafees^ No. I. CREAM FILLING. Cream filling is made with one pint of new milk, two eggs, three tablespoon- fuls of sifted flour (or half cup of corn starch), one cup of sugar. Put two-thu:ds of the milk on the stove to boil, stir the sugar, flour and eggs in what is left. When the milk boils, put into it the whole, and cook it until it is as thick as custard; when cool, add vanilla extract. This custard is nice with a cup of hickory nuts, kernels chopped fine, and stirred into it. Spread between the layers of cake, This custard can be made of the yolks of the eggs only, waving the whites for the cake part. No. 2. ANOTHER CREAM FILLING. One cup powdered sugar, one-fourth cup hot water. Let them simmer Beat white of an egg and mix with the above; when cold, add one-half cup chopped raisins, one-half cup chopped walnuts, one tablespoonful of grated cocoanut. No. 3. ICE-CREAM FILLING. Make an icing as foUows: Three cups of suga.r, one of water; boU to a thick, clear syrup, or until it begins to be brittle; pour this, boihng hot, over the well beaten whites of three eggs; stir the mixture very briskly, and pour the sugar in slowly; beat it when all in, until cool. Flavor with lemon or vamUa extract. This, spread between any white cake layers, answers for *' Ice-Cream Cake." No. 4. APPLE FILLING. Peel, and slice green, tart apples; put them on the fire with sugar to suit; when tender, remove, rub them through a fine sieve, and add a smaU piece of butter. When cold, use to spread between the layers; cover the cake with plenty of sugar. No. 5 ANOTHER APPLE FILLING. One coffee-cup of sugar, one egg, three large apples grated, one lemon grated, juice and outside of the rind; beat together and cook tiU quite thick. To bs cooled before putting on the cake. Spread between layers of cake 2 TO CAKES— FILLINGS FOR LAYER CAKES. No. 6. CREAM FROSTING. A cup of sweet thick cream whipped, sweetened and flavored with vanilla, cut a loaf of cake in two, spread the frosting between and on th« top; thit tastet like Chjwlotte Russe. No. 7. PEACH-CREAM FILLING. Cut peaches into thin slices, or chop them and prepare cream by whipping and sweetening. Put a layer of peaches between the layers of cake and poui cream over each layer and over the top. Bananas, strawberries or other fruits may be used in the same way, mashing strawberries, and stewing thick with powdered sugar. No. 8. CHOCOLATE CREAM FOR FILLING. Five tablespoonfiils of grated chocolate, enough cream or milk to wet it, one cupful of sugar, one egg, one teaspoonful vanilla flavoring. Stir the ingredients over the fire until thoroughly mixed, having beaten the egg well before adding it; then add the vanilla flavoring after it is removed from the fire. No. 9. ANOTHER CHOCOLATE FILLING. The whites of thiee eggs beaten stiff, one cup of sugar, and ono cup of grated chocolate, put between the layers and on top. No. 10. BANANA FILLING. Make an icing of the whites of two eggs, and one cup and a half of powdered sugar. Spread this on the layers, and then cover thickly and entirely with bananas sliced thin or chopped fine. This cake may be flavored with vanilla The top should be simply frosted. No. II. LEMON-JELLY FILLING. Grate ths yellow from the rind of two lemons and squeeze out the jmce, two cupfuls of sugar, the yolks and whites of two eggs beaten separately; Mix the sugar and yolks, then add the whites, and then the lemons. Now, pour -on a cupful of boiling water; stir into this two tablespoonfuk of sifted flour, rubbed smooth in half a cup of water; then add a tablespoonful of melted butter; cook until it thickens. When cold, spread between the layers of cake. Oranges cani be used in place of lemons. Another filling of lemon (without cooking) is made of the grated rind andl Juice of two lemons, and the whites of two eggs beaten with one cup of sugar. CAKES. 271 No. 12. ORANGE-CAKE FILLING. Pe«l t?wo large oranges, remove the seeds, chop them fine, add half a peeled lemon, one cup of sugar, and the well-beaten white of an egg. Spread be- tween the layers of " Silver Cake " recipe. No. 13. FIG FILLING. Take a pound of figs, chop fine, and put into a stew-pan on the stove; pour over them a teacupful of water, and add a half cup of sugax. Cook all together until soft and smooth. When cold, spread between layers of cake. No, 14. FRUIT FILLING. Four tablespoonfuls of very fine chopped citron, four tablespoonfuls of finely chopped seeded raisins; half of a cupful of blanched almonds chopped fine; also a quarter of a pound of finely chopped figs. Beat the whites of three eggs to a stiff froth, adding half of a cupful of sugar; then mix thoroughly into this the whole .of the chopped ingi-edients. Put it between the layers of cake when the cake is hot, so that it will cook the egg a little. This will be found delicious. CUSTARD OR CREAM CAKE. Crecim together two cups of sugar and half a cup of butter; add half a cup of sweet jhilk in which is dissolved half a teaspoonful of soda. Beat the whites of six eggs to a stiff froth, and add to the mixture. Have one heaping teaspoonful of cream tartar stirred thoroughly into three cups of sifted flour, and add quickly. Bake in a moderate oven, in layers like jelly-cake, and when done, spread cus- tard between. For the Custard. — Take two cups of sweet milk, put it into a clean suitable dish, set it in a dish of boiling water on the range or stove. When the mUk comes to a boil, add two tablespoonfuls of corn-starch or flour stirred into half a cup of sugar, adding the yolks of four eggs, and a little cold milk. Stir this into the boiling milk, and when cooked thick enough, set aside to cool; afterwards, add the flavoring, either vanilla or lemon. It is best to make the custard first; before making the cake part. HICKORY NUT OR WALNUT CAKE. Two cups of fine, white sugar, creamed with half a cup of butter, three eggs, two-thirds of a cup of sweet milk, three cups of sifted flour, one heaping tea- spoonful of baking powder sifted through the flour. A tablespoonful (level) of 272 CAKES. powdered mace, a coffee-cup of hickory nut or walnut meats, chopped a little. Fill the cake pans with a layer of the cake, then a layer of raisins upon that, then strew over these a handful of nuts, and so on untiLthe pan is two-thirds full. Line the tins Avith well-butteied paper, and bake in a steady, but not quick oven. This is most excellent. CHEAP CREAM CAKE. One cup of sugar, one egg, one cup sweet milk, two cups flour, one table- spoonful butter, two heaping teaspoonfuls of baking-powder; flavor to taste. Divide into three parts, and bake in round shallow pans. Cream.— -Beat one egg and one half cup sugar together, then add one quarter cup flour, wet with a very httle milk, and stir this mixture into one half pint of boiling milk, until thick; flavor to taste. Spread the cream when cool between the cakes. SOFT GINGER CAKE. Stir to a cream one cupful of butter and half a cupful of brown sugar; add to this two cupfuls of cooking molasses, a cupful of sweet milk, a tablespoonful of ginger, a teaspoonful of gromid cinnamon; beat all thoroughly together, then add three eggs, the whites and yolks beaten separately; beat into this two cups of sifted flour, then a teaspoonful of soda, dissolved in a spoonful of water, and. last, two more cupfuls of sifted flour. Butter and paper two common square bread-pans, divide the mixture and pour hslf into each. Bake in a moderate oven. This cake requires long and slow baking, from forty to sixty minutes. I find that if sour, milk is used, the cakes are much lighter, but either sweet or sour is most excellent. HARD GINGERBREAD. Made the same as " Soft Gingerbread," omitting the eggs, and mixing hard enough to roU out hke biscuit; roUed nearly half an inch thick, and cut out hke small biscuits, or it can be baked in a sheet or on a biscuit-tin; cut slits a quarter of an inch deep across the top of the tin from side to side. When baked and while hot, rub over the top with molasses, and let it dry on. These two above recipes are the best I have ever found among a large variety that I have tried, the ingfedients giving the best proportion for flavor and excellence. PLAIN GINGERBREAD. One cup of dark cooking molasses, one cup of sour cream, one egg, one tea* spoonful of soda, dissolved in a little warm water, a teaspoonful of salt, and one heaping teaspoonful of ginger; make about as thick as cup-cake. To be eaten warm. CAJCBS. 273 WHITE GINGER BISCUIT. One cup of butter, two cups of sugar, one cup of sour cream or milk, three eggs, one teaspoonful of soda, dissolved in a tablespoonful of warm water, one tablespoonful of ginger, one teaspoonful of ground cinnamon, and five cups of sifted flour, or enough to roil out soft. Cut out rather thick, like biscuits ; brush over the tops while hot, with the white of an egg, or sprinkle with sugar while hot. The grated rind and the juice of an orange add much to the flavor of ginger GOLD AND SILVER CAKE. This cake is baked in layers hke jelly-cake. Divide the silver-cake batter, and color it pink vp-ith a httle cochineal; this gives you pink, white and yellow layers. Put together with frosting. Frost the top. This can be put together like marble cake, first a spoonful of one kind, then another, imtil the dish is full. BOSTON CREAM CAKES. Put into a large-sized sauce-pan half a cup of butter, and one cup of hot water; set it on the fire; when the mixture begins to boil, turn in a pint of sifted flour at once, beat and work it well with a vegetable-masher until it is very- smooth. Remove from the fire,^ and when cdol enough add five eggs that have been well beaten, first the yolks and then the whites, also half a teaspoonful of soda and a teaspoonful of salt. Drop on buttered tins in large spoonfuls, about two inches apart. Bake in a quick oven about fifteen minutes. When done and quite cold, open them on the side with a knife or scissors, and put in as much of the custard as possible. Cream for filling. — Made of two eggs, three tablespoonfuls of sifted flour (or half cup of corn-starch), and one cup of sugar. Put two-thirds of a pint of mik over the fire in a double boiler, in a third of sL pint of milk; stir the sugar, flour and beaten eggs. As soon as the milk looks like boiling, pour in the mixtm-e, and stir briskly for three minutes, until it thickens; then remove from the fire and add a teaspoonful of butter; when cool, flavor with vanilla or lemon, and fill your cakes. CHOCOLATE ECLAIRS. Make the mixtiire exactly like the recipe for "Boston Cream Cakes." Spread it on buttered pans in oblong pieces about four inches long and one and a half wide, to be laid about two inches apart; they must be baked in a rather 2 74 CAKES. quick oven, about twenty -fiveTninutes. As soon as baked, ice with chocolate icing, and when this is cold, split them on one side, and fill with the same oream as " Boston Cream Cakes. HUCKLEBERRY CAKE. Beat a cup of butter and two cups of sugar toegther until hght, then add a half cup of milk, four eggs, beaten separately, the yolks to a cream, and the whites to a stiff froth, one teaspoonful of grated nutmeg, the same of cinnamon, and two teaspoonfuls of baking-powder. The baking-powder to be rubbed into the flour. Rub one quart of huckleben-ies well with some flour, and add them last, but do not mash them. Pour into buttered pans, about an inch thick; dust the tops with sugar and bake. It is better the day after baking. SWEET STRAWBERRY CAKE. Three eggs, one cupful of sugar, two of flour, one tablespoonful of butter, a teaspoonful, heaped, of baking-powder. Beat the butter and sugar together, and add the eggs well beaten. Stir in the flour and baking-powder well sifted together. Bake in deep tin plate. This quantity will fill four p^tes. With three pints of strawberries, mix a cupful of sugar and mash them a httle. Spread the fruit between the layers of cake. The top layer of strawberries may be covered with a meringue made with the white of an egg and a tablespoonful of powdered sugar. Save out the largest berries, and arrange them around in circles on the top in Vhe white frosting. Makes a very fancy dish, as well as a most delicious cake. MOLASSES CUP CAKES. One cupful of butter, one of sugar, six eggs, five cupfuls of sifted flour, one tablespoonful of cinnamon, two tablespoonfuls of ginger, three teacupfuls of cooking molasses, and one heaping teaspoonful of soda. Stir the butter and sugar to a cream; beat the eggs very light, the yolks and whites separately, and add to it; after which put in the spices; then the molasses and flour in rota- tion, stirring the mixture all the time; beat the whole well before adding the soda, and but httle afterwards. Put into well-buttered patty-pan tins, and bake in a very moderate oven. A baker's recipe. BAKERS" GINGER SNAPS. Boil all together the following ingredients: Two cups of brown sugar, two cups of cooking molasses, one cup of shortening, which should be part butter, one large tablespoonful of ginger, one tablespoonful of ground cinnamon, one teaspoonful of cloves; remove from the fire and let it cool. In the meantime, CAKES. 275 sift four cups of flour and stir part of it iiito the above mixture. Now dissolve a teaspoonful of soda in a tablespoon ful of warm water and beat into this mix- ture, stir in the remainder of the flour, and make stiff enough to roll into long rolls about one inch in diameter, and cut off from the end into half-inch pieces. Place them on well-buttered tins, giving plenty of room to spread. Bake in a moderate oven. Let them cool before taking out of the tins. GINGER COOKIES. One cup sugar, one cup molasses, one cup butter, one egg, one tablespoonful vinegar, one tablespoonful ginger, one teasnoonful soda, dissolved in boiling water, mix like cookey dough, rather soft. GINGER SNAPS One cup brown sugar, two cups molasses, one large cup butter, two tea- spoonfuls soda, two teaspoonfuls ginger, three pints flour to commence with; rub shortening and sugar together into the flour; add enough more flour to roll very smooth, very thin, and bake in a quick oven. The dough can be kept for days by putting it in the flour-barrol under the flour, and bake a few at a time. The more flour that can be worked in and the smoother they can be roUed, the better and more brittle they will be. Should be rolled out to wafer-like thin- ness. Bake quickly without burning. They should become perfectly cold before putting aside. DOMINOES. Have a plain cake baked in rather thin sheets, and cut into small oblong pieces the size and shape of a domino, a trifle larger. Frost the top and sidts. When the frosting is hard, di-aw the black hues and make the dots, with a small brush dipped in melted chocolate. These are very nice for children's parties. FANCY CAKES- These delicious little fancy cakes may be made by making a rich jumble- paste— roUing out in any desired shape; cut some paste in thick, narrow strips and lay around your cakes, so as to form a deep, cup-Uke edge; place on a well- buttered tin and bake. When done, fiH with iced fruit, prepared as follows: Take rich, ripe peaches (canned nes will do, if fine and well-drained from aU juice), cut in halves; plums, strawberries, pineapples cut in squares, or small triangles, or any other available fruit, and dip in the white of an egg that has been very sUghtly beaten and then in pulverized sugar, and lay in the centre of your cakes 2^b CAKES. WAFERS. Dissolve four ounces of butter in half a teacup of raiDc; stir together four ounces of white sugar, eight ounces of sifted flour, and the yolk of one egg, add- ing gradually the butter and milk, a tablespoonful of orange-flower water, and a pinch of salt; mix it well. Heat the wafer-irons, butter their inner surfaces, put in a tablespoonful of the batter, and close the irons immediately; put the irons over the fire, and turn them occasionally, until the wafer is cooked; when the wafers are all cooked, roU them on a small round stick, stand them upon a sieve, and dry them; serve with ices. PEACH CAKES Take the yolks and whites of five eggs and beat them separately (the whites to a stiff froth). Then mix the beaten yolks with half a pound of pulverized and sifted loaf or crushed sugar, and beat the two together thoroughly. Fifteen minutes will be none too long for the latter operation if you would have excel- lence with your cakes. Now add half a pound of fine flour, dredging it in a little at a time, and then put in the whites of the eggs, beating the whole together for four or five minutes- Then with a large spoon, drop the batter upon a baking-tin, which has been buttered and floured, being car6ful to have the cakes as nearly the same size as possible, and resembling in shape the half of a peach. Have a quick oven ready, and bake the cakes about ten minutes, watching them closely so that they may only come to a light brown color. Then take them out, spread the flat side of each with peach jam, and stick them together in pairs, covering the outside with a thin coat of icing, which when dry can be brushed over on one side of the cake, with a little cochineal water. CUP CAKES. Two cups of sugar, one cup of butter, one cup of milk, three cups and a half of flour, and four eggs, half a teaspoonful of soda, large spoon cream tartar; stir butter and sugar together, and add the beaten yolks of the eggs, then the milk, then flavoring, and the whites. Put cream tartar in flour and add last. Bake in buttered gem-pans, or drop the batter, a teaspoonful at a time, in rows, on flat buttered tins. To this recipe may be added a cup of English currants or chopped raisins; and a^o another variety of cakes may be made by adding a half cup of citron sficed and floured, a half-cupful of chopped almonds, and lemon extract. CAKES 277 VARIEGATED CAKES. One cup powdered sugar, one-half cup of butter creamed with the sugar, one-half cup of milk, four eggs, the whites only, whipped light, two and one- half cups of prepared flom. Bitter almond flavoring, spinach juice and. cochineal. Cream, the butter and sugar; add the milk, flavoring, the whites and flour. Divide the batter into three parts. Bruise and pound a few leaves of spinach in a thin muslin bag until you can express the juice. Put a few drops of this into one portion of the batter, color another with cochmeal, leaving the third white. Put a little of each into small, round pans or cups, giving a light stir to each color as you add the next. This will vein the cakes prettily. Put the white between the pink and green, that the tints may show better. If you can get pistachio nuts to pound up for the green, the cakes will be much nicer. Ice on sides and top CORN STARCH CAKES. One cupful each of butter and sweet milk, and half a cup of com-starch, two cupfuls each of sugar and flour, the whites of five eggs beaten to a stiff froth, two teaspoonfuls of cream of tartar and one of soda; flavor to taste Bake in gem-tins or patty -pans. SPONGE DROPS. Beat to a froth three eggs and one teacup of sugar; stir into this one heaping coffee-cup of flour, iix which one teaspoonf ul of cream of tartar and half a tea- spoonful of saleratus are thoroughly mixed, ilavor with lemon. Butter tin sheets with washed butter, and drop in teaspoonfuls about three inches apart. Bake instantly in a very quick oven. Watch closely as they will burn easily. Serve with ice cream. SAVORY BISCUITS OR LADY FINGERS. Put nine tablespoonfuls of fine white sugar into a bowl, and put the bowl mto hot water to heat the sugar; when the sugar is thoroughly heated, break nine eggs into the bowl and beat them quickly until they become a little warm and rather thick; then take the bowl from the water, and continue beating imtil it is nearly or quite cold; now stir in hghtly nine tablespoonfuls of sifted flour; then with a paper-funnel, or something of the kind, lay this mixture out upon papers, in biscuits three inches long and half an inch thick, in the form of fingers; sift sugar over the biscuits, and bake them upon tins. to a light brownj when they are done and oold, remove them from the papers, by wetting them 2 78 CAKES. on the back; dry them, and they are ready for use. They are often used in making Charlotte Russe. PASTRY SANDWICHES. Puff-paste, jam of any kind, the white of an egg, sifted sugar. Roll the paste out thin ; put half of it on a baking-sheet or tin, and spread equally over it apricot, greengage, or any preserve that may be preferred. Lay over this preserve another thin paste, press the edges together all round, abd mark the paste in hues vdth a knife on the surface, to show where to cut it when baked. Bake from twenty minutes to half an hour; and, a short time before being done, take the pastry out of the oven, brush it over with the white of an egg, sift over pounded sugar, and put it back in the oven to color. When cold, cut it into strips; pile these on a dish pyramidically, and serve. This may be made of jelly-cake dough, and, after baking, allowed to oool before spreading with the preserve; either way is good, as well as fanciful. NEAPOLITAINES. One cup of powdered sugar, half a cup of butter, two tablespoonfuls of lemon- juice, three whole eggs, and three yolks, beaten separately; three cups of sifted flour. Put this all together with half a teaspoonf ul of soda, dissolved in a table- spoonful of milk. K it is too stiff to roll out, add just enough more milk. Roll it out a quarter of an inch thick, and cut it out with any tin cutter. Place the cakes in a pan slightly greased, and color the tops with beaten egg and milk, with some chopped almonds over them. Bake in a rather quick oven. BRUNSWICK JELLY CAKES. Stir one cup of powdered white sugar, and one haff cup of butter together, till perfectly Ught; beat the yolks of three eggs till very thick and smooth; sift three cups of flour, and stii' it into the beaten eggs with the butter aiid sugar; add a teaspoonf ul of mixed spice (nutmeg, mace and cinnamon) and half a glass of rose-water or wine; stir the whole well, and lay it on your paste-board, which must first be sprinkled with flour; if you find it so moist as to be unmanageable, throw in a little more flour; spread the dough into a sheet about half an inch thick, and cut it out in round cakes with a biscuit-cutter; lay them in buttered pans and bake about five or six minutes; when cold, spread over the surface of each cake a hquor of fruit- jelly or marmalade; then beat the whites of three or four eggs till it stapds aloue; beat into the froth, by degrees, a suflSciency of powdered loaf-sugar to make it as thick ns icing; flavor with a few drops of strong essence of lemon, and \v\t\\ a j:poon heap it up on each cake, making it CAKES. 2 79 high in the centre; put the cakes into a coal oven, and as soon as the tops are colored a pale brown, take them out. LITTLE PLUM CAKES. One cup. of sugar and half a cup of butter, beaten to a smooth cream; add three well-beaten eggs, a teaspoonf ul of vanilla extract, four cups of sifted flour, one cup of raisins, and one of currants, half of a teaspoonful of baking-soda, ! dissolved in a little water, and milk enough to make a stiff batter; drop this; batter in drops on well-buttered tins, and bake in a quick oven. JUMBLES. Cream together two cups of sugar and one of .butter, add three weli-beaten eggs and six tablespooufuls of sweet milk,. two teaspoonf uls of baking-powder, flavor to taste; flour' enough to make into a soft dough; do not roll it on the paste-board, but break off pieces of dough the size of a walnut and make into rings by roUing out rolls as large as your imger, and joining the ends; lay them on tins to bake, an inch apart, as it rises and spreads; bake in a moderate oven. These jumble's are very dehcate, will keep a long time. WINE JUMBLES. One cup of butter, two of sugar, three eggs, one wine-glass of wine, one spoonful of vanilla, and flour enough to roll out. Roll as thin as the blade of a knife, and cut with an oval cutter. Bake on tin-sheets, in a quick oven, until a dark brown. These will keep a year if kept in a tin box and in a dry place. COCOANUT JUMBLES. Grate one large cupful of cocoanut; rub one cupful of butter with one and a half cupfuls of sugar; add three beaten eggs, whites and yolks separately, two tablespoohfuls of milk, and five cupfuls of sifted flour; then add by degrees the gi-ated nut, so as to make a stiff dough, rolled thin, and cut ^\'ith a round cutter, , having a hole in the middle. Bake in a quick oven from five to ten minutes. PHILADELPHIA JUMBLES. Two cups of sugar, one cup of butter, eight eggs, beaten light; essence of bitter almond or rose to taste; enough flour to enable you to roll them out. Stir the sugar and butter to a light cream, then add the well-whipped eggs, the flavoring and flour; mix well together, roll out in powdered sugar, roll in a sheet a quarter of an inch thick; cut into rings with a jagging-iron, and bake in a quick oven on buttered tins. 28o CAKES. ALMOND JUMBLES. Three cupfuls of soft sugar, two cupfuls of flour, half a cupful of butter, one teacupful of loppered milk, five eggs, well-beaten, two tablespoonf uls of rose- water, three-quarters of a pound of almonds, blanched and chopped very fine; one teaspoonful of soda, dissolved in boiling water. Cream, butter and sugar; stir in the beaten yolks the milk, flour, rose-water, ahnoDds, and, lastly, the beaten whites very lightly, and quickly; drop in rings on buttered paper, and bake at once. FRUIT JUMPLES Two cups of sugar, one cup of butter, five cupfuls of flour, five eggs, one email teacupful of milk, in which dissolve half a teaspoonful of soda, cream the butter; add the sugar; cream again; then add yolks of eggs, the milk, beaten whites and flour; a little cinnamon, nutmeg, allspice, and ground cloves, and one-quarter of a pound of currants, roUed in flour. COOKIES. One cup of butter, two cups of sugar, a small teacupful of sweet milk, half a grated outmeg, and five cups of sifted flour, in which there has been sifted with it two teaspoonfuls of baking-powder; mix into a soft dough, and cut into round cakes; roll the dough as thin as pie-crust. Bake in a quick oven a light- brown. These can be made of sour milk and a teaspoonful of soda dissolved in it, or sour or sweet cream can be used in place of butter. Water cookies made the same as above, using water in place of milk. Water cookies keep longer than milk cookies. FAVORITE COOKIES. One cup of butter, one and a half cups of sugar, one half cup of sour mibc, one level teaspoonful of soda, a teaspoonfiol of grated nutmeg. Flour enough to roll; make quite soft. Put a tablespoonf ul of fine sugar on a plate and dip the tops of each as you cut them out. Place on buttered tins and bake in a quick oven, a light brown. FRUIT COOKIES One cupful and a half of sugar, one cupful of butter, one-half cup of sweet milk, one egg, two teaspoonfuls of baking-powder, a teaspoonful of grated nut- meg, three tablespoonfuls of English currants or chopped raisins. Mix soft, and roll out, using just enough flour to stiffen sufficiently. Cut out with a large cutter, wet the tops with milk, and sprinkle sugar over them. Bake on buttered tins in a quick oven. CAKES. 281 CRISP COOKIES. (Very Nice.) One cup of butter, two cups of sugar, three eggs •well-beaten, a teaspoonfu] of soda and two of cream tartar, spoonful of milk, one teaspoonful of nutmeg,, and one of cinnamon. Flour enough to make a soft dough just stiff enough to roll out. Try a pint of sifted jQour to begin with, working it in gradually. Spread a little sweet milk over each, and sprinkle with sugar. Bake in a quick oven a light brown. LEMON COOKIES. Four cups of sifted flour, or enough for a stiff dough; one teacupful of butter, two cups of sugar, the juice of one lemon, and the grated peel from the outside, three eggs, whipped very light. Beat thoroughly each ingredient, adding after all is in a half teaspoonful of soda, dissolved in a tablespoonful of milk. Roll out as any cookies, and bake a light brown. Use no other wetting, COCOANUT COOKIES. One cup grated cocoanut, one and one-haK cups sugar, three-fourths cup butter, one-half cup milk, two eggs, one large teaspoonful baking-powder, one- half teaspoonful extract of vanilla, and flour enough to roll out. DOUGHNUTS OR FRIED CAKES. Success in making good fried cakes depends as much on the cooking as the mixing. In the first place, there should be boiling lard enough to free them from the bottom of the kettle, so that they swim on the top, and the lard should never be so hot as to smoke or so cool as not to be at the boiling point; if it is, ' they soak grease, and are spoiled. If it is at the right heat, the doughnuts will in about ten minutes Idc of a dehcate brown outside and nicely cooked inside. Five or six minutes wiU cook a cruller. Try the fat by dropping a bit of the dough in first; if it is right, the fat wiU boil up when it is dropped in. They should be turned over almost constantly, which causes them to rise and brown evenly. When they are sufficiently cooked, raise them from the hot fat, and drain them until every drop ceases dripping. CRULLERS OR FRIED CAKES. One and a half cupfuls of sugar, one cupful of sour milk, two eggs, two scant tablespoonfuls of melted butter, half a nutmeg grated, a large teaspoonful of cinnamon, a teaspoonful of salt, and one of soda; make a httle stiff er than biscuit dough, roU out a quarter of an inch thick, and cut with a fried-cake cutter, with a hole in the centre. Fry in hot lard. 282 CAKES. These can be made with sweet milk and baking-powder, iising two heaping teaspoonfuls of the baking-powder in place of soda. RAISED DOUGHNUTS. Old-fashioned "raised doughuuts," are seldom seen, now-a-days, but are easily made. Make a sponge as for bread, using a pint of warm water or milk, and a large half cupful of yeast; when the sponge is very Ught, add lialf a cupful of butter or sweet laid, a coffee-cupful of sugar, a teaspoonful of salt and one small teaspoonful of soda, dissolved m a httle water, one tablespoonful of cinna- mon, a httle grated nutmeg; stir in now two well-beaten eggs, add sifted flour until it is the consistency of biscuit-dough, knead it well, cover and let rise; then roll the dough out into a sheet half an inch thick, cut out v\ith a very small biscuit-cutter, or in strips half an inch wide and three inches long, place them on greased tins, cover them well, and let them rise before frying them. Drop them in very hot lard. Raised cakes require longer time than cakes made with baking-powder. Sift powdered sugar over them as fast as they are fi'ied, while warm. Our grandmothers put allspice into these cakes; that, however, is a matter of taste. BAKERS' RAISED DOUGHNUTS. Warm a teacupful of lard in a pint of milk; when nearly cool, add enough flour to make a thick batter, and add a small cupful of yeast; beat it well, and set it to rise; when light, work in gradually and carefully three cupfuls of sugar, the whipped whites of six eggs, half a teaspoonful of soda, dissolved in a spoon- ful of milk; one teaspoonful of salt, a teaspoonful of ground cinnamon, and half of a nutmeg grated; then work in gradually enough flour to make it stiff enough to roll out; let it rise again, and when very hght, roll it out in a sheet an ^nch thick; cut into rounds; put into .the centre of each round a large Sultana raisin, seeded, and mold into perfectly round balls ; flatten a httle; let them stand a few minutes before boiling them; have plenty of lard in the pot, and when it boils drop in the cakes; when they are a light brown, take them out with a perforated skimmer; drain on soft white paper, and roll, while warm, in fine powdered sugar, — PurselVa Bakery, New York City, CRULLERS OR WONDERS. Three eggs, three tablespoonfuls of melted lard or butter, three tablespoon- fuls of sugar, mix very hard with sifted flour, as hard as can be rolled, and to be rolled very thin hke pie- crust; cut in squares three inches long and two wide, then cut several slits or lines lengthwise, to within a quarter of an inch of the CAKES. 283 edges of the ends; nin your two forefingers through every other slit; lay them down on the board edgewise, and dent them. These are very dainty when fried.. Fry in hot lard a light brown. GERMAN DOUGHNUTS. One pint of mUk, four eggs, one small tablespoonful of melted butter, flavor- ing, salt to taste; first boil the milk and pour it, while hot, over a pint of flour; beat it very smooth, and when it is cool, have ready the yolks of the eggs well- beaten; add them to the milk and flour, beaten well into it, then add the well-beaten .whites, then lastly add the salt and as much more flour as will make the whole into a soft dough; flour your board, turn your dough upon it, roU it in pieces as thick as your finger and turn them in the form of a ring; cook in plenty of boiling lard. A nice breakfast cake with coffee. NUT CAKES (Fried.) Beat two eggs well, add to them one ounce of sifted sugar, two ounces of warmed butter, two tablespoonf uls of y^ast, a teacupful of luke-warm milk and a little salt. Whip aU well together, then stir in by degrees one pound of flour, and, if requisite, more milk, making thin dough. Beat it until it faUs from the spoon, then set it to rise. When it has risen, make butter or lard hot in a frying-pan; cut from the light dough little pieces the size of a walnut, and with- out molding or kneading, fry them pale brown. As they are done, lay them on a napkin to absorb any of the fat. TRIFLES. Work one e^'g and a tablespoonful of sugar to as much flour as will make a stiff paste; roll it as thin as a dollar piece, and cut it into small round or square cakes; drop two or three at a time into the boiling lard; when they rise to the surface and turn over they are done; take them out ■with a skimmer and lay them on an inverted sieve to drain. When served for dessert or supper, put a spoonful of jelly on each. PUFF-BALL DOUGHNUTS. These doughnuts, eaten fresh and warm, are a dehcioiis breakfast dish, and are quickly made. Three eggs, one cupful of sugar, a pint of sweet milk, salt, nutmeg, and flour enough to pemiit the spoon to stand upinght in the mixture; . add two heaping teaspoonfuls of baldng-powder to the flour; beat all until, very light. Drop by the dessertspoonful into boiling lard.. These will not absorb a bjt of fat, and are not at all rich, and consequently are the least injurious of this kind of cakes. 19 GENERAL REMARKS. Use the very best materials in making pastry; the shortening should be fresh, sweet, and hard; the water cold (ice water is best), the paste rolled on a cold board, and all handled as httle as possible. When the crust is made, it makes it much more flakey and puff much more to put it in a dish covered with a cloth, and set in a very cold place for half an hour, or even^n hour; in summer, it could be placed in the ice box. A great improvement is made in pie-crust by the addition of about a heaping teaspoonful of baking-powder to a quart of flour, also brushing the paste as often as rolled out, and the pieces of butter placed thereon, with the white of an egg, assists it to rise in leaves or flakes. As this is the great beauty of puff-paste, it is as well to try this method. If currants are to be used in pies, they should be carefully picked over, and washed in several waters, dried in a towel, and dredged with flour before they are suitable for use. Raisins, and all dried fruits for pies and cakes, should be seeded, stoned, and 'dredged with flour, before using. Almonds should be blanched by pouring boihng water upon them, and then slipping the skin off with the fingers. In pounding them, always add a little rose or orange water, with fine sugar, to prevent their becoming oily. Great care is requisite in heating an oven for baking pastry. If you can hold your hand in the heated oven while you count twenty, the oven has just the proper temperature, and it should be kept at this temperatiu-e as long as the pastry is in ; this heat will bake to a light brown, and will give the pastry a fresh and flakey appearance. If you suffer the heat to abate, the under crust wdl become heavy and clammy, and the upper crust will fall in. PASTRY PIES AND TARTS. 285 Another good way to ascertain when the oven is heated to the proper degree for puff -paste: put a small piece of the paste in previous to baking the whole, and then the heat can thus be judged of. Pie-crust can be kept a week, and the last be better than the first, if put in a tightly covered dish, and set in the ice-chest in summer, and in a cool place in winter, and thus you can make a fresh pie every day with little trouble. In baking custard, pimapkin or squash pies, it is well, in order that the mix- ture may not be absorbed by the paste, to first partly bake the paste before add- ing it, and when stewed fruit is used the filling should be perfectly cool when put in, or it vnll make the bottom crust sodden. HOW TO MAKE A PIE. After making the crust, take a portion of it, roU it out and fit it to a buttered pio -plate by cutting it off evenly around the edge; gather up the scraps left from cutting and make into another sheet for the top crust; roll it a little thinner than the under crust; lap one half over the other and cut three or four shts about a quarter of an inch from the folded edge, (this prevents the steam from escaping through the rim of the pie, and causing the juices to run out from the edges). Now fill your pie-plate with your prepared filling, wet the top edge of the rim, lay the upper crust across the centre of the pie, turn back the half that is lapped over, seal the two edges together by slightly pressing down with your thumb, then notch evenly and regularly with a three-tined fork, dipping occasionally in flour to prevent sticking. Bake in a rather quick oven a light brown, and until , the filling boils up through the slits in the upper crust. To prevent the juice soaldng through into the crust, making it soggy, wet the imder crust with the white of an egg, just before you put in the pie mixture. , If the top of the pie is brushed over with the egg, it gives it a beautiful glaze. FOR ICING PASTRY. To ice pastry, which is the usual method adopted for fruit tarts and sweet dishes of pastry, put the white of an egg on a plate, and with the blade of a knife beat it to a stiff froth. When the pastry is nearly baked, brush it over with this, and sift over some pounded sugar; put it back into the oven to set the glaze, and in a few minutes it wiU be done. Great care should be taken that the paste does not catch or bum in the oven, which it is very Uable to do after the icing is laid on. Or make a meringue by adding a tablespoonf ul of white sugar to the beaten white of one egg. Spread over the top, and shghtly brown in the oven. 286 PASTRY, PIES AND TARTS. i FINE PUFF-PASTE. Into one quait of sifted flour, mix two toaspoonfuls of baking-powder, and a teaspoonful of salt; then sift again. Meaiuie out one teacupful of butter and one of lard, hard and cold. Take the lard and rub into the flour until a very- fine, smooth paste. Then put in just enough icewater, say half a cupful, con- taining a beaten white of egg, to mix a very stiff dough. Roll it out into a thin sheet, spread with one-fourth of the butter, sprinkle over with a httle flour, then roU up closely in a long roll, Uke a scroll, double the ends towards the centre, flatten and reroU. then spread again with another quarter of the butter. Repeat this operation until the butter is used up. Put it on an earthen dish, cover it -with a cloth and -set it in a cold place, in the ice-box in summer; let it remain until cold; an hour or more before making out the cmst. Tarts made with this paste cannot be cut with a knife when fresh; they go into flakes at the touch. You. may roll this pastry in any direction, from you, towards you, sideways, anyway, it matters not, but you must have nice flour, ice- water, and very little of it, and strength to roll it, if you would succeed. This recipe I purchased from a colored cook on one of the Lake Michigan steamers many years ago, and it is, without exception, the finest puff -paste I have ever seen. PUFF-PASTE FOR PIES. One quart of pastry flour, one pint of butter, on6 tablespoonful of salt, one of sugar, one and a quarter cupfuls of ice- water. Wash the hands with soap and water, and dip them first in very hot, and then in cold water. Rinse a large bowl or pan with boiling water, and then with cold. Half fill it with cold water. Wash the butter in this, working it with the hands until it is light and waxy. This frees it from the salt and buttermilk, and lightens it, so that the pastry is more delicate. Shape the butter into two tliin cakes, and put in a pan of ice- water to harden. Mix the salt and sugar with the flour. With the hands, rub one-third of the butter into the flour. Add the water, stiiTing with a knife. Stir quickly and vigorously, until the paste is a smooth ball. Sprinkle the board lightly with flour. Tmu the paste on this and pound quickly and lightly vnth the rolling-pin. Do not break the paste. iloU from you, and to one side; or, if easier to roll from you all the tinie, turn the paste around. When it is about one-fourth of an inch thick, wipe the remaining butter, break it in bits, and spread these on the paste. Sprinkle lightly with flour. Fold the paste, tme- third from each side, so that the edges meet. Now fold from the ends, but do PASTRY, PIES AND TARTS. 287 not have these meet. Double the paste, pound lightly, and roll down to about one-third of an inch in thickness. Fold as before, and roll down again. Repeat this three times, if for pies, and six times if for vol-au-vents, patties, tarts, etc. Place on the ice, to harden, wheri it has been rolled the last time. It should be in the ice-chest at least an hour before being used. In hot weather, if the paste sticks when being rolled down, put it on a tin sheet, and place on ice. As soon as' it is chilled, it will roll easily. The less flour you use in roUing out the paste, the tenderer it wiU be. No matter how carefully every part of the work may be done, the paste will not be good if much flom* is used. -Maria Farloa. SOYER'S RECIPE FOR PUFF-PASTE. To every pound of flour allow the yolk of one egg, the juice of one lemon, half a saltspoonful of salt, cold water, one pound of fresh butter. Put the flour on to the paste-board; make a hole in the centre, into which put the yolk of the egg, the lemon- juice, and salt; mix the whole with cold water (this should be iced in summer, if convenient) into a soft, flexible paste with the right hand, and handle it as little as possible; then squeeze all the buttermilk from the butter, wring it in a cloth, and roll out the paste; place the butter on this, and fold the edges of the paste over, so as to hide it; roll it out again to the thickness of a quarter of an inch; fold over one-thhd, over which again pass the rolling-pin; then fold over the other third, thus forming a square; place it with the ends, top, and bottom before you, shaking a httle flour both under and over, and repeat the rolls and turns twice again, as before. Flour a baking sheet, put the paste on this, and let it remain on ice or in some cool place for half an hour; then roU twice more, turning it as before; place it again upon the ice for a quarter of an hour, give it two more rolls, making seven in all, and it is ready for use when required. RULE FOR UNDER CRUST. A good rule for pie-crust for a pie requiring only an under crust, — as a custard or pumpkin pie,— is: Three large tablespoonfuls of flour sifted; rubbing into it a large tablespoonful of cold butter, or part butter and part lard, and a pinch of salt, mixing with cold water enough to form a smooth, stiff paste, and rolled quite thin. PLAIN PIE-CRUST. Two and a half cupfuls of sifted flour, one cupful of shortening, half butter and half lard, cold; a pinch of salt, a heaping teaspoonful of baking-powder, 288 PASTRY, PIES AND TARTS. sifted through the flour. Rub thoroughly the shortening into the flour. Mix together with half a teacupful of cold water, or enough to form a rather stiff dough; mix as Httle as possible, just enough to get it into shape to roll out; it must be handled very lightly. This rule is for two pies. When you have a little pie-crust left, do not throw it away; roll it thin, cut it in small squares and bake. Just before tea, put a spoonful of raspberry jelly on each square. PUFF-PASTE OF SUET. Two cupfuls of flour, one-half teaspoonf ul of salt, one teaspoonful of baking- powder, one cup of chopped suet, freed of skin, and chopped very fine, one cup- ful of water. Place the flour, sifted with the powder, in a bowl, add suet and water; mix into smooth, rather firm dough. This paste is excellent for fruit puddings, and dumplings that are boiled; if it is well made, it will be light and flaky, and the suet imperceptible. It is also excellent for meat pies, baked or boiled. All the ingredients should be very cold when mixing, and the suet dredged with flour after it is chopped, to prevent the particles from adhering to each other. POTATO CRUST. Boil and mash a dozen medmm-sized potatoes, add one good teaspoonful of salt, two tablespoonfuls of cold butter, and half a cupful of mUk or cream. Stiffen with flour sufficient to roll out. Nice for the tops of meat pies. TO MAKE PIE-CRUST FLAKY In making a pie, after you have rolled out your top crust, cut it about the right size, spread it over with butter, then shake sifted flour over the butter, enough to cover it well. Cut a slit m the middle, place it over the top of your pie, and fasten the edges as any pie. Now take the pie on your left hand, and a dipper of cold water in your right hand; tip the pie slanting a little, poiu* over the water sufficiently to rinse off the flour. Enough flour will stick to the butter to fry into the crust, to give it a fine, bUstered, flaky look, which many cooks think is much better than rolling the butter into the ciiist. *• TARTLETS. Talis of strawbeiTy or any other kind of preserves are generally made of the trimmings of puff-paste rolled a little thicker than for ordinary pies; then cut out with a round cutter, first dipped in hot water, to make the edges smooth, and placed in small tart-pans, first pricking a few holes at the bottom with a PASTRY, PIES AND TARTS. iS^ fork before placing them in the oven. Bake from ten to fifteen minutes. Let the paste cool a little; then fill it with preserve. By this manner, both the fiavor and color of the jam are preserved, which would be lost were it baked in the oven on the paste; and, besides, so much jam is not required PATTIES, OR SHELLS FOR TARTS Eoll out a nice puff-paste thin; cut out with a glass or cookey-cutter, and with a wine-glass or smaller cutter, cut out the centre of two out of three; lay the rings thus made on the third, and bake at once. May be used for veal or oyster patties, or fiUed with jelly, jam or preserves, as tarts. Or shells may be made by lining patty -pans with paste. If the paste is light, the shells will be fine. Filled with jelly and covered with meringue (tablespoonful of sugar to the white of one egg)j and browned in oven, they are very nice to serve for tea. If the cutters are dipped in hot water, the edges of the tartlets will rise much higher and smoother when baking. TARTLETS. . Tartlets are nice made in this manner: RoU some good puff-paste out thin, and cnt it into two and a half inch squares; brush each square over with the white of an egg, then fold down the comers, so that they all meet in the middle of each piece of paste; slightly press the two pieces together, brush them over with the egg, sift over sugar, and bake in a nice quick oven for about a quarter of an hour. When they are done, make a little hole in the middle of the paste, and fill it up with apricot jam, marmalade, or red-currant jelly. Pile them high in the centre of a dish, on a nankin, and garnish with the same preserve the tartlets are filled with. TARTS. Larger pans are required for tarts proper, the size of small, shallow pie-tins; then after the paste is baked and cooled and filled with the jam or preserve, a few stars or leaves are placed on the top, or strips of paste, criss-crossed on the top, all of which have been previously baked on a tin by themselves. Dried fruit, stewed until thick, makes fine tart pies, also cranberries, stewed and well sweetened. GREEN APPLE PIE. Peel, core and sUce tart apples enough for a pie; sprinkle over about three tablespoonf uls of sugar, a teaspoonful of cinnamon, a small level tablespoonful of sifted flour, two tablespoonf uls of water, a few bits of butter; stir all together 290 PASTRY, PIES AND TARTS. with a spoon; put it into a pie-tin lined with pie-paste: cover with a top crust and bake about forty minutes. The result will be a delicious, juicy pie. APPLE CUSTARD PIE. No. i. Three cupfuls of milk, four eggs, and one cupful of sugar, two cupfuls of thick stewed apples, strained through a colander. Beat the whites and yolks of the eggs lightly, and mix the yolks well with the apples, flavoring with nutmeg. Then beat into this the milk, and lastly the whites. Let the crust partly bake before turning in this filling. To be baked with only the one crust, Uke all . custard pies. APPLE CUSTARD PIE. No. 2. Select fair sweet apples, pare and grate them, and to every teacupful of the apple add two eggs well beaten, two tablespoonfuls of fine sugar, one of melted butter, the grated rind and half the juice of one lemon, half a wine-glass of brandy, and one teacupful of milk; mix all well, and pour into a deep plate lined with paste; put a strip of the paste around the edge of the dish and bake thirty minutes. APPLE CUSTARD PIE. No. 3. Lay a crust in your plates; sUce apples thin, and half fill your plates; pour over them a custard made of four eggs and one quart of milk, sweetened and sea- soned to your taste. APPLE CUSTARD PIE. No. 4. Peel sour apples and stew until soft, and not much water left in them; then rub through a colander; beat three eggs for each pie to be baked, and put in at the rate of one cupful of butter and one of sugar for three pies; season with nutmeg. IRISH APPLE PIE. Pare and take out the cores of the apples, cutting each apple into four or eight pieces, according to their size. Lay them neatly in a baking dish, season- ing them with brown sugar, and any spice, such as pounded cloves and cinna- mon, or grated lemon-peel. A little quince marmalade gives a fine flavot to the pie. Add a little water, and cover with puff -paste. Bake for an hour. MOCK APPLE PIE Crush finely, with a rolling-pin, one large Boston cracker; put it into a bowl, and pour upon it one teacupful of cold water; add one teacupful of fine white PASTE y, . PIES AND TARTS. 29 1 sugar, the juice ^nd pulp o£ one lemon, half a lemon-rind grated, and a little nutmeg; line the pie-plate ■«dth half puff-paste5 pour in the mixture, cover with the paste,land bake half an hour. These are proportions for one pie. APPLE AND PEACH MERINGUE PIE. Stew the apples or peaches and sweeten to taste. Mash smootn and. season with nutmeg. Fill the crusts and bake until just done. Put oh no top crust. Take the whites of three eggs for each pie, and whip to a stiff froth, and sweeten. with three tablespoonfuls of powdered sugar. Flavor with rose-water or vainiUa; beat imtil it wiU stand alone; then spread it ou the pie one-half to one inch thick; set it back into 'the oven imtil the meringue is well " set." Eat cold. COCOANUT PIE. No. i. One-half cup dessicated cocoanut, soaked in one cupful of milk, two eggs, one smaU cupful of sugar, butter the size of an egg. This is for one small-sized pie. Nice with a meringue on top. COCOANUT PIE. No. 2. Cut off the brown part of the cocoanut, grate the white part, mix it vdth milk, and set it on the fire and let it boil slowly eight or ten minutes. To a pound of the grated cocoanut, allow a quart of milk, eight eggs, four table- spoonfuls of sifted white sugar, a glass of wine, a small cracker, pounded fine, two spoonfuls of melted butter, and half a nutmeg. The eggs and sugar should be beaten together to a froth, then the wine stirred in. Put them into the milk and cocoanut, which should be first allowed to get quite cool; add the cracker and nutmeg, turn the whole into deep pie plates, with a lining and rim of puff- paste. Bake them as soon as turned into the plates. CHOCOLATE CUSTARD PIE. No. i. One quarter cake of Baker's chocolate, grated; one pint of boiling water, six eggs, one quart of milk, one-half cupful of white sugar, two teaspoonfuls of vaniUa, Dissolve the chocolate in a very Uttle milk, stir into the boiling water, and boD. three minutes. When nearly cold, beat up with this the yolks of all the eggs and the whites of three. Stir this mixt'ire into the milk, season and pour into shells of good paste. When the custard v?- " set "—but not more than half done — spread over it the whites whipped to a froth, with two tablespoonfuls of sugar. You may bake these custards without paste, in a pudding-dish or cups set in boiling water aga pastry, piessAnd tarts. CHOCOLATE PIE. No. 2. Put some grated chocolate into a basin and place on the back of the stove and let it melt (do not add any water to it); beat one egg and some sugar in it; when melted: spread this on the top of a custard pie. Lovers of chocolate wiJJ like this. LEMON PIE. (Superior.) Take a deep dish, grate into it the outside of the rind of two lemons; add to that a cup and a half of white sugar, two heaping tablespoonfuls of unsifted flour, or one of corn-starch ; stir it well together, then add the yolks of three well-beaten eggs, beat this thoroughly, then add the juice of the lemons, two cups of water, and a piece of butter the size of a walnut. Set this on the fire in- another dish containing boiling water and cook it until it thickens, and wiU dip up on the spoon like cold honey. Remove it from the fire, and when cooled, pour it into a deep pie-^in, lined with pastry; bake, and when done, have ready the whites, beaten stiff, with thi-ee small tablespoonfuls of sugar. . Spread this over the top and return to the oven to set and brown slightly. This makes a deep, large-sized pie, and very superior. —Ebbttl House, Washington. LEMON PIE. .No. 2. One cofifee-cupful of sugar, three eggs, one cupful of water, one tablespoonful of melted butter, one heaping tablespoonful of flour, the juice and a little of the rind of one lemon. Reserve the whites of thfi eggs, and after the pie is baked, spread them over the top, beaten lightly, with a spoonful of sugar, and return to the oven until it is a light brown. This may be cooked before it is put into the crust or not, but is rather better to cook it first in a dcruble boiler or dish. It makes a medium-sized pie. Bake from thirty-five to forty minutes. LEMON PIE. No. 3. Moisten a heaping tablespoonful of corn-starch vn'th a little cold water, then add a cupful of boiling water; stir over the fire till it boils and cook the corn- starch, say two or three minutes; add a teaspoonful of butter, and a cupful of sugar; take oflf the fire, and when slightly cooled, add an egg weU beaten, and the juice and grated rind of a fresh lemon* Bake with a crust. This makes one small pie. LEMON PIE. No. 4. Two large, fresh lemons, grate ofif the rind, if not bitter reserve it for the filling of the pie; pare ofif every bit of the white skin of the lemon, (as it toughens PASTRY, PIES AND TARTS. 293 while cooking); then cut the lemon into very thin sbces with a sharp knife, and take outihe seeds; two cupfuls of sugar, three tablespoonfuls of water, and two of sifted flour. Put into the pie a layer of lemon, then one of sugar, then one of the grated rind, and, lastly, of flour, and so on till the ingredients are used; sprinkle the water over all, and cover with upper CFUst. Be sure to have the under crust lap over the upper, and pinch it well, as the syrup will cook all out if care is not taken when finishing the edge of crust. This quantity makes one medium-sized pie. ORANGE PIE. Grate the rind of one and use the juice of two large oranges. Stir together a large cupful of sugar and a heaping tablespoonful of flour; add to this the well- beaten yojks of three eggs, two tablespoonfuls of melted butter. Eeserve the whites for frosting, Turn this into a pie-pan hned with pie-paste, and bake in a quick oven. When done so as to resemble a finely baked custard, spread on the top of it the beaten whites, which must be sweetened with two tablespoonfuls of sugar; spread evenly, and return to the oven and brown slightly. The addition of the juice of half a lemon improves it, if Convenient to have it. BAKERS' CUSTARD PIE. Beat up the yolks of three eggs to a cream. Stir thoroughly a tablespoonful of sifted flour into three tablespoonfuls of sugar; this separates the particles of flour so that there will be no lumps; then add it to the beaten yolks, put in a pinch of salt, a teaspoonful of vanilla, and a httle grated nutmeg; next the well-beaten whites of the eggs; and lastly, a pint of scaWed milk (not .boiled) which has been cooled; mix this in by degrees, and tiun all into a deep pie.-pan, lined with puff paste, and bake from twenty- five to thirty minutes. I received this recipe from a celebrated cook in one of our best New York bakeries, I inquhed of him " why it was that their custard pies had that look of sohdity and smoothness that our home-made pies liave not," He replied, " The secret is the addition of this hit of flour— not that it thickens the custard any to speak of, but prevents the custard from breaking or wheying, and gives that smooth appearance when cut.*' CREAM PIE. Pour a pint of cream upon one and a half cupfuls of sugar; let it stand until the whites of three eggs have been beaten to a stiff froth; add this to the cream, and beat up thoroughly; grate a little nutmeg over the mixture, and bake with- out an upper crust. If a tablespoonful of sifted flour is added to it, as the above Custard Pie recipe, it would improve it 294 PASTRY, PIES AND TARTS. WHIPPED CREAM PIE. Line a pie-plate "with a ^rich crust, and bake quickly in a hot oven. When done, spread with a thin layer of jelly or jam, then whip one cupful of thick sweet cream until it is as light as possible; sweeten with powdered sugar and flavor with vanilla; spread over the jelly or jam; set the cream where it will get very cold before whipping. CUSTARD PIE. Beat together until very light the yolks of four eggs and four tablespoonfuls of sugar, flavor with nutmeg or vanilla; then add the four beaten whites, a pinch of salt and, lastly, a quart of sweet mUk; mix well and pour into tins lined with paste. Bake until firm. BOSTON CREAM PIE. Cream par/.— Put on a pint of milk to boil. Break two eggs into a dish, and add one cup of sugar and half a cup of flour previously mixed; after beating well, stir it into the milk just as the milk commences to boil; add an ounce of butter and keep on stin-ing one way untU it thickens; flavor with vanilla or lemon Crust part. — Three eggs, beaten separately, one cup of granulated sugar, one and a half cups of sifted flour, one large teaspoonf ul of baking-powder, and two tablespoon/uls of milk or water. Divide the batter in half and bake on two medium-sized pie-tins. Bake in a rather quick oven to a straw color. When done and cool, split each one in half with a sharp broad-bladed knife, and spread half the cream between each. Serve cold. The cake part should be flavored the same as the custard, MOCK CREAM PIE. Take three eggs, one pint of milk, a cupful of sugar, two tablespoonfuls of corn-starch, or three of flour; beat the sugar, corn-starch, and yolks of the eggs together; after the milk has come to a boU, stir in the mixture, and add a pinch of salt and about a teaspoonf ul of butter. Make crust the same as any pie; bake, then fill with the custard, grate over a little nutmeg and bake again. Take the whites of -the eggs and beat to a stiff froth with two tablespoonfuls of sugar, spread over the top and broAvn in f quick oven. FRUIT CUSTARD PIE. Any fruit custard, such as pineapple, banana, can be readily made after the recipe of "Apple Custard Pie." PASTRY, PIES AND TARTS. 295 CHERRY PIE. Line your pie-plate with good crust, fill half full with ripo cherries; sprinkle over them about a cupful of sugar, a teaspoonful of sifted flour, dot a few bits of butter over that. Now fill the crust full to the top. Cover with the upper crust, and bake. This is one of the best of pies, if made correctly, and the cherries in any case should be stoned. CURRANT PIE. No. i. Make in just the same way as the Cherry Pie, unless they are somewhat green, then they should be stewed a little RIPE CURRANT PIE. No. 2. One cupful of mashed ripe currants, one of sugar, two tablespoonfuls of water, one of flour, beaten with the yolks of two eggs. Bake; frost the top with the beaten whites of the eggs and two tablespoonfuls powdered sugar, and brown in oven. GREEN TOMATO PIE. Take medium-sized tomatoes, pare, and cut out the stem end. Having your pie-pan lined with paste made as biscuit dough, slice the tomatoes very thirty filling the pan somewhat heaping, then grate over it a nutmeg, put in half a cup of butter, and a medium cup of sugar, if the pan is rather deep. Sprinkle a small handful of flour over all, pouring in half a cup of vinegar before adding the top crust. Bake half an hour, in a moderately hot oven, serving hot. Is good; try it. APRICOT MERINGUE PIE. A canned apricot meringue pie is made by cutting the apricots fine and mix- ing them with a half cup of sugar and the beaten yolk of an egg; fill the crust and bake. Take from the oven, let it stand for two or .three minutes, cover with a meringue made of the beaten white of an egg and one tablespoonf ul of sugar. Set back in a slow oven until it turns a golden brown. The above pie can be made into a tart without the addition of the meringue by adding criss- cross strips of pastry when the pre is first put into the oven. All of the above are good if made from the dried and stewed apricots instead of the canned, and are much cheaper. Stewed dried apricots are a delicious addition to mince-meal. They may be use in connection with miaced apples, or to the exclusion of the latter. 296 PASTHY, PIES AND TARTS. HUCKLEBERRY PIE. Put a quart of picked huckleberries into a basin of water; take off whatere floats; take up the berries by the handful, pick out aU the stems and unripv. berries, and put them into a dish; line a buttered pie-dish with a pie-paste, put in the berries half an inch deep, and to a quart of berries, put half of a teacupful of brown sugar; dredge a teaspoonful of floui* over, strew a saltspoonful of salt, and a little nutmeg grated over; cover the pie, cut a sht in the centre, or make several sma l l incisions on either side of it; press the two crusts together around the edge, trim it off neatly with a sharp knife, and bake in a quick oven for thre-equarters of an hour. BLACKBERRY PIE. Pick the berries clean, rinse them in cold water, and finish as directed for huckleberries. MOLASSES PIE. Two teacupfuls of molasses, one of sugar, three eggs, one tablespoonful of melted butter, one lemon, nutmeg; beat and bake in pastry. LEMON RAISIN PIE. One cup of chopped raisins, seeded, the juice and grated rind of one lemon, one cupful of cold water, one tablespoonful of flour, one cupful of sugar, two toblespoonfuls of butter. Stir hghtly together and bake with upper and under crust. RHUBARB PIE. Cut the large stalks off where the leaves commence, strip off the outside skin, then cut the stalks in pieces half an inch long; hue a pie-dish with paste rolled rather thicker than a doUar piece, put a layer of the rhubarb nearly an inch deep; to a quart bowl of cut rhubarb put a large teacupful of sugar; strew it over with a saltspoonful of salt and a httle nutmeg grated; shake over a little flour; cover with a rich pie-crust, cut a slit in the centre, trim off the edge with a sharp knife, and bake in a quick oven until the pie loosens from the dish. Rhubarb pies made in this way are altogether superior to those made of the fruit stewei RHUBARB PIE, COOKED. Skin the stalks, cut them into small pieces, wash, and put them in a stew-pan with no more water than. what adheres to them; when cooked, mash them fine, and put in a small piece of butter; when cool, sweeten to taste; if liked add a little lemon- peel, cinnamon or nutmeg; line your plate with thin crust, put in PASTRY, PIES AND TARTS. 2<^J the filling, cover with crust, and bake in a quick oven; sift sugar over it when' served. PINEAPPLE PIE. A grated pineapple; its weight in sugar; half its weight in butter; one cupful of cream; five eggs; beat the butter to a creamy froth; add the sugar and yolks of the eggs; continue beating till very hght; add the cream, the pineapple grated, and the whites of the eggs beaten to a stiff froth. Bake with an under crust. Eat cold. GRAPE PIE. Pop the pulps out of the skins into one dish, and put the skins into another. Then simmer the pulp a httle over the fire to soften it; remove it and rub it through a colander to separate it from the seeds. Then put the skins and pulp together, and they are ready for pies or for canning or putting in jugs for farther use. Fine for pies. DAMSON OR PLUM PIE- Stew the damsons whole in water only sufiEicient to prevent their burning; when tender, and while hot, sweeten them with sugar, and let them stand until they become cold; then poru* them into pie-dishes lined vdth paste, dredge flour upon them, cover them with the same paste, wet and pinch together the edges of the paste, cut a slit in the centre of the cover through which the vapor may escape, and bake twenty minutes. PEACH PIE. Peel, stone, and slice the peaches. Line a pie-plate with crust, and lay in your fruit, sprinkling sugar liberally over them in proportion to their sweetness. Allow three peach kernels, chopped fine, to each pie; pour in a very httle water, and bake with an upper crust, or with cross-bars of paste across the top. DRIED FRUIT PIES. Wash the fruit thoroughly, soak over night in water enough to cover In the morning, stew slowly, until nearly done, in the same water. Sweeten to taste. The crust, both upper and under, should be rolled thin; a thick crust to a fruit pie is undesirable. RIPE BERRY PIES. All made the same as Cherry Pie. Line your pie-tin with crust, fill half full of berries, shake over a tablespoonf ul of sifted flour, (if very juicy), and as 298 PASTRY, PIES AND TAJiTS. much sugar as is necessary to sweeten sofBciently. Now fill up the crust to the top, making quite full. Cover with crust, and bake about forty minutes. Hucklebeny and blackberry pies are improved by putting into them a iittle ginger and cinnamon. JELLY AND PRESERVED FRUIT PIES. Preserved fruit requires no baking; lience, always bake the shell, and put in the sweetmeats afterwards; you can cover with whipped cream, or bake a top crust shell; the former is preferable for delicacy. CRANBERRY PIE. Take fine, sound, ripe cranberries, and with a sharp knife spUt each one until you have a heaping coffee-cupful; put them in a vegetable dish or basin; put over them one cup of white sugar, half a cup of water, a tablespoon full of sifted flom-; stir it all together and put into your crust. Cover with an upper crust and bake slowly in a moderate oven. You will find this the true way of making a cranbeiry pie, — Newport style. CRANBERRY TART PIE. After having washed and picked over the berries, stew them well in a Uttle water, just enough to cover them; when they burst open, and become soft, sweeten them with plenty of sugar, mash them smooth (some prefer them not mashed); lino your pie-plates with thin puff paste, fill them, and lay strips of paste across the top. Bake in a moderate oven. Or you may rub them through a colander to free them from the skins. GOOSEBERRY PIE Can be made the same as Cranberry Tart Pie, or an upper crust can b© put on before baking. Serve with boiled custard, or a pitcher of good,^8weet cream. STEWED PUMPKIN OR SQUASH FOR PIES. Deep-colored pumpkins are generally the best. Cut a pumpkin or squash in half, take out the seeds, then cut it up in thick sUces, pare the outside and cut again in small pieces. Put it into a large pot oi- sauce-pan, with a very little water; let it cook slowly until tender. Now set the pot on the back of the stove, where it will not bum, and cook slowly, stiniug often luitil the moisture is dried out and the pumpkin looks dark and red. It requires cooking a long time, at least half a day, to have it dry and rich. When cool, press through a colander. PASTRY, P/ES AND TARTS. 299 BAKED PUMPKIN OR SQUASH FOR PIES. Cut up in several pieces, do not pare it; place them on baking tins and set them in the oven; bake slowly until soft, then take them out, scrape all the pumpkin from the shell, rub it through a colander. It will be fine and light and free from lumps. PUMPKIN PIE. No. 1. For thi-ee pies: One quart of milk, three cupfuls of boiled and strained piunpkin, one and one-half cupfuls of sugar, one-half cupful of molasses, the yolks and whites of four eggs beaten separately, a httle salt, one tablespoonful each of ginger and cinnamon. Beat all together and bake with an under crust. Boston marrow or Hubbard squash may be substituted for pumpkin, and are much preferred by many, as possessing a less strong flavor. PUMPKIN PIE. No. 2. One quart of stewed pumpkin, pressed through a sieve; nine eggs, whites and yolks beaten separately; .two scant quarts of milk, one teaspoonful of mace, one teaspoonful of cinnamon, and the same of nutmeg; one and one-half cupfuls of white sugar, or very light brown. Beat all well together, and bake in crust •without cover, A tablespoonful of brandy is a great improvement to pumpkin or squash pies. PUMPKIN PIE, WITHOUT EGGS. One quart of properly stewed pumpkin, pressed through a colander; to this . add enough good, rich milk, sufficient to moisten it enough to fill two good-sized earthen pie-plates, a teaspoonful of salt, half a cupful of molasses, or brown sugar, a tablespoonful of ginger, "Due teaspoonful of cinnamon, or nutmeg. Bake in a moderately slow oven three-quarters of an hour, SQUASH PIE. One pint of boiled dry squash, one cupfxil of brown sugar, three eggs, two tablespoonf uls of molasses, one tablespoonful of melted butter, one tablespoonful of ginger, one teaspoonful of cinnamon, a pinch of salt, and one pint of milk. This makes two pies, or one large deep one. SWEET POTATO PIE. One pound of steamed sweet potatoes finely mashed, two cups sugar, one cup cream, one-half cup butter, three well-beaten eggs, flavor with lemon or nutmeg and bake in pastry shell. Fine. 300 PASTRY, PJES AND TARTS. COOKED MEAT FOR MINCE PIES. In order to succeed in having good mince pie, it is quite essential to cook the meat properly, so as to retain its juices and strength of flavor. Select four pounds of lean beef, the neck piece is as good as any; wash it, and put it into a kettle with just water enough to cover it; take off the scum as it reaches the boiUng point, add hot water from time to time, until it ia tender, then season with salt and pepper; take off the cover and let it boil until almost dry, or until the juice has boiled back into the meat. When it looks as though it was beginning to fry in its own juice, it is time to take up, and set aside to get cold, which should be done the day before needed. Next day, when making the mince-meatj the bones, gristle and stringy bits should be well picked out before chopping. MINCE PIES. No. I. The "Astor House, ".some years ago, was /amows for its ** mince pies." The chief pastry cook at that time, by request, published the recipe. I find that those who partake of it never faU to speak in laudable terms of the superior excellence of this recipe, when strictly followed. Four pounds of lean boiled beef, chopped fine, twice as much of chopped green tart apples, one pound of chopped suet, three pounds of raisins, seeded, two pounds of currants picked over, washed and dried, half a pound of citron, cut up fine, one pound of brown sugar, one quart of cooking molasses, two quarts of sweet cider, one pint of boiled cider, one tablespoonf ul of salt, one tablespoon- ful of pepper, one tablespoonful of mace, one tablespoonful of allspice, and four tablespdonfuls of cinnamon, two grated nutmegs; one tablespoonful of cloves; mix thoroughly and warm it on the range, until heated tlirough. Remove from the fire and when nearly cool, stir in a pint of good brandy, and one pint of Madeira wine. Put into a crock, cover it tightly, and set it in a cold place where it will not freeze, but keep perfectly cold. Will keep good aU winter. —Chefde Cuisine, Astor House, N.Y. MINCE PIES. No. 2. Two pounds of lean fresh beef, boiled, and when cold, chopped -fine. One poimd of beef suet, cleared of strings and minced to powder. Five pounds of apples, pared and chopped; two pounds of raisins, seeded and chopped; one pound* of Sultana raisins, washed and picked over. Two pounds of currants, washed and carefully picked over. Three-quarters of a poimd of citron cut up fine. Two tablespoonfuls cinnamon, one of powdered nutmeg, two of mace. PASTRY, PIES AND TARTS. 301 one of cloves, one of allspice, one of fine salt; two and a quarter pounds of browTi sugar, one quart brown sherry, one pint best brandy. Mince-meat made- by this recipe wiU keep all winter. Cover closely in a jar, and set in a cool place. — 'Common Sense m the Household. For preserving mince-meat, look for *' Canned Mmce-Meat." MOCK MINCE-MEAT, WITHOUT MEAT. One cupful of cold water, half a cupful of molasses, half a cupful of brown sugar, half a cupful of cider vinegar, two-thirds of a cupful of melted butter, one cupful of raisins, seeded and chopped, one egg beaten hght, half a cupful of rolled cracker-crumbs, a tablespoonf ul of cinnamon, a teaspoonf ul each of cloves, allspice, nutmeg, salt, and black pepper Put the sauce-pan on the fire with the water and raisins; .let them cook a few minutes, then add the sugar and molasses, then the vinegar, then the other ingredients; lastly, add a wine-glassful of brandy. Very fine. FRUIT TURNOVER. (Suitable for Picnics.) Make a nice puff paste; roll it out the usual thickness, as for pies; then cut it out into circular pieces about the size of a small tea saucer; pile the fruit on half of the paste, sprinkle over some sugar, wet the edges, and turn the paste over. Press the edges together, ornament them, and brush the turnovers over vdth the white of an egg; sprinkle over sifted sugar, and bake on tins, in a brisk oven, for about twenty minutes. Instead of putting the fruit in raw, it may be boiled down with a httle sugar first, and then enclosed in the crust; or jam of any kind may be substituted for fresh fruit. PLUM CUSTARD TARTLETS. One pint of greengage plums, after being rubbed through a sieve; one large cup of sugar, the yolks of two eggs well beaten. Whisk all together imtil light and foamy; then bake in small patty-pans shells of puff-paste, a Hght brown. Then fill with the plum paste, beat the two whites until stiff; add two table- spoonfuls of powdered sugar, spread over the plum paste and set the shells into - a m'oderate oven for a few moments. These are much more easily handled than pieces of pie or even pies whole, and can be packed nicely for Carrying. LEMON TARTLETS. No. i. Put a quart of milk into a sauce-pan over the fire. When it comes to the boiling point, put into it the following mixture: Into a bowl put a heaping tabl©- ^t PASTJiY, PIES AND TARTS. spoonful of flour, half a cupful of sugar, and a pinch of salt. Stir this all together thoroughly; then add the beaten yolks of six eggs; stir this one way into the boihng milk, until cooked to a thick cream; remove from the fire, and stir into it the giated rind and juice of one large lemon. Have ready baked and hot, some puff-paste tart shells. Fill them with the custard, and cover each with a meringue, made of the whites of the eggs, sweetened ^vith four table- spoonfuls of sugar. Put into the oven and bake a light straw-color. LEMON TARTLETS. No. 2. Mix well together the juice and grated rind of two lemons, two cupfuls of sugar, two eggs, and the crumbs of sponge cake; beat it aU together until smooth; put. into twelve patty-pans lined with puff -paste and bake until the crust is done. ORANGE TARTLETS. Take the juice of two large oranges, and the gratedpeel of one, three-fourths of a cup of sugar, a tablespoouful of butter; stir in a good teaspoonful of corn- starch into the juice of half a lemon, and add to the mixture. Beat all well together, and bake in tart shells without cover. MERINGUE CUSTARD TARTLETS. Select deep individual pie-tinsi; fluted tartlet pans are suitable for custard tarts, but they should be about six inches in diameter and from two to three inches deep. Byitter the pan and line it with ordinary puff-paste, then fill it. with a custard made as follows: Stir gradually into the beaten yolks of six eggs two tablespoonfuls of flour, a saltspoonful of salt and haK a pint of cream. Stir until free from Imnps and add twci tablespoonfuls of sugar; put the sauce-pan on the range and stir mitil the custard coats the spoon. Do not let it boil or it will curdle. Poiu* it in a bowl, add a few drops of vanilla flavoring and stir until the custard becomes cold; fiU the lined mold with this and bake in a moderate oven. In tlie meantime, put the white of the eggs in a bright copper vessel and beat thoroughly, using a baker's wire egg-beater for this pm-pose While beat- ing, sprinkle in lightly half a pound of sugar and a dash of salt. When the paste is quite firm, spread a thin layer of it over the tart and decorate the top with the remainder by squeezing, it through a paper f mmel. Strew a little powdered sugar over the top, return to the oven, and when a delicate yellow tinge remove f rem thQ oven, and when cold, serve. ■ PASTRY, PIES AND TAJiTS. 303 BERRY TARTS. Line small pie-tins with pie-crust, and bake. Just before ready to use, fill the tarts with strawberries, blackberries, raspbei'ries, or whatever berries are in season. Sprinkle over each tart a little su^ar; after adding berries add also to each tart a tablespoonful of sweet cream. They form a delicious addition to the breakfast table. CREAM STRAWBERRY TARTS. After picking over the berries carefully, arrange them in layers in a deep pie- tin lined with puff -paste, sprinkling sugar thickly between each layer; fill the pie-tin pretty full, pouring in a quantity of the juice; cover with a thick crust, with a sUt in the top, and bake. When the pie is baked, pour into the sMt in the top of the pie the follo'W'ing cream mixture: Take a small cupful of the cream from the top of the morning's milk, heat it until it comes to a boil, then stir into it the whites of two eggs beaten hght, also a tablespoonful of white sugar and a teaspoonful of corn-starch wet in cold milk. Boil all together a few moments until quite smooth; set it aside, and when cool,, pour it into the pie through the slit in the crust. Serve it cold with powdered sugar sifted over it. Raspberry, blackberry, and whortleberry may be made the same. GREEN GOOSEBERRY TART. Top and tail the gooseberries. Put into a porcelain kettle with enough water to prevent burning, and stew slowly until they break. Take them off, sweeten well, and set aside to cool. When cold pour into pastry shells, and bake with a top crust of puff-paste. Brush aU over with beaten egg while hot, set back in the oven to glaze for three minutes. Eat cold. — Common Seme in the Household. COCOANUT TARTS. Take three cocoanuts, the meats grated, the yolks of five eggs, half a cupful of white sugar, season, a wine-glass of milk; put the butter in cold, and bake in a nice puff-paste. CHOCOLATE TARTS Four eggs, whites and yolks; one half cake of Baker's chocolate, grated; one tablespoonful of corn-starch, dissolved in water; three tablespoonfuls of milk, four of white sugar, two teaspoonfuls of vanilla, one saltspoonful of salt, one* half teaspoonful of cinnamon, one teaspoonful of butter, melted; nxb the choco- late smooth in the milk, and heat to boiling over the fire, then stir in the corn- starch. Stir five minutes until well thickened, remove from the fire, and pour 304 PASTRY, PIES AND TARTS. into a bowl. Beat all the yolks and the whites of two eggs well with the sugar, and when the chocolate mixture is almost cold, put all together with the flavor- ing, and stir until light. Bake in open shells of pastry. When done, cover with a meringue made of the whites of two eggs and two tablespoonf uls of sugar flavored with a teaspoonful of lemon-juice. Eat cold. These are nice for tea, baked in patty -pans. — Common Sense in the Household. MAIDS OF HONOR. Take one cupful of sour miUc, one of sweet milk, a tablespoonful of melted butter, the yolk of four eggs, juice and rind of one lemon, and small cupful of white pounded sugar. Put both kinds of milk together in a vessel, which is set in another, and let it become sufficiently heated to set the curd, then strain off the milk, rub the curd through a strainer, add butter to the curd, the sugar, well-beaten eggs, and lemon. Line the little pans with the richest of puff- paste, and fill with the mixture; bake until firni in the centre, from ten to fifteen minutes. GERMAN FRUIT PIE. Sift together a heaping teaspoonful of baking-powder and a pint of flour; add a piece of butter as large as a walnut, a pinch of salt, one beaten egg, and sweet milk enough to make a soft dough. EoU it out half an inch thick; butter a square biscuit tin, and rover the bottom and sides with the dough; fill the pan with quartered juicy apples, sprinkle with a httle cinnamon and molasses. Bake in rather quick oven until the crust and apples are cooked a hght brown. Sprinkle a little sugar over the top five minutes before removing from the oven. Ripe peaches are fine, used in the same manner. APPLE TARTS. Pare, quarter, core and boil in half a cupful of water until quite soft, ten large, tart apples; beat until veiy smooth and add the yolks of six eggs, or three whole ones, the juice and grated outside rind of two lemons, half a cup butter, one and a half of sugar (or more, if not sufficiently sweet); beat all thoroughly, line patty-pans with a puff -paste, and fill; bake five minutes in a hot oven. Meringue. — If desired very nice, cover them when removed from the oven with:a meringue made of the whites of three eggs remaining, mixed with three tablespoonf uls sugar; return to the oven and deUcately brown, CREAM TARTS. Make a rich, brittle crust, with which cover your patty -pans, smoothing off the edges nicely, and bake well. While these "shells" are cooling, take one CUSTARDS, CREAMS AND DESSERTS. 305 teacupful (more or less according to the number of tarts you w^ant) of perfectly eweet and fresh cream, skimmed free of milk; put this into a large bowl or other deep dish, and with your egg-beater whip it to a thick, stiff froth; add a heap- ing tablespoonful of fine, white sugar, with a teaspoonf ul (a small one) of lemon or vanilla. Fill the cold shells with this and set in a cool place till tea is ready. OPEN JAM TARTS. Time to bake until past^ loosens from the dish. Line shallow tin dish with puff-paste, put in the jam. roll out some of the paste, wet it hghtly with the yolk of an egg beaten w"th a Uttle milk, and a tablespoonful of powdered sugar. Cut it in very narrow strips, then lay them across the tart, lay another strip around the edge, trim off outside, and bake in a quick oven. CHESS CAKES. Peel and grate one cocoanut, boil one pound of sugar fifteen minutes in two- thirds of a pint of water; stir in the grated cocoanut and boil fifteen minutes longer. While warm, stir in a quarter of a pound of butter; add the yolks of seven eggs weU beaten. Bake in patty-pans with rich paste. If prepared cocoa- nut is used, take one and a half coffee-cupfuls. Fine. Cu8tarb8, Creams anb Bessette. The usual rule for custards is, eight eggs to a quart of milk; but a very good custard can be made of six, or even less, especially with the addition of a level tablespoonful of sifted flour, thoroughly blended in the sugar first, before adding the other ingredients. They may be baked, boiled or steamed, either in cups or one large dish. It improves custards to first boil the milk and then cool it before being used; also a little salt adds to the flavor. A very small lump of buttel may also be added, if one wants soniething especially rich. To make custards look and taste better, duck's eggs should be used when obtainable; they add very much to the flavor and richness, and so many are not required as of ordinary eggs, four duck's eggs to the pint of milk making a delicious custard. When desired extremely rich and good, cream should be sub- stituted for the milk, and double the quantity of eggs used to those mentioned, omitting the whites. When making boiled custard, set the dish containing the custard into another 306 CUSTARDS, CREAMS AND DESSERTS. and larger dish, partly filled with boiling water, placed over the fire. Let the cream or milk come almost to a boil before adding the eggs or thickening, then stir it briskly one way every moment until smooth and well cooked; it must not boil or it will ciu-dle, To bake a custard, the fire should be moderate, and the dish well buttered. Everything in baked custard depends upon the regularly heated slow oven. If made with nicety, it is the most deUcate of all sweets; if cooked till it wheys, it is hardly eatable. Frozen eggs can be made quite as good as fmsh on^s if used as soon as thawed soft. Drop them into boiling water, letting them remai i until the water is cold. They wiU be soft all through and beat up equal to those that have not been touched with the frost. Eggs should always be thoroughly well-beaten, separately, the yolks firsts then the sugar added, beat again, then add the beaten whites with the flavoring, then the cooled scalded milk. The hghter the eggs are beaten, the thicker and richer the custard. Eggs should always be broken into a cup, the whites and yolks separated, and they should always be strained. Breaking the eggs thus, the bad ones may be easily rejected without spoiling the others, and so cause no waste. A meringue, or frosting for the top, requires about a tablespoonful of fine sugar to the beaten white of one egg; to be placed on the top after the custard or pudding is baked; smoothed over with a broad-bladed knife dipped in cold ■water, and replaced in the oven to brown sUghtly, SOFT CARAMEL CUSTARD One quart of milk, haK a cupful of sugar, six eggs, half a teaspoonful of salt. Put the milk on to boil, reserving a cupful. Beat the eggs and add the cold milk to them. Stir the sugar in a small fryiog-pan until it becomes hquid and just begins to smoke. Stir it into the boihng milk; then add the beaten eggs and cold milk, and stir constantly imtil the mixture begins to thicken. Set away to cool. Serve in glasses. BAKED CUSTARD Beat five fresh eggs, the whites and yolks separately, the yolks with half a cup of sugar, the whites to a stiff froth; then stir them gradually into a quart of sweet, rich milk, previously boiled and cooled; flavor vdth extract of lemon or vanilla, and half a teaspoonful of salt. Rub butter over i^*^ bottom and sides of a baking-dish or tin basin; pour in the custard, grate a Jiicie nutmeg over. CUSTAUDSy CREAMS AND DESSERTS. 307 and bake in a quick oven. It is better, to set the dish in a shallow pan of hot water, reaching nearly to the top, the water to be kept boiling until the custard is baked; three-quarters of an hour is generally enough. Run a teaspoon handle into the middle of it; if it comes out clean it is baked sufficiently. CUP CUSTARD. Six eggs, half a cupful of sugar, one quart of new milk. Beat the eggs, and the sugar and nulk, and any extract or flavoring you like. FiU your custard cups, sift a httle nutmeg or cinnamon over the tops, set them in a moderate oven in a shallow pan half filled with hot water. In about twenty minutes tiy them with the handle of a teaspoon to see if they are firm. Judgment and great care are needed to attain skill in baking custard; for if left in the oven a minute too Ions;, or if the fire is too hot, the milk will certainly whey. Serve cold, with fresh fruit sugared and placed on top of each. Strawberries, peaches or raspberries, as preferred. BOILED CUSTARD. Beat seven eggs very light, omitting the whites of two; mix them gradually with a quart of milk and half a cupful of sugar; boil in a dish set into another of boiling water; add flavoring. As soon as it comes to the boiling point, remove it or it will be hable to curdle and become lumpy. Whip the whites of the two eggs that remain, adding two heaping tablespoonf uls of sugar. When the cus- tard is cold, heap this on top; if in cups put on a strawberry, or a bit of red jeUy on each. Set in a cold place till wanted. — Common Sense in tjie Household. BOILED CUSTARD, OR MOCK CREAM. Take two even tablespoonfuls of corn-starch, one quart of milk, three eggs, half a teaspoonful of salt and a small piece of butter; heat the milk to nearly boiling, and add the starch, previously dissolved in a httle cold milk; then add the eggs, well beaten, with four tablespoonfuls of powdered sugar; let it boil up once or twice, stirring it briskly, and it is done. Flavor witn xemon, or vanilla, or raspberry, or to suit your taste. A good substitute for ice cream, served very cold. FRENCH CUSTARD. One quart of milk, eight eggs, sugar and cinnamon to taste; separate the eggs, beat the yolks until thick, to wliich add the milk, a little vanilla, and sweeten to taste; put it into a pan or farina kettle, place it over a slow fire and 3o8 CUSTARDS, CREAMS AND DESSERTS. stir it all the time until it becomes custard; then pour it into a pudding-dish to get cold; whisk the whites until stiflf and dry; have ready a pan of boihng water, on the top of which place the whites; cover and place them where the water will keep sufficiently hot to cause a steam to pass through and cook them: place in a dish (suitable for the table) a layer of custard and white alternately; on each layer of custard grate a httle nutmeg with a teaspoonful of wine; reserve a layer of white for the cover, over which grate nutmeg; then send to table, and eat cold. GERMAN CUSTARD. Add to a pint, of good, rich, boiled custard an ounce of sweet almonds, blanched, roasted, and pounded to a paste, and half an ounce of pine-nuts or peanuts, blanched, roasted and pounded; also a small quantity of candied citron cut into the thinnest possible sUps: cook the custard as usual, and set it on the ice for some hours before using. APPLE CUSTARD. Pare, core and quarter a dozen large juicy pippins. Stew among them the yello-v peel of a large lemon grated very fine; and stew them till tender in a yery small portion of water. When done, mash them smooth with the back of a spoon (you must have a pint and a half of the stewed apple); mix a half- cupful of sugar with them, and set them away till cold. Beat six eggs very light, and stir them gradually into a quart of rich milk, alternately with the stewed apple. Put the mixture into cups, or into a deep dish, and bake it about twenty minutes. Send it to table cold, with nutmeg grated over the top. ALMOND CUSTARD. No. i. Scald and .blanch half a pound of shelled sweet almonds, and three ounces of bitter almonds, throwing them, as you do them, into a large bowl of cold water. Then pound them, one at a time, into a paste, adding a few drops of wine or rose-water to them. Beat eight eggs very'hght, with two-thirds of a cup of sugar, then mix altogether with a quart of rich milk, or part milk and part cream; put the mixture into a sauce-pan and set it over the fire. Stir it one way until it begins to thicken, but not till it cm-dies; remove from the fire, and when it is cooled, put in a glass dish. Having reserved part of the whites of the eggs, beat them to a stiff froth, season with three tablespoonfuls of sugar, and a teaspoonful of lemon extract; spread over the top of the custard. Serve cold. CUSTARDS, CREAMS AND DESSERTS. 309 ALMOND CUSTARD. No. 2. Blanch a quarter of a pound of sweet almonds, pound them as in No. 1 above, with six ounces of fine white sugar, and mix them well with the yolks of f our eggs; then dissolve one ounce of patent gelatine in one quart of boihng milk, strain it through a sieve, and. pour into it the other mixture; stir the whole over the fire until it thickens and is smooth; then pour it into your mold, and keep it upon ice, or in a cool place, until wanted; when ready to serve, dip the mold into warm water, rub it with a cloth, and turn out the cream carefully upon your dish. SNOWBALL CUSTARD. Soak half a package of Coxe's gelatine in a teacupful of cold water one hour, to which add a pint of boiling water, stir it until the gelatine is thoroughly dis- solved. Then beat the whites of four eggs to a stiff froth, put two teacupfuls of sugar in the gelatine water first, then the beaten whites of egg, and one tea- spoonful of vanilla extract, or the grated rind and the juice of a lemon. Whip it some time until it is all quite stiff and cold. Dip some teacups or wine-glassea in cold water and fill them; set in a cold place. In the meantime, make a boUed custard of the yolks of three of the eggs, with half of a cupful of sugar, and a pint of milk; flavor with vanilla extract. Now after the meringue in the cups has stood four or five hours, turn them out of the molds, place them in a glass dish, and pour this custard around the base. BAKED COCOANUT CUSTARD. Grate as much cocoanut as will weigh a pound. Mix half a pound of pow- dered white sugar with the nulk of the cocoanut, or with a pint of cream, add- ing two tablespoonfuls of rose water. Then stir in gradually a pint of rich milk. Beat to a stiff froth the whites of eight eggs, and stir them into the milk and sugar, a httle at a time, alternately with the grated cocoanut; add a teaspoonful of powdered nutmeg and cinnamon. Then put the mixture i^to cups, and bake them twenty minutes in a moderate oven, set in a pan half filled with boihng water. When .cold, grate loaf sugar over them. WHIPPED CREAM. No. I. To the whites of three eggs beaten to a stiff froth, add a pint of thick, sweet cream (previously set where it is very cold), and four tablespoonfuls of sweet wine, with three of fine white sugar, and a teaspoonful of the extract of lemon or vanilla. Mix aU the ingredients together on a broad platter or pan, and whip it to a standing froth; as the froth rises, take it off lightly with a spoon, and lay 310 CUSTAMDS, CJiEAMS AND DESSEJiTS. it on an inverted sieve with a dish under it to catch what will drain through^ and what drains through can be beaten over again. Serve in a glass dish with jelly or jam, and sliced sponge cake. This should be whipped in a cool place, and set in the ice-box. WHIPPED CREAM. No. 2. Three coffee-cupfuls of good thick sweet cream, half of a cup of powdered sugar, three teaspoonfuls of vanilla; whip it to a stiff froth. Dissolve three- fourths of an ounce of best gelatine in a teacup of hot water, and when cool pour it in the cream and stir it gently from the bottom upward, cutting the cream into it, until it thickens. The dish which contains the cream should be set in another dish containing ice water, or cracked ice. When finished, pour in molds and set on ice or in a very cold place. SPANISH CREAM. Take one quart of milk and soak half a box of gelatine in it for an hour; place it on the fire and stir often. Beat the yolks of three eggs very hght with a cupful of sugar, stir into the scalding milk, and heat imtil it begins to thicken, (it should not boil, or it -v^tII curdle); remove from the fire, and strain through thoB muslin or tarletan, and when nearly cold, flavor with vanilla or lemon; then wet a dish or mold in cold water and set aside to stiffen. BAVARIAN CREAM. One quart of sweet cream, the yolks of four eggs, beaten together with a cupful of sugar. . Dissolve half an ounce of gelatine or isinglass in half a teacup- ful of warm water; when it is dissolved, stir in a pint of boiling hot cream; add the beaten yolks and sugar; cook all together imtil it begins to thicken, then remove from the fire and add the other pint of cold cream, whipped to a stiff froth; adding a little at a time, and beating hard. Season with vanilla or lemon. Whip the whites of the eggs for the top. Dip the mold in cold M^ater before filling; set it in a cold place. To this could be added almonds, pounded; grated chocolate, peaches, pineapples, strawbemes, raspberries or any seasonable fruit. STRAWBERRY BAVARIAN CREAM. Pick off the hulls of a box of strawberries, bi-uise them in a basin with a cup of powdered sugar; rub this through a sieve, and mix with it a pint of whipped cream and one ounce and a half of clarified isinglass or gelatine; pour the cream into a mold, previously oiled. Set it in rough ice, and when it has become firm turn out on a dish Raspberries or currants may be substituted for strawberries. CUSTARDS, CREAMS AND DESSERTS. 31I GOLDEN CREAM. Boil a quart of milk; when boiling, stir into it the well-beaten yolks of six eggs; add six tablespoonfuls of sugar and one tablespoonful of sifted flour, which have been well- beaten together; when boiled, turn it into a dish, and pour over it the whites beaten to a stiff froth, mixing with them six tablespoonfuls of powdered sugar. Set all in the oven, and brown shghtly. Flavor the top with vanilla, and the bottom with lemon. Serve cold. CHOCOLATE CREAM. No. i. Three ounces of grated chocolate, one-quarter pound of sugar, one and one- half pints of cream, one and one-half ounces of clarified isinglass, or gelatine, the yolks of six eggs. Beat the yolks of the eggs well; put them into a basin with the grated choco- late, the sugar, and one pint of the cream; stir these ingredients weU together, pour them into a basin, and set this basin in a sauce-pan of boiling water; stir it one way until the mixture thickens, but do not allow it to boil, or it will curdle. Strain the cream through a sieve into a basin, stir in the isinglass and the other one-half pint of cream, which should be well whipped; mix all well together, and pour it into a mold which has been previously oiled with the purest salad-oil, and, if at hand, set it in ice untU wanted for table. CHOCOLATE CREAM OR CUSTARD. No. 2. Take one quart of milk, and when nearly boiling stir in two ounces of grated chocolate; let it warm on the fire for a few moments, and then remove and cool; beat the yolks of eight eggs and two whites with eight tablespoonfuls of sugar, then pour the milk over them; flavor and bake as any custard, either in cups or a large dish. Make a meringue of the remaining whites. LEMON CREAM. No.i. One pint of cream, the yolks of two eggs, one quarter of a pound of white sugar, one large lemon, one ounce isinglass or gelatine Put the cream into a lined sauce-pan, with the sugar, lemon-peel, and isin- glass, and simmer these over a gentle fire for about ten minutes, stirring them all the time. Strain the cream into a basin add the yolks of eggs, which should be well -beaten, and put the basin into a sauce-pan of boiling water; stir the mix- tuJe one way until it thickens, but do not allow it to boil; take it off the fire, and keep stirring it tmtil nearly cold. Strain the lemon- juice into a basin, gradually pour on it the cream, and stir it well until the juice is well mixed with it. Have 312 CUSTARDS, CREAMS AND DESSERTS. ready a well-oiled mold, pour the cream into it, and let it remain until perfectly set. When required for table, loosen the edges with a small blunt knife, put a dish on the top of the mold, turn it over quickly, And the cream should easily slip awav. LEMON CREAM, No. 2. Pare into one quart of boiling water the peels of tour large lemons, the yellow outside only; let it stand for four hours; then take them out aud add to the water the juice of the four lemons, and one cupful of white, fine sugar. Beat the yolks of^ten eggs, and mix all together; strain it through a piece of lawn or lace into a porcelain lined stew-pan; set it over a slow fire; stir it one way until it is as thick as good cream, hut do not let it boil; then take it from the fire, and when cool, serve in custard cups. LEMON CREAM. No. 3. Peel three lemons, and squeeze out the juice into one quart of milk. Add the peel; cut in pieces and cover the mixture for a few hours; then add six eggs, well-beaten, and one pint of water, well-sweetened. Strain and simmer over a gentle fire till it thickens; do not let it boil. Serve very cold. ORANGE CREAM. "Whip a pint of cream so long that there will be but one-haK the quantity left when skimmed off. Soak in half a cupful of cold water a half package of gela- tine, and then grate over it the rind of two oranges. Strain the juice of six oranges, and add to it a cupful of sugar; now put the half pint of un whipped cream into a double boiler, pour into it the well-beaten yolks of six eggs, stirring until it begins to thicken, then add the gelatine. Bemove from the fire, let it stand for two minutes and add the orange juice and sugar; beat all together until about the consistency of soft custard, and add the whipped cream. Mix well, and turn into moulds to harden. To be sei'ved with sweetened cream. Fine, SOLID CREAM. Four tablespoonf uls of pounded sugar, one quart of cream, two tablespoonfuls of brandy, the juice of one large lemon. Strain the lemon-juice over the sugar, and add the brandy, then stir in the cream, put the mixture into a pitcher and continue pouring from one pitcher to another, until it is quite thick, or it may be whisked until 4he desired con' sistency is obtained. It should be served in jelly-glasses. CUSTARDS, CREAMS AND DESSERTS. 313 BANANA CREAM. After peeling the bananas, mash them with an ii on or wooden spoon; allow equal quantities of bananas and sweet cream; to one quart of the mixture, allow one-quarter of a pound of sugar. Beat them all together until the cream is light. TAPIOCA CREAM CUSTARD. Soak three heaping tablespoonfuls of tapioca in a teacupful of water over night. Place over the fire a quart of milk; let it come to a boil, then stir in the tapioca; a good pinch of salt; stir until it thickens; then add a cupful of sugar, and the beaten yolks of three eggs. Stir it quickly and pour it into a dish and stir gently into the mixture the whites beaten stiff, the flavoring, and set it on ice, or in an ice-chest. PEACH CREAM. No. i. Mash very smooth two cupfuls of canned peaches, rub them through a sieve, and cook for three minutes in a syrup made by boiling together one cupful oiE sugar, and stirring all the time. Place the pan containing thfe syrup and peaches into another of boiling water and add one-half packet of gelatine, prepared the same as in previous recipes, and stir for five minutes to thoroughly dissolve the gelatine; then take it from the fire, place in a pan of ice- water, beat until nearly cool, and then add- the well-frothed whites of six eggs. Beat this whole mix- ture until it commences to harden. Then pour into a mould, set away to cool, and serve with cream and sugar. It should be placed on the ice to cool for two or three hours before serving. PEACH CREAM. No. 2. A quart of fine peacnes, pare and stone the fruit and cut in quarters. Beat the whites of three eggs with a half cupful of powdered sugar until it is stiff enough to cut with a knife. Take tbe yolks and mix with half a cupful of granulated sugar and a pint of milk. Put the peaches into the mixture, place in a pudding-dish and bake until almost firm; then put in the whites, mixing all thoroughly again, and bake a light brown. Eat ice-cold. ITALIAN CREAM. Put two pints of cream into two bowls; with one bowl mix six ounces of powdered loaf sugar, the juice of two large Ifemons and two glassf uls of white wine; then add the other pmt of cream, and stir the whole very hard; boil two ounces of isinglass or gelatine with four small teacupfuls of water till reduced to 314 CUSTARDS. CREAMS AND DESSERTS. one-half; then stir the mixture lukewarm into the other ingredients; put them in a glass dish to congeal. SNOW CREAM. Heat a quart of thick, sweet cream; when ready to boil, stu into it quickly three tablespoonfuls of corn-starcli flour, blended with some cold cream; sweeten to taste, and allow it to boil gently, stirring for two or three minutes; add quicldy the whites of six eggs, beaten to a stiff fioth; do not allow it to boil up more than once after adding the egg; flavor with lemon, vanilla, bitter almon(f or grated lemon peel; lay the snow thus formed quickly in rocky heaps on silver or glass dishes, or in shapes. Iced, it will turn out well. If the recipe is closely followed, any family may enjoy it at a trifling expense, and it is really worthy the table of an epicure. It can be made the day before it is to be eaten; kept cold. MOCK ICE. Take about tnree tablespoonfuls of some good preserve; rub it through a sieve with as much cream as will fill a quart mould; dissolve three-quartei'S of an ounce of isinglass or gelatine in half a pint of water; when almost cold, mix it well with the cream; put it into a mold; set it in a cool place, and turn out next day. PEACH MERINGUE. Pare and quarter (removing stones) a quart of sound, ripe peaches; place them aU in a dish that it will not injure to set in the oven, and yet be suitable to place on the table. Sprinlde the peaches with sugar, and cover them well with the beaten whites of three eggs. Stand the dish . in the oven, until the eggs have become a dehcate brown, then remove, and, when cool enough, set the dish on ice, or in a very cool place. Take the yolks of the eggs, add to thefii a pint of milk, sweeten and flavor, and boil same in a custard kettle, being careful to keep the eggs from curdling. When cool, pour into a glass pitcher and serve with the meringue when ready to use. APPLE FLOAT. One dozen apples, pared and cored, one pound and a half of sugar. Put the apples on ^vith water enough to cover them, and let them stew until they look as if they woiold break; then take them out and put the sugar into the same water; let the syrup come to a boil; put in the apples, and let them stew imtil done through and clear; then take them out, shoe into the syrup one large lemon, and add an ounce of gelatine dissolved in a pint of cold water. Let the CUSTARDS, CREAMS AND DESSERTS. 315 whole mix well ana come to a boil; then pour upon the apples. The syrup will congeal. It is to be eaten cold with cream. Or you may change the dish by making a soft custard with the yolk of four eggs, three tablespoonf uls of powdered sugar, and a scant quart of milk. When cold, spread it over the apples. Whip the whites of the eggs, flavor with lemon, and place on the custard. Color in the oven. SYLLABUB. One quart of rich milk or cream, a cupful of wine, half a cupful of sugar; put the sugar and wine into a bowl, and the milk lukewarm in a separate vesseL When the sugar is dissolved in the wine, pour the milk in, holding it high; pour it back and forth untU it is frothy. Grate nutmeg over it. CREAM FOR FRUIT, This recipe is an excellent substitute for pure cream, to be eaten on fresn berries and fruit. One cupful of sweet milk; heat it until boihng. Beat together the whites or two eggs, a tablespoonf ul of white sugar, and a piece of butter the size of a nutmeg. Now add half a cupful of cold milk and a teaspoonful of corn-starch; stir well together until very hght and smooth, then add it to the boiling milk; cook it until it thickens; it must net boil. Set it aside to cool. It should be of the consistence of real fresh cream. Serve in a creamer. STRAWBERRY SPONGE. One quart of strawberries, half a package of gelatine, one cupfiil and a half of water, one cupful of sugar, the juice of a lemon, the whites of four eggs. Soak the gelatine for two hours in half a cupful of the water. Mash the straw- berries, and add half the sugar to them. Boil the remainder of the sugar and the water gently twenty minutes. Hub the strawberries through a sieve. Add the gelatine to the boiling syrup and take from the fire immediately; then add the strawberries. Place in a pan of ice water, and beat five minutes. Add the whites of eggs, and beat until the mixture begins to thicken. Pour in the molds and set away to harden. Serve with sugar and cream. Kaspberry and black- berry sponges are made in the same way. LEMON SPONGE. Lemon sponge is made from the juice of fom- lemons, four eggs, a cupful of sugar, half a package of gelatine, and one pint of water. Strain lemon juice on the sugar; heat the yolks of the eggs, and mix with the remainder of the water, 21 3l6 CUSTARDS, CREAMS AND DESSERTS. having used a half cupful of the pint in which to soak the gelatine. Add the sugar and lemon to this and cook until it begins to thicken, then add the gela- tine. Strain this into a basin, which place in a pan of water to cool. Beat with a whisk until it has cooled but not hardened; now add the white of the eggs until it begins to thicken, turn into a mold and set to harden. Remember, the sponge hardens very rapidly when it commences to cool, so have your molds all ready. Serve with powdered sugar and cream. APPLE 3N0W. Stew some fine-flavored sour apples tender, sweeten to taste, strain them through a fine wire sieve, and break into one pint of strained-apples the white of an egg; wliisk the apple and egg very briskly till quite stifl!, and it wiU be as white as snow; eaten with a nice boiled custard it makes a very desirable dessert. More eggs may be used, if Hked. QUINCE SNOW. Quarter five fair-looking quinces, and boil them till they are tender in water, then peel them and push them through a coarse sieve. Sweeten to the taste and add the whites of three or four eggs. Then with an egg- whisk beat aU to a stiff froth and pile with a spoon upon a glass dish and set away in the ioe-box, unless it is to be served immediately. ORANGE TRIFLE. Take the thin parings from the outside of a dozen oranges and put to steep in a wide-mouthed bottle; cover it with good cognac, and let it stand twenty - four hours; skin and seed the oranges, and reduce to a pulp; press this through a sieve, sugar to taste, arrange in a dish, and heap with whipped cream flavored with the orange brandy; ice two hours before serving. LEMON TRIFLE. The juice of two lemons and grated peel of -one, one .pint of cream, weU- sweetened and whipped stiff, one cupful of sherry, a httle nutmeg. Let sugar, lemon-juice, and peel lie together two hours before you add wine and nutmeg. Strain through double tarlatan, and whip gradually into the frothed cream. Serve very soon heaped in smaU glasses. Nice with cake. FRUIT TRIFLE. Whites of fotu" eggs beaten to a stiff froth, two tablespoonfuls each of sugar, currant jelly and raspberry jam. Eaten with sponge cakes, it is a dehcious dessert. CUSTARDS, CREAMS AND DESSERTS, 317 GRAPE TRIFLE. Pulp through a sieve two pounds of ripe grapes, enough to keep back the Btones, add sugar to taste. Put into a trifle dish, and cover with whipped cream, nicely flavored. Serve very cold. APPLE TRIFLE. Peel, core and quarter some good tart apples of nice flavor, and stew them with a strip of orange and a strip of quince-peel, suJBficient water to cover the bottom of the stew-pan, and sugar in the proportion of half a pound to one pound of fruit; when cooked, press the pulp through a sieve; and when cold, dish, and cover with one pint of whipped cream, flavored with lemon-peel. Quinces prepared in the same manner are equally as good. PEACH TRIFLE. Select perfect, fresh peaches, peel and core and cut in quarters; they should \iQwell sugared, arranged in a trifle dish with a few of their own blanched kernels among them, then heaped with whipped cream as above; the cream should not be flavored; this trifle should be set on the ice for at least an hour before serv- ing; home-made sponge cakes should be served with it. GOOSEBERRY TRIFLE. One quart of gooseberries, sugar to taste, one pint of custard, a plateful of whipped cream. Put the gooseberries into a jar, with sufficient moist sugar to sweeten them, and boil them until reduced to a pulp. Put this pulp at the bottom of a trifle dish; pour over it a pint of custard, and,, when cold, cover with whipped cream. The cream should be whipped the day before it is wanted for table, as it wiU then be so much firmer and more solid. This dish may be garnished as fancy dictates. LEMON HONEY. One coffee-cupful of white sugar,-, the' grated rind and juice of one large lemon, the yolk of three eggs, and the white of one, a tJiblespoonful of butter. Put into a basin the sugar and butter, set it in a dish of boiling water over the fire; while "this is melting, beat up the eggs, and add to them the grated rind from the outside of the lemon; then add this to the sugar and butter, cooking and stu'ring it imtil it is, thick and clear like honey. This will keep for some days, put int BREAD PUDDIJ^G. To one quart of bread-crumbs, soaked soft in a cup of hot milk, add one cup- ful of molasses, one cupful of fruit, or chopped raisins, one teaspoonf ul each of spices, one tablespoonful of butter, a teaspoonf ul of salt, one teaspoonf ul of to&a^ about a cupful of flour sifted; boil or steam three hours. Serve with sweet sauce. ALMOND PUDDING No I. Put two quarts of milk into a double boiler: stu* into it two heaping table, spoonfuls of sifted flom' that has been stirred to a cream, jvith a little of the milk. When it boils, care should be taken that it does not bum; when cooked, take from the fii-e, and let it cool. Take the skins off from two pounds of sweet almonds, pound them fine, stir them into the milk; add a teaspoonf ul of salt, a cupful of sugar, flavoring, and six well-beaten eggs, the yolks and whites beaten separately. Put bits of butter over the top. Bake one hour. A giU of brandy or wine imnroves it. ALMOND PUDDING. No. 2. Steep fom* ounces of crumbs of bread, shced, in one and one-half pints of cream, or grate the bread; then beat half a pound of blanched almonds very fine till they become a paste, with two teaspoonfuls of orange-flower water; beat up the yolks of eight eggs and the whites of fom-; mix all well together; put in a quarter of a pound of loaf sugar, and stir in three or four ounces of melted butter; put it over the fire, stirring it mitil it is thick: lay ai sheet of paper at the bottom of a dish, and poiu* in the ingredients; bake half an hour. Use the remaining foiu* whites of egg for a meringue for the top. BATTER PUDDING, BAKED. Four eggs, the yolks and whites beaten separately, one pint of milk, one tea- spoonful of salt, one teaspoonful of baking-powder, two cupfuls of sifted flour. Put the whites of the eggs in last. Bake in an earthen dish that can be set on the table. Bake forty -five minutes; serve with rich sauce. BOILED BATTER PUDDING^ Sift together a pint of flour and a teaspoonful of baking-powder into a deep dish, sprinkle in a Httle salt, adding also a tablespoonf \il of melted butter. Stir into this gradually a pint of milk; when quite smooth, add four eggs, yolks and whites beaten separately. Now add enough more flour to make a very stiff batter. If liked, any kind of fruit may be stirred into this; a pint of berries or 23 34S DUMPLINGS AND PUDDINGS. sliced fruit. Boil two hours. Serve with cream and sugar, wine sauce, or any sweet sauce, CUSTARD PUDDING. No. i. Take five tablespoonfuls out of a quart of cream qr rich milk, and mix them with two large spoonfuls of fine flour. Set the rest of the milk to boil, flavoring it with bitter almonds broken up. When it has boiled hard, take it off, strain it, and stir it in the cold milk and flour. Set it away to cool, and beat well eight yolks and four whites of eggs; add them to the milk, and stir in, at the last, a glass of brandy or white wine, a teaspoonfvil of powdered nutmeg, and half a cupful of sugar. Butter a large bowl or mold; pour in the mixture; tie a cloth tightly over it; put it into a pot of boiling water, and boil it two hours, re- plenishing the pot with hot water from a tea-kettle. When the pudding is done, let it get cool before you turn it out. Eat it with butter and sugar stirred together to a cream and flavored with lemon-juice or orange. CUSTARD PUDDING. No. 2. Pour one quart of milk in a deep pan, and let tne pan stand in a kettle of boihng water, while you beat to a cream eight eggs and six -tablespoonfuls of fine sugar and a teaspoon of flour; then stir the eggs and sugar into the milk, and continue stimng until it begins to thicken; then remove the pan fronx the boning water, scrape down the sides, stir to the bottom until it begins to cool, add a tablespoonful of peach water, or any other flavor you may prefer, pour into httle cups, and when cold, sei've. CUSTARD PUDDINGS. The recipe for "Common Custard," with the addition of chocolate, grated banana, or pineapple or cocoanut, makes successfully those different kinds of puddings APPLE CUSTARD PUDDINGS. Put a quart of pared and quartered apples into a stew-pan, with half a cupful of water, and cook them until they are soft. Remove from the fire, and add half a cupful of sugar, two tablespoonfuls of butter and the grated rind and the juice of a lemon. Have ready mixed two cupfuls of grated bread-crumbs, and two tablespoonfuls of flour; add this also to the apple mixture, after which, stir in two "weU-beaten eggs. Turn 'all into a weU-buttered pudding-dish, and bake forty-five^minutes in a moderate oven. Serve with sugar and cream or hard ' sweet sauce. DUMPLINGS AND PUDDINGS. 349 CREAM PUDDING. Beat the yolks and whites of six eggs well, and stir them into one pint of flour, one pint of millc, a little salt, and a bit of soda, dissolved in a little water, the grated rind of a lemon, and three spoonfuls of sugar; just before baking, stir in one pint of cream, and bake in a buttered dish. Eat with cream. CREAM MERINGUE PUDDING. Stir to a cream half a cupful of sugar with the white of one qz% and the yolks of four. Add one quart of milk and mix thoroughly. Put four tablespoonf uls of flour and a teaspoonful of salt into another dish, and pour half a cupful of the milk and egg mixture upon them, and beat very smooth, gradually adding the rest of the milk and q^% mixture. Turn this aU into a double boiler sur- rounded by boihng water; stir this until smooth and thick like cream, or about fifteen minutes; then add yaniUa or other extract. Eub all through a strainer into a well-buttered pudding-dish. Now beat the remaining three whites of eggs to a stiff froth, and gradually add three tablespoonf uls of powdered sugar, and spread roughly over the pudding. Cook for twenty .minutes in a moderate oven. Serve cold. CORN-STARCH PUDDING. Eeserve half a cupful of milk from a quart, and put the remainder on the stove in a double boiler. Mix four large tablespoonfuls of corn-starch, and a teaspoonful of salt, with the half -cupful of milk; then stir the mixture into the boiling milk, and beat well for two minutes. Cover the boiler and cook the pudding for twelve minutes; then pour it into a pudding-dish_. and set in a cool place for half an hour. When the time for serving comes, make a sauce in this manner: Beat the whites of two eggs to a stiff, dry froth, and beat into this two tablespoonfuls of powdered sugar. As soon as the sugar has been weU mixed with the whites, add half of a large tumbler of currant jelly, or any other bright jelly, or any kind of preserved fruit may be used. K you prefer, serve sugar and cream with the pudding instead of a sauce. COLD: FRUIT PUDDING. Throw into a pint of new millj: the thin rind of a lemon, heat it slowly by the Bide of the fire, and keep at the boiling point until strongly flavored. Sprinkle in a small ninch of salt, and three-quarters of an ounce of the finest ismglass or gelatine. When dissolved, strain througfi muslin into a clean sauce-pau . with five ounces of powdered sugar and half a pint of rich cream. Give the whole 350 DUMPLINGS AND PUDDINGS. one bofl, stir it briskly and add by degrees the well-beaten yolks of five feggs. Next thicken the mixture as a custard over a slow fire, taking care not to keep it over the fire a moment longer than necessary; pour it into a basin and flavor ^vith orange-flower water or vanilla. Stir until nearly cold, then add two ounces of citron cut in thin strips and two ounces of candied cherries. Pour into a buttered mold. For sauce use any kind of fruit syrup. CUBAN PUDDING. Crumble a pound of sponge cakes, an equal quantity, or less if preferred, of oocoanut, grated in a basin. Pour over two pints of rich cream previously sweetened with a quarter of a pound of loaf sugar and brought to the boiling point. Cover the basin, and when the cream is soaked up stir in it eight well- beaten eggs. Butter a mold, arrange four or five ounces of preserved ginger around it, pour in the pudding carefully, and tie it down with a cloth. Steam or bon slowly for an hour and a half; serve with the syrup from the ginger, which should be wanned and poured over the pudding. CRACKER PUDDING Of raspberries, may be made of one large teacupful of cracker-crumbs, one quart of milk, one spoonful of flour, a pinch of salt, the yolks of three eggs, one whole egg and half a cupful of sugar. Flavor with vanilla, adding a little pinch of salt. Bake in a moderate oven. When done, spread over the top, while hot, a pint of well-sugared raspberries. Then beat the whites of the three eggs very stiff, with two tablespoonfuls of sugar, a little lemon extract, or whatever on& prefers. Spread this over the berries, and bake a light brown. Serve with fruit sauce made of raspberries. BAKED CORN-MEAL PUDDING. WITHOUT EGGS. Take a large cupful of yellow meal, and a teacupful of cooking molasses, and beat them well together; then add to them a quart of boiling milk, some salt and a large tablespoonful of powdered ginger, add a cupful of finely chopped Buet or a piece of butter the size of an egg. Butter a brown earthen pan, and turn the pudding in, let it stand imtil it thickens; then as you put it Into the oven, turn over it a pint of cold milk, but do not stir it, as this makes the jelly. Bake three hours. Serve warm with hard sauce. This recipe has been handed down from mother to daughter for many yeacs t>ack in a New England family. DUMPLINGS AND PUDDINGS. 35 1 BAKED CORN-MEAL PUDDING, WITH EGGS One small cupful of Indian meal, one-half cupful of wheat flour stirred together with cold milk. Scald one pint of milk, and stir the mixture in it and cook until thick; then thin with cold milk to the consistency of batter, not very thick; add half a cupful of sugar^ half a cupful of molasses, two eggs, two tablespoonf uls of butter, a little salt, a tablespoonful of mixed cinnamon and nutmeg, two- thirds of a teaspoonful of soda added just before putting it into the oven. Bake two hours. After baking it half an hour, stir it up thoroughly, then finish baking. Serve it up hot. eat it with wine sauce, or with butter ana syrup. BOILED CORN-MEAL PUDDING. Warm a pint of molasses and a pint of milk, stir well together; beat four eggs, and stir gradually into molasses and milk; add a cupful of beef suet chopped fine, or half a cupful of butter, and corn-meal sufficient to make a thick batter; add a teaspoonful of pulverized cinnamon, the same of nutmeg, zi teaspoonful of soda, one of salt, and stir all together thoroughly; dip a cloth into boiling water, shake, flour a little, turn in the mixture, tie up, leaving room for the pudding to swell, and boil three hours; serve hot with sauce made. of draMm butter,, wine and nutmeg. BOILED CORN-MEAL PUDDING, WITHOUT EGGS. To one quart of boiling milk, stir in a pint and a half of Indian meal, welli-. sifted, a teaspoonful of salt, a cupful of molasses, half a cupful of chopped suet, and a teaspoonful of dissolved soda; tie it up tight in a cloth,.allowing room for it to swell, and boil four hours. Serve with sweet sauce. CORN-MEAL PUFFS Into one quart of boiling milk stir eight tablespoonf uls of Indian meal, foup tablespoonf uls of powdered sugar, and a teaspoonful of nutmeg; let thewhol© boil five minutes, stirring constantly to prevent its adhering to the sauce-pan; then remove it from the fire, and when it has become cool stii* into it six eggs, beaten as light as possible; mix well, and pour the mixttire into buttered teacups, nearly filling them; bake in a moderate oven half an hour; serve with lemon sauce. DELICATE INDIAN PUDDING. One quart milk, two heaping tablespoonfuls of Indian meal, four of sugar, one of butter, three ^gs, one teaspoonful of salt. Boil milk in douUe boiler* 352 DUMPLINGS AND PUDDINGS. sprinkle the meal into it, stirring all the while; cook twelve minutes, stirring often. Beat together the eggs, salt, sugar and one-half teaspoonf ul of ginger. Stir the butter into the meal and milk. Pour tliis gradually over the egg mix- tui'e. Bake slowly one hour. Serve with sauce of heated syi-up and butter. — Maria Parloa. COTTAGE PUDDING. One heaping pint of flour, half a cupful of sugar, one cupful of milk, one tea- spoonful of soda dissolved in the milk, one tablespoonful of butter, two teaspoon- fuls of cream of tartar rubbed dry in the flour; flavor with nutmeg; bake in a moderate oven; cut in slices and serve warm with wine or brandy sauce, or sweet sugar sauce. FRENCH COCOANUT PUDDING. No. i. One quart of milk, three tablespoonf uls of corn-starch, the yolks of four eggs, half a cupful of sugar and a little salt; put part of the milk, salt and sugar on the stove and let it boil; dissolve the corn-starch in the rest of the milk; stir into the milk, and while boiling add the yolks and a cupful of grated chocolate. Flavor with vanilla. Frosting. — The whites of four eggs beaten to a stiff froth, half a cupful of sugar; flavor with lemon; spread it on the pudding, and put it into the oven to brown, saving a little of the frosting ""to moisten the top; then put on grated cocoanut to give it the appearance of snow-flake. COCOAHUT PUDDING. No. 2. Half a pound of grated cocoanut. Then mix with it half a cupful of stale sponge-cake, crumbled fine. Stir together imtil very hght half a cupful of butter and one of sugar, add a cq^ee-cupful of rich milk or cream. Beat six eggs very light, and stir them gradually into the butter and sugar in turn, with the grated cocoanut. Having stirred the whole very hard, add two teaspoonfuls of vaiiiUa; stir again, put into a buttered dish and bake until set, or about three-quarters of an horn". Three of the whites of the eggs could be left out for a meringue on the top of the pudding. Most excellent. COCOANUT PUDDING. No. 3. A cup of grated cocoanut put into the recipes of "Cracker Pudding" and " Bread Pudding," makes good cocoanut pudding, CHERRY PUDDING, BOILED OR STEAMED. Two e^s, well-beaten, one cupful of sweet milk, sifted flom- enough to make a stiff batter, two large teaspoonfuls of baking-powder, a pinch of salt, and && DUMPLINGS AND PUDDINGS. 353 many cherries as can be stirred in. Boil one hour, or steam, and serve with liquid sauce. Cranberries, currants, peaches, cherries, or any tart fruit is nice used with this recipe. Serve with sweet sauce. CHERRY PUDDING. No. 2. Make a crust or paste of two cupfuls of floui*, two teaspoonfuls of. baking- powder, a teaspoonful of salt; wet up with milk or water; roll out a quarter of an inch thick, butter a large common bowl and line it with this paste, leaving it large enough to lap over the top; fiU it wdth stoned cherries and half a cupful of sugar. Gather the paste closely over the top, sprinkle a httle with dry flour, and cover the whole with a linen cloth, fastenmg it with a string. Put it into a pot of boiling water, and cook for an hour and a half. Serve with sweet sauce. ENGLISH PLUM PUDDING. (The Genuine.) Soak one pound of stale bread in a pint of hot milk, and let it stand and cool. When cold, add to it one-half pound of sugar and the yolks of eight eggs beaten to a cream, one pound of raisins, stoned and floured, one pound of Zante cur- rants, washed and floured, a quarter of a pound of citron, cut in slips and dredged %vith flom", one pound of beef suet, chopped finely, and salted, oue glass of wine, one glass of brandy^ one nutmeg, and a tablespoonful of mace, cinnamon and cloves mixed; beat the whole weU together, and, as the last thing, add the whites of the eight eggs, beaten to a stiff froth; pour into a cloth, previously scalded and dredged with flour, tie the cloth firmly, leaving room for the pud- ding to swell, and boil six hours. Serve with mne or brandy sauce. It is best to prepare the ingredients the day before, and cover closely. CHRISTMAS PLUM-PUDDING. (By Measure.) One cupful of finely chopped beef suet, two cupfuls of finfe bread-crumbs, one heaping cupful of sugar, one cupful of seeded raisins, one cupful of well- washed currants, one cupful of chopped blanched almonds, half a cupful of citron, sliced thin, a teaspoonful of salt, one of cloves, two of cinnamon, haK a grated nut meg, and four well-beaten eggs. Dissolve a level teaspoonful of soda in a table- spoonful of warm water. Flour the fruit thoroughly from a pint of flour; then mix the remainder as follows: In a large bowl put the well-beaten eggs, sugar, epices, and salt in one cupful of milk. Stir in the fruit, chopped nuts, bread- crumbs, and suet, one after the other, imtil all are used, putting in the dissolved Boda last, and adding enough flour to make the fruit stick together, which will take all the pint. Boil or steam four hours. Serve with wine or brandy or any well -flavored sauce. 354 DUMPLINGS AND PUDDINGS, BAKED PLUM-PUDDING. It will be found best to prepare the ingredients the day before and cover closely. Gratt^ a stale loaf of bread, or enough for a pint of crumbs; boil one quart of milk, and turn boiling hot over the grated bread; cover and let stfeep an hour; in the meantime pick, soak and dry half a pound of currants, half a pound of raisins, a qiiarter of a pound of citron cut in large shps, one nutmeg, one tablespoonful of mace and cmnamon, mixed, one cupful of sugar, with half of a cupful of butter; when the bread is ready, mix with it the butter, sugar, spice and citron, adding a glassful of white wine; beat eight eggs very hght, and when the mixture is quite cold, stir them gradually in; then add by degrees the raisins and currants dredged with flour; stir the whole very hard; put it into a buttered dish: bake two hours, send to the table warm. Eat with wine sauce, or wine and sugar. Most excellent. PLtJM-PUDDING, WITHOUT EGGS. This delicious, light pudding is made by stirring thoroughly together the following ingredients: One cupful of finely chopped beef suet, two cupfuls of fine bread-crumbs, one cupful of molasses, one of chopped raisins, one of well- washed currants^ one spoonful of salt, one teaspoonful each of cloves, cinnamon, allspice, and carbonate of soda, one cupful of milk, and flour enough to make a stiff batter. Put into a weU-greased pudding mold, or a three-quart pail, and cover closely. Set this pail into a larger kettle, close covered, and half full of boiling water^ adding boiling water as it^ boils away. Steam not less than four hours. This pudding js sure to be a success, and is quite rich for one containing neither eggs nor butter. One-half of the above amount is more than eight persons would be able to eat, but it is equally good some days later, steamed again for an hour, if kept closely covered meantime. Serve with wine sauce or common sweet sauce. CABINET PUDDING. Butter well the inside of a pudding-mold. Have ready a cupful of chopped citroD> raisins and currants. Sprinkle some of this fruit on the bottom of the mold, then slices of stale sponge cake; shake over this some spices, cinnamon, cloves and nutmeg, then fruit again and cake, imtil the mold is nearly full. Make a custard of a quart of milk» four eggs, a pinch of salt, two tablespoonfuls of melted butter; pour this over the cake, without cooking it; let it stand and soak one hour; then steam one hour and a half. Serve with wine sauce or a custard. Seasoned with wine. — Manhattan Beach Hotel DUMPLINGS AND PUDDINGS. 3S5 BAKED CRANBERRY PUDDING. Pour boiling water on a pint of bread-crumbs; melt a tablespoonful of butter and stir in. When the bread is softened, add two eggs and beat thoroughly with the bread. Then put in a pint of the stewed fruit and sweeten to your taste. Fresh fruit of many kinds can be used instead of cranberries. Slices of peaches put in layers are delicious. Serve with sweet sugar sauce. ORANGE PUDDING. No. i. One pint of milk; the juice of six oranges and the rind of three, eight eggs; half a cupful of butter, half a cupful of granulated sugar, one tablespoonful of ground rice, paste to line the pudding-dish. Mix the ground rice with a little of the cold milk. Put the remainder of the milk in the double boiler, and when it boils stir in the mixed rice. Stir for five minutes; then add the butter, and set away to cool. Beat together the sugar, the yolks of eight eggs, and whites of four. Grate the rind and squeeze the juice of the oranges into tliis. Stir aU into the cooked mixture. Have a pudding-dish holding about three quarts Uned with paste. Pour the preparation into this, and bake in a moderate oven for forty minutes. Beat the remaining four whites of the eggs to a stiff froth, and gradually beat m the powdered sugar. Cover the pudding with this. Return to the oven and cook ten minutes, leaving the door open. Set away to cool. It must be ice cold when served. —Maria Parloa, ORANGE PUDDING. No. 2. Five sweet oranges, one coffee-cupful of white sugar, one pint of milk, the yolks of three eggs, one tablespoonful of corn-starch. Peel and cut the oranges into thin slice's, taking out the seeds; pour over them the sugar and let them stand whUe you make the rest. Now set the milk in a suitable dish into another of boiling water, let the milk get boiling hot, add a piece of butter as large as a nutmeg, the corn-starch made smooth with a little cold milk, and the well- beaten yolks of the eggs, and a little flavoring. Stir it all well together until it is smooth and cooked. Set it off and pour it over the oranges. Beat the whites to a stiff froth, adding two tablespoonfuls of sugar, spread over th3 top for frost- ing. Set into the oven a few minutes to brown. Eat cold. Berries, peaches and other fruits may be substituted. BAKED LEMON PUDDING. (Queen of Puddings.) Ingredients. — ^Qne quart of. milk,,.tw:o cupfuls of bread-crumbs, four eggs, whites and yolks beaten separately, butter the size of ^ an egg, one cupful of 35^ DUMPLINGS AND PUDDINGS. white sugar, one large lemon —juice and giated rind. Heat the milk and poui over the bread crumbs, add the buttei*, cover and let it get soft. When cool, beat the sugar and 3'^olks, and add to the mixture, also the grated rind. Bake in a buttered dish until firm and slightly brown, fj-om a half to three-quarters of an hour. When done, draw it to the door of the oven, and cover with a meringue made of the whites of the eggs, whipped to a froth with four table- spoonfuls of powdered sugar, and the lemon-juice; put it back in the oven and brown a light straw color. Eat warm, with lemon sauce. LEMON PUDDING. A small cupful of butter, the grated peel of two large lemons, and the juice of one; the yolks of ten eggs and whites of five; a cupful and a half of white sugar. Beat all together, and, lining a deep pudding-dish with puff paste, bake the lemon pudding in it; while baking, beat the whites of the remaining five eggs to a stiff froth, whip in fine white sugar to taste, cover the top of the pudding (when baked) with the meringue, and retm^n to the oven for a moment to brown; eat cold, it requires no sauce. BOILED LEMON PUDDING. Half a cupful of chopped suet, one pint of bread-crumbs, one lemon, one cup- ful of sugar, one of flour, a teaspoonful of salt and two eggs, milk. First mix the suet, bread-crumbs, sugar and flour well together, adding the lemon-peel, which should be the yellow grated from tlie outside, and the juice, which should be strained. When these ingredients are well mixed, moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter; put it into a well-buttered mold, and boil for three and a half hours; turn it out, strew sifted sugar over and serve warm with lemon sauce, or not, at pleasure. LEMON PUDDING, COLD. One cupful of sugar, four eggs, the whites and yolks beaten separately, two tablespoonfuls of corn-starch, one pint of milk, one tablespoonful of butter and the juice and rind of two lemons. Wet the corn-starch in some of the milk, then stir it into the remainder of the milk, which should be boiling on the stove, stining constantly and briskly for five minutes. Take it from the stove, stir in the butter and let it cool. Beat the yolks and sugar together, then stir them thoroughly into the milk and corn-§tarch Now stir in the lemon-juice and grated rind, doing it veiy gradually, making it very smooth. Bake in a weU buttered dish To be eaten cold Oi'anges may be used in place of lemons. This also may be turned while hot into several small cups or forms piwiously DUMPLINGS AND PUDDJNGS. 357 dipped in cold water, place them aside; in one hour they will befit to turn out. Serve with cream and sugar. Should be boiled all together not baked. ROYAL SAGO PUDDING. Three-quartei-s of a cupful of sago, washed and put into one quart of milk; put it into a sauce pan, let it stand in boiling water on the stove or range until the sago has well-swelled. While hot, put in two tablespoonfuls of butter with one cupful of white sugar, and flavoring. When cool, add the well-beaten yolks of four eggs, put in a buttered pudding-dish, and bake from half to three- quarters of an hour; then remove it from the oven and place it to cool. Beat the whites of the eggs with three tablespoonfuls of powdered white sugar, till they are a mass of froth ; spread the pudding with either raspberry or strawberry jam, and then spread on the frosting; put in the oven for two minutes to slightly brown. If made in summer, be sure and keep the whites of the eggs on ice until ready for use, and beat them in the coolest place you can find, as it will make a much richer frosting. The smaU white sago called pearl is the best. The large brown kind has an earthy taste. It should always be kept in a covered jar or box. This pudding, made with tapioca, is equally as good. Serve with any sweet sauce. SAGO APPLE PUDDING. One cupful of sago in a quart of tepid water, with a pinch of salt, soaked for one hour; six or eight apples, pared and cored, or quartered, and steamed tender, and put in the pudding dish; boil and stir the sago until clear, adding water to make it thin, and pour it over the apples; bake one hour. This is good hot, with butter and sugar, or cold with cream and sue:ar. PLAIN SAGO PUDDING. Make the same as ** Tapioca Pudding," substituting sago for tapioca, CHOCOLATE PUDDING. No. i. Make a coni-starch pudding with a quart of milk, three tablespoonfuls of corn- starch, and three tablespoonfuls of sugar. When done, remove about half and flavor to taste, and then to that remaining in the kettle add an egg beaten very Ught, and four tablespoonfuls of vanilla chocolate, grated and dissolved in a little milk. Put in a mold, alternating the dark and hght. Serve with whipped cream or boiled custard. This is more of a blanc-mange than a pudding. 35^ DUMPLINGS AND PUDDINGS CHOCOLATE PUDDING. No. 2. One quart of sweet milk, three-quarters of a cupful of grated chocolate; scald the milk and chocolate together; when cool, add the yolks of five eggs, one cup- ful of sugar; flavor with vanilla. Bake about twenty-five minutes. Beat the five Vv'hites of eggs to a stiff froth, adding four tablespoonfuls of fine sugar, spread evenly over the top and brown slightly in the oven. CHOCOLATE PUDDING. No 3. One quart of milk, fourteen even tablespoonfuls ot grated bread-crumbs, twelve tablespoonfuls grated chocolate, six eggs, one tablespoonful vanilla, sugar to make very sweet. Se arate the yolks and w^hites 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 pow- dered sugar, and flavor with vanilla, and use as a meringue. CHOCOLATE PUDDING. No. 4- Half a cake of chocolate broken in one quart of milk and put on the range untU it reaches boiling point; remove the mixture from the range; add four tea- spoonfuls of corn-starch mixed vdth the yolks of three eggs and one cup and a half of sugar; stir constantly until thick; remove from the fire and flavor vdth vanilla; pour the mixture in a dish; beat the whites of the three eggs to a stiff froth, and add a Uttle sugar; cover the top of the pudding with a meringue, and set in the oven until a Ugbt brown. Serve cold. TAPIOCA PUDDING. Five tablespoonfuls of tapioca, one quart of milk, two ounces of butter, a cupful of sugar, four eggs, flavoring of vanilla or bitter almonds. Wash the tapioca, and let it stew gently in the milk on the back part of the stove for a quarter of an hour, occasionally stirring it; then let it cool; mix with it the butter, sugar and eggs, which should be well beaten, and flavor with either of the above ingredients. Butter a dish, put in the pudding, and bake in a moderate oven for an hour. If the pudding is boiled, add a little more tapioca, and boil it in a buttered basin one and a half hours. DUMPLINGS AND PUDDINGS. 359 STRAWBERRY TAPIOCA This makes a most delightful dessert. Soak over night a large teacupful of tapioca in cold water; in the morning, put half of it in a buttered yellow-ware baking-dish, or ayy suitable pudding-dish. Sprinkle sugar over the tapioca; then on this put a quart of berries, sugar, and the rest of the tapioca. Fill the dish with water, which should cover the tapioca about a quarter of an inch. Bake in a moderately hot oven until it looks clear. Eat cold, with cream or custard. If not sweet enough, add more sugar at table; and in baking, if it seems too dry, more water is needed. A similar dish may be made, using peaches, either fresh or canned. RASPBERRY PUDDING. One-quarter cupful of butter, one-half cupful of sugar, two cupfuls of jam, six cupfuls of soft bread-crumbs, four eggs. Eub the butter and sugar together; beat the eggs, yolks and whites separately; mash the raspberries, add the whites beaten to a stiff froth; stir all together to a smooth paste; butter a pudding -dish, cover the bottom with a layer of the crumbs, then a layer of the mixture; continue the alternate layers until the dish is full, making the last layer of crumbs; bake one hour in a moderate oven. Serve in the dish in which it is baked, and serve with fruit sauce made with raspberries. This pudding may be made the same with other kinds of berries. PEAR, PEACH AND APPLE PUDDING. Pare some nice, ripe pears (to weigh about three-fourths of a pound); put them in a sauce-pan wdth a few cloves, some lemon or orange peel, and stew about a quarter of an hour in two cupfuls of water; put them in your pudding- dish, and having made the following custard, one pint of cream, or milk, four eggs, sugar to taste, a pinch of salt and a tablespoonful of flour; beat eggs and sugar well, add the flour, grate some nutmeg, add the cream by degrees, stirring all the time, — pour this over the pears, and bake in a quick ro gallon stone jar that has a tightly fitting top. Then for every pound of frurt. in prime condition and perfectly dry, which you put in the brandy, use three quarters of a pound of granulated sugar; stir every day so that the sugar will be dissolved, using a cleau, wooden spoon kept for the purpose. Every sort of fruit may be used, beginning with strawberries and ending with plums. Be sure and have at least one pound of black chemes, as they make the color of the preserve very rich. Strawberries, raspbemes, blackberries, apricots, cheiries (sweet and sour), peaches, plums, are all used, and, if you like, currants and grapes. Plums and grapes should be peeled and seeded, apricots and peaches peeled and cut in quarters or eighths or dice; cherries also must be seeded : quinces may be steamed until tender. The jar must be kept in a cool, dry place, and the daily stirring must never be forgotten, for that is the secret of success. You may use as much of one sort of fruit as you like, and it may be put in from day to day, just as you happen to have it. Half the quantity of spirits may be used. The preserve will be ready for use within a week after the last fruit is put in, and wiJl keep for a number of months. We have found it good eight months after making. The second is as foUows: Take some pure white vinegar and mix with it granulated sugar until a syrup is formed quite free from acidity. Pour this syrup into earthen jars and put in it good, perfectly ripe fruit, gathered in dry weather. . Cover the jars tight, and put them in a dry place. The contents wiU keep for six or eight months, and the flavor of the fruit will be excellent. TO PRESERVE FRUIT WITHOUT SUGAR. Cherries, strawberries, sliced pineapple, plums, apricots, gooseberries, etc., may be preserved in the following manner — to be used the same as fresh fruit. Gather the fruit before it is very ripe; put it in wide mouthed bottles made for the purpose; fill them as full as they wiU hold, and cork them tight; seal the corks; put some hay in a large saucepan, set in the bottles, with hay between them to prevent their touching; then fill the sauce-pan with water to the necks PHESERVES, JELLIES, ETC. 3^3 of the bottles, and set it over the fire until the water is nearly boiling, then take it off; let it stand until the bottles are cold. Keep them in a cool place until wanted, when the fruit wUl be found equal to fresh. NEW METHOD OF PRESERVING FRUIT. A new method of preserving fruit is practiced in England. Pears, apples and other fruits are reduced to a paste by jamming, which is then pressed into cakes and gently dried. When required for use it is only necessary to pour four times their weight of boiUng water over them, and allow them to soak for twenty minutes, and then add sugar to suit the taste. The fine flavor of the fruit is said to be retained to perfection. The cost of the prepared product is scarcely greater than that of the original fruit, differing with the supply and price of the latter; the keeping qualities are excellent, so that it may be had at any time of the year, and bears long sea-voyages> without detriment. No peeling or coring is required so there is no waste. FRUIT JELLIES. Take a stone jar and put in the fruit, place this in a kettle of tepid water, and set on the fire; let it boil closely covered, until the fruit is broken to pieces; strain, pressing the bag, a stout, coarse one, hard, putting in a few handfuls each time, and between each squeezing turning it inside out to scald off the pulp and skins; to each pint of juice allow a pound of loaf sugar; set the juice on alone to boil, and while it is boUing, put the sugar into shallow dishes or pans, and heat it in the oven, watching and stirring the sugar to prevent burning; boil the juice just twenty minutes from the time it begins fairly to boil; by this time the sugar should be very hot; throw the sugar into the boiling juice, stir- ring rapidly all the time; withdraw the spoon when all is thoroughly dissolved; let the jelly come to a boil to make all certain; withdraw the kettle instantly from the fire; roll your glasses and cups in hot water, and fill with the scalding liquid; the jeUy will form within an hour; when cold, close and tie up as you do preserves. CURRANT JELLY. Currants for jelly should be perfectly ripe and gathered the first week of the season ; they lose their jelly property if they hang on the bushes too long,