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LIBRARY OF CONGRESS. 
 
 
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 UNITED STATES OF AMERICA. 
 
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The Exchange 
 COOK BOOK 
 
 COMPILED BY/ 
 
 MRS. W. K. SHUXX, 
 
 From Receipts contributed by Friends in Springfield and 
 OTHER Cities. 
 
 THIS EDITION WILL BE SOLD FOH THE BENEFIT OF THE '! 
 
 WOMAN'S EXCHANGE, 
 
 OF SPRINGFIELD. ILL. 
 
 SPKINGFIELD, ILL.: ,-j»-*m-— — ■ ^ f 
 
 Phillips Bros., Printers and Binders, rf^ i ^ % ^\:.^' 
 

 AV4 
 
 Entered act'ording to Act of Congress, in the j^ear 1^92, by Mrs. W. K. Shutt, 
 in the office of the Librarian of Congress, at Washington. 
 
(\ ntrodiictory . 
 
 Cookery is almost an exact science. The woman who says: 
 "I don't know what is the matter, I didn't have any Inck 
 with my cake, to-day," is usually the woman whose receipts 
 contain directions to use a "little" of this, a "handful" of 
 that, a "pinch" of the other. This sort of haphazard cook- 
 ing is only successful where the cook has had great and 
 varied experience, the cook who is no longer an artisan 
 working by fixed rules, but the one who has l)ecome an 
 artist and is guided by a sort of inspiration, but like geniuses 
 of every sort they are "born not made,'" and are few and far 
 between, while every woman ought to know something 
 about cookery. It is hoped this little book will be of some 
 service. It is compiled according to two principles: first, 
 that if one knows how to make one good dish of a certain 
 class, all others of the same class can be made according to 
 the same directions with change of materials alone. For 
 instance, if the cook knows how to make good chicken salad, 
 she will be equally successful with shrimp. Second, that a 
 few tried receipts are more satisfactory than a great many 
 whose merit can not be certified to, hence not more than one 
 receipt will be given for any one dish, unless the methods 
 are very different. 
 
 Whenever it was possible to find new receipts they have 
 been published, but reliability has in no case been sacrificed 
 to novelty. 
 
 Thanks are returned to the friends who kindly sent re- 
 ceipts, also to those whose advertisements are found in this 
 book. 
 
 This edition, to be sold for the benefit of the Woman's 
 Exchange of Springfield, 111., was nearly all subscribed for 
 before one line was printed. 
 
Kilchea f oaveaieaces. 
 
 The cook like every other workman needs good tools to 
 produce good results, and every \vell-;\p])ointed kitchen 
 should contain an abundance of the ordinary utensils and 
 all such articles as lighten lal)or. The ingenuity of men 
 and women, too, is continually being exercised to invent 
 new machines for making housework easy. The thoughtful 
 housekee])er will secure such of these as she finds service- 
 able. One of the best kitchen conveniences of the present 
 day is the gas stove; no housekeejier once having one would 
 on any account dispense with it. All cooking that can be 
 done on any other stove can be done as well or better on the 
 H'as stove — broiling especially, 'i'hen there is no smoke, no 
 ashes, and it is always ready for instant use. 
 
 Be sure to have in your kitchen a cream whip, a Dover 
 egg beater, also wire ones, a split cake spoon, a paddle for 
 beating cake and mnsh, a wire frying basket, lemon squeezers, 
 rotary grater and slicer, machine for cutting potato balls, 
 poached egg pan, covered roasting pan, fi'uit press, waffle 
 irons, ice cream freezer, small sausage grinder, steamer of 
 several stories, rice boilers or double sauce })ans. Besides 
 these inventions there are many other sim]>le things which 
 ought to be in every kitchen, but which often are not; among 
 the mo*t useful of these is a pair of scissors to cut meats and 
 celery for salads, a wooden mallet to beat biscuits and to 
 crack ice, strong bags to hold ice to be cracked, small ones 
 for ice for the table, and a large, coarse one to crack ice 
 for the ice cream freezer, jelly bags, coarse and tine; 
 
Exchange Cook Book. 
 
 brushes to coat bread and pastry with melted butter or egg, 
 a stiff brush like a nail brush to brush potatoes, different 
 l)rushes for scrubbing tlie kitchen fioor, the bread board, and 
 the tables, a wire dish cloth, a theimometer, butter paddles, 
 funnels, waxed paper, jelly and pudding molds, cake pans of 
 all kinds, tish kettle for l)oiling lish, and a clock. 
 
 Tlic kitchen napery ought to be abundant, too, and plenty 
 of thick tloor cloths and strong dish cloths should l)e i)ro- 
 vided in addition to dish towels and glass towels. 
 
 Such cleansing materials as ammonia, sapolio, and con- 
 centrated lye f<hould be found in every kitchen. They will 
 help to keep the sink and refrigerator sweet and clean. 
 
 It is safer to have the sink supported on legs and not 
 boxed in. If it is lined with graniteware or porcelain it will 
 be much easier to keep clean. 
 
 The kitchen iioor should be either hard wood or covered 
 M'ith linoleum, A carpet absorbs too much grease even to 
 be thought of. Make the kitchen as bright and attractive as 
 possible. Remember some one has to spend a large part of 
 her time in that room. If you are not your own cook, it is 
 very hkely that the kitchen in the evening will be the place 
 where your cook will receive her guests. Better meals will 
 be cooked in a pleasant kitchen, and if it is bright and clean 
 looking it will be an incentive to the cook to keep it so. 
 
 Altogether the happiness of the entire family is likely to 
 be guaged by the appearance of the kitchen. 
 
Exchange Cook Book. 
 
 Soups. 
 
 The foundation of all good soup is the stock. Beef makes 
 the best stock, but poultry and veal are sometimes used. The 
 cracked bones are almost as useful in making soup as the 
 lean meat, as they contain a large amount of gelatine. For 
 every pound of meat and cracked bone, allow a pint and a 
 half of cold water. As soon as it comes to a boil skim care- 
 fully, and set it on the back of the stove where it will only 
 simmer for four or five hours. If the water boils away, add 
 boiling water, never cold. Use a teaspoonful of salt for 
 every quart of stock; the salt to be added just before the 
 stock is taken from the stove. Strain into a crock or bowl, 
 and when cold remove all fat. By using this stock as a 
 basis, soup of almost any kind can be made in a very short 
 time. 
 
 CARAMEL. 
 
 For coloring soups and gravies. Put into a saucepan a 
 tablespoonful of water and half pound of sugar, put over the 
 fire and stir continually until it is very dark brown; but do 
 not let it burn. When brown, add a teacup of water, strain 
 and bottle; use when needed. 
 
 CROUTONS. 
 
 Cut stale bread into dice about half an inch, fry until 
 brown in hot lard, or butter, or brown in tlie oven. To be 
 added while hot to any soup. 
 
Exchange Cook Book. 
 
 FORCE MEAT BALLS. 
 
 Chop any kind of meat or poultry very fine, season with 
 salt, pepper, a slice of onion and a little parsley chopped 
 together; bind together with an egg beaten well, roll in little 
 balls, dip in egg, then in crumbs; fi-y a golden brown and 
 add to the soup just before serving. If preferred they may 
 be cooked iti boiling water. 
 
 It is a new fad to serve a white soup, such as cream of 
 asparagus or tomato bisque, with whipped cream on top 
 instead of bouillon, at lunchons. It should be served in cups. 
 
 NOODLES FOR SOUP. 
 
 One egg, one saltspoonful of salt; ilour, enough to make 
 a very stiff dough; roll out very thin; dredge with Hour; 
 then roll up tightly; cut off in thin slices. 
 
 TOMATO SOUP. 
 
 One can of tomatoes, one quart of water, slice of onion, 
 boil half an hour, strain through the fruit press; add half a 
 cup of rice, boil till soft; season with a tablespoonful of 
 butter, and salt to taste. 
 
 VEGETABLE SOUP. 
 
 Boil a small shank of beef three hours in four quarts of 
 water; strain and return to the pot; add one pint of finely 
 chopped vegetables, using equal portions of carrot, turnip, 
 potato, and celery; also, a slice of onion and a little chopped 
 parsley. Season to taste with salt and pepper. 
 
 AMBER SOUP. 
 
 Cut up a chicken, put it in three quarts of water with a 
 soup bone. Boil slowly for four hours; then add an onion 
 with half a dozen cloves stuck in it, and fried in hot lard; 
 cut. u|) half a carrot, a little })arsley, and thi-ee stalks of 
 celery, and cook for another hour; strain into a large bowl 
 and next dav remove the grease from the top; take out the 
 
ExcHAXGE Cook Book. 
 
 stock, which should be jellied; remove all settlings; put on 
 to boil, skim, then put in the beaten white of an egg with 
 the shell broken into it; skim off carefully, and strain 
 through a fine strainer. It must be heated when Avanted, 
 and caramel added if a rich color is desired. 
 
 MOCK BISQUE SOUP 
 
 Boil a quart can of tomatoes, add a teaspoonful of soda. 
 Boil nearly three pints of milk, reserving the rest of the 
 milk to mix a tablespoonful of flour. Add the cold milk 
 and flour to the boiling milk, and cook five minutes; strain 
 the tomatoes, add tablespoonful of butter, pepper and salt to 
 taste; mix with the thickened milk, and serve immediately. 
 
 MOCK TURTLE SOUP. 
 
 Two quarts of strong stock, one quart of black beans soak- 
 ed over night, and boiled until soft and mashed through a 
 eoUander, add to the stock and boil half an hour; put in the 
 soup half a teaspoonful of ground cloves, pepper and cinna- 
 mon mixed in equal quantities; one teaspoonful brown sugar, 
 and salt to taste. In the soup tureen slice one lemon, two 
 hard boiled eggs, chopped, half a dozen force meat balls, and 
 a glass of sherry. Pour over these the hot soup and serve. 
 
 GREEN CORN SOUP. 
 
 One pint of grated corn, one pint of milk, one teaspoonful 
 of sugai, one tablespoonful of flour, one tablespoonful of 
 butter, one teaspoonful of salt, one half saltspoonful of white 
 pepper, one quart of water. Mix the flour with the milk grad- 
 ually to prevent lumping; boil all the other ingredients 
 together half an hour; add the milk and flour, boil five 
 minutes more; serve. 
 
 GUMBO SOUP. 
 
 For chicken gumbo take one grown chicken, boil it in 
 two quarts of water; add one cup of peeled and chopped 
 
Exchange Cook Book. 
 
 tomatoes, one quart sliced okra, either green or canned (I 
 have never found any dried that I could use), a small piece 
 of red pepper, or a little Cayenne pepper, salt to taste; boil 
 one hour. Shrimp, crab and oyster gumbo are made the 
 same, except instead of the chicken use stock two quarts, 
 and add a can of either shrimps, crabs or oysters, about five 
 minutes before serving. Gumbo is always served with a 
 dish of rice. The rice is washed several times, then add 
 just enough cold water to prevent burning, cover and cook 
 over a rather slow fire, when nearly done uncover, and allow 
 the steam to escape. 'J'he rice will be very white and each 
 grain whole. In serving the gumbo, first })ut a tablespoontul 
 of rice in each soup plate, and then till with gumbo. 
 
 BOUILLON. 
 
 For every pound of lean beef allow one })int of cohl water, 
 let it simmer slowly for four hours, when it shouhl be re- 
 duced one half, strain and put away to cool; remove every 
 particle of grease, season with salt and a little red pepper, 
 carefully pour otf the )>ouillon, leaving the sediment in the 
 bottom of the bowl; serve either cold or hot as desired. This 
 bouillon is especially for the sick. For other bouillon })ut a 
 bunch of soup vegetai)les in the water with the meat, other- 
 wise the same. 
 
 ASPARAGUS SOUR 
 
 Cut one quart of asjtaragus in inch lengths, boil in one 
 quart of water until tender, rub through a collander and 
 return to the water in which it was boiled. Heat one pint 
 of milk and pour it over one tablespoontul of butter and one 
 tablespoonful of tiour rubbed together, let it boil up, then 
 add it to the asparagus, season with salt and pepper; when 
 boiling hot pour over toasted bread cut into dice. Serve at 
 once. 
 
10 Exchange Cook Book. 
 
 CREAM OF CELERY SOUP. 
 
 Pat a knuckle of veal into three quarts of cold water, with 
 a pint of finely cut celery and a teaspoonful of salt; boil two 
 hours, add a tablespoonful of uncooked rice, boil one hour 
 longer, strain and add a teacup of sweet cream with two 
 tablespoonsful of Hour, mixed witli the cream; strain again, 
 let it boil up and serve. 
 
 RICE CREAM SOUR 
 
 Pic'v six even tablespoonsful of rice, put it with a quart of 
 warm water into an earthen dish, and place in a moderately 
 warm oven; when the water is all absorbed add a quart of 
 rich milk, one-fourth teaspoonful of salt, turn all into a 
 kettle to boil for a few minutes or until the rice is well done, 
 add a cupful of sweet cream and serve. — Mrs. Caroline 
 Dorioin. 
 
 Fish. 
 
 In selecting fresh fish the eyes should be clear and full, 
 the gills red, and the flesh firm. Fish should always be well 
 cleaned and kept in a cool place until ready to cook. In fry- 
 ing fish use good fresh lard, or lard and beef suet mixed. Use 
 the ware basket if they are to be fried in a kettle with enough 
 lard to cover them; but many prefer them fried in a skillet, 
 with only a small quantity of grease. If fish are to be boiled 
 they should be put into cold water and let it come to a boil. 
 If they are to be steamed it is better to pour over them some 
 vinegar seasoned with pepper and salt, the vinegar to l^e 
 poured off before they are put in the steamer. 
 
Exchange Cook Book. 11 
 
 BOILED FISH. 
 
 Wrap the fish in a cloth, place in the fish boiler with 
 enough cold water to cover it, to which add half a cup of 
 vinegar and three tablespoonsful of salt. Boil a medium 
 sized fish for half an hour. Dish on a hot platter, garnish 
 with parsley and slices of lemon and hard boiled eggs, also a 
 tablespoonful of capers. Make a drawn butter sauce and 
 pour over all. 
 
 FRIED FISH. 
 
 Roll in bread crumbs or corn meal and fry in hot lard or 
 oil sufiicient to cover. Tf the grease is hot the fish will not 
 absorb it; when browned on one side turn over, and brown 
 on the other; drain on paper in a warm oven. Serve very 
 hot and garnish with parsley and sliced lemon. 
 
 STEAMED FISH. 
 
 As directed, pour over the fish, vinegar and salt and pepper. 
 When ready to cook pour ofi:', and place in the steamer in a 
 circle, fastening the head and tail together with a skewer; 
 steam half an hour, and serve with the folh)wing sauce: 
 
 SAUCE FOR BOILED OR STEAMED FISH. 
 
 Put a heaping tablespoonful of butter and a scant one of 
 flour in a saucepan, cook until the butter and fiour froth. 
 Add gradually rather more than half a pint of hot water, the 
 juice of half a lemon, two hard boiled eggs cut into dice, and 
 one tablespoonful of capers. Boil for about one minute, 
 seasoning to taste with salt and cayenne pep[)er. 
 
 TO BROIL FISH. 
 
 A fish to broil must not be too large as it is difticult to 
 broil a large fish thoroughly done in the middle. A fish 
 weighing two pounds is a very good size for broiling. Split 
 open and put on a wire broiler, putting it rather far away 
 from the fire at first, otherwise it will burn on the outside 
 
12 ExcHAXGE Cook Book. 
 
 before it is done in the middle. Afterwards put nearer the 
 coals, and when nicely browned, salt and serve on a hot 
 platter with a Maitre d' Hotel sauce. 
 
 MAITRE D' HOTEL SAUCE. 
 
 Melt one heaping tablespoonful of butter, and add to it 
 the juice of one lemon and two heaping- teaspoonsful of finely 
 chopped parsley. Beat all together thorouglily, and i)our 
 over the fish. 
 
 BAKED FISH. 
 
 Any of the larger tish are suitable for baking. Make a 
 stuffing of bread or crackers, crumbed; season with butter, 
 salt, pepper and a little grated onion, it" you like that flavor. 
 Put in a pan with a tablespoonful of butter and half a }>int 
 of water. Bake three quarters of an hour if the fish weighs 
 three or four pounds. 
 
 Instead of water the same kind of fish can Inive a can of 
 tomatoes poured over it and baked. It is very nice. 
 
 FISH CROQUETTES. 
 
 There is no better way of using remains of cold fish than 
 by making croquettes. Any sort of fish can be used, and 
 even cod fish balls are better made after this recipe. Pick 
 the fish carefully to pieces, rejecting all bones and skin. If 
 you have cold potatoes they are a very nice addition. In a 
 saucepan put one tablespoonful of melted butter and one 
 heaping one of fiour. Boil together for a moment, then 
 gradually add one half pint of milk, stirring all the time. 
 Season with salt, cayenne pepper and parslev. A little onion 
 too may be added. Now stir in one pint of fish, or of fish 
 and potatoes mixed. Take from the fire, and put on a platter 
 to cool. When entirely cold make into cylinders or balls. 
 Koll in cracker crumbs, then in yolk of egg, then in cracker 
 cruraV)s again. Fry in hot lard. Test the lard to see if it is 
 hot enougn by dropping in a piece of bread, if it browns in a 
 
Exchange Ccok Book. 13 
 
 minute the lard is right. Fry to a pale brown, and take out 
 on paper to absorb the grease. 
 
 SCALLOPED FISH. 
 
 Another easy way to use remains of fish is to pick the fish 
 to pieces and stir it into a white cream sauce, made as in the 
 foregoing recei[)t; the proportion of fish to sauce being the 
 same. Put into a baking dish, or into individual shells, 
 cover with cracker crumbs and little fiakes of butter, and 
 bake tor a few minutes in a (piick oven. 
 
 TURBOT, A LA CREME AU GRATIN. 
 
 Boil a fresh cod fish or trout or white fish weighing from 
 four to ^ve pounds. Pick out all the bones and skin, and 
 season lightly with white pe})per and salt. Take one quart 
 of milk and mix in it smoothly one fourth pound of flour. 
 Put in five very small onions, sliced, a sprig of thyme (or a 
 tablespoonful of pressed thyme tied in a muslin rag), and a 
 bunch of parsley, add a little grated nutmeg, a teaspoonful 
 of salt and one fourth teasi)Oonful of white pepper or a pinch 
 of red. Place over a (juick fire in doul)le boiler, and stir 
 constantly till it fornis a thick ])aste. Take it ofi:', stir in 
 butter the size of an egg and the yolks of two eggs. Mix all 
 together and pass through a seive. Then put a layer of 
 sauce into a baking dish or shell, add a layer of fish and a 
 layer of sauce alternately till both are used. Sprinkle top of 
 either dish or shells with grated bread crumbs and Parmesan 
 cheese. Put into a moderate warm oven and bake half an 
 hour for dish, but only fifteen minutes for shells. — J/av. C. 
 
 LOBSl^EE TERRAPIN. 
 
 C'Ut into dice two cold boiled lobsters, two hard boiled 
 eggs. Make a rich cream dressing, into which put the lob- 
 ster, cooking thoroughly. Then flavor with sherry, adding 
 the- egg last. Serve on a dish with pieces of coral and par- 
 
14 Exchange Cook Book. 
 
 sley for decoration, or in boxes with the coral and parsley 
 on top. The canned lobster will do when the fresh cannot 
 be obtained.— ilfns. T. S. Wood. 
 
 Oystef^s. 
 
 C^REAMED OYSTERS. 
 
 One quart of oysters, one pint of cream, one tablespoont'ul 
 of butter, one tal)lespoonful of flour, one slice of onion, one 
 half teaspoonful of salt, one fourth teaspoonful of white 
 pepper. Wash the oysters, remove all bits of shell, strain 
 the liquor, cook the oysters in it until ruffled. Scald the 
 cream, add mace and slice of onion, skim the oysters, drain 
 the liquor from them. If cream is rich, no butter is needed. 
 Put butter and flour together into saucepan, cook until 
 smooth and frothy, add a little cream at a time; boiling, 
 stirring constantly until smooth, when add oysters. — Mrs. 
 Thos. D. Logan. 
 
 OYSTER STEW. 
 
 To one pint and a half of new milk add the liquor of one 
 can of fresh oysters and one half teacup of butter. Let it 
 come to a boil. Mix two teaspoonsful -f flour with a little 
 milk, and pour into the stew. Then add the oysters; pepper 
 and salt to taste. Boil half a minute and serve. 
 
 OYSTERS ON TOAST. 
 
 Take the liquor from a can of oysters and heat it very hot. 
 Toast a dozen slices of bread from which the crust has been 
 cut. Dip each one quickly in the hot oyster liquor, and lay 
 them all on a hot platter. Melt a tablespoonful of butter, 
 
ExcHAMiiE Cook Book. 15 
 
 and when very hot put in the oysters already drained. Cook 
 for one minute, turning constantly; season with salt and 
 pepper. Spread on the toast and serve at once. 
 
 PIE OF OYSTERS AND SWEET-BREADS. 
 
 Boil for twenty minutes in salted water, one large sweet- 
 bread. When done throw into cold water, drain and cut 
 into small pieces, being careful to remove every particle of 
 skin and strings. Take one pint of oysters, strain, saving 
 the liquor. Make a sauce as follows: Butter, size of an 
 egg; tablespoonful of Hour, bring to a boil; add one half 
 |)int of cream or milk, and the liquor from the oysters; boil 
 one minute. Line the bottom and sides of a baking dish 
 with puif paste; lay the oysters in first, cover with the sweet 
 breads, and pour over the sauce; j^lace the crust on toj) and 
 bake. 
 
 FRIED OYSTERS. 
 
 Take large, select oysters, drain and season with salt and 
 pepper. Roll first in cracker crumbs, then in beaten eggs, 
 then in cracker crumbs again. Fry till brown in a kettle of 
 hot lard or olive oil. Drain on paper to absorb any grease 
 which might cling to them. 
 
 OYSTER LOAF OR "PEACE-MAKER." 
 
 This dish originated in the Crescent City. It is said when 
 a man of convivial tendency stays out into the "wee sma' 
 hours," he goes to a restaurant and purchases one of these 
 loaves, which is warranted to pacify the most exacting and 
 shrewish of wives. It is simply an ordinary loaf of bread, 
 with crust all around from which a round piece has been cut 
 to form a lid. All the crumb is scooped out, the hole is 
 filled with hot fried oysters covered with several pickles, 
 the lid is toasted and put on. The bread will keep the 
 oysters warm for an hour. 
 
16 Exchange Cook Book, 
 
 SCALLOPED OYSTERS. 
 
 Put in a baking dish alternate layers of bread crumbs and 
 oysters, seasoning each layer of oysters with butter, pepper 
 and salt. Make a cream sauce with a tablespoonful of butter, 
 a little flour and the oyster liquor, pour over the oysters in 
 the dish. Cover all with a layer of crumbs, and bake in a 
 hot oven until a little brown on top. 
 
 STEAMED OYSTERS. 
 
 Drain a can of select oysters and put them into a dish, 
 with a tablespoonful of butter and salt to taste; steam them 
 until they are done, but not shriveled. Serve with hot but- 
 tered crackers. 
 
 fflEAHiS. 
 
 ROASTS. 
 
 Roasts should be cooked at first in a hot oven, without 
 either seasoning or water. As soon as the roast is brown 
 on the outside, it should be salted and enough boiling water 
 poured in the pan to cover the bottom and prevent btirning. 
 The oven should be kept hot while meat is being roasted. 
 Roasts should be frequently basted. Allow twenty minutes 
 to the pound for roasting all meats and poultry: excepting 
 beef, which requires only fifteen minutes. 
 
 ROAST BEEF. 
 
 Place the roast in a hot oven with the skin side up, when 
 the heat has started enough of the oil of the fat to baste 
 with, open the oven and baste it, closing the door immedi- 
 ately; this should be repeated every five or six minutes until 
 
Exchange Cook Book. 17 
 
 the roast begins to brown, then dredge and salt and add suffi- 
 cient boiling water to cover the bottom of the pan. About 
 fifteen minutes for each pound should be allowed for roasting. 
 
 R0A8T PORK. 
 
 Por\ should be roasted fully twenty minutes for each 
 pound; baste frequently. When buying the roast have the 
 butcher score it in half inch squares on top. When the roast 
 commences to brown, put a cupful of boiling water in the 
 pan, then season the roast with salt and pepper. 
 
 R0A8T PIG. 
 
 Of course this ought to be called baked pig, as nothing is 
 ever roasted now a-days. Have the butcher thoroughly clean 
 the pig, and cut oft* the end of the snout. Stuff it with a 
 dressing of bread crumbs, plenty of butter, a large onion 
 chopped, a teaspoonful of sage and a little red pepper. Rub 
 the pig all over with salt and pepper and dredge thoroughly 
 when you put it in the baking pan, add one pint and a half 
 of water with which it is to be basted continually, at the 
 same time rubbing it over with melted butter and Hour 
 mixed. It will be done in about three hours. Make a rich 
 gravy, and add the chopped liver and heart of the pig, which 
 have already been boiled until done. 
 
 A French receipt .suggests a force meat stuffing. I will 
 translate it: "Make a stuffing with one pound of veal, four 
 ounces of bacon, the liver of the pig, one clove of garlic and 
 two or three little onions, all chopped. Add four ounces of 
 raw ham (cut in dice), salt, powdered spices, four whole raw 
 eggs (beaten), and, lastly, four ounces of bread crumbs soak- 
 ed in one half pint of warm milk. Mix all together and stuff 
 the pig with it, adding some fresh truffles."" 
 
 POTTED BEEF. 
 
 Take six pounds of the cheaper parts of beef; boil until 
 the meat comes from the bone; skim all out into your chop- 
 
18 Exchange Cook Book. 
 
 ping-bowl, remove the bone and gristly pieces, chop the meat 
 fine, and add one and a half pints of the gravy; season with 
 salt, pepper, and a half teaspoonful of powdered mace. 
 Pack away in bowls; when cold it is very nice sliced for 
 tea or fried in a batter. 
 
 KOAST LAMB WITH MINT SAUCE. 
 
 Lay the lamb in a dripping pan. Put it into a quick oven 
 long enough to brown, then season it with salt and pepper, 
 and finish baking it in a moderate oven, baste frequently; 
 cook it in all twenty minutes for each pound. While it is 
 roasting make the mint sauce. 
 
 MINT SAUCE. 
 
 Put two tablespoonsful of soft sugar into half a pint of 
 vinegar, and stir until the sugar is dissolved; bring to a boil 
 and add one tablespoonf ul of chopped mint. Serve hot in a 
 gravy dish. 
 
 ROAST MUTTON. 
 
 Mutton is roasted like lamb. If mutton is a little rare it 
 is not an objection; thicken the gravy, after all grease is 
 skimmed off, w4th a tablespoonful of brow^n flour; season 
 with salt and white pepper, and a tablespoonful of currant 
 jelly, or use a mint sauce. 
 
 ROAST VEAL. 
 
 Veal is almost tasteless, so it is greatly improved by being 
 stuffed with either bread or force-meat stuffing; season well 
 and roast slowly; baste often with water and melted butter; 
 dredge lightly w4th flour after each basting. Bake twenty 
 minutes for each pound. Make a gravy by removing fat 
 from drippings, and adding a teaspoonful of flour; season to 
 taste. 
 
Exchange Cook Book. ' 19 
 
 BOILED HAM. 
 
 Soak the ham over niofht in cold water. The next raorninor 
 trim it and scrape, and put it on the fire in a boiler full of 
 cold water. After it boils allow fifteen minutes for each 
 pound of ham. Let it remain in the water until it has cool- 
 ed. This makes it more juicy. 
 
 TO BAKE A HAM. 
 
 Immediately after the ham has been boiled, remove from 
 the water and strip off the skin. Put it in a bakingpan and 
 make incisions with a sharp knife to the bone. Rub it over with 
 br jm^i sugar, and pour over all a wineglass of almost any sort 
 of wine; in New Orleans champagne is often used, and even 
 cider may be substituted. Baste frequently with the liquor 
 in the pan; baking for about an hour. Remove from the 
 oven and glaze with yolk of egg. Sprinkle over bread 
 crumbs, if you like it better so, and return to the oven until 
 it browns. 
 
 BROILING. 
 
 Since roasting has gone out of date, broiling is the most 
 perfect way of cooking meats. Of course it is only applica- 
 ble to steaks, chops, fish, birds and other young fowls. The 
 fire for broiling must be a clear, hot fire of red coals. This 
 is easier to make with wood, but it can be accomplished with 
 coal as well. Broiling can be done with gas, too. If the 
 article to be broiled is rather thin and to be cooked rather 
 rare, put close to the coals and turn frequently. If it is 
 thicker, such as a chicken or fish, which requires thorough 
 cooking, put farther away from the coals. If broiling on 
 an ordinary cooking stove, for the thicker articles, remove 
 the two covers and cross-pieces and ))ut the broiler on top of 
 the stove, turning frequently. The delicate savor of meats 
 and fowb is so well preserved in broiling that as a rule no 
 seasoning is required, save butter and salt, which should be 
 
20 ExcHAXGE Cook Book. 
 
 applied as soon as the article is taken from, the fire. The dis- 
 advantages of broiling are that only good cuts of meats can 
 be broiled acceptably, and the fact that broiled meat cannot 
 be made over into any very palatable dish. 
 
 BROILED STEAK. 
 
 One of the best cuts, either porterhouse, tenderloin or 
 sirloin, must be selected. Have the steak cut not less than 
 an inch thick; broil over a quick fire. It must be a rich 
 brown on the outside, and pink, not transparent purple, 
 within. Spread it on both sides with a little butter, and 
 sprinkle it with salt. Garnish the platter with parsley. 
 
 Mushrooms creamed, and either poured over the steak, or 
 served in a small turreen, make a very delightful addition. 
 
 Occasionally rub one teaspoonful of chopped parsley into a 
 heaping teaspoonful of butter, and spread this on the steak. 
 
 BROILED MUTTON CHOPS. 
 
 Have the chops trimmed and broil brown until thoroughly 
 done; serve with slices of lemon. 
 
 VEAL CUTLETS. 
 
 The cutlets must not be cut too thick, or they will not get 
 done in the center. If they are very thick it is safer to steam 
 them a little. Rub with salt and pepper. Dip in sifted 
 cracker or bread crumbs, then in ef^g, then in bread crumbs 
 again. Remember to season the egg. Fry in a little lard in 
 a skillet, turning it so that it is brown on both sides. Serve 
 with a cream gravy made as follows: Pour off most of 
 the grease in the skillet; add one tablespoonful of flour, stir- 
 ring carefully to prevent lum|)ing. The Hour may first be 
 mixed with a little milk. Then add one half pint of cream 
 or milk, and boil for just a minute until the flour is cooked. 
 
Exchange Cook Book 21 
 
 CHIPPED BEEF-STEWED. 
 
 Make a gravy of equal parts of milk and water, using a 
 beaten egg and a little flour as thickening; chip or slice the 
 beef as thin as possible and put in a pan as soon as the gravy 
 comes to a boil; do not let the meat remain long as it will be 
 better for not being over-much cooked. If the beef is not 
 very salt it will season just right; otherwise it should be 
 freshened a little before being put in the pan. 
 
 PLAIN BROILED HAM. 
 
 Cut the ham into thin slices and broil it very quickly over 
 a hot fire, then put on butter and a little pepper. Serving a 
 poached egg on each slice of ham makes a very pretty dish. 
 
 BEEF, A LA MODE. 
 
 Take a piece of the rump and into deep incisions made 
 therein put little thin squares of pork that have been rolled 
 in a seasoning of pepper, salt and spices, such as cloves and 
 nutmeg; then in a stewpan containing sliced onions, carrots, 
 lemon, a bay-leaf and pieces of pork, lay the meat; over all 
 pour a half a pint of wine, adding a little vinegar, and enough 
 water to about half cover the meat. Cook until the meat 
 becomes tender, being careful to keep the dish tightly cover- 
 ed; turn the meat often. 
 
 FILLET OF BEEF LARDED. 
 
 This is the tenderloin, although the sirloin is sometimes 
 used. Trim off fat, tough skin, etc., and skewer into shape 
 (round). Lard with salt pork. Dredge well with salt, pepper 
 and flour, and put without water into a very small pan. Place 
 in a hot oven thirty minutes; in lower part ten, and then on 
 upper grate. Serve with mushroom sauce or with potato balls. 
 The shape of the fillet is such that the time required for 
 cooking is the same whether it weigh two or six pounds. 
 
Exchange Cook Book. 
 
 VEAL LOAF. 
 
 Three pounds veal (chopped), one-half pound salt pork, 
 three eggs, teaspoonful of black pepper, one teaspoonful of 
 salt, piece of butter size of an egg:, five Boston crackers roll- 
 ed tine; stir with the eggs, add the butter (melted). Bake 
 three hours. Baste with cup of water and tablespoonful of 
 butter. 
 
 C^ORNEI) BEEF. 
 
 Should be cooked in plenty of cold water brought slow^ly 
 to a boil; if very salt the meat should be soaked over night; 
 but if young and not too strongly brined this will not be nec- 
 essary. It should be cooked sufficiently long to make tender, 
 so that in a brisket or j)late piece the bones may be readily 
 removed. Preserve the liquor in the pot, and if any of the 
 meat remains after the lirst meal, return it and let it stand 
 over night in the liquor so that it inay absorl) it. 
 
 STUFFED BEEFSTEAK. 
 
 Take a good-sized tender steak, trim nicely and spi-ead 
 with a bread stuffing like turkey dressing; then roll it up and 
 fasten with skew^ers; salt and pepper, and bake in a dripping- 
 ]>an with a little water. 
 
 SANDERS. 
 
 Mince cold mutton with seasoning and enough gravy to 
 moisten. Put into pattypans, cov«r with mashed potato, and 
 brown. 
 
 BOILED TONGUE WITH TOMATO SAUCE. 
 
 Half boil a tongue, then stew it with a sauce made of a 
 little broth, flour, parsley, one small onion, one small carrot, 
 salt and pepper, and one can of tomatoes cooked and strain- 
 ed. Lay the tongue on a dish and strain the sauce over it. 
 
Exchange Cook Book. 23 
 
 I^ouiiJTii^Y AND Game. 
 
 TO BAKE A TURKEY. 
 
 Wash the bird and rub it all over with salt and pepper. 
 Make a stuffing of bread crumbs or of oysters, according to 
 the directions given below. Fill the bird, not stuffing it too 
 tightly, and remember to stuff the craw^ well, sewing or tying 
 up the opening. Dredge with flour. Pour into the pan two 
 pints of water, or if stuffed with oysters, their liquor and 
 water enough to make two pints. Baste very frequently. 
 Twenty minutes to a pound is about the right length of time 
 to bake it, but something depends on the oven, as some ovens 
 bake much quicker than others. When ihe turkey is done, 
 and is a rich brown, remove it from the pan. Pour off some 
 of the fat from the gravy in the pan, and thicken with a 
 little browned flour. Mince the giblets and add to the gravy, 
 or if desired with oysters; mince half a dozen of them and 
 add them to the gravy. 
 
 STUFFING FOR FOWLS. 
 
 For a medium-sized turkey take one pound of stale bread, 
 without crust, dip it quickly in tepid water and squeeze dry. 
 Then shake it up lightly with your fingers to prevent it being 
 packed, add half a cup of melted butter, teaspoonful of grated 
 onion, a teaspoonful of chopped parsley, and if you like sage 
 or any other herb (a teaspoonful of that); mix together, and 
 be sure not to fill the foM'l too tight as the stuffing swells 
 in cooking. 
 
 Oyster filling or stuffing is made with the above bread 
 stuffing for a basis, then add three dozen oysters, whole or 
 chopped, as preferred. When usiug oyster stuffing always 
 save a dozen or more oysters to add to the gravy. 
 
24 Exchange Cook Book. 
 
 Many persons in making stuffing prefer to bind the dry 
 bread criinibs together with melted butter, using only one or 
 two tablespoonsful oi' cold water. 
 
 FORCE-MEAT STUFFING. 
 
 A good force-meat for poultry or game, is to use the bread 
 dressing already giyen, and add one pound of either sausage 
 meat, minced chicken, yeal, turkey or game. 
 
 CHICKEN BONELESS. 
 
 Fricassee your chicken, take care to brown tlie skin nicely, 
 season to taste. AVhen done set by to cool, then remove all 
 the bones, chop it up tine with all the oil of the fowl, if not 
 enough add a little butter: then pack it closely in a dish, 
 turn out when you wish it to go to the table. 
 
 FRICASSEED CHICKEN. 
 
 Stuff two chickens as if to boil, put in a pot, don't quite 
 cover with w^ater, put them on two hours before dinner; chop 
 an onion, some parsley and a little mace, rub a piece of 
 butter twice as large as an egg with flour, and stir all in. 
 Before dishing, beat the yolks of six eggs, and stir in care- 
 fidly; cook live minutes. 
 
 STEAMED CHICKEN WITH OYSTERS. 
 
 Season and steam a chicken until very tender; take it out 
 on a hot dish, and keep warm, then put into the liquor in 
 which it was stewed a lump of butter the size of an egg, mix 
 a tablespoonful of flour and water smooth, and make a thick 
 gravy; season well with pepper and salt and let it come to a 
 boil. Have ready a quart of oysters picked over, and put 
 them in with the liquor, stir; and as soon as they are cooked, 
 pour all over the chicken. This receipt can be used with 
 chicken or turkey, left over, already cooked. 
 
Exchange Cook Book. 25 
 
 PRESSED CHICKEN. 
 
 Boil two chickens until dropping to pieces, pick meat off 
 bones, taking out all skin, cliop fine. Put back into kettle 
 with a little of the liquor in which it is boiled, season well 
 with butter, pepper and salt. Put in dish and press with 
 plate and weight; to be sliced when cold. Any boiled meat 
 or game is nice this way. 
 
 CHICKEN AND OYSTER PIE. 
 
 Stew chicken tender and pick from bones; season with 
 pepper and salt and one-fourth pound of butter. Line a dish 
 with rich crust, pour in the chicken while hot, sprinkle a 
 little flour over it, cover with crust, cutting a hole in the 
 center. Take the liquor from a can of oysters, thicken with 
 a little flour, season with salt, pepper and butter. When it 
 comes to a boil pour over the oysters, and about flfteen min- 
 utes before the pie is done, lift the top crust and ()ut them 
 in. You will find this a great improvement to the pie. 
 
 BROILED QUAILS. 
 
 Clean, wash and split down the back, season with salt and 
 pepper, and broil on a gridiron over a bright fire. When 
 done, lay in a hot dish, butter on both sides well, and serve 
 at once on toast. 
 
 CHESNUT STUFFING. 
 
 Chesnuts are boiled until soft in salted water, shell and 
 skin them, add to a small portion of the bread stuffing. 
 
 Potato stuffing is made by addino- mashed potatoes to the 
 bread dressing; one half or more being mashed potatoes. 
 
 PEANUT STUFFING. 
 
 Add a pint of shelled and skinned peanuts to the stuffing 
 for a turkey. Said to be very nice. 
 
26 Exchange Cook Book. 
 
 ASPIC JELLY. 
 
 Can be made from the broth in which chickens have been 
 boiled. After removing the bones from the fowls, return 
 them to the soup kettle and simmer for an hour; add one 
 quart of jellied stock, prepared as directed in article on stock 
 for soup. A short time before removing from the fire, add 
 salt, pepper, celery seed (one-half teaspoonful), one allspice 
 berry, one clove, and a small bunch of sweet herbs. Strain 
 the liquid and add the juice of one lemon to each quart of 
 stock. If the liquid is not clear add the white of an egg 
 before adding the lemon juice; strain into shallow pans, not 
 more than one-half inch deep, and stand it in a cold place for 
 twenty-four hours. Cut in small cubes and arrange on a low, 
 glass dish. If part of the liquid is colored with some fruit- 
 coloring or caramel, and the cubes arranged together, it adds 
 very much to the effect. In warm weather use gelatine, and 
 it is safe to do so at any time, one box of gelatine dissolved 
 in one cupful of cold water to every four pints of stock. 
 
 SCALLOPED TURKEY, CmCKEN OR VEAL. 
 
 One quart of choj^ped meat of either, melt one cup ol" 
 butter, add one heaping tablespoonful of flour, cook until it 
 boils, add one pint of cream, gradually stirring all the time; 
 salt and red pepper to taste; add the meat, boil One cup of 
 chopped, mushrooms is an improvement. Fill shells with it, 
 sprinkle crumbs over the top., and brown in the oven. 
 
 CHICKEN TERRAPIN. 
 
 Boil a chicken, remove the skin, cut in small pieces. Take 
 a pint of cream, put in a stewpan, add one-fourth cup of 
 butter, four tablespoonsful of flour, season with pepper and 
 salt, stir until it thickens; add chicken. Remove from fire, 
 and add a glass of sherry wine and three eggs boiled hard 
 and chopped fine. Put on the tire again and heat in the 
 
Exchax<;e Cook Book. 
 
 shells in which it is served. One pair sweetbreads added are 
 very nice, and this quantity will serve twelve persons. — Mrs, 
 C. C. Bnnmi. 
 
 PARTED CHICKEN. 
 
 Cut up and wash the chicken, wipe dry, roll in tiour, 
 sprinkle with salt and pepper, and fry in boiling lard. Take 
 up, lay in a hot dish near the fire. Pour into the gravy a 
 teacup of milk, stir and add a tablespoonful of flour; season 
 with minced parsley, salt and pepper. Let boil up once, and 
 pour in a gravy dish. Garnish the chicken with curled 
 parlsey. 
 
 CURRY OF SPRING CHICKEN. 
 
 Cut up a young chicken; put two ounces of butter in a 
 fryingpan, cut a small onion in slices, and add it with the 
 chicken to the butter, and fry brown; take up the chicken, 
 put it in a saucepan with a little water, season with salt and 
 let simmer gently for fifteen minutes, then add a teaspoonful 
 of sugar, and the iuice of a small lemon. Mix a tablespoon- 
 ful of curry powder and one of flour with a little cold water, 
 and add to the chicken. Stir until it boils. Serve with 
 boiled rice. 
 
 TO BROIL SPRING CHICKEN. 
 
 Split a half-grown spring chicken down the back, wipe 
 dry; spread out, and break the breast-bone. Put the chicken 
 on a grid iron over a clear tire. Turn often to prevent scorch- 
 ing. When half done sprinkle with salt and pepper. When 
 thoroughly done put on a hot dish with melted butter. 
 
 SMOTHERED CHICKENS. 
 
 Cut the chickens open down the back, lay them flat in a 
 drippingpan with one cup of water; let them stew in the 
 oven until they begin to get tender, take them out and season 
 with salt and pepper. Rub together one tablespoonful of 
 
28 Exchan<;e Cook Book, 
 
 flour, one tablespoonful of butter, spread all over the chicken. 
 Put back in the oven, baste well, and when tender and nicely 
 brown, take out of the drippingpan; mix with the gravy in 
 the pan one cup of milk, put on the stove, and let it scald up 
 well, and pour over the chickens; parsley chopped fine is a 
 nice addition to the gravy. 
 
 TO ROAST DUCKS AND GEESE. 
 
 Ducks and geese having a rich, strong flavor, should be 
 stuffed with a dressing seasoned with one grated onion and a 
 little sage and parsley. Rub them inside and out with salt 
 and pepper and flour; stuff them, place on their breasts in a 
 roastingpan, containing enough water to cover the bottom, 
 baste often; as soon as brown on the backs turn over and 
 flnish roasting with the breasts up. Twenty minutes to the 
 pound is usually long enough to roast them. Serve with 
 brown gravy, in which the giblets have been put after being 
 chopped. 
 
 CHICKEN STEAMED WITH OYSTERS. 
 
 Select a fat, tender chicken; draw and clean, and rub in- 
 side and out with salt and white pepper. Stuff with bread 
 crumbs and oysters (according to receipt already given), 
 saving the oyster liquor. Put in a small pan and then in a 
 steamer. The small pan is necessary to save the juice. Steam, 
 allowing twenty minutes to a pound. When it is done, drain 
 off the juice, and add it to the oyster liquor. Now make a 
 sauce by putting a tablespoonful of butter and the same of 
 flour in a saucepan, stew until it bubbles, then thin by pour- 
 ing in the mixed oyster and chicken juice; add six oysters 
 and a few capers, and let it boil up once. 
 
 ROAST VENISON. 
 
 Wash quickly, rub with salt and pepper; place in a baking- 
 pan with one cup of water and two tablespoonsful of buttei-. 
 Bake in a very hot oven; allow twenty minutes for each 
 
Exchange Cook Book. 29 
 
 pound. Just before it is taken from the oven pour in a wine 
 glass of sherry or Madeira wine, and two tablespoonsful of 
 currant jelly, remove from the pan to a hot dish, add one 
 tablespoonful of cracker crumbs to the gravy; serve at once. 
 
 BROILED VENISON STEAK. 
 
 Put the steak on a wire broiler over a clear fire of coals, 
 turning every few minutes to insure its being well cooked. 
 When done add butter and salt, and serve on a hot platter 
 with currant jelly. 
 
 FRIED RABBITS OR SQUIRRELS. 
 
 Either rabbits or squirrels are very nice fried exactly like 
 fried chicken, and served with the same sort of cream gravy. 
 
 ROAST WILD FOWL. 
 
 Wild fowl may be stuffed M'ith any kind of stuffing, but 
 the flavor is best preserved without stuffing; only rubbing it 
 inside and out with butter, pepper and salt; baste with butter. 
 Make a rich, brown gravy by adding a teaspoonf ul of flour to 
 the drippings; color with caramel. 
 
 TO ROAST QUAILS, PRAIRIE CHICKENS, 
 OR ANY OTHER WILD BIRDS. 
 
 Wash quickly; pick out any shot you can easily reach. 
 Stuff them with bread stuffing; season with salt and pepper. 
 Put enough water in the pan to cover the bottom; bake in a 
 hot oven; basting frequently with butter and water. Cook 
 about half an hour. Make a brown gravy already described. 
 
 PRAIRIE CHICKENS. 
 
 Are Vjest split down the back and broiled; season with salt 
 and pepper; cover with small lumps of butter. Serve each 
 bird on a square of toast, i)ut all on a hot platter. Place in 
 the oven for a few minutes to melt the butter. Serve with 
 currant jelly. 
 
30 Exchange Cook Book. 
 
 Sauces, 
 
 For Meat and Fish. 
 
 DRAWN BUTTER. 
 
 Put one heaping tablespoonful of butter, and one even 
 tablespoonful of flour in a saucepan, stir together and let it 
 come to a boil. Thin with one half pint of hot water or 
 stock. 
 
 MAITRE D^ HOTEL SAUCE. 
 
 One tablespoonful of butter (melted), the juice of one 
 lemon, one heaping teaspoonful of chopped parsley. Stir all 
 together and pour over the meat or tish. 
 
 WHITE CREAM SAUCE. 
 
 Tablespoonful of butter, the same of flour, stir over the 
 fire until they boil. Thin with one-half pint of milk. Season 
 with salt and cayenne; stir until smooth, but just let boil 
 once. 
 
 TOMATO SAUCE. 
 
 Boil six tomatoes until soft, rub through a sieve. In a 
 saucepan boil together one tablespoonful each of butter and 
 flour; thin with the strained tomatoes. Let it boil up once, 
 and season with red pepper and salt 
 
 EGG SAUCE. 
 
 Boil three eggs hard, chop them very tine, stir them into 
 half a pint of drawn butter. For boiled poultry or flsh. 
 
 CAPER SAUCE. 
 
 Mix one pint drawn butter witii water, stir in two table- 
 spoonsful of capers and one teaspoonful of vinegar or lemon 
 juice. 
 
Exchange Cook Book. 31 
 
 CELERY SAUCE. 
 
 Make a drawn butter of the broth from the meat or fowls, 
 and cooked celery. Serve with boiled meats or fowls. 
 
 ONION SAUCE. 
 
 Peel six or seven good-sized onions, and boil tender, drain 
 and chop fine. Heat one pint of milk in a saucepan, add one 
 tablespoonful of flour, and two of butter, stir in the onions, 
 season with salt and pepper; boil a few minutes, and serve 
 with roast pork. 
 
 MINT SAUCE. 
 
 Three tablespoonsful of fresh mint chopped fine, five table- 
 spoonsful of vinegar, two teaspoonsful of sugar dissolved in 
 the vinegar. Serve hot with roast lamb. 
 
 ANCHOVY SAUCE. 
 
 To half a pint of drawn butter, add three tablespoonsful of 
 essence of anchovy, a teaspoonful of lemon extract; salt and 
 pepper; boil up once, and serve with baked or boiled fish. 
 
 WINE SAUCE FOR COLD MEATS. 
 
 One quart of wine, one and a half pints of jelly, three- 
 fourths of a pound of butter, three tablespoonsful of sugar, 
 one and a half tablespoonsful of allspice. Cook all together 
 until it thickens. 
 
 VINEGAR AND EGG SAUCE. 
 
 Boil one pint of vinegar, beat the yelks of four eggs, stir 
 them in the boiling vinegar, add mustard and pepper to taste. 
 
32 Exchange Cook Book. 
 
 ©r^OQUBTTES, Gnti^ies, 
 
 AND Made-Over Dishes. 
 
 CROQUETTES. 
 
 A well-made croquette should be golden brown and crisp 
 on the outside, and creamy white and soft within. This re- 
 sult may be accomplished, whether the croquette is made 
 from meat or fowl, especially cooked for them, or whether 
 made from left-overs, if they are made according to the fol- 
 lowing directions: 
 
 Make a Avhite cream sauce by putting a tablespoonful of 
 butter and a heaping one of ilour in a graniteware saucepan. 
 When it boils thin with one-half pint of stock or milk, stir- 
 ring constantly. This sauce is not only the foundation of all 
 croquettes, but also of all creamed dishes, so be sure to un- 
 derstand, when white sauce or cream sauce is mentioned this 
 is what is meant. Now add one i)int of finely chopped meat 
 or fowl of any kind, to which has been added some minced 
 parsley and one small onion grated. Season all with salt and 
 cayenne pepper. Turn out on a platter, and let it get entirely 
 cold, when it will be quite stiff. 
 
 Prepare about a half pint of rolled and sifted cracker or 
 bread crumbs. Beat up two eggs with salt and pepper in a 
 piepan. Sift some of the cracker crumbs on a bread board. 
 Take out a spoonful of croquette meat, and form into a cyl- 
 inder by rolling in the crumbs, smoothing it with knife. 
 Then dip into the beaten egg, and roll in the crumbs again. 
 If the materials are cold it will not be difficult to make well 
 shaped croquettes. If it is time to serve them, put in a wire 
 basket, and cook in hct lard. Be sure the lard is hot enough. 
 Test it by dropping in a bit of l)read, if it browns in a minute 
 
Exchange Cook Book. 33 
 
 the lard is just right Be careful about this, for if the lard is 
 not hot enough your croquettes will be ruined.; Cook to a 
 deli'iate brown, then lift out the wire i)asket, gently remove 
 the croquettes, and drain on brown i)aper for a minute or 
 
 CHICKEN CROQUETTES. 
 
 Make exactly according to the foregoing recipe. Steam 
 or boil the chicken, carefully saving the juice to use in 
 making the cream sauce. A cupful of cho])ped mushrooms 
 is a very pleasant addition. 
 
 SWEET J^EAD AND MUSHROOMS CRO- 
 QUETTES. 
 
 One pair of tine sweet breads boiled in salted water for 
 twenty minutes. Plunge in cold water to plump them. Pick 
 to pieces, removing skin and gristle. Cut in very small 
 pieces, and add one can of mushrooms, chopped After this 
 follow the above directions, increasing the quantity of sauce 
 in the same proportions, that is, one-half pint of sauce to 
 one pint of sweet breads and mushrooms. 
 
 CHICKEN, MUSHROOMS AND SWEET- 
 BREADS CROQUETTES. 
 
 To two pints of cooked chicken or turkey, add one pair 
 of sweet breads boiled and picked free from skins, and one 
 can of mushrooms drained; chop all together. Take a cup of 
 l)utter, four tablespoonsful of tiour, and four cups of stock or 
 water, two teaspoon sful of salt, and an even one of white 
 pepper. Cook the butter in a three-quart pan, add the flour, 
 then the stock, let it boil a minute after it is thoroughly 
 mixed, then add the chopped meat, etc. ; spread on platters, 
 and when cold make into croquettes and fry as already de- 
 scril)ed. 
 
 VEAL CROQUETTES. 
 
 Steam or boil the veal and chop very tine, adding one cup 
 of chopped mushrooms; then proceed as above. 
 
34 ExciTAxr.K Cook Book. 
 
 FISH CROQUETTES. 
 
 Any sort of cooked fish picked to pieces, make very nice 
 croquettes. Canned lobster and salmon are particularly 
 good. 
 
 OYSTER CROQUETTES. 
 
 Cook the oysters, until they are ruffled, in their own liquor. 
 Chop the oysters, and save their liquor. If you have one 
 pint of chopped oysters, make a sauce with half a pint of 
 oyster.. liquor according to the directions furnished. Tf you 
 have not that much, add milk to make it that quantity. 
 
 CROQUETTES FROM LEFT-OVERS. 
 
 Any sort of meat, fowl or fish will make good croquettes, 
 and if you inspect your pantry at any time you will probably 
 find materials enough to make ten or a dozen. Perhaps you 
 will find one veal cutlet and a little bit of cold roast beef. 
 Chop them very fine, and make your sauce just as carefully 
 as if you were using the very freshest materials, and your 
 croquettes will probably be just as satisfactory. Just here 
 let me say that if you have not a pint of meat, make the 
 same amount of sauce at any rate, it will make you a few 
 more croquettes, and they will be almost as good. Perhaps 
 you can only find a very little meat, but have some mashed 
 potatoes or a cupful of boiled rice; don't hesitate to use these. 
 Fish and potatoes make very fine croquettes, and your cod- 
 fish balls will be better if you make them according to this 
 receipt. 
 
 RISSOLES. 
 
 Chop up chicken or meat very finely, and season with 
 onion and chopped parsley. Stir it into a cream sauce. Have 
 small pieces of good pastry. Roll out very thin, wet the 
 edges, put a spoonful of the meat on the pastry, fold over 
 and pinch the edges together, marking it with a foi-k. Brush 
 over Avith the yolk of an egg, then either fry in hot lard or 
 
Exchange Cook Book. 35 
 
 bake in quick oven. Serve on a h(^t })latter garnished with 
 parsley. 
 
 SWEET BREADS FRIED. 
 
 Boil them for twenty minutes in salted water. Blanch by 
 plunging them in cold water. Remove all membianes and 
 strings, and separate into three or four jjieces. Roll in 
 cracker crumbs, then in egg, then in cracker crumbs again. 
 Fry a golden brown in hot lard. 
 
 SWEET BREADS CREAMED. 
 
 After cooking and blanching them as a})ove, pick to i)ieces. 
 Make a cream sauce of one taldespoonful of butter, same of 
 flour, one-half pint of milk, seasoned with })arsley, cayenne 
 pepper and salt. Serve on slices of butter toast, or make 
 croustades by cutting out of stale l)read, cups or boxes. Use 
 a very sharp knife, and you will not find it very ditticult to 
 do, either fry them in butter or brown crisp in the oven. 
 Pour the sweet breads into these and serve very liot. 
 
 JELLIED SWEET BREADS. 
 
 Parboil a pair of tine fresh sweet breads. Put them be- 
 tween two plates to cool. .When cold cut them in slices. 
 Have some aspic jelly melted, dip each slice in it. Cut some 
 aspic jelly in small squares, form in a circle in a dish, arrange 
 the slices of sweet breads on this, till the center with chopped 
 celery; pour mayonnaise round and garnish with aspic jelly. 
 
 MINCED CHICKEN ON TOAST. 
 
 Chop any remains of cold chicken with one or two hard 
 boiled eggs. Stir into a white sauce, and serve on squares 
 of buttered toast. 
 
 CHICKEN TIMBALES. 
 
 Chop and then pound to a paste one pint of lean veal, raw. 
 Put one pint of cream in a rice boiler on the tire, let it boil 
 soft, then add one cup of stale bread crumbs, rub smooth, add 
 
36 ExcHAXGE Cook Book. 
 
 half a cup of butter, one teaspoonful of salt, and a little 
 white pepper, then put in the pounded veal and the whites 
 of four eggs Avell beaten; put this away to cool. Next take 
 one pint of cooked chicken cut in dice, make a sauce of one 
 tablespoonful of butter and one tablespoonful of flour cooked 
 together, adding one cup of milk; put the chicken in this and 
 pour on a platter. Now butter either a three pint mould or 
 else twelve baking cups, put the veal mixture on the l)ottom 
 and sides of the molds, about half an inch thick. Fill with 
 the chicken, then cover with the veal, being careful that no 
 cracks are left for the chicken-cream to cook out; cover 
 molds and put them either in. a steamer or bake in an oven 
 for half or three-quarters of an hour. Turn out of molds 
 and serve hot. It is very pretty to line the molds with boiled 
 macaroni, first making some butter soft and putting it inside 
 the mold quarter of an inch thick, then take long strips of 
 boiled macaroni and commencing in the middle of the bottom 
 cover the bottom and sides, putting it in spirally. Another 
 way is to cut the macaroni in inch lengths, and stick them in 
 the butter, end upwards, very close together. 
 
 FRIED COLLOPS. 
 
 Chop veal very fine; season to taste 'Avith salt and pepper. 
 Beat well three eggs, add to the meat; drop a spoonful at a 
 time in very hot lard, when brown take out and drain on 
 paper. -Then put on a hot dish and serve with tomato sauce; 
 made by cooking six tomatoes wnth pepper, salt and one 
 clove, when stewed half an hour strain through a seive. Put 
 a teaspoonful of butter on the fire, add a teaspoonful of flour, 
 cook one minute, add strained tomatoes, boil up and serve. 
 
 HASH. 
 
 Chop one cup of cooked meat of any kind of which yuu 
 wish to make your hash; two cuj^s of cold, boiled potatoes 
 chopped. Put one cup of boiling stock or water into a sauce- 
 
Exchange Ccok Book. '61 
 
 pan, add one tablespoonf ul of butter, as soon as they boil put 
 in the meat and potatoes; season with pepper and salt, also 
 with a teaspoonful of grated onion, if you like the flavor; 
 cook until it will be thick enough to stay on the toast on 
 which it is to be served. 
 
 GAME OR POULTEY IN ASPIC JELLY. 
 
 Chop game or poultry of any kind very fine; after it has 
 been freed from bones, skin and gristle. A little chopped 
 smoked tongue is an improvement. Season to taste with salt 
 and white pepper, add enough melted aspic jelly to cover. 
 Put in individual molds to jelly. The exact proportions can 
 not be given in this and other of the dishes made from mate- 
 rial that is left-over, for that depends upon the material on 
 hand. 
 
 PICNIC TONGUE. 
 
 Boil a fresh, beef tongue in salt water until tender, skin 
 and chop fine. Skim the liquor in Avhich it was boiled; strain 
 enough of it on the chopped tongue to cover it. Soak two 
 tablespoonsful of gelatine in enough water to cover it for 
 twenty minutes; add one cup of vinegar to this, also one tea- 
 spoonful of ground spices, pepper, allspices, and cloves 
 mixed; put this with the chopped tongue and stock, and boil 
 all together for ten minutes, if not salt enough add more to 
 taste. Pour into a mold and when cold slice. This is also 
 very dainty when molded in individual molds. 
 
 Another way to serve fresh tongue is to boil as above, coil 
 it as much as possible, put it in a bowl in this shape, choosing 
 one to nearly fit the coiled tongue. Cover with aspic jelly. 
 Turn from the bowl to a platter when the jelly has hardened. 
 Garnish with lemon and parsley. 
 
 VEAL POCKETBOOKS. 
 
 Cut lean veal into strips five or six inches long avd half as 
 wide. Over each slice of veal spread a dressing of bread 
 
38 .ExoHAiNUE Cook Book. 
 
 crumbs, minced salt pork, parsley, salt and pepper, moisten- 
 ed so that it will stick together. Then over this lay an oyster 
 (M- two. Roll up and tie or skewer. Bake in a dripping-pan 
 in which has been placed some boiling water and a table- 
 spoonful of butter. Bake for about an hour, basting very 
 frequently. Serve with brown gravy. 
 
 SANDWICHES. 
 
 For all sandwiches, bread that is twenty-four hours old 
 should be used, trim the crust off before slicing. Butter the 
 bread on the loaf, slice very thin, and then spread with the 
 tilling, cover with a buttered slice, then trim evenly. Dainti- 
 ness is the tirst requisite of a sandwich. Wrap in a dani]t 
 napkin until ready to use. 
 
 EGG SANDWICHES. 
 
 On slices of buttered l)read grate hard boiled e^yg with a 
 coarse grater, sprinkk' with salt and a little pe])per, then lay 
 two slices together. 
 
 TONGUE SANDWICHES. 
 
 Use grated tongue, season very sparingly with mustard. 
 
 HAM SANDWICHES. 
 
 Use grated or finely chopped ham, adding a little ]>ickle 
 and mustard. 
 
 CHICKEN SANDWICHES. 
 
 Cut up the cooked meat of chicken or any other fowl, re- 
 jecting all skin, gristle and bone; season with pepper and 
 celery salt, and spread between the buttered bread. 
 
 CHEESE SANDWICHES. 
 
 Grate one hard boiled egg, add one tablespoonful of melted 
 butter; grate into this a quarter of a pound of good cheese; 
 to this add half a teaspoonf ul of pepper, half a teaspoonful 
 
ExCHANGte Cook Book; 39 
 
 made mustard, and one tablespoonful of milk or cream. Mix 
 all well and spread on buttered bread. 
 
 PINARD SANDWICHES. 
 
 Take linger rolls cut in two, and take out the crumb; till 
 the cavity with finely chopped and seasoned chicken. 
 
 PATE BE FOIE GRAS SANDWICHES. 
 
 Spread canned pate de foie gras on buttered bread, a little 
 aspic jelly mixed with it is an improvement. ' 
 
 POTATOES AND CREAMED FISH. 
 
 When portions of iish are left over it should be flaked from 
 the bones and the skin removed before the fish becomes cold. 
 When needed add to the fish enough heated milk in which 
 butter has been melted to moisten it, together with the beaten 
 yolk of one egg. Heap the flsh in the center of a platter, 
 make an outside wall of seasoned mashed potato. Brush over 
 with the beaten white of egg slightly salted, and set in the 
 oven to brown. Any meat or fowl left over may be prepared 
 the same way. 
 
 GARNISHING. 
 
 « 
 
 Dishes may be garnished with slices of lemon, olives, 
 capers, pickles of all kinds, hard boiled eggs, water-cress, 
 parsley, beets, lettuce, endire and aspic jelly. 
 
 Salads. 
 
 Nothing is more indispensable to a well-served dinner or 
 luncheon than a good salad, and nothing is simpler to make, 
 yet in all the range of delicacies there is no greater rarity 
 
40 Exchange Cook Book. 
 
 than a perfect salad. Tt is almost impossil)le to find one at a 
 hotel oi- restaurant, and in many private families there seems 
 to be the same sort of ignorance as to what a salad should 
 be. The simpler salads, such as lettuce, water-cress and the 
 like, which are ordinarily served with a French dressing, 
 made simply of oil and vinegar, in the proportion of one 
 tablespoonful of vinegar to two of oil, with the addition of 
 a little salt and ]»epi»er, are, ]>erha]>s, not so likel}^ to be badly 
 prepared, byt the heavier ones made of fowl or fish are very 
 likely to be spoiled by the addition of some unnecessary in- 
 gredient, or by the omission of something needful. 
 
 One of the things which sometimes spoil salad is sugar It 
 is entirely out of place, yet I am sure I have tried to eat 
 shrim]) salad that was unmistakably sAveet. Another mistake 
 that is often made is the vain attempt to make cabbage and 
 celery-salt do duty for celery, when it is impossil)le to })ro- 
 cure that very palatable vegetable. Lettuce will do very well 
 in such cases, and is infinitely pi-efcrable to the cabbage. 
 Finally, I have often seen chicken salad chopped so fine that 
 it would have been impossible to tell whether it was made of 
 chicken, pork or veal, if the maker, who usually has a rcjui- 
 tation for veracity, had not announced that it was chicken. 
 
 The first necessity for a good salad is a good mayonnaise 
 dressing, which is made as follows: Into a bowl put the 
 yolks of two eggs. After beating them, add one-half tea- 
 spoonful of salt and one-fourth teaspoonful of mustard. Still 
 beating, drop in two or three drops of vinegar and then a few 
 drops of oil. It will be found convenient in dropping the oil 
 to cut a little triangular groove lengthwise of the cork, and 
 then to replace it in the bottle, so that only a few drops can 
 escape at a time, beating continually until the sauce becomes 
 jellied. Two yolks of eggs ordinarily will take up about 
 one-third of a pint of oil, but the amount varies according to 
 the temperature of the ingredients. It will expedite matters 
 
Exchange Cook Book. 41 
 
 to put all tlu' ingredients on ice in warm weather. When 
 the sauce has attained the jellied state, finish it h\ adding 
 the juice of one lemon and a dash of cayenne pepper, which 
 will make the mayonnaise of the consistency of thick cream. 
 These proportions can be varied somewhat to suit all tastes, 
 and only experience will show when it ydeases you the best. 
 Some people like a much larger proportion of oil. If these 
 directions are carefully followed there will be little danger 
 of the dressing curdling, but should it do so a fresh bowl 
 must be taken, two more yolks of eggs beaten, and the curdled 
 sauce gradually added. If you use a Dover egg beater instead 
 of a spoon to beat it with there is almost no possibility of 
 curdling, and the oil may be added in larger cpiantities This 
 sauce will keep a long time on ice. 
 
 Some prefer a cooked dressing for salad, and though it is 
 not quite so good as the other, in my opinion, the following- 
 recipe is entirely trustworthy, and the sauce will keep an in- 
 definite length of time. One teaspoonful of salt, one table- 
 spoonful of dry mustard, eight tablespoonsful of olive oil or 
 melted butter, yolks of eight eggs, one pint of vinegar, or 
 vinegar and lemon juice mixed, one tablespoonful of sugar, 
 small quantity of cayenne pepper. Mix the salt, mustard and 
 pepper with the yolks until a smooth paste is made. A.dd 
 the oil or butter a few drops at a time, then the vinegar or 
 lemon juice. Steam until it thickens like custards. In serving- 
 salads at receptions or other large entertainments one gallon 
 is enough for forty guests. — M. /S". m Chicago Herald. 
 
 GREEN PEPPER AND TOMATO SALAD. 
 
 A very pretty way to serve a tomato salad is to take large, 
 green, bell peppers, halve them and take out seeds. Peel 
 carefully some smooth, red tomatoes, place one in each half 
 pepper. Serve one on each salad plate with a ball of thick 
 mayonnaise dressing beside it. 
 
Exchange Cook Book. 
 
 SWEET BREADS IN SALAD. 
 
 Take four or six fresh sweet breads, parboil them in salted 
 water and nicely trim them, put them on ice to become very 
 cold, cut them in dice squares with a pair of scissors. To 
 the cut sweet breads add about a quart of cut celery and a 
 teacup of well-cooked French peas. Then put over this a 
 carefully made mayonnaise dressing, and you will have a 
 delicious salad. Never allow yourself to be betrayed into 
 the mistake of putting sugar into chicken, meat or fish salad. 
 — Mrs. Charles Rklgely. 
 
 CHICKEN SALAD. 
 
 Either steam or boil a chicken. Let it cool in its own 
 liquor, when cold remove the meat from the bones, and cut 
 it into dice; do not chop it. Also, cut some celery into small 
 })ieces until you have just as much celery as chicken. This 
 is one of the places where a pair of scissors for the kitchen is 
 very useful. When it is time to serve the salad, add mayon- 
 naise dressing, mixing all very thoroughly. Reserve some of 
 the dressing. Serve on lettuce leaves, adding a spoonful of 
 thick mayonnaise to the salad on each lettuce leaf. 
 
 SHRIMP SALAD. 
 
 This is made exactly like chicken. The shrimps must be 
 washed and broken in pieces. 
 
 LOBSTER SALAD. 
 
 Cut the lobster, either canned or fresh, into dice, mix with 
 mayonnaise dressing and serve on lettuce. 
 
 THE QUEEN OF SALADS. 
 
 Boil a fine pair of sweet breads in salted Water for twenty 
 minutes. Blanch and plump them by plunging them in cold 
 water. Cut into dice, removing all skins and sinews. Open 
 one can of mushrooms, pour off all the juice; cut each mush- 
 room into two or four pieces, mix with the sweet breads, add 
 
ExcHAisGE Cook Book. 43 
 
 mayonnaise <lressing in the proportion of lialf a pint of dress- 
 ing to a pint of sweet l)rea(l and mushrooms, reservitig a little 
 of the dressing to mask the to]) of the salad. Now select as 
 many smooth, ripe tomatoes, as you have ])eo}).le to serve. 
 Dip each in boiling water for a minute to remove the skins. 
 Skin, and with a sharp knife remove all the center of the 
 tomato. In this cavity put a large spoonful of the salad. 
 Serve each tomato on a fresh, curly lettuce leaf, or leaf of 
 endive. The very last thing before sending to the table is to 
 drop a s[)Oonful of thick mayonnaise on the top of each one. 
 This salad is as satisf3dng to the eye as it is to the palate. 
 
 RUSSIAN SALAD. 
 
 Mix cold, string beans (French canned ones), cold peas, 
 cauliflower, asparagus tips, and beets cut in forms, together. 
 Serve either with French or mayonnaise dressing. 
 
 MAYONNAISE OF TOMATOES. 
 
 Select four round tomatoes; scald very quickly, and re- 
 move the skins. Let them get entirely cold, then cut in 
 several slices, taking great care not to remove the slices, 
 so as to preserve the shape of the tomato. Serve on a lettuce 
 leaf, w^ith a generous spoonful of mayonnaise sauce on the 
 top of the tomato. 
 
 FRENCH DRESSING. 
 
 Lettuce, endive, cucumbers and almost any other green 
 vegetable are most wholesome and palatable served with a 
 simple French dressing, which is to be made at the table. In 
 a deep plate or saucer put one tablespoonfiil of vinegar, a 
 saltspoonf ul of salt, and a teaspoonful of onion grated, if you 
 like that flavor. Gradually stir into it three tablespoonsful 
 of oil. Pour on your salad and tomatoes. 
 
44 l^lxcHANGE Cook Book. 
 
 ASPAKAGUS SALAD. 
 
 Boil tender young asparagus in salted water until tender, 
 twenty minutes is usually long enough. When done take 
 out of the water, and let it get quite cold. Dish it tastefully 
 in a salad dish and serve with a mayonnaise dressing. 
 
 (©HEESE. 
 
 CHEESE BALLS. 
 
 Beat the white of two eggs to a stiff froth, add enough 
 Parmesan cheese to make a stif? batter. Drop by spoonful 
 into hot lard. Serve with salad, the instant they are done. 
 
 CHEESE EONDU. 
 
 Melt one tablespoonful ot butter in a saucepan, add to it 
 one-half cup of bread crumbs, one gill of milk, one cu[) oi" 
 grated cheese, the yolks of two eggs. Cook barely a minute. 
 Remove from the fire, and stir in the whites of the two eggs 
 well beaten. Season with red pepper and salt. Pour into 
 paper cases, or i>atty shells, and bake until puffed up and a 
 little brown. 
 
 WELSH RAEEBIT. 
 
 Have squares of toast hot find buttered, put a lump of 
 butter and a quartei- of a pound of cheese in a cup. Put the 
 cup in a vessel in which water is boiling. Stir until the 
 cheese is melted, add a dash of red pepper, pour on the 
 toast, and serve immediately. The addition of a little ale 
 and mustard is considered an improvement by some people, 
 I prefer the simpler way. 
 
Exchange Cook Book. 45 
 
 Gggs, 
 
 BAKED OMELET. 
 
 Take six eggs, beat the yolks well, the whites to a stiff 
 froth. Add to the yolks foui tablespooiisful of milk, half 
 teaspoonful of salt and pepper mixed (one-third pepper, two- 
 thirds salt), now stir in the whites. Have well-heated a fry- 
 ingpan, put in it a lump of butter, when melted pour in the 
 mixed eggs. When the eggs begin to set (harden at the 
 bottom, slip a cake turner or knife under to prevent burning. 
 As soon as the middle of the omelet is set, put the omelet 
 in the oven for half a minute. Take out on a hot dish, bot- 
 tom upwards. 
 
 PLAIN OMELET. 
 
 It is said that it takes a very good cook to make an omelet 
 that is all an omelet should be: brown without, and soft 
 and creamy within. Put a tablespoonful of butter in a 
 smooth skillet. While it is melting break five eggs. Beat 
 them only enough to break the yolks (about twenty strokes), 
 add salt and pepper. As soon as the butter bubbles, pour in 
 the eggs. Hold the skillet with one hand and gently shake 
 it all the time. With a spoon, in the other hand, draw^ up 
 the eggs from the edges of the pan to the center. As soon 
 as it becomes a little firm, but not hard, fold one half over 
 the other. If you are an expert maker of omelets, you will 
 now toss the omelet, by shaking the skillet, to the exact 
 center of a platter, otherwise you wall lift it out wdth a cake 
 turner. Serve immediately. 
 
 OMELET SOUFFLE. 
 
 [Translated from the French.^ 
 "Break six eggs; put the whites apart. Add to your yolks 
 one good spoonful of powdered sugar and a little orange 
 
46 ExruANGE Cook Book. 
 
 flower water. Stir well with a wooden spoon; whip the 
 whites of the eggs until they are very firm. Mix them 
 lightly, but exactly with the yolks. Place m the fryingpan 
 a quarter of a jiound of fresh butter, and as soon as it is hot, 
 without burning, pour the eggs in the pan and cook your 
 omelet over a very quick tire. As soon as cooked turn out 
 on a dish. Put this dish on the hot ashes, Avith the lid of a 
 braising dish filled with hot coals above. Only let it stay for 
 four or five minutes. This time suffices to lighten the ome- 
 let. Sprinkle it with powdered sugar, glaze with a hot 
 shovel. Serve immediately.'' To place the omelet on the 
 upper shelf of a hot oven would have the same effect as the 
 use of the braising dish of coals. 
 
 CHEESE OMELET. 
 
 Add one cupful of cheese, grated, to the ingredients of a 
 plain omelet, and cook in the same way. 
 
 EGGS, A LA CKEME. 
 
 Boil twelve eggs for twenty minutes, throw into cold water 
 for one minute, take out, and take off the shells; roll in sifted 
 crumbs, that have been salted and peppered, then into beaten 
 egg, and again in the crumbs; put in a wire basket and fry a 
 delicate brown in very hot lard. Serve hot, with a cream or 
 drawn butter sauce. 
 
 BAKED OMELET. 
 
 Six eggs well beaten, one cup of sweet milk, and a little 
 salt; bake in individual dishes. 
 
 SHIRRED EGGS. 
 
 Heat egg dishes, butter them, break into each two eggs; 
 set into the oven; cook to suit the taste, <'ither soft or well 
 done; salt and pepper; serve in the dishes in which they are 
 cooked. 
 
Exchange Cook Book, 
 
 BOILED EGGS ITsT THE SHELL. 
 
 Put them into boiling water and cook three minutes. For 
 hard-boiled eggs, boil them from fifteen to twenty minutes. 
 For dropped or poached eggs, l)reak them into boiling water 
 and cook three minutes. 
 
 FRIED EGGS. 
 
 Melt some butter in a fryingpan, and when very hot drop 
 in the eggs carefully; fry two minutes. 
 
 SCRAMBLED EGGS. 
 
 For scrambled eggs, beat the eggs quite light, and put them 
 with a little butter, pepper and salt into a fryingpan. Stir 
 them carefully until they are well thickened, and 'turn them 
 out on a hot dish. 
 
 SALAD EGGS. 
 
 Boil a dozen eggs twenty minutes; cut them in two length- 
 wise, take out the yolks, mash them, add a tablespoonful of 
 melted butter, half a teaspoonful of salt, a half teaspoonful 
 of made mustard, and moisten with vinegar. Make into 
 balls the size of the yolk of an egg, put one in each half of 
 white; or if preferred only fill even and place the two whites 
 of each egg together. This receipt can be varied by adding 
 to the yolk filling a little chopped pickle and ham or chicken 
 very finely minced. 
 
 Uegetables. 
 
 BOILED POTATOES. 
 
 Put them in a saucepan with just enough salted l)oiling 
 water to cover them. Directly the skins begin to break, 
 
48 Exchange Cook Book. 
 
 pour off all the water; place a coarse towel over them, and 
 return to the tire again, until they are thoroughly done and 
 quite dry. 
 
 TIMBALE OF POTATOES. 
 
 Cook, drain, mash and pass through a tine sieve two quarts 
 of Irish potatoes; put this in a saucepan, with six ounces of 
 butter, two whole eggs, the yolks of six eggs, salt and pepper. 
 Have a plain two-quart mold, well buttered and sprinkled 
 with fresh bread crumbs; put the preparation in it, with a 
 little more bread crumbs, and bits of butter on the top; bake 
 for half an hour in a moderately hot oven; before serving 
 pass the blade of a knife between the potatoes and the mold, 
 turn over carefully, and in a few minutes take the mold off 
 and serve. 
 
 NEW POTATOES. 
 
 Scrape and wash new potatoes, put in a saucepan with hot 
 water; when done ]>our off the water, set them on top of the 
 stove a few minutes to stew, put in a lump of butter the size 
 of an egg, two tablespoonsful of cream, season with salt and 
 pepper. Shake the pan to keep them from burning. Another 
 way is to serve them with a cream sauce. 
 
 POTATO PUFF. 
 
 Two cups of cold mashed potatoes; stir in two tablespoons- 
 ful of melted butter, beating to a cream; add two well-beaten 
 eggs, and one cup of cream or milk; pour into a deep dish; 
 bake in a quick oven. 
 
 SARATOGA POTATOES. 
 
 Cut raw potatoes into very thin slices; soak them in cold 
 water one hour. Dry them in a towel, and drop into boiling 
 fat. When lirowned, remove from the fat and sprinkle with 
 salt. 
 
Exchange Cook Book. 49 
 
 BAKED POTATO BALLS. 
 
 Make hot seasoned mashed potatoes into balls, put them 
 on a buttered tinpan; brush them over Avith egg and bake 
 until brown. 
 
 SCALLOPED POTATOES. 
 
 Cut cold, boiled potatoes into dice. Put into a baking 
 dish a layer of cream sauce, then one of potatoes; continue 
 this until your potatoes are used up, having a layer of sauce 
 last. Sprinkle with cracker or bread crumbs. Bake in a hot 
 oven until brown on top. 
 
 POTATO CROQUETTES. 
 
 Take one pint of freshly cooked mashed potatoes. Be sure 
 they are mashed very smooth. Make a white cream sauce of 
 a heaping tablespoonful of butter, the same of flour. Rub 
 together in a saucepan; let it boil, and when it begins to 
 bubble pour in one-half pint of milk. Let it boil up once, 
 then stir in your mashed potatoes. Season to taste. Pour 
 on a platter to cool; when cold form into balls, roll in cracker 
 cruml)s, egg and cracker crumbs again. Fry a pale brown in 
 hot lard. 
 
 STUFFED POTATOES. 
 
 Bake a half dozen potatoes; when soft cut off the ends and 
 scrai)e out the potato. Mash very smooth, and season with 
 salt, butter and a little cream. Fill the skins with the mix- 
 ture, piling it up at the top. Set them on end in a baking- 
 dish and return to the oven to brown slightly. Chopped 
 meat of any kind can be added to the potato before return- 
 ing to the skins. 
 
 MASHED POTATOES. 
 
 Peel and boil until soft a dozen medium-sized potatoes in 
 as little salted water as will cover them; as soon as done, 
 mash thoroughly, adding a tablespoonful of butter and three 
 
50 Exchange Cook Book. 
 
 tablespoonsfiil of cream or milk; serve very hot. They are 
 improved by putting in a dish, round them over the top, 
 brush with egg, put a lump of butter in a hole in the center, 
 then set in the hot oven for five minutes. Should be sent to 
 the table in the dish in which it was baked. 
 
 POTATO CAKES. 
 
 Take one pint of mashed i)otatoes which have just been 
 cooked. Mix them with a pint of milk, two eggs (beaten) and 
 a tablespoonful of butter. When luke-warm, add one-third 
 of a cake of compressed yeast and enough flour to make it 
 rather stiff. Let rise, and form into cakes. Let them rise 
 again then bake until brown. 
 
 POTATOES, A LA LYONNAISE. 
 
 Cut cold, boiled potatoes into dice. Melt a tablespoonful 
 of butter in a saucepan, add a teaspoonful of onion chopped; 
 fry the onion. Then add the potatoes and shake them about 
 until they are very hot; but not brown. Add some chopped 
 parsley. 
 
 THE BEST WAY TO FRY POTATOES. 
 
 Pare six large potatoes. Cut them into long strips, about 
 three inches long and one-half inch wide and deep. Soak 
 them in cold water for half an hour. Drain and cook in hot 
 lard. When they are nearly done, remove from the hot fat 
 and drain. Then return them to the hot lard again. This 
 will make them puff up. Cook until pale brown, and drain 
 on brown paper. Season with salt. 
 
 Little balls cut out of potatoes, with the little tool which 
 comes for that purpose, are very nice fried this way. They 
 are then potatoes a la Parisienne. 
 
 POTATO SALAD. 
 
 This is a very appetizing, every-day salad. Cut cold boiled 
 potatoes into rather thick slices, add hard boiled eggs sliced. 
 
Exchange Cook Book. 51 
 
 one onion sliced, and a teaspoonf iil of chopped parsley. Pour 
 over all a good salad dressing. Mayonnaise is best, but as 
 that is very expensive use instead a cooked dressing, the 
 directions for which may be found in the chapter on "Salads." 
 Cut the onions into slices instead of chopping them, so that 
 they impart their flavor to the salad and yet need not be 
 eaten. Of course they may be omitted, if desired. 
 
 TO COOK MUSHROOMS. 
 
 The simplest way of cooking mushrooms is the best. If 
 you have fresh country ones great care must be taken in 
 cleaning them. Wash them in cold water, and if they are 
 large, skin them. Cut each stem across the end, and if there 
 are any holes as small as a fine needle, if you follow them up 
 you will probably find worms. They always creep up through 
 the stems, and if the stems are solid the mushrooms are good. 
 When they are entirely clean drain them. Now i)ut a lump 
 of butter the size of an egg into a saucepan. When it bub- 
 bles stir into it one tablespoonful of flour, thin it with one- 
 half pint of milk. Flavor it with salt and a little red pepper. 
 When the flour is cooked stir in the mushrooms, and let them 
 boil for two or three minutes. This quantity of sauce is 
 enough for two quarts of mushrooms, but it is best to make 
 the same amount even if you have fewer mushrooms. When 
 cooked in this way they are very nice served on toast or in 
 })ate shells. If you really like the flavor of mushrooms you 
 will not ruin them by adding Worcestershire sauce. 
 
 FRIED MUSHROOMS. 
 
 Skin and sprinkle with salt; dip in beaten egg, then in 
 cracker crumbs, and fry in hot lard. 
 
 MUSHROOMS ON TOAST. 
 
 Select large, field mushrooms. Cut off the stems, and turn 
 (^ach one upside down on a square of toast. Fill up the hol- 
 low of each mushroom with a lump of butter, a spoonful of 
 
52 ExcHAis^GE Cook Book. 
 
 cream and a little salt. Bake for a few minutes in a hot 
 oven. Serve quickly. 
 
 STEWED TOMATOES. 
 
 Scald as many tomatoes as you need, slice and place in a 
 stewpan without water; let them boil slowly for half an hour. 
 Add salt, pepper and butter; also a very little sugar and 
 bread crumbs; boil up once more and serve very hot. 
 
 Another nice way to stew tomatoes is as above, except 
 when first put on to cook add two even tablespoonsful of raw 
 rice, to one quart of tomatoes; in this no bread crumbs are 
 used, but they are seasoned the same. 
 
 GREENS. 
 
 After carefully washing greens, put them to boil in salted 
 water; do not cover them. Three-quarters of an hour is usu- 
 ally long enough to boil them. Some persons prefer them 
 boiled with ham or a piece of breakfast bacon. When the 
 greens are done, drain them in a colander, put them in a hot 
 dish, season with pepper, and if they have been boiled with- 
 out meat, add butter and, if necessary, salt. 
 
 Cabbage may be cooked the same way, but may need to 
 boil longer if not very young. 
 
 FRIED PLANTAINS OR BANANAS. 
 
 Cut in slices lengthwise, drop in egg and then in sugar and 
 flour, mixed; fry in lard until brown, sprinkle sugar over 
 them and serve hot. 
 
 STUFFED TOMATOES. 
 
 Select twelve ripe tomatoes, round, and of an average size. 
 Cut off the stem end and with a spoon carefully remove the 
 pulp and seeds, leaving intact the walls of the tomato. Mix 
 up a rich stuffing of equal parts of bread crumbs and finely- 
 minced cold chicken and cold ham; add melted butter, pepper, 
 salt, some of the tomato pulp, two cloves and two grains of 
 
Exchange Cook Book. 53 
 
 allspice pounded fine. Mix all together thoroughly and let it 
 be moist, but not too soft. Into each tomato, before stuffing, 
 sprinkle a pinch of salt and sugar; stuff them full and set 
 them close together in a pretty baking-dish. Pour over each 
 a little melted butter, sprinkle lightly with bread crumbs and 
 bake for half an hour. 
 
 BOSTON BAKED BEANS. 
 
 Take one quart of beans and i)ut them in cold water, letting 
 them soak on the back of the stove until the water grows hot. 
 Drain all the water off and wash them, then put them in the 
 baking pot with one teaspoonful of sugar, one teaspoonful of 
 molasses, and one pound of pork. Cover them with water 
 and cover the pot closely and let them bake all day, adding 
 water when necessary. — Mrs. Harrison, Bostoyi. 
 
 BOILED PARSNIPS. 
 
 If young, scrape before cooking; if old, pare carefully, 
 and if large, split. Put into boiling water, salted, and boil, 
 if small and tender, from half to three-quarters of an hour; 
 if full grown, longer. When boiled cut in half, pour over 
 them melted butter, and brown in the oven. 
 
 SQUASH. 
 
 Unless they are extremely tender, it is best to pare them. 
 Take out the seeds, quarter them, and lay the pieces in cold 
 water. Boil about half an hour. Drain well, pressing out 
 all tne water; mash soft and smooth, and season with butter, 
 pepper and salt, cream, and a little Hour. 
 
 BOILED ONIONS. 
 
 Boil in salted water and drain. Mix a little flour and 
 butter together, and put in two tablespoonsful of warm milk; 
 boil and pour over the onions; season. 
 
54 Exchange Cook Book. 
 
 BOILED TURNIPS. 
 
 Boil turnips in a good deal of salt water, when solt drain 
 off the water and season with cream and butter. 
 
 BAKED MACARONI. 
 
 Boil one-half pound of macaroni until quite soft, put it 
 into a vegetable dish, with pepper and salt, a small piece of 
 butter, and some grated cheese. Bake ten or fifteen minutes, 
 until slightly browned. 
 
 BEETS. 
 
 Boil until tender; season with butter, pepper and salt. 
 
 STEAMED RICE. 
 
 Wash in three or four waters, put in the steamer, allow 
 full three times as much water as rice; put in a little salt. 
 When done the kernels will remain whole and yet be soft. 
 
 HULLED CORN. 
 
 Put in an iron kettle a quantity of shelled corn, with water 
 enough to cover. Place two cups of hard wood ashes in a bag 
 and boil with the corn until the hulls begin to start. Strain 
 off the lye, remove the ash bag and boil in clear water. Strain 
 off once again and boil until done. Salt to taste. 
 
 STUFEED EGG PLANT. 
 
 Cut the plant in two; scrape out the inside and put it in a 
 saucepan with a little minced ham; cover with water and boil 
 until soft; drain off and add two tablespoonsful grated 
 crumbs, one tablespoonful of butter, half a minced onion, 
 with pepper and salt to taste. Fill each half with the mix- 
 ture; add a small lump of butter and bake for fifteen minutes. 
 Or, if preferred, omit ham, using more l)read crumbs and 
 mixinsj them with beaten egg yolks (two to an egg plant). 
 
 FRIED OYSTER PLANT. 
 
 Scrape and lay in cold water ten minutes. Boil tender, 
 drain, and when cold mash with a wooden spoon, picking out 
 
Exchange Cook Book. 55 
 
 the fibrous parts. Wet to a paste with milk; work in a little 
 butter and one and one-half eggs for each cupful of oyster 
 plant. Beat the eggs very light, season to taste, make into 
 round, flat cakes, dredge with flour, and fry to a light brown; 
 drain off the fat and serve hot. 
 
 SPINACH. 
 
 Wash well, cook in salted, boiling w^ater. Drain and chop 
 fine. Put in a tablespoonful of butter into a saucepan with 
 seasoning. Stir in the spinach and beat smooth. Add a 
 tablespoonful of cream, or two of milk. Serve hot. 
 
 CAULIFLOWER. 
 
 Boil in water to which a little salt has been added. Drain 
 and lay in a deep dish with flower uppermost. Make a cup 
 of cream or drawn butter sauce, and pour over. 
 
 SOUTHERN WAY OF COOKING SWEET 
 POTATOES. 
 
 Steam half a dozen sweet })otatoes until soft; remove from 
 steamer and peel, cut in slices half an inch thick, put in a 
 bakingpan; pour melted butter over them, sprinkle them with 
 granulated sugar and brown in the oven. 
 
 STUFFED BELL PEPPERS. 
 
 Take either red or green bell peppers, the largest you can 
 get; halve them, take out all seeds, and stuff them with a 
 force-meat made from any kind of cooked meat, or fowl, chop- 
 ped flne, add half as much crumbed bread as meat; also a 
 little grated onion and salt; no pepper; pour over this enough 
 melted butter and water to bind together. Fill the half pej)- 
 })ers with this, rounding them up on top and bake. 
 
 TOMATOES STUFFED WITH RICE. 
 
 Take large, smooth tomatoes; do not skin them; cut a thin 
 slice from the stem end, scoop out the inside, but leave a shell 
 
56 Exchange Cook Book. 
 
 half an inch thick; save the tomato you have taken out; chop 
 tine. Season witli pepper, salt, melted butter and a little 
 sugar. Add as much cooked rice as tomatoes; fill tomato 
 shells, and bake half an hour. 
 
 OKRA. 
 
 Take young okra pods, wash them and boil them until 
 tender in salted water. Season with pepper, butter and salt, 
 if needed. 
 
 EGG PLANT. 
 
 Peel and cut in pieces one large or two small egg plants. 
 Boil in salted water until soft. Mash and ijut through a col- 
 ander. Add two or three eggs (beaten separately), two table- 
 spoonsful of milk and flour to make a batter, season with salt 
 and pei)per. Drop by spoonful in hot lard and fry a golden 
 brown. Serve very hot. 
 
 FRIED EGG PLANT. 
 
 Cut in slices, salt, and let them stand for one hour; wash 
 off the salt and wipe dry. Di]) in egg, then crumbs, and fry. 
 
 BOILED CORN. 
 
 Boil in salted water twenty minutes. 
 
 PEAS. 
 
 Boil peas in salted water in an uncovered saucepan twenty 
 minutes. Drain and ])Our into a hot dish in which have a 
 tablespoonful of melted butter; add pepper and salt to taste. 
 Serve as quickly as possible. 
 
 STRING BEANS. 
 
 String and break in inch lengths. Soak in cold water half 
 an hour. Drain and put into boiling water with a small piece 
 of bacon or salt pork. Boil half an hour. Drain, add cream; 
 season and dish. Many do not like the pork, in that case add 
 a lump of butter to the cream. 
 
Exchange Cook Book. 5*1 
 
 LIMA BEANS. 
 
 Boil in salted water until soft; season with butter and salt. 
 
 CARROTS. 
 
 Boil in salted water and serve with cream dressing. 
 
 ASPARAGUS ON TOAST. 
 
 Tie the stalks in small bunches, boil them in a very little 
 salted water about half an hour; toast as many slices of bread 
 as there are bunches of asparagus, lay a bunch on each slice, 
 add butter to the water sufficient to make a rich gravy, thicken 
 with a little Hour, season with pepper, and pour over the 
 asparagus. 
 
 SCALLOPED TOMATOES. 
 
 Peel and slice the tomatoes; have ready grated bread 
 crumbs, seasoned with sugar; butter, cayenne pepper and 
 salt. Place alternate layers of tomatoes and crumbs in the 
 dish, and bake two hours. 
 
 MOCK OYSTERS. 
 
 Grate the corn, and allow to every cupful, one egg, a table- 
 spoonful of milk, and a little salt and butter; stir all together 
 and thicken with a little flour. They may be tried in hot 
 lard or cooked on a griddle the same as batter cakes. 
 
 CRANBERRY SAUCE. 
 
 To one quart of cranberries, picked and washed, put one 
 pint of water. Boil about fifteen minutes; stir almost con- 
 stantly with a wooden spoon or paddle, crushing every berry. 
 When they are almost cooked put in one pound of sugar. 
 
 GREEN CORN PUDDING. 
 
 Twelve ears of corn (grated), three eggs well beaten, one 
 pint of sweet milk, one-half cup of butter, one tablespoonful 
 of sugar, pepper and salt to taste. Bake one hour. . 
 
Exchange Cook Book. 
 
 SUCCOTASH. 
 
 This is made of green corn and Lima, string, or butter 
 beans. Have a third more corn then beans, when the former 
 has been cut from the cob and the beans shelled. Put into 
 boiling water enough to cover them, and stew gently together 
 until tender. Pour off nearly all the water, and add a large 
 cupful of milk. Stew in this for an hour; then stir in a great 
 lump of butter, a teaspoonful of Hour wet with cold milk; 
 pepper and salt to taste. 
 
 Br^EAD. 
 
 The foundation of the art of cookery is tlie ability to make 
 good bread, since that is the most important article of diet, 
 and upon its nutritive qualities the health of the family is 
 likely to depend. 
 
 The first necessity for the making of good bread is pure 
 materials, but since these are only four, it is very easy to get 
 them. Flour, yeast, salt and water are the only necessary 
 ingredients. 
 
 Good flour may be known by its creamy color. It is never 
 blue white, and also by the test of squeezing it in the hand. 
 If it is good, it will retain the shape into which it has been 
 pressed. 
 
 There are many varieties of yeast; in fact, almost every 
 cook has her especial kind, though the yeast germ is the 
 same in all, and any yeast which will rise, and is not sour, is 
 entirely satisfactory. Compressed yeast, when fresh, is, on 
 the whole, the most convenient to use, as it shortens the pro- 
 cess of bread making. Salt and water are certainly within 
 the reach of all. 
 
Exchange Cook Book. 59 
 
 Yeast is a fungoid plant, which grows in flour and water. 
 This growth is accompanied by a fermentation which pro- 
 duces alcohol and carbonic acid gas. When the bread has 
 risen to twice its original bulk, it is put into an oven of more 
 than three hundred degrees, which kills the yeast; the alco- 
 hol has escaped, but the carbonic acid gas has formed bub- 
 bles, which have made the bread light. 
 
 Bread always weighs more than the flour of which it is 
 made, because some of the water is retained in it. One 
 pound of flour usually makes a pound and a quarter of bread. 
 
 Yeast grows best at a temperature ranging between seven- 
 ty-five and eighty-five degress. 
 
 A good loaf of bread ought to be of a uniform brown color, 
 rounded on top, and of a sweet and nutty flavor. The reason 
 so much bread is tasteless and even sour, is because it is 
 allowed to rise too long. 
 
 Now as to the details of the process. I will take it for 
 granted that my reader is a beginner in the art of bread- 
 making. There are two ways of making bread, one is to 
 "set a sponge," that is put the yeast in a soft batter of flour 
 and water, the other is to mix it in dough immediately. As 
 the latter process takes less time, and always produces good 
 bread, I will describe that: 
 
 In one quart of luke-warm water dissolve one cake of com- 
 pressed yeast and one heaping teaspoonful of salt. Remem- 
 ber hot water would kill the yeast. Add flour until it is stiff 
 enough to knead, without sticking to your hands or to the 
 bread board, but not any more, or your bread will be dry. 
 Knead it until the yeast is thoroughly mixed with the other 
 ingredients, then slip into a greased bowl. Grease the bowl 
 so that you will not waste flour by having the dough stick to 
 the bowl, and use a bowl of earthenware in preference to a 
 tinpan, because it is so much thicker it will keep the bread 
 at a more even temperature. Brush the to]) of the dough 
 
60 Exchange Cook Book. 
 
 with melted butter, so that no hard crust will form. Cover 
 your bread with a clean cloth and a blanket, and set it some 
 place where the heat is not less than seventy-fire degress or 
 more than eighty-five degrees, and where it will continue 
 about the same. Don't put it too near a hot cook stove, and 
 be equally careful about draughts. In about three hours 
 your dough will have rounded up beautifully. As soon as it 
 is twice its original bulk, it is ready to make into loaves. 
 This quantity usually makes three loaves, or two and a pan 
 of rolls. Knead for a few minutes, but without adding more 
 fiour, form into loaves and place them in greased pans. Put 
 melted butter on them, and let them rise an nour. Try your 
 oven to see if it is hot enough. If you can just bear your 
 hand in it while you count twenty-five slowly, it is about 
 right. Bake them about an hour. A gas stove will bake 
 bread in forty-five or fifty minutes, so something depends on 
 the oven. When you take the bread out of the pans tap 
 them on the bottom. If they give out a hollow sound they 
 are done. 
 
 If you desire to make more bread at once, it is not neces- 
 sary to increase the yeast in the same proportion. One cake 
 of compressed yeast is enough to use with two quarts of 
 water, and it will take it very little, if any, longer to use. I 
 have not tested its lightenning qualities further than this. 
 It might do for even more, but that I cannot vouch for. 
 
 The rolls made from this dough are very good, too. If 
 rolled out and cut out with a biscuit cutter, spread with 
 butter, and folded over they make pocketbook rolls, which 
 are particularly nice. 
 
 Bread made according to these directions will always be 
 good and sweet. It is not the only way to make good bread, 
 but it is a sure and easy way. 
 
ExcHAXGE Cook Book. 61 
 
 HOP YEAST. 
 
 Three quarts water, one pint hops, one pint sliced pota- 
 toes, one cap sugar, three-fourth cup of salt, one tablespoon- 
 ful ginger. Put the hops in a bag, and then put them with 
 the potatoes into the water, which must be measured, let 
 them boil together until the potatoes are done, then put the 
 potatoes through the col lander, press out all the water from 
 the bag of hops into the kettle, and after putting the pota- 
 toes back into the water measure it to be sure there are three 
 quarts, if not add enough water for that amount. Then after 
 adding the sugar, salt, and ginger, and letting it come to the 
 boiling point, thicken it with three tablespoonsful of Hour, 
 smoothed with cold water, pour out into a crock, let it cool, 
 and stir into it one and one-half cups of good yeast, when 
 bubbles begin to form thickly on top, cork it tightly in a jug 
 after taking out the cup and one-half which will be used next 
 time the yeast is made, and which should be kept in another 
 jug and not opened. This yeast is infallible if made exactly 
 by the receipt, and will not sour under most trying circum- 
 stances. It will keep from one month to six weeks in the 
 hottest weather, but must be kei)t in the cellar or other cool 
 place. — M7's. 7 has. D. Logan. 
 
 HOME-MADE YEAST. 
 
 Boil a pint of hops in a quart of water. Let it boil slowly 
 for half an hour. Strain it on a pint of flour; add one table- 
 spoonful of salt, when cool stir in one cupful of yeast. When 
 it rises put it away in a tightly corked stone jug. 
 
 SALT RISING BREAD. 
 
 Into a pint of milk, stir half a teacupful of flour, and one 
 teaspoonful of salt. Put in a bottle and that in warm water. 
 Let it stay until light, add luke-warm water, then stir in 
 enough flour to make a dough. Form into loaves, let rise 
 and bake. 
 
62 Exchange Cook Book. 
 
 GRAHAM BREAD. 
 
 Half cup of yeast, pint of warm milk or water, and flour 
 enough to make a tliin batter. Let it rise over night. Stir 
 in, in the morning, half a cup of sugar, salt, teaspoonful of 
 saleratus dissolved in water, and Graham enough to make a 
 very stiff batter. Beat all the ingredients thoroughly into 
 the sponge before adding the Graham, and then stir in the 
 Graham, a little at a time, beating well. Shape into loaves 
 and bake an hour and a half. The oven should not be so hot 
 as for white bread. 
 
 ROLLS. 
 
 To one and a half joints of bread sponge add one table- 
 spoonful of sugar, one teaspoonful of salt, two tablespoons- 
 ful lard, the whites of two eggs well beaten, and flour enough 
 to make dough. Let it rise until light, then knead it down 
 and let it rise again. Form into rolls, and when they are 
 light bake them. 
 
 ENTIRE WHEAT BREAD. 
 
 One quart of warm water, one yeast cake, one tablespoon- 
 ful of salt, two of sugar, and two and one-half pounds of 
 entire wheat flour. Mix and let stand three hours. Stir it 
 doAvn and pour in pans, allowing room to rise. Proof half 
 an hour, and bake twenty minutes for one-pound loaves. — 
 Good Housekeeping. 
 
 WHOLE WHEAT MUFFINS. 
 
 Dissolve a half cake of compressed yeast in half a pint of 
 milk, and add sufficient quantity of rich milk to make a pint. 
 Stir into it three cups of whole wheat flour, and set in a warm 
 place to rise. When light, stir in two well-beaten eggs, and 
 turn into gem irons, half flUing them. Let them rise until 
 very light, and bake in a quick oven. 
 
Exchange Cook Book. 63 
 
 RUSK. 
 
 One pint of milk, half a cup of melted butter, two beaten 
 eggs, one cup powdered sugar, one quart of flour, half a cake 
 of compressed yeast melted in luke-warm water, or one half a 
 cup of other good yeast. Mix well; set it away to rise; when 
 risen to twice its original size, knead well, adding more flour 
 if necessary, make into rusk, put into a pan to rise again 
 When quite light, bake in a moderate warm oven about three- 
 quarters of an hour. 
 
 CRUMPETS. 
 
 Time: five minutes after the top has blistered. One and 
 one-half ounces of German yeast, or a gill of common yeast, 
 a quart of warm milk, a cupful of melted butter, a little salt. 
 Make the milk warm, and stir it into the yeast with a little 
 salt; add a sufficient quantity of flour to make it into a batter. 
 Set it to rise for half an hour, then add a cupful of melted 
 butter. Stir it well in, and pour it into iron rings, previously 
 placed on hot griddle, and bake them very lightly on both 
 sides. When required toast them on both sides, taking care 
 they do not burn. Butter them nicely, cut them across, and 
 put them up on a hot plate. Serve them quickly; hot. — 
 Mrs. Coriieau. 
 
 SALLY LUNN. 
 
 In one pint of luke-warm water dissolve half a cake of 
 compressed yeast, and a teaspoonful of salt. Stir in one 
 quart of flour, two eggs well beaten, and a tablespoonful of 
 butter melted. Put it into a pan and let it rise. When light 
 bake it. When it is done, split it open and butter it. Serve 
 very hot. 
 
 ENGLISH MUFFINS. 
 
 One pint of milk and water mixed. Dissolve in this a little 
 salt and one-half cake of compressed yeast, add one Qgg^ 
 
64 Exchange Cook Book. 
 
 (beaten), and enough flour to make a thick batter. Let it 
 rise till very light. Bake in muffin rings on a griddle. 
 
 BEATEN BISCUIT. 
 
 Mix one-half pint of cold water, one tablespoonful of lard, 
 one quart of flour and teaspoonful of salt. Rub the lard in 
 the flour, and add water and salt. This makes a very stiff 
 dough. Put it on a board and beat it for thirty minutes. A 
 wooden mallet is the best thing to beat it with. At the end 
 of that time the dough will be very elastic. Pull off pieces 
 and form into l)alls about the size of a walnut, flatten slightly 
 and prick with a fork. They must never be cut out with a 
 cutter. Bake in a quick oven until slightly brown. These 
 are the real old-fasbioned Maryland biscuits, though a very 
 old cook book substitutes cream for water. 
 
 WAFER BISCUIT. 
 
 Made' out of the beaten biscuit dough. Pull off little 
 pieces and roll into balls the size of marbles. Roll out as 
 thin as possible, until they are as big as saucers, if you can. 
 Prick with a fork, and bake very carefully. 
 
 BREAKFAST PUFFS. 
 
 To one pint of flour, add one teaspoonful of salt, one pint 
 of milk, and three eggs, the white and yolks beaten separ- 
 ately until very light. Pour into hot greased muffin tins, 
 only half fllling each tin. Bake in a very hot oven. They 
 will be very light, and of a much more delicate flavor and 
 texture than if raised with baking powder. 
 
 MUFFINS. 
 
 One heaping pint of flour, one heaping teaspoonful of 
 baking powder, one pint of milk, three eggs well beaten 
 (separately), one tablespoonful of butter, and a little salt. 
 
Exchange Cook Book. 65 
 
 BAKING POWDER BISCUIT. 
 
 Sift a teaspoonful of salt and a heaping one of baking 
 powder into one pint of flour. Rub into this one tablespoon- 
 ful of lard. Mix with enough milk or water to make a 8oft 
 dough. Bake in a quick oven. 
 
 CORN DODGERS. 
 
 Put a tablespoonful of lard and a little salt in a pint of 
 corn meal. Pour over it enough boiling water to make a 
 very stiff mush. Set it aside to cool. When luke-warm add 
 three well-beaten eggs. Drop by spoonsful on a greased 
 baking pan. Bake in a hot oven. 
 
 VIRGINIA PONE. 
 
 One teacup of boiled rice, butter size of half an egg, scald 
 two cups of Indian meal in which melt the butter. Mix to- 
 gether with sweet milk, add four eggs (beaten separately), 
 the whites put in just before going into the oven, a little 
 salt. Do not make batter too stiff. Bake about half an hour 
 in shallow tins. — Mrs. Merryman. 
 
 MUSH. 
 
 Make a thin batter of corn meal and water, with a little 
 salt. Beat it well, put in a pan that will lit in your steamer, 
 and let it steam three hours. When you wish to fry the 
 mush after it is cold, cut in slices, dip in flour, and fry in 
 hot lard. Another way to fry mush is to drop the hot mush 
 by spoonful into boiling lard. This is an improvement on 
 the other way. 
 
 CORN BREAD. 
 
 One pint of boiling hot milk poured into a pint of corn 
 meal, four eggs well beaten, two tablespoonsful of flour, salt, 
 teaspoonful baking powder. 
 
Exchange Cook Book. 
 
 STEAMED CORN BREAD. 
 
 Two cups of corn meal, one cup of flour, one cup of sweet 
 milk, one cup of sour milk, one cup of molasses, one tea- 
 spoonful of soda, one teaspoonful of salt; steam three hours. 
 
 CORN GRIDDLE CAKES. 
 
 One pint of milk, three eggs, a little salt, and corn meal 
 enough to make a thin batter. Beat all well together. 
 
 WAFFLES. 
 
 One pint of milk, four eggs, tablespoonful of melted 
 butter, saltspoonful of salt, flour enough to make a thick 
 batter, two teaspoonsful of baking powder. Heat irons well 
 before filling. To make rice waffles add two tablespoonsful 
 of milk and a cup of cold boiled rice to this recipe. 
 
 BUCKWHEAT CAKES. 
 
 One pint of buckwheat flour, two teaspoonsful of baking 
 powder, water enough to make a thin batter, and one salt- 
 spoonful of salt. Beat well and bake on a hot griddle. 
 
 RAISED BUCKWHEAT CAKES. 
 
 Take a quart of buckwheat flour, mix it with enough luke- 
 warm water to make a batter, and one-half cake of compress- 
 ed yeast, add salt. Set to rise late at night. In the morn- 
 ing, if the batter should be too thick, thin with a little luke- 
 warm water. Bake on a hot griddle. 
 
 GRIDDLE CAKES. 
 
 One pint of milk warmed, into this stir a spoonful of melt- 
 ed butter, two eggs well-beaten, a little salt, one teaspoonful 
 of baking powder, flour enough to make a thin batter. 
 Rice cakes can be made by the addition of a cupful of cold 
 boiled rice. 
 
ExcHAXGE Cook Book. 6Y 
 
 (gAI(E fflAKING. 
 
 The greatest care and closest attention to details are 
 always necessary to successful cake making. When you 
 start to make a cake, first measure or weigh all your mate- 
 rials, and prepare them to go into the cake. Sift the flour 
 with the baking powder in it. If fruit is to be used have it 
 already prepared and dredged with flour. Then when your 
 materials are ready, see that your oven is in proper condi- 
 tion, and that your pans are greased and papered. Now, 
 with no delay, you can mix your cake. Cream the butter 
 alone, first, if it is hard, then add the sugar, and cream them 
 together. If yolks of eggs are used they must be well- 
 l)eaten and added next. After that the flour and milk must 
 be put in alternately. Lastly beat in the whites of the eggs, 
 whipped to so Arm a froth that they will not fall out of the 
 bowl if you turn it upside down. It is better to whip them 
 with an ordinary egg-beater, in preference to a Dover egg- 
 beater, because the latter makes the egg of too flne a grain, 
 and not light enough. This makes a great difference in 
 angel food, and sponge cakes, especially. If fruit is to be used 
 it should be put in just before putting the cake in the pans, 
 having been previously well-dredged with flour. Directions 
 for baking will be found in the next article. 
 
 SOME HINTS ON CAKE MAKING. 
 
 The first thing to be considered, as a matter of course, is 
 the material used. First, get good country butter, the whiter 
 the better. I have never heard of any one who succeeded in 
 making nice cake from the creamery butter. Eggs must be 
 fresh and cold in order to beat into a stiff firm froth. 
 
68 Exchange Cook Book. 
 
 The finer the granulated sugar the more confident I am of 
 success. In creaming the butter and sugar I always use a 
 little water. In winter use boiling water, and warm weather 
 cold water; not ice water, but fresh from the well. I like a 
 wooden paddle much better than a spoon for stirring cake, 
 and always use one. 
 
 My tins are lined with paper, well-greased with fresh, 
 sweet lard. Too much care cannot be given the oven, for 
 the finest cake dough is easily spoiled in the baking. Cake 
 requires a rather slow oven at first, until nicely raised and 
 set, then an increase of heat is needed to finish off nicely. 
 
 I am well aware that some are more successful with one 
 recipe than with others, and it is one thing to write out a 
 recipe aud quite another thing to put the cake together. If 
 "practice makes perfect" in any one thing, it does in cake 
 making, therefore my advice to all cake makers is, get a good 
 recipe and stick to it until practice has made perfect. — Mrs. 
 H. G. Post. 
 
 ICING. 
 
 confectioners' sugar icing. 
 Take two glasses just the same size, into one put the white 
 of an egg, into the other the same quantity of cold water, 
 stir together, thicken with confectioner's sugar until it is very 
 stiff, beating hard, add the juice of a lemon, use. 
 
 BOILED ICING. 
 
 Put three cupfuls of sugar in a sauce pan with one cup of 
 water, boil to a thick syrup; pour it boiling hot over the 
 whites of three eggs, stirring hard, add juice of a lemon 
 fiavor with vanilla, spread on the cake warm. 
 
 COLD ICING. 
 
 Is made by beating as much pulverized sugar into the white 
 of an egg as will make a stiff icing, flavor and add one tea- 
 spoonful of lemon juice. 
 
Exchange Cook Book. 69 
 
 FILLINGS FOR LAYER CAKES. 
 
 Use any white cake preferred for the layers and use any of 
 these fillings: 
 
 FILLING FOR ALMOND CAKE. 
 
 One cup of blanched almonds pounded fine; one cup sweet 
 cream, one egg beaten and added thereto, one tablespoonful 
 corn starch, sugar to taste. Cook until the consistency of 
 cream, then add the almonds; flavor with half teaspoonful of 
 bitter almonds; let partially cool, then spread between layers. 
 — Miss Lillie Fisher. 
 
 LEMON FILLING. 
 
 Grate the yellow rind from two lemons and add juice, one 
 cup of sugar, tablespoon of butter, yolks of two eggs, stir 
 constantly over the stove until it jellies, it is better to cook 
 it in a rice boiler, when cool spread between cakes. 
 
 CHOCOLATE FILLING. 
 
 Put two cups of white sugar in pan with half a cup of hot 
 water, boil to clear thick syrup then pour hot over the whites 
 of three well beaten eggs, beating all the time; stir in one 
 cup of grated chocolate, flavor wath vanilla. 
 
 COCOANUT. 
 
 Grate cocoanut over icing between the layers and on top 
 of the cake. 
 
 PINEAPPLE. 
 
 Cover each layer and the top with icing, thickly sprinkle 
 with grated pineapple. 
 
 STRAWBERRY. 
 
 Cover each layer with icing, then with stemmed straw- 
 berries, more icing, then cake; only icing on top layer. 
 
Exchange^ Cook Book. 
 
 ORANGE. 
 
 Two oranges, juice and rind, iuiee of one lemon, one and 
 a quarter pounds of confectioner's sugar, whites of two eggs. 
 
 ROCKY MOUNTAIN. 
 
 One cup each of chopped raisins and almonds, s|»rinkled 
 over icing between layers, and outside. 
 
 POUND CAKE. 
 
 One pound of butter, one })ound of tiour, one pound of 
 sugar, ten eggs, one-fourth of a nutmeg grated, one wine- 
 glass of sherry and brandy mixed. Beat the butter and sugar 
 to a cream, whisk the eggs till they are very light, then add 
 them to the l)utter, and sugar alternately with the flour. Stir 
 in the nutmeg and liquor and beat the whole very hard for 
 ten or fifteen minutes. Line your pan with paper well but- 
 tered, pour in the mixture and bake it in a moderate oven for 
 about one hour. 
 
 WHITE POUND CAKE. 
 
 One pound of powdered sugar, one pound butter, creamed 
 together, one pound of flour, sifted twice; add this alter- 
 nating with the whites of sixteen eggs well beaten. No 
 baking powder. Any flavor you desire. 
 
 WHITE CAKE. 
 
 One cup of butter, two of sugar, cream together; add one 
 cup of milk, then cup and a half of flour, beating well; the 
 whites of eight eggs, well beaten; another cup and a half of 
 flour, in which are two teaspoonsful of baking powder; any 
 extract you prefer, one teaspoonful. 
 
 These three recipes may be varied by any of the following 
 additions: 
 
 For Raisin cake add two pounds of seeded raisins, dredged 
 with flour. 
 
Exchange Cook Book. 71 
 
 For Almond cake flavor with bitter almond, add a pound 
 of almonds, blanched and pounded, or, it" you prefer, sliced. 
 
 Currant cake: One pound of currants dredged with flour. 
 
 Hickorynut cake: Add two cups of hickorynut kernels. 
 
 Citron cake: One pound of citron sliced fine. 
 
 White Fruit cake: Use white pound cake recipe, add one 
 pound of citron sliced, two pounds currants, and two pounds 
 of seeded raisins. All the fruit to be well-dredged with flour. 
 
 For Impel ial cake add to white pound cake, one pound of 
 raisins, seeded, and one pound almonds, blanched and sliced. 
 Almonds and raisins to be dredged with flour. 
 
 For Cocoanut cake (loaf) use either recipe, and add one 
 pound of grated cocoanut. 
 
 For Chocolate Marble use white cake recipe. Take out 
 one-half ot the batter, and add to it a cup of grated choco- 
 late, one teaspoonful of vanilla, and one tablespoonful of 
 powdered sugar; put white, then chocolate in the pan, alter- 
 nately. Use chocolate icing. 
 
 Many other kinds of cake may be made with these cakes as 
 foundations. The white cake is an especially good recipe to 
 use in making layer cakes. 
 
 BLACK FRUIT CAKE. 
 
 One pound and a half of brown sugar, creamed with a 
 pound and a half of butter, fifteen eggs (beaten separately), 
 one pound and a half of browned flour, one cup of black 
 molasses, one teaspoonful of soda dissolved in half a cup of 
 sweet milk, one wine-glass of wine and one of brandy. One 
 tablespoonful of ground spices, mixed: cloves, cinnamon, all- 
 spice and nutmeg, one-fourth of each. When well-mixed, 
 add three pounds of seeded raisins, three pounds of currants, 
 one pound of citron sliced fin«^, one pound of almonds blanch- 
 ed and sliced; all to be dredged with flour. Bake four hours. 
 
12 Exchange Cook Book. 
 
 FRUIT CAKE. 
 
 One pound eacli of sugar, butter, eggs, and flour, one-half 
 cup of brandy and black molasses, mixed; half teaspoonful 
 each of ground cinnamon, cloves, allspice, black pepper and 
 grated nutmeg; two pounds of raisins, two of currants and 
 one of citron sliced fine; all dredged with flour. Bake four 
 hours. 
 
 ICE CREAM CAKE. 
 
 One cup of butter, two of sugar, one cup of milk, whites 
 of eight eggs, two cups of flour and one of corn starch, two 
 teaspoonsful of baking powder. Bake in two layers. Boil 
 four cups of sugar and one cup of water together until clear 
 and candied; and pour it over the whites of four well-beaten 
 eggs, beating hard until it is a stiff cream; add tablespoonful 
 of lemon juice and flavor with vanilla; spread between and 
 over the cakes. 
 
 Here is a new recipe called 
 
 BROWN STONE FRONT. 
 
 First. One-half cup of butter (scant), one cup brown sugar, 
 one-half cup of milk. 
 
 Second. Two cui)s flour, one teaspoon soda, yolks of three 
 eggs. 
 
 One cup chocolate, one cup brown sugar, one-half cup 
 milk, heat to boiling point and put into first mixture, then 
 add the second. — Mrs. H. G. Post. 
 
 TEA CAKE. 
 
 Two eggs, two tablespoonsful of sugar, beaten together; 
 three cups flour, one of milk, two teaspoonsful of baking 
 powder; add last two tablespoonsful of melted butter. Bake 
 half an hour. — Miss Corneal. 
 
 WHITE CAKE. 
 
 Two-thirds cup butter, two cups powdered sugar, two- 
 thirds cup sweet milk, three light cups flour, two teaspoons 
 
ExciTANGE Cook Book. 73 
 
 baking powder, beaten whites of eight eggs. Directions for 
 preparing: Beat bntter to a cream; then add the sugar and 
 beat thoroughly. Next stir in the milk, and lastly add iionr 
 and beaten whites alternately — a little of each at a time. 
 Bake one hour in a moderate oven. This is also excellent 
 for any layer cake you may desire. — 3l7's. Shelby M. Cullom. 
 
 BOSTON SPICE CAKE. 
 
 Half a pound of butter, three-fourths pound of sugar, one 
 pound of flour, four eggs, half pint of sweet milk, two tea- 
 spoonsful of baking powder, one-half grated nutmeg, tea- 
 spoonful of ground cloves and three of cinnamon, add one 
 pound of raisins, if desired. — Ilrs. W. B. Miller. 
 
 ANGEL FOOD CAKE. 
 
 Wliites of eleven eggs, three-fourths of a pint of sugar, 
 half a pint of flour, in which put one teaspoonful of cream 
 of tartar; sift flour and cream of tartar together three times. 
 Beat with a wire beater until it will not turn out of the bowl, 
 sift in the sugar, beating all the time, then add the ^^g\ 
 flavor with a teaspoonful of vanilla. Bake forty-five minutes. 
 
 ROSE ANGEL FOOD. 
 
 Make as above. Adding one teaspoonful of cake coloring. 
 
 SUNSHINE CAKE. 
 
 Make as Angel Food, only using the whites of seven eggs 
 and the yolks of four. 
 
 METROPOLITAN CAKE. 
 
 White layers. Whites of six eggs, two cups of powdered 
 sugar, two cups of flour, three-fourths cup of butter, one cup 
 of corn starch, one cup of milk, teaspoonful of baking powder. 
 This makes two layers. Fruit layers: Two cups of brown 
 sugar, one cup of butter, one of milk, four eggs, three and a 
 half cups of flour, two teaspoonsful of baking powder, one 
 teaspoonful of nutmeg and cinnamon mixed, three cupsful of 
 
Exchange Cook Book. 
 
 raipinB seeded and chopped, and dredged with flour. Bake 
 in two layers in the same pans in which the white was baked. 
 Put together with icing, alternating the fruit and white. 
 Some persons bake only one thick layer of each cake, using 
 large, square pans. Put together with icing. 
 
 Another variety of this cake is made by using only one 
 cup of raisins, one of currants and one of sliced citron. 
 
 ORANG^E CAKE. 
 
 Two eggs, one cup of sugar, one tablespoonful melted 
 butter, half cup of milk, one and one-half cups of flour, 
 two tea spoonsful baking powder, tablespoonful of orange 
 juice, and a little of the grated rind. Mix in the order 
 given; bake in a round jelly cake pan, split and fill with the 
 orange cream. Orange cream: Put in a cup the grated rind 
 of half and the juice of one orange, one tablespoonful of 
 lemon juice, and fill with water. Strain and put on to boil; 
 add one tablespoonful of corn starch wet in cold water, stir 
 in the boiling juice and cook over hot water ten minutes. 
 Beat the yolk of one egg with two heaping tablespoonsful of 
 sugar, stir into the starch, add one teaspoonful of butter, re- 
 move and cool. Fill the cake with the cream and frost. — 
 Mrs. M. E. Harlon. 
 
 CUSTARD CAKE. 
 
 Use orange cake recipe; fill with one })int of milk, one cup 
 of sugar, two tablespoonsful flour, two eggs, salt and flavor- 
 ing. Boil until thick as cream; fill. 
 
 CREAM PUFFS. 
 
 Boil one-half pint of water and three tablespoonsful of 
 butter together, stir in a cup and a half of flour while boiling. 
 Let it cool and add half a teasjjoonful of soda and five well- 
 beaten eggs, drop with a spoon on buttered tins, and bake 
 twenty minutes. Fill them with the following: Put on to 
 
Exchange Cook Book. 75 
 
 boil one pint of milk, beat together one cup of sugar, two- 
 thirds cup of flour and two eggs, stir them into the boil- 
 ing milk, boil together about one minute, stirring all the 
 time; take off, add one teaspoonful of lemon and vanilla 
 mixed. When cool fill the puffs. 
 
 ANGEL FOOD JELLY CAKE. 
 
 Make by Angel Food cake recipe. Bake in layers, and use 
 any kind of jelly preferred. 
 
 JELLY CAKE. 
 
 The old-fashioned jelly cake was made with one cup of 
 butter, two of sugar, three of flour, four eggs, and a cup of 
 milk. It was baked either in thin layers with jelly between, 
 or in a long pan, spread with jelly as soon as baked, and roll- 
 ed while hot, sprinkled with powdered sugar. Now any cake 
 preferred is used. 
 
 SPONGE CAKE. 
 
 Twelve eggs, the weight of ten eggs in sugar, and six in 
 flour; leave out two of the yolks; teaspoonful of flavoring. 
 
 DOUGH CAKE. 
 
 One cup of butter, two of sugar, four of raised dough, 
 three eggs, cup of raisins seeded and chopped, spice to taste. 
 Put all together, except raisins. Mix till soft, with the hand. 
 Let it rise, and when light, add the raisins and bake imme- 
 diately. 
 
 OLD-FASHIONED COMPOSITION CAKE. 
 
 One and three-quarters pounds of flour, three-quarters of a 
 pound of butter, one and a quarter pound of sugar, four eggs, 
 a teaspoonful of soda and two of cream of tartar, pint of 
 milk, tablespoonful of spices, one-fourth each of cloves, all- 
 spices, nutmeg and cinnamon. One and a half pounds of 
 raisins or currants. Mix as you would fruit cake. Bake 
 about one hour. 
 
Exchange Cook Book. 
 
 OLEY COOKS. 
 
 At noon set to rise sufficient yeast to make when risen half 
 a pint. At five or six o'clock warm three-fourths of a pint of 
 milk, half a pound of sugar, fourth of a pound of butter, add 
 one and a half pounds of flour, half a nutmeg grated, and 
 lastly three eggs, well-beaten. Must not be kneaded, only 
 mixed and beaten with a spoon; set in a warm place to rise. 
 If very light at bed-time, push down with floured hand. At 
 nine next day, make in small, round balls in your hand, 
 placing a raisin in the center of each, and put to rise again 
 in a warm place. About tw^o or three o'clock they will be 
 ready to boil in very hot lard. Remove them carefully from 
 the bread board with a floured knife, giving them a gentle 
 roll to shape them; cook quickly. Roll in powdered sugar; 
 elegant. — Mi-s. Elizabeth Brown. 
 
 COCOANUT PUFFS. 
 
 The whites of four eggs, half pound of sifted sugar, one 
 grated cocoanut, stir together until stiff, then form into 
 cakes and bake in a moderate oven, light brown. 
 
 SNOW BALLS. 
 
 Make a batter from any white cake recipe, bake in gem 
 pans, when cold trim off all crust and make as round as pos- 
 sible; stick each on a fork and dip in icing; drop grated 
 cocoanut over them and let them dry on the forks, which 
 you can do by putting them in a pan handles down and «akes 
 projecting over the top of the pan. 
 
 SHREWSBURY CAKES. 
 
 One pound of flour, one pound of sugar, half pound of 
 butter, three eggs; flavor with nutmeg. 
 
 DOUGHNUTS. 
 
 One-half cup of butter, two cups of sugar, four eggs, one 
 cup of milk, two teaspoonsf ul of baking powder, half a nut- 
 
Exchange Cook Book 7*7 
 
 meg, and flour to make stiff enough to roll out; fry. This 
 recipe makes very nice cookies. 
 
 HICKORYNUT JUMBLES. 
 
 Two eggs, one cup of nuts, half pound of sugar, half pound 
 of butter, half pound of flour; drop in tablespoonsful on 
 buttered paper, and bake quickly. 
 
 LITTLE CURRANT CAKES. 
 
 Three eggs beaten separately, one cup butter, one cup 
 sugar, one cup milk, three cups flour, four ounces currants, 
 one-fourth nutmeg, two teaspoonsful baking powder, bake in 
 gem pans. If preferred use a cupful of chopped raisins. 
 
 SPICE NUTS. 
 
 One-half pint of molasses, one pound of butter, two ounces 
 of ginger, one-half pound of sugar, one teaspoonful of soda, 
 one-eighth of spoon of cayenne pepper, one and one-half tea- 
 spoonsful of allspice, two teaspoonsful of cinnamon, one-half 
 teaspoonful of cloves, flour enough to make a batter so stiff 
 that it w411 just drop from the spoon; drop on buttered pans 
 and bake. 
 
 NORAH'S GINGER BREAD. 
 
 One cup of butter, one of sugar, two of molasses, one of 
 sour milk, five cups of flour, three eggs, one teaspoonful of 
 soda, one tablespoonf ul of ginger, two teaspoonsful of extract 
 of lemon, or one lemon, yellow rind grated, and juice added. 
 
 SPONGE CAKE. 
 
 Two cups of sugar, two of flour, in which sift one tea- 
 spoonful of baking powder, ten eggs, beat the yolks with the 
 sugar, the whites to a thick froth, add flour to the sugar and 
 yolks, then some of the whites, so continue until all are mix- 
 ed; flavor with lemon or vanilla, one teaspoonful; excellent. 
 
Y8 Exchange Cook Book. 
 
 Basti^y. 
 
 All pastry should be made in a cool place and as quickly as 
 possible. It should be mixed with ice Avater, on a marble 
 slab, if you have one, rolled with a glass rolling pin, the 
 shortening, whether lard or butter, should be fresh and cohl. 
 Very little water should be used in the mixing. A quick 
 oven is necessary for almost all kinds of pies. To keep the 
 crust from being heavy on the bottom, brush it over with a 
 little beaten white of egg. Brush over the outside top crust 
 of pies with melted butter just before you i)ut them in the 
 oven, when the pie is about ready to take from the oven, 
 brush over the top with well-beaten white of egg, sift a little 
 pow^dered sugar over it and return to the oven a few minutes 
 to set the glaze; it must be carefully watched while glazing 
 or it will burn. This is for fruit pies. For meat pies the 
 top may be glazed with one yolk of egg and a tablespoonful 
 milk mixed. You can also use the white for these pies, 
 omitting the sugar. 
 
 EPICUREAN PIE CRUST. 
 
 Two cups of flour, one teaspoonful of baking powder, one 
 cup of butter, or half of lard and half of butter, one-half 
 cup of ice water, one egg. Sift flour and baking powder to- 
 gether, cut up half the butter, or if you use half lard, all of 
 that, mix with the flour, using a split spoon or a knife. Break 
 the egg in a bowl and beat light, add the water, mix the flour 
 with this, roll out, divide the butter left into three parts, cut 
 one part into small pieces, dot them over the rolled dough, 
 sprinkle lightly with flour, fold lengthwise, roll out again, 
 proceed as before, until all the butter has been used. This is 
 sufficient for two pies, upper and lower crusts. Pie crust 
 can be kept in the refrigerator several days before it is baked. 
 
Exchange Cook Book. 
 
 PASTRY. 
 
 One pound of flour, one pound of shortening (two-thirds 
 butter and one-third lard); wet sufficiently with cold water, 
 and mix with a knife, stirring as little as possible. 
 
 PUFF PASTE. 
 
 One quart sifted flour, three-quarters of a pound good ice- 
 cold butter, take half of it and cho]3 into the flour until it is 
 very fine; then add enough cold water (ice- water is the best) 
 to make a stiff dough. Roll out into a thin sheet and spread 
 with one-third the remaining butter, then fold it up closely 
 into a long roll, re-roll, then spread again; repeat this opera- 
 tion until the butter is used. Do it all as quickly as possible. 
 The quantity of butter may be increased or decreased to suit 
 the taste, or one-half lard may be used instead of all butter. 
 
 PASTRY FOR ONE PIE. 
 
 One heaping cup of flour, one-half cup of butter and lard 
 mixed. Mix quite stiff witli cold water, saltspoon of salt. 
 Will make top and bottom crust. 
 
 CHEESE STRAWS. 
 
 May be made of any puff paste; rolled thin, cut in strips 
 and dusted w^ith grated cheese and as peck of cayenne 
 pepper. 
 
 CHICKEN PIE. 
 
 Boil or steam one chicken; season well with pepper and 
 salt; remove all bones; take two cups of flour, one teaspoon 
 baking powder; make a crust as for biscuit, with one cup of 
 shortening. With half of the crust line a deep dish a little 
 higher than the edge, put in the chicken, cover the top with 
 the other half of the crust, cut one or more holes in the upper 
 crust and bake about three-quarters of an hour. Glaze as 
 already described. 
 
80 Exchange Cook Book. 
 
 LEMON CREAM PIE. 
 
 Into one cup of boiling water, stir one tablespoon of corn 
 starch, which has been dissolved in cold water. Cream one 
 cup of sugar, with one-third of a cup of butter, pour over 
 them the hot starch. When quite cool add the juice and 
 grated rind of one lemon, and one egg, well-beaten. Bake 
 wdth one crust. 
 
 NEW ORLEANS MINCE MEAT. 
 
 Two ])Ounds of boiled beef chopped line, two pounds of 
 suet chopped, two pounds of raisins seeded, two pounds of 
 currants, one pound of citron, teaspoonful each of cloves, 
 cinnamon, allspice, nutmeg, and half one of mace; two tea- 
 spoonsful; mix and pack in an earthern jar. Pour a quart of 
 brandy over the top and cover tightly. This will keej) all 
 winter. When needed take out as much as you wish, add 
 half as much chopped api)le as the mince meat you use, add 
 to it a spoonful of vinegar, two of molasses, sugar to taste, 
 a tablespoonful of melted butter, the juice of one orange, 
 and of one lemon, the grated rind of half of each, and enough 
 cider or water to thin it, if needed. I have estimated that 
 one quart of mince meat was taken from the jar, so as to get 
 the ])roportions correct. 
 
 VIRGINIA POTATO PIE. 
 
 Beat three eggs with a cup of sugar, cream one cup of 
 butter, add the sugar and eggs and beat well; to two cups of 
 mashed potatoes, add one pint of milk, mix this with the 
 other ingredients, flavor with vanilla. Bake with only an 
 under crust. 
 
 LEMON BUTTER. 
 
 Juice of three lemons, grated rind of one, six eggs, two 
 cups of sugar, one of butter, cream butter and sugar, put them 
 on the stove in a rice boiler, add the eggs well-beaten and the 
 
Exchange Cook Book. 8i 
 
 lemons. Stir until thick, it must not boil. Will keep an 
 indeiinite time. This makes very nice pies or pates, bakinpj 
 the crust first, put the butter in the hot crust, set it in the 
 oven to melt. 
 
 PUMPKIN PIE. 
 
 One quart of milk, four tablespoonfuls of butter, four eggs, 
 a cup of sugar, one quart of boiled pumpkin, two tablespoon- 
 fuls of molasses; flavor with one teaspoonful of nutmeg, cin- 
 namon, and ginger each. Beat the eggs and sugar together, 
 add the pumpkin, then the spices and molasses, then the 
 milk. Line pie pans with pastry, fill and bake. Requires a 
 very hot oven. 
 
 ORANGE PIE. 
 
 Take half the grated peel of one orange, the juice of two, 
 add one cup of sugar, the beaten yolks of two eggs, one cup 
 of milk, beat the whites of the eggs to a stiff froth, and stir 
 in the last thing; bake with an under crust. 
 
 LEMON PIE. 
 
 The grated rind and juice of four lemons, half cup of but- 
 ter, three cups of sugar, eight eggs, one pint of cream, cream 
 together the butter and sugar, add the yolks, then the lemons, 
 then the milk, lastly the whites beaten to a stiff froth; put in 
 plates lined with puff paste, with no upper crust. 
 
 CUSTAED PIE. 
 
 Two eggs beaten with half a cup of sugar, add one pint of 
 milk, a little salt, bake in a slow oven with only a bottom 
 crust; flavor. 
 
 FRUIT PIE. 
 
 LTse epicurean pie crust, line the pan and fill with fruit of 
 any kind already sweetened, the fruit may be stewed first if 
 you prefer. Wet the pastry around the edges, cover with' 
 
82 Exchange Cook Book. 
 
 the top crust in which you have made a few slits to let out 
 the steam. A good way to prevent the juice running over in 
 a fruit pie is to make a cornucopia of stiff letter paper, cut the 
 pointed end off about an incli, and put this end in the slit in 
 the pie, so that the cornucopia will remain upright and hold 
 the juice, when the pie is baked remove tlie cornucopia and 
 the juice will run back into the pie. 
 
 PRESERVED FRUIT PIE. 
 
 The crust for preserved fruit pies, should be baked before 
 the fruit is put in, they may be (covered w^ith a meringue of 
 sugar and white of egg, and tlien put in the oven to set the 
 meringue, or they can be covered with sweetened whipped 
 cream . 
 
 STRAWBERRY SHORT-CAKE. 
 
 Make a dough as soft as it can be rolled, of one pint of 
 flour and one teaspoonful of baking powder sifted together, 
 add half a teaspoonful of salt, chop up a heaping tablespoon- 
 ful butter in the flour, mix with half a cup of milk or water. 
 Divide the dough in two, roll one out about half an inch 
 thick, spread with soft butter, then roll out the other half 
 same size, place over the flrst one and bake in a greased pan. 
 As soon as they are baked separate them, and when cold, put 
 a thick layer of sweetened strawberries between the two 
 crusts, sprinkle the upper crust with sugar. To be cut in 
 slices and eaten with cream. Any other kind of berries or 
 fruit may be used for short-cake — grated ])ineapple, grated 
 cocoanut, and oranges sliced, are very nice. 
 
 ANNIE'S PUDDING. 
 
 One quart of sweet milk, nine eggs beaten separately, nine 
 tablespoonfuls of flour, saltspoon of salt, bake three-quarters 
 of an hour, or steam one hour. Serve hot with any kind of 
 sauce. 
 
Exchange Cook Book. 83 
 
 APPLE FRITTERS. 
 
 Take three eggs, a quart of flour, a teaspoont'ul of salt and 
 enough milk to make a stiff batter, two teaspoonfuls of baking 
 powder, add one pint of sour apples chopped fine, fry in very 
 hot lard. Wine sauce. 
 
 APPLE SNOW. 
 
 Steam a dozen juicy apples; pass the pulp through a sieve; 
 ytir in half a cupful of granulated sugar, and a teaspoonf ul of 
 extract of lemon. Beat the whites of six eggs to a stiff froth, 
 and then add the apples and beat, adding two cups of powder- 
 ed sugar; heap the "apple snow" on a large glass dish; add 
 to it bits of currant or raspberry jelly. Very nice to fill 
 tarts or pies, the crusts of which are already baked. 
 
 CHOPPED APPLE PUDDING. 
 
 Chop a pint of sour apples, grate a pint of bread crumbs, 
 put a layer of apples in a pudding dish, sprinkle with sugar 
 and a little cinnamon, then add a layer of bread crumbs and 
 small pieces of butter; proceed with apples and bread until 
 all are used; bake one hour. Serve with sauce, or cold with 
 cream. Any fresh or canned fruit can be used instead of the 
 apples. 
 
 FRUIT ROLL. 
 
 Make dough as for strawberry short-cake, roll it out about 
 twic« as long as wide, spread with any kind of fresh, or 
 canned fruit, roll up as tight at possible, cut the ends even, 
 and either bake, or steam, about one hour; serve with sauce. 
 
 APPLE DUMPLINGS. 
 
 Make same dough as for strawberry short-cake, divide into 
 twelve pieces, roll each one out separately, peel and core 
 twelve medium-sized apples, fill the centers with sugar and 
 grate a little nutmeg on each apple, wrap each one in dough, 
 
84 ExcHJLNGE Cook Book* 
 
 bake one hour, or steam one hour and a quarter. Very nice 
 made with whole, peeled, clingstone peaches.- Serve with 
 any desired sauce. 
 
 STEAMED PUDDING. 
 
 Here is a cheap steamed pudding, that is very nice: One 
 egg, one large spoon of butter, one-half cup of cold water, 
 two large spoons of sugar, two cups of flour, salt, two tea- 
 spoons of baking powder. You can use any fruit you like, 
 or spice it. Will steam in one hour. — 3f7's. H. G. Po^t. 
 
 FRUIT OR BERRY PUDDING. 
 
 Make a batter of one cup of butter, two of sugar, three of 
 flour, four eggs, and a cup of milk, one teaspoonful of baking 
 powder, add one cup of fruit or berries of any kind, either 
 fresh or canned, sprinkle a tablespoonful of flour over the 
 fruit. Bake half an hour and serve with sauce. 
 
 TRANSPARENT PUDDING. 
 
 One-half pound butter, one-half pound powdered sugar 
 creamed together, one-fourth nutmeg grated, eight ^gg,» 
 beaten separately, flavor with vanilla, beat all together and 
 bake in patty ))ans Avith an under crust of pufl" paste. To 1)e 
 served cold. 
 
 SWEET WAFERS. 
 
 Cream two tablespoonfuls of sugar and one of butter to- 
 gether, add two tablespoonfuls of flour, two eggs well beaten 
 and half a pint of milk. Bake in a quick oven in little pie 
 pans. Sprinkle with powdered sugar, ]^ut crab apple or 
 other jelly between and fold over once. 
 
 ENGLISH PLUM PUDDING. 
 
 One pound brown sugar, flfteen eggs, whites and yolks 
 beaten separately, half a cup of black molasses, two pounds 
 chopped suet, two pounds bread-crumbs, the juice and a little 
 of the grated rind of one orange and of one lemon, one table-: 
 
ExcHAi!«-GE Cook Book. 85 
 
 spoonful of spices, ginger, cinnamon, allspice, and nutmeg, 
 one-fourth of each; two ounces of sliced almonds, one and 
 one-half pounds seeded raisins, one and one-half pounds cur- 
 rants, one pound sliced citron. Fruit to he dredged with 
 flour. Mix sugar, eggs, crumbs, suet and spices together, 
 add molasses, orange and lemon juice, one wine-glass of wine 
 and one of brandy, then add fruit and nuts. Steam in a 
 buttered mold for six hours. Serve hot with rich sauce. Can 
 be kept for months and steamed until hot whei: used. 
 
 PUFF BATTER PUDDING. 
 
 Mix one cup of Hour and a saltspoon of salt in one cup^ of 
 cold milk. Heat in a double boiler one cup of milk, when 
 scalding add the mixed milk and Hour, stir until it is thick, 
 add one-half cup of butter; remove from the tire and when 
 cold add four well-beaten eggs. To be either baked or steam- 
 ed; either in cups or all in one. Serve hot with anj sauce 
 preferred. 
 
 8N()W DUMPLINGS. 
 
 Have several apples pared and cored; wash a pint of rice, 
 and roll the apples in it, so that the rice will adhere; wrap 
 the apples in pieces of dough, continue until you use up the 
 apples. Put a napkin in the steamer, and put in it the dump- 
 lings; steam until done. Serve with cream and sauce. 
 
 SUET STEAM PUDDING. 
 
 One teacup chopped suet, one cup of raisins stoned and 
 chopped fine, one teacup of molasses, one cup of milk, a little 
 salt, one teaspoon of soda, three cups of Hour; steam three 
 hours. This pudding is very nice with almost any other 
 kind of fruit instead of raisins, if a juicy fruit like cherries 
 is used add flour. 
 
 STEAMED INDIAN PUDDING. 
 
 Two quarts sweet milk, heated to boiling point. Stir in 
 two cups meal mixed well with one tablespoon of flour. Re- 
 
86 Exchange Cook Book 
 
 move from the fire, salt, and sweeten with molasses. Add 
 one-half teaspoon ginger, one-half teaspoon cinnamon, stir in 
 two cups of cold milk and steam three hours or more. 
 
 GERMAN PUFFS. 
 
 Ten eggs, whites and yolks beaten separately; nine table- 
 spoonfuls 01 flour, one quart of milk, a little salt. Bake in 
 muffin rings in a quick oven. — 3iiss Corneau. 
 
 SAUCE. 
 
 One cup of sugar, one large tablespoonful of butter mixed 
 to a cream, beat in the yolk of an ^^^,\ one-half teacup of 
 wine with same quantity of boiling water. Mix all and keep 
 hot over tea kettle of hot water, When ready to serve stir 
 in the beaten white of the egg. — Miss Corneas. 
 
 A FRENCH FRITTER BATTER. 
 
 Put a heaping cupful of flour into a bowl, add two yolks 
 of eggs, a tablespoonful of olive oil, and one or two spoons 
 of lemon juice. Stir it well, adding water enough to give it 
 the thickness of ordinary batter. This may be used at once, 
 but can be put away for a day or so. Before cooking stir in 
 the whites of two eggs beaten to a very stiff froth. Add a 
 pint of fruit cut in small pieces. Makes a delicious fritter. 
 When done, sprinkle sugar over the tops. 
 
 JAPANESE FRITTERS. 
 
 A Japanese fritter is made precisely the same as a cream 
 fritter from a cream-puff paste fried. Put one-half a pint of 
 milk, and two ounces of butter on to boil, then add four 
 ounces of flour; stir until you have a thick paste; take from 
 the fire and add, one at a time, four eggs, mixing and beat- 
 ing each before the other is added; drop this mixture by tea- 
 spoonfuls into hot fat. Serve with powdered sugar or with 
 a sauce. 
 
Exchange Cook Book. *' 
 
 PRESERVE PUFFS. 
 
 Roll out very thin some puff paste, cut in round pieces, lay 
 frnit iam over," wet the edges with the white of an egg, cover 
 with another round piece rolled thinner thar. the lower one. 
 press the edges together, then bake fifteen nnnutes m a very 
 hot oven. 
 
 FIG PUDDING. 
 
 Chop together half pound of tigs, one cup suet, half cup 
 bread crumbs, one tablespoonful of sugar, three eggs, one 
 cup milk, one glass of wine and flour to make a batter dough. 
 Steam two hours. 
 
 BUTTER AND SUGAR SAUCE. 
 
 One cup of butter, two cups of powdered sugar. Cream 
 together until very light. Flavor with vanilla and emou 
 juice mixed, or with wine^ To be served piled, as ,t falls 
 from the spoon, not smooth. 
 
 YELLOW SAUCE FOR PUDDINGS. 
 
 One cup of sugar, half one of butter, the yolk of one egg. 
 all beaten to a cream, add half a cup of sherry wure. put m 
 a rice boiler on the back of the stove for halt an hour. 
 
 CLEAR SAUCE. 
 
 Two cups of granulated sugar, one-third of a cup of water 
 the yellow rind and juice of one lemon. Bo, together unttl 
 the syrup thickens. Strain out the lemon niid. 
 
 CREAM SAUCE. 
 
 One cup of milk, one of sugar, three teaspoons of corn_ 
 starch-, boil it a few minutes, then add one tablespoon ot 
 butter and two of brandy. 
 
 WINE SAUCE. 
 
 Three cups of sugar, one of butter and one of wine; set 
 the cup in boiling water for one hour. 
 
88 Exchange Cook Book. 
 
 STRAWBEEEY SAUCE 
 
 One-half cup of butter, one cup of sugar, the beaten white 
 of an egg, one cup of strawberries, mashed. Rub butter 
 and sugar to a cream; add the beaten white of the egg, and 
 the strawberries thoroughly mashed. — 31) s. Bohert Gordon 
 liar die, Boston. 
 
 RUM SAUCE FOR ICE CREAM. 
 
 Have a handsome mould of cream, such as a melon, 
 bunch of asparagus or individual mould. Serve with any 
 of these a good spoonful of rum sauce, made as follows: 
 Heat a cupful of sugar with a very little water in a skillet, 
 cooking until it nearly caramel. Take off and add a liberal 
 amount of rum, served cold with the cream, for dinner or 
 lunches.— 3/rs. T. S. Wood. 
 
 CREAM SAUCE. 
 
 Put a teaspoonful of butter in a sauce pan on the stove, 
 add a teaspoonful of flour, stirring well, pour over this a cup 
 of cream, add a pinch of salt, a heaping tablespoonful of 
 sugar, boil until the flour is cooked, about two minutes; take 
 off the stove and add a glass of wine. Very nice for boiled 
 rice, apple dumpling or plain pudding. 
 
 AN OLDFASHIONED EGG SAUCE. 
 
 To a half-cup of butter, add one of sugar, cream together; 
 beat well the whites of three and the yolks of two eggs, add 
 to the butter and sugar; grate in a fourth of a nutmeg, boil 
 one cup of wine and j^our over the other ingredients; put in 
 a double boiler on the stove, let it boil two minutes, stirring- 
 all the time. Good for any pudding or fritters. 
 
 BOILED CUSTARD. 
 
 One quart of milk, put in the rice boiler, and when almost 
 boiling add the yolks of six eggs, which have been well 
 beaten with four tablespoonfuls of powdered sugar; add a 
 
Exchange Cook Book 89 
 
 teaspoonful of corn starch mixed with a little cold milk. Let 
 it thicken while you stir it all the time it is on the fire, and 
 while it cools. As soon as it is thick add a teaspoonful of 
 vanilla, when cool pour into cups. If you prefer you can 
 beat the eggs well and stir in. 
 
 PINEAPPLE JELLY. 
 
 Juice of one lemon and two oranges, one-third box gela- 
 tine, one cup of sugar, one can grated pineapple, whites of 
 three eggs. Stir lemon and orange juice together with the 
 sugar, add gelatine dissolved in a little cold Avater, and one 
 pint of boiling water. Set out to cool a little, then add pine- 
 apple and beaten whites. Serve with whipped cream. If the 
 oranges are large, use a little more gelatine. 
 
 GELATINE CUSTARD. 
 
 One cup of powdered sugar, four eggs beaten together 
 until very light, have a pint of milk heated in the rice boiler 
 until almost boiling, pour it over the eggs and sugar, beating 
 hard all the time. Soak two tablespoonf uls of gelatine in a 
 cup of milk, pour into the custard, let all come to a boil in 
 the rice boiler; flavor and pour into molds. 
 
 PRUNE JELLY. 
 
 Stew one pound of prunes until soft, strain the juice in 
 which they were boiled and put in a double boiler, adding 
 half a cup of sugar and one ounce of gelatine, that; has been 
 soaked until soft. Let this simmer, add the prunes from 
 which you have removed the seed; cook ten minutes. Pour 
 into molds, set upon ice. When cold serve with cream. 
 
 JUDGE PETERS. 
 
 To one box of gelatine dissolved in one-half pint of cold 
 water, add one pint of boiling water, two cups of sugar, and 
 the juice of three lemons, oranges in layers, three bananas 
 sliced, six custard nuts cut in thin slices, five figs, eight sugar 
 
90 Exchange Cook Book. 
 
 dates (or plain). Strain the jelly over the fruit and cool. 
 Serve with whipped cream. Can fix this to suit yourself. 
 Put in any fruit you like, and cool in any form. — Mrti. H. 
 G. Post. 
 
 A GOOD LEMON JELLY. 
 
 Soak one package of gelatine in half a pint of cold water 
 for two hours or more. Pour on this one quart of boiling 
 water, and add a pint of sugar, put in a double boiler, and 
 stir until the sugar and gelatine are dissolved; then add half 
 a pint of lemon juice, and strain. Turn into molds. 
 
 JELLY OF ORANG^ES. 
 
 Make this jelly the same as leniun, except that a pint and 
 a half of boiling water is to be used, besides one pint of 
 orange-juice. When the oi'anges are not sour, add the juice 
 of one lemon. 
 
 CHARLOTTE RUSSE. 
 
 Line a glass dish with sponge cake. Beat one pint sweet 
 cream and the whites of three eggs to a stiif froth; sweeten 
 the cream to taste; flavor with teaspoonful of vanilla, and 
 mix the cream and egg froth; then pour over the cake the 
 cream and froth of eggs. Can be served at once, but will 
 keep several hours. 
 
 Another way to make charlotte russe is as above, except 
 to dissolve two tablespoonsful of gelatine in half cup of milk 
 sweetened with tablespoonful of sugar, and add this to the 
 cream and eggs, after they are frothed. 
 
 TAPIOCA JELLY. 
 
 Soak one cup of tapioca in a quart of watei- all night, in 
 the morning put it in a double boiler and let it cook for 
 fifteen minutes, stirring constantly. Then sweeten (two 
 tablespoonfuls of sugar are generally used, but in this suit 
 your own taste), saltspoonful of salt, teaspoonful of flavor. 
 Pour in a glass dish to cool. ' 
 
Exchange Cook Book. 91 
 
 This jelly is often made by using a layer of the jelly, then 
 one of either canned or fresh fruit sweetened, then another 
 layer ^>f jelly. When cold, serve; either with or without 
 cream. 
 
 This recipe can also be used, and instead of boiling, bake 
 as a pudding. A cup of fruit mixed through it is an improve- 
 ment. Bake slowly two hours. 
 
 CUCUMBER PICKLES. 
 
 Three gallons soft water, one gallon cider vinegar, two 
 quarts salt. Wash your cucumbers and put them in this 
 brine. When you wish to use them freshen them by soaking 
 in cold water. Put them in a kettle, cover with w^eak vine- 
 gar, put grape leaves over and scald until green. Then put 
 the pickles and spices in jars and cover with oood strong 
 cold vinegar. For one gallon of vinegar mix one cup white 
 mustard seed, one ounce stick cinnamon, one teaspoonful 
 whole cloves, two red peppers, a few small onions, one pint of 
 sugar, one teaspoon of mace and a few pieces of horseradish. 
 — Mrs. 2. D. Logan. 
 
 SMALL WHITE ONIONS. 
 
 Take small silver onions and peel them, lay them in salt 
 water for one day, then drain them and put them in bottles; 
 boil mace, whole red peppers and vinegar together, let it 
 cool and pour over the pickles. 
 
 GREEN TOMATO PICKLES. 
 
 Half bushel green tomatoes thinly sliced wnth skins on, 
 and laid in jars for twenty-four hours, with salt between 
 each layer, squeeze out all salt water. Slice eighteen large 
 onions, half a pint white mustard seed, one ounce of black 
 pepper, one ounce allspice, one ounce cloves, mixed well to- 
 gether, then put into a preserving kettle a layer of tomatoes, 
 
92 Exchange Cook Book. 
 
 onions and spice, till the vessel is within two inches of being 
 full, and cover them with good vinegar, and let them stew 
 gently for t^vo hours. 
 
 SMALL CUCUMBERS. 
 
 Wash small cucumbers and drop them in a jar containing 
 a gallon of strong vinegar, a cup of salt, two tablespoonfuls 
 of white mustard seed, the same of grated or sliced horse- 
 radish, and the same of pickle spices mixed, and a few pods 
 of red pepper; stir well. Keep the jar covered closely. 
 Onions, not too large, may be pickled this way. May be 
 used in a week or ten days. 
 
 MANGOES, 
 
 Select green cantaloupes about the size of a large orange, 
 cut a slit in the side, and with a teaspoon take out the seed. 
 Make a brine that will float an egg, put the melons in this, 
 cover, and put on a weight that Avill keej) them under the 
 brine, in four or five days, or you can wait longer, take them 
 out of the brine and soak them twenty-four hours in fresh 
 water. Take some young beans, very small cucumbers, small 
 silver onions peeled, a few very small red peppers, and some 
 chopped cabbage; also, ground s])ices — mace, allspice, cin- 
 namon and cloves — white mustard seed and celery seed. Use 
 these in the proportions you desire; pour boiling, salted vine- 
 gar over them, as soon as cold squeeze them out of the vine- 
 gar and till the mangoes tightly, sew up and put in a stone 
 jar; heat to scalding, enough vinegar to cover them, in which 
 put to every gallon, one pint of sugar and half a cuj) of the 
 mixed spices for pickles that you can buy in any groceiy 
 store. Pour this boiling hot over the mangoes, })our off and 
 heat and pour over again two days in succession, then put a 
 weight on them so they will be under the vinegar, cover the 
 jar, tie a paper over that, and they will keep for years. 
 " Green tomatoes, large cucumbers and large peaches can be 
 used as mangoes and stuffed like the foregoing recipe. 
 
Exchange Cook Book. 93 
 
 PICCADILLI PICKLES. 
 
 One head cabbage, one dozen ciu-umbers, one dozen green 
 peppers, one dozen white onions, one-half peck of green toma- 
 toes, chopped tine; one-half cup of mixed spices, one-fourth 
 pound of mustard seed, one ]>int of sugar and one cup of salt. 
 Let cook two hours. 
 
 CHOPPED PICKLES. 
 
 One pint each of green tomatoes, cabbage, cucumbers and 
 onions, chop all up line; salt well, and stand over night, 
 drain it, add pepper, horseradish, white mustard seed, half 
 pint of sugar; mix well, fill the jar, and cover with vinegar. 
 
 CUCUMBER PICKLES. 
 
 Wash your cucumbers, and place them in stone jars. To 
 every gallon of vinegar add one-half teacup of salt, one 
 ounce of ginger root, one ounce of allsj^ice, one ounce of 
 cloves, one ounce of cinnamon, one ounce of red pepper. 
 Boil the vinegar and spices together for three mornings, and 
 pour over the pickles hot. Cover them closely; can be used 
 in three days. 
 
 PICKLED WALNUTS. 
 
 Take green walnuts, about half grown, but as long as you 
 can stick a pin through them they w^ill do; make a brine that 
 W'ill float an egg, put the walnuts in, keep them weighted 
 under for a week. Make another brine and keep them in 
 that for a week, then take out the walnuts wash them and 
 wipe on a coarse cloth, let them soak in fresh water for two 
 days; then boil them in weak vinegar, let them stay in it a 
 week. Boil enough strong vinegar to cover the walnuts, put 
 in it (me-half cup of spices to the gallon. Put the walnuts 
 in a jar, pour this vinegar over while scalding hot. Weight 
 down and cover tightly. 
 
94 Exchange Cook Book. 
 
 WATERMELON RIND PICKLES. 
 
 Boil ten pounds of watermelon rind, peeled and sliced, in 
 enough water to cover it, put a cup of salt in the water, boil 
 half an hour, take out rinds and soak in clear water fifteen 
 minutes. Drain the rinds, put them in a preserving kettle 
 and cover with vinegar, take out the rinds and measure the 
 vinegar. To every quart add three pounds of sugar and half 
 a cup of cinnamon, cloves, allspice and raisins, one-fourth of 
 each; let all boil up, add the rind and boil for fifteen min- 
 utes, take out the rind and put into jars, add two more pounds 
 of sugar for each quart; boil half an hour or longer until 
 thick, pour over fruit, and seal. Canteloupes can be used 
 instead of watermelon rinds. Sweet apples are very nice 
 pickled by this recipe. 
 
 PICKLED PEACHES. 
 
 Remove skins by throwing the peaches into boiling water, 
 take out with a skimmer and put into a pan of cold water, 
 proceed in this way until all you wish to pickle have been 
 scalded. The skins will slip off easily. Take sufficient vin- 
 egar to cover all the peaches you intend to pickle. For every 
 quart, take four pounds of sugar, and three teaspoonfuls of 
 spices, one each of cloves, cinnamon, and allspice tied in a 
 bag. Boil and skim the syrup, add the fruit, cooking about 
 fifteen minutes, skim out the fruit and put into stone jars. 
 Boil syrup ten minutes longer, pour on the fruit. Next 
 morning pour off the syrup, boil and pour over the fruit. 
 Repeat for three mornings, if too much syrup boil down; if 
 not enough, add more vinegar. This recipe can be used for 
 any other fruit — crabapples, especially. 
 
 WALNUT CATSUP. 
 
 Take the walnuts already pickled, wash them; to every 
 quart add one pint of the vinegar of the pickles and one pint 
 of the juice and pulp of tomatoes, one teaspoonful each of 
 
Exchange Cook Book. 95 
 
 ground alls])ice and cloves, one large, red pepper, boil all 
 together, strain through coarse cheese-cloth, squeezing the 
 bag; bottle. Will keep for years. 
 
 MUSHROOM CATSUP. 
 
 Take either fresh or canned button mushrooms, grate in 
 the rotary grater. To every quart add one pint of vinegar, 
 two tablespoonfuls of salt and one-fourth teaspoonful of 
 mace; boil ten minutes. Bottle and seal. 
 
 RED PEPPER CATSUP. 
 
 Put in a ])orcelain lined kettle one gallon red, bell peppers, 
 seeded, one tables|)oonful of each of the following spices, mace, 
 allspice and cloves, slice up four large onions and mix with 
 them. Now cover with good vinegar and set it on the stove 
 to boil until the peppers will mash up readily. Lift the kettle 
 oif, cover it up and set it away for the contents to get cool. 
 When cool pour part into a sieve (I use an ordinary sifter for 
 the purpose), and rub them through with a spoon until noth- 
 ing is left in the sieve but skins and seeds. Throw those 
 aside and repeat until all has been rubbed through. The 
 catsup is now complete. Bottle and cork tight. 
 
 CHILLI SAUCE. 
 
 Six dozen tomatoes, three dozen bell peppers, two dozen 
 large, white onions, twenty-four cups of vinegar, twenty-four 
 tablespoonfuls of brown sugar, twelve teaspoonfuls of ground 
 ginger, twelve of cinnamon, twelve of cloves, twelve table- 
 spoonfuls of salt. Chop all fine and boil two hours. 
 
 CUCUMBER CATSUP. 
 
 Peel three dozen large cucumbers and three white onions, 
 grate to a pulp; drain through a sieve several hours; add to 
 the pulp salt, red pepper, mustard seed and good vinegar. 
 Seal up in bottles. 
 
f)6 Exchange Cook Book. 
 
 TOMATO CATSUP. 
 
 One peck of peeled tomatoes, four tablespoonfuls of salt, 
 four of brcwn sugar, quart of sliced onions, six pods of red 
 pepper, two tablespoonfuls of ground spices mixed, boil until 
 tomatoes and onions are soft, strain through a sieve, and to 
 every gallon add one pint of vinegar, boil until as thick as 
 you wish it. Bottle hot and seal. 
 
 GRAPE CATSUP. 
 
 To one gallon of grapes, boiled and strained through a 
 sieve, take three pounds of sugar, a pint of vinegar, one table- 
 spoonful of cloves, one of allspice, and one cf cinnamon. 
 Boil fifteen minutes, bottle and seal. Nice with cold meats. 
 
 Currant catsup can be made by the same recipe, also plum 
 and cherrv. 
 
 Br^ESEP^YES. 
 
 All fruit for preserves should be ripe, but not over-ripe. 
 Apples, pears and quinces, as soon as pared should be thrown 
 in cold water to j^revent their getting discolored. Apples, 
 quinces, crabapples, peaches and pears must be boiled in clear 
 water first until tender. Then make a syrup, using as much 
 sugar as the fruit weighed before boiling, and the water in 
 which it was boiled. As soon as the syrup is a little thick 
 put in the fruit and let it boil gently for a while, so that the 
 fruit does not break. Then skim out the fruit, put it in self- 
 sealing jars. Boil the syrup down till thick, fill the jars with 
 it and seal them. For berries and other small fruits the pro- 
 cess is the same, excepting that they need not be boiled in 
 clear water first. For watermelon rind and citron preserves 
 follow the same directions, excepting that the syrup should be 
 made of fresh water — notthcAvater in which the rinds have been 
 
Exchange Cook Book. 
 
 boiled, and the syrup should be flavored with gmger and 
 lemon juice. I always cut the lemons in slices, removing 
 the seeds, and boil until tender in a separate saucepan, pour- 
 ing the juice in the syrup and adding the slices of lemons to 
 the rinds. 
 
 MARMALADES AND JAMS. 
 
 After the fruit is prepared by being pared, cored and 
 sliced, if the larger fruits, and hulled if berries, weight it. 
 Boil tlie fruit with water until it is reduced to a smooth con- 
 sistency, then add the sugar, a pound of sugar to a pound of 
 fruit, if the fruit is tart; if it is very sweet a little less sugar. 
 Boil it a little more. Try it by letting a little cool m a 
 saucer; if it is quite stiff it is done. The fruit must be con- 
 stantly stirred, particularly after the sugar is added. The 
 amount you boil it down must depend on your taste. Some 
 people like their marmalade so stiff that it can be turned out, 
 others like it thinner. This is the only difference between 
 marmalade and jam, the first is the firmer. Quince marmal- 
 ade is better if apples are added in the proportion of one 
 part of quinces to two parts of apples. Perhaps it is a mis- 
 nomer to call this quince marmalade, but the flavor of the 
 quinces is so strong it is really better than if made without 
 apples. 
 
 ORANGE MARMALADE. 
 
 For six pounds of oranges take six pounds of sugar to 
 every pound of sugar take half a pint of water; mix sugar 
 and water together and boil to a thick syrup, skimming care- 
 fully. Rub the oranges with a damp cloth, then grate the 
 yellow rind from one-third of the oranges, pour boiling 
 water over this grate so it will not harden— take the orange 
 skins from which the rind has been grated, put in cold water, 
 let them boil until the skins are very tender. When the 
 skins are soft drain them carefully and scrape all the stringy 
 skins from the inside; cut into strips and put them to boil in 
 
98 ExcHAXGE Cook Book. 
 
 the syrup. Divide the oranges into sections, removing the 
 seeds and every particle of the white inner skin, and also as 
 much as possible the skin of each section, saving only the 
 pulp. This must be done over a bowl so as to save all the 
 juice, add the grated rind, the pulp and the juice to the 
 syrup, boil together twenty minutes or until it jellies. Put 
 into jelly glasses and seal. 
 
 RED RASPBERRY JAM. 
 
 Allow one pint of currant juice to every two quarts of 
 raspberries. Boil the berries and juice together, and when 
 somewhat reduced add the sugar, which has already been 
 weighed, a pound of sugar for every pound of berries, and 
 the same for every pint of currant juice. Stir constantly 
 and boil until quite thick. 
 
 THE BEST WAY TO MAKE JELLIES. 
 
 Apples, quinces, crabapples and plums require to be cook- 
 ed with a good deal of water until soft. Currants and all 
 sorts of berries need only a little water, or perhaps, if crush- 
 ed, not any. Boil until the fruit is crushed, then pat in 
 canton flannel jelly bags, and let drip. After all the juice 
 lias dripped out that will, put another crock under, and 
 squeeze out every particle. Keep these two separate. Now 
 bring the juice to a boil, and while hot seal in self-sealing 
 jars. Put it away and let it stand for three or four days. It 
 will keep any length of time since it is sealed. When you 
 wish to make it you will find a thick sediment in the bottom 
 composed of particles so tine that no amount of straining 
 w^ould remove it. Now pour off the juice very carefully, not 
 disturbing the sediment. Measure the juice, and to each cup- 
 ful allow a cupful of sugar. Mix tooether and boil until it 
 jellies, skimming all the time. When done, pour into 
 glasses. When entirely cold, seal either with a brandy 
 paper and then <>ne dipped in white of egg, or melt parafine 
 and entirely cover the surface of the jelly with it. This 
 method makes beautifully clear jelly. 
 
ExcHAXGE Cook Book. 99 
 
 IGES. 
 
 If you liave not nn i(;e cream freezer buy one just as soon 
 as you can. If you use ices and ice cream at all it will soon pay 
 for itself, and if you do not often use them it is time to be- 
 ffin, for in this climate where the summers are so hot they 
 are a very delightful luxury, and at the same time are inex- 
 pensive. Twenty pounds of ice will freeze and pack a gallon 
 of ice cream. Eight or ten lemons will make from three 
 quarts to a gallon of ice, according to their acidity. All the 
 fruit juices make delightful and refreshing ices at very little 
 expense. But besides this there is no dessert easier to make 
 than any sort of ice. Those who are not in the habit of 
 making ices seem to think that the labor of freezing is very 
 great, but since the patent freezers have been invented the 
 labor has been reduced to a minimum, and even a child could 
 freeze a gallon of cream in about ten minutes with very lit- 
 tle exertion. Cracking the ice and packing are the most dif- 
 ficult parts, but they are not at all hard and any one can do 
 it. First see that the cream or fruit juice you wish to freeze 
 is ready to go into the freezer. Then examine the freezer. 
 Put in the clapper and attach the crank, and see that it all 
 works easily; if not oil it, using very little oil, and carefully 
 wiping the cogs, so as to make sure that none of the oil can 
 get into the freezer. Take about ten pounds of ice, if you 
 w-ish to freeze a gallon, put it in a strong sack, and pound it 
 very fine with a large wooden mallet. Now pour the ice into 
 a large pan, and thoroughly mix with about one-third as 
 much salt as you have ice. Meanwhile have the cream or 
 fruit juice poured in the freezer, put in the clapper, cover 
 and attach the crank. With a ladle put the salt and ice 
 around, and shake the freezer to pack it down. Now turn 
 
100 ExcHAXGE Cook Book, 
 
 the crank slowly for the first five or six minutes, and faster 
 afterwards. At the end of ten or fifteen minutes your cream 
 will be frozen. When it is hard frozen remove the clapper 
 and crank, being very careful not to get any salt in the 
 freezer. Beat the cream thoroughly with a silver spoon for 
 a short time. Cover and cork up the hole. Pour off the 
 salt water out of the hole in the side. Crack more ice, add 
 salt, and pack as before. Cover the freezer with newspapers 
 and a thick cloth, and set it aside to "'ripen'" as confectioners 
 say. It will keep for four or five hours without repacking 
 and improves with keeping. If it is to be used in the ijourse 
 of half an hour or an hour it is unnecessary to repack it at 
 all. To freeze ice cream in forms one must have molds for 
 the purpose. Melon-shaped puddings moulds will answer. 
 After the cream is frozen, dip the mold in cold water and 
 then fill it solidly with the cream or ice, [)acking it down. 
 Put a strip of cloth dipped in melted butter or parafine 
 around the edge of the lid to prevent salt working in, and 
 pack the mold firmly around with cracked ice and salt. Let 
 it remain an hour or more. When ready to serve dip the 
 mold in hot water an instant and then remove the cover and 
 turn the ice out on a dish. It looks very pretty if surrounded 
 with whipped cream, dotted over with candied cherries. 
 
 PLAIN VANILLA ICE CKEAM. 
 
 Like many another delicious thing this is very simple. 
 Sweeten the cream to taste, usually about one-half [)int of 
 sugar to a quart of cream. Flavor with vanilla and freeze. 
 The freezer whips the cream so it is unnecessary to wdiip it 
 first. The addition of two whites of eggs well beaten just 
 before packing is an improvement. Sweeten them and put 
 them in the freezer, then turn the crank a few times to mix 
 them with the cream. 
 
Exchange Cook Book. 101 
 
 FRUIT ICE CREAM. 
 
 All fruit ice creams are made in the same way, so it is un- 
 necessary to give special directions for the different fruits. 
 Pare or hull the fruit to be used, and add sugar enough to 
 sweeten it. Let it stand with the sugar for some time, then 
 crush it with a silver spoon or with your hand. Freeze the 
 cream according to the directions just given, and when it is 
 half frozen add the sweetened and crushed fruit in the pro- 
 portions of one quart of fruit to two of cream. 'J'hese pro- 
 portions are not absolutely fixed. I have made delicious 
 creams, using equal quantities of fruit and cream. Freeze 
 until firm. 
 
 CARAMEL ICE CREAM. 
 
 One pint of milk thickened with two teaspoonfuls of flour 
 mixed very smooth, two pints of sugar melted and slightly 
 burned. Bring the milk to a boil to cook the flour, then 
 pour into it the browned sugar, beating slowly. Let cool, 
 add one quart of cream and freeze. 
 
 FROZEN CUSTARD. 
 
 To each quart of milk allow the yolks of four eggs and 
 one half pint of sugar. Beat the yolks to a cream with the 
 sugar. Scald the milk, and when about to boil pour it over 
 the eggs, stirring constantly. Return to the stove in a 
 double boiler and cook until it thickens, but not a 
 moment longer. Let it cool; flavor with vanilla and freeze. 
 The beaten whites of the eggs (sweetened) may be added 
 when the custard is half frozen, if desired. 
 
 NESSELRODE PUDDING. 
 
 Prepare one-half pint of shelled almonds, one pint of chest- 
 nuts, one-half pint of grated pineapple, one-half pound of 
 candie<l fruit, the yolks of eight eggs, one pint of cream, 
 one pint of water, and if desired one wine glass of mara- 
 chino or some sort of wine. Boil chestnuts until soft, re- 
 
10-2 ExoHAXGK Cook Book. 
 
 move shells and skins, pound them, and press through a 
 colander blanch and pound the almonds. Chop the fruit 
 A'ery fine. Boil the sugar and water together until it is a 
 thick syrup, while still boiling hot, but removed from the 
 fire, stir in the yolks of eggs, well beaten. Beat until it 
 thickens; add the cream, chestnuts and almonds, an'd wine or 
 iiavoring. Freeze until partly set, then stir in the candied 
 fruit and grated pineapple. Freeze like ice cream and mold. 
 
 A NEW ICE CREAM. 
 
 Select small cantaloupes or nutmeg melons, one to each two 
 persons you wish to serve. Cut them in half, remove the 
 seeds, and with a silver spoon scrape out the soft pulp, meas- 
 ure it and sweeten it. Freeze twice as much sweetened 
 cream as you have melon pulp; when it is half frozen add the 
 pulp. Freeze very hard. Serve it in rounded pieces, cut 
 out with the spoon each in one-half of the melon rind which 
 has been saved. 
 
 LP]M()N ICE. 
 
 To one quart of water add the juice of four lemons. If 
 they are not very juicy use five. Sweeten with about a pint 
 and a quarter of sugar, but taste it to be sure it is right. 
 When half frozen add whites of two eggs well beaten. 
 Freeze hard and pack. 
 
 ORANGE ICE. 
 
 The juice of six oranges, the grated rind of two, the juice 
 of two lemons, one quart of w^ater, sugar to taste. Add two 
 whites of eggs when half frozen. 
 
 STRAWBERRY WATER ICE. 
 
 Hull two quarts of strawberries, crush them, add one 
 quart of water to them, strain through a jelly bag. To this 
 juice add the juice of two lemons. Sweeten to taste, as 
 fruits vary so much in acidity that it is almost impossible to 
 
Exchange Cook Book:. '"^ 
 
 ,H-e a fixed rule. Freeze, and when half f>-°-». ^^^ ^l 
 well beaten whites of two eggs. Freeze until ha.d and 
 ;ren pacl., Raspberries, strawberries and currants make 
 beautiful water ices made according to these dn-ections. 
 
 PINEAPPLE ICE. 
 
 One-half can of grated pineapple, the juice of five lemons 
 and of three oranges, three pints of water. Sweeten to ta=tc 
 and when frozen add whites of two eggs well beaten. 
 
 SNOW ICE. 
 
 One pint of lemon juice, one quart of water one quart of 
 sugar. Boil the sugar and water to a syrup, skimming a. i 
 cooks. Let it cool and add the lemon juice. Freeze, and 
 when frozen add the well beaten whites of hve eggs. Ihis 
 is a very beautiful, pure white ice. Try it. 
 
 ©ANDY. 
 
 So much has been written about candy made from confec- 
 tioners' sugar, that it seems unnecessary to repeat the direc- 
 uons; however, I give them. In one glass put ^he w^^^ -^ 
 an egg, in another the same quantity of water. Mix them 
 together in a bowl and sift in confectioners' sugar stirring 
 constantly. When it gets as stiff as dough, knead it; he 
 \„„re you work it the better it will be. Divide mto thee 
 parts: flavor one with vanilla, and make it pink; anotl,er 
 with lemon, and a third flavor with vaniHa and color «ith 
 .rated chocolate. Put chopped nuts in some, cocoanu m 
 :ome Make some into balls with English walnuts on either 
 side ' In short, form into any shape your fancy suggests 
 This is one sort of foundation candy, and is very nice; but 1 
 think the cooked is nicer. It is easier io make it with some 
 
104 ExcHAN(iE Cook Book. 
 
 glucose, if you cook it. Glucose is perfectly harmless, but 
 not quite so sweet as sugar. It is a thick clear syrup, but it 
 cau be omitted if objected to. In a saucepan put two cups 
 of granulated sugar, two heaping tablespoonfuls of glucose 
 and a third of a cup of water. Boil; trying it constantly in 
 water. When it will form in a soft ball in the water it is 
 done. Pour into a bowl and let it cool. When luke-warm, 
 beat it until it thickens; when it grows quite stiff knead it 
 like dough. This fondant may be kept for a long time, and 
 is the foundation of all creams. 
 
 For cream dates put a strip in the split date, where the 
 seed was. Make a ball of it with a walnut kernel on each 
 side for cream walnuts. 
 
 Chop nuts and candied fruit together, mix with the founda- 
 tion candy and make into balls. 
 
 For cream chocolate, make into balls, let them harden. 
 Grate one-half cake of Baker's chocolate, put it in a cup and 
 in a pan of boiling water on the stove. Add a piece of para- 
 hne the size of a hazel nut, and a few drops of vanilla. When 
 the chocolate melts drop in the balls, one at a time, lift them 
 out and let them harden on parafine paper. 
 
 There are many other Avays of using the fondant which iji- 
 genuity will suggest. 
 
 PKALINES OR CREAMED WALNUTS. 
 
 Pick out a cupful of pecan or English walnut kernels. Put 
 a cupful of granulated sugar, and one-fourth of a cup of 
 water in a saucepan on the stove. Boil until it will drop 
 into a soft ball in water. Then remove from the lire and let 
 it cool a little. Flavor with vanilla, add the nuts, and stir 
 until the candy sugars, and each nut is coated, 
 
 STUFFED DATES. 
 
 Select nice, fresh dates. Cut open down one side and re- 
 move seeds. Fill the cavities with almond kernels. Roll 
 each date in powdered sugar. 
 
Exchange Cook Book. 
 
 106 
 
 CRYSTALIZED ORANGES AND GRAPES. 
 
 Divide Tanagavine oranges iu .e.tions. Carefully remove 
 the seeds Fasten one section at each end ot a long thread, 
 until you have all you want Make a syrup by boilmg gran- 
 ulated sugar and a little water to the point where .t wd, torm 
 threads, Then dip two of the orange sections m and suspend 
 over a stick on two chairs to harden. Proceed untU all are 
 done. When hard cut off the threads. The grapes^ are 
 dropped in and lifted out with a spoon on to a buttered d.sh 
 Piled up on a cut-glass dish these fruits make a beautiful 
 addition to any table. 
 
 WHITE SUGAR CANDY. 
 
 Two cups of light-brown sugar, one tablespoonful of butter, 
 the same of vinegar, and one-third cup of water. Bo.l till it 
 lirdens in water. Flavor with vanilla. Put ui a buttered 
 platter to cool. Pull till white. 
 
 WALNUT CANDY. 
 
 Put walnut kernels in a thin layer on a buttered plate. 
 Cover with candy made as above, without pulling Cut into 
 squares when cool. Or cook the candy only til it forms a 
 s'oft ball, then remove from the tire, stir for a few -nu es 
 and, just before it sugars, pour over the nuts. Good with 
 any nuts. 
 
 CARAMELS. 
 
 One cup of molasses, two cups brown sugar, one-half cake 
 of chocolate grated tine, small piece of butter, flavor with 
 vanilla. -3/r6-. Wm. A. Turney. 
 
106 Exchange Cook Book. 
 
 Beyei^ages. 
 
 COFFEE. 
 
 In the first place be sure that your coffee is ot good quality. 
 That which is usually considered the best is a mixture of two- 
 thirds of Java and one-third of Mocha. On the whole it is 
 probably cheaper and more satisfactory to buy the coffee 
 already browned as the roasters brown it more evenly than 
 it can be done in an oven, but if you buy it roasted you 
 must be very careful to put it immediately in a receptacle 
 with a tight fitting cover, as it loses its strength very quickly 
 when roasted. It is better to grind it each time just before 
 making it. After good coffee is procured to insure a fragrant 
 strong drink, it is necessary to get one idea firmly im- 
 pressed on your mind and that is that the oil which produces 
 the aroma of coffee is very volatile, and that it must be re- 
 tained in the liquid and not sent into the attic. If you can 
 smell the coffee boiling all over the house it is certain there 
 won't be much fragrance left in the pot. Coffee, which is 
 boiled for any length of time is tasteless. It should onlv be 
 allowed to boil one minute, if boiled at all. On this account 
 filtered coffee is much easier to make, but as many people 
 prefer it to be boiled I will first give directions for boiling: 
 Allow one heaping tablespoonful of ground coffee to each 
 half pint of water. Mix part of an egg and its shell witli 
 the ground coffee, pour the water on it boiling. Cover the 
 pot and let it boil one minute. Let it stand where it will 
 keep warm without boiling, for several minutes, to settle. 
 
 To make filtered coffee you must have a Freneh coffee pot, 
 which is made with two compartments, the upper contains 
 the filter; into this put thf^ coffee which must be very finely 
 ground, allowing the same quantity of coffee as for the 
 
ExcHAN^GE Cook Book. lOlT 
 
 boiled. Pour tlie boiling water over it and let it drain 
 through. Ponr it out of the pot and through the filter again. 
 Coffee made in this way is always clear and of good flavor, 
 and very strong. If you have not good cream to serve with 
 coffee use boiled milk instead. The coffee served in the 
 French market in New Orleans, which is world-renowned, is 
 made in the filter coffee pots. But it is made very, very 
 black and strong. The cups are only half filled with it and 
 then filled up with boiling milk. 
 
 TEA. 
 
 After deciding the kind of tea you prefer to use be sure 
 that it is never boiled. Tea contains an astringent quality, 
 tannin, which is not only disagreeably bitter, but injurious 
 as well. Boiling will drive off' the fragrant principle of tea, 
 and will impart to the water the noxious properties of tannin. 
 
 Allow one teaspoonful of tea leaves for each cup of tea you 
 desire to make, and "one for the pot." Pour boiling water 
 in the pot, to heat it, and then pour it out. Put in the tea, 
 and pour over it the water freshly boiled. Let it steep a few 
 minutes. Serve either with cream and sugar, or with a thin 
 slice of lemon in each cup. 
 
 CHOCOLATE. 
 
 To each heaping tablespoonful of grated unsweetened choco- 
 late, allow one-half pint of milk. Melt the chocolate in a little 
 hot water. Put the milk in a double boiler and sweeten it to 
 taste, as soon as it comes to a boil stir in the melted choco- 
 late. Let it boil a minute and flavor with vanilla. 
 
 Make cocoa according to this same recipe, using exactly 
 the same proportions. 
 
 Chocolate is particularly nice served with sweetened whip- 
 ped cream on the top of each cup. 
 
108 Exchange Cook Book. 
 
 NECTAR. 
 
 Slice thin two oranges and tAVO lemons, removing the seeds. 
 Have a cup of grated or sliced pineapple, put in a wide- 
 mouthed pitcher, add two cups of powdered sugar, stir well; 
 add one quart of pounded ice and one pint of water, stir well. 
 If too sweet, add lemon juice. Can be colored with a little 
 red wane, if desired. 
 
 LEMONADE. 
 
 Three lemons, quart of water, sweeten to taste. Plenty of 
 pounded ice. For a change, serve lemonade with a bunch of 
 green mint in the pitcher; a sprig in each glass. 
 
 ORANGEADE. 
 
 One gallon of water, ten oranges and two lemons, one and 
 a half pounds of sugar, two quarts of pounded ice. 
 
 BLACKBERRY CORDIAL. 
 
 For every gallon of berries, add one quart of water, boil 
 until the berries are soft. To every quart of iuice add a 
 pound of sugar, one teaspoonful of ground cloves, one of cin- 
 namon, one of nutmeg, one of allspice. Boil all together foi- 
 five minutes, strain again, then add for every quart half a 
 pint of brandy. Bottle and seal. 
 
 ffllSGBLLANEOUS. 
 
 TOO LATE TO BE CLASSIFIED. 
 
 MELTED CHEESE. 
 
 Take half a pound of good creamery cheese, and cut into 
 small squares. Put on a pie pan and place in hot oven until 
 well melted, turn into platter and cover with parsley. Serve 
 hot.— i^. Z. IS. 
 
Exchange Cook Book. 109 
 
 FRIED SOFT SHELL CKABS. 
 
 Fill a frying pan half full of lard and allow it to become 
 smoking hot. Make a rich, thick batter and dip each fish 
 (previously washed aud dried) into it, then droj) into hot 
 grease, allowing them to become a light brown before re- 
 moving. Serve while hot with chili sauce. Crabs of uniform 
 size look much nicer when served. — 1'\ Z. S. 
 
 BROILED CRABS. 
 
 Pour boiling water over them and wipe with a dry cloth, 
 place on wire toaster and hold over bed of hot coals, turning 
 often to prevent scorching. When the shell shrivels, the fish 
 is done. Serve with sauce tartare. — F. Z. S. 
 
 BROILED LOBSTERS. 
 
 When buying fresh lobster, select one of medium size, 
 heavy in proportion to size. Those with tirm, thick shells, 
 will be found full of meat, while those with thin shells are 
 watery. Straighten the tail, if it springs back quickly, the 
 fish is fresh. If green, pour boiling water over it and allow 
 it to remain in hot water from six to ten minutes. Then re- 
 move and wipe with a dry cloth. Break off the large claws 
 and crack them (do not remove the meat), then open the fish 
 with a sharp knife, following the line down to stomach, be- 
 tween the small claws. Place on the broiler (a common wire 
 broiler is best), and hold over a hot bed of coals, turning 
 often. When water ceases to run from the lobster it is done. 
 Broil the large claws until the shell cracks open and part. 
 Place on a large platter and garnish with slices of lemon and 
 parsley. Serve while hot with drawn butter, melted cheese 
 and chili sauce, — F. Z. S. 
 
 DEVILLED CLAMS. 
 
 Drain and chop two dozen clams, put a tablespoonful of 
 butter in a saucepan on the stove, as soon as it is hot, add 
 
110 ExcHA^^GE Cook Book. 
 
 two tablespoonfuls of flour, stir and add gradually one cup of 
 milk; cook until it thickens, remove from the stove. Mash 
 the yolks of four hard boiled eggs, add them to the clams; 
 also, one teaspoonful of chopped parsley, half a teaspoonful 
 of salt and a dash of red pepper. Fill baking shells, smooth 
 and brush over with beaten egg and sprinkle with bread 
 crumbs. Brown in a hot oven. This quantity will till fifteen 
 or more shells. Serve very hot. 
 
 SALTED ALMONDS. 
 
 To prepare salted almonds for the table, blanch them by 
 throwing boiling water over them, and then, after they have 
 stood two minutes, putting them in cold water and rubbing 
 the brown skin off with the hand. When the almonds are 
 all blanched and dried with a cloth, measure them. Sprinkle 
 a teaspoonful of olive oil ()\er every cupful of nuts. Let 
 them stand two hours. Sprinkle a teaspoonful of salt over 
 each -cupful, mixing it thoroughly with a spoon. Spread 
 tluMii out on a tin biscuit ];)an'and place them in a quick oven, 
 where they will turn a delicate brown and become crisp and 
 tender in ten or fifteen minutes. They should remain on the 
 table from the beginnins; of the meal to the end. 
 
 ERRATA. 
 
 After the proof was J'ead the printer changed the spelling of 
 'entrees,'* •'cupfuls,'' "teaspoonfuls." and "tablespoonfuls -' 
 
 On Page 60, line 23, read '•rise" instead of ''use." 
 
 The Exchange Cook Book is a labor of love, no one, 
 except the printer, receiving any remuneration. 
 
INDEX. 
 
 PAGES. 
 
 T ntroductory 8 
 
 Kitchen Conveniences 4 
 
 SOUPS 6 
 
 Caramel H 
 
 Ci'outons H 
 
 Tomato 7 
 
 Vegetable 7 
 
 Amber 7 
 
 Mock Bisque *< 
 
 MockTurt.e s 
 
 Green Corn 8 
 
 Gumbo fS 
 
 Bouillon 9 
 
 Asparagus 9 
 
 Cream of Celery I'J 
 
 Rice Cream 10 
 
 FISH 10 
 
 Boiled 11 
 
 Fried 11 
 
 Steamed 11 
 
 Sauce, for Boiled or Steamed 
 
 Fish 11 
 
 Boiled Fish 11 
 
 Maitre d' Hotel Sauce V^ 
 
 Bak^dFish l:^> 
 
 Fish Croquettes... 12 
 
 Scalloped Fis 13 
 
 Turbot, a la Creme au Gi-.'iin. 13 
 Lobster Terrapin 13 
 
 OYSTERS 14 
 
 Creamed 14 
 
 Stew 14 
 
 On Toast 14 
 
 Pie of Oysters and Sweet 
 
 Breads . 15 
 
 Fried Oysters •. 15 
 
 Oyster Loaf, or Peace-Maker.. 15 
 
 Scalloped Oysters. 16 
 
 Steamed Oysters 16 
 
 MEATS IG 
 
 Roasts... 16 
 
 Hoast Meet 1-; 
 
 Roast Pork 17 
 
 Roast Pig 17 
 
 Potted Beef 17 
 
 Roast Lamb, with Mint Sauce. 18 
 
 Mint Sauce 18 
 
 Roast Mutton 18 
 
 PAGES. 
 
 Roast Veal ig 
 
 Boiled Ham 19 
 
 To Bake a Ham 19 
 
 Broiling 19 
 
 liroiled Steak 30 
 
 Broiled Mutton Chops 30 
 
 Veal Cutlets hu 
 
 Chipped Beef, Stewed 3] 
 
 Plain Broiled Ham . 31 
 
 Beef, A La Mode 31 
 
 Fillet of Beef, Larded 31 
 
 Veal Loaf 33 
 
 Corned Beef 33 
 
 Stuffed Beefsteak 22 
 
 Sanders 22 
 
 Boiled Tongue, with TomHto 
 Sauce 22 
 
 POULTRY AND GAME. 28 
 
 To Bake a Turkey 3;^ 
 
 Stuffing for Fowls 33 
 
 Force-Meat Stuffing 34 
 
 Chicken, Boneless 34 
 
 Fricasseed Chicken 34 
 
 Steamed Chicken, with Oysters 24 
 
 Pressed Chicken 35 
 
 Chicken and Oyster Pie 25 
 
 Broiled Quails 35 
 
 Chestnut Stuffi ng 35 
 
 Potato Stuffing 35 
 
 Peanut Stuffing 35 
 
 Aspic Jelly 3(5 
 
 Scalloped Turkey, Chicken or 
 
 Veal 26 
 
 Chicken Terrapin 26 
 
 Fried Chicken 37 
 
 Curry of Spring Chicken 27 
 
 To Broil Spring Chicken 37 
 
 Smothered Chickens 27 
 
 To Roast Ducks and Geese 38 
 
 Chicken Steamed with Oysters 28 
 
 Roast Venison 28 
 
 Broiled Venison Steak 29 
 
 Fried Rabbits or Squirrels ... 39 
 
 Roast Wild Fowl 39 
 
 To Roast Quail,Prairie Cnicken 39 
 Prairie Chicken 29 
 
 SAUCES— For Meat and 
 
 Fish 30 
 
 Drawn Butter 30 
 
112 
 
 Index. 
 
 PAGES. 
 
 SAUCES— Continued. 
 
 Maitre D' Hotel Sauce 30 
 
 White Cream Sauce 30 
 
 Tomato Sauce 30 
 
 Egg- Sauce 30 
 
 Caper Sauce 30 
 
 Celery Sauce 31 
 
 Onion Sauce .. 31 
 
 Mint Sauce 31 
 
 Anchovy Sauce 31 
 
 Wine Sauce for Cold Meats ... 31 
 Vinegar and Egg Sauce 31 
 
 CROQUETTES, EN- 
 TREES, ETC 32 
 
 Croquettes 3:i 
 
 Chicken Croquettes 35 
 
 Sweet Breads and Mushroom 
 
 Croquettes 33 
 
 Chicken, Mushroom, and Sweet 
 
 Bread Croquettes.. 33 
 
 Veal Croquettes 33 
 
 Fish Croquettes 34 
 
 Oyster Croquettes 34 
 
 Croquettes from Left-Overs. . . 34 
 
 Kissoles 34 
 
 Sweet Breads, Fried ;{.") 
 
 Sweet Breads, Creamed 3;") 
 
 Jellied Sweet Breads ;>.') 
 
 Minced Chicken on Toast 3.') 
 
 Chicken Timbales .. 35 
 
 Fried Collops 3*5 
 
 Hash 3(5 
 
 Game or Poultry in Aspic .Jeliy 37 
 
 Picnic Tongue 37 
 
 Veal Pocketbooks 37 
 
 Sandwiches 38 
 
 Egg Sandwiches 38 
 
 T6ngue Sandwiches 38 
 
 Ham Sandwiches 38 
 
 Chicken Sandwiches 38 
 
 Cheese Sandwiches 38 
 
 Pinard Sandwiches 39 
 
 Pate de Foie Gras Sandwiches. 39 
 
 Potatoes and Creamed Fish 39 
 
 Garnishing 39 
 
 SALADS 89 
 
 Green Pepper and Tomato 
 
 Salad 41 
 
 Sweet Breads in Salad 41 
 
 Chicken Salad 42 
 
 Shrimp Salad 42 
 
 Lobster Salad 42 
 
 Queen of Salads 42 
 
 Russian Salad 43 
 
 Mayonnaise ofTomitoes 43 
 
 French Dressma- 43 
 
 Asparagus Salad 44 
 
 CHEESE 44 
 
 Cheese Balls 44 
 
 Cheese Fondu 44 
 
 Welsh Rarebit 44 
 
 PAGES. 
 
 EGGS 45 
 
 Baked Omelet 45 
 
 Plain Omelet 45 
 
 Ometet Souffle 45 
 
 Cheese Omelet 46 
 
 Eggs, a la Creme 46 
 
 Baked Omelet 46 
 
 Shu-red Eggs 46 
 
 Boiled Eggs, in the Shell 47 
 
 Fried Egg ■, 47 
 
 Scrambled Eggs 47 
 
 Salad Eggs 47 
 
 VEGETABLES 47 
 
 Boiled Potatoes 47 
 
 Tlmbale of Potatoes 48 
 
 >; ew Potatoes 48 
 
 Potato Puff 48 
 
 Sarato>;a Potatoes 48 
 
 Baked Potato Bails 49 
 
 Sea loped Potatoes 49 
 
 Potato Croquettes 49 
 
 Stuffed Potatoes 49 
 
 Mp'^hed Potatoes 49 
 
 Poato Cakes 50 
 
 Potatoes, :i la Lyonnaise .50 
 
 The Best Way to Fry Potatoes 50 
 
 Potato Salad 50 
 
 To Cook Mushrooms 51 
 
 Fried Mushrooms 51 
 
 Mushrooms on Toast 51 
 
 Stewed Tomatoes 52 
 
 Greens 52 
 
 Fried Plantains or Bananas... 52 
 
 Stuffed Tomatoes 52 
 
 Boston Baked Beans i'3 
 
 Boiled Parsnips 53 
 
 Squash ^ 53 
 
 Boiled Onions 53 
 
 Boiled Turnips 54 
 
 Baked Macaroni 54 
 
 Beets 54 
 
 Steamed Rice 54 
 
 Hulled Corn 54 
 
 Stufter. Egg Plant 54 
 
 Fried Oyster Plant 54 
 
 Spinach 5 
 
 Caulitiower 55 
 
 Southern Way of Cooking 
 
 Sweet Potatoes 55 
 
 Stuffed Bell Peppers 55 
 
 Tomatoes Stuffed with Rice. . . 55 
 
 Okra 55 
 
 Egg Plant 56 
 
 Fried Egg Plant 56 
 
 Boiled Corn 56 
 
 Peas 53 
 
 String Beans 56 
 
 Lima Beans — 57 
 
 Carrots 57 
 
 Asparagus on Toast 57 
 
 Scalloped Tomatoes 57 
 
 Mock Oysters 57 
 
 Oranberry Sauee 57 
 
 Green Corn Pudding. .57 
 
Index. 
 
 113 
 
 PAGES. 
 
 VEGETABLES— Continued. 
 
 Succotash 58 
 
 BKEAD 58 
 
 Hop Yeast 61 
 
 Home-Made Yeast. 61 
 
 Salt Rising- Bread 61 
 
 Graham Bread 62 
 
 Rolls 63 
 
 Entire Wheat Rread 63 
 
 Whole Wheat Muffins 62 
 
 Rusk 63 
 
 Crumpets 63 | 
 
 Sally Lunn 63 > 
 
 English Muffins 6d j 
 
 Beaten Biscuit 64 
 
 Wafer Biscui 64 
 
 Breakfast Puffs 64 
 
 Muffins -. 64 
 
 Baking- Powder Biscuit 65 
 
 Corn Dodg-ers , 65 
 
 Virginia Pone 65 
 
 Mush 6o 
 
 Corn Rread 65 
 
 Steamed Corn Bread 66 
 
 Corn Griddle Cakes 66 
 
 Waffles 66 
 
 Buckwheat Cakes 66 
 
 Raised Buckwheat Cakes 66 
 
 Griddle Cakes 66 
 
 CAKE MAKING 67 
 
 Some Hints on Cake Making. . . 67 
 
 ICING 68 
 
 Confectioners' Sugar Icing. ... 68 
 
 Boiled Icing 68 
 
 Cold Icing 68 
 
 Fi lings for Layer Cakes 69 
 
 Filling for Almond Cake 69 
 
 Lemon Filling 60 
 
 Chocolate Filling 69 
 
 Cocoanut 69 
 
 Pin apple i9 
 
 Strawberry 69 
 
 Orange W 
 
 Rock V Mountain 70 
 
 Pound Cake 70 
 
 White Pound Cake 70 
 
 White Cake 70 
 
 Raisin Cake 70 
 
 Almond Cake 71 
 
 Curr ntCake 71 
 
 Hiekorvnut Cake 71 
 
 nitron C ke Tl 
 
 WhiteFruit < ake 71 
 
 Imperial Cako 'J'l 
 
 Cocoanut Cnke 71 
 
 Chocolate Marble Cake 71 
 
 Black Fruitcake .71 
 
 Fruit Cake 72 
 
 Ice Cream C^ke 73 
 
 Brownstone Front . 72 
 
 Tea Cake 73 
 
 White Cake 72 
 
 PAGES. 
 
 Boston Spice Cake 73 
 
 Angel Food Cake 73 
 
 Rose Angel Food 73 
 
 Sunshine Cake 73 
 
 Metropolitan Cake 73 
 
 Orange Cake 74 
 
 Custard Cake 74 
 
 Cream Puffs 74 
 
 Angel Food Jelly Cake 75 
 
 Jelly Cake, 75 
 
 Sponge Cake 75 
 
 Dough Cake 75 
 
 Old Fashioned Composition 
 
 Cake 75 
 
 Oley Cooks 76 
 
 Cocoanut Puffs 76 
 
 Snow Balls 78 
 
 f hrewsberry Cakes 76 
 
 Doughnuts 76 
 
 Hlckorynut Jumbles 77 
 
 Little currant Cakes ■ . 77 
 
 Spice Nuts 77 
 
 Norah's Ginger Bread. .... — 77 
 S,.ongeCake 77 
 
 PASTRY 78 
 
 Ep.curean Pie Crust 78 
 
 Pastry 79 
 
 PnffPaPte 79 
 
 Pastry Ft)r One Pie 79 
 
 Cheese Straws 79 
 
 Chicken Pie 79 
 
 Lemon Ci earn Pie 80 
 
 New Orleans Mince Meat 80 
 
 Virginia Potato Pie 80 
 
 Lemon Butter 80 
 
 Pumpkin Pie 81 
 
 Orange Pie 81 
 
 Lemon Pie 81 
 
 Custard Pie .81 
 
 Fruit Pie • 81 
 
 Preserved Fruit Pie 8^ 
 
 Strawberry Short Cake 80 
 
 Annie's Pudding 83 
 
 Apple Fritters 83 
 
 Apple Snow ..- .88 
 
 ("hopped Apple Pudding 83 
 
 Fruit Roll 83 
 
 Apple Dumplings 83 
 
 Steamed Pudding 84 
 
 Fruit or Berry hudding 84 
 
 Transpare t Fudd ng H 
 
 Sweet Wafers 84 
 
 English Plum Pudding 84 
 
 Puff Batter Pudding .86 
 
 Snow Dumpl ngs 86 
 
 Suet Steam P dding 85 
 
 Steamed Ind an Pudding 86 
 
 German I'uffs and Sauce 86 
 
 A brench Fr. tier Batter 86 
 
 .lapanose Fritters 86 
 
 Preserve Puff's ^7 
 
 Fig Pudding 87 
 
 Butter and Sugar Snuce 87 
 
 Yellow Sauce for Puddings ... 87 
 
114 
 
 Index. 
 
 PAGES. 
 
 PASTRY— Continued. 
 
 Clear Sauce 87 
 
 Cream Sauce 87 
 
 Wine Sauce — 87 
 
 Strawberry Sauce ?8 
 
 Kum Sauce for Ice Cream .... 88 
 
 Cream Sauce B8 
 
 An Old Fashioned Egg Sauce. . 88 
 
 Boiled Custard 88 
 
 Pineapple Jelly 89 
 
 Gelatine Custard 89 
 
 Prune Jelly 89 
 
 Judge Peters 89 
 
 A Good Lemon Jelly 90 
 
 Charlotte Russe 90 
 
 Tapioca Jelly....... ....,....; 90 
 
 PICKLES 91 
 
 Cucumber Pickles 91 
 
 Small White Onions 91 
 
 Green Tomato Pickles 91 
 
 Small Cucumbers 92 
 
 Mangoes • • 92 
 
 Piccalilli Pickles • 93. 
 
 Chopped Pickles 93 
 
 Cucumber Pickles 93 
 
 Pickled Walnuts 93 
 
 \Vatermelon Rind Pickles 94 
 
 Pickled Peaches 94 
 
 Walnut Catsup 94 
 
 Mushroom Catsup 95 
 
 Red Pepper Catsup 95 
 
 Chilli Sauce 95 
 
 Cucumber Catsup 95 
 
 Tomato Catsup 96 
 
 Grape Catsup 98 
 
 Currant, Plum and Cherry Cat- 
 sup 96^ 
 
 PRESERVES 96 
 
 Marmalades and Jams 97 
 
 Orange Marmalade 97 
 
 PAGES. 
 
 Red Raspberry Jam 98 
 
 The Best Way to Make Je.lies. 98 
 
 ICES 99 
 
 Plain Vanilla Ice Cream 100 
 
 Fruit Ice Cream — . . . . .101 
 
 Caramellce Cream.... . — ... .101 
 
 Frozen Custard. .. . . . . ' ".lOl 
 
 Nesselrode Pudding 101 
 
 A New Ice Cream 102 
 
 Lemon Ice 102 
 
 Orange Ice 102 
 
 Strawberry Water Ice 103 
 
 Pineapple Ice 103 
 
 Snow Ice 103 
 
 CANDY. ;.-.....;; 103 
 
 Pralines, or Creamed Walnut8.104 
 
 Stuffed Dates 104 
 
 Crystallized Oranges and 
 
 Grapes 105 
 
 White Sugar Candy 105 
 
 Walnut Candy -10^ 
 
 Caramels ........ . ,. ...,..,... ■_. .... 105_ 
 
 BEVERAGES 106 
 
 Coffee lOG 
 
 Tea 107 
 
 Chocolate 107 
 
 Nectar 108 
 
 ■ Lemonade 108 
 
 Orangeade 108 
 
 Blackberry Cordial 108 
 
 MISCELLANEOUS 109 
 
 Melted Cheese 108 
 
 Fried Soft Shell Crabs 109 
 
 Boiled Crabs 109 
 
 Broiled Lobsters : 109 
 
 Devilled Crabs 109 
 
 Salted Almonds 110 
 
 Errata 110 
 
Pennington Bros., 
 
 Book-Sellers, Stationers, 
 
 Engraved Cards, 
 
 Duplicate Whist Boards, Fancy Goods. 
 Novelties. 
 
 <-^»5^*«^5<w 
 
 Ladies who receive a copy of this valuable book will find 
 it to their advantage to trade with us. 
 
 Pennington Bros., 
 
 333 S. 6tli Street. 
 
WHERE WE EXCELL 
 
 With most Clothing Stores, the Children-s Department is a 
 secondary consideration. Not so with us. 
 
 The Children's Department is where we start you. As you 
 
 grow older we take you into the Boys' De})artment— thence 
 
 to the Youth's and finally into the Men's Department, where 
 
 we strive to keep you. 
 
 The Children's Department is the nursery of the Clothing- 
 business. It is right here where we aim to excel!. 
 
 This department has kept pace with the general improve ■ 
 ment in '-ready to wear Clothes.'* 
 
 Season after season we have been enabled to show better goocLs, 
 better ynade^ at kncer prices. 
 
 We cordially invite a critical examination of this depart- 
 ment. 
 
 HALI^ & HERRICK, 
 
 Southeast Corner Square. 'Springfield, 111. 
 
v\V.TM«t.-,^-=s 
 
 Goods that 
 will bear 
 
 Close 
 Inspection. 
 
 That is the sort of JEWELRY or WATCHES you 
 
 want to buy. 
 
 Reliability is as essential in a Jeweler as in a physician. 
 
 That is the secret of our continued success and increasing 
 
 patronage. But that 's merely introduction. 
 
 What we want to call your attention to particularly is our 
 special large and well selected stock, and of our 
 
 OPTICAL DEPARTMENT, 
 
 Under the management of an expert Optician, who will be 
 pleased to examine your eyes free of charge, and will furnish 
 you with perfect fitting lenses and frames which will give 
 satisfaction. Every pair of Spectacles or Eye-Glasses fitted 
 in our establishment are warranted.! 
 
 Please give us a call, 
 
 210 SOUTH SIXTH STREET, 
 
 JEWELER AND OPTICIAN. 
 
Education is a Great Thing, 
 
 BOYS, 
 
 GIRLS 
 
 What better thing can you do for that boy of yours than to 
 
 educate him to observe economy? 
 If he earns money or has an allowance a good way to use a 
 
 part of his earnings would be its investment in a lot. 
 A hundred (100) dollars is not much but it would help the boy 
 
 to appreciate the value of money. 
 When he has acquired a lot of this kind he will most likely 
 
 begin on something better. 
 The education is worth the trial if the lot never increased 
 
 in value. 
 84 in cash. 
 H a month. 
 No interest. 
 
 You do not have the chance the boys often have. 
 
 You could however, spare something from dress and finery. 
 
 and ere long be the happy owner of a nice lot. 
 Ask your Papa to let you have $4 now and four (4^ dollars a 
 
 month. 
 And in a little while you will have a lot of your own. 
 No interest remember. 
 
 COOKS. 
 
 Four dollars a week you are gettting, I expect if the truth 
 
 was known you put it on your back 
 
 Not a cent for a rainy day. 
 Not an inch of ground for a home. 
 You can spare $4 per month. 
 Your first payment will be $4. 
 You get possession at once. 
 You can fence yonr lot. 
 
 Have it cultivated and raise enough off it to pay for it. 
 Ihe first smiling- Cook you meet ask her if she has'ntgot 
 
 one of his $100 lots 
 This will make anybody smile. 
 
 Call on Mr. Wilson and get a plat of his $100 lot schemo. 
 Office— Marine Bank Building. 
 
 See E. A. WILSON, for BOILER FACTORY LOTS. 
 
 Call on Wlr. Wilson for Plat of Lots near Furniture Factory. 
 
First National Bank 
 
 XJ. S. Depository . 
 
 Capital. Surplus and Profits, $395000.00 
 
 DOES A general BANKING BUSINESS. 
 
 iGLfely Bep©si{ \7(2iuus [or per)l 
 
 IDix^ecto:rs. 
 
 FRANK W. TRACY, 
 
 HOWARD K. WEBER, I 
 
 GEORGE PASFIELD, i 
 
 WILLIAM JAYNE, 1 
 
 J HENRY SCHUOK, ' 
 
 C. A. BEECHER, 
 
 C. C. CARROLL, 
 
 MILTON WOOD, 
 
 G. A. VAN DUYN, 
 
 CHAS. F. HERMAN. 
 
 FRANK W. TRACY, Fresident. 
 
 HOWARD K. WEBER, Vice-President, 
 
 GEORGE PASFIELD, M Vice-PresidenL 
 W. W. TRACY, Cashier. 
 
 C. L. ABELL, Assistant Cashier, 
 
Old Comer Drug Store, 
 
 H, W. Corner Square. 
 
 iuavi ^^voadwell 
 
 DRUGGIST, 
 
 SPRINGFIELD, - ILL, 
 
m. 
 
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 Fine Home-Made Candies a Specialty. 
 
 MDuroe Street, Opp. Franklin Life Building^, 
 Springfield, Illinois 
 
Jol?n W. Bunn §; @ 
 
 WHOLESALE 
 
 SEf)f^l^ 
 
 SPRINGFIELD, 
 
 ILLINOIS. 
 
 Telephone No. 77, 
 
M. S. KIMBALL, Pres. J. E. HEMMICK, Sec. and TreoK. 
 
 M. N. VAN ZANDT, Manager. 
 
 TliB Van Zandt Bakins Po«der 
 
 Is Made with 
 
 Pure Cream of Tartar, 
 
 And is tlie 
 
 Strongest and Best in the Market, 
 
 Possessing higher leavening power, as those who have used it 
 
 testify. 
 
 DR. L. N. BULKLEY, Surgeon in charge of the Wabash Hospita], writes: 
 "We have been using you.' Baking Powder at the Wabash Hospital tor 
 over a month. * * 1 believe it to be superior to any other we have 
 ever used," 
 
 MRS. H. G. POST says: "I have tried the VanZandt Baking Powder, using 
 about two-thirds the amount that I have been in ihe habit of using and 
 find my cakes fully as nice, if not nicer than formerly." 
 
 MRS. S. H. AYEKS writes: "I am sure if the public knew the wonderful 
 merits of the VanZandt Baking Powder as well as I do you could not make 
 it fast enough." 
 
 MALDANER & FRANK, the well known Caterers say: "We regard it as 
 superior to any oth-^r." 
 
 E. A. STALEY, (Proprietor of the "Delicatessen,") says: "I prefer the Van- 
 Zandt Baking Powder to any other." 
 
 SAM WILLI8, (Proprietor of the Cafe de Paris,) says: "I find it better than 
 any other Baking Powder, not excepting Price's." 
 
 MRS. ANNA B. MASON, ot Divernon, says: "I took six premiums at the 
 Sangamon County Fctir on cake made with the VanZandc Baking Powder. 
 I prefer it to Koyal or any othei\" 
 
 MRS. JAMES MORRISON, of New Berlin, writes: "I took a premium ,ou 
 White Cake made with the VanZandt Baking Powder. Had always used 
 Dr. Price's, but find yours stronger and give it the preference." 
 
 MISS MINNIE WORKMAN, of Auburn Township, says: "I took five prem- 
 iums on cakes made with the VanZandt Baking Powder, two of the prem- 
 iums being sweepstakes. I find it stronger than, and superior to the 
 Royal." 
 
 MRS. J. P. EDWARDS, of Mechanicsburg, says: "I took two premiums on 
 cakes baked with the VanZandt Baking Pcwder, and lind it takes only 
 BAJLF the quantity as against the Royal or Price's, which I have been 
 using." 
 
 Don't Make the Mistake of Using' too mnch- 
 
 Never more thau specified in the directions. 
 
Elevator 
 
 Milling 
 
 t> 
 
 SPRINGFIEL©, ILL. 
 
 Corner Ttiird and Waslnington Streets, 
 
 X^iumpt^" and "golden gem 
 
 FLOUR. 
 
 I have tried a number of different brands of flour in my 
 cake making, but now use only the "Triumph" flour,; as I. 
 find it gives the most satisfactory results. 
 
 MRa H. G. POST. 
 
Are Thoroughly Taught at the Springfiield Business College. 
 
 CAPITOL GREENHOUSE. 
 
 Cor. Third and Capital Avenue. 
 
 Greenhouse and Uedding- Plants. Artistic Decoi'ations for Receptions and 
 
 Wedding's Finest Palms in «.entral Illinois. Floral Designs for Funerals. 
 
 Hoses. Carnations, Cut Flowers and Smilax to be had at any time and shipped 
 
 to any place with satisfaction. All are invited to visit my Greenhouses. 
 
 LOUIS UNVERZACT, Florist 
 
 Teiephone 461, Springfield, CIS. 
 
 O. L-., TTrieibkk, 
 
 DEALER IN 
 
 BOOTT© AND ^^HOEIS, 
 
 I05 North Fifth Street. 
 
 3(1 Door North of N. W, Cor. Square. SPRINGFJELD, ILL. 
 
 Upholstery. Mattresses, Feathers, Tents and Awnings, 
 
 Feather Renovating 
 519 lilouroe Street. Sign of Swan. 
 
 HAS 
 
 Also can fill all orders. Sweet Violets a specialty. 
 
,(OHN M. PALJklER. W- E. SHU'TI. JOHN G. DRENNAN. 
 
 Palmer, Slauitt & Drennan, 
 Attorneys S Couinselors at l^avs^, 
 
 South 5tb Street. Between Adams and Monroe. 
 ORDERS TAKEN AT THE 
 
 -^-^W^oman'^ KxchiarLge,— 
 
 For Plain and P'ancy Needlework. Also for Painted and 
 Decorative Art Work. 
 
 Whoieftale and Uetail Dealer in 
 
 fill ItmimiEl MliSliiWW 11?1® lil 
 
 HARD AND SOFT COAL AND WOOD, 
 
 office. -Zlb South 5th Street. Telephone 321. Springfield, 111- 
 
 Office and Yard. Corner 10th and Edwards Streets. 
 
 Si=»i^in^To-i^iEXjiD Oa-Eipet Co. 
 
 BEST GOODS FOR LEAST MONtY. 
 
 CAR«^ETS, CURTAINS, OIL CLOTHS. 
 
 Telephone 382. 521 North Side Square. 
 
 THOMAS C. SMITH. 
 
 Umderthker hhd Funerhl Furnisher, 
 
 No 325 S. 5th Street, Springfield 111. 
 
 w. hTirvine, 
 
 UnDERTEKER HMD FURERffL FURNlSHER,^ 
 
 No. 325 S. 5th Street, Springfield, 111. 
 
 ' Nigiit Calls Promptly attended to. 
 
 The Cake furnished by the Woman's Exchange 
 
 catmpt be' excelled. It is perfect.. ^ ■ 
 
Myers' Wonder Store, 
 
 HEADQUARTERS FDR 
 
 Baby Carriages, Tricycles, 
 
 Velocipedes, Toys, Etc. 
 
 Peter Vredenburgh, 
 
 Dealer in 
 
 Iiumber and Shingles, Sash, Doors and Blinds, 
 
 Sewer Pipe, Hair, Lath, Lime, Cement, Fire Brick^ Etc. 
 
 Manufacturer 81at Wire Fence. 
 
 N. W. Cor. od and Jefferson Streets, Springfield III. 
 
 WEEMS' LAUNDRY. 
 
 323 South 5th Street. Telephone 168. 
 
 The Woman's Exchange. 
 
 327 South Fifth Street. 
 
 Organized to liel}) women. Patroni/e it and aid in the good 
 
 work. 
 
 Myers' Wonder Store, 
 
 HEADQUilRTERS FDR 
 
 Hoiisekeepmg Goods of Every 
 Description. 
 
 Reliable Goods. Popular Prices. 
 
R. H. ZiMMEKMAX. Geo. Day. 
 
 ZIMMERMAN & DAY, 
 
 Donloi-s ill 
 
 WALL PAPER, PAINTS 
 
 OILS AND GLASS, 
 
 421 Adams Street. SPRIN(tFIELJ), ILL. 
 
 Bottie Stuart Institute, 
 
 Corner 4th and Jackson Streets, Si)ringfield, 111. 
 
 A delig-htful home school lor j'oung- ladies and children. 'JTiorough instruc- 
 tion, with a liif^- 1 standard of scholarship in all departments. Complete 
 course in Musjc, Elocution and Art. Moderate Expenses. F<ir terms and 
 furthei- information, address 
 
 MRS. A. M BROOKS. Principal, Sprin^tiidd, 111. 
 
 Orders taken at the Woman's Exchange for plain and fancy needlework. Also 
 for painted and decorative art work. ;L'7 S. 5th ^ treet. 
 Sandwiches of all kinds made to order. 
 The Woman's Exchange is almo't indispensable to the housekeepers of 
 Sp ingfield and Central I lirois. Whenever you wish anything- that a woman 
 can make, either in the edible or fancy work department, send them your 
 
 orders. 
 
 A. DiRKSEN y SONS, Leading Dealers in Furniture. 
 
 Call and see our line of Bed-room. T'arlor and Dining-Room Sets, and get our 
 
 prices before buying elsewhere. 
 
 406, 4US. 410 E. Washington St., Telephone 445, Springrtield, Illinois. 
 
 ORDER YOUR 
 
 From the WOMANS EXCHANGE. 
 
 Ladies' Fine Furs and 
 Fur Garments. 
 
 Furs of all kinds repaired. 
 Sealskin Garments Made to Order. 
 
 C. D. ROBERTS & CO 
 
lor Birlliiia!. WfiMii M Ctirislfflas Presents, 
 
 Remember oxiv Fancy Work Department. Orders taken for all kinds of Fancy 
 or Decorative Work at the Ex.hanf>e. 
 
 EXCELSIOR TRUNK FACTORY 
 
 109 North 5tli Street, 
 
 The best ol everythinji- in the 
 
 Ittmak ti4 Is^iMii lit B^iiais 
 
 Call and see the COMMON SENSE TUUNK. 
 
 Uanding- closely against the wall this Trunk can be 
 '' - • " " ^orward. 
 
 KOLH & FOX, 
 
 )pened without hein^- pulled forward. 
 
 JOHN S. CONDELL, Jr. 
 
 Dealer in 
 
 -STOVES, RANGES AND FURNACES,- 
 
 Kitchen Furnishings of all kinds, styles and prices. 
 Soap Stone Gr.ddles, ^nam^ed^Griddlj^ Waffle^ons,^^^^ ^^^^^^^ ^^^.^.^^^ ^^^ 
 
 'Tne Acorn Oak the most perfect Oa nuule. Air-tight. A Perfect Keeper, 
 ine Acoin ^^)^^^l\,^^^^^ Improvements in Base Bu ning- Stoves. 
 Cornice, Rooting and Guttering Manutactory. 
 ^^629 East Adams Street and 131 and 13:5 South Seventh Street^^^^ 
 
 Hardwood Mantels, Grates and Tiles. 
 
 314 South Fifth Street, 
 SPRmGFlELI), - . - ILLINOIS. 
 
 MIBS M. MOBRR. 
 
 MODIST^^EL 
 
 Rooms ns and 34, Franklin Building-, Springtield, 111. 
 
 Saratoga Potatoes, Baked Beans and Home-Made Candy 
 at the Exchano-e. 
 
THE WOMAN'S EXCHANGE 
 
 IS LOCATED AT 
 
 32^7 SOXJTS: IPIIPTS: STI^EET, - 
 
 It is open Daily, except Sunday, at 7:45 A. M. 
 to 6:30 P. M., Saturdays to 7 P. M. 
 
 Orders for furnishing Refreshments for Weddings, Receji- 
 
 tions and Entertainments of all kinds promi)tly 
 
 attended to. Telephone 601. 
 
 JAMES L. HUDSON, 
 
 _., Wholesale and Retail Dealer in 
 
 Wagon Material, Belting, &c. 
 
 50() South Side Square, 
 SPKINGFIELD. - - ILLINOXB. . 
 
 Send in your orders at once for the 
 
 "Exchange Cook Book" 
 
 Just compiled and published. 
 
 S0r)f<ziir)S 0^ep 10@ Ifaqes©] fe<r)0ice I\eceipfs 
 
 Many of them are new, all have been tested by good housekeepers. 
 Only a limited number of the Books left 
 
 f: JPRICE—Bouijd. in: White Oil Cloth, 75 CEl^S. ( -^^t 
 
 This editioia is,sokl for the Benefit of the Woman's &chaii^,| 
 Springfield- Ilh " " ' 
 
 I 
 
Is THE Leading 
 
 DRY GOODS, 
 
 .A. 3^X5- 
 
 MILLINERY 
 
 HOUSE 
 
 —OF- 
 
 CENTRAL ILLINOIS. 
 
 The habit of selling everything at the minimum price, and 
 
 of a thoroughly reliable quality, is strictly 
 
 maintained by this house. 
 
 R. F. Hepnflon ^ @. 
 
LIBRARY OF CONGRESS 
 014 480 288 3 #