mv ii M iiiii .. caught ! riJH JTEA15LJ Gaj-nuhed vA^h Potato "b^Ws FOOD FURNISHED BY THE SEA, LAKES AND RIVERS. See Chapter entitled "Fish" — "Shell Fish"— and note all the favorite ways of cooking them, as well as their value to man as brain builders. THE NATIONAL COURSE IN HOME ECONOMICS How to Practice Economy in the Home Containing Original Suggestions on Home Milinery, Home Dressmaking, Fancy Work, Home Decorating, Home Laundry, Home Gardening, Home Cooking, etc., etc. B Y RUTH ALLEN gEEZLEY, Associate in Domestic Economy, Lewis Institute, Chicago, Formerly Instructor in Cooking and Sewing, Winona College, etc. It Contains also More Than One Thousand Tested and Approved Economical Recipes, Contributed by Prominent Women Covering Every Branch of the Art of Cooking, including Modern Up-to-date Dishes, Picnic Cooking, Chinese Dishes, Eat to Grow Thin and Eat to Grow Fat Menus, Special Menus for Holidays, etc., etc. ' B Y ANNIE R. GREGORY, Noted Authority and Instructor in Household Economy The Art of Carving Illustrated B Y A. GHABRISON, Famous Club and Hotel Chef of America Embellished with Many Colored and Photo Engravings Illustrating the Preparation of Plain and Fancy Dishes, Table Decorations, the Selection of Meats, etc., etc. The Whole Forming a most Complete Guide to the Management of the Home and Its Environments NATIONAL SCHOOL OF HOME ECONOMICS rr Copyright 1917 by I*. H. Walter ®CM470369 \-. ' y Introduction A home-maker must be a housekeeper or at least understand what good housekeeping is. Those women who have been engaged in the study of home-making have grown to feel that it is a profession, a thing of so great importance that it calls for years of careful preparation and earnest study. The general impression exists that a girl can grow up without any knowledge of cooking and housework and when the time comes fall into domestic ways and become a good home-maker. Women have always kept house — hence the conclusion that home- keeping is woman's natural province, for the duties of which no especial training is necessary. In our early days a girl's opportunities were very limited and there was plenty of time for them to become proficient in the duties of home-making. In these days the changed economic conditions and greater educational opportunities have brought about great changes and we find women on an equality with man and practically economically independent of him. However, though she may be a teacher, stenogra- pher, bookkeeper, etc., she will nevertheless finally fulfill her real mission in life and become a wife and home-maker. These lessons of the National School of Home Economics have been prepared to supplement the work being done in the schools and to give the busy housewife the advantages of instruction and help based upon the best thought in the Science of Home Economics. The correspondence privilege extended to members, as per terms of certificate, affords an oppor- tunity to keep posted as to new ideas, new styles, new dishes, etc., which will prove of great value. The High Cost of Living has been kept in mind in the preparation of these studies. The lessons on Home Dressmaking, on Home Millinery, etc., cannot help being fully appreciated by all who practice economy and who still desire to conform to conventional styles. vii viii INTRODUCTION The lessons on Preparation and Cooking of Food will be found espe- cially helpful in producing nutritious meals at a minimum of cost. The instructions on Home Management, including proper furnishing of the home, How and What to Feed Infants, Simple Remedies for Prevalent Disorders, Special Food for the Sick and Convalescent, Toilet Sugges- tions and Recipes will help lessen the perplexities of all who use them as a guide and stimulate that just pride without which great excellence is impossible. The final plea of the Director is that you make these lessons the "dic- tionary of your domestic affairs" — consult them freely, regulate the home accordingly, but do not forget that you can only keep abreast of the times, can only be the up-to-date home-maker by continuing your studies of home economics, and that the benefits of our School are yours for the asking. Believe me, at your service, RUTH ALLEN BEEZLEY, Director National School of Home Economics. Contents THREE THOUSAND HELPFUL SUGGESTIONS AND RECIPES PAGE Arranging the Table — Uj^-to-Date Methods 28k Bread, Biscuits, Muffins, Waffles, Etc 133 Cakes, and How to Make Them 215 Cakes (Layer), and FilHngs for Same 233 Camping Out- — How and What to Cook 403 Canned Fruits and Vegetables 368 Carving 41 Chafing Dish and Recipes for Same 187 Cheese and Cheese Dishes 167 Chinese Dishes 28r Coffee, Tea, Cocoa and Beverages 339 Confectionery 327 Cookies, Doughnuts and Small Cakes 244 Courses for a Formal Dinner 19 Custards, Creams, Desserts, Etc 289 Dinner Giving 28h Dinner-Table Novelties and Decorations 28J Dried Fruits 372 Eggs and Fifty Ways to Cook Them 175 Fish 65 Garnishings 398 Home Dressmaking 7 How to Utilize Everything 38 Ice Creams, Ices and Sherbets 3^7 Jellies 361 Marmalades 3^4 Meaning of Foreign Words on Menu Cards 3^ Meats — How to Select, Cook and Serve m Meat and Fish Sauces 3^8 Millinery in the Home 19 Pastry, Pies and Tarts 201 Pickles, Vinegar and Brine 374 Poultry and Game 95 Preserves — Canned and Sun Dried 35 ^ Puddings and Pudding Sauces 259 Relishes and Catsups 400 Salads Made of Meat, Fish and Shell Fish i95 Sandwiches and Canapes 161 Shell Fish 81 Soups Made of Meat 49 ix X CONTENTS PAGE Special Menus and Suggestions How to Decorate the Table 28 to 33 Spiced Fruits 366 Supper Parties 27 Table Etiquette 28n Toasts 155 Weil-Balanced Meal 28a Wastefulness 37 BOOK II. Casserole Cooking 486h Cereals and Farinaceous Dishes 436 Fireless Cookery 486a Fresh Fruits — How to Serve Them 415 Health Paramount to All Else 408 Homekeeping, Not Housekeeping 410 Ko-nut Versus Lard 434 Nourishing Properties of Various Foods 411 Nuts as an Article of Diet 444 Salads without Meats 477 Soups without Meats 423 Vegetarianism 412 Vegetables — Their Importance 453 Vegetables — How to Cook 453 BOOK III. Dairy, The 498 Drinking Water 517 Dyeing and Coloring 497 Economics for the House 492 Food for the Sick and Convalescent 507 Happiness of Children 521 Helpful Laundry Recipes •. . . 490 Home, The 488 Household Hints 503 Infants 519 In and About the House -. 488 Kitchen, The 488 Laundry, The 489 Nuisances About the House 549 Nursery, The 520 Prevalent Disorders and Their Remedies 522 Sewerage 5^7 Sick and Convalescent 506 Toilet Recipes 536 Toilet Suggestions 534 Ventilation 517 Illustrations PAGE Something New in Cake-Making 468 Delights of Christmas Time Frontispiece Table Set for a Formal Luncheon 36 Table Set for a Wedding 37 Rolls 514 Pretzels 514 Coffee Cake 514 Grandmother's Brown Bread 514 All Kinds of White Bread 514 Breast of Veal 515 Lamb Chops Garnished with Peas 515 Leg of Lamb 515 Sirloin Roast 515 Roast Chicken 515 Tenderloin of Beef 515 Fish and Shell Fish 196 Florida Lemons with Dressing 196 Mrs. Winter's Fish Sauce 196 Mrs. Baldwin's Fish Balls 196 Bride's Cake 197 Birthday Cake 197 Geranium Cake 197 Christmas Cake 197 Lenten Salad 530 Chicago Cheese Bars 530 Bread Sticks 530 Roast Capon 530 Wafers Long Branch Recipe 530 Bon Bon Boxes— Other Delights for Wee Men and Women 531 Snapping Mottoes 531 Drum Favor 53I Favor — Sewing Baskets 531 Favor — Musical Instruments 531 Bonbonniere — Everlasting Flowers 531 PAGE Dishes from the Field and Garden 20 Delights for the Old and Young 452 Appetizing Dishes for Dinner 52 Chicken Pie, Individual 52 Pickled Onions 52 Grape Jelly 53 Fish Croquettes 53 Blueberry Cake 52 Dressed Radishes and Celery 52 Stuffed Olives 52 White Mountain Cream Puflfs 53 Mother's Salted Almonds 53 Quince Souffle 53 Honey a la New York 53 Ice Cream Cake 53 Sliced Lemon Pie 53 Delightful Recipes from North, South, East and West 355 Rice Croquettes 355 Canned Cherries 355 Pickled Peaches 355 Canned Peaches 355 New England Mince Meat 356 Doughnuts, Iowa Recipe 356 Montreal Boneless Turkey 355 Quick, Simple and "Never Fail" Recipes 357 Cream Oysters in Pate Shells 357 Cinderella Cake for Boys and Girls 357 Dandy Ohio Cake 357 Raspberry Bromangelon 357 Meats, How and What to Select 469 Food Furnished by the Sea, Lakes and R'"^^''s Frontispiece Fresh Fruits and How to Serve Them. . 21 Picnics and Luncheons 453 XI Xll ILLUSTRATIONS PAGE Life Forces for the Sick and Con- valescent 372 Unfermented Grape Juice 372 Sweetmeats for Social Gatherings 373 Stuffed Prunes 373 Fig Bars 373 Oranges in Fancy Shape 373 Washed Figs 373 Dates Stuffed with Blanched Almonds. . 373 Candy 212 Stanley's Fudges 212 Miss Parloa's Chocolate Creams 212 PAGE Edwin's Ribbon Candy 212 Fancy Bon Bon Baskets 212 Palmer's Pineapple Glace 212 Janet's Peppermint Drops 212 Ethel's Candied Cherries 212 Crystallized Lemon 212 Goodies for the Lunch Box 213 Greenacre Hermits 213 Cocoanut Cookies 213 Nut Macaroon 213 Raisin Pies 213 Canadian Coffee Cake 213 Home Dressmaking LESSON I THE HARMONY OF DRESS AND HINTS ON BUYING *'TT is much to know fine clothing from poor, to be a judge of values, I to buy with taste." We need only to look around us a short distance to see that a few suggestions on the subject of harmony in dress will not go amiss. We are desirous of being fashionable to the degree that Vv'e begin to overlook individuality in the matter of dress. For instance, if we see that purple is to be the fashionable color of the season, all of us feel that we must have purple. There are very few colors w^iich every woman can wear becomingly. What v/ill suit one complexion very seldom does for another, and for this reason we should study ourselves wath regard to harmony of color in dress. It would be impossible to set a scheme of colors for every type, for the shading from the brunette to the blonde is too gradual. We may, however, make a general classification, dividing ourselves into three big classes, the blonde, the light brunette or medium, and the dark brunette. Under this classification a few general rules may be set as a foundation upon which a more elaborate scheme may be enlarged upon to suit the individual case. The blonde may wear light blue, light shades of green, dull gold, and neutral shades of any color rather than positive ones. Avoid red, orange, yellow, purple, and brown. The pale bruiietfe is in need of warm colors, although here again neutral colors are better than positive ones. Warm brown, gold color, maize, old rose, and modified red are good. Light blue and green, pale violet, and all hues of purple and pink are colors that should be avoided. For tlie brunette, red, maroon, dark blue, rich maize, yellow, and gold color are becoming. Never wear light blue, light green, pale violet, purple, or pink. All may wear white, and black with white trimming. In addition to personality being observed in the choice of color, the same degree of care should be taken in the style of pattern used. The short, stout woman should wear dresses with long lines. Ruffles, frills, or any trimming which would tend to shorten the general length of the garment should not be used. An extremely tight-fitting garment emphasizes the size of the wearer. .7 8 HOME DRESSMAKING The tall, thin woman should also leave tight-fitting garments alone. Only the normal size woman can afford to wear this style. Long lines should be broken as much as possible in the clothes of the thin woman. Crosswise trimming is best. The best material that can be afforded should be put in dresses, for cheap material is usually lacking in firmness and the garments made from it soon lose their shape. It is best to patronize reliable firms, for in the end their products are cheapest. Learn from personal inspection where the best in any cer- tain line is carried. One firm is often noted for its superior line of silks, while another may excel in woolens. In buying silk it is better to buy a soft, pliable piece than a heavier one which is weighted with foreign matter, for the softer piece will out- wear the other. Fray out some threads of silk and try them to see if they break easily. If they do, the silk is poor quality. Good silk will not wrinkle easily when crumpled in the hand. In the selection of woolens, never buy a rough, loosely woven piece, for when washed it will shrink and draw out of shape. Beware of a piece that has short ends which break away when raveled. When buying linen it is best not to lay in a stock too far ahead, for the bleaching in linen often affects its wearing quality. The threads in good linen should be long, round, and lustrous. When raveled the threads should not pull apart and fuzz, for this is a sign of cotton. It is better to buy a soft linen than one that has been made stiff by starch and sizing. Rub a little together in your hand to see if the stiffness remains. LESSON II DRESSMAKING EQUIPMENT After the careful purchasing of material, great care should be taken in the making of it. If possible, a separate room should be set aside for sewing. It should be a well-lighted, ventilated, and heated room, with varnished or linoleum-covered floors, which can be easily kept clean. A standard sewing machine, kept in good repair, a cutting table, an ironing board and iron, a few straight-back chairs, a large mirror, and a dress form are essential. Among the smaller articles which complete the dressmaker's outfit are a tape measure, a yard stick, a pin cushion filled with good sharp pins, two pairs of scissors, one large pair for cutting heavy material and another HOME DRESSMAKING 9 smaller pair for general use, thimbles, a variety of thread, a good grade of medium and small needles, and an emery for sharpening them. A chest of drawers in which old patterns may be filed is convenient, for the mate- rial which is being worked upon may be folded and placed here over night to be kept free from dust. Always keep the room as neat and clean as possible, sweeping up the scraps from one garment before starting another. Patience must be observed in sewing. Learn to be accurate about every detail. Take measurements carefully — study and alter your pattern with the same degree of care that you use when you sew the trimming on the dress. Accurateness is essential to perfect-fitting garments. When sewing never sit in a stooped position. Sit nearly erect, hold- ing your work up to you, at a correct distance from your eyes. The number of the thread and needles used will always be deter- mined by the material being worked upon. It is best, however, to use as fine a needle as possible, for smaller stitches can be taken with it. Size six or seven is best for best basting, and eight for ordinary sewing. Always cut thread, never bite it. Use thread not longer than arm's length, for a longer thread is more apt to tangle and is not satisfactory. LESSON III SEWING STITCHES Basting is the temporary stitching which is used to hold two pieces of cloth together while the permanent stitching is put in. The basting must be carefully done, if the stitch- ing is to look well. There are three common kinds of basting, even, un- even, and diagonal. Even hasting is the taking of stitches of the same length, leaving spaces of equal length. Uneven hasting is made by tak- ing one long stitch and one or more short ones. This is used where there is not as much strain on the material xjNEVEN BASTING as there is in even basting. EVEN BASTING |y . " ; * .,,W.W P , i , i n.V' '. ' . ' 10 HOME DRESSMAKING DIAGONAL OR CROSSWISE BASTING RUNNING STITCH _^ ^^ , Diagonal or crosswise hasting {?, \\\\\\\\VH' "I the taking of stitches of equal length, in a diagonal manner. This is used in basting a lining to an outer garment. When the strain is not great on a seam or when the material is too thick to conveniently make it on a sewing machine, or on a very expen- sive gown where handwork alone is desired, the permanent stitches are taken by hand. Those most fre- quently used are the running stitch, the back stitch, and the half-back stitch. The running stitch is made by taking stitches of equal length, as in even basting, but very much shorter than even basting stitches. This stitch is used where practically no strength is needed. The hack stitch, which is used to take the place of machine stitching, is made by taking a stitch backward on the upper side and one twice as long forward on the under side. Half hack stitching is made the same as back stitching, except that the back stitch on the upper side of the material is taken only half way back to the last stitch instead of all the way. It is used where there is not as much strain on the seam as there is in the back stitch. Raw edges of a seam that ravels easily are over-cast. Over-casting is a slanting stitch taken over the edge ; the needle should point to the left, and the threads should not be drawn very tight. The stitches should be less than a fourth of an inch long and the same distance apart. All edges of material should be trimmed smooth before over-casting. BACK STITCH i'X^>VS'y/i' ' >t'>X'JlKK>J ^ffV VV^, »^ " V^ W V rV- ^^ " ' ^ ^ '- T*"=^»w ^> ^v.. HALF BACK STITCH OVER-CASTING HOME DRESSMAKING 11 vo. W^^^^^MMMWMtM^^^^MW^M^M OVER-HANDING CATCH STITCHING .^.V'^^^p^ ^ Oz'cr-handing is used to join two folded or selvedge edges. The stitches are very small and are taken over the edges, which have been basted evenly together. Catch stitching is used to finish seams or hold down seam edges. It is especially preferred to finish seams on flannel garments because it makes a smoother, less bunglesome seam than can be made otherwise. Leave the knot on the underneath of the material, on the side nearest you. Slant the thread across to opposite side and take a short stitch, including a few threads of material, to the right, having the needle point away from the thread. Then cross back, taking a similar stitch. Feather stitching is used to deco- rate undergarments, or when worked into a design it is often used on dainty waists and infants' dresses. Make the knot on under side of cloth ; hold the thread down in a straight line, then insert the needle a little to the left of this line and take a short, slanting stitch toward the line. Hold the thread down with the thumb while drawing the needle out over it. The second stitch is taken on the opposite side of the line, also slanting toward the line; the needle is inserted for the second stitch at the line level with the bottom of the first stitch. This may be varied by taking two or three stitches on the left before crossing to the right, and taking the same num- ber there, making a double or treble feather stitch. FEATHER STITCHING ^^^^^^^^^^^^^f^mm^^^^m^^^ Fagot stitching is also ornamen- tal stitching. It is used in joining pieces of ribbon or cloth. It is done by crossing from left to right, like feather stitching, except that the nee- dle is inserted under the edge of the ribbon or fold, and brought out on top, the needle pointing from the center instead of pointing toward it. FAGOT STITCHING 12 HOME DRESSMAKING BLANKET STITCH jjP»»^;-:^>;;>: frSKV 'niiiiiiiiitilillilii ■>>8;;;X;>X-»«.S The blanket stitch is used to pro- tect the edge of heavy woolen goods, as well as to ornament it. The edge worked upon it is held toward you as i you work from left to right. Insert the needle to the required depth, hold- ing the thread down by the left thumb. Bring the needle out, allowing it to come over the thread, thus forming an edge. Hold thread again with the left thumb, and insert the needle about an eighth of an inch from the place where it was inserted before, and repeat the stitch. Original- ity may be brought into it by varying the lengths of the stitches and their arrangement. Heavy silk is best for the blanket stitch. Henist it china is an ornamental ^^^j^^^ ^£ f^^j^jgj^jj^g henis in linens. Draw threads across the material to the desired width of stitching. Baste down hem even with the last thread drawn, nearest edge. Hide knot in hem, nearest the left end. Hold material over forefinger of the left hand. Take up four or five threads of material on needle, and draw needle through, forming a loop with the thread in it. Draw the loop tight, and, holding it firmly with the thumb, insert the needle in the edge of hem, at the right of the loop made, and repeat. Buttonhole stitch. In this stitch an exception is made regarding the length of the thread used. The thread should be long enough to finish the buttonhole without rethreading the needle. Cut the buttonhole a little larger than the button, because the thread used in making it makes it a little smaller. Baste around the line to be cut for buttonhole, to hold the goods firmly in place. Double the material so that the fold will divide the length of it in half, and cut along a thread in the material to be sure it will be straight. Overcast the edges to prevent them from fraying. Thread the needle with coarse thread. Bring the needle through from the wrong side, from the inner end of cut, so that the end where the greatest strain falls the work is unbroken. HEMSTITCHING BUTTONHOLE STITCH HOME DRESSMAKING 13 Fasten the thread by taking- two small stitches at the same place. Never use a knot in making a buttonhole. Hold the buttonhole over the first finger of your left hand. Working on the edge nearest you, bring the needle out about an eighth of an inch from the cut edge. Before drawing the needle out, draw the thread, doubled as it comes from the eye of the needle, under the needle, around to the left. Bring the needle through the loop just formed, to draw the thread so that loop forms a stitch at the top of cut edge. Make the next stitch very close to the first, inserting the needle through the material the same distance from the cut edge as the first one was. At the end of the lower edge, begin to spread the stitches around the corner, and continue along the upper edge the same way. Finish the buttonhole by taking two short stitches, one over the other, and across these work several stitches close together. When practicing these stitches, use coarse material, such as unbleached muslin. Colored thread will show up the stitches best. LESSON IV CUTTING AND SPONGING Be careful in cutting material. Most woolen materials have a "nap" to the goods, that is, a "pile" of threads pressed smooth. This nap should always run downward in garments, except velvet or plush. In these it runs upward so that its natural tendency to fall outward will give it a richer, deeper color. Panne velvet is the only exception; it should be cut with the nap running downward. In cutting several pieces of material to be sewed together, care should be taken that the nap runs in the same direction in all of them. Otherwise the light will be reflected differently, giving it the appearance of different shades of goods. One must also be careful in cutting figured or plaid goods. The figure should run in the same direction in all pieces, and when joined the pat- tern should be matched. Cut the center gore, and before cutting the next bring the goods up to the first one and match the pattern in goods. Then lay the paper pattern on and cut. If two gores form a seam in the back, cut the material doubled, so that the patterns in the goods lie exactly together. This often neces- sitates the waste of a little material, but there is no other way of matching. When cutting the waist, have the stripes or pattern match at the shoulder seam. 14 HOME DRESSMAKING The selvedge edges of all wash goods should be cut off before cut- ting out the material, for in washing it does not shrink to the same extent that the rest of the cloth does, and gives it a puckered appearance. It is best to shrink wash goods before making up into garments. The color may also be set at this time, by soaking the goods for several hours in cold salted water. Then rinse thoroughly in clear water, wring out, and press dry. It is good to sponge woolen cloth before using, as water often spots it afterwards. To sponge, wet a piece of heavy muslin and wring it out. Place over cloth to be sponged and press dry. Work slowly. If the material is heavy, sponge on both sides. LESSON V SEAMS Seams. A seam is the joining of two pieces of cloth. There are four kinds of seams used in dressmaking. They are the plain seam, the French seam, the flat-felled seam, and the French-felled seam. The plain seam is the mere joining of two edges of material so that they meet on the wrong side of the garment. This style seam is used on heavy goods where other kinds would be too clumsy. The raw edges in this style seam are either bound with narrow seam binding or are overcast. The French seam is made by joining the pieces of cloth so that the raw edges first come on the -right side of the garment. They are then trimmed and folded in a crease made deep enough to cover the edges. The FRENCH SEAM sccoud stitchiug is then made on the wrong side of the goods. This seam is generally used on wash garments, as wash waists, underskirts, and sum- mer dresses. PLAIN SEAM DISHES FROM THE FIELD AND GARDEN. The more a man follows nature, and is obedient to her laws, the longer he will live; the farther he deviates from these, the shorter will be his existence. — Hufeland. FRESH FRUITS AND HOW TO SERVE THEM. Recipes for above dishes with scores of other simple, yet novel desserts, are found within this bonk. HOME DRESSMAKING 15 FLAT- FELLED SEAM The flat-felled seam is made*by joining the material with the edges coming on the wrong side. Then trim one edge of seam quite close to stitching, and cover it by folding the other edge of seam over it, turning in raw edge and basting it flat to the material. This seam is used on undergarments which touch the body. The French- felled seam is made by joining the two edges to finish on wrong side. Trim off one edge and fold the other edge over it, turning in a small hem. Instead of sewing it flat to material, double it over the trimmed edge, forming a fold, and stitch it at the same place where the first stitching was made. This seam is often used in joining embroidery to cloth, or in collars and cuffs to make them strong. FRENCH- FELLED SEAM LESSON VI PLACKETS FIG. 2 FIG. 3 For petticoat. Cut a strip of material two times the desired length of placket, and three and a half inches wide. Sew one long side of this to the right side of the edge of opening, on both edges. Then fold the 16 HOME DRESSMAKING strip of cloth over, so as to cover the raw edges, and, turning in a nar- row hem, sew along the same lines as the other edge was sewed. When finished, one side of the placket extends straight out from material to form the underlap, and the other is turned under even with the line of the back seam of the skirt. The set-on strip is entirely hidden when the placket is finished. For sleeves of tailored waists, and plackets of drawers. Cut placket into material the desired depth of placket. Cut a strip of material twice the length of placket and one and a half inches wide. Turn in a quarter of an inch along both long edges. With the raw edges turned in, stitch the strip on the right side of the underneath and on the wrong side of the top piece. Finish the placket by setting a strip of the material on top wide enough to cover previous stitching. Make the bottom of the piece pointed, turning in all raw edges. Another underwear placket. If there is no seam, cut opening the desired length. Cut a strip of material two times the length of the placket and three and a half inches wide. Fold the two ends together and press a crease in the center. Then fold it in two lengthwise and crease ( Fig. 3A) . Open, and cut out one quar- ter shown by creases, leaving a small edge to fold under. Baste the long edge of this piece to both edges of the placket. Turn the wide part back, folding in the raw edge so that it just covers the first stitching. Then turn back the narrow strip left and stitch it down ^^■iti^? t ^M'}W^%^^i^/t<^)-^-MMW - ^^^^ 'tii^>;r^•h^fw■t^'\^■^^•(!:^^^^\t !, . FIG. 3A to garment to form a FIG. 3B FIG. 4 facing. The wider piece forms the under lap. Then turn back the end of the under lap, baste, and stitch across on the outside (Fig. 3B). Gusset placket. Used on bottoms of men's shirts where no lapping is necessary. Cut placket desired length. Sew a strip of material on wrong side of opening along both edges, bringing it to a point at the lower edge. HOME DRESSMAKING 17 LESSON VII USE OF COMMERCIAL PATTERNS Before buying a pattern, have your measurements taken carefully. Bust measure should be taken loosely over fullest part of bust, up to a raise of about two inches in the center of back. Hip measure should be taken nine inches below waist line. Waist measure should be taken snugly at normal waist line. These are the only measurements necessary for buying a pattern. After the pattern is purchased, read the directions carefully before laying it on material and cutting. Usually only one half of a pattern is given, so that all pieces are to be cut doubled. If your figure is out of proportion the pattern may be altered to fit it. This should be done before material is cut. (Fig. 4). For instance, if you are shorter waisted than the^ pattern, do not cut out by pattern and try to remedy the mate- rial afterwards. Alter the pattern first. » Know your measurement from the center of the collar seam in the back to the center of the waist line in the back; also from close underarm to waist line and from neck seam in center front to waist line there. Compare with the measurements of pattern. Take a plait in pattern the necessary width, which is the number of inches difiference in your measurements and those of the pattern, about two inches above the waist line. Even ofif seams of pattern after plaits are laid. For a longer waisted person the measurements should be taken the same as before, and the pattern cut apart at the place where the plait was taken before (Fig. 5). The necessary addition in length is made by separating the cut pieces of the pattern the required number of inches. Alter skirts in the same manner, making necessary changes five inches below the hip line. Sleeves are altered in two places, a few inches above and a few inches below the elbow line (Fig. 3). To increase the waist size, cut darts in pattern along the waist line and spread open the required amount. To decrease the waist size, take small plaits in pattern at this place. After the pattern has been altered to fit, it is well to make a pattern from lining material,to use for further reference. FIG. 1 FIG. 2 18 HOME DRESSMAKING FIG. 3 FIG. 4 FIG. 5 When making a gored skirt, the order in which the work is done is as follows: (i) Take measurements. (2) iVlter pattern. (3) Place pattern to best advantage on cloth. (4) Cut material. (5) Remove and put away pattern. (6) Pin and baste seams. (7) Fit on you. (8) Alter, if necessary. (9) Stitch. (10) Press seams. (11) Finish seams and placket. (12) Make and attach waist band. (13) Mark length of skirt and finish hem. (14) Sew on fastenings and loops to hang by. (15) Press. The same directions for order in which shirtwaist should be made:. (I (2 (3 (4 (5 (6 (7 (8 (9 (10 (II Take measurements. Alter pattern. Place on material and cut. Make sleeves, cuffs, and collar band. Make box plait on right side of front and hem on other. Baste shoulder and underarm seams. Pin neck band and mark for seams. Fit sleeves and mark for seams. Sew sleeves in. Arrange fullness around waist on tape. Make buttonholes and sew on buttons. Millinery in the Home LESSON I SELECTION OF SHAPE AND MATERIALS IN these few lessons on millinery a simple outline is made which should be a help to the woman who does her own hat-making at home. Originality and personal touches, of course, can be added to the trim- ming of every hat to suit the wearer. In the selection of a hat, even more so than in that of a dress, the personal features and complexion of the wearer should be studied. The hat comes nearest the face, and harmony of color must be observed. Choose colors which blend with the shade of your hair and eyes. If your complexion lacks warmth, here is your opportunity to supply it. The appearance of the shape of the face may be greatly affected by the shape and style of the hat worn. A becoming hat is one that tends to lessen the sharpness of an overly pointed nose and chin ; it has the effect of filling out a narrow face and lengthening a too fat one. It emphasizes only the best points. The girl with a full, round face is usually aided in appearance by a wide-brimmed hat. The crown should be high if the wearer is short enough to stand an addition in height. Very tall girls look better in a flatter crowned hat, for it tends to cut off a few inches from the height in appearance. Large foreheads should be covered partly by the hair, attractively arranged over them, and a hat which fits down considerably low. Three- cornered hats, or any styles which have an angle coming out in front, should not be worn over thin faces with pointed features. Small, close- fitting hats are best suited to such faces. The trimming added to a hat may be made to emphasize the general effect sought after. Much depends upon the dressing of the hair, as to how the hat looks. A little lock on the sides, arranged loosely, is becoming to most women. Materials. The materials used in millinery are not very expensive; it is the making of the hat that increases the cost. By exercising patience and using taste, just as beautiful hats may be made at home as can be bought. For the inexperienced milliner the ready-made frames are the most satisfactory. These can be purchased in a variety of shapes for twenty- 19 20 MILLINERY IN THE HOME five cents. Care should be used in the selection of a shape to choose a becoming one, observing the above suggestions. If, however, you are unable to obtain the desired shape in a ready- made frame, one can be made at practically the same cost. Good buckram sells for sixteen to twenty-two cents a yard. (One yard should make two hats.) Medium-sized wire comes in rings of various lengths. Enough may be bought to wire one hat for five cents. Larger rings, containing thirty-six yards, sell for a quarter. Crinoline comes cheaper than buck- ram, and a half yard, or even less, is sufficient for one hat. A good pair of wire cutters is essential. These are sold at hardware and department stores for twenty-five and fifty cents. In buying velvet to cover a hat, material is saved by having it cut on the bias. Strong thread and long, strong needles are a necessity in making hats. LESSON II MAKING A BUCKRAM FRAME The first step necessary in making a buckram frame is to measure the head-size of the wearer. Do this by bringing a tape measure around the forehead to the back of the head, not too low down. A pattern should be made of paper, from which to cut the buckram frame. Decide the shape of the hat desired by studying the features of the wearer. The brim may be irregular in shape, although this style is more diffi- cult to make than the perfectly round ones. Cut a circle of paper twice the width of the brim desired, to allow for the front and back, plus the diameter of the head- size (Fig. i). Then fold the paper circle in two, and measure on fold the width of brim from both ends. The space in between is the '""'^" head-size diameter; from it draw circle. If ^^^' * the hat is not to be perfectly round, trim it narrower where desired, while the pattern is still folded. If brim is to fold up on one side, the pattern must be made wide enough to allow for this. After the pattern has been made, pin it on buckram and cut it out. Draw the circle of the head-line, with a pencil, on the buckram ; then draw a second circle three- fourths inch inside this, and cut around the smaller circle. MILLINERY IN THE HOME 21 From this small circle cut slashes in buckram, an inch apart, to the circle of the head-size (Fig. 2). This is to turn up into the inside of the crown. If the brim is to be perfectly flat, wire the outer edge, by cutting a wire a little longer than the dis- tance aroiind outer edge of brim. Lap the ends in the back and sew to edge, using a blanket stitch. Make the stitches close together. If brim is to be turned up, or made in mush- room shape, crease plaits in edge of buckram ^^^' ^ brim. The greater the turn desired, the larger the plaits should be made. Open up plaits and slit the edge along one crease of each plait. Lap buckram edges slit, over each other, and sew firmly. Then wire edge as before. Next cut a strip of buckram for the side of crown, as wide as the desired height of crown and as long as distance around head-size plus one inch for lapping. Lap ends one inch and sew firmly. If the crown is to be narrower at the top than at the bottom, as is usually the case, especially with high-crowned hats, lap the ends more at the top than at the bottom. A dart may also be taken in at the top of the front of the crown. Even off the top edge of buckram and wire it. Sew wire to the edges at the inside of the top and outside of the bottom, using the blanket stitch again. Then sew it to the brim by placing the edges around inside of head- size of brim, inside lower edge of crown, and sewing them flat to it firmly. For top of crown, cut a piece of crinoline an inch wider than top of crown and sew it on over the top, lapping the extra inch down over the sides of crown. Sew it flat to sides. The frame is now ready to be covered. ' LESSON III MAKING A WIRE FRAME Wire frames are used when the hats are to be covered with lace, embroidery, or some thin transparent material. Wire frames may be purchased ready made at small cost. To make, measure head-size as before. Make a circle of wire this size, lapping the wire in back and fastening ends together by wrapping securely with finer wire. Next cut four wires of equal lengths, as long as twice the brim, plus the length of wire required to form a semi-circle over head, down as far 22 MILLINERY IN THE HOME as head-size wire fits. Join these wires in center so that the wires form equal angles. Fasten securely by wrapping with finer wire and pinching together with the flat end of wire cutters. Bend wires to fit head. Then fasten to head-size wire, equal distances apart. Bring head-size wire around outside of other wires (Fig. 1). Make two circles of wires, each smaller than head-size one, and fasten them to semi-circle, inside of it. These are brace wires to give strength to frame. Next bend ends of wires out flat from head-size, turning them up if rolling brim is desired (Fig. 2). Measure a wire around the outer edge of these ends and make a circle. Bend the ends over the circle and fasten them to it, equal dis- tances apart. FIG. 1 FIG. 2 FIG. 3 Make one or two smaller circles and fasten them to wires, between edge and* head-size, or brim. These are brace wires (Fig. 3). A wire frame should be covered with net or chififon before final covering is sewed on. LESSON IV COVERING AND LINING BUCKRAM FRAMES Buckram frames may be covered with velvet, silk, straw, or material to match a costume. The buckram frame should be bound around the outer edge of the brim with a strip of crinoline or muslin. The binding should be cut on the bias and be about an inch and a half wide. Fold it in two lengthwise, and, placing this fold over the edge of the brim, stretch it tight around the hat. Mark where the ends meet and join. With a running stitch fasten the edges to the brim. This is used to sew the cover of the hat to. To cover frame plain. Cut two pieces of material with which hat is to be covered, from the pattern by which buckram was cut, leaving a half inch turning all around. The center of front and back of pattern should be placed on bias of cloth and marked by notches. If brim of hat is not flat, a new pattern will have to be made by fit- MILLINERY IN THE HOME 23 FIG. 1 ting a piece of paper to the buckram and folding in the necessary plaits. Then cut material from this pattern. Often the shape of this patterri necessitates the making of a seam in material to insure a fit. Cut place for head-size, allowing an inch within head line, which is to be cut into as far as head line to turn up against crown. Place one piece of material on under side of frame, turning the edges over the edge of brim and pinning them to the binding on top. Sew material to binding, using overhand stitches (Fig. i). Then sew slashed edge of head- size up inside the sides of crown, stretch- ing the material smooth over the frame. Next slip the top piece over the crown, and pin or baste it down smooth to top of brim. Turn in the half -inch edge all around and slip-stitch it to facing. Cover top of crown by cutting a circle of material a half inch larger than top of crown. Fasten edges down over top sides of crown, making small plaits in material and sewing them flat to buckram. Last, cut a strip of goods on bias of material, just long enough so that when the ends are fastened together it will fit snugly around the sides of the crown. It should be one inch wider than the height of the crown. Sew ends together by running a plain seam on the wrong side of material. Press seam open. Turn in bottom edge a half inch and slip it over sides of crown. Then turn in top edge, so that it just comes to top of crown. The hat is then ready to be lined and trimmed. Slip stitching. Knot thread, insert needle inside of fold of cloth, and take a long stitch. Directly opposite where needle came out, in fold on the other side, insert needle and take a short stitch. Repeat, keepino- all long stitches on one side and short ones on the other. After takino- sev- eral such stitches loosely, draw them up tight. The stitches should not show when drawn tight. Lining. Cut lining depth of crown plus two inches wide, and the dis- tance around head-size plus one inch long. Run a half-inch hem along one edge of material. Sew lining to hat, just inside the lower edge of crown, turning in raw edges. Start to sew in center back, allowing a quarter of an inch at beginning for seam. Sew with short, even stitches, taking care that they do not get all the way through to the right side and show. 24 MILLINERY IN THE HOME Tape or baby ribbon may be run through the half-inch hem at the top and drawn up. A plain piece of the lining may be sewed flat to the top of the inside of crown before the ribbon is drawn. This prevents any of the buckram frame from showing. To cover with silk. When covering a buckram frame with silk, first , cover it with a thin layer of sheet wadding, taking the same care to have | it neat and smooth that you do the outside covering. This improves the fit of the silk and gives the hat a richer appearance. Shirred facings. In measuring materials to make shirred facings for hats, the length of the goods is the distance around the edge of the brim plus an allowance for shirring. This allowance varies with the weight of the material. The thinner the goods used, the more of it is required. For velvet, the length allowed is once and a half the distance around the edge of the brim; for silk, twice the circumference of brim is needed; for chiffon and Georgette crepe, two and one-half times the distance around it; and for maline, five or six times. It is better to have the material for shirring cut on the bias of the goods. When measuring for shirring threads, mark the lines with pins, or, if material is heavy enough, crease the lines into it. Be sure each line is straight and that the lines are parallel, that is, equal distances apart throughout the entire length. Take short, even stitches. Do not try to draw one shirring thread tight until all of the threads are sewed in. When a shirred facing is put on the brim of a li^it, the under side is covered first ( Fig. i ) . The edge of the shirring is sewed flat to the binding just over the edge of the brim on top. Take care to distribute J the gathers evenly around the edge. Then pull the work down into the head-size and run a gathering thread just inside of the crown. Draw the gathering in to fit crown and sew firmly to inside of crown. Be careful here again that the gathers are evenly distributed. Then draw threads tight in shirrings between the head-size and edge of brim. Fasten the gathering threads securely before cutting off the ends. Sew top on as described for first hat. A pretty finishing for the edge of the brim of a hat with a shirred facing is a binding of satin. MILLINERY IN THE HOME 25 FIG. 1 To cover zvith braid. When covering- a hat with braid, start at the edge of the brim (Fig. i). The edge should be bound by a strip of the braid, sewing it down flat to brim on both the top and under side of it. Sew the braid on the upper side of brim first, starting by laying the edge of the braid level with the bound edge of brim. Sew the sec- ond row of braid lapping the free edge of the first row. IJse a fine running stitch for sewing on braid. Most braid is loosely enough woven to allow the outer edge to be stretched as it is sewed on, thus allowing it to lie flatly against brim, avoiding wrinkles. As the center is reached it may be necessary to run a gathering thread through the inner edge of braid to draw it up and make it lay flat as it is being sewed on. The crown may be covered in two ways. The easiest way is to have the braid running in parallel rows across the top, having the ends finish down over the sides of the crown (Fig. 2). They are later covered by the braid which runs around the side of crown covering- it. The other method is to continue sewing the braid on in a circular direction until the center is reached. The center is finished by twisting FIG. 2 the cut end under and sewing it down flat. Very often a plain piece of silk covers the top of the crown, and the sides of crovv^n and brim are covered with braid. Lacy braids are sewed over wire frames which have been covered by a net or chiffon of the same color. LESSON V THE TAM O'SHANTER The tam is a style hat which is always fashionable and popular for the school girl, and is most easily made of all hats. 26 MILLINERY IN THE HOME Cut a strip of buckram one inch longer than head-size, and two and a half inches wide. Join ends, lapping them almost an inch. Wire the strips on the outside edges, both top and bottom. Cover it with a strip of velvet cut on the bias and finished on the inside of band. Cut a circle from velvet with a diameter of about twenty-one inches. Gather the outer edge of this velvet, and sew securely to band made for head-size. Sew it on the outside of this band, near the top edge. The outer edge of velvet circle may be box-plaited to band instead of gath- ered, if desired. Line the hat as described in previous chapter. An inner lining may be cut a little smaller than velvet and sewed on under it to give the hat more body. It is finished by sewing a bias band of velvet around the outside of head-size band. The velvet band is cut four inches wide, and the edges are hemmed with a catch-stitch. Sew it on, laying it in plaits running around band. The joining of the ends may be finished by a flat jet orna- ment, or a flat bow made from velvet. A tassel may be fastened to the center of the top of the velvet, under a flat velvet-covered button. All seams should come in center of back. LESSON VI TRIMMING THE HAT Simplicity in trimming is the keynote of fashion. It is the general tendency of beginners to overtrim a hat. There can be no set rules as regards trimming, for not only do the style of ornaments change every year, but every woman requires a different type of trimming. Wings, breast, and feathers of all kinds, if fastened to the hat at proper angles, are good. In sewing these on, use very strong thread, sew securely, but have the stitches hidden as much as possible. Artificial flozvers when used with taste can add greatly to the appear- ance of the hat. Small, simple flowers of delicate shades are best for children's bonnets and hats. Never overload a hat with them. One or two larger flowers is usually sufficient, in combination with foliage and simple ribbon, for the hat of an older person. Ribbon is the most common trimming used, and if tastily arranged can give a hat a rich appearance. Grosgrain ribbon an inch or two wide, laid in some simple design and aided with an ornamental hatpin, beaded, MILLINERY IN THE HOME 27 r "« V. t : '::' " t V Jf - - r...v-lJ^iiite.Y i FIG. 1 or jet trimming, is good. Bows, loops, rosettes and flowers may all be made of ribbon for hat trimming. Many beautiful artificial flowers are easily made from ribbon to be worn on the dress, coat or mufif, as well as for hat trimming. These can be made at home at small expense. We will give directions here for making roses and violets, and will be pleased to send directions for other flowers to anyone who will send in requesting them. The rose may be made in different colors, yellow, American Beauty shade, old rose, and pink. It is a good plan to buy ribbon of two har- monizing shades of the same color. Make the center of the rose and the first few petals of the darker shade, and fasten the lighter petals at the outside. For ribbon three inches wide, one and one-half yards are required in length. Petals are cut from ribbon folded in two (Fig. 1). Cut two petals one and three-fourths inches. Cut two petals two inches. Cut three petals two and one-half inches. Cut three petals three inches. With each petal folded in two, run a gathering thread through the raw edges, then overcast them. Turn the corners of the first two petals down square, and fasten them down from underneath, through one thick- ness of ribbon, so stitches will not show (Fig. 2). Roll down the corners of the other petals (Fig. 3)- Cut a piece of medium heavy wire for stem. Bend one end back, and twist it around stem to about an inch from end. Wrap this with a piece of the darker shade of ribbon, to cover the bended end bi wire. This forms the center of rose. Sew the raw edges firmly to wire (Fig. 4). Then fold gathered ends of first petal and fasten to stem, so that the petal just folds over the center. Without breaking thread, lap the next one over the first directly opposite it. The third one is placed to fold over one side of these, and the fourth over the other side. The rest of the petals are then fastened to the stem very securely, each one lapping a little over the edge of the previous one. FIG. 3 FIG. 4 28 MILLINERY IN THE HOME FIG. S When all of the petals are firmly sewed on, slip the wire stem through a calyx, and push it up to the rose. Then slip it through a seed cup and slide it close to the calyx. The stem may be bought to cover the wire already made, and little holes may be pierced in it to hold the foliage. However, the stem may be made to look just as well by wrapping it with green baby ribbon, wrapping the leaf stems in as you work. Rose foliage, calyxes, seed cups, daisy and violet centers can be purchased in the fancy goods department of large stores. To make violets. Buy a bolt of ten yards of ribbon, one-half inch wide, violet shade, a spool of green covered wire for violet stems (ten cents a spool) and a bunch of violet centers (five cents a bunch). Cut wire into five or six inch lengths. Fasten three or four violet centers to one end of each by wrapping the wire around them and pinching them tight with the flat end of wire cutters (Fig. i). Tie knots in the ribbon, one inch apart, twisting the satin side up always. Cut these knots apart in center of ribbon between them (Fig. 2). Fold ends to- gether so that the knot is on top, and the satin side of the ribbon shows. Holding the ends together, gather five of them on a thread and draw them up tight (Fig. 3). Draw the green stem through the center of this ribbon so that the yellow centers just peek through. Sew the rib- bon petals securely to wire. After the ribbon has all been made up into violets, they may be finished by scattering a fernlike foliage among them and fastening the stems all together, or by putting the violets all in one mass and placing green violet leaves around the outside. Wrap the stems in silver or violet colored tinfoil. FIG. 2 FIG. 1 FIG. 3 Well-Balanced Meal LESSON I COMPOSITION OF THE BODY THE problem of feeding the family today is no longer merely, "What shall I plan for dinner today that will be a change?" If this were the only point to be considered it would be no problem at all, because of the many menus published in the newspapers. The problem is, "What shall I feed my family that will supply in proper proportions the nourish- ment needed?" In other words, we must study the composition of the body to learn how the food that we take into it is utilized, and find the proportions in which the various food elements are needed. If we arrange menus so that the waste of food in the body is as little as possible, not giving an overabundance of one class of food and stinting on another, the cost of the meal should be perceptibly diminished. In our course of lessons we will undertake the study of certain topics that will teach us to prepare a palatable meal at minimum cost, one which will supply the body with just what it needs. Food when taken into the body has certain functions to perform. It builds bone and flesh, and supplies heat and energy to the body. Not all foods perform all of these functions, but all foods do at least one or more of them. Therefore in a well-balanced meal we must have a variety of foods that will, when combined, serve all of these purposes. The body is composed of millions of tiny cells; each collection of these cells carry on a certain work in the body, and as a collection they form themselves into tissues of the body. As we work or play, these tissues are worn out, cell by cell, and new ones must be built to take their places. These are built from the food which we eat. In addition to replacing worn-out cells, and the forming of other new ones, the body must have heat and energy. The heat is brought about by the burning of certain foods in the body. Just as coal or wood, when burned in a stove, gives out heat, so the food we eat, when joined with oxygen in the body, burns and furnishes heat. The oxygen, with which the food unites, enters the body largely through the air breathed into the lungs. A brief outline of how the food is changed into flesh and bone will be helpful. The food, when taken into the mouth, undergoes two changes. One is a physical change. This is brought about through the mastication of 28 A 28 B WELL-BALANCED MEAL the food in the mouth, and as it passes on to the stomach, a churning process there. The last physical action brought to bear on it is the process which takes place in the intestines, called peristalsis. This is the con- traction of the intestinal walls, one ring at a time, pushing the food continually forward. The food is thus broken up into fine particles, so that it may be easily acted upon. The other change is a chemical one. When we begin to chew food, saliva is poured into the mouth from the glands of the cheek. This saliva contains an element, in solution, called an enzyme, which mixes with the food and divides the starchy food present into very fine particles — too small to be detected by the eye. As the food passes on to the stomach, another fluid is mixed with it here — the gastric juice. It also has enzymes in it which act upon the food, dividing the particles into still finer pieces. Here the action which was started on starchy foods in the mouth is con- tinued, and different foods are started to be broken up. As they leave the stomach and enter the intestines, still another fluid is mixed with them, and the food particles which have not been made small enough in the mouth or stomach have a last chance here. Not until the food reaches the intestines are the fat particles acted upon. The walls of the intestines are porous, that is, they contain very tiny passages through which the food, when broken into small enough particles may pass into the blood. The blood in its circulation carries the food through the body to the cells which need it, building it up again into tissue form. If there is an excess of starchy food present it is taken out by the liver as the blood passes through it, and stored for future use. An excess of starchy foods may also be changed to fat and stored under the skin. The lungs are also porous enough to allow the oxygen from the air we breathe to pass into the blood, thus purifying it, and when uniting with the carbon element of the food causing heat to be formed. LESSON II THE FIVE FOOD PRINCIPLES In the previous lesson we stated that not all foods performed the same function in the body. Foods are divided into five classes for the purpose of studying them. These are proteids, or flesh-building foods; carbohydrates, that is, starchy and sugar foods, which furnish heat and energy; fats, which do the same; mineral matter, or bone building and fluid regulating food ; and water, which regulates the general working of the machinery of the body. WELL-BALANCED MEAL 28 C We will take them up separately, treating them as to best method of preparation, food value of each, and examples of food in which each is found in abundance. Proteid. "A diet should contain proteid enough to build and repair the tissues of the body." More proteid is needed for growing children than for the full-grown person, because in addition to the worn-down cells which have to be built up, still other new ones must be formed. The hard laboring man needs from two to three times the amount necessary for the one whose occupation is sedentary. Meat, cheese, milk, eggs, and fish should be found in quantities in the diet of the former, while that of the latter should consist largely of fresh vegetables, such as turnips, beets, onions, squash, spinach, celery, lettuce, green corn, cauli- flower, and cabbage. Foods containing proteid in abundance do not require long cooking. The proteid often becomes coagulated and hardened so that it is very hard to digest, containing little or no food value when heated above boiling point. Foods which are richest in proteid are: eggs, cheese, milk, beans, lentils, peas, beef, veal, codfish, herring, mackerel, oysters, walnuts, and peanuts. An illustrative table shows the proportion of protein and other food elements found in some of the above mentioned. Carbo- Mineral Protein hydrates Fat Matter Water Herring 36.4 .. 15.8 13.2 34.6 Eggs 14.5 •• 10.5 i.o 74.0 Cream cheese 25.9 2.4 33.7 3.8 34.2 Carbohydrates. We stated above that fats and carbohydrates, that is, starches and sugars, both were of value to the body for supplying heat and energy. This is true, but fats could not be eaten to perform this work alone, because of their difficulty of being digested. They are not acted upon in the body until they reach the intestines. Still, some fats are needed, because if carbohydrates alone were depended upon to fur- nish the body heat, the amount that would necessarily need to be eaten would prove too bulky for the digestive organs to handle. An overabundance of carbohydrates may be changed to fat and stored in the body, but more may be eaten than the body can take care of, and then what excess is not thrown off by the excretive organs lodges itself 28 D WELL-BALANCED MEAL in crystalline form along the mucous surface of the arteries. This causes stiffness of the joints, rheumatism, lumbago, diabetes, and gout. Small amounts of carbohydrates are necessary for middle-aged and old people. Carbohydrates require long cooking, for heat has the effect of break- ing starch particles into sugar particles, which are finer, more soluble, and therefore more easily and completely digested. Foods abundant in carbohydrates are: potatoes, sugar, molasses, candy, honey, cereals, potatoes, bread, and macaroni. The proportion of the food principles found in some of them are : Carbo- Mineral hydrates Protein Fat Matter Water Sugar loo.o Candy 96.5 •• •• 0-5 3-0 Honey 81.2 0.4 .^ 0.2 18.2 Rice 77.0 8.0 2.0 i.o 12.0 Bread 53-1 9-2 1.3 i-i 35-3 Potato 18.0 2.2 1.0 1.4 78.3 Fats. Fats should not be eaten in the quantity that other foods are. Six or seven ounces a day is sufficient for a normal person. More than that would be hard to digest. It is best for a person when taken in emulsified form, that is, when made into gravies, salad dressings, and sauces. Bacon, which is 67 per cent fat, is digested quite easily. Fat melts at a very low temperature, and loses its food value when heated to the stage where it smokes or burns. Foods rich in fats are: olive oil, bacon, lard, butter, suet, nuts, fish, eggs, cream, and cheese. Carbo- Mineral hydrates Fat Protein Matter Water Olive oil lOO.o Lard lOo.o Butter 85.0 1.0 3.0 1 1.0 Pecans 15.3 70.5 9.6 1.9 2.7 Cream 4.5 18.5 2.5 0.5 74.0 Mineral matter. This is as necessary to health as are the above men- tioned foods. It is found in all digestive fluids, making it necessary for digestion. No tissue can be built without it. In cooking foods contain- ing mineral substances, care should be taken that they do not lose their food value in cooking, for most of them are soluble in water. WELL-BALANCED MEAL 28 E Green vegetables, roots and tubers, raisins, eggs, oranges, and most cereals are rich in mineral matter, and most of them contain salt in solution. Water. The body is composed of nearly 60 per cent water. It is absolutely essential to life. Among its uses in the body are: reducing food to liquid condition so that it may be more readily digested; diluting the blood and helping to carry the food supply to parts where it is needed; and carrying off the waste. It also helps to regulate the body temperature and keep the alimentary canal clear. Too much water cannot be taken into the system. Outside of the water we drink, plain and in beverages, all of our food contains some water. Whole milk is 87 per cent water, eggs are 74 per cent, celery is 95 per cent, potato 78 per cent, and string beans 89 per cent water. Another element which plays quite a prominent part in our eating, but which is not a food proper (for it neither supplies heat and energy nor builds tissue), is cellulose. It is the cell walls of cereals, and although it does not digest at all, it stimulates the muscles of the stomach and intestines into action, aiding digestion. This is the reason that bran bread is preferable to white bread. It is rich in ballast. From this discussion we can see that a well-balanced meal requires a variety of food. Digestion is more complete when the diet is mixed, for if carbohydrates alone were eaten, they would leave the stomach so quickly that one would feel hungry too soon, although the body might be kept warm enough from them. If the meal consisted only of fat, the digestion would be so slow that a person would not have an appetite for the next meal, and therefore would not eat enough to be nourished. Protein alone would not be sufficient, for there would be no heat and energy. For the meal to be well balanced there must be food for fuel, a good percentage of proteid, ash, and water, and the whole selected and combined to tempt and nourish the ones for whom it was prepared. LESSON III PLANNING THE MEALS There are many considerations to be kept in mind when planning a meal. It should be attractive in appearance to stimulate the appetite; it should be well balanced, containing a variety of appetizingly made dishes ; and it should be of moderate cost. To have regular meals is important. The digestive organs can take 28 F WELL-BALANCED MEAL care of a limited amount of food and do it well. They can best work when trained to take care of practically the same amount each day, at regular intervals. To eat between meals is doing the digestive system a great harm. Plan to have the meal served when the members of the family are not overly exhausted. To get proper nourishment from a meal, a person should be in a pleasant, quiet state of mind. Worry, extreme exhaustion, irritableness, excitement, and anger, all retard the flow of the digestive fluids and prevent normal digestion. The planning of menus should not be difficult. We naturally com- bine foods containing the various elements. For instance, we put butter on bread because it improves the taste of it, at the same time it makes a more nearly perfect food. Bread contains 53 per cent carbohydrate, 9 per cent protein, 35 per cent water, i per cent ash, and i per cent fat. So by adding butter to the bread we increase the fat and mineral value of it. The same principle holds true in adding cheese to macaroni. Take care that you do not have too many foods which are similar in color and flavor. It is better not to have two starchy vegetables, such as potatoes and rice, at one meal. Rather substitute a green vegetable for one of them. Do not consider the menu of one meal alone, but figure out menus for two or three days at a time, in order to utilize all left-overs, and to supply a variety from one meal to the next. The general outline for breakfasts should be: (i) Simple Breakfast, (2) Moderate Breakfast, (3) Elaborate Breakfast Fruit Fruit Fruit Cereal Cereal Cereal Toast One hot dish Meat or Eggs Beverage Toast One other hot Beverage Toast Beverage Each dish may be varied every day; for instance, oranges, grape- fruit, berries in season, stewed fruits, sliced bananas, and peaches may succeed each other on following mornings to fill the fruit supply. Toast, baking powder biscuits, muffins, and pop-overs may be inter- changed. The beverage may be varied if so desired — coffee, tea, cocoa, postum cereal, or milk. Ham, sausage, steak, and bacon are popular breakfast meats. Eggs may be served to take their place or combined with them. WELL-BALANCED MEAL 28 G For the elaborate breakfast, corn fritters, fried potatoes, fried mush, or oatmeal will prove a variety. As to cereals, there are countless numbers and prepared and uncooked ones on the market. A coarse-grained cereal is best. Wheatena, or bran cooked in a cereal, will aid in the digestion of the cereal. A word here on the cooking of cereals may be said. Breakfast cereals, such as oatmeal, flaked wheat, etc., require long cooking. They are composed of cells enclosed in cell walls which can only be broken down by extreme heat. The food inside the cell walls is not reached until the walls themselves are made penetrable. It is a good plan to steam cereals, for steam penetrates where water cannot. When taking into consideration the amount of food value obtained in return for the money expended, it is found that cereals are the cheapest food on the m.arket and should be used more freely than they are at present. For further information on Cereals see page 436. The luncheon, like the breakfast, may be elaborate or simple, as desired. Three out- lines are given below: One hot dish Soup One or two hot dishes Bread and Butter One other hot dish Bread and Butter Dessert Bread and Butter Salad Beverage Dessert Dessert Beverage Beverage A simple luncheon menu is: Creamed Beef on Toast Rye and White Bread Butter Orange Tapioca Tea There is a wide variety allowed from day to day in the luncheon : The dinner is the most elaborate meal. At dinner the meal may be started with soup, although for a simple home dinner this is not neces- sary. The general order for a dinner is, (i) Soup, (2) Two or three hot dishes, one meat and two vegetables, (3) Relish, either jelly or pickles, or both, (4) Salad, (5) Dessert, and (6) Beverage. The beverage may be served with the meal or at the end of it, as desired. When serving a meal where the meat is very rich, endeavor to serve a tart relish; apple sauce is good with pork, and cranberries with fowl. Dinner Giving LESSON I DINNER GIVING has become an art. It requires tact to select a group of guests who will be congenial; to so place them at the table that those having interests in common are seated next to each other. So important has the giving of dinners become to us as a nation that very often our statesmen bring about settlements of affairs pleasantly while at a small dinner party. For a formal dinner, invitations are sent out ten days in advance. The reason for this is to give the hostess plenty of time to fill the vacancy made by any guests who decline. The hostess may write the invitation herself on note paper, or may have cards engraved announc- ing the meal. Whichever form she uses, the wording of the invitation is always the same : Mr. and Mrs. Frederick Lane request the pleasure of Mr. and Mrs. George Lee's company at dinner on June 22, Thursday evening, at eight o'clock. 739 West End Ave. If the dinner is to be given in honor of a guest, the hostess may write, "To meet Mr. and Mrs. Montieth." The dinner card is always addressed to both husband and wife, if married persons are invited. When other members of the same family are invited, separate invitations are sent to each one. For small dinners, friendly notes are written to invite the guests. For example: My dear Mrs. Craig: Will you and Mr. Craig give us the pleasure of your company at dinner on Wednesday, the twelfth, at seven o'clock? Very sincerely yours, Marjory Grey. Prompt answers, written within one day, should be sent. Make the reply definite; you will be glad to accept Mrs. Lane's kind invitation, or you regret that illness in the family prevents your acceptance of Mrs. 28 H DINNER GIVING 281 Lane's kind invitation. Never say you will be glad to accept the invi- tation providing something does not prevent. If the invitation is formal, the answer should be the same, as : 24 Fairview Ave. June 14, 19. . Mr. and Mrs. George Lee accept with pleasure Mrs. James Briggs' invitation to dinner on Thursday evening, June 22, at eight o'clock. A note is correct form to use in answering a note invitation to an informal dinner: 14 Courtland Place April 24, 19. . Dear Mrs. Grey: Mr. Craig and I will be most happy to dine with you on Wednesday, the twelfth, at seven o'clock. Sincerely yours, Marion Craig. If at the eleventh hour a guest is prevented from being present, and another is asked to fill the vacancy, be perfectly frank with the late invitation. Do not send a note to him such as the other guests received, but rather write a cordial note, explaining, the circumstances, as the following : 2300 Ridge Ave. Feb. 7, 19. . Dear Mr. Fenwick: May I impose upon your agreeable disposi- tion, and ask you to help me out at a dinner party, on Thursday, the tenth? One of my guests met with an accident on the ice last night, and will not be able to be present. We are dining at seven o'clock. My husband and I will consider ourselves under pleasant obligations to you for the pleasure of your presence as well as the favor you will be doing us. Sincerely yours, Marian Crosby. 28 J DINNER GIVING Such invitations should be answered at once in the same friendly terms that the invitation was worded. 14 Parkway Drive Feb. 8, 19. . Dear Mrs. Crosby: It will afford me great pleasure to dine with you, and at the same time serve you. I shall be with you on Thursday at seven o'clock, and hope to be able to assure you that the pleasure of the situation is all mine. Very sincerely yours, Thomas B. Fenwick. Still less formal invitations may be given verbally over the telephone. In preparing the house for a dinner party, first have it spotlessly clean, well aired, and simply decorated. Vases of flowers, set around on various stands, and shaded lamps serve the purpose of decoration. See to it that the comforts of the guests are closely attended. Provide a dressing room for ladies where their wraps may be removed. Gentle- men lay aside their coats, hats, and gloves in the hall. The dining room, of course, requires the most attention. The tem- perature of this room should be kept at about 75 degrees. Ventilation is important; be sure that no odors from the kitchen be allowed to drift into the dining room. The light in the room should be centered upon the table, so that every part of the cloth is radiant. If possible, have it so shaded that the eyes of the persons seated around the table are protected. Shaded can- dles serve the purpose of table decorations and throw a soft light on the table. Setting the table. Before the cloth is spread, a thickness of felt or flannel should be placed over the table. Then a large white pure linen cloth should be laid, having the center crease of the cloth run- ning straight down the middle of the table. The cloth should be long enough so that the four corners almost touch the floor. A flat' centerpiece of flowers is the chief ornament of every table. This may be in a flat basket or a large flat cut glass bowl filled with flowers. Have harmony of color in table decorations ; for instance, pink sweet peas, pink roses, or pink carnations should be used with pink lamp shades. Yellow daffodils, yellow roses, or yellow jonquils look well when used on a table with yellow shaded lights. DINNER GIVING 28 K The menu. The number of courses served depends upon the num- ber of guests to be present, usually. If eight persons are present, seven or eight courses are served; for a banquet fourteen courses may be served. For six, a five or six course dinner is sufficient. For an eight course dinner the order of serving is: (I) Grape fruit or oysters (2) Clear soup (3) Fish (4) Entree (5) Roast (6) Salad (7) Dessert (8) Coffee LESSON II HINTS ON THE PREPARATION AND SERVING OF A MEAL There are three recognized forms of service, the English, the Rus- sian, and the Compromise. The English service is the most simple form and is the most prac- tical where only one servant is employed. All of the food belonging to one course is placed on the table before the host, or hostess, and served by him or her. The Russian service is extremely formal, and is used entirely for formal dinners and luncheons. A number of competent servants are nec- essary to conduct it well. The individual plates may be filled with food in the kitchen and brought in and placed before each person. Or the plates may be placed empty for each course, and all of the food, attrac- tively arranged on suitable dishes, passed by servants, allowing each per- son to help himself. In this service there should be a servant to every two or three persons. The Compromise, as its name suggests, is a mixture of the two above mentioned. In it some courses may be served English, some Russian, and some combine the two. For example, the soup and dessert may be served on individual dishes, filled before reaching the table (Russian) ; the meat may be carved at the table by the host, and the vegetables passed by the waitress (combining the Russian and English), and the salad may be placed before the hostess and served by her (English). 28 L DINNER GIVING A careful observance of each person's needs should be attended to by the waitress. The water glasses, bread and butter plates should be kept supplied without special attention being drawn to them. All serving dishes necessary to the meal should be placed on the serving table or in the pantry, and also an array of all of the silverware used, so that in case a piece should be accidentally dropped at the table it can be quickly replaced without attracting attention. A clean soft napkin should be at hand, to be used by the waitress to absorb any upset liquid. The spot should then be covered with a clean doily or napkin. All hot dishes should be hot, and cold dishes chilled before coming to the table. Salads, cold meats, and cold desserts should be kept in the ice box until just before serving them. Hot foods should be served on hot dishes, and kept in a warming oven or on the back of a warm stove until served. It is the duty of the hostess to taste every food before it comes to the table, in order to know that it is seasoned properly, and is neither over nor under done. Make every dish attractive in appearance. The garnishing should be simple and, whenever possible, something that may be eaten. For example, lettuce, parsley, sliced eggs on spinach or other greens, sliced lemon, radishes cut in rose shape, curled celery, watercress, red and green peppers, and any number of vegetables served uncooked, such as tomatoes. All plates should be placed before each person from the right, by the right hand of the maid, and removed from the left. When presenting a dish of food, the waitress should have a squarely folded napkin on the palm of the left hand under the dish. Serve it to the left of the person, low and close enough so that he can conveniently help himself with his right hand. In clearing the table for the succeeding course, remove all dishes containing food; taking the platter or largest dish first, and the soiled plates and silver next, leaving the clean silver and china which were not used until last. Leave the bread and butter plates on the table until after the salad course. Salted nuts, water and wine glasses remain upon the table throughout the meal. In clearing for dessert, remove everything but table decorations from the table. It is not necessary to crumb the table except at clearing for dessert. Then the crumbs should be removed by using a small napkin and a pretty plate, upon which a flower is placed for decoration. Women should be served first, starting with the guest of honor. DINNER GIVING 28 M The amount of table space allotted each person is called a "cover." This cover should be twenty-two inches wide and eighteen inches deep. Within it is placed everything to be used by the person for the meal. The soup dish is set in the center of the cover one inch from the edge of the table. To the left of this are the forks, and to the left of them the nap- kin. At the right of the service plate are the knife and spoons, arranged in the order in which they are to be used, those to be needed first being placed farthest from the plate. All of these should be placed an inch away from the table edge. The sharp edge of the knife is turned toward the plate. Water and wine glasses are at the right of the plate, just at the end of the knife. Bread and butter plates at the end of the fork on the left side, and the nut cups at the top of the plate in the center. The bread and butter knife is laid across the bread and butter plate, sharp edge in. Cheerful, interesting conversation at a dinner is expected from the guests as well as the host and hostess, to insure a successful dinner. A C B D E. F G H I J a — napkin b — fish fork c — meat fork d — salad fork e — service plate f — dinner plate g — knife h — coffee spoon i — vegetable spoon j — soup spoon 1, k — water and wine glasses m — nut cup n — bread and butter plate o — bread and butter knife In the homes where they are no servants, the hostess should arrange every course for the meal so that it may be served in shortest possible time. Never attempt to entertain more guests than you can conveniently care for, and do not attempt a too elaborate style of service. The hostess should sit at the end of the table nearest the kitchen door. It is better to use the English style service. Place everything for 28 N DINNER GIVING the first course on the table before the host, and let him serve. The food for the second course should be in readiness in the warming oven, to be brought in and placed before the host as soon as the dishes are cleared from the first course. Be sure that the table is set completely before sitting down. Fill the water glasses, bread and butter plates between each two courses. Then it should not be necessary for the hostess to leave the table until the course is finished, except in case of accident. LESSON III SOME SIMPLE RULES IN ETIQUETTE The first duty of the guest is to arrive at the hostess' door at the time mentioned in the invitation. Do not be more than ten minutes earlier or later than the hour named. If unavoidably detained, the guest should offer a brief, sincere apology to the hostess. Upon reaching the dining room table, the gentlemen wait until the hostess is seated. Sit about eight inches from table, in an erect position. Do not lounge back in your chair nor rest your elbows upon the table. When not employed in carrying food to your mouth, or preparing it on your plate, the hands should be folded in the lap. Never handle the table furnishings. It is the mark of a well-bred person to be at ease in a reposeful attitude at the table. The napkin should be unfolded until it lays across the lap doubled. Do not spread it out full, nor tuck it in the waistcoat. Use a corner of the napkin frequently to wipe the lips clean. Since you are only the guest of one meal, the napkin will not be used again, and therefore should not be folded. At the end of the meal place it on the table beside the plate, unfolded. The knife is used in the right hand always, for the purpose of cutting alone. Never convey food to the mouth with a knife. The fork is held in the right hand when the cutting is finished. Do not mash food on plate with fork. When passing the plate back for a second helping, leave the knife and fork lay across the side of the plate, with their handles resting on its edge. Remove the spoon from the cup and leave it rest in saucer while drinking from cup. DINNER GIVING 28 When taking soup into a spoon, dip it away from you. Drink from the side of a spoon, never the end of it. Do not use a spoon for con- veying food to the mouth when a fork may be substituted. When fingerbowls are used they may be placed before each guest at the end of the meal only, or they may be used at the end of every two or three courses. Flat bowls, half filled with delicately scented tepid water, in which a flower or a few petals are placed, are set upon a plate, which have been covered with small white doilies. Dip the fingers of one hand at a time into the water, and gently free them from stickiness by rubbing them together. Dry the fingers on the napkin in your lap. To obtain the most benefit from your food, eat slowly, chewing each mouthful carefully. Keep the lips closed while masticating food. Take small enough bites of food that you will be able to talk if called upon. Do not talk with a mouthful of food, and never smack the lips together when chewing. To let a piece of silverware clash with the glasses or chinaware is a mark of poor breeding. Handle all dishes noiselessly. When eating bread, do not butter a whole slice and bite pieces out of it. Break it as needed, one mouthful at a time, and spread butter upon it, each piece separately. Pickles, olives, cheese, celery, salted nuts, and bonbons, as well as many varieties of raw fruit, are eaten with the fingers. A whole olive should never be put into the mouth at once. Eat around the seed, hold- ing it in the hand. The host should never urge any article of food upon a guest when the guest does not care for it. When asked to express a preference in regard to what pieces of fowl are desired, do so without hesitation. Never leave the decision with the carver. Do not hesitate to take the last piece from a dish. When drinking, look into the cup or glass from which you are drink- ing, and not over the edge of it. Do not comment upon the food or the table decorations. After the meal, it is sufficient to remark to the hostess that everything was deli- ciously appetizing, or that her taste in table decorations is perfect. Never fail to bid the hostess adieu, thanking her for the hospitality enjoyed. A few words such as : "I am indebted to you for a most enjoy- able evening, Mrs. Smith ; I am sorry it has ended so soon," is sufficient. 28 P DINNER GIVING LESSON IV EAT AND GROW THIN From our study in the lesson on a well-balanced meal, we should be able to draw conclusions as to what foods to eat in order to build up flesh and what ones to leave alone in order to reduce. Starchy foods and fats when eaten in proper proportions will make fat on the body. Therefore, if you are trying to reduce, leave these foods alone. Never e«it cheese, milk, cream, olive oil, ham, bacon, corn, rice, wheat, oats, white bread, macaroni, sugar, candy, potatoes, figs, bananas, grapes, nuts, or raisins. Leave alcoholic beverages alone, especially beer and ale. Do not drink water with your meals, but wait until an hour or so after- ward. Then drink mineral water if possible. These foods eliminate starch, sugar, and fat from your diet — noth- ing else. There is still a big variety of foods which may be eaten. Fruit, except the two above mentioned, all meat, except pork, game, and sea food, will not add fat to the body. Green vegetables may be eaten in abundance. String beans, spinach, cauliflower, beets, squash, cabbage, artichokes, parsnips, onions, and asparagus will not hurt you. Salads minus oil dressings, made from meat jellies, tomatoes, cucumbers, peppers, olives, and celery, are good. Three menus which are nourishing will serve as examples. More can easily be arranged without overstepping the boundary line. Dinner Dinner Raw Oysters Clam Cocktails Roast Turkey — Cranberry Sauce Broiled Fish String Beans Boiled Tongue — Tomato Sauce Roumaine Salad Mashed Turnips Fruit Gelatin Dinner Broiled Shad Roast Lamb — Mint Sauce French Beans Tomato and Cucumber Salad Strawberry Ice There are a few rules to be observed outside of the diet. Do not over-eat; do not sleep more than necessary; be active, take a walk at least once a day. . DINNER GIVING 28 Q LESSON V EAT AND GROW FAT The directions for putting on flesh are just the opposite those given to grow thin. Eat starchy and fat foods. Cereals are especially good because they contain so much carbohydrates in themselves; and when eaten with cream and sugar, more fat and carbohydrates are added. Eat salads containing fat in the dressing, for fat in this form, as in gravies, is emulsified, and therefore very easily digested. Drink much milk and cream ; put olive oil on everything you can to be eaten. Always be in a calm, pleasant state of mind before eating. Sleep a great deal, avoid worrying, and eat large quantities of food. Avoid acid foods, such as pickles and tomatoes. Three menus given as examples are given below. Dinner Dinner Noodle Soup Cream of Pea Soup Roast Loin of Pork — Apple Sauce Baked Ham Fried Sweet Potatoes Turnips Date and Walnut Salad Cucumbers — French Dressing Milk Sherbet Chocolate Cream Pie Coffee Coffee Dinner Cream of Tomato Soup Roast Lamb — Mint Sauce Peas in Timbale Cases Banana and Nut Salad Cottage Pudding — Foamy Sauce Coffee Economical Cooking LESSON I MEAT SUBSTITUTES THERE are two important reasons why we should learn to make appetizing dishes to take the place of meat in our diet. The first one is the vegetarian reason, which you will find discussed on pages 408-409. The other is the economical reason. Meat is beyond the cost which many can afford. If, then, we can eat other foods which will supply us with the same amount of nourishment that meat does, and which we can obtain at a considerably lower cost, it is our duty to do so. We eat meat to build flesh; therefore we must supply foods to take its place which will do the same. Nuts, cereals, cheese, eggs, and dried beans are foods which contain practically every element present in meat, and, if prepared in proper proportions, form an appetizing diet at a low cost. Macaroni and spaghetti may be brought to take an important place in the meatless cookery. Menus for some well-balanced meatless meals are given below ; Luncheon Baked Sweet Potatoes Celery au Gratin Boiled Rice with Milk Tea Dinner Cream of Turnip Soup Bean Croquettes — Tomato Sauce Orange Salad — Wafers Walnut Pudding Luncheon Onions Stuffed with Nuts Apple Salad Steamed Whole Wheat Pudding Cocoa 28 R ECONOMICAL COOKING 288 Dinner Noodle Soup Potato Croquettes— Butter Sauce String Bean Salad Cottage Pudding— Foamy Sauce Coffee Luncheon Boston Baked Beans— Tomato Ketchup Baking Powder Biscuits Rice Pudding with Raisins Tea Dinner Macaroni or Rice with Tomatoes and Cheese Spinach Beet Salad — French Dressing Fruit Shortcake Coffee Luncheon Rice Croquettes — Cream Sauce Orange Marmalade— Nut Sandwiches Coffee Dinner Tomato Souffle— Tomato Sauce Succotash Lettuce and Egg Salad Tapioca Pudding Coffee Luncheon Baked Apples Stuffed Beet Salad Graham Muffins— Sliced Oranges Tea 28 T ECONOMICAL COOKING Dinner Cream of Pea Soup — Croutons Stuffed Eggs, Sauce Tartare — Potato Puff Baked Bananas Luncheon Tomato Rarebit Peanut Butter Sandwiches Currant Loaf Cake Cocoa Dinner Egg Timbales French Fried Potatoes — Spinach Prune Pie, Whipped Cream Toasted Crackers — Cheese Coffee Some recipes which are rich in elements that are used to take the place of meat are given here. Spaghetti au Gratin Break up four ounces of spaghetti and boil until tender in water to which a teaspoon of salt has been added and a half tablespoon of butter. Drain. Melt two tablespoons of butter, add one tablespoon of flour, one cupful of milk, one teaspoonful of mustard, salt and pepper. Stir until it boils, simmer for a few minutes, add spaghetti and two tablespoonfuls of grated cheese. Turn into buttered dish, sprinkle cheese over top, and bake ten minutes. Garnish with parsley. Macaroni with Oysters Put half a pound of macaroni into plenty of boiling salted water, add one tablespoon of butter, and cook until tender. Drain it well. Put a layer in a buttered baking dish, and then a layer of oysters. Dot v/ith small pieces of butter and season with salt, pepper, and paprika; alter- nate layers of macaroni and oysters, and finish with a layer of macaroni sprinkled thickly with grated cheese. Bake in a moderate oven for twenty minutes. Serve hot. Refer to pages 423-433 for Soups without Meat; pages 477-486 for Meatless Salads. ECONOMICAL COOKING 28 U LESSON II PICNIC COOKING No recreation is quite as popular these days, when the automobile brings the country so close to the town and city, as to prepare part of a lunch at home, pack some provisions to be cooked later, and take a trip out to the country for a few days' camping, or even for one supper. There is a knack in getting an outfit ready, taking only necessary articles which have the least weight and bulk. Recipes given in ordinary cook books are of little value, for they are always calling for things you could not take. Sandwiches may be prepared at home, and if wrapped in oiled paper, or covered well with a damp napkin, will keep for quite a while. There are a few general rules to be observed in sandwich making. First, the condition of bread used is important. Bread made with milk will retain its moisture longer than water bread. It is best cut when one day old. White, Graham, Boston Brown, Rye, Whole Wheat Breads and rolls and crackers are used for making sandwiches. The butter should be in soft enough condition to spread easily, and each slice of bread should be buttered before being cut from loaf. For picnic sandwiches the bread should not be cut too thin. There are four general classes of sandwiches : sweet ones, meat sand- wiches, fish sandwiches, those filled with salad mixtures. For sweet sandwiches the filling is made of jam, orange marma- lade, fig paste, preserved ginger, chopped raisins, or raisins and nuts chopped together. Lettuce, watercress, and candied fruit are good gar- nishes for sweet sandwiches. Meat sandwiches are best when the meat is c^round and seasoned. It may be mixed with a meat or salad dressing. Pickles, olives, lettuce, watercress, parsley, and mint are the best garnishes for meat sandwiches. For salad sandwiches and cheese sandwiches pickles and olives are served. Fish sandwiches are garnished with pickles, olives, cress, parsley, slices of lemon, and hard boiled eggs. A few good recipes for each kind of sandwich will be given here. SWEET SANDWICHES Fig Sandwiches Chop one-fourth pound of figs very fine, add the same amount of water, and three tablespoons sugar and cook until a smooth paste. Add 28 V ^ ECONOMICAL COOKING a third of a cup of chopped walnuts and the juice of half a lemon. Stir well. When cold spread the mixture upon a piece of white bread, and cover with another piece. Nut and Fruit Sandwiches Mash a half pound of prunes from which seeds have been removed, add a half pound of seedless raisins, the same amount of stoned dates, and a half pound of washed figs. To this add quarter of a pound of blanched almonds, a quarter of a pound of walnuts, and a half pound of pecans. Put through a meat chopper, and add the juice of two oranges. Mix well, and pack in a loaf. Slice in thin slices and place between slices of white bread. Cheese and Honey Sandwiches Spread a piece of buttered bread with a layer of cream cheese; over this spread a layer of honey and cover with another slice of bread. Serve as soon as honey has been added. Maple syrup may be substituted for honey. MEAT SANDWICHES Ham and Tongue Sandwich Chop a half pound of cold tongue and a fourth pound of boiled ham (cold) very fine; season with paprika and prepared mustard. Mix well, and press between two pieces of bread. Ham and Egg Sandwich Chop a pound of cold boiled ham very fine; add to it the yolks of four hard boiled eggs which have been run through a sieve. Chop two sweet pickles fine and add to the ham and eggs. Mix well after add- ing enough boiled dressing to make it spread well. Ham Sandwich Slice cold boiled ham thin ; spread with prepared mustard and place between rye bread. Garnish with pickle. Lamb Sandwich Chop two cupfuls of cold cooked lamb fine, add two tablespoons of grated cheese, a teaspoonful of mustard, salt and pepper to taste, and enough mayonnaise dressing to make a smooth paste. Spread on a slice of bread and cover. Garnish with pickle. THE SUBJECT OF CARVING By A. CHABRISON, Chef (irand Pacific Hotel, Chicago. Formerly Chef Union League Club. The mere mention of the wortl "carving" sets the cook to prick his ear^; in it he recognizes the bete noire of his existence, the destroyer of his peace of mind and the production of his skill. What beats the beauty and excellent arrangement of his dishes? To the eye they are beautiful and grand for the moment, but there comes the ruthless weapon of the amateur carver, and then woe to the works of the cook. He knows that good carvers are scarcer than good cooks, and yet upon the skill of him who serves the viands depends in a marked degree the success of the viand itself. Be the dish ever so tasty and ornamental, mucii of its artistic credit may be lost in the carving. "Let's carve him as a dish fit for the gods, Not hew him as a carcass fit for hounds." — Shakespeare. One compares a host who can not carve to an owner of a large and selected library who can not read. In fact one is as shameful as the other. The art of carving was looked upon by our French ancestors as essentially a part of good training. The last instructor provided to young men was a master carver, whose duty was to teach the sons how to carve and make them carve every day, adding practice and example to the precept. It was never given up until a full and complete course of this difficult art and a familiarity with the animal anatomy was mastered. Being proficient with the skill, the strength and nimbleness peculiar to a good practice, our ancestors most always did credit to their masters. Even those who could not have explained a verse of Virgil or a line of Cicero with an open book was well versed in the sinuosities of a duck, a goose or a turkey. It is particularly by the practice of such an art that one would recognize the owner of an hereditary fortune and the true born gentleman, who never was em- barrassed to do the honors of his table, and even at the table of others, taking pride in carving and serving personally the largest and most difficult pieces, executing it with a dexterity proving that, born in the upper class, he was from his infancy used to select pieces. ^. The position of Ecuyer tranchant was in early times considered a very honor- able one and filled by a man who held first rank amongst the servants, fulfilling his duty with the sword at his side. That function passed away with royalty. Now the host takes pride in personally carving the choicest piece served at his table. Of late years the introduction of the service a la russe has ruined and almost destroyed that interesting part of our tables, and very few of our hosts can boast of his carving. Even very few stewards now-a-days are able to carve properly. The British only had the good common sense to retain their carver. In England the service a la russe has not prevailed over the magistral roast beef. Even in their inns and taverns hosts attend to that part of tlie duty of the chef. Now then, that the Ecuyer tranchant is a thing of the past, belonging to history, it becomes the duty of our present host to attend to the carving personally. CARVING POULTRY AND GAME. Few simple rules are to be observed in carving birds. The cuts may appear to be simple enough, but the difficulty is to carry them out successfully on the bird itself. From its shape alone some awkwardness arises, but it may be overcome by plunging the fork upright into the verv center of the breast bone and keeping IlEMO\ IN G THE LEG OF A TURKEY Second Process. — Now that the thigh is laid open, the leg can be ren-.oved with the point of the knife. In the above illustration, as well as in all others where the chef is seen, it will be noticed that he stands to the left and dissects the bird from that point. This is done for the purpose of permitting the photographer to get a good view of the operation. Ordinarily the carver sits in front of the bird and operates more from the right to the left rather than the angle shown in the picture. REMOVING THE WINli The Process.~Now that the leg is removed, the next process is to remove the wing. This ie accomplished by slicing a part of the breast, carving close to the ribs, and then when tae joint is reached, bend out this Hmb aNo, to expose the ioint. and then seve; ■*vth a knifff. CARVING THE BREAST Fourth Process. — Having removed the legs and wings of the bird, they should be cut into two pieces, by passing the knife through the joints. The breast can now be sliced in thin, even slices, and served with the dark meat. SERVING THE DRESSING Fifth Process. — The- f ' ' ' « BREAST OF VEAL. The breast of veal consists of two parts, the gristly brisket proper and the rib bones. Separate the two parts by passing the knife through the veal from B to A. Now begin carving the ribs by passing the knife from E to F. Some people are fond of the brisket, so it is well to cut a few pieces, C to D. FORE-QUARTER LAMB, CARVING 45 In cutting a leg of mutton begin across the middle, cutting the slices way down to the bone, as shown by the letters A, B (see page 45). Some prefer to cut it at the end, from G to F, in form of a semi-circle, E E E. This part contains more fat. Ham should be divided in the same manner, remembering always that the slices should be thin, but well across. Boiled tongue should be cut crosswise, leaving the root in the dish. A forequarter of lamb can be served by separating the shoulder part from the breast and ribs. This can be done by passing the knife under and dividing the ribs — see dotted lines C D E. Cut through the skin, then raise with a little force the shoulder into which the fork should be firmly set. Next divide the ribs from the brisket by cutting from A to B* then it will be easy to carve the ribs, F to G, and the brisket, from H to I TURKEY. To carve a fowl, separate first the wings and legs and thighs. Then cut slices from both sides of the breast, as in the figure C to B. Make an opening in the turkey for the purpose of serving the dressing. (See A.) Serve the breast, thighs and wings first, with dressing added, leaving the back till the last. All fowls, partridges, and grouse, are served in the same way. When helping to gravy, do not pour it over the meat, but put it on one side of the plate, to be used by the guest as best preferred. Small birds, as quails, woodcock and pigeons, are split down the back and a half given to each person. It soon becomes easy to acquire a knowledge of joints, and any one can become an expert who tries to learn the relative position of the bones and joints. A quiet demeanor and a cool head are essential to success. 46 HIND-QUARTER. Section A: Used for porter-house and sirloin roasts and steaks. " B: Rump-steaks and corned beef. ** C: Aitch-bone, used for boiHng and pot roasts. " D: Buttock, used for round steaks and boiling. " E: Round, used for corned beef and stewing. " F: Shin, used for soups and croquettes. " G: Flank, fine for boiling or drying. '* H and I : Used for corned beef and for pressed meats. FORE-QUARTER. J: The fore-ribs, considered the best piece for roasting; also makes the finest steaks. K: Middle ribs, four in number, used for rib roasting. L: Chuck ribs, second quality of roasts and steaks. M: Brisket, used for corned beef, mince-meat, soups and spiced beef. N and O: Shoulder-piece, used for stews, soups and hashes. P: Neck, used for consommes, soups, mince-meat, sausages, etc. Q: Cheek, good roasted; head and all. CARVING 47 MUTTON. Of the head the tongue only is used. The finest mutton for table use ts what is known as the South Down. The South Down wether is the choices! meat found in the city markets. Lamb born in the fall, well sheltered, and fed mostly upon milk, when killed in the Spring, is considered a great delicacy. Like all young ani- mals, lamb should be thoroughly cooked. Mutton is generally split down the back and each half is cut into two parts, called the hind and fore-quarters. A saddle of mutton is the middle portion before the quartering is done. Section A: Leg, used for chops and roasts. " B: Shoulder, used for baking and stews. " C: Loin, used for roasts and chops. " D: Loin, from which are taken the second-best cliops. " E: Rib chops, used either for frying or boiling. " F: Breast, used for roasting or boiling. ** G: Neck, used for cutlets, broths and meat-pies. 48 VEALo In cutting up veal, the hind-quarter is divided into loin and leg, and the fore-quarter into breast, neck and shoulder. Section A: «( B: ^f C: it D (t E t; F (« G ** H » I: HIND-QUARTER. Loin, the finest cut for roasts and chops. Fillet, for roasts and cutlets. Rump-end, used for roasts and cutlets. , Knuckle, used for stews, soups, mince-meat. FORE-QUARTER. Neck, used for stock, stews and hashes. Breast, used for roasting and chops. : Blade-bone, used for pot-roasts and stews. : Fore-knuckle, used for soups and pot-pies. Used for roasts. J; Same as D in hind-quarter. HOW TO MAKE THEM. A GREAT French authority on cooking says that soup bears the same relation to the dinner that a doorway bears to a house, and, it is safe to say, too, that no other dish is capable of such variation, and none has received so much attention from the cooks of all ages and all nation- alities. There are at present about two hundred and ninety different kinds. When made of good material and in a proper manner, they are more nourishing than almost any other kind of food. KINDS OF SOUP. Soups are divided into two kinds — meat and vegetable. As the latter properly belong to Part II., only soups with meats will be found under this heading. In the making of meat soups, it is a matter of taste as to what portion of the beef shall be selected for making them. Some housekeepers prefer the shin bone, as it contains the marrow, which adds strength and thickness to the soup, while others like the neck, as that makes a more nutritious soup. There are three classes of soup — clear, thick and purees. The first is clear and thin; the second, about as thick as cream but not transparent, while in a puree, all the ingredients entering into its composition, are rubbed through a sieve. The flesh of old animals contains greater flavor than does the flesh of the young ones, while dark meat contains more than white meat 49 60 SOUPS. MEAT SOUPS. In making meat soups, put the meat into cold water and allow it to boil slowly, then simmer for three or four hours, — never ceasing to sim- mer. Watch carefully for the albumen to rise, when it must be skimmed off, again and again, until it is perfectly clear. Soup should always be made in a granite or enamel-lined kettle, as it is healthier and the color is, at the same time clearer. Beware of using too much salt; a little is better. More can be added as the soup boils down. Onions should be added as soon as the soup boils. When making a thick soup, the vermi- celli, rice, or whatever thickening is used, should be partly cooked before adding. J. L. S. ORDINARY RULE FOR MEAT SOUP. The ordinary rule in making meat soup is to use a quart of cold water to each pound of meat and bone. If the liquid boils away in cooking, add water from the tea-kettle that is boiling. Lukewarm or cold water will injure the flavor. Parsely pounded and bruised and put in the soup a few moments before done, gives a nice color. The same is true of celery. Grated car- rot imparts a nice color also. Another good coloring for soup is burnt sugar. A little spinach pounded and added will give a green color. C0NS0MM6 OR PLAIN MEAT STOCK FOR SOUP. Consomme or stock forms the basis of all meat soups, gravies and purees. The simpler it is made, the longer it keeps. It is best made of fresh, uncooked beef and some broken bones, to which may be added the remnants of broken meats. In a home where flesh forms part of the every-day diet, a good cook will seldom be without a stock-pot. Four pounds of beef and broken bones, one gallon of cold water and two teaspoonfuls of salt. Put the meat and water on the back of the stove and let it slowly come to a boil, then simmer three or four hours, until the water is boiled away one-half; add the salt, strain and set to cool, in an earthenware dish well covered. When cold, take the fat off the top and it is ready for use. To make soup for a family of six, — take one quarter of the stock, to which add one quart of boiling water, and any vegetables desired — boil three hours. Season with salt and pepper. MIXED STOCK FOR SOUPS. To six pounds of lean beef, with the bones well cracked, add six quarts of water. Put the beef, bones and water in a covered kettle on the stove to heat slowly. Let it boil gently for six hours. After it has boiled SOUPS. 51 for six hours, strain and set aside well covered until the next day. Before needed, remove the fat, set the soup over the fire and throw in a little salt, two carrots, two onions, one turnip, one head of celery. Stew in sufficient water to cover them. When tender, add the vegetables and the water in which they were cooked, to the soup. Boil slowly for one-half hour. Strain when done. A bay-leaf added to the stock before cooking the second day, adds greatly to the flavor. M. R, D. WHITE STOCK. This stock forms an excellent basis for many soups. Rice, barley, vermicelli, macaroni, peas and beans, previously cooked, may be added. This provides a good use for vegetables left from yesterday's dinner. White stock is used in the preparation of white soups, and is made by putting six pounds of a knuckle of veal or lean beef and veal gravy one-quarter of a pound of bacon or ham cut up in small pieces over the fire in six quarts of cold water, with four onions and four heads of celery cut up fine. Stew gently until nearly done, when salt should be added. Cook one hour longer; strain and set to cool. When cold remove fat and it is ready for use. Cook. EQQ BALLS FOR 50UP. Rub the yolks of four hard-boiled eggs with a little melted butter, to a paste. Add a little pepper and salt. Beat two raw eggs and add to above, with flour enough to make them hold together. Make into balls, put in soup and let boil one minute. Mrs, E. Brown. TOASTED BREAD CRUSTS FOR SOUP. Toast bread crusts in front of a very small fire, and on a wire toaster. When brown on both sides, cut the bread into very small dice before serv- ing. Untoasted bread swells, and is likely to spoil the appearance of the soup. Mamie Allen, NOODLES FOR SOUP. Take two eggs, butter the size of a walnut, three tablespoons sour cream, flour enough to make a rather stiff dough; knead, roll out very thin and cut in narrow strips; cook half an hour or less. Mrs. Rose. NOODLES— No. 2. Use one &gg, one-half an eggshell of water, pinch of salt. Mix stifl with flour. Lay on napkin to dry; roll like jelly cake. Cut as thin as wafers. Mrs. Mason Doane. 52 SOUPS. HERB POWDER FOR SOUPS. It is not always possible to obtain fresh herbs, and so, a good way to obtain a flavoring for soups is to procure them in season fresh, just before they begin to flower; dry them in a warm, but not hot, oven; pound them fine and pass through a wire sieve. The powder should then be put into small bottles, stoppered closely, and kept dry. The proportions are as follows: Two ounces of sweet marjoram, two ounces of winter savory, two ounces of dried parsely, two ounces of thyme, half an ounce of bay-leaves, a quarter of an ounce of celery-seed, an ounce of sweet basil, and an ounce of lemon-peel. A. W. Cutter. CONSOMME WITH RICE AND CREAH. Put one quart of plain consomme made after the above recipe, in a stew-pan and when it has come to a boil add a pint of boiling water and one-half cup of cold boiled rice. Boil for ten minutes, then add one teaspoonful each of sugar and salt and a cup of cream. Emma Hoffman. CONSOMME WITH PEARL BARLEY. Put one quart of consomme, made after the above recipe for plain con- somme in a granite kettle, add one-fourth of a cup of well-washed pearl barley, and one pint of boiling water. Let boil forty-five minutes. Add one-third of a cup of cold breast of chicken cut in dice, two tablespoonfuls of peas previously cooked, and serve on crisp crackers. P. R. Saur. CONSOMME WITH EQQ BALLS. Use one quart of the above recipe for plain consomme put over to boil, adding to it one quart of boiling water. Just before taking from the stove put in a few balls made by rubbing smoothly together the yolks of two hard-boiled eggs seasoned with a dash of salt and pepper, one tea- spoonful of melted butter, one-fourth teaspoonful of finely minced parsley and just enough slightly beaten raw &gg to bind together. Mold into balls like small marbles. Mrs. R. McCall. VEAL BROTH. Cut four pounds of scrag of veal into small pieces, and put into a stew- pan. Pour over three quarts of water, and place over the fire. Skim carefully. Add an onion, a turnip, three blades of mace, and a little salt- Stew all slowly for two hours. Then strain through a sieve and add a quarter of a pound of rice that has been boiled tender. Boil ten minutes more and serve. Mrs. H. Harrington DELIGHTFUL AND APPETIZING DISHES FOR DINNE Mrs. Horner's Individual Chicken Pies. 5. Mrs. B.'s Blueberry Cake. Pickled Onions— Swedish Recipe. Grape Jelly— New Hampshire Recipe Mrs. Earle's Fish Croauettes t. Dressed Radishes and Ce^ei^. (Club Style.) 7, Stuffed Oh ves— Delicious The turnpike road to people s heait« I ana Lies through their mouths, or 1 mistake mankind — Dr. Wolcot. I. White Mountain Cream Puflfs. «. Mother's Salted Almonds. 3. Miss Stahl's Quince Souffle. 4. Honey a la New York. 5.t_ Ice-cream Cake 6. Sliced Lemon Pie SOUPS. 53 MUTTON BROTH. (For Convalescents. ) Place In a kettle three pounds of a neck of mutton from which the tat has been cut, and chopped into small pieces, with six pints of water. Boil, skim, set the pan to the back of the stove, where it can simmer for an hour. Add three ounces of washed rice, with a turnip and some celery. Simmer for two hours. Strain, free from fat, add salt, and serve. Mrs. Roth. nUTTON BROTH— No. 2. Two pounds coarse, lean, chopped mutton; half an onion sliced; one cup of milk, half a cup of raw rice; two quarts of cold water; seasoning. Boil meat and onion slowly four hours; season, and set by until cold. Skim and strain. Return to the pot with the rice (previously soaked three hours). Simmer half an hour, turn in hot milk, stir and serve. A. P. Skinner. BEEF TEA. Take two pounds of lean rump of beef, remove every particle of fat, cut into small pieces and place in a tightly corked bottle. Place the bottle in a deep saucepan of cold water, reaching two-thirds of the way to the top of the bottle, place over a slow fire, and keep it boiling slowly for fif- teen minutes, take out the bottle, pour out the liquor, and use as required. STANDARD BOUILLON. One pint of water to every pound of meat; season with salt, pepper and vegetables to taste. Mary Butts. BOUILLON— No. a. Four pounds of beef, one kuckle of veal, one carrot, two small tur- nips, a sprig of celery, one very small red pepper pod, two small onions, salt, and six quarts of water; boil six hours, and strain through a sieve. Let: stand over night and congeal. Serve hot Ina Brown. BOUILLON— No. 3. To five pounds of beef cut in small pieces, add five quarts of cold water. Simmer slowly six hours. A large shank of beef broken twice across and once lengthwise is equally good. After boiling three hours slowly, add salt, black pepper, one tablespoon of allspice, two onions cut fine, one grated carrot, two stalks of celery, two tomatoes, half a dozen whole cloves. Boil slowly three hours longer, strain, and set away. Next day remove the fat and boil. Just before serving, add a little nutmeg and mace. Serve In bouillon cups. Lydia Mann. 54 SOUPS. CREAM SOUP WITH STOCK. Two quarts white stock well seasoned, one quart of milk, scald together and add three tablespoonfuls of flour, two tablespoonfuls of but- ter; when all have been stirred to a smooth paste, cook well; just before serving add one cup of cream. Grate the yokes of four hard-boiled eggs in the bottom of the tureen, and pour the soup over it. U. R. S. BARLEY BROTH. Put two pounds shin of beef in one gallon of water. Add a teacup of pearl barley, three large onions cut up fine, a small bunch of parsley minced, three potatoes sliced, a little thyme, and pepper and salt to taste. Simmer steadily three hours, and stir often, so that the meat will not burn. Do not let it boil. Always stir soup or broth with a wooden spoon. Mrs. Lizzie Chandler. TURKEY SOUP. Place the remains of a cold turkey and what is left of the dressing and gravy in a pot, and cover it with cold water. Simmer gently four hours, and let stand until the next day. Take off what fat may have arisen, and take out with a skimmer all the bits of bones. Put the soup on to heat until at boiling point, then thicken slightly with flour stirred into a cup of cream, and season to taste. Pick off all the meat from the bones, put it back in the soup, boil up and serve. Alice Lockie. Freda W. POTATO SOUP WITH MEAT. Pare potatoes and cut into cubes and drop in a cold batter. Have ready, sliced onions, one-third as much as of potatoes, fat meat (salt pork or bacon, one-third as much as of onions), cut into short, narrow strips. Drop the meat into an empty hot soup kettle over the fire, fry lightly brown, add onions, stir to prevent burning. Add potatoes, season with salt, cover with boiling water and let boil about fifteen minutes, then add pepper and celery salt, and it is ready to serve. M. H. P. Crandall. MOCK TURTLE SOUP. Take a calf's head, a knuckle of veal, a hock of ham, six potatoes sliced thin, three turnips, parsley and sweet marjoram chopped fine, and pepper. Forced meat balls of veal and beef, half a pint of wine, one dozen ^^^ balls, juice of one lemon. The calf's head must have had the brains removed, and must have been boiled previously till the meat slips off the bone. The broth must be saved, so as to use in the soup. SOUPS. 55 Cut the head in small pieces after boiling. The veal and ham aiso must have been boiled and cut up, and all simmered for a couple of hours in the broth made by the calf's head. Now put all together. The forced meat balls and egg balls should be added, and all boiled for about ten minutes. W. F. Winters. TURKEY SOUP— No. 2. Boil yesterday's turkey bones in water to cover them, for three-quar- ters of an hour. Chop a little summer savory and celery and add. When done, thicken with a little browned flour, and season with pepper, salt and butter. Charlotte Felt. VEGETABLE SOUP WITH STOCK. Cut three onions, three turnips, one carrot and four potatoes. Put them into a stew-pan with two tablespoonfuls of butter and a teaspoon- ful of powdered sugar. After it has cooked ten minutes, add two quarts of stock, and when it comes to a boil set aside to simmer until the vege- tables are tender — about one-half hour. Amanda Miller. JULIENNE SOUP. Take three carrots, three turnips, the white part of a head of celery, three onions, and three leeks, if you have them. Wash and dry the vege- tables, and cut them into thin shreds, an inch in length. Place the shreds in a stew-pan with two tablespoons of butter and a small pinch of sugar, and stir them over a slow fire until slightly browned. Pour over them three quarts of clear stock and simmer gently for an hour, or until the vegetables are tender. Carefully remove the scum and fat, and half an hour before the soup is done add two lumps of sugar, with two pinches of salt, and two pinches of pepper, two cabbage lettuces, twelve leaves of parsley cut in the same way as the other vegetables, after being immersed in boiling water for a minute. Boil half an hour longer, skim carefully, and serve with bread fried in dice shape. It must be remembered that quick boiling would thicken and spoil this soup, which ought to be a clear brown. Mrs. M. E. Hilton. BISQUE OF CLAMS. Take fifty clams, one quart of milk, one pint water, two tablespoons of butter; save all the liquor the clams contain, put it over the fire with a dozen whole peppers, half a dozen blades of mace, and salt to taste. Let it boil for ten minutes, then drop in the clams. Let boil quickly for half an hour, keeping the pot covered. Strain the liquid before the clams are added. Watch the soup carefully, that it does not burn. James Brown. 56 SOUPS. PARSNIP SOUP WITH STOCK. Half a dozen sliced parsnips must be put in a stew-pan, with two onions, six sticks of celery, and two quarts of stock. Stew the vegetables until they are tender, which is about two hours, then drain them, press them through a coarse sieve, and return the puree to the soup. Let it boil, season with a little salt and pepper, or cayenne, and serve very hot. A little boiling milk may be added if liked. The excessive sweetness of parsnip soup may be corrected by the addition of a little tomato, or a tablespoonful of chilli vinegar. Mrs. Fred White. BEEF BROTH. Cut an onion, a carrot, one turnip, one parsnip, and a stalk of celery into small dice. Fry them in butter and as soon as brown add two pounds of the rump of beef which has also been cut up very small, and fry. Wash half a cup of barley. Season with salt and pepper, and add two quarts of water. Boil two hours. Brown small squares of bread in the oven, and serve with the broth. Lucy Cooper. CLAM SOUP. (Fine for Invalids.) Cook two quarts of clams twenty minutes in their liquor; add salt and pepper and three pints of milk, two tablespoons flour mixed with butter the size of an ^gg\ let come to a boil and strain. Nurse. OYSTER SOUP. Two quarts of select oysters, one pint of water, one quart of milk, a generous lump of butter, pepper, and salt. Strain the liquor from the oysters; add to it one pint of water and heat. When ready to boil, add the seasoning, then the oysters. Cook three minutes or until they "ruffle." Stir in the boiling milk and send to table. Some prefer all water in place of milk. Mrs. T. M. B. OYSTER CREAn SOUP. One quart of oysters, one quart of milk, tablespoonful of butter, two tablespoonfuls of flour; wash and drain the oysters; put over fire in sauce- pan; stir until swelled and boiling; remove, drain and return that liquor to the saucepan, setting on the back of the stove; chop oysters fine and add to the liquor; set forward on the stove, adding the milk; when boiling add the butter and flour, rubbed together; season and serve with a tablespoonful of whipped eream on each dish of soup. Mrs. R. Whipple, SOUPS, 67 nULLIQATAWNY SOUP. Melt a quarter of a pound of butter in a saucepan, and chop a carrot, an onion, and a little celery, and fry in this butter. Add an ounce of raw ham cut into small squares, and a very small chicken cut in quarters. Let them brown slowly, season with salt and pepper, and shake a spoonful of curry powder over. In five minutes add two quarts of broth and two potatoes cut up very small. Cook all for one hour, skim the fat from the soup and lift out the chicken. Cut the breast into small squares, place them back in the soup. Serve a dish of plain boiled rice with it. Christine Norimer. SCOTCH BROTH. Boil four pounds of lean mutton in four quarts of water, stir into it half a pound of Scotch barley. Keep it well mixed until the water boils, and skim the surface carefully while simmering, as fast as the scum rises. Cut up a couple of carrots, a turnip and an onion; add these, with a quart of green peas, a few sprigs of parsley, and a dessert-spoonful of pepper and salt, mixed. The vegetables should not be allowed to boil a longer time than is required to cook them. Scotch broth may be made of beef or veal. Margaret Turnbull. OX-TAIL SOUP. Cut one ox-tail into joints and fry brown in good dripping; slice three onions and two carrots and fry in the same dripping when the pieces of ox-tail have been taken out. When done tie them with thyme and parsley in lace bag and drop into the soup-pot containing four quarts of water. Put in the tail and two pounds ofllean beef cut into strips. Grate over them two carrots, with pepper and salt to taste, and boil slowly for four hours; strain and thicken with brown flour moistened with cold water and boil for an additional fifteen minutes. Mrs. Ina Felt. AnBER SOUP. Take a chicken, or the remains of two or mo^e roasted ones, break in pieces and add a soup bone with three quarts of water. Cook slowly for four hours, then add an onion fried in a little hot fat, with half a dozen cloves stuck into it, one-half a small carrot, parsley and three stalks of celery, and cook for another hour, by which time the stock will have been reduced by boiling to two quarts. Strain into a large bowl and the follow- ing day remove the fat which will have accumulated on top; take out the 58 SOUPS. jellied stock, avoiding the settlings which will do for some sauce or gravy; let it heat, then skim and mix into it the beaten white of an e^g, shell and all; skim off carefully and strain through a fine strainer. Mrs. C. H. M. CHICKEN BROTH. Cut up a chicken into small pieces and put it in a deep earthen dish, adding a quart of cold water, and setting it over a boiling kettle. Cover closely and let it steam several hours until the meat of the chicken has become very tender, after which strain off the broth and let it stand over night. Skim off all the fat in the morning and pour the broth into a bowl. Into the dish in^^which the broth was made put one-third of a tea- cupful of rice in a teacupful of cold water, and steam as before until the rice is soft; then pour in the broth and steam an hour or two longer. Mrs. I. C. Miller. CHICKEN BROTH— No. 2. Cut up the fowl and put into a pot with four quarts of cold water. Stew until diminished to three quarts. Take out the chicken and reserve for use. Season broth and add a small cup of rice. Cook rice tender. If desired add a cup of milk and one or two beaten eggs before serving. Miss Minnie B. CHICKEN QUHBO SOUP. Fry one chicken; remove the bones; chop fine; put in kettle, with two quarts of boiling water, three ears of corn, six tomatoes sliced fini, twenty-four pods of okra; corn, tomatoes and okra to be fried a light brown in the gravy left from frying the chicken; then add to the kettle with water and chicken, two tablespoonfuls of rice; pepper and salt; boil slowly one hour. Mrs. W. M. Wheeler. VEAL SOUP. Cut up a shank of veal in small pieces, cook with two and a half quarts of water; when done, strain liquid off and wash kettle; put liquid back. Add pepper and salt to taste; set back on stove; add one quart of sweet milk and one quart of rich cream; before serving stir in two eggs, beaten to a stiff froth. Mrs. A. M. Smith. MOCK TERRAPIN. One cold chicken, four hard-boiled eggs, one cup of milk, a pinch of salt and pepper, and butter the size of a walnut. Boil the milk; thicken with the flour, then add the cold chicken and eggs, chopped fine. Let boil up and serve hot. Very fine. Mrs. A. C Brown. SOUPS. 59 OXTAIL SOUP— No. 2. In hot saucepan place lump of butter size of an egg and brown Wash and cut three o»-tails at joints and place in the browned butter — and fry so they are brown all over. Then pour all into a pot with four quarts of boiling water; cut up fine one good-sized onion, one carrot, a spray of parsley and a sprig of celery; let boil for an hour then boil two hours longer; salt to season and take from fire and strain. When cool skim off fat; put all back on stove, adding one tablespoonful of tomato catsup; when at boiling point, stir into soup two heaping tablespoonfuls of flour mixed up in cold water; simmer until ready to serve. I. M. Brain, Chef at Parker House. CELERY SOUP WITH STOCK. Cut the white part of half a dozen heads of celery into small pieces, and boil in two quarts of white stock, with a quarter of a pound of lean ham and two ounces of butter. Simmer gently one hour, then drain through a sieve, return the liquor to the pan and stir in a few teaspoonfuls of cream with great care. Thicken with a tablespoonful of flour and serve with hard crackers placed in the soup about five minutes before taking up. Season to taste. Mrs. Frances Sanderson. A DELICATE CHICKEN SOUP. Prepare three young chickens and put them in a stew-pan with five pints of white stock freed from fat and cleared from sediment. A sliced turnip and carrot may be put with them, and removed before the soup is thickened. Let them simmer gently an hour. Remove all the white flesh, return the rest of the birds to the soup, and simmer once more for two hours. Pour a little of the boiling liquid over a quarter of a pound of crumbs of bread, and when it is well soaked, drain it, put it in a mortar with the flesh which has been taken from the bones, and pound it to a smooth paste, adding, by degrees, the liquid. Flavor with salt, pepper, and a very little pounded mace; press the mixture through a sieve, and boil once more, adding one pint of boiling cream. If the soup should not be sufficiently thick, a tablespoonful of arrowroot which has been mixed may be added very smoothly with a little cold milk. Mrs. Callie Price. LORNE SOUP. Put three pints of stock into a stew-pan with a carrot, a turnip, a small sprig of lemon-thyme, a bunch of parsley, and a little pepper and salt. Simmer gently for half an hour. Pick all the white meat from the 60 SOUPS, remains of a cold roast chicken, mince it fine and pound In a mortar with the yolks of two hard-boiled eggs, the crumbs of half a roll which has been soaked in milk and then pressed dry, and two ounces of blanched and pounded almonds. Strain the soup, and return it again to the saucepan. Stir the pounded ingredients thoroui^hly into it, simmer gently for a few minutes, and serve. Mrs. Maria Hasty. ASPARAGUS SOUP WITH STOCK. Take one-half pound of fresh asparagus, cut off heads, boil separa:ely in salt water until done, about fifteen minutes. Cut the rest into small pieces, throw them into two quarts of boiling stock. Cook gently one hour. Pass through a fine colander, boil again, add asparagus heads, the yolks of one or two eggs beaten up in one-half cup cream. Serve. M. H. T. ONION SOUP WITH SALT PORK. Take a small piece of salt pork (slightly lean is best), cut it into pieces half an inch square. Put it into the soup kettle with sufficient water for the soup. Now add twelve good-sized onions pared and sliced fine. When they begin to boil add as many potatoes pared and sliced. When done add one egg beaten well. Serve at once. Other meat can be used, if desired. Mrs. Mary Treadwell. QIBLET SOUP. Giblets from two or three fowls; two quarts of water; one of stock; two tablespoonfuls of butter, two of flour; salt, pepper and onion if desired. Put giblets on to boil in the water and boil gently till reduced to one quart (about two hours); take out the giblets, cut off tough parts and chop the remainder. Return to the liquor and add stock. Cook butter and flour brown and add to the soup. Season. Mrs. M. White. GUMBO SOUP WITH STOCK. One shank of beef, crack the bone and put it in the pot, with just water enough to cover. A tablespoonful of salt, two onions chopped fine, and a little pepper. Let boil six hours; then take from fire, remove bone, and cut the beef finf;. Return the beef to the pot add a tablespoonful of sugar, two tablespoonfuls of flour browned and mixed in butter, and four eggs boiled hard; cut in slices. Fraulein Hirsch. FISH SOUP. Clean and trim any kind of fish — fresh or salt water. Boil the fish with a head of celery, a small quantity of parsley, two onions, a bay-leafv SOUPS. 61 and five cloves. Use water, and cover the saucepan closely. When the contents have boiled one hour, add as much water as will be required to make the soup. Strain and stir in a cup of cream. Season with salt and white pepper. Lay in the tureen some eggs, nicely fried in butter; allow one for each person. Pour the soup over, and serve with toasted bread. Mrs. Lucy Carr. TOMATO SOUP WITH STOCK. A quart of soup stock, two cups of sliced tomatoes. Cut up a small onion and slightly brown. Put all on the fire, and add a cupful of milk, a teaspoon of butter, a little pepper, a teaspoon of sugar, and a salt- spoon of salt. Let boil three minutes. Strain, thicken with a tablespoon of flour, made into a paste with water, and serve hot with croutons of bread. Mrs. Eliza Gill. CALF'S FOOT BROTH. Have two feet thoroughly cleaned. Then put them in three quarts of water, and let it boil until it wastes away to three pints. Strain and set aside in a cool place. When cold, remove the fat. Heat a little at a time, as you want it, and add salt and nutmeg, if you like the flavor. Carrie Phillips. ASPARAGUS SOUP WITH STOCK— No. 2. Asparagus makes a delicate soup. Use one large bunch of asparagus, wash and cut off the heads in one-inch lengths and lay them at one side. Cut the remainder into halves and boil them in a generous pint of white stock. Put into a small saucepan two tablespoonfuls of butter and two small slices of onion. Cover and let cook slowly on the back of the fire eight minutes; add two tablespoonfuls of flour and stir until the mixture is smooth and frothy, but not brown. Season with salt and pepper and add it to the asparagus and cook slowly ten minutes. Then rub them through a coarse sieve, return to the fire and stir in one pint of cream or rich milk and let it come to the boiling point and serve immediately. Cook the heads a few minutes in boiling salted water and add them to the soup when in the tureen. Mrs. Annie Hale. BARLEY SOUP WITH STOCK. Wash a teacupful of pearl barley in three waters and boil in two quarts of soft water for two hours. Drain the water, rinse in cold water and it is ready for the soup. First, cut three slices of turnip, and half that quantity of carrot and onion into small pieces and boil in two quarts soup stock until tender. Add the cooked barley, and season slightly. J.S. 62 SOUPS, BISQUE OF CRABS. Take a dozen live crabs and place in some cold water with a little salt, and let soak for an hour. Now hash up a couple of carrots with an equal quantity of onion, and fry together with the crabs, shell and all, in a little butter in a saucepan, add a little thyme and bay-leaf, season with salt and a pint of white stock, then cover and cook for fifteen minutes, after which take out the crabs, strain the broth, and place the liquid to cool. When cool pour off the top. Now remove the shells from the crabs, taking out the lungs and the small legs from both sides, and wash each one in some warm water. Next drain and chop them with about half their quantity of cooked rice. Add a little of the juice in which they have been cooked and then drain through a cheese-cloth. Add a little salt and red pepper, and place over the fire just previous to serving, but do not allow it to come to a boil. Isabel S. CABBAQE SOUP WITH STOCK. (German Style.) Take one sound white cabbage, wash and trim off the outer leaves, chop fine and put it in a stew-pan with a quart of water. Let boil until tender. Add a quart of beef broth, salt and pepper to taste, and boil once more. Before serving stir in a lump of butter and two small lumps of sugar. Serve hot. F. R. S. MACARONI SOUP. (Italian Style.) Put four sticks of macaroni into a saucepan with one tablespoonful of butter and one onion. Boil until the macaroni is tender; when done drain and pour over it two quarts of good broth, beef, chicken, or other kind. Place the pan on the fire to simmer for about ten minutes, watching lest it break or become pulpy. Add a little grated Parmesan cheese, and serve. S. S. CLEAR SOUP WITH NOODLES. Take two quarts of clear beef broth, peel and slice two carrots and two onions; put them into a stew-pan with a generous lump of butter and one small cabbage cut into shreds, cover and put over a slow fire, so as to stew gently until tender. Shake the pan occasionally to prevent burning. When the vegetables are cooked put them into the beef broth and boil the whole gently for thirty minutes, then strain. To make the noodles, slightly warm one-half cup of butter and beat to a cream, then work SOUPS. 63 smoothly into It two heaping tablespoonfuls of flour and two well-beaten eggs. Let the soup boil up again; drop in small balls of the &gg and butter and let it simmer for an hour longer. A. F. C. CREAM OF SPINACH WITH STOCK. Take one pint of cold cooked spinach, chop and pound into a soft paste. Put it into a stew-pan with four tablespoonfuls of butter and a teaspoonful of salt. Cook and stir it about fifteen minutes. Add to this one quart of stock and one pint of boiling water; let boil up, then rub through a strainer. Set it over the fire again, and, when boiling, add a tablespoonful of butter, and a teaspoonful of sugar. Mrs. C. Cayton. CORN AND TOMATO SOUP WITH STOCK. Cut one pound of beef into small pieces, put it into a granite kettle with three quarts of water, and boil gently two hours. Strain, put over the fire again and put in six large tomatoes and boil for an hour. When cooked, drain and pass the tomatoes through a fine sieve. Return to the stove. Scrape six ears of corn from the cob and put into the soup; also put in a smah lump of butter and season to taste with salt and pepper. Boil the soup twenty minutes; serve crisp crackers. Inez Slocum. GOULASH. (Hungarian Style.) This can be made of chicken, beef, or any meat desired. The easiest way is to take a quart of cold chicken stock, previously salted, a quart of cold water and two cups of boiled chicken meat cut into dice. Put into granite kettle and add one-half dozen fresh ripe tomatoes, six good-sized onions and let boil till all are tender. Then add salt and one-fourth tea- spoonful of red pepper. Serve in soup dishes. To be eaten with toast. Mrs. L. M. Miller. GREEN PEA SOUP WITH STOCK. Wash the neck of lamb in cold water, and put it into a soup-pot with six quarts of cold water; add to it two tablespoonfuls of salt, let boil gently for two hours, then skim; add a quart of shelled peas, a little pep- per; cover and let boil for half an hour; scrape the skins from a pint of small young potatoes; slice and add them to the soup; cover and let boil for half an hour longer; work butter size of an egg and a dessert-spoon- ful of flour together, and add to the soup ten minutes before taking off the fire. Miss R. Lyon. 64 SOUPS. SPLIT PEA SOUP WITH SALT PORK. Wash a pint of split peas and cover with tepid water, adding: a pinch of soda; let remain over night to swell. In the morning put them in a kettle with three quarts of cold water, adding half a pound of lean salt pork cut into slices; also a teaspoonful of salt and a little pepper. Cook slowly for three hours, stirring occasionally till the peas are all dissolved, adding a little more boiling water to keep up the quantity as it boils away. Strain through a colander. Serve with small squares of toasted bread. If not rich enough, add a small piece of butter. Lillian. DRIED BEAN SOUP. One quart dried beans, one-half pound salt pork or ham, three quarts of cold water, salt and pepper to taste. Wash the beans and soak them over night. In the morning drain the water off, and cover them again with the boiling water; add the pork and boil gently two hours. Press the beans through a sieve, return them to the soup kettle, and bring to a boil. Add salt, pepper, butter and a speck of sugar, and serve with toasted bread. Mrs. M. C. CARROT SOUP WITH STOCK. Put in soup Kettle a knuckle of veal, four quarts of cold water, a quart of finely-sliced carrots, one large head of celery; let boil two and a half hours, and add one-fourth of a cup of rice and boil an hour longer; season with pepper and salt, and serve. L. M. TOHATO CREAn SOUP And all Vegetable Soups, see Part IL A BRAIN FOOD. FISH Is pronounced by medical authority to be the best "brain food/* of all the meats. It is also more easily digested than the flesh of ani- mals. In cooking fish the first care of the housewife is to be certain that the fish she is about to cook is perfectly fresh and thoroughly clean. In boiling fish, it should be put into warm water and boiled gently. In removing it from the kettle, avoid breaking the skin as it gives the fish a ragged appearance. Some cooks have kettles with a strainer on the bot- tom. The usual garnishes of fish are slices of lemon and sprigs of parsley. In frying fish, the fat should be boiling and cover the fish. Best results are obtained when the fish is rolled in flour or bread-crumbs. The best color is obtained when the fish is fried in Ko-nut, a vegetable oil spoken of quite at length in Part II. BROOK TROUT. These delightful fish are usually fried. Wash and dry the fish, being certain that they are dry inside as well as outside, sprinkle a little pepper and salt over them, and roll in corn meal. Use one part butter, to two parts lard to fry a golden brown. Drain, and serve with slices of bacon and hard-boiled eggs cut in rings and laid around the platter. It takes about eight minutes to fry them. Mrs. Julia Eaton. BAKED HADDOCK. Scale and clean a three-pound fish; fill with forcemeat and sew up, sprinkle over a generous supply of salt and bread-crumbs; put three even tablespoonfuls of butter in tiny pieces on the fish; bake three-quarters of an hour, basting frequently. 1, H. B. 65 66 FISH. FORCEMEAT. One cup of bread-crumbs, two tablespoonfuls of butter, beef suet finely chopped, slice of onion finely chopped; half-teaspoonful of salt and a dash of cayenne. Moisten with a beaten egg. Take up the fish and make sauce by putting one cup of milk and half-cup of water in pan; add pinch of salt; thicken with one tablespoonful of flour. Garnish platter with sliced lemon and parsley. Minnie C. White. BAKED PICKEREL WITH OYSTER SAUCE. Scale, clean and wipe the fish leaving on the head and tail. Lay it on ai^ buttered pan, dredge with salt and pepper, spread with soft butter and dredge with flour. Put in a hot oven, and when the flour begins to brown, baste with butter and water. Bake forty minutes, and serve with oyster sauce. Oyster Sauce. — Parboil a half-pint of medium-sized oysters, drain off the liquor and add enough milk to make a generous pint of sauce. Cook one rounded tablespoonful each of butter and corn-starch in a saucepan and when well mixed stir in milk mixture. When smooth add one-half a cup of cream. Stir in the oysters, season, and serve hot. Mrs. Wm. Brown. BOILED STURGEON. Cut the fish into thin slices like veal cutlets, rub them over with but- ter and sprinkle with pepper. Serve very hot with lemon garnish. Cut off the skin before the fish is boiled, as the oil in the skin if burned imparts a very rank flavor. M. V. H. BOILED SALT MACKEREL. Soak the mackerel over night, so as to remove the salt. Boil in a napkin in clear water, drain and lay it on a dish with a garnish of parsley. Make a sauce of melted butter, and serve with boiled potatoes. B. J. BROILED FRESH riACKEREL. Draw and wash the mackerel, cut off the head, rub over with salt and let stand for an hour. Rub a gridiron with Ko-nut or olive oil, lay on the mackerel and broil over a clear fire. Garnish dish with parsley and serve fish hot. Mrs. Caroline Preston. BAKED WHITEFISH. Scale and clean a good-sized fish, cut off the head, take out the bones by fastening the head of the fish with a tack to the table and begin- FISH, 67 ning at the head to pull all bones downward and stuff with the following: Take stale bread, soak in warm (not hot) water, squeeze dry; cut in pieces a small onion, fry in butter; add the bread, one-half cup of butter, salt^ pepper and a little sage; heat through, and when taken off the fire, add the yolks of two. well-beaten eggs; stuff the fish, sew up and entwine with several pieces of white tape. Rub the fish slightly over with butter; cover the bottom of a pan with a little hot water, and place the fish in it. Bake brown and serve with drawn butter. Mrs. C. I. Cronk. FRIED BASS WITH BACON. Carefully clean the required number of bass, season well with peppei and salt, roll in flour, then drop into a pan of very hot lard or Ko-nut and fry a golden brown. Fry in a separate pan some slices of bacon; one piece for each piece of the fish and lay on the fish. Garnish with parsley. A. M. C. FRIED SriELTS. These delicate little fish cannot be opened as can larger fish. Cut off the head and pull the insides through the gills. Wash and dry in a cloth, then roll them in flour or bread-crumbs three or four times till they are well covered. Drop them into boiling fat and fry both sides to a golden brown. It takes about ten minutes to cook them. Take them from the pan with a skimmer, and lay them on a platter, garnishing with parsley. Mrs. a. R. G. BAKED COD. Take the middle part of a large codfish or a whole small one, a tea- cup of bread-crumbs, peppered and salted, two tablespoonfuls boiled salt pork, finely chopped, one tablespoonful of herbs — sweet marjoram, thyme, and a mere suspicion of minced onion — one teaspoonful of Worcester- shire sauce, one-half a teacup of melted butter, juice of one-half a lemon, one beaten &gg. Lay the fish in cold, salted water for half an hour, then wipe dry and stuff with a forcemeat, made of the crumbs, pork, herbs, onion, and seasoning, bound with the beaten &gg. Lay in the baking- dish, and pour over it the melted butter, which should be quite thin, seasoned with the sauce. Bake in a moderate oven for an hour, or longer, if the piece is large, basting frequently, lest it should brown too fast. Add a little butter and water if the sauce thickens too much. When the fish is done, remove it to a hot dish, strain the gravy over, and serve. Mrs. Charles Ebert. 68 FISH. BOILED COD WITH CREAM SAUCE. Clean carefully a fresh codfish, place in a kettle with salted cold water and boil fast at first then slow. When done take out and remove skin. For sauce put a cup of butter into a stew-pan and stir in one tablespoonful of flour. When brown stir in a cup of cream, add a little salt and pep- per. Let just come to a boil and serve with the fish. Ina T. McMui^yEN. BAKED PIKE. Wash, scale and clean the fish, and dry it perfectly in every part. Fill it with forcemeat, and skewer it with its tail in its mouth. If the fish is not stuffed, sprinkle a little salt and cayenne in the inside, and place an ounce of butter there. Egg and bread-crumb it twice. Season the bread-crumbs with salt and cayenne, and mix with them a third of their quantity in shredded parsley. Pour clarified butter over the fish, and bake in a moderate oven. Lay a buttered paper over the dish. Any good fish sauce may be sent to table with pike dressed in this way. Mrs. Clarinda Elliott, BAKED PIKE— No. 2. After scaling and cleaning the pike, cut it across in slices of a uni- form thickness, and mix some slices of raw onion, a piece of butter, pep- per, salt, and half a pint of sour cream. Lay it over the slices, in a baking pan, and put them in the oven. Bake twenty minutes, basting it with the cream often. Strew cracker crumbs and grated cheese over the fish, and brown. Remove the slices of pike to a hot platter, pour some stock in the baking pan with some lemon juice, salt and pepper; stir a couple of minutes over the fire and then pour it over the fish, and it is ready for the table. Mrs. J. Leroy. BROILED SALHON. Cut six slices from the salmon, sprinkle them with salt and pepper, dip in beaten eggs and bread-crumbs. Place them in a saucepan and cook both sides quickly. Drain and lay them in a dish. Garnish them with a few slices of lemon dipped in parsely chopped fine and some eggs fried in Ko-nut oil. Mrs. B. T. Hall. BOILED SALHON. Sew as many pounds as desired up in a cheese-cloth bag, and boil foi a quarter of an hour to the pound in slightly salted water. When done, take out and lay upon a platter, being careful not to break the fish. Prepare a small cupful of drawn butter in which has been stirred a tea- FISH. 69 spoonful of minced parsley and the juice of one-fourth of a lemon. Pour over the salmon and serve. Garnish with parsley. The choicest portion of the salmon is that at the center and toward the tail. Parker House. SCALLOPED SALMON. Shred one can of salmon, place in a baking dish in layers; first, a layer of rolled cracker crumbs, then one of salmon, butter, salt and pep- per; repeat until dish is nearly filled. Then take a tablespoonful each of butter and flour beaten well together and stir it into a cup of boiling milk; when thoroughly cooked, stir in a beaten ^^^\ pour this over dish and bake. When nicely browned it is done. Miss M. A. Stone. SCALLOPED SALnON— No. 2. Canned salmon forms the basis of many nice dishes. Turn the con- tents of a can into an earthen bowl for an hour before using. Never let a tin of meat, vegetables or fruit stand after it is opened, but turn out the contents at once into some crockery or stone dish. Pick the salmon into small fragments, mix with one-third the quantity of bread-crumbs and add a beaten ^%%, two tablespoonfuls of melted butter and a teaspoonful of lemon juice for every pint of the mixture; season to taste, put in a but- tered dish, dust with crumbs and bake brown. A nice cream sauce is made for canned salmon by adding the fish, as it comes fromthe can, to a pint of the sauce, and garnishing with bits of toast. M. E. H. SALMON— AU ENTREE. Remove from the can; break up carefully, taking away all the oil, and as many of the bones as possible. Arrange daintily on a platter with parsley and thin slices of lemon. M. A. C. SALHON TURBOT. One large can of salmon, two eggs, one pint of milk, one cup of sifted flour, one-fourth of a cup of butter. Heat the milk and half of the butter, stir into it the flour which has been mixed smooth in a little water, Salt and let cook until stiff, stirring to prevent burning. When cold, stir in the eggs well beaten. Have a baking dish ready, fill with a layer of the same and salmon alternately. Sprinkle a layer of rolled crackers on top, moisten with milk ?.nd put the balance of the butter in bits over all. Bake about twenty minutes. Serve hot. Mrs. C. F. Gc ?0 FISH, MOLDED SALHON. One caiL salmon, two eggs (beaten lightly), two tablespoonfuls melted butter, one-half cup fine bread-crumbs, one tablespoonful corn-starch; chop fish fine, beat in bowl with silver spoon, pepper and salt to taste; put in a buttered mold and steam one and one-half hours. Mrs. Harley. SALMON CREAH. One can salmon; remove skin, bone, and fluid, and mince fine. For sauce, a little more than one-half pint of milk thickened with corn-starch; add salt and pepper. Put bread-crumbs in bottom of a dish, then fish and , sauce and bread-crumbs on top. Bake. Mrs. E. P. Campbell. PLANKED SHAD. Remove the scales, clean, wash, and split the shad, put it on a hardwood board about an inch and one-half thick with the skin side down and fasten it with some tacks, put the board over the fire, rubbing it once in a while with butter, and roast until done. The plank should be well seasoned and heated before placing the shad upon it or the fish will partake of the flavor of the wood. When done turn on a hot dish, sprinkle over it some salt and pepper, and drop upon it small bits of but- ten Serve with slices of lemon. The Bourse, Philadelphia. BROILED SHAD. (Washington Style.) Split a good-sized shad down the back and lay on a platter, upon which is one tablespoonful of olive oil, and a little salt and pepper; leave it here an hour, but turn occasionally. Rub the bars of a double gridiron with oil to prevent sticking, lay the fish on and broil slowly, doing the inside first. Turn frequently. It will take from ten to fifteen minutes, according to the size of fish, to cook. When the bone can be easily lifted it is a sign that the cooking is sufficient; take off the bone, spread over a generous piece of butter, salt and pepper, and set in the oven for a minute. Excellent. Arlington Hotel, Washington, D. C. BAKED SHAD. Remove the scales and entrails but do not cut off the tail or head. Wash thoroughly and wipe dry. Fill with a dressing made of one cup of stale bread-crumbs, a tablespoonful of butter, a little chopped onion, half a teaspoonful of marjoram, same of salt and a shake of pepper. Place the fish in a well-greased pan. Dredge thickly with flour, salt and pep- FISH. 71 per. Pour a cupful of hot water in the bottom of the pan; if it cooks away add more. Bake in a hot oven, allowing fifteen minutes to every pound. Serve with roe sauce. Roe Sauce. — Boil the roes of one shad, skin and mash fine; add one cupful of drawn butter and serve at once. Mrs. I. Tibbitts. BOILED FLOUNDERS. Lay the fish in a kettle, with salt and water in the proportion of six ounces of salt to each gallon, and a little vinegar. Let the water boil a minute or so, then remove it to the side to simmer till done. The fish must not boil fast, or they will break. They should simmer fifteen min- utes. _ Hazel. BOILED HALIBUT. Purchase a thick slice cut through the body, or the tail piece, which is considered the richest. Wrap it in a floured cloth and lay It in warm water with salt in it. A piece weighing six pounds should be cooked in half an hour after the water begins to boil. Melted butter and parsley are eaten with it. If any is left, lay it in a deep dish and sprinkle on it a little salt, throw over it a dozen cloves, pour in some vinegar, and it will, when cold, have much the flavor of lobster. Mrs. Sarah Todd. BAKED BASS. Make a filling of pounded cracker or crumbs of bread, an Qgg, pep- per, clove, salt and butter. Fill it very full, an when sewed up, grate over it a small nutmeg and sprinkle it with pounded cracker. Then pour on the white of an ^gg, and a little melted butter. Bake it an hour in the same dish in which it is to be served. Portland House, Me. FRIED FINNAN HADDIES. Rub Ko-nut oil on both sides of the fish, and set it in a frying-pan with plenty of butter. Shake the pan over a clear fire. Three minutes will cook it. Then rub a little butter over it and send to table. «.^..T.^„ ^ Mrs. CoNANT. SPANISH COD. Take one or two thick slices of cod, tail end of the cod, remove the, skin, dredge flour over the fish, and fry it in hot lard until nicely browned Take it out gently with an egg-slice, drain, and put it into a saucepan with as much good brown gravy, boiling, was will swim it. Add a little salt and cayenne, the juice of half a lemon, a lump of sugar, an onion stuck with two cloves, and a little tomato catsup. Simmer softly till the fish is cooked; take it out, place it on a hot dish, strain the gravy, thicken- ing it with a little browned butter. L W. M. 72 FISH. FRIED PERCH. After washing and scaling the fish wipe them dry, flour them lightly all over; rub off the flour, dip them into beaten ^gg, and then into finely- grated bread-crumbs, and fry them in plenty of boiling fat, until they are nicely browned. Drain a few minutes on an inverted sieve, serve on a hot dish, and garnish with parsley. Send shrimp sauce, anchovy sauce, or plain melted butter, to table in a tureen. Mrs. Eliza Pray. BROILED SARDINES. These tiny fish are very nice when broiled over hot coals a minute or so, turning them once. Large slices of toast must be ready; on each slice place two of the fish, and then pour a little of the oil which was left in the can. The oil must be hot. Inez Heffel. RED HERRINGS. Red herrings or Yarmouth bloaters can be cooked by making incisions in the skin across the fish, for a very little cooking will do them. If there is any roe, pound it in a mortar, with a little anchovy, and spread it on toast. When the herrings are very dry, soak them in warm water an hour before cooking. P. A. Thrall. SALMON CUTLETS WITH CAPER SAUCE. Take a slice of salmon two inches thick, carefully remove the bones and skin, cut into slices half an inch thick, and flatten them on the chop- ping-board with a cutlet bat dipped in water. From these slices cut as many cutlets of as uniform shape as you can. Place them quite flat on a well-buttered baking tin, sprinkle pepper and salt over them, and, ten min- utes before they are wanted, put them into the oven with a sheet of but- tered white paper over them. Put all the trimmings of the salmon into a saucepan with carrots, onions, thyme, parsley, a bay-leaf, a few cloves, some whole pepper, salt to taste, and a little more than a pint of good stock. Leave this to boil gently till reduced one-half, then strain the liquor into a basin, and remove any fat there may be. Melt a piece of butter the size of a walnut, add to it half a teaspoonful of flour, and stir it on the fire till it is well colored. Add the liquor to this, and continue stir- ring until the sauce boils, then add a heaped teaspoonful of capers; pour the same over the cutlets, and serve. B. Eixis. F/SH, 73 CUTLETS OF COD. The ingredients are three pounds of the fresh fish cut in slices of the thickness of three-quarters of an inch, and taken from the body of the fish; a handful of fine bread-crumbs, with which should be mixed pepper and salt, and a little minced parsley and an ^gg, beaten light. Enough dripping to fry the cutlets. Cut each slice of fish into strips, as wide as two fingers, dry them with a clean cloth, rub lightly with salt and pepper. Dip the slices in the egg, then the crumbs, and fry in enough fat to cover. Drain away every drop of fat, and lay the cutlets on a napkin on a hot dish. Mrs. C. Leone. FISH TURBOT. Cook a fish of about four pounds in salted water to which spices^ parsley, and celery have been added. Pour in a cup of vinegar. Then let the fish become cold and pick into small pieces, removing the bones and skin. Now make a dressing of a cup of milk, two large tablespoons of flour, one cup of sweet cream, pepper and salt. Cook ten minutes, then mix with fish, stewing a little parsley over mixture. Grease a pudding form with butter, then fill with the mixture. Cover the top with crackers rolled fine and browned in butter. Bake half an hour. Mrs. Casper. FISH TURBOT— No. 2. Take two cups of flaked fish, one cup rolled and sifted shredded wheat biscuit crumbs, four tablespoonfuls of butter, one cup of milk, pepper, and one-half of a teaspoonful of salt. Use cold boiled and baked fish that is left over. Butter a pudding dish, cover with crumbs, layer of fish, pepper, butter and sauce made from two tablespoonfuls of wheat flour, two of the level tablespoons of butter, salt and milk. Boil till it thickens. Proceed in this way until the dish is filled, finishing with crumbs, and dress with butter. Bake slowly forty minutes. E. M. B. FRIED EELS. Clean and cut the eels into pieces three Inches In length, cover them in a sauceoaa with cold water, in which salt, pepper, tnyme, onions ana ^arrots sliced thin, and one-half of a glass of vinegar have been put. As soon as they boil take from the fire, and let them become cool. Then drain them and dry. Mix ^gg and bread-crumbs, beating the &gg first, and dip each piece in. Fry them brown in drippings. Place them on a dish, and have a tartar sauce ready to serve with them. Mrs. Mamie Frye. 74 ^^SB. BROILED EELS. Skin and clean a good-sized eel; remove the backbone and cut the eel into five or six pieces. Dip each piece into &gg and then into bread- crumbs which have been salted and peppered. Put on a greased gridiron with the skin downward, over a clear fire, and broil, turning over when done on one side. Put on a hot dish, garnish with parsley and serve with tartar sauce. E. H. Dougherty. STEWED EELS. This is a favorite dish with many. Clean and skin three pounds of eels, and remove every vestige of fat from the inside. Chop an onion fine, four tablespoons of butter, season to taste, and chopped parsley. Cut the eels in pieces, about two inches in length; season, and lay in sauce- pan containing the melted butter. Strew the onion and parsley over all, cover the saucepan closely, and set in a pot of cold water. Bring this gradually to a boil, then cook very gently for an hour and a half, or until they are tender. Turn out into a deep dish, Mary Floyd. PICKED CODFISH. This is an old-fashioned dish and name, but with most persons a great favorite. Pick the fish in small particles, separating the fibers as near as possible, the finer the better. Freshen by leaving it in water one hour. Pour off the water and cover again with fresh. Bring it to a scald, pour it off and pour over the fish just enough milk to cover it. Add to a quart of the soaked fish butter the size of one-half of an egg, a very little flour and a dust of pepper. Beat up two eggs, and after taking off the fish thicken it by stirring In the Qgg. Some let it boil after the &gg is added, but if this is done the e^gg will curdle. Another way is to boil eggs, chop and mix them in the gravy. Louise Harris. BAKED CODFISH AND POTATOES. Mix two cupfuls mashed potatoes, one cupful shredded codfish, two eggs, butter (size of a walnut), one pint of milk, pepper to taste. Bake until set (about fifteen minutes). Miss Cheesbrough. FISH CUTLETS. Season with salt and pepper one pint of any kind of cold cooked fish; make a little thick cream sauce o^ milk, butter and flour, and when cold form it with the fish into shapes of cutlets. Put the cutlets first into cracker crumbs, then into ^gg and again into crumbs. Fry in hot fat until brown. Susan I. Langley. FISH, u FISH STEAK5 FRIED. Cut the slices of fresh fish three-quarters of an Inch thick, dredge with flour or corn-meal slightly salted or dip them in e.gg slightly salted and roll in crumbs; fry a light brown. Salmon or any other large fish can be fried this way. A. M. Dickerson. COD'S ROE. Take cod's roe that has been smoked, shave it into small pieces, put it in a saucepan with butter and a little pepper. Stir well over the fire and pour it on pieces of toast cut diamond-shaped. Mrs. G. S. CREAMED FRESH CODFISH. Take a piece of boiled fresh cod, remove the skin and bones, and pick into flakes; put these into a stew-pan with a little butter, pepper, and salt. Put on the fire, and when the contents of the pan are quite hot add a pint of cream and milk; thicken a trifle and all is ready to serve. T. R. Rich. CREAMED CODFISH. Pick (not shred) one cupful of codfish; place in a spider and fill and cover with cold water. Stir a moment over the fire and drain off the water. Stand on the stove, cover the fish with one and one-half pints of milk and a large tablespoonful of butter. Stir into a cup of cold cream two heaping tablespoonfuls of flour and when the milk on the stove is about to boil mix this with it. When the mixture has thickened stand where it will boil no longer and stir into it one egg. Serve at once. Mrs. a. M. Woods. CREAMED FINNAN HADDIE. Remove the skin and bones from a small salted finnan haddie pre- viously boiled, and pick into flakes with a fork. Place in a saucepan one tablespoon of butter and a tablespoon of flour, add one and one-half cups of milk, cook a few moments; season with pepper; thicken with flour and butter creamed; serve on a hot platter garnished with toast. Amy Brown. R. A. HiLLIER. DELICIOUS FISH CHOWDER. Two pounds of fresh white fish, a quarter of a pound of bacon, five small potatoes, one small onion, six tomatoes, one quart of milk, butter the size of a small hen's egg and a teaspoon of flour. Pick the fish to pieces. Remove bone and skin; cut potatoes into dice; the bacon in 76 FISH. small pieces; rub the butter and flour to a cream. Spread In a granite kettle half of the potatoes, then half of the fish, then sprinkle in the minced onions, then the bacon, then half the tomatoes. Then a shake of salt and pepper; add the rest of the fish, tomatoes, potatoes, and more salt and pepper, using in all one teaspoon of salt and one-fourth teaspoon of pepper. Cover with water, let simmer for half an hour. Scald the milk, put a pinch of soda into the chowder and stir; add the hot milk to the butter and flour; stir smooth; then add to the chowder. Serve very hot. Excellent, Mira A. Miller, BOSTON FISH CHOWDER. Take a large fish, as cod, haddock or halibut and cut in slices, after having scaled and cleaned it. Then cut some slices of raw salt pork (pickled) and place them in the bottom of your iron kettle. When partly tried out, put on top of the pork a layer of fish, then a layer of onions, and one of potatoes, both sliced quite thin. Add to each layer a little salt and pepper. Add very hard crackers (pilot bread is nicest) to the whole, placing them on the sides and top, then add cold water to nearly cover them. After the water has commenced boiling, three-quarters of an hour is ample time to cook it. Be careful not to let it boil too long, or break the slices of fish, but preserve them as whole as possible. Mrs. Lydia Floyd. FISH BALLS. The remnants of any cold fish, cod, whitefish, turbot, etc., can be used, by breaking the fish to pieces with a fork, removing all the bones and skin, and shredding very fine. Add an equal quantity of mashed potatoes, make into a stiff batter with a piece of butter and some milk, and a beaten egg. Flour your hands and shape the mixture into balls. Fry in boiling lard or drippings, to a light brown. Mrs. G. T. Baldwin. FISH FRITTERS. The remains of any cold fish can be used here, and the same bulk of mashed potatoes as the fish. Pick the fish from the bones and skin, and pound it in a mortar with one onion, season with pepper and salt, then mix well with it the mashed potatoes, and bind together with a well- beaten e.gg. Flatten the mixture out upon a dish or pastry board, cut into small rounds or squares and fry in boiling lard to a light brown. Pile it in a napkin on a very hot dish, garnish with parsley and serve with any kind of fish sauce. Mrs. Charlotte Aiken. FISH 77 FISH CAKES. Save the fish left from dinner and use while warm. Remove the skin and bones, and mix with mashed potatoes. Add pepper, salt, chopped parsley, and an ounce of butter. Moisten with an egg into a paste, and roll into balls; then flatten and dip into egg^ Fry in butter or lard to a nice brown. E. Protis. FISH CROQUETTES. Mix over the fire a teaspoonful of flour, a tablespoon of butter, and half a gill of cream. Add, off the fire, the yolk of an &gg, a little season- ing, and half a pound of cold dressed fish beaten to a paste. Let the mixture cool, and form it into balls, let these be egged and breaded. Fry to a nice brown in hot fat, and serve with gravy, made by boiling down the bones, fins, and tails with an onion. Add an anchovy and season to taste. LuRA Earl. FISH CROQUETTES— No. 2. Take remnants of boiled cod, salmon or turbot, and pick the flesh out carefully. Mince it moderately fine. Stir a piece of butter, a small spoon of flour and some milk over the fire till they thicken. Then add pepper, salt, and a little grated nutmeg, together with finely-chopped parsley, and then the minced fish. When very hot remove from the fire, turn on a dish to get cold, then shape, and finish the croquettes. Adelaide Munson. PANADA FOR FISH. Put one ounce of butter, and rather less than two gills of water into a saucepan, boil them together, and add, by degrees, a quarter of a pound of flour; stir until the mixture is smooth, but do not let it burn. When off the fire, mix with it the yolks of three well-beaten eggs. When cold, ready for use. It is excellent in making forcemeat, J. E. Place. HALIBUT TIMBALE. Take a pound of the raw fish, and cut it In small pieces afterward pounding it in a mortar and straining it through a sieve. Make a paste of a cup of bread-crumbs and half a cup of milk. Take off the fire, add the pulped fish, one-half a teaspoon of salt, and a dash of paprica. Beat in slowly the whipped whites of five eggs. Fill molds, after buttering, with the mixture, and set them in a pan of hot water in the oven for twenty minutes. Serve with tomato sauce. Mrs. C. Whiting. 78 FTSH, COD SOUNDS AND TONGUES. Soak, scrape, and boil, as many cod sounds as required. Drain them, and put them into a stew-pan with sufficient white stock to cover them; season the sauce with salt, pepper, and powdered mace, thicken it with a lump of butter rolled in flour, and, just before serving it, squeeze in the juice of a lemon. Serve with egg sauce. Mrs. Frances Curry. FISH CAKES— No. 2. Four medium-sized potatoes, one and one-third cups of shredded codfish, one and one-half tablespoonfuls Ko-nut, one ^gg; sprinkle pepper. Pare, quarter and boil the potatoes. Measure the fish and soak in cold water ten minutes to draw out the salt and press it in a fine strainer. When the potatoes are soft, add the fish, and stir the mixture over the fire to dry it. Add the seasoning, butter and beaten ^gg, and mash all together. Roll into round cakes and fry in deep hot Ko-nut. Drain them on clean brown paper and serve hot. C. A. S. BAKED FISH WITH OYSTER DRESSING. Take fine fish, soak in salt water ten minutes; season with salt and pepper flightly and fill with as much of the following dressing as possible; tie with string; roast, basting often. Dressing. — Pint of oysters, one-half teacupful of coarse rolled crack- ers, one-half cup of sweet milk, one-half teaspoonful of salt, one-fourth teaspoonful black pepper, a pinch of cayenne, one-fourth teaspoonful cel- ery salt, tiny pieces of butter; mix very carefully; spread dressing on top also. Delicious. Mrs. T. Spofford. CODFISH FRITTERS. One-half pound of codfish, four medium potatoes, two eggs; boil fish and potatoes together till potatoes are cooked; mash together and beat very lightly; add the eggs well beaten and fry bi own on a griddle like pancakes. Slice the potatoes and prepare the fish in small pieces before boiling. Louise Dewey. FINNAN HADDIE A LA DELTIONICO. Half pound finnan haddie, one cup cream, one hard-boiled ^gg, yolk of one raw ^gg, one cup of grated cheese; pick-up fish with silver fork, pour boiling water over it; let stand a few minutes; drain; braize it in butter; add the cream, then the hard-boiled eggs cut in small squares, the cheese and raw &gg, also; pepper, thijcken with flour and let cook seven or eight minutes. Serve on small pieces of toast. Delicious in chafing dish. Mrs R. Hoham. FISH 79 SALMON MOLD. Large can of salmon rubbed fine, four eggs, yolks and whites beaten separately until light, one-half cup of bread-crumbs, two tablespoonfuls melted butter; salt and pepper to taste; beat the crumbs into the eggs; rub the butter into the salmon; put together in a well-buttered bowl; steam one hour. Serve with drawn butter sauce. Mrs. R. Elliott. FISH TURBOT— No. 2. Cook whitefish tender, remove bones, mince fine, add a little chopped celery, sprinkle with salt and pepper. For the dressing heat one pint of milk, thicken with flour; when cool add two well-beaten eggs and one- fourth of a pound of butter; put in baking dish a layer of fish, then layer of sauce, until the dish is full; cover the top with cracker crumbs and bake one hour. Minerva Van Allkn. DELICIOUS LENTEN DISH. Parboil a whitefish and pick apart. Make a sauce of one pint of mflk, two eggs, a heaping tablespoonful of corn-starch, two tablespoonfuls of butter, a level teaspoonful of salt and a little pepper. Butter a baking- dish, put in a layer of fish, pour over some of the sauce, grate a trifle of nutmeg on this, and so proceed until fish and sauce are used up. Cover top layer with fine bread-crumbs, a little nutmeg, and bake a golden brown. Mrs. L. Tibbitts. SCALLOPED HERRING. S®ak five salt herrings over night. Divide; remove all skin and bones; cut into inch squares. Have ready a dozen of good-sized cold potatoes, alternate layers of sliced potatoes and fish, adding bit of butter and good sprinkling of pepper to each layer of fish, beginning and ending with potatoes. Cover with a sauce made of three cupfuls of milk and three beaten eggs. Lastly adding one-half of a cupful of fine bread- crumbs mixed with one teaspoonful of drawn butter. Bake about forty minutes. Serve hot. J. J. M. SHAD ROE— FRIED. The roes of shad can be served with the fish or alone. Before boil- ing the shad place the roes in a spider of hot fat. Season with pepper and salt, and cook well. They should be crisp and brown on the outside. Serve on a platter. Lillie. 80 i^i-S^^ SALT WHITEFISH WITH CREAM SAUCE. There are many delightful ways of cooking salt fish — one of the best is to soak over night in cold water; drain and put in spider, pour over cream and milk, half and half. Add butter and speck of pepper; let come to a boil and thicken. Fine served for breakfast with baked potatoes. L. M. SALT HACKEREI BROILED. Soak over night in cold water. Drain thoroughly, wipe dry and put on gridiron in hot oven; heat through, then place over hot coals and broil. Pour over melted butter, sprinkle on a little pepper, and serve hot. Smoked finnan-haddie is fine cooked the same way. Miss R. A. T, HOW TO CURE AND SMOKE FISH. Scale, slit the fish up the back and clean. Wipe with a damp cloth but do not wash. To twenty pounds of fish allow one pint of salt, one pint of brown sugar and one ounce of salt-peter. Mix well together and rub the fish well inside and out with this mixture. Put one fish over the other with a board on top, and on this place heavy weights to press them down. Allow them to remain so for sixty hours, then drain, wipe dry, stretch open and fasten with small pieces of stick. Smoke them for five days in a smokehouse or in a barrel over a smothered wood fire. Mrs. L. B. M. FI5H SAUCES, GRAVIES, ETC. See department entitled "Meat and Fish Sauces and Gamishings." HOW TO COOK THEM. THE principal shell fish used are oysters, lobsters and mussels. It is absolutely t-» ^ imperative that oysters should be fresh and *^ the best way to insure this, is to purchase them when possible in the shell and open them as you use them. Oysters are among the most edible of their species, and when fresh, are delicious articles of food, besides being held by some medical men as nutritious for delicate and consumptive persons. There is an old maxim that they are to be used only during the months which contain the letter "r." Wash each oyster when eaten raw, by dipping it into cold water. The juice should go through a fine sieve, which removes all shell and prevents any^ being found in the dishes. Lobsters are in season from March November. They are eaten at other seasons but their meat is light and stringy. If used at other seasons it is best to get the canned lobster. Lobsters must be boiled alive else they are unwholesome. The larger they are the older they are. Mussels are not so general- ly liked, although growing in favor. They, too, must be eaten only during the months containing the let- ter "r." 83 SHELL FISH, PHILADELPHIA BROILED OYSTERS. Take large oysters and strain through a colander, put juice on fire until it comes to a boil, then skim; melt some butter and brown it, then thicken with flour and brown together, then add the juice with a little water, to make sufficient gravy to soak the toast; wipe the oysters dry and broil on a broiler; mix with gravy and spread over the toast. Mrs. L. Brown. MOTHER'S RECIPE FOR FRYING OYSTERS. Put plenty of butter in a frying-pan and let it get real hot before you begin frying. Beat up well as many eggs as you judge you will need; dip the oysters therein, one by one, then roll them very lightly in cracker crumbs, then drop them in the hot butter. They will brown nicely before the oysters cook too much. Letitia Buzley. FRIED OYSTERS— No. 2. Select fine, large oysters, dry them out of their own liquor. Have ready a plate of eggs and a plate of bread-crumbs. Lay them in the egg a few minutes, and then roll them in the bread-crumbs, allowing them to remain in these also, for a minute or two; this will make them adhere, and not come off as a skin, when in the pan. Fry in half butter and half lard, in order to give them a rich brown. Make it very hot before putting the oysters in. Mrs. R. Hathaway. OYSTER PATTIES. Roll out puff paste a quarter of an inch thick, cut it into squares, cover ten patty pans, and put on each a crust of bread the size of a walnut. Roll out another layer of paste the same thickness, cut as above, wet edge of the bottom paste and put on top; pare them, so the edges will be even, notch them with the back of the knife, rub them lightly with the yolk of an ^%%, and bake them in a hot oven about a quarter of an hour. When done slice very thin off the top, remove the bread and the inside paste. Filling. — Parboil two dozen oysters In their own liquor, after boiling it down to half, cut the oysters in halves, put them in a pan with an ounce of butter rolled in flour, half a gill of cream and a little salt. Stir this mix- ture over the fire five minutes, fill the patties, put the cover on, and serve hot. Mrs. George Bonham. SHELL FISH. 83 FILLING FOR OYSTER PATTIES— No. 2. Mix well together two tablespoons of butter, two tablespoons of flour, then pour half a pint of oyster liquor and one-half a pint of cream into the butter and flour. Beat and add the yolics of two eggs. Warm the oysters in their own liquor, and add them to the mixture just before they are to be used in the patties. Mrs. L. Cleveland. STEAMED OYSTERS. Wash the oyster shells thoroughly with a brush, place them side by side in a steamer, close it well and put over a large pot of boiling water. The deep shell must be undermost in order that no juice may be wasted. As soon as the shells open, the oysters are done and should be served at once with pepper, salt, butter, and a thin slice of lemon with each oyster. Mrs. a. Anderson. ROAST OYSTERS IN THE SHELL. Prepare the oysters as for steaming, thfen roast them over a clear fire with the large shell down. Two minutes after the shells open, the oysters are done. Take up quickly and serve in the shells on a hot platter, with pepper, salt and butter to suit the individual taste. F. H. N. OYSTER CROQUETTES. Half a pint raw oysters, half a pint of cooked veal, one heaping table- spoonful of butter, three tablespoonfuls of cracker crumbs, the yolks of two eggs. Chop the oysters and veal very fine. Soak the crackers in oyster liquor, and then mix all the ingredients, and shape. Dip in egg and roll in cracker crumbs, and fry as usual. The butter should be soft- ened before mixing. F. E. P. OYSTER CHOWDER. Take one cupful of chopped fresh celery, one cup of milk, two table- spoons of butter, two tablespoons of flour, one salt-spoon of salt and the fleshy part of two and one-half dozen oysters cut in small pieces. Make a white sauce by cooking the flour and butter together and adding the milk gradually; then add the oysters, salt and cook five minutes; just before serving add the celery. Serve on thin slices of toast. W. T. M. OYSTER ROLLS. Very thin slices of baco.i are required, with the rind cut off. Pour two drops of essence of anchovy on each oyster, four drops of lemon, a very little cayenne pepper, and roll each oyster in a slice of bacon. 84 SHELL FISH. When you have rolled enough, skewer them and fry them. Then, when done, take each roll separately and place it on a fired crouton. These rolls must be eaten very hot. Mrs. Carrie Oliver. SCALLOPED OYSTERS. Take a dish, put a layer of the oysters as free from their liquor as they can be made, and a layer of rolled crackers; another layer of oysters, another of crackers, until the dish is full. Add a little salt and pepper and pieces of butter between each layer, and moisten with cream. Bake about fifteen minutes. Mrs. Clarissa McB. OYSTER PANCAKES. Chop one pint of oysters — canned ones do very well — and add enough milk to the liquor to make a pint, using a little cream. Make a batter by stirring it into a scant pint of flour, adding a pinch of salt and two eggs very well beaten. If half a teaspoonful of baking powder is sifted with the flour, you are sure to have pancakes light, but some cooks prefer to depend on the eggs. When the batter is perfectly smooth beat in the oysters and bake on a griddle, like any pancakes. Try one, and if too substantial add a little more milk. If you like them richer, add a table- spoonful of melted butter. Serve with toasted crackers. A Housewife. BALTIMORE FRENCH OYSTERS. Heat a piece of butter the size of a walnut in a stew-pan till it is quite brown. Drain the oysters from their liquor, adding to the butter. Salt and pepper to taste, and cook till they curl up round the edges. Ivy. BROILED OYSTERS. Take a dozen large oysters, roll lightly in bread-crumbs, place them on a fine wire oyster broiler, baste with butter, and brown lightly over a very hot fire, season thoroughly, and serve on toast with celery sauce. Mrs. Huldah Jenks. OYSTERS CURRIED. Take two dozen oysters, one onion, one tablespoonful of curry* powder, one dessert-spoonful of flour, two ounces of butter and the juice of a lemon. Chop the onion up quite fine, mix the curry-powder, flour, and butter together, and put all into a stew-pan, simmering till a nice brown, stirring all the time; add the liquor of the oysters and the lemon- juice, and boil for five minutes. Put in oysters, boil up once, and serve with a dish of boiled rice Harriet Winters. SHELL FISH. 85 CREAMED OYSTERS ON TOAST. Take one dozen select oysters and wash them until perfectly free from pieces of shell, put them in a saucepan, strain the liquor, pour it over, place the pan at the side of the fire and let it simmer gently for a few minutes until the oysters plump up. Remove the oysters with a skimmer and put them on a warm dish in the oven; add to the liquor one teacupful of cream and salt and pepper to taste. Place the pan on the fire; when the liquor boils add two tablespoonfuls of butter into which has been stirred one teaspoonful of flour. When creamy put in the oysters and remove the pan from the fire. Have ready some pieces toasted bread nicely buttered; put the oysters on them, pour over the cream and serve very hot. Marion Witte. CREAMED OYSTERS— No. 2. Beard one pint fresh oysters, boil them in their own liquor until plump, drain, and pour over them this sauce: To one-half tablespoon of butter, melted, add one large tablespoon flour; cook a few minutes, then stir in slowly one cup of hot cream or milk; season with pepper, salt and one-half teaspoon celery salt. Pour over hot buttered toast. Mrs. C. I. Brown. OYSTERS. (Italian Style.) Drain the liquor from the oysters, spread a dish with butter, lay the oysters on it, strew finely-minced parsley over, season with salt and pep- per and sprinkle with grated Parmesan cheese. Put the dish into the oven, and when nicely brown serve with hot wafers. Mrs. Frank E. Phillips. OYSTER STEW. (Milk or Cream.) Drain the liquor from two quarts of oysters; mix with the liquor a small teacupful of hot water, add a little salt and pepper and set it over the fire in a saucepan. Let it boil up, then skim; wash the oysters, put them in the hot liquor, let them come to a boil, and when they "ruffle" add one tablespoonful of butter. The instant it is melted and well-stirred in, put in a pint of boiling milk and take the saucepan from the fire. Serve hot with oyster crackers. Mrs. E. C. Kellog. OYSTER STEW. (Plain.) Same as above, using only oyster liquor and more water instead of milk or cream. H. F. L. 6 86 SHELL FISH. OYSTER SOUP. See "Meat Soups" Part J> BOSTON OYSTER PIE. Butter the inside of a pudding dish, line it with pie crust, set into the oven and bake; when done fill with the following filling. Pick off all shell that may be found in three pints of oysters; put them into a stew- pan with barely enough of the liquor to keep them from burning; season with salt, pepper and butter; add a little sweet cream or milk, and one or two crackers rolled fine; simmer, but not boil, as that will shrivel them. Have ready an upper crust the proper size and baked. Pour fill- ing in pie, place on upper crust and serve hot. A. L. C. MOCK OYSTERS. Grate one-half dozen ears of corn with a coarse grater, beat the whites and yolks of three eggs, add them to the corn, with one table- spoonful of wheat flour, one of butter, a teaspoonful of salt, and pepper to taste; stir well and drop spoonfuls of this batter into a frying pan with hot butter and lard mixed, or Ko-nut, and fry a light brown on both sides. Canned corn may be used instead, if desired. E. E. A. STEWED TERRAPIN. (Maryland Style.) Note. — Terrapin are much esteemed, and those which command the highest price come from the Chesapeake Bay region. They are also found in most of the seas of warm climates. The kind most in demand is the "diamond-back," or salt-water terrapin, and is never found far from the seacoast. Rarely does their length exceed ten inches, and their weight about eight pounds. The female is the largest, and its flesh most prized. When they are large they are called "counts." They feed on both animal and vegetable food. The ordinary way of killing them is to plunge them into boiling water, head first, and boil them fifteen minutes. We cannot wonder that vegetarians revolt against the cruelties practiced toward the animals that furnish us with food. Cut up one terrapin, put in a saucepan with a glass of Madeira, a little salt^ and pepper, and one ounce of butter. Beat a teacup of cream with yolks of two eggs, hard boiled, and put it in with the terrapin moving it around in the pan, but not letting it boil. Use a soup turpeen to hold it when done. Mrs. Claude Morey. SHELL FrSH. 87 TERRAPIN STBAK. Take a terrapin, cut steaks from it, and sprinkle them with salt and pepper. Put a few lumps of butter on them and broil on a gridiron. Serve the steak very hot. Mrs. W. H. Palmer. DIAMOND-BACK OR SALT-WATER TERRAPIN. The diamond-back turtle is highly prized for food. Select a thick, fat terrapin, and plunge it head first into a kettle of boiling water. Throw in some salt, put the cover on, and let cook for fifteen minutes. Take out, remove the black skin from the shell, and the nails from the claws. Wash the terrapin thoroughly in warm water, and remove the shells. Take out the dark green gall bladder, which is about the size of a cherry, the sand bag, entrail and remove the head. Preserve the eggs, if there be any. All the pieces of meat, together with the fat and legs, should be kept in water until wanted for use. W. J. P. STBWED TERRAPIN WITH CREAM. Take some of the flesh prepared as above, cut in little pieces, and put over the fire in a stew-pan, together with a seasoning of pepper and salt, and a small piece of butter. Let stew for a short time, add one cup of hot water and an extra piece of butter; stew for ten minutes, then add two cups of rich milk and let it stew for another five minutes; then remove the pan to the side of the fire, and stir in a little thickening. Cover the pan and let stand for five minutes. Pour the terrapins, sauce and all, over hot tea-biscuits or buttered toast. E. J. C. BOILED LOBSTER. Taka a live lobster, wash thoroughly and put into a kettle of boiling water, sliglitly salted, having first cleaned and tied the claws together. Keep the water boiling for half an hour. When done take out, lay on its claws to drain, and wipe dry. Rub the shell with a little salad-oil, which will give it a clear red color. Do not boil a lobster too lon<^ or the meat will be stringy. The Germans put a handful of caraway seeds into the salt and water. If not sufficiently boiled, the spawn will not be brightly colored. S. F. E. LOBSTER. (Newport Style.) Split two cooked lobsters in half, remove all the meat, and divide the shells into eight parts Cut the meat fine, crack the claws, taking care not to destroy their shape, pick out the meat. Melt two tablespoonfuls 88 SHELL FISH, of butter, add one heaping tablespoonful of flour, stir and cook two min- utes; add one and one-half cupfuls of milk, stir and cook to a thick, smooth sauce; season with one teaspoonful of salt, one-quarter of a tea- spoonful of pepper; mix the yolks of two eggs with one-half a gill of cream, add them to the sauce, cook a few minutes, next add the lobster and one teaspoonful parsley chopped fine, stir two minutes over the fire. Fill this preparation in the lobster shells, sprinkle one teaspoonful grated bread-crumbs over each one and a few drops of melted butter. Place the shells in a shallow pan and bake ten minutes in a hot oven. How TO Arrange. — Cut a piece of bread oblong and toast, fasten this in the center of an oblong dish, and cover with parsley butter (butter mixed with parsley chopped fine), fasten the lobster claws with small skewers in the center on top of the bread, dress the lobster around, it garnish with small sprigs of parsley, and serve. Mrs. L. A. B. SAUCE FOR LOBSTER. Mix a salt-spoonful of raw mustard and a small pinch of salt and pep- per smoothly with a dessert-spoonful of cold water; add gradually one- quarter of a pint of best vinegar. Stir gently over the fire until the vinegar is hot, then put in two ounces of fresh butter, and serve. D. R. L. CREAMED LOBSTER. One pint milk, one lobster, four teaspoonfuls of butter, one-half tea- spoonful salt, two tablespoonfuls of flour and a dash of cayenne pepper. Cut lobster in small dice, boil the milk, add the butter and flour and when smooth add lobster and seasoning; simmer ten minutes. Serve on toast. Fifth Avenue Hotel. LOBSTER A LA ATLANTIC CITY. One lobster, one quart of milk, six crackers, split and buttered; one teaspoonful of salt, a dash of cayenne pepper, two tablespoonfuls of butter rolled in one of flour. Scald milk, stir in seasoning, add butter and flour; cook three minutes, add lobster. Simmer five minutes. Line a tureen with crackers; serve with sliced lemon. Chef. LOBSTER STEW. Cut a lobster into small squares, cook slowly in fresh butter, adding a cup of cream sauce. Pour in some Worcestershire sauce, and a little curry-powder. Salt and pepper and serve on slices of thin, crisp, buttered toasL Mrs. P. J. Simmons SHELL FISH. 89 LOBSTER PATTIES. One tablespoonful of lobster meat cut into dice, six mushrooms, one truMe, one tablespoonful of butter, one teaspoonful of flour, one-half cup- ful of cream, salt, cayenne. Put a tablespoonful of butter into a saucepan and when melted add one level tablespoonful of flour; cook, but not brown; add slowly the stock and stir until perfectly smooth; then add the cream; after it begins to thicken add the lobster meat, the chopped truffle and mushrooms. Season highly. Let simmer for five minutes. This must be creamy, but not too soft. Have ready rich puff pattie shells; fill and serve at once. A. R. A. LOBSTER CROQUETTES. Cut one-half of a boiled lobster into small pieces; put one tablespoon of butter into a stew-pan and when hot sprinkle in one tablespoon of flour and cook; pour in a cup of boiling cream, let it boil, and add lobster; stir until scalding hot, then take from the fire, and when slightly cooled stir in three beaten eggs; salt and pepper to taste; return to the fire and stir; let boil long enough to set the eggs; butter a dish and spread the lobster; when cold form into pyramids; dip into bread-crumbs and fry Serve hot. A. M. B. LOBSTER FARCIE. Remove the lobster from the shell, and cut the fish into small pieces. Stir in the meat a thick cream sauce. Season with salt, red pepper, Worcestershire sauce, and a small quantity of onion juice. Put into shells again, sprinkle thickly with bread-crumbs, and brown in the oven very slowly. A. M. D. LOBSTER SAUSAGES. Pick the flesh from a medium-sized freshly-boiled lobster. Mince fine and pound it in a mortar with two ounces of fresh butter, a little salt, cayenne, and pounded mace, and half of the coral, which has been pounded separately, and pressed through a hair sieve with the back of a spoon. Shape the mixture into rolls like sausages, sprinkle the rest of the coral over them, and place them in oven with a moderate fire until they are quite hot. Serve them on a folded napkin, and garnish with let- tuce leaves. Mrs. Clara Bristow. COLD LOBSTER. Take off the large claws and crack the shell lightly, without disfigur- ing the fish. Split open the tail with a sharp knife, and dish the fish on a folded napkin, with the head in an upright position in the center, and the 90 ^ SHELL FISH. tail and claws arranged neatly round it. Garnish with parsley. Salt, cayenne, mustard, salad-oil, and vinegar should be eaten with it. Mrs. H. Brown. BOILED nUSSELS. Brush the shells and wash the mussels in several waters, so they will be free from grit. Put them into a deep saucepan (without water) and sprinkle a little salt over them. Spread a napkin over them in the sauce- pan, put the lid on, and scald them over a sharp fire. Shake them about briskly, to keep them from burning. When the shells open, take the saucepan off the fire, strain the liquor into a bowl, and take out the fish. Very carefully remove the little piece of weed which is found under the black tongue and throw it away. If the mussels are left too long on the fire they will become leathery Mrs. Croly. BROILED SOFT-SHELL CI^ABS. Thoroughly clean the desired number of soft-shelled crabs, dip them into melted butter and season with pepper and salt. Then put them en the gridiron and broil until the shells are slightly brown. When done serve with melted butter.* Garnish the plate with lemons cut into quarters. J. M. P. FRIED 50FT-SHELL CRABS. Have ready a dish of rolled cracker mixed with a little salt and pep- per, and on the stove a granite pan half full of hot fat; beat an ^^%, roll the crabs in the crumbs and dip in the egg, then roll again in the crumbs and drop into the smoking fat. When done take out with a skimmer, lay on brown paper to free them from grease and serve hot. Mrs. J. M. B. CRAB CROQUETTES. Take a pint of fresh crab meat, chop very fine, add one-half pint ef bread-crumbs, season with salt and pepper and mix thoroughly. Roll one dozen fresh oysters in this preparation, dip them in light ^^^ batter and also ?n the crumbs again. Place some fresh butter in a very hot pan and fry slowly. Mrs. Hattie Bostwick. POTTED CRAB. Pick the meat from the shell and claws of a freshly-boiled crab. Pound it in a mortar with salt, cayenne, and pounded mace. Press it into small jars, cover it with butter, and bake it in a moderate oven for half an hour. When cold, pour freshly-clarified butter over it. Set it aside until the butter becomes cold. G.R.B. SHELL FISH. 91 DEVILED CRABS. Boil the crab and extract the meat therefrom, season with cayenne pepper, mustard, salt and such table sauce as you may prefer; put into a covered saucepan with hot water sufficient to keep from burning; add cracker dust moistened with a tablespoonful of cream together with a quantity of butter. Serve in the back shell, putting a sprig of parsley with each. ' H. J. F. CRAB FARCIE. Take all the meat from the shells, and weigh with bread-crumbs, allowing a pound of the meat to a pound and one-quarter of the crumbs. The crumbs must cover the meat. Put pieces of butter over the whole, and bake in the oven ten minutes. Serve with lemon and parsley, chopped. Mrs. Felice LaMonte. SCALLOPS. This fish much resembles an oyster, though it is larger, and tastes like a crab. Dry them after washing, and trimming away the beard and black parts, then roll in cracker dust, afterward in Qgg and crumbs, and drop them into boiling fat for a minute, so they will take on a light brown. The crumbs must have salt and pepper mixed with them. Mrs. Callahan. LITTLE-NECK CLAMS SERVED RAW. Wash the required number of clams in water and scrub well with a brush. Wipe and dry them. Now open and cut them from their shells. Place five or six on a plate on the half shells on top of cracked ice. Put half a lemon in the center of the plate. Serve with crackers and a small dish of finely-chopped cabbage with fresh dressing. W. O. T. STEAMED CLAMS. (New England Style.) Scrub the required number of clams, place when clean in a saucepan over the fire without any water and heat until the shells open. Take out the clams and pour the liquor into a jar to settle. Remove the clams from their shells, pulling off the thin skin round the edge, and cutting off the black end with a pair of scissors. When the water has settled pour it into a saucepan, add the clams and heat but do not boil. Take out the clams and serve on brown bread. H. T. P. FOR CLAM BAKE See Chapter "Camping Out." 9a SHELL FISH. ROASTED CLAMS. Wash them and lay them on a gridiron over the hot coals. As soon as the shells open take off the top shell and place a little butter and pep- per on them. Oysters may be done in the same way. Mrs. Finn. CLAM3 ON TOAST. Chop fine two dozen clams, melt two tablespoonfuls of butter and add two tablespoonfuls of flour, then add the clams with one-half a pint of their juice; season well and let simmer fifteen minutes. Just before serv- ing add a cup of cream and let come to a boil. Serve hot on toast. Mrs. C. I. Hewitt. CLAM FRITTERS. Take twelve large, or twenty-five small clams from their shells; if the clams are large divide them. Mix two gills of flour, one gill of milk, half as much of the clam liquor, and one egg well beaten. Make the batter smooth, and then stir in the clams. Drop the batter by tablespoonfuls in boiling lard; let them fry gently, turning them when done on one side. F. C. R, SHRIMPS. Have half a pint of shelled shrimps. Then make a thick sauce: a heaped teaspoonful of flour, half an ounce of butter and a gill of milk. Flavor it with a little mace, pepper and salt. Stir in the shrimps. When well heated pour the whole out onto a hot dish, trim the dish round with cold boiled rice, and serve. Mrs. Annie Rust. SHRIMPS CREAMED. Heat two tablespoonfuls of butter and half a grated onion. When hot, stir in half a cup of cold boiled rice; add a cup of cream and half a pint of canned or fresh shrimps. Stir until it comes to the boiling point, then simmer about five minutes. Serve on toast. Eastman Hotel. CREAMED SHRIMPS ON TOAST. Wash and drain one can of shrimps or wash the same amount of fresh-gathered ones and remove shell. Put in a saucepan two tablespoon- fuls of butter; when it melts add the same quantity of flour and rub smooth, but do not brown. Pour on this a quart of milk and bring to a boil. Season with pepper, add the shrimps and let the mixture stand on the back of the stove until it is heated through, then pour over toasted bread. Mrs. N. K. B. SHELL FISH. 93 MACARONI AND OYSTERS. Break a pint of macaroni into inch pieces. Put in a saucepan and cover with boiling water. Keep at the boiHng point for one-half an hour. Have ready one pint of oysters, salt, pepper and one-half of a cupful of cream. Drain the macaroni, put a layer in buttered baking dish, sprinkle over a little salt and pepper, little dots of butter and a little cream; then a layer of the oysters and another of the macaroni with more salt, pepper and butter. Sprinkle cracker crumbs over the top, add bits of butter and a little more cream if necessary. Put a cover over the dish and bake till nearly done; then remove cover and continue baking till a delicate brown. Mrs. Emily B. OYSTER TOAST. Boil one cupful of oyster liquor with one-half of a cupful of milk and cream mixed, one tablespoonful of butter, one-fourth of a teaspoonful of salt, a pinch of pepper; pour it over some toasted bread and set it in the oven five minutes, then lay broiled oysters on the slices and serve hot. D. B. OYSTER RAREBIT. Clean and remove the hard muscle from one-half or a pint of oysters, parboil them in their own liquor until their edges curl, then remove to a hot bowl. Put one tablespoonful of butter and one-half of a pound of grated cheese, one salt-spoonful of salt and a few grains of cayenne into a dish; while the butter is melting beat two eggs slightly and add to them the oyster liquor, mix this gradually into the melted cheese, add the oysters and turn at once over hot toast. L. Miller. CLAM CHOWDER. One dozen and one-half of clams. Scrub shells and place in a kettle over the fire. Cover with one quart of boiling water. As soon as shells open remove from fire. Save the water. One-third of a pound of salt pork, chopped fine; four large potatoes sliced thin. Put pork in kettle. After frying till brown add strained water and the juice of the clams, the potatoes and three onions sliced thin. Simmer one and one-quarter hours; add a quart of milk, or water, if preferred, cook fifteen minutes longer; add clams and serve. Julia Thompson. BROILED FROGS' LEGS. Lay two dozen frogs on their backs. Cut from the neck along the side of the belly and cut again across the middle of the belly. Take out 94 SHELL FISH. the entrails and cut away the head, leaving only the back and legs. Skin and chop off the feet, then wash thoroughly and blanch in scalding salted water. Lay on a dish and pour over a little olive oil seasoned with salt and pepper. Turn over several times in this seasoning and broil for three or four minutes on one side, then turn. Broil altogether about seven minutes, and serve with a mattre d'hStel sauce. Mrs. T. F. Kinney. FRIED FROaS' LEGS. Clean two dozen frogs' legs and dip them singly, first in a beaten ^%^ then in cracker crumbs and plunge them singly into very hot fat and fry for five minutes. Drain, garnish with parsley and serve with maitre d hotel sauce and Saratoga chips. W. O. C. FRICASSEED FROQS» LEGS. Clean two dozen frogs as above and put them in a granite saucepan with a little butter. Place on the fire and cook until the butter begins to brown, then pour over a teacupful of hot water, cover the pan and stew for twenty-five minutes; skim off most of the butter and add salt and pepper to taste. Thicken with the yolks of two eggs and two tablespoonfuls of cream. As soon as it begins to boil remove from the fire. Serve on hot buttered toast. G. M. J. FROGS' LEGS STEWED. A chopped or sliced onion, an ounce of butter, a small piece of raw ham cut up very small, half a green pepper, a sliced tomato, a teaspoon of rice, a cup of hot water and one of cream. Put two ounces of butter in saucepan, lay the frogs' quarters in this and fry gently. Then add the other ingredients, boiling till done. Take out of the pan, strain the gravy, mix it with the yolks of two eggs, beaten to a cream. Place the frogs* legs in a proper dish, pour over the gravy and send to the table. C. E. P. POM Y THE word game is meant all animals and birds which live in the woods and fields in a state of nature, which have never been domes- ticated and are proper to be eaten. There are many sorts of game — from the little quail, prairie chicken, and kindred birds, to the roe, deer and other hoof-footed species. The flesh of wild fowl has an aroma more marked than that of the tame ones. HOW TO SELECT POULTRY. Poultry may be served in many fashions, and is generally eaten with pleasure. In selecting it full-grown fowls have the best flavor, provided they are young. The age can be determined by turning the wing back- ward — if it yields, it is tender. The same is true if the skin on the leg is readily broken. Older poultry makes the best soup. In dressing poultry, chickens only should be scalded. All other fowl and game are best dry- picked. The intestines should be removed at once, but frequently in ship- ping they are left in and, hence, when removed, the fowl needs washing in several waters. The next to the last water should contain a half tea- spoonful of baking soda, which sweetens and renders all more wholesome. The giblets are the gizzard, heart, liver and neck. The best pan in which to bake all kinds of game and fowl is a double pan or one with a hinged cover. The latter has been put upon the mar- ket within a few years and contains a small aperture in the top which per- mits the steam and gas to escape when wished, but confines the aroma which is absorbed by the meat. gg ;)G POULTRY AND GAME. SAGE DRESSING. A good sage dressing for geese or ducks is obtained by mixing one pint of stale bread-crumbs, two tablespoons of melted butter, one table- spoon of chopped parsley, one teaspoon of salt, two teaspoons of powdered sage, one teaspoon of powdered sweet marjoram, one-quarter of a teaspoon of black pepper. Mix all together, and moisten by adding the butter. This can be served on a separate dish, as a dressing for pork when roasted. Mrs. Jane Hart. FORCEMENT BALLS. These may be made by chopping one-quarter of a pound of beef suet, together with a little lemon peel, and some parsley. Mix with a bowl of bread-crumbs, flavored with pepper, salt and nutmeg. The yolks of two eggs will moisten it, when it must be rolled in flour, and made up into small balls and baked in a hot oven till crisp. These balls are fine to stuff fowls with. A little ham chopped or pounded makes them richer. Mrs. Margaret Anderson. STUFFING FOR GOOSE OR TAME DUCK. Mash potatoes finely, season highly with minced onion, sage, salt and pepper. Never fill a fowl more than two-thirds. Apples can be substi- tuted for the potatoes. G. W. P. ROAST TURKEY WITH OYSTER DRESSING. Dress the turkey carefully and rub thoroughly inside and out with salt and pepper. Stuff with a dressing prepared as follows: Take a loaf of stale bread, cut off crust and soften by placing in a pan, pouring on warm water, never boiling, squeezing out with the hand all the water, add one-half a pound of melted butter and a teaspoonful of salt and one- half a teaspoonful of pepper; drain off liquor from a quart of oysters, bring to a boil, skim and pour over the bread-crumbs; mix all thoroughly and if dry, moisten with a little sweet milk; lastly, add the oysters, being careful not to break them. Sew up the openings, spread the turkey over with butter, salt and pepper, place in a dripping-pan in a well-heated oven, add half a pint of hot water, and roast, basting often. Turn until nicely browned on all sides, and about one-half an hour before it is done, baste with butter and dredge with a little flour — this gives a frothy appearance. When making the gravy if there is much fat in the pan, pour off most of it and add the chopped giblets previously boiled until tender, and the liquor in which they were cooked, place one heaping tablespoon of flour POULTRY AND GAME, 97 in a pint bowl, mix smooth with a Httle cream; fill up bowl with rich milk, and add to the gravy in the pan; boil several minutes, stirring constantly and pour into the sauce-bowl. Serve with cranberry sauce. Chef. CHESTNUT DRESSING. Shell a quart and one-half of chestnuts. Put them in hot water and boil until the skins are soft, then drain the water and remove the skins. Replace the chestnuts in water, and boil until soft. Take out a few at a time, and press through a colander while hot. Season the mashed chest- nuts with two tablespoonfuls of butter, two teaspoonfuls of salt, and one- quarter of a teaspoonful of pepper. W. P. B. PLAIN ROAST TURKEY. Pluck the bird carefully and singe off the down with lighted paper; break the leg bone close to the foot, hang up the bird and draw out the strings from the thigh. Never cut the breast; make a small slit down the back of the neck and take out the crop that way, then cut the neck-bone close, and after the bird is stuffed the skin can be turned over the back and the crop will look full and round. Cut around the vent, making the opening as small as possible, and draw carefully, taking care that the gall bag and the intestine joining the gizzard are not broken. Open the gizzard, remove the contents and detach the liver from the gall bladder. The liver, gizzard and heart, if used in the gravy, will need to be boiled an hour and one-half, and chopped as fine as possible. Wash the turkey and wipe thoroughly dry, inside and out; then fill the inside with stuffing, and either sew the skin of the neck over the back or fasten it with a small skewer. Sew up the opening at the vent, then run a long skewer into the pinion and thigh through the body, passing it through the opposite pinion and thigh. Put a skewer in the small part of the leg, close on the out- side and push it through. Pass a string over the points of the skewers and tie it securely at the back. Dredge well with flour, and cover the breast with nicely-buttered white paper, place on a grating in the dripping-pan and put in the oven to roast. Baste every fifteen minutes — a few times with butter and water, and then with the gravy in the dripping-pan Do not have too hot an oven. A turkey weighing ten pounds will require three hours to bake. Mrs. a. C. Brown, 98 POULTRY AND GAME. BOILED TURKEY WITH OYSTER SAUCE. Prepare in the same manner as for roasting, fill with a dressing of oysters. Tie legs and wings close to the body, place it in boiling water that has been well salted, with the breast down. Skim it often, and boil two hours, but not long enough to have the skin break. Serve with celery or oyster sauce. Have a nice piece of salt pork, or ham, boiled, and serve a thin piece to each plate. j| Some save the liquor in which the turkey has been boiled and use it for soup, by adding seasonings. Mrs. Marietta Hollister. ROASTED TURKEY WITH SAUSAGES. (German Style.) Stuff the turkey with rich dressing, when done remove to platter, sur- round with small, fried sausages and chestnuts cooked in broth. Put a handful of water cress at each end of the platter, and serve with a well- thickened giblet sauce. Matie Higbie. BRAISED TURKEY. Truss and stuff as for roasting, using a forcemeat made of minced chicken, mushrooms and sweetbreads, in addition to the bread; lard the breast with fine square shreds of fat salt pork; place the turkey in a stew- pan, breast uppermost, with sliced vegetables and sufficient broth to cover. Set it on top of the stove, and as soon as it begins to simmer put into the oven and cook slowly for an hour and one-half. Baste occasionally with the gravy. Garnish the turkey with stoned olives and thicken the gravy. Mrs. Jane Hall. BONED TURKEY. This is a difficult thing to attempt, but very nice when accomplished. Clean the fowl, as usual. Have a very sharp-pointed knife, begin at end of wing, pass the knife down close to the bone, cut all the flesh from the bone, leaving the skin whole. Pass the knife down each side of the breast bone and up the legs, keeping close to the bone. Split the back half way up, and carefully draw out the bones. Fill the places whence the bones are removed, with a stuffing restoring the fowl to its natural form, and sew up all the incisions made in the skin. Lay a few strips of fat bacon on the top, basting often with salt and water, and a Rttle butter. A glass of port wine added to the gravy is liked by some. When serving carve across the fowl in slices, and add tomato sauce. Mrs. Fanny Holmes. POULTRY AND GAME, »» PHEASANT. Prepare as you would any game; lard, rub with salt, wrap in grape- vine leaves and roast from an hour to an hour and a half in plenty of butter to keep them juicy and tender. The pheasant is one of the greatest dainties of the table. Malendy. JELLIED GOOSE. (German Style.) One young (not too fat) goose, two well-cleaned disjointed calves' feet, two heaping teaspoons white pepper-corns, same amount of allspice, several large onions, four bay-leaves, one carrot, one parsley root, part of a celery root, rind and juice of one lemon, salt, enough white-wine vinegar to give it a sour taste, almond oil. Take the whole goose, head, neck, heart, lungs, gizzard and feet (scald and skin the feet), together with the calves' feet, put in a granite pot, cover with water and boil, carefully skimming it until it looks clear, then add the spices, vegetables, lemon and the vinegar, boil until the meat is well done, remove the fat as it rises and strain boiling hot through a flannel (white) bag to cool. (It must taste piquant and spicy.) After the meat has cooled separate the meat from the breast bone, cut it in narrow, bias strips, cut the legs in the joints, likewise the rest of the goose, add the head, neck, feet, etc., put all together in a porcelain dish, well oiled with almond oil or greased with lard. Now free the jelly of every par- ticle of fat, remove all that is clear, melt it and pour gradually over the meat. Do not turn it out until ready to serve. It must be stiff enough to keep the shape of the form, but not hard and sticky. Mrs. Etta Hover. ROAST GOOSE. Do not cook a goose that is more than eight months old, and the fat- ter it is the more juicy the meat. The dressing should be made of three pints of bread-crumbs, six ounces of butter, a teaspoonful each of sage, black pepper and salt, and an onion chopped fine. Do not stuff very full, but stitch very closely so that the fat will not get in. Place in a baking pan with a little water, and baste often with a little salt, water and vine- gar. Turn the fowl frequently, so that it may be evenly browned. Bake two and one-half hours. When done, take it from the pan, drain off the fat and add the chopped giblets which have previously been boiled ten- der, together with the water in which they were done. Thicken with flour and butter rubbed together; let boil, and serve. Fraulein Hirsch 100 POULTRY AND GAME, BAKED CHICKEN. Take a plump fowl, dress and lay In cold salt water for one-half hour, then put in pan, stuff and sprinkle well with salt and pepper; lay a few slices of fat pork on to keep moist. Cover and bake until tender with a steady fire. Baste often. Turn so as to have uniform heat. Mrs. a. E. Reagor. STEWED CHICKEN WITH SALT PORK. One chicken and a little salt pork. Prepare chicken, the same as foi fried chicken, cut in pieces and put on the fire in a kettle with cold water enough to cover well, add the salt pork and boil until tender. When this is done have ready some baking-powder biscuits. Break open the bis- cuits, place on a platter, on these put the chicken; thicken the gravy with the flour, add seasoning and cream; pour this over the chicken and serve at once. Lola Baker. TO ROAST OLD FOWL. Neatly dress and then soak in cold water for two hours. Boil until tender, then put into roaster and stuff with a nice sage dressing. Take two tablespoonfuls of flour mixed with butter and spread over chicken. Put in oven and bake until a nice brown. Mrs. Mella Swift. CHICKEN PIE. Take a fat hen, dress and cut into pieces. Stew until tender, adding salt. Make a crust of two cups of sour cream, one-half a teaspoonful of soda, a pinch of salt, one cup of butter and one teaspoonful of baking powder. Add enough flour to make a stiff dough. Put chicken into a deep pan with plenty of broth. Sprinkle in a handful of flour and add pepper and more salt if necessary. Wet the edge of pan and cover the top with dough three-quarters of an inch thick, cutting a slit in the center for steam to escape. Bake in a moderately hot oven thirty minutes. Mrs. Chas. Horner. CHICKEN PIE— No. 2. Put a good fat young hen to cook in cold water. When partly done, salt. When done, remove bones and lay in the bottom of a baking dish. Prepare a sauce of three tablespoonfuls of butter (melted), three table- spoonfuls of flour, a little pepper and six cups of the warm chicken broth and one cup of warm milk or cream. Pour over the chicken. Crust. — Two cups of flour, two teaspoonfuls of baking powder, one teaspoonful of FOULTRY AND GAME. 101 salt, two tablespoonfuls of butter or lard and one cup of milk. Mix well. Lay or drop over the chicken not (roll). An &gg may be added to the crust if desired. Excellent. Mrs. Lottie Alexander. POTTED CHICKEN. To every pound cold roast or boiled chicken allow one-quarter of a pound of butter, salt and cayenne to taste, one teaspoonful of pounded mace, one-half of a small nutmeg. Cut in small pieces, pound together till reduced to a small paste. Pack closely in jelly glasses, and cover with clarified butter. A few slices of ham added is an improvement. Mrs. Casson. PRESSED CHICKEN. Select two chickens about one year old, clean, cut up well, and stew in just enough water to cover. When nearly cooked, season with salt and pepper. Stew down until the water is nearly all boiled out, and the meat drops easily from the bones. Remove the bones and gristle; chop the meat rather coarsely, then put back into the stew kettle with broth (first skimming off all fat), and let it heat again. Turn It into an oblong bread pan, drop in along center four hard-boiled eggs; place a weight on the top. This will turn out like jelly and may be sliced. The success depends upon not having too much water; and see to it that the chickens are not too young. G. W. P. CHICKEN WITH MUSHR00M5. Have ready one pound of cold roast chicken cut into dice-shape, and one-half of a pint of mushrooms, cut Into small bits. Cover the mush- rooms with hot water and cook for five minutes. Skim them out and lay on a hot dish. Add enough milk to the liquid to make a coffee-cupful. Thicken with a tablespoon of flour rubbed smooth with the same quantity of butter. Season with a salt-spoonful of salt and half as much white pep- per. Add the chicken and mushrooms, and cook three minutes, stirring constantly. Serve on a hot platter. Mrs. Jennie Merrill. CHICKEN. (Italian Style.) Boil a whole chicken till tender in lightly salted water. While cock- ing dip out into a granite kettle a pint of the broth and put with it one sliced onion, a tablespoon of butter, salt and pepper, and one-half of a cup of macaroni broken into tiny pieces. Cook till water has "nearly boiled away, then add one cup of milk and cook slowly till the 102 POULTRY AND GAME. macaroni has absorbed the milk. Sprinkle grated cheese over it. Boil the chicken broth till reduced to one pint; thicken slightly. Pour the macaroni over the chicken and the thickened sauce over the whole; on top sprinkle a little grated cheese. Mrs. Del Nero. PICKLED CHICKEN. Boil four chickens till meat falls from bones. Put meat in a stone jar and pour over it three pints of good cold cider-vinegar and a pint and one-half of the water in which they were boiled. Add spices and let stand two days. This is a fine dish for luncheon, or for Sunday evening tea. Mary Bonner. ESCALLOPED CHICKEN. To a pint of boiling hot cream add one tablespoon of flour, mix until smooth; season with pepper and salt; scatter a few bread-crumbs in dish, then a layer of seasoned chicken cut as for salad, then a layer of cream dressing; put two layers each, then bread-crumbs and small pieces of butter on top. Mrs. Minnie Amphlett. CREAMED CHICKEN. Sec Chapter on "Chafing Dishes." CHICKEN QULASH. (Delicious.) This is a Hungarian dish. I first tasted of it in Budapest but the first mouthful convinced me it was one of the nicest ways of serving chicken I ever knew. Boil the fowl in the usual way. When tender take out, remove the bones and put bones back into the liquor; cook thirty minutes and remove bones. Cut chicken in small bits or cubes (except the liver, heart and gizzard — reserve these for other uses). Put chicken in liquor, add one-half can of tomatoes or six whole ones, six onions, salt, pepper, speck of sugar, and butter, and stew until done. Have ready one dozen slices of buttered toast. Pour over toast in soup tureen. Serve hot. Irene S. CHICKEN FRIED. (New England Style.) A chicken for frying should be very young, but if there are doubts as to its age, before cutting it up parboil it for ten minutes in water that has been slightly salted. Then sprinkle a little salt and pepper over the pieces and roll them in flour. Fry them in plenty of butter till done. It takes about twenty minutes to fry them. Put the chicken on a platters POULTRY AND GAME. 103 make a gravy by turning off some of the fat and adding a cup of milk that has been thickened with a tablespoon of flour. Pour this gravy over it. Or the gravy can be omitted and the platter can be garnished with crisp lettuce leaves. Mrs. Fanny Oakley. STEWED CHICKEN. Melt in a stew-pan two tablespoonfuls of rather salt butter, and thicken by adding one of flour. Stir it well, to make it smooth, till it assumes a light yellow color. Put in a plump young chicken, cover it close, and let it simmer half an hour, turning it once. Then add a tumbler of rich beef jelly and one of sherry, and fill up the pan with mushrooms. Again close it and let it simmer another half hour, when it is ready to serve. Salt and pepper are the only spices needed. J. A. Goldberg. CHICKEN PATTIES. Mince fine cold chicken that has been roasted or boiled. Season with pepper and salt, and minced parsley and onion. Moisten with chicken gravy or cream; fill scalloped shells with the mixture. First, line the shells with pastry. Sprinkle grated cracker over the top of each pattie. Put a bit of butter on each; bake in a hot oven till brown. Amy Wilcox. BROILED CHICKEN ON TOAST. The finest way to prepare real young chicken is to dress and split them down the back. Remove the entrails, wash and wipe. Lay on granite pan in hot oven till thoroughly heated through, then put on broiler and place over live coals. Let thoroughly cook, turning often so as not burn. When done put in pan again, season with salt, pepper and butter and put in oven three minutes. Put small slices of buttered toast on plat- ter, put chicken on toast, add one-half cup of cream to pan, thicken a trifle, pour over chicken and serve. Mrs. L. M. CHICKEN CROQUETTES. Take any kind of cold fowl, cut up fine, season with salt, pepper and butter, a little onion if desired and stir in two fresh &ggz. Make in cakes, dip in beaten Qgg, then in cracker crumbs and fry in boiling lard or lard and butter mixed, or better, still, in Ko-nut. The latter is a vegetable oil perfectly healthy and fries a golden brown without easily burning. CEP CHICKEN SALAD. See Chapter on "Salads Made of Meat, Fish and Shell-Fish," Part I. 104 POULTRY AND GAME. MARYLAND FRIED CHICKEN WITH CORN D0DQER5. Clean and wipe a chicken and drop the pieces into boiling lard. Fry until well browned and thoroughly cooked. As the pieces are cooked remove to a hot platter. When all are done, pour off the lard, leaving in the pan the gravy of the chicken. Return the pan to the fire and pour in about one cup or more of cream. Dredge in a little flour; stir; bring it to a boil and let boil three minutes. Season with pepper and salt and poui* over the chicken. Sprinkle the top with some finely-chopped parsley. Have ready firm, cold corn-meal mush. Cut it into slices, dip them lightly in Qggy cover with flour, and fry in butter. Garnish the edge of the platter with these corn dodgers, and serve. Mrs. C. I. Tibbitts. CHICKEN STEW WITH BISCUIT. Boil the chicken same as for fricassee, take out the chicken and have ready a frying-pan with butter; into this put your chicken and let brown on both sides; after taking the chicken up on platter pour into your fry- ing-pan the gravy left in the kettle. Let come to a boil, thicken. Have ready some cream biscuits, break open on the platter, butter each half and pour over your gravy. J. T. P. CURRIED CHICKEN. Slice an onion and brown in a little butter, adding a spoonful of curry- powder. Let remain covered a few minutes to cook. Add more butter, and put in the cold chicken previously cut up very small. Thicken with a little flour. F. V. Varley. REED BIRDS. They need to be plucked and drawn very carefully, when they can be salted and flour dredged over them. They need a quick fire and about fifteen minutes roasting Raw oysters can be placed in each one before putting it in the oven. Roll the oysters in bread-crumbs. Rub butter over them and pepper. D. P. Mann SNOW BIRDS. Clean a dozen thoroughly. Put a couple of oysters in each, put them in a yellow-ware dish, add two ounces of boiled salt pork and three raw potatoes cut into slices. Add a pint of oyster juice, an ounce of butter, salt and pepper. Lay a crust over the dish, and bake in a moderate oven. C. E. P. POULTRY AND GAME. 105 ROASTED GUINEA FOWL. (Delicious.) Unless young the guinea are apt to be tough, but even an old guinea can be made eatable by the care of a good cook and they are always high- flavored and savory. Clean, stuff and roast like duck or chicken and send to the table with currant jelly. Mrs. Helen Gay. ROAST PARTRIDGES. A simple method of roasting these birds is to pick them, draw them, and wash carefully. Then truss them, binding thin slices of smoked bacon around them. Roast fifteen minutes in a pretty hot oven. About seven minutes before needed for the table, remove the bacon, salt the partridges lightly, and brown them in the oven. When placed on the table a brown gravy must accompany them. Mrs. M. Marline. ROAST PARTRIDGES— No. 2. A German way of roasting these birds is to truss them as you would a chicken. Place a vine-leaf upon the breast of each, over this lay two or three thin slices of fat bacon, and fasten them securely with strong twine. Put the birds into a stew-pan, just large enough to hold them, with as much butter as will keep them well basted, and when they are browned on one side turn them to the other, until they are evenly colored all over. When done pour a cup of thick cream over and sprinkle bread-crumbs, browned in butter, upon them. Mrs. Freda M. QUAILS ON TOAST. Take five quails, but don't remove the legs, for you would lose all the taste of the game. Wipe them well; string them tight, so as to raise the breasts. Put a little butter on each, a little lemon juice, and inside each the quarter of a lemon without the peel. Then put a very thin slice of pork, about three inches square, round each quail, with two or three cuts in each slice, and string it tight. Let cook on a good fire, and when they are nearly well done, for white meat game must be well done, cut the string; dress nicely on toast and serve hot. Pour the juice on the quails after having taken the fat off, and put some slices of lemon around the dish, one for each quaiL Mrs. Hattie Bullard- 106 POULTRY AND GAME.. QUAIL STEW. Cut two quails down the back, lengthwise, place them in a pan with some butter, and cook them. Have ready two large slices of toasted or fried bread, and lay the quails upon them. Add a little water to the liquor, thicken it and pour it over the birds, squeezing a little lemon juice over them. Mrs. Hattie Forbes. ROAST QUAIL. Draw the quails and truss them, fastening a piece of fat pork over the breast of each. Place them in a baking-pan with two tablespoonfuls of butter and four of boiling water. Roast them about fifteen or twenty minutes, basting them often. When done take off the bacon, and let them be placed on a platter, garnished with water cress. Pour a rich brown gravy around the birds, but not over them. Mrs. Marcia Hunting. ROAST QUAII No. 2. Rinse well and steam over boiling water until tender, then dredge in flour and smother in butter. Season with salt and pepper, and roast in oven. Thicken the gravy. Serve with green-grape jelly, and garnish with parsley. Miss Caroline Elliott. ROAST PIGEONS. Clean and truss two young pigeons, mince the livers, and mix with them two ounces of finely-grated bread-crumbs, two ounces of fresh Gut- ter, an onion finely minced, a teaspoonful of shredded parsley, and a little salt, pepper, and grated nutmeg. Fill the birds with this forcemeat, fasten a slice of fat bacon over the breast of each, and roast. Make a sauce by mixing a little water with the gravy which drops from the birds, and boiling it with a little thickening; season it with pepper, salt, and chopped parsley. Mrs. Emma Legg. MOCK DUCK. Take a round steak, make a stuffing as if for chicken, put it in the steak, roll and skewer tightly. Sprinkle with a little flour, put in a pan, put bits of butter on it, pour water over it and bake. Mrs. Charlotte Baldwin. TO ROAST ANY SMALL BIRDS. Birds, forcemeat or oysters, bacon, one pint of rich stock, or one tea- spoonful meat extract dissolved in hot water, butter, pepper, salt, biscuit crust. Stuff the birds with any forcemeat, or put one large oyster in each POULTRY AND GAME. 107 bird, place the bacon in an earthenware dish, upon this the birds. If a forcemeat is used add the stock; if oysters, the oyster liquor. Add butter, pepper and salt. M. V. H. ROAST HAUNCH OF VENISON. The flavor of venison is improved by being kept as long as possible and yet remaining perfectly sweet. Choose a haunch with clear, bright and thick fat. Wash it in warm water and dry well with a cloth; butter a sheet of white paper and put over the fat; lay the venison in a deep bak- ing dish with a \^xy little boiling water, and cover with a coarse paste of flour and water one-half inch thick. A thickness of coarse paper should be laid over the paste. Cook in a moderately-hot oven for four hours or less, according to the size of the haunch. Twenty minutes before it is done, quicken the fire, remove the paste and paper, dredge the joint with flour, and baste well with butter until it is nicely frothed and of a fine delicate brown color. Garnish the knuckle-bone with a frill of white paper, and serve with a gravy made from its own dripping — from which the fat has been removed — placed in a tureen. Currant jelly always accom- panies venison. Mrs. Serena Hall. VENISON STEAK BROILED. Take the leg and cut slices from it having a quick, clear fire. Turn them continually. They should be served under-done. Butter both sides of the steak; sprinkle salt and pepper over the venison, garnish with parsley and accompany it by a jelly sauce. Mrs. Dorcas Cummings. ROAST VENISON. Slit the venison and lard it with pieces of pork or bacon. Place pieces of pork or bacon on the bottom of the pan; slice very fine, vegetables on the pork, then place your meat on this. Season, brown well on the top of the stove, then turn over and brown on the other side; then set in the oven and put soup stock or water in the bottom of the pan and cover closely. Serve with gravy. The vegetables may be chopped fine and served with it, or not. Be careful not to let them burn. Baste with port wine. O. B. M. GAME PIE. (Fine.) Take two dozen woodcock, quail, snipe, or other small birds. Split each one in half and put them into a saucepan containing about a gallon of cold water, although beef broth or soup stock would be preferable. When the boiling point has been reached, carefully skim and season with 108 POULTRY AND GAME, a little pepper and salt with mace, ground cloves and one bay-leaf, adding half a pound of salt pork cut into squares, two small carrots and one onioUc Boil until tender, being careful that there is enough broth to cover the game. Into another saucepan put four ounces of butter and two table- spoonfuls of browned flour, mixing well and stirring into it a part of the broth or gravy so as to make a thin sauce. Strain off what broth remains in the first saucepan, removing therefrom the vegetables and spices to go with the sauce. Slice and cut into dice-shape, potatoes equal in quantity to the meat, and put in a deep baking dish; put on the top crust of dough and bake in an oven that is not too hot. Mrs. Halliday. BAKED RABBITS WITH RICE. Cut a plump young rabbit into neat joints, and pepper highly. Dis- solve four ounces of bacon fat or good dripping in a saucepan, put in the rabbit, and let it steam over a gentle fire until lightly browned and half dressed. Take it up, drain, and put aside. Wash half a pound of rice, and put it into a saucepan with a quart of nicely-flavored stock and half a blade of mace. Let it simmer until it is tender and has absorbed the liquor, then let it cool, and stir in with it a large slice of fresh butter and the yolks of four eggs. Butter a deep dish, lay the pieces of rabbit into it, pour over them a large spoonful of chutnee, and then spread the rice on the top. Lay the beaten yolks of two eggs upon the rice, and bake the prepa- ration in a brisk oven. Mrs. J. Gay. HOW TO DRESS BELGIAN HARE. Take the hare by the hind feet, letting the head hang downward; strike a smart blow on the back of the head; cut the throat at once, let- ting out all the blood. Hang up. Run the knife around the first joint of the hind legs, cutting the skin, and pass the blade inside the thigh to the tail. With the hand separate the skin from the flesh, drawing the skin downward toward the head. Cut the fore legs off at the first joint and pull up the skin. Use the knife carefully in skinning the head, severing it at the nose and lip and drawing it off. Slit the belly lengthwise and remove intestines, excepting the kidneys. The liver and heart are to be saved; also the head if you wish it, first removing the eyeballs. Wash the body thoroughly and dry with a cloth. J. S. G. STEWED HARE» (Spanish Style.) Slice one large onion, one chili pepper, and four medium-sized tomatoes into a stew-pan and bring to a boil. Cut the hare in pieces and POULTRY AND GAME. 109 put in as soon as boiling; add one teaspoon of salt and enough hot water to cover. When nearly done thicken with flour and butter the size of an ^^g. Anna Dolittle. ROAST BELGIAN HARE. Prepare a stuffing by chopping fine one-quarter pound of salt pork and a small piece of onion. Pour boiling water over six Bos- ton crackers, then chop with the pork. Season with sage, salt and pep- per; add boiling water to moi: ten and stir in one ^^^. Wipe the hare dry, fill it with the stuffing and lard with small strips of salt pork. Allow twenty minutes for each pound. Put a piece of butter as large as an ^^% in a cup, fill with boiling water and use to baste. Miss Nettie Martin FRICASSEED HARE. Lay the pieces in cold water a little while, drain well and place in saucepan with pepper and thin slices of salt pork. Cover with water and let simmer for thirty minutes. Add chopped onion. Make a smooth flour paste, stir in and let simmer until the meat is tender, then add half a cup of cream. If too thin add more flour. Boil up once and serve hot. Mrs. J. M. Van Ness. RABBIT PIE. Cut a rabbit into eight pieces, soak in salted water one-half hour and stew until half done in enough water to cover it. Lay slices of pork in the bottom of a pie-dish and upon these a layer of the rabbit. Then fol- low slices of hard-boiled ^%^, peppered and buttered. Proceed until the dish is full, the top layer being bacon. Pour in the water in which the rabbit was stewed, and adding a little flour, cover with puff paste, cut a slit in the middle, and bake one hour, laying paper over the top should it brown too fast. Mrs. M. Mausley. ROAST DUCK— TAME. Take a young farm-yard duck fattened at liberty, but cleansed by being shut up two or three days and fed on barley-meal and water. Two small young ducks make a better dish than a large, handsome, hard- fleshed drake, which, as a rule, is best fit for a stew. Pluck, singe and empty; scald the feet, skin and twist round on the back of the bird; head, neck, and pinions must be cut off, the latter at the first joint, and all skewered firmly to give the breast a nice plump appearance. For stuffing, take one-half pound of onions, a teaspoonful of powdered sage, three tablespoonfuls of bread-crumbs, the liver of duck parboiled and minced 110 POULTRY AND GAME. with pepper, salt, and cayenne. Cut the onions very fine, throw boiling water over them, and cover for ten minutes; drain through a gravy strainer, and add the bread-crumbs, minced liver, sage, pepper and salt to taste; mix, and put it inside the duck. This quantity is for one duck; more onion and sage may be added, but the above is a delicate compound not likely to disagree with the stomach. Let the duck be hung a day or two, according to the weather, to make the flesh tender- Roast before a brisk clear fire, baste often, and dredge with flour to make the bird look frothy. Serve with a good brown gravy in the dish, and apple sauce in a tureen. It takes about an hour. Mrs. E. Engel. DUCK AND GREEN PEAS. Cut the rind from half a pound of lean bacon. Divide it into pieces two inches square and fry a light brown with butter. Dredge in a little flour, and stir three minutes. Add a pint of broth, an onion stuck with two cloves, a bunch of sweet herbs, salt and pepper. The duck should be previously fried or roasted for ten minutes then put into the stew-pan with the gravy and stewed slowly for an hour and a quarter or till tender. Meanwhile stew a quart of peas with butter. Place the ducks and peas on a hot dish, pour over them the gravy strained and thickened, and serve hot. Mrs. A. Ament. BRAISED DUCK. Prepare the duck as if for roasting. Line a small pan just large enough for the duck, with slices of bacon. Strew over the bottom parsley, thyme, and lemon peel. Lay In the duck, add a carrot cut into strips, an onion stuck with three cloves, season with pepper, and cover with stock broth and a glass of white wine. Baste frequently, and simmer an hour, or till done. Fry some slices of turnip in butter to a light brown, drain and add them to the stew-pan, after removing the duck, which should be kept hot. When the turnips are tender remove them and strain the gravy, thickening with a little flour. Put the duck on a dish, throw the hot gravy over, and garnish with the turnips. Fry the turnips eight or ten minutes. Mrs. C. Clements. SQUIRREL. Squirrel Is cooked similar to rabbits. They may be broiled or made into a stew. There are many varieties — black, red, gray and fox. Gophers and chipmunks are also good but of smaller variety. J. M. B. HOW TO SELECT THEM. IN PURCHASING meat one should know how to select the best quality, and the most useful pieces. Beef, which stands at the head of the list, as being most generally used and liked, should be of a bright clear red, and the fat white. It should Ve well clothed in fat, to insure its being tender, and juicy. The finest pieces are the sirloin and the ribs — the latter making the best roast- ing pieoil until potatoes are done. Take out the hops, mash the potatoes, and ?tir in about one quart of sifted flour, to which add one-half of a cupful of sugar. Have some prepared yeast ready, soaked, and, when cool enough, stir it into the other ingredients. Set to rise and then stiffen with corn- 'neal. Dry in the wind or shade. When dry cut in thin cakes, or leave in ^umps. Mrs. L. A. Hall. HOriE-MADE YEAST— No. a. To one large or two small potatoes one pint of hops, one leaf of tansy, one-half of a pint of catnip leaves, add three quarts of water. Boil until potatoes are soft. Strain while hot over one pint of flour. When cool add one pint of home-made yeast (previously soaked). Stir in flour to form rather a stiff batter. Let rise from ten to fourteen hours. Thicken mth. corn-meal, form in small cakes and dry in a cool, airy, place, never in he sun. Harriet Malott. POTATO YEAST. Peel and wash three large potatoes throwing them into cold water. Put one-half of a teacupful of flour into a bowl with an equal amount of sugar and a tablespoonful of salt; over these grate the potatoes quickly and stir the whole well with a wooden spoon. Pour a pint of boiling water into the bowl, stirring it into the mixture, and add enough more of the boiling water to make the mixture of the consistency of thin starch. Should the preparation refuse to thicken put in a double boiler over the 6re and stir it until it does thicken; then pour it through a fine sieve mto a bowl and let it cool. When lukewarm stir in a breakfast-cupful of yeast, cover the bowl and set in a warm, but not hot, place and let it stand until light and covered with a white foam. When it commences to rise beat well and when it has thoroughly risen pour it off into wide-mouthed earthen jars, letting it remain for twelve hours, then cover the jars tightly and put in a cool place. One-half of a pint or so of the yeast should be put into a glass jar for making the succeeding lot of potato yeast. The jars should always be well shaken before the yeast is used. M. E. K. YEAST BREAD (WITHOUT KNEADINQ). At noon take a dish (a two-quart lard pail is good for this purpose) and put into it one tablespoonful of salt, one tablespoonful of sugar and two tablespoonfuls of flour with enough cold or tepid water to mix to a 136 BREAD, BISCUIT MUFFINS, WAFFLES, ETC, eream without lumps. Pour into this the boiling water in which potatoe hot; pour in the mixture, season with pepper and salt and quickly stir with a fork for three minutes. Serve at once. A. C. M. STUFFED EGGS— A LA HOT SPRINGS. Hard-boiled eggs cut crosswise, the yolks removed and mashed fine; add to yolks two teaspoonfuls of butter, one of cream, two drops of oniop juice, salt and pepper to taste; mix all thoroughly and fill the eggs with the mixture and put together; with the filling that is left add one well- beaten egg. Cover the eggs with this mixture and roll in cracker crumbs. Fry a light brown. J. I. C. DEVILED EGGS— No. a. One dozen eggs, one-half teaspoonful of French mustard, two heap- ing tablespoonfuls of cold boiled ham, one tablespoonful of olive oil, salt and cayenne to taste. Boil the eggs fifteen minutes, then place them in cold water and let stand one-half hour; this prevents the whites from turning dark. Remove the shells and cut lengthwise. Take out yolks and rub to a smooth paste with the mustard and oil, then add the ham, salt and pepper, and mix thoroughly. Fill the hollowed whites with this mixture and serve on water-cress. A. P. C. Raping dish ^ AND RECIPES FOR SAME HOW TO PREPARE A MEAL WITH A CHAFING DISH AND KETTLE. MANY times a host or hostess feels called upon to set forth an appe- tizing yet quick meal. Oftentimes, too, persons require a late luncheon, something just before retiring, or something upon their return after an evening out. On all such occasions, a chafing dish is indispen- sable and can be used quite as elegantly by a gentleman as a lady. Perhaps you desire to ask what chafing dish to get — well, there are a number that are good but I prefer the one made by S. Sternan & Co. It is simple and is fitted out with the asbestos lamp, enabling one to increase or diminish the heat. Fill the chafing dish lamp with alcohol, light, place over it the lower pan half filled with water; place the top pan in the lower one and all is ready for a dainty meal, SUNDAY NIQHT EGGS. Beat up four eggs as you would for an omelet and put with it four tablespoonfuls of butter, salt and pepper. Stir these well with a spoon. As soon as the eggs begin to stick beat them hard, and when thickened serve immediately. R. Manda Myers. CHICKEN CROQUETTES. Four cups of minced chicken, one cup of bread-crumbs, three eggs, drawn butter. Roll chicken, bread-crumbs, eggs, seasoning and (enough drawn butter to moisten) into pear-shaped balls. Dip these into beaten eggs and bread-crumbs; put into chafing dish and fry a nice brown. A Bachelor. CHICKEN OR VEAL FRITTERS. Cold chicken or veal, one cup of flour, one tablespoonfuJ of baking- powder, one-half cup of milk, two eggs, salt and pepper. Beat eggs thor- 187. 188 CHAFING DISH RECIPES. oughly, add the milk and pour on the flour and baking-powder sifted together. Beat thoroughly. Cut chicken or veal into thin slices, season with salt and pepper. Dip them into the batter and fry in the chafing dish. E. W. CURRIED EGGS. Two tablespoonfuls of butter, two small onions (minced), two dessert- spoonfuls of curry-powder, two tablespoonfuls of flour, one-half pint of veal or chicken stock, two tablespoonfuls of cream, six hard-boiled eggs, cut in slices. Put into chafing dish, butter and onions and cook until they begin to brown; stir in the curry-powder, mix well and add flour, stirring quickly all the time; then add the stock or a tablespoonful of fluid beef dissolved in boiling water. When the mixture has simmered for ten minutes add cream and eggs. When hot, serve. N. J. A. FRICASSEED EGGS. Two tablespoonfuls of butter, one tablespoonful of flour, a sprig of parsley, one-half dozen of minced mushrooms, one-half pint of white stock (veal or chicken), one-half dozen of hard-boiled eggs (sliced). Put the butter into the chafing dish; when melted add flour (stirring constantly), parsley, cut fine, mushrooms and stock. Simmer five minutes and add eggs ; boil up once and serve hot. F. H. CREAMED SWEETBREADS. One pair of sweetbreads, par-boiled, blanched and cut into small pieces, one-half pint of cream, one tablespoonful of butter, one tablespoon- ful of flour, salt, white pepper and a pinch of nutmeg; melt the butter over boiling water, stir in the flour, and when this is well mixed, the cream ; as soon as the sauce is smooth, put in the seasoning and cook for five minutes. Mrs. C. Kuhlman. WELSH RAREBIT. Take one pound of finely-shaved, good American cheese, one-third of a bottle of beer; put beer into chafing dish and when good and hot add cheese, one-fourth of a teaspoonful of salt, one-half teaspoonful of Cole- man's dry mustard, a good dash of red pepper ; mix until perfectly smooth, stirring into cheese and when all is creamed serve on hot buttered toast at once, as it soon spoils if cooked too much. Mrs. Mariojvt Randall. t. Deviled Crabs. (New Jersey Recipe.) t. "Baked 7/hite Fish. (Mackinac Recipe.) 3- Florida i^emons with Dressing. (Excellent Appetizer.) FISH AND SHELL FISH 4 Mrs. Fay's Fish Sauce, (See Page 392.) Mrs. Baldwin's Delicious Fish Balls. (See Page 76.) CHRISTMAS OR BRIDE CAKE ^Directions for Making, see Paee 22s.) GERANIUM OR BIRTHDAY CAKE. (Directions for Making, see rage ziS.) '.Directions for Decorating, see Page 216.) CHAFING DISH RECIPES. 189 RAREBIT. One-half of a pound of rich cream cheese crumbles, one teaspoonful of butter put in chafing dish; when cheese begins to melt stir rapidly with fork, add salt-spoonful of mustard, few grains of red pepper, moisten this with ale, about one-fourth of a glass ; have all mixed and pour in when cheese is melted; do not let it cook after this mixture is in as it will be lumpy, serve at once on fresh crackers. Mrs, R. LaDow. CHICKEN WITH MUSHROOMS. Put in chafing dish two tablespoonfuls of butter, one fablespoonful of flour with one-half pint of milk, one gill of mushroom liquor, add one pint of cold chicken; cook three or four minutes, add one-half can of mush- rooms, sliced ; cook three minutes longer ; then add very slowly the yolks of two eggs ; salt and pepper, stirring all the time. Serve on toast. Thressa Ryder. TOMATOES AND EGGS. Three eggs, butter the size of a walnut, one-half of a can of tomatoes, one-half of a small onion, cut in fine pieces, small tablespoonful of flour, salt and red pepper to taste. Stew the tomatoes and onion together in the chafing dish for five minutes, then stir in the butter and flour made into a paste. Add the eggs, which have been broken into a bowl and stirred lightly witli a fork. Add seasoning, then stir constantly until rather thick and take away from the boiling water at once. Serve on hot buttered toast. L. P. Miles. FROGS' LEGS. Frogs' legs, gill of cream, three tablespoonfuls of butter, pepper, salt, two tablespoonfuls of flour. Put the butter in the chafing dish and stir in the flour until smooth, then add the cream. Season the frogs' legs with salt and pepper, put them in the chafing dish; cover and cook about twenty minutes. If necessary, add a little more cream. G.. D. TOMATOES AND MUSHROOMS. One pint of cooked tomatoes, one-half pint of mushrooms, one table- spoonful of bread-crumbs, one tablespoonful of butter, pepper, salt and buttered toast. Put into the chafing dish; when mushrooms are cooked serve on the buttered toast. H. F. J. 190 CHAFING DISH RECIPES. OYSTER PAN ROAST. One dozen large oysters, one tablespoonful of butter, one-half pint of oyster juice, two slices of toast, salt and pepper. Put butter in the chafing dish; as it creams add oysters and juice seasoned with salt and pepper. Cover and cook two minutes. Serve on hot toast moistened with juice. L. G. R. OYSTER SAUTES. One dozen of large oysters, butter, pepper and salt. Drain the juice from oysters thoroughly, butter the chafing dish, and when very hot place the oysters in single layers. When brown on one side turn and brown the other side; while cooking keep adding a little butter. This, with the juice of the oysters, forms a brown skin in the chafing dish; season with pepper and salt and when browned serve oysters and skin very hot. K. J. B. nUTTON, CLUB STYLE. Mutton can be cooked in the chafing dish, using the leg slices. Keep it turned constantly, until it is cooked to taste. Turn off the flames. Spread currant jelly over it. Season with pepper and salt. Do not for- get to trim away all the fat. T. J. Goode. OYSTER STEW. Put two dozen oysters and their juice in the pan with one-half a pint of water and a little pepper. As soon as they boil up remove them, skim, add one pint of milk, two tablespoonfuls of butter and heat them once more, Pour into a hot dish. Mrs. J. Hurie. riACARONI WITH EQQS. One-half of a cupful of cold boiled macaroni, two tablespoonfuls of canned mushrooms cut in slices, three eggs, butter the size of a walnut and one-half cup of milk, salt and pepper to taste. Heat the milk in the chafing dish, add the butter, then the eggs, which have been well mixed together, then the macaroni, mushrooms and salt. Stir over the boiling water six or eight minutes. Serve with hot milk biscuits buttered. H. B. ROE OF SHAD. The ingredients are: shad roe, two tablespoonfuls of butter, one tablespoonful of lemon juice, yolks of two hard-boiled eggs, one cup of grated bread, parsley (chopped), pepper, salt. Put the butter into the CHAFING DISH RECIPES. 191 chafing dish, add the roe (after boiling it ten minutes in salted water), and break up lightly with a fork, add the eggs, mashed fine, bread-crumbs, parsley, pepper and salt, stirring till mixed; add lemon juice just before serving. Hannah Smith. LOBSTER A LA NANTES. It requires a large lobster, one tablespoonful of butter, a gill of wine, three eggs, one-half pint of cream. Take the lobster, cut in small slices, put in chafing dish with butter, season well with pepper and salt. Now pour the wine over it, cook ten minutes, add the beaten yolks of eggs and the cream; let all come to a boil and serve immediately. Fannie G. OHELET, Four eggs, one teaspoonful of butter, four tablespoonfuls of milk. Put butter in the chafing dish and when it is heated pour in the eggs after thoroughly whipping them with the milk. When cooked roll the edge quickly over until all is rolled upo Georgiana LaR FINNAN HADDIB. Take one-half of a finnan haddie, pick-up and cook in fresh butter, adding a cup of pure cream, one hard-boiled egg cut in small squares, the yolk of a raw Q,gg and one teaspoonful of grated cheese. Thicken with a cream sauce, season with salt and peppen* Cook slowly for ten minutesc Serve in a chafing dish with small pieces of dry toastc B. O, Ho SCALLOPED OYSTERS, Melt one tablespoonful of butter in the chafing dish and add one- quarter of a cup of cream. Put in a layer of oysters drained, and sprinkle over them rolled crackers, add another layer of oysters and a layer of crackers and some small pieces of butter Season with salt and peppen Cover and cook ten minutes G- A. Lillv ANCHOVY TOAST, Previously prepare thin slices of buttered toast with anchovies spead upon theme Keep hot Put into the chafing dish a tablespoonful of butter with which is mixed a teaspoonful of dry mustard, two tablespoon- fuls of tomato sauce; one teaspoonful of mushroom sauce As soon as thoroughly mixed lay in this sauce, which should be of smooth texture and rich in color, slices of four hard-boiled eggs, with a little salt and cayenne 192 CHAFING DISH RECIPES. pepper strewn over them. When heated, pour over the anchovy toast, being careful not to break the sHces of eggs. There will be but little sauce, but what there is will be very appetizing. Sarah Bryan. DEVILED EGGS ON TOAST. Five hard-boiled eggs, butter the size of a walnut, one-half pint of milk, two teaspoonfuls of flour, heaping tablespoonful of grated cheese, a dash of dry mustard. Take one spoonful of olive oil, salt, red and black pepper ; mix the yolks, the mustard, olive oil and condiments together in a bowl with the back of a silver spoon till smooth. Put the milk, the butter with which the flour has been mixed, the whites of the eggs cut up very fine, and the salt, all into the chafing dish. Stir steadily till boiling hot. While attending to this, let some one spread thick over slices of but- tered toast the paste, then the cheese, and last the hot white sauce and serve. Delia Martin. SHRIMPS A LA NEW YORK. Take four tablespoonfuls of butter, a quart of shrimps, two table- spoonfuls of flour and a quart of milk. Season with salt and pepper. The butter must be melted in the chafing dish, then the flour and seasoning stirred in, also the milk. Wash and dry the shrimps, cut them in pieces and add to the dish. After five minutes' stirring they are ready to be served. Mina Murdie. DRIED BEEF. First let the dried beef stand a short time in cold water, to draw out the salt. Then melt two tablespoonfuls of butter in a chafing dish and put in one-half pound of dried beef shaved very thin and one-half cupful of milk and cream. Let it simmer ten minutes and sti£_ in one egg. When the eggs are cooked it is done. H. A. Hampton. CREAMED OYSTERS. One pint of select oysters thoroughly drained, one pint of milk, one small tablespoonful of butter, one even teaspoonf ul of corn-starch, salt and pepper to ta^e._ Heat the milk to boiling, mix butter and corn-starch together and stir in. When boiling add the oysters, which have been brought to the boiling point. Stew until the oysters are well filled out, with the edees curling, and serve on thin slices of graham toast, buttered. ^ P. G. Graham. CHAFING DISH RECIPES, 193 MINCED CRAB. Take about a pint of crab meat, one hard-boiled ^%%, chop very fine, add one tablespoonful of butter and one-half pint of pure cream. Season thoroughly, place in pan, and cook for eight or nine minutes. Thicken with a cream sauce, and when cooked thoroughly add a glass of sherry; serve in chafing dish. Mrs. W. B. Pachaly. VENISON STEAK. Have a steak of venison cut quite thin. Take one-quarter of a pound of butter, one-half glass of currant jelly, one glassful of sherry, salt and pepper to taste. Mix the butter and jelly together in the chafing dish and when melted lay into it the steak which has had the pepper and salt scat- tered over it, turn the steak several times until it is quite done, then pour over the sherry; cover closely two minutes and serve immediately. L. C. Mellen. STEWED VEAL. Cut fewo pounds of veal into squares. Set on fire to boil, and as soon as it does so, change the water, putting in only enough to cover. Add salt, pepper, a whole onion with three cloves stuck in it, a small bunch of aromatic herbs, one-half of a carrot, five small white onions, and one- quarter of a pound of salt pork; cut up into dice-shaped pieces. Boil three-quarters of an hour and take out the whole onion, herbs and carrot. Mix smooth two spoonfuls of flour in a little water, add to the meat and stir till it comes to a boil. Let simmer a few moments. This stew should be served in a chafing dish. Mrs, P. Phillips. CLAMS ON TOAST. Chop fine twenty clams, add a teacupful of the liquor of the clams, a piece of butter the size of an ^^^, a dash of Tabasco sauce or pepper sauce and salt and black pepper. Stir the butter and liquor together in the blazer, add the clams and stew for eight minutes, stirring continually. Add a dash of Tabasco sauce, salt and pepper. Let the whole come to a boil, and pour over the hot slices of toast. Mrs. F. Frehling. CREAMED LOBSTER A LA NEW YORK. A cold boiled lobster picked in pieces, one-half cupful of butter, four tablespoonfuls of cracker crumbs, rolled fine and the yolks of three hard- boiled eggs, yolk of one raw ^g^ and a dash of dry mustard. Mix salt and pepper with the dry lobster to season it more highly, one cup of rich lU CHAFING DISH RECIPES. milk. Mix the butter, yolks of the hard-boiled eggs and mustard to a smooth paste. Heat in the chafing dish and add gradually the milk and beaten yolk of the raw egg, then add cracker crumbs and lobster. Toss the mixture about with fork and spoon until thoroughly heated. Serve on toast. Mrs. Jane Merriam. CALF'S LIVER AND MUSHROOMS. Take part of a calf's liver which has been stewed gently in butter and a little water in the morning and cut it into small, even squares. Mix with one-half pound of butter, the yolks of three hard-boiled eggs, put into the chafing dish and add seasoning of salt, a very little cayenne pepper, and a pinch of dry mustard. When heated, put in the liver and part of a can of mushrooms sliced. When it has cooked five minutes add a small glass of Madeira and serve with hot toast. Mrs. N. Sampson. DRIED BEEF AND EQQS. Put a piece of butter the size of a walnut in the chafing dish. Lay in several slices of chipped beef and cover for three minutes. Have three eggs, well beaten in a bowl and two tablespoonfuls of milk ready. As soon as the beef gets hot stir in the eggs, pepper, and a little salt, stirring all the time from the bottom. A little finely chopped lettuce is an addition. Mrs. A. Trall. CREAMED CHICKEN. Boil a chicken until tender the usual way. When cold, or whue hot, as you prefer, place the breast in the chafing dish in which a small lump of butter has melted and is just beginning to brown, heat thoroughly and add one cup of rich milk. Season, and when it comes to a boil, thicken slightly with flour rubbed until smooth in a little butter. As »oon as it comes to a boil pour over squares of toast. Emma C - SALADS MEAT. FISH MADE OF AND SHELbFISH For vegetable salads, see Part II. SALADS of some kind have been used since the earliest times, but only within the last few years has the real salad grown into general favor. In ancient days salads were eaten as a sort of introduction to the heavier dishes that garnished the table; now, they are eaten after the meat course, or as the main course for the Sunday night supper. Like soups, salads are of two kinds: those made with meats and those made without. In order that each may come in its proper place we give here the recipes of only those salads which are made of meats. Meat of all kinds should be cut into small dice or picked apart with a fork and should be piled in fancy shapes on a platter — the mayonnaise then spread over them, after which they are garnished with tiny lettuce leaves, slices of lemon, hard-boiled eggs, capers, etc. MAYONNAISE DRESSING (USUAL METHOD). Put the yolk of an egg into a cup with a salt-spoonful of salt, and beat until light; then add one-half teaspoonful of dry mustard and beat again. Then add olive oil, drop by drop, then a few drops of vinegar and the same of lemon juice. Continue this process until the egg has absorbed a little more than a gill of oil; finish by adding a very little cayenne pepper and sugar. English Cook. FRENCH DRESSING. One tablespoonful of vinegar, three of olive oil, one salt-spoonful of salt and one of pepper. French Cook. FAVORITE DRESSING. Take a yolk of a hard-boiled egg, rub it through a sieve and put into a bowl with the yolk of a raw ^^'g^ salt, pepper and a teaspoonful of pre- pared mustard; stir one way with a wooden spoon, adding slowly and alternately one gill of olive oil and two tablespoonfuls of vinegar. Finiisb with a tablespoonful of chopped herbs, parsley, celery tops and chives. Delmonico's 195 196 SALADS, CREAM DRESSING (BOILED). One cup of butter and one-half cup of sugar creamed; add one table* spoonful of salt, one of mustard, a pinch of cayenne pepper. Then add four eggs, one at a time, beating thoroughly. Next one cup of cream and last one and one-half pints of boiling vinegar. Stand over the fire untii it approaches the boiling point; remove and bottle. It is nice with potato salad. Mrs. M. Y. F. BUTTER HAYONNAISE DRESSING (BOILED). Take three gills of vinegar, one-half cupful of water; to this add three-quarters of a cup of butter whipped thoroughly, two eggs well beaten, one teaspoonful of flour, a dessert-spoonful of dry mustard, a pinch of cayenne pepper, one teaspoonful of white pepper, one heaping tea- spoonful of salt, one tablespoonful of sugar. Put the vinegar on the stove, and let come to a boil. Add the other ingredients, all save the eggs, which are to be added last, after coming off the stove. Whip all together while simmering on the stove three minutes. When cold add one gill of cream. It is then ready to bottle. This quantity will make a pint of the dressing and will keep for two months. Mrs. A. Robb, SALAD DRESSING MADE OP BUTTER. Two whole eggs, one-half teaspoonful of mustard, one tablespoonful of sugar, two tablespoonfuls of butter, one-half teaspoonful of salt, one tumbler of weak vinegar or part water. Beat the eggs and add gradually the different ingredients, the butter last slightly melted; set the basin on the range; stir till it thickens, then add one-half cupful of sweet cream. Let cool and it Is ready for use. Mrs. D. Z. Brooks. WHIPPED CREAM SALAD DRESSING. The yolks of three eggs, seven tablespoonfuls of olive oil, one-half cup of melted butter, juice of one lemon, one teaspoonful of dry mustard, three teaspoonfuls of salt; cook these and when ready to use add one cup of whipped cream. Anna Smith. - BOTTLED SALAD DRESSING. (Excellent.) Beat the yolks of eight eggs, add one cup oi sugar slowly, beating thoroughly, one tablespoonful each of salt, white pepper, a little cayenne, and one-half cupful of cream or milk. Also add one tablespoonful of mustard dissolved in a little boiling water, one tablespoonful of flour well SALADS 197 mixed in part of the cream, bring to a boil one and one-half pints of vin- egar; add one cup of butter. Let it come to a boil, pour in the mixture, stir well for two or three minutes. When partially cool beat with egg beater. When cold, bottle and put in ice-chest. Mrs. G. Galbraith, SWEET BREAD SALAD. Cut some cold boiled sweetbreads into small dice, place them in a salad bowl and add some chopped boiled potatoes and a small quantity of celery cut into pieces. Place in the refrigerator until ready to serve, pour over boiled salad dressing; garnish with heart lettuce. Mrs. a. T. Hicks. OYSTER SALAD. Put two heads of celery cut into tiny pieces, into a saucepan with a little tender cabbage. Pour over enough boiling water to cover, salt and boil for five minutes. Take out and put the strained liquor from one dozen oysters into a saucepan, boil and skim, add a little vinegar and salt. Put in the oysters and cook slowly for a few minutes until done, take out and turn them into a basin to cool; add a little oil and vinegar to the celery and cabbage, spread some of it on a dish, lay on the oysters, cover with the remainder of the mixture, and over this pour a little mayonnaise sauce and serve. Mrs. J. M. Booth. HOT DANDELION SALAD. (Good) Take fresh dandelion leaves, wash in several waters, drain and arrange in a salad bowl; season with salt and pepper. Break into small pieces tv/o slices of bacon and fry on the fire until done, then add the fat and all to the salad. Pour into the pan two tablespoonfuls of vinegar and let it heat, then pour it over and serve. Country Girl. LAMB AND QREEN PEA SALAD. Thoroughly wash and drain some nice lettuce leaves, break apait and put them into a salad bowl. Chop some cold remains of roast lamb or other cold meat, spread it over the top of the lettuce and pour on top a cup of cooked, but cold, peas. Prepare a plain salad dressing with oil and vinegar and season with pepper and salt. Pour the dressing over the salad, and serveo Juliet 198 SALADS. SALMON 5ALAD. To one can of salmon take two good fair-sized heads of lettuce. Wash lettuce and allow it to drain. While it drains make a dressing ol the yolks of four hard-boiled eggs and two yolks of raw eggs, one table- spoonful of olive oil, one teaspoonful of sugar, one of mustard and one of salt, one-half cup of vinegar; beat until perfectly smooth. Cut three- quarters of an inch off outside edge of lettuce leaves, lay these aside, cut up the balance of leaves in smaller pieces and mix with the salmon. Place all in a dish and pour over the dressing. Arrange the outer edges of lettuce leaves in a circle around the salad and cut hard-boiled whites of eggs in ringi over the top. If eggs are gently lowered into boiling water and boiled just ten minutes, they will not be dark and will mash more easily. M. P. Vance. SALMON SALAD— No. 2. Open a can of salmon, remove the skin and bones and flake fine with a silver fork. To one can of salmon add one-half spoonful of salt, dash of red pepper, one tablespoonful of lemon juice and one-half tablespoon- ful of vinegar. Set in a cool place for two hours. When wanted place the salmon on a bed of fresh lettuce leaves; cover with one-half cupful of mayonnaise and serve. D. E. B. CHICKEN SALAD. Add to the white meat of a cold cooked chicken three-quarters of its bulk of chopped celery, two hard-boiled eggs, one egg well beaten, one teaspoonful each of salt, pepper, made-mustard, three teaspoonfuls of salad oil, two teaspoonfuls of white sugar, one-half teacup of vinegar. Remove every scrap of fat, gristle, and skin, mince the chicken fine, cut the celery into bits one-half inch long, mix them; set aside in a cool place. Rub the yolks of the eggs to a fine powder, then add the salt, pepper and sugar, then the oil, grinding hard, and putting in a few drops at a time. The mustard must now be added. Let all stand together and whip the raw eggs to a froth. Beat this into the dressing, and pour in the vinegar, spoonful by spoonful, whipping the dressing well, tossing and mixing until the bottom of the mass is as well saturated as the top; turn into the salad bowl and garnish with the whites of hard-boiled eggs cut into rings, and sprigs of bleached celery tops. Mrs. Mariette Simmons. CHICKEN 5ALAD— No. 2. Put a four-pound chicken on to cook in cold water, add one onion; simmer until the chicken is very tender; when perfectly cold remove skin SALADS. ' 199 and cut meat into cubes. Put away in a cold place until wanted; wash and cut three heads of celery into pieces about one-half of an inch long; put into cold water until wanted; when ready to serve, dry the celery and mix with chicken, then mix with mayonnaise dressing. Serve on a cold dish garnished with the white celery tops. Ivy Brown. GRANADA SALAD. Wash and drain some heads of chicoree, and arrange in a mound in the middle of a dish. Peel some rather large tomatoes, divide them in sections and place them around the chicoree. Boil some eggs hard; when cold cut them in halves, scoop the yolks out carefully, being careful not to break the whites and put them in a mortar. Pick some shrimps or lob- ster, put them in the mortar with the yolks and pound to a paste. Fill the hollow of the whites with paste, level it off at the top and arrange them around the tomatoes. Season the mixture with salt and pepper, pour over the salad some mayonnaise dressing and serve without delay. Kinsley's, Chicago. CRAB SALAD. Combine one pint of crab meat, two stalks of celery, cut fine; one hard-boiled egg chopped fine and one tomato cut into small pieces; season with salt, pepper and vinegar; thoroughly mix and place in salad-bowl, garnishing it with crisp leaves of lettuce; dress with mayonnaise dressing. Anna Rurk, HERRING SALAD. Eight herrings, one and one-half pounds of veal, one-half of a pickled tongue (beef), six apples, six potatoes, five onions, pepper and vinegar to mix. Chop everything separately. D. J. P. LOBSTER SALAD. Pick the meat from the body of a lobster, take out the tail part in one piece, and cut it, with the contents of the claws, into slices one-quarter of an inch thick. Chop the whites of two hard-boiled eggs small and rub the yolks through a hair sieve. Do the same with the spawn or coral of the lobster, but mix the soft part and any bits with the sauce. Pour the sauce into the bowl, put in a layer of shred lettuce and small salad, and place the slices of lobster, with hard-boiled eggs, quartered, and inter- spersed with sliced beet and cucumber on the top. Repeat in the same manner until the bowl is full, sprinkling the egg and coral over and 200 SALADS. between the layers. To ornament, reserve some of the hard-boiled eggs, yolks and whites, arrange these, with the coral and beet and sliced lob- ster, so that the colors may contrast well. Before serving, pour some mayonnaise sauce over the top. Crab may be prepared in the same man- ner. A. T. Mc. LOBSTER SALAD— No. 2. Cut the lobster into dice and season with two tablespoonfuls of vin- egar, two tablespoonfuls of oil, one teaspoonful of salt and a little pepper and let it stand in a cool place for an hour. When ready to serve line the salad bowl with crisp lettuce leaves, and after mixing the lobster thor- oughly with mayonnaise place it on the lettuce. Serve with toasted crackers and cheese. H. Richmond. FISH 5ALAD. A salad can be made of any kind of cold fish mixed with pickled gherkins or any other kind of green pickle. Oysters or shrimps may be added to the other fish, which should be separated neatly into flakes, and the whole moistened with a salad cream. Garnish with slices of lemon and some parsley. Mrs. Hannah Lane. SARDINE SALAD. Mix sardines with some hard-boiled eggs chopped fine, add some chopped parsley and lay over the top some sliced lemon; garnish with let- tuce, chopped fine and wet in vinegar. Mrs. L. A. Houston. PASTRY, PIES and TARTS ^ m THE GREAT AMERICAN DISH THE making of pies in America has been developed almost to as fine an art as that of soup making in France. There is scarcely an article of food which has not been utilized in this unique way, and the future possibilities are only a question of time. GOOD PASTRY MAKING. It is said that successful pastry makers are born, not made, like really successful cooks. The sodden, pale, unsightly looking dough crusts that emerge from the ovens of many housewives would seem to justify this saying. Yet care and forethought will make a pastry maker, spite of that old saying. It requires simply good judgment and a deft touch. The quicker puff paste is made, the lighter it will be. The lard, but- ter or Ko-nut entering into its preparation should be ice cold, if possible, to insure that flaky crust which is so much liked. The hands should be cool when mixing it, and the pastry board should be of hard wood. Confectioners' paste is usually kneaded on marble slabs. HOW TO HEAT THE OVEN. Many err on account of the oven. They vow they have made the pastry quite right, but the oven has burnt it black or else cooked it a sickly white. This is because intelligence has not governed the heat of the oven aright or knowledge has not shown what is the heat suitable for pastry; therefore, guesswork has given the usual fatal results. A brisk oven is needed for all pastry. A very simple test will show the right heat. If the cook will insert a piece of white note paper into the oven and after five minutes take it out she will know what its heat is. A pale yellow hue on the paper will indicate that it is too slow for ordi- nary puff paste, a nice brown color, decided m tone, shows that the heat is just right, A very dark brown shows too much heat. 201 203 PASTRY, PIES AND TARTS. HOW TO OBTAIN GLOSS ON PIE CRUST. Even when the oven is quite right and the pastry has been made moderately rich a woman will feel dissatisfied at the appearance of a pif because she misses the rich brown gloss that she has seen on pastry made by practical cooks. To obtain this gloss she needs a wrinkle. It is pro- duced by egg-wash. An Qgg is beaten up with a little sugar and a small quantity of milk is added. With this wash the pie is brushed over after the pastry has been finished and all its paste ornaments have been put on. This is pastry-glazing. HOW TO UTILIZE ODDS AND ENDS OF PIE CRUST. If a little of the pie paste has been left over it should be converted into tea cakes, a little baking-powder, a few currants and some sugar effecting the transformation. Then the remainder of the &gg glaze will come in handy to brush over the small buns and none will be wasted. This wash is the secret of the rich brown on shop buns. VEGETABLE OIU-SUBSTITUTE FOR LARD. To those mothers who look upon pies as an abomination yet feel they must now and then meet the call we suggest the use of Ko-nut instead of lard, (see Part II.). Ko-nut, in a measure, does away with the objec- tionable feature — namely, indigestion. PUFF PASTE FOR PIES. One quart of flour, one pint of butter (not too salty) or butter and lard half and half, a pinch of salt, one and one-quarter cupfuls of cold water. Directions for Mixing Plain Puff Paste. — First sprinkle the salt in the flour and with the hand mix in quickly the shortening until all is smooth. Now mix in the cold water quickly as possible and roll out and fit to a pie plate — some butter the plate, I prefer not to, as a little flour on the crust is all that is needed to prevent the crust from sticking; cut off evenly around the edge of plate — gather up the scraps and make another sheet for the top of the pie and roll out the upper sheet a little thinner than the under crust, lap one half over the other and cut four or five small slits at the center (which enables the steam to escape). Now fill the pie with prepared filling, wet the edge of the rim to prevent the juices from running out, lay the upper crust across the cen- ter of the pie, turn back the half that is lapped, slightly press the edges aown with your thumb dipping occasionally into flour, to prevent sticking. Bake to a light brown. E. M. C. PASTRY, PIES AND TARTS. 203 PUFF PASTE— No. 2. For one pie take a heaping cupful of flour, one-half cupful of lard, a little salt, butter the size of a walnut and very cold water. Mrs. Eben. FINE PUFF PASTE. Two and one-half cupfuls of flour (always sifted), one cupful of butter, a pinch of salt, wash the hands with soap and water and dip them first in hot and then in cold water. Wash the butter in cold water, working it with the hands until it is light and waxy but not oily. This frees it from the salt and buttermilk and lightens it, so that the pastry is more delicate. Shape the butter into two thin cakes and put in a pan of ice-water to harden. Sift the salt with flour. With the hands, rub one-third of the shortening into the flour. Add the water. Stir quickly until the paste is smooth. Sprinkle the board lightly with flour Turn the paste on this. Roll from you and to one side; or, if you prefer to roll from you all the time, turn the paste around. When about one-fourth an inch thick, take the balance of the butter, break in bits and spread on the paste. Sprinkle lightly with flour. Now fold the paste, one-third from each side, so that the edges meet. Next fold from the ends, but do not have these meet. Double the paste, pound lightly and roll to about one-third of an inch in thickness. Fold as before and roll again. Put in ice-chest or cellar one hour to cool. As soon as cool, it will roll easily. The less flour used in rolling out the paste the tenderer it will be. Lillian. CREAHED PEACH PIE. Line a deep pie dish with rich pie crust and fill two-thirds full with slices of canned peaches that have been dropped into boiling syrup and cooked for two or three minutes. Cover with crust but do not pinch the edges. When rather cool, raise up the top crust and pour in the following cream, which should cool for a few moments before being poured in: One small cupful of milk, heated to boiling; one tablespoonful of sugar, one half teaspoonful of corn-starch wet in cold milk. Let boil, then add the white of one ^g'g beaten to a stiff froth and one-fourth of a teaspoonful of vanilla. C. P. O. RAI5IN PIE. (Excellent.) One cup of stoned raisins chopped fine, one lemon, grate rind, take out seeds and chop it fine with raisins; add one cup of sugar and two tablespoonfuls of water. This makes two pies; bake between upper and lower crusts. Mrs. Nancy Miller. 204 PASTRY, PIES AND TARTS. ORANGE PUFF5. Take out the pulp from two oranges; boil the peels until quite tender and then beat to a paste with twice their weight of sugar, then add the pulp and juice with a piece of butter the size of a walnut. Heat thes::^ ingredients well together. Line some pans with rich puff paste, put the mixture in and bake. When done beat the whites of three eggs to a firm froth, slightly sweeten, spread over and set in the oven to brown. Nannie Jones. POTATO PIE. Peel and grate one large white potato, add juice and grated rind of one lemon, the white of one Qg^ well beaten, one cupful of white sugar and one cup of cold water. Stir well together and pour into a pie tin with a rich under crust and bake. When done have ready the whites of two eggs well beaten, one-half teacupful of white sugar and one-half teaspoon- ful of lemon, all thoroughly beaten. Spread on the top of the pie evenly and return to the oven a few moments; a teaspoonful of jelly on the cen- ter of each piece ornaments it to a fancy degree,, This pie is sometimes called "silver pie," from its color. Jenette Tweed. APPLE AND RAISIN PIE. Two cups of tart apple sauce well sweetened, one-fourth of a tea- spoonful of cinnamon, one-half cup of seedless raisins boiled for ten min- utes, yolks of two eggs; mix and bake with an under crust. Make a meringue of the two whites slightly sweetened, arrange in fancy shape over pie and set in oven to harden. Miss Agnes Hyde. STRAWBERRY PIE. Line a pie plate with rich biscuit dough; prick the bottom to let out the air and bake. When cold fill with fresh ripe strawberries, well sprinkled with powdered sugar, spread over this a meringue made with the whites of two eggs and two tablespoonfuls of powdered sugar; put in the oven just long enough to set but not cook the berries. Mrs. T. R. Duncan. RASPBERRY AND CURRANT PIE. Put a layer of red or black raspberries in the bottom of a deep pie tin, then a layer of red currants cleaned and stemmed, then another layer of raspberries, then currants, and proceed till the dish is full; sprinkle over one-half cupful of sugar and one-fourth of a cupful of water, put a thin layer of pie crust round the edge, then put on the top crust. Brush the top crust over with a little water and sift over a little granulated sugar. Bake in moderate oven one-half hour; the sugar gives it a frosted look. Be careful to watch it after it is in the oven so that it does not burn. M. E. J. PASTRY, PIES AND TARTS, 205 OLD-FASHIONED APPLE PIE. An old-fashioned apple pie that appeals to all tastes is made in the following manner: After making a nice light crust and covering a deep pie tin with it, wet the edge with cold water and lay a very thin strip all around to keep the juice in. Then pare, core and slice tart apples and lay them in the dish with plenty of sugar and any spice that may be preferred, such as cinnamon, ground cloves and grated lemon rind with the lemon juice. If the fruit is not juicy enough, the peelings and cores may be boiled in a little sugar and flavoring and then strained and added to the fruit. Bake in a quick oven. Mrs. Nettie Wilson. GREEN APPLE PIE. Line a pie tin with rich paste, peel, core and slice enough tart apples to evenly fill the tin; sprinkle over about one cup of brown sugar, a tea- spoonful of cinnamon, a small level tablespoonful of sifted flour, two tabie- spoonfuls of water, a few bits of butter; cover with a top crust and bake about forty-five minutes. Annie Hull. DEEP APPLE OR PLUM PIE. Line a deep pie plate with pastry, place a layer of apples over this, and sprinkle with brown sugar. Then another layer of apple, with the sugar, until the pie plate is well filled and heaped in the middle. Over the top dot bits of butter; shake a pinch of salt over the whole. Wet the edge of the lower crust, sprinkle with flour, put on the upper crust, and press the edges firmly together. Bake a rich brown. Baldwin or Green- ing apples are the best, cut in thin slices; plums make a good pie, sen'ed in the same way. Mary Butts. ENGLISH APPLE PIE. Slice Northern Spy or Greenings very thin and fill a deep dish. Add one-fourth of a cup of water, two-thirds of a cup of brown sugar; bits of butter, a sprinkle of salt and a grating of lemon. Cover top with a good puff paste, being sure to wet the edges of the dish. To be eaten warm with cream and sugar; very appetizing. Lulu Rounds. NEW ENGLAND APPLE PIE. Place a border of plain or puff paste around a basin or deep pie dish, put an Qgg cup reversed in the center, and fill with tart apples, pared, cored and sliced. Sweeten with one cup of sugar and season with cinna- mon or nutmeg. Cover with a crust and bake in a hot oven for from one- half to three-quarters of an hour. Mrs. BowermaNo S06 PASTRY, PIES AND TARTS. APRICOT CUSTARD PIE. Line a pie dish with a rich crust. Spread smoothly at the bottom a layer of apricot marmalade an inch thick, and pour over it a custard made of a pint of new milk, three eggs and a teaspoonful of ground rice, a little sugar, and four drops of the essence of almonds. Bake in a quick oven about fifteen minutes. Julia Hoff. BANANA CREAM PIE. Line a pie pan with crust and bake in a hot oven. When done, cover the bottom with slices of banana cut lengthwise, very thin. (Two small bananas are enough for one pie.) Then fill the pan with a custard made in the following manner: Two glasses of milk, two tablespoonfuls of corn-starch dissolved in a little milk, yolks of two eggs and one tea- spoonful of vanilla extract. Boil in a double boiler until it thickens; then pour it into the pie crust. Cover the top with the whites of the eggs beaten stiff and slightly sweetened. Place in the oven just long enough to give it a rich brown color. Ella N. Mitchell. CHERRY PIE. Line pie plate with good crust, fill it generously half full with ripe, stoned cherries; sprinkle over them a good cupful of sugar and a tea- spoonful of sifted flour. Dot over a few tiny bits of butter; now fill the crust to the top with cherries; cover with the upper crust and bake. Very good, ir.deed. Amy McCall. CREAM PRUNE PIE. Foi two pies, wash and stew two cups of prunes, then rub through a colander. Add three cupfuls of sweet cream, the beaten yolks of three eggs, one and one-half cupfuls of sugar, the beaten whites of the eggs and flavor with pineapple. Bake with an under crust. Cover with the beaten whites of two eggs and two tablespoonfuls of sugar. Flavor with pineapple. Louise Hull. APPLE CUSTARD PIE. Three cups of milk, four eggs and one cup of sugar, two cups of thick stewed sour apples strained through a colander. Beat the whites and yolks of the eggs, separately, and mix the yolks well with the apples, flavoring with nutmeg. Beat into this the milk and, lastly, the whites. Partially bake the crust before turning in the filling. J. E. D. COCOANUT CREAH PIE. One-half cup of prepared cocoanut soaked five minutes in two cups of milk, one egg, one small cup of sugar, butter the size of a walnut, one small tablespoonful of corn-starch. Put the milk and cocoanut over the stove in a double boiler and when hot stir in the sugar, then the butter PASTRY, PIES AND TARTS. 207 and the yolk of the ^^^ beaten in a little cold milk and one tablespoonful of corn-starch dissolved in milk. When cooked pour into a pie shell previously baked. Put a meringue on top. S. C. P. HUCKLEBERRY PIE. Pick out all the stems and wash one quart of berries; line a pie dish with paste, put in the berries two-thirds of an inch deep; cover with two- thirds of a teacupful of brown sugar; sprinkle a teaspoonful of flour over, a little salt; cover the pie, cut a slit in the center, press the two crusts together around the edge and bake in a quick oven for forty minutes. J. A. C. BLACKBERRY PIE. Pick the berries clean, wash in cold water and make as directed fot- huckleberries. W. I. L. GREEN GRAPE PIE. Make the same as huckleberry only use more sugar (brown). You would scarcely believe it but green grapes make a fine pie. M. A. R. GRAPE OR CRAB-APPLE MARMALADE PIE. Stew the grapes and remove the skins and seeds by pressing through a colander. Add sugar in proportion of two cups of grape pulp to one of sugar. Have ready a pie tin with under crust. Pour in to a depth of one- half of an inch, cover with strips of crust and bake; very good. F. R. A. CURRANT PIE. Butter a pie plate and line with rich paste rolled quite thin; fill with ripe, red currants not previously cooked; sprmkle plentifully with sugar, dredge in a little flour, and put in two tablespoonfuls of water; wet the edge of the paste and cover with top crust, slit in center, press the edges well together and bake forty minutes. Green currant pie is excellent made the same way with a little additional sugar. H. E. R. LEMON PIE (PLAIN). Bake to a nice brown an under crust made of Ko-nut, not lard — see Part II. — and fill with the following dressing: One pint of water put on the stove in a double boiler; add a pinch of salt, butter the size of a wal- nut, one full cup of sugar, yolk of one &gg, and juice of one lemon. Let it come to a boil and stir in a little corn-starch previously dissolved in cold water, only thick enough for a rich cream. Spread over with the white of one ^gg beaten to a stiff froth and slightly sweetened. Place in the oven to brown. This is a plain, healthy, and easily made pie. It will hurt no one. H. U. B. 2Qg PASTRY, PIES AND TARTS LEMON PIE— No. 2. A lemon pie that is just rich enough to be enjoyable, is made by put- ting the crust intended for it into a deep plate. Stir one tablespoonful of corn-starch into a little cold water, add a cup of boiling water, let all boil, then add seven tablespoonfuls of sugar, the well-beaten yolks of four eggs and the grated rind and the juice of two lemons and bake. While this pie is baking beat the whites of the four eggs and one heaping table- spoonful of pulverized sugar to a stiff froth; when the pie is baked spread this smoothly over the top, then set in the oven for two or three minutes; this is long enough to give it the desired golden brown color. May Johnson. LEHON PIE— No. 3. For two pies grate the rinds and use the juice of three large lemons, stir one-half cup of butter and two cups of sugar to a cream, then add four eggs well beaten, then the lemons beat well again, and bake with an under crust. Mrs. S. D. Hillier. SLICED LEMON PIE. Line a pie plate with rich pie crust, then put in a cup of sugar. Pare one large lemon or two small ones, taking care to leave none of the white rind. Slice very thin, removing all seeds. Put on a top crust, with a fork puncture holes in top, pinching down edges well, so that the juice does not escape. Bake fifteen minutes. Serve cold. Mrs. John R. Clute. CHOCOLATE CREAM PIE. Heat one pint of milk to scalding, add one-third of a cake of Baker's chocolate, beat the yolks of four eggs with one coffee-cupful of sugar, then add the milk and the whites of the eggs last. Flavor with vanilla. A puff paste should be made for this and previously baked. Mabel Sanderson. PINEAPPLE PIE. Take a large pineapple, pare and grate it, add to it one-half pound of sugar, one cup of butter, a small glass of wine, one tablespoonful of rose water, a little grated nutmeg; mix all together, adding a few cracker crumbs, then bake with two crusts, like an apple pie. Marcia Clements. A FRENCH TART. Pound eight macaroons fine; pour boiling milk over them to form a light batter, add six well-beaten eggs, sweeten, pour into a saucepan and stir over the fire until it thickens; add one- fourth of a cup of butter and PASTRY, PIES AND TARTS. 209 the juice of one orange. Line a dish with pastry; add the mixture and bake twenty minutes. Just before serving, sift powdered sugar over it. Mrs. Merinda Clay. STEWED SQUASH OR PUMPKIN FOR PIES. Medium, deep-colored pumpkins are the best. Cut in half, remove the seeds, then cut up in thick slices, pare the outside and cut again in small pieces. Put one-half of it into a granite saucepan with a very little water; let cook slowly until tender. Now set the pan on the back of the stove and cook slowly, stirring often until the moisture is dried out and the pumpkin looks dark and red. It requires cooking at least half a day to have it dry and rich. When cool press through a colander. As only one-half of the pumpkin is required the other half can be dried and used at some future time. E. V. A. PUMPKIN PIE. (Like Mother Makes.) One quart of milk, three small cupfuls of boiled and strained pump- kin, one and one-half cupfuls of brown sugar, one-half cupful of molasses, the yolks and whites of three eggs beaten separately, a little salt, one level tablespoonful each of ginger and cinnamon. Beat all together and bake with an under crust; enough for three pies. Hubbard squash may be substituted for pumpkin if latter is not at hand. Amy Brooks. SQUASH PIE. Add two cups of milk to four and one-quarter cups of sifted squash. Use five eggs, one and one-half cups of brown sugar and one-half of a nutmeg, grated, with a teaspoonful of cinnamon; salt to taste. Bake on single crust three-quarters of an hour. Mrs. Sally Bowles. DATE PIE. Soak one pound of dates over night in a little water and stew them in the same the next morning until soft enough to strain through a colan- der; add one quart of rich milk, three well-beaten eggs, a pinch of salt, butter size of a walnut and four or five gratings of nutmeg. Bake with an under crust. This quantity is sufficient for three pies. Icing may be made for the top. Ida M. Baxter. PRUNE PIE. Stew and mash through the colander a pound of prunes, one cup of pulp; add one cup of thin, sweet cream, a teaspoonful of corn-starch rubbed smooth in a little cold milk, the yolks of two well-beaten eggs and one-third of a cup of sugar. Put in two spoonfuls of apricot, peach or pear juice for flavor; line a pie plate with crust, fill with the mixture and 210 PASTRY, PIES AND TARTS. bake quickly. Do not burn. Beat with the whites two tablespoonfuls of powdered sugar and spread over the top of the pie, brown lightly. Mrs. B. Melendy. PEACH OR PLUM PIE. Peel, stone and slice good flavored peaches. Line a pie plate with crust and lay in the fruit, sprinkling sugar liberally over in proportion to the sweetness of the peach. Dot with butter; add a very little water and bake with an upper crust, or with cross-bars of paste across the top. Julia T. Tibbitts. nOCK CHERRY PIE. One cupful of cranberries; prick each one with a fork to keep them from cooking to pieces, one cupful of sugar, one-half cupful of water and one tablespoonful of flour wet in a little of the water. Stir all together and bake between two crusts. Mrs. Orval Townsend. VINEGAR PIE. Line pie tin with good crust; take three tablespoonfuls of flour, one teacupful of sugar and mix well. Now add three-quarters of a cupful of good vinegar and one-quarter of a cup of water; flavor with nutmeg and cover with strips of crust. Lay on bits of butter and bake in a moderate oven. L. A. Gregg. MOCK MINCE PIE. Take two cupfuls of sugar, one cup of fine bread-crumbs, one cup of water, one-half cupful of vinegar, one-half pound of chopped raisins, a piece of butter the size of an egg, one teaspoonful each of cinnamon and nutmeg. Make a good crust for it. Hattie King. riARLBOROUGH PIE. One cup of strained stewed apples, one cup of sugar, one cup of milk, one-quarter of a cup of butter, two eggs well beaten, nutmeg, bake with under crust only. Mrs. Geo. Spence, RHUBARB PIE. Select the red stalks, those that have grown in the sun, cut off where the leaves commence, strip off the outside skin, then cut in pieces one-half inch long; line a pie dish with paste, put a layer of the rhubarb nearly an inch deep, a large teacupful of sugar, sprinkle with salt, shake over a little flour, cover with a crust, slit in the center, trim off the edge and bake in a quick oven until done. Rhubarb pies made in this way are altogether superior to those made of the fruit stewed N. E. L. PASTRY, PIES AND TARTS, 211 RHUBARB PIE (STEWED). Stew and sweeten fruit to taste. Line a dish with paste; brush the paste over with the beaten white of an egg to keep it from becoming soggy. Put only one-half cup of water to a two-quart saucepan of the rhubarb in stewing, or it will be too juicy. Fill the dish three-quarters full, put strips of paste across as for a tart pie, and bake in a quick oven until the crust is done. Katharine. GOOSEBERRY PIE. Line a deep dish and fill with ripe or green gooseberries, regulating the quantity of sugar you use by their sweetness (one cup at least); sift over this a small teaspoonful of flour, add a very little butter, then cover with a crust and bake. R. A. B. CUSTARD PIE. Beat three eggs well, add one pint of milk, a little nutmeg grated, one- half cup of sugar and any flavor to suit, though vanilla is the best. There is a perforated pie plate made which is especially suited to custard pies, as the steam escapes and prevents the pie becoming soggy. The crust may be baked light brown before adding the custard. Pricking the dough before baking prevents blistering. Mrs. James Morrison. CUSTARD PIE— No. 2. Six eggs, one and one-half cupfuls of sugar, one cupful of butter, six tablespoonfuls of corn-starch or flour and three cups of milk; flavor to taste. This is sufficient for three pies; bake with one crust only. Eunice Forshee. MINCE PIES. Four pounds of lean boiled beef when cold, chopped fine, twice as much of chopped green tart apples, one pound of chopped suet, three pounds of raisins, seeded, two pounds of currants picked over, washed and dried, one-half pound of citron, cut up fine, one pound of brown sugar, one quart of cooking molasses, two quarts of sweet cider, one pint of boiled cider, one tablespoonful of salt, one tablespoonful of pepper, one tablespoonful of mace, one tablespoonful of allspice and four tablespoon- fuls of cinnamon, two grated nutmegs, one tablespoonful of cloves; mix thoroughly and warm it on the range until heated through. Remove from the fire and when nearly cool, stir in a pint of good brandy and one pint of Madeira wine. Put into a crock, cover it tightly and set in a cold place where it will not freeze, but keep perfectly cold. Will keep good all winter. Chef de Cuisine, Astor House, N. Y* 212 PASTRY, PIES AND TARTS. MINCE PIES— No. 2. Take two pounds of beef, boil and chop it very fine; one-half pound of suet, chopped fine; six large apples, pared and chopped; two pounds of currants, one-half pint of wine, glass of rose-water; sugar and spice to your taste. C. A. B. niNCE PIES— No. 3. Select a nice shin of beef and boil down till very tender, add one pound of clear beef suet chopped very fine, a tablespoon of salt, six pounds of greening apples peeled, cored and chopped, three pounds of seedless raisins, three pounds of currants carefully cleaned, one pound of brown sugar, a cup of maple syrup, one-half pound of citron, shredded, one-half pound of candied lemon peel, one quart of the best cider. Instead of cider, some persons put in a quart of Madeira wine and a little brandy. I prefer the cider. Marion C. Howitt. EQQ MINCE HEAT (FOR PIES). Take six hard-boiled eggs and shred them very fine; take double the quantity of beef suet and chop very small; wash one pound of currants and dry them; the peel of one large or two small lemons chopped up; six tablespoonfuls of vinegar, sweetened; a little mace, nutmeg and salt, with sugar to your taste; add one-quarter of a pound of candied orange and citron, cut into thin slices. Mix all well together and press it into a jar for use. Mrs. Maria Colby. CUSTARD TARTLETS. Line some patty pans with a good crust. Make a custard, flavor it nicely, and three-parts fill the pans with custard. Bake the tartlets in a gentle oven. Take them out, let them cool, and spread a little sugar icing over them. Strew a little more sugar on the top, and bake them in a gentle oven until the icing is crisp. If a richer tartlet is wanted, a little jam may be put over the custard. Time: about one-quarter of an hour to bake the tartlets. F. E. R. CREAn PIE. One cup of sweet milk, one cup (large) sugar, yolks of three eggs, butter the size of an &gg, one tablespoonful of flour. Boil until it thick- ens, stirring constantly. Then fill the shell (which has been baked pre- viously) with the mixture and ice with whites of eggs. Mrs. R. W. Campbell. CREAM PIE— No. 2. For one pie take the yolks of two eggs and one-half teacupful of granulated sugar and beat well; then add one large teacupful of rich, PASTRY, PIES AND TARTS, 213 sweet milk, one-half teaspoonful of butter and one teaspoonful of corn- starch or flour. Put upon the stove in a double boiler and cook until creamy. Have a rich crust baked and fill with this filling. Beat the whites of the eggs stiff, sweeten to taste and spread on top. Set in the oven to brown. If made with care there is none better. Mrs. E. C. Davis. BUTTERFLY PIE. One cup of butter, one cup of molasses, one-half teaspoonful of soda, two cups of sugar, one cup of warm water and five cups of flour. Mix the water, molasses and soda and put into crusts, then mix crumbs of butter, flour and sugar and sprinkle over. Helen Morse. RASPBERRY, CHERRY OR GOOSEBERRY TURNOVERS. Take a good light crust, roll it out two or three times, then leave it Dne-quarter of an inch in thickness. Cut it out in rounds with a small basin, and lay a few black raspberries, cherries or gooseberries, which have been stewed with sugar, on one-half of each round. Turn the other half over the fruit, fasten the edges securely, and bake on tins in a moder- ate oven. Serve with sifted sugar. Mrs. C. I. Burt. CHEESE PIE. One teacupful of sour milk curd slightly salted, two eggs, three- fourths of a cup of sweet milk, one-half cup of sugar and one-half cup of English currants well cleaned. Rub the curd thoroughly before mixing with the other ingredients. Bake in a deep pie tin lined with rich crust. Powder with cinnamon. Mrs. Mary C. Bartlett. TARTS. Small, round, heart-shaped or oblong shallow pans are required for tarts proper. Line with paste and bake; when cool fill with jam or pre- serve, or meringue. A few stars or leaves or strips of paste criss-crossed are placed on the top of fruit tarts. Dried fruit, stewed until thick, makes fine tarts; pineapple and chocolate cream fillings are fine. Mary Manning. MERINGUE TARTS. Take tarts of any preserved fruit and after beating the whites of two eggs to a froth mix very slowly with them one-quarter of a pound of sugar flavored with lemon or pineapple. Cover the tarts thick, about three- quarters of an inch deep, with this n Ixture, smoothing evenly on; set in the oven to brown slighlty and serve, either hot or cold. Josephine LaRue. 214 PASTRY, PIES AND TARTS. SAND TARTS. Mix twelve ounces of butter, one pound of white su^ar, two pounds of flour, one egg, three tablespoonfuls of cold water. Roll very thin and cut into squares or diamonds. Before baking wash the tops with the white of an egg. Sprinkle powdered loaf-sugar and cinnamon over them„ Place four or five blanched almonds on each tart. Mrs. Jane Carnes. GREEN GOOSEBERRY TART. Stem the gooseberries. Put into a porcelain kettle with enough water to prevent burning and stew slowly until they break. Take off, sweeten zvell. When cold pour into pastry shells and bake with a top crust of puff paste. Brush all over with beaten egg while hot, set back in the oven to glaze for three minutes. To be eaten cold. The Household. Q005EBERRY PUREE FOR PIES AND TARTS. Pick over four pounds of green gooseberries; boil them in one-half pint of water until they are soft, and rub them through a fine hair sieve; add one pound of sugar to every pound of berries, mix well, fill some bottles with this puree, cork, and tie the bottles with a string, and boil them in water twenty minutes. This is an excellent filling for pies, tarts and ices. Mrs. C. Lane. ENGLISH CHEESECAKES. Boil one pint of sugar twenty minutes in two-thirds of a pint of water, stir in one and one-half cups of cocoanut and boil twelve minutes longer; while warm, stir in one-quarter of a pound of butter; add the yolks of six eggs well beaten; line patty-pans with rich paste, fill and bake. Miss Maumie Hutchins. APPLE CHEESECAKES. Pare and core a pint of apples and stew them with a pint of sugar, the finely-chopped rind of a lemon, a teacupful of water and three table- spoonfuls of butter; take three eggs, beat them well, and mix all thor- oughly together; bake for one-quarter of an hour in patty-pans lined with under crust. Mrs. Julia Harrison. NEAPOLITAINOES. Make enough puff p?^te for a pie, roll into a sheet one-half inch thick, cut into oblongs three inches in length and two inches in width. Bake in quick oven; when done spread one-half of the strips with jam and put the other half over, forming pairs with jelly between; dust with sugar. Mrs. J. H. Hoover. Uiiir/sAMii nfVNO HOW-TO MAKETHEN TO INSURE success in cake, cooky and doughnut making, use none but the best ingredients, and have all the materials ready before commencing to mix them. The flour should be sifted, then measured, the cream of tartar or the baking-powder should be well incorporated with the flour, butter should be soft but not melted and if too salty, rinse two or more times with cold water, sugar (pulverized, never granulated) should be sifted, eggs fresh and thoroughly cold, spices ground, raisins seeded and currants stemmed, washed and thoroughly dried. HOW TO PUT A CAKE TOGETHER. The following rule of putting a cake together, never fails. Work the butter and sugar to a cream, beat the whites and yolks of eggs separately (the whites to a stiff froth, the yolks to a cream), then add yolks to the creamed butter and sugar, afterwards add the milk, then the flavoring, next the whites of the eggs, and lastly the flour, by degrees. If fruit is added, dredge flour over it, stirring it in slowly and thoroughly before the flour. Where the recipe calls for baking-powder and you are out of it, use soda and cream of tartar in the proportion of one level teaspoonful of soda to two heaping teaspoonfuls of cream of tartar. Sift the cream of tartar into the flour, dissolve the soda in a teaspoonful of boiling water, adding it to the cake before adding the whites of the eggs. When sour milk is used, always use soda, not baking-powder. If soda and sour milk are called for — sweet milk and baking-powder can be substituted by using two and one-half teaspoonfuls of baking-powder to a quart of flour. Avoid stirring cake after the sugar and butter are creamed, but beat from the bottom, up and over. HOW TO BAKE A CAKE. Cake pans should be lined with buttered writing paper. To test the cake when baking, insert a broom straw — if not sticky, the cake is done. Do not open the oven door often. It reduces the temperature and causes the cake to fall. A small dish of water in the oven will prevent scorching. This is particularly necessary in gas-range ovens. Another good way to avoid burning is to lay a thin sheet of tin on the bottom of the oven and a piece of buttered brown oaoer over the top of the cake. 215 216 CAKES. PLAIN FROSTING OR ICINQ FOR CAKES. The quickest way of beating eggs to a stiff froth is to put them in a large cup and use the "dover beater." Some still prefer to use a platter and a silver fork. Either way is good. Above all things the eggs should be cold, and the dish on which, or in which, they are to be beaten should also be cold. Allow, for the white of one ^gg, one small teacupful of powdered sugar. Break the eggs, putting on them a small pinch of salt, then throw a small handful of sugar on them and begin beating at once; keep adding sugar at intervals until it is all used up. The eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting and one that will dry readily. Spread with a broad knife evenly over the cake. If it seems too thin, beat in a little more sugar. If desired the cake can be covered with two coats, the second after the first has become dry. If the icing gets too dry before the last coat is added it can be thinned with a little water, enough to make it work smoothly. The flavors mostly used for icing are strawberry, lemon, vanilla, almond, rose, chocolate, pineapple and orange. To ornament with figures or flowers, make up extra icing, keep about one-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as desired and dry as before; what is kept out to ornament with may be tinted pink with strawberry, blue with huckleberry juice, yellow with orange (using the grated rind of an orange strained through a cloth), green with'spinach juice and brown with chocolate, purple with grape juice. Currant, raspberry and cranberry juices color a delicate pink. Saffron, indigo and cochineal can be used for coloring yellow, blue and red instead of the fruits, but the former is much nicer and more healthful. FROSTING OR ICINQ (BOILED). Two cups of sugar and water to moisten. Let stand till it dissolves; boil slowly without stirring until it threads from the spoon. Beat the whites of two eggs to a stiff froth, when syrup is slightly cooled, stir in gradually, and beat until cold; season to taste with vanilla, lemon or what you prefer. C. Clements. DATE, RAISIN OR FIG ICINQ. Fruits chopped and added to the above icing substituted in place of the whites of eggs is a most palatable change. CAKES, 217 LEMON FROSTING. Take the juice of two lemons and add to it powdered sugar until thick enough to spread. Pour over top of cake and smooth with thin bladed knife which has been dipped in water. A. P. V. PLAIN VANILLA ICING. Break the white of one large ^g^ into a bowl and gradually beat into it one cupful of confectioners' sugar. Beat for three minutes, add one- half teaspoonful of vanilla extract and spread thinly on the cakes, Maria Parloa. PLAIN CHOCOLATE ICING. Make a vanilla icing, and add one tablespoonful of cold water to it. Scrape fine one ounce of chocolate and put it in a small iron or granite- ware saucepan, with two tablespoonfuls of confectioners' sugar and one tablespoonful of hot water. Stir over a hot fire until smooth and glossy, then add another tablespoonful of hot water. Stir the dissolved choco- late into the vanilla icing. Maria Parloa. GLAC6 ICING. See Chocolate Glac6 Cake. COCOA FROSTING. Four teaspoonfuls of cocoa, two tablespoonfuls of cold water, three tablespoonfuls of hot water, one-half teaspoonful of vanilla, about one and three-fourth cups of confectioners' sugar. Put the cocoa in a small sauce- pan; add the cold water and stir until perfectly smooth, then the hot water, and cook for one or two minutes; add vanilla and a speck of salt, then stir in enough sugar to make it stiff enough to spread nicely. Beat until smooth and glossy and free from lumps. If too thick add a little cold water. If not thick enough add a little sugar. Never make a frost- ing so stiff that it will have to be made smooth with a wet knife. It is better to let it run to the sides of the cake. For frosting sides of the cake make a little stiffen This frosting never cracks as an &^g frosting but is hard enough to cut nicely. Miss Elizabeth K. Burr. CHOCOLATE AND WHITE ICING. Put into a granite-ware saucepan two gills of sugar and one-half of water and boil gently until bubbles begin to come from the bottom — say, about five minutes. Take from the fire instantly. Do not stir or shake the sugar while it is cooking. Pour the hot syrup in a thin stream into 218 CAKES. the whites of two eggs that have been beaten to a stiff froth, beating the mixture all the time. Continue to beat until the icing is thick. Flavor with one teaspoonful of vanilla. Use two-thirds of this as a white icing and to the remaining one-third add one ounce of melted chocolate. To melt the chocolate shave it fine and put in a cup, which is then to be placed in a pan of boiling water. Maria Parloa. ICINQ OF MAPLE SUQAR. Maple sugar makes a nice icing for those who are fond of very sweet things. Melt a cup of sugar in one-half cup of water. Boil till it threads from spoon, then beat in the white of an ^gg beaten to a froth and stir to a smooth cream. Spread this icing while warm. Vermont Housekeeper. GERANIUM CAKE. Cream one-half teacupful of butter with one cupful of pulverized sugar; add, gradually, two-thirds of a cupful of water and two rounded cupfuls of flour which have been sifted with two teaspoonfuls of baking- powder; then fold in the stiffly-beaten whites of three eggs. Line a square with writing paper, butter it and place on the bottom a layer of rose- geranium leaves. Pour the mixture over the leaves, and bake. The result will be a delightful flavor, similar to the odor of rose petals; the leaves pull off readily. Boil one-third of a teacupful of water and one tea- cupful of sugar till it hairs, then add three tablespoonfuls of sweet cream and beat till cool; pour quickly over. G. O. A. HAPLE SUQAR CAKE. One &gg, one cup of shaved maple sugar, two thirds of a cup of sour cream, one-third of a teaspoonful of soda dissolved in a little hot water, a pinch of salt and one and one-half cups of flour; beat the sugar and Qgg, add the dissolved soda to the cream, then stir in the flour and bake. To be eaten warm. Vermont Maple Sugar Housewife. SOUTHERN FRUIT CAKE. One cupful each of butter, sugar and molasses, one-half cupful of sour cream, three cupfuls of flour, three eggs, yolks and whites beaten sep- arately, one teaspoonful of cinnamon, one-half teaspoonful each of cloves and allspice, and one-fourth of a nutmeg, grated, one-half pint of seeded raisins, one-half cup of currants, one-half teaspoonful of soda. Mix in order named; dissolve soda in one tablespoonful of hot water and add last. Bake in slow oven. Delicious. Plantation Recipe— Cloe. CAKES. 219 DRIED APPLE PIE. Soak four cups of dried apples over night in cold water; in the morn- ing drain and chop fine; stew till clear in two cups of syrup. Use one cup of brown sugar, one cup of buttermilk, three-quarters of a cup of butter, two eggs, one tablespoonful of soda, one tablespoonful of mixed spices and one nutmeg, grated; stir quite stiff and bake slowly. Add any kind of fruit you like or a pound of raisins. Mrs. M. E. Hilton. LOAF FIG CAKE. One cup of butter, one cup of sugar, one cup of milk, the whites of three eggs, two teaspoonfuls of baking-powder and flour to make dough. Wash and split one-half pound of figs; put in a deep pan a layer of dough, then one of figs. Alternate till all are used and bake in a moderate oven. Mrs. J. E. Taintor. HONEY CAKE. Stir one-half pint of sour cream into a pint of flour. Add one-half teaspoonful of ground ginger, one-quarter of a teaspoonful of powdered cinnamon, two tablespoonfuls of sugar and honey; mix thoroughly and when the cake is ready for the oven, add one-half teaspoonful of soda, dissolved in small quantity of hot water. Beat again for a few minutes, pour the mixture into a buttered mold, and bake in a good oven. This cake may be eaten warm if wished. Mrs. Henrietta Colby. GRAHAM CAKE. Take one cup each of raisins, sugar and sour cream; stew raisins till tender and add flour to them; one-half teaspoonful of soda, a pinch of salt, two eggs; stir stiff with sifted graham flour and bake. An excellent cake. M. A. C. BLACK CAKE. Three pounds of butter, three pounds of flour, three pounds of sugar, six pounds of currants, four pounds of raisins, two pounds of citron, one ounce of cinnamon, one ounce of mace, one nutmeg, thirty eggs, one pint of wine. Mrs. M. Garribrant. MOTHER'S TIP-TOP CAKE. One and one-half cups of sugar, one-half cup of butter, one cup of sweet milk, the whites of three eggs beaten stiff, two and one-half cups of flour, two teaspoonfuls of baking-powder; flavor to suit. A. V. HOLCOMB. 220 CAKES, WHITE LOAF CAKE. One and one-half cups of pulverized sugar, one-half cup of butter, one and one-half cups 'of flour, one-half cup of corn-starch, one-half cup of sweet milk; two teaspoonfuls of baking-powder; flavor with a few drops of lemon or vanilla extract, whites of six eggs. Mrs. A. P. Lyon. "REBECCA" CAKE. One cup of granulated sugar, one-half cup of butter (scant), one beaten ^gg, one cup of sweet milk; then add one pint of flour, two tea- spoonfuls of baking-powder, one teaspoonful each of cinnamon, cloves, all- spice; sift three times. Miss M. Rusk. LINCOLN CAKE. Two eggs, two cups of sugar, one-half cup of butter, one cup of milk, three cups of flour, two teaspoonfuls of baking-powder. Mrs. a. Barton. CAKE WITHOUT BUTTER OR EQQS. Two cups of sugar, two cups of sweet cream, four cups of flour, two small teaspoonfuls of soda dissolved in a little milk, currants or chopped raisins. Sour milk or buttermilk can be used, but must not be very sour, small piece of butter may be added, but good without; season to taste. Mrs. Mary Yates. FEATHER CAKE. (Good.) One cup fine granulated sugar, one-half cup of sweet milk and cream (more milk than cream) one scant tablespoonful butter, one cup of flour sifted with one teaspoonful baking powder, teaspoonful of vanilla. LiLLIE. BEAUTIFUL CAKE. Three cups of sugar, two cups of butter, five cups of flour, one pound of fruit, one cup of milk, five eggs, one teaspoonful of soda. Mrs. E. M. Buchanan. SCRIPTURE CAKE. Four and one-half cups of i Kings 4:28, flour; one and one-half cups of Judges 5:25, butter, L. C; two cups of Jeremiah 6:20, sugar; two cups of I Samuel 30:12, raisins; two cups of Nahum 3:12, figs; one cup of Num- bers 17:8, almonds; two tablespoonfuls of i Samuel 14:25, honey; season to taste with 2 Chronicles 9:9, spices; six of Jeremiah 17:11, eggs; a pinch of Leviticus, salt; one and one-half cups of Judges 4:19, milk, L. C; two TEACH THE BOYS AND GIRLS TO MAKE THEIR OWN CANDY And yet we check and chide The airy angels as they float about us, 1. Stanley's Fudges 2. Miss Parloa's Chocolate Creams 3. Edwin's Ribbon Candy. 4. Fancy Bon Bon Basket. With rules of so called wisdom, till they grow The same tame slaves to custom aud the world 5. Palmer's Pineapple Glace. 6. Janet's Peppermint Drops 7. Ethel's Candied Cherries. JJ, Crystallized Lemon (Southern Rectpe, GOODIES FOR THE LUNCH BOX AND HOW TO MAKE THUm ». Greenacre Hermits. (See Page 251.) 4. Unsurpassed Raisin Pies. 2. Elsie's Cocoanut Cookies. (See Page 252.) (See Page 203.) <- 3. Nut Macaroons— French Recipe. O 5. Mrs. Payne's Canadian Coffee Cake. (See Page 338.) (See Page 231.) CAKES. 221 teaspoonfuls of Amos 4:5, baking-powder. Follow Solomon's prescrip- tion for making a good boy by Proverbs 23:14 — "thou shall beat him well with a rod" — and you will have a good cake. Mrs. Cynthia Pullman. CAMPAIGN CAKE. Two cups of sugar and one-half cup of butter beaten to a cream; to this add one cup of cold water and three cups of flour sifted with three teaspoonfuls of baking-powder five times. Then add the whites of five eggs beaten to a stiff froth and one teaspoonful of lemon. Mrs. Carrie Vroman. WHITE LILY CAKE. Whites of six eggs, two cups of sugar, three cups of flour, one cup of sweet milk, three-fourths of a cup of butter and two heaping teaspoonfuls of baking-powder. Use any flavoring desired. Miss Daisy Thomas. WHITE SPONGE CAKE. The whites of eight eggs beaten to a froth, one cup of flour, one and one-half cups of pulverized sugar and one teaspoonful of cream of tartar. Sift the flour, sugar and cream of tartar together several times, then add about one-half of it slowly to the eggs, then put in two tablespoonfuls of sweet milk; add the remainder of the flour and stir for a few seconds. Flavor with lemon and bake in a moderate oven. Mrs. M. McDuffie. BREAD CAKE (RAISED). When making wheat bread, as soon as the dough is light enough for the oven, take off enough for a large loaf, mix with it a teacupful of pow- dered sugar, the same of butter that has been mixed smooth with a cup of warm milk. Add a beaten Qgg, knead well, put into a square pan, dust it with flour, cover, and set it to rise again. As soon as it is light, bake in a moderate oven and wrap at once on taking out, in a thick cloth. Mrs. Sally Graham. STOLLA (RAISED CAKE). Take nine cups of flour and set with two cents' worth of yeast, three cups of milk. Set this about one hour before making stiff. Put the yeast and milk in the center of the flour. When raised add two eggs, one and one-quarter cups of butter, one and one-half cups of sugar, salt, rind of a lemon, a little sugared or candied orange, one-quarter of a pound of cit- ron, one-quarter of a pound of almonds, two tablespoonfuls of brandy, one 322 CAKES. pound of seedless raisins. Cream the butter and sugar, then add the eggs, and mix this with the other ingredients, and then work all the flour in. Let rise over night. In the morning make into loaves and let rise again. Then bake a little more than an hour. Mrs. Casper. CHOCOLATE MARBLE CAKE. Put one ounce of chocolate and one tablespoonful of butter in a cup, and set this in a pan of boiling water. Beat to a cream one-half cup of butter and one cup of sugar. Gradually beat in half a cup of milk. Now add the whites of six eggs, beaten to a stiff froth; one teaspoonful of vanilla, and a one and one-half cups of sifted flour, in which is mixed one teaspoonful of baking-powder. Put about one-third of this mixture into another bowl and stir the melted butter and chocolate into it. Drop the white-and-brown mixture in spoonfuls into a well-buttered, deep cake- pan, and bake in a moderate oven for about forty-five minutes; or, the cake can be baked in a sheet and iced with a chocolate or white icing. Maria Parloa. WASHINGTON CAKE. Cream three-fourths of a pound of butter and one and one-fourth pounds of brown sugar. Add the beaten yolks of six eggs, one pint of sweet milk and one and three-fourths pounds of sifted flour into which has been sifted two teaspoonfuls (reserving a little of the flour to mix with the fruit). Then add three-fourths of a pound of currants, one-half pound of seedless raisins, one-fourth of a pound of citron, sliced, and one- half of a nutmeg, grated, and lastly, the beaten whites of eggs. Bake very slowly for two hours. J. A. B. PORK CAKE. One pound of salt pork chopped fine, three cups of boiling water, three cups of molasses, two cups of sugar, three teaspoonfuls of soda, two pounds of raisins (chopped and rubbed in flour), one grated nutmeg, two teaspoonfuls of cloves and two teaspoonfuls of cinnamon; stiffen with flour. Long bread-pans are nicest in which to bake the cake. Mrs. Oliver Huff. LOAF COCOANUT CAKE. One-half cup of butter, one cup of sugar, one and one-half cups of flour, one rounding teaspoonful of baking-powder, two eggs, one cup of grated cocoanut and a pinch of salt; beat butter and sugar till light and creamy, add the yolks of the eggs, then the flour, salt and baking-powder CAKES. 223 sifted together alternately with the cocoanut; lastly, fold in the whites of the eggs gently, so as not to destroy their lightness. Bake in a steady oven about forty minutes. Mrs. Julia Cross. HARRISON CAKE. One cup of sugar, one cup of New Orleans molasses, one cup of but- ter, three eggs, four cups of flour, two teaspoonfuls of baking-powder, and one pound of seedless raisins. Spice to suit taste. Put together as above. Mrs. Henrietta Hildreth. SILVER OR GOLD CAKE. A generous half-cup of butter, one and one-half cups of sugar, two full cups of sifted flour, one-half cup of sweet milk, one teaspoonful of cream of tartar, one-half teaspoonful of soda and the whites of eight eggs. The gold cake is made with precisely the same ingredients save that the yolks of eight eggs are used. A. O. W. CHOCOLATE LOAF CAKE. Take one and three-fourths cupfuls of sugar, two eggs, one-fourth of a cup of butter, one-half cup of sweet milk, two cups of flour, three tea- spoonfuls of baking-powder, one-quarter of a cake of chocolate dissolved in one-half cup of boiling water. Put the chocolate in last. Flavor with vanilla; stir hard. N. Gaylord. THANKSQIVINQ FRUIT CAKE. One pound each of butter, sugar and flour, ten eggs, yellows and whites beaten separately, one-half pound of citron, two pounds of seeded raisins, two pounds of currants, two teaspoonfuls of baking-powder, one teaspoonful each of allspice, cloves, nutmeg and mace; flour the raisins and currants so that they will not settle to the bottom of the cake. Bake in a slow oven four hours. Mrs. S. D. Hillier. CHOCOLATE GLAC6 CAKE. (Loaf Style.) Beat to a cream a generous half-cup of butter, and gradually beat ^ into this one cup of sugar. Add one ounce of chocolate, melted; also,- two unbeaten eggs; beat vigorously for five minutes, then stir in one-half cup of milk, and lastly one and one-half cups of flour, with which has been mixed one generous teaspoonful of baking-powder. Flavor with one teaspoonful of vanilla; pour into a buttered, shallow cake-pan, and bake for cne-half hour in a moderate oven. When cool, spread with glace icing. Glace Icing. — Put one-half cup of sugar and three tablespoonfuls of 224 CAKES, water in a small saucepan. Stir over the fire until the sugar is nearly melted. Take the spoon from the pan before the sugar really begins to boil because it would spoil the icing if the syrup were stirred after it begins to boil. After boiling gently for four minutes, add one-half teaspoonful of vanilla extract, but do not stir; then set away to cool. When the syrup is about blood warm, beat it with a wooden spoon until thick and white. Now put the saucepan in another with boiling water, and stir until the icing is thin enough to pour. Spread quickly on the cake. Maria Parloa. NEWPORT CAKE. Take one quart of flour, three eggs, three tablespoonfuls of white sugar, three tablespoonfuls of butter, two teaspoonfuls of cream of tartar, one teaspoonful of soda. It requires about one cup of milk to make stiff batter. Bake in a quick oven; eat warm or cold as liked. It is nice for a tea dish, and the children like it. Annie Goddard. PORK CAKE— No. a. A very rich cake is made of the following ingredients: Chop one pound of fat pork very fine, stone and chop one pound of raisins; pour a pint of boiling water over the pork. Mix with this one cup of molasses, two cups of sugar, eight cups of flour, one tablespoonful of ground cloves, one tablespoonful of cinnamon, one tablespoonful of soda, one Ggg\ add the white of the ^gg last. Mrs. Sarah Royce. WATERMELON CAKE. For the white part take two cups of sugar, two-thirds of a cup of but- ter, the same of sweet milk, the whites of five eggs, a heaping teaspoon- ful of baking-powder sifted into three cups of flour, any flavoring you pre- fer. For the red part take one cup of red sugar, commonly called sugar sand, one-half cup of butter, two-thirds of a cup of sweet milk, two cups of flour, one teaspoonful of baking-powder, the whites of five eggs and one-half pound of raisins or English currants for the seeds. In filling the cake pan put the white part outside and the red part inside. Just before putting it into the oven drop in your seeds where they belong. Mrs. Alice George. COCOANUT LOAF CAKE— No. 3. Use one cup of butter, four eggs (beaten separately), two cups of white sugar, one-half cup of sweet milk, one-half pound of dessicated cocoanut, ■t CAKES. 5i25 one teaspoonful of baking-powder; flour must be sifted in so as to make a soft batter but not soft enough to run. Bake slowly. Clara Buckley. ANGEL FOOD. The whites of eleven eggs, one and one-half cups of granulated sugar, one and one-half cups of flour, one teaspoonful of cream of tartar, one teaspoonful of vanilla. Beat the whites of the eggs to a stiff froth, then sift flour and sugar separately ten times. Add sugar and flour, a little at a time, to the eggs. Bake forty minutes. Use a pan which has never been greased. Mrs. Ellen Catlin. ANQEL CAKE. Use the whites of nine large eggs, a heaping cup of granulated sugar, a cup of flour sifted five times before measuring, one teaspoonful of baking-powder, a dash of salt, one-half teaspoonful each of lemon and vanilla flavoring. Separate the eggs, add salt and baking-powder to the whites and beat till very stiff; add sugar and flavoring, beat thoroughly, then carefully turn in the flour. Bake in a moderate oven fifty minutes. B. A. Nathan. BRIDE CAKE. As weddings are always in style, and as a cake made at home is not only more inexpensive, but also more desirable from the fact that the prospective bride usually compounds it, we give a very carefully prepared recipe for that purpose. This cake improves by being made some time beforehand. The following ingredients are necessary: One and one-half pounds of flour, one and one-half pounds of butter, one-half pound of candied lemon, one-half pound of candied orange, one-half pound of can- died citron, one pound of dried cherries, one and one-half pounds of dried currants (if the cherries are not used, take two and one-half pounds of currants instead), eight ounces of almonds, eight eggs, the rind of four oranges or of two lemons rubbed upon sugar, one-half ounce of spices, consisting of powdered cinnamon, grated nutmeg, and powdered cloves in equal proportions, one teaspoonful of salt and a small tumbler of brandy. If objected to, the brandy may be omitted, and another Qgg may be added. Wash, pick, and dry the currants, cut the cherries into moderate- sized pieces, slice the candied peel into thin shreds, blanch and pound the almonds, or cut them into very small pieces, and crush the flavored sugar to powder. Put the butter into a large bowl, and beat it to a cream, either with a wooden spoon or with the hand. Add very gradually the sugar, flour, and eggs, and when they are thoroughly mixed work in the rest of the ingredients, a little at a time, and beat the cake between every addi- 226 CAKES. tion. Beat it three-quarters of an hour. Line a tin hoop with double folds of buttered paper, pour in the mixture, and place it on a metal bak- ing-sheet with twelve folds of paper under it, and four or five on the top, to keep it from burning. Put it in a moderately heated oven and keep the oven at an even temperature until it is done. If the cake is to be iced, first prepare the almond part: Take one-half pound of almonds, throw them into boiling water, and skin them. Pound them in a mortar with a few drops of orange-flower water, one pound of fine white sugar, and as much white of egg as will make a soft stiff paste. Spread this over the top of the cake and keep it from the edge as much as possible. Put it in a cool oven, or in a warm place, till it is dry and hard. To make the sugar icing, put two pounds of icing sugar into a bowl and work into it the whites of two, or if necessary three, or even four, eggs. The whites must not be whisked, but thrown in as they are. Work the mixture to a stiff shiny paste, and whilst working it add occa- sionally a drop of lemon juice. Be careful to obtain icing sugar. If a drop of liquid blue is added it will look whiter. The icing needs to be worked vigorously to make a paste which will not run, and the fewer eggs used the better. The cake should not be iced until a short time before it is wanted, as it may become soiled. Spread the icing evenly over with hands wet with cold water, then smooth with an ivory knife, and put it in gentle oven to harden. Ornament the cake with little knobs of icing placed round the edge; and on the day of the wedding a wreath of white flowers and ^reen leaves may be placed round it by way of beautifying, or any more elaborate ornamentation that may suggest itself. Mildred H. CONVENTION CAKE. One teacupful of white sugar, one cupful of sweet milk, one &gg, one cupful of currants, two and one-half cupfuls of flour, two tablespoonfuls of butter, one teaspoonful of soda and two teaspoonfuls of cream of tartar. Bake or steam forty minutes. This cake can be eaten hot with a sauce as a pudding or cut up cold for tea. Julia Marvin. POUND CAKE. Take one pound and fourteen ounces of powdered sugar, one pound and two ounces of butter, twelve eggs, one and one-half pints of milk, three-fourths of an ounce of baking-bowder, three and one-half pounds of sifted flour; beat the eggs to a froth, rub sugar, butter and eggs together; then let stand till stiff and beat in milk and, lastly, the flour. Catharine Hayden. CAKES, 227 BLACK FRUIT CAKE. One pound of butter, two pounds of raisins, stoned, two pounds of currants carefully washed and one pound of dark brown sugar, one-half pound of citron, one teaspoonful each of cinnamon, allspice, nutmeg, cloves and soda, one tablespoonful of New Orleans or black molasses, seven eggs, one pound of flour and enough sour milk to mix it quite stiff. Bake slowly. I. M. Dell. GOLD CAKE— No. 2. Beat well the yolks of eight eggs, one cupful of granulated sugar, one- quarter of a cupful of butter, one-half cupful of sweet milk, one and one- half cupfuls of flour, two teaspoonfuls of baking-powder; cream the butter and sugar together. Beat the yolks thoroughly and stir in the butter and sugar; add the milk, then the flour, and stir hard. Bake in a cake mold about forty minutes. , B. Stagey. MARBLE CAKE. (Made of Ko-nut.) Two-thirds of a cupful of Ko-nut creamed with one and one-half cup- fuls of sugar, one-fourth of a teaspoonful of salt; add three eggs beaten light, one teaspoonful of vanilla, one cupful of water, three cupfuls of flour, three teaspoonfuls of baking-powder. Melt two ounces of Baker's chocolate in one tablespoonful of Ko-nut and add to one-third of above mixture. When filling the pan alternate the dark and light dough. Myrtie E. Robinson. SUNSHINE CAKE. Use whites of ten eggs, yolks of six, one teaspoonful of cream of tar- tar, one and one-half cupfuls of sifted pulverized sugar, one cupful of flour, the grated peel of one orange. Beat whites till stiff, then cream in one-half of the sugar; beat the yolks very light, add flavoring and balance of sugar; put yolks and whites together and add flour and cream of tar- tar; mix quickly. Put in angel-cake pan. Bake about one hour in a slow oven. Hilda Vanquist. VELVET SPONQE CAKE. Sift five times one-third of a cupful of flour, also sift five times one half cupful of granulated sugar. Whip the whites of four eggs to stiff froth, add when partially beaten one-fourth of a teaspoonful of cream of tartar. Beat in the sugar, then the yolks of three eggs and lastly the flour, stirring very lightly after adding the flour. Fla\or with vanilla. Bake in an un buttered pan forty -five minutes. Gretta Tibbitts. 228 CAKES. IDEAL SPONGE CAKE. Two cupfuls of sugar, two cupfuls of flour, four eggs, one heaping tea- spoonful of baking-powder, three-quarters of a cupful of hot water, grated rind of lemon. Stir together until creamy the sugar and the yolks of the eggs; add the flour and baking-powder which have previously been sifted together four times; then add the hot water; stir well until smooth and velvet-like; next add the whites of the eggs beaten stiff; flavor with lemon. The batter may seem too thin, but will be all right; L. B. M. CORN-STARCH CAKE. One-half cupful of starch, one-half cupful of flour, one-half cupful of flne granulated sugar, one-third cupful of butter, one teaspoonful of bak- ing-powder and two small eggs. Beat the butter to a cream, add to it the sugar, then the eggs, and mix all well together. Stir in the flour, corn- starch and baking-powder previously sifted together. Beat for five min- utes and bake immediately in a moderate oven. When done remove from the pan and stand the cake on its side to prevent its getting heavy. B. I. T. OLD-FASHIONED SEED CAKE. Two cupfuls of flour, one-half cupful of sugar, one-half cupful of but- ter or clarified drippings, one teaspoonful of baking-powder, one Qgg, about two-thirds of a cupful of milk, one teaspoonful of caraway seeds and a pinch of salt. Stir together the flour, salt and baking-powder, rub in the butter lightly, and add the sugar and seeds. Beat the egg light and add it with the milk. Bake one hour in a steady oven. Mrs. T. J. G. LEMON CAKE. Two scant cupfuls of sugar, one-half of a cupful of butter, three eggs, two and one-half cupfuls of flour, one cupful of milk, two rounding tea- spoonfuls of baking-powder, grated rind of one lemon and one-half tea- spoonful of salt. Beat the butter with half the sugar, then add gradually the remainder of sugar, with the well-beaten eggs; next put in the grated lemon rind, being careful not to use any of the white pith. Lastly stir in the flour with which the baking-powder and salt have been sifted, alter- nately with the milk. Bake about forty minutes in a moderate oven and cover with lemon frosting. W. T. M. ORANGE CAKE. Two eggs, one cupful of sugar, one tablespoonful of melted butter, one-half cupful of milk, one and one-half cupfuls of flour, two level tea- CAKES. 220 spoonfuls of baking-powder and the grated rind and strained juice of one orange. Beat the eggs and sugar together, add the melted butter, then the milk and lastly the flour and baking-powder sifted together. Stir in the orange rind and juice just before putting into the pan. Bake about thirty-five minutes in a moderate oven. L. E. P. CHEAP SPONQE CAKE. Two eggs, one cupful of sugar, one-half cupful of hot water, one cup- ful of flour, one and one-half teaspoonfuls of baking-powder, one pinch of salt and the grated rind of one-half of a lemon. Beat the yolks of the eggs with half the sugar, then add the water, the remaining sugar, the lemon rind and the flour sifted with baking-powder and salt. Lastly fold in the whites of the eggs beaten to a stiff froth and bake twenty-five min- utes in a buttered and floured shallow pan. H. F. L. HOT WATER SPONQE CAKE. Four eggs beaten to a foam, two scant cupfuls of sugar, two cupfuls of sifted flour, two teaspoonfuls of baking-powder, two-thirds cupful of boil- ing water. Flavor to taste. Gracia Rulo. COCOA CAKE. (All measurements should be jevel.) One-half cupful of butter, one cupful of sugar, three eggs, one tea- spoonful of vanilla, three-fourths of a cupful of milk, six tablespoonfuls of cocoa, two teaspoonfuls of baking-powder and one and one-half to two cupfuls of sifted pastry flour. Cream the butter in a warm dish until soft, but not melted. Stir in the sugar gradually, beating well; then the beaten yolks of the eggs; also the vanilla. Sift the baking-powder and cocoa with one-half cupful of the flour and stir this into the mixture first; then alternate the milk and the flour, using enough flour to make the mixture stiff enough to drop from the spoon. Beat vigorously, then fold in the stiffly beaten whites of the eggs. Bake in a loaf in a moderately hot oven thirty-five or forty minutes, according to the size and shape of the pan. Miss Elizabeth K. Burr. B0N5ALINA CAKE. One cupful of butter, two cupfuls of sugar, three cupfuls of flour, one- half cupful of milk, five eggs, two teaspoonfuls of baking-powder. Bake in hearts and rounds. Addie Mellen. IS 230 CAKES. DATE CAKE. Two cupfuls of sugar, four eggs, two cupfuls of dates, two cupfuls of walnuts, two tablespoonfuls of flour, two teaspoonfuls of baking-powder Bake one-half hour in a slow oven. Mrs. Libbie Sales. SOUR CREAM NUT CAKE. (Fine.) Break two eggs in a large cup and fill the cup with sour cream. Put in a mixing bowl and add a level teaspoonful of soda and one cupful of sugar, beat all well, then add enough flour to make quite stiff, and flavor with vanilla. Take one pound of English walnuts, chop all but what you wish to put on top of the cake, and stir into the batter. Bake in a moderate oven. Ice the top and lay on the half meats. Mary L. Rowley. BOSTON TEA CAKE. Take two cupfuls of flour, one cupful of milk, two and one-half cup- fuls of sugar, two eggs, three teaspoonfuls of baking-powder and one tablespoonful of melted butter. Bake this cake twenty minutes. E. Harmon, COCOANUT LOAF CAKE— No. 3. Beat one-fourth cupful of butter to a cream; add gradually one cupful of powdered sugar, then three-fourths of a cupful of milk, then one cupful of cocoanut, add one heaping teaspoonful of baking-powder to two cupfuls of flour and sift; add flour and one teaspoonful of vanilla; fold in lightly the well-beaten whites of four eggs; bake in a loaf. This same recipe makes an excellent white cake by leaving out the cocoanut. C. A. R. nOUNTAIN CAKE. Take one pound of sugar, one-half pound of butter, one pound of flour, six eggs, the yolks and whites beaten separately, one cupful of sweet milk, three teaspoonfuls of baking-powder; make a frosting of three eggs and lay the same as for jelly cake. Flavor the cake with lemon and the frosting with vanilla. M. Y. Pease. MRS. LOTT'S CINNAMON CAKE. One pound each of flour, sugar and butter, the whites of two eggs beaten high; flavor. Cut thin and bake quickly; watch to see that they do not burn. When done wash with the white of an ^g% and powdered cinnamon. Blanched almonds may be used, in which case less butter is needed. Contributed. CAKES. 231 PLAIN FRUIT CAKE. One and one-half cupfuls of butter, three cupfuk of sugar, five cup- fuls of flour, one cupful of sour cream, five eggs, one teaspoonful each of soda, cinnamon and cloves and one small glassful of grape juice. Use nutmeg, raisins and currants to taste. If the cream is rich add one spoon^ ful more of flour. Mrs. James Woodruff. PICNIC CAKE. The ingredients needed for making two medium-sized cakes are: one and one-quarter pounds of flour, one-half pound of currants, the same of sugar, six ounces of butter, three eggs, four teaspoonfuls of baking-powder, six drops of essence of lemon (or small quantity of grated nutmeg) and one teacupful of milk. First well mix all the drv ingredients, lastly add- ing the eggs and milk; beat well for a few minutes and bake at once. Mrs. Sally O'Connell. PLAIN NUT CAKE. Take two cupfuls of sugar, one cupful of butter, three cupfuls of flour, one cupful of cold water, four eggs, one teaspoonful of soda, and two tea- spoonfuls of cream of tartar; mix well and last of all add two cupfuls of kernels of hickory nuts or walnuts, stir in thoroughly. Mrs. E. Ford. COFFEE CAKE. Use one cupful of brown sugar, one cupful of molasses, one-half cup- ful of butter, one cupful of strong coffee, one ^gg, or yolks of two, one heaping teaspoonful of soda in flour, one tablespoonful of cinnamon, one teaspoonful of cloves, two pounds of raisins, one-fourth of a pound of cit- ron. Soften the butter, beat with the sugar, add the eggs, spices, molasses and coffee, then the flour, and lastly the fruit dredged with flour. Mrs. H. O. Payne. SOFT GINGERBREAD. (None Better.) One-half cupful of sugar, one cupful of molasses, one-half cupful of butter, one teaspoonful each of ginger, cinnamon and cloves, two tea- spoonfuls of soda dissolved in one cupful of boiling water, two and one- half cupfuls of flour; add two well-beaten eggs the last thing before baking. Mrs. Katharine Douglass. ^^32 CAICES. SOFT GINGERBREAD— No. 2. One-half cupful of sugar, one cupful of molasses, one-half cupful ol butter, one teaspoonful each of ginger, cinnamon and cloves, two tea- spoonfuls of soda dissolved in one cupful of boiling water, two and one- half cupfuls of flour; add two well-beaten eggs the last thing before baking. (This is excellent.) Mrs. E. Wallace. PLAIN GINGERBREAD. One cupful of molasses, one cupful of sugar, one cupful of boiling water; dissolve one teaspoonful of soda in hot water; use one-half coffee- cupful of shortening, one teaspoonful of ginger and a little salt. Add flour enough to make it pretty stiff. ^ Mrs. Charlotte Gooding. CHOCOLATE GINGERBREAD. Mix in a large bowl one cupful of molasses, one-half cupful of soui; milk or cream, one teaspoonful of ginger, one teaspoonful of cinnamon and one-half teaspoonful of salt; dissolve one teaspoonful of soda in a teaspoonful of cold water; add this and two tablespoonfuls of melted but- ter to the mixture. Now stir in two cupfuls of sifted flour and finally add two ounces of chocolate and one tablespoonful of butter, melted together. Pour the mixture into three well-buttered deep tin plates, and bake in a moderately-hot oven for about twenty minutes. Maria Parloa. MOLASSES GINGERBREAD. One cupful of New Orleans molasses, one cupful of sugar, one-quarter cupful of butter, one cupful of warm water, one teaspoonful of soda dis- solved in the water, one teaspoonful of ginger, three and one-half cupfuls of flour. When taking this from the oven, do not invert the pan. H. Bailey. PLAIN GINGERBREAD— No. a. Melt one pound of butter in one quart of molasses that has been heated, take one-half pound of dark brown sugar, six eggs, three-quarters of a pound of ground ginger, one-quarter of a pound of ground allspice, two ounces of ground cloves, four tablespoonfuls of soda beaten into the molasses and three pounds of sifted flour. This amount can be reduced for a small family. Make it into loaves and bake in a moderate oven. Eat it cold. Harriet Haight. ii CAKES. 233 Ldwyer Cdwkes and rillin£(s for Same. NUT FILLING. Beat the whites of two eggs, one tablespoonful of powdered sugar to an egg, one cupful of chopped hickory or any nuts; frost the top with plain frosting and lay on the nuts whole. Lavinia Graves. ORANQB PINEAPPLE FILLING. Grate three oranges, rind and pulp, take out seeds and add one cup- ful of grated pineapple. Beat the whites of two eggs to a jstiff froth, stir into oranges and pineapple and sweeten to taste. Spread thickly between layers. Emily. HEATHER FILLING. Boil one and one-half cupfuls of granulated sugar with six tablespoon- fuls of water until it drops from the spoon in threads. Have ready beaten the white of one egg and pour the syrup slowly into it, beating all the time; flavor with extract of almonds. Spread between layers while warm and sprinkle each layer thickly with dessicated cocoanut. Ice the top in the same manner and sprinkle cocoanut all over the cake. Mrs. L. p. M. CHOCOLATE FILLING. Beat together thoroughly the whites of two eggs with enough confec- tioners' or powdered sugar to make a rather soft frosting (about one and one-half cupfuls), then stir into it one square of chocolate, previously melted. Beat all well together before using. Lida M. Smith. ORANGE FILLING. Take the juice of a large, ripe orange. Beat sugar with it till of con- sistence to spread. Stir till it is smooth and creamy; add a teaspoonful of the yolk of an egg. This amount should cover three layers. Mrs. G. Pope. CARAMEL FILLING. One cupful of brown sugar, one cupful of sweet milk, butter the size of an egg; boil till thick and flavor with vanilla. This must be spread on the cake before the filling is cold. May Lester. CHOCOLATE FILLING— No. 2. Take one pound of Baker's cocoa to four pounds of white sugar; mix thoroughly with cold water to a thin paste. Put over fire and stir till smooth. Let it cool. For layer cake this must be made quite thick. Mrs. Louise Cole. 334 CAKES, CHOCOLATE FILLINQ— No. 3, (Uncooked.) Melt one-quarter of a cake of chocolate in one-quarter of a cupful of hot water; stir in confectioners' sugar till thick enough to spread. Keep warm, but do not boil. Add a teaspoonful of vanilla extract. Stir till smooth. This will answer for three layers. Mrs. Julia Hoffman. FIG FILLING. , Take a cupful of figs, cut into small pieces and put into a granite pan on the stove; pour over them one-fourth of a teacupful of water and add one- half cupful of sugar. Cook all together until it will hair from the spoon. Spread between layers of cake. C. A. M. FRUIT FILLING. Four tablespoonfuls of chopped citron, four tablespoonfuls of chopped seeded raisins, one-half cupful of blanched almonds, chopped fine, also four tablespoonful of finely-chopped figs; boil three minutes in three tablespoonfuls of sugar dissolved in water. Beat the white of one egg to a stiff froth, then mix thoroughly into this the whole of the chopped ingredients. Put it between the layers of cake when hot. S. T. O. BANANA, PEACH OR PINEAPPLE FILLING. Cut bananas into thin slices and sweeten; prepare a cream by thor- oughly sweetening and whipping. Put a layer of fruit between the layers of cake and pour cream over each layer and over the top. , C- L A. APPLE FILLING. Peel and slice tart, ripe apples, put them on the fire with sugar to suit; when tender, remove, rub them, beat thoroughly and add a small piece of butter. When cold, spread between the layers. Cover the cake with icing. R. A. P. PRAIRIE CAKE. (Excellent.) One cupful of molasses, one-half cupful of brown sugar, one-half cup- ful of melted butter, one teaspoonful each of cloves and cinnamon, tvv-o teaspoonfuls of soda in one cupful of boiling water, two and one-half cup fuls of flour, yolks of four eggs well beaten and added last; for filling take ten tablespoonfuls of boiling water and two cupfuls of sugar; boil until It will hair, and pour over the beaten whites of four eggs and one cupful of chopped and seeded raisins; mix and spread at once over layers and on top. Try it. Mrs. L H. Hoffman. CAKES. 235 WHIPPED CREAM CAKE. Two-thirds of a cupful of sugar, two eggs, two tablespoonfuls of sweet milk, two tablespoonfuls of baking-powder, one cupful of flour; stir the sugar in the well-beaten yolks of eggs, then add "he whites beaten stiff, milk, flour, etc. Bake in two jelly tins eight or ten minutes. Filling. — Whip one cup of thick, sweet cream, then add two table- spoonfuls of pulverized sugar, season with vanilla and pour between and on top of layers. To be eaten while fresh. Mrs. I. H. Hoffman. PINEAPPLE CAKE. Yolks and whites of three eggs well beaten together, one and one- half cupfuls of powdered sugar, one-half cupful of cold water, two cupfuls of flour, one-half teaspoonful of soda, one teaspoonful of cream of tartar; make in layers and between and on top spread one can of grated pine- apple with the juice of one lemon sweetened to taste; with this mix beaten whites of three eggs, one cupful of powdered sugar and one tea- spoonful of vanilla. Lena Mather. CHOCOLATE CREAM PIES (CAKE). Beat to a cream one-half cupful of butter and one and one-quarter cupfuls of powdered sugar. Add two well-beaten eggs, a generous half cupful of milk and one and one-half cupfuls of sifted flour, with which has been mixed one and one-half teaspoonfuls of baking-powder. Bake this in four well-buttered, deep tin plates for about fifteen minutes in a moderate oven. Put one-half pint of milk in the double boiler and on the fire. Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour; stir this mixture into the boiling milk, beating well; add one-sixth of a teaspoonful of salt and cook for fifteen minutes, stirring often. When cooked, flavor with one-half teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth and then beat into them one cupful of pow- dered sugar and one teaspoonful of vanilla. Shave one ounce of choco- late and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk and stir into the beaten &gg and sugar. Spread on the pies and set away for a few hours. Maria Parloa. 236 CAJfCBS. DANDY OHIO CAKE. Two cupfuls of sugar, not quite two-thirds of a cupful of butter, three cupfuls of flour, one cupful of sweet milk, three eggs and three teaspoon- fuls of baking-powder; when mixed put two-thirds of the m'.xture in two tins; to the remaining one-third add three tablespoonfuls of molasses, one-fourth of a teaspoonful of cloves, one-half teaspoonful of cinnamon and one cupful of raisins, seeded and chopped. Bake thfs in third tin. Put the three layers together with the dark in the center with frosting between and on top. Notice. — In mixing, put together the usual way, except reserve one- half cupful of flour till the last and in it stir the baking-powder, adding a very little pinch of salt. Mrs. M. E. St. Clair. ILLINOIS CAKE. Five eggs, two cupfuls of sugar, one cupful of butter, two teaspoon- fuls of baking-powder, three cupfuls of flour and one cupful of milk; flavor with vanilla. Filling. — One cupful of sugar and enough water to dissolve the sugar; put in a pan and let it simmer on the stove until it candies. Then chop fine one cupful of seedless raisins. Stir them in the candied sugar, beat two eggs to a froth and, last of all, stir them in; flavor slightly with vanilla. Spread as you would other filling. This makes two small cakes. One-half the amount will be suflicient for most families. Mrs. Minerva Lane. MINNEHAHA CAKE. Take one and one-half cupfuls of granulated sugar, one-quarter of a cupful of butter, one-half cupful of milk, two cupfuls of flour, two tea- spoonfuls of baking-powder, the whites of six eggs beaten thoroughly. For filling use one cupful of stoned raisins, one cupful of hickory nut meats, chopped fine, one cupful of sugar. Cover these with water and boil down until thick enough to spread on cake. Mrs. H. P. Jones. MAPLE LAYER CAKE. Make the above layer cake. For a filling take two cupfuls of maple sugar (shaved), add one cupful of water and boil until it waxes when dropped in cold water. Remove from the fire and add two teaspoonfuls of butter; stir speedily and put between the layers. A delicious cake. Mrs. J. Adem, CAKES, 237 MARSHMALLOW CAKE. Cream together one tablespoonful of butter and one-half cupful of sugar, add the yolk of one e^gg, then one cupful of milk; fold in the beaten white of one e:gg and lastly stir in gradually two cupfuls of flour which has been sifted with two teaspoonfuls of baking-powder. Bake in three lay- ers. Take one-fourth of a pound of marshmallows; divide in three parts; when the cakes come from the oven place one-third of the marshmallows on each layer; put each layer in the oven until the marshmallows run together; now place one layer above the other and serve while hot. O. T. F. COCOANUT CREAM CAKE. (Excellent with rich cream.) Take one and one-half cupfuls of sugar, one teacupful of rich, sour cream, two eggs (well beaten), any kind of flavoring and lastly add one teaspoonful of soda sifted in two cupfuls of floun Beat all well, bake in layers in moderately hot oven. Filling. — Take the heavy, sweet cream from one pan of milk and beat until stiff; add a little sugar and beat again; spread between the layers and on top. Over the sweetened cream sprinkle fresh grated cocoanut. To be eaten while fresh. Mrs. L. A. Hall. ICE CREAM CAKE. The yolk of one Qgg and the whites of three, one cupful of sugar, one and three-fourths cupfuls of flour, one-half cupful of sweet milk, one-half cupful of butter, one-half teaspoonful of soda and one teaspoonful of cream of tartar. Bake in loaf. Icing. — Beat the yolks of two eggs, to which add eight tablespoonfuls of powdered sugar, and flavor to taste. Mae Brown. MICHIGAN FRUIT CAKE (LAYER). One scant cupful of butter, two cupfuls of sugar, three cupfuls of flour (measured before sifting), two teaspoonfuls of Price's baking-powder, rounded up, but not heaping, one cupful of sweet milk or milk and water, the whites of six eggs, three teaspoonfuls of lemon extract; cream the butter carefully, adding sugar, a little at a time and mixing thoroughly. Add the milk gradually, then flour and well-beaten whites alternately, mixing thoroughly. For the filling make icing of the whites of two eggs and one cupful of sugar, using recipe for boiled icing. Put a portion of the icing in separate dish and stir into it one cup of raisins, cut fine, mixed with citron and a few currants and spread between the layers. Ice the outside with the rest of the icingo C= W. HAMiLTONt 338 CAKES. HUCKLEBERRY CAKE. Make a. sponge of one-half cupful of milk, one-half cupful of brown sugar, one tablespoonful of butter, two cupfuls of unsifted flour and a heaping teaspoonful of baking-powder; this quantity makes three cakes by dividing it into three parts. Lay each part upon a pie plate and flatten it well with the palm of the hand. You can't roll this, as it is too soft. Of course, the huckleberries have been picked nice and clean, so put on a deep layer of them first. Put sugar over the berries and pour a custard over them. This custard is made of one-half pint of milk, two eggs, one tablespoonful of sugar and a little vanilla to flavor it. Some use too much vanilla, which destroys the delicate taste which a flavoring extract should give. Annie R. White. BANANA CAKE. Cream one-third of a cupful of butter with one cupful of sugar, add two well-beaten eggs, one half cupful of milk and one and three-quarters cupfuls of flour. Bake in layers. When baked spread between the layers a little boiled icing and sliced bananas; to be eaten while fresh. Mrs. Eliza Locke. STRAWBERRY CAKE. Three eggs, one cupful of sugar, two cupfuls of flour, one tablespoon- ful of butter, a heaping teaspoonful of baking-powder; beat the butter and sugar together and add the eggs well beaten. Stir in the flour and bak- ing-powder well sifted together and bake in deep tin plates. This quantity will fill four plates. With three pints of strawberries mix a cupful of sugar. Spread the fruit between the layers of cake. Cover the top layer of strawberries with a meringue made with the white of an &gg and a tablespoonful of powdered sugar. Mrs. Charles Ross. WHITE COCOANUT CAKE (YELLOW FILLING). The whites of four eggs beaten to a stiff froth, one and one-half cup- fuls of sugar, one-half cupful of butter, one cupful of sweet milk, three teaspoonfuls of baking-powder and flour enough to make a moderately stiff batter. Bake in layers. Filling. — Take one-half cupful of sugar and one tablespoonful of water; let dissolve and then boil till it shreds. Add the yolks of four eggs well beaten and the juice of one-fourth of a lemon. Spread between the layers, sprinkling cocoanut on top. Mrs. M. E. St Clair. A CAKEb, 239 ORANGE CAKE. One cupful of sugar, one-half cupful of butter, the yolks of three eggs and one whole &gg. Reserve two whites for frosting. Take one-half cupful of cold water, two cupfuls of flour, two teaspoonfuls of baking- powder, the juice of one orange. Bake in two layers. Ice with boiled icing, grating in the rind. Mrs. G. L. Galbraith. PERFECTION CAKE. Sift one pint of flour with two heaping teaspoonfuls of baking-powder, wash six even tablespoonfuls of butter in cold water, then stir with it one- half pint of pulverized sugar to a light cream; flavor with one teaspoonful of vanilla; add alternatively the flour with two-thirds of a cupful of milk and the beaten whites of six eggs, taking care not to stir much after these ingredients have been added; pour the cake batter into two good- sized buttered tins, smooth, and bake in a slow oven. Filling. — Boil one-half pint of sugar with one-half cupful of water till it threads, then pour it slowly into the beaten whites of two eggs, add one-half teaspoonful of vanilla and four ounces of finely-chopped nuts; spread this over one cake, put on the other layer, pour over a pink sugar glaze, then a thin white glaze, and decorate the top with candied fruit and nuts. Make the glaze by putting one-half pint of sifted powdered sugar in a saucepan, add two tablespoonfuls of water and a few drops of straw- berry juice to color it a desired pink. Stir over the fire till lukewarm, then pour it over the cake; leave the second glaze white. A. F. T. TUTTI-FRUTTI CAKE. Cream one small cupful of butter, add gradually one and one-half cupfuls of sugar, then the beaten yolks of three eggs, one at a time, and a small teaspoonful of vanilla extract. Take three level teacupfuls, of flour, add one and one-half teaspoonfuls of baking-powder; sift twice. Stir flour into the mixture, alternating with one-half cupful of milk; lastly^ the whites of the eggs, beaten stiflF. Bake forty minutes in a moderate oven. Bake in shallow pans. Spread one layer thinly with quince jelly and over that one-half cupful of chopped raisins, one-quarter of a cupful of chopped nuts, one-quarter of a cupful of cocoanut and the beaten white of one egg. Put top layer in place and cover with boiled icing. C. H. L DEVIL'S FOOD. (Fit for Angels.) Two cupfuls of sugar, one-half cupful of butter, two eggs, one-half cake of Baker's chocolate dissolved in one-half cupful of boiling water, a 240 CAKES. little salt, one teaspoonful of soda in one-half cupful of sour milk and three cupfuls of flour. Bake in layers. Filling. — One-half cupful of cream or rich milk, one-half cupful of butter, two cupfuls of sugar and one teaspoonful of vanilla; mix these together with two tablespoonfuls of chocolate and cook until it becomes waxy; then cool and spread quickly on layers. Mrs. Grennard. INEXPENSIVE LAYER CAKE. One cupful of sugar, one-fourth cupful of butter, two eggs, one and one-half cupfuls of flour, one-half cupful of milk or water, one and one- half teaspoonfuls of baking-powder. Beat the butter, add the sugar and beat again. Then stir in the yolks of the eggs, and next the flour and baking-powder sifted together, alternately with milk or water. La?tly fold in lightly the whites of the eggs beaten until stiff and turn into greased pans. Bake fifteen to twenty minutes in a moderately-hot oven. Put together with boiled icing. Aunt Amy ROLL JELLY CAKS. Three eggs, one cupful of sugar, three tablespoonfuls of cream, oi one tablespoonful of butter, one cup of flour, one teaspoonful of baking- powder. Beat the eggs until very light, add the sugar, then the cream or melted butter and lastly sift in lightly the flour and baking-powder sifted together. Spread very thinly in shallow pans lined with soft paper and bake about twelve minutes in a quick oven. Turn from pan immediately, remove the paper, spread the cake with jelly and roll up while still hot. If the jelly is warmed slightly it will spread more quickly. Nellie Brooks. CHOCOLATE LAYER CAKE. For two sheets of cake use three ounces of chocolate, three eggs, one and three-fourths cupfuls of flour, one and three-fourths cupfuls of sugar, one-half cupful of butter, one-half cupful of milk, one-half teaspoonful of vanilla extract, one and one- half teaspoonfuls of baking-powder. Grate the chocolate; beat the butter to a cream and gradually beat in the sugar Beat in the milk and vanilla, then the eggs (already well beaten), next the chocolate and finally the flour, in which the baking-powder should be mixed. Pour into two well-buttered shallow cake-pans. Bake for twenty- five minutes in a moderate oven. Ice or not, as you likcc Maria Parloa. CAKES. 241 CHOCOLATE WHITE CAKE. Beat one-half cupful of butter to a cream and gradually beat into it one cupful of sugar. When this is light beat in one-half cupful of milk, a little at a time, and one teaspoonful of vanilla. Beat the whites of six eggs to a stiff froth. Mix one-half teaspoonful of baking-powder with two scant cupfuls of sifted flour. Stir the flour and whites of eggs alter- nately into the mixture. Have three deep tin plates well buttered and spread two-thirds of the batter in two of them. Into the remaining batter stir one ounce of chocolate, melted, and spread this batter in the third plate. Bake the cakes in a moderate oven for about twenty minutes. Put a layer of white cake on a large plate and spread with white icing. Put the dark cake on this and also spread with white icing. On this put the third cake; spread with chocolate icing. Maria Parloa. CHOCOLATE CINNAMON CAKE. One-half cupful of butter, two-thirds cupful of sugar, two eggs, one and one-half cupfuls of flour, two level teaspoonfuls of baking-powder, three level teaspoonfuls of ground cinnamon, one-half cupful of milk and a pinch of salt. Beat the butter and sugar well together, then add the eggs, one at a time, beating them well into the butter and sugar. Sift together flour, baking-powder, salt and cinnamon and add alternately with the milk, mixing thoroughly. Turn into two layei cake pans that have been previously lined with a soft paper. Bake in a moderate oven twenty-five minutes and if possible leave in the pans until cold. Frost and fill with chocolate filling. (See page 260 recipe for Chocolate Layer Cake.) D. A. B. COCOANUT CAKE CANDY FILLING. Three-quarters of a cupful of butter, two cupfuls of soft, white sugar, one cupful of warm water, three eggs beaten separately or the whites of only six eggs, three cupfuls of flour, having in it two tablespoonfuls of baking-powder. Bake in jelly-cake pans, three layers. It takes eight ounces of crystallized cocoanut, soaked in tepid water to spread between the layers. The top should be iced with the following boiled icing: Take two and one-half cupfuls of granulated sugar, one-half cupful of water, boil three minutes: when cool add the whites of three eggs well beaten. Mrs. Phebe TyrelLc 24a CAKES. BANANA CAKE. Two eggs, one cupful of sugar, one-fourth cupful of butter, two and one-fourth cupfuls of flour, one cupful of milk, two level teaspoonfuls of baking-powder and a pinch of salt. Beat the sugar and eggs together until thick, sift together flour, salt and baking-powder and add them with the milk. Melt the butter without heating more than is necessary and stir it into the cake batter. Bake in layer pans. When cold, cover one layer with sliced bananas and over these a layer of frosting, made by beating together the whites of two eggs with one and one-half cupfuls of confectioners' or powdered sugar, until smooth. Reserve one-half of the frosting and use it to cover top layer of the cake. E. J. A. MAUD S. CAKE. Boil together one-half cake of chocolate, one cupful of granulated sugar, one-half cupful of milk, the yolk of one ^gg and let boil till thick and then set aside to cool. Then take one cupful of sugar, one cupful of sweet milk, one cupful of butter, two and three-quarter cupfuls of flour, two eggs, two teaspoonfuls of baking-powder. Flavor this with vanilla. Stir the chocolate mixture into this and bake on layer tins. When baked spread strawberry preserves between the layers. W. F. White. CHOCOLATE CARAMEL CAKE. One scant cupful of butter, two cupfuls of sugar, one cupful of sweet milk, three cupfuls of flour, two teaspoonfuls of baking-powder, four eggs and one teaspoonful of vanilla. Cream butter and sugar, stir in the beaten yolks; add the milk, then the flour and baking-powder sifted well together, then the beaten whites and last the vanilla. Bake in four deep tins. Filling. — To one pint of sweet milk add two cupfuls of sugar, one- fourth of a cake of Baker's chocolate and butter the size of an &gg. Cook until thick and spread between the layers. Mrs. J. C. Spradling. CHOCOLATE LAYER CAKE— No. 2. Grate one cake of unsweetened chocolate, add four tablespoonfuls of iiour, two teaspoonfuls of baking-powder, one cupful of sugar, five eggs beaten with the sugar. Beat the whole fifteen minutes and bake in layers. Filling. — One cupful of milk, one heaping teaspoonful of corn- starch, mixed smooth in milk. Beat three eggs separately, add the yolks to the cupful of milk, add two teaspoonfuls of vanilla extract. When warm, add butter the size of a hickory nut and one-half cupful of sugar. Stir in the beaten whites when cool. Mrs. Do Murray. ^ CAKES. 243 ORANGE CAKE. Two eggs, one cupful of sugar, one-quarter cupful of butter, one and one-half cupfuls of flour, one-half cupful of sweet milk, two rounding tea- spoonfuls of baking-powder, one tablespoonful of orange juice. Beat the butter and sugar together, add the beaten yolks, then the milk, lastly the beaten whites and the flour, stirring hard. Bake in two or three laj/ers about twenty minutes Filling. — For Orange Filling see page 249. Mrs. G. Pope. LEROY'S BIRTHDAY CAKE. Two eggs, one cupful of sugar, one tablespoonful of butter, one cup- ful of sweet milk, one teaspoonful (heaping) of baking-powder, a little nutmeg and flour to make a dough just stiff enough to run. Bake in layers. Filling. — One teaspoonful of orange extract, two tablespoonfuls of sugar, one teaspoonful of butter and the yolk of one Q:gg (white for icing), two-thirds of a cupful of boiling milk and one teaspoonful of corn-starch Take first enough of the milk to dissolve the corn-starch, add the butter and sug-ar and over this pour the balance of the milk boiling hot, stirring briskly till partially cold; then add the orange extract and the yolk of an egg well beaten. Fill between the layers and ice the top. Serve while warm. Mrs. S. M. Stiles. WHIPPED CREAM CAKE— No. 2. One-half cupful of granulated sugar, one-half cupful of butter, the whites of three eggs, two and one-half cupfuls of flour, two teaspoonfuls of baking-powder. Bake in layers. Filling. — One-half cupful of cream whipped stiff, one-half cupful of sugar; flavor to taste. Mrs. C. Ullery. WASHINGTON CAKE. One cupful of sugar, one egg, one-third cupful of butter, one-half cup- ful of sweet milk, one-half teaspoonful of soda, one teaspoonful of cream of tartar, one and one-third cupfuls of flour; flavor with lemon. Bake on two round tins; when done spread one cake with nice apple sauce or jelly; then put the other cake on top and sift powdered sugar over it. B. E. I. JELLY ROLL CAKE— No. a. Four eggs, one cupful of sugar, one cupful of flour, one-fourth of a teaspoonful of salt, beat the eggs and sugar together until very light, then 244 CAKES. add flour; beat five minutes. Bake in a bread pan in a hot oven; when done spread the jelly and roll while warm; it must not be cut until cold. Mrs. M. Ranney. NEW ENGLAND PANCAKES. Mix four tablespoonfuls of fine flour very smoothly with a little cold milk. Add gradually one-half pint of cream, a small pinch of salt, the well-whisked yolks of four and the whites of two eggs, a heaping table- spoonful of sifted sugar and two or three drops of lemon, almond, or any other flavoring. Let the batter stand for an hour before it is cooked, then fry it in pancakes as thin as possible. Strew a little sifted sugar and powdered cinnamon upon each pancake, and roll it round before putting it in the dish. Serve very hot. Lydia Town. JAM ROLL. Take one-quarter of a pound of loaf sugar, two eggs, the weight of one egg (one-eighth of a pound) in flour. Beat the yolks of the eggs briskly, add the sugar and mix well. Beat the egg whites to a very stiff froth, mix lightly and add the flour by degrees, beating all the time. Bake in a quick oven fifteen minutes. Turn out and roll quickly on a board sprinkled with flour. Mrs. B. Bauer. PEACH CAKE FOR DESSRRT. Bake three sheets of Minnehaha cake, cut nice, ripe peaches in thin slices; prepare cream by whipping and sweetening; put layers of peaches between the sheets of cake; pour cream over each layer and over the top. To be eaten soon after it is prepared. Vanilla flavoring may be added if desired. B. P. W. PALM CAKES. (For Palm Sunday.) Mix one cupful of flour info which has been sifted one teaspoonful of baking-powder and one-fourth cupful of butter. Beat the yolk of an ^gg. add to it one-half cupful of sugar and beat again. Add the &gg and sugar mixture to the flour and butter; add to this one-half cupful of hickory nut meats chopped fine and lastly add the beaten white of one &gg. Roll out thin and cut in tiny palm-leaf fans or in the shape of tiny palm leaves and bake on oiled paper. Remove from oven and while hot trim into good shape if they have spread out. When cold spread over boiled icing and mark the palm ribs with a knife. Before serving tie a bit of white or green ribbon about the handle of each. Novel and good P. W. B. CAKES. 245 EASTER CAKELETS. Make a silver cake after the silver cake recipe; spread about one- half inch thick on flat baking-tin and bake. When done, let partially cool, then take out of tin and lay on flat surface. Also make the gold cake after the gold cake recipe, at the same time adding a little yellow vegetable coloring if the color of the batter is not deep enough to represent the yolk of an &gg. Then spread it about one-half inch thick on a tin. When baked, remove from tin and lay also on flat surface. Now, with a round cooky cutter, cut out the white cake, laying each piece again on a flat surface. With a smaller cooky cutter cut out the yellow cake, laying each piece in the center and on top of each round white cake. Boiled icing placed between them and over all, makes most delightful Easter cakelets. M. C. B. INDIVIDUAL BERRY CAKE5. (Blackberry, Blueberry, Strawberry or Peach.) Take one pint of flour, two teaspoonfuls of baking-powder, a little salt; sift together, then rub in two even tablespoonfuls of butter. Add enough milk to make a soft dough. Pour on bread board and pat down. Take a large round cutter and cut out the cakes. Lay on buttered pan and bake in quick oven. When done pull apart, spread with butter and lay over fresh ripe berries; roll in sugar; and serve with cream if desired. Mrs. L. a. B. CHOCOLATE ECLAIRS. Into a granite-ware saucepan put one-half pint of milk, two well- rounded tablespoonfuls of butter and one tablespoonful of sugar and place on the stove. When this boils up, add one-half pint of sifted flour and cook for two minutes, beating well with a wooden or granite spoon. It will be smooth and velvety at the end of that time. Set away to cool; and when cool, beat in four eggs, one at a time. Beat vigorously for about fifteen minutes. Try a small bit of the paste in the oven, if it rises in the form of a hollow ball the paste is beaten enough, whereas, if it does not, beat a little longer. Have tin sheets or shallow pans slightly buttered. Have ready, also, a tapering tin tube, with the smaller opening about three-quarters of an inch in diameter. Place this in the small end of a conical cotton pastry bag. Put the mixture in the bag, and press out on buttered pans, having each eclair nearly three inches long. There should be eighteen, and they must be at least two inches apart, as they swell in cooking. Bake in a moderately hot oven for about twenty-five minutes. Take from the oven and while they are still warm coat them 16 246 CAKES. with chocolate. When cold, cut open on the side, and fill with either of the following described preparations: Filling No. i. — Mix in a bowl one-half pint of rich cream, one tea- spoonful of vanilla and four tablespoonfuls of sugar. Place the bowl in a pan of ice-water and beat the cream until light and firm, using either an egg-beater or a whisk. Filling No. 2. — Put one-half pint of milk in the double boiler and place on the fire. Beat together until very light one level tablespoonful of flour, one-half cupful of sugar and one ^gg; when the milk boils, stir in this mixture. Add one-eighth of a teaspoonful of salt and cook for fifteen minutes, stirring often. When cold flavor with one teaspoonful of vanilla. Icing for Eclairs.— Put in a small granite-ware pan one-half pint of sugar and five tablespoonfuls of cold water. Stir until the sugar is partially melted and then place on the stove, stirring for one-half minute. Take out the spoon, and watch the sugar closely. As soon as it boils take instantly from the fire and pour upon a meat platter. Let this stand for eight minutes. Meantime, shave into a cup one ounce of chocolate and put it on the fire in a pan of boiling water. At the end of eight minutes stir the sugar with a wooden spoon until it begins to grow white and to thicken. Add the melted chocolate quickly and continue stirring until the mixture is thick. Put it in a small saucepan and place on the fire in another pan of hot water. Stir until so soft that it will pour freely. Stick a skewer into the side of an eclair and dip the top in the hot choco- late. Place on a plate and continue until all the eclairs are "glaced." They will dry quickly. Do not stir the sugar after the first one-half min- ute and do not scrape the sugar from the saucepan into the platter. All the directions must be strictly followed. Maria Parloa. riACAROONS A LA ITALIENNE. Pound one pound of Jordan almonds (to be obtained at confectioner's) quite fine with the whites of four eggs, add two and one-half pounds of sifted loaf sugar and rub them well together in a mortar. Add by degrees ten more whites, working them well as you put them in. Put the mixture into a tunnel and drop them on paper in pieces the size of a walnut. Cut three blanched almonds into small bits and place on each and bake them on flat tins in a slow oven. Mrs. T. J. Gaines, SMALL GINGER CAKES. One cupful of butter, one cupful of sugar, one cupful of molasses, two eggs, two teaspoonfuls of baking-powder, two teaspoonfuls each of ground ginger and cinnamon, one teaspoonful of nutmeg, a pinch of salt and three CAKES, 247 cupfuls of flour. Beat together the butter and sugar, add the yolks of the eggs and the molasses. Next stir in the flour, spices, baking-powder and salt, all sifted together, and just before baking beat the whites of the eggs well and fold them lightly in. Bake in small pans in moderate oven not over-filling the pans. B. A. W. AUNT FANNY'S TEA CAKES. Beat three eggs to a foam, add one cupful of sugar, five tablespoonfuls of melted butter, ten tablespoonfuls of milk, two teaspoonfuls of baking- powder and three cupfuls of flour. Flavor with lemon extract. Bake in patty pans. Rose Norden. MRS. WORTHINQTON'S COFFEE CAKE. One cupful of white sugar, one-half cupful of butter, one-half cupful of liquid coffee, one-half cupful of molasses; never use syrup in cooking. Take the yolks of four eggs, one teaspoonful each of cinnamon, cloves, nutmeg and soda, two and one-half cupfuls of unsifted flour. Bake in patty pans with a quick oven. M. W. CHOCOLATE SPONGE CAKE. (Made of Ko-nut. ) One-fourth cupful of Ko-nut, one-eighth of a teaspoonful of salt, one and one-half cupfuls of sugar, one-half cupful of cold water, one and one- quarter cupfuls of flour, one-quarter cupful of Baker's cocoa, three level teaspoonfuls of baking-powder, three eggs, one teaspoonful of cinnamon. Cream Ko-nut, salt and sugar together, add yolks of eggs well beaten, then the water and lastly the flour, into which the baking-powder, cinna- mon and cocoa should be sifted. Fold in the stifi^y beaten whites of the eggs. Bake twenty minutes in muffin pans. Myrtie E. Robinson. CHOCOLATE GINGERBREAD FOR BOYS AND GIRLS. (Made of Ko-nut.) Use one cupful of molasses, add a teaspoonful of soda dissolved in a teaspoonful of cold water, one-half teaspoonful each of cinnamon, ginger and salt, one-half cupful of cold water, two cupfuls of flour and two ounces of Baker's chocolate melted in two tablespoonfuls of Ko-nut. Bake in gem pans for twenty minutes. Myrtie E. Robinson. SPICE CAKES. (Made of Ko-nut.) One cupful of molasses, one teaspoonful of soda, one-fourth teaspoon- ful each of salt, cinnamon, allspice and one-eighth of a teaspoonful o! paprica, two tablespoonfuls of vinegar, two-thirds cupful of warm water 248 CAKES, one package of fig mince, three eggs, four cupfuls of flour, one-third cup- ful of Ko-nut melted. Bake in shallow pans twenty-five minutes. Myrtie E. Robinson. ENGLISH WAFERS. Beat the whites and yolks of six eggs separately, then pour in six tablespoonfuls of sugar, three tablespoonfuls of flour and two tablespoon- fuls of arrow-root. Flavor to taste. Willa K. EVERY-DAY TEA CAKES. One and one-half cupfuls of white sugar, two eggs, one-half cupful of butter, one and one-half cupfuls of sweet milk (if you have none use water), two cupfuls of flour and two teaspoonfuls of baking-powder. Beat the sugar, butter and eggs together and lastly the flour with the baking- powder sifted together. Flavor to taste (I generally use nutmeg). Bake in gem tins in a quick oven. Mrs. M. L. Lockwood. SPRENQELA. Four cupfuls of powdered sugar, eight eggs. Stir one-half hour; beat whites separately. Take two teaspoonfuls of baking-powder, the rind of two lemons, flour enough to roll out. Cut them out with a cake-cutter and let lie over night. Then sprinkle anise seed over them and bake. M. O. Baldwin. PEPPER NUTS. Take four cupfuls of fine sugar, eight eggs, stirring them for nearly one-half hour. Beat whites by themselves; rind of two lemons, two tea- spoonfuls of baking-powder, flour enough to roll, two teaspoonfuls of cin- namon, one teaspoonful of ground cloves, one teaspoonful of allspice, one grated nutmeg. Cut them into any shape you choose and put two drops of brandy on each cake. Next morning turn them over and bake. Mrs. J. Fuller. SPIDERS. Make a noodle dough, cut in shape, and fry it in hot lard. Sprinkle powdered sugar over them when done. Emma Wolf. ALMOND SQUARES. One-half pound of butter rubbed, one-half pound of sugar, one-half pound of chopped almonds mixed in, two eggs, one-half pound of flour and the grated rind of one lemon. Roll them out and cut into squares. Bake in a moderate oven. Mrs. Jane Phillips. ^ CAKES. 249 CINNAMON ROLLS. (Good.) Make a biscuit dough of one pint of flour, one and one-half teaspoon- fuls of baking-powder, one-half teaspoonful of salt and a full tablespoon- ful each of butter and lard. Rub the shortening into the flour, havings first thoroughly mixed in the salt and baking-powder. Use enough new milk to make a soft dough. Roll it out very thin and sprinkle on a cupful of granulated sugar well mixed with one teaspoonful of cinnamon. Then roll up tightly and cut across in slices from three-quarters of an inch to an inch thick. Lay upon a biscuit pan and bake quickly. Try these and see if they are not good. Mrs. E. Wallace. MARGUERITES. (See colored'picture. ) For four dozen cakes sift four ounces of flour with four ounces of sugar, and one-fourth teaspoonful of salt, then add one-half cupful of lukewarm water, the whites of three unbeaten eggs, one teaspoonful of vanilla or lemon extract. Beat well, add two tablespoonfuls of melted butter and divide the batter into four parts; color one pink, one green, one purple and one cream. Vegetable and fruit colors are best for this purpose. Spinach for the green, strawberry for the pink, grape for the purple and a little orange for the cream. Oil a wafer iron, put one teaspoonful of the batter in the center, close and bake, taking care not to brown. Soon as done remove the cake and roll it up like a tube; continue till all are baked in the same manner. If you have no wafer pan a large common dripping-pan will answer. Spread out thin, leaving a space between each square; roll while hot. P. E. J. MARGUERITES— No. 2. One pound of figs and one-fourth pound of citron chopped fine, mixed with the beaten whites of three eggs and one-fourth cupful of sugar. Spread mixture on saratoga-chip crackers; set in oven and let remain until light brown. A. Metta Hubbard. AFTERNOON TEA WAFERS. Take the whites of two eggs, one large cupful of confectionery sugar, one teaspoonful of vanilla; mix together with one-half pound of chopped English walnuts; spread this on Saratoga crackers and serve with after- noon tea. Marion Willard. 250 CAKES, NUT BARS. Two cupfuls of flour, one cupful of coarsely-chopped nuts, one-half cupful of sugar, two tablespoonfuls of butter, one teaspoonful of baking- powder, one-half cupful of milk, one egg and a pinch of salt. Sift flour, salt and baking-powder into a bowl, rub in the butter and add the nuts and sugar. Mix to a rather stiff dough with the egg and milk, turn on to a floured board and roll out two-thirds of an inch thick. Cut into bars of convenient size and fry in hot fat until golden brown. Chicago Cooking School. BANNOCKS. Take one pound of butter, one and one-quarter pounds of brown sugar, six eggs whipped to a thick cream, one teaspoonful of ginger, one and one-quarter pounds of white corn-meal and one and one-quarter pounds of flour. Cream the butter and sugar, beat in the eggs and ginger; stir in the meal and flour and make into a smooth dough. Bake in small cups or patty pans and let stand in them till cold. E. D. Whittier. ALMOND JUMBLES. (Children's Delight.) Cream thoroughly three-quarters of a cupful of butter and one cupful of sugar. Add three eggs, first the yolks, then the whites, each beaten separately; add one-eighth of a cupful of canned fruit juice — peach, apricot, or any good juice, one-fourth of a cupful of corn-starch and sufficient flour to make a soft dough. Roll out thin, cut with a jumble cutter. Sprinkle the tops with blanched almonds and granulated sugar. Press lightly with a rolling pin, lay on greased pans and bake in a moder- ate oven. Caterer for Children's Parties. PLAIN JUMBLES. Take three cupfuls of sugar, two cupfuls of butter, three eggs, four tablespoonfuls of sour cream and one teaspoonful of soda Mrs. Bryant. PLAIN JUMBLES— No. 2. Rub one pound of sugar and one pound of butter together. Beat well four eggs, add one-half teaspoonful of baking-powder and milk to make them soft. Roll thin and cut out with a cake cutter. T. H. Green. CAKES, 251 ROCK CRYSTAL JUMBLES. Work three-quarters of a pound of butter into one and one-half pounds of flour, one-half pound of sugar and three eggs beaten well. Add one-quarter of a nutmeg grated, one-half teaspoonful of lemon or vanilla extract. Mix well, roll out to the thickness of one-eighth of an inch, grate loaf sugar over the dough; cut it with a biscuit or cake cutter, so that there will be a hole in the center. Lay them on flat tin plates and bake ten minutes, in a quick oven. Mrs. F. T. Mount. EXCELLENT COOKIES. One cup of sugar, one-half cup of butter, two eggs, two tablespoonfuls of milk, two teaspoonfuls of baking-powder, a little nutmeg; flour to make a soft dough. Mrs. E. M. Muchanan. OATMEAL COOKIES. One cupful of sugar, one cupful of butter, one-half cupful of sour milk, one teaspoonful of soda dissolved in the milk, two eggs, two cupfuls of oat-meal, two cupfuls of white flour, one cupful of chopped raisins. Mix soft, and roll. Cut in squares or with a cooky cutter. These are very delicious. This recipe calls for "Quaker Oats." Mrs. G. L. Galbraith. HERMITS. One and one-half cupfuls of brown or maple sugar, one cupful of but- ter, one-half teaspoonful of soda dissolved in two tablespoonfuls of hot water, three eggs, a little nutmeg, pinch of salt, one and one-half cupfuls of seeded and floured raisins, three and one-half cupfuls of flour in which one teaspoonful of cream of tartar has been sifted, and one-fourth cupful of buttermilk. Drop the dough from the spoon in disconnected cakes. O. C. A. HOLLAND COOKIES. (Fine.) One quart of honey, two pounds of brown sugar, one quart of thick, sour cream, one heaping teaspoonful of soda, one-half pound of almonds, chopped fine, one-half pound of citron, chopped fine, one even tablespoonful of cinnamon, one-half tablespoonful of cloves, one-half tablespoonful of allspice, one even tablespoonful of salt, one-half of a nutmeg. Can use golden syrup in place of honey. Mrs. Marion Lovewell. FAIRY QINQER COOKIES, One cupful of butter, two cupfuls of sugar, one cupful of milk, four cupfuls of flour, one-third teaspoonful of soda, one tablespoonful of gin- ger. Beat the butter to a cream; add the sugar, gradually, and when 252 CAKES. light, the ginger and the milk in which the soda has been dissolved, and finally the flour. Turn baking pans upside down and wipe the bottoms very clean. Butter them and spread the cake very thin upon them. Bake in a moderate oven until brown. While still hot cut into squares and slip from the pan. Keep in a tin box. Remember to spread it as thin as a wafer and cut it the instant it is taken from the oven. J. I. C. GINGER COOKIES. (In print for the first time. ) Two cupfuls of dark molasses, one cupful of white sugar, one cupful of melted lard and butter, one cupful of hot water, two eggs, one heaping teaspoonful of soda, one rounding teaspoonful of salt, one rounding tea- spoonful of ginger and one rounding teaspoonful of cinnamon. Beat together molasses, sugar and shortening, then add the eggs and two cup- fuls of flour, or enough for a thick batter. Then stir in the salt and spices; then add hot water into which has been stirred the soda and beat smooth. Now stir in sufficient flour for stiff batter and let stand as long as con- venient; all night is not too long. Roll as soft as possible, lay aside the trimmings of each fresh batch until all has been rolled once; put them all together and roll out. The softer the dough the better the cookies. Mrs. H. p. Crandall. GINGER COOKIES— No. 2. One cupful of shortening, one cupful of molasses, one cupful of sugar, one-half cupful of hot water. Use one teaspoonful of soda, salt, cinnamon and ginger. Bake them. Mrs. E. Carroll. GINGER COOKIES— No. 3. One cupful of sugar, one cupful of lard, one cupful of molasses, one- half cupful of hot water, one teaspoonful of soda, flour to roll out, and ginger to taste, usually about a tablespoonful. Mrs. A. Forester. COCOANUT COOKIES. Take three eggs, one cupful of sugar, one cupful of butter, one cupful of cocoanut, three tablespoonfuls of sweet milk, one teaspoonful of bak- ing-powder, one teaspoonful of vanilla extract, flour enough to roll out nicely. These cookies require a quick oven and must be rolled out very thin. The longer they are kent the more moist they become. Mrs. E. Casper. CAKES. 253 CHOCOLATE COOKIES. Beat to a cream one-half cupful of butter and one tablespoonful of lard. Gradually beat into this one cupful of sugar, then add one-fourth teaspoonful of salt, one teaspoonful of cinnamon and two ounces of choco- late, melted. Now add one well-beaten eg^, one-half teaspoonful of soda dissolved in two tablespoonfuls of milk. Stir in about two and one-half cupfuls of flour. Roll thin, and, cutting in round cakes, bake in a rather quick oven. The secret of making good cookies is the use of as little flour as will suffice. Maria Parloa. SUGAR COOKIES. One cupful, of white sugar, one-half cupful of butter, a pinch of salt, a little nutmeg, two eggs, three tablespoonfuls of sour milk, a scant half teaspoonful of baking-soda dissolved in the milk; flour to roll firm. Mrs. M. a. Burke. SUGAR COOKIES— No. 2. (Can any thirteen-year-old^girl beat this?) Two cupfuls of sugar, one cupful of butter, three-fourths cupful of sweet milk, two eggs, five cupfuls of flour and two teaspoonfuls of baking- powder. Roll thin and bake quickly. Caraway seed may be added. Flossie Falconbury. SCOTCH COOKIES. Take two pounds of sugar, one pound of butter (one-half lard may be used), two eggs, one-half pint of molasses, one-half pint of water, one tea- spoonful of soda; spices to suit the taste. Mrs. Alice Long. SUGAR COOKIES— No. 3. Use two cupfuls of sugar, one cupful of lard stirred to a cream, two eggs beaten in a coffee cup, then fill it up with sweet milk; salt, and flavor with nutmeg or vanilla, one level teaspoonful of soda in two tablespoon- fuls of scalding water or two heaping teaspoonfuls of baking-powder. Mix in a mass; bake quickly and keep in stone jars. They are fine. Mrs. M. E. Hilton. SUGAR COOKIES— No. 4. Five eggs, two cupfuls of sugar, one cupful of lard, salt to taste. Use on heaping tablespoonful of baking-powder, one nutmeg grated, two tea- spoonfuls of lemon extract. Flour sufficient to make a paste that will roll out. Marian Bell. 254 CAKES. OLD-FASHIONED QINQER CAKES. Take one pint of good molasses and let come to a boil. In one-half cupful of hot water dissolve one heaping teaspoonful of soda, two table- spoonfuls of ginger and one teacupful of lard. Mix all with flour into a thick dough; roll thin and cut in squares; brush tops over with the white of a raw G.g^ and bake quickly. Lucia Weatherly. QINQER SNAPS. One cupful of brown sugar, one cupful of molasses, one tablespoonful of ginger, one teaspoonful of soda, one teaspoonful of cloves, one tea- spoonful of cinnamon, one-half teaspoonful of red pepper, one cupful of lard or butter and three eggs. Make into dough, roll very thin and bake in a moderately heated oven. M. L. Forshee. QINQER SNAPS— No. 2. Put in a tin or granite-ware pan two cupfuls of molasses, one cupful of brown sugar, two-thirds cupful of lard, one heaping tablespoonful of ground ginger. Put the vessel on the stove, and let boil until it thickens a little. Dissolve heaping teaspoonful of soda in one-half cupful of tepid water and add to the other ingredients. Mix well before removing from stove. When cool sift in flour to make a very stiff dough. Roll very thin and bake. Nellie Shannon. QINQER SNAPS— No. 3. One cupful of molasses, three-fourths cupful of sugar, one tablespoon- ful of ginger, one teaspoonful each of cinnamon and allspice. Add to these half a cupful of creamed butter. Beat into this two teaspoonfuls of soda. Add flour to roll thin, and bake in a quick oven. F. T. Wall. NEW YORK QINQER SNAPS. Take one-half pound of butter, one-half pound of sugar, two and one- half pounds of flour, one pint of molasses, one teaspoonful of saleratus, one tablespoonful of ginger. This should be rolled very thin and baked but a few minutes. It improves greatly by being kept. P. C. Dane. HEALTH COOKIES. One cupful of sugar dissolved in one cupful of sweet milk, three eggs beaten thick, and lemon color; four teaspoonfuls of baking-powder, one- half cupful of English currants, one-half teaspoonful of cinnamon, grating of nutmeg, one-half teaspoonful of salt and two and one-half tablespoonfuls CAKES. 255 of melted Ko-nut. Sift dry the ingredients thoroughly together and add alternately with the beaten e.gg. To this add melted Ko-nut and cur- rants, flour sufficient to support the mixing spoon upright in the dough. Drop by rounded teaspoonfuls into smoking hot Ko-nut. Observe level measurement. Mrs. E. Hiller. SAND COOKIES. One-half pound of powdered sugar, five eggs, beaten separately. Stir yolks and sugar one hour, then one-half pound of corn-starch, flavored with lemon. Bake thirty-five minutes. Mrs. Lizzie Mooney. FIVE-CENT COOKIES. Three pints of flour, two teacupfuls of sugar, one scant cupful of lard, five cents worth of baking ammonia, five cents worth of oil of lemon and one pint of cold water. Sift ammonia and sugar with flour. Mix one- half hour and roll very thin. Mrs. A. E. Reagor. MOLASSES COOKIES. One quart of New Orleans molasses, one pound of brown sugar, two tablespoonfuls of lard, three eggs, three tablespoonfuls of baking-powder, one cupful of nuts, one teaspoonful each of cloves, cinnamon and nutmeg. Boil all together. When cold add flour to make stiff enough to roll out. Let stand a few hours before baking them. M. E. Childs. MOLASSES COOKIES— No. 2. These cookies are much liked by the children. Take one cupful of molasses, one tablespoonful of soda dissolved in the molasses. Butter the size of an egg, one-half cupful of milk. Flour to mix soft; a little ginger. Bake very quick. Susie Ellsworth. PLAIN DOUGHNUTS. One teacupful of white sugar, one coffee-cupful of sour milk, three eggs, one-half teaspoonful of grated nutmeg, two tablespoonfuls of melted lard, one teaspoonful of soda and one salt-spoonful of salt. Use just flour enough to make a dough as thin as can be handled. Margaret Isham. DOUGHNUTS— No. 3. Take two cupfuls of sugar, one salt-spoonful of salt, a small orange, juice and rind. This should be grated. Add two and one-half teaspoon- fuls of baking-powder, two tablespoonfuls of lard, four eggs, two cupfuls of sweet milk. Flour to mix like soft biscuit. Mrs. Helen Locke. 256 CAKES. IOWA DOUGHNUTS. One cupful of granulated sugar, one cupful of sweet milk, four table- spoonfuls of melted butter, two eggs, three cupfuls of flour sifted with three teaspoonfuls of baking-powder, one-half teaspoonful of salt and one of vanilla; add sufficient flour to roll out; sugar while warm. Mrs. E. Wallace, NEBRASKA DOUGHNUTS. One cupful of sugar, two eggs beaten light, one tablespoonful of melted lard, one cupful of sweet milk, two teaspoonfuls of baking-powder and one scant teaspoonful of salt. Season to taste. Flour to knead as soft as possible. Fry in hot lard. Sour milk is just as good by using one level teaspoonful of soda. Mrs. Alice Weatherwax. DOUGHNUTS (SELECTED). One and one-half cupfuls of sour milk, one-half teaspoonful of soda, one e.gg;, one cupful of sugar, two tablespoonfuls of melted butter, one- half grated nutmeg, one teaspoonful of baking-powder and one quart of flour, or more if necessary. Put all ingredients in a bowl without stirring, then add the flour and baking-powder and stir quickly. Roll out and fry in hot lard after which roll in sugar. Mrs. C. F. G. DOUGHNUTS WITH YEAST. One quart each of sweet milk and New Orleans brown sugar, one- half teacupful of butter and one-half pint of yeast. Set the milk on the stove, put in the butter and let it stand until melted; then mix up the dough with flour enough to make a stiff batter. Flavor with currants, cinnamon or nutmeg. Mrs. John Wood. NORWEGIAN DOUGHNUTS. Rub four ounces of butter into three pounds of flour; add one pound of sugar, one teaspoonful of powdered cinnamon and one whole nutmeg, grated. Whisk four eggs, and mix them gradually with a gill of yeast and as much of a pint of new milk, flavored with rosewater, as will make the flour into a soft dough. Cover warm to rise and when risen make into balls, or into any form liked, and drop them into a saucepan of boil- ing lard. When of a fine brown color they are done, and should be laid before the fire on a sieve to dry. Mrs. A. Myers. CAKES. 257 E VERY-DAY DOUGHNUTS. To two pounds of flour add one-half pound of sugar, two ounces of butter, two ounces of baking-powder, one pint of sweet milk and two eggs. Rub butter and sugar and eggs together. Add the milk last. Sift the baking-powder through the dry flour. Fry in a deep kettle. Ivy White. SOUR CREAM DOUGHNUTS. A cupful of white sugar, two eggs, salt, lemon extract, two large tablespoonfuls of melted butter, one cupful of sour cream and a teaspoon- ful of soda. Take flour enough to roll out easily. Mrs. H. Payne. WHOLE-WHEAT DOUGHNUTS. One cupful of sugar, one cupful of sweet milk, three tablespoonfuls of melted butter, three teaspoonfuls of baking-powder, one-half grated nut- meg and enough whole-wheat flour to make a dough just thick enough to roll out. After frying roll in powdered sugar. I. W. P. CHOCOLATE KISSES. Use only the whites of three eggs well beaten, one pound of powdered sugar, one cake of sweet chocolate and one teaspoonful of vanilla. Bake in muffin pans. L. S. Brown. ALMOND MACAROONS. One pound of powdered sugar, one pound of almonds and the whites of ten eggs. Bake on wafers or brown paper. P. A. Thwing. COCOANUT KISSES. Beat the whites of two eggs with one cupful of powdered sugar and one cupful of dessicated cocoanut. Bake in rings or patty pans. E. G. T. KRULLERS. One cupful of milk, one cupful of sugar, two eggs, one tablespoonful of lard melted, one teaspoonful of cinnamon, enough flour to make into dough. Roll out as thin as possible and cut in strips six inches long and one inch wide with a jagging iron or sharp knife. Fry in hot lard a very light, delicate, brown and lay on a towel or paper to absorb the fat. Will keep indefinitely (if under lock and key), and if placed a few minutes in the oven taste perfectly fresh. Fine with good coffee for Sunday morn- ing breakfast. Mrs. Celia Betts, 258 CAKES, BIRTHDAY CAKES FOR CHILDREN. One and one-half cups of sugar, a half-cup of butter or clarified drip- pings, two eggs, one cup of milk, two cups flour, one teaspoon baking powder, one-half teaspoonful of vanilla. Beat together the butter and sugar, add the eggs, then the flour, baking-powder and nutmeg sifted together. Place in small well-greased tins and just before putting into the oven drop a few seeded raisins on top of each cake. Spread on the top a few drops of boiled icing and on top of these some colored candies or cinnamon drops, as they are favorites with the little folks. Aunt Mary. BROWNIES. (For the Little Ones.) One-third cup of butter, one-third cup of sugar, one-third cup of molasses, one Qgg, one scant cup of flour, one cup of pecan or other nuts, one-half teaspoon of baking powder. Cream the butter and sugar, add the molasses and &gg, and lastly the flour and baking-powder sifted together. Stir in the nuts, and bake the cakes In small fancy pans well greased. CINDERELLA CAKES. (For Children's Parties.) Use two eggs, one cupful of sugar, one cupful and a quarter of flour, one gill of cold water, one tablespoonful of lemon juice, one teaspoonful of baking-powder, one ounce of chocolate, half a tumbler of any kind of jelly, and chocolate icing. Separate the eggs, and beat the yolks and sugar together until light. Beat the whites until light, and then beat them with yolks and sugar and grated chocolate. Next beat in the lemon juice and water, and finally the flour in which the baking-powder should be mixed. Beat for three minutes, and then pour the batter into two pans, and bake in a moderate oven for about eighteen minutes. When done, spread one sheet of cake with the jelly, and press the other sheet over it; and when cold, cut into little squares and triangular pieces. Stick a wooden toothpick into each of these pieces, and dip each one into the hot icing; afterwards removing the toothpick, of course. Maria Parloa. PUDDING -SAUCES m^ TN MAKING puddings or dumplings the first matter of impor- ' i- tance is to see that all the ingredients are fresh and good. The slightest taint will injure the whole pudding. Puddings are of three kinds — boiled, steamed, and baked. To steam a pudding, put it into a buttered tin pan or granite dish; tie a cloth over the top, first dredging it in flour and set into a steamer. Covet the steamer closely; allow a little longer time than you do for boiling. Boiling requires nearly twice the time required for baking. Attention to the turning out of a pudding, so that it shall not be ragged or broken, is necessary. Puddings that are to be boiled should be put into plenty of boiling water, and kept at a steady boil. A baked pud- ding should be stirred once or twice after it has set, so that the fruit may not all sink to the bottom, while one that is boiled should be turned over for the same reason, and also to keep it from sticking to the bottom of the kettle. On removing a pudding tied in a cloth, plunge it quickly into a basin of cold water and it will readily separate. If there is much bread in the pudding, tie it rather loosely, to allow for its swelling, but a batter pudding cannot be fastened too lightly. An ^^^ that is not strictly fresh must never be used. Salt should be added, in a small quantity, to all puddings. The oven must be regularly washed, and the juice of pies, meats, etc., that have escaped in cooking scraped off. A pudding is lighter when boiled than when baked. Puddings will turn out of a basin well if it has been plentifully rubbed with butter. If cloths are used, do not wash them with soap, unless well rinsed afterwards. Just before filling dip them into boiling water, saueeze them dry and dredge them with flour. HOW TO CLEAN CURRANTS. Put the required amount of currants in a colander and sprinkle with flour; rub them well until they are separated, and the flour and fine stems have passed through the strainer. Place the currants in a pan of cold water and wash thoroughly; strain and dry between clean towels. It hardens them to dry in an oven Woman's Exchange 259 260 PUDDINGS AND PUDDING SAUCES. HOW TO CHOP SUET. Take suet, when very cold break or cut in small pieces, sprinkle with sifted flour and chop quickly before it gets soft and sticky. Woman's Exchange. HOW TO STONE RAISINS. Put the desired number in a dish and pour boiling water over them; cover and let remain ten minutes; this will soften so that the seeds will come out easily with a small knife. Woman's Exchange. POP CORN PUDDING. (Delicious.) Take five quarts of popped corn and crush with a rolling pin, run it through a coffee mill to make it fine; this will make five pints of coarse meal. Mix this with four pints of sweet milk and set it on the back of the stove to soak for two hours or more. Then add two eggs, sugar, raisins and spices to taste; put on the hot stove and boil for a few minutes, stir- ring well to mix the meal with the milk; bake about one hour and serve hot. Mrs. J. H. T. HOLIDAY PUDDING. Six ounces of malaga raisins, two ounces of orange peel, one-quarter of a pound of macaroons, five pounds of eggs, one tablespoonful of corn- starch, two cupfuls of milk, one teaspoonful of vanilla, four tablespoonfuls of sugar. In the cake mold put a row of raisins and bits of preserved orange peel, then a row of macaroons, then a row of raisins, and so on, the last being a row of macaroons. Don't fill the mold. Make a sauce of five eggs, corn-starch, milk and sugar, and mix the whole. Pour this sauce into the mold, put in a pan of hot water and bake in an oven not too warm. Knock out the pudding and serve with the following sauce: Sauce. — Beat together two yolks of eggs, one teaspoonful of corn- starch, four teaspoonfuls of sugar (pulverized), one tablespoonful of rum, two cupfuls of cream till thick enough and warm, but don't boil. H. F. L. PLUn PUDDING. Take one quart can of large ^^^ plums, leave out the juice and put into an ordinary sized pudding dish. Pour over it the following ingre- dients, well mixed: Three eggs, two cupfuls of sugar, one-half cupful of butter, one cupful of sweet milk, two teaspoonfuls of baking-powder and enough flour to make a stiff batter. Bake forty-five minutes Now take PUDDINGS AND PUDDING SAUCES. gftl the juice of the plums and one-half cupful of sugar and boil three minutes and serve as a sauce. The latter can be thickened with a little corn- starch if desired. Miss Clara Stice. ENGLISH PLUn PUDDING. Take one and one-half pounds of suet, one and one-half pounds of dry light brown sugar, one and one-half pounds of currants washed and dried thoroughly, one and one-half pounds of raisins, four nutmegs grated and sifted through a small tea strainer and thoroughly mixed, so they will not be lumpy; one-quarter of a pound of candied lemon peel, one-quarter of a pound of citron, one heaping teaspoonful of fine salt, mixed in the same way as the nutmegs, baker's bread enough to make a quantity equal in bulk to the suet. Use only the crumb of the loaf, rejecting the crust. It will take nearly one and one-half loaves of ordinary size, one-half pint of flour, nine eggs beaten very light and milk enough to wet the mixture. Chop the suet first, then add the bread-crumbs, sliced citron and peel, raisins and currants. Sift the salt and nutmegs in, stirring thoroughly. Next add the sugar and next sift in the flour. Then pour in the eggs, mixing thoroughly as before. Now comes the milk. You only need suflicient milk to wet the pudding about as moist as mince meat for pies should be made. Then butter your tin basin well, put in your pudding, leaving room for a stiff batter of flour and water which must be spread over the whole top of the pudding to exclude the air and water. Then take stout, unbleached cotton, tie it firmly over the top, round the rim of the basin, and bring the corners that hang down back again over the top, pinning them securely. Then put the pudding into boiling water and let it boil without cessation, eleven hours. The best way is to make them two or three days before needed, and then put them on again the day they are to be eaten, and boil from two to three hours more. A pudding prepared and cooked in this way is "fit to set before a king." Use cold sauce made of sugar, butter and wine, or hot brandy sauce. These pud- dings will keep a year. Annie R. White. CHRISTMAS PLUn PUDDING. Chop one cupful of beef suet, two cupfuls of bread and one-half cup- ful of citron. Mix the citron, one cupful of seeded raisins and one cupful of currants, well washed, with part of a pint of flour. Put four well-beaten eggs, one heaping cupful of sugar, one teaspoonful of salt in one cupful of milk, one teaspoonful of cloves, two of cinnamon, one-half of a nutmeg in a bowl. Stir in the fruit, bread-crumbs and suet, putting in last a level teaspoonful of soda dissolved in warm water and adding the rest of the 262 PUDDINGS AND PUDDING SAUCES, flour. Mix thoroughly and boil four hours. Turn bottom-side up on plat- ter, pour over it some good brandy and touch a match to it. Bring on the table while blazing. Serve with brandy sauce. Miss Mamie Holley. BOILED CHRISTMAS PUDDING. One pound of stoned raisins, one-half pound of currants, one-quarter pound each of mixed peel, chopped suet and split almonds, one-half cup- ful of molasses, five eggs, three-quarters of a pound of stale bread-crumbs, two or three tablespoonfuls of flour; flavor to taste and sweeten with brown sugar. Boil five or six hours. Serve with hard sauce. Mrs. L. Duncan. PLAIN CHRISTMAS PUDDING. Sift and mix with one and one-half pounds of flour, three teaspoonfuls of baking-powder; chop fine one pound of suet and mix with it ten well- beaten eggs, one teacupful of milk, one-quarter of a pound of sugar, one pound of raisins seeded and chopped and the same quantity of currants, one teaspoonful each of cinnamon, allspice and ground cloves, the grated rind and juice of a lemon and two ounces of citron. Mix thoroughly, dip the pudding cloth in hot water and sprinkle it with flour; tie up the ends and boil for five hours. For those who desire a colonial finish to the pudding, when done turn it out on a platter, pour over a little brandy and touch a match to it. Carry it to the table while blazing. To be eaten with any rich sauce. Mary Evarts. SWEET POTATO PUDDING. Mix with one pound of sweet potatoes, grated raw, one-half teacupful of molasses, two beaten eggs, one tablespoonful of butter with two table- spoonfuls of sugar and enough milk to make a thin mixture; add one tea spoonful of ginger and spice to taste. Bake one and one-half hours. Chef Palmer House Chicago. FLORENTINE PUDDING. Put a quart of milk into a pan and let it come to a boil; mix smoothly three tablespoonfuls of corn-starch and a little cold milk; add the yolks of three beaten eggs, one half teacupful of sugar and flavoring to taste; stir into the boiling milk and stir until of the consistency of starch ready to use, then put into the dish in which it is to be served. Beat the whites of eggs with a teacupful of pulverized sugar, spread over the top and place in the oven to brown. Mary Bennett, PUDDINGS AND PUDDING SAUCES. 263 A FINE BREAD PUDDINQ. Take one pint of nice bread-crumbs, one quart of milk, one cupful of sugar, and the well-beaten yolks of four eggs, the grated rind of one lemon and a piece of butter the size of an egg. Bake until done. Whip the whites of four eggs, and beat in one cupful of pulverized sugar to which has been added the juice of the lemon. Spread over the pudding a layer of jelly or raspberry jam or any sweetmeat best liked, then pour over it the whites of the eggs. Set in the oven to brown slightly. Serve cold with cream. This is an excellent dessert for an elaborate dinner as it may be made early in the morning, and so be ready for the table. Mrs. Jane Searles. DELICIOUS BREAD PUDDINQ. One-half pint of bread-crumbs (no crusts), one pint of sweet milk. Dissolve bread in that. Yolks of two eggs, one-half cupful of granulated sugar, grated rind of one lemon, piece of butter the size of a small &gg', beat all together. Turn into a pudding dish, setting that in a pan of water and bake till it thickens, about one-half hour. Take out and squeeze over it the juice of the lemon, cover with beaten whites, sweetened and brown. Serve hot and at once before it falls. Miss Webster. BREAD CUSTARD PUDDINQ. Make one pint of custard, cut thin slices of bread and butter to fill the pudding dish, and over each layer throw currants, sugar, finely-cut candied lemon and a little nutmeg. Pour the custard over by degrees so that the bread may be well saturated, and let it stand one hour before putting it Into the oven. Just before it is put in, pour over the last of the custard and bake in a moderate oven for one-half hour. Jane Klempe. QOOSEBERRY PUDDINQ. One quart of scalded gooseberries rubbed smooth when cold with the back of a spoon. Take of the pulp six tablespoonfuls, one-half pound of sugar, one-quarter of a pound of melted butter, six eggs, the grated rind of two lemons and a handful of grated bread. Bake thirty minutes. Mary Hawthorne. QREEN QOOSEBERRY PUDDINQ. Line a tart dish with light puff paste; boil for one-quarter of an hour one quart of gooseberries with one-half pound of sugar and a teacupful of water. Beat the fruit up with one-fifth cf a pound of fresh butter, the 264 PUDDINGS AND PUDDING SAUCES, yolks of three well-beaten eggs, and the grated crumbs of a stale roll- These should be added when the fruit is cool. Pour the mixture into the dish and bake the pudding for from one-half to three-quarters of an hour. Mrs. C. Clark. LEMON PUDDING. One quart of sweet milk, one pint of bread-crumbs, one cupful of sugar, a lump of butter the size of an &gg, yolks of four eggs, grated rind of a lemon; bake one-half hour, then take the whites of the eggs, one cup- ful of sugar and the juice of the lemon. Beat the whites until stiff add the sugar and lemon juice, spread it on the pudding, place in the oven and brown. Mrs. C. Fay. COTTAGE PUDDING. One cupful of sugar, one tablespoonful of butter, two eggs, one cup- ful of sweet milk, three cupfuls of flour, one-half teaspoonful of soda, one teaspoonful of cream of tartar sifted with flour, one teaspoonful of salt; rub the butter and sugar together, beat in the yolks, then the milk and soda, the salt, and the beaten whites alternately with the flour. Bake in a buttered mold; turn out upon a dish; cut in slices; eat with vanilla sauce. Mrs. O. P. Morris. ALMOND PUDDING. Put one quart of milk mto a double boiler; stir into it one heaping tablespoonful of sifted flour that has been stirred to a cream with a little of the milk. When cooked, take from the fire and let cool. Have ready one pound of sweet almonds blanched and pounded. Stir into the milk; add a pinch of salt, one-third cupful of sugar, flavoring and two well- beaten eggs, the yolks and whites beaten separately. Put bits of butter over the top. Bake one hour. Emily Goodwin. CRACKER PUDDING. Grate soda crackers, pour one pint of boiling milk over, cover close. When they have stood one hour beat them fine with a spoon. Foam two eggs and add to it one-quarter of a pound of suet, salt, and one-half pound of seedless raisins. Boil two and one-half hours and serve with brandy sauce, or a sweet sauce. S. Shea. CRACKER PUDDING— No. 2. Grate crackers (soda or Boston preferred) and pour one pint of boiK ing milk over them, covering them closely with a plate or tin. After they have soaked two hours beat them fine with an iron spoon; then beat two PUDDINGS AND PUDDING SAUCES, 205 eggs to a foam, stir them in, add one-quarter of a pound of suet shredded and chopped very fine. Stone one-half pound of raisins and add with a little salt. Boil this two and one-half hours and serve with sauce. Emma Hinman. ORANGE PUDDING. Take four good-sized oranges, peel, seed and cut into small pieces. Add one cupful of sugar and let it stand. Into one quart of nearly boiling milk, stir two tablespoonfuls of corn-starch mixed with a little water and the yolks of three eggs. When it is done let it cool and then mix with the orange. Make a frosting of the whites of the eggs and one-half cup- ful of sugar. Spread it over the top of the pudding and place the whole for a few minutes in the oven to brown. Hattie Marchant. MARriALADE PUDDING. Two cupfuls of fine stale bread-crumbs, one cupful of rich milk, half cream preferred, yolks of five eggs beaten very light, one-half teaspoonful of soda stirred in boiling water, one cupful of sweet marmalade. Scald the milk and pour over the crumbs. Beat until half cold and stir in the beaten yolks, then the soda. Fill the pudding dish two-thirds full with the batter, set in a quick oven and bake one-half hour. When done turn out quickly and spread over the top a liberal spoonful of marmalade. Cover with the whites of the eggs beaten stiff and return to the oven to brown. Alice Brooks Potter. MOLASSES PUDDING. One-half cupful of New Orleans molasses, one-half cupful of hot water, one-fourth of a small cupful of melted butter, one teaspoonful of soda, pinch of salt; steam one and one-half hours. Sauce. — One cupful of sugar, one-fourth cupful of butter, the yolk of one ^%%, one-half teaspoonful of corn-starch, one and one-half cupfuls of boiling water; when ready to serve add the beaten white of one ^^^. Mrs. R. M. Schallenberger, HOMINY PUDDING. Two cupfuls of cold boiled hominy, two tablespoonfuls of melted but- ter, three well-beaten eggs, one cupful of sweet milk; mix thoroughly, season to taste with salt and pepper; bake in a buttered pan for one-half hour. Serve with meat course at dinner. Pearl Barker, 266 PUDDINGS AND PUDDING SAUCES. BAKEWELL PUDDING, Line a pie plate with a rich crust; spread a layer of strawberry pre- serves, sprinkle two tablespoonfuls of finely-chopped blanched almonds and one-half ounce of candied lemon peel, cut in shreds, then mix the fol- lowing ingredients: One-half pound of granulated sugar, one-quarter of a pound of melted butter, four yolks and two whites of eggs; add a few drops of essence of almond; beat all together and pour over the dish; bake in a slow oven until the middle seems firm; when cold sprinkle powdered sugar over the top. To be eaten cold with or without cream. Minnie Peck. CURRANT PUDDING. Five cupfuls of sifted flour and two heaping teaspoonfuls of baking- powder sifted well together, add one-half cupful of chopped suet or butter, one-half pound of currants and a pinch of salt. Wash and dry the currants, chop the suet fine; mix all the ingredients together and moisten with sufficient milk to make the pudding into a stiff batter; tie it up in a floured bag leaving sufficient room for it to swell; put it into boiling water and boil for three and one-half hours^ Serve with hard sauce. Mrs. Henry Bower. RICE PUDDING. Wash one-half cupful of rice and put In a two-quart basin. Add to it two-thirds cupful of sugar, one-fourth teaspoonful of salt and a quart of milk. Grate over it a little nutmeg or flavor it with lemon or vanilla. Bake slowly one and one-half hours. Eat with lemon sauce. Mrs. Mary Taxman. RICE PUDDING— No. a. One-half cupful of rice in three cupfuls of sweet milk; steam until rice is soft, then add one pint of milk, one-half cupful of sweet cream, the yolks of three eggs beaten with five tablespoonfuls of sugar. Place to boil, and stir constantly. When cooked put in an earthen dish and spread frosting over it made of the whites of three eggs and five tablespoonfuls of sugar beaten and flavored. Let brown. E. PlunketTc GRAPE RICE PUDDING Wash and stem two cupfuls of grapes, remove the skins, then heat 90 as to put through colander and remove seeds, Put pulp and skins PUDDINGS AND PUDDING SAUCES. 367 together. Put into baking dish and sprinkle among them one-half cupful each of boiled rice and sugar, pour over them one-half cupful of water, cover close and bake two hours in slow oven. Serve cold with cream. G. H. P. LEMON RICE PUDDING. For a small pudding cook one-half cupful of rice, add one pint of milk, one-half cupful of sugar, the yolks of two eggs and the grated peel of one lemon. Bake in a quick oven. When done beat the whites of eggs to a stiff froth and add sugar sufficient to thicken, and the juice of one lemon. Spread evenly over the pudding and return to the oven and brown a very little. Guillia G. Williams. GROUND RICE PUDDING. Mix two ounces of ground rice smoothly with four tablespoonfuls of thick cream. Add one-half pint of new milk which has been boiled with an inch of cinnamon or the rind of a lemon. Stir over the fire until the mixture thickens and add two ounces of fresh butter, two ounces of sugar and a tiny pinch of salt. Pour the pudding into a basin and when cold mix with it the yolks of three and the white of one egg and a wine-glass- ful of sherry, or one-half wine-glassful of brandy. Put some apricot or any other jam at the bottom of a buttered pie dish, cover with the mix- ture, and bake in a moderate oven. Sift a little pounded cinnamon or powdered sugar over the pudding before serving. Mrs. M. Francis. APPLE AND ENTIRE-WHEAT BREAD PUDDING, One pint of entire-wheat bread-crumbs, one pint of chopped apples, mix and add two-thirds cupful of chopped suet or butter, one cupful of raisins seeded, one egg, one tablespoonful of flour, one small teaspoonful of baking-powder, one-half teaspoonful of salt. Mix with one-half pint of milk and boil or steam about two hours. Serve with vanilla sauce. Alice Hill. RYE-BREAD PUDDING. One cupful of sugar, four eggs, one-half cupful of blanched almonds, one-half cupful of citron; one cupful of grated rye bread, one and one- half teaspoonfuls of baking-powder. Bake forty minutes. Mrs. Hayes. FARINA TART PUDDING. One cupful of sugar, the whites of six eggs, one-quarter of a cupful of zwiebach (German toast), three-quarters of a cupful of farina. If you do 268 PUDDINGS AND PUDDING SAUCES. not wish the toasted bread substitute a full cupful of farina. Add one- half pound of shelled walnuts, two teaspoonfuls of baking-powder. Bake and make a cream filling. Mrs. H. A. Bonard. FARINA PUDDING. To one and one-half cupfuls of boiling milk add one-half cupful of farina and cook seven or eight minutes. Rub together a teaspoonful of butter and one tablespoonful of sugar. Add the yolks of two eggs and one dozen blanched almonds. Then add the whites of three eggs beaten to a froth. This pudding should be boiled in a mold one hour and any pudding sauce is suitable to accompany it. Mrs. C. Baldwin. MINUTE PUDDING. (New England Style.) Set a granite saucepan on the stove, the bottom and sides buttered, put into it one quart of sweet milk, one-fourth of a teaspoonful of salt; when it boils sift into the boiling milk white or graham flour, sifting it through the fingers, a handful at a time, until it becomes smooth and rather thick. Turn it into a dish that has been dipped in water. Serve with sweetened cream. This pudding is improved by adding canned or fresh berries just before taking from the stove. A True Vermonter. • MILTON PUDDING. Use one pint of staple bread broken in crumbs, one quart of milk, two eggs, one-half teaspoonful of salt, one-half teaspoonful of ground cinna- mon, three tablespoonfuls of sugar and two ounces of chocolate, grated. Put the bread, milk, cinnamon, and chocolate in a bowl and soak for two or three hours. Beat together eggs, sugar and salt. Mash the soaked bread with a spoon and add the egg mixture to the bread and milk. Pour into a pudding dish and bake in a slow oven for about forty minutes. Serve with an egg sauce or a vanilla cream sauce. Maria Parloa. RHUBARB PUDDING. Chop enough rhubarb to nearly fill your baking dish and sprinkle sugar over it. Mix in another dish one cupful of sour milk, two eggs, butter the size of an &gg, one-half teaspoonful of soda and flour to make a batter as for cake. Spread over the rhubarb and bake until done. Turn out on the platter upside down and serve with cream and sugar. Mrs. I. R. Dalzill. PUDDINGS AND PUDDING SAUCES. 269 RHUBARB PUDDING— No. 3. Line the pudding dish with thin sHces of bread and butter, cover with rhubarb cut into two-inch lengths strewed with sugar. Then alter- nate slices of bread with a layer of rhubard till the dish is full, having the rhubarb on top. Pour in one-half teacupful of water, cover with a plate and bake one-half hour. Eat with cream sauce. Mrs. Eliza Fromington. NEAPOLITAN CUSTARD PUDDING. Cut two sponge cakes into slices and spread a little jam over each slice. Place them in a buttered pie dish, sprinkle over them six or seven powdered biscuits, a little bitter almond flavor and pour over the whole a custard made as follows: Custard. — Sweeten one-half pint of milk with three lumps of sugar which have been well rubbed upon the rind of a large fresh lemon. Let the custard nearly boil, then stir into it a tablespoonful of flour mixed smoothly with a little cold water. Add two ounces of fresh butter and stir the mixture over the fire until it thickens. When almost cold add the well-beaten yolks of three eggs, put the pudding into a moderate oven and bake until it stiffens. Whip the whites of the eggs to a firm froth, spread this on the top of the pudding and sift a tablespoonful of powdered white sugar over the surface. Put the pudding in the oven again eight or ten minutes before it is served, that the eggs may stiffen a little. Harriet Tibbitts. TAPIOCA CREAM PUDDING. One cupful of tapioca soaked over night in cold water. Boil one quart of milk and stir in the tapioca; boil ten minutes, stirri ig all the time. Dissolve one tablespoonful of corn-starch in one-half cupful of milk, add the beaten yolks of four eggs, stir into the tapioca; add a little salt, sweeten to taste and boil up once. Flavor to taste. Beat the whites of four eggs and two tablespoonfuls of sugar; flavor, spread over the pudding and brown lightly in the oven. One-half of this quantity is sufficient for a good-sized family. Mrs. Lottie Miller. BAKED TAPIOCA PUDDING. Wash four tablespoonfuls of tapioca in water, let it boil with one quart of milk and the thin rind of a lemon or an orange, or one inch of cinnamon. Pour it into a basin, let it get cold, sweeten it and take out the peel. Beat 270 PUDDINGS AND PUDDING SAUCES. it up with three eggs and an ounce of butter. Pour it into a buttered dish and bake the pudding in a hot oven. The edge of the dish may be lined with puff paste or not. Mrs. E. Eaton. APPLE TAPIOCA PUDDING. Soak one cupful of tapioca over night in six cupfuls of water. Next morning add six large tart apples chopped fine, one cupful of sugar and bake slowly about four hours. Serve either warm or cold with sweetened cream. Mrs. H. Hunting. DAMSON PUDDING. Shred up very finely one-quarter of a pound of beef suet and rub it well into one-half pound of flour. Use as much water as will make a smooth, firm paste, then line a well-buttered basin and cut a cover for the top. Fill with the damsons and sweeten to taste. Tie a floured cloth firmly over the top and boil steadily two and one-half to three hours. A mixture of apples and damsons do well together. Sarah White. MARROW PUDDING. Rub stale bread through a wire sieve to make one-half pint of fine crumbs. Pour upon these one and one-half pints of boiling milk, soak a while, then add whilst still hot one-quarter of a pound of clarified fat, one-quarter of a pound of raisins, sugar and nutmeg to taste. Beat the mixture till the fat is melted, stir in four eggs, put the pudding into a buttered mold and boil three hours. O. C. - RAISIN COCOANUT PUDDING. Mix two eggs well beaten with a cupful of new milk and the milk of the cocoanut, if the latter is quite sweet. Take off the brown skin of the nut and grate the white part as finely as possible. Mix it with three table- spoonfuls of finely-grated bread-crumbs, three tablespoonfuls of sifted sugar, two ounces of butter beaten to cream, six ounces of Muscatel raisins, and a teaspoonful of lemon rind thinly sliced. Beat all well together, pour the mixture into a well buttered pie dish and bake it in a rather slow oven. Turn it out and serve with sifted sugar strewn over it. This pudding may be either baked or boiled. Mrs. C. Haddon. CREAM COCOANUT PUDDING. Put one pint of milk in a double boiler; rub four tablespoonfuls of corn-starch in a little cold milk, then add to the scalding milk, stirring until thickened. Beat the whites of three eggs to a very stiff froth; add PUDDINGS AND PUDDING SAUCES. 271 one-half cupful of sugar and the whites to the pudding. Beat well over the fire for three minutes, then add two cupfuls of cocoanut and one tea- spoonful of vanilla, and turn into a mold to harden. Serve with vanilla sauce. Mrs. George Gregory. ENGLISH SAGO PUDDING. Three-quarters of a cupful of pearl sago washed and put into one quart of milk; let it stand on the heater until the sago has well swelled. While hot, put in two tablespoonfuls of butter with one cupful of white sugar and one teaspoonful of vanilla. When cool, add the well-beaten yolks of three eggs, then put in a buttered pudding dish and bake from one-half to three-quarters of an hour; when done remove and place to cool. Beat the whites of the eggs with two tablespoonfuls of sugar till light and frothy; spread the pudding with either jelly or jam and then cover with frosting; put in the oven for a couple of minutes to brown. A. F. G. CREAM SAGO OR APPLE SAGO PUDDING. Make the same as Cream Tapioca and Apple Tapioca Pudding, substituting sago for tapioca. SNOW PUDDING. Pour upon three tablespoonfuls of corn-starch (dissolved in a little cold water), one pint of boiling water; add the whites of three eggs beaten stiff, a pinch of salt and a little sugar. Pour into a pudding dish and steam fifteen minutes. Sauce. — Beat the yolks of the eggs, add one cupful of sugar, one cup- ful of milk, butter the size of a walnut and boil until it thickens. Mae Brown. STEAMED FRUIT PUDDING. One cupful each of molasses, bread-crumbs, water, flour and currants. Also one ^^g beaten, three level teaspoonfuls of melted butter, one tea- spoonful of soda, a pinch of salt and a little cinnamon. Mix all together lightly, and pour into a tin pail with cover. Steam two hours. Eat with cream and sugar or any kin^ of pudding sauce preferred. Mrs. O. T. Learned. CORN PUDDING. From four good-sized ears of green corn split down the middle of grain with a knife, shave off the outside and scrape out all juice on the cob. Beat up four eggs, four tablespoonfuls of sugar with butter the size of an 272 PUDDINGS AND PUDDING SAUCES. Ggg; then add one pint of good rich sweet milk and the corn last. Put in a pan with a little nutmeg grated on the top and bake in a moderate oven until brown. Serve with good rich cream. Mrs. Mary A. Dudint. BAKED INDIAN SUET PUDDING. Scald three cupfuls of milk and pour over five tablespoonfuls of corn- meal. Add one cupful of molasses, one-half cupful of chopped suet, one- half of a nutmeg grated, one teaspoonful of ginger and a little salt. Butter a pudding dish, pour in a cupful of cold milk, then the mixture and bake well for two hours. Mrs. Hattie Long. BOILED INDIAN PUDDING. Boil one pint of milk and scald two cupfuls of corn-meal. When cool add one cupful of flour, one and one-half cupfuls of chopped suet, one and one-half cupfuls of molasses, salt. Add two eggs. Boil three hours. To be eaten with maple syrup. F. O. Ray. EAST INDIA PUDDING. Soak for one hour a cupful of bread-crumbs in a cupful of milk; stir into it three eggs well beaten, three tablespoonfuls of butter and three tablespoonfuls of flour into which has been sifted one teaspoonful of bak- ing-powder. Have ready one-half cupful of minced figs and the same quantity of seeded raisins. Dredge the fruit with flour and stir it into the pudding, pour into a large pudding mold with a tight-fitting top, leaving room for the pudding to swell. Steam for three hours and serve with sauce. Mrs. Dr. Buckley. INDIAN FRUIT PUDDING. Make a batter of one pint of hot milk and corn-meal to make it stiff. Add one-half cupful of molasses, one teaspoonful of salt, one teaspoonful of dissolved soda and one cupful of currants. Tie the pudding in a wet cloth leaving room for it to swell, put it in boiling water and boil three hours. To be eaten with maple syrup. Miss R. Cayton. APPLE PUDDING. Peel, core and slice enough apples to fill a baking dish. Butter the dish thickly, and put in the apples in layers, alternating them with stale cake-crumbs, and a little melted butter, using two tablespoonfuls of the latter to one pint of apples. Let the last layer be a thick one of cake- PUDDINGS AND PUDDING SAUCES. 27S crumbs. Set the dish in a moderately hot oven until the apples are ten- der, then beat together two eggs and two tablespoonfuls of sugar (more sugar if apples are tart), take one cupful of milk and pour over the apples. Bake to a rich golden color and serve with cream. Ivy Dellbridge. TRANSPARENT PUDDING. Beat eight eggs well, put them into a pan with one-half pound of finely-powdered sugar, one-half pound of fresh butter, the grated outer rind of one lemon and the juice of three lemons. Stir it over the fire till it thickens, then pour it into a basin to cool. Line the edge of a buttered pudding dish with thin puff paste, pour in the pudding and bake for three- quarters of an hour in a moderately hot oven. It is clear, light and very nice, either cold or hot. Mattie Hughes. ECONOMICAL PUDDING. One cupful of bread-crumbs, two cupfuls of chopped apples (tart), one cupful of sugar, one teaspoonful of cinnamon, two tablespoonfuls of but- ter. Butter a deep dish and put in a layer of apples; sprinkle with sugar, a few bits of the butter and a little cinnamon; proceed in this manner, putting a layer of crumbs between each and on the top; bake three-quar- ters of an hour and eat with sugar and cream. Mrs. Eliza Martin. HUCKLEBERRY PUDDING. Huckleberry pudding is quite an institution at our house. Make a crust of flour and nice beef suet, about three-quarters of a pound of the suet after it is shredded and chopped fine to one quart of sifted flour. A little salt is added, and it is wet to a paste with very cold water. Then roll the crust out quite thin, lay berries — a goodly quantity of them — on, bringing the edges of the crust together, lapping and pinching them so that the berries do not escape. Tie the pudding up in a cloth and boil till done. Then remove the pudding from the cloth and lay it on a plat- ter. Cut a square hole and pour in a coffee-cupful of syrup, replace the piece of crust and bring the pudding to the table. Syrup for sweetening is better than sugar, because it makes it juicier. Use a plain sauce with this pudding, made of a very little sugar, flour, butter and water, flavored with a teacupful of huckleberries crushed. Let come to a boil. Agnes Kent. RAISIN PUDDING. These puddings are light and nice. Chop suet enough to make one and one-half cupfuls. stone one and one-half cupfuls of raisins. (Some 2n PUDDINGS AND PUDDING SAUCES. like less fruit). Take two cupfuls of sweet milk, one cupful of molasses, three and one-half cupfuls of flour; chop the suet and raisins together and mix the whole, adding one teaspoonful of soda. Steam two hours. Bertha Gulle. PRINCE ALBERT'S PUDDING. Beat to a cream one-half pound of fresh butter and mix with an equal weight of fine white sugar. Add to these first the yolks and then the whites of five eggs, which have been thoroughly beaten separately; throw in lightly one-half pound of fine flour and one-half pound of stoned raisins. Put these ingredients, well mixed, into a buttered mold, or floured cloth, and boil for three hours. Serve with sweet sauce. Bertha Prince. BREAD CUSTARD PUDDING. Three cupfuls of sweet milk, three well-beaten eggs and one-half cupful of sugar. Beat thoroughly and turn into a one-quart dish. Cut two thin slices of bread, butter and lay on top of the custard with the buttered side up. Grate a little nutmeg on the buttered bread and bake in a quick oven until brown. S. J. Sawyer. PINEAPPLE PUDDING. Cover one-half cupful of tapioca with cold water and let soak three hours. Drain off the water and place in double boiler. Cover with boil- ing water and cook until clear. Then add the juice of two lemons, one cupful of sugar, one-half pint of grated pineapple and remove from the fire. Stir in the whites of two eggs, beaten stiff. Serve cold with cream. Mrs. C. Specht. APPLE, ORANGE OR JAM ROLY-POLY Make a rich dough as for biscuits Roll out one-half inch thick and spread thick with sliced oranges, or thin slices of tart apples or damson jam, or any fruit jam desired. Roll it as you would a sheet of music, then lay it in long tin pan with the lapped side of the dough on top and bake one- half hour. If it is preferred boiled, tie it in a cloth that has been well dredged with flour and boil for two hours. A hard sauce to use on it is made by beating one-half cupful of butter with a cupful of fine sugar and adding the whites of two eggs, one at a time and still beating till very light. Then add slowly the flavoring — a teaspoonful of vanilla or lemon. Put into a deep dish; sprinkle with grated nutmeg and let it harden. MrSo Ben Forest. PUDDINGS AND PUDDING SAUCES^ 275 PEACH COBBLER, Fill a shallow pudding dish or deep earthen pie plate with ripe, peeif^^d peaches leaving in the pits to increase the flavor of the fruit. Add cold water to half fill the dish and cover the whole with a light paste rolled to twice the thickness used for pies. Cut slits across the middle, prick with a fork and bake in a slow oven about three-fourths of an hour. The peaches should be sugared before putting on the crust. Serve either warm or cold, the crust should be inverted after being cut into sections, and the peaches piled upon it. Eat with sweet cream. Mrs. G. Gunn. AMBER PUDDINQ. Into a quart of boiling milk stir a teacupful of corn-meal and one quart of sliced sweet apples; add one teaspoonful of salt and one teacup- ful of molasses. Mix thoroughly. Add two quarts of milk; pour into a large, buttered dish and bake in a slow oven four hours. When cold, a clear, amber-colored jelly will have formed throughout the pudding and the apples will be of a rich dark brown. A. Press. NUT PUDDING. One pint of milk, four eggs, three-fourths cupful of sugar, one-half cupful of finely chopped almonds, sherry wine enough to taste, one-half teaspoonful of baking-powder, a pinch of salt; beat the eggs separately, boil the milk, add the yolks of eggs, wine, almonds, the whites of the eggs last; brown the sugar, pour it around your pudding mold; steam two hours. Serve with brandy. Mrs. Leslie Willitt, THRIFTY PUDDINQ. Stale sponge cake, cut in slices and laid in bottom of baking dish; then fill to the top of dish with either stewed peaches or apricots; then put cake on top in slices and make a meringue of whites of two eggs beaten light and then add two tablespoonfuls of sugar; spread over top and put into oven to harden for a few moments; serve cold with cream. A Faithful Helpmate. FRUIT PUDDINQ (STEAMED). One teacupful each of molasses, water, suet (chopped fine) and seeded raisins, one-half teaspoonful of salt, three and one-half teacupfuls of flour, one teaspoonful each of cinnamon and allspice, a pinch of cloves, one-half teaspoonful of soda, dissolved in the molasses; steam three hours 376 PUDDINGS AND PUDDING SAUCES, Sauce. — One teacupful of sugar, three-quarters teacupful of butter; mix to a cream, add one egg, the juice of one-half of a lemon and one pint of boiling water; cook five minutes. Miss Gilmore. CHERRY ROLL. Make rich biscuit dough; roll out into two squares. In center of square heap berries, cherries or any fresh or even stewed dried fruit, and two tablespoonfuls of sugar. Pinch the ends and edges well as you fold over. Bake in moderate oven. Serve with butter and powdered sugar creamed together or cream and sugar. Julia Howitt. SPICE PUDDING. One cupful of sour milk, one-half cupful of molasses, one scant tea- spoonful of soda, one-half cupful of chopped suet or one-half that quantity of butter, a little salt, spice or ginger to taste. Fruit may, with fine effect, be added. Serve with brown sauce. Sauce. — One cupful of milk, one tablespoonful of butter, two table- spoonfuls of sugar, two tablespoonfuls of flour and two tablespoonfuls of molasses. Stir all together and boil ten minutes. Flavor to taste. Ina Preston. OLD-FASHIONED APPLE JOHN. One pint of flour, two teaspoonfuls of baking-powder, two tablespoon- fuls of butter, one cupful of milk, one quart of ripe tart apples cut in eighths. Sift flour and baking-powder together. Rub in the butter and mix to the consistency of biscuit dough. Roll out. Have the apples ready, peeled and cut; put them in a deep pie plate and put the crust on top and bake. When done, reverse and cover with sugar and bits of but- ter. Serve with cream and sugar. Grandma Locke. BLACKBERRY ROLL. One pint of flour sifted with one heaping teaspoonful of baking- powder; mix into this one tablespoonful of butter and one-fourth tea- spoonful of salt; add three-quarters of a cupful of milk and roll out one-third of an inch thick. Spread thickly with any kind of berries, sift sugar over and roll. Bake one-half hour and serve hot with the following: Sauce. — Cream together one-half cupful of sugar and one tablespoon- ful of butter; one cupful of mashed berries and one cupful of boiling milk. Wet one teaspoonful of corn-starch in enough milk to dissolve it and stir in slowly. Let boil three minutes and serve. Aunt CaRRIE. PUDDINGS AND PUDDING SAUCES. 277 DATE PUDDINQ (BOILED). Chop fine one cupful of suet. Add one cupful of sugar and the yolka of two eggs beat together until light, then add one cupful of milk and three cupfuls of flour. Beat until smooth, add one-half teaspoonful of cinnamon, one-half teaspoonful of salt, one-fourth of a nutmeg grated, the well-beaten whites of the eggs and one teaspoonful of baking-powder. Mix well and add one pound of washed, stoned and chopped dates, slightly floured; turn into a greased mold and boil continuously for three hours. Serve hot with hard sauce. Mrs. A. M. Morris. HEALTH PUDDINQ. One cupful of tapioca, three generous pints of cold water, one-half teaspoonful of salt, one-half teacupful of sugar, one tumbler of crab-apple jelly. Wash the tapioca and soak it in the water over night. In the morn- ing put on in the double boiler and cook one hour, stirring often. Add salt, sugar and lastly jelly. Turn into a mold that has been dipped in cold water and set away to cool and harden. Serve with cream and sugar. An Old Nurse. DRIED PEACH PUDDINQ. Let come to a boil one pint of milk; while hot pour it over one pint of bread-crumbs (entire-wheat bread if desired); stir into this one tea^ spoonful of cold butter and one pint of dried peaches stewed soft. When all is cool add two eggs well beaten, one-half cupful of sugar. Put in a well-greased pudding dish and bake one-half hour; serve warm with hard sauce. Nannie Jennings. BLUEBERRY COBBLER. Take a pudding dish, line it with pastry and fill with ripe, luscious well-picked blueberries. Sprinkle with sugar and cover with a top crust, gashed with a knife. Bake slowly one-half hour and serve with cream and sugar. Mary Buttler. GRAHAM PUDDING. Two cupfuls of graham flour, one cupful of currants or raisins, one cupful of sweet milk, one cupful of molasses, one ^gg, one even teaspoon- ful of salt, one teaspoonful of soda. Mix all together. Pour into the pudding pail and boil two and one-half hours. A Mother. GREENING PUDDINQ. Peel, core and slice sufficient apples to fill a baking dish, butter the dish and put in the apples in layers, alternating them with stale cake 18 278 PUDDINGS AND PUDDING SAUCES. crumbs and a little melted butter, using two tablespoonfuls of the latter to a pint of apples. Let the last layer be a thick one of cake crumbs; put in a moderately hot oven until the apples are tender, then beat together two eggs and two tablespoonfuls of sugar (more should be used if apples are very tart), add one cupful of milk and pour over the apples. Bake a rich golden color and serve with cream. Other tart apples may be substituted if desired. Jessie Bartlett. BOILED APPLE DUMPLINGS LIKE GRANDMOTHER MAKES. To prepare a crust take one pint of flour, one tablespoonful of lard, one-half teaspoonful of soda dissolved in hot water, one teaspoonful of cream of tartar and one-half teaspoonful of salt, sifted through the flour. Use sweet milk or water and mix the dough a little stiffer than for bis- cuits; roll out a little thicker than pie crust, cut into squares and put in the center of each a nice, sour apple, pared and cored; fill the hole left by the core with sugar, a bit of butter and a little crab-apple jelly; bring the corners of the dough together, pinching them well to make a firm ball; tie in loose cloths, which have been dipped in hot water and floured on the inside. Boil steadily in plenty of water one hour. Some prefer these steamed or baked. Serve hot with sweetened cream or butter and sugar. Marion Lovewell. FIG PUDDING. One-quarter pound of figs, chopped fine, one-quarter pound of bread- crumbs, one-quarter pound of brown sugar, one-quarter pound of suet, one-quarter pound of candied citron and lemon peel and five eggs. Mix thoroughly; steam or boil four hours. Mrs. Bryce. FIG PUDDING— No. 2. One-half cupful of sugar, one-half cupful of molasses, one-half cupful of butter, one cupful of sweet milk, two eggs, three cupfuls of flour, one pound of chopped figs, two teaspoonfuls of baking-powder, a pinch of soda, one-half cupful of currants, one-half teaspoonful of nutmeg and one- half teaspoonful of cinnamon; steam in mould three hours; serve with whipped cream sauce. Miss Inez Burbanks. FIG PUDDING— No. 3. One-fourth of a pound of figs chopped fine, two cupfuls of bread- crumbs, one cupful of brown sugar, one-fourth of a pound of suet chopped fine, two eggs, the grated rind and juice of one lemon, one dessert-spoon- PUDDINGS AND PUDDING SAUCES. 279 ful of molasses, one-half grated nutmeg, one tablespoonful of flour. Steam three hours and serve with boiled sauce flavored with lemon. Mrs. Jones. BIRD'S NEST PUDDING. Pare and quarter three apples, lay in well-buttered deep dish. Make a batter of two eggs, one cupful of flour, three-quarters of a cupful of milk, a little salt, no sugar; pour over the apples. Bake forty-five minutes in a moderate oven. Serve with sweet sauce. Mrs. Geo. Spence. PRUNE PUDDING. One pound of prunes, one-half, pound of walnuts or almonds, the whites of four eggs, one cupful of sugar, whipped cream; flavor to taste. Stew prunes and when cold remove stones, then chop fine, also chop nuts and put in dish with sugar and well-beaten whites of eggs. Whip cream, flavor, and spread on top. Mrs. W. H. Carrick. PRUNE PUDDING— No. a. Beat a teacupful of flour to a smooth paste with a little cold milk. Add two well-beaten eggs, a pinch of salt and as much milk as will make a rather thick batter. Wash one-half pound of prunes and simmer them in a little water till they are quite soft. Drain off the liquid, take out the stones, sprinkle a little flour over the prunes and then stir them into the pudding. Pour the pudding into a cloth and tie it securely, but leave a little room for the pudding to swell. Plunge it into boiling water and keep the pudding boiling until it is done enough. Serve with sweet sauce. Mrs. Delia Simpson. AGNEW PUDDING. Pare and core eight russets and boil them to a pulp with the rind of one-half lemon. Beat up the yolks of three eggs and add to them three ounces of melted butter; sweeten to taste and beat all together. Line a pudding dish with puff paste, pour in the mixture and bake until it becomes a light brown color. It will require, to bake, thirty minutes. H. A. Vane. SUET PUDDING. One cupful of chopped suet, one teacupful of molasses, one cupful of sweet milk, three and one-half cupfuls of flour, one full cupful of raisins, one cupful of currants, one teaspoonful of soda, a pinch of salt, one-half g80 PUDDINGS AND PUDDING SAUCES. teaspoonful of cinnamon, one-half teaspoonful of allspice, one-half tea- spoonful of cloves. Steam two hours. Citron or lemon peel may be added if desired. Mrs- Belle Hazen. SUET PLUM PUDDING. One cupful of chopped suet, one cupful of New Orleans molasses, one cupful of sour milk, one cupful of seeded raisins, three and one-half cup- fuls of flour, one egg, one-half teaspoonful of cloves, one teaspoonful of cinnamon and one-fourth of a nutmeg, a little salt, one teaspoonful of soda; boil three hours; eat with Vanilla or hard sauce. Minnie Thayer. MONTREAL PUDDING. One cupful of suet, one cupful of molasses, one cupful of fruit, one cupful of sweet milk, one and one-half cupfuls of flour and one teaspoon- ful of soda. Steam two hours. Mrs. Geo. Spence. COTTAGE PUDDING. Two eggs, one cupful of granulated sugar, two-thirds cupful of butter, one-half cupful of sweet milk, two cupfuls of flour, two tablespoonfuls of baking-powder, one teaspoonful of vanilla and one teaspoonful of lemon. Mix the butter and sugar, then add the beaten yolks, milk, flavoring, about one-half of the flour and baking-powder, then the whites of the eggs beaten to a froth and, lastly, the balance of the flour. Have the cake about two inches thick and bake in a long tin. Pudding Sauce. — One tablespoonful of butter (not melted) and one heaping tablespoonful of flour beat to a cream. Add one large teacupful of boiling water, let set on stove until it comes to a boil, stirring all the time to avoid being lumpy. Add one teaspoonful of lemon and four tablespoonfuls of sugar. Leona Horton. CHOCOLATE PUDDING. Reserve one gill of milk from a quart and put the remainder on the fire in a double boiler. Mix three tablespoonfuls of corn-starch with the cold milk. Beat two eggs with one-half a cupful of powdered sugar and one-half teaspoonful of salt. Add this to the corn-starch and milk and stir into the boiling milk, beating well for a minute. Shave fine two ounces of chocolate and put it into a small pan with four tablespoonfuls of sugar and two tablespoonfuls of boiling water. Stir over a hot fire until smooth and glossy; then beat into the hot pudding. Cook the pud- ding in all ten minutes, counting from the time the eggs and corn-starch are added. Serve cold with powdered sugar and cream. This pudding PUDDINGS AND PUDDING SAUCES. 281 can be poured while hot into little cups which have been rinsed in cold water. At serving-time turn out on a flat dish, making a circle, and fill the center of the dish with whipped cream flavored with sugar and vanilla. The eggs may be omitted, in which case use one more tablespoonful of corn-starch. Maria Parloa. CHOCOLATE MERINGUE PUDDING. For a small pudding use one pint of milk, two and one-half table- spoonfuls of corn-starch, one ounce of chocolate, two eggs, five table- spoonfuls of powdered sugar, one-fourth of a teaspoonful of salt and one-half teaspoonful of vanilla extract. Mix the corn-starch with one gill of milk. Put the remainder of the milk on to boil in the double boiler. Scrape the chocolate. When the milk boils, add the corn-starch, salt and chocolate and cook for ten minutes. Beat the yolks of the eggs with three tablespoonfuls of sugar. Pour the hot mixture on this and beat well. Turn into a pudding dish that will hold about one quart and bake for twenty minutes in a moderate oven. Beat the whites of the eggs to a stiff, dry froth and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. Spread this on the pudding and return to the oven. Cook for fifteen minutes longer, but with the oven door open. Serve either hot or cold. Maria Parloa. APPLE SLUnP. Cut apples as for pies and fill a rich undercrust of a good thickness; cover with a thick top crust and bake in a slow oven for about one hour; when baked remove the top crust, add sweetening, seasoning, and butter one-half the size of an ^gg; then remove part of the apple. Place the top crust in an inverted position upon what remains, and the apple that has been taken out on top of that. Should be eaten hot W. T. M. BROWN BETTY. One cupful of bread-crumbs, two cupfuls of chopped tart apples, one- half cupful of sugar, one teaspoonful of cinnamon and two tablespoonfuls of butter, cut into small pieces. Butter a deep dish and put a layer of the chopped apple at the bottom; sprinkle with sugar, a few bits of butter and cinnamon ; cover with bread-crumbs, then with more apple. Proceed in this order until the dish is full, having a layer of crumbs at the top. Cover closely and steam three-quarters of an hour in a moderate oven; then uncover and brown quickly. Eat warm with sugar and cream or sweet sauce. Serve in the dish in which it is baked. Mrs. Eliza Pousland. 2S% PUDDINGS AND PUDDING SAUCES. BROWN BETTY— No. 2. To one-third cupful of bread-crumbs, soaked in three cupfuls of milk until soft, add two-thirds of a cupful of apples chopped finely. Add one- half tumbler of sugar, one egg broken into the mixture, one teaspoonful of butter and a little nutmeg. Stir thoroughly and bake like a custard. Eliza Thompson. DELICIOUS APPLE DUHPLINQS. Chop one pound of suet very fine. Add a little salt and flour enough to make a dough, when wet up with cold water. Knead this as little as possible — only enough to roll out and cut. Pare, core and quarter tart apples. Cover each apple with dough, pressing it together so it will not burst open and wrap white cloth about it, first wetting the cloth in hot water. Pin each dumpling tightly up and drop it into boiling water. Do not let them cease boiling until done. An hour's time is ample. Make a sweet sauce for them or eat butter and sugar upon them. Mrs. Lydia Floyd. SNITZ QLOSE. Make a dumpling of two eggs to one quart of flour and one-half tea- spoonful of salt; add sufficient water to make a drop dumpling; take one- half pound of dried peaches, one-half pound of prunes and one-half pound of raisins; put fruit in the kettle with just enough water so that the fruit will boil; then drop dumping in the kettle and boil slowly about two hours. Serve hot. Minette Rowley, NEW YEAR'S BAKED APPLE PUDDING. Mince eight peeled and cored apples, put them in a saucepan with a little water and when partly cooked add one-quarter of a pound of cleaned currants, the same of stoned raisins, the same of shredded citron and the same weight of peeled almonds, cut small, also four ounces of brown sugar, a little cinnamon and allspice; cook until it forms a perfect mar- malade. Make a paste with one-quarter of a pound of chopped beef suet, one-half pound of flour, a little salt and cold water; roll it out quite thin on a floured table. Grease and strew with brown sugar and cinnamon the inside of a deep yellow bowl, cover the bottom with a round flat of the paste to fit, on this pour a thick layer of the marmalade, then another flat of the paste, and repeat till there are three layers of fruit and four of paste, finishing with the latter. Place the bowl in a slack oven and let bake slowly three hours. When cooked and partly cold invert on a round dish, strew plentifully with sugar and put it back into the oven to heat thoroughly and glaze. Serve hot. C. A. H. PUDDINGS AND PUDDING SAUCES. 283 Sauces For Puddings. PLAIN PUDDING SAUCE. To one cupful of sugar add one egg and beat very hard Add one tablespoonful of boiling water and set on the stove to warm; flavor to taste. This is a good sauce for almost any pudding. E. S EGO SAUCE FOR PUDDINGS. Beat the whites of two eggs to a stiff, dry froth; and beat into this, a little at time, one cupful of powdered sugar. When smooth and light add one teaspoonful of vanilla and the yolks of two eggs. Beat the mixture a minute longer; then stir in one cupful of whipped cream or three table- spoonfuls of milk. Serve at once. Maria Parloa. VANILLA CREAM SAUCE. Beat to a cream three tablespoonfuls of butter and gradually beat into this two-thirds of a cupful of powdered sugar. When this is light and creamy add one teaspoonful of vanilla; then gradually beat in two cupfuls of whipped cream. Place the bowl in a pan of boiling water and stir con- stantly for three minutes. Pour the sauce into a warm bowl and serve. Maria Parloa, CHOCOLATE SAUCE. Put one pint of milk in the double boiler and on the fire. Shave two ounces of chocolate and put it in a small pan with four tablespoonfuls of sugar and two of boiling water. Stir over the fire until smooth and glossy and add to the hot milk. Beat together for eight minutes the yolks of four eggs, three tablespoonfuls of sugar and a salt-spoonful of salt and then add one gill of cold milk. Pour the boiling milk on this, stirring well. Return to the double boiler and cook for five minutes, stirring all the time. Pour into a cold bowl and set the bowl in cold water. Stir for a few minutes and then occasionally until the sauce is cold. This sauce is nice for cold or hot corn-starch pudding, bread pudding, cold cabinet pudding, snow pudding, etc. It will also answer for a dessert. Fill cus- tard glasses with it and serve the same as soft custard; or have the glasses two-thirds full and heap up with whipped cream. Miss Parloa. RICH BRANDY SAUCE. Stir a small teaspoonful of corn-starch in a little cold water to a smooth paste; add to it a cupful of boiling water, one cupful of sugar, a 284 PUDDINGS AND PUDDING SAUCES. small piece of butter; boil all together five minutes. Remove from the fireand when cool, stir into it one-half cupful of brandy. J. E. P. BRANDY SAUCE— No. 2. Two cupfuls of sugar, one-half cupful of butter, one-half wine-glassful of brandy. Warm the butter slightly and work it to a light cream with the sugar, then add the brandy; beat it hard and set aside until wanted. Should be put into a fancy mold. H. F. L. WINE SAUCE. One-half cupful of butter, one-half cupful of powdered sugar, a wine- glassful of wine. Beat the butter to a cream. Add the sugar gradually and when very light add the wine. Flavor with a little grated nutmeg. Place the bowl in a basin of hot water and stir for three minutes. A. P. U. PLUM PUDDING SAUCE. Put one tablespoonful of butter into a granite pan over a slow fire; when melted stir in two scant tablespoonfuls of flour. When well mixed pour in gradually one and one-half cupfuls of hot water and stir until cooked; then add one-half pound of brown sugar, the juice of one-fourth of a lemon and a small quantity of grated nutmeg. Serve soon as the sugar has dissolved. E. J. C. HARD SAUCE. Beat well together a teacupful of sugar and one-half teacupful of but- ter. Flavor to taste. Shape into a pyramid and place on a fancy dish. Soft sauce is made by adding to the above the yolk of one Qgg, beating well, and stirring sugar, butter and egg into a pint of boiling water over the fire. Stir till it foams, when it is done. P. W. B. VANILLA SAUCE— No. 2. To one-half cupful of butter add one cupful of powdered sugar, one teaspoonful of vanilla. Cream the butter, add the sugar; just before serv- ing add one-quarter of a cupful of boiling water. Stir well and then add one ^ggy the white only of which has been whipped, and beat all to a foam. B. DOLLIVER. APPLE JELLY SAUCE. W^hip a teacupful of apple jelly until it is thin and smooth; add gradually two tablespoonfuls of melted butter, the juice of a lemon and PUDDINGS AND PUDDING SAUCES. 285 grated peel, with one-half teaspoonful of grated nutmeg. Put in a cup or bowl inside a saucepan of boiling water, heat it to the boiling point, stir- ring steadily all the time, then beat in a heaping tablespoonful of pow- dered sugar and a glassful of wine. Cover it closely and let it stand in the boiling water until wanted. Stir occasionally and beat up well before pouring out. C. L. T. ORANGE SAUCE. Mix one teaspoonful of corn-starch with two tablespoonfuls of sugar. Squeeze the juice from three oranges and heat it. When sufficiently hot add corn-starch and sugar and cook till clear. Martha Haines. ARROWROOT SAUCE. Mix a tablespoonful of arrowroot with cold water, then add one-third of a pint of water, a glassful of milk, the juice of a lemon, sugar and flavoring. Stir it over the fire till it boils. M. A. C. TRANSPARENT SAUCE— FOR FRITTERS. Mix one small tablespoonful of corn-starch with one small teacupful of sugar, stir in one-half pint of boiling water, add juice of one-half of a lemon and a small piece of butter. Stir over the fire until transparent, being careful that it does not burn. Excellent. E. M. C. FOAMING SAUCE. Beat the whites of three eggs to a stiff froth, melt a teacupful of sugar in a little water and let it boil. Stir in a small glass of wine, then the whites of the eggs. Serve at once. P. B. M. BROWN SAUCE. Mix one-half teacupful of brown sugar with one-half the quantity of butter; add one pint of hot water and a little vinegar with such flavoring as may be desired. Use a tablespoonful of flour, moistened with milk as a thickening, and boil. Should be served hot. E. J. S. DUMPLING SAUCE. Boil one pint of water and a teacupful of brown sugar together; thicken with one tablespoonful of flour mixed with cold water; when cooked add one tablespoonful of butter and a little salt. Flavor to taste. A. P. T. 386 PUDDINGS AND PUDDING SAUCES. SPANISH SAUCE. One tablespoonful of corn-starch in one-half teacupful of boiling water; add two tablespoonfuls of vinegar, one tablespoonful of butter, one teacupful of sugar and one-half of a nutmeg, grated. G. P. C. PARIS SAUCE. (For sweet dumplings.) Put a glassful of grape juice into an enameled saucepan with a large tablespoonful of powdered sugar and the well-beaten yolks of two eggs. Stir the mixture until it begins to thicken, then add very gradually three tablespoonfuls of thick cream; the sauce must not boil after the cream is added. Maria Peel. EMPRESS SAUCE. A delicate sauce for rice puddings, apple dumplings, etc., is one part sweet cream, two parts boiling water; sweeten well and flavor with pow- dered mace. Mrs. Laura Morey. CHERRY, BLUEBERRY, BLACKBERRY OR STRAWBERRY SAUCE. Cream together one-half cupful of sugar and one tablespoonful of butter. Add one cupful of boiling water and put into a double boiler. When it comes to a boil stir in one tablespoonful of corn-starch previously dissolved in a little cold water. Let heat thoroughly. Take from the fire and stir in a cupful of any desired fruit, crushed. Serve hot. A. T. B. STRAWBERRY SAUCE— COLD. Cream one cupful of sugar and one-third of a cupful of butter, add the beaten whites of two eggs and one cupful of ripe crushed strawber- ries; fine for cottage pudding, plain boiled tapioca pnd other simple pud- dings; gives flavor of strawberry short-cake. A. D. F. FRUIT SAUCE. Cream equal parts of butter and granulated sugar together with enough fruit jam or juice to flavor the sauce as desired. E. C. A. BUTTER SAUCE. Put one-half cupful of butter into a basin, work into it one cupful of sugar. Pour in enough raspberry juice to color and flavor it. Especially good for batter puddings. E. J. B. PUDDINGS AND PUDDING SAUCES. 287 ENGLISH SWEET SAUCE. Put into a bowl the yolks of two eggs with four tablespoonfuls of powdered sugar and stir until it becomes creamy. Add one-half pint ot sweet cream, little by little, beating constantly, and grate in the rind of one orange. Place the pan on a slow fire and stir well for five minutes, being careful not to let boil. Strain and serve. A. T. O. LEMON SAUCE. Let come to a boil one pint of water and one cupful of sugar, then stir in three large teaspoonfuls of corn-starch previously mixed with a little cold water, stir over the fire for ten minutes, but do not let it boil; then add the grated rind and juice of one lemon and one tablespoonful of but- ter. Serve warm. T. C. M. FOAriY SAUCE FOR STEAMED PUDDINGS. Beat one egg light, add a scant cupful of granulated sugar, then add three tablespoonfuls of boiling milk; flavor with vanilla and serve imme- diately. Mrs. Tillie Bassett. 288 PUDDINGS AND PUDDING SAUCES. Dominion Specials. SCRAPPLE. Cook two pounds each of beef and fresh pork until done; then take from the fire and remove bones, retaining the broth. Chop the meat, return it to kettle and season with pepper and salt. Let come to a boil^ stir in corn-meal and make it about as thick as mush, then turn into pans. When cold cut in thin slices and fry as mush to a golden brown. M. White. QUAKER OATS BLANC MANGE. Bring one quart of sweet milk to a boil, salt slightly and stir in one cupful of quaker oats. Cook thirty minutes, stirring well. Just before removing from the fire stir in one &gg well beaten and add one-half cupful of dried fruit which has soaked until soft. Serve with cream and sugar for dessert. Tillie Richmond, WHEATLET FOR LUNCHEON. Wash, stone and chop one-half cupful of dates. Cook thoroughly the wheatlet and just before placing in molds add the dates. Serve with cream and sugar. Mrs. T. Percival. CEREAL WITH FRUIT. Take six firm Baldwins, pare and core, leaving them whole. Cook in a syrup made of one cupful of sugar and two cupfuls of water flavored with one-inch piece of stick cinnamon and a few shavings from the yellow rind of a lemon. Turn the apples twice; when done lift with a skimmer and place in a pretty bowl, the larger end of the cavity upward. Cook whatever cereal is desired, fill cavities heaping full with it and pour boiling syrup over all. Serve either hot or cold with cream. T. M. FRIED BANANAS. For the finishing touch to a luncheon nothing is more delicious than fried bananas. Select ripe fruit, take off the skins and cut each banana in two crosswise. Salt slightly, dip in beaten &gg', then roll in cracker crumbs. Cook till a delicate brown in drippings or Ko-nut. Serve with sauce made of one cupful of boiling water, butter the size of an egg, a cupful of sugar, a tablespoonful of corn-starch, one-half cupful of fruit. Seeded raisins, chopped citron and lemon juice are excellent fruits for the purpose. Mrs. M, C. CWMIk ETC FOR SUMMER, light- desserts take the preference. Custards are light and dainty and quite appropriate after a hearty meal. Good custard can be made in the proportion of five eggs to each quart of rich milk. There are three ways of cooking custard — baking, boiling or steaming. A baked custard, we believe, has the prefer- ence, and to insure the best results, the temperature of the oven must be exactly right. It must be a good heat and kept regular. If the custard remains too long in the oven itwill whey and its nicety be destroyed. The whites and yolks of the eggs in a custard should be beaten separately. The sugar should be added to the beaten yolks and then be beaten again. Add the whites next, then the flavoring, and lastly, the cold milk. Pastry and puddings seem to tire the appetite in summer and these light and palatable desserts are then enjoyed to the full extent. Many of the desserts can be made of canned fruit and are as nice as though con- cocted from fresh fruit. CUP CUSTARD. Beat four eggs light, add one-half cupful of granulated sugar, a little salt, one quart of milk, and one-eighth of a teaspoonful of grated nutmeg. Stir until the sugar is dissolved. Put the custard in five cups, place in a pan of boiling water, and then put the pan in the oven. Bake till firm in the center; no longer, or they will become watery. When done stand away to get cold. Serve them in the cups. Lillie. MICHIGAN CUSTARD. Beat five eggs thoroughly, then stir into them one cupful of maple sugar, one tablespoonful of flour, a pinch of salt, one-eighth of a nutmeg. Stir this all into two quarts of lukewarm milk. Pour in baking dish and set baking dish in pan of hot water. Bake in moderate oven until custard ^'s firm ill the center. Mrs. John Irish. 289 290 CUSTARDS, CREAMS, DESSERTS, ETC, LEMON CUSTARD. Grate two lemons, add one-half pound of sugar, one-fourth pound of butter, beaten together to a cream; one pint of milk, two tablespoonfuls of flour, and four eggs, beaten separately. Add the whites last. Mrs. Mary Walton. RICE CUSTARD. Mix one-half pint of cream, one pint of milk, an ounce of sifted ground rice, one tablespoonful of vanilla; sweeten with sugar and stir all well together in a granite boiler till it nearly boils; add the well-beaten yolks of three eggs. Stir and let it simmer for about one minute. Serve it in cups with sifted sugar and cream. Mrs. Emily Jones. APPLE CUSTARD (PLAIN). Stew very gently two quarts of fine apples, till tender, with one and one-half pints of water, one pound of sugar and a little cinnamon. Strain the liquid and stir into it, very gradually, eight well-beaten eggs. Put the mixture into a saucepan and stir it until it thickens. Pour into custard glasses and cover with sifted sugar. J. I. C. APPLE CUSTARD (FRIED). Pare, core and slice four good-sized apples. Fry them in butter and when they are brown on one side, turn them over and pour over them a custard made of four eggs, beaten, a cupful of cream or new milk and a little cinnamon. Fry to a light brown. Turn carefully and serve with sifted sugar. This is a nice hot dessert. Mrs. Ellen Sullivan. BAKED CHOCOLATE CUSTARD. For five small custards use one pint of milk, two eggs, one ounce of chocolate, one-fourth of a teaspoonful of salt and a piece of stick cinna- mon about one inch long. Put the cinnamon and milk in the double boiler, place on the fire, and cook for ten minutes. Shave the chocolate and put it in a small pan with three tablespoonfuls of sugar and one tablespoonful of boiling water. Stir this over a hot fire until smooth and glossy and then stir it into the hot milk, after which take the liquid mix- ture from the fire and cool. Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar. Add the cooled milk and strain. Pour the mixture into the cups which place in a deep pan. Pour into the pan enough tepid water to come nearly to the top of the cups. Bake in a CUSTARDS, CREAMS, DESSERTS, ETC. 291 moderate oven until firm in the center. It will take about one-half hour. Test by running a knife through the center. If the custard is milky it is not done. Serve very cold. Maria Parloa. PLAIN CUSTARD. Beat to a froth two eggs with two tablespoonfuls of sugar, a very little salt and one quart of rich, sweet milk; flavor. Bake until thick. If taken out as soon as thick it will not be watery. Mrs. Mary Taxman. MORRIS CUSTARD. To one pint of boiling milk add one teaspoonful of corn-starch, one- half cupful of sugar, the yolks of two eggs, a little salt and extract to flavor. Mrs. R. Scales. BOSTON CUP CASTARD. Fake two eggs, one-half coffee-cupful of new milk and a dessert- spoonful of white powdered sugar. Stir the sugar into the milk, add the eggs which should be well beaten; pour into a breakfast cup and bake till quite set — about one-quarter of an hour. Turn out on a plate and serve alone or with a little stewed fruit. Mrs. Jennie Boyd. BROWN CUSTARD. Scald one quart of milk, but do not boil; beat five eggs light with three tablespoonfuls of sugar and pour upon them the hot milk. Mix well, adding nutmeg and flavoring extract to taste; bake in a well-but- tered dish. Turn out when cold; strew very thickly with white sugar. Set the plate containing the custard upon the upper grating of a hot oven. The sugar will melt and run in brown streams all over the molded pud- ding. Slip carefully to a dish; eat cold. Mrs. Hamilton. CUSTARD ROYALE. For the custard season two whole eggs with a little white pepper and salt and mix them with two tablespoonfuls of cream; color one-half with a drop or two of carmine; pour the two custards into two cups and stand these on a piece of paper in a stew-pan three parts full of boiling water, and let them steam till firm; then turn them out and when cold slice the custard and stamp the slices out in rounds the size of a dime; rinse in warm water and use. Be careful when cooking the custard that only the surrounding water boils, for should the custard itself boil it will not cook smoothly. Mrs. Frank Baxter. 293 CUSTARDS, CREAMS, DESSERTS, ETC, COFFEE JELLY. One-half box of gelatine dissolved in water enough to cover; stir into it one quart of strong boiling coffee, sweetened, and when dissolved, strain through a flannel cloth or jelly-bag and put in a wet fancy mold. When ready to serve turn out on a dish and serve with whipped cream heaped about the base. Serve with macaroons. O. O. B. COFFEE nOLD. One quart of liquid coffee and two tablespoonfuls of corn-starch. Dissolve the corn-starch in a small portion of the coffee; heat remainder to boiling point, stir in the corn-starch and cook two or three minutes. Pour into cold, wet molds and serve with whipped cream. Anna Johnson. RHUBARB DESSERT. Trim off the crust of stale bread, cut it in fingers two-thirds of an inch thick, dip each piece in melted butter and line the bottom and sides of small buttered molds. Fill the center with stewed and sweetened rhu- barb and cover the top with buttered fingers. Bake in a moderate oven for about thirty minutes and serve with whipped cream. . Mary Peters. SOUFFLE OF OATMEAL. Mix one cupful of oatmeal with one tablespoonfulof butter, one table- spoonful of lemon juice, one-half cupful of sugar and one cupful of milk and cream. Cook five minutes. Take off and add while stirring two eggs, one-half teaspoonful of baking-powder and two large apples pared and thinly sliced. Turn into a buttered pudding dish and bake in a moderate oven until it swells and has a yellow color. Sprinkle with sugar and serve with cream. Emily Brooks. FROZEN CONFECTIONERY DESSERT. Scald one pint of milk in a double boiler; sweeten with one-fourth of a cupful of sugar and pour slowly into three beaten eggs. Return to the double boiler and stir until it thickens, about three minutes; do not let it stay too long or it will curdle. When cool add one pint of sweet cream, one-half cupful of sugar, one-quarter of a box of gelatine dissolved and strained, one-half teaspoonful of vanilla. Pour into the freezer and when half frozen open and put in one teacupful of blanched and chopped almonds, one teacupful of candied ginger chopped, and one-half teacupful of candied cherries. Stir in and finish freezing. Margaret Hunter. CUSTARDS, CREAMS, DESSERTS, ETC 293 FAIRY PUDDINQ. Take five pieces of common sponge cake, split them, spread with but- ter, put them together again and lay in the bottom of a buttered pudding dish. Make a custard of two eggs, three cupfuls of milk and one-half cupful of sugar, flavor with vanilla or any flavor you choose. Pour this over the cake and bake one-half hour. Mrs. Melville Hewitt. PEACH SURPRISE. Scald three cupfuls of milk in a double boiler and stir into it two tablespoonfuls of corn-starch, previously wet in a little cold milk. Remove from the fire, stir in one tablespoonful of butter, the yolks of two eggs, one-half cupful of sugar and beat to a cream. Drain the juice from a can of peaches, put them in a baking dish, cover with the above mixture and set in a hot oven ten minutes; remove and spread with the stiffly beaten whites of the eggs, sweetened with three tablespoonfuls of powdered sugar, and return to the oven to brown. Serve with the sweetened peach juice. Lulu Fisher. VANITY FAIR. Make a boiled custard with one quart of milk, yolks of three eggs and three-quarters of a cupful of sugar; line a large glass dish with slices of sponge cake dipped in sweet cream, then a layer of blackberries well sweetened, then another layer of cake and berries as before. When the custard is cold pour it over the whole; then beat the whites of the eggs to a stiff froth, add one-half cupful of sugar and flavor with vanilla; heap up on the top and decorate with a few large berries. Emma Folsom. PEACH SNOWDRIFT. Soak one-third of a box of gelatine in one-third of a cupful of cold water till soft, then pour in one-third cupful of boiling water, one cupful of sugar and the juice of one lemon. Strain sufficient canned or freshly- stewed peaches through a sieve to make a cupful and add it to the other ingredients. Stir all together in a dish set in cold water and when the mixture begins to harden beat in the stiffly beaten whites of two eggs. Pour into individual molds; serve with whipped cream. Myrtle Squire. SNOWBALL. A dainty dessert is made by taking one pint of boiling water and two tablespoonfuls of corn-starch. After boiling three minutes remove from the fire and add the whites of two eggs beaten to a froth, flavoring, a little salt and two tablespoonfuls of sugar. Mold. Mrs. F. Payne. t94 CUSTARDS, CREAMS, DESSERTS, ETC. CHOCOLATE FLAPP^ Into a double boiler pour a quart of rich milk, stirring into it gradu- ally one cupful of grated sweet chocolate. Boil five minutes, stirring all the while; then pour into a pitcher and add a teaspoonful of vanilla and set on ice. Fill glasses one-half full with crushed ice, lay on top of the ice a teaspoonful of sugar and fill the glasses nearly full with the chocolate. Have ready some stiff whipped cream slightly sweetened. Place a gener- ous spoonful on top of each glass and serve at once. Mrs. Louise Alden. FROSTED ORANGE. Crush three or four ounces of doubly-refined sugar to powder. Pour over it a few drops of strawberry juice and move the sugar about with the fingers until it is equally colored, then put the dish near the fire until it is quite dry. Peel one-half dozen ripe oranges, free them entirely from the thick white skin and thready parts but be very careful not to pierce the fruit itself. Roll the oranges in the colored sugar, arrange them neatly on a dish and garnish with sprigs of myrtle. Mrs. L. P. Choate. PEACH MERINGUE. Stew the peaches in a syrup of sugar and water until tender; remove and boil the syrup until thick, then pour over the peaches. Make a corn- starch custard of the yolks of three eggs, a pint of milk, two teaspoonfuls of corn-starch (wet in cold milk), sugar and vanilla. Make a meringue of the whites of the eggs and sugar and spread over the peaches. Use the custard as sauce. Mrs. Bertha Starr. FLOATING ISLAND. Beat the whites and yolks of three eggs separately. Add to the whites two tablespoonfuls of sugar and beat to a stiff froth. Flavor this. Take one quart of milk and let it come to a boil. Then drop in enough of the beaten whites to make it the size of an ^gg. Be careful not to put too much in at a time. When done skim them out and lay them on a platter. Add to the boiling milk the beaten yolks and one tablespoonful of corn-starch dissolved in a little cold milk with sugar to sweeten it. Flavor with lemon, orange or vanilla. When cold put it in a dish and slide the islands on top. Mrs. M. C. Mills. STRAWBERRY FLOAT. Crush one-half pint of fresh strawberries with one-half cupful of white sugar. Beat the whites of four eggs to a stiff froth, add gradually, a gill CUSTARDS, CREAMS, DESSERTS, ETC. 295 of sugar, then the strained juice of the berries and beat till it will stand in peaks. Then make a custard with the yolks of the eggs, one pint of milk and one-half cupful of sugar. Pour custard into a fancy dish. Let it cool and put a layer of strawberries on top of this. Then arrange the frosting on top in peaks. It is a very pretty dessert. Mrs. Julia Clarkson. CHOCOLATE SOUFFLE. One-half pint of milk, two ounces of chocolate, three tablespoonfuls of sugar, one rounding tablespoonful of butter, two tablespoonfuls of flour, four eggs. Put the milk in the double boiler and place on the fire. Beat the butter to a soft cream and beat the flour into it. Gradually pour the hot milk on this, stirring all the time. Return to the fire and cook for six minutes. Put the shaved chocolate, sugar and two tablespoonfuls of water in a small pan over the hot fire, and stir until smooth and glossy. Stir this into the mixture in the double boiler. Take from the fire and add the yolks of the eggs, well beaten; then set away to cool. When cool, add the whites of the eggs, beaten to a stiff froth. Pour the batter into a well-buttered earthen dish that will hold about a quart and cook in a moderate oven for twenty-two minutes. Serve immediately with vanilla cream sauce. Maria Parloa. ••EASTER EQQ3." Make a blanc mange of milk and corn-starch; sweeten and flavor to taste. Have ready one dozen egg shells which have been carefully opened at the small end and contents removed. Fill these with the blanc mange which has previously been divided into six parts and each part mixed with different color pastes (vegetable colorings, chocolate, etc., can be used). When filled stand on ice until perfectly cold, then remove the shells carefully. Send to the table in glass dish; serve with whipped or plain cream. These "easter eggs" are oftentimes a great joy to the little folks. Millie Dodge. CORN-STARCH BLANC MANGE. One quart of milk, one-half cupful of corn-starch, one-half cupful o{ sugar, a pinch of salt and the rind of a lemon. Put the milk with the sugar in a double boiler and let come to a boil. Mix the corn-starch with a little of the cold milk and stir it in the boiling milk. Let cook a minute or two, take off the stove, remove the lemon peel and pour in molds to cool. Turn from the molds when cold and serve with sweetened cream. If one desires the blanc mange to be yellow add the yolks of two eggs H. F. L 296 CUSTARDS, CREAMS, DESSERTS, ETC. BLANC MANGE WITH CUPID SAUCE. Make a blanc mange after the above recipe, pour into cups and let cool. Just before serving, turn the molds, bottom-side up on a platter and on top and in the center of each one place a candy cupid. Over all pour a sauce made of sun-preserved strawberries, butter, sugar and white of an egg beaten to a stiff froth. If too rich add water. H. A. P. COMPOTE OF PINEAPPLE. Peel a pineapple and pick all the specks or eyes from it; cut It into slices one-half inch thick, keep one of the largest of these whole and divide the rest into halves. Make some syrup by boiling five ounces of lump sugar in one-half pint of water for ten minutes, put in the slices of fruit and let them boil for five minutes. Leave them in the syrup until they are quite cold; drain them; put the whole slice in the center of a compote dish and arrange the half slices in a circle round it; pour the syrup over and serve. Time to boil the syrup, ten minutes; with the fruit, five minutes. ' Marie Bliss. COFFEE BAVARIAN CREAH. Pour one pint of boiling water on three heaping teaspoonfuls of coffee (gound fine), strain and add the beaten yolks of four eggs and one cupful of sugar. Stir this custard over the fire until it thickens. Dissolve one- half box of Cox's gelatine in one-half cupful of cold water and when dis- solved add to the hot custard. When this mixture is entirely cold beat it a few minutes an 1 add one-half pint of whipped cream. Set on ice to harden. Mrs. (Rev.) Jos. Odery. PEACH SURPRISE— No. 2. Lay pieces of sponge cake in glass dish, take the juice of canned peaches and moisten cake well. Then lay the fruit on top and cover with whipped cream. Nina Bickle. DATE MERINGUE. Beat the whites of five eggs to a stiff froth, add three tablespoonfuls of sugar, one-half pound of dates, stoned and cut fine. Bake fifteen min- utes in moderate oven. Serve in custard cups with custard made of yolks of eggs. Mrs. Clingan. ORANGE OR RASPBERRY CHARLOTTE. Soak one-half of a box of gelatine in one-half cupful of water for two hours. Add one and one-half cupfuls of boiling water and strain Theo CUSTARDS, CREAMS, DESSERTS, ETC. 297 add two cupfuls of sugar, one cupful of orange juice and one cupful of lemon juice. Stir until the mixture begins to cool, then add the whites of four eggs beaten to a stiff froth. Beat the whole until stiff, then pour it over sliced oranges. Set away to cool. Make raspberry the same way leaving out the lemon and orange juice, substituting a teaspoonful of vanilla instead. Mrs. Julia Peters. MOONSHINE. Three-quarters of an ounce of gelatine, one-half pound of sugar, two lemons. Dissolve the gelatine in one pint of boiling water, add the rinds of the lemons and the sugar; boil twenty minutes. Strain while hot. Add the juice of the lemons and when nearly cold whisk till it looks like snow. Pour into a wet mold and turn out next day. Serve with whipped cream. Miss Spence. DESSERT SURPASSING ICE CREAM. One package of raspberry bromangelon, juice of one-half of an orange and one pint of boiling water. Stir together and let stand until cold but not set. Have ready two large bananas sliced, and a handful of nuts (hickory nuts or pecans preferred). Put these into the cold bromangelon and stir lightly; no sugar. Pour this mixture at once into one-half dozen molds and let stand until it sets. When ready for use turn bottom-side up and serve with cream. Whipped cream on top is an addition. A Modern Cook. GINGER CREAn. Soak one-quarter of a box of gelatine for one-half hour in one-half cupful of milk; stand over hot water until dissolved, add four tablespoon- fuls of powdered sugar; sprinkle over them a pint of whipped cream, two tablespoonfuls of syrup from your jar of preserved ginger, and two table- spoonfuls of chopped ginger and then turn in the gelatine through a sieve; stir until the cream begins to thicken and stand away in the mold; turn out and decorate with bits of preserved ginger. Mrs. T. M. Zeigler. PEACH CHARLOTTE. Drain a can of peaches; take a teacupful of sugar and one and one- half cupfuls of the peach juice and boil them until the syrup is clear and rich. Drop the peaches in and let them cook a short time, not long enough to break them; lay them in a glass dish and pour over them a charlotte made by boiling one pint of milk and one one-half cupful of sugar and tw^o tablespoonfuls of corn-starch until thick and smooth; add the stiffly beaten whites of two eggs ^*"c' a teaspoonful of vanilla. Serve 298 CUSTARDS, CREAMS, DESSERTS, ETC. cold with the following sauce: Scald one pint of milk in a double boiler, beat two tablespoonfuls of sugar with the yolks of two eggs, pour milk on them, return to the fire and add one tablespoonful of corn-starch rubbed smooth in a little milk. Stir until it thickens; delicious. Flavor with vanilla. A. J. CHOCOLATE CREAM IN MOLDS. Soak a box of gelatine in one-half pint of cold water for two hours. Put one quart of milk in the double boiler and place on the fire. Shave two ounces of chocolate and put it in a small pan with four tablespoonfuls of sugar and two tablespoonfuls of boiling water. Stir over a hot fire until smooth and glossy and then stir into the hot milk. Beat the yolks of five eggs with one-half cupful of sugar. Add to the gelatine and stir the mix- ture into the hot milk. Cook three minutes longer, stirring all the while. On taking from the fire add two teaspoonfuls of vanilla and one-half salt- spoonful of salt. Strain and pour into moulds that have been rinsed in cold water. Set away to harden and serve with sugar and cream. Maria Parloa. CHOCOLATE CHARLOTTE. Soak one-quarter of a package of gelatine in one-third of a cupful of cold water for two hours. Whip one pint of cream to a froth and put it in a bowl which should be placed in a pan of ice-water. Put one-half ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water and stir over the hot fire until smooth and glossy. Add to this a gill of hot milk and the soaked gelatine and stir until the gelatine is dissolved. Sprinkle a generous half cup- ful of powdered sugar over the cream. Now add the chocolate and gela- tine mixture and stir gently until it begins to thicken. Line a quart charlotte mold with lady fingers or stale pieces of sponge cake and when the cream is so thick that it will just pour, turn it gently into the mold. Place the charlotte in a cold place for an hour or more, and at serving time, turn out on a flat dish. Serve with whipped cream. Maria Parloa. CHOCOLATE BLANC MANGE. Put one quart of milk in a double boiler and place on the fire. Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently. It will take twenty minutes. While the milk and farina are cooking shave two ounces of chocolate and put it into a small pan with four tablespoonfuls of sugar and two tablespoonfuls of boiling water. Stir over a hot fire until smooth CUSTARDS, CREAMS, DESSERTS, ETC. 299 and glossy, then stir into the cooked mixture. Add a salt-spoonful of salt and one teaspoonful of vanilla. Strain and turn into a mold that has been rinsed in cold water. Set the mold in a cold place and do not dis- turb it until the blanc mange is cold and firm. Serve with sugar and cream. Maria Parloa. CHOCOLATE CREAM RENVERS^E. Use one quart of milk, seven eggs, one-half pint of sugar, one ounce of chocolate, one-half teaspoonful of salt. Put the milk on the fire in the double boiler. Shave the chocolate and put it in a small pan with three tablespoonfuls of the sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy; then stir into the hot milk and take the milk from the fire to cool. Put three tablespoonfuls of sugar into a charlotte mold that will hold a little more than one quart and place on the stove. When the sugar melts and begins to smoke, move the mold round and round, to coat it with the burnt sugar, then place on the table. Beat together the remainder of the sugar, the eggs and the salt. Add the cold milk and chocolate to the mixture and after straining into the charlotte mold place in a deep pan with enough tepid water to come nearly to the top of the mold. Bake in a moderate oven until firm in the center. Test the cream by running a knife through the center. If firm and smooth it is done. It will take forty or forty-five minutes to cook. When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored with sugar and vanilla. Maria Parloa. CHOCOLATE PROFITEROLES. Shave into a cup one ounce of chocolate and put the cup into a pan of boiling water. Make a paste the same as for chocolate eclairs, save insteadthat of one tablespoonful of sugar three must be used. As soon as the paste is cooked beat in the melted chocolate. When cold add the eggs and beat until light. Drop this batter on lightly buttered pans in round cakes, having about a dessert-spoonful in each cake. Bake for about twenty minutes in a moderately hot oven. Serve either hot or cold with whipped cream flavored with vanilla. Heap the cream in the center of a flat dish and arrange the profiteroles around it. Maria Parloa. IMPERIAL CREAn. Boil one quart of cream with the thin rind of a lemon; stir till nearly cold; have ready, in the dish in which it is to be served, the juice of three lemons, strained, with as much sugar as will sweeten the cream; pour the cream into the dish, from a pitcher, holding it high and moving it about 300 CUSTARDS, CREAMS, DESSERTS, ETC. so as to mix thoroughly with the juice. It should be made six hours before being served. Eat it with sweetmeats, apple island, or apple pie. Mrs. O. Maine. CHOCOLATE BAVARIAN CREAM. For one large mold of cream use one-half of a package of gelatine, one gill of milk, two quarts of whipped cream, one gill of sugar and one ounce of chocolate. Soak the gelatine in the cold water for two hours. Whip and drain the cream, scrape the chocolate and put the milk on to boil. Put the chocolate, two tablespoonfuls of sugar and one tablespoon- ful of hot water in a small saucepan and stir on a hot fire until smooth and glossy. Stir this into the hot milk. Now add the soaked gelatine and the remainder of the sugar. Strain this mixture into a basin that will hold two quarts or more. Place the basin in a pan of ice-water and stir until cold, when it will begin to thicken. Instantly begin to stir in the whipped cream, adding one-half the amount at first. When all the cream has been added dip the mold in cold water and turn the cream into it. Place in the ice chest for an hour or more. At serving time dip the mold in tepid water. See that the cream will come from the sides of the mold and turn out on a fiat dish. Serve with whipped cream. Maria Parloa. CHOCOLATE MOUSSE. Put a three-quart mold in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mold and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space. Whip one quart of cream and drain it in a sieve. Whip again all the cream that drains through. Put in a small pan one ounce of chocolate, three tablespoonfuls of sugar and one of boiling water and stir over a hot fire until smooth and glossy. Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over the whipped cream. Pour the chocolate in a thin stream, into the cream, and stir [gently [until well mixed. Wipe out the chilled mold and turn the cream into it. Cover and then place a little ice lightly on top. Wet a piece of carpet in water and cover the top of the pail. Set away for three or four hours; then take the mold from the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish. Maria Parloa. BAKED APPLES IN MOLD. Dissolve bromangelon in the usual way, pour over a dish of baked apples. When congealed serve with cream. (Bromangelon can be pro- cured of any grocer.) Amy. CUSTARDS, CREAMS, DESSERTS, ETC. 301 APPLE CHARLOTTE. Rub the bottom and sides of a baking pan with butter and line with slices of wheat bread or rolls; peel tart apples, cut small and nearly fill the pan, scattering bits of butter and sugar between the apples; grate a small nutmeg over the apples, soak as many slices of bread or rolls as will cover, and on this put a plate with a weight on top to keep the bread close upon the apples. Bake in a quick oven. The proportion of apples, but- ter and sugar to be used is: To one-half peck of tart apples one-half pound of sugar and one-quarter pound of butter. Mrs. B. Mahoney. MACAROON WHIPPED CREAM. (Delicious.) Grate one dozen macaroons, whip one pint of cream to stiff froth, beat in gradually the grated macaroons, one-fourth cupful of sugar. Flavor with vanilla and pour in mold. When set, turn out on platter. Pour whipped cream over and decorate with candied cherries. Minnie Jones. CORN-STARCH AND CHERRY flOLD, Take one quart of milk, three tablespoonfuls of corn-starch, two eggs, beating whites and yolks separately and a little salt. Dissolve the starch in milk, adding yolks, and bring to a boil. Fill molds or cups, if you have no molds, one-half full. Beat the whites to a froth and beat four table- spoonfuls of sugar with them. Turn the corn-starch out of the cups onto fancy plates or dishes and pour the whites over. Decorate with candied cherries or jelly. Candace Gregory. ITALIAN CREAM. Take one quart of cream, sweeten one pint of milk very sweet and flavored highly with sherry wine and vanilla. Beat it with an ^gg beater and remove the froth, as you make it, onto a dish till it is all froth. Dis- solve a package of Cox's gelatine in a little warm water. Set the dish containing the froth into a tub of ice. Pour the gelatine into it and stir constantly till it thickens, then pour into molds and set in a cool place. IsA Robinson. CRUSHED PEACHES. One can or twelve large peaches, two coffee-cupfuls of sugar, one pint of water and the whites of three eggs. Break peaches with the sugar, water, etc., and stir all together. Freeze all into a form. Beat the eggs to a froth and pour over. Ida Montroy. 303 CUSTARDS, CREAMS, DESSERTS, ETC, HERINQUE. Take the whites of two eggs, a pinch of salt, one-half teaspoonful of vanilla and four tablespoonfuls of confectioners' sugar. Put the eggs in a large, shallow dish; add salt and beat with a fork or Qgg whip until very stiff; add vanilla and beat again, then the sugar, and beat until it will stand alone. Miss Elizabeth K. Burr. SALTED ALMONDS. For a company of six persons blanch one pound of almonds. Put in a granite baking pan one tablespoonful of melted butter and one tablespoon- ful of salt. Stir till well mixed, then bake fifteen minutes, stirring often. They must be bright yellow-brown when done. They are a fine appetizer and should be served with the meat course at dinner. Mrs. G. R. Olcott. NUT AND FRUIT MOLD. Prepare bromangelon in the usual way. When about one-half jelly- fied or set, lay into it some bananas, peaches, or any fruit, so as to make a nice combination. Serve very cold. Nuts may be used if desired. Use sweet or sweetened fruit. Mrs. A. L. Clute. STEWED APPLES. Apples cooked in the following way are very pretty on a lunch table and are appreciated as a relish. Select six firm round greenings, wipe dry and cut in halves but do not pare, place in a shallow stew-pan, skins down, with sufficient water to cover and add one cupful of sugar. Each half should cook on the bottom of the pan and be removed from the others so as not to injure its shape. Stew slowly until the pieces are tender; remove to a dish, pour syrup over the apples. Eat cold. Mrs. T. B. Lovewell. DESSERT OF CHESTNUTS. Take large chestnuts, boil them in water till you can pierce them with a fork, then boil them in sugar and water, removing all scum. Leave them in this syrup till cold. Then skim them out and pile them on a dish. Return the syrup to the fire, boil it down till thick and pour it over the nuts. Whip cream and serve with them, cold. Mrs. Kate Dagy. PEAR5 A LA NATURAL. Choose fair, smooth ones. Put them into cold water and boil them whole, leaving on the stems. It takes about one hour to boil them ten- der. Then pour sweet cream over them, in each dish, as you serve. W. T. M. CUSTARDS, CREAMS, DESSERTS, ETC. 303 ORGEAT. Boil two quarts of milk with a stick of cinnamon. Take out the cin- namon and let it stand till cold; stir it often to prevent the cream from rising to the top. Blanch four ounces of the best sweet almonds, pound them in a marble mortar, with a little rose-water; mix them well with the milk; sweeten with loaf sugar, boil it a few minutes and strain through a fine sieve. Serve it in glass cups. Mrs. L. T. Chadwick. BANANAS AND CREAM. Slice one banana into each individual fruit dish and cover with two teaspoonfuls of powdered sugar. Over this put a tablespoonful of whipped cream flavored with vanilla extract. J. E. D. ORANGE AMBROSIA. Take as many oranges as desired, cutting off the tops; remove the juice and pulp and cut points around the edge of the opening. Mix the juice with shredded cocoanut and fill in the orange shells again putting a layer of cocoanut over the top. This makes a delightful ambrosia and a pretty-looking dessert for any light repast. C. W. Hamilton. BAKED APPLES. Select those that are a trifle tart, as they are richer in juice and more tender. Place about one dozen in a deep, flat tin pan, and after sprinkling a cup of white sugar over them pour a cupful of boiling water over. When they are about one-half done turn them. When taken from the oven lift each one separately, with a fork, into a glass preserve dish and pour the hot syrup over them. ^Julia Hoff. BUTTERED APPLES. Pare and core without breaking one dozen tart apples. Cut pieces of bread in rounds large enough for an apple to stand on and place them in a well-buttered dish with an apple on each. Fill the holes with butter and sugar. Bake them in a gentle oven until tender, then put them upon a hot dish with a little apricot jam on the top of each and cover with sifted sugar. Nice for dessert or to be eaten with meat course. Mrs. Millie Daniels, BROMANGELON 5N0W PUDDING. Dissolve bromangelon in the usual way. When half congealed whip up thoroughly with an &gg beater, then add the white of one egg thor- 304 CUSTARDS, CREAMS, DESSERTS, ETC, oughly beaten. After this, whip both jelly and egg together- When well beaten pour into molds and allow to stand until perfectly cold. Serve with cream. B. C. A. APPLE ISLAND. Stew apples to make two quarts, strain through a sieve, sweeten with fine white sugar and flavor with lemon or rose. Beat the whites of twelve eggs to a hard froth and stir into the apple slowly; do this just before it is to be served. The apples should be stewed with as little water as pos- sible, and those that are not very juicy are to be chosen. Put this into a glass dish. Serve a nice boiled custard, made of the yolks of the eggs, or the imperial cream to eat with it. Mrs. Maine. APPLE FOAM. Pare and core six tart apples. Steam till soft. When cold add beaten whites of three eggs, cup of sugar, a little lemon juice. Beat briskly thirty minutes. Make a custard of the yolks, one-half cupful of sugar, one cupful of hot milk. Put the foam in a dish and cover with the custard. Can run it in the oven to give it a pale brown if desIred^ but it is not necessary. Mrs. Alice Yeager. APPLE5 A LA EMPRESS. Cut six apples into quarters removing the cores. Take a deep tin pan and butter It, place the pieces of apples in so that they do not overlap, pour one-half of a tumbler of water over and sift plenty of sugar over them. It takes about fifteen minutes to cook. Boil a cupful of rice in milk and then sweeten it. Pile it high on a dish and fill it with the apples placing them in spots over it. The juice in the pan must have a wine-glassful of sherry and a piece of butter added, beating the butter smooth with the wine and juice. With a spoon pour this mixture over each piece of apple. Serve hot. Mrs. Mae Libby. SPANISH FRUIT SALAD. Peel, remove pulp and slice a dozen oranges, grate a cocoanut and slice a pineapple. Put alternate layers of each until the dish is full. Then pour over them a cupful of ice water. Serve with small cakes. Amy Hubbell. PEARS AS A DAINTY. Select the golden pears, peel and cut them in halves, leaving on the Stems but scoop out the cores. Put them into a saucepan, placing them close together, with the core downward. Pour over sufficient water, a CUSTARDS, CREAMS, DESSERTS, ETC. 305 cupful of sugar, a few whole cloves and a tablespoonful of lemon juice. Cover the stew-pan closely. Stew gently till the fruit is done. Take out the fruit carefully and arrange it on a glass dish. Boil down the syrup until quite thick then pour it over the fruit. Marie Merrit. BANANA SNOWBALL. Place in a double boiler one pint of milk, two tablespoonfuls of sugar and the yolks of two eggs, a pinch of salt and butter the size of a walnut; add one teaspoonful of corn-starch; stir over the fire until thick; then add a little vanilla flavoring. When custard is cold beat the two whites to a stiff froth, mix with two tablespoonfuls of sugar. Cut three bananas into slices and place in a dish, pour over the custard and put whites of eggs on top in shape of snowballs. Auditorium Annex. comp6te of pears. Select golden fruit, not too ripe. Wash and cut into halves length- wise, carefully removing the core. Make a syrup in the proportion of two cupfuls of sugar to one cupful of water. When the syrup boils put in the pieces of pears with a dozen whole cloves and cook them till tender. Take out and arrange in a pyramid form, the stem end up, on a pretty glass dish. Slice a peeled lemon very thin over the fruit and pour the syrup over all by the spoonful when a little cool. Place the compote where it will become perfectly cold and serve. Mrs. Maitland. A NEW DESSERT. Grate the rind of one lemon and squeeze out the juice. Add one tea- spoonful of best vanilla, one coffee-cupful sifted powdered sugar, two whole eggs and the yolks of four others. Beat all this together for twenty min- utes with a Dover beater. Have one-half box of gelatine dissolved in one cupful of water. Add the well-beaten whites of the four yolks and at last, drop by drop, the gelatine, beating constantly. Drop the mixture into a glass dish and set in a cool place. Serve with the sweetened juice of oranges. Mattie Rusk. SHREDDED WHEAT BISCUIT AND STRAWBERRY MERINGUE. Pick over two quarts of ripe, juicy strawberries, put into a bowl and sugar thoroughly, an hour before wanted. Carefully divide three shredded wheat biscuits into halves, place in a pan in the oven and heat. Then butter lightly and moisten with strawberry juice; place in baking dish, add the strawberries (stewed or fresh), cover and return to the oven 306 CUSTARDS, CREAMS, DESSERTS, ETC. for five minutes. Have the whites of two eggs, beaten stiff with two tablespoonfuls of powdered sugar, place on top and place in open oven for two minutes. Serve with cream. Shredded wheat biscuits can be found at any grocery. Mrs. Clark. STRAWBERRY DELIGHT. Whip a pint of cream to a froth and color a very pale green with spinach or pink with strawberry or cherry juice. Soak a fourth of a box of gelatine in one-quarter of a cupful of cold water until soft, then set it in hot water until it dissolves. Stir three ounces of powdered sugar into the whipped cream. Then strain in the gelatine and mix thoroughly but lightly. When the mixture begins to thicken add one-half teaspoonful of vanilla. Add one-half cupful of blanched almonds chopped very fine. Pour into small glasses and serve very cold. Delicious and not very expensive. Waldorf-Astoria. RICE POPPLE. Wash one cupful of rice; add to it one quart of milk, one cupful ol granulated sugar, one teaspoonful of corn-starch and butter the size of a walnut; mix the corn-starch with a little milk to dissolve it before adding to the other ingredients; add flavoring (any kind desired) and bake one and one-half hours, stirring occasionally until it thickens; then let it brown; take from the oven and allow to cool; remove the brown skin and lay over the top a few preserved or canned cherries; beat the whites of three eggs to a stiff froth; spread this over the fruit, dropping from a spoon, so as to make it as irregular as possible; sprinkle with pulverized sugar and set in oven to brown; serve with a lemon or cream sauce or whipped cream. A Southern Cook. ISINQ-QLASS NUT. Bruise in a jar two pounds of red and one pound of white currants with a pint of red raspberries; place the jar in boiling water to extract the juice. Boil three-quarters of a pint of water, two ounces of gelatine and a pound of loaf sugar together, allow both the fruit juice, when strained, and the sweetened gelatine to cool, then mix equal quantities, add one- half cupful of nuts, chopped, and pour into shapes and place on ice. Serve with cream. Mrs. Burton. JELLY TARTS. Take six eggs and break separately; add three tablespoonfuls each of sugar, butter and nice jelly (any kind), to the yolks of the eggs and beat lightly. Beat the whites to a stiff froth and add all together. Bake in custard pans. You will find these delicious. Lucia Weatherly. CUSTARDS, CREAMS, DESSERTS, ETC. 307 PEACH TRIFLE. Put a layer of sliced and sweetened peaches in a deep glass dish and cover with a thick layer of sponge-cake crumbs. Pour over this a soft custard yet warm, reserving two of the whites of eggs, to which add two tablespoonfuls of sugar and beat for meringue. Serve very cold. Mrs. Erskine Smith. LEMON TRIFLE. The juice of two lemons and grated peel of one, one pint of cream well sweetened and whipped stiff. Let sugar, lemon juice and peel stand together a couple of hours. Strain and whip gradually into the frothed cream. Serve immediately in small glasses lined with lady fingers. Boston Cooking School. FRUIT TRIFLE. One pint of cream beaten to a stiff froth, two tablespoonfuls each of sugar and raspberry jelly. Arrange the same as above. Delmonico's. QRAPE TRIFLE. Pulp through a sieve two pounds of ripe Concord grapes, add sugar to taste and the beaten white of one egg, a little gelatine soaked and added to the grape pulp is an improvement. Put into glasses and cover with whipped cream, flavored with vanilla. Serve very cold. Mrs. C. M. Dinner. APPLE TRIFLE. Peel, core and quarter some astrakhan apples and stew them with one quince using only sufficient water to cover the bottom of the stew-pan. Add sugar in the proportion of one-half a pound to one pound of fruit; when cooked, press the pulp through a sieve. When cold pour over it one pint of whipped cream flavored with vanilla or lemon. Mrs. Luella Blue. PINEAPPLE TRIFLE. Beat the whites of six eggs to a stiff froth, then add six tablespoon- fuls of powdered sugar; beat for one-half hour, then beat in one-half cup- ful of pineapple. Place the trifle in a glass dish, cover with whipped cream dotted with bits of strawberry jelly. Mrs. I. M. Field. GOOSEBERRY TRIFLE. One quart of gooseberries, sugar to taste, one-half cupful of gelatine, and one pint of whipped cream. Put the gooseberries into a jar with 308 CUSTARDS, CREAMS, DESSERTS, ETC, two cups of sugar, and boil until reduced to a pulp. Put through a coarse colander to remove skins. Have ready the soaked gelatine. Heat and pour in a trifle dish; when cold, cover with whipped cream. Garnish with ripe gooseberries. Mrs. A. M. Smart. TAPIOCA AND STRAWBERRIES. Soak four tablespoonfuls of tapioca in a teacupful of water over night. Place over the fire one quart of milk; let come to a boil, then stir in the tapioca, keep stirring until it thickens; then add a cupful of sugar and a little salt. Place to cool, then stir gently into the mixture the whites of two eggs beaten stiff; pour quickly into a mold. Set on ice until cold. In serving turn upside-down on a platter and strew over it some large ripe strawberries; serve with strawberry sauce. Mrs. L. M. Miller. ASTRAKHAN SNOW. Core and quarter, but do not pare, three large astrakhan apples. Stew until tender and rub through a sieve. Beat the whites of two eggs stiff, add one-half cupful of powdered sugar, and beat again. Add the apple and beat until like snow. Pile lightly in a dish and serve with the following sauce: One pint of milk, the yolks of two eggs, one teaspoonful of corn-starch and one tablespoonful of sugar. Cook in double boiler. Mrs. R. M. Beebe. BANANA DELIGHT. Cut the bananas crosswise one-half inch thick, place on dish and sprinkle over them one tablespoonful of powdered sugar to four bananas, then add the juice of two oranges. Prepare two hours before using and set in a cool place. Woman's Exchange, Los Angeles, Cal. BANANA AND LEHON JUICE. Slice four ripe bananas in a glass dish and squeeze the juice of a large lemon over them. Then add a gill of ice water and one-half cupful of sugar. Let stand one-half hour in cold place. Delicious in hot weather. Englataire Hotel, Havana. MOLDED PRUNES. One pint of prunes, one-half cup of sugar, one ounce of gelatine, the rind and juice of one lemon, one pint of water; boil the prunes in the water and sugar until quite soft, then remove the stones, crack the kernels and add them with the lemon juice and rind and the gelatine dissolved CUSTARDS, CREAMS, DESSERTS, ETC. 309 in a little water; stir all until thoroughly mixed; pour into a mold, set in a cool place till ready to serve, when turn bottom side up and pour over whipped cream. Decorate with a few stuffed prunes. Julia Pullman. RASPBERRY, CURRANT, GRAPE OR PEACH FLUMMERY, Soak one-half package of gelatine in one-half cupful of cold water until soft; heat to boiling two and one-half cupfuls of red raspberry juice; sweeten to taste and turn over the soaked gelatine. Stir until perfectly dissolved, then strain and set the dish on ice to cool. When cold beat the whites of three eggs to a stiff froth and stir into the thickening gelatine. Beat until the whole is a solid foam stiff enough to retain its shape. Turn into small molds previously wet with cold water, then pile roughly in a dish. Strew over some fresh raspberries and serve with whipped cream. Mrs. C. Astor. APPLE FOAM. Pare and quarter enough ripe, juicy apples to make a pint, put on to stew in one pint of water, a teacupful of sugar; let cook until tender with- out breaking. Mix three tablespoonfuls of corn-starch in a little cold water and add to apples, stirring constantly. Cook five minutes, then turn into a mold and set away to cool. Eat with cream and sugar. LuELLA Wilson. ORANGE HONEY. Stir two eggs into one-half pound of granulated sugar, add juice of two oranges and grated rind of one and butter size of a walnut. Cook over a slow fire, stirring constantly, till thick and clear like honey; then pour into custard cups which have had cold water in them, and set in the ice-box to cool. Serve with cream custard. Mrs. Minnie Jewel. IDEAL DESSERT. One quart of milk, the whites of four eggs beaten to a stiff froth, one heaping cupful of sifted flour, one scant cupful of powdered sugar, add a little vanilla and a salt-spoonful of salt, beat till very light, bake in gem pans, sift powdered sugar over them and serve with vanilla sauce. Mrs. Sarah Yates. RICE MOLD (TEXAS STYLE.) Cover one-fourth of a box of gelatine with one-quarter of a cupful of cold water and let soak one-half hour. Boil four tablespoonfuls of rice in a kettle of rapidly-boiling water for thirty minutes, drain until the rice is 20 810 CUSTARDS, CREAMS, DESSERTS, ETC. free from moisture. Whip one pint of cream, put it in a basin, place basin in a pan of cracked ice; add two-thirds of a cupful of powdered sugar and a teaspoonful of vanilla. Add the rice. Stand the gelatine over the tea-kettle until dissolved; strain it slowly into the cream and stir constantly, but carefully, until the whole is partly congealed. Turn into previously wet molds and stand aside to harden. Take one-half tumblerful of crab-apple jelly, add to it a cupful of water and stir over the fire until thoroughly melted. When pudding is ready to serve turn from the mold, pour over this sauce and serve. Mrs. A. Partridge. PRUNE WHIP. Wash and soak over night one-half pound of prunes in water to cover; in morning cook in same water until tender; remove the stones; add one- half cupful of sugar; cook until of the consistency of marmalade; then put through a sieve; beat the whites of four eggs until stiff; add prune mix- ture and beat until well mixed; pile lightly on a dish and bake a delicate brown. Miss T. P. M. CHARLOTTE RUSSE WITH PINEAPPLE. Peel and cut a pineapple in slices, put into a stew-pan with a cupful of white sugar and one-half teacupful of water; stew until it is quite tender, then rub it through a sieve, place it upon ice. When cold add a pint of cream well whipped, a few pieces of nuts, and pour it into glasses lined with lady's-fingers standing lengthwise. Put in center of each a little jelly. Mrs. Minnie Hearter. FRUIT SALAD. Put in the center of a dish a pineapple pared, cored and sliced thin yet retaining as near as possible its original shape. Peel, quarter and remove the seeds from three oranges; arrange them around the pine- apple. Take three bananas, peel and cut into slices crosswise; arrange these wreath-fashion around the oranges and over all this strew a few fresh ripe strawberries. Pour one pint of pulverized sugar over the fruit and serve. Anna Vallens. FRUIT SALAD— No. 2. Cut small cantaloupes in halves and if overripe scoop out and throw away. Fill with cold seeded grapes, peaches, bananas and shredded pine- apple. Use orange juice for flavoring. Sprinkle over pulverized sugar. If sweet, do not remove flesh of melons. Set on ice twenty minutes. E. J. T. CUSTARDS, CREAMS, DESSERTS, ETC, '311 FRUIT SALAD— No. 3. Four bananas, two oranges sliced fine, one-half cupful of sugar. Dis- solve one-half box of gelatine (according to directions on box), pour over fruit and set away to harden. Cut in squares, serve with whipped cream on each square. Any kind of fruit may be used. Mrs. W. Yokes. FRUIT BLANC MANGE. Take one quart of milk and soak one-half of a box of gelatine in it for one hour; place it on the fire and stir often. Beat the yolk of one &g^ very light with a cupful of sugar, stir into the scalding milk and heat until it begins to thicken (it should not boil or it will curdle); remove from the fire and when nearly cold stir in some nice stewed and sweetened fruit without the juice (cherries, raspberries and strawberries being the best); then pour into molds wet in cold water and set away to cool. Serve with cream and sugar. Mrs. R. M. Nesbitt. MACAROONS. For cocoanut, almond, chocolate and other macaroons and kisses look under the head of Cakes, Cookies, etc. They are a delicious accompaniment to ices, creams and all soft and cold desserts. FRUIT SHORTCAKES. For the recipes of peach, strawberry, and other fruit jshortcakes see chapter Biscuits, Rolls and Muffins. They all make a very delicious dessert when served with sweet cream. ECLAIRS. For the recipe of 6rlairs look under the head of Cakes, Cookies, Etc. HEN'S NEST. (A fancy dish. ) Take one-half dozen eggs, make a hole at one end and empty the shells, fill them with blanc mange; when stiff and cold take off the shells; pare lemon rind very thin, boil in water till tender, then cut in thin strips to resemble straw and preserve in sugar; fill a deep dish half full of jell)' or cold custard, put the eggs in and lay the straws, nest-like, around them. Sauce for the Above Pudding. — One cupful of butter, one cupful of sugar, yolk of one egg; beat together and stir in one cupful of boiling water. Let it come to a boil, and when ready for use, flavor to taste. Mrs. Walter Burough. HEALTH DESSERT. A nice dessert is made by filling cups loosely with strawberries and pouring over them graham mush or, if preferred, thicken sweet boiling 812 CUSTARDS, CREAMS, DESSERTS, ETC. milk to a consistency which is thin enough to fill the interstices between the berries, and yet thick enough to be firm when cool. Turn out and serve up with cream and sugar. Mrs. Thos. Gough. FLOAT. Heat to the boiling point one quart of sweet milk, a tiny lump of but- ter and stir into it the yolks of four eggs. (Do not let boil or it will curdle.) As soon as it thickens pour out and stir in the beaten whites of four eggs. Sweeten and flavor to taste. This is fine if carefully made. Serve when cold. Mrs. Tessie James. SPANISH CREAM. Boil one-half ounce of gelatine in one-quarter of a pint of milk till dissolved. When nearly cold strain it through muslin and mix with it a custard made of one-quarter of a pint of milk, one-half pint of cream, the well-beaten yolks of three eggs, any flavoring, and one ounce of white sugar. Stir it until nearly cold, pour it into a damp mold and put it in a cool place to set. When wanted dip it into hot water for one-half minute, shake it well to loosen the edges, place the dish upon the mold and turn it out quickly. Care must be taken that the custard does not curdle. Mrs. V. A. Wild. BLUEBERRIES, PEACHES AND STRAWBERRIES IN SHREDDED WHEAT BISCUIT BASKETS. One quart of strawberries, three-fourths of a cupful of sugar, one-half cupful of ice-water, or chopped ice, six shredded wheat biscuits, one-half pint of thin cream, powdered sugar. Wash and pick over the berries, crush two-thirds of them, add the sugar and ice water, set in a cool place one hour. Prepare the biscuit by cutting with a sharp-pointed knife, an oblong cavity in the top of the biscuit, about one-fourth of an inch from sides and ends; carefully remove the top and all inside shreds, making a basket. Fill with the crushed berries, letting the syrup saturate the biscuit. Put whole berries, of a uniform size, on top; sprinkle with powdered sugar and serve with cream. Raspberries, blackberries or bananas, may be prepared In the same way. Blueberries may be used without crushing. Pineapple, peaches, or cantaloupe may also be used, paring and cutting fine with silver knife, using same proportions of sugar and water. Shredded wheat biscuits can be bought of any grocer. They are made of entire-wheat and especially good for a weak stomach. A. A.C CUSTARDS, CREAMS, DESSERTS, ETC. 313 STRAWBERRY SOUFFLE Beat the yolks of two eggs in one-half cupful of ripe crushed straw- berries, juice of two oranges and one-half cupful of sugar together, then cook for two minutes; add one-quarter of a package of gelatine soaked till soft, the whipped whites of two eggs, and when cold one cupful of whipped cream; turn into a souffle dish surrounded with a paper band; cover with strawberry jelly and place on ice till needed. (See Colored Picture.) Mrs. J. H. Tibbitts. LEHON PATTIES. Grate a loaf of dry bread in a basin, and pour over it one cupful of boiling milk. When cold mix in it the grated peel of two lemons and three well-beaten eggs. Add to this one-fourth pound of butter beaten to a cream with two-thirds of a cupful of powdered sugar. Butter some small cups, fill them with the mixture and bake for twenty minutes in a moderate oven. Turn the patties on a dish, pour over some sauce and serve. Mrs. Mary Baker Fish. ORANQE VOL=AU-VENT. Roll into a thin sheet some rich puff paste. Cut out an oval piece and three rims to fit (see colored illustration). When baked spread the edges lightly with orange preserve or meringue, and press the rims one above the other on the oval piece. Decorate with meringue, return to a moder- ately heated oven for about five minutes, then fill the center with fresh sliced oranges well sugared. Mrs. Marion Lovewell. QERriAN PANCAKES FOR DESSERT Beat the yolks of six eggs and whip three whites to a stiff froth; mix them with a teacupful of cream and finely-grated stale bread-crumbs and a breakfast-cupful of flour, pour in the saucepan, add a pinch of sugar and stir over the fire until thick. Melt some butter in a frying-pan and fry the preparation like pancakes. Put them on a hot dish, sift powdered sugar and juice of one lemon over and serve. Amy Bitner. SOCIETY DESSERT. One-half box of gelatine soaked and dissolved, to which add a wine- glassful of sherry wine, one-half pint of cream whipped stiff, one table- spoonful of boiled rice, one-half pound of chopped figs, one-quarter cupful of powdered sugar; mix all together and stir until it begins to thicken; pour into molds. Serve cold. Mrs. Eastman, 814 CUSTARDS, CREAMS DESSERTS, ETC. ORANGE MERINGUE. Slice six peeled oranges in a dish and pour over one pint of milk boiled with one-half cupful of sugar and two tablespoonfuls of corn-starch, allowed to cool. Make meringue of the whites of three eggs beaten stiff, brown in the oven. Fannie Gallup. CREAM nOLDED CUSTARD. One cupful of brown sugar; put over fire, stir constantly until melted and boiling; have ready long bread pan; line inside with melted butter. Make custard of quart of milk and five eggs, two tablespoonfuls of sugar, a pinch of salt; pour into the pan and bake in a pan of hot water until it is firm; set away to get very cold; turn out on a platter and serve; there will be a rich brown sauce surround. This is a foreign recipe and fine. Mrs. T. C. Brubaker. PINEAPPLE DESSERT. Make thin sandwiches of home-made white bread and grated pine- apple; pour the juice over them and let stand until well soaked; then cover with sweetened whipped cream and serve very cold. Judith Foster. SEA-M05S BLANC-MANGE. Procure sea moss at druggist's. Wash a handful in several waters to remove grit. Throw it in a quart of boiling milk, stir until the sea-moss has been absorbed to make it thick, which can be determined by trying a little in a cold dish. Add a pinch of salt and any desired flavoring. Strain into molds and serve cold with sugar and cream. W. E. F. HIMMEL PUTTER. Grate three-quarters of a cupful of rye bread, add three-quarters of a cupful of almonds, two cupfuls of powdered sugar, whites of six eggs, one- half cupful of walnuts, two teaspoonfuls of baking-powder. Bake in layers. Break into small pieces and serve with cream, flavored with lemon and sweetened. Mrs. M. Faust. CREAM PUFFS (GOOD). One cupful of boiling water, one cupful of flour and one-half cupful of butter. Mix together, first putting the butter in the water, then stirring in the flour and baking-powder. Let cool, stir in three eggs, drop into buttered pans and bake in a moderate oven thirty minutes. Filling. — One cupful of sweet milk, one-half cupful of sugar, one egg and one tablespoonful of corn-starch. Cook until like thick cream and flavor. Take a knife, raise top of puff, and fill in with filling. Dust top with pulverized sugar. Mrs. Chas. Horner. CUSTARDS, CREAMS, DESSERTS, ETC. 315 CREAH PUFFS— No. 2. One cupful of hot water and one-half cupful of butter. Boil the water and butter together and stir in a cupful of dry flour while boiling. When cool, add three eggs not beaten. Mix well and drop by spoonfuls on buttered tins. Bake twenty-five minutes. Cream. — One cupful of milk, one-half cupful of sugar, one e.gg and three level tablespoonfuls of flour. Beat the eggs, sugar and flour together and stir in the milk when boiling. With a knife lift off the top of the puffs and fill. Rose C. Jenks. COnpdTE OF CHERRIES. Pick large white cherries, wipe them, and leave on them about one inch of stalk, making all uniform. Put one-half pound of sugar into a saucepan with one cupful of water, and let it boil for ten minutes, then put into it one and one-half pounds of the cherries and simmer three minutes. Dish them with the stalks uppermost. E. F. T. CURRANT SNOW Wash one cupful of tapioca, then pour boiling water over it and cook in a double boiler until the tapioca is transparent; add a pinch of salt; stir often while cooking; wash one pint of ripe currants and put them in a glass dish, sprinkle over them one cupful of white sugar, turn the hot tapioca very slowly over them and after it has cooled a little set on the ice to get very cold. Serve with cream. A delicious and cool summer dessert. Marion. GELATINE SNOW. Use one-half box of Cox's gelatine. Pour one pint of cold water over it and set on back of stove till dissolved. Then add one coffee-cupful of sugar. Pour gelatine over the sugar, then pour a pint of warm water over all, beating well together. Add juice of two lemons strained into the gelatine. Beat the whites of two eggs. When nearly cold pour the eggs on top. Place the yolks around the dish so as to give a pretty effect. Ada Hermann. DELICIOUS BLUEBERRY DESSERT. Stew blueberries or any other berries and sweeten to taste and pom hot over thin slices of bakers' bread, buttered and with crust cut off, making alternate layers of fruit and bread, leaving a thick layer of fruit for the last. Put a plate on top, and when cool set on ice. Serve with sweetened cream. Inexpensive. Luella. 316 CUSTARDS, CREAMS, DESSERTS, ETC, RHUBARB SAUCE. A nice way to cook rhubarb (or pie-plant, as it is generally called) is to wash it and peel it, cutting into pieces one inch long. Allow one pound of granulated sugar to each pound of the fruit. Use a porcelain-lined or a granite stew-pan. Add one-half cupful of water, cover the rhubard with the sugar and set it on the back part of the stove and let it slowly simmer. When done do not stir but turn it carefully out to cool. The fruit does not have that pasty look so often seen and yet it is perfectly done. H. F. L. DATE CREAH. Remove the stones from as many dates as desired for a dessert, put in a pretty glass dish and pour over a generous amount of whipped cream. A few macaroons crumbled in with the dates improves the flavor. Set in a cold place until ready to serve. Mrs. Iole Buell. QUINCE SOUFFL^. Stew a few quinces until soft, slightly sweeten and pass through a colander. Put into a glass dish and cover with a custard made of one pint of milk, two yolks of eggs and three tablespoonfuls of sugar. Whip whites of two eggs light with two tablespoonfuls of sugar and heap on top. Miss Stahl. QOLDEN CREAM. Dissolve one ounce of gelatine in a pint of cold water. Strain and add to it the juice of three oranges, grated rind of one, juice of one lemon, the yolks of two eggs well beaten and a cupful of sugar. Stir over a gentle fire until it comes to a boil, then pour into a mold. When ready to serve pour over the following sauce: Beat the whites of two eggs very stiff; add a small cupful of preserve. Beat until the preserve is in tiny shreds. Excellent. Miss Boland. ce-Greams. I6e§ and SHerlieis ICES are not, we regret to say, healthful when taken at the close of a inea!, and yet no dinner is looked upon as complete without them in some form or other. But when used at any other time they ate nourish- ing and refreshing. Frozen dishes will always, however, be popular in spite of the one unpleasant fact, and many of them are certainly delicious. Water ice, sherbets, punches and ice-creams all come under the head of frozen dishes. When a family prefers to make its own ice-cream it is essential that a good freezer be purchased. There are several such on the market, and the labor of manufacturing ices and kindred dishes is much lessened by the use of one. It is best to scald the cream, and the sugar should be dissolved In it while hot. Fruit juices should never be cooked. They should be beaten into the cream after it Is frozen, to attain the best results. For a four-quart freezer allow ten pounds of ice and two quarts of rock salt. PLAIN VANILLA. ICE CREAM. One quart of milk, the yolks of three eggs, three-fourths of a pint of sugar and two tablespoonfuls of corn-starch. Scald but do not boi . Then put the whites of three eggs into one and one-half pints of cream; whip it. Mix the milk and cream, flavor and freeze. Two teaspoonfuls of vanilla are generally sufficient. Ione Anderson. ICE-CREAM WITHOUT EGOS. Stir one quart of good cream, one-half pound of sugar and two tea- spoonfuls oi the extract of vanilla, until dissolved. Strain through a fine muslin and freeze, stirring rapidly. Instead of vanilla, any other flavor- ing desired may be used. Popular Caterer. ICE-CREAM WITHOUT COOKINQ. When the ordinary facilities for making Ice-cream are not at hand, it can be made by taking three pints of milk, four eggs well beaten, three- fourths of pound of sugar and one tablespoonful of corn-starch; mix in a three-quart tin pail; boil In a kettle of water till quite thick; add one pint 317 318 ICE-CREAMS, ICES AND SHERBETS. of sweet cream and flavor to taste. Freeze in a common water pail or any vessel of suitable size,Vith equal parts of ice, chopped fine, and coarse salt. Rotate the pail and stir frequently. Mrs. Curtis. STRAWBERRY ICE-CREAM. One pint of cream, one pint of milk, one quart of strawberries, one small pint of sugar. Mash the strawberries and sugar together and let them stand thirty minutes, then add the cream, rub through a strainer into the freezer and freeze. Mrs. J. C. Hunt. CHOCOLATE ICE=CREAM. For about two and one-half quarts of cream use one and one-half pints of milk, one quart of thin cream, two cupfuls of sugar, two ounces of chocolate, two eggs and two heaping tablespoonfuls of flour. Put the milk on to boil in the double boiler. Put the flour and one cupful of the sugar in a bowl, add the eggs and beat the mixture until light. Stir this into the boiling milk and cook for twenty minutes, stirring often. Scrape the chocolate and put it in a small saucepan. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoon- fuls of hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture. When the preparation has cooked for twenty minutes, take it from the fire and add the remainder of the sugar and the cream, which should be gradually beaten into the hot mixture. Set away to cool and when cold freeze. Maria Parloa. COFFEE ICE-CREXm. One gallon of cream, yolks of thirty-five eggs, two pounds ten ounces of sugar, two quarts of very strong black coffee (made up). Stir well with an G.^g beater and when beginning to thicken without boiling strain the mixture; allow it to become cold and freeze. R. W. S. PISTACHIO ICE=CREAM. Blanch and peel one-quarter of a pound of pistachios and pound them to a smooth paste with a few drops of rose-water. Beat the yolks of six eggs and pour over them one and one-half pints of boiling milk; add four ounces of powdered sugar and stir the custard over the fire until it begins to thicken; then pour it out and when cool stir into it the pounded pis- tachios and a teaspoonful of spinach coloring. Pass the whole through a sieve; mold and freeze. If preferred, the pistachio paste can be mixed with cream instead of custard. Ella Brewster. ICE-CREAMS, ICES AND SHERBETS. 319 CHERRY ICE-CREAM. Take two pounds of cherries, one quart of cream, twelve ounces of sug^ar. Pound the cherries in a mortar with their pits in them. Pass the pulp through a sieve, add the sugar and the juice of two lemons to the cream and a little red color. Freeze it. Henrietta M. RASPBERRY ICE-CREAH. Mix one pound of ripe raspberries with the juice of a lemon, one-half pound of powdered sugar and one and one-half pints of thick cream, or. if preferred, one pint of cream and one-half pint of milk. Beat the mix- ture in a basin, rub it through a sieve, freeze and leave it in the ice-pail till it is wanted. If more convenient, raspberry jam or raspberry jelly may be used in place of the fresh fruit, and when this is done very little sugar will be required. A still more agreeable and refreshing ice-cream may be made with two portions of red currants mixed with one portion of raspberries, instead of raspberries alone. C. Casper. GINGER ICE-CREAM. Take one-quarter of a pound of preserved ginger, cut it into very thin slices, using a silver knife, put them into a saucepan with a pint of cream — or a pint of milk boiled and mixed with the yolks of six eggs — one-half pound of sugar, and two tablespoonfuls of the ginger syrup. Stir the mix- ture over the fire until it thickens a little, then strain through a sieve. Pour into a mold and when the cream is cold, freeze in the ordinary way. Keep in ice till wanted. W. T. M. BRICK ICE-CREAM. To make ice-cream in bricks a mold of the size and shape of an ordi- nary brick is need. The ices, no matter what their composition, are used to fill these molds which are made of copper or tin. After the molds are frozen they are cut in slices previous to being handed round. A knife dipped in hot water is used for this purpose. F. L. P. BOHEMIAN ICE-CREAM. The smaller varieties of ripe red fruit are used to make this cream; they are pulped through a fine sieve, and to one pint of the juice is added one and one-half ounces of the best isinglass, dissolved in one-half pint of water. Sweeten to taste and squeeze in lemon juice. Mix with this quantity a pint of sweetened whipped cream and mold for freezing. 320 ICE-CREAMS, ICES AND SHERBETS. These creams, where raspberries only are used, may be put into glasses, and made without isinglass — in the proportions of a pound of fruit juice to one pint of whipped cream. Mrs. Leander Holmes. NOYEAU ICE-CREAM. Sweeten one-half pint of thick cream with two ounces of sugar. Add one tablespoonful of strained lemon juice and a glassful of noyeau. Mix thoroughly and freeze in the usual way. The noyeau for this cream is composed in this manner: Gather one- quarter of a pound of young peach leaves on a dry, sunny day. Put them into a jar and pour over them two pints of good brandy and leave them to infuse for a couple of days. Add a syrup made by dissolving a pound of sugar in a pint of water. Let the noyeau remain a few hours longer, then filter it carefully and it is ready for use. H. F. L. CRUSHED FRUIT ICE-CREAM. Two quarts of pure cream, one pint of milk, two and one-half cupfuls of granulated sugar, four teaspoonfuls of any extract you prefer, or, if fruit is substituted, use about a pint, or a little less, of crushed fruit, well sweetened, to the above amount of cream. Add the fruit when the cream is partly frozen. . Mrs. L. Benson. CHOCOLATE CREAM A LA COLBERT. Boil three pints of cream with ten ounces of sugar until reduced to a quart. Melt one-half pound of chocolate over a slow fire in one-half pint of water. Mix the melted chocolate with the cream, together with two ounces of gelatine that has been soaked in water. When the gelatine is melted and well mixed strain the whole through a cloth into a basin. Stir on ice till the contents begin to set and mix in three pints of well- whipped cream. E. D. White. BAKED-APPLE ICE-CREAM. Seven large baked apples with one cupful of sugar and two cupfuls of water, when well baked put through sieve; add one pint of rich cream and one cupful of milk; sweeten more than usual, cream, and color with one tablespoonful of red sugar and freeze. Minette Bailey. APRICOT ICE. Skin, divide and stone six large ripe apricots. Blanch, pound and add the kernels of the fruit, with the juice of two lemons, one-half pint of water and two pints of clarified sugar. Then pass all though a fine sieve and a^ain strain before freezing. It takes twenty-five minutes to freeze. C. Gaines. ICE-CREAMS, ICES AND SHERBETS. 321 CHERRY ICE. The juice of three lemons, a teacupful of sugar and one quart of red cherries. Add a pint of water and freeze. Serve in sherbet glasses, with candied cherries on top. Miss Heller. GRAPE ICE. Mix one and one-half pounds of sugar and one pint of water; bring it to the boiling point and pour it while hot over four pounds of ripe grapes, which have been mashed to a pulp. Let stand covered for one hour, then rub through a sieve and add the juice of one lemon and freeze. When partly frozen add two tablespoonfuls of powdered sugar. Finish freezing and set away for two hours. Mrs. Amy Burns. CURRANT ICE. Take one pint of currant juice, one pound of sugar and one pint of water. Place the ingredients in the freezer and when partly frozen add the whites of three eggs well beaten. Delilah Loche. LEMON ICE. Dissolve one-half package of gelatine in one pint of cold water. Take eight lemons and press out the juice, mixing it with one and one- quarter pounds of white sugar; pour one quart of hot water on both sugar and lemons. Add one and one-half pints of boiling water to the gelatine and when thoroughly dissolved add this to the rest of the ingredients. Strain and let cool. Then whip fifteen minutes and freeze. More deli- cious than ice-cream. Aurora Powers. niLK SHERBET. Squeeze the juice of four lemons on three cupfuls of sugar; put the skins with a cupful of water on the fire, and let simmer ten minutes. Scald two quarts of milk, with two tablespoonfuls of corn-starch and one cupful of sugar. When cold put in freezer and when it begins to stiffen add the lemon and sugar; then freeze. Marian Lovewell. PINEAPPLE SHERBET. Make a thick syrup by boiling one quart of water and one pound of ♦sugar for fifteen minutes. Pare and finely shred a pineapple. Let stand two hours before using. Sprinkle with two tablespoonfuls of sugar; cover well. Allow the fruit, juice and shreds to infuse in the warm syrup until entirely cold — an hour if convenient. Freeze and serve in small cups. Mrs. H. F, Tibbitts. 82S ICE-CREAMS, ICES AND SHERBETS. LEMON SHERBET. Rub one and one-half pounds of loaf sugar upon nine fresh lemons until the yellow part is taken off. Put the sugar into a bowl, squeeze upon it the juice of the lemons and add one quart of water. Stir the liquor till the sugar is dissolved, strain, and freeze as for ice-cream. Julia Dickerson. LEHON SHERBET— No. 2. Rub the yellow rind of three lemons with lumps of sugar, to get the flavor. Press the juice of six lemons and remove all the seeds. Put the sugar and juice with one pound of powdered sugar into one-half gallon of water. Beat to a stiff froth the whites of five eggs, stirring in two table- spoonfuls of pulverized white sugar. Then slowly stir it in the lemonade and put it immediately in a patent freezer, with salt and ice around the freezer (the same as for ice-cream) and turn it until it is frozen as hard as you wish it. This is very delicate and resembles a dish of snow. M. Harmon. RASPBERRY SHERBET. Take the juice of three lemons, the juice pressed from three pints of raspberries, two cupfuls of sugar and one quart of water. Freeze. E. J. F. FRUIT ICE. Grate two large lemons, take the juice, a glassful of grape syrup, a pint of thick cream and eight ounces of powdered sugar. Mix and freeze, and when sufficiently congealed add four ounces of preserved fruits, cut small and mixed well with the ice. Let the cream remain in the ice until wanted. Mrs. H. Pennoyer. COFFEE SHERBET. To a pint of strong coffee add a pint of cream, six heaping tablespoon- tuls of sugar and six drops of vanilla. Put coffee, cream, sugar and extract all in together and freeze. Serve in glasses. Mrs. Philander Loche. ORANGE SHERBET. Two and one-half cupfuls of water, one and one-half cupfuls of sugar, juice of five oranges and one lemon; make a syrup of the water and sugar by boiling about twenty minutes. When cool add fruit juice and freeze, serve in small glasses. Mr-s, D. G. Loche ICE-CREAMS, ICES AND SHERBETS, 323 GRAPE SHERBET. Lay a square of cheese-cloth over a jar, put in one pound of ripe grapes, mash thoroughly with a wooden masher; drain the juice; add an equal amount of cold water, the juice of one lemon and sugar to make it very sweet. Freeze as usual. Metta Millfr. STRAWBERRY SHERBET. Take one pound of ripe strawberries and bruise them. Mix with them the strained juice of a lemon and a tablespoonful of orange-flower water, and pour upon them three pints of cold water. Let them soak four hours. Powder a pound of white sugar and put into a separate dish. Squeeze the juice into this through muslin and stir until the sugar is dis- solved. Strain it again and set it on ice until wanted. Mrs. C. Kent. TURKISH SHERBET. Boil two pounds of loaf sugar with one and one-half pints of water tc a clear syrup. Skim carefully and pour it into a bowl. When cold stir into it one and one-half pints of strained lemon juice and one quart of white veal stock, clear and strong. Serve in glasses. Mrs. Amy Strong. NESSELRODE PUDDING. Peel two dozen Spanish chestnuts. Put them into boiling water five minutes, take off the second skin and boil until tender with one-half of a stick of vanilla and one-half the thin rind of a fresh lemon in the water with them. Drain them well and pound them in a mortar. Press them through a hair-sieve and mix with them one-quarter of a pound of pow- dered sugar, a glass of maraschino, and one-half pint of thick cream. Dissolve three-quarters of an ounce of best isinglass in a little water, stir ^t into one-half pint of hot cream, add the chestnuts, etc., and keep stir- ring the mixture gently until it is sufficiently stiff to hold the fruit without letting it fall to the bottom. Work in two ounces of picked and dried currants and two ounces of candied citron cut into thin strips. Put the mixture into an oiled mold and set in a cool place to stiffen. , , Mrs. W. Adler. SOUFFLE A LA VANILLA. Take six eggs and whip the whites, three pints of whipped cream, twelve ounces of sugar. Flavor with vanilla. Whip the egg whites well, then whip in the sugar. Whip the cream and mix all together. Add the flavoring. Pour the mixture into the mold and put the mold into strong salted ice. Mrs. Emma Beidelmann, 334 ICE-CREAMS, ICES AND SHERBETS, ICE CREAM SOUFFLE. Four eggs, three gills of good cream, five ounces of sifted sugar and essence of vanilla. Whip the cream in a cold basin until it is stiff. Whisk the eggs to a froth with a knife on a plate. Mix them lightly into the cream and add the sugar and essence. Freeze it in the cream freezer and dress it in a souffle tin. Mrs. Mary Manning. CHARLOTTE RUSSE (FROZEN.) Cut a sponge cake into sheets one-quarter of an inch or more thick, according to the size of the molds used, the thin sheets for small molds. Dissolve one and one-half ounces of gelatine in a gill of hot water. Beat a quart of cream in a large china bowl, set on ice removing the froth often till only one-half pint of cream is left, to which add four ounces of pulverized sugar, and the flavoring, which may be a teaspoonful of either orange, vanilla or nectarine When the gelatine is lukewarm, strain it, with the sugar and cream, into the froth, in a bowl set on ice; stir till it begins to stiffen, then fill the molds and keep on ice till wanted to serve. Mrs. D. Roberts. FROZEN BANANAS. Cut four bananas crosswise in very thin slices; add two-thirds cupful of powdered sugar, let stand an hour, then add one quart of water and the grated peel of a lemon. When the sugar is dissolved put all in a freezer and freeze as you would ice-cream. Mrs. C. A. Stewart, FROZEN PEACHES. One quart of ripe peaches pared and sliced, one quart of water, one pint of sugar. When the sugar is dissolved, freeze. This is a delicious change from the usual desserts. Minnie B. Heath. FROZEN PINEAPPLE CUSTARD. One pint of milk and two eggs. Beat the yolks with two-thirds cupj* ful of sugar and stir into the milk, then heat it to nearly the boiling point, stirring all the time. When cold add one cupful of sweet cream and the beaten whites of the eggs. Place in the freezer and turn till almost solid, then stir in one small pineapple grated which has stood an hour in one cupful of sugar. Adelaide R. Covert. TUITI FRUTTL Take one quart of water ice or sherbet, two ounces of blanched almonds, two ounces of French candied cherries, two ounces of candied ICE-CREAMS, ICES AND SHERBETS. 325 apricots, two ounces of candied dwarf orange. In a quart mold spread one-half pint of pineapple ice and set the mold in a mixture of ice and salt. Soak the nuts and fruit till soft in a syrup of equal parts of water and sugar, chop them up very small, mix them with a pint of orange ice and pack well down on the first layer, making the top smooth. Fill the mold above the brim with pineapple ice, press the cover down so as to force out the surplus, bind a buttered strip over the joint, pack in ice and salt, and freeze from two to three hours. This is the famous Italian Tutti- Frutti. Mrs. A. R. G. FROZEN MIXED FRUITS. One pint of strawberries, one pint of raspberries, one pint of red cur- rants, one pint of water, the juice of two lemons, one and one-half pounds of sugar; mash the fruit, add the sugar and lemon juice, let stand an hour, add the water, stir until the sugar is dissolved, then turn into the freezer and freeze. Sufficient for eight people, Alice A. Young. FROZEN SOUFFL^. Take three tablespoonfuls of granulated sugar and yolks of five raw eggs, whip slowly. Mix in gently one pint of cream whipped to a stiff froth and one dozen macaroons or same amount of sponge cake cut in small pieces. Turn into a mold which has been wet in ice water, cover tightly, bind with a buttered cloth and bury in ice and salt for two hours Mother. ICED OATMEAL FLAKES. Stir four heaping tablespoonfuls of Quaker Oats or wheat flakes into three and one-half cupfuls of fast boiling water, add salt, and cook for twenty minutes, using a double boiler. Cook the day before using, pour into cups, filling each one-half full, place on ice over night and when ready to serve remove from cups and eat with powdered sugar and cream. A little fruit strewed over is an improvement. Miss Hood. ICED PINEAPPLE. Peel a fresh pineapple; hold it by the crown and grate it, using a grater with a dish large enough to receive all the juice. Put the grated pineapple in glass cups, dust it well with powdered sugar; keep on ice for an hour. To be eaten with macaroons. Mrs. Percival, 21 326 ICE-CREAMS, ICES AND SHERBETS. PINEAPPLE AND ORANGE SHERBET. Shred a fresh pineapple (or the canned fruit will answer), add one pint of sugar, juice of two oranges, one-half pint of water, juice of one lemon and one tablespoonful of gelatine that has been soaked forgone hour in one cupful of cold water, and dissolve in one cupful of hot water; rnix all together well and freeze. Mrs. W. Rider. CONVENIENT VANILLA FLAVORING. The best way to flavor with vanilla is to buy two of the best Mexican vanilla beans and put them in a glass fruit jar filled with granulated sugar and kept tightly closed. Use the sugar in making desserts. The jar can be refilled with sugar a number of times for the same beans. Mrs. Rider. PINEAPPLE JULEP. Pare a very ripe pineapple with as little waste as possible, and cut it into thin slices. Lay these in a large bowl and strain over them the juice of two sweet oranges. Pour in one-quarter of a pint of raspberry syrup and mix thoroughly. Just before serving add a tumblerful of shaved ice* Mary Vining. J »«J|JI»J»UW. | V. I , I Ul.i ^^r^P'^SS^ (OflFECTIOJIERY M ANY people to-day object to candy because of the poisonous pastes used in the coloring. This ob- jection is bringing about the use of fruit juices instead of dyes which are not only harmless but make candy look even more attractive than under the old method. We give below a happy mother's various methods of how to color candy with fruits and vegetables. PREPARING SUGAR TO COLOR. Rub as much sugar as is desired for making candy through a fine sieve into a granite pan. Place on the stove to warm, stirring till nearly dry; turn out, and it is ready for use. H. F. E. TO COLOR CANDY YELLOW. Put fresh-grated peel of lemon or orange in a muslin bag with a speck of water, squeeze tightly; mix the juice with sugar. Carrot treated in the same way will give forth excellent coloring matter. H. F. E. TO COLOR CANDY CREAM COLOR. Follow same method as above, using less color in the mixture M F F TO COLOR CANDY GREEN. Pound vigorously a peck of freshly cut spinach, that has been well washed. Place it in a mortar dripping wet and pound till it is soft and pulpy. Wring the whole through a strong, clean cloth. Pour juice into a saucepan and stir over the fire until it begins to curdle, then pour the whole through a sieve to drain. Mix with the juice equal quantity of sugar, a tablespoonful of spirits of wine and a pinch of powdered alum. Keep cool in a well-corked glass bottle. H. F. E. TO COLOR CANDY RED. The color red is easily obtained from the pure juice of strawberry, raspberry or cranberry. This can be made in the fruit season, bottled; 327 328 CONFECTIONERY, and kept ready for use (see Chapter Fresh Fruits). Cochineal can also be used if desired although the fruit juice is more to be recommended. Lay a little cochineal on a plate, add to it a little cream of tartar and alum and boil with one-half cupful of water for twenty minutes, then strain through muslin. H. F. E. TO COLOR CANDY PINK. Follow same directions as above only use less coloring matter in the mixture. H. F. E. HOW TO MAKE CARAMEL SUGAR FOR CANDY. Put one-quarter of a pound of finely-sifted sugar into a preserving pan, with one-fourth cup of water, place it on a moderate fire, and stir it with a wooden spoon till it becomes brown; then stir it constantly until it is a dark brown. Add one cup of hot water. Draw it to the side of the fire and let it simmer very gently for one-quarter of an hour longer. Strain and bottle for use. If the fire is too fierce, the caramel will be discolored. D. C. F. PINK SUGAR FOR ORNAMENTING. Crush the sugar either coarsely or to a powder, whichever is required. Place two or three drops of fruit juices or prepared cochineal in the palm of the hand, and rub the sugar in with it until it is sufficiently colored, when it is ready for use. S. C. A. TO CLARIFY SUGAR. Melt four pounds of sugar in two quarts of water, over the fire. When it boils beat in the white of one egg well whisked. Let come to a boil, skim, boil ten minutes; strain and bottle. Charlotte Hunt. FLAVORED SUGAR. Rub the required quantity of powdered sugar through a fine sieve on a granite pan, set it on the stove to warm, and whisjc in any kind of flavoring desired. H. E. A. HOW TO TELL WHEN CANDY IS SUFFICIENTLY COOKED. There are several methods of testing sugar while cooking. All skilled sugar boilers advise the use of a thermometer graduated from fifty degrees Fahrenheit to 350 degrees Fahrenheit. They claim that while the sugar is undergoing the process of boiling it is very nearly impossible for a learner to determine the exact degree which the sugar has attained with- out the aid of the thermometer. However, only a few skilled boilers use CONFECTIONERY. 329 them. The common method is to drop a drop of the syrup into cold water. The sugar must be boiled according to the kind of candy to be made, and there are several degrees, known as "smooth," "thread," "ball," and "crack." All these stages of the syrup must be learned by experi- menting, and the ingenuity of the candy-maker brought into use. The "crack" degree (300 degrees or over) is used for most candies. It is a good plan to butter the dish in which sugar or molasses is to be cooked within a couple of inches of the top. This prevents the sugar rising any any higher and running over. Do not put candy in a refrigerator to cool, but in a cold, dry place. E. J. C. NUT CANDY. In one gill of cold water dissolve one pound of sugar and one-half salt-spoonful of cream of tartar. Place over the fire and cook till brittle, stirring in one-quarter of an ounce of butter. Shell some peanuts or any other nuts desired. Rub off the inner skin, put a layer two deep on the bottom of well-buttered tins and when the candy is hot pour it over the nuts and leave till cold. Break it into pieces of convenient size. Dorothy Buchanan. iVlACAROONS OF NUTS. Pound the meats of hickory nuts and add nutmeg and allspice. Make a frosting as if for a cake, stirring in the nuts and spices. Butter the hands and work into little balls the size of hickory nuts; place them on buttered tins and bake in a hot oven. They will spread a little on the tins. Pearl Butler. LEHON DROPS. Dissolve a coffee-cupful of powdered sugar with lemon juice. Boil till it is brittle when a little is plunged into cold water. Butter plates and let the candy fall on them in drops. Set away to get hard, Jean Lamont. COCOANUT DROPS. Grate a cocoanut, add one-half of its weight of sugar and the white of an egg beaten to a stiff froth. Mix thoroughly and drop on buttered white paper or tin plates. Bake fifteen minutes. John Fuller. PEPPERMINT DROPS. Take one cupful of sugar and let it come to a boil with one-half cup- ful of water. Take it from the fire as soon as it comes to this degree of 330 CONFECTIONERY, heat. Stir all the time and add one-half teaspoonful of essence of pep- permint and drop the candy on an oiled slab. Pour it from the spout of the pan else the liquid will grain before the drops are molded. Jannet Bluer. COUGH DROPS. Prepare the following: Two ounces of dried hoarhound, one ounce of dried camomile, one ounce of boneset, and two ounces of mullein-flowers; place them all in a saucepan, cover them with water and boil for ten minutes. Turn out into an earthenware dish and cover tightly and let stand until cold. Strain and pass the liquor through a hair-sieve. Meas- ure the liquor and to each pint allow two pounds of loaf sugar. Put the sugar and liquor into a saucepan, boil to the crack degree, let it cool, pour it into a buttered pan and cut it into squares. Dr. Smith. PEANUT BRITTLE. Put two cupfuls of sugar in a spider over not too hot a fire; stir con- stantly till il melts; then stir in quickly one teacupful of chopped peanuts; mix thoroughly and pour on a buttered platter; spread thin. Anna Schuere. BALTIMORE CARAHELS. One-half cupful of molasses, one-half cupful of milk, two cupfuls of sugar, two squares of Baker's chocolate, butter the size of an ^gg] boil from ten to fifteen minutes; when taken from the fire add one teaspoon- ful of vanilla. Tessa Welch. FIG CANDY. One pound of sugar, one pint of water, boil over a slow fire; when done add small piece of butter; be careful to boil slowly and not quite the usual thickness; turn all over split figs. Lettie Weeks. ALHOND CANDY. Two cupfuls of white sugar, one and one-half cupfuls of sweet milk; boil until it will crisp in water like molasses candy; add one-half cupful of blanched almonds, perfectly dry. W. T. M. CHINESE FRUIT CANDY. One cocoanut, one and one-half pounds of granulated sugar, wet with the milk of the cocoanut; put in saucepan, let heat slowly; then boil rapidly five minutes, add the cocoanut grated very fine and boil ten min- utes, stirring constantly; try on a cool plate; if it forms a firm paste when CONFECTIONERY. 331 cool take it from the fire, pour one-half of it out on a large tin lined with greased paper, then add to the remaining cream one-fourth pound of raisins (stoned), one-half pound of blanched almonds, one pint of pecan nuts, one-half cupful of chopped walnuts; pour over the other cream. When cool cut in bars. Alice Wilson. POTATO CANDY. Bake ordinary-sized potatoes, scrape out inside, mash fine, add quickly as much confectioner's sugar as it will take; have ready nut meats; stir in all you wish; make into tiny little balls or pats; when cold, are deli- cious. If you wish chocolate creams, dip the above into melted Baker's chocolate; lay on a buttered paper to cool. Besse T. MAPLE CANDY. To two cupfuls of maple syrup add one cupful of granulated sugar and butter the size of a walnut. Cook until it hardens. Pour into but- tered pan and set away to cool. Ruby. RIBBON CANDY. Boil three cupfuls of sugar, moistened with water, to the crack, flavor- ing and coloring it as desired; turn it into a greased pan and let it cool. Turn in the edges, and pull either with the hands or by means of a hoop, until light in appearance. Run it through a roller set so close that it will come out as thin as a wafer. Make into fancy shapes and let cool before packing away in boxes. Of course, butter the hands before beginning to pull. E. Arnold. PINEAPPLE GLACE. Cut a pineapple crosswise into thin slices and then again into quarters. Beat the whites of three eggs to a stiff froth; lay the fruit in this, drain and dip again the part that drips off. Select the pieces one by one and by the aid of a skewer dip them into finely powdered sugar. Place the fruit in an oiled or buttered pan and put in an oven that is cooling. Pile them on a dish and set them in a cool place until wanted. Palmer Miller. BUTTER SCOTCH. Take three cupfuls of brown sugar, four ounces butter. Do not stir it but as soon as it snaps and breaks add a good pinch of baking soda. Let boil two minutes longer and pour it into well-buttered biscuit tins. While partly cold mark off into squares P. Miller. 332 CONFECTIONERY. FUDGES. Four cupfuls of granulated sugar, one-half cupful of cream, one- half cupful of milk, one-quarter of a pound of butter, one-half cake of Baker's chocolate grated. Put all over hot fire until it begins to thicken, stirring constantly. Place pan in another of hot water and cook until it is easily formed into a ball when dropped into cold water, but not hard or brittle. Remove from fire at this stage, flavor with a teaspoonful of vanilla and stir until it begins to set. Pour in pan to depth of one-hali inch and mark off in squares. Stanley Miller. EVERTON TAFFY. Take one-half pound of the best quality of brown sugar, one ounce of butter, one-half wine-glassful of water. Let sugar and water boil till they become a smooth, thick syrup. Add three drops of lemon essence, stir- ring briskly. Pour into buttered pans or onto a marble slab. T. J. M. NOUGAT. This is a rare confection made of various kinds of nuts. When newly prepared it is sufficiently elastic to enable one to mold into cups, baskets or any other shapes. The following recipes give two styles to make them. ALMOND NOUGAT. Put eight ounces of fine powdered sugar into a copper egg-whipping bowl and mix in the whites of three eggs, whipping continually over a clear fire until the paste is of the consistency of thick batter. Add one- half pound of almonds blanched and chopped into small pieces, two ounces of chopped candied orange peel, one tablespoonful of vanilla sugar (see flavored sugar — this chapter), and a few drops of strawberry juice. Mix and spread out upon two pieces of wafer-paper to about one inch in thickness, cover with two more pieces of paper, using a flat tin with a small weight on top to keep them level. Put them in an oven of very moderate heat and bake for a few minutes. Take out and when nearly dry cut them up into oblong squares, or shape into baskets when first taken from the oven; form them before they have a chance to harden. M. E. R. BRAZILIAN NOUGAT. Blanch five ounces of sweet almonds and cut them into fine threads. Roast the meats of three ounces of Brazilian nuts and peel and chop them with one and one-half ounces of candied lemon peel, mix them with the CONFECTIONERY. 333 altnonds and three-fourths of a pound of confectioner's sugar. Whip the whites of two eggs to a stiff froth, sir them into the other ingredients and work all to a paste. Spread on a sheet of wafer-paper, cover with another sheet, press between two sheets of tin and put in the oven for thirty minutes. Leave till cold before cutting up. M. A. B. CANDIED CHERRIES, PINEAPPLE AND OTHER FRUITS. Boil but do not stir one-half pound of loaf sugar in one breakfast-cup- ful of water. Pit some cherries, or prepare any desired fruit, and string them on a thread, then dip them in the syrup; suspend them by the thread. When pineapples are used, slice them crosswise and dry them on a sieve, or in the open air; oranges should be separated into sections and dried like pineapple. E. S. CANDIED NUTS. Prepare the syrup as above. Instead of stringing the nuts, put the point of a skewer into each one and dip into the syrup. Dry as you would oranges or pineapple. E. S. CREAM DATES. Boil one and one-half cupfuls of sugar and three-tourthsof a cupful of sweet milk; add one-half teaspoonful of butter. Boil about ten minutes. Let it cool; when lukewarm beat adding a teaspoonful of lemon juice. When it becomes a soft, creamy substance have ready seeded dates, fill with this cream and serve. T. P. M. BRAZIL-NUTS PRALINES. Put one pound of shelled Brazil-nuts into a pan over the fire with one- fourth of a cupful of vinegar and water mixed and two cupfuls of brown sugar. Let boil until they begin to sparkle, then remove the pan from the fire and with a spoon stir the nuts well until the sugar begins to feel gritty; put them over a slow fire again in order to dissolve the sugar and keep on stirring until they turn reddish; pour them onto a sieve, cover the sieve with a clean cloth and place it in the oven; this will dry the sugar and cause the nuts to look glossy. Any other nuts may be used instead D. Z. Brooks. COCOANUT JAP. Over a slow fire place one quart of New Orleans molasses and one- quarter of a pound of butter. When it boils add five grated cocoanuts and stir until it reaches a hard ball, that is, will adhere to the teeth when bit- 354 CONFECTIONERY. ten. Now pour out upon a buttered tin, spread as thick as desired with the blade of a knife. Cut into squares or diamonds before it is wholly cold. Chicago Cooking School. ATLANTIC CITY CARAMELS. Put one and three-fourths pounds of sugar into a sugar boiler with one-eighth of a pound of butter, one-eighth teaspoonful of cream of tar- ter, one-eighth of a pound of cocoa paste and one-half ounce of white wax of paraffin; pour in one tumblerful of rich cream and boil over a clear fire till it "hairs." Have ready a well-buttered pan, pour over the mixture and let it cool. Cut into cubes or other shapes, wrap them up separately in wax paper and lay them away in boxes. Pupil, Boston Cooking School. CREAn CHOCOLATE CARAMELS. Mix together in a graniteware saucepan one-half pint of sugar, one- half pint of molasses, one-half pint of thick cream, one generous table- spoonful of butter and four ounces of chocolate. Place on the fire and stir until the mixture boils. Cook until a few drops of it will harden if dropped into ice-water; then pour into well-buttered pans, having the mixture about three inches deep. When nearly cold mark into squares. It will take almost an hour to boil this in a graniteware pan but not half so long if cooked in an iron frying-pan. Stir frequently while boiling. The caramels must be put in a very cold place to harden. Maria Parloa. 5UQAR CHOCOLATE CARAMELS. Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream, one generous tablespoonful of butter and three ounces of chocolate. Place on the fire and cook, stirring often, until a little of the mixture when dropped in ice-water will harden; then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into a well-buttered pan, having the mixture about three-fourths of an inch deep. When nearly cold, mark it off in squares and put in a cold place to harden. These caramels are sugary and brittle, and can be made in the hottest weather without trouble. Miss Maria Parloa. CHOCOLATE CREAMS. Beat the whites of two eggs to a sti£f froth. Gradually beat into this two cupfuls of confectioners' sugar. If the eggs be large, it may take a CONFECTIONERY 335 little more sugar. Flavor with one-half teaspoonful of vanilla and work well. Now roll into little balls and drop on a slightly buttered platter. Let the balls stand for an hour or more. Shave five ounces of chocolate and put into a small bowl, which place on the fire in a saucepan containing boiling water. When the chocolate is melted, take the saucepan to the table and drop the creams into the chocolate one at a time, taking them out with a fork and dropping them gently on the buttered dish. It will take one-half hour or more to harden the chocolate. Miss Parloa. CHOCOLATE CREAMS— No. 2. For these creams you should make a fondant in this way: Put into a graniteware saucepan one cupful of water and two cupfuls of granulated sugar — or a pound of loaf sugar. Stir until the sugar is nearly melted; then place on the fire and heat slowly, but do not stir the mixture. Watch carefully and note when it begins to boil. When the sugar has been boiling for ten minutes, take up a little of it and drop in ice-water. If it hardens enough to form a. soft ball when rolled between the thumb and finger, it is cooked enough. Take the saucepan from the fire instantly and set in a cool dry place. When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl, and stir with a wooden spoon until it becomes thick and white. When it begins to look dry, and a little hard, take out the spoon, and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover with chocolate, as directed in the preceding recipe. Caution. — Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan. Miss Parloa. SUGARED ALMONDS. Boil together a syrup made from one pound of sugar and one pint of water. Blanch one pound of sweet almonds and put them in; let them boil for some minutes. Take them out and drain them; let the syrup boil until thick, then return the almonds, and take them out when coated with sugar, which will be in a minute or two. They should be thoroughly dried and kept in a warm place. Mrs. Maria Tomlin. ALMOND BON-BONS. Grilled almonds make a delicious bon-bon. Blanch a cupful of almonds and dry them thoroughly. Boil one cupful of granulated sugar with one-quarter cupful of water until it "hairs"; then throw in the 336 CONFECTIONERY. almonds. Let them cook in this syrup, stirring occasionally until they become a delicate golden brown before the sugar changes. As soon as the sugar commences to take on a color quickly take the pan from the fire and stir the almonds rapidly until the syrup has turned back to sugar and clings irregularly to the nuts. Mrs. Almira Town. ICE=CREAM CANDY. One cupful of sugar, one-third of a cupful of water, one-quarter tea- spoonful of cream of tartar, butter the size of an egg; boil all together fifteen minutes, not stirring till taken from the fire, then add vanilla, strawberry, or any extract preferred. L. G. Gramm. BUTTER TAFFY. This taffy can be made of one cupful of sugar, one-half cupful of water, one teaspoonful of molasses, butter the size of an ^^^ and two tea- spoonfuls of vinegar. Lissie Mooney. FIG CANDY. Use one-half pound of white sugar and one-half pint of water. Set over a slow fire. When done, which can be told by dropping some in cold water, when it should harden, add a large lump of butter and six drops of vinegar. Pour into pans in which figs that have been split are laid. A-la-Huyler. POP-CORN BALLS. Pop the corn and take out all the hard kernels, then put in a large pan, the larger the better. For seventy balls, take two cupfuls of sugar and two cupfuls of molasses and boil them until, when you drip a little nto cold water, it is brittle; then pour in a thin stream over the corn. One person should pour and the other stir up the corn constantly to get it \W. mixed in with the candy. The less candy used the better. The corn must be salted and buttered. Work it into balls with the hands. B. Felt. nOLASSES CANDY. One cupful of N^jw Orleans molasses, a piece of butter the size of an ^%'g, one tablespoonful of vinegar. Boil, but do not stir, until it hardens when dropped in cold water. Watch it that it does not burn. When it becomes hard and brittle stir in a teaspoonful of soda and beat well; pour into buttered pan and when cool pull until yellow, using butter on your hands, so that the candy will not stick. M. C. B. CONFECTIONERY. 337 CHOCOLATE CARAMELS. Two cupfuls of brown sugar, one-quarter pound of chocolate, one- half cupful of molasses, one-half cupful of milk, one-half cupful of butter. Cook to 254°, stir in one teaspoonful of vanilla and pour in buttered pan. School of Education. CANDY ROSES (DAINTY). Boil some sugar and water until when a fork is dipped into the pan it throws off the sugar as fine as threads. Then it is ready. Rub the inside of some cups with olive oil and put into each cup four tablespoonfuls of syrup and one rose; let stand until cold, turn out, and serve in a bon-bon dish. A. GUNTHER. FROSTED WALNUTS. Remove the shells from four dozen walnuts. Take off skins, separate them into halves and dip them into an icing made of four tablespoonfuls of sugar and the white of an ^^% beaten to a stiff froth. Place them on a sheet of clean paper, stand them in the oven, and bake a light brown color. Take out, remove from the paper and they are ready to serve. M. E. R. A SUGAR OFF WITH MAPLE SYRUP. Those who have lived among the maple groves of Vermont, New York, Michigan or parts of Canada know what real enjoyment there is in a "Sugar Off." But good things like these cannot be kept a secret, and so if you want one of the nicest edible treats of your life, take two quarts of genuine (not imitation) maple syrup and put it over the fire in a large granite kettle and let it boil without stirring until you can wax it by drop- ping a little in cold water. While it is boiling, get ready some pieces of flat ice, about four or five inches thick and five inches long. Put one piece on each plate. Now when all is ready lift from the kettle by means of a large spoon a little of the "Sugar Off" and spread over the ice. Eat at once while it is warm. No harm if it cools, except that the pleasure wanes with the cooling. If ice is not to be had, snow or cold water will answer the purpose but ice is better. Some prefer to eat it from a saucer without either ice or snow. By stirring the wax in a saucer it will grain and become sugar. It is still good. Mrs. Eliza Locke. 338 CONFECTIONERY. NUT riACAROONS. Chop fine, hickory nuts, pecans or walnuts; make frosting as for cakes, stir in meats, putting in enough to make it easy to handle; flour the hands and make the mixture into balls the size of nutmegs; lay on buttered tins, leaving room to spread, and bake in a quick oven. Delicious. LiDA. COUGH CANDY. Three cupfuls of sugar, one cupful of water and vinegar mixed half and half. Stir before putting on the stove, but not after. When partly done add butter the size of a walnut. Just before removing from the stove, stir in one-fourth teaspoonful of soda dissolved in a few drops of hot water. When cool enough to handle pull white. Luella T. NUT AND POPCORN CANDY. Take three quarts of corn freshly popped and stir it into two cupfuls of New Orleans syrup that has boiled until it threads from the spoon. Before adding corn however, stir in the syrup a speck of soda dissolved in hot water, then add one cupful of finely flavored hickory-nut meats and then the corn. Stir all until the sugar, is evenly distributed over the corn. Take from the fire and stir until it cools a little, and in this way you may have each kernel separated and all coated with sugar. Lillie Miller. BUTTER-SCOTCH FOR A COLD. 7 wo cupfuls of sugar, two cupfuls of dark molasses, one cupful of fresh tried lard and the juice of t¥;o lemons. Boil over a slow fire until it hardens when dropped in cold water. Pour on tin« well buttered and mark into little inch squares, before it cools. M. Hill. OrFEE. TEA, COCOA and BEVERAGES AS THE human body is composed of two-thirds its weight in water, so upon the liquid we drink depends, to a large degree, health and long life. Through it, the blood receives new life and discharges the worn-out substances. In this way it becomes a part of the human frame, and is derived principally from the outside, in the form of drinks and food. DRINKING WATER. Great care, therefore, should be exercised as to the sort of water we drink as well as to the food we eat. Water, when pure, is a colorless, transparent liquid. Rain water is the best example of pure water known, but when it stands in cisterns it is liable to become contaminated by neighboring sinks and vaults and rendered unfit to drink. Spring water is the nearest approach to perfect water that we have. This is particularly so when it flows through rocky or sandy soil. A "liv- ing spring" is a boon to humanity, and how beautiful that our country is blessed with them. FILTERED WATER. The functions of water are so important to the human race that where the least suspicion occurs as to its purity, it should be either filtered or boiled before using. Many people in cities take the double precaution. They first filter the water, then boil it. In boiling, the insoluble lime which the water takes up in its passage through the air and soil is precipitated to the bottom of the kettle, thus the impurities are eliminated, and the water becomes soft. Filters are procurable at a slight cost. They are valu^ able in taking sediment out of water, but they do not remove germs. Boiling must do this. BAD EFFECTS OF ICE-WATER. Ice-water taken to excess is detrimental. It chills the mucous mem- branes, and creates an inflammation which calls for more and more ©f the liquid. It interferes with the formation of gastric juices. Dyspepsia is 339 340 COFFEE, TEA, COCOA AND BEVERAGES. also often traceable to its use. An old-fashioned, but good, method of cooling water for drinking purposes is to draw it in a stone pitcher, cover over the top and place several folds of cloth around the outside, wetting them as often as they become dry. Another way, and a better one still if one has ice, is to bottle the water and set the bottle on ice. HEALTHFULNESS OF TEA AND COFFEE. Much has been said of the unhealthfu ness of tea and coffee, in pro- ducing unpleasant and dyspeptic symptoms, but a person of ordinary good health can partake of both beverages moderately with food, without serious effects. Both coffee and tea should be kept in tin "caddies." Wood will impart an odor to either article if enclosed in it. Coffee should be bought in small quantities and in the green berry, if practicable. When one roasts and grinds it oneself one is certain of no adulterations. Three- fourths Java and one-fourth Mocha makes the best mixture. TEA— HOW TO MAKE. Tea should be made as soon as the water boils, and only a small quantity of hot water should be poured on at first. Then it should be set back from the fire where it will "draw" for about five minutes, then filled up with boiling water and brought to the table. The usual recipe is two teaspoonfuls of tea to each cupful of water, but I should advise much less tea than this. Water that has stood in the kettle over night should never be used. Ceylon tea must be made in small quantities, and made often, as it becomes bitter by standing. Uncolored Japan is considered the purest of all teas. An Old Tea Drinker. RUSSIAN TEA. A tea made after the manner of that made in Russia is growing in favor in this country and especially so for afternoon tea drinking. To make it properly a semivar is needed but in the absence of the semivar, tea can be made in the usual way and poured into cups in which has been placed a thin slice of lemon. Serve. Society Woman, HOW TO MAKE QOOD COFFEE. Coffee is the breakfast beverage of thousands, but how little enjoy- ment if it is so poorly made as to lead one to wonder if the real coffee ever entered into its make-up. For five persons use one-half cupful or a trifle more of ground coffee; stir into it one-half of the white of an egg COFFEE, TEA, COCOA AND BEVERAGES, 341 and a little cold water. Now pour all into the coffee boiler and pour on five cups of boiling water. Let it slowly come to a boil and then, with a granite spoon, stir it up and set it back on the range to settle. In eight minutes it is ready, clear as amber and very delicious. T. J. Thompson. DRIP COFFEE. Hardware stores now sell a patent coffee pot which has a compart- ment for placing the coffee in, and the boiling water is poured on it and it drips or filters through. A good drip pot may be made by taking a ring that fits the inside of the pot at the top and a muslin bag can be sewed on this ring, into which the ground coffee can be put. Pour all the boiling water you will need over the coffee and close the lid. When it has all passed through it is done and ready to drink. Anna Stone, M. D. ICED COFFEE. Take one quart of hot coffee and one quart of hot milk, but not boiled, and pour both into an ice-cream freezer. Sweeten, cover and place it in a tub of ice and rock salt. Turn the freezer for six minutes and serve in glasses with whipped cream. Mrs. Minnie Johnson. COFFEE WITH WHIPPED CREAM. Put into each cup a teaspoonful of sugar and two tablespoonfuls of boil- ing milk. Fill the cups two-thirds full with hot coffee and put on top two spoonfuls of the whipped cream. Minerva Weeks. BLACK OR AFTER=DINNER COFFEE. Put one cupful of coffee in the coffee boiler, a little ^^uit knives of silver should accompany them. Miss Grace Johnson. ORANQES, SLICED. Peel one-half dozen oranges and cut them in slices crosswise, picking out the seeds. Then sprinkle generously with pulverized sugar and set in a cool place. The colder any raw fruit can be made the better the flavor. W. T. M. BANANAS. Strip off the outer skin and cut the fruit in slices. Pour cream over and serve. P. E. F. WATERMELON AU NATURAL. Procure the watermelon a day or so before they are to be used and place in a cold cellar or put on ice. They can be sliced across or length- wise but need no dressing of any sort. Amy. STUFFED DATES. Select large dates, remove the seeds and refill with blanched almonds or pecan nuts. Excellent for a final course to luncheon. Greta M. STUFFED PRUNES. Select very targe prunes, soak a short time so they will swell and become plump, remove the pit and stuff with other prunes as full as they can be stuffed. Sift over powdered sugar and pile on bonbon dish. Very fine. Theresa M. CRYSTALLIZED ORANQES AND LEMONS. Boil together for one-half hour one cupful of granulated sugar and one of water. Dip the point of a skewer or darning needle in the syrup after it has been boiling the given time and then in water. If the thread formed breaks off brittle the syrup is done. Pare some oranges, divide them into eighths and wipe free of moisture. Pour part of the hot syrup 27 422 FRESH FRUITS. into a cup, which keep in boiling water. Take the pieces of orange on the point of a large needle or skewer and dip them in the syrup. Place them on a dish that has been buttered lightly. Care must be taken not to stir the syrup as that spoils it. Mary B. Burns. FRUIT QLACE. Prepare syrup as above and take any prepared fruits desired (grapes, pineapple, cherries, etc.) on point of a darning needle; dip them in the syrup; when cold they are ready for use. Note. — Apples, it is said, are now considered to contain far more brain food than any other fruit or vegetable, and to be much more nutri- tious than potatoes, which enter so largely into the component parts of every meal. M. B. B. CHESTNUTS CRYSTALLIZED WITH WHITE SUGAR. Make syrup as above. Boil the requisite quantity of chestnuts until soft, and peel them, taking care not to break them. Take them on the point of a skewer, one at a time; dip them first into the syrup and then, quickly, into cold water. Slip them off the skewer into a wire sieve and dry them in a warm place. G. S. T STUFFED DATES— No. a. Remove seeds. Replace with blanched almond. Roll in coarse sugar. H. F. L. CHESTNUTS CRYSTALLIZED WITH CARAMEL. Prepare as above only instead of putting the chestnuts on a sieve to dry have ready a broad flat basin, put some brown sugar or caramel in it; dip the chestnuts into it, leaving them to drain. When they are cold arrange them tastefully on a dish. S. T, O. OUPS ^ WITHOUT MEATS w ITH the Increased interest in vegetarian ideas, it is well to be able to make dishes in which meat plays no part. Vegetable soups pro- vide food for the human species entirely free from adulteration and yet capa- ble of furnishing wonderful nutrition, ONION SOUP. Put into a stew-pan several peeled and chopped onions and one quart of cold water. Let come to a boil, drain and put back into the pan. Now pour over the onions two quarts of boiling water and let cook until very tender, adding a tablespoonful of salt. When done add a cupful of rich cream; let come to a boil. A few minutes before serving remove the pan from the fire, add the yolks of two eggs, a generous lump of but- ter, into which has been mixed a very little flour, a dash of pepper and a pinch of sugar. Let come to a bubble and it is ready for the table. Mrs. a. C. Little. TURNIP AND RICE SOUP. Peel and wash as many turnips as desired and put them in a granite kettle with a lump of butter and sufficient water to allow them to simmer gently until tender. Pass through a fine hair sieve, return to the kettle, add a pint of rich milk and one-half cupful of cold boiled rice; season with salt, pepper and a pinch of sugar. Let simmer for twenty minutes; then stir in a lump of butter and one cupful of cream. Serve on croutons. Sanitarium. RICE AND PEA SOUP. Wash one teacupful of rice, put it into a granite kettle and allow it to boil gently until tender. Put one pint of young green peas into another saucepan and stew until tender. When both the above vegetables are cooked, throw them together and add one pint of hot water. Let boil, remove the pan to the side of the fire and stir in quickly the yolk of an egg beaten with one pint of cream. Season to taste with salt and pepper and a pinch of sugar. Pour over toasted brown bread cut in small squares. Mother of Healthy Children. 423 424 SOUPS WITHOUT MEATS. CREAM OF LETTUCE SOUP. Wash well four small heads of lettuce, drain, chop, place them in a granite kettle with one-half cupful of butter and cook for four or five min- utes, stirring lightly. Now add two quarts of water, and season with salt, pepper, a bunch of parsley and one-half cupful of well-cleaned uncooked rice; cover the kettle, and cook for forty minutes, then strain. Clean the kettle, pour the soup into it again and let it come to the boiling point. Add one pint of sweet cream; stir up and serve. Mrs. J. Anderson. CREAM TOMATO SOUP. Take one can of tomatoes, one quart of fresh, ripe ones, one-half cup- ful of rice, two tablespoonfuls of butter and one tablespoonful of flour. Peel and slice the tomatoes and put over the fire in a granite kettle, with one quart of cold water. Let them heat gradually and then add an addi- tional quart of cold water. When this boils, put in the rice, pepper, and salt to taste, and continue the boiling until the rice is tender; then stir in the flour and butter, one-half teaspoonful of baking soda and one pint of milk. Boil for a few minutes and serve. Mrs. S. Anderson. RICE AND TOMATO SOUP. Put one-half pound of well-washed rice into a granite kettle with two quarts of water and boil until tender. Season with salt and a generous lump of butter. Move the kettle to the side of the fire and add one quart of tomatoes thoroughly cooked, strained and sweetened with a pinch of baking soda. Season with salt, pepper and a tablespoonful of sugar. Pour over toasted entire-wheat bread. Eliza Brubaker. HEALTH SOUP. Cut four large onions into small pieces and put into a granite kettle with one-half cupful of butter. Toss over the fire for a few minutes. Now put in with the onions two stalks of celery cut into small pieces and some finely-shredded head of lettuce; stir these ingredients over the fire for twenty minutes, then put in one cupful of cold boiled rice, one pint of boiling milk and one of boiling water. Season the soup to taste with salt and pepper to let it simmer by the side of the fire for an hour. When done add one cupful of cream and one ^%^ well stirred. Take at once from the fire and serve. Mrs. C. Dickerson. NEW YORK SOUP. A delicate soup is made of a quart of milk with a pinch of salt and a teaspoonful of sugar. Thicken slightly with four eggs creamed in two ounces of butter. Just before taking up stir in the yolks of two eggs. SOUPS WITHOUT MEATS. 425 Toast to a good brown, six circular slices of bread, sprinkle sugar lightly over and put them in the oven for a couple of minutes. Pour the soup over the toast and serve. Mrs. Quinn. QUICK POTATO SOUP. Mash three cold boiled potatoes. Take a tablespoonful of butter and fry a teaspoonful of chopped onion in it. Then add one-half tablespoon- ful of flour. When the thickening is cooked add a pint of milk. Put this with the mashed potato and pass the mixture through a colander. Put this back on the fire and stir. Season with salt and pepper. When the soup is ready for the table sprinkle parsley over it. A Busy Mother. PEA SOUP. A fine soup can be made by rubbing a can of peas through a colander to remove the skins, then adding water to a tablespoonful of Nut Butter so as to form an emulsion. Add this to the sifted peas, and enough addi- tional water to make the soup of the proper consistency; season with salt and serve. Potato, bean, tomato, and other vegetable soups may be pre- pared in like manner and seasoned with Nut Butter. (Nut Butter can be procured at the grocers.) Mrs. Mina Covert. CORN SOUP. To one can of grated corn, one tablespoonful of salt, one-fourth tea- spoonful of pepper add two quarts of sweet milk, butter the size of an egg» one cupful of mashed cold boiled potatoes and boil five minutes* serve with toast cut in dice. Mrs. B. Yeomans. VEGETABLE 50UP WITHOUT flEAT. Slice three medium-sized onions and three potatoes into one and one- half pints of boiling water; add one-half can of tomatoes, one-half can of peas, a piece of butter the size of a walnut, one tablespoonful of sugar and a little pepper and salt. Let boil one hour, roll out six soda crackers and serve. Lida Smith. TOMATO SOUP. Strain one can of tomatoes though a fine colander, add a pinch of soda (to offset the acid), one quart of sweet milk, a generous size of butter, salt and pepper; put over fire and boil fifteen minutes. Serve with crackers. Julia Anderson. TOMATO SOUP— No. 2. Take three large, ripe, tomatoes, slice and put them over the fire in their own juice. When hot add a quart of milk and a pinch of soda. Salt and 426 SOUPS WITHOUT MEATS. pepper lightly. Add apiece of butter the size of a walnut and lastly pour cracker crumbs plentifully in, just before removing from the fire. Canned tomatoes can be used in the winter season. Mrs. Susan Stevenson. IOWA POTATO SOUP. Peel one dozen small potatoes and boil in one quart of water until done; mash and pour all through colander; then add one quart of sweet milk and one pint of beef broth; butter size of a small egg; season with salt and pepper. Mrs. C. McCartney. POTATO SOUP— A I. Pare and slice one quart of potatoes, wash and put them over the fire in one gallon of water; add two small onions (sliced), one large table- spoonful of rice, a lump of butter the size of an egg, and pepper and salt to suit the taste. When nearly done break in two eggs. Cook fifteen min- utes. Very good for convalescents. Mrs. L. A. Hall, BROWN ONION SOUP. Peel and cut in thin rings six large Spanish onions, fry them in butter till tender and brown. Then lay them on a hair sieve so as to drain off the butter. Put them in a kettle with five quarts of water, boil for one hour, stirring often. Then salt and pepper to your taste. Rub the crumbs of a roll or large tea biscuit through a colander and add to the soup, stir- ring all the time so as to keep it smooth. Boil two hours longer. Ten minutes before you serve it beat the yolks of two eggs with two spoons of the vinegar and a little of the soup. Pour it in by degrees, stirring it one way. Mrs. Jennie Tore. LENTIL SOUP. Take four carrots, two sliced onions, a chopped lettuce head, two , ounces of butter, two pints of lentils, the crumbs of two French rolls and two quarts of stock. Put the vegetables, with the butter, into a stew-pan, and let them simmer five minutes; add the lentils, which should be soaked in cold water for two hours previous and a pint of the stock, and stew gently for one-half hour. Now fill up with the remainder of the stock, let it boil another hour and put in the crumbs of the rolls. When these are well soaked rub all through a wire sieve or tammy cloth. Season to taste with pepper and salt, boil up once more, and serve. Water may be used in the place of the stock, if desired; but in that case a cupful of milk, thickened with corn-flour, should be added just before the final boil. P. E. F. SOUPS WITHOUT MEATS. 427 PEA AND VERMICELLI SOUP. Prepare one quart of green peas that have been cooked and passed through a wire sieve. Put in a saucepan with one quart of milk. Boil separately two ounces of large white vermicelli for ten minutes in salted water. Drain, put with the soup, boil ten minutes longer, skim and serve. Mrs. Mary Howe. CHICAGO CORN SOUP. Turn the contents of a can of sweet corn into a graniteware pan and mash thoroughly with a potato masher until every kernel is broken. Then rub through a colander. To the pulp thus left add sufficient nut soup stock liquor to make about three pints in all. Add a little salt and serve hot. Mrs. Jennie Boyd. VEGETABLE OYSTER SOUP. Take eight bunches of vegetable oysters, seven or eight in a bunch, one cupful of Jsweet corn, and one-fourth of a pound of Nuttolene. This is a product compressed from nuts and can be found at all grocers. Cook the oysters until tender and press them through a colander. Rub the corn through the colander and the nuttolene through a fine sieve. Mix the corn and nuttolene together and add the oysters; add the liquor in which the oysters were cooked, with sufficient water to make it the con- sistency of soup, not porridge. Salt to taste. Heat from one-half hour to an hour. This makes five quarts of soup. W. T. M. PENNSYLVANIA PEA SOUP— No. i. Put one quart of full-grown peas in the saucepan with three pints of boiling water and a little mint. Leave the cover off the pan and boil rapidly until peas are tender. Remove the scum as it rises, press the whole through a coarse sieve and return to the fire, letting it boil up once more. To this add a lump of sugar and salt and pepper. Serve as hot as possible. Mrs. Margeret Eustis. CREAM OF CELERY SOUP. In three pints of boiling water cook three cupfuls of celery, cut fine, until sufficiently tender to be rubbed through a sieve. One pint of milk thickened with one tablespoonful of butter and one tablespoonful of flour. Add celery salt, or extract, salt and pepper. Simmer ten minutes. A cupful of scalded cream added just before serving is an addition. Minerva. 128 ' SOUPS WITHOUT MEATS. ONION AND POTATO SOUP. Take six potatoes, one onion, butter, three pints of water, one large tablespoonful of chopped parsley, the yolks of two eggs, pepper and salt. Fry the potatoes and onion in the butter. When slightly colored put them into the boiling water and add the parsley. Let it boil till the potatoes are quite soft, then press all through a colander. Return the puree to the fire and let it simmer for two or three minutes. When ready to serve have the well-beaten yolks ready and add a little of the soup to them, stirring all the time. When mixed add them slowly to the soup, with plenty of pepper and salt. Do not let the soup boil after adding the eggs. Mrs. Martha Mann. SPLIT PEA SOUP. . Boil a pint of split peas in two quarts of water until quite tender, then add two turnips, one carrot, a stick of celery and some potatoes, all cut in pieces. When tender pulp it through a sieve. Cut a large onion in slices and fry it in butter and flour to thicken the soup. Season to taste. Serve with the soup pieces of bread fried crisp in butter. Mrs. Lucy Ford. GREEN CORN SOUP. Boil one pint of unripe green corn in water, until sufficiently tender, then pass through a sieve and mix it with a quart of nut-meal stock. Let all boil up together and serve in a tureen with toasted bread. A few young spinach leaves may be boiled with the corn to make it a brighter green. Mrs. A. Wolcott. VEGETABLE SOUP. Peel and slice six large onions, six potatoes, two carrots and two turnips; fry them in one-half pound of butter and pour on them four quarts of boiling water. Toast a crust of bread as brown and hard as possible and put it in with celery, white pepper and salt; stew gently four hours and strain it through a coarse cloth. Have ready thinly-sliced carrot, celery and a little turnip; add them to your liking and stew them tender in the soup. A spoonful of tomato catsup may be added. S. A. Stevenson. CREAM OF BEAN SOUP. One pint'of soup stock, add two cupfuls of flaked beans and let boil three minutes. Melt two tablespoonfuls of Ko-nut in frying-pan, add two tablespoonfuls of flour, one-half teaspoonful of salt, one-quarter of a teaspoonful of paprica, ten drops of onion juice and one pint of milk slowly. When well mixed add the soup stock and serve. M. Robinson. SOUPS WITHOUT MEATS. 429 BLENDED VEGETABLE SOUP. Take two quarts of boiling water, add two tablespoonfuls of Ko-nut, one and one-half teaspoonfuls of salt, one-quarter of a teaspoonful of celery salt, two teaspoonfuls of Worcestershire sauce, one-quarter of a tea- spoonful of paprica. Then add slowly one cupful each of flaked beans, peas and rice. Boil ten minutes and serve with shredded wheat croutons. Myrtle Robinson. CUCUMBER AND GUMBO SOUP. Take six cucumbers, six ounces of bread-crumbs, four ounces of gumbo, one ounce of parsley and six ounces of sweet cream. Pare and slice the cucumbers, chop the gumbo and parsley into small pieces and stew them gently three-quarters of an hour, stirring occasionally; then pour in two quarts of boiling water; add the bread-crumbs and cream and let the whole stew two hours. If the soup is then too thin, dredge in a little flour and boil ten minutes longer. A. M. K. ASPARAGUS CREAH SOUP. Cut off the ends 3f the asparagus for about two inches and boil the rest till tender. Rub the vegetable through a very coarse sieve and salt the pulp. Boil a pint of milk, mix one-half teaspoonful of butter with one-half teaspoonful of flour and stir into the milk. Add the asparagus and boil about ten minutes, keeping it agitated. Meanwhile boil the ends for about fifteen minutes, drain them, and place them in a soup tureen. Add two tablespoonfuls of cream to the soup and pour it into the tureen without boiling again. Serve at once. Mrs. L. J. Farmer. CORN AND ONION SOUP. Take a large can of corn and about three pints of water and two slices of onion and let it boil until the corn can easily be passed through a colan- der. Have ready two and one-half cupfuls of boiling milk into which has been stirred one tablespoonful each of butter and flour creamed together, salt and pepper, celery salt if you like, and one teaspoonful of sugar. Mash the corn through the colander and add it to the milk. Let all cook a few minutes and then serve. R. E. GRAHAM SOUP. Take three onions, three carrots, four turnips, one small cabbage, one head of celery, one pint of stewed tomatoes (canned will do), a small bunch of sweet herbs, one tablespoonful of butter, one-half cupful of milk, thickened with corn-flour, pepper and salt, three quarts of water. Chop all the vegetables, except the cabbage and tomatoes, very fine, and set 430 SOUPS WITHOUT MEATS. them over the fire with rather over three quarts of water. Simmer gently for one-half hour, at the end of which time the cabbage must be added, having previously been parboiled and chopped. In fifteen minutes put in the tomatoes and a bunch of sweet herbs and give all a good boil for twenty minutes longer. Put through a colander; return the soup to the fire; stir in a good tablespoonful of butter, pepper and salt, one-half cup- ful of milk, thickened with corn-flour; let it boil up, and it is ready for the table. H. F. L. VERMICELLI SOUP. Break six ounces of vermicelli in pieces. Boil until nearly cooked in boiling water and salt. This will take fifteen minutes. Add it when well drained to twelve gills of boiling nut-meal stock. Boil till done, about one-half hour in all. L. S. E. DRIED PEA SOUP. Take a pint of dried peas and three quarts of water, six large onions, outside sticks of two heads of celery, a small bunch of sweet herbs, two carrots. Boil all these vegetables together till they are soft and tender. Strain them through a hair sieve, pressing the carrot pulp through it. Then boil the soup well for an hour with the best part of the celery, a teaspoonful of pepper, add a little dried mint and fried bread with a little spinach. Mrs. Elsie Schultz. CREAH OF CELERY— No. 2. Trim a head of celery and boil in one pint of water for thirty-five minutes, boil a small onion finely cut in one pint of milk; mix one table- spoonful of flour with two tablespoonfuls of cold milk, add to the onion and milk and cook in a double boiler for ten minutes. Mash celery in the water in which it has been cooked, mix it into the boiling milk, add one tablespoonful of butter, one cupful of rich cream and season with pepper and salt to taste. Strain and serve immediately. Cora Hampton. CORN CHOWDER. Scrape one dozen ears of sweet corn from the cob and put it in a granite kettle with enough water to cover; let boil twenty minutes, skim- ming off the corn as it floats on the top; pare one-half dozen potatoes, cut into slices, then mash and put into water to scald. Fry an onion in a piece of butter and put into a saucepan with the corn water. Now put the potatoes and corn, first seasoning with salt and pepper, on the fire and let simmer for fifteen minutes or until the vegetables are tender. Put in one tablespoonful of butter and one pint of milk and boil up again. Serve hot with salt wafers. Mrs. C I. Addison. SOUPS WITHOUT MEATS, 481 CREAH OF LENTILS. Soak two cupfuls of lentils in cold water for several hours> then place in a granite kettle over a slow fire with two quarts of water, one carrot, one onion, three whole peppers, a bunch of parsley and salt to taste. Cook for one hour and rub through a sieve; put some buttered toast in the tureen, pour over the puree and serve. A Vegetarian. CREAM OF CHESTNUT SOUP. Boil in white broth a pint of steamed chestnuts; when tender mash fine, pass through a sieve, add some good cream and season. If not thick enough add a little flour and butter mixed. Serve hot. Mrs. Mira Madison. ONION AND CELERY SOUP. One cupful of celery and two onions finely chopped; cook with one quart of water until very tender; then add one quart of rich milk; season with butter, salt and pepper; serve hot. Frances I. Willard. PLAIN ASPARAGUS SOUP. Take one quart of asparagus, cut in inch-lengths and boil in one quart of water until tender; rub through a colander and return to the water; add one pint of milk, one teaspoonful of butter rubbed with one tea- spoonful of flour and cook five minutes. Season with salt, pepper and butter. Serve hot over toasted bread cut into dice. Ina M. Webber. SAGO SOUP. Heat to boiling point two quarts of beef, sprinkle into it very gradu- ally one-half cupful of sago; boil five minutes, then set the kettle in a double boiler for one-half hour; skim; serve hot. Chef at Grand Pacific Hotel. SAGO SOUP— No. 2. One-quarter of a pound of the best pearl sago, washed till the water poured from it is clear; then stew it quite tender in water or thick broth (it will require about one quart of liquid, which should be poured on it cold and heated very slowly); then mix with it a pint of good, boiling cream and the yolks of four eggs, and mingle the whole carefully with two quarts of strong veal or beef stock, which is already boiling. Palmer House 432 SOUPS WITHOUT MEATS. BISQUE OF TOMATO. One part stewed and strained tomatoes; two parts boiling water, a little soda; season with salt, pepper, celery salt and very little onion. Heat thoroughly. Take from stove and stir in enough sweet cream to turn soup as white as desired. Flavor with very little powdered mace and serve at once. H. B. Y. IONIA PEA SOUP. Add one quart of dried peas to five of water and boil four hours. Cut up three large onions, two heads of celery, one carrot and two turnips and add to the boiled peas and water. Season with salt and pepper. Boil two hours more, thinning with water if necessary. Strain and add one lablespoonful of butter. Serve hot with dice of toast. Mrs. Mary Covert. PUREE OF VEGETABLE SOUP. Cut one-eighth of a cabbage, one carrot, one potato, one-half turnip, one-half onion and some celery. Put them into a saucepan with two or three quarts of water. Salt to taste and boil one and one-half hours. When ready to serve add one glassful of cream or milk, one tablespoon- ful of butter and toast squares. C. B. Preston. niNNESOTA BEAN SOUP. Soak the beans over night, and, in the morning, pour off the water, replacing it with fresh water; set on the fire until the skins slip off easily; now throw them into cold water and rub well, when the skins will rise to the top and can be removed. Boil the beans until perfectly soft, allowing two quarts of water to one quart of beans; mash the beans and add flour and butter rubbed together, seasoning with salt and pepper to taste. Pass the soup through a colander, rubbing all the thick portion through with a wooden spoon, and put into it before serving toasted bread cut into small pieces. Mrs. H. Hoover. TOMATO SOUP WITH ONIONS. Slice two onions and fry them in butter until brown; remove them and fry one dozen tomatoes just sufficient to heat them through, then put them into a stew-pan with their gravy and the onions; add a head of cel- ery and a carrot sliced; stew gently for one-half hour, add three pints of gravy; stew one and one-half hours; pulp the whole of the vegetables through a sieve; season with white pepper, salt and cayenne. Serve with sippets of toasted bread cut in shapes. Mrs. C. I. Thurston. SOUPS WITHOUT MEATS. 433 MOCK BISQUE SOUP. A quart can of tomatoes, three pints of milk, a large tablespoonful of Hour, one of butter; pepper, salt and soda. Put the tomatoes on to stew adding a teaspoonful of soda. Boil milk in a double boiler except enough to mix with the flour. Add the cold thickened milk to boiling milk and cook ten minutes. Add butter, pepper and salt, and then the tomatoes (strained). Serve immediately. Anna Dickerson. POTATO SOUP— No. 3. Take four large potatoes, pare and slice thin. Put them into salt water and let stand five minutes, then put them into a soup kettle to boil. When done put in a piece of butter as large as an Qgg and season with salt and pepper. Just before serving stir in one egg well beaten. Cook five minutes and serve. Mrs. A. Marsell. POTATO SOUP— No. 4. To one quart of water use one onion sliced fine and ten large potatoes sliced fine; boil until tender, say thirty minutes, then add one cupful of sweet milk, one tablespoonful of flour stirred with a lump of butter the size of a walnut and salt and pepper to taste. Serve hot. Mrs. St. Clair. CELERY AND POTATO SOUP. Chop fine enough celery to make three cupfuls. Cook until tender in a little boiling water. Have heated one quart of sweet milk, add the cooked celery, salt to taste. Thicken with a little flour rubbed smooth in a lump of butter. Add a cupful of mashed potatoes. Let it get very hot. Mrs. R. T. Brown. CREAM OF VEGETABLE SOUP. Take the vegetables left from a boiled dinner (or fresh ones boiled until tender in salted water). Mash them through a colander, add as much milk as you need for your family, salt, pepper, celery, salt, a slice of onion, and let it come to the boiling point, then add one tablespoonful of each of butter and flour creamed together. When thoroughly cooked serve at once. Mrs. R. T. Cross. WITH the revolution in various departments of household eco- nomics and an awakening as to what substances are injurious and what harm- less, has come a cry against the use of Lard in cooking. For years, physicians have tried to convince the public that lard was indigestible; but its use has gone on; not entirely because the peo- ple ha.ve wanted to use it, but because the substitutes which have been tried, have proved a failure. Indeed, some have been quite as hurtful as the article which it was intended to displace, and so unpleasant in taste as to force people to turn back again to lard. But all these experiments have led to further search and at last it looks as if a substitute had been found which meets the requirements. Besides the merit of being a pure vegeta- ble fat, it is pleasant to the taste and easy of digestion. Ko-nut is a pure, sterilized oil, made from fresh sweet cocoanut. It will seem at first, to those using it, a trifle more expensive than lard, but it is, after all, quite as eco- nomical, for not more than two-thirds as much is required to make a given recipe, as of butter or lard. For frying, shortening, and cooking, it replaces butter, is not easily scorched, neither is much absorbed in the cooking. It is now put up in pails similar to lard and has excellent keep- ing qualities as well as high shortening powers. Being comparatively new, it may not as yet be found at all grocers. Ask your grocer to get it for you. Miss Myrtle Robinson, a demonstrator in the new cooking school kindly furnishes us many recipes in the following pages, which, according to my opinion, are unsurpassed. I quote here an extract from the Chi- cago Times-Herald: "An event of uncommon interest occurred at Evanston this week in the series of cooking lessons and lectures given by Miss Myrtle E. Robin- son, of Boston, a graduate of the New Era Cooking School, of Worcester. Mass. Miss Robinson is tall, quiet and engaging in personality. She spoke with grace and easy flow of pure English, which, with the thorough mastery of her subject, gave a charm that was irresistible, while at the time she created new editions of pies, sandwiches, salads, jellies, and divers dainties with such deft, precise and faultless motions as completely to fascinate the eye and ear, holding all listeners as by a charmed spell. The knowledge given of properties and building power of different 434 KO-NUT VERSUS LARD. 435 articles of common food was of great value to the wives and mothers, because it was so practical and will be so helpful in selecting a diet that will fit the body of each member of the family for the work of brain, nerve and muscle. The directions for making each dish, with minute details of kind, quality and strength of ingredients, the best way to pre- pare them, the exact way to measure quantities, the length of time for cooking and all the small points were carefully given, to the delight of our hearts, and all the while the creation advanced and finally appeared in its (one is tempted to say) poetic beauty, for indeed the finished product was 'a thing of beauty,' and 'the proof of the pudding' was not lacking in the eating. The attendance increased each day and those coming the last day regretted their absence previous days." FARINACEOUS WISHES y. THE NUTRITIVE value of cereals when cooked properly makes them nearly a perfect food. First in the list, from a nutritive point, comes wheat. Oats possess more nitrogenous matter than any other grain, and that gives strength to the system. Oats are also flesh-formers. Corn, rye, rice and barley are cereals widely adopted as breakfast foods. There is a large number of these foods sold in packages, with direc- tions as to the length of time they should be cooked. But in nearly every case they need longer boiling, and if the time for cooking them were extended, they would be much more digestible. GRAPE NUTS. For nervous people and brain workers no cereal is better for break- fast than Grape Nuts. It can be obtained of any grocer. Directions for use are on each package. Mrs. Gregory. CORN FRITTERS. Boil a dozen ears of corn, or more than are needed for dinner, and while warm scrape them with the corn cutter, and put the corn in the refrigerator until morning. To two coffee-cupfuls of corn add two or three well-beaten eggs, three tablespoonfuls of cream or new milk and a small teacupful of flour, with a little salt. Drop in spoonfuls into hot fat and fry a light brown. Or else cook them on the griddle iron like any other cakes. Mrs. Lucy Blanchard. CORN FRITTERS— No. 2. Six grated ears of corn or one can of corn strained through a colandei and chopped. Add one cupful of milk, a generous pinch of salt and a teaspoonful of baking-powder stirred into two-thirds cupful of milk; two eggs not beaten, but stirred in well; drop by the spoonful into boiling fat and drain on paper. Serve hot J. E. A. 436 :\ CEREALS AND FARINACEOUS DISHES. 437 NOODLES BAKED. The paste for noodles is composed of eggs and flour. Boil a sufficient number of them, drain and cover them with cold milk in a stew-pan. Add an ounce of butter, two ounces of grated cheese, and pepper and grated nutmeg. Turn them over the fire several times, then pile them on a hot dish, cover them with grated bread-crumbs and brown them in a quick oven. Serve hot. Mrs. Lydia Fay. PATTIES OF RICE. In a saucepan put one-quarter of a pound of rice that has been washed carefully through three or four waters, cover it with white stock and boil slowly till the rice has absorbed all the liquid. Add a little milk to give the rice a white appearance. Grate Parmesan cheese and add it to taste, and when the rice begins to be jellied, turn it into a dish, making it two inches thick. Cut the patties out with a round biscuit cutter. Mrs. E. Locke. RICE MUFFINS. Mix six cupfuls of rice flakes, one and one-half cupfuls of flour, one teaspoonful of salt, four level teaspoonfuls of baking-powder, one table- spoonful of sugar, two eggs well beaten, two cupfuls of milk, two table- spoonfuls of melted Ko-nut. Bake twenty-five minutes. Myrtle Robinson. FLAKED RICE FRITTERS. Take four cupfuls of flaked rice, one cupful of flour, two level tea- spoonfuls of baking-powder, one-half teaspoonful of salt, one-fourth tea- spoonful of paprica, one ^gg, one cupful of milk. Drop by spoonfuls into hot Ko-nut and fry five minutes. Myrtle Robinson. RICE CROQUETTES. Put two cupfuls of rice into a saucepan with plenty of water and boil until soft. Take up a little at a time in a spoon, roll it into a pear-shape and dip them into egg and bread-crumbs, fry carefully in boiling fat or Ko-nut, drain and place them on a napkin, garnish neatly with parsley and serve. B. A. P. FRUIT BISCUITS. Mix graham flour with just enough of scalded figs — previously washed —to make an adherent dough by much kneading; roll or cut into biscuits one-half inch thick, and two or three inches square; bake in a quick oven. 28 li. b. r. 438 CEREALS AND FARINACEOUS DISHES. SAQO PORRIDGE. Soak four tablespoonfuls of sago ten minutes in a quart of cold water. Boil it gently one hour and season with a little sugar. Pour it into the soup plates. G. N. R. FARINA QRUEL. This is very nutritive. A nice gruel which strengthens is made by the addition of two tablespoonfuls of farina to a gill of water. Pour very slowly on the mixture a quart of boiling water, stirring thoroughly and boiling ten minutes. Mrs. Kate Collins. CORN-STARCH BLANC MANGE. Dissolve one-half pound of corn-starch in a pint of cold milk; then put it into three pints of boiling milk; and boil very moderately five or six minutes. L. F. T. CORN-MEAL flUSH. Sift with one hand into two quarts of boiling water enough corn-meal to make a thick gruel. Stir it till all the lumps are smoothed out. Set it on the back of the range and let it cook a couple of hours. Use cream, or butter and sugar on it. F. E. P. TO FRY CORN MUSH. Boil the corn-meal the day before, and put it in a deep square tin with straight sides. This makes the slices look even when cut. Have the slices all of one size. Roll each one in egg and flour and fry in Ko-nut oil. They must be turned, so as to have a crust on both sides. Mrs. p. Pfennig. TO STEAM RICE. Rice should be cooked so as to leave the'grains whole, consequently it should be first washed through cold water several times, or until that floury substance is washed off. Then take a cup of rice and put it in a pan with three cupfuls of cold water. Put it in a steamer and cook one hour. If it thickens too much add boiling water. Have a fruit sauce to eat with it, warm. L- C. A. RICE CUTLETS. One-fourth of a pound of rice, one-half pound of cold meat, one onion, one-fourth pound of bread-crumbs, boil the rice and strain it, chop up the meat and onions small, and mix with rice; sprinkle one salt-spoonful of salt and one-fourth salt-spoonful of pepper over it; mix well together, CEREALS AND FARINACEOUS DISHES. 439 with just a little milk to make a paste; let the mixture set on a plate; cut into the shape of mutton cutlets; dip in &gg and bread-crumbs. Fry a golden brown; serve with tomato sauce. M. E. M. CORN BREAD MADE WITH KO-NUT. One quart of sifted yellow or white meal, three cupfuls of buttermilk, one teaspoonful of soda, one-half cupful of molasses, one egg, three tea- spoonfuls of Ko-nut, one tablespoonful of flour and a pinch of salt. Stir well and bake in a moderate hot oven one hour. E. E. A. BAKINQ-POWDBR BISCUIT. Mix four cupfuls of pastry flour, eight level teaspoonfuls of baking- powder, one teaspoonful of salt. Mix into this with tips of fingers four tablespoonfuls of Ko-nut, then moisten with one and one-half cupfuls of milk. Roll three-fourths of an inch in thickness, cut and bake in hot oven ten minutes. Myrtle Robinson. STEAHED FIG PUDDING. Take two cupfuls of shredded wheat biscuit crumbs, one-half cupful entire-wheat flour, one-half package of fig mince, one-fourth teaspoonful each of salt, allspice and cinnamon, one-third cupful of molasses and one- half teaspoonful of soda mixed, also one cupful of cold water, two table- spoonfuls of melted Ko-nut. Steam this pudding till done. The shredded wheat can be obtained at all the leading grocery stores. Myrtle Robinson. SHREDDED WHEAT CROUTONS. Spread shredded wheat biscuit with Ko-nut, cut into fourths cross- wise and toast until brown. Serve hot. Myrtle Robinson. KO-NUT MUFFINS. One ^gg beaten light, one teaspoonful of sugar, two-thirds cupful of milk, one teaspoonful of melted Ko-nut, two teaspoonfuls (level) of bak- ing-powder and flour enough to make a batter not too stiff. Mix thor- oughly the baking-powder and salt with the flour. Stir the beaten ^gg, sugar and milk together; add the melted Ko-nut then the flour. Turn into gem pans and bake at once in a hot oven ten minutes. H. F. L. SALLY LUNN. Three eggs, a third of a cupful of Ko-nut, a cupful of brown sugar, a cupful of milk, a cupful of yeast, a pint of flour and nutmeg. Make these up at ten in the morning to use for tea in the evening. E. S. C, 440 CEREALS AND FARINACEOUS DISHES. WH EATEN GRITS. Put two cupfuls of grits in a kettle with water to cover, and a little salt. Set on the fire, stir occasionally but do not let it scorch. It requires an hour to do it to perfection. Serve in a vegetable dish with milk and sugar at hand. D. I. P. WHEAT-MEAL WAFERS. Mix unbolted flour with cold water into a thin dough. Shape this dough into small round cakes, one-sixth of an inch thick. Bake in a range oven rather slowly. A. C. F. RICE GRIDDLE CAKES. Soak over night one quart of cold boiled rice in five gills of milk; the next morning add one quart of milk and stir in nearly as much flour, and two eggs well beaten. Bake on a soap-stone griddle. Fine bread-crumbs or rusked bread mixed with the rice, improve this cake. M. H. N. RICE DODGERS. Boil soft one-half pound of rice in salted water; when cold add one egg, one-half cupful of sugar and one-half package self-rising flour. Soak a slice of bread in water, drain and take off the crust; mix well with the rice and cook by dropping a spoonful at a time in boiling lard or Ko-nut. The dodgers must not touch the bottom of the pot. Serve with hot coffee. Greta M. T. CRACKED WHEAT. To four small cupfuls of boiling water stir in one cupful of cracked wheat and a scant teaspoonful of salt. Boil in double boiler two hours; serve hot for breakfast or pour into a mold and serve cold, with cream and sugar for luncheon. Lillie. RICE CAKES. Two ounces of flour, four ounces of ground rice; mix the flour and rice together while in its dry state; four ounces of sugar, two ounces of butter, two eggs, one-half teaspoonful of baking-powder, a pinch of salt, Cream the sugar and butter, add one-half the flour and one &gg, then the remainder of flour, eg^ and baking-powder; grease some gem pans, fill two-thirds full with the mixture; bake fifteen minutes. Mrs. Philander. HOT CEREAL ROLLS. Mush, or any cereal that can be warmed over, will make nice rolls. Add graham flour to form a stiff dough. Knead it very little, cut it into shape of rolls and bake quickly. If the mush was of corn-meal fine white flour may be added. H. F. L. CEREALS AND FARINACEOUS DISHES. 441 A BREAKFAST SHORTCAKE. Take a teacupful of sweet milk and two spoonfuls of rich SAveet cream. Add salt and stir in a spoonful at a time of coarse flour or "shorts." When quite thick knead in fine flour till it will roll nicely. Roll out less than one-quarter of an inch thick. Place quickly in buttered pans and bake in a quick oven. It is to be eaten hot and is nice for break- fast on a cold morning. Mrs. M. Palmer. BANNOCKS. Two teacupfuls of oatmeal or barley meal sifted with two teaspoon- fuls of baking-powder; add to two beaten eggs one tablespoonful of sugar and one pint of milk with a little salt, sifting in the oatmeal. Bake on a griddle. M. V. M. CORN-MEAL MUSH. Put two quarts of water into a kettle, let it come to a boil; now add a tablespoonful of salt and sift in through the fingers of the left hand fresh yeHow corn-meal, a handful at a time stirring constantly with a pudding stick, with the right; continue to stir and add meal until it is as thick as you can stir easily; stir it a while longer; let it cook at least twenty min- utes and it is ready for the table. To be eaten with milk. Martha Higbee. FRIED MUSH. Prepare as above, pour into a mold and when cold slice and fry in drip- pings to a golden brown. Serve for breakfast with maple syrup. Martha Higbee. GRAHAM MUSH. Make same as corn-meal mush; sift the flour and stir it gently into boiling water, stirring it all the time. M. H. PETTIJOHN MUSH. This is a breakfast food which can be procured at every grocery. It is excellent and appetizing; easy to make. Rule for making on each package. Mrs. White. CRACKED WHEAT— No. 2. Soak about one quart of cracked wheat over night in cold water. Then cook thoroughly in water slightly salted, using only the amount of water that the wheat will absorb. Emma B. 442 CEREALS AND FARINACEOUS DISHES, OATMEAL. Use about one cupful of oatmeal to each quart of water. Salt and cook in a double boiler until thoroughly done, or if preferred it can be steamed. Julia Miller. RICE. Rice is said to be the most healthful food known to man. Even the sick can eat it where nothing else agrees. The simplest and easiest way to prepare it is to wash and put over the stove in plenty of cold water. Salt slightly and cook till tender; serve with cream and sugar. Julia Smith. BOILED HOMINY. Wash a quart of hominy in cold water and then soak twelve hours in tepid water; put it over a slow fire with the water in which it has been soaking, and boil gently for five hours, adding more water from time to time. Do not add salt while cooking but season when it comes from the stove. Y. C. HOniNY CROQUETTES. Take one pint of hot cooked hominy, one tablespoonful of hot milk and the yolk of an &gg. Beat all together, season with salt and let stand till cool. Shape the mixture into croquettes, then roll them in bread- crumbs and fry in Ko-nut to a golden brown. Drain, lay them on a nap- kin and serve. A. T. O. FRIED HOMINY. Stir together some cold boiled hominy, one ^gg well beaten, one tablespoonful of melted butter and a small quantity of milk. Heat over a slow fire and turn into mold and dredge lightly with flour. When cold slice, put a lump of Ko-nut Into a flat stew-pan and when hot put in the slices and fry until brown. Drain, pile on a dish and serve with maple syrup. C. A. I. BAKED MACARONI. Break up one-half of a box of macaroni into small pieces and put into a saucepan with boiling salted water. When tender drain and put it into a stew-pan. Add a little pepper and salt, add one-fourth pound of butter, three ounces of grated cheese and pour into a baking-dish. Sprinkle with a little more cheese and bake for thirty minutes. E. J. C. MACARONI WITH TOflATOES. Break one-fourth of a box of macaroni in lengths about two inches, plunge them into a saucepan of boiling salted water and boil for twenty- CEREALS AND FARINACEOUS DISHES. 443 five minutes. Take out, drain, and put them in a baking-dish; mix in one ounce of grated Parmesan cheese, one teacupful of stewed tomatoes, a lump of butter and salt and pepper to taste. Place the dish in a slow oven, allow the mixture to simmer gently for thirty minutes and serve. G. D. BOILED HACARONI. A plain way to cook macaroni is to break it into inch-lengths and lay it in a saucepan containing boiling water and salt. It cooks in twenty- five minutes. It makes a good-sized dish. To be eaten for dinner with cream. Mrs. R. Ellison. ASANARTICLE OFDIET THE CRAVINGS of the human palate are changing very essentially. Once, nuts were regarded as a luxury, a dainty only to be used between meals, or something for the children on extra occasions; but to-day they are looked upon as an assistant to the forces of nature in imparting nutriment. They produce heat and form flesh. They take the place of meat and are subject to no adulterations. They yield bounteously under cultivation and have become one of the most important articles of commerce. By some scientists they are regarded as superior to meat and the fact that they can be used in so many forms in the culinary department recom- mends them to the housewife who is always ready to extend her repertoire of choice foods. The chestnut was a prominent article of food among the ancients, and is to-day made into bread in many countries. The peasantry of the south of France make a daily dish of boiled chestnuts and milk and thrive upon it. Flour made from the peanut is found to be more nutritious than that ground from any of the cereals; butter made from it (peanut butter) is also becoming a staple article of commerce and is used by vegetarians instead of butter made from cow's milk. It is certain that a gain in flesh is observed where nuts compose the main article of diet. It is said by some that nuts are heavy and clog the system. The reason for this complaint is that they are usually eaten after a meal that is already too heavy. Another reason, some people cannot thoroughly masticate them. This brings into prominence their value when they are ground and cooked, and the fact that they afford a nearly per- fect substitute for animal foods. There are several delicious products 444 DELIGHTS FOR THE OLD AND YOUNG. Directions for the above are all contained within this book. PICNICS AND LUNCHEONS. The recipes for making the above dishes and hundreds of others are contained within this book. NUTS AS AN ARTICLE OF DIET. 445 formed from nuts which can be procured at all the groceries. We append a few of the best ones with recipes for their preparation. NUT BUTTER. This butter is a thoroughly sterilized product of edible nut meats, a more than perfect substitute for butter, as it makes blood as well as fat. Makes a perfect emulsion with water. It is recognized as a great delicacy wherever used. Keeps perfectly. Put up in tins of different sizes. Place the desired quantity of nut butter in a bowl, add a few drops of water and beat with a fork until smooth. For nut cream, prepare the same as above, add a little more water until of the consistency desired. For nut milk add four or five parts of water to one of nut butter. W. T. M. NUT LOAF. Three cupfuls of stale bread-crumbs, or^e and one-half cupfuls of chopped hickory nuts, one and one-half cupfuls of seeded raisins, one-half teaspoonful of salt. Mix, adding sufficient hot water to moisten. Cover and let stand ten minutes. Add one cupful more of hot water and turn into buttered pan. Bake one and one quarter hour in moderate oven and serve cold. A. A. C. NUT LOAF— No. 2. The most delightful combinations may be made with left-over foods combined with bread-crumbs, soups, nut preparations, with or without tomato or browned flour. The seasoning may be varied with onion, mint, thyme, sage, savory, marjoram, caraway, celery seed or leaves or stalks. In using protose, take equal quantities of that and very dry but not too fine bread-crumbs (if they are moist, twice the quantity will be required), chopped onion, and a trifle of mint (not over one-eighth of a teaspoonful to a good-sized loaf), with a little strained tomato, and water and salt. The mixture should be quite dry, after standing a few minutes for the crumbs (if dry) to become moistened. It should not seem watery when pressed together with the hand, but should be just moist enough to hold together; if too moist, the loaf will be solid and soggy when baked; or if not baked long enough it will be too soft to slice nicely. When prepared, press the mixture into an oiled, brick-shaped tin and bake in a moderate oven about one hour, or until it feels rather firm when pressed with the fingers. Loosen the sides, turn out on a board, and slice carefully with a thin, sharp knife. Serve with brown gravy or tomato sauce. E. J. S. 446 NUTS AS AN ARTICLE OF DIET. NUT SOUP. Break into sm'^ll pieces one cupful of hickory and almond nuts of equal amounts. S amer in two pints of water seasoned with one-half teaspoonful of salt, a slice of onion and two stalks of celery. When ten- der add one cupful )f rich milk or cream. This soup may be strained or not, as desired. H. O. C. NUT SOUP— No. 2. Simmer a pint of Lima beans gently in just sufficient water to cook and not burn, until they have fallen to pieces. Add more boiling water as needed. When done, rub the beans through a colander. Add nut soup stock to make of the proper consistency and salt to season. Reheat and serve. White beans may be used in place of Lima beans, but they require longer cooking. A heaping tablespoonful of sago, previously soaked in cold water, may be added to the soup when it is reheated, if liked, and the whole cooked until the sago is transparent. F. M. P. NUT CROQUETTES. Steam one-half cupful of well-washed rice in one cupful of water with one-fourth teaspoonful of salt for one hour or until tender. Add to this an equal bulk of dry simmered protose, one &gg and salt to taste; shape, roll in fine bread-crumbs; bake twenty minutes in a moderate oven. If liked one tablespoonful of chopped parsley or celery may be added before shaping. Protose as it comes from the can chopped may be used if pre- ferred. H. F. L. ALHOND PUDDING. Soak three tablespoonfuls of finely-grated bread-crumbs in milk. Add one-quarter of a pound of blanched and pounded almonds, a piece of butter the size of an &gg melted in a pint of new milk, sugar to taste, a teaspoonful of grated lemon-rind, a little nutmeg and three eggs well beaten. A glass of wine may be added if approved of. Place in a pudding dish lined with paste, and bake in a moderate oven. Mrs. Sarah Bullard. PEANUT BEANS. A dish closely resembling baked beans is afforded by taking the Vir- gina shelled raw peanuts. Pour boiling water over them and boil for five minutes. When cool slip the brown skins off, with the fingers. Put in the bean pot about one and one-half teaspoonfuls of salt to each pound of nuts and a large quantity of boiling water. Let them boil fast for one hour or so, then place them in a slow oven where they will gently simmer NUTS AS AN ARTICLE OF DIET 447 for from eight to fourteen hours. If the water evaporates, add boih'ng water and let it settle through them without stirring them. They should be slightly juicy when done. Mrs. Adelaide Haigh. Salted nuts are served with dinner, and are eaten at any time during the meal. PROTOSE ROAST WITH BROWN GRAVY. Put alternate layers of sliced protose and finely sliced onion, with salt, in a small tin or dripper. Cover with water and bake slowly for two or three hours, adding water as required. When ready to serve, remove the protose from the tin, add more water to that left in the tin, if necessary, and thicken with a mixture of brown and white flour stirred up with water. This may be served with peeled baked potatoes, or the potatoes may be baked with the protose. I. T. O. WALNUTS. Put large, sound nuts into an earthen pan, and pour over them as much cold water slightly salted as will cover them. Leave them until the next day and rub them dry before using them. They make a good des- sert. E. F. I. PRESSED PROTOSE LOAF. Break up protose slightly with a fork, add salt, a very little sage, and, if necessary, a little water to make the protose hold together. Pack it into an oiled tin, put a weight on it, press firmly, and let it stand in a cool place several hours. When ready to serve, run a knife blade around from the edge of the tin, turn the contents out carefully, slice with a thin, sharp knife, and serve with onion points, cranberry sauce, jelly, or celery. A little Nuttolene may be used with the protose. Minced yolks of hard- boiled eggs are an improvement in the loaf. Seasoning with celery salt and a little lemon juice instead of the sage, salt and water makes another variety. Minced onion with or instead of the sage gives a different dish. This may be broiled before serving if desired and served with sour-apple sauce. C. A. T. SOUR SALAD DRESSING. Rub two slightly rounded tablespoonfuls of peanut or almond butter smooth with two-thirds of a cupful of water (the half-pint cupful sold in stores), according to directions for preparing the nut butter for bread Let this cream boil up for a moment over the fire. Remove from the stove, add one-half teaspoonful of salt and two tablespoonfuls of lemon-juice. Cool, and it is ready for use. If too thick, it may be thinned with a little lemon juice or water. More salt and lemon juice may be added if desired. 448 NUTS AS AN ARTICLE OF DIET. By using a scant cupful of strained stewed tomato in place of the water in the above, with the almond butter, we have a palatable and very pretty dressing. A. P V NUT BUTTER SANDWICHES. Cut a loaf of bread in two in the center, spread the cut surface of each half with nut butter, and sprinkle with salt if desired. Cut off a thin slice from each half with a sharp knife, and lay the two spread surfaces together. Continue to spread and cut the slices until you have the required number of sandwiches. Thin slices of protose, or a lettuce leaf with salad dressing, or both, may be laid between the slices. U. P. A. SALTED ALMONDS. Blanch the almonds by putting the meats in boiling water, let stand a few moments. Remove the hulls and dry the nuts. Put about a teaspoon- ful of butter in a long flat tin, and when it melts put in the nuts. Sprinkle a little salt over them, and let them brown, stirring often. Be careful not to let them brown too much. Take them off, put on a paper to absorb the fat and sprinkle well with salt. W. F. A. SALTED PEANUTS. The peanuts must be shelled and blanched. Put them in a pan with a little butter and fry them quickly. Remove them to a colander and sprinkle them with fine salt, shaking them constantly. They may be served in little trays at each plate. E. J. A. SALTED PISTACHIO NUTS. Pistachio nuts salted are so expensive an item, but such a picturesque addition to the table that one should learn how to prepare them at home Take a cupful of the shelled nuts, blanch them and after removing the skins stir in some salt and a little sweet oil — perhaps a tablespoonful. Let the nuts stand for one-half hour, then put them in an oven to become crisp, but not too brown. They should be served in a tinted china dish that harmonizes with the color of the nuts, or in a bonbon basket of fili- gree silver. A few chopped pistachios scattered thickly over a charlotte russe add to the appearance and flavor of the dessert. A. C. F. PEANUT POUND CAKE. Three large or four small eggs, a scant cupful of granulated sugar, one tablespoonful of lemon juice, one tablespoonful of ice water, one cup of sifted nut meal, one-half cupful of sliced citron, if desired, one-half to NUTS AS AN ARTICLE OF DIET. 449 two-thirds of a cupful of pastry flour, sifted once before measuring; salt. Have the ingredients as nearly ice-cold as possible. Sift the sugar; sift the flour twice and leave it in the sifter. Beat the yolks of three eggs, adding sugar gradually. When stiff add part of the water and more sugar. Beat, add more water, sugar, and one-half the lemon juice until all the sugar is in. Stir into this mixture one-half the nut meal, a good pinch of salt and the citron. Beat the whites of the eggs to a moderately stiff froth, with a pinch of salt. Add the remainder of the lemon juice, and beat until dry and feathery. Slide the beaten whites on the yolk mixture, sprinkle part of the nut meal over them, sift on a little flour and chop in lightly. Add more meal and flour; chop; continue until the flour is all in. Take care not to mix too much. Put into a pan at once and bake slowly in an oven that bakes well from the bottom. Handle care- fully when taking from the oven. If a gasoline oven is used, the fire may be turned off and the cake allowed to cool in the oven. M. E. P. HARD SAUCE OF NUTS. Rub together equal quantities of nut butter and sugar with a little salt and add water to make it smooth. A little more water makes a cream sauce. M. B. C. NUT SAUCE FOR VEGETABLES. Cream two large spoonfuls of Brazil nuts with warm water, then stir in gradually nearly a pint of hot water. Mix in one-half cupful of tomato that has been stewed and strained. Boil it up once and thicken with a tablespoonful of flour and cook till done — about six minutes. E. G. Don. PROTOSE CHOPS. Dip thin slices of protose (which can be procured at the grocer's), with any flavor you prefer, into beaten &gg and bread-crumbs and broil. Serve with a brown or tomato sauce. Garnish with parsley. A. C. F. HAZEL NUT CAKES. Mince very finely two ounces of hazel nuts and one-half ounce of sweet almonds. Add three ounces of pounded and sifted sugar, the white of an ^gg, beaten to a firm froth, and as much flour as will bind them together. Roll the paste out till it is one-quarter of an inch thick, stamp it out in small round cakes, place these on well-buttered tins, and bake in a slow oven twenty minutes. Mrs. R. Swarts. 450 NUTS AS AN ARTICLE OP DIET, HAZEL NUT TARTS. One scant cupful of powdered sugar, yolks of six eggs, well beaten, one pound of hazel nuts. The nuts should be ground and one-third of them kept for filling. Filberts can be used if preferred. Grind bread enough to make one and one-quarter cupfuls and keep one-third of that for filling. First mix sugar and yolks of eggs, then add one tablespoonful of rum, then the nuts, bread, and whites of eggs. Bake in two layers. Filling. — One cupful of milk, one-half cupful of sugar, a piece of but- ter the size of an egg; let them come to a boil. Set aside and add the remaining nuts, bread, and a tablespoonful of rum. Frosting. — One and one-third cupfuls of confectioner's sugar, with cream added to make it stiff. Flavor with almond or vanilla extract. Mrs. M. Sontag. NUT SANDWICHES. Butter very thin slices of Boston brown bread and lay finely chopped almonds between the sliceSo Salt them very lightly — a mere dash of salt should be used. G. D. PEANUT SANDWICHES. Shell and remove the skins from one cupful of freshly-roasted pea> nuts; chop very fine, mix with one tablespoonful of mayonnaise dressing. Spread with butter and cut thin slices of white bread, remove crusts and spread the peanut dressing between the slices. Anna Hill, NUT CORN PUDDING. Put thin slices of protose into a three-quart basin in layers, with six tablespoonfuls of finely sliced celery, salt, and a slight dredging of flour until one-half or two-thirds full. Cover well with water and bake from one-half hour to one hour. Then spread over it the following corn puddingy sprinkle lightly with fine crumbs and bake until a delicate brown over the top. Mrs, J. M. C. CORN PUDDING. Two cans of sweet corn rubbed through a colander, three well-beaten eggs, one cupful of milk; salt to taste. Mrs. J. M. C NUT BREAD. Make brown or white bread the usual way and just before forming into loaves drop in a generous handful of pecan nuts in one loaf. This makes a change and is greatly enjoyed by the children. Mary. NUTS AS AN ARTICLE OF DIET. 461 BROMOSE. A combination of carefully blanched, thoroughly cooked, and sterilized nut meats with predigested cereals, put up in jars, and in tablets resem- bling caramels. Delicate as a confection and makes fat and blood with extraordinary rapidity. Ready to eat at once. E. F. C. FRUIT COCOA. A delicious food beverage. It contains no chocolate, cocoa, tea, coffee, glucose, sugar, cream, or milk, but is a pure product of tropical fruits and nuts. It can be used in any way in which cocoa or chocolate h employed. C. A. L. NUT AMBROSIA. A preparation similar to malted nuts in composition but treated in such a manner as to produce a crisp, crusty mass with a vich nutty flavor, Veritably the daintiest and most delicious food product ever discovered It melts in the mouth, comforts the stomach, and makes fat and blood with great rapidity. One-half pound to a pound per day h a not uncommon gain in weight on using. Ambrosia dissolves in hot or cold water. P. E. F. PROTOSE. Vegetable meat. It resembles animal food in appearance and com- position, but is far more nourishing. D. B. M. NUT SOUP STOCK. This consists of the concentrated, soluble portions of choice nuts and is a perfect substitute for meat stocks. Can be used by itself or with vegetable products. It may be used just as extract of beef is.* Dissolve in hot or cold water. Add the water sloWly at first, one part stock to ten of water. M. A. B. SALTED ALMONDS. Warm an ounce of butter in a baking pan and when it is quite hot throw in a pound of blanched and dried almonds, sprinkle with salt and put in a hot oven; when they begin to assume a fine delicate brown and the salt adheres pour them on a sieve and leave till cold. Serve cold on small dish. Walnuts, pecan nuts, peanuts, and others can be prepared in the same way. W. T. M. CHESTNUT CROQUETTES. Shell four dozen chestnuts, put into a stew-pan with enough water to uover. Boil thirty minutes. Drain and pound the nuts until very fine; 452 NUTS AS AN ARTICLE OF DIET, add one tablespoonful of butter and pound until well mixed; add another tablespoonful of butter and pound ten minutes, then add a little salt, one-half pint of cream, a little at a time. When all is worked rub the mixture through a sieve. Beat three eggs until light and stir into that which has been strained. Place in a double boiler and cook eight min- utes, stirring constantly. It should by this time be smooth and thick, if the water in the outer boiler has been boiling rapidly. When cold, butter the hands and mold into balls. Dip into a beaten egg, then into bread- crumbs; fry one and one-half minutes. Serve hot. M. W. T. CHESTNUT SALAD. Shell, blanch and boil until tender as many chestnuts as needed. Drain and set aside to cool. Boil two eggs hard. Arrange lettuce in a salad bowl, pvt the chestnuts over and then a dressing made of lemon juice, olive oil, salt and a pinch of sugar. Hold a small sieve over the salad, grate over the chestnuts the yolk of the ^gg and over all lay the white of the egg cut In rings. Emma Brooks. THEIR IMPORTANCE. IT MAY seem superfluous to give directions about the cooking of vege- tables, for to many housewives it is the simplest matter in the world to wash and cook them in scores of appetizing ways. Yet, now that vege- tables are beginning to form the main diet of hundreds of thinking men and women, it is not out of place to learn that more is involved in their cooking than sometimes seems. Even the potato, with which all are familiar, when brought to the table in a sticky, soggy condition, will neither gladden the eye, tempt the appetite, nor furnish the nourishment it other- wise would. SUGGESTIONS ON THE COOKING OF VEGETABLES. The greatest care should be taken in preparing and boiling vege- tables. If taken from the garden, they ought to be gathered in the morn- ing while still wet with the dew and if from the market they should be put in cold water until crisp, before cooking. Never boil them longer than until just done. Put them on in an abundance of fresh water, slightly salted, that is just beginning to boil. Water that has boiled for some time is flat. Care should be taken that the water does not cease to boil until the vegetables are done; drain immediately after. For onions, cabbage, turnips, etc., it is best to change the water, espe- cially when used during the winter, since the flavor, then, is much stronger. Dried peas, beans and lentils should be previously soaked and put on to boil with cold water. Boil spinach and kale in an abundance of water in an uncovered pot, to retain the color. Never thicken vegetables of any kind by adding flour mixed with cold water. Always put butter in a saucepan, to this add the flour, mix well, then add to the vegetables. This improves not only the looks, but also 29 453 454 VEGETABLES. the taste to such an extent that the little extra work will not be taken into consideration by those who believe in doing things right. The best water to use for the cooking of vegetables is pure well water. In cities where spring water cannot be procured, lake water will answer but should first be filtered to take out the sediment. TIME FOR COOKING VEGETABLES. Although no exact time can be given for cooking the various vege- tables, as much depends upon the age and freshness, yet the following table will help, to some extent, the inexperienced cook. My advice is to test with a fork, or taste, and thus decide: Potatoes, boiled, twenty-five minutes Tomatoes, fresh, one-half hour. Potatoes, baked, forty-five minutes. Tomatoes, canned, one-quarter hour. Sweet Potatoes, boiled, forty-five minutes. Cabbage, three-fourths of an hour to an Sweet Potatoes, baked, sixty minutes. hour. Squash, boiled, twenty-five minutes. Cauliflower, one hour. Squash, baked, one hour. Dandelions, two hours. Green peas, boiled, twenty to forty min- Beet Greens, one hour. utes. Onions, one and one-quarter hours. Shelled beans, boiled, sixty minutes, Beets, two hours. String beans, boiled, one hour. Turnips, white, forty-five minutes. Green corn, boiled quickly, twenty min- Turnips, yellow, one and one-half hours. utes. Parsnips, one and one-half hours. Asparagus, fifteen to thirty minutes. Carrots, one hour. Spinach, one hour. Nearly all these vegetables are eaten dressed with salt, pepper and butter, but sometimes a small piece of salt pork is boiled with them, and seasons them nicely, HASHED BROWN POTATOES. Chop two boiled potatoes fine; take a large saucepan (an omelet pan is best); put in two tablespoonfuls of butter; when hot turn in potatoes, dust with salt and pepper and with limber knife pat down into a smooth sheet; stand pan over a moderate fire and cook slowly for ten minutes; now begin at one end of pan and roll over and pat each roll down until you get to opposite side of pan and potatoes are in the shape of omelet, put your serving dish over pan and turn up-side down; then they are ready to serve. Della Yeomans. HOLLANDAISE POTATOES. The potatoes should be pared, washed and cut into one shape before cooking. This can be done with an apple corer, a potato scoop or they VBGETABLES 455 L-an be cut into cubes. Boil twenty minutes in slightly salted water, tak- ing care that they do not break, then drain and let cool a little. Now prepare a golden sauce as follows: Boil one-half cupful of milk or water with one-half dozen pepper corns and one-half teaspoonful of salt. When flavored, strain it into another saucepan and add one-half cupful of butter and the yolks of three eggs beat with a fork, over the fire, until it thickens like cream. Then squeeze in the juice of one-half of a lemon or a tablespoonful of vinegar. Pour over the potatoes and garnish with sprigs of parsley. Leone. STUFFED POTATOES. Select potatoes of even size. Cut a thin slice from one end, that they may stand firm and put in the oven to bake. When well done remove from the oven and with sharp scissors cut a lid from the upper end, and scoop out the potato into a hot bowl with a teaspoon, keeping the skin whole. Beat the potato in the bowl with a little cream, a teaspoonful of butter, a speck of salt and pepper. Then fill the skins with the mixture, heaping it high on top. Set the potatoes carefully on end and return to oven for ten minutes to heat. Serve on a platter with sprigs of parsley and a few tiny specks of butter. Lida M. TO BOIL NEW POTATOES. Do not pare them but scrape the skins off with a dull knife, washing them nicely after. Put into boiling water and boil about fifteen minutes. Drain them and add a cupful of milk. Now melt a little butter, thicken with flour, and pour over them, keeping on the fire just ,long enough to heat to boiling point. Serve hot. Mrs. J. Samuels, LYONNAISE POTATOES. Take six cold boiled potatoes, place them in a frying-pan with a piece of butter the size of an English walnut and an onion chopped up raw. Season with a pinch each of salt and pepper. Cook for ten minutes, stir- ring until well browned. Chop a little parsley and sprinkle over. Mrs. Katie Upton. POTATO CAKES. Grate raw potatoes and add a little salt, a piece of butter and an ^gg. Beat all well together, dredge with flour. Drop them into good drippings and fry a light brown. Cold mashed potatoes can be made in the same manner but are not as nice Mrs S. Stevenson. 456 VEGETABLES. POTATO CROQUETTES. Peel, boil and mash a quart of potatoes, mixing with them tlie yolks of four eggs, two ounces of milk; set on the fire, stir for two minutes, spread in a dish to get cold or leave over night, if designed for breakfast, in which case a little milk may be added to moisten their dryness; mix thoroughly, divide into tablespoonful parts, shape them, roll in bread- crumbs, dip into beaten eggs (the whites), roll in bread-crumbs again and try in hot fat. Take off when done, drain, dish and serve immediately. When they are shaped flat, they are ''croquettes a la duchesser B. J. POTATO SOUFFLE. Select for baking, potatoes as near of a size as possible; cut off each end; when baked scoop out the inside with a spoon, being careful not to break the skins. Add to the potato, butter, salt, and sufificient hot milk to make quite soft; beat till very light and smooth; fill the skins with this and place on end in a buttered pan on the oven grate till browned on top. The potatoes will puff up considerably if sufficiently beaten. Nice for breakfast or tea. Mrs. J. C. Janewav. POTATO TORTILLA. Four eggs, one teaspoonful of chopped parsley, three large potatoes, two tablespoonfuls of butter or oil. Cut cold potatoes, previously cooked, into slices, and sprinkle with the parsley. Put the butter or oil into a saute pan, and when boiling, fry the potatoes a light brown. Beat four eggs; season with pepper and salt and pour into the potatoes; shake the pan constantly to prevent sticking. When one side is brown, turn the tortilla with a plate and brown the other. Serve at once. Mrs. Lucy Mead. MASHED POTATOES. Cook the potatoes in salted water until thoroughly done, then drain. Set on the back of the stove, mash and beat with a wooden spoon until the lumps are all gone; then add enough milk (a little at a time) to make tiiem nice and creamy, butter the size of an ^^%, more salt. Put in the dish they are to be served in; make a little hole in the top which you fill v/ith butter and set in the oven until the butter melts; then serve at once. Mrs. D. Farrand. CREAMED POTATOES. Put a pint of milk (or one-half pint of cream) in a frying-pan and let heat; add a piece of butter the size of a butternut thickened with flour. VEGETABLES, 457 some salt and pepper; let it boil, stirring till it thickens; have five good- sized potatoes (boiled or baked the day before), cut them in small pieces, put all together; cook ten minutes, stirring to prevent burning. Mrs. Mary A. Winter. SARATOGA CHIPS. Peel the potatoes carefully, cut into very thin slices and keep in cold water over night; in the morning drain off the water and rub the potatoes between napkins until thoroughly dry, then throw a handful at a time into a kettle or pan of very hot lard, stirring so that they may not adhere to the kettle or to each other. As soon as they become light brown and crisp remove quickly with a skimmer and sprinkle with salt as they are taken up. Mrs. O. Atwater. POTATO BALLS. Take four cold boiled potatoes, rub through a wire sieve, put into a stev;-pan with one-half ounce of butter and a dessert-spoonful of milk; beat over the fire till smooth. Add pepper and salt, the yolk of an egg and chopped parsley. When cold form into balls, brush over with the white of egg, roll in bread-crumbs and fry in hot fat. Mrs. T. C. Young. SWEET POTATO BALLS. Boil the potatoes and mash them well. Have ready a pint of milk, which has been boiled. Add a little lemon peel, two lumps of sugar and a little salt. Add the potatoes to the milk as soon as it is ready — enough to make a thick mush. When cooled, make up into balls, covering them with crumbs of bread and yolks of egg. Fry them a nice brown and serve up with sugar strewed over them. Alice George. ESCALLOPED POTATOES. Pare six medium-sized potatoes, slice thin in cold water. Drain and put in a pudding pan. Season with salt and pepper, pour over two-thirds of a pint of rich milk, add a piece of butter the size of an egg, send to the oven, and when potatoes are well done serve. Miss Mary E. Wetherholt. BAKED POTATOES. (Peeled.) Peel nice, large potatoes carefully to retain their shape, wash them in a strong brine, then take an apple-corer, with which take out a piece of potato from end to end, insert a piece of butter, season with a trifle of pepper and salt, place them together with the pieces taken out into an 458 VEGETABLES. earthen or granite dish, in which they can be sent to the table if desired When done they must be light brown and crisp on the outside and be easily pierced with a fork. Serve hot. Note. — When perfectly done all baked potatoes should be pierced with a fork two or three times several minutes before taking them out of the oven to favor the escape of steam, which makes them drier and improves the taste. J. D. E. FRENCH FRIED POTATOES. Peel the potatoes, slice them lengthwise in slices one-quarter inch thick, drop them in cold water for one hour, then take them out and dry them with a cloth, and fry them in hot lard. If you wish them to puff up, remove them with a skimmer before quite done, drain, and again return to the hot lard to continue frying until done. Sprinkle with fine salt and serve hot. H. O. C. FLAKED POTATOES. Take large, perfect potatoes, boil in their skins in salt water, drain well, peel and rub them through a coarse sieve on a hot dish beore the fire, without touching them, to keep as flaky as possible, sprinkle with fine salt and melted butter, and serve hot. C. A.. M. SWEET POTATO CROQUETTES. (Excellent.) • Wash and boil in their jackets as many potatoes as are required. When done, drain and remove skins; wash and season with salt, pepper, a little cream and a dash of cinnamon. Make in cone-shape and fry golden brown. Serve on garnished platter. Hilda.. APPLES AND POTATOES. Use equal quantities of potatoes and apples, peel, core and quarter the apples, peel the potatoes and boil in salt water until half done, drain off some of the water and add the apples, boil until both are done, then drain well before adding the salt, sugar, cream and fried onion. Mash well. They must have the consistency of mashed potatoes when properly made, and these should be smooth and creamy. Note. — Beating the potatoes with a wire potato masher after the milk or cream is added is a great improvement. E. J. F. POTATO PANCAKES. Two quarts of raw, grated potatoes, four eggs, two tablespoonfuls of thick, sour cream, salt, Ko-nut or lard. Let the grated potatoes stand for VEGETABLES, 469 several minutes, dip off the water, which set aside until the starch settles, then pour off the water and add the starch to the potatoes, beat up the eggs thoroughly, mix with the cream and potatoes, add salt to taste and fry in plenty of Ko-nut or lard till crisp and brown. H. F. L. SWEET CORN. (Canned.) One can of best corn, butter the size of a bird's egg, one cupful of rich milk, salt, sugar. Boil all togther for about ten minutes. Fresh corn may be prepared in the same way, after it has been boiled and cut from the cob. P. S. E. GREEN CORN ON COB. This should be cooked on the same day it is gathered; it loses its sweetness in a few hours. Strip off the husks, pick out all the silk, and put it in boiling water; if not entirely fresh add a tablespoonful of sugar to water, but no salt; boil twenty minutes and serve on a napkin. Mrs. a. Armstrong. SUCCOTASH. Take a can of corn, add it to a pint of Lima beans, place them in a saucepan with a large lump of butter, a little salt and pepper and one-half pint of sweet milk. Heat it thoroughly for about ten minutes, add two tablespoonfuls of Worcestershire sauce and serve. The beans must have been cooked previously. Miss Minnie Ray. ESCALLOPED GREEN CORN OR CORN PUDDING. Take six full ears of sweet green corn, score the kernels and cut from the cob. Scrape off what remains on the cob with a knife. Add one quart of milk, three eggs well beaten, two tablespoonfuls of corn-starch, one-fourth teacupful of butter, a tablespoonful of sugar and salt to taste. Bake in a well-greased earthen dish, in a hot oven two hours. Place it on the table browned and smoking hot. A. T. O. SWEET POTATOES. (Southern style.) Cut cold sweet potatoes into slices one-quarter of an inch thick and place in an earthen dish. Spread each slice with a layer of butter and sprinkle with sugar. Bake till lightly browned. Mrs. M. Adams. BOILED CAULIFLOWER SERVED WITH CREAM. Tie a fine cauliflower up in coarse tarletan, in hot water, and a little salt. When done, drain and lay it in a deep dish, the flower uppermost. 460 VEGETABLES. Heat a cupful of milk and thicken with two tablespoonfuls of butter, cut into bits, and roll in flour. Add pepper, salt, the beaten white of an Qgg, and boil up one minute, stirring well. Take from the fire, squeeze the juice of a lemon through a hair sieve into the sauce and pour one-half into a sauce-boat, the rest over the cauliflower. Mrs. Serah Paulding. CAULIFLOWER SERVED WITH MELTED BUTTER, Take off all the green leaves, cut the flower close at the bottom, from the stalk; if large, divide into four quarters. Put into cold water, let it lie an hour, then put into boiling milk and water, or water only — milk makes it whiter — skim while boiling. When the stalks are tender take it up at once or it loses its crispness. Lay it on a cloth or colander to drain and serve with melted butter. Mrs. F. Thorne. CAULIFLOWER RELISH. Take a fine white head of cauliflower and chop it fine. Put a piece of butter as large as a butternut into a shallow pan; add three or four table- spoonfuls of strong vinegar. Stew the cauliflower, covered over with a flat tin, for twenty minutes, or until it is perfectly tender. Serve on slices of toasted bread, or on a platter with bits of toast cut into triangles, and well browned, then laid in points around the dish. This is a nice luncheon or supper dish. Mrs. Lily Baker. BROCCOLI. Trim off all leaves that are not liked, and place the broccoli in a pan of salted water to kill any insects, that may have taken shelter under the stalks. Wash them well and put them into an uncovered saucepan of boiling water with a large tablespoonful of salt to every one-half gallon of water. Keep them boiling till done. Drain them directly or they will lose color and become sodden. Mrs. Sarah Winters. SEA KALE. Wash in several waters, pare the stalks and put it into salted water; drain well when done, season it lightly and pour over melted butter C. F. S. BRUSSELS SPROUTS. Nice, tender sprouts, butter, salt, meat broth, flour, sugar, pepper. Free the sprouts of the outside leaves, wash them perfectly clean and boil in salt water until perfectly tender, drain, then cover with cold water until cold, again drain well. Melt some butter in a stew-pan, add flour, mix VEGETABLES 461 well and stir in one cupful of meat broth or cream to make a creamy dressing, season with pepper, salt and sugar, add the sprouts, then set back and keep hot until wanted. Hilda Brice. 5TUFFED CABBAGE HEAD. (German style.) Separate the leaves of two cabbages carefully, boil until about one- half done in salt water, drain well, then take a clean, large napkin, lay it into a colander, over this place the largest leaves, one next to the other, overlapping some and meeting at the bottom, with the bottom of the leaf down. During the time the cabbage is boiling, prepare the forcemeat, regulate the quantity of meat according to the size of the cabbage you wish to make. Chop the small leaves of the cabbage very fine, add to the chopped meat bread-crumbs, three eggs, a liberal piece of butter and cream; mix this thoroughly and season with pepper, salt, and allspice; spread a thick layer of this over the leaves in the colander, cover with another layer of boiled cabbage leaves, continue this until it is all used up. Now take the two opposite corners of the napkin, also the two others, and secure firmly with a string, allowing plenty of room for swelling, but at the same time retaining the shape as much as possible. Boil it in plenty of water to cover well for two or three hours. Serve the cabbage whole, and garnish with parsley, when served hot; when served cold, slice it. Excellent either way. F. W, CABBAGE WITH CREAM DRESSING. Remove the outside leaves of the cabbage heads and quarter them; boil in salt water until almost tender, then drain in a colander. Put over the stove, add one cupful of rich cream, let come to a boil and thicken with butter and flour stirred to a cream; add pepper, salt and nutmeg, if liked. Julia M. FRIED CABBAGE. Chop one firm head of cabbage till fine. Put it into a kettle and add one teacupful of water, salt and pepper. Let boil till tender, add butter the size of an ^^'g and with the cover off let the cabbage fry a light brown, adding a little sugar and two tablespoonfuls of vinegar, and serve. Stella* FRENCH CABBAGE. Chop cold boiled cabbage and drain until dry. Stir in melted butter, salt and pepper to taste. Add four tablespoonfuls of cream or milk and put on the stove. When heated thoroughly add two well-beaten eggs, 462 VEGETABLES, and then put into a buttered frying-pan. Stir until very hot and h'ght, brown on the under side. Turn out up-side down so the brown part will be on top, and serve hot. Amanda Briggs. SAUERKRAUT. Sauerkraut makes a delightful change from the regular way of serv- ing cabbage. Our German forefathers thought there was nothing like it. It can be easiest made in the fall when cabbages are plentiful. It will retain its flavor all during the winter. It is usually made in a barrel. Take firm cabbages, remove the outer leaves and slice into shreds, either by hand or with a machine made for the purpose. In the bottom of the barrel, put a layer of coarse salt, then a layer of cabbage and salt again until the desired amount is packed. With each layer of cabbage, press down with a heavy pestle until the juice floats on the surface, then a fresh layer can be added. Some flavor sauerkraut with a few grains of coriander, juniper berries, etc.; others do not. When the sauerkraut is made, place in a dry cellar, cover with a cloth; on top of the sauerkraut a plank should be placed and on this a heavy weight. At the end of a few days it will begin to ferment, then draw off the liquor and replace fresh. Repeat this each day until the liquor becomes clear, then remove cloth, wash, cover again and put the weights back. Let stand a month and it will be ready for use. Sauerkraut can be boiled with spare-ribs, ham, or sausage, or it can be fried. If the sauerkraut is too sour, pour clear water over it and press it out again, then put it in a granite kettle, with enough water to partially cover it, and cook. H. O. C. HOT SLAW. Slice a head of cabbage fine, put it in a stew-pan with a little water, and scald well; sprinkle salt and pepper over it; then take two-thirds of a teacupful of vinegar, one-third of a teacupful of water, one ^^%, one-half teaspoonful of flour, a piece of butter, all well mixed together; pour it over the cabbage, and let it come to a boil, when it is ready for the table. Harriet A. Haight. RED CABBAGE SLAW. Shave the cabbage, putting into jar or bowl. Sprinkle salt through it and on top (about one cupful of salt for three cabbages). Let it stand twelve hours, then drain off and let stand one hour. Boil three quarts of vinegar, adding one ounce of whole mace and one ounce of whole black pepper. Let boil fifteen minutes, strain out the spice, pour hot vinegar over cabbage (sufficient to cover), tie a cloth over the jar and set away for usGo Mrs. B. MarchanTc X^GETABLES 463 BAKED TOMATOES. Take eight large ripe tomatoes, bread-crumbs, pepper and sugar. Peel and slice the tomatoes, mince pork very fine; put a layer of tomatoes in a buttered pie dish, season with sugar and pepper, strew with bread- crumbs, and scatter a little pork over it. V\\\ the dish in this order, having crumbs at the top, cover closely, and bake for one-half hour, or till the juice bubbles up at the side. Remove the cover, brown, and serve. If you do not care to use pork it can be omitted, but a little salt must be used. Mrs. Maggie Leahy. STUFFED TOMATOES. Get tomatoes as large and firm as possible; cut a round place in top of each, scrape out all the soft parts; mix with stale bread-crumbs, onions, parsley, butter, pepper and salt; chop very fine and fill tomatoes; care- fully bake in moderately hot oven; put a little butter in pan; see that they do not burn or become dry. Mrs. James Ladd. SLICED TOMATOES. Seald a few at a time in boiling water, peel, slice, set in a cool place, or lay a piece of ice on them. Serve as a relish for dinner with salt. Those who desire may add vinegar and sugar or a French dressing of oil and vinegar. Leone Dickerson. DEVILED TOMATOES. Take two or three large firm tomatoes, not over ripe, cut them in slices one-half inch thick an^ lay on a sieve. Make a dressing of one tablespoonful of butter and one of vinegar rubbed smooth with the yolk of one hard-boiled Qgg; add a very little sugar, salt, mustard and cayenne pepper; beat until smooth and heat to a boil. Take from the fire and pour upon a well-beaten &gg, whipping to a smooth cream. Put the ves- sel containing this dressing into hot water while the tomatoes are being broiled over a clear fire. Put the tomatoes on a hot dish and pour the dressing over them. Cooked in this way they will be found an exquisite accompaniment to roast chicken. Mrs. M. Werton. FRIED RIPE TOMATOES. Do not pare them, but'cut them in slices as you would an apple. Dip in cracker crumbs and fry them in butter. They are very nice. Hattie. FRIED GREEN TOMATOES. Cut six large green tomatoes in slices one-eighth of an Inch In thlek- aess. Beat the yolk of one egg with a tablespoonful of cold water. 464 VEGETABLES sprinkle salt and pepper over the tomatoes. Dip first in the egg, then in fine bread-crumbs. Fry in butter quite brown on both sides and serve with a gravy made as follows: Rub one tablespoonful of flour with two tablespoonfuls of butter. When well creamed brown in a pan, add one- half pint of boiling milk, stir steadily till it begins to thicken, then add salt-spoonful of salt and pour over the tomatoes. Will W. SCALLOPED TOMATOES. Turn off nearly all of the juice from a can of tomatoes (which juice may be used in soup). Put a layer of bread-crumbs in the bottom of a buttered dish; then a layer of tomatoes seasoned with pepper, salt and a little butter and sugar. Continue till dish is full, finishing with crumbs. Bake covered until hot, then brown quickly. Mrs. Susan Levy. MASHED TURNIPS. Pare, wash and cut turnips in slices; put them in a pan with as much cold water as will just cover them; let them boil till tender; pour them into a sieve or colander and press out the water; mash them with fresh milk or sweet cream until entirely free from lumps; then put them into a saucepan over the fire and stir about three minutes. F. TURNIPS IN CREAM. Cut the turnips into squares, boil in salt water until tender, add one cupful of rich milk, thickened with a little flour and butter; season to taste with salt and pepper. Mrs. Irene Jenkins. STUFFED TURNIPS. Select one dozen medium-sized turnips; peel and boil whole in water slightly salted; when tender pour off the water, slice a piece from the end of each turnip, scrape out the center, mash, and season with salt, pepper, butter and yolk of an Qgg. Fill the turnips with this mixture, put back the slice, brush over with butter, put in a baking dish and put in the hot oven to brown. Mrs. Atwood. RUTABAGA. Rutabaga is one of the oldest vegetables we serve. They are much more solid than the other turnips, but may be cooked and served accord- ing to the recipes given for turnips, except to add more cream, J. M. BOILED BEETS. Wash the roots with great care. Do not scrape or cut them, else the juice will escape and their flavor will be injured. Put them into a pan of VEGETABLES. 4.J boiling water and keep them boiling for one or two hours, or until tender. Do not prick them with a fork to ascertain this but press on the thickest part with the fingers and they will yield to the pressure. When done put them into cold water and rub the skin off with the hand, cutting them into slices of same size. They can be sent to table with no seasoning, or they may be returned to the fire and a very thin sauce of flour, butter and milk may be made and poured over them. Mrs. Annie G. CREAHED BEETS. Cut off stalks and leaves and wash the beets through three or four waters. Salt the water in your kettle well, and boil them till done. Peel them when cooked and lay them in a drainer till all the water is gone, then cut them up while hot into even slices. Cover them with cream or white sauce and serve. Mrs. J. Maguire. FRIED APPLES. Pare four large juicy apples, and cut into rounds about one-fourth of an inch thick, carefully remove the core, without breaking the apples, and fry quickly in boiling half lard and half butter to a light brown. Salt them a little. Drain free from fat, and serve very hot with steak. Mrs. S. Silloway. STEWED nU5HR00nS. A nice dish for the tea is made by peeling the mushrooms, and taking out the inner part, then broiling them on a gridiron. When the outside is brown, place them in a saucepan, just covering them with water. Let them stay in this water ten minutes, and then add a tablespoonful of white wine, a tablespoonful of burned sugar, and a few drops of sharp vinegar. Thicken with flour, milk and butter. Let them boil up a little, then toast bread pretty brown, lay it on a heated dish and pour the mushrooms over. Another way to prepare them for the table is to broil them. Select the largest and have a clear fire. Get the gridiron quite hot, and rub the bars with suet, so that the mushrooms will not stick. Lay them on the gridiron, with the stalks upward. Sprinkle sparingly with salt, but lav- ishly with pepper. Serve on a hot dish with a little butter over and under them. When they begin to steam they are done. Mrs. Kate Wilson. BROILED nUSHROOMS. In order to test mushrooms, sprinkle salt on the gills — if they turn yellow they are poisonous, if they turn black they are good. After testing, pare, and cut off stems, dip in melted butter, season with salt and pepper, broil on both sides over a clear fire and serve on toast. A. P. 466 VEGETABLES. MUSHROOn CROQUETTES. Press one cupful of cold mashed potatoes through a sieve, add two cupfuls of mushrooms, which have been cut in pieces and simmered in two tablespoonfuls of butter for twenty minutes. Sprinkle when cooking with salt. Beat in two eggs, form into balls, and fry in hot oil. Mrs. C. I. Smith. ESCALLOPED MUSHROOns. Put the mushrooms in a buttered baking dish with alternate layers of crumbs, seasoning each layer plentifully with butter; add salt, pepper and a gill of cream or gravy. Bake twenty minutes, keeping covered while in the oven. O. B. M. BAKED MUSHROOMS. Toast for each person a large slice of bread and spread over with rich sweet cream; lay on each slice, head downward, a mushroom, or if small, more than one; season and fill each with as much cream as it will hold. Place over each a custard cup, pressing weU down to the toast; set in a moderate oven and cook fifteen minutes. Do not remove the cups for five minutes after they come from the oven, as thereby the flavor of the mushroom is preserved in its entirety. E. J. EQQS AND ASPARAGUS. Boil young asparagus and cut it into pieces as nearly as possible like peas. Have ready four eggs well beaten, and flavor with pepper and salt. Put the asparagus with them and stir gently; then dissolve two ounces of butter in a stew-pan, and stir the mixture until it is thick. Serve on toast. It will take fifteen to eighteen minutes after the water boils to boil the asparagus. Stew with the eggs two or three minutes longer. Mrs. J. E. Peck. ASPARAGUS. White asparagus, butter, salt, pepper, nutmeg, sugar, flour, yolk of an ^gg, one-half cupful of cream. Select tender asparagus, tie in bunches and boil in salt water until tender. When done, arrange nicely on a hot platter, and serve with the following dressing poured over them. Dressing. — Slightly brown a liberal quantity of butter, add a little flour and about one-fourth cupful of the water the asparagus was boiled in, season with pepper, salt and sugar to taste, boil up once, then add cream. Or, if preferred, merely serve it with browned butter, pepper and salt. W. T. M. VEGETABLES. 467 BOILED PARSNIPS. Rub the parsnips clean, place them in a saucepan with salted water that is boiling and cook one or more hours. When they are done, take a very coarse towel and rub their skins off, put them into a hot dish, season with salt and pepper, and pour a butter sauce over them. If you like them mashed, proceed in the same way, but after removing the skins, pass them through a colander and mash them, returning them to the saucepan with a very little milk, a small piece of butter and salt and pepper. Stir them over the fire again till quite hot, turn into a dish, and serve. Mrs. S. Maxwell. CREAMED PARSNIPS. Chop cold boiled parsnips. Put on the stove with two tablespoonfuls of butter, and pepper and salt to taste. Shake until it boils. Take up the parsnips and add to the butter a little flour and three tablespoonfuls of cream or milk. Let it boil up once and pour over the parsnips. Creamed carrots are prepared in the same way. Ione. FRIED PARSNIPS. Slice lengthwise about one-quarter of an inch thick and fry in beef drippings or butter; they will fry sooner if previously boiled and should be nicely browned. C. A. BOILED ARTICHOKES. The Jerusalem artichoke should be washed well in several waters and picked over carefully to see that no insects are about them. Trim the leaves at the bottom. Cut off the stems and put the artichokes into boil- ing water with a heaped tablespoonful of salt and a piece of soda the size of a quarter. Keep the saucepan uncovered, and let them boil quickly until tender. When done you can thrust a fork through them. Take them out, let them drain, and serve with white sauce poured over them, made of flour, butter, new milk, two small onions cut up thin in it, and pepper. A tureen of melted butter should accompany them. It takes twenty-five minutes to cook them, and they should be gathered two or three days before wanted for use. Fanny Bennet. FRIED ARTICHOKES. Boil them from eight to ten minutes, lift out, drain on a sieve, and let them cool. Dip into beaten eggs, cover with fine bread-crumbs, fry a light brown, drain, pile in hot dish and serve quickly. H. B. S. 468 VEGETABLES. STRING BBAPfS. The wax bean is more tender and richer in flavor than the green. Cut off the ends of the pods, string them and cut or break into one-inch pieces. Wash before cutting, and boil them about one and one-half hours. Then drain off the water, add sweet milk, a little butter, pepper and salt and let them get thoroughly hot. They are then fit for the table. Mrs. A. R. G. LIMA BEANS. Boil a pint of Lima beans in salted water and then press them through a colander. Place the pulp back in a saucepan, add a good bit of butter, and beat with a spoon. Season as usual, with the addition of a little sugar. If too thick, add milk. Serve with sippets of fried bread around the dish. Mrs. C. Peckens. BAKED BEANS. Boil one quart of beans until the skins will crack when blown, then put them in a deep pan to bake, after the following manner: A layer of beans, then a sprinkle of sugar, salt and pepper, some fresh pork, or but- ter; continue until the pan is full. Mrs. Julia Rickord. BOSTON BAKED BEANS. (Fine.) One quart of small white beans and one pound of pork. Wash the beans, put them in a kettle over the fire and cover with cold water. As soon as they come to a boil, drain. Now put them in the bean pipkin, add a small onion chopped fine, one-half teaspoonful of dry English mus- tard, a spoonful of salt, some black pepper and three teaspoonfuls of molasses. Put pork on top of beans, fill the pan with boiling water and put in the oven covered tight and let bake for several hours, occasionally adding hot water, so they do not get dry. Mrs. P. Illingworth. BOSTON BAKED BEANS— No. a. Two pounds of beans (soaked over night); in the morning boil for one-half hour, pour off water. Slice a small onion, put in bottom of bean pot. Add beans, one-half teaspoonful each of mustard and baking soda, a heaping tablespoonful of sugar, one heaping teaspoonful of salt, three tablespoonfuls of real black molasses (New Orleans). Add one-half pound of pork, and put on top of other ingredients. Fill pot with hot water and bake in oven six hours. (Be careful not to let beans get dry, keep adding water.) Mrs. McLeod. VEGETABLES, 469 BOILED RICE. Wash well and boil a pint of rice in two quarts of slightly salted water for about fifteen minutes. Drain in a colander, cover with a thick cloth for about ten minutes so that the rice may absorb the moisture. Pick up with a fork into a deep dish and serve very hot. E. J. Wallace. FRIED EQQ PLANT. The ^%% plants should be cut into slices of equal thickness and put into water that has been strongly salted, where they should lie for an hour. Roll in cracker crumbs and egg and fry in butter. Mrs. Ellen Pinkerton. EQQ PLANT CAKES. Egg plant is nice when made into cakes. Take a small one, pare it, cut into pieces, and boil in salt and water until soft. Pour off the water, mash, add pepper, and mix with a batter made of one pint of milk, three eggs beaten thoroughly, two teaspoonfuls of baking-powder, a piece of butter the size of an ^%%, a little pinch of salt, and flour enough for a thin batter. Fry it as you would batter cakes. Vegetable oysters can be pre- pared in the same way and are very nice. Mrs. S. Stevenson. STUFFED EQQ PLANT. Cut the stem end off the egg plant, peel it, scrape out the center and put all together in a weak brine for forty-five minutes, drain the pieces scraped out of the center, chop fine, mix with a forcemeat as for stuffed tomatoes, adding some cream. Put into a deep earthen dish with plenty of butter and a little water, cover well and bake in the oven, basting fre- quently, until done. H. F. L. FRIED CUCUMBERS. Pare three large cucumbers, cut them in slices. Dry them with a clean towel. Sprinkle them with flour and place them in a pan of boiling Ko-nut, and turn often until they are quite brown. Remove them from the pan and drain the fat from them, by placing them on a sieve. Very good. Mrs. Reta Holmes. PLAIN BOILED ONIONS OR CREAHED ONIONS. Skin and soak them in cold water one hour, then put into a saucepan and cover with boiling water, well salted; when nearly done pour off the water, add a little milk, a little butter, and simmer till tender. Season 38 470 VEGETABLES. with pepper and salt. Or make a thickened dip of butter, flour and milk. Drain the onions thoroughly, cook this thickening and pour over the onions in a deep dish. Mrs. F. Farley. FRIED ONIONS. Peel and slice. Fry in butter with one-half cupful of water. Season with pepper and salt, and serve hot. Mrs. N K. B. CARROTS. Wash the carrots, then scrape and cut into oblong, thin strips, boil in salt water until tender, then drain off nearly all the water and prepare as above. Jennie Adams. LENTILS. Pick the lentils over carefully, wash thoroughly and soak several hours, then put them on with clear cold water and boil them gentlv until done; heat a little butter with a little flour in it, add the onion, fry it until it turns yellow, drain off some of the water the lentils were boiled in, add them to the dressing and simmer one-half hour longer before serving. G.J. GREEN PEAS. When the peas are fresh, shell them and wash them in a colander in cold water. Then put them into cold water and let simmer twenty min- utes; season with plenty of butter and salt and a cupful of cream. Canned peas should merely be turned out of the can, liquor poured off the peas, rinsed, and left on to boil. When done add milk, butter and salt. When they have come to a boil once they are ready for the table. Mrs. J. S. Ring. PEA LOAF. Soak four cupfuls of split peas over night. In the morning put them with a small onion into a farina kettle with just enough water to cover, and boil until soft. Drain and pulp through a colander. Beat in a table- spoonful of butter, pepper, salt and three eggs. Boil in a buttered mold or floured cloth one hour. Turn out and cut in slices on the table. Mrs. B. Clayton. FRIED PEAS. Peas are exceedingly nice cooked as above with but little water. When done add butter but no cream. Let fry about three minutes and serve hot. Mrs. J. R. M. STEWED PEAS AND LETTUCE. Take a pint of shelled green peas and two heads of lettuce cut small. Put in as little water as possible to use and not burn, iet boil until tender, VEGETABLES. 471 add a pinch of sugar and another of salt. When done stir in the well- beaten yolk of one egg, two tablespoonfuls of cream and a dash of pepper. Do not allow to boil after the &^^ is added. Serve hot. Mrs. N. K. Brooks. VEGETABLE OYSTERS. Cut the vegetables in thin slices, crosswise, boil in clear water until soft, add a cupful of milk, salt, butter and flour stirred to a cream, boil all together for a few minutes, then serve on toast. P. E. F. SUMMER SQUASH. The white scalloped ones are the best. Take them before the rhine or seeds become hard. Wash and cut in moderately small pieces. Boil in clear water until tender enough to mash. Then place in a colander and drain. Have ready some bread cut in small pieces (not crumbled). Now put a spoonful of good butter in a skillet. When hot put in the bread and stir until brown, then add the squash. Mash and mix well together, and season with pepper and salt. Mrs. E. A. Parcell. SQUASH (HUBBARD). Peel a squash, cut it in small pieces and boil in water that has been salted till done. Drain thoroughly. Then mash, adding two heaping tablespoonfuls of butter and a little salt and pepper. Also cream unless too moist. Mrs. Clara Green. QREENS. Young beet tops, dandelions, spinach, young turnip tops and chicory are very beneficial in the spring and they can all be cooked in the same way. Examine them very carefully, throwing out all wilted or tough ones. Wash them through several waters, so that the sand or grit may all be eliminated, and they are perfectly clean. All greens shrink in boil- ing and so judgment must be used as to the quantity to be cooked for the family. When they are ready for the pot have it one-half full of boiling water that has been salted. Cook till they are tender, drain them, and press them so that all the water will be out. Then season them with a little salt, plenty of pepper and butter. Put them in the oven in the dish for a few minutes, and serve them hot. String beans, peas and spinach should be boile.d uncovered, so as to retain their green color. Mrs. Amy Kent. PLAINLY DRESSED SPINACH. Pick the leaves from the stalks, and wash the spinach in several waters to free it from sand and grit. Put it into a large saucepan with as much 473 VEGETABLES. water only as will keep it from burning; add a small spoonful of salt and turn it frequently till quite tender. Drain it and with a knife and fork cut it in small pieces and add pepper, salt and butter. Serve immediately. Mary Jameson. DANDELION AND 5PINACH GREENS. Gather freshly grown dandelions when the dew is on them. Use equal amounts of dandelion and spinach; pick over carefully, throw into cold v/ater and wash in several waters previously salted. Plunge the dandelion into boiling water, cook one-half hour before adding the spinach; continue the cooking until tender; then drain, add one tablespoonful of butter, a little salt and pepper. Mix well, turn on warm dish and garnish with hard-boiled e.gg. The addition of spinach prevents the bitterness of the dandelion from predominating, and the union will be found very pala- table. It cannot be too well recommended for its healthfulness. Mrs. Maude Blanchard. SPINACH FRITTERS. Boil spinach thoroughly, drain and mince it well; add some grated bread, one grate of nutmeg and a small piece of sugar. Add as much cream or yolks and whites of eggs as will make the preparation of the consistence .of batter; drop the batter into a frying pan of boiling lardv When the fritters rise take out, drain and send to table. E. S. CELERY. Celery makes a pretty ornament to the table and is most healthful as well. The smaller the stalks the more tender. Serve in celery boats, with just enough of the leaves to look pretty. Put in cold water one hour before serving to make it crisp. If necessary to keep for any length of time wet it thoroughly, wrap in a cloth and place in the refrigerators or cellar. In this way it can be kept a week if perfectly fresh when packed away, E. T. CREAM CELERY. Bring one pint of milk to a boil, add the celery chopped fine, then some butter mixed with a little flour, cream and crackers; season to taste and serve. F. P. RICE. Rice has come to be one of the main vegetable dishes of the present day. Wash the rice thoroughly, then put on with just enough cold water to prevent it from burning to the pot (a double boiler is best) which mnst VEGEIABLEb 473 have a close-htting cover and be set on a moderate fire; add salt to ♦laste. The rice is steamed rather than boiled, until it is nearly done, then the cover is removed and a small lump of butter added. Served plain or with cream, sugar and nutmeg. Mrs. Stanley Arnold. FRIED APPLE5. Pare and core the apples, keeping them whole, cut into slices cross- wise, sprinkle with cinnamon, sugar and a little lemon juice. Stand aside for fifteen minutes, then dip each slice into a batter and slide quickly into the hot Ko-nut, fry on one side, turn, and fry on the other. G. R. POTATO CROQUETTES. One pint of mashed potatoes, a pinch of white pepper, one-half tea- spoonful of celery salt, one and one-half tablespoonfuls of Ko-nut, one-half teaspoonful of salt and the yolks of two eggs. Mix together all the ingredients, except the ^gg, and beat until light, then add the yolks of the eggs and mix well. Rub through sieve and add one teaspoonful of chopped parsley. Shape into smooth balls, then into cylinders. Dip in bread-crumbs, then in beaten eggs, then roll in crumbs again. Fry in deep hot Ko-nut. Drain on paper and serve on a hot dish. E. T. CREAMED PEAS. Melt two tablespoonfuls of Ko-nut in a saucepan, add ten drops of onion juice, three tablespoonfuls of flour, one teaspoonful of salt, one- quarter teaspoonful of paprica and one pint of hot milk. Serve in shredded wheat baskets. R. R. FLAKED BEAN CROQUETTES. Three cupfuls of flaked beans, three-fourths of a cupful of boiling water, one-half teaspoonful of salt, one-fourth teaspoonful of paprica and one Ggg, beaten. Mix all ingredients, shape roll in rice flakes, beaten egg iind flakes again; fry in hot Ko-nut until brown. W. W. BAKED SALSIFY. Scrape the roots, wash thoroughly, cut crosswise and boil till tender. Make a cream sauce of one tablespoonful each of butter and flour rubbed together, one pint of rich milk, salt and pepper and heat to boiling point. Butter a baking pan, put in a layer of bread-crumbs, a layer of cream sauce, a layer of salsify and so on till the dish is nearly filled. Pour cream sauce over the last layer, then bread-crumbs and bits of butter ana bake brown. Mrs. E. A. B. 4?4 VEGETABLES. CORN CAKES. One can of corn, three eggs, a small teaspoonful of salt, a tablespoon- ful of sugar, a dash of pepper, a tablespoonful of flour and a lump of but- ter the size of an ^^^. Beat the eggs thoroughly, melt the butter and mix both with the other ingredients. Drop in well-buttered gem pans and bake in a moderate oven. Miss Rurk. CAULIFLOWER AU QRATIN. Boil one whole cauliflower in salted water till tender, then drain and cut rather coarsely. Mix one-half ounce of butter and one ounce of flour together, stir it into one cupful of hot milk till it is thick and smooth, add salt and pepper; stir in one ounce of grated Parmesan cheese and pour this gently over the cauliflower, sprinkle cheese over the top and brown in very hot oven. Serve hot. Mary. POTATOES AND CORN. Chop fine cold boiled potatoes and mix with cooked corn in propor- tion of one cupful of potato to one-half cupful of corn; put three large tablespoonfuls of good dripping into a frying pan. When thoroughly heated serve. Ione Whipple. VEGETABLES AU QRATIN. Boil separately in salted water a head of cabbage, cut into pieces; use any cold vegetables, green peas, asparagus, and the like. Lay some but- ter into a tin pan, then cabbage, then grated cheese; again butter, peas, cheese, and again until all is used, having the last layer of cheese. Bake for one hour in a moderate oven. Emily Brooks. TOMATOES WITH SHREDDED WHEAT BISCUITS. Split into halves shredded wheat biscuits and place in baking pan. Pour over sufficient milk to soak them and over each one a little melted butter. Peel and cut in slices four or five tomatoes; place on the biscuits, dust over a little salt and pepper and bits of butter. Carefully remove to hot dish and serve. This is a very nutritious dish. Bake in quick oven fifteen minutes. Alma Locke. STUFFED ONIONS. Boil white onions in slightly salted water for one hour, changing the water twice. Lift them out and scoop out a portion from the center. Fill the cavity with the dresslngof two tablespoonfuls of bread-crumbs, one large teaspoonful of grated cheese, a little cream, salt, pepper and a little VEGETABLES. 475 of the onion which has been scooped out. Wrap each onion in a piece of buttered tissue paper and twist the paper securely at the ends. Bake in a buttered pan in a moderate oven nearly one hour. Remove the paper, put into a deep dish, sprinkle over a little salt and pepper and pour over melted butter. Mrs. J. H. T. PARSNIP BALLS. Mash and season boiled parsnips. Remove from the fire, and before it cools add one well-beaten egg. When cold make into balls about one- half the size of an ^gg. Dip into beaten egg, then into bread-crumbs. Fry a pale brown in boiling lard or Ko-nut. L. Brooks. BAKED CUCUMBERS (DELICIOUS). Peel five good-sized cucumbers, cut lengthwise and remove the seeds and soft part. Rub one cupful of soft bread-crumbs into butter the size of an t.gg and add one teaspoonful of finely-chopped onion; season with salt and pepper. Sprinkle salt over the cucumbers, fill with the seasoned bread-crumbs and bake until cucumbers are very soft and the filling a nice brown. Adine. STEWED CUCUMBERS. Peel six large cucumbers and cut into slices one-half inch thick; cover with hot water and boil till tender, then drain. Put two cupfuls of cream into a saucepan, season with salt and pepper and one-half tablespoonful of butter. When it comes to a boil drop in the cucumbers and heat through, shaking the pan to prevent burning. Greta M. T. CUCUMBER WITH DRESSING. Peel the cucumbers and let them stand in ice water for one hour. Then slice and place in a bowl. Pour over a mixture of one tablespoon- ful of lemon or vinegar, two tablespoonfuls of olive oil, one-half teaspoon- ful of salt and a dash of cayenne pepper. Nellie R. STEWED OKRA WITH TOMATOES. Wash twelve pods of okra and slice thin. Peel four tomatoes and cut into slices; put in a granite saucepan, add salt and set over the fire to simmer slowly for one-half hour. Add a tablespoonful of butter with a dash of cayenne and serve. Mrs. L. P. M. BAKED MACARONI AND CHEESE. Break it into one-inch pieces, put it on the stove in cold water to which a little salt has been added and boil twenty minutes, stirring lest it 476 VEGETABLES, adhere to the bottom of the pan. Then take a deep dish, butter it well, and place a layer of macaroni, then a layer of grated cheese, adding salt, pepper and butter to each layer. Continue these layers until the dish is full, then cover with sweet milk. Beat two eggs in milk, and pour over Bake three-quarters of an hour. If you shave the cheese very thin it will answer as well as to grate it. Use old strong cheese. Mrs. Annie R. Gregory. SPAGHETTI. Break a package of spaghetti into a saucepan. Cover it with boiling water and add a teaspoonful of salt. Cook ten minutes; then immerse in cold water; drain from a colander and place for a few moments in an oven with door open. Then put a layer of spaghetti into a dish and pour over it a little milk, add a dash of salt and a few bits of butter. Over this sprinkle a layer of grated cheese (Parmesan is the best); add another layer of spaghetti and then cheese, repeating the process until the dish is full, leaving the cheese on top. Place in an oven five minutes, then serve with an extra dish of grated cheese. E. T. VERMICELLI. Boil a quart of milk and drop lightly into it six ounces of vermicelli which has been blanched in boiling water to free it from all impurities. Simmer gently, and stir frequently to keep it from getting into lumps. When tender, sweeten it and send it to table. It takes from fifteen to twenty-five minutes to boil it. Mrs. G. Atwood. VEGETABLE CURRY. A mixture of vegetables may be used for curry. The most suitable are celery, onions, cauliflowers, young cabbages, cucumbers, green peas, French beans, spinach and sorrel. Mince or slice the vegetables. Dis- solve a slice of fresh butter in a stew-pan; roll the vegetables in curry- powder and toss them in the butter till they are one-half dressed. Pour over them as much cream or gravy mixed smoothly with curry-powder or paste as will cover them, and stew till tender. Add a little salt and serve with rice boiled for curry on a separate dish. A tablespoonful of lemon juice is an improvement. If liked a small quantity of mashed potatoes or fried onions and an apple rubbed through a sieve may be added to the curry sauce. Shrimps or prawns may also be added if approved. Charlotte Barber. c4fb Thu is Ihe way Mamma. meJ'<> .o q .o o o o o » u o <>/ Biscuits, Rolls, Muffins, Etc. — Continued. Jolly Boys 152 Johnny Cake 141 Johnny Cake, Old-fashioned 140 Muffins, Berry 142 Muffins, Breakfast »143 Muffins, Buttermilk 143 Muffins, Chicago • 141 Muffins, Corn 140 Muffins, Corn, No. 2 140 Muffins, Cream 141 Muffins, English 141 Muffins, Entire Wheat 142 Muffins, Graham 143 Muffins, Honey 141 Muffins, Ko-nut 439 Muffins, Milk 143 Muffins, Mother's Tea 142 Muffins, Rice 437 Muffins, Eye „ 142 Muffins, Rye, New York Style 142 Muffins, Superior 141 Muffins, Whole Wheat 142 Oatmeal Cake 148 Pancakes, Adam's Ate (Wlrtttr^. ..,.. 151 Pancakes, Au Nature! 150 Pancakes, English 150 Pancakes, French ". 161 Pancakes, New England 244 Pancakes, Rice 150, 440 .Pancakes, Snow 152 Pone, Louisiana Rice 146 Pop-overs, Illinois 144 Pretzels ^..^ 149 Rolls, Cereal ., .. ..... 440 Rolls, Cinnamoli 145 Rolls, -English Breakfast 145 Rolls, Spiced ; . . . . 145 Rolls, Tea 145 Rusk, Delicious Hot , . 146 Scones > i 163 Shortbread^ Scotch 144 Sally Luno, Without Yeast 145 Sally Lunn, with Yeast 439 Shortcake, Breakfast 441 Shortcake, Peach 153 Shortcake, Plain 163 Shortcake, Strawberry 163 Shortcake, Strawberry, No. 2 154 Wafers, Wheat Meal 440 Wafers, Chocolate 143 WafSes Hominy , 152 554 INDEX. Biscuits, Rolls, Mu/ffins, Etc, — Continued. Waffles, Plain 152 Waffles, Rice . 153 Waffles, Soft 153 Waffles, Wilhelm o ... . 152 Brine 387 Carving 41 Beef, Hind-Quarter 46 Beef, Fore-Quurter . „ 46 Beef, Sirloin Roast 43 Beef, Tenderloin Roast............. 43 Birds, Roast 45 Fish, Baked 42 Fowl, Roast 45 Ham, Boiled 45 Helping to Gravy. , 45 How to Carve Gracefully 41 How to Sit When Carving 42 Knife, The 42 Lamb, Fore-Quarter of ............. ^ 44 Lamb, Hind-Quarter 47 Mutton, Leg of 45 Mutton, Saddle of 47 Turkey, Roast ... 45 Veal, Breast of 44 Veal, Fore-Quarter of 48 Veal, Hind-Quarter of.............. 48 Catsups — See "Relishes and Cats^ips" . . . . 400 Cakes (Loaf) Cake, without Butter or Egga ...... 220 General remarks 215 Temperature of Oven 215 To Put a Cake Together 215 Cake, Angel 225 Cake, Angel Food .... 225 Cake, Beautiful 220 Cake, Black 219 Cake, Black Fruit 227 Cake, Bonsalina 229 Cake, Boston Tea 230 Cake, Bread (Raised) 221 Cake, Bride 225 Cake, Campaign 221 Cake, Cliocolate Glac6 223 Cake, Chocolate Loaf 223 Cake, Chocolate Marble 222 Cake, Cinnamon, Mrs. Lett's ........ 230 Cake, Cocoa 229 Cake, Cocoanut Loaf (Two Eggs) .... 222 Cake, Cocoanut Loaf, No. 2 ........ . 224 PAcn Cakes ( Loaf ) — Continued. Cake, Cocoanut Loaf, No 3 230 Cake, Coffee 231 Cake, Convention 226 Cake, Corn-Starch 228 Cake, Date 230 Cake, Dried Apple 219 Cake, Feather 220 Cake, Fig 219 Cake, Fruit, Plain 231 Cake, Fruit (Plantation Receipe) 218 Cake, Fruit, Southern 218 Cake, Tlianksgiving Fruit 223 Cake, Geranium 218 Cake, Gingerbread, Chocolate 232 Cake, Gingerbread, Molasses 232 Cake, Gingerbread, Plain, No. 1 232 Cake, Gingerbread, Soft, No. 2 232 Cake, Gingerbread, Soft, No. 1 231 Cake, Gingerbread, Soft (Excellent) .. 232 Cake, Gold 223 Cake, Gold, No. 2 227 Cake, Graham 219 Cake, Harrison 223 Cake, How to Bake 215 Cake, Honey 219 Cake, Lemon 228 Cake, Lincoln 220 Cake, Maple Sugar 218 Cake, Marble (Brown and White) 227 Cake, Mother's Tip-Top 219 Cake, Mountain 230 Cake, Newport 224 Cake, Nut, Plain 231 Cake, Nut, Sour Cream 230 Cake, Orange 228 Cake, Picnic 231 Cake, Pork 222 C?ke, Pork, No. 2 224 Cake, Pound 226 Cake, "Rebecca" 220 Cake, Scripture 220 Cake, Seed, Old-fashioned 228 Cake, Silver 223 Cake, Sponge, Cheap 229 Cake, Sponge, Hot water 229 Cake, Sponge, Ideal 228 Cake, Sponge, Velvet. ... 227 Cake, Stolla (Raised) 221 Cake, Sunshine 227 Cake, Washington 222 C3ake, Watermelon ...... .......... . 224 INDEX, 555 'Jakes (Loaf) — Contimied Cake, White Lily ,,,...,..-,.. 221 Cake, White Loaf ,...,..«.... 220 Cake, White Sponge 221 Cake, without Butter or Eggs. . . 220 Cakes (Layer) Cake, Banana ,.....,.. c .».. . 238 Cake, Banana, No. 2 • < . • 242 Cake, Birthday (Leroy's) . . , 243 Cake, Chocolate 240 Cake, Chocolate Caramel.., 242 Cake, Chocolate Caramel, No. 2 242 Cake, Chocolate Cinnamon... 241 Cake, Chocolate Cream. . . . • , 235 Cake, Chocolate Wliite 241 Cake, Cocoanut (Candy Pilling) 241 Cake, Cocoanut Cream 237 Cake, Cocoanut White (Yellow Filling) 238 Cake, Dandy (Ohio Recipe) ......... 236 Cake, Devil's Food (Fit for Angels) . . 239 Cake, Fruit (Michigan Recipe) .... = . 237 Cake, Huckleberry 238 Cake, Ice-Cream c . . . . 237 Cake, Illinois 236 Cake, Inexpensive » 240 Cake, Maple 236 Cake, Marshmallow • 237 Cake, Maud S « . . 242 Cake, Minnehaha 236 Cake, Orange - 239 Cake, Orange, No. 2 ,,...... 243 Cake, Peach 244 Cake, Perfection 239 Cake, Pineapple 235 Cake, Prairie 234 Cake, Roll, Jam 244 Cake, Roll, Jelly 240 Cake, Roll, Jelly, No. 2 243 Cake, Strawberry 238 Cake, Tutti-Frutti 239 Cake, Washington 243 Cake, Whipped Cream 235 Cake, Whipped Cream, No. 2 243 Cakes ( Individual ) Almond Squares , . c. ^ < . . . . . 248 Bannocks 250 Blackberry 245 Blueberry 243 Cinnamon Rolls.. c... 249 Uoflfee ..-. .,,..c >.c. 247 Cakes ( Individual ) — Continued. Easter , 245 Eclairs, Chocolate 245 English Wafers 248 Ginger 246 Gingerbread, Chocolate 247 Jumbles, Almond 250 Jumbles, Plain 250 Jumbles, Plain, No. 2 250 Jumbles, Rock Crystal 251 Kisses, Chocolate 257 Kisses, Cocoanut 257 Macaroons, Almond 257 Macaroons, k la Italienne 243 Macaroons, Nut 338 Marguerites 249 Marguerites, No. 2 249 Nut Bars 250 Palm (for Easter) 244 Peach CO 245 Pepper Nuts (German) 248 Spice , . . . o . . ..... 247 Spiders (G«rman) 248 Sponge 247 Sprengela (German) 248 Strawberry 245 Tea 247 Tea, Every Day 248 Tea, Wafers 249 Cookies Cocoanut 252 Chocolate 253 Excellent 251 Five Cent 255 Ginger, Fairy 251 Ginger, Old-Fashioned 254 Ginger, Up-to-date 252 Ginger, No. 1 252 Ginger, No. 2 252 Ginger Snaps 254 Ginger Snaps, No. 2 254 Ginger Snaps, No. 3 254 Ginger Snaps, New York 254 Health 254 Hermits 251 Holland 251 Molasses — < 255 Molasses, No. 2 255 Oatmeal 251 Sand 255 Scotch .c.co...... 253 556 INDEX, PAG^ Cookies — Con tinued. Sugar, Plain = 253 Sugar, Who Can Beat? 253 Sugar (Fine) 253 Sugar, No. 4 253 Doughnuts Doughnuts, Plain 255 Doughnuts, Plain, No. 2 255 Doughnuts, Every-Day 257 Doughnuts, Iowa 256 Doughnuts, Nebraska 256 Doughnuts, Norwegian 256 Doughnuts, Selected 256 Doughnuts, Sour Cream 257 Doughnuts, Whole Wheat 257 Doughnuts, Yeast 256 Krullers (German) 257 Spiders 248 Cake Fillings Apple Filling 234 Banana Filling 234 Candy Filling 241 Caramel Filling , 233 Chocolate Filling 233 Chocolate Filling, No. 2 233, 242 Chocolate Filling, No. 3 234 Cocoanut Cream Filling 237 Dandy Ohio Filling 236 Devil's Food (Fit for Angels) 240 Fig Filling 234 Fruit Filling 234, 237 Heather Filling 233 Huckleberry Filling 238 Ice-Cream Filling 237 Illinois Filling 236 Marshmallow Filling 237 Nut Filling 233 Orange Filling 233 Orange and Pineapple Filling 233 Peach Filling 234 Perfection Filling 239 Pineapple Filling 234 Whipped Cream Filling 243 Yellow Filling 238 "Camping Out" — Special Dishes .... 403 Arranging Stove 403 Bean Bake (Outing Style) 405 Birds, -Broiled 404 Birds (Hunter's Style) 404 Brook Trout (Angler's Style) 405 Camp Life, Prorisions for. .......... 403 PAoa "Camping Out" — Special Dishes — Con'd. Camp Life, Utensils for 404 Clam-Bake 405 Corn Cake 406 Corn Dodgers 406 Fish, Baked in Scales 404 Grouse, Stewed 404 Partridges, Stewed 404 Pigeons, Stewed 404 Potatoes, Roasted in Jackets. .... 406 Canned and Dried Feuits and Vegetables 368 Al Method of Canning Fruit 368 General Method of Canning Fruit. . . . 368 Quick Way to Peel Fruit 379 Sugar per Quart for Various Fruits. . 369 Time Required for Boiling Fruit». . . . 369 Boiled Cider 371 Canned Blackbervies 371 Canned Blueberries 371 Canned Fruit Juices 371 Canned Grapes „ . . . 370 Canned Mincemeat 371 Canned Peaches 370 Canned Pineapple 370 Canned Pineapple (Uncooked) ... . . 370 Canned Plums 371 Canned Raspberries 370 Canned Strawberries, (Wolverine Method) . 369 Canned Corn 372 Canned Peas 372 Canned Pumpkin 372 Canned Tomatoes 372 Dried Fruits (Hygienic and Economical) . 372 Dried Apples 373 Dried Gooseberries 373 Dried Peaches 373 Dried Plums 373 Cereals and Farinaceous Dishes Bannocks 441 Biscuit, Made with Ko-nut 439 Blanc Mange 438 Bromose 451 Bread, Entire WTaeat, Steamed 139 Breakfast Shortcake 441 Chocolate Biscuit 147 Cereal Rolls 440 Corn Bread 439 Corn Fritters 436 Corn Fritters, No. 2 436 INDEX. i}h\ Cereals, and Farinaceous Dishes — Cont'd. Corn-Starch Blanc Mange 438 Cracked Wheat 440 Cracked Wheat, No. 2 441 Farina Gruel 438 Fruit Biscuit 437 Graham Mush 441 Grape Nuts 436 Hominy Croquettes 442 flominy. Fried 442 Hominy, How to Cook 442 Ko-nut Muffins 439 Macaroni, Baked 442 Macaroni, Boiled 443 Macaroni, with Tomatoes 442 Mush, Corn-Meal 438, 441 Mush, Corn-Meal, to Fry 438, 441 Muffins, Berry 142 Muffins, Entire Wheat 142 Noodles, Baked 437 Nutritive Value of Cereals 436 Oatmeal, How to Cook 442 Pettijohn Mush , 441 Prepared Cereals 436 Eiee Cakes , 440 Rice Croquettes , 437 Rice Cutlets 438 Rice Dodgers 440 Rice Griddle-Cakes , 440 Rice Fritters 440 Rice, How to Cook 442 Rice Muffins 437 Rice Patties 437 Rice, to Steam 438 Rye Muffins 142 Sago Porridge 438 Sally Lunn 439 Shredded Wheat Croutons 439 Wheaten Grits , 440 Wheat Meal Wafers 440 Whole Wheat Muffins ..,.. = , . . 142 Chafing-Dish Recipes Anchovy Toast . . . . , ,,,..,. 191 Calf's Liver and Mushrooms..., 194 Chicken Croquettes 187 Chicken Fritters 187 Chicken with Mushrooms 189 Clams jn Toast 193 Creamed Chicken 194 Creamed Lobster, a la Ne\r York 193 Creamed Oysters 19? Chafinq-Dish Recipes — Continued, Creamed Sweetbreads 188 Curried Eggs 188 Deviled Eggs 192 Dried Beef 192 Dried Beef and Eggs 194 Finnan Haddie 191 Fricassed Eggs 18s Frogs' Legs 189 Lobster, a la Nantes 191 Macaroni with Eggs 190 Minced Crab 193 Mutton (Club Style) 190 Omelet 191 Oyster, Pan Roast 190 Oyster Sautes 190 Oyster Stew 190 Rarebit 189 Roe of Shad 190 Scalloped Oysters 191 Shrimps, k la New York 192 Stewed Veal 193 Sunday Night ~,ggs , 187 Tomatoes with Eggs 189 Tomatoes with Mushrooms 189 Veal Fritters 187 Venison Steak 193 Welsh Rarebit 188 Cheese ai7d Cheese Dishes General Remarks ,,.... 167 To Keep Cheese Moist 167 Cheese, Baked 173 Cheese Canapes 170 Cheese Cakes, Lemon 171 Cheese Cakes, Plain 171 Cheese Cakes, Potato 171 Cheese Cakes, Rice 171 Cheese Straws 172, 174 Cheese, Cottage 168 Cheese, Cream 168 Cheese Custards 172 Cheese, Escalloped 170 Cheese, Fondu 170 Cheese, Fondu, No. 2 170 Cheese Curds (German) 174 Cheese, Melted, on Toast 170 Cheese, a Morning Relish 172 Cheese, Mother's Cream 174 Chese, Neufehatel 169 Cheese, Neuveau, French Style 173 Cheese Pudding 169 658 INDEX. Cheese and Cheese Dishes — Contirmed. Cheese, Sage 174 Cheese Sandwiches 171 Cheese, Toasted , 169 Fromage, Dressed 168 Macaroni and Cheese 173 Omelet 168 Omelet No. 2 168 Eamequina of Cheese 169 Rarebit , .,... J89 Slip 173 Souffle 172 Welsh Rarebit .172, 188 CorFEE (See Beverages) 341 Confectionery and Fbuit Coloring Candy, When Sufficiently Cooked 328 Candy, Healthful 327 Caramel, How to Make. 328 Sugar, to Clarify 328 Sugar, Pink for Ornamenting. ...... 328 To Color Cream 327 To Color Green 327 To Color Pink .......... 328 To Color Red 327 To Color Yellow..... 327 To Flavor Candy 328 Candied Cheries 333 Candied Pineapple. 333 Candied Nuts 333 Candy, Almond 330 Candy, Almond Bon-bons 335 Candy, Almon/ Nougat 332 Candy, Almonds, Sugared 335 Candy, Brazilian Nougat 332 Candy, Brazil-nuts Pralines 333 Candy, Butter Scotch o . . 331 Candy, Butter Scotch for a Cold.,... 338 Candy, Butter Taffy 336 Candy Roses 337 Candy, Caramels, Atlantic City Recipe 334 Candy, Caramels, Baltimore Recipe. • 330 Candy, Caramels, Chocolate 337 Candy Caramels, Cream Chocolate... 334 Candy Caramels, Sugar Chocolate... 334 Candy, Chinese Fruit 330 Candy, Chocolate Creams, No. 1 334 Candy, Chocolate Creams, No. 2 335 Candy, Cocoanut Drops 329 Candy, Cocoanut Jap 833 Candy, Cough 338 Candy. Cough Drops. .coco».»»....<. 880 CONFECTIONEBT AND FbUIT COIiOmNQ— Continued. Candy, Cream Dates 333 Candy, Everton Taffy 332 Candy, Fig, No. 1 330 Candy, Fig, No. 2 330 Candy, Fudges 332 Candy, Fruits, Candied 333 Candy, Ice-Cream 336 Candy, Lemon Drops 329 Candy, Maple 331 Candy, Molasses 336 Candy, Nougat 332 Candy, Nut 820 Candy, Nut and Popcorn 338 Candy, Nut Macaroons 338 Candy, Peanut Brittle , 330 Candy, Peppermint Drops 320 Candy, Potato 331 Candy, Ribbon 331 Pineapple Glac6 331 Pop-corn Balls 336 Macaroons of Nuts 329 Maple Syrup, A Sugar Off 337 Walnuts, Frosted ... 337 Custards, Creams, Desserts, Etc. A New Dessert 305 Apples ft la Empress..... 304 Apple Foam, No. 1 304 Apple Foam, No. 2 309 Apple Island 304 Astrakhan Snow 308 Baked Apples 303 Baked Apples in Mold 300 Banana and Lemon Juice • 308 Banana Delight 308 Bananas and Cream 303 Banana Snowball 805 Blanc Mange, Corn-starch 295 Blanc Mange, Chocolate 298 Blanc Mange, Fruit 311 Blanc Mange, Sea-moss 314 Blanc Mange, with Cupid Sauce 296 Blueberry Dessert (Delicious) 315 Blueberries and Shredded Wheat 312 Bromangelon, Snow 303 Buttered Apples 303 Charlotte, Apple 301 Charlotte, Chocolate 298 Charlotte, Orange 296 Charlotte, Peach ,....»<>.,..... c . o c 297 INDEX. 559 Custards, CEEAMa, Desserts, Etc.— Cont'd. Charlotte, Kaapberry 296 Charlotte Kusse, with Pineapple 310 Chestnuts, Dessert of ...,, 302 Chocolate Frappe , . 294 Chocolate Mousse 300 Chocolate Profiteroles 299 Coffee Jelly 292 Coffee Mold 292 Compote of Cherries 315 Compote of Pears 303 Compote of Pineapple 296 Corn-starch Mold and Candied Cherries 301 Macaroons 257, 246, 338 Meringue, Plain , 302 Meringue, Date 296 Meringue, Orange , „ 314 Meringue, Peach 294 Meringue, Strawberry, in Shredded Wheat Baskets „ 305 Molded Prunes 308 Moonshine «...,.. 297 Nut and Fruit Mold 302 Orange Ambrosia 303 Orange Honey 309 Orange Vol-au-vent 313 Orgeat 303 Peach Snowdrift , „ . . . 293 Peach Surprise, No. 1 293 Peach Surprise, No. 2 296 Peaches, Crushed 301 Peaches, with Shredded Wheat ... 312 Pears a la Naturel . 303 Pears a5 a Dainty 304 Pineapple Dessert. . . 314 Prune Whip 31Q Khubarb Dessert 293 Rhubarb Sauce » ».....,. . 31g Rice Mold, Texas Style .... 300 Rice Popple 306 Salted Almonds - . „ 302 Snowball 293 Society Dessert , 313 Souffle, Chocolate 295 Soufflg, Oatmeal 292 Souffle, Quince 316 Cream, Chocolate, Bavarian 300 Cream, Chocolate in Molds 298 Cream, Chocolate Renversec 299 Cream, Coffee, Bavarian 296 Cream, Date , 316 Cream, Ginger . . . u . » . . , , o c . « . ^ c . 297 Custards, Creams, Dessebts, Etc. — Cont'd. Cream, Golden 315 Cream, Imperial 299 Cream, Italian 301 Cream, Macaroon, Whipped 301 Cream, Spanish 312 Cream Puffs, No. 1 314 Cream Puffs, No. 2 315 Custard, Apple, Fried 290 Custard, Apple, Plain 290 Custard, Brown 291 Custard, Chocolate 290 Custard, Cream 314 Custard, Cup , . , , 289 Custard, Cup, Boston, 291 Custard, Lemon c. . . 290 Custard, Michigan ,..,... 280 Custard, Morris 291 Custard, Plain 291 Custard, Rice 290 Custard, Royale 291 Currant Snow , 315 Pessert Surpassing Ice-Cream 297 Easter Eggs , 295 Eclairs ^ ^ ^\\ Fairy Pudding 293 Float, Plain 312 Float, Strawberry 294 Floating Island 294 Flummery, Currant 309 Flummery, Grape , 309 Flummery, Peach -. . . 309 Flummery, Raspberry 309 Frosted Orange 294 Frozen Cdnfectionery 292 Fruit Salad, No. 1 310 Fruit Salad, No. 2 310 Fruit Salad, No. 3 311 Fruit Shortcakes 311 Gelatine Snow 315 General Remarks 289 German Pancakes , 313 Health Dessert 311 Hen's Nest, a Fancy Dish 311 Himmel Futter 314 Ideal 309 Ising-glass Nut 306 Jelly Tarts 309 Lemon Patties 313 Souffle, Strawberry „ 313 Spanish Fruit Salad. , , ......... 304 Stewed Apples, .,'., = ,.„., o o., . 302 560 iNDEX. PAQB Custards, Creams, Desserts, Etc, — Cont'd. Strawberries with Shredded Wheat., 312 Strawberry Delight , 306 Tapioca and Strawberries _ 308 Trifle, Apple ,,..,...,. 307 Trifle, Fruit ...,,.. 307 Trifle, Gooseberry 307 Trifle, Grape 307 Trifle, Lemon 307 Trifle, Peach 307 Trifle, Pineapple 307 Vanity Fair 293 Dairy Butter Making „.,„.„..»,.... 499 Brine, to Preserve Butter. , = ...,.<, » . 499 Care of Pans and Cans ...,,..,.,, , . 499 Cheese, How to Make . . 167 Cheese, Cream , . 168 Cheese, Cottage 168 Cheese, Sage .,,,. = .. . 174 Slip ....... 173 Cheese Dishes = ...168, 174 When to Skim Cream 499 To Make Good Butter. .,.«.... .o ... . 499 OiNNER Giving Afternoon Teas , , . . « - . . . . 26 A Good Dinner with Moderate Means 16 Arranging the Table 16 Arranging Guests at a Table. ....... 15 Bonbonni&res 23 Coimtry Dining-Rooms 18 Crystal, Dining-Room 18 Dinner a la Russe 19 Dinner Table Decorations. ... ...... , 17 Dinner Table Novelties .............. 17 Etiquette, Table 20 Favors at a Dinner , 23 Good Humor at Dinner .............. 16 Harmony of Colors 16 Holiday Dining-Room and Table .... 18 Home Dinner. The 24 Home Luncheon Menu. 26 Informal Dinner 19 Informal Dinner Courses 19 Lighting the Table 17 Luncheons 15 Modern Home Luncheons 25 Reply to an Invitation to Dinner. ... 16 Russian Tea ...................... 26 Scotch Tea o ,..<,.,,-, o «.. o o o . o , o , o ,o. c ?<5 Dinner Giving — Contitmed. Serving the Dinner 19 "Setting" the Table 16 Special Menus 28 Special Menus, St. Patrick's Day 28 Special Menus, Easter Sunday 29 Special Menus, Fourth of July 30 Special Menus, Halloween 31 Special Menus, Thanksgiving Day. ... 32 Special Menus, Christmas 33 Special Menus, St. Valentine's Day, , . 34 Special Menus, Washington's Birthday 35 Supper Parties .,.,....,.. 27 The Clever Host and Hostess ......... 15 Dumplings and Puddings . 259 Dyeing and Coloring Butternut Bark as a Dye 500 Family Dyes 500 Preparing Goods for Dyeing 499 Treatment of Goods after Dyeing 499 To Color Tan 500 To Color Lilac 500 To Color Scarlet 500 To Color Blue . 500 To Color Cotton Blue 502 To Color Purple , 501 To Color Green ........... 601, 502 To Color Salmon 501 To Color Sky Blue 501 To Color Yellow 501 To Color Brown 501 To Color Black 502, 503 To Color Crimson . . . 602 To Color Claret SaS To Dye Furs 603 To Bleach Goods 502 Walnut Bark as a Dye. ............. 600 Economics for the House Care of Wooden Water Pails. ........ 495 Care of Dish Cloths and Towel» 495 Care of Kid Shoes and Boots. . . - 497 Cement for Aquarium 498 Cement for Cracks in Stores 496 Cracks in Stove Pipes 497 Furniture Varnish, How to Make 495 Indelible Ink, How to Make 496 Indelible Ink, How to Make. No 2 496 Polish, Hardwood Floor 493 To Brighten Matting.,.. 492 Tc Brighten OiJ Cloth ... ..,,.,.... . 49P, INDEX. 66i ElCJONOMlcs FOB THE HOUSE — Continued. To Clean Grease from Carpets 492 To Clean Felt Hata 496 To Clean Mica 497 To Clean Kid Gloves 495 To Clean Paint 492 To Keep Glue Liquid 495 To Keep Plaster Casts 498 To Make Mucilage for Labels 497 To Polish Brass 494 To Polish Copper 494 To Polish Glass 494 To Polish Nickel-Plated Ware 494 To Polish Silver 494, 497 To Polish Tin 494 To Regulate Clocks 498 To Remove Grease from Glass 492 To Remove Ice from Windows 497 To Remove Rust from Steel 494, 496 To Remove Mildew Stains 492 To Remove Stains from China 494 To Remove Stains from Marble 493 To Restore Color 493 To Restore Color in Fabric 493 To Restore Furniture 493 To Restore Gilt Frames 493 To Rub Up Woodwork 495 To Stiffen Crepe Veils 496 To Strengthen Glassware 494 To Treat Canned Goods 495 To Treat New Iron Ware 495 To Scour Knives. 494 To Wash Corsets 496 To Wash Feather Pillows 493 To Japan Tea Trays 498 To Keep Moths Out of Carpets 497 Sensible Way to Dust <,...., 497 Eqbs and 0MEI£TS Eggs, a la Havana ,...,.... 177 Eggs, a la Mode , . . . 178 Eggs, Atlantic City Style 185 Eggs, Baked with Asparagus 177 Egga, with Celery ,...,.. 177 Eggs Colorado Style ,. 186 Eggs, Columbus 183 Eggs, Cooked without Boiling 176 Eggs, Creamed, Royal 180 Eggs, Creamed, No. 2 , 181 Eggs, Deviled .....o 177 Eggs, Dt,viled, No. 2. 186 Eggs, Baked ...................... 178 :...oo.,„.oo,,.oo... ITS Eggs and Omelets — Continued. Egg Butter 177 Egg Pastel 178 Egg Salmagimdi 181 Egga, Served in Cups 177 Eggs and Bacon 185 Egg Toast 182 Eggs, en Marinade, French Style 177 Eggs, Escalfados, Spanish Style 184 Eggs, Fondu, Canadian Style 179 Eggs, Fondu au Gratin, Canadian Style 182 Eggs, Fricasseed 181 Eggs, Fried 180 Eggs, Fried, with Tomatoes 181 Eggs, Hard-boiled, Served Cold 179 Eggs, Hard-boiled and Giblet Sauce.. 179 Eggs, How to Preserve for Winter Use 175 Eggs, How to Test, Good and Bad. . . 175 Eggs, Hungarian Style 179 3, Maitre d'Hotel 178 3, Mejidos, Spanish 179 Eggs, Moonshine 182 Eggs, Nuremburg Style 185 Eggs, on Toast 182 Eggs, Pickled 180 Eggs, Pickled, No. 2 180 Eggs, Poached, Spanish Style 183 Eggs, Potted 181 Eggs, Revueltos, French 178 Eggs, Rissoles with Ham 179 Eggs, Scrambled 183 Eggs, Soft-boiled 176 Eggs, Spanish Style 183 Eggs, Steamed 176 Eggs, Stuffed, a la Hot Springs 186 Eggs, Sunshine 182 Eggs, Swiss Style 183 Eggs, to Preserve (Method No. 1) . . . 175 Eggs, to Preserve (Method No. 2)... 176 Eggs, to Preserve (Method No. 3)... 176 Eggs, with Brown Sauce 181 Eggs, with Onion , 185 Egg-Omelet , 184 Omelet, a la Poulard, French 184 Omelet, Rum 184 Omelet, Souflfle I8O Omelet, Spanish 180 General Remarks 175 Tortilla, Sweetmeat .... 182 Tortilla, with French Beans... 185 TmiiHa with ParsJey .,,.,„<,„, , 184 562 INDEX. Fabijmaceous Dishes (Sec f. 436). Pisn AND Shell Fish A Brain Food ..,.»,„ ,,,,..., - 65 Baked Fish, with Oyster Dressing., ~ 78 Bass, Baked o ............ . 71 Bass, Fried with Bacon. 67 Brook Trout 65 Brook Trout, Angler Style. ......... 405 Cod, Boiled, Cream Sauce. .......... 68 Cod, Cutlets of 73 Cod, Fresh, Baked ...,.......,, 67 Codfish, Fresh, Creamed ..» c. ...«,, . 75 Codfish, Picked , .... 74 Codfish, Salt, Creamed = ..„,oo 75 Codfish, Baked .....o 74 Codfish and Potatoes, Baked. .. o. c . „ 74 Codfish Fritters ,...,... 78 Cod-Roe, on Toast c .. . 75 Cod Sounds and Tongues.. ». ... 78 Delicious Lenten Dish 79 Eels, Broiled ......... 74 Eels, Fried ,......,. .,, 73 Eels, Stewed ............ . 74 Finnan Haddie, a la Delmonico ...... 78 Finnan Haddie, Creamed.. ...... .75, 191 Finnan Haddie, Fried. 71 Fish Balls 76 Fish, Baked in Scales. 404 Fish Cakes 77 Fish Cakes, No. 2 78 Fish Chowder lb Fish Chowder, Boston Style. ........ 76 Fish Croquettes 77 Fish Croquettes, No. 2 = 77 Fish Cutlets 74 Fish Fritters 76 Fish Steaks, Fried ,..,..,... 75 Fish Turbot , 73 Fish Turbot, No. 2 73 Fish Turbot, No. 3 .... 79 Flounders, Boiled ..,,,........ 71 Force Meat for Baked Fish. ......... 66 Haddock, Baked 65 Halibut, Boiled 71 Halibut "nmbale ... 77 Herring, Scalloped ..,.,..... 79 How to Cure and Smoke Fish. ....... 80 Mackerel, Fresh, Boiled. 66 Mackerel, Salt, Boiled .............. 66 Mackerel, Salt, Broiled 80 jPanada for Fish . , , « o o , . o o o,c , . o . . » 77 PAOB Fish and Shell Fish — Continued. Perch, Fried 72 Pickerel, Baked, Oyster Sauce 66 Pike, Baked 68 Pike, Baked, No. 2. . , 68 Red Herring 72 Roe of Shad 190' Salmon Entree 69 Salmon, Boiled 68 Salmon, Broiled 68 Salmon, Creamed 70 Salmon Cutlets 72 Salmon, Steamed 70 Salmon Mold 79 Salmon, Molded 70 Salmon, Scalloped 69 Salmon, Scalloped, No. 2 69 Salmon Turbot , 69 Sardines, Broiled 72 Shad, Baked 70 Shad, Broiled 70 Shad, Planked, Baked 70 Shad Roe, Fried 79 Spanish Cod 71 Smelts, Pried 67 Sturgeon, Boiled 66 To Cure and Smoke 80 Turbot 73, 79 Whitefish, Salt, with Cream Sauce. . . 80 Whitefish, Baked ... 66 Shell Fish Clara Bake (See Chap. "Camping Out") Clam Chowder 93 Clam Fritters 92 Clams, Little Neck 91 Clams on Toast. 92, 193 Clams, Roasted 92 Clame, Steamed 91 Crab Croquettes 90 Crabs, Deviled 91 Crab Farcie o 91 Crab, Minced o 193 Crab, Potted 90 Crab Scallops 91 Crabs, Soft-shell, Broiled.... 90 Crabs, Soft-shell, Fried 90 Frogs' Legs, Broiled 93 Frogs' Legs, Fricasseed 94 Progs' Legs, Fried 94 Frogs' Legs, Stewed 94 How to Cook ...................... 81 Lobster, a la Atlantic City. . . o , , c o . <. 88 INDEX. 563 Shell Pish — Contiime^L Lobster, a la Nantes 191 Lobster, Boiled 87 Lobster, Creamed 88 Lobster Croquettes 89 ^ Lobster Farcie 89 Lobster, Newport Style 87 Lobster Patties 89 Lobster, Sauce for 88 Lobster Sausages 89 Lobster, Served Cold 89 Lobster Stew 81 Mussels, Boiled 90 Oysters, Baltimore-French Style 84 Oysters, Broiled, Philadelphia Style.. 82 Oysters, Broiled, Plain 84 Oyster Chowder 83 Oysters, Creamed on Toast 85 Oysters, Creamed, No. 2 85, 192 Oyster Croquettes 83 Oysters, Curried 84 Oysters, Fried, Mother's Recipe for. . . 82 Oysters, Fried, No, 2 82 Oysters, Italian Style 85 Oysters, Mock 86 Oysters, Pan Roast 190 Oyster Pancakes 84 Oyster Patties 82 Oyster Patties, No. 2 83 Oyster Pie, Boston Style 86 Oyster Rarebit 93 Oysters, Roast 83 Caster Rolls 83 Oyster Sautes 190 Oysters, Scalloped 84, 191 Oyster Soup (See 'Tkleat Soups") Oysters, Steamed 83 Oyster Stew, Milk or Cream .85, 190 Oyster Stew, Plain 85 Oyster Toast 93 Oysters, with Macaroni ............. 93 Shrimps, a la New York. .,.,..,...- 192 Shrimps, Creamed .,..., 92 Shrimps, Creamed, on Toast. ........ 92 Shrimps, with Thick Sauce. . . ... 92 Terrapin, Diamond-back ............ 87 Terrapin Steak 87 Terrapin, Stewed 8o Terrapin, Stewed, with Cream. ...... 87 When in Season, o o - . , o ... „ « . . , , . . 81 fcTisa Sauces 388 Fhostings and Cakkb (See "Icings") FaKSH Fruits and Uow to Seeve Them Apples 421 Apple Dainty 419 Apple Foam 309 Banana Dessert 421 Banana Snowball 305 Bananas and Lemon Juice 308 Cantaloupe, How Served 310 Chestnuts Crystallized with Caramel. 422 Chilled Watermelon 416 x Cream oi Cherries 418 V Crystallized Oranges 421 Crystallized Lemons 421 Currants, Iced 419 Date Cream 316 Figs, as a Dessert. 420 Fresh Raspberry Compote 420 Fresh Strawberry Compote 420 Frosted Oranges 294 Fruit Glace 422 Fruit Mold 302 Fruit Salad, Spanish 304 Fruit Salad, Cuba Style 310 Grapes 417 Grape Fruit Served in Basket 417 Grapes, Iced _ 420 Mixed Fruits 417 Molded Oranges 418 Molded Prunes 308 Muskmelons 418 Nuts and Raisins..... 418 Orange Compote 420 Oranges in Fancy Shapes 420 Orange Meringue 314 Orange Salad 419 Oranges, Sliced , 421 Oranges and Strawberries in Basket.. 417 Peaches, a Dessert of. 421 Peaches and Cream 418 Pears , 417 Pineapplfe Dessert 417, 314 Pineapples for the Table ........ 419 Plums . . . .. 416 Raisins 417 Raspberries, Iced 419 Strawberries au Naturel 41Q Strawberries, au Naturel, No. 2. . 416 Strawberry Float 294 Strawberries, with Cream 419 Strawberry SouflSe .,.„,,.,,„..- 313 564 INDEX. JFbesh Fbuits and How to Seeve Them — Continued. Stuffed Dates 421 Stuffed Dates, No. 2 422 Stuffed Prunes 421 To Preserve Apples for Winter Use. .. 416 To Preserve Grapes for Winter Use.. . 416 Watermelon, au Naturel 421 Game and Poultet 95 Gabnishings Carrots as a Garnish. ..... , . » . . . , . 398 Green Peas as a Garnish. 398 Ham as a Garnish 398 Olives as a Garnish 398 Turnips as a Garnish 398 To Garnish Puddings 399 To Garnish Salads , 399 Home, The , 488 homekeepino not housekeeping........ 410 Household Hints Avoid Metal Utensils 504 Deodorizer, A 504 Papering Walls 504 To Clean Vinegar Cruets 504 To Crystallize Grasses 504 To Escape from a Burning House. . . . 503 To Grease a Griddle 504 To Make Sweeping Caps 504 To Keep Lamp Chimneys Clean 503 To Remove Putty from Old Windows. 503 Varied Uses of Lemon ... o ......... . 504 Ice-Ceeiam and Ices Are Ices Healthful?...,.,..,....,.. 317 Flavorings, Convenient and Inexpen- sive 326 General Directions for Making — ... 317 Frozen Bananas 324 Frozen Fruits, Mixed 325 Frozen Oatmeal Flakes .......... 325 Frozen Peaches 324 Frozen Pineapple Custard. .......... 324 Frozen Tutti Frutti 324 Ice-Cream, Baked Apple .. . 320 Ice-Cream, Bohemian ....c. 319 Ice-Creara, Brick o., .o ....... . 319 Ice-Cream, Cherry , 319 Ice-Cream, Chocolate 318 Ice-Cream, Chocolate Cream. . o,.,.. . 320 Ice-Cream, Coffee ....... .« 318 Ice-Cream, Crushed Fruit- o „,,„,.„ on 320 PAQB Ice-Ceeam and Ices — Continued. Ice-Cream, Ginger 319 Ice-Cream (Paris Exposition Recipe) 320 Ice-Cream, Pistachio 318 Ice-Cream, Raspberry 319 Ice-Cream, Strawberry 318 Ice Vanilla 317 Ice without Cooking 317 Ice without Eggs 317 Ices, Apricot 320 Ices,- Cherry 321 Ices, Currant 321 Ices, Grape 321 Ices, Lemon 321 Nesselrode Pudding 323 Pineapple, Iced , 325 Pineapple Julep 326 Sherbet, Coffee 322 Sherbet, Fruit 322 Sherbet, Grape 323 Sherbet, Lemon, No. 1 322 Sherbet, Lemon, No. 2 322 Sherbet, Milk 321, 348 Sherbet, Orange 322 Sherbet, Pineapple 321 Sherbet, Pineapple and Orange 326 Sherbet, Raspberry 322 Sherbet, Strawberry 323 Sherbet, Turkish 323 Souffle, a la VaniUa 323 Souffle, Charlotte Russe, Frozen...... 324 Souffle, Frozen 325 Souffle, Ice-Cream , 324 Icings How to Make. , , . . . o <> . . , . , 216 How to Ornament Cake. . . . . « 216 Sugar, to Clarify 328 Sugar, to Color 327 Sugar, to Flavor 328 Icing, Boiled 216 Icing, Chocolate 217 Icing, Chocolate and White 217 Icing, Cocoa 217 Icing, Date 216 Icing, Fig 216 Icing, Glace • 223 Icing, Lemon 217 Icing, Maple Sugar 218 Icing, Plain 216 Icing, Raisin o . <> o 218 Icing, Vanilla „ .^ ,.,,„,„„„„.„ , 217 INDEX. 565 PAQB Infants How to Feed Them 519 What to Feed Them 519 Artificial Milk 519 Drainage '. 521 Happiness of Children 521 Home of Childhood, The 521 Milk to Resemble Mother's 519 Nursery, The 520 Nursery Walls 521 Ventilation 520 White Rubber Nipples, Danger of . . . . 520 Kitchen, The , 488 Ko-NuT . 434 Laxjndky, The To Clean Gold and Silver Braid. ... To Prevent Rust on Flat Irons To Remove Ink and Rust from Cotton To Remove Ink and Rust from Linen. To Remove Stains from Cotton To Remove Stains from Linen To Wash Cotton Clothes To Wash Flannels To Wash Corsets To Wash Feather Pillows To Wash Blank-its Soap, Soft, How to Make Soap, Hard, How to Make Excellent . . To Make Starch Washing Fluid, How to Make. ,,...., MJBIATS Beef, Beef Beef, Beef Beef, Beef, Beef, Beef, Beef Beef Beef, Beef, Beef Beef Beef Beef Beef Beef Boiled, with Cabbage. ..,.,. . Brain. Fried. .... ......... Corned ...o ..... . Croquettes 1 1 8, Dried, with Cream, No. 1 Dried, with Cream, No. 2 , . . . . Dried, and Eggs , Filet of, Larded . for Winter Use , . . Heart, Stuffed How to Roast, No. 1 How to Roast, No. 2 - Kidney, Stewed ..,,.,... , Kidney, Tortilla , Kidney, with Mushrooms. ..., . Liver, Fried .......... c. ,. ... , Liver, No. 2 .. o.. o ..» ,,,,,.,, , Loaf No 1.- .,„„,„.._,., 490 490 490 490 490 490 489 490 496 493 491 491 491 490 491 114 118 114 126 116 120 194 114 387 11? 113 114 119 120 121 117 119 115 Meats — Continued. Beef Loaf, No. 2 , llf» Beef Patties, No. 1 118 Beef Patties, No. 2 118 Beef Pie, with Potato Crust 116 Beef Pot Roast 115 Beef Scrapple 288 Beef, Spiced 1 IG Beef Stew, Irish 117 Beef Stew, Spanish Style 121 Beef, Tenderloin of, with Mushrooms. 118 Beef, Tenderloin of, with Oysters.... 118 Beef Tongue, Boiled 117 Beef Tongue, Cold 131 Beefsteak, Breakfast Dish of 120 Beefsteak, Broiled 113 Beefsteak, Curried 116 Beefsteak, Hamburger 119 Beefsteak, Rolled 115 Beefsteak, Smothered 117 Beefsteak, with Dressing 120 Beefsteak, with Onions, No. 1 113 Beefsteak, with Onions, No. 2 115 Beefsteak, with Potatoes, Roasted. ... 115 Calf's Brain, Fried 118 Calfs' Head 126 Calf's Liver, Baked 119 Calf's Liver and Mushrooms 194 Calf's Liver, Fried with Bacon 116 Veal Bondinettes 124 Veal Birds 132 Veal Cheese 125 Veal Cutlets, with Vermicelli 125 Veal, Entree of 126 Veal Loaf, No. 1 124 Veal Loaf, No. 2 125 Veal, Loin of, Roast 125 Veal, Odd Bits of 121 Veal Oysters 124 Veal Pie, Baked 124 Veal Sweetbread Salad ............. 197 Veal, Stewed 193 Veal Sweetbreads, Creamed 188 Veal Sweetbread Croquettes, with Mushrooms 123 Veal, Tripe Stew 131 Veal, with Oysters 126 Veal, with Yorkshire Pudding... 132 Cornish Pastry 132 Frozen Meat, How to Thaw. 112 How to Broil 112, 113 How to Keep Meat , , o . . „ „ „ . . 127 36 566 INDEX, Meats — Con tinned. How to Keep Meat from Flies....... 112 How to Select Meat Ill Lamb Salad c. 197 Lamb, Stewed 123 Meat Pie 120 Mutton, Breaded 122 Mutton Chop9, Broiled. 123 Mutton, Club Style 190 Mutton Patties 122 Mutton Pie , 121 Mutton, Ragout of 122 Mutton, Roast 121 Mutton, Stewed, Irish..... ...... o . . 123 Meat and Fish Sauces. ............. 388 IFork Pork Chops, Fried = ..o .c». . .. .. 128 Pork, for Winter Use ..... o ....... . 387 Pork, Ham and Eggs, Fried. ........ 129 Pork, Ham, Boiled 129 Pork, Ham, Cold 131 Pork, Ham, Maryland, Baked. ...... 130 Pork, Ham, Tortilla of... 131 Pork Head Cheese 131 Pork, Lard, to Try Out. ............ 112 Pork, Loin of, Roast. ............... 127 Pork, Pig's Cheek 128 Pork, Pig's Feet, Pickled ....... 131 Pork, Pig, Roasted 130 Pork, Pig^ in a Blanket 551 Pork, Saddle of, Roast. , 128 Pork, Salt, Equal to Fresh. . .... 127 Pork, Salt, Fried 127 Pork Sausage, Bologna ............. 130 Pork Sausage, Cased 129 Pork Sausages, Country , . . 129 Pork Sausage Croquettes ........... 130 Pork Sausages, Frankfort, How to Cook 129 Pork Sausages, Scrambled .......... 130 Pork Spare Ribs, Roast 128 Pork, Tenderloins of 128 Pork, to Cure Bacon 387 Pork, to Cure Hams. 387 Time Required to Boil Meats. ....... 112 Time Required to Roast Meats...... Ill To Clarify Drippings ........... 112 QIeat and Fish Sauces Aromatic Seasoning ............... 397 (Tolorings for Gravies... 397 Herbs for Winter. .,. o., o ., ... ..... . 397 Bkom Meat and Pish Sauces — Continued Sauce Accompaniments for Meats . . . 397 To Brown Butter 396 To Brown Flour 396 To Make Plain Mustard 39« To Make French Mustard....... 396 Sauce, Apple 395 Sauce, Asti'akhan 395 Sauce, Bechamel 393 Sauce, Bechamel, 'White ........... 390 Sauce, Blonde Fish 396 Sauce, Brown 390 Sauce, Butter ... 389 Sauce, Caper 392 Sauce, Celery 393 Sauce, Chutney .................... 393 Sauce, Cider Apple. 395 Sauce, Cranberry 389 Sauce, Cream ...................... 388 Sauce, Curry .............. ..... 389 Sauce, Curry- Powder .............. 391 Sauce, Drawn Butter .............. 388 Sauce, Egg 392 Sauce, Egg No. 2 ............... 392 Sauce, Fish, Sour 396 Sauce, Game .,.,.. 394 Sauce, Garibaldi 393 Sauce, Grerman 390 Sauce, Giblet 388 Sauce, Governor . , 394 Sauce, Herb 389 Sauce, Hollandaise 393 Sauce, Horseradish 394 Sauce, Horseradish, No. 2........... 39S Sauce, Horseradish, No. 3 39a Sauce, Lobster .................... 395 Sauce, Mint .................. 390 Sauce, Mushroom 391 Sauce, Mushroom, No. 2 392 Sauce, Onion , 394 Sauce, Orange, Pickle of.... 394 Sauce, Oyster 389 Sauce, Russian 394 Sauce, Salmon .................... 390 Sauce, Shallot .... ..... ... 392 Sauce, Tomato 399 Sauce, Tartar 391 Sauce, Tartar, No. 2. .............. . 391 Sauce, Tart Beef 391 Sauce, White ... .............. 392 NotTBISHING PrOPEBTIES OF VARIOUS PoODS 411 INDEX 587 iSTiriSANCES About the Housb Bed-Bug Exterminator ,.,., 549 Bed-Bug Exterminator, No. 2 549 To Destroy Moths 549 To Keep Moths Out of Carpets 497 To Kill Cockroaches 549 To Kill Cockroaches, No. 2 549 To Treat Rats and Mice 549 Nuts a.nd How to Use Them Almond Candy ......... = ,.., = . o.. . 330 Almond Pudding .................. 446 Almonds, Salted 302 Brazil Nuts, Pralines. 333 Bromose 451 Chestnuts, Crystallized 422 Chestnut Croquettes ............... 451 Chestnuts, Dessert of .............. . 302 Chestnut Salad 452 Corn Pudding c . . 450 Fruit and Nut Cocoa. 451 Hard Sauce of Nuts 449 Hazel Nut Cakes 449 Hazel Nut Tarts 450 Nut Ambrosia 451 Nut Butter Sandwich^ 448 Nut Bread 450 Nut Candy 329 Nuts, Candied 333 Nut Com Pudding 450 Nut Croquettes 446 Nut Loaf 445 Nut Loaf, No. 2 445 Nut Mold 302 Nut Sauce .... = ..... 449 Nut Sandwiches 450 Nut Soup 446 Nut Soup, No. 2 446 Peanut Beans 446 Peanut Butter Sandwiches 450 Teanut Pound Cake 448 Piessed Protose Loaf. 447 Protose 451 Protose Chops 449 Protose Roast, with Brown Gravy.... 447 Salted Almonds .448, 451 Salted Peanuts 448 Salted Pistachio Nuts 448 Soup Stock, Nut................... 451 ^Qur Salad Dressing for Nuts, ...... 447 Walnut Dessert 447 Walnut Salad ..,.......„.„.. 480, 481 Parties fob Children Birthday Cakes 258 Brownies 258 Cinderella Cakes 258 Colonial Hats 550 Consomme, St. Valentine 551 Egg Nests on Toast 551 Favors 24 Hen's Nest 311 Little Pigs in Blankets 551 Marguerites 249 Nougat Candy 332 Nut Cartoons 550 Olives, a la Natural History 551 Turtle Sandwiches 162 Shredded Wheat Baskets with Fruit. . 312 Stuffed Dates . 422 Pastry, Pies and Tarts General Remarks -..,.....,.. 201 Gloss on Pie Crust 202 Good Pastry, How to Make 201 Odds and Ends of Pie Crust 202 Oven, Temperature of... 201 Puff Paste, How to Make 202 Puff Paste, No. 2 203 Puff Paste, Fine 203 Substitute for Lard 202 Piea Pie, Apple and Raisin 204 Pie, Apple Custard 206 Pie, Apple, Old-Fashioned 205 Pie, Apricot Custard 206 Pie, Banana Cream 206 Pie, Blackberry 207 Pie, Butterfly 213 Pie, Cheese 213 Pie, Cherry 206 Pie, Chocolate Cream 208 Pie, Cocoanut Cream 208 Pie, Crab Apple Marmalade 207 Pie, Cream ....,...,..,. 212 Pie, Cream Pruna 206 Pie, Currant 207 Pie, Custard , . 211 Pie, Custard, No. 2 211 Pie, Date 209 Pie, Deep Apple 205 Pie, Deep Plum , . 205 Pie, Egg Mincemeat 212 Pie, English Apple 205 Pie, Gooseberry --..,.,.. o ..,-,,,.. , 211 568 INDEX Pies — Conlinued. Grape Marmalade 207 Green Apple 205 Green Grape 207 Huckleberry 207 Lemon, Plain 207 Lemon, No. 2 208 Lemon, No. 3 208 Lemon, Sliced 208 Marlborough 210 Mince 211 Mince, No. 2. 212 Mince, No. 3 212 Mock Mince 210 Mock Cherry 210 New England Apple ....._. 205 Old-Fashioned Apple 205 Peach 210 Peach, Creamed 203 Pineapple 208 Plum 210 Potato 204 Pumpkin «. •• 209 Prune 209 Raisin 203 Raspberry and Currant 204 Riubarb 210 Rhubarb Stewed 211 Sliced Lemon 208 Squash 209 Strawberry 204 Vinegar ..,,.. o., 210 Pi Tarts Apple Cheesecakes , . . ,. . » , . . . . 214 Custard Tartlets ...,,..„.. 212 English Cheesecakes ...,»...,. 214 French 208 Gooseberry Puree 214 Green Gooseberry 214 Meringue 213 Neapolitainoes ......... .o ....... . 214 Sand 214 Turnovers, Raspberry 213 Turnovers, Cherry 213 Turnovers, Gooseberry ............. 213 Puffs, Orange 204 I'XCKLES, ViNEQAES AND BRINES General Remarks 374 Cucumbers for Winter Use. 374 Cucumbers for Summer Use ......... 374 Cucumbers, Spiced ,..,.. 374 i^pples, Sweet .. .,o .,,.,, o,,, c » o . o » 379 Pickles Beans 381 Beets 378 Butternuts 384 Cabbage, Sour 381 Cabbage, Sweet 381 Cantaloupe, Sweet 379 Cauliflower 382 Cherries 377 Chow-Chow 382 Crab Apple 379 Cucumber, Ripe, Sour 375 Cucumber, Ripe, Sweet 375 Cucumber, Green, Sweet 375 Cucumber, Spiced, No. 2 376 Dill 381 Eggs 383 English Bear 382 East India , 378 Melon Mangoes 38 1 Mixed, French Style 370 Mixed, Sweet 376 Mixed, with Dressing 376 Mother's 382 Mustard, English Mixed 376 Mustard, Plain 377 Mustard, No. 2 377 Mushrooms 384 Onions 379 Onions and Cucumbers 384 Oysters 384 Peaches to Peel 379 Peaches, Sweet 378 Pears, Sweet 379 Pepper Mangoes 381 Piccalilli 383 Piccalilli, No. 2 383 Summer - , . 381 Tomato, G'-pen, Sour 380 Tomato, Green, Sweet 380 Tomato, Ripe, Sour 380 Tomato, Ripe, Sweet 380 Walnuts 38- Watermelon Rinds 37o Vinegars How to Make. .....,,.,,.... , . 384 Beer 385 Celery 386 Cider 385 Economical 386 Home-Made 385 Eoney ..,,.n.^.,,.,, 385 INDEX. 569 PAGS Vinegars — Continued. Horseradish , 386 Maple Sugar 386 Raspberry 386 Sorghum 385 Spiced 386 Tarragon 385 Pickle or Brine To Cure Bacop 387 To Cure Beef 387 To Cure Hams , . . 387 To Cure Tongue 387 To Preserve Beef 387 To Salt Pork ....<,<,........., 387 POtTLTRT AND GaME 95 Birds, Broiled 404 Birds, Reed 104 Birds, Snow 104 Birds, Small Roast 106 Capon 110 Chicken, Baked 100 Chicken, Broiled 103 Chicken, Creamed 194 Chicken Croquettes 103 Chicken, Curried 104 Cliicken, Fried (New England Style) 102 Chicken, Fried, with Corn Dodgers . . 104 Chicken Goulash 102 Cliicken (Italian Style) 101 Chicken Patties 103 Chicken, Pickled 102 Chicken Pie 100 Chicken Pie, No. 2 100 Chicken, Potted 101 Chicken, Pressed 101 Chicken Salad 198 Chicken, Scalloped 102 Chicken, Stewed 103 Chicken Stew, with Biscmt 104 Cliicken, with Mushrooms 101 Chicken, Stewed, with Salt Pork 100 Duck and Green Peas 110 Duck, Braiscjd HO Duck, Mock 106 Duck, Tame, Roast 109 Duck, Tame, Stuffing for 96 Force Meat Balls 96 Fowl, Guinea, Roasted 105 Fowl. Old, to Roast 100 Game Pie ..... = , c . . o . . 107 General Remarks o ■ o o o o <> » c o » o c = . r c 95 PAOB PouLTBT AND Gamb — Continued. Goose, Jellied 99 Goose, Roast 99 Goose, Stuffing for 95 Grouse, Stewed 404 Hare, Belgian, How to Dress 108 Hare, Fricasseed 109 Hare, Roast 109 Hare, Stew iqs How to Dress Poultry 95 How to Select Poultry 95 Partridges, Roasted 105 Partridges, Roasted, No. 2 105 Partridges, Stewed 404 Pheasant 99 Pigeons, Roast 106 Pigeons, Stewed 404 Quails on Toast 105 Quails, Roasted 106 Quails, Roasted, No. 2 106 Quails, Stewed 106 Rabbits jqq Rabbit Pie 109 Sage Dressing qq Squirrel j jq Squirrel, Broiled or Stewed HO Turkey, Boiled, Oyster Sauce 98 Turkey, Boned 93 Turkey, Braised 93 Turkey, Roast, Chestnut Dressing 97 Turkey, Roast, Oyster Dressing 96 Turkey, Roast, Plain 97 Turkey, Roast, with Sausages 98 Venison Haunch 107 Venison, Roast 107 Venison Steak 107 Preserves, Spiced Fruits, Jkuues and Jams Butter, Apple 357 Butter, Cherry 353 Butter, Lemon 357 Butter, Peach 353 Butter, Plum 353 Conserve, Fig 355 Conserve, Roses 355 Currant Compote, for Winter Use 357 Ginger Pears 355 Jam, Currant 359 Jam, Damson 350 Jam, Date 359 Jam, Fig 350 JaiDj Grape .o,o<,,occ,oo = oon.cc,c.., 361 .570 INDEX. pBESEEVEs, Spiced FsmTs, Jelues and Jams — Continued. Jam, Green Gage ..< 360 Jam, Orange 359 Jam, Raisin 359 Jam, Rhubarb, Green 360 Jam, Rhubarb, Ripe 361 Jam, Strawberry 300 Jeily, How to Make 361 Jelly, Apple 361 Jelly, Aspic 363 Jelly, Astrakhan 362 Jelly, Crab- Apple 364 Jelly, Cranberry 363 Jelly, Currant 364 Jelly, Grape, Green 361 Jelly, Grape, Ripe 362 Jelly, Greening 362 Jelly, Iceland Moss, for Invalids 363 Jelly, Orange, No. 1 363 Jelly, Grange, No. 2 364 Jelly, Peach 364 Jelly, Plum 364 Jelly, Quince 362 Jelly, Quince and Apple 362 Jelly, Raspberry 363 Jelly, Red Pepper 362 Marmalade, Apricot 365 Marmalade, Astrakhan 366 Marmalade, Grape 365 Marmalade, Lemon 365 Marmalade, Mixed 366 Marmalade, Orange, No. 1 365 Marmalade, Orange, No. 2 365 Marmalade, Rhubarb 364 Marmalade, Tomtito 365 Preserves, Berries, Whole , 353 Preserves, California Prunes 354 Preserves, Cherries , 354 Preserves, Citron 353 Preserves, Crab- Apple 351 Preserves, Egg Plums 354 Preserves, Fruit Juice 359 Preserves, Gooseberries, Red 355 Preserves, Gooseberries, Sun-preserved 355 Preserves, Grapes 356 Preserves, Lemon 357 Preserves, Nectarines 354 Preserves, Orange Peel 357 Preserves, Peaches 355 Preserves, Pears 353 Preserves, Pineapple .o oo .,, o.co»,oo 362 PAu* Peeseeves, Spiced Fbuits, Jelues and Jams — Continued. Preserves, Pippins 356 Preserves, Quince 352 Preserve's, Quince and Apple 352 Preserves, Quince, Candied 352 Preserves, Strawberries 356 Preserves, Strawberries, Sun-preserved 356 Preserves, Tomato 355 Preserves, Tomato Figs 355 Preserves, Watermelon Rind 353 Spiced Currants 367 Spiced Gooseberries 367 Spiced Peaches 3G6 Spiced Plums 366 Spiced Tomatoes 366 Sugar, to Clarify 351 Syrup, Currant 358 Syrup, Lemon 359 Syrup, Raspberry 358 Syrup, Strawberry 358 Puddings 259 Pudding, Agnew 279 Pudding, Almond 264 Pudding, Amber 275 Pudding, Apple 272 Pudding, Apple and Entire Wheat. . 267 Pudding, Apple John, Old-Fashioned . 276 Pudding, Apple, New Year's, Baked . . 282 Pudding, Apple Slump 281 Pudding, Bakewell 266 Pudding, Bird's Nest 270 Pudding, Blackberry Roll 276 Pudding, Bread, a Fine 263 Pudding, Bread, Delicious 263 Pudding, Bread, Custard, No. 1 263 Pudding, Bread, Custard, No. 2 274 Pudding, Brown Betty, No. 1 281 Pudding, Brown Betty, No. 2 282 Pudding, Cereal, with Fruit 288 Pudding, Cherry Roll 276 Pudding, Chocolate 280 Pudding, Chocolate Meringue 281 Pudding, Christmas, Boiled 262 Pudding, Christmas, Plain 262 Pudding, Cobbler, Blueberry 277 Pudding, Cobbler, Peach 275 Pudding, Cocoanut, Cream 270 Pudding, Cocoanut, Raisin 270 Pudding, Corn ,.....,.,....,. 271 Pudding, Cottage, No. l.,,,,oo,,o, 26A INDEX. 571 Puddings — Continued. Pudding, Cottage, No. 2 280 Pudding, Cracker, No. 1 264 Pudding, Cracker, No. 2 2G4 Pudding, Currant 266 Pudding Currants, How to Clean 259 Pudding, Date, Boiled 277 Pudding, Damson 270 Pudding, Dumplings, Apple, Delicious 282 Pudding, Dumplings, Boiled Apple, Grandmother's 278 Pudding, East India 272 Pudding, Economical 273 Pudding, Farina 268 Pudding, Farina Tart ^ 267 Pudding, Fig 278, 439 Pudding, Fig, No. 2 278 Pudding, Fig, No. 3 278 Pudding, Florentine 262 Pudding, Fruit, Steamed, No. 1 271 Pudding, Fruit, Steamed, No. 2 275 Pudding, Gooseberry 263 Pudding, Gooseberry, Green 263 Pudding, Graham 277 Pudding, Greening 277 Pudding, Health 277 Pudding, Holiday 260 Pudding, Hominy 265 Pudding, Huckleberry 273 Pudding, Indian, Boiled 272 Pudding, Indian, Fruit 272 Pudding, Indian Suet, Baked 272 Pudding, Lemon 264 Pudding, Marmalade 265 Pudding, Marrow 270 Pudding, Milton 268 Pudding, Minute, New England Style 268 Pudding, Molasses 265 Puddling, Montreal 280 Pudding, Neapolitan Custard 269 Pudding, Nut 275 Pudding, Orange 265 Pudding, Peach Dried 277 Pudding, Pineapple 274 Pudding, Plum 260 Pudding, Plum, Christmas 261 Pudding, Plum, English 261 Pudding, Plum, Suet 280 Pudding, Popcorn 260 Pudding, Prince Albert's 274 Pudding, Prune, No, 1 279 Pudding, Prune, Na 2. ........ 279 Puddings — Continued. Pudding, Raisin 273 Pudding, Raiains, How to Stone 260 Pudding, Rhubarb, No. 1 268 Pudding, Rhubarb, No. 2 269 Pudding, Rice, No. 1 266 Pudding, Rice, No. 2 266 Pudding, Rice, Grape 266 Pudding, Rice, Ground 267 Pudding, Rice, Lemon 267 Pudding, RoIy-PoIy, Apple, Orange or Jam 274 Pudding, Rye 267 Pudding, Sago, Cream or Apple 271 Pudding, Sago, English 271 Pudding, Snitz Glose 282 Pudding, Snow 27 1 Pudding, Spice 276 Pudding, Suet 279 Pudding, Suet, How to Chop 260 Pudding, Sweet Potato 262 Pudding, Tapioca, Apple 270 Pudding, Tapioca, Baked 269 Pudding, Tapioca, Cream 269 Pudding, Thrifty 275 Pudding, Transparent 273 Pudding, Wheatlet for Luncheon 288 Pudding Sauces 283 Pudding Sauce, Arrowroot 285 Pudding Sauce, Apple Jelly 284 Pudding Sauce, Blueberry or Black- berry 286 Pudding Sauce, Brandy, No. 1, Rich. . 283 Pudding Sauce, Brandy, No. 2 284 Pudding Sauce, Brown 285 Pudding Sauce, Butter 286 Pudding Sauce, Cherry 286 Pudding Sauce, Chocolate 283 Pudding Sauce, Dumpling 285 Pudding Sauce, Egg 283 Pudding Sauce, Empress 286 Pudding Sauce, English Sweet 287 Pudding Sauce, Foaming 285 Pudding Sauce, Foamy, for Steamed Puddings 287 Pudding Sauce, Fruit 286 Pudding Sauce, Hard 284 Pudding Sauce, Lemon 287 Pudding Sauce, Orange 285 Pudding Sauce, Paris, for Sweet Dumplings .,.,.. ^ ,.=,,.., o ,, o. » 288 )72 INDEX, pLT)DiNG Sauces — Contimted. Pudding Sauce, Plain 283 Pudding Sauce, Plum Pudding 284 Pudding Sauce, Spanish 286 Pudding Sauce, Strawberry 286 Pudding Sauce, Strawberry, Cold 286 Pudding Sauce, Transparent, for Frit- ters 285 Pudding Sauce, Vanilla 284 Pudding Sauce, Vanilla Cream 283 Pudding Sauce, Wine 284 Relishes and Catsups. .,.» ........... . 400 Chili Sauce ., 401 Chili Sauce, No. 2 ,.....,.. 401 Chow-Chow 382 Crab-Apple Catsup 402 Cucumber Catsup 402 Cucumber Catsup No. 2 . . . , . . ... 402 Currant Catsup ..,„,......... 402 East India Pickle. ....... o ........ . 378 Gooseberry Catsup ... ..o ......... .o . 402 Grape Catsup „.. ..... c ., = .... . 401 Grape Catsup No. 2. . . . . . o . . « 402 India Relish o...... ,«o.. 400 Piccalilli .o. . 383 Plum Catsup 402 Tomato Catsup o 401 Tomato Catsup, No. 2 ............. . 401 Tomato Catsup, No. 3 401 Tomato Chutney 400 Tomato Soy, Green. 400 Tomato Soy, Ripe ...,.. = ..... 400 REMEr/IES FOB PREVALENT DiSOEDEBS Abscess • ' " 531 Antidote for Poisoning 523 Blackberry Syrup for Loose Bowels. 527 J?lood Purifier 526 Bunions • 525 Cancer, External 525 Cancer, Internal 525 Care of the Ears 527 Catarrh 532, 533 Caution » 524 Choking - ^ 525 Cholera Infantum ...» 525 Cholera Infantum, No. 2 528 Colio , 531 Cramp in Bathing 524 Cramp in the Leg 524 Croup ., ^.,oo=.o»ooon^ooc.o,ec 528 Remedies fob Prevalent Disorders-- Continued. Cough Cure, Sure , 533 Cough Syrup 533 Dropsy 527 Felon Cure 626 Felon Cure, No. 2 526 Foreign Body in the Eye 528 Good Cathartic 529 Good Way to Take Castor Oil 527 Gumboil 532 Hiccough Cure, for a Grown Person . . 522 Hiccough Cure, for Cliildren 523 Hiccough Cui-e, No. 2 523 Nose Bleed 524 Nose Bleed, No. 2 531 Nightmare 531 Palpitation of the Heart 530 Quinsy 530 Relief for Cholera 526 Scrofula 530 Simple Remedy to Break up a Cold. . 522 Sprain Remedy 529 Sunstroke , 524 To Clear a Waste Pipe 526 To Cool the Blood 526 To Counteract Poisonous Gas 526 To Cure Chafing 528 To Cure Corns 532 To Cure Diphtheria 529 To Cure Dry Piles 529 To Cure Inward Piles 529 To Cure Mosquito Bite 528 To Cure Toothache 529 To Kill Corns 525 To Kill Warts 525 To Make Excellent Liniment 528 To Make Linseed Poultice 528 To Make Mustard 528 To Remove Cold in the Head 529 To Remove Lodgment in Throat 527 To Remove Proud Flesh 527 Tobacco Smoking 532 Ulcer 530 Salads with Meat, Fish and Shell Fish Chicken , 198 Chicken, No. 2 198 Crab 199 Dandelion and Bacon 197 Pish 200 Granada ,,.. c IW INDEX. 573 Salads with Meat, Fish and Shell Fish — Continued. Herring 199 Lamb and Green Pea 197 Lobster 199 Lobster, No. 2 200 Oyster 197 Salmon 198 Salmon, No. 2 198 Sardine 200 Sweetbread 197 Sai^ad Dressino Bottled 196 Butter 196 Cream 196 Favorite 195 French 195 Mayonnaise 196 Mayonnaise (Usual Custom) 195 Whipped Cream Salad Dressing 195 Salads without Meats After Dinner 478 Artichoke 486 Dean 480 Beet 479 Cabbage 478 Cabbage and Celery 481 Cauliflower 482 \- Celery 480 Clierry 479 Cold Slaw 483 Cold Slaw, Grandmother's 484 Combination 484 Cucumber 485 Dandelion 482 Dominion 485 Egg 483 Grape 479 Hot Cabbage 483 Imperial 478 Lenten 479 Lenten, No. 2 484 Macedoine 479 Mock Pineapple 485 Nut and Celery 481 Onion and Tomato 482 Orange 478 Orange, No. 2 479 Orange, No. 3 481 Orange and Lettuce 481 Plantation .,... 481 Salads withoui Meats — Continued. Potato 484 Potato, Onion and Celery 484 Potato, with Nuts 479 Radish 486 Real Spanish 478 Red Cabbage 483 String Bean 480 Surprise 482 Tomato and Beet 484 Tomato and Lettuce 483 Tomato and Onion 486 Vegetable 482 Waldorf 478 Walnut 480 Walnut, No. 2 481 Watercress 480, 486 White Cabbage 483 Salad Dressing, Boiled , 477 Sandwiches and Canapes General Remarks 161 Apple 164 Anniversary 164 Baked Bean 161 Beef and Potato 163 Boston Girl's 162 Chicken and Ham 164 Chicken Salad 165 Club House 165 Cucumber Salad 105 Date 164 Duck 163 Egg 162 Egg, No. 2 162 Fish 165 Game 163 German 163 Ham 165 Hickory Nut and Banana 164 Hot Beef 163 Jam 163 Lettuce 161 Nut 165 Olive 161 "Ramona" 162 Turtle, for Children's Parties 162 Valentinje 164 Welsh Rarebit 165 Canapes Cheese . . Jefferson 170 166 574 INDEX- PAGB Canai^es — Contvnued. Oyster , ...,.,..,.,,,,,....,,,.. ^^ , 166 Plain ,.. = .cc...o = . 166 Sardine ,,......, o. = .,» » , « » . . 166 Soups with Meat. ..,.,,,.,. .o . Amber ,..,.o.c.,. Asparagus, with Stock. . o » . o , Asparagus, with Stock, No. 2. Barley and Beef Broth. ... 49 ... 57 _. 60 ... 61 ... 54 Barley, with Stock 61 Bean, Dried .0....0... 64 Beef Broth o, « 56 Beef Tea o 53 Bisque of Clams c . . 55 Bisque of Crabs = ...... 62 Bouillon, Spiced ^ ...... = ..... . 53 Bouillon, Standard ........... ..... . 53 Cabbage, with Stock. ............... 62 Calfs Foot Broth.................. 61 Carrot, with Stock ... ,.0 .......... . 64 Celery, with Stock................. 59 Chicken Broth . . 58 Chicken Broth, No. 2. ............. < 58 Chicken Gumbo 58 Clam 56 Clear 49 Clear, with Noodles... 62 ConsommS, with Egg Balls 52 Consomme, with Pearl Barley....... 52 ConsommS, with Rice and Cream..... 52 Corn and Tomato, with Stock 63 Cream of Spinach, with Stock....... 63 Cream Soup, with Stock 54 Delicate Chicken .................. 59 Egg Balls, for Soup 51 Fish Soup 60 Giblet , 60 Goulash 63 Green Pea, with Stock 63 Herb Powder, for Soup 52 Julienne Soup 55 Gumbo .. 60 Lome 59 Macaroni 62 Mulligatawny ..................... 57 Mixed Stock .. 50 Mock Terrapin 58 Mock Turtle 54 Mutton Broth 53 Mutton Broth, with Vegetables...... 53 ifoodles, for Soup. , = <, o , o . -, , . ., « o » ^ o . 51 9ym Soups with Meat — Continued, Noodles, for Soup, No. 2 ,. ^ . c ,=,,,. = 81 Onion, with Salt Pork ...,,,,.... 60 Ox Tail ,......» ...... 57 Ox Tail, No. 2. . . .............. 59 Oyster 56 Oyster Cream , 56 Parsnip, with Stock 56 Plain Bouillon 53 Plain Stock 50 Potato, with Stock 54 Purges 49 Scotch Broth 57 Spiced Bouillon , 53 Split Pea, with Salt Pork 64 Standard Bouillon , 53 Stock for Soup, White. 51 Thick , 49 Toasted Bread Crusts for Soup 51 Tomato, with Stock. 61 Turkey , 54 Turkey, No. 2 55 Veal ...... 58 Veal Broth 52 Vegetable, with Stock .. = .......,... . 55 White Stock o ....»o .......... . 61 Soups without Meat Asparagus, Cream ...,, ~ .-.o ,,,,,.. . 429 Asparagus, Plain ....>,...,„,.-.... 431 Blended Vegetable 429 Bisque of Tomato ,, 432 Brown Onion 426 Celery and Potato. ................. 433 Corn 425 Corn, Chicago ......,.=...,........ 427 Corn Chowder 430 Corn and Onion , 429 Cream of Bean 428 Cream of Celery , 427 Cream of Celery, No. 2 430 Cream of Chestnut. ................ 431 Cream of Lentils.......... 431 Cream of Lettuce. ................. 424 Dream of Tomato ....,...., 424 Cream of Vegetable. 433 Cucumber and Gumbo 429 Dried Pea 430 Graham = 429 Green Corn 428 Health ,,..... .- 424 Ionia Pea . .. :..<,oo„.o..ooo = „» = .-o=,,. 4331 INDEX. £7t>' PAaB Soups without Meat — Continued. Iowa Potato 426 Lentil 426 Minnesota Bean 432 Mock Bisque 433 New York 424 Onion 423 Onion and Celery 431 Onion and Potato 428 Pea 425 Pennsylvania Pia 427 Pea and Vermicelli 427 Potato, A 1 420 Potato, No. 3 433 Quick Potato 425 Potato, No. 4 433 Purge of Vegetable 432 Eice and Pea 423 Rice and Tomato 424 Sago 431 Sago, No. 2 431 Split Pea 428 Tomato 425 Tomato, No. 2 . 425 Tomato with Onions , . 432 Turnip and Rice 423 Vegetable without Meat 425 Vegetable Oyster 427 Vegetable Soup 428 Vermicelli Soup 430 Sick and Convalescent 500 General Remarks on 500 Preparation of Food for 506 Apple Water 515 Arrowroot Jelly , 511 Baltimore Punch 515 Barley Coffee 508 Beef Jelly 511 Beef Tea 507 Beverage for Fever Patient 512 Boiled Partridges 513 Bran Jelly 511 Celery for Rheumatism 514 Chicken, Broiled 511 Chicken Broth 510 Chicken Panada 511 Clam Juice Broth 510 Cracked or Rolled Wheat 508 Currant Jelly , , 509 Custard, Light 515 Egg Nog , .,...,., 510 Sick and Convalescent — Continued. Extract of Beef 512 Fiberless Beef for Invalids 514 Flaxseed Tea 508 Flour Gruel 509 Graham Mush 508 Health Drink 513 Ice Mint 512 Indian Meal Mush 508 Invalid's Dinner, An 514 Ko-nut Pastry 516 Koumiss 510 Lemon Whey 511 Lime Water 509 Malted Milk 513 Milk Punch 510 Milk Porridge 512, 516 Mixed Beef Tea 513 Mutton Broth 510 Mutton Chop, Broiled 511 Nutta 513 Oatmeal Coffee 508 Oatmeal Gruel 512 Oatmeal Mush 508 Orange and Lemon Juice 514 Parched Rice 516 Pudding for Convalescents 516 Refreshing Drink in Fevers 509 Rice Gruel 509 Rice Water 509 Sage Tea 509, 515 Sago Gruel 515 Sterilized Lemonade 512 Stewed Prunes 516 Tapioca Cup Pudding 513 Tapioca for Invalids 514 Tenderloin, Broiled 511 Thickened Milk 515 Toast Water 507, 510 To Make Gruel 507 Water Gruel , 509 Toast a la Duchesse =,........ .o ... . 159 Anchovy 159 Apple 159 Arnie Bitter 157 au G ratin 156 Beef Marrow 160 Beef Tongue " 158 Cavier IGO Cream, Made of Brown Bread 158 576 INDEX, Toast — Continued. Codfish 158 Cod-roe ?5 Deviled 159 English Muffins 159 I rench 159 Fimt 157 Game 155 German 155 Ham 155 Kidney -■ 158 Lemon 158 Meat 156 Milk 157 Salmon 100 Sausage 156 Shad-roe 156 Stuffed Eolls 160 Tomato 156 Tomato, No. 2 156 Sardine • 157 Zwiebach 157 Toilet Suggestions and Recipes Complexion, The . 535 Effect of a Cheerful Disposition. ..... 534 Royal Rr.ad to Beauty 534 Sufficient Time for Eating 535 Almond Meal 542 Camphor lee 536 Care of the Hair 541 Care of the Teeth 540 Cold Cream 536 Cologne, How to Make 548 Cologne, German 548 Complexion Cream 537 Cure for Brown Throat 542 Cure for a Rough Skin 539 Freckle Lotion 542 Glycerine Cream 537 For the Toilet Table 505 Hair Dressing 544 Hair Grooming 544 Hair Tonic 543, 544 Hair Strengthener 543 Hands, The 546 Harmonious Colors for Red Hair 541 Head Shampoo 544 Massage for the Eyes 545 Obstinate Blackheads 540 Orchid Fad 505 Perspiration Powder » - • 543 Toilet Suggestions and Recipes — Von I'd. Perfume 547 Perfume, Florida Water 547 Perfume, Heliotrope 548 Perfume, Lavender Water 548 Perfume, Rose Water 547 Perfume, Violet 548 Remedy for Chapped Hands 546 Remedy for Tainted Breath 547 Round Shoulders 540 Rules for Reduction of Flesh 540 Sure Cure for Pimples 537 Sachet Powder 548 To Arrest Falling Hair 543 To Clean Hairbrushes 545 To Cleanse Hair and Scalp 543 To Clear a Sallow Skin. 539 To Cure Eruptions on Face 540 To Induce Sleep 547 To Make a Handsome Throat 542 To Make the Hair Grow 541 To Make the Hands Soft 546 To Obtain a Handsome Form 538 To Reduce the Pores 539 To Remove Freckles 542 To Remove Scales from the Hands . . . 546 To Remove Tartar from the Teeth... 546 To Remove Warts 546 To Thicken the Eyebrows 544 To Whiten the Hands 546 Toilet Powder 542 Tooth Powder 545 Tooth Wash 545 Wash for Eruptions 543 Wrinkles, How to Prevent and Remove. 540 Vegetabu ' General Remarks on 453 Tlieir Importance 453 Time for Cooking 454 Suggestions on Cooking 453 Apples and Potatoes 458 Apples, Fried 465, 473 Artichokes, Boiled 467 Artichokes, Fried 467 Asparagus ...,,.. 466 Asparagus, with Eggs 46S Beans, Baked 468 Beans, Boston Baked 468 Beans, Boston Baked, No. 2 468 Bean Croquettes, Flaked 473 Beans, Lima ......,.,,.„ , . . . 468 INDEX 677 Vegetables — Continued, Beans, String ,,,....»...< 4G8 Beets, Boiled 464 Beets, Creamed 465 Broccoli 460 Brussels Sprouts 460 Cabbage, French <, 461 Cabbage, Fi-ied 461 Cabbage, Stuflfed 461 Cabbage, with Cream Dressing 461 Carrots 470 Cauliflower, au Gratin 474 Cauliflower, Boiled 459 Cauliflower, Kelish 460 Cauliflower Served with Melted But- ter 460 Celery 472 Celery Cream 472 Corn Cakes 474 Corn, Green, Escalloped 459 Corn, Green, on Cob 459 Corn Pudding 459 Corn, Sweet 459 Cucumbers, Balced 475 Cucumbers, Fried 469 Cucumbers, with Dressing 475 Cucumbers, Stewed 475 Dandelion and Spinach Greens 472 Egg Plant Cakes 469 Egg Plant, Fried 469 Egg Plant, Stuffed 469 Greens .., 471 Lentils 470 Macaroni and Cheese, Baked 475 Mushrooms, Baked 466 Mushrooms, Broiled 465 Mushroom Croquettes 466 Mushrooms, Escalloped 466 Mushrooms, Stewed 465 Okra, with Tomatoes, Stewed 475 Onions, Creamed 469 Onions, Fried 470 Onions, Plain, Boiled 469 Onions, Stuffed 474 Parsnip Balls 475 Parsnips, Boiled 467 Parsnips, Creamed 467 Parsnips, Fried 467 Peas, Creamed 473 Peas, Fried , 470 Peas, Green 470 Peas and Tjettuce, Stewe«J . „ . 47C \' EiiE'iAiiU'jH — Continued^ Pea.s, Loaf 470 Potato Balls 457 i^otato Balls, Sweet 457 Potatoes and Corn 474 Potatoes, Baked 457 Potato Cakes 455 Potatoes, Creamed 456 Potato Croquettes 456, 473 Po^^ito Croquettes, Sweet 458 Potatoes, Escalloped 457 Potatoes, French Fried 458 Potatoes, Flaked 458 Potatoes, Hashed Brown 454. Potatoes, Hollandaise 454 Potatoes, Lyonnaise 455 Potatoes, Mashed 456 Potatoes, New, to Boil 455 Potato Pancakes 458 Potato Souffle 456 Potatoes, Stuffed 455 Potatoes, Sweet, Southern Style,... 459 Potato Tortilla 456 Rice 472 Pace, Boiled 469 Ruta-Baga 464 Salsifj', Baked 473 Saratoga Chips. 457 Sauerkraut 462 Sea Kale 460 Slaw, Hot 462 Slaw, Red Cabbage 462 Spaghetti 470 Spinach Fritters 472 Spinach, Plainly Dressed 471 Squash, Hubbard 471 Squash, Summer 471 Succotash 459 Tomatoes, Baked 463 Tomatoes, Deviled 463 Tomatoes, Fried, Ripe 463 Tomatoes, Fried, Green 463 Tomatoes, Scalloped 464 Tomatoes, Sliced 463 Tomatoes, Stuffed 463 Tomatoes, with Shredded Wheat Bis- ■Mits 474 Tui jips in Cream 464 Turnips, Mashed 464 TurniDs, Stuffed , 464 Vegets^bles, au Gratin 474 v^egetable Curry . . . . ^ ^ . . 476 INDEX PAGE Vegetarles — Continued. Vegetable Oysters 471 Vermicelli 476 Vegetabianism 412 Ventilation, Sewebage and Dbinking Wateb Its Relation to Life 517 Drinking Water, What it Means to Man 518 Danger of Poor Ventilation 517 Disinfectants 518 PAGE Ventilation, Sewebage a:sd Dbinking Wateb — Continued. Sewer Gas, Danger of 517 Sleeping Rooms, When Healthy 517 Wastefulness Article Most Frequently Wasted 38 Economical Living 3"* How to Utilize Everything S8 Proper Care of Drippings 30 Prudence of the French Home 37 When and How to Buy 37 Addenda PAGE Home Dressmaking Cutting and and Sponging 13 Dressmaking Equipment 8 Harmony of Dress and Hints on Buying 7 Plackets 15 Seams 14 Sewing Stitches 9 Use of Commercial Patterns 17 Millinery in the Home Covering and Lining Buckram Frames 22 Making a Buckram Frame 20 Making a Wire Frame 21 Selection of Shape and Materials. ... 19 Tam O'Shanter, The 25 Trimming the Hat 26 Well-Balanced Meal Composition of the Body 28a Five Food Principles, The 28b Planning the Meals 28e PAGE Dinner Giving Dinner Invitations 28h Dinner Replies 28i Eat and Grow Fat 28q Eat and Grow Thin 28p Hints on the Preparation and Serving of a Meal 28k Setting the Table 28j Some Simple Rules in Etiquette 28n Ecxdnomical Cooking Chinese Dishes 28y Chop Suey 28y Chow Meine 28z Egg Foyoung 28y Fried Rice 28z Meat Substitutes 28r Spaghetti au Gratin 28t Macaroni with Oysters 28t Picnic, Cooking 28u Fish Sandwiches 28w Meat Sandwiches 28v Salad Sandwiches 28w Sweet Sandwiches 28u There are 650 pages in this volume. The full-page, half-tone illustrations and the colored plates should be added to the last folio number indicated, giving a total of over 650 large pages. Comparative Analysis of Food Values (AVERAGE PERCENTAGES GIVEN) contains 85% water, 8% sugar, 0.22% proteids, 1.04% acids ' 66% starch, 11.18% proteids, 2.12% sugar, 5% fibrin ' 23% carbohydates, 1.0% salts, 1.1% proteids ' 55% carbohydrates, 24% proteids, 1.6% fat, 3.10% salts ' 12% fat, 16% proteids, 3.02% nitro- gen, 0.96% ash ' 45% starch, 3% sugar, 4% fat, 10% proteids, 3% salts ' 84% fat, 0.66% salts, 0.50% milk, 0.75% casein ' 14% carbohydrates, 1.3% proteids, 0.2% fat, 1% salts ' 30% fat, 24% casein, 2.03% sugar,- 4.07% ash ' 21% proteids, 2% fat, 1% ash ' 16% proteids, 0.40% fat, 1.20% ash ' 46% fat, 12% proteids, 27%, carbo- hydrates, 3% salts :er, 13% proteids, 0.25% fat, 0.59% salts 16% proteids, 32% fat, 1% salts 14% sugar, 0.22% proteids, 1.32% acids, 1.49% pectose 24% proteids, 15% fat, 1% ash 4% sugar, 4% fat, 3% proteids, 3% casein 53 7o starch, 6% fat, 12 7o proteids, 2.32% sugar, 11 7o fibrin ' 58% starch, 6% fat, 8% proteids, 5% sugar, 3% salts 18% starch, 3% sugar, 2% proteids, 0.2% fat, 0.7% salts 78% starch, 6% proteids, 0.7% fat, 0.4% sugar, 0.5% salts 20% proteids, 13% fat, 1.48% ash 91% sugar, 2.40% glucose, 0.80% or- ganic, 0.30% ash Apple contains 85% Barley t( 14% Banana << 74% Beans (Navy) <( 15% Beef, Fresh <( 67% Bread <( 35% Butter (( 14% Carrots (( 83% Cheese (Am.) < ( 39% Chicken Codfish Chocolate n ( < 73% 82% 11% Eggs, White, contains 86% " Yolk - 51% Grapes '' 80% Ham (lean) Milk (cow's) 60% 86% Oats 13% Oatmeal 7% Potatoes 75% Rice 14% Salmon Sugar (Loaf) 65% .5% Comparative Analysis of Food Values .... (continued) Tomatoes Veal Wheat 85% " 2.5% carbohydrates, 0.8% proteids, 0.4% fat, 0.80% salts 637o " 18%, proteids, 18% fat, 1% ash 14% " 66% starch, 12% proteids, 2% fat, 1.50% sugar, 3% fibrin NOTE — Figures given are based upon 100%. Where the percent- ages do not make a total of 100 the unimportant deficiency is com- posed of waste materials. REFERENCE : The most important food elements are as follows : NITROGENOUS COMPOUNDS— Albumen, Casein, Fibrin and Gluten — contained in lean meats, eggs, fish, milk, etc., also classed as Proteid or Albuminous substances are needed for the formation of muscles and other tissues of the human body. CARBON, OXYGEN and HYDROGEN, the Carbon Compounds, are divided into HYDRO- CARBONS, the fats which are burned in the body, yielding heat, vital forces, etc., and CARBOHYDRATES, the fat producers, Avhich include sugars, starch, gums, dextrin, etc., containing less carbon, but Hydro- gen and Oxygen in right proportion to produce water. ASH, the Min- eral Elements, as Salts, Lime, Phosphorus, Sulphur, etc., supplied espe- cially by vegetables, are required for the bones, blood, nerves, etc. Cooking Time Table FOR CANNING SUGAR REQUIRED TO QUART Blackberries Boil 6 min Use 6 oz. sugar Cherries Boil 5 min " 6" " Crab Apples (Siberian) . .Boil 25 min. (moder- ately) '' 8 " Currants (ripe) Boil 6 min " 8 " Peaches, whole Boil 15 min. ; halved 8 min '' 4 " Pears (Bartlett) Halved boil 20 min. '' 6 " Pineapples, Sliced Boil 15 min '* 6 " Plums Boil (moderately) 10 min " 8 " Raspberries Boil 6 min " 4: " Strawberries Boil 15 min. moder- ately " 8 " Tomatoes Boil 20 min. without sugar. Whortle Berries (Blue- berries) Boil 5 min Use 4 oz. CAN to < t qt. 1 1 can LIBRARY OF CONGRESS llllllllllllll 014 181 906 9 -"IT t-fWi