k -». C9 *^V^«* J% '*• »' r>^ *' ^*^^ >- •*:*j?ff* .«"•, i^ ■^vr.*^' ^ *«M '^^ \'^-y v*^^/ v^^*/ "^-^^ THE NEW AMERICAN Cook Book CONTAINING THOUSANDS OF RECIPES, PRACTICAL SUGGESTIONS AND METHODS FOR THE HOUSEHOLD, CONTRIBUTED BY CELEBRATED CHEFS AND MORE THAN TWO HUNDRED EXPERIENCED HOUSE- KEEPERS, WHO ARE RECOGNIZED AUTHORITIES IN THE CULINARY ART, AND COVERING EVERY BRANCH OF COOKERY; WITH SPECIAL DIRECTIONS FOR SERVING AT TABLE; ALSO PRESERVING, PICKLING, CANDY-MAKING, ETC.; Presenting the Most Healthful, Palatable, Economical and Approved Use of the Foods of the Twentieth Century. (APR 6 1P«' ' HUNDREDS OF FINE ILLUSTRATIONS, '^^ PUBLISHED BY MAST, CROWELL & KIRKPATRICK, SPRINGFIELD, OHIO. / An^ \>^ ^ ^ Copyright, 1S97, by MAST, CROWELL & KIRKPATRICK, SPRINGFIELD, OHIO. THE RECIPES IN THIS COOK BOOK WERE CONTRIBUTED BY MORE THAN TWO HUNDRED PRACTICAL AND EXPERIENCED HOUSEKEEPERS, BESIDES THE FOLLOWING CELEBRATED CHEFS .AND. PROMINENT WOMEN, WHO ARE RECOGNIZED AS AUTHORITIES IN THE CULINARY ART. PAUL RESAL, ...... WASHINGTON, D. C. Chef of White House (Executive Mansion). LOUIS C. ZEREGA, ..... ST. AUGUSTINE, FLA. Chef of Hotel Ponce de Leon. GUSTAVE BERAUD, . o . . . . CHICAGO, ILL. Chef of Calumet Club, formerly Chef of William Astor, New York City. A. GALLIER, ....... NEW YORK CITY. President " Soclete Cullnaire de New York," and Chef of Hotel Brunswick. LOUIS MARCHE, ...... CINCINNATI, OHIO. Chef of Burnet House. EUGENE STUYVESANT HOWARD, .... LOUISVILLE, KY. Member of the " Universal Cookery and Food Association," London, England, and Chef de Cuisine, " Louisville Hotel." 5_ Copyright, 1896, by Mail, Crowell & Kirkpatrick. CELEBRATED CHEFS AND PROMINENT WOMEN. A. J. PILLAUET, ...... MINNEAPOLIS, MINN. Chef of West House. MISS HARRIOTT T. WARD, ..... BOSTON, MASS. Scientific and Special Teacher of Cooking;. MISS ANGELINE M. WEAVER, .... BOSTON, MASS. Instructor Hyde School Kitchen. MISS IDA M. FOSTER, ..... WILKESBARRE, PA. City Hospital. MISS AMABEL G. E. HOPE, .... BOSTON, MASS. Teacher of Cookery, Boston School Kitchen No. 1. MISS CORNELIA CAMPBELL BEDFORD, . . . NEW YORK CITY. Superintendent New York Cooking School. MRS. S. T. RORER, ...... PHILADELPHIA, PA. Author of "Mrs. Rorer's Cook Book," and Principal Philadelphia Cooking School. MRS. ALTHEA SOMES, ..... BOSTON, MASS. Teacher of Cookery, Manual Training School. MRS. GESINE LEMCKE, ..... BROOKLYN, N. Y. Principal German-American Cooking College. MISS EMILY E. SQUIRE, ..... WESTFIELD, MASS. Author of " Woronoco Women's Wisdom." MISS MARION L. CAMPBELL, .... CLEVELAND, OHIO. Friendly Inn Cooking School. MRS. G. L. GREEN, ...... CONCORD, N. H. Formerly Principal Boston Y. JV. C. A. School of Cookery, now Teacher of Cooking in the Concord High School. MRS. A. E. KIRTLAND, ..... MONTGOMERY, ALA, Author of "Mrs. Kirtland's Cook Book." CONTENTS [For complete Index see last 12 pages of the book.] CHAPTER I. Stocks for Soup, Gravy, Etc., CHAPTER II. Sauces, ...... Sweet Sauces, for Puddings, Etc., CHAPTER III. Garnishes, Purees, Farces, Etc., Soups, Oysters and Fish, Poultry and Game, Meats, Vegetables, Bread, Biscuit, Etc., CHAPTER IV. CHAPTER V. CHAPTER VI. CHAPTER VII. CHAPTER VIIL CHAPTER IX. page 9 11 24 30 37 CHAPTER X. Eggs, Omelets, Breakfast and Tea Dishes, 7 49 76 111 142 157 173 CONTEKTS. Eelishes, Salads, Pies and Puddings, CHAPTER XI. CHAPTER XII. CHAPTER XIII. CHAPTER XIV Custards and Desserts, Ices, Creams, Sherbets, Etc., Pastes, Icings, Etc., CHAPTER XV. Cakes, Cookies and Fritters, Small Cakes, Pickles and Catsups, Preserves and Jellies, Beverages, Candies, Invalid Cookery, CHAPTER XVI. CHAPTER XVII. CHAPTER XVIII. CHAPTER XIX. CHAPTER XX. CHAPTER XXI. Practical Suggestions to Young Housekeepers, Bills of Fare for Family Dinners, Bills of Fare for Special Days, State Dinners, Glossary of Cooking Terms, Necessary Kitchen Utensils, Napery, .... Suggestions on Carving, Weights and Measures, Laundry-work, Household Hints and Recipes, Garnished Skewers, Molds for Creams and Ices, 187 209 215 235 262 269 275 296 301 311 317 321 325 331 335 337 338 341 344 346 349 355 356 360 366 369 THE American Cook Book. STOCKS FOR SOUP, GRAVY, ETC. Chapter I. Stock in some shape or other is the fountlatiou of soups, gravies, etc., and on its quality depends almost eutix'ely the excellenee of any cuisine. It may be briefly descril>ed as the solution in water of the juices of tlie meat, etc., used in its composition, by a long and gentle pi'ocess of simmering; and this essence, variously flavored, is the basis of all gravies, sauces, soups, etc. Stocli can be made from almost anytliing— fisli, flesh or vegetable; but in all cases the process is the same, and its cost depends entirely on tlie requirements and the manage- ment of its maker. Roughly speaking, stock may be divided into two sorts— white and brown; the former made chiefly from white meat, such as veal, rabbit, poultry, etc.; the latter from beef, game, etc. For ordinary piu'poses a very good stock can be made of broken-up bones, cooked or raw, and the trimmings, giblets, etc., of poultry (with or without the addition of a little soup-meat), simmered gently for several hoiu's in tlie stock- pot. But for high-class cookery, where distinct and delicate flavors are indis- pensable, each kind, as white, brown or game, should be made separately, and if possible of uncooked meat, bones, etc. Sauces and gravies of various kinds, of which the stocks mentioned above are the bases, are the indispensable adjuncts of nearly every dish, and must be well made to insure its success. Entrees and made dishes depend in great measure on the sauces that accompany them. In addition to savory sauces, there are also sweet ones, used in conjunction with certain meats, and various sweet entremets, specimens of which will be found duly given. The materials employed in the composition of savory sauces are stock, milk, cream, flour, butter, eggs, water, seasonings, etc., and from these are formed the standard sauces, which form part or more or less of all the others. ECONOMIC STOCK FOR SOUP, GRAVY, ETC. Take odds and ends, such as about three or four pounds of cooked or raw bones, the rind of bacon that has been scraped, and the necks, cleaned feet, gizzards and livers of chickens, chop these up. put with them one or two sliced onions, a little sliced carrot, turnip, celery, and leek if you have any, and a few herbs, such as thyme, parsley, bay-leaf, and a few peppercorns, into a saucepan, 9 10 STOCKS FOR SOUP, GRAVY, ETC. first putting a tablespoonful of fat in the bottom of the pan; close these down in the saucepan and let them fry until the contents at the bottom are quite brown; then cover up the bones with cold water, add a little salt, let it come gently to a boil, then sli;im off all tlie scum, and let it simmer steadily for three or four hours; be sure it does not boil quickly. When it is done, strain off, and when cool, talve off the fat, which can be boiled up in water and clarified for other purposes. This gravy should always be kept ready, and requires to be boiled up every day during warm weather. The meat taken to clarify stock can be used again to make a good, clear, light stock by covering it, when strained, with cold water and boiling it gently. The bones can be boiled two or three times for light stock. (See clear soup.) FISH STOCKS. Take the bones of any white fish, such as soles, whiting, cod, etc., whether raw or cooked, with any fish trimmings, lobster-shell, shrimps' heads and tails, etc., and lay them in a pan, with a dessert-spoonful of lenion-juice, one or two sliced onions, a bunch of herbs, a few peppercorns and a pinch of salt; cover it with cold water, one quart for each pound of fish-bones. Simmer it all gently for about an hour, skimming it when it comes to a boil. For fish sauces or bisques, this stock will only require to be freed from fat, and strained; for clear fish stock, it must be clarified in the usual way, with the whites and shells of four eggs to each quart of stoelv. For clear brown fish soups, fry the onions and herbs together in a little butter, then lay in the fish-bones (well and carefully dried in a cloth), and let all fry together for fifteen minutes; it should then be covered with cold water, and finished off like the clear fish stock given above. GAME STOCK. Take any kind of poultry or game bones, fresh or I'oast; fresh are best. Put two ounces of butter or fat into a stew-pan, with two onions cut up into little dice shapes, one large leek, one carrot, a little celery, one turnip, a good bunch of herbs (thyme, parsley, bay-leaf, basil and marjoram), two or three fresh mush- rooms if you have them, and a pinch of mignonette pepper. Place the bones on this, cover the pan, and fry the contents all together for about twenty to thirty minutes, taking care they do not burn. Then cover them well with stock (any stock from veal, rabbit or chicken, such as above, can be used), let it come to a boil then strain, and let it simmer gently for two or three hours. Strain off when cold, remove any fat, and use. Clarify the stock with either rabbit, hare or beef, allowing half a pound of raw beef and four whites of eggs to each quart of stock. The meat should be chopped fine and mixed with the whites before being put into the soup, stir together occasionally till it boils, then simmer gently for about an hour, and strain. WHITE STOCK. Take about twenty-five cents' worth of veal-bones, or the bones of rabbit or chicken, put them into a pan, with two or three sliced onions, a pinch of salt, small bunch of herbs— thyme, parsley and bay-leaf— about six peppercorns, black and white, and two cloves. Cover with cold water; let it come to a boil, then skim, and cover up the pan, and boil gently for about one hour and a half, strain off, remove the fat, and use. Chapter II, AMERICAN SAUCE. Put half a pound of game or poultry boues into a stew-pan, with one ounce of butter, half a sliced onion, one or two bay-leaves, six crushed peppercorns, one sliced tomato and one fresh mushroom; cover up, and let these fry on the stove for about twenty minutes; then add one wine-glassful of white wine, a few drops of carmine and a pint of brown sauce; let it boil for fifteen to twenty minutes, keeping it slvimmed during the boiling; then strain through the tammy, and mix in it a dessert-spoonful of chopped fresh mushrooms and a dust of red pepper; boil up, and serve. ANCHOVY CEEAM. Wash and bone six anchovies, and pound them, with one yolk of hard-boiled egg, one tablespoonful of salad-oil, a dust of red pepper and a few drops of carmine; when smooth, add half a gill of liquid aspic jelly, and rub through a tammy. Mix this puree with a gill of stiffly whipped cream, and use when ice- cold. ANCHOVY SAUCE FOR FISH. Take the bones from four anchovies, and pound them in a mortar to a paste, with one ounce of butter. Set on the stove in a saucepan sufficient butter to make half a plot when melted, stir into it the pounded anchovies, a sprinkle of pepper and the juice of half a small lemon; boil one minute, and send to the table very hot. Serve with turbot or soles. APPLE SAUCE. Pare one dozen best apples, stew until tender, stir in one tablespoonful of butter, one teacupful of sugar, the juice of one lemon and a little grated nutmeg. 11 12 SAUCES. AETICHOKE SAUCE. Put a piece of butter the size of an egg iuto a saucepan, let it melt, put iuto it a sliced onion, half a head of celery, a tablespoonful of chopped ham, a pinch of powdered cinnamon, a salt-spoonful of salt and a little cayenne; stir the ingredients constantly over a fire gently for a quarter of an hour, adding more butter, if necessary; then add to them a pound of Jerusalem articholves, boiled and beaten to a pulp, and a pint of milk, boil all together until the sauce is rather thicker than cream; strain, boil again, and serve hot. Boil the ingredients together ten minutes. Sufficient for rather more than a pint of sauce. ASPARAGUS SAUCE. Boil one bunch of asparagus; when tender, cut in pieces; stew in a teacupful of cream, Avith salt and pepper; thicken with butter rolled in flour. To be served with any delicate fish. ASPIC CREAM. Take half a pint of liquid aspic jelly, one gill of thick, fresh cream, then add a dessert-spoonful of tarragon vinegar; tamiuy, and use when cooling for mask- ing chicken, etc. ASPIC JELLY. Take a handful of aromatic herbs, such as burnet, chervil and tarragon, boil them in white vinegar; when the vinegar is well scented, pour into the stew-pan some consomme of fowl, reduced; season well before you clarify. When the aspic is highly seasoned, break the whites of four eggs into an earthen pan, and beat them with an osier rod; throw the aspic into the whites of eggs, and put the whole on the fire in a stew-pan; keep beating or stirring till the jellj' gets white; it is then very near boiling. Put it on the corner of the stove, with a cover over it, and a little fire on the top of it. When quite clear and bright, strain it through a bag, or sieve, or naplvin, to be used when wanted. Or if this is wanted for a mayonnaise, or as a jelly in molds, make sure of its being stiff enough. Then put a knuckle of veal in a small stock-pot, a small part of a knuckle of ham and two calf feet, some trimming of fowl or game. Season this with onions, carrots and a bunch of herbs Avell seasoned, and moisten with good broth; let it boil gently for four hours, then skim away all the fat, and drain it through a silken sieve; put that into a stew-pan. with two s])oonfuls of tarragon vinegar and four whites of eggs, salt and pepper, to clarify; keep stirring it over the fire until the whole becomes very white, then put this on the side, Avith a little fire over the cover; Avhen you find it clear, drain it in a cloth or jelly-bag. and use it for aspic; if not, do not put in any vinegar; jelly for pie or galantine does not require acid. BAIN-MARIE SAUCE OR STEW PAN. Tlie bain-marie is a shalloAV A'essel, generally made of copper, which is used for keeping sauces, stews, etc., hot when they are already sufficiently cooked, and Avhen it is not convenient tliat they should be immediately served. It will be found most A^aluable in those families where regularity and punctuality in meals cannot be depended upon, as it affords the best means of keeping dishes hot Avithout destroying their flaA'or or burning them. When it is to be used, the SAUCES. 13 bain-marie should be filled with boiling -water, and the pans containing the sauces or entrees should be put inio it elosely covered. It should then be put .upon a hot plate, or by tJie side of the fire, to keep up tlie heat of the water without allowing it to boll, and should there remain until the dishes are wanted. Tiio principle of the bain-marie may be adapted for Ivceping sauces and gravies warm wlien a proper pan is not at hand. Instead of retaining the compound slowly simmering by the side of the fire in the pan in which it was made, by which means it would, in all probability, be either smoked, burned or rendered flavorless, put it into a basin or jar, cover it closely, aud place it in a pan of boiling water. If the Avater is allowed to boil, the sauce or gravy will become too thick. BECHAMEL SAUCE (CREAMY). Put one and a half ounces of fine fiour aud the same of butter to fry together without discoloring, then mix with it a half pint of milk flavored as in recipe for thick bechamel, stir together till it boils, then add a gill of single cream and a little seasoning, tammy, aud use. Tliis sauce is excellent for serving with boiled chicken, etc. BECHAMEL SAUCE (THICK). Half a pint of milk boiled with a little mace and half a shallot; mix onto two ounces of flour which have been lightly fried with two ounces of butter, stir until it boils, add a little red pepper aud salt, tammy, and use. BEARNAISE 'SAUCE. Three tablespoonfuls of tarragon vinegar, the yolks of two eggs and one halt pound of butter; put the vinegar into a small saucepan over a modcn-ate fire, let it boil until reduced to one spoonful, then put in the yolks aud a small piece of butter, stir continually Avith a wooden spoon or small egg-whip. As soon as tlie first piece of l)utter is melted, take from the fire; put in a second piece, and stir until melted; continue this until the whole amount of butter is melted; put over the fire again for one minute, add a teaspoonful of fresh tarragon, chopped fine. You must be careful in doing this sauce, for it will brealc very easily; in case of breaking, add a little cold water, drop by drop, until the sauce comes right again. Care must be taken not to cook the yolk, as it will cause the sauce to break. This sauce may be served with steak. A. J. Pillauet, Chef West Hotel, Minneapolis, Minnesota. BORDEAUX SAUCE. 2 gallons of cabbage, cut fine, 1 ounce of ground ginger, 1 gallon of green tomatoes, sliced, 1 ounce of ground black pepper, 1 dozen sliced onions, i^ pound of white mustard-seed, 1 oiuice of turmeric-powder, 1% pounds of Avhite sugar, 1 ounce of celery-seed, 1 gill of salt, 1 ounce of whole allspice, 1 gallon of vinegar, 1 ounce of cloves. Mix all, and boil fifteen or twenty minutes. Laura M. Logan, Shirland, Pennsylvania. 14 SAtrCES. BREAD S'AUCE. Oue cupful of stale bread -crumbs, one oniou, two ounces of butter, pepper, salt and mace. Cut the onions very fine and boil in sweet milk, then strain on the bread, and let stand half an hour; put into a saucepan, with onion, pepper, salt and butter; boil. Serve with goose, ducli or any Ivind of game. BROWN CHESTNUT SAUCE. This is made in the same way as white chestnut sauce, excepting brown gravy is used instead of milk; this is usually served with roasted fowl, and seasoned rather more highly than the white sauce. BROWN ONION SAUCE. Fry the onions in butter and a dash of sugar to a nice brown; thicken a little with "brown roux" or flour, and add enough strong beef gravy to make a thick sauce. Season with cayenne or black pepper, and rub through a sieve. Very nice with roasted goose or pork. iii;;E2iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiM Rubbing Sauces through the Tammy. BROWN SAUCE. Fry four ounces of flour, four ounces of butter and four ounces of tomatoes till a good brown color; then add two quarts of good-flavored stock made from TXGS, etc. c;kiimax sauck. Sot on the firo in tin pnil placod in a stoAv-pan half fnll of boiling watei-. ono cupfnl of cToani niul (>iu> (.upiul of milk; whou it roaelu'!;! tho boiling-point, add sngar and the yoll appearanee i>f thick (.Teani very frothy. Jnst before serving, add a tablespoouful ol' butter, one teaspooufnl each of extract of nntnieg and vanilla. HARD SAICE. Beat one enpfnl of sngar and one half cnpfnl of bntter to a -white cream: add the whites of two eggs, boat a few miuntos longer: add a teaspoonfnl of extract oi nntnit>g. I'nt on ice until needed. IIAKD SAUCE FOK TUDDINrT. Stir together one cnpfnl of bntter and three tupftds of powdered sngar. "When light, boat in the jnice of a lemon, or vanilla. When cold, serve. II. B. A., riaintield. Cou nootiout. lIT'KEirr SAI-CE. Put into a stew-pan tho chopped bones from any birds, such as pheasant, partridge, gronso, a few strips of celery, two sliced onions, a bnuch of herbs, the peels and stalks of a fo^^■ fresh ninshrooms, a wine-glassful of sherry and white wine, the jniee of a lemon, and enough cold water to cover; bring to a boil. skim, and simmer for half an hoiu': strain, and mix tliree fourths of a pint of this gravy in two ottnces of bntter and an ounce and a half of tine tiour that has bi>en fried Avithont discoloring: stir together tmtil boiling, then tannny, and mix Avith a gill of Avhipped cream: jnst before serving, add a teaspoonfnl of chopped truffle. Use Avith game entrees. IIYi^IENlO 01iKA:\l SAl'CE. ■i.j piitt of milk, 1 tablespoouful of bnckAvheat dissoh'od ^- pint of cream, iu a little milk. 1 egg. yolk of. Large innch of salt. luring milk aitd cveniu to a boil iu thick. Avell-liucd sancepan; add to it bttck- Avheat dissolved in milk, stirring rapidly to prevent lnmi)ing: alloAV it to boil tive minutes; remove from the fire, beat in the yolk of egg diluted Avitli a tablespoou- ful of milk. This is better and far more healthful (especially for children) than so nuK'h bntter and syrup. Syrup minus bntter is avoU enough, but tho use of butter with Itot cakes cannot be recommended. l.iniOX SAT'OE. 2 eggs, the yolks of, i._> etipful of butter, 1 cnpfnl of stigar. 1 tablespoouful oi corn-starch. Beat the eggs and stigar until light; add the grated rind and juice of one lemon. Stir the Avhole into tltree gills oi' boiling Avater. and cook until it thick- ens sntliciently for the table. SWEET SAUCES, FOR PUDDINGS, ETC. 27 LEMON SAUCE. Boll oiic cupful of sugar and one cupful of water together fifteen minutes, then roniove; when cooled a litUo, add one half a teaspoonful of extract of lemon and one tablesi)()onful of lemon-juice. MAGENTA SAUCE. Take tlie bones and skins from any birds, cliop them, and put tliem into a buttered saute-])an, with two or tlu'ee fresh mushrooms, two sliced tomatoes, a l)uucli of lu'rl)s (such as tliyme, parsh'y and bay-leaf), a piece of bacon-l)one and a pincli of mijj;nonette ])eppei'; place the cover on tlie i)an, and fry the contents for about tifteen minutes; then add a wine-glassful of sherry, one tea- spoonful of any good extract of meat, one pint of good brown sauce and a few drops of li(iuid carmine; bring to a boil, reduce one fourth, keep well skimmed while boiling, then remove the bones, pass the sauce through a tamray, add a little raw chopped parsley or truffle, and use with roast or braised birds, etc. MAI'LE SYKUr. V. pound of maple sugar, 1 pound of cut sugar, 3 pints of water. Break maple sugar small, place over the fire Avith cut sugar and water; boil five minutes, skim, tlien cool. NESLE SAUCE. Take one ounce of glaze, half a pint of brown sauce, two tablespoonfuls of white Avine and the same of sherry, one teaspoonful of French mustard, one dessert-spoonful of cliopped chutney, two finely chopped shallots, two waslied and finely cliopp(Hl imislirooms; boil all together for about fifteen minutes, add a teasiioonful of cliopped parsley. Use with roast meats or poultry. ORANGE SAUCE. Put into a stew-pan one and a half gills of thick brown sauce, one ounce of glaze, a dust of pep]ier, the strained juice of a lemon, a pinch of castor-sugar, tlie strained juice of three oranges; boil all together, then thicken with half an ounce of arrow-root that has been mixed with a Avine-glassful of sherry; stir until the sauce reboils, tlien pass tlirough a tammy-doth. Cut the quarters from two oranges into fine slices, free them from pith and pips and add to the sauce; make per and tAvo and one half eggs; rub tlu'ough a coarse wire sieve, put into a buttered border-mold, and poach for tifteen minutes in boiling Avater. Veal farce border can be prepared in a similar manner. BEEF FARCE. FOR STUFFING OR MASKING. 5 ounces of beef. 2U ra^v yolks of egg, 5 oimces of panai'd. A little pepper, salt and red pepper. 1 ounce of butter. A few drops of carmine. First pound the meat aacII. then pound the panard separately; now pound these together, then mix in tlie seasoning and yolks, and pass through a sicA^e. Veal farce can be prepared iu the same AA-ay. BRAISED OLIVES. Turn about a dozen and a half oliACs. put them into a steAA--pan. with sutiicient stock to coA'er them, add half a wine-glassful of sherry, and braise for about half an liour on tlie side of the stoA'e AA'ith the pan coA'ered. CAUL. Put it into cold Avater. with a little salt: by changing the water occasionally it aaMU keep some days. Taa-cIa'c cents' AA'orth AAill be sufficient for tAA'O or three entrees. GARNISHES, I'UR&ES, li'ARCES, ETC. 31 CUCTTMliEU TEAS. 7*V>v' .soup, etc. Pool tlio cucuinbcr, and by im'aiis of a poa-cutter scoop out into poa shapes; put these into cohl water, with a pinch of salt, and j^ently boil until tender— for about fifteen minutes— then strain, and use. Potato peas are prepared in a similar way. FAKCE OR PUREE OF CHESTNUTS. Cut off the tops of a pound and a half of nuts and roast them for fifteen minutes; then talvc oft" the outer and inner slvins, and put them to cook in a pan, with sutlicient li^^lit stock to cover them, ;ind cook for three quarters of an hour, with buttered paper over, when they should be quite dry; pass them through a wire sieve, then mix with them a little cream or milk, a pat of butter, a little pinch of salt and suj^ar, a good tablespoonful of anisette, and color with li(iuid caiinine to a pale salmon shade; add a diist of red pepper, warm, and use for garnishing entrees. It may also be used cold. Rubbing the Puree through the Sieve. FINANCIERE GARNISH. This is prepared in bottles. It consists of truffles, mushrooms, cockscombs, etc. FISH FARCE. Pound ten ounces of raw whitefish, free from skin and bone, until quite smooth; pound eight ounces of panard, season with a little salt, one ounce of butter, a little white pepper; then mix, and add three whole eggs by degrees, and pass througli a Avire sieve. Putter the mold in which the farce is to be cooked, and sprinkle it over with coral, put In the farce by means of a forcing- bag and a large, plain pipe, knock it down well ou the table to set firm in the mold, poach for about tifteen minutes, placing it into a stew-pan on a fold of paper, and then covering it with boiling water; watch the water reboil, then draw to the side and poach until firm. S2 GARNISHES, PUREES, FARCES, ETC. FISH FARCE. For pies. Take one and one half pounds of fresh raw wliiting, haddock or cod, twelve ounces of panard, one and one lialf ounces of butter, one salt-spoonful of salt, one dcBsert-spoonful of anchovy essence, a dust of pepper; pound the tish and panard separately until smooth, then mix, add the other ingredients and season- ings, and work until smooth; mix with four raw eggs and two wine-glassfuls of white wine, rub through a fine "o ire sieve, and use. GREEN MAYONNAISE. Two tablespoonfuls of majonnaise sauce, two tablespoonfuls of liquid aspic jelly, a little sap-green, to make a pale green color; mix all, tammy, and pour into a saute-pan to about a quarter of an inch thick. When it is firm, cut it out into the required shapes. LITER FARCE, FOR STUFFING BIRDS, ETC. Cut into small dice shapes eight ounces of game, poultry or calf's liver, four ounces of fat bacon, four ounces of lean veal, rabbit or chic^ien, and half a small onion; put all together into a saute-pan, with one ounce of butter or fat, two bay-leaves, two or three sprigs of thyme, a sprig of parsley, a good pinch of mignonette pepper and a little red pepper and salt, and fry for about five minutes. Then, Avhile it is liot, pound it in a mortar and rub through a sieve; mix Avith the puree one raw yolk of egg and two or three chopped button muslu'ooms or trufties, place it in a forcing-bag y\-\i\\ a plain pipe, and fill the birds with it. This is sutficient for four pigeons, and othe'- birds in proportion to their size. MAITRE D'lIOTEL BFTTER. Have two ounces of fresh butter mixed with a tablespoonful of chopped parsley and a tablespoouful of lemon-juice. MONTFELIER OR GREEN BUTTER. Blanch together three or four sprigs of fresh tarragon and of chervil, parsley and fennel, with one shallot; strain dry, and add 3 yolks of hard-boiled eggs, 2 tablespoonfuls of salad-oil, 12 fillets of anchovies, % of a pound of fresh butter, A tablespoouful of capers, A little salt. 4 gherkins, A little sap-green, A very little red pepper. Pound all fogether and pass through a hair-sieve; set in a cool place before serving, so that it may become quite firm. This is nice for garnishing cold trout, salmon, etc. rOTATO BORDER. Peel and boil the potatoes, taking care that they do not become soft in the cooking, as for this purpose they require to be very dx-y when cooked; season with a little salt and pass through a wire sieve. For three oi-dinary-sized potatoes add one oiuice of butter, one raw yolk of egg and a tiny dust of red pepper. Make it into the border (using as little floar as when rolling paste); beat up an egg, and glaze the l>order with it; mark the potato with the knife for ornament, bake a nice golden color, and use. GARNISHES, PUREES, FARCES, ETC. 33 I'UKEIO 01' MUSHROOMS. Wash well oiio iiouiul of fresh luiislirooiiis, diy tlicni, chop fino, and put Ihciii into a saul<'-i)aii, with one and one half oiiucos of bulti'r; draw down on the side of the stove for sevcin or eijj;l!t nunutes, then mix with two tablespoon- fuls of fresldy made liread-crumbs; season with salt and a little red pepper; add one tahlespoonful of brown sauce, boil up, mix in a teaspoonful of cliopped parsley, and use. rUIlEIO OF POTATOES. Peel and plainly boil thrive or four larji'e potatoes; when cooked and quite Avhite. rub them throufih a wire sieve, put them into a clean stew-pan, and mix in one ounce of butter, a tiny pinch of salt, a tiny dust of red pepper and two or three tal)lesi)()onfuls of cream, mak(> (piite hot, and use. QUENELLES OF CHICKEN, VEAL OR RABBIT. Take ten ounces of raw meat, six ounces of panard, two tablespoonfuls of tliick bechaniel sauce, one oinice of butter, two and one half egfis; season with red i)ei)])er and a wvy little salt. I'ouud the meat until quite smooth, then pound tlu! panard separately and complete as in the above farci'S, and after passin.n' thronj;h the sieve, mix in two tablespoonfuls of cream and form into shapes with spoons. Shaping Quenelles. RICE FOR BORDERS. Put a i)ound and a half of Carolina rice into enough cold water to cover it; l)rin,u- to a boil, wash it, and place it in the steAv-pan, and just cover it again A\ith clean, cold water; cover it Avitli a buttered paper, let it come to a boil, and simmer it in the oven or on the side of the stove for two and a half to three liours, during which time occasionally add a, little more water— about a pint in all; when quite cooked and dry, pound it iintil smooth, and work it with the hand into a ball, dipping the hand into cold water occasionally to prevent it sticking. Remove any moisture from it by i)ressing It in a clean cloth, place it in a plain, roimd. buttered mold, and keep it under pressure until quite cold, then (urn it out and use, or cut it into any desii-ed shape. RICE FOR CURRY. Vnt one jtound of Patna rice into a stew-pan, with enough cold water to cover it, and a pinch of salt; bring to a boil, strain, and Avash the rice in cold water; put it into about throe quai-ts of boiling wafer, and cook for twelve to fifteen minutes; strain it off into a colander, pour a little hot water over it, put a cloth over th(> colander, and i)nt the rice to dry in the screen for two or three hours. If ])roiterly pi-ei»ared, evei'y grain will be s(>pnrafe. 34 GARNISHES, PUREES, FARCES, ETC. TOMATO ASPIC. Pound three large, ri]3o tomatoes until smooth, and mix ^^ith one and one half gills of aspic jelly and a dust of red pepper; color with a few drops of carmine, and rub through a tammy-cloth into a saute-pan to about a quarter of an inch in depth. Let it set, then cut out in blocks, as described above, and use. TOMATOES. For garnishing. CvTt some ripe tomatoes into slices about one fourth of an inch thick, season Avith a little pepper and a little salt, put into a buttered saute-pan, and cook in a moderate oven, with a buttered paper over, for about ten minutes. Use for fillets of beef, sweetbread, etc. TOMATO PUREE. Boil together for about ten minutes four tablespoonfuls of tomato sauce, four small or two large sliced toaiatoes, a little red pepper, a few drops of carmine and one ounce of butter; then rub through the tammy, Avarm in the bain-marie, and use. A dessert- spoonful of French vinegar may be added, if liked. TONGUE PUREE. For manldng cold meats, etc. Pound one fourtli of a pound of tongue until quite smooth; mix it well into two tablespoonfuls of bechamel sauce, tAvo tablespoonfuls of cream, a few drops of liquid carmine, a dust of pepper and one half pint of liquid aspic jelly; pass the AAiiole througli the tammy, and use. VEAL, RABBIT OR CHICKEN FARCES. Prepare these in the same way as beef, substituting one of these meats for the beef. Forcemeat, to use as a dressing to other meats, can be made from any of the following recipes: • ALMOND FORCEMEAT. Beat np the yolks of three eggs with a fourth of a pint of good cream, and flaA'or with a little nutmeg. Blanch and jiound in a mortar three ounces of sweet almonds, using AA'hite of egg to moisten; add these, with three fourths of a pound of light bread-crumbs and three ounces of butter brolien into small bits, to the egg mixture; stir in, lastly, the whites of the eggs whisked to a solid froth, and fill either capon or turkey. CHESTNCTT FORCEMEAT. RemoA'e the outer skin fi-om some chestnuts (they should be ripe and sound), boil them for tAvo or three minutes to get ofl the inner skin; peel them, and to preserve their color throw them into cold Avater; drain and weigh them; stew six ounces of them gently for about tAventy minutes in veal gravy, let them get cold, pound them until smooth, Avith an equal quantity of butter or half their Aveight in fat bacon, and add tAvo ounces of bread-crumbs and a little salt, lemon-rind and nutmeg; bind the mixture together with the unbeaten yolks of two eggs. If this forcemeat is formed into cakes, these should be dipped into flour before being fried. Time to fry. fifteen minutes. GAKNISHES, I'UREKS, FARCES, ETC. 35 CTUiKY KOItCEMEAT BALLS. roiinil tosothor brcnd-cninibs, yolks of liard-boilod eji'iys, a small quantity of butter and a .st'asonin,u' of cuvry-powdi'r and salt; make into small balls. Time to fry, two or three minutes. EGG FOKCI'^MEAT BALLS. Pound the yolks of half a dozen hard-boiled eg-gs, Avith some chopped parsley, a teaspoonfid of flour, a little pepper, salt and eayenne; moisten with eiii;, and make the paste into small balls; boil for two minutes before using in soup or other dishes. Sufficient for one tureen of soup. FORCEMEAT BALLS. Chop a fourth of a jtotind of l)eef suet, a little lemon-peel and parsley, mix Avith a basin of bread-crumbs, and tlavor Avith pepper, salt and nutmeg; moisten AAith the yolks of tAA'o eggs, roll in tlour. and make up into small balls; bake in a hot oA'en till crisp. Tliis recipe aamII do for fowls. The addition of a little ham, chopped or pounded, Avill be found a considerable improvement. FOKCEMEAT BALLS, BPvAlN. Clean and soak the brains in lukcAvarm AAater for three hoiirs, then boil; AA'hen cold, pound them in a mortar, AA'illi a little tlour. some chopped parsley, salt and pepper; l)ind Avith raw egg, and make into small balls; fry a light broAA'u, and drop them into the tureen. Time, ten minutes to boil. FOnCEME.Vr FOR BAKED TIIvE. Prepare three ounces of bread-crundis from a stale loaf, shred tAA'o ounces of suet, and mince eight or ten bearded oysters; put together into a steAV-pan, Avith a flaA-oring of mace (pounded), salt and pepper; moisten Avith the licpior from the oysters and six tablespoonfuls of thick cream, bind Avitli the yolks of tAA'o eggs, and stir oA-er the tire till the forcemeat thickens; stuff this forcemeat into the pike, and scav the fish up securely. Time to tliickeu forcemeat, four or tive minutes; to bake pike, one iiour, more or less. Sufficient for one pike. FORCEMEAT BALLS FOR INIOCK-TURTLE SOUP. Panada, the delicate French preparation, will, if iised in the composition of these balls, be found a great improA'ement. Prepare it thus: Soak the crundis of tAA'o or three rolls, iiut it into a small saucepan by the side of the fire, AAith enough i)ale, rich gniA-y to coA^er it; when sufficiently l)oiled, squeeze off the moisture, put the panada into an enameled saucepan, and stir with a AA'Ooden spoon till dry; then mix AA'ith it the yollvs of tAA'o unbeaten eggs, and let it cool for use. Pound in a mortar four ounces of A-eal, free from gristle, bone and , skin; add the panada lo this, AAith three ounces of fresh butter; season AAith nutmeg, mace, salt and cayenne. If liked, a little lean ham and more seasoning nxiy be used. Roll into balls, and boil before adding to the soup. Time, twelve minutes to boil. FORCEMEAT OF BEEF. Take cold mavShed potatoes, some slices of beef minced fine, a few savory herbs, pepper and salt, mix Avith two eggs to a paste, make into balls, and fry • in butter a rich broAA-n; garnish Avith fried parsley. 36 GAENISHES, PUREES, FARCES, ETC. FOKCEMEAT OF FISH. Clear away the skiu and bone from turbot, brill or any solid fish; mince one pound of the flesli very flue. Stew an onion in butter, and when tender, pound it in a mortar, Avith four ounces of butter broiieu into bits; add six ounces of bread previously soaked in milk and squeezed dry, a couple of well-beaten eggs, pepper, salt and nutmeg, and Avhen all is well jnixed, stir in the fish, and make up into balls to be fried or boiled. Previous to mixing the fish with the other ingredients it should be passed through a wire sieve. FORCEMEAT OF GAME. Clear the meat from the bones, and mince it with one fourth of a pound of fat bacon to each pound of game; flavor with shallot, capers, le-non-peel and a very feAV leaves of tarragon, all of which should be minced very flne. Soak some bread, and press out all the moisture; add it, with the yolks of three eggs. If the bacon be salt, be careful not to oversalt the forcemeat; pepper to taste, and stir in the frothed whites of eggs before using. FOIICEMEAT OF SAUSAGE. Prepare sausage meat, in the proportion of two parts of lean pork to one of fat; take equal quantities of this and bread-crumbs, add two ounces of butter, a seasoning of salt, pepper and a dram of mace, pound all together in a mortar, and bind with the yolks of two eggs. FORCEMEAT OF VEAL. Chop clean veal, free from skin or fat, and then pound it in a mortar; add a third of its weight of butter or suet and the same of fine bread, which should be first soaked in cold milk and squeezed dry; pound all in the mortar; flavor with salt, pepper and nutmeg, bind with the yolks of two eggs, and make the paste into little balls, or use it as a stuffing. OYSTER FORCEMEAT. Three cupfuls of bread-crumbs, one pint of oysters, one even teaspoonful of pepper, one and one half tablespoonfuls of flnely chopped parsley, one half tea- spoonful of salt, one tablespoonful of butter and yollcs of three eggs; strain the oyster liquor over the bread-crumbs, chop the oysters fine, and add tliem, with the ingredients, to the bread-crumbs; inix all, and lastly add the butter, which shoiild be prcA-iously melted. Mrs. Uesiiie Lemcke, of the Gerinan-Aiuericaa Cookiug College, Brooklyn, N. Y. Chapter IV. The quantity of water iu making soup should be proportioued to tlie (luautity of meat used. Allow a quart of water to a pound of meat. In malting soup from fresh meat, always put it on to cook in cold water. To keep the quantity, fill up from water in tea-kettle, which should be boiling, so as not to stop your soup boiling. If you Avish a vegetable soup, coolc the vegetables separately, and add tliem to yoiu" SOU]) shortly before removal. If soup is desired frequently, stock for making it quickly can always be on hand. With your meat-cleaver, cut up all tlie bones left from your roasts and beel'steaks, and keep them in a covered stone jar. When you have sufficient, put them on and boil for three hours; strain this into an earthen vessel, and set aside to cool. A tliick top of grease Avill rise to the surface, which can be taken off and used for frying purposes. The meat-juice beneath, Avhich sometimes is a thick jelly, can be diluted if not Avanted strong. With the addition of some cooked vegetables, soup can readily be made from this. The grease should always be skimmed from all soups. Long and slow boiling is necessary to extract the strength from the meat. If boiled rapidly over a very hot fire, the meat becomes hard and tough, and Avill not give out its juices. The 37 38 SOUPS, cook f-honld season soup sliglilly, as more can be added if necessary, wliile it is impossible to remove it. For flavoring- soups, baj'-leaves, sweet marjoram, thyme, celery-tops aud parsley are used, as suits the taste. If a purely vegetable soup is desired, three or four vegetables combined is sufficient; namely, cabbage, potatoes, turnips and onions. If tomatoes are desired, use a little ouiou only. Never use rice, pearl barley or noodles iu the same soup. Pearl barley should be cooked by itself, and then added to the soup. Tlie best soup is made by cooking the stock the day previous, and adding the cooked vegetables to this, heated the second day. All soup should be Avell skimmed, as often there is a scum rising to the surface of all boiling meats. Never set away soups or gravies in a vessel of tin or copper; and it is best to use a wooden spoou. There are two kinds of soups— brown and white. To make the brown, use beef; the white, veal. To color soups, use scorched flour or burnt sugar. Though celery may be obtained at all times of the year, it may be Avell to know that celery-seed is an excellent substitute. Vermicelli and macaroni for soups can be bought of the grocer; also prepared bean and pea flour for tliickening soups. BEEF SOUP. Take five or six pounds of beef, and put it into a large kettle, with two gallons of cold water and one tablespoonful of salt. Put it to cooking soon after breakfast, and when it boils, slvim oft" nW the sciun that rises. Let it boil slowly until one hour before dinner, then add 2 large onions, 1 root of celery, chopped fine, M> head of cabbage, 8 potatoes, quartered, 2 carrots. Some parsley-leaves. When the vegetables are done, put a piece of butter in a skillet, with two tablespoonfuls of flour, aud stir it to a nice broAvn. Add this to the soup, aud season AA'ith pepper and salt. Mrs. R. Jaeger, Cleveland, Minnesota. BISQUE OF MUTTON. Wash, and cut into pieces one neck of mutton, put it into a kettle, with two quarts of cold Avater, simmer gently for tAvo hours, then add 1 small onion, 4 cloves, 1 bay-leaf, i/> cupful of rice. Simmer gently for thirty minutes, strain, and press the rice through a sieve; return the soup and rice to the kettle and bring to the boiling point; add a pint of milk or thin cream and a palatable seasoning of salt and pepper, and it is ready to serve. This makes one of the daintiest of luncheon soups, and is exceedingly benefi.cial for conA^alesciug patients. Mrs. S. T. Rorer, Piincipal Philadelphia CooUing School. SOUPS. 39 BOUILLON. To throe pounds of rnw meat, eliopped line, add three onnds of veal, one half pound of ham and tliree (juarts of water; crack the bones, cut up the gililets, and cut the meat into slices; put all together over the fire, witli a bunch of herbs and a pinch of allspice; stew slowly for two hours; pick onr the giblets, and set aside in a pan where they will keep warm; take up a teacupful of the soup, and stir into it a large tablespoonful of flour which has been wet with cold water, and two tablespoonfuls of butter; return to the pot, and boll fifteen minutes; season to taste, and add the giblets. 42 SOUPS. GIB LET sour (GERMAN). Put one quart of haricot-beans into cold water the daj- before the soup is wanted, and let soak over night; drain them, boil until tender, and press one half of them through a coarse sieve. Stew the giblets with two quarts of stoclv and seasoning; when the giblets are tendei*, cut them into small pieces, strain the soup, and mix it smoothly with the beans, both mashed and whole; add the giblets, let them get hot once more, and serve. The soup should be as thick as cream. A variation may be made by boiling very small potatoes instead of beans in the soup until lender, but unbroken. Time, two and one half hours to prepare the soup. Sufficient for six persons. GREEN-PEA SOUP. Wash a small quantity of lamb in cold water, and put it into a soup-pot, with six qua«i-ts of cold water; add two tablespoonfuls of salt, and set it over a moder- ate fire; let it boil gently for tAvo iiours, then sliim it clear; add one quart of slielled peas and one teaspoonful of pepper; cover it, and let boil one half hour; then, having scraped the sliins from a quart of small, young potatoes, add them to the soup; cover the pot, and let it boil one half hour longer; work four ounces of butter and a dessert-spoonful of flour together, and .add to the soup ten or twelve minutes before taking it off the tire. SerA^e the meat on a dish with pars- ley sauce over it, and the soup in a tureen. GUMBO SOUP. Six pounds of fresh beef; alloAving a little less than a quart of water for each pound, boil one hour; add two quarts of finely minced oliras, one dozen ripe tomatoes, one half pint of Lima beans, four leaA^es of finely cut parsley, two thinly sliced turnips; season to taste. Cook one and one half hours longer, JENNY LIND'S SOUP. Make about three quarts of stock, and strain through a fine sieve into a middle-sized stcAv pan; add tliree ounces of sago, and let it boil gently for twenty minutes, and slviin; just previous to serving, brealv four fresh eggs, place the yolks, entirely free from the whites, in a basin, beat Avell AAath a spoon, and add one gill of cream; take the soup from the fire, pour in tlie yollvs, and stir quickly for one minute; serve immediately. Do not let it boil after adding the eggs or it will curdle, and would not be fit to be partaken of. The stock being previously seasoned, it only requires the addition of one half teaspoonful of sugar, a little more salt, pepper and nutmeg; thyme, parsley and bay-leaf will agreeably vary the flavor Avithout interfering Avith the quality. MILK SOUP. 1 quart of cold Avater, 1 tablespoonful of butter, 1 pint of milk. 2 boiled and mashed potatoes, 2 tablespoonfuls of tapioca. Let this mixture boil before adding the tapioca, and then boil ten minutes. An onion may be added, if preferred. Mrs. J. B. A., Georgetown, Delaware. SOUPS. 43 MOCK-TUUTLE SOUP. Put two ouuei'S of butter iato a saucepan, aud set over the fire; when melted, add a tablespoouful of flour, stir, aud when turning brown, add tlu'ee pints of broth (either beef broth or broth made by boiliuj^- a calf's head); boil five minutes, and then add about four ounces of calf's head cut into dice, mush- rooms and Irutlles cut into dice; boil live minutes. Cut two hard-l)olled eggs and half a. lemon into dice, and put into the tureen and turn the soup over. MONGOLE SOUP. Place a saucepan witli half a pint of dried peas over the fire, cover with cold beef stock, boil until tender, and tlien pass through a sieve. Cut one medium- sized, well-cleaned carrot into tliin slices, lay several slices over one another, aud cut into strl])s like straws; cut one white onion the same way, and add to this one leek cut fine. Place the vegetables over the fire, with one tal)lespoonful of butter; cook ten minutes, then cover with one pint of boiling meat stock, aud cook until tender. Stew one half of a can of tomatoes, with y-2 tablespoouful of l)ulter, 1,4 teaspoonful of pepper, % teaspoonful of salt, 1 teaspoonful of sugar. For twenty minutes, and then strain. As soon as the vegetables are done, add the pea puree, the strained tomatoes and one quart of good stock; cook for a feAV minutes, season to taste, and serve. Mrs. Gesine Lemcke, Principal German-American Cooliing College, Brooklyn, N. Y. aruTTON SOUP. Cut a, neck of mutton into four pieces, put it aside; take a slice of the gam- mon of bacon aud put it into a saucepan, with a quart of peas, with enough water to boil them; let the peas boil to a pulp, and strain tliem through a cloth; put them aside; to boil the mutton, add enough water to that in which the bacon and peas were boiled; slice three turnips, as many carrots, and boil slowly for an hoin-; add sweet herbs, onions, cabbage and lettuce, chopped small, stew a quarter of an hour longer, sufficient to cook the mutton, then take it out; take some fresh green peas, add them, Avith some chopped jiarsley and the peas first boiled, to the soup, put in a lump of butter rolled in fiour, and stew till the green peas are done. NOODLES FOR SOUP. Take tAvo eggs, a little salt, and beat them thoroughly; add flour enough to mold; roll it out very thin, sprinkle the top of the crust AAith flour, and begin- ning at one edge, roll up in a long roll, then with a sharp knife cut up into as fine shreds or strips as possible; after sprinkling flour OA'er each piece, shake it off through the fingers, and it AAill straighten the noodles out. I^ay them on the pie-board, and set Avhere they Avill dry hard; then they are ready for the soup. Let them boil in it for twenty minutes, and serve hot. NOODLE SOUP, WrrH POTATOES. Put one half pint of ])utter, Avith a little salt, into a kettle of boiling water. Drop into this one dozen sliced potatoes; Avheu done, add noodles prepared from the above recipe. 44 SOUPS. OKRA SOUP. Fry one pouud of round steak cut into bits, two tablospooufuls of butter and one sliced onion until very brown; put this into three quarts of water in a soup- Ivettle, and boil slowly one hour; then add one pint of sliced okra, and simmer two lioui-s; season with salt and pepper; strain, and serve. Mrs. T. B. J., Tuscumbia, Alabama. OX-TAII. SOUP (CLEAR). Cut a tine, fresh ox-tail into pieces one inch long, and divide the thick part into four; wash these pieces, and throw them into boiling water for fifteen min- utes, then drain, and wipe them with a soft cloth; puc into a stew-pan, with two carrots, one onion stuck with thi-ee cloves, a sprig of parsley, a small piece of thyme, two or three sticks of celery, one half blade of mace, one teaspoonful of salt, six or eight peppercorns and one quart of water or clear stock; boil, remove the scum carefully as it rises, then draw the stew-pan to the side of the fire, and let simmer very gently until the meat is tender; lift out the pieces of ox-tail, strain the soup, and if it is not clear and bright, clarify it according to the direc- tions given in clear soup. Turn three carrots and two turnips into any small shapes that may be preferred, or into thin shreds one inch long, being careful only that they are all of the same size. Oilier vegetables may be used as Avell as txn-nips and carrots— such as French beans, green peas, asparagus, celery, onions, etc. Put these into a. saucepan, pour the clarified stoclv over them, and simmer gently until the vegetables are tender. Heat the pieces of ox-tail, pour the soup over them, and serve as hot as possible. Time, about three hours to simmer the ox-tail. Sufficient for six to eight persons. OYSTER SOUP. Pour one pint of water over one quart of oysters, pick over the oysters carefully, and drain; strain the liquor, and put over the fire to boil; skim well,' add the oysters, and cook thirty minutes; rub through a sieve. Put one quart of milli, one small slice of onion and a bit of mace into a double boiler; cook one half hour. JMelt four tablespoonfuls of butter, add three tablesiioonfuls of flour, and mix well. Add the hot milk slowly, and then add the oyster liquor. Season with salt, pepper and celery salt. The milk can be cooking in the double boiler while the oysters are being prepared. Mrs. Althea Somes, Teacher of Cookery, Manual Training School, Boston, Mass. OYSTER SOUP. % pint of water. The liquor from one quart of oysters, 3 quarts of sweet milk, i/^ pound of butter. Salt and pepper to suit the taste. Let it come to a boil. Then add the oysters, and add one and one fourth pounds of rolled crackers, and let it all boil a few minutes. The addition of half a dozen grains of whole allspice to oyster soup gives a very nice flavor. Mrs. Carrie Bell, Eminence, Kentucky. PEA SOUP. Take four pounds of knuckle of veal, to which add one pound of bacon; cut them into iiieces and put into a soup-kettle, with a sprig of mint and five quarts of water; boil and slcim well; when the meat is boiled to rags, strain, and to the SOUPS. 45 liquor add oiio quart of youns grt'iii peas; boil uulil the peas are entirely dis- solved. Have ready two quarts of green peas that have been boiled in auotlier pot, with a sprig of mint and two or three lumps of white sugar; add these to your soup liquor. rEITKlt I'OT. Put foiu- eow-feet and fouj* pounds of tripe to boil with water to cover them, and a little salt; wlien simmered to pieces, take them out, and sicim and strain the liquor; cut up the tripe, put it into the pot, and pour the liquor over it; add sliced onions, potatoes and herbs, also small dumplings made with tlour and butter, and season with salt and pepper. A little butler rolled in tlour is an impi'ovement. When done, serve in a tureen. POTAGE A LA ROYALE. Melt one tablespoonful of butter; add to it one tablespoonful of corn-starch, and pour over it sloAvly tln-ee cupfuls of Avhite stock; add one teasjioonful of salt, one salt-spoonful of pe]>per, one salt-spoonful of celery salt, one lialf cupful of green peas and one lialf cupful of carrot dice, and cook for ten minutes; then add one cupfid of cream and one A\'ell-beaten egg. Miss Ida M. Foster, City Hospital, Will?esbarre, Pennsylvania. POTAGE DE SAUTE (SOUP OF HEALTH). Pick, wash and cut up some sorrel and a liltle cicely; boil it down in a little butter, moisten with consonnne (meat jelly), and let it cook ten minutes; as a thickening, add the yolks of one or two eggs. Put into the soup some asparagus- tops, season to taste, and serAe. Louis Marche, Chef of Burnet House, Cincinnati, Ohio. POTAGE JULIENNE. Cut some carrots and turnips (more carrots than turnips) into thin slices one and one half inches long; also cut some cabbage, leek and one onion. Put a morsel of butter into a stcAV-pan, and let melt slowly; then put the cut veg- etables into the pan, adding a little salt and a pinch of sugar; parboil the vegetables, stirring them from time to time without breaking tliem, until they are slightly browned; moisten with consomme (meat jelly), and let the whole cook for tAA'o hours; skim the soup, add some boiled green peas, and serve. Louis Marche, Chef of Burnet House, Cincinnati, Ohio. POTAGE PARMENTIER. Take some large potatoes, and pick, wash and cut them into pieces; put them into a stew-pan, with a piece of butter and a little salt; add a large handful of cress, one onion cut into fourths, and the white of a leek; moisten with water sufficient to cook the vegetables into a soup, then pass the whole through a strainer; mix with the soup some consomme (meat jelly) so as to give it the proper consistency; finish with a little butter, and pour the soup into a tureen over some crusts thiit have been fried in butter. Louis Marche, Chef of Burnet House, Cincinnati, Ohio. 46 SOUPS. POTATO SOUP. Pare and cut into dice four or six good-sized potatoes, put on to boil in' tliree pints of cold Avater. Tlie potatoes sliould cook entirelj' fine. Then add one pint of milli, a lump of butter, a very little salt and one Avell-beaten egg. If not disagreeable to the taste, one dozen whole allspice greatlj- improves this. In all cases the quantity of liquid must be Icept up by adding hot water. PUREE OF GREEN PEAS A LA VICTORIA. Just before dinner-time roast two plump spring chicliens; as soon as they are taken off tlie spit, cut the breast and legs into small members, put them into a soup-tureen, with two dozen sjnall quenelles of to^xl, and then pour over the whole a puree of green peas nearly boiling and prepared in the usual manner, and send to the table. Louis C. Zerega, Chef Hotel Ponce de Leon, St. Augustine, Florida. PUREE OF SPRING HERBS. 1 double handful of sorrel, 3 cabbage-lettuces, 1 handful of chervil, A little balm, 1 handful of dandelion, A little borage. Wash these tlioroughly, and put into a stew-pan, with two ounces of fresh butter, and set on the stove to simmer, stirring them quickly all the time, then add three pints of good consomme of veal or fowl. Allow the soup to boil gently for half an hour, and just before sending to the table, finish the soup by mixing into it gradually a seasoning of the yolks of six eggs, one half pint of cream, a pat of butter, a little grated nutmeg and pounded sugar; put some duchess crusts into a tureen, pour the soup over them, and serve. Be careful to not allow the soup to boil after the eggs are added, as in this case the eggs would curdle, and thereby render the soup unsightly, if not unpalatable. Louis C. Zerega, Clief Hotel Ponce de Leon, St. Augustine, Florida. QUENELLES. Quenelles are small balls made of delicate French forcemeat, composed of panada, calf's udder and the flesh of veal, poultry or fish, thoroughly pounded, then seasoned and moistened with egg. They take their names from the meats of which they are composed. Great care and patience are required in making them, and these must be directed principally to pounding the ingredients thor- oughly, first separately and afterward togetlier. Quenelles are served either in soups or witli rich sauce, as a ragout, or they maj' be dipped in egg and bread- crumbs, fried in hot fat, and served as croquettes. Wlien the forcemeat is made, it is always best to test a little piece before poaching or frying the whole of the preparation. To do this, a small ball should be molded and thrown into fast- boiling water. If, when it is taken out, the quenelle is light, firm and well seasoned, no alteration is necessary; if it is too firm, a little water may be added, and if not firm enough, the yolk of an egg will, in all probability, make it of the proper consistency. QUENELLES FOR WHITE AND CLEAR SOUPS. Melt one ounce of butter in a, stew-pan over a gentle fire; beat it up with a little flour and some thick cream, as much as will make a smooth paste; add SOUPS. 47 two ouiu'os of boiled macaroni, two ounces of grated Paruicsau cheese, a little salt, \)ei)i)er and f;rated nutmeg; beat the mixture over the fire until it is smooth and fivm, and leaves the sides of the stew-pan with tlie spoon. Mold it into (luenelh's with a teaspoon wliich has been dipped into hot water, and poach them in boiliui;- gravy until they are done througli; lift them out with a sivimmer, and put them into the tureen with the soup. ricp: soup. Take white stock, season it. and eitlier whole rice boiled till very tender, or the flour of rice may be used; one half pound will be sufiicieut for two quarts of broth. TOMATO SOUP. Take one dozen ripe tomatoes or one can of tomatoes, and put over the fire in one quart of water; when thoroughly cooked, strain, and add one pint of milk or cream, a lump of butter the size of an egg, salt to taste and a very little thick- ening of flour. Serve hot. TOMATO SOUP. Take one can of tomatoes and put on to boil in a soup-pot; add one pint of water at the end of one lialf hour's boiling, keeping liquid enough so it will not burn; add one quart of milk, a lump of butter the size of an e'fXfX, and salt and pepper to taste; when this comes to a boil, add one level tablespoonful of soda. Serve with crackers. TUPvTLE SOUP. Kill the turtl(> the night before it is to be used, and hang up to bleed. In the morning. sei»ai'ate the shells, taking care not to break the gall; put the eggs, fins and flesh into cold water, removing carefully the black skin from the fins. Put the turtle to boil in twice as much water as you wish soup, to allow for boiling away; let it boil for two hours, skimming it well; then add six slices of nice ham and one fourtli of a pound of fresh butter, and let it boil three lioiu's more. About an hour before it is done, add one gill of rice, one gill of fiour creamed with a heaping tablespoonful of butter, one finely minced onion, two stalks of chopped celery, a little bunch of thyme, half a teaspoonful each of cloves and allt-pice; cook for one hour more. VEAL BUOTII (KPOWN). Slice one or tAvo onions, and fry them in hot fat until they are browned, but not at all burnt; cut one pound of veal into slices, and break the bone belonging to it into small pieces; take up flie onions with a slice, and brown the meat in the same fat; pour thi-ee pints of stock or water over the meat; add the bones with any bones and remains of cold roast beef or poultry that may be at hand; let it boil, skim carefidly, and sinuiier quickly until the gravy is sufficiently strong. Flavoring vegetables may be stewed with it or not, and a spoonful of catchup may be added if liked. Time to sinuner the stock, al>out two hours. VEGETABLE SOUP. Take three carrots. I'our onions, foiu- potatoes and one iiint of cabbage, cut tine, and put to stew, with just enough watei- to cover, until the ingredients are 48 SOUPS. tender; Uien fill up the stew-pau Avith boiliug water; twenty minutes before serving, add one pint of milk, one tablespoonful of butter and two beaten e^gs; stir tliick witli flour, add a little yeast-powder, and boil for a few minutes. VENISON SOUP (BROWN). Cut about one and one lialf pounds of the breast of venison into small pieces, and stew them with a small piece of fresh butter for one half hour; turn them about occasionally, and be careful tliat they do not burn. Mix one quart of cold AViiter with one fourth of u pint of the blood; pur the liciuor into a separate steAV- pan, and stir until it boils; put the stew into it, and add six or eight black pep- percorns, one minced onion and the grated red part of one carrot; then simmer gently for from one and one half to two hours; sti-ain the soup, and add brown thickening; put the meat into it again, make it thoroughly hot, and serve. When the lilood is objected to, beef or mutton stock may be substituted for it and tlie Avater. French beans cut into diamonds, and carrots and turnips cut into dice, may be served Avith this soup. VERMICELLI SOUP. Take one fourth of a pound of vermicelli, break it, and blanch in boiling AAaler to dispel the taste of dust; strain, and tliroAV it into boiling broth, other- AA'ise it Avould stick together, and could not be separated unless crumbled into a thousand pieces. Remember that the vermicelli must be boiled in broth before being mixed Avith puree, and take care to break it before blanching. Sufficient for eight persons. WHITE SOUP. Cut a knuckle of veal into three or four pieces, one fourth pound of lean ham. one large or tAA-o small onions, one half teaspoonful of thyme, one half dozen Avhole cloves and a piece of mace; put into a pot and cover Avith cold Avater; let it boil until the meat leaves the bone; remove from tlie tire and strain through a sieve; when cold, remove the fat that comes to the top; add to this stock four ounces of pounded blanched almonds; let it boil sloAvly, and half an hour before serving, thicken it Avith one half pint of SAveet cream and one Avell-beaten egg; set it Avhere it Avill keep Avarni, but not boil. Chapter V. In selectins' a fish, see that the flesh is firm -when pressed by the finger, and the eyes full. If the fish is at all stale, the flesh Avill be flabby and the eyes sunken. To remove the earthy or muddy taste, soak in strong salt-water a short time before cooking. To clean fish, lay it on a board outdoors, take a dull knife, and holding the fish by the tail, with the knife held nearly flat, scrape toward the head, then thoroughly rinse, and wipe dry. Cut off the head and fins and remove the entrails. If there are any eggs, coolv them with the fish. Always coolv your fish the same day you buy. Fresh mackerel spoil quicker than almost any other. To freshen salt fish, lay it skin side up, and ahvays in an earthen vessel, never in tin. In frying fish, have your lard very hot; lay in the fish, and as soon as browned on one side, turn over; when that side is brown, move the skillet to the back of the stove, cover closely, and let it cook sloAvly. In this way it retains its sweetness. Garnishes for fish are sliced beets, parsley, lettuce-leaves and hard-boiled eggs. In shredding codfish, or otlier salt fish, use a small, three-tined steel fork. Yon must use plenty of lard in frying fish, never butter. If you have not a fish-kettle in Avhich to boil fish, it must be carefully tied up in thin swiss or cambric, to preserve the shape. Oysters are considered in season only from October 1st until the last of March. 49 50 OYSTERS AND FISH, BROWNED CODFISH. / Soak salt codfish in cold water for two days, cliauging the water frequently; dry. and cut into pieces for serving; season with salt and pepper, dip into dried sifted bread-crumbs, into beaten egg, and into crumbs again; fry in deep fat until a delicate brown— about eight minutes— and drain on paper.. Miss Marion L. Campbell, Friendly Inn Cooking School, Cleveland, Ohio.* • BREAD STUFFING FOR FISH. Talce about one half pound of stale bread and soak in water, and when soft, press out the water; add a very little chopped suet, pepper and salt, a large tablespoonful of minced and fried onion, and if preferred, a little minced pars- ley; cook a trifle, and after removing from the fire, add a beaten egg. CHARTREUSE OF FISH A LA HAVEAISE. Chartreuse de Poisson cl la Havraise. Take the fillets of a sole, put them to press until cool, then cut them out with a plain, round cutter; ornament half of them with chopped tarragon, chervil or parsley, and the remaining half with trutfle, setting the garnish with a little liquid aspic jelly. Line a mold with aspic jelly, and arrange the rounds of sole all over it, as shown in the engraving; set this with aspic, then fill up the center with the mixture below; put the mold aside until this is set, then dip the mold into hot water, turn out the form onto a cold dish. Serve for a luncheon or second-course dish. The dish may be garnished with any nice. salad, such as lettuce or endive, mixed with a little salad-oil, tarragon, chilli vinegar and chopped tarragon. Mixture for Chartreuse of Fish a la Havraise. — Take one half pint of cleansed, picked shrimps, the trimmings from tlie sole cut into dice shapes, two peeled tomatoes, four cooked artichoke bottoms and twelve raw bearded sauce oysters, all similarly cut up; add a little tarragon and chervil, mix with one half pint of liquid aspic jelly and two large tablespoonfuls of mayonnaise sauce, stir all together on ice until beginning to set, then pour into the mold as directed. FRIED FISH. The proper method of frying fish is simply boiling in lard. French cooks never use butter in frying, as the color is not good, but give the preference to beef fat. The great secret of success is to have the fat the proper temperature before putting in the fish. Experienced cooks know just when the boiling-point is reached, but for those not so expert, a good test is to drop in a piece of dough or a bit of bread; if it browns in a minute, the fat is at the pi'oper heat. OYSTERS AND FISH. 51 TO BOIL FKESII FISH. f'k'an and wash well, and tie up in a cloth; jtut it into a Iccttlc of boiliiig water with a tahlespoouful of salt in it, and boil it from ouo half to three fourths of an hour, 'i'lieu taice (i finely chopi-ed. hard-boiled eggs, 1 teaspoouful of salt, 2 tablesi)oonfnls of butter, % teaspoonful of mustard, 1 teaspoonful of Jtepper, The fish eggs, if any, and milk enough to make a gravy; boil this mixture, and pour it over the fish after it is taken from the bag and laid on the platter. This sauce is nice for any kind of fisli. Mrs. Carrie Bell, Eminence, Kentucky. MARINADED HERRINGS A LA RAVIGOTE. Take some marinaded fillets of herrings and stamp them out with a plain round cutter about oue and one fourth inches in diameter; place tliese on a plate, sprinkle them Avith a little salad-oil, and mask them alternately with yolk and white of hard-boiled egg that has been rubbed through a wire sieve, and finely chopped, fresh green parsley; then arrange them on slices of hard- boiled egg that are s])rinkled with chopped French gherkin; place in the center of each a little cucumber salad cut in shreds and mixed with a little oil and salt; place -a little ball of caviar in the center of tlie cucumber, and dish up on small, fancy plates, if for hors-d'oeuvre, allowing one to each person; or if required to be served for a savory, dish them on a paper. TO DRESS ALL KINDS OF FISH. Dredge well Avith flour, salt and pepper, fry brown in boiling-hot lard. Take half a pound of butter and put into anotlier pan, slice into it ripe tomatoes and one small onion. When fried, add one teacupful of cream, half a dozen pounded cloves, a tablespoonful of vinegar and a teacupful of mushroom catchup. Put the fish into this gravy. MACKP^REL. Wash and soak the fish over night, or six hours, and then pour on boiling water enough to covi'r; let it stand a minute or two Avithout boiling, then pour off all the AA-ater, and put The fish, outside doAvu, into a Avell-buttered pan; pour on one half of a teaspoouful of SAveet cream, and a little pepper if desired; set it in the oven, and let it broAA'u a little, then serA^e, Mrs. A. L. Marion, Pennsylvania. D-i OYSTERS AND FISH. BLACK BASS, WITH SAUCE. Clean a good-sized black bass, cut the tail, remove the siviu from both sides, and sprinlile a little salt over it; melt in a pan or deep pie-plate a piece of butter the size of an egg. add well-chopped onions or sliallots. put the bass into it, cover with a piece of well-buttered white paper, and bake for thirty minutes in a moderate oven; when done, take the bass up on a platter, taking care not to break it, and keep it covered with the paper; mix a piece of butter the size of an egg and one tablespoouful of flour, put it into the pan in which the bass has been cooked, add one half pint of chicken or veal broth, put over a brisk tire, and boil for five minutes, stirring Avell; add a few drops of lemon-juice and a table- spoonful of chopped parsley, pour the sauce over the bass, season to taste, and serve as hot as possible. A. J. Pillauet, Chef West Hotel, Minneapolis, Minnesota. FILLETS OF HERRING A LA ROWEN. Take some croutons of fried bread, in lengths about three inches and one and one fourth inches wide, on each place one of the prepared fillets of herring, and garnish by means of a forcing-bag and small rose-pipe with anchovy butter, aud little strips of French gherkin and white of hard-boiled egg. Dish up on a paper, and garnish with yolk of hard-boiled egg that has been rubbed through a wire sieve, and small, red French chillies, and serve one to each person for savory or hors-d'oeuvre. SALT MACKEREL. Soak one salt mackerel in cold water for forty-eight hours, the skin side up; boil it, skin side down, until done; put it into a skillet, aud cover with fresh cream and one half ounce of butter, boil for four minutes, and serve with a few slices of lemon and a little hashed parsley on top. Specially nice as a Lenten dish. Eugene Stuyvesant Howard, member of the Universal Cookery and Food Association, London, England, and Chef de Cuisine, Louisville Hotel, Louisville, Kentucky. FISH CROQUETTES. Pick into pieces, taking out all the bones, one pound of any cold fish; heat two ounces of butter, stir in two tablespoonfuls of sweet milk, thicken with flour; when cooked, add one beaten egg, the minced fish, pepper, salt, a little chopped parsley and the juice of half a lemon; spread out to cool; form in croquettes, dip into grated bread-crumbs, and fry in hot lard. OYSTERS AND FISH. 53 ANCHOVY BUTTEK. Take three ounces of fresh butter, two yolks of hard-boiled eggs aud six 1)()ned Christiania auchovies, pound together, then rub through a sieve; add a few drops of liquid earniine, the juice of half a large or one small lemon, mix. and use cold for fish or meats. SAKDINE SANDWICHES. Take a boxful of sardines and chop them fine; add two hard-boiled eggs, chopped, and seasoned with one half teaspoonful of French mustard and one half teaspoonful of grated horse-radish; mix well, and spread between thin slices of buttered bread or cold biscuits. MARINADED FILLETS OF HEIUtINC, ON TOAST. Filets all supper or second course. PuBEE FOR TiJiBAL A LA SuLTAN.— Take ouc fourth pint of picked and finely chopped shrimps, two ounces of raAV dried haddock that has been rubbed tliiough a wire sieve, with four Avashed and boned anchovies; mix these with one tablespoon fill of thick mayonnaise sauce, one salt-spoonful of English mustard and the same of French, one dessert-spoonful of tarragon vinegar, two tablespoonfuls of thiclv cream, one tablespoouful of salad-oil and one ounce of cho]iped lax; stir together, add one half pint of cool aspic jelly, then pass through the tamniy or tine hair-sieve, and use when beginning to set. EELS. When eels are good, they have a glossy, bright appearance on the back and a brilliant white underneath. Clean them nicely, take out the entrails, skin, and cut off their heads and tails, cut them up into pieces ns long as your finger. For boiling, flour them and cook AA'ith parsley until tender, in salt-water. For bak- ing, dip them into bread-crumbs seasoned with butter and herbs. OYSTERS AND FISH. 57 LITTLE FISH A LA ST. PIERKE. Petites Poisson.s (1 la St. Pierre. ^ Tnke one larpe fish-rnold and some small tish-molds, line them thinly with aspic jelly, ornament them with cut trnftle to represent the eyes, and gold and silver leaf that is mixed with a little liquid aspic for the bodies, and mask the fins with red-colored jelly; set all with jelly, and then line the molds with may- onnaise aspic, using- the part colored red in one fish, and the white in another, and po on until all the molds are lined: when this is set, place in tlie centers of the molds any nice pieces of cooked fisli, such as salmon, lobster, or any wliite tisli, and a few picked leaves of tarragon and chervil; fill the molds with con- somme that has been made to set with a little gelatin, and use when cooling; when the mixture is set, dip the molds into hot water, turn out the fish, and dish them up on a bed of chopped pale-green-colored aspic made by adding a few drops of sap-green to ordinary aspic, and garnish with thick mayonnaise sauce, by means of a bag and a large rose pipe, °and with bunches of Frencli capers, raw cucumber and cooked beet-root, cut into rounds with a pea-cutter, separately mixed with a little salad-oil, tarragon vinegar and a little chopped tarragon; ariange these here and there in little groups, and serve for a cold collation or for a ball supper. MAEINADED HERRING A LA CONN AUGHT. Harengs Marines (1 la Connaitght. Take some hard-boiled eggs, and cut them into slices lengthwise about one fom-tli of an inch thick, season with a dust of ])epi)er, a little salad-oil, chopped tarragon, chervil and shallot; then place on each slice a stamped-out round of marinaded fillets of herrings, and on the top of the fillets place two pieces of plainly cooked prawn or prepared crayfish (in bottles); garnish each of the tops with a few French capers, and dish them up on little round slices of raw tomato that have been seasoned similarly to the eggs. If these are to be used as a s.avory, arrange thein on a dish, as iu engraving. If for a hors-d'oeuvre, dish them on small plates, allowing one to each person. 58 OYSTEES AND FISH. FEIED SMELTS. Wash them, cut off the tius, and dry with a cloth; melt a tablespoouful of butter, and pour it into two N^ell-beateu eggs; salt and tlour the smelts, dip into the eggs, roll them in cracker-crumbs or grated bread, and fry in hot lard and butter mixed until they are a rich brown. FILLETS OF HEERIKG A LA BEEMONT. Filets de Hareng JMarines (l la Brcniont. Cut in two some marinaded fillets of herring, in white Aviue; prepare some croutons, as below, allowing one to each person, place the fillets of herring on tliem, and garnish each straight down with shreds of I'^rench red chillies, French gherldns and white of hard-boiled egg, arranging a line of egg butter (see below) each side by means of a bag and small rose-pipe. For the crouton, cut strips of stale bread two and one half inches long by one wide; mal^e little incisions in the center of each, and fry in boiling fat until a golden brown; drain, and scoop out the center where the incisions were made, and till the hollow with egg butter, and finish as above. Egg Butter.— Pound together the yolks of three hard-boiled eggs, three ounces of butter, four fillets of Christiania anchovies, a dust of pepper and a salt-spoonful of French mustard, rub it all through a fine hair-sieve, and use. FILLETS OF BASS A LA CAEDINALE. Bone a bass of about four pounds, skin it well, cut into eight equal nieces lengthwise, trying as much as possible to give them the shape of a cutlet or fillets, put aside; take tlie trimmings (not the bones), pound well in a mortar, season with salt, pepper and nutmeg, put in one whole egg and one ounce of good, fresh butter. Boil one half cupful of fresh bread-crumbs in one half cup- ful of milk, stir with a wooden spoon for about five minutes over a hot fire, so as to make a solid paste; remove from the fire and let cool off. When cool enough, mix this paste with the forcemeat in your mortar, and when well mixed, put through a fine sieve. IMask or cover one side of the cutlets with a thin layer of this forcemeat; take what is left over and roll it on a table on Avhich you have sprinkled a little flour. Try to make a ring large enough to fit in the dish on which you intend to serve your fish. If the dish is oval, make the ring oval. Butter a piece of paper, and lay the ring on it, put the whole on a flat pan. flatten the ring all around the top. so as to be able to set the fillets on. This ring is called bordure. Cover with another well-buttered paper and put away in a cool place. (There are special bordure-molds. and if you should have one, put your forcemeat into it, after having well buttered all around and on the bottom.) But the bones of your bass into a saucepan, season OYSTERS AND FISH. 59 Willi salt, ix'ppor, one bny-lcaf, a little thyme, one half of au onion, two slices of carrot, a little parsley, our half of a glassful of dry white wine, two glassfuls of cold water. Let this boil slowly for twenty-live minutes. Put twa-ounces of butler and one tablespoonful of flour into a small saucepan, and cook for ten minutes, stirring continually with a wooden spoon; add your fish broth after liaving strained it, let this sauce cook for twenty minutes, and skim it well. This sauce must be very smooth. Keep hot without letting boil. Have one half of a pound of shelled shrimps, and put into a saucepan of cold water, and as soon as the latter boil.s, take off tlu> tire, and cool the shrimps off by letting cold water run over them. When thoroughly cooled off, strain, cut each shrimp into two or three equal pieces, according to their size, put them into the sauce. Take the coral of a boiled lobster, chop very line, sprinkle some of it over your fillets which have been covered with a layer of forcemeat, so as to 'give a nice red color. Put these fillets into a Hat saucepan, called sauteuse; after having buttered the bottom of it well, add four tablespooufuls of your fish broth, if you have any left; if not, one half a glassful of white wine mixed with a little water will do; cover with well-buttered paper. I*ound the rest of your coral with one ounce of good butter, pass througli a line sieve; add this to your sauce, with one tablesjjoonful of good sherry and one tablespoonful of wliipped cream, so as to make the sauce as light as possible; tliis sauce should have a pretty pink color. Twenty minutes before serving, cook your bordure in a mild oven; ten to fifteen minutes will do; touch tlie top, and if the forcemeat resists, the bordure Is cooked; keep it warm. Ten minutes before sending the soup to the table, put your fillets over the fire, and let them simmer about ten or fifteen minutes. Let the bordure slide on your dish, being careful not to break it; put your fillets on it, all around the top, wreath-like, and put the sauce in the center without putting any on the fillets; serve very hot. Th(> fillets of bass a la cardinale is one of the ricliest fish dishes gotten up, and has two qualities, which are to please the eye and palate at the same time. Paul Resal, Chef of Wbite House (Executive Mansion), Washington, D. C. FISH SAUCE. Chop fine six hard-boiled eggs, and stir in two cupfuls of draAvn butter. Let sinmier, and add one tal)lespoonful of pepper-sauce, two of minced parsley, with a little thyme and salt. Pour over boiled fisli. ESCALLOPS OF SALMON MUEILLO. Remove two escallops from a salmon, pare neatly, and season with pepper and salt; saute them in butter, adding a little white wine; glide the pan into the o\('n, and allow tliem to cook for five minutes with the cover on; Avlien done, breadcrumb them. r]ng]ish style and lay the escallops in a little clarified butter and let them attain a fiiie golden color, then drain on a cloth. Prepare a good Colbert sauce, spread it on the bottom of a dish, and place the escallops over; garnish with small, fresh tomatoes stuffed Avith prepared crab-meat, also a small cliister of cooked potatoes, scooped out with a spoon, and two slices of lemon dipped in chopped parsley; serve very hot. A. Gallier. President "Soeiete Cnllnaire do New York," and Clief of Hotel Bruns- wiek, Fifth Avenue, New York, 60 OYSTERS AND FISH, SOLE AND SMELTS, FKIED. Soie et Eperlans Frits. Kemove^tlie skin aud fius from a nice fresh sole, wash it -oell in cold salt- water, dry it in a clean clotli, flour It well, then dip into whole beaten raw egg, and fry in clean boiling fat or lard for ton to twelve minutes, Avhen it should be a nice golden color; take up with a slice and drain on a rack, dish up^ on a dish-paper, garnish \\\t\\ smelt prepared as beloAV, and serve Avith any nice sauce for dinner or luncheon. It can be served without sauce as a breakfast dish, or can be eaten cold, if fried in oil. Smelts for Gaenish.— Eeniove the fins from some nice fresh smelts, but do not wash them; dry them on a cloth, flour and egg them in the same manner as the sole, and fry them in clean boiling fat for six to eight minutes, until a nice golden color; drain, and use as directed. FILLETS OF SOLE A LA PYRENEENNE. Filets de Sole ct la Pyreneenne. Take the fillets from the sole, and if they are large, cut them in two pieces, bat them out with a wet chopping-knife, and season the skin side with red pepper and salt and a little lemon-juice; cut some raw potatoes in the shape of corks such as are used in a pint bottle, then roll a fillet around each; cut some strips of foolscap paper, butter them, and in each piece roll a fillet of sole; tie up with a string, and put into a stew-pan. with the juice of one lemon and three fourths of a pint of fish stock, or two Avine-glassfuls of white wine, and one half pint of water; put the cover on the pan, and stand it in a moderate oven; cook OYSTERS AND FISH. 61 for lUtt't'ii iniiuitcs, tlu>n l.-iko ni), ;ui(l let the lillcts cool in tlio liarately into hot water, and turn out. Have some well-washed, crisp celery that is very liuely shredded and seasoned with a little salad-oil. aud a little finely chopped sliallot. a little salt and tarragon vinegar; partly fill some little paper cases with this, place one of the little walnut shapes in each case, and arrauge here and there in each some little bunches of s)nall salad; dish up on a paper on a dish, if they are to be served for a savoiy, or if for a hors-d'oeuvre, arrange each case on a small plate on a paper. These are also very nice served for a ball supper or for any collation. Puree FOR Lobster a la Boii.etaed. — Pound until smooth one fourth of a pound of cooked lobster, a few drops of liquid carmine, a teaspoonful of anchovy essence, a dust of red pepper, one teaspoonful of French and the same of English mustard, two yolks of hard-boiled eggs, oue teaspoonful of tarragon vinegar and four olives; mix with one gill of aspic jelly, rub all through a fine hair-sieve, aud use for filling the molds when beginning to set, enough for eight to ten molds. Beowts" Chaudfroid Sauce for Loester a la BouuEVARD.-r-Take two table- spoonfuls of brown sauce, one half ounce of gelatin, one and one half gills of aspic jelly and one half ounce of glaze; reduce one fourth, tammy, and use when cooling. LOBSTER A LA BOEDELAISE.. Cut the raw lobster into medium-sized pieces; remove with care the pouch and intestines. Put some butter and oil into a stew-pan; heat it. and put the lobster in; parboil over a very hot fire; season well with fine salt, pepper and grated nutmeg; when it has taken on some color, poiu- over a little brandy, let stew. Take a small quantity of chopped, washed sliallot. moisten with half a bottle of white wine, and let cook for fifteen minutes; sprinkle over it a little cayenne and a pinch of chopped parsley; add a little fine butter and juice of a citron. Pour it over the lobster, and serve. Louis Marche, Clief of Burnet House, Cincinnati, Oliio, OYSTERS AND FISH. 71 LOBSTER A LA NEWBURG. Cut the moat of a freshly boiled lobster into large diee; melt iu a saucepan a good-sized piece of butter; when very hot, add tlie lobster, let it fry for about five minutes, pour iu a glassfid of sherry wine, or, if handy, a glassful of Madeii'a; cover the saucepan, and let it boil two minutes. In a tumblerful of good, fresh cream mix two yolks of eggs, a pinch of cayenne pepper, a pincl\ of nutmeg, one half teaspoonful of corn-starch and a little salt; beat this mixture with a fork, and pour it iuto the saucepan, toss it until the sauce gets thick, add another glassful of sherry or Madeira wine, and serve. I'his dish can be made on a chating-dish on the table; if so, omit the corn-starch and add the yolks of two more eggs. A. J. PiUauet, Chef Weat Hotel, Minneapolis, Minnesota. DRESSED CRAB. Crabe Dresse. Put a fresh crab into a stew-pan, and boil it in slightly salted water for thirty or forty minutes, according to the size of the tish; when cooked, take it up, and set aside until cold, then remove the large and small claws, crack the large claw- shells, remove all the bone, and with a fork carefully remove all the inside, making it quite crumby, and separating all the pieces carefully; put aside about two tablespoonfuls of this to use later on; join all the little claws together, and reserve them for twisting around the crab Avheu it is dished iip; this forms a pretty garnish. Talve all the creamy part from the body of the crab, throw away the bag, which will be found inside the case near the head, chop up all the creamy part, and then put it into a basin with that from the claws, and add for seasoning one dessert-spoonful of anchovy essence, one tal)lespoonful of French tarragon vinegar and the same of chilli, one tablespoonful of salad-oil. one tea- spoonful of mixed English and the same of French mustard, a dust of cayenne pepper, a pinch of salt, two tablespoonfuls of stiffly wliipped cream, the strained juice of one lemon, a pinch of castoi'-sugar, a little fresh-chopped tarragon and chervil; stir all together with a wooden spoon, and with it fill up the body case of the crab that has been well Avashed and dried, piling up well in the center; take that set aside from the large claws, and sliglitly sprinkle it over this creamy part; place the t'ase thus filled on a dish on a paper, arrange the little claws around it. and here and there garnish it with sprigs of raw green parsley, and serve for breakfast, luncheon, second course, ball suppers, etc. 72 OYSTERS AND FISH. TIME A L OF CRAB A LA ROSETTE. Timbale cle Crabe H la Rosette. Take a plain tinibal-mold, put it on ice in a basin, and line it about one eighth of an inch thick with aspic jelly, ornament the bottom of the mold one inch deep, as in engraving-, with plainlj- cooked vegetables, carrots, turnips, cucumber and French beans, cut in lengths about one half inch long and about the thickness of a thick straw; place around the edge of these a ring of cucum- ber peas or green peas, set this garnish Avitli a little aspic jelly, then pour into the mold a layer of crab puree, prawn or lobster (see below) to about the same depth as the vegetables; let this partly set, then arrange on the side of the mold another layer of the vegetables of the same depth as the preceding layers, in a slanting direction from left to right, pour on a little aspic to set it, then add another layer in a contrary direction (see engraving), set Avith aspic, fill up the mold with crab puree, and put aside until the contents are set; when ready to dish up, dip the molds into hot water, pass a clean cloth over the bottom to absorb any moisture, turn out in the center of a cold entree-dish; place little rounds of aspic jelly all around the base, garnish each corner of the dish with the cooked vegetables, mixed with a thick mayonnaise sauce, place on the top of each of these bunches some plainly cooked prawns, and serve for an entree or second-course dish, or for a cold collation. " Cbab Puree.— Remove the bones from a small, freshly cooked crab, and with a fork take all tlie meat out of it; put this into a basin, and mix with it a dust of red pepper, a salt-spoonful of salt, a teaspoonful of French and English mustard, a dessert-spoonful of anchovy essence and a tablespoonful of tarragon vinegar; pound all together until quite smooth, add a few drops of liquid carmine, one half gill of cream and two and one half gills of liquid aspic jelly; rub all together through a fine hair-sieve, and use as described above. EEL IN JELLY A LA DIEPPE. Anguille en Gelee d, la Dieppe. Skin and bone a good-sized eel, lay it open on a dish, and farce it by means of a forcing-bag and pipe, with the prepared farce; to do this, spread out the farce in a long strip, then place in the center of it any nice pieces of cold cooked fish, such as lobster, sole, oysters, and also some farced olives; roll the eel up with the farce inside, sew up the fish so that the farce cannot escape, truss it with tape in a round form, put it into a piece of buttered muslin, and place it in a pan with OYSTERS AND FISH. 73 siiHicicnt hoilin.!; fisli s>tock to cover it, add a few vegetables, such as carrot, ouion, celery aud herbs, and boil for twenty-five to thirty minutes, according to the size of the eel: then take up, and when cold, remove the tape, etc.; mask it over with mayonnaise aspic, and when cold, ornament it straight down the back with truffles, French gherkin, French red chillies and the white of hard-boiled egg; set this with a little aspic jelly, then dish up the eel, as in engraving, on aspic that is colored an olive shade Avith sap-green, and garnish the center with any nice salad or mixed vegetables, olives, anchovies and chopped jelly; arrange around the base of the dish two rows of little blocks of aspic jelh% forcing between each a little chopped aspic jelly; place in the eel at regular intervals some skewers, aud serve for dinner, luncheon or f(;r a cold collation. Glass eyes can be used to garnish the tish, if they are obtainable. Farce for Eel a la Dieppe.— Pound four ounces of any white fish, with four ounces of panard and three raw yolks of eggs, until smooth, season with salt and a little red pepper, aud rub thi'ough a sieve; then mix with a few drops of li(iuid carmine, a salt-spoonful of anchovy essence and chopped parsley, and use. ANCHOVIES A LA COLMAR. Anchois S la Colmar. Take some of the prepai'ed Christiania anchovies, curl each one up, and place it on a little round crouton of fried bread, garnished with the white and volk of hard-boiled egg that have been rubbed through a wire sieve; garnish around eacli crouton witli anchovy cream (see recipe), using a forcing-bag and small rose-pipe for the purjiose; dish up on paper, and serve one to each pei"Son. These can also be served as a savory or for anv cold collation. 74 OYSTERS AND FISH. VARIED HORS-D'OEUVKES. Hors-d'ceuvres Varies. Take some farced olives, small s(ixiare pieces of prepared lax, French capers, Christiauia aucliovies, cleansed crisp radishes, crayfish bodies, and raw cucumber tliat has been linely cut and seasoned ^^'ith a little red pepper, salt and salad-oil. Form a border with the cucumber, and arrange the other delicacies according to the size of the plate on which they are to be served. If small plates are used, the contents may be varied, the fish being spriuliled, just before serving, with a little S!ih)d-oil. The above can be used as a savory, in which case a flat oi- entree dish would be used. If serving as hors-d'oeuvres, a single plate can, if convenient, be placed before each guest; or several can be placed at intervals about the table, or they may be handed with spoon and fork, to allow the guests to help themselves. BROILED OYSTERS. Drain select oysters in a colander; dip them, one by one, into melted butter to prevent them sticking to the broiler; broil quickly over a bed of live coals; when nicely browned on both sides, season with salt and pepper and plenty of butter, and lay them on hot, buttered toast; wet with a little hot milk, and serve very hot or they will not be nice. Oysters cooked in this way and served on broiled beefsteak are nice, Chapter VI. Chiokons, turkoys, geese and ducks are better killed the day before usinj?, and during the winter two or three days' keeping will be no injury. Also avoid feeding them for twenty-four hours before killing. The best way is to tie the feet together, hang from a horizontal pole, tie the wings together ovc^r the back with a strip of soft cotton cloth, let them hang five minutes, then make an incision in the throat or cut off the head, and allow tliem to hang until the blood has ceased to drip. Chicliens only should be scalded; other fowls and game should be picked dry until all the feathers are removed except tlie very soft down, tlieh pour on liot water; this will swell the fowl, and the down can be easily rubl)ed off with the palm of the hand. Wipe dry, and singe over burning paper to remove the hair. If it is an old fowl, feed a leaspoouful of vinegar half an hour before killing, which is said to make it tender. Also, in boiling a fowl, a very little soda or a tablespoonful of vinegar added to tlie water will make it quite tender. To cut up a cliicken, lay upon a board, cut off tlie feet at the first joint, cut a slit in the neck, take out the \\innpii)e and crop, cur off the wings and legs at the joints which unite them to tlie body, separate tlie first joint of the leg from t)u; second, cut off the oil-bag. make a slit horizontally under the tail, cut the end of the entrails loose, extend the slit on eacli side of the joint where the legs were cut off; then with the left hand hold the breast of the chicken, and with the right bend back the rump until the joint in the back separates, cut it clear, and place in water; take out the entrails, using a sharp knife to separate the 76 POULTRY AKD GAME. e^'gs and all otlier particles to be removed from the back, being careful in ri-iDoving- the heart and liver not to break the gall-bag (a small sack of blue- green color, about an incli long, attached to the liver), separate the back and bieast; commence at the high point of the breast and ..cut downward towai'd the head, taking off the breast Avith the wishbone; cut the neck from that part of the back to Avhich the ribs are attached, turn the skin off the neck, and take out all lumps and stringy substances; A^ery carefully remove the gall-bag from the liver, and clean the gizzard by making an incision through the thick part and lirst lining, peeling off the flesliy pai't, leaving the inside whole and ball- shaped; if the lining breaks, open the gizzard, pour out the contents, peel off the innei- lining and wash thoroughly. After washing in the second water the chicken Is ready to be cooked. When young chickens are to be baked, w^ith a sharp knife cut open the back ar the side of the backbone, press apart, and clean as above directed, and place in a dripping-pan, skin side up. Keeping a panful of water in the oven will keep fowls from scorching. Wild game should be fried in butter before boiling, as it improves the flavor. If the fishy taste in wild game is objectionable, it can be removed by putting a small onion, cut fine, into the Avater in Avhich it is cooked, or carrots, if onions are not liked. Poultky-knifb. Game can be kept two days in Avarm Aveather by cleaning thoroughly, rubbing the insides and necks with pepper, plac^ing inside several pieces of charcoal, covering Avith a cloth, and hanging in a dark, cool place. If, from the odor, you feel they are at all stale, soaldng a fcAv hours in char- coal-water or soda-water Avill SAveeten your game Avhen apparently spoiled. There is nothing so repulsive as underdone game or poultry. Be sure it is well done in cooking. To select poultry, try if the Aving Avill spring easily, or the breast-bone bend readily under the pressure of the thumb. The skin that attaches the wing to the body should break. A steamer for cooking turkeys can be improvised by placing some pieces of kindling in the bottom of a Avash-boiler; upon these place the turkey; put in only enough hot Avater to cover the kinc^ling, put on the boiler-lid, and set over the fire. If the Avater boils aAvay, replenish with hot w^ater. Keep closely cov- ered, to prevent the escape of steam. One hour Avill be snflocient time to steam it before baking. The breasts of many of our wild game birds. A\'hen properly taken off, make beautiful ornaments, and are useful in trimming hats, muffs, etc. To properly remove them, it is necessary to skin the birds. To do this, Avith a sharp knife cut the skin on the back from the neck to the tail in a straight line; then skin- each side by cutting the connecting tissue. When removed, rub with water in which salt and saltpeter have been dissolved in the proportion of one part of saltpeter to four of salt, and tack up on the side of the house or barn, where the S1U1 can dry the skin thoroughly. Garnish means to add a trimming to meat, poultry or salads. In dishing up roast meat, lay a spoonful of jelly of gooseberries just on the slice to be served POULTRY AND GAME. 77 to one person. Trim the edges of dishes upon whieh ponltry is served. CeU ry and parsley heaves, hard-boiled eggs, water-cresses, lettnoe and jellies are the principal articles used. CHICKEN AND LITTLE TONGUES A LA VIENNOLSE. Take a nice white fowl, picked, singed and boned, with the exception of the bottom part of the back and legs and wings, turn tlie bird inside out, season witli chopped parsley, salt and pepper, then turn it back into its natural form, and farce it from the neck-end witli the farce prepared as below; sew up the opening, take off the feet, skin them, and reti;rn to the bird, having trimmed and shortened them at the bone; rub the bird A\ell all over Avilh butter, wrap it in a well-greased paper, place it on a baking-tin, and roast it in front of the fire for forty to fifty minutes, according to the size of the fowl; keep it well basted while cooking, and when a nice golden color, take up and set aside until cold; then mjisk it over with brown and Avhite chaudfroid sauce (as in eugra- ving), garnish with aspic cream tliat is cut with a fancy cutter, and sprigs of chervil and French red chilli, setting the garnisli witli a little more aspic jelly; dish up on a bed of chopped aspic, garnish around with the little prepared tongues, arrange here and there some fiuanciere on hatelet skewers, arrange between these some blocks of aspic and any nice vegetables, seasoned with s:ilad-oil, tnrragon vinegar, chopped shallot, salt and pepper, and serve for a ball supper or for any cold collation. Farce for Chicken a la Viennoise.— Pass one pound of veal, rabbit or chicken and one pound of lean raw i>ork or bncon through a sausage-machine, tlien rub it through a coarse wire sieve, and mix in a basin Avith two wine- glassfuls of cooking sherry, twelve raw bearded sauce oysters cut into dice shapes, one salt-spoonful of pepper, one chopped shallot, two ounces of lean cooked ham or tongue, a little salt, two whole raw eggs and one teaspoonful of finely chopped parslej^; mix, and use. loisGUES FOR Chicken a la Viennoise.— Line some little tongue-molds with liquid aspic jelly, garnish with tiny sprigs of chervil, set Avith aspic, fill each with Ihe puree prepared as l>elow; leave them in a cool place until set, then dip them into wai-m water, turn out onto a cloth, and use. P'or the puree take six ounces of lean cooked ham or tongue, one lablespoonful of tomato sauce, 78 POULTRY AZSri) GAME. one yolk of bard-boiled egg, a dust of pepper and a few drops of carmine; pound together until smooth, then mix with it one fourth of a pint of oyster liqwor, the same quantity of strong, well-flavored stock that has been mixed with one fourth of an ounce of gelatin and one half wine-glassful of sherry; rub through a fine hair- sieve before setting, then slightly dissolve, and mix with one tablespoonful of thick cream, and use Avhen beginning to set. CHICKEN A LA BECHAMEL. Take a nice fat fowl, pick, singe and draw it, and truss it either with skewers or strings for boiling; rub it all OA'er well with lemon-juice, and then place it in a buttered cloth, with two or three slices of fat bacon on the breast; tie it up in a cloth, put it into a steAv-pan, and let it simmer gently on the side of the stove for about one hour; then remove the stew-pan from the stove, and let the bird remain in the liquor until cold; take it up, and remove the trussing strings or skewers, and mask it over about one fourth of an inch thick with white chaudfroid sauce, and afterward mask it over with a little liquid aspic jelly; dish up, and garnish it straight down the breast with little rounds of cooked ox-tongue or lean haua about one eighth of an inch thick and one and one half inches in diameter, stamped out with a plain round cutter; mask these over with a little aspic jelly that is colored with a few drops of liquid carmine, using this when it is cooling, and placing the pieces on a baking-tin or flat dish while masking them; and after the jelly is quite set. cut the rounds out and arrange thorn as directed above, overlapping each other. Have some finely chopped aspic jelly, and by means of a forcing-bag witli a small, plain pipe, garnish the rounds as shown in the engraving; have some prawns or crayfish, with Avhole trufiles, arranged on hatelet skewers, and pierce these through the breast and through the wings of the bird, garnishing the latter with one of the rounds of tongue or ham; around tlie poularde place as a border some good-sized, prettily cut blocks of aspic, and also here and there some chopped aspic between, and little sprigs of fresh tarragon and chervil. This forms a nice dish for any cold collation. POULTRY AND GAME. 79 niLCKEN CHEESE. (^ook a cliickt'ii until it is very tender. Cook the fjravy or liciuor of the chicken all down to a .j(>ll; take out all the bones, and choi) the meat; season with suit and pepper, and a little sage if desirable, and put it into a mold; turn out and sliee. Olive A. Biu'kiiian, Randolph, Ohio. LITTLE TONGUES AND CHICKENS A LA D'ORLEANS. Make some IittIe*tongues, as in recipe for "Little Tongues iu Chaudfroid," and chickens, as below, in the respective molds; have some aspic cream, with which mask the little chickens when they are turned from the shapes, and garnish with truttles and French red chillies, as shown iu the engraving; then mask over witli a little cool aspic jelly to set; take some aspic colored red with a little carmine, and ^^ hen cooling, mask the tongues witli it; chop some of the jelly tine, put it into a forcing-bag with a phiin pipe, and force the jelly between the little tongues and the little chickens, and on the top round the hatelet skewer, the little tongues and the little chickens, and on the top round the hatelet skewer, handsome dish for ball suppers, wedding breakfasts, etc. The tongues or the chickens will make a ^ery pretty 'entree. TnE Little Cuickens a la D'Okleans.— Take a pound of cooked chicken, pheasant, rabbit or partridge, two tablespoonfuls of thick bechamel sauce, one tablesjioonful of salad-oil. one dessert-spoonful of tarragon vinegar, one fourth of a i)int of thick cream and a pinch of salt and white pepper; pound the meat, mix in the other ingredients, add tliree fourths of a pint of liquid aspic jelly, pass the whole through the tammy or through a fine hair-sieve, and put into the prepared molds; tiiinly line the little chicken-molds with aspic jelly, and orna- ment them with little finely cut shreds of red chilli and tarragon and little leaves of chervil; set these with a little more aspic, and fill the molds with the above mixture; leave till cold. When required, just dip them into hot water, and turn them out onto a clean cloth to absorb any moisture; dish them around the lower border of rice as directed. 80 POULTEY AND GAME. STE^ ED CHICKE.X (BUCKEYE STYLE). Cut two young elilckens into eight pieces each. Put over a brisk fire a large frying-pan, with three spoonfuls of good oil, and let it get very hot; pnt the chicken into it, and fry to a light-brown color on both sides; add two medium- sized, finely chopped onions, one half pound of bacon cut into very small dice, let fry a few minutes longer, and sprinkle over it one tablespoonful of flour; add a large tumblerful of good white wine, one half pint of beef broth, one bay-leaf, a little thyme and a fagot of parsley, cover the pan, and let boil until cooked. Cut six potatoes into large dice, boil them for one minute, then fry them in butter until brown, but not cooked; take them from the butter, and put them on the pan containing tlie chicken, and boil for ten minutes longer; season to taste, and serve on a platter, with a piece of toast fried in butter. A. J. Pillauet, Chef West Hotel, Minneapolis, Minnesota. CHICKEN AU GKOS SEL. Clean and singe the chicken, scald the legs, and cut ofi^ the claws; make an incision at the upper extremity of the thigh, and put the legs inside; put back the rump, and truss the chicken so as to give it a nice shape; take half a citron, and rub the cliicken, mainly on the fillet; apply a bard of pork-fat on the fillet, and tie so as to keep in position. Furnish a stew-pan with two carrots, two or three onions cut into slices, and a bouquet of garnished parsley; place the chicken into the stew-pan on its back, salt lightly, and season with some grains of pepper; moisten with bouillon (meat jelly), half skimmed, not quite covering the chicken; put on top a leaf of buttered paper; cover the stew-pan, and leave to cook for one half hour over a slow fire. At the end of this time, satisfy yourself whether the chicken is sufliciently cooked; turn the whole into another saucepan, and skim it; add a tumblerful of meat sauce to give it body; reduce one half, and add a fillet of aromatic vinegar; clarify the juice with the white of an egg, and pass through a strainer, or through the corner of a napkin; dress the chicken on a serving-dish; remove the bard of pork-fat and untie; put on the edge of the dish two pinches of coarse salt and two quarters of a citron; serve the gi'avy in a sauce-cup. Louis Marche, Chef of Burnet House, Cincinnati, Ohio. DRESSING FOR PO'ULTRY. 1 loaf of bread, 1 quart of milk, 5 eggs, 3 onions, 1 teaspoonful of sweet marjoram. Pepper, salt and a little thyme, two ounces of butter and hashed parsley; soak the bread, after having removed all the crust, in cold milk; when soft, press out the milk, add the eggs, salt and pepper to suit the taste, also marjoram, thyme, butter, parsley and the onions, grated, then the dressing will be ready for use. N. B. — Hot water, or warm water or milli must never be used for dressing, as it makes it soaliy. Eugene Stuyvesant Howard, Member of the Universal Cookery and Food Associ- ation, London, England, and Chef de Cuisine, Louisville Hotel. POULTRY AND GAME. 81 BOILED CHICKEN, WITH CAPER SAUCE. ^t'loet a ohk-ki-u ol" jiood size, stuff and truss, dredge it thk-kly with flour, put it into a pot, with just oiiouf;li water to cover, and add one fourtli of a cupful of rice; cover the pot closely, and set it over the lire to simmer until the ehickeu is tender; serve with caper .sauce. BKOILED SPRING CHICKEN. Split, sprinkle with salt and pepper, and rub all over with butter; pinion the l(>gs to the side, place on a gridiron over a hot fire, with the inside of the chicken down; turn often; when a nice brown, dish, pour over it melted butter, and sprinkle with pounded crackers; serve with broiled tomatoes. CHICKEN AU EEVEIL. 1'ake a nice cleansed cliicken, truss it for boilinj;-, rub it well with lemon- juice and sprinkle it with salt, place a strip of fat bacon on the breast, and tie the bird up in a piece of buttered muslin, then put it into a stew-pan, with two or three sliced onions, one carrot, one turnip and a strip or two of celery; cover with light stock or water that is seasoned with lemon-juice and salt; bring this to a boil, and simmer gently for one hour; then take up the bird, remove the muslin and bacon, and dish u]) the chicken on a puree of potato; cover witli cheese-cream sauce, arrange some little tongues, as below, around the chicken, as shown in the engraving, and garnish each end of the dish with cooked arti- choke bottoms and braised onions; ornament the top of the bird with two hatelet skewers, and serve hot for a remove for dinner or luncheon. Turkey or pheasant can be served in the same AAay. Tongues for Chicken au Reveil.— Butter some little tongue-molds, sprinkle them with a little raw chopped parsley, and till them with the farce, as below, u.^ing a forcing-bag and small, jilain pipe for the purpose; stand the molds in a tin on a fold of foolscap paper, surround them with l)oiling water to three parts their depth, watch the water reboil, then draw the pan to the side of the stove, and let the contents poach for fifteen minutes; then turn out the tongues, and use as directed above. For the farce take one half pound of lean cooked ham or tongue, and pound it until smooth, then six ounces of panard, with one large tablespoontul of thick bechamel sauce, one ounce of butter, a dust of cajenne, a fe\\ drops of carmine and one lai'ge tablespoontul of sherry; mix in three raw eugs. rub through a wire sieve, and use. 82 POULTRY AND GAME. CHICKEN AU RIZ, WITH RICE. ' Take about four ounces of rice to each chicken; clean the rice, and let it »oil for forty-tive minutes in some consomme (meat jelly), with a little butter; pre- pare the chicken, and let it boil; cook the rice as dry as possible, moisten it with P'art of the chicken dressing, and thicken with one yolk of egg and a little butter; place the rice on a round dish, and put the chicken, cut into jiieces, above it; pour over the rice a little hot gravy, and serve. \ Louis Marche, Chef of Burnet House, Cincinnati, Ohio. / CHICKENS A LA CHANCELIERE. Take two good fat chickens, bone them, free ihe feet from the top skin, and clip the nails off, and press them into tlie leg where the bone has been taken from; till the chickens with farce (see "Chicken a la Viennoise"), and truss them for boiling, making them as nice shape as possible; place a piece of fat bacon on the breast of each, and tie them up in a well-buttered cloth; put into a stew- pan the bones from the birds, the liquor and beards from the oysters used in the preparation of the farce, some vegetables, such as carrots, onions, celery, leek, thyme, parsley and bay-leaf, two blades of mace, a little salt and one tea- spoonful of peppercorns; place the poulai-des on this, and cover with light stock or water; put the pan on the stove, just bring the contents to a boil, skim it, and let it simmer very slowly for from one and one fourth to one and one half houi's; take up, put aAvay until cold, then remove the cloths and bacon, and mask one side of each poularde with tongue puree (see recipe), and the other side with aspic cream: take some prettily cut shapes of truffle, and ornament the breasts of the birds with them, using a little liquid aspic jelly to keep the garnish in its place; then coat over the truffle with a little more of the jelly, to give it a glazed appearance. I'lace in the center of the dish in which the poulardes are to be served a block of boiled rice and some finely chopped aspic jelly; arrange the poulardes as shown in the engraving; place a hatelet skewer in the center of the rice, garnish the back and front of the rice block with financiere garnish, and arrange around the base of the dish some tomatoes and little timbals of pate de foie gras, and serve for a ball supper or luncheon dish. The stock left from the braising of the poulardes will make excellent soup. Poultry and game. 83 CHICKEN SAUTE, WITH TOMATOES. Cut one ehic'kou into small pieces; put into a stew-pan a morsel of butter, and let ii become hot; put in the chicken, the side with sivin undermost, season, and cook over a hot fire, turning tlie pieces of chicken from time to time; cut some nice tomatoes into halves, removing the juice and pips, mince, and put them into warm oil; after they have been dried, add thi-m to the cliicken, with a liltle pinch of cliopped garlic; moisten the Avliole with one glassful of white wine, cover the stew-pan, and cook for thirty minutes; add a little meat jelly, and sprinkle with chopped parsley; let it boil a few minutes; season and dress, heaping to a point upon a round serving-dish, and serve. Louis Marche, Chef of Burnet House, Cincinnati, Oliio. SALMIS OF CHICKEN A LA REGENCE. 'i'ake any nice j)ieces of cold cooked fowl (that left from a previous meal could be used for the purpose), cut them into neat sliapes, removing the skin and any untidy pieces, then put them into a good salmis sauce colored with a few drops of carmine; make them quite hot in the bain-marie, dish tliem on a border, as below, and garnish \vith little croustades; pour some of the sauce prepared for the salmis around the base of the dish. Serve at once for an entree for a dinner party. Ckoustades for Salmis of Chicken a la IIegence.— Take one fourth of a pound of fine tlour, two ounces of butter, and rub together until smooth, season witli salt and pepper; mix with one whole egg and a little cold water into a suiooth paste; then roll it out thinly and line some little molds with it; then line the paste with buttered paper, and fill up with raw rice, and bake for fifteen to twenty minutes; stamp out some small rings from the same paste to garnish, and bake until a pale golden color, then remove the croustades from the molds, and fill them up Avith red and white garnisliing quenelles and pieces of cut trutfies and cooked button muslu'ooms and financiere that liave all been mixed witli a little thin creamy veloute sauce; place four of the rings on each, and use. Border for Salmis of Chicken a la Regence.— Butter a Breton border- mold, and garnish it Avith rings of boiled Naples macaroni (see "SAveetbread a rimperatrice"), then Avith a forcing-bag and plain pipe fill up the mold Avith a farce of chicken, knock the mold on the table so that the mixture sinks well into the shape, then put it into a steAv-pan on a fold of paper; cover it with boiling water, watch the water reboil, tlien draAV tlie pan aside, and poach for fifteen minutes; turn out, and use. 84 POULTRY AND GAME. LITTLE CHICKEN CREAMS A LA FRANCILLON. lake oue half pound of raw chickeu, aud pouud it until smooth; then pound two ounces of panard with two tablespooufuls of thielc bechamel sauce and oue ounce of butter, add a piuch of salt aud white pepper, then mix into the pounded chicken until quite sniootli; AA'ork in two whole eggs; pass through a fine wire sieve or coarse hair-sieve, and add oue large tablespoonful of thiclv cream. Butter the egg-molds all over both parts, aud ornament tliem with cucum- ber (cut into pea-shapes) or peas, fill up the molds with the mixture, using a forcing-bag and plain pipe for tlie purpose; make a well in the center by dipping the linger into a little hot water, aud working it around until the space is formed; fill this up with cooked asparagus peas (see recipe) and a little thick creamy veloute sauce; join up the two parts of the molds, and poach them for about fifteeu minutes in a steAV-pau containing boiliug water, resting each egg-mold in a dariol to keep it upright; turn out the molds, dish them on a border of potato or farce prepared in a piccolo-mold, pour veloute sauce around them, and garnish with cooked peas, cucumber or asparagus points. CHICKEN IN ASPIC. Boil a three-pound chickeu carefidly until tender; remove the meat, crack the bones, and retiu-n them to the water in which the chicken was cooked; add one onion, foiu" claves, a blade of mace, a bay-leaf; simmer gently for tAvo hours, strain, and turn out to cool; when cool, remove all fat from the surface, turn out the jelly, and remove the sediment from the bottom. If the jellj- is not sufficiently thiclv, add one fourth of an ounce of gelatin to it. and relieat; color with a teaspoonful of caramel, season AAith salt and red pepper; cut the chicken into blocks half an inch square, the same as for salad; put a layer of gelatin in the bottom of the mold; when hard, put in the cliicken, layer of celery, aud seasoning of salt and pepper, then another layer of gelatin, Avhich must be cool, bur not thick; so continue until you haA^e used all the chicken; cover the whole Avith the liquid jelly, and stand aAA'ay until perfectly cold; when ready to serve, turn tliis mold out on a bed of AA-ater-cress or letiuce, or both; garnish it with finely chopped, hard-boiled eggs, first a roAV of Avliites, and then a row of yoUvS. aud then serAe it Avith a boAAd of mayonnaise dressing. Stoned olives and radishes may also be used as a garnish. This makes a much handsomer dish than plain salad, and is a very nice dish for evening parties and card pax'ties. Mrs. S. T. Rorer, author of "Mrs. Rorer's Cook Book," and Principal of Philadelphia Cooking School, Philadelphia, Pennsylvania. POtTLTRY AND GAME. 85 CURRIED CHICKEN A LA MARIE. Cut up a small picked ;iiul clcaiistHl chicken into neat joints, usinj? only the best parts. Take four or five lari^e peeled onions, cut them into very tine slices, and jiut tliein into a stew-pan, with two oinices of butter, a s])vi'^ of thyme and bay-leaf, and try on the stove until a pale ydlden color; then add one table- spoonful of cuny-powder, a pinch of salt, one ounce of f;()od .ulaze, one and one half ounces of fine floiu-; mix with these one and one half pints of new milk, add the joints of chicken, then put on the stove and stir until boilinjr, and simmer nently for about one liour, during which time .stir the curry frequently to prevent it burning; when cooked, take up the joints and set aside until cold; then add to the contents of the pan the strained juice of one lemon, one fourth of a jiint of thick cream, and dissolve in it one fourth of an ounce of gelatin; reboil, and rub through a tammy or very fine hair-sieve, getting as much of the pni-ee through as possible, then stir on ice until beginning to .set, and with it mask file pieces of tlie bird that have been freed fron) skin; set the pieces on a baking-tin tliat is standing on crushed ice, and mask over with a little cool aspic jelly, dish up in a pile, and garnish here and there with finely chopped aspic jelly, and form a border around the chiekeu with some plainly boiled cold ciu*ry- rice and farced olives, si)rinkling the rice at intervals with a little lobster coral or coralline pep])er and finely chopped raw parsley. Serve for a cold entree, ball supper, etc. The remains of the chicken can be used up for stock, etc. STEWED CHICKEN (VIRGINIA STYLE). Disjoint one chicken, put into a saiicei)an, cover with water or white stock, add one teaspoonful of whole wliite pepper, four cloves, one blade of mace and two small onions all tied up in a clotli; let simmer slowly for one hour, then remove the spices; put into another saucepan tAvo ounces each of butter and fiour, stir well, and add the broth of the chicken, stirring lively; when thick, add the chicken, season to taste, add corn dumplings made as below, and serve. Cor.N Dt;op Dumplings fcr Stewfd Chicken (Vihoinia Style).— Take one tin of corn, chop it veiy fine or run it through a meat-cutter, add three eggs, a liitle flour, and salt and pei)i)er to suit the taste; drop this paste from a teasi>oon into a pot of boiling Avater, and boil for ten minutes, then lift the dumplings out of the water, and serve with the stewed chicken. When fresh corn is in the market, it may be grated and used instead of the tinned article. Eusjene Stuyvesiuit. Hovvnrd, member of tlie Universfil Cookery and Ir, salt and thyme, tie a buttered paper around it, put it into a kettle of warm water, and cover closely; when done, take up the chicken, and make a sauce of one cupful of the chicken liquor, thicken with one tablespoonful of butter rolled in flour, poured over two beaten eggs; boil for one minute, with one tablesi)oonful of chopped parsley, season, and pour over the yolks of ten hard-boiled eggs which have been pound(Hl and placed in the bottom of ihe bowl; stir, and serve with the chicken. 86 POULTRY AND GAME. KOAST CHICKEN. Procure a uiee, plump chickeu Aveigiiiug about two and oue halt' pounds, singe, draw, and wash it in cold water, wipe with a dry towel, cut off the feet from the joint of the leg, make an incision just under the thigh, and insert the legs inside; detach the skin as much as possible from the breast, and put a lajer of forcemeat over the breast under tlie loosened skin, and fill the body with the same forcemeat; sew the chickeu up, truss it nicely, rub over it one even tablespoonful of salt, spread over it oue even tablespoouful of butter, and lay a few thin slices of larding-pork over the breast; place it in a roasting- pan, add one cupful of boiling Avater; place it in a hot oven, baste frequently, and roast until done, which Avili take about one hour if the chicken is young. Place the feet, giblets and neck in a saucepan, cover Avith cold Avater, add one onion, one eA^en teaspoouful of salt, and boil until tender. Fifteen minutes before serving, remoA'-e the boiled liA^er and rub it fine. Transfer the chickeu to a hot dish, take out the threads, and place the chicken in a Avarm place. Remove the fat from the gravy, mix oue half tablespoonful of corn-starch AAith oue half cupful of cold Avater, add it to the gravy, let it cook for a few minutes, and add sufficient giblet broth to make a creamy sauce; strain it through a sieve, add the fine rubbed liver, and serve in a sauciere with the chicken. Mrs. Gesine Lemcke, Principal German-American Cooking College, Brooklyn, N. Y. CREAM OF CHICKEN A L'OEUF. Take one pound of raAv chicken, free it from skin and bone, and pound it until smooth; mix AVith it four tablespooufuls of bechamel sauce, and take from the mortar. Then pound one lialf pound of panard AAith oue and one half ounces of butter, a salt-spoonful of salt and a tiny dust of wliite pepper, and add it to the meat; mix iuto it four Avhole raw eggs and three tablespooufuls of cream, and rub all together tlirough a coarse hair or fine Avire sieve, and put the mixture into a well-buttered egg-mold that is ornamented Avith cut trufile; tie up the mold Avith tape or string, put it iuto a stcAV-pan on a fold of paper, cover Avith boiling Avater; watch the Avater reboil, then draAv the pan to the side of the stove, and let the contents poach for three fourths of an hour; then take up, remove the tape, tui'u out the cream, and dish up on a s(iuare crouton of bread that is masked with supreme sauce, garnish AA'ith skewers with large truflles and cockscombs on them, and serve AAith supreme sauce around the base for an entree for dinner or luncheon. The above-given quantities will be found suffic- ient for ten to tAA'olA^e people. POULTRY AND GAME. 87 CHICKEN I'lE. Mix a cnist with sweet milk, aiul shorten with butter; line tlie sides (not tlie bottom) of a milli-pau; liave a young chicken cut up, and one (luart of potatoes peeled, sliced and about an inch tlack; place a layer each of chicken, potatoes and dough cut into small strips; add pepi)er, salt, l)utter and some small bits of pickled pork; continue tliese layers until the pan is full; to this add one pint of cold water; put on tlie upper crust, with a hole cut in it; after cooking awhile, add two pints of hot water; cook for one hour in a moderate oven. Mrs. James Gladrten, Stockwell, Indiana. TURBAN OF CHICKEN A LA VENITIENNE. Butter a turban-mold well, and fill it Avith savory farce, as below, and let it steam for about twenty minutes, then turn it out onto a cake-bottom that is masked over lightly witli Avhite farce, as below; mask the .«avory farce all over with a thin layer of the white farce, and arrange all around this the breast fillets of a raw chicken (tliat have been sliced and larded), fastening these fillets onto the turl)an Avith a little of the Aviiite meat farce, using a forcing-ljag and pipe for the purpose; then garnish witli little rounds of cut tongue and truttle. sticking these with farce; i)lace a buttered paper around the turban, and put it into tlie oven to coolv for about twenty minutes, with a paper on the top, and a few very thin .'■lices of fat bacon to keep the fillets moist; disli up, remove the pa])er band, and serve witli veloute sauce, round and braised olives in the center, with cockscouibs that liave l)eeu warmed in tlieir own liquor. This will be enough for tAvelve persons. Tlie cockscombs are kept in bottles ready for use. Savory Farce for Turba.n of Chicken a i.a Venitienne.— Pound one half pound of raAv Avhite meat, and rub it throrigh a sieA'e, then mix with it two ounces of chopped cooked tongue or ham and two or tliree cooked chicken livers that haA'e also been passed through a sieve; add a salt-spoonful of mignonette pepper and salt, a dust of pepper, one half of a finely chopped shallot, one tea- spoonful of cho])ped olives, the same of button mushrooms, one tal)lespoonful of thick bechamel sauce, an'd two raAv jolks of eggs; mix all, and put iato the buttered mold by means of a forcing-bag and pipe. "White Farce for Masking Tx^rban of CiircKEN a la Venitienne.— Pound six ounces of chicken, rabbit or A'eal until smootli, then pound six ounces of panard, and mix; add two and one lialf small or tAvo large eggs, a pincli of .salt and Avhite pepper and one ounce of l)utter; then pass through the sieve. 08 POULTRY AND GAME. PRESSED CHICKEN. Cut up the fowls, and put into a kettle with a tight cover, so as to retain the steam; put about two teacupfuls of water and plenty of salt and pepper over the chiolien, then let it cook until the meat cleaves easily from the bones; cut or cliop all the meat (freed from skin, bone and gristle) about as for chicken sjilad; season well, put into a disii, and pour over it the remnant of the juice in which it was cooked; this will jelly when cold, and can be sliced or set on the table in shape. Nice for tea or lunch. The knack of making this simple dish is in not having too much water; it AA'ill not jelly if too weak, or if the water is allowed to boil away entirely wliile cooking. CHICKEN CUTLETS a LA REINE. Butter some cutlet-molds, and arrange in tliem alternate layers of cooked breast of chiclven and tongue (or ham), stamping out the pieces with a cutter the same shape and size as the mold; fill up the molds with a cream of chicken, as below; place them on a baking-tin, surround them with enough water to cover the bottoms, place a buttered paper on tlie top, and coolv in a moderate oven for fifteen minutes; then turn out the cutlets on a border of potato, and mask them with supreme sauce; then garnish each cutlet with a piece of stamped-out truffle in any pretty design; serve peas in the center, and with a puree of cooked lean liani or tongue form a little rose on tlie top of each cutlet, using a forcing bag witli a small rose-pipe for it; pour supreme or veloute sauce around tlie dish, and use as a dinner party entree. Chicken Ceeam for Chicken Cxttlets a la Reine.— Take the meat from the legs of a fowl, remove the slcin and bone, and pound vintil smootli, then mix with it one large tablespoonful of tliick bechamel sauce and raw whites of three eggs, season -\^ith salt and pepper and one tablespoonful of cream; rub through a fine wire sieve, add a wine-glassful of sherry, and use. Chicken fok Chicken Cutlets a la Reine. — Remove the breast fillets from a fowl, freeing it from skin, place them on a buttered baking-tin, sprinkle with lemon-juice and salt; put a buttered paper on the top, and cook in a moderate oven for ten to twelve minutes; put into press until cold, and then cut into very thin slices, and stamp out as above. TONC4UE Puree for Cutlets a la Reine. — Pound one fourth of a pound of cooked tongue or ham until smooth, Avith one tablespoonful of thick bechamel sauce, a dust of pepper, two yolks of hard-boiled eggs; then rub through a sieve, and use. Poultry and gamr. 89 CHICKEN LIVERS, WITH MADEIRA. 12 cliickon livers. 14 cupful of Madeira, 1 tal)les[)(j<)nful of flour, 21 stoned olives, 1 taMespoouful of butter, % cujjful of brown stock. Wash and wipe dry ilie livers, cut them into urpose; take out the entire yolk aud some of the Avhite. so as to form little cases; fill up these spaces by means of a forcing-bag and i)laiu pipe with a, ragout, as below; smooth over the top Avith a hot, Avet kuife, aud set them aside until cold; then tlour them and dip into whole raAA- beaten-up egg, and into freshly made white bread-crumbs tAvice; place in a frying-basket, and plunge them into clean boiling fat, and fry until a uice golden color; then dish up on a fiat dish, as sIioaaui, for ball supper, etc. llAGOtTT FOR Chicken Doeaiers. — Put into a stcAv-pan two ounces of butter and two ounces of fiue flour, and fry together without broAA-ning; then mix with it one half pint of light, good-flavored stoclv or uoaa- milk; stir until boiling, season with a little salt and pepper, and mix AAith it two raAV yolks of eggs; stir again over the fire until the sauce thickens, but do not let it boil, and wriug it through a ch^au tammy-cloth; mix with it four tablespoonfuls of finely minced chicken or other white meat, four yolks of hard-boiled eggs that have been rubbed through a sieA'e, one tablespoonful of lean coolvcd ham or tongue, one teaspoonful of finely chopped raw green parsley, one finely chopped shallot and the strained juice of a lemon; mix all, and use as directed. Snthcient for fourteen to sixteen dormers. PEPITORIA. Cut into pieces some boiled chicken, mix with spices, garlic, hops, onions and parsley, add a little of the chicken stock, let it come to a boil; make the sauce AA'ith this stock, that is. thicken it with butter aud flour, add one or more slices of hard-boiled egg. aud serve. Gustave Beraud, Chef of Calumet Club, Chicago, Illinois, formerly Chef of William Astor, New York. POULTRY AND GAMP]. 91 LITTI.E CHICKENS A L'IMPERIALE. liiphtly butter some small fhit-ken-mokls, and by means of a forcing-bag with a large, plain pipe till them with farce, malie a well in the center of each, and nearly fill these spaces with a puree of chicken, as below, then cover this o^er with a little ujore of the farce that was used for lining the molds, and smooth over the tops with a hot, wet knife; put a fold of paper into a saute-pau, place tlie molds on this, cover them completely with boiling water; place tlie pan on the stove, watcli tlie water reboil, i)l:ice a buttered paper over the molds, put the cover on the pan. and let the contents steam for about fifteen minutes; wlien cooked, turn the molds onto a clean cloth. Arrange a fried crouton of bread in the center of a border of potatoes on an entree-dish, stand the chickens upright on this, resting them against the crouton, mask them carefully with a good creamy supreme sauce, and by means of a forcing-bag with a large rose- pipe force a little puree of green peas between each chicken; arrange at the top little stamped-out roimds of ox-tongue about one eighth of an inch thick and one half of an inch in diameter that have been warmed in a little sherry between two plates; arrange some financiere on a hatelet skewer, and stick this in the center of the croutons; serve supreme sauce around the base and over the chickens; place a round of cooked tongue on the top between each chicken, and serve. Puree for Little Cjiickens a l'Imperiale.— Take, for eiglit to ten molds, six ounces of raw chicken, fi*ee it from skin and bone, and pound it until smooth, rub through a fine sieve, then mix with two tablespoonfuls of thick cream, a pinch of salt, a dust of pepper; mix well, put into a forcing-bag with a small, plain pipe, and use. FRIED CHICKEN. Clean and Avash it well, and with a sharp knife cut it open in the back; dredge with flour, pepper and salt. Put equal quantities of butter and lard into a hot frying-pan, then put in the chicken, and keep it well covered until brown on both sides. The seei'et of a nice fricassee is in having plenty of hot lard or butter. Iv. H. B; I'ostville, town, 92 POULTRY AND GAME. LITTLE CHICKENS A LA KENAISSANCE. Liiie some little eJiicken-molds very tliiuly with aspic jelly, and garnish them with trutfle in little diamond shapes shraighl; down the breast; line them again thinly with white chaudfroid sauce, and again with a puree of chicken prepared as below, and inside this puree put one teaspoonful of the ragout of lobster, as below; smooth this with a wet knife, and then cover it with the puree of chiclven; put aside on ice until set, then dip the molds into hot water, and turn out the little chickens; dish them on a border of rice or aspic jelly, place a wax figure in the center of the border, fUlup the spaces between each chicken with aspic jelly, as in engraving, and garnisli the dish Avith lobster butter, and olives prepared as below; place a chiclven and four olives on the A^ax cup on top of the figiu-e; place some olive-colored aspic around the base of the dish, and garnish with little sprigs of tarragon and chervil. I'LREE OjF CuiCKEiS' FOR CHICKENS A LA RENAISSANCE.— PoUUd three foUrthS of a pound of cooked chicken or Avhite meat, and mix it with one half pint of aspic jelly, one fourth of a pint of thick cream, one wine-glassful of sherry and a pinch of salt; when smooth, pass through a tammy or fine sieve, and use. IiAGOUT FOR Chickens a i,a Renaissancic. — Mix one fourth of a pint of aspic jelly, two tablespoonfuls of chopped lobster, three boned anchovies cut into diamond shapes, three chopped, turned olives, one teaspoonful of chopped capers, a pinch of chopped tarragon and chervil, one tablespoonful of mayonnaise sauce, a few drops of liquid carmine and a dust of pepper, then use. Olia^es for Chicken 'a i.a Eenaissance.— Turn some olives, and fill them (by means of a forcing-bag and pipe) Avith the mixture used for the little chickens; line some liuted dariols Avith olive-colored aspic, place an olive in each, set Avith aspic, and when turned out, garnish the dish as described above. STEAMED CHICKEN. Rub with salt and pepper, place in a steamer, and steam one and one half hours; when done, keep hot. Prepare a sauce of one pint of gravy, one pint of cream, six spoonfuls of flour, one tablespoonful of butter, pepper, salt and a few drops of extract of celery. POULTRY AND GAME. 93 CHICKEN SAUTE. Disjoint a tender chiclYen after siugeins and removius the pln-fi'atliers, season ■\vitli salt and pepper, roll in flour, brown in salt-pork fat, and put into a stew- pan; l)r()wu two tablespoonfuls of butter, add one tablespoonful of chopped onion, and fry for five minutes, then add two tablespoonfuls of flour, and brown; add slowly one pint of milk and one half pint of white stock, and season with sal). pepi)er and a speck of cayenne; pour this sauce over the tliicken. and cook until tender; add one can of mushrooms, cook for ten minutes, and serve. Mrs. Altbea Soines, Teacher of Cookery, Manual Training School, Boston, Mass. CHICKEN SAUTED MASCOT. Divide a fine chicken into pieces, and season eaOh one with salt and pepper. Have a stew-i)an. and in it put four spoonfuls of clarilied butter; when very hot, place the pieces of chicken in, one by one, beginning? witli the legs, and wlien well browned on one side, turn them over, tlu n put the pan, imcovered, into the oven for ten mintites. Peel six fine, fresh tomatoes, suppress the watery matter and soft insides until only the thick part remains; fry them in butter, seasoning well. Have also two green peppers cut into small strips, boil them for ten minutes in salted water, drain well, and then stew in the butter the same as the tomatoes; mix, and let stand until the chicken is dressed. The pieces of chicken being cooked, drain off all the butter and substitute a glassful of brandy and a large one of white wine, to detach the glaze from the bottom of the sauce- pan; let boil a few minutes; dress the chicken into a dish, pour the tomatoes and peppers over the chiclvcn, gravy over all. On each end of the dish arrange a cluster of lozenge-shaped potatoes fried in clarified butter. A. Gallier, President " Societe Culinaire de New York," and Chef of Hotel Brunswick, Fifth Avenue, New York. TURKEY SCALLOP. Pick the meat from the bones of a cold cooked turkey, and chop it fine; put a layer of bread-crumbs on the bottom of a buttered pudding-dish, moisten them with a little milk; then put in a layer of turkey with some of the cold dressing, and cut small pieces of butter over the top; sprinkle with pepper and salt, then ai'other layer of bread-crumbs, and so on until the dish is nearly full; add a little liot water to the gravy left from the turkey, and pour over it; then take t^^'o eggs, two tablespoonfuls of milk, one tablespoonful of melted butter, a little salt, and cracker-cruinbs enough to spread thick, with a knife, over the top of it all; put on some small bits of butter, and cover it over with a plate; bake three fourths of an hour. About ten iiiinutes before serving, remove the plate, and let it brown. ROAST TURKEY. WITH OYSTERS. Clean a turkey, and lay it in a dripping-pan; prepare a dressing of stale bread, composed of one quart of bread-crumbs and one cupful of butter, and water enough to moisten; add to- this two dozen oysters and pepper and salt to suit the taste; mix all, and stuff the turkey with it; put butter over the outside, l)ut some AA-ater into the dripping-pan, set it in the oveii, and bake until doue, basting quite often. Never parl)()il a young turkey. Mrs, Wm, Thurston, Monroe, Nebraska, 94 POULTRY AND GAME. COLD TURKEY A LA GRANDE DUCHESSE. Pick, singe aiul cleauso the turlvey, and draw tlie sinews from the legs; cut off its head, and open it at the baclv of the neck and remove the backbone and breast-bone as far as the leg-joint, removing the entrails with the carcass; then stulf it, sew it up, and truss it for boiling. The feet should be just dipped into boiling water, and then the outer skin remoA'cd, the sinews cut off, and the toes cut short, and the lower part of the leg with the foot replaced; tie the turkey up in a well-buttered cloth, and put it to boil for one and one half to two hours, according to the size of the bird, in good stock, with vegetables, such as carrot, onion, celery and herbs (basil, marjoram, bay-leaf, thyme and parsley), a few black and white peppercorns, six or eight cloves and a blade or two of mace; let the stock come to a boil, then draw the pan to the side of the oven and let it simmer gently until cooked. Take up the turkey, remove the cloth, and let it get cold; it is best to boil the turkey the day before it is to be dished up. When cold, remove the strings, and mask the bird over with white chaudfroid sauce, putting on tvro or three coatings of the sauce until it is well masked; when the sauce is somewhat set, lightly mask that over with aspic jelly which is not quite set, so as to give the surface a polish, and at once sprinkle over it some finely shredded blanched pistachio-nuts; when the aspic is set, dish up the turkey and garnish it around Avith ornamentally cut pieces of aspic; talce three hatelet skewers, and on tliem place some of the prepared crayfish or cooked prawns and truffle or financiere garnish and pate de foie gras, and arrange them on the breast of the turkey, as in the engraving, also garnish the breast with truffles, llus dish can be served for any cold collation, ball supper, etc. Chickens may be prepared in a similar manner. STUFFING FOR TURKEY. Take some bread-crumbs, and turn on just enough hot water to soften them; put in a piece of butter, not melted, the size of a hen's egg and one spoonful of pulverized sage, one teaspoouful of ground pepper and one teaspoonful of salt; then jnix thoroughly, and stuff your turkey. PLAIN STUFFING. Take stale bread, cut off all the crust, grate very fine, and pour over it as much melted butler as will make it crumble in your hands; season with salt and pepper to suit the taste. POULTRY AND GAME. TvOAST DUCK. IVopaiv your cluck for roastiuj^-, and use llie following slutiiug: Cliop liue and throw into cold water good-sized onions. Take A little salt and pepjjor, 1 large spoonful of sage, A piece of butter the size of a walnut, 2 tablespoonfuls of bread-crumbs. Add the onions, drained. Mix well, and stuff the duck; if an ordinary-sized duck, bake one hour. DUCK A LA PKOVENCALE. Take a picked, singed and boned duck, turn it inside out, and season it with salt, pepper, lenion-jxnce, fi)iely chopped shallot, chopped Spanish olive, chopped parsley, thyme, bay-leaf, and lean cooked tongue or ham. Prepare a farce, as below, and fill up the inside of the duck; then roll it up in the form of a gelatin, tie on it a piece of fat raw bacon, slitted here and there, and tie it up in a strong cloth, so as to keep the shape as nice as possible; put into a stew-pan two or three sliced onions, a few slices of carrot, turnip, celery, fresh mush- room, a good bunch of herbs, one pint of coolclng white wine, the juice of two lemons, one teaspoonful of black and white peppercorns, six or eight cloves, tv^'o blades of mace, a few bacon-bones, and enough good light stock to cover; simmer gently for about one hour, then take up and retie the bird, and leave it in press in the stock until cold; then take up, remove the cloth, etc., and mask over with brown chaudfroid; garnish with hard-boiled white of egg, French chillies and gherkins; set this garnish with a little more aspic jelly, then dish up the bird, garnishing with blocks of aspic cream and aspic jelly and Spanish olives; serve for dinner or luncheon with iced orange sauce in a boat. Farce for Duck a i-a 1'rovencale. — Take one half pound of cooked chicken, one half pound of cooked pheasant or other game, and pound both together, with six ounces of cooked tongue or ham and four yolks of hard-boiled eggs; rub thi-ough a wire sieve, then add one Avine-glassful of sherry, mix with six ounces of freshly made white bread-crumbs, a good pinch of salt and pepper, two finely chopped shallots, one teas])oonful of chopped tru/iie, the sauje of tongue and three whole raw eggs; mix well, then use. APPLE STUFFING. Take one pint of tart apple sauce, and mix with it one small cupful of bread- crumbs, a little powdered sage, one small onion sliced fine, and season with cayenne peppei". This is used for roast goose, duck and game. 96 POULTRY AND GAME. WILD DUCKS. Nearly all wild clucks are liable to have a fishy flavor, and when handled by inexperienced cooivs, are sometimes uneatable from this cause. Before roast- ing them, guard against this by parboiling tiiem with a small peeled carrot put within each. This will absorb the unpleasant taste. An onion will have the same effect; but unless you mean to use onion in the stuffing, the carrot is pieferable. In my own kitchen, I usually put in the onion, considering a suspicion of garlic .a desideratum in roast duck, whether wild or tame. ROAST WILD DUCK. Parboil according to directions for preparing wild duck; throw away the carrot or onion, lay in fresh water half an hour; stuff with bread-crumbs seasoned with pepper, salt, sage and onion, and roast until brown and tender, basting for half the time with butter and water, then Avith the drippings; add to the gravy, when you have taken up the ducks, a teaspoonful of currant jelly and a pinch of cayenne; thicken with browned fiour, and serve in a tureen. ROAST GOOSE. Dress the fowl twenty-four hours before using, and soak in salt-water two hours before cooking; make a maslied-potato dressing, seasoned with onion, butter, pepper and salt; fill the body of the goose, grease it all over well with butter, and dredge with flour; place in a pan, with a pint of water; baste well, and cook two hours; serve with onion graA^y and apple sauce. BOILED GOOSE. Soak over night in SAveet millv; in the morning, wash, and allow it to stand in cold water one hour; fill the body AA'ith Avell-seasoned bread-dressing, using salt, pepper, onions and sage. Tie up in a tliin cheese-cloth; boil two hours; serve AAnth giblet sauce and gooseberry jam. PIGEON PIE. Clean and truss three or four pigeons, rub the outsides and insides with a mixture of pepper and salt; rub the insides with a bit of butter, and fill them with a bread-and-butter stuffing or mashed potatoes; sew up the slit, butter the sides of a tin basin or pudding-dish, and line (the sides only) Avith pie paste rolled to one fourth of an inch in thickness; lay the birds in; for three large tame pigeons, cut one fourth of a pound of sweet butter, and put it over them; strew over a large teaspoonful of salt and a small teaspoonful of pepper, with a bunch of finely cut parsley, if liked; dredge one large tablespoonful of wheat flour over, put in water to nearly fill the pie; lay skewers across the top, "cover with a puff- paste crust; cut a slit in the middle, ornament the edge with leaves, braids or shells of paste, and put it in a moderately hot or quick oven for one hour; when nearly done, brush the top over Avith the yolk of an egg beaten with a little milk, and finish. The pigeons for this pie may be cut in two or more pieces, if preferred. Any small birds may be done in this manner. POULTRY AND GAME. KOAST ri(JE()X. When clcnn aiieateu wliole egg. and tlien into freshly made bread- crumbs; bat the crumbs Avith a knife until tliey are all smooth; place the cutlets in a saute-pan, Avitli about tAA'o ounces of clarified butter, and fry .until a nice golden color. Dish up on a Iwrder of potato, and serve Avith a puree of mtish- roonis in tlie center, and espagnol sance, in Avliich the bones of tlie bird have been used for flaA'or, around the base. A cutlet frill, if liked, may be placed on each foot, and the cutlets can be fried in lard or oil if more convenient. Serve as an entree for dinner or luncheon while quite liot. Other birds can be used in the same Avay. CHESTNUT DRESSING. SIu>ll the. nuts first, then pour on l)oiling Avater to scald them a few moments; then remove the broAA'n skin, or covering. AA'hicli is called lilanching. and put them to T)oil in lukeAvarm water; let them cook until soft, and mash them; mix Avith a little sAveet cream, T)read-crumbs, pepper and salt. This is used for turkeys. rOTVTO STUFFING. Take one third of bread-crumbs, tAvo thirds of mashed potatoes, butter the size of an offii. salt and pepper, one egg and one half teaspoonfnl of ground sage; mix ihoroughlv. and fill the foAvl. 98 POULTRY AND GAMfl. BROILED QUAIL. Remove the feathers Avithout scalding, and dross the quails carefully; tiieil soak a short tisne iu salt- water, split down the back, dry with a cloth, and rub them over Avith butter, and place on the gridiron over a clear fire; turn frequently, and put bits of butter over them; Avhen taken up, season with salt. Prepare a slice of thin toast, nicely buttered and laid on a hot dish, for each bird, and lay a bird, breast upward, on each slice; garnish Avith currant jelly. QUAILS A LA TOSCA. Pick, singe and bone some quails, leaving half the leg-bone in the bottom part of the leg with the foot on; season them Avith finely chopped fresh mush- rooms, shallots, parsley and a little salt and coralline pepper; put them into a buttered saute-pan, saute tliem for two or three minutes, and put them to press until cold; then mask them over Avith the sauce prepared as beloAV, sprinkle with fine flour, dip them into whole beaten egg and freshly made white bread- crumbs; repeat this tAvice, batting them with a palette-knife to keep them quite sm'ooth, then fry in clean boiling fat until a pretty golden color; Avhen cooked, dish up on a border of potato, in the center of which place a crouton of fried bread that is scooped out and filled Avith a puree of fresh mushrooms; garnish witli prepared financiere, as in engraving, fixing it with a hatelet skewer, which will give a jn-etty finish to the dish, and serve with champagne sauce. Sauce for Masking Qttait.s a la Tosca.— Take half a pint of hot, thick bechamel sauce and mix Avith it three raAV yolks of eggs; stir this over the fire until it thickens, then tammy, and add one tablespoonful of finely chopped cooked ham or tongue, two yolks of hard-boiled eggs that have been rubbed through a Avire sieve and one dessert-spoonful of finely chopped parsley; mix all, and use as described aboA^e. ROAST QUAIL. Pluck and draAv the birds, rub a little biirter over them, tie a strip of bacon over the breasts, and set them in the oven for twenty or tAventy-five minutes. POULTRY AND GAME. 99 QUAILS A LA LESSEPS. Caillcs (1 la Lesscps. 1'ake some boned quails with the feet left on, and place inside of each bird one peeled, dried, raw potato, cut about two and one half inches long by one and one half inches wide, and form into cj'linder shapes; dry these Avith a cloth, and rub them well with butter; fasten up the birds in little bands of buttered paper, place them in a buttered saute-pan, with one half wine-glassful of sherry, and put into the oven for about fifteen minutes; when done, take up, and set aside until cold, then remove the papers and the potatoes, and by means of a forcing-bag and a plain pipe fill the birds with a ragout, as below; put them in a cool place until the ragout is perfectly set, then cut the birds into halves Avitii a wet, warm knife, and mask each with bro^A n cliaudfroid sauce; when well coated, mask liglitjy with a little liciuid aspic jelly, and disli up around a timbal of clear ice prepared as btlow. Arrange between each half bird a little finely chopped aspic, and garnish the top of the birds with a little pate de foie gras tliat has been passed through a wire sieve, using a forcing-bag and a large rose- pipe for the purpose; garnish the dish here and there with little sprigs of picked chervil and tarragon, and when about to serve, put a lighted night-light in the center of the ice timbal, and serve at once. llAGOUT FOR Filling the Quails a la Lesseps.— To four quails take one half breast of a cooked chicken cut into small pieces, six button muslirooms, two or three truffles and two ounces of foie gras; mix these with the sauce prepared as below; leave until nearly set, then use. Sauce for Ragout for Quails a la Lesseps.— Put a dessert-spoonful of extract of beef into a stew-pan, with one fourth pint of tomato sauce, one wine- glassful of sherry and one half pint of aspic jelly; reduce to one half the quan- tity, keep skimming while boiling, then tammy, and use. Ice Timbal for Quails a la Lesseps.— Set a plain timbal-mold that is filled with cold water in the charged ice-cave for two and one half to three hours; when frozen, dip into cold water, turn out the ice, and put it in the center of the dish on which the quails are to be served, first placing between the timbal ^Qd the dish a little wadding. 100 POULTRY AND GAME. POTTED QUAIL. Singe, draw and wash quickly six flue, fat quails, season them with one scant even tablespoouful of salt, evenly distributed. Fry in a saucepan one half cupful of finely cut larding-porlv light brown, add two ounces of butter and the quail; let them cooli until they have obtained a light brown color all over, then add one cupful of boiling water; continue 'cooking until done, which will take about an hour. Place the giblets in a saucepan, cover with cold water, add a little salt, one onion, boil until tender, then chop them fine. Shortly before serving, toast six pieces of baker's bread, then butter them, lay on a hot dish, place one quail on each piece of toast. Mix one half tablespoouful of corn-starch with one fourth cupful of cold watei", stir it in the gravy, cook two minutes on top of the stove, add some of the giblet-water to make a creamy sauce; strain the gravy, add the giblets, pour a little over each one, and serve the rest sep- arately. Decorate the dish with water-cress. Mrs. Gesine Lemcke, Priucipal German-American Cooking College, Brooklyn, N. Y. SALMIS OF QUAILS A L'EMPRESS. iSalmis de Gailles ct V Empress. Take some roast or braised quails, cut tliem into halves, dust over wi-th sifred fine flour, and place them in a saute-pan, co's'er them with sauce prepared as below, and boil them in it for ten to fifteen minutes; then dish them up on a border of potato, garnish the center of the dish with potato puree, braised olives and French red chillies; pour the sauce around the dish, and serve at once for gn entree for dinner or luncheon while quite hot. Sauce for Salmis of Quails a l'Esupeess. — Take two washed fresh mush- rooms, one ounce of cut-up lean bacon, two large sliced onions, a bunch of herbs, one ounce of butter and two fresh tomatoes; fry these for twenty minutes; then add to the pan one ounce of good glaze, a wine-glassful of sherry, the juice of a lemnn, a few drops of carmine, one and one half pints of bi'owu sauce, a dust of pepper and two chopped French gherkins; boil with any bird-bcnes, such as I)heasant, etc., for twenty to thirty minutes, lieeping well skimmed while cook- ing; then rub through the tammy, reboil, and use. PEAFOWLS. INIany farmers have these in plenty, and use them the same as turkeys. recip(! for turkeys AA'iJl do for these, and they are very delicious, Any POULTRY AND GAME. 101 KOAST i*aktkid(_;e. Choose youtiff birds, with darlv-oolored bills and yellowish legs, aud let them haus a few days, or there will be no flavor to the flesh, nor will it be tender. The time they should be kept depends entirely on the taste of those for Avhom thfy are intended, as ^^•hat some persons would consider delicious Avould be to oth(>rs disgusting aud oflensive. They may be trussed Avith or without the head, the latter mode being now considered the most fashionable, riuclc, draw aud \\ ipe the partridge carefully inside and out; cut off the head, leaving sufRcieut skin on the neck to skewer back: bring the legs close to the breast, between it iuu\ the side l»ones, and pass a skewer through the pinions and thick part of the tliighs. AMieu tlie Iiead is left on, it should be brought around and fixed onto the point of the slicwer. When the bird is firmly and plumply trussed, roast it before a nice, bright tire; keep it Avell basted, aud a few minutes before serving, flour and froth it well, dish it, and serve with gravy and bread sauce, aud send to the table hot, and quickly; a little of the gravy should be poured over the bird. SUPREME OF PHEASANT A LA ST. HUBERT. /Supreme de Faisan (1 la iS(. Hubert. Take a nice cleansed T)hcasaut, remose the breast fillets from it, and cut them into as n)any nice'long pieces as possible, not quite one fourth of an inch tliick; bat them out Avith a cold, wet knife, and season Avith a little pepper and salt, fiuely chopped parsley and shallot and two tablespoonfuls of good game stock; place them in a buttered saute-pan, with a buttered paper over, and cook in a moderate oven for about eight minutes. Mask the snpremes over Avith a Utile tomato puree; dish up on a border of farce or i)otato, and betAveen each piece of the meat place a little quenelle that is prepared of pheasant and poached in small quenelle-tins. SerA'e Avith a compote of French plums in the center, aud Hubert sauce (see recipe) ai'ound the dish, and use for an entree for dinner or luncheon. QVENKLIES FOR StPREME OF PlIEASANT A LA St. HlTBERT.— Take tlVC OUUCCS of raAv pheasant, pound it until smooth, then pound four ounces of panard, one half ounce of butter, two whole raAV eggs, a little salt aud pepper; mix all, aud then rub through a fine wire sieve; mix Avith one dessert-spoonful of cream a few drops of carmine, and ])ut into quenelle-molds slightly buttert^d and masked Avith chopped truffle, poach for tAA'elve to flfteeu minutes, then turn out on a cloth, and use. 102 POULTRY AND GAME.. BEIGNETS OF PHEASANT A LA DOMINIQUE. Beignets de Faisan cl la Dominique. Prepare a puree of pheasant, and form it into ball sliapes about the size of a walnut, rolling each with a little flour to prevent it sticking; make a little well inside the ball by pressing the finger inside it, and place inside the well a little piece of good set glaze about the size of a small Spanish nut, and a piece of triiftie or coolvod button mushroom about the same size as the glaze; roll up again into balls, and by means of a forcing-bag and small, plain pipe cover the balls over with profite-role paste (omitting the cheese), and after covering them Avith the paste, roll them again Avith a little flour and drop them into clean hot fat, and fry them over a quick fire for eight or ten minutes, during which time keep them constantly turned over and over; they should be a pretty golden color when cooked. Then take up on a pastry-rack and drain them; brush them over very lightly with raw white of egg that has been just mixed up with a fork, and sprinkle on the top of each beignet alternately a little finely chopped lean cooked ham or tongue and a little finely chopped truffle or parsley. Dish up in a pile on a hot dish on a dish-paper, and serve for an entree for dinner or luncheon. PuEEE FOE Beignets of Pheasant a la Dominique.— For twelve beignets take three fourths of a pound of cold cooked pheasant, pound it until quite smooth, and mix with it two large tablespoonfuls of thick bechamel sauce, one ounce of good butter, a pinch of salt and a slight dust of cayenne pepper; when mixed into a perfectly smooth paste, rub it all through a fine wire sieve, and use as directed. PHEASANT PIE A LA FRANCAISE. Take a square fleur-mold, butter it inside, and place it on a baking-tin on a double fold of foolscap paper that is buttered; then line the mold about one fourth of an inch thick with short paste, pressing the paste well into the shape of the tin. I'ake a picked, singed, cleaned and boned pheasant, cut it up into neat joints, lay these open and season them with a little mignonette pepper, a very little salt, and washed and chopped fresh mushroom, a little shallot, thyme, bay- leaf, parsley and the livers of the pheasants finely chopped; place a little piece of pate de foie gras about the size of a Spanish nut in each piece of pheasant, and then roll up the pieces in cylinder shapes, and place these pieces one on the other in the pie until it is full; wet the edges of the paste, and roU gut somi3 POULTRY ASrI) 6aMe'. 103 rnoro paste about half the thickness of that used for the linhip; of the mold, cover the pie over, and trim tlie edj;-es; roll out the remainder of the paste perfectly tliiu like a wafer, and stamp it out in rounds about one and one half inches in diameter, and by means of a knife work out the rounds of paste in the form of small shells. Wet the top of the pie paste over with a little cold water, using a j)aste-brush for the purpose, and then place the little shells on the top until it is quite covered; make a little hole in the center of the top, so as to be able to fill the pie Avitli gravy when cold; place a band of buttered paper around, so as to stand about three inches above the pie, and put it into a moderate oven, and bake for one and one half to t-\vo hours; during tlie baking keep tlie top of the pie covered over with a wetted paper to prevent the paste getting browned, as it shoidd be a pretty fawn color when cooked. IMit it away until cold, then till up with gravy made from the bones, as below, and then remove the tin from it; place the pie on a dish-paper, and garnish it around Avith nice blocks of cut aspic jelly, and serve for any cold collation, such as for supper, luncheon, race meetings, etc. Gkavy for Fii.i-ing ttp Pheasant Pie.— Take the bones of the birds, chop them up finely, 'ind put them into a stcAV-pan, with one ounce of butter, a sliced lemon, two bay-leaves, a sprig of thyme and parsley, a sprig of marjoram and a pinch of mignonette pepper; put the cover on the pan, and fry the contents for about fifteen minutes, giving the pan an occasional shake while frying; then add about one quart of good stock, and let it simmer gently on the side of the stove for about three fourths of an hovu-; strain, and remove the fat, and dissolve in the liquor one fourth of an ounce of gelatin, and use when cooling, and when about the consistency of cream. LARKS A LA SOTTERVILLE. Mauviettes (I la Sotterville. 'J'ake some singed and cleaned larks, bone them, but leave the feet and bot- tom part of the legs on; then by means of a forcing-bag and plain pipe farce each bird with a puree prepared as below; form them into neat shapes, wrap each bird in a band of buttered foolscap paper, tie them up with thin string, put tliimi into a tin, with a little Avai-m butter, and bake for about fifteen minutes, during which time keep them well basted; set them aside until cold, then mask with fawn-colored chaudfroid sauce (see recipe), and when this is set, mask all 104 POULTRY AND GAME. over with aspic jellj^; wlien quite cold, trim them, and dish up on a border of ajr^pic cream, as below, standing them against a crouton oi' fried bread; then by menus of a forcing-bag and pipe garnisli between the larks with finely chopped aspic cream; arrange here and there some linauciere garnish that has been masked with aspic jelly, and also some finely shredded cut truffles. Arrange just above the larks the heads of the birds prepared as follows: Cleanse the heads, roll them up in buttered paper, and cook them in a moderate oven for ' five minutes; set aside until cold, and brush each over witli warm glaze or cool aspic jelly; cut out Avith a pea -cutter some little rounds of hard-boiled white of egg to fit the birds' e.ves, place these in the spaces, and in the center of these put a smaller round of red chilli, then maslv with aspic jelly. Faece for Lakks a la Sotterville. — To twelve birds take six ounces of cooked pheasant or chicken, six raw bearded oysters and their liquor, two ounces of pate de foie gras, two tablespoonfuls of good brown sauce, one tea- spoonful of warm glaze, two ounces of pauard and two raw yolks of eggs; pound until smooth, season with a dust of pepper and a little salt, rub through a wire sieve, mix with two or three French red chillies that have been freed from seeds, and cut into little square pieces, put into a forcing-bag with a plain pipe, and use. Aspic Cream for Border for Larks a la Sottervii;le.— Take one quart of aspic jelly, one pint of thick cream and one half ounce of gelatin; dissolve, tammy, and when cooling, fill a border-mold with it; let it remain until set, then dip into hot water, and turn out; set any of the remains of the cream aside until quite cold, for chopping up. LAKKS A LA KEYNIERE. Mauviettes d, la BeyniBre. Take some boned larks, and farce them Avlth a little pate de foie gras, then pxit each into a small band of buttered paper, and tie them up; butter a stew- pan, and put into it one or two slices each of carrot, onion, turnip, leek and celery, a bunch of herbs, such as thyme, parsley and bay-leaf, and a few pepper- corns; place the larks upon these vegetables, put a buttered paper over them, and fry for about five minutes; add one fourth of a pint of stock, place the pan in the oven for ten minutes, then take up the larks, and remove the paper; POULTRY AND GAME. 105 butter soiiH' liUh- molds, spriiiklo tlicui with chopped triillU', then line them with beef farce, usinsj; a forciii.t;-bag and pipe for tlie piiipose; make a well in the (■(Miler of each with the linger, which sliould l)e dipped into hot water occa- sionally, place a lark in the space thus formed, and cover witli more farce; place a piece of paper in the bottom of a stew-pan, upon which set tlie molds; pour in boilinij- water until it reaches three fourths tlie depth of the molds, watch it reboil, then draw the pan to the side of the stove, and poach for about fifteen minutes; turn out of the molds onto a border of farce, pour the sauce over them, Itlace the prepared heads and feet of the larks on the top of the portions, as in engravinji'. and serve as an entree for dinner. To cook llie heads and feel of birds, cleanse them, put into a buttered paper, and bake in the oven for ten to twelve minutes; .iust before serving, brush over with a little warm glaze. LARKS IN BASKETS. N Farce some boned larks with beef farce prepai'ed as in recipe "I^ittle Creams of Beef;" make a well inside each with the tiugei', occasionally dipping the hitler into hot water; place inside the spaces thus formed a little slice of bhmched beef-marrow that is masked ov( r witli a little linely chopped parsley. close the farce well ovor tliis. and place the larks in little bands of liultered paper, and put them into a saute-pan between two pieces of fat bacon to cook for about fifteen minutes; then remove the paper, and place the larks in little short paste-cases (see recipe "Little Croustades of Calf's Brains"), and add a little sauce sulRcient to reach to the top of the breast; th(>n witli a forcing- baj? 106 POULTRY AND GAME. and pipe cover the bird entirely with some of the beef farce, smooth it over Avith a wet, warm kuife, and ornameiit iho edufs of tiie ba.sket with a httlo '^A'hite farce in the shape of peas, usini? a bag and small pipe for the purpose; place the cases in a moderate oven, with a battered paper over, and eook for about fifteen minutes. Have the heads and feet cleansed and cooked as for "I.arks a la Reyniere," and put on top of the farce, and garnish with handles' of paste made with the remains of the paste used for the baskets; then dish up) on a paper, one to each person, and serve. These can also be served cold. Sauce for Larks in Baskets.— Put into a stew-pan the bones from the birds,, one half pint of good brown sauce, with one half ounce of glaze, one wine- glassful of sherry, one fourth of a pint of tomato sauce and a piflvsh of castor- sugar; boil down for about fifteen minutes; keep skimmed Avhile bto-iiiag, theii taiumy, and use. CKOUSTADE OF GAME A LA NOKMANDE. Croustade de Gibier d, la Normande. Prepare one half pound of short paste, and line a buttered luold with it about one eighth of an inch thick; trim the edges of the paste neatly, then line it with buttered paper, and fill the inside with raw rice or any other dry grain, put into a moderate oven for twenty-five to thirty minutes; remove the paper and rice, return the croustade to the oven, and let it dry Avell on the inside; when ready to serve, remove the pegs which fasten the mold, take the latter off the croustade, dish up, and fill the center with a ragout made from any kind of cold game (or poultry can be used if liked), adding to one half pound of game one or two truf- fles, if you have them, cut into slices, four or five cooked button mushrooms, and a little financiere may be used; mix these ingredients into a good, thick salmis sauce, make hot in the bain-marie, and then fill the croustade; garnish the edge of this with a puree of game or poultry livers and little fancy rings of of paste, tlien arrange some savorj custard (see recipe) on the top in the form of an inner ring, and serve hot. with a little of the sauce around the base of the dish, and a little of the liver puree, with a few of the paste-rings at each end. 1\)ULTUV aX1> game. 107 LITTLE CROUSTADKS OF GAME A LA BRISTOL. Pctiles Croustades dc Gibicr (i la Bristol. Line some litllo fluted molds very thinly with short paste about one eighth of an ineh thic-lc, pressing it well into the shniie of the molds, trim off the edges neatly, and line the insides with l)uttered papei-; till the papers with raw rice, and balce in a moderate oven for about forty minutes; when done, remove the riee and the paper from the paste-cases, and put tlie latter back into the oven to dry, and when ready to use, brush over the outsides very lightly Avith raw white of egg that has been mixed with a fork, using as little as possible; then sprinkle the cases with finely chopped parsley, fill them Avith a ragout of game, and arrange on the top of the ragout by means of a forcing-bag and rose-pipe a little liver farce, then place around the edges of the croustades little rings made from tlu^ short paste and masked in the same way as the cases; place the cases upon a hot dish on a dish-paper, and serve. Use as an entree for dinner or luncheon. IvAGoiTT FOR Croustades a la Bristol.— Take about one half pound of any remains of cold cooked game or poultry, remove the bones and skin, and cut the meat into dice; mix it with two or three cooked button mushrooms, and then mix thess into reduced salmis sauce; make hot in thf bain-marie, and use. COLD GAME PIE A LA CLEVELAND. Take one pound of raw veal, put into two parts; cut one part of it into small slices about three inches long and one half inch thick. TalvC a pound of fresh loin of pork, proceed tlie same as you did before; cut half of it into thin slices; put both veal and pork which you cut up into a bowl. Take a thin slice of cooked ham, cut into fixe or six equal parts lengthwise. Take one partridge, bone it, and take all the nerves out of it; put liam and partridge into the bowl with the rest. Cook one half glassful of dry Avhite wine in a small saucepan, with a chopped shallot, one bay-leaf, a littl(< tiiyme, a few slices of onion, one half handful of whole black pepper. After having let this boil for a few minutes, strain through a sieve on your meats in the bowl, put a little salt over it. Take half a pound of fat lardjng-pork, take off the skin, add to the other half of your veal and pork, pass twice through a cliopping-inachine. This will make the forcemeat to put into your pie. 108 POrLTRY AKD game. I'ASTE FOR Pie.— Soak one pound of tloiiv Avilh oue fourth poiTud of buttei'. OHO and one half glassfuls of cold water; mix everything well. This paste must be hard, but not stringy; let it rest for two hours. The mold used for this pie is oval,- and opens on the sides with hinges; it has no bottom. Put this mold on a roast or pastry pan which you have well buttered. Have a piece of paste to fit in your mold about one fourth of an inch thiclv; that means to have the bottom and the sides all garnished with the paste; fill the bottom with a thin layer of forcemeat you have ready; cut four truffles into tliielv slices; put your partridge meat on top of those; cover all this again with forcemeat, and continue putting your veal, pork and forcemeat in until the mold is filled; over all this put a few large slices of larding-pork, to prevent the pie from drying up; put again over the latter a thin cover of paste. To make this cover stick to the rim of the other paste, which must surpass the mold a little, you must wet the edge of the cover. Slake a sort of bordure around the pie, and decorate the top Avith a few leaves, which you cut out of paste; make a hole in the center of the pie, and put a kind of chimney made of thick paper in that hole; when you see the juice boil out of that chimney, the pie is cooked. A six-pound pie takes two and one half hours to cook; to prevent burning, put a few sheets of paper, which you have soaked in "butter, all around on top of the pie before putting it into the oven; when cooked, take out of the oven and let it cool off; when cold, fill the hole in the center with good melted meat jelly. These pies are choice cold dishes. They can be made with every kind of game, such as grouse, ducks, etc. They are generally served after entrees, always before the roast; are equal to foie gras, and are served with great advantage at receptions, dinners and suppers. Paul Resal, Chef of White House (Executive Mansion), Washiugton, D. C. FOIE GRAS A LA CHATEAU DOEE. Take an opened tin of foie gras, and stand it in the bain-marie until the contents are quite hot; then, when ready to serve, turn it out onto a plate, and cut it into portions, and dish it up. as in engraving, on a border of chicken or rabbit farce, -oith a small round of fried bread in the center; garnish the foie gras with financiere that has been warmed in the bain-marie, and with hatelet skewers; pour good espagnol sauce around the dish, then place some cooked button mushrooms at each end of the dish, and serve hot as an entree for a dinner party. POULTRY AND GAME. 109 RABBIT STE^^'. Tjike a couple of rabbits, and divid(> them iiilo quarters, tlour theui, aud fry iu butter; then put them into a stew-pau, Avith some good gravy; season with pepper, salt and a sprig of sweet herbs; eo\er tliein elose, and let them stew until tender; then t.'ike the rabbit out in a deep disli, thicken the gravy with flour nnd butter, pour over the rabbit. CEEAM OF KABBir A LA DUXELLE. CrSme de Lapereau d, la Duxelle. Take a rabbit-mold, lay it open, and place it upon crushed ice in a basin; line both sides with aspic jelly about one eighth of an inch thick, and Avhen this is set, line them again with fawn-colored chaudfroid sauce (see recipe); let this set. then till the two parts of the mold with a puree of rabbit, as below, keeping the mold in motion Miiile .ndding tliis, so tliat tlie mixture becomes well embedded. Take the contents of a small jar of pate de foie gras, and with a hot, wet knife cut it througli into two pieces; place one piece iu the center of the puree in eacli side, then partly close the mold, and pour into it the remaining part of the rabbit puree, which must be in a semi-liquid state, so as to join all the contents together; close the mold firmly with tlie pegs, i)ut it into some ice, and leave it for about thirty minutes, Avhen it Avill be set; when ready to serve, dip the mold into hot Avater, and turn out the rabbit, put in two glass eyes, dish it on a bed of finely chopped aspic jelly, and garnish it, as in engraving, with little timbals, as below, cooked halves of artichoke bottoms that are seasoned with a little salad-oil, tarragon vinegar, chervil and tarragon, and serve for an entree or any cold collation. I'X/KEE FOR Cheam OF Rabt!it A LA DuxELLE.— Pound Until smooth one pound of cooked rabbit, two tablespoonfuls of good veloute sauce, one ounce of fresh butter, two tablespoonfuls of thick cream, one wine-glassful of sherry, one table- spoonful of brown sauce, a dust of pepper and a little salt; then mix with one pint of good-flavored stock in Avhich one ounce of gelatin has been dissolved; rub the puree through a tanmiy or flne hair-sieve; use when it is becoming set. TiMBAi.s FOR Garnish for Cream of Rabbit a la Duxelle.— Line some fluted dariol-molds with plain aspic jelly, and when this is set, fill thein Avith raw, ripe tomato that has been freed from seeds and skin and cut into tiny dice, then mix with a little cut tarragon and chervil, and set with a little red-colored aspic prepared by adding a little carmine to ordinary aspic. no POULTRY AND GAME. BLIND HARE. 3 pounds of veal, minced fine, 1 pound of ham. -with lightly beaten eggs, 2 pounds of minced beef, 1 pint of stale bread-crumbs, Mix all, form it into an oval-shaped loaf, sprinkle with grated bread-crumbs, put it into the oven, and bake three hours. 1 tablespooufui of cinnamon, 2 grated nutmegs, 1 tea spoonful of sak, VL' teaspoonful of pepper. FILLETS OF HARE (LARDED) AND. ROAST LARKS. Remove the back fillets ffom the hare, free them from the fine skin, lard them with lardons of fat bacon, ti-im tlie lardons evenly with a pair of scissors, steep the fillets in warm butter, put them on a well-buttered tin, and bake them in a quick oven for about fifteen minutes, keeping them well basted while cooking; then take up, cut them into nice escallops somewhat slanting, but Ivcep them in their natural form as nearly as possible, brusli them over with a little warm glaze; dish up on croutons of fried bread on a hot dish; garnish around with roast larks (allowing one to each person) that have been cooked in the same manner as the hare, each arranged on a crouton and brushed over with a little warm glaze; garnish the dish with water-cress that has been picked, well washed and dried, seasoned with tarragon and chilli vinegai', a little salad-oil, finely chopped shallot, a little mignonette pepper and a little salt; serve with browned bread-crumbs and courte sauce in sauce-boats for second course or luncheon. In serving this dish, one fillet of hare and one lark and a portion of the cress should be helped to each guest. RABBIT FRICASSEE. Skin and clean carefully; open down the lireast, let it lie a couple of hours in a pan of cold water; wipe dry, and place in a meat-pan; season well with salt and pepper, a generous lump of butter and a dredge of flour; pour in enough hot Avater to keep from burning; bake half an hour, and baste occasionally. BROILED SQUIRREL. Skin your squirrels, and lay them in salt-water to remove the blood; remove the head and feet and broil whole; season ^^ith salt, pepper and butter; serve with currant jam or grape jelly. Chai'tek VII. Meat, when nst-d lor soup, should be put ou to cook in eohl water; also any salted meat, like ham or corned beef; but A\lKre it is intended to be used as boiled meat, it should be put on in boilinjj;-hot water, so as to harden the fibrine and confine the juices of the meat. The meat should in all cases be kept under the water. Turn it frequently, so it may cook on all sides. It should boil only gently. A pod of red pepper added to the pot will keep the odor of boiling from tilling the house. Remove all scum as it rises; allow twenty minutes to a pound. In roasting meat in ihe oven, it should be frequently basted; this is done l)y dipping tlie water or juices in the roasting-pan o\er the m(-molds, and sprinkle them all over with finely chopped button mushrooms and chopped raw green parsley from which all the moisture has been pressed; then fill them with beef farce prepared as below, and put them into a stew-pan; place a piece of paper between them and the stew-pan; pour in boiling water to about three fourths of the depth of the molds; watch the water reboil; then draw the pan to the edge of the stove, place on the cover, and let the little creams steam for about fifteen minutes. When poached, turn out of the mold, and dish on a potato border, and with a forcing-bag and rose-pipe garnisli the top of each cream, as in engraving, with a puree of potato; pour white mushroom sauce (sec recipe) around the base of the dish, and serve for an entree. Beef Farce for Little Creams of Beef.— Pound ten ounces of lean beef until quite smooth: then pound four ounces of panard, and mix both; add two tablespoonfuls of thick reduced espaguol sauce, a few drops of carmine, a dust of pepper, a pinch of salt, one ounce of good butter and two and one half eggs; work into a smooth paste, rub through a wire sieve, then mix in two tablespoon- fuls of cream, and use by means of a forcing-bag and plain pipe. DRIED BEEF FRIZZLED IN CREAM. Chip the beef as thin as paper with a very sharp knife. Melt in a frying-pan butter the size of an egg, stir the beef about in it for two or tlu-ee minutes, dust in a little flour, add one lialf teacupful of rich cream, boil, and serve in a covenvl dish. MEATS. 119 FKESii r,i:i-:F oj: siii<:i:i'S T()x\(;ues. I'roctire four or fivo small tonjiucs at the bulchor's, wasli thoroiiijjlily, put ou with cold water to cover and a little salt, ami boil until very tender; tiil fat part, put it again into a large stew-pan, pour over it a little cooking sherry and about out" pint of good, rich clear gravy, and simmer ii for one hour; then take up the tongue onto a hot dish, brush it all over with good bright glaze, place a frill aiouni'd tine; fry these lijihtly over the lire, then add nearly one pint of veloute sauce or s'ood stoclc; boil the wliole for live minutes, and pour it into the pie; place six yolks of hard-boiled esfis in the cavities, cover with puff paste; balco the pie for one and one half hours, and serve. Louis C Zerega, Clief Hotel Ponce de Leon, St.. Augustine, Florida. LITTLE TONGUES IN CIIAUDFKOID. Petites Lavgues en Chaudfroid. Take one pound of raw ra))bit, veal or chicken, one half pound of fresh fat and lean pork or ham, one fourth of a pound of panard and one tablespoonful of thick bechamel sauce; pound these and rub throush a fine wire sieve, then mix in a basin with four raw yolks of ejigs and a pinch of salt and pei)per; ;idd to it two ounces of chopped lean ham or tongue, two chopped truffles, four button mushrooms and two tal)lespoonfuls of liver fan-e. Butter some little tons'ue-molds, and by nieans of a forcing-bag and a large, plain pipe till up the molds with the mixture, tlien place them in a saute-pan, s])rinkle over tliem a little sherry, and cook in a moderate oven for about fifteen minutes, with a well- buttered paper over; keep them well basted Avith sherry Avhile cooking, then take up and set them aside until cold; turn out, mask them with brown cliaudfroid sauce, after which glaze them over Avith a little liquid aspic jelly; arrange them on a dish on a border of rice and a centerpiece of the same to vest them against, garnish with chopped aspic jelly and a hatelet skewer, and serve for a cold entree or cold collation. BROILED VEAL CUTLETS. Trim evenly; sprinkle salt and pepper on both sides; dip into melted butter, and place upon the gridiron over a clear fire; baste while broiling with melted butter, turning over t-hree or four times. Serve with nu>lted-l)utler sauce or tomato sauce. 122 MEATS. KOAST YEAL. A shoulder of veal Avoighing live or six poimds will require two hours for cooking. jNIake a dressing the same as lor a turkey, and pile it In one corner of the dripping-pan; sprinkle a little flour, pepper and salt over the meat, and cover it with another pan. Keep a little warm water in the pan, and one half hour before serving, remove the upper pan, to allow the meat to broAvn nicely. Serve with mint sauce. EGGED YEAL HASH. Chop fine remnants of cold roast veal; moisten with the gravy or Avaler: V lien hot, break into it three or four eggs, according to the quantity of veal; if to your taste, shake in a little parsley. Should jou lack quantity, one half cupful of fine stale bread-crumbs is no disadvantage. CALF'S LIYER AND BACON. 2 or 3 pounds of liver, A small piece of butter. Bacon, Flour. Pepper and salt to taste, 2 tablespoonfuls of lemon-juice, Vi pint of water. Cut the liver into thin slices, and cut as many slices of bacon as there are of liver; fry the bacon first, and put that on a hot disli before the fire. Fry the liver in the fat which comes from the bacon, after seasoning it with pepper and sail, and dredging over it a very little flour; turn the liver occasionally to prevent its burning, and when done, lay it around the dish with a piece of bacon belAveen each; pour away the bacon-fat. put in a small piece of butter, dredge in SI little flour, add the lemon-juice and water, give one boil, and pour in the middle of the dish. BRAISED CALF'S LIYER. Take a calf's liver, Avash and lard; cut one onion, one stalk of celery, one carrot and one turnip into slices, put them into a braising-pan or a deep baking- pan; lay the liver on the vegetables, pour over one pint of soup stock or hot water, cover the pan, and bake in a moderate oven for two hours. Take up the liver and lay on a hot dish; put one ounce of butter into"a frying-pan and let brown, then stir in one tablespoonful of flour, mix well, sti-ain the gravy into the pan in Avhich the liver was cookwl. and pour into the frying-pan; stir until it boils, season with one tablespoonful of Worcestershire sauce, a little minced parsley, salt and pepper to taste; pour over the liver, and serve. BRAISED LIYER. Wash the liver; cut into slices one onion, one stalk of celery, several bunches of parsley, one carrot and one turnip; put them in the bottom of a braising-pan. lay the liver on top. add one pint of soup stock, cover the pan, and bake in a nuiderate oven for tAvo hours. When done, take up the liver, put one table- spoonful of butter into a frying-pan. stir it OA'er the fire until brown, add one tablespoonful of flom-; strain the gravy from the braising-pan into the butter, find stir until it boils; then flavor AA'ith a tablespoonful of mushroom and AA'alnut catchup eacli; pour OA'er the liA'er. and serve. MEATS. 123 COOKED BKAINS. rut the calf's or slioop's brains in stroui; .salt-water for an hour, slcin tlicni. put thoni into a saut-opan, with a piece of salt and enough cold wati'r to cover tlieni, one tablespoonful of vine.uar. tliree or four blade and white pepi)ercorns, a spris of tliynie. parsley and bay-leaf and one sliced onion, and let them come to a boil. The brains cooked tlius will Iceep a\ ell, and can be used in many ways, either for breakfast, luncheon or dinner, served with some nice sauce. LITTLE CROrSTADES OF CALF'S BllAIXS. Pctites Croustades de Cer^velles de Veau. Take some little molds and line them with short paste about one eighth of an inch thick, pressing the paste well to the l)ottom of the molds to get them into a nice shape; prick the bottoms Avell Avith a fork to prevent it blistering; trim the edges evenly, and line the paste with a buttered pai>er. putting the buttered side next the paste; hll up the inside quite full with raw rice or tlour, place the molds on a baking-tin, and cook the paste in a moderate oven for twenty to thirty minutes, when it should be a prettj' fawn color and perfectly crisp: then take out the papers and rice, remove the cases from the molds, and return them to the oven for a few minutes to dry; when ready to serve, till them Avith a ragout prepared as below; coA'er over each cronstade with a lid of puff, and bake a light fawn color, and disli up on a piiper as shown in th.e engraving. Serve for an entree. Ragout for Croitst.\des of Calf's Braiks.— Take a set of calf's brains and prepare them as in recipe "Cooked Brains." al»ove; then cut them into neat pieces about the size of a nickel piece; mix them into a good hot, thick, creamy veloute sauce, add a little chopped parsley, and use as directed above. STEWED RABBIT, LARDED. Take a rabbit, a few strips of bacon, rather more than one pint of good broth or stock, a bunch of savory herbs, salt and pepper to taste, and a thickening of butter and flour. Well Avash the rabbit, cut it into quarters, larding them Avith strips of bacon, and fry them; then put them into a stcAV-pau, Avitli the broth, herbs and a seasoning of pepper and salt; simmer Aery gently until the rabbit becomes tender, then strain the gravy, tliicken Avith butter and hour, give it one boil, pour it over the rabbit; garnish aa ith slices of cut lemon, and it is then ready to serve. 124 ' MEATS. FRIED CALF'S BKAINS. Kemove the fibrous membranes, and throw into cold water, in which mix one half teaspoonful of salt and one teaspoonful of vinegar; boil five minutes, tal^e up and plunge into cold water; cut into slices, season with pepper and salt, dip into beaten egg, and then into grated bread-crumbs, and fry in hot butter. TIMBAL OF SWEETBREAD A LA CZARINA. Timbale de Mis cle Veau ct la Czarina. Prepare a pair of calf's sweetbreads, and when cool, cut one of them into slices, and stamp out in rounds a little larger than a dime piece; also cut out similar-sized rounds of button mushrooms and truflles. Well butter and line with a buttered paper a mold, and arrange these rounds alternately all over; then cover the garnish Avitli a layer of veal farce about one and one half inches thick, using a forcing-bag and plain pipe for it; smooth this over with a wet, hot spoon, and fill up the center of the mold Avith a ragout, as below, and cover the top over with a layer of farce about one inch thick; then place the mold in a stew-pan containing boiling water, which should come about half way up the mold. Watch it reboil, and steam for one hour, turn out, and garnish with hot button mushrooms and truffles, pour espagnol sauce around the base, and serve for a hot entree. Ragout for Timbal of Sweetbread a la Czarina.— Cut up the trimmings from the sweetbread, truffle and mushroom into little square pieces, and put them into a sauce prepared as follows: Put into a stew-pan four tablespoonfuls of very thick tomato sauce, one half Avine-glassful of sherry, one ounce of glaze and one shallot chopped fine; boil down to half the quantity, keeping it skimmed while boiling, add the trimmings, and put away on ice until cold and set, then use. FRIED LIVER, WITH BROWN SAUCE. Cut the liver into slices, cover with boiling water, and let stand five minutes; take out of the water and wipe dry; dredge with flour, salt and pepper. Put two slices of fat bacon into a frying-pan, put in the liver, fry brown on one side, and then on the other. Place on a hot dish with the bacon, cut into small pieces, To the grease in the pan add one tablespoonful of flour, and stir until brown; pour in one half pint of soup stock, one tablespoonful of Worcestershire sauoe ftTif] myshroom catchup each, ^vith sajt to taste; pour oypr the liver, 3.nd serve. MEATS. ILT) SWEETBREAD A L'IMPERATKICE. liis de Veau d V Tmperatrice. I'jike a larce sweetbread or two moderate-sized ones, put them into cold water, witli a little salt, bring to a boil, then rinse, and put to press until cold. Take some larding- bacon, and lard the top, trim the lardons with a pair of scissors, place the sweetbread in a buttered paper, and tie it up; put it into a buttered stew-pan, Avitli one sliced onion, one carrot, a few slices of turnip, a bunch of herbs (bay-leaf, thyme and parsley) and about one dozen peppercorns; fry for fifteen minutes with the pan covered; tlieu add about one fourth of a pint of good stock, place in a moderate oven, and braise for about one hour, during which time keep basted, freciuently adding inore stock as that in the l)an reduces. When cooked, take up, remove the paper, place the sweetbreads on a baking-tin. and brush it over the top Avitli a little warm glaze; put it into the oven again for about ten to fifteen minutes; tlien take up, and brush over again with a little thin glaze, and arrange on a border ijrepared as below, and shown in picture, and serve a good supreme sauce around the dish, and macaroni .jyt^i^Slk^ prepared as below, in the center space of the l*order and at each corner of the dish. Serve hot for an entree for a dinner party. Macaroni for Sweetbread a l'Imperatrice. — Put some macaroni to cook in boiling water, seasoned with a little salt, for one half hour, then strain it. and cut it into lengths of about one half inch, sprinkle with a little grated Parmesan cheese, and moisten with a little thick cream, season with a dust of pepper made hot in the bain-marie, and use. Border for Sweetbread a l'Imperatrice.— Take a Breton border-mold, butter it, and tlien line it entirely Avith rings of plainly boiled macaroni, made by cutting it crosswise about one eighth of an inch thick, then by means of a forcing-bag and large, plain pipe fill it up with tlie farce; knock the mold down on the table to alloAV the farce to sink well into the mold, place it in a stew- pan on a fold of paper, cover it with boiling water, place it over the fire, watch the contents come to a boil; then draw aside, and poach for fifteen minutes; then turn out, and use. J'arce for Border. — Pound one lialf pound of cooked lean ham until smooth; then pound six ounces of panard, with one large tablespoonful of brown sauce, a dust of cayenne pepper, one ounce of butter and one ounce of grated Par- mesan cheese; add the liam. mix with three whole eggs and a tablespoonful of thick creapi, rub through a fine wire sieve, and use. 126 MEATS. SWEETBREAD. Egg and broad-crumbs, 3 slices of toast, 3 sweetbreads, Oiled butter, Brown gravy. CLoose large, white SAA^eetbreads; put them into AA^arm Avater to draAV out the blood, and to improve tlieir color; let them remain for rather more than one hour; then put them into boiling water, and alloAV them to simmer for about ten minutes, AA-hich renders them firm. Take them up, drain them, brush over the egg, sprinl^le Avith bread-crumbs; dip them into egg again, and then into n;ore bread-crumbs; drop on them a little oiled butter, and put the SAveetbreads into a moderately heated oven, and let them bake for nearly three fourths of an hour. Make three pieces of toast; place the SAveetbreads on the toast, and pour around, but not completely over tliem, a good broAvn gravy. SWEETBREAD A LA FINANCIERE. His de Veau ct la Financibre. Blanch some fresh sAAeetbreads, and Avheu cold, lard them AA'ith lardons of fat bacon; braise them over as in above-nanied recipe, and Avheu cooked, brush the SAveetbreads OA^er liglitly Avith Avarm glaze, and replace in the oven to crisp the bacon. Dish up on croutons of fried bread, as shoAvn in the design, and garnish with prepared financiere (that has been made hot by standing the bottle in the bain-marie), and arrange on liatelet skeAvers; serA^e Avith a good financiere sauce (see recipe) around tlie base, and use for a dinner-party entree., SWEETBREADS, AVITH MUSHROOMS. Parboil SAveetbreads, alloAA'ing eight medium-sized ones to a can of mush- rooms; cut the SAveetbreads about one half inch square; steAv until tender; slice mushrooms, and stew in the liquor for one hour; then add to the SAveetbreads one coffee-cupful of cream, pepper and salt, and one tablespoonful of butter. SAveetbreads boiled and served Avith green peas make a vei'y nice dish. LARDED AND STUFFED SWEETBREADS. Parboil half a dozen large SAA^eetbreads; prepare a dressing of grated bread- crumbs, lemon-peel, butter, cayenne pepper and nutmeg; mix Avith Avell-beaten yolks of eggs. Cut open the SAveetbreads, and stuff tliem with the mixture; then SCAV up. HaA-e readj some slips of fat bacon and lemon-peel, as thick as small straAvs; lard the SAA'eetbreads in alternate roAvs of bacon and lemon; then put the SAA^eetbreads into a pan, set in the stove and bake broAA'ii. SerA^e with veal g:ravy thickened Avith the beaten yolk of one egg, and flaA^ored with lemon-juice. Meats. 127 kscallops of sweetbread a la muxich. Escalopes de His de Vcau (i la MiDiic/i. ftlaneh a nice Avliite throiit-swootbroad by puttiu^:,- it into enoush cold water to (over it, with a ])iiK'li of salt, let it come to a boil, tbi'u strain it, and wasli it in cold water, and pnt it to press between two plates; when it is cold, cnt it into escallops about one half of an inch thiciv, and lard each alternately Avith fat bacon and truHle; trim the lardons evenly, then wrap each escallop in a little s(iuare piece of buttered paper. Put into a stewpan two ounces of butter and a few slices of carrot, onion and turnip, a little celery, four or five peppercorns, a small bunch of herbs (parsley, thyme and bay-leaf), place the escallops on the vef;'etables, put the cover on the pan, and fry for fifteen to twenty minutes; then add one foiu'th of a pint of stock, and let the escallops braise for three (luarters of an hour, bastin,u; them occasionally while eoolviuii': talve them up, remove the papers, tilaze them over lifi^htly, and sprinkle tliem with a very little linely chopped raw green parsley; dish them up on a border of potatoes, witli a slice of tomato between each (see recipe "Tomato for (Jarnishiug"), or a round of nice black truflle. Garnish the center with a pile of grated cocoanut or boiled rice that has a little warm butter poured over it, and a little pepper, and serve cocoanut sauce around the base. Cocoanut Saice for EscALLors op Sweetr]r is removed from the tripe. In another frying-pan fry three onions, sliced very thin; when brown, put them on the pan with the tripe, add tliree fresh tomatoes, peeled and sliced, a pinch of cayenne pepper, two soup-spoonfuls of vinegar and salt 1o taste; boil the whole quiclcly for three minutes, and serve on a hot dish. If you have no fresh tomatoes, canned ones may be used. A- J- Pillauet, Chef West Hotel, Minneapolis, Minnesota. 132 MEATS LAMB CUTLETS A L'ESPAGNE. Cotelettes d^Agyieau (l VEspagne. Trim the best end of a neck of lamb, and braise foi* one hour; when cooked, take up tlie lamb, and put it into press, and when cold, cut it into neat cutlets, and mask tliese with chaudfroid sauce, as beloAv; then ornament each cutlet M ith little rings of green and wliite mayonnaise aspic (see recipe), as shown in engi'aving, and dish up the cutlets on a border of rice, resting them against a crouton, which should be stood upright in the center of the border. Place in the center some cooked cut-up artichoke bottoms and raw ripe tomatoes cut into little dice shapes, or other salad may be used; garnish with chopped aspic jelly, place frills on each of the bones, if liked, and serve for an entree or for ball supper. Chaudfiioid for Cutlets a l'Espacnf.— Take three fourths of a pint of aspic jelly, one wine-glassful of sherry, one ounce of glaze and two tablespoonfuls of tomato sauce; boil these together until reduced one fourth, keeping well skimmed; then tamniy, add one teaspoonful of tarragon vinegar, mix, and use. BKOILED TRIPE. Prepare tripe as for frying; lay it on a gridiron over a clear fire of coals, let it broil gently; when one side is a fine brown, turn the other side (it must be nearly done tlirough before turning); take It up on a hot dish, butter it, and if liked, add a little catchup or vinegar to the gravy. FRIED TRIPE. Procure your tripe at the butcher's. Scrape and wipe out the liquor, and dry it between a towel. Dip into a tiiin batter, put into a skillet, with hot butter and lard mixed. Fry a nice brown, and serve hot. Do not season witli anything, as it is prepared when you get it. CRACKNELS. These can be had at tlie butcher's at a very low price. They are what is left from frying out lard. Put them into a pan, with a little warm water, and some bread-crumbs or cold corn-bread broken fine; season witli pepper and salt, fry until a nice brown, and serve hot. Very relishing in cold weather, Mrs, W- B. R., Jackson, Miclngaq, MEATS. 133 LITTLE (JROUSTADES A LA NASSAU. Tctitcs Groustades 0, la Nassau. Line soiiu' little fintod cups with ;i sliort paste and press it well into tlie mold, so as to set a .cood inipressiou; cut out some little rounds of paper, and butter tliem on one side, then plnce inside tlie paste; cook for about twenty minutes in a moderate oven; remove tlie paper, have some blanched calf's or sheep's brains cut into neat slices about one fourth of an inch thick, put them in the cases, and cover over with a i^ood tliiclv veloute sauce; tiien l»alve one half pound of lean veal or rabbit and tliree ounces of fat and lean bacon (raw meat would be best), and pound and pass through a sieve; then mix it with two I'aw yolks of eggs, one salt-spoonful of salt, a pinch of mignonette pepper, and a peeled and chopped shnllot. When mixed, maslc the little cases over Avith it by means of a hot, wet knife (wliicli aaIII smooth the puree). Ornament around the edges of the cases with a little of tlie farce, using a forcing-bag with n small, plain pipe for the purpose; sprinkle each croustade with a little chopped lean ham or tongue, and on the center place two strijis of truffle across. Cook in the oven with a buttered pa])er over for about tifteen minutes. Dish on a napkin or paper, and serve hot for a dinner or luncheon entree. LAMB CUTLETS IN CHAUDFllOID. (Tddcttes cVAgneau en C/iaiulfroid. Roast a neck of lamb or mutton, and put it away until cold, tlien cut up into neat cutlets, and mask them over with brown and wiiite chaudfroid; leave until set, then pour over tliem a little liquid aspic jelly, set aside until quite cold, and then dish on a bed of cliojiped aspic, and garnish at intervals with cooked arti- choke bottoms, raw tomatoes and any other nice cooked vegetable; place a cutlet frill on the top of each cutlet, if liked, and serve as {i cold entree or for a cold CuUutiou, 134 MEATS, NECK OF MUTTON A LA CLARENCE. Carre de Mouton d la Clarence. Trim off all the unnecessary fat and skin from a small neeli of mutton, sliewer it, and wrap it up in a well-greased paper, put it to roast in a moderate oveiTfor about one hour, during which time keep it well basted, and when cooked, take it up, remove the paper, and set aside until cold; then mask it with brown and white chaudfroid sauce, and also garnish with a little liquid aspic; when this is set, place it on a disli, and garnisli witli little timbals. as below, that are arranged on cooked artichoke bottoms, and on which is placed a slice of raw seasoned tomato, allowing one to each person; garnish with chopped aspic and little blocks of aspic jelly, and serve for a luncheon or any cold collation, or for a remove for dinner. ""i'lMBAL FOB Neck of Muttow a i.a Clarence.— Line some little fluted timbal- molds with aspic jelly, and ornament the top of each with white of hard-boiled egg that is cut into any pretty design; set this with a little more jelly, then fill up the molds with a cooked macedoine of A'egetables and aspic jelly, leave until set; then dip into hot water, and dip out. Artichoke Bottoms for Neck of Mutton a la Clarence.— Take some cooked articholve bottoms, season them with salad-oil. a little chopped tarragon and chervil, a few drops of tarragon vinegar and chopped shallot, and use. TENDERLOIN A LA JARDINIERE. Wash, trim and lard three nice porlv tenderloins, season with one half table- spoonful of salt and one half teaspoonful of pepper, and place them in a roast- ing-pan. Pour over each one tablespoonful of butter, and lay a few slices of carrot and onion in the bottom of the pan, and set them in the oven to roast. As soon as light brown, add a little boiling Avater, and baste frequently until done. In the meantime cut one good-sized, A^ell-cieaned carrot into fine slices, lay several slices over one another, and cut into fine strips, place them in a saucepan, cover with boiling water, add one half tablespoonful of sugar, and boil until tender. Drain one can of peas in a sieve, rinse off with cold water, place them in a saucepan, cover with boiling water, add one teaspoonful of sugar, and cook fifteen minutes. Mix one tablespoonful of corn- starch with one half table- spoonful of butter, add it to the peas with one half teaspoonful of salt; cook two rainu'tes, add one teaspoonful of finely chopped parsley. Finish the carrots tlie same way. Lay the tenderloins on a hot dish, and lay the peas and carrots around them; then lay small parisienne potatoes in clusters around it. Mrs. Gesine Lemcke, Principal of German-American Cooking College, Brooklyn, N. y. iiEATS. 135 FlUED HAM. Lay the ham in a skillet, and pour boiling water over it to freshen it; let it boil about ten minutes, then pour the water oft', and fry in its own fat. TO BROIL HAM. Cut the slices thin tlien pound lilce beefsteali; eook on a griddle over hot coals (it need not be cooked much); save the .uravy, and butter the meat wlien done. Mrs. Thomas Trundle, Adamstown, Maryland. BAKED HAM. Most persons boil ham. It is mucli better baked, if baked right. Soal^ it for an hour in clean water, and wipe it dry. Next spread it all over with thin batter, and then put it into a deep dish, with sticks under it to keep it out of the gravy. "When it is luUy done, lake off the skin and batter crusted upon the flesh side, and set away to cool. It should bake fro)n six to eight hours. After removing the skin, sprinkle over with two tablespoonfuls of sugar, some black pepper and powdered crackers. Put into a pan, and return to the oven to brown; then take up and stick cloves through the fat, and dust w'ith pow'dered cinnamon. HAM-AND-EGG LUNCH LOAF. Chop remnants of cold boiled ham, corned beef or salt pork; add crushed crackers and from three to six eggs, according to the amount of your meat. Bake in a round baking-powder box or empty spice-box, and when cold, it can be sliced for the table. Mrs. Alice Farwell, Hubbardstown, Massachusetts. HAM PATTIES. One pint of ham which has previously been cooked, mix with two parts of bread-crumbs, wet with milk. Put the batter into gem-pans, break one egg over each, sprinkle tlie top thickly with cracker-crumbs, and bake until browned over. A nice breakfast dish. BOILED HAM, Pour boiling water over it, and when cool enough, scrape and w^ash clean. Put into a boiler, and cover it with cold water; bring to the boiling-point, then place on the back of the stove to boil gently for three or four hours, or until tender, so as to stick a fork into it. Turn the ham once or twice in the w^ater. When done, take up and put into a baking-pan to skin. Dip the hands in cold water; take the skin between the fingers, and peel as you would an orange. Set in a mod- erate oven, and bake one hour, as this draws out the superfluous fat. leaving the meat more delicate, and in \v;irm weather it Avill keep in a cool place a long time. Any tendency to mold may be removed by setting it in the oven awhile. To glaze a boiled ham, sprinkle with sugar and pass a hot knife over it, or brush it over with the Avell-beaten yolk of an egg, sprinkle w^ell with grated crackers or lircad-crumbs, and cover it with sweet cream; then put it into the oven to broAvu. The nicest portion of a boiled ham serve in slices, and the I'agged parts, odds and ends, are chopped fine for sandwiclies. or by adding three eggs to one l^int of chopped ham a delicious omelet may be made. HAM MOUSSE A LA L. P. MORTON. Pound one half pound of very lean ham in a mortar for about a quarter of an hour. When thoroughly pounded, remove from the mortar and put aside. Take the nerves out of the breast part of a young roasting chicken, pound the same as the ham, and mix them both; add the whites of two eggs, two table- spoonfuls of thick cream, one tablespoonful of sherry, a wee bit of cayenne pepper, a little grated nutmeg; mix this well in the mortar. (This is called force- meat). Pass through a very fine sieve, put into a bowl on ice to let it rest, so as to get it very firm. Cut four medium-sized truffles into small dice, mix them AA'ith the forcemeat, add also to it one pint of the best cream (Avhipped into froth). When you add the cream, proceed slowly, and mix with a wooden spoon. Butter Avell the bottom and sides of a plain mold, called charlotte-mold, till it with forcemeat, and keep on ice. One hour before serving, put this mold into a saucepan half full of boiling water, and put a cover on it (be careful not to let the water go over your mold); put this on the edge of the stove, but be careful not to let the water boil. You will be able to tell if your mousse is cooked by pressing lightly with your hand fiat on the top. If you feel the mousse resists the pressure, it is done. When ready to unmold, take a sharp knife, and cut a very thin slice ofC the top, which, of course, will be the bottom, once unmolded. This will make your mousse stand even on the dish. Serve a sauce supreme separate. Sauce Supreme.— Take the legs and bones of the chicken from which you have already cut the breast, put into a saucepan, with one small carrot, one small onion, one bay-leaf, two whole black peppers, one cloA^e, a little thyme, a little celery, a little parsley, four glassfuls of cold water and a teaspoonful of salt. Put two ounces of good butter into a saucepan, one tablespoonful of flour; let this cook together for ten minutes, stirring all tlie time, on the edge of the stove, without letting it get brown. Strain your broth into it, and let it cook for about tvt'enty minutes; slvim it well and take off the fire, but keep it warm. When ready to serve., add to it one half glassfvd of good double cream, but before addmg the latter, let the sauce boil, and add the cream gradually, stirring the sauce with a wooden spoon continually. Also add one teaspoonful of good sherry and two chopped truffles. Serve very hot. According to the taste and practice of the person who makes it, the mousse can be decorated with truffles. As you will have seen in this recipe, there is no salt mentioned in the preparation of the ham mousse, the ham itself being salty enough. N. B.— The mousse is a delicate and light dish, agreeable to the taste and easy to digest, and the most esteemed by the best epicures. Paul Resal, Chef of White House (Executive Mansion), Washington, D. C. TO BOIL BACON-HAM. After cleaning the ham well, place it in a large boiler, and fill It with cold water. Let it boil slowly five or six hours, then take it out and put it into a dish to drain. While it is still hot, or when it is cool, remove the skin and place it into the oven to brown. Mix one teacupful of vinegar, one tablespoonful of black pepjier, a little ground mustard, two or three tablespoonfuls of sugar, and baste the ham with it while it is roasting. Mrs. J. T., Dublin Depot, Virginia. MEATS. 137 BOAR'S HEAD. Tete dc iSanglier. Tnkp a boar's head (or a pig's head, wliich is often tiscd instead, and forms a nice disli), bone it, and put it in picivle tlireo weeks or a niontli l)ef()re using thus: Kub it well two or tbree times a week witli the following ingredients pounded together until sniooth: Two pounds of salt, one fourth of a pound of moist Sligar, one fourth of a pint of strained lemon-juice, one half teaspoonful of cocoa, two sprigs of sage, two teaspoonfuls of French mustard, one teaspoon- ful each of ground ginger, ground nutmeg, ground allspice, ground cloves, ground mace, about thirty pounded peppercorns, black and white, one half ounce of pepjter, the peel of one lemon, one tablespoonful of tamarinds, one tablespoouful of powdered cumin-seed and twelve pounded almonds. Then rinse it well, and ln.\' it out flat, and stuff tlie inside with a well-seasoned farce made of two and one half pounds of veal and two and one half pounds of fresh pork; then place about six yolks of hard-boiled eggs that are masked with a little chopped parsley in The farce and six or eight turned olives and mushrooms, six filleted Cliris- tiaiiia anchovies, one and one half pounds of strips of tongue, one half pound of bacon, thirty-six pistachio-nuts and six or more large truttles, and fasten up the head in the cloth and boil for five or six hours in stock or water, with a good plateful of vegetables— carrot, onion, six bay-leaves, six or eight sprigs of thyme, one teaspoonful of black and white peppercorns, six or eight cloves, six blades of mace and one head of celery. Let it cook gently, and when done, take up, and tighten the cloth, and put it away until the next day; then put it on a silver dish, put the eyes and tusks in, mask it with glaze, and garnish it with butter and cat aspic jelly, trutfles. cockscombs, mushrooms and paper cap, as shown iu the engraving. The eyes and tusks are kept ready for use. 138 MEATS. DEVILED HAM, Tnko lean boilod haiii, and c-Jio]i it very lino. s(\-is for luncheon or dinner. MASHED IRISH POTATOES. Peel and wasli well the number required for the meal, and put them into a kettle to cook: cover them Avitli boiling w.ater, and let them boil until well done; then drain off tlie Avater and mash tliem very fine; pour in one cupful of good cream, a little at a time, put in a piece of butter the size of a Avalnut, and salt to suit the taste; beat them Avith a large s])oon until very light and white. Mrs. J. T., Dublin Depot, Virginia. SA KATOG A POTATOES. I'eel and slice on a slaw-cutter into cold water, AA'ash thoroughly and drain; si>read between the folds of a clean cloth, and pat them dry. Fry a few at a time in boiling lard, as you do fried cakes or crnlls. Salt them as soon as they are taken out of the lard. Tliey are used for garnishing game and steaks. Tliey are often eaten cold, and consequently are nice for lunches, picnics, etc. 144 VKcH-rr.vKi.ES. liuo^^'M■:n roi'.vrDKS. l.iM lluMii boil ur;ni\ (loiu\ .-iiul [\wvc (luaiiors o\' an hour bcl'oro lakiim out a ro;u^t of moat, inu iho potatoos into tUo (irii>[>ini;-i)an, and ba.^to thoni I'lviiiiontl.v Mitli tho jii-avv o[ (ho moat: wlion thoy niv a ilo4ioato brown, drniu on a .siovo. anil sorvo imn\iHliaui\ . v^TKWKn ro TAl'OKS. l!' lar.co onos avc nsod. cm into halvos or (inariors. and lot tliom soak in oold watoi ono tionf. I'li! on to oook witli c'old waiiM- ononcli to lovor ihoni. W'lion noni'ly dono. ibain olT all tlio walof but halt" a pint, add on<- pint o( milk and a piiU'h of salt; wiiou this boils, stir in ono tablospinMifid of bultor and mio toa- spoonf\il of tloiir rtibbod sntooth in a littK< oold nnlk. A liandfid ol olioppod parsloy adds to tlio tlavor. Totatoos loft o\or from any moal may bo oookod in this niannor for Iho noxt nto:il. as dosirod. Mrs. L. A. Ashlo.v. SprinjjtuKl, Ohio. lH>"r.\lO C.VKKS. 'l';iko oold masliod pot.atoos tliat h;i\t> boon soasonod: out lliom. and mold into liltlo oakos: fry thoin in hot butior a liuht brow it oolor. 11. M., Elktou, Indiana. crrriin ror.v roi:s. r.oil snid ntnsh potatoos*, and soason tho sanio as for tho tablo. ^^■ot a toaonp. and press somo id" this into tho onp. Tiirn out imi a tin as many as you wish for dinner. Hoat ono o.c,^'. and r\ib ovor oaoh o:iko: ihon sot thom in a hot ovon until niot^ly brow nod. Mrs. K. O. 1?., S^anduskv. Now York. FIMKP r(Vl\V'P()KS. Slioo oold boilod potatoes thin, so.-ison with popper attd salt; imt on in an iron skillet ono tablespoon fill of lard, and lot it uot very hot befori> puttinu' in tho p<»taioes. C'oYvH* th.oin, and stir oooasionall\ ; when a li.uht brown ap\>ears Throujih then*, dish uit in a hot, deopi dish. If raw potatoes are used, have the lard eold whoit yon put them in. and take your sliced pot.atoes out of the water risiht into tln> eold lard. Keep well eo^orod. tiud turn over oft-ni. OKi:.\YiKn i\vpA roi:s. Cut into diee eold Irish potatoes; have them not too well done. I'nt into a skillet a larjio lnni]> of Inittev. one table.sptvinfid oi tlom-; lot thom oroam to.cether. not fry. tb.en ji'eutl^N' sliv in one pint of milk: when it is hot. put in yonr potatoes, aitd season with salt .and ]>epper. Shako the pan so thoy will not brown: keep oinorod. \A'hon tho i>ot;itoos ;iro heated thron.ch. dish up. t.TiKi.KH rorvi'(M:s. Prepare, tlu^ potatoes the same as to boil: let them eook thoronjihly. th mi mash and season well, and press them through the eolander into the dish yon wish to serve them in: sot them iitto the ovon to brown. VKciirr aiu.es. 145 S("AI.I>()l'i:i» IKISII I'OTA'roiOS. I'ccl ;ili(l slice lliiii; llicii iiilo ;i liii l»;isiii i)ii1, ii, l;l.vci' of |t one liall' hour. Mi-fs. J. Willis, .Springllold, (Jliio. POTATO SOUFFLE. Boil four i^'ood-sized potatoes, and rub tlieiii (hi'oufih a sieve. Take one cup- ful of sweet milk and one cupful of l)Utter; let tliem coni(« to a boil in a sauce- pan; a(hl the potatoes, a jiinch of salt, a litth' white pepper, and beat to a cr "am; then put in, one at a time, tlie yolks of four ejjf^s, beatinjx it well. Drop a i incli of salt into the whites, and beat to a stiff froth; add this to the mixture, stir in lightly, and pour into a w cll-Imttered disli; bake twenty minutes. Eat witli tnc'uls that have Ki'ivies. Mi-s. M. A. E., Nuw London, N(^w IIiirnj)sliire. rOTATOFS A L'ALF'.FllT. Poiiitiifn od of red pepper, Salt to suit tlie taste. l<'ry in a skillet, stirring occasionally, until brown. Mrs. J. T., Dublin Depot, Virginia. BOILED C.VBB.\GE. Take off the outer leaves, cut the head into quarters, and boil iu a large quantity of water until done; drain, and press out the water, chop fine, and season. Boil three quarters of an hour, or until tender. The water can be drained off when tliey are half done, and fresh water added, if desired. hUl VEGETAlU.Et?. SMOTHKUKP i\u;k.u;K. .Mtov l\w Uioai is fnod, (.-vit 1ino ;i snu'.U ho;ul ol' i';llib:iiiO. and put it iulo tho dish whovo iho uu>ai was fviod: pour on a vory little wator, and season with pepiior and sail. (,\»\ or it Tijihtly, and let it stand lifteeu or twenty minutes. Mj-s. E. Smith. Mooiv's Uill, Indian;). TO lUMl. OXIOXS. l*oil for one lialf hour, then pour oil" the water. 'Pake one pint ol" milk, butter the size of an e.ui;: put in the onions and slew until done. Mrs. 1?. F. A., rrovidonco. Uhodo Island. OMON" s■^K^^•. Pi-el the onions, sliee. and let them stand in eold water one half hour; put them oit to boil in fresh, eold water for three minutes, then pottr off the water, add more, let it boil the sanse as before, and repent this three times. In the fourth Avnter let them eook tttitil tender: strain, and ptit in milk, a pieee of bi'.tier. pepper and salt to taste. Thiekeu with tlour. A. K. D., JSow NVaterford, Ohio. S'rrFFEP OMONS. Have some larjie onions, em into halves, hollow the eeiuer: make a forcemeat of either jiame or poultry, till the cavities, cook in stock, and serve. Gustavo Korand. Ohof of Calumet Club, Chicago, Illinois, Formerly Chef of William Astor, New York. PKOOU A'ln V i: >Et^ETARLES. C'tit slices of white potato, carrots or turnii>s into fancy shapes: cook until EB o a piit can be jstuck into them, then drain on a sieve. Use to garnish meats, saiads or boiled h;tm. CAKliOTS. A\'ash and scrape as new potatoes, ctit into thin slices as you would ctictim- bers. Put on in eold water, with a little salt, and boil until tender. Potir off most of the water, and .add a lump of butter dipped into tlour. CAIIKOTS. STEAYED. Ctit the eanvts lengthwise, and boil until tender: then vsllee very thin, and put itito a saucepan, with two tablespoonfuls of butter and a eupfttl of cream or milk: season, and stew a quarter of an hour. VEGKTAHLKS. ITtl TCJIMI'S. reel ;iii(l wiisli lli'-iii; cdt iiilo lliiii slices, .•md jtoiir lioiliiit,' wjitci' over (Ih'Im. (/0<»k tliciii oiu' liair to ilircc (iiiMilcrs of nil liour. Masli (liciii siiioolli, and Koasou Willi butter, pepper and salt. BOILED SAr.SIKV. "I do not know," says JNI. Soycr, "why this vcfActahlc, which is held in such hij?li esteem in Europe, should be so little esteemed by us. 1 will here supply their manner of cookin.n' it, and perhaps you will ixiv^' it ii fiiir trial. Take twelve middliu;;-sized ones, scrape them well until (luite white, rub each with a lemon, and put it into cold water. Put into a stew-pan one fourth of a pound of beef or mutton suet cut into small dice, one onion, a bit of thyme, a bsiy-leaf, on(> t;iblespoonful of salt and lour <'loves; put on the fire, and stir for live minutes; add two tabli»spoonfuls of Hour, and stir well; then add three pints of A\ater. AVheii just boiliiif?. i)ut in your salsify, and simmer until tender. 'J'hey will take n(>arly one hour. Dish on tojist; sauce over with Duteh, maitre d'hotel or onion sauce, or a very jjood demi-f^laze or Italian sauce. Should any remain, they may be made into fi'itters, thus: Put them into a basin, add a little salt, [)eppei-, two si)ooiifuls of vinejuar, one half clioi)ped shallot and one spoonful of oil; place in the salsify, and let it remain foi' some hours. When ready to serve, make a small (juantity of batter, di]) each i)iece into it, and fry for five minutes in lard or fat; dish up with fried parsley over." FRIED SALSIFY, OK SALSIFY FKITTEKS. P.oil the salsify until tender, or, if preferred, take the remains of dressed salsify. Drain and dry the roots by pressin.i;- them in a soft cloth. Make a littl(> fryiiifi-batter, dip each root separately into this, throw them into hot fat, and fry thc;n until they are lijihtly bi'owiieip these into clarified butter, or, if preferred, into l)eaten egg and grated bread-crumbs, and fry them in hot fat until they are crisp and brown. Lift them up, drain, and serve. EGG-PLANT. Cut the egg-plant tlu'ougli the center; dig out of tlie shell the contents, and put them into a choppiug-bowl. Chop line; season with salt, butter and pepper; mix one cupful of bread-crumbs in the mess, and return it to the shells, pouring in some hot water. Put into a pan, and halve in the oven. Dish tip in their own shells. BAKED ECiG-PLANT. Boil until soft, and scoop out all the inside; mash fine, and to every cupful add one tablespoouful of craclvcr-crumbs, one teaspoonful of butter, and pepper and salt to taste; put into a dish for the table, beat an egg very light, and spread a part over the top of tiie dish, then sprinlvle with rolled craclcer, and lastly spread with the remainder of the egg. Set into the oveu to brown. FRIED EGG-PLANT. Cut the egg-plant into slices one half incli tliick; pare the pieces, and lay tliem in a weak salt and water brine, and keep them well under the brine for an hour or more; then wipe each slice, and dip it into a beaten egg, and roll it in bread-crumbs or grated crackers. Fry it in hot lard until soft and a nice brown color. Bettie Ferguson, Stockton, Alabama. SCALLOI'ED VEGETABLE OYSTEKS. Scrape the roots, and cut them into small pieces; boil them until tender; then talvc bread or cracker crumbs, and put a layer of each into a pudding-dish. Season eacli layer A^-ith pepper and salt, butter and parsley; when the dish is fnll. pour one quart of sweet milk over it, and bake one and one half hours. Mrs. Louisa Asli, Mount Vernon, Ohio. STEWED MUSHROOJMS. If fresh, let thent lie in salt and water .ibout one hour, then put them into tlie stew-pan. cover witli water, and let them cook gently for two hours; dress them with cream, butter and flour as oysters, and season to taste. BAKED aiUSHROOMS. I'lace some large, flat ones, nicely cleaned and trimmed, on thin slices of well-buttered toast, putting a little nudgel of Imtter in each, as also a snuff of pepper and salt; lay thi-m on a baking-tray, and cover them carefully; heap the lior aslies upon them, and let them bake on the hearth for fifteen or twenty minutes. Vegetables. 153 i5k()ilk1> misjiuooms. (Jiitlicr thciii fresh; jcirc ;m(l cut olT tlic stems; dip tliciii into melted butter. Se.-isdii very little wilh s;il( uiid jti'iiper, and hroil tliem on l)otli sides over ;i clear lire. Serve ou toast, PARSNIPS. Boil nntil tender; then slice them, and dip the slices into a, baiter such as you would make tor pancakes. Fry in hot lard until browu. Add pepper and sair to suit the taste. Mrs. Lou llussel, Bt. Mary's, Koiitucky. TO COOK I'AKSXirS. 'Hcrajx' nicely and split lengthwise: wanh in cold water, and put on to cook in a steainer over boilin;; wjiter. W hen done enoUf;h to insert u fork, put into a nieat-i)an; season with salt and pepper; turn over tiiem a bowl of gravy. Put them into the oven, and bake brown. Serve on a platter. ASPAIlAtiTJS. Scrape the stems lightly to within two Inches of th(> points, throw them into cold water for a few minutes; tie in bunches of equal size, cut the large, white ends off, that tliey may be all of the same length; then throw into boiling water, a little salted, and boil rapidly for twenty or twenty-live minutes, or until quite tender. Have prepared a round of bread nicely toasted, whicli di]t quickly into the boiling asi)aragus-water; then dish the asi)aragHs upon it with the points meeting in the center. Send to the table with rich melted butler. ASPARAGUS TJPOX TOAST. 'l"ie the buncli of asparagus up with soft siring, when you have cut away the wood, and cook about twenty-five minutes in salted, boiling water. Have ready some slices of crustless toast; dip each into the as])aragus li(pior; butter well while hot, and lay upon a heated disli. Dniin the asparagus, and arrange upon the toast. Pepper, salt and butter genenmsly. TO COOK SUMMEIt SQUASHES. Peel, and remove the seeds, place over the fire, with a little water and salt; when fender, mash, and season with one tablespoonful of sugar, on(! tal)lespoon- ful of butter and two tablespoonfuls of cream. This will make a dish for a common-sized family. KininaC. Holler, Vannati, Ohio. BAKED HUBBARD SQUASH. Chop the scjuash open with a liatchet, in small pieces four or five inches S(iuare; take out all the se«'ds, but do not peel off the skin; lay the pieces in a small drii)ping-i)an, and pour in a i)int of warm water*; set it into the oven to bake, keeping a little water in the i)an while they cook. They re", Avliile the most luxurious table lacks somethin;;- without it. (ireat care aud attention must be taken with bread, from the time the sponge is set until it is safely out of the oven. For it must not be allowed to rise too lons", and when all ready for the oven in beautiful loaves, it may be spoiled by being poorly baked. The sponge is the first process, and in different ways of making bread must be of different consistency; also, whether it is new or old Avlieat. But one must be an accomplished, cook to be able to detect all these contingencies. However, in all localities there are good brands of flour to ho had. and it is sponge sliould always be kept warm and at an eyen temperature, not being alloAved to stand in a draft. In winter it may be helped very much by setting it in another vessel containing hot water, and keeping it hot by filling in from the tea-kettle. A stone crock is the best thing to set bread in, as it retains the heat so much better tlian tin, and tliey come Jiow in shallow forms like the wooden bowls, and are very nice for bread-making. In molding it the first time, all the flour to be used sliould ho put in at this stage, and it is l)est to knead it tlie longest at this point, In tlie summer-time, lo7 158 BREAD, BISCUIT, ETC. sponge setting over night is apt to tnru sour just a little; this can be remedied by just a pinch of soda dissolved in hot water. In all these recipes a cupful of yeast means wet yeast, and in using dry yeast enough water must be put over it to make the required quantity. Bread should be kneaded verj^ little at the second molding. And when set to rise, do not let it rise to its fullest capacity before putting it in the oven. It is best to grease over the tops of the loaves with butter when setting it to rise the last time. This keeps the crust tender when baking. When putting the bread in the oven, it should be hot enough to hold the hand in and count twenty rather quiclvly. Care must be taken with the fire, to keep the heat steady, allowing it to gradually die away toward the last of tlie halving; and this is the best time to set in your rolls, as a more moderate fire is necessary for them. Flour should be kept in a cool, dry place. If possible, have some kind of a close receptacle for it, and do not provide too large a quantity, as it sometimes spoils by keeping too long. It should be watched to see that it is liept free from mites, as these are m.ore destructive tlian mice. Always sift all flour before using it. For convenience, a quantity may be sifted apart in a closely covered pail, so as to be ready in cases of emergency. In buj^ing Graham flour, never get but small quantities at a time. The coarser kinds make a good quality of Graham bread, used for dyspeptics; screened a little finer, it is called cannell flour or middlings, and is nice for gems and batter-cakes. Brown bread is not made stiff enough to knead, but just a stiff batter that can be poured into the pans. In mixing bread, use a short-handled wooden spoon as long as you can; use enough fiour always to keep the loaf from sticking to the board or your hands, but care must be taken not to get in too much flour. Expert handling can only come by experience, and you must not be discouraged if at first it sticks to everything it touches. Try to get your loaves into the pans for the last rising rather soft. If you can get pans with high sides you will find them nicer, as they keep the bread from spreading apart or running over the sides. To insure good baking-powder biscuit, care must be taken to keep the dough very soft; so soft, in fact, that you are only just able to get them up and into the pan. They must be baked quickly in a very hot oven. Never roll your dough thinner than an inch. When bread or biscuit becomes stale, you can freshen it by pouring a little hot water over the loaf, and draining it off quickly; then set in the oven to heat through, and it will be as good as new. When crackers become soft from long standing, put them into a pan, and bake them over. They will be as crisp as fresh ones. A PRACTICAL LESSON IN BREAD-MAKING. One of the most interesting and instructive lectures before the Women's Economic Congress during the congresses of women was one on bread-making, by Mrs. Emma P. Ewing, of the Chautauqua School of Domestic Science. She came before an audience of some fifteen hundred people, followed by q. boy who bore a good-sized basket and a brand-new bread or molding board. The board was placed on a small table, and opt of the basket Mrs, Ewing pro- Bread, jjiscuit, etc*. . 15^ clucod a two or tliive (inart bowl heaped with sifted llour. Slie iiad I)esi(h's llws another bowl, a half piut measure and a small pnel^aye, whicli she said Mas a cake of compressed yeast. In a glass she eriunbled U]) the yeast eake, and added about four tablespooufuls of water. Then wlille slie sli'rred this very thor- oughly until it loolced like thin milk, she told us that this yeast was prepared by .a chemically scientific process, and that the small cake slie used could be absolutely depended upon to raise all the dough tliar could be mixed with one pint of water, in exactly three hours. She now measured two half pints of water into the bowl, and said that if she was in her own kitcljen, one of tlie lialf pints should be milk, and that the whole sliould be milk-warm. Into tliis water Mrs. Ewing stirred the dissolved yeast, and then added one level teaspoonful of salt. She now began to stir in the sifted flour witli a spoon-shaped wooden fork, whicli process she continued until tlie dough was of sncli consistency that it no longer stuck to the bowl. This, she said, was tlie rule for the amount of flour to be used, and it varied with the different brands of flour. Her selection always was the best patent process flour she could obtain. JNlrs. Ewing now sprinkled a little flour on her molding-board, and rolled the dough upon it. Then she began kneading it, using for tliis purpose the heavy part of the palm of her hand, so that the dough was thoroughly Avoided and stretched. She showed l)y holding up a portion of the dough and stretching it out into a tliin cake how glutinous it was, and explained that this was tlie quality which it was most necessary to preserve in order to retain the most nutritious portion of the flour. She explained that too long fermentation, or what is generally known as "rising," destroyed this glutinous qualitj. Having Avorked her dough into a beautiful round bunch, kneading it for five ininutes, slie proceeded to slightly grease her bowl, and then placed the dough in it. This dough, she said, should be phiced Avhere the temperature Avas seA'outy-five degrees, Avhen it would rise to just the right lightness — scientilically determined— in just three hours. Here some one asked her Iioav about people who had no th(>rmometers. Mrs. Ewing said everybody should have one, but as seventy degrees was mild summer heat, that seventy-five degrees meant a temperature a little warmer than tliis, Avhich neai'ly any one could determine. She especially cautioned about keep- ing the dough too AA'arm. Another person asked her the question. "If one were going to make six or ten loaves, Avould the same ]U"oportional amount of yeast be needed?" Mrs. EAving replied A'ory emphatically, "Yes," and said that this Avas really the rock on AA'hicli bread-makers Avere lost. She said that less yeast in a larger baking aa'ouUI raise tlie dough, but not in three hours, and the longer fermentation required caused it to turn sour. She especially deprecated the habit of setting bread to rise OA^er night, and laid gieat stress on the fact that one cake of yeast would raise this amount of dough to the right fermenta- tion in just three hours. Mrs. EAA'ing noAV produced from her basket another bowl, Avhich, as all the audience could see, was filled Avith a beautifully light dough. Mrs. P^Aving turned this lightly out on the bread-board, on which she had sprinkled flour, and began to knead it. She s'aid she had set this dough just tliree hours before in the house of a friend, and here it Avas ready for the second kneading. Into this dough Mrs. Ewing kneaded flour until it would no longer stick to the bread-board, which she again said was the test of the required amount of flour. She noAV cut the dough into two parts, kneaded each part into a long, slender loaf, Avhich she placed in pans about ten by four inches in size. 160 . BKEAP, lUSCriT, ETC. WHITE BREAD. Three pints of .aood bvo.ul-niniv: stand in a warm place over nisilit. where it will sret dry and lijiht. In tl\o mornins;. make a sponge of one lialf enpfnl of tlonr, one fourth of a c-upfiil of milk, in wliich dissolve tl.e yeast; let tliis rise until ready to fall, then add one and one half pints of new Avarm milk (.or scalded skimmed milk is used"), one even tablespoonful of granulated sugar, one even tablespoonful of fresh lard or butter, one even tea spoonful of salt: knead ten minutes; lot k rise until one half as largo again as AAhen mixed, taking care always that it does not get hot in rising: kuead five minutes more in the bowl; let it rise until twice as large, then form into one large double loaf or two small ones. No extra flour should be used wlien shaping the loaves. Let it rise about thirty minutes in a warm place, then set it in the ice-box or in a cool place live minutes to chill the surface. Bake one hour if large, three quarters of an hour if small: bake rather slowly, not hot enough to scorch it. If the sponge is made at seven o'clock, the bread should be ready for the o^en by eleven o'clock. There is no danger of having sour bread with this recipe. One secret in having delie- iously light bread is drying the flour before using. Miss Emily E. Squire, Author of " Woronoeo Women's Wisdom," Wostfield. Mass. rOTATO BIIEAD. Pare and boil six good-sized potatoes, drain off the water, mash fine, and pour over them about three pints of lukewarm water, and run through a colander: add flour until this is a thin batter, tlien put into it a coffee-cupful of yeast from the jug; let stand until it rises. IheTi stir in the floiu-. as much as you can with a spoon, and let rise again; work in enough more flour to knead rather stift', and let rise the third time: when light this time, vi ork out into loaves, and let rise. All the floiu" must be sifted. BUTTERMILK BREAD. One pint of buttermilk, one and one half teaspoonfuls of soda, one half cupful of lard, flour enough to make a mediuro stiff dough, and a little salt: bake quickly. Sallie Cochran. Ennell's Spriugs, Indiana. ORAHAM BREAI>. Two thirds of a cupful of molasses, otie pint of sweet milk, one teaspoonful of soda, a pinch of salt, otie quart of (iraham flour. Miss E. Crandell, lloosii-k, New York. BREAD, BISCUIT, ETC. ICl SAi/i"-i:isi.\<; i;ui:ai). Pour lialf ;i pint of hoiliiif^ wattT on two talilcspoonfuls of c-orn-nicnl and a liiiicli of salt; let it stand ten minutes, tlicn slir in two tal)l('si)oonruls ol' lioni-, and set it in a warm place to rise over ni>;lit. In tlie mornin;;', add liall' a pint of ficsli sweet millc or warm water, and 11(mu" encHii;!! to maloon, tlien ])onr it out on a moldinf^-board wliicli lias lieen well covei'ed with sifted Hour, and add a ]>iece of lard the size of a larL:.(> api)le, and mix it well with llie douf;h; woi'k it well, and after dividiiit;' it up into small loaves, put into well-.i-reased pans, and set in a warm place to rise ajiain; wlien risen suf- liciently, bake as quickly as possible, and the bread will be winter and nicer; when done, have a small brush or clolh to di]) into buttei' to Avash over the top crust; it prevents it from hardening. This bread is eonsiear your finger in it; then add flour to make a thick l-atter; beat it hard for tAvo nnnutes. Now place the pitcher in a kettle of hot water— not hot enough to scald tlie mixture; keep the wat(>r at the same tempei-ature until the emptyings are light. If set early in the morning, and watched carefully, they will be I'eady at eleven o'clock to make a sponge the same as for other bread, with 'a (piart of very warm milk. Let this sponge get very light, then make into loaves, and set to rise again, taking care they do not get too light this time before putting in the oven, or the bread will be dry and tasteless. WIIEY BPtEAD. Set a panful of sour milk on the stove, and cook until the whey rises well; pour this off, and use a quart of it for your Invad. Scald first a cuitful of sifted flour with the hot wdiey, beat it smooth, and allow it to cool: tlien put in one pint more of flour, one tablespoonful of salt and one tablespcnmful of white sugar; turn in enough cool whey to cool it, and stir it to a thick batter; add a cupful of yeast, and set to rise; fhen make out as other bread. HOMINY BREAD. Two cupfuls of boiled grits; while hot, mix with one tablespoonful of lard or butter, add one pint of sweet milk, one cuiiful of corn-meal, four well-beaten eggs, then salt. The batter should be as thin as boiled custard; if it is not, thin it. Bake with the heat at the bottom. It makes an elegant bread. Mrs. A. K. Kirtland, Antliorof "Mrs. Kirtlfirurs Cook P>ool<," Moiitsiomcry, Alaljama. 162 feKEAD, BISCtiT, ETC. SOFT-EGG BREAD. Two beaten eggs, one level ten spoonful of soda, two cupfuls of sour milk, one cupful of sweet milk, four tablespoonfuls of meal, two teaspooufuls of lard and salt. Bake in a pan, dip with a spoon. Mrs. A. E. Kirtlaiid, Author of " Mrs. Kirtland's.Cook Book," Montgomery, Alabama. BJtOWN BREAD. Two pints of corn-meal, one cui'ful of molasses, one pint of rye flour, one tea- spoonful of saleratus, sour milk enough to make a batter not too thick. Bake three or four hours. Mrs. Ophelia M. Smith, Hadley, Massachusetts. RYE BREAD. Make a sponge of one quart of warm Avater, one teacupful of wet yeast, thickened with enough rye flour to make a batter, and put it in a warm place to rise over night; in the morning, scald a pint of corn-meal; when cool, add it to the sponge; stir in enough rye flour to make the dougli thick enough to knead, knead but little, let it rise, mold into loaves, pu.t them into deep pie-tins, and let them rise and bake. BOSTON BROWN BREAD. Two cupfuls of corn-meal, one cupful of rye-meal, three cupfuls of sour milk, one half cupful of molasses, one tablespoonful of soda, a pinch of salt; steam four hours, and bake twenty minutes. Mrs. S. H., Marietta, Ohio. BREAD FOR DYSPEPTICS. Mix Graham flour, water and a little salt until stifl; enough to handle; then make it into rolls about the size of a bologna sausage, and bake in a hot oven. Oatmeal may be used in the same way with a little flour, and let the mixture stand a few hours before baking. M. E. D. LIGHT BISCUIT. One pint of warmed sweet milk, one half pint of melted lard, one teacupful of white sugar, butter the size of an egg, one teaspoonful of salt, one half pint of yeast. Stir in enough flour to make a rather stifl! batter. Mix this up early in the morning, and let it rise until ten or half-past ten, and add enough more flour to knead smooth; then let it stand to rise until late in the afternoon, and mold into small tea-biscuits, and bake in time for supper; serve hot. This quantity makes about fifty biscuits one and one half inches in diameter. Mrs. A. Winger, Springfield, Ohio. BISCUIT WITHOUT SHORTENING. One quart of flour, a pinch of salt, two and one half heaping teaspooufuls of baking-powder, enough milk or milk and water to make a soft dough; roll out, and cut as other biscuits. Bake in a quick oven. BREAD, BISCUIT, ETC. 163 SODA-BISCUIT. One pint of sour creaiu, one tea.spoonful of soda, flour to mix as soft as possible, and cut rather tliin. Miss A. M. Taft, Fountain, Dulcota. PARKER HOUSE ROLLS. Talie two tablespoonfuls of wliite suj>ar, one teaspoonful of salt, tliree fourtlis of a teaeupful of good yeast, one cupful of shortening-, one (juart of warm milk, and four quarts of flour before sifting; put on the milk to scald, add the butter while hot; then let this cool, and mix in enough flour to make a smooth batter; then add the sugar, salt and yeast, and set it to rise; when light, add the rest of the flour, and knead in a loaf, let rise again, then cut out, and put into a greased pan, and let them rise again; when light, bake in a moderately hot oven. If wanted for breakfast, mix them at night, but if foi tea, mix them in the morning. Mrs. Ophelia M. Smitli, Hadley, Massachusetts. TEA-ROLLS. Scald one pint of milk, add one cablespoonful of sugar, one half cupful of yeast, and flour to make a batter; let this rise over night. In the morning, add one half cupful of butter, one teaspoonful of salt, well-beaten whites of two eggs; mix this stiff, knead it well, and let it rise; then knead again, and roll it three fourths of an inch thick; cut with a biscuit-cutter, and butter one half, and roll the other half over it; let it rise until very light, then bake. A. M. S., Windsor, New Yorlt. SPICED ROLLS FOR LUNCHEONS. Take a piece from your bread-dough, and roll it out half an inch thick, brush the top with melted butter, and cover thick with cinnamon and fine white sugar; commence at one side, and roll up as jelly-cake; then cut it an inch thick, and lay in a pan as biscuit, close together, and let them rise, and bake twenty minutes. RUSKS. Two eggs, two and one half cupfuls of sugar, one tablespoonful of lard, one tablespoonful of butter, one quart of sweet milk, one half nutmeg, one cupful of yeast, flour enough to make a stiff batter; set to rise; Avhen light, knead it moderately stiff, and let it rise again; after it is light, mold it into rolls, put them into a baking-pan, and let them stand again until light, then bake half an hour. A. M. H., Henry Clay, Delaware. DRIED RUSKS. 1 pint of warm milk, iA cupful of butter, 2 eggs, 1/. cupful of yeast, 1 teaspoonful of salt. Set a sponge with these Ingredients, leaving out the eggs, and stirring in enough flour until you have a thick batter. Early next morning add the eggs, well beaten, and flour enough to roll out; let this rise in the bread-bowl two hours; roll out into a sheet nearly an inch thick, cut into round cakes, and 164 BREAD, BISCUIT, ETC. arrange iu your baldug-pau two layers, one upon the other, carefully; let these stand for another half hour, and bake; Avhen they are done, lift them apart, leaving- one side soft; pile loosely iu a pan, and when the fire is decliniug for the night, set them in the oven and leave them until morning; then take them out, and put into a clean muslin bag, and hang up to dry in the kitchen. Use the third day. Put as many as you need into a deep dish, and pour over them iced milk, or water if you cannot procure the milk; lake out when soaked soft, drain them, and eat ^vith butter. Tliey will keep for weeks and grow bettor, every day. MUFFINS. One egg. one half cupful of butter and lard, mixed, melted and poured into one pint of sweet milk, three teaspoonfuls of baking-powder. Sift the baking- powder with enough flour to make a stiff batter; Ijeat it hard, and bake in gem- pans. Thesi? are excellent made of Giaha)n flour. Mrs. R. W. Thorne, Tiblow, Kansas. BUTTERMILK MUFFINS. 2 eggs, 1 teaspoonful of salt, 1 teaspoonful of soda dissolved in 1 quart of buttermilk, 1 tablespoonful of hot AAater, Flour enough to make a good baiter. Beat the eggs well, add them to the buttermilk, then the flour, salt and soda; pour into the mutfin-pans, and bake in a quick oven. Mrs. Bettie Ferguson, Stockton, Alabama. CREAM MUFFINS. 1 pint of sweet cream, 1 talilespoonful of butter, 3 eggs— the yolks well beaten, Whites of eggs, beaten to a froth, ^2 teaspoonful of salt. Flour enough to make a stiff batter. Fill the hot, well-greased muffin-rings lialf full with the batter, and bake quickly. Mrs. D. D. H., Marion, Virginia. PARK HOUSE GRAHAM MUFFINS. 4 eggs, A pinch of salt. 1 teacupful of bro^\n sugar, i/o tencupful of good yeast, 2 tablespoonfuls of melted butter or lard, 2 (juarts of Graham flour. IMilk enough to make a stifl' batter; mix, and let it rise over night. In the morning, fill the muflin-rings hnlf full, and bake in a quick oven. Mrs. Julia F. Fislier, Circlevllle, Indiana. WHOLE-WHEAT FLOUR MUFFINS. Dissolve half a cake of compressed yeast in half a pint of milk, and add suf- ficient quantity of rich milk to make a pint; stir into it three eupfuls of whole- wheat flour, and set in a warm place to rise; when li,ght, stir in two well-beaten eggs, and tiu-n into gem-irons, half filling them; let them rise until vei"y light, and bake in a quick oven. JtliKAI), Blt^CUlT, ETC. 165 ST. CHAULP:S COllN MUFFINS. 2 toacupfuls of white eoru-inoal, 2 eggs, 1 cupful of boiling water, }/■> teaspoonful of salt, 1 cupful of milk, 1 teaspoonful of baking-powder, 1 heaping tablespoonful of butt(>r. Pour the boiling water over tlie meal, and stir, that all may l)e wet and scalded; add the melted butter, salt and millv, then the beaten eggs. Put the iron gem-pans into the oven to heat, putting into each mold a small piece of butter or lard; add the baking powder to the batter, and beat up thorougldy; then pour into the hot mold. Balce carefidly about twenty or twenty-five min- utes. This batter, when ready, will be very thin. WIIOLE-WIIEAT (JEMS. One cupful of sour niillv, one fourth of a cupful of sweet milk, one half tea- spoonful of soda, two tablespoonfuls of sugar, one egg, one and tliree fourths cupfuls of whole-wheat tiour. Bake In hot gem-pans well greased witli butter. GRAH.^M GEMS. Three eggs, three tablesiioonfuls of sugar, one pint of sweet "milk, ({raliam flour enougli to tliiclven it. Drop into the gem-pans and cook ipiickly. A little soda or baking-powder may be added if desired. S. E. R., Cliesterfleld, Virginia. "POOIt MAN'S" CORN GEMS. 1 i)int of corn-meal, 1 teaspoonful of salt, 1 pint of flour, 2 teaspoonfuls of baking-powder. 1-3 of a pint each of milk and water. Sift the corn-meal, tlour, salt and powder togetlier; add the milk and water, mix into a firm batter; two thirds fill well-greased, cold gem-pans. Bake in a wt>ll-lieafed oven fifteen minutes. CORN-MEAL GEMS. Pour boiling water over one pint of meal to make a stiff dough; when cool, add one egg, a pinch of salt, and sweet milk I'nough to drop from tlie spoon. Fry in as little lard as possible, and when nicely browned, take them up, and serve. Mrs. W. B. R., Jackson, Michigan. SODA-CRACKERS. One quart of flour, one tablesi)oonful of butler, one half teaspoonful of salt. Make a stiff paste with buttermilk, beat until very light; roll thin, cut into squares, stick with a fork, and bake quickly. FRENCH CRACKERS. One and one half pounds of floui*, one half pound of sugar, one fourth of a pound of butter, whites of five eggs. Mix stiff, roll thin, and prick with a fork. Bake in a very liot oven. 166 ^ BREAD, BISCUIT, ETC. CRACKERS. The white of one egg, one tablespoonful of butter, one teacupful of sweet milk, one half teaspoonful of soda, one teaspoonfiil of cream of tartar. Mix very stiff, beat well, roll thin, and bake. Julia C. Melton, Opelika, Alabama. EGG CRACKNELS (CREAM CRACKERS). 1 quart of flour, 1 teaspoonful of baking-powder, 1 large pinch of salt, 4 tablespoonfuls of butter, 5 tablespoonfuls of sugar, 4 eggs. Sift together flour, sugar, salt and powder; rub in the butter, cold, add the eggs, beaten, and mix into a flrm, smooth dough. Flour the board, turn out the dough, and give it a few minutes' rapid kneading; cover Avith a damp towel flfteen minutes, then roll it out to the thickness of one eighth of an inch, cut out with a biscuit-cutter; when all are cut out, have a large potful of boiling and a large tin pan of cold water. Drop them, a few at a lime, into the boiling water; when they appear at the surface and curl at the edges, take them up with a skimmer, and drop them into the cold Avater: when all are thus served, lay them on greased baking-tins, and bake in a fairly hot oven for fifteen minutes. WATER-CRACKERS. 1 pound of flour, 1 teaspoonful of salt, 1 tablespoonful of lard. Mi teaspoonful of soda. Mix with water, beat well, roll thin, stick with a fork, and bake in a hot oven. CORN-BREAD. 2 heaping cupfuls of corn-meal, 1 large tablespoonful of butter, melted, 1 heaping cupful of flour, but not hot, 3 eggs, beaten separately, 1 large tablespoonful of white sugar, 21/0 cupfuls of milk, 1 teaspoonful of baking-powder, 1 teaspoonful of salt. Bake steadily, but not too fast, in a well-buttered mold; turn out upon a plate when done, and eat at once, cutting it into slices as you would cake. In cutting corn-bread, do not forget to hold the knife perpendicularly, and cut toward you. Marion Harland. NEW ORLEANS CORN-BREAD. 11/0 pints of corn-meal, 2 heaping teaspoonfuls of baking-powder, 1/2 pint of flour, 1 tablespoonful of lard, 1 tablespoonful of sugar, li/4 pints of milk, 1 teaspoonful of salt, 2 eggs. Sift together corn-meal, flour, sugaj-, salt and powder; rub in the lard, cold, add the egss, beaten, and the milk; mix into a moderately stiff batter; pour from bowl into a shallow cake-pan. Bake in 9, rather hot oyen for thirty ipinutes, BREAD, BISCUIT, ETC. 1(57 DELICATE CORN-BREAD. 1 pint of sour or sweet milk, 1 tablespoonful of lard, 1 teaspooaful of soda or balviug-po^A dcM\ A piucli of salt. Stir in white meal enough to malce a batter the consistency of sponge-cake. Bake half an hour or twenty minutes by a quick fire. Mrs. W. B. R., Jackson, Michigan. RAISED GRIDDLE-CAKES. 1 cupful of wliite corn-meal, 2 tablespoonfuls of yeast, 2 cupfuls of flour, 1 tablespoonful of brown sugar, 2 cupfuls of milk, 2 eggs, 1 pint of boiling water, 1 teaspoonful of salt, 1/4 teaspoonful of baking-powder. Scald the meal at night with boiling water, beat well; while warm, stir in the flour, sugai', milk and yeast; let it rise all night. In the morning, add the eggs, baking-powder and salt, and if too thin, add corn-meal to make the batter the right consistency. Leave a cupful for the next morning's rising. Mrs. Albert. CORN-MEAL GRIDDLE-CAKES. 1 pint of corn-meal, 1 salt-spoonfid of salt, 1 heaping teaspoonful of butter, 1 teaspoonful of sugar. Pour boiling water slowly upon the mixture, stirring until all is moistened, and leave it for thirty minutes; then break into the mixture three unbeaten eggs, which must l)e well beaten into the dough; add five teaspoonfuls of cold milk, one spoonful at a time, until it is all smooth, and then bake on both sides a nice brown. Serve hot, one grlddleful at a time, as they are baked. SOUTHERN HOE-CAKE. One quart of good, sweet meal, sifted, one teaspoonful of salt, and turn on boiling water, stirring all the time to make a stiff batter. Wet the hands in cold water, and form the meal into oval cakes, then spread on a board (liard wood), set before the fire to bake; when baked on one side, turn and bake the other; when done, split it open, l>ntter well, and serve very hot. The lioe-cake, for most of us, must be baked as a tliick griddle-cake, for we have no open fires. SARATOGA JOHNNY-CAKE. One cupful of sour milk, one cupful of sweet milk, one egg, two tablespoon- fuls of sugar, two tablespoonfuls of buttei', one half teaspoonful of soda, one and one half cupfuls of corn-meal. Bake one half hour. SWEET JOHNNY-CAKE. One cupful of coarse chopped suet, one cupful of sour milk, one cupful of sugai', one teaspoonful of soda, a pinch of salt, corn-meal enough to make a thin batter. Bake in a long pan for half an hour. Mrs. T. K. M. B., Chelsea, Vermont. 168 BREAD, BISOriT, ElV, SOI rilKKN ASll-CAKi:. 1 quart of senUletl ooru-iuoal. 1 tablospoonfiil of iiu'ltod lanl. 1 toaspoonfnl of salt. Cold walov to mako a soft (lonj;li. ^loUl with llu' hands into oblong- cakos. A clean sptn is swoiit upon tlu> hot hoarth. Iho bread put down and ooveivd with hot wood ashos. and it must bo waslunl and wipod (h-y or rarofnlly brushed before it is eaten. A uiucli neater way is tt> lay a eabbai;e-leaf above aud below the cake. The bread is thus steamed before it is baked, aud is made ready for eatin.ii' hy strii)pin,!i- off the leaves. The hoe-eake was a. nuxture of eorn-uu>al. water aud salt, shaped into eakes by the hands, and baked upon a board before the tire, or, in earlier tiuu^s, upon a lioe. I'vom wliieli it was named. BREAKFAST COFFEE-CAKE. Take a piece of bread-doush. and add one h.alf cupful of su,a;ar aud oue table- spoonful of melted butter, then roll out an inch thick, aud put ou a greased pi(>- pau. brush the top with melted butter, and cover thickly -with ciuuaiuou aud suji'ar: let it rise, and bake quickly. Cut into long, narrow strips to serve. K:\\ hot or cold. It is nicely made Saturday w ith other baking, to use Sunday morn- ing for breakfast. CORN-MEAL SCONES. 1 quart of coru-nieal. 2 teaspooufuls of baking-powder. 1 teaspoonful of sugar, 1 large teaspoonful of lard. '^{2 teaspoonful of salt. 2 eggs. Nearly oue pint of milk. Sift together tiour. sugar, salt and powder; rub iu the lard. cold, add beaten eggs and milk: mix into dough, smooth and just consistent enough to handle. Flour the board, turn out the dough, give it one or two quick kueadiugs to com- plete its smoothness; roll it out with a rolling-pin to an eighth of an inch in thick- ness, cut Avith a sharp knife into squares larger than soda-crai-kers. fold each in half to form three-cornered pieces. Bake on a hot griddle eight or ten minutes; brown ou both sides. CORN-MEAL FLAPJACKS. 1 quart of boiling milk scald 1 tablespoonful of butter, 2 cupfuls of corn-nu\il. and add 1 teaspoonful of sugar. Cover, aud set away over uight. In the morning, add 2 yolks of eggs. 1 teaspoonful of baking-powder, which should 1 scant cupful of tiour, be well stirred iu. 1 teaspoonful of salt. Just before baking on a griddle, add the beaten whites of two eggs, mixed in lightly. CORN-FONE. Two quarts of sweet milk, eight teacupfuls of corn-meal, four teacupfuls of flour, one teaspoonful of salt, oue teacupful of uu:»lasses. Mix. aud bake three hoiirs in a very slow oven. Mi'.<. Robert Beclvett, Fair Hiweii. I5KKAI), I'.ISdlT, KTC. lOlj XN'AI'l'l.JOS. Tlircc c.iins (wliitcs ;im(I yolks bciitfii st-panitcly), one (■•il)lcsi)()r)iiriil <>l' l)ult<'i-, or ;i piece I lie size oC a lien's i'Hii, one lialf leasiioouful of soda, or a teaspoonliil of l»akiiin-i)<»\vakin;,'-powder, 2 ef,'f;s, beaten very lijxht, 2 ciii)fuls of ricli milk. .Mix salt, bakinfj:-pow(lei\ tiour and meal, and melt the butter; make a hollow in tlie flour, and pour in buttei", esj^s and milk, stirrinj; as ycju i)our, that all may be a smooth batter. Heat the wafile-irons; oil them well with fresh lard, and lill thi'ee (luarters full. Hake over a clear fire. Turu the waflle-irou often, that the walHes may not burn. FHIED MrSII. Tlie mush m.ide as in the precedinj? recipe may be poured into a dish to the dei)lh of one and one lialf inches, and when cold, cut into slices from one half to three fourths of an in<'h thick, and fried brown on both sides in drippinj; lar-alt. TIh'U stii- the mixture very gradually, so as pot to reduce the water I)elow the boilin;x-point, into two quarts of boilinj? water; let it boil half an hour, stirrinti coiitiiHially to i)revent scorchinji', as it will more readily scorch by I'easoii of the milk, pour it into a dish to the depth of about one or one and one half inches, and when fhorouiihly cold, slice, and fi\v as previously directed. MUSH CROQUETTES. One quart of mush, butter the size of an English walnut stirred in while the mush is hot, tlien set aAvay to cool; when al)out lukewarm, stir into it two well- beaten eggs and one salt-spoonful of salt, form into crocpiettes about three inches long, and set aside; drop them into smokimr-hoi, deei> lai'd; when a golden brown, lay out on soft paper to absorb the superfluous grease. Serve hot. 170 UREAD, BISCUIT, ETC. CORN-MEAL MUSH. Oue cupful of white corn-iueal, two quarts of boilinj; water, with one table- spoonful of salt. To prevent the meal from lumpinu;. mix it with enough cold Avater or milk to make a thin batter, tlien gradually pour iu the batter, so as not to reduce the Avater below the boiling-point, stirring it with a wooden spoon or rounded stick, cover closely, and let it cook gently (simmer) from one to two hours, stirring frequently to prevent scorching. It should be of a consistency to readily heap upon a spoon, but not too thick. To be served hot, and eateu with milk, butter or syrups. FRIED MUSH (HOTEL STYLE). Cut the mush into pieces one inch thick and three inches long, dip into well- beaten egg, roll in sifted cracker-crumbs, and fry as doughnuts in boiling lard. CORN-MEAL FRITTERS. 3 cupfuls of milk, % teaspoonful of baking-powder, 2 cupfuls of best Indian meal, 1 tablespoonful of sugar, 1/2 cupful of flour, 1 tablespoonful of melted butter, 4 eggs, beaten separately. 1 teaspoonful of salt. Beat the yolks of the eggs very light, and add to all the ingredients (except the flour and baking-powder, which should be added last); when these are well mixed, add the whites of the eggs, next the flour mixture. Drop into boiling lard by the spoonful: when done, lay in the draiuiug-pan, with brown paper in the bottom of the pan to absorb the fat. Eat with a sauce made of butter and sugar, seasoning with cinnamon and a surprise of ginger. SAUCE FOR FRITTERS. Take one heaping tablespoonful of butter and two heaping tablespooufuls of flour rubbed together, one and one half cupfuls of boiling water, and cook five minutes; add one and one half cupfuls of brown sugar, one salt-spoonful of ginger, one even teaspoonful of cinnamon (or if preferred, juice of oue half lemon), oue half nutmeg; stir until the sugar is all melted. Serve hot. OATMEAL CRISr. Scald the oatmeal with boiling water, stirring with a spoon, and making a pretty stiff dough; knead well together, dust the molding-board Avith a little Graham flour, and roll thin, cut into small cakes, and bake in an oven fifteen or twenty minutes, or until they are dry and hard, but only slightly browned. GERINIAN PUFFS. Four eggs, one pint of sweet milk. fiA'o tablespooufuls of sifted flour, one tea- spoonful of salt. Beat the eggs separately until very light; then add a little flour and a little milk to the yolks; taking care tliat there are no lumps: add the whites last. Bake, and serve immediately Avith butter sauce or very rich liquid sauce. Mrs. Lizzie Bailey, Monticello, Arkansas. lillKAi), iitscuiT, Efd 1*^1 CORN-MEAL I>UKI\S. 1 qtlart of boilinpr milk, l^ tcaspoonful of soda, dissolved in '1 small cupluls of white corn-meal, liot water, V'2. cupful of Hour, 1 teaspooiiful of creaui of tartar, 1 small cupful of powdered sugar, sifted into the flour, 1 salt-spoonful of salt, i^ teaspoonful of mixed ciuna- 4 ORgs, be.'ueu separately, mon and nutmeg. 1 tahlespoonful of butter. Boil the mill<, and stir in the coi-n-meal and flour; boil ten or fifteen minutes, stirring carefully to prevent scorching, then add the butter; remove from tlie fire, and beat hard; when cold, add eggs, sugar, spices and soda, and beat hard; bake in greased cups or deep gem-irons. To be eaten with the following sauce: V-2 cupful of butter, beaten very light, 1 cupful of cream, 1 cupful of powdered sugar. Set the dish in a basin of hot water, and stir until it is all like cream; it will take but a short time. PUFFETS FOK TE.V. Three eggs, one cupful of sugar, t\\ o thh'ds of a cupful of butter, one pint of sweet milk, three pints of flour, three teaspoonfuls of baking-powder. Bake in muffin-rings, and serve warm. M. A. L., Ueiitral City, Nebraska. YEAST WITHOUT HOPS. 12 large potatoes, boiled, mashed and pressed 1 cupful of yeast, through a sieve; add 1 cupful of sugar, 3 quarts of lukewarm water, 1 cupful of salt. Mix thoroughly, and set in a warm place four or five lu)urs. When bubbles rise it is ready for use. One teacupful of this yeast will make three quart loaves, and no sponge is necessary. Keep in half-gallon jars, corked tightly, and in a cool place. It will be good for weeks. Mrs. C. I. Kemper, Bethany, West Virginia. JUG YEAST. Wash and peel six potatoes the size of a large egg, cut into quartet's, and put on the stove to boil in a quart of Avater; as it boils away, fill up from the tea- kettle to the quantity; when your potatoes are nearly done, put a handful of hops to steep in a pint of water; take out the potatoes when well done, put into .a crock, and mash fine; on these put a pint of flour, and scald this with the hot potato-water and hop-water; beat until perfectly sniooth and free from lumps; into this put a cupful of granulated or other good white sugar and not quite half a cupful of salt. It should be quite tJiin; if not thin enough at this stage, add a little cold water; when cool enougli, stir into this a pint of good yeast, or two good-sized yeast cakes dissolved in warm water, let it stand twenty- four hours, stirring very frequently; then put it away in a stone jug, corked tightly, and keep in a cool place, but not where it will freeze. This recipe makes a pint over a gallon. 1'72 BKEAD, BISCUIT, ETC. YEAST CAKES. Boil six potatoes iu one quart of stvoug bop tea. ^yllen soft, mash them fine, and to This, when hiliewanv, add 1 eiipfnl of tlour, 1 tablespooofiil o£ ginger, 3- cupful of sugar. 1 cupful of yeast. Set this sponge iu a vA'arm place to rise; when light, stir in enough corn-meal to make it quite thick: let it rise over niglit; then mold it. and cut into small cakes, and lay them out to dry in the shade. E. J. Burroughs, Bridgeport, Connecticut. WET YEAST. Pour one pint of boiling water over one large handful of hops; cook this for fifteen minutes, and pour it OA'er one pint of flour; when cool, add one teaspoon- ful of sugar, one teaspoonful of salt, one teaspoonful of ginger and one half cup- ful of yeast. After standing two or three days it ^\i\\ be ready for use. Mis. Louisa Ash, Mount Vernon, Ohio. DKIED YEAST. Put a pint of good strong hops into half a gallon of water, and let it boil half an hour. Have one quart of flour in a jar, and strain the boiling hop-water on the flour, and stir it well; set it iu a cool place, and when cool enough to bear your fluger in it, pour in one teacupful of good yeast to start it. aud put it in a warm place until it rises; then stir it down, and contiuue this until fermentation ceases, which will be in about two days. Now have a pan with a quart of sifted corn-meal, pour your yeast into it. adding enough more meal to knead Avell, then roll out and cut into cakes; spread the cakes on a cloth over an old table or board, wliere the wind will blow over it, aud turn it often during the day until it is thoroughly dried. If iised two months after making, it will be as good as when first made. Mrs. Julia C. Richardson, North Grove, Indiana. BAKING-POWDER. 9 ounces of bicarbonate of soda. 4 oiinces of tartaric acid. 4 ounces of cream of tartar. 10 ounces of wheat flour. Cover over closely after thoroughly sifting it several times. Put away iu air- tight boxes or wide-mouthed bottles, labeled. Mrs. R. P. Crouse, Attica, New York. Chapter X. During the season when eggs are plentiful and cheap, many persons pack them, small end down, in a box well covered with coarse salt, never allowing the eggs to touch each other. Have small holes bored in the bottom to drain off the moisture. Some use oats in which to paclc. To one half peck of unslaiced lime ndd tliree pailfuls of water; wlien cold, add one ounce of cream of tartar and one half pound of salt. This will l^eep eggs for a long time. Ducli and goose eggs are very strong as a food, though some do use them. To boil eggs, three minutes will boil (hem very soft, five minutes will cook hard all but the yolk, and eight minutes will cook them hard all through. In breaking eggs, break them separately over a cup to l)e sure they ai"e perfect. In poaching eggs, add a little vinegar to the hot water to set the whites; the water should be salted, also. It is best to save all egg-shells to settle coffee. To tell good eggs, put them into water; if the large ends turn up. they are not fresh. This is an infallible rule to distinguish a good egg from a bad one. If possible, have double kettles to cook all grains. The price of one can be saved in a short time by the saving of what usually sticks to the kettle when cooked in the ordinary way. Wlieat, oatmeal and barley are best to be soaked over niglit. 173 ^^^ EGGS, OMELETS, BKEAKFAST AND TEA DISHES. / Rice and liominy are much nicer when preserved in the whole grain; this can be done by steaming them. Hominy will talie three or four hours, and rice from one and one half to two hours. Oatmeal and cracked wheat are better for being cooked in a double boiler, which any lady can have by setting one vessel into another, and keeping the under one well supplied with hot water. Add salt to make a strong brine, which will generate a greater heat. It is also very nice steamed from three to four hours. In making buckwheat cakes, it is best to save a little of the batter, and not cook it all. That which is saved is the yeast for another mess, and it can be kept perfectly sweet by filling the vessel with cold water and letting it stand until night in a cool place. When ready to use, pour off the water, which absorbs the acidity, and mix with tepid water. In the morning, stir in half a teaspoonful of soda dissolved in hot water. Hominy grits, cerealine and prepared wheat are all nice for breakfast use, and if soaked over night, need very little cooking. Eat with sugar and milk or molasses, as preferred. These grain foods should be used more than they are, as they contain so much more nutrition than many things that are used; and for growing children there is nothing better. Persons living in the country who do not find it convenient to purchase wheat already cracked, can use their coffee-mill for ci-acking it. Although not done so evenly, it is much sweeter than that you buy. EGGS AND GRAVY. Put a young, well-fed fowl into a stew-pan, with four ounces of butter, some spice, a faggot of herbs and half a dozen small onions, let it brown slightly and equally; add half a pint of stock, close the lid tightly, and finish the cooking over a very slow fire. Parboil the liver of the fowl in some good gravy, remove it, and poach half a dozen eggs in the same liquor. Rub down the liver to a paste, and use it to thicken the gravy in which the fowl has been stewed. Place the fowl on a hot dish, with balls of spinach around it; lay a poached egg on each ball, fiattening it with the back of the slice; pour gravy over the fowl, and serve hot. Time, one hour to stew the fowl. PICKLED EGGS. Remove the shells from three or four dozen hard-boiled eggs; do not break them, but arrange carefully in large-mouthed jars. Boil one pint of vinegar, with allspice, ginger and a couple of cloves of garlic. When the fiavor of the spice is extracted, add another pint of vinegar, bring it to a boil, and pour scald- ing hot over the eggs; when cold, seal up the jars for a month. This will be found a cheap pickle when eggs are plentiful, and for its piquancy is much liked, POACHED EGGS. Place on the fire a shallow stew-pan, with water, salt and a tablespoonful of vinegar; when it boils, add the eggs, one at a time; permit them to boil two minutes; take them up carefully with a strainer, and serve on delicately toasted slices of bread cut into the shape of diamonds or hearts; garnish with parsley. EGGS, OMELETS, BREAKFAST AND TEA DISHES. 175 FRIED EGGS. The frying-pau should be .scrupulously clean, or the white part of the egg will be spoilod. Dripping, butter or cotton-seed oil may be used. Break the eggs first into a cup, and slip each one into the pan as soon as it is hot. As the eggs fry, raise their edges with a slice, give them a slight shake, and ladle a little of the butter over the yolk. In tAvo or three minutes tliey will be done; take them out with the slice, pare off the rough edges, and drain from the greasy moisti.n-e. Serve on slices of bacon, or lay them in tlie middle of tlie dish with bacon or ham as a garnish. Allow two eggs for one person. EGGS A LA CARACAS. 1/4 pound of smolced beef, 1 cupful of canned tomatoes, 4 hard-boiled eggs, 1 teaspoonfid of onion-juice. 4 raw eggs, 1-8 teaspoonful of cinnamon, 2 heaping tablespoonfuls of grated H teaspoonful of paprika or a dash clieese, of cayenne, 2 tablespoonfuls of butter, i/{; cupful of mayonnaise. TYee the beef from fat and rind, and cliop fine; add tlie tomatoes, onion-juice and paprika, and cook slowly until tlie tomatoes are tender; add the clieese, butter and cinnamon, and simmer five minutes; stir in tlie raw eggs, well lieaten, stirring until as thick as scrambled eggs. 1'urn into a hot disli, and garnish witli the hard-boiled eggs, sliced and dipped into mayonnaise. Miss Cornelia Campbell Bedford, Superintendent New York Cooking School. EGGS FOR LUNCH. Boil the eggs hard; when cold, take off the shells, and divide the eggs lengtli- wise into halves; take out the yolks, crumble tliem in a bowl, adding salt. pepper, mustard and a little melted butter; Avhen all are well mixed, fill up the hollows of the whites with this mixture, and serve. Aunt Lena, Canaan Four Corners, New York. SCRAMBLED EGGS. Pour one cupful of cream into a frying-pan; when hot, pour in one dozen eggs previously broken in a dish; cook slowly, stirring constantly, so that the eggs will be evenly done; season with pepper and salt, and serve hot. INIiss Maggie Tiehenor, Waupun, Wisconsin. FRICASSEED EGGS. Boil three eggs hard, and laj thom in cold water. Melt a slice of butter in a stew-pan, and throw in a finely chopped small onion; fry until soft. Mix a dessert-spoonful of flour with the butter to a smooth paste, add two tablespoon- fuls of gravy, and stir until thick. Cut the eggs into quarters, and lay them gently in the gravy. Shake the pan around, then IhroAv in a small cupful of cream, shake the pan again, but do not break the eggs. When the sauce is thick and fine, put the eggs on the dish, and serve witli the sauce thrown over, and a carnisb of lemon around the dish. Time, ten minutes to boil the eggs and t-.m minutes to prepare the fricassee. 1'76 EGGS, OMELETS, BREAKFAST AND TEA DISHES. FROTHED EGGS. Mix the juice of alemon with one tablespoonful of AA-.ater, and beat up n-ith it tlie j'ollis of eight eggs and the whites of four, sweeten to taste, and add a pinch of salt; put the mixture into an omelet-pan, and fry carefull5\ Ha^^e ready four whites of eggs whipped witli a pound of fine sugar to a high froth, and flavored with vanilla or lemon. Place the omelet on a dish, and heap the frothed eog- over it. Brown it lightly in an oven or before the fire. Time to fry, about four minutes. Sufficient for four persons. POTTED EGGS. Pound the yolks of twelve hard-boiled eggs, with auchovy sauce; mix tliem to a paste with two ounces of good fresh butter, and season with two teaspoon- fuls of salt and one of white pepper. Have ready some small pots, and chop the whites of the eggs very small. As the pots are being filled with the paste, strew in the chopped whites, and cover over the tops with clarified butter. These eggs will not keep long. STUFFED EGGS. Six hard-boiled eggs cut in two, take out the yolks, and mash fine; then add two teaspoonfuls of butter, one of cream, two or three drops of onion-juice, salt and pepper to taste; mix all thoroughly, and fill the eggs with this mixture; put them together. Then there will be a little of the filling left, to Avhich add one well-beaten egg, cover the eggs with this mixture, then roll in cracker- crumbs, and fry a light brown in boiling fat. Plain baked eggs make a quite pretty breakfast dish. Talvc a round whiteware dish thiclv enough to stand the heat of the oven, put into it sufficient fresh butter, and break as many eggs into it as are desirable, putting a few bits of butter on the top, and set in a rather slow oven until they are cooked. Have a dish of nicely made, buttered toast arranged symmetrically on a plate, and garnisli it and the dish of eggs with small pieces of curled parsley. EGGS A LA SUISSE. Spread the bottom of a dish with two ounces of fresh butter; cover this with grated cheese; break eight whole eggs upon the cheese witliout breaking the yolks; season with red pepper, and salt if necessarj'; pour a little cream on the surface. strcAv about two ounces of grated cheese on the top, and set the eggs in a. moderate oven for about a quarter of an hour. Pass a hot salamander over the top to brown it. EGGS POACHED A UA MOENAY. Poach two eggs very soft in slightly salted sweet cream, adding four drops of tobasco sauce; lay the eggs on toast. Make a Avell-buttered, ricli bechamel sauce, and add to it some fine cooked spaghetti cut into lengths of one third of an inch, and a little grated Parmesan clieese; stir all well together, and cover the surface of tlie eggs with this preparation; bestrew with a little more of the cheese and bread-raspings; pour a little melted butter over, and bake in a very hot oven to a fine color. A. Gsxllier. President " Societe Ciilinaire de New York," and Chef of Hotel Bruns- wick. Fifth Avenue, New York.' EGGS, omele:ts, hreakfabt and tea i)Ishp:s. 177 IO(;(JS BliOriLLE. G efjg.s. 1 tcaspooiiful of salt, V2 cupful of milk or ciTam, A little pepper, 2 mushrooms, 3 tablespooufuls of butter, A slight grating of nutmeg, ('ut the mushrooms into dice, and fry them for one minute in one taljlespoou- ful of the butter. Beat the eggs, salt, pepper and cream together, and put them into a saucepan. Add the butter and 'nushrooms to these ingredients; stir over a moderate heat until the mixture begins to thicken. Take from the fire, and beat rapidly until the eggs become quite thick and creamy. Have slices of toast on a, hot disli; heap the mixture on these, and garnish with points of toast. Serve immediately. CKEAMY OMELET. Have ready a heavy iron spider about seven inclies in diameter; lieat it, grease it with one half tablespoonful of butter by running tlie butter on a broad knife around the top edge of the hot spider and letting it run down the side over the bottom of the pan. Beat three eggs slightly with a spoon, add three tablespooufuls of hot water; pour the mixture into the greased spider, cook slowly for six or eight minutes; when of a creumj consistency, sprinkle with salt and peppei", and roll like jelly roll; serve at once on a hot platter. JMiss Marion L. Campbell, Friendly Inn Cooking School, Cleveland, Oliio. APPLE OMELET. Stew eight large apples very soft, mash them tiuo, and season with one cup- ful of sugar, one tablespoonful of butter, and nutmeg or cinnamon to suit the taste; when the apples are cold, add four well-beaten eggs. Bake slowly for twenty minutes, and eat while warm. PUFF OMELET. Have the pan ready hot and greasecL Separate the whites and yolks of three eggs, add one fourth of a teaspoonful of salt to the wliites, beat them stiff; beat tlie yolks until creamy; beat in three tablespooufuls of liot Avater; put in the b(>aten whites, pour into the greased pan, cook for a moment on top of the stove, tlicn place in the oven; when well puffed and dry, fold and serve on a hot plat.ter. Three tablespooufuls of chopped meat may be beaten into the yolks wlien the omelet is being made. An omelet is ready when a knife run gently into the center of it will not show dampness when wlthdra^^ n. ^liss J[arion L. Campbell, P^riendly Inn Cooking School, Cleveland, Ohio. FRENCH OMELET. () eggs, 1 cupful of lioiling milk, 1 tablespoonful of melted butter, 1 cupful of bread-crumbs. Salt and pepper to taste. This is sufficient for two cakes. Fry them in suet drippings, and when nearly done, tiu'u each cue together in the shape of a half uioon. Miss Sarah G. Crandell, Hoosiok, New York. 178 EGGS, OMELETS, BREAKFAST AND TEA DISHES. MEAT OMELET. Made like the creamy omelet, but just before rolling it, sprinkle it witb three tablespoonfuls of chopped meat. PLAIN OMELET. Break three eggs into a bowl, add a little salt and white pepper and one table- spoonful of cream; Avhip well. Put one teaspoonful of butter into a frying- pan, let it get hot, put the egg mixture into it; when the mixture commences to get hard, fold it up on the opposite side of the handle, and keep on tlie fire for a minute, elevating the handle, giving the omelet the shape; then with a short move of the hand turn the pan over the center of the dish, and serve at once. N. B.— The omelet should never be allowed to brown, as an "Omelet, nice and brown," an order given so often by ignorant people, is a culinarj^ mon- strosity. Eugene Stny vesant Howard, Member of the Universal Cookery and Food Association, London, England, and Chef de Cuisine, Louisville Hotel. BAKED OMELET. Stir five tablespoonfuls of sifted flour into tliree pints of milk; strain it through a sieve; add the yolks of eight well-beaten, eggs, and just as it goes into the oven, spread on the Avhites beaten stiff. Bake quickly. HAM OMEl^ET. Three eggs, two gills (one half pint) of milk, two tablespoonfuls of flour, one gill of grated ham (cold boiled ham will do).~ Beat the eggs, milli and flour Avell, then add the grated ham, and fry in nice lard or the drippings of roasted ham. Mrs. E. C. W., Mount Vernon, Ohio. GREEN-CORN OMELET. Boil a dozen ears of sweet corn, cut it off the cob, season it with salt and pepper, and stir into it five well-beaten eggs; take a tablespoonful of it and roll it in bread-crumbs, then fry brown. OMELET, WITH HAM. Make a plain omelet, and just before turning one half over the other, sprinkle over it some finely chopped ham. Garnish with small slices of ham. Jelly or marmalade may be used in the same way. BUCKWHEAT CAKES. 1 quart of lukewarm water, 14 cupful of wet yeast, 1 cupful of flour. To this add enough buckwheat flour to make a thin batter. Let them stand over night to raise, and in the morning dissolve one half spoonful of soda in one half cupful of lukeA^-arm AA'ater, and stir this into the batter, then cook quickly. Ella Finch, Otwell, Indiana. EGGS, OMELETS, BREAKFAST AND TEA DISHES. 179 SELF-RAISED BUCKWHExVT CAKES. One quart of lukewarm water, two tablespoonfuls of molasses. Into this stir enough of the self-rising or prepared buclvwheat flour to make a thin hatter. The molasses is put in to give them a nice brown color in cooking, and not to sweeten them, as some might suppose. The advantage of this prepared flour is that it is not necessary to set them over night, as they are I'eady to bake as soon as mixed. This flour can be obtained at any grocery; also Avheat flour for wheat pancakes, which comes prepared in the same waj . FLANNEL-CAKES. 3 eggs, 1 teaspoonful of salt, % cupful of butter and lard, mixed, 1 teacupful of flour, 2 quarts of sifted meal. Mix with ssveet milk or water until very thin. Fry (luicklj* on a hot, well- greased griddle. Mrs. J. T., Dublin Depot, Virginia. PANCAKES. 2 eggs, 2 large teaspoonfuls of soda, 2 quarts of sour milk, A pinch of salt, Enough flour to make a stiff batter. Cook on a hot griddle. This makes a large quantity of batter. Agnes Blair, West Liberty, Ohio. CORN-MEAL PANCAKES. Take two cupfuls of Indian meal and one teaspoonful of salt; pour over it boiling water to make a batter; stand until cool, and then add the yolks of three beaten eggs, floiu* to make the proper consistencj^ one and one half teaspoonfuls of baking-powder; just before baking, add the stiffly beaten whites. FRENCH PANCAKES. 2 eggs, 2 ounces of sifted sugar, 2 ounces of butter, 2 ounces of flour, !/{. pint of new milk. Beat the eggs thoroughly, and put them into the basin with the butter, which should be beaten to a cream; stir in the sugar and flour, and when these ingre- dients are well mixed, add the milk; keep stirring and beating the mixture for a few minutes; put it on buttered plates, and bake in a quick oven for twenty minutes. Serve with a cut lemon and sifted sugar, or pile the pancakes high on a dish, with a layer of preserves or marmalade between each. BREAD PANCAKES. 3 well-beaten eggs. 1 quart of sour milk, 1 tablespoonful of melted butter, 2 cupfuls of bread-crumbs, 1 good handful of flour, 1 teaspoonful of salt, y-2, teaspoonful of soda. Mrs. R. H. H., Columbus, Nebraska. 1^0 EGGS, OMELETS, BREAKFASt AiJB TEA DlSHEg. BREAD I'ANCAKES. Soak the bread, and drain; to two cupfuls of bread add one of flour, milk enough to make a thin batter, two teaspoonfuls of baking-powder and one egg, beaten light. CORN-MEAL CAKES. Scald one teaeupful of corn-meal; to this add another teacupful of meal and one teacupful of sifted flour; add one pint of cold water, and put in one half teacupful of wet yeast and one half teaspoonful of salt. If the batter is too thick to pour well, add more water. Set in a warm place to rise over night. In the morning they will be very light and ready to fry, without stirring them, as soon as tlie griddle is hot. WAFFLES. Two beaten eggs, one quart of light flour, one iron tablespoonful of melted lard, one level teaspoonful of soda, sour milk enough to make a batter as thick as cream. Don't fill irons too full; the irons must be hot, and well greased. MrSi A. E. Kirtland, Author of " Mrs. Kirtland's Cook Book," Montgomerj% Alabama. RICE WAFFLES. ll^ pints of boiled rice, 3 eggs, 1^2 pints of flour, 1 teaspoonful of soda, 1 teacupful of sour milk, 1 tablespoonful of butter, A pinch of salt. Mix all. and bake immediately in well-greased waflie -irons. RICE GRIDDLE-CAKES. 1 egg, 1 teaspoonful of soda, 2-3 of a cupful of cooked rice, 2 teaspoonfuls of cream of tartar, or 1-3 of a cupful of flour, 3 teaspoonfuls of baking-powder. Sweet milk enough to make a batter thin enough to fry. Any cooked grains, hominy, wheat, oatmeal, or grits of any kind, can be used in the same way. BREAKFAST GRIDDLE-CAKES. To one and one half pints of corn-meal stir in boiling water until it is a stifl: mush, and set away to cool; add one egg, one and one half pints of flour, one teaspoonful of soda, buttermilk enough to make a batter, not too thin, and bake like buckwheat cakes on a griddle. If sour milk is used, add another egg. If sweet milk or water is used, add two tablespoonfuls of cream of tartar. A. B. V. D., Hammonton, New Jersey. RYE BREAKP-'AST CAKES. 2 cupfuls of rye-meal, 1% cupfuls of sweet milk, V2 cupful of molasses, 1 teaspoonful of soda, A little salt. Mix very soft, and bake at once in a roll-pan or muffin-rings. Mrs. Mary A. Dodge, Newcastle, Maine. EOaS, OMELETS, BREAKFAST AND TEA DISHES. 181 KICE CAKES. Boil some rice, and let it cool; then add a little water or niillc, making it about the cousisteucy of buckwheat cakes; add a little salt aud a handful of flour; beat in one egg. Bake on a griddle. Mrs. Solon H. Ayres, Charleston, Nebraska. FRIED BREAD. One egg, one half teaspoonful of salt, one half pint of cold water or milk; beat well, and dip into it slices of bread; fry tliem in batter. Serve hot. Miss A. E. M., Wilmot Flat, New Hampshire. STEAMED BREAD. Slice up the stale bread, and lay the slices carelessly on a plate; set the plate in a steamer, with sometliing to tip it a little, to alloAV the steam free circulation; set it over a kettle of boiling water, and cover it tightly. Serve with butter the same as toast. MILK TOAST. Toast the quantity of bread yon will want for the meal. To prepare for the toast, boil one quart of milk; when nearly boiled, stir in a tablespoonful of corn- starch, wet up to a thin paste with milk, a lump of butter and one half teaspoon- ful of salt. Arrange the bread in a disli, a piece at a time, and pour some of the milk over each piece. Do not dip your bread into tlie milic. Christie Irving. SAVORY TOAST. Fry one half tablespoonful of finely chopped onion in one tablespoonful of drippings, add one cupful of cold cooketl meat, chopped, cover with roast-meat grav}% soup stock or hot water, add one fourth cupful of stewed tomatoes, one fourth teaspoonful of salt and a little pepper; pour over eight little circles of toast, and garnish with parsley and toast points. Miss Marion L. Campbell, Friendly Inn Cooking School, Cleveland, Ohio. HAM TOAST. Slices of toasted bread, with the crusts cut off, two eggs, two tablespoonfuls of butter, some cold grated ham or tongue. Put the yolks and whites, well beaten, into a stew-pan, Avith the butter; stir them two minutes over the fire, spread them over the toast, and lay over them a sutficient quantity of cold ham or tongue, grated or chopped fine, to cover the eggs. Serve it up very hot. Clara Maxwell, Fort Scott, Missouri. CREAM TOAST. Toast thin slices of bread to a delicate broAvn, lay in a covered dish, and pour boiling water over; pour off the water, and let drain. Put one pint of rich, sweet cream on the stove in a quart cup, add three tablespoonfuls of butter, two beaten eggs and one tablespoonful of corn-starch, let boil up once, and pour over the toast. 182 EGGg, OMELETS, MEAKfASf ANt) 5^EA DISM^S. COFFEE-ROLLS. "Work into a quart of bread-dough a rounded tablespoonful of butter and half a teacupful of white sugar; add some dried currants (well waslied and dried in the oven), sift some flour and sugar over them, worlv into the dough thoroughly, malie into small, long rolls, dip tliem into melted butter, place in the pan; let it rise a short time, and bake. SALLY-LUNN. 5 eggs, 11/^ cupfuls of butter, 1% cupfuls of sugar, 3 cupfuls of Avarm sweet milk, 1 cupful of wet yeast. Flour enough to make a rather stiff batter, and when it is light, stir in two tablespoonfuls more of flour; pour into jelly-cake pans, let it rise again, then bake; when done, butter each cake, and pile them one above the other as a jelly-cake. Serve hot. Half the above quantity is sufficient for a small family. HOMINY. Thoroughly Avash two cupfuls of hominy, and put it into a well-greased kettle, pouring over tAvo quarts of cold Avater; salt the water a little; let it cook slowly all day, pouring on hot water as it dries down. Never stir it Avhile cook- ing, if you would haA'e the grains Avhole when done. Eaten hot or cold, with milk or butter. Mrs. W. B. Reid, Jackson, Michigan. STEAMED HOMINY. Soak one cupful of hominy in three cupfuls of AA^ater and salt to suit the taste, over night. In the morning, turn it into a quart pail, then put the pail into a kettle of boiling AA^ater, cover tightly, and steam one hour; add one teacupful of sweet milk, and cook half an hour longer. FRIED HOMINY. Have a frying-pan with hot butter in it, and put in as much hominy as required for the meal; pour over it a very little Avater or milk to keep it from burning on, salt to suit the taste. Do not stir it while cooking, but leave the kernels whole. CRACKED WHEAT. The water must be cold when the AA^heat is put in. Use one third of wheat to tAvo thirds of soft Avater; coA'er closelj', and cook sloAvly, without stirring, for three hours. TO COOK OATMEAL. Two teacupfuls of oatmeal, one tablespoonful of salt; put them into a quart tin pail, and fill it three fourths full of water, cover closely, and set in a kettle one third full of Avater, and boil it for three hours; stir it tAvo or three times Avhen it first commences to boil. E. E. D., La Crosse, Wisconsin. EGGS, OMELETS, BREAKFAST AND TEA DISHES. 183 BREAKFAST DISH. Take a quarter of a pound of fresh elieese, cut iuto thin slices, put Into a frying-pan, and turn a cupful of sweet milk over it, add one fourth of a tea- spoonful of dry mustard, a pinch of salt and pepper and a piece of butter the size of an egg. KoU three Boston crackers very fine, and sprinkle in grad- ually; then turn at once into a -warm dislj, and serve immediately. Lottie E. Klump, Felton, Delaware. BREAKFAST STEW. Chop fine whatever cold meats remain on hand; add one pint or more of good soup stock; season with salt, pepper and a sniall pinch of ground cloves, thicken with browned flour, and pour boding hot over little squares of nicely toasted bread. iJaruisli Avith slices of lemon, and serve at once. WELSH RAKEBFJ'. Three ounces of mild cheese, one wine-glassful of ale or l)eer, a pinch of red pepper. (Jrate the clieese, add the beer or ale and pepper, put on a moderate fire, stirring it constantly until it forms a snmotli paste. Serve it on a hot piece of toast on a very hot dish. The rarebit must boil yet in the dish to be perfect. WELSH RAREBFr. To one quart of Avarm milk, grate or slice thin one fourth of a pound of cheese. Let this come to a boil, and pour it OA'er sliced toasted bread. This is an excellent breakfast dish. FOTATO AND BEEF HASH. Mince some cold beef, a little fat Avith the lean, put to it as much cold boiled potatoes, chopped, as you like (same quantity as of meat, or tAVice as aiuch), season with pepper and salt; add as much graA'y or hot Avater as will make it moist, then put into a steAV-pan oA-er a gentle fire; dredge in a small quantity of Avheat flour; stir it about Avith a spoon, coA'er the sIcAA-pan, and let it simmej:. for half an hour, taking care that it does not burn. Dish it Avith or without a slice of toast under it for breakfast. This hash may be made Avithout potatoes; if Avater is used instead of gravy, a bit of butter may be added, more or less, according to the proportion of fat Avith the lean meat. DRIED BEEF. The most common way of serving dried or smoked beef is to shave it into thin slices or chips, raAA-; but a more savory relish may be made of it with little trouble. Put the slices of uncooked beef into a frying-pan, xs:ith just enough boiling Avater to coA'er them; set them over the fire for ten minutes, drain off all the AA^ater, and with a knife and fork cut the meat into small bits; return to the pan, which should be hot, with a tablespoouful of butter and a little pepper. HaA'e ready some well-l)eaten eggs, alloAving foiu" to half a poimd of beef; stir them into the pan AAith the minced meat, and toss and stir the mixture for about two minutes. Send to the table in a coA^ered dish. 184 EGGS, OMELETS, BREAKFAST AND TEA DISHES, MEAT AND POTATOES. Mince beef or mutton, with onions, peppei- and salt; add a little gravy, put into scallop-sliells or sniall cups, tilling' them three fourths, and till them up with potatoes mashed with a little cream, put a bit of butter on the top, and brown them in an oven. HASHED COLD MEAT. Take 3'our bones, and stew them in a little water, with an onion, some salt and pepper, and if you like, a little savory herbs; Avheu the goodness is all out of the bones, and it tastes nice, thicken the gravy Avith a teaspoonful of corn- starch, and if it is not very strong, put in a bit of butter, then place your stew- pan on the hot hearth, and put in your slices of meat, warm, but do not boil. Ser-\'e with toasted bread. CHICKEN CUTLETS. Season pieces of cold chicken or turkey with salt and pepper, dip into melted butter; let this cool on the meat, and dip into beaten egg and in tine bread-crumbs; fry in butter until a delicate broA\u; serve on slices of hot toast, with either a white or curry sauce povired around. I'ieces of cold veal make a nice dish, if prepared in this manner. JELLIED YEAL. Boil the veal until tender, pick it fine, put into a mold, add the Avater it was boiled in, and set it in a cold place; season with salt and pepper to taste; a layer of hard-boiled eggs improves it. RICE AND MEAT CROQUETTES. One cupful cf boiled rice, one cupful of finely chopped cooked meat — any kind — one teaspoonful of salt, a little pepper, two tablespoonfuls of butter, one half cupful of milk, one egg. Put the milk on to boil and add the meat, rice and seasoning; when this boils, add the egg, well beaten; stir one minute; after cooling, shape, dip into egg and crumbs, and fry as before directed. HAM CROQUETTES. One cupful of finely chopped cooked ham. one of bread-crumbs, two of hot mashed potatoes, one large tablespoonful of butter, three eggs, a speck of cayenne. Beat the ham, cayenne, butter and two of the eggs into the potato; let the mixture cool slightly, and shape it like croquettes; roll in the bread- crumbs, dip into beaten egg and again into crumbs, put into the frying-basket, and plunge into boiling fat; cook two minutes; drain, and serve. BEEF PATTIES. Chop fine some cold beef; beat two eggs, and mix with the meat, and add a little milk, melted butter and salt and pepper; make into rolls, and fry. BREADED SAUSAGES. Wipe the sausages dry, dip them into beaten egg and bread-crumbs, put them into the frying-basket. and plunge into boiling fat; cook ten minutes. Serve with a garnish of toasted bread and parsley. EGGS, OMELETS, BREAKFAST AND TEA DISHES. 185 MUSHROOMS. \A'nsli your Miuslirooins, mid cut tliciii iip; pul on fc. cook willi cold WMlcr :uid a very little salt, as too imu-h destroys the liavor; cook half an hour, then stir into the Tuiuid a piece of butter dipped into flour, add a litile pepper. Serve on toasted bread. FOM)I'E. Butter the size of an egg, I/2 pound of cheese, 1 cupful of bread-crumbs, 1 cui>fnl of iiiilk, 3 eggs. Cut the butter and ciieese into small pieces, and place them in a large bowl with the bread; on this i)our scalding milk, after whicii add the yolks, well l)eaten, and a little salt; mix well, cover, and set on thf back of the stove, stirring occasionally until dissolved, wlien add tlu' whites, hcatcn to a stiff froth; place in a buttered pie-plate, and l)alve in a (juick oven for al)ont twenty min- utes. Serve immediately. Many eat mustard with it. Christie Irviiij^. CIIICKEX IX .JELLY. A little cold cliickon (about one pint), one cupful of water or stock, one lifth of a box of gelnfin, one half teaspoonful of curry-powdei", salt, pepper. Cut the meat from the bones of a chicken left from dinner. Put the bones on with water* to cover, and boil down to one cupful. Put the gelatin to soak in one fourth of a cu]»ful of cold water. When the stock is reduced as much as is necessary, strain, and season, add the curr.v and chicken, season, and sinnner ten minutes; then add the gelatin, and stir on the table until it is dissolved, turn all into a mold, and set away to harden. This makes a nice relish for tea or lunch. If you have mushrooms, omit tiie curry, and cut four of them into dice; stir into the mixtiu-e while cooking. This dish cjin b( v.iricd by using the whites of hard-boiled eggs or bits of boil< <] ham. To serve, dip the nujld into Avarm water, and then turn out on the disli. (Tarnish with parsley. BOSTON BAKED BEANS. Pick over one quart of pea-beans, wash, and soak over night in cold water; in the morning, heat to a simmering-point. Mix one level teaspoonful of salt, one level teaspoonful of mustard, six level teaspoonfuls of sugar and a speck of cayenne pepper. ^lix well with the beans, and i)ut into an earthen bean-pot. Score the rind of a piece of fat salt pork (with a thin layer of lean) weighing froni one half to one pound, and put on top of the l)eans; fill up the pot with hot water, cover tightly, and bake from twelve to twenty-four hours, according to the color liked, in a hot oven; add hot water frequently to keep the beans well moi.stened. Mi.ss Angeline M. Weaver, Instrnctor Hyde School Kitchen, Boston, Massachusetts. MUSH BISCUIT. Two quarts of cold mush, one half cupful of butter or lard. Mix enough flour with this to tm-n out on the molding-board; roll out an inch thick, cut out with a biscuit-cutter, and bake in a hot oven fifteen or twenty minutes, or until they are a rich l)ro\\'ii color. 186 EGGS, OMELETS, BREAKEAST AXD TEA DiSHEg. HONEY. This is a charming: addition to the breakfast-table. To ln witli five eggs; mix tlie egg gradually wliile pounding; bake in a hot oven, allowing time to give the fondue a rich color. Serve (juickly. Time, about ten minutes to l»ake. PAiniESAN RINGS. Jtoiids au Parmesan. Put into a stew-pan one fourth of a pint of single cream, one fourth of a pint of new milk, one teaspoonful of salt, a dust of red pepjier and three ounces of butter; bring this to a boil, tli<>n add five and one half ounces of line flour that has l)een sifted; stir well togetlier, and cook on the stove for live or si.x minutes; llien remove from tlie fire and mix into it four raw, well-1)eaten eggs and one fourth of a pound of grated Parmesan cheese; mix well, tlx'U put some of the mixture into a forcing-bag with a plain pipe, and force it out onto a frying- strainer in the foi-m of rings; brush these over with whole beaten raw egg, and then put them into hot, clean fat, and fry for eight to ten minutes, when they sliould be a nice golden color. Take them up, dust theni over with grated Pai'- mesan cheese, and serve hot on a disli-paper for a savory. These are also nice as a cold dish, and can be used for l)all suppers, etc. RAMEKINS. 2 eggs, 2 ounces of melted butter, 2 spoonfuls of flour, 2 ounces of grated cheese. Mix all well, and bake it in molds or tart-pans for a quarter of an hour. ] 9^ RELISHES. RAMEKINS A LA PARLSIENNE. Boil half a, pint of milk and half the quantity of cream; melt one ounce of butter and a little salt; mix in one spoonful of flour, and stir it over the fire for Jive minutes; pour in the milk and cream by degrees, and work it smooth, taking care that it is thoroughly cooked; then take it off, and add half a pound of grated cheese, some coarsely ground pepper and an atom of nutmeg, with a very little powdered sugar, the yolks of eight eggs and the whites of two, well beaten; when perfectly mixed, add the whites of six eggs beaten io a froth. The batter should be as thick as cream. Make little paper tiays, till them three parts full, and bake them in a very slow oven eighteen minutes. FRIED RAMEKINS. Grate half a pound of cheese, and melt two ounces of butter; when the latter is getting cool, mix it with the cheese and the Avell-beaten whites of three eggs. Lay buttered papers on a frying-pan, put slices of bread upon it, and lay the cheese on the top; set it over the fire for about five minutes, then take it off, and brown it with a salamander. EGGS AND CHEESE. These are mixed in various Avays by French cook.^, under the names of fondues or fondeaux, ramekins and other titles, for the purpose of preparing entremets, or side-dishes, for elegant tables. Gruyere and Parmesan are the most proper sorts to be used, but any dry clieese of good fiaVor may be employed. POTTED CHEESE. Scrape and pound ch^ese, witli a piece of butter, cayenne pepper, a few grains of pounded mace, one teaspoonful of sifted sugar, one glassful of vinegar and a little salt; press it into your potting-jar for shape. COTTAGE (DUTCH) CHEESE. Take a crockful of clabbered milk, and set it on the stove to heat a little; when the whey and clabber separate, pour it into a jelly-bag, and liang it up Avhere it will drain until dry; season witli salt, a piece of butter or rich cream; use pepper if desired; mix with the liand, and make into small balls, or if much cream is used, serve in a dish. Mrs. N. A. McDonald, Sago, Ohio. CHEESE STRAWS. Take a pint of flour and half a pint of grated cheese; mix them, and make a paste witli lard as you would for pies; roll out in a thick sheet, cut into strips one half inch broad and five or six inclies long; bake a light brown. Place a white napkin on a plate, and pile the "straws" in log-cabin shape upon it. This is a delicate dish, to be eaten with salads. Mrs. C. S. K., Springfield, Ohio. RELISHES. 103 CHEESE FLEIlt I\ SIUriilSE. J^'li'iir au Fromage en Surprise. Lightly butter ii tleui-riiiK, tiud place it on a hutteivd paper on a buttered baking-tin, line it entirely with cheese paste (see below) about one fourth of an inch thiciv, trim off the edges neatly, and priclv it well at the bottom; fit a buttered paper to the inside of the tleur, and till up the centi-r with raw rice; balce in a moderate oven for about twenty minutes, and when cooked, take up, remove the paper and rice, and fill up tlie case with cheese puree (see recipe); then by means of a forcing-bag with a large rose-pipe cover over quickly with the whites of four eggs that have been whipped stiff with a pinch of salt and a dust of red pej)per; sprinkle with grated Parmesan cheese and a few browned bread-ci-umbs, put into a (piick oven for about ten minutes; then place on a hot dish, and serve hot for a second-course or a savorj- disli. Cheese Paste.— Take one fourth of a pound of fine fiour, two ounces of butter, one ounce of grated Parmesan cheese, a little salt and pepper and one whole raw egg; mix into a stiff paste Avith cold water, then roll out, and use. PINEAPPLE CHEESE. The preparation of the curd does not differ materially from that for the best factory and otlier styles of long-lceepiug cheese. But greater care and skill are needed, for a slight defect which would not much affect the value of factory cheese is fatal to the pineapple. The rind must be perfect, else invisible cracks will open during curing, and the least admission of air is folloAved by internal molding. In the mold the cheese stands with the point down^x ard. A neck three and one half inches in diameter extends upward froui the l)ottom of the cheese, 194 tlELISHES. aud receives the pressure. These necks are cut off, broken up, and mixed with the next day's curd. To perfect the rind, the bottom is seared witli a liot iron. The mold is constructed from four bloclvs of four-inch scantling. The carving, which can be done by any pattern-maker or skilful carpenter, is done inainly upon these quarters. They are then attached to one another in pairs by iron bolts. Two halves are then fitted to one another by dowels, and held together by a strong framework or gripe with its wedges. The mold, when complete, is a block fifteen inches high and eight by eight inches in size. A bag of strong drilling is thrust downward through the neck, and the mold is then ready to receive the curd. The pressure is applied either by screw or lever, the latter being preferable. This is the simplest method and crudest for pressing. But there is a great saving of time and labor by the crowders and gang-presses now used in factories. These gang-presses are somewhat ingenioiis and elaborate, and press fifty cheeses each. The cheeses come from the press with a smooth siu'face, and the impression upon them is made by the net and the process of netting. Nets are made of the best linen twine, are made by hand, and with great care. After being drawn over the cheese, and accurately secured, the cheese is hung in a bath of hot water, the temperature of which is regulated by the conditions of the curd and of the weather. They are then withdraAvn, one by one, and subjected to a machine, which at the same time stretches and twists so as to give an even impression of the net over the entire surface of the cheese. It is very easy to net cheese if there is no attempt made to make them hand- some. But the whole question of profit tin-ns upon their beauty, and only a skilled hand can do the work with success. After setting, they pass to the curing-room, and are hung i» the nets for several weeks, or until the nets are required for use upon fresh cheese. SANDWICHES A LA VICTORIA. Cut some white bread into thin slices and butter them well, then mask some with a chicken puree prepared as below; place a slice of plain bread and butter on the top of this, and press w^ell together: when all the slices have been thus prepared, mask over the top of each Avith a thin layer of the same chicken puree, and with a plain round cutter stamp out in rounds about two and one half inches in diameter, and then cut them into half-moon shapes. INIask each sandwich over with a -v^ hite chaudfroid sauce, resting them on a broad palette-knife during the process; then garnish each of them across in three divisions alternately with chopped and pressed parsley, chopped tongue, and yolk of hard-boiled egg that has been passed through a wire sieve; set this garnish by sprinkling a few drops KE1>ISHKS. 195 of aspic jolly over it; tlu'U dish up f)n a disli-papcr, as in tlic ciiyniviii^', placinj;' iu the foutt'i' some AvoU-washcd small sahid, and jiaruisldng around the outside of the sandwiches with little blocks of asi)ic jelly, and i)lace arouud the jelly at regular intervals some little Imnclu s of the yolk of hai'd-ltoiled eti"?;' and a little chopped parsley, and serve for a lunclieon or second course dish, tea or for eve- nins? parties or ball supper. Puree of Ciiickex for Sandwiches a la Victoria. — Pound together into a paste one half pound of cooked chicken, with two ounces of butter, a little salt and Avhite pepper, a. dust of pepper, one tablespoouful of thick cream, one and one half tablespoonfuls of bechamel sauce, one dessert-spoonful of tarragon and the same of chilli vinegar, and ml) through a wire sieve. HAM SANinVICHES. Cut thin slices from a well-boiled ham, trim off all the fat. cut into stiMps. Butter thin slices of st.ile bread, lay the ham on them, sjjread with a little mustard, cover with upper slices of bread, and press together. TURKEY SANDWICH. Cut slices of cold turkey as thin as possible, dip into plain salad dressing, place between slices o£ st.ale bread, press together, and serve. SANDWICHES A LA LOUISE. Take some thin slices of stale bread, butter them, then spread them over with egg puree, as below, and on the egg place a layer of washed and boned anchovies, and then a sprinkling of small salad; close this over with another slice of buttered bread, pressing well together, and with a plain round cutter stamp out into rounds about two inches in diameter. Mask over Avith sauce, as below, taking care the sauce is used when cooling, and sprinkle each with a little lobster coral or coralline pepper and chopped Spanish olive. Dish on a pajier on a plate, and garnish around A\ith little bunclies of picked fresh salad and little blocks of aspic jelly, and in the center arrange layers of yolk and wliite of hard-boiled egg that have passed through a Avire sieA'e, and some chopped cooked beet-root. Egg Puree for Sandwiches a la Loxtise. — Take four yolks of hard-boiled eggs, tAvo ounces of good buttei'. one taldespoonful of bechamel sauce, a dust of pepper, six raw beai-ded oysters; pound until smooth, then vuh through ;i tine hair-sieve, and use, 196 KELISIIES. SARDINE SANDWICH. Remove the skin of half a dozen sardines, split, and take out the bones. Spread slices of bread very thinly with butter, ])lace on each tA\o lialves of the tish, squeeze a little lemon-juice over ihem, add a crisp leaf of lettuce to each, and put a slice of buttered bread on top. EGG SANDWICH. Boil half a dozen eggs hard; when cold, remove the shells, and cut into thin slices; season with salt and pepper; butter slices of bread; put four slices of egg into each sandwich. SANDWICHES A LA FIANE. Take some little sandwich-molds, line them thinly with aspic jelly, ornament them with shreds of red French cliilli, wliite of egg and picked leaves of chervil, setting these with a little more aspic; fill the molds with some thinly cut slices of pate de foie gras. Dine some more molds with a plain aspic, and fill these up with a puree of chicken or nny white meat, let this partly set, then pour a little liquid aspic into the molds containing Ihe foie gras, and place those con- taining tlie chicken to those with the foie gras; then leave until set and firm, and when cold, turn out the contents of each pair of molds by dipping them into liot water, and place each on a fried crouton about the same size as the molds. Dish up on a cold dish on a paper, and garnish here and there with bunches of Avell-washed cress, and when in season, quarters of boiled plovers' eggs that are sprinkled with a little pepper. Serve as a cold entree for dinner, luncheon, tea or ball supper. Chicken Dxiree for Sandwiches a i.a Fiane.— 1'ake for six to eight molds, four ounces of cooked chicken, one half gill of strong chicken stock, one ounce of butter, two tablespoonfuls of cream, a pinch of salt and white pepper and one dessert-spoonful of bechamel sauce; pound until smooth, then mix Avith one and one half gills of cool aspic jelly, tammy or rub through a fine hair-sieve, and use when beginning to set, so as to allow the two mixtures to join together. CHEESE SANDWICH. Butter slices of thinly cut bread, sprinkle over a fcAv sprigs of chopped pars- ley. Cut the cheese into tliin slices, put between the bread, and serve. Cheese mixed wHli butter and sprcvid on bread, or grated o'ser slices of buttered bread, makes excellent sandwiches. UKLiaiiKy. 197 T<)N(JI:E SAM>WI('11. Cut iij) iKiir ;i pound of cold boiled btH'f touiiuo. i)U( it into a uiortar, witli tlio yolks of two liard-boilcd o.n.ii's. i)U(> tahlospooufid of uiustanl. salt and a little cayeime pcpiK-r. pound to a paste; nioisti-n with a very little ci'eani; spreaalin.s;- wax, and then line it with a mock foie eras (u- liver farce jirepared as below by nH>aus of a forcinsi-bas:: with a plain pipe, forcius- out the mixture to the thick- ness and leuiilh of tiniier-biscuits; smooth this over with a wet. warm knife, then lill u]) the insi(h-s of the c;is(> with the cream mi\tui-e. as below, and luit the souttle into tlu^ ice-box for about one liour; then remove tlie p;ii)er band, and garnish the top of the souttle, ;is in the eiiiiraving, with cooked artichoke bottoms that have been slic(»d, and seasoned with a little salad oil, tarragon vineg.ar, chopped tarragon and a littl<> tinely chopped asjiic .jelly. Serve on a nai)kin or dish-paper for an entree or second-course dish or for a cold collation. CHKAM MlXriHK KOI! SorFFLK OF I'"()IF (JUAS A I. A INI O.NIKF A F. - Wll ip OUC piut of double cream until iterfectly stiff, tluai whip h;df a pint of consonune or good chicken stock of th(> consistency of .i<'lly, with Indf a pint of as|)ic until si)ongy. ;idd this to the cream, with a dust of pepi»er and a pinch of salt; cut u|) the cou- 198 EELISHES. tents of a small tin of pate de foie gras into tiny dice shapes with a wet, warm knife, and mix Avith the other ingredients, add two or thrive chopped truffles, and put all into a forcing-bag with a plain pipe, and use as directed above. Mock Foie Geas or Liver Farce for Souffle a ea Montreal.— Cut into square pieces one pound of calf's liver, one half pound of raw bacon and one onion, add a pinch of salt and pepper, and fry over a quick fire in two ounces of butter for two or three minules; remove from tlie pan, and pound, and pass through a wire sieve while hot; then add two or three shredded truffles, mix with half a pint of liquid aspic jelly, and stir on ice until the mixture is getting set, then put into a bag with a large, plain pipe, and use as instructed. MOUSSE OF FOIE GEAS A LA EOSSINl. llou.sse de Foie Gras ci la Rossioii. Line a plain round charlotte-mold thinly with liquid aspic jelly, ornament it with truffles, gherkins, red chillies and white of hard-boiled egg that are cut into slices, then stamped out in any prettj' designs, setting them to the mold with a little more aspic to keep them in their places. Take the contents of a jar of pate de foie gras, and rub it through a clean, fine wire sieve, and mix it with two wine-glassfuls of sherry. Take half a pint of good-flavored light stock, mix it with a little more than one fourth of an ounce of gelatin, and when dissolved, strain, and leave until somewhat cool; whip it in a whipping- tjn until quite spongy, add this to the foie gras, and pour it into the prepared mold; leave it on ice until cold and firm; then dip it into hot water, pass a clean cloth over the bottom to absorb any moisture, turn out the mousse onto a bed of plainly boiled cold rice, garnish it with little blocks of cut aspic jelly, and serve for a cold entree or for second course or any cold collation. RELISHES. loy LITTLE BOUCHERS OF FOIL GRAS A LA RUSSE. Petites Bouchces de Foie Gras (i la Rtuise. Thinly line some little molds with aspic jelly, gaiTiish them with little thinly out strips of hard-boiled white of egg, and place here and there around the mold some little beas about one fourth of an incii tliick.and place llieni on a bakinu-tin or disii.and mask lliem lifilitly over witli licjnid asi)ic Jelly to prevent them from l)i'eakinu' win n beinj;' arran^ecl in the mold; tiien ornament tlie mold with these slices, ai'ranjrin^ them to over- lap sti-aii^ht down, commencin;;' In the middle of the ntold and s;arnishin>; around each by means of a forcinj;-ba.i;' and a small, plain i)ipe with chojiped trutlle and ()x-tonj;»ie (see below). Set each layer of euj;- jiiU'i'isb with a little asi)ic Jelly to keep it in place; when both halves of the mold are covered with the f;arnish, till up the inside of each part with a chicken cream, as below, and when abour to close up the mold, put into each i)art a!)out two tablespoonfuls of li(iuid aspic to join the parts tirndy together, and tie the mold over with a piece of broad tape, to keep it closed. When ct)l(l, arrange some finely choi)ped aspic jelly on the dish on which the ey.ii' is to be served, then dip the mold into hot water, and turn the e^'ft' "H the chojiped jelly; garnish around the ed^-e with halves of cooked artichoke bottoms seasoned with sahul-oil and tarrat^ou viuef^ar, and on these arranso Ji mayonnaise of cooked potatoes (see recipe), and here and there around the dish place little blocks of cut aspic jelly. Serve this dish for a cohl entree or for any cold collation. Knou.i;h for six to eiicht persons. Tritffi.e fou Ecc a I. a :Mii,lais. — Chop on(> or two trutlles up tinely, and mix them with enoufih licpiid aspic jelly to (-(jver tlum; then mix on ice until set, put into the forcing-baj;' with a plain pipe, and tise. ToNcaTF, Foit Eoci a la Milt.ais. — Chop up one ounce of lean cooked ton.i^ue or ham, put it into a little stew-pan, Avith enough asiiic jelly to cover it, and dis- solve; add a few drops of carmine to give it a brighter color; stir until set, and then use. CnirKEN' Cream fou Egci a i.a jMiij.ais.— Take one fourth of a, pound of cooked chicken or pheasant, etc., ])()und it until snmotli, anarnish the dish with little timbals ot tomatoes and olives pre- pared as below, and serve for any cold collation. TiMHALS FOR LiTTi.E SwA^s.— Take soine tinted molds, and line half of them with li(iuid aspic jelly that is colored with a little carmine; line the other half Avith liquid aspic that has been coloi'ed a\ ith sap-green. P^iU those with the red jelly with raw tomato that has been sivinned and freed from pii)s, seasoned with a little finely chopped shallot, tarragon and chervil, and set with more of the red jelly. Those with the green fill up witli Spanish olives that are farced AA'itli ham I)ntter, using a forcing-bag and pipe for the purpose, settinj,- this with more of the green jelly; leave all until set, then tiu'u out, and use as directed. NEW CARKOTS A LA FRANCAISE. Carrotlcs Nouvelles ci la Francaise. Take some young carrots, wash, peel, and cut them into small olive shapes; turn them with a garnishing-knife, and put them into cold water, with a little salt; bring to a boil, then strain, and dry the carrots in a clean cloth, and fry them iu a stew-pan with a pat of fresh butter over a steady fire for fifteen to twent.v minutes; tlien add one wine-glassful of sherry and one fourth of a pint of good-flavored stock; bring this to a boil, and coolv the carrots for about one hour, occasionaMy adding a little more stoclc as that in the pan reduces; when the carrots should present a glazed appearance, add to them a tiny dust of sugar and a few cooked shredded button mushrooms. Put them into paste cases, as below, ornament around the tops of the cases with little rings of the same paste; dish on a paper on a hot dish, and serve. Paste Cases for Carrots a la Francaise.— Rub one fourth of a pound of fine flour with two ounces of butter, a little salt and cayenne until smooth, then mix in one whole raw (^'^g. and a little cream, making it into a stiff, dry paste; roll this out thinly, and with it line some little tins; prick the paste well at the bottom to prevent it blistering; line them with a buttered kitchen paper, and fill up with raw rice; bake them in a moderate oven until a pretty golden color and quite crisp; then remove the rice and papers, and use as directed above. Stamp out some tiny rings of the same paste with a fluted cutter, bake them; then brush each over with a very little raw white of egg, sprinkle them with a little chopped raw green parsley, and use for ornamenting the tops of the eases when prepared. 2oe feELtSHEg; ECr.AIRS A LA PA I.MERSTON; Eclairs a la Palnierstoii. Put into a .stew-pan one half pint of water, four ounces of butter, a dust of pepper and a ^•ood pineh of salt; let this boil, then mix in five ounces of tine flour, and cook on the side of the stove for ten minutes, stirring- it occasionally; remove it from the stove, and let the mixture cool a little, then add by degrees three whole raw eggs, working the paste quickly with a wooden spoon. When it is quite smooth, add two large tablespoonfnls of grated Parmesan cheese, mix up Avell, put the paste into a forcing-bag with a plain pipe, and force it out onto a greased baking-tin in lengths of about three inches by one inch, as shown in the design; brush them over M-ith Avhole beaten-up Qg2:, and bake in a mod- erate oven for about twenty-three minutes; then remove, and cut them long- ways, and fill them up by means of a forcing-bag and pipe with whipped cream; dish them up in a pile on a dish-paper or napkin. Serve hot or cold for luncheon or dinner savory. SOUFFLE A LA MARGUERITE. Souffle H la Marguerite. Take a large paper case about six inches in diameter, and surround it with a buttered paper to stand about two inches above the paper case, using a little sealing-wax to fix the paper band; take half a sheet ot foolscap, make it into a cylinder about three inches in diameter, also using a little sealing-wax to hold it, and stand it in the center of the souffle-case. Take four large tomatoes, peel them, and remove the pips, and pass them through the tammy; to this puree add one half pint of aspic .ielly while liquid, a few drops of carmine and about one tablespoonful of tarragon vinegar; well Avhip these together until spongy, then RELISHES. 207 add Ji good hall" pint of wliipixd cri-aiu. half a hw^v breast of finely chopped chicken and three or fonr finely chopped .small tintties; when well mixed, ponr this into the papered case between the two paper bands, and put it aside to set. Take half a pint of whipped cream, season with u liitle finely chopped tarragon and chervil, one salt-.spoouful of mignonette pepper, a dust of pepper, a pinch of salt, one .small or half a large breast of shredded chicken, two or three chopped truffles, four large or six small chopped mushrooms and some shredded tongue in quantity about the same amount as tlie chicken, four or five shredded cocks- combs and a fourth of a pint of aspic jelly while li(iuid; nnx all well, and pour the mixture into the cylinder of foolscap, so as to stand one and one half to two inches higher than the mixture already between the tAvo pai^er l)auds; place the souffle in an ice-cave or sontih^-case surrounded with ice and salt for about one hour; when ready, take it out, remove the pai)er bands, sprinkle .some chopped truffle over the higher and inner part, and garnish the outer part witli little bunches of chervil. The outer ring sliould stand one and one half to two inches higher than the soufHe-case, and should be of a pale reddish color, the inner and higher part being whitish. Disli on a disli-paper or napkin. Instead of the cylinder of paper in which the second mixture is poured, a jar could be used at first, but the jar would have ro be removed and a cylinder of paper substituted when the se<'ond mixture is ready to be poured in. CREAM A L'lXDIENNE. ( r(>me a V Tndicvnr. Ijine a large egg-mold with aspic jelly, and ornament it witli truffle, shreds of white of hard-boiled eii:';::, French red chilli and French giierkin; set this garnish with more jelly, and line the mold completely with aspic cream; fill uit the mold with a cream, as below; put aside until set, then dip the mold into hot water and turn out the egg onto a bed of chopped aspic (ui an entree-dish; arrange around the egg some small eggs prepared as below, and between each of these place a little finely chopped aspic, and garnish the eggs Avith small liatelet skewers. Serve for an entree for dinner or luncheon or for any cold collation. Cream for Mold for Cream a l'Indien>e.— Take half a pound of cold cooked chiclven, half a pound of lean coolced ham and one ounce of fresh butter; po\ind 208 RELISHES. ((i.^cllicr imlil iiiiiU' snioolli, tluMi mix il wiUi one luilf pint of s:nu'c, :is l)i'l()\v, juhI rub iill llu-ou.uli :i Inniniy or liur hnir-siovo; mix with ouv t'oiirtli of :i pint ol" stitlly whipped ciwim, nnd pour into tlu- mold. Savce for CiuoAM A i/l NniKNNK.— Cul up four pcolod ouious into littlo diw shiipos, nnd put tluMU into a stow-pan. with ono onnco of tiood buttor. two hay- k-avos and a sprij;- of tliymo; fry until a nhv .uoldon color; thou nux with one toaspoouful of cliutuoy, ono choppod oaiisionm, one dessert-spoonful of tnni- ariuds. one teaspoonful of earry past(\ one dessert spoonful of exu'ry-powder. one teaspoonfid of tm-merie. the juiee of one larse lemon, two tablespoonfuls of jiTated fresh eoeoanut, one salt-spooufnl of salt and one ounee ol' .ulaee; mix with one pint of white stock, one wine-.nlassful of sherry and the same of white wine, then simmer until tender; dissolve it in one fourth of an ounee of y-elatin, tammy, and use. Smai.i. Eiuis von (Iakmsu.— Line some little ep;s-molds with aspic .iedy, fill up Mith coolved veji-etables. and pour iu some aspic jelly. AVhen this is set, dip into hot wat(>r, turn out, and us(>. ' AKTICIIOKES, PLAIN. ^-1 rtie/ia ids, Naiurrls. Trim the tops, and cut otf the stalks evenly of sonu- nice fresh artichokes, put them into cold water, with a little salt, and let them remain in this for two or three hours; then put them into plenty of slijihtly salted boiling- water, and let them simmer uently for fifty to sixty niiuiites; then take them up with a slice, drain them on a clean hair-sieve, place them on a hot dish on a jiaper or napkin, and serve for a second-course vegetable or for breakfast or for luncheon, either as a hot or cold dish, with mayonnaise sauce handed in a sauce-boat. (.'iiAi'i'KK xir. S;ilii(ls should l)t> sci-vcd llic djiy tlicy iirc i)rci)!irc(l. Ill iisiii^ oil iis n iiii.\liii"<', nla'.i.vs use il hcforc iiuniii;^ in tlic vincjiMi', to iivoid (•UI•dli^;,^ 'riii-ii -.mI^] (lie \iiic;;;ii-, stirriiip- :ill IIk- liiiic. .Melted l)iit ler cji ii l)e sul)st it iite celery, cut it into pieces 1 wo inciies lonj;, stick severjil needles into ji coi'k, iind conil) the celery with it, or si)lif it down into severnl itnrls with n sharp knife. Tin'ow into cold water to curl. 'I'liis is a very appelizin;,' relish, also, with vineyar, pepper and salt. Always use a woo; then add a little salt, cayenne pepper, one half teaspoonful of mixed mustard and two tables]ioonfuls of vin- egar; pour this over the lobster just before sending to the table. LOBSTER SALAD. One can of lobsters; press out the juice, and chop (not too fine). Boil five eggs until hard, and let them cool; rub the yolks to a jelly, and add to the lobster; then add the chopped whites. Make a dressing of 2 beaten eggs, 1 tal)lespoonful of olive-oil, 1 small tablespoonful of mustard, 1 cupful of vinegar, ^2 teaspoonful of black pepper. Butter half the size of an egg, y-2, teaspoonful of cayenne pepper, A iiinch of salt. Put on the stove, and stir until it thickens; when cool, put over the lobster. Grace E. MiUar, Lancaster, New York. FISH SALAD. Take cold fish left from dinner; remove all bones, and separate in small pieces with two forks; pour over, and mix it well witli the following sauce: 1 Avell-beaten egg, 1 tablespoonful of mixed mustard, 1 tablespoonful of sugar, 3 tablespoonfuls of vinegar. Small piece of butter. Let it boil just to a cream, then pour over the tisli and some lettuce-leaves chopped fine and well mixed. Arrange small lettuce-leaves nicel.A' upon a platter, and put a large spoonful of the salad upon each leaf. Cut hard-boiled eggs into slices, and lay one upon each leaf. In serving, just slip the leaf and contents off upon the plate. OYSTER SALAD. Cold stewed oysters make a very nice salad if combined with cut celery, and laid upon fresli lettuce-leaves, with a salad dressing laid upon each leafful, a spoonful to each leaf. EGG AND CHEESE SALAD. Slice a dozen hard-boiled eggs, and put a layer of eggs into the dish; grate on a thick covering of cheese, then another layer of eggs, alternating with the cheese until the eggs are used iip; sprinkle over the top a few capers and finely chopped pickles; pour over it mayonnaise sauce, and again cover with grated cheese. Mr.«. J. S. Crowell, Springfield, Ohio, ^12 SALADSv POTATO SALAD. one quart of cold potatoes, sliced very thin, one half ctipfiil of oliv-e-oil, one tablespoonful of hnely minced parsley^ one tablespoonful of cIiopi)ed onion, one level teaspoonful of salt, scant salt-spoonful of wliite pepper, a few grains of cayenne or a few drops of celery pepper; shalvc tlie salt and pepper ov(>r tlie potatoes, and stir lightly so as not to break them, then pour over the oil. and lightly stir again, then the onion, then one half teaspoonful of mustard mixed with three tablespoonfuls of vinegar, lastly the parsley. Very nice if mixed in the order given. Miss Emily E. Squire, Author of " Woronoco Women's Wisdom," Westfield, Mass. IRISH-rOTATO SALAD. Boil six potatoes until very soft; peel, and mash them while hot; season to taste with salt, pepper and spice; add one tablespoonful of butter. Boil two rggs, and dissolve the jolks in two tablespoonfuls of vinegar; pour it over the potatoes, and mix well; put them on a plate. Slice the wliites of the eggs in circles, and place over the potatoes. Lidie Roberts, Picltens Station, Mississippi. TOMATO SALAD. T'v\'elve medium-sized tomatoes, peeled and sliced, four hard-boiled eggs, one teaspoonful of salt, one teaspoonful of Avhite sugar, t^^o teaspoonfuls of made mustard, one raw Avell-beaten egg, one half teaspoonful of cayenne pepper, one tablespoonful of salad-oil. one teacupful of vinegar. Rub the yolks to a smootli paste, adding by degrees the salt, pepper, sugar, mustard and oil; beat tlie raw egg to a froth, and stir in lastly the vinegar; peel the tomatoes, slice them one fourth of an inch thick, and set the dish on ice while the dressing is being made. After the dressing is mixed, stir in lumps of ice until it is very cold; then take it out and pour it over the tomatoes. Set it on the ice until ready to serve. ONION SALAD. Take cold biscuit or light-bread crumbs, put into the stove, and let remain until quite brittle; then run through a sieve. To two teacupfuls of crumbs add two small. finely cut onions. Have ready four liard-boiled eggs; cut up the whites of two eggs, and mix Avith the crumbs; pour on two tablespoonfuls of melted butter; season witli vinegar, black pepper and salt; add lukewarm water enough to work up smooth; then put into a glass dish, and press down smooth. Take the yolks of the eggs, and press through the sieve, letting it fall on the salad until it is entirely covered by it; take the two whites, and cut into rings and half circles. and place about over the top. A few parsley-leaves put on top add to its appear- ance. Mrs. D. F. Gaston, Boiling Springs, Virginia. BEET SALAD. Boil until tender three good-sized beets, skin them, and chop up fine; also chop fine a small head of cabbage; mix them, add enough salt to season, one half cupful of sugar, two tablespoonfuls of mustard, and cover all with cold vinegar. BALADS. 21 3 CKLEUY SALAD. i hanl-boiied e^^, % teaspoonful of salt, 1 raw oiiti, Vj t('as))()<)nful of iM'ppcr, 1 tabh'Spoonful of olivo-oil, 4 tal)l(>si)oonfuls of viiu'.i;ar. 1 teaspoonful of white sugar, 1 teaspoonful of made mustard, 4 large buuche.s of celer3\ Cut the celery into half-inc-h pieces; ruli the cooIumI egg to a smootJi paste; add the salt, sugar, pepper, mustard and oil; beat tlie raw egg to a frotli, and stir in; tlien add the vinegar last; mix tliis well witii the celery, and serve at once. i)r tlie vinegar will spoil tlie celery. LETTUCE S.VLAD. Cut four or five nice heads of lettuce; salt it, and let it stand one half hour; tlien add to the lettuce the powdered yolks of four hard-boiled eggs, one lialf teaspoonful of mustard and one half teaspoonful of pepper; add a small piece of melted butter. Heat one half pint of vinegar, and pour over; mix all, and garnish the dish with the whites of the eggs. May Frey, Bucyrus, Ohio. SALSIFY SAT,\D. Boil the salsify until perfectly tender, drain it, and ^-ut it into inch lengths; put it on a dish, and pour over it any simple salad dressing, or t<)ss it up ligiitly with oil, vinegar, salt, pepper and cliopped ravigole. Garnish as fancy dictates. Time to boil the salsify, one lunii-. SALSIFY IX SALAD OR ASPIC. Take salsifies enough to fill a mold of the size of the dish, then boil them in the same way as the others; drain, and cut them the length of the mold; dress tliem like a chartreuse, din tlvMu into a little aspic to stick them together all around the mold, and fill tlie middle with a salad of small bits of salsifies all the same size; then season witli salt, pepper, a little oil, vinegar and aspic; also put in some very finely chopped parsley; toss the whole, and put it into the mold into ice. At dinner, dip a rul)ber into liot water, rub the mold all around with it, and turn the salad out on the dish to serve up. If j'ou can procure a few very green French beans, they will make the salad appear better; while haricot beans are likewise very useful. ARTICHOKE SALAD. Wash thoroughly and quarter some very young artichokes; remove the chokes, and eat them like radishes, with pepper, salt, vinegar and oil. They taste like nuts, and make a nice relish. Time to prepare, ten minutes. STRAWBERRY SALAD. Select the heart-leaves of head-lettuce, arrange four leaves, the stems crossed, heap a few strawberries in the center of the leaves, dust lightly with powdered sugar. Lay one teaspoonful of mayonnaise dressing on each portion, serve with a bit of freshly cut lemon on each. Very delicious for lunch. Miss Emily K. Squire, Author of " Woronoco Women's Wisdom," Westfleld, Mass. 214 Salads?. Dressing for chicken salad. Put three Well-beaten eggs over the fire, with a piece of butter the size of a! hen's egg, one teaeupful of strong vinegar, one tablespoonful of home-made mustard, salt and pepper to suit the taste. M. L. Hann, Welliugton, Kansas. SALAD DRESSING. 3 eggs, the yolks, 3 tablespoonfuls of olive-oil, 3 teaspoonfuls of mixed mustard, 2 teaspoonfuls of salt, 3 tablespoonfuls of white sugar, 1 dessert-spoonful of flour. Mix this well, and pour it into a teaeupful of boiling vinegar; let it cook until it thickens, stirring all the time. CREAM DRESSING FOR A PINT OF COLD SLAW. Two tablespoonfuls of whipped sv^^eet cream, two tablespoonfuls of sugar and four tablespoonfuls of vinegar. Beat well, and pour over the cabbage previously cut fine and seasoned with salt. Mary A. Smith, Mentor, Oliio. MAYONNAISE DRESSING. Beat a raw egg, Avith half a teaspoonful of salt, until it is thoroughly smooth; add one teaspoonful of mixed mustard, made thicker than usual; wlien smooth, add (a little at a time) half a pint of olive-oil; rub smooth to a thick paste, then dilute with vinegar until the consistency of thick cream. This sauce keeps well if bottled, and corked with a glass stopper, and may be made in advance when yolks are left over from baking. This is very nice on cold sliced tomatoes. SWEET SLAW. Cut the cabbage fine, then take sufMcient strong vinegar, sweeten it, and season with salt and pepper; add sweet cream enough to make it nice and thick; pour it over the cabbage, and set away in a cool place for several hours. Lewisburg, Ohio. WARM SLAW. 2 eggs, the yolks, 1 cupful of vinegar, 2 tablespoonfuls of sugar, 2 tablespoonfuls of sour cream. Butter the size of a walnut. Boil this all together, and pour over finely cut cabbage; then serve. Mrs. Louisa Ash, Mount Vernon, Ohio. COLD SLAW. 1 head of cabbage, cut fine, One teaspoonful of celery-seed, 1 egg, A little flour, 1 teaeupful of vinegar, Salt to suit the taste. Butter the size of a hickory-nut. Sprinkle the flour, salt and celery-seed over the cabbage; warm the vinegar and butter in a skillet; put the cabbage into it; beat the egg, and pour it over all; mix well, and cook two minutes. Let it get cold before serving. A. M. Harriet, Henry Clay, Delaware. Chapter XIII, To be a good pie-baker can only be aeeomplisLed by continual practice. One may take the best recipe and fail; but do not let this discourage you. The secret of making good pies is to use as little water as possible to get the dough into shape. Put a cupful of lard to a quart of flour and a teaspoonful of salt. This should make foiu* crusts, either two pies with covers or four without. Work the lard into the flour with your fingers until it is thoroughly mixed througli before adding the water, then only a little, and press the dougli together haril, then tiu'n out on a well-floured board, and roll only one way. The under crust should be a little the thickest. If it is a fruit pie, dust a little flour on the bottom before putting your fruit in; and in making pies of fresh fruit, put your sugar in the bottom. When you make a pie Avithout an upper crust, it is always desirable to have a very heavy edge; make this by wetting the edge and laying on a narrow strii); pinch it up together, or when cutting the crust around the edge of the pan. hold the knife well under the outer edge of t)ie pan, and pinch it betAveen the thumb and finger right on top of tlie pan. A rolling-pin is best not Avashed; sci'ape the dough off well, and rub Avith a dry toAvel. In this case it will ahvays by dry, and if Avell floured, it will never stick. In Avarm weather keep the paste on ice until AA^anted to bake. It improA'es pastry very much to lie on ice a couple of hours before using. Puff paste should always be made of sAveet, solid butter. 216 PIES AND rrODINGS. A \vt>ll-l)t>;iti>n i\^-,i;- rubbed with m bit of cloth over the lower ernst of i)ies will lirt>vent tlH> juict* from sonkinn' ihrou,i;'h it. ■I'he juice oi' fruit pies, if thickeiiod witli a level teaspoouful of coru-st;uvli to Ji pie. will not boil over. Always beat e.a.irs separately. If a mohl is used for boiliuii- puddi.iiis. be sure to have it Avell jireased. A baji- or cloth should be wruni;- out ol" hot water and Avell floured. In boilinji" puddiuiis, always put them into boiling- Avater. Boilely iuto cold water, theu luru it out iuuuediately : this will prevent it stit'kin.ii-. Puuipkin Hour can be had .at any j^rocery. which makes as nice pies as the fresh pumpkin, with less trouble, and full directions are on each box. It is well in all cooking- to take advanta.ge of all the modern improvements; oftentimes agents bring things to your door that cannot be had at the stores; if you see it is going to be useful to you, it is well to providi* it. as wlieu you w.-inr it you ma.^- be unable to tind if. In baking pics tlic tiuu> of cooiu: wlier(> gri'en-appU> pie taki^s from thirt.\- \o forty minutes, a v\c\\ lemon pie would take only about twenty. A very flaky, nice pie-dough is made by adding a level half teaspoonfnl of baking-powder to a quart of flour, in A\hich case lessen the quantity of short- ening. Some always grease tlitMr pie-i>ar.s: this is the safest if the pie is to be riMuoved to a plate bcfort^ imtiing on tlie table. Others only dust the pan with flom-. One's oavu experience must be the .indge which is the best Avay. A marble slab is very desirable to have, as it keeps the dough cold and lirui— in fact, it is abnost impossible to m;ike puff paste without it. PIE-CIU'ST. One lu>;ipiug teaspoonfnl ol' baking-powder, two quarts of flour, one teacupfnl ol' lard, two teacnpfuls of water, a pinch of s;ill: )nix well, and sift a little flour on tlic molding-board before rolling it out. This v> ill make enough crust for four or tive pies, Mrs. W. K. Broir;;liton, rronsen. Aliehisan. :mus, K,-y riE-CKrs'i\ 4 t'upfuls of riinu-. 1 ctutfid of water. 2 cupfuls of butter and lard mixed. A pinch of salt. This makes enotigh dough for fotu- pies. PIE-SHELLS. ^lake a rich pie-crust, and line the pans or ohl saucers; prick tliem with a fork, and bake in a quick oven; ptit them into a croik or bread-box. and when needed. All with craitbervy sauce, apple sauce or any canned frtiit yon may have open. Another way to use them is to make a custard of any kind, put one of the shells iuto a pie-pan. All it witli tlie custard, and bake. These are convenient to have in case of unexpected company. I'lKK ANl) l'ri)l)lN(;S. ^21' Ai'i'ij; I'll:. TmUc ripe Mpplcs lli.-it will Icikc well, <-iil into li.-ilvc^, .-iikI core; Him- :i p.-iii with ciusl ;is for jiiiy pic; tlicii pliicc in the npplos nniii<[ side ddwii. .M.mUc :i piislc of siij;;ir, bultcr .•iiul luitnic;;-, lill tlio euros of tlu' uppK'S, and hake to a lij;lit brown. A. M., (irooiivillo, Virginia. (iUEEN-AITLIO IMIO. IN'cI and core moderately tai'l and ripe apples, cnt them into very thin slices; lill the nnder crust, and put a. small tcacui»l'nl oi' brown sui^ar over it; add one half tcacnpfnl of hot water and a little llotn- dnstcd over all; add the >i]tper crust, and baki' in a moderate oven about forty minutes. Never use sweet apples for pies. SLK'lOn-AI'ri.lO IMIO. Line your plate with paste, and to each pic allow one cupful of sunar, one half lemon, ajjples, jx'cled, sliced and cored; pu! a layer of tart, juicy ajtitlcs, then su.uai', bits of butter, and lemon cut into little pieces; make two n put in the fruit, to which add one teaeupful of .sugar and (;ne teacupful of tlour; bake with two crusts. llatlie K, Davis(jn, Grovedalc, Missouri. PEACir TIE. Eine a pie-pan with a rich paste; peel, halve and seed iieaches enounh to lill the pan, then sprinkle over the pie two tablespoonfuls of (lour, one cupful oT sufjar, or more, to suit the taste; fill the pan with thick, sweet cream, and bake until done. Mrs. Louisa Ash, Mount Vernon, Oliio. CURRANT PIE. 1 egff, 1 cupful of ripe currants. 1 cupful of sugar. Beat the egg and sugar together, and pour it over the currants; bake witli two crusts. Mrs. H. E. D., Clarks, Pennsylvania. 2lS PIES AND PUDDiNflg. LEMON riE. 1 «?gg-, • 2 teaciipfuls of boiling water, 2 teacupfuls of white suixav, 2 small tablespoonfuls of corn-starch* 1 tablespoonful of butter, 2 lemons. Dissolve the corn-starch in a little cold water, then put it into the boiling water; add the sugar, and let it boil a few minutes; set aside, and when cool, add the butter, egg and the juice and grated rinds of the lemons. This makeiM three pies; by adding more water to the above quautitj^ it will be enough for four. Mrs. A. Winger, Springfield, Ohio. CUSTARD PIE. 3 eggs, 1 cupful of sugar, 1 quart of milli, 1 tablespoonful of corn-starch, 1 teaspoonful of vanilla, A small pinch of salt. Beat the eggs and sugar together; mix in the other ingredients well, and bake on one crust. This makes two pies. Mrs. A. A. Davidson, Milan, Tennessee. APPLE-CUSTARD PIE. Peel, core and stew sour a])ples; mash them ver.v fine, and for each pie allow 1 egg, the 3'olk, • i^ cupful of butter, 1 cupful of sugar, 14 of a grated nutmeg. Bake with only one crust, the same as pumpkin pie, and use the white of the egg as frosting, to be spread on after the pie is done; brown it nicely by return- ing it to the oven for a few minutes. Mrs. Louisa Asli, Mount Vernon, Oliio. LEMON-CUSTARD PIE. T-oo eggs, one cupful of water, one len'on. one tablespoonful of butter, one cupful of granulated sugar, one tablespoonful of corn-starch dissolved in water. Grate the rind; then peel off the thick, white skin, and grate the rest of the lemon, being careful to remove the seeds. Save out one of the whites, and beat to a stiff froth, with one tablespoonful of sugar; put this on the top after it is baked, and return to the oven until it is a delicate brown. PINEAPPLE CUSTARD. 1 can of grated pineapple, 1 cupful of milk, 1 tablespoonful of flour, i/4 pound of butter, 1 pound of sugar, .5 eggs, beaten separately. Mix as usual. Makes four pies. Mrs. A. E. Kirtland, Author of " Mrs. Kirtland's Cook Book," Montgomery, Alabama. CREAM PIE. 1 cupful of sweet crean), 2 hea.ping spoonfuls of sugar, 2 heaping spoonfuls of corn-starch or flour. Flavor with lemon; bake as custard pie. iMrs. K. A., St. Clair, Nevada. PIKS AND PUDDINGS. 219 COIIN-STAKCH PIE. 1 quart of milk, 2 vg:gH, yolks, 2 tablespooufuLs of forn-staich, 2 oupfuls of sugar. Mix the starch in a little milk, boil tlio rest of the milk to a thick cream; beat the yolks and atUl the starch, put in the boiled milk and sugar; bake with an under crust only; beat the whites with two tables])oonfuls of sugar, and put on the top of the pie; when done, return to the oven, and brown. COCO A ACT Fii:. 2 eggfi, 3 tablespoonfuls of sugar, 1 cupful of grated fresh cocoanut, 1 pint of milk, 1 tablespoonful of corn-starch, Small piece of butter. Bake with one crust. One half cupful of desiccated cocoanut, soaked in the milk three or four hours, may be used if you cannot get the fresli. Mrs. Geo. H. Knight, Mexico, New York. PUMI'KIX I'lE. 4 eggs, 1 quart of strained pumpkin, 3 cupfuls of sugar. 1 teaspoonfiil of ginger, 3 pints of milk, 4 teaspoonfuLs of cinnamon. This is enough for two pies. L. H. B., Postville, Iowa. RASPBERRY PIE. Line the pan with a good crust, and fill with ripe berries, regulating the quantity of sugar required by the sweetness of the berries; dredge a little flour and small bits of butter over the top; wet theedge of the crust, put on the upper crust, and pinch the edges close together, taking care to prick holes in the upper one to allow the air to escape. Bake half an hour. HFCKLEBEP.RY PIE. Make crust as for any berry pie; till with nicely j^repared berries, sprinkle with tlour and sugar, add a little water and two tablespoonfuls of vinegar; then add a top crust, and bake well. Mrs. E. Cowles, Perryville, Jliehigan. RHTTRARB I'lE. Line a pie-tin with rich paste. Wash the rhubarb, and cut up into inch pieces v.nthout peeling off the skin; mix with sugar, and put into the crust, being care- ful to sprinkle tlour upon tlie bottom first; put on the upjier crust, and pinch the edges firmly together. No water should be put in, as the fruit makes stifficient juice itself. RAISIN PIE. Boil one pound of raisins, one cupful of molasses and one quart of water together for one hour; then add one tablespoonful of tlour. a small piece of butter, spice to suit the taste, and bake with two crusts. This quantity makes three pies. Mrs, W- Damon, Ivcominster, Massachusetts, 220 PIES AND rUDDlNGS. GRAPE PIE. Oue egg, oue teacnpful of sugar, one lieapiug teacupfiil of grapes. Beat the egg and sugar together; then add the grapes, oue tablespoonful of flour and a little butter. Bake with two crusts. Mrs. M. DePouter, New Haven, Vermont. BOILED-ClUEPv PIE. 1 egg, % cupful of boiled cider, li/o cupfuls of sugar, 3 tablespoonfuls of flour, 2 cupfuls of cold water. This makes tAvo pies; baked with only one crust. Mrs. G. H. T., Manlins, New York. VINEGAR PIE. 1 cupful of molasses, 1 cupful of flour, 1 cupful of sugar. 3 cupfuls of water, 1 cupful of vinegar. Boil all together, and let it cool. Flavor with lemon, and make it as you would custard pie. Mrs. E. M. Y., Herndon, Virginia. JELLY PIE. Five eggs, reserving the whites of two: beat together one cupful of sugar, one cupful of jelly and one third of a cupful of butter: mix all, and bake on one crust. Beat tJie whites of the eggs with sugar enough to make it as thick as icing, and spread this over the pie when it is done; if desired, brown it a little in the oven. L. F. C, Seal, Alabama. TRANSPARANT PIE. 3 eggs, 1 cupful of rich cream, 2 tablespoonfuls of sugar, 3 tablespoonfuls of .ielljs Flavor with lemon. This makes oue pie. Bake with one crust. Mrs. Dr. H., Pilot Grove, Missouri. CHEESE-CAKE PIE. 3 eggs, 1 cupful of sugar, 1 quart of soft smear-kase. Mix Avell, and pom- into a rich pie-crust, and bake without an upper crust. This makes two pies. Cliristie Irving. CHESS PIE. 4 eggs, 1 cupful of sweet cream, 2 cupfuls of sugar. 2-3 of a cupful of butter, 1 tablespoonful of flom*. Flavor Avith nutmeg: cover the pans with crust, pour in the mixture, and grate nutmeg over it. There is no upper crust. B^ke aSi custard pie, ]\trs. James (gladden, StQcl^w^U, tndiaxvi, riKS AND i'i;j)i)iN(js. 221 S()UASIt I'lE. Boil tho s(iuash until well done; add a little salt, and press tlirous;li a coarse sieve; tlien to every teacupful of squash add one egg. one half cupful of sugar, one teaspoouful of flour, and nutmeg to season; line a deep pie-plate witli paste, thin the squash with milk, and till tiie plate; sweet creain or a small piece of butter adds to the flavor of the j)ie. JMrs, A. L. Fisli, .South Deerfleld, Massacliusetts. PINEArPLP: PIE. 5 eggs, "I cupful of sweet cream, 1 eui)ful of sugar, i/. cupful of butter, 1 grated pineapple. Beat the butter and sugar to a cream, add tlie beaten yolks of the eggs, then the pineapi)le and cream, and lastly the beaten whites, whipped in lightly. Take eacli section out with a steel fork, and cut off the blossom, then chop them up very fine, and add them to the grated core, or heart. Bake with an uuder crust only. Mrs. M. P., Cliesterfleld, Ohio. TOMATO PIE. Remove the skins from four large, ripe yellow tomatoes; slice thin into yoiu* pie-crust; add 4 tablespoonfuls of sugar, A small lump of butter, 1 tablespoonful of vinegar, 1 tablespoonful of flour. Put strips across the top; bake slowly until thoroughly done. GREEN-TOMATO PIE. Pare and slice Ave or si.x green tomatoes; have the uuder crust ready, ami put them in it; add '/{. teacupful of vinegar, 1 cupful of sugar, A small piece of butter. Sprinkle over it a little allspice and flour; put on the top crust, and bake in a moderately hot oven. Mrs. Jane M. Page, Baldwin, Michigan. IRISH-POTATO PIE. Prepai'e fine mashed potatoes the same as for the table; add to a quart of the mi.xture two eggs, one half cupful of milk, sweeten to taste; pom- into the paste, and grate nutmeg over the top; bake Avithout an upper crust. SWEET-POTATO PTE. Slice cold boiled sweet potatoes as thick as bread, and lay them in a pie-plate that is covered witli paste; put in one tablespoonful of vinegar, two tablespoon- fuls of sugar; fill the ])late with A\-ater. and sprinkle bits of butter and a little flour; season Avith allspice, and bake with an upper crust, Mrs. Wr B. Raid, Jackson, Michigan, 222 PIES AND PUDDINGS. CHICKEN-FIE CRUST. Take UI)I)lN(iS. 228 iMii\CE-MKAT FOK TIES. Tlie wife of (Jciicriil FitzhiiLili I>«><'. of \'iriiinia, is ;i faiumis liousckccpcr, and this is how she says she makes the iiiiiiee-iueat for her Thaiiks.uiviii;^ i)ies: 2 pounds of beef, 2 pounds of suj?ar, 2 pounds of eurrants. 2 j^rated nutmegs, 2 pounds of raisins, % ounce of eloves, 1 pound of citron, y^ ounce of cinnamon, 2 pounds of beef suet, % ounce of mace, IV2 pounds of candied k'mon-peel, 1 teaspoonful of salt, 4 pounds of apples, 2 lemons, the juice and rind, 2 pounds of sultara raisins, 2 oranjjes, the juice and rind. Simmer the meat .ci^'itly until tender, and when perfectly cold, chop it fine; stone the raisins, shred tlie citrons, pare, core and chop the apples, cho]) the suet fine; mix the dry ingredients, then add the juice and rinds of the oranues and lemons; i)ack in a stone jar, cover closely, and keep cool, 'i'his mince-meat will keep all winter. The I'ule is an old one, and is said to liave come from llie Custis family in the beginning. According to Virginia tradition, the widow 'Custis wlio became Mrs. ■\^'ashington made famous mince- pies. TAinS. -Make crust as for pies; roll very thin, and cut wilh a biscuit-cutter, i)ricking half of the number with a fork to keep then; from blistering; in the remaining half cut three holes with yoiu' thimble; bake in a quick oven. Will need close Avatching, as they scorch easily. Prepare for the table by placing jellj' on the pricked crust, and placing the one with holes over it. S. F. Mills, Rosetta, Illinois. CRUST r^OIl TARTS. Rub one teacupful of lard into three teacupfuls of flour and a pinch of salt; beat the white of one egg slightlj-, add five tablespoonfuls of water to it, and mix it into the flour. Do not mix more than necessary, and it will be a flaky crust. SWEET POTATO TARTS. 5 eggs, 1 teacupful of butter, 1 teacupful of sugar, A little nutmeg or cinnamon. One pound of boiled and mashed potatoes, with a iiinch of salt, and milk to make it moist; beat the butter and sugar flrst, and then add the potato, a little at a time; beat up the eggs, and stir them in, then add the flavor. Line the pie- pans Avitli a crust; fill, and bake the same as pumpkin pie. This quantity will make three or four tarts. L. G., Cuckoo, Virginia. APPLE TARTLETS. Cut from puff paste twelve round pieces two inches in diameter, place in tart-pans, and press firm into the scallops, lay in each some chopped apple and a little sugar; bake them in a moderate oven, and let them eool. Whip a little cream very stiff, add a little sugar and a drop ol essence of lemon or vanilla; just before wanted, place a little cream on each tartlet, and two strips of red- currant jelly in the form of a cross. Mrs. .1. S. Crowell, Springfield, Ohio. 224 pies and puddings. noitii.lp:s. Nouilles are made of delicate pastry, cut iuto ribands and various siiapes, aud used as a substitute for vermicelli and macaroni, eitlier in making fritters or puddings or for serving with cheese or in soup. They are made as follows: TalvC half a pound of fine flour, put it on the pastry board, make a hole in the center, and in this put tAVO eggs; add a pinch of sail, one half ounce of butter, one teaspoonful of cold water; mix all iuto a very firm, smooth paste; leave it a little while to dry, then roll it out as thin as possible, and cut it into thin bands about one and one fourth inches in width; dredge a little flour upon these, and lay four or five of them one above another, then cut them through into thin shreds, something like vermicelli; shake them well to prevent their sticking together, and spread them out to dry. Nouilles cannot be made witliout a straight rolling-pin and smooth pastry-board. When Avauted for use, drop tliem gradually into boiling water, stirring gently with a wooden spoon to keep tliem from getting lumpy; let them boil for six to twenty minutes, then take them up with a strainer, drain them well, and spread them out on a coarse cloth. Besides thread-like nouilles, a few may be made the size and shape of scarlet- runner beans or small birds' eggs, or they may be cut broad like macaroni. If thoroughly dried, they will keep any length of time stored in tin canisters. PUFF PASTE. To each pound of flour allow one pound of butter; use half of the butter with the flour and cold Avater enough to mold it; roll it out quite thin, and put oui half the butter that remains in small bits; dredge this with flour, roll up the' paste, then roll it out again, thin; put on the rest of the butter, and roll up as. before; repeat this until the butter is all used. It must be done quickly; be^ careful not to handle it any more than you can help. Put in a cool place until you are ready to use it. DROP DUMPLINGS. Sift together one cupful of flour, one half teaspoonful of salt and one tea- spoonful of baking-poAvder; add, stirring Avith a kuife, about one half cupful of milk or Avater; divide into five parts, and drop on the top of any nice steAV, being- careful not to let the gravy cover them; lay a cloth over tiie top of the kettle' before putting on the lid; it Avill absorb the steam aud prevent its falling back in drops upon the dumplings, and thus making them heavy. Cook, closely cov- ered, for exactly tAA-elve minutes; do not look at them during the time. Miss Marion L. Campbell, Friendly Inn Cooking School, Cleveland, Ohio. STEAMED APPLE DUMPLINGS. Mix up a dough with 1 quart of fiour, 1 pint of sour cream, 1 teaspoonful of soda, A little salt. Slice the apples, and put them into a pot; put enough Avater in to cook the apples; roll the dough out so as to cover the apples closely; make an opening in the center of the dough, so as to let the steam escape; Avlien done, the dough Avill be raised up several inches thick. Eat with sauce. Mrs. J. A. R., Woodrow, PennsyK'ania. PIES AND PUDDINGS. 225 BAKED API'LE DUMri.IiXGS. Pod Jiud cut iuto lialvt'S good eooking-applcs, and reinovo llio cores from each half; then fill the vacancies with sui-ar, and phice the halves together again. I'repare dough as or biscuit, roll thin, and cut into pieces large enough to wrap around each apple. Bake slowly; when done, serve with sauce. Sarah J. Carter, Cynthiana, Indiana. BAKED APPLE PUDDIN(^ 4 eggs, the yolks of, 3 tablespoonfuls of butter, large grated pippins, i/. cupful of sugar. The juice and half the peel of one lemon. Beat the sugar and butter to a cream, stir in the yolks antl lenmn, with the grated apples; pour into a deej) pudding-dish to bake. Wliip tlie whites, and add them last; grate a little nutmeg over the top. Eat cold with cream. S. E. R., Ubesterfleld, Virginia. CHERRY PUDDING. 2 eggs, 1 cupful of sweet milk, 2 teaspoonfuls of baking-powder. Flour enough to make a stiff batter, and as many cherries as can be stirred in; bake one half hour, and serve with sugar and cream. LEMON PUDDING. 4 eggs, the yolks, 1 pint of bread-crumbs, 1 cupful of sugar, 1 teaspoonful of butter, 1 quart of milk. The grated rind of one lemon. When well done, spread over the top a layer of jelly, and add the whites of the eggs whipped to a stiff froth, sweetened with one cupful of sugar and flavored with the juice of the lemon; then set in the oven to brown lightly. Allow half an hour for baking the pudding. Mrs. M. E., Creston, Iowa. PINEAPPLE PUDDING. 1 can of grated pineapple, % cupful of milk, % cupful of butter, 2 tablespoonfuls of corn-starch, 1 cupful of sugar, (> well-beaten eggs. Cream butter and sugar until light, add the other tilings, and bake in a pan. Mrs. A. E. Kirtland, Author of " Mrs. Kirt land's Cook Book," Montgomery, Alabama. ORANGE OR PINEAPPLE PUDDING. Peel and cut into pieces four oranges; add 04ie cupful of sugar, and let it stand over night; take one quart of milk, nearly boiling, two tablespoonfuls of corn-starch wet with cold milk, three beaten yolks of eggs; bring this to a boil; when cold, spread over the oranges; beat the whites of the eggs, with one half cupful of sugar, to a stiff froth, spread over, and brown. Can be eaten warm or cold. Mrs. B. p. A., Providence, Rhode Island. 226 PIES AKD PUDDINGS. ORANGE PUDDING. Peel and slice four large oranges, lay in your dish, sprinkle over them one cupful of sugar. Take 3 eggs, yolks only beaten, 2 tdfblespoonfuls of corn-starch, V2 cupful of sugar, 1 quart of boiling milk. Let this boil and thicken; then let it cool a little before pouring over the oranges; beat the Avhites of the eggs, and pour over it; set in the oven to brown. Mvi. McKinstry, Jackson, Michigan. ENGLISH PLUM PUDDING. 9 eggs, 1 pound of dried currants, 1 pound of sugar, % of a pound of dried citron, 1 pound of chopped suet, 1 pound of flour. 1 pound of stoned raisins, 1 tablespoonful of mixed spice. Add sufficient milk to mix it quite stiff. Have a strong cloth, well floured, ready, and in tying it, leave plenty of room for it to swell; put it into boiling water, and let it boil nine hours, keeping it well covered; sauce to suit the taste. This one is most used: 2 quarts of milk, 1 teaspoonful of butter, % of a cupful of sugar, 1 heaping tablespoonful of corn-starch. Leave out enough milk to moisten the corn-starch, sugar and butter to a thick batter, and pour in the lest of the milk when boiling. Let it cook three minutes. Mrs. E. C. W., Mount Vernon, Otiio. PLUM PUDDING. 1 pound of finely cut raisins, % pound of citron, % pound of butter, 3 ounces of flour, 8 ounces of bread-crumbs, 3 eggs, 4 ounces of sugar. Season with cinnamon, mace and nutmeg; pour one tumblerful of milk over the bread-crumbs to soften, a little salt, some finely cut orange-peel; mix all, and boil two hours. Serve with sauce. Mrs. A. E. Kirtland, Author of "Mrs. Kirtland's Cook Book," Montgomery, Alabama. RICE PUDDING. 3 eggs, % of a pound of butter, IV2 cupfuls of sugar, 1% cupfuls of raisins, 1 cupful of boiled rice. After the rice has cooled, mix in the rest of the ingredients, and enough sweet milk to nearly fill a six-quart pan; bake one half hour. Mrs. T. K. M. B., Chelsea, Vermont. CRANBERRY PUDDING. li/(. cupfuls of sour milk, % of a cupful of molasses, 1 teaspoonful of soda, 1 teaspoonful of salt, 3 cupfuls of flour. Stir Avell together, and add two cupfuls of raw cranberries; pour into a but- tered tin, and steam one and one half hours. Eat with sauce. Mrs. S. L. B., Lynnfleld, Massachusetts. PIKS AND PUDDINGS. 227 DELICATE RICE I'UI)D1X(;. Wnsli four tabk'spoonfuls of rice, nnd cook in one quart of milk until vory soft; take from tlie tire, add one lieajjinf;- tal)lespoonful of butter, one lialf cupful of sujiar and half a teaspoonful of sail; ^^ hen cool, add the beaten yolks of four ejijjs and the united rind of a lemon, cook until firm; beat ihe whites of the ef!:i.^s to a stilf froth, sweeten to taste Avitli powdeied su.uar, and flavor AA'ith lemon- juice; pile liahtly on the pudding, and brown slightly. Mrs. Altbea Somes, Teacher of Cookery, Manual Training School, Boston, Mass. RICE AND TAPIOCA PUDDING. 3 tablespoonfuls of rice, 4 tablespoonfu^s of sugar, 2 tablespoonfuls of tapioca, A little grated nutmeg, 1 quart of milk. Bake in a slow oven two or three hours, stirring occasionally during the first hour. This pudding is better than Avith rice only. Mrs. E. Garttiwaitc, Pluclicmin, Nevs' Jer.sey. TAPIOCA PUDDING. Soak over night in a bowl one cupful of tajtioca covered with lukewarm water; next day, put info a quart of milk four Mcll-beaten eggs, one half cupful of sugar, one half teaspoonful of salt; put in your tapioca, boil in a double vessel, stirring constantly wnth a Avooden spoon; when it creams, remove from the fire; beat the whites of the eggs to a froth, and stir in like float; add gelatin jelly, laid on in spoonfuls. This sliould be made the day before. Eat cold. The addition of three tablespoonfuls of desiccated cocoanut, cooked with the tapioca, and some of it mixed in Avith the Avhites of the eggs as frosting, is very nice. Christie Irving. TAPIOCA FRUIT PUDDING. Take one half teacupful of tapioca; Avash nicely, and let it soak in a pint of water over night, or until it svvells; then add boiling AA^ater and a little salt, and let it simmer slowly until clear like starch and of aT)out the same consistency; add a little Avhite sugai'; take a padding-dish, and put in a layer of tapioca Avhile hot, then a layer of fruit, until the dish is full; bake until clear. Unless tlie fruit is of a kind that l)akes quickly, it Avill be found better to stew it tender first. Eat cold with cream. Mrs. R. W. Mills, Webster Groves, Missouri. INDIAN TAPIOCA PUI>DING. Soak one fourth cupful of pearl tapioca until soft in one cupful of milk. ;m1x two tablespoonfids of corn-meal with a little cold milk, put tapioca, meal, etc. into a buttered ptidding-dish, add one half teaspoonful of salt, one tablespoonful of butter and one cupful of molasses, pour over this one quart of boiling milk, mix AA'ell, and Avhen placed in an OA'en, add one cupful of cold milk Avithont sf fi- ring; bake one hour. Mrs, Althea Somes, Tejvcher of Cookery, Manual Training School, Boston, Mass, 228 PIES AND PUDDINGS. TAPIOCA INDIAN PUDDING. Soak one third of a cupful of pearl tapioca in enough cold water to cover, over night; add one fourth of a cupful of Indian meal, one teaspoonful of butter, one teaspoonful of salt; mix with it one quart of scalded milk in which one cup- ful of molasses has been added; bake slowly for one and one half hours. Miss Angelina M. Weaver, Instructor Hyde School Kitchen, Boston, Massachusetts. APRICOT PUDDING. Pouding de Apricot. Put into a basin one half pound of good butter, with the finely chopped peel of one lemon and as much ground cinnamon as will cover a five-cent piece, and a salt-spoonful pf apricot yellow; work these together with a clean Avooden spoon for about ten minutes, then add one half pound of fine sugar, and work these together again for about five minutes, and by degrees add one half pound of Avhole fresh eggs, and one half pound of fine flour that has been passed through a wire sieve, mixing these into the other ingredients thus: One egg and one tablespoonful of flour sprinkled in until all are united; to this add four preserved apricots that have been cut into little tlice shapes and one half ounce of baking-powder. Take a plain or fancy timbal-mold with a pipe, butter it Avell with warmed butter by means of a paste-l>rush, and wliile the butter is warm, sprinkle it all over with browned bread-crumbs, and then fill the mold three fourths with the prepared mixture; place in the pipe a band of buttered paper in which a peeled potato or carrot is placed, to prevent the mixture run- ning aAA^ay through the pipe, and fix also a band of buttered paper around the outside of the mold, and standing about three inches above it; put the pudding into a moderate oven on a baking-tin, and bake it for a little over one hour; turn out on a pastry-rack with a dish under it, and pour over it some cherry syrup, then dish the pudding up on a hot dish, on which it has to be served, and cover it entirely with yellow apricot sauce (see recipe), pouring some of the sauce also around the base of the dish; sprinkle lightly over it some finely shredded blanched almonds and pistachio-nuts, and serve. Enough for eight to ten persons. STALE-CAKE PUDDING. Take pieces of cake that are getting dry, and toast in the oven, then breaU into dishes, and pour cream over it. It is a good way to use tip dry cake, J. M. R., Eagle Lake, Minnesota. PIES AND PUDDINGS. 229 BIRD'S NEST PUDDING. I'aro six large, tart apples, cut them into two pieces, talve out the cores, ami lay them in a pudding dish or pau; till the ceuter of the apples with sugar, cin- namon and nutmeg. Make a ricli custard, and pour it over tlie apples; halve one lialf hour, and serve with sauce. Mrs. C. S. K., Springfield, Ohio. BKOWN BETTY. Pare and core one dozen large, juicy apples, chop line with a hash-knife. Butter a deep pudding-dish, place first a layer of chopped apples, some bits of butter strewed over them, then sprinkle with white sugar, flavor with nutmeg, lenmn essence or the juice and a little of the rind of a lemon, next a layer of bread-crumbs, then a layer of apples, and so on until the dish is full, finishing with a layer of bread-crumbs. Send it to the table hot or cold; eat witli cream sauce. COLLEGE PUDDING. 31/1) cupfuls of flour, 1 cupful of finely chopped suet, 1 cupful of molasses, 1 level teaspoonful of soda, 1 cupful of sour milk, J/^ teaspoonful of salt, 1 cupful of chopped, seeded raisins. Boil in a pudding mold for three hours. Miss Emily E. Squire, Autlior of " Woronoco Women's Wisdom," Westfleld, Mass. CHOCOLATE PUDDING. Stir four tablespooufuls of grated chocolate info a quart of boiling milk; when it is beaten smooth, add the yolks of five eggs and two tablespooufuls of corn-starch dissolved in a little milk; stir until it thickens, and flavor with vanilla; pour the mixture into a pudding-dish, and bake until well set; beat the whites of five eggs very liglit, add five tablespooufuls of pulverized sugar, and spread over the top; bake to a delicate brown. H. F. C, College Hill, Ohio. STEAMED SPICE PUDDING. To one beaten egg add one third cupful of brown sugar, one third cupful of molasses and one third cupful of cold coffee; sift together one cupful of flour, one third teaspoonful of soda, one fourth teaspoonful of cloves, one half teaspoonful of cinnamon; slowly add the liquid to the dry mixture; add one tablespoonful of melted butter and two thirds of a cupful of stoned raisins and floured with one fourth cupful of flour; steam in greased, tightly covered mold for two hours, Miss Marion L. Campbell, Friendly Inn Cooking School, Cleveland, Ohio. SNOW PUDDING. Dissolve one boxful of gelatin in one pint of cold water for one half hoiu'; tlien add one pint of boiling water; when this is cold, add two cupfuls of sugar and the whites of six eggs, Avell beaten together; flavor with almond or vanilla, and beat all together with an egg-beater until very stiff; tlien pour it into molds. Make a custard of the yolks of six eggs and one quart of milk to i>our over it when served. Mrs. Alex. Murray, Twenty-Mile Staqd.Qhio. 230 riKS Axn rroDiNGS. FlU-^NCri PUDDING. Dissolve one cnipful of lapioi-a faviua in a (iiiarl of coW milk for an hour, tluni boil it oii;'ht or toa luiuutets in a doublo boilor: tnko it olf the liro, and when oool. add 1 dessert-spoouful of sugar, A small pioce of buttor, 4 eg;gs. well beaten. A little salt. !,{. teaspoonful of vanilla. Serve cold, witli the follo\\ ing saiiee: 2 egg's, yolks of. ^i- pint of milk, 1 cupful of sugar. The whites are whipped, and put on top of tho i^udding. KEXTFC K Y DUDDIN G . 3 eggs, -^.-2 <-*upf"ls of sugar, % of a cupful of butter. 1 cupful of cream, 3 tablespoonfuls of flour. 1 teaspoonful of lemon essence. Bake in one crust as for custard pi<\ Mrs. Carrie Bell, Eminence, Kentucky. NEAPOLITAN rUDDINC. Soak one cupful of broad-crumbs iu one cupful of sweet milk until you can rub it smooth, rub three fourths of a cupful of sugar and cue tablespoonful of butter together, add the juice and grated rind of one lemou to it: beat separately six eggs, add the yolks to the creamed sugar and butter, then put in the soaked bread-crumbs; now stilTen the whites. Butter a tin bucket, put a layer of this mixture on the bottom, on this a layer of macaroons that have been dipped into wine, laid closely together, cover with the bread mixture, then slices of sponge- cake spread with .ielly or delicate jam. then the bread mixture, and so on until you have sutht-ient. having the bread on top: co^ er closely, and boil one hour; turn out carefully, and serve with wine sauce. This is delightful. Mrs. A. E. Kirtland, Author of " Mrs. Kirtland's Cook Book," Montgomery, Alabama. NEW IMINUTE TI'DDING. To one quart of milk add one pint of water, and set over the fire; just before it begins to boil, put in one cupful of raisins and a little salt: as soon as it boils, stir in tlour enough to make it of tlie proper consistency. Eat Avith cream and sugar. Mrs. M. J. Prince, Detroit, Maine. QUEEN OF rUDDlNOS. (» eggs, 2 whole and the yolks of 4, 1 cupful of white sugar. Butter the size of an egg. 1 quart of milk. 1 quart of bread-crumbs. ^L> teacupful of raisins. 1 teaspoonful of lemon extract. Soak the bread-crumbs in the milk; bake slowly one hour: when done, spread the top with currant jelly and the whites of four eggs beaten to a stiff froth, Mrs. J. Kyle, Springfield, Ohio. I'lKS AND 1'UI)I)1N(JS. 2'dl (juries i'iii)j)L\(;. 4 i'iiiif^, V-i pint <»f" svijj;ar, 1 tal)l('si)()onftil of Imttcr, J/. <<';i«J><><>i>ln yolks of four eggs and one tablespoon- ful of raspberry jam. Lin«' a shallow jiie-disli with puff paste; pour in the mixture, and bake in a well-heatetJt)DINGS. KICE A L'IMPERIAL, WITH COMPOTE OF PINEAPPLK Wash four tablespoonfnls of rice thoroughly iu cold water, let it soak oue hour, then throw it into a large kettle of boiling water; boil rapidly for twenty minutes, drain, throw it into a clean towel or napliiu, and shake it out so that it will dry each grain separately; put two tablespoonfnls of granulated gelatin into a saucepan, and cover it with one fourth cupful of milk. Whip one pint of cream to a stiff froth, turn it into a basin, stand it on a pan of cracked ice, or ice-water. sprinkle over tAvo thirds of a cupful of powdered sugar, one dessert-spoonful of vanilla, and then the boiled rice. Stand the gelatin over the tea-Ivettle. and stir until dissolved; add it to the cream, and begin at once to stir, and stir constantly until it begins to thicken; turn at once into a border-mold— a plain mold will answer— stand aside to cool. While this is cooling, pare, and pick with a silver forii one pineapple, saving all the .juice; put this juice with one half cupful of water into a saucepan, add one half cupful of sugar, bring to the boiling-point, take from the fire, and stand aside to cool; when ready to serve the pudding, if you have a border-mold, turn it out on a round dish, heap the pineapple in the center, and baste the pudding with the sj^rup. If a round mold or an ordinary pudding-mold, heap the pineapple around the base, and pour the syrup over. Serve icy cold. Any other delicate fruit may be substituted for pineapples. Mrs. S. T. Rorer, Author of " Mrs. Borer's Cook Book," and Principal Philadelnhia Cooking School, Philadelphia, Pennsylvania. STRAWBERRY SHORT CAKE. Make a pie-criist with % of a pound of fiour, 2 eggs, the yolks of, i/i of a pound of butter, A little sugar, A pinch of soda. Then beat the Avhites of seven eggs to a stifC froth; add % pound of finely chopped almonds, % pound of sugar, A plateful of strawberries. Mix with the stiff froth, and spread on the baked crust. Mrs. Sloan, Vienna, Virginia. STRAWBERRY SHORT-CAKE. 3 tablespoonfnls of white sugar, 3 teaspoonfuls of baking-powder, 4 tablespoonfu.ls of butter, 1 quart of flour. Make this into a soft dough with sweet milk; roll out, and bake in three jelly-cake pans; mash two quarts of berries, and sweeten them well; when the cakes are done, let the fii'st and third ones be whole, bat split the middle one. and put the berries between each layer, after they have been buttered; dust white sugar over it, and eat it as soon after making as you can. To make it still richer, before mashing the berries reserve a dozen or more of the largest and best to place on the top of the cake; then between the layers, after the berries are put on, cover them with whipped sweetened sweet cream; cover the top cake Avith a thick coating of the cream, and place the berries on it in clusters or otherAA'ise. This malces a beautiful dish. Mrs. C. S. K., Springfield, Ohio. TIES AND PUDDINGS. 238 FKEXCri STKAWBEKKY SHOKT-CAKE. 1 Qgii, 3 tablespoonfuls of milk, 1 tnbh'spooiiful of sujiar, 1 teaspoouful of bakiug-powdcr, 1 tahU'spoonful of butter, Flour to stiffen. IvoU out one half inch tliifk. and bake in a deep cake-tin; when done, till witli whole well-s-\\'eetened strawberries; on top of this put the white of an egg, beaten stiff and sweetened the same as frosting. TEACH COBBLER. To one pint of sour cream add lard or butter the size of a hen's egg, one tea- spoonful of soda, a pinch of salt, and flour enough to make a stiff dough; roll out thin, and line a dish. Take ripe peaches, pare and quarter, put a layer into the dish, and sprinkle on sugar; cut some dough into small pieces, and put over tlic peaches, then a layer of sugared peaches, and lastly the dough for an upper crust; cut a hole into the middle, and pour in one and one half pints of water and a lump of butter the size of a hen's ogg, and serve while hot with cream or sweetened milk. Apples can be used in the same way. Sarah Jane Marshall, Augusta, Ohio. STKUDEL. Strudel is the national pastry dish of the Bohemians and Hungarians. It is delicious if properly made. Never attempt to make a strudel with baking- powder; this is entirely unknown to either country. Take one and one half pounds of sifted floiu', use enough lukewarm water to make a stiff dough, work it well for one luilf hour. The success of this dish lays in working the dough sufficiently. Wlien tliis is accomplished, tloisr the board, put tlie dougli on it, and cover it by upsetting a large iron crucible thoroughly hot, and let it remain th(>re lUitil cold; in the meantime flom* a table-cloth, put the dough in the center, and witli tlie aid of another person pull the dough as thin as possil)le, taking good care not to tear it, the thinner the better; paint tlie wiiole witli melted l)u1ter, and cover with the following mixture, one fourth of an inch thick: Chop some peeled apples finely, add enough sugar and powdered cinnamon to suit the taste, and use it as tlirected above; lift one side of the table-clotli, and tlie dough will roll into one round roll; cut this into pieces to suit the baking- sheet, egg on top, and bake in a moderate o^en. Eugpne Stuyvesant Howard, Member of the TTniversal Cookery anrl Foorl Association, London, England, and Chef de Cuisine, Louisville Hotel, Louisville, Kentucky. MODERN POTATO PASTY. In order to make this properly, a pasty-pan must be procured which has a well-fitting, perforated plate, and a valve-pipe to screw on. This can be had at almost any tin-store, and will cost from one dollar to one dollar and twenty-five cents. The meat, seasoning and gravy are put into the lower part. The plate is then laid on the meat, the valve-pipe screwed on, and mashed potatoes spread e(iually on the top. The pasty should be baked iu a moderat*^ oven, and sent to the table in the same tin in which it was baked, which should have a neatly folded napkin pinned around it. The cover shoukl not be removed until the meat is to be served, and an empty dish should be placed in readiness for it. If 234 PIES AND PUDDINGS. properly baked, the potatoes will be uicely browued. and \\ill be tiavored like the meat. 'I'lie eouteuts of this pie may, of course, be varied imletiuitely. Mutton or veal outlets, pork chops, chickens or rabbits, cut into neat joints, and tish of various kinds may all be used, and will be found excellent. The meat should be neatly trimmed and nicely seasoned, and a small quantity of gravy poured over it. The mashed potatoes should form a crust at least three inches thick. Two pounds of meat and three pounds of potatoes Avill make a moderate-sized pasty. Sutticient for four persons. It will need at least one hour to cook it well. In serving it, dish the meat first, then lay a section of the potato pasty upon it, and the gravy beside it. Never put gravy over a serving unless requested to do so. rOTATO PATTIES. Take as many large, Avellshaped potatoes as it is intended there should be patties, Avash Avell, and bake them; take them out before they are quite done enough, so that the skin may not be injured, carefully cut off the top, and scoop out the inside with a spoon; mix AAith the floury ])art two or three spoonfuls of thick cream, a little piece of butter and a pinch of salt, together with sugar, lemon or cinnamon tlavoriug. and the yolks and Avhites of two or three beaten eggs, added separately; put this mixture into the hoUoAv potatoes, place them upright side by side in a buttered dish, and bake them in a. hot oven. If liked savory, instead of potatoes, patties can be made l»y mixing with the potato tlour a little pounded veal and ham, and cream, salt, lemon-peel, grated nutmeg and mushroom catsup added in suitable proportions. Time to bake, twelve to fifteen minutes. When meat is used, cook them a little longer. Chapter XIV. The gi'eat art of making a custard lies in well stirring, and when this is properly managed, a custard made with milk and the quantity of eggs given in this recipe will be as rich as one made with cream and additional eggs. Boil a pint of milk, stir in two ounces of lump-sugar, or sufficient to make the custard sweet enough for the purpose required. Have ready the yolks of three eggs, beaten up, pour the boiling milk on tliem. Put the stew-pan con- taining the custard over a slow fire, slir with a Mooden spoon as briskly as possible for twenty minutes, or until tliickening has commenced, tlien put the stew-pan on the coolest part of the range, so that it is impossible for the cus- tard to simmer, and let it stand for a quarter of an hour, stirring it occasionally. When the custard is ready, poiu* it into a basin; flavor with vanilla, almond or lemon. Stir the custard until cool, Avhich will pi'cvent a skin forming on top. This recipe is the groundwork for all creams made with custard. For creams and custards, eggs should never be beaten in tin, but always in stone or eartlien ware, as there is some chemical influence about tin which pre- vents their attaining that creamy lightness so desirable. When gelatin is used for creams, it is better to soak it for an hour in luke- warm water kept in a warm place. The rule for custard to bake is four eggs, one cupful of sugar and one half teaspoonful of salt to a quart of milk. 235 §36 cusiARbg ANb Desserts. Ciistai-d should always be baked sloAvly in a moderate oven, as too much heat will turn it to Avhey. Boiled custard must have the closest attention until off the stove. Peach-leaves or vanilla-beans give a fine ilavor, but must be boiled in the milk, and then taken out before the other ingredients are added. In boiling custard, always use a double vessel. Custards are nice baked in small cups to serve to each persoii. In the use of spices, remember tliat allspice and cloves are used with meatg> and nutmeg and cinnamon in combination with sugar. The white part of the lemon under the rind is exceedingly bitter, and only the yellow part should be grated. A good Avay is to rub the rind off with hard lumps of sugar. The sugar thus saturated with the oil of the lemon is called "zest," and is used, when pounded fine, for creams, etc. CHANTILLY BASKET. Make a cement of sugar boiled to a crackling height; dip the edges of some macaroons into it, and line a mold shaped like a basket with them, taking care that the edges of the macaroons touch each other; ^\'hen wanted, take it out of the mold, fill it up with whipped cream, and it is tlien ready for the table. Time, two or three hours to set. LEMON CUSTARD. Six eggs, beaten separately, three cnpfuls of sugar, one half cupful of butter, four cupfuls of water, five tablespoonfuls of corn-starch, two large lemons; slice the lemons, and put them into the water to boil until the strength is extracted, then dip them out, and drain the water, beat the yolks, butter and sugar together, and pour the water over them; return to the jar, and when ready to boil, stir in the starch; beat the whites to a stiff froth, and stir in lightly after it is taken off the stove. Mrs. Carrie Bell, Eminence, Kentucky. HAMBURG CREAM. Take the rind and juice of two large lemons, the yolks of eight eggs and one cupful of sugar; put all into a bucket, and set it in a pan of boiling water; stir for three minutes; take from the fire, add the well- beaten whites of the eggs, and serve when cold in custard-glasses. Mary E. Arnginst, Star Prairie, Wisconsin. CtTSTAftftg AtTD DESSEftTS. 237 4 es'ss, beaten separately, 4 level teaspooufuls of vanilla, SPANISH CRKAM. 1 (lu.lrt of milk, % l)ox of jielatin* 1 cupful of sugar: Soak the gelatin in the tnilk for one half hour, then put it over the fire in a double boiler; beat the yolks of the eggs and the sugar together, and When the niillv is boiling, stir in the eggs, and cook xmtil il begins to thicken; beat the Avhites of the eggs very light, and stir into the mixture when it is taken off tlie tire; flavor, and pour into the mold to cook; beat the whites well into the custard. Lola Rust, Winnepeg, Maine. ITAIilAN CREAM. 2 eggs, 1 tablespoonful of corn-starcli, 4 tablespoonfuls of sugar, 1 quart of milk. Boil slowly a few minutes, stirring it to keep it smooth; take tlie whites of (t eggs, beaten stiff. % teacupful of powdered sugar. 1 teaspoouful of lemon. Drop this float from a spoon on the custard. If put into a glass dish, add smrll teaspoonfuls of jelly, dropped on the top of the float. Rosa A. Willey, Deer Fork, Illinois. MINCE PIE A LA FRANCAISE. Prepare one pound of puff paste, roll it out about one half inch thick, and cut it into two pieces; place one piece on a wetted baking-tin, brush it over with cold water, and place in the center of it about one pound of mince-meat, forming this in a round, flat shape; then place the other piece of paste on the top, press both pieces together, put a meat-plate on the top, face downward, and with a sharp-pointed knife cut the paste to the size; remove the plate, brush the pie over with raw beaten-up whole egg, and mark around the edge and in the center with a pretty design similar to that shown in the engraving; put the pie into a quick oven for about ten minutes, then take up, dust it all over with icing-sugar with a dredge, return it to the oven, and bake for about thirty-five to forty minutes, when the pie should be a pretty, bright golden color; dish up on a hot dish on a dish-paper, and use for luncheo'h or dinner. The remains of the paste can be used for small mince pies or any dish where puff paste is needed. 238 CUSTARDS AND DESSERTS. TAPIOCA CREAM. Soak three tablespoonfuls of tapioca in one lialf eupfnl of water over niglit; bring one quart of millc to a boil, then put in the tapioca; when cool, add the beaten yolks of four eggs and one cupful of sugar; pour into a dish, and add the beaten whites. Stella. , , APRICOTS A LA CONDE. Apricots d, la Conde. Put one lialf pound of Carolina rice into a saucepan, with enough cold water to cover it, let it come to a boil, then sti-aiu, and wash in cold water, and put it back into the saucepan, adding a little flnely cut lemon-peel or one half stick of split vanilla-pod, one and one half pints of new milk, two ounces of castor- sugar and one ounce of fresh butter; when it comes to a boil, cover over with a piece of buttered paper cut to fit the pan; let it simmer gently without being stirred until it has nearly absorbed all of the milk, then add another fourth of a pint of milk; when the rice is quite cooked and all the grains are separate, have a wide round border-mold well buttered, and press the rice well down into the shape; have a saute-pan with about one pint of boiling water in it, and stand the border in it, then place it in the oven for about fifteen minutes; when the rice is dry at the top, turn it out onto the dish it is to be served on; have a hot compote of apricots ready, and place them neatly on top of the rice; garnish between the halves of the apricots with shreds of uncrystallized cherries and narrow strips of uncrystallized angelica that is cut into lengths of two and one half to three inches, place the angelica around tlie edge of the rice, and serve apricot sauce around the base of the dish, and use for a hot sweet. PINEAPPLE. They are best cut into dice and saturated with sugar, then piled loosely in a glass dish, with a row of ladyflngers around the edge of the dish. Or slice on a slaw-cutter or very thin with a knife, and mix with finely powdered sugar. Set on ice until ready to serve. Winnie Bassett. CODDLED APPXES. Make a syrup of white sugar and water; throw in some stick cinnamon; have sour apples pared and quartered, and when the sjrup boils, put in the apples, and boil until tender. Mrs. J. A. H., Paris, Kentucky. CUSTARDS AND DESSERTS. 239 Al'TLE FLOAT. Peel and core one dozen large apples; let them cook until they can be pierced with a straw; then take them off, and beat with an egg-beater until very smooth, sweeten to taste, and add the well-beaten A^hite of one egg to every cupful of apple; flavor with grated nutmeg; put into a dish, and dot over with small specks of red jelly. Miss Rosa Sellers, Lexington, Virginia. BAKED APPI-ES. Select tart apples, pare, cut into halves, remove the cores; bake until tender. For a large panful of apples, take two thirds of a pint of thin cream; stir in one tablespoonful of sugar and one level tablespoonful of flour, add a little nutmeg or lemon; cook this syrup a short time; when the apples are done, pour it over them. Serve aa arm or cold. Mrs. Nathan Burgess, Bartlett, Ohio. APRICOT MEIilXOFES. Merivgiies (VA hi^icot.s. Take one half pound of finely sifted castor-sugar, and mix witii it one tea- spoonful of apricot yellow and one salt-spoonful of vanilla essence; rub it well togetlier, and allow it to thoroughly dry; put into a whipping-tin four large fresh whites of egg and a pinch of salt, Avhip them quite stiff, then add the pre- pared sugar by degTces. taking care not to stir the mixture more than possible after adding the sugir. Take a hot baking-tin, rub it all over with white wax. then leave it until <'old; put the meringue mixture into a forcing-bag Avith a plain pipe, and force it out onto the tin in portions of about the size of apricots, dust them over with castor sugar, and put into a moderate oven until quite dry and crisp on the top, but the under side sliould be somewhat soft; tlien take them from the tin, and by means of an egg work a little well in the bottom of each, holding tlie top of the meringue in the hand; return them to the tin. and place them in the oven (care must be taken that the meringues are not hurried in the cooking or they will lose their color); when quite dry. remove from the tin. and set aside until cold, then place in each of the little wells a small round of cooked apricot; place another meringue on the top of this, mask them over wilii mai-aschino glace colored Avith a little apricot yellow, and dish up around a pile of stiffly whipped cream, sweetened, and flavored with vanilla; serve as a dinner or luncheon sweet or for any cold collation. These meringues can be kept ready for use if put into a dry place. 240 CUSTAKDS AND DESSERTS. BANANA FLOAT. Take a small bo.x of gelatin, and dissolve it in a teacupful of cold water foi- an hour; boil tliree pints of sweet niillv and two and one lialf teaeupfuls of sugar together, dip out a little of the boiling milli, and stir it into the gelatin, then stir this into the rest of the niillv, and boil ten minutes; when cool, stir in six liananas that have been brolven to pieces with a silver fork, mix thorouglily, and set it on ice. The next day, an hour before serving, take a quart of rich cream, sweeten to taste, flavor Avith vanilla, and whip it well; put the frozen bananas into a glass dish or bowl, with the whipped cream on top. Mrs. C. H. K., Springfield, Ohio. BASKET A LA KOSSLYN. Corheille a la Rosslyn. Take a basket-mold, oil it Aveli, and line it with nougat paste about one fourth of an incli thick, pressing the mixture well into the shape of thi? mold; trim the edges evenly, and when the nougat is somewhat cool, remove it from the mold, glaze the outside with pink-colored maraschino glace, and leave until set. Pre- pare some cutlets of Genoise paste (see recipe), also a round of the same cake the size of the interior of the basket, and fill up with raAv fruits, such as apricots, bananas, melon, etc., cnt into slices, and flavor with a little maraschino or other liquor and SAveetened Avith castor-sugar; arrange the cutlets around tlie top of this, as shoAvn in tlie engraAing. garnish the edge of the nougat AA'ith pink royal icing, using a forcing-bag and small rose-pipe for the purpose, pile ui) in the center of the cutlets some sweetened Avhipped cream flavored Avith A'auilla, disli up on a disli-paper, garnisli the base Avith any nice crystallized fruits or composition cliocolates, and serA'e as a sweet for dinner or luncheon or for any cold collation. riNEAPFLIO TRIFLE. Pai-e and cliop finely a pineapple; mix aacII A\'itli it one cupful of sugar, and put to stand in a cool place from tAA-o to three hours. Collect all bits of stale light cake, and put a layer of the cake in a pretty glass dish, then a layer of pineapple, and so on. having a pineapple as the last layer; Avhip cream, and pile on it lightly; sprinkle oA^er it 1)its of pineapple cut into fancy shapes. Miss Angeline M. Weaver, Instructor Hyde Sehool Kitchen, Boston. Massachusetts. CUSTAEDS AND DESSERTS. 241 TKIKLE. Oue iialf pound of liulytiiijiors, one half poiii^d of aliiioud iiiatarooiis, oiw half pound of blanched almonds, one half pound of crystallized cherries, some delicate jelly or jam, a little wine, one pint of cream, some rose-watei-, two quarts of milk. Make a custard of the milk, eij-ht e.uj;s, two cupfuls of su.i;ar and oue full tablespoonful of tlour; A\hen the milk comes to a boil, have tlie egfis and sui-ai" beaten very li.uht, put the Hour into it, and stir in tlie liot mill;: stir constantly over the lire until (luite thick; set off to cool, then Havor with vanilla. Spread the ladylin.u'ers A\ith .icily, and put into a hwixv I)owl; next come the macaroons dipped into Avine and spr(>ad with jelly. Blancli. aiul cut up the almonds, pour over some rose-water, scatter the almonds and cliei-ries between and over the layers of bain-marie for al)out tifteen nunutes to infuse; tlKMi reinove tlie pod, and add one half otnice of gelatin, and when dissolved, stir it onto three raw yolks of eggs that are mixed up in a basin; then return the mixture to the stew-pan. and stir over the tire until it thickens, but don't let it hoil; then wring it tlu-ough the tammy, and set awa^' until somewhat cool, but not set; then mix with it rather more than one lialf pint of stiffly whipped cream, and one teaspoonful of vanilla essence and one wine-glassful of brandy; pour into any fancy mold, and leave until set; turn out on a dish, and garnish with a macedoine of fruits, using fresh fruit when in season. Serve for dinner, luncheon, etc. 242 CUSTARDS AND DESSERTS. PLAIN TRIFLE. Cut stale sponge-cake (or plain cake without fruit) into slices one fourth of an inch thick; put a layer of cake on the bottom of a glass dish, then a thin layer of any kind of jam (raspberry or stra^\■berry are the best), then another layer of cake; pour over tlae cake tAvo tablespoonfuls of sherry or any other sweet wiiite wine, with two tablespoonfuls of cold water; then add more jam and cake, piling it up to a point in the center of the disli, having a layer of jam on top; add enough wine and AAater to moisten the whole; set it away until half an hovir before serving it. Make a custard with one half pint of milk, one egg, one tablespoonful of sugar and one half teaspoonful of vanilla; Avhen the milk is scalded, add it by degrees to the well-beaten egg and sugar; eoolv in a double boiler about five minutes, or until it thiclvens on a spoon; it must be slowly stirred all tlie time; strain the custard Avhen done, add the flavoring, and when nearly cold, pour it over the cake. Decorate with little diamond shapes of currant jelly. Mi.ss Amabel G. E. Hope, Teacher Boston School Kitchen No. 1, Boston. AMERICAN MERINGUES. Meringues ct VAmericaine. Prepare an almond icing, and form it into little cone shapes; place these on lightly waxed cool balving-tius, tlien maslv over witli the meringue mixture, as belOAV, using two separate forcing-bags and plain pipes for the purpose, and make them in two colors; dust over tlie meringues with icing-sugar, and place them in the oven, which must lie of very moderate heat, for about one and one half to two hours, when they should be quite dry and a pretty pale color; put them aside until cold, then glaze over with maraschino or noyau glace, one in red, one in white or brown colors, as lilied; let them dry again on a pastry-rack, and then dish up on a dish-paper or napkin, and sexwe for a dinner or luncheon sweet 'or for any cold collation, or they can be served for dessert. They also form a nice sweet witliout the glace, being then served with whipped cream. MKKINC4tTE MiXTUKE FOR MfRINGUES A L'AMERICAINE. — Put wllitCS Of tWO eggs into a pan with a pinch of salt, and whip until quite stiff, tlien mix with one fourth of a pound of castor-sugar; place a similar quantity of eggs into another pan, add a few drops of carmine, whip until quite stiff, then mix with one fourth of a pound of castor-sugar, and use. CUSTARDS AND DESSERTS. 243 MUSHROOM MERINGUES. Champignons Meringues. Wliii) four whites of egss vory stiff, witli a pincli of salt, and mix witli it one lialf pound of eastor-sugar, takinj^ care not to worli tlie ojLCi>s more than possible after tlie sugar is mixed in; then put it into a forcing-bag with a plain pipe about one half inch in diameter, and have two baking-tins warmed and rubbed over with a little white wax; when the tins are cool, take one of them and force the meringue out onto it in little rounds for making the tops of the mushrooms, juid then dust them over immediately with icing-sugar, and put them into a very sloAV oven to dry for three or four Incurs; i)ut some more of the mixture into a forcing-b;ig with a pipe about one eighth of an inch in diameter, taid force it out into shnpes to form tlie stalks of the mushrooms, and then dust those over Avitli icing-sugar, and cook them in the same way as the others; when they are quite dry, take the large pieces of meringue, and make a little round hole about the size of a pea in the center, using a small knife for the purpose; force inside this a little royal icing, and then very lightly brush over the part of the meringue that was on the baking-tin with a little raw white of egg, and dip into it some finely grated chocolate, and brusli over the flat part of the larger pieces with a little raw white of egg, and then dip into poAvdered chocolate; let this get quite dry, stick the small part of the meringue as a stalk into the space formed by the knife, and then dish-up the muslirooms on a basket partly filled with spun sugar, artillcial moss or maiden-hair-feru leaves, and serve for dessert; or tlie mush- rooms can be dished up on a pile of very stitfly whipped ci'eam that is sweetened and flavored with vanilla essence, which can be colored, if liked, with a little carmine. The mushrooms, if kept in a dry place, will keep for a considerable time. STRAWBERRY CHARLOTTE. Make a boiled custard witli one quart of milk, yolks of six eggs and three fourths of a cupful of sugar, flavored to taste. IJiie a glass dish with slices of sjionge-cake dipped into sweet cream, lay on tliein ripe strawberries sweetened to taste; then a layer of cake and strawberries as before; when the custard is cold, pour over the whole; then beat the whites of the eggs to a stiff froth, add a little sugar and pour over the top. Decorate Avitli some ripe bex'ries. ^44 CUSTAEbS AND DESSEMS. CHARLOTTE KUSyE. Line a plain mold Avith a well-oiled paper all over, trim some linger sponge^ cakes, and place them all around the mold close together; then prepare a cus' tard to fill up the center, put in ratlier more than one fourth of a pint of milk, just bring it to a boil, with two ounces of sugar and a piece of split vanilla- pod, then stand in the bain-marie to infuse; or th(} custard can be flavored with vanilla or other essence; when cool, dissolve in it one fourth of an ounce of finest gelatin leaf, stir it onto two raw yolks of egg; thicken over the fire, but .do not let the custard boil after the eggs are added; strain, and when cool, add a good one fourth of a pint of thickly whipped cream and two tablespoonfuls of maraschino or noyau syrup, fill up the mold with it, and when set, turn out and remove the oiled paper; serve on a dish-paper. The charlotte can be gar- nished with wliipped cream around the dish by means of a bag and fancy pipe. Gustave.Beraud, Chef of Calumet Club, Chicago, Formerly Chef of William Astoj » New Yofk. TIME A L OF CHESTNUTS A LA CANNES. Timbale de Merrons d, la Cannes. Take one and one half pounds of chestnuts pi'epared as for puree of chest- nuts; mix quickly into this puree two ounces of castor-sugar, one good table- spoonful of thick cream, eight to ten drops of essence of vanilla, one raw white of egg, two tablespoonfuls of orange-flower water and one tablespoonful of brandy, and work up into a ball; then carefully roll it out about one fourtii of an inch thick, sprinkling it with little icing-sugar, and stamp out in small heart shapes or rounds or rings; place these on a baking-tin in a screen until they are quite dry on the surface; then dip each piece separately into boiled sugar (see recipe), let this set; then stick the pieces together, as shown, to form a shape, and garnish it in some pretty design with pink and white icing, using a forcing-bag and pipe for the purpose; then, when cold, fill up with cream, as below, and garnish with spun sugar (see recipe), and use for a fancy sweet. Vanilla Cream for Timbal of Chestnuts a la Cannes. — Whip stiff one pint of double cream, sweeten it with four ounces of castor-sugar, and flavor with eight or ten drops of vanilla essence. Part of this c-an, if liked, be colored brown or red before using. CUSTARDS AND DESSERTS. 2it) LITTLE MOKAS. Pelits Mokas. Put into a stew-pan four whole fresh e.tjss, six ounces of castor-sugar, the finely chopped peel of one lemon and a few drops of A'anilla essence; Avhip these over boiling water until warm, then remove the pan from the fire, and whip the contents until cold and thick. Have four ounces of fine flour passed through a sieve and warmed, and mixed witli tlie above ingredients, stirring the mixture aS little as possible after tlie flour is added. Brush over a saute-pan with warm butter, line it with a buttered paper, dust this over witli fine fiour and castor- sugar mi.xed in equal quantities, and tlien put in the prepared mixture; bake it in a moderate oven for one half hour, then turn it otit of the pan, and leate it until cold; cut the cake into square pieces, and very lightly mask these over with coffee icing, tlif n dip each into almonds prepared as below, ornament the top with Vienna icing colored with a little black coffee; sprinkle with chopped pistachios, and dish up the molcas on a dish-paper, as shown in the engraving, and serve for luncheon, dinner, etc. Almonds for Liitle Mokas.— Take some blanched Valencia almonds, cut them into small dice shapes, and bake until a nice golden color. DISH OF SNOW. Gi'ate a cocoanut, having out tlie brown ])arf; heap it up in the center of a handsome dish, and ornament with fine green leaves, such as peach or lioney- suckle. Serve it up with snow cream made in this way: Beat the whites of five eggs to a stiff froth, add two large spoonfuls of fine white sugar, one large spoonful of rose-water or pineapple; beat the whole well together, and add one pint of thick cream; put several spoonfuls over each dish of cocoanut. Mrs. T. V. R., Sedalia, Missouri. FLOATING ISLAND. Beat the yolks of three eggs until very light; sweeten and flavor to taste; stir into a quart of boiling milk, cook until it thickens; wlien cool, pour into a low glass dish; wliip the whites of the eggs to a stiff froth, sweeten, lay them in spoonfuls upon boiling water for two or tliree minutes, tlien put upon the custard far enough apart so that the "little white islands" will not touch each other. A pleasing effect will be produced by dropping little specks of bright jelly on each island; also, filling glasses with it, and arranging around the stand, adds to the appearance of the table. Set upon ice to get cold. Mrs. Ellen K. B., Bellevne, Ohio. 246 CUSTARDS AND DESSERTS. FAKINA MELUSINK, WITH AriM.ES. Bring" ouo quart of milk to a boil, add, stii-ring coustautly. one cupful of farina, and stir until It forms into a stiff i)aste and loosens itself from the hoi torn of llie saucepan; transfer it to a disli; when cold, stir two tablespoonfuls of huttiH" to a cream, and add alternately the yollout one half inch thick, and stamp out in roiinds about three inches in diameter, place them on a buttered tin, dust them over with icing-sugar, and place tliem in llie oven until quite crisp. Arrange on the cronies half peaclies or sliced pineapple, and disli ihem around the dish for a border, .-uid pile up in the center any nice fruits, such as cherries, strawberries, skinned and stoned grapes or any other fruit you may have, and Avlieu ready to serve, pour over all the fruits a sauce of apricots or any other nice fruit; garnish -with spun sugar, and serve for a dinner sweet or for lunclieon or for a cold collation. S.VUCE FOR P^KtTiT ON Cakes A LA Paeisienne.— One pot of apricot jam, four ounces of castor-sugar, one salt-spoonful of apricot yellow, one salt-spoonful at li(iuid carmine, one fourth of a pint of water: boil togetlier for about ten minutes, rub tlu'ough a sieve or tainmy. add a large wine-glassful of maraschino or chartreuse liquor, and use. CUSTARDS AND DESSERTS. 247 (:UAIUA)TT\<: A LA I'RINCESSE. • ( '/larlotie ft la Princesse. Line a plnln mold with lightly oiled pai^'r. arraiif^o spoiiKf or vanilla cakes all around it, then fill up with good vanilla havaroise, as below, mixed with two ounces of any nice fruits cut into shreds; when set, turn out, and ornament with Vi<'nna icinK in pink and wliitt', usin;? forcin^-haKS with fancy pipes; serve on a fancy dish-paper for a dinner or luncheon sweet. Vanilla Bavakoise von C'hahlottk a la Prlncesse.— Take one and one half gills of boiled milk, witli vanilla-i)od and two ounces of castor-sugar, niix when boiling with one fourlli of an ounce of gelatin; then stir onto two raw yolks of eggs, return to the stew-pan, and stir over the fire until it tiiickens: then tammy, and when cool, add one half pint of whipped cream, one wine- glassful of brandy and one of any other liquor, and use. STEWED PEAKS, AMTII \AX1LLA SAUCE. Peel the stewing-pears, and put them into a siew-pan, with (>nough cold water to cover them, add twelve ounces of sugar to each (juarter of watcn*, a little piece of cinnamon, a little lemon-peel and a few drops of liquid carmin(N cook for two and one half hours, gently simmering, take them up, and let them cool; reduce the syrup in Avhicli they were cooked to the consistency of a single cream; when the pears are cold, stanq) out the cores with a long vegetaJ)le-cutter. and fill up the centers with stifliy wliipi»ccl cream flavored Avith vanilhi and sweetened, using a forcing-bag and rose-pipe for tlie ]>urpose; sprinkle them witli finely shredded, blan<-hed sweet almonds or pistachios; dish up, and pour the syrup around them. This is a nice luncheon or dinner sweet. Gustave F.eraud, Chef «)f Calumet Club, Chicago, Formerly Chef of William Astor, New York. BLACKBEItRY FLT^MMEKY. To one pint of blackl)crries add one pint of water; boil vintil tender, and tlien add ] cupful of sugar, 4 tablespoonfuls of corn-starcli. A pinch of salt. Stir until it boils; flavor to taste. To be eaten with cream and sugar. Mrs. J. B. Schoonover, Bush Hill, Pennsylvania. 248 CUSTARDS AND DESSERTS. ORANGE DESSERT. Pare five or six oranges, cut into tliin slices; pour over them a coffee-cifliful of sugar; boil one pint of millv; adrl, while boiling, the yolks of three eggs, one tablespoonful of coru-starch (made smooth with a little cold milk); stir all the time; as soon as thickened, pour over the fruit; beat the whites of the eggs to a froth, add two tablespoonfuls of powdered sugar, pour over the custard, and brown in the oven. Serve cold. Lulu Plummer, New Athens, Ohio. TIMBAL A LA CHRISTINA. Tbnbale a la Christina. Well oil a timbal or turban mold, and line it with nougat paste, trim off the edges, and set aside until cold, remove the case from the mold, mask it over on the outside Avith maraschino glace, using a forcing-bag and small rose-pipe for the purpose, and garnishing around the edges with shredded pistachio-nuts; fill up the inside with chestnut cream prepared as below, using a forcing-bag and large, plain pipe for the purpose; garnish the top of tbi« with whipped cream colored red and white, forming it into roses by means of a forcing-bag with a large rose-pipe; sprinkle lightly with shredded pistachio and crystallized rose-leaves, garnish the center with spun sugar (see recipe), and serve for a dinner-party sweet. Chestnut Cream for Timbal a la Christina.— Prepare one pound of chest- nut puree, mix with it four ounces of castor-sugar, one tablespoonful of brandy, the same of orange-flower Avater, one teaspoonful of A^anilla essence and the fine'y chopped peel of a lemon, one half pint of stiffly whipped cream, and use. BAVARIAN CREAM, WITH STRAWBERRY. Pick over Iaa^o quarts of strawberries, squeeze them through a colander, and add two leA^el cupfuls of white sugar; when the sugar is all dissolved, add one ounce or three tablespoonfuls of gelatin that has been soaking an hour in one half cupful of tepid water; place it on the ice, stir it smooth, and Avhen it begins to set, stir in one pint of whipped cream, put it into molds, and serve with the whole straAA'berries around it. " Hazel Kirk." CUSTARDS AND DESSERTS. 249 PILAU A LA CJRKCCiUK. Pilau p la Grecque. *Ciiko one half poiuul of Patna rico, bLincli it, and ^A-ash well in cold water, put it bac'lv into tlie stew-pan, witli two onnees of witrni butter and one and one half pints of light stock, put a hunch of lu'rbs on Ihe top, cover with a buttered paper, and sinuner gvnily until tender, which will talce about one hour, adding a little more stock if needed; then turn out some of the rice to form a border; put the ragout in tlie center, then poiu- arouud the edge of the dish a puree of tomatoes, and sprinkle over a little saffron shreds and raw cliopi)ed parsley, and some thinly cut slices of raw lemon all around as a border. Serve for luncheon or dinner. Ragout for Pilau a i.a (irecque.— Take some cold game or poultry, cut into neat dice shapes, and season with salt and one and one half ounces of grated I XII f 1*1 1 Ilia ■ <^ -^i- Parmesan cheese and a dust of pepper, and mix. Take four onions, peel, and cut tlieni into tiny dice shapes, two ounces of butter, two ounces of lean raw bacon cut into dice shapes, fry together until a nice golden color; mix with one ounce of fine flour, add three fourths of a pint of good-flavored stock, and simmer until tender; add the cut chicken, etc., boil up, and use. APPLE CHARLOTTE. Select six medium-sized Newton pippins, peel, core, and cut them into quarters; put them into a large saucepan, with two ounces of fresh butter and four ounces of powdered sugar, and ])lace over a moderate fire; toss them for two minutes, then moisten with a gill of white Avine, and grate with the peel of one half lemon; cover the saucepan, and let it cook for ten minutes, so that the liquid be almost entirely absorbed by the apples; remove from the fire, and put aside to cool. Take a three-pint charlotte-mold, line it, beginning at the bottom, with cut slices of American bread the thickness of a. silver dollar; glaze them well with melted butter, using a brush for the purpose, and sprinkle powdered sugar lightly over; then line the sides to the edge in the same Avay; fill the mold "with prepared apples, and cover with slices of bread; lay it on a baking-pan, and place it in a brisk oven for forty-flve minutes, or until the bread be a golden color, then take it out, lay a hot dessert-dish on top, turn it over, and remove the mold. Heat in a saucepan two ounces of apricot m:irmalade, with two talile- spoonfuls of maraschino and one of water; mix well, i)our it over the charlotte. and serve very hot. Gustave Beraud, Chef of Calumet Club, Chicago, Formerly Chef of William Astor, New York. 250 CUSTAKDS AND DESSERTS, SEA-MOSS FAKINE. This comes in small packages in a fine pawder. Take one level tablespoonful to cue quart of milk; set on the milk to boil, with one cupful of sugar and a pinch of salt; mix the moss farine smooth with a little cold milk, stir into the milk, and stir constantly until it boils; it must cook in a double vessel; let it boil only ten minutes; pour into a mold, and let it get cold. Eat with cream. Flavor with vanilla. • Christie Irving. BISQUE GLACE. Make a rich ice-cream in the proportion of one half gallon of cream and three fourths of a pound of sugar. Take one and one half dozen of stale macaroons or one dozen stale egg-kisses, pour a little creajn over them, and allow them to stand until they soften; beat until very fine. As the cream freezes, stir in the moistened cakes. Mrs. C. S. K., Springfield, Ohio. LITTLE BASKETS A LA LAVANUE. Petites Corheilles d la Lavenue. Prepare some Genoise paste (see recipe), and fill about three parts full some little molds; place the tins on a baking-sheet, and bake in a moderate oven for twenty-five to thirty minutes; then turn out, and when cool, cut out the inside with a small knife to- make a hollow, leaving the edges one eighth of an inch thick; place inside the space thus formed one leas^-poonful of apricot jam or other nice preserve; mask the outside of the molds with a little apricot jam, and then sprinkle over the jam some blanched and finely chopped pistachio-nuts; ornament the edges with a little icing by means of a forcing-bag and small rose-pipe; cut some uncrystallized angelica in lengths of about five inches, and about one fourth of an inch thick, and place these over the molds, lodging them between the cake and the jam, so as to forui handles; whip some cream very stiffly, sweeten it, and fiavor with vanilla essence, and by means of a forcing- bag and a large rose-pipe partly fill up the inside of the molds, cover the jam entirely, and form the cream into a rose pattern, on which sprinkle very lightly a little red-colored sugar made by mixing a little liquid carmine with some castor-sugar; dish up, and serve for a dinner or luncheon sweet or for any cold collation. CUSTARDS AND DESSERTS. 251 FLElJit, WITH MEIIIN(;UE. Fleitr cm Meringue. Have a plain or fancy tieiir-ring buttrrod, and place it on a buttered paper on a baking-tin, line the ring with short paste, prick it Avell on the bottom to prevent it blistering, trim it off (>v(>nly around the edges of the ring with a knife, and partly fill up the inside with a pastry custard; put a few little pieces of butter here and there on I he top to keep it moist, and bake in a moderate oven for twenty-five to thirty minutes, when th(^ custard should be a pretty golden color; then remove the fleur-ring, and maslc tlie top of the custard over Avith a layer of any nice jam; fill up the fleur with a stiff" meringue mixture, putting it on ornamentally by means of a forcing-bag and pipe, then dust over with icing-sugar from a dredge, and place it in a moderate oven for twelve to fifteen minutes to dry; then arrange neatly on the top some nice dried or fresh fruits, such as strawberries or cherries, dish on a paper or napkin, and serve for a dinner or luncheon sweet or for any cold collation. FPtENCII RICE. Cook slowly in a double boiler 1/4 pound of rice, 1 teacupful of sugar, 1 lemon, the gratint 1/2 pint of milk. 1 tablespoonful of butter, i/o teaspoonful of salt, 1 pint of water. When quite soft, remove from the fire. ai.id stir in two well-beaten eggs; bake twenty minutes in a pudding-dish, with crumbs on top of the mixture. ArPLE DAINTY. Wipe, quarter, pare and core apples; to each pint allow one third of a cupful of sugar, one third of a cupful of cold water, a speck of cloves; put into an earthen dish, cover tightly, and bake slowly eight or ten hours; when candied and deep red in color, pile lightly on a dish, pour over it a boiled custard made with three yolks, two tablespoonfuls of sugar, one half teaspoonful of vanilla and one pint of scalded milk; pile lightly over this the three whites beaten with one tablespoonful of powdered sugar and .a drop of vanilla. Miss Angelinc M. Weaver, Instructor Hyde Scliool Kitchen, Boston, Massachusetts, 252 CUSTARDS AND DESSERTS. OKANGE SOUFFLE. Peel and slice six oranges; put into a glass dish a layer of oranges, then one of sugar, and so on until all the orange is used, and let stand two hours; make a soft-boiled custard of yolks of three eggs, one pint of milk, sugar to suit the taste, with grating of orange-peel for flavor; pour over the orange when cool enough not to break the dish; beat the whites of the eggs to a stiff froth, stir in sugar, and put over the pudding. Kate Kilbourne, Indianapolis, Indiana. FLOWER CASES A LA CREME. Bouquetiers cl la Oreme. Make some nougat; when cooked, turn the mixture onto an oiled slab, roll it out with an oiled rolling-pin, and line some oiled dariol-molds with it very thinly, pressing well to the shapes; trim the edges, and when cool, turn out of the^ molds, and mask them lightly over the outsides with royal icing which is colored with a little carmine or cherry red; sprinkle this over with red-colored sugar, and ornament the edges of the bouquetiers with white rojj^al icing by sugai', then pears, and so on until the jar is full; then put in as much water as pistachio-nuts, and when ready to serve, fill up the centers with whipped cream, and garnish the top with crystallized rose-leaves and violets. Serve on a dish- paper or napkin for a dinner or luncheon sweet or for any cold collation. BAKED PEARS. Place in a. stone jar first a layer of pears (without paring), then a layer of sugar, then pears, and so on until the jar is full; then put in as much water as it will hold; bake three hoiu's. Nettie R., Wyoming. BLANC-MANGE. One quart of sweet milk, three tablespoonfiils of sugar, and boil together; then pour into this five tablespoonfuls of corn-starch, two eggs; beat the eggs with the corn-starch; flavor to suit the taste, and stir quickly before pouring into the molds. Mrs. N. A- p., Ridgeway, South Carolina, CUSTARDS AND DESSERTS. 253 CHAKLOTTE KUSSE. I suppose every one has a syllabub churn. If not, procure one from yoiu- tinner. It is also calkd a whip churn. Take one pint of sweet, fresh cream, ohurn it, and as rhe froth rises, skim off into a bowl, as much liquid cream will run from it which can be churned asain. You will find, too, it will become too thick to churn; then pour in sweet milk to thin the cream, and it will churn beautifully. After it is all churned and skimmed off into another boAvl to avoid the settlings, stir gently througli it one half cupful of sugar; have ready in soak one box, or a little less, of gelatin in very little water for at least one hour; drain from it the water, and dissolve in one half cupful of hot sweet milk; while cool- ing, beat separately two eggs, adding one half cupfid of sugar 1o the yolks; when very light, add the stiff whites and two tablespoonfuls of vanilla. If the gelatin has cooled, mix thoroughly with the egg, and pour at once into the wliipped cream. Line the bowl with ladyfingers, and pour in the charlotte. This is delightful, and sufficient for ten people. Mr.s. A. E. Kirtland, Autbor, Montgomery, Alabama. TIMBAL A LA MATHILD. Timhale a la Mathilde. Prejiare some choux paste, say one pint for twelve to fourteen persons, put it into a forcing-l)ag witl\ a large, plain pipe, and force the mixture out onto an ungreased baking-tin in rings about four inches in diameter; brush these all •over the top with whole beaten-up egg, and bake in a moderate oven for about thirty-five to forty minutes; then take them up, and arrange them one on the other in a pile on a paste bottom, fixing them together with a little icing or boiled sugar, and then prepare a meringue mixnire, and completely cover the timbal with this, as shown iu the engraving, witJi a bag and pipe, forming it in little ball sliapes, and forcing them out quite close together; dust it over with icing-sugar, using a dredge for the purpose, and tlien place it in a mod«>rate oven, and let the meringue get perfectly dry Avithour getting discolored, tlien dish up, and fill up the center with pastry custard, and serve chocolate sa\ice \\\ a boat, Serve hot or cold for dinner sweet pv coU] collation, 251: CUSTARDS AND DESSERTS. liOSAMOND TIMBAL. rrepai-e some Florence paste, and with it line a plain timbal or charlotte mold; put it aside until cold, then by mean.s of a palette-knife loosen it from the mold, turn it out, and ornament it, as shown in the engraving-, with rose- colored Vienna icing and very stiffly whipped cream, using a large rose-pipe, and small rose-pipe with a leaf-shaped pipe for the top edge; fill in the center of the timbal with alternate layers of chocolate, strawberry and maraschino ice-cream, smooth this over, and on the top of the shape arrange some stiffly Avhlpped cream flavored with vanilla essence and sweetened, using a forcing- bag and rose-pipe for the purpose; place here and there some chocolate vari- eties, arrange the timbal on a dish on a paper, and serve for a dinner or ball supper sweet. CHARLOTTE A LA CORA. Take a plain charlotte-mold, oil it, and line it with oiled paper, and arrange around it some vanilla or sponge finger-biscuits, trimming them as may be necessary to fix them nicely and evenly in the mold, then fill the mold up with a chocolate bavaroise, and put the mold aside in a cool place or on ice until the bavaroise is set; when ready to serve, dip the chailotte-mold into hot water for a moment, pass a cloth over the bottom to absorb any moisture, and turn the char- lotte out on a dish; remove the paper, and pour a thick apricot sauce over and around the charlotte, and sprinkle it with some blanched and shredded kernels of the pistachio-nut. This is a very nice swee.t, and is suitable for either luncheon or dinner. Bavaroise for Charlotte Cora.— Take one fourth of a pound of chocolate, cut up small, add a few drops of essence of vanilla, and put it into a saucepan. Avith two ounces of sugar and rather more than one half pint of milk; let it boil for about ten minutes, then dissolve in it one half ounce of finest leaf gelatin, and pour into it three raw yolks of eggs in a basin, keeping it stirred; then pom- it back into the saucepan, and stir it over the fire until it thickens, but do not let it boil, pass it through the sieve, and when it is getting cool, add to it one half pint of whipped cream and one wine-glassful of maraschino syrup, and pour it into the mold to set. Gustave Beraud, Chef of Calumet Club, Chicago, Formerly Chef of Will jam Astor, New York, ' CUSTARDS AND DESSERTS. 25[ MKLON A LA DUCIIESSE. Take oiio half pound of baked almonds, cliopptd luus six ouuci's of rice cream, two salt-spoonfuls of apple-green, six whole ej?gs, four ounces of sugar, two salt-spoonfuls of essence of vanilla; work the butter until like a cream, then add the rice cream, sugar, coloring and the eggs by degrees, and finally the almonds, and work all together for about fifteen ininutes. Butter and flour the two halves of a melon-mold, and half till thtnu with the above paste; bake for about one half to three (luarters of an hour in a moderate oven; turn the cakes out of the mold; when they are cool, trim them off evenly, so that when put together they will form a ball; scoop out the centers, and fill the spaces with apricot or strawberry jam and whipped cri'am, sweetened, and flavored with vanilla, place the t\A'o parts together, glaze the calce with noyau or maraschino glace colored with a little apple-green; dish on a border of nougat on a paper, garnish Avitli leaves, and serve. Gustave Beraud, Chef of Calumet Club, Chicago, Formerly Chef of William Astor. LITTLE NOUGAT BASKETS A LA DUCHESSE. Petites Corbeilles de Nougat ct la Duchesse. Line some little oiled oval dariol-molds with nougat paste about one eighth of au inch thick, trim them, and turn out the notigat cases to form the base of the baskets, and when quite cold, fill up the insides with whipped cream, using a bag and pipe for the purpose, form the lids and handles from the boiled sugar or angelica, garnish with small quarters of orange, whole ripe strawberries and cherries, or any nice fresh ripe fruit that is dipped into clear boiled sugar; if fresh fruits are not In season, dried ones may be used; arrange on a dish-paper or napkin, and serve for a dinjier or luncheon sweet or for aiij cold collation. PRINCE OF WALES CHARLOTTE. Lay thick slices of any kind of delicate cake in a deep pudding-dish; over this pour hot boiled custard made from the yolks of three eggs and one pint of milk, sweetened and flavored to taste. Do this several hours before the dish is to be served; just before serving, put a layer of sliced peaches or oranges over the cake; have the whites of the eggs beaten to a stiff froth, with a little sugar, and put over the fruit; put into the oven a few ininutes to brown. Mrs. P. P. Mast, SpringfieUl, Ohio. 256 etJSTARDS Al^D DESSERTS. ALMOND CHARLOTTE A LA BEATEICE. Charlotte d'Atnandes a la Beatrice. Take one pound of nougat paste, then turn it out onto an oiled slab or board, and roll out the mixture; cut up a portion into strips four or five inches long and one and one half inches wide; cut two plain rounds about four inches in diameter, and put these aside to use, one for the top and the other for the bottom of the charlotte; also stamp out some small rounds about the size -of a quarter to garnish the top and bottom; let these cool, then have some boiled sugar. and join the strips together in a well-oiled mold; leave these until set, then fill up the inside with a bavaroise mixture, as below; let this set. then turn out, and fasten on the bottom and top made of prepared paste, using the boiled sugar for the purpose; garnish tastefully with the I'ttle rounds of the paste, and ornament the charlotte with royal icing, using a small rose-pipe and forcing-bag for the purpose. This is a nice sweet to serve for a dinner or any cold collation. Bavaroise for Aljiokd Ciiaei.otte a la Beatrice. — Put into a stew-pan> one half pint of milk, with two ounces of castor-sugar and half a split pod of" vanilla, stand in the bain-marie to infuse for about ten minutes, then mix witli it one half ounce of gelatin, and stir until this is dissolved; mix three yolks of' eggs in a basin, and stir the above mixture onto them, return to the bain-marie,., and stir until it thickens, then tammy, and when cool, mix in a wine-glassful of" cherry syrup, one half wine-glassful of rum or brandy and one half pint of stiffly whipped cream; divide this mixture into three parts, color one with a, little sap-green, one with carmine, and leave the other part white; then pour- these mixtures into the charlotte-case in alternate layers as they are getting set.. TIMBAL A LA FLORENCE. Timbale a la Florence. Put more than one half pound of Valencia almonds into a stew-pan, witn- sufficient cold water to cover them; bring to a boil, then rinse them in cold water; strain this off, and rub them in a cloth to lake off the skins; chop up CUSTARDS AND DESSERTS. 257 the almonds quite fine, and put them into a stew-pan, with one half pound of fine sugar, two tablespoonfuls of brandy, one tablespoonful of strained lemon- juiee, and sufticient liciuid carmine to make it a nice red color; stir these all together over the Are for seven or eight minutes, when they will be almost dry; then talve a well-oiled mold, and arrange in it the above mixture about three fourths of an inch thick, quickly pressing it to the mold with a slightly oiled lemon; trim the top evenly, then put aside until (luite cold; remove from the mold (loosening it with a small-poinled knife), and put the almond case on a dish-paper on the dish in which it will be sersed; fill up the inside Avilh a I)avaroise mixture, putting this into the case when it is beginning to set. Take some Vienna icing flavored with chocolate in the proportion of one ounce of the chocolate to one half pound of icing-sugar, and some more flavored with vanilla essence; put them separately into forcing-bags with rose-pipes, and ornament the case with these mixtures, as in the engraving, then arrange some crys- tallized violets here and there on the icing (these give a very pretty effect to the dish); when ornamented, put the timbal into a cool place for several hours to allow the icing to become set; then serve for a dinner sweet or for a ball supper, etc. VOL-AU-VENT A LA PRINCE GEORGE. Vol- au-veni d, la Prince George. Prepare some puff paste, say three fourths of a pound, for a vol-au-vent for eight persons, and roll it out about one half inch thick; stamp out four pieces with a vol-au-vent cutter which has been dipped into boiling water, so that it outs the paste evenly; wet a baking-tin all over Avith cold water, place the pieces of paste on it, leaving two pieces whole, and removing the centers from the other two pieces by means of a small-sized vol-au vent cutter; put the center pieces likewise on the balving-tin; brusli the paste over with the whole beateu- up egg, and bake in a quick oven for fifteen to twenty minutes; take up, place the two whole pieces one on the other, and fasten them together with the luting- paste, and then on top of them place the two pieces from which the centers were removed, and fasten them together with the paste; whip three or fom* whites of eggs stiff, with a pinch of salt, put it into a forcing-bag wltla a rose- pipe, and ornament the vol-au-vent with it, as shown in the engraving, in lines up the sides and on the top, and on the whipped egg arrange alternately little 258 CUSTARDS AND DESSERTS. bunches of chopped cooked ham or tongue and bhmched and chopped pistachios; put the vol-au-veut in a very moderate oven for about fifteen minutes to dry the white of egg and fixing-paste; tiieu dish up on a hot dish on a dish-paper or naplvin. fill up the hollow center with the ragout, as below, place one of the center pieces of paste on the ragout, and serve either hot or cold. Eagout for Vol-au-vekt a la Prince George.— Take three fourths of a pound altogether of coolved chicken, rabbit, sweetbread, cooked ham or tongue, calves' brains left from any previous meal, cut all into pieces about the size of a nickel, and mix them Avith a thick veloute sauce; make all hot in the bain- marie, and fill in the vol-au-vent case Avith it. LITTLE NOUGAT BASKETS A LA DUREK. Petites Corbeilles de Nougat a la Diirer. Well oil some fluted basket-molds, and line them thinly with nougat paste; Avhen this is cool, turn the nougats, and stick the two parts of the baskets together with a little boiled sugar; mask the bottom part of the basket with a little royal icing, sprinkle this with a few finely shredded pistachio-nuts, and fill up the inside of the baskets by means of a forcing-bag and pipe with colored garnishing-cream, garnish Avith fruits, such as straAA^berries, cherries, etc., that haA'^e been first dipped into boiling sugar and alloAved to get cold; dish up on a dish-paper, and serve for a sweet for dinner or any cold collation. CUSTARDS AND DESSERTS. 259 SI'UN SUGAR. Put ouo half pound of watov autl one pound of best cane loaf-sugar into a per- fectly clean copper sugar-boiler or thick stew-pan, cover the pan over, bring to a boil, remove any scum as it arises from time to time, and continue boiling until the liquid forms a thick-bubbled appeai'ance (commonly called the crack); then take a small portion on a clean knife or spoon (or the finger may be used, but it must be Avell wetted with cold water and used quickly), and plunge it inuue- diately into cold water, and if it is then quite biittle, and leaves the knife or spoon or finger quite clear, it is ready for spinning. If it clings or is at all soft or pliable, continue the boiling until as above. When ready, take a small portion on a fork or spoon, and rapidly tlu'ow it to and fro over a sliglitl^' oiled rolling-pjn; continue until sufficient threads of sugay pre obtajnec], 260 CUSTARDS AND DESSERTS. FLEUR A LA FLORENCE. Fleur ci la Florence. Take a square fleur-mold, oil it well, and line it about one fourth of an inch thick with Florence paste, pressing this well to the mold; trim ofE the edges neatly, and when the paste is cold and firm, remove the pegs from the mold, take away the fleur-tin, and ornament the edges of the paste by means of a forcing-bag and small rose-pipe with royal icing; place the case on the dish in which it is to be served, arrange'around the inside, as in the engraving, cornets prepared as in recipe, page 274, but color the cornet paste with six or eight drops of liquid carmine, and fill up the center with a maeedoine of fruits; fill the cornets with vanilla-flavored whipped cream for garnishing, using a forcing- bag and rose-pipe for the purpose, and arrange some of the same cream on the top of the maeedoine of fruits. Serve for a dinner sweet or for ball supper. PASTRY POTATOES. Pommes de Terre Patisseries. Put into a stew-pan three ounces of castor-sugar, one ounce of finely powderd chocolate rubbed through a wire sieve, four large eggs, and whip these together over boiling water until the mixture is quite warm, then remove the pan, and Avhip the contepts off the water yntil the mixttire is like a thick batter rrSTARDS AND DEBSERTS. 2(31 ami quite cold; add to it tliroe ounces of line flour that have beeu passed tlirouj;li a sieve aud warmed. Have a bakiug-tiu brushed over with warm butter, and then lined with paper, brusli the paper also over with butter, and dust it over with line Hour and castor-sugar mixed in e(iual quantities; pour the mixture into This pan about one fourth of an incli thiclv, and ));ilve it in a moderate oven for al)out one half liour; tlien turn out, and wlien cold, rub it all into crumbs, and mix witli it two tablespoonfuls of apricot, strawberry or raspl)erry jam, which should be first rubbed througli a sieve; add about tAvelve drops of essence of vanilla, and mix it into a paste in a basin; then take portions of the mixture, about one dessert-spoonful, flatten it out with the hand, using a little icing- sugar for the purpose, and inside the paste place one or two uncrystallized cherries, then roll up into the form of a very small potato. Have some almond icing, and witli it completely cover the first preparation, making the almond covering perfectly smooth, and working it witli icing-sugar, then roll the jiotato into chocolate that has been grated and rubbed through a sieve; roll the potato well into the chocolate, and then with the point of a small knife make little impressions to represent the eyes of the potato; leave them on a pastry-rack, and when the almond icing is set and feels firm, dish up the potatoes, as in the design, with a few little green leaves; these will keep well for a week or two if kept in a dry place, and are nice to use for a sweet or for dessert or any cold collation. Quantities given will be enough for fourteen to sixteen persons. 8TR.VWBERRY SOUFFLE A LA CALUMET CLUB. - Take three fourths of a pint of fresh strawberry pulp that has Ijeen rubbed through a sieve, then iuix Avith two and one half ounces of finely sifted fiour, two ounces of butter, one gill of cream, three fourths of a pound of sugar, a few drops of essence of vanilla, aud enough liquid carmine to make it a pretty red color, and four yolks of raw eggs; stir together over the fire tmtil the mixture Ijoils, then add three fourths of a pound of sliced ripe strawberries, and six whites of eggs that are whipped stiff, with a pinch of salt; pour the mixture into a souHie-tiu or pie-dish, place a band of buttered paper around the tin or dish, bake in the oven about tweaty minutes; dust it with icing-stigar; when cooked, remove the paper, place a folded napkin over the dish, and serve it in a hot dish, with a puree of iced strawberries, handed in a sauce boat or glass for dinner or luncheon. Gustave Beraud, Chef of Calumet Club, Chicago, Formerly Chef of William Astor, New York. FRESH PEACHES. Choose large, fresh, ripe and juicy peaches, pare, and cut them into two or three pieces, sprinkle them with granulated sugar; put them into a freezer, and half freeze them, which will take an hour or more. Do not take them from the freezer until ready to serve, then sprinkle over a little more sugar, and serve in a glass dish. Canned peacheg may be used in the same way. BANANAS. Peel and slice them, heap them up in a glass dish, and serve raw with fine sugar and cream. Some like them sliced in with strawberries or oranges, while others eat them as you would an apple, ;i()2 CUSTAIiDS AND JIKSSKJITS. ICES, CREAMS, SHERBETS, ETC. LJOAIOiN-ICK. One ,i4;ill()ii of vvMlcr .-iiid Coui- poiiiids of ,sii«;ii-, well boiled and skiiiiiiKMl; Avlii'ii cold, add the juice ol' a dozen lemons and the sliced i-ind of eiKlil, ''ind let infnse one lioui-; strain into tiie freezer without pressing, and stir in lightly the well-l>eaten whites of twelv(! eggs. MiH. J. li. Wood, Bellevuo, Ohio. FKDOltA IU)MP,. Bornbc fi La I'^edora, Prepare a. pni'ee of a|»ples, as below, and when cool, freeze it, and line a l»()Mit)-iiiol(l about one foui'lh of an inch tliick with it; tlien till up tlie center of llie mold Willi a cherry or mai'aschino mousse mixture, put the cover on the mold, and place it in the charged ice-cav(> for about three and one half hours, during which time turn it around occasionally; when sutlicicntly frozen, take out (lie mold, dip it into cold water, remove the cover, pass a cl(>an cloth over the bottom to absoi'l) any moisture, and turn out the bomb on a paper or napkin onto a, cold dish. (Jarnish with small shapes of chocolate or colTee ice-cream, and serve for dinner or dessert ice. AiM'LK ruKEK Foii Fkdoua BoMi?.— Take two pounds of good cooking-ap))les, l)eel and slice them, and put them into a stew-pan, witli one (piart of water, the peel and juice of two lemons, a piece of crushed cinnamon about one inch long, one or two bay-leaves and six onnc(>s of sugar. (V)lor a. pale salmon with carm!n«>, boil all together into a. ])U1'(h>, rub this through the tannny, and when cool, paiMly freeze it, then mix it with one half pint of stitlly whipped crealn; refreeze, and use. okan(;e-ice. Boil one and one half cupfuls of sugar in a (piart of water, skimming when necessary; when cold, add the juice of one half dozen oranges; steep, the rinds iii a little water, and strain Into tlie rest; add the rind and juice of a lemon, and strain into the freezer, and freeze lik(> ice-cream, (Jhulys RoiiiHliio, Cleveland, Ohio. CU.StAliDS AND DKSSEliT.S. 208 KASI'l'.KKJtV WATIOK-ICIO. Mix ouo pound of su^iMr niid I1h> Juice of two lemons witli one S AND DESSERTS. FILLING. Two C'lipfiiLs of su.«ar, one half t-upful of water boiled until it will make a; stiff thread, pour on the stiff whites of two eggs, beat until stiff, flavor, and spread over the cake; sprinkle with freshly grated cocoanut each layer and over the top. Mrs. A. E. Kirtlatid, Author of "Mrs. Kirtland's Cook Book," Montgomery, Alabama.. RAISIN FILLING FOR LAYER CAKES. One teacLipful of coffee-sugar and three tablespoonfuls of water boiled five- minutes; beat the Avhites of two eggs to a stitf froth, and pour the boiling syrupy OA'er it; seed and chop one half pound of raisins, and beat all together until cold.. Stella. FROSTING. Break the whites of two eggs into a boAvl without beating; add one table- spoonful of corn-starch and pulverized sugar enough to make it quite stiff. It will dry sufficiently in a few minutes. CHOCOLATE FROSTING. Melt one square or one ounce of plain chocolate in a 'bowl over the tea-kettle, then add two and one half tablespoonfuls of cold water, one cupful of confec- tioners' sugar and one fourth of a teaspoouful of cinnamon; spread on the cake while Avarm. Enough for one small sheet. Mrs, G. L. Green, Formerly Principal Boston Y. M. C. A. School of Cookery, now Teacher of Cooking in the High School, Concord, New Hampshire. FROSTING FOR A SMALL SHEET OF CAKE. Two tablespoonfuls of cold water, with confectioners' sugar (not powdered) enough to make it spread nicely without running, and a little of any kind of flavoring added, makes a. much nicer, softer frosting than wiien the whites of eggs are used. Do not spread until the cake is entirely cold. If you wish a very handsome as well as toothsome flnish for the top of the cake, sprinkle the icing thickly, while moist, with chopped English walnuts, citron and candied cherries, mixed. Mrs. G. L. Green, Formerly Principal Boston Y. M. C. A. School of Cookery, now Teacher of Cooking in the High School, Concord, New Hampshire. TUTTI-FRUTTI FROSTING. Boil one half teacupful of Avater with three cupfuls of white sugar until it is very thick and waxy; beat the whites of two eggs to a stiff frotli, and pour the syrup over them, beating until it is cool; then add one half pound of finely chopped almonds, one small lialf teacupful of large raisins and a little citron, sliced thin. This is very nice for sponge-cake. SHORT PASTE FOR FRUIT TARTS, ETC. One half pound of flour, one ounce of creme de riz, four ounces of butter, one ounce of castor-sugar, one yolk of egg; rub the flour and butter together until smooth, then add the sugar and the egg and one fourth of an ounce of baking- powder; mix with cold water into a very stiff paste, roll oni, and use. CUSTARDS AND DESSERTS. 271 VVVF PASTE. For QUO pound of Hour take one pound of l)utl<'r, or i):ut butter and part lard; mix a pinch of salt with tlie tlour, and iiialco it into a stiff paste with cold water; the i)aste should be as near as ])ossible to tlie consistency of the fat; roll tlie paste out to about the size of a larsj;e meat-plate; press any water from the fat, and then worlc it with the Iiand into a, ball, usinj;" a very little Hour; put tlie fat into the paste, and press it out to about half the size of the paste; then Avrap the fat up in the paste, and put it aAyay in a cool place for about one hour, then roll it out straight four times; repeat the rolling- twice; let the paste lie for the same time between each turn, then use. SHORT TASTE FOR CROUSTADES. Four ounces of butter rubbed into one half pound of fine flour, mixed with cue raw yolk of egg and a pinch of salt, then made into a stiflf paste with cold water; roll out, and use. CllOIiX PASTE. Put one half pint of water into a stew-pan, with four ounces of butter and two ounces of castor-sugar, bring to a boil, then mix into it five ounces of fiuti flour that has been rubbed through a sieve, stir well together, and stand on the stove to cook for ten minutes, occasionally stirring it; when cooked, remove from the stove, and let the mixture cool, then mix in l)y degrees three whole eggs and six or eight drops of essence of vanilla, and use. ANCHOVY BISCUIT PASTE. Rub two ounces of flour Avith three fourths of an ounce of butter until (piite smooth, then add to it a salt-si)oonful of essence of anchovy, about eight drops of carmine, a tiny dust of red pepper, a pinch of baking-powder and half an egg; mix all Avith one teaspoouful of cold water, then roll out thin, and use. LUTINCx-PASTE. Mix half a wliite of an o'j^g into a sticky paste with a little Hour, color witli a few drops of saffron, and use. NOITIAT PASTE. Take one half pound of blanc!ied and finely choi)ped or shredded dried almonds, one half pound of castor-sugar and two tablespoonfuls of sti-ained lemon-juice; put the sugar and lemon-juice into a stew-pan together, and boil them until a nice golden color, stirring all tlie time, then mix in the almonds. stir on the fire until the mixture reboils, tlien use at once. FLORENCE PASTE. Take one half pound of blanched and finely chopped almonds, put them into a steAV-pan, with one half pound of sugar, three tablespoonfuls of brandy, or any liipior, the juice of one large lemon and one tablesiioonful of liquid carmine; stir this continually all together over the fire for seven or eight minutes, then use at once Avhile hot. 272 CUSTARDS AND DESSERTS. / GENOISE PASTE. One half pouud of good butter and the finely chopped peel of one lemon, and Avork them in a basin with a Avooden spoon until white and lilie cream; then add. one half pound of sugar, and work them together for about ten minutes, and then mix by degrees five small whole raw eggs and one half pound of sifted fine flour, adding one egg and about one tablespoonful of flour at a time, and lastly one eighth of an ounce of baking-powder; put it into a buttered saute-pan, and bake for about thirty minutes, then turn out, and when cool, stamp out, and use. ALMOND ICING. To two and one half pounds of very finely chopped almonds add three and three fourths pounds of finest icing-sugar, mix in seven or eight raw whites of eggs, one wine-glassful of white rum and one tea spoonful of essence of vanilla; Avork into a stiff, dry paste, and use. ROYAL ICING. To tAvo and one half pounds of icing-sugar put seven or eight whites of fresh eggs and one half tablespoonful of strained lemon-juice, A\'ork for fifteen to tAventy minutes with a clean wooden spoon into a smooth, thick paste, and put onto the cake Avith a clean palette-knife, occasionally dipping this into cold Avater. Cakes should be covered one day, and ornamented the next. VIENNA ICING. Ten ounces of icing-sugar and one fourth of a pound of butter worked with a AA^ooden spoon until smooth; mix with one small Avine-glassful of mixed white rum and maraschino, Avork it until like cream, then use. This may be flavored and colored according to taste. VIENNA CHOCOLATE ICING. To three fourths of a pound of icing-sugar add one half pound of fresh butter, one fourth of a pound of finely powdered chocolate, a little coffee broAvn and about one half wine-glassful of brandy or liquor; mix all with a wooden spoon for about fifteen minutes, aa hen it Avill present a creamy appearance, and is ready for use. GLACE. Take three fourths of a pound of icing-sugar, one and one half tablespoonfuls of noyau or noyau syrup, one and one half tablespoonfuls of orange-flower Avater; mix just AA'arm, and use, coloring to any desired shade. COFFEE GLACE. Mix three fourths of a pound of icing-sugar Avith one and one half table- spoonfuls of strong coffee or essence of coffee and one and one half tablespoon- fuls of hot AA^ater; just mix, and AA^arm, then use at once. MARASCHINO GLACE. Put into a stew-pan three fourths of a pound of icing-sugar, then mix in three tablespoonfuls of maraschino, stir over the fire until just warm, then use. Noyau or any other liquor can be used similarly. CUSTARDS AND DESSERTS. 273 (JAKNISIllNC-CltEAM. Whip one half pint of double fivaiii until stiff, then add to It one ounce of ca.stor-suj>ai" and a little vanilla essence, and use. It can be colored or left plain, or mottled l)y adding a few drops of carmine drops or sap-grecu, and then draw- ing a forlv through it. SNOW CKEAM. Put one pint of cold water into a basin or stew-pan, with one fourth of a pint of double cream, the strained juice of one lemon and two ounces of castor-sugar; whip tliis mixture quiclcly witli a whisk until the top is frothy like snow, remove the froth with a slice, and place it on a hair-sieve to drain; repeat the whipping- while any froth is obtainable; then when ready to serve, take it gently from the sieve with a slice or spoon, and use. MAKASCHINO MOUSSE. Put into a whipping-pan ten raw yolks of eggs, three whites of eggs, one wine-glassful of sherry liquor, two ounces of castor-sugar and one dessert-spoon- ful of vanilla essence; whip these over boiling Avater until tJie mixture is warm, then reu)ove the pan from the fire, and continue tlie Avhipping until the mixture is cold and thick; add to it one half pint of slightly sweetened, stittly wliipped cream, and put it into a mousse-mold that has been in tlie charged ice-cave for about a quarter of an hour; put the cover on the mold, place it on the bottom of the cave, and freeze the mousse for about four and one h;ilf hours, giving the mold an occasional turn around so that the mousse becomes evenly frozen; when frozen, dip the mold into cold water, remove the cover, pass a clean cloth over the bottom to absorb any moisture, and turn out onto a cold dish on a paper. Serve for a dinner sweet or for dessert. CAKE-BOTTOM. Kill* two ounces of butter into half a i»ound of flour until smooth, then add two ounces of sugar and one 02;spoonfuls of butt(>r, 14 teaspoonful of soda, 2 tablespooufuls of mill':. Flavor to suit the taste. Mix the colors accordiu,u- to .your choice. This uiakes a medium-sized loaf. H. W. H., Coriiitb, New York. FllUIT-CAKE. 7 esrgs, 1 pound of currants, 1 cupfid of sugar, 1 pound of blanched almonds, 1 cupful of butter, 1 tablespoonful of nutmej--, 1/2 cui)ful of molasses with 1 tablespoonful of cinnamon, ^2 teas])oonful of soda in it, Vj tablespoonful of cloves, y^ ))ound of citron, 1 ipiart of sifted flour, 1 pound of raisins. Flavor with about five drops of almond essence. Beat the eggs separately; put whites in the last thing before putting it into the pan; have the currants washed and dried the day before; seed and chop the raisins. Bake two hours in a moderate oven. Uliristie Irving. WHITE FIIUIT-CAKE. Tlie whites of twelve eggs, two cupfuls of powdered sugar, one cupful of butter, one cupful of SAveet cream, five cupfuls of flour, one and one half tea- spoonfuls of soda or four teaspoonfuls of cream of tartar, five teaspoonfuls of baking-powder, two pounds of chopped almonds, one pound of finely cut citron, one pound of grated cocoanut, two tablespooufuls of rose-water, one teaspoonful of lemon extract, one slice of sugared orange-peel, sliced. Bake carefully lu a moderate oven until it is thoroughly done. Mrs. C. S. K., .Springfield, Ohio. BLACK r^RTTIT-CAKE. Cream one pound of sugar and one pound of butter until light; then add ten well-beaten eggs and one pound of flour, reserving some of it to flour the fruit; spice the batter with nutmeg, cinnamon and cloves, two pounds of raisins, two pounds of well- washed currants, one pound of small-cut citron, one pound of small-cut English walnuts (in shell), one pound of dried figs, cut small; seed, and cut small the raisins. ^Ilx all your fruit, add part of one pound of flour to it, and flour the fruit well, so it does not stick together; stir into your batter; noM- add one cupful of cold water in which one teaspoonful of soda has been dissolved. You will find this very fine. The water prevents Its being dry. Mrs. A. E. Kirtland, Author of " Mrs. Kirtland's Cook Book," Montgomery, Alabama. 280 CAKES, COOKIES AND FKITTEES. WEDDING FKUIT-C A KE. 10 eggs, 5 level cupfuls of brown sugar, y^ pint of molasses, 3 teacnpfuls of soft butter, 1 lemon, 1 pound of figs, 1 pound of citron, 2 pounds of currants, 1 quart of flour. This is a large recipe, and maltes two erate oven for two or three hoars. Kate McL , Springfield, Ohio. 3% pounds of raisins, 1 heaping tablespoouful of ground cinnamon, 1 heaping tablespoouful of ground cloves, 1 heaping tablespoouful of mace, 1 grated nutmeg, % teaspoonful of soda, large ealies. Bake carefully in a mod- PROGRESS CAKE. Gateau Pr ogres. Put into an egg-bowl eight whole eggs, tAvelve ounces of sugar and the finely chopped peel of one lemon; whip these over boiling water until the mixture is quite warm; then remove frona the fire, and continue the whipping until the contents are thicli and cold; add to it eight ounces of fine flour that has been sifted and warmed, mixing this in gently with a wooden spoon. Prepare a calie- tin for halving by rubbing it over Avith warm butter, and lining it with buttered kitchen-paper, then dusting it over Avith fine flour and castor-sugar mixed in equal quantities; put the prepared mixture into the tin, and bake it in a moderate oven for one and one quarter hours, then take up, turn out the cake onto a pasti-y-rack, and let it remain until cold; then cut it into rounds about one half inch thick; spread the slices alternately, one with chocolate icing, and so on until all are masked; then arrange the cake again in its original form, trim the out- side neatly, and mask it over entirely with marascliino glace; let this remain until set, and then with forcing-bngs and rose-pipes ornament the cake, as in the engraving, with the same icings, and dish up on a fancy dish-paper. Serve for a sweet for dinner or luncheon or for a ball supper. CAKES, COOKIES AND FRITTERS. 281 JELLY-CAKE. Take the whites of eight eg-.i;s, two eupfuls of sugar, one lialf cupful of buttt>r, tlir(>o fourths of a cupful of sweet luillc, two and one half cupfuls of flour, two heaping teaspoonfuls of baking-powder. Beat the Avhites of the eggs to a. froth; beat the butter and sugar to a cream; divide Into tliree or four eipial parts, and bake in jelly-pans; when done, spread with jelly, and pile one cake above the other. L. H. Beedy, Postville, Iowa. LEMON-JELLY CAKE. % cupful of butter, 2 eupfuls of sugar, 3 eggs, 1 cii])ful of milk, 3 eupfuls of flour. 2 teaspoonfuls of baking-powder. 1 teaspoonful of lemon extract. Bake in four or live layers, as you choose, and put between them lemon jelly made as follows: The grated rind of one and the juice of tv>o lemons, one cup- ful of sugar, one egg, one lialf cupful of water, one teaspocnful of butter and one heaping tablespoonful of flour cooked over hot water until they tliicken; cool before spreading. Mrs. G. L. Green, Formerly Principal Boston Y. M. C. A. Sehool of Cookery, now Teaclier of Cooking in the High School, Concoi'd, New Hampshire. FIG CAKE. V-i f-npful of butter, 1% eupfuls of sugar, 2 eupfuls of flour, \y-2, teafr's cliocolatc, and mix it Avith one half cupful of milk and the yolk of one eiX'j;; [)ut it on the back part of the stoA^e to dissoh'e and lu'at through; AA'heu tlioroughly AA-arnied, set it off to cool AAdiile preparing the cake. Take two eggs, the yolk of one haAing been used, tAA'o cupfuls of sugar, one cupful of butter, one teaspoonful of soda dissoh-ed in a little AA'ater; add the «'hocolate, and flour enough to make a thiu batter that AA'ill pour smooth. Bake carefully. Mrs. J. Willis, Springfield, Ohio. JELLY OR CHOCOLATE CAKE. 4 eggs, 1/4 cupful of milk, 2 cupfuls of sugar, 1 teaspoonful of soda, 1 cupful of butter, 2 teaspooufuls of cream of tartar or 3 cupfuls of flour, 2 teaspooufuls of baking-poAA'dcr. Bake in jelly-tins, and spread AA'ith jelly or chocolate prepared in this AA'ay: Take one fourth of a cake of grated baker's chocolate, one half cupful of milk, one half cupful of sugar, one teaspoonful of A'auilla, one heaping teaspoonful of corn-starch; put the chocolate, sugar and milk on tlie stoA^e in a saucepan, and just let it boil; add the corn-starch, and after taking it off the stoAc, add tlie A^anilla; AA'hen cool, spread betAAcen the cakes; ice the top or sift poAvdered sugar OA'er it. SrONGE-CAKE. Beat the yolks of two eggs until thick and the AA'hites to a stiff froth; mix nearly all of one cupful of sugar AAnth the AA'hites, the remainder AA-itli the yolks, and tlien beat the tAA^o together; add one fourth of a teaspoonful of salt, one tea- spoonful of lemon extract, and one cupful of flour iu AA'hich has been mixed one generous teaspoonful of baklng-poAA'der; lastlj^ add one half cupful of boiling AA'ater. Bake thirty minutes. Mrs. G. L. Green, Formerly Principal of Boston Y. M. C. A. School of Cookery, now Teacher of Cooking in the High School, Concord, New Hampshire. WHITE-MOUNTAIN CAKE. Y'olks of three eggs, whites of two, two cupfuls of flour and one and one fourth teaspooufuls of baking-poAA'der. T'se the third white for jnaking your frosting; bake in small cups or pans, filling them half full; put half an English AA'alnut on each before baking; frost over the nuts after taking from the pans. This rule malces eighteen calces. Miss Harriott T, Ward, Scientific and Special Teacher of Cooking, Boston^ 284 CAKES, COOKIES AND FRITTERS. IMPERIAL CAKE. GMeau S V Imperiale. Whip twelve whole eggs, one pound of castor-sugar and two ounces of vanilla sugar over boiling water until the mixture is warm, then remove it from the fire, and whip it until cold and thicli; add twelve ounces of finely sifted flour, four ounces of finely chopped desiccated cocoanut, and mix well; then divide the mixture into three parts; color one part with carmine, and flavor it with six or eight drops of essence of almonds; color the second portion with sap-green, and flavor it with essence of lemon, and leave the third portion white; sprinlile over each a little more cocoanut, place each portion separately in a saate-pan or round baking-tin about eight inches wide by two inches deep, and bake in a moderate oven for about one half hour; when cooked, turn out, and leave until cold, then cut each into tw-o slices horizontally, spread a layer of Vienna icing flavored with chocolate over each of the red-colored portions, arrange a layer of Vienna icing over the green-colored portions and a layer of rose-colored Vienna icing over the white parts; then place each slice of the cake one on top of the other, arrange the different colors effectively. Prepare a paste bottom about one inch thick and the same size as the cake, and bake it until a nice golden color; then place the prepared cakes in this, glaze it with maraschino glace, and leave it until set; then by means of a forcing-bag and rose and plain pipes ornament the top and sides, as in the engraving, with Vienna icing and rose-colored Vienna icing, and put it aside until the next day to dry. Dish up on a round silver dish on a gold or silver dessert-paper, and serve for a ball supper or afternoon party, etc. ANGEL'S-FOOD. 11 eggs, the whites, 1 teaspoonful of cream of tartar, 1% cupf uls of sifted powdered sugar, 1 teaspoonful of vanilla, 1 cupful of flour, A pinch of salt. Sift the flour, cream of tartar, sugar and salt together four or five times; beat the eggs in a large platter to a stiff froth, then add the sifted flour gradually on the platter with the eggs. Don't let it stand a minute after it is thoroughly mixed; bake forty minutes in a moderate oven. Try it with a straw, and if not done, let it bake a few minutes longer. Do not open the oven door until the ca,ke has been in the oven fifteen minutes. Miss Stella Reid, Jackson, Micbigan, CAKES, COOKIES AND FRITTERS. 285 ANGEL'S-FOOD. 1 pound of pulverized sugai-, 3 teaspoonfuls of creaui of tartiir, 1/4 pound of corn-starch, i/4 pound of flour, , y-i teaspoonful of essence of vanilla, 15 whites of eggs. Whip the whites to a stiff froth, add one third of a pound of pulverized sugar, and whip well; the reniaiuing two thirds of a pound of sugar, the flour and corn-starch must be mixed thoroughly and sifted three times, add all at once to the froth, mix well, add tlie vanilla, and put it Into a perfectly dry pan. Kalce in a moderate oven about forty-five minutes, then turn the pan upside down on a clean sheet of paper, and Avithin a few hours the cake will drop on the paper. N. B.— Never grease the pan, or attempt to remove the calve while warm. Eugene Stuyvesant Howard, Member of tVie Universal Cookery and Food Association, London, England, and Clief de Cuisine, Louisville Hotel, Louisvjlle, Kentucky. CREAM CAKE. Beat two eggs in a teacup, and fill the cup with sweet cream. 1 cupful of sugar, 1 teaspoonful of cream of tartar. 1 teaspoonful of baking-powder or 1 cupful of flour, y-y teaspoonful of soda. Flavor with lemon, and bake in a moderately heated oven. M. C. A. Gould, Rock Rift, New York. LAYER CREAM CAKE. eggs, 2 cupfuls of flour, 2 cupfuls of sugar, 2 tablespoonfuls of cream of tartar, 2 tablespoonfuls of water, 1 teaspoonful of soda. Bake twenty minutes with a quick fire, and when cold, cut it in two; then spread on the cream made after the following recipe: 2 eggs, 1 cupful of sugar, y-i cupful of corn-starch. Beat these ingredients well, and pour it into one pint of boiling milk; flavor with the grated rind and juice of a lemon or a teaspoonful of the extract of lemon. Half of the above quantity makes a nice cake for a small family. Mrs. M. E., Creston, Iowa. MARY'S COCOANUT CAKE. 6 eggs, the whites, 3 cupfuls of flour, 2 cupfuls of powdered sugar, 2 teaspoonfuls of baking powder 74 of a cupful of butter, 1 cupful of sweet milk, 1 teaspoonful of lemon essence. Bake this as loaf cake, and the next day cut off the upper and lower crusts, trim the brown off the sides, and slice it into foiu- layers; grate two cocoanuts, and put in the icing; spread each layer, the top and sides, with plenty of the icing. When cut, it will be perfectly white all thi'ough, and a very handsome cake. Mrs. A. Winger, Springfield, Ohio. 286 CAKES, COOKIES AND FRITTERS. CARAMEL CAKE. Two cupfuls of sugar, one cupful of butter, one cupful of luilk, three ami one h.-ilf cupfuls of flaur, the whites of seveu eggs, two heaping teaspoonfuls of baking-powder; flavor with vanilla; bake in three layers. Filling— One cupful of dark brown sugar aiid one cupful of white sugar,, mixed; cover it wi-ll with water, and let it boil to a candy that will break against the cup when you try it in cold water; then add two tablespoonfuls of sweet cream and one heaping teaspoonful of Initter, beat it very thoroughly in a cool place until the mixture is cool enough to spread; flavor with vanilla just before spreading. NEArOLlTAN CAKE. Odteau Napolitaine. Take one pound of fine flour that has been sifted, rub into it one half pound of good butter until quite smooth, and mix into it one half pound of castor- sug:ir, one half pound of very finely chopped blanched sweet alnionds, fou^r raw yolks of eggs, three large tablespoonfuls of orange-flower Avater and about twelve drops of essence of vanilla, and work it into a very stiff paste with cream or milk; roll the mixture out about one fourth of an inch thick, and stamp out of it rings about six inches in diameter outside; place these rings on a wetted baking- tin, and prick them all over with a pricker or fork, brush over lightly with new milk, put them into a moderate oven, and bake for fifteen to twenty minutes until a pretty fawn color; take them from the tin, and put them separately on the table to be pressed under a board with a heavy weight on top, and leave them until cold; arrange them one on top of the other with a little apricot or any nice jam between each ring; when all the pieces are iilaced together, trim off all around any irregular pieces from the outside. Prepare an apricot glace, or of any other nice jam, and by means of a paste-brush brxish the cake all over with it; let this get set, ami then place it on a paste bottom ornamented with icing, and then oimament the cake with the icing by means of a forcing-bag and pipe, and garnish Avith little pieces of dried cherries and angelica, or any other nice fruit, and dish up on a pretty dish-paper. This cake can be served for a dinner sweet or for any cold collation, and may be fille<3 with whii)i)ed cream ,sw(>etei)ed and flavor(>d. or with ice or iced .souffles, . CAKES, COOKIES AND FRITTERS. 287 NUT-CAKE. ^/l- cupful ol' butler, Vi cupl'ul ot milk, V/j cupfuls of su;;ar, 2^! cupfuls of (lour, 3 oggs, V/y toaspooufuls of bakiug-powtler, 1 cupful of the moats of any kiud of uuts. Mrs. J. E. C, Springfield, Ohio. IIICKOIIY-NUT CAKE. 4 eggs, 2VL> cupfuls of flour, 2 cupfuls of suuar. i/. cupful of cream or huller, 2 teaspooufuls of baking-powder. Bake in jelly-tins, and between the layers spi-ead the following cream: Two eggs, one cupful of sugar, two h(>aping lal)lespo(jnfiUs of coru-slarch, one coffee- cupful of chopped hickory-nut meats, one i)int of milk. Beat the eggs, sugar, corn-starch and nuts together, and stir it into the pint of milk while it is boiling: let it cook as thick as a custard, and when cold, spread it between the layers. " Hazel Kirk," Cozy Ne.st. MARSHMALLOW CAKE. 1% cupfuls of sugar, % cupful of butter. ^2 cupful of sweet milk, V/j cupfuls of pastry-flour, ¥2 cupful of cor)i-starch. Whites of six eggs, 2 even teaspooufuls of baking-powder. Flavor with one half teaspoonful of extract of anise. Bake in two large layers or three small ones. Make a rule of boiled icing; when ready I0 cool, add TO one third of it four fresh mnrshmallows, cut into small bits, and a few drops of the anise; stir until perfectly smooth and the mallows are dissolved. then put between the layers; add a few drops of anise to the remainder of the icing; when cool enough to spread, cover the eutii( cake; then split in half a sufficient number of the mallows to lay around the top edge of the cake, toast them slightly on top, and arrange them Avhile the icing is soft; arrange three halves in the center, and twist a bit of the mallow for a stem, forming a clover- leaf; take more halves, not toasted, fold them together, and lay them around the base of the cake. This is a most delicious and elegant-looking cake, and is my .favorite specialty. Miss Emily E. Squire, Author of "Woronoco Women's Wisdom," Westfleld, Mass. MRS. DEAN'S CUSTARD-CAKE. 2 eggs, 4 tablespoonfnls of water, 'M> cupful of sugar, 1 cupful of flour, 1 heaping teaspoonful of baking-powder. Cream— V2 cupful of sugar, 1 tablespoonful of corn-starch, % of a cupful of milk, 1 teaspoonful of essence of lemon. Boil until thick as jelly; bake the cake in jelly-cako pans, and when cool, piit the cream between each one, and ice it or not, as you choose. 288 CAitES, COOKIES AND FRITTERS. CAKE A LA PEINCESSE MAUD. Gdteau a la Princesse Maud. Put six ounces of castor-sugar into a stew-pan, with four whole eggs and one teaspoonful of vanilla essence, add a little carmine to make it a pretty pinli color, and whip over boiling Avater until the mixture is warm; then remove the pan from the water, continue the whippiiig until cold and stiff, and mix into it four ounces of fine flour that has been sifted and warmed. Prepare a tin for baking the mixture by brushing it over with warm butter, tlien paper it, and butter this paper also; dust it over with flour and sugar that have been mixed in equal quantities, pour in the prepared mixture, and bake it in a moderate oven for one and one quarter hours; then turn out the cake, and scoop out the inside so as to form a case; line this case with almond icing, and fill up tlie center with the chocolate meringue mixture (see recipe); replace the cake on a baking-tin, and put it into a moderate oven to dry for one half hoiu"; then when firm, remove it to a pastry-rack, pour over it a strawberry or red maraschino glace; let this cool, then place it on a calve-bottom ornamented with icing, and ornament the cake, as in the engraving, with icing in two colors, one colored brown with coffee. Serve it on a dish-paper for a dinner sweet or for luncheon or ball supper. ORANGE CAKE. Bake a simple sponge-cake in a round, deep pan, and when cold, cut it with a sharp knife into four layers; peel and slice six or eight oranges, and put a layer of oranges on the first layer of cake, and cover them with sugar, then another layer of cake, then oranges and sugar until they are all used. Make a soft icing, and just let it brown in the oven. CHRISTMAS CAKE. 2 pounds of powdered sugar, 1 pound of butter, 24 eggs, whites, 1 teacupful of sweet cream, 2 pounds of sifted flour, ^ 1 tablespoonful of lemon extract. Mix all, and beat thoroughly for one half hour. Have a fancy, high mold, grease, fill three fourths full, and bake in a steady oven; when done, remove from the mold. Make a thin icing; place the cake on the plate; with a spoon put the icing on top, and allow it to run down the sides until every part is covered. Ornament with fiowers, leaves or bonbons. CAKES, COOKIES AND I'RITTEUS. 289 CITRON CAKi:. Beat separately the whites and yolks of four epLvs, three cupfuls of sugar, one cupful of butter, oiu> half cupful of sweet milk, three cupfuls of flour, two and one half teaspooufuls of baking-powder, one half pound of citron, chopped and rolled in flour. Bake in long, narrow pans. Mrs. D. C. Young, Larrabee, Pennsylvania. SILVER CAKE. Beat the whites of seven eggs to a stitf froth, two cupfuls of powdered sugar, two thirds cupful of buttej-, one half cupful of milk, two teaspooufuls of baking- ])owder or one teaspoouful of cream of tartar, one half ten spoonful of soda, three cupfuls of flour, one teaspoonful of vanilla or four drops of almond essence. Bake in a loaf for one half hour. GOLD CAKE. Take the yolks of seven eggs, add another egg, and make just the same as silver cake, with a little more butter added; flavor with lemon essence. Mrs. W. W. Pitman, Brooklyn, New York. TEXAS CAKE, OR SILVER CAKE. Cream one cupful of butter and three cupfuls of sugar until light, add one cupful of sweet milk and five cupfuls of sifted flour wMth two teaspooufuls of baking-powder in it; sift two or three timesi to distribute the baking-powder; lastly stir in gently the whites of twelve eggs, beaten stiff, and one teaspoonful of almond extract. Mrs. A. E. Kirtland, Author of "Mrs. Kirtland's Cook Book," Montgomery, Alabama. SPICE-CAKE. 1 egg, y-2 cupful of butter, 1/2 cupful of sugar, '/^ cupful of molasses, lA cupful of sweet milk, % cupful of chopped raisins, V-i cupful of citron, cut small, 2iX> cupfuls of flour, i/l> teaspoonful of soda. Spice with nutmeg, cloves and cinnamon; bake in patty-pans, and ice. They are so nice. Mrs. A. E. Kirtland, Author of " Mrs. Kirtland's Cook Book," Montgomery, Alabama. SPICE-CAKE. 4 eggs, leaving out the whites of 2, 2 cupfuls of brown sugar, 1-^ cupful of melted butter, V-2 cupful of sour milk, 1 teaspoonful of soda, 2 teaspooufuls of cinnamon, 1% teaspooufuls of cloves, '4 teaspoonful of nutmeg, 2 cupfuls of flour. Dissolve the soda in the sour milk. Bake in layers. Make the icing to spread between with the whites of two eggs and one cupful of sugar. Mrs. Jos. Kyle, Springfield, Ohio. 10 290 CAKES, COOKIES AND FRITTEES. LITTLE BEATRICE CAKES. Petits Gateaux d, la Beatrice. ' Line some little boat-shaped molds very thinly with short paste, as below, trim oif the edges, and place inside each case three dried cherries; cover these entirely with a layer of almond mixture, as beloT\', and place the case on a baking-tin, and cooli in a moderate oven for about fifteen minutes; then remove them from the tins; allow them to cool, and mask each over with maraschino glace; let this get cold, then by }r!eans of a forcing-bag and little, plain pipe ornament the tops with a little royal icing in any pretty design in two colors, brown and pink— for the former color a portion of the icing with coffee brown, and for the latter use a little carmine. When ready to serve, dish up on a dish- paper or napkin, and serve for a sweet for dinner or luncheon or for any cold collation. Shoet Paste for Beatrice Cakes.— Rub three ounces of fine flour into one and one half ounces of butter until quite smooth, add one ounce of fine sugar and one raw yolk of egg, and mix with orange-flower water into a stiff paste, then use. This quantity is sufficient for twelve to fifteen cases. Almond Mixture for Beatrice Cake.— Take one fourtli' of a pound of very finely chopped blanched almonds or pistachio-nuts, and mix with them four ounces of castor-sugar, one dessert-spoonful of orange-flower water, six or eight drops of essence of vanilla, one half raw white of egg and a little of apple or sap green to mal!;e it a nice pistachio color. DONNA'S POUND-CAKE. 1 pound of eggs, 1 pound of sugar, Flavor to suit the taste. 1 pound of butter, 1 pound of flour, Beat well, and bake three quarters of an hour. Mrs. L. P. W., Laurens C. H., South Carolina. CORN-STARCH CAKE. 1% cupfuls of sugar, 6 eggs, whites, % cupful of mill<, 1% cupfuls of flour. Vi cupful of corn-starch, % cupful of butter, 2 teaspoonfuls of baking-powder. Lemon to flavor. After all is well mixed, add one half cupful of cold water. CAKES, COOKIES AND FRITTERS. 291 ^EW-YEAK^S CAKE. ly, poimds of butter, creamed, Beat well, and sift lu 15 es^gs, beateu yolk.s, 2 (scaut) pounds of tlour, with V/j pounds of sugar, 3 tablespooufuls of balciug-powder. Mix in the beaten whites of the eggs. Grate two lemons in one half eupfnl of molasses, add it with two pounds of finely chopped almonds, one pound of seeded raisins, one pound of chopped citron. Bake two hours in a moderate oven; when cold, ice nicely. THANKSGIVING CAKE. 2% pounds of flour, in which mix 18 eggs, 3 pounds of sugar, . Y^ pound of beaten almonds, 2 pounds of butter, 1 grated cocoa nut, 3 teaspoonfuls of baking-powder, 1 toacupful of preserved lemon-peel, 2 tablespooufuls of extract of lemon. Bake in a moderate oven two hours; when cool, ornament handsomely with icing and fancy bonbons. DUTCH CAKE. Take a piece of light bread-dough the size of a large teacup, a piece of butler the size of a hen's egg, 2 eggs, 1 teacupful of dried currants, 1 cupful of sugar, 1 teaspoouful of soda. Flavor with cinnamon or lemon. Mix until of the consistency of cake-batter, and bake in a moderately quick oven. Sallie E. Ruff, Kingville, Mississippi. PORTUGAL CAKE. % pound of flour, 1 pound of sugar, 8 eggs, y2 pound of butter. The grate of one lemon. One fourth teaspoouful of soda dissolved in one tablespoonful of sour cream improves it, though not necessary, as it is very nice without it. Miss Harriott T. Ward, Scientific and Special Teacher of Cooking, Boston, Mass. VANITY CAKE. 6 eggs, the whites, 14 cupful of corn-starch, V/j cupfuls of sugar, li^ eupfuls of floui*, % cupful of butter, 1 teaspoouful of baking-powder, % cupful of milk, PTavor to suit the taste. Follow the usual directions for mixing, and bake carefully. Mrs. Markley, Dayton, Ohio. BUTTER SPONGE-CAKE. 2 cupfuls of flour, 2 cupfuls of sugar, 1 cupful of butter, 5 eggs. Juice and grate of one lemon. Miss Harriott T. Ward, Scientific and Special Teacher of Cooking, Boston, Mass. 292 CAKES, COOKIES AND FRITTERS. DARK CAKE. Three eupfuls of molasses, one cupful of butter (or part of beef-drippings or lard may be used; if tliey are, be sure to add salt), oue teaspoonful of each kind of spice, four eggs, three eupfuls of stoned raisins, one cupful of citron, oue tea- spoonful of soda, one cupful of brown sugar, one half grated nutmeg, one cup- ful of milli, three eupfuls of currants, seven and one half eupfuls of flour. One square of plain chocolate, melted and stirred in, makes a darker, richer cake. Bake slowly one hour. This rule makes two loaves, and keeps excellently. Mrs. G. L. Green, Formerly Principal Boston Y. M. C. A. School of Cookery, now Teacher of Cooking in the High School, Concord, New Hampshn-e. BRETON CAKE. Gdteaii Breton. Prepare five or six of the Breton border-molds of various sizes; partly fill each one of the molds with cake mixture, as below, then stand the molds on baking- tins, and bake in a moderate oven for twenty-five to thirty minutes, then turn out, and leave until cold; mask over the top part of each piece with apricot jam that has been rubbed through a sieve, and place the pieces together, resting one on the other, and putting the larger ones at tlie bottom; glaze over with mar- aschino glace, leave until cold, then arrange together, ornament with Vienna icing, place the cake on a dish paper, and serve for dinner, handed with a com- pote of fruits, or it may be served alone for afternoon tea or for dessert. Breton-cake Mixture.— Take eight Avhole eggs, twelve ounces of castor- sugar, the finely chopped peel of a lemon, one teaspoonful of vanilla essence, sufficient carmine to make it a pale salmon color, one salt-spoonful of ground ginger, and as much ground cinnamon as would cover a nickel; whip over boiling Avater until warm, then take up, and whip until cold and thick, then mix Avith eight ounces of warmed fine flour that has been passed through a, :Sieve, and use. CAKES, COOKIES AND EKITTERS. 293 WATEKMELON CAKE. White part— 5 eggs, AvJiites, 2-3 cupful of swett milk, 2 cupfuls of white sugar, o eupfuls of tlonr, 2-3 cupful of batter, 1 tablespoonful of baking-powder. Reil part— 5 eggs, whites, 2 cupfuls of tiour, 1 cupful of red sugar, 1 tablespoonful of baking-powder, 1-3 cupful of butter, 1-3 cupful of sweet milk, 1/^ pound of seeded raisins, rolled in tiour. First put the white part into a cake-pan, keeping it away from the center and well around the sides; then poxu' the red part into the center, and bake. The sugar should be bright red, not solferino. This makes a good-sized loaf. Mrs. I. C. Souders, Dayton, Ohio. ICED ORANGE CAKE. Put six whole eggs into a saucepan, with a salt-spoonful of vanilla essence, ten ounces of i)owdered sugar, the very finely chopped peel of three oranges and a teaspoouful of liquid carmine; whip this mixture witli a whisk over boiling water on the stove until it is warm, then remove from the lire, and continue the wliipping until the ingredients are cold and thick like stilfly whipped cream; mix into it with a wooden spoon six ounces of fine flour that has been rubbed through a tine wire sieve, and put into the screen to get warm. Brush over a charlotte-mold with warm butter, paper it, butter this also, and dust over with flour and sugar mixed in equal proportions; pour the cake mixture into the mold, and l)ake in a very moderate oven for one and one qtiarter hours; theu turn out the cake onto a pastry-rack or sieve, and let it get quite cold; cut it into slices, and mask each slice with orange marmalade that has been rubbed through a sieve, place the slices togetlier in their original form, and glaze over the cake Avith maraschino and orange glace. When the glace is beginning to set, sprinkle all over it some finely shredded pistachio-nuts, and dish on a dish- paper. Serve for a dinner sweet, with*ce or a macedoine of fruit, or it can be served for dessert or afternoon tea. The mixture may also be baked in any small fancy molds. Gustave Beiaud, Chef of Calumet Club, Chicago, Formerly Chef of William Astor, MAIDETTE'S CAKE. 4 eggs, well beaten, 1 capful of milk, 2 cupfuls of sugar, 4 cupfuls of flour, 1 cupful of butter, 2 tea spoonfuls of baking-powder, Flavor with four drops of almond essence; stir well. Bake in a solid loaf. Mrs. Wm. W. Pittman, Brooklyn, New York. PRINCESS CAKE. The whites of ten eggs, three cupfuls of powdered sugar, one cupful of butter, one cupful of milk, four and one half cupfuls of flour, one teaspoouful of balfing-powder, level full, one teaspoouful of lemon essence or some sliced citron. Bake carefully one hour in a moderate oven. This is nice u^ed as a layer cake. '• Hazel Kirk," Cozy Nest. 294 CAKES, COOKIES AND FUITTEliS. lUCE CAKE. "Work cue half poaiul of j;ood butter iu a basin until of c-reaniy appoaranco, then ouo half pound mt sugar, four drops of essonee of almonds and four drops of vanilla, and work all tojiethor with tho hands or a wooden spoon for ten minytes; then work in six -whole eggs (one at a time), live ounces of tine iloui- mixed with three ounces of ground rice, working- in about a tablespoonful of this with each egg; it will take about fifteen minutes- to work these in properly; brush over the inside of two pint cake-molds with a little warm butter, aiid line them with buttered kitchen-paper, till them with the cake mixture, and put them to bake for about an hour in a moderate oven. If the paper is kept on these cakes when turned out of the mold, and they are put into a tin box, they Avill keep for a week or two. The same mixture can be baked in little fancy- shaped molds, iu which case the buttered paper may be dispensed witli, but the mold should be dusted over with a little flour after it is brusliod with Avarm butter. Gustave Berami, Cbef of Calumet Club, Chicago, Formerly Chef of William Aster. CHEVALIER CAKES. Choux rt la C/ievalier. Prepare some choux paste, and put it into a forcing-bag with a plain pipe; force the mixture out onto a baking-tin in the form of horseshoes, and brusli these over with whole beaten-up egg. Bake in a moderate oven for thirty-tive to forty minutes, remove from the oven, and when cool, split open the imderueath part of the shoes, and till up the inside with pastry custard or stiffly whipped cream that is sweetened, and flavored with vanilla essence; mask over the tips of the shoes with coffee glace, and the remaining part with vanilla glace; gar- nish, as in the engraving, with cho]iped almonds that are colored Avitli a little carmine, or with chopped pistachio-nuts, and dish up ten or twelve on a dish. Serve for a dinner or luncheon sweet or for a cold collation. GINGEIIBEEAD. One egg. one cupful of sugar, one cupful of molasses, one cupful of lard, one ctipful of sour milk, foiu* teaspoonfuls of soda, t-\vo tablespoonfuls of ginger, flour enough to roll soft. To be eaten when warm. This recipe will make three loaves; baked in broad, shallow pans. Mrs. R. P. Bullock, Jackson, Michigan. CAKKS, (,'OOKIKK AMI) FKITTEKS. 5^U5 COFFKECAKIO. 1 i'iXii, 1 ciii)!'!!! <aui of tartar, Vj cupful of butter, 1 toaspoouful of soda, 1 cupful of water. Flavor with nutmeg. Flour enough to roll out, and cut into any shape you prefer. Bettie Ferguson, StoQkton, Alabama. MOTHER CKISTIE'S COOKIES. 3 eggs, 1 cupful of butter, 2 cupfuls of sugar, 1 qxiart of flour, 1M> teaspoonfuls of baking-powder. T'se more flour if necessary to make it stiff; roll thin, and bake in a pretty hot oven. PHOEBE'S POVERTY CAKES. 1 pint of sour milk, 1 teaspoonful of soda, 1 teaspoonful of salt. Flour enough to roll; cut into narrow strips, and fry in hot lard. They are nice for breakfast, eaten with the coffee. MAPLE-CAKES. 1 egg, 1 teaspoonful of soda, 1 teacupful of butter and lard, mixed. 1 teaspoonful of salt, 3 pints of flour. Rub well together, and mix with buttermilk; turn out on your kneading-board, and work them until quite smooth; roll very thin, cut like crullers, and fry in lard. Mrs. Lashells. MOTHER'S TEA-CAKES. 1 egg, Vi cupful of water, 1 cupful of sugar, 1 teaspoonful of soda, Vo cupful of butter or beef suet, . Flavor with a little cinnamon, Flour enougli to roll. Cut into fancy patterns, and cook in a quick oven. Mrs. W. B. Reid, Jackson, Michigan. MARGARETHA FRIED CAKES. 2 eggs, 1 pint of sour milk, 1 cupful of sugar, % cupful of lard, 1 teaspoonful of soda. Spice and salt to suit the taste, and flour to roll; fry a rich brown in hot lard. " Hazel Kirk." DROP-CAKES. 4 eggs, beaten separately, i/. cupful of butter, 1 cupful of sugar, I cupful of corn-starch, 2 teaspoonfuls of baking-powder. Bake in small tins; place a large raisin in the top of each one after they are put into the tins. Mrs. M. A. Long, Philadelphia, Pennsylvania. 298 CAKES, COOKIES AND FRITTERS. SOFT GINGERCAKES. 1 pint of molasses, 1 cupful of butter, 1 cupful of lard, 1 tablespoonful of saleratus, 1 tablespoonful of ginger. Allow flour enough to roll as soft as possible, and balie quickly, but not witli a very hot fire, as they burn easily. Mrs. E. C. W., Mount Vernon, Ohio. BAKER'S CREAM CAKES. Boil one half pint of water and one cupful of butter together, and pour it into one and one half cupfuls of flour; when nearly cold, pour in six well-beateu eggs; drop this, in small spoonfuls, on buttered tins, and bake in a quick oven. Open them at the sides, and put in the following custard: Vi pint of milk, 1 teaspoonf ul of corn-starch, 1 teaspoonful of flour, 1 egg, 2 tablespoonfuls of sugar. Boil tlie milk, and add the beaten q%^, sugar, flour and corn-starch; let it cook until it thiclcens, stirring all tlie time; Avhen cold, put it in the calces. Mrs. E. D. J., Waupaca, Wisconsin. MACAROONS. Take the whites of two eggs, one coffee-cup level full of powdered sugar, one half pound of sweet almonds; pour boiling water over the almonds to, take off the brown skin, then put them into the oven to dry; when cold, pound them to a paste; beat up the eggs and sugar to a stiff froth, and add them to the almond paste, mi.King them thoroughly wdth the back of a spoon; roll the preparation in your liands into little balls the size of a nutmeg, and place them on a piece of white paper an inch apart. Bake them in a cool oven until a light brown. GINGERSNAPS. Talie one egg, one cupful of molasses, one cupful of sugar, one cupful of butter and lard mixed, one half cupful of boiling water, one level tablespoonful of soda dissolved in the water, one tablespoonful of ginger, and flour enough to mold out rather soft; roll out thin,, and bake in a quick oven. Mrs. T. L. Arthur, Springfield, Ohio. MERINGUES. Whip the whites of four eggs, to a stiff froth witli a wooden spoon, stir in quickly half a pound of poAvdered sugar. Cut strips of white paper about two inches wide, place on a thin board, drop a tablespoonful of the mixture at a time on the paper, taking care to haA^e all the meringues the same size, strew over some sugar and finely chopped almonds, and bake in a moderate oven half an hour. As soon as they begin to color, remove from the oven, take each slip of paper by the two ends, turn gently on the table, and with a spoon take out the soft part of each meri.ngue; spread some clean paper on the board, turn the meringues npslde doAvn, and put them into the OA^en to harden and brown on the other side. When ready to use, fill Avith Avhipped cream flavored Avith vanilla and SAveetened. Join two meringues together, and pile them high in a dish. CAKES, COOKIES AND FKITTEKS. 2U9 LADYFINGEKS. Two eggs, one cupful of sugar, one half cupful of butter beaten to a cream, four tablespooufuls of sweet uillk, two tablespooiifuls of baking-powder, enough Hour to stir stiff with a spoon; flavor with lemon or vanilla; flour your molding- board, take a little piece of dougli, roll with your hands as large as your fingers, cut off in four-inch lengths, and put closely on buttered ladyfiuger-tins. Bake in a (]uick oven. Mrs. F. C. K., Douglas, Michigan. CINNAMON-DROPS. One egg, one cupful of sugar, one cupful of molasses, one half cupful of butter, one cupful of Avater, two teaspoonfuls of cinnamon, one" heaping tea- spoonful of soda, five cupfuls of flour; bake in small cups nearly half full. Grace H. Johnson, North Madison, Connecticut. COCOANUT PATTIES. Two large cupfuls of sugar and a piece of butter the size of an egg, braided together; beat six eggs with another cupful of sugar, mix all with one cupful of milk; stir into this mixture six large cupfuls of fresh grated cocoanut; bake in little scalloped patty-pans lined with puff paste. Miss Harriott T. Ward, Scientific and Special Teacher of Cooking, Boston. KISSES. Beat the whites of four eggs to a stiff froth; then stir in one and one half pounds of powdered loaf-sugar; flavor wilh vanilla or lemon extract; continue to beat until it will lie in a heap; lay the mixture on letter-paper in the size and shape of half an egg aud about an inch apart; then place the paper on a piece of hard wood, and put into a quick oven without closing the door. AVatch them, and when they tin-n yelloAvish, take them out, and let them cool for three or four minutes; then slip a. thin-bladed knife under one and transfer it to your hand; then take off another, join the two by the sides that lay on the paper, and place the kisses thus made on a dish. They are delicious. Miss M. A. Dorin, Oak Ridge, Indiana. SNOWBALLS. Cream one half cupful of butter, add one cupful of fine granulated sugar, beat well; mix two level teaspoonfuls of baking-powder with two cupfuls of flour, add alternately with one half cupful of milk; beat the whites of four eggs to a stiff froth, add lightly. Fill buttered cups half full, and steam half an hour; roll in powdered sugar. Mr.s. Altiiea Somes, Teacher of Cookery, Manual Training School, Boston. SrCARSNAPS. 1 cupful of sugar, 1 cupful of butter, 1 cupful of water, 1 teaspoonful of soda, 1 teaspoonful of cream of tartar. Flour enough to mix stiff, and roll thin. "Stella," Jackson, Michigan. 800 CAKES, COOKIES AKD ERITTER9. MUSTARD WAFERS. % cupful of butter, 1/4 cupful of sugar; 1 egg, 1 cupful of milk, 3 cupfuls of flour, 1 level tea spoonful of saleratitS, 1 level teaspoouful of mustard. Sift and mix flour, saleratus and mustard; cream butter and sugar, add beaten yolks, then milk and flour mixture alternately, lastly the beaten whites. Roll thin, and bake in a hot oven; sprinkle with granulated sugar when taken from the oven. Miss Augeline M. Weaver, Instructor Hyde School Kitchen, Boston. JUMBLES. Three fourths of a cupful of butter, three tablespoonfuls of milk, one and one half cupfuls of sugar, three eggs, one teaspoouful of baking-powder. Roll, sprinkle with granulated sugar, mix with sufficient flour to roll thin; cut out vs^ith a hole in the center, and bake. CRULLERS. Take one egg, one cupful of sugar, one cupful of sour cream, one small tea- spoonful of soda, a small pinch of salt, spice to suit the taste. Mix soft, roll nearly an inch thick, cut out with a cake-cutter that has a hole in the center; fry in hot lard. WAFERS. One fourth pound of butter, one half pound of pulverized sugar and three level tablespoonfuls of flour; flavor with rose-water and spread in thin cakes on dripping-pans; bake, and while hot, roll them up, and powder with white sugar. They are very pretty with mixed cakes. They bake quickly, and must be rolled quickly. RAISED DOUGHNUTS. 3 eggs, 1-3 of a cupful of butter, 1 cupful of sugar, 3 pints of bread-sponge. Mix witli the hand as soft as possible; let it rise; mold again; have the bread-board floured, put the dough on it, roll out half an inch thick, and cut; out; let them raise half an hour; fry in moderately hot lard. SAND-TARTS. 2 eggs, reserving the white of one, 1 cupful of butter or beef drippings, 2 cupfuls of sugar, 3 cupfuls of flour. Roll out thin; spread the white of the egg on top of each cake cut out, sprinkle with sugar and cinnamon, and press a blanched almond or raisin in the center of each. Cook in a quick oven. Mrs. P. p. Mast, Springfield, Ohio. FRITTERS. 3 eggs, 1 teaspoouful of soda, 2 tablespoonful of sugar, A pinch of salt, 1 pint of sour millv. Flour enough to make a stiff batter. Beat thoroughly; drop a large spoonful in hot lai'd; fry brown, and roll in powdered sugar when done. M. C, Troy, Pennsylvania. Chapter XVI. In getting vinegar for picliles, always try to get cider vinegar, as the otlier kinds frequently eat up the pielvles entirely or cause them to turn soft. Too strong vinegar should be partly diluted with water. All pickles should be tightly sealed, to prevent air reaching the vinegar, as this kills it. It should always be poured on hot as it comes to the first scald- never allow it to boil. Never put up pickles in anything that has held any kind of grease, and never let them freeze. If pickles are put into brine, it should always be strong enough to bear an egg. Use coarse salt, in proportion of a heaping pint of salt to a gallon of water. The nicest way to put up pickles is to put them into bottles, and seal while they are hot. Always select perfect fruit for catsups. Cook in porcelain, never in metal. Always use glass or stone ware to bottle in, never tin. If on opening there is a leathery mold on top, carefully remove every particle of it. and the catsup will not be injured. 301 302 PICKLES AND CATSUPS. To prevent this moldiug, some do not fill the bottles quite to the top with catsup, but fill up with hot vinegar. If on opening and using a part there is danger that the rest may sour, scald; and if too thick, add vinegar. Always stir In the vinegar the last thing before putting on to boil. TO CLARIFY PICKLES. The scum which often rises on the top of pickles can be remedied by putting a slice or two of horse-radish in the jar, which soon sinks to the bottom, taking all the scum with it, thus leaving the vinegar clear. TO KEEP PICKLES FROM GETTING SOFT. To one barrel of pickles, Avhen in brine, add one half bushel of grape-leaves. This will keep them sound and firm. BOTTLED PICKLES. Pour boiling water over them, and let stand four hours; to every gallon of vinegar take 1 teacupful of sugar, 1 teaspoonf ul of pulverized alum, 1 teacupful of salt, 1 ounce of cinnamon-bark, 1^ ounce of whole cloves. Boil spice and vinegar, and pour over the pickles. Seal while hot. Mrs. W. B. Reid, Jackson, Michigan. CHOPPED PICKLES. Chop fine 1 gallon of cabbage, 1 quart of onions, 1 gallon of green tomatoes, 2 or 3 green pepper-pods. Sprinkle salt over the tomatoes, and let them stand awhile; then drain off the water, put with the other ingredients, and to this add four tablespoonfuls of ground mustard, two tablespoonfuls of powdered ginger, one tablespoonful of powdered cloves, one tablespoonful of powdered mace, one tablespoonful of powdered cinnamon, three pounds of sugar, three ounces of turmeric-powder and one ounce of celery-seed; mix well, cover with good vinegar, and boil slowly until done. Mrs. D. D. H., Marion, Virginia. CUCUMBER PICKLES. One hundred green cucuiiibers about two inches long will fill four glass quart jars. Soak twenty-four hours in rather strong brine; then poui- off the brine, and rinse in clear water. To this number of cucumbers use three quarts of pure cider vinegar, one cupful of sugar, one ounce of whole cloves, one ounce of stick-cinnamon, one ounce of small black peppers, a little sliced horse-radish, a few small red peppers; scald the cucumbers in the vinegar. As soon as the vinegar is scalding hot, dip them out, fill the jars, and then pour the vinegar over them until the jar is full. Seal while hot. Clara C, Springfield, Ohio. ' PICKLES ANL> CATSUPS. 303 KIPE CUCUMBER SWEET PICKLES. Pare twelve large cucumbers, and take out the pulp; cut them into strips about two inches wide and three or four iuclies long; let them stand a few minutes; take 2 pounds of sugar, 1 ounce of cinnamon, 1 pint of vinegar, y-> ounce of cloves. Boil together, and skim; then put in the cucumbers; let them cook until tender; tlien take them out, and let tJie liquor cook fifteen minutes; pour this over tlie cucumbers, and cover tightly. Libbie Kent, Geuoa, Ohio. GIIEEX-TOMATO PICKLE. Chop a peck of green tomatoes, and stir in half a teacupful of salt; drain over night; add 3 green chopped peppers, 2 quarts of vinegai-, 1 teacu])ful of grated horse-radish, 1 teacupful of sugar. Let it boil, gently .'^tirring occasionally, until the tomato is tender, then add a great spoonful eacli of cinnamon and cloves. SWEET MANGO PICKLES. Select young muskmelons or c.-nitaloups (the former preferi'ed) when they are large enough to make a nice pickle, cut a slit in the side, put into strong brine for one week, then they will be soft enough to remove the seed; wash them Avell, soak in weak alum- water for twenty-foirr liours, lay them in the sun for a few hours to dry; then scald in weak vinegar with a little alum in it; when nicely greened, dry again. jNIake a stuffing thus: One pound each of white and black mustard-seed, one teacupful of celery-seed, one half teacupful each of* cloves, allspice and mace, one tablespoonful of turmeric. Slice some cucumber pickle, add to the spices or cabbage piclvle .some sliced onions cut very small — I tliink an improvement— three pounds of brown sugar; stuff each mango, tie securely,*and place in a large stone jar, slit side up, Avith a few slices of lemon between. Prepare a second vinegar, sweeten to taste, pour hot over the mangos, tie up tightly for a week or tAvo before using; tlie longer the better. They are delicious. Mrs. A. E. Kirtland, Author of "Mrs. Kirtland's Cook Book," Montgomery, Alabama. CANTALOUP SWEET PICKLE. Take seven pounds of melons not quite ripe, lay them in a weak brine over niglit; then boil them in weak alum-water until transparent; lift them out, and put them into a jar. 1 quart of cider vinegar, 1 ounce of cloves, 2 ounces of sticli cinnamon, 3 pounds of granulated sugar. Let this boil, and add the fruit, cooking it twenty ininutes longer; pour it into a jar, and cover closely; scald it over for two mornings; then seal tightly. Mrs. J. A. H., Paris, Kentucky. 304 PICKLES AND CATSUPS. PICKLED PEPPERS. Select large green peppers (those called sweet peppers are ^he best), cut a small slit ou one side so as not to cut off any part; take out all the seeds care- fully; soak the peppers in salt-water for six days, changing tlie brine several times. Chop onions, red cabbage, tomatoes, small cucumbers, green grapes, beans, okra, a few slices of carrots, some green corn cut from the cob, some horse-radish, whole mustard-seed, celery-seed and a little curry-powder. Reg- ulate the quantity of each ingredient by your own taste. Prepare as much of tlie stuthng as will fill to the natural size all the peppers you desire to pickle. Before filling the peppers, sprinkle all over the inside of them a little ground cinnamon, cloves and allspice; then fill in the stuffing, all well mixed: sew up ihe slit neatly, place in a stone j.ar, cover Avith cold spiced vinegar, cover the jar closelj% and set aside. Mrs, F. Anthony, Providence, Rhode Island. ONION PICKLE. Peel very small onions (button onions are the best), pour over boiling brine, let stand one week; take from the brine, and sun one day on a cloth. To each gallon of onions add one ounce of turuieric, two pounds of brown sugar, twenty- five cloves and a small quantity each of allspice, cinnamon, mace and ginger; season the vinegar, cool, and pour over the onions. Fit to use as soon as the vinegar strikes through. Mrs. A. E. Kirtland, Author of "Mrs. Kirtland's Cook Book," Montgomery, Alabama. SWEET-PICKLED PEACHES. The clingstone peaches are best for pickling, though many use the free- stone as well. Some peel them, while others rub tJie down off with a coarse towel, and leave the skin on. 5 pounds of fruit, 1 quart of vinegar, 4 pounds of sugar, 2 ounces of stick-cinnamon, 2 ounces of cloves. Boil the sugar and -s inegar with the cinnamon for five minutes, then put in the peaches, a few at a time, with one or two cloves in each peach; ^vlien they are done enough to prick easily with a fork, take them out of the jar. and put in others to cook until they have all been cooked; boil the syrup down to one half the original quantity, and pour it over the peaches. Seal while hot. Plums maj' be pickled in the same way. PICKLED LEMONS. 6 lemons, 2 quarts of cider vinegar, % pound of fine salt, Vl ounce of ground cloves. 1/4 ounce of grated nutmeg, 2 ounces of black mustard-seed. Cut the lemons three fourths of an inch down into two cross-cuts at the stem- end, put them into a covered jar with the vineg;ir, spices and salt, set the jar in a kettle of water, and boil until they are tender enough to pass a knitting- needle through them. The vinegar in Avhich they are cooked is very nice for fish and veal. Miss Harriott T. Ward, Scientific and Special Teacher Of Cooking, Boston. PICKLES AND CATSUPS. 305 PICKLED ARTICHOKES. In pieklliiff artichokes, if you wisU to have them hard, gather tliem as soon as they are dug; cover them with vinegar; add red pepper to suit the taste. To make thorn soft after gathering, let them freeze before putting them into the vinegar. Mrs. C. V. Smith, Conyors, Georgia. i TIPTOr PICKLE. Take one peck of green tomatoes and one dozen large onions, slice both on a slaw-cutter; liave them in separate vessels, sprinkle salt between the tomatoes, and let lliem stand two hours; pom- scalding Abater over the onions, and let stand until wanted; then squeeze both out. and arrange them in a crock in alternate layers, sprinkle between them celery-seed, white and black mustard- seed; ]iour over this one quart of vinegar and one pint of sugar brought to a boil. Heady for use when cold. Bettiiia Hollis. PICCALILLI. 2 dozen large cliopped cucumbers, 1 peck of chopped green tomatoes, 2 quarts of whole small onions, 1 dozen cliopped green peppers, 1 head of chopped caljl)age. S-prinkle one pint of salt over this, and let it stand over night; then squeeze out very dry. Put into a kettle one gallon of vinegar, one pint of brown sugar, one fourth of a pound box of mustard, one half dunce of turmeric powder, one lialf ounce of cinnamon, one tablespoonful each of allspice, mace, celery-seed and a little liorse-radish. Cook the mess slowly two hours, then add two hun- dred small pickles just as it is to come off the stove. Add the mustard last, as this tliickens it, and it is apt to burn. Mrs. Jas. Leffel, Springfleld, Ohio. CHOW-CHOW. • 14 peck of small string-beans, 1 head of cauliflower, V4 peck of tomatoes, 14 pound of white mustai"d-seed, 1 dozen green peppers, i/i poimd of black mustanlseed. 1 quart of small white onions, ^2 pound of Englisli ground mustard, 3 dozen ears of sugar-corn. 1 tablespoonful of celery-seed, 2 dozen very small cucumbers, 2 teaspoonfuls of turmeric-powder, 2 tablespoonfuls of salad-oil. Salt the beans, tomatoes, pejipers and onions, and let them stand under pressux'e for twelve hours. Make a pickle for cucumbers and cauliflower, and l)our over for the same time. When ready to mix, remove the corn from the cob; mix everything well in a large kettle, excepting the oil and turmeric- powder, cover the wholcwith strong cider, and boil it one bom*. As soon as it is lifted from the stove add the tui'meric, mixing it thoroughly, and add the oil Inst of all. mixing that well with the other ingredients. Do not make it until the last of September or the first of October. Carrie K. Inglis, Philadelphia, Pennsj-lvania. 306 PICKLES AND CATSUPS. TOMATO CATSUP. This we make in winter. We can the juico left from canning tomatoes in summer. In the winter we take one can of juice or one can of tomatoes, boil and strain; add . % cupful of sugar, i/4 teaspoonful of salt, 1 cupful of vinegar, y^ teaspoonful of cayenne pepper, 1 tablespoonful each of cloves, cinnamon and nutmeg. Boil one hour, and put into a bottle for use. GREEN-TOMATO CATSUP. Chop one gallon of green tomatoes, one half gallon of cabbage and one pint of onions, with six pods of red pepper; sprinkle with salt, and let stand over night; drain, and add two tablespoonfuls each of mustard, ginger and blacli pepper, witli one tablespoonful each of cinnamon, cloves, allspice, horse-radish and mace and one cupful of brown sugar; pour over the catsup; put into a preserve-kettle, and boil four hours, when it becomes thick and smooth. CUCUMBER CATSUP. Pare large, ripe cucumbers, and talve out the seeds; grate fine, and to one dozen cucumbers add ten small onions, two tablespoonfuls of grated horse- radish, one lialf teaspoonful of ca3^eniie pepper, one teaspoonl'ul of Avhite sugar, a little salt and blaclv pepper; cover with cold vinegar, and seal. SLICED-CUCUMBER CATSUP. Take three dozen large, ripe cucumbers, two ^ozen white onions, one table- spoonful of pepper, one of salt and three red peppers; cut fine, and let drain over night; then spice, put into glass jars, and cover with boiling vinegar. CHOPPED-CUCUMBER CATSUP. ^ Peel and chop three dozen cucumbers and one dozen onions together; sprinkle with salt, put into a sieve, and let drain over night, add 1 teacupful of mustard-seed, • 14 ounce of whole cloves, 2 tablespoonfuls of black pepper, y^ ounce of allspice. Mix well, and cover Avith cider vinegar. CABBAGE CATSUP. Chop one gallon of winter cabbage, one quart of onions and six pods of green pepper together. Boil one half gallon of vinegar, one ounce of mustard, ginger and allspice, one tablespoonful each of cinnamon, cloves, mace and horse- radish and one pound of brown sugar; pour over the cabbage. RED-PEPPER CATSUP. Take four dozen red peppers; put over the fire in a quart of vinegar and water eacli, Avitli two roots of grated horse-radisli and six sliced onions; season with salt, pepper, mustard-seed and spice; boil ten minutes, and strain; then add one teacupful of broAvn sugar, two ounces of celery-seed and one of mace, Avith a pint of strong vinegar; boil one hour, and bottle. PICKLES AND CATSUPS. 307 WOKCESTEKSIII KE CATSUP. One quart of vinejiar, one half ounce of cayenne pepper, four heads of bruised uarlie, one half dozen mashed anchovies, ten whole cloves and one blade of mace; cover, and stand aside for eighteen hours; strain through a sieve, add one gill of walnut catsup and one tablespoonful of made mustard; put into a stone jug, and stand aside for two weeks; bottle and seal. This catsup is an excellent substitute for Worcestershire sauce. MIXED CATSUr. 4 dozen sliced cucumbers, 2 dozen onions, 4 green peppers, 4 dozen large green tomatoes. Sprinkle with one pint of salt, and let stand over night, then drain; put the whole into a preserve-kettle, and add sliced horse-radish, one ounce of mace, one ounce of white pepper, one ounce of turmeric, one ounce of white mustard- seed, one ounce of cloves, one ounce of celery-seed and one and one half pounds of brown sugar in one gallon of vinegar; boil one hour. CURRANT CATSUP. To three quarts of currant- juice add 3 pounds of sugar, 1 tablespoonful of cloves, 1 pint of vinegar, 1 tablespoonful of pepper, I tablespoonful of cinnamon, 1 tablespoonful of nutme?. Boil together twenty minutes, then seal, and cork tightly. Mrs. G. C, Winterset, Iowa. GRAPE CATSUP. Stew five pounds of grapes over a slow fire until soft; then strain through a sieve; add 2Vi> pounds of sugar, 1 tablespoonful of cloves, 1 tablespoonful of cinnamon, 1 tablespoonful of pepper, 1 tablespoonful of allspice, Mi tablespoonful of salt, 1 pint of vinegar. Boil until a little thick, and then bottle. This makes an excellent sauce for cold meats. Mrs. L. C, Fair Haven, New Jersey. SPANISH CATSUP. Half a gallon of green cucumbers. After being peeled and cut up, sprinkle with salt, and let stand six hours; press the water from them, and scald in vin- egar. Prepare half a gallon of cabbage in the same waj'. Chop one dozen onions, and let stand in boiling Avater half an hour; also chop one quart of green tomatoes and one pint of green beans Avith one dozen small, young ears of corn; scald and drain, then mix two tablespoonfuls of grated horse-radisli, one tea- cupful of ground mustard, two cupfuls of white mustard-seed, three tablespoon- fuls of turmeric, one tablespoonful of mace, three tablespoonfuls of celery-seed, one tablespoonful of cinnamon, one tablespoonful of cayenne pepper, two table- spoonfuls of olive-oil and one pound of sugar; put into a jar with the prepared articles for catsup, and cover with boiling vinegar. 308 PtCKLES AND CATSUPS. MUSHROOM CATSUP. Take freshly gathered mushrooms, wipe, but do not wash them; put A layer of mushrooms in the bottom of an earthen dish, sprinkle with salt, tlien put another layer of mushrooms and salt alternately; cover with a damp, folded cloth, and stand in a warm place for thirty-six hours; then mash, and strain through a coarse bag. To every quart of jtuice add one ounce of peppercorns; put into a kettle, and boil one half hour, then add one ounce of whole allspice, one half ounce of ginger-root, two dozen Avhole cloves and a blade of mace; let simmer gently fifteen minutes longer, then take from the fire, and stand in a cool place; when cold, strain through a flannel bag, put into glass bottles, and COLD CATSUP. One half peclc of finely cut ripe tomatoes, one teacupful of finelj^ cut onions, one teacupful of finely cut nasturtium-seeds, one teacupful of grated horse- radish, two finely chopped red peppers, three finely chopped large stallvs of celery, one teacupful of Avhole mustard-seed, one h.alf teacupful of salt, one large tablespoonful each of black pepper, cloves, mace and cinnamon, one half cupful of sugar, one quart of vinegar. This needs no cooking. L. K. E., Lebanon, Ohio. MUSTARD. Take one half cupful of mustard flour; stir in enough Avater to make a smooth paste, add one half teaspoonful of salt and one tablespoonful of sugar. For another variety stir into this one lialf cupful of currant jelly. TOMATO MUSTARD. One peck of tomatoes and one teaspoonful of salt; boil in a preserve-kettle one half hour; strain it through a colander, and return it to the kettle with the following: One dessert-spoonful of ground cloves, one dessert-spoonful of all- spice, one dessert-spoonful of black pepper, one dessert-spoonful of ginger, one dessert-spoonful of cayenne pepper, some onions and a little curry-powder. Let it boil down considerably; then strain it through a sieve, and add flour of mus- tard until the proper thickness is obtained, and simmer for a short time. Bottle for use. AROMATIC MUSTARD. 6 tablespoonfuls of ground mustard, 1 teaspoonful of salt, 1 tablespoonful of flour, 1 teaspoonful of pepper, 2 tablespoonfuls of sugar, 1 teaspoonful of cloves, 1 teaspoonful of cinnamon. Mix with vinegar in Avhich one onion has been boiled. Let stand before using. FRENCH MUSTARD. Slice an onion in a bowl; cover with good vinegar, and leave two or three days; pour off the vinegar into a basin, and put into it 1 teaspoonful of pepper, 1 tablespoonful of brown sugar, and 1 teaspoonful of salt, Mustard enough to thicken. Smooth the mustard with a little of the vinegar as you would flour for gravy; mix it, set on the stove, and stir until it boils, when remove, and use it cold. Ella Edgerton, Turin, New York. McKLEs AND Catsups. 309 MAITKE DHOTEL BUTTER. One fotirtb of a pound of butter, two small tablespooufuls of niiuced parsley, Oue tablespoonful of leniou-juice aud pepper to taste; mix well, but do uot stir. Pack iu small jars, cover closely, and set away for use. SPICED CUCUMBERS. Two dozen cucumbers pared aud sliced as for the table, put them into a stone jar iu layers, spriulcle each layer with fine salt, let them stand in a cool place twenty-four hours; drain well througli a sieve, add two large onions sliced very thin and cut up very tine. Put the cucumbers into glass preserve-jars in alter- nate layers of cucumbers and onions; sprinlcle each layer witli celery-seed, cflyenne dud black pepper, and to each jar add tAAt* or three small red pepper- pods; pour over all oue large bottle best lucca-oil and one pint of cider vinegar. Screw the cover on tightly, so as to exclude all air. In three days they will be ready for use. Miss Harriott T. Ward, Scientific and Special Teacher of Cooking, Boston, Mass. SPICED SALT. 14 ounce of thyme, Ys ounce of marjoram, 1/4 ounce of bay-leaf, % ounce of cayenne pepper, Yi ounce of pepper, y^ ounce of cloves, % ounce of grated nutmeg. Dry, poAvder aud sift tliese, thoroughly mixed. To every four ounces of tliis mixture add one ounce of salt. Keep in an air-tight box or can. This is an excellent seasoning for soups, dressings, veal loaf, etc. One ounce to three pouuds of dressing is sufficient. Mrs. E. D. Buss, Springfield, Ohio. SPICED CHERRIES. 9 pounds of fruit, 1 pint of cider vinegar, 4 pounds of sugar, 14 ounce of cinnamon-bark, I/O ounce of whole cloves. Let the syrup come to a boil before putting in the fruit; cook the fruit until the skins break; then take out the fruit, and boil the syrup down until thick; pour over the fruit hot. Mrs. Geo. H. Knight, Mexico, New York. SPICED VINEGAR FOR PICKLES. 1 gallon of vinegar, 2 tablespoonfuls of mustard-seed, 1 pound of sugar, 2 tal)lespoonfuls of celery-seed, 2 tablespoonfuls of allspice, 1 tai)lespoonful of turmerlc-poAvder, 2 tablespoonfuls of salt, 1 tablespoonful of black pepper, 1 tablespoonful of mace, 2 grated nutmegs, 3 onions, 1 handful of grated horse-radish. Mrs. L. F. LeClercq, Springfield, Ohio. 310 PICKLES AND CATSUPS. SPICED TOMATOES. Take red and yellow pear-shaped tomatoes, prick two or three times with a fork, sprinkle witli salt, let stand over night, paclv in a glass jar, and cover over with vinegar prepared as follows for a half-gallon jar: 1 pint of vinegar, 1 teaspoouful of allspice, 1 teaspoonful of cloves, 1 teaspoouful of pepper, 1 teaspoonful of cinnamon, 1 tablespoonful of sugar. The spices should be ground. Let this come to a boil, and pour it over the tomatoes; after they get cold, tie strong paper over them. Mrs. J. H. Calder, Biiggs, Otiio. TARRAGON VINEGAR. Put into a wide-mouthed bottle one cupful of freshly grated tarragon-leaves, cover with one quart of good cider vinegar, cork the bottle, and stand aside for a week; strain through a bag, pour into small bottles, cork, and keep in a cool place. CELERY VINEGAR. Pound one gill of celery-seed; put into a bottle, and fill with strong vinegar. NASTURTIUM VINEGAR. Gather nasturtium flowers which are fully blown, put them into large glass bottles, and shake them well together; fill the bottle witli cold vinegar, and put a finely minced shallot and one third of a clove of garlic Avith each quart. Let the vinegar remain for two months. At the end of that time strain it through a tamis, and add one half ounce of cayenne and one half ounce of salt. Put the vinegar into small bottles, and cork securely, Pre3cn^ \ Chapter XVII, Foi' jelly, select your fruit before it is too ripe, if possible, as it is always of a much better flavor. It should be put ou and brought to a heat, as the juice cau be much better extracted. Have a bag made of flannel, in a funnel shape, to put the juice through. For straining it through the first time use a wire sieve, with a revolving wire to crusli the fruit. Jelly should always be strained twice, and comes much clearer by allowing it to hang over night and drip. Put on the juice and allow it to come to a heat, then put in the sugar, which should be put into the oven and heated. Jelly should always boil rapidly, and in a pan with a very large bottom, so that as much surface can be on the stove as possible. If it is desired to keep the color light, use a very little gelatin, so that it need not coolc so long. From fifteen to twenty minutes is long enough for it to cook after it begins to boil, and it should not stop until done. Better success can be had by making it in small quantities. After putting it into the glasses, set them in a hot sun until cold, then cover with a piece of writing-))aper directly on the jelly, anotlier to cover the top of the glass. This can be confined with a tiny rubber band, which is better, as you can easily lift your covers and inspect your jellies. Some seasons 311 312 PRESERVES AND JELLIES. -more mold Avill accumulate u])OU things than others, and if once removed, will not return. To prevent preserves from sugaring, add a little tartaric acid when cooked. If corn-starch be put into the juice before adding the sugar, it will make it clearer; two teaspoonfuls in two tablespoonfuls of water to three pints of juice. A teaspoonful of sugar put upon the top of jelly in the glass prevents molding. Preserves need only tying up with several thicknesses of paper, over which put a cloth; but they should be looked over occasionally, and if signs of fer- mentation appear, just heating them again will correct it. Stone jars of small capacity are best for these. We would recommend all young housekeepers in buying their jars, etc., foi- canning fruits to get nothing but glass or stone ware. Everything is better put up in these, as the acids in so many fruits acting upon tin are apt to make them very uuAvholesome, if not positively injurious. Tomatoes, peaches and other canned fruits may then be wrapped with paper to keep the light from them. TO SEAL UP CANS OR JARS. Scald the fruit thoroughly, povir into the cans; have ready three or four pieces of paper (a thin, tough tea-paper is best), cut about one inch larger around than the top of the can; wet the under side with tlie white of an egg, press on quickly, and put two or three more pieces on top of this, wet the same as the first; tie a string around over these, to be sure they are close. Mrs. RoscC. Haveuor, Centralia, Wisconsin. TO FILL JARS WITH HOT FRUIT WITHOUT AA^IRMING THEM. Place the jar in a bowl of cold water, and pour into it one cupful of the boiling fruit. This will heat the jar without breaking it, and it must be taken out of the water to finish filling it. Care must be taken not to fill the hot fruit higher than the water on the outside of the jar before removing it, or it will be sure to break. This will also answer for filling jelly-glasses. M. B. Patterson. LIST OF FRUIT IN PRESERVES. Seven and one half pounds of cherries and seven and one half pounds of sugar make one gallon of preserves; fourteen pounds of blackberries and four- teen pounds of sugar make five quarts of jam; six quarts of steamed grapes make five and one half pints of juice, Avhich, with five and one half pounds of sugar, make nine tumblerfuls of jelly; two quarts of stemmed currants make two pints of juice, added to nearly two pounds of sugar, make three tumblerfuls of jelly. WATERMELON PRESERVES. Select one Avith a thick rind: cut into any shape desired; lay the pieces in strong salt-water for two or three days; then soak them in clear water for tAventy-four hours, changing the Avater frequently; then put thera into alum- Avater for an hour to harden them. To every pound of fruit use one pound of sugar; make a syrup of the sugar and a few small pieces of white ginger-root and one sliced lemon; take out the lemon and root, after the syrup has been boiled, and add the watermelon; let it boil until transparent. Carefullj^ lift it, and put it into the jars, pouring the syrup over it. ^ Mrs. N. A. P., Ridgeway, South Carolina. PRESERVES AND JELLIES. 31 3 CITKON PKESEKVES. St'loct sound fruit, pare it, divide into quarters, carefully take out the seeds, and cut into very small pieces any slia])e you desire, and weijili it; to every pound of fruit allow one half pound of loaf-sujiar. Put the citron on to cook until it is quite clear, then remove it from the kettle where it can drain, and pour out the water it was cooked in; then put on the weighed sugar, with water enough to wet it through; let it boil until very clear, and before putting in th(> citron again add to the syrup two large sliced lemons and a small piece of ginger-i'oot to give it a tine flavor; then add tlie citron, and let all cook together about fifteen minutes; fill the jars with citron, and pour over the hot syrup, then seal up. Miss Bettie Ferguson, Stockton, Alabama. CITRON AND QUINCE PRESERVES. Pare, and cut the citron into inch pieces; boil hard in middling strong alum-, water thirty n.inutes; drain, and boil in fresh water until the color is clianged and tliey are tender. Wasli <'arefully the (luinces; pare, quarter, coi-e and halve the quarters; boil one and one half hoiu's the cores and parings in water to cover them; remove them, and add the prepared quince to the li(iuid; boil, and when they begin to be tender, add the citron and three fourths of a pound of white sugar to every pound of the fruits. C. M. Hulbert, Ahnont, Michigan. PRESERVED PEARS. Select smooth, sweet peai's of a kind w^hich will not break when cooked; pare, hah'e, and ren^^ove the cores; drop into cold water as you pare, to prevent turning black. Put a little over one quart of granulated sugar into your pre- serving-kettles; add just water enougli to moisten the sugar; when warm, put into this two quarts of pears; let them cook very slowly several hours; when the syrup is thick, dip the preserves into glass cans, and seal. Emma Morrison, Winchester, Indiana. PINEAPPLE PRESERVES. Pare and slice tlie apples; then weigh them, and to every pound of fruit use one pound of sugar; put a layer of the slices into a jar, and cover them with a layer of sugar; and thus proceed until the apples and sugar are used up; let them stand over night; then take the apples out of the syrup, cook the syrup until it thickens, replace the apples, and boil fifteen minutes; take the apples out of the syrup, and let them cool; then put them into jars, and pour the syrup over them. A few pieces of ginger-root boiled in the syrup will improve it. Mrs. N. A. P., Ridge way, South Carolina. TOMATO PRESERVES. Scald and peel carefully small, pear-shaped tomatoes, not too ripe; prick with a needle to prevent bursting, and put their weight in sugar over them; let them lie over night, then pour off all the juice into a preserve-kettle, and boil until it is as thick as syrup, clarifying it with the white of an egg; add the tomatoes, and boil until they look transparent. A piece or two of ginger-root or one lemon to one pound of fruit, sliced tliin and cooked with the fruit, will improve it. 314 PRESERVES AND JELLIES. PRESERVED STRAWBERRIES. I*ejiioT(> the bulls from your berries, aud put into a colander a couple of quarts only at a time; pour water over to cleanse them; have on the stove a pan of syrup n)a(le of two j)ouuds of white sugar and one lialf cupful of water, drop the berries into it, allow them to cook rapidly for twenty minutes, remove all the scum that rises, but do not stir the fruit; pour into tumblers, and when jou are all done, cook your syrup and juice to a jelly, and lill up your glasses; let stand until next day, aud tie up Avith thin paper, over which put a cloth. Keep in a dry place. CANNING STRAWBERRIES. Wash the berries thoroughly before picking off the stems, and Aveigh them; to each pound of berries alloAV one fourth of a pound of sugar. Let them cook fifteen minutes after they come to a boil; then they are ready for the cans. Bettie Ferguson, Stockton, Alabama. CANNING APPLES AND QUINCES. Pare and cut equal quantities of apples and quinces. First cook the quinces in sufficient water to cover them until they are tender, then take them out, and cook the apples in the same AA'ater; put into a jar or kettle a layer of quinces, then of apples until all are used; pour oA'er them a syrup made of one half pound of sugar to one pound of quinces, dissolved in a little AA'ater, and let it stand OA'er night. The next day heat them thoroughly, aud seal in cans. Mrs. A. P. K., St. Charles, Missouri. CANNED PLUMS. TwelA'e pounds of damsons and three pounds of sugar will fill six quart cans, aud the same of pears and peaches. CANNED PEACHES. Pare the peaches with a sih^er knife, if possible, cut into halves, and lay in cold water until ready. Put on the stove one pound of sugar, with one and one half quarts of hot water turned over it; let it cook to a sj'rup. Set your jars on a cloth in hot Avater; fill your jars with the cold peaches, putting a layer of sugar between the peaches; when the jar is full of peaches, fill up AAath the hot syrup, and seal immediately. The water the jars set in should come nearly to the top. CANNED GRAPES. Carefully pick from the stems, and Avash the grapes; remove the skins, dropping the pulp into one vessel and the skins into another. When all are thus prepared, put the pulps into a preserving-kettle over the fire, aud stir con- stantly until the seeds come out clean; then press the mass through a colander, add the skins to the pulp, weigh them, and to one pound of grapes allow one half pound of sugar; boil one and one half hours, and put into glass jars while hot, and seal. Thirteen pounds of grapes and six and one half pounds of sugar Avill fill six quart cans. Russie Peagan, Palmyra, Missouri. PRESERVES AND JELLIES. 315 CANNED TEAKS. Ten pounds of fruit, peelod, halved and cored, five pounds of sugar, one sliced lemon, one teaspoonful of ground cinnamon, one teaspoonful of grated nutmeg, a piece of ginger-root three inches long; tie the cinnamon and nutmeg loosely in a thin muslin bag; cook all together until the pears turn i)ink, then bottle, and seal hot. BLACK BEKKY JAM. Two quarts of blackberries, one (luart of linely cooked apples and two quarts of sugar; boil twenty minutes. L. K. E., Lebanon, Oliio. KEI) OK BLACK KASPBEKKY JAM. To use one third of currants to two thii-ds of raspberries is better than the berries alone. JNIash tlie fruit well, and let it boil twenty miniites; weigh the quantity; allowing for the weight of the kettle, and to every pound of fruit use three fourths of a pound of sugar. After this is put in, let it boil until, by taking some out on a plate to try it, no .iuice gathers about it; then it is ready to put away, as you would jelly, in glasses; or stone jars are nice. Mary McAllister, Meclianicsville, Iowa. PLUM AND APPLE JAM. After canning phuns there is often some left, not enough to till a can; a very nice jam can be made of this by putting it through a sieve, and adding the same quantity of good cooked apples; sweeten to taste, and put in a very little cinnamon and cloves; cook one hour, then tie up in jars when cold. APPLE BUTTEK. Three gallons of cooked apples, one quart of cider vinegar and five pounds of brown sugar; boil this down to about two gallons, and season with cinnamon. Sallie E. Ruff, Kingsville, Mississippi. TOMATO BI'TTEK. Five radually with a little cold water; set the preparation over a slow lire, and keep stirring until it becomes rather stiff and clear; add a little grated nutmeg and sugar to taste; if pi-eferred, half a pat of butter may also be added with the sugar. INVALIDS" sour. Split a falf's foot, and cut one pound of good, lean, juicy beef and one pound of lean mutton into small ])ieces; put them, together with one half gallon of water, into an earthenware jar, and bake in a slow oven for from si.x: to seven hours, adding another quart of water, a small teaspoonful of whole allspice and a leaf or two of sage Avhen the mixture has been stewing tliree or four hours. When the soup is reduced to half tlie quantity, strain through a sieve, and when cold and a jelly, remove the fat. This soup may be taken cold, or Avarmed up with a little vermicelli, and pepper and salt to taste. Sufficient for three pints. BEEF TEA. Cut into small pieces t^AO pounds of fresh, lean beef; add three pints of cold water; when on the eve of boiling, carefully remove the scum; the moment it boils add one pint of cold water; then let it boil up again, and remove the scum as before. If by this time it is not perfectly clear, the same quantity of water may be added the second time, Avhich Avill cause more scum to rise. The same remarks apply to all other broths and gravies, Avhich will always be trans- parent and finely flavored if the same rule be observed. Beef tea should be allowed to simmer not less than three quarters of an hour, and not more than one hour from the time it is last skimmed. CHICKEN TANADA. Take the breast of a cold chicken, and pound it in a mortar to a very fine paste, then put it into a very small stew-pan, and add to it, gradually, as much boiling-hot broth as will make it of the required consistency; season with a little salt ; place the stew-pan over the fire, stir the contents, but do not let them boil. TOAST AND WATER. Toast slowly a thin piece of bread until extremely brown and hard, but not the least black; then plunge it into a jugful of cold water, and cover it over an bouV before using. It should be of a fine brown color before drinking it. ArPLE-WATER. Cut two large apples into slices, and pour a quart of boiling water on them, or on roasted apples; strain in two or three hours, and sweeten slightly. BARLEY-WATER. Wash a laandful of common barley, tlien simmer it gently in three pints of water with a bit of lemon-iK>el. t^i INVALiD COOKERY; INVALIDS' LEMONADE; Put about half of a slicod lemon, pared and divested of the inner Skin; oi' pith, with the parings and an ounce or tAvo of lump-sugar, into a jug; poui' boiling water over these ingredients, and cover closely. In two hours strain for use. To the above quantity of lemon add one pint of water, wliich will malve a refreshing lemonade. ORANGEADE. Take the thin peel of two oranges and of one lemon; add the water and sugar the same as for lemonade; when cold, add the juice of one lemon and of four or five oranges, and strain off. FLAXSEED LEMONADE. Four tablespoonfuls of whole flaxseed, one quart of boiling water poured on the flaxseed, and the juice of two lemons, leaving out the peel; sweeten to taste; steep three hours in a covered pitcher. If too thick, put in cold water, with the lemon-juice and sugar. Ice for drinking. It is splendid for colds. TAPIOCA JELLY. Choose the largest sort, pour cold water on to wash it two or three times, then soak it in fresh water five or six hours, and simmer it in the same until it becomes quite clear; then put lemon-juice and sugar in. The peel should have been boiled in it. It thickens very much. MULLED JELIiY. Take one tablespoonful of currant or grape jelly; beat with it the white of one egg and a little loaf-sugar; pour on it one half pint of boiling Avater, and break in a slice of dry toast or two crackers. CALVES'-FEET JELLY. Boil two calves' feet in four quarts of water for five hours, then strain the liquor through a hair-sieve, and the next day take off all the fat. Whisk the whites and shells of three eggs in a stew-pan, then put in the jelly, and add a small piece of cinnamon, the thin peel of two lemons and the juice of three, with about six or seven ounces of loaf-sugar; put the steAv-pan over a brisk fire, and whisk its contents until on the eve of boiling, then remove the stew-pan, cover it closely, and let it remain near the fire for fifteen minutes, taking care not to allow the jelly to boil. Pass it through the bag in the usual way. INVALIDS' CUTLET. Get a cutlet from the loin or neclt of well-fed mutton, but cut away all the fat, and leave nothing but the lean, which put into a stew-pan with just enough water to cover it, and a very little salt; stew gently, and add a small quantity of celery cut into thin shavings. Carefully skim off any fat that may appear on the top, and when it has stewed about two hours, without boiling, the meat will be easy of digestion. Add pepper and salt to taste. Time to stew celery, thirty to thirty-five minutes. INVALID COOKERY. 329 AliKOWROOT rUDDING. Take one tablospoonful of arrowroot and one half pint of milk, one table- spoonful of which add cold to the arrowroot, stirring it until it is well mixed, then boil the remainder of the half pint of milk, sweeten to taste with loaf- sugar, and Avhile it is boiling hot, add it by degrees to the arrowroot, then boil the whole, stirring it all tlie time, until it becomes thickened, and have readj the yolks and Avhites of six eggs beaten together, which stir into it. Put all into a buttered basin, and cover with paper; then steam it for one half hour. A padding may be made in the same way, baked in a dish with a liglit crust around, and flavored with any approved ingredient. MINCED CHICKEN. Take the breast of a cold roasted chicken, and mince it finely; add one half teaspoonful of fine flour, together with five or six tablespoonfnls of broth; season with a pinch of salt. If broth is not at hand, substitute new milk. SCRAPED BEEF. Take a good piece of raw steak, lay it on a meat-board, and with a knife scrape into fine bits: after removing all hard and gristly parts, put it into a pan over the fire, and let it remain just long enough to become thoroughly heated through, stirring it up from the bottom occasionally. Season with a little salt. This is very nutritious and quite palatable. As a food for infants this is unsurpassed. It should be fed raw — in quantities of one half teaspoon- ful at a time. This, in connection Avith cod-liver oil as a tonic, will build up a child in delicate health who is unable to retain milk in any form. It should be freslily prepared whenever used. DRIED FLOUR FOR INFANTS. Take one teacupful of flour, tie it up tightly in a close m'uslin bag, put it into a pot of cold water, and let boil tliree hours; then take it out, and dry the outside. When used, remove the outer skin, and grate it. One tablespoouful is enougli for one teacupful of milk (which would be better with a little water); wet the flour with a little cold Avater, and stir into the milk; add a very little salt, and boil five minutes. This is a good food for a child suffering with summer complaint or any kind of loose bowels. FLOUR CAUDLE. Into five large spoonfuls of water rub smooth one dessei't-spoonful of fine flour; set over the fire five spoonfuls of new milk, and put two bits of sugar into it; the moment it boils, pour into it the flour and water, and stir it over a slow fire twenty minutes. It is a nourishing and gently astringent food. This is an excellent food for babies who have weak bowels. WHEY. That of cheese is a very wholesome drink, especially when the cows are fresh in herbage. 330 INVALID COOKERY. JUNKET. Take one tumblerful of sweet milk (not cold), add enough sugar to suit the taste, a few drops of essence of vanilla and one tablespoonful of essence of pepsin; mix well, and let it remain in a Avarm place until it commences to thicken, then put on ice, and serve Avhen thorough Ij' cold. PEPTONIZED MILK. Take one imported quart bottle (champagne), clean it thoroughly, mix two tubes of pepsin in one fourth of a teacupful of water, put it into the bottle, and fill tlie same three fourths full, shake well, cork, and fasten the cork well. Have a pailful of hot watei"— hot enough to bear your hand in — ready, put the bottle into it. The water should be as high on the outside of the bottle as the milk on the inside. Let it remain there for fifteen minutes; then put the bottle on the ice at once. When cold, it is ready for use. It is advisable to take small doses very often. • OPtGEAT. Beat two ounces of almonds, with one teaspoonful of orange-flower water and a bitter almond or two; then pour one quart of milk and water into the paste. Sweeten with sugar. SIPPETS. On an extremely hot plate put two or three sippets of bread, and pour over them some gravy from beef, mutton or veal, if there is no butter in the dish. Sprinkle a little salt over it. Chapter XXI. BY CHRISTIE IRVING. All good housekeepers know the advantage to be derived from a "good start" in the morning. To insure this, make all preparations for breakfast the evening before. Give especial attention to your matcli-box, kindling-basket and coal-receiver; and if all things are ready, it will take but a short time to have breakfast ready. Never use the first water that comes froni a pump or hydrant; it has been in a lead or iron pipe all night, and is not healthful. Much hurry and confusion would be prevented if housekeepers would do little tedious jobs during leisure moments. Study your cook-book as you would any other lesson— not at the very moment you Avish to use it, but some time wlieu you are sitting down for an hour's leisure or rest. All groceries and household supplies should be put away in their own proper receptacles, and not left standing around in paper bags. Keep rice, oatmeal, cracked wheat, tapioca, etc., in closely covered glass jars, tea and coffee in tin canisters, meal and flour in covered wooden buckets. Never set coal-oil near butter or lard. If corn-meal is bought by the quantity, it should be spread out up®n an old sheet in a room where the air passes, and thoroughly dried before putting it away, to keep it from getting musty. 331 S32 Practical SUGfiESTiONS fo young housekeepers. When you buy raisins for cooliing purposes, seed them, wash, and thoroughly dry thorn, and put into glass jars with tight lids; currants also. If you prefer, you can buy the seedless raisins, but they are a little more expensive. During the oyster season always have rolled cracliers ready. You can save the crushed crackers and crumbs from your cracliers in a glass jar, and so avoid using your whole ones. It is best to buy hominy, beans, rice, etc., in quantities. Five or six quarts of biscuit-flour can be prepared at a time by taking one teaspoonful of soda and tAvo of cream of tartar, or three of baking-powder, to every quart of flour, sifting it thoroughly three times, and put away for use. Burn all egg-shells, coffee-grounds, sweepings, etc. If you keep chickens, cook all your vegetable parings, and feed them; if not, burn them. Never throw tin cans into the alley or street. Wash them, and set aside for use. They will often be handy. Never set aside a bottle dirty. Wash clean, and turn with the neck down, that it may dry, and no dust be in it when you want it. Never wrap steel or silver in a woolen cloth; use soft tissue-paper. Never let any kind of food remain in copper or brass vessels after it is cooked. Never wash your rolling-pin. Scrape off the dough that adheres, and wipe with a dry towel. In cleaning any vessel in which strong-smelling vegetables have been cooked, use half a teaspoonful of soda in a little hot water, washing it well afterward in hot soap-suds. A brass kettle can be cleaned, if discolored by cooking in it, by scouring it well with soap and ashes first, then put in half a pint of vinegar and a handful of salt, and let them boil on the stove a short time; then wash, and rinse it out in hot water. Never use a metal spoon for stirring stew^ed fruit or tomatoes. A wooden one is best, and those with short handles are preferable for stirring tliick messes. Never let the handles of knives be put into hot water. If possible, buy silver knives when you begin your housekeeping. You will not find it an extravagance in the end. Never allow your carving-knife to be used to cut bread; provide a separate knife. Never throw water on burning oil; use flour. If your clothes take fire, do not run about, but lie doAvn, and roll over and over until the flame is smothered. Never buy sweet potatoes in large quantities. Always keep a stick wrapped with old muslin to grease hot pans and all baking-tins. Always put your griddle-cake batter into a pitcher, and pour it out to bake. Old bleached muslin is ®f no use except for carpet-rags. They will not do for dusters, as they will not hold dust, nor for cleaning, as they will not absorb moisture, while old unbleached stuff; does nicely. For dish-towels some use crash, Avhich should be of the very best quality, PRACTICAL SUGGESTIONS TO YOUNG HOUSEKEEPERS. 333 though old drilliug or a poor quality of titkius makes better ones; and many ladies prefer a light-weight uubleaehed muslin, as a cotton cloth does not leave the lint that liuen does Avhen a little worn. ' For dish-rags buy white mosquito-netting— a quarter of a yai'd is sufficient for one — which should be folded back and forth as many times as the width will allow, and tack as a eomfoit. Some make them of a ball of candle-wick, knit on two wooden needles the size of a lead-pencil. Set up twenty stitches. Knit in plain garter knitting until the ball is used up. These are easily kept clean if washed in hot soap-suds after each meal; also wash tlie dish-towels at the same time. A half dozen ai"e quite sufficient. Provide also several soft holders to use in talcing up liot dishes; these should be made six inches by eight, slightly caught through and a brass ring in one corner to hang upon a nail close to the stove. Old stockings are good for this, or two thicknesses of pants cloth. Evi'ry housekeeper should provide herself with little conveniences for doing her work. A short-handled, broad paint-brush to wash the outside of window- sills, and an old tooth-brush for washing around the glass. Begin housekeeping on the cash basis. If you cannot pay cash for an article, do not get it. Among the first tilings yon learn to do, let it be your own marketing. Every wife should have a certain weekly allowance to use for household expenses. Have a flour-sack in which to put all clippings from sewing, all waste paper, etc., which save to dispose of to the ragman for articles you need. Save yourself steps by having a broom, dust-pan and dusters up-stairs to do the chamber work. Have all new steel knives well sharpened, also chopping-knives; use these only in the kitchen. Time is saved by using silver-plated ones on the dining- table. A rubber window-cleaner is a very convenient article to have; also a hair- brush for outside cleaning. .Tellj'-bags are made of flannel. If possible, have your kitchen table made to order, with an ash top and three deep drawers— two in partitions. Ticking makes the nicest kitchen aprons. Some prefer ginghams or denim. Large, plain white ones, to reach to the bottom of the dress, should always be ready to put on when going to the table, or to tie quickly over the other if called to the door. If ladyfingers are wanted, get special tins to bake them the proper shape. Bread-crusts should be dried in the oven, and put away in paper bags until wanted for use. India-rubber gloves are used by many ladies for washing dishes, as the hot, soapy water is very injurious to some skins, also causing some finger-nails to split and get sore. These would seem an extravagance at first, but are not if looked upon as a preservative for the hands; and it is right to take as good care of one's self in every way possible. After washing the hands, dip them in weak vinegar-water before wiping them. This will keep them nice, and often prevent chapping. 834 PRACTICAL SL^GGBSTIOlfS TO YOUNG HOtTSEKEEPERS. The best china aud ghxss are the c-heapest, even for every-day use, if the outlay can be afforded, as they are annealed before leaving the manufacturers' hands, and may be washed in 'boiling water without injury,, and do not crack and chip from usage like the common ware. China and glass should be gently washed in hot water Avith a little soap, rinsed in cold water, aud carefully Wiped with a clean, soft towel. All articles with gilding must be handled with great care, never rubbed or polished if the gilding becomes tarnished; chamois- skin, with a little whiting on it, may be used to polish it. When warming plates and dishes for meats, extreme caution must be used to prevent them getting hot, as heat cracks the glazing, and if it does not show at the time, it will soon crack or break. Cut glass will not look clear unless washed in very hot water, but does not require soap. If it is in any way blurred or tarnished, it must be cleaned with a soft brush dipped in whiting, and then polished Avith a soft piece of news- paper; this gives it a brilliant, clear appearance, and no lint remains as when rubbed with a linen towel. ^1 \ 11 ^\\^ SUNDAY. Tongue. Lettuce, with Eggs. Saratoga Potatoes. Currant Jelly. Pickles. Tea or Coffee. Canned Corn. Peach Pie. MONDAY. Roast Beef. Parsnips. Potatoes (baked with the meat). Spinach. Apples. Baked Custard. Raisins. Nuts. Coffee. TUESDAY. Roast Lamb, with Caper Sauce. Peas. Potatoes (mashed, and browned in oven). Cresses. Canned Peaches. Tapioca Pudding, Hard Sauce. Chocolate Cake. Coffee. Nuts. 335 336 BILL OF FARE FOR FAMILY DINNER. WEDNESDAY. Breaded Veal. Baked Corn. Mashed Potatoes. Cold Slaw. Steamed Peach Dumplings. Chocolate. Cake. Confectionery. THURSDAY. Stewed Veal. . Potatoes. Carrots. Vegetable Rice. Chocolate. Tapioca Pudding. Sponge-cake. FRIDAY. Corned Beef. Potatoes (wkole). Turnips. Apple Sago. Carrots and Rice. SATURDAY. Fried Chicken, Cream Gravy. Macaroni. Mashed Potatoes. Asparagus. Lettuce. Cheese. Currant Jelly. Pound-cake. Ice-cream Meringues. Apple Pie. Coffee. A WHITE DINNER. Codfish. Macaroni, with Cheese. Water-cresses. Mashed Potatoes. Rice Pudding. BILLS OF FARE. 337 BILLS OF FARE FOR SPECIAL DAYS. NEW-YEAR'S DINNER. Soup. Oysters. Wafers. Turkey, with Cranberries. Mashed Potatoes. Sweet Potatoes. Hubbard Squash. Pickled Watermelon. Gooseberry Catsup. Cold Slaw. Onions. Apple Pie. Grated Cheese. Coffee. Milk. Tea. Chocolate. Nuts. Raisins. Figs. THANKSGIVING DINNER. Oyster Soup. Crackers. Pickles Roast Turkey, with Cranberries. Chicken Pie. Turnips. Mashed Potatoes (browned). Onions. Squash. Celery. Mince Pie. Pumpkin Pie. Cheese. Chocolate. Cake. Ice-cream. Raisins. Nuts. CHRISTMAS DINNER. Soup. Turkey, with Oyster Dressing. Turnips. Mashed Potatoes. Sauer-kraut. Boiled Sweet Corn. Cranberries. Plum Sauce. Mince Pie. Cheese. Custard Pie. Tea. Coffee. Chocolate. Nuts. Bonbons. 338 STATE DINNERS, DINNER TO THE SUPREME COURT, AT THE WHITE HOUSE. February 1, 1894. Blue Points. Bisque of Crabs aux Quenelles. Chicken Consomme Royal aux Perles. Hors-d'oeuvres. Fish. Cassolettes des Gourmets Bechamel Escallops of Bass en Bordure. RELEVEES. Fillet of Beef, Larded, Braise, Madeira Sauce. Fonds d'Artichauts and Champignons Farces. ENTREES. Petites Timbales de Macaroni (Puree of Grouse). Sauce Supreme aux Truffes. Terrapin Maryland Style. Cotelettes of Poulardes a la Demidoff. Punch Glace. Cold Dish — Chaudfroid de Reed Birds a la Gelee. Roast — Canvasback Duck. Water-cress and Tomato Salad. Fruits Glaces. Paniers Garnis, Varies. Ice-cream. Amandes Salees. Petits Fours. Two Pieces Nougat Garnies, Historiees. Coffee Paul Resal, Chef of White House (.Executive Mansion), Washington, D. C. STATE DINNERS. 839 DINNER TO MEMBERS OF THE CABINET, AT THE WHITE HOUSE. January 18. 1894. Blue Points. Creme de Volaille aux Quenelles. Green Turtle. Cannelons, Puree de Gibier. Fillet of Striped Bass a la Cardinale. Selle de Chevreuil, Sauce Poivrade. Puree de Marrons Croutonnee. Mousse de Chapon a la Perigord. Sauce Supreme. Terrapin a la Maryland. Game Pie a la Cleveland. imperial Punch. Roast Canvasback Duck, Molded Cranberry. Tomato and Lettuce Mayonnaise. Cheese and Crackers. Glaces Varies. Cafe. Two Pieces Montees. Petits Fours. Amandes Salees. Fruit Glaces. Paul Resal, Chef of White House (Executive Mansion), Washington, D. C. 340 STATE DINNERS. DINNER SERVED IN PARIS, IN THE LEGATION OF THE UNITED STATES, TO MINISTERS OF ALL NATIONS. Creme d'Asperges. Printanier Royal. Croustades de Crevettes. Bouchees Lucullus. Saumon, Sauce Venitienne. Timbale de Laitauce de Carpe. Fillet de Boeuf, Richelieu. Mousse de Tambon a la L. P. Morton. Cailles aux Laitues. Galatine d'Anguilles en Bellevue. Poularde du Mans Truffee. Sarcelles Roties. Salades Suedoises. Asperges en Branche. Corbeille de Fruits Glaces, Gateaux des Ties. Cafe. Paul Resal. Chef of White House (Executive Mansion), Washington, D. C. Glossary of Cooking Terms. Asjvc.—K savory jelly of meat. AssicUi's.—iimaW entrees not more than a plate will contain. All Bleu.— A French term ajDplied to fish boiled in white wine witli flavor. Au Cr?'a*.— Dressed witli meat gravy. Au Ju.s.—ln the natural juice or gravy. All JVatwel.—Pl{^i^^, simple cookery. Baba.— Very light plum cake, or sweet, French yeast cake. Bain-marie.— An open vessel which has a loose bottom for the reception of hot water. It is used to keep sauces nearly at the boil- ing-point without reduction or burning. Barbecue.— To roast whole. Barde.—A thin slice of bacon-fat placed over any substance specially requiring the assistance of fat without larding. Batlerie de C'amne.— Complete set of cook- ing apparatus. Bavaroise a Teau.— Tea sweetened with syrup of capillaire, and flavored with a little orange-flower water. Bavaroise an Laii— Made in the same way as the above, but with equal quantities of milk and tea. Bcchamel.—A rich white French sauce. Beignet, or Fritter.— {See fritter.) Bisque.— A soup made of shell-flsh. Blanc— White broth, used to give a more delicate appearance to the flesh of fowl, lamb, etc. Blanch.— Piacing anj'thing on the flre in cold water until it boils, and after straining it off", plunging it into cold water for the purpose of rendering it white. Used to whiten poultry, vegetables, etc. 341 Blanquette.—A fricassee usually made of thin slices of white meat, with white sauce thickened witii egg yolk. Blonde de ffOM.— Double veal broth used to enrich soups and sauces. Boerguingote.—A ragout of truflles. Boudin.—A delicate compound made of quenelle forcemeat. Bonifli.—Beet which has been boiled in making l)roth. Boiiillie.—A French dish resembling that called hasty pudding. Bmiillon.— The common soup of France. Bouquet &'««(«.— The same thing as fagot, which see. Bouquet o///«te.— Parsley, thyme and green onions tied together. Braise.— Meat cooked in a closely covered stew-pan to prevent evaporation, so that the meat retains not only its own juices, but those of any other article, such as bacon, herbs, roots and spices put with it. Braisiere.—A saucepan with ledges to the lid so that it will contain flring. Brider.— To truss fowls with a needle and thread. Brioche.— A sponge-cake similar to Bath buns. Buisson.—A cluster or bush of small pastry piled on a dish. Callipash. — The glutinous portion of the turtle found in the upper shell. Callipee.~The glutinous meat of the turtle's under shell. Cannelo7is.Sma\l rolls or collars of mince- meat, or of rice and pastry with fruit. Capilotade.—A hash of poultry. 342 GLOSSARY OP COOKING TERMS. Casserole.— The form of rice to be filled with a fricassee of white meat or a puree of game; also a stew-pao. Civet.— A darii, thickish stew of hare or venison. Com^negne.Sweet French yeast cake, with fruit. Compote.— Fruits stewed in sj'rup. There are also compotes of small birds. Cori/iZM?-es.— Sweetmeats of sugars, fruits, syrups and essences. Consomme.— Strong, clear gravy obtained by stewing meat a considerable length of time. Coulis.—A rich, smooth gravy used for col- oring, flavoring and thickening certain soups and sauces. Couronne, En.— To serve any prescribed arti- cle on a dish in the form of a crown. Croquant.—A kind of paste or cake. Croquettes.— A savory mince of fish, meat or fowl, made with a little sauce into various shapes, rolled in egg and bread-crumbs, and fried crisp. Croustacles.— Also known as Dresden pat- ties. They are composed of mince incased in paste, and molded into various forms. Croustades.— Fried forms of bread to serve minces or other meats upon. Crouton.— A sippet of bread, fried, and used for garnish. Cuisine Masqriee.-Righiy seasoned or usual- ly raixed dishes. Cuisson.— Method of cooking meats, or the liquor in which they have been boiled. Cwj-ried.— Flavored with curry-powder. Dariole.—A sweet pate baked in a mold. Z>me6e.— Meat or fowl stewed in sauce. Daubiere. — An oval stew-pan. Desosser.— To bone. Beviled.-Jlighiy seasoned. Diced.— Cut in cubes. Z)orM?-e.— Yolks of eggs, well beaten, for cov- ering meat and other dishes. Entree. — A corner dish for the flrst course. Entremet.— A side-dish for the second course. Escalopes.— Coliops. Espagnole.—A rich brown Spanish sauce. Fagot.— A small bunch of parsley and thyme tied up with a bay-leaf. J?'a?-ce.— Forcemeat. Feuilletage.—VxxS paste. Financiere.— An expensive, highly flavored mixed ragout. Flamber.— To singe fowl or game after picking. Flan.— A French custard. Flancs.— The side-dishes of large dinners. i^'tewr.— Cases made of a particular kind of short crust, either sweets or second-course savories. Foncer.— To put into the bottom of a sauce- pan thin slices of veal or bacon. Fondue.— A light and pleasant preparation of cheese. Fricandeaux.-'MaLy be made of any boned pieces of veal, chiefly cut from the thick part of the flllet, and of not more than two or three pounds weight. Fricassee. — Chickens, etc., cut into pieces in a white sauce, with truffles, mushrooms, etc., as accessories. Fritler.—Anything incased in a covering of batter or eggs, and fried. Galantine.— Meat freed from bones, tied up in a cloth and boiled, and served cold. Gateau. — A pudding or baked cake. Gauffres.—A light, spongy sort of biscuit. Gtace.— Stock boiled down to the thickness of Jelly, and used to improve the appearance of braised dishes. Godiveaux.—y arioxxs varieties of force- meats. Gras.—With, or of, meat; the reverse of maigre. Gratin, or Au Gratin. — A term applied to cer- tain dishes prepared with sauce, and baked. Gratiner.— To cook like a grill. Gutnbo.—0\ir&. Haricot— So called from the French word for beans, with which the dish was originally made. Now understood as any thick stew, or ragout of mutton, beef or veal, cut into pieces and dressed with vegetables and roots. Hatelet. — A small silver skewer. Hors-d'ceuvres.Sm&\\ dishes of sardines, anchovies and other relishes. iardmzere.— Vegetables stewed down in their own sauce. Lardon.— The piece of bacon used in lard- ing. Liaison.— The mixture of egg and cream used to thicken white soups, etc. Lit.— Th\v\ slices in layers. Luting.— A paste to fasten lids on pie-pans for preserving game. Macedoine.—A garnish of vegetables of va- rious kinds, a mixture of fruits of di3Ferent sorts, dusted with sugar and tossed in a little wine or liquoi*. Madeleines. SmaW plum cakes. Maigre.— Without meat. Marinade.— The liquor in which flsh or meat is steeped. Mask.— To cover meat with any rich sauce, ragout, etc. Mayonnaise.— Cold sauce or salad dressing. Mazarines, or rwrbans.— Ornamental entrees of forcemeat and fillets of poultry, game or fisli. Menu.— The bill of fare. GLOSSARY OF COOKING TERMS. 343 Merinffue.—Jjighi pastry made of sugar and the whites of eggs, beaten to "snow." Mir/nonctte Fcppcr.— Coarsely ground pep- percorns. Miroton.—fimaU, thin slices of meat about as large as a silver dollar, made into ragouts of various kinds, and dished up in a circular form. Mouiller.— To add broth, water or other liquid while the cooking is proceeding. JS^ougat.— Almond candy. Nouilles.— Strips of paste made of eggs and flour. /•anada.— Soaked bread used in the prep- aration of French forcemeat. Pancr.— To cover with bread-crunabs, fried, or baked food. Papillole, En.— The pieces of paper greased with oil and butter, and fastened around a cutlet, etc., by twisting it along the edge. Pate.— A sm.all pie. Paupietles.Sllcea of meat rolled. Piece cle Hcsistance. —The principal joint of the dinner. PiUm.—A dish of meat and rice. Piquer.— To lard with strips of bacon-fat, etc. i^e^ee.— Stock for boiling turkeys, fowls, vegetables, instead of water, so as to render them less insipid. Potofifc— Soup. Printanicrs.—E,&r\y spring vegetables. ProfltcroUes.—Ughi pastry, creamed inside. P(»-ee.— The name given to a soup the ingre- dients for thickening which have been passed through a sieve, then thinned witli broth to the proper consistency. Meat and tish are cooked, and pounded in a mortar, roots and vegetables are stewed until soft in order to prepare them for being thus con- verted into a smooth pulp. Quenelles.— Forceme-Al of various kinds composed of fish ormeat, with bread, yolk of egg and some kind of fat, seasoned in differ- ent ways, formed with a spoon to an oval shape, then poached in stock and used either as garnish to entrees, or served separately. Pagovi.—A rich sauce, with sweetbreads, mushrooms, truffles, etc., in it. lielevccs.— The remove dishes. Hemoulade.SsA-AA dressing. Rifaciinenlo.—'M.esii dressed a second time. Rissole.— A mince of fish or meat inclosed in paste, or formed into balls and other shapes. Used either as side-dishes or garnish. (See also fricassee.) i?o^ level coffee-cupfuls of granulated equal 1 ft. 1 pint of A coffee equals 12 oz. 1 heaping pint of granulated equals 1-1 oz. 1 quart of powdered equals 1 ft and 7 oz. 1 quart of granulated equals 1 ft and 9 oz. 1 quart of any kind equals -4 teacupfuls. 1 teacupf ul equals 8 fluid oz. or 2 gills. 1 teacupful or 16 tablespoonf uls equal 34 a pint or 2 gills. A common-sized tumbler holds 34 a pint. 2 heaping teaspoonfuls equal 1 heaping tablespoonful. 2 heaping tablespoonf uls equal 1 oz. 5 lieaping tablespoonfu'.s equal 1 teacupful. 5 teacupfuls of sifted flour equal 1 ft. 33^ level teacupfuls of corn- meal equal 1 quart. , 1 quart of sifted flour equals 1 ft. 1 tablespoonful of soft butter, well filled, equals I oz. Size of a medium egg equals 2 oz. 4 heaping tablespoonfuls of soft butter equal 1 teacupful. 2 teacupfuls of packed soft butter equal 1 ft. 1 pint of well-packed soft butter equals 1 ft. 8 large or 10 medium-sized eggs equal 1 ft. GENERAL MEASURES. 16 ounces make 1 pound. 2 pints make 1 quart. 4 quarts make 1 gallon, 355 i gills make 1 pint. LAUNDRY-WORK. In these days of so many washing helps of every variety, the old way of good soap, rain-water and elbow grease is fast disappearing. Washing-day need not be such a terror to the housekeeper if managed right. I found it to be less of a bugbear wheu I got my maid to coincide Avith me that Tuesday was the best day to have for washing-day. Then there was no sorting of clothes on Sunday night, nor was the larder completely depleted, as it Avas over Sunday AAath tlie old arrangement. So Ave took Monday for general clean- ing and SAveepiug, ate up the left-oA'ers and made a little preparation for Tuesday's meals, so as not to go through the ordeal of a Avash-day dinner also. The clothes should be carefully sorted over first, then Avash, boil, and rinse all that need no starch, and put these out to dry. Then give the attention to the starched ones. Do not take boiling suds to wash your calicos unless you wish them to loolv badly in a fcAV AAashings. A poor laundress Avill spoil a forty-cent gingham in one Avashing; a good one- will keep it bright until it is Avorn out. It is simply impossible to use any of the Avashing-powders on colored clothes Avithout fading them. Red table-cloths and naplvins lose their fresh, red color soon unless carefully handled. They should be soaked for half an hour in cold water, then put quickly through a lukcAA^arm suds, rinsed in salt-AA^ater, and hung up imme- diately. Unless you have a bright day to dry your woolens, they had better be left until the sun shines, or dried over the stove, as nothing shrinlvS flannels as hanging too long Avet and being cold. Stockings should never be left to soak, but AA^ashed immediately in clean Avater, and not in the boiling suds that is left from the other clothes, and Avhich alAA'ays has plenty of lint in it. They should be pinned in pairs, and hung up by the toes. Woolen hose should not be ironed, but dried nicely, and pulled into Bhape, 356 LAUNDRY-WOKK. 357 Stains in table-liueu can be talven out by pouring boiling water tlu'ougli them before they liave been put into tlie boiling suds. Ink spots on white goods, if submerged immediately into new mill^, will come out; but if allowed to stand until dry, an acid of some kind will have to be used. Citric is recommended by some. Ironing-board— Open. Iron rust can be easily removed by the application of oxalic acid weakened with Avater, as it is liable to eat the goods. This cannot be used upon any kind of colored fabric without removing the color. Some use chlorid of lime to whiten their clothes, but it must be used Avith great care. To starch dark-colored clothes, mix your starch with coffee liquid, and starch them on the wrong side. SPRINKLING. When the clothes are dry, pull them into shape, and fold so that you need only iron the ends. Table-linen should l)e very damp, and folded the length of the cloth first. The irons should be very hot, and it should be ironed very dry, so as to give it a gloss. It should then be hung in the sunshine or by the fire to finish. The towels, should be dampened and well shaken, and folded all one way. Sprin- kling and folding will often save ironing. Thin things, like handkerchiefs, can be laid between damp things, and will iron better for not being sprinkled. Starched clothes should be quite wet, and should be shaped as they are folded down. These may be left until some of the rougher things are ironed. , IRONING. If you do all of your own housework, you will not find much time to iron in the morning. Have a well-covertnl board, good holders, and a waxed cloth to nib off your iuons, or some salt upon a paper. The irons that have wooden 358 LAUNDRY-WORK. handles are to be preferrecl, as they do not spread the hand so much, and it is not so tiring. I do not Ivnow that any exact rules can be laid do\^'u for ironing, Clothes- JLiNE Huist. as it is practice that malies perfect, in this as well as many other things. All irons retain their heat better after darlv, and it is much better to work with them then than in the daytime. They should be Avashed occasionally and Avell A Convenient Clothes-line. dried, and rubbed with lard to keep them from rust, and they should never set against an outside wall. As far as possible, iron with the thread of the goods, pull the article straight, and move the iron in the same direction -as the weaving laUnuhy-work. 359 of *he cloth. Iron embroitleries on the wrong side, upon a thick piece of flannel. Pass the iron over lace only enough to dry it, then with the tiujiers pull it into shape. Experience is the main thing in all laundry-work, and it can only be obtained by practice. STARCH. This should be well mixed with cold water in the pan in which you intend to cook it, boiling water turned upon it, and stirred to keep it from lumping. I put into my starch only one teaspoouful of white sugar. I find that salt is affected by the atmosphere, and makes the clothes limpy; then I also use a preparation made of etpial parts of Avhite Avax and paratliu melted together, and poured into a mold, of which I take a piece the size of a filbert to every pan of starch; this gives a nice gloss to the linen, and makes the ironing of it much easier. Housekeeping in all its details is a wide subject, and many of us must take the best part of a lifetime to learn it. It is best to learn it gradually, and not be discouraged if it is not all accomplished in a year. There are always new ways coming up, and it is a good plan to take up with some of them. We give cuts of a good ironing-board, and also a convenient clothes-line and clothes-hoist. A is a pulley fastened under the porch, B is a pulley fastened to a high post or on top of the barn, C is a double rope. Commencing at A and working the ,line toward B, you can hang up that many clothes without getting off youi porch. A great saving to going through snow or wet grass. Those using them would not l)e without them. HOUSEHOLD HINTS AND RECIPES. Paste fok Scrap-books.— Put in plenty of alum. It will prevent moth or mice. Keeosene and powdered lime, whiting or wood ashes, will scour tins with little trouble. To Clean Stovepipes.— Rub Avell, while warm, with linsoed-oil.— Hattie M, Wood, Mt. Gilead, Ohio. Moths.— To keep moths out of drawers, wet a piece of cloth in spirits of tur- pentine, and lay in the dawers. To Remove Sewino-machine Oil.— Wet the spots with spirits of turpentine, and wash out with cold water and toilet soap. Tar may be removed from either hands or clothing by rubbing well with lard, and then washing AvellAvith soap and water. To Keep IjArd Fresh.— To every eight gallons of lard add one quart of strained honey.— Jennie Meek, Tahlequah, Indian Territory. Calcimine.— Four pounds of Paris white, two pounds of zinc, one half pound of white glue.— Mrs. Edward A. Webster, Basking Grove, New Jersey. Bluing.— One ounce of Prussian blue, one half ounce of oxalic acid; dissolve in one quart of warm Avater.— Mrs. B. F. A., Providence, Rhode Island. Ants.— To keep Vilack ants from any dish or pail, draw a circle of chalk around it. This remedy has been proved.— S. E. C, South Britain, Connecticut. Cement for Cans.— One pound of rosin, one pound of lard, one ounce of tallow, one ounce of beeswax. Melt, and stir together.— Mrs. D. S. A., Roanoke, Indiana. To Clean Knives.— Cut a good-sized, solid, raw potato in two; dip the flat surface into powdered brick-dust, and rub the knife-blades. Stains and rust will disappear. To Take Out Scorch.— If a shirt-bosom or any other article has been scorched in ironing, lay it where the bright sunshine will fall directly on it. It will take it out entirely. 360 HOUSEHOLD HINTS AND RECIPES. 3G1 To Free the House from Disagreeable Odors.— Spriuklo ono tablospoonful of yroniid coffee on the stove while it is liot, or brown sugar spriuivled ou some live coals held ou a shovel. How TO Make Furniture Look New.— Take three parts of sweet-oil, oue part spirits of turpentine, and mix them. Kub off all the dust, and apply the mixture with a tlaunel cloth. To Make Sour Fruit Sweet Without Sugar.— To two pouuds of fruit, when cooliiug, add one teaspoouful of soda. It will be found clieapt-r tlian sugar.— Mrs. A. F. T., Big Island, Virginia. To Take Off IIust or Starch from Fi.at-irons.— Tie a piece of beeswax in a cloth. When the irou is almost hot enough to use, rub with the beeswax, and then with a coarse cloth.— L. J., Kingsville, Missouri. To Take Out Mildew.- Mix soft soap with powdered starch, half as much salt, and the juice of one lemon; lay it on the part, ou both sides, with a brush; let it lie on the grass day and niglit until the stain comes out. Cologne-water.— One ounce of lemon, one ounce of bergamot, one ounce of lavender, one ounce of musk, one ounce of cinnamon, one ounce of orange, one half pint of alcohol.— Carrie lu xVustin, Throopsville, New York. To Clean Copper Kettles.— Wet a coarse cloth in hot water. Soap the cloth well, and sprinkle over pulverized borax. Rub the kettle well, and rinse in hot water. Some use vinegar, but this is easier, and does as well. Starcii-polisii.— Tavo ounces of gum arable dissolved in one pint of boiling soft water; let it stand all night; drain oft" into bottles; use two tablespoonfuls to one pint of starch.— Mrs. E. W. Thomas, Fetterman, Pennsylvania. Cleaning Silver.— Two drams of aqua ammonia, two ounces of alcohol, oue teaspoouful of precipitated chalk. Sliake it well before using, and polish witli a Canton flannel cloth.— Mrs. C. W. H., Fountain, South Dakota. To Clean Ostrich-feathers.— A Avhite or light-colored featlii^r: Lay it on a plate, and pour over it a little warm water; then with a tooth-brush and a little soap brush it gently. Kinse it well, and it Avill be as good as new. To Take Paint Off of Clothes.— Rul) the clothes Avell Avitli spirits of tur- pentine. If the paint be allowed to harden, notliing will remove it but spirits of turpentine rubbed on with perseverance. Use a soft sponge or a soft rag. Tracing-paper.— Mix by a geutle heat oue ounce of Canada balsam and one fourth of a pint of spirits of turpentine. Spread thinly over one side of good tissue-paper Avith a soft brush.— B. Flora Broadman, Del.aAvare county, Ohio. To Make Washing Easy.— Mix oue tablespoonful of kerosene-oil Avith one pint of soft soap, and soap all the boiled clotlies; put them in soak over night, and very little rubbing Avill be necessary.— Mary E. M. Lendoii, Prairie Grove, Texas. To Clean a Tea-pot.— If the inside of your tea or coft'ee pot is black, fill it with water, and put in a piece of hard soap. Set it on the stoA^e, and let it boil half an hour or one hour. It Avill be as bright as new.— H. E. Van Deusen, Elsie, Michigan. To Clean Cistern-avater.— Add two ounces of^poAvdered alum and two ounces of borax to a tAventy-barrel cistern of rain-AA'ater that is lilackened or oily; in a few hours the sediment will settle, and the water be clarified and fit for washing. 362 HOUSEHOLD HINTS AND RECIPES. Stove-polish.— Shave up equal quantities of stove-polish and hard soap; boil slowly with enough soft water to dissolve it. Apply by moistening the mixture with a little water, and rub on with a brush.— Mrs. H. E. D., Clarks, Pennsylvania. To Brighten Tinwaee.— Wash your tinware with warm water and a little soap to get it clean. Then tal^e a piece of soft leather, wrap it around the hand, rub it as you would to polish it, and it will be very bright.— Emma J. Cravens, Hanover, Indiana. To Remove Iron Rust.— While rinsing clothes, take such as have spots of rust on them, wring out: dip a Avet finger into oxalic acid, and rub on the spot; then dip into salt, and rub on, and hold on a warm flat-iron, or on the tin or copper tea-kettle if it has hot water in it. To Keep Off Mosquitoes.— Dip a piece of sponge or flannel into camphorated spirits, and make it fast to the top of the bedstead. A decoction of pennyroyal or some of the bruised leaves rubbed on the exposed parts will keep these insects away. — Sallie Cochran, Ennalls Springs, Indiana. Turkish Cement.— Put into a bottle two ounces of isinglass and one ounce of the best gum arabic; cover with proof spirits; cork loosely, and place the bottle in a vessel of water, and boil until a thorough solution is effected; then strain for use. — Mrs. Mary Shannon, Walnut Station, Minnesota. Currant Vinegar.— Bruise two quarts of ripe currants; add one quart of strong vinegar; let it stand twenty-four hours; strain it, and add four pounds of white sugar; let it boil fifteen minutes, tlien bottle it. A nice drink in cases of fever or in summer-time.— Mrs. 11. S. Clark, La Crosse, Michigan. Bedbugs.— Get a bottle of the oil of cedar, and with a brush paint the cords at the eyelet-holes, and all the crevices in the bedstead, and after one or two applications housekeepers will be delighted to find that all the bugs have dis- appeared; and there is nothing dangerous or unpleasant in the remedy. Liquid Glue.— Take a wide-mouthed bottle, and in it dissolve eight ounces of best glue in one half pint of water by setting the bottle in a vessel of water, and heating it until it dissolves; then add slowly, constantly stirring, one half ounce of strong aqua fortis (nitric acid). Keep well corked.— Mrs. T. A., Augusta, Ohio. To Clean Light Kid Gloves.— One quart of deodorized gasolene and one ounce of ether; mix, and cork tightly in a glass bottle. Lay the gloves on a plate, turn on enough of the mixture to dampen well, and rub gently with a soft linen or cotton rag; then expose it well to the air.— Mrs. L. O. Field, Farmington, Minnesota. How to Keep Weevil Out of Bean-seed. — Gather them when quite dry, and sun before taking them out of the hulls; after hulling, put them into a bag, sieve or basket, and pour boiling-hot w.iter on them; let the water i"un off imme- diately, put them in the sunshine, and dry them. — Mrs. L. Amanda Carver, Mount .Juliet. Tennessee. To Clean AVoolen Dresses.— Take corn-meal and water, and boil it the same as for mush; put the dress with enough water and the mush to wash it; rinse it in clear water, and hang it up to dry without wringing, to keep it from being wrinkled; iron it on the wrong side before it is quite dry.— Mrs. John F. Staats, Townsend, Delaware. HOUSEHOLD HINTS AKD RECIPES. 863 To Keep Lard Sweet.— When fold, cover the top with a cloth a little larger than the top of the jar; cover the cloth over with tiue salt, and lay another cloth over tliat; tuck the edj^es down closely to keep out the air; put on the cover, and over this place two or three thicknesses of paper, and tie down closely. Keep it in a cool place.— A. E. M., Wiluiot Flat, New Hampshire. Raspberry Vi.^egar.— Two quarts of raspberries, one pint of vinegar. Let them lie together two or three days; wash them up, and strain through a bag; to every pint of juice allow one pound of sugar; boil twenty minutes; bottle when cold. Just about two tablespoonfuls to a glassful of water makes a cool- ing drink for warm days. — Emily K. Meads, Clyde, Ncav York. For Mending China.— One fourth of a pound of extra wliite glue, two ounces of isinglass, two ounces of gum shellac, two ounces of white lead, three foui'ths of a pint of alcohol, three fourths of a pint of water. Mix Avell, and boil twenty minutes; then bottle for use. This will stand hot or cold Avater.— Mrs. Mattie Stapp, Secretary Trenton High School Reading-room, Kentucky. Cleaning Marble. — Dissolve a large lump of Spanish whiting in water which has preA iously dissolved a teaspoonful of washing-soda, taking only water enough to moisten the whiting, and it will become a paste; rub onto the marble with a Hannel cloth, and leave it for awhile. Repeat the process two or three times, if necessary. Wash it off with soap and Avater; dry well, and polish. — J. McPherson, Montreal. To Color Cotton Bkown.— To four pounds of goods take one pound of cat- echu and one half pound of bichromate of potash. Dissolve the bichromate of potash in hot water in a boiler, and then turn out, and put the catechu in the boiler, and dissolve, having water enough on both to color the goods. Keep both dyes hot; wet the goods in hot water, and dip first into catechu, tlien into the bichromate of potash, until you have the desired color. To Wash Thread-lace.— Cover a bottle with white flannel. Baste the lace carefully on the flannel, and rub with white soap. Place the bottle in a jar filled with warm suds, and let it remain tw^o or three daj s, changing the water several times. Boil with the finest white clothes on washing-day. When cooled a little, rinse several times in plenty of cold water. Wrap a soft, dry towel around it, and place in the sunsliine. When dry, unwind, but do not starch it.— Miss E. M.. Cincinnati, Ohio. Permanent Blue for Cotton. — For each pound of cotton use one ounce of copperas and one half ounce of prussiate of potash. Dissolve the -copperas in sufilcient water, put in the cloth, and let it drain twenty minutes. Then dissolve the prussiate of potash in sufficient watei', and dip the cloth in for one half hour. Then add one half ounce more of prussiate of potasli, dip again, and air it. Then add one ounce of oil of vitriol. Drain; dip again, and rinse with cold water.— Charles McLaughlin, West Point, Ohio. Japanese Cseam for Cleaning Black Goods.— Two ounces of white castile soap, one half ounce of ether, one half ounce of spirits of wine, one half ounce of glycerin, one and one half ounces of ammonia. Cut the soap fine, and dis- solve it in one pint of rain-Avater; then add the other ingredients. When needed for use, shake it well, and take one half teacupful of the cream to one pint of warm w^ater; sponge the goods with it on the right side, and press it on the wrong side.— Mrs. R. W. Mills, Webster Groves, Missouri. 364 SOtTSEttOtt) filNTS AND RECIPES. To Color Rags or Yarns Yellow.— Dip four pounds of ragS or yarn into hot Avater in which one half pound of sugar of lead has been dissolved; dissolve one half pound of bichromate of potash in enough water to take it up, then dip the material into it. It will color a beautiful orange by dipping it into boiling, air- slaked lime-water; then rinse in clear water. To color green, dip the yellow goods into a solution made with two boxes of indigo-blue, dissolved in one and one half pails of water. — D. A. H., Vernon Center, Minnesota. To Make Extract of Lemon.— Pare or grate off the yellow rind of the lemon. It is the yellow rind that contains the essential oil of the fruit. Be very care- ful to avoid the white underlying skin, which is very bitter, and would spoil the delicacy of the flavor. Put the grated rind into a bottle, and cover it with alcohol or with simple syrup, or both in equal parts; then cork the bottle, and let it stand for three weeks, after which it is ready for use. If you wish it very strong, pour the same liquor over fresh peel, and let it stand three weeks longer. — F. C. White, Georgiana, Florida. Washing Preparation.— Three pounds of bar-soap, two pounds of sal-soda, one and one third pounds of borax. Dissolve the soda and borax in three quarts of warm Avater, and the soap in scA^en quarts, Avithout boiling; Avhen all are dissolved, put together, pour into a tub; when cold, cut into pieces, and put into a. box. When ready to wasli, put into the boiler the necessary amount of Avater, and into this put a teacupful of the preparation; let it get scalding hot, then pour over the soiled clothes, and let them stand one half hour before rubbing.— Mrs. Emma Eggleston, Mount Riga, New York. Vinegar. — To make six gallons, take six pints of shelled corn, and pour on cold AA^ater enough to alloAv the corn to swell. Let it boil until the strength is extracted. Strain this into the jar or keg, and fill it up Avith water, hard or soft, to make six gallons in all. Add six teacupfuls of brown sugar, tAvo teacupfuls of ]nolasses, and a piece of the mother of vinegar. Tie a thin piece of muslin over the top, and set in a moderately warm place. In a feAA' weeks it will be excellent viuegai-. When more is needed, leave a quart in the jar, and it will make quiclvev. — Mrs. M. J. S., Cannon Falls, Minnesota. Washing Scarlet Flannel.— A handful of flour mixed AAith a quart of cold Avater and boiled for ten minutes. Add it to the Avater you haA'e ready to wash in. The articles AAill require many rinsings in clean water after being washed in this mixture; but if carefully done, the most brilliant scarlet Avill lose none of its brightness. If flannel is soaked in pure, cold Avater before making it up, it never shrinks at all. Get a washing-trough filled from the pump, and in this the flannel is placed. As soon as it sinks to the bottom it is taken out, and hung up without any squeezing. It drains itself, and does not lose the appearance of neAv flannel AA^hen dry. Washing Compound.— Tavo and one half pounds of sal-soda, one half pound of borax, one fourth of a pound of resin, tAvo ounces of salts of tartar, one ounce of liquid ammonia. Dissolve the soda, boi'ax and resin in four quarts of water, and let it boil ten minutes. When cold, add salts of tartar and the ammonia, with four gallons of water. Keep AA-ell corked. Soak the clothes over night in clear Avater. In the morning, Avring them out into a tub. Pour five gallons of water, one half pint of the Avashing compound and one half pint of soft soap into tlie boiler. When hot, but not boiling, pour it over the clothes, letting them fiOUSEHOLl) HINTS AND RECIPES* B65 stand covered twenty minutes. Then look them over, rub cut the streaks of dirt, and put tliem into the boilei', willi the same quantity ot water, soap and compound as before mentioned. Let tliem come to a boil, tlien rinse, starch, and hang them up to dry.— Mrs. I). A. H., Vernon Center, JNIinnesota. REMEAtREU that the wings of turkeys, geese and chickins sliould never be thrown away. Many people, especially in the country, keip them to brush off the stove or range, but there is nothing better to wash and clean windows. Chamois or buckskin is very good, but wings are better, costing nothing; and their use is an economy— utilizing lliat which would otherwise have been thrown away. They are excellent to clean the lieartli or stove, to dust fur- niture, but best of all, to wash windows, because the corners can be easily and perfectly cleaned by them, leaving no lint behind, as when cloths are used. Use these Aviugs also to spread on paste when papering walls. Tliere is nothing dcis that kind of Avork better.— Mrs. Stowe. Spirits of Ammonia.— There is no telling Avhat a tiling will do until you try it. I knew ammonia diluted in water could restore rusty silks and clean coat- collars, but Avlien I got a green spot on the carpet I tried half a dozen things liefore I thought of that, and that was just what did the AA'ork effectually. I put a teaspoonful into al)out one teacupful of hot water, took a clotli, and Avet the spot thoroughly, just rul)bing it sliglilly, and tlie ugly si)ot Avas gone. It is splendid for cleaning your silver. It makes things as loright as iieAV Avitliout any expenditure of strengtli, and for loolciug-glasses and AviudoAvs it is best of all. One day Avheu I was tired and my dish-cloths looked rather gray. I turned a fcAV drops of annnonia into the Avater, and rubbed them out, and found it acted like a charm; and I shall be sure to do so again some day. I suppose liouseAvives have a perfect right to experiment and see Avliat results they can produce; and if they are not on as large a scale as the farmers', why, they are just as important to us, and may malie our Avork ligliter, and brighter, too. NoAV, I do not belie\'e in luxuriating in a good thing all alone, and I do hope all the housekeepers Avill send and get a ten-cent bottle of spirits of ammonia and commenct^ a series of cliemical experiments and see Avhat they can accomplish Avith it. Take the boys' jackets, the girls' dresses, and when you have cleaned everything else, put a few drops into some AA-ater, and Avash the little folks' hoods. Skewers are made use of either as an ornament or as a garnish. They are applied alike to removes and entrees, if they be cold or warm, meat or fish. Yet it will not prove useless to observe that skewers as a garnisli ouglit only to be applied in rare cases; by malcing too frequent use of them their value is considerably diminished. Garnished skewers should be used only if playing a part agreeing to their natural luxury; from the moment they cease to be surrounded by the brilliant cortege Avhich constitutes the sumptuous part of a well-served dinner they produce no effect. The twelve skewers represented in the following pages are all of a different character. Fig. 1 is composed of different pieces of turnips and carrots, cut with the aid of a small knife; the oval and crescent are in turnip, hollowed out in tlie center and studded w^th a thin slice of carrot; the vegetables must not be boiled, and are scarcely blanched. Fig. 2 represents a skewer composed of a truffle and a cockscomb; the truttle is boiled with its peel on. The cockscomb must be of a nice white color. Fig. 3 represents a skewer composed of a decorated quenelle and two truffles, one small, the other large. Figs. 4, 5 and 6 represent vegetables imitating vases of various kinds. These vases are cut out with the knife, and formed of several pieces, and are gar- nished with flowers imitated in vegetables— i-oses, camellias and dahlias— and with cloves, peppercorns, etc. Flowers imitated in these materials cannot be of perfect likeness, but if managed tastefully they have, notwithstanding, a fine effect. These six skewers are applicable to hot removes. Figs. 7, 8 and 9 represent transparent skewers destined for cold pieces; they are formed in tin cases, which are either round, hexagonal or channeled; the interior of these ornaments is decorated with details of truffles, very red pickled tongue or with very white poultry-fillets. The truffles applicable to transparent ornaments may be boiled without being peeled, yet there is no impropriety in peeling them, tlie chief point being that they be large, of a nice black color and of as round a sliape as possible. 366 GARNISHED SKEWERS. 367 Pigs. 10, 11 and 12 are applicable to cold fish removes. These differ from the others only by the large prawns or crayfish joined to them in order to dis- FiG. 4. Fig. 5. Fig. 6. tinguish them; moreover, truffles and mushrooms may be admitted into their composition, only the cockscombs being inadmissible. In many cases orna- 388 GAEKISHED SKEWERS. ments destined for fish are composed only of large shrimps or prawns; but cray- fish are always better joined with truffles or mushrooms, which by their color give an agreeable relief to the eye. Fig. 10. Fig. 11. Fig. 12. Figs. 10 and 11 are composed of truffles, mushrooms and crayfish; they are simply disposed in a different order. Molds for Creams and Ices. 370 MOLDS FOR CREAMS AND ICES. Molds for creams aKD ices. m 372 Molds foR creams ahid ices. J ndex.... PACE Acid, strawberry .... 310 Alkathrepta 317 Almond. Blanched 277 Charlotte 256 Icing 272 Forcemeat 34 Meringne mixtnre. . 27 t Ammonia, spirits of. 36."» Anchovies 73 Anchovy. Biscuit paste 271 Butter 53 Angel's-food . . . 284. 28.5 Ants, to drive away. 300 Apple. And quinces, canning 314 Baked 190, 239 Butter 31.5 Charlotte 249 Coddled 2.38 Dainty 2.51 Dumplings, baked . . 22.5 Dumplings, steamed 224 Float .. 239 Fried 189 Omelet 177 Pie 217, 218 Pudding, baked 225 Sauce 11 Stuthng 95 Tartlets 223 Water 327 Apricot. a la Conde 2.38 Jam sauce 24 Meringues 239 Pudding 228 Arrowroot pudding.. . 329 Artichoke. Bottoms, stewed . . . 156 Pickled 305 Plain 208 Salad 213 Sauce 12 Ash-cake, southern . . . 168 PAGE Asparagus 1.53 Peas 30 Sauce 12, 188 Upon toast 153 Aspic. Chicken in 84 Cream sauce 12 Jelly 12 Mavonnaise 20 Salsify in 213 Tomato 34 Bacon-ham, to boil. . . 136 Bain-marie sauce or stew pan 12 Baking-powder 172 Banana tloat 240 Bananas 261 Barley. Soup 41 Water 273 Baskets. a la Rosslyn 240 Chantilly 23() Larks in 105 Little, a la Lavanue 250 Little nougat. . 255. 2.58 Princess 264 Bass. Black 52 Fillets of 58 Beans. Boston baked 185 Lima 149 String 149 To keep out weevil. 3()2 Bedbugs 362 Beef. Corned 117 Creams of 118 Dried 118, 183 Farce for border. . . . 30 Farce for stutiing. . 30 Fillet of. ..114, 115, 116 Forcemeat of 35 Loaf 114 Pot-baked 116 Pattits 184 373 PAGE Beef — Continued. Potted 117 Scraped 329 Sirloin 113 Smothered 114 Soup 38 Steak, baked 117 Steak pie 222 Tea ;',27 Tenderloin of 112 Tongue 116, 119 Beet salad 212 Beverages 317, 320 Alkathrepta 317 Broma 317 Chocolate 319 Cocoa-shells, or nibs 317 Coffee 317 Cordial, sweet-grape 320 Harvest drink 320 Lemonade 319 Lemon vinegar .... 319 Raspberry vinegar.. 320 Soda-cream '519 Soda-water 319 Strawberry acid . . . 319 Tea 318 Bills of fare 335—340 Family dinners. 335, 336 Special days 337 State dinners. 338—310 Biscuits 157 Light 162 Birds' nests 186 Mush 185 Paste, anchovy .... 271 Soda 163 Suggestions for. 157, 158 Without shortening. 162 Bisque. (^lace 2.50 Of mutton (soup) .. 38 Blackberry. Flummery 247 .Jam 315 Blanc-mange 2.52 Bluing 360 S74 INDEX. iPAGE Boar's head. 187 Bologna sausage 140 Bomb, Cambridge ... 268 Bomb, Fedora 262 Bomb, Rosseline .... 266 Border. Potato 32 Rice for 38 Bottom for cake 273 Bouillon o'J Brains. Calf's, fried 124 Calf's, little crous- tades of 123 Cooked 123 Forcemeat balls. ... 35 Bread Ibl Brown .162 Brown, Boston . . . 162 Buttermilk 1(50 Corn 166 Corn, delicate. ..... Hi? For dyspeptics. .... l(j'z Fried 181 Graham 160 Hominy 161 Making, practical les- sons in 158 Milk-sponge 161 Pancakes 179, j80 Potato 1 60 Rye 162 Salt-rising 1(51 Sauce 14 Softr-egg 132 Soup 30 Steamed 181 Stuffing for fish. ... 50 Suggestions for. 157, 158 Whey 161 White 160 Bread, biscuit, etc. 157—172 Breakfast. And tea dishes .... 173 Dish 183 Stew 183 Vanities 186 Broma 317 Broth. Chicken 40, 326 Clear 326 Peptonized 326 Quickly made 325 Veal, brown 47 Veal, for invalids. . 326 White 326 Brown Betty 229 Brunswick stew .... 118 Buckwheat. Cakes 178 Self-raised 179 Buck, Yorkshire .... 186 Butter. Anchovy 53 Apple 315 Clarified 16 Egg 5,N Green 32 PAGE Butter — Continued. Maitre d'hotel.. 32, 309 Montpelier 32 Sauce, drawn .... 17, 25 Sauce, melted 20 Sponge-cake 291 Tomato 23, 315 Cabbage. Boiled 149 Catsup 306 Creamed 149 Fried 149 Smothered 150 Cake 275 a la Princesse Maud 288 Angel's-f ood .... 284, 2h5 Bottom 273 Breton 292 Caramel 286 Chevalier !:94 Chocolate 283 Christmas 288 Citron 289 Cocoanut 285 Coffee 295 Coloring for 277 Corn-starch 290 Cream 285 Custard 287 Dark 292 Delmonico 282 Dutch 291 Fig 281, 282 F>uit 279. 280 Gingerbread . . 294, 295 Gold 289 Hickory-nut 287 Iced orange 'JM Imperial 284 Jelly 281, 283 Lemon-jelly 281 Little Beatrice 290 Maidette's 293 Making 275 Marble 278, 279 Marshmallow 287 Moka 278 Neapolitan 286 New-Year's 291 Nut 287 Orange 288 Orange, iced 29.3 Plain 296 Portugal 291 Pound 290 Princess . 293 Progress 280 Rice 294 Silver 289 Small 296 Cookies 296, 297 Cream, baker's . . 298 Crullers -300 Doughnuts, raised 300 Drop 297 Drops, cinnamon . 299 Fried 297 Fritters 300 Gingersnaps .... 298 PAGE Cake, Small — Continued. Ginger, soft 298 Jumbles 30(» Kisses 299 Ladyfingers 299 Macaroons 298 Maple 297 Meringues 298 Patties, cocoanut. 299 Phoebe's poverty. 297 Snowballs 299 Sugarsnaps 299 Tarts, sand 300 Tea 297 Wafers 300 Spice 289 Sponge 283 Sponge, butter 291 Suggestions for .... 276 Texas 289 Thanksgiving 291 To prepare raisins for 277 Vanity 291 Watermelon 293 White 277 AVhite-mountain . .. 283 Cakes, cookies and fritters 275—300 Calcimine 360 Calf's brains 123, 124 Calf's liver 122 Calves'-feet jelly . . .328 Candies 321—324 Butter-scotch 324 Chocolate caramels. 324 Chocolate creams . . 324 Cocoanut 322 Cream 321 Cream, French 323, 324 Creams, Parisian .. 323 Cream walnuts .... 324 Ice-cream 321 Maple-sugar 323 Molasses 323 Nut 322 Sugar, vanilla 322 Taffy, vanilla 323 Taffy, vinegar 323 Taffy, Walnut 323 Uncooked 322 White-sugar 322. Cans, to seal up 312 Cantaloup sweet pickle 303 Caper sauce 15 Caramel cake 286 Caramel ice-cream . . 266 Carrots 150 New .205 Stewed 150 Carving, suggestions on 349-354 Catsup 301 Cabbage 306 Cold 308 Cucumber 306 Currant 307 Grape 307 INDEX. 375 PAGE Catsup — Contiiuiod. Mixed o()7 IMushrooui 308 Ked-popper 30(i Spanish 307 SugKestious for.301, 302 Tomato 300 Worcestershire .... 307 Caudle, flour 32t) Caul 30 Cauliflower 1.^)0 Celery l.SO Salad 213 Sauce ir» Stewed 15(5 ViueRar 310 Cement for cans .... 360 ( 'enu-nt, Turkish .... 302 Charlotte. a la Cora 2r>i a la Princesse 247 Almond 2.50 Apple 249 Prince of Wales . . . 25.5 Kusse 244, 2.53 Strawberry 243 Cheese. Cake pie 220 Chicken 70 Cottage (Dutch) 102 Cream sauce 25 Fleur in surprise . .. 103 Fondue 100 Pineapple 103 Potted 102 Sandwich 100 Straws 192 Chefs, celebrated ... 5, 6 Cherry. Pie 217 Pudding 225 Spiced 300 Water-ice 204 Chestnut. Dressing 07 Forcemeat 34 Puree or farce .... 31 Sauce 14, 24 Timhal of 244 riievalier cakes 294 Chicken. a la Bechamel .... 78 a la Chauceliere ... 82 a la Renaissance . . 02 a la Kubanee 89 a rimperiale 91 Aspic, in 84 au Gros Sel SO an Reveil 81 au Riz 82 Boiled 81, 85 Broiled spring 81 Broth 320 Broth, clear white.. 40 Cheese 79 Creams of 84, 80 Curried 85 Cutlets 88, 184 Dormers 90 PAGE Chicken — Continued. Escalloped 80 Farce 34 Fried 91 In jelly 185 Livers 89 Minced 329 I'anada 327 Pepitoria 90 Pie 87 Pie crust 222 I'resse.l 88 Quenelles of 33 Roast 80 Salad 210 Salad, dressing for. 214 Salmis of 83 Saute 83, 93 Sauted nmscot 93 Smothered 90 Soup 39 Steamed 92 Stewed 80, 85 Tongues and ... 77, 79 Turban of 87 Chilli sauce lo China, to mend 303 Chocolate 319 Cake 283 Frosting 270 Icing ..' 209 Pudding 229 Chopped pickles 302 Chops. Lamb 128 Pork 138 Choux paste 2Vl Chow-chow 305 Cliowder. clam 05 Christmas cake 288 Cider, boiled, pie .... 220 Cinnamon. Cookies 296 Drops 299 Cistern-water, to clear 361 Citron. And quince preserves 313 Cake 289 Preserves 313 Clam. Chowder 05 Deviled 05 Soup 39 Claret sauce 15 Clarified butter l(i Cleaning black goods. 364 Clove cookies 296 Cobbler, peach 233 Cocoanut. Cake 285 Cookies 290 Patties 299 Pie 219 Cocoa-shells, or nibs.. 317 Codfish. Balls 55 Browned 50 To cook ,54 PAGE Coffee 317 Cake 295 Cake, breakfast . . . l(i,s (Jlace 272 Rolls 182 Cologne-water 361 Conscniime 40 Cookies 275 Cinnamon 29(> Clove 29(*( Cocoanut 296 Mother Christie's.. 297 AVithout eggs 297 Cooking terms . .341 — 343 Copper kettles, to clean 361 Cordial, sweet-grape. 320 Corn. Baked 147 Bread 1(!() Bread, delicate .... I(i7 Canned 148 Custard 148 Fried, green 1 17 Fritters 148 (iems 1('>.5 (ireen, on the cob.. 148 Hulled 148 Meal and rice waffles 169 Meal cakes 180 Meal flapjacks 168 Meal fritters 170 Meal gems 105 Meal griddle-cakes. 16( Meal mush 170 Meal pancakes .... 179 Meal puffs 171 Meal scones 1(;8 Muflins 105 Omelet, green 1 ("8 f )ysters 149 Pone 108 Soup 41 Starch cake 290 Starch pie 219 SA\eet, dried, and beans 148 To hull 148 Cornets, with cream. 274 Cottage cheese 192 Cotton. Permanent blue for 3(i3 To color brown . . . 363 Crabs. Dressed 71 Timbal of . 72 Cracked wheat 182 Crackers 16(! Cream 166 French 165 Soda 105 Water 166 Cracknels 132 Egg 16( ! Cranberrv. .Tellv 315 Pudding 226 Sauce 16, 188 376 INDEX. PAGE Cream 265 a rindienne 207 Bavarian 248 Cake 2S5 Cake, layer 285 Cakes, baker's 298 Cheese sauce 25 Dressing for cold slaw 214 Garnishing 273 Hamburg 2oG Ice 266 Italian 237 Muffins 164 Of beef 118 Of chicken 8(J Of fish 55 Of rabbit 1U9 Peach 265 Pie . 218 Pineapple 2(i5 Sauce 16 Sauce, hygienic ... 26 Snow 2"<3 Spanish 237 Tapioca 238 • Toast 181 Tsarina 265 Crisp, oatmeal 170 Croquettes. Buckeye 1 28 Fish 52 Ham 184 Meat and rice 184 Mush 169 Salsify 1.52 Veal 120 Croustades. Little 131:^ Of calf's brains. . . . 123 Of game 106, 107 Short paste for .... 271 Crullers 300 Cucumbers 190 Catsup 306 Fried 1.55 Peas 31 Pickles 302 Stewed 155 Currant. Catsup 307 Jelly 316 Pie 217 Sauce 16 Vinegar 362 Curry. Forcemeat balls . . . 35 Rice for 33 Custard. Cake 287 Corn 148 For pastry 274 For profiteroles . . . 274 Lemon 236 Pie 218 Pineapple 218 Sauce 25 Suggestions for 235, 236 Tomato 147 PAGE Custards and desserts 235-274 Cutlets. Chicken 88, 184 Invalids' 328 Lamb . 129, 130, 131. 132, 133 Pigeon 97 Veal 120, 121 Desserts, suggestions for 235, 23() Dinner, Yankee boiled 1.56 Dormers, chicken .... 90 Doughnuts, raised . . . 300 Dressing. Chestnut 97 Cream 214 For poultry 80 Mayonnaise 214 Salad 214 Dress, woolen, to clean 362 Duck, a la Provencale. . . . 95 Roast 95, 96 Wild 96 Dumplings. Apple 224, 225 Drop 224 Eclairs a la Palmers- ton 206 Eel in jelly 72 Eels 56 Egg-plant 152 Baked 152 Fried 152 Eggs. a la Caracas 175 a la Millais 203 a la Suisse 17(i And cheese 192 And cheese salad.. 211 And gravy 174 Brouille 177 Butter 58 Forcemeat balls .. . 35 For lunch 175 Fricasseed 175 Fried 175 Frothed 176 In chaudfroid 204 Pickled 174 Plovers', in aspic. . 202 Pi ached 174, 176 Potted 176 Sandwich 196 Sauce 17 Scrambled 175 Stuffed 176 Suggestions for . . . 173 Eggs, omelets, break- fast and tea dishes 173—186 English plum pudding 226 Escallops. Chicken 89 Salmon murillo ... 59 Sweetbread 127 Turkey 93 PAGE Espagnol sauce 17 Farce. Beef 30 Chestnut 31 Chicken 34 Fish 31, 32 Little creams of fish 55 Little fish, for 54 Liver 32 Rabbit 34 Veal 34 Farina Melusine 246 Farine, sea-moss .... 250 Fig. Cake 281, 282 Paste for cake .... 269 Pudding 231 Fillets. Bass 58 Beef 114, 115, 116 Hare 110 Herring 52, 58 Sole, of 60 Filling 270 Raisin 270 Fish 49 Anchovies 73 Bass, black 52 Bass, fillets of .... 58 Bread stuffing for.. 50 Broil, to 53 Cakes 61 Chartreuse of 50 Cod, balls 55 Cod, browned 50 Cod, to cook .54 Croquettes 52 Eels .5(5 Farce 31, 32, ,55 Flounder 01 Forcemeat of 36 Fresh, to boil 51 Fried 50 Halibut, smoked and dried 62 Herrings 52, 53, 56, 57, 58 Little 54, 57 Little creams of . . . 55 Little timbals of... .56 Mackerel 51, 52 Salad 211 Salmon 53 Salmon murillo, es- callops of 59 Sardines .53 Sardine sandwiches 5.^ Sauce 18, 59 Sauce, excellent. ... 17 Shadiues .53 Shrimps 62 Smelts, fried 58 Sole and smelts, fried 60 Sole, fillets of 60 Stocks 10 Suggestions for. ... 49 Toast .55 To dress 51 INDEX. ^77 Pagt. l^'isli— Continued. Trout, fried 55 Tunny 5o Wliite 5;^ l''liinnel-cjikes 17i) Flannel, scarlet, to wash oM I>''lai)jacks, corn-nical. HiH Flenr a la Florence .. I'GO I^'lour, with meringue. 251 Float. Ai.i)le 239 Banana 2i0 I'^loating' island 245 Flounder de la crenie hlanc Gl Flour. Caudle 320 iJried, for infants.. 329 Flower cases 252 Foie fjras. a la Chateau Dore. lOS Ballettes of 197 Little houchecs of. . 199 Mousse of 198 Souffle of 197 Tind)als of 199 Fondue 1S5, 190 a ritalienne. .. 190. 191 Cheese 190 In cases 191 Forcemeat. Almond 34 Baked pike, for .... 35 Balls 35 Beef, of 35 Chestnut 34 Fish, of 3G Game, of 36 Oyster 3(5 Sausage, of 30 Veal, of 3(5 Fowl sauce 18 Fresh fish, to boil ... 51 Fricassee, rabbit .... 110 Fritters 275, 300 Corn 148 Corn-meal 170 Salsify 1,51 Sauce for 1(0 Squash 1.54 Tomato 147 Froiis, fried 02 Frosting 270 Cake, for small sheet of 270 Chocolate 270 Tutti-frutti 270 Fruit. Cake 279, 280 List of 312 On cakes 240 I'o make sweet .... 361 Furniture, to make look new 361 Game 75 Croustade of .. 106, 107 Forcemeat of 36 Pie 107 PAOE (Jame — Continued. Stock • 10 Suggestions for . . 75, 7(5 (Jarnishes. Asparagus peas . . . 30 Financiere ........ 31 (Jreen butter 32 (Jreen mayonnaise.. 32 IN)tato border 32 Rice 33 Tomato aspic 34 U'onnitocs 34 Garnishes, purees, far- ces, etc 30-36 Garnishing-creani . . . 273 Gelatin icing 2(50 Gems. Corn 165 Corn-meal 1(55 (iraham 16.5 Whole-wheat ..... 1(55 fiiblet soup 41, 42 Gingerbread . . . 294, 295 Gingercakes, soft . . . 25)M Ginger ice-cream .... 2(57 Gingersnaps 298 Glace 272 Bisque 2,50 Coffee 272 Maraschino 272 Gloves, kid, to clean. 3(52 Glue, liquid 362 Goose. Boiled 96 Koast 9(5 Grape. Canned .S14 Catsup 307 Cordial .320 Jelly 315, 316 I»ie 220 CJ riddle-cakes. Breakfast 180 Buckwheat . . . 178, 179 Corn-meal .... 167, 18(» Flannel 179 Raised 1(57 Rice 180, ISl R.ye, breakfast 180 (Trits pudding 231 Gruel. Sago .327 Wat(.r .326 Gumbo, or okra 156 Soup 42 Halibut. Sauce 19 Smoked and dried.. (52 Ham. And chicken 1.39 And egg lunch loaf 135 And eggs 1.38 And veal pie 121 Baked 135 Boiled 135 Croquettes IM Deviled 13,> Fried 135 Mousse 13(5 1»AGK Ham — Continued. Onu'let 178 Patties l;{5 Salad 210 Sandwiches , 19.5 Toast 138, 181 To boil 13(5 To broil 135 Hand)urg. Cream 236 Steak 113 Hard sauce 26 Hare. Blind 110 Fillets of 110 Harvest drink 320 Hasty pudding 231 Hash. Potato and beef.... 183 Veal, egged 122 Headcheese 140 Herring. P'illets of ,52, .58 Loaf • 5(5 Mariinided ,51, .57 Marinaded fillets of. .53 Hickory-nut cake . . . 2.S7 Hoe-cake, southern . . 167 Hominv 182 Bread 1(51 Fried 182 Steamed 182 Honey 186 Hors-d'oeuvres 7 4 Horse-radish. Sauce 19 To prei)are 189 Hotclipotch, English.. 41 Household hints and recipes 3(30—3(55 Huckleberry pie .... 219 Ice-cream 26(5 Caramel 2(56 Ginger 267 Pistachio 267 Witlnnit eggs 267 Ices 2(52 Cambridge bond) . . 2(58 Cherry-wafer 2(54 Coloring for 277 Cream, peach 2(5.5 Cream, tsarina 265 Cream, Versailles Pineapple 2(5.5 Fedora bomb 2()2 Lemon 262 Lemon-water 2(54 Molds for .... 369—37.2 Orange 2()2 Princess basket . . . 2(54 Princess melon .... 263 Raspberry-water . . 2(5.3 Rosseline bomb . . . 266 Sherbet, lemon .... 2(58 Sherbet, orange . . . 2()9 Sherbet, pineapple. 268 Sorbet 2(38 Strawberry-water .. 263 Sultana rolls 269 li^DEX. PAGE Ices — Continued. T i ra b a 1, Empress Frederick 267 Ices, creams, sherbets. etc 2(V2 Ice-water cups 2G9 Icing 2(i9 Almond 272 Boiled 1:09 Cliocolate 269, 272 Gelatin, for cakes.. 269 Iloyal 272 Vienna 272 Invalid cookery.. 32.5— ,330 Invalids' cutlet 328 Invalids' lemonade . . 328 Invalids' soup 328 Iron rust, to remove. 362 Jam. Blackberry 315 Plum and apple... 315 Raspberrv 315 Sauce 24 Jars. To fill 312 To seal up 312 Jelly 311 As{)ic 12 Cake 281, 283 Calves' feet 328 Cranberry 315 Currant 316 Eel in 72 Grape 315, 316 Mulled 328 Pie 220 Rhubarb and apple 316 Suggestions for . .. 311 Tapioca 328 Johnny-cake. Saratoga 1G7 Sweet 167 Jumbles 300 Junket 330 Kidneys 141 Kisses 299 Kitchen utensils, nec- essary 344, 345 Knives, to clean .... 360 Ladyfingers 299 Lamb. Chops a la Trianon 128 Cutlets 129, 130. 131, 132, 133 Spiced 130 Steaks, fried 130 Lard. - To keep fresh 360 To keep sweet .... 363 Larks. a la Reyniere 104 a la Sotterville .... 103 In baskets 105 I^aundry-work . 356 — 359 Lemon. Custard 236 Custard pie 218 Extract, to make . 364 Ice 262 PAGE Lemon — Continued. Jelly cake 281 Pickled 304 Pie 218 Pudding 225 Sauce 20, 26, 27 Sherbet 268 Vinegar 319 Water-ice 264 Lemonade 319 Flaxseed 328 Invalids' 328 Lettuce salad 213 Lima beans 149 Liver. Braised 122 Calf's, and V)acon . . 122 Calf's, braised 122 Chicken 89 . Farce 32 Fried 124 Loaf. Beef 114 Ham and egg .... 135 Veal 120 Lobster, a la Bordelaise .... 70 a la Boulevard .... 70 a la Cannes dii a la Newburf^- .... 71 a la St. Cloud 67 Little bombs of . . . 69 Salad 66, 68, 211 Sauce 20 Luting-paste 271 Macaroni. Stewed 154 Timbal of 1.54 With cheese ..'.... 155 Macaroons 298 Mackerel 51 Salt 52 Mango pickles, sweet 303 Maplek Cakes 207 Syrup 27 Maraschino. Glace 272 Mousse 273 Marble. Cake 278, 279 To clean 363 Marshmallow cake .. 287 Mayonnaise. Aspic 20 Dressing 214 Green 32 Sauce 20 Meat 111—141 And potatoes 184 Brunswick stew . . 118 Hashed cold 184 Jellied 117 Omelet 187 Suggestions for 111, 112 Melon a la Duchesse. 2.55 Meringues 298 Almond, mixture .. 27-4 American 242 PAGE Meringues— Continued. Apricot 239 Mushroom 243 Mildew, to take out.. 361 Milk. Peptonized 330 Soup 42 Sponge-bread . . . . ; 161 Toast 181 Mince-meat 222, 223 Mince pie 237 Mince pie, mock .... 222 Mock-turtle soup . . . 43 Forcemeat balls for 35 Mokas, little 245 Molds for creams and ices 369 — 372 Mosquitos, to keep off 362 Moths 360 Mousse. Foie gras, of 198 Ham 136 Maraschino 273 Muffins 164 Buttermilk 164 Cream i64 Graham, Park House 164 St. Charles corn . . . 165 Whole- wheat flour. 164 Mush. Biscuit 185 Corn-meal 170 Croquettes 169 Fried 169, 170 Mushrooms 18.5 Baked 152 Broiled 1.53 Catsup 308 Meringues 243 Puree of 33 Sauce 21, 29 Stewed 152 Mustard 308 Aromatic 308 French 308 Prepared 189 Relish 188 Sauce 21 Spiced 309 Tomato 308 Wafers 300 Mutton. Double haunch 128 Leg of, baked 129 Neck of 134 Soup 43 Stew and green peas 127 Napery 346—348 Nasturtium vinegar . 310 Noodles for soup ... 43 'Noodle soup 43 Nougat baskets 258 Nougat paste 271 Nouilles 224 Nut-cake 287 Oatmeal. Crisp 170 To cook 182 INDEX. 379 PAGE Odors, to froo Salad 211 Sauce 21 Scalloped 63 Scalloped vegetable 152 Soup 44 Tomato 147 Vegetable 151 Oysters and fish. . 49 — 74 Paint, to take off ch)the.^ 3(51 Palac sint 231 Piinada, chicken .... 327 Panard 271 Pancakes 179 Bread 179, 180 Cern-meal 179 French 179 Paper, tracing 361 Parmesan rings ..,,, 191 PAGE Parsley sauce 22 I'arsnips 1.53 To cook 153 Partridge, roast 101 Paste 2()9 Almond meringue mixture 274 Anchovy biscuit ... 271 ( 'houx 271 I Waffles ,, im INDEX. 381 PAGE Koast. Chiokcn SC. Diuk !>•". (^.osc SXi P:irtri(l>;(' 101 Pijivon U7 Quail i>>S Sparoril) 1-iU Steak 117 Turkey !>;J Veal 122 Kolls. CnliW 182 Parker House 1(« Spieelery 213 Chiiken 210 Dressins 2t 1 KgK and cheese ... 211 Fish 211 Ham 210 Lettuce 213 Lobster 6G. G8, 211 Onion 212 Oyster 211 Pbtato 212 Salmon 210 Salsify 213 Sauce, French 18 Slaw 214 SlaAy. cream dress- ing for 214 Strawberry 213 SuKiiestions for . . . 2()9 Tomato 212 Sally-lunn 1S2 Salmagundi 140 Salmis of chicken ... 83 Salmis of quails 100 Salmis sauce 22 Salmon 53 Escallops niurilio .. 50 Salad 210 Salsify 151 Boiled 151 Croquettes 152 Flitters 151 In salad or aspic . . 213 Salad 213 Sauce 22 Salt-rising bread .... 1()1 Salt, spiced 309 Sandwiches. a la Fiane 190 a la Louise 195 a la Victoria 191 1»AGE Sandwiches— Continued. Cheese 19(5 Esf? lOf. Ham 1!»5 Sardine 53, 190 Tongue 107 Turkey 10.'» Saratoga johnny-cake lOi Saratoga potatoes . . . 113 Sardines 53 Sardine sandwich. 53,19(5 Sauces 11-29 American 11 Anchoyy cream .... 11 Anchoyy. for fish . 11 Angelic (sweet) ... 24 Apple 11 Apricot iam (sweet) 24 Artichoke 12 Asparagus 12 Asi)aragus Snedoise ISS Aspic cream 12 Aspic jelly 12 Aux quatre fruits (sweet) 28 Bearnaise 13 Bechamel 13. 18 Bordeaux 13 Bread 11 Brown 14 Caper 15 Celery 15 Chaponay 15 Chaudfroid 15 Cheese cream (sweet) 25 Chestnut 14, 24 Chilli 15 Claret 15 Clarified butter 10 Courte (sweet) .... 25 Cranberry 1(), 18S Cream 10 Currant 10 Custard (sweet) ... 25 Czarina (sweet) ... 25 , Deyil 10 Drawn-butter 17 Drawn-butter (sweet » 2.5 Duchess (sweet) ... 2.5 Dutch 17 Egg 17 Egg, for chicken . . 8-5 Espagnol IV Financiere (sweet). 25 Fish 18. 59 Fish, excellent .... 17 * Fowl IS Fritters, for 170 (ierman (sweet) ... 20 (ireen-pea 19 Halibut 19 Hard (sweet) 2(5 Horse-radish 19 Hubert (sweet) .... 20 Hygienic (sweet) .. 20) Iced champagne . . 19 Irlaudaise (hot) ... 19 PAGK Sauces — Continued. Jam (sweet) 24 Lemon 20 Lemon (sweet) . . 20, 27 Lobster 20 Magenta (sweet) . . 27 Maitre d'hotel .... 20 Maple syrup (sweet) 27 JMayoiinaise 20 Mayonnaise aspic .. 2(J Melted-butter 2(,' Mushroom 21 Mushroom, white (sweet) 29 Mustard 21 Nesle (sweet) 27 Onion 14, 188 Orange (sweet) ... 27 Oyster 21 I'arsley 22 Peach (sweet) 27 Pepper 22 Puilding (sweet) ... 28 Itaguse (sweet) ... 28 Kexford (sweet) ... 28 Roman 22 Rubanee (sweet) . . 28 Salad, French 18 Salmis 22 Salsify 22 Shad-roe 23 Snowflake 23 Spiced (sweet) .... 29 Suedoise (sweet) . . 29 Sugar (sweet) 29 Supreme 23 Tartare 23 Tomato 2.3 Tomato butter .... 23 A'anilla (sweet) ... 29 Veloute 23 Vinaigrette 21 Vinegar (sweet) . . . 29 Wellington (sweet). 29 White 24 Worcestershire. .. 19. 24 Sauer-kraut 1.5.5 To cook 1.55 Sausage 140 Bologna 140 Breaded 184 Forcemeat of 3(5 Saute, chicken ... 83. 93 Sauted nniscot, chicken 93 Scones KiS Scorch, to take out.. 3(50 Scrapple 13S Sea-moss farine .... 2.50 Shadines 5.3 . Shad-roe sauce 23 Sheep's tongue 119 Sherbet 2(>S I^emon 208 Orange 2(i9 Pineapple 2(i8 Shortca ke. stra wberry 232, 233 Shrimps , 02 382 INDEX. PAGR Silver, to clean 361 Sippets 3>>i) Sirloin of beef 1 13 Skewers, garnished 366—368 Slaw. Cold 214 Sweet 214 Warm 214 Smelts, fried 58, 60 Snow. Balls 299 Cream 273 Dish of 24,5 Flake sauce 23 Pudding 229 Soda. Biscuit . 163 Crackers 165 Cream 319 Water 319 Sole. And smelts, fried. . 60 Fillets of 60 Sorbet 26S SoufHe. a la Marguerite . . . 206 Foie gras 197 Orange 252 Potato 115 Strawberry 261 Soup 37 — 18 Beef 38 Bisque of mutton . 38 Bouillon 39 Bread 39 Chicken 3i) Chicken broth 40 Clam 39 Clear .'^9 Consomme 40 Corn 41 Cream of barley . . 41 Crecy, with whole rice 41 Giblet 41 Giblet (German) . . 42 Green-pea 42 Gumbo 42 Hotchpotch, English 41 Invalids' 327 Jenny Lind's 42 Milk . .• 42 Mock-turtle 43 Mongole 13 Mutton 43 Noodle 43 Noodles for 4.3 Okra 44 Ox-tail 4-' Oyster 44 Pea 44 Pepper pot 45 Potage a la Royale. , 45 Potage de saute ... 4.5 Potage .Tulienne . . 45 Potage Parmentier. 45 Potato 46 Pnreo of green pea? 46 PAGE Soup— Continued. Puree of spring herbs 46 Quenelles 46 Itice 47 Stock for 9 Suggestions for . 37, 38 Tomato 47 Turtle 47 Veal broth, brown. 47 Vegetable 47 Venison, brown ... 48 Vermicelli 48 White 48 Sparerib, roast 140 Spinach 1.5(; Sponge-cake . . . 283, 291 Spring herbs, puree of 46 Spun sugar 2.59 Squash. Baked ■. . . 15] Dried 154 Fritters 1.54 Hubbard, baked . . . 153 Pie 221 Summer, to -cook .. 153 Squirrel, broiled 110 Starch 3-59 Polish 361 To remove from flat- irons 36] Steak. Hamburg 113 Roast 117 Stew. Breakfast 183 Mutton 127 Onion 1,50 Rabbit 109 Stock 10 Economic 9 Fish 10 Game 10 Suggestions for .... 9 White 10 Stocks for soup, gravv, etc 9, W Stovepipes, to clean.. 360 Stove-polish 362 Strawberries. Acid 319 Cake, French 233 Canning 31 1 Charlotte 243 Iced puree 269 Preserved ;sl4 Shortcake 232, 233 Salad 213 SoufBe 261 Water-ice 263 String-beans 149 Strudel 233 Stuffing. Apple 95 For turkev 94 Potato 97 Succotash 149 Sugar. Pauce ,,,,.,,...,,, 29 PAGE Sugar— Continued. Snaps 229 Spun 259 Sultana rolls 269 Swans a la Phrygienne ^ 204 Sweetbread 126 a la Financiere .... 126 a rimperatrice .... 125 Escallops of 127 Larded and stuffed. 126 Timbal of 124 With mushrooms . 126 Syrup, maple 27 Tapioca. Cream 238 Jelly 328 Pudding 227, 228 Tarragon vinegar . . . 310 Tartare sauce 23 Tartlets, apple 223 Tar, to remove ;,60 Tarts 223 Crust for 223 Fruit, short paste for 270 Sand 300 Sweet-potato 223 Tea 318 Balls 318 Beef 327 Cakes 297 Dishes 173 Pot, to clean ..... 361 Rolls 163 Tenderloin, a la Jardiniere .... 134 Minions of 115 Of beef 112 Thread-lace, to wash. 363 Timbal. a la Belle Eugenie^ 201 a la Christina 248 a la Florence 250 a la .Jardiniere .... 200 a la Mathild 253 a la Windsor ..... 201 Chestnuts 244 Empress Frederick. 267 Foie gras 199 Little, of fish 56 Macaroni 154 Rosamond 2.54 Sweetbread 124 Tinware. To brighten 362 To scour 360 Tiptop pickle 305 Toast. And water 327 Cream 181 Fish 55 Ham 138, 181 Milk 181 Savory 181 Tomato 147 Tomatoes 1 1(! Aspic 34 Baked ,,.,, 147 INDEX. 883 I'ACtE Tomatoos — ContiiuH'd. ButtiT 23, 315 Cjitsiip 30(1 Custard 14 i F 241 Sauce 29 Veal. And ham pie 121 Breast of 120 Broth, brown 47 Broth for invalids. 320 Croquettes 120 Cutlets, broiled 121 Cutlets pi(iues .... 120 Farce 34 Forcemeat (if 30 Hash, esged 122 Jellied 1S4 Loaf 120 Quenelles of .33 Ragout of 11'.) Ressoles 120 Roast 122 Vegetables 142—150 Veloute sauce 23 Venison soup, brown. 48 Vermicelli soup .... 48 Vinegar .3(34 Celery 310 Currant .302 Lemon 319 Nasturtium 310 Pie 220 Raspberry . . . 320, 3(i3 Sauce 29 Spiced .309 Tarragon -310 PAGE Vol-au-vent 257 Waters 300 ;Mustard 300 Wallies KiO, ISO Corn-meal and rice. 109 Flour and Indian .. 109 Rice 180 Washing. ('ompound 3(54 I*repara1i ^^-^K. ••.'* «-i<^^ .'^9^ ^^^4>'' \<^' ''bv^ .''^ «^o^ 5°* Wy \W'/ \'Wy \Wy ^. co*,.>i^.x. y..^u:.v oov>^.x y.- .•1<2<. *^^*' o_ %