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PORTSMOUTH 
 
 MONUMENTAL 
 
 COOK BOOK, 
 
 COMPILED 15Y THE 
 
 LADIES OF THE SOLDIERS' AID SOCIETY, 
 
 OF 
 
 1^ O R T S M O U T tl, O M I O 
 
 It is good to learn from the experience of others." 
 
 ' ' * * .■■:'\ 
 
 11] 
 
 PORTSMOUTH: 
 JAS. W. NEWMAN, PRINTER, TIMES OFFICE. 
 
 1874. 
 
4K 
 
 ^^^^ 
 
 Entered according to the Act of Congress, in the year 1874, by the Ladies of 
 the Soldiers' Aid Society, of Portsmouth, Ohio, in the office of the Librarian 
 of Congress, at Washington. 
 
/7 5 
 
 PREFACE. 
 
 PREFACE. 
 
 I do not |)roj)()se to enter into any disquisition on the art cuisine, 
 though " what I know " about it might not be less than would 
 prevent one from making such use of the materials of which 
 food is composed, to keep one from starving. 
 
 Those for the perpetuation of whose memory this book iscom- 
 piled, suffered little on the tented or untented field for lack of 
 knowledge of the art of cooking. They could prepare meals 
 that their General could most generally relish, for Generals had 
 appetites as well those who were " only privates." Whatever 
 else was wanting, the}' were rarely without that most excellent 
 condinaent that seldom fails to make even ordinary food palata- 
 ble ; yet, good as it is, it is seldom in demand, never advertised 
 or offered for sale, and when possessed, the possessor wants to 
 get rid of it ; and compared to which, all other sauce would be 
 but a saucy fraud. The sauce to which I refer has the signifi- 
 cant cognomen of Hunger Sauce. For further particulars, in- 
 quire within after having fasted — say, twenty-four hours. If 
 you want to fasten what I mean on your minds, and know any 
 faster way to do it, I shall still be your fast friend. If you 
 would wait for a weightier definition, then dismiss the desire for 
 the present, and if the opportunity to go to war should present 
 itself, and your thirst for this special knowledge remains unsa- 
 tiated, and you are hungry for a fight, you have only to enlist, 
 draw your rations with the regularity and unstinted variety 
 (vegetable and animal food in lively combination, is here meant) 
 
PREFACE. 
 
 for which rations are noted, and you will not be long in attain- 
 ing to a rational idea of what I am trying so hard to explain. 
 Your hunger for fight will probably not survive your first skir- 
 niisli, and possibly not your first night in camp, and therefore may 
 not be longer dwelt upon. A change of residence becomes desira- 
 ble when the atmosphere becomes heavy on . account of a sur- 
 charge of particles of lead and iron, together with the unpleas- 
 Miit smell of sulphur, and though such residence has been of 
 long standing, it is just as apt to end in right down lying. And 
 then should your mess pronounce your first mess of beans and 
 pork an unpalatable mess, they will lay less stress on the short- 
 comings of the second. While you improve they will appreciate, 
 and cease to complain for conscience sake. 
 
 Rotation in the office of cook begets a fellow feeling that 
 makes us wondrous kind. Speaking of conscience, I am 
 leminded that I have known it to lose its sensitiveness to some 
 extent when a smoke-house was scented near the line of march. 
 It made little difference whether it was March or September, or 
 "forward march," a march was stolen on that smoke-house, and 
 all of Bacon's moral precepts would not have saved that bacon, 
 or brouglit a single tingle to the conscience. True, not every 
 one would have taken that bacon, but all would have eaten it. 
 Even the chaplain was not averse to a transverse section of the 
 middle of a fine ham. 
 
 So much for what I am not going to do. 
 
 What I would gladly do, would be to pay a tribute to the 
 noble women who, having given up those who wera dearest to 
 them, and having bidden them go forth bearing their shields, 
 and admonishing them, as did the women of Sparta, to return 
 bearing them or being borne on them, immediately organized 
 into societies for the purpose of rendering such a*id as would 
 most speedily conduce to the accomplishment of the end sought, 
 and as by one common impulse those societies, which numbered 
 thousands, were bound together by a sentiment which arose to 
 a high and holy enthusiasm, evincing a patriotism than which 
 
PREFACE. 
 
 the world has known none deeper, higher, broader, nor more 
 firmly grounded in the heart's best promptings. 
 
 Actuated by a clear conviction that the cause they espoused 
 was just, they, no less than the soldiers in the field, laid their 
 lives on the altar of their country, and believing the cause was 
 also God's cause, invoked His blessing on the consecration they 
 would make, and believing that He would lead, however difficult 
 the way, never hesitated to plunge into duty, however dark the 
 adversity that loomed up against them. I would gladly portray 
 so vividly the soul-earnestness, the abandonment of every selfish 
 thought and purpose for the good of the boys in blue, that even 
 now, at this distant day, the women so engaged might be held 
 in yet higher honor for the deeds they wrought, and for the far- 
 reaching results of those deeds. Were my pen a pen of fire, and 
 had it the speed of the lightning, and had I for a parchment 
 the blackness of midnight spread out all over the canopy of 
 heaven^ and had I the language of angels, I yet could not suffi- 
 ciently portray the grandeur of the work performed, or indicate 
 to what extent victory hung upon those deeds. The war. was 
 prolific of wounds, sickness and death; but amid all, these 
 women ever kept pace with the rapid evolution of events, staying 
 not for heat, or cold, or pestilence, or danger in any of its forms, 
 and rarely failed to demonstrate that they were masters of the 
 situation. Where there was a brow burning with fever; where 
 there was a wound to be bound up ; wherever there was a soul 
 to be lured back from the grave; where there was a heartgrown 
 faint because its K)ved ones were not, and wherever mercy called, 
 though but faintly, and woman could reach the spot, she was 
 there, and to falter till the work was done, is not told in the 
 annals, written or unwritten, of what women did in the war. 
 Many of those who thus labored fell in the midst of their 
 labors; others soon followed after the work was done; and oth- 
 ers still live, upon whose heads the light of eternity is glinting 
 in rays of silver, yet young in the thought that God permitted 
 them to live and to labor in so great a cause, and to do and be 
 spent in a reform so grand. They live and labor yet, deeming 
 
b PREFACE. 
 
 their work incomplete until they shall have erected monuments 
 to those who fell, and also to those who are yet spared to enjoy 
 the blessings secux'ed by their toiling and their courageous dar- 
 ing, and before whom is yet death's open door. Then to all who 
 yet remember what those four dark years meant, when war hov- 
 ered as a pall over the nation, and that the daring of our men 
 and the exalted patriotism of our women saved it, I would 
 say, extend them your help in this their crowning work, and it 
 can not be long until their labor of love will be comj)lete ; and 
 the monument they shall have raised to the honored dead shall 
 also stand for a monument to the nobility of woman, but can 
 not honor her more than that set up in the soldier's heart, which 
 is, and shall be, more enduring than granite. 
 
 I speak from the standpoint of one who knows whereof he 
 affirms in all that pertains to woman's self imposed toiling dur- 
 ing that dark period. Her heroism was none the less marked 
 because she may never have seen a battle, for it required more 
 than heroism to take upon herself the constant burden of care 
 for the sick and the maimed ; that burden even sharing her 
 pillow when she sought that rest that would enable her to take 
 it up anew. Yet all this was her joy, her meat, her drink, 
 could she minister with her hand and heart to the wants of one 
 dying man. Now that the storm-cloud has receded far into the 
 distance, and white-winged peace hovers smiling over all the 
 land, and the record of the past wears a halo that only the 
 recollection of duty done could impart, that the highest success 
 may attend this final and crowning enterprise, is the wish of one 
 whose debt of gratitude is such that he can not hope to repay 
 or wish to forget it. 
 
INDEX TO ADVERTISEMENTS. 
 
 INDEX TO ADVERTISEMENTS. 
 
 BANKS. PAGE. 
 
 First National 153 
 
 Farmers' National 165 
 
 BAKEKS AND CONFECTIONERS. 
 
 Albert Knittel 156 
 
 A. Seel 170 
 
 BOOTS, SHOES, AND HATS. 
 
 WHOLESALE. 
 
 C. p. Tracy & Co 158 
 
 Hibbs, Richardson & Co 159 
 
 RETAIL. 
 
 J. W. March & Co... 174 
 
 R. M. Lloyd 178 
 
 BOOKS AND STATIONERY. 
 
 Geo. W. Watkins 164 
 
 Valley Book Store 169 
 
 BAKING POWDERS. 
 
 A. D. Miller 172 
 
 CLOTHING. 
 
 Miller, Voorheis & Co 158 
 
 Lehman, Richman & Co 171 
 
 CONFECTIONERS. 
 V. Reinhart & Co 163 
 
 B. Augustin 173 
 
 COAL DEALERS. page. 
 
 W. W. Little & Co 165 
 
 CARRIAGE MAKER. 
 John Dice 176 
 
 DENTIST. 
 
 C. P.Dennis 167 
 
 DRUGGISTS. 
 
 D. R. Spry 159 
 
 Davis & Jones 169 
 
 Enos Reed 172 
 
 H. P.Pursell 164 
 
 George Fisher 166 
 
 M. S. Pixley 178 
 
 DRY GOODS. 
 
 WHOLESALE. 
 
 Jas. M. Rumsey & Co 154 
 
 J. F. Towell 162 
 
 RETAIL. 
 
 P. Brodbeck 156 
 
 W. A. Connolley 157 
 
 J.N. Leedom 158 
 
 R. Brunner 161 
 
 W. H.Johnson & Co 168 
 
 FIRE BRICK WORKS. 
 
 Scioto Star Fire Brick Co 171 
 
 Scioto Valley Fire Brick Co 176 
 
INDEX TO advektisi:mp:nts. 
 
 FRUITS, GAME AND TOYS 
 
 HAOE. 
 
 W. E. Hancock 17:) 
 
 FURNITURE. 
 
 J. H. Wait & Son 155 
 
 J. B. Nichols &C() 155 
 
 Cabinet Makers' Union 156 
 
 FLOUR AND GRAIN. 
 
 M. W. Thompson & Son 171 
 
 Geo. Davis A: Co 177 
 
 (GROCERIES. 
 
 WHOLESALE. 
 
 Damarin & Co Ifili 
 
 RETAIL. 
 
 H. H. Buskirk KiH 
 
 W. I. Gray & Co 106 
 
 Fisher & Co 107 
 
 John Wilhelm 107 
 
 M. F. Micklethwait&Bro 175 
 
 M. & S. Timmonds 177 
 
 GASFITTING AND PLUMBING. 
 John Jones 107 
 
 HATS AND CAPS. 
 Scioto Hat Co... 175 
 
 HARDWARE. 
 
 Hibbs, Angle & Co 156 
 
 J. L. Hibbs &. Co 159 
 
 HOTELS. 
 
 Biggs House 101 
 
 Massie House 101 
 
 St. James Hotel 179 
 
 Crawford House 180 
 
 Walnut Street House 179 
 
 INSURANCE. 
 
 W. H. Bonsall & Co 173 
 
 JEWELER. 
 Ph. Zoellner 157 
 
 LIVERY STABLES. 
 
 I'ACJE. 
 
 T. M. Lynn 104 
 
 Yeager & Dice 170 
 
 LUMBER DEALERS. 
 
 n. Leet & Co 177 
 
 MARBLE DEALER. 
 
 Ch. C. Bode 174 
 
 MERCHANT TAILORS. 
 
 E. Miller 154 
 
 A. Lorberg 170 
 
 L. R. Morgan 172 
 
 MILLINERY. 
 
 Mrs. Nickells & Co 16:5 
 
 Miss M. Lloyd 105 
 
 Misses Coe & Keer 165 
 
 Mrs. Trotter 160 
 
 MUSICAL INSTRUMENTS. 
 
 John Yoakley 17:5 
 
 D. S. Johnston 17:3 
 
 NOTIONS AND WHITE GOODS. 
 
 Reed & Peebles 170 
 
 NOTIONS AND STAMPING. 
 Miss E. Bell 174 
 
 QUEENSWARE AND CHINA. 
 Pursell, Ewing & Co 100 
 
 STOVE DEALERS. 
 H. Eberhardt & Co 175 
 
 SEWING MACHINES. 
 
 J. T. Grayson 152 
 
 Geo. D. Selby 15:^ 
 
 STONE DEALERS. 
 
 Reitz & Bode 174 
 
 TINNERS. 
 Wilhelm & Conroy 167^ 
 
VALUABLE KECII'ES. 
 
 c^SOtT^, 
 
 GENERAL DIRECTIONS. 
 
 Soup should not be distinguished by any flavor, all ingredients 
 teing so blended that none seem prominent. A tin vessel is con- 
 sidered best; never use brass or copper. Iron may be used, if 
 "kept clean and fresh. A camp kettle is considered good, having 
 a heavy lid, it retains the steam. 
 
 Never let soup stand to get cold in the vessel in which it is 
 <50oked. Pour it immediately into the tureen. 
 
 Always put the meat in cold water, thus the juices are ex- 
 tracted. 
 
 Meat should be lean and fresh. 
 
 Soft water is best. One quart of water to one pound of meat, 
 IS a common rule; if the soup is desired richer, use less water. 
 
 Let the meat boil very slow at first ; it is best to merely sim- 
 mer, thus the impurities will rise to the top and may be skimmed 
 off. The common flavorings are catsup, spices, celery, mush- 
 rooms, onions, herbs, etc. It is best to be careful of seasoning 
 of all kinds, particularly salt and pepper, as too little can be 
 ■remedied ; too much cannot. 
 
 A wooden spoon is best for stirring soup. 
 
 Mrs. Hale, in her new book on cookery, gives the following 
 soup powders : 
 
 Dried parsley, winter savory, sweet marjoram, lemon, thyme, 
 '©f each two ounces ; dried lemon peel and sweet basil, one ounce 
 
 [2] 
 
10 VALUABLE EECIPES. 
 
 each; dry in a warm oven, pound, pass through a hair sieve, put 
 it in a dry bottle and cork closely. It will retain its flavor a 
 long time, and is a delicious flavoring. 
 
 Stock, or broth for soup, may be made from odds and end* of 
 meat, poultry, game, knuckle of veal, shin of beef, etc.; pour 
 over a small quantity of water at first, and cook very slow uatEL 
 the flavor and juices are extracted ; add more water, flavor witb 
 herbs, vegetables, etc. Boil five or six hours slowly — some boil 
 even longer. Let it cool over night. Skim off the fat, and it is 
 ready for future use in soup. 
 
 CORN SOUP. 
 
 One old chicken, fat ; twelve ears of corn, one-fourth j>oao<f 
 of butter, one quart of milk. Boil the chicken in two quails of 
 ■water, and, when about half cooked, take it out and stuff and 
 roast it. Cut the corn from the cob and put into the water m 
 ■which the chicken has been boiled, (about three quarters of aa 
 hour before dinner) the butter, thickened ■with a little flour; 
 just a few minutes before lifting, add the milk, pepper and salt 
 to taste. As soon as it boils, serve. 
 
 POTATO SOUP. 
 
 Mrs. J. L. WatkiiiB. 
 
 Two quarts water, six large potatoes, two quarts milk. Slice 
 the potatoes very thin, and cook in the water until quite tender; 
 add milk, one tablespoon of butter; pepper and salt to taste; 
 thicken with a little flour stirred in cold milk. It should no£ be 
 made very thick. 
 
 BEEF SOUP. 
 
 Take a small shin of beef, crack the bone, remove the tough 
 outside skin ; wash and put it on to boil in a kettle with six or 
 eight quarts of water, and two tablespoonfuls of salt. After 
 boiling perfectly tender, (which will take quite four hours,) take 
 it out of the liquid, to which add more salt, if necessary; v«^- 
 etables to your taste ; one large tablesijoonful of scorched sugar. 
 
VALUABLE RECIPES. 11 
 
 a little sweet' raarjoram and thyme, (if lilsed,) and one small red 
 pepper, cut in small pieces. Thicken very moderately with flour 
 moistened with water to the consistency of cream, and stir in 
 while boiling. About three quarters of an hour before the soup 
 is served, put in eight medium sized potatoes, cut into quarters. 
 Then make very small dumplings, with a quarter of a pound of 
 flour, two ounces of butter, a little salt, and water to make a 
 dough. Put into the soup and boil ten minutes. Last of all put 
 in a little parsley, just before serving. 
 
 OYSTER SOUP. 
 
 Mrs, A. Pursell. 
 
 To one whole can of oysters take one and one-half pints water, 
 and the same of good milk. Let the water and milk come to a 
 boil ; add half pound of butter, salt and pepper, and two table- 
 spoonfuls corn starch. Pour in the oysters, and let them scald a 
 few minutes. 
 
 OKRA SOUP. 
 
 Five quarts of water, two pounds of beef, two dozen okras, 
 one dozen tomatoes, one teacupful of rice. Cut the okras in thin 
 slices and boil a few minutes; pour off" the water and add to the 
 soup. Boil four hours. Season with salt, pepper and cloves. ' 
 
 VEGETABLE SOUP. 
 
 Four quarts of water, beef and bones, (the bones from roast 
 beef and uncooked steak) two onions, two turnips, two tomatoes, 
 two carrots, a piece of cabbage, all cut fine. Boil until all are 
 tender, then remove the bones and meat, and season with salt, 
 pepper and thyme. 
 
 RICE SOUP. 
 
 To three quarts of beef stock, add one onion, one teacupful of 
 rice, one pint canned tomatoes. Season with salt and pepper. 
 
1 - 
 
 i2 VALUABLE EECIPES. 
 
 MACARONI SOUP. 
 
 Six pounds of beef, four quarts of water, two onions, one pint 
 of macaroni. When tender, remove the meat; add salt and 
 pepper ; the macaroni broken in pieces, and one tablespoonful of 
 tomato catsup, and one of flour. 
 
 WHITE SOUP. 
 
 A large knuckle of veal, four quarts of water, a little celery, 
 two onions, two carrots, two turnips. Boil down to two quarts ; 
 strain the liquor, and take off all the fat; add one pint of milk 
 or eream, the beaten yolks of three eggs, and a little vermicelli. 
 Liet it boil a little, and serve. 
 
 TURKEY SOUP. 
 
 Crack the bones of cold roast turkey ; boil in three quarts of 
 water; add one cut onion, one turnip, a little rice, salt and pep- 
 per. When cooked sufficiently, strain. Add a little flour or 
 lioiled rice. 
 
 MUTTON SOUP. 
 
 Four quarts of water, three rounds of the fore quarter of mut- 
 ton, two cut onions, two turnips, one-half can tomatoes, one tea- 
 capful of barley or rice. Boil four hours. Remove the meat 
 and season with salt, pepper and thyme. 
 
 BEAN SOUP. 
 
 One pint of beans to two quarts of beef stock ; soak the beans 
 ^ver night, and boil them soft. Add pepper and salt. 
 
 BRUNSWICK SOUP OR STEW. 
 
 Two chickens, five quarts water; boil until tender. Remove 
 jali the meat from the bones, pick it fine, and put it back into the 
 liroth after having taken off" the fat. About two hours before 
 4Jnner add six potatoes, chopped fine; after chopping them, boil 
 
VALUABLE RECIPES. 13 
 
 separately for a few luinutes; draw off the water before adding- 
 them to the soup. One quart or more of tomatoes, one pint oif' 
 sweet corn, a little cayenne pepper, one tablespoonful Worcester- 
 shire sauce; salt to taste ; add four hard boiled eggs — two chop- 
 ped, two sliced. Before serving add one dozen small oyster 
 crackers, one-half of them split. The corn and tomatoes should 
 be added early enough to be thoroughly cooked. If the toma« 
 toes are very sour, add one spoonful of sugar. Add eggs and 
 crackers last. 
 
 ,^^E) 
 
 GENERAL DIRECTIONS. 
 
 In choosing fresh fish, the gills should be red, the eyes full, 
 and the flesh firm and stiff; if a fish is flabby, the eyes sunk, 
 and the gills pale, it is stale. Split the fish well open, clean out 
 all blood — hold the head in your hand to scrape off the scales. 
 Wash them as little as possible, and dry or drain them ; nevejr 
 allow them to stand in water. A few minutes before cooking 
 salt them ; some prefer only to salt the water when they arje 
 boiled. Use very little water, cover tight ; skim them ; boiS 
 very gently. As soon as the flesh parts from the bone easily, 
 they are done. Let the water be boiling before the fish is pat 
 in. Serve as soon as cooked, as the flavor of fish is injured by 
 standing. 
 
 Eels should be glossy on the back and very white on the belly- 
 Clean them well, skin them, and cut in pieces three or four inches 
 long; let them stand an hour or more in salt water. 
 
 Olive oil is much used for frying fish. By straiaing it, it may 
 
14 VALUABLE RECIPES. 
 
 fee used more than once— any fat maybe so used, and it becomes 
 richer each time. Never use for meat, oil in which fish has been 
 fried. Roll fish in eggs and bread crumbs, corn meal or flour. 
 
 TO BOIL SEA FISH (FRESH.) 
 
 Soak, some time before dressing, in cold water, in which throw 
 a handful of salt; always notch the back before putting them in 
 the kettle ; salt the water, and let it heat gradually, boil gently, 
 or they will break in pieces. A fish weighing eight pounds will 
 boil in half an hour. 
 
 TO FRY SHAD. 
 
 Cut the fish in pieces, rinse and wipe dry ; rub over the fish a 
 little salt, and when it has melted, roll them in flour ; heat the 
 fat tried from salt pork, or oiled butter, nearly boiling hot ; lay 
 in the fish, the skin side up, fry until brown, and then turn them ; 
 cook slowly without burning. Serve plain. Horseradish makes 
 a fine relish for fish. 
 
 TO FRY MACKEREL. 
 
 Take as many mackerel as are needed for the family, remove 
 the skin, dip them in beaten eggs and bread crumbs, fry them 
 slowly until done. For a sauce, pound the soft roes with sweet 
 thick cream, and pass them through a sieve, melt some butter in 
 alittle real consomme, or water, if no consomme is at hand, stir in 
 the cream and roes, add a little lemon juice and mushroom 
 catsup, heat it hot, and pour it over the fish after it is dished. 
 
 HALIBUT STEAK. 
 
 Wash and wipe the steaks dry; have ready some rolled 
 cracker or bread crumbs, then beat up two or three eggs ; dip 
 each steak into the beaten egg, then into the bread crumbs, 
 (when you have salted the fish,) and fry in hot fat, lard, or nice 
 dripping. Or, you can broil the steak upon a buttered gridiron, 
 over a clear fire, first seasoning with salt and pepper. 
 
VALUABLE RECIPES. 15 
 
 STEWED COD FISH. 
 Soak tfee fish over night. Pick it into small pieces, not over 
 an iDch in size ; stew until tender in plenty of water ; pour off 
 the water and season with pepper and butter; put in plenty of 
 oailk, and thicken with flour. 
 
 FRIED FISH. 
 
 Having cleaned the fish thoroughly, sprinkle with salt ; let 
 them stand a few hours, and wipe dry ; dust thick with flour or 
 cora meal ; fry slowly, but have the fat boiling hot when the 
 fish is put in the pan. 
 
 PICKLED SALMON. 
 
 Soak salt salmon tweaty-four hours ; pour boiling water over 
 iJ lo cook, but change water while cooking ; melt butter, add 
 two teaspoonfuls flour with two tablespoons of boiling water ; 
 add pepper, and pour over when ready for the table. 
 
 TO FRY BASS OR OTHER FRESH FISH. 
 
 After they have been cleansed, lay the pieces in a cloth to dry 
 tbem; if convenient, fry four or five slices of pork, or else take 
 ifard and have it right hot ; season the fish with a little salt and 
 pepper, and dip in a dish of Indian meal and lay in the skillet; 
 iry a uice brown, and serve hot. 
 
 TO BOIL FISH. 
 
 Dress them as for baking. Wrap them altogether in a cloth, 
 or better still, put them in a clean bag and put the bag into boiling 
 water. Let them boil half an hour. Pour over them, when 
 Wished, cream-gravy or drawn butter. I don't know which is 
 feest, baked or boiled fish ; but no one but a dyspeptic, whose 
 tastes are all morbid, will be likely to prefer fried fish to either. 
 The best way to salt the fish is before cooking, if you have time, 
 by letting them lay, already dressed, in a pan of salted water over 
 
16 VALUABLE RECIPES. 
 
 night, or for an hour before dinner. Drain thera from the 
 salted water, or sprinkle salt over them if they have not beea in 
 salted water, and lay them in your clean dripping pan, and put 
 them in the oven. They need about half-an-hour's good baking, 
 and then you may pour over them a cup of creamy milk, and 
 set them back in the oven for a few minutes. It is best to bake 
 them in some baking-dish that will do to set upon the table just 
 as it comes fi'om the oven. 
 
 BROILED SHAD (FRESH). 
 Wash, wipe and split the fish, sprinkle with salt and pepper,, 
 and lay it upon a buttered gridiron, inside downward ; when 
 the lower side is browned, turn the fish. One of medium 
 size will be done in about twenty minutes. Serve upon a hot 
 dish, and lay a good piece of butter upon the fish. 
 
 BROILED SHAD (SALT). 
 Soak over night iu lukewarm water. Take out in the morn- 
 ing and put it into ice cold water for half an hour. Broil as you 
 do fresh shad. Mackerel may be done the same way. 
 
 FRIED CAT FISH. 
 
 Scald and clean the fish, sprinkle with salt, and keep in a cool 
 place several hours. Dip the fish in grated cracker, meal or 
 flour, and fry quickly in hot lard. Take up as soon as done. 
 
 SALT CODFISH. 
 Soak the fish in water over night, put in fresh water with a 
 little soda, let it keep warm, but not boil ; change the water an 
 hour before dinner, and let it scald ; take out the fish, and dress 
 with egg sauce. 
 
 DIRECTIONS FOR FRYING FROGS. 
 
 Mrs. McGinley. 
 
 For 1 doz. frogs, take ^ pound of crackers, roll very fine ; 
 then take 3 eggs, beat very light ; add a very little water (cold) 
 then pepper and salt ; dip the frog in the egg, then cover with 
 cracker ; then drop them iu boiling butter; fry till a light brown. 
 
VALUABLE RECIPES. 17 
 
 G^Sam'0^# $PT Timh*"^^ 
 
 SAUCE FOR TRIPE, HERRING AND LOBSTERS. 
 
 Two tablespoons of mustard to a quarter of a pint of butter. 
 This is a nice sauce. 
 
 DRAWN BUTTER SAUCE. 
 
 Half a pint of boiling water; two teaspoonfuls of flour; two 
 ounces of butter; mix the flour and butter together until thej 
 are perfectly smooth ; stir this into the boiling water, and add 
 salt to taste. If made with milk in place of water, less butter 
 will answer. 
 
 EGG SAUCE. 
 
 This is made like drawn butter, with the addition of three 
 eggs, boiled hard and chopped fine. Nice sauce for fish. 
 
18 VALUABLE RECIPES, 
 
 .'^^^ 
 
 OYSTER PIE. 
 
 Line a deep dish with pie-crust, put in the bottom alayer of fine 
 cracker or bread crumbs, then add the oysters, a part of. one 
 quart, with pieces of butter, and a little salt and pepper, and a 
 part of the liquor from the oysters. Over the oysters, put a 
 layer of crackers or bread crumbs, season as above and add the 
 remainder of the liquor, and cover with pie crust. Cut a hole 
 in the top of the crust, and bake one hour slowly. Serve hot. 
 
 ESCALOPED OYSTERS. 
 
 Mrs. A. McFarland. 
 
 Butter a deep dish, and cover the bottom with fine bread crumbs 
 or rolled crackers. Put in a layer of oysters, and add bits of 
 butter, salt and pepper, then another layer of crumbs, and so on 
 till the dish is full. Pour part of the liquor over the above. 
 Bake one quart of oysters half an hour. Have crumbs on the top 
 dish. 
 
 HOW TO PICKLE OYSTERS FOR LUNCH. 
 
 Cook them until they burst open, strain off the liquid, add 
 vinegar, allspice and whole black pepper. Let them stand for a 
 day. 
 
VALUABLE RECIPES. 19 
 
 FRIED OYSTERS. 
 
 Dip tliem in batter made of eggs and bread crumbs ; season 
 "With nutmeg, mace and salt. Fry in lard until brown. 
 
 FRIED OYSTERS. 
 
 Take the largest oysters from their liquor and lay them on a 
 •clean cloth, to absorb the moisture. Have ready several beaten 
 eggs and crackers, crushed fine. In the frying pan heat enough 
 nice butter to cover the oysters entirely. Dip each oyster first 
 in the egg, then in the cracker, rolling it over, that it may 
 become completely incrusted. Drop them carefully into the 
 frying pan and fry quickly, to a light brown. Do not let them 
 lie in the pan au instant after they are done. 
 
20 VALUABLE RECIPES. 
 
 ^*^^^:) 
 
 GENERAL DIRECTIONS. 
 
 The great point in cooking meats is to have them tender,. 
 without wasting the juices. 
 
 Most cooks think hard boiling necessary; on tlie contrary, by 
 simmering slowly in as little water as possible, the meat will be 
 more savory and tender. 
 
 In boiling, allow from eighteen to twenty minutes to every 
 pound of meat. 
 
 Put fresh meat in hot, salted meat in cold, water. 
 
 Never let meat stand in the water after it is done. 
 
 Save all liquors in which meats have been boiled for soup. 
 
 Skim off all scum rising— you may aid it in rising by throwing 
 in a very little cold water. 
 
 The sirloin is best for roasting. 
 
 The round is best for boiling. 
 
 For steak, the inside of the sirloin is considered best ; cut 
 about three-fourths of an inch thick. 
 
 Frying is considered the poorest way of cooking meat, as the 
 hot fat renders them indigestible. Broiled or baked steak h 
 better. 
 
 Use the suet to fry steak; it is healthier than any other fat. 
 
 The juice which flows from the meat is the best gravy. Sea- 
 son, and if too thin, sift in a little flour; if too greasy, skim. 
 
VALUABLE RECIPES. 21 
 
 HEAD CHEESE. 
 This is made of the head, ears and tongue. Boil in salted 
 water until tender; remove the bones and chop fine. Season 
 with salt, pepper and sage, with a little vinegar. Mix all to- 
 gether thoroughly ; pack in bowl; press down by putting a plate 
 on the top; (first wet the plate;) in a day's time this will be 
 ready for use. This is generally eaten cold for tea, with vinegar 
 and mustard, but can be cut in slices, seasoned slightly with 
 mustard, and warmed in a frying pan with enough butter to 
 prevent burning. 
 
 TO BOIL A HAM. 
 
 One weighing twelve pounds should boil five or six hours, A 
 very nice way to cook a ham is to boil it half the time it takes 
 to cook it, then take off the skin and cover the fat side with 
 grated cracker or bread crumbs, and lay it into a dripping pan. 
 Let it cook the remainder of the time. In cooking it in this 
 way, the ham is much sweeter and more delicate. 
 
 TO FRY HAM AND EGGS. 
 
 Cut your ham thin and take ofi' the rind; if very salty, pour 
 hot water over the slices, but do not let it remain long, as it 
 spoils the taste of the meat; wipe dry and lay in a hot skillet, 
 and turn in a minute or two. The secret of frying ham nicely 
 is to do it quickly. Never put the slices in until the skillet is 
 bot, and, when done, lay on a warm dish. Break your eggs sep- 
 arately into the skillet, after the ham has been removed, and as 
 they begin to fry, dip the boiling fat over them until they are 
 <lone. This prevents the necessity of turning them. Serve hot. 
 
 SAUSAGES. 
 
 The proper seasoning is salt, pepper, sage, summer savory, or 
 thyme. They should be one-third fat, the remainder lean, finely 
 chopped, and the seasonings well mixed and proportioned, so that 
 
22 VALUABLE RECIPES. 
 
 one herb may not predominate over the others. If skins arc 
 used, they cannot be prepared with too much care; but they are 
 about as well made into cakes. Spread the cakes on a clean, white 
 wood board, and keep them in a dry, cool place. Fry them long 
 and gently. Serve with potatoes, plain stewed apples, without 
 sugar, baked sour apples, or sour pickles. 
 
 LARD. 
 
 Leaf lard is the nicest for all cooking purposes. Skin all the 
 fat that is to be tried into lard, and commence by frying gently 
 a little leaf lai'd, or your fat will scorch; let it cook slowly, and 
 dip off the fat as fast as it is liquified, and strain it through Sk 
 cloth ; when all is strained that can be dipped off, squeeze the- 
 remainder by itself in the cloth. If the lard is to be used for 
 cooking, salt it a trifle; but, if for burning in lard lamps, salt 
 would be injurious. If the fat is not skinned before trying, the 
 gluten in the skin will make the lard impure and frothy. Save- 
 the scraps and skins for soap grease. 
 
 SUPERIOR PORK AND BEANS. 
 
 Look over the beans and put them to soak the evening previous^ 
 to cooking, in soft water ; parboil and throw off the water twice;; 
 prepare a piece of pork and put it in the beans with the third 
 water ; let the water boil up ; skim and boil five minutes, and 
 drain both pork and beans thoroughly. Have ready boiling wa- 
 ter; put the beans and pork in the pot with as little water as- 
 will cover them ; simmer gently until tender. The water should 
 all be evaporated when done, leaving the beans nearly dry. 
 Taste, and if not sufficiently salted by the pork, season with more> 
 but be careful not to get too much salt. Spread the beans evenlj 
 in a baking dish ; slash the pork and put it on a pan by itself to 
 bake; it should be handsomely browned. Stir up the beans 
 often, until within twenty minutes of dinner time, then spread 
 them evenly and let them brown. If they do not look sufficiently 
 brown, wet them over with egg, and brown with hot iron or any 
 
VALUABLE RECIPES. 23 
 
 other manner convenient. Lay the pork in the middle, without 
 the fat which dripped from it in roasting. This will be found 
 much more healthy than when prepared after the old rule of 
 baking pork and beans in the same dish. Horse-radish, catsups 
 and pickles are the best relishes. 
 
 Stewed beans are prepared as above, and gently boiled in the 
 last water with the pork until nearly dry. Beans should be 
 cooked in soft water, or, if hard, with a small bit of soda in the 
 water. 
 
 SUPERIOR BEEF TO USE COLD FROM POOR PIECES. 
 
 Soak in warm, not hot water, until fresh as desired when 
 boiled. Then cover it with water, and boil slowly; skim the 
 pot as long as any scum rises, after which cover the pot closely, 
 that the condensed steam may fall in the pot, and boil steadily, 
 until the meat will break into bits if lifted with a fork; when 
 .sufficiently tender, skim it out, remove the bone, and mix the 
 fat and lean together , put in a wide earthen dish, deep 
 enough to hold it; skim the fat from the liquor, and boil 
 the liquor down ; when sufficiently reduced, pour it over 
 the meat ; lay over it a flat cover, and put on a weight of fifteen 
 or twenty pounds, and let it stand all night. When wanted for 
 the table, cut in thin slices, as you would head-cheese. The jelly 
 of the liquor will make it firm, and if properly mixed the fat 
 and the lean will be in right proportion through the whole. 
 This is an excellent way to manage the poor pieces of corned 
 beef. The gristle will be tender, and every part good. The 
 gelatine of the muscles will be saved ; though not considered 
 particularly nutritious when used alone, it will assist in forming 
 the meat into a solid mass, making it both agreeable to the eye 
 and taste. If the beef is much salt, it should be soaked forty- 
 eight hours, or longer if not sufficiently freshened, to allow all 
 the water to evaporate, and the jelly to solidify, without tasting 
 too much of the brine. 
 
24 . VALUABLE RECIPES. 
 
 TO COOK DRIED BEEF. 
 
 Slice it as ihiu. as possible, and let it lie in water, over night, 
 or less time, if notvery salt. Stew it in water sufficient to make 
 the gravy needed, until tender. Beat up an egg with a little 
 flour ; add a lump of butter to the beef, and stir in the egg and 
 flour. Toast bread ; lay the beef nicely on it, and pour the 
 gravy over it ; add a trifle of pepper at the table, if relished. 
 
 TO CORN BEEF. 
 
 Mrs. Totcne. 
 
 6 gallons of water, 10 lbs of salt, 2h oz. saltpetre, 3 lbs sugar 
 or 1 qt. molasses, ^ oz soda. Boiled and skimmed, will cover 
 about one hundred lbs. of beef. 
 
 BEEF TONGUE SALAD. 
 
 Boil one beef tongue perfectly tender, grate fine ; the yolks of 
 four hard-boiled eggs, mashed fine, with two table spoonfuls of 
 olive oil, add 1 tablespoonful of mustai'd, 1| teaspoonfuls of 
 salt, and enough vinegar to mix dressing with, and mix alto- 
 gether. 
 
 SPICED BEEF. 
 
 Mrs. M. B. Boss. 
 
 2 lbs. of lean beef, chopped very fine; 9 milk crackers rolled 
 fine; 4 eggs well beaten, mix altogether thoroughly; seasoned 
 high ; place it in bread tins, put thin pieces of butter or pork 
 over the top ; bake 1 hour. 
 
 TO COOK A STEAK. 
 
 Take a tender steak, well pcunded orscored; season with salt 
 and pepper. Have the skillet quite hot, put in the steak, and 
 with a knife, keep stirring it about and pressing it, until it is 
 very juicy, then cover closely for a few minutes ; turn it over 
 and let it cook a very few minutes longer. Have your platter 
 ready, heated and buttered. Put your steak on this, and a few 
 
VALUABLE RECIPES. 25 
 
 pieces of butter on the steak. Sot it in the oven until the butter 
 «nelts, when it is ready for the table. The meat thus cooked, in 
 'its own juice, seems much sweeter than any other way. 
 
 BIEAT CAKES. 
 
 3Ir/<.. W. A. HittvJiini. 
 
 Chop pieces of cold steak or roast, add equal quantity of 
 •chopped potato, season with pepper and salt; make into small 
 •cakes, and fry for breakfast or tea. Very nice. Add onion if 
 jou like. 
 
 FRIED LIVER. 
 
 Cut the liver in slices half an inch thick ; pour boiling water 
 ^over and let stand five minutes. Season with salt and pepper and 
 <3redge with flour. Fry in hot grease, a nice brown. Make 
 gravy of flour and milk. 
 
 DIRECTIONS FOR ROASTING A QUARTER OF LAMB. 
 
 Paper the roast all over, baste frequently, and cook thoroughly; 
 if underdone, it is not fit to eat; when sufiiciently roasted, the 
 ■gravy which drops from it is entirely free from color ; remove 
 ■the paper half aii hour before taking it from the fire; dredge it 
 with flour and baste it with butter until it has penetrated the 
 srieat ; brown nicely. The first basting liquid should be prepared 
 with a little butter, salt and pepper, to season the meat. Some 
 ;advisc to cut ofl the fore slionlder and lift the flesh with a fork, 
 -tind season it with pepper, salt, butter, and a little lemon 
 juice. If done, the shoulder must be replaced neatly, so as not 
 to mar the quarter. It is easier to run a knife in the flesh in 
 several places, making openings without removing any of the 
 rflesh, and dust in pepper, salt and lemon juice, if relished. Serve 
 Avith mint sauce, the gravy of the quarter, or plain. xVsparagus, 
 peas and potatoes are the vegetables proper for serving with 
 iamb; for relishes, use salads. 
 
•26 VALUABLE EECIPES. 
 
 LAMB CHOPS. 
 
 Fry them a light brown, in butter; then add a little water, 
 flour, salt, and a dust of pepper to the gravy. Let it brown, and 
 pour it over the chops. 
 
 BROILED LAMB STEAK. 
 
 Broil slowly until quite done ; then make a gravy with fresh 
 butter, melted by the steak ; add a dust of pepper and a little 
 salt, dissolved in a tablespoon of water. Serve with peas, pota- 
 toes and salads. 
 
 LAMB CUTLETS. 
 
 Trim the slices free from fat, beat up the yolk of egg with grated 
 bread crumbs or crackers; season with pepper and salt; dip ia 
 the cutlets and fry in butter or lard, gently, until thoroughly 
 done. 
 
 TO BOIL A LEG OF MUTTON. 
 
 Cut off the bone close to the flesh, and nicely trim the knuckle; 
 pour over it milk, boiling hot, and let it lay until the milk is cold; 
 coverit with cold water in the stewpan, add salt, and simmer gently 
 until done. Remove the scum as fast as it rises to the surface of 
 the water. It will take from two to two and a half hours to boil. 
 Serve with boiled turnips, onions, potatoes and caper sauce; if 
 the caper sauce is not to be had, make a sauce of drawn butter, 
 flavored with celery. 
 
 VEAL LOAF. 
 
 Mrs. Hickok. 
 
 Three pounds of veal, raw, lean ; one-half pound salt pork, 
 both chopped fine, without cooking; six Boston crackers, rolled; 
 three eggs well beaten, one teaspoonful pepper, one teaspooa 
 salt, one teaspoonful thyme; press hard in a dish; bake three 
 hours, Nice sliced cold for tea. 
 
VALUABLE RECIPES. 2^ 
 
 VEAL PIE. 
 
 Prepare a plain paste, cover a deep plate with it ; set it in the 
 oven until baked ; have ready veal that has been parboiled ; cut 
 in small bits; lay the meat on the crust until it is evenly full; 
 put in each pie a piece of butter as large as the bowl of a table- 
 spoon, broken into small bits, a little salt and pepper, a spoonful 
 of flour, and a little of the broth in which the veal was boiled- 
 Put on the top crust, Avhich should be made richer than the bot- 
 tom, and rolled thin ; bake immediately in a quick oven. Serve 
 with potatoes and any other dressed vegetables. 
 
 VEAL LOAF. 
 
 Mm. M. B. Rosa. 
 
 Three pounds veal, chopped fine, eight crackers, well rolled ; 
 mix with the meat; salt and pepper well, and a good quantity 'of 
 butter. Pack it in a basin, cover, and bake three hours ; half 
 an hour before it is done, take off the cover and let the top browa. 
 When cold, cut in slices. 
 
 CREAM OMELET. 
 
 Five eggs; three tablespoonfuls of cream; beat the whites 
 and yolks separately ; add the cream to the yolks ; then join tis<e 
 whites quickly to the yolks and cream, with salt, and a verj 
 little parsley, if desired ; have your pan ready, put in a lump of 
 butter, and set it over the fire; pour the omelet into the paia 
 just as the butter is boiling ; when cooked, lay the omelet 
 together, and serve. 
 
 DELICATE OMELET. 
 
 Six eggs, the whites beaten to a stiff froth, and the yolks well 
 beaten; a teacupful of warm milk, with a tablespoonful of 
 butter melted in it ; a tablespoonful of flour, wet to a paste witk 
 a little of the milk, and poured to the milk ; a teaspoonful of 
 salt and a little cayenne pepper ; mix all except the whites — add 
 those last; have your griddle very hot and well greased ; drop m 
 a large spoonful; as soon as brown, turn over and serve 
 immediately. 
 
28. VALUABLE RECIPES. 
 
 OMELET. 
 
 4 eggs; 1 pint of milk; 1 tablespoon ful of corn starch or 
 flour; a small lump of butter, with a little pepper and salt ; 
 beat well, and put it in a pan in the oven for 15 or 20 minutes. 
 
 Or, 6 well-beaten eggs; 12 tablespoonfuls of milk or cream ; 
 a lump of butter half the size of an egg ; salt and pepper to the 
 taste; put all in a liright, buttered pan, and set it into or over 
 the steam of boiling water; scrape it from the pan till it 
 thickens, and serve immediately. 
 
 HAM OMELET. 
 
 jUi-s. W. a. Jlntchljix. 
 
 Stir teacup of chopped cold ham in six well-beaten eggs; 
 season with pepper and salt. 
 
 BUTTERED EGGS. 
 
 Two slices of toast; two eggs ; four tablespoonfuls of milk; 
 sprinkle. pepper and salt on the toast ; beat the eggs lightly ; put 
 the milk over the fire, and when warm stir in the eggs; continue 
 stirring, until as thick as cream ; take it off the fire and stir it 
 for a minute longer, then turn it on the buttered toast, and 
 sprinkle with pepper and salt. 
 
 POACHED EGGS. 
 
 Have on the fire a pan of water fast boiling ; break each egg 
 into a cup, and slip carefully into the water; when the white is 
 set the eggs are done ; take them up on a slice, and serve oq 
 toast or bread and batter. 
 
 STUFFED EGGS. 
 
 Takeout yolks of hard boiled eggs, mix with them some light 
 breadcrumbs, softened with milk; season well with butter, salt and 
 pepper; fill the whites of the eggs with the seasoning; put ia 
 paa, pour milk over them, and put them in an oven to brown. 
 
VALUABLE RECIPES. 
 
 b 
 
 TO BOIL EGOS. 
 
 To try the freshness of eggs, put them into a pan of cold water 
 — those that sink are the best; always let the water boil before 
 putting the eggs in ; three minutes will boil them soft ; four 
 minutes will cook the whites completely, and in six minutes they 
 will be sufficiently hard for garnishing salads and dishes requiring 
 them. 
 
 TO FRY EGGS. 
 
 Proceed exactly as for poaching, only instead of watei*, use 
 butter or bacon. 
 
 Q^\ 
 
 ONION SAUCE. 
 
 Boil some large onions in a good deal of water till they are 
 tender; put them in a cullender, and when drained, pass them 
 through it with a spoon ; put them in a sauce pan with a good 
 piece of butler, a little salt, and a gill of cream ; stir them over 
 the fire until tiiey are of a good thickness. 
 
 TOMATO SAUCE. 
 
 6 nice ripe tomatoes; squeeze out the seeds; stew until soft 
 with four tablespuonfuls of gravy or broth ; pass through a sieve ; 
 season with cayenne pepper; if too thick, add more gravy; 
 butter may be used instead of gravy. 
 
 CELERY SAUCE FOR FOWLS. 
 
 1 bunch of celerj' cut fine and boiled tender; add half-pint of 
 creara and a small piece of butter rolled in flour ; boil all gently. 
 
VALUABLE RECIPES. 
 
 MUSTARD SAUCE. 
 
 Mr 8. A. V. Sappington. 
 
 5 yolks of eggs ; 5 teaspoons mustard ; 5 teaepoons sugar ; 1 
 teaspoon allspice ; 1 teaspoon cayenne pepper ; 1 tumbler currant 
 Jelly ; 2 tumblers vinegar; (one cup of butter, if you like;) put 
 is on cold ; stir constantly, cook a minute or two ; pour in a jar, 
 let it cool, and set in the cellar or some cool place. 
 
 i'^O 
 
 GENERAL DIRECTIONS. 
 
 Poultry should be plump, but not too fat. 
 
 If the skin is full of coarse hairs, it is old. 
 
 Lift the wing of a fowl, if young and tender, it will tear easily; 
 M it is very hard to break the skin, the fowl is old. 
 
 Be careful to cook poultry well, nothing is worse than the taste 
 and appearance half done. 
 
 Be careful not to break the gall bladder; you cannot wash 
 away the bitter. 
 
 To make an old fowl tender, put a tablespoonful of lemon juice 
 m the water in which you boil it. Strong vinegar will do, but 
 is not so good. 
 
 If game smells strong, wash it in vinegar and water. 
 
 Birds can be kept longer by plunging them, after they are 
 cleaned, into boiling water five or six minutes ; then salt and 
 pepper inside; wash them off before cooking. 
 
 Cook slices of bacon with pigeons and rabbits. 
 
 BOILED CHICKEN POT-PIE. 
 
 Take one quart of flour, three teaspoonfuls of baking powder, 
 kilf cup-o-f lard, a little salt, and mix with water; roll the dough 
 
VALUABLE RECIPES. 31 
 
 and cut in square pieces. Cut up a cbicken in all the joints, peel 
 and quarter eight or ten potatoes, place some chicken and pota- 
 toes in the vessel, season with salt and pepper, and lumps 
 of butter ; over this place some of the squares of dough ; repeat 
 this until all the chicken and potatoes are used, having dough on 
 top. Fill the vessel with boiling water and boil two hours. 
 
 CHICKEN PIE. 
 
 Prepare your chicken as for stewed chicken for the table; add 
 some small bits of dough ; make a rich gravy of milk, butter, 
 salt, pepper and flour ; prepare your crust as for pastry ; line 
 your pan, if you like, with the crust. Add a top crust and bake 
 quickly. 
 
 PIE CRUST. 
 
 Mrs. J. C. Gilbert. 
 
 Three coff'ee cups of flour, one teacup of shortening, a tea- 
 spoonful of salt ; cut with a knife till very fine ; add water enough 
 to wet it up, and roll thin. 
 
 TO ROAST A DUCK OR GOOSE. 
 
 Add to the usual stufling of bread crumbs, pepper, salt, &c., 
 a tablespoon of melted butter, a large-sized onion, chopped fine, 
 a tablespoonful of chopped sage; mix these with the yolks of two 
 eggs ; stuff" and sew up ; baste well. The giblets should be stewed 
 in a very little water, then chopped fine and add to the gravy in 
 the dripping pan, with a spoonful of browned flour. Serve with 
 currant jelly. 
 
 TO ROAST A TURKEY. 
 
 Mrs. A. Pursell. 
 
 Having secured a nice tender turkey, see that it is well washed ; 
 salt and pepper inside, cut in small pieces stale bread, salt and pep- 
 per, two tablespoons of sage, (after it has been rubbed fine,) two eggs 
 and a lump of butter as large as an egg; over this mixture pour 
 boiling water, to moisten, (not wet ;) stuff turkey ; salt and pepper 
 
32 VALUABLE BECIPES. 
 
 outside ; dust flour, and roast about three or four hours, accord- 
 iog to size. 
 
 TO PREPARE A TURKEY FOR COOKING. 
 
 Mrs. John jV. Lodwlch. 
 
 Salt and pepper, rubbed on inside and outside; dry bread* 
 crumbs, salt, pepper and butter; mix well tcgether ; rub outside 
 of fowl with butter, put in oven without water, bake brown;, 
 then sprinkle a tablespoonful of flour, add one pint of water, and 
 baste well until it is done. 
 
 A fillet of veal can be prepared and cooked in like manner. 
 
 TO ROAST A TURKEY. 
 
 Proceed as directed in roast fowls ; allow from two and a half" 
 to three hours for a good-sized, tender turkey. The dressing of 
 fowls can be varied by using oysters. 
 
 TO ROAST A PHEASANT. 
 
 To roast a pheasant, proceed exactly as in roasting a fowl.; 
 allow from forty to fifty minutes for a full grown pheasant. 
 Serve with browned gravy, acid jelly and dressed potatoes. 
 
 TO ROAST QUAIL. 
 
 Pick them witli great care, and draw them so as to leave all 
 the fat in the bodies of the birds; wash and dry them nicely; 
 stuflf them with bread moistened with melted butter and a very 
 little water, seasoned with pepper and salt ; truss them nicely; 
 and fasten the wings and legs in place with very small skewers ,. 
 roast or bake them fifteen or twenty minutes, basting frequently. 
 Toast some nice bread quickly on both sides, without burning; 
 make up the gravy from the drippings ; soak the toast, lay the 
 slices in order on the platter, allowing half a slice to each bird; 
 remove the skewers and strings, set a bird on each half slice o.f 
 toast, and dip the gravy over them. Serve hot. When the 
 birds are roasted without stuffing, they will cook in from ten to 
 fifteen minutes. 
 
VALUABLE RECIPES. 3S 
 
 JELLIED CHICKEN. 
 
 Mrs. W. A. Hutchinii. 
 
 To six well boiled, boued, and chopped chickens, allow oae 
 box of Cox's gelatine, soaked, until dissolved, in one quart of cold 
 water; when the chicken is ready, add gelatine, and also the 
 broth in which the chickens were boiled, which should be about 
 three pints after boiling down ; season to taste. Put in deep 
 dish, and turn out when cold. 
 
 Soup meat prepared in the same way, leaving out the gelatine. 
 
 TO ROAST A FOWL. 
 
 Having nicely dressed the fowl, have ready a dressing seasotted. 
 with pepper, salt and summer savory; fill the body of tlie bux!, 
 sew up the opening, truss it nicely, oil it with butter, and put it 
 before a moderately hot, but bright fire, or hot oven ; heat'tJie 
 skin evenly as soon as possible; cover it with paper if there Is 
 the least danger of its browning too soon ; roast pretty fast, with- 
 out scorching, the first half hour, and baste the fowl all over 
 every five minutes; after this, let it roast steadily, but rathec 
 slowly, three-quarters of an hour, when, if young and tender, it 
 will be done quite through. Stick a fork through the breast 
 and thigh, and if the fluid which follows the fork is entirely free 
 from blood, it is done. If not browned, replenish the fire, wet 
 the fowl over with a very little yolk of egg, dust it lightly wtd\ 
 flour, and let it brown evenly all over. Remove the skewers aad 
 strings before sending it to the table. 
 
 TO ROAST A PARTRIDGE. 
 
 Prepare the bird and roast it in every respect as a fowl ; whea 
 quite done, remove it from the fire ; game is ruined if overdofte. 
 A. young partridge will roast in from twenty to twenty-five mm- 
 utes, and an old one may take forty minutes. 
 
34 VALUABLE RECIPES. 
 
 ,^^e:) 
 
 CHICKEN SALAD. 
 
 Mm. H. A, Townc. 
 
 4 chickens; 8 bunches of celery; 8 eggs (yolks only) well 
 beaten ; 1 tablespoonful sugar ; 1 tablespoonful salt ; 2 table- 
 spoonfuls prepared mustard; a little cayenne pepper; ^ cup 
 sweet cream; 1 pint of vinegar ; 1 cup of butter or olive oil; 
 boil together, stirring constantly, and pour over chicken and 
 celery. 
 
 CHICKEN SALAD. 
 
 Mrs. E. B. Moore. 
 
 2 large fowls boiled. Yolks of 9 hard eggs; ^ pint table oil; 
 
 i pint vinegar; 1 gill mixed mustard; 1 teasponful cayenne 
 
 pepper; 1 teaspoonful salt; 2 large heads of cabbage cut 
 
 fine; pick chicken fine; celery will improve it. 
 
 CHICKEN SALAD. 
 
 Mrs. Rhodes. 
 
 2 large chickens, boiled and chopped ; 2 large celery heads 
 cut with knife; 1 pint vinegar; 1 tablespoon flour; 2 table- 
 spoons milk ; 2 tablespoons mustard ; yolks of three eggs; pepper 
 and salt to taste ; | cup butter ; stir egg and seasoning together, 
 pour the vinegar, boiling, on them— to be stirred into the salad 
 when cold. 
 
VALUABLE RECIPES. So 
 
 CHICKEN SALAD. 
 
 Mrs. Dunlevy. 
 
 1 common sized fowl ; ^ cup olive oil ; ^ jar French mustard ; 
 ^ pint vinegar; yolks of five hard-boiled eggs; 1 teaspoon 
 ciBiyeune pepper; 8 stalks celery; salt; put dressing on just 
 'before serving. 
 
 CHICKEN SALAD. 
 
 Mig8 Mary Terry. 
 
 To two chickens chopped fine, take nine hard boiled eggs; 
 -chop the whites with two large heads of celery ; mix with the 
 ■chickens 1 gill of mustard, 1 tablespoonful of pepper, salt to 
 itaste; then take the yolks of tl'C eggs, make soft with ^ pint 
 'Of vinegar, ^ pint of melted butter. 
 
 G^T$:^as^A2e*.ss. 
 
 GENERAL DIRECTIONS. 
 
 Vegetables should be freshly gathered. Those that are wilted, 
 may be freshened by letting them stand in cold water a short 
 "itioie before cooking. 
 
 Soft water is best ; if you have to use hard water, use a very 
 small bit of soda, or carbonate of ammonia; be careful of the soda, 
 too much spoils the flavor. Always use plenty of water, and 
 boil fast. Always have water to pour ofi*, never let it cook down 
 on any vegetable. 
 
 Put vegetables on in boiling water. 
 
 Never cook two kinds la one kettle, unless intending to serve 
 them in the same dish. 
 
 Never let them stand a minute in the water after they are 
 done. 
 
 Potatoes, when boiled, should always be carefully dried before 
 serving. 
 
36 VALUABLE RECIPES. 
 
 BAKED EGG PLA^T. 
 
 Mrs. Powf'll. 
 
 Take two moderate sized egg plants, or one large one; boil till 
 soft, and squeeze well ; then take off the skin ; chop it, and put 
 through a cullender, to extract as much of the water as possible. 
 Take a small loaf of stale bread, grate it fine ; 3 hard boiled eggs 
 chopped fine; mix them with the bread and -jf lb. of butter; 
 then mix the egg plant in well ; season it highly with pepperaad 
 salt. Put it in a deep dish : grate bread over the top to form a 
 crust, and lay some pieces of butter over it. liake and .serve 
 hot. 
 
 TO FRY EGG PLANT. 
 
 Cut the egg plant in slices, not quite half an inch thick ; put 
 them in salt and water for one hour ; then take them out and 
 wipe dry; pepper them, and dip them in boiling lard, and thea 
 in bread crumbs; put tiiem back in the boiling lard, and fry a 
 light brown. Sprinkle salt over them after they are fried. Serve 
 hot. 
 
 SALSIFY DRESSED AS OYSTERS. 
 
 Wash and scrape salsify (as much as will be needed,) and boil 
 it until perfectly soft, but not broken. Mash it, and season with. 
 butter; pepper and salt to your taste. Beat the yolks of three 
 eggs, very light ; crumb a stale loaf of baker's bread, and season 
 with salt and pepper. Have ready a pan of hot lard and butter 
 mixed ; take a spoonful of the plant, dip it into the egg, cover- 
 it with the crumbs, and drop it into the pan to fry. When the- 
 under side is done, put some egg and bread over the top, turn it, 
 and fry a light brown. Serve hot, for breakfast or dinner. 
 
 YOUNG ONION (STEWED.) 
 
 Peel thirt}' young onions, all of a size; boil until tender; put 
 them into half a pint of meltedbutter, and. half pint milk. Seas(H2i 
 with salt. 
 
VALUABLE RECIPES. 
 
 37 
 
 TO COOK PARSNIPS. 
 
 Scrape aud wash the parsnips, and slice them lengthwise ; boil 
 in just enough water to cover them, until thoroughly done ; 
 drain off the water, put in a piece of butter, pepper and salt. 
 Beat up an egg with one-half cup of milk, pour over them and 
 serve hot. 
 
 TO COOK ASPARAGUS. 
 
 Mrs. S. L. Wdfking. 
 
 2 qts. of water, salt, and a piece of soda as large as a pea ; 
 let the water boil ; put in the asparagus, after first scraping the 
 hard ends ; when tender, which will be in oue-half an hour, gen- 
 erally, pour off all the water ; season with butter, pepper, and 
 plenty of milk, thickened a little. 
 
 STEWED ONIONS. 
 
 Leave the onions whole, or slice them, as is wished ; put plenty 
 of cold water on; when half done, pour it off" and pour over 
 boiling water ; when tender, pour off the water, and dress with 
 fuilk, thickened with flour ; season to taste. Onions cooked in 
 this way, will agree with delicate stomachs. 
 
 MACARONI. 
 
 S. E. F. 
 Cover the bottom of the dish with macaroni, boiled soft, then 
 ^ layer of grated cheese, seasoned with mustard, pepper and salt, 
 and so on, until the dish is full ; if wanted very rich, add a little 
 butter, then bake in a moderate oven. 
 
 COLD SLAW. 
 
 Mrit. M. B. Ro8a. 
 
 Shave your cabbage into fine slips ; beat up two eggs, add to 
 this one gill of vinegar and water mixed ; put it on the fire ; 
 >yhen it begins to thicken, stir in a piece of butter, a little salt, 
 ■and a teaspoonful of sugar. When cold, pour over the cabbage. 
 
38 VALUABLE RECIPES. 
 
 CABBAGE SALAD. 
 
 Mrs. M. B. Ross 
 
 3 eggs well beaten ; 1 teacup vinegar ; 2 tablespoons mus- 
 tard ; 1 teaspoon of salt ; 1 teaspoon pepper ; 1 tablespooa 
 butter. Let this mixture come to a boil, and when cool, add 7 
 tablespoons of cream. Haifa cabbage, shaved fine. 
 
 COLD SLAW. 
 
 Cut the cabbage fine, with a slaw cutter, and then prepare tbe- 
 following : one heaping teaspoonful each of prepared mustard 
 and salt, two tablespoonfuls of cream, one tablespoonful of butter^ 
 three tablespoonfuls of sugar, two-thirds of a cup of vinegar,, 
 yolks of two eggs, well beaten ; stir all together, and set on the 
 fire, stirring constantly until it thickens, then jwur over the 
 cabbage. 
 
 COLD SLAW. 
 
 Mrs. W. A. Hutchins. 
 
 Half head of prepared cabbage, tablespoonful of prepared', 
 mustard, teaspoonful sugar, pepper and salt, and the yolk o£" 
 one egg well beaten, and stir in a cup of boiling vinegar aa^ 
 water. Mix well together, and cover for a few minutes. 
 
 DELICIOUS SLAW. 
 
 i head of cabbage, cut fine; 1 large stalk of celery, cut fine]:: 
 a hard boiled egg, 2 oz. grated horseradish, and 2 teaspooa- 
 fuls of mustard. Mix with vinegar, pepper and salt, to taste. 
 
 FRIED RICE. 
 
 1 pint of cold boiled rice ; 2 eggs, beat light ; 3 tablespoons* 
 flour ; 1 pint of milk. Salt and pepper, fry in cakes on a griddle^ 
 
 PRESERVING CORN. 
 
 To 24 lbs. of corn (cut from cob,) add 6 qts. of water,. 3 oz^ 
 tartaric acid ; dissolve the acid in the water before putting witbi 
 the corn. Let it scald well, then can and make air tight.. 
 
VALUABLE RECIPES. 39 
 
 FRIED CORN. 
 
 Mr». J. L. Watkins. 
 
 6 ears of corn, 1 cup milk, 2 eggs beat light, salt and pepper. 
 Slice off* the outer edge of the grain, and then scrape the heart 
 from the corn, leaving the husks on the cob as much as possible. 
 Melt one tablespoon of butter in a skillet ; mix all the ingredi- 
 ents together, and pour them in. Cover tiglit and cook very 
 slow — stirring frequently to prevent burning. 
 
 BAKED TOMATOES. 
 
 Six smooth tomatoes; salt and pepper; butter and sugar ; six 
 pieces of buttered toast. Peel the tomatoes, place the pieces of 
 toast in the dish in which you bake them ; place a tomato on 
 each piece of toast, (not having the pieces too large,) put apiece 
 of butter the size of a nutmeg on each tomato, also two or three 
 tablespoonfuls of sugar, scattered over them with the salt, and 
 pepper. Bake one hour and a half, in a moderate oven. Serve 
 hot. 
 
 BAKED TOMATOES. 
 
 Mrs. E. Glover. 
 
 Take a shallow pan, put a layer of tomatoes, sliced thin ; 
 cover this with bread crumbs; butter, pepper, salt; sugar or 
 not, as you like ; then another layer of tomatoes, ending with the 
 bread, &c. on top. Bake in a slow oven three-fourths of an hour. 
 
 TO FRY TOMATOES. 
 
 Cut some tomatoes in slices ; mix some corn meal, pepper and 
 salt; roll the slices of tomatoes well in the mixture; have about 
 a tablespoonful of lard, boiling hot, in the spider, and fry them 
 crisp and brown. If desired to have them very rich, put a small 
 piece of butter with each slice of tomato. 
 
 TO CAN TOMATOES AND CORN. 
 Take one-third of the quantity of tomatoes that you do corn ; 
 cut the corn from the cob and scald and can. 
 
40 VALUABLE RECIPKS. 
 
 BAKED COKN. 
 
 Prepare exactly as for fried corn ; place in a vessel and bake ; 
 t>eat the white of egg separately and stir in last. This should bake 
 slow. Will take about three-fourths of an hour to one hour. 
 
 STEWED CORN. 
 
 Split the grains and scrape from the cob, letting the husk re- 
 leain ; stew with very little water, merely enough to prevent 
 l^urring ; cook slow ; season with thickened milk, butter, 
 pe'pper, salt. Children and invalids who can not eat corn any 
 -olber way, will find it to agree with them, by being careful to 
 split the grains and scrape well. 
 
 GREEN CORN PUDDING. 
 
 Mrs. C. G. Yovng. 
 
 €'ut half the grain of two dozen ears tender young corn, and 
 Sicrape the balance with a ktiife ; 5 eggs, well beaten ; 1 pint rich 
 isjlk ; ^ lbs. butter; salt and pepper to taste; stir a tablespoonful 
 ©I flour into the milk until smooth, then add eggs, corn and 
 ssielted butter. Bake in a tin pan. 
 
 CORN OYSTERS. 
 
 Mary E. Drajyer . 
 
 1 pint grated corn; Ismail teacup flour; ^teacup butter; 
 salt and pepper ; mix well and fry a light brown. 
 
 CORN PUDDING. 
 
 One dozen ears of corn, cut or grated ; half doz. eggs ; 1 pint 
 milk; -| lb. butter; pepper and salt. Bake half an hour. 
 
 TO BROWN POTATOES WITH MEAT. 
 
 Boil some nice large potatoes, take off the skins carefully, and 
 al)'Dut an hour before the meat is done, put them into the drip- 
 ping pan, having well dredged them with flour. Drain them 
 fi-om any grease, and serve hot. 
 
VALUABLE RECIPES. 41 
 
 TO MASH POTATOES. 
 
 Potatees ; a piece of butter the size of an egg ; two tablespoon- 
 fuls of cream ; salt. Prepare the potatoes nicely by paring and 
 washing ; put into a vessel, with a teaspoonful of salt, and cold 
 water enough to cover them ; let them boil half an hour, or until 
 tender ; then drain the water from them and mash them fine 
 with a potato pestle ; add the butter, and cream, and salt to the 
 potato ; mix until thoroughly incorporated, and they have be- 
 come a smooth mash ; put the mash into a dish, and smooth 
 with a knife, and spread over the top, the yolk of an egg, and 
 place in the oven long enough to brown nicely. Serve hot. 
 
 GREEN PEAS. 
 
 Boil, in salted water, a little more than enough to cover them, 
 from fifteen to thirty minutes, according to their age; add butter 
 and more salt, if needed, and boil up once. When old, they are 
 improved by putting a very little saleratus into the water in 
 which they are boiled, say a quarter of a teaspoonful to half a 
 peck of shelled peas. 
 
 GREEN PEAS WITH CREAM. 
 
 Two quarts of green peas; boil fifteen or twenty minutes; 
 when done, drain off the water; season with salt and pepper, a 
 email lump of butter, and a teacup of cream. Serve hot. 
 
 GREEN PEAS. 
 
 Cook in plenty of water, a small piece of soda and a teaspoon 
 of sugar; pour all the water off, and thicken with milk and 
 flour. Season with butter, pepper and salt. 
 
 BAKED POTATOES. 
 
 Take as many large and equal sized potatoes as you wish ; 
 wash them nicely, and wipe dry ; then put them in a quick oven 
 for one hour. Serve as soon as done. 
 
 [4] 
 
42 VALUABLE EECIPES. 
 
 COOKING BEANS. 
 
 Moore's Rural New Yorker. 
 
 "If, my dear Rural, you ever should wish 
 
 For breakfast or dinner a tempting dish 
 
 Of the beans so famous in Boston town, 
 
 You must read the rules I here lay down : 
 
 When the sun has set in golden light, 
 
 And around you fall the shades of night, 
 
 A large deep dish, you first prepare, 
 
 A quart of beans select with care; 
 
 And pick them over, until you find 
 
 Not a speck or a moat is left behind ; 
 
 A lot of cold water on them pour 
 
 'Till every bean is covered o'er. 
 
 And they seem to your poetic eye 
 
 Like pearls in the depths of the sea to lie ; 
 
 Here, if you please, you may let them stay 
 
 'Till just after breakfast the very next day. 
 
 When a parboiling process must be gone through, 
 
 (I mean for the beans and not for you ;) 
 
 Then, if in the pantry there still should be 
 
 That bean pot, so famous in history. 
 
 With all due deference bring it out 
 
 And, if there's a skimmer lying aiiout, 
 
 Skim half of the beans from the boiling pan 
 
 Into the bean pot, as fast as you can ; 
 
 Then turn to Biddy and calmly tell her 
 
 To take a huge knife and go to the cellar — 
 
 For you must have, like Shylock of old, 
 
 " A pound of flesh," ere your beans grow cold ; 
 
 But, very unlike that ancient Jew, 
 
 Nothing but pork will do for you ; 
 
 Then tell once more your maiden fair. 
 
 In the choice of the piece to take great care, 
 
 For a streak of fat and a streak of lean 
 
VALUABLE RECIPES. 43 
 
 Will give the right flavor to every bean ! 
 This you must wash, and rinse, and score, 
 Put into the pot, and round it pour 
 The rest, till the view presented seems 
 Like an island of pork in an ocean of beans ; 
 Pour on boiling water enough to cover 
 The tops of the beans completely over, 
 Shove in the oven and bake till done. 
 And the triumph of Yankee cooking's done." 
 
 MASHED POTATOES. 
 
 When the potatoes are thoroughly boiled, drain off the water; 
 add salt and butter, and mash and stir with a potato masher; 
 then add some sweet milk, and stir until the potatoes are both 
 white and light. 
 
 SAEATOGA POTATOES. 
 
 Mrs. Mary E. Drtqjer. 
 
 Pare the potatoes and let them lie in very cold water four or 
 five hours, then slice very thin with a potato slicer. Have ready 
 a skillet, two-thirds full of hot lard ; take a handful at a time 
 and dry between the folds of a soft cloth ; when dry, put them 
 into the lard, stirring continually with a fork, to keep the slices 
 separated. Fry a light brown. Place in a cullender to drain, 
 and sprinkle a little salt over them. 
 
 TO FRY POTATOES CEISP. 
 
 Peel aud slice the potatoes very thin, and fry in boiling lard, 
 a few at a time; salt them as fast as fried, and set them in the 
 oven to keep hot until all are finished. Send to the table in a 
 covered dish. 
 
 FRIED POTATOES. 
 
 Take cold mashed potatoes ; make in small cakes ; flour on 
 both sides, and fry in butter until brown on each side. 
 
■44 VALUABLE RECIPES. 
 
 RISING. 
 
 A little brown sugar added to yeast will make bread or biscuit 
 rise quickly. 
 
 YEAST. 
 
 Parboil and mash 6 large potatoes ; 1 pint of boiling (hop) 
 water, and 1 pint of cold water; strain this through a cullender 
 and add 1 teacup of sugar, 1 tablespoonful of salt, 1 teaspoon- 
 ful'of ginger, and when cool, 1 teacup of good yeast; let it rise, 
 and then bottle it, always shaking up well before using it. 
 
 YEAST. 
 
 Mrs. A. L. Martin, 
 
 3^ piuts of water; 1 handful of hops; 1 tablespoon salt; 1 
 tablespoon of ginger; 1 teacup of sugar; boil this together; 8 
 large potatoes grated ; stir in whilst boiling ; when cool, put in 
 dry yeast. 
 
 YEAST. 
 
 Mias Nancy White. 
 
 1 quart of mashed potatoes; 1 pint of hops; 1 teacup of 
 molasses; 1 teacup of sugar; 1 teacup of salt ; 3 tablespoonfuls 
 of ginger; 1 quart of flour; stir in a gallon of water with the 
 above, and when cool put in 1 pint of "bakers' yeast;" let it 
 ferment; then put it in a cool place. 
 
VALUABLE RECIPES. 45 
 
 r:^^ 
 
 ^"^ 
 
 BREAD. 
 
 To test flour, take a handful, press it tight; if it retains its 
 form, it is good ; if, on loosening the fingers, it falls to pieces, it 
 is adulterated. 
 
 Keep the sponge moderately warm while rising. 
 
 If the oven is too cold, the bread will be heavy. 
 
 If not well kneaded, it will rise full of large holes. 
 
 Good yeast, good flour, good heat and experience, make good 
 bread. Here we find that practice makes perfect. An ounce of 
 practice is worth a pound of theory. 
 
 ROLLS. 
 
 1 quart of flour ; butter or lard the size of an egg ; 1 teacup 
 of yeast; a little salt; warm water enough to make a dough; 
 kuead together at night; in the morning knead again and make 
 into rolls and put in the pans, and stand until light; then bake. 
 
 Graham rolls may be made in the same way, adding one table- 
 spoonful of sugar. 
 
 SOFT RAISED ROLLS. 
 
 Mrs. H. A. Towne. 
 
 \\ cups of sweet milk ; 1 egg ; butter, size of 2 eggs ; h teacup 
 of good yeast; 1 tablespoonful of white sugar; salt; mix in 
 flour enough to make a soft dough ; beat with a spoon ; raise 
 over night; roll out in the morning with as little flour as possi- 
 ble, and cut and raise again before baking. 
 
VALUABLE BECIPES. 
 
 TEA CAKE (OR RATHER BREAD.) 
 
 Mrs. J. W. Collins. 
 
 Rub iuto a quart of dried flour a quarter-pound butter ; beat up 
 2 eggs with 2 teaspoonfuls of sifted sugar and 2 tablespoonfuls of 
 brewers' yeast ; pour this liquid mixture in the centre of the 
 flour and add a pint of warm milk; as you mix it, beat it with 
 the hand till it comes off without sticking. Set it to rise before 
 the fire. Let it rise an hour, then make it in cakes an inch 
 thick; set them in tin plates before the fire ten minutes, then 
 bake in a moderate oven. These cakes may be split and buttered 
 hot from the oven, or split, toasted and buttered after they are 
 cold. 
 
 MILK TOAST, 
 
 Boii a quart of milk, and stir into it three ounces of butter 
 mixed with a tablespoonful of sifted flour and 1 saltspoonful of 
 salt; let it boil five minutes; have a few slices of toasted bread; 
 pour the milk over and send to the table hot. 
 
 POCKET BOOKS. 
 
 Mrs. H. A. Towne. 
 
 1 pint of sponge to 3 pints of flour; 2 eggs ; 1 spoonful of 
 iard; if too light, work it down an hour before baking — less 
 time iu hot weather ; roll the dough out, and sprinkle over it a 
 tablespoonful of loaf sugar and one teaspoonful of soda dissolved 
 m a little warm water ; work thoroughly, roll thin and butter 
 the surface; cut with a large biscuit-cutter, turn the buttered 
 e(%es together, and let it raise again. (A lump of dough that 
 will fill a quart bowl will do to commence on.) 
 
 MILK RISING BREAD. 
 
 Take one cup of milk, one of water, a teaspoon of salt, 
 and flour to make a batter; keep it warm until light, then warm 
 milk, and mix the rising and milk with sufficient flour to make 
 a soft dough ; knead it thoroughly; put into the paus, and bake 
 as soon as light. 
 
VALUABLE RECEPES. 47 
 
 NEW ENGLAND MIXED BREAD. 
 
 Mrs. H. A. Towne. 
 
 1 quart of corn meal ; pour boiling water over it till it is well 
 scalded ; when cool enough to bear your hand in it, put in half 
 cup of molasses, and a half-pint of yeast (or less will do if very 
 strong) ; 2 quarts of brown flour ; knead it well ; let it rise 
 light and bake it in steady and pretty hot oven four hours; bake 
 slow at first. 
 
 BREAD GEMS. 
 
 Take some pieces of dry bread ; soak them over night in cold 
 water; in the morning trim ofl* the brown crust, squeeze out all 
 the water; pour on milk; add flour enough to make a stiff 
 batter, salt, baking powder; a tablespoonful of melted butter to 
 every pint ; beat well, and bake in gem irons, 
 
 RUSK. 
 
 Mrs. Win. Van Wwjenen. 
 
 A batter of 1 pint of milk ; f of a cup of yeast ; 2 tablespoons 
 of sugar ; after rising add 2 eggs, 1 teacup of sugar, 6 oz. of 
 butter, h teaspoonful saleratus ; when baked,- swab them over 
 with milk and sugar, setting them in the oven for a minute or 
 two to dry. 
 
 TO MAKE BREAD. 
 
 Set a sponge over night, with one pound of flour, and three 
 or four tablespoonfuls of yeast, and sufficient tepid water to make 
 it into a moderately thick batter. In the morning sift four or 
 five pounds of flour into a deep pan, to which add the sponge, a 
 little salt, and sufficient water to make a dough ; knead it well, 
 and then return it to the pan in which it was mixed, and let it 
 rise; when it is light, turn it out on the moulding-board and 
 knead for five or ten minutes, and make in loaves. Butter your 
 pans, put in the loaves, cover them and set to rise in a 
 moderately warm place, and bake, as soon as light, in a rather 
 quick oven. 
 
48 VALUABLE RECIPES. 
 
 HOT CROSS BUNS. 
 
 Mrs. James H olden. 
 
 3 cups sweet milk; 1 cup yeast; flour for thick batter; set 
 overnight; in morning add 1 cup sugar; ^ cup butter; \ 
 nutmeg; salt; flour to roll; knead well; rise till light (say five 
 hours); roll ^ inch thick; cut into round cakes; when they have 
 stood \ hour make a cross and bake immediately. 
 
 Q^ntB^mT%*^ 
 
 BAKING POWDER BISCUITS. 
 
 Mrs. Harriet C. Damarin, 
 
 1 pint of sweet milk ; 3 teaspoonfuls of baking powder ; 1 
 quart of flour; mix flour and baking powder well together, then 
 add one heaping tablespoonful of lard in the flour and powder ; 
 rub well together, then add the milk ; roll thin and bake in 
 a quick oven. 
 
 MUSH BISCUIT. 
 
 Mrs. Dunlcvy. 
 
 2 lbs. flour; ^ pint yeast; 1 pint mush; ^ lb. lard; milk 
 to mix soft; let rise, then make into rolls. Rise again and bake. 
 
 SHORT BISCUIT. 
 
 1 pint of sweet milk ; 3 pints of flour ; 1 cup of butter ; 1 
 teaspoonful of salt ; 3 teaspoonfuls of baking powder. Rub the 
 baking powder in the flour well, then add the butter and salt; 
 rub these in thoroughly, and add the milk. Mix as quickly as 
 possible, and bake immediately, in a hot oven. A little more 
 flour may be required in rolling out, but the dredge should be as 
 soft as can be handled. 
 
VALUABLE RECIPES. 49 
 
 BATH BISCUIT. 
 
 Mrs. Jag. Holden 
 
 Rub into 2 lbs. flour, ^ lb. butter, and mix with itl pint varna 
 milk, \ pint yeast, 4 well beaten eggs, a teaspoon salt ; let rise 
 three fourths hour ; make into thick cake about the size of 
 a dinner plate. Bake in quick oven. 
 
 MARYLAND BISCUITS. 
 
 Mrs. Jas. Holden. 
 
 ^ cup butter ; ^ cup lard ; 7 cups flour ; 1 teaspoon salt; 
 v?et with water ; knead till smooth. 
 
 SHORT CAKE FOR FRUIT. 
 
 Mrs. Wm. Moore, 
 
 1 cup of sour cream ; 3 tablespoonfuls of butter ; 1 teaspoon- 
 fulofsoda; 3 large cups of flour; rub the butter and flour to- 
 gether well, then add the soda, after powdering it as fine as pos- 
 sible with a knife. When all is ready, add the cream, and mix 
 as quickly as possible. This will make two medium size, to bake 
 in pie pans, or can be baked in one cake in a dripping pan. 
 Split the cake open as soon as it has cooled sufficiently, ami put 
 in a thick layer of fruit and sugar. 
 
 SODA BISCUIT. 
 
 1 qt. of flour ; 2 tablespoonfuls of lard, rubbed in the same as 
 pie crust ; 2 teacups of sweet milk ; 2 teaspoonfuls cream tartar; 
 one-third as much soda ; a little salt ; mix and roll out, working 
 it as little as possible. 
 
 TEA BISCUIT. 
 
 1 pint of sweet milk ; 4 tablespoons of butter, or lard ; 1 tea 
 cup of yeast; the whites of two eggs; yolk of one; 1 tabSe- 
 spoon of white sugar. 
 
50 VALUABLE RECIPES. 
 
 Q^^PTn »^tt#^ ^^U^n*'^^:^ 
 
 CORN JOHNNY CAKE. 
 
 Mrs. M. J. Waller. 
 
 1 cup of flour ; 3 cups com meal ; 1 cup molasses ; 2 cups of 
 milk; 3 teaspoons bakiug powder; 1 tea?i)Oon salt; bake 
 immediately. 
 
 RICE PONE. 
 
 Mrs. Powell. 
 
 Beat 2 eggs very light; 1 cup of rice boiled; piece of butter 
 about the size of an egg; put in the rice, while hot,^ pint 
 sweet milk, ^ pint Indian meal ; stir well together, and bake 
 about half an hour. 
 
 CORN BATTER CAKES. 
 
 Mrs. W7n. Moore. 
 
 1 pint of sour milk ; 4 eggs; 1 teaspoonful of soda ; 1 table- 
 spoonful of lard ; 1 teaspoonful of salt ; 1 small cup of flour ; 
 corn meal, to make the batter just thick enough to bake; sepa- 
 rate the eggs and beat well; add the whites just before baking; 
 they may be made without the flour, but adding the flour gives 
 them a more velvety appearance. 
 
 JOHNNY CAKE. 
 
 Mrs. Wm. Van Wagenen. 
 
 2 cups of Indian meal ; 1 cup of flour ; 2 eggs ; | cup o* 
 cream ; 2 tablespoonfuls of molasses ; milk to make it quite 
 thin ; 1 teaspoonful saleratus. 
 
VALUABLE RECIPES. 51 
 
 CORN BREAD. 
 
 Mrs. E. B. Moore. 
 1 qt. corn meal ; 1 qt. of water; ^ lb of butter; 2 tablespoon fuls 
 ^ugar; 6 eggs, and salt; 4teaspoonfuls bakingpowder in 2 table- 
 spoonfuls flour; pour 1 pt. boiling water over corn meal, other 
 pint cold. 
 
 VIRGINIA CORN BREAD. 
 
 Melt a tablespoonful of butter, or lard, into 1^ pints of hot 
 milk ; into this, stir a pint of meal; when cool, add ^of a jiint 
 of flour, a tablespoonful of sugar, salt, and 3 beaten eggs ; mix 
 well, and bake in pans. 
 
 CORN BREAD. 
 
 Mrs. C. S. Green. 
 1 pint of sour milk ; 1 pint of sweet milk ; one cup of syrup ; 1 
 teaspoonful of soda ; 1 tablespoonful of salt; 1^ pints of corn meal ; 
 1 pint of flour ; bake three hours in a slow oven. 
 
 CORN BREAD. 
 
 1 qt. sour milk; 3 eggs; 1 tablespoon butter; 2 even tea- 
 spoons soda; salt ; mix to a batter, that will run off" the spoon, 
 with corn meal ; bake, in pie-pans, about 1 inch thick ; or the 
 same amount of sweet milk with 3 teaspoons baking powder. 
 
 This bread is nice baked in small tin moulds; also, made 
 thinner to fry as griddle cakes. 
 
 SWEET CORN BREAD. 
 
 3Irs. H. A. Toune. 
 
 2 teacups of corn meal ; 1 teaspoonful of salt ; 2 teacups of white 
 flour ; 1 teaspoonful of soda ; 1 teacup of molasses ; \ teaspoonful 
 of cream tartar ; apieceof butter or lard size of a walnut ; about 
 ^ pint of sweet milk (or water) to mix very thin ; stir the salt 
 and cream tartar into the meal, dry, and the soda into the 
 aiolasses. 
 
52 VALUABLE RECIPES. 
 
 .^^ 
 
 RYE BREAD. 
 
 Set a sponge at night, as for wheat bread, then sift into a deep- 
 pan, four pounds of rye flour and one of wheat flour, to which 
 add thesponge and a little salt. Mix with water sufficient to mabea 
 moderately soft dough ; knead well, and return to the pan in 
 which it was mixed ; cover close, and put in a warm place to 
 rise ; when light, bake in a quick oven. In cold weather, add a 
 little mush made of corn meal. 
 
 BOSTON BROWN BREAD. 
 
 Mr 8. Syler. 
 
 1 pint rye meal; 1 qt. corn meal; 1 egg; 1 cup molasses ; 1 
 quart water ; 1 teaspoonful soda ; beat well and pour into a tia. 
 mould, with a close lid; boil in a kettle of water 4 hours ; take 
 out of the mould, and set in a hot oven ten minutes. 
 
 BROWN BREAD. 
 
 Mrs. U. A. Towne. 
 
 2 qts. brown flour, (not sifted;) 1 teacup sugar; 1 teacup 
 yeast ; salt; warm water sufficient to mix: as stiff as pound cake. 
 Bake hour and half, slowly at first. 
 
 BOSTON BREAD. 
 
 3 cups corn meal ; l^cups flour ; 1 cup molasses ; 1 qt. warni 
 water; 1 tablespoonful vinegar; aiM soda and salt. Boil four 
 hours. Bake two hours. 
 
VALUABLE RECIPES. 
 
 53 
 
 GRAHAM BREAD. 
 
 Mrs. E. B. Moore. 
 2 qts. sifted Graham flour; 1 teaspoonftilofsoda; 1 teaspoon- 
 ful of yeast ; 1 large teaspoonful of salt; mix the above together 
 with a spoon, pretty stiff, melting it up with warm water. Let 
 it rise about three hours, in a cool place; then add one coffeecup 
 -of New Orleans molasses, and let it rise about an hour more, 
 and bake about 1^ hours in a quick oven. ' 
 
 BROWN BREAD CAKES. 
 
 Mrs. R R. Merrell. 
 One pint of sour milk ; one teaspoonful of soda ; one ta- 
 blespoon of molasses or sugar ; one tablespoon of melted lard ; 
 one egg separated, the white beaten ; one quart of unbolted flour. 
 Bake half an hour. 
 
 GRAHAM BREAD. 
 
 Mrs. Wm. Van Wagenen. 
 
 1 qt. of unbolted flour ; ^ teacup of molasses; a piece of butter 
 about half as large as a hen's egg ; stir it up with sweet milk, 
 and one small teaspoonful of soda, making it about the consis- 
 tency of pound cake. 
 
 BROWN BREAD. 
 
 Three quarts brown flour, sifted closely; one cup good 
 yeast; one cup molasses, with one teaspoonful soda well beaten 
 into it; mix into a soft sponge with warm water, at night; let 
 3-ise till morning; then mix into a soft dough ; let rise again 
 aad work into loaves; let rise again and bake. 
 
 STEAMED BOSTON BREAD. 
 
 Mrs. H. A. Towne. 
 
 2 teacups brown flour ; 1 teacup white flour ; 1 teacup corn 
 aneal ; 1 qt. of sweet or sour milk. If sweet milk, 2 teaspoonfuls 
 vof cream tartar, and one teaspoonful soda — if sour, only soda. — 
 Sieam three hours. 
 
54 VALUABLE RECIPES. 
 
 c^wjis^rr jws. «s0«^^) 
 
 SALLY-LUNN. 
 
 1^ lbs flour; 1 pint of milk ; 2 tablespoonfuls yeast; 3 well bea- 
 ten eggs ; 2 oz. butter; let it rise two or three hours. 
 
 GERMAN PUFFS. 
 
 6 eggs to 1 qt. of milk; 6 tablespoonfuls of flour; piece of butter 
 the size of an egg ; one teaspoon of soda : beat the white of egg: 
 separately. 
 
 GERMAN PUFFS. 
 
 7 spoonfuls flour ; 3 eggs ; 1 qt. milk ; very little salt ; beat 
 flour and eggs together, and then add milk. Bake fifteen min- 
 utes in cups. 
 
 POP-OVERS. 
 
 Mrs. Geo. Johnson. 
 
 1 cup of sweet milk ; 1 cup of flour ; 1 egg and salt, will make 
 one dozen. 2 cups of milk, 2 cups of flour, and 2 eggs, will make 
 two dozen. Beat your eggs separately, and very light, and bake 
 in pop over pans. 
 
 PUFFETS. 
 
 Mrs. M. E. Draper. 
 
 2 eggs ; 2 tablespoonfuls sugar ; 1 pint sweet milk ; 1 quart 
 flour; butter, size of an egg ; 2 teaspoonfuls cream tartar ; 1 tea- 
 spoonful salt ; 1 teaspoonful soda. Dissolve the soda in a small 
 portion of milk, add just before baking. Bake in muffin rings^ 
 
VALUABLE RECIPES. * 55 
 
 SNOW FLAKES. 
 
 ] quart milk; 6 eggs : ^ cup of butter ; 3 pints flour; salt; 
 beat it a great deal. Bake in earthen cups in a hot oven, 
 
 SUTHERLAND MUFFINS. 
 
 1 pint milk; 1 pint flour; 3 eggs; salt. Bake in small round 
 pans or rings. 
 
 MUFFINS, 
 
 legg; two-thirds cup of milk : 1 heaping cup of flour ; 1 tea- 
 spoon of yeast powder; beat all together well. This quantity- 
 makes 6 muffin rings two-thirds full. 
 
 MUFFINS. 
 
 2 eggs ; 1 qt. sour milk ; 2 teaspoons soda ; 1 qt. flour ; 1 
 tablespoon of lard. 
 
 MUFFINS. 
 
 To 1^ lbs of flour, 3 eggs, ^ lb. of butter or lard, a gill of 
 yeast ; break the eggs into the flour ; add the butter and yeast; 
 ■wet up with warm milk; grease muffin rings, fill half full and 
 bake. Put a pan of water over the oven, to keep the muffins from 
 having a stiff" crust on top. This must be done in all these light 
 breakfast cakes. 
 
 MUFFINS. 
 
 3Irs. To well. 
 Warm 1 qt. of milk with butter size of two eggs; 6 eggs bea- 
 ten, and mix with milk, and nearly ^ pint of yeast ; add flour as 
 thick as can be stirred ; stir in a little soda \ hour before baking. 
 Made in the morning for supper, or over night for breakfast. 
 
 RYE OR GRAHAM MUFFINS. 
 
 3 cups of rye; 1 of flour; 2 teaspoon fuls of cream of tartar ; 1 
 of soda ; 1 tablespoonful of sugar; 1 egg and 1 pint of milk. — 
 For Graham muffins, the flour may be left out. 
 
56 VALUABLE RECIPES. 
 
 '.^=^) 
 
 BATTER CAKES. 
 
 Mrs. Wm. Moore. 
 
 1 pint of sour milk; 4 eggs; 1 teaspoon ful of soda; 1 tea- 
 spoonfid of salt ; stir enough flour in the sour milk to make a 
 Btiff featter ; then add the beaten yolks, the salt, the soda, a 
 tablespoonful of sugar, after the soda, aud lastly the well-beaten 
 
 WAFFLES. 
 
 Mrs. A. Mc Far land. 
 Take 1 quart of sour milk ; 1 light teaspoonful of soda, and 
 1 teaspoonful of salt; 4 eggs, and flour enough to make a toler- 
 aijlj stiif batter , put the salt and soda into the milk and stir until 
 dissiJved and the milk is light ; then add the yolks of the eggs, 
 a.a<d then the flour ; beat well, and lastly add the whites, which 
 most be beaten to a stiff" froth. 
 
 BREAD PANCAKES. 
 
 Mrs. A. Pur sell. 
 
 1 ^t. boiling sweet milk; 2 cups stale bread crumbs; ^ cup 
 flctar; 5 eggs; 2 teaspoonfuls baking powder (in flour) ; 1 table- 
 spof.tQfu[ melted butter; 1 teaspoonful salt; soak the bread in 
 theliot milk fifteen minutes ; beat smooth ; add the yolks, butter 
 and salt, and finally the whites, whipped stiff". 
 
VALUABLE RECIPES, 57 
 
 FRITTERS. 
 
 6 eggs ; 1 quart sweet milk ; 3 teaspoonfuls fresh baking 
 jpowder; salt; flour enough to make a batter ; beat the yolks 
 and whites separately ; sift the baking powder into the flour ; 
 :add the whites last, having them whipped very light; fry in hot 
 lard. 
 
 ALICE'S WAFFLES. 
 
 1 qt. sour milk ; 2 teaspoons soda ; 3 eggs ; 2 tablespoons corn 
 ■meal; ^tablespoon lard; i tablespoon butter; 1 cup sweet 
 jnilk; beat eggs separately, and put flour to make as thick as 
 " pancake" dough. 
 
 rises 
 
 PASTRY. 
 
 Handle paste as little as possible; roll it very lightly ; don't 
 'wet it too much, it makes it tough. Fresh butter is best; wash 
 the salt out, and it will be nicer. Lard does not make so light 
 or so finely flavored a puff paste as butter. Flour both sides before 
 ■you bake it, this will give the paste a fine color ; by folding and 
 rolling several times, it rises higher and more even. Cooks agree 
 in this, that puff paste must always be rolled from you. Put very 
 small lumps of butter over the puff paste after you have rolled it; 
 •dredge with flour ; fold it over; roll thin ; repeat the process as 
 ibefore. 
 
 Do not make your paste until you are ready to bake it. Have 
 your oven hot and ready. 
 
 If the oven is too hot, paste will not rise well ; the same, if it 
 
58 VALUABLE RECIPES. 
 
 is too cold. Keep your oven swept and clean ; never permit 
 juice to run over. 
 
 MINCED MEAT. 
 
 Four pounds of fresh tongue or beef ; Two pounds of suet ; 
 eight pounds of chopped apples ; three pounds of currants, washed 
 and picked ; three pounds of raisins, seeded and cut in halves ; six 
 pounds of sugar; two pounds of citron, cut in thin pieces; the 
 rind of one orange, chopped fine ; one ounce of cinnamon ; 
 a quarter of an ounce of cloves ; a quarter of au 
 ounce of mace ; a quarter of an ounce of allspice ; 
 four nutmegs, grated ; 1 quart of the syrup of spiced fruit ; one 
 pint of good vinegar ; boil the meat in salted water until tender; 
 when cold, chop it fine; also the suet, mixing it with the meat, 
 with salt just sufficient to remove the fresh taste; to this add the 
 apples, then the fruit, sugar, spices and other ingredients. Mix 
 all well together, and cover close. If too dry (before using) add 
 a little water. 
 
 MINCE PIES. 
 
 Mrs. C. G. Young, 
 4 pints of meat ; 1 lb raisins ; 1 lb. currants ; 2 pints of suet ; 
 \ pint molasses; salt, pepper, cider; 1 tablespoon cinnamon; 
 \ tablespoon allspice ; nutmegs ; sweeten to taste. Two pints of 
 the above mixture, and one of apples. 
 
 MOCK MINCE PIE. 
 
 Miss. Julia Fursell. 
 \ cup molasses ; 1 cup sugar ; 1 cup chopped raisins ; i cup 
 vinegar; \ cup butter; 3 cups boiling water; 3 eggs, (well 
 beaten ;) 3 crackers, rolled fine ; 1 teaspoon cloves ; 2 tea- 
 spoonfuls cinnamon ; \ small nutmeg. This quantity makes 
 four pies. 
 
 TEMPERANCE MINCE PIE. 
 
 To four pounds of meat (beef,) after it is prepared, 3 lbs. of 
 
VALUABLE RECIPES. 59 
 
 suet, 3 lbs. of raisius, 3 lbs. of currants, 3 lbs. of citron, 3 lbs. of 
 best brown sugar, 1 large spoonful of salt, the juice of twelve 
 lemons, and the rind of six, grated and cut fine, 1 pint of best 
 syrup of molasses, 2 oz. of cinnamon, 1 oz. cloves, 1 oz. of allspice, 
 or nutmeg. Mix these ingredients well together, and pack 
 lightly in a jar (stone,) with a layer of sugar over it, till ready 
 to bake. To one-third of the quantity, add one-half a peck of 
 good pippin apples, chopped fine, the juice of eight lemons and 
 two quarts of water, and one lb. of sugar. 
 
 PUMPKIN PIE. 
 
 To 1 pint of stewed and strained pumpkin, take 1 qt. of sweet 
 milk, a pinch of salt, and 6 eggs. Ginger, nutmeg or cinna- 
 mon are good spices for these pies. Bake in rich paste. 
 
 PUMPKIN PIES. 
 
 To three cups of the pumpkin strained, add one cup of cream 
 three eggs, a little cinnamon and nutmeg, (some prefer a little 
 ginger;) make it thin with hot milk. 
 
 FLOUR PIE. 
 
 Stir one teacup of sifted flour in a quart of boiling milk, and 
 yolks of three eggs; let boil a few minutes ; sweeten, and add 
 a piece of one lemon ; have the crusts baked, and fill with the 
 custard ; spread over the tops, the whites which have been well 
 beaten and sweetened, and brown slightly ; wet the flour witL a 
 little cold milk before stirring in. 
 
 PEACH COBBLERS. 
 
 Make a light dough of baking powder, and very little short- 
 ening ; roll thin, and line the sides and ends of a small bread pan; 
 peel the peaches ; put them in with enough water to cook them 
 and make plenty of juice ; cover on top with a crust, leaving 
 holes on top for the steam to escape ; bake until the peaches are 
 quite tender, in a slow oven; lift all the crust; cut into small 
 
<>0 VALUABLE RECIPES. 
 
 pieces; spread each piece with peaches and juice ; sprinkle su^ar 
 and small lumps of butter all over, and eat with cream or milk. 
 Apple cobblers in the same way. 
 
 CUSTARD PIE. 
 
 3 eggs ; 3 tablespoons of sugar ; 1 pint of milk ; cinnamon or 
 nutmeg, or any flavoring to taste; beat the eggs and sugar until 
 light and spongy ; add sugar and flavoring ; pour into the crust 
 and bake in a moderate oven. Don't open tlie oven for twenty 
 minutes. 
 
 CHEESE-CAKE. 
 
 Mr8. Col. Kinney. 
 
 4 qts. of new milk, put rennet in it; when it is well cur- 
 ded, tie it in a cloth and drain the whey from it ; put the curd 
 in a hair seive, with 1 lb. of butter, and rub through with a 
 spoon; add the yolks of 12 eggs; 12 spoons of rosewater, or 
 lemon juice; 2 grated nutmegs; sweeten to taste ; 1 lb. of cur- 
 rants ; mix all together and bake. For the crust take 1 lb. of 
 flour, yolks of three eggs, 6 oz. of sugar, and as much butter as 
 will mix these to a paste. 
 
 SAND TARTS. 
 
 2 eggs ; 2 cups of sugar ; li cups of butter ; flour enough to 
 roll very stiff"; whites of two eggs ; 1^ cups of clarified sugar; 
 ^ teaspoonful of lemon ; sugar and cinnamon sprinkled over the 
 top ; boil the sugar like candy, and pour it over the beaten eggs, 
 then put it on the cakes, with almonds blanched ; sugar and cin- 
 namon over the top. 
 
 DEDHAM CREAM PIE. 
 
 Mrs. C. G. Young. 
 
 Make the pie crust not too rich, and bake as for puffs. The 
 
 •Cream — 1 pint of milk ; ^ cup of flour ; 1 cup of sugar; yolks 
 
 of 2 eggs; a little salt; grated rind and juice of 2 lemons; put 
 
 on the stove, and cook to a thick custard ; fill the crust with the 
 
VALUABLE RECIPES. 61 
 
 cream; then take i cup of sugar to the whites of three eggs, 
 and make an icing; spread over the top of the pie, put in the 
 oven and brown. 
 
 PUFF PASTE. 
 
 2 lbs. flour; 1 lb. butter; put a little butter in, and make it 
 light with cold water, just stiff enough to work up, then roll it 
 thin and put a layer of butter all over ; sprinkle on a little flour, 
 double it up and roll it out again ; double it and roll three times. 
 
 PIE-PLANT PIE. 
 
 One pint of stewed pie-plant rubbed through a cullender ; one- 
 half pint of cream ; one-half pint of sugar; one teacup of rolled 
 crackers ; three eggs ; mix all together, and bake without an. 
 upper crust. 
 
 COCOANUT PIE. 
 Mrs. A.r. 
 
 1 quart of sweet milk (let this come to a boil); 1 grated' 
 cocoauut; 2 heaping tablespoonfuls cornstarch : 4 eggs ; enough 
 sugar to sweeten ; bake in puff paste. 
 
 KENTUCKY PIE. 
 
 Mrs. J. W. Collins. 
 
 2 coffee cups sugar ; f coffee cup butter ; 1 coffee cup cream ; 
 3 tablespoonfuls flour; season with nutmeg or lemon ; bake in a 
 crust as you would custard pie. 
 
 PASTRY. 
 
 1 cup of lard ; 3 cups of flour ; 1 cup of water; a little salt ; 
 mix lightly, roll out, and spread on it bits of butter ; sprinkle 
 on a little flour, roll again, repeat twice; enough for two pies. 
 
 LEMON PIE. 
 
 Mus Kate Glover. 
 
 2 lemons ; H cups sugar; 4 eggs ; li cups"of hot water; <> 
 tablespoons flour ; butter size of a walnut; grate the pulp of 
 
S2 VALUABLE RECIPES. 
 
 the lemons and a portion of the rind also ; beat the sugar and 
 yolks of eggs well, and add to the lemon ; then the flour, the 
 water, almost boiling, and the butter; for the icing, take 5 table- 
 spoons of sugar to the whites of the eggs, first beating the eggs 
 ■well; after the pies are baked, spread on the icing, and let them 
 leraain in the oven until a light brown. 
 
 LEMON PIE (A VERY RICH PIE). 
 
 Mrs. E. B. Moore. 
 3 eggs; 3 lemons ; 3 sponge cakes (small square ones) ; 2 cups 
 of sugar; -J cup of water; beat the yolks of eggs and sugar 
 together till very light ; then add the lemon juice and grated 
 spongecakes; then the water; just before filling in the paste, 
 add the grated rind of the lemons and the whites of the eggs, 
 beaten to a stiflf froth. (This makes two full pics.) 
 
 LEMON PIE. 
 
 Mrs. Hull. 
 
 2 lemons; 2 cups of sugar ; 3 tablespoonfuls of corn starch; 
 2 large cups of boiling water poured on the corn starch (having 
 previously wet the same with cold water) ; a small piece of but- 
 ter in the starch while hot ; 2 eggs ; when cool, mix all together 
 and bake with an under crust. 
 
 LEMON PUFFS. 
 
 3rrs. 3Iary S. Ingalls, 
 
 1 lib of sugar; \ lb of butter; 5 eggs, leaving out the whites 
 of 3; the juice of 2 lemons, and the rind of 1 cut very fine; 
 mix the ingredients, and put it on the fire; let it simmer until 
 it becomes thick as honey, then remove it from the fire; when 
 cool, bake in a rich paste; beat the three whites with three table- 
 spoonfuls of white sugar to a cream, and spread on top ; let it 
 remain in the oven to brown slightly. 
 
 LEMON PIE. 
 
 Mrs. W. A. Huichins. 
 To juice and rind of one lemon, add 1 cup of sugar, the yolks 
 
VALUABLE RECIPES. 63 
 
 of 3 eggs, 1 teaspoonful of butter, and sufficient milk to fill the 
 pan ; bake in rich paste; beat the whites to stiff froth, add sugar, 
 and spread over the pie after it is baked ; brown slightly. 
 
 LEMON PIE. 
 
 Mth. Manj E. Draper. 
 
 1 quart of milk ; 8 eggs (beaten separately) ; 3 lemons ; ^ ft of 
 butter; ^fb of flour ; rub well together the butter and flour ; scald 
 the milk and pour over the butter and flour, allowing it to stand 
 until cold ; add to the yolks of the eggs the grated rind of one 
 leraon and the juice of 3 ; sweeten to your taste; bake with an 
 undercrust ; Avhen nearly done, take from the oven and spread 
 the whites of the eggs on the top, with which has been beaten a 
 little pulverized sugar ; return to the oven to brown. 
 
 LEMON PIE. 
 
 Misi Katie Johnson, Steuhenville, Ohio. 
 Grate one lemon to one cup of hot water, two cups of sugar, 
 the yolks of four eggs, a lump of butter as large as a walnut, 
 four tablespoonfuls of flour, stirred smooth in cold water ; line 
 two pans with crust, divide this into them, and bake ; beat the 
 whites of the four eggs to a stiff" froth; add four tablespoonfuls 
 sugar; spread on when the pies are baked; put in the oven, 
 and slightly brown. 
 
 PERPETUAL LEMON CHEESE CAKE. 
 
 Miss E. Bell. 
 1 lb of loaf sugar; 6 eggs, leaving out two whites; the juice 
 of 3 fine lemons, and grated rind of 2; \ lb of fresh butter; 
 put all in a pan and boil gently until they are as thick as honey ; 
 pour in a small jar covered air tight ; a dessert spoonful is sufli- 
 cient for each pufi*. 
 
 CREAM PIES. 
 
 Mrs. J. W. Collins. 
 
 3 eggs; 1 cup of sugar; butter size of a walnut; 1 teaspoon- 
 ful of cream tartar ; ^ teaspoonful of soda ; coffee cup of flour, 
 
64 VALUABLE KECIPES. 
 
 all mixed well together ; bake in two pans ; when perfectly 
 cold, put between the following: Plit on to boil 1 pint of 
 milk ; take 4 eggs, 1 teacup of sugar and a large spoonful of 
 flour mixed well, and pour in the milk while boiling; when this 
 is cold, flavor with vanilla, and it is ready to put between the- 
 cakes; eat as other pies; remember to split each cake, for this 
 quantity makes two pies. 
 
 CREAM PIE. 
 
 3Irs. E. B. Moore. 
 2 tablespoon fu Is of flour; 2 tablespoonfuls of sugar; 1 pint 
 of cream ; a little nutmeg ; bake in a crust. 
 
 CREAM PIE. 
 
 Mrs-. H. A. Towne. 
 1 pt. of good sweet cream ; 2 tablespoonfuls flour mixed with 
 4 tablespoonfuls of white sugar pulverized, 2 eggs; use only 
 the whites, beaten stiff, vanilla, add sugar to taste, if not already- 
 sweet enough ; mix in the whites of eggs last, after the other 
 ingredients; bake without an upper crust. 
 
VALUABLE RECIPES. 
 
 Beef suet is best, mutton next. 
 
 Soak rice a half an hour before using. 
 
 Stone raisins, cutting them once with a knife, is nicer f^ 
 chopping. 
 
 Wash currants ; pour boiling water on to make them stj«5I ; 
 dry before the fire. 
 
 Puddings may be boiled in a form or bag ; rub the form wish 
 suet or butter ; dip the bag in boiling water, and flour tke hk- 
 side. Tie batter puddings tight. 
 
 Tie bread or corn meal puddings loose. 
 
 Let the water boil before you put them in. 
 
 Have water enough to cover and turn the bag often ; doii^t let 
 the water come quite to the top of the form or tin. 
 
 As soon as done, give whatever it is boiled in a sudden plscage 
 in cold water. Turn out quickly, and serve as soon as tKzafitft 
 out. 
 
 For custards, bread pudding, corn meal, &c., have a ivis&c^ 
 ate oven. 
 
 Batter, a quick oven. 
 
 TAPIOCA PUBDING. 
 
 Mrs H. L. MlUer. 
 
 4 tablespoonfuls of tapioca; 1 qt. of railk; 5 eggs; 4 ttlhfe- 
 spooufuls of sugar; 1 tablespoonful of butter ; a little salt; -aiok 
 the tapioca -in sufficient water to cover it, two hours, then totfki* 
 
66 VALUABLE KECIPES. 
 
 add the butter, sugar, and yolks of the eggs, well beaten together, 
 and put in the oven and bake an hour. Beat the whites thor- 
 oughly, taking half and stirring in the hot pudding, then beat 
 up a little sugar with the other half of the whites and spread over 
 the top and set in the oven for a few minutes. 
 
 LEMON SAUCE FOR PUDDING. 
 
 Mrs. II. L. Miller. 
 
 1 coffeecup of sugar; i cofFeecup of butter; 1 egg; 1 lemon, 
 juice and grated rind ; 1 teaspoonful of nutmeg ; 4 tablespoons of 
 boiling water ; cream the butter and sugar and beat in the eggs; 
 add the lemon and nutmeg ; beat hard ten minutes, and add, a 
 spoonful at a time of the boiling water. Put in a tin basin and set 
 in the uncovered top of the tea kettle, which must be kept boil- 
 ing, until the steam heats the sauce very hot; stir constantly. 
 
 SOUFLE PUDDING. 
 
 Mrs. 11. A. Totcne. 
 
 Boil f cup of butter in a sauce pan, with 3 tablespoonfuls of 
 flour, stirring all the time ; add 1 tumblerful of sweet milk, and 
 stir till it is of the consistency of starch; take from the fire and 
 add quickly the unbeaten yolks of four eggs. Just before din- 
 ner, add the whites of the eggs beaten, and two tablespoonfuls of 
 white sugar. Flavor to taste, and bake twenty minutes. Eaten 
 with a sauce. 
 
 COTTAGE PUDDING. 
 
 1 cup of sugar ; 1 cup of sweet milk ; 3 cups of flour ; \ cup 
 of butter ; 2 small teaspoonfuls of baking powder ; 3 eggs, whites 
 beaten. Bake ^ an hour. 
 
 ORANGE PUDDING. 
 
 Mm. Dit'kiiisoii. 
 
 ^ lb. of butter ; ^ lb. of white sugar ; 1 cup of cream ; 6 eggs ; 
 2 oranges, juice and rind ; 1 tablespoon of grated cracker; beat 
 butter and sugar together, the eggs separately; stir into the but- 
 
VALUABLE RECIPES. 67 
 
 ter and sugar; add cream and cracker; bake in a flat dish. — 
 When done, beat the whites of three eggs with 2 spoonfuls of 
 sugar, spread over, and bake a light brown. 
 
 TAYLOR PUDDING. 
 
 Mrs. II. A. Towne. 
 
 1 cup of milk ; 1 cup of suet, chopped; 1 cup of molasses ; 2 
 «aps of fruit ; 4 cups of flour ; 2 teaspoonfuls of soda. Boil four 
 or five hours. 
 
 PUDDING. 
 
 Mrs. Dickinson. 
 
 1 lb. of sponge cake sliced up in a pudding dish ; boil 1 qt. of 
 milk; thicken with 1 dessert spoonful of arrow root, or corn 
 starch; flavor with stick of cinnamon, or any flavor; when it 
 boils, add the yolk of five eggs, pour it on the cake ; bake in the 
 stove a few minutes; mix the white of eggs, well beaten, with 4 
 spoonfuls of sugar ; spread over the top of pudding, and set in the 
 •oven «ntil brown. 
 
 JELLY PUDDING. 
 
 Mrs. J. W. Clarke. 
 
 Put slices of jelly cake in the dish, with a small piece of but- 
 ter ; sprinkle each layer with mace, until the dish is filled, then 
 beat the yolks of two eggs with 1 cup of milk, 1 tablespoon of 
 sugar, and pour over the top ; when baked, beat the two whites 
 with 4 tablespoonfuls of sugar ; spread jelly over the top, and 
 then add the whites and sugar, and let it stand in the oven until 
 it crisps on the top. 
 
 SNOW PUDDING. 
 
 Pour one, pint of boiling water on half a box of gelatine; add 
 juice of one. lemon, and two cups of sugar; when nearly cold, 
 .strain it; add the whites of 3 eggs, beaten to a stiff" froth, then 
 beat all well together again ; put it into a mould to shape it. 
 
68 VALUABLE RBCIPES. 
 
 and let it cool; take the yolks of these eggs, one pint of milk, 
 and teaspoon of corn starch; flavor with vanilla. Cook this like 
 any soft custard. Put the hard part of the pudding into a dish 
 when you want to serve it, with the custard around it. 
 
 CITRON PUDDING. 
 
 Mrs. Dickinson. 
 
 Line a pie plate with paste; put in 2 layers of sliced citroa; 
 beat well J lb sugar, f lb butter, 10 eggs, leaving out the white?., 
 pour it on the top of the citron and bake. 
 
 SUNDERLAND PUDDING. 
 
 Mrs. Mary E. Draper. 
 
 Six eggs ; three tablespoonfuls of flour ; one pint of milk ; salt; 
 beat the yolks well, and mix them smoothly with the flour ; add 
 the milk and salt, and lastly beat the whites to a stiff* froth, and 
 •work in immediately. Requires one-half hour for baking. To 
 be eaten with " hard sauce," made of butter and pulverized 
 sugar. 
 
 TAPIOCA PUDDING. 
 
 Mrs. A. McFarland. 
 
 Put a teacup of tapioca in a pint and a half of cold water over 
 night; in the course of the morning, peel half a dozen sour ap- 
 ples and steam until tender ; put them in a pudding dish ; add a 
 teacup and a half of sugar, a little salt and a teacupful of water 
 to the tapioca, and pour over the apples ; slice a lemon thin and 
 lay over the top of the pudding. Bake slowly, two hours. Serve 
 with cream. 
 
 HUNTINGTON PUDDING, (EXCELLENT.) 
 
 Mrs. Dickinson. 
 
 Boil a teacup of washed rice in a quart of milk ; when done,, 
 add the yolks of four well beaten eggs, a little salt and a table- 
 spoonful of butter; add the grated rind of a lemon and a teacup 
 of sugar. Put in a baking dish. When done, spread the whites 
 on the top, after tliey have been beaten, with 6 spoonfuls of' 
 
VALXJABLE RECIPES. 69 
 
 sugar, and the juice of the lemon added; put back in the stove to 
 brown the meringue. 
 
 CUSTAED PUDDING. 
 
 Mrs. Win. Van Wagenen. 
 
 1 qt, of milk ; 4 eggs ; sweeten to your taste ; after beating 
 Ihe eggs, pour in the milk with raisins, or other fruit, then spread 
 slices of bread and butter, placing them upon the top, which 
 form a nice crust. To be eaten with sauce unless you make it 
 sufficiently sweet, add nutmeg. 
 
 CORN STARCH PUDDING. 
 
 Mrs. Wm. Van ^Ya<Jenen. 
 
 1 qt. of milk ; 2 tablespoonfuls of corn starch ; 5 of sugar ; the 
 yolks of 4 eggs ; stir and boil together thoroughly ; then whip 
 tbe whites to a froth with sugar, cover it and put it into the oven 
 Biitil a light brown. 
 
 SUET PUDDING. 
 
 Mrs. Wm. Van Wagenen. 
 
 1 cap of suet, chapped fine ; 1 eg^, beaten ; 1 cup of molasses; 
 \ cup of sugar ; 1 slice of bread, crumbled fine ; ^ cup of sour 
 icilk ; 1 cup of raisins ; \ cup of currants ; 1 teaspoonful of 
 soda; a little salt;, thicken with flour, and steam it three hours. 
 £»t with sauce. 
 
 LEMON BUTTER. 
 
 Mrs. Kate Wait. 
 
 Two lemons ; one pint of sugar ; one-half cup of butter ; three 
 eggs ; beat the butter and sugar to a cream ; add the eggs, well 
 Iwaten, then the juice and grated rind of lemons. Putin a tin ves- 
 sel, and boil in a kettle of water until it thickens. 
 
 PLUM PUDDING. 
 
 Mr». A. L. RatcUff. 
 
 1 lb seeded raisins ; lib currants ; 1 lb suet, chopped very fine ; 
 2 tablespoons cut citron ; 1 teaspoonful ground ginger ; 1 tea- 
 
70 VALUABLE RECIPES. 
 
 spoonful allspice ; 1 nutmeg; 4 eggs ; 1 small teacup full of mo- 
 lasses ; 2 R)5 flour, and a little light bread ; mix with sweet milk ;, 
 boil steadily 4 hours. Sauce of drawn butter and sugar, fla- 
 vored to suit the taste. 
 
 REVERE HOUSE PUDDING. 
 
 Airs. Mary E. Draper. 
 
 1 cup of chopped suet; 1 cup of sweet milk ; 1 cup of molas- 
 ses ; 3 cups of flour ; 1 cup of chopped raisins ; salt ; 1 teaspoon 
 saleratus ; cloves, cinnamon and allspice. Grease a tin bucket 
 and boil 3 hours. 
 
 DANDY PUDDING. 
 
 One quart of milk, boiled by placing the vessel in water: mis 
 two tablespoons of corn starch with the yolk of four eggs, 
 and a half cup of sugar; pour into the milk and stir quickly, 
 and bake at once; beat the whites of the eggs well with a capof. 
 sugar; spread over the pudding when cool. Brown iu theoveo, 
 and flavor to taste. Eat cold, 
 
 FIG PUDDING. 
 
 J lb of figs ; i cup of suet; -J lb bread crumbs ; 1 tabiespoon- 
 of sugar ; 3 eggs ; 1 cup of milk ; chop the suet and figs fine ;. 
 flavor with cinnamon or nutmeg ; boil three hours. Eat with 
 sauce. 
 
 DELMONICO PUDDING. 
 
 Mrs. Geo. Johnson. 
 
 1 qt. sweet milk; 3 eggs; 3 tablespoonfuls of corn starch; 1 
 cup of sugar ; flavor with lemon, or anything to your taste • boil 
 the milk and thicken it with corn starch, then add the yolks of 
 eggs ; beat the whites separate, and put on top, and set it in tke- 
 oven to brown. Eat when cold, with jelly. 
 
 SWEET POTATO PUDDING. 
 
 Mrs. J. W. ColUns. 
 
 2 large sweet potatoes, grated ; 1 qt. of milk ; 1 teaspoon of 
 
VALUABLE RECIPES. 71 
 
 ginger ; 2 tablespoons of sugar; 4 tablespoons of butter ; 4 eggs ; 
 •i cup of flour ; beat eggs separately ; nutmeg. Eat with jelly 
 or cream. 
 
 KISS PUDDING. 
 
 Mils E. B'Al. 
 
 Boil one quart of milk. Take three tablespoons of fine 
 starch, yolks of four eggs, \ cup of sugar, beat togeth- 
 er and stir in milk ; stir a few moments after it boils, 
 and • pour into a deep dish; beat the whites of four eggs; 
 1 teacup ®f pulverized sugar ; o teaspoons of vanilla ; juice of 1 
 lemon ; pour on top of pudding. Bake fifteen minutes. Serve 
 cold. 
 
 SAUCE FOR PUDDING. 
 
 1 cup of sugar ; i tablespoon of butter; 1 heaping tablespoon 
 of flour; 1 teaspoon of ground cinnamon, or any spice preferred, 
 stir it well together, and pour on 1 qt. of boiling water ; stir it 
 until it boils, and add 2 small tablespoons of vinegar. The vin- 
 egar may be omitted. 
 
 PUDDING. 
 
 Put a qt. of milk to boil, when boiled, pour it over a pint of 
 bread crumbs, grated ; beat the yolks of four eggs ; 1 cup of 
 white sugar ; \ cup of butter, melted ; the grated rind of a lem- 
 on. Bake it, and eat cold. 
 
 SAUCE FOR PUDDING. 
 
 Mrs. Potccll. 
 
 Cream together ^ itj of butter, i ft of brown sugar; break an 
 egg and stir in the yolk; add 1 gill of vinegar. Stir all together, 
 well, over some embers, until it thickens. 
 
 DRIED CHERRY PUDDING. 
 
 Mrs. Powell. 
 
 Beat 4 eggs very light; add 1 cup of white sugar; h pint of 
 sweet milk ; 6 oz. of flour, and 8 oz. of grated bread ; 12 ounces 
 
VAli,tJABLE RECIPES. 
 
 ■s^'^jopped suet, and a little salt; when well beaten, mix in 16 
 mis ounces of cherries; turn frequent!}' while boiling, to pre- 
 "x^M fruit from settling. Boil from three U) four hours. 
 
 PLUM PUDDING. 
 
 Jbree cups of flour ; 1 cup of molasses; one cup of milk ; one 
 «aspc>f raisins ; one cup of suet; one teaspoon of soda; teaspoon 
 «#salt. Spice to taste. 
 
 BREAD PLUM PUDDING. 
 
 Miss Alice L. Boss, 
 
 ^Ba of fresh bread, cut in small pieces ; i lb of raisins; ^Ib of 
 Esee-f suet;: ^ lb of currants; ^ lb of citron ; ^ lb of sugar and 6 
 Nutmeg and cinnnamon to taste, and boil in a bag half 
 Serve with egg sauce. 
 
 QUEEN'S BREAD PUDDING. 
 
 Mrs. J. W. Clarke. 
 
 1 pint of bread crumbs to 1 quart of milk ; four eggs, two 
 •^ifeiies reserved ; half cup of sugar ; a piece of butter the size of 
 sta *gg ;■ a little nutmeg. After the pudding is baked, spread 
 ^v^ the top, currant jelly, or preserves of small fruit. Beat the 
 tws:' whites with two tablespoonfuls sugar, and spread over the 
 t^ Sauce of sugar and butter beaten stiff, or sweetened cream. 
 
 TRANSPARENT PUDDING. 
 
 Mrs. .J. T7. Collins. 
 
 1 cup of sugar ])eaten with three eggs ; 1 cup of butter washed 
 %m: from salt; grated peel of a lemon ; line your pie dish with 
 |vsaj-fey ; pour in part of the custard; cover with slices of jelly, 
 Itea cover with the remaining custard. 
 
 BAKED INDIAN PUDDING. 
 
 Mrs. II. A. 
 .Eoil one pint of milk, stir in one cup of sifted meal while boil- 
 ^^; remove from the fire and add one-half, cup of molasses, two 
 
VALUABLE RECIPES. 73 
 
 tablespoon fills of sugar, oue-half teaspoonful of salt, one tea- 
 spoonful of ginger, a little nutmeg, one pint of cold milk, and 
 oae ei:g well beaten ; pour into the baking dish while warm, and 
 bake one hour. We use cream and sugar for sauce with this, 
 ■but it is very nice without any sauce. 
 
 BREAD AND BUTTER PUDDING. 
 
 S. E. F. 
 
 Cover the bottom of a dish with thin slices of bread aud but- 
 ter, then a layer of currants, and so on until the dish is full. Make 
 a custard aud pour over it. Let it stand to soak, then bake. 
 
 SUET PUDDING. 
 
 1 coffeecup of chopped suet ; 2 teacups of sugar ; 1 teacup of 
 sour milk ; 1 teacup of raisins, chopped fine : 3 eggs ; 2 teaspoon- 
 fals of baking powder; add flour to make the consistency of 
 fruitcake; flavor with nutmeg. Sauce of sugar, butter audone 
 egg, beaten very light. 
 
 CRACKER PUDDING. 
 
 6 crackers, pounded fine ; 1 qt. of boiling milk ; 1 spoonful of 
 flour; 1 cup of brown sugar; 6 eggs; raisins, currants and spi- 
 ces — bake. Very nice. 
 
 STARCH PUDDING. 
 
 To 1 quart of sweet milk 4 eggs, well beaten ; 1 cup of starch; 
 mix with milk ; add the eggs and starch when the milk comes to 
 a boil. Let it cook uutil it thickens, then pour in moulds. — 
 Serve with sugar and cream. 
 
 BAKED INDIAN PUDDING. 
 
 Scald one pint of sweet milk (do not let it boil ;) take a half 
 pint of corn meal, moisten it with cold milk and stir in the 
 .■scalding SEilk ; take one egg, beat well with sugar, and one- 
 
 [6] 
 
74 • VALUABLE EECLPES. 
 
 fourth pint of milk to the egg and sugar, and then stir into the 
 pudding; spice it, and add a piece of butter the size of an egg. 
 Bake one hour. 
 
 STEAM PUDDING. 
 
 Mrs. Sijler, 
 
 1 cup of butter, or suet ; 1 cup of sugar ; 2 cups of flour ; 2 
 eggs; ^ cup of water ; one teaspoonful of baking powder; Icup 
 of currants ; steam 2 hours. Sauce to suit taste. 
 
 APPLE PUDDING. 
 
 For appple pudding, take bread crumbs, suet, apples, currants, 
 and brown sugar, half a pound of each ; a dozen of sweet al- 
 monds, chopped fine ; a little cinnamon and spice to taste. The 
 apples to be pared, cored and chopped. Mix all well together, 
 adding the whites of eggs, which should be the last ingredient 
 put in. Boil for three hours, either in a pudding bag or a mould, 
 well buttered. 
 
 CREAM BATTER PUDDING. 
 
 Take half a pint of sour cream, half a pint of sweet milk, 
 half pint of flour, three eggs, a little salt, one-half of a teaspoon- 
 ful of soda ; beat the eggs separate, adding the whites last. Bake 
 two and a half hours. The above is the queen of puddings. 
 
 POOR MAN'S PUDDING. 
 
 One pint of sour milk, one teaspoonful soda, one egg, salt; 
 stir as thick as pound cake, add fruit of any kind, and boil aii 
 hour and a half, or steam two hours. 
 
 POOR MAN'S PUDDING. 
 
 Mrs. M. J. Waller. 
 
 1 qt. milk ; 6 eggs ; 6 tablespoons of flour and a little salt 
 Bake half hour ; use butter and sugar dip. 
 
 APPLE DUMPLINGS. 
 Pare, quarter and core some tart apples and half fill a three 
 
VALUABLE RECIPES. 75 
 
 pint dish, aud nearly cover them with water. Make a crust of 
 one pint of flour, one teaspoonful of cream of tartar, one-half 
 teaspoonful of soda, one cup of milk; roll out and cover the ap- 
 ples, place it on top of the stove, and put another dish the same 
 size over it, and let it steam and cook half an hour. For sauce 
 take two large spoonfuls of butter mixed with one spoonful of 
 flour, add one pint of boiling water, stir quickly and let it boil; 
 add two-thirds cup of sugar, half a nutmeg, a little salt, and let 
 it boil. Try it, aud you will make more. 
 
 CKACKER DESSERT. 
 
 I do not remember to have seen in print directions for mak- 
 ing a quick, and cheap, and pretty, and palatable dessert, which I 
 learned how to make many years ago. Choose whole soda crack- 
 ers, and lay each one upon a separate small plate. Pour upon 
 it enough boiling water to soak it well, and leave none upon the 
 plate ; cover with a dressing of good sweetened cream with a 
 spoonful of jelly in the centre if you choose, or dip upon it a por- 
 tion of nice fruit, canned, stewed or fresh, as is convenient. 
 
 APPLE, CURRANT OR DAMSON" DUMPLINGS OR 
 PUDDINGS. 
 
 Make a paste of suet, or sweet dripping, and line a basin with 
 it, tolerably thin ; fill with the fruit and cover it ; tie a cloth 
 tight over it, and boil till the fruit shall be done enough. 
 
 COCOANUT CUSTARD. 
 
 1 lb grated cocoanut ; 1 pint of milk ; 6 oz. of sugar; yolks of 
 6 eggs, well beaten ; stir into the milk alternately with the cocoa- 
 nut and sugar ; place it in a vessel of boiling water, and stir 
 until thick and smooth. As soon as it comes to a hard boil, take 
 it off", and serve in cups or tumblers. 
 
 TAPIOCA CUSTARD. 
 
 Mrs. A. Buskirk. 
 A small teacup of tapioca put to soak over night in a pint o£ 
 
76 VALUABLE RECIPES. 
 
 milk; in the morning, add to this 4 tablespoons of sugar, and 
 the yolks of four eggs, then stir this in a quart of niilk, boiling ; 
 let it cook as float ; when wanted for the table, beat up the white 
 and stir in the custard. Flavor to taste. 
 
 BAKED CUSTARD. 
 
 Mrs. E. Glover 
 B eggs; 1 pint of milk; sugar to taste, flavoring. Let the 
 milk boil; beat the yolks of eggs and sugar until very light ; 
 stir them into the boiling milk; do not stop stirring until it boils 
 again, and then take it off" the fire immediately ; pour it in a shal- 
 low dish ; beat the white of eggs very light ; spread over the 
 top and bake in the oven until a light brown, which will be done 
 in about five to ten minutes, 
 
 CHOCOLATE CREAM CUSTARD. 
 
 Mrs. M. J. Waller. 
 Scrape :]: lb of chocolate ; pour on it a teacup of boiling water; 
 let it stand by the fire until dissolved ; beat 8 eggs lightly, omit- 
 ting the whitesof two ; stir them by degrees into a qt. of rich cream, 
 alternately with the chocolate and 3 tablespoons of white sugar; 
 put in dish and bake 10 minutes. 
 
 APPLE CUSTARD. 
 
 1 pint of stewed and strained apples; ^ ft of butter; ^ pint 
 of cream; 3 eggs, beaten light ; sugar and nutmeg to taste ; mix 
 the ingredients and bake in puff paste, in a moderate oven, 
 
 FLUMMERY. 
 
 Mrs. C. S. Smith. 
 
 The whites of two eggs; 1 teacup of white sugar; ^ tumbler 
 of jelly, of any kind ; beat all together until very stiff. Jelly, a 
 little acid is best, 
 
 COCOANUT BLANC MANGE. 
 
 Boill qt. of milk, stir in 1 grated cocoanut, 3 tablespoofuls of 
 
VALUABLE RECIPES. 77 
 
 corn starch ; add luilk to soften it, and enough sugar to sweeten 
 it, and a little salt; let it cook 20 minutes, stirring occasionally, 
 then remove from oven, and stir in lightly, the beaten whites of 
 4 eggs ; pour in a mould, and when cold, serve with sugar and 
 cream. 
 
 BAKED CUSTARD. 
 
 1 pint of milk, good measure ; 3 eggs; 1 tablespoonful of su- 
 gar : beat tho eg^s and sugar until very light, then add the milk 
 and stir well. Bake in a quick oven ; try it often with a spoon, 
 to see whether it is solid, and just at that moment, remove it 
 from the oven ; baked too long, it gets watery. 
 
 CHARLOTTE RUSSE. 
 
 Mrs. IT. A. Towne. 
 3 eggs, well beaten ; 6 oz. of sugar in h pint of milk, flavorecf' 
 with vanilla, boiled ; 1 oz. of gelatine dissolved in \ pint of milk; 
 stir the gelatine into the custard ; when perfectly cool, add 1 qt. 
 of whipped cream, Put into mould lined with sponge cake. 
 
 CHARLOTTE RUSSE. 
 
 Mrs. A. W. Busldrk. 
 
 2 OZ. of Russia isin glass in 1 qt. of fresh milk ; let it soa^ 
 three hours; beat the yolks of 8 eggs and 1 lb of sugar very 
 thoroughly together ; boil the isin glass and milk, and add the 
 egg and sugar while boiling ; stir in two qts. of sweet cream ; fla- 
 vor to taste, and pour in a mould. 
 
 APPLE FLOAT. 
 
 Miss E. Bell. 
 To the v^hites of 6 eggs, well beaten, add 2 teacups of apples, 
 boiled and strained ; 1 cu]) of sugar ; beat all together thorough- 
 ly. Flavor to taste. 
 
 APPLE FLOAT. 
 
 Mrs. M. J. Waller. 
 
 6 large apples ; pare, slice and stev,- in as much water as will 
 
78 VALUABLE EECIPES, 
 
 cover them ; when well done, press through a sieve ; make very 
 sweet with crushed sugar; beat the whites of 4 eggs to a froth ; 
 stir in the apples when cool ; flavor with lemon or vanilla. Serve, 
 with cream. 
 
 FLOAT. 
 
 Mrs. Wju. Moore. 
 1 qt. of sweet milk; 5 eggs ; 2 tablespoonfuls of sugar ; fla- 
 voring extract to suit the taste ; put the milk in a vessel and 
 place this in another, containing boiling water ; when the milk 
 is almost boiling, add the beaten yolks, putting in a little at a 
 •time, and stirring briskly ; let this cook until of the right con- 
 sistency, then stir in the whites, which must also be well beaten. 
 After the float has been removed from the vessel in which it 
 was cooked, add the flavoring. 
 
VALUABLE RECIPES. 79 
 
 G^&wn^i^ $PT W^wi^Mn^u*"^^:) 
 
 CKEAM SAUCE. 
 
 1 cup of sweet, fresh butter; 2| cups of white sugar; 1 egg ; 
 beat these together until it becomes a white and very light 
 cream ; flavor with lemon or vanilla. 
 
 COLD SAUCE FOR PUDDINGS OR APPLE 
 DUMPLINGS. 
 
 Take 4 large spoonfuls of fine white sugar, and 2 of butter 
 stir to a cream* and flavor with lemon or vanilla, or grate nut- 
 met on the top if you prefer. 
 
 ELEGANT PUDDING SAUCE. 
 
 From Mrs. Cornelius' Cook Book. 
 
 To4 spoonfuls of fine white sugar, put 2 of butter, 1 of flour, 
 and stir them together to a cream in an earthen dish ; cut the 
 ■white of an egg to a stiff froth, and add it; then pour into the 
 ^jsh a gill of boiling water, stirring the mixture very fast; put 
 it into the sauce tureen and add essence of lemon or rose, or 
 grate nutmeg over the top, as you prefer. 
 
80 VALUABLE RECIPES. 
 
 G^^^^^m^4^^ C^e^»^i '^1i^*^^>- 
 
 WHIPPED CREAM. 
 
 Mrs. Wm. Van Wagenen. 
 Whip 1 pint of sweet cream to a stiff froth ; add sugar or lemoa, 
 vanilla, and a sheet of isinglass or gelatine, after soaking it. 
 
 GELATINE. 
 
 Mis. if. a. IlutcJnns. 
 Pour over 3 sliced lemons 1 pint boiling water; add table- 
 spoonful ground cinnamon ; let stand until cold, strain, and 
 pour over 1 box Cox's gelatine ; when dissolved, add three 
 pints of boiling water, and sugar to taste; strain, and set away 
 to cool. 
 
 LEMON CREAM. 
 
 The juice and grated peel of one lemon ; vub smooth 2 table 
 Spoonfuls of corn starch in the yolks of three eggs, 1 cup of 
 sugar and 1 pint of boiling water ; when done, beat the 3 whites 
 and stir them in ; then pour it into small glasses or cups and 
 set them in the refrigerator on ice to get very cold. 
 
 RASPBERRY CREAM. 
 
 Mrs. Foil' ell. 
 
 Put some raspberries or jam through a hair sieve, to take out 
 
VALUABLE RECIPES. SU 
 
 the seeds; if the raw fruit, it will require sugar ; mix it 
 with some cream ; put it in glasses, and put frothed cream over It-' 
 always put a little sugar in the cream as you wish it, and let h 
 remain on the sieve an hour to get firm. 
 
 SPANISH CREAM. 
 
 ■| oz. isinglass or gelatine dissolved in 1 qt. sweet milk ; 4 e^s 
 (the yolks); 2 cups of sugar beaten well with the eggs; &dr 
 them in the milk till it thickens; set aside to cool ; add fia^o^* 
 ing and the whites beaten to a stiff froth. 
 
 ICE CREAM. 
 
 2 gals, rich milk ; 16 eggs; 2i tbs. white pulverized Sfigsx;: 
 4 tablespoons corn starch, beaten with the yolks; beat th& 
 •whites separately ; cook milk, yolks andicorn starch, beat m tfee 
 whites and stir until cold, then add sugar and flavor to .^A 
 taste; freeze immediately, 
 
 PHILADELPHIA ICE CREAM. 
 
 Boil 1 pint of milk and 2 tablespoonfuls of arrow root, a.acl 
 stir until cool, then add two quarts of cream, sweeten and flares. 
 to taste, and freeze. 
 
 BAVARIAN CREAM. 
 
 iVrs. a S. Smith. 
 
 Soak J of a box of gelatine in 1 qt. of milk ^ hour; then sM 
 2 tablespoonfuls of sugar, and 2 eggs ; boil all together f<j.r se 
 few minutes; when done, add flavoring of any kind you ckaoeep 
 and pour into moulds like jelly; serve cold; with cream, it is 
 much better. 
 
 ITALIAN CREAM. 
 
 Mrs. H. A. Tou-ne. 
 
 1 qt. sour milk ; 8 eggs, use onl}' the yolks ; \ oz. gelatin-s oc 
 
 isinglass; sugar to taste, and flavoring; soak in cold water 3' 
 
 sheets of corpus isinglass 2 hours, or i oz. of gelatine ; t^Kss 
 
 put it in the milk to boil, sitrring it often ; when it has <j&r- 
 
82 VALUABLE RECIPES. 
 
 solved and the milk has boiled, stir into it the well-beaten yolks; 
 sweeten, flavor and turn into moulds previously wet with a lit- 
 tle white of egg and water ; it needs to stand a long time — ten 
 hours at least ; needs no straining. 
 
 SPANISH CREAM. 
 
 Mrs Hull. 
 Break 1 oz. of isinglass in 3 pints of milk, and put over the 
 fire ; beat the yolks of 6 eggs with 6 tablespoonfuls of powdered 
 sugar; beat the whites to a stiff froth; when the isinglass is 
 dissolved and the milk is almost boiling, stir in the yolks; then 
 take it from the fire, stir a few times, and put in the whites of 
 the eggs, flavor with vanilla, and turn into moulds; it is better 
 to be made the day before it is to be eaten, as it should be cool. 
 
 ITALIAN CKEAM. 
 
 1 pt. of cream flavored and sweetened to the taste ; 1 oz. of 
 sheet isinglass boiled in 3 cups of water ; strain it, cool partially, 
 then add the cream and place in moulds till perfectly cold. 
 
 CREAM CHARLOTTE. 
 
 Line a dish with lady fingers or sliced sponge cake ; 1 qt. of 
 cream, 1 oz. of American isinglass, flour, and sweeten the cream 
 to your taste; whip it to a stiff froth ; pour on the isinglass ^ 
 pt. of boiling water; boil it down one-half, add it to the cream 
 very hot, beat in thoroughly, then turn it into the moulds. 
 
 LEMON JELLY. 
 
 1 paper of Cox's gelatine, 3 pints of boiling waier ; stir until 
 all is dissolved ; then add 1^ lbs of sugar, 5 lemons cut in small 
 pieces, strain all through a flannel bag. 
 
 COCOANUT CREAM. 
 
 Mrs. J. W. Clark. 
 \ paper Cox's refined isinglass dissolved in 1 pt. of boiling 
 water, 1 pt, 'of scalded milk and the yolks of 2 eggs, with 2 
 
VALUABLE RECIPES. 83 
 
 tablespoonfuls of sugar well beaten ; beat the whites of 2 eggs 
 with 2 tablespoonfuls of sugar ; when cold, mix together with 1 
 qt. of cream, 1 teacup of sugar, 1 tablespoon of vanilla, and 
 sprinkle over the top 1 teacup of cocoanut; keep cold until served. 
 
 PIE-PLANT JELLY. 
 
 Mrs. E. S. W. 
 Pick the plant while tender and juicy ; boil, being careful not 
 to scorch ; add as many lemons sliced as you wish; strain 
 through a flannel bag, without squeezing; add to every 3 pts. 
 of juice 2 pts. of sugar, or a lb to a pint if preferred. Boil it 
 until it jellies nicely. 
 
 QUINCE JELLY. 
 
 Mrs. Wrn. Moore. 
 
 Take parings of quinces and apples, about I apple, put in a 
 kettle and pour in water to almost cover, after being pressed 
 down; cook until tender, then straan through a flannel bag; 
 to a taeasure of this juice, take an equal measure of white 
 sugar, when the juice has been well strained add half the sugar 
 and after it has commenced to boil let it boil hard 20 minutes — 
 no longer — add the other half of sugar, and when it has reached 
 the boiling point again let it boil briskly fifteen minutes, and 'tis 
 done. Straining it a second time improves it, but is not 
 necessary. 
 
 CRAB APPLE JELLY. 
 
 Cut Siberian crab apples in pieces, but do not pare them, 
 cover them with water and stew until soft ; pour them into a 
 jelly bag and strain; to 3 pts, of juice add 2i pts. sugar; boil 
 until it jellies ; pour in glasses and set in the sun ; cover air 
 tight. 
 
 SPICED PEACHES. 
 
 Mis. M. Firmstone. 
 To 7 tbs of peaches, take 3 fts of sugar, 1 pint of good vinegar, 
 boil the sugar and vinegar, pour it over the peaches, and let them 
 
84 VALUABLE RECIPES. 
 
 stand over night, then boil until clear, adding ^ an oz. each of 
 unground cloves and cinnamon. 
 
 SPICED TOMATOES. 
 
 One peck of tomatoes ; 1 R) of brown sugar ; 1 pint of vin- 
 egar ; a dessertspoonful of mace ; a tablespoonfol each of cloves 
 and cinnamon. After having removed the skin, put the tonoar- 
 toes on to boil, and as they begin to boil, pour off the juice, that 
 they may not be watery, then add the other ingredients, and 
 cook until perfectly done. Time one hour. 
 
 SPICED CURRANTS. 
 
 3Irs. Wm. Van Wag en en. 
 
 5 lbs of currants ; 3 lbs of sugar ; 1 pint of vinegar; 1 table- 
 spoonful of salt ; 1 tablespooufiil of pepper; 1 tablespoonful of 
 cloves; 1 tablespoonful of cinnamon ; 1 tablespoonful of allspice. 
 Boil slowly half an hour. 
 
 CRANBERRY SAUCE. 
 
 ^ gallon of cranberries, picked and washed ; 1 qt. of water ; 
 stew slowly until soft ; strain the pulp through a cullender or 
 sieve ; sweeten to taste, but be sure to have it sweet enough. — 
 Eat with roast turkey, game and meats. 
 
 APPLE SAUCE, 
 
 Pare and slice some ripe tart apples ; stew in enough water to 
 cover them, until they are soft; mas^h and press through a cull- 
 ander ; while hot, add a small lump of butter ; sweeten to taste. 
 If you wish, grate in nutmeg. 
 
 AMBROSIA. 
 
 12 sweet oranges peeled and sliced ; 1 grated cocoanut — re- 
 move the dark part next the shell; 1 cup of white powdered sugar; 
 place some of the oranges in a glass bowl, then some of the 
 cocoanut; sprinkle sugar over this ; repeat this until all is used, 
 reserving some of the cocoanut and sugar for top. 
 
VALUABLE RECIPES. 85 
 
 SUGAEED ORANGES. 
 
 Pare and cut the oranges into thin slices, removing the seeds, 
 then cover thickly with powdered white sugar. Lemons may 
 be prepared in the same way if desired. 
 
 TO STEW PEARS. 
 
 Pare them, cut in half, put them in a stew pan witli very 
 little water; let them stew until tender, add a small teacup of 
 sugar to a quarter of a peck of pears ; let them stew until the 
 ayrup is rich; a lemou boiled Avith the pears and sliced when 
 the sugar is added, improves color and flavor. 
 
 STEWED PRUNES. 
 
 Wash, and put them into a porcelain-lined kettle, with suffi- 
 cient boiling water to cover them ; let them stand for tsvo or 
 three hours to swell, then place them on the range, or stove, in 
 the same water in ^^■hich they were steeped; let them simmer 
 slowly, and when done, sweeten to taste. 
 
 APPLE BUTTER. 
 
 Mrs. M. J. G. 
 Wash and drain some apples, then cut them in pieces, and 
 take out the cores and specks ; stew until tender, and when cold 
 rub through a coarse sieve ; add to each pint of the pulp (that 
 has passed through the sieve), f of a pound of sugar, and cook 
 until clear. Add spices to taste, a few minutes before it is done. 
 
 TOMATO BUTTER. 
 
 J//.5.S E.BelL 
 \ peck of nice tart apples ; 1^ pecks of ripe tomatoes ; 2 
 large lemons, cut fine ; 1 oz. of white ginger cut fine; sweeten 
 to taste, with sugar ; boil down thick, and stir constantly. 
 
 TO STEW APPLES WHOLE. 
 
 Peel and core the apples ; make a syrup of 1 pt. of water to 
 1 pt. sugar ; when boiling, put in the apples, being careful not 
 to break them ; cook until tender. 
 
86 VALUABLE EECIPES. 
 
 ORANGE MARMALADE. 
 
 3Irs. Mary E. Draptr. 
 
 Weigh the oranges and allow pound for pound of sugar; pare 
 the rind of half the oranges as thinly as possible, putting it into 
 a bucket with plenty of cold water ; cover tightly, and boil 
 slowly until soft enough to pierce easily with a straw ; in the 
 meantime, grate the rinds of the other half, and set aside ; 
 squeeze the juice of the oranges, being careful to exclude tlae 
 seeds; put the sugar into a kettle with little less than half a 
 pint of water to each pound of sugar ; skim, while boiling, till clear 
 and thick ; take the boiled parings and cut into small shreds ; 
 put them in the clarified sugar and boil 10 minutes ; then add 
 the pulp, juice and grated rind and boil all together 20 minutes, 
 or until it is a transparent mass. 
 
 CURRANT, STRAWBERRY, OR RASPBERRY JAM. 
 
 Let the fruit be very ripe, pick it clean from the stalks^ bruise 
 it, and to every pound of fruit put f of a pound of sugar ; stir 
 it well, and boil half an hour. 
 
 APPLE BUTTER. 
 
 6 bus. good apples, pared and cut fine ; 3 gals, of good syrup ; 
 4 gals, of water ; lib cinnamon, ground fine, just before re- 
 moving from the fire. 
 
 QUINCE BUTTER. 
 
 1 bushel of quinces, cut fine; I bushel of apples, 1 gal. of 
 syrup, 1 gal. water. 
 
 RASPBERRY JAM. 
 
 Mrs. Wm. Van Wagenen. 
 
 To each R). of raspberries, f lb of sugar; scald together, 
 
 after which pour into tin pans, not more than 2 inclies thick ; 
 
 cover with gauze or some thin material, and place them in the 
 
 hot sun a couple of days ; they retain their color and flavor. 
 
VALUABLE RECIPES. 87 
 
 cooked in this way, aud are much nicer than cooised over a fire 
 TOMATO HONEY. 
 
 Mrs. J. W. Collins. 
 
 For each ft of tomatoes allow the grated peel of 1 lemoD, 
 and 6 fresh peach leaves ; boil until the leaves are to pieces ; 
 strain to each ft) of liquid 1 ft) of loaf sugar and juice of one. 
 lemon ; cook half an hour, or until a th ick jelly ; put in glasses, 
 and lay double tissue paper over them. 
 
VALUABLE RECIPES. 
 
 mnv^B^'- 
 
 GENERAL DIRECTIONS. 
 
 Have all your vessels clean and dry. 
 
 Iron, coated with earthenware, makes the nicest kettle. 
 
 It is best to have a small stand between the kettle and the 
 •liwe, thus there will be no danger of burning, and the cook be 
 sjsjjed much trouble. 
 
 Skim off all scum as it rises. 
 
 !& is- considered best, in jams and jellies, to boil and reduce 
 .4teffii asme before the sugar is added. 
 
 Do n-at use a tin or iron spoon to stir jelly. 
 
 It is not easy to give time of boiling jelly ; this depends on the 
 wDDjafiJition of the fruit, etc; 
 
 Bj taking out a spoonful in a saucer and setting it in cold wa- 
 ter, the state of the jelly can be easily found out. 
 
 Tiu pans alter the color of any fruit. 
 
 Choose a dry day to gather fruit for jelly. 
 
 PEACH PRESERVES. 
 
 Take fine large peaches, pare them carefully, and to 1 lb of 
 -Jniit take f of a R) of white sugar ; leave the peaches whole, or 
 ^Imde if you like ; make the syrup in a porcelain-lined, or per- 
 iee% bright brass kettle, and lay the fruit in ; cook slowly until 
 tiM? peaches are clear, then lift out carefully into your jar ; cook 
 tfe syrup down and pour o-ver. 
 
VALUABLE RECIPES. 89 
 
 TOMATO PRESERVES. 
 
 Take the small pear tomatoes, and scald them by pouring boil- 
 ang water over thera ; let them stand until cool, then make a 
 syrup of white sugar, and when boiling hot put them in one 
 pound of sugar to one pound of tomatoes, and simmer until they 
 become transparent, and flavor with lemon or ginger, 
 
 WATERMELON PRESERVES. 
 
 Soak the melon in salt and water one week — three days in 
 clear water ; then boil in alum water, covering them very thick 
 with grape leaves, until perfectly green ; then throw in clear cold 
 water, and change the water every day ; make a thin syrup of 
 half a pound of sugar to the pound, and boil them in it until 
 nearly done, then make a rich syrup, a pound ofsugartoa pound 
 of fruit, and boil until transparent; make strong ginger tea, 
 strain it and wet the sugar with it. Season with mace. 
 
 TO PRESERVE PEARS. 
 
 Take small, rich fruit as soon as the pips are black ; set 
 them on the fire in a kettle with water to cover them ; let them 
 dimmer until they yield to the pressure of the fingers ; remove 
 with a skimmer, and put them in cold water ; pare them neatly, 
 leave on a small bit of the stem and the blossom end, and pierce 
 them to the core at the blossom end ; make a syrup of one 
 pound of sugar to one pound of fruit — less sugar, if preferred ; 
 when it is boiling hot pour it over the pears; let it stand until 
 the next day; heat the syrup again to a boil, and pour over the 
 pears; let them stand a day or two, put them on the fire and 
 boil gently until the pears are clear ; put them in jars, boil the 
 syrup until thick, and pour it over them. 
 
 CITRON PRESERVES. 
 
 Mrs. A. SfcFarland. 
 To every pound of citron take f lb of sugar; slice the citron 
 ;and cover with weak alum water over night ; then boil in clear 
 
 [7] 
 
90 VALUABLE RECIPES. 
 
 water until tender, then make a syrup of the sugar and put it 
 in and boil slowly until transparent ; add ginger root or sliced 
 lemon to your taste— must be put in while the preserves are 
 cooking. 
 
 PRESERVES— ORANGES AND LEMONS. 
 
 Rub all the oil out of the oranges with hard lumps of sugar 
 (scrape it off of the sugar with a knife into a glass jar, it is nice 
 for flavoring,) then cut a slit on one side an inch long, take out^ 
 all the seeds with the handle of a teaspoon ; soak in weak salt 
 water for eight days, changing the water daily; soak a day 
 in clear water, and boil in clear water, until you can pierce them 
 with a straw ; weigh them, and to 1 lb of fruit allow 2 lbs of su- 
 gar; divide the sugar in four parts; make a syrup of one part; 
 boil the fruit in it ten minutes ; the next day let the fruit only- 
 scald, boiling the syrup longer, and pour hot over the fruit ; re- 
 peat this every other day, adding the sugar each day, until the 
 fruit is clear, and the syrup thick and rich. Pursue the same 
 rule with the lemons. 
 
 PRESERVED CHERRIES. 
 
 To every pound of the seeded fruit, take f of a lb of white 
 sugar, cook twenty minutes from the time they commence boil- 
 ing, then put hot into jars and seal. Strawberries are very nice 
 preserved in the same way, only adding a little bit of alum to 
 harden the fruit. 
 
 PRESERVED STRAWBERRIES. 
 
 2 lbs of strawberries; 2 lbs of sugar; alum, size of smallnut 
 meg; boil the sugar and berries together for eight minutes, then 
 add the alum, and let them boil seven minutes longer ; take 
 the strawberries out and let the juice boil for five minutes more. 
 The alum hardens the fruit. Not more than 2 lbs of fruit 
 should ever be boiled at a time. 
 
VALUABLE RECIPES. 91 
 
 Gg^*»XC«t.«S*'^^ 
 
 YELLOW PICKLES. 
 
 Mrs. Dickinson. 
 1 gallon of vinegar or more, in a 4 gallon jar; f pint of wliite 
 mustard seed ; 2 oz. of turmeric ; 1 oz. of mace ; 4 oz. of white 
 ginger; 2 tablespoonfuls of celery seed ; 3 oz. of black pepper, 
 whole ; 2 tablespoonfuls of coriander seed ; all these spices to be 
 well beaten ; one large double handful of horseradish ; 1 table- 
 spoonful of salt ; 6 lt)s of coarse brown sugar ; 3 lemons sliced ; 
 lay the ginger in salt water over night ; slice it and spread it to 
 dry ; take Early Yorks, if small, halve them, if large, cut in 
 quarters ; to be kept in brine, that will bear an egg, three days ; 
 scald in clear water until tender ; squeeze dry, then throw, in a 
 jar of inferior vinegar, or half vinegar and water, colored with 
 turmeric, for two days, then place layers of cabbage and layers 
 of sugar in your preserving kettle, (porcelain lined,) cover with 
 the spiced vinegar, until all the sugar is dissolved, then throw 
 all in the spiced vinegar. Take 2 qts. of small white onions, boil 
 and soak in salt and water until tender, then boil in weak milk 
 and water, to extract the onion taste. Put in the jar of yellow 
 pickles. 
 
 DAMSON PICKLES. 
 
 Mrs. Dickinson. 
 
 1 
 To 1 lb of the fruit, add 1 lb of sugar, IJ pints of vinegar, with 
 
92 VALUABLE BECIPES. 
 
 Iialf an ounce of mace and cloves; boil the syrup every day for 
 six mornings, and pour hot over the fruit. 
 
 PEACH PICKLES. 
 
 Mrs. D. 
 
 To 3 ft s of peaches allow 2 fts of sugar, 1 pint of vinegar, 
 J tablespoonful of cloves, 1 of cinnamon, 1 oz. of mace; boil the 
 vinegar with the sugar and spice, and pour every day, (for five 
 mornings) over the fruit. 
 
 PICKLES. 
 
 86 cucumbers, medium size; in salt six or seven days, then 
 take out and rinse, and chop with two cabbage heads; let it re- 
 main over night ; rinse and drain off, then chop four heads of 
 celery with it; 1 pint of grated horseradish ; 2 oz. of cinnamon, 
 6 tablespoons of ground mustard; 1 cup of sugar; bottle, 
 'putting good cider vinegar with it. Cork tight. 
 
 PICCALILLI. 
 
 Mrs. E. B. Moore. 
 \ peck of tomatoes ; 1 head of cabbage ; 2 doz. cucumbers ; 
 '1 doz. green peppers; J doz. onions; slice the onions and let 
 'them stand ten minutes with boiling water over them ; chop fine, 
 and separate the rest of the ingredients; sprinkle salt to suit 
 the taste; after adding all together, let the mixture stand one 
 'hour, after which, press it dry, then pour cold vinegar on it, 
 ■let this stand 24 hours, then drain it all r>ff, and to every gallon 
 of the mixture, add ^ lb of sugar ; use mustard seed, cloves, 
 snace, and enough vinegar to cover it. To be poured on boiling 
 'tot. 
 
 PICKLED CURRANTS. 
 
 Mrs. H.A.T. 
 
 1 ft fruit, after draining; 1 ft of sugar; 2 tablespoonfuls of 
 vinegar; 1 teaspoonful of cinnamon ; \ teaspoonful of cloves ; 
 boil all together two or three hours ; pick the currants from the 
 
VALUABLE RECIPES. 93 
 
 stems, after drainingall the juice you can without much pressing, 
 then weigh the fruit. 
 
 MARTINO PICKLES. 
 
 Soak well in a brine for 1 week, boil gently till tender io 
 weak vinegar, in an iron kettle ; scald some allspice, horseradislv 
 and pepper ; put layers of onions between the martinoes, anf) 
 pour over them the hot vinegar. Fit for use in six weeks. It 
 is very important to watch the bushes closely to gather the fruit 
 before they become fibrous. Gather them early in the morning 
 while the dew is on them. 
 
 PICKLED PLUMS, 
 
 1 quart of vinegar ; 4 lbs of sugar ; 7 lbs of plums ; 1 oz. of 
 cloves ; 1 oz. of cinnamon ; wipe each plum, and stick 
 two or three cloves in each plum, put them in a jar, 
 then put the sugar, vinegar and cinnamon over a fire and le,t 
 come to a boil, then pour it over the plums the next day ; scald 
 the syrup again, and the third time put plums and all over the 
 fire, and let them come to a boil. 
 
 GREEN TOMATO PICKLES. 
 
 Mrs. 0. F. Moore. 
 1 peck of green tomatoes, sliced very thin ; sprinkle witb salt; 
 rest 24 hours ; drain, then take six onions, cut in the same way, 
 and at the same time ; mix together ^ tb of mustard seed (white;) 
 1 oz. of ground pepper; 1 oz. of cloves; 1 oz. of ground ginger; 
 1 oz. of ground mustard ; put a layer of tomatoes and one of 
 spice alternately in a preserving kettle ; add ^ lb of moist sugar; 
 cover with vinegar; boil gently until transparent; when cold it 
 is ready for use. 
 
 PICKLED ONIONS. 
 
 Put the onions into salt and water for nine days, observing to 
 ohange the water every day, next put them into jars, and pour 
 fresh boiling salt and water over them ; cover them close up till 
 
VALUABLE RECIPES. 
 
 they are cold, then drain the onions and put them into bottles ; 
 fill them up with cider vinegar; put into every bottle a slice or 
 two of ginger, a blade of mace, and a teaspoonful of sweet oil, 
 which will keep the onions white. Cork them tight. Keep in 
 a dry place. 
 
 CUCUMBER PICKLES. 
 
 Cover the cucumbers with brine (made of water and salt, 
 strong enough to bear up an egg) 24 hours, then wash in clear 
 water and dry them ; place some cucumbers in the jar; add gin- 
 ger, horseradish, and pepper pods ; add more cucumbers and 
 epices, until the jar is full ; boil cider vinegar and pour over. 
 Cover tight. 
 
 SPANISH PICKLES. 
 
 Mrs. C. G. Toung. 
 One half bushel full grown cucumbers; cut an inch thick; 
 thick; put them in layers a finger length in depth; 1 oz. white 
 pepper ; 1 oz. of mace ; 1 oz. of turmeric ; 1 oz. of cloves ; 1 oz. 
 ©f cinnamon; 1 oz. of celery seed ; 1 oz. of ginger; i oz. of red 
 pepper ; 1 oz. of allspice ; \ oz. of black mustard seed ; |^ lb of 
 white mustard seed; 1 handful of salt with each layer of spices 
 between the layer of cucumbers; there may be added yellow 
 ©chre ; \ peck of onions, sliced ; 2 boxes of mustard ; 1 lb of 
 brown sugar; pour strong, cold vinegar over them. They must 
 be stirred frequently. While warm weather, after mixed, boil 
 two hours. 
 
 TO PICKLE GREEN WALNUTS. 
 
 Mrs. M. J. Gay lord. 
 
 Gather the walnuts, or what is better, butternuts, when very 
 «n>all ; prick them several times through and through, pack 
 them in alternate layers of salt and nuts ; when they have made 
 a brine, drain them, and repack with fresh salt; let them re- 
 main eight days ; wash free from salt, and wipe them ; lay them 
 to dry three days ; steep spices in strong vinegar, heat it boiling 
 liot and pour it over the nuts ; let them stand one week, then 
 
VALUABLE RECIPES. 95 
 
 pack the nuts in jars with spices; heat good vinegar near to 
 boiling heat, fill the jars, let them become entirely cold, and then 
 <;ork tightly ; the vinegar can be used in fish sauces after the 
 pickles are used. 
 
 PLUM PICKLES. 
 
 Mrs. E. B M. 
 6 lbs of sugar; 7 lbs of plums; 1 qt, of vinegar; 2 even 
 -spoonfuls of cloves ; 1 even spoonful of cinnamon ; scald the 
 vinegar, sugar, cloves and cinnamon together, and pour on the 
 plums. Let them stand ten days, then pour oflT and scald it 
 «gain. 
 
 GREEN PICKLES. 
 
 Mrs. Dickinson. 
 
 2 gallons of vinegar, in a four gallon jar ; \ pint of black 
 mustard seed ; 4 ounces of ginger in sticks ; 2 ounces of long 
 peppers; 1 oz. of cinnamon ; 2 oz. of stick cinnamon ; 3 oz. of 
 allspice; 1 oz of cloves ; 1 large double handful of horseradish ; 
 1 oz. of mace; 1 spoonful of salt ; 6 lbs of brown sugar ; 3 lem- 
 ons sliced ; 2 tablespoonfuls each of celery and coriander seed ; 
 all to be well beaten. Put the cucumbers in salt and water a 
 week or more, then green with grape leaves and vinegar and 
 water; cover close and keep hot until sufficiently colored, then 
 throw them in ajar of weak vinegar, to extract the sale, then put 
 them in the spiced vinegar. 
 
 STUFFING FOR FORTY MANGOES. 
 
 Mrs . Die kinson . 
 
 lib of ginger ; 1 oz. of mace ; 1 lb of mustard seed ; 1 oz. of 
 nutmegs ; 1 lb of horseradish ; 2 oz. of turmeric; 1 lb chopped 
 ■onions ; 1 handful of black pepper ; mix these ingi'edients into a 
 paste with a quarter of a pound of ground mustard, and a cup 
 of sweet oil, and 1 lb of brown sugar. Put a clove of garlic into 
 '«ach mango; take the mangoes, wash them and cut out a little 
 g)lug, remove all the seeds, replace the plug, or square, tie 
 
^6 VALUABLE RECIPES. 
 
 with strips of cotton or twine, to keep them in place ; put in salt 
 and water for a day or two, then boil in clear water until they 
 -are tender enough to pierce with a straw. When cold, stuflu" 
 each one ; add the plug ; sew it on with a coarse thread and nee- 
 dle, and wrap with a string, and cover with cold vinegar. Sa 
 many persons object to the flavor of oil, it is well to omit it,, and 
 
 add the juice of lemon. 
 
 G^C»©^*C»©1^#^^^:> 
 
 CHOW-CHOW. 
 
 Mrs. A. W. Buskirk. 
 \ pk. of green tomatoes ; 1 doz. onions ;; 1 doz. cucumbers ; |- 
 doz. green peppers ; 1 head cabbage ; 10» cts. worth of horse- 
 radish ; mustard, salt, celery ; cover with good vinegar and boil 
 slowly two hours, stirring often. 
 
 CHOW-CHOW. 
 
 Mrs. W. A. Hutchins. 
 \ peck of green tomatoes ; half quantity white onions ; 1 doz- 
 cucumbers ; same number of green peppers ; 1 head cabbage ;. 
 season with raiistard, celery seed, and salt to taste ; boil two hour» 
 in good cider vinegar ; cover tight when> dione. 
 
 CHOW-CHOW. 
 3 large cabbage beads ; \ pi. white mustajid seed ; \ pt. horse- 
 
VALUABLE RECIPES. 97 
 
 radish; 1 teacup of white sugar; ^teacup salt; 1 pod of eed 
 pepper ; put in jar, and cover with cold vinegar. 
 
 G^J^cey^'.e*' S^m^^t'^S) 
 
 PEPPER VINEGAR. 
 
 Take 6 large red peppers, slit thera up, and boil in 3 pints of 
 sti'oug vinegar ; boil down to 1 qt., strain and bottle. Wtii 
 keep for years. 
 
 PEPPER SAUCE. 
 
 1 doz. of peppers (green), 9 cucumbers, 3 heads of cafe'bag^, 
 6 onions, if you want thera, 1 doz. tomatoes, all chopped jJiR^tf 
 fine ; whole white and brown mustard seed, and whole €\&sres; 
 cover with vinegar. 
 
VALUABLE RECIPES. 
 
 G^CATS^F*^ 
 
 TOMATO CATSUP. 
 
 Take|^ peck of tomatoes, wash and slice them, put them ia 
 3f©trr preserving kettle, and let them stew gently until quite soft, 
 'hxtt do not stir them ; strain the juice through a sieve, pour it 
 'ime& into the kettle ; add 2 doz. cloves, ^ oz. of allspice, h oz of 
 »,. salt and cayenne to your taste ; boil it down half; next 
 afcrain out the spice, and to every pint of juice add ^ gill of 
 i vioegar,. and bottle for use. 
 
 TOMATO CATSUP. 
 
 Mrs. H. A. Towne. 
 
 Bi>n 1 bushel of tomatoes until tender ; rub through a cul- 
 leisder, add 2 qts. of cider vinegar, 1^ lbs of salt, J lb of black 
 jse|»per, J lb of allspice, 2 oz. of cayenne pepper, 6 onions, 3 
 gistedi nttlmegs, 3' Ifes of brown sugar; boil down, and when 
 'dlssBe' steaiffi througb a sieve to remove onions ; bottle. 
 
 TOMATO CATSUP. 
 
 S. E. f. 
 
 f Bashel of skinned tomatoes ; 1 qt. of vinegar ; 1 lb of salt; 
 
 ^ H» of black pepper, 2 oz. of cayenne ; \ lb allspice ; 1 oz. of 
 
 cl»?es; 3: bo-xes of mustard ; 20 cloves of garlic; 6 onions; 2 
 
 H® ©f brown sugar, 1 handful of peach leaves ; boil 3 hours. 
 
/ 
 
 VALUABLE RECIPES. 99 
 
 constantly stirring it, strain it through a fine sieve or coarse 
 cloth, then bottle it. 
 
 TOMATO SAUCE. 
 
 iVr«. C. S. 8m' th. 
 18 large tomatoes, ripe ; 2 green peppers ; 2 large onions ; 4 
 cups of vinegar ; 2 tablespoonfuls of salt ; 5 tablespoonfuls of 
 sugar, 2 of ginger, 2 of cloves, 2 of cinnamon, 2 of allspice, 1 
 nutmeg ; cook 1 hour. 
 
 CUCUMBER CATSUP. 
 
 Miss E. Bell. 
 
 Take 12 full-grown cucumbers, lay them one hour in cold 
 water, pare and grate them into an earthen vessel; season with 
 pepper, salt and vinegar, making it the consistency of marma- 
 lade; when mixed well transfer to glass jar, making air tight. 
 
 GOOSEBERRY CATSUP. 
 
 Boil the gooseberries in as little water as possible, then strain 
 through a fine sieve; add 7 coflTee cups of pulp, 5 cups of sugar, 
 2 teaspoonfuls of cinnamon and 3 of cloves; put in a wide - 
 mouthed bottle. 
 
 CHILTON SAUCE. 
 
 Mrs. T. J. Graham. 
 
 ^ peck of tomatoes ; 4 peppers; 2 onions, chopped fine; 
 ■grated horseradish to taste ; 2 cups of vinegar ; 2 tablespoons of 
 ■salt, 2 of sugar, 2 of cloves, (ground), 2 of ginger (ground) ; 1 
 nutmeg, grated ; cinnamon to suit the taste ; boil one hour and 
 bottle; if to be kept long, seal it. 
 
 WALNUT CATSUP. 
 
 Take green walnuts, before the shell is formed, pound them 
 In a marble mortar, squeeze out the juice through a coarse cloth ; 
 put to every pound of juice 1 lb of anchovies, 1 lb of bay salt, 
 1 oz. of cayenne, 2 oz. of black pepper ; of mace, cloves, and 
 
100 VALUABLE RECIPES. 
 
 ginger, each 1 oz., and a stick of horse-radisli ; boil together 
 until reduced to half the quantity ; put it into a pot, and.wheit 
 cold, bottle it; it will be ready for use in three months. 
 
 TO MAKE GOOD TEA. 
 
 Mrs. a S. Smith. 
 See that the water boils ; scald the pot, put in a teaspooufuE 
 for each person; pour a little water upon green tea, and let it 
 stand two or three minutes where it will keep hot; then fill the- 
 pot with boiling water ; green tea should not be boiled, and it is^ 
 rendered dead by steeping too long ; use the same quantity of 
 black tea, and fill the pot with boiling water; then set on the 
 stove to boil up once. Green and black mixed are good. 
 
 TO BROWN COFFEE. 
 
 After picking it over carefully, put it into a bread pan andi 
 place in the oven of your stove ; while it is browning do not. 
 attempt to do anything else, but watch it closely and stir every- 
 few moments, that the grains may all brown evenly ; whea 
 done, it should be a chestnut brown. 
 
 HOW TO MAKE GOOD COFFEE. 
 
 Mrs. A. McF^rland. 
 
 To each person take one tablespoouful of ground coflfee (ands 
 one for the coffee pot) and one large teacup of boiling water to. 
 «ach person ; first scald the coffee pot add then put in the coffee^ 
 
VALUABLE RECIPES. 101 
 
 add the white of an egg and a little cold water; stir well, and 
 add the boiling water ; let it boil from five to ten minutes, 
 when put in a little cold water and lift it off to settle. Coffee, 
 when boiled too long, tastes like cold coffee warmed over. 
 
 CHOCOLATE. 
 
 1 qt. of new milk, or milk and cream ; f of a cake of sweet 
 <Grerman chocolate ; break up the chocolate into small bits ; 
 Bet the milk get scalding hot, and then add the chockolate, stir 
 -constantly until the chocolate is dissolved to prevent its burn- 
 ing or sticking to the bottom of the vessel. After it is thor- 
 «jughly dissolved let it boil about two. minutes, remove itfrom the 
 Sre and in case 'tis too strong for the taste dilute with boiling milk 
 or cream. The safest plan is to serve as it is, and allow each to 
 add the cream for themselves. 
 
 c^CASS:®*^^^:) 
 
 GENERAL DIRECTIONS. 
 
 Have your oven ready as soon as your cake is mixed. It 
 makes a cake less light to stand, particularly those having soda 
 or baking powder in them. 
 
 Fruit must be well dried, and dusted with flour ; if put in 
 <damp, will make it heavy. 
 
 Use good white sugar, if you want your cake nice. Some 
 cooks sift the sugar. Coffee sugar makes good common cake, 
 ^ggs should be fresh, and beaten very light. Use none but good 
 
102 VALUABLE RECIPES. 
 
 butter, the least strong flavor will be present in the cake. 
 
 Cake cannot be beaten too much. An earthen or wooden 
 bowl is best. Tin is too cold, and the cake will not beat so light. 
 
 In winter, warm the flour. 
 
 Be careful in measuring and weighing. A very small mistake 
 will sometimes ruin a cake. 
 
 Try your cake with a broomstraw. If it comes out free from 
 dough, it is done ; if it sticks, leave it in longer. 
 
 Too little flour or too cold an oven makes sad cake. 
 
 It will keep nicely to wrap it in a linen cloth and put it in a 
 stone jar. 
 
 Some beat cake with the hand, others prefer a spoon. 
 
 CITRON CAKE. 
 
 Mrs. B. B. Oaylord. 
 1^ lbs of butter ; 1^ lbs of sugar ; 1^ lbs of flour; 13 eggs; 
 1 gill of rose-water ; the grating of 1 nutmeg ; 2 lbs of citron, 
 cut thin and small ; beat the butter and sugar until very light, 
 then add the yolks of the eggs, with the rose-water and one-half 
 of the flour; whisk the whites of the eggs as lightly as possible, 
 and add alternately with the remaining flour, and lastly stir in 
 the citron, previously floured. Bake in one large, or two small 
 cakes ; cover the pans with buttered paper. Bake in a moderate 
 oven. 
 
 CITRON CAKE. 
 
 1 lb of sugar; f lb of flour ; 6 oz. of butter; whites of 14 
 eggs ; ^ lb of citron, sliced thin, and floured ; juice of 1 lemon, 
 and grated rind ; small cup of milk ; bake 20 minutes. Place 
 a layer of dough and one of citron, and so on. 
 
 FRUIT CAKE. 
 
 Mrs, M. J. Gaylord. 
 
 2 lbs of flour ; 2 lbs of white sugar ; 2 lbs of butter ; 20 eggs ; 
 3 lbs of currants, washed and dried ; 3 lbs of raisins, seeded. 
 and cut ; 1 lb of citron, cut fine ; ^ lb. almonds, blanched and 
 
VALUABLE RECIPES. 118$ 
 
 chopped ; 1 gill of rose-water ; 2 nutmegs, and a little jcQixedi 
 spice ; work the butter to a creara, mix the sugar &ad spi«e, and 
 ■work all well together ; then separate the eggs and beat the j<,4L3 
 lightly, and add with part of the flour to butter and sugar;; tfeaa 
 add the remainder of the flour and whites of the eggs, beatean &> 
 a stifi^ froth ; next, add the rose-water ; then the currants, raisiaa, 
 citron and almonds (previously floured) ; mix all thoroughly Iwit 
 lightly together, and put into a pan lined with buttered paper- 
 Bake four hours and a half. 
 
 FRUIT CAKE, WITHOUT BUTTER OR EGGS- 
 
 3Irs. H. A. Towne. 
 1 lb. of fat pork, either fresh or salt ; 3 cups of brewn sugar; 
 
 1 teaspoonful of soda ; 2 teaspoonfuls each of cinnamon, <ilov«ss 
 and allspice; 1 nutmeg; fruit to taste (or 1 lb. raisins, J Ik nit- 
 ron) ; chop the pork very fine ; add one cup of boiling water, 
 one cup of sugar; stir well, together; then add another cup «if 
 boiling water, and the rest of the sugar ; make stiff" as cup-eake 
 with flour — about 5^ cups. 
 
 BLACK CAKE. 
 
 Mrs. W. Van Der Lyn. 
 1 lb. of sugar ; 1 lb. of butter ; 10 eggs ; beat thena well 
 together; 2 nutmegs; 2 tablespoonfuls of cloves; 3 tablesp®<8ai- 
 fuls of cinnamon ; 1 tablespoonful of mace; 2 lbs. of rai^s;^ 
 
 2 lbs. of currants ; ^ lb. of citron ; ^ teaspoonful soda to ^ cap 
 sweet milk. 
 
 WHITE FRUIT CAKE. 
 
 Mrs. Manly. 
 Whites of 16 eggs; 1 lb. of sugar; fib. of butter; 1 lb. -o^ 
 flour ; 1 teaspoonful of extract of bitter almonds ; 1 Ih. of 
 blanched almonds (sweet) ; 2 oz. bitter almonds ; pound the 
 almonds in a mortar, with a little rose-water to prevent oiliag; 
 1 lb. citron, cut fine; 1 cocoanut, grated; whisk the eggs uniil 
 they will stand alone ; cream the butter, into which stir flour, uutH 
 
I©4 VALUABLE RECIPES. 
 
 gBKfce »tiS-^ then add alternately egg, sugar and flour, till all are 
 •weS eonobined ; flavor with vanilla, or extract of bitter almonds ; 
 floor the fruit, and stir in last. Bake in a slow oven, using 
 eautiofl not to burn it. Ice. 
 
 FRUIT CAKE. 
 
 Mrs. A. McFarland, 
 
 2| 1%& of butter ; 2| lbs. of sugar ; 2| pounds of flour ; 5 lbs. 
 €& raMas ; 5' lbs. of currants ; 1 lb. of citron; 2 lbs. of almonds, 
 Mba«h«d, and cut in small pieces ; 3 nutmegs ; 2 oz. of cinna- 
 isssro ; 20* eggs ; mix all the ingredients thoroughly, and bake 
 fimoi four to five hours in a slow oven. 
 
 MEASURE BLACK CAKE. 
 
 Mrs. H. L. Miller. 
 1 etep- of butter ; 3 cups of sugar ; 3 eggs ; \ pt. of milk ; 3 
 ci^©f flour; 1 lb. raisins; ^ lb. of currants; \ lb. citron; 
 EJiBsinieg ;. cloves and cinnamon ; 2 teaspoonfuls baking powder. 
 
 FRUIT CAKE. 
 
 Mrs. Manly. 
 !%>. of sugar ; 1 lb. of butter ; 1 lb. of flour ; 1 lb. of 
 rsBe^ixs,-: 1 lb, of currants; 1 lb. of citron ; 8 eggs; beat the 
 feawtSer and sugar to a cream ; add 2 eggs and a little flour, till 
 sMaare used. Then add the fruit, which must always be floured. 
 Use the above, minus the fruit, for pound cake. 
 
 FRUIT CAKE. 
 
 4 caps of butter ; 8 cups of sugar; 12 cups of flour; 20 
 <^ggs;: 2 nutmegs ; 2 lbs. of raisins; 2 lbs. of citron ; 2 lbs. of 
 ^^BOTsants ; 1 teaspoonful of cloves ; 4 teaspoonfuls of cinnamon ; 
 1 teaspoonful of mace ; dredge the fruit in part of the flour ; 
 »lir m the fruit last before baking. Bake four hours. 
 
 FRUIT CAKE. 
 
 Mrs. A. Pitrsell. 
 1 lb. of brown sugar; J lbs. of butter; 1 lb. of flour; 2 
 
VALUABLE EECIPES. 105 
 
 lbs. of raisins ; 2 lbs. of currants ; ^Ib. of citron ; 1 oz. of cloves ; 
 ^ oz. of mace; ^ pt. of sour cream ; 1 scant tablespoonful of soda ; 
 1 teacup of dark jelly ; dredge the fruit with flour, and bake 3 
 hours. 
 
 BLACK FRUIT CAKE. 
 
 Mrs. R. W. Manly. 
 1 lb. of flour ; 1 lb. of butter ; 1 lb. of sugar ; 2 lbs. of 
 raisins ; 2 lbs. of currants ; f lb. of citron ; 8 eggs ; \ oz, of 
 mace ; \ oz. of cloves ; \ oz. of nutmeg ; \ oz. of cinnamon ; 
 
 1 tablespoonful of ginger ; 1 cup of dark jelly ; beat the butter 
 and sugar to a cream, eggs to a froth ; fruit and flour last ; bake 
 
 2 hours in a moderate oven. 
 
 FRUIT CAKE. 
 
 Mrs. George Johnson. 
 1\ lbs. of butter; 1 J lbs. of sugar , 1\ lbs. of flour; 12 
 eggs ; 2 lbs. of raisins ; 2 lbs. of currants ; J lbs. of citron ; 
 spices. I 
 
 POUND CAKE. 
 
 Mrx. A. McF. 
 
 1 R) of sugar: 1 lb flour; | lb butter; 9 eggs; 2 teaspoon- 
 fuls of baking powder. Flavor with lemon. 
 
 DELICATE CAKE. 
 
 Miss Nettie Shepard. 
 
 2 ft)s of white sugar ; 2 lbs of butter ; 2 lbs of flour, and the 
 ■whites of 30 eggs; stir the sugar and butter until very light; 
 beat the eggs until they will stand alone ; add the flour and 
 eggs alternately; flavor with lemon and bake in a moderate 
 oven. 
 
 DELICATE CAKE. 
 
 4 cups of sugar ; 2 cups of butter ; 7 cups of flour; 1 cup of 
 
 [8] 
 
106 VALTJABLE RECIPES. 
 
 sour milk ; 1^ teaspoonfuls of soda in the milk ; 3 teaspoonfuls 
 of cream of tartar, well worked in flour ; flavor to taste ; 16 eggs, 
 using the whites only. 
 
 DELICATE CAKE. 
 
 . . Mrs. J. R. Clarke, of Oxford, N. Y. 
 
 2 cups of sugar; 1 cup of butter; 1 cup of milk; 3 cups of 
 flour ; 1 cup of corn starch ; whites of 8 eggs ; 2 teaspoonfuls 
 of cream of tartar; one teaspoonful of soda; flavoring as you 
 like. 
 
 FRENCH LOAF CAKE. 
 
 1ft of flour; 1ft of raisins; 1 ft of currants; |^ ft of butter; 
 f ft of brown sugar; 1 teaspoon of soda ; J teacup of molasses, 
 same of milk ; ^ dozen eggs ; teaspoonful each of cloves, and 
 cinnamon, and nutmeg. Bake from three to four hours in slow 
 oven. 
 
 FKENCH LOAF CAKE. 
 
 1 ft raisins ; 1 ft flour ; 1 ft of currants ; ^ ft of butter ; f lb 
 of brown sugar; 1 teaspoon of soda; 1 cup of sour milk; 1 cup 
 of molasses ; 4 eggs ; 1 teaspoon of alum, cloves, mace, nutmeg 
 and other spices to suit the taste. Put the fruit in last, having 
 it well rolled in flour. 
 
 COCOANUT CAKE. 
 
 Beat 12 eggs to a stiff" froth, the whites and yolks sparately, 
 then mix them together, and add to them, gradually, 1 ft of 
 white sugar; beat this ten minutes, then stir in, very lightly, 1 
 ft of flour ; must not be beaten after the flour is added; bake in 
 jelly-cake pans, in a quick oven. The Mixture. — Soak -^ box 
 of Cox's gelatine one hour, then dissolve this in ^ teacup of wa- 
 ter, by heating and pouring it over the gelatine, and stirring until 
 the gelatine is dissolved. Beat one pint of very rich cream to a 
 stiff" froth, also the whites of 8 eggs ; grate 2 cocoanuts ; after the 
 gelatine is cool, but not stiff, stir it into the beaten cream, and 
 
VALUABLE RECIPES. 107 
 
 then add the grated cocoanut M'ith enough white sugar to sweet- 
 en, and 1 teaspoonful of vanilla, then add the whites of the eggs. 
 Spread this mixture between the cakes, and also on the top cake. 
 Preserve a little of the grated cocoanut to sprinkle over the top. 
 
 COCOANUT CAKES. 
 
 Mrs. W. Van Der Lyn, of Oxford, N. Y. 
 1 coffeecup of sugar ; | teacup of butter ; i teacup of sweet 
 milk; 4 eggs, leave out the whites of two; 2 small teacups of 
 flour ; 2 teaspoonfuls of cream of tartar ; \ teaspoonful of soda. 
 Bake in layers. Filling. — Beat the two whites and make frost- 
 ing, not quite as thick as for cake, spread between each layer, 
 and sprinkle with either fresh or prepared cocoanut. If pre- 
 pared cocoanut, soak in a very little milk two or three hours be- 
 fore using. 
 
 PLAIN COCOANUT CAKE. 
 
 Beat f lb of sugar and ^ fb of butter, to a cream, add gradu- 
 ally, f lb of flour, the whites of twelve eggs, beaten to a stiff 
 froth, and J of a grated cocoanut ; mix well with part of flour, 
 one teaspoonful of cream of tartar, and h teaspoonful of soda. 
 Icing. — Whites of four eggs, sixteen tablespoonfuls of pow- 
 dered sugar, and the rest of cocoanut grated. 
 
 COCOANUT CAKE. 
 
 \ lb. of flour; \ lb. of butter; ^ lb. of sugar; 1 cup of milk ; 
 whites of 8 eggs , h teaspoonful of soda ; 1 teaspoonful of cream 
 of tartar ; mix the above thoroughly, and add 1 grated cocoanut. 
 After the cake is frosted, sift a cup of grated cocoanut over the 
 top. 
 
 COCOANUT CAKE. 
 
 Mrs. C. S. Smith. 
 6 eggs ; H cups of sugar ; 2 cups of flour ; 2 teaspoons of 
 baking powder ; lemon ; -| of the cocoanut mixed with the cake; 
 
108 VALUABLE RECIPES. 
 
 whites of 3 eggs; the rest of the cocoanut ; sugar enough to 
 snake sweet. 
 
 COCOANUT CAKE. 
 
 1 cup of butter; 2 cups of sugar; 1 cup of sweet milk; the 
 whites of 7 eggs ; 2 cups of flour ; 1 teaspoonful of soda ; 3 tea- 
 spoonfuls of cream of tartar ; 1 cocoanut grated ; the whites of 
 4 eggs ; 2 cups of pulverized sugar (loaf,) for icing between the 
 layers. 
 
 BOILED SPONGE CAKE. 
 
 3Iiss E.Bell. 
 1 R) of sugar ; f ft of flour; 7 eggs ; 1 teacup of water ; pour 
 the water on the sugar and let it boil ; beat the eggs separately 
 and then beat together ; when well mixed, pour over them the 
 boiling sugar, and stir constantly until cold enough to add the 
 flour. Bake in a loaf, in a moderate oven. 
 
 WHITE SPONGE CAKE. 
 
 Mrs. Mary E. Draper, 
 . Whites of 8 eggs ; 1 large cup of granulated sugar ; 1 large 
 cup of flour ; beat eggs very stiff on a large platter ; stir into it 
 the granulated sugar, adding the flour into which has been 
 stirred one teaspoon of cream of tartar. Bake in a square pan, 
 in a quick oven. 
 
 BERWICK SPONGE CAKE. 
 
 Ms. Wm. Balcom, Oxford, N. Y. 
 6 eggs ; 3 cups of powdered white sugar ; 4 even cups of sift- 
 ed flour ; 2 teaspoons of cream of tartar ; 1 cup of cold water ; 
 1 teaspoon of soda ; 1 lemon ; beat the eggs two minutes, and 
 put in the sugar and beat five minutes more, then stir in the 
 cream of tartar and two cups of the flour, and beat one minute ; 
 now dissolve the soda in the water and stir in, having grated the 
 •rind of the lemon ; squeeze in half of the juice only ; and final- 
 ly, add the other two cups of flour and beat all one minute, and 
 
VALUABLE RECIPES. 109 
 
 put into deep pans in a moderate oven. There is considerable 
 beating about this cake, but if itself does not beat all the sponge 
 cakes you ever beat, we will acknowledge it to be the beating 
 cake all around. 
 
 SPONGE CAKE. 
 
 Mrs. Wm. Van Wagenen, Oxford, N. T. 
 4 eggs, the yolks and whites beaten separately ; 1 cup of sugar; 
 1 cup of flour; 1 teaspoonful of cream of tartar ; ^ teaspoon of 
 soda. Flavor with vanilla. 
 
 ICE WATER SPONGE CAKE. 
 
 7 eggs ; 3 cups of sugar; 3 cups of flour ; 1 cup of ice water ; 
 beat the yolks and sugar together ; add in water, then flour, 
 lastly whites of eggs. Put eggs in ice water twenty minutes be- 
 fore using. 
 
 WHITE SPONGE CAKE. 
 
 Miss Hattie Damarin. 
 Whites of ten eggs ; 1^ teacups of sugar ; 1 cup of flour ; 1 
 teaspoon of cream of tartar. 
 
 SPONGE CAKE. 
 
 3Irs. Ann L. Martin. 
 1 pint of sugar; 1 pint of flour; 3 large tablespoonfuls of 
 ■water ; 10 eggs. Sift in the flour last. 
 
 OLD VIRGINIA SPONGE CAKE. 
 
 Mrs. S. J. Glover. 
 10 eggs; 1 lb of pulverized sugar; 1 lemon; fib. of sifted 
 flour ; beat the yolks of eggs very light; add sugar ; beat half 
 an hour; add juice of lemon, beat in well ; beat the whites of 
 eggs very stifi"; stir in half of them gently; add half of flour, 
 then the remainder of eggs ; last, the remainder of flour ; never 
 beat while adding whites of eggs or flour, but stir in well as gent- 
 ly as possible ; bake in a moderate oven three-fourths of au 
 
110 VALUABLE RECIPES, 
 
 hour. Place a bowl of water in the oven while baking the cake. 
 WHITE MOUNTAIN CAKE. 
 
 Miss K Bell. 
 Whites of ten eggs or five whole eggs, two cups flour, one 
 ounce white sugar, one and one-half cups butter, one teaspoon 
 soda, two teaspoons cream tartar, one ounce of ammonia; bake in 
 thin layers; use icing between. For Icing— one pint of white 
 sugar boiled in a teacup of water; pour it over the whites of two 
 eggs, beaten light, 
 
 WHITE MOUNTAIN CAKE. 
 
 Miss Clara Waller. 
 One cup of butter, two cups of sugar, three cups of flour, one- 
 half cup sweet milk, whites of ten eggs, two teaspoonfuls of 
 cream tartar, one of soda. Bake in three deep jelly cake pans. 
 Spread icing between and all over the cake. Icing — Whites of 
 four eggs and sixteen tablespoonfuls of powdered sugar. Flavor 
 to taste. 
 
 ORANGE CAKE. 
 
 Mrs.H. L. Miller. 
 
 2 cups sugar, 2 cups flour, ^ cup cold water, the yolks of five 
 eggs, and the whites of 3 eggs, th'e juice and grated rind of one 
 orange, 2 teaspoonfuls baking powders. Beat the yolks very 
 light, then add the sugar and water; after beating thoroughly, 
 then add the other ingredients and buke in jelly tins, in four 
 layers. When cold, beat the whites of 2 eggs, stiffen with sugar, 
 flavor with juice and rind of 1 orange, and spread thickly be- 
 tween layers. 
 
 STARCH CAKE. 
 7 eggs, whites only, 1 cup of butter, 1 cup of sweet milk, 2 cups 
 of sugar, 1 cup of corn starch, 2 cups of flour, 1 teaspoon cream 
 tartar, i teaspoon soda. For flavor, use lemon or rose. 
 
 STARCH CAKE. 
 
 Mrs. C. S. Green. 
 
 3 cups of white sugar, 1 cup of starch, dissolved in 1 cup of 
 
VALUABLE RECIPES. Ill 
 
 aweet milk, 1 cup of butter, whites of 12 eggs, salt, 3 teaspoons 
 of baking powder, mixed in 3 cups of flour. Flavor to taste. 
 
 PLAIN MOUNTAIN CAKE. 
 
 Two eggs, beat separate, one-half cup of butter, two cups of 
 sugar, one cup of milk, two and a half cups of flour, three even 
 teaspoons of baking powder; bake in layers. Take whites of 
 two eggs, beat light, thicken with sugar. Spread between the 
 layers while hot. 
 
 CORN STARCH CAKE. 
 
 Mrs. J. W. Clarke, of Oxford, N. Y. 
 
 ^ lb of sugar, \ lb of butter, whites of 8 eggs, i lb of corn 
 «tarch, \ teaspoonful of soda, 1 teaspoouful of cream tartar. 
 Flavor with lemon or bitter almonds. 
 
 CUP CAKE. 
 
 / :. 
 
 1 cup of butter, 2 cups of sugar, 3 cups of flour, 4 eggs. Lemon 
 extract. 
 
 CUP CAKE. 
 
 1 cup of butter, 2 cups of sugar, (rubbed to a cream,) 5 eggs, 
 
 1 cup of milk, 4 cups of flour, 1 teaspoonful of soda, 2 teagpoon- 
 fuls of cream tartar. Flavor with lemon. 
 
 CUP CAKE. 
 
 Mrs. J. W. Clarke. 
 3 cups of sugar, 1 cup of butter, 5 eggs, 1 cup of new milk, 
 
 2 cups of wheat flour, 1 cup of corn starch, 1 teaspoonful of 
 soda, 2 teaspoonsfuls of cream of tartar, I teaspoonful of mace. 
 
 LEMON JELLY CAKE. 
 
 Mrs. Warner. 
 3 cups of sugar, 1 cup of milk, 5 eggs, 21 cups of flour, 3 
 teaspoonfuls of baking powder. Jelly— 1 lemon, 2 eggs, 5 or 
 
112 VALUABLE RECIPES. 
 
 6 small apples, 1 cup sugar. Let the jelly cook slow until ifr: 
 thickens. 
 
 LEMON JELLY CAKE. 
 
 2 cups of sugar, 3 cups of flour, f cups of butter, | cup of* 
 sweet milk, 1 teaspoonful of baking powder. Jelly for Cake;. 
 — 1 lemon, 1 cup sugar, 2 large apples, 1 egg. 
 
 LEMON JELLY CAKE. 
 
 Mrs. LeeL 
 
 2 cups of sugar, 1 cup of milk, 2| cups of flour, 5 eggs, 3 tea- 
 spoons of baking powder. For Jelly — 1 lemon, 2 eggs, 3 large- 
 apples, or 6 small ones, 1 cup sugar. 
 
 LEMON CAKE. 
 
 Mrs. Mary E. Braper, 
 
 3 cups of pulverized sugar, 4 cups of flour, 1 cup of butter,. 
 1 cup of sweet milk, 5 eggs, 1 small teaspoonful of soda, 1 lemon. 
 Beat butter and sugar well together, add the milk, juice aadi 
 grated rind of lemon; stir in the white of eggs, well beaten, after- 
 ward the soda, put in dry, and lastly the flour. 
 
 LEMON JELLY CAKE. 
 
 Miss Emma T. Johnson. 
 2 cups of sugar, 1 of milk, 3 eggs, 3 cups of flour, 1 teaspoon 
 of cream tartar, ^ teaspoon of soda. Jelly for Same — 1 cup 
 of sugar, 1 egg, 1 apple, 1 lemon, grated; let it boil, and spread. 
 on the cake hot. 
 
 LEMON JELLY FOR CAKE. 
 
 Mrs. H. L. Miller. 
 
 2 eggs, 1 cup of sugar, 1 large lemon, juice, and rind grated, 3 
 tablespoonfuls of water. Beat these thoroughly together, and 
 put in a tin basin and set within the uncovered top of the tea 
 kettle, which must be kept boiling until the steam thickens it 
 
VALUABLE RECIPES. 118 
 
 snfficiently. Stir constantly. When cold, spread it betweeaaififee 
 layers of cake like any other jelly. This will make one loaf wjJSj 
 four layers. 
 
 SILVER CAKE. , 
 
 Mrs. Currie, 
 2 cups of sugar, h cup of butter, f cup of milk, '2^ oupe rf 
 flour, whites of 8 eggs, f teaspoonful of soda, 1 teaepoonM ^ 
 cream tartar. 
 
 WHITE CAKE. 
 
 Mrs BuTwell. 
 Whites of 7 eggs, 2 cups of sugar, 1 cup of Gutter, 1 cti9«f 
 sweet milk, 4^ cups of flour, 1 teaspoon of soda in a tablespoao 
 of milk, 2 teaspoonfuls of cream tartar in the flaur. 
 
 WHITE CAKE. 
 
 Mrs. Gates. 
 1^ large teacups even full of butter, 3 teacups of sugar, €la?^ 
 eggs, whites only, 1^ cups sweet milk, 5 cups sifted "flosir, (p^t io' 
 cups lightly,) 1 teaspoon of soda, 3 teaspoons of cream tartsr* 
 put the soda in milk, cream tartar in flour; stir your butter to a 
 cream before putting in sugar, then stir butter and sugar w-di 
 before adding milk, flour and eggs. 
 
 YELLOW CAKE. 
 
 4 cups of sugar, 1^ cups of butter, (scant,) 1 cup of sw«et 
 milk, the yolks of 16 eggs, 5 cups of flour, 2 teaspoonfukof ^poaacs 
 tartar, 1 teaspoonful of soda. 
 
 GOLD CAKE. 
 
 1 cup of butter, 2 cups of powdered sugar, yolks of ^ eggs, 1„ 
 cup of milk, (sour,) 1 teaspoonful of soda, in milk, 4 -oypsiaf 
 flour, 2 teaspoonfuls of cream tartar. Flavor to suit tlie itftste. 
 
 SPICE CAKE. 
 
 2 cups of sugar, 2 cups of flour, 1 cnp of water, \ cup of bfit- 
 
114 VALUABLE RECIPES. 
 
 ter, 2 eggs, ^ lb each raisins aad currants, 1 spoonful of baking 
 powder, 1 small pinch of soda. 
 
 SPICE CAKE. 
 
 Mrs. Dr. Cotton. 
 
 1 cup of butter, 3 cups of sugar, 4 cups of flour, 5 eggs, 1 cup 
 of milk, 2 teaspoons of baking powder, 1 teaspoon of cinnamon, 
 1 teaspoon of cloves, 1 teaspoon of nutmeg. 
 
 SPICE CAKE. 
 
 Mrs, C. G. Young. 
 3 cups of sugar, 1^ cups of butter, 5 cups of flour, f pint of 
 milk, 6 eggs, J pint of molasses, 2 teaspoonfuls of baking powder 
 1 tablespoonfui of cloves, cinnamon, allspice, nutmeg. 
 
 ALMOND CAKE. 
 
 1 lb of sugar f lb of butter, 1 lb of flour, 10 eggs, 1 tablespoon 
 of baking powder. Cream for this Cake — Yolks of 4 eggs, 
 well beaten, 1 cup of sugar, 1 cup of sour cream, 1 teaspoon of 
 baking powder, 2 lbs blanched almonds; add whites of eggs, well 
 ibeaten. This quantity makes two cakes, six layers each. 
 
 ALMOND CAKE. 
 
 2 cups of sugar, 1 cup of butter, 1 cup of sweet milk, 4 cups 
 of flour, 5 eggs, 2 teaspoons of cream tartar, 1 teaspoonful of 
 soda. Bake in jelly cake pans, and when done, put in each a 
 oustard, made of 1 cup of sour cream, 1 egg, ^ lb almonds, (when 
 shells taken off",) 1 tablespoon of sugar. Flavor with vanilla, all 
 S)eaten together. 
 
 CHOCOLATE CAKE. 
 
 Mrs. W. Van Der Lyn. 
 
 2 cups of sugar ; 1 cup of butter; yolks of 5 eggs and whites 
 of 2 ; 1 cup of milk ; 3i cups of flour ; \ teaspoonful of soda ; 
 1 teaspoonful of cream of tartar. Filling for the cake — The 
 
VALUABLE RECIPES, 115 
 
 -whites of 3 eggs ; l|cups of sugar; 3 tablespoonfuls of grated 
 •chocolate ; 1 teaspoonful of vanilla. 
 
 CHOCOLATE CAKE. 
 
 Miss R. Nye. 
 1 lb. of sugar; 1 lb. of flour; | lb. of butter; 6 eggs, or 
 whites of 8 eggs; 1 tablespoonful of baking powder in the 
 flour ; 1 cup of sweet milk. Dressing for cake — 1^ lb. of brown 
 :sugar; ^ lb. of Baker's chocolate; 1 cup of cream ; butter the 
 ;sizeof an egg; vanilla. 
 
 CHOCOLATE CAKE. 
 
 1 cup of butter ; 2 cups of sugar ; 1 cup of milk ; 1 cup of 
 <5orn starch ; 2 cups of flour; the whites of 7 eggs; 1 teaspoon- 
 ful of cream tartar; ^ teaspoonful of soda; flavor to suit taste ; 
 :t<o this, add i cup of chocolate. 
 
 CREAM CAKE. 
 
 Alice Terry. 
 I cups of butter ; 2 cups of sugar ; 3^ cups of flour; i cup 
 ■of sweet milk ; 4 eggs ; 2 teaspoonfuls of baking powder ; bake 
 in layers. When cold, spread between the following mixture — 
 1 pt. sweet milk ; 2 tablespoonfuls corn starch ; 1 egg ; ^ cup of 
 sugar. Heat the milk to boiling, wet the corn starch with cold 
 milk, stir it in the hot milk ; beat the eggs and sugar, and stir 
 them in; put it on the fire, and stir till it is very thick ; when 
 tcold, flavor and spread between. 
 
 CREAM CAKE. 
 
 3 eggs; 1 teacup of sugar; 1 teacup of flour: 1 small tea- 
 .-apoonful of soda; 2 small teaspoonfuls of cream tartar; dis- 
 .-solve the soda in three tablesp )onfals of water, the cream tartar 
 in the flour ; stir in all the ingredients ; and for the jelly take 
 1 pint of milk — leave out enough of the milk to dissolve 2 table- 
 ;spoonfuls of corn starch ; mix with the starch 2 eggs ; put the 
 jpint of milk on the fire, let it come to the scald ; then stir in 
 
116 VALUABLE RECIPES. 
 
 the eggs aud starch until it thickens ; then add f of a teacuijfc- 
 of sugar ; let it cool, and when cold flavor with vanilla. Bake^ 
 this cake in two pie-pans, and when done split them in two and^ 
 spread on the jelly. 
 
 CUSTARD CAKE. 
 
 J/j'ss Emma Bell. 
 Use any cake, such as cup, mountain or jelly; bake in layers. 
 Put between the following custard — | pint of thick sour cream.1 
 or milk; 1 lb. blanched almonds pounded fine; 1 vanilla bean,, 
 powdered fine ; 4 eggs — beat them separately ; mix 2 table- 
 spoonfuls of sugar with the whites, and 2 with the yolks ; mix 
 all together cold, and put between layers of cake. 
 
 GINGER BREAD. 
 
 Mrs. Gihhs. 
 
 1 pint of molasses; 1 qt. of flour; | pint of warm water; t 
 teaspoonful of soda; 1 tablespoonful of ginger; 1 teacup of but- 
 ter ; 1 egg and a little salt, 
 
 CORN BREAD. 
 
 Mrs. Oibbs, 
 1 qt, of buttermilk ; 1 pint of meal ; 3 eggs; 1 teaspoonful of 
 soda; 1 tablespoonful of sugar; 1 teaspoonful of salt. Bake in^ 
 a hot oven. 
 
 SOFT GINGERBREAD. 
 
 Mrs. T.S. Currie. 
 1 cup of butter; 1 cup of sugar ; 1 pint of molasses ; 5 eggs ,: 
 5 cups of flour ; 1 cup of sour milk ; 1 teaspoonful of soda, one- 
 half in the molasses and one-half in the milk ; 1 tablespoonful'. 
 of strong ginger. Other spices to taste. 
 
 SOFT GINGER CAKE. 
 
 Mrs. George Johnson. 
 1 cup of butter; 1 cup of sugar ; 1 cup of molasses ; 1 cup» 
 of sour milk ; 3 eggs ; 1 teaspoonful of soda in milk, and one ic» 
 
VALUABLE RECIPES. 117 
 
 ^molasses ; 2 teaspoonfuls of cream of tartar in flour; flour 
 -enough to make the consistency of cup cake ; ginger, 
 
 MARK GINGER CAKES. 
 
 Mrs. H. A. Towne. 
 
 1 cup of butter ; 2 cups of sugar ; 1 egg ; 1 teaspoonful of 
 .-ginger; J cup of sour milk; dessertspoonful of soda; as much 
 dour as you can stir in with a spoon; roll out, mark, and 
 ■t»ake quickly on baking tins. 
 
 SOFT GINGER CAKE. 
 
 3Irs. A. Mc Far land. 
 1 pint of New Orleans molasses; 1 teacup of sour milk ; 1 ta- 
 blespoonful of butter or lard ; 1 tablespoonful of ginger ; 3 cups 
 of flour; 1 tablespoon of soda, one-half of which must be stirred 
 onto the molasses, and the other into the sour milk, until they 
 ifoam, when the other ingredients are added and thoroughly 
 stirred. Bake in a moderate oven. 
 
 DOUGHNUTS. 
 
 Take 1 teacup of raised sponge, (bread sponge ;) icup of lard 
 or butter; 2 cups of sugar ; 3 eggs; teaspoonful of salt ; cinna- 
 mon and nutmeg to taste, and flour enough to work stiff"; let it 
 rise, and roll out thin, and cut as you fancy, and fry in hot 
 lard. 
 
 CRULLERS. 
 
 Mrs. Wm. Van Wagenen. 
 
 :2 cups of sugar ; 2 eggs; 3 tablespoonfuls of shortening; 1 cup 
 <®f sweet milk; nutmeg; flour enough to stiffen it. Fry in hot 
 ^ard^ 
 
 CRULLERS— PLAIN. 
 
 Mrs. J. R. Clarke. 
 
 Iqt. -of flour; 1| cups of sugar; 1 egg; 2 tablespoonfuls of 
 melted lard or butter, or 3 tablespoonfuls of sour cream, which 
 is better; ^ teaspoonful of soda, dissolved m a little warm water; 
 
118 VALUABLE RECIPES. 
 
 mix with sweet milk, making the paste as soft as you can well 
 roll it out. 
 
 JUMBLES. 
 
 1 cup of butter ; 2 cups of sugar ; 3 eggs; ^ cup sour milk.,*; 
 J teaspoonful soda ; spices. Mix dough soft, and bake quick. 
 
 DOUGHNUTS. 
 
 2 cups of sugar; 1 cup of sour milk; 1 teaspoon of soda; 5- 
 eggs; lump of butter size of an egg; flour enough to make a 
 stiff dough. Fry in hot lard. 
 
 QUAKER CAKE. 
 
 1 lb. of sugar ; J lb. of butter ; 1 lb. of flour ; 5 eggs ; 1 
 cup of sour milk. 
 
 COOKIES. 
 
 Mn L. B. Dana. 
 
 1 cup of butter; 2 cups of sugar ; 1 cup of sour milk or but- 
 ter milk; 2 eggs; lemon; 1 teaspoonful of soda. Roll out- 
 thick, with as little flour as possible. Bake quickly. Dust coarse 
 with sugar over before putting in oven. 
 
 COOKIES. 
 
 4 eggs; 3 cups of sugar ; 1 cup of butter; \ cup of milk ; 1 
 teaspoonful of soda ; nutmeg to suit taste, and knead soft as 
 possible. 
 
 MOLASSES COOKIES. 
 
 Mrs. Wm. Balcom, of Oxford, JV. T. 
 
 2 cups of molasses ; 1 cup of shortening; 2 tablespoonfuls of 
 soda; 1 teaspoonful of ginger ; 1 teaspoonful of alum; 1 tea- 
 spoonful of cream tartar ; 1 cup of hot water ; half of water- 
 on soda, and half on the alum. 
 
VALUABLE RECIPES. IW> 
 
 Q^i&in^^^ll^ni^^nn (Gm&'e^*^^ 
 
 MARBLE CAKE. 
 
 Black Cake. — Yolks of 7 eggs; 2 cups of brown sugar; 2 
 cups of molasses; 1 cup of butter; 1 cup of sour milk; 5 cups 
 of flour ; 1 teaspoon of soda ; 2 teaspoons of cinnamon ; cloves, 
 allspice and nutmeg. 
 
 White Cake. — Whites of 7 eggs; 2 cups of sugar; 1 cup 
 of butter; 1 cup of sweet milk ; 3 cups of flour; 1 teaspoon of 
 soda; 2 teaspoons of cream of tartar. Flavor with lemon. 
 
 VANILLA CAKE. 
 
 3 eggs ; h cup of butter ; ^ cup of milk ; 2 cups of flour ; 1^ 
 cups of sugar ; 2 teaspooufuls of baking powder ; 1 teaspoouful 
 of vanilla. 
 
 ALMOND MACAROONS. 
 
 Mrs. H. A. Towne. 
 Blanch ^ lb, of almonds, pound a few at a time in a mortar 
 to a fine paste, with a little extract of lemon, or add to the paste 
 an equal weight of white sugar, pulverized; whites of two eggs. 
 
IW VALUABLE RECIPES. 
 
 1K>^ beaten ; work it together with the back of a spoon till it is 
 a mce paste, then dip your hand in water and roll iato balls 
 tisesize of a nutmeg; lay them an inch apart on white paper on 
 albaking tin, passing a wet finger over each one, to smooth it; 
 feftfee f of an hour in a slow oven. Use grated cocoanut instead 
 «£almonds, if you wish, 
 
 MARBLE CAKE. 
 
 Mrs. Gihhs. 
 
 White Part. — Whites of 4 eggs; 1 cup of white sugar; -^ 
 cap of butter; ^ cup of [sweet milk ; 1 teaspoonful of cream of 
 tartar;. 2^ cups of flour. Dark Part. — Yolks of four eggs; 1 
 cs^of brown sugar ; \ cup of molasses ; ^ cup of butter; ^ cup 
 «f 8€»«3r nailk ; 1 teaspoonful of soda ; 2^ cups of flour, a little salt 
 SBMi plenty of spice. 
 
 BREAD CAKE. 
 
 Mrs. J. W. Clarke. 
 % etjps of bread dough ; f cup of butter ; 3 eggs ; 2 cups of 
 ac^ar; \ teaspoonful of soda, dissolved in butter; 1 lb. raisins; 
 1 ftsaspoouful of nutmeg ; add a little flour ; when well mixed, 
 lei it stand and rise an hour before baking. 
 
 SPLIT CAKE. 
 
 Mrs. Thomas. 
 
 1 pint of sour milk ; a little salt ; 1 tablespoon of lard ; 1 ta- 
 Mespoon of butter, melted ; 1 teaspoon of soda; just enough 
 fear to roll ; bake thick enough to split and butter. 'Tis splen- 
 ^M. lor strawberry cake. 
 
 NUT CAKE. 
 
 Mrs. J. W. Clarke. 
 
 2! cups of sugar ; 1 cup of butter ; 2 eggs ; 1 cup of sour milk ; 
 4cHip9 of flour; 1 teaspoonful of soda; ^ teaspoonful of cream of 
 ^; 1 pint of nut meats. 
 
 VELVET CAKE. 
 
 Miss Jennie McFarland. 
 
 ). of sugar; 1 lb. of flour; ^ lb. of butter; 5 eggs; dis- 
 
VALUABLB RECIPES. 121 
 
 solve a light teaspoon of soda in a cup of sweet milk; stir a tea- 
 spoon of cream of tartar in the flour ; flavor with lemon or van- 
 illa, and bake one hour. 
 
 THANKSGIVING CAKE. 
 
 4 lbs. of light dough ; 2 lbs. of sugar; 1 lb. of butter ; 4 eggs; 
 beat butter and sugar together one hour, divide it into two equal 
 parts ; work one-half in the dough ; let it rise, then work in the 
 other half, with the eggs well beaten ; let it rise again, then add 
 a spoonful of water, a teaspoon of soda, one nutmeg, one pound 
 of raisins, l^lbs. of currants. Bake one hour and a half. 
 
 JUMBLES. 
 
 -S-. E. F. 
 3 cups of sugar; \\ cups of butter; 1 cup of sweet milk ; 5 
 <:ups of flour ; 2 eggs ; 1 small teaspoon of soda. 
 
 GINGER SNAPS. 
 
 Mrs. Harry Balcom. 
 1 cup of molasses ; 1 cup of sugar ; 1 cup of shortening ; 1 
 tablespoon of ginger; 1 of soda, and 1 of vinegar; 1 egg and 
 flour enough to roll good. 
 
 WEBSTER CAKE. 
 
 1 cup of sugar ; 1 cup of molasses ; 1 cup of milk ; 1 egg ; 1 
 teaspoon of soda ; f lb of raisins. Flour as in fruit cake. 
 
 GINGER SNAPS. 
 
 Mrs. Hull, of Oxford, N. Y. 
 
 1 cup of molasses; 1 cup of sugar; 1 tablespoonful of soda; 
 1 tablespoonful of ginger, then add a cup of melted butter, 1 
 egg ; beat this well, then 3 cups of flour, then 1 tablespoonful of 
 vinegar; beat thoroughly. Flour sufficient to roll out very 
 thin. 
 
 COCOANUT DROPS. 
 
 ^ lb, of grated cocoanut ; \ lb. of loaf sugar ; whites of three 
 
 [9] 
 
122 VALUABLE RECIPES. 
 
 eggs. Bake on white buttered paper, dropping the cakes at a 
 little distance from each other. 
 
 HICKORY NUT CAKE. 
 
 ^ cup of butter; 2 cups of sugar; 3 cups of flour; 1 cup of 
 sweet milk ; 2 cups of hickory nuts, cut fine ; 1 teaspoon of van- 
 ilia ; 2 teaspoons of baking powder ; 4 eggs beaten separately. 
 
 HICKORY NUT CAKE. 
 
 Mrs. Jas. W. Newman. 
 1^ cups of sugar ; | cup of butter ; f cup of sweet milk ; 2 
 cups of flour ; 4 eggs (whites) ; 1 teaspoonful of cream tartar ; 
 ^ teaspoonful of soda ; 2 cups of nuts. 
 
 BLACKBERRY CAKE. 
 
 Mrs. 0. F. 3Ioore. 
 1 cup of sugar ; f of a cup of butter ; 3 eggs ; 1^ cups of 
 flour ; 3 tablespoonfuls sour cream ; 1 teaspoonful of soda ; 
 nutmeg, allspice and cinnamon to taste ; 1 cup of blackberry 
 jam ; stir all together and bake in sheets like gingerbread, and 
 spread with icing. 
 
 GINGER SNAPS. 
 
 Mrs. Geo. Johnson. 
 
 5 pints of sifted flour; J lb. of butter; 1 pint of molasses ; ^ 
 teaspoon of soda; 1 teacup of rolled sugar; 1 tablespoonful of 
 ginger ; 1 tablespoonful of cinnamon. 
 
 MADISON CAKE. 
 
 I lb. of butter ; | lb. of sugar; 1 lb. of flour ; 8 eggs ; 1 gill 
 of cream, or rich milk; 1 nutmeg; £ lb. of raisins, seeded and 
 chopped ; f lb. of currants, washed and dried ; i lb. of citron, 
 cut fine. Beat the butter and sugar until very light, to which 
 add the cream; whisk the eggs very ligbtly, and add gradually 
 with the flour, and spice , and, lastly, add the fruit. Line the 
 pan with buttered paper, and bake in a moderate oven. 
 
VALUABLE RECIPES. 123 
 
 COFFEE CAKE. 
 
 1 cup of butter ; 2 cups of sugar ; li cups of molasses; 1 lb. 
 of raisins; 1^ cups of coffee, (prepared as for the table;) 1 tea- 
 spoon of soda; 2 teaspoons of creara of tartar; 8 cups of flour ; 
 3 eggs ; 1 tablespoon of cloves; 1 tablespoon of cinnamon; 1 
 lemon. 
 
 DELICIOUS CAKE. 
 1 cup of butter; 2 cups of white sugar ; 1 cup of milk; 3 
 eggs; ^ teaspoon of soda ; a scant teaspoonful of cream of tar- 
 tar; 3 cups of flour. Stir butter and sugar together, then add 
 the beaten yolks, then the beaten whites of eggs. Dissolve soda 
 in milk, rub the cream of tartar in flour, and add the last thing. 
 
 KISSES. 
 
 Mrs. W. Van Der Lyn. 
 To the white of 1 e^g, 9 teaspoons of granulated sugar ; 1 of 
 corn starch ; beat the eggs very stiff*; drop them with a teaspoon 
 on paper that cold water has been poured over. Bake slowly ia 
 a moderate oven. 
 
 QUEEN'S CAKE. 
 
 Mrs. J. W. Clarke. 
 
 1 R) of sugar ; | lb of butter ; 5 eggs ; \ teacup of cream ; 1 
 teaspoonful of soda ; 2 teaspoonfuls of cream qf tartar ; 1^ tea- 
 spoonfuls of cloves; 1 teaspoonful of mace; 3 lbs of raisins; ^ 
 lb of citron ; 1 ft of flour. 
 
 CURRANT LOAF. 
 
 Mrs. Mar J A . Grimes. 
 
 2 qts. of flour ; 1 fb of currants ; 1 large cup of sugar ; 3 eggs; 
 spice to taste ; ^ lb of butter or lard ; 1 gill of yeast. Knead 
 all together when raised light. Bake in a moderate oven. 
 
 DRIED APPLE CAKE. 
 
 2 cups of dried apples, soaked one night, then chopped rather 
 fine; add 1 cup of molasses, and let them cook a little; when 
 
124 VALUABLE RECIPES. 
 
 cold, add to cake 1^ cups of sugar, 3 cups of flour, f cup of but- 
 ter, 1 cup of raisins, 8 teaspoonfuls of water, 1 teaspoonful of 
 soda, a little citron and spice to taste, 
 
 LINCOLN CAKE. 
 
 IJ or 2 cups of sugar; ^ cup of butter; 2 eggs ; 1 cup of 
 sweet milk or water ; 3 teaspoonfuls of baking powder, thorough- 
 ly mixed through 3 cups of flour. 
 
 CLAY CAKE. 
 
 Mrs. Hull. 
 
 1 lb of sugar ; ^ lb of butter ; 1 lb of flour ; ^ pint of cream ; 
 6 eggs ; 2 teaspoonfuls of cream of tartar ; 1 teaspoonful of so- 
 da; flavor to taste. 
 
 FEDERAL CAKE. 
 
 ^ cup of butter ; 2 cups of sugar ; 3 cups of flour ; i cup of 
 sweet milk ; 3 eggs ; 1 teaspoonful of cream of tartar; iof so- 
 da ; 1 lb of fruit. 
 
 MUNN CAKE. 
 
 Mrs. M. B. Rose. 
 
 2 cups of sugar; 1 cup of butter; 4 eggs ; 1 cup of sweet 
 milk; 1 teaspoonful of soda; flour enough to make it as thick 
 as ordinary cake ; 2 small cups of raisins, seeded and chopped ; 
 cinoamon and spices to your taste. 
 
 CLOVE CAKE. 
 
 Mrs. A. McFarland. 
 
 3 cups of sugar ; 4 cups of flour ; 1| cups of butter ; 1 cup of 
 milk ; 1 lb of raisins ; 1 lb of currants ; 1^ teaspoonfuls of bak- 
 ing powder ; 1 tablespoonful of cloves ; 1 tablespoonful of cin- 
 namon ; 1 nutmeg; 4 eggs. 
 
 A GOOD SUGGESTION. 
 
 la baking cake or bread, always place a bowl of water ia 
 the oven ; this will prevent scorching. 
 
VALUABLE RECIPES. 125 
 
 .^^> 
 
 BUTTERSCOTCH. 
 
 Mrs 0. A. Lodwick. 
 
 1 pint N. 0. sugar, \ pint of N. 0. molasses, 4 tablespoonfuls 
 of vinegar, as mucli pulverized alum as will lay on a knife blade, 
 the same of baking powder, butter, (free from salt,) the size of 
 an egg. Flavor with 4 drops of lemon. 
 
 CHOCOLATE CARAMELS. 
 
 Miss Emma T. Johnson. 
 3 lbs of coffee sugar, 1 lb of butter, 1 cup of cream, 1 cake of 
 Baker's chocolate. Dissolve sugar in cream, then add butter 
 and chocolate, and vanilla to taste. 
 
 SUGAR CANDY. 
 
 Mrs. Geo. 0. Newman. 
 6 cups of sugar ; 1 cup of vinegar ; 1 cup of water ; table- 
 spoonfiil of butter put in at the last with 1 teaspoonful of soda 
 dissolved in hot water; boil without stirring half an hour, or 
 until it crisps in cold water. Pull white with the tips of your 
 fingers. 
 
 WALNUT CANDY. 
 
 Mrs. Jas. W. Newman. 
 
 1 pt. of silver drip molasses; 1 pt. of walnut kernels ; \ pt. 
 of coffee sugar ; a piece of butter the size of a walnut, and a 
 
126 VALUABLE RECIPES. 
 
 small pinch of salt ; stir all together in a skillet before putting 
 on the fire ; boil until brittle when dropped in water, stirring 
 often to keep the candy from burning. 
 
 HOMEMADE CANDY. 
 
 To 1 cup of sugar, (New Orleans is best,) add 1 cup of cider 
 vinegar; if the viuegar be very sour, put in ^ water. Boil fifteen 
 to twenty minutes, then work till white. 
 
 CHOCOLATE CARAMELS. 
 
 Miss Jennie Gharky. 
 
 1 teacupful of sugar, 1 teacupful of molasses, 1 teacupful of 
 milk, ^ teacupful of butter, | pound of chocolate. 
 
 CHOCOLATE CARAMELS. 
 
 Miss Mamie Gibbs. 
 
 2 cups of sugar, 1 cup of butter, 1 cup of milk, ^ cup of grated 
 chocolate, alum size of a pea. 
 
 CREAM CANDY. 
 
 Miss Julia Pursell. 
 
 1 qt. of white sugar, f pt. of water, \ pt. of vinegar. Boil 
 these until it hardens when dropped into water; then add 2 
 teaspoons of vanilla or lemon, butter, the size of an egg; be 
 careful not to stir while boiling. When sufficiently cooked, pour 
 on buttered dishes to cool; when nearly cold, pull until white. 
 
 COCOANUT DROPS. 
 
 Miis Kate Crichton. 
 To 1 lb of cocoanut add \ lb of sugar, whites of 6 eggs; there 
 should be egg enough to moisten the whole. Drop on paper and 
 bake. 
 
 EVERTON TAFFY. 
 
 1^ lbs of brown sugar, 3 oz. of butter, 1^ teacups of water, 1 
 lemon. Boil the sugar, butter, water, and half the rind of a 
 lemon together; have a quick fire, and stir it all the time; when 
 
VALUABLE RECIPES. 127 
 
 it is quite crisp in water, set it aside until the boiling stops, then 
 stir in the juice of the lemon. Butter a dish, and pour it in a 
 •quarter of an inch thick. 
 
 BUTTER SCOTCH. 
 
 Mrs. Geo. 0. Newman. 
 
 1 pt: N. O. molasses, 1 pt. sugar, \ pt. butter; stir all together 
 and boil till, when dropped in cold water, it will be brittle. Pour 
 -out in well buttered pans and let cool. 
 
 -IPO OX) IF-OT^ THZE SIOIC 
 
 GENERAL REMARKS. 
 
 There can be no greater accomplishment in a housekeeper than 
 that of being able to cook nice, dainty preparations for the sick. 
 Nothing disgusts an invalid so much as to be given food look- 
 ing mussed and untidy. Let all dishes be fresh and sweet, and 
 all food looking clean and dainty. 
 
 Be careful in making porridge or gruel, to have it free from 
 
128 VALUABLE RECIPES. 
 
 lumps. Always mix the flour or meal in a part of the water^ 
 and stir it into the remainder. 
 
 TO CURE AGUE. 
 
 Squeeze the juice from plantain leaves, and take a tablespoon- 
 ful three times a day. 
 
 FOR COUGH. 
 
 One teaspoonful of sweet spirits of nitre in half a teacup of 
 water three times a day — midway between meals, and at bed- 
 time. 
 
 LOCK-JAW. 
 
 A poultice of scraped beet. 
 
 BOILS. 
 Take beet leaves, wilt, bruise, and ase as a poultice ; whens 
 these can not be had, scraped beet wilt be almost as good. 
 
 NIGHT SWEATS. 
 
 Sage tea, drank cold, is excellent. 
 
 BOWEL COMPLAINTS. 
 
 For children or adults the following is very good, and also for- 
 infants during the second summer: 1 tb of blackberry root 
 to 1 pt. of water ; simmer slow until reduced one-half; add 
 sugar to make a thick syrup. For a child, a teaspoon- 
 ful three times a day ; in bad cases, oftener. 
 
 FOR SORE BREAST. 
 
 Mutton tallow size of an egg ; beeswax, half size of egg ; ^r 
 pt. of sweet oil; 1 tablespoonful of saffron ; rosin size of an egg, 
 powdered and thoroughly melted. Add to the mixture 1 tea- 
 spoonful of spirits of camphor, and ^ teaspoonful of turpentine. 
 
 FOR SORE BREAST. 
 ^ teacup of ground allspictj ; ^ teacup of white pepper ; ^ 
 
VALUABLE RECIPES. 129 
 
 teacup of mutton tallow; J teacup of beeswax ; rosin as large 
 as a walnut; 2 tablespoonfuls of honey. Heat the abov-e well 
 together, but do not let it burn. Dip in a linen cloth, and lay 
 on the breast ; change as often as it gets cool. 
 
 COUGH SYRUP. 
 
 MrB. G. Lytton. 
 
 5 cts. worth of boneset; 5 cts. worth of life-everlastiag-; 5 
 cts. worth of spignet ; 5 cts. worth of comfrey ; 5 cts, wofftfa 
 of licorice; 10 cts. worth of gum arable; 10 cts. worth of 
 honey; ^ ft) of white sugar; boil the roots and herbs tcgetfecr, 
 strain and add the rest ; boil in half-gallon of water ; when 
 done, you will have about three pints ; a wine-glass fuM for a 
 dose three or four times a day. 
 
 CURE FOR COUGH. 
 
 3 oz. of pure pine tree gura, dissolved in Jpt. of alcohol, witb 
 1 oz. of essence of juniper ; when the gura is dissolved, add I 
 qt. of Holland gin — gin would be dangerous except as «sed in 
 this recipe ; take .3 ft)s of white sugar, and add to it ^ 
 pt. of water ; boil this until it becomes a syrup ; pour the other 
 ingredients in, stir well, and strain. Dose, a tablespoonful thre^ 
 or four times daily. 
 
 COUGH MIXTURE. 
 
 2 quarts of rain water ; 1 ft) of raisins ; 5 cts. worth of licorioe; 
 J ft) of rock candy. Boil this to 1 quart; strain^ 2 tafele- 
 spoonfuls three times daily ; add a little vinegar when taken, 
 
 CURE FOR DROPSY. 
 
 1 pt. of strong ginger tea; 1 oz. of cream tartar; thiswh«le 
 quantity is to be taken daily until there is a marked improve- 
 ment in the patient, after which a smaller quantity will ausw^er. 
 
 A COLD. 
 
 A hot lemonade is one of the best remedies in the world for 
 
130 VALUABLE RECIPES. 
 
 <5old. It acts promptly, and has no unpleasant after-effects. 
 One lenaon, properly squeezed, cut in slices, put with sugar and 
 covered with half a pint of boiling water. Drink just before 
 going to bed, and do not expose yourself the next day. This 
 remedy will ward off an attacii of chills and fever, if used 
 Uromptly. 
 
 EEMEDY FOR CROUP. 
 
 ^ teaspooaful pulverized alum in a small quantity of molasses ; 
 Fepeal dose every hour until the patient is relieved. 
 
 DIARRHOEA. 
 
 Mm. S. Fuller. 
 
 A tablespoonful of flour, mixed in a tumbler of water, and 
 takeu at intervals during the day, will cure diarrhoea. 
 
 CURE FOR HEADACHE. 
 
 Mrs. E. Pond. 
 
 Put a handful of salt in a quart of water ; add 1 oz. of spir- 
 5ts of hartshorn and half an ounce of camphorated spirits of 
 wif^; put them quickly into a bottle and cork tightly, to pre- 
 vent the esca|>e of the spirits ; soak a piece of rag with the mix- 
 ture, and apply it to the head ; wet the rag afresh as soon as it 
 gets beate<]. 
 
 DRIED FLOUR FOR FEEDING CHILDREN. 
 
 M. H. 
 
 1 Clip of flour, tied in a strong muslin bag and dropped into 
 ■cold water; then boil three hours; turn out the flour ball and 
 ■dry m the sun all day ; or, if needed at once, dry in a moderate 
 -oven, without shutting the door. To use it — Grate a table- 
 .-spoenful for a cup full of boiling milk and water (half and half) ; 
 ■^et the flour with a very little cold water. Stir in and boil five 
 EXMSfites ; add a little salt; sweeten, if you wish. 
 
 TEA LEAVES FOR BURNS. 
 
 Tea leaves, slightly steeped, cooled, and laid on a burn, will 
 
VALUABLE RECIPES. 131 
 
 -quickly relieve the pain and iuflamraation. They will doubtless 
 Sielp to do this for a minutes, at least, until flour can be applied. 
 Jn all cases where the burn breaks the skin, a coat of wheat 
 idour, put on dry, is the very best application. 
 
 CURE FOR NEURALGIA. 
 
 Mr». T. J. Grahim. 
 
 Pulverised sal. ammonia, ^ oz. ; camphor water, 3 oz. ; 
 ijnix. Dose, one teaspoonful 4 or 5 times a day. 
 
 SURE CURE FOR FELON. 
 Strong, mercurial ointment, spread on linen cloth. Apply- 
 when the sore first appears. 
 
 HERB TEAS. 
 
 Marian Uarland. 
 
 Herb teas are made by infusing the dried or green leaves ov 
 stalks in boiling water, and letting them stand until cold. Sweet- 
 •«a to taste. 
 
 -Sage tea, sweetened with honey, is good for a sore throat, used 
 ^8 a gargle, with a small bit of alum dissolved in it. 
 
 Catnip tea is the best panacea for infant ills, in the way of 
 '■cold and colic, known to nurses. 
 
 Pennyroyal tea will often avert the unpleasant consequences 
 of a sudden check of perspiration, or the evils induced by ladies' 
 Ihin shoes. 
 
 Chamomile and gentian teas are excellent tonics, taken either 
 cold or hot. 
 
 The tea made from blackberry roots is said to be good for 
 :suraraer disorders. That from green strawberry leaves is an ad- 
 taiirable and soothing wash for a cankered moutli. 
 
 Tea of parsley root, scraped and steeped in boiling water, taken 
 swarra, will often cure strangury and kindred affections, as will 
 "iihat made from dried pumpkin seeds. 
 
 Tansy, rue and fennel seeds are useful in cases of colic. 
 
 A tea of damask rose leaves, dry or fresh, will usually subdue 
 iaiiy simple case of summer complaint in infants. 
 
 JNIint tea. made from the green leaves, crushed in cold or hot 
 
132 VALUABLE RECIPES. 
 
 water, and sweetened, is palatable and healing to the stomack, 
 and bowels. 
 
 CORN MEAL GRUEL. 
 
 3Irs. C. E. TurUy. 
 4 tablespooufuls of meal, made into a smooth batter withi cold 
 water; pour it into a quart of water actually boiling. Continue- 
 to boil for one-half hour, stirring well from the bottom ; season) 
 with salt. Some prefer it sweetened. 
 
 BEEF TEA. 
 
 1 or 2 pounds from the neck of the beef, cut in small pieces,, 
 (being careful to remove the fat;) put it into a wide-mouthed^ 
 bottle, cork it, and set in a vessel partly filled with cold water,, 
 and place over the fire; let it cook slowly until the juice is ex- 
 tracted. Salt to taste. 
 
 TOAST WATER. 
 
 Toast 2 thin slices of bread a nice brown, put them into a 
 quart pitcher, and fill with cold water. Cover and let stand a^ 
 few minutes before it is used. 
 
 VINEGAR WHEY. 
 
 4 tablespoonfuls of good vinegar sweetened with white sugar p 
 stir it into a pint of boiling milk; set it over the fire and let it 
 simmer ten minutes; strain it through a fine sieve. When cold,. 
 if not sufficiently sweet, add sugar. 
 
 MULLED EGG. 
 
 1 egg, well beaten, 1 slice of bread, toasted, broken into sraallj 
 bits; over this pour a pint of boiling water, stirring all the while^ 
 Sweeten to taste. Nutmeg. 
 
 CREAM NECTAR. 
 
 Put 2 lbs of sugar and 2 oz. of tartaric acid in 3 pts of water; 
 
VALUABLE RECIPES. 133 
 
 «et on the stove and boil about five minutes, then set it away to 
 •cool; beat the whites of four eggs to a very stiff froth, then beat 
 in ^ cup of flour and the juice of two lemons; stir this in the 
 liquid, and add 1 tablespoonful of the essence of wintergreen. 
 3ottle and keep in a cool place. Put 2 tablespoonfuls of syrup 
 in a tumbler, fill it ^ full of water, add a very little soda. Stir 
 it up. 
 
 CHICKEN BROTH. 
 
 Mrs. C. E. Turley. 
 
 Cut the chicken small and crack the bones well; put it into 1 
 ^t. of cold water, without salt; cook until it falls to pieces ; strain, 
 add 1 tablespoonful of rice or barley, soaked in a very little 
 warm water; 4 tablespoonfuls of milk; salt and pepper; simmer 
 for five minutes, taking care it does not burn. Serve hot with 
 <jrackers. 
 
 RASPBERRY SHRUB. 
 
 Put raspberries into a pan and scarcely cover them with strong 
 vinegar; add 1 pt. of sugar to 1 pt. of juice. Scald it, skim it, 
 and bottle when cool. 
 
 DRINK FOR SICK. 
 
 1 oz. of gum arable in a large glass, a lump of ice, and fill with 
 water. 
 
 RICE JELLY. 
 
 Boil ^ lb rice flour with ^ lb of loaf sugar in 1 qt. of water 
 until it becomes one mass. Strain off the jelly and let it cool. 
 
 BLACKBERRY CORDIAL. 
 
 To 1 pt. of juice add 1 lb of sugar; boil twenty-five minutes* 
 -add cinnamon and cloves to your taste. Seal while hot. 
 
 SAGO GRUEL. 
 2^ cups of water^ 2 tablespoonfuls of sago, 3 teaspoonfuls of 
 
134 VALUABLE RECIPES. 
 
 white sugar, 1 tablespoonful of lemon juice or nutmeg to taste, and 
 a pinch of salt. 
 
 OYSTER TOAST. 
 
 To 6 oysters take ^ teacup of their own liquor, the same of 
 milk ; boil one minute. Season with butter, pepper and salt,, 
 and pour over a slice of buttered toast. 
 
 BEEF TEA. 
 
 Mrs. C. E. Turley. 
 
 1 lib of lean beef cut in small pieces; put in ajar without m 
 drop of water, cover tightly and set into a pot of cold water;; 
 heat gradually to a boil, and continue boiling steadily for three- 
 or four hours, until the juice is all drawn out; season with salt,, 
 and when cold, skim. The patient will often prefer this ice cold» 
 
 CORN MEAL GRUEL. 
 
 2 qts. of boiling water, 1 cup of meal, 1 tablespoonful of floirrj. 
 salt to taste, or use sugar and nutmeg. Wet the meal and 
 flour to a smooth paste with cold water; stir into the water 
 while it is boiling. Boil slowly half an hour, keeping it welii 
 stirred to prevent burning. 
 
 EGG AND MILK. 
 
 Beat separately the yolk and white of a fresh egg, sweeten it 
 to your taste, and add to the yolk a tumbler of fresh milk, thec; 
 stir in the white. 
 
 OAT MEAL GRUEL. 
 
 Mix two tablespoonfuls of oat meal with a little cold water,, 
 and stir it into a pt. of boiling water and let it boil fifteen min- 
 utes; add a little salt or sugar, to taste, also a little nutmeg, if 
 approved. 
 
 PAP OF BOILED FLOUR. 
 
 Tie a teacupful of flour closely in a cloth and boil it six hours^ 
 
VALUABLE RECIPES. 135 
 
 then grate some of it and mix with cold milk until of the con- 
 sistency of thin starch, then stir into hoiling milk; when done, 
 sweeten to (aste with loaf sugar; salt can be used to season, if 
 preferred. 
 
 SHERBET. 
 
 Make 1 qt. of strong lemonade, add 1 qt. of milk, and thee 
 freeze. 
 
 SMITH'S COUGH POWDER. 
 
 3{rs. Currie. 
 
 Elecampane root, 2 oz., licorice, 2 oz., blood root, 2 oc, 
 crane's-bill, 2 oz., Indian turnip, 2 oz., all pulverized fine. Dose 
 — I teaspoonful three times daily. This is a good expectorant, 
 pectoral and tonic. 
 
 CURE FOR FELON. 
 
 As soon as inflammation begins, take tincture of lobelia, satu- 
 rate a cloth and bind it on. This will kill the felon. 
 
 PLASTER FOR GATHERED BREAST, 
 
 Mrs. A. Reed. 
 
 ^ teacapful of allspice, \ teacupful of black pepper, \ teacup 
 of mutton tallow, \ teacup of beeswax, rosin as large as a walnut, 
 2 tablespoonfuls of honey. 
 
 TO AVOID A COLD. 
 
 Change the stockings two or three times a day, if they become 
 wet from perspiration. Avoid cold draughts upon any part of 
 the body; or unequal temperature from any cause, such as evap- 
 oration of moisture from wet clothes on a portion of the per.son. 
 The clothing wet all over, is less productive of colds than wbera 
 partly wet. You might jump naked into a snow bank and not 
 take cold, but receive serious injury from immersing only a hand 
 or a foot in the snow, while the rest of the body is kept warta. 
 Unequal temperature upon different parts of the body, di.sturbs 
 
lS6i VALUABLE RECIPES. 
 
 the circulation of the blood and produces a cold. The best pre- 
 caution, however, is to keep the system vigorous by temperance, 
 by a generous diet of digestible food, with plenty of sleep. 
 
 ANTI-CHOLERA MIXTURE. 
 
 Mrs. Carrie. 
 
 1|^ dracbm tincture of ammonia, 1\ drachm of camphor, 1^ 
 duachta of opium, ^ drachm of rhubarb, 1| drachm of cayenne 
 pepper, \^ drachm of essence of peppermint. Dose — 15 drops 
 every fi.fteen minutes, in a wine glass of water, until checked. 
 
 FOR FROZEN FLESH. 
 
 A poultice made of corn meal, mixed with an infusion of 
 young hyson tea, and laid over burns and frozen flesh as hot as 
 €aa be borne> will relieve pain. 
 
 POTATO POULTICE. 
 
 Potato poultice, more agreeable than bread, keeps heat longer; 
 cau be re-heated. Peel, boil, mash fine, spread on a cloth, 
 moisten and apply. 
 
 CURE FOR DYSPEPSIA. 
 
 Mix. together equal quantities of bran and sugar, and brown 
 iss' the oven like coffee ; take two or three times a day. 
 
 FOR CORNS. 
 
 The strongest acetic acid, applied night and morning, will 
 remove hard or soft corns in a week. 
 
 TO PREVENT WOUNDS FROM MORTIFYING. 
 
 Sprinkle sugar on them. Obstinate ulcers may be cured with 
 sogaar dissolved in a strong decoction of walnut leaves, 
 
 CURE FOR WA&P STINGS. 
 
 Flour mixed with saleratus water and made into a poultice. 
 I2aw onions sliced for a bee sting. 
 
VALUABLE RECIPES. 137 
 
 HOP POULTICE. 
 
 A haudful of hops boiled in i\ piut of water, and mixed with 
 corn meal, is good for a sore throat or swelled face. 
 
 MUSTARD PLASTER. 
 
 To make mustard plaster, use whites of eggs, and it will not 
 blister. 
 
 SALVE. 
 
 Mrs. T. G. Lloyd. 
 
 1 oz. vial of Venice turpentine; 1 oz. of rosin; ^ lb of but- 
 ter (without salt) ; 1 oz. of red precipitate. Pulverize the rosia 
 and sift it through book muslin ; rub the butter with your hands 
 until it creams, and lastly mix in turpentine and red precipitate. 
 
 TO CURE A WEN. 
 
 Wash it with common salt, dissolved in water, every day, and 
 it will be removed in a short time. 
 
 TO CURE DIPTHERIA. 
 
 Mrs. E. Pond. 
 Take a common tobacco pipe, place a live coal in the bowl, 
 drop a little tar on the coal, draw the smoke into the mouth, and 
 discharge it through the nostrils. 
 
 TO PREVENT FLIES INJURING PICTURE FRAMES 
 
 Boil three or four onions in one pint of water ; brush your 
 frames over with the liquid, and no fly will touch them. It will 
 not injure your frames. 
 
 TO CURE WHITE SWELLING ON THE KNEE. 
 
 A poultice of elder leaves applied around the knee, and 
 changed three times a day. This has been tried when amputa- 
 tion seemed necessary, and proved a cure. 
 
 [10] 
 
138 VALUABLE EECIPES. 
 
 TO PREVENT A FELON. 
 
 Mrs. E. Pond. 
 
 When a soreness is felt, immerse the fingers in a basin of wood 
 ashes and cold water ; set it on the stove while cold and stir it 
 continually without taking it out, till the lye is so hot it cannot 
 be borne any longer; if the soreness is not gone in half an hour, 
 repeat it. 
 
 SIMPLE REMEDY FOR RHEUMATISM. 
 
 Bathe the parts affected with hot potato water. 
 CURE FOR STRAIN. 
 
 3Iiss E. Bell. 
 The yolk of 1 egg and salt to mix to a salve. 
 
 ROCK CANDY COUGH MIXTURE. 
 
 Mrs. A. P. 
 
 ^Ib. rock candy; 2 oz. of best gum arabic; 3 lemons (juice 
 only) ; \ pt. of water ; steam until dissolved ; desertspoonful a 
 dose. 
 
 A SPEEDY REMEDY FOR CROUP. 
 
 Mrs. Wm. Armstrong, Rijoley, 0. 
 
 1 tablespoonful of melted lard, taken inwardly ; saturate a 
 piece of cloth with lard not melted, cover thick with grated 
 nutmeg, then lay it on the throat and chest. 
 
 TOOTHACHE REMEDY. 
 
 A roasted onion bound on the wrist, over the pulse, will stop 
 the ache in a few minutes. 
 
 CURE FOR PHTPIISIC AND ASTHMA. 
 
 Mrs. Wm. Armstrong, Ripley, 0. 
 
 1 teaspoonful of white mustard seed, taken whenever the 
 symptoms are felt. It will arrest it instantly. [This is also 
 good for a cough; dose, 1 teaspoonful, three times a day. — Mrs. 
 Fuller.] 
 
VALUABLE RECIPES. 139 
 
 CURE FOR SCURVY OR CANKER SORE MOUTH. 
 
 Burn a corn cob, and use the ashes. Apply to the sore three 
 or four times a day. 
 
 CURE FOR HOARSENESS. 
 
 Whites of 2 eggs, beat with 2 spoonfuls of white sugar ; nut- 
 meg ; 1 pt. of warm water ; stir well, and drink often. 
 
 cm^mtS<G^^X.AM^<i>VrS*'^D 
 
 HARD SOAP. 
 
 3Irs. A. McFarland. 
 
 Pour four gallons of boiling water over six pounds of sal soda 
 and three pounds of unslacked lime. Stir it so as to get the 
 strength ; let it stand over night ; pour the liquor off carefully, 
 add six lbs of soap fat, and boil until it becomes thick like hon- 
 ey. Stir it occasionally, and add a handful of salt just before 
 taking it off from the fire. 
 
 EXCELLENT HAIR WASH. 
 
 Ta'^e one ounce of borax, half an ounce of camphor ; powder 
 these ingredients fine, and dissolve them in one quart of boiling 
 water; when cool, the solution will be ready for use ; dampen the 
 
140 VALUABLE RECIPES. 
 
 hair frequently. This wash effectually cleanses, beautifies, and 
 strengthens the hair, preserves the color, and prevents early 
 baldness. The camphor will form into lumps after being dis- 
 solved, but the water will be sufficiently impregnated. 
 
 TO TAKE OUT GREASE. 
 
 Mrs. A. McFarland. 
 
 To erase sewing machine oil from muslins, soap the spots and 
 wash in cold water. 
 
 A CLEANING POLISH FOR FURNITURE. 
 
 Take of olive oil 1 pound, of rectified oil of amber, 1 pound ; 
 spirits of turpentine, 1 lb.; oil of lavender, 1 oz.; tincture of al- 
 kanet root, \ oz. Saturate a piece of cotton batting with this, 
 and apply it to the wood, then with a soft rag, rub well and 
 wipe off dry. This will make old things new. Must be kept 
 tightly corked. 
 
 TO RESTORE GILT FRAMES. 
 
 Mrs. D. McFarland. 
 
 Take one ounce of cooking soda and beat it thoroughly with 
 the whites of three eggs. Blow pff the dust with a pair of bel- 
 lows, or brush it out with a feather duster, then dip a small paint 
 brush into the mixture, and rub it all over the gilding, into 
 every tiny crevice, and it will render it fresh and bright. 
 
 COLD WATER SOAP. 
 
 Mrs. N. Barker. 
 
 14 lbs. of rosin bar soap ; 3 lbs. of sal soda ; 1 lb. of rosin ; 8 
 oz. of salt; put these in 6 or 7 gallons of soft water on the 
 fire till dissolved, then put the same in a barrel and fill with 
 soft water ; add 2 oz. of spirits of turpentine and stir well. 
 
 TO CLEAN SILVER. 
 
 J lb of cyanide of potassium ; | lb of salts of tartar. Dissolve 
 this in 1 gallon of soft water. Put the article to be cleaned in 
 
VALUABLE RECIPES. 141 
 
 the solution a minute or two, then wash in hot soap suds, and 
 rub with soft cloth. This solution must be used in an earthen 
 vessel when cleaning silver, as it is poisinous. The same solu- 
 tion can be rebottled and used many times. 
 
 FOR DISOBEDIENT CHILDRMN. 
 
 Mrs. C. E. Tttrleij. 
 
 Take a nice, green, limber switch, from a thrifty young peach 
 tree ; apply briskly where the clothes are thickest. Amen. 
 
 TO DESTROY FLIES. 
 
 Mrs. A. McFarland. 
 
 Strong tea sweetened well and set in saucers, will attract flies, 
 and destroy them as effectually as the poisoned paper commonly 
 used. 
 
 TO CLEAN CARPETS. 
 
 Salt, sprinkled upon the carpet before sweeping, Avill make it 
 look bright and clean. This will also prevent moths. 
 
 WASHING FLUID. 
 
 1 lb. of sal soda ; 1 lb. of lime, over which pour 2 gallons of 
 boiling water; let it stand until settled. Strain, and add 10 
 oz. of brown soap, sliced up. Let it simmer until dissolved, 
 then put in stone or glass vessels and cork tight. 
 
 DEATH TO INSECTS. 
 
 2 lbs of alum dissolved in three or four quarts of boiling wa^ 
 ter, and applied to all cracks and crevices, will keep out ants, 
 roaches, spiders, bedbugs, &c. , &c. 
 
 TO REMOVE WATER STAINS FROM BLACK CRAPE. 
 
 When a drop of water falls on a black crape veil or collar, it is 
 apt to leave a white spot, which may be removed by spreading 
 the crape on a table, having a piece of old black silk underneath. 
 
142 VALUABLE RECIPES. 
 
 and taking a camel's hair brush, dipped in common black ink 
 and rubbing over the spot, then wipe the ink off with a piece of 
 silk. It will dry immediately, and the spot will have disap- 
 peared. 
 
 DEATH TO BEDBUGS ESPECIALLY. 
 
 ^ lb. of fish berries, cracked ; 1 pint of water ; boil these to 
 gether until reduced to ^ pint ; add 1 pint of whisky, bottle and 
 mark poison. Apply with brush. 
 
 TO SET THE COLORS OF CALICOES. 
 
 One oz. of sugar of lead to a gallon of water will set the colors 
 of two dresses. 
 
 CAMPHOR ICE. 
 
 1 oz. of white wax ; 2 oz. of spermaceti ; 1 oz. of gum of 
 camphor ; 1 oz. of olive oil ; melt slowly on stove. Put up air 
 tight. 
 
 TO CLEAN WHITE PAINT. 
 
 A tablespoonful of ammonia to a quart of water. Wash with 
 a soft cloth. 
 
 TO CLEAN BRASS STAIR RODS. 
 
 Mix coal oil with ashes, and scour well, then rub off with dry 
 ashes. 
 
 TO REMOVE PIMPLES AND MAKE THE SKIN 
 SMOOTH. 
 
 Make a tea of red clover blossoms, and wash the face two or 
 three times daily. 
 
 SOFT SOAP. 
 
 Mrs. Currie. 
 20 lbs of strained grease; 18 lbs. of potash ; 2 lbs. of rosin ; 
 turn in grease first, then the rosin ; dissolve potash in hot water, 
 stir it vigorously. After it has had time to purify itself by set- 
 
VALUABLE RECIPES. 143 
 
 tling, turn in the solution on the grease, stir it again, and add 
 sufficient water to make a barrel of soap. Repeat the stirring 
 every day for a week. 
 
 TO CLEAN CARPETS. 
 
 Shake them well and tack them down, then mix half a pint of 
 bullock's gall with 2 gallons of soft water; use soap and this mix- 
 ture; scrub with a soft brush ; rub dry. Your carpet will look 
 like new. 
 
 TO CLEAN STRAW MATTING. 
 
 A coarse cloth dipped in salt and water ; wipe dry. The salt 
 will keep the matting from turning yellow. 
 
 SALVE FOR CHAPPED LIPS AND HANDS. 
 
 Mrs. E. Pond. 
 
 Take 2 oz. of white wax, 1 oz. of spermaceti, 4 oz. of oil of 
 almond, 2 oz. of English honey, J oz. essence of bergamot, or any 
 other scent. Melt the wax and spermaceti, then add the honey and 
 melt all together, and when hot, add the almond oil by degrees, 
 stirring till cold. 
 
 TO POLISH FURNITURE. 
 
 One part of flaxseed oil ; three parts of alcohol ; shake well 
 and apply with silk or linen cloth, then rub hard and dry with 
 another cloth, or chamois skin. 
 
 TO REMOVE ODOR. 
 
 To remove the disagreeable odor within a refrigerator, apply 
 gum shellac two or three times to all the wood work exposed in 
 the inside, being particular to have the wood perfectly dry be- 
 fore the first application. The gum shellac can be purchased at 
 any paint shop, and costs but a trifle. It closes all the pores of the 
 wood, thus stopping absorption, which is the cause of the musty 
 odor. 
 
144 VALUABLE RECIPES. 
 
 TO KEMOVE KUST FROM STEEL. 
 
 Rub with sweet oil ; after two days, clean with pulverized 
 lime. 
 
 TO TAKE GREASE OUT OF SILKS. 
 
 Mrs. Graham. 
 
 Take a lump of magnesia and rub it, (wet,) over the spot, let 
 it dry, then brush the powder off, and the spot will disappear. Or 
 take a visiting, or other card, separate it and rub the spot with 
 the soft internal part, and it will disappear without taking the 
 gloss off" the silk. 
 
 TO EXTERMINATE ROACHES. 
 
 Mrs. A. McFarland. 
 Procure a small quantity of Paris green" from the druggist, 
 and put it into a small tin box with perforated top. Sift it in 
 the corners and places infested wifh roaches, and it will exter- 
 minate them in a very short time. As the Paris green is poison 
 the box should be marked "poison." 
 
 TOOTH POWDER. 
 
 Mrs. T. J. Graham. 
 
 Pulverized orris root, 2 oz. ; English prepared chalk, 2 oz.; 
 cuttle fish bone, scraped, 1 oz.; pulverized gum myrrh, \ oz.; 
 pulverized white sugar, 1 oz. Scent with otto of roses. 
 
 PEARL DROPS FOR THE SKIN. 
 
 Mrs. Emma L. Kendall. 
 1 lb. of flake white ; \ pint of bay rum ; 3 pints of rain water; 
 ^ oz. of glycerine, and a few drops of oil of rose; a few drops of 
 vinegar rouge. Boil the water and pour over the flake white, 
 and stir well until smooth. 
 
 TO DESTROY FLIES. 
 To destroy flies in a room, take half a teaspoonful of black 
 
VALUABLE RECIPES. 145 
 
 pepper in powder, one teaspoon ful of brown sugar, and one ta- 
 blespoonful of cream ; mix them well together, and place them 
 in a room on a plate, where the flies are troublesome, and they 
 will soon disappear, 
 
 KASFBERRY VINEGAR. 
 
 M. F. 
 Put a quart of fine fruit into a bowl, and pour upon it a 
 quart of the best vinegar ; next day strain the liquor, and 
 squeeze the fruit on a quart of fresh raspberries, and the following 
 day do the same; the last time, pass it through a canvas bag 
 previously wef with vinegar, to prevent waste. Put it into a 
 stone jar, with a pound of white sugar to every pint of juice, 
 then put the jar into a kettle of water ; let it simmer ; skim it 
 and when cold, bottle it. 
 
 TO PRESERVE POTATOES TILL SPRING. 
 
 Put a quantity of powdered charcoal on the bottom of the po- 
 tato bin; ifc will preserve their flavor, and prevent the sprouts 
 from shooting out so early as they otherwise would. 
 
 TO MAKE AN OLD FOWL TENDER. 
 
 L. E. W. 
 
 1 tablespoonful of lemon juice put in the water in which it is 
 boiled. Strong vinegar may be used, but is not so good. 
 
 FINE COLOGNE WATER. 
 
 Mrs. C. E. Turley. 
 1 drachm of oil of bergamot ; 1 drachm of oil of lavender; 2 
 drachms of oil of lemon ; 2 drachms of oil of rosemary ; 50 drops 
 of tincture of musk; 8 drops of oil of cinnamon ; 8 drops of oil 
 of cloves; 1 pint of alcohol. 
 
 LEMON ICE. 
 
 Mrs. John G. Peebles, 
 1 lb. of sugar to a quart of water; let it dissolve; 3 large lem- 
 
146 VALUABLE KECIPES. 
 
 ons. Just before you put it in the freezer, add the whites of 2 
 well beaten eggs. This will make one quart. Increase in pro- 
 portion. 
 
 ICE (COUNTERFEIT PURE) CREAM. 
 
 Mrs. C. E. T. 
 To 2 qts. of milk, add the yolks of 8 eggs, well beaten, and 
 two jelly cups of sugar ; heat almost to boiling, then add 1 ta- 
 blespoonful of flour (made into a smooth batter with cold milk,) 
 and the white of eggs beaten to a stiif froth ; heat until it thick- 
 ens, stirring constantly. Set aside until cool. Flavor and 
 
 RASPBERRY VINEGAR. 
 
 Mrs. J. N. Si anger. 
 Cover your raspberries with vinegar and let them stand a 
 week. To every pint, when strained, add a teacup of water and 
 2J lbs. of sugax', and boil five minutes. 
 
 COTTAGE CHEESE. 
 
 Take one or more quarts of sour milk, put it in a warm place, 
 and let it remain until the whey separates from the curd, then 
 pour it into a bag and hang it up; let it drain until all the whey 
 has dripped from it, then turn it out, and mash with a spoon un- 
 til very fine ; add cream, with salt to taste, before sending to ta- 
 ble. A little nutmeg added, makes it very palatable for some. 
 
 HOW TO KEEP MEAT. 
 
 Meat may be kept several days in the height of summer, sweet 
 and good, by lightly covering it with bran, and hanging it in a 
 room where there is a current of air. 
 
 TO SWEETEN CASKS. 
 
 i pint of vitrei mixed with a quart of water, and the mixture 
 poured into the barrel, roll about; next day, add 1 K) of chalk, 
 and roll again. Bung down two or three days, then rinse well 
 with hot water. 
 
VALUABLE RECIPES. 147 
 
 TO EXTINGUISH A FIRE IN A CHIMNEY. 
 
 Throw some powdered brimstone on the fire in the grate, then 
 pot a board or something in front of the fire place. The vapor 
 •of the brimstone ascending the chimney, will extinguish the soot 
 on fire. 
 
 TO CLEAN MIRRORS. 
 
 Wash the glass with soapsuds and a sponge. When dry, rub 
 it with a buckskin and a little prepared chalk, finely pow* 
 dered. 
 
 SCENT BAGS. 
 
 lavender flowers, | lb ; rose leaves, ^ lb ; dried thyme and 
 mint, of each, ^ oz.; ground cloves and caraways, of each, J oz.; 
 common salt, dried, 1 oz. Mix the whole well together, and 
 pot in silk or cambric bags. It will perfume the drawer and 
 linen nicely. 
 
 TO PURIFY GLASS VESSELS. 
 
 Glass vessels, and other utensils may be purified and cleaned, 
 by rinsing them out with powdered charcoal. 
 
 ROSE HAIR OIL. 
 
 1 pint of olive oil ; 15 to 16 drops of the otto of roses. To 
 color it red, use alkanet root, 1 drachm. 
 
 FURNITURE POLISH. 
 
 Dissolve one ounce of Venice turpentine in Haifa pint of al- 
 cohol. 
 
 POISONS AND THEIR ANTIDOTES. 
 
 Muriatic Acid (Spirits of Salt.) — Mix an ounce of cal- 
 oned magnesia with a quart of water, and give a wineglassful 
 every five minutes. Soap, chalk, or whiting scraped off the wall, 
 mijLed with water, milk, oil, white of eggs, or demulcents of any 
 
148 VALUABLE RECIPES. 
 
 kind, may be given till magnesia can be obtained. Vomiting to 
 be afterward excited by tickling the throat with a feather or the 
 finger. 
 
 Sulphuric Acid (Oil of Vitriol.) — The antidotes to this 
 poison, are calcined magnesia or the carbonate of magnesia, finely 
 powdered, and mixed with milk or water as above. These should 
 be administered immediately. In the absence of these, give 
 soapsuds, water of wood ashtis, milk, sweet oil, gruel, or aay 
 mild diluent that first comes at hand, and do not lose a moraetit 
 in waiting for the most appropriate chemical remedy. Exter- 
 nal parts, burnt with the acid, should be washed with soap aad 
 water. 
 
 Nitric Acid (Aqua Fortis.) — The antidotes are the same- 
 as for sulphuric acid. 
 
 Prussic Acid, or Substances Containing it, as Oil of 
 Bitter Almonds, Cherry-Laurel Water, Wild Cher- 
 ries, &c. — A stream of cold water, as cold as can be obtained,, 
 should be poured from a pitcher, on the head and spine, and also 
 dashed upon the face and chest. The only antidote known that 
 can be conveniently resorted to, is ammonia, which should be 
 administered as soon as possible. If hartshorn is not at hand, 
 give ten or twelve grains of the salts out of a common sraellitig- 
 bottle, and apply it at the same time to the nostrils. 
 
 Oxalic Acid. — Give an emetic, and favor copious vomiting 
 by plenty of warm water, and then proceed as in poisoning from 
 muriatic or sulphuric acid. 
 
 Aconite. — If vomiting has not been occasioned by the poi- 
 son, it should be excited at once by some active emetic, and fa- 
 vored as much as possible by tepid drinks or gruel. A cup or 
 very strong coffee, or vinegar, diluted with water, may thea be 
 given with advantage. If there be insensibility, frictiott and 
 warm mustard pastes or blisters should be resorted to. 
 
 Potash. — Give vinegar diluted with water, lemon juice, miik:,, 
 oil, mucilaginous drinks, and induce free vomiting. 
 
 Ammonia. — Give the same remedies as in poisoning by pot- 
 
VALUABLE RECIPES. 149 
 
 Belladonna. — Stomach-pump, or an active emetic as soon 
 as possible. 
 
 Hellebore. — Same as for belladonna. 
 
 Calomel. — Give whites of eggs, milk, sweet, sperm or cas- 
 tor oil, flour beaten up with water, gruel, etc., until a stomach 
 pump can be obtained. 
 
 Cantharides (Spanish Fly.) — An emetic, followed by mu- 
 'Cilaginous drinks. 
 
 Copperas. — Same as for calomel. 
 
 Verdigris. — Same as for calomel. 
 
 Arsenic. — An emetic immediately, and vomiting to be pro- 
 moted by draughts of demulcent drinks, as milk, gruel, flour 
 aBfl water, broths, etc. There is no antidote to be relied upon 
 as a specific against this poison. Olive oil is extolled by some 
 as acting to envelop the particles of arsenic, and preventing its 
 aljsorption. It may be given when convenient at hand. 
 
 Sugar of Lead. — Give Epsom salts dissolved in water, and 
 iudte free vomiting. 
 
 €t>RROSiVE Sublimate (Bedbug Poison.) — The antidotes 
 for this poison, are the same as for calomel. 
 
 Opium, Laudanum, Morphine, etc. — Give an emetic of 
 masilard and alum, promote copious emeses, and follow with 
 draughts of very strong coffee or diluted vinegar. Also dash 
 aM water upon the face, and prevent the patient from sleeping 
 by walking him around, pricking with a pin, etc. 
 
 IjUjie, or Lime Water. — Give vinegar, lemon juice, or any 
 vegetable acid, and follow with demulcent drinks. 
 
 Phosphorus. — Give large draughts of water, milk, or gruel, 
 so as to envelope the phosphorus, and exclude it from the air con- 
 tained in the alimentary canal. Then give magnesia or chalk 
 t» neutralize the poison. Oily or fatty substances should not be 
 (Bed. Burns occasioned by this substance, should be washed by 
 some alkaline solution, as soda, and afterward, poulticed. 
 
 Nitrate of Silver. — The antidote to this poison is common 
 table salt. Dissolve a tablespoon of this in a bowl of water, and 
 let the patient drink of it every few minutes. Mucilaginous 
 
150 VALUABLE EECIPES, 
 
 drinks should then be administered, followed by a dose of castor 
 oil. 
 
 Strychnine. — Give freely of whites of eggs, sweet oil, etc., 
 and produce vomiting as soon as possible. There is no realaU' 
 tidote known. 
 
 Pieces op Glass or Powdered Metal. — Give large quaa- 
 tities of crumbs of bread to envelope the particles, and thea aa 
 emetic of mustard. 
 
 Iodine. — In case of an overdose of any of the preparations of 
 this substance being taken, the first object is to evacuate the 
 stomach, promoting the vomiting by large draughts of demulcent 
 liquids, especially those containing starch, as common starch of 
 wheaten flour, sago, milk, arrowroot, etc. These to be followed 
 by opiates. 
 
 Saltpetre, — As there is no chemical antidote for this salt 
 known, it should be cleared from the stomach as speedily as pos- 
 sible, and the patient to drink freely of milk, gum-water, or 
 other bland mucilaginous drinks. 
 
 THE YOUNG^ LADY'S TOILETTE. 
 
 SELF-KNOWLEDGE— THE ENCHANTING MIRROR. 
 This curious glass will bring your faults to light, 
 And make your virtues shine both strong and bright. 
 
 contentment— WASH TO SMOOTH WRINKLES. 
 A daily portion of this essence use, 
 'Twill smooth the brow, tranquility infuse. 
 
 TRUTH— FINE LIP SALVE. 
 Use daily for your lips this precious dye, 
 They'll redden, and breathe sweet melody. 
 
 PRAYER— MIXTURE, GIVING SWEETNESS TO THE VOICE. 
 At morning, noon, and night, this mixture take. 
 Your tones improved, will richer music make. 
 
VALUABLE RECIPES. 151 
 
 COMPASSION— BEST EYE WATER. 
 These drops will add great lustre to the eye ; 
 When more you need, the poor will you supply. 
 
 WISDOM— SOLUTIONS TO PREVENT ERUPTIONS. 
 It calms the temper, beautifies the face. 
 And gives to woman dignity and grace. 
 
 ATTENTION AND OBEDIENCE— MATCHLESS PAIR OF EAR-RINGS. 
 With these clear drops appended to the ear, 
 Attentive lessons you will gladly hear. 
 
 NEATNESS AND INDUSTRY— INDISPENSABLE PAIR OP BRACELETS. 
 Clasp them on carefully each day you live. 
 To good designs they efficacy give. 
 
 PATIENCE— AN ELASTIC GIRDLE. 
 The more you use the brighter it will grow, \ 
 
 Though its least merit is external show. 
 
 PRINCIPLE— RING OF TRIED GOLD. 
 Y'ield not this golden circlet while you live, 
 'Twill sin restrain, and peace of conscience give. 
 
 RESIGNATION— NECKLACE OF PUREST PEARL. 
 This ornament embellishes the fair. 
 And teaches all the ills of life to bear. 
 
 LOVE— DIAMOND BREAST PIN. 
 Adorn your bosom with this precious pin ; 
 It shines without, and warms the heart within. 
 
 POLITENESS— A GRACEFUL BANDEAU. 
 The forehead neatly circled with this band, 
 Will admiration and respect command. 
 
 PIETY— A PRECIOUS DIADEM. 
 Who e'er this precious diadem shall own, 
 Secures herself an everlasting crown. 
 
 GOOD TEMPER— UNIVERSAL BEAUTIFIER. 
 With this choice liquid gently touch the mouth ; 
 It spreads o'er all the face the charms of youth. 
 
152 ADVERTISEMENTS. 
 
 Grood Salesmen "Wanted ! 
 
 APPLY TO 
 
 J. T. GRAYSON. 
 
 exj^m:ine the mieimts 
 
 OF THE 
 
 leelfiriffilsonSewinilacliine, 
 
 Before you buy any other. It is the best and 
 the Cheapest. Over 800,000 ♦^f these Machines 
 are now in use. 40,000 more sold annually for 
 family use, than of any other make. 
 
 The New Feed and Improvements put on the 
 old Wheeler & Wilson, and warranted as good as 
 new. John Clark jr. & Go's Spool Cotton on Black 
 Spools, is the best thread for Hand and Machine 
 Sewing. Merchants and Dealers supplied at the 
 
 XiO"V7"EST nvcj^E-KZET ^:E^IOES. 
 
 A full stock always on baud. Orders from Merchants and 
 Dealers solicited, and orders filled with dispatch. Office and 
 Salesroom 
 
 CORNER OF WASHINGTON & 2D ST., PORTSMOUTH, 0. 
 J. T. GUiAYSOlN^, Agent. 
 
ADVERTISEMENTS. 153 
 
 SewingMachineSalesof 1 873 
 
 The Siuger Mauufactiiring Company sold 232,44:4: 
 
 Wheeler and AVilsou Manufacturing Company sold 119,190 
 
 Doraestic Sewing Machine Company sold 40,114 
 
 Grover & Baker Sewing Machine Company sold 36,179 
 
 Weed Sewing Machine Company sold 21,769 
 
 Wilson Sewing Machine Company sold 21,247 
 
 Howe Machine Company sold no returns 
 
 The sales of fourteen other small companies ranged from 1(1,41)1 down to 
 217 machines each. AVhile the Singer Manufacturing Company shows a 
 
 In their business over that of 1872. All other companies have fallen off largely. 
 A glance at the above will practically demonstrate the 
 
 Superiority" of tlie "Siii.^er" Machine. 
 
 GEORGE D. SELBY 
 
 General Agent Singer's Machine, 119 West Second Street. 
 
 P. S. lAMS, JAS. T. GORDON, WM. M. PURSELL, 
 
 President. Cashier. Ass't Cashier. 
 
 pmav mvmmis bmm 
 
 or por^xsiytoxiTH, 
 
 w^wtwmwm^^^'WWK^, ©mo. 
 
 Designated Depository of the United States. 
 
 DIRECTORS, 
 
 P. S. Iams, L. C. Damarin, B. B. Gaylord, 
 
 John P. Terry, Jas. Y. Gordon. 
 
 [11] 
 
154 ADVERTISEMENTS. 
 
 DEALER IN 
 
 CLOTHS, CASSIMERES, VESTINGS, 
 
 ALSO 
 
 Overcoatings, Shirts, Drawers, Cravats, 
 
 And all kinds of 
 
 Second Street, hetiveen 3Iarket and Court, 
 
 PORTSMOUTH, OHIO. 
 
 The clothing is of his own manufacture, and from the best New York 
 bouses, and will be warranted to give satisfaction. 
 
 His goods are of the finest quality, and the largest variety in the city; 
 and his facilities will enable him to fill all orders on the shortest notice. 
 
 JAS.M.RUMSEY. THOS. E. TYNES. (lEO. A. RUMSEY, Special. 
 
 Dry Goads & Motions^ 
 
 1*33 ^West Second Street, 
 
 PORTSMOUTH, OHIO. 
 -jfr^ 
 
 AVe sell in competition with all points, always have on hand fresh and desir- 
 able stocks of 
 
 I>K.^ir GJ^OODS ^^lVr> IVOTIOIVS, 
 
 And cordially invite an examination of the same before purchasing elsewhere. 
 
ADVERTISEMENTS. 
 
 155 
 
 MANUFACTURERS OF 
 
 ALL KIIDS OF FDIIITm, 
 
 WHOLESALE AND RETAIL. 
 
 r*oi*t»siiiioiitli, Oliio. 
 
 Salesroom 121 West Second Street, Factory, corner of Second and 
 Jeflersou Streets. 
 
 ^« 
 
 i^^L©!! 
 
 ■VT-HOXjESJLXiiHl 
 
 ^«^ 
 
 ©otrmep ©f TEiirrd] aoiii Slapket §tp©©tSo 
 -yr. 
 
 Buyers visiting the city arc invited to call. Estimates for work furnit-hed . 
 Prices low as the lowest. 
 
 ialtotHatori^ 
 
 Wholesale Manufacturers of all kinds of 
 
 FimilTDBE AID CHAIRS. 
 
 OFFICE AND SALESROOM: 
 
 205 AND 207 MARKET ST., AND 149 WEST SECOND ST. 
 Factory, Mill Street, between Gay and Bond. 
 
 POJtTSMOUTH, OHIO. 
 
156 ADVERTISEMENTS. 
 
 HIBBS, ANGLE & CO. 
 
 Dealers in 
 
 135 \Vest Front Street, 
 
 Portsraoutli, O. 
 
 We have constantly in stock the following specialties, viz : Egg beaters, 
 (several varieties), cherry seeders, apple pearers, brass kettles, spoons, tnble 
 cutlery, scissors, shears, coffee mills, wood and tin sieves, brushes, pruning 
 tools, fluting machines, (three kinds) 
 
 IikJLrs. P*ott's Cold. Handle Sad Irons, 
 
 Scales, butcher knives, lawn mowers, etc., etc. 
 
 ALBERT KNITTEL, 
 
 Baker and. Coiifectionex*, 
 J^'anc/y Cake and Ice Cream. 
 
 IPiii'ties a^nd "W eclcliiig-s Siii> plied. 
 
 Corner 4th and Court Sts., Portsmouth, O. 
 
 PETER BRODBECK, 
 
 Dealer in 
 
 CARPETS, OIL CLOTH AND CARPET CHAIN, 
 
 Boots and Shoes, and ITotions of all Kinds. 
 
 114 W. 2d St., bet. Market and Court, PORTSMOUTH, 0. 
 
ADVERTISEMENTS. ] 57 
 
 House Establislied : 
 1 8 5 5 , 
 
 I860, 
 
 ]Boots, ^lioes. 
 
 Hats, li^ixrs. 
 
 Stock Unrivaled for Extent, Variety, and General 
 Adaptation to the Wants of the Retail Trade. 
 
 MOTTO— "Good Trade and Fair Treatment." 
 
 421 and 423 Chillicotlie Street - - - POETSMOUTH. 0. 
 
 fat. ^©mt^Zt 
 
 Dealer in 
 
 Watches, Clocks, Jewelry and Fancy Goods, 
 
 2d St., two doors above Market, PORTSMOUTH, 0. 
 
 Repairing Done Promptly, and Warranted. 
 
 .A-g-ent for* 
 
 Howard & Co.'s Watches and Clocks. 
 
158 ADVERTISEMENTS. 
 
 MILLER, VOORHEIS & CO,, 
 
 AVliolesale Clotliiers, 
 
 117 WEST M ST., PORTSMOUTH, OHIO. 
 
 Piece Goods, for Men's and Boy's Wear, 
 
 JEAIVS, COTTOMAOES, ETC. 
 
 JOaj'^esi Sloc/c in This Market. 
 J . ISr. LEEDOM, 
 
 Dealer ia 
 
 Dry Goods, Carpets, Oil Cloths, Boots, Shoes, Etc. 
 
 Chillicothe Street, Between Gth and 7th. 
 No Credit Given. Don't Ask it. 
 
 Manufacturers and Exclusively Wholesale Dealers in 
 
 Boots, Shoes, Hats, Leather and Findings, 
 
 131 W. Front St., PORTSMOUTH, OHIO. 
 
 Particular attention is invited to our 
 
 CUSTOM ^V O R K ! 
 
 Made at the 
 
 Portsmouth Shoe Manufactory. 
 
ADVERTISEMENTS. 159 
 
 DAN'L R. SPRY, 
 
 Druggist and A-potliecary, 
 
 Corner Second and Market, (Fountain Place) 
 
 DEALER IN 
 
 Drugs, Medicines, Pure Oils, Paints, Varnishes, 
 
 Fine Toilet Soaps, Brushes, Perfumery, 
 and Fancy Goods. 
 
 Saratoga Spring Water! 
 
 Soda from G-lass Fountains I 
 
 Prescriptions and Family Compounds carefully prepared. Pure Wines 
 and Liquors for Medicinal purposes. Dye Wood and Dye Stuff generally. 
 
 PUBU GOODS AJ^D LOW PRICES. 
 
 J. L. HIBBS. I. N. CLOSMAN. 
 
 J. L. HIBBS & CO., 
 
 (Late Hibbs & Co.) 
 Wholesale Dealers in 
 
 At the Old Stand, Sign of the Anvil, 
 
 115 and 117 W. Front St., PORTSMOVTE, OHIO. 
 
 HIBBS, RICHARDSON & CO., 
 
 Exclusively Wholesale Dealers in 
 
 Boots, Shoes, and Hats, 
 
 116 ir,MSt., PORTSMOUTH, OHIO. 
 
160 
 
 ADVERTISEMENTS. 
 
 w^WLmmEmE*^ 
 
 IMPORTERS ANn UEALKRS IN 
 
 ftUEENSWARE, GLASSWARE, CHINA, SILVER PLATED 
 WARE, FANCY GOODS AND TOYS. 
 
 *AV>. 125 J'Yoitt Street, J'ortsmouth, Ohio. 
 
 Aside from a full assortment of all kinds of Queensware, China and (jlassware,, 
 
 may be found at our house such goods as are enumerated in the 
 
 following Housekeeper's List: 
 
 Argand Burners, 
 
 Artificial Flowers, 
 
 Basting Spoons, 
 
 Bronze Ornaments, 
 
 Bread Knives, 
 
 Butcher Knives, 
 
 Burners, 
 
 Biscuit Pans, 
 
 Butter Knives, 
 
 Baskets, Clothes, 
 
 Baskets, Market, 
 
 Baskets, Traveling, 
 
 Baskets, Moss, 
 
 Baskets, Work, 
 
 Baskets, Luni-h, 
 
 Bracket Lamps, 
 
 Bird Cage Hooks, 
 
 Basins, Tin, 
 
 Basins, Papier Ma^he, 
 
 Brackets, 
 
 Busts, 
 
 Bath Tubs, 
 
 Berry Bowls, 
 
 Bureau Sets, 
 
 Boot Jacks, 
 
 Cake Pans, 
 
 Cullenders, 
 
 Chamois Skins, 
 
 Coffee Pots, 
 
 Cofi'ee Pot Stands, 
 
 Coolers, 
 
 Carvers and Forks, 
 
 Chandeliers, 
 
 Chimneys, 
 
 Coffee Mills, 
 
 Call Bells, 
 
 Candlestieks, 
 
 Can Openers, 
 
 Coal Vases, 
 
 Casters, 
 
 Cake Baskets, 
 
 Chafing Dishes, 
 
 Card Stands, 
 
 Cake Boxes, 
 
 Canisters, 
 
 Chimney Cleaners, 
 
 Childrens' Trays, 
 Cologne Sets, 
 Crumb Brushes, 
 Crumb Pans, 
 Curtain Pins, 
 Cake Cutters, 
 Cracker Boxes, 
 Cake Pans, 
 Corn Poppers, 
 Dish Pans, 
 Dippers, 
 Dredges, 
 Dusters, 
 Egg Beaters, 
 Foot Scrapers, 
 Fruit Jars, 
 Fruit Knives, 
 Fruit Baskets, 
 Freezers, 
 Flower Pots, 
 Fish (ilobes. 
 Folding Hat Backs, 
 Fruit Can Cement, 
 (las Stoves, 
 Gas Shades, 
 Gas Tubing, 
 (Jas Lighters, 
 Gas Portables, 
 Gas Burners, 
 Graters, 
 
 Looking Glasses, 
 
 Lemon Squeezers, 
 
 Lemonade Mixers, 
 
 Match Safes, 
 
 Mountain Cake Pans,. 
 
 Mouse Traps, 
 
 Milk Pans, 
 
 Myer's Hat Racks, 
 
 Nut Cracks, 
 
 Napkin Rings, 
 
 Nursery Lamps, 
 
 Nest Eggs, 
 
 Oyster Dishes, 
 
 Pudding Pans, 
 
 Patty Pans, 
 
 Pie Pans. 
 
 Pond Lily Shades, 
 
 Refrigerators, 
 
 Syrup Bottles, 
 
 Star Individual Salts,. 
 
 Spice Boxes, 
 
 Soup Ladles, 
 
 School Sets, 
 
 Shades and Holders,. 
 
 Study Lamps, 
 
 Scoops, 
 
 Stove Polish, 
 
 Sapolio, 
 
 Slipper Pockets, 
 
 Sealing Wax, 
 
 Glass Shades and Stands, Tea Spoons, 
 
 Garden Vases, 
 Gravy Ladles, 
 Iced Glassware, 
 Ice Chests. 
 Jelly Cake Pans, 
 Jelly Moulds, 
 .Japanese Waiters, 
 Knives and Forks, 
 Knives, Ivory Handle, 
 Knives, Silver Plated, 
 Lamps, 
 Lanterns, 
 Lamp Shears, 
 Lamp Mats, 
 Lamp Shades, 
 
 Table Spoons, 
 
 Table Mats, 
 
 Toilet Ware, 
 
 Thermometers,. 
 
 Towel Racks, 
 
 Teapots, 
 
 Tea Trays, 
 
 Tumbler Drainers,. 
 
 Vases. 
 
 Wall Protectors. 
 
 AVhisk Brooms, 
 
 Wicks, 
 
 Wire Dish Covers,^ 
 
 AVater Pails, 
 
 Water Sets. 
 
ADVERTISEMENTS. 161 
 
 
 ^ 
 
 PORTSMOUTH, OHIO. 
 
 MASSIE HOUSE, 
 
 PRENDERGAST & JEININGS, 
 
 I*ortsmoixth.- Oliio. 
 
 Dealer in 
 
 DRY GOODS, CARPETS, 
 
 OIL CLOTHS, MATTINGS. RUGS, WINDOW SHADES, ETC. 
 Cor. 2(1 and Market Sts., Portsmoiitli, Ohio. 
 
162 ADVERTISEMENTS. 
 
 Wholesale Dry Goods, 
 
 EST^iLBStfii© TWE&«1rY'-@&l]E YEABS. 
 
 WHOLESALE DEALERS IN 
 
 DRY GOODS AID lOTIOIS 
 
 129 FEONT STREET, POKTSMOUTH, OHIO. 
 
 I am constantly supplied with a magnificent stock of 
 
 FOREIGN AND DOMESTIC DRY GOODS, 
 
 Suitable to the Seasons, and which I propose to sell as heretofore, 
 in competition with any market. 
 
 On the first, second and third floors of my building will be found the choicest 
 styles of the choicest goods. Discarding all trashy goods, and purchasing only 
 those ot the latest and freshest designs, my stock will please merchants of taste 
 and judgment. My stock embraces in part: 
 
 Brown and Bleached Sheetings and Shirtings, Ticks, 
 
 Prints, Ginghams, Delaines, Merinoes, Alpacas, Poplins, 
 
 Cloths, Cassimeres, Tweeds, Jeans, Satinets, Drills, 
 
 Flannels, White Goods, Hosiery, Gloves, Fancy Baskets 
 
 Fancy Soaps, and all kinds of small wares pertaining to a first- 
 class Notion House. 
 
 Maysville and Zanesville Cotton Yarns, Batting and Carpet 
 Chain. 
 
 I would invite the merchants of Southern Ohio, Eastern Ken- 
 tucky, and Western Virginia to visit my house. 
 
 Goods will be shown cheerfully, or price lists will be furnished 
 by mail, when desired. 
 
 Traveling Agents: P. J. Reed, G. W. Belts, Geo. Seott. 
 
 jr. F. TO^VELL. 
 
ADVERTISEMENTS. 
 
 163 
 
 ^ 
 
 JPortsmontli, Oliio, 
 
 Dealers in 
 
 2Cllinery, RiblDons, Flowers and Feathers, 
 
 Hats and ^BoiinotSi 
 
 In all the new shapes. 
 
 jr. Side Sd St., let. Market ^ Court, POBTSMO UTH, 0. 
 
 — AV H O L E 8 A I. E — 
 
 C O i^T F E C T I O N ER S , 
 
 And Dealer in 
 
 Foreign & Canned Fruits, Fnts, Fireworks, etc. 
 
 Market Street, PORTSMOUTH, 0. 
 
 BWi 
 
 Dealer in 
 
 Staple and Fancy Groceries, 
 
 HP o 1* t s m o 11 1 Ix , O. 
 
 «i% 
 
 Wholesale Dealers in 
 
 Staple and Fancy Groceries, 
 
164 ADVERTISEMENTS. 
 
 Sign of the Big Book, Second Street, 
 
 I^OK.T^]>XOXJTH, OlilO, 
 
 Dealer in 
 
 Books & S t a t i o 11 e X* y . 
 
 ECLIPSELIYERY STABLE. 
 
 T. jM;. L^'IVTV - - Proprietor. 
 
 Second Street, West of Market, Portsmouth, 0. 
 
 Livery Teams of all kinds furnished in the Finest Style. 
 
 '^m.mmtsZi. 
 
 5P 
 
 Dealer in 
 
 Drugs, Medicines, Chemicals, Perfumery, 
 Toilet and Fancy Articles. 
 
 Oig-ars and. I^aliiiig- Ir^owdler 
 
 .d STUCIAZl'T. 
 
 Every Lady Should Use our Opera House 
 Baking PoT\^dex*. 
 
 Cor. Jfth and Court Sts..,, Portsmouth, 0. 
 
ADVERTISEMENTS. 165 
 
 lilllnery aM Faicy Kools, 
 
 :S. W. Corner Chillicothe and 4th Sts. 
 
 Farmers' National Bank, 
 
 PORTSMOUTH, OHIO, 
 Oapital JPaia in - - #^^0,000. 
 
 articular attention paid to collections, and proceeds promptly remitted. 
 
 New York Correspondent:^ 
 
 N i n t li IX a t i o 11 a 1 IB auk;. 
 
 GEO. DA VIS, President. J. M WALL, Cashier. 
 
 M:isses COE & KEER, 
 
 MILLINEKS, 
 
 Sd St., Portsmontli, O. 
 
 "W. W. LITTLE. ED. N. HOPE. 
 
 ^W. ^W. LITTLE & CO., 
 
 AVhoIesale and retail dealers in 
 
 ASHLAND, POMEROY, PITTSBUKG and ANTHRACITE COAL, 
 
 Have facilities for filling orders for any quantity on short notice. 
 
 Sieamboats siqiplied with Coal at Wharf, all hours, Day or Night. 
 
 OFFICE— Corner Front and Court Streets. 
 
166 ADVERTISEMENTS., 
 
 FRENCH MILLINERY ESTABLISHMENT. 
 
 PATTERlf BONNETS FOR THE TRADE. 
 
 IVortli Side Second. Street*. 
 
 between Court and ll^as/ihigtoii, 
 
 PORTSMOUTH, OHIO. 
 
 
 NORTHWEST CORNER OF 
 
 Cliillicotlie and Sixtli Streets, 
 
 PORTSMOUTH, OHIO. 
 
 Keeps constantly on hand a full line of everything pertaining to- 
 
 THE I>3RXJC^ :bxjsi]vess. 
 
 IKTME. I. 13-ll.Air ^ GO., 
 
 DEALERS IN 
 
 Ittetailins" at "W^liolesale IPriees- 
 
ADVERTISEMENTS. 
 
 167 
 
 PLUMBIITG, GAS, AUD STEAM FITTING, 
 
 PLUMBERS' GOODS, STEAM WHISTLES, 
 
 Pumps, Steam and Water Gauges, Globe and Check Valves^ 
 Gas, Steam and Water Cocks, 
 
 Second Street, between Market and Court. 
 
 Grocers, Um M Coiifectioier 
 
 Second Street, Ibeween Court and Wasliington. 
 
 Grocer and Produce Dealer, 
 
 Wilhelm's Opera House, 
 
 PORTSMOUTH, OHIO. 
 
 DENTIST, 
 
 OFFICE: 
 
 Cor. of Second and Washington Streets. 
 Portsmouth, Ohio. 
 
 WiLHELM & CONROY, 
 
 Manufacturers of 
 
 T I>^, COPPER, 
 Sheet Iron Ware, 
 
 And dealers in Stoves, Grates and 
 
 Hollow -AVare, 
 Second Street, near Court, 
 
 PORTSMOUTH, OHIO- 
 
168 ADVERTISEMENTS. 
 
 . H. JOHNSON & CO., 
 
 1^1 SecoiidL Sti-eet, 
 
 Wholesale and Retail Dealers in 
 
 DKY GOODS 
 
 j^JsrzD 
 
 Invite the attention of the public to 
 
 FIEST-CLASSGOODS, 
 
 — SOLD AT — 
 
 TJniform. Prices ! 
 
 W. H. JOHNSON & CO. 
 
ADVERTISEMENTS. 169 
 
 MARKET STREET, PORTSMOUTH, OHIO. 
 
 JOBBERS AND RETAILERS OF 
 
 Sclioolliscellaiieois&BlanMoob 
 
 WRITING PAPERS, ENVELOPES, STATIONERY, 
 
 Wall Papers, Window Shades and Cornices, 
 
 Pictures, Frames, Gilt Mouldings aud Fancy Goods. 
 Grive IX s a Call- 
 
 J. F. DAVIS, D. L. JONES, 
 
 formerly of Davis, Threlkeld & Co., Cin. of Packer & Jones. 
 
 Wholesale and Metail 
 
 DKUGGISTS, 
 
 123 West Front Street, 
 
 Fortsmoixtli, O. 
 
 [12] 
 
170 ADVERTISEMENTS. 
 
 JS^. tS "Em IEm JLm , 
 
 Bakery, Confectionery, 
 
 A N D 
 
 No. 11 ~V\^est Second Street. 
 
 JOS. G. EEED. JOHN PEEBLES. 
 
 WHOLESALE DEALERS IN 
 
 NfltioflsJosieryJIiite (joois 
 
 A N D 
 
 SPECIALTIES IN DRY GOODS, 
 
 KOaipktt St!r©©t» West SEd)©,, meaip Wm^t^ 
 
 I^ortsmoutli, O. 
 
 THOS. T. YEAGER. JOHN DICE. 
 
 ©Iff Uwmy mi ®afe &taU§® 
 
 YEAGER & DICE, Proprietors, 
 
 MARKET STREET, BETWEEN THIRD AND FOURTH, 
 POR^TSMOUTH, OHIO. 
 
 -zTA- 
 
 Horses kept by the Day or Week. Terms ReasonaWe. 
 
ADVERTISEMENTS. 171 
 
 SAM'L M'CONNELL, T. J. PURSELL, II. A. TOWNE. 
 
 M. D. WILLIAMS, E. B. GREENE, R. A. MITCHELL. 
 
 B§l0t§ mm PIf§ IrM Work$ 
 
 McConnell, Towne & Co., 
 
 Ma n nfacU i r ers of 
 
 OF ANY DESIRED SIZE AND SHAPE, 
 
 Inwalls, Bosh and Hearth Brick for Furnaees, and every variety of Tiles for 
 Stoves, Grates, Boilers, Gas and Coal Oil Works, &c., &c. 
 
 -i^lso, Fine Grroixnd. Fire Olay. 
 
 Pi'ompt Attention Given to Orders. 
 (Address,) PORTSMOUTH, OHIO. 
 
 WMMI^'^ WMM^'mrW ^EaOiUTR,, 
 Limestone Mollis/' 
 
 ae 
 
 BY THE 
 
 Barrel, Half-Barrel and Sack. 
 
 M. W. THOMPSON & SON, 
 134 l^est Second. Street, 
 
 iPOiaTSiyEOTJTH:, o. 
 
 Lehman, Richman & Co., 
 
 MANUFACTURERS OP 
 
 Jobbers in "\^^oolens5. 
 
 IS^ Front Street, Fortsmonth, O. 
 
172 ADVERTISEMENTS. 
 
 ENOS REED, 
 
 3D rtXJ C3i-C3rl!ST, 
 
 Tribune Building, Cor. 2nd and Court Sts„ 
 
 P^ortsmontlij Oliio. 
 
 Specialties: 
 
 Pure Flavoring Extracts, 
 
 Lemon, Vanilla, Stra-v«7berry, 
 Pine Apple, Celery and Rose. 
 
 Pure Ground Pepj^er, Cinnamon, Cloves, Allspice, 
 Ci*eaiii Tartai" anci Soda. 
 
 Hi. 1=1.. 2M[OI=tC3rja.3Nr, 
 
 Successor to Flauders & Morgan, 
 
 MERCHANT TAILOR, CLOTHIER, 
 
 AND DEALER IN 
 
 G-ents' Furnishing O^oods, Trunks, 
 
 Ch-ildrens' STiits, Etc. 
 
 Hassl© ©!l@©k„ lyilapk©! §t!r©©t» PQ)P*sni!iQ)CslKij, @fe8@« 
 
 TO HOTJSEKIEEFER^S. 
 
 When Baking Powder is to be used in any of the Recipes of this Book, be 
 
 sure and buy 
 
 Maguire's Unrivaled Baking Powder, 
 
 Manufactured only by 
 
 .A.. I>. ]\i:iLLEI2^5 JPropi-ietor, 
 
 I» OR TSJUO UTH, OHIO. 
 
 It is pronounced by those who use it the best manufactured. Ask your gro- 
 cer for it. 
 
 Also proprietor of Miller's Diarrhoea Mixture and Cough Honey, the safest 
 remedies offered. No family should be without them. 
 
ADVERTISEMENTS. 173 
 
 I n s LI r a n c e ^ gen cy . 
 
 W. H. BONSALL. DA N . M ' FAR LAND, JR. 
 
 ^W. H. BO]>TSA^LL & CO., 
 
 lis ^V^'est Second. Street. 
 
 Losses of this agency at Portsmouth, paid -ivithin the last (i years, to July 1, '73. 
 
 Fire $37,ir,9 00 
 
 Hull 1(1,250 00 
 
 Life 10,000 00 
 
 Accident 3,052 00 
 
 Cargo 2 
 
 Prompt attention Riv- 
 en to all matters pertain- 
 
 ;i7i 00 1 ing to Insurance. 
 
 J O HE ISr Y O A_ K L E Y, 
 
 Dealer in 
 
 naiios, iZ^rg-aiis aii<i "Violins^ 
 
 ^^11 liiiicls of* Sti'ing-s, 
 
 Musical Instruments, Musical Merchandise, 
 
 And Slxeei; ]>£iisic!!. 
 
 lis West Second Street, JPortsmoutJi, Ohio. 
 
 General agent for Pianos and Organs of every make — Special agent fornone. 
 
 :^. j^. "CJ C3r XJ S T I KT, 
 
 Manufacturer and dealer in 
 
 AMERICAN AND FRENCH CANDIES, 
 
 Fruits and Nuts of all kinds, etc., 
 
 Second. Street, near iM^arket. 
 
 Fianosancl Organs. 
 DECKER BROS. UNRIVALED PIANOS, 
 
 The Favorite Valley Grem Pianos, 
 Estey's Cottag-e Organs,. 
 
 And a o-reat variety of other Pianos and Organs for sale or to rent until paid 
 for. D.S.JOHNSTON. 
 
 Washington Street, bet. 3d and 4th, Portsmouth, Ohio. 
 
174 ADVERTISEMENTS. 
 
 J. W. MARCH. DAVID OVERMAN, 
 
 of Hillsboro, 0. 
 
 WHOLESALE DEALERS IN 
 
 Boots, Shoes, Hats, Caps, &c. 
 
 IVIarket Street, 
 
 PORTSMOUTH, OHIO 
 
 Freestone and Marble Works 
 
 GALLIA STREET, BETWEEN GAY AND BOND, 
 
 JPoi-tsmoiitli, Ohio. 
 
 Post Office Box 178. 
 c/r^ 
 
 All Orders Promptly Attended to, and Satisfaction Guaranteed. 
 
 I. REITZ. CH. C. BODE. 
 
 Contractors and Builders, 
 
 AND DEALERS IN- 
 
 SAWED & BLOCK STONE, 
 
 D E A L E R I N 
 
 Children's Wear, Mourning Goods, 
 
 TOILET ARTICLES, &c.. 
 
 Stamping Done to Order in New Patterns. 
 
 Second Street, between Court and Washington, 
 
 PORTSMOUTH, OHIO. 
 
ADVERTISEMENTS. 
 
 175 
 
 H. EBERHA^JRDT & CO., 
 
 Dealers in 
 
 STOVES, TINWARE, MANTLES, ETC., ETC., 
 
 9) ^--— ^«s^^ o 
 
 © 
 
 e8 
 U 
 
 o 
 
 H 
 
 O 
 
 © 
 
 EH 
 Q 
 
 ^=^/ _ 
 
 Market Street, West Side, Between Front and Second, 
 
 DEALERS IN 
 
 JEIstts^ GsLjpfSy DF'xxrs, 
 
 Gents' Furnishing Goods, &c. 
 
 60^ Chillicotlie Street, 
 
 Tfep©© dl@@ps Pi]@ptEi @f Sktii Stp©©t. 
 
 W. E. HAIVCOCIi:, 
 
 Fruit, Fish and Oyster 
 
 HO. 106 SECOND STREET, 
 Portsmouth, ©. 
 
 IVI. F. Micklethwait dt Bro., 
 
 DEALERS IN 
 
 Family Groceries, 
 
 CORNER OF 
 
 Market and Second Streets, 
 
 POKTSMOUTH, OHIO. 
 
176 ADVERTISEMENTS. 
 
 Scioto Valley Fire Brick Co., 
 
 MANUFACTURERS OF 
 
 WILSON'S IBIFROVED 
 
 CALCINED FIRE BRICK, 
 
 OF EVERY SIZE AND SHAPE, 
 
 IN-WALLS, BOSH AND HEARTH BRICK FOR FURNACES, 
 
 AND EVERY VARIETY OF 
 
 Tiles for Stoves, Grates, Boilers, Gas and Coal Oil Worlcs. 
 ALSO, FINE GROUND FIRE CLAY. 
 
 MANUFACTURER OF 
 
 Buggies and Light "W^agons, 
 
 PORTSMOUTH, OHIO. 
 
 
 AND DEALER IN 
 
 Gents' Furnishing Goods, 
 
 lOO "W^est Second Street, 
 
ADVERTISEMENTS. VSt 
 
 GEORGE DAVIS & CO 
 
 Manufacturers and Dealers in 
 
 Flour, FeeJ, Lime, Cement, Ei, 
 
 Second Street, tetween Market and Court, 
 
 M. F. TIMMONDS. S. D. TIMMONSS- 
 
 S..;"^« 
 
 "Wholesale and Retail Dealers in 
 
 Groceries and Prodii 
 
 Crackers, Bread and Boat Stores, 
 
 FRONT STREET, OPPOSITE WHARFBOAT, 
 
 I'or'tsiTioi-xtli^ O- 
 
 Planing Mill and Lumber ITax^, 
 
 
 •DEALERS IN- 
 
 I^ine audi I>omestic T^iin[il>er', 
 
 Shingles, Pine and Poplar Flooring. 
 
 Will Fiirnisli Doors, Sash and Blinds on Short NMiccs. 
 
 ©©trcteir of NltetPn amdl Washlctg t©!it Streets, 
 
178 
 
 ADVERTISEMENTS. 
 
 R. M. LLOYD, 
 
 Extensive Retail Dealer at 
 
 (IN) - 
 
 TB a^ 
 
 Keeps the largest stock in the city, and sells at 
 
 603 Chillicotlie Street, 
 
 TWO DOORS NORTH OF SIXTH, 
 
 PORTSI^XOXJTH, O. 
 
 m:. s. fixley- 
 
 STORE, 
 
 Froprietoi". 
 
 Pure Drugs anJ Pateit leflicines, 
 
 ^7'us/ieSy Combs y ^erftmierjy, 
 
 And J^ine Toilet Articles, 
 
 Of the best manufacture, well selected. 
 PRESCRIPTIONS CAREFULLY COMPOUNDED. 
 
ADVERTISEMENTS. 179 
 
 ST. JAMES HOTEL, 
 
 4tli St., Cincinnati, O. 
 
 J. J. McGRATH - - - Proprietor. 
 
 Remodeled, Refurnished, Enlarged, 
 
 E.B. LODWICK. A. H. STEIN. C.S.GREEN. 
 
 Walnut Street House, 
 
 Uast Side of Walnut St., het. 6th and 7th Sts., 
 
 LODWICK, STEm & CO. - - Proprietors. 
 
 Having just taken possession of this old established House, 
 the Proprietors have made thorough repairs and general improve- 
 ments. Good rooms and well furnished will be provided their 
 guests, and a table unsurpassed in the city. 
 
 We extend a special invitation to our Portsmouth and up-river 
 frieods, and invite them to stop with us. 
 
180 ADVERTISEMENTS. 
 
 1 
 
 Corner of Sixth and Walnut Streets, 
 
 ciisrciisrisrA^Ti, ohio 
 
 Z Pride myself in providing for 
 my guests the 
 
 BEST LIVING, CLEANEST HOUSE? 
 
 And 
 
 M; ore Civility 
 
 For Less l^oney than any other 
 House in the City. 
 
 003XE: .A.1VJ> SEE ]y[:E! 
 
 !F*j:*oprietoi:'. 
 
CONTENTS. 181 
 
 CODSTTEIsrTS. 
 
 SOUP. PAGE. 
 
 General Directions. ..Corn. ..Potato. ..Beef... Oyster.. .Okra - Vegetable 
 ...Riee...Macaroni... White. ..Turkey. ..Mutton. ..Bean. ..Brunswick... 9. ..13 
 
 FISH. 
 
 General Directions. ..Boiled Sea Fish... Pried Shad. ..Mackerel. ..Hali- 
 but. ..Cod Fish. ..Fried Fish. ...Pickled Salmon. ..FriedBass... Boiled... 
 Broiled Shad, Fresh. ..Boiled Shad, Salt. ..Fried Cat Fish. ..Salt Cod 
 Fish.-.Eried Frogs 13. ..16 
 
 SAUCES FOR FISH. 
 
 For Tripe, Herring and Lobsters. ..Drawn Butter. ..Egg 17 
 
 OYSTERS. 
 
 Pie...Escaloped... Pickled. ..Fried 2. IS...] 9 
 
 MEATS. 
 
 General Directions. ..Head Cheese. ..Boiled Ham. ..Fried Ham and 
 Eggs. ..Sausages. ..Lard. ..Pork and Beans. ..Cold Beef.. .Dried Beef... 
 Corn Beef.. ..Beef Tongue Salad. ..Spiced Beef.. .Steak. ..Meat Cakes... 
 Fried Liver. ..Roasted Lamb. ..Lamb Chops. ..Broiled Lamb Steak... 
 Lamb Cutlets ...Boiled Leg of Mutton. ..Veal Loaf 2. ..Veal Pie... 
 Cream Omelet. ..Delicate Omelet. ..Omelet. ..Ham Omelet. ..But- 
 tered Eggs... Poached Eggs...StuflFed Eggs. ..Boiled Eggs. ..Fried 
 Eggs 20. ..29 
 
 SAUCE. 
 
 Onion...Tomato... Celery. ..Mustard 29. ..30 
 
182 CONTENTS. 
 
 POULTRY AND GAME. 
 
 General Directions. ..Boiled Chicken Pot Pie. ..Chicken Pie. ..Pie Crust 
 ...Roast Duck or Goose. ..Roast Turkey 2. ..Prepared Turkey for 
 Cooking. ..Roast Pheasant. ..Roast Quail. ..Jellied Chicken. ..Roast 
 Fowl. ..Roast Partridge 30. ..33. 
 
 CHICKEN SALAD. 
 
 Chicken Salad 5 34._35- 
 
 VEGETABLES. 
 
 General Directions. ..Baked Egg Plant. ..Fried Egg Plant. ..Salsify 
 Dressed as Oysters. ..Young Onions Stewed... Parsnips. ..Aspargus... 
 Stewed Onions. ..Macaroni. ..Cold slaw H... Cabbage Salad. ..Delicious 
 Slaw. ..Fried Rice. ..Preserving Corn. ..Fried Corn. ..Baked Tomatoes 
 2. ..Fried Tomatoes. ..Canned Tomatoes and Corn. ..Baked Corn... 
 Stewed Corn. ..Green Corn Pudding. ..Corn Oysters, ..Corn Pudding 
 ...Browned Potatoes with Meat. ..Mashed Potatoes 2. ..Green Peas 3 
 ...Baked Potatoes. ..Cooked Beans. ..Saratoga Potatoes. ..Fried Pota- 
 toes 2 35...43; 
 
 YEAST. 
 
 Rising. ..Yeast 3 44 
 
 BREAD. 
 
 Bread. ..Rolls. ..Soft Raised Rolls... Tea Cake. ..Milk Toast. ..Pocket 
 Books. ..Milk Rising Bread. ..New England Mixed Bread... Bread 
 Gems. ..Rusk. ..To Make Bread...Hot Cross Buns 45. ..48. 
 
 BISCUITS. 
 
 Baking Powder. ..Mush. ..Short. ..Bath. ..Maryland. ..Short Cake for 
 
 Fruit. ..Soda. ..Tea 48...4'9i 
 
 CORN BATTER CAKES. 
 
 Corn Johnny Cake. ..Rice Pone. ..Batter Cakes. ..Johnny Cakes. ..Corn 
 
 Bread 3. ..Virginia Corn Bread. ..Sweet Corn Bread 50...51 
 
 BROWN BREAD. 
 
 Rye. ..Boston Brown. ..Brown 2... Boston. ..Graham 2. ..Brown Bread 
 
 Cakes. ..Steamed Boston Bread 52™53 
 
 MUFFINS, ETC. 
 
 Sally Lunn... German Puffs 2. .. Pop-Overs. ..Puffets... Snow Flakes... 
 
 Sutherland Muffins. ..Muffins 4. ..Rye or Graham Muffins 54.-5^ 
 
CONTENTS. 183 
 
 FRITTERS. 
 
 Batter Cakes. ..Waffles. ..Bread Pan Cakes. ..Fritters. ..Alice's AVaffles... 56. ..57 
 
 PIES. 
 
 Pastry. ..Minced Meat. ..Mince. ..Mock Mince. ..Temperance Mince... 
 Pumpkin 2. ..Flour. ..Peach Cobblers. ..Custard. ..Cheese Cake. ..Sand 
 Tarts. ..Dedham Cream... Puff Paste... Pie-Plan t...Cocoanut... Ken- 
 tucky. ..Pastry. ..Lemon 0... Lemon Pufi's... Lemon Cheese Cake... 
 Cream Pies 3 57... 64 
 
 PUDDINGS. 
 
 Tapioca 2... Lemon Sauce... Soufle — Cottage... Orange... Taylor... Pud- 
 ding. ..Jelly... Snow... Citron... Sunderland. ..Huntington... Custard... 
 Corn Starch. ..Suet. ..Lemon Butter. ..Plum. ..Revere House. ..Dandy 
 .. .Fig. ..Delmonico... Sweet Potato. ..Kiss. ..Sauce for Pudding 2... 
 Pudding. ..Dried Cherry. ..Plum. ..Bread Plum. ..Queen's Bread... 
 Transparent. ..Baked Indian 2. ..Bread and Butter. ..Suet. ..Cracker.... 
 Starch. ..Steam. ..Apple. ..Cream Batter. ..Poor Man's 2. ..Apple Dump- 
 lings. ..Cracker Dessert. ..Apple, Currant or Damson. ..Cocoanut 
 Cnstard... Tapioca Custard. ..Baked Custard 2. ..Chocolate Cream 
 Custard... Apple Custard. ..Flummery. ..Cocoanut Blanc Mange.., 
 Charlotte Russe2...Apple Float 2. ..Float 65. ..78 
 
 SAUCE FOR PUDDINGS. 
 
 Cream. ..Cold. ..Elegant Pudding 79 
 
 CUSTARDS, CREAMS, ETC. 
 
 Whipped Cream. ..Gelatine. ..Lemon Cream. ..Raspberry Cream... 
 Spanish Cream.. Ice Cream. ..Philadelphia Ice Cream. ..Bavarian 
 Cream. ..Italian Cream 2. ..Spanish Cream. ..Cream Charlotte... 
 Lemon Jelly. ..Cocoanut Cream. ..Pie Plant Jelly. ..Quince Jelly... 
 Crab Apple Jelly. ..Spiced Peaches... Spiced Tomatoes. ..Spiced Cur- 
 rants ... Cranberry Sauce ... Apple Sauce ... Ambrosia ... Sugared 
 Oranges. ..Stewed Pears. ..Stewed Prunes. ..Apple Butter. ..Tomato 
 Butter. ..Stewed Apples, whole. ..Orange Marmalade. ..Currant, 
 Strawberry or Raspberry Jam. ..Apple Butter. ..Quince Butter... 
 Raspberry Jam... Tomato Honey 80.. .87 
 
 PRESERVES. 
 
 General Directions. ..Peach. ..Tomatoes ... WatermelGn... Pears. ..Citron 
 
 ...Orange and Lemon. ..Cherries. ..Strawberries 88... 90 
 
IM CONTENTS. 
 
 PICKLES. 0, 
 
 X(S&w_J>ams9n... Peach ... Pickles. ..Piccalilli. ..Pickled Currants... 
 Martino... Plums 2... Green Tomato... Onion... Cucumber.. .Spanish... 
 (fih'saa, Walnut. ..Green. ..Stuffing for Mangoes 91... 96 
 
 CHOW-CHOW. 
 
 <aa*w-«hsw 3 ■. 96. ..97 
 
 PEPPER SAUCE. 
 
 S^*^ Tinegar... Pepper Sauce 97 
 
 CATSUP. 
 
 UBat3.iee?4„.Cucumber... Gooseberry. ..Chilton Sauce.,. Walnut 98. ..100 
 
 COFFEE, CHOCOLATE AND TEA. 
 
 -Sku.„&Qwn Coffee. ..Coffee. ..Chocolate 100. ..101 
 
 CAKES. 
 
 directions. ..Citron 2. ..Fruit 7. ..Black. ..White Fruit. .. Meas- 
 ■ars!Bl£ick... Black Fruit. ..Pound.. ..Delicate 3. ..French Loaf 2...Co- 
 «jfcflssait 6. ..Boiled Sponge. ..White Sponge. ..Berwick Sponge... 
 a^*sig,e 2. ..Ice Water Sponge. ..White Sifonge...01d Virginia 
 Bjpoage^White Mountain 2. ..Orange. ..Starch 2. ..Plain Mountain... 
 daia Starch. ..Cup 3. ..Lemon Jelly 4. ..Lemon Cake. ..Lemon Jelly 
 tJEuc *UaJ£.e... Silver. ..White 2. ..Yellow. ..Gold. ..Spice 3. ..Almond 2... 
 ISSwnsslate 3. ..Cream 2. ..Custard. ..Ginger Bread. ..Corn Bread. ..Soft 
 ffiiiiEgss Bread. ..Soft Ginger Cake 2. ..Mark Ginger Cake... Dough- 
 Biil;s .J ... Crullers 2 ... Jumbles ... Quaker. ..Cookies 2. ..Molasses 
 Cu^k?. 101. ..118 
 
 MISCELLANEOUS CAKES. 
 
 feiiiSfe„.¥anilla... Almond Macaroons. ..Marble.. .Bread. ..Split... Nut 
 _...lt«J^et... Thanksgiving... Jumbles... Ginger Snaps 3... Webster.. . Co- 
 «eKai!itDrops...Hickory Nut 2.. .Blackberry. ..Madison... Coffee... Deli- 
 aiiME.-.Kisses... Queen's. ..Currant Loaf ... Dried Apple. ..Lincoln... 
 Cdsij.„J?ederal...Munn...Clove...A Good Suggestion 119. ..124 
 
 CANDY. 
 
 Scotch 2. ..Chocolate Caramels 3. ..Sugar... Walnut. ..Home Made 
 
 ...Cocoanut Drops. ..Everton Taffy...... , 125. ..127 
 
(•ONTKN r- 
 
 185 
 
 REMP]DIES AND FOOD FOR THE SICK. 
 
 (ieiu-ral Reniiirks...To Cure Ague... For Cough. ..Lock-jaw. ..Boils... 
 Night Sweats. ..Bowel Coini)laints...For Sore Breast 2. ..Cough 
 Syrup. ..Cure for Cough. ..Cough Mixture. ..Cure for Dropsy. ..A CoUl 
 ...Reaiedy for Croup... Diarrhwa.. .Cure for Headache. ..Dried Flour 
 for Feeding Children. ..Tea Leaves for Burns. ..Cure for Neural- 
 gia. ..Sure Cure f'-r Felon. ..Herb Teas. ..Corn Meal Gruel. ..Beef 
 Te«...Toa.st Water... Vinegar Whey... Mulled Egg. ..Cream Nectar... 
 Chicken Broth. ..Ras])berry Shrub. ..Drink for Sick. ..Rice Jelly... 
 Blackberry Cordial. ..Sago Gruel ...Oyster Toast. ..Beef Tea. ..Corn 
 Meal Gruel... Egg and Milk. ..Oat Meal (Truel...Pap of Boiled 
 Flour. ..Sherbet. ..Smith's Cough Powder. ..Cure for Felon. ..Plaster 
 for Gathered Breast. ..To Avoid a Cold... Anti-Cholera Mixture... For 
 Frozen Flesh. ..Potato Poultice. ..Cure for Dyspepsia, ..For Corns... 
 To Prevent Wounds from Mortifying. ..Cure for Wa<p Stings. ..Hop 
 Poultice. ..Mustard Plaster. ..Salve. ..To Cure a Wen. ..To Cure Dip- 
 theria...To Prevent Flies Injuring Picture Frames. ..To Cure White 
 Swelling on the Knee... To Prevent a Felon. ..Simple Remedy for 
 Rheumatism. ..Cure for Strain. ..Rock Candy Cough Mi,\ture...A 
 Speedy Remedy for Croup... Toothache Remedy.. .A Cure for 
 Phthisic and Asthma. ..Cure for Scurvy or Canker Sore Mouth... 
 Cure for Hoarseness 125. ..139 
 
 MISCELLANEOUS. 
 
 Hard Soap...E.xcellent Hair Wash. ..To take out Grease. ..A Cleaning 
 Polish for Furniture. ..To Restore Gilt Frames. ..Cold Water Soap... 
 To Clean Silver. ..For Disobedient Children. ..To Destroy Flies.. To 
 Clean Carpets 2... Washing Fluid. ..Death to Insects. ..To Remove 
 Water Stains from Black Crape... Death to Bedbugs. ..To set the col- 
 ors of Calicoes. ..Camphor Ice. ..To Clean White Paint. ...To Clean 
 Brass Stair Rods.. ..To Remove Pimples.. ..Soft Soap. ...To Clean 
 Straw Matting. ...Salve for Chapped Lips. etc.... To Polish Furni- 
 ture.. ..To remove Odor To remove Rust from Steel... .To take 
 
 Grease out of Silks... To E.xterminate Roaches.. ..Tooth Powder.... 
 Pearl Drops for the Skin ..To destroy Flies. ...Raspberry Vinegar 2.... 
 To Preserve Potatoes till Spring. ...To make an Old Fowl Tender.... 
 Fine Cologne Water.. ..Lemon Ice... .Ice (countQrfeit pure) Cream.... 
 Cottage Cheese. ..How to Keep Meat.. ..To Sweeten Casks.. ..To Ex- 
 tinguish a Fire in a Chimney. ...To clean Mirrors. ...Scent Bags.. ..To 
 Purity Glass Vessels. ...Rose Hair Oil.. ..Furniture Polish. ..Poisons, 
 and their Antidotes l;i!)....16(l 
 
 THE YOUNG LADY'S TOILETTE 150. ..151 
 

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