"^E:. j'^ ^HSHIH y^ ja«^^^^^^-w^-,iij^e*i*iflW^^^^/i^B' f / V^ ^1' fl //|Dil ^^H^H^^^HBk. 'f/%» ^^ -"**■ ^\Jr%^wK^KM WOfMPmQhH * , ■ \ 1 " t! (3_ ti, o %^' ^>. V^ 0^^ c^^^ %^ %, ^•io. -V .^^ *- ''%0^ V/"V .#\v V I « >. "oo^ oo^ 3>' ■^.^^ x^^' .v■ < oV c. "^'" .#' ex"?-' ,0- vV ^^ .^/t9lh-. '' N \\ c ^-V^ 8 I » >> ^.c"^- SPECIAL EDITION The Century Cook Book AND Home Physician BY Jennie A. Hansey AND Dr. N. T. Oliver With 301 Illustrations Including Fine Engravings of Artistic Cookery Copyrighted, 1894, by Laird & Lee Copyrighted, 1897, by Wm. H. Lee Feed me with food convenient for me." — Prover6s, XXX, 8. CHICAGO LAIRD & LEE, PUBL^ ;■ 7 TWO fMNT^TMFrFlVFD A Few Press Endorsements. "Better and more fully illustrated than any other book of the kind." — Boston Globe. " The handsomest book for the purpose we have ever seen." — St. Paul Dispatch. "There has never been a superior book of its kind issued. ' ' — Blinneapolis Com. Bulletin. " In comparison with books of a similar nature, it is simplicity and directness itself; evidently the work of a practical and experienced housekeeper." — The American Grocer. "Just what its name implies — a Family Book." — Detroit Evening News. " Entirely original and thoroughly practical." — Balti- more American. "Refreshingly English, with names readily under- stood by American cooks." — Minneapolis Sunday Tri- bune. "Avery useful and valuable book." — Cincinnati Enquirer. " Many explanations omitted in other cook book- will be found here.'' — San Francisco Chronicle. "Will commend itself to womankind if only for its 'Golden Rules for the Kitchen.' " — Chicago Tribune. ' ' Will meet every reasonable requirement. ' ' — Chicago Herald. " it tells all about how to take care of the house, the person and the clothes. Treats of the common accidents of life, and what to do in emergencies." — Chicago Inter Ocean. " Contains many practical remedies for common com- plaints.'' — Philadelphia Evening Bulletin. " Indexed in such a way that what is wanted may be turned to without difficulty." — Indianapolis Tribune. ALPHABETICAL AND CLASSIFIED INDEX PAGE Appropriate Sauces for Fishes and Meats 28 Artistic Cookery 201-233 Apricots a la Cond^ 228 Artichokes with Dutch Sauce.... 219 Asparagus, Boiled 217 Asparagus Heads & la Duchesse.. 231 Basket of Fruit 226 Beef a la Jardinifere 209 Black Fish 203 Blanc Manger Ruban^ 232 Blue Fish 202 Bombe &, la Xapolitaine 225 Cardoons with Marrow 223 Cauliflower with Dutch Sauce ... 221 Charlotte Russe with Pistachios.. 230 Cod 203 Crust with Cherries 224 Farced Mushrooms 219 Filet of Beef ^laGodard ........ 211 Filets of Snipes in Cases 208 Fried Salsify or Oyster Plant 218 Green Peas with Croutons 220 Hamii la Printauifere 214 Ham Historic? 206 Ices In Fruit Moulds 227 King's Meringues 229 Lamb's Brains t\ laltalienne 211 Larded and Roasted Turkey with Truffles 216 Lobster Cutlets &, la Victoria 20.5 Loin of Veal Ma Alontglas 208 Mavonnaiseof Chicken with Jelly 207 Muscovite Jelly 230 Noix of Veal 213 Patties k la Financi^re 207 Pineapple fi la Creole 227 Plum Pudding with Punch 225 Roasted Capons with Water Cres- ses 215 Roasted Partridges 217 Saddle of Venison 212 Salmis of Woodcocks 206 Shad 203 Sheep's Tongues Jl la Dominicaine 205 Sirloin of Beef 214 Spinach with Soft Boiled Eggs.. 220 SuMoiseof Fruits, with Jelly.... 231 Sultan Cake 228 Sweet Breads k la Colbert 210 Trout .^ 204 „ Truffles in Napkins 222 Beei^ 29-35 geei-^ la Mode .".'.V.'.".'.'."'.'.'.'.".'.'.". 31 BeefCi^lje . . 34 Beef, e leamed'.'.'.".'.'. '.'.".*. !".'.'.".*.".!'. 35 BeefKi(jney 32 Beef Kidney No. 2 33 Beefsteak Pie 33 Beer, i-otted 35 Beef, Bpiced.... 35 Beef steak Toast 32 Beef Stew 30 Boiled Tongue 34 Braised Beef 30 Broiled Beefsteak Si Corned Beef 33 Filet of Beef, Larded 82 Fried Beefsteak 31 Hamburger Steak 33 How to Select Beef 29 Roast Beef 29 Scotch Roll 31 Stewed Ox Tails 34 Beverages 174-180 Almond Milk 177 Baked Milk 180 Blackberry Cordial .. 180 Broma and Cocoa. 175 Ching Ching. 177 Chocolate..,. 175 Coffee... . 174 Coffee, Essence of 178 Currant Water 178 EggWine. 177 Elderberry Syrup 180 Iced Tea 175 Koumiss 179 Lemon Syrup 178 Mulled Buttermilk 180 Orangeade 177 Pineapple Water 178 Russian Tea 175 Strawberry Water. 178 Strawberry Syrup. 180 Tea. 175 Bread and Cakes 109-116 Albany Breakfast Cakes 113 Baking Powder Biscuits 113 Boston Brown Bread 110 Bread Griddle Cakes 115 Breakfast Rolls ■ Ill Buckwheat Cakes 115 Chicago Muffins 116 Corn Bread, Steamed 113 Corn Gems 112 Cream Toast 115 Delicate Rolls , 110 Flannel Cakes 114 Fried Cakes 113 Fritters 113 Graham Bread 110 Graham Gems Ill Giaham Griddle Cakes ,.. 114 Green Corn Griddle Cakes 1 Id- Home Made Bread 110 Jolly Boys .. 118 Parker House Rolls Ill Pop Overs 114 Quick Muffins 11? VU Vlll Index. Railroad Yeast 109 Rusks 113 Sally Lunn 112 Salt Rising 109 Salt Rising Bread.... 109 Spanish Toast 115 Spider Corn Bread 113 Toast lln Vienna Rolls 115 Waffles 114 M^hite Muffins 112 Cake 117-127 Andalusian Cake 120 Angel Food 124 AppleCake 121 Black Cake 121 Bread Cake. 119 Uride Cake, rich 117 Chocolate Cake 124 Christening Cake, rich 117 Clove Cake 119 Cold Water Pound Cake 126 Cream Cake 124 Delicate Cake 126 Dolly Varden Cake 127 Dried Apple Cake 122 Dried Cherry Cake 120 French Cake , 121 Fruitcake 118 Golden Cake 125 Imperial Cake 123 Loaf Cake 126 Marble Cake 126 Measured Pound Cake 120 Molasses Cake. 125 Neufchatel Cheese Cake 127 Pork Cake 119 Poundcake 122 Raised Cake 126 Raisin Cake... 120 SilverCake 125 Snow Flake Cake 124 Soft Ginger Cake 125 Spice Cake 122 Sponge Cake 123 Tip Top Cake 124 Watermelon Cake 119 Water Sponge Cake.,., 123 White Cream Cake 126 White Sponge Cake.. 123 Wine Cake 123 Candy 172-173 Chocolate Caramels 173 Cream Candy 172 Crystalized Pop Corn 173 French Creams 172 Kisses 173 Molasses Candy 173 Kougat 173 Sugar Candy 172 Creams and Custards ^438-144 Berry Ice Cream. 139 Blanc Mange 140 Charlotte Russe 141 Chocolate Blanc Mange 140 Chocolate Ice Cream 1 38 Coffee Ice Cream 139 Custard, boiled 140 Floating Islaud. 1 40 Ice Cream 138 PAGE Jelly with Oranges 143 Lemon Ice 139 Lemon Jelly , 139 Orange Custards 144 Orange Jelly 139 Pineapple Jelly 139 Preserved Quinces 143 Rice Snowballs 144 Russian Cream 141 Spanish Cream 141 Stewed Apples and Custard 142 Stewed Pears 143 Whipped Cream 142 Dishes tor Invalids 181-187 Appetizers 182 Arrowroo't 187 Baked Beef Tea 184 Beef Broth 181 Beef Tea 181 Calf's foot Blanc Mange 186 Corn Coffee 182 Cornmeal Gruel 181 Cream of Tartar Drink 184 Eel Broth... 186 Flaxseed Lemonade 182 Gruel, How to make it 183 Herb Teas 187 Iceland Moss 184 Invalid's Cutlet 186 Invalid's Mutton Chop 183 Irish Moss or Carrageen 183 Jellieo Chicken 187 Jelly Water 182 Panada.... 184 Restorative Jelly.,. 185 Rice for Invalids 181 Sago, Cream and Extract of Beef 185 Slippery Elm Bark 187 Toast Water 182 Whey 183 Drop Cakes, Cookies, and Fried Cakes 132-137 Almond Cookies 134 Card Cakes 134 Chocolate Eclairs 136 Cocoanut Cookies 134 Cream for Filling 136 Cream Puffs 135 Cup Cakes 133 Doughnuts 136 Doughnuts, Raised... 136 Eclairs 136 Frosting........ 137 Frosting, boiled 137 Ginger Drop Cakes 133 Ginger Cookies, 13- , Ginger Drops 133 Ginger Snaps 135. Hermits 13?^ Jumbles 1'33 Lady's Fingers.... ''■3~' Lemon Cakes.. '34 Lemon Icing.... • 1^' Little Currant Cakes ••• ]35 Savoy Biscuits , '33 Sugar Cookies ... Transparent Puffs ,. Eggs ,. •• ] Soiled Eggs .♦ -•• Cheese Omelet.. ....... .v* 133 136 - 93 86 89 Index. jx PAGE Creamed Eggs 92 Curried Eggs 92 Deviled Eggs 86 Dutch Omelet 91 Eggs i\ la Suisse 92 Egg Baskets 87 Eggs on a Vlate 87 Eggs with Creamed Beef or Codfish 88 French Pancakes 90 Fried Eggs , 80 Ham or Beef Omelet 89 Hard Boiled Eggs, 88 Jam Omelet 90 Mushroom^Jmelet 89 Omelet, Plain 88 Omelet Soufli^e... , 89 Oyster Omelet 88 Poached Eggs ... 87 RumOmelet 89 Scotch Eggs 91 Scrambled Eggs 88 Scrambled Eggs Xo. 2 88 Snow Eggs 90 Fish, aud How to Cook it 14-22 Baked Fish 19 Boiled Cod j£> Boiled Flounders... 17 Boiled Salt Cod ,.. 17 Boiled Salt '>Vhi;e Fish, 17 Broiled Fish 17 Eel with Tartare Sauce 21 Escalloped Fish 20 Filets of Mackerel ... 21 Fish Balls 16 Fish Chowder 20 Fried Fish 18 Fried Herring 19 Fried Smelts 18 General Instructions 14 Salmon with Cai)er Sauce 21 Salt Cod with Eggs, 16 Salt Cod with Eggs No, 2 16 Stewed Fish 16 To Cook Eels 19 Pish aud 3Ieat Sauces 69-78 Allemande, or White Sauce 71 Anchovy Sauce 72 Apple Sauce 76 Asparagus Sauce 75 Bread Sauce 76 Caper Sauce 71 Cardinal Sauce 71 Celery Sauce 73 Cheap Gravy for Hashes, etc 77 Chili Sauce 69 Cream Sauce 70 Curry Sauce 69 Drawn Butter Sauce 70 EggSauce 71 Epicurean Sauce 75 French White Sauce 74 Good Sauce for Steaks 74 Good Gravy for Poultry, Game, etc 77 Hollandaise Sauce 74 Horseradish Sauce 73 Jelly Sauce, for Game 72 Kidney Sauce 75 Maitre d' Hotel Sauce 70 i PAGE Mint Sauce 69 Mushroom Sauce 74 Mustard Sauce 70 Normandy Sauce 73 Old Zealand Sauce 72 Olive Sauce 75 Oyster Sauce 73 Parsley Sauce 71 Poivrade Sauce 78 Robert Sauce 78 Tartare Sauce 77 Tomato Sauce 70 Truffle Sauce 72 Golden Kules for the Kitchen ... xv Garnishing xv How to Keep Persons andThingfs Neat and Fresh 233-266 The Care of the Person 235-247 Alcohol Sweat Bath 237 Almond Paste 242 Baths 236 Baths for Children 238 Baths for Person Suffering from Debility 237 Black Spots on the Face 239 Calamine Lotion 24ft Care of the Face 238 Care of the Hair 244 Care of the Hands 240 Care of the Kails 249 Care of the Teeth 243 Chapped Lips Cured 240 Cleaning Combs 246 Cleaning Sponges 246 Cold Cream 242 Crimping the Hair 245 Curling the Hair 245 Freckles 23S Hair Restorative 246 Hair Wash 24a Lip Salve 240 Pearl Water for the Complexion 239 Preventing the Skin from Crack- ing 239 Removing Sunburn 239 Sweetening the Breath 244 Softening the Hands .. 241 Tooth Powder 213 Violet Mouth Wash 244 Walnut Hair-Dye 245 Wash for the p'ace 240 Washing Brushes 246 Whitening the Hands 241 Home Made Perfumery 247-248 Almond Paste 248 Essence from Flowers 247 Otto of Roses 247 Perfume for Handkerchief 247 Scent Powder 248 Shampooing Liquid 248 Toilet Soap 248 Violet Powder 248 The Care of the Clothes 219-256 JSoot Cleaning 2ii6 Brushing Clothes 255 Cleaning Cloth 254 Cleaning Corsets 256 Cleaning Cream 2.53 Cleaning Feathers 254 Cleaning Lace..t 255 Index, PAOB Cleaning Ribbons 253 Glazing Linen 250 Good Blueing 250 Hard Soap 249 Hints for the Laundry 249 Holes in Stockings 251 Making Old Crape Look Nearly as New 854 Patent Leather Boot Cleaning 256 Eemoving Grease from Cloth 250 Renewing Velvet 254 Renovating Silk 254 Taking Out Spots and Stains from Dresses 251 Washing Flannels 255 Washing Fluid 249 Washing Silk 252 Wax Stains on Cloth 251 The Care of the House, Furniture and Bric-a-Brac 257-261 Brightening Gilt Frames 262 Cleaning Brass 258 Cleaning Floor Cloth 257 Cleaning Ivory 262 Cleaning of Lamp Chimneys 263 Cleaning Looki ng Glass es — 258 Cleaning Marble 257 Cleaning and Polishing Old Fur- niture 259 Cleaning Wall Paper 260 Destroying Carpet Bugs 260 Destroying Cockroaches. 261 Dusting a Room.. 263 Furniture Polish 261 Glue Paint for Kitchen Floor.... 259 Papering Whitewashed Rooms . . 260 Polishing Black Grates 263 Polishing Tortoise Shell 263 Preserving Cut Flowers 262 Removing Stains from Boards.. . 257 Reviving Cut Flowers 262 Routine of General Servant's Duties 264 Scouring Boards 258 Stains on Leather....... 263 Spots on Furniture 261 Sweeping a Carpet 261 Taking out Spots from Mahogany 261 Treasury Dept. Whitewash...... 259 Wash for Carpets 260 Whitening Stones.... 258 The Care of the Pantry... 265-66 Cleaning of Plate 266 Cleaning of Bottles 266 Plate Rags for Daily Use......... 266 Washing of Glass 265 Washing of Knives 266 Layer Cakes 128-131 Caramel Cake 131 Chocolate Cake 131 Coeoanut Cake 129 Cream Cake 130 Cream for Cake 130 Fig Cake 130 Fruit Layer Cake 128 Gaelic Fruitcake 128 Ice Cream Cake 131 Jelly Cakes 129 Jelly Roll 129 Lemon Cake ^^^ PAGE Pine Apple Cake. 131 Meat and How to Cook it 29-51 Miscellaneous Dishes 63 Almond Paste 68 Apples and Rice 67 Apple Fritters 67 Bananas, Fried 66 Boiled New England Dinner 63 Calf's Liver 64 Crust for Pot Pie 65 Crust for Raised Pie 65 Ham Sandwiches 65 Hash 66 Larding 65 Mock Duck 64 Nudeln 66 Oyster Sandwiches ...... . 65 Pot Pie W Potted Meats 63 Rissoles 68 Sweetbreads, Broiled 64 Tripe 63 Trout in Jelly 68 Mutton and Liamb 47-51 Boiled Leg of Mutton 51 Braised Leg of Mutton 47 Breast of Mutton, Fried 49 Breast of Lamb and Green Peas. . 50 Broiled Mutton Chops 50 Harricot of Mutton 48 Irish Stew 47 Kidneys on Toast 50 Lamb Chops Sautg with Peas 51 Roast Mutton 47 Roast Saddle of Mutton 48 Roast Saddle of Lamb. 49 Scotch Haggis 49 Our ftledical Adviser 267-353 }Yliat to ido in Case of Accident or Sudden Illness 269-280 Apoplexy 269 Bleeding 273 Bruises 269 Choking 269 Concussion of the Brain 269 Dislocations 269 Drowning 270 Epilepsy....... 271 Fainting 271 Foreign Bodies; in the Nose 272 " " in the Ear 273 " " in the Eye 272 Fractures 273 Hemorrhage, from Artery, 273 " from Varicose Veins 273 " from the Nose 273 "■ from Leech Bites 273 " Tooth Extraction.... 273 " af ter Confinement. . . 274 " from Umbilical Cord 274 Internal Bleeding .. 274 Hysteria 274 Intoxication 275 Poisons, General Rule 275 Poisons; Separate Treatment... 275-277 Aconite 275 Alkalies 275 Arsenic 276 Barytas 276 Belladonoa £79 Index. XI PAGE Carbolic Acid 276 Copper 276 Corrosive Sublimate 276 Foxglove 276 Fungi [Mushrooms] 276 Hemlock 276 Henbane 276 Hydrochloric Acid 276 Laburnum 276 Laudanum . 276 Lead 277 Nitric Acid 277 Oxalic Acid 277 Phosphorus 277 Prussic Acid 277 Shell Fish 277 Sulphuric Acid 277 Vitriol '. 277 Scalds or Burns 277 Sprains 278 Suffocation 278 Sunstroke 278 Wounds ,....278-280 Contused or Lacerated 278 Dog Bites 279 Gun Shot 279 Perforating .279 Poisons 279 Snake Bites 279 Stings 280 Bandaging Taught by Pictures ..281-282 Beginning to Bandage the Ankle and Leg 283 Comfortable Arm Sling 281 Fracture of the Arm 282 Hand Bandage , 281 Head Bandage 281 Small Sling for Arm 281 Splint for a Fracture of Bones in the Leg 282 Thumb Bandage 281 In the Sick Room 283-290 Administering Medicine 287 Cleanliness 285 Convalescence 285 Doctor's Orders 287 First Stage of Sickness 288 Fomentations 289 Food 284 Furnishing of the Room 283 Influence of Mind on Body 285 Light 284 Poultices 289-290 Linseed Meal 290 Mustard 290 Professional Nurses 288 SickNursing 286 Temperature 284 Tranquility < 285 Ventilation 283 The Family Doctor 291-353 Asthma 291 Biliousness 292 Bronchitis 292 Bruises 293 Burns and Scalds 294 Catarrh. 294 Chilblains 314 Cholera, Asiatic 295-299 PAGE Cholera, Asiatic, (Sir Edwin Arnold's Advice)....... 298 Cholera Morbus 300 Cholera Infantum 300 Chronic Rheumatism 301 Chronic Ulcers 302 Cold in the Head 302 Colic 302 Constipation .303-304 Consumption 305-310 Diarrhoea 310 Digestion of Food 311 Dropsy 311 Dysentery 311 Dyspepsia 312 Epilepsy 313 Facial Neuralgia 314 Frost Bite . . 314 Frost Bitten Fingers and Toes 314 Gout 314-316 Grippe 318 Healing Ointment... 318 Heartburn 316 Heatstroke 316 Hydrophobia 317-319 Influenza 318 Ingrowing Nail 319 Lumbricoid or Round Worms ... 319 Mastitis ' 320 Nasal Catarrh 321-323 Nervous Prostration. 322 Nausea in Pregnancy 322 Night Terrors 322 Piles 323 Rheumatism 324 Dr. Agnew's Prescription 335, Sciatica Liuiment 325 Seatworms 325 Sprains 325 Sore Nipples 326 Stomach ache 326 Sweating of the Feet 326 Tapeworm 326 To Abort a Felon 327 Tonsillitis 327 Toothache 328 Water Brash 329 Diseases of Infancy and Childhood 329-34i Chicken Pox... 329 Convulsions 330 Croup 331 Diarrhoea 332 Infant's Colic 333 Measles 333-335 Prickly Heat 335 Ring Worm 335 Scarlet Fever or Scarlatina 336-338 Teething 338 Thrush 338 Whooping Cough 339-341 Liniments, Syrups and Troches. . .341-342 "Best Linimeut" 341 Cough Syrup 342 Cough Troches 342 Remedy for Burns 341 Stillingia Liniment 341 Stimulating Balsam 341 Homeopathic Medicines and Their Use in the Family S48-349 xn hideii. j^ dvantages of Homceopathy 348 Diet 348 Homceopathy Defined 343 Medicines Used In Homceopathy. 349 Practice of Homoeopathy 346 Practice Supported 346 Preparation of Homoeopathic Medicines 347 Principle of Homoeopathy 344 Principle Supported 345 Homoeopathic Treatment of Dis- eases . ; 350-353 Appetite, Failure of 350 Biliousness 350 Bruises 350 Catarrh 351 Cold in the Head 351 Colic 351 Constipation 352 Cough 352 Diarrhoea 352 Fever 353 Headache 353 Indigestion 353 J?a8try 154-161 Pies 156-161 Apple Cream Pie 159 Chocolate Cream Pie 159 Cocoanut Pie 159 Cream Pie 160 Custard Pie 159 Fruit Pies 156 Lemon Cream Pie — 158 Mince Meat. . 157 Mock Mince Pie 157 Neapolitaines 161 Orange Pie ■ 159 •» Orange Tarts 160 Pie Crust 156 Potato Cream Pie 158 Puff Paste 156 Pumpliin Pie 158 EhubarbPie 161 Sand Tarts 160 Sour Milk Pie, 160 Squash Pie 158 Sweet Potato Pie 160 Tart Paste 156 Transparent Pie 159 Short Cake 155-156 Crust 155 Fruit for Short Cake 155 General Instructions 154 Roll Puddings 155 pickles and Preserves 162-171 Blackberry Pickle 167 Brandied Peaches 168 Canned Fruit 169 Chili Sauce 165 Chow Chow 162 Citron Preserves 166 Cucumber Pickles 163 FruitJellies 170 Grape Catsup 169 Green Tomato Pickles 163 Jams 170 Melon Preserves 166 Mustard Pickles 163 Orange Marmalade 170 Plum Catsup 169 PAGfi Pickled Apples 169 Pickled Gherkins 166 Pickled Lily , 165 Pickled Nasturtiums 165 Pineapple Preserves 167 Preserved Fruit 168 Ripe Cucumber Pickles 162 Ripe Tomato Pickles 164 Sliced Green Tomato Pickles 164 Spiced Tomatoes 165 Sweet Chow Chow 163 Tomato Catsup 165 Tomato Chutney 165 Tomato Preserves 164 Walnut Ketchup 167 Pork 41-46 Baked Pork Tenderloin 43 Boiled Bacon 44 Boiled Ham 43 Breakfast Bacon 44 Broiled Sausages 42 Collared Pig's Face 44 Fried Pig's Feet 43 Fried Sausages 43 Ham and Eggs 44 Pig's Feet, Broiled 43 Pork and Beans 42 Pork Chops 45 Pork Tenderloin, Broiled 41 Roast Leg of Pork 46 Roast Pig 42 Roast Pork 41 Salt Pork 41 ToBakeaHam 46 Poultry and Game 52-62 Boiled Fowl and Rice 55 Brine for Beef, Bacon, Ham and Venison , 62 Broiled Chicken 54 Broiled Venison 60 Chicken Fricassee 53 Chicken Patties... 55 Chicken Pie 54 Chicken Pot Pie, 55 Curried Chicken 58 Fowl k la Marengo 58 Fried Rabbit 59 Grand Pacific Game Pie " 61 Grouse, Larded 61 Jugged Hare 60 Pigeon Pie 62 Pressed Chicken 55 Quail on Toast 56 Roast Chicken 54 Roast Goose 57 Roast Partridge 59 Roast Pigeons 56 RoastRabbit 59 Roast Venison 60 Smothered Chicken 54 Stewed Duck and Peas 57 Stewed Rabbit 59 Turkey Stuffed, Giblet Sauce 52 Turkey Stuffed with Chestnuts. .. 53 Turkey Stuffed with Oysters 52 Preface V Puddings 145-150 Apple Dumpling 150 Black Pudding 148 Cabinet Pudding 149 Golden rules for the kitchen Without cleanliness and punctuality good Cooking is tmpossihle. Leave nothing dirty', clean and clear as you go* A time for everything, and everything in time. A good Cook wastes nothing. An hour lost in the morning has to be run after aS^ day. Haste without hurry saves worry, fuss and flurr;^. Stew boiled is Stew spoiled. Strong fire for Roasting ; clear fire for Broiling, Wash Vegetables in three waters. Boil fish quickly, meat slowly, : : GARNISHING : : There is a congruity in the serving and garnishing of dishes ^hat is often lost sight of. To be very neat, very simple, and good of the kind, is generally all that is wanted in a moderate household. There never can be any excuse for untidy serving, or food set awry, and grease in the wrong place, sauce spilt over the edges of the dish, or dirt. Such things look worse on an elaborate dinner than a plain one, just as a soiled collar and dirty hands look worst of all with a smart dress and gold bracelets. One word more: Never attempt to serve a dinner beyond your powers. XV THE TIME IT TAKES TO COOK FOOD NOTE: — The figures found here may vary slightly according to the degree of heat, the nature of the water, the material of the cooking uten- sils; but they may be relied upon to be, on the average, cor'-eot. NATtTKE OF THE FOOD. Asparagus Beef, rib or sir- loin; rare. . . . Beef, rib or sir- lion; well done Ten minutes for each additional pound, Beef, rump, rare " " well done Beets, young. . " winter. . Cabbage, young " winter Capon Chicken Corn, green . . Duck , . . Duckling Fowl, large... " small.. Goose Lamb QUANTI- TIES IN LBS. full size full size large small full size 9 25 45 5 55 15 20 to 30 30 50 to 60 25 to 35 45 30 NATURE OF THE FOOD. Onions, young. " winter. Peas, green. . . Pigeon Pork, spare rib . " chine . . . Potatoes, boiled " baked Shell beans. . . Squash, boiled. ' ' baked . Spinach Sweet potatoes, boiled Sweetpotatoes, baked Tomatoes .... '' canned Turkey, stuffed Turnips, young " winter Veal QUANTI- TIES IN LBS. under 10 lbs, 10 over 10 30 20 to 25 30 30 30 45 25 45 15 45 45 25 45 WEIGHTS AND THEIR EQUIVALENTS. I lb. of flour , I quart. I pound of granulated sugar , 2 cups. I pound of pulverized sugar 2 heaping cups. I pound butter 2 cups. I pound of chopped meat i pint. 10 medium sized eggs i pound. I flowing over pint of milk i pound. 1 teaspoonful of soda and 2 of cream tartar, equal three teaspoonfuis of baking powder. A cupful of sour milk requires a level teaspoonful of soda, 2 ordinary sized cupfuls equal one pint. XVI SOUPS AND HOW TO MAKE THEM Stock. In preparing stock, which is the basis of most u»7ups and meat sauces, it is not necessary to go through the vedious processes prescribed by some. It is simply to extract the juices of meats and bones by long and gentle simmering. A shank or other meat bones, the carcass of a roast turkey or chicken, the trimmings of roasts or steaks are all excellent to prepare stock*from. Put in a pot and cover with cold wa^er, add a handful of salt and boil gently for several hours. Do iiot add any vegetables or spices, as all vegetables lose their freshness and flavor by long continued cooking and the Havor of the spice might conflict with the other in- gredients of the soup for which the stock is intended. t Soups and How to Make Them Skim off all scum that may rise and add water from time to time as the stock boils away. When you are ready to make the soup, take out all the meat and bones and strain the stock through a sieve, a hair one if you have it; the stock is now ready for use unless you want a perfectly clear soup. In that case, after the stock is strained, put it back in the pot and stir in one or two beaten eggs; put back on the fire and as it boils up the ^^— :_Jl^jj ^>)k BEEF lii>w to Select Beef. In selecting beef see that the graiti IS smooth and open; if the fiber parts or breaks readily on being pressed by the finger, it will be found to be tender. The color should be a deep rose, and the fat a rich cream color; if the fat is white it is an indication that the beef is young and lacking in flavor, and if of a deep yellow, the meat will -be apt to be tough and of inferior quality. The choicest cuts for roasting are the sixth, seventh and eighth ribs, the sirloin and porterhouse cuts. In selecting steak, avoid the first three or four cuts, as they are apt to be broken and stringy. Sirloin and short cut porterhouse steaks are best, although the pinbone steak is considered best by some. Round steak is almost invariably tough. Beef tenderloin, cut across the grain, makes most delicious steak. Roast Beef. After selecting the roast at the market if the rib is too long for the roast to present a symmetrical appear- ance, have the butcher saw off about four inches of the rib and remove the chine, leaving the Sirloin of Beef. ribs in the roast. All meats are better flavored and more nutritious by being c®oked without 39 30 Meat and How to Cook It removing' at least some of the bones. To prepare for roast' ing, wash the meat and wipe dry with a towel, dredge with salt and pepper, put in the pan on a rack, if you have one, pour a pint of water in the pan, and put in the oven. The oven should be very hot for the first ten or fifteen minutes, to harden the albumen, after that a more moderate heat will answer. The time required to roast beef is from ten to twenty minutes to the pound, according as it is to be rare, medium, or well done. Baste every ten or fifteen minutes. Some cooks di'edge the roast with flour to prevent the juices from escaping. A few minutes before serving, remove the meat from the pan, place in the warming closet and into the gravy stir a tablespoonful of flour mixed with half a cup of water; if too thick, add more water. If there is too much fat it should be skimmed off before thickening the gravy. Serve tne roast on a hot platter and the gravy in a hot boat. Braised Beef. Take four or five pounds of beef, that with a little fat on it is best, and have it cut in squares about three inches long by two broad, and one and a half or two inches thick, dredge with salt and pepper and a little flour. Slice half a pound of fat pork into an iron dripper or braising pan, fry until crisp, draw to one side and slice- in two onions and half of a small carrot, fry these until brown and then put in the beef, laying the pieces side by side, add two tablespoonfuls of water and cover, cook slowly until the meat is brown on all sides; it will take from two to three hours; when done, take out the meat, add a pint of water, stir a tablespoonful of flour mixed smooth with a little water, pour around the meat and serve. Beef Stew. Take two or three pounds of clean beef or ihe remnants of a roast, cut into small pieces, put in a stew- pan, cover with water and boil until tender, add a small lump of butter and thicken with a tablespoonful of flour mixed smooth with a little cold water. Some prefer a few Meat and How to Cook It 31 Pimento. (Allspice.) vegetables boiled with the meat, or a few dumplings make a nice addition. Beef a Lia Mode. You need about 3 lbs. of clod or flank of beef, 2 oz. of clarified dripping, I large onion, flour, 2 quarts of water, 12 berries of allspice, 2 bay-leaves, ^ tea- spoonful of whole black pepper, salt to taste. Cut the beef into small pieces, and roll them in flour; put the dripping into a stew-pan with the onion, which should be sliced thin. Let it get quite hot; lay in the pieces of beef, and stir them well about. When nicely browned all over, add by degrees boiling water in the above proportion, and, as the water is added, keep the whole well stirred. Put in the spice, bay- leaves, and seasoning, cover the stew-pan closely, and set it by the side of the fire to stew very gently, till the meat be- comes quite tender, which will be in about three hours, when it will be ready to serve. Remove the bay-leaves before it is sent to table. Scotch Roll. Take four or five pounds of the flank of ? beef, wash and dry with a towel, spread on the board and dredge with salt and pepper. Make a dressing of a 'quart of bread crumbs, moistened with milk or water, and seasoned with two tablespoonfuls of melted butter, a small onion chopped fine, a tablespoonful of powdered sage, and pepper and salt to taste, mix all well together and spread evenly over the meat. Roll up and tie with twine, put in a pan with a pint of water and bake for two or three hours, rolling over often so as to cook even on all sides. Fried Beefsteak. In very hot frying pan put a little fat then your steak, season with salt and pepper; fry to a nice brown; cover not while cooking. When done, spread some good butter over it and serve. 32 Meat and Hozv to Cook It Broiled Beefsteak. Have your steak from three- quarters to an inch in thickness. Never pound steak. Butter your steak and broil quickly over a clear fire, season with salt and pepper, put a piece of good butter on a hot plate and the steak on top. Serve at once. Hamburger Steak. Chop a pound of lean beef very tine, a small piece of suet makes a good addition; shred an onion, mix with the beef, season v/ith salt and pepper, and a little savory; fry in butter and serve. Corned Beef. It takes a cook to make nice corned beef This meat shou'd be boiled slow and when done take pot and all off the fire, leaving the corned beef in its stock until wanted to send to the table. Any piece left over to be used cold, should be left in the stock until cold and then taken out, put on a plate and placed in the refrigerator. Filet of Beef Larded. Order the filet from your butcher larded. About five pounds will be enough for a dinner of eight persons. Cut an onion, a carrot and one- fourth of a turnip in slices, and put in the pan intended to roast the fiiet; salt the meat, pour a little fat over it and put in the oven to roast. Should the top or larding ends get too brown, butter a piece of paper on both sides and place over the meat. Thirty minutes will be required to cook a five pound filet rare. Serve v/ith mushroom sauce. Beefsteak Toast. Chop pieces of cold steak very fine, put in a stew pan with a small lump of butter and enough water to more than cover. Boil twenty minutes, then stir in a well beaten ^gg. Season with salt and pepper, pour over toasted bread and serve hot. Beef Kidney. Take one kidney, one desertspoonful of minced parsley, i teaspoonful of minced shalot, salt and' pepper to taste, ^ pint of gravy, 3 tablespoonfuls of sherry. Take off a UttU of the kidney fat, mince it very fine, and Meat and How to Cook It 33 put it in a frying pan; slice tiie kidney, sprinkle over it parsley and shalotsin the above proportion, add a seasoning of pepper and salt, and fry it of a nice brown. When it is done enough, dredge over a little flour, and pour in the gravy and sherry. Let it just simmer, but not boil any more, or the kidney would harden; serve very hot, and gar- nish with croutons. Where the flavor of the shalot is dis- liked, it may be omitted, and a small quanaty of savory herbs substituted for it. Beef Kidney, No. 2. (A more simple method.) Cut the kidney into thin slices, flour them, and fry of a nice brown. When done, make a gravy in the pan by pouring away the fat, putting in a small piece of butter, ^ pint of boiling water, pepper and salt, and a tablespoonful of mush- room ketchup. Let the gravy just boil up, pour over the kidney and serve. Beefsteak Pie. Take three pounds of steak, seasoning ^^^'x's*^.^ to taste, of salt, cayenne and black pepper, crust, water and the yolk of an ^gg. Have ^S- the steaks cut from a rump that has hang a Beef steak Pie. ^^^ days, that they may be tender, and be particular that every portion is perfectly sweet. Cut the steaks into pieces about three inches long and two wide, allowing a small piece of fat to each piece of lean, and arrange the meat in layers in a pie-dish. Between each layer sprinkle a seasoning of salt, pepj:)er and, when liked, a few grains of cayenne. Fill the dish sufficiently with meat to support the crust, and to give it a nice raised appearance when baked, and not to look flat and hollow. Pour in sufficient water to half fill the dish, and border it with paste {see Pastry) ; brush it over with a little water, and put on the cover; slightly press down the edges with the thumb, and trim off close to the dish. Ornament the pie with leaves or pieces of paste, cut in any shape that fancy 34 Meat and H&ix/ to Cook It may direct, brush it over with the beaten yolk of an egg ^ make a hole in the top of the crust, and bake in a hot oven for about an hour and a half. The addition of some sheep's kidneys is an Improvement; or, if these cannot be had, some bullock's kidney, cut up small, is almost as good, and forms an excellent gravy. Beef Cake. Take the remains of cold roast beef; to each pound of cold meat allow ^ lb. of bacon or ham; seasoning to taste, of pepper and salt, i small bunch of minced savory herbs, i or 2 eggs. Mince the beef very finely (if under done, it will be better), add to it the bacon, which must also be chopped very small, and mix well together. Season, stir in the herbs, and bind with an egg, or 2 should i not be sufficient. Make it into small square cakes, about half an inch thick, fry them in hot dripping, and serve in a dish with good gravy poured round them. Boiled Tongue. You need one tongue, a bunch of savory herbs and water. If the tongue is salted, it must be soaked in fresh water over night if fresh, salt must be added to the water in which it is boiled; when tender takeout of the kettle, put in- a pan, pour cold water over it, and peel off the skin, trim off the roots and tip, and serve. Stewed Ox-Tails. Procure 2 ox-tails, i onion, 3 cloves, I tlade of mace, %. teaspoonful of whole black pfpper, ]4^ teaspoonful of allspice, Yz teaspoonful of salt, a small bunch of savory herbs, thickening of butter aii^ powdered sage; put in a pan with a EoastPork. teacupful of Water and roast two hours. Pork Tenderloin Broiled. Have your butcher either split, the tenderloin lengthwise or cut crosswise and flatten; put on a wire-broiler and cook over a clear fire; when done put in a pan with a lump of butter and let the juice of the meat and the butter come to a boil. This makes a delicious sauce; season with salt and pepper and serve hot. Salt Pork. Cut into slices, put in a pan, pour on cold water and let come to a boil. This, unless the pork is very salt, will freshen sufficiently. Take out the pork, throw the water away, roll the pork in flour, and fry to a nice "^rown. Serve with cream gravy. Salt Pork No. 2. Freshen as above, make a batter of one beaten ^gg, 2 tablespoonfuls of milk and one of flour, well beaten together, put a little fat in the fry- ing pan, dip the pork in the batter, Spare Rib of Poik. f^y slowly and serve hot. Salt Pork No. 3. Cut the pork in slices and soak for twelve hours in equal quantities of milk and water; then fry carefully, as it is liable to scorch. When done, takeout 41 42 Pork the meat, pour off part of the fat, and Into the remainder pour a cupful of cream, let it cook two or three minutes, pour over the pork and serve. Pork and Beans. Soak two pounds of beans in cold water over night, wash thoroughly, put in a pot or jar in which they are to be baked, cover with clear stock, put a piece of freshened salt pork on top and bake in a moderate oven for six hours, add water from time to time as the beans cook dry. Another way to bake beans is to soak over night, put in the pot next morning with a piece of salt pork and boil until done, strain the liquor off the beans, stir in two tablespoonfuls of molasses, a teaspoonful of mustard, pepper, and salt, if necessary, put in a baking pan, with the pork in the middle and bake in the oven for thirty or forty minutes. Broil Sausages. Take off the skin and flatten the link to half its thickness, put in a wire broiler and broil until done over a Saasages. clear fire, arrange on a platter, put a small lump of butter on each piece, put in the oven for a few moments, and serve. Koast Pig. A pig from three to six weeks old is best for roasting. Leave the pig whole and wash inside and out, chop the liver and mix with equal quantities of bread crumbs and mashed potatoes, add two Eoast Sucking Pig. chopped onions, a little parsley, and salt and pepper to taste, mix into a paste with two beaten eggs, a lump of butter and about a teacupful of milk, stuff the pig with dressing, sew it up, put in a pan and roast from one and a half to two hours, basting frequently. Make a dressing with a glass of wine, some of the stuffing, and the drippings. When the pig is done, put on a platter, put Pork 43 a lemon or apple in its mouth, and serve with the sauce. Baked Pork Tenderloin. Split the tenderloin through lengthwise; make a stuffing of bread, seasoned with salt, pepper and some kind of sweet herb, stuff the tenderloin and tie a string around it to keep the filling in, add a cupful of water and bake some forty to fifty minutes; baste frequently. Boiled Ham. If the ham is quite salt and has been cured some time, it will require soak- ing from ten to twenty-four hours, during which the water should be Ham. changed several times. After the ham has been soaked sufficiently, scrape and clean thoroughly, cutting away any part that may be rusty or discolored. Put the ham in any vessel suitable for boiling it and cover plentifully with water, let it come to a boil very slowly and skim off the scum as it rises. When it boils clear, set the pot on the back of the stove and let it simmer slowly but steadily until done, then take out of the liquor, strip off the skin, dust with cracker or bread crumbs and put in the oven and brown. Pig's Feet Broiled. Pig's feet should be boiled for about six hours. When cold, split in two and broil on a wire broiler over a clear fire, baste with butter, seam with salt and pepper and serve. Fried Pig's Feet. Boil the pig's feet and when cold split open, dip in beaten tgg^ then in bread crumbs and fry in hot fat and serve with tomato sauce. Fried Sausages. Prick the sausages with a fork (this prevents them from bursting), and put them into a frying pan with a small piece of butter. Keep moving the pan about, and turn the sausages three o" four times. In from lo to 12 minutes they will be sufficiently cooked, unless they are very large, when a little more time should be 44 Porh allowed for them. Dish them with or without a piece oi toast under them, and serve very hot. In some countries, sausages are boiled and served on toast. They should be plunged into boiling water, and simmered for about ic or 12 minutes. Note. — Sometimes, in close, warm weather, sausages very soon turn sour; to prevent tiiis, put them in the oven for a few minutes with a small piece of butter to keep them moist. When wanted for table, they will not require so long frying as uncooked sausages. Ham and Eggs. Have the ham cut in very thin slices, cut off rind and any imperfections or discolorationsthat ma}; be in the meat and fry carefully until done, remove to a platter and break the eggs one at a time in a saucer and then slip it into the hot fat, being careful not to break the yolk. Do not turn the eggs over, but baste the hot grease over them, to cook the top; when done, lay around the ham, pour on the gravy, and serve. Breakfast Bacon. Cut nice bacon in thin slices and fry to a crisp. This is nice to serve with calf's liver. - Boiled Bacon. As bacon is frequently excessively salt, let it be soaked in warm water for an hour or two previous to dressing it ; then pare off the rusty parts, and scrape Boiled Bacon. under-sidc and rind as clean as possible. Put it into a saucepan of cold water, let it come gradually to a boil, and as fast as the scum rises to the surface of the water, remove it. Let it simmer very gently until it is thoroughly done; then take it up, strip off the skin, and sprinkle over the bacon a few bread-raspings, and garnish with tufts of cauliflower or Brussels sprouts. When served .alone, young and tender broad beans or green peas are the usual accompaniments. Collared Pig's Face. (A breakfast or luncheon dish,) V^ou need one pig's face; salt. For brine, i gallon of spring Pork 45 water, i lb. of common salt, ^ handful of chopped juniper berries, 6 bruised cloves, 2 bay-leaves, a few sprigs of thyme, basil, sage, ^ oz. of saltpeter. For forcemeat, Yz lb. of ham, Yz lb. of bacon, i teaspoonful of mixed spices, pepper to taste, % lb. of lard, i tablespoonful of minced parsley, 6 young onions. Singe the head carefully, bone it without breaking the skin, and rub it well with salt. Make the brine by boiling the above ingredients for a quarter of an hour, and letting it stand to cool. When cold, pour it over the head, and let it Pig's Face. steep in this for 10 days, turning and rubbing it often. Then wipe, drain and dry it. For the forcemeat, pound the ham and bacon very finely, and mix with these the remaining ingredients, taking care that the whole is thoroughly incorporated. Spread this equally over the head, roll it tightly in a cloth, and bind ft securely with broad tape. Put it into a saucepan with a few meat trim- mings, and cover it with stock, let it simmer gently for four hours, and be particular that it does not stop boiling the whole time. When quite tender, take it up, put it between two dishes and a heavy weight on top, and when cold, remove the cloth and tape. It should be sent to table on a napkin, or garnished with a piece of deep white paper, with a ruche at the top. Pork Chops. You need a loin or fore-loin of pork, egg and bread crumbs, salt and pepper to taste; to every table- spoonful of bread crumbs allow >^ teaspoonful of minced sage: clarified butter. Cut the cutlets from a loin or fore- loin of pork; trim them the same as mutton cutlets, and scrape the top part of the bone. Brush them over with tgg^ sprinkle with bread crumbs, with which have been mixed minced sage and a seasoning of pepper and salt; drop a little clarified butter on them, and press the crunibs well 46 Pork down. Put the frying pan on the fire, put in some lard; when this is hot, lay in the cutlets, and fry them a light Drown on both sides. Take them out, put them before the fire to dry the greasy moisture from them, and dish them on mashed potatoes. Serve with them any sauce that may be preferred, such as tomato sauce, sauce piquante, or pickled gherkins. Roast Leg of Pork. Take a leg of pork, a little oil, stuffing of sage and onions. Choose a small leg of pork, and score the skin across in narrow strips, about a quarter of an inch apart. Cut a slit in the knuckle, loosen the skin, and fill it with a sage and onion stuffing. Brush the joint over with a little salad oil (this makes the crackling crisper, and a better color), and put it down to a bright, clear fire, not too near, as that would cause the skin to blister. Baste it well, and serve with a little gravy made in the dripping pan, and do not omit to send to the table with it a tureen of well made apple sauce. To Bake a Ham. You need a ham ; a common crust. As a ham for baking should be well soaked, let it remain in the water for at least 12 hours. Wipe it dry, trim away any rusty places underneath, and cover it with a common crust, taking care that this is of sufficient thickness all over to keep the gravy in. Place it in a moderately-heated oven, and bake for nearly 4 hours. Take off the crust, and skin, and cover with raspings, the same as for boiled ham, and garnish the knuckle with a paper frill. This method of cooking ham is, by many persons, considered far superior to boiling it, as it cuts fuller of gravy and has a finer flavor, besides keeping a much longer time good. MUTTON AND LAMB Hoast Mutton. Wash and wipe dry a nice leg c{ mutton ; with salt, pepper and flour, put in the dripping pan with a littk water. Baste frequently with the drippings. Cook from an hour and Koast Mutton. a quarter to an hour and a half. A few vegetables sliced in the pan always improve the flavor of the roast. Irish Stew. Blanch three pounds of mutton chops by dipping alternately in hot and cold water, put in a stewpan and barely cover with water; let come to a boil; skim care- fully ; season with salt, parsley, mace and a few whole pepper corns, boil half an hour; then add a quart of small onions, boil half an hour longer, and add a quart of &mall potatoes; boil until done; lay the chops around the edge of a platter, skim out the potatoes and onions, and put in the middle; thicken the gravy with a very little flour and pour over the vegetables. Sprinkle over the whole two or three table- spoonfuls of finely chopped parsley. Braised Leg of Mutton. You need i small leg of mutton, 4 carrots, 3 onions, i faggot oi savory herbs, a bunch of parsley, seasoning" to taste of peppej and salt, a few slices of bacon, a few veal trimmings, y^. pi-^t of gravy or water. Line the bottom of a braising pan wiv.i a few si ices of bacon: 47 48 Mutton and Laind Saddle of Mutton. put in the carrots, onions, herbs, parsley, and seasoning, and over these place the mutton. Cover the whole with a few more slices of bacon and the veal trimmings, pour in the gravy or water, and stew very gently for 4 hours. Strain the gravy, reduce it to a glaze over a sharp fire, glaze the mutton with it, and send it to table; place on a dish of white haricot beans boiled tender, or garnished with glazed onions. Roast Saddle of Mutton. To insure this joint being tender, let it hang for ten days or a fortnight, if the weather permits. Cut off the tail and flaps, and trim away every part that has not in- disputable pretensions to be eaten, and have the skin taken off and skewered on again. Put it down to a bright, clear fire, and when the joint has been cooking for an hour, remove the skin and dredge it with flour. It should not be placed too near the fire, as the fat should not be in the slightest degree burned, but kept constantly basted, both before and after the skin is removed. Sprinkle some salt over the joint; make a little gravy in the dripping pan; pour it over the meat, which send to table with a tureen of made gravy and red currant jelly. Haricot of Mutton. The breast or shoulder of mutton is generally used for a haricot. Put your meat with a lump of butter in a roasting pan and put in the oven and roast to a nice brown; Shoulder of Mutton. transfer to a saucepan, cover with stock, and let boil; cut a carrot or nice sweet turnip into regular shaped pieces and let them boil with the mutton; also prepare a few small onions and put In the stew whole; pare and cut some potatoes the same shape as the other vegetables, and pui in stew; season with salt and pepper, 3 Mutton and Lainh 49 little Worcestershire sauce, and a glass of sherry. This stew should have a nice brown color. If the sauce is too thin thicken with a little flour. Koast Saddle of Lamb. This joint is now very much in vogue, and is generally considered a nice one for a small party. Have ready a clear, brisk fire, and put down the joint at a little distance, to prevent the fat from scorching; keep it well basted all the time it is cooking. Serve with mint sauce and a fresh salad, and send to table with it either peas, cauliflowers, or spinach. Breast of Mutton Fried. Cut a. two- inch square out of the breast and boil until very tender; lay the pieces on a platter and draw the bones out very carefully; Roast Lamb. after boning the pieces lay in a pan, cover with a plate, put a weight on top, and press until cold; cut into squares suitable for serving, dip in beaten ^gg^ then in bread crumbs and fry in hot fat, and serve with tomato sauce and string beans. Scotch Haggis. You need a sheep's pluck and stomach, y^ lb. of suet, Yz lb. of oatmeal, an onion, pepper and salt. Have the stomach bag properly cleaned by the butcher, wash it well and put it in a saucepan of cold water and bring to the boil, which will make the bag contract. Take it out of the water at once, wash and scrape it well and lay it in salt and water. Wash the pluck thoroughly and boil it gently for one hour and a half with the windpipe hanging out over the edge of the pot that all impurities may escape through it. Take all gristly parts from the lungs and heart, and mince the remainder, grate the best parts of the liver, chop the suet and onion fine, toast the oatmeal in the oven and put all in a basin, with a dessertspoonful of salt and rather less than half the quantity of pepper. Moisten with half a pint of the liquor in which the pluck was boiled. Take the stomach 50 Mutton and Lamb bag from the brine, and keeping the smooth side inside, fill it with the mixture (not quite full) and sew it up. Put the haggis in a pot of boiling water and boil gently for 3 hours, with a plate under to prevent it from sticking, and prick it now and then with a needle to prevent its bursting. Kidneys on Toast. Procure 2 sheep's kidneys, or i>^ lb. of bullock's kidney, i oz. of butter, cayenne, a squeeze of lemon, salt, 2 slices Kidneys on Toast. ^f hot buttered toast. Stew the kidneys with a very little water until tender, remove the skin and gristle, and pound smooth in a "mortar, with the hutter, lemon juice, salt and cayenne to taste. Spread the mixture on the toast, which should be buttered on both sides, and put in the oven to get hot through. Breast of Lamb and Green Peas. Remove the skin from a breast of lamb, put it into a saucepan of boiling water, and let it simmer for 5 minutes. Take it out and lay it in cold water. Line the bottom of a stewpan with a few thin slices of bacon; lay the lamb on these; peel the lemon, cut it into slices, and put these on the meat, to keep it white and make it tender; cover with i or 2 more slices of bacon; add a pint of stock, onion, and herbs, and set it on a slow fire to simmer very gently until tender. Have ready some green peas, put these on a dish, and place the lamb on the top of these. The appearance of this dish may be much improved by glazing the'lamb, and spinach may be substituted for the peas when variety is desired. Broiled Mutton Chops. Cut the chops from a well- hung, tender loin of mutton, remove a portion of the fat, and trim them into a nice shape; slightly beat and level them; place the gridiron over a bright, clear fire, rub the bars with a little fat, and lay on the chops. Whilst broiling frequently turn them, and in about 8 minutes they will be done. Season with pepper and salt, dish them on a very hot Mutton and Lamb 5 1 dish, rub a small piece of butter on each chop, and serve very hot and expeditiously. Lamb Chops Saute with Peas. Trim the lamb chops neatly and evenly, place in a frying pan with a little butter, season with salt and pepper, and fry to a nice brown; when done arrange on a platter alternating each chop with a nicely browned piece of toast; strain the water off a can of French peas, put in a pan with a piece of butter, season with salt and pepper, stir until hot, and pour in the middle of platter. Boiled Leg of Mutton. Select a nice leg of mutton, cut off the shank bone, wash and put in a pot with a handful of salt, cover with water and let it come to a boil, skim until clear; then set the pot Leo- of Mutton. ^" ^^^ back part of the stove and let boil very slowly until tender; it will take from two to three hours. Serve with caper sauce or drawn butter gravy. Tbo Capsicum. POULTRY AND GAME Turkey Stuffed with Oysters. Select a nice plump turkey, draw and wash thoroughly. Prepare stuffing in the following manner: Take a pint of oysters, put in a pan and stew in their own liquor, drain off the liquor and cut the oysters into bits, add half a cup of butter, a shred- ded onion and a spoonful of pow- dered thyme; let _ _ all simmer to- Turkey Ready for Cooking. gether ; moisten three pints of stale bread crumbs with the oyster liquor, add the oysters and onion, break in three eggs, season with salt and pepper, and mix all thoroughly together; if the stuffing is too dry, add some milk; if otherwise, add more bread crumbs ; stuff the turkey, sew up the openings, take some butter in the hand and rub over the outside, dredge with salt, pepper and flour, put in a pan with a pint of water, place in the oven and wash. No time can be given, as so much depends upon the age, size and condition of the fowl. A large turkey a year old will take as much, as three and a half, four, or even five hours of slow roasting; while a younger and smaller one may not require more than half that time. Baste every ten or fifteen minutes. Stuffed Turkey, Giblet Sauce. Stuff a turkey with the following dressing: Take stale bread and cut in pieces, 52 The Sage. Poultry and Game 53 rub fine with your hands the soft part; what you cannot rub fine put in a pan and pour boiling water over it, just enough to soften, not soak, cover closely until steamed, put with the crumbs, mix thoroughly with plenty of but- ter, pepper and salt, and a little sage or chopped onion to suit taste. While the tur- key is roasting boil the gizzard of the tur- key well done, put the liver and heart in hot water for a few minutes, then fry brown in a little butter; when this is done chop all together very fine, and set aside for use. When the turkey is done, put on a platter and set in a warm place, skim all the fat off the gravy in which the turkey was roasted, add the chopped giblets, thicken with a little chopped parsley just before serving. Turkey Stuffed with Chestnuts. Put three dozen chestnuts in a pan, and bake in the oven; as the skin begins to crack take them out, skin and chop fine: put in a frying pan with a piece of butter, half an onion cut fine, and fry to a nice brown; put in a glass of port wine; mix enough soaked bread with the chestnuts to make the amount of stiffening wanted ; season with salt, add pepper, a little thyme; mix in four eggs and stuff the turkey. Roast as above. Chicken Fricassee. Cut nice fat chicken into joints, wash, and put in a pot, cover with cold water and let come to a boil; skim carefully as long as any scum rises; boil un- til well done, season with salt and pepper; cook two-thirds of a cup of flour in half a cup of butter, stir this into the chicken stock, leaving in the chicken, stir carefully to avoid breaking the chicken, toast slices of bread, cut in squares, Chestnut. ^4 Poultry and Game put on a platter, pour the chicken, sauce and all, over it and serve. Roast Chicken. Chicken can be prepared for roasting Eoast Chicken . Smothered Chicken. Cut a young chicken into joints, wash, and put in a frying pan, with half a cup of butter and the same measure of water; season with salt and cover closely; let cook until the water boils dry, let the chicken fry brown on both sides, take out and lay on a platter, put a tablespoonful of flour in the frying pan, cook till slightly brown, then add to it a cupful of milk or water, stir smooth. This will make a delicious brown gravy, pour over the chicken, set in the oven for a moment and serve. Broiled Chicken. Only young chickens are suitable for broiling. Draw the chicken and split it down the back, wash clean, lay it on the board and break down the breast bone by pressing with the rolling pin, put on a double wire broiler, season with salt and broil over a clear fire, presenting the inside to the fire first. Baste with melted butter whJJe broiling, and serve as soon as doae. Chicken Pie. Cut up two chickens and boii. putting on just enough water to cover them, and season with salt and pepper, skim carefully; when tender, rub two tablespoon- fuls of flour in half a cup of butter and add this to the stew. Line an earthen pan with a rich crust, put in the chicken, gravy and all, cover with crust, pinching down the sides, cut an opening in the center for the steam to ^escape, and bake one hour. Poultry and Game 55 Chicken Pot Pie. Prepare chicken as for pie, but have more gravy, put in the crust (see directions for making) and boil twenty minutes; when done place the chicken in the middle of a platter, place the crust around it, pour some of the gravy over all, and serve the rest in a gravy boat. Pressed Chicken. Boil nice plump chickens until tender; take off the skin^ and pick the meat off the bones; pick the meat up fine (do not chop) season with salt and pepper, and add a head of celery, cut fine; mix all well to- gether. Boil the liquor in which the chicken was cooked down to less than a quart, add a lump of butter the size of an tg^ lb. of gravy beef, Yz lb. of butter, i onion, i lemon, 6 cloves, pepper, cayenne, and salt to taste, Y?, pint of port, good turkey stuffing. Skin, paunch and wash the hare, cut it into pieces, dredge them with flour, and fry in boiling butter. Have ready i>^ pint of gravy, made from the above proportion of beef, and thickened with a little flour. Put this into a jar; add the pieces of fried hare, an onion stuck with six cloves, a lemon peeled and cut in half, and a good seasoning of pepper, cayenne and salt; cover the jar down tightly, put it up to the neck in a stewpan of boiling water, and let it stew until the hare is quite tender. When nearly done, pour in the wine, and add a few stuffing balls; these must be fried or baked in the oven for a few minutes before they are put to the gravy. Serve with red currant jelly. ^ Poultry and Game 6i Larded Grouse. Clean and wash the grouse. Lard the breast and legs. Put a small skewer into the legs and through the tail. Tie firmly with twine. Dredge with salt, and rub the breast with soft butter; then dredge thickly with flour. Put into a quick oven. If it be very rare, cook twenty minutes; if wished better done, thirty minutes. The former time, as a general thing, suits gentlemen better, but thirty minutes is preferred by ladies. If the birds are cooked in a tin kitchen, it should be for thirty or thirty-five minutes. When done, place on a hot dish on which has been spread bread sauce. Sprinkle fried crumbs over both grouse and sauce. Garnish with parsley. The grouse, may, in- stead, be served on a hot dish, with the parsley garnish, and the sauce and crumbs served in separate dishes. The first method is the better, however, as you get in the sauce all the gravy that comes from the birds. Grand Pacific Game Pie. Take about two dozen of woodcock, quail, snipe, or other small birds. Split each one in half and put them into a saucepan containing about a gallon of cold water, although beef broth or soup stock would be preferable. See that the fire is hot, and when the boiling point has been reached, carefully skim off all the scum from the surface, and put in for seasoning a little pep- per and salt with mace, ground cloves and one bay leaf, ad- ding half a pound slice of salt pork cut into squares, two small carrots and one onion. Boil until tender, being care- ful that there is enough broth to cover the game. Into another saucepan put four ounces of butter and two table- spoonfuls browned flour, mixing well and stirring into it a part of the broth or gravy so as to make a thin sauce. Strain off what broth remains in the first saucepan, removing there- from the vegetables and spices to go with the sauce. Slice, and cut into dice shape, potatoes equal in quantity to the meat, and put in a deep baking dish; put on the top crust of 62 Poultry and Game dough and bake in an oven that is not too hot. If a separate pie is desired for each person the baking may be done in small vegetable dishes. Pigeon Pie. Clean and truss three or four pigeons, rub the outside with a mixture o f pepper and salt; rub the inside with a bit of butter, and fill it with a bread-and-but- ter stuffing, or mashed potatoes; sew up the slit, butter the sides of a tin basin or pudding-dish, and line (the sides only) with pie paste, rolled to quarter of an inch thickness, lay the birds in; for three large tame pigeons, cut quarter of a pound of sweet butter and put it over them, strew over a large teaspoonful of salt and a small teaspoonful of pepper, with a bunch of finely-cut parsley, if liked; -dredge a large teaspoonful of wheat flour; put in water to nearly fill the pie; lay skewers across the top, cover with a puff paste crust; cut a slit in the middle, ornament the edge with leaves, braids, or shells of paste, and put in a moderately hot or quick oven for one hour; when nearly done, brush the top with the yolk of an egg beaten with a little milk, and finish. The pigeons for this pie may be cut in two or more pieces, if preferred. Any small birds may be done in this manner. A Brine for Beef, Bacon, Ham and Venison. For each one hundred pounds of meat, use six pounds of salt, six pounds of sugar, and four ounces of saltpeter. Dissolve all in enough water to cover the meat. Sprinkle a little salt over the bottom of the cask before packing the meat. Be sure the brine covers the meat for six weeks. Smoke the ham and bacon, and if kept in hot weather sew in sacks and whitewash. ^■2=^^^:^^:==^-^ MISCELLANEOUS DISHES Boiled New England Dinner. Take a piece of salt pork and another of corned beef, the size must depend on the number of persons to be served; about three pounds of each will be sufficient for a family of six. Wash the meat and put on fire in separate kettles, boiling slowly for an hour; take the meat out and pour the liquor from one kettle into the other; put fresh water into the empty kettle, put in both pieces of meat and boil for two hours longer. Skim nearly all the fat off the liquor in which the meat was first boiled, taste it and if too salt to boil vegetables in, pour off some and add fresh water. Cut in quarters a small cabbage, one large or two small turnips, three or four carrots and peel six or eight potatoes, and boil all together in the liquor. In winter, all the vegetables except the potatoes, will require from one and three-quarters to two hours' boiling; in sum- mer about one hour will do; potatoes will boil done in thirty or forty minutes. If you wish to add beets to the dinner, they must be boiled in a separate vessel. When the dinner is done, put the beef and pork on the same platter; drain the vegetables in a colander and put on the table in covered vegetable dishes. Serve the dinner hot. Prepared mus- tard and grated horseradish are indispensable to a boiled dinner. Tripe. Tripe can be cut in squares and boiled over a quick fire, seasoning with butter, salt and pepper; or it can be boiled tender and then fried in butter, seasoning with salt and pepper. Potted Meats. Take nice lean meat, beef or veal is the best; cut in small squares, put in a kettle, cover with water, add a little salt and boil until tender. When done 63 64 Miscellaneous Dishes take out the meat and put in an earthen or stone dish. Season the stock with salt and pepper, a small lump of butter, a stick of cinnamon and a dozen peppercorns; add half a box gelatine dissolved in a little cold water; boil twenty or thirty minutes, strain, and pour over the meat, mix thoroughly, cover with a plate, put on. a weight and set away. When cold cut in slices, garnish with parsley or celery, and serve. This is very nice for luncheon or tea. Broiled Sweet Breads. Trim and wash the sweet breads and broil on a wire broiler over a clear fire ; baste with butter and season with salt and pepper; serve hot. Sweet Breads No. S. After trimming and washing the sweet breads, put in a stew pan, cover with water, add a pinch of salt and boil until done. Then take up and set aside until they stop steaming, then split, dip in beaten tgg, then in cracker crumbs and fry in equal parts of butter and fat. Serve hot. Tomato sauce is a nice addition. Calfs Xiiver. Cut the liver in slices, season with salt and pepper, dip in flour and fry in equal parts of butter and drippings. When nicely browned, lay on a platter; put a spoonful of flour in the frying pan and brown in the fat in which the liver was fried; add a teacupful of water, stir smooth and pour over the liver. Mock Duck. Take a round of beefsteak, season with salt and pepper; prepare a dressing as for turkey, spread over the steak, roll and sew it up; fasten three or four slices of fat pork on the roll with toothpicks; put in the oven and roast. Baste often. This dish is hard to distinguish from duck. Pot Pie. Take lean veal, beef, chicken, or any meat suita- ble for pot pie and cut up in pieces of a size suitable to serve. Wash, cover with cold water, and boil until tender. Skim when it first begins to boil. When done season with butter, Miscellaneous Dishes 65' pepper and salt. About twenty minutes before serving, add the crust. Crust for Pot Pie. Take four and one-half cupfuls of flour and add to it two even teaspoonsful of cream tartar, and two even teaspoonfuls of soda and one teaspoonful of salt. Sift twice, then rub in a piece of butter the size of a walnut. Mix with two scant cupfuls of buttermilk, work into dough with as little handling as possible, roll out and cut as you would biscuit; put into the kettle and boil for twenty minutes. Crust for Raised Pies. (For all Pies with Jelly.) Boil lard, good and fine, in water; add as much excellent dripping as there is lard; there must not be much of either- When still hot, mix it with as much flour as you have calcu- lated will do for your purpose. Make the paste stiff and smooth by kneading, and also by beating it with a rolling- pin. AVhen perfectly smooth, put a ball of it by in a cloth till cold, then use. Ham Sandwiches. Chop cold, lean ham very fine ; cut bread in thin slices and spread with butter; put on a layer of the chopped ham, season with prepared mustard, cover with another. Oyster Sandwiches. Pound the oysters with lemon juice and cayenne, lay them between the slices of bread and butter and cut into small neat sandwiches, which arrange on a silver plate, one over the other in a ring, like cutlets. Larding;. All dry meats such as venison, a leg of veal, fillet of beef, grouse, partridge, etc., are much improved by larding. To — , some housekeepers this has a formi- Larding Keedie. dable sound, but it IS nothing more or less than drawing strips of fat salt pork through the sur- face of the meat. For this a larding needle is a convenience, 5 66 Miscellaneous Dishes but very good work can be done with a small, sharp knife. For a fillet of beef, cut fat salt pork in strips half, an inch square by three or four inches long, and put a row on each side; take the stitches about half an inch deep and leave about half an inch of pork exposed at each end. A leg of veal can be larded much the same way, or game, sweetbreads, 'etc. The strips must be only one-quarter the size they are for beef, veal, or venison. Nudelu. {German Macaroni.^ Needed 4 eggs, flour, milk, 2 oz. of butter, grated rusk. With 4 eggs and 4 dessert- spoonfuls of milk, mix sufficient finest flour to make a paste; knead on a pasteboard, constantly shaking flour over it, until it becomes a stiff dough. Cut into four pieces, roll out as thin as paper, and throw over a pole to dry. When dried half an hour, cut each piece again in four, lay the pieces upon each other, "^udein. roll up and cut into strips the width of a blade of grass, and shake them apart. They are then ready for use, but can be kept for several weeks. When required, boil tender in plenty of boiling water with salt, turn into a drainer, and pour boiling water quickly over them. Serve up either with brown butter, or sauce made with milk, salt and 2 oz. of fresh butter, and cover over with grated rusk, or a portion of the mideln fried in butter until it has become crisp and brown, Nudeln are eaten with roast veal, or fowl, or ham, or as a sweet with stewed prunes or apple compote. Fried Bananas. Cut the bananas in slices and flour each, fry a light brown in a frying pan; serve with fried bread, or with poached eggs, as bacon and eggs are -served. Hash. Take any kind of meat, corned beef is considered the best, and chop very fine; measure with a cup, and to every cup of chopped meat add one of chopped potato; mix Miscellaneous Dishes 67 well together, and season with salt, pepper and a lump of butter; put in a frying pan, pour on enough water to moisten it; cook for ten or fifteen minutes, stirring often, then set in the oven and brown. Apples and Rice. Needed: Eight good sized apples, 3 oz. of butter, the rind of ^ a lemon minced very fine, 6 oz. of rice, i^ pint of milk, sugar to taste, ^ teaspoonful of grated nutmeg, 6 tablespoonfuls of apricot jam. Peel the ai)ples, halve them and take out the cores; put th^m into a stewpan with the butter, and strew sufficient sifted sugar over to sweeten them nicely, and add the minced lemon peel. Stew the apples very gently until tender, taking care they do not break. Boil the rice, with the milk, sugar and nutmeg, until soft, and, when thoroughly done, dish it, piled high in the center; arrange the apples on it, warm the apricot jam, pour it over the whole, and serve hot. Apple Fritters. Needed for the batter, ^ lb. of flour, ^ oz. of butter, ^ saltspoonful of salt, 2 eggs, milk, apples, hot lard or clarified beef dripping. Break the eggs; separate the whites from the yolks, and beat them separately. Put the flour into a basin, stir in the butter, which should be melted to a cream; add the salt, and moisten with sufficient warm milk to make it of a proper consistency, that is to say, a batter that will drop from the spoon. Stir this well, rub down any lumps that may be seen, and add the whites of the eggs, which should have been previously well whisked; beat up the batter for a few minutes, and it is ready for use. Now peel and cut the apples into rather thick whole slices, without dividing them, and stamp out the middle of each slice, where the core is, with the cutter. Throw the slices into the batter; have ready a pan of boiling lard or clarified dripping; take out the pieces of apple one by one, put them into the hot lard, and fry a nice brown, turning them when required. When done, lay them on a piece of blotting paper before the 68 Miscellaneous Dishes fire, to absorb the greasy moisture; then dish on a white d'oyley, piled one above the other; strew^ over them some pounded sugar, and serve very hot. The flavor of the fritters would be very much improved by soaking the pieces of apple in a little wine, mixed with sugar and lemon juice, for 3 or 4 hours before wanted for table; the batter, also, is better for being mixed some hours before the fritters are made. Rissoles. Make a nice puff paste, and roll out thin ; have some meat chopped very fine, and sprinkle on half of the paste; cover with the other half and press together with the rolling pin; cut in squares, or you can use a biscuit cutter, and fry in hot lard to a light brown. Almond Paste. Needed; One pound of sweet almonds, Y^ lb. of loaf sugar, gelatine flavoring. Blanch the almonds by putting them into boiling water; soak them for four hours in cold water and pound them well in a mortar, add- ing a few drops of water to take off the oiliness. When beaten to a paste, put in three-quarters of a pound of well- crushed loaf sugar, and miix all together. When quite fine and smooth, put it into a stewpan over a slow fire, and stir with a wooden spoon till it is white and dry. Put it again in the mortar, and mix with it a little melted and strained gelatine. Keep it covered. Flavor with v/hat you like. Cover with a damp towel, or it will dry up. Trout in Jelly (or Other Fish.) This is a beautiful sup- per dish, and may be arranged as follows: Turn the fish into rings, with tail in mouth, prepare a seasoned water in which to boil the trout; the water should have a little vinegar and salt in it, and may be flavored with a shalot or clove or garlic. When the water is cold, place the trout in it, and boil them very gently, so as not to mash or break them. When done, lift out and drain. Baste with fish jelly, for which a recipe is given elsewhere, coat after coat, as each coat hardens. Arrange neatly, and serve. FISH AND MEAT SAUCES Chili Sauce. Take twelve ripe tomatoes, one lar/^e nepper and two onions; chop all very fine, and put in a granite or porcelain kettle; add two cups of vinegar, one of brown sugar, one tablespoonful of salt and one teaspoonful each of nutmeg, allspice, cloves and ginger. Boil for one hour. This sauce can be canned, and kept for months. It is very nice to serve with roast beef or pork or broiled steak. Mint Sauce. Heat a teacupful of vinegar boiling hot; ^r put four tablespoonfuls of chopped green mint -^ in a bowl, add two tablespoonfuls of sugar, and pour over them the hot vinegar. This sauce is better when made about an hour before using. Serve with roast Umb. Curry Sauce. Take a lump of butter the size of an Qgg^ put in a sauce pan with a small onion minced fine. Cook until the onion is fried Mint. to a nice brown; then add a tablespoonful of fiour and a teaspoonful of curry powder; mix well, then add a pint 69 70 Meat and Fish fauces of good stock, and stir until smooth ; season with salt and pepper, strain, and serve. This sauce is nice with broiled or fried meat or fish. Drawn Butter Sauce. Put half a teacup of butter in a sauce pan, and when melted, add two tablespOonfuls of flour; cook, but not brown; then add a pint of water, and stir until smooth; season with salt and pepper. This sauce is a nice addition to boiled or baked fish, mashed potato, etc. Mustard Sauce. Make a drawn butter sauce, and add to it two tablespoonfuls of prepared mustard and a little ca5^enne pepper. This sauce goes with broiled smoked fish of any kind and boiled salt codfish. Tomato Sauce. Put in a sauce pan half a cup of butter or meat drippings and slice into it an onion, a carrot, a very small turnip and a small slice of ham; add a bay leaf and a The Mustard Plant, few whole peppers; let all brown or braise to- gether; then pour over the whole a pint of water and let it boil for ten minutes. Strain and add to the stock a can of tomatoes and a tablespoonful of sugar; let all boil together for thirty or forty minutes; stirring frequently to prevent scorching, then strain and press through a sieve. This sauce is served with almost all kinds of meat and fish. Cream Sauce. Put a teacupful of butter in a sauce pan and when melted, stir in a small teacupful of flour, cook but do not brown; then add a little less than a quart of boiling milk, and stir until smooth; season with salt and white pep- per. If at all lumpy strain before serving. Maitre D'Hotel Sauce. Take half a teacupful of butter, put in a bowl, and rub to a cream ; then add a tea- spoonful of salt and a half one of pepper, two tablespoonfuls of chopped parsley and the juice of a lemon ; mix all thoroughly Meat and Fish Sauces 71 together. Heat three cupfuls of white stock; when boiling stir in two well beaten eggs; this will form a thin custard; last of all add the butter and other ingredients, and boil for three minutes, stirring all the time, Serve at once. The butter with its seasoning, but without the stock and eggs, is used on fried meats and fish instead of butter, and is much relished by some. Allemande, or White Sauce. Put in a sauce pan a cupful of butter, a sliced onion, and a carrot; when the but- ter is melted, add a cupful of flour and stir smooth, then pour in two quarts of boiling white stock and let it boil slowly for one hour; season with salt and white pepper and strain. Beat the yolks of two eggs with the juice of a lemon, stir into the sauce and keep hot for use. From this sauce the following sauces can be made. Parsley Sauce. Chop one-half of a bunch of parsley very fine, squeeze dry through a napkin and stir it into a quart of allemande w.- sauce and serve. Caper Sauce. Mix in a quart of allem- ande sauce a cupful of capers. This sauce is nice with boiled Parsley. muttOn. Egg Sauce. Cut up fine four hard boiled eggs, squeeze the juice of a lemon over them, and stir into one quart of white Caper. sauce. This sauce is particularly nice with broiled trout. Cardinal Sauce. Pound the shells of two lobsters very fine, and add some of the coral, also pounded fine, put in a sauce pan with half a cup of butter, let it cook for twenty or twenty-five minutes, then add a quart of allemande sauce, the juice of a lemon, and a glass of sherry; simmer together 72 Meat and Fish Sauces for two or three minutes, strain and serve. This sauce is nice with broiled or baked fish. Normandy Sauce. Chop one-half of a can of mush- rooms, two shalots, one dozen oysters, and six shrimps; let these articles simmer in a cupful of butter for ten minutes, then add a quart of allemande sauce, season with a glass of sherry and serve. Anchovy Sauce. To a quart of- allemande sauce^ add one-half of a Shalots. bottle of anchovy ^ sauce, mix well, and serve. The Anchovy. Old Zealand Sauce. Put in a sauce pan a scant half cup of butter, one teacupful of good vinegar, and half a cupful of water, let then come to a boil, and then stir in two well beaten eggs, stir until it creams; if too thick add a little water; season with salt and white pepper. This sauce is excellent with boiled cod fish, either salt or fresh. Truffle Sauce. Slice an onion, a carrot, half of a small turnip and a medium sized potato and braise in a sauce pan with half a cupful of drippings. When the vegetables are a nice brown, add a tablespoonful of fxour and let that brown also, Truffles. then add a quart of meat stock, and let it simmer for an hour or more, strain and season with the juice of a lemon, a glass of wine, a little Worcest- ershire sauce, and salt and pepper to taste. Chop your truffles and mix in this prepared sauce. Jelly Sauce for Game. Put in a sauce pan a glass of Madeira wine and half cupful of jelly, let it dissolve, theu Celery in Glass. Meat and Fish Sauces y^ add one pint of dark sauce, as per receipt for truffle sauce; let it come to a boil and serve. This is fine for all kinds of game and poultry. Celery Sauce. Cut up fine two stalks of fine celerj^, leaves and all, and boil in a sauce pan for ten or fifteen minutes, drain off the water and W^ put in the sauce pan with the celery a lump '^ of butter the size of an egg, and a table- spoonful of flour; cook, but do not brown, then add a pint of milk and season with salt and pepper, stir until smooth and serve hot. Horseradish Sauce. {To serve with roast beef.) You need four tablespoonfuls ox' grated horseradish, i teaspoonful of pounded sugar, i tea- spoonful of salt, ^2 teaspoonful of pepper, 2 teaspoonfuls of made mustard, vinegar. Grate the horseradish, and mix it well with the sugar, salt, pepper and mustard; moisten it with sufficient vinegar to give it the consistency of cream, and ser\'e in a tureen ; 3 or 4 tablespoonfuls of cream added to the above, very much improve the • appearance and flavor of this sauce. To, heat The Horseradish. \i to serve with hot roast beef, put it in a bain marie, or a jar, which place in a saucepan of boiling water; make it hot, but do not allow it to boil, or it will curdle. Note. — This sauce is a great improvement on fhe old fashioned way of serving cold scraped horseradish with hot roast beef. The mixing of the cold vinegar with the warm gravy cools and spoils everything on the plate. Of course, with cold meat, the sauce should be served cold. Oyster Sauce. Chop a dozen oysters fine and boil in their own liquor, skim and then add a pint of white sauce, season with salt and pepper, and the juice of a lemon. 74 Meat and Pish Sauces A Good Sauce for Steaks. Take one oz. of whole black pepper, half oz. of allspice, i oz. of salt, }i oz. of grated horseradish, ^ oz. of pickled shalots, i pint of- mushroom ketchup or walnut pickle. Pound all the ingredients finely in a mortar, and put them into the ketchup or walnut liquor. Let them stand for a fortnight, when strain off the liquor and bottle for use. Either pour a little of the sauce over the steaks, or mix it in the gravy. Mushroom Sauce. Take one can of mushrooms, strain off the liquor, cut the mushrooms in slices, and put in a sauce pan, with a lump of butter aud a large tablespoonful of flour, let all cook together, but brown very slightly, if at all. Squeeze in the juice of a lemon, add a tablespoonful of Mushrooms. Worcestershire sauce, and a pint of water or stock, stir all smooth, season with salt and a little cayenne pepper and serve hot. This sauce accompanies roast beef and veal, and also steak. "Hollandaise" Sauce. Beat the yolks of three eggs with the juice of a lemon, and a half cupful of soft butter, stir this into a quart of hot allemande sauce, and keep stir- ring until the egg cooks; this will give the sauce a nice creamy appearance. This sauce can be poured over meat or fish just before it is served. French "White Sauce. Take i small bunch of parsley, 2 cloves, y2 a bay leaf, i small faggot of savory herbs, salt to taste, 3 or 4 mushrooms, when obtainable; 2 pints of white stock, i pint of cream, i tablespoonful of arrowroot. Put the stock into a stewpan with the parsley, cloves, bay leaf, herbs and mushrooms; add a seasoning of salt, but no ground pepper, as that would give the sauce a dusky appear- Meat and Pish Sauces fS ance, and should be for use. A small quantity of wine, or any liquor, would very much improve the flavor of this sauce. It is usually served with bread, rice, custard, or any dry pudding that is not very rich. Olive Sauce. Use J4 lb. of French olives, ^4 pint of stock, I teaspoonful of lemon juice. Care- fully stone the olives by paring them round in ribbons so that they may recover their • MW^shsi^Q. when stoned. Blanch them in boiling \% _^»J®^a^ water, and throw them into cold water for 5 ^^®'i^^^i" minutes, and stew slowly for half an hour in the gravy. Add the lemon and serve. Kidney Sauce. Take 2 kidneys, i tablespoonful of flour, pepper and salt, yi The Olive. teaspoonful of each, i tablespoonful of stock, ^ glassful of claret. Skin and mince the kidneys into fine dice, shake the flour well over them, place all the other ingredients in a stewpan, and let it boil gently for five minutes. Place the stewpan at the side of the fire, add the kidneys, and stew all gently for ten minutes, being careful not to let it boil. Pour over roast fowl, or place in a separate tureen and serve. Epicurean Sauce. (For Steaks, Chops, Gravies or Fish.) Procure )^ pint of walnut ketchup, % pint of mushroom ditto, 2 tablespoonfuls of port, ^2 oz. of white pepper, 2 oz. of shalots, ^ oz. of cayenne, ^ oz. of cloves, ^ pint of vinegar. Put the whole of the ingredients into a bottle, and let it remain for a fortnight in a warm place, occasionally shaking up the contents. Strain, and bottle off for use. This sauce will be found an agreeable addition to gravies, hashes, stews, etc. Asparagus Sauce. You need i bunch of green asparagus, salt, i oz. of fresh butter, i small bunch of parsley, 3 or 4 green onions, i large lump of sugar, 4 table- yG Meat and Fish Sauces spoonfuls of white stock Break the asparagus in the tender part, wash well, and put them into boiling salt and water to render them green. When they are tender, take them out, and put them into cold water; drain them on a cloth till all the moisture is absorbed from them. Put the butter in a stewpan with the parsley and onions; lay in the asparagus, and fry the whole over a sharp fire for five minutes. Add salt, the sugar and white stock, and simmer for another 5 minutes. Rub all through a tammy, and if not a very good color, use a little spinach green. This sauce should be rather sweet. This is suitable for garnish. Apple Sauce. (For Geese, Pork, etc.) Take 6 good sized apples, sifted sugar to taste, a piece of butter the size of a walnut, water. Pare, core and quarter the apples, and throw them into cold water to preserve their whiteness. Put them in a saucepan, with sufficient water to moisten them, and boil till soft enough to pulp. Beat them up, adding sugar to taste, and a small piece of butter. This quantity is sufficient for a good sized tureen. Bread Sauce. (To Serve with Roast Turkey, Fowl, Game, etc.) Use i pint of milk, ^ lb. of the crumb of a stale loaf, i onion, pounded mace, cayenne and salt to taste, i oz. of butter. Peel and quarter the onion, and simmer it in the milk till perfectly tender. Break the bread, which should be stale, into small pieces, care- fully picking out any hard outside pieces ; put it in a very clean saucepan, strain the milk over Mace. it) cover it up, and let it remain for an hour to soak. Now beat it up with a fork very smoothly, add a seasoning of pounded mace, cayenne and salt, with i oz. of butter; give the whole one boil, and serve. To enrich this sauce, a small quantity of cream may be added just before sending it to the table. Meat and Fish Sauces *jf Melted Butter. Take 2 oz. of butter, i dessert- spoonful of flour, salt to taste, J^ pint of water. Mix the flour and water to a smooth batter, which put into a sauce pan. Add the flour and a seasoning of salt, keep stirring one laay till all the ingredients are melted and perfectly smooth; let the whole boil for a minute or two, and serve. Tartare Sauce. Use yolks of 4 eggs, i teaspoonful of mustard, % teaspoonful of salt, olive oil, tarragon vinegar, pepper, cayenne, 2 shalots, or 2 tablespoonfuls of chopped pickled onions and gherkins. Break the yolks into a basin with the salt and mustard, then stir in a tablespoonful of olive oil, and then a teaspoonful of tarragon vinegar alternately until the sauce is of the right consistency. This must be done very gradually. Then add the chopped shalot or pickles. A Cheap Gravy for Hashes, etc. Take bones and trimmings of the cooked joint intended for hashing, )^ teaspoonful of salt, % teaspoonful of whole pepper, )^ teaspoonful of whole allspice, a small faggot of savory herbs, % head of celery, i onion, i oz. of butter, flour, sufficient water to cover the bones. Chop the bones in small pieces, and put them in a stewpan, with the trim- mings, salt, pepper, spice, herbs and celery. Cover with boiling water, and let the whole boil for two or three hours. Slice and fry the onion in the butter till it is of a pale brown, and mix in flour in the proportion of i dessert- spoonful to half a pint of gravy; add the gravy made from the bones; boil for a quarter of an hour and flavor with lemon peel, anchovy sauce, walnut pickle or ketchup, pickled-onion liquor, or any store sauce that may be pre- ferred. Strain, and the gravy will be ready for use. A bacon bone or rind is an improvement. A Good Beef Gravy for Poultry, Game, etc. Procure Yz lb. of lean beef, pint of cold water, i shalot or 78 Meat and Fish Sauces small onion, }4 a teaspoonful of salt, a little pepper, i tablespoonful of store sauce or mushroom ketchup, a tea- ,spoonful of arrowroot. Cut up the beef into small pieces, and put it, with the water, into a stewpan. Add the shalot and seasoning, and simmer gently for 3 hours, taking care that it does not boil fast. A short time before it is required, take the arrowroot, and having mixed it with a little cold water, pour it into the gravy, which keep stirring, adding the sauce, and just letting it boil. Strain off the gravy in a tureen, and serve very hot. Poivrade Sauce. Needed: Six oz. of ham, I oz. of butter, I clove of garlic, i bay leaf, i sprig of sweet basil, I of thyme, 2 cloves, 4 young onions, % pint of consomme. No. 276; I oz. of celery, i pinch of pepper and cayenne (where liked) ; 3 sprays of parsley, wineglassful of tarragon vinegar. Cut the ham into small pieces, and fry it in the butter, with the parsley, onions, garlic, bay leaf, basil, thyme and cloves. When well fried over a quick fire, add the cayenne, sliced celery and pepper, vinegar and con- somme; let all simmer gently half an hour. Strain through a tammy and serve. Robert Sauce. (For Steaks, etc.) Needed: Eight oz. of butter, 3 onions, i teaspoonful of flour, 4 tablespoonfuls of gravy, or stock No. 272, salt and pepper to taste, i tea- spoonful of made mustard, 1 teaspoonful of vinegar, the juice of ^ lemon. Put the butter into a stewpan, set it on the fire, and, when browning, throw in the onions, which must be cut into small slices. Fry them brown, but do not burn them; add the flour, shake the onion in it, and give the whole another fry. Put in the gravy and seasoning, and boil it gently for 10 minutes; skim off the fat, add the mustard, vinegar and lemon juice; give it one boil, and pour round the steaks, 6x whatever dish the sauce has been pre- pared for. Tomato Salad in Bowl. SALADS Tomato Salad. Take one quart of best tomatoes, and drain in colander; cut the tomatoes quite fine, and add a finely minced onion, a level teaspoonful of salt and half a one of pepper, a heaping tablespoonful of sugar and one of vinegar. Mix well together, and serve. Lettuce and Tomato Salad. Clean and wash the lettuce, place in a bowl lined with a napkin, so as to absorb all the moisture, and put in the ice box. Skin the number of tomatoes needed, and put on ice. When ready to serve, dress the lettuce with vinegar, oil (or melted butter), salt and pepper. Arrange the lettuce in the salad bowl, quarter, or slice the tomatoes, and arrange in the middle of the bowl, and spread over them a Mayonnaise dressing, and serve. Lettuce and Tomato Salad No. 2. Clean and wash the lettuce, shake, to free from excessive moisture, and place on ice. Skin the number of tomatoes required, and place on ice. When ready to serve, put three or four crisp lettuce leaves in each individual salad dish ; place in the middle of each one a tomato cut in quarters; put on each tomato a spoon- Lettuce, ful of French or Mayonnaise dressing, and serve. Cold Slaw. Put a tablespoonful of melted butter in a stewpan, and add to it a teaspoonful of flour; mix, and then put in a teacupful of vinegar. Beat an egg, and add to it a teaspoonful each of mustard, sugar, salt, and a half tea- spoonful of pepper; beat all together, and stir in the boiling' 79 8o Salads vinegar; boil one minute, and pour over sliced or chopped cabbage. Cold Slaw No. 2. Slice cabbage very fine, and season with salt, pepper and sugar to taste. Pour vinegar over all, and mix thoroughly. This is a nice relish with raw or cooked oysters. Cabbage Salad N"o. 1. Chop half of a medium sized head of cabbage very fine; add four teaspoonfuls of celery seed, or one head of celery cut fine. Beat in a bowl the yolks of two eggs, and add a teaspoonful each of sugar, butter, pepper, made mustard, and add two-thirds of a cup- ful of vinegar; set the bowl in hot water and stir until it thickens; set aside, and when cold, pour over the cabbage, and mix well. Cabbage Salad No. 2. Take two quarts of finely chopped cabbage, and season with two level teaspoonfuls of salt, two of white sugar, one of black pepper, one of ground mustard-, rub the yolks of four hard boiled eggs until smooth; add half a cupful of butter slightly warmed; mix thoroughly with the cabbage; then add a teacupful of good cider vinegar. Serve with whites of eggs, sliced and placed on the salad. Cabbage Salad No. 3. One medium sized head of cabbage chopped fine ; pepper and salt to taste. For a dress- ing beat the yolks of two eggs, add two tablespoonfuls of melted butter, and beat again; then add a teacupful of thick sour cream, two tablespoonfuls of sugar and half a cup- ful of vinegar, and beat for three minutes; pour on the cabbage, and mix. Cucumber Salad. Needed: One large or two small cucumbers, y^ teaspoonful of pepper and salt mixed, i table- spoonful of best French vinegar, 3 tablespoonfuls of pure salad oil. Peel and slice the cucumber as finely as possible, sprinkle the pepper and salt over it; add vinegar and salt iu the above proportions a moment before using. Salads 8 1 Bean Salad. String young beans, cut into incli leugtlis and boil in salt and water until tender, drain well, and to a quart of beans, add a chopped onion; take three tablespoon- fuls of vinegar, two of salad oil, or melted butter, salt and pepper to taste. Beat the vinegar and oil together, add the seasoning, and pour over the beans and onions; mix well, and set away for an hour or two before using. Asparagus Salad. Drain the asparagus after taking it from the can, or if fresh, boil until tender in salted water, and dress like string bean salad. Potato Salad. Cut in half inch cubes two quart of cold boiled potatoes, a large Spanish onion, two heads of celery, and four hard boiled eggs; season with salt, pepper, and a little cayenne. Put in a stewpan a lump of butter the size of an egg; and when melted, add a tablespoonful of flour; cook, but do not brown ; then add a cupful of milk or water. Beat the yolks of two eggs with a tablespoonful of sugar and a teaspoonful of mustard; add two-thirds of a cupful of vinegar, and stir all in with the sauce in the stewpan; let it come to boil, stirring all the time, and set away to cool. When cold, pour over the rest of the salad, mix well, and serve. Potato Salad No. 2. Slice cold boiled potatoes thin, and mince an onion fine. Alternate layers of potatoes and onion, season each layer with salt, pepper, melted butter and a little vinegar. Let stand an hour or two before serving. Salmon Salad. Procure two heads of nice crisp lettuce and wash each leaf separately, shaking to free from moisture. Arrange the lettuce on a round or oval dish about two inches deep, the darker leaves next the outside and the lighter ones in the middle. Take a can of best salmon, or 82 Salads its equivalent in fresh cooked salmon; with a fork pick vo small flakes and place in the middle of the dish on the lettuce. Season the salmon with salt and a little cayenne, and pour over it a tablespoonful of vinegar and the juice of a lemon; then set aside in the ice box for an hour or two. When ready to serve, pour a teacupful of mayonnaise dress- ing over the fish ; sprinkle a few capers on top of that, and serve. liObster Salad. A delicious lobster salad can be made by following the above rule and substituting lobster for sal- mon. A nice way is to arrange the lettuce in the form of shells on individual salad dishes and putting a spoonful of lobster in each one; then proceed with the dressing as you would in the larger dish. Sardine Salad. Takelwo boxes of best sardines and arrange on a platter. For dressing take the yolk of four hard boiled eggs, put in a bowl and rub to a paste; add a tablespoonful of prepared mustard, three of vinegar, a tea- spoonful of sugar and a little cayenne. Mix well together and pour over the sardines. Garnish with sliced lemon. !Egg^ Salad. Boil a dozen eggs for twenty-five minutes, slice and cover with a Mayonnaise dressing, garnish with lettuce leaves, capers, and olives. Chicken Salad. Boil three chickens until tender, salt- ing to taste; when cold, pick fine with the fingers, and add three heads of celery, cut fine with a t knife (not chopped), and six hard boiled eggs sliced; mix all to- saiad Fully Garnished. gether thoroughly. For dressing, put in a sauce pan a pint of vinegar and a lump of butter the size of an egg; beat three eggs with two tablespoonfuls of made mustard, two of sugar, salt and pepper to taste; let the vinegar come to a boil; then stir in slowly the beaten Sahds 83 egg mixture, stirring until it thickens, but do not let it curdle, which it will do, if boiled too long. Set aside to cool. Do not add the dressing to the chicken and other ingredients, until just before serving. Chicken Salad No. 2. For a pair of boiled fowls dllow three heads of celery. Take all the skin from the chickens, pick all the meat from the bones, chop it fine, and put in with the cut celery; cut the white meat in half inch cubes and add to the other; boil the livers and sift them, and put in a bowl rubbed with a bit of onion; add the yolks of rive hard boiled eggs rubbed to a paste, four tablespoonfuls of salad oil, or melted butter, two tablespoonfuls of prepared mustard, one of sugar, a heaping teaspoonful of salt, a little cayenne pepper, a level teaspoonful of grated lemon peel, and a teaspoonful each of vinegar and thick cream. Beat well together, and pour over, and mix well with the chicken just before serving. Chicken Salad No. 3. A simple way to prepare a good chicken salad, is to remove the skin from a couple of boiled chickens, and cut the meat fine with a knife; cut up two or three heads of celery and add to the chicken; season with salt, pepper, and a little cayenne; pour over the whole a cold Mayonnaise dressing, mix, and serve. Tongue Salad. Boil, skin and trim a tongue, cut in dice, and add the whites of six hard boiled eggs, cut in similar pieces: cut fine the white stalks of three heads of celery, and mix with the tongue and eggs. Make a dressing as follows: Beat together four eggs, six tablespoonfuls of vinegar, five of melted butter, one of prepared mustard, one of sugar, and two-thirds of a cup of cream; put over the fire in a double boiler, and cook until as thick as boiled custard. Set aside to cool; season with salt and a little cayenne, thin with lemon juice, if too thick ; mix with the tongue and other ingredients, and serve at once. 34 Salads Crab Salad. Take two small crabs, one large lettuce, [ bunch watercress, 2^ tablespoonsful of oil, i of vinegar, i. hard boiled Qgg, a few slices of beet root or a tomato, pepper and salt. Pick all the meat from the shells and shred it finely. Wash and dry the lettuce and cress, and cut it up in a bowl, and mix first with the oil, next the pepper and salt, and lastly, the vinegar. Stir all well together, then add the crab, mixing it well with the salad. Pile on a flat dish and garnish with the egg cut in slices and the beet root, or tomato. Mayonnaise Dressing. Put in a stew-pan a lump of butter the size of an egg and when melted, put in a table- spoonful of flour; then add a teacupful of milk or water and let it come to a boil; have ready three beaten eggs mixed with a tablespoonful of sugar, a teaspoonful of dry mustard and a teacupful of vinegar; salt and pepper to taste; stir in with the other ingredients in the sauce-pan, let come to a boil and set away to cool. Salad Dressing. Take the yolks of two hard boiled eggs, mash fine in a bowl; add two tablespoonsful of white sugar, one teaspoonful of salt, one of mustard, and half a teaspoonful of white pepper. When thoroughly mixed, add two well beaten eggs, three tablespoonsful of melted butter, and half a cupful of vinegar. Set the bowl over the tea- kettle, or on the stove in a dish of hot water, and cook until it thickens. Remove from the stove and when cold stir in two-thirds of a cupful of thick sweet cream. Sour Cream Dressing. Put a cupful of thick, sour cream in a bowl and set on the ice for several hours, or until it is very cold. When ready to serve, beat it with an egg beater for a few minutes; if it is as cold as it should be it will beat up into a stiff white foam. Now add to the cream, one teaspoonful of salt, a little cayenne, the juice of a small lemon, two or three tablespoonsful of vinegar, and beat for Salads 85 two or three xiiinutes longer. Th;s is a nice dressing for vegetables. French Salad Dressing". Put six tablespoonsful of salad oil in a bowl; add to it three J:ablespoonsful of white wine vinegar, half a teaspoonful of salt, a little cayenne, and a few drops of onion juice; beat all together with a beater and it is ready to serve. This is a nice dressing for lettuce or tomatoes. Tartare Dressing. For tartare sauce take mayonnaise dressing and stir into it half a small bottle of capers, or a few cucumber pickles chopped fine. Summer Salad. Needed: Three lettuces, 2 handfuls of mustard and cress, 10 young radishes, a few slices of cucumber. Let the herbs be as fresh as possible for a salad. Wash and carefully pick them over, and drain them thoroughly by swinging them gently in a clean cloth. Cut the lettuces into small pieces, and the radishes and cucumbers into thin slices; arrange all these ingredients lightly on a dish, with the mustard and cress, and pour under, but not over, the salad, either of the dressings above, and do not stir it up until it is to be eaten. It should be garnished with hard boiled eggs cut in slices, beet root alternately, or sliced cucumbers, nasturtiums, and many other things that taste will always suggest. In making a good salad, care must be taken to have the herbs freshly gathered, and thorougJdy drained before the sauce is added to them, or it will be watery and thin. Young spring onions, cut small, are by many persons considered an improvement to salads; but before these are added, the cook should always consult the taste of her employer. Slices of cold meat or poultry added to a salad make a convenient and quickly-made summer luncheon dish; or cold fish, flaked, will also be found exceedingly nice, mixed with it. EGGS Boiled Eggs. Have a sauce pan of boiling water; drop the eggs in carefully. To have the eggs soft, boil three minutes; medium, five minutes; hard, fifteen or twenty minutes. Hard Boiled Eggs. After boil- ing fifteen or twenty minutes, take out and put in cold water for a few Boiled Eggs. moments. This will cause the shells to come off readily. They may be sent to the table in the shell, or served with a hot sauce. They are very nice cut in halves and served with a mayonnaise dressing. Eried Eggs. Having enough fat in a frying-pan to nearly cover the eggs when frying, break each egg separately in a saucer, then slip into the hot fat. Do aot turn the eggs over, but co.ok the top by basting the hot fat over the eggs. A good plan is to put muffin rings in the frying-pan and drop the eggs in, for this gives the eggs a nice shape. The rings can be lifted out with a fork as soon as the white is partly cooked. Deviled Eggs. Boil a dozen eggs for twenty minutes; put in cold water and take off the shell. With a sharp knife cut in halves lengthwise, take out the yolks carefully, put in Pried Eggs. Est^ 87 a bowl and rub fine; season with pepper, salt, a little c«yenne, a tablespoonful of prepared mustard, and three taolespoonsful of melted butter, mix ail thoroughly together and fill the eggs with the mixture. Put the halves together and tie with thread or skewer together with short toothpicks; thij is for ordinary use. For picnics, or cold spreads, a pleasing effect is produced by tying them with narrow colored ribbon, or gilt cord. If it is desirable to serve them hot, prepare as above, dip in beaten egg, roll in cracker dust, and fry in hot lard. Eggs on a Plate. Put a lump of butter the size of an egg in a deep earthen plate, put in the oven, and when the butter is melted and the plate hot, break in half a dozen eggs, season with salt and pepper, and put back in the oven until the whites are set. Serve on the plate on which they are cooked. Poached Eggs. Have enough boiling hot water in a ^^^^^^^^^^ pan to cover the eggs, but do not let it Ig^^-TirrTrrr^^^ \^q\\ while putting in the eggs, as it will Poached Eggs. render the whites ragged and broken; break each ^^^ separately, and slip carefully into the water, and when the whites are beginning to set, bring to a boil and begin to dip off the water until the tops are bare; boil until the whites are firm, take up carefully, put a small lump of butter, a little salt, anci one shake of pepper on each t%g^ and serve. Egg Baskets. Boil eggs for twenty minutes, take off the shells, and with a sharp knife cut in two crosswise; take out the yolks, rub fine, season with salt, pepper, melted but- ter and a little prepared mustard; put this mixture in the whites, cut a small slice from the bottom, so they will stand upright, arrange on the dish on which they are to be served and pour over them hot Old Zealand sauce (see sauces) as a dressing. Serve at once. 88 Eggs Scrambled Eggs. Put in a hot frying pan, two or three tablespoonfuls of butter; when hot, break in six or eight eggs and commence stirring at once, and continue until the eggs are cooked; turn into a dish, season with salt and pep- per, and serve hot. Scrambled Eggs No. S. Have the frying pan hot, and put in two tablespoonfuls of butter ; beat six eggs with half a cupful of milk, just enough to mix them, pour into the pan, commence stirring at once, and when done take up in a dish and serve at once. Eggs with Creamed Beef or Codfish. Just before dishing the beef or fish, poach as many eggs as there are persons to be served, and place in the dish, pour the creamed meat over them and serve. Another way is to drop the eggs into the pan with the meat and let them cook until done; care must be used not to break the eggs in transferring from the pan in which they are cooked to the dish in which they are to be served. Om.elet. Have a smooth frying pan, heat it, and put in a tablespoonfui of butter; beat six eggs --.(^^^^^^^^^^ until light, and pour into the frying pan. ''^**'*~ — -'■ " ■ ' "-" ^ Let it cook until almost done through, Omelet. then with a knife, double one-half over on the other half, and let cook for a moment longer. In transferring from the frying pan to the dish on which it is to be served, hold the frying pan in the left hand, slip a knife under the lower end of the omelet, lift a little, give the pan a little shake, and the omelet will be on the dish in good shape. An omelet can be equally well cooked by putting in tlie oven and baking instead of frying. Oyster Omelet. Proceed as in plain omelet, and just before folding over, cover one-half with well drained oysters, season with salt and pepper and pour over them a tablespoon- Eggs 89 ful of melted butter; fold the omelet and set in the oven for two or three minutes, until the oysters are cooked through. Serve at once. Cheese Omelet. Beat together two eggs, two table- spoonfuls of grated cheese, and a scant half cupful of milk ; when well beaten proceed as in plain omelet, and serve hot, Ham or Beef Omelet. For ham or beef omelet, pro- ceed as in plain, and as soon as it is " set" in the pan, sprinkle with cooked ham or beef, chopped fine; fold over and serve. Mushroom Omelet. Chop half a can of mushrooms that have been thoroughly drained, mix with four well beaten eggs and proceed as in plain omelet, putting a little more butter in the pan than for plain. Omelet Soufflee. Needed: Six eggs, 5 oz. of pounded sugar, flavoring of vanilla, orange-flower water, or lemon rind; 3 oz. of butter, i dessertspoonful of rice flour. Separate the yolks from the whites of the eggs, add to the former the sugar, the rice flour, and either of the above flavorings that may be preferred, and stir these ingredients vvell together. Whip the whites of the eggs, mix them lightly with the batter, and put the butter into a small frying pan. As soon as it begins to bubble, pour the batter into it, and set the pan over a bright but gentle fire; and when the omelet is set, turn the edges over to make it an oval shape, and slip it onto a silver dish, which has been previously well buttered. Put it in the oven, and bake from 12 to 15 minutes; sprinkle only powdered sugar over the souffle, and serve it immediately. Hum Om.elet. Beat the yolks of six eggs with six table- spoonfuls of milk; when well beaten add the whites, whici\ must be beaten to a stiff froth, mix well together; put a lump of butter the size of an t%g in the frying.pan, and when hot pour in the eggs; when browned on the under side, set 90 Eggs in the oven for five minutes; double as you take from the pan, cover with pulverized sugar and pour over all a gill of best Jamaica rum; burn the rum until the alcohol is ex- hausted, basting all the time. Jam Omelet. Needed: Six eggs, four oz. of butter, 3 tablespoonfuls of apricot, strawberry, or any jam that may be preferred. Make the omelet by receipt No. i and leave flat in the pan. When quite firm, and nicely browned on one side, turn it carefully onto a hot dish, spread over the middle of it the jam, and fold the omelet over on each side; sprinkle sifted sugar over, and serve very quickly. A pretty dish of small omelets may be made by dividing the batter into three or four portions, and frying them separately; they should then be spread each one with a different kind of preserve, and the omelets rolled over. Always sprinkle sweet omelets with sifted sugar before being sent to table, French. Pancakes. Needed: Two eggs, 2 oz. of butter, 2 0z.of sifted sugar, 2 oz. of flour, yi pint of new milk. Beat the eggs thoroughly and put them into a basin with the butter, which should be beaten to a ^^^^1^^^ cream ; stir in the sugar and flour, and T. "~ 1 — when these ingredients are well mixed, French Pancakes. =■ ' add the milk; keep stirring and beating the mixture for a few minutes; put it on buttered plates, and bake in a quick oven for 20 minutes. Serve with a cut lemon and sifted sugar, or pile the pancakes high on a dish, with a layer of preserve or marmalade between each. Snow Eggs. Needed: Five eggs, one pint of milk, pounded sugar to taste, flavoring of vanilla, lemon rind, or orange flower water. Put the milk into a sauce pan with sufficient sugar to sweeten it nicely, and the rind of half a lemon. Let this steep by the side of the fire for half an hour, when take out the peel ; separate the whites from the yolks of the eggs, and whisk the former to a perfectly stiff froth, £ggs 9t or until there is no liquid remaining; bring the milk to the boiling point, when drop in the snow a tablespoonful at a time, and keep turning the eggs until sufficiently cooked. Then place them on a glass dish, beat up the yolks of the eggs, stir to them the milk, add a little more sugar, and strain this mixture into a jug; place the jug in a sauce pan of boiling water, and stir it oneway until the mixture thick- ens, but do not allow it to boil, or it will curdle. Pour this custard over the eggs, when they should rise to the surface. They make an exceedingly pretty addition to a supper, and should be put in a cold place after being made. When they are flavored with vanilla or orange flower water, it is not necessary to steep the milk. A few drops of the essence of either may be poured in the milk just before the whites are poached. In making the custard, a little more flavoring and sugar should always be added. Scotch Eggs. Needed: Six eggs, 6 tablespoonfuls of forcemeat, No. 629, hot lard, Yz pint of good brown gravy. Boil the eggs for 10 minutes; strip them from the shells, and cover them with forcemeat. Fry the eggs a nice brown in boiling lard, drain them before the fire from their greasy moisture, dish them, and pour round them a quarter to half a pint of good brown gravy. To enhance the appearance of the eggs, they may be rolled in beaten tgg and sprinkled with bread crumbs; but this is scarcely necessary if they are carefully fried. The flavor of ham or anchovy must pre ponderate in the forcemeat, as it should be very relishing. Dutch Omelet. Break eight eggs into a basin, season with pepper and salt, add two ounces of butter cut small, beat these well together; make an ounce of butter hot in a frying pan, put the eggs in it, continue to stir it, drawing it away from the sides that it may be evenly done, and shake it now and then to free it from the pan: when the under side is a little browned, turn the omelet into a dish, and serve. This must be done over a moderate fire. 02 Eggs Eggs a La Suisse. Spread the bottom of a dish with two ounces of fresh butter; cover this with grated cheese, and break eight whole eggs upon the cheese without brealc- ing the yolks. Season with red pepper, and salt if necessary •, pour a little cream on the surface, strew about two ounces of grated cheese on the top, and set the eggs in a moderate oven for about a quarter of an hour. Pass a hot salamander over the top to brown it. Curried Eggs. Slice two onions and fry in butter; add a tablespoonful of curry powder, and one pint of good broth or stock; stew till onions are quite tender; add a cup of cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ten hard boiled eggs cut in slices, and beat them well, but do not boil. Creamed Eggs. Boil six eggs twenty minutes. Make one pint of cream sauce. Have six slices of toast on a hot dish. Put a layer of sauce on each one, and then part of the whites of the eggs ; cut in thin strips, and rub part of the yolks through u sieve on the toast. Repeat this, and finish with a third U^^er of sauce. Place in the oven for about three minutes. Garnish with parsley, and serve. VEGETABLES The Potato. Boiled Potatoes. Peel the potatoes and let stand in cold water for at least half an hour before boiling. Put in a kettle, cover with cold water and boil until done, which will take from thirty to forty minutes. When done, drain, and put back upon the stove, remov- ing the cover to let the steam escape; then dish up and serve. Baked Potatoes. Select large, smooth potatoes, wash and bake without removing the skins. Mashed Potatoes. Select small and Mashed Potatoes, irrcgular-sliapcd potatoes, which will not look so well cooked in other ways; peel, wash and boil until done; drain and wash thoroughly, season with salt and pepper, butter and milk or cream. Stir until light, put in a tureen, put small bits of butter over the top, and serve. Potatoes Roasted with Meat. Peel and wash medium-sized potatoes, put in with roast meat and roast for thirty or forty minutes, basting frequently. Potato Cakes. Take cold mashed potatoes and form into small cakes with the hands, put a spoonful of drippings into a hot frying-pan, put in the cakes and fry both sides to a nice brown; serve at once. 93 94 Vegetables Baked Potato Balls. Take warm mashed potatoes, form into round balls with the hands, roll in flour, place in rows in a baking pan and bake in a quick oven for fifteen minutes, serve with drawn butter sauce. Fried Potatoes. Slice cold potatoes (new ones are the best) and put in a frying-pan with hot melted butter, fry until brown and stir to keep from scorching; serve hot. Freiich Fried Potatoes. Peel and cut ootatoes into narrow strips lengthwise, wash and drain, and dry upon a towel or napkin, then plunge into hot fat and fry '^o a nice brown. Take out with a wire skimmer, drain in a co'ander, sprinkle with salt and pepper and serve hot. Escalloped Potatoes. Peel and slice small potatoes, wash and place a layer of them in a baking dish; season with salt and pepper, and put small bits of butter on the top. Continue these layers until the dish is full. Then pour in enough milk to almost cover the potatoes, put in the oven and bake for three-quarters of an hour. Boiled Sweet Potatoes. Wash and trim the potatoes and boil from forty to fifty minutes. When done, place in the oven a few minutes to dry, serve whole. Baked Sweet Potatoes. Prepare as above, and bake for about an hour. Large [ones will require an hour and a quarter to bake well done. Cold Sweet Potatoes. Sweet potatoes that are left over from .a previous meal are nice when sliced and fried brown in hot butter. Fried Potatoes with Eggs. Slice cold boiled pota- toes and fry with small pieces of salt pork or good butter until brown, then break up two or three eggs and stir into them, just as you dish them for the table. Vegetables 95 Saratoga Potatoes. Pee! the potatoes and slice them with a sLiw cutter, put them in cold water with a handful of salt and let them stand for an hour or more, then drain first in a colander, then on a napkin until dry. Fry in hct lard until a nice brown. These will keep several aays; should they lose their crispiness before all are used, set in a brisk oven for a few moments. Escalloped Onions. Boil six or eight large onions until tender. If the onions are very strong, change the water once while boiling. Separate them with a spoon and place alternately a layer of onion and a layer of bread crumbs in a pud- ding dish, season each layer with salt, pepper and melted butter, then pour over the whole enough milk to nearly cover them; put in the oven and bake to a nice brown. Creamed Onions. Peel, wash and boil until tender, a quart of medium sized onions. When done, drain olf the water and put in enough milk to almost cover them, season with salt and pepper, mix 3^ a tablespoonful of flour with a lump of butter the size of an ^gz, stir this into the onions, when the milk boils, and boil a few minutes. Fried Onions. Slice the onions fine and put in a frying pan containing about ^^ a cupful of pork drippings, or butter and lard, equal parts, season with salt and pepper and fry to a nice brown; stir frequently. Macaroni and Cheese. Boil macaroni in salt and 1'<^*^r:z>^ water until tender, butter a pudding dish and put in a layer of macaroni, Iv^ then layer of grated cheese, season with butter and pepper, then put in another layer of macaroni and so on until the dish is nearly full; finish 96 Vegetables with a layer of cheese, put in enough milk to nearly cover all and bake forty minutes. Creamed Macaroni. Boil half a package of macaroni until tender, in slightly salted water. When done, drain and cut into two inch lengths and put in a pudding dish; pour over it a drawn butter sauce, and cover the top with rolled cracker, and bake for half an hour. Boiled Cauliflower. Trim and clean a head of nice white cauliflower and boil in salted water for one-half hour, take out and drain, break apart carefully and arrange in the dish in which it is to be served and pour over melted butter or a drawn butter sauce, season with pepper and salt if necessary. Cabbage cut in quarters, boiled and drained, is very nice prepared in The Cauliflower. ^^^^ manner. Baked Cauliflower. Boil a head of cauliflower whole in salt and water; and when tender drain carefully and put in a dish that will fit into one which is suitable to put on the table; pour over it a drawn butter sauce, sprinkle a little grated cheese over all, baste with melted butter and bake to a nice brown and serve. Fried Egg Plant. Peel the plant and cut in slices about half an inch in thickness; sprinkle the slices with a little salt, and let it stand for an hour or two. Then dip first in beaten tgg, then in cracker dust, and fry in hot butter; season with pepper and salt while frying. Serve at once. Baked Egg Plant. Cut an egg plant in halves, sea- son with salt and pepper; do not peel it, but cut the ends so it will stand; put in a baking pan, baste with butter, and bake about thirty minutes, using butter freely. Green Vegetables. All green vegetables should be boiled in salted water until done. If you do dot wish to The Ciibbacre. Vegetables 97 use them at once, put them in cold water and they will keep fresh in this way for several days; when ready for use, treat them as canned vegetables. Boiled Cabbage. Cut a cabbage into six or eight pieces and boil until tender in salted water; drain, put into the dish in which they are to be served, season with salt and pepper, and melted butter. Fried Cabbage. Fry -three slices of fat salt pork to a crisp; take out the pork ; have half a head of cabbage chopped fine, put it into the hot fat and cover closely; let cook a few minutes, then take off the cover and fry to a light brown, stirring often, so as to have the color uniform. Cabbage Cooked in Milk. Chop half a head of cabbage fine, put into a stew pan, cover with water, and boil until tender; then draw off the water, add milk to nearly cover the cabbage, add a lump of butter the size of an Q.gg, salt and pepper to taste; simmer in the milk ten or fifteen minutes, and serve. Mashed Turnips. Peel and wash the turnips, and cut into pieces the size of a medium-sized potato, boil until tender; when done, drain, mash fine and season with butter, pepper and salt. String Beans. String the beans aiul cut into three or four pieces; boil in salted water until tender; drain and pour over them milk or sweet cream; add a small lump of butter, pepper and salt to taste, and boil five minutes longer; then serve. Deviled Tomatoes. Take large firm tomatoes and cut in slices one-half inch in thickness, and lay in a shallow dish; rub the yolk of a hard-boiled egg The Turnip. 98 Vegetables with one tablespoonful of vinegar, one of melted butter, one teaspoonful of sugar, a very little salt, mustard and cayenne; stir smooth, set upon the stove, and let come to a boil; then pour it on a well beaten tg^^ set in a vessel containing hot water, while you broil the tomatoes; lay them on a hot dish and pour the hot dressing over them. Ila"W Tomatoes. Peel the tomatoes, slice and place in the dish in which they are to be served ; season with salt, pepper, sugar and vinegar; or a mayonnaise dressing can be made and poured over them. Stuffed Tomatoes. Take a dozen plump tomatoes, cut a thin slice off from the stem end, and lift out the heart and juice; drain off the juice and crush the pulp with a potato masher; mix with them one-fourth of a cupful of butter, two tablespoonsfuls of sugar, one and one-half cupfuls of bread crumbs, and with this mixture fill the tomatoes; put on the tops and arrange in a baking pan, and bake for forty-five minutes. Green Peas. Boil until tender, drain nearly dry; sea- son with butter, pepper and salt. A cupful of cream can be added if preferred. Limia Beans and Shelled Beans. Lima beans and shelled beans are boiled until tender and seasoned the samxC as green peas. Asparagus. Wash the asparagus and cut off the hard ends; boil until tender and sea- son with butter, pepper and salt, Asparagus. and Serve on dry toast. Gree^ Corn Fritters. Grate two cupfuls of corn from the cob; mix with it one beaten &gg, one cupful of sweet milk, soda the size of a pea, one tablespoonful of melted butter; add flour enough to make a batter. Fry on a hot griddle, or by adding a little more flour, they can be fried in spooiifuls in a kettle of hot lard. Vegetables 95 Green Corn. Corn in the ear. Husk and pick off the silk carefully, and boil in salad water from thirty to forty minutes. A few minutes of cooking will suffice for canned corn. Sea- Green Corn. SOn with butter, pepper and salt, and milk, if you choose. Oyster Plant. Scrape and wash the root, and cut in thin slices. For soup add milk, and season the same as oyster stew. As a vegetable drain off nearly all the water, and add enough milk to nearly cover, add pepper and salt, and a good sized lump of butter, in which has been stirred a tablespoonful of flour. Do not put in enough flour to make the dressing thick, but just enough to render it creamy. Mushrooms. Peel and wash a dozen heads of mushrooms, and whiten by plunging them alternately in hot and cold water. Let them drain, and when dry, put them in a sauce pan with a Mushrooms. tablespoonful of melted butter; cook for a few minutes, then add a teaspoonful of flour, a little salt and pepper, and half a pint of stock; let cook slowly for fifteen or twenty minutes; remove the mushrooms and place on the dish on which they are to be served; add a little water to the sauce, and stir in the beaten yolks of two eggs and a tea- spoonful of vinegar; cook for a minute or two, and pour over the mushrooms, and serve. Boiled Hominy. Wash the hominy and put into a stone jar. Do not fill the jar much over half full with the hominy; then fill up the jar with cold water, place the jar in a kettle of boiling water, and cook for six hours. Let be served as loo Vegetables a side dish, season with melted butter or cream, fast it is served with cream and sugar. Spinach. For break- Spinach, Cut off the roots, look over very carefully, and wash in several waters; boil for one-half hour, or until tender. Take up and drain in a colander, place in the dish in which it is to be served ; make it smooth with a knife, then cut through it three or four times, both ways, with a sharp knife. Season liberally with hot melted butter, pepper and salt, if neces- sary. A cupful of scalded cream, or a drawn butter sauce, can be used as a dressing, instead of the melted butter, if preferred. Boiled Rice. Put one cupful of rice, and cover with two cupfuls of cold water; boil until the rice has absorbed the water; then add a pint of milk, and boil for thirty or forty minutes longer, stirring carefully from time to time; season with salt. Put it in the dish in which it is to be served, and pour over it a little melted butter. Parsnips. (Fried.) Scrape and wash clean, and boil until tender in salted water; take out of the kettle, drain and cut in halves; dip in a beaten egg and fry in hot butter, or lard. Parsnips. (Boiled.) Prepare as above and season with butter, pepper and salt, and serve hot. Succotash. Take two cupfuls of green corn cut off the cob, and one cupful The Parsnip. of green shelled beans; put in a stew pan, cover with water ; add a teaspoonful of salt and boil until tender. When done, add one-half a cupful of cream, or milk, a small lump of butter, pepper and salt if necessary; cook for a few minutes and serve. Vegetables toi Hominy Croquettes. Mix together two cupfuls of cold boiled hominy, two eggs, a tablespoonful of melted butter, and a little salt, and a teaspoonful of flour; fry in small spoonfuls in hot lard. Serve with maple syrup, honey, or melted sugar. Steamed Rice. Put in a pudding dish one cupful of rice, and three cupfuls of milk, or water; add a large tea- spoonful of salt, and steam one and one-quarter hours. Serve the same as boiled rice. Rice Croquettes. Take two cupfuls of cold rice, either boiled or steamed, and mix into it thoroughly two beaten eggs, and a tablespoonful of melted butter. Potato Croquettes. You need mashed potatoes, salt and pepper to taste; when liked, a very 'n^ little minced parsley, egg, and bread Potato Croquettes. crumbs. Boil and mash the potatoes; add a seasoning of pepper and salt, and when liked, a little minced parsley. Roll the potatoes into small balls, cover them with egg and bread crumbs, and fr}^ in hot oil or dripping until light brown; let them drain before the fire, dish them on a napkin, and serve. Boiled Artichokes. Needed to each }^ gallon of water, allow I heaped tablespoonful of salt, a piece of soda the size of a 25c piece; artichokes. Wash the artichokes well in several waters; see that no insects remain about them, and trim away the leaves at the bottom. Cut off the stems and put them into boiling water, to which have been added salt and soda in the above proportion. Keep the sauce pan un- 4. covered, and let them boil quickly I until tender; ascertain when they are ^^ done by thrusting a Fork in them or by Artichokes. trying if the leaves can be easily re- moved. Take them out, let them drain for a minute or two, and serve on a napkin, or with a little white sauce poured 10^ Vegetables over. A tureen of melted butter or oiled butter should ac- company them. This vegetable, unlike any other, is con- sidered better for being gathered two or three days; but they must be well soaked and washed previous to dressing, or if left till cold, they can be served with olive oil and vinegar. Boiled Beets. When large, young and juicy, this ^j ^ ^_^^ vegetable makes a very excellent addition to winter salads, and may easily be converted into an eco- nomical and quickly made pickle. Beets are more frequently served cold than hot; when the latter mode is preferred, melted butter should be The Beetroot. sent to table with it. They may also be stewed with button onions, or boiled and served with roasted onions. Wash the beets thoroughly; but do not prick or break the skin before they are cooked, or they will lose their beautiful color in boiling. Put them into boiling water, and let them boil until tender, keeping them well covered. If to be served hot, remove the peel quickly, cut the beet into thick slices, and send to table with melted butter. For salads, pickle, etc., let the root cool, then peel, and cut into slices. Boiled Brussels Sprouts. Clean the sprouts from insects, nicely wash them, and pick off any dead or discolored leaves from the outsides: put them into a saucepan oi boiling water, with salt and soda in the above proportion; keep the pan uncovered, and let them boil quickly over a brisk fire until tender; drain, dish and serve with a tureen of melted butter, and maitre d'hotel sauce is some- K-n, times poured over them. Another mode of serving Bnissela . ,. , , . . , Sprouts. is, when they are dished, to stir in about one and a half ounce of butter, and a seasoning of pepper and salt. Vegetables 103 They must, however, be sent to table very quickly, as, being so very small, this vegetable soon cools. Where the cook is very expeditious, this vegetable, when cooked, may be ar- ranged on the dish in the form of a pineapple; and so served, has a very pretty appearance. Stewed Red Cabbage. Needed, i red cabbage, a small slice of ham, Y^ oz. of fresh butter, i pint of weak stock or broth, I gill of vinegar, salt and pepper to taste, i table- spoonful of pounded sugar. Cut the cabbage into very thin slices, put it into a stewpan, with the ham cut in dice, the butter, half a pint of stock, and the vinegar; cover the pan closely, and let it stew for i hour. When it is very tender, add the remainder of the stock, a seasoning of salt and pepper, and the pounded sugar; mix all well together, stir over the fire until nearly all the liquor has dried away, and serve. Fried sausages are usually sent to table with this dish; they should be laid round and on the cabbage, as a garni h. Stewed Carrots. Take 7 or 8 large carrots, i teacupful of broth, pepper and salt to taste, Yz teacup- ^-!!3!.ful of cream, thickening of butter and flour. ^^ Scrape the carrots nicely ; half boil, and slice ^^ them into a stewpan ; add the broth, pepper and salt, and cream; simmer till tender, and be careful the carrots are not broken. A few minutes before serving, mix a little flour with about one ounce of butter; thicken the gravy with this; let it just boil up, and The Carrot. Serve. Baked Mushrooms. For this mode of cooking, the mushroom flaps are better than the buttons and should not be too large. Cut off a portion of stalk, peel the top, and put them at once into a tin baking dish, with a very small piece of butter placed on each mushroom; sprinkle over a little pepper, and let them bake for about twenty minutes. I04 Vegetables Have ready a very hot d'ish, pile the' mushrooms high in the center, pour the gravy round, and send them to the table quickly on very hot plates. Baked Spanish Onions. Put the onions, with their skins on, into a saucepan of boiling water, slightly salted, and let them boil quickly for an hour. Then, take them out, wipe them thoroughly, wrap each one in a piece of buttered paper, and bake them in a moderate oven for two hours, or longer, should the onions be very large. They may be served in their skins and eaten with a piece of cold butter and a seasoning of pepper and salt; or they may be peeled, and a good brown gravy poured over them. Stewed Cucumbers. Needed, 3 large cucumbers, flour, butter, rather more than % pint of good brown gravy. Cut the cucum.bers length- wise the size of the dish they are intended to be served in; empty them of the seeds, and put them into boiling water, with a little salt, and let them simmer for 5 min- lUtes; then take them out, place them in The ciirambev. another stewpan with the gravy, and let them boil over a brisk fire until the cucumbers are tender. Should these be bitter, add a lum-p of sugar; carefully dish. them, skim the sauce, pour over the cucumbers, and serve, A German Method of Cooking Potatoes. Needed : Eight to ten middling-sized potatoes, 3 oz. of butter, 2 tablespoonfuls of flour, % pint of broth, 2 tablespoonfuls of vinegar. Put the butter and flour in a stewpan; stir over the fire until the butter is of a nice brown color, and add the broth and vinegar; peel and cut the potatoes into long thin slices, lay them in the gravy, and let them simmer gently until tender, which will be in from 10 to 15 minutes, and serve very hot. A laurel leaf simmered with the potatoes is an improvement. Vegetables 105 Stewed Spanish Onions. Peel the onions, taking care not to cut away too much of the tops or tails, or they would then fall to pieces; put them in a stewpan capable of holding them at the bottom without piling them one on the top of another; add the broth or gravy, and simmer z^ fully described. If it is used, it should be for pastry baked at once and little handled — that is for short rather than for flaky crust. SHORT CAKES Crust No. 1. Take one quart of flour, and add to it two teaspoonfuls of soda and two of cream tartar, si- 1 two or three times, and rub into it a lump of butter the size of an egg; add a pint of sour milk, and work smooth with as little kneading as possible; roll out to half an inch in thickness, place in a shallow square baking pan and bake in a brisk oven for twenty minutes. When done, split open, butter, and put fruit between the layers and on top. Another nice way is to make the crust as above, and divide in two equal parts; roll out one-half to fit the baking tin, and spread with but- ter, then roll out the other half and put on top ot the first half, then spread a little butter on top of the last h^lf. This will make the crust nice and flaky, and also cause it to come apart without splitting with a knife. Crust No. 2. Beat together one tgg, one-half cupful of sugar, a lump of butter the size of an tgg, two cuofuls of sweet milk, two teaspoonfuls of baking powder, and flour enough to make a batter as for cake; bake in layers in a quick oven for almost twenty minutes. Fruit for Short Cake. Strawberries, raspberries, black- berries, very ripe peaches and oranges make a nice filling for short cake. The fruit should be mashed or sliced, sweet- ened and put between the crust, and on top. Jam. mar- malade, and almost any kind of preserved fruit can be used, if fresh fruit is not obtainable. Roll Puddings. Make a crust as for short cake, roll out thin, and spread with raspberries, peaches, chopped apples, or any fruit that is suitable; sweeten the fruit and 156 Pies roll over and over, pinch the ends and side opening together, and either boil or bake. Two hours will be required to boil it, while one and one-half hours will be sufficient for baking. Serve with sauce. PIES Pie Crust. Take one quart of flour and rub into it a cupful of butter or lard, add a teaspoonful of salt, and enough very cold water to make a stiff dough. Mix with as little handling as possible, and put on ice or in a cool place, an hour or two before using; roll out thin, put in the fill- ing, and spread a little butter on the upper crust, before baking. Puff Paste. Take one pound of flour, and one pound of butter. Rub the flour and one-half the butter together, and add enough cold water to make a stift" dough, roll this out till one-half inch in thickness, then put on one-half of the remainder of the butter in a lump; fold the corners of the dough over the butter, and roll out carefully until about a quarter of an inch thick, put on the rest of the butter, fold the corners over this again, and roll out again in as long a strip as possible, fold backward and forward, and roll out as before. Do this four or five times, letting rest one- half hour between each rolling. Tart Paste. Take one-half cupful of water, one-half cupful of lard, the beaten white of one egg, three tablespoon- fuls of powdered sugar, and one teaspoonful of cream tartar, and one-half teaspoonful of soda; add flour enough t(? make a moderately stiff dough. Fruit Pies. Rub the plates or tins on which they are to be baked with a very little butter;, roll the crust out thin, line the plate, and put in the fruit, being careful not to put in too much, as that would cause the pie to run over. Sweeten to taste, and if the fruit is juicy, stir a little flour Pies " 157 through it before putting it in the crust. Berries, cherries, gooseberries, rhubarb, plums, etc., do not need any season- ing, except sugar. Apple and peach pies are improved by placing bits of butter on the fruit before putting on the upper crust. The edge of under crust should be wet with a little flour and water before putting on the upper crust. Pies should be baked in a moderate oven, the usual time being from forty to sixty minutes. Mince Meat. One pound of chopped apples, one pound of stoned raisins, one pound of suet chopped very fine, one- half pound of mixed citron and orange peel chopped fine, one-half ounce of mixed spice, one pound of sugar, one tea- spoonful of salt ; mix all together thoroughly, add enough water to moisten, and cook for one hour. Then add one- half pint of good whiskey or brandy. When making the pies, add a little more sugar, if not sweet enough. Mince Meat No. S. Cook until tender, four pounds of lean meat or tongues, chopped very fine; then add two pounds of chopped suet, seven pounds of chopped apples, two pounds of currants, picked, washed and dried, three pounds of stoned raisins, one pound of citron chopped fine, four pounds of brown sugar, two chopped lemons, peel and all, one-half ounce of mace, one tablespoonful of cinnamon, one tablespoonful of allspice, one tablespoonful of cloves, two tablespoonfuls of salt, and two oranges chopped fine; add enough cider to moisten and cook all together for one hour. Mock Mince Pie. One and one-half pints of cold water; add five soda crackers rolled fine, one-half cupful of cider or vinegar, one cupful of molasses, one and one-half cupfuls of sugar, one cupful of raisins, stoned and chopped, one teaspoonful each of cinnamon, cloves and nutmeg, one tablespoonful of butter, one beaten egg. Boil all together, except the cracker, for fifteen minutes; then add the cracker, and make the pies with two crusts. tsS Pies Lemon Cream Pie. The juice and grated rind of one lemon, one cupful of sugar, the yolks of two eggs, two tablespoonfuls of flour; mix all together and pour over the whole a cupful of boiling water. Set the dish containing the mixture into another of hot water and boil until well cooked. Make the pie with an under crust only, and bake until done; then add a frosting made of two beaten whites of eggs, and two tablespoonfuls of white sugar; spread evenly over the pie, put back into the oven and browr, slightly. Pumpkin Pie. Cut up a small sized pumpkin, cook until done, then stew down until little moisture is left; then press through a colander or sieve. Take lour cupfuls of the pumpkin, add to it one cupful of molasses, two cupfuls of sugar, two tablespoonfuls of ginger, two of cinnamon, two of flour, three pints of milk, a tea- spoonful of salt, and five well-beaten eggs; mix all together thoroughly, and bake with under crust only. Potato Cream Pie. One pound of mashed potatoes, one-half pound of white sugar, six ounces of butter, three- quarters of a cupful of milk, four beaten eggs, and a little brandy. Boil good mealy potatoes and mash them through a sieve; mix butter with them while warm, then the sugar, milk, and flavoring; separate the eggs, and beat both yolks and whites quite light, stir them into the pie just before baking, and sift powdered sugar over the pie when done. Squash. Pie. Pare the squash and remove the seeds, stew until soft and dry; then press through a sieve or colander, stir into the squash enough sweet milk to make it a batter; season with cinnamon, ginger, and nutmeg to taste; sweeten with sugar, and add three beaten eggs for each quart of milk. Fill very full pie plates, lined with crust, and bake for one hour. Pies 159 Orange Pie. Grate one orange, add one cupful of sugar, one of water, two tablespoonfuls of melted butter, two tablespoonfuls of flour, three eggs, reserving the white of one for frosting, one teaspoonful of tartaric acid. Mix all together thoroughly and bake with under crust only When done, spread over it a frosting made of the white of one Q.g% and two tablespoonfuls of powdered sugar. Put back into the oven and brown slightly. Transparent Pie. Beat together one whole ^g-g and the yolks of two others; add two tablespoonfuls of melted butter, one cupful of sweet milk, one cupful of brown sugar, one-half of a grated nutmeg. Beat all together and bake with under crust only. When done, cover with a frosting made of one cupful of sugar and the whites of two eggs; flavor with lemon and put back into the oven for two or three minutes. Apple Cream Pie. One pint of stewed apples, one cupful of sugar, one cupful of milk, two tablespoonfuls of melted butter, two beaten eggs, a little grated nutmeg, and half a glass of wine; mix together and bake with two crusts. Custard and Cocoanut Pie. Line your pie plate with pie crust, and fill it with a mixture of three beaten eggs, one pint of milk, two-thirds of a cupful of sugar ; flavor with a little mace, and bake it in a medium hot oven. For cocoanut pie use the same custard as for custard pie, but add grated cocoanut, either fresh or prepared. Chocolate Cream Pie. One quart of milk, one coffee cupful of sugar, four tablespoonfuls of flour, one bar of bitter chocolate grated, two tablespoonfuls of melted butter, the yolks of five beaten eggs. Boil the milk with the choc- olate in it; mix the flour and sugar together, and stir into the boiling milk; then add butter and yolks of eggs, and take the mixture off the fire immediately. Bake in thin crusts of i6o Pies puff paste. Whip the whites of five eggs to a stiff froth while the pies are baking, add a cupful of sugar, and flavor with vanilla. Spread over the hot pies, and put back into the oven until slightly brown. Sour Milk Pie. One cupful of sour milk, one cupful of sugar, one cupful of raisins stoned and chopped, two eggs, all kinds of spice. Bake between two crusts. Cream Pie. Put one pint of milk in the double boiler, and let come to a boil. Beat together the yolks of two eggs, one-half cupful of sugar, two tablespoonfuls of flour or corn starch; stir this into the boiling milk, and cook until thick. Flavor with lemon or vanilla. Line a pie plate with puff paste, and bake first; then pour the boiled custard into the baked crust ; then spread over it a frosting made of the beaten whites of the eggs., and a tablespoonful of powdered sugar; put the pie back in the oven, and brown slightly. Sweet Potato Pie. Boil nice bright sweet potatoes, and when well done peel, mash, and put through a colander. For every cupful of the sweet potato use one cupful of milk, one ^gg, add sugar, cinnamon, and nutmeg to taste. Bake with under crust only. Orange Tarts. Needed: Oranges, sugar, puff-paste. Pare some oranges very thin, soak them in water for three days, changing the water frequently. Boil them until soft. When cold, cut a thick slice from the top and bottom, and the rest in thin slices; line tart dishes with puff paste, and fill them with layers of sugar and orange alternately. Sand Tarts. Cream together one pound of brown sugar and half a pound of butter. Beat the yolks of three eggs very light, and add butter and sugar; sift one pound of fiour in dry state with two teaspoonfuls of baking powder, mix with the eggs, butter and sugar until a paste firm enough to roll has been formed. Roll out thin and cut into Pies i6i squares; spread the whites of the eggs over the top; sift over this granulated sugar and crown with half a pound of blanched almonds, rolled and spread over the surface. Bake in a quick oven. Neapolitaines. Make enough puff paste for a pie; roll into a sheet half an inch thick and cut into strips three inches by one and one-half. Bake in a quick oven. When cold, spread with jam or jelly half the strips, and stick the others over in pairs with jelly between. Cover with frosting. Rhubarb Pie. Pour boiling water over two teacupfuls of chopped rhubarb, drain off the water after four or five minutes, and mix with the rhubarb a teacupful of sugar, the yolk of an 6§S) a piece of butter and a tablespoonful of flour, moistening the whole with three tablespoonfuls of water. Bake with the lower crust only, and make a meringue cf the white of the (t!<* * And strive to laugh in spite of Fate, But laughter forced soon quits the room. And leaves it in its former gloom. But lo ! the dinner now appears — The object of our hopes and fears, The end of all our pain !" AETISTIC COOKERY There are many occasions — such as gala dinners, ban- quets, marriage luncheons, silver weddings, etc., — when the mistress of the house is desirous of displaying some extra talent and introducing to her delighted guests some dish of unusual size or merit, surrounded by those beautiful little conceits which have made the reputation of French cooks. We should have failed in one of our clearest duties in not giving a place in Treasures Old and New, to a select number of those ornaitiental and exquisite specimens of 201 202 Arfwtis GoQh&ry what ought to be called Artistic Cookery ; and, although it Is going somewhat out of our original plan of treating only of simple and home-made dishes, we insert in this volume forty-seven descriptions (with steel plate illustrations), of some of the best examples of foreign cook- ery, such as is daily presented upon the tables of Europe's grandees. We may add that both descriptions and designs are the work of the famous Chef of th« court of G#rma,ay, Monsieur Urbain Dubois. In these descriptions will be found a few, a very few technical words, but any hotel cook of average experience knows their meaning, and may be easily consulted concern- ing it. Our purpose, we may add, is to furnish, in this depart- ment, some first class information for professional cooks, always in quest of something new and unique. FISH See Plate No. i Blue Fish. In form the blue fish resembles the salmon, or rather the houchen of Bavaria. Its lower jaw protrudes like that of the be'car. The head is very big, its skin bluish, and to this tint it owes its name. It is one of the prettiest fish in the New World. Its flesh, when cooked, assumes a slightly dull blue color, and remains soft. This fish usually weighs as much as ten pounds; from its size it therefore con- stitutes a remove, which can be served at a large dinner. If cooked whole, the blue fish is usually served broiled; if cooked in a court bouillon^ it ought to be divided into slices. Filets of the blue fish are often served, cut, sauth with but- ter, and garnished either a la Normatide or ^ la JoitmUle, Artistic Cookery — Piate No. i Blue Fish. Shad, maitre d' hotel. Black Fish. Cod Fish with Oyster Sauce. Salmon Trout, a la Chambord. Artistic Cookery 203 The Shad is very good, broiled "^ la maitre-d'hotel;" but is also excellent, braised in wine, with little liquid, dished up with a "matelote" or a "genoise"-sauce; if the shad is to be broiled, it ought previously to be crimped. With broiled shad, butter "a la maitre-d'hotel," and a garnish of sorrel, are usually served; the latter ought to be served sep- arately. If braised, it may be surrounded with any garnish applicable to removes of fish. Black Fish. The physiognomy of the black fish is indeed remarkable. If in the drawing, the body of the fish be covered, as far as the lateral fin, with a piece of paper, it will be found, that the expression of the head is somewhat similar to that of the tiger. Its jaws are very strong, fur- nished inside with large teeth, and the surfaces of the pal- ate are provided with very hard asperities; which confirms the opinion that this fish feeds more particularly on Crustacea. The skin of the black fish is black, and very much like that of the tench. Its cooked flesh is white and firm, and much esteemed by epicures. It possesses a gelatinous principle, which renders it suitable to concentrated cooking, that is braising. This fish attains a weight of from five to six pounds; if served whole, it may be surrounded with a fine garnish, and accompanied with a brown sauce, Matelote, Bordelaise, or G^noise. The Cod is generally cooked in salted water, and plunged in while boiling; but if the fish is entire, it is only neces- sary to plunge it into lukewarm water well salted. An entire ■cod takes very long boiling, for it must be cooked without ebullition; that is to say, that at the first boiling of the liquid, the kettle must be placed on the side of the fire, so that the liquid may simmer only, without the ebullition making itself evident. With boiled cod nothing but a good sati«e and 1»9iled potatoes, ought to be served ; other gar- 204 Artistic Cookery nishes do not harmonize well with this sort of fish. Oyster sauce is most in use; but in Holland it is served simply with good melted butter. This dish, so delicate, if the fish is quite fresh and properly cooked, is far from possessing the same merit, if stale and negligently cooked; these two ob- stacles are easily removed, if the cook is intelligent, and is aware of the responsibility attached to his or her office. The Trout represented in the drawing is stuffed, and trussed, then fixed on the drainer of a fish-kettle, taking care to place it on its belly; it is covered with a good "court- bouillon," and cooked in it; the liquor must be poured out cold on the fish; it is afterward brought to ebullition, but immediately removed from the fire. A salmon-trout of about ten pounds must remain an hour and a quarter in its liquor kept at the same degree of heat, but without any visible ebullition. The trout is dished immediately, resting on its belly; but, for more safety, it must be kept in equilibrium by means of fried bread crusts put on the dish, so as to keep the fish upright; this bread must be masked with raw force-meat, and poached in the oven. The garnish which surrounds the fish, is composed on one side of mushroom-heads, whole truffles, small quenelles, shaped with a tea-spoon, as well as ornamented quenelles; on the other side it is composed of carp-milts, crayfish tails, or a whole crayfish with the tails trimmed, and lastly with quenelles. All these garnishes are slightly masked with "genevoise" or "matelote"-sauce; the remainder is served up in a sauce-boat. Artistic Cookery 205 REMOVES, ENTREES AND ROASTS See Plates Nos. 2, 3 and 4. Lobster Cutlets a la Victoria. This entree is dished »p on a croustade, made of fried bread, composed of two pieces. When the top of the croustade is fried, the uppei surface is slightly hollowed out, the empty space masked with a coating of force-meat, which afterward is poached in the oven, or in the hot closet. The cutlets are composed of cooked lobster flesh, cut in small dicfe, and mixed with an equal quantity of blanched oysters, and as many truffles as lobsters, cut in the same manner. This salpicon is mixed with a Be'chamel-sdince well reduced, finished with crayfish- butter; it is afterward spread on a baking-sheet, the coating being about three-quarters of an inch; let it cool there; then it is divided into the shape of cutlets, which are immediately masked with a thin coat of raw quenelle force-meat, dipped in beaten eggs, crumbed, and fried in a saute -pan with clarified butter. When well drained, each gets a small frill, and they are dressed in a circle, the cavity of which is gar- nished with crayfish tails. A matelote or Norjna/ide-sdLixco. is served separately. Sheeps' Tongues, a la Dominicaine. This entree suits better for. a supper, or rather for a hdAX-buffet, than for a dinner; however, it can always be admitted in a dinner, if preceded or followed by cold entrees of another kind. The sheeps' tongues must be salted a I'e'carlate, cooked, well trimmed, and well glazed; they are dished on a jelly- border. The tongues do not rest on the border, the latter having its cavity filled with a circle of wood, on the center of which is fixed a support, that is masked with butter, or paper. The round, and the support, are covered over with salad, composed of vegetables, cut into the form of small 2o6 Artistic Cookery dice, and mixed with some mayonnaise, prepared withasplc« jelly. On the top of the support is fixed a small cup of fat, the base of which is sunk into a thick string of chopped aspic-jelly. A sauce-boatful of egg-mayonnaise, is sent up with this entree. Ham "Historie." The sucking-pig represented in the plate, which in reality is not a sucking-pig, but only has the form of one, is in modeled butter; it is only on the back, that the ham is placed. To shape^the latter neatly, it should first be entirely boned, wrapped round with a napkin, and so cooked; when done, it is taken out of the napkin to be wrapped up again, and left to cool in the required form ; when trimmed and neatly carved, the small animal, which must bear it, should be carved. The piece is surrounded with pretty plaited paper-cases, garnished with glazed truffles; the base of the "pain-vert" is surrounded with bold croittons of aspic-jelly, an indispensable garnish to cold pieces. Salmis of Woodcocks. This entree is dished up, on a border of game force-meat, on the center of which is fixed a pyramidal croustade of fried bread. It is against this, that the entree is placed; for without this support it would be impossible to give it the required height and regularity. The legs of the woodcock form the base of the pyramid, the filets are. placed on the center; the breast-pieces are set upright, with a few truffles at their base ; and on the top of the croustade is inserted a skewer, garnished with a truffle. The woodcocks, and the border, are slightly masked with a salmis sauce, reduced with an extract of game, and with the raw trimmings of truffles; the remainder of the sauce is sent up in a sauce-boat. This entree is edged with nouiile'^di?,Xe. Salmis sauce is prepared from some Espagnolc, well drained, thickened on a brisk fire, and stirred continually. A few tablespoonfuls of extract of game, a little good cooked Madeira sauce, are introduced gradually. Artistic Cookery — Plate No. 2 Lobster Cutlets. Sheep's Tongues. Ham historic. Salmis of Woodcocks. Mayonnaise of Chicken. Patties a la Financiere. Filets of Snipes in Cases. Artistic Cookery 307 Mayonnaise of Chickens with Jelly. To prepare this entree, two good chickens must be trussed, wrapped up in slices of bacon, cooked in a good mirepoix, but kept lightly- cooked. When the chickens have cooled, each of them is divided into five parts; these are carefully trimmed, the skin, as well as the superfluous bones removed; particularly of the pinions, and fat of the thighs. The parts of the chickens are put into an earthen basin, marinated for an hour, then masked with a layer of mayonnaise sauce with jelly, and arranged on a baking sheet. As soon as the sauce has set, the pieces are trimmed again, and covered with a layer of half-set aspic jelly. They are removed with the aid of a fork, but must be touched as little as possible, and dished in a pyramid shape, in the hollow of an aspic-jelly border, and turned out on a cold dish. Care must be taken, that this border be previously filled with a support of bread, masked with butter, lest the filling up should injure the aspic- jelly. A sauce-boatful of mayonnaise of eggs, is sent up with this entree. Patties a la Financiere. To render these hot patties acceptable to an epicure, they ought to be prepared with a good short paste, melting in the mouth, and well baked. The outside of the patties ought to be of a nice brown, and the inside be filled with a v;ell chosen garnish, mixed with a good sauce. These patties are dished in a pyr- amid on a napkin; but in order that this pyramid may be firm, a foundation of bread should be gummed to the dish. The space where the circle of patties rests im- mediately on the napkin, ought to be filled up with a bouquet of fried parsley. Patties, that is to say, cases of paste, may be cooked filled with flour, or with common force-meat. A moment before serving, they are emptied and filled anew with a ragoiit composed of fat liver, cocks'-kernels, cocks'-combs, and truffles. This ragout is thickened with a good "sauce Es- 2o8 Artistic Cookery pagnole" reduced with port- wine or madeira. The patties are dished up on a folded napkin. Filets of Snipes in Cases. Small cases of folded paper may be purchased everywhere, either of round or oval shape. Paper cases must be oiled previously to being gar- nished; if their garnish consists of moist materials, the cases can be double. To prepare this dish, the filets of seven or eight snipes must be removed, trimmed, and placed in a "saute"-pan to be cooked with clarified butter. A puree is prepared with cooked legs of snipes, a few poultry-livers, a small part of the giblets of game, some boiled rice, a little sauce, and a piece of butter. The filets are cooked just be- fore sending to table; the puree is warmed without ebulli- tion, and the cases filled up with the latter. On the puree, a filet of a snipe is placed, then masked immediately with a little good brown sauce, reduced with the perfume of game. The cases are ranged on a baking-sheet, to be kept a few minutes at the mouth of the oven, in order to-give brilliance to the sauce covering the filets. The cases are afterward dished up on a folded napkin. LioinofVeala La Montglas. A fine loin of veal, white and fat, is a remove of the first order, which can be admitted in all dinners. The loin must be cut rather long, trimmed, then trussed, roasted or baked in the oven ; if baked, care must be taken that no liquid be added; it must be cooked in butter and its own fat, without any other liquid, but with moderate heat; if roasted on the spit, it must be wrapped up in buttered paper, and allowed to remain for two hours in front of the fire, not forgetting to unfasten it in time to give it a nice color; it is better to cook the kidney by itself. When the loin is done, the lower and the upper filet must be taken out, the latter cut through and put back in its placer .hen the loin is dished on a thick layer of thin mashed pota Artistic Cookery — Plate No. ^ -^^V Loin of Veal. Beef a la Jardiniere. Filet of Beef. Sweetbreads a la Colbert. Lambs' Brains. Artistic Cookery 209 toes, or anything else put on the dish, to keep in the same place; on one of the extremities of a dish, or even upon both, there is fixed a pretty croustade of rice, or bread, or a large white turnip, cut in three parts. The loin is surrounded with two bunches of sweetbread croquettes, between these some small patties are dished up, garnished with a montglas of sweetbread and truffles. On the other side of the dish are two heaps of potatoes a la duchesse, divided by the kidney cut in slices. The two cups are garnished with a montglas prepared with the under filet and truffles, mixed with a cream sauce. There must not be any sauce at the bottom of the dish; but the loin may be accompanied with a half Espagiwte, or a light tomato sauce. With veal, some sail meat, ham, or tongue a I'ccarlate, is generally served. Piece of Beef a La Jardiniere. This piece is taker, from the loin of the ox; that is to say, that part which, starting at the extremity of the sirloin, stops at the junction of the lower part of the thigh; the quarter of beef. The loitv is the most delicate, savory, and agreeable part of tht animal, because the fibers and flesh are rich and interlardeO. Done to the exact point, in a good stock, well glazed and garnished, served very hot, the loin of beef can be admitted to the most sumptuous dinners, and will always be welcome. The loin of beef is a rich showy piece, but costly; as fine an ap- pearance as possible must be given to it, in which case it is difficult to employ less than about 30 pounds of meat; for the most delicate part of the loin, what is called the chubb, would not be sufficient to form a remove; a sufficient quantity of meat must therefore be left on it, to give a good shape. The loin of beef, coming from a fine animal, must be covered v^'ith a thick coat of fat; after having been boned, it is rolled in its natural way lengthwise, then tied firmly with a string, put into a long stewpan, in which is laid some bacon, cut roots and vegetables; the meat is sligh\.,y salted, 14 2IO Artistic Cookery then moistened and covered with light broth; it must remain in the liquid from 6 to 7 hours, on a very moderate fire, with hot ashes on the lid. When three parts done, it is drained, to trim it underneath; then put back into the pan, with the stock, strained, skimmed, and mixed, with a little white wine; it must be finished thus in the good, succulent, richly colored stock. It is dished up on a piece of cooked meat; this must be cooled under a press, trimmed to the re- quired size, warmed, and placed at the bottom of the dish. This foundation relieves the aspect of the piece, and facili- tates the dishing up of the garnishes. The piece of beef is represented, carved in slices, surrounded with a garnish of fine fresh, and tender vegetables, divided into bunches; this garnish may also be composed of green peas, French beans, cauliflowers, young carrots, glazed turnips; but too many kinds should not be used. Then the piece is dished up, and glazed with a brush; it is ornamented with three different vegetables, a id skew- ers* the liquid in which it has been cooked is.' sieved, skimmed, thinned, and mixed with a few spocnfuls of Espagnole and tomato sauce. This sauce is ser^ed- in a sauce boat, hot. Sweet Breads a La Colbert. This is a simple and good meat entree, which can very well be served at a din- ner, especially if there are several hot entries. To prepare this entree, some large sweetbreads, blanched or cooled under press, then cut in two; the two parts are then well trimmed, seasoned, floured, dipped in beaten eggs, bread crumbed, and fried in a saucepan with clarified butter; they must be oi a nice color. Just before serving, the scol- lops are dished in a circular order, on a coat of forcemeat, poached on a dish, the cavity of the circle is garnisned with green peas, plain boiled after the English fashion, well drained and well shaken together, off the fire, with a pat of Artistic Cookery 2 1 1 (ine butter. The sweetbreads, and the bottom of the dish, are mashed vvitn a Colbert sauce, the remainder of which is served in a sauce boat. Lambs' Brains a L'ltalienne. This is a meat entree which is often served in France, Italy, and England. These entries must always be dished with a certain elegance; if not, they sink into the order of common entrees. To pre- pare this entree, some large and beautiful lamb's brains must be chosen, and the skin removed without affecting their shape; when well cleaned and blanched, they are cooked in a good stock with wine. The entree is dished up on a pate-chaud case, well pinched, and baked to a nice color; but its interior is filled with comm.on force-meat; the force meat is poached in the stovi, or at the entrance of the oven. The brains are dished in a circular order, on the border of the crust, placing alter- nately between them a pretty crouton of pickled tongue, cut in the shape of a cock's-comb; the cavity of the circle \s garulshed with a puree of artichoke bottoms; over this puree is poured a little melted glaze, the croutons are also glazed, the brains are mashed with a little good veloute sauce, "^he remainder is served in a sauce boat. Filet of Beef a la Godard. This remove is one of the most elegant, which can be served at a sumptuous dinner; it can be placed on the table on a beautiful hot-water dish; but if carved, and the slices not too large, it can be presented to the guests. Two good small filets of beef, but not too fat, are neatly trimmed, larded, and braised in a good stock; when done, glazed, and of a nice color, they are carved in slices, that is to say, this carving stops at some distance from the extremities, and penetrates no further than three parts of the meat; the carved pieces are put back in their places. These filets are dished up on a bottom of cooked rice, cut 212 Artistic Cookery in a long shape, and on an inclined plane on both sides. Between the two filets are dished three quenelles with pieces of truffles large enough to fill the empty space; under these quenelles, at the bottom of the dish, is ranged a beautiful ring of slices of sweetbreads, partly crumbed with bread and partly with truffles; they are done in clarified butter. Be- tween the quenelles, and the chain formed by the sweet- breads, are distributed groups of mushrooms; at both ends of the dish some fine, whole truffles surround the tops of the filets. This garnish is similarly repeated on the other side of the dish. Between the two filets, and in the center of the dish, a pretty garnished cup is fixed on the foundation; this cup may be of metal, masked with English or with nudel paste, and ornamented; it may also be made of bread, or even cut out of large turnips. With a little skill some very elegant cups can be made out of these turnips. With so rich and elegant a remove, a good light Espagnole sauce must be ierved, that is, not too thick, but juicy, beaten well and ihinned with a good stock and some Madeira, as well as with ^he liquor of the truffles. This sauce is sent up separately. Saddle of Venison, Larded and Roasted. A paddle of venison, not too high, and well roasted, always makes a distinguished dish, even in countries abounding with this game. Nowhere is venison finer or of a more delicate flavor than in England; nowhere either is it more esteemed and sought after. However, in England the haunch of venison is more generally eaten, that is to say, the leg of the animal to which a part of the saddle adheres; but in Germany, in Russia, and even in France, the saddle of red deer or of fallow deer is very often served, and it is more often larded; for, the filets of venison are not always covered with fat. In order to eat vension in perfection, it must be mortified to a certain degree, for without this morti- fication the flesh will be found less delicate. Artistic Cookery — Plate No. 4 Saddle of Venison. Veal Nut, Sirloin of Beef. ' Ham Printaniere. Artistic Cookery 213 If the buck be fat, the saddle should be cooked without being larded, and without removing the fat from the filets, as this fat is generally much esteemed; but if the filets are not covered with a thick coat of fat, the skin is removed, and the flesh larded with bacon. In such conditions the saddle may either be roasted on the spit, or baked in the oven. It must be basted with butter whilst cooking. A saddle of venison may be served with a piquant sauce, with poivnide or venison sauce, with gravy, or currant jelly; but it is often served with gravy in the dish, and some venison sauce can be served separately. When a saddle of venison is served carved, the filets should first be removed, then cut slanting, put back into their places, and glazed with a paste-brush. A Nice Large Noix of Veal is not one of the least estimable dishes, nor one of the least choice, if the meat is nice, fat, white, and delicate, cooked to the exact point, and well glazed. In England some salt meat is generally served with removes of veal. The noix represented in the plate is select, voluminous, and with all the tcti/ie adhering to it. The meat is larded with bacon, the piece secured in an oval shape, with a string, cooked with little liquid, and nicely glazed; it is dished up on a foundation of cooked meat, cooled under a press, and glazed at the entrance of the oven; this foundation is neces- sary, to heighten the form and aspect of the piece. It is 'iur- rounded with groups of vegetables, cooked in water, or glazed; cauliflowers, carrots, green peas, French b^ans. Two skewers of vegetables are inserted in the meat on each side. The bottom of the dish is masked with good giavy, the dish itself placed on a hot-water dish. With this remove is served a brown sauce, slightly thickened, and worked with the residue, freed of the fat, of the noix of veal. 214 Artistic Cookery A Fine Sirloin of Beef, the produce of a young ; ,1-. ■ mal carefully fattened and just sufficiently developed, is a most captivating picture for a connoisseur; but the ^oin't must have hung sufficiently long to have acquircJ the wished-for tenderness; and it is of the highest importance that it should be roasted on the spit, and attended to with the utmost care. Beef, even when taken from a young animal, is always tough, dry, and without aroma, if it has not hung the proper time. The most perfect beef may be- come dry and tasteless, by not observing the proper medium between its being too much over, or underdone. The sir- loin represented in the plate, is served on the fikt mignon — ■ optical exigencies alone have induced me to present it thus — but I have no intention of giving it as a rule. Every practitioner knows, that in England sirloins of beef intend- ed for great dinners, are always served with the large filet underneath. Ham a la Printaniere. A fine ham, properly cuied, boiled with care, prettily ornamented, and trimmed with a nice sauce, is certainly- a most excellent re- move. If a ham is not sufficiently dissalted, it is placed in a kettle, and covered with cold water: the kettle is set over the fire, where it remains till the water boils. When this takes place, the ham is drained, then placed back into the kettle, moistened with wine avid water, set on the fire, and garnished with a few big vegetables. At the first boiling of the liquid the kettle is removed to the side of the fire thus letting the liqaid only simmer gently for three hours, and even longtir, if the ham is large; the kettle must be taken away from the fire; half an hour afterward the ham is drained, and trimmed. The ham shown in the drawing is placed on a Wot- water- dish: it is cut flat underneath, so that it lies \/ell on the dish; it is then surrounded with small timbales of spinach Artistic Cookery 215 and potatoes, poached in a "bainniarle;" the bottom of the dish is masked with a little "Espagnole" sauce, worked with Madeira wine, and kept light. The ham is glazed with a paste-brush; the remainder of the sauce is sent up in a sauce boat, and served at the same time with a dish of green peas. POULTRY See Plate No. 6 Turkey "a r Imperiale." A nice, fat white hen turkey is trussed, singed, its breast and legs larded. It is then placed in 2ibraisiere pan, cooked with a good stock, and glazed to a pretty color. When about to be served, the turkey is drained, divested of the string, and placed on a long dish, and made to lean against a foundation of force meat. Two small croustades of bread, or rice, carved with a knife, are stuck on each end of the dish, garnished with "montglas" of poultry, encircled with small truffles. The turkey is then surrounded, on both sides, with a garnish composed of cocks' combs and button-mushrooms, piled up in groups. These mush- rooms and cocks' combs may be masked with a little ''Alle- mande" sauce, and the truffles glazed with a paste brush. Two boatfuls of "Espagnole" sauce, worked with the gravy of the turkey, are served at the same time. This piece is dressed, to appear on the table, on a hot-water-dish; if the turkey has been previously carved, the dish may be handed round to the guests. Roasted Capons, with Water Cresses. A nice, fat, tender capon constitutes a roast so highly distinguished, as to be neither common nor easy to be found everywhere. Capons should above all be young: it would be of little use to have them well fattened, if they were tough. Roasted capons are never larded: they are covered with bacon, or wrapped in buttered paper, until three parts 2i6 Artistic Cookery roasted. The spit is the only method applicable to the cooking of roasted capons: if the flesh be basted with good butter, it becomes unctuous and succulent. The carving of capons is very simple. The legs are first slipped off, and divided into two parts. Two small filets, with the pinion of the wing adhering, are taken off the breast; a nice slice is then cut on each side of the breast, and this is divided either lengthwise or transversely. Some nice gravy and bread sauce m.ust be served with roasted capons. If the gravy is sent up separately, the capons when dished up may be garnished with water cresses. The capons may be filled with truffles. Liarded and Roasted Turkey, with Trufla.es. A fat and very tender turkey is an excellent roast; larded, or covered with bacon, it is always welcomed; the best way to roast a turkey is on the spit. It should be previously v/rapped in buttered paper, and basted with butter while cooking. One hour and a half, to two hours, is required to roast a turkey on the spit; the fire should be moderate and continual. When it is three parts done, the paper is taken off, so as to facilitate the coloring of the surface. There are two ways of serving roasted turkey, with truffles; the first one consists in filling the turkey with peeled and seasoned truffles; these may be whole or cut up, they are mixed up with rasped bacon. The second consists in filling the turkey simply with rasped bacon mixed with the raw peel of the truffles; previously chopped up; in this case the peeled truffles are cooked at the time in a little good wine, then the liquor is reduced with good gravy. At the moment the roast is dished, the truffles are piled round the turkey, and the gravy sent up in a boat. The leg bones of a roasted turkey should be cut up short, and a truffle put thereto. The carving of the turkey ' is very simple; it suffices to slip off entirely the two filets of the breast, to cut them in slices and to put them back in Artistic Cookery — Plate No. 6 Roas'ed Partridges. I,arded Turkey with Truffles. Roasted Capons with Water Cresses. Turkey a 1' Imperiale. Artistic Cookery 217 their places. At a select dinner, the legs of a roasted turkey- should never be carved or served at all. Roasted Partridges. Partridges for roasting should be young, this is the first poii^c They do not require to be kept long before cooking; they may bs stuffed with raw, peeled, and seasoned truffles; truffled partridges constitute a very- distinguished roast. They should be trussed with two strings, and may be larded or covered with bacon; they should, in preference, be roasted on the spit; twelve minutes suffice to roast tender partridges, if the fire is kept alive. While they are being cooked, they should be frequently- basted with butter. Partridges, like nearly all game roasts, should be kept underdone. When the partidges are taken off the spit, and freed of the strings, they are either dished up whole, or carved, accord- ing as they are served on the table, or handed round to the guests. The carving of the partridges is done in several ways. The most elegant consists in slipping off the breast from the back part, to cut it up in three parts, and put it in form and in its place again. The partridges may also be divided into three parts, by cutting off at once a filet and a leg, so as to leave the breast part adhering to the backbone; this is afterward done away with, and the partridge is formed again. With roasted partridges, some good gravy, bread sauce, water cresses, or simply some lemons in quarters, may be served. If the partridges are garnished with water cresses the gravy must be sent up in a boat: with game roasts, only a little gravy is required, but this should be limpid and succulent. VEGETABLES See Plate No. 5 Boiled Asparagus. White or violet asparagus is one of the most distinguished and delicate of vegetables. Large sized asparagus is certainly the most highly valued, but 2i8 Artistic Cookery only of a good sort, freshly gathered, and properly cooked. Previous to cooking asparagus, they must be plucked, scraped, and cut to equal lengths; then selected and arranged according to their different sizes- taking the middle-sized, small, and large ones sep^rateiy. Then they are tied closely together with thread, or narrow strips of ribbon, plunged into boiling water at a few minutes' interval, the largest first, in order that the bundles all may be done at the same time. The water, in which the asparagus are boiled, must be highly salted. The right moment for the cooking of asparagus is a con- sideration on no account to be overlooked; as, if asparagus is too hard, it becomes unpalatable; and if too soft, it loses all its good qualities. In short, it is not well done, if when held by the thick end in a horizontal position between the fingers, it does not bend lightly, but falls heavily down. If the flavor of asparagus is to be well appreciated, it must be eaten immediately when boiled. As soon as the asparagus are well drained they are dished in a pyramid on a folded napkin. Boiled asparagus are generally served with Dutch sauce, cream sauce or sauce with bread crumbs fried in butter. Fried Salsify, or Oyster-Plant. Although a very common vegetable, yet it is to be served at every family dinner. Previous to frying the salsify, they must be scraped and boiled in white stock. When drained and cooled, they are cut to equal lengths (about 2 inches), placed in a dish, and left to macerate ; that is, seasoned with salt and pepper, moistened with oil and lemon juice. A few minutes previous to serving, the salsifies are drained, slightly floured, dipped into a light frying paste, and immediately plunged into very hot fat. But a small quantity must be cooked at a time, lest they should not all of them get a nice color. As soon as removed from the fat, and well drained, they are sprinkled with a little salt, and dished in two parallel groups on a neatly folded napkin, thus to be served without delay. Artistic Cookery 219 Artichokes, with Dutch Sauce. The artichokes, intended to be boiled, must be selected from the largest sort; the young ones being not so well adapted for this, method of cooking. Previous to being boiled, the artichoke bottoms must be trimmed, and rubbed with lemon juice; the leaves shortened by cutting them straight on the side oppo- site the bottom. They are plunged, one by one, into cold water, slightly acidulated, either with citric acid, or with lemon juice. Then the artichokes are plunged into acidul- ous boiling water, and left thus to boil on a moderate fire, while the stewpan is kept covered. They are taken cut of their cooking stock, by the aid of a skimmer, as soon as the hay (the center part of the artichoke) falls off, when touched and pushed with the fingers. When emptied, and well cleaned, they are put back into their own cooking-stock, and kept thus a few minutes, previous to being served. They are then well drained, and dished in a pyramid on a folded nap- kin. Artichokes generally are accompanied by Dutch sauce or melted butter; in either case, this sauce must be served separately. Farced Mushrooms. Mushrooms o/^^//*;//^, ox comestible. mushrooms, and the cepes, can be served farced, if they are large, and of an equal shape. Of whatever sort the mush- rooms intended to be farced may be, they must always be chosen fresh, trimmed, but not turned, emptied and seasoned. The force meat which the mushrooms are farced with, is generally composed of minced mushrooms, and sweet herbs reduced with butter or oil, mixed up with bread crumbs, and thickened with raw eggs; this mince, however, may be replaced by a quenelle force meat mixed with cooked sweet herbs. As soon as the mushrooms are farced, they are bread crumbed, placed in a stewpan, or on a baking sheet, then moistened with melted butter or oil, and baked in the oven. This done, they are dished in a pyramid on a folded napkin. 3:26 Artistic Cookery Green Peas, with. "Croutons." Green peas, and asparagus, these are the vegetables preferred by the gourmets of all countries. To green peas of truly fine quality all kinds of preparation may be applied; all of them will succeed. The French species, those sweet, fine, slightly perfumed green peas, are spread all over the world. In the middle of Russia, in Moskau, at Kiev, at Odessa; as well as in Algiers, Spain, Germany, Italy, and all over America, everywhere we have found green peas. For the preparation of green peas a la Francaise, they must be selected very fine, young, tender, and freshly gathered. In summer, green peas are soon affected by heat, and thus sometimes lose their best qualities in the lapse of but a few hours, if kept in a place shut up from the contact of the air. They are mixed with a little good butter and cold water boiled, with a sprig of parsley, a whole little onion, a little salt, a pinch of sugar; and are thickened, at the last moment, with butter mixed with flour. But, to make them delicate and savory, they must be cooked with moderation, and at the last moment be copiously enriched with good butter. The only garnish agreeing with green peas, is of course the most simple one, bread croAtons fried in butter and glazed. Spinach, with Eggs Boiled Soft. Spinach, although a vegetable common to all countries, is nevertheless highly appreciated, and well deserves to be so. The spinach, rep- resented by the drawing, is prepared with butter, thickened and garnished alternately with eggs boiled soft, and bread croiitons, cut in a crescent shape, fried in butter, and glazed with the paste-brush. But few cooks prepare spinach well; and yet there is nothing simpler than the cooking of this vegetable. If prepared with cream or gravy, the spinach previously must be blanched, but in plenty of liquid, and on a very brisk fire; thus it preserves its nice color without Artistic Cookery — Plate No. 5 Boiled Asparagus. Artichokes Dutch Sauce. Green Peas with croiitons. Cauliflower, Dutch Sauce. Truffles in Napkin. Fried Oyster Plant Farced Mushrooms. Spinach with Eggs. Asparagus Heads. Cardoons with Marrow, Artistic Cookery 22 r however boiling too long. When well drained, the water carefully pressed out, it is chopped, and plunged into hot melted butter, cooked cl la noisette; which means, giving it a fine hazel, light brown color. The dampness of the vege- table having dispersed, it is seasoned, and thickened with reduced good Bechamel sauce. The sauce may be short, and yet the spinach be reduced again, for a few minutes only, with the sauce. Then the spinach is removed from the fire, and finished with a piece of good butter. If the spinach is prepared with gravy, it is slightly floured, after being well warmed in the hazel butter; or else it is thick- ened with a brown sauce well reduced, and is boiled for a few minutes more, to take consistence by being mixed with a little succulent gravy, or rather some good half-glaze; at the last moment, it is finished with a piece of good butter. Cauliflower, -with Dutch Sauce. Previous to cook- ing cauliflowers, they are divided, trimmed if large; then they are boiled, either in salt water or steam, well drained and arranged in a dome-like fashion on a folded napkin. To give this dome a more regular shape, the cauliflowers can be placed beforehand in a dome-mould, and then turned out on the napkin. Cauliflowers generally are accompanied with either Dutch sauce, or butter sauce, or even with a good cream sauce. In Germany cauliflower is served with the same sauce that is applied to asparagus; some bread crumbs fried in butter. For the preparation of this sauce, half a pound of good butter is melted; when warm, two handfuls of grated white bread crumbs are added to it, and a little salt. The preparation is boiled, and for three minutes stirred continually ; then the sT;ewpan is removed onto a moderate fire. Five minutes afterward, the sauce may be served. Asparagus Heads, a La Duchesse. In this case, the asparagus are selected of equal length, scraped at the 222 Artistic Cookery lower ends; then from the tender part, pieces one to one and one-half inches long are cut off. The asparagus is boiled in salt water or steam on a brisk fire, and done to the mo- ment. When well drained, they are placed in a flat stew- pan^ with good butter, then seasoned, and moistened with a' little good sauce, such as Bechamel. Then they are taken off the fire, and bound with a preparation of a few yolks of eggs, finished with a piece of butter. When dished up, they are surrounded with a garnish of Brussels sprouts, baked without sugar; which, when taken out of the oven, have to be sprinkled with a little Parmesan. Truffles in Napkin (a La Serviette). This is a dish, simple as well as rich, one of those producing the highr est effect imaginable. However indifferent a man may be to the charms of gastronomy; yet the beautiful appearance, as well as the fine perfume, of a dish of truffles, will always rouse his imagination. Truffles must be selected fresh, perfumed and aromatic, but above all of good origin. Those of Perigord are the most valuable, as no other part of the world produces finer or better. It is a pity, they are so very scarce; and that not everybody is able to distinguish the genuine species from those that are brought to market; which for the most pait are gathered very far indeed from that land so richly favored. If truffles are to be served whole, it is a matter of course, that the finest, and largest must be chosen. When well brushed, well cleaned (not peeled), they are placed in a stewpan, moistened to half their height with good stock with white wine, Madeira, or Champagne; the choice of one of these sorts being merely a matter of taste. The great point is to cook the truffles at the moment of serving; the stewpan must be kept covered, and shut hermetically, so that they be cooked judiciously; that is, they must have time enough to Artistic Cookery 223 be just penetrated, without getting dry. The inner pulp of the truftie must be tender, soft, and aromatic; if cooked too long, all these fine qualities are lost. The largest truffles will take eight or nine minutes; for middle-sized, seven minutes will do. Truffles cooked to excess not only lose their good qualities, but are apt to shrivel up, and get out of shape. The truffles represented in the drawing are dished in the hollow of a folded napkin. The following is the mode of proceeding : A fine damask napkin is spread entirely unfolded cer a large table, thus forming an exact square. The four corners are taken up, folded over, and brought together in the mid- dle; this proceeding is repeated three times more; then the left hand first is laid on the center of the napkin, and with the right hand the edges are folded over, and kept straight upright; the napkin is placed on a dish, and its hollow filled with any mould at hand; which later is filled with the truffles. Cardoons -with Marrow. Cardoons are a vegetable not produced in the Northern climates, not even in Germany. The best cardoons are those produced in Spain; those culti- vated in the South of France, however, and in Italy, are also superior qualities. They are also grown in the United States. Nowadays fresh as well as preserved cardoons are almost common, everywhere; /. e. in all gastronomic countries; they are the subjects of a large trade. If exported fresh in winter time, they may be preserved in the best condition for several days. If exported in boxes, preserved according to the methods applied to other preserved victuals, they will keep for years, without their qualities being injured in the least. The great point in the preparation of cardoons, the point never to be forgotten is, keeping them as white as possible in cooking, and cooking them without excess; as cardoons 224 Artistic Cookery having cooked too long, lose a great deal of their fine flavor, yet neither dare they be kept too firm, because this woutd render them disagreeable to be eaten. Cardoons can be served, either with brown or yellow sauce ; in either case this sauce must be succulent, well clarified, and not too liquid. If the cardoons are fresh, they ought to be divided into pieces of equal length, then blanched in water moderately acid, to get off the outer fibres. They must moderately soak in cold water, then be boiled in a white stock, mixed with some white wine, and some white broth from which the fat has not been skimmed; they are covered over with slices of bacon, so as to get very white indeed. When they are boiled and drained, they are cut into equal lengths, well sponged, dished in a pyramid on a silver vegetable dish, with a good espagnole sauce poured over them. The vegetable dish is placed on a flat dish, and surrounded with a chain of very small patties garnished with small bits of cooked marrow. FRUITS, ICES, SWEET ENTREMETS, Etc. See Plates Nos. 7 and 8 Crusts with Cherries. These crusts are made with brioche paste, which has been prepared the day before; it is then cut into slices of an equal shape and thickness, sprinkled with pounded almonds and sugar, and glazed in the oven. The centerpiece may be either of punch cake, or simply of bread. If required, it may also be of tin, masked with office paste (raw paste). If of eatable paste, it must be coated with a layer of reduced apricot marmalade, with the aid of a pastebrush; if of bread, it is fried; if masked with raw paste, it is sufficient to give it a nice golden color, and let it dry in the air, previous to setting it on the dish. When about to be served, the cup is-garnished Artistic Cookery —Plate No. 7 Crusts with Cherries. Bombe a la Napoiitaine. Plum Pudding. Basket of Fruit. Ices in Fruit Shapes. Pine Apple a la Creole. Apricots a la Conde. Artistic Cookery 225 with either fresh or preserved cooked cherries; its base is surrounded with the crusts, being very hot and dished up in pyramids. The bottom of the dish is then slightly masked v/ith a little good Madeira sauce, smoothed with some apricot marmalade. The remainder of this sauce is sent up in a sauceboat, after having introduced into it some pre- served cooked cherries. Bombe, a La Napolitaine. This borabe is moulded in a spherical tin mould, opening in three pieces, and clos- ing with hinges, but having on the top-center an aperture. The mould is previously spun and cooled, open, on salted ice; then the sides are masked with a layer, half an inch thick, of well-set chocolate ice; as soon as the mould is shut up, the hollow is filled, through the top aperture, with a preparation of whipped cream a la vanille. The topmost opening is then closed hermetically, the mould wrapped in paper, sprinkled with salt and saltpetre, and covered again with a thick layer of ice, also salted. The mould should remain in the ice for two hours and a half. Some fresh ice must then be put over it, and the mould must be kept in the same state one hour and a half longer. When ready to serve, the mould is washed in cold water, and the bombe is dished up on a folded napkin; it is then surrounded at the base with a wreath of small cakes. The bombe is ornamented on the top with a tuft in white spun- sugar, pricked in the opening, in imitation of a flame. Plum Pudding, with Punch. This is an c/ifre//icis. of English origin, but known and served in all countries; the receipt I am about to give here, although not usually adopted in England, is nevertheless one producing the best results. The English plum pudding is generally too heavy and massive; the one I am about to describe, which is often served up even at the most sumptuous dinners, is lighter and of a fine flavor, 15 226 Artistic Cookery The composition of plum pudding is: One pound ot chopped beef kidney-suet, a pound and a quarter of grated fresh bread crumb, one pound of mixed dried raisins, half a pound of orange peel and citronate, a pound of moist sugar, a tablespoonful of powdered ginger, eight whole eggs, three- quarters of a glass of brandy, and half a glassful of good raw cream. The different ingredients are mixed and well worked, then put into a buttered and floured dome mould, covered with a napkin, likewise buttered and floured; this napkin is tied together on the other side of the mould, which is then plunged into boiling water. The pudding requires to be cooked for four hours, the kettle being closed, and without letting the water cease to boil. As soon as the pudding is drained, it is turned out of the cloth upon a hot dish, then a little cavity is formed on its center, to pour into it a few tablespoonfuls of very good brandy, previously mixed with a little sugar, then warmed and ignited. Plum pudding must be served and eaten while very hot. Basket of Fruit .for Center-Piece. In the center of a table laid for dinner, it is usual to place some orna- mental piece, such as a surtout or a dormant, a candelabrum, or some stand in silver, bronze, or china. This centerpiece however, is nothing more than an accessory, which may easily be replaced by a simple vase of flowers, or a "corbeille" of fruit. The more handsome the .dinner-service, the more elegant and rich, both in material and workmanship, must be the centerpiece. A "corbeille" of fruit, rich, afeundaat, and varied in its selection, is in fact only a centerpiece, when placed in the middle of the table. The "corbeille" itself may be in rustic work, osier, china, or metal. To prevent any chance of the fruit falling from its position, a piece of cardboard, in the Artistic Cookery 227 form of a pyramid, surrounded and garnished with moss, should be made for the fruit to lean against. When arranging a "corbeille" of fruit for a dinnei table, only the freshest, the rarest, and the most beautiful kinds should be selected. The sort and color to be chosen, must of course depend on the season; but as great a variety, and as diversified in tint, as is possible. If the fruit be large, as pears, apples, or pineapples, they must be removed from the'"corbeille, " to be cut up and handed round in plates. Pineapples are peeled and sliced, large pears are quartered without being peeled. Pewter Fruit-Moulds, Imitating Pineapples, Small Melons, Pears, Peaches, Etc., are known to everybody; it is necessary that each species of mould should be filled with ices varied in their nature and color. When the moulds are filled up, they are well closed, wrapped each in a piece of paper, set afterward on a thick layer of pounded ice, strongly salted and saltpetered; they are sprinkled with salt, and covered over with a thick layer of salted and saltpetred ice. One hour later, the moulds ■must be sufficiently frozen; they are freed of the paper, dipped in cold water, then the fruit ices are taken out of the m.ould, piled up symmetrically on the stand, round a small pyramid, in plain ice, either moulded or cut out, on which is placed the pineapple. The fruits are intermingled with natural green leaves. The tuft of the pineapple is imitated with angelica. Pineapple "a La Creole." Although in itself very simple, this dish is nevertheless very elegant and attractive ; if the fruit be well imitated, the slices of pineapple fine, this dish is sure to meet with applause. It is necessary to have a pineapple mould, in which good rice a la creme^ finished with a few yolks of eggs, is moulded. As soon as the rice is cooked and firm in the requisite condition, it is turned out 228 Artistic Cookery on a foundation of bread of the same dimension (having about two inches of thiclcness), and fried in butter. If no mould be handy, the rice can be raised with the hands on the fried foundation, which in this case, is set on a dish. The sur- faces of the rice are smoothed, then modeled by the aid of a little knife, so as to imitate the asperities of the'pineapple. In each of the protruding parts is stuck a little bit of angelica. The rice is then masked with a paste-brush, with a coating of hot, reduced apricot marmalade, to give it a higher degree of brilliancy. The crown of the pineapple is imitated with cut up angelica; its base is surrounded with nice slices of fresh pineapple in compdte^ cut regularly, but not too thin. Above these slices a crown of pointed triangles of angelica is stuck into the rice. The bottom of the dish is slightly masked wilh apricot or marasquin sauce, the remainder of which is sent up in a sauceboat. Apricots, a " la Conde." The apricots being cut in two, they are peeled, and cooked with a little butter and sugar, or simply in some light syrup; they are kept firm. Then they are placed in a sauce pan, thickened with a little apricot marmalade, and dished in a dome on a layer of rice, spread so as to form a cavity on the bottom of- a dish. The apricots are sprinkled with some chopped almonds, mixed with sugar and a little white of eggs, glazed with salamander, and at last surrounded with little rice croquettes, in the shape of a pear, fried, and rolled in powdered sugar, flavored with vanilla. A bit of angelica is stuck to the most pointed end of each of the croquettes; halves of apri cot almonds are placed on the fruit. Some apricot syrup with maraschino is served in a sauce boat. Sultan Cake. This is composed of two cakes with vanilla, one baked in a dome-shaped mould, the other baked in a square tin, and then cut in the shape of a cushion, iced »ver with a rose-colored tint, decorated with white icing, Artisiic Cookery — Plate No. 8 Blancmanger rubane. Sultan Cake. Muscovite Jelly. Charlotte Russe with Pistachios. The King's Meringues. Sueduise of Fruits. Artistic Cookery 22() with the aid of a cornet. It is placed on a dish, surrounded with sweet jelly, minced; the tassels are imitated in spun- sugar. The second cake is glazed, emptied, filled with a bavaroise preparation with pistachios or strawberries; the center of the cushion is surrounded with a turban, imitated in fine white spun-sugar, garnished with small red beads. The two tufts (pompons) on the top and center, are also imitated in spun-sugar. This entremets well executed, has always a beautiful effect. The King's Meringues. These meringues are the tra- ditional and indispensable entremets of the family dinners of the Prussian court. For this reason they are called the king's meringues. They are made with a very fine merin- gue-paste, according to a process specially observed in the royal kitchens. The preparation for meringue is composed in the propor- tions of a pound of sugar to eight whites of eggs, and a pinch of salt. The king's meringues are small in size; each shell has on the central point a hollow, very difficult to pro- duce, but which characterizes them in a peculiar manner. They are moulded with the spoon. The mode of proceeding deserves to be studied with care. The preparation is taken, in equal portions, with a tablespoon; it is then rolled up against the sides of the basin. When the preparation is quite smooth, it is dropped onto a sheet of paper, while holding the spoon perpendicularly, and turning it from left to right, as soon as the preparation touches the paper; it is by so doing, that it falls in a round form, leaving a hollow on the central part. When the shells are all laid on the paper, they are sprinkied with icing sugar powder, and sifted through a piece of wool. The meringues are baked in the usual way, that is, on damp boards in a very moderate oven ; then they are allowed to dry completely ic a hot closet, and then cooled. 230 Artistic Cookery A quarter of an hour before serving them, the meringues r.re garnished with whipped cream, flavored with sugar and vanilla. They are then piled up on a sugar or gum-paste stand, light and low in shape, ornamented on the friese with R nice wreath of oak leaves, imitated in gum-paste. Muscovite Jelly. It is composed of sweet jelly pre- pared with isinglass, juice of fresh pineapple mixed with lemon juice, filtered and mixed with a little champagne; the jelly is set in an entremets mould, embedded in common ice; it must be set, layer by layer; each of which layers is inter- mingled with slices of raw pineapple. The jelly having set, the mould is, frappe with salt, with its lid shut; it must be frappe for twenty-five or thirty minutes. At serving time, it is washed with cold water, then dipped into water not too warm, wiped, and turned out on a bord- ered bottom, masked with gum paste, or white paper. This Muscovite preparation must be slightly glued (that is, with but half the usual quantity) ; for if too much glued, the jelly would not be eatable, because the action of the salt hardens the glue. This entremets must be served, shortly after being turned out of the mould; because, when coming out of the mould, it bears quite a particular physiognomy. Charlotte Russe, with. Pistachios. This charlotte is formed with biscuit; half of which is glazed white, half light green with pistachios. The biscuit is cut in a slant- ing direction, rising to the same height, and the same length, as the charlotte mould; against the sides of Vv^hich, the pieces of biscuit must be leaned, placing them one beside the other, and alternating the shades. The bottom of the mould is masked, first with a flat of paper, then with a round of plain biscuit. This mould is embedded in ice, an hour previous to serving; ten minutes afterward, it is filled with some bavaroise preparation; this preparation is composed with a pur^e of pistachios, diluted with plain syrup, per* Artistic Cookery 231 fumed with orange flowers, and glued, slightly thickened on ice, by stirring it, then mixed with good whipped-cream — three glasses full; the cream must be mixed with the prepa- ration by degrees only. The preparation having got firm, the charlotte is turned out on a bottom of gum paste, the top of which is simply bordered with a circle of white beads of icing sugar, squeezed through a cornet. The basis of the bottom may be garnished with jelly crolatons, or chopped jelly. The top of the charlotte is masked with a layer of marmalade. The rim is surrounded with little glazed biscuit; the center of this circle being garnished with whipped cream, or chopped jelly. Suedoise of Fruits, with Jelly. This dish is formed in a high shaped charlotte mould; this mould is first embedded in ice, then garnished along its sides, with little balls of white apples and reddened pears, which must be moderately boiled in light syrup. First they areleft to cool well on ice, then they are pricked with a larding needle, and dipped in white, half-set jelly; then they are set against the sides of the mould, alternating the shades by two and two, thus forming diagonal stripes. As soon as the fruits are raised, they are supported by a coating of orange jelly, one-eighth of an inch thick, applied on the bottom, and all round; the hollow is then filled by a pineapple bavaroise preparation with pistachios or strawberries, mixed up with a salpicon of preserved fruits. The preparation must be kept on ice for an hour. At serv- ing time, the mould is quickly dipped in warm water, and the entremets turned out on a bordered bottom of gum paste. The top of the suedoise is then decorated with a fine rosace of preserved fruits or of jelly, the center of which is garnished with a fine green gage. The bottom of the dish may be also garnished ^ith chopped jelly, or with jelly crolitons. 232 Artistic Cookery Blancmanger Rubane. For this dish, first of all. there must be prepared some almond milk, with enough of extract, and sufficient in itself to fill a mould with cylinder and channelings; it must be well glued and sweetened, passed through a sieve, and divided into three parts; one of which, having some pounded almonds mixed with a little spinach green infused, is then passed through a tammy; the second part into which is infused the peel of a good orange, is then slightly colored with vegetable red, and likewise passed; whilst the third and last part, with a stock of vanilla infused, is kept in its natural shade and passed likewise. An oiled channeled mould is embedded in ice; a layer of the green preparation, one centimeter and a half thick, is poured on the bottom of it; as soon as this layer has got firm, another layer of the same thickness of white prepara- tion, is poured on; when it has set, it is covered with a +hird layer, always of the same thickness, of red prepara- non , which is left to get firm; then the same operation is begun anew. Optical m.otives have induced me to take only two colors. An hour afterward, that is to say at serving time, the mould is dipped in hot water, wiped, and turned out on a bottom of bordered gum paste, bearing a little stem on its center. The base of the bottom of gum paste may be surrounded with croutons of sweet jelly; the top of the stem is decorated with a pompon of spun sugar. Note: A few of the cooking utensils mentioned in this Chapter although in constant use in Europe have become obsolete in this country, in most households; but are still in use in America, in hotels and the kitchens of the very rich. HOW TO KEEP PERSONS AND THINGS Neat and Fresh I.— The Care of the Person. II.— The Care of the Clothes. ill.— The Care of the House, Furniture, and Bric-a-Brac. IV.— The Care of the Pantrv. THE CARE OF THE PERSON The employment of baths goes back to the highest antiquity, and was indulged in almost to excess by the Greeks and Romans. So important are baths in warm countries, that the Jewish and Oriental religions enjoin frequent ablut- ions as necessary part of the ceremonials of their creeds, thus no doubt largely contributing to the health and well- being of their devout disciples. In order to understand the value of bathing, we must glance briefly at the anatomy and physiology of the skin. In the first place we have on the en- tire outer surface of the body, a layer of mem- The Toilet Case. ^rane, like thin leather, called the epidermis; this stratum is not supplied with nerves, is therefore insensible, and constitutes the portion which rises up when the hands are blistered by rowing, for example, or when a fly blister is applied. Just beneath the epidermis lies the true skin, or corium as it is called, a tough, strong membrane, richly supplied with bloodvessels and nerves. Hence it bleeds and feels pain at the slightest cut or puncture, since even the finest needle cannot be thrust into it without wounding some little artery or vein, and some tiny filament of nerve. Under the true skin again lies the subcutaneous cellular tissue, which generally contains a good deal of fat. 235 236 The Care of the Person The most important constituents of the skin to our present inquiry, however, are: ist, the sweat glands; 2d, the oil glands; 3d, the hair and nails, usually spoken of as ap- pendages to the skin. The sweat glands are twisted and coiled-up tubes, occupy- ing the true skin and the layer of tissue beneath. They open upon the outside of the epidermis by an immense num- ber of minute openings called /(?r^^, almost invisible to the naked eye. When we are at rest, the flow of the perspirat- ion though constant, is seldom so free that it does not evaporate almost as rapidly as it exudes, so that the skin is only kept pleasantly moist; but during exercise, especially in warm weather, the cutaneous surface becomes covered with drops of fluid. When the pores of the skin are partly choked up, so that they cannot do their work properly, some of this duty of purifying and regulating the volume of the blood is thrown upon certain internal organs, such as the kidneys or intest- ines; and should these happen to be weak, diseased, or already overtasked, serious disturbance may be quickly brought on throughout the whole system. Warm Baths. For purposes of cleanliness, the baths par excellence are those of warm water, this term being ap- plied to those in which water of a temperature from 70" to So*' is employed. Liquids of this degree of heat usually give a sensation of warmth when placed in contact with the human skin, aur] therefore avoid the disadvantage of the shock to our systen^^ produced by a cold bath (that is, below 60*^), and the exces- sive stimulation resulting from a hot bath, /. ^., one of 85 "^ and upward. Soap, or alkali in some form, is necessary to remove the fatty matter poured out by the oil glands already described, and for most people there is nothing better than the old-fashioned white castile. Many persons are apt to The Care of the Person 237 remain too long in a warm bath, and care should be taken to avoid this mistake, which has a very debilitating effect if often indulged in. The frequency with which a bath should be repeated varies somewhat with different individuals. A safe rule, to which of course there are sundry exceptions, would be to bathe the body twice a week in winter and every other day in summer, gradually increasing the frequency to a* tri- weekly washing in winter and a daily one in summer, if ex- perience proves that better health is secured by such a habit. It is very important to avoid being exposed to cool air after immersion in a warm bath. A Good Bath for Persons Suflfering from Debility. Take a quart of cheap whiskey and put into it a teacupful of rock salt; dip a crash towel in this and let it dry; then wet the body all over with the salt and whiskey, and rub dry with the towel. The rubbing should be done with short, light strokes, and toward the heart; that is, the limbs should be rubbed up and the face, neck and upper part of the chest down. This bath relieves congestion and facili- tates circulation by bringing the blood to the surface of the body. Add to the mixture i tablespoonful camphor and >4 tablespoonful ammonia. Alcohol Sweat Bath. Procure a small alcohol lamp and after filling it with alcohol, light and place under an ordinary cane-seated chair on which several thicknesses of paper have been placed. Divest the person of all clothing and after being seated in the chair, wrap one or two large blankets around the person, chair and all. Be very care- ful to have the blankets reach well to the floor and to have no openings for the heat to escape. To facilitate perspiration wring a thick towel out of hot water and place on the head, and over that put a light woolen covering. After perspiring freely take a plunge bath in a tub of clear warm water. No 238 The Care of the Person soap should be used. After bathing, rub the surface of the body thoroughly dry with a crash towel and retire for at least an hour or two. The best time to take this bath is at night, when one can remain undisturbed until morning. This bath will be found most beneficial when suffering from colds, or exhaustion caused by excessive mental or physical labor. Baths for Children should be given according to age and constitution. Some require warm baths, and cannot stand the effect of cold water, while with other children it agrees perfectly. A tepid bath is the one most generally suitable. Young children should have their bath in the morning, and if they are under two years may take it after their first meal. A child should never be given a hot bath in a very cold room, and thorough drying after bathing is of great importance. The Face. So much that is ill-advised has been writ- ten about the means of acquiring a beautiful complexion that it seems charitable to warn women against the numer- ous so-called skin beautifiers advertised by perfumers and druggists. In most cases these preparations are downright dangerous and bring on pimples, wrinkles and even serious troubles of the dermal tissues. The bleaching fluids destroy the epiderm and absorb the oily matter necessary for a healthy function of the skin, which soon becomes as dry and hard as parchment. The pomades fill up the pores and produce blackheads. Of a truth, many of the cosmetics, especially those prepared by conscientious chemists, are ab- solutely harmless; that is all that can be said of them, however, for in no way do they improve a complexion which is bad or indifferent by nature. Circassian women, who are noted for their velvety skins and hedge-rose bloom, never use ointments of any kind. They apply to their faces half an hour before their daily The Care of the Person 239 bath, a thorough coating of white of egg. When this has completely dried they wash it off with tepid water, and then proceed to bathe as usual in soap and water. A spoonful of tincture of benzoin is added to the bath, pervading it with sweet and invigorating perfume. The white of egg cleanses the skin perfectly, freeing it from all impurities and obstruc- tions, and leaves it smooth and soft like that of a baby. Black Spots on the Face. The black spots on the face are not always what are called fleshworms. What are mistaken for them are produced in this way: The skin may be coarse, and the ducts, being large, collect the perspira- tion, which hardens and blackens, and hence the common supposition of their being grubs or maggots in the skin. The remedy is simple. Clean the part affected by squeezing out the substance that is lodged, and then use a lotion of diluted spirits of wine several times a day, until the blotches have disappeared. If they are really fleshworms, take something to purify your blood — sulphur or sarsaparilla. To Remove Sunburn and to Prevent the Skin from Cracking. Melt two ounces of spermaceti in a pip- kin, and add two ounces of oil of almonds. When they are well mixed and have begun to cool, st'r in a tablespoonful of fine honey and continue to stir briskly until cool. Put in small jars. Apply "it on going to bed, after washing the face, and allow it to remain on all night. It is said that strawberries rubbed over the face at night will remove freckles and sunburn. Pearl Water for the Complexion. Take castile soap, one pound; water, one gallon; dissolve. Then add alcohol, one quart; oil of rosemary and oil of lavender, of each, two drachms; mix well. Freckles No. 1. Take grated horseradish and put in very sour milk. Let it stand four hours, then wash the face night and morning. 240 The Care of the Pers&n Freckles No. S. Rectified spirits of wine, one ounce: water, eight ounces; half an ounce of orange-flower water, or one ounce of rosewater; diluted muriatic acid, one tea- spoonful; mix. To be used after washing. Freckles No. 3. Take one ounce lemon juice, one- fourth drachm of powdered borax, half drachm sugar. Mix and let them stand in a glass bottle for a few days. Then rub it on the face and hands night and morning. Two tea- spoonfuls of lemon juice equal an ounce. Freckles No. 4.- Take of sulpho carbolate of zinc, 2 drachms; glycerine, 3 fluid ounces; alcohol, half a fluid oz. ; rosewater, enough to make 8 fluid ounces. Apply locally. Wash for the Face. Wash the face at night with either sour milk or buttermilk, and in the morning with weak bran tea and a little eau de cologne. This will soften the skin and remove the redness, and will also make it less liable to burn again with exposure to the sun. Bathing the face several times in the day with elder flower water and a few drops of eau de cologne is very efficacious. Calamine Lotion. Take of levigated calamine (white) ten grains; oxide of zinc, twenty grains; glycerine, twenty drops ; rose water, one ounce. Apply to face. (A favorite prescription with ladies who have flushed faces.) Cure for Chapped Lips. Dissolve a lump of beeswax in a small quantity of sweet oil — over a candle — let it cool, and it will be ready for use. Rubbing it warm on the lips two or three times will effect a cure. Lip Salve. Melt a lump of sugar in one and a half tablespoonfuls of rosewater; mix it with two tablespoonfuls of sweet oil, a piece of spermaceti half as large as an English walnut; simmer the whole and turn it into boxes. The Hands. Soap is an indispensable article for cleansing hands, but it often leaves the skin rough; cracks on the hands come, and soap is often unpleasant. Use The Care of the Person 241 honey, rub it on when the skin is dry; moisten a little, rub harder, use a little more water; finally wash thoroughly and your hands will be as clean as though the strongest soap were used, and no cracks or roughness will annoy you. To Soften the Hands. To soften the hands, fill a wash-basin half full of fine white sand and soapsuds as hot as can be borne. Wash the hands in this, five minutes at a time, washing and rubbing them in the sand. The best is the flint sand, or the white, powdered quartz sold for filters. It may be used repeatedly by pouring the water away after each washing, and adding fresh to keep it from blowing about. Rinse in warm lather of fine soap,' and, after dry- ing, rub them with dry bran or cornmeal. Dust them, and finish with rubbing cold cream well into the skin. This effectually removes the roughness caused by housework, and should be used every day, first removing ink or vegetable stains with acid. To Soften the Hands, No. 2. Keep a dish of Indian meal on the toilet stand near the soap, and rub the meal freely on the hands after soaping them for washing. It will surprise you, if you have not tried it, to find how it will cleanse and soften the skin, and prevent chapping. To Soften the Hands, No. 3. Before retiring take a large pair of gloves and spread mutton tallow inside, also all over the hands. Wear the gloves all night, and wash the hands with olive oil and white castile soap the next morning. After cleansing the hands with soap, rub them well with oatmeal while still wet. Honey is also very good, used in the same way ag lemon juice, well rubbed in at night. To "Whiten the Hands, (i) Keep some oatmeal on the washstand, and, as often .as the hands are washed, rub a little oatmeal over them; then rinse it off, and when dry, put on a little bit of pomade, made as follows: Take about 16 242 The Care of the Person five cents' worth each of white wax, spermaceti and pow- dered camphor and olive oil enough to make it the thickness of soap; put it in a gallipot, and let it stand in an oven to melt; mix it up, and when cold, it will be found very good for the hands. Gloves, worn either in the day or night, will help to keep the hands white. (2) Half an ounce of white wax, half an ounce of sper- maceti, quarter of an ounce of powdered camphor. Mix them with as much olive oil as will form them into a very stiff paste, and use as often as you wash your hands. (3) Mixtures of two parts of glycerine, one part ammo- nia, and a little rosewater, whiten and soften "the hands. Almond Paste To Keep the Hands "White and Soft. Beat four ounces of bitter almonds. Add to them three ounces of lemon juice, three ounces of almond oil, and enough of weak spirits of wine and ether to make a paste. Apply when retiring. The Nails. Great attention should be paid to keeping the nails in good order. They should be brushed at least twice a day, and the skin round the lower part should be kept down by rubbing with a soft towel. The sides of the nails need clipping about once a week. If they become stained, wash them well with soap; and after rinsing off the soap well, brush them with lemon juice. Cold Cream. This is a simple and cooling ointment, exceedingly serviceable for rough or chapped hands, or for keeping the skin soft. It is very easily made: Half an ounce of white wax, put into a small basin, with two ounces of almond oil ; when quite melted add two ounces rosewater. This must be done very slowly, little by little; and as you pour it in, beat the mixture smartly with a fork to make the water incorporate. When all is incorporated the cold cream is complete, and you may pour it into jars for future use. Tke Care of the Person 243 The Teeth need brushing at least before going to bed every night, and are better for being cleansed after each meal. Tartar can be removed by using pumice stone reduced to powder, rubbing it on the teeth with a bit of soft wood made into a brush. Where the gums are sensiti,ve, there is nothing better than the chalk and myrrh dentifrice. Where the top of a tooth is very sensitive, wet a bit of chalk and lay it on under the lip. Where the breath is offensive, the mouth should be rinsed with water in which an atom of permanganate of potash has been dissolved; just enough should be used to make the water pink. Take care not to swallow any, as it is a poison. Crooked teeth in children can often be straightened, without applying to a dentist, if the parents watch the teeth when coming through, and several times a day press the crooked one into position. Of course, where the arch of the mouth is defective, the upper teeth protruding over the under lip, or the under jaw projects, the services of a skillful dentist will be required. It is only after the permanent teeth arrive that such operations are performed. Tooth Powder, (i) Dissolve two ounces of borax in three pints of boiling water, and before it is cold, add one teaspoonful of the spirits of camphor, and bottle for use. A tablespoonful of this mixture, mixed with an equal quantity of tepid water, and applied daily with a soft brush, preserves and beautifies the teeth, extirpates all tartarous adhesion, arrests decay, induces healthy action of the gums, makes the teeth pearly white, (2) Ten cents' worth ground chalk, five cents' worth orris root, five cents' worth myrrh, one teaspoonful powdered castile soap. Mix all well together. (3) Prepared chalk, one pound; camphor, one or two drachms. The camphor must be finely powdered by moist- ening it with a little spirit of wine, and then intimately mixed with the chalk. 244 The Care of the Person (4) Ingredients: Powdered charcoal, four ounces; powdered yellow bark, two ounces; powdered myrrh, one ounce; orris root, half an ounce. (5) A mixture of honey with the purest charcoal will prove an admirable cleanser. (6) A good way to clean teeth is to dip the brush in water, rub it over genuine white castile soap, then dip it in prepared chalk. A lady says : "I have been complimented upon the whiteness of my teeth, which were originally any- thing but white. I have used the soap constantly for two or three years, and the chalk for the last year. There is no danger of scratching the teeth, as the chalk is prepared, but with a good stiff brush and the soap is as effectual as soap and sand on a floor." Violet Mouth Wash. Tincture of orris, half pint; esprit de rose, half pint; spirit, half pint; otto of almonds, five drops. Shake thoroughly and rinse the mouth after eating. To Sweeten the Breath. From six to ten drops of the concentrated solution of chloride of soda in a wineglass- ful of spring water, taken immediately after the ablutions of the morning are completed, will sweeten the breath by dis- infecting the stomach, which, far from being injured, will be benefited by the medicine. If necessary this may be repeated in the middle of the day. In some cases the odor from carious teeth is combined with that of the stomach. If the mouth is well rinsed with a teaspoonful of the chloride in a tumbler of water, the bad odor of the teeth will be removed. Care of the Hair. To keep the hair healthy, keep the head clean. Brush -the scalp well with a stiff brush while dry. Then wash with castile soap, and rub into the roots bay rum, brandy, or camphor-water. If this is done twice a month, it will prove beneficial. Brush the scalp thoroughHy The Care of the Person 245 twice a week. Dampen the hair with soft water at the toilet, and do not use oil. Hair Wash. Take one ounce of borax, half 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; damp the hair frequently. This wash is said not only to cleanse and beautify, but to strengthen the hair, preserve the color and prevent baldness. Hair Wash No. 2. The best wash we know for cleans- ing and softening the hair is an egg beaten up, and rubbed well into the hair, and afterward washed out with several washes of warm water. To Curl the Hair. There is no preparation which will make naturally straight hair assume a permanent curl. Hair Curler. The following will keep the hair in curl for a short time. Take borax, two ounces; gum arable, one drachm; and hot water, not boiling, one quart; stir, and, as soon as the ingredients are dissolved, add three tablespoonfuls of strong spirits of camphor. On retiring to rest, wet the hair with the above liquid, and roll in twists of paper as usual. Do not disturb the hair until morning, when untwist and form into ringlets. Crimping the Hair. To make the hair stay ir crimp, take five cents' worth of gum arable, and add to it just enough boiling water to dissolve it. When dissolved, add . enough alcohol to make it rather thin. Let this stand all night and then bottle it to prevent the alcohol from evaporat- ing. This put on the hair at night after it is done up in papers or pins, will make it stay in crimp the hottest day, and is perfectly harmless. Walnut Hair Dye. The simplest form is the pressed juice of the bark or shell of green walnut. To preserve this juice, little rectified spirit may be added to it, with a few ^4^ The Care of the Person bruised cloves, and the whole digested together, with occasional agitation, for a week or fortnight, when the clear portion is decanted, and, if necessary, filtered. Sometimes only a little common salt is added to preserve the juice. It should be kept in a cool place. Hair Restorative. A good hair restorative may be made of boxwood leaves, of which take a handful and put into one pint of boiling water; digest for an hour, simmer ten minutes, and then strain. In applying it to the hair, rub it well into the roots. To Wash Brushes. Dissolve a piece of soda in some hot water, allowing a piece the size of a walnut to a quart of water. Put the water into a basin, and after combing out the hair from the brushes, dip them, bristles downward, into the water and out again, keeping the backs and handles as free from the water as possible. Repeat this until the bristles look clean; then rinse the brushes in a little cold water; shake them well, and wipe the handles and backs with a towel, but not the bristles, and set the brushes to dry in the sun, or near the fire; but take care not to put them too close to it. Wiping the bristles of a brush makes them soft, as does also the use of soap. To Clean Combs. If it can be avoided, never wash combs, as the water often makes the teeth split, and the tortoise shell or horn of which they are made, rough. Small brushes, manufactured purposely for cleaning combs, may be purchased at a trifling cost; with this the comb should be well brushed, and afterward wiped with a cloth or towel. To Clean Sponges. The following is a very simple and certain way of cleaning sponges from grease or any Home-made Perfumery 2-, other impurities: Take some soda and break it up. Measure about three tablespoonfuls; put i,_as much as you can- mto the holes of the sponge, and keep the rest. Then fill a large ,ug with boiling water and immediately put in you^ sponge and a 1 your soda. Cover over and leave it stand.ng or about twelve hours. After you rinse it well you will ee the sponge look almost like a new one. HOME-MADE PERFUMERY Perfume for Handkerchiefs. Oil of lavender, three flu.d drachms; oil of bergamot, three fluid drachms; xtrlct of ambergr^, su minims; camphor, one grain ; spirits of wine Essence from Flowers. Procure a quantity of the cad^hi r' r' "'"" '"" '" ^Sreeable fragrance; card thm layers of cotton, which dip into the finest Florence or Lucca 0,1; sprinkle a small quantity of fine salt on the flowers alternately until an earthen vessel or wide-mouthed glass bottle ,s full. Tie the top close with a bladder, th „ ay the vessel m a south aspect to the heat of the sun, and .n fifteen days, when uncovered, a fragrant oil may be squeezed away, leaving a whole mass quite equal to the high- priced essences. ^ otto of Roses. Fill a large glazed earthen jar with rose leaves, carefully separated from the cups; pour upon them spr.ng water, just sufficient to cover them, and set the jar w.th ,t5 contents in the sun for two or three days, taking n under cover at night. At the end of the third or fourth day sma I particles of yellow oil will be seen floating on the sur ace of the water, and which, in the course of a week wll have mcreased to a thin scum. The scum is the otto of roses; take .t up with a l.ttle cotton tied to the end of a stick, and squeeze it into a phial. 248 Home-made Perfumery Violet Powder. Wheat starch, six parts by weight; orris root powder, two. Having reduced the starch to an impalpable powder, mix thoroughly with the orris root, and then perfume with otto of lemon, otto of bergamot and otto of cloves, using twice as much of the lemon as either of the other ottoes. Scent Powder. A good recipe for scent powder to be used for wardrobes, boxes, etc., far finer than any mixture sold at the shops, is the following: Coriander, orris root, rose leaves and aromatic calamus, each one ounce; lavender flowers, ten ounces; rhodium, one-quarter drachm; musk, five grains. These are to be mixed and reduced to a coarse powder. This scents clothes as if fragrant flowers had been pressed in their folds. Almond Paste. Take of bleached almonds four ounces, add the white of one egg. Beat the almonds to a smooth paste in a mortar, then add the white of an &g^ and enough rosewater, mixed with its weight of spirits of wine, to give the proper consistence. This paste is used as a cosmetic to beautify the complexion, and is also a remedy for chapped hands, etc. Shampooing Liquid. An excellent shampoo is made of salts of tartar, white castile soap, bay rum and lukewarm water. The salts will remove all dandruff; the soap will soften the hair and clean it thoroughly, and the bay rum will prevent taking cold. Toilet Soap. Take two pounds of pure beef tallow, two pounds of sal soda, one pound of salt, one ounce of gum camphor, one ounce of oil of bergamot, one ounce of borax. Boil slowly an hour, stir often, let it stand till cold. Then warm it over so it will run easily, and turn into cups or moulds dipped in cold water. This is very nice for all toilet purposes, and is greatly improved by age. II THE CARE OF THE CLOTHES Hints for the Laundry. The laundress will find it ^ useful to "paste this in her hat." ^^^^^^ Ssrim Thirty yards of cotton cloth may be fl^^^^Wi /#^^ bleached in fifteen minutes by one 1 K^^ffl B^^.^ large spoonful of sal soda and ^ lb. of honey, ^ lb. soft soap, 1-8 pint of water. Mode. — Mix the above ingredients together; then lay each breadth of silk upon a clean kitchen table or dresser, and scrub it well on the soiled side with the mixture. Have ready three vessels of cold water; take each piece of silk at two corners, and dip it up and down in each vessel, but do not wring it; and take care that each breadth has one vessel of quite clean water for the last dip. , Hang it up dripping for a minute or two, . then dab it in a cloth, and iron it quickly a very hot iron. Cleaning" Cream. One-half pound of whire castile ioap, one-half pound of lump ammonia, two ounces of spirits The Lady's Maid with 254 T^^^ ^^^^ ^f ^^^ Clothe i of wine, two ounces of ether, cut the soap up fine and dis« solve in one quart of hot water, then take off the fire and add four quarts of cold water and the other ingredients. Bottle at once and cork tightly. This is for cleaning wearing apparel, taking out grease spots, etc. To Renovate Silk. Sponge faded silks with warm water and soap; then rub them with a dry cloth on a flat board ; afterward iron them on the inside with a smoothing iron Old black silks may be improved by sponging with spirits. In this case, the ironing may be done on the right side, thin paper being spread over to prevent glazing. To Renew Velvet. Hold the velvet, pile downward, over boiling water, in which two pennyworth of stone ammonia is dissolved, double the velvet (pile inward) and fold it lightly together. To Clean Feathers. Cover the feathers with a paste made of pipe clay and water, rubbing them one way only. When quite dry, shake off all the powder, and curl with a knife. Grebe feathers Feather Cleaning. may bd washed with white soap in soft water. To Clean Cloth. You need dry fullers' earth moistened with lemon juice, and a small quantity of pulverized pearl- ash. Mix the fullers' earth and pearlash into balls with suffi- cient lemon juice to moisten. Scour the cloth with the balls. To Make Old Crape Look Nearly Equal to New. Place a little water in a tea kettle and let it boil until there is plenty of steam from the spout; then, holding the crape with both hands, pass it to and fro several times through the Steam, an4 \% will be Qlfan an4 look nearly equal to new. The Care of the Clothes 255 Cleaning Lace. To wash or clean fine linen or cotton lace, make a suds with warm water and some good white soap and add a few drops of ammonia or a little powdered borax. Put the lace in this and let stand for half an hour, then spat with the hand until the dirt is all removed. Be very careful not to rub as it destroys the texture. If very much soiled use two waters. When clean rinse twice, and in the last water put a little clear boiled starch, about a tablespoon- ful to two quarts of water. Then squeeze dry. Cover a round glass bottle with clean white cloth and over this wind the lace, using small pins to keep points or scallops in position, set away and when thoroughly dry unwind, taking out the pins carefully. If these instructions have been care- fully followed, the lace will look as good as new. How to Brush Clothes. Brushing clothes is a very simple but very necessary operation. Fine clothes require to be brushed lightly, and with rather a soft brush, except where mud is to be removed, when a hard one is necessary, being previously beaten lightly to dislodge the dirt. Lay the garment on a table, and brush it in the direction of the nap. Having brushed it properly turn the sleeves back to the collar, so that the folds may come at the elbow joints; next turn the lapels or sides back over the folded sleeves; then lay the skirts over level with the collar, so that the crease may fall about the center, and double one half over the other, so that the fold comes in the center of the back. How to Wash Flannels. There are many conflicting theories in regard to the proper way to wash flannels, but I am convinced, from careful observation, that the true way is to wash them in water in which you can comfortably bear your hand. Make suds before putting the flannels in, and do not rub soap on the flannel. I make it a rule to have only one piece of flannel put in the tub at a time. Wash in two 256 The Care of the Clothes suds if much soiled; then rinse thoroughly in clean, weak suds, wring, and hang up; but do not take flannels out of warm water and hang out in a freezing air, as that cer- tainly tends to shrink them. It is better to dry them in the house, unless the sun shines. In washing worsted goods, such as men's pantaloons, pursue the same course, only do not wring them, but hang them up, and let them drain; while a little damp bring in and press smoothly with as hot an iron as you can use without scorching the goods. The reason for not wringing them is to prevent wrinkles. How to Clean Corsets. Take out the steels at front and sides, then scrub thoroughly with tepid or cold lather of white castile soap, using a very small scrubbing brush. Do not lay them in water. When quite clean let cold water run on them freely from the spigot to rinse out the soap thoroughly. Dry without ironing (after pulling lengthwise until they are straight and shapely) in a cool place. Boot Cleaning. Three good brushes and good blacking must be provided; one of the brushes hard, to brush off the mud; the other soft, to lay on the blacking; the third of a medium hardness, for polishing. The blacking should be kept corked up, except when in use, and applied to the brush with a sponge tied to a stick. When boots come in very muddy, wash off the mud, and wipe them dry with a sponge; then leave them to dry gradually on their sides, taking care they are not placed near the fire. To Clean Patent Lieather Boots. They require to be wiped with a wet sponge, and afterward with a soft dry cloth, and occasionally with a soft, cloth and sweet oil, blacking and polishing the edge of the soles in the usual way, but so as not to cover the patent polish with blacking. A little milk may also be used with very good effect for patent leather boots. Ill THE CARE OF THE HOUSE, FURNITURE AND BRIC-A-BRAC. To Remove Stains from Boards. Take % lb. of fullers' earth and % lb. of pearlash; make them into a paste with about a quart of boiling water; spread a thick coating of this over the grease stains and leave it for ten or twelve hours; then wash it off with clean water, using sand if necessary. If the grease stains are very numerous and the floor very dirty, a coating may be spread all over the floor, and left for 24 hours before it is washed off. In washing boards never rub crossways, but always up and down with the grain. To Clean Floor Cloth. Shred half an ounce of good beeswax into a saucer, cover it entirely with turpentine, and place it in the oven until melted. After washing the floor cloth thor- oughly with a flannel, rub the whole surface lightly with a flannel dipped in the wax and turpentine, then rub with a dry cloth. Beside the polish produced, the surface is lightly coated with the wax, which is washed off together with any dust or dirt it may The House Maid have Contracted, while the floorcloth is pre- served. Milk is also very useful for cleaning floor cloth, ap- plied after the usual washing with a damp cloth, and it should then be rubbed over with a dry one. To Clean Marble. Take two parts of soda, one of pumice stone, and one of finely powdered chalk. Sift these through a fine sieve, and mix them into a paste with water. Rub this well all over the marble, and the stains will be re- w 257 258 The Care of the House moved: then wash it with soap and water, and a beautiful bright polish will be produced. To Whiten Stones. Wash the surface with clean water, and let it dry; thee rub it lightly over with a flannel dipped in a mixture of the following materials: Boil 2 cakes of pipe clay, 2 tablespoonfuls of carbonate of lime, y2 pint of size, ^ pint of stone blue water, in 2 quarts of water. . When the stones are dry, after this mixture has been applied, rub them with a dry flannel till they look well. To Scour Boards. Mix in a saucer three parts of fine sand and one part of lime; dip the scrubbing brush into this and use it instead of soap. This will remove grease and whiten the boards, while at the same time itvv^ill destroy all insects. The boards should be well rinsed with clean water. If they are very greasy, they should be covered over in places with a coating of fullers'earth moistened with boiling water, which should be left on 24 hours before they are scoured as above directed. To Clean Liooking Glasses. Remove, with a damp sponge, fly stains and other soils (the sponge may be damped with water or spirits of wine). After this, dust the surface with the finest sifted whiting or powder-blue and polish it with a silk handkerchief or soft cloth. Snuff of candle, if quite free from grease, is an excellent polish for looking glasses. To Clean Brass. Dissolve i oz. of oxalic acid in one pint of soft water. Rub it on the brass with a piece of flan- nel, and polish with another dry piece. This solution should be kept in a bottle labeled "poison," and the bottle well shaken before it is used, which should be only occa- sionally; for in a general way the brass should be cleaned vpith pulverized rottenstone, mixed into a liquid state with oil of turpentine. Rub this on with a piece of soft leather, leave it for a few minutes, and then wipe it off with a soft The Care of the House 259 cloth. Brass treated generally with the latter, and occa- sionally with the former mode of cleaning, will look most beautiful; or a very good general polish for brass may be made of ^ lb. of rottenstone and i oz. of oxalic acid, with as much water as will make it into a stiff paste. Set this paste on a plate in a cool oven to dry, pound it very fine, and apply a little of the powder, moistened with sweet oil, to the brass with a piece of leather, polishing with another leather or an old silk handkerchief. This powder should also be labeled "poison." To Clean and Polish Old Furniture. Make a mix- ture of a quart of old beer or vinegar, with a handful of common salt and a tablespoonful of muriatic acid, and boil it for fifteen minutes; put it in a bottle and warm it when wanted for use. Wash the furniture you wish to clean with soft hot water, so as to remove all the dirt, then afterward wash it with the mixture in the bottle; then polish with a soft flannel rag. Glue Paint for Kitchen Floors. To three pounds of spruce yellow add one pound, or two pounds if desired, of dry white lead, and mix well together. Dissolve two ounces of glue in one quart of water, stirring often until smooth and nearly boiling. Thicken the glue water after the man- ner of mush, until it will spread smoothly upon the floor. Use a common paint brush and apply hot. This will fill all crevices of a rough floor. It will dry soon, and when dry apply boiled linseed oil with a clean brush. In a few hours it will be found dry enough to use by laying papers or mats to step on for a few days. When it needs cleaning, use hot suds. Treasury Department Whitewash. This receipt for whitewashing is sent out by the Lighthouse Board of the Treasury Department, and will answer on wood, brick, or stone nearly as well as oil paint, and is quite cheap: f 260 The Care of the House Slack one-half bushel of unslacked lime with boiling v;rater keeping it covered during the process; strain it and add a peck of salt dissolved in warm water; three pounds ground rice, put in boiling water and boiled to a thin paste; one-half pound powdered Spanish whiting and a pound of clear glue dissolved in hot water; mix these well together and let the mixture stand for several days. Keep the wash thus pre- pared in a kettle or portable furnace, and when used put it on as hot as possible with painter's or whitewash brushes. To Paper Whitewashed "Walls. Make a flour starch as you would for starching calico clothes, and with a white- wash brush wet with the starch the wall you wish to paper. Let it dry; then, when it is wanted to apply the paper wet both the wall and paper with the starch, and apply the paper in the ordinary way. To Clean Wall Paper. The following is a most excellent and simple method of cleaning wall paper and can be used with confidence in every house: Take one quart of flour and stir in five cents' worth of ammonia and enough water to make a stiff dough ; work and knead until smooth, then wipe the paper with this batch of dough, work- ing it so that a clean surface will be presented with every stroke. 'Go over the paper in this way and your wall paper will be clean. A Wash for Carpets. Mix together 30 cents' worth of ground soap-tree bark (which can be purchased at any drugstore), 5 cents' worth of ammonia, one cup of vinegar, one and a half pails of water. Boil this mixture one hour in a boiler, and use it on the carpet with a sponge. To Destroy Carpet Bugs. Make a solution of one tablespoonful of corrosive sublimate in a quart of hot water and saturate the floors and cracks of walls or closets. A weaker solution can be used to sponge the carpets. It is a sure cure. The Care of the Hous6 261 To Destroy Cockroaches. Mix together thoroughly one pound of powdered sugar, one pound of powdered borax and ten cents' worth of Paris green. Put in all places where they are seen, with a small bellows or puffer. How to Sweep a Carpet. It is an easy matter to sweep well, at any rate, if we may judge by experience; for when a broom is put into the hands of the uninitiated, more harm than good generally results from the use of it. With- out the greatest care and some little knowledge, furniture and paint, by being knocked about with the broom, may soon receive an irreparable amount of damage. Before sweeping rooms, the floors should be strewed with a good amount of dry tea leaves, which should be saved for the purpose; these will attract the dust and save much harm to other furniture, which, as far as possible, should be covered up during the process. Tea leaves also may be used with advantage upon drugget and short-piled carpets. Light sweeping and soft brooms are here desirable. Many a carpet is prematurely worn out by injudicious sweeping. Stiff carpet brooms and the stout arms of inexperienced servants are their destruction. In sweeping thick-piled carpets, such as Axminster and Turkey carpets, the servant should be instructed to brush always the way of the pile; by so doing they may be kept clean for years; but if the broom is used in a different way, all the dust will enter the carpet and soon spoil it. Furniture Polish. One pint of boiled oil, four ounces of vinegar, two ounces of spirits of camphor, one ounce of ammonia, one half ounce of antimony. Shake and let stand two or three days before using. Spots on Furniture. Spirits of camphor or ammonia will remove white spots from furniture. To Take out Marks from Mahogany. The whitish stain left on a mahogany table by a jug of boiling water, or 262 The Care of the House a very hot dish, may be removed by rubbing in oil, and afterward pouring a little spirits of wine on the spot and rubbing it dry with a soft cloth. To Brighten Gilt Frames. Take sufficient flour of sulphur to give a golden tinge to about one and one-half pint of water, and in this boil four or five bruised onions, or garlic, which will answer the same pur- pose. Strain off the liquid, and with it, when cold, wash, with a soft brush, any gilding which requires restoring, and when dry it will come out as bright as new work. They may also be brightened in the following manner: Beat up the white of eggs with chloride of potass or soda, in the proportion of 3 oz. of eggs to i oz. of chloride of potass or soda. Blow off as much dust as possible from the frames, and paint them over with a soft brush dipped in the above mixture. They will immediately come out fresh and bright. To Preserve Cut Flowers. A bouquet of freshly cut flowers may be preserved alive for a long time by placing them in a glass or vase with fresh water, in which a little charcoal has been steeped, or a small piece of camphor dis- solved. The vase should be set upon a plate or dish, and covered with a bell glass, around the edges of which, when it comes in contact with the plate, a little water should be poured to exclude the air. To Revive Cut Flowers after Packing. Plunge the stems into boiling water, and by the time the water is cold, the flowers will have revived. Then cut afresh the ends of the stems, and keep them in fresh cold water. To Clean Ivory. To clean and preserve the color of ivory ornaments, brooches, card cases, bracelets, chains, etc., place the articles to be cleansed in a basin of cold water and allow them to remain in it twenty-four hours. Take them out of the water and lay them on a clean, soft towel, but do not The Care of the Hmise 2 S3 wipe them, they must dry by the air, and any water that remains in the carving of the ivory should be blown out; if allowed to settle on the ivory it would destroy the color. To Polish Tortoise Shell. When by wear tortoise shell articles have lost their luster, the polished surface may be restored to its original condition by carefully rubbino- with powdered rottenstone and oil. The rottenstone should be very carefully sifted through the finest muslin. When all scratches on the surface of the tortoise shell are thus removed, a brilliant polish may be given to it by applying gentle friction with a piece of soft leather, to which some jeweler's rouge has been applied. To Clean Lamp Chimneys. Rub lamp chimneys with newspaper on which has been poured a little kerosene. This will make them much clearer than if soap is used; they will also be less liable to crack. Stains on Leather. A piece of cloth dipped in spirits of wine and rubbed upon soiled leather will remove every spot on it. Polish for Black Grates. One pound of common asphaltum, one-half pint of linseed oil, one quart of oil of turpentine. Melt the asphaltum, and add gradually to it the other two ingredients. Apply this with a small painter's brush, and leave it to become perfectly dry. The grate will need no other cleaning, but will merely require dusting every day, and occasionally brushing with a dry black lead brush. This is, of course, when no fires are used. When they are required, the bars, cheeks and back of grate will need black- leading in the usual manner. How to Dust a Room. Soft cloths make the best of dusters. In dusting any piece of furniture begin at the top and dust down, wiping carefully with the cloth, which can be frequently shaken. A good many people seem to have no idea what dusting is intended to accomplish, and instead of 264 The Care of the House wiping off and removing the dust it is simply flirted off into the air and soon settles down upon the articles dusted again. If carefully taken up by the cloth it can be shaken off out of the window into the open air. If the furniture will permit the use of a damp cloth, it will more easily take up the dust, and it can be washed out in a pail of soapsuds. It is far easier to save work by covering up nice furniture while sweeping, than to clean the dust out, besides leaving the furniture looking far better in the long run. The routine of a general servant's duties depends upon the kind of situation she occupies; but a systematic servant should so contrive to divide her work, that every day in'the week may have its proper share. By this means she is able to keep the house clean with less fatigue to her- self than if she left all the cleaning to do at; the end of the week. Supposing there are five bedrooms in the house, two sitting rooms, kitchen, laundry, and the usual domestic offices; on Monday she might thoroughly clean two of the bedrooms; on Tuesday, two more bedrooms; on Wednesday, the other bedroom and stairs; on Thursday, the drawing room ; on Friday morning she should sweep the dining room very thoroughly, clean the hall, and in the after- noon her kitchen tins and bright utensils. By arranging her work in this manner, no undue proportion will fall to Saturday's share, and she will then have this day for clean- ing plate, cleaning her kitchen, and arranging everything in nice order. The regular work must, of course, be per- formed in the usual manner, as we have endeavored to des- cribe. Before retiring to bed, she will do well to clean up plate, glasses, etc., which have been used for the evening meal, and prepare for her morning's work by placing her wood in the range, ready to light, taking care there is no danger of its igniting, before she leaves the kitchen for the night. Before retiring, she will have to lock and bolt the doors, unless her employer undertakes this office himself. IV THE CARE OF THE PANTRY Washing of Glass. Glass is a beautiful and most fragile article; hence it requires great care in washing. A perfectly clean wooden bowl is best for this operation, one for moderately hot, and another for cold water. Wash the glasses welf in the first and rinse them in the second, and turn them down on a linen cloth folded two or three times, to drain for a few minutes. When sufficiently drained, wipe them with a cloth and polish with a The Waitress. finer One, doing SO tenderly and carefully. Accidents will happen; but nothing discredits a servant in the drawing room more than continual reports of breakages, which, of course, must reach that region. Decanters and water jugs require still more tender treat- ment in cleaning, inasmuch as they are more costly to re- place. Fill them about two-thirds with hot but not boiling water, and put in a few pieces of well soaped brown paper; leave them thus for two or three hours; then shake the water up and down in the decanters; empty this out, rinse them well with clean cold water, and put them in a rack to drain. When dry, polish them outside and inside, as far as possible, with a fine cloth. To remove the crust of port or other wines, add a little muriatic acid to the water and let it re- main for some time. Fine pieces of coal placed in a de- canter with warm water, and shaken for some time, will also remove stains left by wine, etc. 265 266 The Care of the Pantry To Cleanse Bottles. Make a lye by boiling equal quantities of soda and quicklime, When cold, put this in the bottles with some small pebbles, and shake well, Set the bottles to drain thoroughly, then warm them, and blow inside with a pair of bellows to absorb all moisture. To Clean Plate, Mix to a paste % lb. of prepared chalk with 2 dr. of spirits of camphor, i dr. of ammonia, i oz. of turpentine, and a dessertspoonful of spirits. When the silver is clean and dry, dab on the paste with a sponge and leave it to dry before brushing off. Plate Rags for Daily Use. Boil soft r&gs (nothing is better for the purpose than the tops of old cotton stockings) in a mixture of new milk and harts- horn powder, in the proportion of Plate Basket. I OZ. of powder to a pint of milk; boil them for 5 minutes; wring them, as soon as they are taken out, for a moment in cold water, and dry them be- fore the fire. With these rags rub the plate briskly as soon as it has been well washed and dried after daily use. A most beautiful deep polish will be produced, and the plate will require nothing more than merely to be dusted with a feather or a dry, soft cloth before it is again put on the table. Washing of Knives. The handles of knives should never be immersed in water, as, after a time, if treated in this way, the blades will loosen and the Knife Basket. handles discolor. The blades should be put in a jug or vessel kept for this purpose, filled with hot soda water. This should be done as soon after they are used as possible, as stain and ru'^t so quickly sink int9 steel. OUR MEDICAL ADVISER PART I.— What to do in Case of Accident or Sudden Illness.— Bandaging Taught by Pictures. PART II.— In the Sick Room. PART III.— The Family Doctor— Allopathic and Homeo. pathic Methods. WHAT TO DO IN CASE OF ACCIDENT OR SUDDEN ILLNESS. Apoplexy. Treatment. — When a person is in an apoplec- tic fit, prevent all unnecessary movement; raise the head and remove everything tight from the neck, then apply ice or cold water cloths to the head; put the feet in mustard and water or apply mustard leaves or poultices to the calves of the legs. Bruises. These are caused by blows, the skin remain- ing unbroken. Treatment. — Apply tincture of arnica, spirit and water, vinegar or sal-ammoniac and water. The follow- ing is a useful combination: Chloride of ammonium (sal- ammoniac), one ounce; rectified spirit, lavender water, or eau de cologne, two ounces; vinegar, three ounces; water to make sixteen ounces. Rags dipped in this should be laid over the bruise and kept constantly wet. Choking. Treattnent. — If the substance causing choking be at the upper part of the throat thrust the finger and thumb into the mouth and endeavor to seize it. If this cannot be done, take a penholder, a quill, or piece of whalebone — anything, in fact, that will do, and endeavor to push it down the gullet. A smart blow on the back will sometimes dislodge a foreign body from the throat. Concussion of the Brain. Treatment. — Move the patient as little as possible; remove all tight articles from the neck. Apply hot bottles to the feet and sides, or hot bricks wrapped in flannel and a mustard poultice or mustard leaf over the stomach. Dislocations. Treatment — If medical assistance is at 269 270 In Case of Accident or Sudden Illness hand do not touch a dislocation : in any case do not use or submit to rough handing. If skilled assistance cannot be had, get some one to seize the part of the limb nearest the body, and then apply gentle, steady traction upon that furthest removed. {See Bandaging taught by pictures.') Drowning. Treatment. — Place the patient on the floor or gretmd with the face downward, and one of the arms under the forehead. If there be only slight breathing, or no breathing, or if the breathing fail, then turn the patient instantly on the side, supporting the head, and excite the nostrils with snuff, hartshorn and smelling salts, or tickle the throat with a feather. Rub the chest and face warm, and dash cold water or cold and hot water alternately on them. If there be no success, imitate breathing, and in Artificial Respiration. First Positioa. order to do this, place the patient on his back, supporting the head and shoulders on a small, firm cushion or folded article of dress. Draw the tongue forward and slip an elastic band over it and under the chin, or tie a piece of string or tape in the same way. Grasp the arms just above the elbows In Case of Accident or Sudden Illness 271 and draw them gently and steadily upward above the head, and keep them stretched upward for two seconds; {First Position.) Artificial Eespiration. Second Position. then turn them down and force them gently and firmly ioi two seconds against the sides of the chest; {Secotid Position.) Repeat these measures about fifteen times in a minute. When breathing is restored, rub the limbs upward with firm, grasping pressure and energy, using handkerchiefs, flannels, etc. Apply hot flannels or bottles, bladders of hot water or heated bricks to the pit of the stomach, the armpits, between the thighs, and to the soles of the feet. On the restoration of life a teaspoonful of warm water should be given, and then small quantities of warm coffee. Epilepsy. Treatment. — At the onset of a fit the patient should be caught in the arms of a bystander and laid gently down upon his back, with something under his head for a pillow, and everything tight should be removed from his neck. Insert a cork between the teeth to prevent the tongue being bitten, then wait patiently till the fit it is over. Fainting. In this affection there is pallor of the face, coldness, perspiration, feeble, shallow and irregular breath- ing,noises in the ears, indistinctness of vision, and giddiness. 2']2 In Case of Accident or Sudden Illness Treatment. — ^Lay the patient at once upon the back; remove all constricting articles of clothing from about the neck,and apply strong smelling salts to the nostrils. Sprinkle cold water over the face; give half a teaspoonful of spirit of sa} volatile by the mouth in a little water. Foreign Bodies. In the Nose. These are peas, beads, sweets, cherry stones and such like. Treatment. — If old enough, get the child to forcibly blow down the obstructed nostril after taking a deep breath, while the finger is pressed tightly against the free nostril. Failing this, grasp the nostril behind the seat of obstruction and introduce a small fiat article such as the handle of a salt spoon beyond it and endeavor to scoop it out. In the Ear. Treatment. — If an insect has found its way into the ear, fill it with olive oil, when it will generally float on the top. If a pea, bead or cherry stone, use the head of a hair pin as a snare and with the utmost gentleness endeavor to insinuate it beyond the object it is intended to remove. In the Eye. Treatment. — If the offending substance is not embedded in the globe of the eye it will generally be easily removed, either with or without everting the lid, by using the corner of a soft pocket handkerchief, or a camel's hair pencil moistened with water or olive oil. If the substance is embedded in the globe of the eye, a camel's hair pencil dipped in water or oil may be passed over it and an effort made to dislodge it. Should this fail, and medical assistance is not at hand, a blunt-pointed instrument may be carefully passed across the surface. Should quicklime get into the eye, wash it out as thoroughly as possible with water, then bathe with a lotion consisting of a teaspoonful of vinegar to a wineglassful of water, or drop a little sweet oil into the eye. In case of injury by acid, bathe with milk or one part of limewater to three of water. Fractures. Treatment. — When a fracture has taken place In Case of Accident or Sudden Illness 2'ji the object is to bring the ends of the bone that has been broken as nearly as possible to the condition they were in previous to the accident. In order to do this, the part nearest the body must be steadied by some one, while that urthest removed is gently stretched out, the sound limb being uncovered and acting as guide. Having got the limb mto good position splints must be applied to fix it in the position in which it has been placed. [See Bandaging, etc ) Hemorrhage or Bleeding. Bleeding from an artery s distinguished from that of a vein by being brighter in color, and by ,ts coming out of the wound in a saltatory or lumping way, Treatment.^li from a vein make a compress by olding a piece of lint or a small handkerchief up'and apply It to the wound with a bandage over it. This ireat althout'.r'"'^^ '""'" '" ^^^^'^"^ ^^^- '^-'' -series, although the pressure requires to be greater. \/TJ''"'T ^''"'- ^^^«^'^^^'^^— Place the patient on h.s back, and apply a compress and bandage, or put a Jnd'tie it ''"' " ' handkerchief, place it over the wound, Fro>n the Nose Treatment.-K^^Xy cold water cloths or ice to the forehead; raise the arms above the head; seize the nose between the fingers, and squeeze the sides together • syringe the nostrils with vinegar or hot water and salt. One or other of these methods may be tried, or they may all be tried in turn if the bleeding is difficult to check unfrthe^"' f "r. .^r^--^-Lay a crystal of iron alum upon the wound. Dried alum and tannic acid may be used m a si„,nar manner. Two strong needles run through the skm cross-wise, passing beneath the wound, and a piece of h.en thread tied round them, frequently answer when the simpler means fail. After Tooth Extraction. Treatment.-Vress a small crystal a dreed'" '"'n ''' ''"^^ '''' '^ ^^^ -—1 -f ^he tooth, and bkeding will generally be checked. 2/4 -^5^ Case of Accident or Sudden Illness After Confinement. Treatment. — Keep the patient at abso- lute rest on her back, and remove the pillows so as to keep her head low; cover very lightly with bedclothes. Place the hands on the lower part of the belly, and press deeply down with a kind of kneading motion. If the womb is felt contracting into a* hard lump under the hands, grasp it and keep it tight till the arrival of the doctor. Give a little tepid milk and water. From the Umbilical Cord. When bleeding takes place from the umbilical cord, the child generally becomes restless, and blood may saturate its clothing. Treatment. -^'\Jx\.6xt,s^ the child immediately, and tie a ligature of three or four thicks nesses of worsted or linen thread behind the other. Internal Bleeding. Instances of this form of bleeding are seen in hemorrhage from the lungs and stomach. That from the lungs is generally bright scarlet in color and frothy in appearance, owing to the admixture of air; that from the stomach is dark in color, and is not frothy. Treatment. — Keep the apartment cool and the patient quiet in the recumbent posture. Ice may be given, or cold water when ice cannot be had. Five to ten grains of gallic acid may be given along with ten or fifteen drops of aromatic sulphuric acid every three or four hours. Hysteria. This may manifest itself by intense sobbing or immoderate laughter, or these may alternate with one another. There is frequently wild tossing about of the arms, the hair is disheveled, the face is generally pale and com- plaint is made of a suffocating feeling in the throat. Treat- ment. — The patient must be spoken to kindly, yet firmly, and be told to stop any eccentricities. Loosen the dress and remove anything tight from the neck. Give a teaspoonful of spirit of sal volatile in water. If no heed is taken in regard to what is said, dash cold water upon the face. In Case of Accident or Sudden Illness 275 IntOXicatiou. Treatment — When loss of consciousness has occurred from this cause, give an emetic of mustard and water (a tablespoonful in tepid water) or twenty grains of sulphate of zinc or powdered ipecacuanha. Remove to a warm atmosphere and give strong tea or coffee. Poisons. Treatment. — Many of these give rise to vomit- ing and are thus got rid of. In such cases the vomiting should be encouraged by giving draughts of tepid water. An instrument that may be used with much benefit, if it is at hand, is the stomach syphon— easier to use a good deal than the stomach pump — by which the poison may be got rid of. Care must be taken to pass the tube along the back of the throat, as otherwise harm may result. If the poison has not given rise to vomiting, a handful of salt in luke- warm water may be given and draughts of tepid water after- ward. Mustard is a good emetic when the poison taken is not irritant in character. Twent}'' grains of powdered ipecacuanha or the same quantity of sulphate of zinc may be used iri the same way. General Directions. When an alkali is the poison, give weak vinegar, chalk and water, whiting, plaster from the walls. When an acid, give white of egg or milk; if a narcotic, give strong coffee and do everything to keep the patient awake. Particular Poisons. Aconite, Monkshood or Blue Rocket. Treatment. — Give a tablespoonful of mustard in water or twenty grains of sulphate of zinc in water; then a dose of castor oil. Hot bottles should be applied to the feet, and a teaspoonful of spirit of sal volatile in water or strong coffee, be given. Alkalies, such as potash, soda, ammonia, met with as pearl ashes, soap lees, common washing soda and ammonia in vapor, solution and solid form. Treatment. — Give drinks containing vineaar, or lemon juice or olive oil. 2^6 In Case of Accident or Sudden Illness Arsenic. Treatment. — Give large quantities of sugar and water or linseed tea. Barytes. .. Treatment. — Give two teaspoonfuls of Epsom or Glauber's salts every two hours until the bowels act. Belladonna. Treatment. — Give twenty grains of sulphate of zinc or a tablespoonful of mustard in water; then drinks of tepid water. Afterward give strong coffee. Carbolic Acid. Treatment. — Use the stomach syphon if at hand, otherwise give large quantities of olive oil or melted butter. Copper. Treatment. — Give white of ^ggi afterward, enemata to act upon the bowels. Corrosive Sublimate. Treatment. — Give white of egg beaten ap with water. Milk or sugar and water may be given if eggs are not at hand. Foxglove. Treatment. — Give an emetic of mustard and water or twenty grains of sulphate of zinc in water, then give a dose of castor oil and a cup of strong tea. Fungi. Treatment. — Give an emetic of mustard and water, afterward a dose of castor oil. Hemlock. Treatment. — Give a tablespoonful of mustard and water or twenty grains of sulphate of zinc; afterwards a dose of castor oil and strong tea. Henbane^ Thorn Apple and Tobacco. Treatment. — The -same as for belladonna. Hydrochloric Acid, Treatment. — The same as for sulphuric acid poisoning. Laburnum. Treatment. — Give a tablespoonful of mustard in water; then ten or fifteen drops of spirit of sal volatile in a little water. Laudanum. Treatment. — Give twenty grains of sulphate of zinc or a tablespoonful of mustard in water, then drinks of tepid water. Afterward give strong coffee and keep the Tn Case of Accident or Sudden Illness 2'j'j patient constantly in motion till the drowsy feeling wears off. Lead. Treatment. — Give an emetic in the first place; then two teaspoonfuls of Epsom or Glauber's salts every two hours till the bowels act. When this has been accomplished continue the salts in smaller doses, after which large doses of iodide of potassium may be given. Nitric Acid or Aquafortis. Treatment. — Give bicarbonate or carbonate of soda or potash; in other respects the treat- ment is the same as for poisoning by sulphuric acid. Oxalic Acid or Acid of Sugar. Treatment. — Give magnesia or chalk mixed with water. Phosphorus. Treatment. — Give twenty grains of sulphate of zinc in water; then give lime water, barley water, linseed tea or white of &g% and water. Prussic Acid. Treatmcfit. — Dash cold water from a height upon the head; apply smelling salts, and employ artificial respiration. Shell Fish. Treatment. — Give an emetic, then a purga- tive, afterward twenty or thirty drops of spirit of sulphuric ether on a lump of sugar. Sulphuric Acid or Oil of Vitriol. Treatment. — Give bicar- bonate or carbonate of soda or potash. If these are not at hand, chalk or magnesia will do instead. Olive or almond oil may also be given. Scalds or Burns. Treatment. — When a part has been scalded, immerse it in cold water or pour cold water over it, or dust bicarbonate of soda over it and apply a wet cloth above this. When blisters have formed, prick them with a needle or pair of scissors, and press the cuticle carefully down, after which apply the bicarbonate of soda as before, or chlorate of potassium ointment (5 grains to the ounce of lard) or carron oil; thymol or carbolic oil (i part to 100 parts of olive oil) answers well. 2"/^ In Case of Accident or Sudden Illness Sprains. Treatment. — Foment the part well with warm water, then brush tincture.of arnica over it several times a day. When the more acute symptoms have passed, wrap the part in cotton wool and apply a good firm bandage, India- rubber if it can be had, so as to diminish the swelling and give a feeling of security when the patient comes to move about. Later on, if not quite right, use the cold douche and friction with a rough towel. SuflEbcation. Treatment. — If the person is found hanged he should be at once cut down, and artificial respiration employed. If the suffocation results from articles of food blocking up the throat, the treatment recommended in chok- ing must be had recourse to. If the suffocation is the result of breathing coal gas or sewer gas, or by being in a room in which charcoal has been burnt, the first thing to do is to get the patient out as speedily as possible. Sunstroke. Treatment. — Dash cold water over the face and head ; apply ice or ice cloths, or cold water to the head, and give a teaspoonful of spirit of sal volatile in water. Tea or coffee may be given afterward. Wounds. The simplest are those in which the tissues are clean cut through, and where the edges, when brought together, fit accurately the one to the other. Treatment. — Remove all dust or dirt, and bring the edges carefully together by means of a bandage or strips of plaster. Keep at rest a few days. Contused or lacerated wounds should be treated by cieansing the parts with sanitas and water, carbolic acid and water (a teaspoonful to eight or ten ounces of water), or Pond's Extract and water, then place a piece of lint, or rag soaked in carbolic oil (one part to twenty of olive oil), or boro-gly- ceride over the wound, and keep the edges as nearly as possible together. 3^ dtse of Accident or Sudden Illness 279 Perforating 7vounds are dangerous because of their depth. Treatment. — Keep the part at rest, and apply ice-bags or cloths soaked in cold water, to which some sanitas or car- bolic acid has been added, to the wound. Gunshot Wounds. Treatment. — If a stimulant is necessary, give a teaspoonful of spirit of sal volatile in water. Remove pieces of clothing, wadding,. or bits of paper that may be found in the wound, then bathe it with sanitas and water, carbolic acid and water, or Pond's Extract and water, then soak a piece of lint in carbolic oil or sanitas vaseline, and lay it into the wound. Poisoned wotmds may result from a number of causes, such as stings of insects, snake bites, the bites of rabid animals, etc. Dog Bites. When any one is bitten by an animal supposed to be mad, unless the actual fact of the animal's madness is known, it should be kept and carefully watched, and if it is found not to be suffering from rabies, no harm will result to the patient. This will soon make itself apparent, for, if mad, it will be seen snapping at imaginary objects, with a copious flow of saliva from the mouth, and a convulsive closing of the jaws. Treatment. — The wound should be at once sucked, and a red-hot wire or a cinder laid upon it as a cautery, and then some soothing alkaline lotion, as ammonia water or lead and opium, applied. Stimulants, such as the spirits of sal volatile in teaspoonful doses, may be given. The Pasteur treatment is the only sure cure. Snake Bites. Bites from venomous serpents are exceed- ingly formidable injuries, and may be followed by death within a few hours, so that prompt action is necessary. Treatment. — The part should be at once sucked. A tight bandage should be applied above the wound, either by means of an elastic band, a leather strap, or a handkerchief twisted tightly by means of a stick. The wound should 28o In Case of Accident or Sudden Illness then be freely cauterized by means of a red-hot wire, or a red-hot cinder; or the part may be cut out with a knife, or a caustic, such as nitrate of silver, may be applied to the wound ; a red-hot wire is, however, the best. Stimulants, especially preparations of ammonia, must be freely given, A teaspoonful may be put into a wineglassful of water, and the patient given a tablespoonful every quarter of an hour. If those present are afraid to suck the wound, a wineglass, into which a piece of burning paper has been put to exhaust the air, should be inverted over it. Stings. If the sting still remains in the wound, it must of course be removed; then some alkaline lotion should be applied to the part, such as a little ammonia water or liquor potassae and water, or bicarbonate of soda and water. Note : A number of the above cases are also mentioned and treated more fully in The Family Doctor, The Editor thought, however, that the grouping under one heading of all these cases which are. generally called "Emergencies," would be well ' received features of TREASURES OLD AND NEW. BANDAGING TAUGHT BY PICTURES Small Sling for Arm. Comfortable Arm Slina Hand Bandage, Head Bandage. Thumb Bandage. 282 Bandaging Taugftt »f j^cfttrffs Splint for a Fracture of the Radius. Form of Splint used In the Treatment of Fracture of Bones in the Leg. Method of Beginning to Bandage tke Ankle and Leg. Fracture of the Arm. II IN THE SICK ROOM Furnishing of the Sick Boom. No unnecessary article of furniture should be found in the sick room. If there is space to accommodate two beds so much the better, as the day can be passed in one and the night in the other. An iron bedstead is the most convenient, the mattress should be of hair, and the pillow the same. All curtains should be removed. Light blankets only should be used as a covering for the sick. In addition to the bed or beds there should be two tables, a wash stand, a chest of drawers, one or two chairs and a sofa. The wash stand, should be provided with one or two basins and a plentiful supply of water. The room is perhaps better uncarpeted; if carpeted, the carpet must be removed in cases of infectious disease. If there is a mirror in the room it had better be taken away. Flowers may be placed about the room, and the walls should be hung with pictures. Ventilation. One of the foremost subjects to be treated of in a chapter on sick nursing is that of ventilation. It is impossible to deal successfully with disease if fresh air is debarred from entering the sickroom; because impure aii not only depresses those already weakened by disease, but tht poison in the case of infectious disease becomes concentrated, and in consequence more injurious both to patient and nurse. In order to ventilate in the true sense of the word, fresh aii must be admitted without giving rise to draughts, and imputw air must be got rid of. Perhaps the most efificient meaiia 283 284 tii the Sick Room capable of general employment is by means of a window and open fire. The lower sash of the window may be raised an inch or two, and boarded up; the fresh air will then enter at the center, and be diffused without causing draught. Light. An abundant supply of light may, with one or two exceptions, be regarded as essential in the sick room. The exceptions are cases of eye disease and affections of the brain, when it becomes necessary to moderate the light admitted to the sick chamber. In most other instances the sun's rays must be looked upon as beneficial; they exert a great oxidizing power upon organic matters, and render them innocuous. The patient's bed should be so placed that he can easily see out of window. All lights employed for purposes of artificial illumination should be so placed that the eye does not suffer. Temperature. A good fire in the sick room kept burn- ing equally will suffice to maintain a uniform temperature, but care must be taken to see that the chimney is acting well. The temperature which answers best in the sick room in most cases is one about 60" Fahrenheit. It is well to regulate it by means of a thermometer. Should it be necessary to in- crease this, it can be done by permitting steam to pass into the room from a kettle: or if it is necessary to cool the air of the apartment, this can be readily accomplished by plac- ing a shallow dish containing pieces of ice in the room or by suspending a piece of cloth that has been previously moistened with water. Food. Food must be properly cooked and given at regular intervals to be determined by the nature of the case. Everything intended for the invalid's use should be made ready out of his sight and be brought on scrupulously clean dishes, and not too much at a time. Punctuality must be at- tended to, and strict quiet enjoined at meal times. (See a«aecial chapter on the subject). In the Sick Room 285 Cleanliness. In the treatment of disease attention to cleanliness is of the utmost importance. If the sick room is carpeted it should be swept with a soft hair broom; if without carpet it can be gone over with sponges wrung out of hot water and dried by means of the floor brush. Damp cloths may be used instead of sponges. The articles of furniture may be dusted by means of damp cloths. The walls should be painted or whitewashed with lime. The body linen ought to be frequently changed and the hands and face washed daily. The hair should also be combed out at the same time. The body should also be frequently washed with a sponge or flannel and tepid water, only small portions being exposed at one time. It should be rapidly dried with a heated towel. Tranquility. This is most essential to speedy recovery. Whispering is objectionable in the sick room; so also is talk- ing outside the patient's door. All slamming of doors should be avoided. The room immediately over the sick room should, if possible, remain unoccupied. The admission of too many people into the sick room is another fruitful source of harm to a patient. Influence of Mind on Body. Anything that weighs upon a patient's mind producing care or anxiety, exerts a depressing influence upon the nervous system and retards re- covery. Everything of this kind should, therefore, be care- fully guarded against. It is a part of the duties of those who wait upon the sick to cheer them and instil hope into their minds; otherwise fear may take possession of them and add to their danger. Convalescence. This is that condition in which the period of active disease being at an end, the powers of nature are exerted toward repairing the waste of structure that has occurred during disease. During convalescence the greatest care is necessary, as relapses may occur and the disease end 286 In the Sick Room fatally, or it may assume a chronic form. It is now that the injudiciousness of friends begins to manifest itself, and unless firmness be exercised on the part of those in attend- ance, the patient may suffer through their mistaken kindness. One of the most frequent signs of returning health is the return of the patient's appetite, but it must be remembered that his desire for food should never be fully satisfied. The time which the patient must remain in bed varies in individual cases, and can only be satisfactorily determined by the medical attendant. When a person gets out of bed for the first time after a severe illness he is generally only allowed up for a short time, and the effect produced upon him must be carefully watched. The clothing of the patient should be warm and comfortable. A change to the seaside will often work wonders. During convalescence, if the patient is at all intellectually inclined, much pleasure may be given him by reading to him or by supplying him with literature of an interesting nature. A little more caution during convalescence than is usually found, and the chances of relapse occurring would be greatly lessened, an otherwise precarious time rendered comparatively safe, and the patient's recovery be made more permanent and complete. Sick Nursing. All women are likely, at some period of their lives, to be called on to perform the duties of a sick nurse, and should prepare themselves as much as possible, by observation and reading, for the occasion when they may be required to fulfil the office. The main requirements are good temper, compassion for suffering, sympathy with suf- ferers, which most women worthy of the name possess, neat handedness, quiet manners, love of order, and cleanliness. With these qualifications there will be very little to be wished for; the desire to relieve suffering will inspire a thousand little attentions, and surmount the disgust which SQme of the offices attending the sick room are apt to create. hi the Sick Room 287 Where serious illness visits a household, and protracted nurs- ing is likely to become necessary, a professional nurse will probably be engaged who has been trained to its duties; but in some families, and those not a few, let us hope, the ladies of the family would oppose such an arrangement as a failure of duty on their part. There is, besides, even when a profes- sional nurse is ultimately called in, a period of doubt and hesitation, while disease has not yet developed itself, when the patient must be attended to; and, in these cases, some of the female servants of the establishment must give their attendance in the sick room. There are, also, slight attacks of cold, influenza, and accidents in a thousand forms, to which all are subject, where domestic nursing becomes a necessity; where disease, though unattended with danger, is nevertheless accompanied by the nervous irritation incident to illness, and when all the attention of the domestic nurse becomes necessary. Doctor's Orders are never disregarded by a nurse worthy of the name. Should she by watching the case think any other treatment or diet would be beneficial to the patient, she should not act upon her own opinion, but state it to the doctor. She should always report to him any change she observes in the patient, which she should be watchful to detect. The hearty co-operation of a nurse is of incalcuUble help to a doctor. Administering Medicine. Although this is give^by medical advice, and at the time the doctor orders it a? a rule, it sometimes happens that a bottle sent has only the indefinite directions such as "A dessertspoonful twice da'ly" or "A wineglassful every four hours," and in the case of an amateur being the nurse it may not be given at the best times. When medicines have to be taken at intervals during the 4^. it i^ best to aive it at first at 10 o'clock in the morn° 288 ■t^'' '''^^ SicJt Room ing; if only once during the day, then at nine in the morr.- ing, or at bedtime; if twice, at lo and 4 o'clock. It is always safest to have a medicine glass marked with the different measures, for the size of the spoons may con- siderably vary in different households; and it cannot be too firmly impressed upon the nurse, whether professional or amateur, that regularity and exactitude in the administra- tion of medicine are absolutely essential, the only deviation from the time fixed for it being made when the patient happens to be asleep at the specified hour. Professional Nurses need not only the qualifications already named in addition to their training, they should be physically strong, have good health, nerves well under control, and be sure that nursing to them is a congenial occupation. What a friend or relative can do for one she holds dear in the time of sickness, the taxing of strength, the loss of sleep that she makes light of in such a case, is no proof that she is fitted for the post of a professional nurse. The very self-sacrifice is against this, for a nurse must do what she does in a business like way; she must not over-fatigue herself, should eat, drink and sleep well, and take regular exercise; while it should not be (as it is so often to the amateur) actual suffer- ing to see pain inflicted when it is necessary that any opera- tion be performed. She should be like the surgeon, able to think of the future good instead of the present suffering. To some nervous, highly organized persons this would be impossible, and they are therefore unsuited for nursing as a business, althongh they may be the most devoted and patient attendants upon those they love. In the First Stage of Sickness, while doubt and a little perplexity hang over the household as to the nature of the sickness, there are some things about which no doubts ejcist; the patient's room must be kept in a perfectly pure state, and arrangements made for proper attendance; for the In the Sick Room 289 first canon of nursing, according to Florence Nightingale, its apostle, is to "keep the air the patient breathes as pure as the external air, without chilling him." This can be done without any preparation which might alarm the patient ; with proper windows, open fireplaces, and a supply of fuel, the room may be as fresh as it is outside, and kept at a temperature suitable for the patient's state. Fomentations. Sometimes these are medicated and rendered more soothing by the addition of opiates, as in the well-known decoction of chamomile flowers and poppy heads, but the principal object for which they are employed is to convey warmth to a part. The best application of this kind is made by wringing flannel — by means of two sticks turned in opposite directions — out of boiling water, and then, shaking it up, apply it lightly to the part. In this way the heat may be retained for a considerable time. In order to do this thoroughly, two pieces of flannel should be made use of, each of the pieces being about three yards long, and having the ends sewn together so as to admit of the boiling water being wrung out of them. One of these should always be getting ready while the other is being applied. The coarser the flannel the more efficiently doas it act; owing to its diminished power of conducting heat, warmth is longer retained. Poultices. There are few applications more constantly in demand in sickness than poultices, and yet few people make them well. Poultices, when made well, should be sufficiently thick to retain their humidity, but not too thick, as they may then press injuriously upon the part to which they are applied. They should be of uniform consistence throughout, and ought to be applied at a proper temperature. This last can generally be ascertained by applying the poultice to the back of the hand or to the face before putting it to the part. 19 290 In the Sick Room Linseed Meal Foultices. That which is of most frequent use is a poultice of linseed meal. It should be boiled till it is of the consistence of a thick pap when it will retain heat and moisture longer. Instead of using water alone a decoc- tion of mallows may be employed, by which the emollient properties will be increased. The surface may be smeared with olive oil or lard. A piece of gauze may be applied over the surface of the poultice, if it is considered necessary to interpose anything between it and the skin. Besides poultices made from linseed meal, there are others in frequent use, such as those made from bread and water, oatmeal, arrowroot, bran ; and others, which are much less often employed, made from carrots, potatoes, onions, etc. In addition to these there are poultices more strictly medi- cated, such as those made of foxglove or hemlock. As these may prove dangerous if carelessly employed, they ought only to be made use of when ordered by the medical attendant. Mustard Poultice. This is ordinarily made by sprinkling the surface of a linseed meal poultice with mustard, and covering it with muslin to retain the mustard in its place. The Invalid's Air-cushion. Ill THE FAMILY DOCTOR Prescriptions are herein found which apply to some of the cases mentioned in a preceding chapter, ' ' What to Do in Case of Accident or Sudden Illness.'' They have been pre- served, however, as they are more especially ap- plicable to HOME TREATMENT in general. Asthma. The attack most frequently comes on between one and three o'clock in the morning. The sufferer sits or stands up, leaning forward, and labors to breathe. The countenance is anxious, with pallor, coldness, and in severe cases, lividness of the face and hands. The attack may pass over in a few minutes, or may last for hours; or, with some remission, days or weeks. Death almost never occurs during the fit of asthma. Those subject to it often live to old age. But dilation of the pulmonary air-cells, and enlargement of the heart, may follow in protracted cases, breaking down the health. Asthma is hereditary in a majority of cases. Males have it more often than females. Smoke, fog, fumes of various things, ipecac, mustard, new hay may cause it. During the attack take the following: Take of wine of ipecac and tincture of lobelia, each a half a fluid ounce. Mix, and take one-half teaspoonful every half hour until expectoration or nausea occurs. Smoking tobacco relieves in some instances; smoking cigarettes of stramonium leaves in others, as also the inhalation of burning nitre paper. As an adjuvant, the warm mustard foot bath may be employed, as well as mustard plaster or dry cupping applied between the shoulders. Take of nitre, half a drachm, 20I The Family Doctor powdered anise seed, half an ounce, powdered stramonium leaves, one ounce; mix, place a thimbleful in a^'plate, light it, and inhale the fumes. Between the attacks, take five grains of iodide of potassium three times a day. No disease is more curiously capricious in its causation than asthma. Some always have an attack if they visit the seashore; others are more, secure there than elsewhere. Each must learn his own peculiarities, and be governed thereby. The climate of Colorado is said to possess a remarkable influence in promoting the amelioration and cure of asthma. Biliousness. Take of ipecac, 3 grains; blue mass, 8 grains; compound extract of colocynth, 16 grains; mix, and divide into eight pills. Take one at night and morning. Generally in mild cases, two or three grains of blue mass at bedtime, followed in the morning by citrate of magnesia, or a seidlitz powder will give relief. The diet should be light, and fifteen grain doses of bicarbonate of soda should be taken twice a day for several days. Bronchitis. It is an inflammation of the membrane lining the bronchial tubes. It may be acute or chronic, and affect the larger or smaller tubes, or both ; or one or both lungs throughout, or only a portion of them. The causes are usually cold, damp, wet, exposure to vicissitudes of weather, inhalation of irritants, etc. Acute bronchitis may be dan- gerous in old persons and young children; seldom fatal in vigorous middle life. Chronic bronchitis is not often fatal, even by exhaustion, but it may last an indefinite time, even many months. Abortive treatment of a " cold on the chest" may sometimes be effected within the first twenty- four hours by taking at bedtime, a glass of hot lemonade, six grains of quinine, or ten grains of dover powder, after a warm mustard footbath. Should this treatment fail, and there be a dry imperspirable skin, a febrile state, cough and difficulty in breathing, and breast sore, frequent draughts of The Family Doctor 293 flaxseed tea should be taken, also a brisk saline purgative of epsom salt or Rochelle salts, or citrate of magnesia. A large mustard plaster should be applied to the chest, or frictions made with oil of turpentine. The following prescriptions will also give prompt relief : Take of tar'-ar emetic, one grain; morphine sulphate, one grain; syrup of wild cherry two ounces; mix, take a teaspoonful every two or three hours. Syrup of ipecac % ox y^, teaspoonful doses every two or three hours, will also act well, and it should be continued until the cough softens, and the breathing becomes easier. When the expectoration is free, use the following cough mixture: Take of muriate of ammonia, 2 drachms; Brown's mixture, 4 ounces; mix; take a teaspoonful four times a day. Or any of the following cough mixtures: Take of syrup of squills, 5 ounces; paregoric, one ounce; mix; take a teaspoonful three or four times a day. Or the following domestic mix- ture: Take of molasses, y^ pint; rum, ^ pint; vinegar of squills, 5^ gill; laudanum, 40 drops. Mix and take a des- sertspoonful three times a day, half hour before meal. Or, carbonate of ammonia, 60 grains; spirits of chloroform 2 drachms; syrup of snakeroot, 2 ounces; water enough to make 6 ounces; mix, take a tablespoonful four times a day. If there be a history of gout or rheumatism, iodide of potas- sium and balsamic remedies should be taken. If there be debility and impoverishment of the blood, iron will assist the cure. In many cases, change to a warm climate may be distinctly indicated, as cold air is found to keep up and ag- gravate the lingering mischief. When bronchitis remains in a chronic form from sheer debility in the patient, the cod liver oil, syrup hypophosphites compound, and good food, are the measures which will be found most satisfactory. Bruises. A bruise or contusion is an injury caused by a fall, a wrench, or a blow from a blunt instrument, without rupture of the skin. It is to be treated by keeping the part at rest, and cold or iced water, or a bladder containing ice 2^4 ^^^ Family Doctor should be applied at once. Hamamelis is also a good appli- cation. Should there be an inflammatory pain and swelling, apply leeches. To produce absorption of the effused fluids and restore the use of the parts, use friction with a stimulating liniment, and lastly apply a bandage. After tenderness has subsided, take of oil of turpentine, spirit ot camphor, water of ammonia and olive oil, each two table- spoonfuls; mix well together, and rub externally. Burns and Scalds. Collapse comes on from the ter- rible shock to the nervous system through the impression on the widely distributed cutaneous nerves. The pulse is then very low, the body cold, commonly thirst is great. The treatment for this prostrated condition must be stimulant as well as quieting. Whiskey or wine should be given as freely as in any other condition of positive debility or exhaustion. The patient's clothes should be gently and carefully removed, being cut wherever they are adherent to the body. If blist- ers have formed, they should be pricked and the serum let out, but the cuticle should on no account be detached. For a local application nothing is better than limewater and linseed oil, equal parts, well shaken, on cotton wadding, and covered with oil silk. When once the dressing has been applied, it should be changed as seldom as possible — indeed, only where the discharges render such change absolutely necessary. In this way, the repair goes on most favorably, and the patient is saved from' much pain and distress. If the burn is deep, this treatment should be followed for "a few days, and then poultices should be applied. When the sloughs have separated, the wound should be treated with a weak solution of carbolic acid until cicatrization is complete. Catarrh. An inflammation of a mucous membrane, especially of the air passages of the head and throat, with an exudation on its free surface^ Tfie Family Doctor 295 Treatment. — Simple but effective. Take one ounce each of fine salt, pulverized borax and baking soda, mix thoroughly together and dissolve in one-half pint of water. To use take one tablespoonful of the solution to two or three of warm water, and snuff up the head at bedtime. The salt stimulates, the borax cleanses and heals, and the soda soothes; use soft water. Cholera. (Asiatic or Epidemic Cholera.) This last disease seems to have been known in India for centuries, and to have its natural home or headquarters in the Delta of the Ganges. In this country the disease has almost always prevailed, in its worst form, in poor, crowded dwellings, among those whose food supply was bad and whose hygienic conditions were otherwise unfavorable; but especially among those who had a tainted supply of water. Very frequently when cholera prevails, diarrhoea also does. In a case of ordinary intensity, the disease is ushered in by an attack of diarrhoea. This may last a longer or shorter period, but speedily the matters passed by the bowel assume a flocculent or rice-water character. Vomiting, too, comes on, the fluid being thin and colorless. Then follow severe cramps, especially of the abdominal muscles and legs. The flow of urine ceases, the body becomes icy cold on the sur- face, the tongue is cold, and so even is the breath. The lips are blue and shriveled, the face pinched, the voice is hardly audible. This is called the cold or algid state of the disease. The condition may go on getting worse till the heart stops the patient being quite conscious to the end. Frequently it is impossible to tell whether the patient is to live or die, when suddenly the sickness lessens, the body begins to get warm, the face flushes, and restlessness sub- sides. The patient seems on the very verge of getting well. But sometimes the urine does not flow, or there may be con- gestion of the lungs or brain, and so, though reaction has 296 The Family Doctor set in, the man may yet perish. Thus, in an ordinary mild case of cholera, a man will pass through three stages: Firstly, that of premonitory diarrhoea; secondly, that of collapse; and thirdly, that of reaction, probably in about forty-eight hours. The disease is produced by some particular poison, which may be transmitted through the air, by water, or communi- cated by one individual to another. There can be no doubt that the discharges are one main source of this poison, and hence should be most carefully disinfected. • He who would avoid cholera during a cholera season ought to live by rule and method. First, see that his water closets are in good order, and that every precaution is taken in cleansing and disinfecting them. Any good carbolic acid powder answers very well for this purpose. See that the house is clean, sweet and airy; let no foul and decaying matters remain upon the premises. See that the water supply is pure. Let no stale meat or vegetables, no sausage, game or substances likely to create digestive disturbance be used; avoid unripe fruit, prolonged abstinence from food, and ex- cessive fatigue. Avoid strong aperient medicines of every kind. The astringents to be used should not be powerful ; chalk mixture, sulphuric acid, lemonade, or these with a little opium added, are best. 1^0 Diarrhoea in Cholera time is to be Neglected. Try to keep up the bodily heat in every way that will not disturb or fatigue the patient. The patient is consumed with thirst and there is no reason for refusing him drink if it is of a wholesome kind. Should reaction occur he must be kept quiet. If his head troubles him, and his face is flushed, apply cold water to it. If there is much sickness, let him have a little ice or ice water. If his lungs get gorged, warm poultices or turpentine stupes will be best. But the great anxiety is the kidneys. If they do not act, warmth must be tried, perhaps as a warm bath, but this requires The Family Doctor 297 caution. If they are acting well and the patient requires a stimulant, let him have some sal volatile. The food given is of especial importance; broths, soups and jellies maybe given, but certainly not meat. Small quantities must be given at a time, and repeated as frequently as necessary. One of the greatest dangers in the disease is the collapse produced by the extraction of the water from the system. To counteract this, salt water is sometimes injected into the veins. This, of course, should not be done except by a physician or surgeon. Almost equally efficient, however, are methods which can be used by any one in safety. As a result of the extraction of the water the blood flows less freely, the hands and feet and ears first begin to get cold and purple, the temperature of the body falls, some- times alarmingly. If now the patient is put in a bath tub, and kept there with only his head out of the water, and the water is kept at a temperature of 100 degrees to 102 degrees Fahrenheit, further loss of heat will be prevented, and the system will absorb some water from the bath. The tem- perature of the patient must be kept up as near normal as possible. Perhaps a bath like this is not obtainable. If so, the use of a hot pack may be a good substitute, wrapping the patient in sheets wrung out of hot water and covering him thoroughly with woolen blankets. An old way of using the hot pack consisted in boiling a lot of corn on the ear, and packing the hot corn all around the patient. Hot bottles and water bags are better than nothing, but in this case moist heat is better than dry heat. The blood must not be allowed to stagnate. To prevent this the extremities should be rubbed firmly toward the body. Don't simply chafe the skin, but grasp the hand or foot firmly and press the blood along toward the heart. Asphyxia is often found in the disease, the lungs being collapsed and emptied of air. To counteract this condition 298 The FamUy 3s>ocror prompt and intelligent action, as if to resuscitate a drowning person. Place the patient upon his back, with a small pillow under the small of the back. Place yourself at his head, and grasping both his elbows," raise the arms alongside the patient's head. This expands the chest. Then force the elbows against the chest and express the air. This should be done about fifteen times a minute. The action should be strong, regular, and not sudden or jerking. At the same time the bodily heat must be preserved. The judicious use of alcohol internally is of great assist- ance in the collapsed stage, but it is often abused. There is relatively little danger of the spread of the disease from the exhaled breath or from the urine. The danger is great from the discharges from the bowels. It is found that the bacteria are less strong and less prolific when first discharged. After standing a little time they are very prolific and hard to kill. Discharges should therefore be passed into a solution of corrosive sublimate (proportion i to 1,000) or into a 4 per cent, solution of carbolic acid, to which has been added a little sulphuric acid. Even with these precautions they should not be allowed to remain in the room. They should, \i possible, be burned. Under no condition should they be cast into the sewers without previous disinfection. Neither should a surface or dry closet be used'. Absolute rest is demanded to preserve the strength of the patient, and prevent the rapid exhaustion. In fact, fatigue is one of the strong, predisposing causes of the disease. When exhausted by work or worry, and especially when the nervous system is exhausted, a person otherwise proof against the disease will quickly fall under exposure. Cholera. (Asiatica.) Sir Edwin Arnold, who has spent much time in India and other countries where cholera is more or less prevalent at all times, has this to say of that The Pamity DoctoY 299 dread disease: "No well or prudent man should fear the disease. Just go about as usual, and don't think of it. Why, I have seen so much of it, and been so close to it, that I have not the slightest fear of it. I'll tell you my own preventive, which I have used in India with the very best results. The cholera bacillus does not like acid. He can't stand it at all. So every other morning, when the cholera actually appears, I would take, if I were you, five drops of hydrochloric acid in a cup of tea. You will find it excellent as a preventive, if you are also careful in your habits of life. I don't believe in quarantine." Here is another effective cure for cholera, dysentery, flux in its worst stages. Some years ago 50,000 people died in Constantinople in fifty days. The following receipt is taken from the report of our missionaries, who had 200 cases under their care, and did not lose a single case: One- quarter of an ounce of tincture of laudanum, one-quarter of an ounce of tincture of camphor, one-quarter of an ounce of tincture of capsicum, one-quarter of an ounce of tincture of cardamom, one-quarter of an ounce of tincture of ginger, one-eighth of an ounce of peppermint. Dose, fifteen drops in half tumbler of water; a swallow of this every fifteen or twenty minutes until relieved. And now, we add: A Few More Words of General Advice. Do not unnecessarily visit cholera patients or cholera houses; receive no visitors from cholera regions. It is best to avoid large gatherings or even schools during cholera times. Do not handle or use any food coming from a house where cholera exists; in case of any possible doubt whether the food comes from where the disease exists, it should be boiled or cooked. This applies particularly to milk. As milk can but rarely be traced to its source, all milk should be boiled. Ten minutes' actual boiling kills the cholera germs without fail. 300 The Family Dociof Cholera Morbus. It generally occurs during warm weather. The direct causes are indigestible articles of food, as unripe fruit, etc., sudden change of temperature, checking perspiration, excess of ordinary food. A large mustard plaster should be applied over the stomach, andfollowed by a spice poultice, of ginger, cloves, and cinnamon, each a full teaspoonful, with a tablespoonful of flour moistened with whiskey. Ice is good to relieve thirst. Internally give: Take of aromatic spirit of ammonia, one drachm; calcined magnesia, one drachm; peppermint water, four ounces. Mix; take a teaspoonful every twenty minutes until relieved. Should there be much diarrhoea, add to the above two drachms of paregoric, and omit the magnesia. Give brandy or whiskey if there should be much prostra- tion. Cholera Infantum, popularly known as "summer complaint" is very destructive to children during the hot weather. The period of dentition is particularly liable to this disorder; it seldpm occurs after two or three years of age. In the early stage, these powders will be found quite useful: Take of calomel, two grains; bicarbonate of sodium, one scruple; powder of ginger, twelve grains; mix, and divide into twelve powders, and give one three of four times a day. Or take of mercury with chalk and powder of cin- namon each twelve grains; mix, and divide into twelve powders. Give one three times a day. To check diarrhoea, give this: Take of tincture of krameria, paregoric, each a fluid drachm; sugar and gum arable, each ^ drachm; cin- namon water enough to make two fluid ounces; mix, and give a teaspoonful every two, three or four hours. The food should be limewater and fresh milk, arrowroot, farina, chicken water, and beef tea. So long as vomiting continues, keep over the stomach a spice poultice wet with brandy. Ice may be given to quench thirst. The Family Doctor joi Chronic Rheumatism is most common in those ad- vanced in age, altliough any one may have this affection. It i'5 a sort of slow inflammation of the fibrous tissues, investing the loints and muscles, following exposure to cold and wet. Thi- thighs especially exposed to the rain during a stormy rid;; are the common seats of chronic rheumatic pains. If the pains are restricted to the collar-bone, humerus, and the sh'.a, they suggest the probability of a syphilitic factor. Oie thing pretty certain in cases of chronic rheumatism is that they are almost invariably accompanied by an inactive condition of the skin. Consequently, a distinct part in the treatment is to make use of those remedies which act on the skin, and known in medical term as diaphoretics. Guaiac is perhaps the most typical of these. Muriate of ammonia is another They form an excellent combination in the rheumatism of young men and women : Take of muriate of ammonia, two drachms; guaiacum mixture, eight ounces; mix, and take a tablespoonful three or four times a day. Whenever there is a history of exposure in elderly persons, especially associated with florid complexion, the following prescription forms a capital remedy: Take of bicarbonate of potash, two and one-half drachms; iodide of potassium, four scruples; guaiacum mixture, eight ounces. Mix, and take a tablespoonful three or four times a day. At the same time, the skin must be kept warm and covered with flannel. Warm drinks are always indicated, and should largely take the place of solid food. Another prescription which is often use- ful is the following: Take of nitrate of potassium, an ounce and one-half ; sulphur an ounce; guaiacum half an ounce; add two nutmegs, and a half pint of molasses; mix. Take a teaspoonful or two at night. In addition to the general measures, it is customary to use local applications; they generally do more good than medicine. They consist of hot irons, plasters and liniments. Take of oil of sassafras two fluid drachms; water of ammonia, a tablespoonful; camph- 302 The Family Doctor orated soap liniment, three fluid ounces; mix, use as liniment. Should the pain be considerable, chloroform or aconite liniment may be applied. Blisters are sometimes advisable in bad cases. Chronic Ulcers. The treatment should consist in tak- ing internally a tonic mixture, as this: Take of iodide of potassium, three drachms; Fowler solution, one drachm, compound syrup of sarsaparilla, four ounces; water enough to make eight ounces. Mix; take a teaspoonful three times a day. The ulcer should be treated locally with this oint- ment: Iodoform, one drachm; vaseline, one ounce. Mix; use in a thin layer every night. A light woolen bandage should be applied over it, and the parts cleansed with tar- soap, and the sore dressed every night. Cold in the Head. Use the following snuff: Muriate of morphine, two grains; powdered gum arable, two drachms; subnitrate of bismuth, six drachms; mix. Colic. There are several varieties of colic. The flatulent, the bilious, the spasmodic, gouty or rheumatic, the lead colic. The flatulent colic is usually caused by indigestion. If the stomach is overloaded, an emetic will be proper; a teaspoonful of mustard, or a tablespoonful of salt in a tea- cupful of warm water, repeated in ten minutes if necessary; then give a teaspoonful of magnesia with twenty drops of essence of ginger. Should the stomach be much unsettled and the pain violent, warm fomentations should be applied over the bowels, a mustard plaster over the pit of the stomach, and the following given: Take of bicarbonate of sodium, I drachm; aromatic spirit of ammonia, i drachm; paregoric, 4 drachms; peppermint water, 3}^ ounces; mix, take a tea- spoonful every twenty minutes until relieved. Infants are especially liable to crapulent colic. Very simple treatment will often suffice for these. Peppermint water or infusion of fennel seed will frequently be enough, with the application The Family Doctor 303 of a warm flannel over the stomach; wetting it with essence of ginger will make it more efficient. The following will not fail to give prompt relief in worse cases: Take of bi- carbonate of sodium, ^ drachm ; aromatic spirit of ammonia, ;J^ drachm, syrup of ginger, ^ fluid ounce; camphor water, enough to make two fluid ounces, mix. Dose, a teaspoonful, repeated if necessary. Keeping the bowels regular, never allowing a day to pass without an evacuation is most import- ant in young children. For this purpose, the simple syrup of rhubarb, manna, are the best medicines. Overfeeding an infant is a very common cause of colic. In bilious colic, the bowels shoud be opened; if the stomach will bear it, castor oil is the most effectual cathartic. Magnesia is also good. The same line of treatment may be pursued as the one given above for flatulent colic. If there is reason to believe that the passage of a gall stone is the cause of the severe pain, the warm bath will be useful to promote relaxa- tion. Phosphate of sodium is a good solvent of biliary stones. It can be taken in drachm doses three times a day. In gouty, or rather cramps of the stomach, Warner's cordial 's good, taken in teaspoonful to tablespoonful doses in hot water. Essence of ginger, 10 drops, or oil of cajuput, 5 or 6 drops, on a lump of sugar often gives immediate relief. Lead colic must be treated with epsom salts. Castor oil as a purgative, the warm bath to relax spasm, and 10 to 20 drops of laudanum to relieve pain and spasm. A milk diet is recommended in this affection. Constipation. There is no more frequent source of bodily discomfort than constipation of the bowels. The principal causes are neglect of timely attendance upon the calls of nature, want of exercise, excess of mental strain, and all the causes of dyspepsia, of which it is an almost constant part. Fresh and stewed fruits are the best natural laxatives. Prunes are especially opening. The following prescriptions will be found auite useful. In mild forms: Take of rhubarb 3©^ 7J^ Family Voctor root and Castile soap each, half a drachm; oil of anise, four drops; mix, and divide into twenty pills. Take one or two as required. Or, take of rhubarb, Castile soap and compound extract of colocynth, each half a drachm; mix and divide into twenty pills. Take one or two as required. In obstinate constipation, take of rhubarb two scruples, aloes, one scruple, extract of nux vomica, four grains; mix, and divide into twenty pills. Take one as needed. Habitual constipation occasions great distress, and produces grave morbid changes in the organs of assimilation, lungs, heart and nerves. Take of rhubarb and aloes each, one-half drachm; extract of belladonna, three grains; oil of cloves, three drops; mix, and make twenty pills. Take one twice daily. Or, take of aloes and sulphate of iron, of each, one scruple; make twenty pills, and take one twice a day. Cascara Sagrada lozenges, two at bedtime, are also most effectual. Or, take of Epsom salt, four ounces, dilute sulphuric acid, four drachms, sulphate of iron, sixty grains, water, two pints; mix, and take a tablespoonful before breakfast. A most useful prescription for women habitually constipated. Oxgall sometimes is invaluab'e, as follows: Oxgall, thirty grains, willow charcoal, pulverized, sixty grains, solid extract nux vomica, five grains; mix, make thirty-six pills. One at bedtime. But better than to take medicines every day or two will be the use of an injection of warm water, white soap, salt and molasses; sweet or castor oil, or glycerine may be added. A suppository of soap is less disagreeable to some persons, and will generally act well. It is made by cutting a piece of good yellow soap to the shape, and rather less than the size of the last joint of the little finger. Dip it in castor oil, or olive oil, or lard, and introduce it within the rectum. But after all, rational attention should be paid to diet, exercise, bathing, massage, accompanied by regularity in going to stool to solicit movements. The Family Doctor 305 Consumption. Consumption may begin after a severe acute bronchitis or broncho-pneumonia, or more gradually, with an apparently slight hacking cough, or with a hemorrhage, or with dyspepsia and general debility. In- creasing, in most cases slowly, the pectoral and constitu- tional disorder becomes developed. We have, then, pains in the chest, frequent and severe cough, hemorrhage occasionally, and pallor, hectic fever with bright flush of cheek, emaciation, arrest of menstruation in the female, night sweats and diarrhoea, lastly death, mostly by ex- haustion, but sometimes by suffocation. The spirits of the patients are apt to be cheerful, even hopeful of life almost to the last. In advanced consumption, the cheeks are hol- low, the bones prominent, the skin arid, the nose sharpened and drawn, the eyes sunken, there is a most afflicting cough, sore throat, difficult deglutition, and feeble, whispering voice, or entire extinction of the voice. Consumption is certainly one of the most destructive of diseases. About one-fourth of all deaths occurring in the human family during adult life is caused by it, and nearly one-half of the entire population at some time in life acquires it. It has been proven beyond a doubt that a living germ, called the tubercle bacillus, is the cause and the only cause of consumption. It does not seem necessary to state the facts upon which this assertion is based, for the observation first made by Robert Koch in 1882 has been confirmed so often and so completely, that it now constitutes one of the most absolutely demonstrated facts in medicine. When the living germs find their way into the lungs, they multiply there, if favorable conditions for their growth exist, and produce small new growths or nodules (tubercles) which tend to soften. The discharge from these softened tubercles, con- taining the living germs, are thrown off from the body. These discharges constitute, in part, the expectoration. The so 3o6 The Family Doctor germs thus thrown off do not grow outside the living body, except under artificial conditions, although they may retain their vitality and virulence for long periods of time, even when thoroughly dried. As tuberculosis (or consumption) can only result from the action of these germs, it follows that when the disease is acquired, it must result from receiv- ing into the body the living germs that have come from some other human being, or animal affected with the disease. It has been abundantly established that the disease may be transmitted by meat or milk ftom the tubercular animals. The milk glands in milch cows often become affected with the disease when their' lungs are involved, and the milk from such animals may contain the living germs, and is capable of producing the disease. Among stall-fed dairy cows, twenty or thirty per cent, are sometimes found to be affected with the disease. Tubercular animals are also frequently killed for food; their flesh sometimes contains the germs, and if not thoroughly cooked, is capable of trans- mitting the disease. Boiling the milk, or thoroughly cooking the meat destroys the germs. Consumption is commonly produced by breathing air in which living germs are suspended as dust. The material which is coughed up, sometimes in large quantities, by persons suffering from consumption, contains these germs often in enormous numbers. This material, when expecto- rated, frequently lodges where it afterward dries, as on the streets, floors, carpets, clothing, handkerchiefs, etc. After drying, in one way or another, it is very apt to become pulverized and float in the air as dust. The observations made by prominent physicians have shown that where there are cases of pulmonary tuberculosis, under ordinary con- ditions, the dust surrounding them often contains the tubercle bacilli and persons inhaling the air in which this dust is suspended may be taking in the living germs. How- The Family Doctor 30; ever, the breath of tuberculous persons, and the moist sputum, received in proper cups, are not elements of danger, but only the dried and pulverized sputum. The breath and moist sputum are free from danger, because the germs are not dislodged from moist surfaces by currents of air. If all discharges were destroyed at the time of exit from the body, the greatest danger of communication from man to man would be removed. It is a well known fact that some per- sons, and especially the members of certain families, are particularly liable to consumption, and this liability can be transmitted from parents to children. So marked and so frequent is this liability, and so frequent is the development of the disease in particular families, that the affection has long been considered hereditary. We now know that con- sumption can only be caused by the entrance of the germ into the body, and that this transmitted liability simply rendered the individual a more easy prey to the living germs when once they had gained entrance. The frequent occurrence of several cases of consumption in a family, is then to be explained, not on the supposition that the disease itself has been inherited, but that it has been produced after birth by transmission directly from some affected individual. Hygienic management is decidedly more important to the consumptive than medicine. An eminent physician has well laid down the following precepts: "A supply of pure and fresh air for respiration is constantly required by the consumptive patient. Daily exercise in the open air is imperatively demanded by the tuberculous patient. It is important to secure for the patient a uniform, sheltered, temperate and mild climate, about 60^ and a range of not more than 10° or is*', where, also, the soil is dry and the drinking water pure and not hard. The dress of the con- sumptive ought to be of such a kind as to equalize and retain the temperature of the body. The hours of rest 3o8 The Family Doctor should extend from sunset to sunrise. Indoor or sedentary occupation must be suspended, but outdoor employment in the fresh air has been and may be advantageous. Cleanli- ness of the body is a special point to be attended to in the hygienic treatment of consumption. Marriage of consump- tive females for the sake of arresting disease by pregnancy, is morally wrong and physically mischievous. If the con- sumption is not inherited, the question of prevention resolves itself principally, into the avoidance of tubercular meat and milk, and the* destruction of the discharges, especially the sputum of consumptive individuals. Wooden or pasteboard cups with covers should always be at hand for the reception- of the sputum. These cups should be thrown, at least once a day, with their contents, into the fire. Or the spittle should be caught in earthen or glass dishes con- taining a solution of one part of corrosive sublimate and i,ooo parts of water. No one should sleep in a room occupied by a person suspected of having consumption. The living rooms of a consumptive patient should have as little furniture as practicable. Hangings should be especially avoided. The use of carpets, rugs, etc., ought always to be avoided. Rooms in private houses that are occupied by phthisical patients should from time to time be thoroughly cleaned and disinfected, and this should always be done after they are vacated, before they are again occupied by other individuals. The eating utensils of a person suspected of having consumption should be thoroughly washed as soon after eating as possible, using boiling water for the purpose. The unwashed clothing of consumptive patients should not be mingled with similar clothing of other persons. The bowel discharges of a con- sumptive patient with diarrhoea should be caught in a vessel containing corrosive sublimate one part, water i,ooo parts. Mothers suspected of having consumption should not nurse The Pamily Doctor ^OQ their offspring. Household pets (animals or birds) are quite susceptible to tuberculosis; therefore they should not be ex- posed to persons afflicted with con'sumption. Also, all household pets suspected of having consumption should not be kept, but destroyed at once, otherwise they may give it to human beings. It is then, very important that the people should have a full knowledge of the fact that every consumptive person may be a source of actual danger to his associates, if the discharges from the lung are not immediately destroyed or rendered harmless, and also that the rooms that are occupied by phthisical persons should be thoroughly disinfected. Although no specific has as yet been discovered which will cure consumption, yet many cases are on record which have recovered, or at least, the disease has been arrested. Cod liver oil, whiskey, quinine and iron should never be omitted. They always do good. When the expectoration is copious and fluid, and there are night sweats and general exhaustion, the following pre- scription should be taken: Take of beechwood creosote one drachm, syrup of hypophosphites compound, three ounces; mix, and take a teaspoonful three times a day after meals. This prescription, even when taken early, has repeatedly arrested the disease. Expectorants and cough mixtures require discretion in their use; however, should the cough be troublesome, take the following: Syrup of wild cherry, and syrup of lactucarium, each two fluid ounces; mix; take a dessertspoonful or two at night, or one or two teaspoonfuls in the daytime. Should there occur any hemorrhage from the lungs, the patient ought to be kept in bed, with the shoulders somewhat raised, and only iced milk and beef essence, or beef tea should be given for food. The popular remedy of holding salt in the mouth may be of some temporary use. Slowly melting and swallowing ice po The t^amily Doctor will probably do more good, Gallic acid in ten grain doseS every two or three hours is a very effective remedy. Change of climate is often proposed for the benefit of the consump- tive. In selecting this, equability and dryness are more important than warmth. That climate which allows the patient the greatest number of days out of doors will be the best. Minnesota, and other places near Lake Superior, agree extremely well with some, in the early, but not so well in the later stages of the disease. Of southern localities, Florida (best of all, its central pine lands) presents an especially equable, almost maritime, climate. Santa Barbara and San Diego in Southern California are also much recom- mended for the colder half of the year. Diarrhcea. Diarrhoea may be a salutary process, or an ailment serious enough to endanger life. Mucous discharges occur in inflammation of the bowels and in many cases of summer diarrhoea. Bilious passages occur in cholera morbus, serous or rice water, in Asiatic cholera, bloody discharges in dysentery. In its treatment, an important point is that in many cases it should not be abruptly checked; in some cases not interfered with at all. When the motion is preceded by severe griping pain, ceasing with the evacuation of the acrid and offensive matter, fake a table- spoonful of the following after each motion: Prepared chalk, two drachms, tincture of catechu, two drachms, laudanum, 40 drops, cinnamon water, four ounces. When the motions are loose and copious, take of laudanum, one d:achm, dilute sulphuric acid, two drachms, infusion of log- wood, four ounces; mix, take a tablespoonful four or six times a day. When it is accompanied with cramps, take a teaspoonful of the following every hour until relieved: Spirits of chloroform, half an ounce, tincture capsicum, one drachm, syrup of ginger, two ounces. When the diarrhoea is chronic and hemorrhagic, take of powdered gum arabicv The Family Doctor " 311 one and one-half ounces, oil of turpentine, two ounces, water, three ounces, simple syrup enough to make twelve ounces; mix, and take a teaspoonful every three hours. Digestion of Food. The following table shows the time required for the digestion of the more common articles of food: Kind of Food. Rice, boiled Eggs, whipped Trout, fresh, fried..,. Soup, barley, boiled.. Apples, sweet, raw. , . Venison steak, broiled. Sago, boiled Tapioca, boiled Barley, boiled Milk, boiled I.iver, beef, broiled. . . Eggs, fresh, raw Apples, sour, raw.... Cabbage, raw Milk Eggs, roasted Goose, roasted Turkey, roasted Cake, sponge, baked. . Hash, warmed Beans, pod, boiled... Parsnips, boiled Potatoes, Irish, baked. Custard, baked Oysters, raw Hr. Min. 30 30 30 30 45 45 15 15 15 30 30 30 30 30 30 50 55 Kind of Food. Eggs, soft boiled Beefsteaks, broiled . . . Mutton, boiled Mutton, broiled Soup, bean, boiled Chicken soup, boiled. . Pork, salt, broiled Mutton, roasted Bread, corn, baked. . . . , Carrots, boiled , Sausage, broiled Oysters, stewed Butter Cheese, old Bread, fresh, baked. . . . Turnips, flat, boiled Potatoes, Irish, boiled. . Eggs, hard boiled Green corn, boiled Beans and beets, boiled. Salmon, salted, boiled. . Veal, fresh, fried Cabbage, boiled Suet, beef, boiled Hrs. Min. 15 15 15 15 20 30 30 30 30 30 30 30 45 45 30 30 30 Dropsy. Take of bruised juniper berries, mustard seed, and ginger, each half an ounce, bruised horseradish and parsley root, each an ounce, sound old cider, a quart; infuse. Dose, a wineglassful three times a day. Dysentery. Rest is important. The diet must be bland, as ricewater, arrowroot, or other farinacea; beef tea. When thirst is intense, iced ice water; infusion of slippery elm bark may be used as a drink. At the very start, a dose of castor 312 The Family Doctor oil with 10 or 15 drops of laudanum will do very well, and follow with these pills: Blue mass and powder of ipecac of each, 12 grains; mix, and divide into 12 pills. Take one every three hours. Or, take of camphor, 18 grains; ipecac, 6 grains; opium, 3 grains; mix, and divide into 12 pills. Take one every three or four hours. When astringents are needed, a good pill is the following: Acetate of lead, 12 grains; opium 3 grains. Mix, and make twelve pills, and take one every three hours. Or, take of Dover's powder, i drachm; tannin J^ drachm; mix, and divide into twelve powders. Take one every four or five hours. Five grains of bismuth may also be added to each dos^. The tincture of witch-hazel in two to five drops, doses every two hours, may be taken when the discharges are bloody. Should they be bloody and slimy, use the following; Take of corrosive sublimate, i grain; distilled water, ^ pint. Take a tea- spoonful every hour or two. Injections are very important in dysentery. Two or four ounces of flaxseed tea with one or two ounces of starch, thin enough to be drawn into a small syringe, with 20 drops of laudanum, should be injected into the bowel. For children use the following: Take of castor oil, I drachm; powdered gum arable, 20 grains; laudanum, 4 drops; simple syrup, i drachm; orange flower water, 6 drachms; mix, and give a teaspoonful every three hours. Dyspepsia. It is generally caused by too much food or too little food; imperfect mastication, and hurry in eating; too little exercise; too much fatigue; excessive study or emotional excitement; inordinate use of ardent spirits, opium, tobacco, coffee, or of medicine out of place. The patient feels his stomach all the time, though not always in pain. The mouth is clammy, or has a sour or bitter taste. The complexion is more or less sallow. The bowels are costive. There is heartburn, waterbrash, hypochondria, palpitation of the heart, etc. The Family Doctor 313 Til the treatment of this affection, correct diet is the most important. The meals should be regular, and with sufficient time allowed. Beef, mutton, chicken, turkey, stale bread, crackers. Exercise in the open air is important, as is also bathing. The medical treatment needs tonics, laxatives, and antacids. The following prescriptions will be found quite effective:' Take of compound tincture of gentian, tincture of rhubarb, each 2 ounces. Mix; take two tea- spoonfuls before meals. Or, take of dilute muriatic acid 2 drachms; pepsin, 4 drachms; syrup of orange peel, 2 ounces; water 6 ounces. Mix, and take half tablespoonful with every meal. Or, take of elixir quinine, iron and arsenic, 4 ounces; take a teaspoonful after each meal. Or, take of subnitrate of bismuth, 320 grains; tincture of nux vomica, 3drachms; mucilage of gum arabic, 40unces. Mix, and take a teaspoonful three times a day. Where there is much nervous debility, anaemia, and partic- ularly in cases of long standing, use the following pills: Take of pill of carbonate of iron, 2 scruples; sulphate of quinine, i scruple; alcoholic extract of nux vomica, 5 grains; Mix, and divide into 20 pills, and take one thrice daily. Epilepsy. Several great men have suffered from this disease: Csesar, Mahomet, Petrarch, Newton, Peter the Great, Napoleon, Byron. Hereditary transmission of this disease is common. Intemperance, venereal excess and self abuse, blows on the head, and fright, are among the most frequent exciting causes. During the attack, when habitual, little or nothing is to be done. Place the patient so that he cannot strike his head or limbs against anything hard, loosen the clothing about the neck to favor free respiration and circulation, and insure fresh air about the patient; that is all. The inhalation of five drops of nitrite of amyl upon a cloth is said to ward off an attack. So simple an expedient 314 The Family Doctor as pulling the great toe is also said to often arrest an attack. To break up the recurrence of the fits is the problem for which a vast number of remedies have been tried. The preference, however, is given to the bromide of potassium and ammonium, 10 grains of each, three times a day. The following is the prescription largely used in his practice by the celebrated Brown-Sequard : Take of iodide of potassium, I drachm; bromide of potassium, i ounce; bromide of am- monium, 2^ drachms; bicarbonate of potassium, 2 scruples; tincture of columbo, 1 fluid ounce; water, 5 fluid ounces; dissolve. Dose, a teaspoonful with little water, before each meal. If the case is very bad, three teaspoonfuls are also taken at bedtime. Facial Neuralgia and Hysteria. Take of croton chloral hydrate, 2 drachms; glycerine, 2 ounces; water, 2 ounces. Mix; take a teaspoonful three times a da)\ If symptoms are urgent, take a teaspoonful every two hours until pain is relieved. Frost Bite : Chilblain. Gangrenous destruction of part, especially of toes, not infrequently follows actual congealation. When the feet or other parts have been so chilled as to be almost frozen, gradual warming — for in- stance, at first rubbing them .with snow — is proper as a prevention of frosting. In its treatment, cooling ointments as Goulard's cerate or lotions of lead water, may be first indicated, and then astringents, as alum water, infusion of oak bark, creosote ointment, etc. Cabbage leaves are a popular domestic remedy for chilblains. Frost Bitten Fingers and Toes. Take of dilute nitric acid and peppermint water, equal parts. Mix; paint surface. After three or four days, the skin becomes dark, the epidermis is shed, and a healthy skin appears under- neath. Gout greatly resembles rheumatism. It is caused by The Pamily Doctdf 3*5 high living^, with indolent habits. An excess of animal food with scanty exercise will produce it. Strong wines and malt liquors much increase the tendency. Weak wines do not seem to have the same effect. Hereditary transmission of the gouty constitution is very common. Premonition of a gouty spell is often witnessed for some days, with symptoms of indigestion, flatulence, acidity, constipation, and palpita- tion of the heart. Then a joint becomes very painful, swol- len, red and tender; in the majority of cases, the great toe is affected. Other toes, the fingers, ankle, wrist, or knee may be attacked ; the large joints least often. The suffer- ing with the gouty inflammation is often very intense, but its duration is not commonly more than a few days at a time. In treating this affection, cold locally applied should be ab- solutely avoided. More than one death has occurred from this, by repulsion of the disorder to the heart, stomach or brain. Laudanum may be safely applied to the part, by wetting a piece of linen or muslin with it, laying it on the painful joint, and covering it with oil silk. Oil of horse- chestnut has also been recommended. Either of the follow- ing prescriptions will give relief : Take of wine of colchicum root, I fluid drachm; Husband's magnesia, i drachm; pep- permint water, 4 fluid ounces. Mix; take a tablespoonful thrice daily. Or, take of wine of colchicum root, i fluid drachm; bicarbonate of potash and Rochelle salts, each 2^ drachms; peppermint water, 4 fluid ounces. Mix; take a tablespoonful thrice daily. Or, take of carbonate of potash and nitrate of potash, each 2% drachms; water, 8 fluid ounces ; dissolve. Take a tablespoonful thrice daily. Regula- tion of the diet is of primary importance. But it should not be too low, especially when the patient's habits have been those of a free liver. Exercise in proportion to strength should be recommended. The state of the skin, as well as of the bowels is important. Change of air, traveling, and 3i6 The Painily Doctor mineral waters are generally useful during the intervals between the attacks. Alkaline springs and baths, such as those of Vichy in France, Ems in Germany, or Gettysburg in Pennsylvania, have an especial reputation as a prophylactic against gout. Healing Ointment. Take of vaseline, citrine oint- ment, each one ounce, subnitrate of bismuth, one drachm; mix, apply. Useful in various ulcers, old sores, etc. Heartburn. Calcined magnesia, or bicarbonate of sodium will give temporary relief. Steep gentian root and horseradish in good whisky enough to cover, and use in tablespoonful doses; or, take of tincture of nux vomica, two drachms, compound tincture of cinchona, two ounces; mix, and take a teaspoonful three times a day. Heatstroke. It is almost always, in the case of heat exhaustion, those who have been fatigued by exertion in the sun or shade who are overcome. Drinking largely of cold water when thus exhausted, increases the danger. Intem- perate persons are particularly liable to heatstroke. Genuine sunstroke is commonly sudden. Falling uncon- scious, the head is very hot, the temporal arteries distended, the breathing is apt to be snoring, the pulse full, generally rapid, but in few instances .slow. . In severe cases, con- vulsions may precede death. In heatstroke, almost equal suddenness marks the attack. Unconsciousness is less com- plete, and without snoring of breathing; the whole condition resembles fainting r'ather than apoplexy. For heat apoplexy cupping or leeching the back of the neck or behind the ears should generally be the first remedy, after the application of ice or iced water freely to the head. The head and shoulders should be kept raised, A purgative injection should also be administered, and mustard plasters applied to the lower limbs. Heat exhaustion jrequires quite different treatment, in The Family Doctor 317 part, at least. Cold water or ice should be applied to the head and body, and then mustard plasters to the spine, stomach and limbs, in turn. Bleeding should be avoided. If syncopal symptoms be decided, ammonia may be for a few minutes applied to the nostrils, and if the patient can swallow, aromatic spirits of ammonia may be given by the mouth, ten drops every fifteen minutes at first, gradually in- creasing the interval. Hydrophobia. When individuals are bitten by animals, such as dogs, cats, wolves and foxes, which are mad, or suspected of madness, and the necessary measures are not immediately adopted, the patient usually becomes affected with that peculiar and terrible disease, known as hydro- phobia. The disease, as a rule, occurs oftenest within three months after being bitten, rarely after the sixth month. The more numerous the bites, and the greater their gravity, the earlier do the symptoms appear. They manifest themselves earlier in children than in old people. When no preventive measures are adopted, at least half, perhaps two-thirds of persons bitten, escape. The immunity may be due partly to the bites being inflicted through clothes , partly to individual insusceptibility, which has been found to exist in animals as well as in man. However, the statistics prove that the bites on the face give a mortality of 80 per cent, and those in the hands of 67 per cent. These' parts being uncovered, the virus is directly deposited in the tissues, and is quickly absorbed. The most cases of hydrophobia occur during the spring and fall months. When a person has been bitten by a mad animal, he should have his wounds immediately attended to. They should be made to bleed as much as pos- sible. Forcible suction will aid in removing the poison, and ligation with any kind of bandage above the part, will retard the absorption of it. Cauterization should never be neglected. A red hot iron or caustic potash are the best 3i8 The Family Doctor caustics. Every portion of the wound should be cauterized, and the parts dressed with carbolic acid and iodoform oint- ment. Lunar caustic is too light a caustic and is ineffectual. The next thing to do is to go to the nearest Pasteur institute and take an anti-hydrophobic treatment. This treatment was discovered by L. Pasteur of Paris, after five years of study and experimentation. It consists in injecting under the skin, once or twice a day for fifteen days, a virus attenuated and prepared according to the rules and teaching of its discoverer. This treatment is only prophylactic, that is, it will prevent the patient from having hydrophobia, and is powerless when the symptoms of the disease have once made their appearance. Hence the necessity of early treat- ment. These institutes have been established in every part of the world. The principal one, in Paris, has already treated eight thousand cases, and all successfully. In this country, we have two of these institutes, one in New York, directed by Dr. Paul Gibier, and one in Chicago, founded and directed by Dr. A. Lagorio. Both men have had a large experience in the subject in question, and are highly qualified to treat these cases. Influenza or " Grippe." It is reported as having been quite fatal in France in 131 1 and 1403. In 1570 it also prevailed, and in 1557 spread over Europe, and extended to America. It occurred again in 1729, 1743, 1775, 1782, 1833, 1837, with notable violence. In the United States, one of the most remarkable epidemics for extent, was that of 1843. Another was that of 1872, following nearly the course of the epizootic among horses of the latter part of that year. The last epidemic (1890) has been a remarkable one for its extent, invading all Europe and the United States. Mild cases require housing and little more. The following prescriptions will be found excellent: Take of antipyrin, eighteen grains, Dover's powder, twelve grains, The Family Doctor 319 powdered extract valerian, three grains; mix, and divide into six capsules. Take one every two hours. If there be a tight cough, take the following: .Take of muriate of ammonia, thirty grains, deodorized tincture of opium, one drachm, syrup of senega snakeroot, one-half ounce, distilled water, one ounce, syrup of balsam tolu enough to make three fluid ounces; mix, and take a teaspoonful every two hours. Great prostration, especially in old people, may call for support by quinine and stimulants, as hot whisky punches. Ingrowing Nail. A very common and troublesome affection, which most usually occurs by the side of the great toe, due to constant pressure from the use of tight shoes. The objects for its treatment are to remove the irritation caused by the nail, and reduce the swelling of the soft parts. In most cases, if the nail, having been well softened by soaking in warm water, is shaved as thin as possible with a bit of glass, the pain and irritation may easily be allayed by rest for a day or two, with fomentations and poultices. A good way to remove the nail is to wedge some cotton under the free margin of the nail, placing over it a piece of adhesive plaster with a hole cut in it the size and shape of the nail to be removed, then moisten the end of a pencil of lunar caustic and apply it to the part to be removed, taking care not to touch any other portion. The next day the nail will have assumed a black or brown appearance. Upon raising the nail, it will be found to have become separated from the subjacent tissue, and ail there is required to complete the cure is to clip off the dead portion. Lumbricoid or Kound Worms. These worms are from five to fifteen inches in length, tapering to a point at each end — very common in children. We infer that a child suffers from worms when we hear that it picks its nose, grinds its teeth at night, has a voracious and capricious ap- petite, looks pinched and thin at the bridge of the nose, and 320 The Fmnily Doctor dark around the mouth, has a tumid belly, dark rings round the eyes, is often sick, and complaining of itching at the anus. Santonine is the most effectual remedy for these worms. It requires care in its use, however, producing serious vomiting, prostration, and nervous symptoms in overdoses. A child should take not more than half a grain once or twice daily; an adult about three grains. It is best given at night, and followed in the morning by a dose of castor oil. The process may be repeated for a night or two until the canal seems cleaned. Mastitis, or commonly known as inflammation of the breast, may result from blows or other external injuries, but it most often occurs during lactation. The following is said to be a successful method of treating it: Take of carbonate of ammonia, 2 drachms; boiling water, 8 ounces; saturate in this solution a flannel bandage three inches wide and two feet long, and apply to breast, covering with oil silk. Use hot as can be borne, and renew every two or three hours. Relief will be derived from first application, and will prevent the formation of matter. Nasal Catarrh. The chief characteristics are langour, lassitude, debility; headache with a sense of tightness across the forehead; excessive purulent discharge from the nostrils, or tickling down the throat, which creates hawking, or it may dry up and become impacted in the nostrils. Deafriess may be caused and hoarseness. If it invades the bronchial tubes, there is increased hawkiAg, cough, emaciation, and discoloration of the skin, due to imperfect oxygenation of the blood. It is a loathsome disease, and liable to give rise to many other affections, as epilepsy, consumption, etc. Predisposition to nasal obstruction appears to have, in some persons, an anatomical origin; in a symmetrical growth of the bony structure of the nasal cavities. Usually, however, chronic nasal catarrh is the result of repeated or prolonged The Family Doctor 321 exposure to changes of temperature, and especially cold and damp, such as abound in our American climate. In treat- ing this affection, full information must be had about the constitutional history of the patient. If there is a syphilitic cause, iodide of potassium in five or ten grain doses three times a day, or iodide of iron pills must be taken. Scrofulous subjects will be benefited by taking the iodide of iron and cod liver oil. Local treatment, however, is not to be neg- lected. The parts should be cleansed and disinfected. The nasal cavities should be douched. For this purpose, many sorts of instruments have been invented, which generally can be gotten in any drugstore. For simple cleansing, a solution of common salt in warm water (a teaspoonful in a pint) will be very suitable. Other lotions are employed, containing some of the following substances: Alum, borax, boracic acid, chloride of ammonium, chlorate of potassium, tar water, corrosive sublimate, chlorinated soda, iodoform, carbolic acid, glycerine, etc. Another mode of application to the nostrils is with the atomizer. Many prefer the insufflation of powders, as tannin, bismuth. Excellent snuffs are pul- verized horse chestnut, boracic acid, chlorate of potash. In obstinate cases, resort may be had to a surgeon for the re- moval of some of the obstructive masses. Some of the fol- lowing prescriptions may be tried: Carbolic acid, one grain, borax and bicarbonate of soda each two grains; glycerine, a fluid drachm; water enough to make a fluid ounce. Mix, to be sprayed into the nostrils. Or, take of powdered gum arable, myrrh and bloodroot, equal parts, and use as snuff. Or, take of powdered golden seal, 40 grains; camphor, 15 grains; carbolic acid, 15 grains; common salt, i ounce. Mix; snuff. Or, thymol, 5 grains; alcohol and glycerine, each half an ounce. Mix, and apply locally with cotton. Or, porphyrized iodoform, i drachm; camphor, i drachm, and gum arable 2 drachms. Mix, and use locally. Inhala- tions of menthol wiU also afford relief. Take of pure iodine, 21 322 The Pamily Docfdf 5 grains: iodide of potassium, 2 scruples; glycerine, 1% ounces. Mix, apply locally with brush twice a day. Solu^ tions of permanganate of potash are very efficient when the nasal secretions are foetid. (See also Catarrh.) Nervous Prostration. Take of dilute phosphoric acid, I ounce; elixir calisaya, 4 ounces; elixir valerianate of ammonia, 2 ounces; glycerine, 3 ounces; sherry wine, 6 ounces. Mix, and take half or one tablespoonful three or four times a day. When accompanied with dyspepsia, use the following: Saccharated pepsin, 3 drachms; bromide of sodium, I ounce; fluid extract of coca, 2 ounces; glycerine, 2 ounces. Take a teaspoonful three or four times a day. In overworked, anaemic and broken down persons: Take of phosphate of lime, of iron, each one scruple. Divide into twenty powders. Take one three times a day. Nausea and Vomiting of Pregnancy. Take of spirits of chloroform, 6 drachms; deodorized tincture of opium, ^ drachm.; fluid extract of ginger, one drachm; spirits of camphor, % drachm; tincture of cardamom comp., i ounce. Mix; take a teaspoonful as required. Night Terrors. A child who has gone to bed apparently well, and who has slept soundly for a short time, awakes suddenly in great terror, and with a loud and piercing cry. It is a fruitful source of anxiety and distress to parents. Fortunately, this condition, alarming and distressing as it is, does not prove any disease of the brain. Most frequently those children are of a very nervous temperament, and suffer more or less with difficult dentition, indigestion, constipa- tion, or irritation of the bowels. The treatment of these cases comprises in the first place, kindness and forbearance toward the little sufferer. These terrors will be but increased by harshness, while soothing and gentleness will do much to dispel them. During the attack, the child should be at once gently lifted up from the bed, and either carried for a few The Family Doctor 323 minutes, or laid down in a different position. Washing the face softly with a rag dipped in cool or cold water may arouse thoroughly. If any medicine be suitable, it will be a teaspoonful or two of camphor water. Care is needed to prevent the attacks. Violent exercise and mental excitement are almost apt to bring them on, also indigestion or constipa- tion. The bowels should, however, be kept open by rhubarb or senna, etc. The compound syrup of the phosphate of iron given in teaspoonful doses three times a day will do great good. To promote tranquil sleep, some one should remain with the child, if timid, for awhile after he goes to bed; or a light should be kept burning low. A child liable to night terrors ought to be allowed to finish its morning sleep un- disturbed. Abundance of sleep is a sedative to an over ex- cited brain. Neglect of such precautions may convert a mere transitory functional disturbance into a serious attack of brain disease. Piles. The plethoric constitution is the most liable to them, especially with sedentary habits. Long standing or sitting upon hard seats, over-stimulating diet, misuse of purgatives, and the constipation of the bowels, always pre- dispose to piles. The bowels must be regulated, neither over purged nor allowed to be costive; a soluble state is the most desirable. Magnesia is irritant to piles, and so are the salme cathartics. Rhubarb, sulphur and senna are the laxa- tives most approved for hemorrhoidal cases. A teaspoonful of compound licorice powder at bedtime will gently open the bowels. On retiring to bed at night, inject the fol- lowing into the rectum: Take of fluid extract of hamamelis three drachms, fluid extract of golden seal, two drachms,' sweet oil, two ounces; mix. The following will also be found useful: Powder of galls, two drachms, opium, ten grains, lard, one ounce; mix, and apply. Or, take of ex- tract of belladonna, one drachm, spermaceti ointment, on« 324 ^^^ Family^ Doctor ounce; mix, use as ointment for painful piles. Or, take of extract of belladonna, one drachm, iodoform, one-half drachm, sugar of lead, one scruple, vaseline, one ounce; mix, and apply to piles three or four times a day. The piles should be bathed in cold water just before each application, and the bowels kept freely open with a gentle purgative, in painful hemorrhoids. For bleeding piles, use the following: Take of tannic acid, twenty grains, water, six ounces; dis- solve, and inject (cooled with ice) into the rectum. After each morning stool, the rectum should be injected with warm water, or if great debility exists, with beef tea, and permitted to remain half an hour longer. As a palliation and often curative remedy for local and internal piles, ham- amelis is very superior to all other remedies. Kheumatism. There are two forms; first, the acute articular rheumatism, or rheumatic fever; second, chronic rheumatism. The acute rheumatism is characterized by high fever with severe inflammation of several of the larger and smaller joints, which mostly, one after another, become swollen, red, hot, tender and painful. The shoulders, wrists, knees and ankles are most frequently so affected. Absolute rest in bed is necessary, and the joints gently rubbed with a liniment containing one ounce of laudanum and three ounces of camphorated oil, then covered with cotton batting. For internal use, five grain doses of salicine every three hours is a most valuable remedy. Salicylic acid is also a very effective remedy in ten grain doses every two hours until five or six doses are taken, and afterward the same amount three or four times a day. Salicylate of sodium is probably better suited in every case for its being less dis- agreeable and more soluble. Its doses must be about two- thirds larger than the salicylic acid. A ten grain Dover powder at night will help to give great relief. Either of the following prescriptions will be found very useful in all acute Tlie Family Doctor 325 cases: Take of salicylic acid, three drachms, bicarbonate of potassium, six drachms, water, two fluid ounces; mix; dose, a teaspoonful every three hours. Or, take of salicylic acid, three drachms, glycerine and water each two fluid ounces; mix; dose, a teaspoonful every four hours. Or, take of salicylic acid and acetate of potash each 160 grains, glycerine, ten drachms, sweet spirits of nitre, ten drachms, water enough to make four ounces; mix; dose, a teaspoonful every two hours. We also recommend: The Late Dr. Agnew's Prescription. Take a tea- spoonful of common baking soda and dissolve in a tumbler- ful of cold water; divide into three equal doses and take a dose between meals and on retiring. Do not take im- mediately before or after meals, as soda interferes with digestion. In connection with this, bathe once a day in warm water in which sal soda has been dissolved. Begin by using a teacupful of sal soda to a tubful of water and in- crease the quantity of sal soda as the skin will bear it. Should the skin smart on being rubbed dry anoint the body with a little cocoanut oil. This process has been known to cure some of the most obstinate cases of rheumatism. Sciatica Liniment. Take of camphor, chloral and oil of cajuput, equal parts. Rub externally, and cover with cotton batting. Take of aconite liniment, belladonna liniment, each two drachms, glycerine, two ounces; mix, spreacl on lint and place on thigh. Cover with oil, silk, and bandage the limb. Seat Worms. Sulphate of iron, one grain to four ounces of water injected up the bowels, removes the worms, and an occasional injection of the same will prevent their return. Sprains. A sprain consists in the sudden and forcible stretching of the tendons or ligaments connected with a joint. The accident is followed by severe pain and rapid 3.26 The Family Doctor swelling. It is always troublesome and tedious, and may lead to serious results. The treatment should aim at pre- venting inflammation, promoting absorption, and restoring healthy action. The part should be kept at rest in an elevated position, and cold continuously applied. Some- times a poultice or a fomentation will be found to give most relief, especially if there be much inflammation; leeches may also be required. As soon as the acute symptoms have subsided, absorption should be promoted by systematic rubbing with or without stimulating liniments, or by pressure of a well adjusted bandage. Gradually passive motion may be begun in order to restore the part to its proper functions, and the joint may be moderately used. If any stiffness remain, warm salt water douches or a visit to a thermal spring is often attended with benefit. Sore Nipples. Apply a mixture of tannin and glycerine, two drachms to the ounce daily during the last month of pregnancy. This renders the nipple tough but elastic, Stomacll-aclie. Is common in dyspeptics. Carmina- tives are appropriate for it. One of the best of these is oil of cajuput, five drops at a dose on a lump of sugar; or take of spirits of chloroform, compound tincture of cardamoms, of each one ounce; mix, and take a teaspoonful three or four times a day. Sweating of the Peet. Take of hydrate of chloral, twenty grains, alcohol, three ounces; mix, bathe the feet thoroughly in castile soapsuds. Apply the solution with the sponge, and put on socks while feet are wet. Tape Worm. It is formed of flat segments, often several hundred in number, connected with the head by a slender neck. Each segment has male and female organs; as those at the tail mature, they are cast off. Some persons thus pass six or eight fragments from the bowels in a day. The Family Doctor 327 The whole length of the parasite is from ten to thirty feet. The symptoms caused by tapeworm are uneasy sensations in the abdomen, and general nervous irritation, lowness of spirits, indigestion, irregularity of appetite, and of the action of the bowels; itching of the nose and sometimes of the anus. The remedies against tapeworm are many, as: Oil of turpentine in half ounce or ounce doses will generally purge and bring away the worm. The ethereal extract of male fern in the dose of a drachm and a half to two drachms, is esteemed highly. Powder Kooso in half ounce doses mixed with water, given on an empty stomach, is almost certain to destroy or remove the parasite. Pumpkin seeds plentifully taken on an empty stomach are also quite effectual. As immature tapev/orms find residence in the bodies of animals used for food, and thus get opportunity to enter the human alimentary canal, the avoidance of raw or undercooked meat is the precept of prophylaxis suggested, and confirmed by experience. This applies not only to the prevention of tapeworm, but also to that of other parasites, especially trichina. Tapeworms are derivable from infected beef, even oftener than from pork. To Abort a Felon. Apply the following with cloth until pain ceases: Take of tincture of iodine, three drachms, tincture of aconite, of arnica, of cantharides, of each two drachms; mix, and apply. Another method is the following: Take a teaspoonful of common salt, roasted in a hot stove until all the chlorine gas is thrown off, or is dry as can be made. Also a teaspoonful of powdered castile soap, add a teaspoonful of Venice turpentine; mix them into a poultice, and apply to the felon. Renew the poultice twice a day. Tonsillitis. Cctmmonly known as quinsy. The symp- toms are soreness of the throat in swallowing, with pain of one or both tonsils, and fever. A dose of citrate of magnesia 328 The Family Doctor should be taken at once. Apply externally a poultice ot . flaxseed meal, to which lard and laudanum have been added, bathe, when the poultice is changed, with liniment of ammonia or soap liniment. Internally the following mix- ture will be found very useful: Take of chlorate of potash, sixty grains, sweet spirits of nitre, four drachms, tincture of guaiac, twelve drachms; mix. Dose for adults, a teaspoon- ful every three hours. Shake well before taking, and follow with water. The following gargles will be found excellent: Take of ammoniated tincture of guaiac, two drachms, com- pound tincture of Peruvian bark, two drachms, clarified honey, six drachms; mix well and add slowly while shaking, water, three ounces, chlorate of potash, one drachm; mix, and use as gargle. Or, take of hydrate of chloral, one drachm, glycerine, half an ounce, water, one and one-half ounces; mix, gargle when there is ulceration of fauces, with great swelling and redness and pain extending from throat to ear. Or, mix one ounce of bromo-chloralum in eleven ounces of water, and gargle. Alum and chlorate potash dissolved in water also make good gargles. In chronic cases, use gargles of tannin. If the tonsils will remain chronically enlarged, and thereby causing considerable in- convenience, have them removed by a surgeon. In Low Nervous Affections, with languid circulation, iebility of stomach, take of muriated tincture of iron, two drachms, tincture Peruvian bark, two ounces, tincture of orange, one and one-half ounces; mix, and take a teaspoon- ful three times a day. Toothache. Is sometimes purely neuralgic. More often it results from exposure of the nerve by the decay of a tooth. Again, it may attend inflammation of the jaw, or abscess at the root of the tooth affected. For toothache from exposed nerve, creosote i s a certain remedy. Insert carefully into the hollow a plug of cotton, wrapped over the end of a Diseases of Infancy and Childhood 329 knitting needle, and dipped in pure creosote. If the rattle run out into the mouth (which should be avoided if possible) rinse it at once with cold water. Oil of cloves, oil of cajeput, and laudanum introduced into the hollow of the tooth will also generally give relief. Waterbrash. Can be relieved by taking a tablespoonful of glycerine to half tumblerful of milk. Bicarbonate of sodium in scruple doses is also effective. Astringents have also been highly recommended. Take of Ammonio-ferric alum two scruples, cinnamon water, four ounces; dissolve, and take a tablespoonful every two or three hours. DISEASES OF INFANCY AND CHILDHOOD Chicken Pox. This is a contagious but harmless disease of childhood, unattended by any constitutional disturbance, as a rule, and after running its course for a few days ends incomplete recovery. Often several children of the same family have 'it, one after the other. It affects both sexes alike, and all classes indiscriminately. After a period of incubation, the length of which is doubtful, a number of little red points suddenly __>appear on the skin, and in the course of ThrNurse. twenty-four hours each has become a small blister, or vesicle, raised above the surface and surrounded by a pink' areola or zone. The next day more red spots appear, which also form blisters and so on for about three or four days fresh crops appear, the previous ones attaining a maturer stage. The eruption is most abundant on the back and front of the body. In about a week the vesicles begin to wither and dry up, and in a week or ten days longer the scabs fall off, leaving as a rule no scar. Treatment— Ks a rule, the child need only be kept in the ' 330 Diseases of Infancy and Childhood nursery and not in bed all day long;'"occasionally the little patient is restless and feverish, but in most cases it will play about as cheerfully as usual and appear to have nothing the matter with it. For a few days the child may be kept indoors and the diet should be plain and simple. Convulsions. Some children are much more liable to suffer from convulsions than others, owing to the more impres- sionable nature of the nervous system. Causes. — Difficulty in teething is a very frequent cause, the irritation of the gums affecting the brain ; and when that ir- ritation is removed, the convulsions disappear. Indigestible articles of food are another very frequent cause; fright may cause convulsions, and anything profoundly affecting the mother, such as anger, terror, grief, may so act upon her milk as to give rise to convulsions in the infant. Symptoms. — Sometimes the convulsions diX^ partial, thus an arm may twitch or certain portions of the face. The writer recollects being called to a child suffering from partial con- vulsions, whose mother, recognizing, from the inflamed condition of the gums, that the teething was at fault, took out her penknife and scratched the surface, which was really just what was required. Again, the convulsion may ht general., when the muscles of the face, eyes, eyelids and limbs are in a violent state of rapid contraction alternating with relaxa- tion. Froth may appear at the mouth, and if the tongue has been bitten it will be tinged with blood. The head is generally thrown back, and the thumbs pressed in upon the palms of the hands. Treatment. — If the teeth are plainly at fault, the gums must be scarified, and three grains of bromide of potassium may be given in a little water. If due to some indigestible article of diet, then the best thing to do is to get rid of it as soon as possible. The writer gave a child that took a very severe fit during or immediately after dinner an emetic of mustard Diseases of Infancy and Childhood 33^ and water, which answered very well. Perhaps a safer emetic would be a teaspoonful of ipecacuanha wine in tepid water-, drinks of tepid water being afterward given. This, of course, is only to be given if it is thought that some in- digestible article of food has given rise to the convulsions, and if too long a time has not elapsed since it was swallowed. If some hours have elapsed, it will be better to give a tea- spoonful of castor oil. The following mixture will be found useful; it may be given to children from one to three years old: Bromide of potassium, two drachms; iodide of potas- sium, half a drachm; syrup of orange peel, an ounce; water to make four ounces. A teaspoonful every three hours, till all tendency to twitching of the muscles has passed away. Another very useful item of treatment is a warm bath or a pack. A sheet should be wrung out of hot water and wrapped round the child from the neck downward, and over this one or two blankets. The child should remain in this for an hour, after which it may be taken out and dried with warm towels. Or the child may be immersed in a warm bath up to the neck, or put in a tub or hip-bath with as much water as can be got into it, so as to cover as much of the body as possible. It should remain in this for about fifteen minutes, during which cold cloths may be applied to the head. Croup. Croup is an inflammatory disease of the larynx, or upper part of the windpipe, and occurs in children, being very common between two and five years of age. Symptoms. — It is attended by very noisy inspixation on ac- count of the narrowed condition of the glottis preventing the free entrance of air into the lungs. The child feels as if it were going to be choked, and it makes violent efforts with the muscles of the chest, so as to increase the supply of air within. Croup is a disease in which no delay should take place in treatment, as imminent danger may ensue from suf- focation. 33^ Diseases of Infancy and Childhood Treatment. — Give the child a warm bath if possible, and wring sponges out of hot water, and apply them constantly to the throat. Give a teaspoonful of ipecacuanha wine every fifteen minutes, with drinks of tepid water in between till the child vomits. After it has been made sick, or if the symptoms appear so mild that an emetic is not given, the following mixture will be found of use: Ipecacuanha wine, one drachm; iodide of potassium, one drachm; syrup of orange peel, one ounce; water to make four ounces; a tea- spoonful to be given every three hours to a child from two to five years old. It is not necessary to say that medical aid should be sought at once. After an attack, care should be taken not to expose the child to draughts; flannel should be worn next to the skin, and a comforter wrapped round the throat. Diarrhcea. The causes of diarrhoea in children being very varied, it is necessary, as far as possible, to determine what it is in each case; thus, for instance, teething is a very frequent cause when it is difficult and accompanied by a good deal of irritation. When the tooth is cut, the irritation ceases, and the diarrhoea passes away. Again, cold may give •rise to diarrhoea, from the impression made upon the nerves of the skin. This is frequently seen in children who toss the bedclothes off during sleep. Fright may also give rise to diarrhoea, and of course, the eating of indigestible articles of food will do the same. A frequent cause of diarrhoea in in- fants is an overloaded condition of the stomach, or the giving of unsuitable articles of diet. Treatment. — Diarrhoea in children ought never to be neg- lected, as, if allowed to run on from day to day, it weakens the child and may pass into inflammation of the bowels, a much more serious disorder. If the diet appear to be at fault, it must be corrected. Suppose, for instance, that the child, previous to the cutting of the teeth, has been given solid Diseases of Infancy and Childhood 333 fojd, the probability is that it will disagree, and set up ir- ritation in the bowels, which will cause diarrhoea. In such atase nothing but milk should be given for food, and a little lime water may be added to it with advantage. If the diarrhoea has continued for any length of time it is necessary io check it at once. For this purpose the compound powder of chalk and opium may be given in two grain doses every three hours to an infant one year old, or a little chalk mi.c- ture may be given—half to one teaspoonful every four ho/'.rs to a child two or three years old. This may be combined with a little opium as follows: Laudanum, four drops; tinciure of catechu, two drachms; chalk mixture to make two ounces; a teaspoonful to be given every four hours. ' Infant's Colic. Take of best magnesia, one drachm, aromatic spirit of ammonia, forty drops, tincture of assafoetida, a fluid-drachm, essence of peppermint, fifteen drops, syrup of gum arable, a fluid ounce, water enough to make four fluid ounces. Dose, teaspoonful. Measles. This is a contagious, febrile disorder It is nearly always more or less prevalent in this country, but at times it spreads with great rapidity and causes many deaths. As a rule, children and young people are attacked, mt the exemption of adults and older people is probably du * to the fact that most of them have had the disease in childhood Sometimes people have a second attack. Symptoms. — Before the appearance of the rash tnere are some precursory symptoms; the patient feels languid and hot, there is shivering, followed by a rise of temperati-.re, a quick pulse, thirst, loss of appetite and sickness. The eyes become red and watery, and give the patient the appearance of having cried; the membrane which lines the nose, tluoat, larynx and trachea is red and swollen, and pours forth a watery secretion; thus the affected person appears to have a severe cold, with running from the eyes and nose; hence thera is 334 Diseases of Infancy and Childhood generally much sneezing, with a slightly sore throat and a dry, harsh cough. Convulsions occasionally occur in children. After these symptoms have lasted three or four days the rash appears. It begins in very small papules or minute pimples which rapidly multiply, and these run together into patches which have a tendency to a horseshoe, or crescent shape, while the portions of skin between are of a natural color. Commencing on the face and neck, it spreads to the arms, then the trunk of the body and gradually reaches the lower extremities. When the eruption has disappeared the part of the skin affected becomes covered with a dry scurf. Cotnplications are liable to occur. Convulsions at the com- mencement are usually without danger; if they come on at the end of the disease they may lead to a fatal issue. In- flammation of the lungs is very common in measles, and bronchitis, which may prove fatal to young children, adds ^o the danger. Treatment. — The child must be kept in bed. The room should be airy and well ventifated, but the patient must not be exposed to draughts. All offensive excreta and dirty linen should be removed and disinfected. A fire should be kept burning and the temperature should be about 60° or 65'' Fahrenheit. The blinds should be kept down on account of the patient's eyes, and he should lie with his back to the light. In all cases it is advisable to give the patient a hot bath at the very onset of the disease; then dry the surface of the body and put the child to bed directly. All sources of annoyance and irritation and all noises should be avoided. Food of the simplest nature should be given. Milk, milk and water, chicken broth, beef tea and toast and water may be given. When the fever subsides a small piece of chicken or fried sole may be given, toast or bread and butter, with a fresh egg may also be given, and, as the tongue cleans and the api^etite returns, the patient may be allowed to resume Diseases of Tiifancy and Childhood 335 his ordinary diet. Although children generally recover rapidly, yet there are times when much debility ensues and the general health becomes impaired, although the fever has quite left, .uch children as are in bad health are liable to lumps or glandular swellings of the neck and under the jaws or they may remain weak for a long time. In these case^ chemical food may be given with advantage; Parrish's Syrup IS another name for this. It may be given in doses of five to ten drops three times a day in a little water to children two or three years old. Fellows' syrup of the hypophosphites is a very useful preparation in such cases, and may be given in doses of five drops largely diluted with water, three times a day immediately after food. The following mixture is useful- Steel drops, one drachm; solution of chloride 6f calcium three drachms; glycerine, half an ounce; water to make four ounces. A teaspoonful for a child from three to five years Odin water three times a day. A visit to the seaside is very beneficial. Prickly ■B.^^t.-Treatment. Take two teaspoonfuls of cream tartar, and pour on it one pint of boiling water sweeten to taste, drink frequently unless it acts upon th^ bowels; in that case take less. Ringworm. This disease is caused by the growth in the skin of a low form of vegetable life allied to ordinary mold When some of the scales of a hair affected with ringworm are placed in liquid, and magnified about 300 times, we can then very readily see the spores or seeds, and the „^celium or thread of the fungus. Ri>igwonn of the scalp shows itself as a dry, scurfy or scaly condition of some portion of the scalp, generally in separate patches more or less circular, on which the hairs are broken rell^"^^ appearance, with some On the face, h^y or limbs the disease appears in the form of 336 Diseases of hifancy and Childhood rings of various sizes, generally pretty round, and of a reddish color; they commence as minute points, and increase in size pretty rapidly, healing in the center as the disease progresses centrifugally. As this disease is contagious, children suffering from it should not go to school or play with others till they are cured. Treatment. — Amongst the popular remedies used in the treatment of this disease are ink and vinegar. The strong acetic acid is a useful preparation. It should be used once and well rubbed in. The liniment of iodine is a most use- ful preparation. It should be applied by means of a camel's hair brush or feather, and may be repeated in a few days it necessary. Great cleanliness is necessary in this affection, and if the disease is situated on the scalp, the hair must be. cut away for some little distance round the diseased patch before applying the remedy. Scarlet Fever or Scarlatina. This is an acute febrile disease, producing a scarlet rash upon the skin, attended by a sore throat, and often swelling of various glands, and sometimes followed by dropsy. It is more com- mon in childhood than in adult life, and one attack confers great, if not complete, immunity from another. This disease gives rise to a great deal of mortality, and chiefly in those under ten years of age. . Contagion is the main, if ifiot only cause of scarlet fever; measles and whooping cough are more contagious; typhoid fever and diphtheria less conta- gious. The poison may be retain in clothes for a year or more and then give rise to fever. Both sexes are equally liable to an attack; between eighteen months and five years is the most common time to have the fever; no season has much influence upon it, but in this country it is perhaps most common between November and February. Many people confuse the terms scarlet fever and scarlatina, and imagine the latter is a milder affection; this is a geat mistake, for scarlatina is only the Latin name for scarlet fever, and not Diseases of Infancy and Childhood 337 a different form. Scarlet fever may be very mild, or malig- nant, or latent. The period of incubation is generally about a week, but may be only twenty-four hours. The onset is sudden; there is sore throat with tenderness at the angles of the lower jaw, and stiffness at the back of the neck; vomiting is very common, and chiefly so in children; shivering and rigors come on and occasionally con- vulsions in young children. The temperature rapidly rises and will go up to 104^ or 105°; the pulse is very quick, the tongue is covered with a thin, white fur; there is thirst and loss of appetite. This stage lasts from twelve to thirty hours, and then a rash comes out. Sometimes the earlier symptoms are so slight that the rash is the first thing noticed. The rash consists of small scarlet dots, almost running together so as to give a flush all over the skin ; the color disap- pears on pressure, but rapidly re-appears when the pressure is removed. It generally appears at first on the sides of the neck and upper part of the chest and in the bends of the joints; it then spreads downward and is found to come out last on the legs; it begins to fade on the fourth or fifth day and is generally quite gone within a week. Diarrhoea may be profuse, and exhaust the patient. Bleeding from the nose may occur, but is not often a bad symptom. Perforation of the bowel may occur from an error in diet, and is very fatal. Inflammation of the peritoneum adds greatly to the danger. Bronchitis and pneumonia may supervene and increase the danger. Treatment. — Place the patient in a well-ventilated room. Remove al\ curtains, carpets and bed-hangings. Prevent exertion on the part of the patient. The greatest cleanliness must be observed, and all excreta removed at once, Pond's extract, carbolic acid, or chloride of lime being mixed with them. The diarrhoea need not be checked unless the motions are very frequent, and then a little starch injection maybe given. The diet must be very light, and no solid 2a 338 Diseases of Btfancy and Childhood food should be taken under six weeks or two months, because, in consequence of the-ulceration of the bowels, the coats are very thin and liable to burst. Absolutely nothing should be given to the patient beyond what has been ordered by the medical attendant. Milk must form the main article of diet, and then an &g% or two may be beaten up in it, or a custard may be given, and beef-tea. If there is much dis- tension of the bowels, hot flannels sprinkled with turpentine will be useful. Teething. The period of teething is one which is looked upon by many mothers with dread. Owing to the greater irritability of the system usually found to exist at this time, there are diseases which are more liable to attack the child; and in order that everything may be done on the mother's part to guard against these, it will be well that she should be made familiar with the usual time of appearance of the teeth, and with a few hints that may be of service in maintain- ing the health of the child during this period. The first, or temporary, teeth, generally begin to make their appearance between the fifth and eighth month, in the following order: The two central front teeth of the lower jaw, called central incisors; the corresponding teeth in the upper jaw, the lateral incisors; the four anterior molars; the four canines, the two upper of which are popularly called eye teeth; and lastly, the four posterior molars. During the cutting of the temporary teeth, the infant's head should be kept perfectly cool, and for this purpose all caps and wraps of every kind must be removed. The cloth- ing should be light and warm. The apartments occupied by the child should be kept rather cool at this time. If the bowels are confined, the diet should be altered, and a little calcined magnesia may be given. Thrush. This is a common affection in children. It may be seen in the mouth as small white specks on the lining membrane, but this may be so also in various parts of the Diseases of Infancy and Childhood 339 intestinal canal. It is often due to malnutrition and bad feeding, and often when the milk is sour. The swallowing of food becomes difificult, there is thirst, and the water is scanty and high colored. Treatment. — If the infant is bottle fed, have everything scrupulously clean. Give a little lime water in the milk, in the proportion of one part to four. Paint the mouth frequently with glycerine and borax, using a feather or small camel's hairbrush; or dissolve some powdered borax in water and apply in the same way. Should this fail, thirty grains of cholrate of potassium may be mixed with one ounce of glycerine, and applied in the same manner as the glycerine and borax. Great attention must be paid to the diet, and any errors must at once be corrected. If the bowels are disordered and the motions offensive, benefit may be derived by giving the child one of the following powders twice a day: Gray powder, six grains; bicarbonate of soda, eighteen grains; powdered rhubarb, eight grains. Mix and divide into six powders. One twice a day to a child a year old Whooping Cough. This is a disease of great frequency in childhood, and a large proportion of infant mortality is due to this cause. Symptoms.- — The earliest is a common cold or catarrh, ac- companied by a cough; there is also a slight amount of fever, restlessness, and sometimes running at the eyes and nose. The cough in a few days becomes most troublesome, and some glairy fluid may be brought up from the chest; in a week or ten days, but often later, the child will begin to have the characteristic whoop; the cough comes on in paroxysms and is more frequent by night than by day, each paroxysm begins with a deep and loud inspiration, followed by a succession of short and sharp expirations, again followed by a deep inspiration, and the repeated expirations; this may go on several times, and last one or two minutes, according 340 Diseases of Infancy and Childhood to the severity of the case. Just before each attack comes on, the child clings to its nurse or mother; it sits in an erect position. During the paroxysm the face is flushed, the veins in the head and face prominent, the eyes suffused and watery, and generally there is some glairy fluid expelled from the mouth, or vomiting may come on. After the paroxysm the child will rest for a time, and appear pretty well until the next attack comes on. These symptoms last for three or four weeks, and then the cough abates in severity and frequency, and finally ceases altogether. In most cases there is some bronchitis attending this complaint, and this is shown by the hurried breathing, rise of temperature, and by hearing rattling noises over the chest. The more mischief there is in the lungs, the greater is the danger to the child. Con- vulsions are a sign of bad import, and are generally the im- mediate cause of death in such cases. Treatment. — In all cases it is best for the child to be kept in the house as soon as the malady has declared itself; in- a very mild case it need not be kept in bed, but it should be in a room of warm and even temperature, and protected from draught; it can then be allowed to play about as it likes. If there is any lung affection, it must be put to bed and treated according to the requirements of the case. Other children must not be allowed to come near it, unless they have had an attack previously, in order that its spreading may be prevented. The child must be fed in the usual way, but solid food should be given sparingly. Steel wine is very valuable in cases of whooping cough, and more especially when there is no fever and during convalescence: it may also stop the diarrhoea, which is now and then present. Numberless remedies have been tried for whooping cough, but as many of them are powerful and require careful watching, they ought only to be given under medical direction. Some sweet mucilaginous fluid may be given, such as the mucilage of gum acacia mixed Diseases of Infancy and Childhood ^j^\ with glycerine in the proportion of a teaspoonful of the latter to a tablespoonful of the former; a teaspoonful of this being given to a child three or four years old three or four times a day. The spine may be advantageously rubbed with a mixture of opodeldoc and belladonna liniment, two drachms of the latter to an ounce and a half of the former; it may be applied night and morning. Warm clothing ought to be worn, and during convalescence a nourishing diet," moderate exercise in the open air when fine, a tepid bath in the morn- ing, and a tonic, as steel wine or cod liver oil, must be enjoined. LINIMENTS, SYRUPS, TROCHES The « Best Liniment." For sprains, bruises, pains, colic, etc. Take of chloroform, alcohol, ammonia water, spirits of camphor, tincture of aconite root, of each two ounces, sweet spirits of nitre, six ounces; mix, apply. Stillingia Liniment. Take of oil of stillingia, one ounce, oil of cajuput, one-half ounce, oil of lobelia,' two drachms, alcohol, two ounces; mix. To be used in croup, joint or glandular swellings, and in chronic rheumatism. Stimulating Balsam. To stimulate ulcers and ab- scesses: Take of nitrate of mercury, twenty grains, iodoform, thirty grains, camphor, two drachms, balsam Peru, two ounces; mix. Apply or inject. A Remedy for Burns. A celebrated German remedy for burns consists of fifteen ounces of the best white glue, broken in small pieces, into two pints of water, and allowed to become soft. Then dissolve, by means of a water-bath (an extemporaneous water-bath can be made by putting a tin pail into a kettle of boiling water), and two ounces'^of glycerine and six drachms of carbolic acid added, the heat being continued until all is thoroughly dissolved. On cooling, this hardens to an elastic mass, covered with a shining,' ^4^ Liniinenis, Syrups^ Troches parchment-like skin, and may be kept for any length of time. When required for use it is placed for a few minutes in a water bath until sufficiently liquid, and applied to the burnt surface by means of a broad brush. It forms in about two minutes a shining, smooth, flexible, and nearly transparent skin, and will cause almost instantaneous relief to the sufferer. An Excellent Cough Syrup. Take five cents' worth each of sweet spirits of nitre, paregoric, syrup of squills and sweet oil; put all in a pint of molasses, dose, a teaspoonful several times a day. Cough Troches. One ounce of powdered licorice-root, one ounce of powdered gum-arabic, one ounce of powdered cubebs, mix all together with one pound of pulverized sugar, add enough water to make a stiff paste like bread dough; roll out thin and cut in shape with an open top thimble; arrange upon sheets of foolscap, and set away to dry. These troches will be found excellent. The Invalid's Meal. HOMCEOPATHIC MEDICINES AND THEIR USE IN THE FAMILY Homoeopathy Defined. In a work in which it is sought to give information on every branch of household management, and in which even the treatment of diseases and their prevention and cure, must of necessity be briefly discussed, it is manifest that the important mode and means of medical treatment known as Homoeopathy ought not to be ignored. In order to arrive at a correct idea of what homoeopathy is, it is necessary f^rst of all to ascertain the meaning of the word itself, and to understand why it is used to designate that form of medical practice to which it was applied by the founder of this system of medicine, Dr. Samuel Hahnemann, who first announced his discovery to the medical world in 1796. Theory, generally speaking, forms the basis of practice in every art and science, and hi no science is this more perceptible than in the science of medicine. Thus in medical practice it has arisen that there are two great and opposing schools of medicine, each of which is based on a widely different theory; that of the or- dinary medical practitioner being Contraria contrariis curantiir, a sentence in Latin which means, when rendered as simply and concisely as possible, "Opposites are cured by oppo- sites;" and that of the homoeopathic practitioner, Similia similibus airantur, another sentence in Latin, which means "Likes are cured by likes." Going a little deeper into the matter, the first of these sentences implies that in the treat- ment of any disease, be it what it may, drugs should be used which will produce in the body of the patient a condition opposite to that, induced by the disease to 343 344 T^^^^ Family Doctor be cured, or in other words that it is needful to counteract the disease and arrest its progress by the administra- tion of medicines that will produce effects differen^ from those resulting from the disease itself. 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