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 Recipes for the above (leli},'htful cakes aw all found within this book. 
 
WOMAN'S FAVORITE 
 
 COOK BOOK 
 
 By ANNIE R. GREGORY 
 
 ASSISTED BY ONE THOUSAND HOMEKEEPERS 
 
 There is no higher art than that which tends tozvards the 
 improvetnc7it of human food. H. W. Beecher. 
 
COPYKK.IIl', l(/)2, IIY 
 
 ANN'ir: K. (;i<i:(;oi<Y 
 
 THF I IBWARY OF 
 
 eoNGRtss, 
 
 Two Coi-ie« l;6o€ivp* 
 
 MAR 26 "1902 
 
 OLASe Ct XXc N .. 
 
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 '^ To be a good cook means the economy 
 .... of^ourgrcqt-^randmothers and the science 
 y\': o/imodei:/'\^chefnists. It means imich tast- 
 ing and no wasting. It means English 
 tltQr'(njghni\<is; ._ French art and Arabia?t 
 'iw^italityl *•/? 7neans, in fine, that you are 
 to see that every one has something nice to 
 eat.'' — RusKiN. 
 
17 5 
 
 V . ' 
 
 . ■ntit*f,/tytin..^y^jl-,txnatf(U^a±n/fitnTr^^ 
 
 
 BOOKS multiply rapidly. Literature of every kind is scattered broad- 
 cast and something is to be had for every taste. New books, new 
 thoughts, and new expressions of old thoughts, are plentiful and one is 
 tempted to ask: Why another volume? 
 
 In reply we beg to say that even though the name of the books is 
 legion, there is room for more good ones. Nay, there is an urgent call 
 for books bearing on the important needs of the day, upon subjects that 
 are practical and useful, upon subjects that assist men and women to make 
 the daily cares of home and business lighter and more cheerful. So it is 
 without apology that we send forth this volume, asking that it speed 
 onward its message until all who desire "something new on an old subject," 
 and all who desire "something simple on a new subject," shall have 
 been reached. 
 
 What is the object of food? Why do we eat? These queries interest 
 all humanity and have been answered repeatedly by intelligent thinkers. 
 We "eat to live"; we eat because waste is forever going on in the human 
 body and must be replenished. But, are there not many cooks who act 
 upon the supposition that the greater the number of ingredients crowded 
 'nto any one dish, the more remarkable the achievement and the more 
 creditable the ingenuity displayed? This is plainly an error, for all right- 
 thinking persons must admit that the cook deserving the highest praise is 
 the one who can prf-pare the most appetizing, and at the same time, the 
 most wholesome and nourishing dishes from the scantiest and plainest 
 material. The man or woman who can do this, has not only the ability 
 to think, and to direct, but carries forward a thrift amounting to an art — 
 the highest art known to domestic science, saying nothing about the aid to 
 happiness and longevity. 
 
 9 
 
10 PREFACE. 
 
 These thoughts bring us to the consideration of how to effect a change 
 in this direction. Fortunately, fashion is helping some in this direction, 
 for we note on all sides the simplicity with which city breakfasts, and 
 many country ones, are now being served. We wish it were so with the 
 dinner, but, alas, we fear that the simple diet for breakfast is more than 
 offset by the late, rich dinner. But, as usual, we look to the women. 
 Women are the first to advance a reform, and to them must the world 
 look for a continuation of this feeble awakening which has been begun in 
 the breakfast, and which, with careful discrimination, will prove the great- 
 est blessing of the age. To discard the injurious substances that now 
 enter largely into the composition of many of our so-called ''fancy dishes" 
 and to avoid spices, that stimulate without nourishing, and fats, that clog 
 without strengthening, is to open up a new phase in human life. Pure 
 foods, pure water, and pure air, will give new power, and when the per- 
 verted appetite has approached its normal condition, many of the diseases 
 that now assail the human frame will disappear, thus making our bodies 
 fit temples for the dwelling of the immortal soul. 
 
 This volume, by a skilled home caterer, successful housewife, and 
 ideal mother, will prove helpful to all classes. It is not radical, but sug- 
 gestive, and is comprised in three books, bound under one cover. 
 
 BOOK I. is intended for the inexperienced housekeeper, who has all 
 things to learn, as well as for the epicure, whose tastes incline to rich and 
 expensive dishes, but whose pocket-book demands economy. 
 
 BOOK II. is devoted to various health foods — soups, without meats 
 (more appetizing than any ever dreamed of in our grandmother's day), to 
 the cooking of vegetables, cereals, the making of salads without meat, 
 etc., etc. It is an up-to-date guide in brain-building, health-building and 
 happiness. 
 
 BOOK III. is devoted to household economics, nursing the sick, the 
 toilet, the care of the kitchen, laundry, etc., etc. 
 
 Thus, the book (three volumes in one) is a complete Twentieth Cen- 
 tury Guide on all things pertaining to cookery. It teaches us, not only 
 what to select for the table and how best to prepare it, but furnishes a 
 concise and ready manual for all home-keepers, regardless of wealth or 
 station. Our blessings accompany it. 
 
 THE PUBLISHERS. 
 
INTRODUCTION. 
 
 WHEN I began to save the various "recipes" and "suggestions on 
 domestic economy" contained in this book, it was with no thought 
 of having them printed, but as the collection grew and there grew a 
 demand for just such a book, I wrote something like one thousand of my 
 acquaintances, the following letter, which will explain itself: 
 
 " My Dear Friend: 
 
 "At this, the beginning of the twentieth century, the thoughts of every 
 up-to-date person are naturally turning toward that great and important 
 subject: What shall we eat? The people at large are asking for a new 
 cook-book, something that will not only tell us how to make the most 
 appetizing foods, but healthful ones, as well. 
 
 "To meet this demand, I am about to prepare a cook-book on an 
 appetizing and healthful plan. The thought suggested itself by the rare 
 and delightful treats which I have had at the hands of a few of my friends, 
 who, on various occasions, have sent me recipes for healthful, and yet 
 delicious, breads, soups, salads, cakes, etc. These have been so much 
 appreciated that I have decided to ask my friends all over the United 
 States, to send one or more of their favorite recipes, which I will include 
 in the book. I believe such a work will be useful, for one made up of 
 culled recipes, with the name of each donor underneath, must be reliable, 
 and hence, valuable to every housewife. I therefore invite you to con- 
 tribute your favorite, with directions for making same — something not 
 found in any cook-book to your knowledge. All these, bound in one vol- 
 ume, will make a soiLvenir book that I shall be proud to have, you will be 
 glad to own, and every woman will be glad to possess." 
 
 In answer to this letter, I received hundreds of replies. P>om the 
 first letter received, I quote the following extract: "I think your idea of 
 a recipe book, a good one, and gladly contribute my favorite, in the line 
 of a pudding." 
 
 The second wrote: "I send a recipe for a layer cake, which, we think, 
 is excellent. Some have called it the 'Minnehaha Cake,' but while it is 
 similar to the Minnehaha, it is even nicer. I do not know any name 
 for it, but as I live out here on a Minnesota prairie, will call it the 'Prairie 
 Cake.' " 
 
 11 
 
n 
 
 INTRODUCTION. 
 
 A third wrote: "As you want a recipe not found in other cook-books, 
 I will give you an original one. My little grandson wanted I should make 
 him a birthday cake — one not like other cakes. Grandmothers are ever 
 equal to the occasion; I made one and it was so highly praised, that I have 
 been led to make it several times since — always with the same result. We 
 call it 'Leroy's Birthday Cake' — you may call it what you like." 
 
 And still another wrote: "I have decided to tell you my way of 
 making bread, as it is very simple and not nearly as much trouble as the 
 way most people make it. My neighbors think it is excellent," 
 
 Another wrote: "I send along with my favorite some tried recipes of 
 my neighbors." 
 
 Another wrote: "If you can put in only one of my recipes, put in the 
 prescription for beautifying and making the hair grow. Every family 
 should have it." 
 
 Thus, dear friend, the helps and suggestions in the book have been 
 gathered from many sources. Besides those which have been sent by 
 friends from in and out of town, from States both adjoining and remote, 
 there are those that have been used in my family for years. I have given 
 credit, where it was possible to remember from whom they came. Those 
 taken from other books, are used by the kind permission of the authors or 
 publishers. I am greatly indebted to all who have contributed, or by their 
 courtesy made it possible for me to use their favorites in this book. 
 
 It is not a haphazard collection, gathered at random from doubtful 
 sources, but has been made up, sparing neither labor nor expense, from the 
 choicest bits of the best experience of many who have long traveled the 
 daily round of household duties, not reluctantly, like drudges, but lovingly, 
 with heart and hand fully enlisted in the work. May it lessen the per- 
 plexities of all who use it as a guide and stimulate that just pride, without 
 which great excellence is impossible. 
 
 THE AUTHOR. 
 
CONTENTS. 
 
 THREE THOUSAND HELPFUL SUGGESTIONS AND RECIPES. 
 
 BOOK L 
 
 Arranging the Table — Up-to-Date Methods 20 
 
 Bread, Biscuits, Muffins, Waffles, etc 145 
 
 Cakes and How to Make Them 231. 
 
 Cakes (Layer) and Fillings for Same 249 
 
 Camping Out — How and What to Cook 431 
 
 Canned Fruits and Vegetables 392 
 
 Carving 45 
 
 Chafing Dish and Recipes for Same 201 
 
 Cheese and Cheese Dishes 179 
 
 Coffee, Tea, Cocoa and Beverages 363 
 
 Confectionery 35^ 
 
 Cookies, Doughnuts and Small Cakes 262 
 
 Courses for a Formal Dinner 23 
 
 Custards, Creams, Desserts, Etc 3^9 
 
 Dinner Giving 19 
 
 Dinner-Table Novelties and Decorations 21 
 
 Dried Fruits 39^ 
 
 Eggs and Fifty Ways to Cook Them 187 
 
 Favors and Bonbonnieres 27 
 
 Fish 73 
 
 Garnishings 424 
 
 Home Dinner, The 28 
 
 How to Utilize Everything 42 
 
 Ice Creams, Ices and Sherbets 339 
 
 Jellies 385 
 
 Luncheons 29 
 
 Marmalades 3^8 
 
 Meaning of Foreign Words on Menu Cards '. • . 40 
 
 Meat* — How to Select, Cook and Serve 1 19 
 
 Meat and Fish Sauces 4^4 
 
 Pastry, Pies and Tarts 217 
 
 Pickles, Vinegar and Brine 39^ 
 
 Poultry and Game ,. 103 
 
 Preserves — Canned and Sun Dried 375 
 
 Puddings and Pudding Sauces 279 
 
 Relishes and Catsups 4^6 
 
 Rusisan, Scotch and Other Afternoon Teas 30 
 
 Salads Made of Meat, Fish and Shell Fish 211 
 
 Sandwiches and Canapes ^73 
 
 Shell Fish 89 
 
 Soups Made of Meat 55 
 
 13 
 
14 CONTENTS. 
 
 Special Mr.niis anrl .Siif^(:jcstions How to Decorate the Table 32 
 
 St. Valentine-'s Day 38 
 
 Washington's iiirthrjay 39 
 
 St. Patrick's Day 32 
 
 Kaster .Siinciay 33 
 
 " " Injurth of July 34 
 
 " " Halloween Parties 35 
 
 Thanksj^ivinj^ Day 36 
 
 " " Christmas Day 37 
 
 Spiced Fruits 390 
 
 Supper Parties 31 
 
 Table ]uiquette 24 
 
 Toasts 167 
 
 Wastefulness 4 1 
 
 BOOK II. 
 
 Cereals and P\irinaceous Dishes 466 
 
 Fresh PVuits — How to Serve Them 443 
 
 Health I'aramount to All Else 436 
 
 Hcmiekeepinj^, Not Housekeepin}:^ 438 
 
 Ko-nut Versus Lard 464 
 
 Nourishinf^ Pro|>erties of Various l^'oorls 439 
 
 Nuts as an Article of Diet 474 
 
 .Salads without Meats 509 
 
 Soups without Meats 451 
 
 Vegetarianism 440 
 
 Vegetables — Their Importance 485 
 
 Vegetables — How to Cook 485 
 
 BOOK III. 
 
 Dairy, The 530 
 
 Drinking Water 549 
 
 Dyeing and Coloring 531 
 
 Economics for the }If>use 524 
 
 P'ood for the .Sick anrl Con\'aIesce-nt 539 
 
 Happiness of Children 553 
 
 Helpful Laundry Recipes 522 
 
 Home, The 520 
 
 I lousehfjld I lints 535 
 
 Infants 551 
 
 In and About the J louse 520 
 
 Kitchen, The 520 
 
 Laundry, The 521 
 
 Nuisances About the I louse 581 
 
 Nursery, The 552 
 
 Prevalent Disorders and Their Rcmefiies 554 
 
 Sewerage 549 
 
 Sick anrl Convalescent. . 538 
 
 Toilet Recipes 568 
 
 Toilet .Suggestions 566 
 
 Ventilation 549 
 
--^ ILLUSTRATIONS ^ 
 
 PAGE 
 
 Something New in Cake-Making 6 
 
 Delights of Christmas Time „ • i8 
 
 Table Set for a Formal Luncheon 53 
 
 Table Set for a Wedding 54 
 
 Rolls 71 
 
 Pretzels 71 
 
 Coffee Cake 71 
 
 Grandmother's Brown Bread .* 71 
 
 All Kinds of White Bread 71 
 
 Breast of Veal 72 
 
 Lamb Chops Garnished with Peas 72 
 
 Leg of Lamb » 72 
 
 Sirloin Roast ^ 72 
 
 Roast Chicken 72 
 
 Tenderloin of Beef 72 
 
 Fish and Shell Fish „ 121 
 
 Florida Lemons with Dressing 121 
 
 Mrs. Winter's Fish Sauce 121 
 
 Mrs. Baldwin's Fish Balls „ 121 
 
 Bride's Cake „ 122 
 
 Birthday Cake 122 
 
 Geranium Cake „ 122 
 
 Christmas Cake 122 
 
 Lenten Salad „ 139 
 
 Chicago Cheese Bars „ „ 139 
 
 Bread Sticks „ 139 
 
 Roast Capon 139 
 
 Wafers Long Branch Recipe 139 
 
 Bon B«->n Boxes — Other Delights for Wee 
 
 Men and Women > 140 
 
 PAGE 
 
 Snapping Mottoes 140 
 
 Drum Favor 140 
 
 Favor — Sewing Baskets 140 
 
 Favor — Musical Instruments 140 
 
 Bonbonniere — Everlasting Flowers 140 
 
 Dishes from the Field and Garden 190 
 
 Delights for the Old and Young 207 
 
 Delightful and Appetizing for Dinner 257 
 
 Chicken Pie, Individual 257 
 
 Pickled Onions „ 257 
 
 Grape Jelly 257 
 
 Fish Croquettes 257 
 
 Blueberry Cake 257 
 
 Dressed Radishes and Celery 257 
 
 Stuffed Olives 257 
 
 White Mountain Cream Puffs 258 
 
 Mother's Salted Almonds 258 
 
 Quince Souffle ^ 258 
 
 Honey k la New York 258 
 
 Ice Cream Cake 258 
 
 Sliced Lemon Pie „ 258 
 
 DeUghtful Recipes from North, South, 
 
 East and West 275 
 
 Rice Croquettes 27; 
 
 Canned Cherries 275 
 
 Pickled Peaches 275 
 
 Canned Peaches 27; 
 
 New England Mince Meat 275 
 
 Doughnuts, Iowa Recipe 275 
 
 Montreal Boneless Turkey 275 
 
ILLUSTRATIONS 
 
 PAGE 
 
 Quick, Simple and "Never Fail" Recipes 276 
 
 Cream Oysters in Pate Shells 276 
 
 Cinderella Cake for Boys and Girls 276 
 
 Dandy Ohio Cake 276 
 
 Raspberry Bromangelon 276 
 
 Meats, How and What to Select 326 
 
 Food Furnished by the Sea, Lakes and 
 
 Rivers 343 
 
 Fresh Fruits and How to Serve Them 410, 461 
 
 Picnics and Luncheons 427 
 
 Life Forces for the Sick and Convalescent 461 
 
 Unfermented Grape Juice '. 461 
 
 Sweetmeats for Social Gatherings 462 
 
 Stuffed Prunes 462 
 
 Fig Bars 462 
 
 Oranges in Fancy Shape 462 
 
 Washed Figs 462 
 
 Dates Stuffed with Blanched Al- 
 monds 462 
 
 Candy 479 
 
 Stanley's Fudges 479 
 
 Miss Parloa's Chocolate Creams 479 
 
 Edwin's Ribbon Candy 479 
 
 Fancy Bon Bon Baskets 479 
 
 Palmer's Pineapple Glace 479 
 
 Janet's Peppermint Drops 479 
 
 Ethel's Candied Cherries 479 
 
 Crystallized Lemon 479 
 
 Goodies for the Lunch Box 480 
 
 Greenacre Hermits 480 
 
 Cocoanut Cookies 480 
 
 Nut Macaroon 480 
 
 Raisin Pies 480 
 
 Canadian Coffee Cake 480 
 
TIIK DKLKillTS OF CHRISTMAS TIME. 
 
 (See index for simple and up-to-date recipes.) 
 
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 WBinner Giving 
 
 Ifffb THE hospitably inclined, the 
 pleasure afforded by enter- 
 taining those whose society is 
 desired is unsurpassed, and no- 
 where does the host or hostess show 
 to such advantage or disadvantage, 
 as at the dinner-table. 
 To give a dinner gracefully, however, requires 
 tact; indeed, it may be said to be an art, to so 
 select one's guests and so arrange them at the 
 table that no lack of harmony will mar the occa- 
 sion ' The hostess must be, to a certain extent, ac- 
 quainted with the peculiarities of each guest, and 
 in placing them, she should carefully avoid seat- 
 ing two persons of opposite natures side by side. 
 She should study her guests, as it were; 
 should allot the charming talker to the equally 
 charming listener, and the opinionated person to 
 the passive and yielding disposition. A dmner 
 should be a function where no obstacles to ease 
 and enjoyment exist. It is generally understood 
 that all present are desirable persons and 
 yet an acquaintanceship begun under such 
 auspices need not extend beyond the 
 occasion that gave it birth unless 
 so desired. 
 //^](0V^^^ 19 
 
20 DINNER GIVING. 
 
 Invitations to a dinner party are issued ten days or two weeks in 
 advance of the event. The recipients of the invitation should reply at 
 once, as to their ability to accept. This gives the hostess a chance to fill a 
 possible vacancy. These invitations can be sent by post, but are better, 
 because of more sure delivery, sent by messenger. 
 
 In giving a dinner an old saying should ever be kept in mind: "Good 
 humor garnishes, good will beautifies, and good feeling gladdens more 
 effectively than flowers, handsome china, or expensive silverware." 
 
 To-day a hostess of moderate means can invite fifty or even one hun- 
 dred guests, for an informal party, without ever looking to the florist or 
 the caterer for help, provided she herself is accomplished in that finest of 
 fine arts — entertaining; she must, though, know how to bring people 
 together, know how to group them diplomatically; how to bring out the 
 harmonies of each nature; how to stimulate and inspire. If she can do 
 this, then the results will be quite as satisfactory as though she had unlim- 
 ited wealth and the command of all Christendom at her feet. It has been 
 well said that the responsibility of the hostess is far less for the "warming, 
 lighting and feeding" of her guests than it is for the personal happiness of 
 every one who crosses her doorstep. 
 
 ARRANGING THE TABLE. 
 
 The first requisite for a well-ordered table is, snowy, fine, damask linen. 
 The napkins and table-cloth should be of good size and the dishes should 
 shine with brightness. Underneath the cloth, padding should be laid. 
 A table, when properly set, is a picture of loveliness — cut glass, silver, 
 dainty dishes, with a background of white, appeal to the eye of the artist 
 and why not to the guest, giving zest to the viands that are spread. 
 
 As to the manner of "setting" the table, there are some differences of 
 opinion and greater differences of customs. At the strictest of houses, 
 there are as many knives, forks and spoons placed at the different places, 
 as there are courses to be served. The knives lie on the right of the 
 plate, and a row of forks on the left; the oyster fork on the outside. 
 There are usually four forks and three knives; a steel knife for meat being 
 one of them. The soup spoon lies next to the napkin. The napkin 
 (which, by the way, should never be starched) is placed directly in front 
 of each guest. Individual salt and pepper bottles are at hand, and if but- 
 ter is needed, individual butter plates are called into use. A goblet is set 
 at every plate. 
 
 A certain scheme of color is chosen, and everything on the table har- 
 monizes with it. The flowers adorning the table are delicately scented 
 
DINNER GIVING. 21 
 
 and pleasant to all., There are many who dislike the heavily-scented 
 tuberoses and syringas, but roses, lilies, carnations and lilacs are always 
 agreeable. The dining-room is carpeted, or if the floor is hardwood, 
 large rugs are used to deaden the foot-steps. 
 
 In lighting the table, lamps and gas are the most common method of 
 illumination, but the preference is in favor of wax candles, as they afford 
 good opportunity for decorative effects and make pretty shadows. The 
 shades to the candles match in color the other decorations. In country 
 places, the beautiful old lamps of odd designs with colored globes, are 
 used, with fine effect. 
 
 The tables used are various — round, oval, or oblong. Many have 
 large oval tops made which fit over extension tables, when an unusual 
 number, like twenty or thirty, are invited. The advantage of an oval top 
 is that one can get a better view of the company present and the ensemble, 
 as a whole. 
 
 DINNER TABLE NOVELTIES AND DECORATIONS. 
 
 To the artistically inclined, an infinite variety of surprises in the way 
 of table decorations is possible. The custom generally in vogue at the 
 present time, is flat center-pieces. If the table be oval, a pretty cut-glass 
 bowl, filled with any low, sweet-scented flowers, is in good taste, keeping 
 ever in mind the fact that all colors should harmonize. Underneath the 
 bowl, an oval, beveled-edge mirror or a round, fancy cut-glass mirror can 
 be placed with good effect. Over the table-cloth, a few carelessly strewn 
 rose petals, yellow and red, or red alone, are pretty and novel— these being 
 appropriate only when roses are used as a center-piece. 
 
 The square table is more picturesque looking, when a square doily, 
 either embroidered or of Battenberg lace, is placed in the center. For 
 those who can afford the Battenberg table-cloth, nothing can be more 
 exquisite. They are appropriate for oval, square, or extension tables. 
 For a long table a Battenberg scarf, extending two-thirds the length of 
 the table, is very rich and handsome. On one table, seating twenty or 
 more persons, two or three floral pieces can be used, intertwined with 
 smilax, with fine effect. 
 
 For receptions and weddings, medium wide satin ribbons, pink, cream 
 or blue, with or without smilax, fastened to the chandelier or attached to 
 the ceiling and festooned to the four corners of the table, then looped 
 and finished with bows of the same, are gay and charming in effect. The 
 same colored satin ribbons, crossed at the center of the table and fastened 
 at the corners, are also very effective; so, also, is one streamer of ribbon. 
 
22 DINNER GIVING. 
 
 diagonally crossing the table, with generous handsome bows at either 
 point of attachment. 
 
 Ferns of all varieties are very handsome and appropriate, for either 
 special occasions or for ordinary use. Smilax deeply festooned round the 
 chandelier or suspended from the ceiling, reaching well to the table, is 
 ever appropriate for public gatherings and suggestive of freshness, dainti- 
 ness and beauty. Asparagus in its fragility, suspended in the same way 
 and carried to the four corners of the room, and on it loosely hung fresh 
 roses, pinks, jasmine or lilies, is a sweet bit of luxury. The same is true 
 of autumn leaves strung on a thread lengthwise, and hung fringe-like 
 all around the sides of the room, not forgetting the table on which they 
 should be securely fastened by a blind thread. These are most catchy. 
 
 I can conceive how beautiful the country dining-room may be made to 
 appear in spring with a generous use of apple-blossoms, loosely twined 
 and festooned, also made into garlands for the wall, reserving ever a 
 generous supply of the latter, to crown the heads of the guests. Then 
 again, in the fall, there are the pumpkin-vines, corn tied together by the 
 husks, stems of luscious apples, all of which surpass anything made by art. 
 Then there are the wax candles with the pretty colored shades and the 
 lamps with the transparent globes that produce a sense of dreamland, to 
 say nothing about those favored dining-rooms which permit of a good 
 view of the brilliant sunsets of August and September. Subdued lights 
 are always prettier than bright lights, especially so at the opening of the 
 dinner. 
 
 Going back a moment to decorations, I believe the country homes are 
 the ones most favored for display. My mind carries me back to girlhood 
 and the Christmas times when grandmother invited all her children and 
 grandchildren for a home gathering and how like fairy-land she made the 
 festal board. The sweet smelling spruce was brought into use, and 
 everywhere were set these trees and branches, sparkling with crystals, 
 converting the old-fashioned home into a veritable ice palace — a fit place 
 for Santa Claus' reception. The secret she told us was this: The spruce 
 was first dipped into a weak solution of glue, then rolled in crushed alum 
 (not powdered). You who have never seen the effect, just try it once and 
 see how like a million dew-drops in the sun it appears. 
 
 Then there was the china that sparkled and the glass that shone like 
 jewels. Faded flowers she restored to freshness by first cutting the stems 
 and putting them in very hot, then in very cold water; setting them in the 
 cold storeroom till they were called into use. You would be surprised to 
 see them come on the table, as fresh as though they had never been faded. 
 
DINNER GIVING. 23 
 
 SERVING THE DINNER. 
 
 In cities the usual hour for a dinner party is seven o'clock; in country 
 places it is frequently earlier in the day. When the last guest has arrived, 
 dinner is announced. The host leads the way with the lady whom he 
 wishes to honor and the hostess comes last with the gentleman whom she 
 wishes to honor. 
 
 The giving of a dinner is the most important of all the duties of a host- 
 ess. She must not betray ignorance or show nervousness, for she alone 
 is responsible for its entire success. The serving-maid should be trained 
 to keep cool and avoid accidents. The number invited and the outlay 
 expended should depend upon circumstances and one's means. 
 
 The favorite form of serving a formal dinner is called a la Riisse. 
 The articles of food are carved by the servants at a side table or in the 
 kitchen and brought to the guests. This has one advantage; it allows the 
 host and hostess more time for social enjoyment with their guests. But 
 it calls for well-trained servants to perform this duty satisfactorily. It 
 requires about one servant to every six guests; therefore, when dinner is 
 served in this fashion, where the help is inadequate, it is well to engage 
 outside assistance. 
 
 For a home-like, informal, dinner, where the host does the carving, 
 one servant can wait upon twelve persons and do it well if properly trained. 
 On a table or sideboard should be placed the plates for the various 
 courses, s«naller spoons, finger-bowls, coffee-cups and saucers. As the 
 plates from each course are removed, they should be taken to the kitchen. 
 
 The waiter should approach the guests from the left except in serving 
 water, coffee, or anything of a like nature. The color and flavor of the 
 various courses should be as different from each other as possible, offering 
 all the foods in their respective seasons and of the finest quality. 
 
 COURSES FOR A FORMAL DINNER. 
 
 First course: Oysters, as a rule, should be served at the beginning of a 
 dinner, though they are used only in those months of the year in which 
 the letter "r" occurs. The balance of the year little neck clams are used. 
 
 The second course consists of a soup, the clear soup being preferred, 
 accompanied by crackers or bread. Celery may be served also. 
 
 The third course consists of fish, boiled or fried, and should be 
 accompanied by small boiled potatoes; if broiled or cooked in any fancy 
 manner, serve radishes. 
 
 Fourth course: An entrde is next in order if desired; it should be made 
 
24 DINNER GIVING. 
 
 in a fancy way, so as to avoid carving; bread should be the accompani- 
 ment. Relishes, such as olives, salted almonds, etc., are served with this 
 course. 
 
 T\\&/tfth cotirsc consists of roasts. These may be composed of beef, 
 veal, mutton, lamb, venison, turkey, duck, goose, or capon, accompanied by 
 one or two vegetables. 
 
 Sixth coicrse: Punch or sherbet may be dispensed with or not, as fancy 
 dictates. 
 
 The seventh coiLi'se consists of snipe, prairie-chicken, squabs, etcf, but 
 poultry, such as spring-chickens, or duck, may be served instead. 
 
 Eighth course: Any appetizing salad with cheese wafers. 
 
 Ninth conrse: Hot and cold sweet dishes, consisting of puddings, ice 
 creams, cakes, etc. 
 
 Tenth course: Fresh fruits and bonbons. 
 
 Last course: Turkish or black coffee served demi-tasse. 
 
 The above makes a pleasant menu, but it can be made simpler or 
 more elaborate as one chooses. 
 
 Before serving the dessert all the dishes should be removed, save the 
 drinking glasses, and all crumbs should be lifted from the cloth by means 
 of the crumb knife and tray. A dessert plate and dessert spoon and knife, 
 provided they are needed, should then be placed in front of each guest. 
 Coffee (made after the manner of after-dinner coffee) should be passed 
 last, demi-tasse, and served clear. Sugar and cream should follow, in 
 order that those who prefer either or both, may help themselves as they 
 please. 
 
 TABLE ETIQUETTE. 
 
 A host or hostess should never allude to the quality of the dishes or 
 contents — either is in poor taste. The guests will discover their excellence 
 without assistance. 
 
 If a guest does not care for a certain article do not press it upon him. 
 
 Do not, in serving, overload the plates. 
 
 Do not finger knife, fork, dishes or anything on the table. 
 
 Do not overload the fork. 
 
 Do not leave the knife and fork crossed on the plate when you have 
 finished, but leave them parallel on the plate, the tines of fork down, the 
 knife to the right and the sharp edge next to the fork. 
 
 Do not, under any circumstances, put the knife in the mouth. 
 
 Do not drink from the saucer. 
 
 Do not rise from the chair to reach anything. 
 
DINNER GIVING. 25 
 
 Do not tip the soup-plate, or put the end of the soup-spoon in the 
 mouth, except when eating oyster-soup. 
 
 Soup should be eaten from the side of the spoon and taken from the 
 further side of the plate by moving the spoon from you. 
 
 Close the mouth when chewing. 
 
 Never make a hissing sound when eating soup. 
 
 Never cut bread, but break it, buttering each piece as it is eaten. 
 
 Never reach across others. 
 
 Bread should be buttered on the edge of the plate, never in mid-air. 
 
 Olives should be taken with the fingers. 
 
 The fork should be used for croquettes, patties and most made dishes, 
 and must be used equally well in either hand. Never eat anything with a 
 spoon that can be eaten with a fork. 
 
 Do not hesitate to take the last piece. 
 
 Do not move the chair, but seat yourself quietly. 
 
 Look into, not over, the cup or glass when drinking. 
 
 Never quite fill the spoon, it is bad form. 
 
 A lady, if in a restaurant or hotel, rises when another stops to speak 
 to her, even though she is seated at the table. 
 
 A gentleman half unfolds his napkin and places it over the left knee. 
 
 Do not mop the face with the napkin. 
 
 Napkins should be unfolded below the level of the table and as unob- 
 trusively as possible. 
 
 Never tuck the napkin under the chin or in the waistcoat. 
 
 Soft cheese may be put on the cracker with a knife. Hard cheese is 
 taken in the fingers. 
 
 If the host is carving, at a family table, it is not necessary to wait until 
 all are served before beginning to eat. 
 
 The spoon is used for berries and cream, stewed fruit, peaches and 
 cream and soft desserts. 
 
 Crackers or bread should not be broken into the soup, but eaten from 
 the fingers. 
 
 Strawberries served with the stem, are eaten with th^ fingers. 
 
 The fork should be raised laterally and not in such a fashion as to 
 bring it at right angles to the mouth. 
 
 The smaller knife, of two at the plate, should be used for fish, 
 Never use a steel knife for fish. 
 
 Side dishes of vegetables should be placed at the left and eaten with a 
 fork. 
 
 Never smear the meat with mustard or sauce of any kind; place it at 
 the side. 
 
2G DINNER GIVING. 
 
 Never transfer the fork from one hand to the other. 
 
 Ne^er drink with the spoon in the cup. 
 
 Do not leave the spoon in the cup after stirring coffee or tea, but 
 place it in the saucer. 
 
 Do not rest the elbow on the table. 
 
 The knife should be taken by the handle only, resting the forefinger 
 on the upper part of the blade. 
 
 The fork should be used for mashing and eating potatoes. Never 
 touch potato with a knife, except to butter it. 
 
 Ice cream may be eaten with either a spoon or ice-cream fork. 
 
 Pass anything which you see is desired, even to a stranger. 
 
 When through dinner the napkin should be left unfolded, unless at 
 home. 
 
 Ladies should always be served before gentlemen. 
 
 Never place toothpicks on the table and never use a toothpick at 
 the table. 
 
 Never talk with the mouth full. 
 
 Never take a piece of bread with a fork. 
 
 Never put glasses on the table with the stems up. 
 
 Never blow on soup or coffee to cool it. 
 
 Never smack the lips. 
 
 Never leave the table with food in the mouth. 
 
 Never put salt on the table-cloth. 
 
 Always eat slowly. 
 
 Gentlemen should seat ladies first. 
 
 Do not bend over the plate for each mouthful. 
 
 Carry food to the mouth with an inward, not an outward, curve of 
 the fork or spoon. 
 
 Do not spread the elbows in cutting meat. 
 
 Knives, forks and spoons should be placed on the table for all the 
 courses except the dessert. 
 
 Finger-bowls are filled one-third full of tepid water, and are placed 
 on the table only when fruit is eaten, and after a meal. The finger-tips 
 only should be dipped in the finger-bowl. 
 
 The handles of the knife and fork should rest in the palms of the 
 hands. 
 
 Do not tip up the glass or cup too much when drinking, but keep it at 
 a slight angle. 
 
 Do not ask any one whether he wishes more potato, etc., but some 
 potato. 
 
DINNER GIVING. 27 
 
 Do not reach after a knife, fork or spoon that Is dropped but ask for 
 another. 
 
 Do not oblige the carver to make a selection for you when asked what 
 part of the fowl you prefer, but answer promptly, giving your preference. 
 
 Do not eat onions or garlic unless intending to remain alone. 
 
 Do not eat after passing a plate for another to the carver, until the 
 plate has been returned. 
 
 Do not twist the feet around the legs of the chair. 
 
 A crumb knife or fresh napkin should be used in brushing crumbs 
 from the table. 
 
 Never shove dishes on the table; always pass them. 
 
 Never shove yourself from the table. 
 
 Never touch the face or head at the table or fuss with the hands. 
 
 Never suck an orange. 
 
 Never spit seeds of fruit on the plate, but take them out of the mouth 
 with a spoon and lay them on the plate. 
 
 Never take a larger mouthful than will allow you to speak with ease- 
 Never hold the spoon so that the handle rests in the palm of the hand. 
 
 Never loll back in your chair or lean against the table, but sit upright. 
 
 Never make introductions after the guests are seated. 
 
 Never lift a glass by the rim; take goblets by the stem and tumblers 
 near the bottom. 
 
 Never ask whether any one will have some meat, but whether he will 
 have roast beef, beefsteak, or whatever kind of meat is served. 
 
 When asking for anything at the table mention the party's name 
 when you speak. 
 
 Do not give any one at the table the trouble of waiting upon you if 
 there be a servant in the room. 
 
 Do not, when at a private table, leave until all have finished. 
 
 Gentlemen remaining for cigars, rise when the ladies do, and remain 
 standing until they have left the room. 
 
 Gentlemen allow the ladies to pass out first en masse, if all leave the 
 dining-room. 
 
 Wear evening dress at a formal dinner party. Wear gloves and do 
 not take them off until seated at the table. 
 
 FAVORS AND BONBONNIERES. 
 
 The custom of giving is looked upon with so much favor by the fash- 
 ionably inclined, that a word regarding small gifts and bonbonnieres will 
 perhaps be appreciated in these pages. 
 
28 DINNER GIVING. 
 
 We are never too old to admire pretty things and if there are those 
 who desire to give favors at a luncheon, this may help suggest a few 
 home-made ones which are always more highly appreciated than expen- 
 sive, bought articles. 
 
 Little six and eight-sided, round or square bonbon boxes, covered 
 with satin on which are painted or embroidered leaves, vines or bits of 
 scenery, are very handsome as gifts and suggest a bit of love stitched up 
 in the making. The boxes should be padded, satin lined, and the recipi- 
 ent's monogram on the outside of the cover. 
 
 At Easter time, bonbon boxes in the shape of easter eggs with artistic 
 satin bows on top, are not without appropriateness. The favors at a 
 George Washington luncheon are pretty, made of papier-mdch^ in the 
 form of hatchets pasted over with silver paper. On top, a bunch of red 
 cherries (wax), held in place by a bow of red, white and blue ribbon, sug- 
 gests to the eye uniqueness and is an effective souvenir as well. 
 
 Baskets of various styles are pretty as plum-holders and useful as 
 well as decorative. Some of these baskets are afterwards used to hold 
 needles, thread and thimble; others jewelry and still others become per- 
 manent fruit baskets in the boudoir. These baskets can have one handle, 
 or two, or three, the latter covered with gilt is prettiest of all. On the side 
 can be placed rich bows of ribbon, colored butterflies, silvered beetles, 
 four-leaf clovers, or anything fancy suggests and means permit. 
 
 Silk muffs, fans, bracelets, cut-glass, jewelry, etc., are often given by a 
 member of the graduating class to the others whom one wishes to honor 
 with a luncheon. Imitation guitars, banjos, drums, skiffs, rowboats, etc., 
 all have their little day as fashionable favors. Brides frequently in giving 
 a dinner for the bridesmaids, provide favors ranging all the way from two 
 dollars in value to two hundred. So we might go on, but suffice it to say 
 we have suggested a sufficient number to enable one to work out a favor 
 scheme satisfactory to themselves. 
 
 THE HOME DINNER. 
 
 This function naturally partakes more of a social character than the 
 formal, ceremonious, dinner. But the same exactness and precision 
 should be observed, and the same rules for making the occasion one of 
 taste and enjoyment as its more pretentious neighbor. If more than one 
 course, lay extra forks by each plate. The soup tureen, with the soup 
 dishes, may be brought to the table, and set before the mistress of the 
 house, who can serve it to the family. If a servant is at hand, she should 
 
DINNER GIVING. 29 
 
 pass the soup to each one. She must hand it from the left side. After 
 the soup, hot plates are brought in for the next course. 
 
 At the home table the gentleman of the house does the carving. 
 The meat is passed as was the soup, and the vegetables, save those served 
 in vinegar, which are placed in side-dishes. The small vegetable dishes 
 are not used save in the instances mentioned, as too many suggests board- 
 ing-house style. 
 
 The home dinner should be made as attractive and agreeable as pos- 
 sible, for it is the season when the family all meet, with a sense of privacy 
 and loosening of restraint. The refined character of the occasion is 
 stamped as plainly as on the larger display, and all the details should be 
 carried out — the silver should be as polished, the linen as white and spot- 
 less, and the food as well prepared as though it were designed for strangers. 
 
 The manners of the home circle should be carefully guarded. It is 
 so easy to find fault, to omit a polite attention, or to grumble, when stran- 
 gers are not present. On all and every occasion the same order and neat- 
 ness should prevail, and though the number of dishes may be fewer, and 
 their concoction plainer, still the appointments of the table can be so per- 
 fect, the welcome accorded so warm, that those minor matters will be 
 entirely ignored or overlooked. 
 
 Good manners in the home should be strenuously insisted on. The 
 child who sees his father come to the table in his shirt sleeves, or his 
 mother in a soiled wrapper, will scarcely be ready to observe nice details 
 of dress when applied to his own case. 
 
 LUNCHEONS. 
 
 A modern luncheon is a very convenient meal, permitting of an 
 irregular number, and a great variety of displays. It can be made expen- 
 sive or not, as occasion demands. Many luncheons, like many dinners, 
 are apt to be over sumptuous. The ideal luncheon is quite a simple affair. 
 
 Roasts and joints are never served but entries and cold dishes instead. 
 Table-cloths are still frequently used, but the newer idea is the use of 
 highly-polished tables. These, when decorated with doilies and flowers, 
 give a peculiarly antique effect, far surpassing in charm even the richest 
 damask. At the embroidery shops many centerpieces and doilies for 
 these occasions are being shown. A pretty set, recently made by a friend, 
 intended for "the salad" course, consists of a round mat for the bowl, with 
 smaller ones for the plates. The patterns are mostly wreaths of brier 
 roses and vines. 
 
 A pleasant innovation in summer, and one especially adapted to 
 
30 
 
 DINN/iK GIVING. 
 
 spacious hoiTi(;s, is to serve the lunclK^on on th(; piazzas or in sliadc'd spots 
 around the yard. This agreeable change brings about a sociability that 
 delights the reserv(;(l and ph;ases even the most fastidious. 
 
 The niciui can \)v simple' or elaborate. Guests scat themselves where 
 they please unless cards desi<j;^naU; wh(;re each is to sit. The hostess in all 
 cases occupies the head of the table. The following are two of the many 
 menus that can be easily and neatly served. 
 
 MENUS. 
 
 1. 2. 
 
 I'ii'sf roiirsc, 
 I I.il\('(l ^.ji'apc I I'll it. 
 
 St-<(>/i(i (Oitysc, 
 HouilloM. 
 
 Third course, 
 Choi)s with j)cas 
 
 Fourth course, 
 .Salad. 
 
 First course. 
 Cantaloupe. 
 
 Second course, 
 Clams on half-shell. 
 
 Third course. 
 Oyster patties. 
 
 Four til course. 
 Creamed chicken. 
 
 Fifth course. 
 Ice Cream. Fruit. 
 
 I'^ifth course, 
 I(c. Bonbons. 
 
 I dropped into a friend's a few days a^o just at lunch time, and found 
 her alone no maid and no husband. She apologized for the lack of 
 luncheon but said slu^ would be glad to have me take a cup of coffee with 
 her. 'IMien she brought out a platen of crisi)y, salt soda wafers and a little 
 roll of delicate Neufchatel che(;st;, which she s|)read upon the crackers 
 with just a dash of paprika. Could anything be nicer? 'Ilie lunch was 
 delicious, appetizing and nutritious. 
 
 RUSSIAN, SCOTCH AND OTHER AFTERNOON TEAS. 
 
 The "1mv(! O'clock Tea," as it was originally called, has been turned 
 iiUo an iidormal "at home," where light refreshnuMits are served. Vo\-- 
 \\\v\\y tlie hostess presided, pouring the tea with her own hands, but 
 to-day ) Dung ladic^s lind it a charming recreation to make the tea-table 
 attractive, on which are set sandwiches, cake, bonbons, and a silver or 
 copper tea-kettle steaming over an alcohol lamp. It is the young ladies 
 also who now presidio at the tea-table, whilt^ their mammas take upon 
 themselves the more important dutii-s of receiving the callers. 
 
 These receptions enable all to show the spirit of hospitality, for 
 everyone can entertain after this fashion, even though they have not the 
 money to make a grand "spread. " It is believed that (^ueen Alexandra, 
 the former Princess of Wales, set the fashion by receiving in her boudoir 
 
DINNER GIVING. ' 3I 
 
 at her country-scat in a bewitching tea-gown. Ever since, English ladies 
 have observed rigidly the custom, and all who call, are served to at least 
 tea and wafers. Gradually the fashion has spread until to-day American 
 ladies send out hundreds of cards with the words "from three to six." In 
 warm weather, ices sometimes form a substitute for sandwiches. Callers, 
 meet in a most informal manner, chatting unrestrainedly. 
 
 Occasionally cards bear the inscription "Scotch Tea." Then all the 
 appointments are Scotch. The music furnished is the bag-pipe, and 
 the more old-fashioned silver, the better. Pound cake becomes Ihe cake 
 of the day. vSandwiches, instead of being made of bread, are tiny biscuits 
 spread between with orange marmalade. On other occasions, cards bear 
 the words "Russian Tea." Then the decorations are Russian. The tea is 
 made from real Russian tea and with it is served thin slices of lemon, 
 Russian wafers and a little preserve. 
 
 The latest form of an afternoon tea is a musicale, reading, or some 
 literary entertainment, where ladies come early in the afternoon and just 
 before their departure, are served to tea, chocolate frappd or bouillon, 
 as the case may be. 
 
 The hostess who makes it a point to bestow hospitality in this 
 unaffected fashion, and who does not exact formality, but offers a warm 
 welcome to all, is sure of having an agreeable circle of friends. Tea- 
 rooms, after the fashion of those abroad, have recently been opened in 
 our large cities, from three to five, and are largely patronized. 
 
 SUPPER PARTIES. 
 
 The informal, old-fashioned supper, at which all the dishes are placed 
 on the table together, is being revived and bids fair to surpass many of the 
 more sumptuous affairs. People generally are preferring simplicity, and 
 what can be simpler in way of entertainment than this? 
 
 No servant need be in attendance, and as perfect freedom reigns, each 
 guest feels free to contribute his mite to the labor of toasting the bread, 
 cutting of cake, carving of meat, and slicing of game, and then, too, what 
 a good time every one has! The host pronounces the word "ready" and 
 brings in a hot pot of coffee with delicious cream, which he, himself, 
 serves, while the hostess loses no opportunity in seeing that every one is 
 helped to the store of jellies, fruits, and other good things. These indul- 
 gent hosts and hostesses make the best parents in the world, and what 
 boy could think of going "out" of a Sunday or holiday night with socia- 
 bility like this at home? These suppers can take place early in the even- 
 ing, b(;fore church or after. Then comes the singing and the good-byes. 
 God bless such a home ! 
 

 ST. PATRICK'S DAY. 
 
 {March 77) 
 
 "there's a dear little Island far over the sea, 
 And no spot on the globe's half so precious to me; 
 And by lake or mountain where e'er I may roam, 
 I shall never forget thee, my own Ireland home. 
 Other skies may be bright, other lands may be fair, 
 But what of all that if the heart be not there ? 
 Other music may charm me, but ah ! there is none 
 Which can move me to sadness or mirth like thine own." 
 
 As green is the prevailing color on St. Patrick's Day, I have suggested a din- 
 ner menu where this color and whit^ are used exclusively. Let a dish of ferns be 
 made the centerpiece and scatter ferns about the table. Let Irish flags decorate 
 the room. Have the china green and white, so far as possible. 
 
 Green silk embroidered ovei a small wire, to imitate the shamrock, placed at 
 each plate, for a boiitonnitrc , is quite appropriate and novel. 
 
 "Oh! the Shamrock, the green, immortal Shamrock! 
 Chosen Leaf 
 Of Bard and Chief, 
 Old Erin's native Shamrock!" 
 
 MENU. 
 
 BREAKFAST 
 
 Grape Fruit 
 
 Rice, with cream 
 
 Popovers 
 
 White Omelette, garnished with 
 
 parsley 
 
 Irish Potatoes, in cream 
 
 Coffee 
 
 DINNER 
 
 Cream of Spinach 
 
 Creamed Fricassee of Chicken 
 
 Irish Potatoes, mashed 
 
 Peas 
 
 Lettuce and Celery Salad 
 
 Pistachio Ice Cream 
 Angel Cake 
 
 Coffee 
 
 LUNCHEON 
 
 Escalloped Potatoes 
 
 Whitefish Turbot 
 Cold Slaw 
 
 Fruit Glace a \k St. Patrick, 
 whipped cream 
 
 Cocoa 
 
 (The above recipes and many similar ones are found within the pages of this book.) 
 
 32 
 
asterSunday 
 
 "RESURRECTION is the silver lining to the 
 dark clouds of death, and we know the sun is 
 shining beyond." 
 
 Easter brings joy to the festival. Let the table decorations be fresh and 
 dainty. The dominant dish should be eggs — eggs and eggs, over again. 
 
 In pagan days, the use of eggs in the spring was symbolical of nature — "the 
 bursting forth of life." With the Christians, it symbolizes the resurrection: "From 
 death — Life." The free use of eggs on Easter has now generally become a custom 
 with all nations, whether that nation acknowledges its religious significance or not. 
 
 White and green are the most appropriate colors for decoration. White 
 china and pure white linen, with Easter lilies for a centerpiece, make an ideal look- 
 ing table. Hard-boiled eggs sliced crosswise, make pretty garnishings for the 
 different dishes. On this special day, for breakfast, let the eggs be cooked to 
 order as best pleases each individual fancy. This privilege will be greatly appre- 
 ciated, especially by the little folks, who like innovations. 
 
 BREAKFAST 
 
 Oranges 
 
 Grape Nut and cream 
 
 Eggs, Hashed Potatoes, 
 
 "to order" in cream 
 
 Rolls 
 
 Griddle Cakes and maple syrup 
 
 Coffee 
 
 MENU 
 
 DINNER 
 
 Consomme, with egg-balls 
 
 Roast Lamb 
 
 and mint sauce 
 
 Greens, with hard-boiled eggs 
 
 Egg and Watercress Salad 
 
 Strawberry Ice Cream 
 
 Easter Cakelets 
 
 Coffee 
 
 SUPPER 
 
 Welch Rarebit 
 Filberts Eggs, in jelly 
 
 Easter Eggs Palm Cake 
 
 Russian Tela 
 
 (The above recipes and many similar ones are found within the pages of this book.) 
 
 It is a pretty custom to exchange souvenirs on Easter mornings. The candy 
 rabbit and bonbon box of speckled eggs, fill quite a place in the boy's heart and 
 help him remember happily the day. 
 
 A pretty custom in my girlhood was the rolling of the colored eggs out of 
 doors on the day following Easter. I am told that this custom is now quite mod- 
 ern — that the children in our Capital city all repair to the White House grounds 
 to roll their eggs, and that our Presidents, as well as the wee folks, enjoy the 
 sport. Long live the Presidents! 
 
 33 
 
" 'Rah! 'Rah! for the jolly old Fourth of July!" 
 
 The United States is the only country with a known 
 birthday. All the rest began, they know not when, and grew 
 into power, they know not how. If there had been no Independence Day, Eng- 
 land and America combined would not be so great as each actually is. There is 
 no "Republican," no "Democrat," on the Fourth of July — all are Americans. 
 All feel that their country is greater than party. — James G. Blaine. 
 
 Let it not be forgotten that patriotism is one of the positive lessons to be 
 taught in every home. Everything learned should be flavored with a genuine love 
 of country. Every glorious fact in the nation's history should be emphasized. 
 Every person should feel that he is entitled to a share, not only in the blessings 
 conferred by his government, but also in the rich memories and glorious achieve- 
 ments of his country. — Richard Edwards. 
 
 [Directions for the decoration of a dining-room on the Fourth of July are 
 almost superfluous. Only flags, banners, bunting and flowers, representing the colors 
 of the country are required to make it delightfully attractive.] 
 
 BREAKFAST 
 
 Red Raspberries and cream 
 
 Fried Chicken 
 
 Sliced Tomatoes 
 
 Creamed New Potatoes 
 
 Wheat Mufl&ns 
 
 Coffee 
 
 DINNER 
 
 Bouillon 
 
 Roast Lamb, mint "sauce 
 New Potatoes, boiled 
 
 Green Peas 
 
 Spinach, with eggs 
 
 Cucumber Salad 
 
 Red, White and Blue Ice Cream 
 
 Chocolate Macaroons 
 
 Strawberries 
 
 Coffee 
 
 (The above recipes and many similar ones are found 
 within the pages of this book.) 
 
 34 
 
 SUPPER 
 
 Chicken Mold 
 
 Radishes Water-cress Salad 
 
 Sally Lum 
 
 White Sponge Cake 
 
 Blackberries 
 
 Tea 
 
While the dictionary definition of Halloween is rather different than the 
 modern small boy's interpretation of it would indicate, yet we say with all earnest- 
 ness, give the boys a good time occasionally, and why not on Halloween? 
 
 "Wi' merry songs, and friendly crack, 
 I wat they did na weary ; 
 And unco tales, an' funnie jokes. 
 Their sports were cheap and cheary." 
 
 — ''Bobbie'' Burns. 
 
 Boys will be far less apt to carry off the clothes-posts, unhinge the gates, and 
 make night hideous, if you giv^e them a party in keeping with the occasion — a 
 party where tin horns form the first course at the dinner-table — where colored 
 paper napkins, folded to represent the "jack-be-nimble" and "jack-be-quicks," 
 "toads," "monkeys," and "parrots"; where paper caps adorn the head and 
 where jack-lanterns adorn the room. Such an evening makes glad even the heart 
 of Aunt Jemima and Uncle Ben. And so, why not the boys? 
 
 REFRESHMENTS 
 
 Bouillon, de Jolly Boys 
 
 Celery 
 Kindergarten Crackers 
 
 Turtle Sandwiches 
 
 Little Pigs in Blankets 
 Orange Jelly 
 
 Olives a la Natural History 
 
 Sugar Oflf, with maple syrup 
 Nut Cartoons 
 
 Lemonade 
 
 TURTLE SANDWICHES. 
 
 TURTLE SANDWICHES. 
 
 (The above recipes and many similar ones are found within the pages of this book.) 
 
 35 
 
A peanut doll dressed in blue and white crepe paper in 
 Puritan costume, holding a few heads of wheat, makes an appro- / 
 priate and dainty Thanksgiving favor. 
 
 Decorate the table with autumn leaves. Corn, husked and tied together, is 
 most effective, suspended here and there from the walls and between the doors. 
 As Thanksgiving is the one day of the year when all America gives praise for pros- 
 perity and freedom, an unusually well-filled board is not only in good taste, but is 
 expected. 
 
 To make a unique Thanksgiving dessert, cut a small pumpkin across the top. 
 Carefully scoop out the inside. Place on a dish and fill with Floating Island; 
 replace the pumpkin top. Garnish the platter with generous sprigs of autumn 
 leaves, and on these lay a variety of sliced cakes. 
 
 MENU 
 
 "Let us eat and be merry." — Luke is •' ^3 
 
 DINNER 
 
 Oysters on Half Shell 
 
 BREAKFAST 
 
 Grapes 
 
 Oatmeal 
 
 Country Sausages 
 
 Scrambled Eggs 
 
 Browned Potatoes 
 
 Entire Wheat Griddle Cakes 
 
 Maple Syrup 
 
 Coffee 
 
 Mutton Broth 
 Celery 
 
 Turkey, stuffed with oysters 
 
 Cranberry Sauce 
 
 Mashed Potatoes Baked Squash 
 
 Boiled Onions, with cream sauce 
 
 Peach Pickles 
 
 Waldorf Salad Cheese Wafers 
 
 Mince Pie Pudding, Puritan 
 
 Nuts Fruit Coffee 
 
 SUPPER 
 
 Cold Roast Turkey 
 Tea Biscuits 
 Cottage Cheese 
 
 Sweet Tomato Pickles 
 Thanksgiving Cake 
 Fruit Glace Tea 
 
 As this is a day of general rejoicing, see 
 that the poor are not forgotten. Don't forget 
 the adage, "Love thy neighbor as thyself." 
 
 36 
 
Decorate the table with holly and mistletoe. 
 
 Yes, Christmas day has come at last 
 
 And I am glad 'tis here, 
 For, don't you think, for this one day, 
 
 I've waited just a year. 
 I'm sure it should have come before. 
 
 As sure as I'm alive; 
 Fifty-two Sundays make a year, 
 
 And I've counted seventy-five. 
 There's one thing makes me very glad, 
 
 As glad as I can be; 
 The years grow short as we grow old, 
 
 And that will just suit me. 
 I wish 'twas Christmas every month — 
 
 That's long enough to wait — 
 
 BREAKFAST 
 
 Oranges 
 
 Germia 
 
 Broiled Salt Mackerel 
 
 Chipped Beef on Toast 
 
 Baked Potatoes 
 
 Griddle Cakes Muffins 
 
 Coffee 
 
 DINNER 
 
 Oysters on Half Shell 
 
 Cream Chicken Soup 
 
 Boiled Whitefish, sauce Maitre d' Hotel 
 
 Roast Goose, apple sauce 
 
 Boiled Potatoes Mashed Turnips 
 
 Sweet Potatoes 
 
 Christmas Plum Pudding 
 
 Lemon Ice Squash Pie 
 
 Quince Jelly Delicate Cake 
 
 Salted Almonds Fruit 
 
 Coffee 
 
 37 
 
 SUPPER 
 
 Cold Roast Goose 
 Oyster Patties 
 
 Cold Slaw 
 
 Charlotte Russe 
 
 Popovers 
 
 Currant Jelly 
 
StWe 
 
 Red heart-shaped place cards 
 with a lovers knot of true blue 
 at the top are suggestive and gay. 
 
 MENU 
 
 Orangeade 
 
 "A cooling drink for lovers young and old." 
 
 Consomme St. Valentine 
 Celery 
 
 Roast Goose, apple sauce 
 
 Escalloped Tomatoes 
 
 Onions in cream 
 
 Orange Fritters 
 
 Blanc Mange, with Cupid sauce 
 
 Valentine Cakes. 
 
 Nuts — Raisins Heart-Shaped Confectionery 
 
 Coffee 
 
 (All these recipes and many more suitable for similar occasions are to 
 
 be found in this book.) 
 
 38 
 

 Washington's Birthday 
 
 i%3 
 
 "Statesmen, vet friend to truth I of soul sincere, 
 In action faithful , and in honor clear I 
 Who broke no promise. ser\-'d no private end, 
 "VMiO gained no title and who lost no friend. 
 Ennobled by himself, b}- all approved.'" 
 
 ORTUNATE is the housekeeper who has 
 old-fashioned blue and white china and 
 twice fortunate is she who has heir- 
 looms of silver, pev^ter and glass. Make 
 the decorations festive and holiday-like. 
 Red and white carnations in a blue bowl, 
 make a pretty centerpiece to the table, 
 or, prettier still, is red, white and blue 
 crinkled paper, neatly wound around a jar 
 of green with an artistic bow at the side. If one has a Jerusalem cherry tree so 
 much the better. 
 
 Narrow red, white and blue ribbons can be tied in the corners of the place 
 cards. She that is artistically inclined can trace thereon a little hatchet and under- 
 neath the words: "I cannot tell a lie," or, "First in war, first in peace, and first in 
 the hearts of his countrymen, "or if one is quite clever, indeed, she can trace tiny 
 medallions of Washington on each one. 
 
 BREAKF.AST 
 
 Apples 
 
 Com Mush and Cream 
 
 Maryland Fried Chicken 
 
 Graham Gems 
 
 Coffee 
 
 DINNER 
 
 Creamed Com Soup 
 
 Itlaryland Baked Ham 
 
 Scalloped Potatoes Beets 
 
 Currant Jelh- 
 
 Red Cabbage Salad 
 
 Red, White and Blue Ice Cream 
 Washington Cake 
 
 LUNCHEON 
 
 Fried Oysters 
 Baked Potatoes 
 Tomato Catsup 
 
 Brown Bread and Butter 
 
 Mince Pie 
 
 Tea 
 
 Candied Cherries 
 
 Coffee 
 
 Historians tell us that baked ham was the favorite dish of General Washing- 
 ton, and that whenever possible it was prepared for him in camp. These recipes 
 and many more suitable for Washington's birthday are found in this book. 
 
 39 
 
HEANINQ OF FOREIGN WORDS USED ON HENU CARDS. 
 
 f., French; g., German; it.. Italian. 
 
 Abatis,/. Giblets. 
 
 Africaine (a l'),/. African style. 
 
 Americaine (a V),f. American style. 
 
 Anglaise (a 1'),/". English style. 
 
 Au (singular), aux (plural),/". To or with. 
 
 Au gratin, /. Dishes prepared with cheese 
 
 and baked. 
 Au jus,/ Meat baked with natural juice. 
 Au naturel,/ Food cooked plainly. 
 Bif teck, /. Beefsteak. 
 Bisque, /. A name given to certain soups 
 
 usually made from shellfish. 
 Bouillon,/ Beef broth. 
 Braise, / Braised. Meat cooked in the oven 
 
 in a covered stewpan, with gravy, vegetables 
 
 and herbs. 
 Bruxelloise,/ Brussels style. 
 Cacao,/. Cocoa. 
 Cafe./ Coffee. 
 Caille,/ Quail. 
 Camembert. A sort of cheese. 
 Caramel. Burnt sugar. 
 Caviar, / Caviare. Salted roe of sturgeon 
 
 (fish eggs). 
 Celeri, / Celery. 
 Chaud-f roid, / Dishes prepared hot and eaten 
 
 when cold. 
 Chocolat,/ Chocolate. 
 Choux de Bruxelles,/ Brussels sprouts. 
 Compote, / Fruits stewed in syrup. 
 Confiture,/ Fruit jams. 
 Conso.Time, / Clear soup. 
 Creme,/ Cream. 
 Croutons,/ Bread fried, used for garnishing 
 
 dishes. 
 Curry. An East Indian condiment. 
 Dejeuner, / Breakfast. 
 Demi glace, / Cream ice much served in 
 
 Paris. 
 Demi tasse,/ Half cup. 
 Desserte,/ Remains of a meal. 
 Eau,/ Water. 
 Entree, / A course of dishes. 
 Espagnole,/ Spanish style. 
 Flamande {k la), /. Flemish or Holland 
 
 style. 
 Foie,/ Liver. 
 
 Frangaise (i la),/. French style. 
 Frappe,/ Semi-frozen. 
 Fricassee,/ Stew. 
 Fromage,/. Cheese. 
 
 Fromage glace,/ Ice cream in a cheese-like 
 
 shape. 
 Gigot,/ Leg of mutton. 
 Glace, / Frozen. 
 Goulasch. A Hungarian dish; finely sliced 
 
 beef or veal stew, highly seasoned. 
 Gras (au),/ Dressed with rich meat gravy. 
 Hollandaise, / Dutch style; also name of a 
 
 white fish sauce. 
 Julienne,/ Name of a vegetable clear soup, 
 
 first made in 1875 by a cook named Jean Julien. 
 Jus,/ Juice; gravy. 
 Lait,/ Milk. 
 Laitue,/ Lettuce. 
 Macaroni, it. Paste made from flour. 
 Maitre d'hStel, /. Hotel steward's style. 
 Mayonnaise,/ A salad dressing. 
 Menu, / Bill of fare. 
 Moderne,/ The modern style. 
 Mulligatawny. An East Indian curry soup. 
 Muscovites,/. Russian jelly. 
 Napolitaine {k la),/ Naples style. 
 Naturel, /. Plain. 
 
 Neufchatel,/ A soft kind of Swiss cheese. 
 Parisienne (a la),/ Parisian style. 
 Parmesan. A kind of Italian cheese. 
 Perche, / Perch. 
 Persillade,/ Parsley sauce. 
 Picalilli. Mixed pickles chopped fine. 
 Pique, /. Larded with strips of bacon. 
 Poche,/ Poached. 
 Polonaise (a la),/ Polish style. 
 Poulet,/ Young chicken. 
 Puree,/. Ingredients rubbed through a sieve. 
 Ragoiit, / A stew of meat, highly spiced. 
 Rissoles,/ Minced fish or meat rolled in thin 
 
 pastry and fried. 
 Roquefort. Imported cheese. 
 Royale,/ Royal. 
 Salade,/ Salad. 
 Sauer kraut, g. Cabbage pickled. 
 Saute,/ Thickened gravy. 
 Souffle,/ Light baked pudding or omelet. 
 Spaghetti, //. Similar to macaroni. 
 Supreme,/ White cream sauce made from 
 
 chicken broth. 
 Tartare,/ Tartar. 
 Tasse,/ Cup. 
 Terrapene,/ Terrapin. 
 Timbale,/ Pie crust baked in a mold. 
 Tutti frutti, //. Various kinds of fruits. 
 
 40 
 
A WRITER on the art of cooking has made the assertion that there is 
 more waste among the poor than among the rich, and explains it 
 by saying that the former have not learned how to use the odds and ends 
 that come in their way, while the latter have brought it to perfection. 
 Wastefulness is no indication of a generous nature, and yet, we have met 
 those who imagined that if they did not show a careless, improvident, 
 spirit that they would be considered close. No greater mistake can be 
 made than this. Does not the Bible speak of the careful wife thus: "She 
 lo'oketh well to the ways of her household, and eateth not the bread of 
 idleness." 
 
 ECONOMICAL LIVING. 
 
 To the young housekeeper whose first steps in the care of a home are 
 but a series of experiments, the words economy, comfort, and thrift may 
 have but little meaning, but, ere long, the wish to make the most of every 
 new relation will cause her to ask imperatively for advice in this direc- 
 tion. 
 
 First, in the scale of economics, comes the knowledge of "how to 
 choose" that which is nearest the ideal in nourishment, and "how to cook 
 it" so as to get the greatest benefit out of it. 
 
 In our favored land, meat is one of the principal articles of diet, but 
 in the older countries, the laboring man is only able to obtain it once or 
 twice a week. Perhaps the all-wise Father so ordained it, if it be true, 
 as modern physicians tell us, that meat makes muscle not strength. 
 A small family in America will often waste what in a French home would 
 be enough to keep a household, for all the details of a French woman's 
 kitchen, no matter whether she be rich or poor, are managed with the 
 utmost economy. The food, although inexpensive, is cooked with such 
 relish, and in such disguises, as to induce a belief that an entirely new 
 dish is presented. 
 
 WHEN AND HOW TO BUY. 
 
 No more of any article for consumption should be purchased than 
 necessary for the number constituting the family Many things for the 
 
 41 
 
42 
 
 WASTEFULNESS. 
 
 table are excessively dear in certain seasons. It is very- 
 improvident to buy such articles out of season. Rather 
 bring- into use what is more readily procurable, by 
 varying the manner of cooking it, serving it up in differ- 
 ent styles. That is the variety that will give the most 
 satisfaction, and even if there is not so lavish an out- 
 C^^^^^A^ lay, health and contentment will be certain to reward 
 
 ^^' ^ ' the effort. The art of cookery is a high-sounding 
 
 phrase to some, and yet it means merely the exercise 
 of a little taste and judgment, the putting together of 
 what materials one has with good results. 
 
 Economy may at first be hard to learn, but it is 
 valuable. When the housewife acquires the habit of 
 making the best use of all she possesses, she will then 
 be economical without being stingy, liberal without 
 wasting, and will learn how to provide a frugal table 
 with frequent changes far more agreeable to the taste 
 than expensive ones, and a sameness in the articles 
 served. 
 
 HOW TO UTILIZE EVERYTHING. ; 
 
 The tendency to waste is more likely to occur in 
 small families where the mistress of the home is at a 
 loss to know what to do with the small portions left 
 over from various meals, than in large families where 
 the odds and ends can be used for next day's meals. In 
 large cities, the utilizing of such fragments is not so 
 grave a matter, for there are plenty of wandering 
 travelers who will accept them gladly; in smaller towns, 
 where the poor are fewer, the question is more serious. 
 The article most frequently wasted is bread, every 
 crumb of which should be saved. It can be converted 
 into toast o'r placed in the oven to dry. When dry it 
 can be grated coarsely and put into wide-mouthed 
 covered jars for puddings, stuffings, or thickening for 
 meat gravies. Other pieces not large enough for toast, 
 can be converted into griddle cakes. Then there is the 
 bread pudding, and if the children, or the older mem- 
 bers of the family, grow tired of the economical bread pudding with lemon 
 sauce, try the same in custard cups with raisins for fruit. Butter the 
 cups, fill, and then bake them, standing in a pan of hot water. Cover 
 
 ODDS AND 
 
 *ENDS 
 
WASTEFULNESS. 43 
 
 each one with a teaspoon of bright-colored jelly and to the family it will 
 no longer be a simple bread pudding, but a rich new dish, to be eaten 
 with cream. 
 
 The bones of a roast can be cracked and put into the bean soup, giv- 
 ing it a nice flavor. Cold roast beef can be sliced thin and warmed over 
 in its own gravy for a breakfast or luncheon dish. Some turn it into hash, 
 but cold corned beef, after it has been sliced one or twice for tea, makes 
 the best hash. If you like, you can chop cold cabbage and cold beets that 
 have not been in vinegar, with the potatoes and meat, and a dish that any 
 one should enjoy will be the result. If you chance to have no cold vege- 
 tables, chop the corned beef very fine, fry and lay it over dry toast in a 
 platter, after first pouring a spoonful of boiling water upon the toast, to 
 moisten it. 
 
 Scraps of ham can be chopped, bread-crumbs added, a little butter 
 and some of the fat; then make layers of ham and bread, set it in the 
 oven, and you have escalloped ham. 
 
 The proper care and use of drippings, as well as of the fat cut from the 
 edge of steaks, should be known and practiced by all housekeepers. For 
 frying purposes they are more wholesome than lard, many persons who 
 are unable to partake of food fried in the latter find no trouble with the 
 use of the former; besides, the drippings do not spatter from the pan as 
 does lard, and are, therefore, more desirable on the score of cleanliness. 
 For frying fish, potatoes, and such food as does not require butter, they 
 will be found very satisfactory. To clarify drippings pour on boiling 
 water, stir thoroughly and set aside until the following day, then put into 
 a saucepan with boiling water and a little salt and allow to simmer slowly, 
 skimming w^ell until the water has evaporated; strain into an earthen 
 vessel and keep covered. If the work has been well done so as to remove 
 the water and all impurities, it will keep for weeks. Turkey and chicken 
 fat can be saved for making soup. 
 
 Sour milk makes cottage cheese, a recipe for which will be found 
 under its proper heading; it also makes good biscuits and griddle 
 cakes. 
 
 Potted meats can be made of fragments cut from the bone, pounded 
 in a mortar and seasoned; they make fine canapes for luncheon. The 
 tough ends of steaks can be chopped and made into Hamburg steak or 
 cornish pastry; the recipe is in this book. 
 
 Potatoes left over are capable of so many ways of re-serving that it is 
 almost unnecessary to mention them. They reappear in potato cakes, in 
 hash, in soups, and in many other forms. 
 
44 WASTEFULNESS. 
 
 Egg-shells are useful for clearing soups, jellies and coffee. Soft- 
 boiled eggs left over can be reboiled, and when hard, take their place in 
 garnishing, in salads, in pressed meats, and on toast. The canary never 
 objects to a tiny taste. Cold fried or scrambled eggs need not be wasted 
 but chopped and mixed with mince meat to make excellent stuffed rolls. 
 If eggs are required for the white alone, save the yolks in a cup, wet a 
 cloth, place it over them, and keep in a cold place till wanted. 
 
 Oatmeal and other cereals, left over, answer well to be added to that 
 made fresh the next day, or they can be fried for breakfast and eaten 
 with maple syrup. 
 
 Vegetables left over may go into the soup designed for next day's 
 dinner. Canned fruits should be watched; if they show signs of working 
 they should be stewed at once. Apple parings and pulps that are sound 
 need not be thrown away. Stew to a pulp, strain and sweeten and you 
 have apple butter, peach butter and excellent filling for tarts. 
 
 Cold rice is easily made into a pudding, into croquettes, or better still, 
 is fine as a thickening for broth. 
 
 If ice is not obtainable set milk in a cold place or boil to keep it 
 sweet. Flour and meal must be kept covered, and tea and coffee are best 
 preserved in closed canisters. Add a tablespoon of cornstarch to each 
 pint of salt, mix well and you will not be troubled by salt clogging or 
 becoming damp. Butter keeps best in stone jars, bread and cake retain 
 their freshness in tin. 
 
 Apples should remain out of doors in barrels until too cool for them. 
 When brought in, set in a dry room, until the weather requires their being 
 put into the cellar. A linen cloth laid over the barrel will keep them 
 from frost till very cold weather. Many prefer not to head up the barrels 
 of apples. There is an advantage in being able to pick them over several 
 times in the course of winter, as one defective apple injures all its neigh- 
 bors. If moist, wipe them. 
 
 Herbs should be gathered when just beginning to blossom; they are 
 then in their perfection. Medicinal herbs should be dried, put up into paper 
 bags and labeled. Those used in cooking should be pounded, sifted and 
 put into labeled boxes or bottles. They retain their virtues best dried by 
 artificial heat. The warmth of an oven a few hours after the bread is 
 drawn is sufficient. 
 
 If in making pies a few scraps of dough are left, gather them in a 
 mass, roll them out thin, cut them into fancy shapes, prick them with a 
 fork, and bake in a quick oven. Make into tarts or sift fine sugar upon 
 them and arrang-e round a dish of stewed fruit. 
 
CARVING 
 
 TO CARVE graceful!}^ is an accomplishment that depends wholly 
 upon skill and not upon strength. The present fashion of dinners 
 (see page 23) is perhaps removing the necessity', from some circles, for 
 knowing how to carve, but still, not so generally as to do away with it 
 altogether. We believe that ladies, as well as gentlemen, should make 
 
 LEG OF MUTTON 
 
 carving a study so that at the family dinner if the host be absent the 
 hostess can perform the task without assistance from a guest, whose skill 
 is perhaps not perfect, but whose good nature would not allow him to 
 
 refuse. 
 
 HOW TO CARVE. 
 
 To carve with ease, one of the first requisites is a good knife well 
 sharpened before coming to the table. It is a most uncomfortable and 
 
 45 
 
46 
 
 CARVING. 
 
 disagreeable sound to hear the carver whetting the knife while the guests 
 are waiting to be served. The knife should be used for no other purpose 
 than carving. It should never be found in the kitchen, cutting vegetables, 
 meat and breads, its sole office being to carve the meats brought to table. 
 Heat destroys its temper. A sharp, strong, blade, a good handle, and a 
 keen edge are qualities belonging to a good carving knife. 
 
 Another point to be observed in carving, is to always cut at right 
 angles with the fibers of the joint. When a joint is properly carved, it is 
 more agreeable to the eye, pleasanter to the taste and much more easily 
 masticated. 
 
 HOW TO SIT WHEN CARVING. 
 
 The person who is carving should be provided with a chair a little 
 higher than the ordinary pattern, and should always sit, not stand, if a 
 creditable appearance is desired. The platter which holds the meat 
 should be large enough to admit of placing the slices as they are cut, on 
 one side of the dish, from whence they can be distributed. A linen doily 
 placed underneath the platter containing the meat, will catch any crumbs 
 that would otherwise fall upon and soil the table-cloth. 
 
 In serving fish, avoid breaking the flakes. This can be done by the 
 use of a fish trowel. The middle portion of the fish is considered the 
 choicest, but the tail end is the sweetest. 
 
 When carving rib or sirloin of beef, cut the slices thin, and from the 
 side next to you. Never offer any one the outside piece, unless they ask 
 for it, but inquire how each guest prefers his — whether rare or well done. 
 In cutting corned beef, begin at the top, but avoid giving out the outside 
 slice, as it is generally hard. 
 
CARVING. 
 
 47 
 
 TENDERLOIN ROAST. 
 
 The tenderloin roast is the choicest part of the beef. It is usually 
 rolled up and held in place by skewers. The butcher generally puts it up 
 for his customers in this fashion. Whatever scraps are taken off should 
 be saved for the soup pot. To carve a tenderloin roast cut thin slices 
 clear across the top, as indicated in the figure from A to B. 
 
 SIRLOIN BEEF. 
 
 Next to the tenderloin roast the sirloin is considered the finest part of 
 the beef. The bone, B to D in the figure, should be removed before 
 roasting. The part below is the tenderloin part, while that portion above 
 
48 
 
 CARVING. 
 
 the bone is the sirloin part. Carve by passing the knife with a good firm 
 hand clear down the length of the side beginning at A, cutting through 
 to I. The slices should be thin, long and even. 
 
 \ \ \ \ 
 \ \ ^ ^ \ 
 \ \ \ 
 
 I _ I I I 1 I I 
 
 BREAST OF VEAL. 
 
 The breast of veal consists of two parts, the gristly brisket proper and 
 the rib bones. Separate the two parts by passing the knife through the 
 veal from B to A. Now begin carving the ribs by passing the knife from 
 E to F. Some people are fond of the brisket, so it is well to cut a few 
 pieces, C to D. 
 
 FORE-QUAKTER LAMB. 
 
CARVING. 
 
 49 
 
 In cutting a leg of mutton begin across the middle, cutting the slices 
 way down to the bone, as shown by the letters A, B (see page 45). Some 
 prefer to cut it at the end, from G to F, in form of a semi-circle, E E E. 
 This part contains more fat. Ham should be divided in the same manner, 
 remembering always that the slices should be thin, but well across. 
 Boiled tongue should be cut crosswise, leaving the root in the dish. 
 
 A forequarter of lamb can be served by separating the shoulder part 
 from the breast and ribs. This can be done by passing the knife under 
 and dividing the ribs — see dotted lines C D E. Cut through the skin, 
 then raise with a little force the shoulder into which the fork should be 
 firmly set. Next divide the ribs from the brisket by cutting from A to B; 
 then it will be easy to carve the ribs, F to G, and the brisket, from H to I. 
 
 TURKEY. 
 
 To carve a fowl, separate first the wings and legs and thighs. Then 
 cut slices from both sides of the breast, as in the figure C to B. Make an 
 opening in the turkey for the purpose of serving the dressing. (See A.) 
 Serve the breast, thighs and wings first, with dressing added, leaving the 
 back till the last. All fowls, partridges, and grouse, are served in the 
 same way. When helping to gravy, do not pour it over the meat, but put 
 it on one side of the plate, to be used by the guest as best preferred. Small 
 birds, as quails, woodcock and pigeons, are split down the back and a half 
 given to each person. 
 
 It soon becomes easy to acquire a knowledge of joints, and any one 
 can become an expert who tries to learn the relative position of the bones 
 and joints. A quiet demeanor and a cool head are essential to success. 
 
50 
 
 CARVING. 
 
 BEEF. 
 
 ^^/ 
 
 HIND-QUARTER. 
 
 Section A: Used for porter-house and sirloin roasts and steaks. 
 " B: Rump-steaks and corned beef. 
 " • C: Aitch-bone, used for boiHng and pot roasts. 
 '' D: Buttock, used for round steaks and boiHng. 
 " E: Round, used for corned beef and stewing. 
 " F: Shin, used for soups and croquettes. 
 " G: Flank, fine for boiling or drying. 
 
 H and I: Used for corned beef and for pressed meats. 
 
 FORE-QUARTER. 
 
 J: The fore-ribs, considered the best piece for roasting; also makes 
 
 the finest steaks. 
 K: Middle ribs, four in number, used for rib roasting. 
 L: Chuck ribs, second quality of roasts and steaks. 
 M: Brisket, used for corned beef, mince-meat, soups and spiced 
 
 beef. 
 N and O: Shoulder-piece, used for stews, soups and hashes. 
 P: Neck, used for consommes, soups, mince-meat, sausages, etc. 
 Q: Cheek, good roasted; head and all. 
 
CARVING. 
 
 51 
 
 MUTTON. 
 
 Of the head the tongue only Is used. The finest mutton for table use 
 is what is known as the South Down. The South Down wether is the 
 choicest meat found in the city markets. 
 
 Lamb born in the fall, well sheltered, and fed mostly upon milk, when 
 killed in the Spring, is considered a great delicacy. Like all young ani- 
 mals, lamb should be thoroughly cooked. 
 
 Mutton is generally split down the back and each half is cut into two 
 parts, called the hind and fore-quarters. A saddle of mutton is the middle 
 portion before the quartering is done. 
 Section A: Leg, used for chops and roasts. 
 
 B: Shoulder, used for baking and stews. 
 
 C: Loin, used for roasts and chops. 
 
 D: Loin, from which are taken the second-best chops. 
 
 E: Rib chops, used either for frying or boiling. 
 
 F: Breast, used for roasting or boiling. 
 
 G: Neck, used for cutlets, broths and meat-pies. 
 
 i 
 
5a 
 
 CARVING. 
 
 VEAL. 
 
 In cutting up veal, the hind-quarter Is divided into loin and leg, and 
 the fore-quarter into breast, neck and shoulder. 
 
 HIND-QUARTER. 
 
 Section A: Loin, the finest cut for roasts and chops-. 
 " B: Fillet, for roasts and cutlets. 
 " C: Rump-end, used for roasts and cutlets. 
 " D: Knuckle, used for stews, soups, mince-meat. 
 
 FORE-QUARTER. 
 
 E: Neck, used for stock, stews and hashes. 
 
 F: Breast, used for roasting and chops. 
 
 G: Blade-bone, used for pot-roasts and stews. 
 
 H: Fore-knuckle, used for soups and pot-pies. 
 
 I : Used for roasts. 
 
 J; Same as D in hind-quarter. 
 
«5<" 
 
HOW TO MAKE THEM. 
 
 A GREAT French authority on cooking says that soup bears the same 
 relation to the dinner that a doorway bears to a house, and, it is 
 safe to say, too, that no other dish is capable of such variation, and none 
 has received so much attention from the cooks of all ages and all nation- 
 alities. There are at present about two hundred and ninety different 
 kinds. When made of good material and in a proper manner, they are 
 more nourishing than almost any other kind of food. 
 
 KINDS OF SOUP. 
 
 Soups are divided into two kinds — meat and vegetable. As the 
 latter properly belong to Part II., only soups with meats will be found 
 under this heading. In the making of meat soups, it is a matter of taste 
 as to what portion of the beef shall be selected for making them. Some 
 housekeepers prefer the shin bone, as it contains the marrow, which adds 
 strength and thickness to the soup, while others like the neck, as that 
 makes a more nutritious soup. 
 
 There are three classes of soup — clear, thick and purees. The first is 
 clear and thin; the second, about as thick as cream but not transparent, 
 while in a puree, all the ingredients entering into its composition, are 
 rubbed through a sieve. 
 
 The flesh of old animals contains greater flavor than does the flesh 
 of the young ones, while dark meat contains more than white meat. 
 
 55 
 
56 SOUPS. 
 
 MEAT SOUPS. 
 
 In making meat soups, put the meat into cold water and allow it to 
 boil slowly, then simmer for three or four hours, — never ceasing to sim- 
 mer. Watch carefully for the albumen to rise, when it must be skimmed 
 off, again and again, until it is perfectly clear. Soup should always be 
 made in a granite or enamel-lined kettle, as it is healthier and the color 
 is, at the same time clearer. Beware of using too much salt; a little is 
 better. More can be added as the soup boils down. Onions should be 
 added as soon as the soup boils. When making a thick soup, the vermi- 
 celli, rice, or whatever thickening is used, should be partly cooked before 
 
 adding. J. L. S. 
 
 ORDINARY RULE FOR MEAT SOUP. 
 
 The ordinary rule in making meat soup is to use a quart of cold water 
 to each pound of meat and bone. If the liquid boils away in cooking, add 
 water from the tea-kettle that is boiling. Lukewarm or cold water will 
 injure the flavor. 
 
 Parsely pounded and bruised and put in the soup a few moments 
 before done, gives a nice color. The same is true of celery. Grated car- 
 rot imparts a nice color also. Another good coloring for soup is burnt 
 sugar. A little spinach pounded and added will give a green color. 
 
 CONSOMME OR PLAIN MEAT STOCK FOR SOUP. 
 
 Consomme or stock forms the basis of all meat soups, gravies and 
 purees. The simpler it is made, the longer it keeps. It is best made of 
 fresh, uncooked beef and some broken bones, to which may be added the 
 remnants of broken meats. In a home where flesh forms part of the 
 every-day diet, a good cook will seldom be without a stock-pot. 
 
 Four pounds of beef and broken bones, one gallon of cold water and 
 two teaspoonfuls of salt. Put the meat and water on the back of the 
 stove and let it slowly come to a boil, then simmer three or four hours, 
 until the water is boiled away one-half; add the salt, strain and set to 
 cool, in an earthenware dish well covered. When cold, take the fat off 
 the top and it is ready for use. To make soup for a family of six, — take 
 one quarter of the stock, to which add one quart of boiling water, and any 
 vegetables desired — boil three hours. Season with salt and pepper. 
 
 MIXED STOCK FOR SOUPS. 
 
 To six pounds of lean beef, with the bones well cracked, add six 
 quarts of water. Put the beef, bones and water in a covered kettle on the 
 stove to heat slowly. Let it boil gently for six hours. After it has boiled 
 
SOUPS. 57 
 
 for six hours, strain and set aside well covered until the next day. Before 
 needed, remove the fat, set the soup over the fire and throw in a little 
 salt, two carrots, two onions, one turnip, one head of celery. Stew in 
 sufficient water to cover them. When tender, add the vegetables and the 
 water in which they were cooked, to the soup. Boil slowly for one-half 
 hour. Strain when done. A bay-leaf added to the stock before cooking 
 the second day, adds greatly to the flavor. M. R. D. 
 
 WHITE STOCK. 
 
 This stock forms an excellent basis for many soups. Rice, barley, 
 vermicelli, macaroni, peas and beans, previously cooked, may be added. 
 This provides a good use for vegetables left from yesterday's dinner. 
 
 White stock is used in the preparation of white soups, and is made 
 by putting six pounds of a knuckle of veal or lean beef and veal gravy 
 one-quarter of a pound of bacon or ham cut up in small pieces over 
 the fire in six quarts of cold water, with four onions and four heads of 
 celery cut up fine. Stew gently until nearly done, when salt should be 
 added. Cook one hour longer; strain and set to cool. When cold remove 
 fat and it is ready for use. Cook. 
 
 EQQ BALLS FOR SOUP. 
 
 Rub the yolks of four hard-boiled eggs with a little melted butter, to 
 a paste. Add a little pepper and salt. Beat two raw eggs and add to 
 above, with flour enough to make them hold together. Make into balls, 
 put in soup and let boil one minute. Mrs. E. Brown. 
 
 TOASTED BREAD CRUSTS FOR SOUP. 
 
 Toast bread crusts in front of a very small fire, and on a wire toaster. 
 When brown on both sides, cut the bread into very small dice before serv- 
 ing. Untoasted bread swells, and is likely to spoil the appearance of the 
 
 soup. Mamie Allen. 
 
 NOODLES FOR SOUP. 
 
 Take two eggs, butter the size of a walnut, three tablespoons sour 
 cream, flour enough to make a rather stiff dough; knead, roll out very 
 thin and cut in narrow strips; cook half an hour or less. Mrs. Rose. 
 
 NOODLES— No. 2. 
 
 Use one egg, one-half an eggshell of water, pinch of salt. Mix stiff 
 with flour. Lay on napkin to dry; roll like jelly cake. Cut as thin as 
 wafers. Mrs. Mason Doane. 
 
58 SOUPS. 
 
 HERB POWDER FOR SOUPS. 
 
 It is not always possible to obtain fresh herbs, and so, a good way to 
 obtain a flavoring for soups is to procure them in season fresh, just before 
 they begin to flower; dry them in a warm, but not hot, oven; pound them 
 fine and pass through a wire sieve. The powder should then be put into 
 small bottles, stoppered closely, and kept dry. The proportions are as 
 follows: Two ounces of sweet marjoram, two ounces of winter savory, two 
 ounces of dried parsely, two ounces of thyme, half an ounce of bay-leaves, 
 a quarter of an ounce of celery-seed, an ounce of sweet basil, and an 
 ounce of lemon-peel. A. W. Cutter. 
 
 CONSOMME WITH RICE AND CREAH. 
 
 Put one quart of plain consomme made after the above recipe, in a 
 stew-pan and when it has come to a boil add a pint of boiling water 
 and one-half cup of cold boiled rice. Boil for ten minutes, then add one 
 teaspoonful each of sugar and salt and a cup of cream. 
 
 Emma Hoffman. 
 
 CONSOMME WITH PEARL BARLEY. 
 
 Put one quart of consomme, made after the above recipe for plain con- 
 somme in a granite kettle, add one-fourth of a cup of well-washed pearl 
 barley, and one pint of boiling water. Let boil forty-five minutes. Add 
 one-third of a cup of cold breast of chicken cut in dice, two tablespoonfuls 
 of peas previously cooked, and serve on crisp crackers. 
 
 P. R. Saur. 
 CONSOMME WITH EQQ BALLS. 
 
 Use one quart of the above recipe for plain consomme put over to 
 boil, adding to it one quart of boiling water. Just before taking from 
 the stove put in a few balls made by rubbing smoothly together the yolks 
 of two hard-boiled eggs seasoned with a dash of salt and pepper, one tea- 
 spoonful of melted butter, one-fourth teaspoonful of finely minced parsley 
 and just enough slightly beaten raw &gg to bind together. Mold into 
 balls like small marbles. Mrs. R. McCall. 
 
 VEAL BROTH. 
 
 Cut four pounds of scrag of veal into small pieces, and put into a stew- 
 pan. Pour over three quarts of water, and place over the fire. Skim 
 carefully. Add an onion, a turnip, three blades of mace, and a little salt. 
 Stew all slowly for two hours. Then strain through a sieve and add a 
 quarter of a pound of rice that has been boiled tender. Boil ten minutes 
 more and serve. Mrs. H. Harrington. 
 
SOUPS. 59 
 
 MUTTON BROTH. 
 
 (For Convalescents.) 
 
 Place in a kettle three pounds of a neck of mutton from which the fat 
 
 has been cut, and chopped into small pieces, with six pints of water. 
 
 Boil, skim, set the pan to the back of the stove, where it can simmer for 
 
 an hour. Add three ounces of washed rice, with a turnip and some 
 
 celery. Simmer for two hours. Strain, free from fat, add salt, and serve. 
 
 Mrs. Roth. 
 nUTTON BROTH— No. 2. 
 
 Two pounds coarse, lean, chopped mutton; half an onion sliced; one 
 cup of milk, half a cup of raw rice; two quarts of cold water; seasoning. 
 Boil meat and onion slowly four hours; season, and set by until cold. Skim 
 and strain. Return to the pot with the rice (previously soaked three 
 hours). Simmer half an hour, turn in hot milk, stir and serve. 
 
 A. P. Skinner. 
 BEEF TEA. 
 
 Take two pounds of lean rump of beef, remove every particle of fat, 
 cut into small pieces and place in a tightly corked bottle. Place the bottle 
 in a deep saucepan of cold water, reaching two-thirds of the way to the 
 top of the bottle, place over a slow fire, and keep it boiling slowly for fif- 
 teen minutes, take out the bottle, pour out the liquor, and use as required. 
 
 STANDARD BOUILLON. 
 
 One pint of water to every pound of meat; season with salt, pepper 
 and vegetables to taste. Mary Butts. 
 
 BOUILLON— No. 2. 
 
 Four pounds of beef, one kuckle of veal, one carrot, two small tur- 
 nips, a sprig of celer}', one very small red pepper pod, two small onions, 
 salt, and six quarts of water; boil six hours, and strain through a sieve. 
 Let stand over night and congeal. Serve hot. Ina Brown. 
 
 BOUILLON— No. 3. 
 
 To five pounds of beef cut in small pieces, add five quarts of cold 
 water. Simmer slowly six hours. A large shank of beef broken twice 
 across and once lengthwise is equally good. After boiling three hours 
 slowly, add salt, black pepper, one tablespoon of allspice, two onions cut 
 fine, one grated carrot, two stalks of celery, two tomatoes, half a dozen 
 whole cloves. Boil slowly three hours longer, strain, and set away. Next 
 day remove the fat and boil. Just before serving, add a little nutmeg and 
 mace. Serve in bouillon cups. Lydia Mann. 
 
60 SOUPS. 
 
 CREAM SOUP WITH 5T0CK. 
 
 Two quarts white stock well seasoned, one quart of milk, scald 
 together and add three tablespoonfuls of fiour, two tablespoonfuls of but- 
 ter; when all have been stirred to a smooth paste, cook well; just before 
 serving add one cup of cream. Grate the yokes of four hard-boiled eggs 
 in the bottom of the tureen, and pour the soup over it. U. R. S. 
 
 BARLEY BROTH. 
 
 Put two pounds shin of beef in one gallon of water. Add a teacup of 
 pearl barley, three large onions cut up fine, a small bunch of parsley 
 minced, three potatoes sliced, a little thyme, and pepper and salt to taste. 
 Simmer steadily three hours, and stir often, so that the meat will not 
 burn. Do not let it boil. Always stir soup or broth with a zvooden spoon. 
 
 Mrs. Lizzie Chandler. 
 TURKEY SOUP. 
 
 Place the remains of a cold turkey and what is left of the dressing 
 and gravy in a pot, and cover it with cold water. Simmer gently four 
 hours, and let stand until the next day. Take off what fat may have 
 arisen, and take out with a skimmer all the bits of bones. Put the soup 
 on to heat until at boiling point, then thicken slightly with fiour stirred 
 into a cup of cream, and season to taste. Pick off all the meat from the 
 bones, put it back in the soup, boil up and serve. Alice Lockie. 
 
 Freda W. 
 POTATO SOUP WITH MEAT. 
 
 Pare potatoes and cut into cubes and drop in a cold batter. Have 
 ready, sliced onions, one-third as much as of potatoes, fat meat (salt pork 
 or bacon, one-third as much as of onions), cut into short, narrow strips. 
 Drop the meat into an empty hot soup kettle over the fire, fry lightly 
 brown, add onions, stir to prevent burning. Add potatoes, season with 
 salt, cover with boiling water and let boil about fifteen minutes, then add 
 pepper and celery salt, and it is ready to serve. 
 
 M. H. P. Crandall. 
 MOCK TURTLE SOUP. 
 
 Take a calf's head, a knuckle of veal, a hock of ham, six potatoes 
 sliced thin, three turnips, parsley and sweet marjoram chopped fine, and 
 pepper. Forced meat balls of veal and beef, half a pint of wine, one 
 dozen egg balls, juice of one lemon. The calf's head must have had 
 the brains removed, and must have been boiled previously till the meat 
 slips off the bone. The broth must be saved, so as to use in the soup. 
 
SOUPS. 61 
 
 ,Cut the head in small pieces after boiling. The veal and ham also must 
 
 have been boiled and cut up, and all simmered for a couple of hours in the 
 
 broth made by the calf's head. Now put all together. The forced meat 
 
 balls and Qgg balls should be added, and all boiled for about ten minutes. 
 
 W. F. Winters. 
 TURKEY SOUP— No. 2. 
 
 '■ Boil yesterday's turkey bones in water to cover them, for three-quar- 
 ters of an hour. Chop a little summer savory and celery and add. When 
 done, thicken with a little browned flour, and season with pepper, salt and 
 butter. Charlotte Felt. 
 
 , VEGETABLE SOUP WITH STOCK. 
 
 Cut three onions, three turnips, one carrot and four potatoes. Put 
 them into a stew-pan with two tablespoonfuls of butter and a teaspoon- 
 ful of powdered sugar. After it has cooked ten minutes, add two quarts 
 of stock, and when it comes to a boil set aside to simmer until the vege- 
 tables are tender — about one-half hour. Amanda Miller. 
 
 JULIENNE SOUP. 
 
 Take three carrots, three turnips, the white part of a head of celery, 
 three onions, and three leeks, if you have them. Wash and dry the vege- 
 tables, and cut them into thin shreds, an inch in length. Place the shreds 
 in a stew-pan with two tablespoons of butter and a small pinch of sugar, 
 and stir them over a slow fire until slightly browned. Pour over them 
 three quarts of clear stock and simmer gently for an hour, or until the 
 vegetables are tender. Carefully remove the scum and fat, and half an 
 hour before the soup is done add two lumps of sugar, with two pinches of 
 salt, and two pinches of pepper, two cabbage lettuces, twelve leaves of 
 parsley cut in the same way as the other vegetables, after being immersed 
 in boiling water for a minute. Boil half an hour longer, skim carefully, 
 and serve with bread fried in dice shape. It must be remembered that 
 quick boiling would thicken and spoil this soup, which ought to be a 
 clear brown. Mrs. M. E. Hilton. 
 
 BISQUE OF CLAMS. 
 
 Take fifty clams, one quart of milk, one pint water, two tablespoons 
 of butter; save all the liquor the clams contain, put it over the fire with a 
 dozen whole peppers, half a dozen blades of mace, and salt to taste. Let 
 it boil for ten minutes, then drop in the clams. Let boil quickly for half 
 an hour, keeping the pot covered. Strain the liquid before the clams 
 are added. Watch the soup carefully, that it does not burn. 
 
 James Brown. 
 
6^ SOUPS. 
 
 PARSNIP SOUP WITH STOCK. 
 
 Half a dozen sliced parsnips must be put in a stew-pan, with two 
 onions, six sticks of celery, and two quarts of stock. Stew the vegetables 
 until they are tender, which is about two hours, then drain them, press 
 them through a coarse sieve, and return the puree to the soup. Let it 
 boil, season with a little salt and pepper, or cayenne, and serve very hot. 
 A little boiling milk may be added if liked. The excessive sweetness of 
 parsnip soup may be corrected by the addition of a little tomato, or a 
 tablespoonful of chilli vinegar. Mrs. Fred White. 
 
 BEEF BROTH. 
 
 Cut an onion, a carrot, one turnip, one parsnip, and a stalk of celery 
 into small dice. Fry them in butter and as soon as brown add two pounds 
 of the rump of beef which has also been cut up very small, and fry. Wash 
 half a cup of barley. Season with salt and pepper, and add two quarts of 
 water. Boil two hours. Brown small squares of bread in the oven, and 
 serve with the broth. Lucy Cooper. 
 
 CLAM SOUP. 
 (Fine for Invalids.) 
 
 Cook two quarts of clams twenty minutes in their liquor; add salt and 
 pepper and three pints of milk, two tablespoons flour mixed with butter 
 the size of an egg; let come to a boil and strain. Nurse. 
 
 OYSTER SOUP. 
 
 Two quarts of select oysters, one pint of water, one quart of milk, a 
 generous lump of butter, pepper, and salt. Strain the liquor from the 
 oysters; add to it one pint of water and heat. When ready to boil, add 
 the seasoning, then the oysters. Cook three minutes or until they 
 "ruffle." Stir in the boiling milk and send to table. Some prefer all 
 water in place of milk. Mrs. T. M. B. 
 
 OYSTER CREAH SOUP. 
 
 One quart of oysters, one quart of milk, tablespoonful of butter, two 
 tablespoonfuls of flour; wash and drain the oysters; put over fire in sauce- 
 pan; stir until swelled and boiling; remove, drain and return that liquor 
 to the saucepan, setting on the back of the stove; chop oysters fine and 
 add to the liquor; set forward on the stove, adding the milk; when boiling 
 add the butter and flour, rubbed together; season and serve with a 
 tablespoonful of whipped cream on each dish of soup. 
 
 Mrs. R. Whipple. 
 
SOUPS. G3 
 
 nULLIQATAWNY SOUP. 
 
 Melt a quarter of a pound of butter in a saucepan, and chop a carrot, 
 an onion, and a little celery, and fry in this butter. Add an ounce of raw 
 ham cut into small squares, and a very small chicken cut in quarters. Let 
 them brown slowly, season with salt and pepper, and shake a spoonful of 
 curry powder over. In five minutes add two quarts of broth and two 
 potatoes cut up very small. Cook all for one hour, skim the fat from the 
 soup and lift out the chicken. Cut the breast into small squares, place 
 them back in the soup. Serve a dish of plain boiled rice with it. 
 
 Christine Norimer. 
 
 SCOTCH BROTH. 
 
 Boil four pounds of lean mutton in four quarts of water, stir into it 
 half a pound of Scotch barley. Keep it well mixed until the water boils, 
 and skim the surface carefully while simmering, as fast as the scum rises. 
 Cut up a couple of carrots, a turnip and an onion; add these, with a quart 
 of green peas, a few sprigs of parsley, and a dessert-spoonful of pepper 
 and salt, mixed. The vegetables should not be allowed to boil a longer 
 time than is required to cook them. Scotch broth may be made of beef 
 or veal. Margaret Turnbull. 
 
 OX=TAIL SOUP. 
 
 Cut one ox-tail into joints and fry brown in good dripping; slice three 
 onions and two carrots and fry in the same dripping when the pieces of 
 ox-tail have been taken out. When done tie them with thyme and parsley 
 in lace bag and drop into the soup-pot containing four quarts of water. 
 Put in the tail and two pounds of lean beef cut into strips. Grate over 
 them two carrots, with pepper and salt to taste, and boil slowly for four 
 hours; strain and thicken with brown flour moistened with cold water and 
 boil for an additional fifteen minutes. Mrs. Ina Felt. 
 
 AHBER SOUP. 
 
 Take a chicken, or the remains of two or more roasted ones, break in 
 pieces and add a soup bone with three quarts of water. Cook slowly for 
 four hours, then add an onion fried in a little hot fat, with half a dozen 
 cloves stuck into it, one-half a small carrot, parsley and three stalks of 
 celery, and cook for another hour, by which time the stock will have been 
 reduced by boiling to two quarts. Strain into a large bowl and the follow- 
 ing day remove the fat which will have accumulated on top; take out t]:j 
 
64 SOUPS. 
 
 jellied stock, avoiding the settlings which will do for some sauce or gravy; 
 let it heat, then skim and mix into it the beaten white of an egg, shell and 
 all; skim off carefully and strain through a fine strainer. 
 
 Mrs. C. H. M. 
 CHICKEN BROTH. 
 
 Cut up a chicken into small pieces and put it in a deep earthen dish, 
 adding a quart of cold water, and setting it over a boiling kettle. Cover 
 closely and let it steam several hours until the meat of the chicken has 
 become very tender, after which strain off the broth and let it stand over 
 night. Skim off all the fat in the morning and pour the broth into a 
 bowl. Into the dish in which the broth was made put one-third of a tea- 
 cupful of rice in a teacupful of cold water, and steam as before until the 
 rice is soft; then pour in the broth and steam an hour or two longer. 
 
 Mrs. I. C. Miller. 
 CHICKEN BROTH— No. 2. 
 
 Cut up the fowl and put into a pot with four quarts of cold water. 
 Stew until diminished to three quarts. Take out the chicken and reserve 
 for use. Season broth and add a small cup of rice. Cook rice tender. 
 If desired add a cup of milk and one or two beaten eggs before serving. 
 
 Miss Minnie B. 
 CHICKEN QUHBO SOUP. 
 
 Fry one chicken; remove the bones; chop fine; put in kettle, with 
 two quarts of boiling water, three ears of corn, six tomatoes sliced fine, 
 twenty-four pods of okra; corn, tomatoes and okra to be fried a light 
 brown in the gravy left from frying the chicken; then add to the kettle 
 with water and chicken, two tablespoonfuls of rice; pepper and salt; boil 
 slowly one hour. Mrs. W. M. Wheeler. 
 
 VEAL SOUP. 
 
 Cut up a shank of veal in small pieces, cook with two and a half 
 quarts of water; when done, strain liquid off and wash kettle; put liquid 
 back. Add pepper and salt to taste; set back on stove; add one quart of 
 sweet milk and one quart of rich cream; before serving stir in two eggs, 
 beaten to a stiff froth. Mrs. A. M. Smith. 
 
 MOCK TERRAPIN. 
 
 One cold chicken, four hard-boiled eggs, one cup of milk, a pinch of 
 salt and pepper, and butter the size of a walnut. Boil the milk; thicken 
 with the flour, then add the cold chicken and eggs, chopped fine. Let 
 boil up and serve hot. Very fine. Mrs. A. C- Brown. 
 
SOUPS. 65 
 
 OXTAIL SOUP— No. 2. 
 
 In hot saucepan place lump of butter size of an &gg and brown. 
 Wash and cut three ox-tails at joints and place in the browned butter — 
 and fry so they are brown all over. Then pour all into a pot with four 
 quarts of boiling water; cut up fine one good-sized onion, one carrot, a 
 spray of parsley and a sprig of celery; let boil for an hour then boil two 
 hours longer; salt to season and take from fire and strain. When cool skim 
 off fat; put all back on stove, adding one tablespoonful of tomato catsup; 
 when at boiling point, stir into soup two heaping tablespoonfuls of flour 
 mixed up in cold water; simmer until ready to serve. 
 
 I. M. Brain, Chef at Parker House. 
 
 CELERY SOUP WITH STOCK. 
 
 Cut the white part of half a dozen heads of celery into small pieces, 
 and boil in two quarts of white stock, with a quarter of a pound of lean 
 ham and two ounces of butter. Simmer gently one hour, then drain 
 through a sieve, return the liquor to the pan and stir in a few teaspoonfuls 
 of cream with great care. Thicken with a tablespoonful of flour and serve 
 with hard crackers placed in the soup about five minutes before taking up. 
 Season to taste. Mrs. Frances Sanderson. 
 
 A DELICATE CHICKEN SOUP. 
 
 Prepare three young chickens and put them in a stew-pan with five 
 
 pints of white stock freed from fat and cleared from sediment. A sliced 
 
 turnip and carrot may be put with them, and removed before the soup is 
 
 thickened. Let them simmer gently an hour. Remove all the white 
 
 flesh, return the rest of the birds to the soup, and simmer once more for 
 
 two hours. Pour a little of the boiling liquid over a quarter of a pound of 
 
 crumbs of bread, and when it is well soaked, drain it, put it in a mortar 
 
 ^with the flesh which has been taken from the bones, and pound it to a 
 
 smooth paste, adding, by degrees, the liquid. Flavor with salt, pepper, 
 
 and a very little pounded mace; press the mixture through a sieve, and 
 
 boil once more, adding one pint of boiling cream. If the soup should not 
 
 be sufficiently thick, a tablespoonful of arrowroot which has been mixed 
 
 may be added very smoothly with a little cold milk. 
 
 Mrs. Callie Price. 
 LORNE SOUP. 
 
 Put three pints of stock into a stew-pan with a carrot, a turnip, a 
 small sprig of lemon-thyme, a bunch of parsley, and a little pepper and 
 salt. Simmer gently for half an hour. Pick all the white meat from the 
 
66 SOUPS. 
 
 remains of a cold roast chicken, mince it fine and pound in a mortar with 
 the yolks of two hard-boiled eggs, the crumbs of half a roll which has been 
 soaked in milk and then pressed dry, and two ounces of blanched and 
 pounded almonds. Strain the soup, and return it again to the saucepan. 
 Stir the pounded ingredients thoroughly into it, simmer gently for a few 
 minutes, and serve. Mrs. Maria Hasty. 
 
 ASPARAGUS SOUP WITH STOCK 
 
 Take one-half pound of fresh asparagus, cut off heads, boil separately 
 
 in salt water until done, about fifteen minutes. Cut the rest into small 
 
 pieces, throw them into two quarts of boiling stock. Cook gently one 
 
 hour. Pass through a fine colander, boil again, add asparagus heads, the 
 
 yolks of one or two eggs beaten up in one-half cup cream. Serve. 
 
 M. H. T. 
 ONION SOUP WITH SALT PORK. 
 
 Take a small piece of salt pork (slightly lean is best), cut it into pieces 
 half an inch square. Put it into the soup kettle with sufficient water for 
 the soup. Now add twelve good-sized onions pared and sliced fine. 
 When they begin to boil add as many potatoes pared and sliced. When 
 done add one egg beaten well. Serve at once. Other meat can be used, 
 if desired. Mrs. Mary Treadwell. 
 
 QIBLET SOUP. 
 
 Giblets from two or three fowls; two quarts of water; one of stock; 
 two tablespoonfuls of butter, two of flour; salt, pepper and onion if 
 desired. Put giblets on to boil in the water and boil gently till reduced to 
 one quart (about two hours); take out the giblets, cut off tough parts and 
 chop the remainder. Return to the liquor and add stock. Cook butter 
 and flour brown and add to the soup. Season. Mrs. M. White. 
 
 GUMBO SOUP WITH STOCK. 
 
 One shank of beef, crack the bone and put it in the pot, with just 
 water enough to cover. A tablespoonful of salt, two onions chopped fine, 
 and a little pepper. Let boil six hours; then take from fire, remove bone, 
 and cut the beef fine. Return the beef to the pot add a tablespoonful of 
 sugar, two tablespoonfuls of flour browned and mixed in butter, and four 
 eggs boiled hard; cut in slices. Fraulein Hirscii. 
 
 FISH SOUP. 
 
 Clean and trim any kind of fish — fresh or salt water. Boil the fish 
 with a head of celery, a small quantity of parsley, two onions, a bay-leaf, 
 
SOUPS. 67 
 
 and five cloves. Use water, and cover the saucepan closely. When the 
 
 contents have boiled one hour, add as much water as will be required to 
 
 make the soup. Strain and stir in a cup of cream. Season with salt and 
 
 white pepper. Lay in the tureen some eggs, nicely fried in butter; allow 
 
 one for each person. Pour the soup over, and serve with toasted bread. 
 
 Mrs. Lucy Carr. 
 TOMATO SOUP WITH STOCK. 
 
 A quart of soup stock, two cups of sliced tomatoes. Cut up a small 
 onion and slightly brown. Put all on the fire, and add a cupful of 
 milk, a teaspoon of butter, a little pepper, a teaspoon of sugar, and a salt- 
 spoon of salt. Let boil three minutes. Strain, thicken with a tablespoon 
 of flour, made into a paste with water, and serve hot with croutons of 
 
 bread. Mrs. Eliza Gill. 
 
 CALF'S FOOT BROTH. 
 
 Have two feet thoroughly cleaned. Then put them in three quarts 
 of water, and let it boil until it wastes away to three pints. Strain and set 
 aside in a cool place. When cold, remove the fat. Heat a little at a 
 time, as you want it, and add salt and nutmeg, if you like the flavor. 
 
 Carrie Phillips. 
 ASPARAGUS SOUP WITH STOCK— No. 2. 
 
 Asparagus makes a delicate soup. Use one large bunch of asparagus, 
 wash and cut off the heads in one-inch lengths and lay them at one side. 
 Cut the remainder into halves and boil them in a generous pint of white 
 stock. Put into a small saucepan two tablespoonfuls of butter and two 
 small slices of onion. Cover and let cook slowly on the back of the fire 
 eight minutes; add two tablespoonfuls of flour and stir until the mixture 
 is smooth and frothy, but not brown. Season with salt and pepper and 
 add it to the asparagus and cook slowly ten minutes. Then rub them 
 through a coarse sieve, return to the fire and stir in one pint of cream or 
 rich milk and let it come to the boiling point and serve immediately. 
 Cook the heads a few minutes in boiling salted water and add them to 
 the soup when in the tureen. Mrs. Annie Hale. 
 
 BARLEY SOUP WITH STOCK. 
 
 Wash a teacupful of pearl barley in three waters and boil in two 
 quarts of soft water for two hours. Drain the water, rinse in cold water 
 and it is ready for the soup. Plrst, cut three slices of turnip, and half 
 that quantity of carrot and onion into small pieces and boil in two quarts 
 soup stock until tender. Add the cooked barley, and season slightly. 
 
 J.S. 
 
68 SOUPS. 
 
 BISQUE OF CRABS. 
 
 Take a dozen live crabs and place in some cold water with a little 
 salt, and let soak for an hour. Now hash up a couple of carrots with an 
 equal quantity of onion, and fry together with the crabs, shell and all, in 
 a little butter in a saucepan, add a little thyme and bay-leaf, season with 
 salt and a pint of white stock, then cover and cook for fifteen minutes, 
 after which take out the crabs, strain the broth, and place the liquid to 
 cool. When cool pour off the top. Now remove the shells from the 
 crabs, taking out the lungs and the small legs from both sides, and wash 
 each one in some warm water. Next drain and chop them with about 
 half their quantity of cooked rice. Add a little of the juice in which they 
 have been cooked and then drain through a cheese-cloth. Add a little 
 salt and red pepper, and place over the fire just previous to serving, but 
 do not allow it to come to a boil. Isabel S. 
 
 CABBAGE SOUP WITH STOCK. 
 
 (German Style.) 
 
 Take one sound white cabbage, wash and trim off the outer leaves, 
 chop fine and put it in a stew-pan with a quart of water. Let boil until 
 tender. Add a quart of beef broth, salt and pepper to taste, and boil once 
 more. Before serving stir in a lump of butter and two small lumps of 
 sugar. Serve hot. F. R. S. 
 
 MACARONI SOUP. 
 
 (Italian Style.) 
 
 Put four sticks of macaroni into a saucepan with one tablespoonful of 
 butter and one onion. Boil until the macaroni is tender; when done drain 
 and pour over it two quarts of good broth, beef, chicken, or other kind. 
 Place the pan on the fire to simmer for about ten minutes, watching lest 
 it break or become pulpy. Add a little grated Parmesan cheese, and 
 serve. S. S. 
 
 CLEAR 50UP WITH NOODLES. 
 
 Take two quarts of clear beef broth, peel and slice two carrots and two 
 onions; put them into a stew-pan with a generous lump of butter and one 
 small cabbage cut into shreds, cover and put over a slow fire, so as to 
 stew gently until tender. Shake the pan occasionally to prevent burning. 
 When the vegetables are cooked put them into the beef broth and boil 
 the whole gently for thirty minutes, then strain. To make the noodles, 
 slightly warm one-half cup of butter and beat to a cream, then work 
 
SOUPS. 69 
 
 smoothly into it two heaping tablespoonfuls of flour and two well-beaten 
 eggs. Let the soup boil up again; drop in small balls of the ^^g and butter 
 and let it simmer for an hour longer. A. F. C. 
 
 CREAM OF SPINACH WITH STOCK. 
 
 Take one pint of cold cooked spinach, chop and pound into a soft 
 paste. Put it into a stew-pan with four tablespoonfuls of butter and a 
 teaspoonful of salt. Cook and stir it about fifteen minutes. Add to this 
 one quart of stock and one pint of boiling water; let boil up, then rub 
 through a strainer. Set it over the fire again, and, when boiling, add a 
 tablespoonful of butter, and a teaspoonful of sugar. 
 
 Mrs. C. Cayton. 
 
 CORN AND TOMATO SOUP WITH STOCK. 
 
 Cut one pound of beef into small pieces, put it into a granite kettle 
 with three quarts of water, and boil gently two hours. Strain, put over 
 the fire again and put in six large tomatoes and boil for an hour. When 
 cooked, drain and pass the tomatoes through a fine sieve. Return to the 
 stove. Scrape six ears of corn from the cob and put into the soup; also 
 put in a small lump of butter and season to taste with salt and pepper. 
 Boil the soup twenty minutes; serve crisp crackers. Inez Slocum. 
 
 GOULASH. 
 
 (Hungarian Style.) 
 
 This can be made of chicken, beef, or any meat desired. The easiest 
 way is to take a quart of cold chicken stock, previously salted, a quart of 
 cold water and two cups of boiled chicken meat cut into dice. Put into 
 granite kettle and aud one-half dozen fresh ripe tomatoes, six good-sized 
 onions and let boil till all are tender. Then add salt and one-fourth tea- 
 spoonful of red pepper. Serve in soup dishes. To be eaten with toast. 
 
 Mrs. L. M. Miller. 
 
 GREEN PEA SOUP WITH STOCK. 
 
 Wash the neck of lamb in cold water, and put it into a soup-pot with 
 six quarts of cold water; add to it two tablespoonfuls of salt, let boil 
 gently for two hours, then skim; add a quart of shelled peas, a little pep- 
 per; cover and let boil for half an hour; scrape the skins from a pint of 
 small young potatoes; slice and add them to the soup; cover and let boil 
 for half an hour longer; work butter size of an Q.gg and a dessert-spoon- 
 ful of flour together, and add to the soup ten minutes before taking off the 
 fire. Miss R. Lyon. 
 
70 SOUPS. 
 
 SPLIT PEA SOUP WITH SALT PORK. 
 
 Wash a pint of split peas and cover with tepid water, adding a pinch 
 of soda; let remain over night to swell. In the morning put them in a 
 kettle with three quarts of cold water, adding half a pound of lean salt pork 
 cut into slices; also a teaspoonful of salt and a little pepper. Cook slowly 
 for three hours, stirring occasionally till the peas are all dissolved, adding 
 a little more boiling water to keep up the quantity as it boils away. 
 Strain through a colander. Serve with small squares of toasted bread. 
 If not rich enough, add a small piece of butter. Lillian. 
 
 DRIED BEAN SOUP. 
 
 One quart dried beans, one-half pound salt pork or ham, three quarts 
 of cold water, salt and pepper to taste. Wash the beans and soak them 
 over night. In the morning drain the water off, and cover them again 
 with the boiling water; add the pork and boil gently two hours. Press 
 the beans through a sieve, return them to the soup kettle, and bring to a 
 boil. Add salt, pepper, butter and a speck of sugar, and serve with 
 toasted bread. Mrs. M. C. 
 
 CARROT 50UP WITH STOCK. 
 
 Put in soup Kettle a knuckle of veal, four quarts of cold water, a quart 
 of finely-sliced carrots, one large head of celery; let boil two and a half 
 hours, and add one-fourth of a cup of rice and boil an hour longer; season 
 with pepper and salt, and serve. L. M. 
 
 TOHATO CREAH SOUP 
 
 And all Vegetable Soups, see Part XL 
 
ROLLS, PRETZELS, COFFEE CAKE, ETC. 
 
 (Directions for Making, sefe Page 157-158-161. ) 
 
 GRANDMOTHER'S BROWN BREAD 
 
 (Directions for Mailing, see Page 150.) 
 
 ALL KINDS OF WHITE BREAD 
 (How to Make. See Chapter "Bread, Biscuit, Muffins," etc.) 
 
A BRAIN FOOD. 
 
 FISH is pronounced by medical authority to be the best ''brain food," 
 of all the meats. It is also more easily digested than the flesh of ani- 
 mals. In cooking fish the first care of the housewife is to be certain that 
 the fish she is about to cook is perfectly fresh and thoroughly clean. In 
 boiling fish, it should be put into warm water and boiled gentl}-. In 
 removing it from the kettle, avoid breaking the skin as it gives the fish a 
 ragged appearance. Some cooks have kettles with a strainer on the bot- 
 tom. The usual garnishes of fish are slices of lemon and sprigs of parsle}-. 
 In fr^-ing fish, the fat should be boiling and cover the fish. Best 
 results are obtained when the fish is rolled in flour or bread-crumbs. The 
 best color is obtained when the fish is fried in Ko-nut, a vegetable oil 
 spoken of quite at length in Part II. 
 
 BROOK TROUT. 
 
 These delightful fish are usually fried. Wash and dr}- the fish, being 
 certain that they are dry inside as well as outside, sprinkle a little pepper 
 and salt over them, and roll in corn meal. Use one part butter, to two 
 parts lard to fr}- a golden brown. Drain, and serve with slices of bacon 
 and hard-boiled eggs cut in rings and laid around the platter. It takes 
 about eight minutes to fry them. Mrs. Julia Eaton. 
 
 BAKED HADDOCK. 
 
 Scale and clean a three-pound fish; fill with forcemeat and sew up; 
 sprinkle over a generous suppl}- of salt and bread-crumbs; put three even 
 tablespoonfuls of butter in tiny pieces on the fish; bake three-quarters of 
 an hour, basting frequently. I. H. B. 
 
 73 
 
74 FISH. 
 
 FORCEMEAT. 
 
 One cup of bread-crumbs, two tablespoonfuls of butter, beef suet 
 finely chopped, slice of onion finely chopped; half-teaspoonful of salt and 
 a dash of cayenne. Moisten with a beaten egg. Take up the fish and 
 make sauce by putting one cup of milk and half-cup of water in pan; add 
 pinch of salt; thicken with one tablespoonful of flour. Garnish platter 
 with sliced lemon and parsley. Minnie C. White. 
 
 BAKED PICKEREL WITH OYSTER SAUCE. 
 
 Scale, clean and wipe the fish leaving on the head and tail. Lay it 
 on a buttered pan, dredge with salt and pepper, spread with soft butter 
 and dredge with flour. Put in a hot oven, and when the flour begins to 
 brown, baste with butter and water. Bake forty minutes, and serve with 
 oyster sauce. 
 
 Oyster Sauce. — Parboil a half-pint of medium-sized oysters, drain off 
 the liquor and add enough milk to make a generous pint of sauce. Cook 
 one rounded tablespoonful each of butter and corn-starch in a saucepan 
 and when well mixed stir in milk mixture. When smooth add one-half 
 a cup of cream. Stir In the oysters, season, and serve hot. 
 
 Mrs. Wm. Brown. 
 BOILED STURGEON. 
 
 Cut the fish into thin slices like veal cutlets, rub them over with but- 
 ter and sprinkle with pepper. Serve very hot with lemon garnish. Cut 
 off the skin before the fish is boiled, as the oil in the skin if burned 
 imparts a very rank flavor. M. V. H. 
 
 BOILED SALT MACKEREL. 
 
 Soak the mackerel over night, so as to remove the salt. Boil in a 
 napkin in clear water, drain and lay it on a dish with a garnish of parsley. 
 Make a sauce of melted butter, and serve with boiled potatoes. B. J. 
 
 BROILED FRESH HACKEREL. 
 
 Draw and wash the mackerel, cut off the head, rub over with salt and 
 let stand for an hour. Rub a gridiron with Ko-nut or olive oil, lay on the 
 mackerel and broil over a clear fire. Garnish dish with parsley and serve 
 fish hot. Mrs. Caroline Preston. 
 
 BAKED WHITEFISH. 
 
 Scale and clean a good-sized fish, cut off the head, take out the 
 bones by fastening the head of the fish with a tack to the table and begin- 
 
 i 
 
FISH. 75 
 
 ning at the head to pull all bones downward and stuff with the following: 
 Take stale bread, soak in warm (not hot) water, squeeze dry; cut in pieces 
 a small onion, fry in butter; add the bread, one-half cup of butter, salt, 
 pepper and a little sage; heat through, and when taken off the fire, add 
 the yolks of two well-beaten eggs; stuff the fish, sew up and entwine with 
 several pieces of white tape. Rub the fish slightly over with butter; cover 
 the bottom of a pan with a little hot water, and place the fish in it. Bake 
 brown and serve with drawn butter. Mrs. C. I. Cronk. 
 
 FRIED BASS WITH BACON. 
 
 Carefully clean the required number of bass, season well with pepper 
 and salt, roll in flour, then drop into a pan of very hot lard or Ko-nut and 
 fry a golden brown. Fry in a separate pan some slices of bacon; one 
 piece for each piece of the fish and lay on the fish. Garnish with parsley. 
 
 A. M. C. 
 
 FRIED SHELTS. 
 
 These delicate little fish cannot be opened as can larger fish. Cut off 
 the head and pull the insides through the gills. Wash and dry in a cloth, 
 then roll them in flour or bread-crumbs three or four times till they are 
 well covered. Drop them into boiling fat and fry both sides to a golden 
 brown. It takes about ten minutes to cook them. Take them from the 
 pan with a skimmer, and lay them on a platter, garnishing with parsley. 
 
 Mrs. a. R. G. 
 
 BAKED COD. 
 
 Take the middle part of a large codfish or a whole small one, a tea- 
 cup of bread-crumbs, peppered and salted, two tablespoonfuls boiled salt 
 pork, finely chopped, one tablespoonful of herbs — sweet marjoram, thyme, 
 and a mere suspicion of minced onion — one teaspoonful of Worcester- 
 shire sauce, one-half a teactip of melted butter, juice of one-half a lemon, 
 one beaten &gg,. Lay the fish in cold, salted water for half an hour, then 
 wipe dry and stuff with a forcemeat, made of the crumbs, pork, herbs, 
 onion, and seasoning, bound with the beaten Qgg. Lay in the baking- 
 dish, and pour over it the melted butter, which should be quite thin, 
 seasoned with the sauce. Bake in a moderate oven for an hour, or 
 longer, if the piece is large, basting frequently, lest it should brown too 
 fast. Add a little butter and water if the sauce thickens too much. 
 When the fish is done, remove it to a hot dish, strain the gravy over, and 
 serve. Mrs. Charles Ebert. 
 
76 FISH. 
 
 BOILED COD WITH CREAM SAUCE. 
 
 Clean carefully a fresh codfish, place in a kettle with salted cold water 
 and boil fast at first then slow. When done take out and remove skin. 
 For sauce put a cup of butter into a stew-pan and stir in one tablespoonful 
 of flour. When brown stir in a cup of cream, add a little salt and pep- 
 per. Let just come to a boil and serve with the fish. 
 
 Ina T. McMullen. 
 BAKED PIKE. 
 
 Wash, scale and clean the fish, and dry it perfectly in every part. 
 Fill it with forcemeat, and skewer it with its tail in its mouth. If the fish 
 is not stuffed, sprinkle a little salt and cayenne in the inside, and place 
 an ounce of butter there. Egg and bread-crumb it twice. Season the 
 bread-crumbs with salt and cayenne, and mix with them a third of their 
 quantity in shredded parsley. Pour clarified butter over the fish, and bake 
 in a moderate oven. Lay a buttered paper over the dish. Any good fish 
 sauce may be sent to table with pike dressed in this way. 
 
 Mrs. Clarinda Elliott. 
 
 BAKED PIKE— No. 2. 
 
 After scaling and cleaning the pike, cut it across in slices of a uni- 
 form thickness, and mix some slices of raw onion, a piece of butter, pep- 
 per, salt, and half a pint of sour cream. Lay it over the slices, in a baking 
 pan, and put them in the oven. Bake twenty minutes, basting it with the 
 cream often. Strew cracker crumbs and grated cheese over the fish, and 
 brown. Remove the slices of pike to a hot platter, pour some stock in 
 the baking pan with some lemon juice, salt and pepper; stir a couple of 
 minutes over the fire and then pour it over the fish, and it is ready for the 
 table. Mrs. J, Leroy. 
 
 BROILED SALHON. 
 
 Cut six slices from the salmon, sprinkle them with salt and pepper, 
 dip in beaten eggs and bread-crumbs. Place them in a saucepan and cook 
 both sides quickly. Drain and lay them in a dish. Garnish them with a 
 few slices of lemon dipped in parsely chopped fine and some eggs fried 
 in Ko-nut oil. Mrs. B. T. Hall. 
 
 BOILED SALHON. 
 
 Sew as many pounds as desired up in a cheese-cloth bag, and boil for 
 a quarter of an hour to the pound in slightly salted water. When done, 
 take out and lay upon a platter, being careful not to break the fish. 
 Prepare a small cupful of drawn butter in which has been stirred a tea- 
 
FISH. 77 
 
 spoonful of minced parsley and the juice of one-fourth of a lemon. Pour 
 over the salmon and serve. Garnish with parsley. The choicest portion 
 of the salmon is that at the center and toward the tail. 
 
 Parker House. 
 SCALLOPED SALMON. 
 
 Shred one can of salmon, place in a baking dish in layers; first, a 
 layer of rolled cracker crumbs, then one of salmon, butter, salt and pep- 
 per; repeat until dish is nearly filled. Then take a tablespoonful each of 
 butter and flour beaten well together and stir it into a cup of boiling milk; 
 when thoroughly cooked, stir in a beaten Q^g] pour this over dish and 
 bake. When nicely browned it is done. Miss M. A. Stone. 
 
 SCALLOPED SALHON— No. 2. 
 
 Canned salmon forms the basis of many nice dishes. Turn the con- 
 tents of a can into an earthen bowl for an hour before using. Never let a 
 tin of meat, vegetables or fruit stand after it is opened, but turn out the 
 contents at once into some crockery or stone dish. Pick the salmon into 
 small fragments, mix with one-third the quantity of bread-crumbs and add 
 a beaten &gg, two tablespoonfuls of melted butter and a teaspoonful of 
 lemon juice for every pint of the mixture; season to taste, put in a but- 
 tered dish, dust with crumbs and bake brown. 
 
 A nice cream sauce is made for canned salmon by adding the fish, as 
 it comes fromthe can, to a pint of the sauce, and garnishing with bits of- 
 toast. M. E. H. 
 
 SALMON-AU ENTREE. 
 
 Remove from the can; break up carefully, taking away all the oil, and 
 as many of the bones as possible. Arrange daintily on a platter with 
 parsley and thin slices of lemon. M. A. C. 
 
 SALHON TURBOT. 
 
 One large can of salmon, two eggs, one pint of milk, one cup of 
 sifted flour, one-fourth of a cup of butter. Heat the milk and half of the 
 butter, stir into it the flour which has been mixed smooth in a little water. 
 Salt and let cook until stiff, stirring to prevent burning. When cold, stir 
 in the eggs well beaten. Have a baking dish ready, fill with a layer of 
 the same and salmon alternately. Sprinkle a layer of rolled crackers on 
 top, moisten with milk and put the balance of the butter in bits over 
 all. Bake about twenty minutes. Serve hot. Mrs. C. F. G. 
 
78 FISH. 
 
 • MOLDED SALHON. 
 
 One can salmon, two eggs (beaten lightly), two tablespoonfuls melted 
 butter, one-half cup fine bread-crumbs, one tablespoonful corn-starch; 
 chop fish fine, beat in bowl with silver spoon, pepper and salt to taste; put 
 in a buttered mold and steam one and one-half hours. 
 
 Mrs. Harley. 
 SALMON CREAH. 
 
 One can salmon; remove skin, bone, and fluid, and mince fine. For 
 sauce, a little more than one-half pint of milk thickened with corn-starch; 
 add salt and pepper. Put bread-crumbs in bottom of a dish, then fish and 
 sauce and bread-crumbs on top. Bake. Mrs. E. P. Campbell. 
 
 PLANKED SHAD. 
 
 Remove the scales, clean, wash, and split the shad, put it on a 
 hardwood board about an inch and one-half thick with the skin side down 
 and fasten it with some tacks, put the board over the fire, rubbing it 
 once in a while with butter, and roast until done. The plank should be 
 well seasoned and heated before placing the shad upon it or the fish will 
 partake of the flavor of the wood. When done turn on a hot dish, 
 sprinkle over it some salt and pepper, and drop upon it small bits of but- 
 ter. Serve with slices of lemon. The Bourse, Philadelphia. 
 
 BROILED SHAD. 
 
 (Washington Style.) 
 
 Split a good-sized shad down the back and lay on a platter, upon 
 which is one tablespoonful of olive oil, and a little salt and pepper; leave 
 it here an hour, but turn occasionally. Rub the bars of a double gridiron 
 with oil to prevent sticking, lay the fish on and broil slowly, doing the 
 inside first. Turn frequently. It will take from ten to fifteen minutes, 
 according to the size of fish, to cook. When the bone can be easily lifted 
 It Is a sign that the cooking is sufficient; take off the bone, spread over 
 a generous piece of butter, salt and pepper, and set in the oven for a 
 minute. Excellent. Arlington Hotel, Washington, D. C. 
 
 BAKED SHAD. 
 
 Remove the scales and entrails but do not cut off the tail or head. 
 Wash thoroughly and wipe dry. Fill with a dressing made of one cup of 
 stale bread-crumbs, a tablespoonful of butter, a little chopped onion, half 
 a teaspoonful of marjoram, same of salt and a shake of pepper. Place 
 the fish In a well-greased pan. Dredge thickly with flour, salt and pep- 
 
FISH. 79 
 
 per. Pour a cupful of hot water in the bottom of the pan; if it cooks 
 away add more. Bake in a hot oven, allowing fifteen minutes to every 
 pound. Serve with roe sauce. 
 
 Roe Sauce. — Boil the roes of one shad, skin and mash fine; add one 
 cupful of drawn butter and serA-e at once. Mrs. I. Tibbitts. 
 
 BOILED FLOUNDERS. 
 
 La}- the fish in a kettle, with salt and water in the proportion of six 
 ounces of salt to each gallon, and a little vinegar. Let the water boil a 
 minute or so. then remove it to the side to simmer till done. The fish 
 must not boil fast, or they will break. They should simmer fifteen min- 
 utes. _ Hazel. 
 
 BOILED HALIBLT. 
 
 Purchase a thick slice cur through the body, or the tail piece, which is 
 considered the richest. Wrap it in a floured cloth and lay it in warm 
 water with salt in it. A piece weighing six pbunds should be cooked in 
 half an hour after the water begins to boil. Melted butter and parsley are 
 eaten with it. If an}^ is left, lay it in a deep dish and sprinkle on it a little 
 salt, throw over it a dozen cloves, pour in some vinegar, and it will, when 
 cold, have much the flavor of lobster. Mrs. Sarah Todd, 
 
 BAKED BASS. 
 
 Make a filling of pounded cracker or crumbs of bread, an ^^%, Pep- 
 per, clove, salt and butter. Fill it very full, an when sewed up, grate 
 over it a small nutmeg and sprinkle it with pounded cracker. Then pour 
 on the white of an ^^^, and a little melted butter. Bake it an hour in the 
 same dish in which it is to be serA-ed. Portland House, Me. 
 
 FRIED FINNAN HADDIES. 
 
 Rub Ko-nut oil on both sides of the fish, and set it in a fr\ing-pan with 
 
 plenty of butter. Shake the pan over a clear fire. Three minutes will 
 
 cook it. Then rub a little butter over it and send to table. 
 
 Mrs. Conant. 
 SPANISH COD. 
 
 Take one or two thick slices of cod, tail end of the cod, remove the 
 skin, dredge flour over the fish, and fry it in hot lard until nicel}' browned. 
 Take it out gentl}- with an egg-slice, drain, and put it into a saucepan 
 with as much good brown gTa\y. boiling, was will swim it. Add a little 
 salt and cayenne, the juice of half a lemon, a lump of sugar, an onion 
 "^tuck with two cloves, and a little tomato catsup. Simmer softly till the 
 sh is cooked; take it out, place it on a hot dish, strain the gra\y, thicken- 
 ing it with a little browned butter. I, \V, M, 
 
80 FISH. 
 
 FRIED PERCH. 
 
 After washing and scaling the fish wipe them dry, flour them Hghtly 
 all over; rub off the flour, dip them into beaten ^gg, and then into finely- 
 grated bread-crumbs, and fry them in plenty of boiling fat, until they are 
 nicely browned. Drain a few minutes on an inverted sieve, serve on a 
 hot dish, and garnish with parsley. Send shrimp sauce, anchovy sauce, 
 or plain melted butter, to table in a tureen. Mrs. Eliza Pray. 
 
 BROILED SARDINES. 
 
 These tiny fish are very nice when broiled over hot coals a minute or 
 so, turning them once. Large slices of toast must be ready; on each 
 slice place two of the fish, and then pour a little of the oil which was left 
 in the can. The oil must be hot. Inez Heffel. 
 
 RED HERRINGS. 
 
 Red herrings or Yarmouth bloaters can be cooked by making incisions 
 in the skin across the fish, for a very little cooking will do them. If there 
 is any roe, pound it in a mortar, with a little anchovy, and spread it on 
 toast. When the herrings are very dry, soak them in warm water an hour 
 before cooking. P. A. Thrall. 
 
 SALMON CUTLETS WITH CAPER SAUCE. 
 
 Take a slice of salmon two inches thick, carefully remove the bones 
 and skin, cut into slices half an inch thick, and flatten them on the chop- 
 ping-board with a cutlet bat dipped in water. From these slices cut as 
 many cutlets of as uniform shape as you can. Place them quite flat on a 
 well-buttered baking tin, sprinkle pepper and salt over them, and, ten min- 
 utes before they are wanted, put them into the oven with a sheet of but- 
 tered white paper over them. Put all the trimmings of the salmon into a 
 saucepan with carrots, onions, thyme, parsley, a bay-leaf, a few cloves, 
 some whole pepper, salt to taste, and a little more than a pint of good 
 stock. Leave this to boil gently till reduced one-half, then strain the 
 liquor into a basin, and remove any fat there may be. Melt a piece of 
 butter the size of a walnut, add to it half a teaspoonful of flour, and stir it 
 on the fire till it is well colored. Add the liquor to this, and continue stir- 
 ring until the sauce boils, then add a heaped teaspoonful of capers; pour 
 the same over the cutlets, and serve. B. Ellis. 
 
FISH. • 81 
 
 CUTLETS OF COD. 
 
 The ingredients are three pounds of the fresh fish cut in sHces of the 
 thickness of three-quarters of an inch, and taken from the body of the 
 fish; a handful of fine bread-crumbs, with which should be mixed pepper 
 and salt, and a little minced parsley and an egg, beaten light. Enough 
 dripping to fry the cutlets. 
 
 Cut each slice of fish into strips, as wide as two fingers, dry them with 
 a clean cloth, rub lightly with salt and pepper. Dip the slices in the egg, 
 then the crumbs, and fry in enough fat to cover. Drain away every drop 
 of fat, and lay the cutlets on a napkin on a hot dish. 
 
 Mrs. C. Leone. 
 FISH TURBOT. 
 
 Cook a fish of about four pounds in salted water to which spices^ 
 parsley, and celery have been added. Pour in a cup of vinegar. Then 
 let the fish become cold and pick into small pieces, removing the bones 
 and skin. Now make a dressing of a cup of milk, two large tablespoons 
 of flour, one cup of sweet cream, pepper and salt. Cook ten minutes, then 
 mix with fish, stewing a little parsley over mixture. Grease a pudding 
 form with butter, then fill with the mixture. Cover the top with crackers 
 rolled fine and browned in butter. Bake half an hour. 
 
 Mrs. Casper. 
 FISH TURBOT— No. 2. 
 
 Take two cups of flaked fish, one cup rolled and sifted shredded wheat 
 biscuit crumbs, four tablespoonfuls of butter, one cup of milk, pepper, and 
 one-half of a teaspoonful of salt. Use cold boiled and baked fish that is 
 left over. Butter a pudding dish, cover with crumbs, layer of fish, pepper, 
 butter and sauce made from two tablespoonfuls of wheat flour, two of the 
 level tablespoons of butter, salt and milk. Boil till it thickens. Proceed 
 in this way until the dish is filled, finishing with crumbs, and dress with 
 butter. Bake slowly forty minutes. E. M. B. 
 
 FRIED EELS. 
 
 Clean and cut the eels into pieces three inches in length, cover them 
 in a saucepan with cold water, in which salt, pepper, thyme, onions and 
 carrots sliced thin, and one-half of a glass of vinegar have been put. As 
 soon as they boil take from the fire, and let them become cool. Then drain 
 them and dry. Mix egg and bread-crumbs, beating the egg first, and dip 
 each piece in. P ry them brown in drippings. Place them on a dish, and 
 have a tartar sauce ready to serve with them. Mrs. Mamie Frye. 
 
82 • FISH. 
 
 BROILED EELS. 
 
 Skin and clean a good-sized eel; remove the backbone and cut the 
 eel into five or six pieces. Dip each piece into egg and then into bread- 
 crumbs which have been salted and peppered. Put on a greased gridiron 
 with the skin downward, over a clear fire, and broil, turning over when 
 done on one side. Put on a hot dish, garnish with parsley and serve with 
 tartar sauce. E. H. Dougherty. 
 
 STEWED EELS. 
 
 This is a favorite dish with many. Clean and skin three pounds of 
 eels, and remove every vestige of fat from the inside. Chop an onion 
 fine, four tablespoons of butter, season to taste, and chopped parsley. 
 Cut the eels in pieces, about two inches in length; season, and lay in sauce- 
 pan containing the melted butter. Strew the onion and parsley over all, 
 cover the saucepan closely, and set in a pot of cold water. Bring this 
 gradually to a boil, then cook very gently for an hour and a half, or until 
 they are tender. Turn out into a deep dish. Mary Floyd. 
 
 PICKED CODFISH. 
 
 This is an old-fashioned dish and name, but with most persons a great 
 favorite. Pick the fish in small particles, separating the fibers as near 
 as possible, the finer the better. P^reshen by leaving it in water one hour. 
 Pour off the water and cover again with fresh. Bring it to a scald, pour it 
 off and pour over the fish just enough milk to cover it. Add to a quart 
 of the soaked fish butter the size of one-half of an Qgg, a very little flour 
 and a dust of pepper. Beat up two eggs, and after taking off the fish 
 thicken it by stirring in the egg. Some let it boil after the egg is added, 
 but if this is done the egg will curdle. Another way is to boil eggs, chop 
 and mix them in the gravy. Louise Harris. 
 
 BAKED CODFISH AND POTATOES. 
 
 Mix two cupfuls mashed potatoes, one cupful shredded codfish, two 
 eggs, butter (size of a walnut), one pint of milk, pepper to taste. Bake 
 until set (about fifteen minutes). Miss Cheesbrough. 
 
 FISH CUTLETS. 
 
 Season with salt and pepper one pint of any kind of cold cooked fish; 
 make a little thick cream sauce of milk, butter and flour, and when cold 
 form it with the fish into shapes of cutlets. Put the cutlets first into 
 cracker crumbs, then into egg and again into crumbs. Fry in hot fat 
 until brown. Susan I. Langley. 
 
FISH. 83 
 
 FISH STEAK5 FRIED. 
 
 Cut the slices of fresh fish three-quarters of an inch thick, dredge with 
 flour or corn-meal slightly salted or dip them in ^gg slightly salted and 
 roll in crumbs; fry a light brown. Salmon or any other large fish can be 
 fried this way. A. M. Dickerson. 
 
 COD'S ROE. 
 
 Take cod's roe that has been smoked, shave it into small pieces, put it 
 in a saucepan with butter and a little pepper. Stir well over the fire and 
 pour it on pieces of toast cut diamond-shaped. Mrs. G. S. 
 
 CREAMED FRESH CODFISH. 
 
 Take a piece of boiled fresh cod, remove the skin and bones, and pick 
 into flakes; put these into a stew-pan with a little butter, pepper, and salt. 
 Put on the fire, and when the contents of the pan are quite hot add a pint 
 of cream and milk; thicken a trifle and all is ready to serve. 
 
 T. R. Rich. 
 CREAMED CODFISH. 
 
 Pick (not shred) one cupful of codfish; place in a spider and fill 
 and cover with cold water. Stir a moment over the fire and drain off the 
 water. Stand on the stove, cover the fish with one and one-half pints of 
 milk and a large tablespoonful of butter. Stir into a cup of cold cream 
 two heaping tablespoonfuls of flour and when the milk on the stove is 
 about to boil mix this with it. When the mixture has thickened stand 
 where it will boil no longer and stir into it one ^gg. Serve at once. 
 
 Mrs. a. M. Woods. 
 CREAMED FINNAN HADDIE. 
 
 Remove the skin and bones from a small salted finnan haddie pre- 
 viously boiled, and pick into flakes with a fork. Place in a saucepan one 
 tablespoon of butter and a tablespoon of flour, add one and one-half cups 
 of milk, cook a few moments; season with pepper; thicken with flour and 
 butter creamed; serve on a hot platter garnished with toast. 
 
 Amy Brown. 
 
 R. A. HiLLIER. 
 
 DELICIOUS FISH CHOWDER. 
 
 Two pounds of fresh white fish, a quarter of a pound of bacon, five 
 small potatoes, one small onion, six tomatoes, one quart of milk, butter 
 the size of a small hen's Qgg and a teaspoon of flour. Pick the fish to 
 pieces. Remove bone and skin; cut potatoes into dice; the bacon in 
 
84 FISH. 
 
 small pieces; rub the butter and flour to a cream. Spread in a granite 
 kettle half of the potatoes, then half of the fish, then sprinkle in 
 the minced onions, then the bacon, then half the tomatoes. Then a 
 shake of salt and pepper; add the rest of the fish, tomatoes, potatoes, and 
 more salt and pepper, using in all one teaspoon of salt and one-fourth 
 teaspoon of pepper. Cover with water, let simmer for half an hour. 
 Scald the milk, put a pinch of soda into the chowder and stir; add the hot 
 milk to the butter and flour; stir smooth; then add to the chowder. Serve 
 very hot. Excellent. Mira A. Miller. 
 
 BOSTON FISH CHOWDER. 
 
 Take a large fish, as cod, haddock or halibut and cut in slices, after 
 having scaled and cleaned it. Then cut some slices of raw salt pork 
 (pickled) and place them in the bottom of your iron kettle. When partly 
 tried out, put on top of the pork a layer of fish, then a layer of onions, and 
 one of potatoes, both sliced quite thin. Add to each layer a little salt and 
 pepper. Add very hard crackers (pilot bread is nicest) to the whole, 
 placing them on the sides and top, then add cold water to nearly cover 
 them. After the water has commenced boiling, three-quarters of an hour 
 is ample time to cook it. Be careful not to let it boil too long, or break 
 the slices of fish, but preserve them as whole as possible. 
 
 Mrs. Lydia Floyd. 
 
 FISH BALLS. 
 
 The remnants of any cold fish, cod, whitefish, turbot, etc., can be 
 used, by breaking the fish to pieces with a fork, removing all the bones 
 and skin, and shredding very fine. Add an equal quantity of mashed 
 potatoes, make into a stiff batter with a piece of butter and some milk, 
 and a beaten egg. Flour your hands and shape the mixture into balls. 
 Fry in boiling lard or drippings, to a light brown. 
 
 Mrs. G. T. Baldwin. 
 
 FISH FRITTERS. 
 
 The remains of any cold fish can be used here, and the same bulk of 
 mashed potatoes as the fish. Pick the fish from the bones and skin, and 
 pound it in a mortar with one onion, season with pepper and salt, then 
 mix well with it the mashed potatoes, and bind together with a well- 
 beaten (1^^. Flatten the mixture out upon a dish or pastry board, cut into 
 small rounds or squares and fry in boiling lard to a light brown. Pile it 
 in a napkin on a very hot dish, garnish with parsley and serve with any 
 kind of fish sauce. Mrs. Charlotte Aiken. 
 
FISH. 85 
 
 FISH CAKES 
 
 Save the fish left from dinner and use while warm. Remove the skin 
 and bones, and mix with mashed potatoes. Add pepper, salt, chopped 
 parsley, and an ounce of butter. Moisten with an ^g^g into a paste, and 
 roll into balls; then flatten and dip into egg. Fry in butter or lard to a 
 nice brown. E. Protis. 
 
 FISH CROQUETTES. 
 
 Mix over the fire a teaspoonful of flour, a tablespoon of butter, and 
 half a gill of cream. Add, off the fire, the yolk of an egg, a little season- 
 ing, and half a pound of cold dressed fish beaten to a paste. Let the 
 mixture cool, and form it into balls, let these be egged and breaded. Fry 
 to a nice brown in hot fat, and serve with gravy, made by boiling down 
 the bones, fins, and tails with an onion. Add an anchovy and season to 
 taste. LuRA Earl. 
 
 FISH CROQUETTES— No. 2. 
 
 Take remnants of boiled cod, salmon or turbot, and pick the flesh out 
 carefully. Mince it moderately fine. Stir a piece of butter, a small 
 spoon of flour and some milk over the fire till they thicken. Then add 
 pepper, salt, and a little grated nutmeg, together with finely-chopped 
 parsley, and then the minced fish. When very hot remove from the fire, 
 turn on a dish to get cold, then shape, and finish the croquettes. 
 
 Adelaide Munson. 
 PANADA FOR FISH. 
 
 Put one ounce of butter, and rather less than two gills of water into a 
 saucepan, boil them together, and add, by degrees, a quarter of a pound 
 of flour; stir until the mixture is smooth, but do not let it burn. When 
 off the fire, mix with it the yolks of three well-beaten eggs. When cold, 
 ready for use. It is excellent in making forcemeat. J. E. Place. 
 
 HALIBUT TIMBALE. 
 
 Take a pound of the raw fish, and cut it in small pieces afterward 
 pounding it in a mortar and straining it through a sieve. Make a paste 
 of a cup of bread-crumbs and half a cup of milk. Take off the fire, add 
 the pulped fish, one-half a teaspoon of salt, and a dash of paprica. Beat 
 in slowly the whipped whites of five eggs. Fill molds, after buttering, 
 with the mixture, and set them in a pan of hot water in the oven for 
 twenty minutes. Serve with tomato sauce. Mrs. C. Whiting. 
 
86 FrSH. 
 
 COD SOUNDS AND TONGUES 
 
 Soak, scrape, and boil, as many cod sounds as required. Drain them, 
 and put them into a stew-pan with sufficient white stocli to cover them; 
 season the sauce with salt, pepper, and powdered mace, thicken it with a 
 lump of butter rolled in flour, and, just before serving it, squeeze in the 
 juice of a lemon. Serve with Qg§, sauce. Mrs. Frances Curry. 
 
 FISH CAKES— No. 2. 
 
 Four medium-sized potatoes, one and one-third cups of shredded 
 codfish, one and one-half tablespoonfuls Ko-nut, one egg; sprinkle pepper. 
 Pare, quarter and boil the potatoes. Measure the fish and soak in cold 
 water ten minutes to draw out the salt and press it in a fine strainer. 
 When the potatoes are soft, add the fish, and stir the mixture over the 
 fire to dry it. Add the seasoning, butter and beaten egg, and mash all 
 together. Roll into round cakes and fry in deep hot Ko-nut. Drain them 
 on clean brown paper and serve hot. C. A. S. 
 
 BAKED FISH WITH OYSTER DRESSING. 
 
 Take fine fish, soak in salt water ten minutes; season with salt and 
 pepper slightly and fill with as much of the following dressing as possible; 
 tie with string; roast, basting often. 
 
 Dressing. — Pint of oysters, one-half teacupful of coarse rolled crack- 
 ers, one-half cup of sweet milk, one-half teaspoonful of salt, one-fourth 
 teaspoonful black pepper, a pinch of cayenne, one-fourth teaspoonful cel- 
 ery salt, tiny pieces of butter; mix very carefully; spread dressing on top 
 also. Delicious. Mrs. T. Spofford. 
 
 CODFISH FRITTERS. 
 
 One-half pound of codfish, four medium potatoes, two eggs; boil fish 
 and potatoes together till potatoes are cooked; mash together and beat 
 very lightly; add the eggs well beaten and fry bi own on a griddle like 
 pancakes. Slice the potatoes and prepare the fish in small pieces before 
 boiling. Louise Dewey. 
 
 FINNAN HADDIE A LA DELHONICO 
 
 Half pound finnan haddie, one cup cream, one hard-boiled egg, yolk 
 of one raw egg, one cup of grated cheese; pick-up fish with silver fork, 
 pour boiling water over it; let stand a few minutes; drain; braize it in 
 butter; add the cream, then the hard-boiled eggs cut in small squares, the 
 cheese and raw Qgg, also; pepper, thicken with flour and let cook seven 
 or eight minutes. Serve on small pieces of toast. Delicious in chafing 
 dish. * Mrs. R. Hoham. 
 
FISH. 87 
 
 SALMON MOLD. 
 
 Large can of salmon rubbed fine, four eggs, yolks and whites beaten 
 separately until light, one-half cup of bread-crumbs, two tablespoonfuls 
 melted butter; salt and pepper to taste; beat the crumbs into the eggs; 
 rub the butter into the salmon; put together in a well-buttered bowl; 
 steam one hour. Serve with drawn butter sauce. Mrs. R. Elliott. 
 
 FISH TURBOT— No. 2. 
 
 Cook whitefish tender, remove bones, mince fine, add a little chopped 
 celery, sprinkle with salt and pepper. For the dressing heat one pint of 
 milk, thicken with flour; when cool add two well-beaten eggs and one- 
 fourth of a pound of butter; put in baking dish a layer of fish, then layer 
 of sauce, until the dish is full; cover the top with cracker crumbs and 
 bake one hour. Minerva Van Allen. 
 
 DELICIOUS LENTEN DISH. 
 
 Parboil a whitefish and pick apart. Make a sauce of one pint of milk, 
 two eggs, a heaping tablespoonful of corn-starch, two tablespoonfuls of 
 butter, a level teaspoonful of salt and a little pepper. Butter a baking- 
 dish, put in a layer of fish, pour over some of the sauce, grate a trifle of 
 nutmeg on this, and so proceed until fish and sauce are used up. Cover 
 top layer with fine bread-crumbs, a little nutmeg, and bake a golden 
 brown. Mrs. L. Tibbitts. 
 
 SCALLOPED HERRING. 
 
 Soak five salt herrings over night. Divide; remove all skin and 
 bones; cut into inch squares. Have ready a dozen of good-sized cold 
 potatoes, alternate layers of sliced potatoes and fish, adding bit of butter 
 and good sprinkling of pepper to each layer of fish, beginning and ending 
 with potatoes. Cover with a sauce made of three cupfuls of milk and 
 three beaten eggs. Lastly adding one-half of a cupful of fine bread- 
 crumbs mixed with one teaspoonful of drawn butter. Bake about forty 
 minutes. Serve hot. J- J- M. 
 
 SHAD ROE— FRIED. 
 
 The roes of shad can be served with the fish or alone. Before boil- 
 ing the shad place the roes in a spider of hot fat. Season with pepper 
 and salt, and cook well. They should be crisp and brown on the outside. 
 Serve on a platter. Lillie. 
 
88 FISH. 
 
 5ALT WHITEFI5H WITH CREAM SAUCE. 
 
 There are many delightful ways of cooking salt fish— one of the best 
 i^ to soak over night in cold water; drain and put in spider, pour over 
 (ream and milk, half and half. Add butter and speck of pepper; let come 
 to a boil and thicken. Fine served for breakfast with baked potatoes. 
 
 L. M. 
 SALT HACKEREI BROILED. 
 
 Soak over night in cold water. Drain thoroughly, wipe dry and put 
 on gridiron in hot oven; heat through, then place over hot coals and 
 Ijroil. Pour over melted butter, sprinkle on a little pepper, and serve hot. 
 Smoked finnan-haddie is fine cooked the same way. Miss R. A. T. 
 
 HOW TO CURE AND SMOKE FISH. 
 
 Scale, slit the fish up the back and clean. Wipe with a damp cloth 
 but do not wash. To twenty pounds of fish allow one pint of salt, one 
 pint of brown sugar and one ounce of salt-peter. Mix well together and 
 rub the fish well inside and out with this mixture. Put one fish over the 
 other with a board on top, and on this place heavy weights to press them 
 down. Allow them to remain so for sixty hours, then drain, wipe dry, 
 stretch open and fasten with small pieces of stick. Smoke them for five 
 days in a smokehouse or in a barrel over a smothered wood fire. 
 
 Mrs. L. B. M. 
 FISH SAUCES, GRAVIES, ETC. 
 
 See department entitled "Meat and Fish Sauces and Gamishings. " 
 

 5*?V 
 
 HOW TO COOK THEM. 
 
 TH E principal shell fish _ . - r - 
 
 lobsters and mussels, it aiely 
 
 imperative that oj'sters should l , -r* and *^ 
 the best way to insure this, is to purchase 
 
 them when possible in the shell and open them as yoc u-'r them. 0>-sters 
 are among the most edible of their species, and when fresh, are delicious 
 articles of food, besides being held by some medical men as nutritious for 
 delicate and consumptive persons. There is an old maxim that they are 
 to be used only during the months which contain the letter "t." Wash 
 each oj-ster when eaten raw, by dipping it into cold water. The juice 
 should go through a fine sieve, which removes all shell and prevents anv^ 
 being found in the dishes. Loteters are in season from March to 
 November. Thej- are eaten 
 at other seasons but their 
 meat is light and string^-. 
 If used at other seasons it 
 is best to get the canned 
 lobster. Lobsters must be 
 boiled alive else the\- are 
 unwholesome. The larger 
 thej' are the older they are. 
 Mussels are not so general- 
 ly liked, although growing 
 in favor. The}% too, must 
 be eaten onlj- during the 
 months containing the let- 
 ter "r." 
 
90 SHELL FISH. 
 
 PHILADELPHIA BROILED OYSTERS. 
 
 Take large oysters and strain through a colander, put juice on fire 
 until it comes to a boil, then skim; melt some butter and brown it, then 
 thicken with flour and brown together, then add the juice with a little 
 water, to make sufficient gravy to soak the toast; wipe the oysters dry and 
 broil on a broiler; mix with gravy and spread over the toast. 
 
 Mrs. L. Brown. 
 
 MOTHER'S RECIPE FOR FRYING OYSTERS 
 
 Put plenty of butter in a frying-pan and let it get real hot before you 
 begin frying. Beat up well as many eggs as you judge you will need; dip 
 the oysters therein, one by one, then roll them very lightly in cracker 
 crumbs, then drop them in the hot butter. They will brown nicely before 
 the oysters cook too much. Letitia Buzley. 
 
 FRIED OYSTERS— No. 2. 
 
 Select fine, large oysters, dry them out of their own liquor. Have 
 ready a plate of eggs and a plate of bread-crumbs. Lay them in the ^^^ 
 a few minutes, and then roll them in the bread-crumbs, allowing them to 
 remain in these also, for a minute or two; this will make them adhere, 
 and not come off as a skin, when in the pan. Fry in half butter and half 
 lard, in order to give them a rich brown. Make it very hot before putting 
 the oysters in. Mrs. R. Hathaway. 
 
 OYSTER PATTIES. 
 
 Roll out puff paste a quarter of an inch thick, cut it into squares, 
 cover ten patty pans, and put on each a crust of bread the size of a 
 walnut. Roll out another layer of paste the same thickness, cut as above, 
 wet edge of the bottom paste and put on top; pare them, so the edges 
 will be even, notch them with the back of the knife, rub them lightly with 
 the yolk of an &^^, and bake them in a hot oven about a quarter of an 
 hour. When done slice very thin off the top, remove the bread and the 
 inside paste. 
 
 Filling.— Parboil two dozen oysters in their own liquor, after boiling it 
 down to half, cut the oysters in halves, put them in a pan with an ounce of 
 butter rolled in flour, half a gill of cream and a little salt. Stir this mix- 
 ture over the fire five minutes, fill the patties, put the cover on, and serve 
 hot. Mrs. George Bonham. 
 
SHELL FISH. 91 
 
 FILLING FOR OYSTER PATTIES— No. 2. 
 
 Mix well together two tablespoons of butter, two tablespoons of flour, 
 then pour half a pint of oyster liquor and one-half a pint of cream into 
 the butter and flour. Beat and add the yolks of two eggs. Warm the 
 oysters in their own liquor, and add them to the mixture just before they 
 are to be used in the patties. Mrs. L. Cleveland. 
 
 STEAMED OYSTERS. 
 
 Wash the oyster shells thoroughly with a brush, place them side by 
 side in a steamer, close it well and put over a large pot of boiling water. 
 The deep shell must be undermost in order that no juice may be wasted. 
 As soon as the shells open, the oysters are done and should be served at 
 once with pepper, salt, butter, and a thin slice of lemon with each oyster. 
 
 Mrs. a. Anderson. 
 
 ROAST OYSTERS IN THE SHELL. 
 
 Prepare the oysters as for steaming, then roast them over a clear fire 
 with the large shell down. Two minutes after the shells open, the oysters 
 are done. Take up quickly and serve in the shells on a hot platter, with 
 
 pepper, salt and butter to suit the individual taste. 
 
 F. H. N. 
 OYSTER CROQUETTES. 
 
 Half a pint raw oysters, half a pint of cooked veal, one heaping table- 
 spoonful of butter, three tablespoonfuls of cracker crumbs, the yolks of 
 two eggs. Chop the oysters and veal very fine. Soak the crackers in 
 oyster liquor, and then mix all the ingredients, and shape. Dip in egg 
 and roll in cracker crumbs, and fry as usual. The butter should be soft- 
 ened before mixing. F. E. P. 
 
 OYSTER CHOWDER. 
 
 Take one cupful of chopped fresh celery, one cup of milk, two table- 
 spoons of butter, two tablespoons of flour, one salt-spoon of salt and the 
 fleshy part of two and one-half dozen oysters cut in small pieces. Make a 
 white sauce by cooking the flour and butter together and adding the milk 
 gradually; then add the oysters, salt and cook five minutes; just before 
 serving add the celery. Serve on thin slices of toast. W. T. M. 
 
 OYSTER ROLLS. 
 
 Very thin slices of bacon are required, with the rind cut off. Pour 
 two drops of essence of anchovy on each oyster, four drops of lemon, a 
 very little cayenne pepper, and roll each oys<^er in a slice of bacon. 
 
92 SHELL FISH. 
 
 When you have rolled enough, skewer them and fry them. Then, when 
 done, take each roll separately and place it on a fired crouton. These 
 rolls must be eaten very hot. Mrs. Carrie Oliver. 
 
 SCALLOPED OYSTERS. 
 
 Take a dish, put a layer of the oysters as free from their liquor as they 
 can be made, and a layer of rolled crackers; another layer of oysters, 
 another of crackers, until the dish is full. Add a little salt and pepper 
 and pieces of butter between each layer, and moisten with cream. Bake 
 about fifteen minutes. Mrs. Clarissa McB. 
 
 OYSTER PANCAKES. 
 
 Chop one pint of oysters — canned ones do very well— and add enough 
 milk to the liquor to make a pint, using a little cream. Make a batter by 
 stirring it into a scant pint of flour, adding a pinch of salt and two eggs 
 very well beaten. If half a teaspoonful of baking powder is sifted with 
 the flour, you are sure to have pancakes light, but some cooks prefer to 
 depend on the eggs. When the batter is perfectly smooth beat in the 
 oysters and bake on a griddle, like any pancakes. Try one, and if too 
 substantial add a little more milk. If you like them richer, add a table- 
 spoonful of melted butter. Serve with toasted crackers. 
 
 A Housewife:. 
 BALTIMORE FRENCH OYSTERS. 
 
 Heat a piece of butter the size of a walnut in a stew-pan till it is quite 
 brown. Drain the oysters from their liquor, adding to the butter. Salt 
 and pepper to taste, and cook till they curl up round the edges. 
 
 Ivy. 
 BROILED OYSTERS. 
 
 Take a dozen large oysters, roll lightly in bread-crumbs, place them 
 on a fine wire oyster broiler, baste with butter, and brown lightly over a 
 very hot fire, season thoroughly, and serve on toast with celery sauce. 
 
 Mrs. Huldah Jenks. 
 OYSTERS CURRIED. 
 
 Take two dozen oysters, one onion, one tablespoonful of curry- 
 powder, one dessert-spoonful of flour, two ounces of butter and the juice 
 of a lemon. Chop the onion up quite fine, mix the curry-powder, flour, 
 and butter together, and put all into a stew-pan, simmering till a nice 
 brown, stirring all the time; add the liquor of the oysters and the lemon- 
 juice, and boil for five minutes. Put in oysters, boil up once, and serve 
 with a dish of boiled rice. Harriet Winters. 
 
SHELL FISH. 93 
 
 CREAMED OYSTERS ON TOAST. 
 
 Take one dozen select oysters and wash them until perfectly free from 
 
 pieces of shell, put them in a saucepan, strain the liquor, pour it over, 
 
 place the pan at the side of the fire and let it simmer gently for a few 
 
 minutes until the oysters plump up. Remove the oysters with a skimmer 
 
 and put them on a warm dish in the oven; add to the liquor one teacupful 
 
 of cream and salt and pepper to taste. Place the pan on the fire; when the 
 
 liquor boils add two tablespoonfuls of butter into which has been stirred 
 
 one teaspoonful of flour. When creamy put in the oysters and remove 
 
 the pan from the fire. Have ready some pieces toasted bread nicely 
 
 buttered; put the oysters on them, pour over the cream and serve very hot. 
 
 Marion Witte. 
 CREAMED OYSTERS— No. 2. 
 
 Beard one pint fresh oysters, boil them in their own liquor until 
 plump, drain, and pour over them this sauce: To one-half tablespoon of 
 butter, melted, add one large tablespoon flour; cook a few minutes, then 
 stir in slowly one cup of hot cream or milk; seasort with pepper, salt and 
 one-half teaspoon celery salt. Pour over hot buttered toast. 
 
 Mrs. C. I. Brown. 
 OYSTERS. 
 (Italian Style.) 
 
 Drain the liquor from the oysters, spread a dish with butter, lay the 
 oysters on it, strew finely-minced parsley over, season with salt and pep- 
 per and sprinkle with grated- Parmesan cheese. Put the dish into the 
 oven, and when nicely brown serve with hot wafers. 
 
 Mrs. Frank E. Phillips. 
 OYSTER STEW. 
 (Milk or Cream.) 
 
 Drain the liquor from two quarts of oysters; mix with the liquor a 
 small teacupful of hot water, add a little salt and pepper and set it over 
 the fire in a saucepan. Let it boil up, then skim; wash the oysters, put 
 them in the hot liquor, let them come to a boil, and when they "ruffle" 
 add one tablespoonful of butter. The instant it is melted and well-stirred 
 in, put in a pint of boiling milk and take the saucepan from the fire. 
 Serve hot with oyster crackers. Mrs. E. C. Kellog. 
 
 OYSTER STEW. 
 
 (Plain.) 
 
 Same as above, using only oyster liquor and more water instead of 
 milk or cream. H. F. L. 
 
94 SHFA.L FISH. 
 
 OYSTER 50UP. 
 
 See "Meat Soups" Part I. 
 
 BOSTON OYSTER PIE. 
 
 Butter the inside of a pudding dish, line it with pie crust, set into the 
 oven and bake; when done fill with the following filling. Pick off all 
 shell that may be found in three pints of oysters; put them into a stew- 
 pan with barely enough of the liquor to keep them from burning; 
 season with salt, pepper and butter; add a little sweet cream or milk, and 
 one or two crackers rolled fine; simmer, but not boil, 2i?, that will shrivel 
 them. Have ready an upper crust the proper size and baked. Pour fill- 
 ing in pie, place on upper crust and serve hot. A. L. C. 
 
 MOCK OYSTERS. 
 
 Grate one-half dozen ears of corn with a coarse grater, beat the 
 whites and yolks of three eggs, add them to the corn, with one table- 
 spoonful of wheat flour, one of butter, a teaspoonful of salt, and pepper to 
 taste; stir well and drop spoonfuls of this batter into a frying pan with 
 hot butter and lard mixed, or Ko-nut, and fry a light brown on both sides. 
 Canned corn may be used instead, if desired. E. E. A. 
 
 STEWED TERRAPIN. 
 
 (Maryland Style.) 
 
 Note. — Terrapin are much esteemed, and those which command the 
 highest price come from the Chesapeake Bay region. They are also found 
 in most of the seas of warm climates. The kind most in demand is the 
 "diamond-back," or salt-water terrapin, and is never found far from the 
 seacoast. Rarely does their length exceed ten inches, and their weight 
 about eight pounds. The female is the largest, and its flesh most prized. 
 When they are large they are called "counts." They feed on both animal 
 and vegetable food. 
 
 The ordinary way of killing them is to plunge them into boiling 
 water, head first, and boil them fifteen minutes. We cannot wonder that 
 vegetarians revolt against the cruelties practiced toward the animals that 
 furnish us with food. 
 
 Cut up one terrapin, put in a saucepan with a glass of Madeira, a little 
 salt, and pepper, and one ounce of butter. Beat a teacup of cream with 
 yolks of two eggs, hard boiled, and put it in with the terrapin moving it 
 around in the pan, but not letting it boil. Use a soup turpeen to hold it 
 when done. Mrs. Claude Morey. 
 
SHELL FISH. 95 
 
 TERRAPIN STEAK. 
 
 Take a terrapin, cut steaks from it, and sprinkle them with salt and 
 pepper. Put a few lumps of butter on them and broil on a gridiron. 
 Serve the steak very hot. Mrs. W. H. Palmer. 
 
 DIAMOND-BACK OR SALT-WATER TERRAPIN. 
 
 The diamond-back turtle is highly prized for food. Select a thick, 
 fat terrapin, and plunge it head first into a kettle of boiling water. Throw 
 in some salt, put the cover on, and let cook for fifteen minutes. Take 
 out, remove the black skin from the shell, and the nails from the claws. 
 Wash the terrapin thoroughly in warm water, and remove the shells. 
 Take out the dark green gall bladder, which is about the size of a cherry, 
 the sand bag, entrail and remove the head. Preserve the eggs, if there 
 be any. All the pieces of meat, together with the fat and legs, should be 
 kept in water until wanted for use. W. J. P. 
 
 STEWED TERRAPIN WITH CREAM. 
 
 Take some of the flesh prepared as above, cut in little pieces, and put 
 over the fire in a stew-pan, together with a seasoning of pepper and salt, 
 and a small piece of butter. Let stew for a short time, add one cup of 
 hot water and an extra piece of butter; stew for ten minutes, then add 
 two cups of rich milk and let it stew for another five minutes; then remove 
 the pan to the side of the fire, and stir in a little thickening. Cover the 
 pan and let stand for five minutes. Pour the terrapins, sauce and all, over 
 hot tea-biscuits or buttered toast. E. J. C. 
 
 BOILED LOBSTER. 
 
 Take a live lobster, wash thoroughly and put into a kettle of boiling 
 
 water, slightly salted, having first cleaned and tied the claws together. 
 
 Keep the water boiling for half an hour. When done take out, lay on its 
 
 claws to drain, and wipe dry. Rub the shell with a little salad-oil, which 
 
 will give it a clear red color. Do not boil a lobster too long or the meat 
 
 will be stringy. The Germans put a handful of caraway seeds into the 
 
 salt and water. If not sufficiently boiled, the spawn will not be brightly 
 
 colored. S. F. E. 
 
 LOBSTER. 
 
 (Newport Style.) 
 
 Split two cooked lobsters in half, remove all the meat, and divide the 
 shells into eight parts. Cut the meat fine, crack the claws, taking care 
 not to destroy their shape, pick out the meat. Melt two tablespoonfuls 
 
96 SHELL FISH. 
 
 of butter, add one heaping tablespoonful of flour, stir and cook two min- 
 utes; add one and one-half cupfuls of milk, stir and cook to a thick, 
 smooth sauce; season with one teaspoonful of salt, one-quarter of a tea- 
 spoonful of pepper; mix the yolks of two eggs with one-half a gill of cream, 
 add them to the sauce, cook a few minutes, next add the lobster and one 
 teaspoonful parsley chopped fine, stir two minutes over the fire. Fill 
 this preparation in the lobster shells, sprinkle one teaspoonful grated 
 bread-crumbs over each one and a few drops of melted butter. Place the 
 shells in a shallow pan and bake ten minutes in a hot oven. 
 
 How TO Arrange. — Cut a piece of bread oblong and toast, fasten 
 this in the center of an oblong dish, and cover with parsley butter (butter 
 mixed with parsley chopped fine), fasten the lobster claws with small 
 skewers in the center on top of the bread, dress the lobster around, it 
 garnish with small sprigs of parsley, and serve. Mrs. L. A. B. 
 
 SAUCE FOR LOBSTER. 
 
 Mix a salt-spoonful of raw mustard and a small pinch of salt and pep- 
 per smoothly with a dessert-spoonful of cold water; add gradually one- 
 quarter of a pint of best vinegar. Stir, gently over the fire until the 
 vinegar is hot, then put in two ounces of fresh butter, and serve. 
 
 D. R. L. 
 
 CREAMED LOBSTER. 
 
 One pint milk, one lobster, four teaspoonfuls of butter, one-half tea- 
 spoonful salt, two tablespoonfuls of flour and a dash of cayenne pepper. 
 Cut lobster in small dice, boil the milk, add the butter and flour and when 
 smooth add lobster and seasoning; simmer ten minutes. Serve on toast. 
 
 Fifth Avenue Hotel. 
 
 LOBSTER A LA ATLANTIC CITY. 
 
 One lobster, one quart of milk, six crackers, split and buttered; one 
 teaspoonful of salt, a dash of cayenne pepper, two tablespoonfuls of butter 
 rolled in one of flour. Scald milk, stir in seasoning, add butter and flour; 
 cook three minutes, add lobster. Simmer five minutes. Line a tureen 
 with crackers; serve with sliced lemon. Chef. 
 
 LOBSTER STEW. 
 
 Cut a lobster into small squares, cook slowly in fresh butter, adding a 
 cup of cream sauce. Pour in some Worcestershire sauce, and a little 
 curry-powder. Salt and pepper and serve on slices of thin, crisp, buttered 
 toast. Mrs. P. J. Simmons. 
 
SHELL FISH. 97 
 
 LOBSTER PATTIES. 
 
 One tablespoonful of lobster meat cut into dice, six mushrooms, one 
 truffle, one tablespoonful of butter, one teaspoonful of flour, one-half cup- 
 ful of cream, salt, cayenne. Put a tablespoonful of butter into a saucepan 
 and when melted add one level tablespoonful of flour; cook, but not 
 brown; add slowly the stock and stir until perfectly smooth; then add the 
 cream; after it begins to thicken add the lobster meat, the chopped truffle 
 and mushrooms. Season highly. Let simmer for five minutes. This 
 must be creamy, but not too soft. Have ready rich puff pattie shells; fill 
 and serve at once. A. R. A. 
 
 LOBSTER CROQUETTES. 
 
 Cut one-half of a boiled lobster into small pieces; put one tablespoon 
 of butter into a stew-pan and when hot sprinkle in one tablespoon of flour 
 and cook; pour in a cup of boiling cream, let it boil, and add lobster; stir 
 until scalding hot, then take from the fire, and when slightly cooled stir 
 in three beaten eggs; salt and pepper to taste; return to the fire and stir; 
 let boil long enough to set the eggs; butter a dish and spread the lobster; 
 when cold form into pyramids; dip into bread-crumbs and fry. Serve 
 hot. A. M. B. 
 
 LOBSTER FARCIE. 
 
 Remove the lobster from the shell, and cut the fish into small pieces. 
 Stir in the meat a thick cream sauce. Season with salt, red pepper, 
 Worcestershire sauce, and a small quantity of onion juice. Put into 
 shells again, sprinkle thickly with bread-crumbs, and brown in the oven 
 very slowly. A. M. D. 
 
 L0B5TER SAUSAGES. 
 
 Pick the flesh from a medium-sized freshly-boiled lobster. Mince 
 fine and pound it in a mortar with two ounces of fresh butter, a little 
 salt, cayenne, and pounded mace, and half of the coral, which has been 
 pounded separately, and pressed through a hair sieve with the back of a 
 spoon. Shape the mixture into rolls like sausages, sprinkle the rest of 
 the coral over them, and place them in oven with a moderate fire until 
 they are quite hot. Serve them on a folded napkin, and garnish with let- 
 tuce leaves. Mrs. Clara Bristow. 
 
 COLD LOBSTER. 
 
 Take off the large claws and crack the shell lightly, without disfigur- 
 ing the fish. Split open the tail with a sharp knife, and dish the fish on a 
 folded napkin, with the head in an upright position in the center, and the 
 
OH SIfh/J. FISIL 
 
 tail and claws arranged neatly round it. Garnish with parsley. Salt, 
 cayenne, mustard, salad-oil, and vinegar should be eaten with it. 
 
 Mrs. H. Brown. 
 BOILED nUSSELS. 
 
 Brush the shells and wash the mussels in several waters, so they will 
 he free from grit. Put them into a deep saucepan (without water) and 
 sprinkle a little salt over them. Spread a napkin over them in the sauce- 
 pan, put the lid on, and scald them over a sharp fire. Shake them about 
 briskly, to keep them from burning. When the shells open, take the 
 saucepan off the fire, strain the liquor into a bowl, and take out the fish. 
 Very carefully remove the little piece of weed which is found under the 
 black tongue and throw it away. If the mussels are left too long on the 
 fire they will become leathery Mrs. Croly. 
 
 BROILED SOFT-SHELL CRABS. 
 
 Thoroughly clean the desired number of soft-shelled crabs, dip them 
 into melted butter and season with pepper and salt. Then put them on 
 the gridiron and broil until the shells are slightly brown. When done 
 serve with melted butter. Garnish the plate with lemons cut into quarters. 
 
 J. M. P. 
 FRIED SOFT-SHELL CRABS. 
 
 Have ready a dish of rolled cracker mixed with a little salt and pep- 
 per, and on the stove a granite pan half full of hot fat; beat an o.^^, roll 
 the crabs in the crumbs and dip in the egg, then roll again in the crumbs 
 and drop into the smoking fat. When done take out with a skimmer, 
 lay on brown paper to free them from grease and serve hot. 
 
 Mrs. J. M. B. 
 CRAB CROQUETTES. 
 
 Take a pint of fresh crab meat, chop very fine, add one-half pint of 
 bread-crumbs, season with salt and pepper and mix thoroughly. Roll 
 one dozen fresh oysters in this preparation, dip them in light ^^^ batter 
 and also m the crumbs again. Place some fresh butter in a very hot pan 
 and fry slowly. Mrs. Hattie Bostwick. 
 
 POTTED CRAB. 
 
 Pick the meat from the shell and claws of a freshly-boiled crab. 
 Pound it in a mortar with salt, cayenne, and pounded mace. Press it into 
 small jars, cover it with butter, and bake it in a moderate oven for half an 
 hour. When cold, pour freshly-clarified butter over it. Set it aside until 
 the butter becomes cold. G.K.B. 
 
SHELL FISH. 99 
 
 DEVILED CRABS. 
 
 Boil the crab and extract the meat therefrom, season with cayenne 
 pepper, mustard, salt and such table sauce as you may prefer; put into a 
 covered saucepan with hot water sufficient to keep from burning; add 
 cracker dust moistened with a tablespoonful of cream together with a 
 quantity of butter. Serve in the back shell, putting a sprig of parsley 
 with each. H. J. F. 
 
 CRAB FARCIE. 
 
 Take all the meat from the shells, and weigh with bread-crumbs, 
 allowing a pound of the meat to a pound and one-quarter of the crumbs. 
 The crumbs must cover the meat. Put pieces of butter over the whole, 
 and bake in the oven ten minutes. Serve with lemon and parsley, 
 chopped. Mrs. Felice LaMonte. 
 
 SCALLOPS. 
 
 This fish much resembles an oyster, though it is larger, and tastes 
 like a crab. Dry them after washing, and trimming aw^ay the beard and 
 black parts, then roll in cracker dust, afterward in ^%% and crumbs, and 
 drop them into boiling fat for a minute, so they will take on a light brown. 
 The crumbs must have salt and pepper mixed with them. 
 
 Mrs. Callahan. 
 LITTLE-NECK CLAMS SERVED RAW. 
 
 Wash the required number of clams in water and scrub well with a 
 brush. Wipe and dry them. Xow open and cut them from their shells. 
 Place five or six on a plate on the half shells on top of cracked ice. Put 
 half a lemon in the center of the plate. Serve with crackers and a small 
 dish of finely-chopped cabbage with fresh dressing. W. O. T. 
 
 STEAMED CLAMS. 
 
 ^New Eng'.and Style.; 
 
 Scrub the required number of clams; place when clean in a saucepan 
 over the fire without any water and heat until the shells open. Take out 
 the clams and pour the liquor into a jar to settle. Remove the clams 
 from their shells, pulling off the thin skin round the edge, and cutting 
 off the Vjlack end with a pair of scissors. When the water has settled 
 pour it into a saucepan, add the clams and heat but do not boil. Take out 
 the clams and serve on brown bread. H. T. P. 
 
 *■ ^ FOR CLAM BAKE 
 
 See Chapter 'Camping Out." 
 
100 SHELL FISH. 
 
 ROASTED CLAMS. 
 
 Wash them and lay them on a gridiron over the hot coals. As soon 
 as the shells open take off the top shell and place a little butter and pep- 
 per on them. Oysters may be done in the same way. Mrs. Finn. 
 
 CLAMS ON TOAST. 
 
 Chop fine two dozen clams, melt two tablespoonfuls of butter and 
 add two tablespoonfuls of flour, then add the clams with one-half a pint of 
 their juice; season well and let simmer fifteen minutes. Just before serv- 
 ing add a cup of cream and let come to a boil. Serve hot on toast. 
 
 Mrs. C. I. Hewitt. 
 CLAM FRITTERS. 
 
 Take twelve large, or twenty-five small clams from their shells; if the 
 clams are large divide them. Mix two gills of flour, one gill of milk, half 
 as much of the clam liquor, and one ^^^ well beaten. Make the batter 
 smooth, and then stir in the clams. Drop the batter by tablespoonfuls in 
 boiling lard; let them fry gently, turning them when done on one side. 
 
 F. C. R. 
 SHRIMPS. 
 
 Have half a pint of shelled shrimps. Then make a thick sauce: a 
 heaped teaspoonful of flour, half an ounce of butter and a gill of milk. 
 Flavor it with a little mace, pepper and salt. Stir in the shrimps. When 
 well heated pour the whole out onto a hot dish, trim the dish round with 
 cold boiled rice, and serve. Mrs. Annie Rust. 
 
 SHRIMPS CREAMED. 
 
 Heat two tablespoonfuls of butter and half a grated onion. When 
 hot, stir in half a cup of cold boiled rice; add a cup of cream and half a 
 pint of canned or fresh shrimps. Stir until it comes to the boiling point, 
 then simmer about five minutes. Serve on toast. Eastman Hotel. 
 
 CREAMED SHRIMPS ON TOAST. 
 
 Wash and drain one can of shrimps or wash the same amount of 
 fresh-gathered ones and remove shell. Put in a saucepan two tablespoon- 
 fuls of butter; when it melts add the same quantity of flour and rub 
 smooth, but do not brown. Pour on this a quart of milk and bring to a 
 boil. Season with pepper, add the shrimps and let the mixture stand on 
 the back of the stove until i/t is heated through, then pour over toasted 
 bread. Mrs. N. K. B. 
 
SHELL FISH. lOl 
 
 MACARONI AND 0Y5TER5. 
 
 Break a pint of macaroni into inch pieces. Put in a saucepan and 
 cover with boiling water. Keep at the boihng point for one-half an hour. 
 Have ready one pint of oysters, salt, pepper and one-half of a cupful of 
 cream. Drain the macaroni, put a layer in buttered baking dish, sprinkle 
 over a little salt and pepper, little dots of butter and a little cream; then a 
 layer of the oysters and another of the macaroni with more salt, pepper and 
 butter. Sprinkle cracker crumbs over the top, add bits of butter and a 
 little more cream if necessary. Put a cover over the dish and bake till 
 nearly done; then remove cover and continue baking till a delicate brown. 
 
 Mrs. Emily B. 
 OYSTER TOAST. 
 
 Boil one cupful of oyster liquor with one-half of a cupful of milk and 
 cream mixed, one tablespoonful of butter, one-fourth of a teaspoonful of 
 salt, a pinch of pepper; pour it over some toasted bread and set it in the 
 oven five minutes, then lay broiled oysters on the slices and serve hot. 
 
 D. B. 
 OYSTER RAREBIT. 
 
 Clean and remove the hard muscle from one-half oi a pint of oysters, 
 parboil them in their own liquor until their edges curl, then remove to a 
 hot bowl. Put one tablespoonful of butter and one-half of a pound of 
 grated cheese, one salt-spoonful of salt and a few grains of cayenne into 
 a dish; while the butter is melting beat two eggs slightly and add to them 
 the oyster liquor, mix this gradually into the melted cheese, add the 
 oysters and turn at once over hot toast. L. Miller. 
 
 CLAM CHOWDER. 
 
 One dozen and one-half of clams. Scrub shells and place in a kettle 
 over the fire. Cover with one quart of boiling water. As soon as shells 
 open remove from fire. Save the water. One-third of a pound of salt 
 pork, chopped fine; four large potatoes sliced thin. Put pork in kettle. 
 After frying till brown add strained water and the juice of the clams, 
 the potatoes and three onions sliced thin. Simmer one and one-quarter 
 hours; add a quart of milk, or water, if preferred, cook fifteen minutes 
 longer; add clams and serve. Julia Thompson. 
 
 BROILED FROGS' LEQS. 
 
 Lay two dozen frogs on their backs. Cut from the neck along the 
 side of the belly and cut again across the middle of the belly. Take out 
 
102 SHELL FISH. 
 
 the entrails and cut away the head, leaving only the back and legs. Skin 
 and chop off the feet, then wash thoroughly and blanch in scalding salted 
 water. Lay on a dish and pour over a little olive oil seasoned with salt 
 and pepper. Turn over several times in this seasoning and broil for three 
 or four minutes on one side, then turn. Broil altogether about seven 
 minutes, and serve with a maitrc if hotel sauce. Mrs. T. F. Kinney. 
 
 FRIED FROGS' LEGS. 
 
 Clean two dozen frogs' legs and dip them singly, first in a beaten egg 
 then in cracker crumbs and plunge them singly into very hot fat and fry 
 for five minutes. Drain, garnish with parsley and serve with luaih'e 
 d hotel sauce and Saratoga chips. W. O. C. 
 
 FRICASSEED FROGS' LEGS. 
 
 Clean two dozen frogs as above and put them in a granite saucepan 
 with a little butter. Place on the fire and cook until the butter begins to 
 brown, then pour over a teacupful of hot water, cover the pan and stew for 
 twenty-five minutes; skim off most of the butter and add salt and pepper 
 to taste. Thicken with the yolks of two eggs and two tablespoonfuls of 
 cream. As soon as it begins to boil remove from the fire. Serve on hot 
 buttered toast. G. M. J. 
 
 FROGS' LEGS STEWED. 
 
 A chopped or sliced onion, an ounce of butter, a small piece of raw 
 ham cut up very small, half a green pepper, a sliced tomato, a teaspoon of 
 rice, a cup of hot water and one of cream. Put two ounces of butter in 
 saucepan, lay the frogs' quarters in this and fry gently. Then add the 
 other ingredients, boiling till done. Take out of the pan, strain the 
 gravy, mix it with the yolks of two eggs, beaten to a cream. Place the 
 frogs' legs in a proper dish, pour over the grav}^ and send to the table. 
 
 C. E. P. 
 
BY THE word game is meant all animals and birds which live in the 
 woods and fields in a state of nature, which have never been domes- 
 ticated and are proper to be eaten. There are many sorts of game — from 
 the little quail, prairie chicken, and kindred birds, to the roe, deer and 
 other hoof-footed species. The flesh of wild fowl has an aroma more 
 marked than that of the tame ones. 
 
 HOW TO SELECT POULTRY. 
 
 Poultry ma}' be served in many fashions, and is generally eaten with 
 pleasure. In selecting it full-grown fowls have the best flavor, provided 
 they are young. The age can be determined by turning the wing back- 
 ward — if it 3'ields, it is tender. The same is true if the skin on the leg is 
 readily broken. Older poultry makes the best soup. In dressing poultry, 
 chickens only should be scalded. All other fowl and game are best dry- 
 picked. The intestines should be removed at once, but frequently in ship- 
 ping the}^ are left in and, hence, when removed, the fowl needs washing 
 in several waters. The next to the last water should contain a half tea- 
 spoonful of baking soda, which sweetens and renders all more wholesome. 
 The giblets are the gizzard, heart, liver and neck. 
 
 The best pan in which to bake all kinds of game and fowl is a double 
 pan or one with a hinged cover. The latter has been put upon the mar- 
 ket within a few years and contains a small aperture in the top which per- 
 mits the steam and gas to escape when wished, but confines the aroma, 
 which is absorbed b}- the meat. 
 
 I(i3 
 
104 POULTRY AND GAME. 
 
 SAGE DRESSING. 
 
 A good sage dressing for geese or ducks is obtained by mixing one 
 pint of stale bread-crumbs, two tablespoons of melted butter, one table- 
 spoon of chopped parsley, one teaspoon of salt, two teaspoons of powdered 
 sage, one teaspoon of powdered sweet marjoram, one-quarter of a teaspoon 
 of black pepper. Mix all together, and moisten by adding the butter. 
 This can be served on a separate dish, as a dressing for pork when 
 roasted. Mrs. Jane Hart. 
 
 FORCEMENT BALLS. 
 
 These may be made by chopping one-quarter of a pound of beef suet, 
 together with a little lemon peel, and some parsley. Mix with a bowl of 
 bread-crumbs, flavored with pepper, salt and nutmeg. The yolks of two 
 eggs will moisten it, when it must be rolled in flour, and made up into 
 small balls and baked in a hot oven till crisp. These balls are fine to 
 stuff fowls with. A little ham chopped or pounded makes them richer. 
 
 Mrs. Margaret Anderson. 
 
 STUFFING FOR GOOSE OR TAME DUCK. 
 
 Mash potatoes finely, season highly with minced onion, sage, salt and 
 pepper. Never fill a fowl more than two-thirds. Apples can be substi- 
 tuted for the potatoes. G. W. P. 
 
 ROAST TURKEY WITH OYSTER DRESSING. 
 
 Dress the turkey carefully and rub thoroughly inside and out with 
 salt and pepper. Stuff with a dressing prepared as follows: Take a loaf 
 of stale bread, cut off crust and soften by placing in a pan, pouring on 
 warm water, never boiling, squeezing out with the hand all the water, 
 add one-half a pound of melted butter and a teaspoonful of salt and one- 
 half a teaspoonful of pepper; drain off liquor from a quart of oysters, 
 bring to a boil, skim and pour over the bread-crumbs; mix all thoroughly 
 and if dry, moisten with a little sweet milk; lastly, add the oysters, being 
 careful not to break them. Sew up the openings, spread the turkey over 
 with butter, salt and pepper, place in a dripping-pan in a well-heated oven, 
 add half a pint of hot water, and roast, basting often. Turn until nicely 
 browned on all sides, and about one-half an hour before it is done, baste 
 with butter and dredge with a little flour — this gives a frothy appearance. 
 
 When making the gravy if there is much fat in the pan, pour off most 
 of it and add the chopped giblets previously boiled until tender, and the 
 liquor in which they were cooked, place one heaping tablespoon of flour 
 
POULTRY AND GAME. 105 
 
 in a pint bowl, mix smooth with a little cream; fill up bowl with rich milk, 
 and add to the gravy in the pan; boil several minutes, stirring constantly, 
 and pour into the sauce-bowl. Serve with cranberry sauce. Chef. 
 
 CHESTNUT DRESSINQ. 
 
 Shell a quart and one-half of chestnuts. Put them in hot water and 
 boil until the skins are soft, then drain the water and remove the skins. 
 Replace the chestnuts in water, and boil until soft. Take out a few at a 
 time, and press through a colander while hot. Season the mashed chest- 
 nuts with two tablespoonfuls of butter, two teaspoonfuls of salt, and one- 
 quarter of a teaspoonful of pepper. W. P. B. 
 
 PLAIN ROAST TURKEY. 
 
 Pluck the bird carefully and singe off the down with lighted paper; 
 break the leg bone close to the foot, hang up the bird and draw out the 
 strings from the thigh. Never cut the breast; make a small slit down the 
 back of the neck and take out the crop that way, then cut the neck-bone 
 close, and after the bird is stuffed the skin can be turned over the back 
 and the crop will look full and round. Cut around the vent, making the 
 opening as small as possible, and draw carefully, taking care that the gall 
 bag and the intestine joining the gizzard are not broken. Open the 
 gizzard, remove the contents and detach the liver from the gall bladder. 
 The liver, gizzard and heart, if used in the gravy, will need to be boiled 
 an hour and one-half, and chopped as fine as possible. Wash the turkey 
 and wipe thoroughly dry, inside and out; then fill the inside with stuffing, 
 and either sew the skin of the neck over the back or fasten it with a small 
 skewer. Sew up the opening at the vent, then run a long skewer into the 
 pinion and thigh through the body, passing it through the opposite pinion 
 and thigh. Put a skewer in the small part of the leg, close on the out- 
 side and push it through. Pass a string over the points of the skewers 
 and tie it securely at the back. 
 
 Dredge well with flour, and cover the breast with nicely-buttered 
 white paper, place on a grating in the dripping-pan and put in the oven to 
 roast. Baste every fifteen minutes — a few times with butter and water, 
 and then with the gravy in the dripping-pan Do not have too hot an 
 oven. A turkey weighing ten pounds will require three hours to bake. 
 
 Mrs. a. C. Brown. 
 
106 POULTRY AND GAME. 
 
 BOILED TURKEY WITH OYSTER SAUCE. 
 
 Prepare in the same manner as for roasting, fill with a dressing of 
 oysters. Tie legs and wings close to the body, place it in boiling water 
 that has been well salted, with the breast down. Skim it often, and boil 
 two hours, but not long enough to have the skin break. Serve with celery 
 or oyster sauce. Have a nice piece of salt pork, or ham, boiled, and serve 
 a thin piece to each plate. 
 
 Some save the liquor in which the turkey has been boiled and use it 
 for soup, by adding seasonings. Mrs. Marietta Hollister. 
 
 ROASTED TURKEY WITH SAUSAGES. 
 
 (German Style.) 
 
 Stuff the turkey with rich dressing, when done remove to platter, sur- 
 round with small, fried sausages and chestnuts cooked in broth. Put 
 a handful of water cress at each end of the platter, and serve with a well- 
 thickened giblet sauce. Matie Higbie. 
 
 BRAISED TURKEY. 
 
 Truss and stuff as for roasting, using a forcemeat made of minced 
 chicken, mushrooms and sweetbreads, in addition to the bread; lard the 
 breast with fine square shreds of fat salt pork; place the turkey in a stew- 
 pan, breast uppermost, with sliced vegetables and sufficient broth to cover. 
 Set it on top of the stove, and as soon as it begins to simmer put into the 
 oven and cook slowly for an hour and one-half. Baste occasionally with 
 the gravy. Garnish the turkey with stoned olives and thicken the gravy. 
 
 Mrs. Jane Hall. 
 BONED TURKEY. 
 
 This is a difficult thing to attempt, but very nice when accomplished. 
 Clean the fowl, as usual. Have a very sharp-pointed knife, begin at end 
 of wing, pass the knife down close to the bone, cut all the flesh from the 
 bone, leaving the skin whole. Pass the knife down each side of the breast 
 bone and up the legs, keeping close to the bone. Split the back half way 
 up, and carefully draw out the bones. Fill the places whence the bones are 
 removed, with a stuffing restoring the fowl to its natural form, and sew up 
 all the incisions made in the skin. Lay a few strips of fat bacon on the 
 top, basting often with salt and water, and a little butter. A glass of 
 port wine added to the gravy is liked by some. 
 
 When serving carve across the fowl in slices, and add tomato sauce. 
 
 Mrs. Fanny Holmes. 
 
POULTRY AND GAME, . 107 
 
 PHEASANT. 
 
 Prepare as you would any game; lard, rub with salt, wrap in grape- 
 vine leaves and roast from an hour to an hour and a half in plenty of 
 butter to keep them juicy and tender. The pheasant is one of the greatest 
 dainties of the table. Malendy, 
 
 JELLIED GOOSE. 
 (German Style.) 
 
 One young (not too fat) goose, two well-cleaned disjointed calves' 
 feet, two heaping teaspoons white pepper-corns, same amount of allspice, 
 several large onions, four bay-leaves, one carrot, one parsley root, part of 
 a celery root, rind and juice of one lemon, salt, enough white-wine vinegar 
 to give it a sour taste, almond oil. 
 
 Take the whole goose, head, neck, heart, lungs, gizzard and feet 
 (scald and skin the feet), together with the calves' feet, put in a granite 
 pot, cover with water and boil, carefully skimming it until it looks clear, 
 then add the spices, vegetables, lemon and the vinegar, boil until the meat 
 is well done, remove the fat as it rises and strain boiling hot through a 
 flannel (white) bag to cool. (It must taste piquant and spicy.) After the 
 meat has cooled separate the meat from the breast bone, cut it in narrow, 
 bias strips, cut the legs in the joints, likewise the rest of the goose, add 
 the head, neck, feet, etc., put all together in a porcelain dish, well oiled 
 with almond oil or greased with lard. Now free the jelly of every par- 
 ticle of fat, remove all that is clear, melt it and pour gradually over the 
 meat. Do not turn it out until ready to serve. It must be stiff enough to 
 keep the shape of the form, but not hard and sticky. 
 
 Mrs. Etta Hover. 
 ROAST GOOSE. 
 
 Do not cook a goose that is more than eight months old, and the fat- 
 ter it is the more juicy the meat. The dressing should be made of three 
 pints of bread-crumbs, six ounces of butter, a teaspoonful each of sage, 
 black pepper and salt, and an onion chopped fine. Do not stuff very full, 
 but stitch very closely so that the fat will not get in. Place in a baking 
 pan with a little water, and baste often with a little salt, water and vine- 
 gar. Turn the fowl frequently, so that it may be evenly browned. Bake 
 two and one-half hours. When done, take it from the pan, drain off the 
 fat and add the chopped giblets which have previously been boiled ten- 
 der, together with' the water in which they were done. Thicken with 
 flour and butter rubbed together; let boil, and serve. 
 
 Fraulein Hirsch. 
 
108 , POULTRY AND GAME. 
 
 BAKED CHICKEN. 
 
 Take a plump fowl, dress and lay in cold salt water for one-half hour, 
 then put in pan, stuff and sprinkle well with salt and pepper; lay a few 
 slices of fat pork on to keep moist. Cover and bake until tender with a 
 steady fire. Baste often. Turn so as to have uniform heat. 
 
 Mrs. a. E. Reagor. 
 
 STEWED CHICKEN WITH SALT PORK. 
 
 One chicken and a little salt pork. Prepare chicken, the same as for 
 fried chicken, cut in pieces and put on the fire in a kettle with cold water 
 enough to cover well, add the salt pork and boil until tender. When this 
 is done have ready some baking-powder biscuits. Break open the bis- 
 cuits, place on a platter, on these put the chicken; thicken the gravy with 
 the flour, add seasoning and cream; pour this over the chicken and serve 
 at once. Lola Baker. 
 
 TO ROAST OLD FOWL. 
 
 Neatly dress and then soak in cold water for two hours. Boil until 
 tender, then put into roaster and stuff with a nice sage dressing. Take 
 two tablespoonfuls of flour mixed with butter and spread over chicken. 
 Put in oven and bake until a nice brown. Mrs. Mella Swift. 
 
 CHICKEN PIE. 
 
 Take a fat hen, dress and cut into pieces. Stew until tender, adding 
 salt. Make a crust of two cups of sour cream, one-half a teaspoonful of 
 soda, a pinch of salt, one cup of butter and one teaspoonful of baking 
 powder. Add enough flour to make a stiff dough. Put chicken into a deep 
 pan with plenty of broth. Sprinkle in a handful of flour and add pepper 
 and more salt if necessary. Wet the edge of pan and cover the top with 
 dough three-quarters of an inch thick, cutting a slit in the center for 
 steam to escape. Bake in a moderately hot oven thirty minutes. 
 
 Mrs. Chas. Horner. 
 CHICKEN PIE— No. 2. 
 
 Put a good fat young hen to cook in cold water. When partly done, 
 salt. When done, remove bones and lay in the bottom of a baking dish. 
 Prepare a sauce of three tablespoonfuls of butter (melted), three table- 
 spoonfuls of flour, a little pepper and six cups of the warm chicken broth 
 and one cup of warm milk or cream. Pour over the chicken. Crust. — 
 Two cups of flour, two teaspoonfuls of baking powder, one teaspoonful of 
 
POULTRY AND GAME. 109 
 
 salt, two tablespoonfuls of butter or lard and one cup of milk. Mix well. 
 Lay or drop over the chicken not (roll). An ^^^ may be added to the 
 crust if desired. Excellent. Mrs. Lottie Alexander. 
 
 POTTED CHICKEN. 
 
 To every pound cold roast or boiled chicken allow one-quarter of a 
 pound of butter, salt and cayenne to taste, one teaspoonful of pounded 
 mace, one-half of a small nutmeg. Cut in small pieces, pound together 
 till reduced to a small paste. Pack closely in jelly glasses, and cover 
 with clarified butter. A few slices of ham added is an improvement. 
 
 Mrs. Casson. 
 
 PRESSED CHICKEN. 
 
 »» 
 Select two chickens about one year old, clean, cut up well, and stew 
 
 in just enough water to cover. When nearly cooked, season with salt and 
 
 pepper. Stew down until the water is nearly all boiled out, and the meat 
 
 drops easily from the bones. Remove the bones and gristle; chop the 
 
 meat rather coarsely, then put back into the stew kettle with broth (first 
 
 skimming off all fat), and let it heat again. Turn it into an oblong bread 
 
 pan, drop in along center four hard-boiled eggs; place a weight on the top. 
 
 This will turn out like jelly and may be sliced. The success depends upon 
 
 not having too much water; and see to it that the chickens are not too 
 
 young. G. W. P. 
 
 CHICKEN WITH MUSHROOMS. 
 
 Have ready one pound of cold roast chicken cut into dice-shape, and 
 one-half of a pint of mushrooms, cut into small bits. Cover the mush- 
 rooms with hot water and cook for five minutes. Skim them out and lay 
 on a hot dish. Add enough milk to the liquid to make a coffee-cupful. 
 Thicken with a tablespoon of flour rubbed smooth with the same quantity 
 of butter. Season with a salt-spoonful of salt and half as much white pep- 
 per. Add the chicken and mushrooms, and cook three minutes, stirring 
 constantly. Serve on a hot platter. Mrs. Jennie Merrill. 
 
 CHICKEN. 
 
 ' (Italian Style.) 
 
 Boil a whole chicken till tender in lightly salted water. While cook- 
 ing dip out into a granite kettle a pint of the broth and put with it 
 one sliced onion, a tablespoon of butter, salt and pepper, and one-half 
 of a cup of macaroni broken into tiny pieces. Cook till water has 
 nearly boiled away, then add one cup of milk and cook slowly till the 
 
110 POULTRY AND GAME. 
 
 macaroni has absorbed the milk. Sprinkle grated cheese over it. Boil 
 the chicken broth till reduced to one pint; thicken slightly. Pour the 
 macaroni over the chicken and the thickened sauce over the whole; on 
 top sprinkle a little grated cheese. Mrs. Del Nero. 
 
 PICKLED CHICKEN. 
 
 Boil four chickens till meat falls from bones. Put meat in a stone jar 
 and pour over it three pints of good cold cider-vinegar and a pint and 
 one-half of the water in which they were boiled. Add spices and let 
 stand two days. This is a fine dish for luncheon, or for Sunday evening 
 tea. Mary Bonner. 
 
 ESCALLOPED CHICKEN. 
 
 To a pint of boiling hot cream add one tablespoon of flour, mix until 
 smooth; season with pepper and salt; scatter a few bread-crumbs in 
 dish, then a layer of seasoned chicken cut as for salad, then a layer of 
 cream dressing; put two layers each, then bread-crumbs and small 
 pieces of butter on top. Mrs. Minnie Amphlett. 
 
 CREAMED CHICKEN. 
 
 See Chapter on "Chafing Dishes." 
 
 CHICKEN OULASH. 
 
 (Delicious.) 
 
 This is a Hungarian dish. I first tasted of it in Budapest but the first 
 mouthful convinced me it was one of the nicest ways of serving chicken I 
 ever knew. Boil the fowl in the usual way. When tender take out, 
 remove the bones and put bones back into the liquor; cook thirty minutes 
 and remove bones. Cut chicken in small bits or cubes (except the liver, 
 heart and gizzard — reserve these for other uses). Put chicken in liquor, 
 add one-half can of tomatoes or six whole ones, six onions, salt, pepper, 
 speck of sugar, and butter, and stew until done. Have ready one dozen 
 slices of buttered toast. Pour over toast in soup tureen. Serve hot. 
 
 Irene S. 
 CHICKEN FRIED. 
 
 (New England Style.) 
 
 A chicken for frying should be very young, but if there are doubts as 
 to its age, before cutting it up parboil it for ten minutes in water that has 
 been slightly salted. Then sprinkle a little salt and pepper over the 
 pieces and roll them in flour. Fry them in plenty of butter till done. It 
 takes about twenty minutes to fry them. Put the chicken on a platter, 
 
POULTRY AND GAME. Ill 
 
 make a gravy by turning off some of the fat and adding a cup of milk that 
 has been thickened with a tablespoon of flour. Pour this gravy over it. 
 Or the gravy can be omitted and the platter can be garnished with crisp 
 lettuce leaves. Mrs. Fanny Oakley. 
 
 STEWED CHICKEN. 
 
 Melt in a stew-pan two tablespoonfuls of rather salt butter, and thicken 
 by adding one of flour. Stir it well, to make it smooth, till it assumes a 
 light yellow color. Put in a plump young chicken, cover it close, and let 
 it simmer half an hour, turning it once. Then add a tumbler of rich beef 
 jelly and one of sherry, and fill up the pan with mushrooms. Again close 
 it and let it simmer another half hour, when it is ready to serve. Salt and 
 pepper are the only spices needed. J. A. Goldberg. 
 
 CHICKEN PATTIES. 
 
 Mince fine cold chicken that has been roasted or boiled. Season with 
 pepper and salt, and minced parsley and onion. Moisten with chicken 
 gravy or cream; fill scalloped shells with the mixture. First, line the 
 shells with pastry. Sprinkle grated cracker over the top of each pattie. 
 Put a bit of butter on each; bake in a hot oven till brown. 
 
 Amy Wilcox. 
 BROILED CHICKEN ON TOAST. 
 
 The finest way to prepare real young chicken is to dress and split 
 them down the back. Remove the entrails, wash and wipe. Lay on 
 granite pan in hot oven till thoroughly heated through, then put on broiler 
 and place over live coals. Let thoroughly cook, turning often so as not 
 burn. When done put in pan again, season with salt, pepper and butter 
 and put in oven three minutes. Put small slices of buttered toast on plat- 
 ter, put chicken on toast, add one-half cup of cream to pan, thicken a 
 trifle, pour over chicken and serve. Mrs. L. M. 
 
 CHICKEN CROQUETTES. 
 
 Take any kind of cold fowl, cut up fine, season with salt, pepper and 
 
 butter, a little onion if desired and stir in two fresh eggs. Make in cakes, 
 
 dip in beaten ^%^, then in cracker crumbs and fry in boiling lard or lard 
 
 and butter mixed, or better, still, in Ko-nut. The latter is a vegetable oil 
 
 perfectly healthy and fries a golden brown without easily burning. 
 
 CEP 
 CHICKEN SALAD. 
 
 See Chapter on "Salads Made of Meat, Fish and Shell- Fish," Part I. 
 
112 POULTRY AND GAME. 
 
 MARYLAND FRIED CHICKEN WITH CORN DODGERS. 
 
 Clean and wipe a chicken and drop the pieces into boihng lard. Fry 
 until well browned and thoroughly cooked. As the pieces are cooked 
 remove to a hot platter. When all are done, pour off the lard, leaving in 
 the pan the gravy of the chicken. Return the pan to the fire and pour in 
 about one cup or more of cream. Dredge in a little flour; stir; bring it to 
 a boil and let boil three minutes. Season with pepper and salt and pour 
 over the chicken. Sprinkle the top with some finely-chopped parsley. 
 Have ready firm, cold corn-meal mush. Cut it into slices, dip them lightly 
 in ^^^, cover with flour, and fry in butter. Garnish the edge of the platter 
 with these corn dodgers, and serve. Mrs. C. I. Tibbitts. 
 
 CHICKEN STEW WITH BISCUIT. 
 
 Boil the chicken same as for fricassee, take out the chicken and have 
 ready a frying-pan with butter; into this put your chicken and let brown 
 on both sides; after taking the chicken up on platter pour into your fry- 
 ing-pan the gravy left in the kettle. Let come to a boil, thicken. Have 
 ready some cream biscuits, break open on the platter, butter each half and 
 pour over your gravy. J. T. P. 
 
 CURRIED CHICKEN. 
 
 Slice an onion and brown in a little butter, adding a spoonful of curry- 
 powder. Let remain covered a few minutes to cook. Add more butter, 
 and put in the cold chicken previously cut up very small. Thicken with 
 a little flour. F. V. Varley. 
 
 REED BIRDS. 
 
 They need to be plucked and drawn very carefully, when they can be 
 salted and flour dredged over them. They need a quick fire and about 
 fifteen minutes roasting. Raw oysters can be placed in each one before 
 putting it in the oven. Roll the oysters in bread-crumbs. Rub butter 
 over them and pepper. D. P. Mann. 
 
 SNOW BIRDS. 
 
 Clean a dozen thoroughly. Put a couple of oysters in each, put them 
 in a yellow-ware dish, add two ounces of boiled salt pork and three raw 
 potatoes cut into slices. Add a pint of- oyster juice, an ounce of butter, 
 salt and pepper. Lay a crust over the dish, and bake in a moderate oven. 
 
 C. E. P. 
 
POULTRY AND GAME. 113 
 
 ROASTED GUINEA FOWL. 
 
 (Delicious.) 
 
 Unless young the guinea are apt to be tough, but even an old guinea 
 can be made eatable by the care of a good cook and they are always high- 
 flavored and savory. Clean, stuff and roast like duck or chicken and 
 send to the table with currant jelly. Mrs. Helen Gay. 
 
 ROAST PARTRIDGES. 
 
 A simple method of roasting these birds is to pick them, draw them, 
 and wash carefully. Then truss them, binding thin slices of smoked bacon 
 around them. Roast fifteen minutes in a pretty hot oven. About seven 
 minutes before needed for the table, remove the bacon, salt the partridges 
 lightly, and brown them in the oven. When placed on the table a brown 
 gravy must accompany them. Mrs. M. Marline. 
 
 ROAST PARTRIDGES— No. 2. 
 
 A German way of roasting these birds is to truss them as you would 
 a chicken. Place a vine-leaf upon the breast of each, over this lay two 
 or three thin slices of fat bacon, and fasten them securely with strong 
 twine. Put the birds into a stew-pan, just large enough to hold them, with 
 as much butter as will keep them well basted, and when they are browned 
 on one side turn them to the other, until they are evenly colored all over. 
 When done pour a cup of thick cream over and sprinkle bread-crumbs, 
 browned in butter, upon them. Mrs. Freda M. 
 
 QUAILS ON TOAST. 
 
 Take five quails, but don't remove the legs, for you would lose all the 
 taste of the game. Wipe them well; string them tight, so as to raise the 
 breasts. Put a little butter on each, a little lemon juice, and inside each 
 the quarter of a lemon without the peel. Then put a very thin slice of 
 pork, about three inches square, round each quail, with two or three cuts 
 in each slice, and string it tight. Let cook on a good fire, and when they 
 are nearly well done, for white meat game must be well done, cut the 
 string; dress nicely on toast and serve hot. Pour the juice on the quails 
 after having taken the fat off, and put some slices of lemon around the 
 dish, one for each quail. Mrs. Hattie Bullard. 
 
114 POULTRY AND GAME. 
 
 QUAIL STEW. 
 
 Cut two quails down the back, lengthwise, place them in a pan with 
 
 some butter, and cook them. Have ready two large slices of toasted or fried 
 
 bread, and lay the quails upon them. Add a little water to the liquor, 
 
 thicken it and pour it over the birds, squeezing a little lemon juice over 
 
 them. Mrs. Hattie Forbes. 
 
 ROAST QUAIL. 
 
 Draw the quails and truss them, fastening a piece of fat pork over the 
 
 breast of each. Place them in a baking-pan with two tablespoonfuls of 
 
 butter and four of boiling water. Roast them about fifteen or twenty 
 
 minutes, basting them often. When done take off the bacon, and let 
 
 them be placed on a platter, garnished with water cress. Pour a rich 
 
 brown gravy around the birds, but not over them. 
 
 Mrs. Marcia Hunting. 
 ROAST QUAIL— No. 2. 
 
 Rinse well and steam over boiling water until tender, then dredge in 
 flour and smother in butter. Season with salt and pepper, and roast in 
 oven. Thicken the gravy. Serve with green-grape jelly, and garnish 
 with parsley. Miss Caroline Elliott. 
 
 ROAST PIGEONS. 
 
 Clean and truss two young pigeons, mince the livers, and mix with 
 them two ounces of finely-grated bread-crumbs, two ounces of fresh but- 
 ter, an onion finely minced, a teaspoonful of shredded parsley, and a little 
 salt, pepper, and grated nutmeg. Fill the birds with this forcemeat, 
 fasten a slice of fat bacon over the breast of each, and roast. Make a sauce 
 by mixing a little water with the gravy which drops from, the birds, and 
 boiling it with a little thickening; season it with pepper, salt, and chopped 
 
 parsley. Mrs. Emma Legg. 
 
 MOCK DUCK. 
 
 Take a round steak, make a stuffing as if for chicken, put it in the 
 steak, roll and skewer tightly. Sprinkle with a little flour, put in a pan, 
 put bits of butter on it, pour water over it and bake. 
 
 Mrs. Charlotte Baldwin. 
 
 TO ROAST ANY SMALL BIRDS. 
 
 Birds, forcemeat or oysters, bacon, one pint of rich stock, or one tea- 
 spoonful meat extract dissolved in hot water, butter, pepper, salt, biscuit 
 crust. 
 
 Stuff the birds with any forcemeat, or put one large oyster in each 
 
POULTRY AND GAME. 115 
 
 bird, place the bacon in an earthenware dish, upon this the birds. If a 
 forcemeat is used add the stock; if oysters, the oyster Hquor. Add butter, 
 pepper and salt. M. V. H. 
 
 ROAST HAUNCH OF VENISON. 
 
 The flavor of venison is improved by being kept as long as possible 
 and yet remaining perfectly sweet. Choose a haunch with clear, bright 
 and thick fat. Wash it in warm water and dry well with a cloth; butter a 
 sheet of white paper and put over the fat; lay the venison in a deep bak- 
 ing dish with a very little boiling water, and cover with a coarse paste of 
 flour and water one-half inch thick. A thickness of coarse paper should 
 be laid over the paste. Cook in a moderately-hot oven for four hours or 
 less, according to the size of the .haunch. Twenty minutes before it is 
 done, quicken the fire, remove the paste and paper, dredge the joint with 
 flour, and baste well with butter until it is nicely frothed and of a fine 
 delicate brown color. Garnish the knuckle-bone with a frill of white 
 paper, and serve with a gravy made from its own dripping — from which 
 the fat has been removed — placed in a tureen. Currant jelly always accom- 
 panies venison. Mrs. Serena Hall. 
 
 VENISON STEAK BROILED. 
 
 Take the leg and cut slices from it having a quick, clear fire. Turn 
 them continually. They should be served under-done. Butter both sides 
 of the steak; sprinkle salt and pepper over the venison, garnish with 
 parsley and accompany it by a jelly sauce. 
 
 Mrs. Dorcas Cummings. 
 ROAST VENISON. 
 
 Slit the venison and lard it with pieces of pork or bacon. Place pieces 
 of pork or bacon on the bottom of the pan; slice very fine, vegetables on 
 the pork, then place your meat on this. Season, brown well on the top 
 of the stove, then turn over and brown on the other side; then set in the 
 oven and put soup stock or water in the bottom of the pan and cover 
 closely. Serve with gravy. The vegetables may be chopped fine and 
 served with it, or not. Be careful not to let them burn. Baste with port 
 wine. O. B. M. 
 
 GAME PIE. 
 (Fine.) 
 
 Take two dozen woodcock, quail, snipe, or other small birds. Split 
 each one in half and put them into a saucepan containing about a gallon 
 of cold water, although beef broth or soup stock would be preferable. 
 When the boiling point has been reached, carefully skim and season with 
 
116 POULTRY AND GAME. 
 
 a little pepper and salt with mace, ground cloves and one bay-leaf, adding 
 half a pound of salt pork cut into squares, two small carrots and one onion. 
 Boil until tender, being careful that there is enough broth to cover the 
 game. Into another saucepan put four ounces of butter and two table- 
 spoonfuls of browned flour, mixing well and stirring into it a part of the 
 broth or gravy so as to make a thin sauce. Strain off what broth remains 
 in the first saucepan, removing therefrom the vegetables and spices to go 
 with the sauce. Slice and cut into dice-shape, potatoes equal in quantity 
 to the meat, and put in a deep baking dish; put on the top crust of dough 
 and bake in an oven that is not too hot. Mrs. Halliday. 
 
 BAKED RABBITS WITH RICE. 
 
 Cut a plump young rabbit into neat joints, and pepper highly. Dis- 
 solve four ounces of bacon fat or good dripping in a saucepan, put in the 
 rabbit, and let it steam over a gentle fire until lightly browned and half 
 dressed. Take it up, drain, and put aside. Wash half a pound of rice, 
 and put it into a saucepan with a quart of nicely-flavored stock and half a 
 blade of mace. Let it simmer until it is tender and has absorbed the liquor, 
 then let it cool, and stir in with it a large slice of fresh butter and the yolks 
 of four eggs. Butter a deep dish, lay the pieces of rabbit into it, pour 
 over them a large spoonful of chutnee, and then spread the rice on the 
 top. Lay the beaten yolks of two eggs upon the rice, and bake the prepa- 
 ration in a brisk oven. Mrs. J. Gay. 
 
 HOW TO DRESS BELGIAN HARE. 
 
 Take the hare by the hind feet, letting the head hang downward; 
 strike a smart blow on the back of the head; cut the throat at once, let- 
 ting out all the blood. Hang up. Run the knife around the first joint of 
 the hind legs, cutting the skin, and pass the blade inside the thigh to the 
 tail. With the hand separate the skin from the flesh, drawing the skin 
 downward toward the head. Cut the fore legs off at the first joint and 
 pull up the skin. Use the knife carefully in skinning the head, severing 
 it at the nose and lip and drawing it off. Slit the belly lengthwise and 
 remove intestines, excepting the kidneys. The liver and heart are to be 
 saved; also the head if you wish it, first removing the eyeballs. Wash the 
 body thoroughly and dry with a cloth. J. S. G. 
 
 STEWED HARE. 
 
 (Spanish Style.) 
 
 Slice one large onion, one chili pepper, and four medium-sized 
 tomatoes into a stew-pan and bring to a boil. Cut the hare in pieces and 
 
POULTRY AND GAME. 117 
 
 put in as soon as boiling; add one teaspoon of salt and enough hot water 
 to cover. When nearly done thicken with flour and butter the size of 
 an ^^^. Anna Dolittle. 
 
 ROAST BELGIAN HARE. 
 
 Prepare a stuffing by chopping fine one-quarter pound of salt 
 pork and a small piece of onion. Pour boiling water over six Bos- 
 ton crackers, then chop with the pork. Season with sage, salt and pep- 
 per; add boiling water to moisten and stir in one ^^^. Wipe the hare 
 dry, fill it with the stuffing and lard with small strips of salt pork. Allow 
 twenty minutes for each pound. Put a piece of butter as large as an ^^^ 
 in a cup, fill with boiling water and use to baste. 
 
 Miss Nettie Martin. 
 FRICASSEED HARE. 
 
 Lay the pieces in cold water a little while, drain well and place in 
 saucepan with pepper and thin slices of salt pork. Cover with w^ater and 
 let simmer for thirty minutes. Add chopped onion. Make a smooth flour 
 paste, stir in and let simmer until the meat is tender, then add half a cup 
 of cream. If too thin add more flour. Boil up once and serve hot. 
 
 Mrs. J. M. Van Ness. 
 RABBIT PIE. 
 
 Cut a rabbit into eight pieces, soak in salted water one-half hour and 
 stew until half done in enough w^ater to cover it. Lay slices of pork in 
 the bottom of a pie-dish and upon these a layer of the rabbit. Then fol- 
 low slices of hard-boiled ^gg, peppered and buttered. Proceed until the 
 dish is full, the top layer being bacon. Pour in the water in which the 
 rabbit was stewed, and adding a little flour, cover with puff paste, cut a 
 slit in the middle, and bake one hour, laying paper over the top should it 
 brown too fast. Mrs. M. Mausley. 
 
 ROAST DUCK— TAME. 
 
 Take a young farm-yard duck fattened at liberty, but cleansed by 
 being shut up two or three days and fed on barley-meal and water. Two 
 small young ducks make a better dish than a large, handsome, hard- 
 fleshed drake, which, as a rule, is best fit for a stew. Pluck, singe and 
 empty; scald the feet, skin and twist round on the back of the bird; head, 
 neck, and pinions must be cut off, the latter at the first joint, and all 
 skewered firmly to give the breast a nice plump appearance. For stufling, 
 take one-half pound of onions, a teaspoonful of powdered sage, three 
 tablespoonfuls of bread-crumbs, the liver of duck parboiled and minced 
 
118 POULTRY AND GAME. 
 
 with pepper, salt, and cayenne. Cut the onions very fine, throw boiHng 
 water over them, and cover for ten minutes; drain through a gravy 
 strainer, and add the bread-crumbs, minced Hver, sage, pepper and 
 salt to taste; mix, and put it inside the duck. This quantity is for one 
 duck; more onion and sage may be added, but the above is a delicate 
 compound not likely to disagree with the stomach. Let the duck be hung 
 a day or two, according to the weather, to make the flesh tender. Roast 
 before a brisk clear fire, baste often, and dredge with flour to make the 
 bird look frothy. Serve with a good brown gravy in the dish, and apple 
 sauce in a tureen. It takes about an hour. Mrs. E. Engel. 
 
 DUCK AND GREEN PEAS. 
 
 Cut the rind from half a pound of lean bacon. Divide it into pieces 
 two inches square and fry a light brown with butter. Dredge in a little 
 flour, and stir three minutes. Add a pint of broth, an onion stuck with 
 two cloves, a bunch of sweet herbs, salt and pepper. The duck should be 
 previously fried or roasted for ten minutes then put into the stew-pan with 
 the gravy and stewed slowly for an hour and a quarter or till tender. 
 Meanwhile stew a quart of peas with butter. Place the ducks and peas 
 on a hot dish, pour over them the gravy strained and thickened, and serve 
 hot. Mrs. A. Ament. 
 
 BRAISED DUCK. 
 
 Prepare the duck as if for roasting. Line a small pan just large 
 enough for the duck, with slices of bacon. Strew over the bottom parsley, 
 thyme, and lemon peel. Lay in the duck, add a carrot cut into strips, an 
 onion stuck with three cloves, season with pepper, and cover with stock 
 broth and a glass of white wine. Baste frequently, and simmer an hour, 
 or till done. Fry some slices of turnip in butter to a light brown, drain 
 and add them to the stew-pan, after removing the duck, which should be 
 kept hot. When the turnips are tender remove them and strain the 
 gravy, thickening with a little flour. Put the duck on a dish, throw the 
 hot gravy over, and garnish with the turnips. Fry the turnips eight or 
 ten minutes. Mrs. C. Clements. 
 
 SQUIRREL. 
 
 Squirrel is cooked similar to rabbits. They may be broiled or made 
 into a stew. There are many varieties — black, red, gray and fox. Gophers 
 and chipmunks are also good but of smaller variety. J. M. B. 
 
 CAPON. 
 
 Proceed as directed for chicken. (See pages 107, 108 and 109.) 
 
HOW TO SELECT THEM. 
 
 IN PURCHASING meat one should know how to select the best 
 quality, and the most useful pieces. 
 
 Beef, which stands at the head of the list, as being most generally 
 used and liked, should be of a bright clear red, and the fat white. It 
 should be well clothed in fat, to insure its being tender, and juicy. The 
 finest pieces are the sirloin and the ribs — the latter making the best roast- 
 ing piece in the animal. 
 
 In cooking steaks remember it is far better to turn over three or four 
 times on a platter containing a little olive oil, than it is to hammer them, 
 to make them tender. The object is not to force out the juice, but to 
 soften the fiber. 
 
 In selecting Pork, one cannot exercise too great care in examining it. 
 Do not buy any that is clammy or has kernels in the fat. Remember, too, 
 when the rind is hard it is old. 
 
 Veal should be fine in grain, of a delicate pink with plenty of kidney 
 fat. It should never be eaten under two months old. 
 
 MiUton should be firm and juicy, the flesh close-grained, the fat hard 
 
 and white. 
 
 TIME REQUIRED TO ROAST MEATS. 
 
 Ovens vary in heating qualities, some baking quicker than others, but 
 fifteen minutes to the pound will do most roasts. The oven must be at 
 the proper heat when the meat is placed therein, so that the surface will 
 crisp quickly, and the juices be retained in the meat. It is not necessary 
 to wash the meat, but wipe it with a clean, damp cloth, and set it in the 
 oven without any water. As soon as it begins to cook add a very little 
 water, and baste it frequently. An onion may be laid on top of the roast, 
 to give it a flavor, but should be removed before serving. 
 
 119 
 
120 MEATS. 
 
 HOW TO BOIL FRESH AND SALT riEAT. 
 
 Fresh meat should be put at once into boiling water, and when half 
 done, the salt and vegetables should be added. Salt meats must be put 
 into cold water in order to extract the salt. They require longer boiling 
 than fresh meats, nearly thirty minutes to the pound. 
 
 TO CLARIFY DRIPPINGS. 
 
 Drippings accumulated from different cooked meats (except mutton, 
 which has a strong flavor), can be clarified by putting all into a basin and 
 slicing into it a raw potato, allowing it to boil long enough for the potato 
 to brown, which causes all impurities to disappear. Remove from the 
 fire, and when cool drain into basin and set in a cool place. 
 
 Mabel Stanley. 
 
 FOR PRESERVING BEEF FOR WINTER USE. 
 
 See department on "Pickles, Vinegar and Brine." 
 
 THAWING FROZEN flEAT, ETC. 
 
 If meat, poultry or fish is thawed by putting it into warm water or 
 placing it before the fire, it will be rendered unfit to eat. The only way 
 to thaw these things is by immersing them in cold water. If meat that 
 has been frozen is to be boiled put it on in cold water. If to be roasted 
 set it at a distance from the fire. It is best to thaw the night before cook- 
 ing; lay it in cold water early in the evening and change the water at bed- 
 time. Sherman House, Chicago. 
 
 TO KEEP riEAT FROM FLIES. 
 
 Put in thick paper or muslin bags; if the latter, the meat should first 
 be covered with straw. The sacking must be done early in the season 
 before the fly appears. Muslin lets the air in and is better than paper. 
 
 Perfection Market. 
 TO TRY OUT LARD. 
 
 Skin leaf lard, cut in small pieces, put it into an iron kettle, add one to 
 two cupfuls of water to prevent sticking and burning. Let it melt slowly, 
 being careful not to let it scorch; stir frequently from the bottom with a 
 wooden flat ladle and let simmer until all the pieces have turned a golden 
 brown, then throw in a little salt to settle it. Now set it back to cool and 
 pour into jars. 
 
 Note. — The greatest care must be exercised while trying out lard to 
 see to it that none runs over the pot, as that would prove disastrous. 
 
mBSSKCKaaan 
 
 1. Deviled Crabs. (New Jersey Recipe.) 
 
 2. Baked White Fish. (Mackinac Recipe.) 
 3- Florida Lemons with Dressing. 
 
 (Excellent Appetizer.) 
 
 FISH AND SHELL FISH 
 
 4. Mrs. Winter's Fish Sauce. 
 (See Page 41 S.) 
 
 5. Mrs. Baldwin's Delicious Fish Balls. 
 (See Page S4. ) 
 
CHRISTMAS OR BRIDE CAKE 
 (Directions for Making, see Page 241.) 
 
 GERANIUM OR BIRTHDAY CAKE 
 
 (Directions for Making, see Page 234.) 
 (Directions for Decorating, see Page 232.) 
 
MEATS. 123 
 
 Always warm the jars first, and put In a little lard at a time, to prevent 
 their cracking. When cold and hard, tie up with clean, heavy paper, and 
 keep in a cool, dry cellar. Mrs. J. T. Phillips. 
 
 HOW TO BROIL MEATS. 
 
 Broiling consists of placing the meat over clear, red coals, free from 
 smoke. Do not have the fire too low or the gravy will drop upon the 
 coals, nor too hot, else the meat will be blackened, and made hard. 
 
 Never stick a fork into the lean part of a steak or chop in turning it, 
 but put it in the outer fat. Have the dish hot on which the meat is to be 
 placed, and season it after taking from the fire. E. R. M. 
 
 ROAST BEEF. 
 
 Have the butcher remove the bones of a rib-roast and roll the meat 
 into a round shape; tie securely with a stout string; then, before sending 
 it to the table, remove the string and insert one or two steel skewers. 
 Before placing the meat to roast season with salt; then place it upon a 
 grating in dripping-pan and put it in a very hot oven; baste frequently; if 
 the meat is very fat you need no water in your pan; if not, pour a small 
 cup of boiling water into the pan after it has been in the oven fifteen min- 
 utes. Make a brown gravy. Mrs. Flora Thomas. 
 
 BROILED STEAK. 
 
 The only proper way to cook a beefsteak is to broil it on a light wire 
 gridiron over a clear fire. When ready to turn, place it on a warm plate 
 with a little butter, turning the cooked side down so that the juices may 
 be saved in the plate, and not lost, as would be the case, were it turned 
 upon the gridiron; return it to the gridiron as quickly as possible, and as 
 soon as the other side is cooked place it again upon the plate, which be 
 sure to have always warm; season with pepper and salt to taste, adding a 
 little butter. There is a gridiron in the market (a double one), which per- 
 mits the turning of the meat over the fire. It is so constructed that the 
 juices are held in the pan. Mrs. E. R. Daniels. 
 
 BEEFSTEAK AND 0NI0N5. 
 
 This very popular dish necessitates the use of a frying-pan, upon 
 which put the steak with a little suet, and add sliced onions which have 
 previously been prepared by dropping into cold water; season with salt 
 and pepper and cover tightly before putting upon the fire. A good way 
 is to cook the steak and onions separate. Then smother the steak on the 
 hot platter with the onions. W. P. B. 
 
124 MEATS. 
 
 ROAST BEEF— No. 2. 
 
 Select a loin or rib piece — the latter is the best — and pound it thor- 
 oughly before placing in the pan; pour a cupful of boiling water over it 
 and sprinkle a little salt; have the oven well heated and baste frequently 
 with the drippings after the juices have cooked out. Cook about ten min- 
 utes to a pound. When done it should be brown outside and a little red 
 within. If the meat has an excess of fat cover the fatty portion with a 
 flour and water paste, which can be removed before fully done. Turn the 
 gravy upon the meat after skimming off the fat; season with pepper and 
 salt. Any attempt at basting before the juices commence running from 
 the meat will have the effect of toughening it. Sadie V. 
 
 FILET OF BEEF LARDED. 
 
 This is the tenderloin, although the sirloin is sometimes used. Trim 
 off fat, tough skin, etc., and skewer into shape (round). Dredge well with 
 salt, pepper and flour and put without water into a very small pan. Place 
 in a hot oven thirty minutes; in lower part ten, and then on upper 
 grate. Serve with mushroom sauce. The shape of the fillet is such that 
 the time required for cooking is the same whether it weighs two or six 
 pounds. Mrs. F. T. Griggs. 
 
 CORNED BEEF. 
 
 Should be cooked in plenty of cold water brought slowly to a boil; if 
 very salt, the meat should be soaked over night; but if young and not too 
 strongly brined this will not be necessary. It should be cooked sufficiently 
 long to make tender, so that in a brisket or plate piece the bones may be 
 readily removed. Preserve the liquor in the pot, and if any of the meat 
 remains after the first meal, return it and let it stand over night in the 
 liquor so that it may absorb it. If no meat remains to be returned to the 
 liquor, the latter will make a good soup for next day's dinner if the beef 
 was not too salt. M. J. M. 
 
 BOILED BEEF WITH CABBAGE. 
 
 (German Style.) 
 
 Take one head of cabbage, and after removing all soiled and bruised 
 leaves, cut in sections lengthwise, making about eight or nine pieces, leav- 
 ing the piece of heart attached to each piece to hold it together. Place in 
 the kettle on top of beef which has been boiling some time; let all boil 
 together for one hour. Salt to taste and add a little pepper, if liked. 
 Lift out the meat, let the cabbage boil a few moments longer in the beef 
 broth and send it to the table in a vegetable dish. Mrs. O. T. Learned. 
 
MEATS. 125 
 
 BEEFSTEAK AND ONIONS— No. 2. 
 
 Broil or fry the steak. Cut up six onions in slices and fry them brown 
 in drippings. Place the steak on the platter, cover it with the onions, and 
 put it in the oven till thoroughly hot, and it is then ready for the table. 
 
 Mrs. p. B. Murray. 
 
 ROLLED STEAK. 
 
 Take a good rump steak, flatten and lay upon It a seasoning made of 
 bread-crumbs, parsley, pepper and salt, mixed with butter beaten to a cream 
 with a fork. Roll up the steak, bind it evenly with fine twine, and lay it 
 in a dish with a cup of boiling water. Cover with another dish and bake 
 forty minutes, basting frequently. Remove the cover and let it brown 
 before sending to table. Thicken the gravy with browned flour, and serve 
 very hot. A layer of oysters, bearded, instead of the forcemeat is a 
 pleasant change. The twine should be cut off before sending to table. 
 
 Mrs. Priscilla Long. 
 
 POT ROAST. 
 
 Put a very little drippings in an iron kettle. When hot, lay the beef 
 in. Add an onion chopped and fried till brown in butter; pour in water 
 that has boiled, to half the height of the meat. Add salt and pepper, and 
 cover as close as possible. Thicken the gravy. Simmer from two to 
 three hours, according to weight. When done, take up, and pour the 
 gravy over it, and send to the table. Mrs. Robb. 
 
 BEEF LOAF. 
 
 Take two pounds of beef chopped fine and add eight large soda 
 crackers rolled. Moisten with hot water, then add one-half a cup of 
 sweet milk, one egg and a pinch of sage. Season with salt and pepper 
 and mix thoroughly. Make into a loaf and place in a baking pan with 
 two strips of bacon and a lump of butter; cook slowly an hour and one- 
 half. Mrs. M. McDuffie. 
 
 ROAST STEAK AND POTATOES. 
 
 Butter a baking dish and sprinkle in a layer of chopped steak, season 
 with salt and pepper. Put over this a layer of raw potatoes, peeled and 
 sliced. Dust over a little flour, then sprinkle over another layer of steak, 
 and so on until pan is full. Fill pan with hot water, cover and bake three 
 hours. The flour used thickens the water and makes a delicious gravy. 
 
 Mrs. C. F. G. 
 
126 MEATS. 
 
 CURRIED STEAK. 
 
 Slice two onions and one apple, and fry them in butter to a light 
 brown. Cut a pound of steak into neat squares, mix a tablespoon each of 
 curry-powder and flour, and salt to taste, together on a plate, rub each 
 piece of meat into it, and fry quickly. Turn all into a saucepan with half 
 a pint of water or gravy, which should be hot, and siiiimer gently for 
 an hoill"; add lemon juice, and serve in a meat dish, with a border of 
 boiled rice piled round. Mrs. Charlotte Rice. 
 
 SPICED BEEF. 
 
 Boil a shank of beef in as little water as will merely cover it. Cook 
 
 till meat falls from the bone. Chop very fine, spice with ground cloves, 
 
 pepper, salt and summer savory. Add sufficient of the liquor in which it 
 
 was boiled to moisten well. Press into molds, and when cold slice. 
 
 LiBBiE Thompson. 
 CREAHED DRIED BEEF. 
 
 (Fit for a Prince.) 
 
 Pick in small pieces one-fourth of a pound of thinly-cut rather moist 
 dried beef and brown in a little butter. When brown pour in it a coffee- 
 cup of milk and cream. Let it come to a boil and slightly thicken with a 
 little butter and flour creamed together. When it boils, pour it over a 
 platter of golden brown toast and serve it at once. Mrs. M. 
 
 BEEF PIE WITH POTATO CRUST. 
 
 When you have used the best of a cold roast of beef take the small 
 pieces or as much as will half fill a granite baking pan; also any gravy 
 that you have saved, a lump of butter, a bit of sliced onion, pepper and 
 salt, and enough water to make plenty of gravy; put over a fire, thicken by 
 dredging in a tablespoonful of flour; cover it up where it may stew gently. 
 Now boil a sufficient quantity of potatoes to fill up your baking dish, mash 
 smooth, and beat light with milk and butter and place in a thick layer 
 on top of the meat. Brush it over with ^^^, place the dish in an oven, 
 and let remain long enough to become brown. There should be a goodly 
 quantity of gravy left with the beef, that the dish be not dry and tasteless. 
 
 LiDA B. M. 
 LIVER AND BACON. 
 
 Calf's liver is the best; slice it one-quarter of an inch thick; pour 
 hot water over and let stand a few minutes to clear it from blood; then 
 dry in a napkin. Take one-half a pound of thin sliced bacon, or as much 
 as you require, and fry to a nice crisp; lay on platter and keep hot; then 
 
MEATS. 127 
 
 fry the liver to a nice brown in the same pan, having first seasoned it with 
 salt and pepper and dredged in flour. Serve with a slice of bacon on the 
 top of each slice of liver. Ann Hewitt. 
 
 FRIED BEEF LIVER. 
 
 Cut in thin slices; pour over it ^^^z'/zV^^" water; roll in flour; season with 
 salt and pepper. Fry till done. R. Van Ness. 
 
 SMOTHERED BEEFSTEAK. 
 
 Take one large thin round steak. Prepare a dressing of a cupful of 
 bread-crumbs, half a teaspoonful of salt, a dash, of pepper, a tablespoonful 
 of butter, a little sage, a speck of chopped onion and enough milk to 
 moisten. Spread over the meat, roll it up carefully, and tie the ends with 
 a string. Fry a few thin slices of bacon in a saucepan and into the fat place 
 this roll of beef. Brown on all sides, then add one-half a pint of water, 
 and stew until tender. When cooked sufficiently, take out the meat, 
 thicken the gravy and pour over it. Carve crosswise. Lulu Fowle. 
 
 IRISH STEW— BEEF OR HUTTON. 
 
 Take two pounds round steak or mutton chops, six potatoes, two tur- 
 nips, four small onions, nearly a quart of water. Place meat in stew-pan, 
 add vegetables, pour in one and one-half pints of cold water; cover closely, 
 let stew gently till vegetables are ready to mash and the greater part of 
 the gravy is absorbed; serve hot. Mary. 
 
 BOILED BEEF TONGUE. 
 
 Clean three fresh tongues and place in a kettle with just enough water 
 to cover and one cup of salt; add more water as it evaporates, so as to 
 keep the tongues covered until done— when they can be easily pierced 
 with a fork; take out and if to be served at once remove the skin. If 
 wanted for future use, do not p'eel until needed. If salt tongues are used, 
 soak over night and omit the salt when boiling. Mrs. A. R. 
 
 BEEF'S HEART STUFFED. 
 
 After washing the heart thoroughly cut it into dice one-half an inch 
 long; put into a saucepan with water enough to cover. Remove scum. 
 When nearly done add a sliced onion, a stalk of celery chopped fine, pep- 
 per and salt and a piece of butter. Stew until the meat is very tender. 
 Stir up a tablespoonful of flour with a small quantity of water and thicken 
 the whole. Boil up and serve. Miss Holland. 
 
128 MEATS. 
 
 BEEF LOAF— No. 2. 
 
 Two pounds chopped round steak, one slice chopped salt pork, one 
 teacup browned bread-crumbs, one and one-half cups milk, one ^%^, piece 
 of butter size of an egg, salt well and season with onion, mace, spice, etc., 
 to suit individual taste. Bake about one hour in baking pan. A nutritious 
 and economical dish. Will serve eight person. Eat either hot or cold. 
 
 Esther Haight. 
 TENDERLOINS STUFFED WITH OYSTERS. 
 
 Take two large tenderloins, split them, season with pepper and salt. 
 Make a dressing of pint of, oysters, teacup of cracker crumbs; season with 
 salt, pepper, and celery-salt; spread one tenderloin with dressing putting 
 the other one-half of tenderloin on top, then spread the top thick with 
 dressing; tie together with string, bake as you would a chicken, baste 
 often; very fine. Belle Foster. 
 
 TENDERLOIN WITH flUSHROOMS. 
 
 Roast the tenderloin in the usual way. When taken from the oven 
 lay on platter, slice thin but lay all together as though it had not been 
 sliced and pour over a mushroom cream sauce. Serve at once. 
 
 Ione Lester. 
 BEEF PATTIES. 
 
 Chop fine some cold beef, beat two eggs and mix with the meat, add- 
 ing a little milk, melted butter, salt and pepper. Make into rolls and fry. 
 
 Catharine. 
 BEEF PATTIES— No. 2. 
 
 The remains of a roast of beef, minced fine and seasoned, can be 
 baked in a rich puff paste in patty pans. Nice for a side dish. It takes 
 about one-half an hour to bake them. Caroline Royce. 
 
 MEAT CROQUETTES. 
 
 Mince cold cooked beef or mutton fine, with a large onion, pepper 
 
 and salt. Add gravy to moisten. Put into shells or small cups, making 
 
 them three parts full and fill them with potatoes mashed with a little 
 
 cream; put a small piece of butter on top of each, and brown them lightly 
 
 in the oven. Mary J. Liscomb. 
 
 FRIED BRAIN. 
 
 One nice calf's brain, beaten ^^g, sifted cracker crumbs, butter, 
 parsley. Soak the brain in cold water, then scald. for just one second, dij) 
 it in ^^^ and crumbs, and fry a light brown on both sides in butter. Gar- 
 nish with parsley and serve hot. Julia. 
 
MEATS. 129 
 
 HAHBURQ STEAK. 
 
 The round of beef is usually taken for this purpose. Grind or chop 
 a pound very fine, removing all the fiber or fat. Add one-half a tea- 
 spoon of onion juice, the same of salt, a quarter of a teaspoon of pepper, 
 a little nutmeg and one ^gg. Make into small balls, and press them flat. 
 Fry them in butter. Make a brown gravy of the butter used in frying. 
 Let it brown, then add a little soup stock. Pour a little on each cake. 
 
 Mrs. p. Greene. 
 BEEF LIVER— No. 2. 
 
 Cut the liver in slices two-thirds of an inch thick; soak in cold water 
 one-quarter of an hour; have ready butter in the spider and when hot, 
 put in the liver; season with salt, pepper, and an onion chopped fine; dust 
 a little flour over the top; cover tight to keep steam in as much as pos- 
 sible; add a little water while cooking, to keep from getting dry (do not 
 let it burn); when brown turn on the other side; put on a little more salt, 
 pepper and flour; when done take the liver out on a platter; put in about 
 a teacup of sweet milk; if not thick enough, add a little more flour, wet 
 with milk, until it is about the thickness of beef gravy; pour over the liver 
 and serve. This is the Swedish way of cooking it. 
 
 Dennie Safford. 
 BAKED CALF'S LIVER. 
 
 Take a calf's liver, vinegar, one onion, three or four sprigs of parsley 
 and thyme, salt and pepper to taste, strips of bacon and brown gravy. 
 Select a fine liver, and lard it; put it into vinegar with an onion cut in 
 slices, parsley, thyme and seasoning in the above proportion. Let it 
 remain in this pickle twenty-four hours, then roast, basting it frequently 
 with the vinegar, etc.; glaze it, serve under it a good brown gravy and 
 serve it hot. Jane Emmert. 
 
 KIDNEY 5TEW. 
 
 It will take three kidneys which must be cut lengthwise into three 
 pieces. Wash these well and dry, wiping them very carefully. Warm 
 three tablespoonfuls of butter in a saucepan; put in the kidneys before 
 this is really hot, with very little mace, and pepper and salt to taste, one 
 teaspoonful of chopped onion, and a cupful of good brown gravy. Simmer 
 all together, closely covered, about ten minutes. Add the juice of one- 
 half of a lemon and a pinch of grated lemon peel; take up the kidneys 
 and lay upon a hot dish, with fried or toasted bread underneath. Thicken 
 the gravy with browned flour, boil up once, pour over all, and serve. 
 
 Mrs. Josephine Knox. 
 
130 MEATS. 
 
 DRIED BEEF CREAMED— No. 2. 
 
 Shave the beef thin, put it in a stew-pan, adding one-half of a teacup 
 of cold water. Let it come to a boil, and if the beef is pretty salt pour off 
 the water and add milk sufficient for a meal, a piece of butter and some 
 pepper. Take cream, a full tablespoonful of flour, stir to a smooth paste, 
 and add gradually to the beef, stirring till it thickens. It is a very nice 
 breakfast dish. Mrs. Mary Hilton. 
 
 BEEFSTEAK WITH DRESSING. 
 
 It grows tiresome to always broil or fry beefsteak, so a pleasant 
 change is to take a nice juicy round steak and make a dressing of grated 
 bread, as if for a fowl. Cover the steak with this dressing, turn over the 
 edges, and fasten with linen thread. Place it in a dripping-pan in which 
 is one-half of an inch of water, and bake it. Turn it when one side is done 
 and brown the other. Another way, which improves the flavor, is to lay 
 the steak on the griddle in the dripping-pan, put plenty of salt, pepper 
 and butter over it — do not spare the butter — and run it into the oven, 
 turning it once, when one side is done, and basting the other side with 
 the gravy. Mary Heaton. 
 
 BREAKFAST DISH OF COLD STEAK. 
 
 Put a spider over the fire and into it put two tablespoonfuls of butter. 
 
 When hot add one cupful of chopped cold steak or any other kind of 
 
 boiled meat. Sprinkle over it one tablespoonful of flour. Stir well. Pour 
 
 over it enough water to make a gravy. Add a little pepper and salt. 
 
 Serve on toast. Sophie Severson. 
 
 HEAT PIE. 
 
 Take some mutton chops, either from the loin or neck, trim them 
 
 neatly and put them, with chopped parsley, butter, pepper and salt in a 
 
 stew-pan over a slow fire. Place the chops, with some good brown gravy, 
 
 into the baking dish and add slices of raw ham. Cover with the lid, but 
 
 first fill in with mashed potatoes to the brim; bake two hours in a slow 
 
 oven, when the tin cover may be taken off, and the chops will be found 
 
 tender and succulent. A. Plaisted. 
 
 KIDNEY TORTILLA. 
 
 Four eggs, two kidneys, one dessert-spoonful of chopped parsley, 
 one dessert-spoonful of chopped onion, one-half of a teacupful of stock, a 
 tablespoonful of butter, one-half of a teacupful of milk, two tablespoonfuls 
 of butter. 
 
 Cut the kidneys in rather thin slices and stew them with the parsley, 
 onion, and one tablespoonful of butter in the stock until they are tender. 
 
MEATS. 131 
 
 Break the eggs and beat them with the milk and a little pepper and salt; 
 warm the extra butter in a saute pan and pour in the eggs, shaking to 
 prevent burning; when browned on one side, place the tortilla on a dish 
 with the kidneys and seasoning in the center. Fold over the tortilla and 
 serve. Mrs. Martha Kellar. 
 
 KIDNEYS WITH MUSHROOM CATSUP. 
 
 Cut a beef kidney into very thin slices, flour them and fry a light 
 brown. When done, remove from the pan, pour off the fat, adding a 
 small piece of butter, one-quarter of a pint of boiling water, pepper, salt, 
 and a tablespoonful of mushroom catsup. Boil the gravy up once, pour 
 over the kidney and serve. Mrs. Dalliber. 
 
 SPANISH STEW FOR ODD BITS OF MEAT. 
 
 Cut two medium-sized onions into small pieces; fry tender (not 
 brown), to which add a pint of cold beef or lamb, cut small, a quart of 
 tomatoes and salt and red pepper to taste; stew until the tomatoes are 
 thick. Dried peppers are more desirable for this than cayenne. 
 
 Miss Edith M. 
 ROAST nUTTON. 
 
 Get a leg of eight pounds, which has hung at least a week, weather 
 allowing. During hot weather this joint gets quickly tainted. Rub it 
 lightly with salt, and put it at once before a brisk sharp fire. Place it 
 close to the fire for five minutes, then place it in the oven and let it roast 
 slowly until done. Baste continually with good dripping until that from 
 the joint begins to flow. When within twenty minutes of being done, 
 dredge it with flour, and baste with butter or dripping; and when the 
 froth rises serve on a hot dish. Make a gravy, throw off the fat, when 
 any gravy, if the dripping pan has been floured, will adhere to it. Add a 
 little stock and a little boiling water, pepper and salt. Pour the gravy 
 round the meat, not over it. Anna Windom. 
 
 nUTTON PIE. 
 
 A very good family pie is made with the remains of a cold leg, loin, 
 or any other joint of mutton from which nice neat slices of rather lean 
 meat can be cut. These should be put with a good seasoning, in alter- 
 nate layers with thinly-sliced potatoes, into a pie-dish, commencing at the 
 bottom with some of the meat, and finishing at the top with potatoes. 
 
132 MEATS. 
 
 Parsley, savory herbs, onion, or shallot, with a little mace, white pepper 
 and salt may be used at discretion. A cupful of good gravy from the 
 meat should be poured into the pie before the crust is put on. Suet is 
 generally used for the crust. Fannie Merklin. 
 
 MUTTON PATTIES. 
 
 Mutton patties are made with cooked meat, which is minced, then 
 hashed in good gravy, seasoned with pepper, salt, and a little catsup. 
 The mince should not boil, but be made hot, and thickened. Patty pans, 
 lined with half puff paste and filled with the meat, will require a very 
 short time to bake. Cover with the paste, and put them into a quick oven 
 for fifteen minutes. Mrs. Marian Bonnell. 
 
 BREADED MUTTON. 
 
 Sew the mutton up in a thin cloth, lay it in a saucepan, nearly cover 
 it with cold water, and stew gently, allowing ten minutes to each pound. 
 Take it out, unwrap and lay it in a baking-dish, brush over with warm 
 dripping, dredge with flour, and set in the oven for one-half of an hour, 
 basting freely with its own broth. A few minutes before taking it up 
 strew thickly with crumbs, fine and dry, dot bits of butter over it, and 
 brown. Serve garnished with slices of beetroot. 
 
 Mrs. Alice Waters. 
 
 RAGOUT OF MUTTON. 
 
 Remove the bones from the mutton, so as to have three pounds of 
 solid meat. Cut it in strips three inches long and one inch wide. Take 
 two lamb sweetbreads, one cup of gravy, made from the bones, two eggs, 
 one-quarter of a pound of salt pork, one onion, sliced and fried, one cup 
 of green peas, pepper and salt, one tablespoonful of minced parsley, 
 browned flour. After having fried the onion in plenty of drippings then 
 fry the mutton five minutes. Parboil the sweetbreads and throw them 
 into cold water and blanch. Wipe and dry them, then fry them in fat. 
 Lay the salt pork, cut in slices in the bottom of the saucepan, upon this 
 place the mutton, then the sweetbreads, the onion and peas next, then 
 pepper, salt and parsley. Cover with the gravy, put on a close lid, stew 
 gently for an hour. Then let it boil up once, remove the mutton and 
 sweetbreads, thicken the gravy with brown flour, put in two beaten eggs, 
 stir a minute over the fire, pour over the meat and serve. 
 
 Theresa Munn. 
 
MEATS, 1^3 
 
 LAHB STEW. 
 
 Remove all the fat from a nice leg of lamb, cut off the shank, make 
 deep incisions in various parts of the inside of the leg; fill them with 
 stuffing made of crumbs of bread, salt pork, sweet marjoram and pepper; 
 stuff it very full. Put hardly water enough in the pot to cover the leg. 
 Throw in a dozen or two of cloves, one-half of an onion sliced or chopped 
 very fine, and a little salt. One-half of a teacup of catsup or a few toma- 
 toes improve it very much. Let it simmer steadily three hours. When 
 you take up the leg, thicken the gravy if it is not thick enough. Put a 
 few spoonfuls over the meat. A. P. 
 
 BROILED nUTTON CHOPS. 
 
 Select one dozen chops cut from the loin; trim, season with salt and 
 pepper; dip in melted butter and broil over a clear fire nearly ten minutes, 
 turning frequently. Lay on warm platter and garnish with a few sprigs 
 of parsley. Ivy Smith. 
 
 A GENUINE IRISH STEW. 
 
 Cut two pounds of chops from the best end of a neck of mutton, and 
 pare away nearly all the fat. A portion of the breast may be cut into 
 squares and used, but a neck of mutton is the best joint for the purpose. 
 Take as many potatoes as will amount after peeling to twice the weight 
 of the meat. Slice them with eight large onions sliced. Put a layer of 
 mixed potatoes and onions at the bottom of a stew-pan. Place the meat 
 on this and season it plentifully with pepper, and lightly with salt. Pack 
 closely, and cover the meat with another layer of potato and onion. 
 Pour in as much water or stock as will moisten the topmost layer, cover 
 the stew-pan tightly, and let its contents simmer gently for three hours. 
 Be careful not to remove the lid, as this will let out the flavor. 
 
 Mrs. N. McGrath. 
 SWEETBREAD CROQUETTES. 
 
 Wash and parboil one pair of sweetbreads, then throw into cold 
 water; remove outside skin and all membrane; then with silver knife 
 chop in small pieces and measure. There should be one-half of a pint of 
 chopped meat. Put one gill of cream into a saucepan; rub together one 
 level teaspoonful of butter, a heaping teaspoonful of flour; stir into the 
 hot cream until you have a smooth paste; add the 3'olk of one ^^^ and 
 the sweetbreads; mix and cook one minute, take from the fire and, if 
 desired, add one dozen mushrooms chopped fine; if fresh, they must 
 
134 MEATS. 
 
 be cooked before chopping; add one tablespoonful of salt, one salt-spoon- 
 ful of pepper, one teaspoonful of finely-chopped parsley, ten drops of 
 onion juice; mix well. When cool form into croquettes; roll into beaten 
 eggs, then roll in bread-crumbs and fry in hot lard. 
 
 Mrs. R. McAdams. 
 VEAL OYSTERS. 
 
 Cut veal from the leg or tenderloin into pieces the size of an 
 oyster. Season with pepper, salt and a little mace; dip in ^^^, then into 
 cracker crumbs and fry. They both look and taste like oysters. To be 
 eaten with tomato sauce. L. D. T. 
 
 BAKED] VEAL PIE. 
 
 Use the neck or any part of the veal which you prefer. Cook it by 
 boiling an hour, then place the meat in a very deep dish, and when you 
 lay on the upper crust wet the edge of the under crust all around and 
 flour it; then lay on the upper crust and press your hand upon the edge, 
 so that the flour and water will make the crusts adhere and prevent the 
 gravy from escaping. Prick the top several times with a large fork. If 
 you have pieces of crust left, cut them into leaves and ornament the pie. 
 Bake one-half hour. M. A. M. 
 
 VEAL, CHICKEN OR RABBIT BONDINETTES. 
 
 To every pound of finely-minced meat add one-quarter of a pound of 
 mashed potatoes; season with salt and pepper and moisten with a gravy 
 made from the bones of the cold meat. Press the minced meat into well- 
 buttered cups and bake for twenty minutes. Turn out on a dish, pour a little 
 browned gravy round and stick a sprig of parsley into each bondinette. 
 
 Mrs. Ella Field. 
 
 VEAL LOAF. 
 
 Four pounds of veal, three-quarters of a pound of salt pork chopped 
 fine together, one teacupful of cracker crumbs, powdered fine, one and 
 one-half cups of stock, three eggs, one-fourth of a cup of dried bread- 
 crumbs, one scant teaspoonful of thyme and marjoram, one-half teaspoon- 
 ful of summer savory, three generous teaspoonfuls of salt, one teaspoonful 
 of pepper, one-fourth of a teaspoonful of nutmeg, two tablespoonfuls of 
 butter; add to the chopped meat the cracker crumbs, two eggs well beaten 
 and one cup of the stock; mix well with the hands; butter a flat cake tin, 
 form the mixture into a loaf, place in the tin; beat the third egg well. 
 
MEATS. 135 
 
 spread it on the loaf, sprinkle over with fine bread-crumbs; bake in 
 rather hot oven three hours, basting frequently with the remaining stock 
 in which the two tablespoonfuls of butter have been melted. 
 
 Edith Van Vormer. 
 VEAL LOAF— No. 2. 
 
 Have the butcher ^r^W (not chop) four pounds taken from a leg of veal, 
 and one pound of fat salt pork. Roll one-half of a pound of soda crackers 
 fine and mix all together. Use little salt and pepper and thyme — about 
 one teaspoonful. Beat two eggs, and add them. Mix thoroughly with 
 the hands and shape into a block, using a square pan to cook it in. 
 Roast one hour and one-half, basting constantly. To be sliced and eaten 
 cold. Mrs. Maria White. 
 
 VEAL CHEESE. 
 
 Three pounds of chopped veal, one slice of salt pork, sixteen small 
 crackers, three eggs, one-half pint of water, salt, pepper and sage to 
 taste; bake three hours. D. C. M. 
 
 VEAL CUTLETS WITH VERMICELLI. 
 
 (German Style.) 
 
 Remove all the fat, but not the small rib of the cutlet, season and 
 turn in ^^% and crumbs, or dip in melted butter, then in cheese 
 mixed with an equal quantity of crumbs (sifted); let this absorb, then 
 dip in the ^%% and again in the cheese mixture. Stand aside for two 
 hours, then fry in plenty of butter the same as doughnuts. In the mean- 
 time boil some vermicelli in salt water until well done, then drain and mix 
 with tomato sauce, arrange the vermicelli in the center of a chop- 
 platter and place the cutlets around them. Serve hot. N. H. 
 
 ROAST LOIN OF VEAL. 
 
 Leave in the kidney, around which put considerable salt. Make a 
 dressing the same as for fowls; unroll the loin, put the stuffing well 
 around the kidney, fold and secure with several coils of white cotton 
 twine wound around in all directions; place in a dripping-pan with the 
 thick side down, and put in a rather hot oven, letting it cool down to 
 moderate; in one-half hour add a little hot water to the pan, and baste 
 often; half an hour after turn over the roast and when done dredge 
 lightly with flour and baste with melted butter. Before serving, care- 
 fully remove the twine. A roast of four to five pounds will bake in 
 two hours. For a gravy, skim off some of the fat if there is too much in' 
 
136 MEATS. 
 
 the drippings; dredge in flour, stir until brown, add hot water if neces- 
 sary; boil a few minutes, stir in sweet herbs as fancied and put in a gravy 
 boat. Serve with green peas and lemon jelly. Is very nice sliced cold for 
 lunch, and Worcestershire or Chili sauce forms a fine relish. S. J. 
 
 ENTREE OF VEAL. 
 
 Take a piece of butter the size of an egg, three pounds of raw veal, 
 one teaspoonful of salt, one teaspoonful of pepper and two raw eggs. 
 Chop fine and mix all together, adding two tablespoonfuls of water. 
 Mold this into a loaf, then roll into it two tablespoonfuls of pounded 
 crackers and pour over it three tablespoonfuls of melted butter. Place in 
 a pan and bake two hours. When cold, slice and use. 
 
 Mrs. M. E. Weed. 
 
 VEAL WITH OYSTERS. 
 
 Take two pounds of tender veal, cut into thin bits, dredge with flour, 
 and fry in enough hot lard to prevent sticking; when nearly done add 
 one and one-half pints of oysters, thickened with a little flour; season with 
 salt and pepper and cook until both are done. Serve very hot in a cov- 
 ered dish. E. W. 
 
 MEAT CROQUETTES. 
 
 One pound of raw minced beef, one ^gg, one onion chopped fine with 
 a little parsley, pepper and salt to taste. Form into cakes, dredge with 
 flour, and fry in very hot Ko-nut or drippings. H. M. 
 
 TO COOK CALF'5 HEAD, 
 
 When the head has been cleaned, and split in halves, the eyes 
 and snout bone taken away, lay it in cold water to soak, for two hours. 
 Take out the brains, and wash them well in several waters, then lay them 
 in cold water. Put the head together; cover it with cold water in the 
 kettle and add a tablespoonful of salt; boil slowly for two or three hours. 
 When it has boiled a little more than an hour, take some of the liquor, 
 about a quart, and put into a stew-pan for the gravy; add to this salt, 
 pepper, parsley chopped fine, a tablespoonful of lemon juice and put over 
 the fire to boil. Beat up an G.gg lightly, with two tablespoonfuls of flour, 
 then remove carefully the skin from the brains, and beat them up with the 
 egg and flour. When well beaten, thicken the gravy with it and stew fif- 
 teen minutes. Mrs. Lucia Capper. 
 
MEATS. 137 
 
 TO KEEP MEAT HOT. 
 
 Often a piece of meat is done, and yet the head of the house is not 
 there to partake of it. A nice way to keep it hot without drying it is to 
 place it in a hot dish and set it over a large saucepan of hot water at the 
 side of the fire. Put a cover over the pan, and again cover that with a 
 cloth. A bain-marie is useful in every kitchen. It is an open vessel or 
 pan with a loose bottom for holding hot water. It will keep meats hot, 
 or sauces at boiling point without reduction or burning. F. T. Boyd. 
 
 ROAST LOIN OF PORK. 
 
 Pork should be chosen with great care. From the gluttonous habits 
 of the animal it is more liable to disease than any other meat. It should 
 be partaken of plentifully only in cold weather. Grainfed pork is 
 the best. Score the skin of a fresh loin of pork at equal distances 
 about one-quarter of an inch apart. Brush it over with salad oil, 
 place it in a hot oven with a clear fire, but watch that the crackling 
 does not burn before the meat is well cooked. Baste often, and 
 heat the dish on which you send it to table. Serve with brown gravy and 
 apple-sauce. If liked, a little sage and onion dressing may be made and 
 served on a separate dish. It requires two hours and one-quarter to cook 
 a five-pound roast. Mrs. Jane Hathaway. 
 
 FOR PRESERVING PORK FOR WINTER USE. 
 
 See Department "Pickles, Vinegars and Brines." 
 
 FRIED SALT PORK. 
 
 Take thin slices of pickled pork, fry lightly. Then mix a batter of 
 ^%^ and flour and milk and immerse the pork in this till it has become 
 completely covered and fry to a light brown. 
 
 'rs. Huldah Osgood. 
 
 SALT PORK. 
 
 (Nearly equal to fresh. ) 
 
 Cut as many slices as may be needed; if for breakfast, the night 
 previous, and soak over night in a pint of milk and water, about one-half 
 milk, either skimmsd milk, sour milk or butter-milk; rinse till the water 
 is clear, and roll in corn-meal and fry. It is quite as nice as fresh pork. 
 
 Farmer's Wife. 
 
138 MEATS. 
 
 ROAST SPARE-RIB. 
 
 Trim the ragged ends of a spare-rib neatly, crack the ribs across the 
 
 middle, rub with salt and sprinkle with pepper. Fold it over, stuff with a 
 
 turkey dressing, sew up tightly, place in dripping pan with a pint of water, 
 
 baste frequently, turning it once or twice so as to bake both sides a rich 
 
 brown. Clara Jones. 
 
 SADDLE OF PORK, ROASTED. 
 
 Have the butcher cut a saddle of pork as he would a saddle of mut- 
 ton. Strip off the skin, trim the joint neatly, and cover the fat with but- 
 tered paper. Have a clear fire and baste liberally. One-half of an hour 
 before it is taken up remove the paper, dredge the meat lightly with flour, 
 and baste until it is brightly browned. Send brown gravy and apple- 
 sauce or tomato-sauce to the table with it. If liked, the skin can be left 
 on, and it will then require to be scored lengthwise, the same way in 
 which the saddle is carved. This is the handsomest joint of pork that can 
 
 be served. M. A. R. 
 
 HOW TO COOK PIG'S CHEEK. 
 
 Let a pickled pig's cheek boil gently until tender. Tie one-half of a 
 
 pint of split peas loosely in a cloth, put them in boiling water, and boil 
 
 one hour; take them out, pass them through a hair sieve, and mix with 
 
 the pulp a little pepper and salt, an ounce of butter, and four well-beaten 
 
 eggs. Stir the mixture over the fire until the eggs begin to set, then 
 
 spread it upon the cheek, brush over with beaten ^^^, sprinkle bread 
 
 raspings on it, put it in the oven a few minutes, and serve. It will take 
 
 nearly three hours to boil it. The bread raspings are made of pieces of 
 
 stale bread dried slowly in a warm oven till brown and hard, and then 
 
 crushed to powder. They can be set away in glass jars and kept for use. 
 
 Mrs. J. Howard. 
 FRIED PORK CHOPS. 
 
 The flavor of pork chops is enhanced by cutting chops thin. Sprinkle 
 with salt and pepper and thoroughly dry. If a sausage flavor is liked, 
 sprinkle over them a little powdered sage, pepper and salt. A little milk 
 gravy can be made and poured over it if liked. Mary Laverty. 
 
 PORK TENDERLOINS. 
 
 Tenderloins should be sliced crosswise and flattened, then fried or 
 broiled, seasoned with salt and pepper. If desired, when done remove to 
 platter and make a gravy by dredging a little flour info the hot fat; if not 
 enough add a little butter, stir until browned, and add a little milk or 
 cream, stir until it boils and pour over the dish. Julia Dickerson. 
 
"A delightful supper, a good night's sleep and a fine morning have often made a hero of the same man 
 who, by indigestion, a restless night and a rainy morning would have proved a coward." 
 
 1. Lenten Salad. (Roman Recipe. ) 
 
 2. Chicago Cheese Bars. 
 
 3. Bread Sticks. (Aunt Mary's Recipe.) 
 
 6. Pineapple Cheese. 
 
 4. Mrs. Reagor's Roast Capon. 
 
 (See Page iiS.) 
 
 5. Wafers — Long Branch Recipe. 
 (Excellent with Salad.) 
 
BON BON BOXES AND OTHER DELIGHTS FOR WEE MEN AND WOMEN 
 
 (How to Make — See Pages 27 and 28.) 
 1-2-5. Snapping Mottoes. 6. Favor— Musical Instrument. 
 
 3. Drum Favor. 7. Favor— Bon Bon Box. 
 
 4. Favor— Sewing Basket. 8. Bonbonniere— Everlasting Flowers. 
 
 9. Bon Bon Box— Crinkled Paper. 
 
MEATS. 141 
 
 HOW TO MAKE COUNTRY PORK SAUSAGES. 
 
 Six pounds of lean fresh pork, three pounds of chine fat, three table- 
 spoonfuls of salt, one and one-half tablespoonfuls of black pepper and 
 four tablespoonfuls of pounded and sifted sage. Grind with a sausage 
 grinder or a meat chopper the lean and fat pork finely, mix the seasoning 
 in with the hands, taste to see that it has the right flavor, then make into 
 flat balls or make long, narrow bags of stout muslin. Fill these with the 
 meat and hang in a cold dark room. They can be used at once. 
 
 Marie Buell. 
 TO FRY CASED SAUSAGES. 
 
 Place in the frying-pan, keep moving them about and turn frequently 
 
 to prevent bursting; in ten or twelve minutes they will be sufficiently 
 
 browned and cooked. Sausages are also nicely cooked by putting them 
 
 in a baking pan and browning them in the oven, turning them once or 
 
 twice. J. A. M. 
 
 FRANKFORT SAUSAGES— HOW TO COOK. 
 
 These are real appetizing for a luncheon or a Sunday night supper 
 where you want something real good and easy to get. Drop a pound or 
 more in boiling hot water and let simmer two minutes. Serve hot with 
 tomato catsup or horse-radish. Lida. 
 
 FRIED HAM AND EGGS. 
 
 Cut slices of ham very thin, trim off the rind, put into a hot frying-pan 
 cooking until crisp. Place on a hot platter; pour off some of the grease, 
 then carefully break the eggs separately in a saucer so that no bad be 
 cooked and slip each &gg gently into the frying-pan. Do not turn them 
 while frying, but gently tilt the pan so that the hot lard will be over them 
 all. Cook about three minutes; the white must retain its* transparency so 
 that the yolk can be seen thought it. Lay a fried Qgg upon each slice of 
 the ham, and serve hot. Mrs. M. F. Thommessen. 
 
 BOILED HAM. 
 
 Select the sweetest and best, wipe with a coarse cloth, then soak for 
 an hour in cold water, to extract some of the salt. Cover with cold water, 
 place over the fire and let it come to a moderate boil, keeping it steadily 
 at this point. In cooking allow twenty minutes for each pound of meat. 
 If the ham is to be served hot remove the skin, place on a platter, the fat 
 side up, and stick in some whole cloves. If served cold, allow it to remain 
 in the kettle until the water in which it was cooked becomes cold. This 
 makes it more juicy. H. O. C. 
 
142 MEATS. 
 
 , ROAST PIG. 
 
 Select a pig about six weeks old, wash it thoroughly inside and 
 outside; wipe dry with a towel, salt inside and stuff it with a rich 
 fowl dressing making it plump. Sew it up, place it in a kneeling 
 posture in the dripping pan, salt and pepper the outside. Pour a 
 little water into the dripping pan, baste with butter and water a few times 
 as the pig warms, afterwards with gravy from the dripping pan. Roast 
 from two to three hours. Make the gravy by skimming off most of the 
 grease; stir in the pan a good tablespoonful of flour, turn in water to make 
 it the right consistency, season and let all boil up once. Strain, and turn 
 into a gravy-dish. Place the pig upon a large platter'surrounded with 
 parsley. Send to the table hot. In carving cut off head first; split the 
 back, take off the hams and shoulders and separate the ribs. 
 
 M. M. 
 BOLOGNA SAUSAGE. 
 
 Take off the outer skin of the sausage. Slice the sausage very thin. 
 Cover the bottom of a platter with leaves of parsley and lay the sausage 
 on top, each slice touching the other. A few hard-boiled eggs can be cut 
 into rings and sliced round, then laid upon the sausage. 
 
 Mrs. Jane Cummings. 
 
 SAUSAGE CROQUETTES. 
 
 One cup of highly-seasoned sausage meat, one cup of hot riced potato, 
 two hard-boiled eggs finely chopped, one-half of a tablespoonful of finely- 
 chopped parsley, salt and pepper to taste. Bind together with one-half of 
 an egg slightly beaten. Mold into cork-shaped croquettes, roll in bread- 
 crumbs and dip in ^gg, slightly beaten, to which has been added two table- 
 spoonfuls of cold water. Roll again in crumbs and fry in smoking hot Ko- 
 nut. Observe level measurements. C. A. C. 
 
 SCRAHBLED SAUSAGES. 
 
 To one pound of sausage use five eggs; have the pan hot and well- 
 buttered; break the sausage into this in small bits; keep turning until 
 done, but not brown; over this turn the five beaten eggs; scramble with 
 the sausage until thick. Serve at once. Clara Mount. 
 
 HARYLAND BAKED HAM. 
 
 Place a medium-sized ham in a pot and cover with sweet cider. Let 
 it simmer gently for three and one-half hours. Skim frequently to 
 remove the grease as it rises. When tender take out and remove the 
 
MEATS. 143 
 
 rind; outline the fat on top into diamonds and in each diamond stick a 
 clove; now rub over the top of the ham one-half of a cupful of maple 
 sirup, place in the oven and bake slowly for forty-five minutes. Garnish 
 and send to the table. Mrs. C. I. Tibbits. 
 
 PICKLED PIG'S FEET. 
 
 Take three pounds of pig's shanks, one pound of veal from the 
 shoulder. See that the butcher has cleaned them nicely. It is a safe 
 precaution to scald the feet again and scrape them. Then put water over 
 them, whole peppers, salt, bay-leaves and a little onion, and cook. When 
 done remove the meat from the bones and cut into small pieces, then 
 strain the liquid and put it back in the kettle with one-half of a cup of 
 vinegar. Put the meat into this gravy and let it boil up, when it can be 
 poured into a dish to cool. Have enough gravy to cover the meat. 
 
 Mrs. B. Ralston. 
 COLD HAM OR TONGUE. 
 
 Slice ham in thin slices and arrange upon a platter with a bed of let- 
 tuce leaves under it. Cut hard-boiled eggs and place on the ham. Boiled 
 tongue can be used in the same way. E. H. 
 
 TORTILLA OF HAM. 
 
 One-half of a pound of ham is to be cooked, then chopped and put 
 with one tablespoonful of butter into a pan. Beat three eggs well and 
 season. Pour them into the ham and stir for a moment, then let the 
 tortilla set, being careful that it does not adhere to the pan. When it is 
 a little brown, turn and brown the other side. Mrs. F. T. W. 
 
 HEAD CHEESE. 
 
 Take the head, ears and feet of a pig after being cleaned thoroughly. 
 Boil them till tender in water that is salted. When done chop very fine 
 and season with salt, pepper and sage. Put into molds until cold. 
 
 Mrs. J. Howard. 
 TRIPE STEW. 
 
 Many people reject tripe; and we do not wonder when they can only 
 obtain the leathery affair known as pickled tripe, which cooks try to dis- 
 guise by frying in batter. But fresh tripe, which has never seen vinegar, 
 is quite another thing. Cut the tripe (the honeycomb is the most tender 
 part) into pieces about five inches long by four wide. Place them on the 
 stove in just enough hot water to cover them. Cut up six or seven onions 
 in fine shavings, adding them to the tripe. Let the water simmer slowly 
 
144 MEATS. 
 
 away. Then add a dip made of good milk thickened with flour, a gener- 
 ous piece of butter, salt and pepper. Let them all boil up two or three 
 times and you will have a dish delicate and tender enough for — I was 
 going to say a queen, but I'll name something we all know — an American 
 lady. Annie R. White. 
 
 YORKSHIRE PUDDING SERVED WITH MEAT. 
 
 One pint of milk, four eggs (beating whites and yolks separate), two 
 
 cups of flour, one teaspoonful of salt. If the batter grows too stiff, use less 
 
 flour. Mix quickly. When the roast of beef is one-half done pour off 
 
 the fat from the gravy in the pan, leaving enough to keep the pudding 
 
 from sticking to the bottom. Pour the batter into the pan and roast the 
 
 beef till done letting the drippings fall upon the pudding. Have a brisk 
 
 oven. Baste the meat with the gravy taken out to make room for the 
 
 batter. In serving cut the pudding into squares and lay about the meat in 
 
 the dish. Mrs. Mary Allen. 
 
 CORNISH PASTRY. 
 
 Take two cups of flour, one-quarter of a pound of suet cut fine, one- 
 quarter of a pound of lard and a pinch of salt. Mix together with a little 
 water or milk and roll out flat; now spread over one-half of it a layer of 
 cold chopped meat, one sliced potato, one small onion, a little turnip or 
 parsley (whichever you like best), a little pepper and salt; fold the paste 
 over and crimp around all sides; bake until done. A good savory lunch. 
 
 Katie Stodden. 
 
 SAUCE ACCOMPANIMENTS FOR MEATS. 
 
 See Chapter on "Meat Sauces, Garnishings, Catsups, etc." 
 
 FOR PRESERVING HAMS. 
 
 See Department "Pickles, Vinegars and Brines." 
 
 VEAL BIRDS. 
 
 (Very nice for luncheons.) 
 
 Take as many tenderloins of veal as desired to make a given number 
 of birds and pound them flat. Now make a dressing of cracker crumbs, 
 moistened in water, add a little butter, salt, pepper and a speck of chopped 
 onion, a speck of sage and one raw Qgg. Mix, and lay on top of pieces 
 of veal. Now, with toothpicks, pin up the veal to look as near like birds 
 as possible. Salt and pepper and fry brown in butter. When done, take 
 up and make a cream gravy. Pour the cream gravy over as many slices 
 of toast as there are veal birds. Lay the birds on top, garnish with 
 parsley, and send to table. Mrs. M. Brewer. 
 
HIGH authorities frequently make the statement that many of our 
 physical ailments are due to poor bread. This being the case, why 
 then do we not compound good bread, when it is just as easy to make as 
 bad bread? Some cooks advise pure, lukewarm water in mixing breads 
 to the exclusion of potato water, milk and water, milk alone, or milk and 
 whey. Mrs. Rorer, the well-known Eastern instructor, advises the leav- 
 ing out of sugar and eggs when making the every-day bread and biscuits. 
 
 She says "it is not a matter of mere chance, how this dough ^ 
 
 is to be made. Into the pan with the water is to be stirred ^^f:^^ D 
 
 flour enough so the whole mass can be set on a well-floured ^^^ (/^ 
 
 board. The hands are to be covered with flour also. The 
 
 dough farthest from the operator is to be turned over into 
 
 the middle of the mass a number of times, and then moved 
 
 half-way around. The former procedure is gone through 
 
 with, taking the dough farthest away and pressing it down 
 
 into the center, either with the fingers or the ball of the 
 
 hand. A rocking motion adds to the eflicacy of the 
 
 kneading. 
 
 "At the outset flour is to be dusted on the board from 
 time to time, until the sticky stage has been passed. As 
 soon as the dough does not stick to the clean board, even 
 when pressed down, the process is finished. It should take 
 not less than a quarter of an hour, at the least." She 
 approves the compressed yeast made in the cities, but insists 
 on its being freshly made. "Salt-rising bread," she says, 
 "is made with the wild yeast of the air and is never so 
 wholesome, as the odor it gives out in baking goes to show." 
 
 Another suggestion she makes is that it is best to make 
 bread in the morning rather than to set it over night. The 
 sunlight has a good effect upon it, the kitchen is of a 
 
 145 
 
146 BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 
 
 more equable temperature and better ventilated, and it is easier to 
 take the bread at just the right moment, "when it has doubled its 
 bulk and is very light." A useful idea to be adopted in case it can- 
 not be given attention on the minute is to stir in a handful of flour and 
 beat it in thoroughly, letting the dough stand thirty or forty minutes 
 more. The baking remains, and this is as important as any other 
 process. It is better to mold the dough into the pans at once and let it 
 rise in them. The oven should be above the boiling point of water, at 
 least, otherwise the yeast plant will not be killed and the process of fer- 
 mentation will be carried too far. 
 
 On the other hand, too high a temperature cooks the outside of the 
 bread so quickly that the inside remains unpenetrated by the heat. One 
 way of finding if the oven is sufficiently heated consists in holding the 
 hand inside it while twenty is counted slowly. If positive discomfort 
 makes it necessary to withdraw the hand the oven is too hot; if no discom- 
 fort is felt at all it is too cool. Bread in shallow French pans must go into 
 a quick oven and be browned at once; larger loaves should be kept in an 
 oven cool enough to keep them without browning at least ten minutes. 
 
 Flour should be kept dry, as the least dampness will affect it. Where 
 milk is used the milk should be boiled, not simply heated, and not allowed 
 to be below a luke-warm temperature. An earthen vessel should be used 
 in preference to wood or tin, as it can be kept cleaner and will preserve 
 the temperature of "the sponge" better than the latter. If the flour is 
 white, with a slightly yellowish or straw-colored tint, it is a sign that the 
 flour is good. If it is very white, with a bluish cast, or with black specks 
 in it, the flour is not good. 
 
 In the making of biscuit, rolls, gems, griddle cakes, etc., where bak- 
 ing-powder is used, the dough must never be kneaded, as the leavening 
 properties of the baking-powder supersede the necessity for such work. 
 The general rule of proportion is two heaping teaspoonfuls of the 
 powder to each quart of flour, sifting the powder and flour well together 
 in a dry state. 
 
 BOTTLED YEAST TO KEEP THROUGH WARM WEATHER. 
 
 Six medium potatoes grated, add twenty tablespoonfuls of flour, two 
 tablespoonfuls of sugar, one tablespoonful of salt, one tablespoonful of 
 ginger; stir the above smooth; add boiling water, the same as you make 
 flour starch, only not quite as thin, then add yeast; when little bubbles 
 appear stir it well and stir well every one-half hour all day, then bottle 
 for use. Mrs. D. R. Parsons. 
 
BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 147 
 
 HOME-MADE HOP YEAST. 
 
 Take a good pinch of hops and tie in a cloth; put over this one quart 
 
 of water, add three good-sized potatoes pared and put all in a kettle to 
 
 boil until potatoes are done. Take out the hops, mash the potatoes, and 
 
 stir in about one quart of sifted flour, to which add one-half of a cupful of; 
 
 sugar. Have some prepared yeast ready, soaked, and, when cool enough, | 
 
 stir it into the other ingredients. Set to rise and then stiffen with corn- 1 
 
 meal. Dry in the wind or shade. When dry cut in thin cakes, or leave in ' 
 
 lumps. Mrs. L. A. Hall. 
 
 HOnE=MADE YEAST— No. 2. 
 
 To one large or two small potatoes one pint of hops, one leaf of tansy, 
 one-half of a pint of catnip leaves, add three quarts of water. Boil until .' 
 potatoes are soft. Strain while hot over one pint of flour. When cool \ 
 add one pint of home-made yeast (previously soaked). Stir in flour to' 
 form rather a stiff batter. Let rise from ten to fourteen hours. Thicken 
 with corn-meal, form in small cakes and dry in a cool, airy, place, never in ' 
 the sun. Harriet Malott. 
 
 POTATO YEAST. 
 
 Peel and wash three large potatoes throwing them into cold water. 
 
 Put one-half of a teacupful of flour into a bowl with an equal amount of 
 
 sugar and a tablespoonful of salt; over these grate the potatoes quickly 
 
 and stir the whole well with a wooden spoon. Pour a pint of boiling 
 
 water into the bowl, stirring it into the mixture, and add enough more of 
 
 the boiling water to make the mixture of the consistency of thin starch. 
 
 Should the preparation refuse to thicken put in a double boiler over the 
 
 fire and stir it until it does thicken; then pour it through a fine sieve 
 
 into a bowl and let it cool. When lukewarm stir in a breakfast-cupful of 
 
 3^east, cover the bowl and set in a warm, but not hot, place and let it stand 
 
 until light and covered with a white foam. When it commences to rise 
 
 beat well and when it has thoroughly risen pour it off into wide-mouthed 
 
 earthen jars, letting it remain for twelve hours, then cover the jars tightly 
 
 and put in a cool place. One-half of a pint or so of the yeast should be 
 
 put into a glass jar for making the succeeding lot of potato yeast. The 
 
 jars should always be well shaken before the yeast is used. 
 
 M. E. K. 
 YEAST BREAD (WITHOUT KNEADING). 
 
 At noon take a dish (a two-quart lard pail is good for this purpose) 
 
 and put into it one tablespoonful of salt, one tablespoonful of sugar and 
 
 two tablespoonfuls of flour with enough cold or tepid water to mix to a 
 
148 BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 
 
 cream without lumps. Pour into this the boiling water in which potatoes 
 have boiled for dinner. Put in at the same time a yeast cake (I use Yeast 
 Foam) in a cup of cold water. When the yeast is cold pour the softened 
 yeast cake and the water, in which it has stood, into the pail of yeast and 
 let it stand until night. Then put all into the bread-pan, add flour, and 
 make a batter. (If this is not enough for one baking a little water may be 
 added.) Let rise until morning, then mix up hard and let it rise again. 
 Do not mix down at all. When ready put in loaves and let rise until 
 ready to bake. Excellent. M. A. McD. 
 
 BREAD MADE FROM DRY YEAST. 
 
 Put into the baking-dish two quarts of sifted flour, less one teacup- 
 ful, to be used on the board when kneading; mix with it one teaspoonful 
 of salt; rub in well one tablespoonful of either butter, Ko-nut or lard. 
 Mix one-half of a teacupful of baker's yeast, or its equivalent, one-half of 
 a cake of dry hop or compressed yeast, with one pint of luke-warm water, 
 and pour it into the middle of the flour, mixing the whole with a large 
 spoon until the proper consistency for the dough has been attained, using 
 either more water or flour, as may be needed. Knead the mass for about 
 one-half of an hour and set in a warm place to rise. By morning it should 
 have about doubled in bulk. Knead it over with a little flour, shape into 
 loaves, and after it has risen in the pans put into the oven and bake. 
 Do not have the oven too hot at first. When done take out of the pan 
 and lean it against something until cool. Mrs. T. Anderson. 
 
 BREAD MADE FROM YEAST FOAM. 
 
 Take at night one cake of yeast foam and dissolve it in luke-warm 
 water. Turn in a bread-pan and mix into it one quart of warm water to 
 which has been added one tablespoonful of salt and one tablespoonful of 
 sugar; add enough flour to make it just stiff enough to beat briskl}^ Set 
 to rise. Next morning pour this sponge into two quarts of sifted flour 
 with one pint of warm water and one tablespoonful of salt. Mix well into 
 a smooth soft dough. When light make into four loaves and bake about 
 one hour in a moderately hot oven. Anna L. Tholoney. 
 
 SALT RISING BREAD. 
 
 Put three teacupfuls of water, as warm as you can bear your finger in, 
 in a two-quart bowl with three-fourths of a teaspoonful of salt. Stir in 
 flour to make stiff batter. This is for the rising, or emptyings, as some 
 call it. Set the bowl, closely covered, in a kettle, in water as warm as you 
 can bear your finger in, and keep it as near this temperature as possible. 
 
BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 149 
 
 Notice the time you set your rising. In three hours stir in two tablespoon- 
 fuls of flour, put it back and in five and one-half hours from the time of 
 setting it will be within one inch of the top of your bowl. It is then light 
 enough and will make up eight quarts of flour. Make a sponge in the 
 center of your flour with one quart of water of the same temperature as 
 the rising, stir the rising into it, cover over with a little dry flour and put it 
 where it will keep very warm and not scald. In three-fourths of an hour 
 mix this into stiff dough. If water is used, be sure it is very warm and do 
 not work as much as yeast bread. Make the loaves a little larger and 
 keep it warm for another three-quarters of an hour. It will then be ready 
 to bake. While rising this last time, have your oven heating. It needs a 
 hotter oven than yeast bread. If these rules are followed, you will have 
 bread as white as snow, with a light brown crust deliciously sweet and 
 tender. Mrs. Jennie Mills. 
 
 POTATO BREAD. 
 
 Take six good-sized potatoes, boil and mash very fine. Add three 
 pints of boiling water. Stir in flour until you have a stiff batter. When it 
 has become luke-warm add your yeast (about a penny's worth) and set the 
 bread in a moderately warm place. Next morning add salt and knead in 
 flour till it is very stiff. Set in a warm place to rise. Knead once more, 
 adding very little flour. Let it rise once more, and put into pans, making 
 them one-half full. When risen to the top of pans, bake to a good brown. 
 
 Mary Cook. 
 
 ENTIRE WHEAT BREAD (FROM COMPRESSED YEAST). 
 
 Take a quart of quite hot, but not scalding, water and dissolve in it one 
 cake of compressed yeast, three tablespoonfuls of New Orleans molasses, 
 two teaspoonfuls of salt and two tablespoonfuls of butter. When thor- 
 oughly dissolved add about eight cups of entire or whole-wheat flour, 
 enough to make a good stiff dough, kneading it until it works clean from 
 the hands. Set in a warm place to rise for about three hours, then work 
 well and let it stand till light again, then work into four loaves and place 
 in well-greased pans. Grease the top to prevent a crust forming, cover 
 with a cloth and let stand till light — about one and one-half hours. Bake 
 for thirty-five minutes in a moderately hot oven, not as hot as for white 
 bread. This recipe makes most delicious bread — moist, light and tender. 
 
 The Grange Visitor. 
 
 Alvira Jones. 
 
150 BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 
 
 RICE BREAD. 
 
 Allow one-half of a pint of ground rice to one quart of milk and 
 water; put the milk and water over the fire to boil, reserving enough to 
 wet the rice. Stir out the lumps, add a large teaspoonful of salt and when 
 the milk and water boil stir in the rice, exactly as when you make gruel. 
 Boil it up two or three minutes, stirring repeatedly; then pour it out into 
 your bread-pan and immediately stir in as much flour as you can with a 
 spoon. After it is cool (of this be very sure, as scalding the yeast will 
 make heavy, sour bread, full of great holes), add a gill of yeast, and let it 
 stand until morning. Then knead in more flour until the dough ceases to 
 stick to the hands. It is necessary to make this kind of bread a little 
 stiffer than that in which no rice is used, else there will be a heavy streak 
 through the loaf. This is elegant bread and keeps moist several days. 
 
 Mrs. Henry Cole. 
 
 STEAMED BROWN BREAD. 
 
 To one well-beaten egg add two cupfuls of graham flour, one cupful 
 of wheat, one cupful of molasses, a little salt and enough sour milk to 
 which has been added soda to mix the ingredients to a stiff batter. Pour 
 into a medium-sized buttered pan and steam two and one-half hours or 
 longer, according to the size of the loaf. Mrs. Marselus. 
 
 STEAMED BROWN BREAD— No. 2. 
 
 The ingredients are: one coffee-cupful of graham flour, one coffee- 
 cupful of yellow corn-meal, one coffee-cupful of white flour. Sift them 
 together, sift into the flour one teaspoonful of salt, one teaspoonful of 
 soda; one-half of a teacupful of sugar, three-quarters of a cupful of 
 ' molasses (not syrup), two cupfuls of sour milk. Put all in a lard pail, 
 cover tight, set in a kettle of boiling water. It must boil steadily for two 
 ;and one-half hours. A. H. Duffell. 
 
 QRANDnOTHER'S BROWN BREAD. 
 
 Take three pints of rye-meal and add to the same amount of corn- 
 meal. The yellow meal is preferable to the white. When meal is fresh 
 do not scald it, but when it is old, or a little bitter, do so. When any 
 .squash is left over add a few spoonfuls to the meal. Use one-half of a 
 :^^ teacupful of molasses, two teaspoonfuls of salt, and one teaspoonful of 
 soda with one-half of a teacupful of yeast. Mix it with warm water as 
 stiff as you can stir it. Butter two iron pans plentifully and put the bread 
 in them. Have a bowl of cold water at hand, and smooth over the top of 
 
BREAD, BISCUIT, MUFFINS, WAFFLES, ETC, 151 
 
 the loaves, dipping your hand in the water. It rises very quickly, and 
 should never be made over night in the summer. In the winter it may 
 stand in a cool place, till nearly ready to bake. It'^wants a hot oven, and 
 very long baking. A brick oven is the best, and then the loaves should 
 remain in overnight. Agnes Kent. 
 
 INDIAN BREAD. 
 
 There is no bread so healthy 2iS g^ood Indian bread. Take three pints 
 of rye-meal, three of Indian-meal; mix with this two tablespoonfuls of 
 salt, one tablespoonful of soda, one cupful of molasses and one-half of a 
 cup of yeast. Scald the meal. When that is cool add the rest. Let it 
 rise four hours, then bake three or more. Mrs. Clarke. 
 
 WIDOW'S BREAD. 
 
 Mix two cupfuls of flour, one cupful of meal, one teaspoonful of bak- 
 ing-powder, one cupful of molasses, two eggs, and salt. Mix these 
 ingredients together with warm milk and bake in a quick oven. 
 
 Mrs. T. Ruthven. 
 
 GRAHAM OR ENTIRE WHEAT BREAD. 
 
 Take four heaping cupfuls of graham flour, one teaspoonful of salt, 
 one-half of a coffee-cupful of molasses, one heaping teaspoonful of salera- 
 tus. This last must be dissolved in a little hot water and stirred into the 
 molasses until it foams well. Pour it on the meal, add enough milk to 
 make the dough as stiff as cake mixture; put it into two pans and bake 
 until done. Annie L. C. 
 
 STEAHED ENTIRE WHEAT BREAD. 
 
 One-half of a cupful of molasses, one teaspoonful of soda dissolved in 
 the molasses one pint of sweet milk, one teaspoonful of salt. Take 
 sufficient flour to make a thick batter. This must steam two hours. 
 
 Elsie Rich. 
 HEALTHFUL CORN BREAD. 
 
 To one quart of corn-meal add a pinch of salt, one rounding teaspoon- 
 ful of soda, one-half of a teacupful of flour, two or three eggs and some 
 sour milk, enough to make a batter. Mrs. Lina Hunter. 
 
 RAISED CORN BREAD. 
 
 Add to a quart of buttermilk one-half of a cup of yeast; set in a 
 warm place over night. In the morning add one pint of dry bread- 
 crumbs, one-half of a cupful of sugar, two eggs, a teaspoonful of soda. 
 
152 • BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 
 
 salt, and corn-meal enough to make a moderately stiff batter and stir well. 
 Instead of baking steam this loaf, having for the purpose a tin pudding- 
 form or bucket, with a close-fitting lid. Into this (well buttered) pour the 
 batter in the morning. After standing an hour or two, and when perfectly 
 light, place the bucket in a pot of boiling water, and steam it one and one- 
 half or two hours. This will make a nice, light brown loaf. 
 
 M. J. Corliss. 
 STEAMED CORN BREAD. 
 
 Two and one-half cupfuls of sour milk, two cupfuls of corn-meal, one 
 cupful of flour, two tablespoonfuls of sugar, one tablespoonful of soda, one 
 tablespoonful of salt, two eggs. Put in cake-pan with a tube in center; 
 steam three hours, closely covered, then put in oven to brown a little. 
 Set pan in cold water a few minutes and it will turn out nicely. 
 
 G. D. 
 BAKING POWDER BISCUITS. 
 
 One quart of flour, three tablespoonfuls of best baking-powder, a tea- 
 spoonful of salt, one tablespoonful of sugar, one large spoon of butter and 
 one-half of a pint of sweet milk. Mrs. O. J. Asire. 
 
 OLD=FASHIONED JOHNNY CAKE. 
 
 Two cups of corn-meal, one cup of flour, a pint of buttermilk, one 
 heaping tablespoonful of lard and one heaping teaspoonful of soda. Add 
 one-half of a cup of sugar and a little salt. JVIrs. Mary Hilton. 
 
 CORN nUFFINS. 
 
 Sift together one and two-thirds cupfuls of flour, one cupful of 
 corn-meal, either white or yellow, and three level teaspoonfuls of baking- 
 powder; beat to a cream two tablespoonfuls of butter with three table- 
 spoonfuls of sugar and add to them three well-beaten eggs. Dilute this 
 with a pint of milk, add a little salt, beat hard and put into two dozen 
 small, well-buttered gem-pans. Serve hot. They bake in a few minutes. 
 
 C. E. SiLLOWAY. 
 CORN MUFFINS— No. 2. 
 
 One quart of nice fine corn-meal, one teaspoonful of soda and one- 
 half of a teaspoonful of salt. Sift the meal, soda and salt twice; then add 
 one ^gg with sour milk enough to make a batter; have some well-greased 
 muffin-tins hot, drop in the corn-bread batter in spoonfuls and bake quick. 
 
 S. J. Sawyer. 
 
BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 153 
 
 JOHNNY CAKE. 
 
 Take one cup of yellow corn-meal, one-half of a cupful of white flour 
 add three tablespoonfuls of sugar, two tablespoonfuls of butter, one &gg, 
 salt, a cup of sour milk, and a teaspoonful of soda dissolved in the milk. 
 
 Mrs. Kidder. 
 CREAn nUFFINS. 
 
 One pint of flour sifted with one heaping teaspoonful of baking- 
 powder; beat together one pint of cream and one tablespoonful of butter; 
 add two beaten eggs, mix in the flour, drop in buttered muflin-molds and 
 bake quickly. G. A. 
 
 ENGLISH nUFFINS. 
 
 Sift together one quart of flour, two teaspoonfuls of baking-powder, 
 one teaspoonful of salt and one-half of a teaspoonful of sugar; mix in 
 gradually one and one-quarter pints of milk, and beat into a stiff griddle- 
 cake batter. Set the muffin-rings on a hot and well-greased griddle, and, 
 when the muffins have been cooked on both sides to a delicate brown, 
 pull them apart in the center and toast lightly. Butter well and serve 
 hot. H. O. C. 
 
 SUPERIOR nUFFINS. 
 
 One quart of flour sifted with two heaping teaspoonfuls of baking- 
 powder; add three tablespoonfuls of sugar, a piece of butter one-half of 
 the size of an &gg, one beaten &gg and one teacupful of sweet milk. Beat 
 quickly to a batter and bake in a quick oven, having the tins warmed in 
 advance. T R 
 
 HONEY MUFFINS. 
 
 Sift together one and one-half pints of flour, two teaspoonfuls of bak- 
 ing-powder and one-half of a teaspoonful of salt. Work in two table- 
 spoonfuls of butter; beat and add three eggs, one teacupful of honey and 
 one-half of a pint of milk. Bake in a hot oven. J. J. M. 
 
 CHICAGO MUFFINS. 
 
 Mix together one and one-half pints of flour, one-half of a pint of 
 corn-meal, two teaspoonfuls of baking-powder, one tablespoonful of sugar 
 and one teaspoonful of salt. Work in one tablespoonful of butter; beat 
 and add three eggs and one pint of milk, and beat the whole quickly into 
 a firm batter. Have the griddle hot and well greased to receive the muffin- 
 rings and cook to a nice brown. Muffin-rings should not, as a rule, be 
 filled to more than one-half of their capacity, and as soon as the batter 
 rises to the top the muffin is generally ready to be turned. M. A. C. 
 
154 BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 
 
 NEW YORK RYE MUFFINS. 
 
 Sift and mix one pint of rye flour, one-half of a pint of corn-meal, one- 
 half of a pint of flour, three teaspoonfuls of baking-powder, one table- 
 spoonful of sugar and one teaspoonful of salt; work in one tablespoonful 
 of lard and butter, and add two beaten eggs with one pint of milk; beat 
 into a firm batter. Grease muffin-pans well and fill to two-thirds of their 
 capacity. Bake in hot oven. L. E. B. 
 
 MOTHER'S TEA HUFFINS. 
 
 Sift two and one-half cups of flour with one teaspoonful of salt and 
 two teaspoonfuls of baking-powder. Beat the yolk of one ^g,g gradually, 
 one-half of a cup of sugar and a cupful of milk, and add slowly to the 
 flour, making a smooth, soft dough. Add a tablespoonful of melted but- 
 ter and the beaten white of the egg. Fill the buttered muflin-pans half 
 full and bake thirty minutes in a moderately hot oven. 
 
 Adine Maufitt. 
 BERRY MUFFINS. 
 (Superfine. ) 
 
 One pint of flour, two teaspoonfuls of baking-powder, a little salt. 
 Sift altogether, cream, one-fourth of a cupful of butter and two table- 
 spoonfuls of sugar and add the beaten yolks of two eggs. Stir into the 
 butter, sugar, and Qg^ alternately, one cupful of sweet milk and the flour 
 mixture. When smooth stir in the beaten whites of two eggs. Now have 
 ready one cupful of fresh blackberries or blueberries thoroughly cleaned 
 and sprinkled with sugar. Stir them in without breaking. Pour in but- 
 tered muffin-tins and bake about one-half hour. Serve warm. 
 
 R. G. J. 
 ENTIRE WHEAT MUFFINS. 
 
 Beat three eggs with a cup of milk; melt a tablespoonful of butter, 
 add a tablespoonful of sugar, a little salt, two heaping teaspoonfuls of 
 baking-powder. Mix in flour enough to make a batter. Bake in large 
 round rings and when nearly done brush some -sweet milk over the top of 
 each. Mrs. C. Chapin. 
 
 WHOLE WHEAT AND RYE HUFFINS. 
 
 Sift together one cupful each of wheat and rye flour, one tablespoon- 
 ful of sugar, a pinch of salt and two level teaspoonfuls of baking-powder. 
 Beat one egg lightly, add a generous three-quarter cup of milk and stir 
 into the dry ingredients; then add three tablespoonfuls of melted butter 
 and bake in hot oven twenty-five minutes. Mrs. Lizette Spiel. 
 
BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 155 
 
 MILK nUFFINS. 
 
 One cup of milk, three eggs, beaten till light; one tablespoonful of 
 butter, one and one-half teaspoonfuls of baking-powder, flour sujfificient to 
 make the batter a little thicker than for pancakes.^ Bake in a quick oven 
 in rings. Mrs. T. J. Kelly. 
 
 GRAHAM nUFFINS. 
 
 Two cupfuls of graham flour, one cupful of wheat flour, three table- 
 spoonfuls of sugar, two teaspoonfuls of baking-powder, a pinch of salt, one 
 &gg beaten well, one cup of milk. Last add about one-half of a cup more 
 of milk. Mrs. Ellen Gorham. 
 
 BREAKFAST MUFFINS. 
 
 One pint of milk and two eggs. Beat yolks first then add milk. Add 
 salt and a teaspoonful of sugar. Sift in flour till it is as stiff as it should 
 be for cake, putting a dessert-spoonful of baking-powder on top of the 
 flour.- Stir all together then add the whites well beaten. Fill a ring or 
 gem-pan full of butter, melt, and beat the entire mixture once more. 
 Then pour into rings and bake ten minutes. 
 
 Mrs. George W. Gregory. 
 
 MUFFINS OF BUTTERMILK. 
 
 (Good.) 
 
 Use a pint of rich buttermilk and mix in sufficient flour to make the 
 batter very stiff. Add an ^gg, beaten in, a little salt, and add last one-half 
 of a teaspoonful of soda, dissolved in a very little hot water. Bake in 
 patty-pans or rings. They require a quick oven. 
 
 Mrs. Julia Robinson. 
 QRAHAH QEHS. 
 
 Into two cupfuls of buttermilk beat one teaspoonful of soda and a 
 little salt. Add two cupfuls graham flour, also one cup of wheat flour, 
 and one-half of a cupful of sugar. Bake in gem-pans. They are nice for 
 breakfast. Mrs. Nellie Merritt. 
 
 GRAHAM GEMS— No. 2. 
 
 In a mixing bowl put two and one-half cupfuls of cold water. Sift in 
 three cups of graham-meal, stirring briskly while you add the meal. Beat 
 for five minutes, and drop them from the spoon into a hot pan and into a 
 hot oven. This recipe I learned from a lady physician who has no faith 
 in soda, yeast or molasses, as factors in producing good bread. 
 
 Mrs. Carrie Otis. 
 
156 BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 
 
 WHEAT GEHS. 
 
 Two and one-half cupfuls of sifted flour, one and one-fourth cupfuls of 
 milk, three eggs, sugar to sweeten, one tablespoonful of melted butter and 
 two teaspoonfuls of baking-powder. Bake in gem-pans. 
 
 Mrs. Alice Alexander. 
 
 ENTIRE WHEAT GEMS. 
 
 Two cups of whole wheat flour, a pinch of salt, a piece of butter the 
 size of an Qgg, one cupful of milk and one teaspoonful of baking-powder. 
 Beat for one minute and bake in gem-pans for one-half hour. Mother. 
 
 SCOTCH SHORTBREAD. 
 
 Rub together into a stiff, short paste two pounds of flour, one pound 
 of butter and six ounces of loaf sugar; make it into square cakes^ about 
 one-half of an inch thick, pinch them all along the edge at the top; over 
 the whole surface of the cakes sprinkle some white comfits; put the cakes 
 on tins so as to touch each other on their edges, and bake in a slow oven. 
 
 Maggie Bennett. 
 
 ILLINOIS POP-OVERS. 
 
 Beat two eggs together until thoroughly mixed; add one cupful of 
 milk. Put one cupful of flour, sifted twice, into another bowl; add to it 
 gradually the eggs and milk and a little salt; beat until smooth. Put at 
 once into greased hot gem-pans and bake in a moderately quick oven for 
 forty-five minutes. If properly baked, they should swell six times their 
 original bulk, and may be used for breakfast or luncheon, or served with 
 a liquid pudding sauce as a dessert. Iron gem-pans insure better results 
 than those made of lighter metals. 
 
 Sabylla I. Martin, Pawnee City, Neb. 
 
 BUNS. 
 
 Nice buns are made as follows: Mix two cupfuls of white sugar, two 
 cupfuls of milk, one cupful of yeast and flour enough to make a thin dough 
 — let it rise; after rising add one cupful of lard or butter, one grated nut- 
 meg, and more flour. Rise again. When ready for baking cut and shape 
 it into buns. Beat up an &q^ and spread over the top; rise in the pans a 
 short time before baking. Lucy Sillowa. 
 
BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 157 
 
 ROLLS FOR TEA. 
 
 Make the rolls of bread dough. When they have risen enough, slit 
 
 each roll lengthwise about an inch deep. When they are baked brush 
 
 them with thin boiled corn-starch and water, and put back in the oven for 
 
 a moment. The white of an Q^g will glaze them also. 
 
 Mrs. Hettie Stanwood. 
 SPICED ROLLS. 
 
 Take a piece of your bread dough or baking-powder biscuit dough 
 and roll it one-half of an inch thick, brush the top with melted butter and 
 cover thick with cinnamon and fine white sugar; begin at one side and 
 roll as jelly cake, then cut it an inch thick and lay in a pan as biscuits, 
 close together, and let them rise. Bake twenty minutes. If baking- 
 powder dough is used bake immediately. Mrs. Walter Butler. 
 
 ENGLISH BREAKFAST ROLLS. 
 
 Roll one-quarter of a pound of butter into a pound of flour; then add 
 a teaspoonful of good yeast, and break in one Qgg. Mix it with a little 
 warm milk poured into the middle of the flour; stir all well together, and 
 set it by the fire to rise; then make it into light dough and again set by 
 the fire. Make up the rolls, lay them on a tin, and set them in front of 
 the fire before you put them into the oven, and brush them over with &gg. 
 
 Mrs. Lily Farnsworth. 
 
 RAISED CINNAMON ROLLS. 
 
 When yeast bread is ready to knead into loaves, take as much of the 
 dough as is needed and roll out about two-thirds of an inch thick. Spread 
 on top a thin layer of butter, then sugar, and upon this sprinkle cinnamon. 
 Roll the dough as you would for a jelly-cake roll, and slice off as many 
 rolls as you want. Put these in a pan to rise as you would light biscuits. 
 When raised, bake a nice brown. Madge E. Miller. 
 
 SALLY LUNN (WITHOUT YEAST). 
 
 Three eggs well beaten, with one cupful of sugar, one teaspoonful of 
 cream of tartar added to one cup of sweet milk; mix all together, then 
 stir in enough flour to make a thin batter and add one-half of a teaspoon- 
 ful of soda dissolved in a little hot water and also a pinch of salt. Stir 
 briskly and put in a buttered pan and bake in a quick oven. Nice served 
 hot for supper. Mrs. S. H. Leet. 
 
158 BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 
 
 LOUISIANA RICE PONE. 
 
 One pint of boiled rice stirred in one pint of milk with a small teacup- 
 ful of corn-meal (white corn-meal preferable), four well-beaten eggs, a 
 large tablespoonful of butter and lard melted together, one small tea- 
 spoonful of salt, all well mixed; beat in three heaping teaspoonfuls of 
 baking-powder; bake and serve in ordinary pans well greased. 
 
 Millie Powers. 
 DELICIOUS HOT RUSK. 
 
 One-half of a cupful of butter, one cupful of milk, two eggs, two tea- 
 spoonfuls of baking-powder, one-half of a cup of sugar, a pinch of salt 
 and three cupfuls of flour. Mrs. Forest Webb. 
 
 COFFEE CAKE. 
 
 Three-quarters of a sieve of flour, set with three cupfuls of luke-warm 
 milk and compressed yeast dissolved in a little luke-warm water and one 
 teaspoonful of sugar. When raised, put in three-quarters of a cupful of 
 sugar, one-half of a cupful of lard and butter mixed, a small handful of 
 salt, the rind of a lemon, or a little nutmeg. Add flour enough to make 
 it stiff. Let rise again when roll out and put in pans. Put a little melted 
 butter, sugar and cinnamon on top, then bake. Mrs. C. Chichester. 
 
 COFFEE CAKE— No. 2. 
 
 When I am making bread I save a cupful of yeast, add two eggs well 
 beaten, one cupful of sugar, one teaspoonful of salt, one-half of a cupful 
 of butter. Take a pint of sweet milk, warm, and flour to insure a stiff 
 batter. Set it away till it has risen light. Then beat well and put in 
 bread or cake-pans and let it rise once more. When light sprinkle sugar 
 and cinnamon over the top of the cake and small pieces of butter. It 
 usually takes one-half hour to bake this cake in a moderate oven. 
 
 Mrs. Mary Casper. 
 ENTIRE WHEAT DROP BISCUITS. 
 
 One-fourth of a cup of butter, two tablespoonfuls of sugar, one cup 
 of sweet milk, two scant teaspoonfuls of baking-powder, a generous pinch 
 of salt, enough whole-wheat flour to make a stiff batter. Drop by spoon- 
 fuls in heated pans and bake in quick oven twenty minutes. 
 
 A Farmer's Wife. 
 SODA BISCUITS. 
 
 I always have success with soda biscuits and will tell yo.u how I make 
 them. One quart of flour, with one small teaspoonful of soda and a pinch 
 of salt sifted with it, one generous tablespoonful of butter, or lard rubbed 
 
BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 150 
 
 with the flour, and enough sour milk or buttermilk to make a soft dough. 
 
 Roll out, cut into biscuits and bake in a hot oven. Putting the soda 
 
 into the flour is much better than putting it into the milk. 
 
 Mrs. M. J. Sharp. 
 PAN=AMERICAN RICE BISCUITS. 
 
 To every one-half pound of rice flour add one-quarter of a pound of 
 sugar, one-quarter of a pound of butter and two eggs. Beat the butter 
 to a cream, stir in the rice flour and sugar, and moisten the whole with 
 the eggs, which should be well beaten. Roll out the paste, shape it with a 
 round paste-cutter into small cakes and bake from twelve to eighteen 
 minutes in a very slow oven. They are delicious. Maude Cutting. 
 
 ABERNETHY BISCUITS. 
 
 Rub an ounce of butter into one pound of flour, adding a dessert- 
 spoonful of sugar and one-half of an ounce of caraway seeds. Mix all 
 together with two eggs, and, if necessary, a little milk. Roll the batter 
 out, knead it into small round cakes, making holes with a fork to allow 
 the steam to escape, and bake in a moderate oven. 
 
 Mrs. Jonathan Dixon. 
 ARROWROOT BISCUITS. 
 
 Beat one-quarter of a pound of butter to a cream; add gradually three 
 
 well-beaten eggs, one-quarter of a pound of flour, one-quarter of a pound 
 
 of sifted sugar, and three ounces of arrow-root, pounded to crush the 
 
 lumps. Mix all smoothly together. Have ready a well-oiled tin, and 
 
 drop the biscuits from a spoon in pieces about the size of a silver dollar. 
 
 Bake in a slow oven. Candace Phelps. 
 
 CHOCOLATE BISCUIT. 
 
 (Especially appropriate for chocolataires and afternoon teas.) 
 
 Cover three large baking-pans with paper that has been well-oiled 
 with washed butter. Over these dredge powdered sugar. Melt in a cup 
 one ounce of chocolate. Separate the whites and yolks of four eggs. 
 Add to the yolks a generous one-half cupful of powdered sugar, and beat 
 until light and firm. Add the melted chocolate, and beat a few minutes 
 longer. Beat the whites of the eggs to a stiff, dry froth. Measure out 
 three-fourths of a cupful of sifted flour, and stir it and the whites into the 
 yolks. The whites and flour must be cut in as lightly as possible, and with 
 very little stirring. Drop the mixture in teaspoonfuls on the buttered 
 paper. Sprinkle powdered sugar over the cakes and bake in a slow oven 
 for about fourteen or fifteen minutes. The mixture can be shaped like 
 lady fingers, if preferred. Miss Parloa. 
 
160 BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 
 
 CHOCOLATE WAFERS. 
 
 (For receptions and chocolataires.) 
 
 Grate four ounces of chocolate and mix with it two tablespoonfuls of 
 flour and one-fourth of a teaspoonful each of cinnamon, cloves and bak- 
 ing-powder. Separate six eggs. Add one cupful of powdered sugar to 
 the yolks, and beat until very light; then add the grated yellow rind and 
 the juice of one-half of a lemon, and beat five minutes longer. Now add 
 the dry mixture, and with a spoon lightly cut in the whites, which are first 
 to be beaten to a stiff froth. Pour the mixture into buttered shallow pans, 
 having it about one-half of an inch thick. Bake in a moderate oven for 
 one-half of an hour. When the cake is cool, spread a thin layer of cur- 
 rant jelly over one sheet, and place the other sheet on this. Ice with 
 vanilla icing, and when this hardens, cut in squares. It is particularly 
 nice to serve with ice-cream. Maria Parloa. 
 
 ENTIRE WHEAT CRACKERS. 
 
 Mix fresh-ground wheat-meal with pure soft water into a stiff dough. 
 Roll out and cut the mass into thin crackers, not quite as thick as the Bos- 
 ton cracker of the shops, but larger in circumference, and bake in a brick 
 oven. Be very cautious and not over-cook or burn them. 
 
 Mrs. Jane Pape. 
 
 SWEET CRACKERS. 
 
 One cup of lard, one and one-half cups of sugar, two eggs well beaten, 
 one pint of sweet milk, five cents' worth of the oil of lemon and three 
 tablespoonfuls of baking ammonia. Mix lard and sugar together, put in 
 the eggs and milk, ammonia and lemon, and make a stiff dough. Roll 
 thin as pie-crust, cut in squares and stick with a stiff dough. Better after 
 ammonia evaporates a few hours. These crackers keep for months if 
 desired. Have the druggist pulverize the ammonia. 
 
 Miss Estella Lane. 
 
 OATMEAL CAKE. 
 
 Mix fine oatmeal into a stiff dough with milk-warm water; roll it to 
 the thinness almost of a wafer; bake on a griddle or iron plate placed 
 over a slow fire for three or four minutes; then place it on edge before 
 the fire to harden. This will be good for months if kept in a dry place. 
 Like hard crackers, it is an excellent article to exercise sedentary teeth 
 upon. Mrs. H. Hines. 
 
BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 161 
 
 HASTY TEA CAKE. 
 
 Mix with a pint of flour a piece of butter the size of an e.gg. Rub 
 well with two teaspoonfuls of cream of tartar in flour. Powder fine one 
 teaspoonful of soda. Add one cupful of cold W2iter, making a stiff batter. 
 Bake on tin for tea. If you prefer baking-powder use two teaspoonfuls 
 of same in place of cream of tartar and soda. You can substitute sour 
 milk or buttermilk for either and it makes the cake (or bread) much nicer. 
 Bake quickly. Mrs. Lissie Ford. 
 
 PRETZELS. 
 
 Into two cupfuls of flour put one-third of a cup of butter, the yolks of 
 two eggs and one whole &gg, a pinch of ginger, one teaspoonful of salt, 
 one-half of a yeast cake; then stir in enough milk to form a very stiff 
 dough; turn the dough on a board and pound with the rolling-pin; let 
 rise. Cut off small pieces, roll between the hands into strips, pinch the 
 ends together to form small rings and let rise. Put them, a few at a time, 
 into boiling water previously salted. Let cook until they begin to come to 
 the surface. Take out quickly, sprinkle with salt, arrange in a greased 
 baking-pan and bake a light brown. Mrs. Spiel. 
 
 FEATHERY FLAPJACKS. 
 
 One quart of yellow corn-meal, one handful of wheat flour, three tea- 
 spoonfuls of baking-powder, one and one-half teaspoonfuls of salt, one 
 pint of sour cream, one teaspoonful of soda and two eggs; add cold water 
 enough to make a thin batter and fry on very hot pancake griddle with 
 plenty of fat. Mrs. Lester. 
 
 BUCKWHEAT CAKES. 
 
 Sift dry one pint of buckwheat flour and two teaspoonfuls of baking- 
 powder, and add a tablespoonful of brown sugar with water sufficient to 
 make a batter. Beat but lightly and bake at once on a hot griddle. 
 
 J. S. C. 
 RICE QRIDDLE=CAKES. 
 
 Take one-half of a teacupful of rice and boil; when cold mix with one 
 quart of milk, the yolks of four eggs and two teacupfuls of flour sifted 
 with two teaspoonfuls of baking-powder with a little salt; beat the whites 
 of the eggs to a froth and add last. Bake on a griddle. E. F. A. 
 
162 BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 
 
 INDIAN GRIDDLE-CAKES. 
 
 Sift and mix together two-thirds of a quart of corn-meal, one-third of 
 a quart of flour, one teaspoonful of brown sugar, two heaping teaspoon- 
 fuls of baking-powder and a one-half of a teaspoonful of salt. Add two 
 beaten eggs and one pint of milk, beating into a smooth batter. Brown 
 nicely on a very hot griddle. Serve with syrup. W. J. D. 
 
 FLANNEL CAKES. 
 
 Sift together one and one-half pints of flour, one tablespoonful of 
 brown sugar, two teaspoonfuls of baking-powder and one teaspoonful of 
 salt. Add two beaten eggs and one and one-half pints of milk and beat 
 into a smooth thin batter. Bake on hot griddle to a rich brown color and 
 serve with maple syrup. V. C. E. 
 
 ENGLISH PANCAKES. 
 
 Sift together one teacupful of flour, one teaspoonful of baking-powder 
 and a pinch of salt; beat two eggs with one tablespoonful of sugar and 
 dilute with one pint of milk and one teacupfiil of cream; make thin bat- 
 ter with flour. Cook in hot frying-pan with melted butter, using sufficient 
 batter to cover the pan. L. R. G. 
 
 RICE PANCAKES. 
 
 Set a pint of new milk over the fire and when scalding hot stir in two 
 spoonfuls of ground rice which has been mixed smooth in one-quarter of 
 a pint of cold milk. Let it thicken, but not boil. Cool it, adding gently 
 one-quarter of a pound of butter. When cold add white sugar, a little 
 nutmeg, four eggs well beaten, and a little salt. Use as little lard as pos- 
 sible in frying these pancakes and make them light brown. Sift sugar 
 over them, roll them to a round shape and cut slices of lemon to serve 
 with them. Mrs. E. Waxel. 
 
 PANCAKES AU NATUREL. 
 
 Use two eggs, one-quarter of a pint of flour, butter, one-half of a pint 
 of milk, one tablespoonful of sugar. Rub a little salt into the flour in a 
 basin, make a hole in the center, stir in part of the milk until the flour is 
 well mixed; break in one ^^^ and beat with the flat side of a spoon for 
 five minutes, add the other and beat until the surface is covered with air 
 bubbles, then mix in the remainder of the milk; melt a piece of butter as 
 large as a walnut in a small saute-pan and pour in sufficient batter to 
 
BREAD. BISCUIT, MUFFINS, WAFFLES, ETC. 163 
 
 make a thin pancake; shake the pan gently for two or three minutes, then 
 turn the pancake with a plate, or toss it, and brown the other side; when 
 done serve on a napkin on a plate, to absorb the grease, sprinkle with 
 sugar and lemon juice and eat immediately. Mrs. L. J. Mann. 
 
 FRENCH PANCAKES. 
 
 Two cupfuls of flour, one heaping teaspoonful of baking-powder, three 
 eggs, a pinch of salt and one cupful of milk. Beat thoroughly and fry on 
 a hot griddle. Roll up and fill with any kind of cold meat, chopped fine 
 and fried in butter. Mrs. John Spiel. 
 
 ADAM'S ALE (WATER) PANCAKES. 
 
 Sift two teaspoonfuls of baking-powder into two and one-half cups of 
 sifted flour, one heaping tablespoonful of corn-meal, one heaping table- 
 spoonful of sugar, one teaspoonful of salt, two eggs well beaten. Mix 
 flour, corn-meal, sugar and salt, and into this mixture beat enough cold 
 water to make a thin smooth batter, then add beaten eggs, and beat well; 
 if the batter is not quite thin add a little more water until it is. Bake on 
 a hot griddle. ^ Mary Kelley. 
 
 XORN=nEAL GRIDDLE-CAKES. 
 
 Take two cupfuls of yellow corn-meal, sift, and put one teaspoonful of 
 salt in meal, pour on boiling water until it Is a stiff mass, let cool, add one 
 tablespoonful of butter, one cupful of flour, enough water to mix rather 
 stiff; bake on hot griddle. Jennie M. 
 
 VELVET BREAKFAST CAKES. 
 
 Put a pint of new milk on the fire; let it simmer a few minutes. Stir 
 into it a piece of butter the size of a walnut. Add salt, and three spoon- 
 fuls of good yeast, with three well-beaten eggs. Mix with these sufficient 
 flour to make a soft dough. Knead all well together and put the mixture 
 in a warm place in a basin with a cloth over it for two hours. Then make 
 it up into small cakes, lay them on a well-oiled tin, and bake in a quick 
 oven. Mamie Peck. 
 
 BREAKFAST GRIDDLE-CAKES. 
 
 Take one pint buttermilk or sour milk, one teaspoonful of salt and 
 soda, two eggs. Then thicken with flour and cook on a hot griddle just 
 before eating. Mrs. M. E. H. 
 
164 BREAD, BISCUIT, MUFFINS, WAFFLES, ETC, 
 
 SNOW PANCAKES. 
 
 Freshly fallen snow can be used instead of eggs in making batter for 
 pancakes. Care must be had that the snow is as pure as possible. The 
 batter should be made rather thick, and the snow mixed with each pan- 
 cake, just before it is put into the pan. Two tablespoonfuls of snow will 
 be equal to one ^^%. Graham gems can also be made by substituting 
 snow for eggs, but putting three parts of snow to two of graham. Put 
 into a hot oven and bake quickly. V. A. W. 
 
 WAFFLES. 
 
 To a pint of milk put two eggs, two ounces of butter, one-half of a gill 
 of yeast, a little salt, and flour enough to make a batter. The milk and 
 butter are to be warmed together. Beat the eggs and mix with the flour. 
 Add the salt and yeast. The iron must be heated on hot coals and but- 
 tered and one side filled with batter, then shut up and laid in the fire. 
 After a few minutes turn it upon the other side. Sophia Montrose. 
 
 HOMINY WAFFLES. 
 
 One teacupful of cooked hominy, one ^^^, one tablespoonful of but- 
 ter, a little salt, one pint of milk, one pint of flour, one heaping teaspoon- 
 ful of baking-powder; beat the ^^^ light, add butter, salt and hominy then 
 add the ^^^, beat in the milk and sift in slowly the baking-powder and 
 flour; beat all together and bake in a waffle-iron. Minnie North. 
 
 JOLLY BOYS. 
 
 Mix together thoroughly while dry one and one-half pints of rye- 
 meal, one-half of a pint of flour, one-half of a teacupful of corn-meal, two 
 pinches of cinnamon, a little salt and two teaspoonfuls of baking-powder. 
 Add one ^^%, well beaten; two tablespoonfuls each of molasses and sugar, 
 and cold water enough to make a thick batter. Fry in hot lard a heap- 
 ing tablespoonful at a time and cook until well browned. 
 
 Anna Bigsby. 
 WILHELM WAFFLES. 
 
 Mix one quart of flour with three tablespoonfuls of sugar, two large 
 teaspoonfuls of baking-powder and one-half of a teaspoonful of salt; work 
 in two tablespoonfuls of lard or butter and add four beaten eggs with one 
 pint of milk and the grated rind of a lemon. Beat into a smooth, stiff 
 batter and bake in hot, well-greased waffle-iron. Sprinkle with sugar 
 before serving. Hilda. 
 
BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 165 
 
 SOFT WAFFLES. 
 
 Sift together one quart of flour, two teaspoonfuls of baking-powder, 
 one teaspoonful of sugar and one-half of a teaspoonful of salt; rub in but- 
 ter and add two beaten eggs with one and one-half pints of milk. Mix 
 the whole into a smooth batter and pour into hot and well-greased waffle- 
 irons. Sprinkle with sifted sugar and serve hot. Mrs. A. M. White. 
 
 RICE WAFFLES. 
 
 One teacupful of flour sifted with a teaspoonful of baking-powder, one 
 coffee-cupful of cold boiled rice, one tablespoonful of melted butter, one- 
 half of a teaspoonful of salt and three beaten eggs. Mash the rice fine, 
 add the butter, then two teacupfuls of milk with the flour and finish with 
 the eggs. Beat all together. Have the wafifle-irons hot and well greased 
 with butter. Fill three-quarters full and let the first side be well browned 
 
 before turning. Minevra Rorer. 
 
 SCONES. 
 
 Two cupfuls of flour, two teaspoonfuls of baking-powder, one-half of 
 a teaspoonful of salt, one-third of a cup of sugar, three tablespoonfuls of 
 butter, one Qgg, currants if desired. Add enough milk to make a soft 
 dough, divide in half, flatten with the hand into a round cake the thick- 
 ness of a biscuit, mark with a knife into four scones and bake quickly. 
 
 Mrs. N. T. Morden. 
 
 HEALTH MUFFINS, OEMS, HUSHES, ETC. 
 
 See Part II., under head of "Cereals and Farinaceous Dishes." 
 
 PLAIN SHORTCAKE. 
 
 Take two cupfuls of flour, two tablespoonfuls of butter, one cupful of 
 milk, one teaspoonful of baking-powder, one &gg and a little salt. Beat 
 well with a spoon. Pour this into the baking-pan and smooth a little with 
 the spoon. Mollie. 
 
 STRAWBERRY OR PEACH SHORTCAKE. 
 
 Rub a piece of butter the size of an ^gg into a little flour, pour in two 
 cupfuls of sour cream, one teaspoonful of soda and a little salt. Mix into 
 dough and roll into cakes one-half of an inch thick and ten inches in diam- 
 eter. Prick with a fork and bake in a quick oven. When done split 
 them open with a knife and spread with nice butter, lay the bottom piece 
 on a plate and cover it with strawberries nearly an inch deep. (It is 
 better to have the strawberries sprinkled with sugar a few hours before 
 
ir.r, BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. 
 
 they are put into the cake.) Put over this the top of the cake with the 
 crust side down and a layer of strawberries again; over this lay the bot- 
 tom piece of another cake and more berries and put on the top piece 
 right side up. Serve with sweet cream. Short cakes are sometimes made 
 in this way by substituting raspberries or other fruit for strawberries. 
 
 Minnie Smith. 
 STRAWBERRY SHORTCAKE— No. 2. 
 
 Beat four eggs and one cup of powdered sugar well. Add one cup of 
 flour, one and one-half teaspoonfuls of baking-powder, two tablespoonfuls 
 of water. Stir the flour and baking-powder in well. Then add the water. 
 Bake in one layer for shortcake. Mrs. O. B. Price. 
 
 VANILLA FRITTERS. 
 
 Place three heaping tablespoonfuls of sifted flour in a bowl, add one- 
 fourth of a teaspoonful of baking-powder, one tablespoonful of stale 
 macaroon crumbs, a pinch of salt, the yolk of an &gg and a dessert-spoon- 
 ful of melted butter; mix thoroughly and add by degrees three-quarters of 
 a teacupful of luke-warm water; beat to a smooth cream, add the whites 
 of two eggs whisked to a firm froth and a teaspoonful of vanilla. Have 
 ready a saucepan half full of boiling fat, drop the batter by spoonfuls into 
 this and fry till of a light golden brown. Take out quickly, ain care- 
 fully on clean kitchen paper and serve piled high on a doily. Dust with 
 sifted sugar before serving. Mrs. A. MacDonald. 
 
 APPLE OR BANANA FRITTERS. 
 
 Make a batter of a cup and one-half of flour, with two teaspoons of 
 baking-powder sifted through it, one &g,^, one-quarter of a teaspoonful of 
 salt, two-thirds of a cup of milk, a little sugar. Pare, core and cut into 
 slices three small sour apples. Stir them into the batter. Drop from the 
 spoon into plenty of boiling lard. Take out with a skimmer and sprinkle 
 powdered sugar over them. A little cinnamon added to the sugar is an 
 improvement. Send them to the table hot. Mary Reuns. 
 
^ 
 
 T O /=\ S T 
 
 ^ 
 
 THE object of toasting bread is to extract the water, enabling it to 
 digest more freely. 
 Bread should be warmed first for the purpose of drying, then toasted 
 carefully a pale gold color. By this method the moisture is drawn out, 
 and thus becomes the pure farina of wheat which is easy to digest. The 
 fire should be clear and hot, the bars clean. The bread should be cut one- 
 quarter of an inch thick, the crusts trimmed and sent to the table as soon 
 as done. Some prefer the moist toast instead of dry; in that case, after 
 buttering, pour a very little water from the tea-kettle upon it, letting it 
 penetrate the slices 
 
 GERflAN TOAST. 
 
 Cut slices of stale bread, dip them in enough milk to soften, then dip 
 in beaten egg; put in a pan with just sufficient butter to fry brown as an 
 omelet, then serve. Like pancakes, the hotter the toast the better. 
 
 Mrs. Roth. 
 
 HAfl TOAST. 
 
 Chop cold boiled ham very fine, toast slices of bread and butter them. 
 After laying the ham on the toast place in the oven for a few minutes. 
 Beat up six eggs with milk and salt and pepper. Pour the eggs into a 
 saucepan with a lump of butter and stir till thick, but do not boil. Put 
 the ham and toast on a platter, pour the eggs over, and serve. 
 
 Mrs. Tillie Monreal. 
 
 TOAST FOR GAME. 
 
 Toast slices of bread one-third of an inch thick till brightly browned 
 on both sides. Cut off the crust, hold the bread over a bowl of boiling 
 water for a minute to imbibe the steam, and butter well. Soak them in 
 the dripping in the pan under the birds, and when these are ready, serve 
 them upon it. Mrs. H. Collier. 
 
 167 
 
168 TOAST. 
 
 MEAT TOAST. 
 
 Take the remains of a cold roast, mince finely, and mix with a pint 
 of it, including the gravy, two well-beaten eggs, one tablespoonful of 
 chopped parsley, and one onion, minced fine. Stir the mixture over a 
 slow fire until it is thick. When cold spread it on pieces of toast, brush 
 it over with beaten &g,g, strew bread-crumbs on the top, and bake in a 
 moderate oven. Just before serving, squeeze a little lemon juice over the 
 toast. Mrs. C. O. Pond. 
 
 TOHATO TOAST. 
 
 Toast bread quite brown. Stew a pint of ripe tomatoes, season with 
 salt, pepper, a little butter and a teaspoonful of sugar. Add one-half of 
 a cup of cream. Scald the cream only. Pour the tomatoes and cream 
 over the toast. Mrs. T. Freeman. 
 
 TOMATO TOAST— No. 2. 
 
 Take six tomatoes, pare and arrange in a layer on a buttered pan, 
 sprinkle over some fine bread-crumbs, one-half of a teaspoonful of salt, 
 pepper, one tablespoonful of butter dotted on top, and bake in a hot oven 
 twenty minutes. Serve on hot buttered toast. Pour the gravy in the dish 
 over all. Mrs. R. 
 
 SHAD=ROE TOAST. 
 
 Throw the roe into boiling water, add a slice of onion and one tea- 
 spoonful of salt; simmer gently for twenty minutes and drain. With a 
 fork remove the membrane. In the meantime toast a few, cut off the 
 crust and spread with the roe; over the whole sprinkle the yolks of two 
 hard-boiled eggs crumble fine. Lay over the whites cut in rings. Serve 
 hot. Mrs. a. B. Peters. 
 
 SAUSAGE TOAST. 
 
 Fry six link sausages; remove the skins- and mix with a grating of 
 good cheese, such as Parmesan, and a tablespoonful of mixed mustard; 
 spread the mixture on hot buttered toast. Excellent for luncheon. 
 
 LiDA. 
 TOAST— AU QRATIN. 
 
 Toast circular pieces of bread, pouring a little hot water over to keep 
 them soft. Butter and grate over them some English dairy cheese. Put 
 in the oven to brown and serve very hot. Mrs. L. Cribben. 
 
TOAST. 169 
 
 ARnE RITTER. 
 
 Cut one-half of a loaf of bread two days old into slices one-quarter of 
 an inch thick, dip each slice into cold milk, lay them on top of one 
 another, pour a little milk over the whole and let them lie ten minutes. 
 Beat up two eggs with two tablespoonfuls of milk, dip each slice into the 
 beaten egg and fry in half lard and half butter to a light brown on both 
 sides. Serve, dusted thickly with white sugar. Lucy Caldwell. 
 
 MILK TOAST. 
 
 Toast six or eight slices of bread a nice brown. Put a quart of milk 
 over the fire, and mix a tablespoonful of flour with a little salt, in a cup- 
 ful of cold milk. When the milk commences to get pretty hot add the 
 flour, a large piece of butter, and stir constantly until it boils. Do not let 
 it scorch. Then dip the toast, a slice at a time, in the boiling milk after 
 lifting it to the back of the stove. Lay the toast after dipping in a deep 
 dish and then pour the contents of the saucepan over it, cover it to keep 
 hot, and serve. Some prefer not to thicken the milk. 
 
 Mrs. Mattie Hinton. 
 
 TOAST WITH SARDINES. 
 
 Scrape and bone sardines, lay them on a plate; sprinkle them with 
 lemon juice and a little cayenne pepper. Stand them in the oven until 
 thoroughly hot: have ready some neat slices of hot-buttered toast; lay 
 the sardines on these and serve at once. Loraine M. 
 
 FRUIT TOAST— AS A DESSERT. 
 
 Slice the bread for toast exceedingly thin but use plenty of butter. 
 Take a pint of cherries that are stemmed and put into a kettle with one- 
 half of a pound of sugar and a very little water. Stew the fruit tender 
 and cover the toast with the fruit and syrup, and set away on ice till cold. 
 Other fruit may be used in the same way. Nellie B. 
 
 ZWIEBACH. 
 
 This is a German name for a toast made from rusks which are split in 
 slices one-half of an inch thick and dried in a very slow oven until dried 
 through and turned yellow. They make good cream toast. Vienna bread 
 may be dried in the same way. M. Hoover. 
 
170 TOAST. 
 
 BEEF TONGUE TOAST. 
 
 The tongue of beef makes a fine toast. Grate a boiled tongue, mix 
 parsley, salt and pepper with it and make a paste of it by adding the yolks 
 of eggs. Keep it hot but not boiling; place it on toast as thin as can be 
 made, sprinkle cracker crumbs over and set it in the oven till ready. 
 
 Mrs. Kate Wren. 
 
 KIDNEY TOAST. 
 
 Chop parsley and a little shallot and place them in a pan with two 
 small kidneys after first chopping the kidneys very fine. Take off the 
 outer skin and the sinews of the kidneys before mincing them. Fry the 
 whole in butter. Then add a tablespoonful of Worcestershire sauce, 
 sprinkle in a teaspoonful of flour and boil for three minutes, salt and pep- 
 per to taste. Butter thin slices of toast, cover them with this mince, and 
 over that lay a thick covering of bread-crumbs mixed with a little grated 
 Parmesan cheese. Let them stand in a quick oven for ten minutes and 
 then they are done. Mrs. Pamelia Montfort. 
 
 CREAM TOAST MADE OF BROWN BREAD. 
 
 Toast to a golden brown one-half of a dozen or more slices of entire 
 wheat or graham bread and dip into a sauce made as follows: One pint 
 of cream and milk mixed, a lump of butter and a pinch of salt. Put into 
 a granite pan and let come to a boil but not boil. Now stir in a little 
 flour first stirred to a cream with a little cold milk and when it boils drop 
 in the toast, one piece at a time. Let it simmer a couple of moments and 
 it is ready to serve. C. A. D. 
 
 LEMON TOAST. 
 
 Slice bread and dip it into milk a cupful of which has been beaten up 
 with the yolks of two eggs. Fry the bread a light brown. Take the 
 whites of two eggs, beat to a froth, add one-quarter of a cup of sugar, the 
 juice of one-half of a large lemon and a cupful of boiling water. Pour 
 over the toast and serve. Mrs. M. Chandler. 
 
 CODFISH TOAST. 
 
 Pick up a small quantity of freshened codfish. Slice an onion and fry 
 in an ounce of butter. Then add the fish with water to cover. Slice three 
 fresh tomatoes and add to the mixture cooking the whole one-half to 
 three-quarters of an hour, adding a very little cayenne. Pour it over but- 
 tered toast. Mrs. Mary Goodrich. 
 
TOAST. 171 
 
 FRENCH TOAST. 
 
 Beat two eggs, salt and a cupful of milk and dip thin slices of bread 
 into this, and then plunge into hot butter; fry to a golden brown and 
 serve hot. Mrs. P. LaPointe. 
 
 TOAST— A LA DUCHESSE. 
 
 Beat one ^gg, a coffee-cupful of milk and a little salt and sugar 
 together. Soak stale bread in this, and put on a gridiron or toaster, and 
 brown both sides. Butter the slices and serve with jelly. 
 
 Mrs. Catherine Kenney. 
 
 TOASTED ENGLISH MUFFINS. 
 
 Open the sides of the muffin, exactly in the middle, for one-half of an 
 inch. Insert the toasting-fork and toast it lightly. Then pull it apart, 
 lay butter on each one-half and close the muffin. Put it on a hot plate. 
 If more than one is needed, lay the rest on top, but it is better not to 
 toast more than two at a time as they are nicer hot. These are fine 
 served with maple syrup. Mrs. F. Evans. 
 
 DEVILED TOAST. 
 
 Use whole wheat or brown bread one day old or over, cut in thin 
 slices and toast slowly until a golden brown. Spread with butter to each 
 tablespoonful of which has been added one-quarter of a teaspoonful of 
 dry mustard, one-quarter of a teaspoonful of paprika and eight drops of 
 onion juice. Sprinkle with a little grated cheese and set in a hot oven 
 for three minutes. Mrs. Edmonds. 
 
 APPLE TOAST. 
 
 Peel, core and quarter one-half dozen apples, and cut them in slices; 
 put a piece of butter the size of an ^gg in a saucepan, add the apples and 
 throw over them five small tablespoonfuls of powdered sugar and two of 
 water. Stew quickly. Fry slices of bread a nice yellow color in a little 
 butter, place on a dish, cover with a little sugar and the apples. Serve 
 hot. L. J. E. 
 
 ANCHOVY TOAST. 
 
 Make nicely browned toast, two inches wide and four inches long. 
 Spread with anchovy butter while hot. Set a moment in the oven and 
 serve at once. D. A. V. 
 
172 TOAST. 
 
 SALHON TOAST. 
 
 Cut slices of* bread, trim off the crusts, and toast to a golden brown; 
 butter and lay on each slice a very thin slice of smoked salmon; sprinkle 
 with pepper, lay over a sheet of buttered paper, and place in a hot oven 
 for five minutes. Serve hot for breakfast or luncheon. H. J. L. 
 
 CAVIAR ON TOAST. 
 
 Caviar is not liked by everyone but is becoming quite a fashionable 
 dish. Buy it in cans of the grocer. Prepare as many slices of toast of 
 white bread as desired; place in a saucepan two tablespoonfuls of caviar 
 and one tablespoonful of cream, heat for two minutes, stirring carefully. 
 Pour this mixture over the toast and serve hot. 
 
 BEEF MARROW ON TOAST. 
 
 This is a strengthening dish. Put some pieces of marrow in a sauce- 
 pan of well-salted boiling water and let them remain for one minute. 
 Drain off the water; take out the marrow, spread it on some pieces of 
 toasted bread, place in the oven, and cook for six minutes. Sprinkle 
 over salt and pepper and serve hot. 
 
 STUFFED ROLLS. 
 
 Procure some small fresh rolls, long in shape. Cut in two lengthwise, 
 scoop out most of the soft part. Mix well one teaspoonful butter, one 
 dessertspoon potted ham, half a hard-boiled egg chopped fine, one radish 
 sliced thin, two leaves lettuce cut up small. Spread this on both sides of 
 rolls and close them. Serve on a napkin. Mrs. George Campbell. 
 
SANDWICHES are the sole dependence of the picnicker. They are 
 also much used at luncheons, afternoon teas, etc. When nicely 
 made they are very appetizing. White, graham, brown bread, or rolls, may 
 be converted into sandwiches, and each according to the individual taste. 
 There is no limit to theii^ filling, for eggs, meat, fowl, fruit, fish, salads, 
 jams and chopped nuts are all pressed into service. Their shape can be 
 varied; they may be cut in circles, or rolled like omelets, but the most 
 common form is the square or triangular. 
 
 The materials used in a sandwich should be minced or sliced as fine 
 as possible so that they may be eaten with little trouble, and the season- 
 ing should be added to the filling. Butter should be of the finest quality, 
 and spread so smoothly that it will not flake off when the sandwich is 
 handled. Graham, rye, or brown bread is very tender and nutritious, 
 and many prefer them to the white. A square loaf cuts up nicely. But 
 no sandwich should have the crust left on, and the slices composing it 
 should be thin and of equal size. 
 
 When fish is used it should be pounded to a paste and mixed with 
 another paste made of hard-boiled eggs, cream, and butter, seasoned. 
 
 LETTUCE SANDWICHES. 
 
 Sprinkle fresh crisp lettuce leaves with a little salt and lay them a few 
 
 moments in a folded napkin, then lay them between slices of bread that 
 
 have been buttered. Spread over a dressing of Mayonnaise or not, as 
 
 preferred. Mrs. L. Kay. 
 
 OLIVE SANDWICHES. 
 
 Stone and chop olives and mix with Mayonnaise. Butter the bread, 
 
 which must be cut very thin. Either white or brown bread may be used. 
 
 A Western Girl. 
 BAKED BEAN SANDWICHES. 
 
 Beat one-half of a cup of baked beans to a smooth paste. Add one- 
 half of a teaspoonful of chopped parsley and celery, one-quarter of a tea- 
 spoonful of onion juice and made mustard enough to just cover the end of 
 a teaspoon. Spread between slices of graham or rye bread. 
 
 Mrs. Cornie Lawson. 
 173 
 
174 SANDWICHES AND CANAPES. 
 
 •♦RAHONA" SANDWICHES. 
 
 These are fancy bits used at a company luncheon in honor of Helen 
 Hunt Jackson's pretty Indian story and are well worth the trouble of 
 making. Chop about equal quantities of figs, dates, raisins, citron or any 
 candied fruits and a tiny bit of candied peel. Place lightly in a square or 
 round mold the shape of the sandwiches and pour over it crab-apple jelly. 
 Move a fork gently through the mass to be sure the jelly settles all 
 around the fruit. Set the mold in a cold place until firm; then turn out 
 and cut off in thin slices. Serve on thin bits of New England brown bread 
 very lightly buttered. California Girl's Favorite. 
 
 TURTLE SANDWICHES (FOR HALLOWEEN AND CHILDREN'S PARTIES). 
 
 Cut as many thin slices of brown and white bread as are desired for 
 sandwiches, trim off the crust and shape into three and one-half inch 
 squares. Butter lightly and spread carefully between two slices any fill- 
 ing desired — meat, cheese, nut or fruit. Now slice lengthwise into halves 
 some small cucumber pickles (sweet or sour), and stick one of these in 
 each corner of the sandwich for the feet of the turtle, and a tiny one for 
 the tail. Run a toothpick through a narrow and short piece of bread and 
 stick it in the opposite end of the sandwich from the tail. On the end of 
 the toothpick put a thin piece of a small carrot cut crosswise. Behold! 
 you have the turtle. Serve singly on individual plates with olives made 
 after the fashion of Natural History Objects. Mrs. A. E. Fowler. 
 
 EQQ SANDWICHES. 
 
 Pound the yolks of eggs with a small quantity of butter in a mortar 
 
 and add cheese, also well pounded. Make into sandwiches. 
 
 Jane Hall. 
 EGG SANDWICHES— No. 2. 
 
 Boil six eggs ten minutes, throw them into cold water, take off the 
 shells and cut them into slices; prepare thin slices of bread and butter, 
 place the eggs between; season with salt, pepper, and a little dry mustard; 
 trim and cut the sandwiches. Mrs. Fuller. 
 
 BOSTON GIRL'S SANDWICH. 
 
 One slice each of white and brown bread, cut thin and buttered, 
 spread well with mashed Boston-baked beans, thinly strewn with finely- 
 chopped mustard pickles, or salted water cress or the petals of nasturtium 
 flowers. A. F. P. 
 
SANDWICHES AND CANAPES. 175 
 
 JAM SANDWICHES. 
 
 Mix the yolks of two eggs very smoothly with a tablespoonful of flour 
 and a tablespoonful of ground rice, add a small pinch of salt, a tablespoon- 
 ful of sugar, one-half of a pint of thick cream, and one-quarter of a pint 
 of new milk. Beat the whites of the eggs to a firm froth, add them last 
 of all, and beat the mixture for four or five minutes. Butter two large 
 plates, put in the mixture, and bake in a quick oven until it is set and 
 lightly browned. Spread jam over one of the cakes and lay the other 
 upon it, the browned part uppermost. Sift sugar over it before serving. 
 Jam sandwiches are eaten either hot or cold. Mrs. Tessie Dunn. 
 
 GAME SANDWICHES. 
 
 Cut the meat in very thin slices from partridges, grouse or any game 
 that has been roasted and shred some celery. Lay the meat on delicately 
 thin fresh toast — it should be crisp, and not tough — strew celery over and 
 season well with tartar sauce. Mrs. Frances Leeds. 
 
 GERMAN SANDWICHES. 
 
 Use graham or rye bread. Butter plentifully and put mustard on it. 
 Then add a layer of chopped olives over and one of cottage cheese last. 
 
 Mrs. James Graham. 
 HOT BEEF SANDWICHES. 
 
 Bruise and scrape raw beef. Spread it between two slices of 
 bread, with salt and pepper. Place the whole on a griddle; heat 
 thoroughly over live coals, or take slices of hot roast beef and lay between 
 slices of bread and dip over a spoonful of gravy. Mrs. May Nelson. 
 
 BEEF AND POTATO SANDWICHES. 
 
 Fry slices of cold corned-beef very lightly and spread on each side a 
 heavy layer of mashed potatoes, press it down on the meat with a knife. 
 Dip the whole in ^gg and bread-crumbs, fry them in drippings a very 
 light brown and serve hot. Mrs. Caroline Dill. 
 
 DUCK SANDWICHES. 
 
 These must be made of the smoked breasts of ducks cut in very thin 
 slices. Cut hard-boiled eggs into thin rings, lay over the duck, squeeze a 
 little lemon juice over them, a sprinkle of salt and pepper, and cover them 
 with well-buttered slices of bread and butter. Mrs. C. Choate. 
 
170 SANDWICHES AND CANAPES. 
 
 CHICKEN AND HAM SANDWICHES. 
 
 Mince cold chicken and add a little minced cold ham. Stir In a cup 
 of boiling gravy. Set the whole before the fire for a few moments. Cut 
 slices of old bread with a round tin cutter and fry them. Spread a layer 
 of the fowl and ham between two of them, add a small piece of cheese 
 and butter made into a paste. Run the sandwiches in the oven, which 
 should be pretty hot, for five minutes. Serve them hot on a folded napkin 
 at tea-time. Mrs. Connie Larkin. 
 
 DATE SANDWICHES. 
 
 Take some fine Turkish dates, and mince them fine. Add a little 
 water, cooking them in a double boiler till they are soft and past}-. Add 
 a little lemon juice, one-half of a teaspoonful. Cool the dates and spread 
 on thinl}^ cut bread. Sprinkle with finely chopped hickory nuts, and 
 cover with buttered bread. Mrs. Mary Lennan. 
 
 HICKORY NUT AND BANANA SANDWICHES. 
 
 To one-half of a cupful of chopped hickory-nut meats add about two 
 bananas sliced. The banana must be firm and not over ripe. Spread 
 between thin slices of brown bread. Delicious. Mrs. R. A. Brown. 
 
 ANNIVERSARY OR VALENTINE SANDWICHES. 
 
 Have white and brown bread one day old. Prepare by spreading 
 the end of the loaf with soft butter or mayonnaise dressing and cutting off 
 in thin wafer-like slices until the requisite amount has been cut. Then 
 with a heart-shaped cooky-cutter cut from each slice of brown bread, a 
 generous heart and from each white slice a diamond-shaped piece. Have 
 read}' some pounded nuts and any two kinds of filling that you prefer. 
 On a slice of the spread brown bread put athinlaj^er of one kind of filling, 
 cover with a slice of the brown bread. Use the other kind of filling on 
 the white bread and cover with the white bread. Prepare a number in 
 this way, then reverse the order. J. T. G. 
 
 APPLE AND CELERY SANDWICHES. 
 
 Peel and chop very fine two large, tart apples and one-half of a dozen 
 of the small inside stalks of celery; sprinkle lightly with salt; spread 
 between thinly cut slices of buttered brown bread. Julia Brown. 
 
 4 
 
SANDWICHES AND CANAPES. 
 
 NUT SANDWICHES. 
 
 Chop equal quantities of pecan meats and sour apples. Spread 
 between two slices of thin, buttered bread. Spread lightly with mayon- 
 naise. Very appetizing. Amy Smith. 
 
 WELSH RAREBIT SANDWICHES. 
 
 Take mild cheese and put it into a mortar with two ounces of butter, 
 a teaspoonful of mustard, pound well and dilute with good cider vinegar. 
 Spread the mixture between slices of bread. Mrs. F. Holly. 
 
 CHICKEN SALAD SANDWICHES. 
 
 Prepare chicken salad (see recipe for chicken salad). Cut slices of 
 bread very thin, remove crusts, spread very thinly with the salad and press 
 together. Jane. 
 
 CUCUMBER SALAD SANDWICHES. 
 
 Very nice to serve with fish course for dinner. Slice cucumbers very 
 thin, put on them a dressing of olive oil, lemon, salt and a dash of red 
 pepper. Let stand one hour; lay between thin small squares of white 
 bread. Serve at once. Mrs. F. Jones. 
 
 FISH SANDWICHES. 
 
 Cut bread and butter as for other sandwiches, place thin scallops of 
 any fish on the slices, and instead of mustard use tartar sailce. Put a 
 layer of finely-sliced lettuce on the top of the sauce, and cover with bread 
 and butter. Serve cut into squares. Thin slices of harb-boiled eggs may 
 be added. M. T. Thomas. 
 
 HAM SANDWICHES. 
 
 Slice ham very thin, slightly butter bread and put a slice of ham 
 between. Lettuce leaf put on top of ham is an improvement. 
 
 Juliette. 
 
 CLUB HOUSE SANDWICHES. 
 
 (Excellent.) 
 
 Toast thin slices of brown or white bread; butter lightly and layover 
 thin slices of crisp fried bacon. Lay on another thin slice of toast then 
 thin slices of chicken well seasoned, another slice of buttered toast and 
 then a thin layer of cucumber pickle sliced crosswise. On top of this put 
 another slice of buttered toast, and you have a sandwich fit for a prince. 
 
 GuNTHERS, Chicago. 
 
178 SANDWICHES AND CANAPES. 
 
 SARDINE CANAPES. 
 
 Take sardines, the yolks of three or four hard-boiled eggs, a little but- 
 ter, mustard, pepper, and vinegar, slices of toast. Cut some slices off a 
 roll neatly into oval or octagon shapes. Toast slightly, or fry in oil or 
 butter till they are of a nice yellow color. Strip the sardines of the bones: 
 lay one-half of them aside, and pound the other to a smooth paste with 
 the eggs and butter. Add the mustard, pepper and vinegar. When 
 these ingredients are well mixed, spread the paste over the prepared 
 slices of toast. On the top lay the other one-half of the sardines, cut 
 into small strips, stand them in the oven and serve very hot. 
 
 Mrs. M. Waters. 
 
 PLAIN CANAPES. 
 
 Toast thin slices of bread from which the crust has been removed, 
 and butter them a very little. Either potted meat or fish can be spread 
 over them. The grated cheese that comes in little jars makes nice ones. 
 Place two slices together and cut into strips before bringing to the table. 
 
 Mrs. Herman. 
 
 JEFFERSON CANAPES. 
 
 Trim three slices of bread evenly, toast a light brown and lay them on 
 a platter. Slice lean cooked ham thin with a little mustard on it and place 
 on each slice also a layer of cooked mushrooms and tomatoes. Dredge 
 grated Parmesan cheese on top, and strew fresh bread-crumbs over the 
 whole. Place in a hot oven for ten minutes. Lay on a heated dish, cover 
 with a folded napkin and serve. Mrs. J. L. Walters. 
 
 OYSTER CANAPES. 
 
 Select one-half dozen large oysters and chop them quite fine. To 
 their bulk add a teaspoonful of fine bread-crumbs, a piece of butter as 
 big as a walnut and one-quarter of a cup of very thick cream. Season 
 with salt and pepper. Let it simmer over the fire a few minutes. Butter 
 some slices of bread one-eight of an inch in thickness and lay them on a 
 hot dish. Pour the mixture over the bread and serve hot. 
 
 Mrs. Frederic Monteith. 
 
THERE are but few housewives who consider a dinner complete 
 to-day without cheese of some kind in some form. 
 
 Many kinds, however, are considered a luxury even by the well-to-do, 
 owing to the fact that they are made across the water and duty on them 
 is high. Americans have tried to imitate the making of native European 
 cheese and in some instances have succeeded, but in others have failed. 
 
 The monopoly of the trade on the Roquefort cheese, is still retained 
 by France. This cheese comes from the town of the same name, south- 
 west of Paris. It is made from cow's milk and the little green specks in it 
 are merely coarse crumbled bread which the peasants throw in when mak- 
 ing the cheese. After the cheese is made it is carried to cellars regularly 
 prepared where it is left to cure. 
 
 Brie cheese originally came from the town of Brie, north of Paris. 
 It, too, is made of cow's milk. Unlike the Roquefort, however, it has been 
 successfully imitated in America. At the present time very little is 
 imported from France. The Limburger cheese which was once manufac- 
 tured abroad is to-day made very successfully in this country. The Edan 
 cheese is still brought to this country in large quantities. So far, Ameri- 
 cans have never been able to imitate the Hollanders in making it. The 
 Parmesan cheese, so much desired by French chefs, is made only in Italy. 
 Sago cheese, made from the milk of goats, is manufactured in Switzer- 
 land. The cheese mostly made in America is that known as English 
 cheese. Americans have quite solved the method of making it to perfec- 
 tion. To-day more of our cheese is exported to England than has ever 
 been imported from that country to America. 
 
 HOW TO KEEP CHEESE MOIST. 
 
 Cheese dries very fast and soon becomes too hard for the table. 
 Anything that excludes the air will prevent its drying. Keeping it under 
 glass is a good method, but an easier and surer one is to take cheese-cloth, 
 
 179 
 
180 CHEESE AND CHEESE DISHES. 
 
 dip it in white wine, squeeze it nearly dry and wrap the cheese in it. It 
 does not impair its flavor in the least. When cheese becomes very hard, it 
 is fine for macaroni, as it can be grated easier. 
 
 CREAM CHEESE. 
 
 Put five quarts of the last milking of a cow, called strippings, in a 
 granite pan with two tablespoonsful of rennet. When the curd comes 
 strike it down with the skimmer to break it. Let it stand two hours; spread 
 a cheese cloth on a sieve and drain upon it; salt and break the curd a little 
 with the hand; put it into a press with a two-pound weight upon it. After 
 standing twelve hours, bind a linen cheese-cloth round. Turn every day 
 till dry; rubbing the outside with butter and let gradually ripen. 
 
 Domestic Cheese Maker. 
 
 COTTAGE CHEESE. 
 
 When the milk which has been left over sours so as to be clabbered, 
 place it in a tin pan and set it over a pan of hot water. Heat it very 
 slowly, so that the whey may become separated from the curd. If it boils, 
 the curd will be tough. Strain it through a cloth, and press out the whey. 
 Stir in a little butter, cream and salt till it is moist enough. Work it well 
 with a spoon till it is smooth, then make it into little pats for the table. 
 
 E. S. A. 
 CHEESE OMELET. 
 
 Beat one ^^% a little, add a teaspoonful of melted butter, one tea- 
 spoonful of cheese grated fine, a little salt and pepper. Melt another tea- 
 spoonful of butter, add the mixture and cook until dry. Do not stir it. 
 Roll the omelet, and sprinkle with grated cheese. B. A. Thwing. 
 
 CHEESE OMELET— No. 2. 
 
 Three eggs, four tablespoonfuls of grated Parmesan cheese, one 
 ounce of butter. Beat the eggs well and stir the cheese into them; season 
 with salt, pepper, and mustard. Melt the butter in an omelet pan, and 
 when hot pour in the mixture. Proceed as in plain omelet. 
 
 Mary Renno. 
 FROMAGE, DRESSED. 
 
 Moisten eight or ten ounces of good cheese, broken into small bits, 
 with one-half of a pint of thick cream. Rub it smooth in a mortar and 
 add two eggs, with the white of one, both beaten together, and a pinch of 
 cayenne. Bake in a moderate oven for fifteen minutes. A, C. M. 
 
CHEESE AND CHEESE DISHES. 181 
 
 TOASTED CHEESE. 
 
 Melt one-half of a pint of grated cheese very gradually in a gill of 
 sweet cream over the fire and as soon as it is hot remove, and stir in the 
 yolk of one ^^^ with a piece of butter the size of a hickory nut and a 
 little pepper. Toast small squares of bread and butter them. Lay the 
 slices on a platter over a dish of hot water, spread the cheese over the 
 toast, and serve soon, or the cheese will grow tough. 
 
 Mrs. Mariette Purvie. 
 
 NEUFCHATEL CHEESE. 
 
 Have one Neufchatel cheese, one teacupful ot sugar, grate a lemon 
 rind and use with it one-half of the juice, one-half of a teacupful each of 
 rolled cracker crumbs and currants, four eggs, one tablespoonful of melted 
 butter, one-half of a teacupful of cream or rich milk, one-half of a nutmeg 
 grated and one salt-spoonful of salt. Mix the cracker crumbs dry with 
 the cheese, first removing the wrapper and taking off the thin skin on the 
 outside of the cheese; crumble the cheese and cracker crumbs well 
 together, beat eggs well with the sugar and add, following with the butter 
 and cream. If the cream is very rich the butter may be omitted. Put in 
 lemon, nutmeg and currants. Mix all well together and put into well- 
 buttered patty pans lined with puff paste. Bake twenty minutes in a quick 
 oven. They will puff up, but must not be permitted to get too brown. 
 
 Mrs. Serah Chichester. 
 
 CHEESE PUDDING. 
 
 In a cup of new milk dissolve a piece of butter the size of a walnut 
 and pour over a tablespoonful of bread-crumbs; let it soak, then add two 
 eggs well beaten, and one-half of a pound of finely-grated cheese. Pour 
 the mixture into a well-buttered mold and bake in a quick oven. Serve 
 as hot as possible. E. J. A. 
 
 RAHEQUINS OF CHEESE PASTRY. 
 
 When there is a puff paste left after making pies and tarts roll it out 
 lightly, and sprinkle over it grated cheese. Fold the paste in three, and 
 sprinkle every fold with the cheese. Cut shapes out with an ordinary 
 pastry-cutter, brush them over with the beaten yolk of an ^^"g, and bake 
 in a quick oven. W. T. M. 
 
182 CHEESE AND CHEESE DISHES. 
 
 MELTED CHEESE. 
 
 Grate one-half of a pound of good creamery cheese, add five eggs and 
 one-half of this quantity of butter, and stir all together over a moderate 
 fire, till the eggs are set. Slice bread and toast it brown, Eat with the 
 cheese, which must be served very hot, Mrs. Ida Gregg. 
 
 ESCALLOPED CHEESE. 
 
 One cupful of cheese, chopped fine, two well-beaten eggs, one cupful 
 of milk, one cupful of cracker crumbs, one-half of a salt-spoonful of salt. 
 Stir well together, turn into a buttered dish and bake in a quick oven. 
 
 Marion Miller. 
 
 CHEESE FONDU. 
 
 Boil one-quarter of a pint of milk and stir into it till melted one ounce 
 of butter. Pour it upon one-half of a teacupful of fine bread-crumbs. 
 Soak a few minutes, add one-half of a teacupful of grated cheese, the 
 yolks of two eggs, and a little salt. Butter a souffle tin, and tie round it, 
 to make the sides higher, a band of buttered paper. Just before putting 
 the souffle into the oven, dash in the whites of three eggs which have been 
 whisked to a firm froth. Bake in a quick oven till the center is firm, and 
 serve, Mrs. Scoville. 
 
 CHEESE FONDU— No. 2. 
 
 The ingredients are one-quarterof a pound of grated cheese, two eggs, 
 three tablespoonfuls of butter, one tablespoonful of vermicelli, one-half pint 
 of milk, one-half teacupful of bread-crumbs. Boil the vermicelli in the 
 milk and pour over the bread-crumbs in a pie dish. Melt the butter and 
 stir it in. Beat the eggs and add with salt and pepper the vermicelli and 
 cheese, beating briskly the whole time. Add a teaspoonful of baking- 
 powder and bake in a quick oven for one-half hour. Serve at once. 
 
 Fannie Laughlin. 
 
 CHEESE CANAPES. 
 
 Cut a stale loaf of bread into slices one-quarter of an inch thick. 
 Divide these into pieces two inches long, and one inch wide, and fry them 
 in hot butter or oil till they are a bright golden color. Spread mustard 
 thinly on each piece, lay over that some cheese, and put in a quick oven 
 until the cheese is dissolved. Serve as hot as possible. 
 
 Mrs. Fanny Bell. 
 
CHEESE AND CHEESE DISHES. 183 
 
 POTATO CHEESE-CAKES. 
 
 Grate the thin rind of two lemons, pound them well with two table- 
 spoonfuls of finely-sifted sugar and four tablespoonfuls of potato which 
 has been boiled until it has become floury. Stir in two tablespoonfuls of 
 clarified butter and when smooth add the yolks of two and the white of 
 one Qgg. Line tart tins with a light crust, rather more than one-half fill 
 them, and bake in a quick oven. It takes about twenty minutes to do 
 them. Mrs. Fronie Evans. 
 
 LEMON CHEESE=CAKES. 
 
 One ounce of butter, the juice and rind of two lemons, two tablespoon- 
 fuls of sugar, a well-whipped &gg. Mix well and place on back of stove 
 to get thoroughly heated, but not boil. Then add a teaspoonful of grated 
 cheese to each quantity placed in patty pans, and bake quickly. 
 
 Mrs. S. Thwait. 
 
 PLAIN CHEESE=CAKES. 
 
 Take two tablespoonfuls of flour, one pint of milk and boil to a paste. 
 When cool add one-half of a pound of grated cheese, four eggs, three 
 tablespoonfuls of sugar, a piece of butter the size of a walnut, salt, and 
 one-quarter of a pound of dried currants that have been washed and 
 drained. Mrs. A. Hill. 
 
 GROUND RICE CHEESE=CAKES. 
 
 Mix one tablespoonful of ground rice smoothly with two tablespoon- 
 fuls of milk and one-quarter of a pint of boiling milk. Stir the mixture 
 three or four minutes till thick, adding an ounce of butter and four large 
 lumps of sugar, which have been well rubbed on the rind of a fresh 
 lemon. When cold, stir in the yolks of three eggs, well beaten, and a 
 dessert-spoonful of lemon juice. Line some patty pans with a puff paste, 
 three-parts fill with the mixture, and bake in a quick oven. The cheese- 
 cakes may be dusted over with powdered cinnamon or grated lemon rind 
 before being baked. F. E. P. 
 
 CHEESE SANDWICHES. 
 
 Cut cheese in slices about one-quarter of an inch thick and lay 
 between slices of bread that are well buttered. The cheese can be grated 
 and used in the same way, but in the latter case, it must be rubbed to a 
 paste with butter. H. F. L. 
 
184 CHEESE AND CHEESE DISHES. 
 
 CHEESE STRAWS. 
 
 Mix two ounces of grated Parmesan cheese, two ounces of fresh but- 
 ter, two ounces of flour, an ounce of creamery cheese, and the yolk of an 
 ^gg into a stiff paste. Flavor the mixture with cayenne, salt and a little 
 pounded mace. Roll this out thin, cut it into fingers about four inches 
 long and one-half of an inch wide, bake them for a few minutes in a quick 
 oven and serve cold. They should be piled on a dish in transverse rows. 
 Nice for luncheons. Jane Hathaway. 
 
 WELSH RAREBIT. 
 
 Have ready one pound of rich cheese, grated. Rub the bottom of a 
 dish with a piece of onion. Put in the cheese, add one tablespoonful of 
 tomato catsup, one tablespoonful of Worcestershire sauce, one-half table- 
 spoonful of salt, four shakes of cayenne pepper and two level tablespoon- 
 fuls of butter. Stir until it begins to melt, then add gradually four 
 tablespoonfuls of ale or beer. When it is soft, smooth and creamy, pour 
 it over toasted bread or toasted crackers. E. D. Wells. 
 
 MORNING RELISH. 
 
 Take one-quarter of a pound of fresh cheese, put it in a pan with a 
 cup of milk and bring to a boil. Then add one-half of a teaspoonful of 
 salt and one-half of a teaspoonful of dry mustard, a dash of pepper, butter 
 the size of an egg. Roll three soda crackers fine, stir briskly a few min- 
 utes and turn into a heated dish. Nancy Crowell. 
 
 CHEESE SOUFFLE. 
 
 Four eggs, one-quarter of a pound of cheese, one-quarter of a pound 
 of butter. Grate the cheese and beat it well with the butter and j^olks of 
 the eggs. Season with salt and cayenne pepper. Whisk the whites to a 
 stiff froth and stir in lightly. Bake in a deep dish for one-half hour. 
 
 Mrs. Susie Knight. 
 CHEESE CUSTARDS. 
 
 Six tablespoonfuls of grated cheese, two tablespoonfuls of butter, four 
 eggs, one cup of milk with a teaspoonful of corn-starch stirred into it, salt 
 and pepper to taste. Beat the eggs very light and pour upon them the 
 heated milk (with a pinch of soda), having thickened with the corn-starch. 
 Wh'le warm add butter, pepper, salt and cheese. Beat well and pour into 
 g**eased custard cups. Bake in a quick oven about fifteen minutes or 
 until high and brown. Serve at once, as a separate course, with bread 
 and butter, after soup or before dessert. C. A. R. 
 
CHEESE AND CHEESE DISHES. 185 
 
 CHEESE NEUVEAU. 
 
 Pieces of bread should be cut as if for the table, thinly buttered, and 
 placed in a frying-pan. Sprinkle salt very lightly over them and add a 
 thick layer of grated cheese. Then another layer of bread and salted 
 cheese, and when the pan is full pour over a cup of good, rich milk. 
 Cover closely and stand on the side of the stove where it will steam slowly 
 for twenty minutes or one-half of an hour. Turn on a hot platter and 
 serve at once. This is an excellent luncheon dish and deserves to become 
 popular. B. O. C. 
 
 BAKED CHEESE. 
 
 (Relish.) 
 
 Take one-half of a pound of cheese, nine snow-flake crackers (pulver- 
 ized) and one and one-half tablespoonfuls of butter. Put the butter into 
 a baking-pan, then sprinkle one layer of crackers and one layer of grated 
 cheese. Over this sprinkle one tablespoonful of sugar and a little salt 
 and pepper. Continue the process with a layer of each (except butter, 
 salt and pepper) until it is one and one-half inches thick; then add enough 
 sweet milk to wet. Put in the oven and bake until sufficiently dry to cut 
 in blocks two and one-half inches square. Serve hot on toast. 
 
 Nannie Jones. 
 
 SLIP. 
 
 Slip is bonny-clabber, without its acidity, and so delicate is its flavor 
 that many like it as well as ice-cream. Prepare it thus: Make one quart 
 of milk moderately warm, stir into it one dessert-spoonful of the prepara- 
 tion called rennet; set it away to cool; it will be then as stiff as jelly; 
 make it only a few hours before using or it will be tough and watery; 
 when possible set dish on ice after it has jellied. Serve with powdered 
 sugar, nutmeg and cream. Prudence M. S. 
 
 MACARONI AND CHEESE. 
 
 Take one-half of a package of macaroni, break into pieces two inches 
 in length. Simmer twenty minutes in plenty of salted water. Drain, 
 then put a layer in the bottom of a buttered baking-dish, then upon this 
 put a thin layer of grated cheese and bits of butter, then another layer of 
 macaroni and so on till dish is full, leaving the cheese layer on top; 
 sprinkle with cracker crumbs. Pour over the whole a cupful of cream or 
 milk and bake a golden brown. A. M. P. 
 
186 CHEESE AND CHEESE DISEIES. 
 
 CHEESE. 
 
 (German.) 
 
 Three quarts milk, salt, caraway seed. 
 
 The milk must be fresh and rich. Put each quart in a separate dish; 
 after it has thickened remove the cream and prepare it as for cottage 
 cheese, drain it well to separate it from all the whey. When this is done 
 take a granite colander, sprinkle the bottom with salt and caraway seed, 
 on this put a layer of curds (one quart), next one of cream, again salt and 
 caraway seed and one of curds until all is used up. The last layer must 
 be of curds; let it stand two or three days, then turn out and serve. 
 
 Fraulein. 
 MOTHER'S CREAM CHEESE. 
 
 Scald the quantity of milk desired, let cool a trifle, then add the ren- 
 net (see directions on the packages of "Prepared Rennet"). When the 
 curd is formed take out without breaking and lay on a cheese-cloth 
 supported on all sides so that it will drain; and then put it under a 
 light press for one hour; now break the curd gently with the fingers 
 into small pieces, put in a cloth and press for an hour; take out, rub with 
 fine salt, let lie on a board for an hour, and wash in cold water; then 
 let drain, and in a day or two the skin will look dry; put some sweet grass 
 under and over and it will soon ripen. E. M. C. 
 
 CHICAGO CHEESE STRAWS. 
 
 Roll some puff paste very thin, sprinkle over with grated cheese, fold, 
 roll out, and sprinkle again; then repeat the process and place on the ice 
 to harden. When cold roll out to an oblong flat one-eight of an inch 
 thick, place it on a baking sheet and, with a knife, cut into strips five 
 inches long and less than one-quarter of an inch wide. Bake and serve 
 piled in triangles or squares. M. L. C. 
 
 SAGE CHEESE. 
 
 Pound the tops of fresh young sage leaves with the same quantity of 
 spinach leaves, and squeeze out the juice. Add this to some extract of 
 rennet and stir into the milk a sufficient quantity to suit the taste. When 
 the curd comes, break, salt it, put into the vat, press for a few hours, take 
 out of press and then rub and turn the cheese every day for two weeks. 
 
 E. A. M. 
 
OVER FIFTY WAYS TO COOK THEM. 
 
 THERE is probably no one article of food that enters so frequently 
 into the composition of dishes for the table as do eggs. Their 
 value as food is well known, the nutriment in them as well as their ease 
 of digestion entitling them to be considered as one of the most useful 
 articles for daily use. In some households they are the principal break- 
 fast dish, and the variety of ways in which they can be used greatly 
 enhances their value. 
 
 HOW TO TEST GOOD AND BAD EGGS. 
 
 A sure test of the freshness of an Qgg is to immerse it in water. 
 Should it sink to the bottom and lie on its side it is good but if the egg is 
 stale, it will float or stand upon one end. 
 
 The "candling" process consists in looking through the egg at a light, 
 or holding it between you and the sun. If it shows up clear and spotless 
 so that the yolk can be perceived, it is good, otherwise, it is not; also, in 
 shaking an egg. if it makes a sound it is not a good egg and should be 
 rejected. 
 
 HOW TO PRESERVE EGGS FOR WINTER USE. 
 
 In many households eggs are regarded as expensive, and so they are, 
 perhaps, but not when the amount of real nutriment they contain is con- 
 sidered. Xo other food can take their place at the same price. We give 
 below three methods of preser\"ing them. 
 
 TO PRE5ER\ E EGGS (METHOD No. i). 
 
 Procure a new and clean wood box the size that will hold the quantity 
 desired to pack away — and lay all over the bottom a la3-er of common 
 salt about one inch thick. Now, have ready the eggs — fresh as fresh can 
 be and pack them in rows placing the small ends down. When layer is 
 complete put in salt until eggs are covered and then put on another layer 
 of eggs. Continue until box is full, cover and put away in dr)-, cool, dark 
 closet. If fresh eggs are put in, fresh eggs will come out. G. P. 
 
 isr 
 
188 EGGS. 
 
 TO PRESERVE EGGS (METHOD No. 2). 
 
 For every three gallons of water, put in one pint of fresh slacked lime 
 and one-half pint of common salt; mix well, and let the crock be about 
 one-half full of this fluid, then with a dish let down your eggs into it, tip- 
 ping the dish after it fills with water, so they roll out without cracking the 
 shell, for if the shell is cracked the e.gg will spoil. Lay a piece of board 
 across the top of the eggs, and keep a little lime and salt upon it. They 
 must always be kept covered with the brine. Be sure that eggs are fresh. 
 If fresh they will keep two and three years. This is the method sailors 
 often use. C. S. F. 
 
 TO PRESERVE EGGS (METHOD No. 3). 
 
 Dissolve sufficient gum arabic in water to make rather a thick liquid. 
 Soon as possible after the eggs have been laid, coat them thoroughly with 
 it, then place them in a box filled with powdered charcoal; when required 
 for use wash off the coating. Mrs. Mary Goodrich. 
 
 EGGS COOKED WITHOUT BOILING. 
 
 By this simple process eggs are lighter for delicate stomachs than by 
 plunging them into boiling v/ater. Heat a basin with boiling water till it 
 is thoroughly hot; then turn off the water and put the eggs to be cooked 
 into it, moving them round so that every part shall receive the heat. 
 Have ready a kettle of boiling water, pour this over the eggs, and cover 
 the basin to prevent any steam from escaping. In twelve minutes they 
 will be perfectly cooked. B. A. Cook. 
 
 STEAMED EGGS. 
 
 Break one-half dozen eggs into separate cups, and have ready a 
 w.ell-buttered dish, into which each Qgg should be placed carefully. Cover 
 the dish to prevent the heat from escaping, and set it over a pan of boiling 
 water, first putting small bits of butter lightly over the top of the eggs. 
 When they are set sufficiently, sprinkle them with a little salt and serve 
 with fried ham or sausages. It takes four minutes to set. 
 
 Mrs. Lyell. 
 SOFT-BOILED EGGS. 
 
 Put the eggs in boiling water and let boil for three minutes. Take 
 them from the fire, and let stand in the water one minute to set the whites. 
 Another way is to put the eggs into cold water, and leave them over the 
 fire until the water boils, when the whites will be set. 
 
 Nellie Sammons. 
 
i 
 
 DISHES FROM THE FIELD AND (iARDEN. 
 
 The more a man follows nature, and is obedient to her laws, the longer he will live; the 
 farther he deviates from these, the shorter will be his existence. — Ilvfilinid. 
 
EGGS. 191 
 
 EGGS A LA HAVANA. 
 
 Take eight eggs, two ounces of butter, two small Spanish onions, six 
 tomatoes, one-half teacupful of bread-crumbs, one-half pint of stock. 
 Boil the eggs ten minutes, cut them into slices, chop the onions and toma- 
 toes, season with pepper and salt, and fry them with the crumbs in the 
 butter. Add the stock and stir for ten minutes after it boils. Place the slices 
 of eggs in the liquid and warm them through. Mrs. Charlotte May. 
 
 EGGS BAKED WITH ASPARAGUS. 
 
 Cut two dozen stalks into inch pieces, using care in removing all the 
 hard part; boil until tender in salted water, drain and put into a baking- 
 dish; pour over them one cupful of drawn butter, break six eggs on the 
 top, put a piece of butter on each one, and a light sprinkle of salt and pep- 
 per, put in a quick oven and cook until the eggs are firm; serve at once. 
 
 Mrs. Alice Heaton. 
 DEVILED EGGS. 
 
 Cut in two, crosswise, one dozen hard-boiled eggs. Remove the 
 yolks carefully, mash them very fine and season sparely with mustard, 
 vinegar, salt, pepper and a tablespoonful of melted butter. Chicken 
 minced very fine m'ay be added if desired. Be sure that the mixture is 
 sufficiently moist and that it is not "lumpy." Fill the spaces in the whites 
 of the eggs with the spiced yolks; smooth it even with top; sprinkle with 
 chopped parsley; garnish with the same and serve cold. Excellent dish 
 for picnic. Jane Bradley. 
 
 EGGS SERVED IN CUPS. 
 
 Butter the required number of cups, break an egg or two, as desired, 
 into each one, salt to taste, then cover and place over the fire in a pan of 
 boiling water. Let water boil until the eggs are sufficiently cooked. 
 Serve in same cup. Teacups will answer the place of regular poachers if 
 one has not the poachers at hand. Mrs. L. H. Roether. 
 
 EGG BUTTER. 
 
 To three well-beaten eggs add one pint of molasses, Orleans or 
 sorghum. Boil until it thickens. Excellent. Harriet Malott. 
 
 EGGS EN MARINADE. 
 
 Mix equal quantities of water and good meat gravy, two tablespoon- 
 fuls of each with a teaspoonful of vinegar and a seasoning of pepper and 
 salt; put it into a stew-pan and stir in gradually two well-beaten yolks of 
 
192 EGGS. 
 
 eggs. When it thickens, and before it boils, have ready half a dozen 
 nicely-poached eggs, and pour the sauce over them. Garnish with pars- 
 ley. It takes ten minutes. Hannah Reynolds. 
 
 DROPPED EGGS. 
 
 Have the water in the saucepan boiling hard. Break gently the eggs, 
 one at a time, into it, being very careful not to injure the yolks. With a 
 spoon dip the hot water over them till a skin or crust has formed. Take 
 them out with a skimmer, lay on a flat dish, slightly salting them, and 
 garnish the platter with parsley. Mary A. Wheeler. 
 
 EGGS HAITRE D'HOTEL. 
 
 Slice and fry Spanish onions in butter, but do not let them brown. 
 Add a little flour, hot milk, chopped parsley, salt, and white pepper, and 
 let the sauce thicken. Cut eggs that have been boiled for ten minutes 
 into quarters, lay them in the sauce, when hot, arrange the eggs neatly in 
 a dish and pour the sauce over them. Aunt Polly. 
 
 EGG PASTEL. 
 
 Beat six eggs, add three tablespoonfuls of cheese and one tablespoonful 
 of butter and mix well together. Warm the mixture in a stew-pan over a 
 gentle fire and stir until it is thick. Serve on buttered toast. 
 
 Minnie K. 
 EGGS REVUELTOS. 
 
 Six eggs, two tablespoonfuls of thick cream or rich gravy, one teacup- 
 ful of cauliflower. Cook the cauliflower till tender; break the eggs into 
 a pan with the cream, season with salt and pepper and place over a gentle 
 fire; add the cauliflower and stir the mixture till it thickens. Serve with 
 sippets of fried bread. Mushrooms, asparagus or other vegetables can be 
 used instead of cauliflower. Mrs. Lettie Holly. 
 
 EGGS A LA nODE. 
 
 Remove the skin from one dozen tomatoes, medium size, cut them 
 up in a saucepan, add a little butter, pepper and salt; when sufficiently 
 boiled, beat up five or six eggs and just before served turn into the sauce- 
 pan, with the tomato, and stir one way for two minutes, allowing them 
 time to be well done. Eliza Martin. 
 
 BAKED EGGS. 
 
 Place a very little beef drippings in the pan, get it quite hot; break in 
 the eggs as if for frying. Salt them and set in hot oven a few minutes, 
 when they will be done. Eat with buttered toast. E. Farrar. 
 
EGGS. 193 
 
 HUNGARIAN EQQS (DELICIOUS). 
 
 A piece of butter the size of a walnut, small onion chopped fine, one 
 
 pint of tomatoes strained, one-half pound of mild cheese, three eggs, salt, 
 
 cayenne to suit taste. Place the butter in a pan (after having the water 
 
 boil to heat the pan), let it melt, add onion and cook until soft. (If one 
 
 does not care for the onion, only the flavor, it can be removed before 
 
 adding the tomato.) Now add the tomato, let it come to a boil, add 
 
 cheese cut fine, stir until it is smooth; now break in the eggs and stir hard 
 
 until the eggs are done; care should be taken to break the yolk in stirring, 
 
 or it will result in a hard lump; serve on crackers or buttered toast. 
 
 Adelaide. 
 FONDA (CANADIAN STYLE). 
 
 Take six eggs, two tablespoonfuls of flour, one teacupful of milk, one 
 tablespoonful of butter. Whip the whites of the eggs to a stiff froth; beat 
 the yolks. Mix the flour smooth in a little milk and stir it into the 
 remainder; add it with the butter to the yolks; mix the whites lightly with 
 them. Pour into a well-greased omelet tin, and bake in a moderate oven 
 for fifteen minutes. Sprinkle with powdered sugar and cinnamon, or with 
 grated Parmesan cheese and serve immediately. Mrs. C. O. D. 
 
 EQQS MEJIDOS. 
 
 Six eggs, two tablespoonfuls of sugar. Beat the eggs well, add sugar 
 and a small cupful of boiling water. Beat the whole together a second 
 time. An excellent drink for an invalid. P. B. Smith, M. D. 
 
 EQQ RISSOLES WITH HAM. 
 
 One-half of a pound of ham or salt pork or bacon should be cut into 
 small dice and fried gently until cooked. Break in six eggs and stir once 
 or twice. When the eggs are sufficiently cooked, place on a dish, and 
 serve very hot. Marian Somers. 
 
 HARD-BOILED EGOS SERVED COLD. 
 
 Six eggs, salad oil, vinegar. Boil the eggs for ten minutes, throw 
 them into cold water and take off the shells. Serve them whole, or cut 
 into slices, with oil, vinegar, salt and pepper. C. E. Lamb. 
 
 HARD-BOILED EQQS AND QIBLET SAUCE. 
 
 Eggs that have been boiled hard may be cut in two the long way of 
 the ^gg. Place them on a platter and pour over them a sauce made of 
 chicken giblets or else some left-over turkey gravy, J. E. Town. 
 
194 EGGS, 
 
 FRIED EGGS. 
 
 Put a good quantity of oil or butter into a shallow pan, and when it 
 boils break the eggs carefully into it and fry till the whites are crisp; serve 
 on a platter and trim with parsley. J- O. Roberts. 
 
 PICKLED EGGS. 
 
 Have the eggs hard boiled, and, after removing the shells, put them 
 in pickled blood-beet juice until the whites become colored; cut length- 
 wise and serve as a relish. Lillie. 
 
 PICKLED EGGS— No. 2. 
 
 To a quart of vinegar add one ounce of whole ginger, one teaspoon- 
 ful of cloves, one blade of mace, and one teaspoonful of whole pepper. 
 Boil the spices for five minutes in the vinegar and let stand three days; 
 then strain the vinegar; boil the eggs to be kept for ten minutes, throw 
 them into cold water and take off the shells; when they are cold put them 
 into jars and cover with the vinegar. C. E. Millington. 
 
 OMELET SOUFFLE. 
 
 Take three eggs, two ounces of butter, one dessert-spoonful of 
 
 chopped parsley, one salt-spoonful of chopped onion, one pinch of dried 
 
 herbs. Beat the whites of the eggs to a very stiff froth; mix the yolks 
 
 with the parsley and a little salt and pepper. Stir the herbs gently into 
 
 them and proceed as in a plain omelet. Double the omelet and serve 
 
 immediately. Mrs. N. Heaton. 
 
 SPANISH OMELET. 
 
 Mince very fine enough ham, fat as well as lean, as will fill a small 
 
 teacup and add two finely-chopped tiny onions, such as are used for 
 
 pickling. Beat six eggs, stir the ham into them and fry the omelet the 
 
 usual way, folding it over when done. Garlic can be used in place of 
 
 the onions, but this M^ould be too strong for most palates. 
 
 Annie Thomas. 
 ROYAL CREAHED EGGS. 
 
 Boil six eggs and cut in slices. Make a sauce by creaming one level 
 tablespoonful of butter with two and one-half tablespoonfuls of flour and 
 adding one pint of cream or cream and milk; let boil three minutes. Mix 
 in thoroughly a teaspoonful of salt and one shake of pepper. In a granite 
 basin put a layer of cream, then a layer of eggs; another layer of cream, 
 and so on. Sprinkle rolled cracker over the top, dot with pieces of butter 
 and brown in the oven. Mrs. A. Cavanaugh. 
 
 i 
 
BGGS. 195 
 
 EGG SALMAGUNDI. 
 
 Take six eggs, two ounces of butter, one teacupful of thick cream, 
 one tablespoonful of chopped mushrooms, one lamb's sweetbread. Melt 
 the butter in a stew-pan. Chop the sweetbreads and fry them white with 
 the mushrooms in the butter. Beat the eggs, mix with the cream, and 
 pour them into the stew-pan. Stir over a gentle fire until the mixture 
 thickens. Serve with croutons of fried bread. Mrs. May Wharton. 
 
 CREAMED EGGS— No. 2. 
 
 To five or six eggs that have been well whipped to a froth add gradu- 
 ally one-half pint of cream, and, while mixing add a teaspoonful of salt. 
 Butter a mold and pour in the mixture. It may be baked gently in the 
 oven till set, or placed over a pan of boiling water. When turned out of 
 the mold, a rich brown gravy should be poured round it. 
 
 Mrs. Fannie Smith. 
 
 EGGS WITH BROWN SAUCE. 
 
 Poach or fry as many eggs as you wish and place them on a flat dish. 
 Pour over them plenty of brown butter sauce. L. P. J. 
 
 FRICASSEED EGGS. 
 
 Two tablespoonfuls of butter, one tablespoonful of flour, a sprig of 
 parsley, one-half dozen minced mushrooms, one-half pint white stock 
 (veal or chicken), one-half dozen hard-boiled eggs (sliced). Put the but- 
 ter into the chafing dish; when melted add flour (stirring constantly), 
 parsley cut fine, mushrooms and stock. Simmer five minutes and add 
 eggs; boil up once and serve hot. Kate Ray. 
 
 POTTED EGGS. 
 
 Take the yolks of six hard-boiled eggs, one ounce of butter, one tea- 
 spoonful of anchovy sauce, a little salt and cayenne pepper. Pound the 
 eggs and butter well together in a mortar, then add the salt and cayenne 
 pepper, and lastly the anchovy sauce. Honora McGrath. 
 
 FRIED EGGS AND TOMATOES. 
 
 Break six eggs gently into a pan with plenty of butter and fry until 
 the whites are crisp. Cut six tomatoes in halves and fry them in the 
 butter. Lay them in a dish, sprinkle with pepper and salt, and lay the 
 eggs over them. Serve them very hot. J. E. Taber. 
 
196 EGGS. 
 
 FONDU AU GRATIN. 
 
 Melt three tablespoonfuls of butter, stir in a tablespoonful of flour and 
 mix well. Add the yolks of four eggs and one-quarter of a pint of milk 
 and let it simmer for two minutes, stirring all the while; then take it from 
 the fire. Shred four ounces of cheese into thin slices and stir into the 
 mixture; season with salt and pepper. Beat two of the whites of the eggs 
 to a stiff froth and stir them in gently. Fill a shallow tin, sprinkle with 
 bread-crumbs. Break over them the remainder of the butter in small 
 pieces, and bake in a moderate oven for one-half hour. 
 
 Mrs. Frances Reed. 
 
 SUNSHINE EQQS— MOONSHINE EGGS. 
 
 Melt a little butter in an omelet pan, sprinkle salt on it and break into 
 it the number of eggs required. Fry these over the fire for two minutes 
 till they are poached, and be careful to turn up the edges to keep them 
 from spreading too far. Before sending them to the table sprinkle pepper 
 over them, and cover them with tomato sauce. Eggs prepared in the 
 same way and sprinkled over with grated cheese, are called moonshine 
 eggs. Mrs. M. A, Burns. 
 
 SWEETflEAT TORTILLA. 
 
 Take four eggs, one ounce of apricot or pineapple preserve, three 
 tablespoonfuls of butter. Warm the butter in a saute pan; beat separately 
 the whites and the yolks of the eggs, mix them gently together, add the 
 preserve and beat them again; pour the mixture into the butter and 
 brown it lightly on one side, turn it with a plate and brown the other side; 
 the pan must be kept moving to prevent sticking. Mrs. H. O. Lane. 
 
 EGG TOAST. 
 
 Butter the toast and pour over it a sauce made of milk thickened with 
 flour and seasoned with butter, pepper and salt; add the whites of eggs 
 chopped fine, then grate the yolks over the top. Mrs. J. M. Stone. 
 
 EGGS ON TOAST. 
 
 Put two quarts of water over the fire, and when it comes to a gentle 
 boil add one-half teaspoonful of salt. Break in six eggs, taking care not 
 to injure the yolks. Let them cook for five minutes. Have some toasted 
 bread, slightly buttered, on a hot platter. Remove the eggs from the 
 water with a skimmer and lay them on the toast and serve hot. 
 
 Mrs. Sara Cook. 
 
 1 
 
EGGS. 197 
 
 COLUMBUS EGGS. 
 
 Peel the shells from a dozen hard-boiled eggs and cut each egg in 
 
 two around the center, cutting off also a little piece from one end so that 
 
 they can stand on end as did the famous &gg which Columbus handled; 
 
 pulverize the yolks and mix with some finely minced chicken, smoked 
 
 tongue or lean ham; moistening with a little fresh butter or vinegar and 
 
 seasoning to the taste with salt, pepper and mustard. Fill with this the 
 
 empty whites, taking care not to break them; press the two parts together 
 
 and stand on a platter so that they will have the appearance of eggs that 
 
 have not been dissected. The filling which remains over and above the 
 
 capacity of the whites of the eggs to accommodate, may be made into a 
 
 dressing by adding a little vinegar to it and pouring over the eggs. 
 
 E. J. C. 
 SPANISH EGGS. 
 
 Boil for twenty minutes a teacupful of rice in two quarts of boiling 
 water containing a tablespoonful of salt; drain through a colander and 
 add a tablespoonful of butter; spread the rice thin on a hot platter and 
 place on top of it six dropped eggs. Serve at once. D. A. V. 
 
 EGGS, SWISS STYLE. 
 
 Cover the bottom of a dish with two ounces of fresh butter and on 
 this scatter grated cheese; drop the eggs upon the cheese without break- 
 ing the yolks; season to taste. Pour over the eggs a little cream and 
 sprinkle with about two ounces of grated cheese; set in a moderate oven 
 for about fifteen minutes. M. B. C. 
 
 SCRAMBLED EGGS— No. 2. 
 
 Break the eggs into a warm, buttered spider, being careful to avoid 
 breaking the yolks; add a little salt and butter or cream; as soon as they 
 begin to whiten stir carefully from the bottom until they are cooked as 
 desired. L. S. M. 
 
 POACHED EGGS, SPANISH STYLE. 
 
 Heat an earthen pan slowly and melt in it a tablespoonful of butter; 
 add a teaspoonful of salt, a smaller quantity of pepper and a small onion 
 minced very fine; or, instead of the onion, use parsley and sweet herbs or 
 a combination of all together. Drop in the eggs one at a time; do not stir, 
 but let them brown a little; turn carefully and brown on the other side. 
 In Spain and Mexico they are served in the dish in which they are cooked 
 and as hot as possible. 
 
198 EGGS. 
 
 OMELET A LA POULARD. 
 
 Beat six eggs for five minutes, and season with salt. Melt a teaspoon- 
 ful of butter in an omelet pan over a clear moderate fire, and when it is 
 warm pour in the eggs. Let the pan rest a moment to set them, then 
 shake it gently and continually to prevent sticking; when the edges are 
 slightly set, run a thin sharp knife round them and revolve the pan in such 
 a manner that the omelet will revolve in a contrary direction. When the 
 surface begins to set, slide it on a hot dish and fold it in half. Serve 
 immediately with, if desired, a little sifted sugar over it. It should be 
 a pale golden color. Tourist. 
 
 EQQ OriELET. 
 
 Three eggs, one tablespoonful of minced parsley, pepper and salt to 
 taste. Melt a piece of butter the size of an &gg, over the fire and turn in 
 the omelet. Then stir with a spoon constantly. When it begins to set do 
 not stir but shake the pan well. Double up the omelet with a spoon and 
 shake the pan till the under side of the omelet is a golden brown in color. 
 Turn it out on a heated dish. Mrs. L. Cutler. 
 
 RUM OMELET. 
 
 Make a very soft sweet omelet; when on the dish pour over some 
 rum and sugar, send it to the table and then have it set on fire, basting 
 frequently to keep it alight. P. F. W. 
 
 TORTILLA WITH PARSLEY. 
 
 Beat nine eggs well and add a tablespoonful of chopped parsley, a 
 teaspoonful of chopped onion, and a little pepper and salt; melt three 
 ounces of bu.tter in a saute pan, and make three separate tortillas with the 
 eggs, using one-third of the melted butter for each one; roll them tightly 
 and cut each in half; cover with Qgg and bread-crumbs; put the rest of 
 the butter in the pan and when boiling fry the tortillas brown. Serve 
 with plenty of fried parsley. Mrs. Nathan Hoffman. 
 
 EGGS ESCALFADOS. 
 
 Six eggs, one ounce of butter, one tablespoonful of cream or milk. 
 Butter a deep dish, sprinkle with salt, and break the eggs carefully into it, 
 keeping each separate. Melt the remainder of the butter and while it is 
 hot stir it into the cream. Pour it over the eggs, cover closely, and bake 
 in a moderate oven for ten minutes. B. T. Clifford. 
 
EGGS. ,199 
 
 EGOS (NUREMBERG STYLE). 
 
 Put an &gg in boiling water and let it simmer gently for ten minutes. 
 Take it out, remove the shell, and dip it in batter. Fry it in hot butter 
 until it is browned all over, then dip it in again, and repeat this until the 
 ball is sufficiently large. Serve on a hot dish, and pour wine-sauce over it. 
 
 F. C. Phelps. 
 TORTILLA WITH FRENCH BEANS. 
 
 Cook a cup of French beans till tender, drain them; warm two table- 
 spoonfuls of butter in a saute pan and fry the beans. Season with salt and 
 pepper. Beat four eggs and pour them into the pan. Bake it till they 
 are set and one side begins to color. Turn the tortilla with a plate and 
 let the other side set. Serve hot. Mrs. Geo, Roth. 
 
 EGGS AND BACON. 
 
 Cut twelve slices of bacon very thin, and fry until crisp; take them out 
 and keep hot in the oven. Break six eggs separately into the boiling fat 
 and fry until brown. Serve with the eggs laid over the bacon, and small 
 fried sippets of bread placed round. Hash can be used instead of bacon. 
 
 J. Porter. 
 ONION EGGS. 
 
 Boil six eggs hard, slice three of the eggs, white and yellow together; 
 cut three onions in slices, fry in butter, lay them on a platter; place the 
 sliced eggs over them, cover so as to keep hot; grate the three remaining 
 eggs, mix them with a little salt and a trifle of cayenne pepper; boil up 
 in a little cream and pour this over the eggs and onions; delicious. 
 
 Mrs. M. Fox. 
 CELERY EGGS. 
 
 Six hard-boiled eggs, let cool and chop not very fine; one bunch of 
 celery chopped fine, season with pepper and salt, add three rolled crack- 
 ers and one cupful of milk; fry in hot butter. Mrs. T. Webber. 
 
 EGGS— ATLANTIC CITY STYLE. 
 
 Soak one pint of stale bread-crumbs in one pint of sweet milk; beat 
 eight eggs very light and mix with the bread-crumbs. Have ready a hot 
 pan, two tablespoonfuls of butter and pour in the e.gg mixture; season 
 with salt and pepper, stirring often. Cook as quickly as possible without 
 burning. Serve on a hot platter and garnish with parsley. 
 
 Mrs. Dagett. 
 
200 EGGS. 
 
 EQQS— COLORADO STYLE. 
 
 Take one cup of bread-crumbs and soak in one cup of milk. Beat 
 five eggs very light and stir with the soaked crumbs, beating five minutes. 
 Have ready a saucepan in which is one tablespoonful of butter, thoroughly 
 hot; pour in the mixture, season with pepper and salt and quickly stir with 
 a fork for three minutes. Serve at once. A. C. M. 
 
 STUFFED EQQS— A LA HOT SPRINQS. 
 
 Hard-boiled eggs cut crosswise, the yolks removed and mashed fine; 
 add to yolks two teaspoonfuls of butter, one of cream, two drops of onion 
 juice, salt and pepper to taste; mix all thoroughly and fill the eggs with 
 the mixture and put together; with the filling that is left add one well- 
 beaten Ggg. Cover the eggs with this mixture and roll in cracker crumbs. 
 Fry a light brown. J. I. C. 
 
 DEVILED EQQS— No. 2. 
 
 One dozen eggs, one-half teaspoonful of French mustard, two heap- 
 ing tablespoonfuls of cold boiled ham, one tablespoonful of olive oil, salt 
 and cayenne to taste. Boil the eggs fifteen minutes, then place them in 
 cold water and let stand one-half hour; this prevents the whites from 
 turning dark. Remove the shells and cut lengthwise. Take out yolks 
 and rub to a smooth paste with the mustard and oil, then add the ham, 
 salt and pepper, and mix thoroughly. Fill the hollowed whites with this 
 mixture and serve on water-cress. A. P. C. 
 
HAFING DISH 
 
 AND 
 
 RECIPES FOR SAME 
 
 HOW TO PREPARE A MEAL WITH A 
 CHAFING DISH AND KETTLE. 
 
 MANY times a host or hostess feels called upon to set forth an appe- 
 tizing yet quick meal. Oftentimes, too, persons require a late 
 luncheon, something just before retiring, or something upon their return 
 after an evening out. On all such occasions, a chafing dish is indispen- 
 sable and can be used quite as elegantly by a gentleman as a lady. 
 
 Perhaps you desire to ask what chafing dish to get — well, there are a 
 number that are good but I prefer the one made by S. Sternan & Co. It 
 is simple and is fitted out with the asbestos lamp, enabling one to increase 
 or diminish the heat. 
 
 Fill the chafing dish lamp with alcohol, light, place over it the lower 
 pan half filled with water; place the top pan in the lower one and all is 
 ready for a dainty meal. 
 
 SUNDAY NIGHT EGGS. 
 
 Beat up four eggs as you would for an omelet and put with it four 
 tablespoonfuls of butter, salt and pepper. Stir these well with a spoon. 
 As soon as the eggs begin to stick beat them hard, and when thickened 
 serve immediately. R. Manda Myers. 
 
 CHICKEN CROQUETTES. 
 
 Four cups of minced chicken, one cup of bread-crumbs, three eggs, 
 drawn butter. Roll chicken, bread-crumbs, eggs, seasoning and (enough 
 drawn butter to moisten) into pear-shaped balls. Dip these into beaten 
 eggs and bread-crumbs; put into chafing dish and fry a nice brown. 
 
 A Bachelor. 
 CHICKEN OR VEAL FRITTERS. 
 
 Cold chicken or veal, one cup of flour, one tablespoonful of baking- 
 powder, one-half cup of milk, two eggs, salt and pepper. Beat eggs thor- 
 
 201 
 
202 CHAFING DISH RECIPES. 
 
 oughly, add the milk and pour on the flour and baking-powder sifted 
 together. Beat thoroughly. Cut chicken or veal into thin slices, season 
 with salt and pepper. Dip them into the batter and fry in the chafing 
 dish. . E. W. 
 
 CURRIED EGOS. 
 
 Two tablespoonfuls of butter, two small onions (minced), two dessert- 
 spoonfuls of curry-powder, two tablespoonfuls of flour, one-half pint of 
 veal or chicken stock, two tablespoonfuls of cream, six hard-boiled eggs, 
 cut in slices. Put into chafing dish, butter and onions and cook until 
 they begin to brown; stir in the curry-powder, mix well and add flour, 
 stirring quickly all the time; then add the stock or a tablespoonful of 
 fluid beef dissolved in boiling water. When the mixture has simmered 
 for ten minutes add cream and eggs. When hot, serve. N. J. A. 
 
 FRICASSEED EGOS. 
 
 Two tablespoonfuls of butter, one tablespoonful of flour, a sprig of 
 parsley, one-half dozen of minced mushrooms, one-half pint of white stock 
 (veal or chicken), one-half dozen of hard-boiled eggs (sliced). Put the 
 butter into the chafing dish; when melted add flour (stirring constantly), 
 parsley, cut fine, mushrooms and stock. Simmer five minutes and add 
 eggs; boil up once and serve hot. F. H. 
 
 CREAMED SWEETBREADS. 
 
 One pair of sweetbreads, par-boiled, blanched and cut into small 
 pieces, one-half pint of cream, one tablespoonful of butter, one tablespoon- 
 ful of flour, salt, white pepper and a pinch of nutmeg; melt the butter over 
 boiling water, stir in the flour, and when this is well mixed, the cream; as 
 soon as the sauce is smooth, put in the seasoning and cook for five 
 minutes. Mrs. C. Kuhlman. 
 
 WELSH RAREBIT. 
 
 Take one pound of finely-shaved, good American cheese, one-third of 
 a bottle of beer; put beer into chafing dish and when good and hot add 
 cheese, one-fourth of a teaspoonful of salt, one-half teaspoonful of Cole- 
 man's dry mustard, a good dash of red pepper; mix until perfectly smooth, 
 stirring into cheese and when all is creamed serve on hot buttered toast at 
 once, as it soon spoils if cooked too much. Mrs. Marion Randall. 
 
CHAFING DISH RECIPES. 203 
 
 RAREBIT. 
 
 One-half of a pound of rich cream cheese crumbles, one teaspoonful 
 of butter put in chafing dish; when cheese begins to melt stir rapidly with 
 fork, add salt-spoonful of mustard, few grains of red pepper, moisten this 
 with ale, about one-fourth of a glass; have all mixed and pour in when 
 cheese is melted; do not let it cook after this mixture is in as it will be 
 lumpy, serve at once on fresh crackers. Mrs. R. LaDow. 
 
 CHICKEN WITH MUSHROOMS. 
 
 Put in chafing dish two tablespoonfuls of butter, one tablespoonful of 
 flour with one-half pint of milk, one gill of mushroom liquor, add one pint 
 of cold chicken; cook three or four minutes, add one-half can of mush- 
 rooms, sliced; cook three minutes longer; then add very slowly the yolks 
 of two eggs; salt and pepper, stirring all the time. Serve on toast. 
 
 Thressa Ryder. 
 
 TOMATOES AND EGOS. 
 
 Three eggs, butter the size of a walnut, one-half of a can of tomatoes, 
 one-half of a small onion, cut in fine pieces, small tablespoonful of flour, 
 salt and red pepper to taste. Stew the tomatoes and onion together in 
 the chafing dish for five minutes, then stir in the butter and flour made 
 into a paste. Add the eggs, which have been broken into a bowl and 
 stirred lightly with a fork. Add seasoning, then stir constantly until 
 rather thick and take away from the boiling water at once. Serve on hot 
 buttered toast. L. P. Miles. 
 
 FROGS' LEGS. 
 
 Frogs' legs, gill of cream, three tablespoonfuls of butter, pepper, salt, 
 two tablespoonfuls of flour. Put the butter in the chafing dish and stir in 
 the flour until smooth, then add the cream. Season the frogs' legs with 
 salt and pepper, put them in the chafing dish; cover and cook about 
 twenty minutes. If necessary, add a little more cream. G. D. 
 
 TOMATOES AND MUSHROOMS. 
 
 One pint of cooked tomatoes, one-half pint of mushrooms, one table- 
 spoonful of bread-crumbs, one tablespoonful of butter, pepper, salt and 
 buttered toast. Put into the chafing dish; when mushrooms are cooked 
 serve on the buttered toast. H. F. J. 
 
204 CHAFING DISH RECIPES. 
 
 OYSTER PAN ROAST. 
 
 One dozen large oysters, one tablespoonful of butter, one-half pint of 
 oyster juice, two slices of toast, salt and pepper. Put butter in the chafing 
 dish; as it creams add oysters and juice seasoned with salt and pepper. 
 Cover and cook two minutes. Serve on hot toast moistened with juice. 
 
 L. G. R. 
 OYSTER 5AUTES. 
 
 One dozen of large oysters, butter, pepper and salt. Drain the juice 
 from oysters thoroughly, butter the chafing dish, and when very hot place 
 the oysters in single layers. When brown on one side turn and brown 
 the other side; while cooking keep adding a little butter. This^ with the 
 juice of the oysters, forms a brown skin in the chafing dish; season with 
 pepper and salt and when browned serve oysters and skin very hot. 
 
 K. J. B. 
 nUTTON, CLUB STYLE. 
 
 Mutton can be cooked in the chafing dish, using the leg slices. Keep 
 it turned constantly, until it is cooked to taste. Turn off the flames. 
 Spread currant jelly over it. Season with pepper and salt. Do not for- 
 get to trim away all the fat. T. J. Goode. 
 
 OYSTER STEW. 
 
 Put two dozen oysters and their juice in the pan with one-half a pint of 
 water and a little pepper. As soon as they boil up remove them, skim, 
 add one pint of milk, two tablespoonfuls of butter and heat them once 
 more. Pour into a hot dish. Mrs. J. Hurie. 
 
 HACARONI WITH EGGS. 
 
 One-half of a cupful of cold boiled macaroni, two tablespoonfuls of 
 canned mushrooms cut in slices, three eggs, butter the size of a walnut and 
 one-half cup of milk, salt and pepper to taste. Heat the milk in the chafing 
 dish, add the butter, then the eggs, which have been well mixed together, 
 then the macaroni, mushrooms and salt. Stir over the boiling water six 
 or eight minutes. Serve with hot milk biscuits buttered. H. B. 
 
 ROE OF SHAD. 
 
 The ingredients are: shad roe, two tablespoonfuls of butter, one 
 tablespoonful of lemon juice, yolks of two hard-boiled eggs, one cup of 
 grated bread, parsley (chopped), pepper, salt. Put the butter into the 
 
CHAFING DISH RECIPES. 205 
 
 chafing dish, add the roe (after boiling it ten minutes in salted water), and 
 break up lightly with a fork, add the eggs, mashed fine, bread-crumbs, 
 parsley, pepper and salt, stirring till mixed; add lemon juice just before 
 serving. Hannah Smith. 
 
 LOBSTER A LA NANTES. 
 
 It requires a large lobster, one tablespoonful of butter, a gill of wine, 
 three eggs, one-half pint of cream. Take the lobster, cut in small slices, 
 put in chafing dish with butter, season well with pepper and salt. Now 
 pour the wine over it, cook ten minutes, add the beaten yolks of eggs and 
 the cream; let all come to a boil and serve immediately. Fannie G. 
 
 OHELET. 
 
 Four eggs, one teaspoonful of butter, four tablespoonfuls of milk. 
 Put butter in the chafing dish and when it is heated pour in the eggs after 
 thoroughly whipping them with the milk. When cooked roll the edge 
 quickly over until all is rolled up. Georgiana LaP. 
 
 FINNAN HADDIE. 
 
 Take one-half of a finnan haddie, pick-up and cook in fresh butter, 
 adding a cup of pure cream, one hard-boiled egg cut in small squares, the 
 yolk of a raw egg and one teaspoonful of grated cheese. Thicken with a 
 cream sauce, season with salt and pepper. Cook slowly for ten minutes. 
 Serve in a chafing dish with small pieces of dry toast. Bo O. H, 
 
 SCALLOPED OYSTERS. 
 
 Melt one tablespoonful of butter in the chafing dish and add one- 
 quarter of a cup of cream. Put in a layer of oysters drained, and sprinkle 
 over them rolled crackers, add another layer of oysters and a layer 
 of crackers and some small pieces of butter. Season with salt and 
 pepper. Cover and cook ten minutes, G. A. Lilly, 
 
 ANCHOVY TOAST. 
 
 Previously prepare thin slices of buttered toast with anchovies spead 
 upon thenio Keep hot. Put into the chafing dish a tablespoonful of 
 butter with which is mixed a teaspoonful of dry mustard, two tablespoon- 
 fuls of tomato sauce, one teaspoonful of mushroom sauce. As soon as 
 thoroughly mixed lay in this sauce, which should be of smooth texture and 
 rich in color, slices of four hard-boiled eggs, with a little salt and cayenne 
 
2()<; CHAFING DISH RECIPES. 
 
 pepper strewn over them. When heated, pour over the anchovy toast, 
 being careful not to break the sHces of eggs. There will be but little 
 sauce, but what there is will be very appetizing. Sarah Bryan. 
 
 DEVILED EGGS ON TOAST. 
 
 Five hard-boiled eggs, butter the size of a walnut, one-half pint of 
 milk, two teaspoonfuls of flour, heaping tablespoonful of grated cheese, a 
 dash of dry mustard. Take one spoonful of olive oil, salt, red and black 
 pepper; mix the yolks, the mustard, olive oil and condiments together in 
 a bowl with the back of a silver spoon till smooth. Put the milk, the 
 butter with which the flour has been mixed, the whites of the eggs cut up 
 very fine, and the salt, all into the chafing dish. Stir steadily till boiling 
 hot. While attending to this, let some one spread thick over slices of but- 
 tered toast the paste, then the cheese, and last the hot white sauce and 
 serve. Delia Martin. 
 
 SHRinPS A LA NEW YORK. 
 
 Take four tablespoonfuls of butter, a quart of shrimps, two table- 
 spoonfuls of flour and a quart of milk. Season with salt and pepper. The 
 butter must be melted in the chafing dish, then the flour and seasoning 
 stirred in, also the milk. Wash and dry the shrimps, cut them in pieces 
 and add to the dish. After five minutes' stirring they are ready to be 
 served. ' Mina Murdie. 
 
 DRIED BEEF. 
 
 First let the dried beef stand a short time in cold water, to draw out 
 the salt. Then melt two tablespoonfuls of butter in a chafing dish and 
 put in one-half pound of dried beef shaved very thin and one-half cupful 
 of milk and cream. Let it simmer ten minutes and stir in one egg. 
 When the eggs are cooked it is done. H. A. Hampton. 
 
 CREAMED OYSTERS. 
 
 One pint of select oysters thoroughly drained, one pint of milk, one 
 small tablespoonful of butter, one even teaspoonful of corn-starch, salt and 
 pepper to taste. Heat the milk to boiling, mix butter and corn-starch 
 together and stir in. When boiling add the oysters, which have been 
 brought to the boiling point. Stew until the oysters are well filled out, 
 with the edges curling, and serve on thin slices of graham toast, buttered. 
 
 P. G. Graham. 
 
DELIGHTS FOR THE OLD AND YOUNG. 
 Directions for the above are all contained within this book. 
 
i 
 
CHAFING DISH RECIPES. 209 
 
 MINCED CRAB. 
 
 Take about a pint of crab meat, one hard-boiled Qgg, chop very fine, 
 add one tablespoonful of butter and one-half pint of pure cream. Season 
 thoroughly, place in pan, and cook for eight or nine minutes. Thicken 
 with a cream sauce, and when cooked thoroughly add a glass of sherry; 
 serve in chafing dish. Mrs. W. B. Pachaly. 
 
 VENISON STEAK. 
 
 Have a steak of venison cut quite thin. Take one-quarter of a pound 
 of butter, one-half glass of currant jelly, one glassful of sherry, salt and 
 pepper to taste. Mix the butter and jelly together in the chafing dish and 
 when melted lay into it the steak which has had the pepper and salt scat- 
 tered over it, turn the steak several times until it is quite done, then pour 
 over the sherry; cover closely two minutes and serve immediately. 
 
 L. C. Mellen. 
 STEWED VEAL. 
 
 Cut two pounds of veal into squares. Set on fire to boil, and as soon 
 as it does so, change the water, putting in only enough to cover. Add 
 salt, pepper, a whole onion with three cloves stuck in it, a small bunch of 
 aromatic herbs, one-half of a carrot, five small white onions, and one- 
 quarter of a pound of salt pork; cut up into dice-shaped pieces. Boil 
 three-quarters of an hour and take out the whole onion, herbs and carrot. 
 Mix smooth two spoonfuls of flour in a little water, add to the meat and 
 stir till it comes to a boil. Let simmer a few moments. This stew should 
 be served in a chafing dish. Mrs. P. Phillips. 
 
 CLAMS ON TOAST. 
 
 Chop fine twenty clams, add a teacupful of the liquor of the clams, a 
 piece of butter the size of an &gg, a dash of Tabasco sauce or pepper 
 sauce and salt and black pepper. Stir the butter and liquor together in the 
 blazer, add the clams and stew for eight minutes, stirring continually. 
 Add a dash of Tabasco sauce, salt and pepper. Let the whole come to a 
 boil, and pour over the hot slices of toast. Mrs. F. Frehling. 
 
 CREAMED LOBSTER A LA NEW VORK. 
 
 I 
 
 A cold boiled lobster picked in pieces, one-half cupful of butter, four 
 tablespoonfuls of cracker crumbs, rolled fine and the yolks of three hard- 
 boiled eggs, yolk of one raw ^gg and a dash of dry mustard. Mix salt 
 and pepper with the dry lobster to season it more highly, one cup of rich 
 
210 CHAFING DISH RECIPES. 
 
 milk. Mix the butter, yolks of the hard-boiled eggs and mustard to a 
 smooth paste. Heat in the chafing dish and add gradually the milk and 
 beaten yolk of the raw ^g^, then add cracker crumbs and lobster. Toss 
 the mixture about with fork and spoon until thoroughly heated. Serve 
 on toast. Mrs. Jane Merriam. 
 
 CALF'5 LIVER AND MUSHROOMS. 
 
 Take part of a calf's liver which has been stewed gently in butter and 
 a little water in the morning and cut it into small, even squares. Mix with 
 one-half pound of butter, the yolks of three hard-boiled eggs, put into the 
 chafing dish and add seasoning of salt, a very little cayenne pepper, and 
 a pinch of dry mustard. When heated, put in the liver and part of a can 
 of mushrooms sliced. When it has cooked five minutes add a small glass 
 of Madeira and serve with hot toast. Mrs. N. Sampson. 
 
 DRIED BEEF AND EGGS. 
 
 Put a piece of butter the size of a walnut in the chafing dish. Lay in 
 several slices of chipped beef and cover for three minutes. Have three 
 eggs, well beaten in a bowl and two tablespoonfuls of milk ready. As 
 soon as the beef gets hot stir in the eggs, pepper, and a little salt, stirring 
 all the time from the bottom. A little finely chopped lettuce is an 
 addition. Mrs. A. Trall. 
 
 CREAMED CHICKEN. 
 
 Boil a chicken until tender the usual way. When cold, or while hot, 
 as you prefer, place the breast in the chafing dish in which a small lump 
 of butter has melted and is just beginning to brown, heat thoroughly 
 and add one cup of rich milk. Season, and when it comes to a boil, 
 thicken slightly with flour rubbed until smooth in a little butter. As 
 soon as it comes to a boil pour over squares of toast. Emma C. 
 
 I 
 
SALADS 
 
 MEAT FISH 
 MADEOF AND 
 
 SHELL-FISH 
 
 For vegetable salads, see Part II. 
 
 SALADS of some kind have been used since 
 the earliest times, but only within the last 
 few years has the real salad grown into general 
 favor. In ancient days salads were eaten as a 
 sort of introduction to the heavier dishes that 
 garnished the table; now, they are eaten after 
 the meat course, or as the main course for the 
 Sunday night supper. Like soups, salads are of 
 two kinds: those made with meats and those made without. 
 In order that each may come in its proper place we give here the recipes 
 of only those salads which are made of meats. 
 
 Meat of all kinds should be cut into small dice or picked apart with a 
 fork and should be piled in fancy shapes on a platter — the mayonnaise 
 then spread over them, after which they are garnished with tiny lettuce 
 leaves, slices of lemon, hard-boiled eggs, capers, etc. 
 
 MAYONNAISE DRESSING (USUAL METHOD). 
 
 Put the yolk of an egg into a cup with a salt-spoonful of salt, and beat 
 until light; then add one-half teaspoonful of dry mustard and beat again. 
 Then add olive oil, drop by drop, then a few drops of vinegar and the 
 same of lemon juice. Continue this process until the egg has absorbed a 
 little more than a gill of oil; finish by adding a very little cayenne pepper 
 and sugar. English Cook. 
 
 FRENCH DRESSING. 
 
 One tablespoonful of vinegar, three of olive oil, one salt-spoonful of 
 salt and one of pepper. French Cook. 
 
 FAVORITE DRESSING. 
 
 Take a yolk of a hard-boiled egg, rub it through a sieve and put into 
 a bowl with the yolk of a raw egg, salt, pepper and a teaspoonful of pre- 
 pared mustard; stir one way with a wooden spoon, adding slowly and 
 alternately one gill of olive oil and two tablespoonfuls of vinegar. Finish 
 with a tablespoonful of chopped herbs, parsley, celery tops and chives. 
 
 Delmonico's. 
 211 
 
212 SALADS. 
 
 CREAM DRESSING (BOILED). 
 
 One cup of butter and one-half cup of sugar creamed; add one table- 
 spoonful of salt, one of mustard, a pinch of cayenne pepper. Then add 
 four eggs, one at a time, beating thoroughly. Next one cup of cream and 
 last one and one-half pints of boiling vinegar. Stand over the fire until 
 it approaches the boiling point; remove and bottle. It is nice with potato 
 salad. Mrs. M. Y. F. 
 
 BUTTER HAYONNAISE DRESSING (BOILED). 
 
 Take three gills of vinegar, one-half cupful of water; to this add 
 three-quarters of a cup of butter whipped thoroughly, two eggs well 
 beaten, one teaspoonful of flour, a dessert-spoonful of dry mustard, a pinch 
 of cayenne pepper, one teaspoonful of white pepper, one heaping tea- 
 spoonful of salt, one tablespoonful of sugar. Put the vinegar on the stove, 
 and let come to a boil. Add the other ingredients, all save the eggs, 
 which are to be added last, after coming off the stove. Whip all together 
 while simmering on the stove three minutes. When cold add one gill of 
 cream. It is then ready to bottle. This quantity will make a pint of the 
 dressing and will keep for two months. Mrs. A. Robb. 
 
 SALAD DRESSING MADE OF BUTTER. 
 
 Two whole eggs, one-half teaspoonful of mustard, one tablespoonful 
 of sugar, two tablespoonfuls of butter, one-half teaspoonful of salt, one 
 tumbler of weak vinegar or part watero Beat the eggs and add gradually 
 the different ingredients, the butter last slightly melted; set the basin on 
 the range; stir till it thickens, then add one-half cupful of sweet cream. 
 Let cool and it is ready for use. Mrs. D. Z. Brooks. 
 
 WHIPPED CREAM SALAD DRESSING. 
 
 The yolks of three eggs, seven tablespoonfuls of olive oil, one-half cup 
 of melted butter, juice of one lemon, one teaspoonful of dry mustard, 
 three teaspoonfuls of salt; cook these and when ready to use add one cup 
 of whipped cream. Anna Smith. 
 
 BOTTLED SALAD DRESSING. 
 (Excellent.) 
 
 Beat the yolks of eight eggs, add one cup of sugar slowly, beating 
 thoroughly, one tablespoonful each of salt, white pepper, a little cayenne, 
 and one-half cupful of cream or milk. Also add one tablespoonful of 
 mustard dissolved in a little boiling water, one tablespoonful of flour well 
 
SALADS. 213 
 
 mixed in part of the cream, bring to a boil one and one-half pints of vin- 
 egar; add one cup of butter. Let it come to a boil, pour in the mixture, 
 stir well for two or three minutes. When partially cool beat with egg 
 beater. When cold, bottle and put in ice-chest. Mrs. G. Galbraith. 
 
 SWEET BREAD SALAD. 
 
 Cut some cold boiled sweetbreads into small dice, place them in a 
 salad bowl and add some chopped boiled potatoes and a small quantity of 
 celery cut into pieces. Place in the refrigerator until ready to serve, pour 
 over boiled salad dressing; garnish with heart lettuce. 
 
 Mrs. a. T. Hicks. 
 
 OYSTER SALAD. 
 
 Put two heads of celery cut into tiny pieces, into a saucepan with a 
 little tender cabbage. Pour over enough boiling water to cover, salt and 
 boil for five minutes. Take out and put the strained liquor from one 
 dozen oysters into a saucepan, boil and skim, add a little vinegar and salt. 
 Put in the oysters and cook slowly for a few minutes until done, take out 
 and turn them into a basin to cool; add a little oil and vinegar to the 
 celery and cabbage, spread some of it on a dish, lay on the oysters, cover 
 with the remainder of the mixture, and over this pour a little mayonnaise 
 sauce and serve. Mrs. J. M. Booth. 
 
 HOT DANDELION SALAD. 
 
 (Good. ) 
 
 Take fresh dandelion leaves, wash in several waters, drain and arrange 
 in a salad bowl; season with salt and pepper. Break into small pieces two 
 slices of bacon and fry on the fire until done, then add the fat and all to 
 the salad. Pour into the pan two tablespoonfuls of vinegar and let it 
 heat, then pour it over and serve. Country Girl. 
 
 LAMB AND GREEN PEA SALAD. 
 
 Thoroughly wash and drain some nice lettuce leaves, break apart and 
 put them into a salad bowl. Chop some cold remains of roast lamb or 
 other cold meat, spread it over the top of the lettuce and pour on top a 
 cup of cooked, but cold, peas. Prepare a plain salad dressing with 
 oil and vinegar and season with pepper and salt. Pour the dressing over 
 the salad, and serve. Juliet. 
 
214 SALADS. 
 
 SALMON 5ALAD. 
 
 To one can of salmon take two good fair-sized heads of lettuce. 
 Wash lettuce and allow it to drain. While it drains make a dressing of 
 the yolks of four hard-boiled eggs and two yolks of raw eggs, one table- 
 spoonful of olive oil, one teaspoonful of sugar, one of mustard and one of 
 salt, one-half cup of vinegar; beat until perfectly smooth. Cut three- 
 quarters of an inch off outside edge of lettuce leaves, lay these aside, cut 
 up the balance of leaves in smaller pieces and mix with the salmon. 
 Place all in a dish and pour over the dressing. Arrange the outer edges 
 of lettuce leaves in a circle around the salad and cut hard-boiled whites 
 of eggs in rings over the top. If eggs are gently lowered into boiling 
 water and boiled just ten minutes, they will not be dark and will mash 
 more easily. M. P. Vance. 
 
 SALMON SALAD— No. 2. 
 
 Open a can of salmon, remove the skin and bones and flake fine with 
 a silver fork. To one can of salmon add one-half spoonful of salt, dash 
 of red pepper, one tablespoonful of lemon juice and one-half tablespoon- 
 ful of vinegar. Set in a cool place for two hours. When wanted place 
 the salmon on a bed of fresh lettuce leaves; cover with one-half cupful of 
 mayonnaise and serve. D, E. B. 
 
 CHICKEN SALAD. 
 
 Add to the white meat of a cold cooked chicken three-quarters of its 
 bulk of chopped celery, two hard-boiled eggs, one e^g well beaten, one 
 teaspoonful each of salt, pepper, made-mustard, three teaspoonfuls of 
 salad oil, two teaspoonfuls of white sugar, one-half teacup of vinegar. 
 Remove every scrap of fat, gristle, and skin, mince the chicken fine, cut the 
 celery into bits one-half inch long, mix them; set aside in a cool place. 
 Rub the yolks of the eggs to a fine powder, then add the salt, pepper and 
 sugar, then the oil, grinding hard, and putting in a few drops at a time. 
 The mustard must now be added. Let all stand together and whip the 
 raw eggs to a froth. Beat this into the dressing, and pour in the vinegar, 
 spoonful by spoonful, whipping the dressing well, tossing and mixing until 
 the bottom of the mass is as well saturated as the top; turn into the salad 
 bowl and garnish with the whites of hard-boiled eggs cut into rings, and 
 sprigs of bleached celery tops. Mrs. Mariette Simmons. 
 
 CHICKEN SALAD— No. 2. 
 
 Put a four-pound chicken on to cook in cold water, add one onion; 
 simmer until the chicken is very tender; when perfectly cold remove skin 
 
SALADS. 215 
 
 and cut meat into cubes. Put away in a cold place until wanted; wash 
 and cut three heads of celer}^ into pieces about one-half of an inch long; 
 put into cold water until wanted; when ready to serve, dr^- the celery and 
 mix with chicken, then mix with mayonnaise dressing. Serve on a cold 
 dish garnished with the white celery tops. Ivy Brown. 
 
 GRANADA SALAD. 
 
 Wash and drain some heads of chicoree, and arrange in a mound in 
 the middle of a dish. Peel some rather large tomatoes, divide them in 
 sections and place them around the chicoree. Boil some eggs hard; when 
 cold cut them in halves, scoop the yolks out carefully, being careful not to 
 break the whites and put them in a mortar. Pick some shrimps or lob- 
 ster, put them in the mortar with the yolks and pound to a paste. Fill the 
 hollow of the whites with paste, level it off at the top and arrange them 
 around the tomatoes. Season the mixture with salt and pepper, pour 
 over the salad some mayonnaise dressing and serve without delay. 
 
 Kinsley's, Chicago. 
 CRAB SALAD. 
 
 Combine one pint of crab meat, two stalks of celery, cut fine; one 
 hard-boiled Qg^ chopped fine and one tomato cut into small pieces; season 
 with salt, pepper and vinegar; thoroughly mix and place in salad-bowl, 
 garnishing it with crisp leaves of lettuce; dress with mayonnaise dressing. 
 
 Anna Rurk. 
 HERRING SALAD. 
 
 Eight herrings, one and one-half pounds of veal, one-half of a pickled 
 tongue (beef), six apples, six potatoes, five onions, pepper and vinegar to 
 mix. Chop everything separately. D. J. P. 
 
 LOBSTER SALAD. 
 
 Pick the meat from the body of a lobster, take out the tail part in one 
 piece, and cut it, with the contents of the claws, into slices one-quarter of 
 an inch thick. Chop the whites of two hard-boiled eggs small and rub 
 the yolks through a hair sieve. Do the same with the spawn or coral of 
 the lobster, but mix the soft part and any bits with the sauce. Pour the 
 sauce into the bowl, put in a layer of shred lettuce and small salad, and 
 place the slices of lobster, with hard-boiled eggs, quartered, and inter- 
 spersed with sliced beet and cucumber on the top. Repeat in the same 
 manner until the bowl is full, sprinkling the &gQ and coral over and 
 
216 SALADS. 
 
 between the layers. To ornament, reserve some of the hard-boiled eggs, 
 yolks and whites, arrange these, with the coral and beet and sliced lob- 
 ster, so that the colors may contrast well. Before serving, pour some 
 mayonnaise sauce over the top. Crab may be prepared in the same man- 
 ner. A. T. Mc. 
 
 LOBSTER SALAD— No. 2. 
 
 Cut the lobster into dice and season with two tablespoonfuls of vin- 
 egar, two tablespoonfuls of oil, one teaspoonful of salt and a little pepper 
 and let it stand in a cool place for an hour. When ready to serve line the 
 salad bowl with crisp lettuce leaves, and after mixing the lobster thor- 
 oughly with mayonnaise place it on the lettuce. Serve with toasted 
 crackers and cheese. H. Richmond. 
 
 FISH SALAD. 
 
 A salad can be made of any kind of cold fish mixed with pickled 
 gherkins or any other kind of green pickle. Oysters or shrimps may be 
 added to the other fish, which should be separated neatly into flakes, and 
 the whole moistened with a salad cream. Garnish with slices of lemon 
 and some parsley. Mrs. Hannah Lane. 
 
 SARDINE SALAD. 
 
 Mix sardines with some hard-boiled eggs chopped fine, add some 
 chopped parsley and lay over the top some sliced lemon; garnish with let- 
 tuce, chopped fine and wet in vinegar. Mrs. L. A. Houston. 
 
PASTRY. PIES 
 and TARTS ^ ^ 
 
 THE GREAT AMERICAN DISH 
 
 THE making of pies in America has been 
 developed almost to as fine an art as that 
 of soup making in France. There is scarcely 
 an article of food which has not been utilized 
 in this unique way, and the future possibilities 
 are only a question of time. 
 
 GOOD PASTRY MAKING. 
 
 It is said that successful pastry makers are born, not made, like really 
 successful cooks. The sodden, pale, unsightly looking dough crusts that 
 emerge from the ovens of many housewives would seem to justify this 
 saying. Yet care and forethought will make a pastry maker, spite of that 
 old saying. It requires simply good judgment and a deft touch. 
 
 The quicker puff paste is made, the lighter it will be. The lard, but- 
 ter or Ko-nut entering into its preparation should be ice cold, if possible, 
 to insure that flaky crust which is so much liked. The hands should 
 be cool when mixing it, and the pastry board should be of hard wood. 
 Confectioners' paste is usually kneaded on marble slabs. 
 
 HOW TO HEAT THE OVEN. 
 
 Many err on account of the oven. They vow they have made the 
 pastry quite right, but the oven has burnt it black or else cooked it a sickly 
 white. This is because intelligence has not governed the heat of the oven 
 aright or knowledge has not shown what is the heat suitable for pastry; 
 therefore, guesswork has given the usual fatal results. 
 
 A brisk oven is needed for all pastry. A very simple test will show 
 the right heat. If the cook will insert a piece of white note paper into 
 the oven and after five minutes take it out she will know what its heat is. 
 A pale yellow hue on the paper will indicate that it is too slow for ordi- 
 nary puff paste, a nice brown color, decided in tone, shows that the heat 
 is just right. A very dark brown shows too much heat. 
 
 217 
 
218 PASTRY, PIES AND TARTS. 
 
 HOW TO OBTAIN GLOSS ON PIE CRUST. 
 
 Even when the oven is quite ri^ht and the pastry has been made 
 moderately rich a woman will feel dissatisfied at the appearance of a pie 
 because she misses the rich brown gloss that she has seen on pastry made 
 by practical cooks. To obtain this gloss she needs a wrinkle. It is pro- 
 duced by egg-wash. An ^gg is beaten up with a little sugar and a small 
 quantity of milk is added. With this wash the pie is brushed over after 
 the pastry has been finished and all its paste ornaments have been put on. 
 This is pastry-glazing. 
 
 HOW TO UTILIZE ODDS AND ENDS OF PIE CRUST. 
 
 If a little of the pie paste has been left over it should be converted 
 into tea cakes, a little baking-powder, a few currants and some sugar 
 effecting the transformation. Then the remainder of the egg glaze will 
 come in handy to brush over the small buns and none will be wasted. 
 This wash is the secret of the rich brown on shop buns. 
 
 VEGETABLE OIL— SUBSTITUTE FOR LARD. 
 
 To those mothers who look upon pies as an abomination yet feel they 
 must now and then meet the call we suggest the use of Ko-nut instead 
 of lard, (see Part IL). Ko-nut, in a measure, does away with the objec- 
 tionable feature — namely, indigestion. 
 
 PUFF PASTE FOR PIES. 
 
 One quart of flour, one pint of butter (not too salty) or butter and lard 
 half and half, a pinch of salt, one and one-quarter cupfuls of cold water. 
 
 Directions for Mixing Plain Puff Paste. — First sprinkle the salt 
 in the flour and with the hand mix in quickly the shortening until 
 all is smooth. Now mix in the cold water quickly as possible and 
 roll out and fit to a pie plate — some butter the plate, I prefer not to, 
 as a little flour on the crust is all that is needed to prevent the crust 
 from sticking; cut off evenly around the edge of plate — gather up the 
 scraps and make another sheet for the top of the pie and roll out the 
 upper sheet a little thinner than the under crust, lap one half over the 
 other and cut four or five small slits at the center (which enables the steam 
 to escape). Now fill the pie with prepared filling, wet the edge of the rim 
 to prevent the juices from running out, lay the upper crust across the cen- 
 ter of the pie, turn back the half that is lapped, slightly press the edges 
 down with your thumb dipping occasionally into flour, to prevent sticking. 
 Bake to a light brown. E. M. C. 
 
PASTRY, PIES AND TARTS. 219 
 
 PUFF PASTE -No. 2. 
 
 For one pie take a heaping cupful of flour, one-half cupful of lard, a 
 little salt, butter the size of a walnut and very cold water. 
 
 Mrs. Eden. 
 FINE PUFF PASTE. 
 
 Two and one-half cupfuls of flour (always sifted), one cupful of butter, 
 a pinch of salt, wash the hands with soap and water and dip them first in 
 hot and then in cold water. Wash the butter in cold water, working it with 
 the hands until it is light and waxy but not oily. This frees it from the salt 
 and buttermilk and Hghtens it, so that the pastry is more delicate. Shape 
 the butter into two thin cakes and put in a pan of ice-water to harden. 
 Sift the salt with flour. With the hands, rub one-third of the shortening 
 into the flour. Add the water. Stir quickly until the paste is smooth. 
 Sprinkle the board ligJitly with flour. Turn the paste on this. Roll from 
 3^ou and to one side; or, if you prefer to roll from you all the time, turn 
 the paste around. When about one-fourth an inch thick, take the balance 
 of the butter, break in bits and spread on the paste. Sprinkle lightly 
 with flour. Now fold the paste, one-third from each side, so that the 
 edges meet. Next fold from the ends, but do not have these meet. 
 Double the paste, pound lightly and roll to about one-third of an inch in 
 thickness. Fold as before and roll again. Put in ice-chest or cellar one 
 hour to cool. As soon as cool, it will roll easily. The less flour used 
 in rolling out the paste the tenderer it will be. Lillian. 
 
 CREAHED PEACH PIE. 
 
 Line a deep pie dish with rich pie crust and fill two-thirds full with 
 slices of canned peaches that have been dropped into boiling syrup and 
 cooked for two or three minutes. Cover with crust but do not pinch the 
 edges. When rather cool, raise up the top crust and pour in the following 
 cream, which should cool for a few moments before being poured in: One 
 small cupful of milk, heated to boiling; one tablespoonful of sugar, one- 
 half teaspoonful of corn-starch wet in cold milk. Let boil, then add the 
 white of one &^% beaten to a stiff froth and one-fourth of a teaspoonful 
 
 of vanilla. , C. P. O. 
 
 RAISIN PIE. 
 
 (Excellent.) 
 
 One cup of stoned raisins chopped fine, one lemon, grate rind, take 
 out seeds and chop it fine with raisins; add one cup of sugar and two 
 tablespoonfuls of water. This makes two pies; bake between upper and 
 lower crusts. Mrs. Nancy Miller. 
 
220 PASTRY, PIES AND TARTS, 
 
 ORANGE PUFFS. 
 
 Take out the pulp from two oranges; boil the peels until quite tender 
 and then beat to a paste with twice their weight of sugar, then add the 
 pulp and juice with a piece of butter the size of a walnut. Heat these 
 ingredients well together. Line some pans with rich puff paste, put the 
 mixture in and bake. When done beat the whites of three eggs to a firm 
 froth, slightly sweeten, spread over and set in the oven to brown. 
 
 Nannie Jones. 
 POTATO PIE. 
 
 Peel and grate one large white potato, add juice and grated rind of 
 one lemon, the white of one egg well beaten, one cupful of white sugar 
 and one cup of cold water. Stir well together and pour into a pie tin with 
 a rich under crust and bake. When done have ready the whites of two 
 eggs well beaten, one-half teacupful of white sugar and one-half teaspoon- 
 ful of lemon, all thoroughly beaten! Spread on the top of the pie evenly 
 and return to the oven a few moments; a teaspoonful of jelly on the cen- 
 ter of each piece ornaments it to a fancy degree. This pie is sometimes 
 called "silver pie," from its color. Jenette Tweed. 
 
 APPLE AND RAISIN PIE. 
 
 Two cups of tart apple sauce well sweetened, one-fourth of a tea- 
 spoonful of cinnamon, one-half cup of seedless raisins boiled for ten min- 
 utes, yolks of two eggs; mix and bake with an under crust. Make a 
 meringue of the two whites slightly sweetened, arrange in fancy shape over 
 pie and set in oven to harden. Miss Agnes Hyde. 
 
 STRAWBERRY PIE. 
 
 Line a pie plate with rich biscuit dough; prick the bottom to let out the 
 air and bake. When cold fill with fresh ripe strawberries, well sprinkled 
 with powdered sugar, spread over this a meringue made with the whites 
 of two eggs and two tablespoonfuls of powdered sugar; put in the oven 
 just long enough to set but not cook the berries. Mrs. T. R. Duncan. 
 
 RASPBERRY AND CURRANT PIE. 
 
 Put a layer of red or black raspberries in the bottom of a deep pie 
 tin, then a layer of red currants cleaned and stemmed, then another layer 
 of raspberries, then currants, and proceed till the dish is full; sprinkle 
 over one-half cupful of sugar and one-fourth of a cupful of water, put a 
 thin layer of pie crust round the edge, then put on the top crust. Brush 
 the top crust over with a little water and sift over a little granulated 
 sugar. Bake in moderate oven one-half hour; the sugar gives it a frosted 
 look. Be careful to watch it after it is in the oven so that it does not 
 burn. M. E. J. 
 
PASTRY, PIES AND TARTS. 221 
 
 OLD=FASHIONED APPLE PIE. 
 
 An old-fashioned apple pie that appeals to all tastes is made in the 
 following manner: After making a nice light crust and covering a deep 
 pie tin with it, wet the edge with cold water and lay a very thin strip all 
 around to keep the juice in. Then pare, core and slice tart apples and lay 
 them in the dish with plenty of sugar and any spice that may be preferred, 
 such as cinnamon, ground cloves and grated lemon rind with the lemon 
 juice. If the fruit is not juicy enough, the peelings and cores may be 
 boiled in a little sugar and flavoring and then strained and added to the 
 fruit. Bake in a quick oven. Mrs. Nettie Wilson. 
 
 GREEN APPLE PIE. 
 
 Line a pie tin with rich paste, peel, core and slice enough tart apples 
 to evenly fill the tin; sprinkle over about one cup of brown sugar, a tea- 
 spoonful of cinnamon, a small level tablespoonful of sifted flour, two tabie- 
 spoonfuls of water, a few bits of butter; cover with a top crust and bake 
 about forty-five minutes. Annie Hull. 
 
 DEEP APPLE OR PLUM PIE. 
 
 Line a deep pie plate with pastry, place a layer of apples over this, 
 and sprinkle with brown sugar. Then another layer of apple, with the 
 sugar, until the pie plate is well filled and heaped in the middle. Over 
 the top dot bits of butter; shake a pinch of salt over the whole. Wet the 
 edge of the lower crust, sprinkle with flour, put on the upper crust, and 
 press the edges firmly together. Bake a rich brown. Baldwin or Green- 
 ing apples are the best, cut in thin slices; plums make a good pie, served 
 in the same way. Mary Butts. 
 
 ENGLISH APPLE PIE. 
 
 Slice Northern Spy or Greenings very thin and fill a deep dish. Add 
 one-fourth of a cup of water, two-thirds of a cup of brown sugar, bits of 
 butter, a sprinkle of salt and a grating of lemon. Cover top with a good 
 puff paste, being sure to wet the edges of the dish. To be eaten warm 
 with cream and sugar; very appetizing. Lulu Rounds. 
 
 NEW ENGLAND APPLE PIE. 
 
 Place a border of plain or puff paste around a basin or deep pie dish, 
 put an egg cup reversed in the center, and fill with tart apples, pared, 
 cored and sliced. Sweeten with one cup of sugar and season with cinna- 
 mon or nutmeg. Cover with a crust and bake in a hot oven for from one- 
 half to three-quarters of an hour. Mrs. Bowerman. 
 
222 PASTRY, PIES AND TARTS. 
 
 APRICOT CUSTARD PIE. 
 
 Line a pie dish with a rich crust. Spread smoothly at the bottom a 
 
 layer of apricot marmalade an inch thick, and pour over it a custard made 
 
 of a pint of new milk, three eggs and a teaspoonful of ground rice, a little 
 
 sugar, and four drops of the essence of almonds. Bake in a quick oven 
 
 about fifteen minutes. Julia Hoff. 
 
 BANANA CREAM PIE. 
 
 Line a pie pan with crust and bake in a hot oven. When done, 
 cover the bottom with slices of banana cut lengthwise, very thin. (Two 
 small bananas are enough for one pie.) Then fill the pan with a custard 
 made in the following manner: Two glasses of milk, two tablespoonfuls 
 of corn-starch dissolved in a little milk, yolks of two eggs and one tea- 
 spoonful of vanilla extract. Boil in a double boiler until it thickens; then 
 pour it into the pie crust. Cover the top with the whites of the eggs 
 beaten stiff and slightly sweetened. Place in the oven just long enough 
 
 to give it a rich brown color. Ella N. Mitchell. 
 
 CHERRY PIE. 
 
 Line pie plate with good crust, fill it generously half full with ripe, 
 stoned cherries; sprinkle over them a good cupful of sugar and a tea- 
 spoonful of sifted flour. Dot over a few tiny bits of butter; now fill the 
 crust to the top with cherries; cover with the upper crust and bake. Very 
 
 good, indeed. Amy McCall. 
 
 CREAM PRUNE PIE. 
 
 For two pies, wash and stew two cups of prunes, then rub through a 
 
 colander. Add three cupfuls of sweet cream, the beaten yolks of three 
 
 eggs, one and one-half cupfuls of sugar, the beaten whites of the eggs and 
 
 flavor with pineapple. Bake with an under crust. Cover with the 
 
 beaten whites of two eggs and two tablespoonfuls of sugar. Flavor with 
 
 pineapple. Louise Hull. 
 
 APPLE CUSTARD PIE. 
 
 Three cups of milk, four eggs and one cup of sugar, two cups of thick 
 stewed sour apples strained through a colander. Beat the whites and 
 yolks of the eggs, separately, and mix the yolks well with the apples, 
 flavoring with nutmeg. Beat into this the milk and, lastly, the whites. 
 Partially bake the crust before turning in the filling. J. E. D. 
 
 COCOANUT CREAH PIE. 
 
 One-half cup of prepared cocoanut soaked five minutes in two cups 
 of milk, one egg, one small cup of sugar, butter the size of a walnut, one 
 small tablespoonful of corn-starch. Put the milk and cocoanut over the 
 stove in a double boiler and when hot stir in the sugar, then the butter 
 
PASTRY, PIES AND TARTS. 233 
 
 and the yolk of the egg beaten in a httle cold milk and one tablespoonful 
 of corn-starch dissolved in milk. When cooked pour into a pie shell 
 previously baked. Put a meringue on top. S. C. P. 
 
 HUCKLEBERRY PIE. 
 
 Pick out all the stems and wash one quart of berries; line a pie dish 
 with paste, put in the berries two-thirds of an inch deep; cover with two- 
 thirds of a teacupful of brown sugar; sprinkle a teaspoonful of flour over, a 
 little salt; cover the pie, cut a slit in the center, press the two crusts 
 together around the edge and bake in a quick oven for forty minutes. 
 
 J. A. C. 
 BLACKBERRY PIE. 
 
 Pick the berries clean, wash in cold water and make as directed for 
 
 huckleberries. W. I. L. 
 
 GREEN GRAPE PIE. 
 
 Make the same as huckleberry only use more sugar (brown). You 
 would scarcely believe it but green grapes make a fine pie. M. A. R. 
 
 GRAPE OR CRAB-APPLE MARMALADE PIE. 
 
 Stew the grapes and remove the skins and seeds by pressing through 
 a colander. Add sugar in proportion of two cups of grape pulp to one of 
 sugar. Have ready a pie tin with under crust. Pour in to a depth of one- 
 half of an inch, cover with strips of crust and bake; very good. 
 
 F. R. A. 
 CURRANT PIE. 
 
 Butter a pie plate and line with rich paste rolled quite thin; fill with 
 ripe, red currants not previously cooked; sprinkle plentifully with sugar, 
 dredge in a little flour, and put in two tablespoonfuls of water; wet the 
 edge of the paste and cover with top crust, slit in center, press the edges 
 well together and bake forty minutes. Green currant pie is excellent 
 made the same way with a little additional sugar. H. E. R. 
 
 LEMON PIE (PLAIN). 
 
 Bake to a nice brown an under crust made of Ko-nut, not lard — see 
 Part II. — and fill with the following dressing: One pint of water put on 
 the stove in a double boiler; add a pinch of salt, butter the size of a wal- 
 nut, one full cup of sugar, yolk of one egg, and juice of one lemon. Let it 
 come to a boil and stir in a little corn-starch previously dissolved in cold 
 water, only thick enough for a rich cream. Spread over with the white 
 of one egg beaten to a stiff froth and slightly sweetened. Place in the 
 oven to brown. This is a plain, healthy, and easily made pie. It will hurt 
 no one. H. U. B. 
 
224 PASTRY, PIES AND TARTS. 
 
 LEMON PIE— No. a. 
 
 A lemon pie that Is just rich enough to be enjoyable, is made by put- 
 ting the crust intended for it into a deep plate. Stir one tablespoonful of 
 corn-starch into a little cold water, add a cup of boiling water, let all boil, 
 then add seven tablespoonfuls of sugar, the well-beaten yolks of four 
 eggs and the grated rind and the juice of two lemons and bake. While 
 this pie is baking beat the whites of the four eggs and one heaping table- 
 spoonful of pulverized sugar to a stiff froth; when the pie is baked spread 
 this smoothly over the top, then set in the oven for two or three minutes; 
 this is long enough to give it the desired golden brown color. 
 
 May Johnson. 
 LEHON PIE— No. 3. 
 
 For two pies grate the rinds and use the juice of three large lemons, 
 stir one-half cup of butter and two cups of sugar to a cream, then add 
 four eggs well beaten, then the lemons beat well again, and bake with an 
 under crust. Mrs. S. D. Hillier. 
 
 SLICED LEMON PIE. 
 
 Line a pie plate with rich pie crust, then put in a cup of sugar. Pare 
 one large lemon or two small ones, taking care to leave none of the white 
 rind. Slice very thin, removing all seeds. Put on a top crust, with a fork 
 puncture holes in top, pinching down edges well, so that the juice does not 
 escape. Bake fifteen minutes. Serve cold. Mrs. John R. Clute. 
 
 CHOCOLATE CREAM PIE. 
 
 Heat one pint of milk to scalding, add one-third of a cake of Baker's 
 chocolate, beat the yolks of four eggs with one coffee-cupful of sugar, then 
 add the milk and the whites of the eggs last. Flavor with vanilla. A 
 puff paste should be made for this and previously baked. 
 
 Mabel Sanderson. 
 PINEAPPLE PIE. 
 
 Take a large pineapple, pare and grate it, add to it one-half pound 
 
 of sugar, one cup of butter, a small glass of wine, one tablespoonful of 
 
 rose water, a little grated nutmeg; mix all together, adding a few cracker 
 
 crumbs, then bake with two crusts, like an apple pie. 
 
 Marcia Clements. 
 A FRENCH TART. 
 
 Pound eight macaroons fine; pour boiling milk over them to form a 
 light batter, add six well-beaten eggs, sweeten, pour into a saucepan and 
 stir over the fire until it thickens; add one-fourth of a cup of. butter and 
 
PASTRY, PIES AND TARTS. 225 
 
 the juice of one orange. Line a dish with pastry; add the mixture and 
 bake twenty minutes. Just before serving, sift powdered sugar over it. 
 
 Mrs. Merinda Clay. 
 
 STEWED SQUASH OR PUMPKIN FOR PIES. 
 
 Medium, deep-colored pumpkins are the best. Cut in half, remove 
 
 the seeds, then cut up in thick slices, pare the outside and cut again in 
 
 small pieces. Put one-half of it into a granite saucepan with a very little 
 
 water; let cook slowly until tender. Now set the pan on the back of the 
 
 stove and cook slowly, stirring often until the moisture is dried out and 
 
 the pumpkin looks dark and red. It requires cooking at least half a day 
 
 to have it dry and rich. When cool press through a colander. As only 
 
 one-half of the pumpkin is required the other half can be dried and used 
 
 at some future time. E. V. A. 
 
 PUMPKIN PIE. 
 
 (Like Mother Makes.) 
 
 One quart of milk, three small cupfuls of boiled and strained pump- 
 kin, one and one-half cupfuls of brown sugar, one-half cupful of molasses, 
 the yolks and whites of three eggs beaten separately, a little salt, one 
 level tablespoonful each of ginger and cinnamon. Beat all together and 
 bake with an under crust; enough for three pies. Hubbard squash may 
 be substituted for pumpkin if latter is not at hand. Amy Brooks. 
 
 SQUASH PIE. 
 
 Add two cups of milk to four and one-quarter cups of sifted squash. 
 Use five eggs, one and one-half cups of brown sugar and one-half of a 
 nutmeg, grated, with a teaspoonful of cinnamon; salt to taste. Bake on 
 single crust three-quarters of an hour. Mrs. Sally Bowles. 
 
 DATE PIE. 
 
 Soak one pound of dates over night in a little water and stew them in 
 the same the next morning until soft enough to strain through a colan- 
 der; add one quart of rich milk, three well-beaten eggs, a pinch of salt, 
 butter size of a walnut and four or five gratings of nutmeg. Bake with 
 an under crust. This quantity is sufficient for three pies. Icing may be 
 
 made for the top. Ida M. Baxter. 
 
 PRUNE PIE. 
 
 Stew and mash through the colander a pound of prunes, one cup of 
 pulp; add one cup of thin, sweet cream, a teaspoonful of corn-starch 
 nibbed smooth in a little cold milk, the yolks of two well-beaten eggs and 
 one-third of a cup of sugar. Put in two spoonfuls of apricot, peach or 
 pear juice for flavor; line a pie plate with crust, fill with the mixture and 
 
226 PASTRY, PIES AND TARTS. 
 
 bake quickly. Do not burn. Beat with the whites two tablespoonfuls of 
 
 powdered sugar and spread over the top of the pie, brown Hghtly. 
 
 Mrs. B. Melendy. 
 PEACH OR PLUM PIE. 
 
 Peel, stone and slice good flavored peaches. Line a pie plate with 
 
 crust and lay in the fruit, sprinkling sugar liberally over in proportion to 
 
 the sweetness of the peach. Dot with butter; add a very little water 
 
 and bake with an upper crust, or with cross-bars of paste across the top. 
 
 Julia T. Tibbitts. 
 nOCK CHERRY PIE. 
 
 One cupful of cranberries; prick each one with a fork to keep them 
 from cooking to pieces, one cupful of sugar, one-half cupful of water and 
 one tablespoonful of flour wet in a little of the water. Stir all together 
 and bake between two crusts. Mrs. Orval Townsend. 
 
 VINEGAR PIE. 
 
 Line pie tin with good crust; take three tablespoonfuls of flour, one 
 
 teacupful of sugar and mix well. Now add three-quarters of a cupful of 
 
 good vinegar and one-quarter of a cup of water; flavor with nutmeg and 
 
 cover with strips of crust. Lay on bits of butter and bake in a moderate 
 
 oven. L. A. Gregg. 
 
 MOCK MINCE PIE. 
 
 Take two cupfuls of sugar, one cup of fine bread-crumbs, one cup of 
 water, one-half cupful of vinegar, one-half pound of chopped raisins, a 
 piece of butter the size of an egg, one teaspoonful each of cinnamon and 
 nutmeg. Make a good crust for it. Hattie King. 
 
 HARLBOROUQH PIE. 
 
 One cup of strained stewed apples, one cup of sugar, one cup of milk, 
 one-quarter of a cup of butter', two eggs well beaten, nutmeg, bake with 
 under crust only. Mrs. Geo. Spence. " 
 
 RHUBARB PIE. 
 
 Select the red stalks, those that have grown in the sun, cut off where 
 the leaves commence, strip off the outside skin, then cut in pieces one-half 
 inch long; line a pie dish with paste, put a layer of the rhubarb nearly an 
 inch deep, a large teacupful of sugar, sprinkle with salt, shake over a 
 little flour, cover with a crust, slit in the center, trim off the edge and 
 l^ake in a quick oven until done. Rhubarb pies made in this way are 
 altogether superior to those made of the fruit stewed, N. E. L. 
 
PASTRY, PIES AND TARTS. 227 
 
 RHUBARB PIE (STEWED). 
 
 Stew and sweeten fruit to taste. Line a dish with paste; brush the 
 paste over with the beaten white of an egg to keep it from becoming 
 soggy. Put only one-half cup of water to a two-quart saucepan of the 
 rhubarb in stewing, or it will be too juicy. Fill the dish three-quarters 
 full, put strips of paste across as for a tart pie, and bake in a quick oven 
 until the crust is done. Katharine. 
 
 GOOSEBERRY PIE. 
 
 Line a deep dish and fill with ripe or green gooseberries, regulating 
 the quantity of sugar you use by their sweetness (one cup at least); sift 
 over this a small teaspoonful of fiour, add a very little butter, then cover 
 with a crust and bake. R. A. B. 
 
 CUSTARD PIE. 
 
 Beat three eggs well, add one pint of milk, a little nutmeg grated, one- 
 half cup of sugar and any flavor to suit, though vanilla is the best. There 
 is a perforated pie plate made which is especially suited to custard pies, as 
 the steam escapes and prevents the pie becoming soggy. The crust may 
 be baked light brown before adding the custard. Pricking the dough 
 before baking prevents blistering. Mrs. James Morrison. 
 
 CUSTARD PIE— No. 2. 
 
 Six eggs, one and one-half cupfuls of sugar, one cupful of butter, six 
 tablespoonfuls of corn-starch or flour and three cups of milk; flavor to 
 taste. This is sufficient for three pies; bake with one crust only. 
 
 Eunice Forshee. 
 MINCE PIES. 
 
 Four pounds of lean boiled beef when cold, chopped fine, twice as 
 much of chopped green tart apples, one pound of chopped suet, three 
 pounds of raisins, seeded, two pounds of currants picked over, washed 
 and dried, one-half pound of citron, cut up fine, one pound of brown sugar, 
 one quart of cooking molasses, two quarts of sweet cider, one pint of 
 boiled cider, one tablespoonful of salt, one tablespoonful of pepper, one 
 tablespoonful of mace, one tablespoonful of allspice and four tablespoon- 
 fuls of cinnamon, two grated nutmegs, one tablespoonful of cloves; mix 
 thoroughly and warm it on the range until heated through. Remove 
 from the fire and when nearly cool, stir in a pint of good brandy and one 
 pint of Madeira wine. Put into a crock, cover it tightly and set in a cold 
 place where it will not freeze, but keep perfectly cold. Will keep good 
 all winter. Chef de Cuisine, Astor House, N. Y. 
 
228 PASTRY, PIES AND TARTS. 
 
 MINCE PIES— No. 2. 
 
 Take two pounds of beef, boil and chop it very fine; one-half pound 
 
 of suet, chopped fine; six large apples, pared and chopped; two pounds of 
 
 currants, one-half pint of wine, glass of rose-water; sugar and spice to 
 
 your taste. C. A. B. 
 
 niNCE PIES— No. 3. 
 
 Select a nice shin of beef and boil down till very tender, add one 
 pound of clear beef suet chopped very fine, a tablespoon of salt, six 
 pounds of greening apples peeled, cored and chopped, three pounds of 
 seedless raisins, three pounds of currants carefully cleaned, one pound of 
 brown sugar, a cup of maple syrup, one-half pound of citron, shredded, 
 one-half pound of candied lemon peel, one quart of the best cider. 
 Instead of cider, some persons put in a quart of Madeira wine and a little 
 brandy. I prefer the cider. Marion C. Howitt. 
 
 EQQ MINCE HEAT (FOR PIES). 
 
 Take six hard-boiled eggs and shred them very fine; take double the 
 quantity of beef suet and chop very small; wash one pound of currants 
 and dry them; the peel of one large or two small lemons chopped up; six 
 tablespoonfuls of vinegar, sweetened; a little mace, nutmeg and salt, with 
 sugar to your taste; add one-quarter of a pound of candied orange and 
 citron, cut into thin slices. Mix all well together and press it into a jar 
 for use. • Mrs. Maria Colby. 
 
 CUSTARD TARTLETS. 
 
 Line some patty pans with a good crust. Make a custard, flavor it 
 nicely, and three-parts fill the pans with custard. Bake the tartlets in a 
 gentle oven. Take them out, let them cool, and spread a little sugar 
 icing over them. Strew a little more sugar on the top, and bake them in 
 a gentle oven until the icing is crisp. If a richer tartlet is wanted, a little 
 jam may be put over the custard. Time: about one-quarter of an hour 
 to bake the tartlets. F. E. R. 
 
 CREAH PIE. 
 
 One cup of sweet milk, one cup (large) sugar, yolks of three eggs, 
 butter the size of an egg, one tablespoonful of flour. Boil until it thick- 
 ens, stirring constantly. Then fill the shell (which has been baked pre- 
 viously) with the mixture and ice with whites of eggs. 
 
 Mrs. R. W. Campbell. 
 CREAM PIE— No. 2. 
 
 For one pie take the yolks of two eggs and one-half teacupful of 
 granulated sugar and beat well; then add one large teacupful of rich, 
 
PASTRY, PIES AND TARTS. 229 
 
 sweet milk, one-half teaspoonful of butter and one teaspoonful of corn- 
 starch or flour. Put upon the stove in a double boiler and cook until 
 creamy. Have a rich crust baked and fill with this filling. Beat the 
 whites of the eggs stiff, sweeten to taste and spread on top. Set in the 
 oven to brown. If made with care there is none better. 
 
 Mrs. E. C. Davis. 
 BUTTERFLY PIE. 
 
 One cup of butter, one cup of molasses, one-half teaspoonful of soda, 
 two cups of sugar, one cup of warm water and five cups of flour. Mix 
 the water, molasses and soda and put into crusts, then mix crumbs of 
 butter, flour and sugar and sprinkle over. Helen Morse. 
 
 RASPBERRY, CHERRY OR GOOSEBERRY TURNOVERS. 
 
 Take a good light crust, roll it out two or three times, then leave it 
 one-quarter of an inch in thickness. Cut it out in rounds with a small 
 basin, and lay a few black raspberries, cherries or gooseberries, which 
 have been stewed with sugar, on one-half of each round. Turn the other 
 half over the fruit, fasten the edges securely, and bake on tins in a moder- 
 ate oven. Serve with sifted sugar. Mrs. C. I. Burt. 
 
 CHEESE PIE. 
 
 One teacupful of sour milk curd slightly salted, two eggs, three- 
 fourths of a cup of sweet milk, one-half cup of sugar and one-half cup of 
 English currants well cleaned. Rub the curd thoroughly before mixing 
 with the other ingredients. Bake in a deep pie tin lined with rich crust. 
 Powder with cinnamon. Mrs. Mary C. Bartlett. 
 
 TARTS. 
 
 Small, round, heart-shaped or oblong shallow pans are required for 
 tarts proper. Line with paste and bake; when cool fill with jam or pre- 
 serve, or meringue. A few stars or leaves or strips of paste criss-crossed 
 are placed on the top of fruit tarts. Dried fruit, stewed until thick, makes 
 fine tarts; pineapple and chocolate cream fillings are fine. 
 
 Mary Manning. 
 MERINGUE TARTS. 
 
 Take tarts of any preserved fruit and after beating the whites of two 
 eggs to a froth mix very slowly with them one-quarter of a pound of sugar 
 flavored with lemon or pineapple. Cover the tarts thick, about three- 
 quarters of an inch deep, with this mixture, smoothing evenly on; set in 
 the oven to brown slighlty and serve, either hot or cold. 
 
 Josephine LaRue. 
 
230 PASTRY, FIRS AND TARTS. 
 
 SAND TARTS. 
 
 Mix twelve ounces of butter, one pound of white su^ar, two pounds 
 of flour, one ^gg, three tablespoonfuls of cold water. Roll very thin and 
 cut into squares or diamonds. Before baking wash the tops with the 
 white of an Qgg. Sprinkle powdered loaf-sugar and cinnamon over them. 
 Place four or five blanched almonds on each tart. Mrs. Jane Carnes. 
 
 GREEN GOOSEBERRY TART. 
 
 Stem the gooseberries. Put into a porcelain kettle with enough 
 water to prevent burning and stew slowly until they break. Take off, 
 sweeten well. When cold pour into pastry shells and bake with a top crust 
 of puff paste. Brush all over with beaten ^gg while hot, set back in the 
 oven to glaze for three minutes. To be eaten cold. The Household. 
 
 GOOSEBERRY PUREE FOR PIES AND TARTS. 
 
 Pick over four pounds of green gooseberries; boil them in one-half 
 
 pint of water until they are soft, and rub them through a fine hair sieve; 
 
 add one pound of sugar to every pound of berries, mix well, fill some 
 
 bottles with this puree, cork, and tie the bottles with a string, and boil 
 
 them in water twenty minutes. This is an excellent filling for pies, tarts 
 
 and ices. Mrs. C. Lane. 
 
 ENGLISH CHEESECAKES. 
 
 Boil one pint of sugar twenty minutes in two-thirds of a pint of 
 water, stir in one and one-half cups of cocoanut and boil twelve minutes 
 longer; while warm, stir in one-quarter of a pound of butter; add the yolks 
 of six eggs well beaten; line patty-pans with rich paste, fill and bake. 
 
 Miss Maumie Hutchins. 
 APPLE CHEESECAKES. 
 
 Pare and core a pint of apples and stew them with a pint of sugar, 
 the finely-chopped rind of a lemon, a teacupful of water and three table- 
 spoonfuls of butter; take three eggs, beat them well, and mix all thor- 
 oughly together; bake for one-quarter of an hour in patty-pans lined with 
 
 under crust. Mrs. Julia Harrison. 
 
 NEAPOLITAINOES. 
 
 Make enough puff paste for a pie, roll into a sheet one-half inch 
 thick, cut into oblongs three inches in length and two inches in width. 
 Bake in quick oven; when done spread one-half of the strips with jam and 
 put the other half over, forming pairs with jelly between; dust with sugar. 
 
 Mrs. J. H. Hoover. 
 
mm 
 
 HOWTO 
 MAKETHEM 
 
 TO INSURE success in cake, cooky and doughnut making, use none 
 but the best ingredients, and have all the materials ready before 
 commencing to mix them. The flour should be sifted, then measured, 
 the cream of tartar or the baking-powder should be well incorporated 
 with the flour, butter should be soft but not melted and if too salty, rinse 
 two or more times with cold water, sugar (pulverized, never granulated) 
 should be sifted, eggs fresh and thoroughly cold, spices ground, raisins 
 seeded and currants stemmed, washed and thoroughly dried. 
 
 HOW TO PUT A CAKE TOGETHER. 
 
 The following ruie'of putting a cake together, never fails. Work the 
 butter and sugar to a cream, beat the whites and yolks of eggs separately 
 (the whites to a stiff froth, the yolks to a cream), then add yolks to the 
 creamed butter and sugar, afterwards add the milk, then the flavoring, 
 next the whites of the eggs, and lastly the flour, by degrees. If fruit is 
 added, dredge flour over it, stirring it in slowly and thoroughly before the 
 flour. Where the recipe calls for baking-powder and you are out of it, 
 use soda and cream of tartar in the proportion of one level teaspoonful of 
 soda to two heaping teaspoonfuls of cream of tartar. Sift the cream of 
 tartar into the flour, dissolve the soda in a teaspoonful of boiling water, 
 adding it to the cake before adding the whites of the eggs. When sour 
 milk is used, always use soda, not baking-powder. If soda and sour milk 
 are called for — sweet milk and baking-powder can be substituted by using 
 two and one-half teaspoonfuls of baking-powder to a quart of flour. 
 Avoid stirring cake after the sugar and butter are creamed, but beat from 
 the bottom, up and over. 
 
 HOW TO BAKE A CAKE. 
 
 Cake pans should be lined with buttered writing paper. To test the 
 cake when baking, insert a broom straw — if not sticky, the cake is done. 
 Do not open the oven door often. It reduces the temperature and causes 
 the cake to fall. A small dish of water in the oven will prevent scorching. 
 This is particularly necessary in gas-range ovens. Another good way to 
 avoid burning is to lay a thin sheet of tin on the bottom of the oven and 
 a piece of buttered brown paper over the top of the cake. 
 
 231 
 
232 CAKES. 
 
 PLAIN FR05TINQ OR ICINQ FOR CAKES. 
 
 The quickest way of beating eggs to a stiff froth is to put them in a 
 large cup and use the "dover beater." Some still prefer to use a platter 
 and a silver fork. Either way is good. Above all things the eggs should 
 be cold, and the dish on which, or in which, they are to be beaten should 
 also be cold. Allow, for the white of one ^gg, one small teacupful of 
 powdered sugar. Break the eggs, putting on them a small pinch of salt, 
 then throw a small handful of sugar on them and begin beating at once; 
 keep adding sugar at intervals until it is all used up. The eggs must iioi 
 be beaten until the sugar has been added in this way, which gives a 
 smooth, tender frosting and one that will dry readily. 
 
 Spread with a broad knife evenly over the cake. If it seems too thin, 
 beat in a little more sugar. If desired the cake can be covered with two 
 coats, the second after the first has become dry. If the icing gets too 
 dry before the last coat is added it can be thinned with a little water, 
 enough to make it work smoothly. 
 
 The flavors mostly used for icing are strawberry, lemon, vanilla, 
 almond, rose, chocolate, pineapple and orange. To ornament with figures 
 or flowers, make up extra icing, keep about one-third out until that on the 
 cake is dried; then, with a clean glass syringe, apply it in such forms as 
 desired and dry as before; what is kept out to ornament with may 
 be tinted pink with strawberry, blue with huckleberry juice, yellow with 
 orange (using the grated rind of an orange strained through a cloth), 
 green with spinach juice and brown with chocolate, purple with grape juice. 
 Currant, raspberry and cranberry juices color a delicate pink. 
 
 Saffron, indigo and cochineal can be used for coloring yellow, blue 
 and red instead of the fruits, but the former is much nicer and more 
 healthful. 
 
 FROSTING OR ICINQ (BOILED). 
 
 Two cups of sugar and water to moisten. Let stand till it dissolves; 
 boil slowly without stirring until it threads from the spoon. Beat the 
 whites of two eggs to a stiff froth, when syrup is slightly cooled, stir in 
 gradually, and beat until cold; season to taste with vanilla, lemon or what 
 you prefer. C. Clements. 
 
 DATE, RAISIN OR FIG ICINQ. 
 
 Fruits chopped and added to the above icing substituted in place of 
 the whites of eggs is a most palatable change. 
 
CAKES. 233 
 
 LEMON FROSTING. 
 
 Take the juice of two lemons and add to it powdered sugar until thick 
 enough to spread. Pour over top of cake and smooth with thin bladed 
 knife which has been dipped in water. A. P. V. 
 
 PLAIN VANILLA ICINQ. 
 
 Break the white of one large ^gg into a bowl and gradually beat into 
 it one cupful of confectioners' sugar. Beat for three minutes, add one- 
 half teaspoonful of vanilla extract and spread thinly on the cakes. 
 
 Maria Parloa. 
 PLAIN CHOCOLATE ICINQ. 
 
 Make a vanilla icing, and add one tablespoonful of cold water to it. 
 Scrape fine one ounce of chocolate and put it in a small iron or granite- 
 ware saucepan, with two tablespoonfuls of confectioners' sugar and one 
 tablespoonful of hot water. Stir over a hot fire until smooth and glossy, 
 then add another tablespoonful of hot water. Stir the dissolved choco- 
 late into the vanilla icing. Maria Parloa. 
 
 GLACE ICING. 
 
 See Chocolate Glace Cake. 
 
 COCOA FROSTING. 
 
 Four teaspoonfuls of cocoa, two tablespoonfuls of cold water, three 
 tablespoonfuls of hot water, one-half teaspoonful of vanilla, about one and 
 three-fourth cups of confectioners' sugar. Put the cocoa in a small sauce- 
 pan; add the cold water and stir until perfectly smooth, then the hot 
 water, and cook for one or two minutes; add vanilla and a speck of salt, 
 then stir in enough sugar to make it stiff enough to spread nicely. Beat 
 until smooth and glossy and free from lumps. If too thick add a little 
 cold water. If not thick enough add a little sugar. Never make a frost- 
 ing so stiff that it will have to be made smooth with a wet knife. It is 
 better to let it run to the sides of the cake. For frosting sides of the 
 cake make a little stiffer. This frosting never cracks as an &gg frosting 
 but is hard enough to cut nicely. Miss Elizabeth K. Burr. 
 
 CHOCOLATE AND WHITE ICINQ. 
 
 Put into a granite-ware saucepan two gills of sugar and one-half of 
 water and boil gently until bubbles begin to come from the bottom — ^say, 
 about five minutes. Take from the fire instantly. Do not stir or shake 
 the sugar while it is cooking. Pour the hot syrup in a thin stream into 
 
234 . CAKES. 
 
 the whites of two eggs that have been beaten to a stiff froth, beating the 
 mixture all the time. Continue to beat until the icing is thick. Flavor 
 with one teaspoonful of vanilla. Use two-thirds of this as a white icing 
 and to the remaining one-third add one ounce of melted chocolate. To 
 melt the chocolate shave it fine and put in a cup, which is then to be 
 placed in a pan of boiling water. Maria Parloa. 
 
 ICING OF MAPLE 5UQAR. 
 
 Maple sugar makes a nice icing for those who are fond of very sweet 
 things. Melt a cup of sugar in one-half cup of water. Boil till it threads 
 from spoon, then beat in the white of an ng^ beaten to a froth and stir to 
 a smooth cream. Spread this icing while warm, 
 
 Vermont Housekeeper. 
 
 GERANIUM CAKE. 
 
 Cream one-half teacupful of butter with one cupful of pulverized 
 sugar; add, gradually, two-thirds of a cupful of water and two rounded 
 cupfuls of flour which have been sifted with two tcaspoonfuls of baking- 
 powder; then fold in the stiffly-beaten whites of three eggs. Line a square 
 with writing paper, butter it and place on the bottom a layer of rose- 
 geranium leaves. Pour the mixture over the leaves, and bake. The 
 result will be a delightful flavor, similar to the odor of rose petals; the 
 leaves pull off readily. Boil one-third of a teacupful of water and one tea- 
 cupful of sugar till it hairs, then add three tablespoonfuls of sweet cream 
 and beat till cool; pour quickly over. G. O. A. 
 
 HAPLE SUGAR CAKE. 
 
 One ^gg, one cup of shaved maple sugar, two thirds of a cup of sour 
 cream, one-third of a teaspoonful of soda dissolved in a little hot water, a 
 pinch of salt and one and one-half cups of flour; beat the sugar and Qgg, 
 add the dissolved soda to the cream, then stir in the flour and bake. To 
 be eaten warm. Vermont Maple Sugar Housewife. 
 
 SOUTHERN FRUIT CAKE. 
 
 One cupful each of butter, sugar and molasses, one-half cupful of sour 
 cream, three cupfuls of flour, three eggs, yolks and whites beaten sep- 
 arately, one teaspoonful of cinnamon, one-half teaspoonful each of cloves 
 and allspice, and one-fourth of a nutmeg, grated, one-half pint of seeded 
 raisins, one-half cup of currants, one-half teaspoonful of soda. Mix in 
 order named; dissolve soda in one tablespoonful of hot water and add 
 last. Bake in slow oven. Delicious. Plantation Recipe — Cloe. 
 
CAKES. 235 
 
 DRIED APPLE PIE. 
 
 Soak four cups of dried apples over night in cold water; in the morn- 
 ing drain and chop fine; stew till clear in two cups of syrup. Use one cup 
 of brown sugar, one cup of buttermilk, three-quarters of a cup of butter, 
 two eggs, one tablespoonful of soda, one tablespoonful of mixed spices 
 and one nutmeg, grated; stir quite stiff and bake slowly. Add any kind 
 of fruit you like or a pound of raisins. Mrs. M. E. Hilton. 
 
 LOAF FIG CAKE. 
 
 One cup of butter, one cup of sugar, one cup of milk, the whites of 
 three eggs, two teaspoonfuls of baking-powder and flour to make dough. 
 Wash and split one-half pound of figs; put in a deep pan a layer of dough, 
 then one of figs. Alternate till all are used and bake in a moderate oven. 
 
 Mrs. J. E. Taintor. 
 HONEY CAKE. 
 
 Stir one-half pint of sour cream into a pint of flour. Add one-half 
 teaspoonful of ground ginger, one-quarter of a teaspoonful of powdered 
 cinnamon, two tablespoonfuls of sugar and honey; mix thoroughly and 
 when the cake is ready for the oven, add one-half teaspoonful of soda, 
 dissolved in small quantity of hot water. Beat again for a few minutes, 
 pour the mixture into a buttered mold, and bake in a good oven. This 
 cake may be eaten warm if wished. Mrs. Henrietta Colby. 
 
 GRAHAM CAKE. 
 
 Take one cup each of raisins, sugar and sour cream; stew raisins till 
 tender and add flour to them; one-half teaspoonful of soda, a pinch of 
 salt, two eggs; stir stiff with sifted graham flour and bake. An excellent 
 cake. M. A. C. 
 
 BLACK CAKE. 
 
 Three pounds of butter, three pounds of flour, three pounds of sugar, 
 six pounds of currants, four pounds of raisins, two pounds of citron, one 
 ounce of cinnamon, one ounce of mace, one nutmeg, thirty eggs, one pint 
 of wine. Mrs. M. Garribrant. 
 
 MOTHER'S TIP-TOP CAKE. 
 
 One and one-half cups of sugar, one-half cup of butter, one cup of 
 sweet milk, the whites of three eggs beaten stiff, two and one-half cups of 
 flour, two teaspoonfuls of baking-powder; flavor to suit. 
 
 A. V. HOLCOMB. 
 
236 CAKES. 
 
 WHITE LOAF CAKE. 
 
 One and one-half cups of pulverized sugar, one-half cup of butter, one 
 and one-half cups of flour, one-half cup of corn-starch, one-half cup of 
 sweet milk; two teaspoonfuls of baking-powder; flavor with a few drops 
 of lemon or vanilla extract, whites of six eggs. Mrs. A. P. Lyon. 
 
 •♦ REBECCA " CAKE. 
 
 One cup of granulated sugar, one-half cup of butter (scant), one 
 beaten ^^g, one cup of sweet milk; then add one pint of flour, two tea- 
 spoonfuls of baking-powder, one teaspoonful each of cinnamon, cloves, all- 
 spice; sift three times. Miss M. Rusk. 
 
 LINCOLN CAKE. 
 
 Two eggs, two cups of sugar, one-half cup of butter, one cup of milk, 
 three cups of flour, two teaspoonfuls of baking-powder. 
 
 Mrs. a. Barton. 
 CAKE WITHOUT BUTTER OR EGGS. 
 
 Two cups of sugar, two cups of sweet cream, four cups of flour, two 
 small teaspoonfuls of soda dissolved in a little milk, currants or chopped 
 raisins. Sour milk or buttermilk can be used, but must not be very sour, 
 small piece of butter may be added, but good without; season to taste. 
 
 Mrs. Mary Yates. 
 
 FEATHER CAKE. 
 
 (Good.) 
 
 One cup fine granulated sugar, one-half cup of sweet milk and cream 
 (more milk than cream) one scant tablespoonful butter, one cup of flour 
 sifted with one teaspoonful baking powder, teaspoonful of vanilla. 
 
 LiLLIE. 
 BEAUTIFUL CAKE. 
 
 Three cups of sugar, two cups of butter, five cups of flour, one pound 
 of fruit, one cup of milk, five eggs, one teaspoonful of soda. 
 
 Mrs. E. M. Buchanan. 
 SCRIPTURE CAKE. 
 
 Four and one-half cups of i Kings 4:28, flour; one and one-half cups of 
 Judges 5:25, butter, L. C; two cups of Jeremiah 6:20, sugar; two cups of 
 I Samuel 30:12, raisins; two cups of Nahum 3:12, figs; one cup of Num- 
 bers 17:8, almonds; two tablespoonfuls of i Samuel 14:25, honey; season 
 to taste with 2 Chronicles 9:9, spices; six of Jeremiah 17:11, eggs; a pinch 
 of Leviticus, salt; one and one-half cups of Judges 4:19, milk, L. C; two 
 
CAKES. 237 
 
 teaspoonfuls of Amos 4:5, baking-powder. Follow Solomon's prescrip- 
 tion for making a good boy by Proverbs 23:14— "thou shall beat him well 
 with a rod" — and you will have a good cake. 
 
 Mrs. Cynthia Pullman. 
 CAMPAIGN CAKE. 
 
 Two cups of- sugar and one-half cup of butter beaten to a cream; to 
 this add one cup of cold water and three cups of flour sifted with three 
 teaspoonfuls of baking-powder five times. Then add the whites of five 
 eggs beaten to a stiff froth and one teaspoonful of lemon. 
 
 Mrs. Carrie Vroman. 
 WHITE LILY CAKE. 
 
 Whites of six eggs, two cups of sugar, three cups of floiir, one cup of 
 sweet milk, three-fourths of a cup of butter and two heaping teaspoonfuls 
 of baking-powder. Use any flavoring desired. 
 
 Miss Daisy Thomas. 
 
 WHITE SPONGE CAKE. 
 
 The whites of eight eggs beaten to a froth, one cup of flour, one and 
 one-half cups of pulverized sugar and one teaspoonful of cream of tartar. 
 Sift the flour, sugar and cream of tartar together several times, then add 
 about one-half of it slowly to the eggs, then put in two tablespoonfuls of 
 sweet milk; add the remainder of the flour and stir for a few seconds. 
 Flavor with lemon and bake in a moderate oven. Mrs. M. McDuffie. 
 
 BREAD CAKE (RAISED). 
 
 When making wheat bread, as soon as the dough is light enough for 
 the oven, take off enough for a large loaf, mix with it a teacupful of pow- 
 dered sugar, the same of butter that has been mixed smooth with a cup of 
 warm milk. Add a beaten egg, knead well, put into a square pan, dust 
 it with flour, cover, and set it to rise again. As soon as it is light, bake 
 in a moderate oven and wrap at once on taking out, in a thick cloth. 
 
 Mrs. Sally Graham. 
 STOLLA (RAISED CAKE). 
 
 Take nine cups of flour and set with two cents' worth of yeast, three 
 cups of milk. Set this about one hour before making stiff. Put the yeast 
 and milk in the center of the flour. When raised add two eggs, one and 
 one-quarter cups of butter, one and one-half cups of sugar, salt, rind of a 
 lemon, a little sugared or candied orange, one-quarter of a pound of cit- 
 ron, one-quarter of a pound of almonds, two tablespoonfuls of brandy, one 
 
238 CAKES. 
 
 pound of seedless raisins. Cream the butter and sugar, then add the 
 eggs, and mix this with the other ingredients, and then work all the flour 
 in. Let rise over night. In the morning make into loaves and let rise 
 again. Then bake a little more than an hour. Mrs. Casper. 
 
 CHOCOLATE MARBLE CAKE. 
 
 Put one ounce of chocolate and one tablespoonful of butter in a cup, 
 and set this in a pan of boiling water. Beat to a cream one-half cup of 
 butter and one cup of sugar. Gradually beat in half a cup of milk. 
 Now add the whites of six eggs, beaten to a stiff froth; one teaspoonful 
 of vanilla, and a one and one-half cups of sifted flour, in which is mixed 
 one teaspoonful of baking-powder. Put about one-third of this mixture 
 into another bowl and stir the melted butter and chocolate into it. Drop 
 the white-and-brown mixture in spoonfuls into a well-buttered, deep cake- 
 pan, and bake in a moderate oven for about forty-five minutes; or, the 
 cake can be baked in a sheet and iced with a chocolate or white icing. 
 
 Maria Parloa. 
 
 WASHINGTON CAKE. 
 
 Cream three-fourths of a pound of butter and one and one-fourth 
 pounds of brown sugar. Add the beaten yolks of six eggs, one pint of 
 sweet milk and one and three-fourths pounds of sifted flour into which 
 has been sifted two teaspoonfuls (reserving a little of the flour to mix with 
 the fruit). Then add three-fc5urths of a pound of currants, one-half 
 pound of seedless raisins, one-fourth of a pound of citron, sliced, and one- 
 half of a nutmeg, grated, and lastly, the beaten whites of eggs. Bake very 
 slowly for two hours. J. A. B. 
 
 PORK CAKE. 
 
 One pound of salt pork chopped fine, three cups of boiling water, 
 three cups of molasses, two cups of sugar, three teaspoonfuls of soda, two 
 pounds of raisins (chopped and rubbed in flour), one grated nutmeg, two 
 teaspoonfuls of cloves and two teaspoonfuls of cinnamon; stiffen with 
 flour. Long bread-pans are nicest in which to bake the cake. 
 
 Mrs. Oliver Huff. 
 
 LOAF COCOANUT CAKE. 
 
 One-half cup of butter, one cup of sugar, one and one-half cups of 
 flour, one rounding teaspoonful of baking-powder, two eggs, one cup of 
 grated cocoanut and a pinch of salt; beat butter and sugar till light and 
 creamy, add the yolks of the eggs, then the flour, salt and baking-powder 
 
CAKES, 239 
 
 sifted together alternately with the cocoanut; lastly, fold in the whites of 
 the eggs gently, so as not to destroy their lightness. Bake in a steady 
 oven about forty minutes. Mrs. Julia Cross. 
 
 HARRISON CAKE. 
 
 One cup of sugar, one cup of New Orleans molasses, one cup of but- 
 ter, three eggs, four cups of flour, two teaspoonfuls of baking-powder, and 
 one pound of seedless raisins. Spice to suit taste. Put together as above. 
 
 Mrs. Henrietta Hildreth. 
 
 SILVER OR GOLD CAKE. 
 
 A generous half-cup of butter, one and one-half cups of sugar, 
 two full cups of sifted flour, one-half cup of sweet milk, one teaspoonful 
 of cream of tartar, one-half teaspoonful of soda and the whites of eight 
 eggs. The gold cake is made with precisely the same ingredients save 
 that the yolks of eight eggs are used. A. O. W. 
 
 i 
 
 CHOCOLATE LOAF CAKE. 
 
 Take one and three-fourths cupfuls of sugar, two eggs, one-fourth of 
 a cup of butter, one-half cup of sweet milk, two cups of flour, three tea- 
 spoonfuls of baking-powder, one-quarter of a cake of chocolate dissolved 
 in one-half cup of boiling water. Put the chocolate in last. Flavor with 
 vanilla; stir hard. N. Gaylord. 
 
 THANKSQIVINQ FRUIT CAKE. 
 
 One pound each of butter, sugar and flour, ten eggs, yellows and 
 whites beaten separately, one-half pound of citron, two pounds of seeded 
 raisins, two pounds of currants, two teaspoonfuls of baking-powder, one 
 teaspoonful each of allspice, cloves, nutmeg and mace; flour the raisins 
 and currants so that they will not settle to the bottom of the cake. Bake 
 in a slow oven four hours. Mrs. S. D. Hillier. 
 
 CHOCOLATE GLACE CAKE. 
 
 (Loaf Style.) 
 
 Beat to a cream a generous half-cup of butter, and gradually beat 
 into this one cup of sugar. Add one ounce of chocolate, melted; also, 
 two unbeaten eggs; beat vigorously for five"minutes, then stir in one-half 
 cup of milk, and lastly one and one-half cups of flour, with which has been 
 mixed one generous teaspoonful of baking-powder. Flavor with one 
 teaspoonful of vanilla; pour into a buttered, shallow cake-pan, and bake 
 for one-half hour in a moderate oven. When cool, spread with glace icing. 
 
 Glace Icing. — Put one-half cup of sugar and three tablespoonfuls of 
 
240 CAKES, 
 
 water in a small saucepan. Stir over the fire until the sugar is nearly melted. 
 Take the spoon from the pan before the sugar really begins to boil because 
 it would spoil the icing if the syrup were stirred after it begins to boil. After 
 boiling gently for four minutes, add one-half teaspoonful of vanilla extract, 
 but do not stir; then set away to cool. When the syrup is about blood 
 warm, beat it with a wooden spoon until thick and white. Now put the 
 saucepan in another with boiling water, and stir until the icing is thin 
 enough to pour. Spread quickly on the cake. Maria Parloa. 
 
 NEWPORT CAKE. 
 
 Take one quart of flour, three eggs, three tablespoonfuls of white 
 sugar, three tablespoonfuls of butter, two teaspoonfuls of cream of tartar, 
 one teaspoonful of soda. It requires about one cup of milk to make stiff 
 batter. Bake in a quick oven; eat warm or cold as liked. It is nice for a 
 tea dish, and the children like it. Annie Goddard. 
 
 PORK CAKE— No. 2. 
 
 A very rich cake is made of the following ingredients: Chop one 
 pound of fat pork very fine, stone and chop one pound of raisins; pour a 
 pint of boiling water over the pork. Mix with this one cup of molasses, 
 two cups of sugar, eight cups of flour, one tablespoonful of ground cloves, 
 one tablespoonful of cinnamon, one tablespoonful of soda, one ^^^\ add 
 the white of the egg last. Mrs. Sarah Royce. 
 
 WATERMELON CAKE. 
 
 For the white part take two cups of sugar, two-thirds of a cup of but- 
 ter, the same of sweet milk, the whites of five eggs, a heaping teaspoon- 
 ful of baking-powder sifted into three cups of flour, any flavoring you pre- 
 fer. For the red part take one cup of red sugar, commonly called sugar 
 sand, one-half cup of butter, two-thirds of a cup of sweet milk, two cups 
 of flour, one teaspoonful of baking-powder, the whites of five eggs and 
 one-half pound of raisins or English currants for the seeds. In filling the 
 cake pan put the white part outside and the red part inside. Just before 
 putting it into the oven drop in your seeds where they belong. 
 
 Mrs. Alice George, 
 
 COCOANUT LOAF CAKE— No. 2. 
 
 Use one cup of butter, four eggs (beaten separately), two cups of white 
 sugar, one-half cup of sweet milk, one-half pound of dessicated cocoanut. 
 
CAKES. 241 
 
 one teaspoonful of baking-powder; flour must be sifted in so as to make 
 
 a soft batter but not soft enough to run. Bake slowly. 
 
 Clara Buckley. 
 ANGEL FOOD. 
 
 The whites of eleven eggs, one and one-half cups of granulated 
 sugar, one and one-half cups of flour, one teaspoonful of cream of tartar, 
 one teaspoonful of vanilla. Beat the whites of the eggs to a stiff froth, 
 then sift flour and sugar separately ten times. Add sugar and flour, a 
 little at a time, to the eggs. Bake forty minutes. Use a pan which has 
 never been greased. Mrs. Ellen Catlin. 
 
 ANGEL CAKE. 
 
 Use the whites of nine large eggs, a heaping cup of granulated sugar, 
 a cup of flour sifted five times before measuring, one teaspoonful of 
 baking-powder, a dash of salt, one-half teaspoonful each of lemon and 
 vanilla flavoring. Separate the eggs, add salt and baking-powder to the 
 whites and beat till very stiff; add sugar and flavoring, beat thoroughly, 
 then carefully turn in the flour. Bake in a moderate oven fifty minutes. 
 
 B. A. Nathan. 
 BRIDE CAKE. 
 
 As weddings are always in style, and as a cake made at home is not 
 only more inexpensive, but also more desirable from the fact that the 
 prospective bride usually compounds it, we give a very carefully prepared 
 recipe for that purpose. This cake improves by being made some time 
 beforehand. The following ingredients are necessary: One and one-half 
 pounds of flour, one and one-half pounds of butter, one-half pound of 
 candied lemon, one-half pound of candied orange, one-half pound of can- 
 died citron, one pound of dried cherries, one and one-half pounds of dried 
 currants (if the cherries are not used, take two and one-half pounds of 
 currants instead), eight ounces of almonds, eight eggs, the rind of four 
 oranges or of two lemons rubbed upon sugar, one-half ounce of spices, 
 consisting of powdered cinnamon, grated nutmeg, and powdered cloves in 
 equal proportions, one teaspoonful of salt and a small tumbler of brand}^ 
 If objected to, the brandy may be omitted, and another &gg may be 
 added. Wash, pick, and dry the currants, cut the cherries into moderate- 
 sized pieces, slice the candied peel into thin shreds, blanch and pound the 
 almonds, or cut them into very small pieces, and crush the flavored sugar 
 to powder. Put the butter into a large bowl, and beat it to a cream, either 
 with a wooden spoon or with the hand. Add very gradually the sugar, 
 flour, and eggs, and when they are thoroughly mixed work in the rest of 
 the ingredients, a little at a time, and beat the cake between every addi- 
 
242 CAKES. 
 
 tion. Beat it three-quarters of an hour. Line a tin hoop with double 
 folds of buttered paper, pour in the mixture, and place it on a metal bak- 
 ing-sheet with twelve folds of paper under it, and four or five on the top, 
 to keep it from burning. Put it in a moderately heated oven and keep 
 the oven at an even temperature until it is done. 
 
 If the cake is to be iced, first prepare the almond part: Take one-half 
 pound of almonds, throw them into boiling water, and skin them. Pound 
 them in a mortar with a few drops of orange-flower water, one pound of 
 fine white sugar, and as much white of egg as will make a soft stiff paste. 
 Spread this over the top of the cake and keep it from the edge as much 
 as possible. Put it in a cool oven, or in a warm place, till it is dry and 
 hard. To make the sugar icing, put two pounds of icing sugar into a 
 bowl and work into it the whites of two, or if necessary three, or even 
 four, eggs. The whites must not be whisked, but thrown in as they are. 
 Work the mixture to a stiff shiny paste, and whilst working it add occa- 
 sionally a drop of lemon juice. Be careful to obtain icing sugar. If a 
 drop of liquid blue is added it will look whiter. The icing needs to be 
 worked vigorously to make a paste which will not run, and the fewer eggs 
 used the better. The cake should not be iced until a short time before it 
 is wanted, as it may become soiled. Spread the icing evenly over with 
 hands wet with cold water, then smooth with an ivory knife, and put 
 it in gentle oven to harden. Ornament the cake with little knobs of icing 
 placed round the edge; and on the day of the wedding a wreath of white 
 flowers and ^reen leaves may be placed round it by way of beautifying, 
 or any more elaborate ornamentation that may suggest itself. 
 
 Mildred H. 
 CONVENTION CAKE. 
 
 One teacupful of white sugar, one cupful of sweet milk, one egg, one 
 cupful of currants, two and one-half cupfuls of flour, two tablespoonfuls 
 of butter, one teaspoonful of soda and two teaspoonfuls of cream of tartar. 
 Bake or steam forty minutes. This cake can be eaten hot with a sauce as 
 a pudding or cut up cold for tea. Julia Marvin. 
 
 POUND CAKE. 
 
 Take one pound and fourteen ounces of powdered sugar, one pound 
 and two ounces of butter, twelve eggs, one and one-half pints of milk, 
 three-fourths of an ounce of baking-bowder, three and one-half pounds of 
 sifted flour; beat the eggs to a froth, rub sugar, butter and eggs together; 
 then let stand till stiff and beat in milk and, lastly, the flour. 
 
 Catharine Hayden. 
 
CAKES. U^ 
 
 BLACK FRUIT CAKE. 
 
 One pound of butter, two pounds of raisins, stoned, two pounds of 
 currants carefully washed and one pound of dark brown sugar, one-half 
 pound of citron, one teaspoonful each of cinnamon, allspice, nutmeg, 
 cloves and soda, one tablespoonful of New Orleans or black molasses, 
 seven eggs, one pound of flour and enough sour milk to mix it quite stiff. 
 Bake slowly. I. M. Dell. 
 
 GOLD CAKE— No. 2. 
 
 Beat well the yolks of eight eggs, one cupful of granulated sugar, one- 
 quarter of a cupful of butter, one-half cupful of sweet milk, one and one- 
 half cupfuls of flour, two teaspoonfuls of baking-powder; cream the butter 
 and sugar together. Beat the yolks thoroughly and stir in the butter and 
 sugar; add the milk, then the flour, and stir hard. Bake in a cake mold 
 about forty minutes. B. Stagey. 
 
 MARBLE CAKE. 
 
 (Made of Ko-nut.) 
 
 Two-thirds of a cupful of Ko-nut creamed with one and one-half cup- 
 fuls of sugar, one-fourth of a teaspoonful of salt; add three eggs beaten 
 light, one teaspoonful of vanilla, one cupful of water, three cupfuls of 
 flour, three teaspoonfuls of baking-powder. Melt two ounces of Baker's 
 chocolate in one tablespoonful of Ko-nut and add to one-third of above 
 mixture. When filling the pan alternate the dark and light dough. 
 
 Myrtie E. Robinson. 
 SUNSHINE CAKE. 
 
 Use whites of ten eggs, yolks of six, one teaspoonful of cream of tar- 
 tar, one and one-half cupfuls of sifted pulverized sugar, one cupful of 
 flour, the grated peel of one orange. Beat whites till stiff, then cream in 
 one-half of the sugar; beat the yolks very light, add flavoring and balance 
 of sugar; put yolks and whites together and add flour and cream of tar- 
 tar; mix quickly. Put in angel-cake pan. Bake about one hour in a slow 
 oven. Hilda Vanquist. 
 
 VELVET SPONQE CAKE. 
 
 Sift five times one-third of a cupful of flour, also sift five times one 
 half cupful of granulated sugar. Whip the whites of four eggs to stiff 
 froth, add when partially beaten one-fourth of a teaspoonful of cream of 
 tartar. Beat in the sugar, then the yolks of three eggs and lastly the flour, 
 stirring very lightly after adding the flour. Fla\ or with vanilla. Bake in 
 an unbuttered pan forty-five minutes. Gretta Tibbitts. 
 
244 CAKES. 
 
 IDEAL SPONGE CAKE. 
 
 Two cupfuls of sugar, two cupfuls of flour, four eggs, one heaping tea- 
 spoonful of baking-powder, three-quarters of a cupful of hot water, grated 
 rind of lemon. Stir together until creamy the sugar and the yolks of the 
 eggs; add the flour and baking-powder which have previously been sifted 
 together four times; then add the hot water; stir well until smooth and 
 velvet-like; next add the whites of the eggs beaten stiff; flavor with lemon. 
 The batter may seem too thin, but will be all right. L. B. M. 
 
 CORN=STARCH CAKE. 
 
 One-half cupful of starch, one-half cupful of flour, one-half cupful of 
 fine granulated sugar, one-third cupful of butter, one teaspoonful of bak- 
 ing-powder and two small eggs. Beat the butter to a cream, add to it the 
 sugar, then the eggs, and mix all well together. Stir in the flour, corn- 
 starch and baking-powder previously sifted together. Beat for five min- 
 utes and bake immediately in a moderate oven. When done remove 
 from the pan and stand the cake on its side to prevent its getting heavy. 
 
 B. I. T. 
 OLD-FASHIONED SEED CAKE. 
 
 Two cupfuls of flour, one-half cupful of sugar, one-half cupful of but- 
 ter or clarified drippings, one teaspoonful of baking-powder, one ^gg, about 
 two-thirds of a cupful of milk, one teaspoonful of caraway seeds and a 
 pinch of salt. Stir together the flour, salt and baking-powder, rub in the 
 butter lightly, and add the sugar and seeds. Beat the egg light and add 
 it with the milk. Bake one hour in a steady oven. Mrs. T. J. G. 
 
 LEMON CAKE. 
 
 Two scant cupfuls of sugar, one-half of a cupful of butter, three eggs, 
 two and one-half cupfuls of flour, one cupful of milk, two rounding tea- 
 spoonfuls of baking-powder, grated rind of one lemon and one-half tea- 
 spoonful of salt. Beat the butter with half the sugar, then add gradually 
 the remainder of sugar, with the well-beaten eggs; next put in the grated 
 lemon rind, being careful not to use any of the white pith. Lastly stir 
 in the flour with which the baking-powder and salt have been sifted, alter- 
 nately with the milk. Bake about forty minutes in a moderate oven and 
 cover with lemon frosting. W. T. M. 
 
 ORANGE CAKE. 
 
 Two eggs, one cupful of sugar, one tablespoonful of melted butter, 
 one-half cupful of milk, one and one-half cupfuls of flour, two level tea- 
 
CAKES. 245 
 
 spoonfuls of baking-powder and the grated rind and strained juice of one 
 orange. Beat the eggs and sugar together, add the melted butter, then 
 the milk and lastly the flour and baking-powder sifted together. Stir in 
 the orange rind and juice just before putting into the pan. Bake about 
 thirty-five minutes in a moderate oven. L. E. P. 
 
 CHEAP SPONGE CAKE. 
 
 Two eggs, one cupful of sugar, one-half cupful of hot water, one cup- 
 ful of flour, one and one-half teaspoonfuls of baking-powder, one pinch of 
 salt and the grated rind of one-half of a lemon. Beat the yolks of the 
 eggs with half the sugar, then add the water, the remaining sugar, the 
 lemon rind and the flour sifted with baking-powder and salt. Lastly fold 
 in the whites of the eggs beaten to a stiff froth and bake twenty-five min- 
 utes in a buttered and floured shallow pan. H. F. L. 
 
 HOT WATER SPONGE CAKE. 
 
 Four eggs beaten to a foam, two scant cupfuls of sugar, two cupfuls of 
 sifted flour, two teaspoonfuls of baking-powder, two-thirds cupful of boil- 
 ing water. Flavor to taste. Gracia Rulo. 
 
 COCOA CAKE. 
 
 (All measurements should be jevel.) 
 
 One-half cupful of butter, one cupful of sugar, three eggs, one tea- 
 spoonful of vanilla, three-fourths of a cupful of milk, six tablespoonfuls of 
 cocoa, two teaspoonfuls of baking-powder and one and one-half to two 
 cupfuls of sifted pastry flour. Cream the butter in a warm dish until soft, 
 but not melted. Stir in the sugar gradually, beating well; then the beaten 
 yolks of the eggs; also the vanilla. Sift the baking-powder and cocoa 
 with one-half cupful of the flour and stir this into the mixture first; then 
 alternate the milk and the flour, using enough flour to make the mixture 
 stiff enough to drop from the spoon. Beat vigorously, then fold in the 
 stiffly beaten whites of the eggs. Bake in a loaf in a moderately hot oven 
 thirty-five or forty minutes, according to the size and shape of the pan. 
 
 Miss Elizabeth K. Burr. 
 
 B0N5ALINA CAKE. 
 
 One cupful of butter, two cupfuls of sugar, three cupfuls of flour, one- 
 half cupful of milk, five eggs, two teaspoonfuls of baking-powder. Bake 
 in hearts and rounds. Addie Mellen. 
 
246 CAKES. 
 
 DATE CAKE. 
 
 Two cupfuls of sugar, four eggs, two cupfuls of dates, two cupfuls of 
 walnuts, two tablespoonfuls of flour, two teaspoonfuls of baking-powder. 
 Bake one-half hour in a slow oven. Mrs. Libbie Sales. 
 
 SOUR CREAM NUT CAKE. 
 
 (Fine. ) 
 
 Break two eggs in a large cup and fill the cup with sour cream. Put 
 in a mixing bowl and add a level teaspoonful of soda and one cupful of 
 sugar, beat all well, then add enough flour to make quite stiff, and flavor 
 with vanilla. Take one pound of English walnuts, chop all but what you 
 wish to put on top of the cake, and stir into the batter. Bake in a moderate 
 oven. Ice the top and lay on the half meats. Mary L. Rowley. 
 
 BOSTON TEA CAKE. 
 
 Take two cupfuls of flour, one cupful of milk, two and one-half cup- 
 fuls of sugar, two eggs, three teaspoonfuls of baking-powder and one 
 tablespoonful of melted butter. Bake this cake twenty minutes. 
 
 E. Harmon. 
 COCOANUT LOAF CAKE— No. 3. 
 
 Beat one-fourth cupful of butter to a cream; add gradually one cupful 
 of powdered sugar, then three-fourths of a cupful of milk, then one cupful 
 of cocoanut, add one heaping teaspoonful of baking-powder to two cupfuls 
 of flour and sift; add flour and one teaspoonful of vanilla; fold in lightly the 
 well-beaten whites of four eggs; bake in a loaf. This same recipe makes 
 an excellent white cake by leaving out the cocoanut. C. A. R. 
 
 nOUNTAIN CAKE. 
 
 Take one pound of sugar, one-half pound of butter, one pound of 
 flour, six eggs, the yolks and whites beaten separately, one cupful of sweet 
 milk, three teaspoonfuls of baking-powder; make a frosting of three eggs 
 and lay the same as for jelly cake. Flavor the cake with lemon and the 
 frosting with vanilla. M. Y. Pease. 
 
 MRS. LOTT'S CINNAMON CAKE. 
 
 One pound each of flour, sugar and butter, the whites of two eggs 
 beaten high; flavor. Cut thin and bake quickly; watch to see that they 
 do not burn. When done wash with the white of an ^^^ and powdered 
 cinnamon. Blanched almonds may be used, in which case less butter is 
 needed. Contributed. 
 
CAKES. 247 
 
 PLAIN FRUIT CAKE. 
 
 One and one-half cupfiils of butter, three cupfuls of sugar, five cup- 
 fuls of flour, one cupful of sour cream, five eggs, one teaspoonful each of 
 soda, cinnamon and cloves and one small glassful of grape juice. Use 
 nutmeg, raisins and currants to taste. If the cream is rich add one spoon- 
 ful more of fiour. Mrs. James Woodruff. 
 
 PICNIC CAKE. 
 
 The ingredients needed for making two medium-sized cakes are: one 
 and one-quarter pounds of flour, one-half pound of currants, the same of 
 sugar, six ounces of butter, three eggs, four teaspoonfuls of baking-powder, 
 six drops of essence of lemon (or small quantity of grated nutmeg) and 
 one teacupful of milk. First well mix all the drv ingredients, lastly add- 
 ing the eggs and milk; beat well for a few minutes and bake at once. 
 
 Mrs. Sally O'Connell. 
 
 PLAIN NUT CAKE. 
 
 Take two cupfuls of sugar, one cupful of butter, three cupfuls of flour, 
 one cupful of cold water, four eggs, one teaspoonful of soda, and two tea- 
 spoonfuls of cream of tartar; mix well and last of, all add two cupfuls of 
 kernels of hickory nuts or walnuts, stir in thoroughly. Mrs. E. Ford. 
 
 COFFEE CAKE. 
 
 Use one cupful of brown sugar, one cupful of molasses, one-half cup- 
 ful of butter, one cupful of strong coffee, one &^g,, or yolks of two, one 
 heaping teaspoonful of soda in flour, one tablespoonful of cinnamon, one 
 teaspoonful of cloves, two pounds of raisins, one-fourth of a pound of cit- 
 ron. Soften the butter, beat with the sugar, add the eggs, spices, molasses 
 and coffee, then the flour, and lastly the fruit dredged with flour. 
 
 Mrs. H. O. Payne. 
 
 SOFT GINGERBREAD. 
 
 (None Better.) 
 
 One-half cupful of sugar, one cupful of molasses, one-half cupful of 
 butter, one teaspoonful each of ginger, cinnamon and cloves, two tea- 
 spoonfuls of soda dissolved in one cupful of boiling water, two and one- 
 half cupfuls of flour; add two well-beaten eggs the last thing before 
 bakinor. Mrs. Katharine Douglass. 
 
248 CAKES. 
 
 SOFT GINGERBREAD— No. 2. 
 
 One-half cupful of sugar, one cupful of molasses, one-half cupful of 
 butter, one teaspoonful each of ginger, cinnamon and cloves, two tea- 
 spoonfuls of soda dissolved in one cupful of boiling water, two and one- 
 half cupfuls of flour; add two well-beaten eggs the last thing before 
 baking. (This is excellent.) Mrs. E. Wallace. 
 
 PLAIN GINGERBREAD. 
 
 One cupful of molasses, one cupful of sugar, one cupful of boiling 
 water; dissolve one teaspoonful of soda in hot water; use one-half coffee- 
 cupful of shortening, one teaspoonful of ginger and a little salt. Add 
 flour enough to make it pretty stiff. Mrs. Charlotte Gooding. 
 
 CHOCOLATE GINGERBREAD. 
 
 Mix in a large bowl one cupful of molasses, one-half cupful of sour 
 milk or cream, one teaspoonful of ginger, one teaspoonful of cinnamon 
 and one-half teaspoonful of salt; dissolve one teaspoonful of soda in a 
 teaspoonful of cold water; add this and two tablespoonfuls of melted but- 
 ter to the mixture. Now stir in two cupfuls of sifted flour and finally add 
 two ounces of chocolate and one tablespoonful of butter, melted together. 
 Pour the mixture into three well-buttered deep tin plates, and bake in a 
 moderately-hot oven for about twenty minutes. Maria Parloa. 
 
 MOLASSES GINGERBREAD. 
 
 One cupful of New Orleans molasses, one cupful of sugar, one-quarter 
 cupful of butter, one cupful of warm water, one teaspoonful of soda dis- 
 solved in the water, one teaspoonful of ginger, three and one-half cupfuls 
 of flour. When taking this from the oven, do not invert the pan. 
 
 H. Bailey. 
 
 PLAIN GINGERBREAD— No. 2. 
 
 Melt one pound of butter in one quart of molasses that has been 
 heated, take one-half pound of dark brown sugar, six eggs, three-quarters 
 of a pound of ground ginger, one-quarter of a pound of ground allspice, 
 two ounces of ground cloves, four tablespoonfuls of soda beaten into the 
 molasses and three pounds of sifted flour. This amount can be reduced 
 for a small family. Make it into loaves and bake in a moderate oven. 
 Eat it cold. Harriet Haight. 
 
CAKES. 249 
 
 Ld^yer Cd^kes and Fillings for Same. 
 
 NUT FILLING. 
 
 Beat the whites of two eggs, one tablespoonful of powdered sugar to 
 an Qgg, one cupful of chopped hickory or any nuts; frost the top with 
 plain frosting and lay on the nuts whole. Lavinia Graves. 
 
 ORANQE PINEAPPLE FILLING. 
 
 Grate three oranges, rind and pulp, take out seeds and add one cup- 
 ful of grated pineapple. Beat the whites of two eggs to a stiff froth, stir 
 into oranges and pineapple and sweeten to taste. Spread thickly between 
 
 layers. Emily. 
 
 HEATHER FILLING. 
 
 Boil one and one-half cupfuls of granulated sugar with six tablespoon- 
 
 fuls of water until it drops from the spoon in threads. Have ready beaten 
 
 the white of one egg and pour the syrup slowly into it, beating all the time; 
 
 flavor with extract of almonds. Spread between layers while warm and 
 
 sprinkle each layer thickly with dessicated cocoanut. Ice the top in the 
 
 same manner and sprinkle cocoanut all over the cake. 
 
 Mrs. L. p. M. 
 CHOCOLATE FILLING. 
 
 Beat together thoroughly the whites of two eggs with enough confec- 
 tioners' or powdered sugar to make a rather soft frosting (about one and 
 one-half cupfuls), then stir into it one square of chocolate, previously 
 melted. Beat all well together before using. Lida M. Smith. 
 
 ORANGE FILLING. 
 
 Take the juice of a large, ripe orange. Beat sugar with it till of con- 
 sistence to spread. Stir till it is smooth and creamy; add a teaspoonful of 
 the yolk of an Qgg. This amount should cover three layers. 
 
 Mrs. G. Pope. 
 CARAMEL FILLING. 
 
 One cupful of brown sugar, one cupful of sweet milk, butter the size 
 of an ^gg; boil till thick and flavor with vanilla. This must be spread on 
 the cake before the filling is cold. May Lester. 
 
 CHOCOLATE FILLING— No. 2. 
 
 Take one pound of Baker's cocoa to four pounds of white sugar; mix 
 thoroughly with cold water to a thin paste. Put over fire and stir till 
 smooth. Let it cool. For layer cake this must be made quite thick. 
 
 Mrs. Louise Cole. 
 
250 CAKES. 
 
 CHOCOLATE FILLING— No. 3. 
 
 (Uncooked.) 
 
 Melt one-quarter of a cake of chocolate in one-quarter of a cupful of 
 hot water; stir in confectioners' sugar till thick enough to spread. Keep 
 warm, but do not boil. Add a teaspoonful of vanilla extract. Stir till 
 smooth. This will answer for three layers. Mrs. Julia Hoffman. 
 
 FIG FILLING. 
 
 Take a cupful of figs, cut into small pieces and put into a granite pan on 
 the stove; pour over them one-fourth of a teacupful of water and add one- 
 h^lf cupful of sugar. Cook all together until it will hair from the spoon. 
 Spread between layers of cake. C. A. M. 
 
 FRUIT FILLING. 
 
 Four tablespoonfuls of chopped citron, four tablespoonfuls of chopped 
 seeded raisins, one-half cupful of blanched almonds, chopped fine, also 
 four tablespoonful of finely-chopped figs; boil three minutes in three 
 tablespoonfuls of sugar dissolved in water. Beat the white of one egg 
 to a stiff froth, then mix thoroughly into this the whole of the chopped 
 ingredients. Put it between the layers of cake when hot. S. T. O. 
 
 BANANA, PEACH OR PINEAPPLE FILLING. 
 
 Cut bananas into thin slices and sweeten; prepare a cream by thor- 
 oughly sweetening and whipping. Put a layer of fruit between the layers 
 of cake and pour cream over each layer and over the top. C. I. A. 
 
 APPLE FILLING. 
 
 Peel and slice tart, ripe apples, put them on the fire with sugar to 
 suit; when tender, remove, rub them, beat thoroughly and add a small 
 piece of butter. When cold, spread between the layers. Cover the cake 
 with icing. R- A. P. 
 
 PRAIRIE CAKE. 
 (Excellent.) 
 
 One cupful of molasses, one-half cupful of brown sugar, one-half cup- 
 ful of melted butter, one teaspoonful each of cloves and cinnamon, two 
 teaspoonfuls of soda in one cupful of boiling water, two and one-half cup- 
 fuls of flour, yolks of four eggs well beaten and added last; for filling take 
 ten tablespoonfuls of boiling water and two cupfuls of sugar; boil until it 
 will hair, and pour over the beaten whites of four eggs and one cupful of 
 chopped and seeded raisins; mix and spread at once over layers and on 
 top. Try it. Mrs. I. H. Hoffman. 
 
CAKES. 251 
 
 WHIPPED CREAM CAKE. 
 
 Two-thirds of a cupful of sugar, two eggs, two tablespoonfuls of sweet 
 milk, two tablespoonfuls of baking-powder, one cupful of flour; stir the 
 sugar in the well-beaten yolks of eggs, then add the whites beaten stiff, 
 milk, flour, etc. Bake in two jelly tins eight or ten minutes. 
 
 Filling. — Whip one cup of thick, sweet cream, then add two table- 
 spoonfuls of pulverized sugar, season with vanilla and pour between and 
 on top of layers. To be eaten while fresh. Mrs. I. H. Hoffman. 
 
 PINEAPPLE CAKE. 
 
 Yolks and whites of three eggs well beaten together, one and one- 
 half cupfuls of powdered sugar, one-half cupful of cold water, two cupfuls 
 of flour, one-half teaspoonful of soda, one teaspoonful of cream of tartar; 
 make in layers and between and on top spread one can of grated pine- 
 apple with the juice of one lemon sweetened to taste; with this mix 
 beaten whites of three eggs, one cupful of powdered sugar and one tea- 
 spoonful of vanilla. Lena Mather. 
 
 CHOCOLATE CREAM PIES (CAKE). 
 
 Beat to a cream one-half cupful of butter and one and one-quarter 
 cupfuls of powdered sugar. Add two well-beaten eggs, a generous 
 half cupful of milk and one and one-half cupfuls of sifted flour, with which 
 has been mixed one and one-half teaspoonfuls of baking-powder. Bake 
 this in four well-buttered, deep tin plates for about fifteen minutes in a 
 moderate oven. 
 
 Put one-half pint of milk in the double boiler and on the fire. Beat 
 together the yolks of two eggs, three tablespoonfuls of powdered sugar, 
 and a level tablespoonful of flour; stir this mixture into the boiling milk, 
 beating well; add one-sixth of a teaspoonful of salt and cook for fifteen 
 minutes, stirring often. When cooked, flavor with one-half teaspoonful 
 of vanilla extract. Put two of the cakes on two large plates, spread the 
 cream over them and lay the other two cakes on top. Beat the whites of 
 the two eggs to a stiff froth and then beat into them one cupful of pow- 
 dered sugar and one teaspoonful of vanilla. Shave one ounce of choco- 
 late and put it in a small pan with two tablespoonfuls of sugar and one 
 tablespoonful of boiling water. Stir over a hot fire until smooth and 
 glossy. Now add three tablespoonfuls of cream or milk and stir into the 
 beaten ^%% and sugar. Spread on the pies and set away for a few hours. 
 
 Maria Parloa. 
 
252 CAKES. 
 
 DANDY OHIO CAKE. 
 
 Two cupfuls of sugar, not quite two-thirds of a cupful of butter, three 
 cupfuls of flour, one cupful of sweet milk, three eggs and three teaspoon- 
 fuls of baking-powder; when mixed put two-thirds of the mixture in two 
 tins; to the remaining one-third add three tablespoonfuls of molasses, 
 one-fourth of a teaspoonful of cloves, one-half teaspoonful of cinnamon 
 and one cupful of raisins, seeded and chopped. Bake this in third tin. 
 Put the three layers together with the dark in the center with frosting 
 between and on top. 
 
 Notice. — In mixing, put together the usual way, except reserve one- 
 half cupful of flour till the last and in it stir the baking-powder, adding a 
 very little pinch of salt. Mrs. M. E. St. Clair. 
 
 ILLINOIS CAKE. 
 
 Five eggs, two cupfuls of sugar, one cupful of butter, two teaspoon- 
 fuls of baking-powder, three cupfuls of flour and one cupful of milk; flavor 
 with vanilla. 
 
 Filling. — One cupful of sugar and enough water to dissolve the 
 sugar; put in a pan and let it simmer on the stove until it candies. Then 
 chop fine one cupful of seedless raisins. Stir them in the candied sugar, 
 beat two eggs to a froth and, last of all, stir them in; flavor slightly with 
 vanilla. Spread as you would other filling. This makes two small cakes. 
 One-half the amount will be sufficient for most families. 
 
 Mrs. Minerva Lane. 
 
 MINNEHAHA CAKE. 
 
 Take one and one-half cupfuls of granulated sugar, one-quarter of a 
 cupful of butter, one-half cupful of milk, two cupfuls of flour, two tea- 
 spoonfuls of baking-powder, the whites of six eggs beaten thoroughly. 
 For filling use one cupful of stoned, raisins, one cupful of hickory nut 
 meats, chopped fine, one cupful of sugar. Cover these with water and 
 boil down until thick enough to spread on cake. Mrs. H. P. Jones. 
 
 MAPLE LAYER CAKE. 
 
 Make the above layer cake. For a filling take two cupfuls of maple 
 sugar (shaved), add one cupful of water and boil until it waxes when 
 dropped in cold water. Remove from the fire and add two teaspoonfuls 
 of butter; stir speedily and put between the layers. A delicious cake. 
 
 Mrs. J. Aden. 
 
CAKES. 253 
 
 MARSHMALLOW CAKE. 
 
 Cream together one tablespoonful of butter and one-half cupful of 
 sugar, add the yolk of one ^%%, then one cupful of milk; fold in the beaten 
 white of one ^^% and lastly stir in gradually two cupfuls of flour which has 
 been sifted with two teaspoonfuls of baking-powder. Bake in three lay- 
 ers. Take one-fourth of a pound of marshmallows; divide in three parts; 
 when the cakes come from the oven place one-third of the marshmallows 
 on each layer; put each layer in the oven until the marshmallows run 
 together; now place one laj^er above the other and serve while hot. 
 
 O. T. F. 
 COCOANUT CREAM CAKE. 
 
 (Excellent with rich cream.) 
 
 Take one and one-half cupfuls of sugar, one teacupful of rich, sour 
 cream, two eggs (well beaten), any kind of flavoring and lastly add one 
 teaspoonful of soda sifted in two cupfuls of flour. Beat all well, bake in 
 layers in moderately hot oven. 
 
 FiLLiNG.^Take the heavy, sweet cream from one pan of milk and 
 beat until stiff; add a little sugar and beat again; spread between the 
 layers and on top. Over the sweetened cream sprinkle fresh grated 
 cocoanut. To be eaten while fresh, Mrs. L. A. Hall. 
 
 ICE CREAM CAKE. 
 
 The yolk of one ^^^ and the whites of three, one cupful of sugar, one 
 and three-fourths cupfuls of flour, one-half cupful of sweet milk, one-half 
 cupful of butter, one-half teaspoonful of soda and one teaspoonful of 
 cream of tartar. Bake in loaf. 
 
 Icing. — Beat the yolks of two eggs, to which add eight tablespoonfuls 
 of powdered sugar, and flavor to taste. Mae Brown. 
 
 MICHIGAN FRUIT CAKE (LAYER). 
 
 One scant cupful of butter, two cupfuls of sugar, three cupfuls of flour 
 (measured before sifting), two teaspoonfuls of Price's baking-powder, 
 rounded up, but not heaping, one cupful of sweet milk or milk and water, 
 the whites of six eggs, three teaspoonfuls of lemon extract; cream the 
 butter carefully, adding sugar, a little at a time and mixing thoroughly. 
 Add the milk gradually, then flour and well-beaten whites alternately, 
 mixing thoroughly. For the filling make icing of the whites of two eggs 
 and one cupful of sugar, using recipe for boiled icing. Put a portion of 
 the icing in separate dish and stir into it one cup of raisins, cut fine, mixed 
 with citron and a few currants and spread between the layers. Ice the 
 outside with the rest of the icing. C W. Hamilton. 
 
254 CAKES. 
 
 HUCKLEBERRY CAKE. 
 
 Make a sponge of one-half cupful of milk, one-half cupful of brown 
 sugar, one tablespoonful of butter, two cupfuls of unsifted flour and a 
 heaping teaspoonful of baking-powder; this quantity makes three cakes 
 by dividing it into three parts. Lay each part upon a pie plate and flatten 
 it well with the palm of the hand. You can't roll this, as it is too soft. 
 Of course, the huckleberries have been picked nice and clean, so put on a 
 deep layer of them first. Put sugar over the berries and pour a custard 
 over them. This custard is made of one-half pint of milk, two eggs, one 
 tablespoonful of sugar and a little vanilla to flavor it. Some use too much 
 vanilla, which destroys the delicate taste which a flavoring extract should 
 give. Annie R. White. 
 
 BANANA CAKE. 
 
 Cream one-third of a cupful of butter with one cupful of sugar, add 
 two well-beaten eggs, one half cupful of milk and one and three-quarters 
 cupfuls of flour. Bake in layers. When baked spread between the 
 layers a little boiled icing and sliced bananas; to be eaten while fresh. 
 
 Mrs. Eliza Locke. 
 
 STRAWBERRY CAKE. 
 
 Three eggs, one cupful of sugar, two cupfuls of flour, one tablespoon- 
 ful of butter, a heaping teaspoonful of baking-powder; beat the butter and 
 sugar together and add the eggs well beaten. Stir in the flour and bak- 
 ing-powder well sifted together and bake in deep tin plates. This quantity 
 will fill four plates. With three pints of strawberries mix a cupful of 
 sugar. Spread the fruit between the layers of cake. Cover the top layer 
 of strawberries with a meringue made with the white of an egg and a 
 tablespoonful of powdered sugar. Mrs. Charles Ross. 
 
 WHITE COCOANUT CAKE (YELLOW FILLING). 
 
 The whites of four eggs beaten to a stiff froth, one and one-half cup- 
 fuls of sugar, one-half cupful of butter, one cupful of sweet milk, three 
 teaspoonfuls of baking-powder and flour enough to make a moderately 
 stiff batter. Bake in layers. 
 
 Filling. — Take one-half cupful of sugar and one tablespoonful of 
 water; let dissolve and then boil till it shreds. Add the yolks of four eggs 
 well beaten and the juice of one-fourth of a lemon. Spread between the 
 layers, sprinkling cocoanut on top. Mrs. M. E. St Clair. 
 
CAKES. 255 
 
 ORANGE CAKE. 
 
 One cupful of sugar, one-half cupful of butter, the yolks of three eggs 
 and one whole egg. Reserve two whites for frosting. Take one-half 
 cupful of cold water, two cupfuls of flour, two teaspoonfuls of baking- 
 powder, the juice of one orange. Bake in two layers. Ice with boiled 
 icing, grating in the rind. Mrs. G. L. Galbraith. 
 
 PERFECTION CAKE. 
 
 Sift one pint of flour with two heaping teaspoonfuls of baking-powder, 
 wash six even tablespoonfuls of butter in cold water, then stir with it one- 
 half pint of pulverized sugar to a light cream; flavor with one teaspoonful 
 of vanilla; add alternatively the flour with two-thirds of a cupful of milk 
 and the beaten whites of six eggs, taking care not to stir much after 
 these ingredients have been added; pour the cake batter inco two good- 
 sized buttered tins, smooth, and bake in a slow oven. 
 
 Filling. — Boil one-half pint of sugar with one-half cupful of water till 
 it threads, then pour it slowly into the beaten whites of two eggs, add 
 one-half teaspoonful of vanilla and four ounces of finely-chopped nuts; 
 spread this over one cake, put on the other layer, pour over a pink sugar 
 glaze, then a thin white glaze, and decorate the top with candied fruit and 
 nuts. Make the glaze by putting one-half pint of sifted powdered sugar 
 in a saucepan, add two tablespoonfuls of water and a few drops of straw- 
 berry juice to color it a desired pink. Stir over the fire till lukewarm, 
 then pour it over the cake; leave the second glaze white. A. F. T. 
 
 TUTTI=FRUTTI CAKE. 
 
 Cream one small cupful of butter, add gradually one and one-half 
 cupfuls of sugar, then the beaten yolks of three eggs, one at a time, and 
 a small teaspoonful of vanilla extract. Take three level teacupfuls, of 
 flour, add one and one-half teaspoonfuls of baking-powder; sift twice. 
 Stir flour into the mixture, alternating with one-half cupful of milk; lastly^ 
 the whites of the eggs, beaten stiff. Bake forty minutes in a moderate 
 oven. Bake in shallow pans. Spread one layer thinly w^ith quince jelly 
 and over that one-half cupful of chopped raisins, one-quarter of a cupful 
 of chopped nuts, one-quarter of a cupful of cocoanut and the beaten white 
 of one egg. Put top layer in place and cover with boiled icing. C. H. I. 
 
 DEVIL'S FOOD. 
 
 (Fit for Angels.) 
 
 Two cupfuls of sugar, one-half cupful of butter, two eggs, one-half 
 cake of Baker's chocolate dissolved in one-half cupful of boiling water, a 
 
256 CAKES. 
 
 little salt, one teaspoonful of soda in one-half cupful of sour milk and 
 three cupfuls of flour. Bake in layers. 
 
 Filling. — One-half cupful of cream or rich milk, one-half cupful of 
 butter, two cupfuls of sugar and one teaspoonful of vanilla; mix these 
 together with two tablespoonfuls of chocolate and cook until it becomes 
 waxy; then cool and spread quickly on layers. Mrs. Grennard. 
 
 INEXPENSIVE LAYER CAKE. 
 
 One cupful of sugar, one-fourth cupful of butter, two eggs, one and 
 one-half cupfuls of flour, one-half cupful of milk or water, one and one- 
 half teaspoonfuls of baking-powder. Beat the butter, add the sugar and 
 beat again. Then stir in the yolks of the eggs, and next the flour and 
 baking-powder sifted together, alternately with milk or water. Lastly 
 fold in lightly the whites of the eggs beaten until stiff and turn into 
 greased pans. Bake fifteen to twenty minutes in a moderately-hot oven. 
 Put together with boiled icing. Aunt Amy. 
 
 ROLL JELLY CAKE. 
 
 Three eggs, one cupful of sugar, three tablespoonfuls of cream, or 
 one tablespoonful of butter, one cup of flour, one teaspoonful of baking- 
 powder. Beat the eggs until very light, add the sugar, then the cream or 
 melted butter and lastly sift in lightly the flour and baking-powder sifted 
 together. Spread very thinly in shallow pans lined with soft paper and 
 bake about twelve minutes in a quick oven. Turn from pan immediately, 
 remove the paper, spread the cake with jelly and roll up while still hot. 
 If the jelly is warmed slightly it will spread more quickly. 
 
 Nellie Brooks. 
 
 CHOCOLATE LAYER CAKE. 
 
 For two sheets of cake use three ounces of chocolate, three eggs, one 
 and three-fourths cupfuls of flour, one and three-fourths cupfuls of sugar, 
 one-half cupful of butter, one-half cupful of milk, one-half teaspoonful of 
 vanilla extract, one and one-half teaspoonfuls of baking-powder. Grate 
 the chocolate; beat the butter to a cream and gradually beat in the sugar. 
 Beat in the milk and vanilla, then the eggs (already well beaten), next the 
 chocolate and finally the flour, in which the baking-powder should be 
 mixed. Pour into two well-buttered shallow cake-pans. Bake for twenty- 
 five minutes in a moderate oven. Ice or not, as you like. Maria Parloa. 
 
DELIGHTFUL AND APPETIZING DISHES FOR DINNER 
 
 1. Mrs. Horner's Individual Chicken Pies. 
 
 2. Pickled Onions — Swedish Recipe. 
 
 3. Grape Jelly — New Hampshire Recipe. 
 
 4. Mrs. Earle's Fish Croquettes. 
 
 5. Mrs. B.'s Blueberry Cake. 
 
 6. Dressed Radishes and Celery. 
 
 (Club Style. ) 
 
 7. Stuffed Olives— Delicious and Appetizing. 
 
The turnpike road to people's hearts I find 
 
 I<ies through their mouths, or I mistake mankind. — Dr. IVolcot. 
 
 1. White Mountain Cream Puffs. 
 
 2. Mother's Salted Almonds. 
 
 3. Miss Stahl's Quince Souffle. 
 
 4. Honey a la New York. 
 
 5. Ice-cream Cake 
 
 6. Sliced Lemon Pie — Meringue Dressing. 
 
CAKES. 259 
 
 CHOCOLATE WHITE CAKE. 
 
 Beat one-half cupful of butter to a cream and gradually beat into it 
 one cupful of sugar. When this is light beat in one-half cupful of milk, a 
 little at a time, and one teaspoonful of vanilla. Beat the whites of six 
 eggs to a stiff froth. Mix one-half teaspoonful of baking-powder with 
 two scant cupfuls of sifted flour. Stir the flour and whites of eggs alter- 
 nately into the mixture. Have three deep tin plates well buttered and 
 spread two-thirds of the batter in two of them. Into the remaining batter 
 stir one ounce of chocolate, melted, and spread this batter in the third 
 plate. Bake the cakes in a moderate oven for about twenty minutes. 
 Put a layer of white cake on a large plate and spread with white icing. 
 Put the dark cake on this and also spread with white icing. On this put 
 the third cake; spread with chocolate icing. Maria Parloa. 
 
 CHOCOLATE CINNAMON CAKE. 
 
 One-half cupful of butter, two-thirds cupful of sugar, two eggs, one 
 and one-half cupfuls of flour, two level teaspoonfuls of baking-powder, 
 three level teaspoonfuls of ground cinnamon, one-half cupful of milk and 
 a pinch of salt. Beat the butter and sugar well together, then add the eggs, 
 one at a time, beating them well into the butter and sugar. Sift together 
 flour, baking-powder, salt and cinnamon and add alternately with the 
 milk, mixing thoroughly. Turn into two layer cake pans that have been 
 previously lined with a soft paper. Bake in a moderate oven twenty-five 
 minutes and if possible leave in the pans until cold. Frost and fill with 
 chocolate filling. (See page 260 recipe for Chocolate Layer Cake.) 
 
 D. A. B. 
 
 COCOANUT CAKE CANDY FILLING. 
 
 Three-quarters of a cupful of butter, two cupfuls of soft, white sugar, 
 one cupful of warm water, three eggs beaten separately or the whites of 
 only six eggs, three cupfuls of flour, having in it two tablespoonfuls of 
 baking-powder. Bake in jelly-cake pans, three layers. It takes eight 
 ounces of crystallized cocoanut, soaked in tepid water to spread between 
 the layers. 
 
 The top should be iced with the following boiled icing: Take two and 
 one-half cupfuls of granulated sugar, one-half cupful of water, boil three 
 minutes; when cool add the whites of three eggs well beaten. 
 
 Mrs. Phebe Tyrell. 
 
260 CAKES. 
 
 BANANA CAKE. 
 
 Two eggs, one cupful of sugar, one-fourth cupful of butter, two and 
 one-fourth cupfuls of flour, one cupful of milk, two level teaspoonfuls of 
 baking-powder and a pinch of salt. Beat the sugar and eggs together 
 until thick, sift together flour, salt and baking-powder and add them with 
 the milk. Melt the butter without heating more than is necessary and 
 stir it into the cake batter. Bake in layer pans. When cold, cover one 
 layer with sliced bananas and over these a layer of frosting, made by 
 beating together the whites of two eggs with one and one-half cupfuls of 
 confectioners' or powdered sugar, until smooth. Reserve one-half of the 
 frosting and use it to cover top layer of the cake. E. J. A. 
 
 MAUD S. CAKE. 
 
 Boil together one-half cake of chocolate, one cupful of granulated 
 sugar, one-half cupful of milk, the yolk of one ^^'g and let boil till thick 
 and then set aside to cool. Then take one cupful of sugar, one cupful of 
 sweet milk, one cupful of butter, two and three-quarter cupfuls of flour, 
 two eggs, two teaspoonfuls of baking-powder. Flavor this with vanilla. 
 Stir the chocolate mixture into this and bake on layer tins. When baked 
 spread strawberry preserves between the layers. W. F. White. 
 
 CHOCOLATE CARAMEL CAKE. 
 
 One scant cupful of butter, two cupfuls of sugar, one cupful of sweet 
 milk, three cupfuls of flour, two teaspoonfuls of baking-powder, four eggs 
 and one teaspoonful of vanilla. Cream butter and sugar, stir in the 
 beaten yolks; add the milk, then the flour and baking-powder sifted well 
 together, then the beaten whites and last the vanilla. Bake in four deep 
 tins. 
 
 Filling. — To one pint of sweet milk add two cupfuls of sugar, one- 
 fourth of a cake of Baker's chocolate and butter the size of an egg. Cook 
 until thick and spread between the layers. Mrs. J. C. Spradling. 
 
 CHOCOLATE LAYER CAKE— No. 2. 
 
 Grate one cake of unsweetened chocolate, add four tablespoonfuls of 
 flour, two teaspoonfuls of baking-powder, one cupful of sugar, five eggs 
 beaten with the sugar. Beat the whole fifteen minutes and bake in layers. 
 
 Filling. — One cupful of milk, one heaping teaspoonful of corn- 
 starch, mixed smooth in milk. Beat three eggs separately, add the yolks 
 to the cupful of milk, add two teaspoonfuls of vanilla extract. When 
 warm, add butter the size of a hickory nut and one-half cupful of sugar. 
 Stir in the beaten whites when cool. Mrs. D. Murray. 
 
CAKES. 201 
 
 ORANGE CAKE. 
 
 Two eggs, one cupful of sugar, one-quarter cupful of butter, one and 
 one-half cupfuls of flour, one-half cupful of sweet milk, two rounding tea- 
 spoonfuls of baking-powder, one tablespoonful of orange juice. Beat the 
 butter and sugar together, add the beaten yolks, then the milk, lastly the 
 beaten whites and the flour, stirring hard. Bake in two or three laj'^ers 
 about twenty minutes 
 
 Filling. — For Orange Filling see page 249. Mrs. G. Pope. 
 
 LEROY'S BIRTHDAY CAKE. 
 
 Two eggs, one cupful of sugar, one tablespoonful of butter, one cup- 
 ful of sweet milk, one teaspoonful (heaping) of baking-powder, a little 
 nutmeg and flour to make a dough just stiff enough to run. Bake in layers. 
 
 Filling. — One teaspoonful of orange extract, two tablespoonfuls of 
 sugar, one teaspoonful of butter and the yolk of one egg (white for icing), 
 two-thirds of a cupful of boiling milk and one teaspoonful of corn-starch, 
 Take first enough of the milk to dissolve the corn-starch, add the butter 
 and sugar and over this pour the balance of the milk boiling hot, stirring 
 briskly till partially cold; then add the orange extract and the yolk of an 
 ^^^, well beaten. Fill between the layers and ice the top. Serve while 
 warm. Mrs. S. M. Stiles. 
 
 WHIPPED CREAM CAKE— No. 2. 
 
 One-half cupful of granulated sugar, one-half cupful of butter, the 
 whites of three eggs, two and one-half cupfuls of flour, two teaspoonfuls 
 of baking-powder. Bake in layers. 
 
 Filling. — One-half cupful of cream whipped stiff, one-half cupful of 
 sugar; flavor :o taste. Mrs. C. Ullery. 
 
 WASHINGTON CAKE. 
 
 One cupful of sugar, one ^^^, one-third cupful of butter, one-half cup- 
 ful of sweet milk, one-half teaspoonful of soda, one teaspoonful of cream 
 of tartar, one and one-third cupfuls of flour; flavor with lemon. Bake on 
 two round tins; when done spread one cake with nice apple sauce or 
 jelly; then put the other cake on top and sift powdered sugar over it. 
 
 B. E. J. 
 JELLY ROLL CAKE— No. 2. 
 
 Four eggs, one cupful of sugar, one cupful of flour, one-fourth of a 
 teaspoonful of salt; beat the eggs and sugar together until very light, then 
 
262 CAKES. 
 
 add flour; beat five minutes. Bake in a bread pan in a hot oven; when 
 done spread the jelly and roll while warm; it must not be cut until cold. 
 
 Mrs. M. Ranney. 
 
 NEW ENGLAND PANCAKES. 
 
 Mix four tablespoonfuls of fine flour very smoothly with a little cold 
 milk. Add gradually one-half pint of cream, a small pinch of salt, the 
 well-whisked yolks of four and the whites of two eggs, a heaping table- 
 spoonful of sifted sugar and two or three drops of lemon, almond, or any 
 other flavoring. Let the batter stand for an hour before it is cooked, then 
 fry it in pancakes as thin as possible. Strew a little sifted sugar and 
 powdered cinnamon upon each pancake, and roll it round before putting 
 it in the dish. Serve very hot. Lydia Town. 
 
 JAM ROLL. 
 
 Take one-quarter of a pound of loaf sugar, two eggs, the weight of 
 one egg (one-eighth of a pound) in flour. Beat the yolks of the eggs 
 briskly, add the sugar and mix well. Beat the &g^ whites to a very stiff 
 froth, mix lightly and add the flour by degrees, beating all the time. 
 Bake in a quick oven fifteen minutes. Turn out and roll quickly on a 
 board sprinkled with flour. Mrs. B. Bauer. 
 
 PEACH CAKE FOR DESSERT. 
 
 Bake three sheets of Minnehaha cake, cut nice, ripe peaches in thin 
 slices; prepare cream by whipping and sweetening; put layers of peaches 
 between the sheets of cake; pour cream over each layer and over the 
 top. To be eaten soon after it is prepared. Vanilla flavoring may be 
 added if desired. B. P. W. 
 
 PALM CAKES. 
 
 (For Palm Sunday.) 
 
 Mix one cupful of flour into which has been sifted one teaspoonful of 
 baking-powder and one-fourth cupful of butter. Beat the yolk of an Qgg, 
 add to it one-half cupful of sugar and beat again. Add the &gg and sugar 
 mixture to the flour and butter; add to this one-half cupful of hickory 
 nut meats chopped fine and lastly add the beaten white of one &gg. Roll 
 out thin and cut in tiny palm-leaf fans or in the shape of tiny palm leaves 
 and bake on oiled paper. Remove from oven and while hot trim into 
 good shape if they have spread out. When cold spread over boiled icing 
 and mark the palm ribs with a knife. Before serving tie a bit of white or 
 green ribbon about the handle of each. Novel and good. P. W. B. 
 
CAKES. 263 
 
 EASTER CAKELETS. 
 
 Make a silver cake after the silver cake recipe; spread about one- 
 half inch thick on flat baking-tin and bake. When done, let partially 
 cool, then take out of tin and lay on flat surface. Also make the gold 
 cake after the gold cake recipe, at the same time adding a little yellow 
 vegetable coloring if the color of the batter is not deep enough to represent 
 the yolk of an ^%^. Then spread it about one-half inch thick on a tin. 
 When baked, remove from tin and lay also on flat surface. Now, with a 
 round cooky cutter, cut out the white cake, laying each piece again on a 
 flat surface. With a smaller cooky cutter cut out the yellow cake, laying 
 each piece in the center and on top of each round white cake. Boiled 
 icing placed between them and over all, makes most delightful Easter 
 cakelets. M. C. B. 
 
 INDIVIDUAL BERRY CAKES. 
 (Blackberry, Blueberry, Strawberry or Peach.) 
 
 Take one pint of flour, two teaspoonfuls of baking-powder, a little 
 salt; sift together, then rub in two even tablespoonfuls of butter. Add 
 enough milk to make a soft dough. Pour on bread board and pat down. 
 Take a large round cutter and cut out the cakes. Lay on buttered pan 
 and bake in quick oven. When done pull apart, spread with butter and 
 lay over fresh ripe berries; roll in sugar; and serve with cream if desired. 
 
 Mrs. L. a. B. 
 CHOCOLATE ECLAIRS. 
 
 Into a granite-ware saucepan put one-half pint of milk, two well- 
 rounded tablespoonfuls of butter and one tablespoonful of sugar and place 
 on the stove. When this boils up, add one-half pint of sifted flour and 
 cook for two minutes, beating well with a wooden or granite spoon. It 
 will be smooth and velvety at the end of that time. Set away to cool; and 
 when cool, beat in four eggs, one at a time. Beat vigorously for about 
 fifteen minutes. Try a small bit of the paste in the oven, if it rises 
 in the form of a hollow ball the paste is beaten enough, whereas, if it 
 does not, beat a little longer. Have tin sheets or shallow pans slightly 
 buttered. Have ready, also, a tapering tin tube, with the smaller opening 
 about three-quarters of an inch in diameter. Place this in the small end 
 of a conical cotton pastry bag. Put the mixture in the bag, and press out 
 on buttered pans, having each eclair nearly three inches long. There 
 should be eighteen, and they must be at least two inches apart, as they 
 swell in cooking. Bake in a moderately hot oven for about twenty-five 
 minutes. Take from the oven and while they are still warm coat them 
 
^64 CAKES. 
 
 with chocolate. When cold, cut open on the side, and fill with either of 
 the following described preparations: 
 
 Filling No. i. — Mix in a bowl one-half pint of rich cream, one tea- 
 spoonful of vanilla and four tablespoonfuls of sugar. Place the bowl in a 
 pan of ice-water and beat the cream until light and firm, using either an 
 egg-beater or a whisk. 
 
 Filling No. 2. — Put one-half pint of milk in the double boiler and 
 place on the fire. Beat together until very light one level tablespoonful 
 of flour, one-half cupful of sugar and one &gg', when the milk boils, stir in 
 this mixture. Add one-eighth of a teaspoonful of salt and cook for fifteen 
 minutes, stirring often. When cold flavor with one teaspoonful of vanilla. 
 
 Icing for Eclairs. — Put in a small granite-ware pan one-half pint of 
 sugar and five tablespoonfuls of cold water. Stir until the sugar is 
 partially melted and then place on the stove, stirring for one-half minute. 
 Take out the spoon, and watch the sugar closely. As soon as it boils take 
 instantly from the fire and pour upon a meat platter. Let this stand for 
 eight minutes. Meantime, shave into a cup one ounce of chocolate and 
 put it on the fire in a pan of boiling water. At the end of eight minutes 
 stir the sugar with a wooden spoon until it begins to grow white and to 
 thicken. Add the melted chocolate quickly and continue stirring until 
 the mixture is thick. Put it in a small saucepan and place on the fire in 
 another pan of hot water. Stir until so soft that it will pour freely. 
 Stick a skewer into the side of an eclair and dip the top in the hot choco- 
 late. Place on a plate and continue until all the eclairs are "glaced." 
 They will dry quickly. Do not stir the sugar after the first one-half min- 
 ute and do not scrape the sugar from the saucepan into the platter. All 
 the directions must be strictly followed. Maria Parloa. 
 
 JIACAROONS A LA ITALIENNE. 
 
 Pound one pound of Jordan almonds (to be obtained at confectioner's) 
 quite fine with the whites of four eggs, add two and one-half pounds of 
 sifted loaf sugar and rub them well together in a mortar. Add by degrees 
 ten more whites, working them well as you put them in. Put the mixture 
 into a tunnel and drop them on paper in pieces the size of a walnut. Cut 
 three blanched almonds into small bits and place on each and bake them 
 on flat tins in a slow oven. Mrs. T. J. Gaines. 
 
 SMALL GINGER CAKES. 
 
 One cupful of butter, one cupful of sugar, one cupful of molasses, two 
 eggs, two teaspoonfuls of baking-powder, two teaspoonfuls each of ground 
 ginger and cinnamon, one teaspoonful of nutmeg, a pinch of salt and three 
 
CAKES. ^65 
 
 cupfuls of flour. Beat together the butter and sugar, add the yolks of the 
 eggs and the molasses. Next stir in the flour, spices, baking-powder and 
 salt, all sifted together, and just before baking beat the whites of the eggs 
 well and fold them lightly in. Bake in small pans in moderate oven not 
 over-filling the pans. B. A. W. 
 
 AUNT FANNY'S TEA CAKES. 
 
 Beat three eggs to a foam, add one cupful of sugar, five tablespoonfuls 
 of melted butter, ten tablespoonfuls of milk, two teaspoonfuls of baking- 
 powder and three cupfuls of flour. Flavor with lemon extract. Bake in 
 patty pans. Rose Norden. 
 
 MRS. WORTH INQTON'S COFFEE CAKE. 
 
 One cupful of white sugar, one-half cupful of butter, one-half cupful 
 of liquid coffee, one-half cupful of molasses; never use syrup in cooking. 
 Take the yolks of four eggs, one teaspoonful each of cinnamon, cloves, 
 nutmeg and soda, two and one-half cupfuls of unsifted flour. Bake in 
 patty pans with a quick oven. M. W. 
 
 CHOCOLATE SPONGE CAKE. 
 
 (Made of Ko-nut. ) 
 
 One-fourth cupful of Ko-nut, one-eighth of a teaspoonful of salt, one 
 and one-half cupfuls of sugar, one-half cupful of cold water, one and one- 
 quarter cupfuls of flour, one-quarter cupful of Baker's cocoa, three level 
 teaspoonfuls of baking-powder, three eggs, one teaspoonful of cinnamon. 
 Cream Ko-nut, salt and sugar together, add yolks of eggs well beaten, 
 then the water and lastly the flour, into which the baking-powder, cinna- 
 mon and cocoa should be sifted. Fold in the stiffly beaten whites of the 
 eggs. Bake twenty minutes in muffin pans. Myrtie E. Robinson. 
 
 CHOCOLATE GINGERBREAD FOR BOYS AND GIRLS. 
 
 (Made of Ko-nut.) 
 
 Use one cupful of molasses, add a teaspoonful of soda dissolved in a 
 teaspoonful of cold water, one-half teaspoonful each of cinnamon, ginger 
 and salt, one-half cupful of cold water, two cupfuls of flour and two ounces 
 of Baker's chocolate melted in two tablespoonfuls of Ko-nut. Bake in 
 gem pans for twenty minutes. Myrtie E. Robinson. 
 
 SPICE CAKES. 
 (Made of Ko-nut.) 
 
 One cupful of molasses, one teaspoonful of soda, one-fourth teaspoon- 
 ful each of salt, cinnamon, allspice and one-eighth of a teaspoonful of 
 paprica, two tablespoonfuls of vinegar, two-thirds cupful of warm water, 
 
266 CAKES. 
 
 one package of fig mince, three eggs, four cupfuls of flour, one-third cup- 
 ful of Ko-nut melted. Bake in shallow pans twenty-five minutes. 
 
 Myrtie E. Robinson. 
 ENGLISH WAFERS. 
 
 Beat the whites and yolks of six eggs separately, then pour in six 
 tablespoonfuls of sugar, three tablespoonfuls of flour and two tablespoon- 
 fuls of arrow-root. Flavor to taste. Willa K. 
 
 EVERY=DAY TEA CAKES. 
 
 One and one-half cupfuls of white sugar, two eggs, one-half cupful of 
 butter, one and one-half cupfuls of sweet milk (if you have none use 
 water), two cupfuls of flour and two teaspoonfuls of baking-powder. Beat 
 the sugar, butter and eggs together and lastly the flour with the baking- 
 powder sifted together. Flavor to taste (I generally use nutmeg). Bake 
 in gem tins in a quick oven. Mrs. M. L. Lockwood. 
 
 SPRENQELA. 
 
 Four cupfuls of powdered sugar, eight eggs. Stir one-half hour; beat 
 whites separately. Take two teaspoonfuls of baking-powder, the rind of 
 two lemons, flour enough to roll out. Cut them out with a cake-cutter and 
 let lie over night. Then sprinkle anise seed over them and bake. 
 
 M. O. Baldwin. 
 PEPPER NUTS. 
 
 Take four cupfuls of fine sugar, eight eggs, stirring them for nearly 
 one-half hour. Beat whites by themselves; rind of two lemons, two tea- 
 spoonfuls of baking-powder, flour enough to roll, two teaspoonfuls of cin- 
 namon, one teaspoonful of ground cloves, one teaspoonful of allspice, one 
 grated nutmeg. Cut them into any shape you choose and put two drops 
 of brandy on each cake. Next morning turn them over and bake. 
 
 Mrs. J. Fuller. 
 SPIDERS. 
 
 Make a noodle dough, cut in shape, and fry it in hot lard. Sprinkle 
 powdered sugar over them when done. Emma Wolf. 
 
 ALMOND SQUARES. 
 
 One-half pound of butter rubbed, one-half pound of sugar, one-half 
 pound of chopped almonds mixed in, two eggs, one-half pound of flour 
 and the grated rind of one lemon. Roll them out and cut into squares. 
 Bake in a moderate oven. Mrs. Jane Phillips. 
 
CAKES. 267 
 
 CINNAMON ROLLS. 
 
 (Good.) 
 
 Make a biscuit dough of one pint of flour, one and one-half teaspoon- 
 fuls of baking-powder, one-half teaspoonful of salt and a full tablespoon- 
 ful each of butter and lard. Rub the shortening into the flour, having first 
 thoroughly mixed in the salt and baking-powder. Use enough new milk 
 to make a soft dough. Roll it out very thin and sprinkle on a cupful of 
 granulated sugar well mixed with one teaspoonful of cinnamon. Then 
 roll up tightly and cut across in slices from three-quarters of an inch to an 
 inch thick. Lay upon a biscuit pan and bake quickly. Try these and see 
 if they are not good. Mrs. E. Wallace. 
 
 MARGUERITES. 
 
 (See colored picture. ) 
 
 For four dozen cakes sift four ounces of flour with four ounces of sugar, 
 and one-fourth teaspoonful of salt, then add one-half cupful of lukewarm 
 water, the whites of three unbeaten eggs, one teaspoonful of vanilla or lemon 
 extract. Beat well, add two tablespoonfuls of melted butter and divide 
 the batter into four parts; color one pink, one green, one purple and one 
 cream. Vegetable and fruit colors are best for this purpose. Spinach for 
 the green, strawberry for the pink, grape for the purple and a little orange 
 for the cream. Oil a wafer iron, put one teaspoonful of the batter in the 
 center, close and bake, taking care not to brown. Soon as done remove 
 the cake and roll it up like a tube; continue till all are baked in the same 
 manner. If you have no wafer pan a large common dripping-pan will 
 answer. Spread out thin, leaving a space between each square; roll while 
 hot. . P. E. J. 
 
 MARGUERITES— No. 2. 
 
 One pound of figs and one-fourth pound of citron chopped fine, mixed 
 with the beaten whites of three eggs and one-fourth cupful of sugar. 
 Spread mixture on saratoga-chip crackers; set in oven and let remain 
 until light brown. A. Metta Hubbard. 
 
 AFTERNOON TEA WAFERS. 
 
 Take the whites of two eggs, one large cupful of confectionery sugar, 
 one teaspoonful of vanilla; mix together with one-half pound of chopped 
 English walnuts; spread this on Saratoga crackers and serve with after- 
 noon tea. Marion Willard. 
 
268 CAKES. 
 
 NUT BARS. 
 
 Two cupfuls of flour, one cupful of coarsely-chopped nuts, one-half 
 cupful of sugar, two tablespoonfuls of butter, one teaspoonful of baking- 
 powder, one-half cupful of milk, one egg and a pinch of salt. Sift flour, 
 salt and baking-powder into a bowl, rub in the butter and add the nuts 
 and sugar. Mix to a rather stiff dough with the ^^g and milk, turn on to 
 a floured board and roll out two-thirds of an inch thick. Cut into bars of 
 convenient size and fry in hot fat until golden brown. 
 
 Chicago Cooking School. 
 
 BANNOCKS. 
 
 Take one pound of butter, one and one-quarter pounds of brown sugar, 
 six eggs whipped to a thick cream, one teaspoonful of ginger, one and 
 one-quarter pounds of white corn-meal and one and one-quarter pounds 
 of flour. Cream the butter and sugar, beat in the eggs and ginger; stir in 
 the meal and flour and make into a smooth dough. Bake in small cups 
 or patty pans and let stand in them till cold. E. D. Whittier. 
 
 ALMOND JUMBLES. 
 
 (Children's Delight. ) 
 
 Cream thoroughly three-quarters of a cupful of butter and one cupful 
 of sugar. Add three eggs, first the yolks, then the whites, each beaten 
 separately; add one-eighth of a cupful of canned fruit juice — peach, 
 apricot, or any good juice, one-fourth of a cupful of corn-starch and 
 sufficient flour to make a soft dough. Roll out thin, cut with a jumble 
 cutter. Sprinkle the tops with blanched almonds and granulated sugar. 
 Press lightly with a rolling pin, lay on greased pans and bake in a moder- 
 ate oven. Caterer for Children's Parties. 
 
 PLAIN JUMBLES. 
 
 Take three cupfuls of sugar, two cupfuls of butter, three eggs, four 
 tablespoonfuls of sour cream and one teaspoonful of soda. 
 
 Mrs. Bryant. 
 
 PLAIN JUMBLES— No. 2. 
 
 Rub one pound of sugar and one pound of butter together. Beat 
 well four eggs, add one-half teaspoonful of baking-powder and milk to 
 make them soft. Roll thin and cut out with a cake cutter. 
 
 T. H. Green. 
 
CAKES. 269 
 
 ROCK CRYSTAL JUMBLES. 
 
 Work three-quarters of a pound of butter into one and one-half 
 pounds of flour, one-half pound of sugar and three eggs beaten well. Add 
 one-quarter of a nutmeg grated, one-half teaspoonfui of lemon or vanilla 
 extract. Mix well, roll out to the thickness of one-eighth of an inch, grate 
 loaf sugar over the dough; cut it with a biscuit or cake cutter, so that 
 there will be a hole in the center. Lay them on flat tin plates and bake 
 ten minutes, in a quick oven. Mrs. F. T. Mount. 
 
 EXCELLENT COOKIES. 
 
 One cup of sugar, one-half cup of butter, two eggs, two tablespoonfuls 
 of milk, two teaspoonfuls of baking-powder, a little nutmeg; flour to make 
 a soft dough. Mrs. E. M. Muchanan. 
 
 OATMEAL COOKIES. 
 
 One cupful of sugar, one cupful of butter, one-half cupful of sour milk, 
 one teaspoonfui of soda dissolved in the milk, two eggs, two cupfuls of 
 oat-meal, two cupfuls of white flour, one cupful of chopped raisins. Mix 
 soft, and roll. Cut in squares or with a cooky cutter. These are very 
 delicious. This recipe calls for "Quaker Oats." Mrs. G. L. Galbraith. 
 
 HERMITS. 
 
 One and one-half cupfuls of brown or maple sugar, one cupful of but- 
 ter, one-half teaspoonfui of soda dissolved in two tablespoonfuls of hot 
 water, three eggs, a little nutmegl pinch of salt, one and one-half cupfuls 
 of seeded and floured raisins, three and one-half cupfuls of flour in which 
 one teaspoonfui of cream of tartar has been sifted, and one-fourth cupful 
 of buttermilk. Drop the dough from the spoon in disconnected cakes. 
 
 O. C. A. 
 HOLLAND COOKIES. 
 (Fine.) 
 
 One quart of honey, two pounds of brown sugar, one quart of thick, 
 sour cream, one heaping teaspoonfui of soda, one-half pound of almonds, 
 chopped fine, one-half pound of citron, chopped fine, one even tablespoonful 
 of cinnamon, one-half tablespoonful of cloves, one-half tablespoonful of 
 allspice, one even tablespoonful of salt, one-half of a nutmeg. Can 
 use golden syrup in place of honey. Mrs. Marion Lovewell. 
 
 FAIRY GINGER COOKIES. 
 
 One cupful of butter, two cupfuls of sugar, one cupful of milk, four 
 cupfuls of flour, one-third teaspoonfui of soda, one tablespoonful of gin- 
 ger. Beat the butter to a cream; add the sugar, gradually, and when 
 
270 CAKES. 
 
 light, the ginger and the milk in which the soda has been dissolved, and 
 finally the flour. Turn baking pans upside down and wipe the bottoms 
 very clean. Butter them and spread the cake very thin upon them. Bake 
 in a moderate oven until brown. While still hot cut into squares and slip 
 from the pan. Keep in a tin box. Remember to spread it as thin as a 
 wafer and cut it the instant it is taken from the oven. J. I. C. 
 
 GINGER COOKIES. 
 
 (In print for the first time. ) 
 
 Two cupfuls of dark molasses, one cupful of white sugar, one cupful 
 of melted lard and butter, one cupful of hot water, two eggs, one heaping 
 teaspoonful of soda, one rounding teaspoonful of salt, one rounding tea- 
 spoonful of ginger and one rounding teaspoonful of cinnamon. Beat 
 together molasses, sugar and shortening, then add the eggs and two cup- 
 fuls of flour, or enough for a thick batter. Then stir in the salt and spices; 
 then add hot water into which has been stirred the soda and beat smooth. 
 Now stir in sufficient flour for stiff batter and let stand as long as con- 
 venient; all night is not too long. Roll as soft as possible, lay aside the 
 trimmings of each fresh batch until all has been rolled once; put them all 
 together and roll out. The softer the dough the better the cookies. 
 
 Mrs. H. p. Crandall. 
 
 GINGER COOKIES— No. 2. 
 
 One cupful of shortening, one cupful of molasses, one cupful of sugar, 
 one-half cupful of hot water. Use one teaspoonful of soda, salt, cinnamon 
 and ginger. Bake them. Mrs. E. Carroll. 
 
 GINGER COOKIES— No. 3. 
 
 One cupful of sugar, one cupful of lard, one cupful of molasses, one- 
 half cupful of hot water, one teaspoonful of soda, flour to roll out, and 
 ginger to taste, usually about a tablespoonful. Mrs. A. Forester. 
 
 COCOANUT COOKIES. 
 
 Take three eggs, one cupful of sugar, one cupful of butter, one cupful 
 of cocoanut, three tablespoonfuls of sweet milk, one teaspoonful of bak- 
 ing-powder, one teaspoonful of vanilla extract, flour enough to roll out 
 nicely. These cookies require a quick oven and must be rolled out very 
 thin. The longer they are kept the more moist they become. 
 
 Mrs. E. Casper. 
 
 % 
 
CAKES. 271 
 
 CHOCOLATE COOKIES. 
 
 Beat to a cream one-half cupful of butter and one tablespoonful of 
 lard. Gradually beat into this one cupful of sugar, then add one-fourth 
 teaspoonful of salt, one teaspoonful of cinnamon and two ounces of choco- 
 late, melted. Now add one well-beaten egg, one-half teaspoonful of soda 
 dissolved in two tablespoonfuls of milk. Stir in about two and one-half 
 cupfuls of flour. Roll thin, and, cutting in round cakes, bake in a rather 
 quick oven. The secret of making good cookies is the use of as little 
 flour as will suffice. Maria Parloa. 
 
 SUGAR COOKIES. 
 
 One cupful, of white sugar, one-half cupful of butter, a pinch of salt, a 
 little nutmeg, two eggs, three tablespoonfuls of sour milk, a scant half 
 teaspoonful of baking-soda dissolved in the milk; flour to roll firm. 
 
 Mrs. M. a. Burke. 
 SUGAR COOKIES— No. 2. 
 (Can any thirteen-year-old girl beat this?) 
 
 Two cupfuls of sugar, one cupful of butter, three-fourths cupful of 
 sweet milk, two eggs, five cupfuls of flour and two teaspoonfuls of baking- 
 powder. Roll thin and bake quickly. Caraway seed may be added. 
 
 Flossie Falconbury. 
 SCOTCH COOKIES. 
 
 Take two pounds of sugar, one pound of butter (one-half lard may be 
 used), two eggs, one-half pint of molasses, one-half pint of water, one tea- 
 spoonful of soda; spices to suit the taste. Mrs. Alice Long. 
 
 SUGAR COOKIES— No. 3. 
 
 Use two cupfuls of sugar, one cupful of lard stirred to a cream, two 
 eggs beaten in a coffee cup, then fill it up with sweet milk; salt, and flavor 
 with nutmeg or vanilla, one level teaspoonful of soda in two tablespoon- 
 fuls of scalding water or two heaping teaspoonfuls of baking-powder. 
 Mix in a mass; bake quickly and keep in stone jars. They are fine. 
 
 Mrs. M. E. Hilton. 
 SUGAR COOKIES— No. 4. 
 
 Five eggs, two cupfuls of sugar, one cupful of lard, salt to taste. Use 
 on heaping tablespoonful of baking-powder, one nutmeg grated, two tea- 
 spoonfuls of lemon extract. Flour sufficient to make a paste that will roll 
 out. Marian Bell. 
 
272 CAKES. 
 
 OLD-FASHIONED GINGER CAKES. 
 
 Take one pint of good molasses and let come to a boil. In one-half 
 cupful of hot water dissolve one heaping teaspoonful of soda, two table- 
 spoonfuls of ginger and one teacupful of lard. Mix all with flour into a 
 thick dough; roll thin and cut in squares; brush tops over with the white 
 of a raw &gg and bake quickly. Lucia Weatherly. 
 
 GINGER SNAPS. 
 
 One cupful of brown sugar, one cupful of molasses, one tablespoonful 
 of ginger, one teaspoonful of soda, one teaspoonful of cloves, one tea- 
 spoonful of cinnamon, one-half teaspoonful of red pepper, one cupful of 
 lard or butter and three eggs. Make into dough, roll very thin and bake 
 in a moderately heated oven. M. L. Forshee. 
 
 GINGER SNAPS— No. 2. 
 
 Put in a tin or granite-ware pan two cupfuls of molasses, one cupful 
 of brown sugar, two-thirds cupful of lard, one heaping tablespoonful of 
 ground ginger. Put the vessel on the stove, and let boil until it thickens a 
 little. Dissolve heaping teaspoonful of soda in one-half cupful of tepid 
 water and add to the other ingredients. Mix well before removing from 
 stove. When cool sift in flour to make a very stiff dough. Roll very thin 
 and bake. Nellie Shannon. 
 
 GINGER SNAPS— No. 3. 
 
 One cupful of molasses, three-fourths cupful of sugar, one tablespoon- 
 ful of ginger, one teaspoonful each of cinnamon and allspice. Add to 
 these half a cupful of creamed butter. Beat into this two teaspoonfuls of 
 soda. Add flour to roll thin, and bake in a quick oven. F. T. Wall. 
 
 NEW YORK GINGER SNAPS. 
 
 Take one-half pound of butter, one-half pound of sugar, two and one- 
 half pounds of flour, one pint of molasses, one teaspoonful of saleratus, 
 one tablespoonful of ginger. This should be rolled very thin and baked 
 but a few minutes. It improves greatly by being kept. P. C. Dane. 
 
 HEALTH COOKIES. 
 
 One cupful of sugar dissolved in one cupful of sweet milk, three eggs 
 beaten thick, and lemon color; four teaspoonfuls of baking-powder, one- 
 half cupful of English currants, one-half teaspoonful of cinnamon, grating 
 of nutmeg, one-half teaspoonful of salt and two and one-half tablespoonfuls 
 
 A 
 
CAKES. 273 
 
 of melted Ko-nut. Sift dry the ingredients thoroughly together and add 
 alternately with the beaten &gg. To this add melted Ko-nut and cur- 
 rants, flour sufficient to support the mixing spoon upright in the dough. 
 Drop by rounded teaspoonfuls into smoking hot Ko-nut. Observe level 
 measurement. Mrs. E. Hiller. 
 
 SAND COOKIES. 
 
 One-half pound of powdered sugar, five eggs, beaten separately. Stir 
 yolks and sugar one hour, then one-half pound of corn-starch, flavored 
 with lemon. Bake thirty-five minutes. Mrs. Lizzie Mooney. 
 
 FIVE-CENT COOKIES. 
 
 Three pints of flour, two teacupfuls of sugar, one scant cupful of lard, 
 five cents worth of baking ammonia, five cents worth of oil of lemon and 
 one pint of cold water. Sift ammonia and sugar with flour. Mix one- 
 half hour and roll very thin. Mrs. A. E. Reagor. 
 
 M0LASSE5 COOKIES. 
 
 One quart of New Orleans molasses, one pound of brown sugar, two 
 tablespoonfuls of lard, three eggs, three tablespoonfuls of baking-powder, 
 one cupful of nuts, one teaspoonful each of cloves, cinnamon and nutmeg. 
 Boil all together. When cold add flour to make stiff enough to roll out. 
 Let stand a few hours before baking them. M. E. Childs. 
 
 MOLASSES COOKIES— No. 2. 
 
 These cookies are much liked by the children. Take one cupful of 
 molasses, one tablespoonful of soda dissolved in the molasses. Butter 
 the size of an e^g, one-half cupful of milk. Flour to mix soft; a little 
 ginger. Bake very quick. Susie Ellsworth. 
 
 PLAIN DOUGHNUTS. 
 
 One teacupful of white sugar, one coffee-cupful of sour milk, 
 three eggs, one-half teaspoonful of grated nutmeg, two tablespoonfuls of 
 melted lard, one teaspoonful of soda and one salt-spoonful of salt. Use 
 just flour enough to make a dough as thin as can be handled. 
 
 Margaret Isham. 
 DOUGHNUTS— No. 2. 
 
 Take two cupfuls of sugar, one salt-spoonful of salt, a small orange, 
 juice and rind. This should be grated. Add two and one-half teaspoon- 
 fuls of baking-powder, two tablespoonfuls of lard, four eggs, two cupfuls of 
 sweet milk. Flour to mix like soft biscuit. Mrs. Helen Locke. 
 
274 CAKES. 
 
 IOWA DOUGHNUTS. 
 
 One cupful of granulated sugar, one cupful of sweet milk, four table- 
 spoonfuls of melted butter, two eggs, three cupfuls of flour sifted with 
 three teaspoonfuls of baking-powder, one-half teaspoonful of salt and one 
 of vanilla; add sufficient flour to roll out; sugar while warm. 
 
 Mrs. E. Wallace. 
 
 NEBRASKA DOUGHNUTS. 
 
 One cupful of sugar, two eggs beaten light, one tablespoonful of 
 melted lard, one cupful of sweet milk, two teaspoonfuls of baking-powder 
 and one scant teaspoonful of salt. Season to taste. Flour to knead as 
 soft as possible. Fry in hot lard. Sour milk is just as good by using one 
 level teaspoonful of soda. Mrs. Alice Weatherwax. 
 
 DOUGHNUTS (SELECTED). 
 
 One and one-half cupfuls of sour milk, one-half teaspoonful of soda, 
 one ^^^, one cupful of sugar, two tablespoonfuls of melted butter, one- 
 half grated nutmeg, one teaspoonful of baking-powder and one quart of 
 flour, or more if necessary. Put all ingredients in a bowl without stirring, 
 then add the flour and baking-powder and stir quickly. Roll out and fry 
 in hot lard after which roll in sugar. Mrs. C. F. G. 
 
 DOUGHNUTS WITH YEAST. 
 
 One quart each of sweet milk and New Orleans brown sugar, one- 
 half teacupful of butter and one-half pint of yeast. Set the milk on the 
 stove, put in the butter and let it stand until melted; then mix up the 
 dough with flour enough to make a stiff batter. Flavor with currants, 
 cinnamon or nutmeg. Mrs. John Wood. 
 
 NORWEGIAN DOUGHNUTS. 
 
 Rub four ounces of butter into three pounds of flour; add one pound 
 of sugar, one teaspoonful of powdered cinnamon and one whole nutmeg, 
 grated. Whisk four eggs, and mix them gradually with a gill of yeast 
 and as much of a pint of new milk, flavored with rosewater, as will make 
 the flour into a soft dough. Cover warm to rise and when risen make 
 into balls, or into any form liked, and drop them into a saucepan of boil- 
 ing lard. When of a fine brown color they are done, and should be laid 
 before the fire on a sieve to dry. Mrs. A. Myers. 
 
DELICIOUS RECIPES FROM 
 
 Texas Rice Croquettes. (See Page 467.) 
 Canned Cherries. (Wolverine Method.) 
 
 (See Page 393.) 
 Pickled Peaches. ( Delaware Recipe. ) 
 
 (See Page 402.) 
 
 NORTH-SOUTH— EAST— WEST 
 
 4. Canned Peaches. (California Recipe.) 
 
 (See Page 394.) 
 
 5. New England Mince Pie. (See Page 227.) 
 
 6. Iowa Doughnuts. (See Page 274. ) 
 
 7. Montreal Boneless Turkey. 
 
QUICK, SIMPLE, AND "NEVER FAIL" RECIPES 
 
 4. Dessert Surpassing Ice-cream. 
 (See Page 317.) 
 
 5. Raspberry' Bromangelon (Delicious.) 
 (See Page 323.) 
 
 1. Creamed Oysters in Pate Shells. 
 
 2. Cinderella Cakes for Boys and Girls. 
 
 (See Page 278.) 
 
 3. Dandy Ohio Cake. (See Page 252.) 
 
CAKES. 277 
 
 EVERY-DAY DOUGHNUTS. 
 
 To two pounds of flour add one-half pound of sugar, two ounces of 
 butter, two ounces of baking-powder, one pint of sweet milk and two eggs. 
 Rub butter and sugar and eggs together. Add the milk last. Sift the 
 baking-powder through the dry flour. Fry in a deep kettle. 
 
 Ivy White. 
 SOUR CREAM DOUGHNUTS. 
 
 A cupful of white sugar, two eggs, salt, lemon extract, two large 
 tablespoonfuls of melted butter, one cupful of sour cream and a teaspoon- 
 ful of soda. Take flour enough to roll out easily. Mrs. H. Payne. 
 
 WHOLE=WHEAT DOUGHNUTS. 
 
 One cupful of sugar, one cupful of sweet milk, three tablespoonfuls of 
 melted butter, three teaspoonfuls of baking-powder, one-half grated nut- 
 meg and enough whole-wheat flour to make a dough just thick enough to 
 roll out. After frying roll in powdered sugar. I. W. P. 
 
 CHOCOLATE KISSES. 
 
 Use only the whites of three eggs well beaten, one pound of powdered 
 sugar, one cake of sweet chocolate and one teaspoonful of vanilla. Bake 
 in muffin pans. L. S. Brown. 
 
 ALMOND MACAROONS. 
 
 One pound of powdered sugar, one pound of almonds and the whites 
 of ten eggs. Bake on wafers or brown paper. P. A. Thwing. 
 
 COCOANUT KISSES. 
 
 Beat the whites of two eggs with one cupful of powdered sugar and 
 one cupful of dessicated cocoanut. Bake in rings or patty pans. 
 
 E. G. T. 
 KRULLERS. 
 
 One cupful of milk, one cupful of sugar, two eggs, one tablespoonful 
 of lard melted, one teaspoonful of cinnamon, enough flour to make into 
 dough. Roll out as thin as possible and cut in strips six inches long and 
 one inch wide with a jagging iron or sharp knife. Fry in hot lard a very 
 light, delicate, brown and lay on a towel or paper to absorb the fat. Will 
 keep indefinitely (if under lock and key), and if placed a few minutes in 
 the oven taste perfectly fresh. Fine with good coffee for Sunday morn- 
 ing breakfast. Mrs. Celia Betts. 
 
278 CAKES. 
 
 BIRTHDAY CAKES FOR CHILDREN. 
 
 One and one-half cups of sugar, a half-cup of butter or clarified drip- 
 pings, two eggs, one cup of milk, two cups flour, one teaspoon baking 
 powder, one-half teaspoonful of vanilla. Beat together the butter and sugar, 
 add the eggs, then the flour, baking-powder and nutmeg sifted together. 
 Place in small well-greased tins and just before putting into the oven drop 
 a few seeded raisins on top of each cake. Spread on the top a few drops 
 of boiled icing and on top of these some colored candies or cinnamon 
 drops, as they are favorites with the little folks. Aunt Mary. 
 
 BROWNIES. 
 
 (For the Little Ones.) 
 
 One-third cup of butter, one-third cup of sugar, one-third cup of 
 molasses, one &g,g, one scant cup of flour, one cup of pecan or other nuts, 
 one-half teaspoon of baking powder. Cream the butter and sugar, add 
 the molasses and Qgg, and lastly the flour and baking-powder sifted 
 together. Stir in the nuts, and bake the cakes in small fancy pans well 
 greased. 
 
 CINDERELLA CAKES. 
 
 (For Children's Parties.) 
 
 Use two eggs, one cupful of sugar, one cupful and a quarter of flour, 
 one gill of cold water, one tablespoonful of lemon juice, one teaspoonful 
 of baking-powder, one ounce of chocolate, half a tumbler of any kind of 
 jelly, and chocolate icing. Separate the eggs, and beat the yolks and 
 sugar together until light. Beat the whites until light, and then beat 
 them with yolks and sugar and grated chocolate. Next beat in the lemon 
 juice and water, and finally the flour in which the baking-powder should 
 be mixed. Beat for three minutes, and then pour the batter into two 
 pans, and bake in a moderate oven for about eighteen minutes. When 
 done, spread one sheet of cake with the jelly, and press the other sheet 
 over it; and when cold, cut into little squares and triangular pieces. Stick 
 a wooden toothpick into each of these pieces, and dip each one into the 
 hot icing; afterwards removing the toothpick, of course. 
 
 Maria Parloa. 
 
PUDDING 
 -SAUCES 
 
 N MAKING puddings or dumplings the first matter of impor- 
 tance is to see that all the ingredients are fresh and good. The 
 slightest taint will injure the whole pudding. Puddings are of three kinds 
 — boiled, steamed, and baked. To steam a pudding, put it into a buttered 
 tin pan or granite dish; tie a cloth over the top, first dredging it in flour 
 and set into a steamer. Cover the steamer closely; allow a little longer 
 time than you do for boiling. Boiling requires nearly twice the time 
 required for baking. 
 
 Attention to the turning out of a pudding, so that it shall not be 
 ragged or broken, is necessary. Puddings that are to be boiled should be 
 put into plenty of boiling water, and kept at a steady boil. A baked pud- 
 ding should be stirred once or twice after it has set, so that the fruit may 
 not all sink to the bottom, while one that is boiled should be turned over 
 for the same reason, and also to keep it from sticking to the bottom of 
 the kettle. On removing a pudding tied in a cloth, plunge it quickly into 
 a basin of cold water and it will readily separate. If there is much bread 
 in the pudding, tie it rather loosely, to allow for its swelling, but a batter 
 pudding cannot be fastened too lightly. An egg that is not strictly fresh 
 must never be used. Salt should be added, in a small quantity, to all 
 puddings. 
 
 The oven must be regularly washed, and the juice of pies, meats, etc., 
 that have escaped in cooking scraped off. A pudding is lighter when 
 boiled than when baked. Puddings will turn out of a basin well if it has 
 been plentifully rubbed with butter. 
 
 If cloths are used, do not wash them with soap, unless well rinsed 
 afterwards. Just before filling dip them into boiling water, squeeze them 
 dry and dredge them with flour. 
 
 HOW TO CLEAN CURRANTS. 
 
 Put the required amount of currants in a colander and sprinkle with 
 flour; rub them well until they are separated, and the flour and fine stems 
 have passed through the strainer. Place the currants in a pan of cold 
 water and wash thoroughly; strain and dr}^ between clean towels. It 
 hardens them to dry in an oven Woman's Exchange. 
 
 279 
 
280 PUDDINGS AND PUDDING SAUCES. 
 
 HOW TO CHOP SUET. 
 
 Take suet, when very cold break or cut in small pieces, sprinkle with 
 sifted flour and chop quickly before it gets soft and sticky. 
 
 Woman's Exchange. 
 
 HOW TO STONE RAISINS. 
 
 Put the desired number in a dish and pour boiling' water over them; 
 cover and let remain ten minutes; this will soften so that the seeds will 
 come out easily with a small knife. Woman's Exchange. 
 
 POP CORN PUDDING. 
 
 (Delicious.) 
 
 Take five quarts of popped corn and crush with a rolling pin, run it 
 through a coffee mill to make it fine; this will make five pints of coarse 
 meal. Mix this with four pints of sweet milk and set it on the back of the 
 stove to soak for two hours or more. Then add two eggs, sugar, raisins 
 and spices to taste; put on the hot stove and boil for a few minutes, stir- 
 ring well to mix the meal with the milk; bake about one hour and serve 
 hot. Mrs. J. H. T. 
 
 HOLIDAY PUDDING. 
 
 Six ounces of malaga raisins, two ounces of orange peel, one-quarter 
 of a pound of macaroons, five pounds of eggs, one tablespoonful of corn- 
 starch, two cupfuls of milk, one teaspoonful of vanilla, four tablespoonfuls 
 of sugar. In the cake mold put a row of raisins and bits of preserved 
 orange peel, then a row of macaroons, then a row of raisins, and so on, 
 the last being a row of macaroons. Don't fill the mold. Make a sauce 
 of five eggs, corn-starch, milk and sugar, and mix the whole. Pour this 
 sauce into the mold, put in a pan of hot water and bake in an oven not too 
 warm. Knock out the pudding and serve with the following sauce: 
 
 Sauce. — Beat together two yolks of eggs, one teaspoonful of corn- 
 starch, four teaspoonfuls of sugar (pulverized), one tablespoonful of rum, 
 two cupfuls of cream till thick enough and warm, but don't boil. 
 
 H. F. L. 
 PLUn PUDDING. 
 
 Take one quart can of large egg plums, leave out the juice and 
 put into an ordinary sized pudding dish. Pour over it the following ingre- 
 dients, well mixed: Three eggs, two cupfuls of sugar, one-half cupful of 
 butter, one cupful of sweet milk, two teaspoonfuls of baking-powder and 
 enough flour to make a stiff batter. Bake forty-five minutes. Now take 
 
PUDDINGS AND PUDDING SAUCES. 281 
 
 the juice of the plums and one-half cupful of sugar and boil three minutes 
 and serve as a sauce. The latter can be thickened with a little corn- 
 starch if desired. Miss Clara Stice. 
 
 ENGLISH PLUn PUDDINQ. 
 
 Take one and one-half pounds of suet, one and one-half pounds of 
 dry light brown sugar, one and one-half pounds of currants washed and 
 dried thoroughly, one and one-half pounds of raisins, four nutmegs grated 
 and sifted through a small tea strainer and thoroughly mixed, so they will 
 not be lumpy; one-quarter of a pound of candied lemon peel, one-quarter 
 of a pound of citron, one heaping teaspoonful of fine salt, mixed in the 
 same way as the nutmegs, baker's bread enough to make a quantity equal 
 in bulk to the suet. Use only the crumb of the loaf, rejecting the crust. 
 It will take nearly one and one-half loaves of ordinary size, one-half pint 
 of flour, nine eggs beaten very light and milk enough to wet the mixture. 
 Chop the suet first, then add the bread-crumbs, sliced citron and peel, 
 raisins and currants. Sift the salt and nutmegs in, stirring thoroughly. 
 Next add the sugar and next ,sift in the flour. Then pour in the eggs, 
 mixing thoroughly as before. Now comes the milk. You only need 
 sufficient milk to wet the pudding about as moist as mince meat for pies 
 should be made. Then butter your tin basin well, put in your pudding, 
 leaving room for a stiff batter of flour and water which must be spread 
 over the whole top of the pudding to exclude the air and water. Then 
 take stout, unbleached cotton, tie it firmly over the rop, round the rim of 
 the basin, and bring the corners that hang down back again over the top, 
 pinning them securely. Then put the pudding into boiling water and let 
 it boil without cessation, eleven hours. The best way is to make them two 
 or three days before needed, and then put them on again the day they 
 are to be eaten, and boil from two to three hours more. A pudding 
 prepared and cooked in this way is "fit to set before a king." Use cold 
 sauce made of sugar, butter and wine, or hot brandy sauce. These pud- 
 dings will keep a year. Annie R. White. 
 
 CHRISTMAS PLUn PUDDINQ. 
 
 Chop one cupful of beef suet, two cupfuls of bread and one-half cup- 
 ful of citron. Mix the citron, one cupful of seeded raisins and one cupful 
 of currants, well washed, with part of a pint of flour. Put four well-beaten 
 eggs, one heaping cupful of sugar, one teaspoonful of salt in one cupful of 
 milk, one teaspoonful of cloves, two of cinnamon, one-half of a nutmeg in 
 a bowl. Stir in the fruit, bread-crumbs and suet, putting in last a level 
 teaspoonful of soda dissolved in warm water and adding the rest of the 
 
282 PUDDINGS AND PUDDING SAUCES. 
 
 flour. Mix thoroughly and boil four hours. Turn bottom-side up on plat- 
 ter, pour over it some good brandy and touch a match to it. Bring on 
 the table while blazing. Serve with brandy sauce. 
 
 Miss Mamie Holley. 
 
 BOILED CHRISTMAS PUDDING. 
 
 One pound of stoned raisins, one-half pound of currants, one-quarter 
 pound each of mixed peel, chopped suet and split almonds, one-half cup- 
 ful of molasses, five eggs, three-quarters of a pound of stale bread-crumbs, 
 two or three tablespoonfuls of flour; flavor to taste and sweeten with 
 brown sugar. Boil five or six hours. Serve with hard sauce. 
 
 Mrs. L. Duncan. 
 
 PLAIN CHRISTMAS PUDDING. 
 
 Sift and mix with one and one-half pounds of flour, three teaspoonfuls 
 of baking-powder; chop fine one pound of suet and mix with it ten well- 
 beaten eggs, one teacupful of milk, one-quarter of a pound of sugar, one 
 pound of raisins seeded and chopped and the same quantity of currants, 
 one teaspoonful each of cinnamon, allspice and ground cloves, the grated 
 rind and juice of a lemon and two ounces of citron. Mix thoroughly, dip 
 the pudding cloth in hot water and sprinkle it with flour; tie up the ends 
 and boil for five hours. For those who desire a colonial finish to the 
 pudding, when done turn it out on a platter, pour over a little brandy and 
 touch a match to it. Carry it to the table while blazing. To be eaten 
 with any rich sauce. Mary Evarts. 
 
 SWEET POTATO PUDDING. 
 
 Mix with one pound of sweet potatoes, grated raw, one-half teacupful 
 of molasses, two beaten eggs, one tablespoonful of butter with two table- 
 spoonfuls of sugar and enough milk to make a thin mixture; add one tea- 
 spoonful of ginger and spice to taste. Bake one and one-half hours. 
 
 Chef Palmer House Chicago. 
 
 FLORENTINE PUDDING. 
 
 Put a quart of milk into a pan and let it come to a boil; mix smoothly 
 three tablespoonfuls of corn-starch and a little cold milk; add the yolks 
 of three beaten eggs, one half teacupful of sugar and flavoring to taste; 
 stir into the boiling milk and stir until of the consistency of starch 
 ready to use, then put into the dish in which it is to be served. Beat the 
 whites of eggs with a teacupful of pulverized sugar, spread over the top 
 and place in the oven to brown. * Mary Bennett. 
 
PUDDINGS AND PUDDING SAUCES. 283 
 
 A FINE BREAD PUDDING. 
 
 Take one pint of nice bread-crumbs, one quart of milk, one cupful of 
 sugar, and the well-beaten yolks of four eggs, the grated rind of one lemon 
 and a piece of butter the size of an egg. Bake until done. Whip the 
 whites of four eggs, and beat in one cupful of pulverized sugar to which has 
 been added the juice of the lemon. Spread over the pudding a layer of 
 jelly or raspberry jam or any sweetmeat best liked, then pour over it the 
 whites of the eggs. Set in the oven to brown slightly. Serve cold with 
 cream. This is an excellent dessert for an elaborate dinner as it may be 
 made early in the morning, and so be ready for the table. 
 
 Mrs. Jane Searles. 
 
 DELICIOUS BREAD PUDDING. 
 
 One-half pint of bread-crumbs (no crusts), one pint of sweet milk. 
 Dissolve bread in that. Yolks of two eggs, one-half cupful of granulated 
 sugar, grated rind of one lemon, piece of butter the size of a small &gg', 
 beat all together. Turn into a pudding dish, setting that in a pan of water 
 and bake till it thickens, about one-half hour. Take out and squeeze over 
 it the juice of the lemon, cover with beaten whites, sweetened and brown. 
 Serve hot and at once before it falls. Miss Webster. 
 
 BREAD CUSTARD PUDDING. 
 
 Make one pint of custard, cut thin slices of bread and butter to fill the 
 pudding dish, and over each layer throw currants, sugar, finely-cut candied 
 lemon and a little nutmeg. Pour the custard over by degrees so that the 
 bread may be well saturated, and let it stand one hour before putting it 
 into the oven. Just before it is put in, pour over the last of the custard 
 and bake in a moderate oven for one-half hour. Jane Klempe. 
 
 GOOSEBERRY PUDDING. 
 
 One quart of scalded gooseberries rubbed smooth when cold with the 
 back of a spoon. Take of the pulp six tablespoonfuls, one-half pound of 
 sugar, one-quarter of a pound of melted butter, six eggs, the grated rind 
 of two lemons and a handful of grated bread. Bake thirty minutes. 
 
 Mary Hawthorne. 
 
 GREEN GOOSEBERRY PUDDING. 
 
 Line a tart dish with light puff paste; boil for one-quarter of an hour 
 one quart of gooseberries with one-half pound of sugar and a teacupful of 
 water. Beat the fruit up with one-fifth of a pound of fresh butter, the 
 
•284 PUDDINGS AND PUDDING SAUCES. 
 
 yolks of three well-beaten eggs, and the grated crumbs of a stale roll. 
 These should be added when the fruit is cool. Pour the mixture into the 
 dish and bake the pudding for from one-half to three-quarters of an hour. 
 
 Mrs. C. Clark. 
 LEMON PUDDING. 
 
 One quart of sweet milk, one pint of bread-crumbs, one cupful of 
 sugar, a lump of butter the size of an ^gg, yolks of four eggs, grated rind 
 of a lemon; bake one-half hour, then take the whites of the eggs, one cup- 
 ful of sugar and the juice of the lemon. Beat the whites until stiff add 
 the sugar and lemon juice, spread it on the pudding, place in the oven 
 and brown. Mrs. C. Fay. 
 
 COTTAGE PUDDING. 
 
 One cupful of sugar, one tablespoonful of butter, two eggs, one cup- 
 ful of sweet milk, three cupfuls of flour, one-half teaspoonful of soda, one 
 teaspoonful of cream of tartar sifted with flour, one teaspoonful of salt; 
 rub the butter and sugar together, beat in the yolks, then the milk and 
 soda, the salt, and the beaten whites alternately with the flour. Bake in 
 a buttered mold; turn out upon a dish; cut in slices; eat with vanilla 
 sauce. Mrs. O. P. Morris. 
 
 ALMOND PUDDING. 
 
 Put one quart of milk into a double boiler; stir into it one heaping 
 tablespoonful of sifted flour that has been stirred to a cream with a little 
 of the milk. When cooked, take from the fire and let cool. Have ready 
 one pound qf sweet almonds blanched and pounded. Stir into the milk; 
 add a pinch of salt, one-third cupful of sugar, flavoring and two well- 
 beaten eggs, the yolks and whites beaten separately. Put bits of butter 
 over the top. Bake one hour. Emily Goodwiin. 
 
 CRACKER PUDDING. 
 
 Grate soda crackers, pour one pint of boiling milk over, cover close. 
 When they have stood one hour beat them fine with a spoon. Foam two 
 eggs and add to it one-quarter of a pound of suet, salt, and one-half 
 pound of seedless raisins. Boil two and one-half hours and serve with 
 brandy sauce, or a sweet sauce. S. Shea. 
 
 CRACKER PUDDING— No. 2. 
 
 Grate crackers (soda or Boston preferred) and pour one pint of boil- 
 ing milk over them, covering them closely with a plate or tin. After they 
 have soaked two hours beat thcni fine with an iron spoon; then beat two 
 
PUDDINGS AND PUDDING SAUCES. 285 
 
 eggs to a foam, stir them in, add one-quarter of a pound of suet shredded 
 and chopped very fine. Stone one-half pound of raisins and add with a 
 little salt. Boil this two and one-half hours and serve with sauce. 
 
 Emma Hinman. 
 
 ORANGE PUDDING. 
 
 Take four good-sized oranges, peel, seed and cut into small pieces. 
 Add one cupful of sugar and let it stand. Into one quart of nearly boiling 
 milk, stir two tablespoonfuls of corn-starch mixed with a little water and 
 the yolks of three eggs. When it is done let It cool and then mix with 
 the orange. Make a frosting of the whites of the eggs and one-half cup- 
 ful of sugar. Spread it over the top of the pudding and place the whole 
 for a few minutes in the oven to brown. Hattie Marchant. 
 
 MARHALADE PUDDING. 
 
 Two cupfuls of fine stale bread-crumbs, one cupful of rich milk, half 
 cream preferred, yolks of five eggs beaten very light, one-half teaspoonful 
 of soda stirred in boiling water, one cupful of sweet marmalade. Scald 
 the milk and pour over the crumbs. Beat until half cold and stir in the 
 beaten yolks, then the soda. Fill the pudding dish two-thirds full with 
 the batter, set in a quick oven and bake one-half hour. When done turn 
 out quickly and spread over the top a liberal spoonful of marmalade. 
 Cover with the whites of the eggs beaten stiff and return to the oven to 
 brown. Alice Brooks Potter. 
 
 M0LASSE5 PUDDING. 
 
 One-half cupful of New Orleans molasses, one-half cupful of hot 
 water, one-fourth of a small cupful of melted butter, one teaspoonful of 
 soda, pinch of salt; steam one and one-half hours. 
 
 Sauce. — One cupful of sugar, one-fourth cupful of butter, the yolk of 
 one ^^^, one-half teaspoonful of corn-starch, one and one-half cupfuls of 
 boiling water; when ready to serve add the beaten white of one ^%'g. 
 
 Mrs. R. M. Schallenberger. 
 
 HOMINY PUDDING. 
 
 Two cupfuls of cold boiled hominy, two tablespoonfuls of melted but- 
 ter, three well-beaten eggs, one cupful of sweet milk; mix thoroughly, 
 season to taste with salt and pepper; bake in a buttered pan for one-half 
 hour. Serve with meat course at dinner. Pearl Barker. 
 
286 PUDDINGS AND PUDDING SAUCES. 
 
 BAKEWELL PUDDING. 
 
 Line a pie plate with a rich crust; spread a layer of strawberry pre- 
 serves, sprinkle two tablespoonfuls of finely-chopped blanched almonds 
 and one-half ounce of candied lemon peel, cut in shreds, then mix the fol- 
 lowing ingredients: One-half pound of granulated sugar, one-quarter of a 
 pound of melted butter, four yolks and two whites of eggs; add a few 
 drops of essence of almond; beat all together and pour over the dish; 
 bake in a slow oven until the middle seems firm; when cold sprinkle 
 powdered sugar over the top. To be eaten cold with or without cream. 
 
 Minnie Peck. 
 
 CURRANT PUDDING. 
 
 Five cupfuls of sifted flour and two heaping teaspoonfuls of baking- 
 powder sifted well together, add one-half cupful of chopped suet or butter, 
 one-half pound of currants and a pinch of salt. Wash and dry the currants, 
 chop the suet fine; mix all the ingredients together and moisten with 
 sufficient milk to make the pudding into a stiff batter; tie it up in a floured 
 bag leaving sufficient room for it to swell; put it into boiling water and 
 boil for three and one-half hours. Serve with hard sauce. 
 
 Mrs. Henry Bower. 
 
 RICE PUDDING. 
 
 Wash one-half cupful of rice and put in a two-quart basin. Add to it 
 two-thirds cupful of sugar, one-fourth teaspoonful of salt and a quart of 
 milk. Grate over it a little nutmeg or flavor it with lemon or vanilla. 
 Bake slowly one and one-half hours. Eat with lemon sauce.' 
 
 Mrs. Mary Tatman. 
 
 RICE PUDDING— No. 2. 
 
 One-half cupful of rice in three cupfuls of sweet milk; steam until 
 rice is soft, then add one pint of milk, one-half cupful of sweet cream, the 
 yolks of three eggs beaten with five tablespoonfuls of sugar. Place to 
 boil, and stir constantly. W^hen cooked put in an earthen dish and spread 
 frosting over it made of the whites of three eggs and five tablespoonfuls 
 of sugar beaten and flavored. Let brown. E. Plunkett. 
 
 GRAPE RICE PUDDING. 
 
 Wash and stem two cupfuls of grapes, remove the skins, then heat 
 so as to put through colander and remove seeds. Put pulp and skins 
 
PUDDINGS AND PUDDING SAUCES. 287 
 
 together. Put into baking dish and sprinkle among them one-half cupful 
 
 each of boiled rice and sugar, pour over them one-half cupful of water, 
 
 cover close and bake two hours in slow oven. Serve cold with cream. 
 
 G. H. P. 
 LEMON RICE PUDDING. 
 
 For a small pudding cook one-half cupful of rice, add one pint of 
 milk, one-half cupful of sugar, the yolks of two eggs and the grated peel 
 of one lemon. Bake in a quick oven. When done beat the whites of 
 eggs to a stiff froth and add sugar sufficient to thicken, and the juice of 
 one lemon. Spread evenly over the pudding and return to the oven and 
 brown a very little. Guillia G. Williams. 
 
 GROUND RICE PUDDING. 
 
 Mix two ounces of ground rice smoothly with four tablespoonfuls of 
 thick cream. Add one-half pint of new milk which has been boiled with 
 an inch of cinnamon or the rind of a lemon. Stir over the fire until the 
 mixture thickens and add two ounces of fresh butter, two ounces of sugar 
 and a tiny pinch of salt. Pour the pudding into a basin and when cold 
 mix with it the yolks of three and the white of one ^gg and a wine-glass- 
 ful of sherry, or one-half wine-glassful of brandy. Put some apricot or 
 any other jam at the bottom of a buttered pie dish, cover with the mix- 
 ture, and bake in a moderate oven. Sift a little pounded cinnamon or 
 powdered sugar over the pudding before serving. Mrs. M. Francis. 
 
 APPLE AND ENTIRE-WHEAT BREAD PUDDING, 
 
 One pint of entire-wheat bread-crumbs, one pint of chopped apples, 
 mix and add two-thirds cupful of chopped suet or butter, one cupful of 
 raisins seeded, one G:gg, one tablespoonful of flour, one small teaspoonful 
 of baking-powder, one-half teaspoonful of salt. Mix with one-half pint 
 of milk and boil or steam about two hours. Serve with vanilla sauce. 
 
 Alice Hill. 
 RYE-BREAD PUDDING. 
 
 One cupful of sugar, four eggs, one-half cupful of blanched almonds, 
 one-half cupful of citron; one cupful of grated rye bread, one and one- 
 half teaspoonfuls of baking-powder. Bake forty minutes. 
 
 Mrs. Hayes. 
 FARINA TART PUDDING. 
 
 One cupful of sugar, the whites of six eggs, one-quarter of a cupful of 
 zwiebach (German toast), three-quarters of a cupful of farina. If you do 
 
288 PUDDINGS AAD PUDDING SAUCES. 
 
 not wish the toasted bread substitute a full cupful of farina. Add one- 
 half pound of shelled walnuts, two teaspoonfuls of baking-powder. Bake 
 and make a cream filling. Mrs. H. A. Bonard. 
 
 FARINA PUDDING. 
 
 To one and one-half cupfuls of boiling milk add one-half cupful of 
 farina and cook seven or eight minutes. Rub together a teaspoonful of 
 butter and one tablespoonful of sugar. Add the yolks of two eggs and 
 one dozen blanched almonds. Then add the whites of three eggs beaten 
 to a froth. This pudding should be boiled in a mold one hour and any 
 pudding sauce is suitable to accompany it. Mrs. C. Baldwin. 
 
 MINUTE PUDDING. 
 
 (New England Style.) 
 
 Set a granite saucepan on the stove, the bottom and sides buttered, 
 put into it one quart of sweet milk, one-fourth of a teaspoonful of salt; 
 when it boils sift into the boiling milk white or graham flour, sifting it 
 through the fingers, a handful at a time, until it becomes smooth and 
 rather thick. Turn it into a dish that has been dipped in water. Serve 
 with sweetened cream. This pudding is improved by adding canned or 
 fresh berries just before taking from the stove. 
 
 A True Vermonter. 
 
 MILTON PUDDING. 
 
 Use one pint of staple bread broken in crumbs, one quart of milk, two 
 eggs, one-half teaspoonful of salt, one-half teaspoonful of ground cinna- 
 mon, three tablespoonfuls of sugar and two ounces of chocolate, grated. 
 Put the bread, milk, cinnamon, and chocolate in a bowl and soak for two 
 or three hours. Beat together eggs, sugar and salt. Mash the soaked 
 bread with a spoon and add the egg mixture to the bread and milk. 
 Pour into a pudding dish and bake in a slow oven for about forty minutes. 
 Serve with an egg sauce or a vanilla cream sauce. Maria Parloa. 
 
 RHUBARB PUDDING. 
 
 Chop enough rhubarb to nearly fill your baking dish and sprinkle 
 sugar over it. Mix in another dish one cupful of sour milk, two eggs, 
 butter the size of an egg, one-half teaspoonful of soda and flour to make a 
 batter as for cake. Spread over the rhubarb and bake until done. Turn 
 out on the platter upside down and serve with cream and sugar. 
 
 Mrs. I. R. Dalzill. 
 
PUDDINGS AND PUDDING SAUCES. 
 
 289 
 
 RHUBARB PUDDING— No. 2. 
 
 Line the pudding dish with thin sHces of bread and butter, cover 
 with rhubarb cut into two-inch lengths strewed with sugar. Then alter- 
 nate slices of bread with a layer of rhubard till the dish is full, having the 
 rhubarb on top. Pour in one-half teacupful of water, cover with a plate 
 and bake one-half hour. Eat with cream sauce. 
 
 Mrs. Eliza Fromington. 
 
 NEAPOLITAN CUSTARD PUDDING. 
 
 Cut two sponge cakes into slices and spread a little jam over each 
 slice. Place them in a buttered pie dish, sprinkle over them six or seven 
 powdered biscuits, a little bitter almond flavor and pour over the whole a 
 custard made as follows: 
 
 Custard.— Sweeten one-half pint of milk with three lumps of sugar 
 which have been well rubbed upon the rind of a large fresh lemon. Let 
 the custard nearly boil, then stir into it a tablespoonful of flour mixed 
 smoothly with a little cold water. Add two ounces of fresh butter and 
 stir the mixture over the fire until it thickens. When almost cold add the 
 well-beaten yolks of three eggs, put the pudding into a moderate oven and 
 bake until it stiffens. Whip the whites of the eggs to a firm froth, spread 
 this on the top of the pudding and sift a tablespoonful of powdered white 
 sugar over the surface. Put the pudding in the oven again eight or ten 
 minutes before it is served, that the eggs may stiffen a little. 
 
 Harriet Tibbitts. 
 
 TAPIOCA CREAM PUDDING. 
 
 One cupful of tapioca soaked over night in cold water. Boil one 
 quart of milk and stir in the tapioca; boil ten minutes, stirring all the 
 time. Dissolve one tablespoonful of corn-starch in one-half cupful of 
 milk add the beaten yolks of four eggs, stir into the tapioca; add a little 
 salt sweeten to taste and boil up once. Flavor to taste. Beat the whites 
 of four eggs and two tablespoonfuls of sugar; flavor, spread over the 
 pudding and brown lightly in the oven. One-half of this quantity is 
 sufficient for a good-sized family. Mrs. Lottie Miller. 
 
 BAKED TAPIOCA PUDDING. 
 
 Wash four tablespoonfuls of tapioca in water, let it boil with one quart 
 of milk and the thin rind of a lemon or an orange, or one inch of cinnamon. 
 Pour it into a basin, let it get cold, sweeten it and take out the peel. Beat 
 
290 PUDDINGS AND PUDDING SAUCES. 
 
 it up with three eggs and an ounce of butter. Pour it into a buttered dish 
 and bake the pudding in a hot oven. The edge of the dish may be lined 
 with puff paste or not. Mrs. E. Eaton. 
 
 APPLE TAPIOCA PUDDING. 
 
 Soak one cupful of tapioca over night in six cupfuls of water. Next 
 morning add six large tart apples chopped fine, one cupful of sugar and 
 bake slowly about four hours. Serve either warm or cold with sweetened 
 cream. Mrs. H. Hunting. 
 
 DAMSON PUDDING. 
 
 Shred up very finely one-quarter of a pound of beef suet and rub it 
 well into one-half pound of flour. Use as much water as will make a 
 smooth, firm paste, then line a well-buttered basin and cut a cover for the 
 top. Fill with the damsons and sweeten to taste. Tie a floured cloth 
 firmly over the top and boil steadily two and one-half to three hours. 
 A mixture of apples and damsons do well together. Sarah White. 
 
 MARROW PUDDING. 
 
 Rub stale bread through a wire sieve to make one-half pint of fine 
 crumbs. Pour upon these one and one-half pints of boiling milk, soak a 
 while, then add whilst still hot one-quarter of a pound of clarified fat, 
 one-quarter of a pound of raisins, sugar and nutmeg to taste. Beat the 
 mixture till the fat is melted, stir in four eggs, put the pudding into a 
 buttered mold and boil three hours. O. C. 
 
 RAISIN COCOANUT PUDDING. 
 
 Mix two eggs well beaten with a cupful of new milk and the milk of 
 the cocoanut, if the latter is quite sweet. Take off the brown skin of the 
 nut and grate the white part as finely as possible. Mix it with three table- 
 spoonfuls of finely-grated bread-crumbs, three tablespoonfuls of sifted 
 sugar, two ounces of butter beaten to cream, six ounces of Muscatel 
 raisins, and a teaspoonful of lemon rind thinly sliced. Beat all well 
 together, pour the mixture into a well buttered pie dish and bake it in a 
 rather slow oven. Turn it out and serve with sifted sugar strewn over it. 
 This pudding may be either baked or boiled. Mrs. C. Haddon. 
 
 CREAM COCOANUT PUDDING. 
 
 Put one pint of milk in a double boiler; rub four tablespoonfuls of 
 corn-starch in a little cold milk, then add to the scalding milk, stirring 
 until thickened. Beat the whites of three eggs to a very stiff froth; add 
 
PUDDINGS AND PUDDING SAUCES. 291 
 
 one-half cupful of sugar and the whites to the pudding. Beat well over 
 the fire for three minutes, then add two cupfuls of cocoanut and one tea- 
 spoonful of vanilla, and turn into a mold to harden. Serve with vanilla 
 sauce. Mrs. George Gregory. 
 
 ENGLISH SAGO PUDDING. 
 
 Three-quarters of a cupful of pearl sago washed and put into one 
 quart of milk; let it stand on the heater until the sago has well swelled. 
 While hot, put in two tablespoonfuls of butter with one cupful of white 
 sugar and one teaspoonful of vanilla. When cool, add the well-beaten 
 yolks of three eggs, then put in a buttered pudding dish and bake from 
 one-half to three-quarters of an hour; when done remove and place to 
 cool. Beat the whites of the eggs with two tablespoonfuls of sugar till 
 light and frothy; spread the pudding with either jelly or jam and then 
 cover with frosting; put in the oven for a couple of minutes to brown. 
 
 A. F. G. 
 
 CREAM SAGO OR APPLE SAGO PUDDING. 
 
 Make the same as Cream Tapioca and Apple Tapioca Pudding, substituting sago for tapioca. 
 
 SNOW PUDDING. 
 
 Pour upon three tablespoonfuls of corn-starch (dissolved in a little 
 cold water), one pint of boiling water; add the whites of three eggs beaten 
 stiff, a pinch of salt and a little sugar. Pour into a pudding dish and 
 steam fifteen minutes. 
 
 Sauce. — Beat the yolks of the eggs, add one cupful of sugar, one cup- 
 ful of milk, butter the size of a walnut and boil until it thickens. 
 
 Mae Brown. 
 STEAMED FRUIT PUDDING. 
 
 One cupful each of molasses, bread-crumbs, water, flour and currants. 
 Also one ^gg beaten, three level teaspoonfuls of melted butter, one tea- 
 spoonful of soda, a pinch of salt and a little cinnamon. Mix all together 
 lightly, and pour into a tin pail with cover. Steam two hours. Eat with 
 cream and sugar or any kind of pudding sauce preferred. 
 
 Mrs. O. T. Learned. 
 
 CORN PUDDING. 
 
 From four good-sized ears of green corn split down the middle of grain 
 with a knife, shave off the outside and scrape out all juice on the cob. 
 Beat up four eggs, four tablespoonfuls of sugar with butter the size of an 
 
292 PUDDINGS AND PUDDING SAUCES. 
 
 ^gg\ then add one pint of good rich sweet milk and the corn last. Put in 
 a pan with a little nutmeg grated on the top and bake in a moderate oven 
 until brown. Serve with good rich cream. Mrs. Mary A. Dudint. 
 
 BAKED INDIAN SUET PUDDING. 
 
 Scald three cupfuls of milk and pour over five tablespoonfuls of corn- 
 meal. Add one cupful of molasses, one-half cupful of chopped suet, one- 
 half of a nutmeg grated, one teaspoonful of ginger and a little salt. Butter 
 a pudding dish, pour in a cupful of cold milk, then the mixture and bake 
 well for two hours. Mrs. Hattie Long. 
 
 BOILED INDIAN PUDDING. 
 
 Boil one pint of milk and scald two cupfuls of corn-meal. When cool 
 add one cupful of flour, one and one-half cupfuls of chopped suet, one 
 and one-half cupfuls of molasses, salt. Add two eggs. Boil three hours. 
 To be eaten with maple syrup. F. O. Ray. 
 
 EAST INDIA PUDDING. 
 
 Soak for one hour a cupful of bread-crumbs in a cupful of milk; stir 
 into it three eggs well beaten, three tablespoonfuls of butter and three 
 tablespoonfuls of flour into which has been sifted one teaspoonful of bak- 
 ing-powder. Have ready one-half cupful of minced figs and the same 
 quantity of seeded raisins. Dredge the fruit with flour and stir it into the 
 pudding, pour into a large pudding mold with a tight-fitting top, leaving 
 room for the pudding to swell. Steam for three hours and serve with 
 sauce. Mrs. Dr. Buckley. 
 
 INDIAN FRUIT PUDDING. 
 
 Make a batter of one pint of hot milk and corn-meal to make it stiff. 
 Add one-half cupful of molasses, one teaspoonful of salt, one teaspoonful 
 of dissolved soda and one cupful of currants. Tie the pudding in a wet 
 cloth leaving room for it to swell, put it in boiling water and boil three 
 hours. To be eaten with maple syrup. Miss R. Cayton. 
 
 APPLE PUDDING. 
 
 Peel, core and slice enough apples to fill a baking dish. Butter the 
 dish thickly, and put in the apples in layers, alternating them with stale 
 cake-crumbs, and a little melted butter, using two tablespoonfuls of the 
 latter to one pint of apples. Let the last layer be a thick one of cake- 
 
PUDDINGS AND PUDDING SAUCES. 293 
 
 crumbs. Set the dish in a moderately hot oven until the apples are ten- 
 der, then beat together two eggs and two tablespoonfuls of sugar (more 
 sugar if apples are tart), take one cupful of milk and pour over the apples. 
 Bake to a rich golden color and serve with cream. Ivy Dellbridge. 
 
 TRANSPARENT PUDDING. 
 
 Beat eight eggs well, put them into a pan with one-half pound of 
 finely-powdered sugar, one-half pound of fresh butter, the grated outer 
 rind of one lemon and the juice of three lemons. Stir it over the fire till 
 it thickens, then pour it into a basin to cool. Line the edge of a buttered 
 pudding dish with thin puff paste, pour in the pudding and bake for three- 
 quarters of an hour in a moderately hot oven. It is clear, light and very 
 nice, either cold or hot. Mattie Hughes. 
 
 ECONOMICAL PUDDING. 
 
 One cupful of bread-crumbs, two cupfuls of chopped apples (tart), one 
 cupful of sugar, one teaspoonful of cinnamon, two tablespoonfuls of but- 
 ter. Butter a deep dish and put in a layer of apples; sprinkle with sugar, 
 a few bits of the butter and a little cinnamon; proceed in this manner, 
 putting a layer of crumbs between each and on the top; bake three-quar- 
 ters of an hour and eat with sugar and cream. Mrs. Eliza Martin. 
 
 HUCKLEBERRY PUDDING. 
 
 Huckleberry pudding is quite an institution at our house. Make a 
 crust of flour and nice beef suet, about three-quarters of a pound of the 
 suet after it is shredded and chopped fine to one quart of sifted flour. A 
 little salt is added, and it is wet to a paste with very cold water. Then 
 roll the crust out quite thin, lay berries — a goodly quantity of them — on, 
 bringing the edges of the crust together, lapping and pinching them so 
 that the berries do not escape. Tie the pudding up in a cloth and boil 
 till done. Then remove the pudding from the cloth and lay it on a plat- 
 ter. Cut a square hole and pour in a coffee-cupful of syrup, replace the 
 piece of crust and bring the pudding to the table. Syrup for sweetening 
 is better than sugar, because it makes it juicier. Use a plain sauce with 
 this pudding, made of a very little sugar, flour, butter and water, flavored 
 with a teacupful of huckleberries crushed. Let come to a boil. 
 
 Agnes Kent. 
 RAISIN PUDDING. 
 
 These puddings are light and nice. Chop suet enough to make one 
 and one-half cupfuls, stone one and one-half cupfuls of raisins. (Some 
 
294 PUDDINGS AND PUDDING SAUCES. 
 
 J 
 
 like less fruit). Take two cupfuls of sweet milk, one cupful of molasses, 
 three and one-half cupfuls of flour; chop the suet and raisins together and 
 mix the whole, adding one teaspoonful of soda. Steam two hours. 
 
 Bertha Gulle. 
 PRINCE ALBERT'S PUDDINQ. 
 
 Beat to a cream one-half pound of fresh butter and mix with an equal 
 weight of fine white sugar. Add to these first the yolks and then the 
 whites of five eggs, which have been thoroughly beaten separately; throw 
 in lightly one-half pound of fine flour and one-half pound of stoned raisins. 
 Put these ingredients, well mixed, into a buttered mold, or floured cloth, 
 and boil for three hours. Serve with sweet sauce. Bertha Prince, 
 
 BREAD CUSTARD PUDDINQ. 
 
 Three cupfuls of sweet milk, three well-beaten eggs and one-half 
 cupful of sugar. Beat thoroughly and turn into a one-quart dish. Cut 
 two thin slices of bread, butter and lay on top of the custard with the 
 buttered side up. Grate a little nutmeg on the buttered bread and bake 
 in a quick oven until brown. S. J. Sawyer. 
 
 PINEAPPLE PUDDINQ. 
 
 Cover one-half cupful of tapioca with cold water and let soak three 
 hours. Drain off the water and place in double boiler. Cover with boil- 
 ing water and cook until clear. Then add the juice of two lemons, one 
 cupful of sugar, one-half pint of grated pineapple and remove from the 
 fire. Stir in the whites of two eggs, beaten stiff. Serve cold with cream. 
 
 Mrs. C. Specht. 
 
 APPLE, ORANGE OR JAM ROLY-POLY 
 
 Make a rich dough as for biscuit. Roll out one-half inch thick and 
 spread thick with sliced oranges, or thin slices of tart apples or damson jam, 
 or any fruit jam desired. Roll it as you would a sheet of music, then lay it 
 in long tin pan with the lapped side of the dough on top and bake one- 
 half hour. 
 
 If it is preferred boiled, tie it in a cloth that has been well dredged 
 with flour and boil for two hours. A hard sauce to use on it is made by 
 beating one-half cupful of butter with a cupful of fine sugar and adding 
 the whites of two eggs, one at a time and still beating till very light. 
 Then add slowly the flavoring — a teaspoonful of vanilla or lemon. Put 
 into a deep dish; sprinkle with grated nutmeg and let it harden. 
 
 Mrs. Ben Forest. 
 
 I 
 
PUDDINGS AND PUDDING SAUCES. 295 
 
 PEACH COBBLER. 
 
 Fill a shallow pudding dish or deep earthen pie plate with ripe, peeled 
 peaches leaving in the pits to increase the flavor of the fruit. Add cold 
 water to half fill the dish and cover the whole with a light paste rolled to 
 twice the thickness used for pies. Cut slits across the middle, prick with 
 a fork and bake in a slow oven about three-fourths of an hour. The 
 peaches should be sugared before putting on the crust. Serve either 
 warm or cold, the crust should be inverted after being cut into sections, 
 and the peaches piled upon it. Eat with sweet cream. 
 
 Mrs. G. Gunn. 
 AMBER PUDDING. 
 
 Into a quart of boiling milk stir a teacupful of corn-meal and one 
 quart of sliced sweet apples; add one teaspoonful of salt and one teacup- 
 ful of molasses. Mix thoroughly. Add two quarts of milk; pour into a 
 large, buttered dish and bake in a slow oven four hours. When cold, a 
 clear, amber-colored jelly will have formed throughout the pudding and 
 the apples will be of a rich dark brown. A. Press. 
 
 NUT PUDDING. 
 
 One pint of milk, four eggs, three-fourths cupful of sugar, one-half 
 cupful of finely chopped almonds, sherry wine enough to taste, one-half 
 teaspoonful of baking-powder, a pinch of salt; beat the eggs separately, 
 boil the milk, add the yolks of eggs, wine, almonds, the whites of the eggs 
 last; brown the sugar, pour it around your pudding mold; steam two 
 hours. Serve with brandy. Mrs. Leslie Willitt. 
 
 THRIFTY PUDDING. 
 
 Stale sponge cake, cut in slices and laid in bottom of baking dish; then 
 fill to the top of dish with either stewed peaches or apricots; then put cake 
 on top in slices and make a meringue of whites of two eggs beaten light and 
 then add two tablespoonfuls of sugar; spread over top and put into oven 
 to harden for a few moments; serve cold with cream. 
 
 A Faithful Helpmate. 
 
 FRUIT PUDDING (STEAMED). 
 
 One teacupful each of molasses, water, suet (chopped fine) and seeded 
 raisins, one-half teaspoonful of salt, three and one-half teacupfuls of flour, 
 one teaspoonful each of cinnamon and allspice, a pinch of cloves, one-half 
 teaspoonful of soda, dissolved in the molasses; steam three hours. 
 
39 G PUDDINGS AND PUDDING SAUCES. 
 
 Sauce. — One teacupful of sugar, three-quarters teacupful of butter; 
 mix to a cream, add one ^%^, the juice of one-half of a lemon and one 
 pint of boiHng water; cook five minutes. Miss Gilmore. 
 
 CHERRY ROLL. 
 
 Make rich biscuit dough; roll out into two squares. In center of 
 square heap berries, cherries or any fresh or even stewed dried fruit, and 
 two tablespoonfuls of sugar. Pinch the ends and edges well as you fold 
 over. Bake in moderate oven. Serve with butter and powdered sugar 
 creamed together or cream and sugar. Julia Howitt. 
 
 SPICE PUDDING. 
 
 One cupful of sour milk, one-half cupful of molasses, one scant tea- 
 spoonful of soda, one-half cupful of chopped suet or one-half that quantity 
 of butter, a little salt, spice or ginger to taste. Fruit may, with fine effect, 
 be added. Serve with brown sauce. 
 
 Sauce. — One cupful of milk, one tablespoonful of butter, two table- 
 spoonfuls of sugar, two tablespoonfuls of fiour and two tablespoonfuls of 
 molasses. Stir all together and boil ten minutes. Flavor to taste. 
 
 Ina Preston. 
 OLD=FASHIONED APPLE JOHN. 
 
 One pint of flour, two teaspoonfuls of baking-powder, two tablespoon- 
 fuls of butter, one cupful of milk, one quart of ripe tart apples cut in^ 
 eighths. Sift flour and baking-powder together. Rub in the butter and 
 mix to the consistency of biscuit dough. Roll out. Have the apples 
 ready, peeled and cut; put them in a deep pie plate and put the crust on 
 top and bake. When done, reverse and cover with sugar and bits of but- 
 ter. Serve with cream and sugar. Grandma Locke. 
 
 BLACKBERRY ROLL. 
 
 One pint of flour sifted with one heaping teaspoonful of baking- 
 powder; mix into this one tablespoonful of butter and one-fourth tea- 
 spoonful of salt; add three-quarters of a cupful of milk and roll out 
 one-third of an inch thick. Spread thickly with any kind of berries, sift 
 sugar over and roll. Bake one-half hour and serve hot with the following: 
 
 Sauce. — Cream together one-half cupful of sugar and one tablespoon- 
 ful of butter; one cupful of mashed berries and one cupful of boiling milk. 
 Wet one teaspoonful of corn-starch in enough milk to dissolve it and stir 
 in slowly. Let boil three minutes and serve. Aunt Carrie. 
 
PUDDINGS AND PUDDING SAUCES. ^^1 
 
 DATE PUDDING (BOILED). 
 
 Chop fine one cupful of suet. Add one cupful of sugar and the yolks 
 of two eggs beat together until light, then add one cupful of milk and 
 three cupfuls of flour. Beat until smooth, add one-half teaspoonful of 
 cinnamon, one-half teaspoonful of salt, one-fourth of a nutmeg grated, the 
 well-beaten whites of the eggs and one teaspoonful of baking-powder. 
 Mix well and add one pound of washed, stoned and chopped dates, slightly- 
 floured; turn into a greased mold and boil continuously for three hours. 
 Serve hot with hard sauce. Mrs. A. M. Morris. 
 
 HEALTH PUDDING. 
 
 One cupful of tapioca, three generous pints of cold water, one-half 
 teaspoonful of salt, one-half teacupful of sugar, one tumbler of crab-apple 
 jelly. Wash the tapioca and soak it in the water over night. In the morn- 
 ing put on in the double boiler and cook one hour, stirring often. Add 
 salt, sugar and lastly jelly. Turn into a mold that has been dipped in cold 
 water and set away to cool and harden. Serve with cream and sugar. 
 
 An Old Nurse. 
 DRIED PEACH PUDDING. 
 
 Let come to a boil one pint of milk; while hot pour it over one pint 
 of bread-crumbs (entire-wheat bread if desired); stir into this one tea- 
 spoonful of cold butter and one pint of dried peaches stewed soft. When 
 all is cool add two eggs well beaten, one-half cupful of sugar. Put in a 
 well-greased pudding dish and bake one-half hour; serve warm with hard 
 
 sauce. Nannie Jennings. 
 
 BLUEBERRY COBBLER. 
 
 Take a pudding dish, line it with pastry and fill with ripe, luscious 
 
 well-picked blueberries. Sprinkle with sugar and cover with a top crust, 
 
 gashed with a knife. Bake slowly one-half hour and serve with cream and 
 
 sugar. Mary Buttler. 
 
 GRAHAM PUDDING. 
 
 Two cupfuls of graham flour, one cupful of currants or raisins, one 
 cupful of sweet milk, one cupful of molasses, one ^gg, one even teaspoon- 
 ful of salt, one teaspoonful of soda. Mix all together. Pour into the 
 pudding pail and boil two and one-half hours. A Mother. 
 
 GREENING PUDDING. 
 
 Peel, core and slice sufficient apples to fill a baking dish, butter the 
 dish and put in the apples in layers, alternating them with stale cake 
 
2^8 PUDDINGS AND PUDDING SAUCES. 
 
 crumbs and a little melted butter, using two tablcspoonfuls of the latter to 
 a pint of apples. Let the last layer be a thick one of cake crumbs; put in 
 a moderately hot oven until the apples are tender, then beat together two 
 eggs and two tablespoonfuls of sugar (more should be used if apples are 
 very tart), add one cupful of milk and pour over the apples. Bake a rich 
 golden color and serve with cream. Other tart apples may be substituted 
 if desired. Jessie Bartlett. 
 
 BOILED APPLE DUMPLINGS LIKE GRANDMOTHER MAKES. 
 
 To prepare a crust take one pint of flour, one tablespoonful of lard, 
 one-half teaspoonful of soda dissolved in hot water, one teaspoonful of | 
 cream of tartar and one-half teaspoonful of salt, sifted through the flour. 
 Use sweet milk or water and mix the dough a little stiffer than for bis- 
 cuits; roll out a little thicker than pie crust, cut into squares and put in 
 the center of each a nice, sour apple, pared and cored; fill the hole left by 
 the core with sugar, a bit of butter and a little crab-apple jelly; bring the 
 corners of the dough together, pinching them well to make a firm ball; tie 
 in loose cloths, which have been dipped in hot water and floured on the 
 inside. Boil steadily in plenty of water one hour. Some prefer these 
 steamed or baked. Serve hot with sweetened cream or butter and sugar. 
 
 Marion Lovewell. 
 FIG PUDDING. 
 
 One-quarter pound of figs, chopped fine, one-quarter pound of bread- 
 crumbs, one-quarter pound of brown sugar, one-quarter pound of suet, 
 one-quarter pound of candied citron and lemon peel and five eggs. Mix 
 thoroughly; steam or boil four hours. Mrs. Bryce. 
 
 FIG PUDDING- No. 2. 
 
 One-half cupful of sugar, one-half cupful of molasses, one-half cupful 
 of butter, one cupful of sweet milk, two eggs, three cupfuls of flour, one 
 pound of chopped figs, two teaspoonfuls of baking-powder, a pinch of 
 soda, one-half cupful of currants, one-half teaspoonful of nutmeg and one- 
 half teaspoonful of cinnamon; steam in mould three hours; serve with 
 whipped cream sauce. Miss Inez Burbanks. 
 
 FIG PUDDING— No. 3. 
 
 One-fourth of a pound of figs chopped fine, two cupfuls of bread- 
 crumbs, one cupful of brown sugar, one-fourth of a pound of suet chopped 
 fine, two eggs, the grated rind and juice of one lemon, one dessert-spoon- 
 
PUDDINGS AND PUDDING SAUCES. 299 
 
 ful of molasses, one-half grated nutmeg, one tablespoonful of flour. 
 Steam three hours and serve with boiled sauce flavored with lemon. 
 
 Mrs. Jones. 
 
 BIRD'S NEST PUDDINQ. 
 
 Pare and quarter three apples, lay in well-buttered deep dish. Make 
 a batter of two eggs, one cupful of flour, three-quarters of a cupful of 
 milk, a little salt, no sugar; pour over the apples. Bake forty-five minutes 
 in a moderate oven. Serve with sweet sauce. Mrs. Geo. Spence. 
 
 PRUNE PUDDINQ. 
 
 One pound of prunes, one-half pound of walnuts or almonds, the 
 whites of four eggs, one cupful of sugar, whipped cream; flavor to taste. 
 Stew prunes and when cold remove stones, then chop fine, also chop nuts 
 and put in dish with sugar and well-beaten whites of eggs. Whip cream, 
 flavor, and spread on top. Mrs. W. H. Carrick. 
 
 PRUNE PUDDINQ— No. 2. 
 
 Beat a teacupful of flour to a smooth paste with a little cold milk. 
 Add two well-beaten eggs, a pinch of salt and as much milk as will make 
 a rather thick batter. Wash one-half pound of prunes and simmer them 
 in a little water till they are quite soft. Drain off the liquid, take out the 
 stones, sprinkle a little flour over the prunes and then stir them into the 
 pudding. Pour the pudding into a cloth and tie it securely, but leave a 
 little room for the pudding to swell. Plunge it into boiling water and keep 
 the pudding boiling until it is done enough. Serve with sweet sauce. 
 
 Mrs. Delia Simpson. 
 
 AQNEW PUDDINQ. 
 
 Pare and core eight russets and boil them to a pulp with the rind of 
 one-half lemon. Beat up the yolks of three eggs and add to them three 
 ounces of melted butter; sweeten to taste and beat all together. Line a 
 pudding dish with puff paste, pour in the mixture and bake until it 
 becomes a light brown color. It will require, to bake, thirty minutes. 
 
 H. A. Vane. 
 
 SUET PUDDINQ. 
 
 One cupful of chopped suet, one teacupful of molasses, one cupful of 
 sweet milk, three and one-half cupfuls of flour, one full cupful of raisins, 
 one cupful of currants, one teaspoonful of soda, a pinch of salt, one-half 
 
300 PUDDINGS AND PUDDING SAUCES. 
 
 teaspoonful of cinnamon, one-half teaspoonful of allspice, one-half tea- 
 spoonful of cloves. Steam two hours. Citron or lemon peel may be 
 
 added if desired. Mrs. Belle Hazen. 
 
 SUET PLUM PUDDING. 
 
 One cupful of chopped suet, one cupful of New Orleans molasses, one 
 
 cupful of sour milk, one cupful of seeded raisins, three and one-half cup- 
 
 fuls of flour, one QgQ, one-half teaspoonful of cloves, one teaspoonful of 
 
 cinnamon and one-fourth of a nutmeg, a little salt, one teaspoonful of 
 
 soda; boil three hours; eat with Vanilla or hard sauce. 
 
 Minnie Thayer. 
 MONTREAL PUDDING. 
 
 One cupful of suet, one cupful of molasses, one cupful of fruit, one 
 cupful of sweet milk, one and one-half cupfuls of flour and one teaspoon- 
 ful of soda. Steam two hours. Mrs. Geo. Spence. 
 
 COTTAGE PUDDING. 
 
 Two egpfs, one cupful of granulated sugar, two-thirds cupful of butter, 
 one-half cupful of sweet milk, two cupfuls of flour, two tablespoonfuls of 
 baking-powder, one teaspoonful of vanilla and one teaspoonful of lemon. 
 Mix the butter and sugar, then add the beaten yolks, milk, flavoring, about 
 one-half of the flour and baking-powder, then the whites of the eggs 
 beaten to a froth and, lastly, the balance of the flour. Have the cake 
 about two inches thick and bake in a long tin. 
 
 Pudding Sauce. — One tablespoonful of butter (not melted) and one 
 heaping tablespoonful of flour beat to a cream. Add one large teacupful 
 of boiling water, let set on stove until it comes to a boil, stirring all the 
 time to avoid being lumpy. Add one teaspoonful of lemon and four 
 tablespoonfuls of sugar. Leona Horton. 
 
 CHOCOLATE PUDDING. 
 
 Reserve one gill of milk from a quart and put the remainder on the 
 fire in a double boiler. Mix three tablespoonfuls of corn-starch with the 
 cold milk. Beat two eggs with one-half a cupful of powdered sugar and 
 one-half teaspoonful of salt. Add this to the corn-starch and milk and 
 stir into the boiling milk, beating well for a minute. Shave fine two 
 ounces of chocolate and put it into a small pan with four tablespoonfuls 
 of sugar and two tablespoonfuls of boiling water. Stir over a hot fire 
 until smooth and glossy; then beat into the hot pudding. Cook the pud- 
 ding in all ten minutes, counting from the time the eggs and corn-starch 
 are added. Serve cold with powdered sugar and cream. This pudding 
 
PUDDIXGS AXD PC DOING SAUCES. 301 
 
 can be poured while hot into little cups which have been rinsed in cold 
 water. At serving-time turn out on a flat dish, making a circle, and fill 
 the center of the dish with whipped cream flavored with sugar and vanilla. 
 The eggs ma}- be omitted, in which case use one more tablespoonful of 
 corn-starch. Maria Parloa. 
 
 CHOCOLATE MERINGUE PUDDING. 
 
 For a small pudding use one pint of milk, two and one-half table- 
 spoonfuls of corn-starch, one ounce of chocolate, two eggs, five table- 
 spoonfuls of powdered sugar, one-fourth of a teaspoonful of salt and 
 one-half teaspoonful of vanilla extract. Mix the corn-starch with one gill 
 of milk. Put the remainder of the milk on to boil in the double boiler. 
 Scrape the chocolate. When the milk boils, add the corn-starch, salt and 
 chocolate and cook for ten minutes. Beat the yolks of the eggs with 
 three tablespoonfuls of sugar. Pour the hot mixture on this and beat 
 well. Turn into a pudding dish that will hold about one quart and bake 
 for twenty minutes in a moderate oven. Beat the whites of the eggs to a 
 stiff, dr\- froth, and gradually beat in the remaining two tablespoonfuls of 
 sugar and the vanilla. Spread this on the pudding and return to the 
 oven. Cook for fifteen minutes longer, but with the oven door open. 
 Ser\'e either hot or cold. !Maria Parloa. 
 
 APPLE SLUnP. 
 
 Cut apples as for pies and fill a rich undercrust of a good thickness; 
 cover with a thick top crust and bake in a slow oven for about one hour; 
 when baked remove the top crust, add sweetening, seasoning, and butter 
 one-half the size of an &gg\ then remove part of the apple. Place the top 
 crust in an inverted position upon what remains, and the apple that has 
 been taken out on top of that. Should be eaten hot. \V. T. M. 
 
 BROWN BETTY. 
 
 One cupful of bread-crumbs, two cupfuls of chopped tart apples, one- 
 half cupful of sugar, one teaspoonful of cinnamon and two tablespoonfuls 
 of butter, cut into small pieces. Butter a deep dish and put a layer of the 
 chopped apple at the bottom; sprinkle with sugar, a few bits of butter and 
 cinnamon ; cover with bread-crumbs, then with more apple. Proceed in this 
 order until the dish is full, having a layer of crumbs at the top. Cover 
 closely and steam three-quarters of an hour in a moderate oven; then 
 uncover and brown quickly. Eat warm with sugar and cream or sweet 
 sauce. Serve in the dish in which it is baked. 
 
 Mrs. Eliza Pousland. 
 
302 PUDDINGS AND PUDDING SAUCES. 
 
 BROWN BETTY— No. 2. 
 
 To one-third cupful of bread-crumbs, soaked in three cupfuls of milk 
 until soft, add two-thirds of a cupful of apples chopped finely. Add one- 
 half tumbler of sugar, one egg broken into the mixture, one teaspoonful 
 of butter and a little nutmeg. Stir thoroughly and bake like a custard. 
 
 Eliza Thompson. 
 DELICIOUS APPLE DUHPLINQS. 
 
 Chop one pound of suet very fine. Add a little salt and flour enough 
 to make a dough, when wet up with cold water. Knead this as little as 
 possible — only enough to roll out and cut. Pare, core and quarter tart 
 apples. Cover each apple with dough, pressing it together so it will not 
 burst open and wrap white cloth about it, first wetting the cloth in hot 
 water. Pin each dumpling tightly up and drop it into boiling water. Do 
 not let them cease boiling until done. An hour's time is ample. Make a 
 sweet sauce for them or eat butter and sugar upon them. 
 
 Mrs. Lydia Floyd. 
 SNITZ CLOSE. 
 
 Make a dumpling of two eggs to one quart of flour and one-half tea- 
 spoonful of salt; add sufficient water to make a drop dumpling; take one- 
 half pound of dried peaches, one-half pound of prunes and one-half pound 
 of raisins; put fruit in the kettle with just enough water so that the fruit 
 will boil; then drop dumpling in the kettle and boil slowly about two 
 hours. Serve hot. Minette Rowley. 
 
 NEW YEAR'S BAKED APPLE PUDDING. 
 
 Mince eight peeled and cored apples, put them in a saucepan with a 
 little water and when partly cooked add one-quarter of a pound of cleaned 
 currants, the same of stoned raisins, the same of shredded citron and the 
 same weight of peeled almonds, cut small, also four ounces of brown 
 sugar, a little cinnamon and allspice; cook until it forms a perfect mar- 
 malade. Make a paste with one-quarter of a pound of chopped beef suet, 
 one-half pound of flour, a little salt and cold water; roll it out quite thin 
 on a floured table. Grease and strew with brown sugar and cinnamon 
 the inside of a deep yellow bowl, cover the bottom with a round flat of the 
 paste to fit, on this pour a thick layer of the marmalade, then another flat 
 of the paste, and repeat till there are three layers of fruit and four of 
 paste, finishing with the latter. Place the bowl in a slack oven and let 
 bake slowly three hours. When cooked and partly cold invert on a 
 round dish, strew plentifully with sugar and put it back into the oven to 
 heat thoroughly and glaze. Serve hot. C. A. H. 
 
PUDDINGS AND PUDDING SAUCES. 303 
 
 Sauces For Pudding's. 
 
 PLAIN PUDDING 5AUCE. 
 
 To one cupful of sugar add one egg and beat very hard. Add one 
 tablespoonful of boiling water and set on the stove to warm; flavor to 
 taste. This is a good sauce for almost any pudding. E. S. 
 
 EGG SAUCE FOR PUDDINGS. 
 
 Beat the whites of two eggs to a stiff, dry froth; and beat into this, a 
 little at time, one cupful of powdered sugar. When smooth and light add 
 one teaspoonful of vanilla and the yolks of two eggs. Beat the mixture a 
 minute longer; then stir in one cupful of whipped cream or three table- 
 spoonfuls of milk. Serve at once. Maria Parloa. 
 
 VANILLA CREAM SAUCE. 
 
 Beat to a cream three tablespoonfuls of butter and gradually beat into 
 this two-thirds of a cupful of powdered sugar. When this is light and 
 cream}' add one teaspoonful of vanilla; then gradually beat in two cupfuls 
 of whipped cream. Place the bowl in a pan of boiling water and stir con- 
 stantly for three minutes. Pour the sauce into a warm bowl and serve. 
 
 Maria Parloa. 
 CHOCOLATE SAUCE. 
 
 Put one pint of milk in the double boiler and on the fire. Shave two 
 ounces of chocolate and put it in a small pan with four tablespoonfuls of 
 sugar and two of boiling water. Stir over the fire until smooth and glossy 
 and add to the hot milk. Beat together for eight minutes the yolks of 
 four eggs, three tablespoonfuls of sugar and a salt-spoonful of salt and 
 then add one gill of cold milk. Pour the boiling milk on this, stirring 
 well. Return to the double boiler and cook for five minutes, stirring all 
 the time. Pour into a cold bowl and set the bowl in cold water. Stir for 
 a few minutes and then occasionally until the sauce is cold. This sauce 
 is nice for cold or hot corn-starch pudding, bread pudding, cold cabinet 
 pudding, snow pudding, etc. It will also answer for a dessert. Fill cus- 
 tard glasses with it and serve the same as soft custard; or have the glasses 
 two-thirds full and heap up with whipped cream. Miss Parloa. 
 
 RICH BRANDY SAUCE. 
 
 Stir a small teaspoonful of corn-starch in a little cold water to a 
 •".mooth paste; add to it a cupful of boiling water, one cupful of sugar, a 
 
304 PUDDINGS AND PUDDING SAUCES. 
 
 small piece of butter; boil all together five minutes. Remove from thei 
 fireand when cool, stir into it one-half cupful of brandy. J. E. P. 
 
 BRANDY SAUCE— No. 2. 
 
 Two cupfuls of sugar, one-half cupful of butter, one-half wine-glassful 
 of brandy. Warm the butter slightly and work it to a light cream with 
 the sugar, then add the brandy; beat it hard and set aside until wanted 
 Should be put into a fancy mold. H. F. L. 
 
 WINE SAUCE. 
 
 One-half cupful of butter, one-half cupful of powdered sugar, a wine- 
 glassful of wine. Beat the butter to a cream. Add the sugar gradually 
 and when very light add the wine. Flavor with a little grated nutmeg. 
 Place the bowl in a basin of hot water and stir for three minutes. 
 
 A. P. U. 
 
 PLUM PUDDING SAUCE. 
 
 Put one tablespoonful of butter into a granite pan over a slow fire; 
 when melted stir in two scant tablespoonfuls of flour. When well mixed 
 pour in gradually one and one-half cupfuls of hot water and stir until 
 cooked; then add one-half pound of brown sugar, the juice of one-fourth 
 of a lemon and a small quantity of grated nutmeg. Serve soon as the sugar 
 has dissolved. E. J. C. 
 
 HARD SAUCE. 
 
 Beat well together a teacupful of sugar and one-half teacupful of but- 
 ter. Flavor to taste. Shape into a pyramid and place on a fancy dish. 
 Soft sauce is made by adding to the above the yolk of one egg, beating 
 well, and stirring sugar, butter and &gg into a pint of boiling water over 
 the fire. Stir till it foams, when it is done. P. W. B. 
 
 VANILLA SAUCE— No. 2. 
 
 To one-half cupful of butter add one cupful of powdered sugar, one 
 teaspoonful of vanilla. Cream the butter, add the sugar; just before serv- 
 ing add one-quarter of a cupful of boiling water. Stir well and then add 
 one egg, the white only of which has been whipped, and beat all to a foam. 
 
 B. DOLLIVER. 
 
 APPLE JELLY SAUCE. 
 
 Whip a teacupful of apple jelly until it is thin and smooth; add 
 gradually two tablespoonfuls of melted butter, the juice of a lemon and 
 
PUDDINGS AND PUDDING SAUCES. 305 
 
 grated peel, with one-half teaspoonful of grated nutmeg. Put in a cup or 
 bowl inside a saucepan of boiling water, heat it to the boiling point, stir- 
 ring steadily all the time, then beat in a heaping tablespoonful of pow- 
 dered sugar and a glassful of wine. Cover it closely and let it stand in 
 the boiling water until wanted. Stir occasionally and beat up well before 
 pouring out. C. L. T. 
 
 ORANGE SAUCE. 
 
 Mix one teaspoonful of corn-starch with two tablespoonfuls of sugar. 
 Squeeze the juice from three oranges and heat it. When sufficiently hot 
 add corn-starch and sugar and cook till clear. Martha Haines. 
 
 ARROWROOT SAUCE. 
 
 Mix a tablespoonful of arrowroot with cold water, then add one-third 
 of a pint of water, a glassful of milk, the juice of a lemon, sugar and 
 flavoring. Stir it over the fire till it boils. M. A. C. 
 
 TRANSPARENT SAUCE— FOR FRITTERS. 
 
 Mix one small tablespoonful of corn-starch with one small teacupful 
 of sugar, stir in one-half pint of boiling water, add juice of one-half of a 
 lemon and a small piece of butter. Stir over the fire until transparent, 
 being careful that it does not burn. Excellent. E. M. C. 
 
 FOAMING SAUCE. 
 
 Beat the whites of three eggs to a stiff froth, melt a teacupful of sugar 
 in a little water and let it boil. Stir in a small glass of wine, then the 
 whites of the eggs. Serve at once. P. B. M. 
 
 BROWN SAUCE. 
 
 Mix one-half teacupful of brown sugar with one-half the quantity of 
 butter; add one pint of hot water and a little vinegar with such flavoring 
 as may be desired. Use a tablespoonful of flour, moistened with milk as 
 a thickening, and boil. Should be served hot. E. J. S. 
 
 DUMPLING SAUCE. 
 
 Boil one pint of water and a teacupful of brown sugar together; 
 thicken with one tablespoonful of flour mixed with cold water; when 
 cooked add one tablespoonful of butter and a little salt. Flavor to taste. 
 
 A. P. T. 
 
306 PUDDINGS AND PUDDING SAUCES. 
 
 SPANISH SAUCE. 
 
 One tablespoonful of corn-starch in one-half teacupful of boiling 
 water; add two tablespoonfuls of vinegar, one tablespoonful of butter, one 
 teacupful of sugar and one-half of a nutmeg, grated. G. P. C. 
 
 PARIS SAUCE. 
 
 (For sweet dumplings.) 
 
 Put a glassful of grape juice into an enameled saucepan with a large 
 tablespoonful of powdered sugar and the well-beaten yolks of two eggs. 
 Stir the mixture until it begins to thicken, then add very gradually three 
 tablespoonfuls of thick cream; the sauce must not boil after the cream is 
 added. Maria Peel. 
 
 EMPRESS SAUCE. 
 
 A delicate sauce for rice puddings, apple dumplings, etc., is one part 
 sweet cream, two parts boiling water; sweeten well and flavor with pow- 
 dered mace. Mrs. Laura Morey. 
 
 CHERRY, BLUEBERRY, BLACKBERRY OR STRAWBERRY SAUCE. 
 
 Cream together one-half cupful of sugar and one tablespoonful of 
 butter. Add one cupful of boiling water and put into a double boiler. 
 When it comes to a boil stir in one tablespoonful of corn-starch previously 
 dissolved in a little cold water. Let heat thoroughly. Take from the 
 fire and stir in a cupful of any desired fruit, crushed. Serve hot. 
 
 A. T. B. 
 STRAWBERRY SAUCE— COLD. 
 
 Cream one cupful of sugar and one-third of a cupful of butter, add 
 the beaten whites of two eggs and one cupful of ripe crushed strawber- 
 ries; fine for cottage pudding, plain boiled tapioca and other simple pud- 
 dings; gives flavor of strawberry short-cake. A. D. F. 
 
 FRUIT SAUCE. 
 
 Cream equal parts of butter and granulated sugar together with 
 enough fruit jam or juice to flavor the sauce as desired. E. C. A. 
 
 BUTTER SAUCE. 
 
 Put one-half cupful of butter into a basin, work into it one cupful of 
 sugar. Pour in enough raspberry juice to color and flavor it. Especially 
 good for batter puddings. E. J. B. 
 
PUDDINGS AND PUDDING SAUCES. 307 
 
 ENGLISH SWEET SAUCE. 
 
 Put into a bowl the yolks of two eggs with four tablespoonfuls of 
 powdered sugar and stir until it becomes creamy. Add one-half pint of 
 sweet cream, little by little, beating constantly, and grate in the rind of 
 one orange. Place the pan on a slow fire and stir well for five minutes, 
 being careful not to let boil. Strain and serve. A. T. O, 
 
 LEMON SAUCE. 
 
 Let come to a boil one pint of water and one cupful of sugar, then stir 
 in three large teaspoonfuls of corn-starch previously mixed with a little 
 cold water, stir over the fire for ten minutes, but do not let it boil; then 
 add the grated rind and juice of one lemon and one tablespoonful of but- 
 ter. Serve warm. T. C. M. 
 FOAHY SAUCE FOR STEAMED PUDDINGS. 
 
 Beat one ^g^ light, add a scant cupful of granulated sugar, then add 
 three tablespoonfuls of boiling milk; flavor with vanilla and serve imme- 
 diately. Mrs. Tillie Bassett. 
 
308 PUDDINGS AND PUDDING SAUCES. 
 
 Dominion Specials. 
 
 SCRAPPLE. 
 
 Cook two pounds each of beef and fresh pork until done; then take 
 from the fire and remove bones, retaining the broth. Chop the meat, 
 return it to kettle and season with pepper and salt. Let come to a boil^ 
 stir in corn-meal and make it about as thick as mush, then turn into 
 pans. When cold cut in thin slices and fry as mush to a golden brown. 
 
 M. White. 
 QUAKER OATS BLANC MANQE. 
 
 Bring one quart of sweet milk to a boil, salt slightly and stir in one 
 cupful of quaker oats. Cook thirty minutes, stirring well. Just before 
 removing from the fire stir in one e.gg well beaten and add one-half 
 cupful of dried fruit which has soaked until soft. Serve with cream and 
 sugar for dessert. Tillie Richmond. 
 
 WHEATLET FOR LUNCHEON. 
 
 Wash, stone and chop one-half cupful of dates. Cook thoroughly 
 the wheatlet and just before placing in molds add the dates. Serve with 
 cream and sugar. Mrs. T. Percival. 
 
 CEREAL WITH FRUIT. 
 
 Take six firm Baldwins, pare and core, leaving them whole. Cook 
 in a syrup made of one cupful of sugar and two cupfuls of water flavored 
 with one-inch piece of stick cinnamon and a few shavings from the yellow 
 rind of a lemon. Turn the apples twice; when done lift with a skimmer 
 and place in a pretty bowl, the larger end of the cavity upward. Cook 
 whatever cereal is desired, fill cavities heaping full with it and pour 
 boiling syrup over all. Serve either hot or cold with cream. T. M. 
 
 FRIED BANANA5. 
 
 For the finishing touch to a luncheon nothing is more delicious than 
 fried bananas. Select ripe fruit, take off the skins and cut each banana 
 in two crosswise. Salt slightly, dip in beaten QQg\ then roll in cracker 
 crumbs. Cook till a delicate brown in drippings or Ko-nut. Serve with 
 sauce made of one cupful of boiling water, butter the size of an egg, a 
 cupful of sugar, a tablespoonful of corn-starch, one-half cupful of fruit. 
 Seeded raisins, chopped citron and lemon juice are excellent fruits for 
 the purpose. Mrs. M. C. 
 
 •\ 
 
'Aum. cm A 
 
 FOR SUMMER, light desserts take the preference. 
 Custards are light and dainty and quite appropriate 
 after a hearty meal. Good custard can be made in the 
 proportion of five eggs to each quart of rich milk. There 
 are three ways of cooking custard — baking, boiling or 
 steaming. A baked custard, we believe, has the prefer- 
 ence, and to insure the best results, the temperature of 
 the oven must be exactly right. It must be a good heat 
 and kept regular. If the custard remains too long in the 
 oven it will whey and its nicety be destroyed. The whites and yolks of the 
 eggs in a custard should be beaten separately. The sugar should be 
 added to the beaten yolks and then be beaten again. Add the whites next, 
 then the flavoring, and lastly, the cold milk. 
 
 Pastry and puddings seem to tire the appetite in summer and these 
 light and palatable desserts are then enjoyed to the full extent. Many of 
 the desserts can be made of canned fruit and are as nice as though con- 
 cocted from fresh fruit. 
 
 CUP CUSTARD. 
 
 Beat four eggs light, add one-half cupful of granulated sugar, a little 
 salt, one quart of milk, and one-eighth of a teaspoonful of grated nutmeg. 
 Stir until the sugar is dissolved. Put the custard in five cups, place in a 
 pan of boiling water, and then put the pan in the oven. Bake till firm 
 in the center; no longer, or they will become watery. When done stand 
 away to get cold. Serve them in the cups. Lillie. 
 
 MICHIGAN CUSTARD. 
 
 Beat five eggs thoroughly, then stir into them one cupful of maple 
 
 sugar, one tablespoonful of flour, a pinch of salt, one-eighth of a nutmeg. 
 
 Stir this all into two quarts of lukewarm milk. Pour in baking dish and 
 
 set baking dish in pan of hot water. Bake in moderate oven until custard 
 
 is firm in the center. Mrs. John Irish. 
 
 309 
 
310 CUSTARDS, CREAMS, DESSERTS, ETC 
 
 LEMON CUSTARD. 
 
 Grate two lemons, add one-half pound of sugar, one-fourth pound of 
 butter, beaten together to a cream; one pint of milk, two tablespoonfuls of 
 flour, and four eggs, beaten separately. Add the whites last. 
 
 Mrs. Mary Walton. 
 RICE CUSTARD. 
 
 Mix one-half pint of cream, one pint of milk, an ounce of sifted 
 ground rice, one tablespoonful of vanilla; sweeten with sugar and stir all 
 well together in a granite boiler till it nearly boils; add the well-beaten 
 yolks of three eggs. Stir and let it simmer for about one minute. Serve 
 it in cups with sifted sugar and cream. Mrs. Emily Jones. 
 
 APPLE CUSTARD (PLAIN). 
 
 Stew very gently two quarts of fine apples, till tender, with one and 
 one-half pints of water, one pound of sugar and a little cinnamon. Strain 
 the liquid and stir into it, very gradually, eight well-beaten eggs. Put the 
 mixture into a saucepan and stir it until it thickens. Pour into custard 
 glasses and cover with sifted sugar. J. I. C. 
 
 APPLE CUSTARD (FRIED). 
 
 Pare, core and slice four good-sized apples. Fry them in butter and 
 when they are brown on one side, turn them over and pour over them a 
 custard made of four eggs, beaten, a cupful of cream or new milk and a 
 little cinnamon. Fry to a light brown. Turn carefully and serve with 
 sifted sugar. This is a nice hot dessert. Mrs. Ellen Sullivan. 
 
 BAKED CHOCOLATE CUSTARD. 
 
 For five small custards use one pint of milk, two eggs, one ounce of 
 chocolate, one-fourth of a teaspoonful of salt and a piece of stick cinna- 
 mon about one inch long. Put the cinnamon and milk in the double 
 boiler, place on the fire, and cook for ten minutes. Shave the chocolate 
 and put it in a small pan with three tablespoonfuls of sugar and one 
 tablespoonful of boiling water. Stir this over a hot fire until smooth and 
 glossy and then stir it into the hot milk, after which take the liquid mix- 
 ture from the fire and cool. Beat together with a spoon the eggs, salt and 
 two tablespoonfuls of the sugar. Add the cooled milk and strain. Pour 
 the mixture into the cups which place in a deep pan. Pour into the pan 
 enough tepid water to come nearly to the top of the cups. Bake in a 
 
CUSTARDS, CREAMS, DESSERTS, ETC. 311 
 
 moderate oven until firm in the center. It will take about one-half hour. 
 Test by running a knife through the center. If the custard is milky it is 
 not done. Serve very cold. Maria Parloa. 
 
 PLAIN CUSTARD. 
 
 Beat to a froth two eggs with two tablespoonfuls of sugar, a very little 
 salt and one quart of rich, sweet milk; flavor. Bake until thick. If taken 
 out as soon as thick it will not be watery. Mrs. Mary Tatman. 
 
 MORRIS CUSTARD. 
 
 To one pint of boiling milk add one teaspoonful of corn-starch, one- 
 half cupful of sugar, the yolks of two eggs, a little salt and extract to 
 flavor. Mrs. R. Scales. 
 
 BOSTON CUP CASTARD. 
 
 Take two eggs, one-half coffee-cupful of new milk and a dessert- 
 spoonful of white powdered sugar. Stir the sugar into the milk, add the 
 eggs which should be well beaten; pour into a breakfast cup and bake till 
 quite set — about one-quarter of an hour. Turn out on a plate and serve 
 alone or with a little stewed fruit. Mrs. Jennie Boyd. 
 
 BROWN CUSTARD. 
 
 Scald one quart of milk, but do not boil; beat five eggs light with 
 three tablespoonfuls of sugar and pour upon them the hot milk. Mix 
 well, adding nutmeg and flavoring extract to taste; bake in a well-but- 
 tered dish. Turn out when cold; strew very thickly with white sugar. 
 Set the plate containing the custard upon the upper grating of a hot oven. 
 The sugar will melt and run in brown streams all over the molded pud- 
 ding. Slip carefully to a dish; eat cold. Mrs. Hamilton. 
 
 CUSTARD ROYALE. 
 
 For the custard season two whole eggs with a little white pepper and 
 salt and mix them with two tablespoonfuls of cream; color one-half with 
 a drop or two of carmine; pour the two custards into two cups and stand 
 these on a piece of paper in a stew-pan three parts full of boiling water, 
 and let them steam till firm; then turn them out and when cold slice the 
 custard and stamp the slices out in rounds the size of a dime; rinse in 
 warm water and use. Be careful when cooking the custard that only the 
 surrounding water boils, for should the custard itself boil it will not cook 
 smoothly. Mrs. Frank Baxter. 
 
312 ^ CUSTARDS, CREAMS, DESSERTS, ETC. 
 
 COFFEE JELLY. 
 
 One-half box of gelatine dissolved in water enough to cover; stir into 
 it one quart of strong boiling coffee, sweetened, and when dissolved, strain 
 through a flannel cloth or jelly-bag and put in a wet fancy mold. When 
 ready to serve turn out on a dish and serve with whipped cream heaped 
 about the base. Serve with macaroons. O. O. B. 
 
 COFFEE HOLD. 
 
 One quart of liquid coffee and two tablespoonfuls of corn-starch. 
 
 Dissolve the corn-starch in a small portion of the coffee; heat remainder 
 
 to boiling point, stir in the corn-starch and cook two or three minutes. 
 
 Pour into cold, wet molds and serve with whipped cream. 
 
 Anna Johnson. 
 RHUBARB DESSERT. 
 
 Trim off the crust of stale bread, cut it in fingers two-thirds of an 
 inch thick, dip each piece in melted butter and line the bottom and sides 
 of small buttered molds. Fill the center with stewed and sweetened rhu- 
 barb and cover the top with buttered fingers. Bake in a moderate oven 
 for about thirty minutes and serve with whipped cream. 
 
 , Mary Peters. 
 
 SOUFFLE OF OATMEAL. 
 
 Mix one cupful of oatmeal with one tablespoonful of butter, one table- 
 spoonful of lemon juice, one-half cupful of sugar and one cupful of milk and 
 cream. Cook five minutes. Take off and add while stirring two eggs, 
 one-half teaspoonful of baking-powder and two large apples pared and 
 thinly sliced. Turn into a buttered pudding dish and bake in a moderate 
 oven until it swells and has a yellow color. Sprinkle with sugar and serve 
 with cream. Emily Brooks. 
 
 FROZEN CONFECTIONERY DE5SERT. 
 
 Scald one pint of milk in a double boiler; sweeten with one-fourth of 
 a cupful of sugar and pour slowly into three beaten eggs. Return to the 
 double boiler and stir until it thickens, about three minutes; do not let it 
 stay too long or it will curdle. When cool add one pint of sweet cream, 
 one-half cupful of sugar, one-quarter of a box of gelatine dissolved and 
 strained, one-half teaspoonful of vanilla. Pour into the freezer and when 
 half frozen open and put in one teacupful of blanched and chopped 
 almonds, one teacupful of candied ginger chopped, and one-half teacupful 
 of candied cherries. Stir in and finish freezing. Margaret Hunter. 
 
CUSTARDS, CREAMS, DESSERTS, ETC. 313 
 
 FAIRY PUDDING. 
 
 Take five pieces of common sponge cake, split them, spread with but- 
 ter, put them together again and lay in the bottom of a buttered pudding 
 dish. Make a custard of two eggs, three cupfuls of milk and one-half 
 cupful of sugar, flavor with vanilla or any flavor 3^ou choose. Pour this 
 over the cake and bake one-half hour. Mrs. Melville Hewitt. 
 
 PEACH SURPRISE. 
 
 Scald three cupfuls of milk in a double boiler and stir into it two 
 
 tablespoonfuls of corn-starch, previously wet in a little cold milk. Remove 
 
 from the fire, stir in one tablespoonful of butter, the yolks of two eggs, 
 
 one-half cupful of sugar and beat to a cream. Drain the juice from a can 
 
 of peaches, put them in a baking dish, cover with the above mixture and 
 
 set in a hot oven ten minutes; remove and spread w^ith the stiffly beaten 
 
 whites of the eggs, sweetened with three tablespoonfuls of powdered 
 
 sugar, and return to the oven to brown. Serve with the sweetened peach 
 
 juice. Lulu Fisher. 
 
 VANITY FAIR. 
 
 Make a boiled custard with one quart of milk, yolks of three eggs and 
 three-quarters of a cupful of sugar; line a large glass dish with slices of 
 sponge cake dipped in sweet cream, then a layer of blackberries well 
 sweetened, then another layer of cake and berries as before. When the 
 custard is cold pour it over the whole; then beat the whites of the eggs 
 to a stiff froth, add one-half cupful of sugar and flavor with vanilla; heap 
 up on the top and decorate with a few large berries. Emma Folsom. 
 
 PEACH SNOWDRIFT. 
 
 Soak one-third of a box of gelatine in one-third of a cupful of cold 
 water till soft, then pour in one-third cupful of boiling water, one cupful 
 of sugar and the juice of one lemon. Strain sufficient canned or freshly- 
 stewed peaches through a sieve to make a cupful and add it to the other 
 ingredients. Stir all together in a dish set in cold water and when the 
 mixture begins to harden beat in the stiffly beaten whites of two eggs. 
 Pour into individual molds; serve with whipped cream. 
 
 Myrtle Squire. 
 SNOWBALL. 
 
 A dainty dessert is made by taking one pint of boiling water and two 
 tablespoonfuls of corn-starch. After boiling three minutes remove from 
 the fire and add the whites of two eggs beaten to a froth, flavoring, a 
 little salt and two tablespoonfuls of sugar. Mold, Mrs. F. Payne. 
 
314 CUSTARDS, CREAMS, DESSERTS, ETC. 
 
 CHOCOLATE FLAPPE. 
 
 Into a double boiler pour a quart of rich milk, stirring into it gradu- 
 ally one cupful of grated sweet chocolate. Boil five minutes, stirring all 
 the while; then pour into a pitcher and add a teaspoonful of vanilla and 
 set on ice. Fill glasses one-half full with crushed ice, lay on top of the ice 
 a teaspoonful of sugar and fill the glasses nearly full with the chocolate. 
 Have ready some stiff whipped cream slightly sweetened. Place a gener- 
 ous spoonful on top of each glass and serve at once. 
 
 Mrs. Louise Alden. 
 FROSTED ORANGE. 
 
 Crush three or four ounces of doubly-refined sugar to powder. Pour 
 over it a few drops of strawberry juice and move the sugar about with the 
 fingers until it is equally colored, then put the dish near the fire until it is 
 quite dry. Peel one-half dozen ripe oranges, free them entirely from the 
 thick white skin and thready parts but be very careful not to pierce the 
 fruit itself. Roll the oranges in the colored sugar, arrange them neatly 
 on a dish and garnish with sprigs of myrtle. Mrs. L. P. Choate. 
 
 PEACH MERINQUE. 
 
 Stew the peaches in a syrup of sugar and water until tender; remove 
 and boil the syrup until thick, then pour over the peaches. Make a corn- 
 starch custard of the yolks of three eggs, a pint of milk, two teaspoonfuls 
 of corn-starch (wet in cold milk), sugar and vanilla. Make a meringue of 
 the whites of the eggs and sugar and spread over the peaches. Use the 
 custard as sauce. Mrs. Bertha Starr. 
 
 FLOATING ISLAND. 
 
 Beat the whites and yolks of three eggs separately. Add to the 
 whites two tablespoonfuls of sugar and beat to a stiff froth. Flavor this. 
 Take one quart of milk and let it come to a boil.' Then drop in enough 
 of the beaten whites to make it the size of an f^g^. Be careful not to put 
 too much in at a time. When done skim them out and lay them on a 
 platter. Add to the boiling milk the beaten yolks and one tablespoonful 
 of corn-starch dissolved in a little cold milk with sugar to sweeten it. 
 Flavor with lemon, orange or vanilla. When cold put it in a dish and 
 slide the islands on top. Mrs. M. C. Mills. 
 
 STRAWBERRY FLOAT. 
 
 Crush one-half pint of fresh strawberries with one-half cupful of white 
 sugar. Beat the whites of four eggs to a stiff froth, add gradually, a gill 
 
CUSTARDS, CREAMS, DESSERTS, ETC. 315 
 
 of sugar, then the strained juice of the berries and beat till it will stand in 
 peaks. Then make a custard with the yolks of the eggs, one pint of 
 milk and one-half cupful of sugar. Pour custard into a fancy dish. Let it 
 cool and put a layer of strawberries on top of this. Then arrange the 
 frosting on top in peaks. It is a very pretty dessert. 
 
 Mrs. Julia Clarkson. 
 CHOCOLATE SOUFFLE. 
 
 One-half pint of milk, two ounces of chocolate, three tablespoonfuls 
 of sugar, one rounding tablespoonful of butter, two tablespoonfuls of flour, 
 four eggs. Put the milk in the double boiler and place on the fire. Beat 
 the butter to a soft cream and beat the flour into it. Gradually pour the 
 hot milk on this, stirring all the time. Return to the fire and cook for six 
 minutes. Put the shaved chocolate, sugar and two tablespoonfuls of water 
 in a small pan over the hot fire, and stir until smooth and glossy. Stir 
 this into the mixture in the double boiler. Take from the fire and add 
 the yolks of the eggs, well beaten; then set away to cool. When cool, 
 add the whites of the eggs, beaten to a stiff froth. Pour the batter into a 
 well-buttered earthen dish that will hold about a quart and cook in a 
 moderate oven for twenty-two minutes. Serve immediately with vanilla 
 cream sauce. Maria Parloa. 
 
 "EASTER EQQS." 
 
 Make a blanc mange of milk and corn-starch; sweeten and flavor to 
 taste. Have ready one dozen egg shells which have been carefully 
 opened at the small end and contents removed. Fill these with the blanc 
 mange which has previously been divided into six parts and each part 
 mixed with different color pastes (vegetable colorings, chocolate, etc., can 
 be used). When filled stand on ice until perfectly cold, then remove the 
 shells carefully. Send to the table in glass dish; serve with whipped or 
 plain cream. These "easter eggs" are oftentimes a great joy to the little 
 folks. Millie Dodge. 
 
 CORN=STARCH BLANC MANGE. 
 
 One quart of milk, one-half cupful of corn-starch, one-half cupful of 
 sugar, a pinch of salt and the rind of a lemon. Put the milk with the 
 sugar in a double boiler and let come to a boil. Mix the corn-starch with 
 a little of the cold milk and stir it in the boiling milk. Let cook a minute 
 or two, take off the stove, remove the lemon peel and pour in molds to 
 cool. Turn from the molds when cold and serve with sweetened cream. 
 If one desires the blanc mange to be yellow add the yolks of two eggs. 
 
 H. F. L. 
 
316 CUSTARDS, CREAMS, DESSERTS, ETC. 
 
 BLANC MANGE WITH CUPID SAUCE. 
 
 Make a blanc mange after the above recipe, pour into cups and let 
 cool. Just before serving, turn the molds, bottom-side up on a platter 
 and on top and in the center of each one place a candy cupid. Over all 
 pour a sauce made of sun-preserved strawberries, butter, sugar and white 
 of an Ggg beaten to a stiff froth. If too rich add water. H. A. P. 
 
 COMPOTE OF PINEAPPLE. 
 
 Peel a pineapple and pick all the specks or eyes from it; cut it into 
 slices one-half inch thick, keep one of the largest of these whole and 
 divide the rest into halves. Make some syrup by boiling five ounces of 
 lump sugar in one-half pint of water for ten minutes, put in the slices of 
 fruit and let them boil for five minutes. Leave them in the syrup until 
 they are quite cold; drain them; put the whole slice in the center of a 
 compote dish and arrange the half slices in a circle round it; pour the 
 syrup over and serve. Time to boil the syrup, ten minutes; with the 
 fruit, five minutes. Marie Bliss. 
 
 COFFEE BAVARIAN CREAH. 
 
 Pour one pint of boiling water on three heaping teaspoonfuls of coffee 
 (gound fine), strain and add the beaten yolks of four eggs and one cupful 
 of sugar. Stir this custard over the fire until it thickens. Dissolve one- 
 half box of Cox's gelatine in one-half cupful of cold water and when dis- 
 solved add to the hot custard. When this mixture is entirely cold beat it 
 a few minutes and add one-half pint of whipped cream. Set on ice to 
 harden. Mrs. (Rev.) Jos. Odery. 
 
 PEACH SURPRISE— No. 2. 
 
 Lay pieces of sponge cake in glass dish, take the juice of canned 
 peaches and moisten cake well. Then lay the fruit on top and cover with 
 whipped cream. Nina Bickle. 
 
 DATE MERINGUE. 
 
 Beat the whites of five eggs to a stiff froth, add three tablespoonfuls 
 of sugar, one-half pound of dates, stoned and cut fine. Bake fifteen min- 
 utes in moderate oven. Serve in custard cups with custard made of yolks 
 of eggs. Mrs. Clingan. 
 
 ORANGE OR RASPBERRY CHARLOTTE. 
 
 Soak one-half of a box of gelatine in one-half cupful of water for two 
 hours. Add one and one-half cupfuls of boiling water and strain. Then 
 
CUSTARDS, CREAMS, DESSERTS, ETC. 317 
 
 add two cupfuls of sugar, one cupful of orange juice and one cupful of 
 lemon juice. Stir until the mixture begins to cool, then add the whites 
 of four eggs beaten to a stiff froth. Beat the whole until stiff, then pdur 
 it over sliced oranges. Set away to cool. Make raspberry the same way 
 leaving out the lemon and orange juice, substituting a teaspoonful of 
 vanilla instead. Mrs. Julia Peters. 
 
 MOONSHINE. 
 
 Three-quarters of an ounce of gelatine, one-half pound of sugar, two 
 lemons. Dissolve the gelatine in one pint of boiling water, add the rinds 
 of the lemons and the sugar; boil twenty minutes. Strain while hot. 
 Add the juice of the lemons and when nearly cold whisk till it looks like 
 snow. Pour into a wet mold and turn out next day. Serve with whipped 
 cream. Miss Spence. 
 
 DESSERT SURPASSING ICE CREAM. 
 
 One package of raspberry bromangelon, juice of one-half of an orange 
 
 and one pint of boiling water. Stir together and let stand until cold but 
 
 not set. Have ready two large bananas sliced, and a handful of nuts 
 
 (hickory nuts or pecans preferred). Put these into the cold bromangelon 
 
 and stir lightly; no sugar. Pour this mixture at once into one-half dozen 
 
 molds and let stand until it sets. When ready for use turn bottom-side 
 
 up and serve with cream. Whipped cream on top is an addition. 
 
 A Modern Cook. 
 GINGER CREAH. 
 
 Soak one-quarter of a box of gelatine for one-half hour in one-half 
 cupful of milk; stand over hot water until dissolved, add four tablespoon- 
 fuls of powdered sugar; sprinkle over them a pint of whipped cream, two 
 tablespoonfuls of syrup from your jar of preserved ginger, and two table- 
 spoonfuls of chopped ginger and then turn in the gelatine through a sieve; 
 stir until the cream begins to thicken and stand away in the mold; turn 
 out and decorate with bits of preserved ginger. Mrs. T. M. Zeigler. 
 
 PEACH CHARLOTTE. 
 
 Drain a can of peaches; take a teacupful of sugar and one and one- 
 half cupfuls of the peach juice and boil them until the syrup is clear and 
 rich. Drop the peaches in and let them cook a short time, not long 
 enough to break them; lay them in a glass dish and pour over them a 
 charlotte made by boiling one pint of milk and one one-half cupful of 
 sugar and two tablespoonfuls of corn-starch until thick and smooth; add 
 the stiffly-beaten whites of two eggs and a teaspoonful of vanilla. Serve 
 
31S CUSTARDS, CREAMS, DESSERTS, ETC. 
 
 cold with the following sauce: Scald one pint of milk in a double boiler, 
 beat two tablespoonfuls of sugar with the yolks of two eggs, pour milk on 
 thfem, return to the fire and add one tablespoonful of corn-starch rubbed 
 smooth in a little milk. Stir until it thickens; delicious. Flavor with 
 vanilla. A. J. 
 
 CHOCOLATE CREAM IN MOLDS. 
 
 Soak a box of gelatine in one-half pint of cold water for two hours. 
 Put one quart of milk in the double boiler and place 6n the fire. Shave 
 two ounces of chocolate and put it in a small pan with four tablespoonfuls 
 of sugar and two tablespoonfuls of boiling water. Stir over a hot fire until 
 smooth and glossy and then stir into the hot milk. Beat the yolks of five 
 eggs with one-half cupful of sugar. Add to the gelatine and stir the mix- 
 ture into the hot milk. Cook three minutes longer, stirring all the while. 
 On taking from the fire add two teaspoonfuls of vanilla and one-half salt- 
 spoonful of salt. Strain and pour into moulds that have been rinsed in 
 cold water. Set away to harden and serve with sugar and cream. 
 
 Maria Parloa. 
 CHOCOLATE CHARLOTTE. 
 
 Soak one-quarter of a package of gelatine in one-third of a cupful of 
 cold water for two hours. Whip one pint of cream to a froth and put it 
 in a bowl which should be placed in a pan of ice-water. Put one-half 
 ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar 
 and one tablespoonful of boiling water and stir over the hot fire until 
 smooth and glossy. Add to this a gill of hot milk and the soaked gelatine 
 and stir until the gelatine is dissolved. Sprinkle a generous half cup- 
 ful of powdered sugar over the cream. Now add the chocolate and gela- 
 tine mixture and stir gently until it begins to thicken. Line a quart 
 charlotte mold with lady fingers or stale pieces of sponge cake and when 
 the cream is so thick that it will just pour, turn it gently into the mold. 
 Place the charlotte in a cold place for an hour or more, and at serving 
 time, turn out on a flat dish. Serve with whipped cream. 
 
 Maria Parloa. 
 CHOCOLATE BLANC MANGE. 
 
 Put one quart of milk in a double boiler and place on the fire. 
 Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and 
 cook until the mixture looks white, stirring frequently. It will take 
 twenty minutes. While the milk and farina are cooking shave two ounces 
 of chocolate and put it into a small pan with four tablespoonfuls of sugar 
 and two tablespoonfuls of boiling water. Stir over a ho.t fire until smooth 
 
CUSTARDS, CREAMS, DESSERTS, ETC 319 
 
 and glossy, then stir into the cooked mixture. Add a salt-spoonful of salt 
 and one teaspoonful of vanilla. Strain and turn into a mold that has 
 been rinsed in cold water. Set the mold in a cold place and do not dis- 
 turb it until the blanc mange is cold and firm. Serve with sugar and 
 cream. Maria Parloa. 
 
 CHOCOLATE CREAM RENVERSEE. 
 
 Use one quart of milk, seven eggs, one-half pint of sugar, one ounce 
 of chocolate, one-half teaspoonful of salt. Put the milk on the fire in the 
 double boiler. Shave the chocolate and put it in a small pan with three 
 tablespoonfuls of the sugar and one tablespoonful of boiling water. Stir 
 over a hot fire until smooth and glossy; then stir into the hot milk and 
 take the milk from the fire to cool. Put three tablespoonfuls of sugar 
 into a charlotte mold that will hold a little more than one quart and 
 place on the stove. When the sugar melts and begins to smoke, move 
 the mold round and round, to coat it with the burnt sugar, then place on 
 the table. Beat together the remainder of the sugar, the eggs and the 
 salt. Add the cold milk and chocolate to the mixture and after straining 
 into the charlotte mold place in a deep pan with enough tepid water to 
 come nearly to the top of the mold. Bake in a moderate oven until 
 firm in the center. Test the cream by running a knife through the center. 
 If firm and smooth it is done. It will take forty or forty-five minutes to 
 cook. When icy-cold, turn on a flat dish. Serve with whipped cream 
 that has been flavored with sugar and vanilla. Maria Parloa. 
 
 CHOCOLATE PROFITEROLES. 
 
 Shave into a cup one ounce of chocolate and put the cup into a pan 
 of boiling water. Make a paste the same as for chocolate eclairs, save 
 instead that of one tablespoonful of sugar three must be used. As soon as 
 the paste is cooked beat in the melted chocolate. When cold add the eggs 
 and beat until light. Drop this batter on lightly buttered pans in round 
 cakes, having about a dessert-spoonful in each cake. Bake for about 
 twenty minutes in a moderately hot oven. Serve either hot or cold with 
 whipped cream flavored with vanilla. Heap the cream in the center of a 
 flat dish and arrange the profiteroles around it. Maria Parloa. 
 
 IMPERIAL CREAn. 
 
 Boil one quart of cream with the thin rind of a lemon; stir till nearly 
 cold; have ready, in the dish in which it is to be served, the juice of three 
 lemons, strained, with as much sugar as will sweeten the cream; pour the 
 cream into the dish, from a pitcher, holding it high and moving it about 
 
320 CUSTARDS, CREAMS, DESSERTS, ETC 
 
 so as to mix thoroughly with the juice. It should be made six hours 
 before being served. Eat it with sweetmeats, apple island, or apple pie. 
 
 Mrs. O. Maine. 
 CHOCOLATE BAVARIAN CREAM. 
 
 For one large mold of cream use one-half of a package of gelatine, 
 
 one gill of milk, two quarts of whipped cream, one gill of sugar and one 
 
 ounce of chocolate. Soak the gelatine in the cold water for two hours. 
 
 Whip and drain the cream, scrape the chocolate and put the milk on to 
 
 boil. Put the chocolate, two tablespoonfuls of sugar and one tablespoon- 
 
 ful of hot water in a small saucepan and stir on a hot fire until smooth and 
 
 glossy. Stir this into the hot milk. Now add the soaked gelatine and 
 
 the remainder of the sugar. Strain this mixture into a basin that will 
 
 hold two quarts or more. Place the basin in a pan of ice-water and stir 
 
 until cold, when it will begin to thicken. Instantly begin to stir in the 
 
 whipped cream, adding one-half the amount at first. When all the cream 
 
 has been added dip the mold in cold water and turn the cream into it. 
 
 Place in the ice chest for an hour or more. At serving time dip the 
 
 mold in tepid water. See that the cream will come from the sides of 
 
 the mold and turn out on a flat dish. Serve with whipped cream. 
 
 Maria Parloa. 
 CHOCOLATE MOUSSE. 
 
 Put a three-quart mold in a wooden pail, first lining the bottom with 
 
 fine ice and a thin layer of coarse salt. Pack the space between the 
 
 mold and the pail solidly with fine ice and coarse salt, using two quarts 
 
 of salt and ice enough to fill the space. Whip one quart of cream and 
 
 drain it in a sieve. Whip again all the cream that drains through. Put 
 
 in a small pan one ounce of chocolate, three tablespoonfuls of sugar and 
 
 one of boiling water and stir over a hot fire until smooth and glossy. Add 
 
 three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over 
 
 the whipped cream. Pour the chocolate in a thin stream, into the cream, 
 
 and stir gently 'until well mixed. Wipe out the chilled .mold and turn 
 
 the cream into it. Cover and then place a little ice lightly on top. Wet 
 
 a piece of carpet in water and cover the top of the pail. Set away for 
 
 three or four hours; then take the mold from the ice, dip it in cold 
 
 water, wipe, and then turn the mousse out on a flat dish. 
 
 Maria Parloa. 
 BAKED APPLES IN MOLD. 
 
 Dissolve bromangelon in the usual way, pour over a dish of baked 
 apples. When congealed serve with cream. (Bromangelon can be pro- 
 cured of any grocer.) Amy. 
 
CUSTARDS, CREAMS, DESSERTS, ETC. 321 
 
 APPLE CHARLOTTE. 
 
 Rub the bottom and sides of a baking pan with butter and line with 
 slices of wheat bread or rolls; peel tart apples, cut small and nearly fill 
 the pan, scattering bits of butter and sugar between the apples; grate a 
 small nutmeg over the apples, soak as many slices of bread or rolls as will 
 cover, and on this put a plate with a weight on top to keep the bread close 
 upon the apples. Bake in a quick oven. The proportion of apples, but- 
 ter and sugar to be used is: To one-half peck of tart apples one-half 
 pound of sugar and one-quarter pound of butter. Mrs. B. Mahoney. 
 
 MACAROON WHIPPED CREAM. 
 
 (Delicious.) 
 
 Grate one dozen macaroons, whip one pint of cream to stiff froth, 
 beat in gradually the grated macaroons, one-fourth cupful of sugar. 
 Flavor with vanilla and pour in mold. When set, turn out on platter. 
 Pour whipped cream over and decorate with candied cherries. 
 
 Minnie Jones. 
 CORN=STARCH AND CHERRY flOLD. 
 
 Take one quart of milk, three tablespoonfuls of corn-starch, two eggs, 
 beating whites and yolks separately and a little salt. Dissolve the starch 
 in milk, adding yolks, and bring to a boil. Fill molds or cups, if you have 
 no molds, one-half full. Beat the whites to a froth and beat four table- 
 spoonfuls of sugar with them. Turn the corn-starch out of the cups onto 
 fancy plates or dishes and pour the whites over. Decorate with candied 
 cherries or jelly. Candace Gregory. 
 
 ITALIAN CREAM. 
 
 Take one quart of cream, sweeten one pint of milk very sweet and 
 flavored highly with sherry wine and vanilla. Beat it with an ^gg beater 
 and remove the froth, as you make it, onto a dish till it is all froth. Dis- 
 solve a package of Cox's gelatine in a little warm water. Set the dish 
 containing the froth into a tub of ice. Pour the gelatine into it and stir 
 constantly till it thickens, then pour into molds and set in a cool place. 
 
 IsA Robinson. 
 CRUSHED PEACHES. 
 
 One can or twelve large peaches, two coffee-cupfuls of sugar, one pint 
 of water and the whites of three eggs. Break peaches with the sugar, 
 water, etc., and stir all together. Freeze all into a form. Beat the eggs 
 to a froth and pour over. Ida Montroy. 
 
322 CUSTARDS, CREAMS, DESSERTS, ETC. 
 
 HERINQUE. 
 
 Take the whites of two eggs, a pinch of salt, one-half teaspoonful of 
 vanilla and four tablespoonfuls of confectioners' sugar. Put the eggs in a 
 large, shallow dish; add salt and beat with a fork or egg whip until very 
 stiff; add vanilla and beat again, then the sugar, and beat until it will 
 stand alone. Miss Elizabeth K. Burr. 
 
 SALTED ALMONDS. 
 
 For a company of six persons blanch one pound of almonds. Put in a 
 granite baking pan one tablespoonful of melted butter and one tablespoon- 
 ful of salt. Stir till well mixed, then bake fifteen minutes, stirring often. 
 They must be bright yellow-brown when done. They are a fine appetizer 
 and should be served with the meat course at dinner. 
 
 Mrs. G. R. Olcott. 
 NUT AND FRUIT MOLD. 
 
 Prepare bromangelon in the usual way. When about one-half jelly- 
 fied or set, lay into it some bananas, peaches, or any fruit, so as to make a 
 nice combination. Serve very cold. Nuts may be used if desired. Use 
 sweet or sweetened fruit. Mrs. A. L. Clute. 
 
 STEWED APPLES. 
 
 Apples cooked in the following way are very pretty on a lunch table 
 and are appreciated as a relish. Select six firm round greenings, wipe dry 
 and cut in halves but do not pare, place in a shallow stew-pan, skins down, 
 with sufficient water to cover and add one cupful of sugar. Each half 
 should cook on the bottom of the pan and be removed from the others so 
 as not to injure its shape. Stew slowly until the pieces are tender; remove 
 to a dish, pour syrup over the apples. Eat cold. Mrs. T. B. Lovewell. 
 
 DESSERT OF CHESTNUTS. 
 
 Take large chestnuts, boil them in water till you can pierce them 
 with a fork, then boil them in sugar and water, removing all scum. Leave 
 them in this syrup till cold. Then skim them out and pile them on a dish. 
 Return the syrup to the fire, boil it down till thick and pour it over the 
 nuts. Whip cream and serve with them, cold. Mrs. Kate Dagy. 
 
 PEARS A LA NATURAL. 
 
 Choose fair, smooth ones. Put them into cold water and boil them 
 whole, leaving on the stems. It takes about one hour to boil them ten- 
 der. Then pour sweet cream over them, in each dish, as you serve. 
 
 W. T. M. 
 
CUSTARDS, CREAMS, DESSERTS, ETC. 323 
 
 ORGEAT. 
 
 Boil two quarts of milk with a stick of cinnamon. Take out the cin- 
 namon and let it stand till cold; stir it often to prevent the cream from 
 rising to the top. Blanch four ounces of the best sweet almonds, pound 
 them in a marble mortar, with a little rose-water; mix them well with the 
 milk; sweeten with loaf sugar, boil it a few minutes and strain through a 
 fine sieve. Serve it in glass cups. Mrs. L. T. Chadwick. 
 
 BANANAS AND CREAM. 
 
 Slice one banana into each individual fruit dish and cover with two 
 teaspoonfuls of powdered sugar. Over this put a tablespoonful of 
 whipped cream flavored with vanilla extract. J. E. D. 
 
 ORANGE AMBROSIA. 
 
 Take as many oranges as desired, cutting off the tops; remove the 
 juice and pulp and cut points around the edge of the opening. Mix the 
 juice with shredded cocoanut and fill in the orange shells again putting a 
 layer of cocoanut over the top. This makes a delightful ambrosia and a 
 pretty-looking dessert for any light repast. C. W. Hamilton. 
 
 BAKED APPLES. 
 
 Select those tliat are a trifle tart, as they are richer in juice and more 
 tender. Place about one dozen in a deep, flat tin pan, and after sprinkling 
 a cup of white sugar over them pour a cupful of boiling water over. 
 When they are about one-half done turn them. When taken from the 
 oven lift each one separately, with a fork, into a glass preserve dish and 
 pour the hot syrup over them. Julia Hoff. 
 
 BUTTERED APPLES. 
 
 Pare and core without breaking one dozen tart apples. Cut pieces of 
 bread in rounds large enough for an apple to stand on and place them in 
 a well-buttered dish with an apple on each. Fill the holes with butter and 
 sugar. Bake them in a gentle oven until tender, then put them lipon a 
 hot dish with a little apricot jam on the top of each and cover with sifted 
 sugar. Nice for dessert or to be eaten with meat course. 
 
 Mrs. Millie Daniels. 
 
 BROMANGELON SNOW PUDDING. 
 
 Dissolve bromangelon in the usual way. When half congealed whip 
 up thoroughly with an &gg beater, then add the white of one qqq thor- 
 
324 CUSTARDS, CREAMS, DESSERTS, ETC. 
 
 oughly beaten. After this, whip both jelly and ^gg together. When well 
 beaten pour into molds and allow to stand until perfectly cold. Serve 
 with cream. B. C. A. 
 
 APPLE ISLAND. 
 
 Stew apples to make two quarts, strain through a sieve, sweeten with 
 fine white sugar and flavor with lemon or rose. Beat the whites of twelve 
 eggs to a hard froth and stir into the apple slowly; do this just before it 
 is to be served. The apples should be stewed with as little water as pos- 
 sible, and those that are not very juicy are to be chosen. Put this into a 
 glass dish. Serve a nice boiled custard, made of the yolks of the eggs, or 
 the imperial cream to eat with it. Mrs. Maine. 
 
 APPLE FOAM. 
 
 Pare and core six tart apples. Steam till soft. When cold add 
 beaten whites of three eggs, cup of sugar, a little lemon juice. Beat 
 briskly thirty minutes. Make a custard of the yolks, one-half cupful of 
 sugar, one cupful of hot milk. Put the foam in a dish and cover with the 
 custard. Can run it in the oven to give it a pale brown if desired; but it is 
 not necessary. Mrs. Alice Yeager. 
 
 APPLES A LA EMPRESS. 
 
 Cut six apples into quarters removing the cores. Take a deep tin pan 
 and butter it, place the pieces of apples in so that they do not overlap, pour 
 one-half of a tumbler of water over and sift plenty of sugar over them. 
 It takes about fifteen minutes to cook. Boil a cupful of rice in milk and 
 then sweeten it. Pile it high on a dish and fill it with the apples placing 
 them in spots over it. The juice in the pan must have a wine-glassful of 
 sherry and a piece of butter added, beating the butter smooth with the 
 wine and juice. With a spoon pour this mixture over each piece of apple. 
 Serve hot. Mrs. Mae Libby. 
 
 SPANISH FRUIT SALAD. 
 
 Peel, remove pulp and slice a dozen oranges, grate a cocoanut and 
 slice a pineapple. Put alternate layers of each until the dish is full 
 Then pour over them a cupful of ice water. Serve with small cakes. 
 
 Amy Hubbell. 
 PEARS AS A DAINTY. 
 
 Select the golden pears, peel and cut them in halves, leaving on the 
 stems but scoop out the cores. Put them into a saucepan, placing them 
 close together, with the core downward. Pour over sufficient water, a 
 
MEATS — HOW AND WHAT TO SELECT. 
 
 See Chapter entitled "INIeats" in order to understand whieh pieces are most nom'isliin": 
 which most strengthening, and which most ilesirable. 
 
CUSTARDS, CREAMS, DESSERTS, ETC. 327 
 
 cupful of sugar, a few whole cloves and a tablespoonful of lemon jvilce. 
 Cover the stew-pan closely. Stew gently till the fruit is done. Take out 
 the fruit carefully and arrange it on a glass dish. Boil down the syrup 
 until quite thick then pour it over the fruit. Marie Merrit. 
 
 BANANA SNOWBALL. 
 
 Place in a double boiler one pint of milk, two tablespoonfuls of sugar 
 and the yolks of two eggs, a pinch of salt and butter the size of a walnut; 
 add one teaspoonful of corn-starch; stir over the fire until thick; then add 
 a little vanilla flavoring. When custard is cold beat the two whites to a 
 stiff froth, mix with two tablespoonfuls of sugar. Cut three bananas into 
 slices and place in a dish, pour over the custard and put whites of eggs on 
 top in shape of snowballs. Auditorium Annex. 
 
 COMPOTE OF PEARS. 
 
 Select golden fruit, not too ripe. Wash and cut into halves length- 
 wise, carefully removing the core. Make a syrup in the proportion of two 
 cupfuls of sugar to one cupful of water. When the syrup boils put in the 
 pieces of pears with a dozen whole cloves and cook them till tender. Take 
 out and arrange in a pyramid form, the stem end up, on a pretty glass 
 dish. Slice a peeled lemon very thin over the fruit and pour the syrup 
 over all by the spoonful when a little cool. Place the compote where it 
 will become perfectly cold and serve. Mrs. Maitland. 
 
 A NEW DES5ERT. 
 
 Grate the rind of one lemon and squeeze out the juice. Add one tea- 
 spoonful of best vanilla, one coffee-cupful sifted powdered sugar, two whole 
 eggs and the yolks of four others. Beat all this together for twenty min- 
 utes with a Dover beater. Have one-half box of gelatine dissolved in one 
 cupful of water. Add the well-beaten whites of the four yolks and at last, 
 drop by drop, the gelatine, beating constantly. Drop the mixture into 
 a glass dish and set in a cool place. Serve with the sweetened juice of 
 oranges. Mattie Rusk. 
 
 SHREDDED WHEAT BISCUIT AND STRAWBERRY MERINGUE. 
 
 Pick over two quarts of ripe, juicy strawberries, put into a bowl and 
 sugar thoroughly, an hour before wanted. Carefully divide three 
 shredded wheat biscuits into halves, place in a pan in the oven and heat. 
 Then butter lightly and moisten with strawberry juice; place in baking 
 dish, add the strawberries (stewed or fresh), cover and return to the oven 
 
328 CUSTARDS, CREAMS, DESSERTS, ETC. 
 
 for five minutes. Have the whites of two eggs, beaten stiff with two 
 tablespoonfuls of powdered sugar, place on top and place in open oven for 
 two minutes. Serve with cream. Shredded wheat biscuits can be found 
 at any grocery. Mrs. Clark. 
 
 STRAWBERRY DELIGHT. 
 
 Whip a pint of cream to a froth and color a very pale green with 
 spinach or pink with strawberry or cherry juice. Soak a fourth of a box 
 of gelatine in one-quarter of a cupful of cold water until soft, then set it in 
 hot water until it dissolves. Stir three ounces of powdered sugar into the 
 whipped cream. Then strain in the gelatine and mix thoroughly but 
 lightly. When the mixture begins to thicken add one-half teaspoonful of 
 vanilla. Add one-half cupful of blanched almonds chopped very fine. 
 Pour into small glasses and serve very cold. Delicious and not very 
 expensive. Waldorf-Astoria. 
 
 RICE POPPLE. 
 
 Wash one cupful of rice; add to it one quart of milk, one cupful of 
 granulated sugar, one teaspoonful of corn-starch and butter the size of a 
 walnut; mix the corn-starch with a little milk to dissolve it before adding 
 to the other ingredients; add flavoring (any kind desired) and bake one 
 and one-half hours, stirring occasionally until it thickens; then let it 
 brown; take from the oven and allow to cool; remove the brown skin and 
 lay over the top a few preserved or canned cherries; beat the whites of 
 three eggs to a stiff froth; spread this over the fruit, dropping from a 
 spoon, so as to make it as irregular as possible; sprinkle with pulverized 
 sugar and set in oven to brown; serve with a lemon or cream sauce or 
 whipped cream. A Southern Cook. 
 
 ISINQ-QLASS NUT. 
 
 Bruise in a jar two pounds of red and one pound of white currants 
 with a pint of red raspberries; place the jar in boiling water to extract the 
 juice. Boil three-quarters of a pint of water, two ounces of gelatine and 
 a pound of loaf sugar together, allow both the fruit juice, when strained, 
 and the sweetened gelatine to cool, then mix equal quantities, add one- 
 half cupful of nuts, chopped, and pour into shapes and place on ice. 
 Serve with cream. Mrs. Burton. 
 
 JELLY TARTS. 
 
 Take six eggs and break separately; add three tablespoonfuls each of 
 sugar, butter and nice jelly (any kind), to the yolks of the eggs and beat 
 lightly. Beat the whites to a stiff froth and add all together. Bake in 
 custard pans. You will find these delicious. Lucia Weatherly. 
 
CUSTARDS, CREAMS, DESSERTS, ETC. 329 
 
 PEACH TRIFLE. 
 
 Put a layer of sliced and sweetened peaches in a deep glass dish and 
 cover with a thick layer of sponge-cake crumbs. Pour over this a soft 
 custard yet warm, reserving two of the whites of eggs, to which add two 
 tablespoonfuls of sugar and beat for meringue. Serve very cold. 
 
 Mrs. Erskine Smith. 
 LEMON TRIFLE. 
 
 The juice of two lemons and grated peel of one, one pint of cream 
 well sweetened and whipped stiff. Let sugar, lemon juice and peel stand 
 together a couple of hours. Strain and whip gradually into the frothed 
 cream. Serve immediately in small glasses lined with lady fingers. 
 
 Boston Cooking School. 
 FRUIT TRIFLE. 
 
 One pint of cream beaten to a stiff froth, two tablespoonfuls each of 
 sugar and raspberry jelly. Arrange the same as above. Delmonico's. 
 
 GRAPE TRIFLE. 
 
 Pulp through a sieve two pounds of ripe Concord grapes, add sugar to 
 
 taste and the beaten white of one egg, a little gelatine soaked and added 
 
 to the grape pulp is an improvement. Put into glasses and cover with 
 
 whipped cream, flavored with vanilla. Serve very cold. 
 
 Mrs. C. M. Binner. 
 APPLE TRIFLE. 
 
 Peel, core and quarter some astrakhan apples and stew them with one 
 quince using only sufficient water to cover the bottom of the stew-pan. 
 Add sugar in the proportion of one-half a pound to one pound of fruit; 
 when cooked, press the pulp through a sieve. When cold pour over it one 
 pint of whipped cream flavored with vanilla or lemon. 
 
 Mrs. Luella Blue. 
 PINEAPPLE TRIFLE. 
 
 Beat the whites of six eggs to a stiff froth, then add six tablespoon- 
 fuls of powdered sugar; beat for one-half hour, then beat in one-half cup- 
 ful of pineapple. Place the trifle in a glass dish, cover with whipped 
 cream dotted with bits of strawberry jelly. Mrs. I. M. Field. 
 
 GOOSEBERRY TRIFLE. 
 
 One quart of gooseberries, sugar to taste, one-half cupful of gelatine, 
 and one pint of whipped cream. Put the gooseberries into a jar with 
 
330 CUSTARDS, CREAMS, DESSERTS, ETC 
 
 two cups of sug^ar, and boil until reduced to a pulp. Put through a coarse 
 colander to remove skins. Have ready the soaked gelatine. Heat and 
 pour in a trifle dish; when cold, cover with whipped cream. Garnish with 
 ripe gooseberries. Mrs. A. M. Smart. 
 
 TAPIOCA AND STRAWBERRIES. 
 
 Soak four tablespoonfulsof tapioca in a teacupful of water over night. 
 Place over the fire one quart of milk; let come to a boil, then stir in the 
 tapioca, keep stirring until it thickens; then add a cupful of sugar and a 
 little salt. Place to cool, then stir gently into the mixture the whites of 
 two eggs beaten stiff; pour quickly into a mold. Set on ice until cold. 
 In serving turn upside-down on a platter and strew over it some large 
 ripe strawberries; serve with strawberry sauce. Mrs. L. M. Miller. 
 
 ASTRAKHAN SNOW. 
 
 Core and quarter, but do not pare, three large astrakhan apples. 
 Stew until tender and rub through a sieve. Beat the whites of two eggs 
 stiff, add one-half cupful of powdered sugar, and beat again. Add the 
 apple and beat until like snow. Pile lightly in a dish and serve with the 
 following sauce: One pint of milk, the yolks of two eggs, one teaspoonful 
 of corn-starch and one tablespoonful of sugar. Cook in double boiler. 
 
 Mrs. R. M. Beebe. 
 BANANA DELIGHT. 
 
 Cut the bananas crosswise one-half inch thick, place on dish and 
 sprinkle over them one tablespoonful of powdered sugar to four bananas, 
 then add the juice of two oranges. Prepare two hours before using and 
 set in a cool place. Woman's Exchange, Los Angeles, Cal. 
 
 BANANA AND LEHON JUICE. 
 
 Slice four ripe bananas in a glass dish and squeeze the juice of a large 
 lemon over them. Then add a gill of ice water and one-half cupful of 
 sugar. Let stand one-half hour in cold place. Delicious in hot weather. 
 
 Englataire Hotel, Havana. 
 
 MOLDED PRUNES. 
 
 One pint of prunes, one-half cup of sugar, one ounce of gelatine, the 
 rind and juice of one lemon, one pint of water; boil the prunes in the 
 water and sugar until quite soft, then remove the stones, crack the kernels 
 and add them with the lemon juice and rind and the gelatine dissolved 
 
CUSTARDS, CREAMS, DESSERTS, ETC. 331 
 
 in a little water; stir all until thoroughly mixed; pour into a mold, set in 
 a cool place till ready to serve, when turn bottom side up and pour over 
 whipped cream. Decorate with a few stuffed prunes. 
 
 Julia Pullman. 
 
 RASPBERRY, CURRANT, GRAPE OR PEACH FLUMMERY. 
 
 Soak one-half package of gelatine in one-half cupful of cold water 
 until soft; heat to boiling two and one-half cupfuls of red raspberry juice; 
 sweeten to taste and turn over the soaked gelatine. Stir until perfectly 
 dissolved, then strain and set the dish on ice to cool. When cold beat 
 the whites of three eggs to a stiff froth and stir into the thickening 
 gelatine. Beat until the whole is a solid foam stiff enough to retain its 
 shape. Turn into small ifiolds previously wet with cold water, then pile 
 roughly in a dish. Strew over some fresh raspberries and serve wqth 
 whipped cream. Mrs. C. Astor. 
 
 APPLE FOAM. 
 
 Pare and quarter enough ripe, juicy apples to make a pint, put on to 
 stew in one pint of water, a teacupful of sugar; let cook until tender with- 
 out breaking. Mix three tablespoonfuls of corn-starch in a little cold 
 water and add to apples, stirring constantly. Cook five minutes, then 
 turn into a mold and set away to cool. Eat with cream and sugar. 
 
 LuELLA Wilson. 
 ORANGE HONEY. 
 
 Stir two eggs into one-half pound of granulated sugar, add juice of 
 two oranges and grated rind of one and butter size of a walnut. Cook 
 over a slow fire, stirring constantly, till thick and clear like honey; then 
 pour into custard cups which have had cold water in them, and set in the 
 ice-box to cool. Serve with cream custard. Mrs. Minnie Jewel. 
 
 IDEAL DESSERT. 
 
 One quart of milk, the whites of four eggs beaten to a stiff froth, one 
 heaping cupful of sifted flour, one scant cupful of powdered sugar, add a 
 little vanilla and a salt-spoonful of salt, beat till very light, bake in gem 
 pans, sift powdered sugar over them and serve with vanilla sauce. 
 
 Mrs. Sarah Yates. 
 RICE MOLD (TEXAS STYLE.) 
 
 Cover one-fourth of a box of gelatine with one-quarter of a cupful of 
 cold water and let soak one-half hour. Boil four tablespoonfuls of rice in 
 a kettle of rapidly-boiling water for thirty minutes, drain until the rice is 
 
332 CUSTARDS, CREAMS, DESSERTS, ETC. 
 
 free from moisture. Whip one pint of cream, put it in a basin, platy^ 
 basin in a pan of cracked ice; add two-thirds of a cupful of powdered 
 sugar and a teaspoonful of vanilla. Add the rice. Stand the gelatine 
 over the tea-kettle until dissolved; strain it slowly into the cream and 
 stir constantly, but carefully, until the whole is partly congealed. Turn 
 into previously wet molds and stand aside to harden. Take one-half 
 tumblerful of crab-apple jelly, add to it a cupful of water and stir over the 
 fire until thoroughly melted. When pudding is ready to serve turn from 
 the mold, pour over this sauce and serve. Mrs. A. Partridge. 
 
 PRUNE WHIP. 
 
 Wash and soak over night one-half pound of prunes in water to cover; 
 in morning cook in same water until tender; remove the stones; add one- 
 half cupful of sugar; cook until of the consistency of marmalade; then put 
 through a sieve; beat the whites of four eggs until stiff; add prune mix- 
 ture and beat until well mixed; pile lightly on a dish and bake a delicate 
 brown. Miss T. P. M. 
 
 CHARLOTTE RUSSE WITH PINEAPPLE. 
 
 Peel and cut a pineapple in slices, put into a stew-pan with a cupful of 
 white sugar and one-half teacupful of water; stew until it is quite tender, 
 then rub it through a sieve, place it upon ice. When cold add a pint of 
 cream well whipped, a few pieces of nuts, and pour it into glasses lined 
 with lady's-fingers standing lengthwise. Put in center of each a little jelly. 
 
 Mrs. Minnie Hearter. 
 FRUIT SALAD. 
 
 Put in the center of a dish a pineapple pared, cored and sliced 
 thin yet retaining as near as possible its original shape. Peel, quarter 
 and remove the seeds from three oranges; arrange them around the pine- 
 apple. Take three bananas, peel and cut into slices crosswise; arrange 
 these wreath-fashion around the oranges and over all this strew a few 
 fresh ripe strawberries. Pour one pint of pulverized sugar over the fruit 
 and serve. Anna Vallens. 
 
 FRUIT SALAD— No. 2. 
 
 Cut small cantaloupes in halves and if overripe scoop out and throw 
 away. P ill with cold seeded grapes, peaches, bananas and shredded pine- 
 apple. Use orange juice for flavoring. Sprinkle over pulverized sugar. If 
 sweet, do not remove flesh of melons. Set on ice twenty minutes. 
 
 E. J. T. 
 
CUSTARDS, CREAMS, DESSERTS, ETC. 333 
 
 FRUIT SALAD— No. 3. 
 
 Four bananas, two oranges sliced fine, one-half cupful of sugar. Dis- 
 solve one-half box of gelatine (according to directions on box), pour over 
 fruit and set away to harden. Cut in squares, serve with whipped cream 
 on each square. Any kind of fruit may be used. Mrs. W. Yokes. 
 
 FRUIT BLANC MANGE. 
 
 Take one quart of milk and soak one-half of a box of gelatine in it 
 for one hour; place it on the fire and stir often. Beat the yolk of one ^gg 
 very light with a cupful of sugar, stir into the scalding milk and heat until 
 it begins to thicken (it should not boil or it will curdle); remove from the 
 fire and when nearly cold stir in some nice stewed and sweetened fruit 
 without the juice (cherries, raspberries and strawberries being the best); 
 then pour into molds wet in cold water and set away to cool. Serve with 
 cream and sugar. Mrs. R. M. Nesbitt. 
 
 MACAROONS. 
 
 For cocoanut, almond, chocolate and other macaroons and kisses look under the head of 
 Cakes, Cookies, etc. They are a delicious accompaniment to ices, creams and all soft and cold 
 desserts. 
 
 FRUIT SHORTCAKES. 
 
 For the recipes of peach, strawberry, and other fruit [shortcakes see chapter^Biscuits, Rolls 
 and Muffins. They all make a very delicious dessert when served with sweet cream. 
 
 ECLAIRS. 
 
 For the recipe of eclairs look under the head of Cakes, Cookies, Etc. 
 
 HEN'S NEST. 
 
 (A fancy dish.) 
 
 Take one-half dozen eggs, make a hole at one end and empty the 
 shells, fill them with blanc mange; when stiff and cold take off the shells; 
 pare lemon rind very thin, boil in water till tender, then cut in thin strips 
 to resemble straw and preserve in sugar; fill a deep dish half full of jelly 
 or cold custard, put the eggs in and lay the straws, nest-like, around them. 
 
 Sauce for the Above Pudding. — One cupful of butter, one cupful of 
 sugar, yolk of one egg; beat together and stir in one cupful of boiling 
 water. Let it come to a boil, and when ready for use, flavor to taste. 
 
 Mrs. Walter Burough. 
 
 HEALTH DESSERT. 
 
 A nice dessert is made by filling cups loosely with strawberries and 
 pouring over them graham mush or, if preferred, thicken sweet boiling 
 
334 CUSTARDS, CREAMS, DESSERTS, ETC. 
 
 milk to a consistency which is thin enough to fill the interstices between 
 the berries, and yet thick enough to be firm when cool. Turn out and 
 serve up with cream and sugar. Mrs. Thos. Gough, 
 
 FLOAT. 
 
 Heat to the boiling point one quart of sweet milk, a tiny lump of but- 
 ter and stir into it the yolks of four eggs. (Do not let boil or it will 
 curdle.) As soon as it thickens pour out and stir in the beaten whites of 
 four eggs. Sweeten and flavor to taste. This is fine if carefully made. 
 Serve when cold. Mrs. Tessie James. 
 
 SPANISH CREAM. 
 
 Boil one-half ounce of gelatine in one-quarter of a pint of milk till 
 dissolved. When nearly cold strain it through muslin and mix with it a 
 custard made of one-quarter of a pint of milk, one-half pint of cream, the 
 well-beaten yolks of three eggs, any flavoring, and one ounce of white 
 sugar. Stir it until nearly cold, pour it into a damp mold and put it in a 
 cool place to set. When wanted dip it into hot water for one-half minute, 
 shake it well to loosen the edges, place the dish upon the mold and turn 
 it out quickly. Care must be taken that the custard does not curdle. 
 
 Mrs. V. A. Wild. 
 
 BLUEBERRIES, PEACHES AND STRAWBERRIES IN SHREDDED WHEAT 
 
 BISCUIT BASKETS. 
 
 One quart of strawberries, three-fourths of a cupful of sugar, one-half 
 cupful of ice-water, or chopped ice, six shredded wheat biscuits, one-half 
 pint of thin cream, powdered sugar. Wash and pick over the berries, 
 crush two-thirds of them, add the sugar and ice water, set in a cool place 
 one hour. Prepare the biscuit by cutting with a sharp-pointed knife, an 
 oblong cavity in the top of the biscuit, about one-fourth of an inch from 
 sides and ends; carefully remove the top and all inside shreds, making a 
 basket. Fill with the crushed berries, letting the syrup saturate the 
 biscuit. Put whole berries, of a uniform size, on top; sprinkle with 
 powdered sugar and serve with cream. Raspberries, blackberries or 
 bananas, may be prepared in the same way. Blueberries may be used 
 without crushing. Pineapple, peaches, or cantaloupe may also be used, 
 paring and cutting fine with silver knife, using same proportions of sugar 
 and water. Shredded wheat biscuits can be bought of any grocer. They 
 are made of entire-wheat and especially good for a weak stomach. 
 
 A. A. C. 
 
CUSTARDS, CREAMS, DESSERTS, ETC 6ob 
 
 STRAWBERRY SOUFFLE 
 
 Beat the 3'olks of two eggs in one-half cupful of ripe crushed straw- 
 berries, juice of two oranges and one-half cupful of sugar together, then 
 cook for two minutes; add one-quarter of a package of gelatine soaked 
 till soft, the whipped whites of two eggs, and when cold one cupful of 
 whipped cream; turn into a souffle dish surrounded with a paper band; 
 cover with strawberry- jelh>' and place on ice till needed. fSee Colored 
 Picture.) Mrs. J. H. Tibbitts. 
 
 LEHON PATTIES. 
 
 Grate a loaf of dr}- bread in a basin, and pour over it one cupful of 
 boiling milk. When cold mix in it the grated peel of two lemons and 
 three well-beaten eggs. Add to this one-fourth pound of butter beaten 
 to a cream with two-thirds of a cupful of powdered sugar. Butter some 
 small cups, fill them with the mixture and bake for twenty minutes in a 
 moderate oven. Turn the patties on a dish, pour over some sauce and 
 ser^-e. Mrs. Mary Baker Fish. 
 
 ORANGE VOL=AU-VENT. 
 
 Roll into a thin sheet some rich puff paste. Cut out an oval piece and 
 three rims to fit (see colored illustration). When baked spread the edges 
 lightly with orange preserve or meringue, and press the rims one above 
 the other on the oval piece. Decorate with meringue, return to a moder- 
 ately heated oven for about five minutes, then fill the center with fresh 
 sliced oranges well sugared. Mrs. Marion Lovewell. 
 
 GERriAN PANCAKES FOR DESSERT 
 
 Beat the yolks of six eggs and whip three whites to a stiff froth; mix 
 them with a teacupful of cream and finely-grated stale bread-crumbs and 
 a breakfast-cupful of flour, pour in the saucepan, add a pinch of sugar and 
 stir over the fire until thick. Melt some butter in a fr}-ing-pan and fry 
 the preparation like pancakes. Put them on a hot dish, sift powdered 
 sugar and juice of one lemon over and ser^-e. Amy Bitner. 
 
 SOCIETY DESSERT. 
 
 One-half box of gelatine soaked and dissolved, to which add a wine- 
 glassful of sherr}- wine, one-half pint of cream whipped stiff, one table- 
 spoonful of boiled rice, one-half pound of chopped figs, one-quarter cupful 
 of powdered sugar; mix all together and stir until it begins to thicken; 
 pour into molds. Serve cold. Mrs. Eastman. 
 
336 CUSTARDS, CREAMS DESSERTS, RTC 
 
 ORANGE MERINGUE. 
 
 Slice six peeled oranges in a dish and pour over one pint of milk 
 
 boiled with one-half cupful of sugar and two tablespoonfuls of corn-starch, 
 
 allowed to cool. Make meringue of the whites of three eggs beaten stiff, 
 
 brown in the oven. Fannie Gallup. 
 
 CREAM nOLDED CUSTARD. 
 
 One cupful of brown sugar; put over fire, sti^ constantly until melted 
 
 and boiling; have ready long bread pan; line inside with melted butter. 
 
 Make custard of quart of milk and five eggs, two tablespoonfuls of sugar, 
 
 a pinch of salt; pour into the pan and bake in a pan of hot water until it 
 
 is firm; set away to get very cold; turn out on a platter and serve; there 
 
 will be a rich^brown sauce surround. This is a foreign recipe and fine. 
 
 Mrs. T. C. Brubaker. 
 PINEAPPLE DESSERT. 
 
 Make thin sandwiches of home-made white bread and grated pine- 
 apple; pour the juice over them and let stand until well soaked; then 
 cover with sweetened whipped cream and serve very cold. 
 
 Judith Foster. 
 SEA-MOSS BLANC-MANGE. 
 
 Procure sea moss at druggist's. Wash a handful in several waters to 
 remove grit. Throw it in a quart of boiling milk, stir until the sea-moss 
 has been absorbed to make it thick, which can be determined by trying a 
 little in a cold dish. Add a pinch of salt and any desired flavoring. 
 Strain into molds and serve cold with sugar and cream. W. E. F. 
 
 HIMMEL PUTTER. 
 
 Grate three-quarters of a cupful of rye bread, add three-quarters of a 
 cupful of almonds, two cupfuls of powdered sugar, whites of six eggs, one- 
 half cupful of walnuts, two teaspoonfuls of baking-powder. Bake in 
 layers. Break into small pieces and serve with cream, flavored with 
 
 lemon and sweetened. Mrs. M. Faust. 
 
 CREAM PUFFS (GOOD). 
 
 One cupful of boiling water, one cupful of flour and one-half cupful of 
 butter. Mix together, first putting the butter in the water, then stirring 
 in the flour and baking-powder. Let cool, stir in three eggs, drop into 
 buttered pans and bake in a moderate oven thirty minutes. 
 
 Filling. — One cupful of sweet milk, one-half cupful of sugar, one ^%% 
 and one tablespoonful of corn-starch. Cook until like thick cream and 
 flavor. Take a knife, raise top of puff, and fill in with filling. Dust top 
 with pulverized sugar. Mrs. Chas. Horner. 
 
CUSTARDS, CREAMS, DESSERTS, ETC. 337 
 
 CREAH PUFFS— No. 2. 
 
 One cupful of hot water and one-half cupful of butter. Boil the water 
 and butter together and stir in a cupful of dry flour while boiling. When 
 cool, add three eggs not beaten. Mix well and drop by spoonfuls on 
 buttered tins. Bake twenty-five minutes. 
 
 Cream. — One cupful of milk, one-half cupful of sugar, one egg, and 
 three level tablespoonfuls of flour. Beat the eggs, sugar and flour together 
 and stir in the milk when boiling. With a knife lift off the top of the 
 puffs and fill. Rose C. Jenks. 
 
 COnpdTE OF CHERRIES. 
 
 Pick large white cherries, wipe them, and leave on them about one 
 inch of stalk, making all uniform. Put one-half pound of sugar into a 
 saucepan with one cupful of water, and let it boil for ten minutes, then 
 put into it one and one-half pounds of the cherries and simmer three 
 minutes. Dish them with the stalks uppermost. E. F. T. 
 
 CURRANT SNOW 
 
 Wash one cupful of tapioca, then pour boiling water over it and cook 
 in a double boiler until the tapioca is transparent; add a pinch of salt; stir 
 often while cooking; wash one pint of ripe currants and put them in a 
 glass dish, sprinkle over them one cupful of white sugar, turn the hot 
 tapioca very slowly over them and after it has cooled a little set on the 
 ice to get very cold. Serve with cream. A delicious and cool summer 
 dessert. Marion. 
 
 GELATINE SNOW. 
 
 Use one-half box of Cox's gelatine. Pour one pint of cold water over 
 it and set on back of stove till dissolved. Then add one coffee-cupful of 
 sugar. Pour gelatine over the sugar, then pour a pint of warm water over 
 all, beating well together. Add juice of two lemons strained into the 
 gelatine. Beat the whites of two eggs. When nearly cold pour the eggs 
 on top. Place the yolks around the dish so as to give a pretty effect. 
 
 Ada Hermann. 
 
 DELICIOUS BLUEBERRY DESSERT. 
 
 Stew blueberries or any other berries and sweeten to taste and pour 
 hot over thin slices of bakers' bread, buttered and with crust cut off, making 
 alternate layers of fruit and bread, leaving a thick layer of fruit for the 
 last. Put a plate on top, and when cool set on ice. Serve with sweetened 
 cream. Inexpensive. Luella. 
 
338 CUSTARDS, CREAMS, DESSERTS, ETC. 
 
 RHUBARB SAUCE. 
 
 A nice way to cook rhubarb (or pie-plant, as it is generally called) is 
 to wash it and peel it, cutting into pieces one inch long. Allow one pound 
 of granulated sugar to each pound of the fruit. Use a porcelain-lined or a 
 granite stew-pan. Add one-half cupful of water, cover the rhubard with 
 the sugar and set it on the back part of the stove and let it slowly simmer. 
 When done do not stir but turn it carefully out to cool. The fruit does 
 not have that pasty look so often seen and yet it is perfectly done. 
 
 H. F. L. 
 
 DATE CREAfl. 
 
 Remove the stones from as many dates as desired for a dessert, put 
 in a pretty glass dish and pour over a generous amount of whipped cream. 
 A few macaroons crumbled in with the dates improves the flavor. Set in 
 a cold place until ready to serve. Mrs. Iole Buell. 
 
 QUINCE SOUFFLE. 
 
 Stew a few quinces until soft, slightly sweeten and pass through a 
 colander. Put into a glass dish and cover with a custard made of one pint 
 of milk, two yolks of eggs and three tablespoonfuls of sugar. Whip 
 whites of two eggs light with two tablespoonfuls of sugar and heap on top. 
 
 Miss Stahl. 
 
 GOLDEN CREAM. 
 
 Dissolve one ounce of gelatine in a pint of cold water. Strain and 
 add to it the juice of three oranges, grated rind of one, juice of one 
 lemon, the yolks of two eggs well beaten and a cupful of sugar. Stir 
 over a gentle fire until it comes to a boil, then pour into a mold. When 
 ready to serve pour over the following sauce: Beat the whites of two 
 eggs very stiff; add a small cupful of preserve. Beat until the preserve 
 is in tiny shreds. Excellent. Miss Boland. 
 
I ce-Greams, Ices and SHerfieis 
 
 ICES are not, we regret to say, healthful when taken at the close of a 
 meal, and yet no dinner is looked upon as complete without them in 
 some form or other. But when used at any other time they are nourish- 
 ing and refreshing. 
 
 Frozen dishes will always, however, be popular in spite of the one 
 unpleasant fact, and many of them are certainly delicious. Water ice, 
 sherbets, punches and ice-creams all come under the head of frozen 
 dishes. When a family prefers to make its own ice-cream it is essential 
 that a good freezer be purchased. There are several such on the market, 
 and the labor of manufacturing ices and kindred dishes is much lessened 
 by the use of one. It is best to scald the cream, and the sugar should be 
 dissolved in it while hot. Fruit juices should never be cooked. They 
 should be beaten into the cream after it is frozen, to attain the best 
 results. For a four-quart freezer allow ten pounds of ice and two quarts 
 
 of rock salt. 
 
 PLAIN VANILLA ICE CREAM. 
 
 One quart of milk, the yolks of three eggs, three-fourths of a pint of 
 sugar and two tablespoonfuls of corn-starch. Scald but do not boil. Then 
 put the whites of three eggs into one and one-half pints of cream; whip 
 it. Mix the milk and cream, flavor and freeze. Two teaspoonfuls of 
 vanilla are generally sufficient. Ione Anderson. 
 
 ICE-CREAM WITHOUT EGGS. 
 
 Stir one quart of good cream, one-half pound of sugar and two tea- 
 spoonfuls of the extract of vanilla, until dissolved. Strain through a fine 
 muslin and freeze, stirring rapidly. Instead of vanilla, any other flavor- 
 ing desired may be used. Popular Caterer. 
 
 ICE-CREAM WITHOUT COOKING. 
 
 When the ordinary facilities for making ice-cream are not at hand, it 
 can be made by taking three pints of milk, four eggs well beaten, three- 
 fourths of pound of sugar and one tablespoonful of corn-starch; mix in a 
 three-quart tin pail; boil in a kettle of water till quite thick; add one pint 
 
 339 
 
340 ICE-CREAMS. ICES AND SHERBETS. 
 
 of sweet cream and flavor to taste. Freeze in a common water pail or 
 any vessel of suitable size, with equal parts of ice, chopped fine, and coarse 
 salt. Rotate the pail and stir frequently. Mrs. Curtis. 
 
 STRAWBERRY ICE=CREAM. 
 
 One pint of cream, one pint of milk, one quart of strawberries, one 
 small pint of sugar. Mash the strawberries and sugar together and let 
 them stand thirty minutes, then add the cream, rub through a strainer 
 into the freezer and freeze. ' Mrs. J. C. Hunt. 
 
 CHOCOLATE ICE-CREAM. 
 
 For about two and one-half quarts of cream use one and one-half 
 pints of milk, one quart of thin cream, two cupfuls of sugar, two ounces of 
 chocolate, two eggs and two heaping tablespoonfuls of flour. Put the 
 milk on to boil in the double boiler. Put the flour and one cupful of the 
 sugar in a bowl, add the eggs and beat the mixture until light. Stir this 
 into the boiling milk and cook for twenty minutes, stirring often. Scrape 
 the chocolate and put it in a small saucepan. Add four tablespoonfuls of 
 sugar (which should be taken from the second cupful) and two tablespoon- 
 fuls of hot water. Stir over a hot fire until smooth and glossy. Add this 
 to the cooking mixture. When the preparation has cooked for twenty 
 minutes, take it from the fire and add the remainder of the sugar and the 
 cream, which should be gradually beaten into the hot mixture. Set away 
 to cool and when cold freeze. Maria Parloa. 
 
 COFFEE ICE=CREAM. 
 
 One gallon of cream, yolks of thirty-five eggs, two pounds ten ounces 
 of sugar, two quarts of very strong black coffee (made up). Stir well with 
 an ^gQ beater and when beginning to thicken without boiling strain the 
 mixture; allow it to become cold and freeze. R. W. S. 
 
 PISTACHIO ICE=CREAM. 
 
 Blanch and peel one-quarter of a pound of pistachios and pound them 
 to a smooth paste with a few drops of rose-water. Beat the yolks of six 
 eggs and pour over them one and one-half pints of boiling milk; add four 
 ounces of powdered sugar and stir the custard over the fire until it begins 
 to thicken; then pour it out and when cool stir into it the pounded pis- 
 tachios and a teaspoonful of spinach coloring. Pass the whole through a 
 sieve; mold and freeze. If preferred, the pistachio paste can be mixed 
 with cream instead of custard. Ella Brewster. 
 
ICE-CREAMS, ICES AND SHERBETS. 341 
 
 CHERRY ICE=CREAM. 
 
 Take two pounds of cherries, one quart of cream, twelve ounces of 
 sug^ar. Pound the cherries in a mortar with their pits in them. Pass the 
 pulp through a sieve, add the sugar and the juice of two lemons to the 
 cream and a little red color. Freeze it. Henrietta M. 
 
 RASPBERRY ICE=CREAn. 
 
 Mix one pound of ripe raspberries with the juice of a lemon, one-half 
 pound of powdered sugar and one and one-half pints of thick cream, or, 
 if preferred, one pint of cream and one-half pint of milk. Beat the mix- 
 ture in a basin, rub it through a sieve, freeze and leave it in the ice-pail 
 till it is wanted. If more convenient, raspberry jam or raspberry jelly 
 may be used in place of the fresh fruit, and when this is done very little 
 sugar will be required. A still more agreeable and refreshing ice-cream 
 may be made with two portions of red currants mixed with one portion of 
 raspberries, instead of raspberries alone. C. Casper. 
 
 GINGER ICE=CREAiVl. 
 
 Take one-quarter of a pound of preserved ginger, cut it into very thin 
 slices, using a silver knife, put them into a saucepan with a pint of cream 
 — or a pint of milk boiled and mixed with the yolks of six eggs — one-half 
 pound of sugar, and two tablespoonfuls of the ginger syrup. Stir the mix- 
 ture over the fire until it thickens a little, then strain through a sieve. 
 Pour into a mold and when the cream is cold, freeze in the ordinary way. 
 Keep in ice till wanted. W. T. M. 
 
 BRICK ICE=CREAM. 
 
 To make ice-cream in bricks a mold of the size and shape of an ordi- 
 nary brick is need. The ices, no matter what their composition, are 
 used to fill these molds which are made of copper or tin. After the molds 
 are Trozen they are cut in slices previous to being handed round. A 
 knife dipped in hot water is used for this purpose. F. L. P. 
 
 BOHEMIAN ICE-CREAM. 
 
 The smaller varieties of ripe red fruit are used to make this cream; 
 they are pulped through a fine sieve, and to one pint of the juice is added 
 one and one-half ounces of the best isinglass, dissolved in one-half pint of 
 water. Sweeten to taste and squeeze in lemon juice. Mix with this 
 quantity a pint of sweetened whipped cream and mold for freezing. 
 
342 ICE-CREAMS, ICES AND SHERBETS. 
 
 These creams, where raspberries only are used, may be put into glasses, 
 and made without isinglass — in the proportions of a pound of fruit juice 
 to one pint of whipped cream. Mrs. Leander Holmes. 
 
 NOYEAU ICE=CREAM. 
 
 Sweeten one-half pint of thick cream with two ounces of sugar. Add 
 one tablespoonful of strained lemon juice and a glassful of noyeau. Mix 
 thoroughly and freeze in the usual way. 
 
 The noyeau for this cream is composed in this manner: Gather one- 
 quarter of a pound of young peach leaves on a dry, sunny day. Put them 
 into a jar and pour over them two pints of good brandy and leave them 
 to infuse for a couple of days. Add a syrup made by dissolving a pound 
 of sugar in a pint of water. Let the noyeau remain a few hours longer, 
 then filter it carefully and it is ready for use. H. F. L. 
 
 CRUSHED FRUIT ICE-CREAM. 
 
 Two quarts of pure cream, one pint of milk, two and one-half cupfuls 
 
 of granulated sugar, four teaspoonfuls of any extract you prefer, or, if 
 
 fruit is substituted, use about a pint, or a little less, of crushed fruit, well 
 
 sweetened, to the above amount of cream. Add the fruit when the cream 
 
 is partly frozen. . Mrs. L. Benson. 
 
 CHOCOLATE CREAM A LA COLBERT. 
 
 Boil three pints of cream with ten ounces of sugar until reduced to a 
 quart. Melt one-half pound of chocolate over a slow fire in one-half pint 
 of water. Mix the melted chocolate with the cream, together with two 
 ounces of gelatine that has been soaked in water. When the gelatine is 
 melted and well mixed strain the whole through a cloth into a basin. 
 Stir on ice till the contents begin to set and mix in three pints of well- 
 whipped cream. E. D. White. 
 
 BAKED-APPLE ICE=CREAM. 
 
 Seven large baked apples with one cupful of sugar and two cupfuls of 
 water, when well baked put through sieve; add one pint of rich cream and 
 one cupful of milk; sweeten more than usual, cream, and color with one 
 tablespoonful of red sugar and freeze. Minette Bailey. 
 
 APRICOT ICE. 
 
 Skin, divide and stone six large ripe apricots. Blanch, pound and add 
 the kernels of the fruit, with the juice of two lemons, one-half pint of 
 water and two pints of clarified sugar. Then pass all though a fine sieve 
 and again strain before freezing. It takes twenty-five minutes to freeze. 
 
 C. Gaines. 
 
M 
 
 *3tt yff\)SS Pap?x caught ! 
 
 ■pun ^TEAKJ 
 Gaj-niyhed wi1h Poteclo Badl-S 
 
 FOOD FURNISHED BY THE SEA, LAKES AND RIVERS. 
 
 See Chapter entitled "Fish"-"Shell Fish"-and note all the favorite way,^ of cooking 
 
 them, as? well as their value to man as brain builders. 
 
M] 
 
ICE-CREAMS, ICES AND SHERBETS. 345 
 
 CHERRY ICE. 
 
 The juice of three lemons, a teacupful of sugar and one quart of red 
 
 cherries. Add a pint of water and freeze. Serve in sherbet glasses, with 
 
 candied cherries on top. Miss Heller. 
 
 QRAPE ICE. 
 
 Mix one and one-half pounds of sugar and one pint of water; bring 
 it to the boiling point and pour it while hot over four pounds of ripe 
 grapes, which have been mashed to a pulp. Let stand covered for one 
 hour, then rub through a sieve and add the juice of one lemon and freeze. 
 When partly frozen add two tablespoonfuls of powdered sugar. Finish 
 freezing and set away for two hours. Mrs. Amy Burns. 
 
 CURRANT ICE. 
 
 Take one pint of currant juice, one pound of sugar and one pint of 
 water. Place the ingredients in the freezer and when partly frozen add 
 the whites of three eggs well beaten. Delilah Loche. 
 
 LEMON ICE. 
 
 Dissolve one-half package of gelatine in one pint of cold water. 
 Take eight lemons and press out the juice, mixing it with one and one- 
 quarter pounds of white sugar; pour one quart of hot water on both sugar 
 and lemons. Add one and one-half pints of boiling water to the gelatine 
 and when thoroughly dissolved add this to the rest of the ingredients. 
 Strain and let cool. Then whip fifteen minutes and freeze. More deli- 
 cious than ice-cream. Aurora Powers. 
 
 niLK SHERBET. 
 
 Squeeze the juice of four lemons on three cupfuls of sugar; put the 
 skins with a cupful of water on the fire, and let simmer ten minutes. 
 Scald two quarts of milk, with two tablespoonfuls of corn-starch and one 
 cupful of sugar. When cold put in freezer and when it begins to stiffen 
 add the lemon and sugar; then freeze. Marian Lovewell. 
 
 PINEAPPLE SHERBET. 
 
 Make a thick syrup by boiling one quart of water and one pound of 
 sugar for fifteen minutes. Pare and finely shred a pineapple. Let stand 
 two hours before using. Sprinkle with two tablespoonfuls of sugar; cover 
 well. Allow the fruit, juice and shreds to infuse in the warm syrup until 
 entirely cold — an hour if convenient. Freeze and serve in small cups. 
 
 Mrs. H. F. Tibbitts. 
 
346 ICE-CREAMS, ICES AND SHEKBETS. 
 
 LEMON SHERBET. 
 
 Rub one and one-half pounds of loaf sugar upon nine fresh lemons 
 until the yellow part is taken off. Put the sugar into a bowl, squeeze upon 
 it the juice of the lemons and add one quart of water. Stir the liquor till 
 the sugar is dissolved, strain, and freeze as for ice-cream. 
 
 Julia Dickerson. 
 
 LEHON SHERBET— No. 2. 
 
 Rub the yellow rind of three lemons with lumps of sugar, to get the 
 flavor. Press the juice of six lemons and remove all the seeds. Put the 
 sugar and juice with one pound of powdered sugar into one-half gallon of 
 water. Beat to a stiff froth the whites of five eggs, stirring in two table- 
 spoonfuls of pulverized white sugar. Then slowly stir it in the lemonade 
 and put it immediately in a patent freezer, with salt and ice around the 
 freezer (the same as for ice-cream) and turn it until it is frozen as hard as 
 you wish it. This is very delicate and resembles a dish of snow. 
 
 M. Harmon. 
 RASPBERRY SHERBET. 
 
 Take the juice of three lemons, the juice pressed from three pints of 
 raspberries, two cupfuls of sugar and one quart of water. Freeze. 
 
 E. J. F. 
 FRUIT ICE. 
 
 Grate two large lemons, take the juice, a glassful of grape syrup, a 
 pint of thick cream and eight ounces of powdered sugar. Mix and freeze, 
 and when sufficiently congealed add four ounces of preserved fruits, cut 
 small and mixed well with the ice. Let the cream remain in the ice until 
 wanted. Mrs. H. Pennoyer. 
 
 COFFEE SHERBET. 
 
 To a pint of strong coffee add a pint of cream, six heaping tablespoon- 
 fuls of sugar and six drops of vanilla. Put coffee, cream, sugar and 
 extract all in together and freeze. Serve in glasses. 
 
 Mrs. Philander Loche. 
 
 ORANGE SHERBET. 
 
 Two and one-half cupfuls of water, one and one-half cupfuls of sugar, 
 juice of five oranges and one lemon; make a syrup of the water and sugar 
 by boiling about twenty minutes. When cool add fruit juice and freeze; 
 serve in small glasses. Mrs D G. Loche. 
 
ICE-CREAMS, ICES AND SHERBETS. 347 
 
 GRAPE 5HERBET. 
 
 Lay a square of cheese-cloth over a jar, put in one pound of ripe 
 grapes; mash thoroughly with a wooden masher; drain the juice; add an 
 equal amount of cold water, the juice of one lemon and sugar to make it 
 very sweet. Freeze as usual. Metta Miller. 
 
 STRAWBERRY SHERBET. 
 
 Take one pound of ripe strawberries and bruise them. Mix with 
 them the strained juice of a lemon and a tablespoonful of orange-flower 
 water, and pour upon them three pints of cold water. Let them soak four 
 hours. Powder a pound of white sugar and put into a separate dish. 
 Squeeze the juice into this through muslin and stir until the sugar is dis- 
 solved. Strain it again and set it on ice until wanted. Mrs. C. Kent. 
 
 TURKISH SHERBET. 
 
 Boil two pounds of loaf sugar with one and one-half pints of water to 
 a clear syrup. Skim carefully and pour it .into a bowl. When 'cold stir 
 into it one and one-half pints of strained lemon juice and one quart of 
 white veal stock, clear and strong. Serve in glasses. 
 
 Mrs. Amy Strong. 
 NESSELRODE PUDDING. 
 
 Peel two dozen Spanish chestnuts. Put them into boiling water five 
 minutes, take off the second skin and boil until tender with one-half of a 
 stick of vanilla and one-half the thin rind of a fresh lemon in the water 
 with them. Drain them well and pound them in a mortar. Press them 
 through a hair-sieve and mix w^ith them one-quarter of a pound of pow- 
 dered sugar, a glass of maraschino, and one-half pint of thick cream. 
 Dissolve three-quarters of an ounce of best isinglass in a little water, stir 
 it into one-half pint of hot cream, add the chestnuts, etc., and keep stir- 
 ring the mixture gently until it is sufficiently stiff to hold the fruit without 
 letting it fall to the bottom. Work in two ounces of picked and dried 
 currants and two ounces of candied citron cut into thin strips. Put the 
 mixture into an oiled mold and set in a cool place to stiffen. 
 
 , , Mrs. W. Abler. 
 
 SOUFFLE A LA VANILLA. 
 
 Take six eggs and whip the whites, three pints of whipped cream, 
 twelve ounces of sugar. Flavor with vanilla. Whip the Qgg whites well, 
 then whip in the sugar. Whip the cream and mix all together. Add the 
 flavoring. Pour the mixture into the mold and put the mold into strong 
 salted ice. Mrs. Emma Beidelmann. 
 
348 ICE-CREAMS, ICES AND SHERBETS. 
 
 ICE CREAM SOUFFLE. 
 
 Four eggs, three gills of good cream, five ounces of sifted sugar and 
 essence of vanilla. Whip the cream in a cold basin until it is stiff. Whisk 
 the eggs to a froth with a knife on a plate. Mix them lightly into the 
 cream and add the sugar and essence. Freeze it in the cream freezer 
 and dress it in a souffle tin. Mrs. Mary Manning. 
 
 CHARLOTTE RUSSE (FROZEN.) 
 
 Cut a sponge cake into sheets one-quarter of an inch or more thick, 
 according to the size of the molds used, the thin sheets for small molds. 
 Dissolve one and one-half ounces of gelatine in a gill of hot water. Beat 
 a quart of cream in a large china bowl, set on ice removing the froth often 
 till only one-half pint of cream is left, to which add four ounces of 
 pulverized sugar, and the flavoring, which may be a teaspoonful of either 
 orange, vanilla or nectarine When the gelatine is lukewarm, strain it, 
 with the sugar and cream, into the froth, in a bowl set on ice; stir till it 
 begins to stiffen, then fill thetnolds and keep on ice till wanted to serve. 
 
 Mrs. D. Roberts. 
 FROZEN BANANAS. 
 
 Cut four bananas crosswise in very thin slices; add two-thirds cupful 
 of powdered sugar, let stand an hour, then add one quart of water and 
 the grated peel of a lemon. When the sugar is dissolved put all in a 
 freezer and freeze as you would ice-cream. Mrs. C. A. Stewart. 
 
 FROZEN PEACHES. 
 
 One quart of ripe peaches pared and sliced, one quart of water, one pint 
 of sugar. When the sugar is dissolved, freeze. This is a delicious change 
 from the usual desserts. Minnie B. Heath. 
 
 FROZEN PINEAPPLE CUSTARD. 
 
 One pint of milk and two eggs. Beat the yolks with two-thirds cup- 
 ful of sugar and stir into the milk, then heat it to nearly the boiling point, 
 stirring all the time. When cold add one cupful of sweet cream and the 
 beaten whites of the eggs. Place in the freezer and turn till almost solid, 
 then stir in one small pineapple grated which has stood an hour in one 
 cupful of sugar. Adelaide R. Covert. 
 
 TUTTI FRUTTI. 
 
 Take one quart of water ice or sherbet, two ounces of blanched 
 almonds, two ounces of French candied cherries, two ounces of candied 
 
ICE-CREAMS, ICES AND SHERBETS. 349 
 
 apricots, two ounces of candied dwarf orange. In a quart mold spread 
 one-half pint of pineapple ice and set the mold in a mixture of ice and 
 salt. Soak the nuts and fruit till soft in a syrup of equal parts of water 
 and sugar, chop them up very small, mix them with a pint of orange ice 
 and pack well down on the first layer, making the top smooth. Fill the 
 mold above the brim with pineapple ice, press the cover down so as to 
 force out the surplus, bind a buttered strip over the joint, pack in ice and 
 salt, and freeze from two to three hours. This is the famous Italian Tutti- 
 Frutti. Mrs. A. R. G. 
 
 FROZEN MIXED FRUITS. 
 
 One pint of strawberries, one pint of raspberries, one pint of red cur- 
 rants, one pint of water, the juice of two lemons, one and one-half pounds 
 of sugar; mash the fruit, add the sugar and lemon juice, let stand an 
 hour, add the water, stir until the sugar is dissolved, then turn into the 
 freezer and freeze. Sufficient for eight people. Alice A. Young. 
 
 FROZEN SOUFFLE. 
 
 Take three tablespoonfuls of granulated sugar and yolks of five raw 
 eggs, whip slowly. Mix in gently one pint of cream whipped to a stiff 
 froth and one dozen macaroons or same amount of sponge cake cut in 
 small pieces. Turn into a mold which has been wet in ice water, cover 
 tightly, bind with a buttered cloth and bury in ice and salt for two hours. 
 
 Mother. 
 
 ICED OATMEAL FLAKES. 
 
 Stir four heaping tablespoonfuls of Quaker Oats or wheat flakes into 
 three and one-half cupfuls of fast boiling water, add salt, and cook for 
 twenty minutes, using a double boiler. Cook the day before using, pour 
 into cups, filling each one-half full, place on ice over night and when 
 ready to serve remove from cups and eat with powdered sugar and cream. 
 A little fruit strewed over is an improvement. Miss Hood. 
 
 ICED PINEAPPLE. 
 
 Peel a fresh pineapple; hold it by the crown and grate it, using a 
 grater with a dish large enough to receive all the juice. Put the grated 
 pineapple in glass cups, dusrit well with powdered sugar; keep on ice for 
 an hour. To be eaten with macaroons. Mrs. Percival. 
 
350 ICE-CREAMS. ICES AND SHERBETS. 
 
 PINEAPPLE AND ORANGE SHERBET. 
 
 Shred a fresh pineapple (or the canned fruit will answer), add one 
 pint of sugar, juice of two oranges, one-half pint of water, juice of one 
 lemon, and one tablespoonful of gelatine that has been soaked for one 
 hour in one cupful of cold water, and dissolve in one cupful of hot Water; 
 mix all together well and freeze. Mrs. W. Rider. 
 
 CONVENIENT VANILLA FLAVORING. 
 
 The best way to flavor with vanilla is to buy two of the best Mexican 
 vanilla beans and put them in a glass fruit jar filled with granulated sugar 
 and kept tightly closed. Use the sugar in making desserts. The jar can 
 be refilled with sugar a number of times for the same beans. 
 
 Mrs. Rider. 
 
 PINEAPPLE JULEP. 
 
 Pare a very ripe pineapple with as little waste as possible, and cut it 
 into thin slices. Lay these in a large bowl and strain over them the juice 
 of two sweet oranges. Pour in one-quarter of a pint of raspberry syrup 
 and mix thoroughly. Just before serving add a tumblerful of shaved ice. 
 
 Mary Vining. 
 
OJ(FECTIOHERY 
 
 ANY people to-day object to 
 candy because of the poisonous 
 pastes used in the coloring. This ob- 
 jection is bringing about the use of fruit 
 juices instead of dyes which are not 
 only harmless but make candy look 
 even more attractive than under the 
 old method. We give below a happy mother's various methods of how 
 to color candy with fruits and vegetables. 
 
 PREPARING SUGAR TO COLOR. 
 
 Rub as much sugar as is desired for making candy through a fine sieve 
 into a granite pan. Place on the stove to warm, stirring till nearly dry; 
 turn out, and it is ready for use. H. F. E. 
 
 TO COLOR CANDY YELLOW. 
 
 Put fresh-grated peel of lemon or orange in a muslin bag with a speck 
 of water, squeeze tightly; mix the juice with sugar. Carrot treated in the 
 same way will give forth excellent coloring matter. H. F. E. 
 
 TO COLOR CANDY CREAM COLOR. 
 
 Follow same method as above, using less color in the mixture 
 
 M F F 
 TO COLOR CANDY GREEN. 
 
 Pound vigorously a peck of freshly cut spinach, that has been well 
 washed. Place it in a mortar dripping wet and pound till it is soft and 
 pulpy. Wring the whole through a strong, clean cloth. Pour juice into a 
 saucepan and stir over the fire until it begins to curdle, then pour the 
 whole through a sieve to drain. Mix with the juice equal quantity of 
 sugar, a tablespoonful of spirits of wine and a pinch of powdered alum. 
 Keep cool in a well-corked glass bottle. H. F. E. 
 
 TO COLOR CANDY RED. 
 
 The color red is easily obtained from the pure juice of strawberry, 
 raspberry or cranberry. This can be made in the fruit season, bottled, 
 
 351 
 
352 CONFECTIONERY. 
 
 and kept ready for use (see Chapter Fresh Fruits). Cochineal can also 
 be used if desired although the fruit juice is more to be recommended. 
 Lay a little cochineal on a plate, add to it a little cream of tartar and alum 
 and boil with one-half cupful of water for twenty minutes, then strain 
 through muslin. H. F. E. 
 
 TO COLOR CANDY PINK. 
 
 Follow same directions as above only use less coloring matter in the 
 mixture. H. F. E. 
 
 HOW TO MAKE CARAMEL SUGAR FOR CANDY. 
 
 Put one-quarter of a pound of finely-sifted sugar into a preserving 
 pan, with one-fourth cup of water, place it on a moderate fire, and stir it 
 with a wooden spoon till it becomes brown; then stir it constantly until 
 it is a dark brown. Add one cup of hot water. Draw it to the side of 
 the fire and let it simmer very gently for one-quarter of an hour longer. 
 Strain and bottle for use. If the fire is too fierce, the caramel will be 
 discolored. D. C. F. 
 
 PINK SUGAR FOR ORNAMENTING. 
 
 Crush the sugar either coarsely or to a powder, whichever is required. 
 Place two or three drops of fruit juices or prepared cochineal in the palm 
 of the hand, and rub the sugar in with it until it is sufficiently colored, 
 when it is ready for use. S. C. A. 
 
 TO CLARIFY SUGAR. 
 
 Melt four pounds of sugar in two quarts of water, over the fire. 
 When it boils beat in the white of one ^^^ well whisked. Let come to a 
 boil, skim, boil ten minutes; strain and bottle. Charlotte Hunt. 
 
 FLAVORED SUGAR. 
 
 Rub the required quantity of powdered sugar through a fine sieve on 
 a granite pan, set it on the stove to warm, and whisk in any kind of 
 flavoring desired. H. E. A. 
 
 HOW TO TELL WHEN CANDY IS SUFFICIENTLY COOKED. 
 
 There are several methods of testing sugar while cooking. All skilled 
 sugar boilers advise the use of a thermometer graduated from fifty degrees 
 Fahrenheit to 350 degrees Fahrenheit. They claim that while the sugar 
 is undergoing the process of boiling it is very nearly impossible for a 
 learner to determine the exact degree which the sugar has attained with- 
 out the aid of the thermometer. However, only a few skilled boilers use 
 
CONFECTIONERY. 353 
 
 them. The common method is to drop a drop of the syrup into cold water. 
 The sugar must be boiled according to the kind of candy to be made, and 
 there are several degrees, known as "smooth," "thread," "ball," and 
 "crack." All these stages of the syrup must be learned by experi- 
 menting, and the ingenuity of the candy-maker brought into use. The 
 "crack" degree (300 degrees or over) is used for most candies. It is a 
 good plan to butter the dish in which sugar or molasses is to be cooked 
 within a couple of inches of the top. This prevents the sugar rising any 
 any higher and running over. 
 
 Do not put candy in a refrigerator to cool, but in a cold, dry place. 
 
 E. J. C. 
 NUT CANDY. 
 
 In one gill of cold water dissolve one pound of sugar and one-half 
 salt-spoonful of cream of tartar. Place over the fire and cook till brittle, 
 stirring in one-quarter of an ounce of butter. Shell some peanuts or any 
 other nuts desired. Rub off the inner skin, put a layer two deep on the 
 bottom of well-buttered tins and when the candy is hot pour it over the 
 nuts and leave till cold. Break it into pieces of convenient size. 
 
 • Dorothy Buchanan. 
 
 MACAROONS OF NUTS. 
 
 Pound the meats of hickory nuts and add nutmeg and allspice. Make 
 a frosting as if for a cake, stirring in the nuts and spices. Butter the 
 hands and work into little balls the size of hickory nuts; place them on 
 buttered tins and bake in a hot oven. They will spread a little on the 
 tins. Pearl Butler. 
 
 LEHON DROPS. 
 
 Dissolve a coffee-cupful of powdered sugar with lemon juice. Boil 
 till it is brittle when a little is plunged into cold water. Butter plates and 
 let the candy fall on them in drops. Set away to get hard. 
 
 Jean Lamont. 
 COCOANUT DROPS. 
 
 Grate a cocoanut, add one-half of its weight of sugar and the white of 
 an egg beaten to a stiff froth. Mix thoroughly and drop on buttered 
 white paper or tin plates. Bake fifteen minutes. John Fuller. 
 
 PEPPERMINT DROPS. 
 
 Take one cupful of sugar and let it come to a boil with one-half cup- 
 ful of water. Take it from the fire as soon as it comes to this degree of 
 
n54 CONFECTIONERY. 
 
 heat. Stir all the time and add one-half teaspoonful of essence of pep- 
 permint and drop the candy on an oiled slab. Pour it from the spout of 
 the pan else the liquid will grain before the drops are molded. 
 
 Jannet Bluer. 
 COUGH DROPS. 
 
 Prepare the following: Two ounces of dried hoarhound, one ounce of 
 dried camomile, one ounce of boneset, and two ounces of mullein-flowers; 
 place them all in a saucepan, cover them with water and boil for ten 
 minutes. Turn out into an earthenware dish and cover tightly and let 
 stand until cold. Strain and pass the liquor through a hair-sieve. Meas- 
 ure the liquor and to each pint allow two pounds of loaf sugar. Put the 
 sugar and liquor into a saucepan, boil to the crack degree, let it cool, pour 
 it into a buttered pan and cut it into squares. Dr. Smith. 
 
 PEANUT BRITTLE. 
 
 Put two cupfuls of sugar in a spider over not too hot a fire; stir con- 
 stantly till it melts; then stir in quickly one teacupful of chopped peanuts; 
 mix thoroughly and pour on a buttered platter; spread thin. 
 
 Anna Schuere. 
 BALTIMORE CARAHELS. 
 
 One-half cupful of molasses, one-half cupful of milk, two cupfuls of 
 sugar, two squares of Baker's chocolate, butter the size of an ^%%\ boil 
 from ten to fifteen minutes; when taken from the fire add one teaspoon- 
 ful of vanilla. Tessa Welch. 
 
 FIG CANDY. 
 
 One pound of sugar, one pint of water, boil over a slow fire; when done 
 add small piece of butter; be careful to boil slowly and not quite the 
 usual thickness; turn all over split figs. Lettie Weeks. 
 
 ALHOND CANDY. 
 
 Two cupfuls of white sugar, one and one-half cupfuls of sweet milk; 
 boil until it will crisp in water like molasses candy; add one-half cupful of 
 blanched almonds, perfectly dry. W. T. M. 
 
 CHINESE FRUIT CANDY. 
 
 One cocoanut, one and one-half pounds of granulated sugar, wet with 
 the milk of the cocoanut; put in saucepan, let heat slowly; then boil 
 rapidly five minutes, add the cocoanut grated very fine and boil ten min- 
 utes, stirring constantly; try on a cool plate; if it forms a firm paste when 
 
CONFECTIONERY. 355 
 
 cool take it from the fire, pour one-half of it out on a large tin lined with 
 greased paper, then add to the remaining cream one-fourth pound of 
 raisins (stoned), one-half pound of blanched almonds, one pint of pecan 
 nuts, one-half cupful of chopped walnuts; pour over the other cream. 
 When cool cut in bars. Alice Wilson. 
 
 POTATO CANDY. 
 
 Bake ordinary-sized potatoes, scrape out inside, mash fine, add quickly 
 as much confectioner's sugar as it will take; have ready nut meats; stir 
 in all you wish; make into tiny little balls or pats; when cold, are deli- 
 cious. If you wish chocolate creams, dip the above into melted Baker's 
 chocolate; lay on a buttered paper to cool. Besse T. 
 
 MAPLE CANDY. 
 
 To two cupfuls of maple syrup add one cupful of granulated sugar 
 and butter the size of a walnut. Cook until it hardens. Pour into but- 
 tered pan and set away to cool. Ruby. 
 
 RIBBON CANDY. 
 
 Boil three cupfuls of sugar, moistened with water, to the crack, flavor- 
 ing and coloring it as desired; turn it into a greased pan and let it cool. 
 Turn in the edges, and pull either with the hands or by means of a hoop, 
 until light in appearance. Run it through a roller set so close that it will 
 come out as thin as a wafer. Make into fancy shapes and let cool before 
 packing away in boxes. Of course, butter the hands before beginning to 
 pull. E. Arnold. 
 
 PINEAPPLE GLACE. 
 
 Cut a pineapple crosswise into thin slices and then again into quarters. 
 Beat the whites of three eggs to a stiff froth; lay the fruit in this, drain 
 and dip again the part that drips off. Select the pieces one by one and 
 by the aid of a skewer dip them into finely powdered sugar. Place the 
 fruit in an oiled or buttered pan and put in an oven that is cooling. Pile 
 them on a dish and set them in a cool place until wanted. 
 
 Palmer Miller. 
 BUTTER SCOTCH. 
 
 Take three cupfuls of brown sugar, four ounces butter. Do not stir 
 it but as soon as it snaps and breaks add a good pinch of baking soda. 
 Let boil two minutes longer and pour it into well-buttered biscuit tins. 
 While partly cold mark off into squares. P. Miller. 
 
356 CONFECTIONERY. 
 
 FUDGES. 
 
 Four cupfuls of granulated sugar, one-half cupful of cream, one- 
 half cupful of milk, one-quarter of a pound of butter, one-half cake of 
 Baker's chocolate grated. Put all over hot fire until it begins to thicken, 
 stirring constantly. Place pan in another of hot water and cook until it is 
 easily formed into a ball when dropped into cold water, but not hard or 
 brittle. Remove from fire at this stage, flavor with a teaspoonful of 
 vanilla and stir until it begins to set. Pour in pan to depth of one-half 
 inch and mark off in squares. Stanley Miller. 
 
 EVERTON TAFFY. 
 
 Take one-half pound of the best quality of brown sugar, one ounce of 
 butter, one-half wine-glassful of water. Let sugar and water boil till they 
 become a smooth, thick syrup. Add three drops of lemon essence, stir- 
 ring briskly. Pour into buttered pans or onto a marble slab. 
 
 T. J. M. 
 NOUGAT. 
 
 This is a rare confection made of various kinds of nuts. When 
 
 newly prepared it is sufficiently elastic to enable one to mold into cups, 
 
 baskets or any other shapes. The following recipes give two styles to 
 
 make them. 
 
 ALMOND NOUGAT. 
 
 Put eight ounces of fine powdered sugar into a copper egg-whipping 
 bowl and mix in the whites of three eggs, whipping continually over a 
 clear fire until the paste is of the consistency of thick batter. Add one- 
 half pound of almonds blanched and chopped into small pieces, two 
 ounces of chopped candied orange peel, one tablespoonful of vanilla sugar 
 (see flavored sugar — this chapter), and a few drops of strawberry juice. 
 Mix and spread out upon two pieces of wafer-paper to about one inch in 
 thickness, cover with two more pieces of paper, using a flat tin with a 
 small weight on top to keep them level. Put them in an oven of very 
 moderate heat and bake for a few minutes. Take out and when nearly 
 dry cut them up into oblong squares, or shape into baskets when first 
 taken from the oven; form them before they have a chance to harden. 
 
 M. E. R. 
 BRAZILIAN NOUGAT. 
 
 Blanch five ounces of sweet almonds and cut them into fine threads. 
 Roast the meats of three ounces of Brazilian nuts and peel and chop them 
 with one and one-half ounces of candied lemon peel, mix them with the 
 
CONFECTIONERY. 357 
 
 almonds and three-fourths of a pound of confectioner's sugar. Whip the 
 whites of two eggs to a stiff froth, sir them into the other ingredients and 
 work all to a paste. Spread on a sheet of wafer-paper, cover with 
 another sheet, press between two sheets of tin and put in the oven for 
 thirty minutes. Leave till cold before cutting up. M. A. B. 
 
 CANDIED CHERRIES, PINEAPPLE AND OTHER FRUITS. 
 
 Boil but do not stir one-half pound of loaf sugar in one breakfast-cup- 
 ful of water. Pit some cherries, or prepare any desired fruit, and string 
 them on a thread, then dip them in the syrup; suspend them by the 
 thread. When pineapples are used, slice them crosswise and dry them on 
 a sieve, or in the open air; oranges should be separated into sections and 
 dried like pineapple. E. S. 
 
 CANDIED NUTS. 
 
 Prepare the syrup as above. Instead of stringing the nuts, put the 
 point of a skewer into each one and dip into the syrup. Dry as you 
 would oranges or pineapple. E. S. 
 
 CREAM DATES. 
 
 Boil one and one-half cupfuls of sugar and three-fourths of a cupful of 
 sweet milk; add one-half teaspoonful of butter. Boil about ten minutes. 
 Let it cool; when lukewarm beat adding a teaspoonful of lemon juice. 
 When it becomes a soft, creamy substance have ready seeded dates, fill 
 with this cream and serve. T. P. M. 
 
 BRAZIL=NUTS PRALINES. 
 
 Put one pound of shelled Brazil-nuts into a pan over the fire with one- 
 fourth of a cupful of vinegar and water mixed and two cupfuls of brown 
 sugar. Let boil until they begin to sparkle, then remove the pan from 
 the fire and with a spoon stir the nuts well until the sugar begins to feel 
 gritty; put them over a slow fire again in order to dissolve the sugar and 
 keep on stirring until they turn reddish; pour them onto a sieve, cover 
 the sieve with a clean cloth and place it in the oven; this will dry the 
 sugar and cause the nuts to look glossy. Any other nuts may be used 
 instead. . D. Z. Brooks. 
 
 COCOA NUT JAP. 
 
 Over a slow fire place one quart of New Orleans molasses and one- 
 quarter of a pound of butter. When it boils add five grated cocoanuts and 
 stir until it reaches a hard ball, that is, will adhere to the teeth when bit- 
 
358 CONFE CTIONER Y. 
 
 ten. Now pour out upon a buttered tin, spread as thick as desired with 
 the blade of a knife. Cut into squares or diamonds before it is wholly 
 cold. Chicago Cooking School. 
 
 ATLANTIC CITY CARAMELS. 
 
 Put one and three-fourths pounds of sugar into a sugar boiler with ^ 
 one-eighth of a pound of butter, one-eighth teaspoonful of cream of tar- 
 ter, one-eighth of a pound of cocoa paste and one-half ounce of white wax 
 of paraffin; pour in one tumblerful of rich cream and boil over a clear fire 
 till it "hairs." Have ready a well-buttered pan, pour over the mixture and 
 let it cool. Cut into cubes or other shapes, wrap them up separately in 
 wax paper and lay them away in boxes. 
 
 Pupil, Boston Cooking School. 
 
 CREAH CHOCOLATE CARAMELS. 
 
 Mix together in a graniteware saucepan one-half pint of sugar, one- 
 half pint of molasses, one-half pint of thick cream, one generous table- 
 spoonful of butter and four ounces of chocolate. Place on the fire and 
 stir until the mixture boils. Cook until a few drops of it will harden if 
 dropped into ice-water; then pour into well-buttered pans, having the 
 mixture about three inches deep. When nearly cold mark into squares. 
 It will take almost an hour to boil this in a graniteware pan but not half 
 so long if cooked in an iron frying-pan. Stir frequently while boiling. 
 The caramels must be put in a very cold place to harden. 
 
 Maria Parloa. 
 
 SUGAR CHOCOLATE CARAMELS. 
 
 Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream, 
 one generous tablespoonful of butter and three ounces of chocolate. 
 Place on the fire and cook, stirring often, until a little of the mixture when 
 dropped in ice-water will harden; then stir in one-fourth of a cupful of 
 sugar and one tablespoonful of vanilla, and pour into a well-buttered pan, 
 having the mixture about three-fourths of an inch deep. When nearly 
 cold, mark it off in squares and put in a cold place to harden. These 
 caramels are sugary and brittle, and can be made in the hottest weather ^ 
 without trouble. Miss Maria Parloa. 
 
 CHOCOLATE CREAMS. 
 
 Beat the whites of two eggs to a stiff froth. Gradually beat into this 
 two cupfuls of confectioners' sugar. If the eggs be large, it may take a 
 
CONFECTIONERY. 359 
 
 little more sugar. Flavor with one-half teaspoonful of vanilla and work 
 well. Now roll into little balls and drop on a slightly buttered platter. 
 Let the balls stand for an hour or more. Shave five ounces of chocolate 
 and put into a small bowl, which place on the fire in a saucepan containing 
 boiling water. When the chocolate is melted, take the saucepan to the 
 table and drop the creams into the chocolate one at a time, taking them 
 out with a fork and dropping them gently on the buttered dish. It will 
 take one-half hour or more to harden the chocolate. Miss Parloa. 
 
 CHOCOLATE CREAMS— No. 2. 
 
 For these creams you should make a fondant in this way: Put into a 
 graniteware saucepan one cupful of water and two cupfuls of granulated 
 sugar — or a pound of loaf sugar. Stir until the sugar is nearly melted; 
 then place on the fire and heat slowly, but do not stir the mixture. 
 Watch carefully and note when it begins to boil. When the sugar has 
 been boiling for ten minutes, take up a little of it and drop in ice-water. 
 If it hardens enough to form a soft ball when rolled between the thumb 
 and finger, it is cooked enough. Take the saucepan from the fire 
 instantly and set in a cool dry place. When the syrup is so cool that the 
 finger can be held in it comfortably, pour it into a bowl, and stir with a 
 wooden spoon until it becomes thick and white. When it begins to look 
 dry, and a little hard, take out the spoon, and work with the hand until 
 the cream is soft an(4 smooth. Flavor with a few drops of vanilla, and, 
 after shaping, cover with chocolate, as directed in the preceding recipe. 
 
 Caution. — Do not stir the syrup while it is cooking, and be careful not 
 to jar or shake the saucepan. Miss Parloa. 
 
 SUGARED ALMONDS. 
 
 Boil together a syrup made from one pound of sugar and one pint of 
 water. Blanch one pound of sweet almonds and put them in; let them 
 boil for some minutes. Take them out and drain them; let the syrup boil 
 until thick, then return the almonds, and take them out when coated with 
 sugar, which will be in a minute or two. They should be thoroughly 
 dried and kept in a warm place. Mrs. Maria Tomlin. 
 
 ALnOND BON-BONS. 
 
 Grilled almonds make a delicious bon-bon. Blanch a cupful of 
 almonds and dry them thoroughly. Boil one cupful of granulated sugar 
 with one-quarter cupful of water until it "hairs"; then throw in the 
 
 'M^ 
 
3G0 CONFECTIONERY. 
 
 almonds. Let them cook in this syrup, stirring occasionally until they 
 become a delicate golden brown before the sugar changes. As soon as 
 the sugar commences to take on a color quickly take the pan from the 
 fire and stir the almonds rapidly until the syrup has turned back to sugar 
 and clings irregularly to the nuts. Mrs. Almira Town. 
 
 ICE=CREAM CANDY. 
 
 One cupful of sugar, one-third of a cupful of water, one-quarter tea- 
 spoonful of cream of tartar, butter the size of an egg; boil all together 
 fifteen minutes, not stirring till taken from the fire, then add vanilla, 
 strawberry, or any extract preferred. L. G. Gramm. 
 
 BUTTER TAFFY. 
 
 This taffy can be made of one cupful of sugar, one-half cupful of 
 water, one teaspoonful of molasses, butter the size of an egg and two tea- 
 spoonfuls of vinegar. Lissie Mooney. 
 
 FIG CANDY. 
 
 Use one-half pound of white sugar and one-half pint of water. Set 
 over a slow fire. When done, which can be told by dropping some in cold 
 water, when it should harden, add a large lump of butter and six drops 
 of vinegar. Pour into pans in which figs that have been split are laid, 
 
 A-la-Huyler. 
 
 POP-CORN BALLS. 
 
 Pop the corn and take out all the hard kernels, then put in a large 
 pan, the larger the better. For seventy balls, take two cupfuls of sugar 
 and two cupfuls of molasses and boil them until, when you drip a little 
 into cold water, it is brittle; then pour in a thin stream over the corn. 
 One person should pour and the other stir up the corn constantly to get it 
 all njixed in with the candy. The less candy used the better. The corn 
 must be salted and buttered. Work it into balls with the hands. 
 
 B. Felt. 
 nOLASSES CANDY. 
 
 One cupful of New Orleans molasses, a piece of butter the size of an 
 ^gg, one tablespoonful of vinegar. Boil, but do not stir, until it hardens 
 when dropped in cold water. Watch it that it does not burn. When it 
 becomes hard and brittle stir in a teaspoonful of soda and beat well; pour 
 into buttered pan and when cool pull until yellow, using butter on your 
 hands, so that the candy will not stick. M. C. B. 
 
 ti 
 
> 
 
 CONFECTIONERY. 361 
 
 CHOCOLATE CARAMELS. 
 
 Two cupfuls of brown sugar, one-quarter pound of chocolate, one- 
 half cupful of molasses, one-half cupful of milk, one-half cupful of butter. 
 Cook to 254 % stir in one teaspoonful of vanilla and pour in buttered pan. 
 
 School of Education. 
 
 CANDY ROSES (DAINTY). 
 
 Boil some sugar and water until when a fork is dipped into the pan it 
 throws off the sugar as fine as threads. Then it is read}-. Rub the inside 
 of some cups with olive oil and put into each cup four tablespoonfuls of 
 syrup and one rose; let stand until cold, turn out, and ser\^e in a bon-bon 
 
 dish. A. GUNTHER, 
 
 FROSTED WALNUTS. 
 
 Remove the shells from four dozen walnuts. Take off skins, separate 
 them into halves and dip them into an icing made of four tablespoonfuls 
 of sugar and the white of an ^^^ beaten to a stiff froth. Place them on a 
 sheet of clean paper, stand them in the oven, and bake a light brown 
 color. Take out, remove from the paper and they are ready to ser\'e. 
 
 M. E. R. 
 
 A SUGAR OFF WITH MAPLE SYRLP. 
 
 Those who have lived among the maple groves of Vermont, Xew 
 York, Michigan or parts of Canada know what real enjoyment there is in 
 a "Sugar Off.*' But good things like these cannot be kept a secret, and 
 so if you want one of the nicest edible treats of your life, take two quarts 
 of genuine (not imitation! maple syrup and put it over the fire in a large 
 granite kettle and let it boil without stirring until you can wax it b}^ drop- 
 ping a little in cold water. While it is boiling, get read}- some pieces of 
 flat ice, about four or fiA'e inches thick and five inches long. Put one piece 
 on each plate. Now when all is readj^ lift from the kettle by means of a 
 large spoon a little of the "Sugar Off' and spread over the ice. Eat at 
 once while it is warm. Xo harm if it cools, except that the pleasure wanes 
 with the cooling. If ice is not to be had, snow or cold water will answer 
 the purpose but ice is better. Some prefer to eat it from a saucer without 
 either ice or snow. By stirring the wax in a saucer it will grain and 
 become sugar. It is still good. Mrs. Eliza Locke. 
 
362 CONFECTIONERY. 
 
 NUT riACAROONS. | 
 
 Chop fine, hickory nuts, pecans or walnuts; make frosting as for 
 cakes, stir in meats, putting in enough to make it easy to handle; flour 
 the hands and make the mixture into balls the size of nutmegs; lay on 
 buttered tins, leaving room to spread, and bake in a quick oven. Delicious. 
 
 LiDA. 
 COUGH CANDY. 
 
 Three cupfuls of sugar, one cupful of water and vinegar mixed half 
 and half. Stir before putting on the stove, but not after. When partly 
 done add butter the size of a walnut. Just before removing from the 
 stove, stir in one-fourth teaspoonful of soda dissolved in a few drops of 
 hot water. When cool enough to handle pull white. Luella T. 
 
 NUT AND POPCORN CANDY. 
 
 Take three quarts of corn freshly popped and stir it into two cupfuls 
 of New Orleans syrup that has boiled until it threads from the spoon. 
 Before adding corn however, stir in the syrup a speck of soda dissolved 
 in hot water, then add one cupful of finely flavored hickory-nut meats and 
 then the corn. Stir all until the sugar is evenly distributed over the corn. 
 Take from the fire and stir until it cools a little, and in this way you may 
 have each kernel separated and all coated with sugar. Lillie Miller. 
 
 BUTTER=SCOTCH FOR A COLD. 
 
 Two cupfuls of sugar, two cupfuls of dark molasses, one cupful of 
 fresh tried lard and the juice of two lemons. Boil over a slow fire until 
 it hardens when dropped in cold water. Pour on tins well buttered and 
 mark into little inch squares, before it cools. M. Hill. 
 
^OFFEE, TEA, 
 
 COCOA atid BEVERAGES 
 
 AS THE human body is composed of two-thirds its weight in water, so 
 upon the Hquid we drink depends, to a large degree, health and 
 long life. Through it, the blood receives new life and discharges the 
 worn-out substances. In this way it becomes a part of the human frame, 
 and is derived principally from the outside, in the form of drinks and food. 
 
 DRINKING WATER. 
 
 Great care, therefore, should be exercised as to the sort of water we 
 drink as well as to the food we eat. Water, when pure, is a colorless, 
 transparent liquid. 
 
 Rain water is the best example of pure water known, but when it 
 stands in cisterns it is liable to become contaminated by neighboring sinks 
 and vaults and rendered unfit to drink. 
 
 Spring water is the nearest approach to perfect water that we have. 
 This is particularly so when it f^ows through rocky or sandy soil. A "liv- 
 ing spring" is a boon to humanity, and how beautiful that our country is 
 blessed with them. 
 
 FILTERED WATER. 
 
 The functions of water are so important to the human race that 
 where the least suspicion occurs as to its purity, it should be either filtered 
 or boiled before using. Many people in cities take the double precaution. 
 They first filter the water, then boil it. In boiling, the insoluble lime which 
 the water takes up in its passage through the air and soil is precipitated to 
 the bottom of the kettle, thus the impurities are eliminated, and the water 
 becomes soft. Filters are procurable at a slight cost. They are valur 
 able in taking sediment out of water, but they do not remove germs. 
 Boiling must do this. 
 
 BAD EFFECTS OF ICE-WATER. 
 
 Ice-water taken to excess is detrimental. It chills the mucous mem- 
 branes, and creates an inflammation which calls for more and more of the 
 liquid. It interferes with the formation of gastric juices. Dyspepsia is 
 
 363 
 
364 COFFEE, TEA, COCOA AND BEVERAGES. 
 
 also often traceable to its use. An old-fashioned, but good, method of 
 cooling water for drinking purposes is to draw it in a stone pitcher, cover 
 over the top and place several folds of cloth around the outside, wetting 
 them as often as they become dry. Another way, and a better one still if 
 one has ice, is to bottle the water and set the bottle on ice. 
 
 HEALTHFULNESS OF TEA AND COFFEE. 
 
 Much has been said of the unhealthfu ness of tea and coffee, in pro- 
 ducing unpleasant and dyspeptic symptoms, but a person of ordinary good 
 health can partake of both beverages moderately with food, without 
 serious effects. 
 
 Both coffee and tea should be kept in tin "caddies." Wood will 
 impart an odor to either article if enclosed in it. Coffee should be bought 
 in small quantities and in the green berry, if practicable. When one 
 roasts and grinds it oneself one is certain of no adulterations. Three- 
 fourths Java and one-fourth Mocha makes the best mixture. 
 
 TEA— HOW TO MAKE. 
 
 Tea should be made as soon as the water boils, and only a small 
 quantity of hot water should be poured on at first. Then it should be set 
 back from the fire where it will "draw" for about five minutes, then filled 
 up with boiling water and brought to the table. The usual recipe is two 
 teaspoonfuls of tea to each cupful of water, but I should advise much less 
 tea than this. 
 
 Water that has stood in the kettle over night should never be used. 
 Ceylon tea must be made in small quantities, and made often, as it 
 becomes bitter by standing. Uncolored Japan is considered the purest of 
 all teas. An Old Tea Drinker. 
 
 RUSSIAN TEA. 
 
 A tea made after the manner of that made in Russia is growing in 
 favor in this country and especially so for afternoon tea drinking. To 
 make it properly a semivar is needed but in the absence of the semivar, tea 
 can be made in the usual way and poured into cups in which has been 
 placed a thin slice of lemon. Serve. Society Woman. 
 
 HOW TO MAKE GOOD COFFEE. 
 
 Coffee is the breakfast beverage of thousands, but how little enjoy- 
 ment if it is so poorly made as to lead one to wonder if the real coffee 
 ever entered into its make-up. For five persons use one-half cupful or a 
 trifle more of ground coffee; stir into it one-half of the white of an egg 
 
COFFEE, TEA, COCOA AND BEVERAGES. 365 
 
 and a little cold water. Now pour all into the coffee boiler and pour on 
 five cups of boiling water. Let it slowly come to a boil and then, with a 
 granite spoon, stir it up and set it back on the range to settle. In eight 
 minutes it is ready, clear as amber and very delicious. 
 
 T. J. Thompson. 
 DRIP COFFEE. 
 
 Hardware stores now sell a patent coffee pot which has a compart- 
 ment for placing the coffee in, and the boiling water is poured on it and 
 it drips or filters through. A good drip pot may be made by taking a 
 ring that fits the inside of the pot at the top and a muslin bag can be 
 sewed on this ring, into which the ground coffee can be put. Pour all the 
 boiling water you will need over the coffee and close the lid. When it 
 has all passed through it is done and ready to drink. 
 
 Anna Stone, M. D. 
 ICED COFFEE. 
 
 Take one quart of hot coffee and one quart of hot milk, but not 
 boiled, and pour both into an ice-cream freezer. Sweeten, cover and 
 place it in a tub of ice and rock salt. Turn the freezer for six minutes 
 and serve in glasses with whipped cream. Mrs. Minnie Johnson. 
 
 COFFEE WITH WHIPPED CREAM. 
 
 Put into each cup a teaspoonful of sugar and two tablespoonfuls of boil- 
 ing milk. Fill the cups two-thirds full with hot coffee and put on top two 
 spoonfuls of the whipped cream. Minerva Weeks. 
 
 BLACK OR AFTER=DINNER COFFEE. 
 
 Put one cupful of coffee in the coffee boiler, a little ^gg and cold 
 water. Stir well, then pour on three cupfuls of boiling water. Put on the 
 cover and let it come to a boil; stir and let stand in a hot place for fifteen 
 minutes. Serve in demi-tasse cups. Etta Stebbins. 
 
 CRUST COFFEE. 
 
 Brown entire wheat bread until quite hard and crush Vv^ith rolling-pin; 
 place one-half cupful in coffee pot; pour over one pint of boiling water 
 and boil five minutes. Add one pint of milk, let heat and add one table- 
 spoonful of sugar. Let settle two or three minutes and pour. 
 
 Marion Davis, M. D. 
 ACORN COFFEE. 
 
 Acorn coffee is much used in Germany as a substitute for ordinary 
 coffee. It is said to be strengthening to consumptive persons. Acorns 
 
366 COFFEE, TEA. COCOA AND BEVERAGES. 
 
 are very astringent in their raw state, but they lose this quality when 
 roasted. Delicate children are benefitted by this method of preparinj? 
 acorns. They are always gathered in autumn when they are ripe, shelled 
 and cut into pieces the size of coffee berries when they are thoroughly 
 dried in a cool oven. They are then roasted like ordinary coffee, until 
 they become a cinnamon-brown. After roasting, the acorns are ground 
 or pounded in a mortar, to prevent their becoming tough; a very little 
 butter is added and the coffee is then placed in air-tight bottles. Prepare 
 in the same way as ordinary coffee. Julia Davis. 
 
 CHOCOLATE AS A HELTHFUL DRINK. 
 
 It is evident that the coming American is going to be less of a tea and 
 coffee drinker and more of a cocoa and chocolate drinker. This is the 
 natural result of a better knowledge cf the laws of health and of the food 
 value of a beverage which nourishes the body, while it stimulates the 
 brain. 
 
 There are to-day many manufacturers of chocolate and cocoa. I am 
 often asked which kind is the best. This is a hard question to answer, 
 for all claim superior merit. For the benefit of my readers I copy below 
 a paragraph which appeared in "The Medical World," in 1896. The 
 source of the article led me to think that The Walter Baker & Co.'s 
 chocolate and cocoa was pure, and ever since I have used it for both 
 cooking and drinking purposes, and have found it to be excellent: 
 
 "Tea and coffee are stimulants; chocolate is a food, a delicious and 
 nutritious food. Messrs. Walter Baker & Co., of Dorchester, Mass., have 
 manufactured these preparations for over a hundred years; and prominent 
 among their numerous claims of merit is that of absolute purity. The 
 admixture of alkalies is prominent in Germany, but the above-mentioned 
 American firm use no alkalies or other chemicals or dyes in their 
 processes." 
 
 All chocolate and cocoa recipes contained herein, signed by Miss 
 Parloa, have been tried by the above firm and pronounced perfect. I use 
 them with their permission. 
 
 PLAIN CHOCOLATE. 
 
 For six people, use one quart of milk, two ounces of chocolate, one 
 tablespoonful of corn-starch, three tablespoonfuls of sugar and two table- 
 spoonfuls of hot water. Mix the corn-starch with one gill of the milk. 
 Put the remainder of the milk on to heat in the double boiler. Wlien the 
 milk comes to the boiling point stir in the corn-starch and cook for ten 
 
COFFEE, TEA, COCOA AND BEVERAGES. 367 
 
 minutes. Have the chocolate cut in fine bits and put it in a small iron or 
 granite-ware pan; add the sugar and water and place the pan over a hot 
 fire. Stir constantly until the mixture is smooth and glossy. Add this to 
 the hot milk, and beat the mixture with a whisk until it is frothy. Or the 
 chocolate may be poured back and forth from the boiler to a pitcher, hold- 
 ing high the vessel from which you pour. This will give a thick froth. 
 Serve at once. If you prefer not to have the chocolate thick omit the 
 corn-starch. Maria Parloa. 
 
 CHOCOLATE MADE WITH CONDENSED MILK. 
 
 Follow the rule for plain chocolate, substituting water for the milk, 
 and adding three tablespoonfuls of condensed milk when the chocolate is 
 added. Miss Parloa. 
 
 CHOCOLATE, VIENNA STYLE. 
 
 Use four ounces of vanilla chocolate, one quart of milk, three table- 
 spoonfuls of hot water and one tablespoonful of sugar. Cut the chocolate 
 in fine bits. Put the milk on the stove in the double boiler and when it 
 has been heated to the boiling point, put the chocolate, sugar and water 
 in a small iron or graniteware pan and stir over a hot fire until smooth 
 and glossy. Stir this mixture into the hot milk and beat well with a 
 whisk. Serve at once, putting a tablespoonful of whipped cream in each 
 cup and then filling up with the chocolate. The plain chocolate may be 
 used instead of the vanilla, but in that case use a teaspoonful of vanilla 
 extract and three generous tablespoonfuls of sugar instead of one. 
 
 Maria Parloa. 
 COCOA. 
 
 Breakfast cocoa is powdered so fine that it can be dissolved by pour- 
 ing boiling water on it. For this reason it is often prepared at the table. 
 A small teaspoonful of the powder is put in the cup with a teaspoonful of 
 sugar; on this is poured two-thirds of a cupful of boiling water and milk 
 or cream is added to suit the individual taste. This is very convenient; 
 but cocoa is not nearly so good when prepared in this manner as when it 
 is boiled. For six cupfuls of cocoa use two tablespoonfuls of the 
 powder, two tablespoonfuls of sugar, one-half pint of boiling water and 
 one and one-half pints of milk. Put the milk on the stove in the double 
 boiler. Put the cocoa and sugar in the boiler and gradually pour the hot 
 water upon it, stirring all the time. Place the saucepan on the fire and 
 stir until the contents boil. Let this mixture boil for five minutes; then 
 add the boiling milk and serve. A gill of cream is a great addition to 
 this cocoa. Miss Parloa. 
 
368 COFFEE, TEA, COCOA AND BEVERAGES. 
 
 CHOCOLATE GLACE. 
 
 After making a glace frosting (see Glace Icings), dissolve one ounce 
 of chocolate in a cup and put it with the frosting, adding also a table- 
 spoonful of boiling water. Miss Parloa, 
 
 POSTUM FOOD COFFEE. 
 
 (For Weak Stomachs.) 
 
 This is excellent for those who are troubled with weak stomachs. 
 Can be found at all grocers. Directions for use are on each package. 
 
 Nurse. 
 ORANGEADE. 
 
 To two cupfuls of orange juice and the juice of two lemons add 
 enough water and sugar to taste good; strain and serve with shaved ic^. 
 
 Mrs. C. V. Waldron. 
 IMPERIAL DRINK. 
 
 Put one-half ounce of cream of tartar into a large pitcher which 
 should be well heated first; add the sliced rind of a large lemon, one- 
 quarter of a pound of lump sugar and three pints of boiling water. Cover 
 closely and let the pitcher stand near the fire for an hour. Stir the liquid 
 often while hot and when quite cold and clear pour off from the sediment. 
 
 P. B. M. 
 COCOA SHELLS. 
 
 These shells are very nutritious and free from the oil that both cocoa 
 and chocolate contain. Take a heaping teacupful to a quart of boil- 
 ing water. Boil them two hours. Scald milk as for coffee. If there is 
 not time to boil shells long enough before breakfast, it is well to soak them 
 over night and boil them in the same water in the morning. 
 
 Amanda Johnson. 
 LEMONADE. 
 
 Lemonade should be made in the proportion of one lemon to each 
 large goblet. Squeeze the lemons and take out any seeds. If you do not 
 like the pulp strain the juice. Sweeten the drink well though that is a 
 matter of taste. The pleasant tart taste should be preserved. Add water 
 to the juice and when serving put cracked ice and a thin slice of lemon 
 into each glass. E. J. C. 
 
 MILK SHAKE. 
 
 Fill a glass two-thirds full of milk; sweeten it to taste with any fruit 
 syrup or with sugar and then flavor with vanilla or orange water. Fill up 
 glass with cracked ice and shake together until well mixed. 
 
 Etta Stillberger. 
 
COFFEE, TEA, COCOA AND BEVERAGES. 369 
 
 BUTTERMILK. 
 
 Buttermilk is an exceedingly wholesome drink, especially good for 
 corpulent people and dyspeptics. If put into clean bottles and canned or 
 sealed will keep for a long time. Minnie Mann. 
 
 GRAPE BEVERAGE. 
 
 Two pounds of grapes, three tablespoonfuls of sugar, one cupful of 
 water. Squeeze the grapes in a coarse cloth, to extract the juice: add the 
 sugar, and when dissolved, the water, let stand for a few minutes on ice. 
 Serve in glasses with shaved ice. Add more sugar if the grapes are tart. 
 
 Mrs. Minnie Maynard. 
 
 GINGER LEMONADE. 
 
 Take one-half cupful of currant jelly, one-half cupful of sugar, two 
 teaspoonfuls of ginger; stir well together, put in a quart pitcher and fill 
 with ice water. If one wants it sweeter or sourer more of the ingredients 
 may be put in. It is a cooling drink and almost as good as lemonade, 
 some preferring it. Mrs. C. R. Thompson. 
 
 ICED BUTTERMILK. 
 
 There is no healthier drink than buttermilk, but it must be fresh and 
 rich to be good. It should be kept on ice and just before serving a little 
 shaved ice put into each glass will improve it still more. C. I. Milton. 
 
 A 5UMMER DRINK. 
 
 Take one quart of cold water, three and one-fourth pounds of white 
 sugar, one teaspoonful of oil of lemon, one tablespoonful of flour beaten 
 up with the whites of five eggs; mix together. Divide the syrup and add 
 four ounces of carbonate of soda to one-half, which put in a bottle. Then 
 add three ounces of tartaric acid to the other one-half of the syrup and 
 bottle it also. When a cool drink is wanted take two pint tumblers and 
 placing a tablespoonful of syrup fone from each bottle) in each tumbler; 
 fill each one half full of fresh cold water. Then pour both into one tum- 
 bler and it is ready. Mrs. Jane Harding. 
 
 EGG-NOG. 
 
 The yolk of an ^%% must be well beaten with one teaspoonful of sugar, 
 a trifle of salt, two-thirds glassful of milk; one-half teaspoonful of rum and 
 one of brandy. Lastly add the white of the ^^^ well beaten and stir 
 lightly. Add speck of nutmeg for flavoring. This will only make one 
 tumblerful. Mrs. A. M. Garland. 
 
370 COFFEE, TEA, COCOA AND BEVERAGES. 
 
 KOUMISS. 
 
 (Excellent for Invalids.) 
 
 One quart of new milk, two tablespoonfuls of sugar-syrup, one-half 
 cupful of fresh buttermilk. Mix until the sugar dissolves. Let stand in 
 a warm place ten hours, then pour from one dish into another until it is 
 smooth and thick. Bottle and keep in a warm place for from twenty-four 
 to twenty-eight hours. Cork the bottles and tie down or use the patent 
 fasteners. Shake for a few minutes before using. Inis Smith. 
 
 A REFRESHING SUHMER DRAUGHT. 
 
 Squeeze the juice of one lemon into one cupful of cold water, sweeten 
 to taste. When well mixed put in one small teaspoonful of carbonate of 
 soda; stir well, and drink while the mixture is in an effervescing state. 
 
 Anna Percival. 
 RASPBERRY VINEGAR. 
 
 Fill a stone jar that is not glazed, with raspberries; pour vinegar over 
 them till the jar is full. Let it stand nine days, stirring it every day. 
 Strain it off and to every pint of juice add three-quarters of a pound of 
 white sugar. Boil it as long as any scum rises, and bottle up for use. A 
 dessert-spoonful of this in a glassful of water will prove a refreshing 
 drink. Mina Wester. 
 
 LEMON SYRUP. ' 
 
 A syrup that is nice for bottling for future use is made by boiling the 
 juice from one dozen lemons till clear, with two pounds of white sugar to 
 each pint. A pint of water should be added to the pulps, and this strained 
 with the juice of the lemons. Boil ten minutes, stirring all the time. This 
 makes a nice drink. Mrs. M. Harper. 
 
 CURRANT WATER. 
 
 Take one cupful of ripe crushed currants, mix with one-quarter of a 
 pound of pulverized sugar and one-half pint of cold water. Pour the mix- 
 ture through a fine sieve, add the juice of one lemon and one and one-half 
 pints of cold water; mix thoroughly, strain again and set on ice till 
 wanted. This is a nice, cool drink on a warm day and easily made in 
 currant season. Miss C. 
 
 GRAPE JUICE. 
 
 Stew one-half gallon of ripe grapes in a quart of water. Strain 
 through cheese-cloth. Add one cupful of sugar to each quart of juice. 
 Boil twenty minutes, skim and seal up. Celestia Veck. 
 
COFFEE, TEA, COCOA AND BEVERAGES. 371 
 
 ACIDULATED ALKALI. 
 
 Blend thoroughly two ounces of carbonate of soda, two ounces of 
 tartaric acid and one-quarter of a pound of powdered loaf sugar. Flavor 
 with essence of lemon. Keep the mixture in a bottle, well corked. Stir 
 a teacupful briskly into a tumbler three parts full of water and drink dur- 
 ing effervescence. Beulah Townsend. 
 
 A SUMMER DRINK— No. 2. 
 
 Take one-half bottle of Hire's Extract, three cupfuls of sugar, one- 
 half tablespoonful of ginger, one cent's worth of yeast, two and one-half 
 gallons of water, or enough to make it lukewarm. Put the sugar and 
 ginger in a bowl, pour boiling water on to dissolve. Then remove them 
 to a large pan and add the rest of the water. Make it cool enough so 
 that the extract and the yeast may be added. The yeast should have 
 been dissolved in a cupful of warm water. Then bottle and let it stand a 
 day before placing it on ice. Mrs. Maggie Black. 
 
 ROMAN PUNCH. 
 
 Take five lemons, one quart of water, sweetened to taste. Freeze 
 this. Take the white of an ^^^ and whip to snow. Add sugar. Mix it 
 thoroughly with the basis of the punch and add one-half pint of Jamaica 
 rum and freeze. Edith Pendleton. 
 
 CHAMPAGNE PUNCH. 
 
 Take five lemons, one quart of water, well sweetened. Freeze. Add 
 white of an ^^^ whipped well, with sugar. Use one gill of brandy, one- 
 half gill of Jamaica rum and one pint of champagne. 
 
 Mary C. Thurston. 
 ORANGE PUNCH. 
 
 Dissolve one-quarter of a pound of loaf sugar in a pint of boiling 
 water. Add the strained juice of a small lemon, a quarter of a pint of 
 brandy, a quarter of a pint of orange wine and a quarter of a pint of rum. 
 The punch may be taken either hot or cold, and if bottled and corked 
 closely will keep for some time. Margaret Fuller. 
 
 HOT BRANDY PUNCH. 
 
 One-fourth pint of Jamaica rum, one-half pint of brandy, one-quarter 
 of a pound of sugar, one lemon and one pint of boiling water. Put the 
 sugar into a punch bowl, add the lemon juice and mix well together. Pour 
 over them the boiling water, add the rum and brandy; mix thoroughly 
 and the punch will be ready to serve. Nutmeg may be added if desired. 
 
 F. A. E. . 
 
372 COFFEE, TEA, COCOA AND BEVERAGES. 
 
 MULLED ALE. 
 
 Heat one quart of good ale with a little nutmeg; beat five eggs and 
 mix them with a little cold ale; then pour the hot and cold ale back and 
 forth several times to prevent its curdling; warm and stir it till sufficiently 
 thick; add a glass brandy; strain and serve in tiny glasses. O. T. T. 
 
 LEMONADE A LA GRAPE JUICE. 
 
 Take a ten-pound basket of very ripe sweet grapes, stew well, strain 
 and bottle immediately in patent-cork bottles. With two quarts sweet 
 lemonade mix one small bottle of the juice and you have a rich, delicate, 
 handsome and healthful drink. Minerva Felt. 
 
 UNFERMENTED GRAPE JUICE. 
 
 Take any quantity of Concord grapes, after they get ripe and sweet; 
 pick them from the stems, wash clean and cook until they are soft, then 
 mash with potato masher. Strain through colander, then through a cloth 
 or jelly bag; measure the juice and allow one-half pound of sugar to one 
 quart of juice. Boil together, but not too long, or the flavor of the grapes 
 will be destroyed; bottle and seal for use the next summer. Pour a small 
 bottle of juice into a pitcher of lemonade or can be drank alone for 
 invalids. Rilla C. Johnson. 
 
 HARVEST DRINK. 
 
 In pint pitcher put a tablespoonful of brandy, a tablespoonful of 
 powdered sugar, one well-beaten ^%^\ fill the pitcher with shaved ice until 
 one-half full, then fill up pitcher with imported ginger ale; stand five 
 minutes, when it is ready to drink. Mrs. Emily Dean. 
 
 MILK SHERBET, 
 
 Juice of three lemons, rind of one, three cupfuls of sugar, one quart of 
 milk; freeze and stir continually. Hettie Blackwell. 
 
 PICNIC PUNCH. 
 
 Juice of two oranges, three cupfuls of strong sweet lemonade, one 
 glassful champagne, one glassful of rum, the whipped whites of two eggs, 
 one-half pound of white sugar, beaten with the eggs; use plenty of ice or 
 freeze. Miss N. Pees. 
 
 RASPBERRY SHRUB. 
 
 Place raspberries in stone jar, cover with good cider vinegar, let stand 
 over night; next morning strain and to one pint of juice add one pint of 
 sugar; boil ten minutes; bottle while hot; use about one-half glassful of 
 shrub to one-half glassful of pounded rice and cold water. Delicious 
 drink for summer. Mrs. Julia Howitt. 
 
COFFEE, TEA, COCOA AND BEVERAGES. 373 
 
 BLACKBERRY BRANDY. 
 
 Two quarts of blackberry juice, one and one-half pounds of sugar, 
 one-half ounce of cinnamon, one-half ounce of grated nutmeg, one-fourth 
 ounce of cloves, one ounce of allspice; boil a few moments; when cool add 
 one pint of brandy; put into bottles and cork tightly. 
 
 Mrs. T. M. Battle. 
 
 BLACKBERRY CORDIAL. 
 
 To one gallon of juice add two pounds of loaf sugar, one-half ounce 
 of cloves, one ounce of nutmeg, cinnamon and allspice; boil twenty-five 
 minutes; add one quart of brandy when cold. Marion McNeil. 
 
 SASSAFRAS MEAD. 
 
 Mix carefully one quart of boiling water and one and one-half pounds 
 of light brown sugar; add to it one-half pint of good New Orleans molas- 
 ses and one-eighth of a pound of tartaric acid. Stir well and when cool 
 strain into a granite pitcher. When cool add a small one-half teaspoonful 
 of essence of sassafras. Put in bottles, cork tightly with new corks and 
 keep in a cool place. To make a glass of sassafras mead for drinking, 
 put a large tablespoonful of the mead into a tumbler one-half full of ice- 
 water, stir into it one-half teaspoonful of carbonate of soda and it will 
 immediately foam to the top. The essence of sassafras and tartaric acid 
 can be obtained at the druggist's. D. Z. Brooks. 
 
 FRUIT NECTAR. 
 
 Remove the rind of three lemons, and put it in an earthenware jar 
 with one pound of chopped raisins and one and one-half pounds of sugar. 
 Pour over these ingredients two gallons of boiling water, let the liquid 
 stand until cold, then add the strained juice of the lemons and leave it in 
 a cool place for a week, stirring it every day. Strain it through a jelly 
 bag until quite clear, and bottle. A. Carl. 
 
 WELSH NECTAR. 
 
 Cut the peel of three lemons very thin and put the rind into a jar with 
 the strained juice, two pounds of loaf sugar and one pound of raisins 
 stoned and chopped small. Pour upon them two gallons of water which 
 has been boiled and allowed to cool. Stir daily for five days, strain 
 through a jelly bag, bottle, and tie down the cork. It will be fit for use in 
 ten days or a fortnight. A. Durm. 
 
374 COFFEE, TEA, COCOA AND BEVERAGES. 
 
 CHERRY NECTAR. 
 
 Take two quarts of cherries, stone and boil for one-half hour in a 
 quart of water. Strain and boil the juice with one pound of sugar to each 
 pint of juice for ten minutes; then put in the cherries 'and boil for twenty 
 minutes more. Serve ice cold. Lida M. Smith. 
 
 RASPBERRY SHRUB~No. 2. 
 
 One quart of red or black raspberry juice, one-half pound of loaf 
 sugar. Dissolve, then add one pint of Jamaica rum. Mix thoroughly 
 and bottle. To make a glassful of raspberry shrub use one tablespoonful 
 of the shrub, the same of sugar, and fill glass with ice-water. A. F. T. 
 
 VINEGARS. 
 
 For vinegars of all kinds see Department "Pickles, Sauces for Meats, Relishes," Etc. 
 
 HIRE'S ROOT-BEER. 
 
 A cooling, non-intoxicating and healthful drink for summer is Hire's 
 Root-Beer. Procure a bottle of Hire's root-beer extract of your grocer 
 and follow directions for making. See label on bottle. 
 
 BLACKBERRY WINE. 
 
 Gather the fruit when ripe, on a dry day. Mash the berries. Put into 
 a vessel, with the head out, and a tap fitted near the bottom; pour on boil- 
 ing water, one quart to each gallon of berries. Let them stand covered 
 till the pulp rises to the top and forms a crust — about thirty-six hours. 
 Then draw off the fluid into another vessel, and add two pounds of sugar 
 to each gallon; mix well and put it into a crock to work ten days. When 
 the working has ceased, bung it down; after six to twelve months bottle. 
 
 W. T. M. 
 CURRANT WINE. 
 
 Gather the currants when ripe, squeeze out the juice; to one gallon 
 of the juice put two gallons of cold water and two spoonfuls of yeast; let 
 ferment twenty-four hours; strain, and to every gallon of liquor add four 
 pounds of loaf sugar, stir it well together, put it in a good cask; close up 
 well and let stand till it looks clear, then bottle. D. E. P. 
 
SPICED FRUITS 
 
 JELLIES AND JAMS 
 
 FOR THE promotion of health and the saving of labor fruits 
 for desserts far surpass pies and puddings. It is needless to 
 say that fruits for preserving should be sound and the kettles used should 
 be of granite or porcelain lined and the spoons used for stirring should be 
 of granite or wood. The amount of sugar required depends upon cir- 
 cumstances. Our grandmothers used a pound of sugar to a pound of 
 fruit — but then they used, too, the old-fashioned stone crock or open jar 
 in which to store the fruit. Xow. most preserves are put in sealed cans 
 and only three-fourths of a pound of sugar is required to preserve fruit 
 perfectly. Keep in a dark dry closet. If the closet is cool so much the 
 better but always have it dry. 
 
 TO CLARIFY SUGAR. 
 
 To clarify sugar dissolve sugar in water in the proportion of one 
 pound of sugar in a cupful of water; add to it the white of an egg and 
 beat, put into a preserving kettle on the fire and stir with a granite spoon. 
 When it boils up put in a little cold water; let boil again, take off and 
 remove the scum; repeat until it is clear. J. T. C. 
 
 CRAB APPLES PRESERVED. 
 
 Select good sound ones and take the blows off the ends but leave on 
 the stems. Then wash them and put into preserving kettle with plenty 
 of water to cover. When boiling push them gently down so that they 
 may be under the water all the time. When skin begins to crack, skim 
 them out on a dish. Allow one and one-half pounds of sugar to each 
 pint of juice letting boil fifteen to twenty minutes, skimming till clear. 
 Then return the fruit to the juice, part at a time, and boil fifteen minutes. 
 Then lift out the apples again on a dish and add the rest of the fruit to 
 the juice, boiling them the same length of time. Fill cans with apples 
 to the top. Boil down the juice that is left in the kettle about ten min- 
 utes and pour it over the fruit in the jars. Fasten up tight and set away. 
 
 3:5 
 
:^,^r, PRESERl'ES. SPICED FRUITS, JELLIES AND JAMS. 
 
 If some of the fruit be grubby, cut out the grubs taking off stems and cook 
 them in water enough to boil Hke apple sauce. Strain through a colander 
 and put all back with juice in the kettle, adding sugar, pound for pound, 
 cooking fifteen minutes and skimming constantly. Put the fruit in a jar 
 and it makes a nice marmalade. Miss Clara White. 
 
 QUINCE PRESERVES. 
 
 Pare and core the fruit and boil till very tender. Make a syrup of a 
 pound of sugar for each pound of the fruit and after removing all the 
 scum boil the quinces in this syrup for one-half hour. 
 
 Mrs. K. Knowles. 
 
 QUINCE AND APPLE PRESERVE. 
 
 Pare, core and quarter as many sour apples as desired to preserve in 
 this manner; pare, core and separate into eighths one-fourth as may 
 quinces. Make a syrup of one quart of water and three-fourths as much 
 sugar in pounds as there are apples and quinces combined. Drop in the 
 quinces first, let them cook thirty minutes, then add the apples and cook 
 all together until tender and well preserved. Seal. W. T. J. 
 
 CANDIED QUINCE5. 
 
 Select firm quinces, rub them over with a damp cloth, peel, core and 
 cut each one into several pieces. The peels and cores should be tied in a 
 muslin bag and boiled with the quinces. Place all in a preserving kettle 
 on the stove, pour over them enough boiling water to nearly cover, and allow 
 them to boil slowly until they are tender; then drain off the water and let 
 cool. Weigh the quinces and allow an equal weight of sugar. When 
 cold put them into glass jars in alternate layers, first sugar, then quinces, 
 and so on, and seal. The juice in which they are boiled should be saved; 
 add to it its weight in sugar and make into jelly. Blanche. 
 
 PINEAPPLE PRESERVES. 
 
 To every pound of fruit, weighed after being pared, allow one pound 
 of loaf sugar and one-quarter of a pint of water. The pines should be 
 perfectly sound, but ripe. Cut them into rather thick slices, as the fruit 
 shrinks in boiling; pare off the rind carefully, that none of the pine be 
 wasted, and in doing so notch it in and out, as the rind cannot be 
 smoothly cut' without great care. Dissolve a portion of the sugar in a 
 preserving pan with one-quarter of a pint of water; when this is melted, 
 gradually add the remainder of the sugar, and boil until it forms a clear 
 
PRESERVES, SPICED FRUPPS, JELLIES AND JAMS. 377 
 
 syrup, skimming well. As soon as this is done put in the pieces of pine 
 and boil well for one-half hour, or until it looks very transparent. Put it 
 into pots, cover down when cold and store away in a dry place. 
 
 Mrs. S. Ament. 
 CITRON PRESERVE. 
 
 Peel and seed with great care. Cut into pieces about three to four 
 inches in size. Place citron over the fire in preserving kettle, after cover- 
 ing it with water. Cook until it can be pierced with a straw. Skim it out 
 upon a platter and add sugar in proportion of one and one-half pounds to 
 each pint of juice. (Two full coffee-cupfuls of sugar equal one pound.) 
 Cook this juice until the scum quits rising. Then put citron back and boil 
 till clear, over one hour. Take citron out and boil clear juice fifteen 
 minutes. Slice into the juice three lemons to each four quarts of citron, 
 boiling till the time is up: fifteen minutes. Use lemon peel and juice 
 removing only the seeds. When you turn citron into the bottles make 
 them half full of fruit and fill them up with the hot juice, fastening them 
 up while hot. Put a spoon into each jar while putting in fruit and set a 
 napkin wet in cold water under the jars while filling. 
 
 Annie R. White. 
 PRESERVED PEAR5. 
 
 If the seckle pear can be obtained select that on account of its size 
 and flavor but if not to be had then any other pear will answer. Pare off 
 the peeling with a thin knife so as not to waste the fruit. If a seckle leave 
 it whole; if another variety, separate it in halves. Make a syrup of sugar 
 and water, using three-fourths of a pound of sugar to every pound of 
 fruit to be preserved and one cupful of water to a pound of sugar. Drop 
 in the fruit and carefully cook. Just before taking from the stove drop 
 in a few whole cloves, about two to every pear. Cloves are a great addi- 
 tion as they help bring out the flavor of the pear. Mrs. R. A. 
 
 TO PRESERVE WATERMELON RIND. 
 
 Same as Citron. 
 
 TO PRESERVE BERRIES WHOLE. 
 
 Take the fruit when not over-ripe, pick over carefully, wash and put in 
 glass jars, filling each one about three-fburths full. Make a syrup of a 
 pound of granulated sugar and one cupful of water for every one and one- 
 half pounds of fruit and let it boil slowly fifteen minutes. Pour syrup into 
 the jars over the berries, filling them up to the top; then set the jars in a 
 boiler of cold water with a generous amount of straw or excelsior in the 
 
378 PRESERVES, SPICED FRUITS, JELLIES AND JAMS. 
 
 bottom of the boiler to prevent the cans from falling against each other. 
 Place on the stove and let the water boil until the fruit becomes scalding 
 hot; add more syrup as the fruit settles. Now take out of the cans and 
 seal tight. If these directions are followed the fruit will keep for years. 
 
 Mrs. a. Peters. 
 PRESERVED CHERRIES. 
 
 Select the large cherries, remove the stems and stone them carefully. 
 To each pound of fruit allow one pound of cherries. Put fruit in granite 
 pan and pour over them the sugar. Stir up and let stand over night to 
 candy. In the morning put all into the preserving pan, place on the stove 
 and boil gently until the cherries look clear, skimming off the scum as it 
 rises. When the cherries have become quite clear, remove the pan from 
 the stove and seal. Keep in dry dark closet. Theresa Harrington. 
 
 PRESERVED EGG PLUHS. 
 
 Take two pounds of sugar for every three pounds of plums; wash the 
 plums and drain; put the sugar on a slow fire in the preserving kettle, 
 with as much water as it will melt and let simmer slowly; prick each plum 
 with a needle and place in cans and in boiler of cold water (see How to 
 Preserve Berries Whole), pour over the syrup and cook till the skins 
 break and you feel they are thoroughly heated. As they settle add more 
 syrup. Seal while hot. D. Hall. 
 
 CALIFORNIA PRESERVED PRUNES. 
 
 Wash four pounds of prunes and place in a granite pan over the fire 
 with enough water to cover; set the pan over a slow fire and cook slowly 
 until the fruit is tender, then remove, and pass through a sieve. To each 
 pound of the pulp add three-fourths of a pound of sugar; make a syrup 
 of the sugar with a little water and add the pulp. Boil for fifteen min- 
 utes. Seal. Minerva Allison. 
 
 PRESERVED NECTARINES. 
 
 (Florida Recipe.) 
 
 Pare, halve, stone and weigh the nectarines. Steam till tender. 
 Make a syrup of three-fourths of a pound of sugar to every pound of 
 fruit. Put sugar in granite pan, "add just enough water to dissolve it and 
 let slowly come to a boil. Add the fruit. Let come to a boil and with 
 wooden spoon turn over the fruit. Put on top of stove and simmer slowly 
 two hours. Set away to cool. Next day heat up syrup again to boiling 
 point, add the fruit and when thoroughly heated seal. Julia J. 
 
PRESERVES. SPICED FRUITS, JELLIES AND JAMS. 379 
 
 PRESERVED PEACHES. 
 
 Select the yellow red-cheeked ones if possible (skin same as tomatoes, 
 by pouring on boiling water then thrusting them in cold water and sep- 
 arate in halves). Proceed as for preserved cherries only using three- 
 fourths of a pound of sugar to every pound of fruit. Minerva Goss. 
 
 SUN PRESERVED GOOSEBERRIES. 
 
 Put into a quart pan six pounds of gooseberries with two pounds of 
 sugar sprinkled over them and set the pan on the fire. Stir carefully; 
 when the juice commences to come out take off the pan. Repeat this 
 process for two days more; the second and third day add one pound of 
 sugar, then take the gooseberries out of the syrup. Place on platters, 
 boil the syrup till thick and pour over the fruit; place them to dry in the 
 sun. In two days seal. Miss C. 
 
 PRESERVED RED GOOSEBERRIES. 
 
 They must not be picked until they are fully ripe. For each quart of 
 the fruit take one-quarter of a pound of sugar and one gill of water. Boil 
 together until a thick syrup, then put in the fruit and boil gently for fif- 
 teen minutes. Next put them into small stone jars. When cold, cover 
 them close. Keep them for making tarts or pies. Candace G. 
 
 FIG CONSERVE. 
 
 Figs preserved with lemon juice and ginger, pickled and spiced, make 
 a delicious conserve. If the dried fruit is used the figs should be steamed 
 first. F. E. P. 
 
 TOMATO PRESERVES. 
 
 Take as many sound red or yellow, plum-shaped tomatoes as desired 
 
 to preserve, and weigh them. Wash and prick with a needle to prevent 
 
 their bursting. Put the same number of pounds of sugar as of tomatoes 
 
 over them. Let them stand over night. Next morning add enough 
 
 water to cover them. Boil slowly until the fruit is clear and syrup is 
 
 almost jellied. Before taking up add to each pound one lemon sliced. 
 
 Leone Dickerson. 
 TOMATO FIGS. 
 
 Select small-sized, ripe tomatoes, either the red or yellow; scald and 
 peal. To nine pounds of tomatoes add four pounds of brown sugar; cook 
 slowly in the sugar without water till they are thoroughly preserved; then 
 take out, spread on plates and dry in the sun. Pack them in layers with 
 sugar sprinkled between. Tillie Barker. 
 
380 PRESERVES, SPICED ERC//TS, JELLIES AND JAMS. 
 
 GINGER PEARS. 
 
 Six pounds of sugar, eight pounds of pears pared, one pint of water, 
 one-eighth of a pound of preserved ginger, grated peels of two lemons 
 with the juice of one. Boil four hours. R. Mattison. 
 
 PRESERVED PIPPINS. 
 
 Twelve pounds of apples pared, cored and quartered, six pounds of 
 sugar, one quart of water; make syrup of sugar and water; drop apples 
 in this syrup and cook until tender; cloves and lemon peel may be added; 
 stew till clear and seal. Amy Collins. 
 
 CONSERVE OF ROSES. 
 
 Gather each morning the roses which blossomed the day before, and 
 after picking out the insects, stems, and calixes, throw the leaves into a 
 jar with layers of powdered loaf or crushed sugar; do this while the roses 
 last, crowd the jar full, and cover it very close. A very nice article is 
 thus made to put into cakes, puddings, etc. H. E. S. 
 
 SUN PRESERVED STRAWBERRIES. 
 
 (Excellent.) 
 
 For every pound of fruit use a pound of sugar. Put the berries with 
 sugar over the fire in a granite kettle, bring to a boil slowly. Turn over 
 with wooden spoon. Cook one hour carefully. Take them out carefully 
 with a skimmer. Put on platters; boil the juice a few minutes longer and 
 pour over the fruit. Put in sun to dry, cover with netting during day and 
 oilcloth at night. In a couple of days they will be ready to seal. 
 
 lONE. 
 STRAWBERRIES PRESERVED IN THE USUAL WAV. 
 
 Follow directions as above, only instead of putting in sun to dry seal 
 while hot. Ione. 
 
 PRESERVED GRAPES. 
 
 Select grapes that are fresh, ripe and sound. Pick off the stalks and 
 weigh. To every pound of grapes allow three-fourths of a pound of sugar. 
 Squeeze the pulp out of the skins in one bowl, putting the skins into 
 another. Put the pulp into a granite pan and heat sufficiently so as to 
 pass through a sieve, rejecting the stones; make syrup of the sugar adding 
 just enough water to dissolve it. Put the pulp of the grapes into it and 
 boil for five minutes, then let it cool, and seal. Alice Harper. 
 
PRESERVES, SPICED FRUITS, JELLIES AND JAMS. 381 
 
 PRESERVED LEMONS. 
 
 Select moderately thick-skinned lemons, cut into halves and with a 
 glass lemon-squeezer abstract the juice and save. Scrape out all the pulp 
 throwing it away. Slice the peels in circles. Put them in cold water, 
 leaving them for a day, changing the water four times, then put them 
 into a saucepan with more cold water and boil slowly until tender. Pre- 
 pare a syrup, using about two pounds of sugar and one pint of water to 
 each pound of peel, adding the juice of one lemon to every pound of fruit. 
 Skim and let cool. Now put in the peels and boil for one-half hour. Seal. 
 
 Minnie Rush. 
 
 CURRANT COnPOTE FOR WINTER USE. 
 
 Pick red currants from their stems, wash, drain and put one-half of 
 them into a preserve dish. Press out the juice from the other one-half; 
 mix in as much sugar as will be required to make a syrup, keeping it hot 
 till the sugar is dissolved. When slightly cooled stir in the whole cur- 
 rants. Heat and seal. Caterer. 
 
 PRESERVED ORANQE PEEL. 
 
 Weigh the fruit before paring and allow sugar, pound for pound. 
 Peel the oranges very carefully and cut the rind into narrow shreds. 
 Boil until tender, changing the water twice and filling up with hot from 
 the kettle. Squeeze the strained juice of the orange over the sugar. Let 
 this heat to a boil, put in the shreds and boil twenty minutes. Lemons 
 can be done in the same manner. Mrs. J. A. Hayden. 
 
 LEMON BUTTER. 
 
 Three cupfuls of sugar, whites of three eggs and yolk of one, beaten; 
 one and one-half cupfuls of butter; grate the yellow off of four lemons; 
 then squeeze in the juice and cook twenty minutes in double boiler. Put 
 in jar. Mina Parish. 
 
 APPLE BUTTER. 
 
 Fill a preserving pan with apples that have been peeled, quartered 
 and cored. Add a slight flavoring of cloves, allspice and cinnamon. 
 Cover with good cider, and boil slowly, stirring from time to time with a 
 wooden spoon until the whole becomes a dark-brown jam, with only juice 
 sufficient to keep it soft and buttery. Remove it from the fire and place 
 in well-covered jars and in a few weeks it will be ready for use. It makes 
 an excellent substitute for butter and is very wholesome for children. 
 
 Mrs. Henry Specht. 
 
382 PRESERVES, SPICED FRUITS, JELLIES AND JAMS. 
 
 PLUM BUTTER. 
 
 Select sound plums, scald till they crack open. When cool put 
 through a colander; measure the pulp and add three-fourths of a pound 
 of sugar to each quart of piilp. Season with any spice desired. Boil well 
 two hours. A. Schemer. 
 
 PEACH BUTTER. 
 
 Pare ripe peaches, remove stones and put peaches in a kettle with suffi- 
 cient water to boil them soft, then put through a colander. To each quart 
 of pulp add one and one-half pounds of granulated sugar. Boil very 
 slowly one hour. Stir often so they will not burn. When done season 
 slightly with cloves, allspice and cinnamon. T. Benedict. 
 
 CHERRY BUTTER. 
 
 (Fine.) 
 
 Wash and stem the cherries, boil until soft, then rub through a 
 colander; to each pint of pulp add a pint of sugar; boil until thick; can or 
 keep in closely covered jars. Mrs. C. Preston. 
 
 CURRANT SYRUP. 
 
 (For Flavoring and Coloring.) 
 
 Place the required quantity of fresh, ripe, red currants in a granite 
 bowl and mash them with a wooden masher; cover the bowl and let stand 
 for three hours. Strain through a woolen bag, measure juice and put into 
 a granite boiler with a pint of sugar to each pint of juice. Boil until 
 reduced to a clear syrup keeping it well skimmed; then take off the fire 
 and leave until cold. Pour into small bottles and pour on top of each 
 bottle a little oil, to preserve it. Put bottles in an upright position in a 
 dry cupboard. Minnie. 
 
 RASPBERRY SYRUP. 
 (For Flavoring and Coloring.) 
 
 Put as many quarts of raspberries into a granite saucepan as desired, 
 press gently, sprinkle with little sugar and let remain a good half day. 
 Pass the juice through a muslin bag, measure, and pour it into a preserv- 
 ing kettle and to each cupful of the juice add four ounces of sugar; boil 
 until the juice commences to thicken, skimming frequently. Let cool and 
 then put into bottles. Cork and seal; let stand in a dry place until 
 wanted. Alice Yeomans. 
 
 STRAWBERRY SYRUP. 
 (For Flavoring and Coloring.) 
 
 Put five quarts of clean ripe strawberries into a bowl, pour over them 
 five quarts of cold water in which two ounces of tartaric acid have been 
 mixed and let stand over night. Strain off the juice through a muslin 
 
PRESERVES, SPICED FRUITS, JELLIES AND JAMS. 383 
 
 bag and for each pint use one pound of loaf sugar. Boil ten minutes, 
 skim frequently and pour the syrup into bottles, cork and dip the nozzle 
 in melted paraffine. Keep in a dry tight cupboard. Tillie Cary. 
 
 SYRUP OF LEMONS. 
 
 (For Flavoring.) 
 
 Clarify three pounds of lump sugar, then pour into this syrup while 
 at weak candy height and boiling, the juice of eighteen lemons and the 
 peel of three, grated. Boil together four minutes, strain through fine 
 muslin and bottle. When it is cold, cork for future use. This syrup is 
 now ready for lemonade, punches, ices, jellies, etc. 
 
 Mrs. Maria Woodhouse. 
 
 PRESERVED FRUIT JUICE. 
 
 If put up in the following manner the juice of any fruit may be kept 
 for flavorings by putting it in glass cans and sealing it. Mash the fruit, 
 strain through a muslin bag and press so as to extract as much of the juice 
 as possible. Put it in a pan with one and one-half pounds of sugar 
 to each pint. Fill glass cans with the syrup, cover them and set in cold 
 water and boil for one-half hour. Leave the jars in the water until cool, 
 then seal. Miss J. Woodhull. 
 
 CURRANT JAM. 
 
 Wash, stem and mash red or white currants. Use one pound of sugar 
 to one pound of fruit. Put the fruit and one-fourth of the sugar into a 
 granite kettle; stir and when it boils add balance of sugar. Let it boil till 
 very thick. Putting in only a little sugar at a time prevents the currants 
 from becoming hard. Lettie Sprague. 
 
 DATE JAn. 
 
 To every pound of dates, use one-half the quantity of sugar and one 
 cupful of water. Remove the stones, put over the fire and cook until 
 thick. Place in deep glasses. Stir so as to prevent burning. 
 
 Pearl Weeks. 
 ORANGE JAn. 
 
 Slice one dozen oranges, remove seeds and let stand over night in 
 three quarts of water. Add six pounds of sugar. Boil till thick. Seal. 
 
 Miss J. C. Higbie. 
 RAISIN JAM. 
 
 Wash and seed one pound of raisins; put them on to cook with one- 
 half pound of sugar and one cupful of water. Cook until thick. Nutmeg 
 may be added if desired. . May Somers. 
 
384 PRESERVES, SPICED ERC/PfS, JELLIES AND JAMS. 
 
 JAM OF GREEN GAGES. 
 
 Put ripe green gages into a kettle with very little water and let them 
 stew until soft, then rub them through a sieve or colander, and to every 
 pint of pulp put one pound of white sugar powdered fine; then put it in a 
 preserving kettle over the fire, stir it until the whole is of the consistency 
 of jelly, then take it off; put the jam into small jars or tumblers, and cover 
 as directed for jelly. Any sort of plums may be done in this manner. 
 
 Mrs. Sophia Doty. 
 STRAWBERRY JAM. 
 
 Mash the strawberries and for each cupful of berries allow a cupful 
 of sugar. Boil one-half hour and seal in jars. Lizzie. 
 
 FIG JAH. 
 
 Take two pounds of figs, chop fine and cook with one pound of sugar 
 and two cupfuls of water until thick; place in glasses and seal. 
 
 Mrs. Grace Carpenter. 
 DAMSON JAM. 
 
 This is a fine jam for winter use, in tarts, roly-polys, etc. Gather the 
 fruit on a dry, hot day. Pick over with great care, rejecting all that is 
 blemished. Stone the fruit, weigh it, and allow three-quarters of a pound 
 of loaf sugar to every pound of damsons. Place the fruit and sugar in 
 preserving kettle (porcelain lined). Stir gently until the sugar is thor- 
 oughly dissolved and carefully skim. After it commences to simmer all 
 over alike boil it one hour. Stir it continually, as it sticks and burns 
 quicker than most fruits, and that will give the jam a bitter flavor. When 
 the jam is firm and the juice is set, it is done. Remove from the fire, put 
 into small jars, cover it down, when quite cold, with oiled papers, and 
 store it away in a dry place. Lottie McPhelan. 
 
 GREEN RHUBARB JAH. 
 
 Take one and one-half pounds of green rhubarb, one pound of loaf 
 sugar, the thin rind of one-half of a large lemon, one-quarter of an ounce 
 of bitter almonds and a little ginger. Wipe the rhubarb quite dry, cut it 
 in pieces two inches long and put it into a preserving pan with the sugar 
 broken small; the rind of the lemon must be cut very fine and the 
 almonds blanched and divided. Boil the whole well together, stirring and 
 skimming frequently, and when nearly done stir in the ginger. Young 
 rhubarb will take about three-quarters of an hour but if old it must be 
 boiled one and one-half hours. This preserve should be of a green color 
 and will be found a very good substitute for greengage jam, resembling 
 it very closely. Fanny Rice. 
 
PRESERVES, SPICED FRUITS, JELLIES AND JAMS. 385 
 
 GRAPE JAn. 
 
 Pulp the grapes. Put pulps on over the fire; use no water. After 
 they begin to boil let them continue to boil gently one-half hour. Then 
 strain them through a fine colander, so as to remove allthe seeds. Then 
 put pulps and skins into the kettle, adding two pounds of sugar to each 
 three pounds of fruit. Cook this one hour, skimming constantly. Then 
 fill the jars full, as for citron, never forgetting the rubbers. 
 
 Mary Cordingly. 
 RIPE RHUBARB JAM. 
 
 Select fresh red rhubarb. The color red shows that it has grown in 
 the sun and is much finer; cut in pieces one inch long, take sugar pound 
 for pound. Cook together and let stand all night. In the morning pour 
 off the syrup and boil it until it begins to thicken. Put in the rhubarb 
 and heat. Ready for use. Alice McCarty. 
 
 Jellies. 
 
 HOW TO MAKE MOST KINDS OF JELLY. 
 
 Place the fruit, currants, grapes, etc., in a porcelain kettle with just 
 enough water to prevent burning. When thoroughly scalded strain 
 through a flannel bag, using as much sugar as juice by measurement, place 
 juice on stove alone and boil ten minutes. Add the sugar and boil ten 
 minutes longer. Pour into small dishes. Cover with buttered writing 
 paper and tie down with heavy paper, or instead of the buttered paper 
 melted parafifine may be used. Caroline. 
 
 APPLE JELLY. 
 
 Select sound, red, fine-flavored apples not too ripe; wash, wipe and 
 core; place in a granite kettle cover with water and let cook slowly until 
 the apples look red. Pour into a muslin bag and drain; return juice to a 
 clean kettle and boil one-half hour; skim. Now measure and to every 
 pint of juice allow a pound'of sugar; boil quickly for ten minutes. Red 
 apples will give jelly the color of wine while that from light fruit will be 
 like amber. Margaret McNolty. 
 
 GREEN GRAPE JELLY. 
 
 Select grapes that are just beginning to turn. Pick off the stems 
 and wash in cold water. Now add one cupful of water to nine pounds of 
 fruit. Stew until soft. Strain without squeezing through a muslin bag. 
 
38G PRESERVES, SPICED FRUPrS, JELLIES AND JAMS. 
 
 Return to fire, let come to a boil and skim. To every cupful of juice add 
 a cupful of sugar; boil twenty minutes; pour into glasses. 
 
 Mrs. T. Winchester. 
 RIPE GRAPE JELLY. 
 
 Take ripe (but not too ripe) grapes, put them into a saucepan and 
 bruise them gently until the juice flows freely. Strain, without squeezing 
 them, two or three times through muslin and, when clear, boil the juice 
 rapidly for twenty minutes. Add a pound of loaf sugar to each pound of 
 juice and boil till a little put on a plate will set. Put the jelly into jars 
 and cover with buttered paper and afterwards with writing paper. 
 
 Lulu Bailey. 
 GREENING JELLY. 
 
 Take greening apples, wash, quarter and core, but do not pare them. 
 Cook until soft with one tumblerful of water in a granite pan; then put 
 the apples in flannel bag and suspend over earthen dish and let drain 
 several hours but do not squeeze. To one pint of juice add one pound of 
 sugar; boil twenty minutes; then pour into jelly glasses. Mamie Betts. 
 
 ASTRAKHAN JELLY. 
 
 Fill a two-quart granite dish with alternate layers of pared and sliced 
 apples and sugar. Bake three hours, closely covered. This is delicious 
 and should turn out a solid pink jelly. Miss Lillie Wheeler. 
 
 QUINCE JELLY. 
 
 Do not pare but polish quinces smooth with a flannel cloth. Cut in 
 small pieces, core and put all in a kettle. Pour over cold water to cover 
 and boil until soft. Pour all into a flannel bag and hang up to drain care- 
 fully, pressing occasionally to make the juice run more freely. To one 
 pint of the juice add three-fourths of a pound of sugar and boil fifteen 
 minutes. Pour into tumblers. Elsie Mackenzie. 
 
 QUINCE AND APPLE JELLY. 
 
 Tart apples to which have been added the cores and paring of quinces 
 make a delightful jelly. Make as apple jelly. Margaret McNolty. 
 
 RED PEPPER JELLY. 
 
 Chop ripe red peppers and place in a granite pan and set in a kettle 
 of cold water over a hot fire. Let boil until the juice is entirely extracted. 
 To every pint of juice allow a pound of sugar and boil until it thickens. 
 Put in small tumblers. Fine for cold meats. Lulu Jenkins. 
 
 \ 
 
PRESERVES, SPICED FRUPPS, JELLIES AND JAMS. 387 
 
 ASPIC JELLY. 
 
 Put a knuckle-bone of veal, a knuckle-bone of ham, a calf's foot, four 
 cloves, stuck into one large onion, one large carrot and a bunch of savory 
 herbs, into two quarts of water, and boil gently until it is reduced rather 
 more than one-half. Strain and put aside to cool. Carefully remove 
 every particle of fat or sediment, and place the jelly in a saucepan with a 
 glass of white wine, a tablespoonful of best cider vinegar, salt and pepper 
 to taste, and the whites of two eggs. Keep stirring until it nearly boils, 
 which may be known by its becoming white, then draw it to the side of 
 the fire and simmer gently for one-quarter of an hour. Put on the cover, 
 let it stand to settle, and strain through a jelly bag two or three times if 
 necessary, until it is quite clear. Put it into a mold which has been 
 soaked in cold water. Mrs. Kate Bullard. 
 
 ICELAND MOSS JELLY FOR INVALIDS. 
 
 Wash four ounces of Iceland moss in warm water and having drained 
 it set it over the fire in a quart of cold water. Stir until it boils, when it 
 should be covered up and allowed to simmer for an hour. Add four 
 ounces of sugar, a gill of sherry, the juice of two lemons, the rind of one- 
 half of a lemon and the white of an egg whisked with one-half gill of cold 
 water; stir the jelly until it boils and strain through a flannel bag. This 
 moss is efficacious in cases of debility and chest complaints, but its bitter 
 taste renders it disagreeable to some. L. Irish. 
 
 ORANGE JELLY. 
 
 Use the juice and rind of two oranges, one-half teacupful of sugar, 
 
 enough water to dissolve one and one-half teaspoonfuls of gelatine. Boil 
 
 ten minutes. Spread between the layers and frost the top if desired. 
 
 Nannie. 
 CRANBERRY JELLY. 
 
 Place in granite saucepan one quart of cranberries and one cupful of 
 water. Cook until soft and turn into flannel bag and let drain over night. 
 In the morning measure the juice and allow an equal measure of sugar. 
 Boil twenty minutes and turn into glasses. Miss McPherson. 
 
 RASPBERRY JELLY. 
 
 Heat and strain as above. To each pint of juice allow one pint of 
 sugar. Put the juice and sugar into a granite kettle, place over the fire 
 and boil until it thickens, when a little is poured on a plate; carefully 
 remove scum as it rises, pour the jelly into small glasses, cover and keep 
 in a dry place. Amanda, 
 
388 PRESERVES, SPICED FRUITS, JELLIES AND JAMS. 
 
 PLUM JELLY. 
 
 (Wild or Cultivated.) 
 
 Take plums not too ripe, put in a granite pan and set in a pan of water 
 over the fire. Let the water boil gently till all the juice has come from 
 the fruit, strain through a flannel bag and boil with an equal weight of 
 sugar twenty minutes. Mrs. Riley Carter. 
 
 CURRANT JELLY. 
 
 Currants for jelly should not be over ripe. Put them into a granite 
 pan and set in a kettle of hot water over the fire; keep the water boiling 
 until the currants are all broken. Then drain. To each pint of juice allow 
 one pound of sugar. Boil about twenty minutes. Pour into jelly glasses 
 and seal when cool. Miss R. P. Perry. 
 
 CRAB=APPLE JELLY. 
 
 Select juicy apples. Mealy ones are no good. Wash and quarter and 
 put into a preserving kettle over the fire with a teacupful of water. If 
 necessary add more water as it evaporates. When boiled to a pulp strain 
 the apples through a flannel bag, then proceed as for other jelly. 
 
 F. E. C. 
 PEACH JELLY. 
 
 Pare the peaches, remove about one-half the pits. Place in a kettle 
 with enough water to cover. Stir until the fruit is well cooked, then 
 strain, and to every pint of the juice add the juice of one-half of a lemon; 
 measure again, allowing a pound of sugar to each pint of juice. Boil and 
 put up in the usual way. Tillie Buckman. 
 
 ORANGE JELLY. 
 
 Grate the rind of six oranges and three lemons into a granite kettle. 
 Now squeeze in the juice, add one cupful of water and one-half pound of 
 sugar to each pint of juice; boil all together until a rich syrup is formed. 
 Have ready one ounce of gelatine dissolved in a pint of warm water, now 
 add the syrup, strain the jelly and pour into glasses. Mary T. 
 
 Marnidwlades. 
 
 RHUBARB MARMALADE. 
 
 To every two pounds of rhubarb add one and one-fourth pounds of 
 sugar, and one lemon cut into small pieces. Boil well together until 
 quite thick. Put in glasses and cover like jelly. W. T. M. 
 
PRESERVES, SPICED ERUPPS, JELLIES AND JAMS. 389 
 
 ORANGE MARMALADE. 
 
 Cut two dozen oranges in halves, crosswise. With a glass lemon- 
 squeezer extract the juice. Dig out the pulp and seeds, throwing them 
 away. Soak the peelings over night in salt and water. In the morning 
 rinse and boil peelings in clear water until tender, then chop and add 
 juice. Weigh and add equal quantity of sugar. Let boil thirty minutes. 
 Put in jelly tumblers and cover as you do jelly. Hilda. 
 
 TOMATO MARflALADE. 
 
 Remove the skins from a peck of tomatoes, slicing them as for the 
 table. Put them into a kettle, with a pint of sugar, and spice to taste. 
 Cook slowly till they are quite thick. Put them in a jar and pour over a 
 little vinegar. This is a nice relish with meat. Mrs. Jane Hubbard. 
 
 LEMON riARMALADE. 
 
 Peel as many lemons as you wish and take out every seed. Boil the 
 peel until very soft, add juice and pulp, with a pound of sugar to a pound 
 of lemons. Boil until thick and bottle. Mrs. Parker. 
 
 GRAPE MARMALADE. 
 
 Take sound grapes, heat and remove the seeds, then measure, and 
 allow measure for measure of fruit and sugar. Place all together in a 
 preserving kettle and boil slowly twenty-five minutes; add the juice of one 
 lemon to every quart of fruit. Set away in jelly glasses. 
 
 C. Marion Tulley. 
 ORANGE riARMALADE— No. 2. 
 
 This delicious preserve, which requires the greatest care in prepara- 
 tion, is made chiefly of sweet oranges, when they are plentiful and in the 
 best condition. Pare the outer rind from four oranges for every dozen 
 pulped, and cut the rind up into small chips; scoop out the pulp, free from 
 seeds, and the white inner skin, weigh the pulp and rind together before 
 you put them into the preserving pan and have ready heated equal 
 weight of loaf sugar; let the pulp and peel boil one-half hour, or till the 
 chips are tender, then add the sugar and let it boil fifteen minutes longer; 
 then fill the marmalade pots. Mrs. D. Day. 
 
 APRICOT MARriALADE. 
 
 Peel, quarter and stone four pounds of ripe apricots and put them 
 into a preserving pan with neither water nor sugar; boil gently, stirring 
 continually, until the fruit is reduced to a pulp. Then add three pounds 
 of sugar, and a few of the kernels blanched and halved, and boil once 
 
390 PRESERlliS, SPICED FRUITS, JELLIES AND JAMS. 
 
 more. Put into jars, cover the fruit with an oiled paper and fasten over 
 each jar a piece of thin paper dipped in gum water. When dry it will be 
 light and hard. It should boil with the sugar, twenty minutes. 
 
 Mrs. a. Place. 
 ASTRAKHAN flARMALADE. 
 
 Peel one dozen apples into small bits; put a piece of butter in a sauce- 
 pan, with a small stick of cinnamon, the peel of a lemon, one-fourth of a 
 pound of sugar and one-half cupful of water. Cover and cook for twenty- 
 five minutes, watching that it does not burn; when dry take out the cinna- 
 mon and lemon peel and beat thoroughly with a spoon to have it smooth, 
 doing this on the hot fire so the apples thicken more and more until per- 
 fectly firm. Pour into glasses and cover. Ione. 
 
 MIXED MARMALADE. 
 
 (Unsurpassed.) 
 
 Take equal quantities of white apples, yellow pears and white plums; 
 pare and cut in small bits, stew in a little water till tender, then strain 
 through a hair sieve. Now weigh the pulp and add to it, its own weight in 
 sugar. Put on the stove and cook carefully three hours in a thick-lined 
 granite kettle. Stir often the first two hours and continually the last 
 hour. It is hard to make because it is easily burned but it always pays for 
 the trouble. When thick turn into shallow pans and tie down. When 
 desired for use slice off in slices and put on plate like cheese. Hilda. 
 
 SPICED PLUMS. 
 
 Four pounds of plums, two pounds of sugar, one tablespoonful each 
 of cloves, cinnamon, mace and allspice; stone the plums, then put all 
 ingredients into a preserving kettle; cover with vinegar; boil until tender. 
 
 Mrs. Leone Hall. 
 SPICED PEACHES. 
 
 To nine pounds of peaches add five pounds of sugar and a pint of 
 vinegar. Stick one clove into each peach, prick with a fork and stew 
 until tender. Lay in a jar and pour over them the boiling syrup. Let 
 them stand twenty-four hours, pour off the syrup, scald and pour again 
 over the fruit. Seal in cans. Amy Curtis. 
 
 SPICED TOMATOES. 
 
 Take sound, ripe tomatoes; peel them; cut them through the center 
 across the cells; remove the seeds with a sharp-pointed knife into one dish 
 and put the fieshy halves into a colander cells down, to drain. For twelve 
 
PRESERVES, SPICED FRUITS, JELLIES AND JAMS. 391 
 
 pounds of prepared fruit, put into a porcelain kettle one quart of best 
 cider vinegar, three pounds of brown sugar, one ounce each of whole 
 cloves, whole allspice and broken cinnamon. Put in also the juice drained 
 from the tomatoes and as much of the pulp as may be separated from the 
 seeds through a fine sieve. Let them come to a boil; then add all, or all 
 by parts, of the tomatoes — according to the size of the kettle — and let 
 them boil just five minutes. Skim them out into a common stone crock, 
 then boil the syrup down to a richness and turn it on the fruit in the 
 crock. Let it cool, and set it away for use. It will be very good, but not 
 so nice, without removing the seeds, which is the most troublesome part 
 of the work. Mrs. M. Grant. 
 
 SPICED CURRANTS. 
 
 Wash and pick five pounds of red currants, add two tablespoonfuls of 
 allspice, three pounds of granulated sugar, one pint of cider vinegar and 
 one tablespoonful of powdered cloves and one tablespoonful of cinnamon. 
 Stew gently for three hours. R. Eaton. 
 
 SPICED GOOSEBERRIES. 
 
 Four quarts of gooseberries, three pounds of brown sugar, one pint of 
 cider vinegar, one teaspoonful each of ground cinnamon, cloves and nut- 
 meg. Boil rather slowly until fruit is thoroughly cooked. Seal. 
 
 C. M. M. 
 
c 
 
 ANNED FRUITS ^ ^ 
 
 and VEGETABLES 
 
 THERE are many methods to pursue in canning fruit. The main 
 point is to see that the fruit is sound and of a good flavor; that the 
 cans are sweet and the rubbers neither dry nor brittle and finally that the 
 tops are screwed down air-tight. A good way to test the latter is to turn 
 the can after it is filled bottom-side up to cool. If no juice escapes, you 
 can feel sure that it is air-tight. 
 
 A-i METHOD OF CANNING FRUIT. 
 
 I give herewith the best method I have in my long experience ever 
 known in canning fruit. It is not a new method but the "tried and not 
 found wanting," is the best guide to follow, whether in canning fruit or in 
 doing anything else in life. Make a syrup of one-half pound of granu- 
 lated sugar and one-half cupful of water for every pound of fruit (less sugar 
 may be used, if desired). Put the sugar in a granite kettle, poiir on the 
 water and let it dissolve. When dissolved put on the stove and boil 
 slowly ten minutes. Watch to see that it does not burn. (If it needs 
 clarifying see method on first page of "Preserved Fruits.") Now, while 
 the sugar is being syruped get the fruit ready. First wash thoroughly the 
 cans, rubbers and tops, fill the cans with the fruit within three inches of 
 the top and stand them in the boiler leaving off the tops, putting on the 
 bottom of the boiler some straw, excelsior or old cloths, so as to avoid 
 the cans tumbling against each other and spilling their contents; then fill 
 the boiler with cold water up to within one-quarter of the top of the cans. 
 Now set on the stove and let the fruit gradually heat, putting in from 
 time to time the amount of syrup allowed for each pound of fruit. Let 
 water in boiler come to a boil and then cook until the fruit is thoroughly 
 heated. Fill to top with syrup. Screw on the top and take boiler off the 
 stove and let stand till nearly cold, then turn cans bottom-side up to see 
 that no juice escapes. If none, the cans are air-tight and the fruit will be 
 perfect and as nice in five years as in six months. Try it. 
 
 Mrs. Mary Clark. 
 
 METHOD FOR CANNING VARIOUS FRUITS. 
 
 The simplest and most satisfactory cans to use are of glass, with glass 
 or granite top. Fill them by means of a funnel, just fitting into the neck 
 
 393 
 
CANNED FRUITS AND VEGETABLES. 
 
 303 
 
 of the jar, so that no fruit will be wasted. The fruit should be perfectly 
 fresh and sound and carefully picked over so that no ill flavor will impair 
 its quality. The following formula is simple: 
 
 Time 
 Boiling 
 Minutes. 
 
 Cherries . . 
 Raspberries . 
 Blackberries . 
 Plums . . . 
 Whortleberries 
 Peaches, whole 
 Peaches, halved 
 Pears, whole . 
 
 5 
 6 
 6 
 
 ID 
 
 5 
 
 15 
 
 8 
 
 30 
 
 Sugar to 
 
 Quart 
 Ounces. 
 
 6 
 
 4 
 
 6 
 >^lb. 
 V^■ 
 
 4 
 
 4 
 4 to 6 
 
 Pears, halved . 
 Pineapple, sliced 
 Ripe currants 
 Grapes , . . 
 Tomatoes . . 
 Gooseberries . 
 Quinces, sliced 
 
 Time 
 Boiling 
 Minutes. 
 
 20 
 
 15 
 
 6 
 
 10 
 
 20 
 
 8 
 15 
 
 Sugar to 
 Quart 
 Ounces. 
 
 8 
 
 o 
 
 8 
 
 10 
 
 In canning peaches, if two or three are put in without removing the 
 pits, a bitter almond flavor will pervade the whole can. 
 
 Place a very wet hot cloth in the pan; set the jar on this, having 
 rinsed them first in hot and then in cold water, place in it a silver spoon, 
 put in the funnel and a cupful of syrup, then fill with fruit to the top. 
 Remove the spoon and set the jar where no draft of air can strike it. 
 Cover the fruit with syrup. In ten or fifteen minutes the contents of the 
 jar will have cooled and settled some, and they will be ready to seal. Fill 
 to the top with syrup or hot water; put on the top. When the jars are 
 cold the top should be tightened again and set away in a cool, dark place. 
 Some put a circular piece of paper on top of the jar before putting the 
 cover on and think this prevents the mold that sometimes forms over the 
 fruit. But if the cans stand till partially cool, and are then filled before 
 being sealed, no mold will form. Julia Stevenson. 
 
 WOLVERINE METHOD OF CANNING STRAWBERRIES. 
 
 It is generally conceded that strawberries are the hardest fruit to keep 
 we have. I suppose it is due to the amount of acid they contain and the 
 season of the year in which they ripen. My method has never failed me. 
 Try it: 
 
 Select sound, fresh berries. Pick them over carefully and if neces- 
 sary wash, but drain thoroughly and put them at once in the preserve 
 kettle. To each pound of fruit add three-fourths of a pound of sugar; let 
 them stand two or three hours, till the juice is drawn from them; pour the 
 juice into the kettle and let them come to a boil, removing the scum which 
 rises; now put in the berries; thoroughly scald, yes, even boil ten minutes, 
 
394 CANNED FRUITS AND VEGETABLES. 
 
 then put them in hot jars and seal while boihng hot. Turn can bottom- 
 side up; if no juice escapes they will keep well. Mary Bornes. 
 
 CANNED RASPBERRIES. 
 
 (Illinois Recipe.) 
 
 Take two pounds of berries to one pound of sugar. Stir in sugar 
 before putting on the stove. Let them come to a good boil, then seal in 
 glass jars. Mrs. L. Gregory. 
 
 CANNED GRAPES. 
 
 (Michigan Recipe.) 
 
 Strange that so many have trouble canning grapes. I ask you to try 
 my recipe: Squeeze the pulp from the skin; boil the pulp in one kettle, 
 and the skins in another kettle, putting only a little water on each. 
 When the pulp seems tender put through a colander, removing the seeds; 
 now add the skins when tender, with the water in which they boiled and 
 a large cupful of sugar for a quart of pulp and juice; boil ten minutes, 
 stirring often, and can. M. C. Miller. 
 
 CANNED PEACHES. 
 
 (California Recipe.) 
 
 Make a syrup of one-half pound of sugar and one-fourth of a cupful 
 of water to every pound of fruit. Select large ripe yellow or white 
 red-cheeked peaches; pare and divide in halves, take out stones from most 
 of them; leave one now and then for the flavor. When ready drop them 
 in the syrup and boil ten minutes. Seal while hot. 
 
 Mrs. Martha Thompson. 
 
 CANNED PINEAPPLE. 
 
 (Florida Recipe.) 
 
 Select sound fruit, pare and pick out the eyes, cut in thin slices cross- 
 wise. Dig out center and tie in muslin bag and add to syrup; make syrup 
 of three pounds of sugar and three pints of water to every seven pounds 
 of fruit; boil syrup five minutes and skim, taking out muslin bag with 
 cover. Now add the fruit and let it boil five minutes; have cans hot, fill 
 and close up as soon as possible. As the cans cool, keep tightening up. 
 
 Mrs. C. I. Berry. 
 
 CANNED PINEAPPLE. 
 
 (Uncooked.) 
 
 One dozen pineapples; take out eyes, chop fine; to every pound of 
 fruit one pound of sugar; put all together in large crock; let stand twenty- 
 four hours, stirring occasionally. Fill your jars; screw down tight. 
 
 Sarah Fuller. 
 
CANNED FRUITS AND VEGETABLES. 395 
 
 CANNED FRUIT JUICES. 
 
 Many times it becomes desirable to use the juices of fruits for color- 
 ing and flavoring and by putting these up in the fruit season they are 
 always ready. Select sound ripe fruit, press out the juice, and strain 
 through a flannel bag. To each pint of juice add one cupful of white 
 granulated sugar. Put in a granite kettle, bring it to the boiling point and 
 can while hot in small glass cans. Seal tight. Keep in dry dark place. 
 Under the head of "Preserves" will be found several methods of preserv- 
 ing these juices for winter use. Mary Bitner. 
 
 CANNED MINCEMEAT. 
 
 Mincemeat pies are so enjoyed by many people that they ask for them 
 at all seasons of the year. I give here a recipe for canning mincemeat 
 that, when opened, one, two, or three years later, it is found to be as good 
 as when freshly made. Make and season the mincemeat (see Chapter, 
 "Pies, Pastry, Etc.") and heat very hot, packing in glass jars and setting 
 away in a dry, dark and cool place. One quart can will hold enough for 
 two pies. Marion C. Howitt. 
 
 CANNED BOILED CIDER. 
 
 I was trained in girlhood to think that mince pies and fruit cake with- 
 out boiled cider were unfit to eat. Many of the modern cooks use brandy 
 instead but as I am a temperance advocate I still cling to the good 
 boiled cider mince pie made by my grandmother. To enable one to have 
 this at all times I herewith give my recipe for keeping it the year round. 
 Place ten quarts of sweet cider in a granite kettle over the fire, boil it 
 slowly until reduced to two quarts, carefully watching it that it does not 
 burn; turn into glass jars while hot and seal tightly. Set away in dark 
 dry closet. Auntie Brower. 
 
 CANNED PLUMS. 
 
 (California Style.) 
 
 Canned plums are much nicer when peeled. To peel them, pour on 
 boiling hot water and let them slightly scald. When skins begin to 
 break, pour off water and peel. Have ready a syrup made in the propor- 
 tion of one pound of sugar to every four pounds of fruit and just enough 
 water to dissolve sugar. When all the plums are ready put them in the 
 hot syrup and cook five minutes. Seal at once. Mrs. M. Butler. 
 
 CANNED BLACKBERRIES AND BLUEBERRIES. 
 
 Allow sugar and treat as for raspberries. Mrs. L. Gregory. 
 
396 CANNED FRUITS AND VEGETABLES. 
 
 CANNED PEAS. 
 
 (Iowa Recipe.) 
 
 Take peas when at their best; select only those that are fresh and 
 tender. Pod and fill the cans (glass) as full as possible by shaking. When 
 no more peas will go in add enough clean cold water to fill up vacuum and, 
 screw on tops fairly tight but not as tight as you would to put away. Leave 
 room for gas to escape. Proceed to cook in cold water as described in 
 recipe headed "A-i Method for Canning Fruit," only put water entirely 
 over the can and boil three hours steady. Don't let water stop boiling 
 once. Cans may be laid flat down on sides if desirable in canning 
 vegetables as the covers are on and not off, as in fruit. Set in dry, dark 
 closet. Mrs. Mary Clark. 
 
 CANNED CORN. 
 
 Take the corn when not too hard, fresh and sweet. Split the kernels 
 lengthwise with a knife, then scrape with the back of the knife, thus leav- 
 ing the hulls upon the cob. Fill glass cans full of corn, pressing very hard 
 to get all the spaces filled up and the air crowded out. Use ten or eleven 
 medium-sized ears, to fill a quart can. Put in no water but put on top, 
 screw down and cook as described in canning peas. This method has 
 never failed me. Early June peas are the best. Mrs. Mary Clark. 
 
 CANNED TOHATOES. 
 
 Select very ripe but sound tomatoes, remove skins by pouring on 
 scalding hot water till the skins break. After removing skins put in a 
 granite kettle without water and let slowly come to a boil. When they 
 have boiled thirty minutes seal while hot, turn bottom-side up and when 
 cold set in a dry, dark room. Mrs. Ione Davis. 
 
 CANNED PUMPKIN. 
 
 Squash and pumpkin can be canned in season for spring use and 
 prove good as fresh. Take off the peel and cut up in small pieces, stew 
 until tender, then mash very fine, adding no seasoning. Have ready glass 
 cans, heated, and fill with the hot squash or pumpkin and seal; place in a 
 dark, dry closet. S. F. C. 
 
 Dried Fruits. 
 
 (Hygienic and Economical.) 
 
 The most healthful of all fruits put up for future use is the sun-dried 
 fruit. This is especially true of prunes, apricots, apples, peaches, plums, 
 
CANNED FRUITS AND VEGETABLES. 397 
 
 tigs, raisins, gooseberries, and all other berries. It requires less sugar and 
 is more healthful as well as economical. The sun cures fruit as no arti- 
 ficial heat can. 
 
 TO DRY PEACHES. 
 
 Peel the peaches, divide in halves and remove the stone; allow one 
 pound of sugar to three pounds of fruit; make a syrup of the sugar and a 
 ver)' little water; put in the peaches, a few at a time, and cook gently for 
 fifteen minutes. Take them up carefully on platters, boil the juice until 
 quite thick, pour on over the fruit and set in the sun to dry. When quite 
 dry lay them lightly in a jar with a little sugar sifted between the layers. 
 
 California Fruit Grower. 
 
 TO DRY PLUMS. 
 
 (Delaware Recipe.) 
 
 Treat in same way as the peaches only do not remove the skins; 
 simply halve and remove pits. C. F. G. 
 
 TO DRY APPLE5. 
 
 (Missouri Recipe./ 
 
 Pare, remove core, and cut in slices crosswise or cut into quarters and 
 eighths; dry partly and then pack them in jars, spreading sugar between 
 the layers. Tie down and they will keep well and be excellent for pies or 
 sauce. They may also be thoroughly sun dried without sugar and put 
 away for use. Missouri Farmer. 
 
 DRIED GOOSEBERRIES. 
 
 To five pounds of ripe gooseberries add ten pounds of sugar. Scald 
 and spread on platters; boil the syrup a little longer and pour over fruit. 
 Dr>' in the sun. M. C. P. 
 
p 
 
 ICKUErS, WIMEre-AR 
 ^ -AMD BRIME: ^ 
 
 CIDER or maple sugar vinegar should be used for pickles unless other- 
 wise called for. If the vinegar is too strong dilute with water. 
 Boil pickles, when possible, in porcelain-lined or stone vessels, never 
 in metal. 
 
 Pickles of all kinds kept in open jars should be stirred occasionally, 
 and if there are soft ones among them they should be taken out and the 
 vinegar scalded and turned back hot. If weak, new vinegar should be 
 heated and turned on instead. 
 
 CUCUHBER PICKLES FOR WINTER USE. 
 
 The best way to put down cucumbers for winter use, especially when 
 a panful or so are gathered at a time, is to wash and put them in a crock 
 or barrel. First, a layer of cucumbers, then one of rock salt (enough salt 
 to make sufficient brine to cover them, no water), cover with a cloth; keep 
 them under the brine with a heavy board and a weight on top; each time 
 more fresh cucumbers are added take out those already in brine, putting 
 the new ones at the bottom; rinse the cloth every time you put in fresh 
 cucumbers, as a scum will rise and settle upon it. Use plenty of salt and 
 the pickles will keep one year. To prepare pickles for use, soak in luke- 
 warm water, changing it three times a day, and keep in a warm place until 
 they are fresh enough, then pour plain or spiced vinegar over and let them 
 stand twenty-four hours, then pour that off and put on fresh. In gather- 
 ing cucumbers cut them off the vines with shears. Pulling or twisting them 
 off injures the vines. Marion Miller. 
 
 CUCUHBER PICKLES FOR SUHflER USE. 
 
 Take of small-sized fresh cucumbers as many as desired for summer 
 use; put them in strong salted water over night; take out of the brine, 
 wipe dry and cover with strong vinegar; in two or three days they are 
 ready for use. Mrs. Sadie Webb. 
 
 SPICED CUCUMBER PICKLES. 
 
 Use only very small cucumbers, taking a peck, and washing them 
 clean. Put in a stone jar and make a brine of two pounds of coarse dairy 
 salt and pour over them. They should stand in this brine thirty-six hours. 
 
 398 
 
PICKLES, VINEGAR AND BRINE. 399 
 
 Then take them out, throw away the brine, put cucumbers into a pan and 
 cover them with boiling yN2X^r. Let stand ten minutes in this water, take 
 them out and drain them one hour. Put in jar, cut up four peppers, mix- 
 ing them well through them. Boil one gallon of vinegar slowly fifteen 
 minutes, adding whole peppers, mace and cloves, one-half ounce of each. 
 Then skim out spices, and pour vinegar over cucumbers hot. Cover with 
 a plate and a stone to weigh it down and cover jar with another, plate. 
 Don't disturb them for a week or so. Mrs. Maria Gillespie. 
 
 SWEET CUCUMBER PICKLES. 
 
 Take twelve large green cucumbers, cut in slices one-half inch thick 
 and soak in weak salt water for an hour. Make a thick s^Tup of one 
 coffee-cupful of granulated sugar, one teacupful of vinegar; tie up two 
 teaspoonfuls each of cinnamon and cloves in a piece of muslin; boil all to 
 a thick syrup, then drain the cucumbers; rinse well in clear water and add 
 to the syrup; set them back on the range and simmer gently for three 
 hours. A. R. Hornsworth. 
 
 RIPE CUCUMBER PICKLES (SOUR). 
 
 Take twelve large, ripe, yellow cucumbers, cut in halves, take out all 
 the seeds and pulp; then cut in oblongs, stand over night in salt water, 
 next morning rinse them well in clear water, drain and wipe as dry as 
 possible, placing them in jar. Have one-half dozen red peppers prepared 
 by removing seeds and cut in small, narrow pieces; have also one fresh 
 horseradish, prepared in same way, in small pieces, and about one pound 
 of mustard seed; sprinkle all these in between the slices of cucumbers; 
 have enough boiling hot vinegar to cover same and pour over. On the 
 third morning scald vinegar again, adding an extra quantity if it seems 
 weak, and they are ready for use when cold. They can be put away in 
 glass bottles on the third morning. Belle Locke. 
 
 RIPE CUCUMBER PICKLES (SWEET). 
 
 Pare and seed large ripe cucumbers. Slice each cucumber crosswise 
 at the center and lengthwise into eight pieces. Let them stand twelve 
 hours covered with weak salt and water. Drain and then boil them ten 
 minutes in equal parts of vinegar and water, and let stay in this twenty- 
 four hours. Drain once more, then put them in a syrup of one pint of 
 vinegar with one pound of sugar and one ounce of cassia buds, a few 
 sticks of cinnamon and a few cloves. Boil all together twenty minutes. 
 Cover them closely in a jar. This is a delicious pickle if properly and 
 carefully made. C Julia Felt. 
 
II 
 
 400 PICKLES, VINEGAR AND BRINE. 
 
 SPICED CUCUHBER PICKLES— No. 2. 
 
 Cover one hundred cucumbers with one pint of cold water. Soak five 
 days, each day stirring them well up from the bottom. Rinse in hot 
 water, and let stand till cold. Wipe them dry. Scald vinegar enough to 
 cover them, and add one cupful of sugar, a lump of alum one-half the size 
 of an G^g. Spice to suit the taste. Mrs. J. Steele. 
 
 " mXED PICKLES (WITH DRESSING). 
 
 One gallon of cucumbers, one gallon of green tomatoes, one-half gal- 
 lon of onions that have been steamed till done. Steam two heads of 
 cauliflower and add one-half dozen green peppers. Scald in weak salt 
 and water brine one day. 
 
 Dressing. — One gallon of vinegar, twelve tablespoonfuls of mustard, 
 two cupfuls of sugar, two tablespoonfuls of turmeric, one large cupful of 
 flour, wet with a little cold vinegar. Boil five minutes and pour over 
 thoroughly drained pickles. Mrs. Maria Rice. 
 
 MIXED PICKLES (SWEET). 
 
 Take one peck of green tomatoes, one dozen onions, eight green pep- 
 pers; chop all together, add one cupful of salt and let stand over night, 
 drain. Put in a porcelain kettle with one pound of brown sugar, one-half 
 teacupful of grated horseradish, one tablespoonful each of ground black 
 pepper, mustard, whole white mustard seed and celery seed. Cover with 
 vinegar and boil gently one hour. Lillie. 
 
 MIXED PICKLES— No. 2. 
 
 (French Style.) 
 
 Slice in an earthen jar one peck of green tomatoes, six large onions, 
 and pour over them one cupful of salt. Let stand twenty-four hours and 
 drain. Add one quart of cider vinegar, three pounds of brown sugar, 
 one-eighth of a pound of white mustard seed, one teaspoonful of ground 
 cloves, one teaspoonful of ginger, two teaspoonfuls of mustard, one tea- 
 spoonful of cayenne pepper and cook slowly for fifteen minutes. 
 
 Minerva Weeks. 
 
 ENGLISH MIXED MUSTARD PICKLES. 
 
 One quart of whole small onions, or large ones sliced, one-half peck 
 of sliced green tomatoes, six sliced green peppers, five whole red peppers, 
 one hundred small cucumbers, or fifty large ones, two large cauliflowers, 
 one quart of beans, one-quarter of a pint of salt; mix all together and let 
 stand over night. In the morning, drain well and add whole spices, tied 
 
PICKLES, VINEGAR AND BRINE. 401 
 
 in muslin bag. One-quarter ounce each of mace and whole black peppers, 
 one-half ounce of cloves, one-half ounce each of cloves and celery seed, 
 one ounce of mustard seed. Cover with vinegar and set on stove with 
 one pound of brown sugar; when nearly boiling add one pound of ground 
 mustard and one tablespoonful of turmeric, mixed smooth and thin with 
 cold vinegar. Stir and let boil ten or fifteen minutes; when done, remove 
 spice bag and bottle pickles. Mrs H. B. Somers. 
 
 MUSTARD PICKLES. 
 
 Take equal quantities of cauliflower, little onions and small cucum- 
 bers. Look them over carefully and to one peck sprinkle one cupful of 
 salt between the layers. Cover with boiling water and let stand all night 
 Drain through colander and wipe dry. To one-half gallon of cider vinegar 
 take one-half pound of mustard, one tablespoonful of turmeric, two and 
 one-half tablespoonfuls of curry-powder, two tablespoonfuls of ginger, one 
 teaspoonful of cayenne pepper. Stir these together with a little cold 
 vinegar, until the lumps are out; then stir it into the half-gallon of hot 
 vinegar and keep on stirring until It comes to a scald. Pour this over the 
 pickles, stir it once or twice for a day or two and then put up in glass jars. 
 
 S. Rosa Silver. 
 
 MUSTARD PICKLES— No. 2. 
 
 Slice one quart of large cucumbers and one quart of small cucumbers. 
 Also slice two quarts of onions, two quarts of green tomatoes, three heads 
 of cauliflower, and six green peppers. Soak all over night in a strong 
 brine (teacupful of salt to a gallon of water). In the morning cook all 
 except the cucumbers in clear water till tender. Let all drain while you 
 make the dressing. 
 
 Dressing. — One gallon of vinegar, twenty-four tablespoonfuls of dry 
 mustard, four cupfuls of sugar, two cupfuls of flour, one ounce of tumeric. 
 Put the vinegar on to boil. Wet the mustard, sugar, flour and turmeric 
 with some of the cold vinegar. When the vinegar comes to a boil, stir 
 them in. When they are thickened add all the others and let boil up 
 once. Mrs. Lily Gregory. 
 
 PICKLED CHERRIES. 
 
 Stone five pounds of cherries. Take one quart of vinegar, two pounds 
 of sugar, one-half ounce each of cinnamon, cloves and mace. Grind the 
 spices and tie them in a muslin bag; boil the spices, sugar and vinegar 
 together and pour hot over the cherries. Mrs. C. Reese. 
 
402 PICKLES, VINEGAR AND BRINE. 
 
 PICKLED WATERMELON RINDS. 
 
 Pare the rinds (cutting off the colored portion of the inside) and cut- 
 ting the pieces into strips till you have a ten-quart pail full. Cover them 
 with cold water in which are thrown bits of alum sufficient to give the 
 water a strong alum taste. It will require three quarts of vinegar. Soak 
 over night, then drain well and to each pint of vinegar allow a cupful of 
 sugar; a scant tablespoonful each of cinnamon, cloves and allspice. If 
 allspice is disliked for the dark color it gives, use nutmeg — a nice oppor- 
 tunity for pounding up the bits saved from the nutmeg grater. Boil the 
 vinegar and sugar together, skim well, and throw in the rinds, covering 
 them with a large plate. They should boil till they can be easily pricked 
 with a silver fork. When half through the boiling throw in the spice 
 bags. Pour all into a jar; to keep them from floating lay plates over the 
 vinegar. They will be as good the second summer as the first. 
 
 Mrs. Farmer. 
 
 EAST INDIA PICKLE. 
 
 One-half peck of tomatoes, one-half peck of onions, six heads of 
 cauliflower. Slice the tomatoes and onions quite small. Break the cauli- 
 flower with the fingers and sprinkle salt plentifully over them and let 
 stand twenty-four hours. Drain well, mix one cupful of grated horse- 
 radish, one-half ounce of turmeric, one-half ounce of ground cinnamon, 
 one-half ounce of cloves and one-half ounce of black pepper and one pint 
 of mustard and six heads of celery cut in small pieces. Put all these 
 ingredients in a kettle, cover with cold cider vinegar and boil slowly for 
 two hours. Mrs. A. Robb. 
 
 PICKLED BEETS. 
 
 Take the beets when thoroughly cold, slice them across. Make a 
 liquid of half vinegar and half water with a little salt and pepper and a 
 tablespoonful of sugar and put the beets in this. This is only for pres- 
 ent use, as if they stand too long they turn white. You can make a bag 
 of spices and boil with them, also a few whole cloves. 
 
 Mrs. a. R. Gates. 
 
 PICKLED PEACHES. 
 
 Pare one pound of cling peaches; to them add two-thirds of a pound 
 of sugar and some whole spice and let stand over night; then heat gradu- 
 ally until the fruit is soft. Skim out the fruit and let the syrup boil down 
 until quite thick; then add the peaches and vinegar, cloves, mace and 
 cinnamon. Mrs. M. H. Skinner. 
 
PICKLES, VINEGAR AND BRINE. 403 
 
 QUICK WAY TO PEEL PEACHES FOR PICKLING. 
 
 In peeling small peaches with a knife too much of the peach is 
 wasted; take instead a wire basket, fill it with peaches and dip it into 
 boiling water, for a moment, then into cold water for a moment and empty; 
 continue in the same way for all. This toughens the skin and enables 
 you to strip it off, saving much in labor and also the waste of peach. Why 
 not, as well as tomatoes? L. B. 
 
 PICKLED 5WEET APPLES. 
 
 Make a syrup of two cupfuls of vinegar and four cupfuls of sugar. 
 Add a few small pieces of whole cinnamon and a few cloves. Pare, core 
 and quarter sweet apples; drop them in the syrup and let cook till ten- 
 der. Put in a jar and pour the syrup over. They are ready to eat as 
 soon as cold and will keep for any length of time if sealed in jars. 
 
 Emily B. 
 PICKLED SWEET PEARS. 
 
 Boil together for ten minutes one pint of cider vinegar, one and 
 three-fourths pounds of granulated sugar. Tie in a small piece of cloth 
 one-half dozen whole cloves, one dozen whole allspice and a few pieces 
 of cinnamon. Put with the vinegar and boil. Select seckel pears and 
 pare; then put into the vinegar. Boil gently until the pears look clear, 
 then drain off the vinegar, put the pears into jars, reheat the vinegar and 
 pour over. Seal, if desired for winter use. Mrs. N. K. B. 
 
 CANTALOUPE 5WEET PICKLE. 
 
 Pare the cantaloupes, remove the seeds and cut in strips. To seven 
 pounds of fruit allow one-half as much of sugar and one pint of vinegar. 
 Boil sugar and vinegar together, adding a few sticks of cinnamon and a 
 few cloves; boil the strips of cantaloupe in the syrup until they look clear 
 — several hours are required. Seal in jars. Mrs. D. Z. B. 
 
 PICKLED CRAB-APPLES. 
 
 Leave on the stem but remove the blossom. To five pounds of fruit 
 add one-half as much sugar, one pint of vinegar, one-half ounce of stick 
 cinnamon and a few cloves. Steam the crab-apples until tender. Boil 
 the syrup ten minutes. Skim. Throw the crab-apples in and let boil 
 five minutes. Can immediately. C. C. S. 
 
 PICKLED ONIONS. 
 
 Select small onions of equal size, perfectly sound; pfeel and scald 
 in salt water till they are tender, drain and put into glass jars; heat to 
 
404 'PICKLES, VINEGAR AND BRINE. 
 
 boiling point sufficient vinegar to cover them, scalding with it mixed whole 
 cloves and mace; pour it over the onions, distributing the spices among 
 the jars; seal the jars air-tight after pouring the vinegar over the onions. 
 
 Mrs. Harole Judd. 
 
 SLICED GREEN TOMATO PICKLES (SOUR). 
 
 Take large, smooth, green tomatoes. Cut off small slice at stem and 
 blossom end, cut the remainder in slices. To every six tomatoes allow 
 one onion, sliced, a little grated horseradish and one-fourth of a pepper, 
 chopped fine. Put layers in a jar with a very slight sprinkling of salt 
 between each layer, let stand over night. In the morning remove, drain,, 
 and pack in jars. Cover with vinegar poured over boiling hot. This is 
 a choice recipe. Cynthia Lester. 
 
 SLICED QREEN TOMATO PICKLES (SWEET). 
 
 Slice one peck of green tomatoes the night before pickling, sprinkling 
 them slightly with salt; in the morning drain off the liquor. Slice twelve 
 large onions; take a granite kettle and put in a layer of the sliced 
 tomatoes, then of onions, and between each layer sprinkle the following 
 spices: six red peppers coarsely chopped, one coffee-cupful of brown 
 sugar, one tablespoonful each of ground allspice and cinnamon and one 
 teaspoonful of cloves. Tie the spices in small muslin bags. Turn over 
 two pints of good vinegar; boil until tender. Anna Bluer. 
 
 RIPE TOMATO PICKLES (SOUR). 
 
 Take large tomatoes — the yellow and red mixed; slice in inch slices. 
 Put them in a strong brine for twenty-four hours; rinse and put down in 
 layers, mixing with sliced onions and grated horseradish. Spice the 
 vinegar to suit the taste (See Spiced Vinegar). Pack in cans and turn 
 vinegar over scalding hot. Seal at once. Nellie Polard. 
 
 RIPE TOMATO PICKLES (SWEET). 
 
 Pare small ripe tomatoes. Cover with good vinegar, adding for every 
 seven pounds of fruit three and one-half pounds of brown sugar, one 
 ounce of stick cinnamon, broken, and one-half ounce of allspice and 
 cloves; tie the spices in a cloth and simmer a few moments. Skim the 
 tomatoes out carefully, put in a jar, boil the syruj) a trifle longer and pour 
 over them boiling hot. L. P. M. 
 
PICKLES, VINEGAR AND BRINE. 40o 
 
 PICKLED CABBAGE. 
 
 (Red or White j 
 
 Remove the outer leaves, quarter and reject the stalk. Cut in slices 
 one-third of an inch thick; put in ajar with salt sprinkled between the 
 layers and let stand over night. Next morning drain dry as possible and 
 cover with boiling hot vinegar spiced to the taste. L. A. B. 
 
 SWEET PICKLED CABBAGE. 
 
 Same as above only sweetened. 
 
 MELON MANGOES. 
 
 Select firm, sound, green cantaloupe. With a sharp knife remove one 
 slice, take out the seed, soak over night in salt water, then fill with 
 chopped cabbage and green tomatoes, seasoned with salt, mustard seed 
 and red pepper chopped. Replace the top and tie. Boil enough vinegar 
 to cover adding a cupful of brown sugar and pour over the mangoes. 
 Repeat three mornings. Mrs. D. Z. B. 
 
 PEPPER HANGOES. 
 
 Same as for melon mangoes, using both red and green peppers and 
 sewing on tops, leaving out, of course, the coarsely-chopped peppers and 
 substituting ground cloves. C. M. 
 
 SUMMER PICKLES. 
 
 Cut equal quantities of young onions, sour apples and fresh cucum- 
 bers into thin slices. With these fill an unglazened earthen jar which will 
 hold a quart. Shake in with the vegetables a dessert-spoonful of salt and 
 a teaspoonful of cayenne pepper. Pour in four tablespoonfuls of sherry 
 and four tablespoonfuls of soy, as much vinegar as the jar will hold, and 
 cover closely until wanted. If it is wished to make this pickle in the 
 autumn or winter finely-minced celer>' may be substituted for the cucum- 
 bers. The pickle can be used the day it is made. 
 
 Mrs. Fanny Martin. 
 DILL PICKLES. 
 
 To one gallon of water add a quart of vinegar and one cupful of salt. 
 
 E.J.I. 
 PICKLED BEANS. 
 
 Boil the beans in salted water and when nearly done lay them in a 
 colander to drain. Then make a liquid by boiling a pound of sugar to a 
 quart of vinegar with spices in a bag. Then pour this over the beans. 
 
 Mrs. Jane Rollins. 
 
406 PICKLES, VINEGAR AND BRINE. 
 
 ENGLISH BEAR. 
 
 Take hard yellow cucumbers, pare, scrap well, cut in shapes to suit 
 your fancy; let remain in vinegar and salt over night; drain and boil in 
 vinegar with small pieces of alum; put in jar. To a dozen cucumbers 
 allow two ounces of allspice, same of mustard, one ounce of black pepper, 
 some small onions, three whole red peppers; boil these in vinegar enough 
 to fill the jars; pour all over the cucumbers; can be used one day after 
 making. Mrs. Wilber. 
 
 PICKLED CAULIFLOWER. 
 
 Gather the cauliflowers on a fine day, selecting the whitest and firm- 
 est. After separating them into bunches scald them thoroughly in hot 
 salt and water but do not let them boil as that would discolor them; keep 
 them covered while cooling; place them in a colander and after sprinkling 
 lightly with salt drain them twenty-four hours; to twenty heads give a 
 pickle composed of two ounces of mustard, four ounces of coriander seed, 
 two ounces of ginger, one ounce each of nutmeg and mace, four quarts of 
 vinegar; let these ingredients be slowly boiled together. Having the 
 cauliflower drained, put in glass jars and cover closely, after filling with 
 the liquor. Mrs. Thomas Jordan. 
 
 nOTHER'S PICKLES. 
 
 Cook in proportion one-quarter of beets to three-quarters of cabbage. 
 Cook beets until done and chop them, but chop the cabbage raw and 
 bring it to a good scald. Use pepper, salt and sugar, about one-half cup- 
 ful of the latter. Scald vinegar and cover the pickles with this. Pack 
 tightly in jars, and cover. If spices are used put them in a bag and scald 
 in the vinegar. Mrs. Lily Gregory. 
 
 CHOWCHOW. 
 
 Twenty-five young, tiny cucumbers, fifteen onions sliced, two quarts of 
 string beans, cut in halves, four quarts of green tomatoes, sliced and 
 chopped coarsely, two large heads of white cabbage. Prepare these articles 
 and put them in a stone jar in layers with a slight sprinkling of salt between 
 them. Let them stand twelve hours, then drain off the brine. Now put 
 the vegetables in a preserving kettle over the fire, sprinkling through them 
 four red peppers, chopped coarsely, four tablespoonfuls of mustard seed, 
 two tablespoonfuls each of celery seed, whole allspice, and whole cloves 
 and a cupful of sugar. Pour on enough of the best cider vinegar to cover; 
 cover tightly and simmer well until thoroughly cooked. Put in glass jars 
 when hot. J. H. T. 
 
PICKLES, VINEGAR AND BRINE. 407 
 
 PICCALILLI. 
 
 Take two hundred small cucumbers, salt, one large head of cauli- 
 rtower, two quarts of small white onions, one-quarter of a peck of green 
 tomatoes, one bunch of celery; salt over night. Next day put all in boil- 
 ing water and have it come up to a boil twice. Drain and put in a jar. 
 Put all kinds of spice in a muslin bag and put into vinegar and boil. To 
 make five gallons of piccalilli use one-half pound of mustard flour, mix it 
 smooth in cold water, add to the boiling vinegar and pour over the 
 pickles. Mrs. N. Sollitt. 
 
 PICCALILLI— No. 2. 
 
 Chop fine one peck of green tomatoes, and twelve large onions, 
 add four green peppers and three red peppers coarsely chopped and one 
 cupful of salt. Let stand over night; in the morning drain off the liquor. 
 Now add two quarts of water and one pint of vinegar; boil all together 
 twenty minutes. Drain through a sieve. Put ingredients back into the 
 kettle; pour over two quarts of vinegar and one pound of brown sugar, 
 one-half pound of mustard seed, two tablespoonfuls of cinnamon, one 
 tablespoonful of cloves, one tablespoonful of ginger and one tablespoonful 
 of allspice. Boil together fifteen minutes. Greta T. 
 
 TO SALT CUCUHBERS FOR WINTER USE. 
 
 See department of "Pickles." 
 
 PICKLED WALNUTS. 
 
 Gather while they are sufficiently green to put the head of a pin into 
 them, wipe and put them in a cold brine of salt and water strong enough 
 to hold an ^^g. Let them stand for six days; then change the brine 
 and let them stand three more; then drain and pour over them a pickle 
 of cider vinegar, with a good quantity of pepper, ginger, mustard seed and 
 horse-radish, all boiled together, but cold. They will be good in six 
 months. D. F. B. 
 
 PICKLED EGGS. 
 
 Boil two dozen eggs for thirty minutes; then plunge into cold water, 
 remove the shells, and put into a jar. Put six cupfuls of cider vinegar and 
 one tablespoonful of sugar into a saucepan; add one-half ounce each of 
 mace, white ginger and cloves; boil five minutes. Let the pickle get cold 
 and drop the eggs into it. Irene. 
 
408 PICKLES, VINEGAR AND BRINE. 
 
 PICKLED ONIONS AND CUCUMBERS. 
 
 Peel ten large green cucumbers and half a dozen small onions, cut 
 them into thick slices crosswise and sprinkle with salt. Let stand for a 
 day, then drain; put them in a jar, pour over sufficient boiling vinegar to 
 cover and keep them in a warm place for from twelve to eighteen hours. 
 Drain off the vinegar, heat again and pour over till both the onions and 
 cucumbers are quite green, adding a little red pepper and a speck of sugar 
 the last time of boiling. Cover tightly and place in a cool place. 
 
 P. LOCHE. 
 PICKLED MUSHROOMS. 
 
 Take two quarts of small fresh mushrooms (be sure and not get the 
 toadstools, which are similar in looks but very poisonous), cut off the stalks 
 and remove the skins with a piece of flannel and salt. Place them in 
 a stew-pan with four blades of pounded mace and two teaspoonfuls 
 of ground pepper, dredge with salt and place over a slow fire until the 
 liquor has run from them and dried up; then add enough vinegar to cover; 
 simmer for about two minutes, then turn into glass jars. When cold seal 
 the jars and put in a dry place. ' Chef. 
 
 PICKLED OYSTERS. 
 
 Bring to a scald one gallon of large oysters in their own liquor with 
 salt to taste, then skim out and lay them on a platter; when the liquid is 
 cold add to it one pint of vinegar, sprigs of mace and a little pepper; 
 when it comes to a boil pour over the oysters. Ala Atlantic City. 
 
 PICKLED BUTTERNUTS. 
 
 Gather them the last week in June. Scald and rub olT the outside 
 skin, put them in a strong salt and water brine for nine days, keeping 
 them closely covered from the air. Then drain and prepare the pickle as 
 foUow^s: For a hundred nuts take a gallon of cider vinegar, put in of 
 black pepper and ginger root each one tablespoonful, and of ground cloves 
 and allspice each one-half tablespoonful, also two large spoonfuls of mus- 
 tard seed and horseradish. Put the nuts into jars. Heat to boiling point 
 the vinegar and pour it boiling hot upon the nuts. Seal closely. 
 
 A. F. W. 
 
 Vinegars — How to Md^ke. 
 
 There are many kinds of vinegars; those used for pickling and those 
 used for flavoring. Pure cider vinegar and pure maple sugar vinegar are 
 
The Ii^^=JjQu-?ek^€'per 
 
 l\ bartoaA&-5 ao-e good \or me, 
 Ihey mujf-txljo be qooS for dolly 
 
 GRAPE FRUIT 
 
 Jerved ia bav,>skef 
 
 made of ihe peel 
 
 
 FRESH FRUITS AND HOW TO SERVE THEM. 
 
 Recipes for above dishes with scores of other simple, yet novel desserts, arc foiiiid 
 
 within this book. 
 
PICKLES, VINEGAR AND BRINE. 411 
 
 generally considered the most healthful. To impart an acid, however, to 
 most of the commonly-used side dishes I would suggest, where practicable, 
 the use of lemons. The latter is perfectly healthy, being a pure fruit 
 product and as it has not undergone the process of fermentation it natu- 
 rally commends itself to every housewife who looks after the hygiene of 
 the family. A. C. C. 
 
 HOME-MADE TABLE VINEGAR. 
 
 Put in an open cask four gallons of good cider and one gallon of 
 molasses; cover the top with thin muslin and leave it in the sun, covering 
 it up at night and when it rains. In four weeks it will be good vinegar. 
 If cider cannot be obtained use rainwater although it will take longer, 
 probably four or five weeks, to make a very sharp vinegar. 
 
 X. M. Heinz. 
 STRONG CIDER VINEGAR FOR PICKLING. 
 
 Take three gallons of good cider and mix thoroughly with three 
 pounds of honey or brown sugar, pour into a cask and let stand for six 
 months. Vinegar will then be so strong as to make it necessar}^ to dilute 
 for table use. N. M. Heinz. 
 
 HONEY VINEGAR. 
 
 Mix in the proportion of eight quarts of warm water to one quart of 
 honey. Let it stand in a warm room or in the sun until it passes through 
 the stage of fermentation. A fine white vinegar will form. E. S. F. 
 
 TARRAGON VINEGAR. 
 
 Put into a glass can one cupful of fresh tarragon leaves, cover with a 
 quart of good cider vinegar; cork the bottle and let stand for two weeks, 
 shaking frequently. Strain through a flannel bag. Pour into small bot- 
 tles, cork, and keep in a cool place to use for salads and fish sauces. 
 
 A. F. M. 
 BEER VINEGAR. 
 
 Take the juice of one bushel of sugar beets. Wash, grate and extract 
 the juice. Put the liquid in an empty barrel, cover with gauze and set in 
 the sun. In twelve or fifteen days it will be fit for use. C. A. T. 
 
 SORGHUM VINEGAR. 
 
 To one gallon of the sorghum add four times as much warm water. 
 Mix thoroughly, put in an open jar. Tie a coarse cloth over the top. 
 Place where it is light and warm and stir occasionally. M. F. O. 
 
412 PICKLES, VINEGAR AND BRINE. 
 
 HORSERADISH VINEGAR. 
 
 Put into a jar four ounces of grated horseradish, one teaspoonful of 
 cayenne, two teaspoonfuls of salt, and one tablespoonful of mustard; 
 pour over them one quart of boiling vinegar and set the covered jar by 
 the fire for two weeks; then boil up the vinegar, let it cool, strain through 
 a jelly bag and bottle. It is an excellent relish for salads, cold meats, etc. 
 
 R. E. S. 
 MAPLE SUGAR VINEGAR. 
 
 Put into an open cask the scraping of maple sugar, odd bits of maple 
 syrup and the rinsings of granite pans in which has been cooked maple 
 syrup; add a little warm water and let stand in the sun covered with a 
 gauze until it ferments. D. Z. 
 
 ECONOMICAL VINEGAR. 
 
 Save the sound cores and the parings of apples used in cooking. Put 
 into a jar, cover with cold water, stand in a warm place, add one-half pint 
 of molasses to every two gallons. Cover the jar with gauze; add more 
 parings and cores occasionally. This will make good vinegar. 
 
 H. F. L. 
 
 SPICED VINEGAR. 
 
 One gallon of cider vinegar, one pound of sugar, one tablespoonful of 
 allspice, three tablespoonfuls of mustard seed, three tablespoonfuls of 
 celery seed, two tablespoonfuls of salt, one tablespoonful of cinnamon, 
 and one teacupful of grated horseradish. F. E. P. 
 
 RASPBERRY VINEGAR. 
 
 Put one pound of ripe red or black raspberries into a granite bowl and 
 pour upon it a quart of the best white wine vinegar; next day strain the 
 liquor off the raspberries; the following day do the same but do not squeeze 
 the fruit. Put all together and bottle. M. B. C. 
 
 CELERY VINEGAR FOR FLAVORINGS. 
 
 One quart of fresh celery, chopped fine, one quart of cider vinegar; 
 one tablespoonful of salt and one of brown sugar. Put the celery in a jar, 
 heat the vinegar, sugar and salt; pour boiling hot over the celery, let 
 cool, cover it tightly and set away. In two weeks strain and bottle. One- 
 fourth of a pound of celery seed can be substituted instead of the fresh 
 celery if more convenient. M. A. I. 
 
PICKLES, VINEGAR AND BRINE. 418 
 
 Pickle of Brine. 
 
 TO PRESERVE BEEF. 
 
 First, let it get thoroughly cold and firm, then rub salt Into it and let 
 
 remain for twenty-four hours. This draws off the blood. Next drain, 
 
 and pack it in a brine prepared as follows: For every one hundred pounds 
 
 of beef use seven pounds of salt, one ounce each of saltpetre and cayenne 
 
 pepper, one pint of molasses, ten gallons of soft water. Boil and skim 
 
 well, when cool pour it over the beef. Keep in this until ready for use. 
 
 The brine should be boiled up occasionally and scummed. 
 
 A. Granger. 
 TO CURE HAMS. 
 
 To every one hundred pounds make a brine of eight pounds of coarse 
 salt, two ounces of saltpetre, two pounds of brown sugar, one ounce of 
 potash and four gallons of water. First, let the hams get thoroughly cold, 
 say two days after butchering; rub them all over with fine salt; then pour 
 over them the brine. Let remain six weeks in the brine, then take out 
 and dry several days before smoking. N. K. Brooks. 
 
 A PICKLE FOR HAM, BEEF, TONGUE, BACON, ETC. 
 
 Take three or four hams weighing fourteen or sixteen pounds each. 
 Let them hang for a day, then rub well into each one two ounces of sal 
 prunella, two ounces of saltpetre, and one pound of salt. Put the hams 
 into a deep pan and turn them over and rub them each day for three 
 days. Make a pickle by boiling together three gallons of water, four 
 pounds of common salt, four pounds of bay salt, and seven pounds of 
 moist sugar. Skim thoroughly, and when the pickle has boiled for twenty 
 minutes, pour it hot over the meat. The hams must be rubbed and turned 
 daily, and their relative position altered, the one at the top being put to 
 the bottom, and so on. At the end of three weeks they must be drained 
 and dried, and smoked if practicable. This pickle will be found excellent 
 for beef, bacon, tongues, etc., and will keep for several months if it be 
 boiled and skimmed each time it is used, and kept closely corked. Salt 
 and treacle should be added also to make up for the strength evaporat- 
 ing. E. J. C. 
 
 TO SALT PORK. 
 
 Let the pork get thoroughly cold and hard, put in a boiler as much 
 water as will well cover pork to be preserved. When it boils, mix in salt. 
 To ascertain when there is salt enough put in an &^^ — if it floats there is 
 sufficient. Pour the brine in a jar and let it cool. When cold pour over 
 the pork. C. A. S. 
 
EAT AND FISH SAUCES 
 
 AND GARNISHINGS. 
 
 SAUCES accompanying various meats should increase its palatableness 
 and yet, very many fail in this matter. Some one has said that the best 
 test of a good cook is good gravy. There are four qualities demanded in 
 the composition of a good sauce or gravy. First, is its color: it should 
 be attractive to the eye; second, it should be pleasing in its aroma; third, 
 pleasing in flavor and fourth, consistency. The simplest way to make a 
 gravy or sauce is to remove the meat from the pan, pour or skim off the 
 fat, leaving the residue in the pan. Then, add a little hot water or milk, 
 stirring all thoroughly. Next strain the liquid, season to taste and it is 
 ready for use — a clear, bright substance, free from fat. 
 
 When a sauce is intended to be served hot, it should be kept so, and 
 the best method to insure this is to place the vessel in which the sauce has 
 been made in another one containing hot water. This prevents further 
 boiling, but keeps the right degree of heat. Sauces, gravies, etc., are 
 better made in an enameled saucepan. Below are given recipes for the 
 making of all the favorites. 
 
 DRAWN BUTTER SAUCE. 
 
 Put in a saucepan two generous tablespoonfuls of butter, add two 
 tablespoonfuls of flour and stir; pour in a pint of boiling water, add a little 
 salt and pepper. Simmer for twenty minutes until it thickens, then add 
 gradually one-half tablespoonful of butter, beating until it becomes white. 
 Stir well, strain and serve. CeLia McDonald. 
 
 CREAM SAUCE. 
 
 Put into a saucepan one tablespoonful of flour and two tablespoonfuls 
 of butter, place over a slow fire and stir lightly for two minutes, adding a 
 pinch of sugar and salt and one teacupful of cream. Stir well again for 
 two minutes, to avoid its coming to a boil. Serve at once. Inez Hall. 
 
 QIBLET SAUCE. 
 
 Take the liver, heart, izard and neck of a chicken, wash and boil 
 in water that has been salted. Let boil till tender. Take them out with 
 
 414 
 
MEAT AND FISH SAUCES AND GARNISHINGS. 415 
 
 a skimmer and chop Into coarse pieces. Put them back, add a Httle but- 
 ter and thicken to a cream. Pepper and salt, boil a couple of minutes and 
 serve. Mrs. F. T. White. 
 
 HERB SAUCE. 
 
 A tablespoonful of finely-chopped parsley and a tablespoonful of 
 
 chopped onion, two tablespoonfuls of butter, a little salt and pepper. Stir 
 
 it together in a saucepan over the fire three or four minutes. Pour in a 
 
 pint of white sauce and stir till it boils hard. Then serve. 
 
 Mrs. Kate Fleming. 
 BUTTER SAUCE. 
 
 Put about one-half pound of butter into a tin dish or a bowl. Stand 
 the dish in water that is boiling hard and take it from the fire when the 
 butter has melted. Strain it through a very fine sieve, and do not let any 
 of the sediment in the dish mix with it. Stir in a little salt and send to 
 the table in a dish that has been heated. Mrs. Mary Holland. 
 
 CURRY SAUCE. 
 
 The powder for this sauce can be procured ready at most druggists. 
 To make the sauce take one tablespoonful of butter, one tablespoonful of 
 flour, one teaspoonful of curry-powder, a large slice of onion, a large cup- 
 ful of stock, salt and pepper to taste. Cut the onion fine and fry brown in 
 the butter. Add flour and curry-powder. Stir a minute, add the stock, 
 season with salt and pepper and simmer five minutes. Strain and serve. 
 This sauce is designed for broiled meats or fish. 
 
 Mrs. J. E. O'Connor. 
 OYSTER SAUCE. 
 
 Let a pint of oysters heat in their own liquor till they begin to ruffle. 
 Skim out into a hot dish, add a teacupful of milk or cream to the liquor 
 with two tablespoonfuls of cold butter, a pinch of cayenne and salt. 
 Thicken with a tablespoonful of flour, boil up and add the oysters. This 
 sauce is suitable for fish, boiled turkey, chickens, or any white meats 
 boiled. Mrs. Maude Williams. 
 
 CRANBERRY SAUCE. 
 
 Put the berries, after picking over and washing, into a saucepan just 
 covered with water and stew slowly over a good fire. Stir often, mashing 
 the fruit all you can. When they are mashed, which will take about one- 
 half hour, take them from the fire and add the sugar (nearly a pound to a 
 quart of berries) stirring it till it has all dissolved. Press all the fruit 
 through a coarse sieve, and put what passes through into a dish or mold. 
 
 Mrs. Amy Randall. 
 
416 MEAT AND FISH SAUCES AND GARNISHINGS. 
 
 MINT SAUCE. 
 
 Take the leaves from the mint that grows in the garden. Pick and 
 clean and chop. Put in a deep dish with an ounce of sugar, one-half tum- 
 blerful of vinegar and one-half tumblerful of water. Stir slightly and pour 
 into a sauce boat. Keep it on ice before using. For spring lamb. 
 
 Mrs. Coleman. 
 SALMON SAUCE. 
 
 Yolk of one egg, well beaten, one-half cupful of vinegar. Stir in 
 rapidly one-half tablespoonful of sugar, salt and pepper, two tablespoon- 
 fuls of milk, two tablespoonfuls of cream. Let come to a boil, then cool 
 and put over salmon. Helen Fleming. 
 
 TOMATO SAUCE. 
 
 Cook the tomatoes a few moments, adding salt, cloves and nutmeg. 
 Strain them and add one teaspoonful of butter and a teaspoonful of 
 browned flour with a tablespoonful of sugar. E. }. C. 
 
 WHITE BECHANEL SAUCE. 
 
 One quart of good white stock can be placed in a stew-pan with an 
 
 onion, a few mushrooms, a sprig of thyme, parsley, a blade of mace and a 
 
 little salt; boil till it has extracted the flavor of the herbs and the stock is 
 
 reduced to about one-half — then strain. Put one pint of thick or double 
 
 cream into a clean stew-pan, mix the reduced stock very gradually with 
 
 it, and stir all the time over a slow fire until it thickens. If the ordinary 
 
 thin cream be used mix a tablespoonful of arrowroot very smoothly into 
 
 it and let simmer slowly five minutes before adding it to stock. 
 
 Laura Higbee. 
 BROWN SAUCE. 
 
 Brown slowly in a saucepan one-half pound of butter, then mix with it 
 six tablespoonfuls of hot vinegar, two tablespoonfuls of parsley, chopped 
 very fine, and pepper and salt. This sauce accompanies eggs, fish and 
 calf's head. Mrs. Celia Oades. 
 
 GERHAN SAUCE FOR FISH. 
 
 Mix well together two ounces of butter and a small teaspoonful of 
 flour. Put it into a stew-pan with two tablespoonfuls of water and two 
 tablespoonfuls of vinegar; stir for a minute and add the beaten yolks of 
 two eggs, keeping up the stirring until the mixture thickens. It must not 
 boil, and when ready to serve pour into it one-half the juice of a lemon. 
 Make this sauce in a small glazed crock set in a saucepan of boiling water. 
 
 Mrs. F. McFhee. 
 
MEAT AND FISH SAUCES AND GARNISHINGS. 417 
 
 TARTAR SAUCE. 
 
 One cupful of mayonnaise dressing, six sour pickles, one-half bottle of 
 capers, one-half dozen hard-boiled eggs, one medium-sized raw onion, a 
 little green parsley. Chop all together very fine and mix with the mayon- 
 naise dressing. Ivy White. 
 
 TARTAR SAUCE— No. 2. 
 
 Wash and mince finely four young onions; put them into a mortar 
 with a teaspoonful of chopped parsley, a teaspoonful of dry mustard, a 
 teaspoonful of salt, one-half teaspoonful of pepper and the hard-boiled 
 yolks of two eggs. Pound these ingredients until quite smooth. Put 
 them into a bowl and mix with them gradually three tablespoonfuls of 
 pure salad oil. The oil should be put in first in drops, and afterwards in 
 teaspoonfuls and the sauce should be well beaten between each addition. 
 If this point is carefully attended to there will be no danger of the sauce 
 curdling. When the oil is thoroughly incorporated, add three dessert- 
 spoonfuls of best vinegar and one of chilli vinegar. Mrs. S. Lampin. 
 
 CURRY-POWDER. 
 
 Curry-powder is a favorite dish with those who have resided in hot 
 climates, and is very much liked as a seasoning. It can be prepared 
 easily. Take one ounce of ginger, one ounce of mustard seed, one ounce 
 of pepper, three ounces of coriander seed, three ounces of tumeric, one- 
 half ounce of cardamoms, one-fourth of an ounce of cayenne pepper, one- 
 fourth of an ounce of cummin seed; pound fine and sift. These can be 
 procured at any druggist's. Carrie Earle. 
 
 TART BEEF SAUCE. 
 
 Four shallots finely chopped, one tablespoonful of butter, and four 
 tablespoonfuls of vinegar. Place in a stew-pan and stir over the fire with 
 a wooden spoon till the butter becomes clear, then add one ounce of flour 
 and stir in for three or four minutes. Now take one pint of common 
 stock broth, a little coloring, a pinch of pepper and boil all together fif- 
 teen minutes; then add a tablespoonful of chopped gherkins, and one 
 tablespoonful of minced parsley. Boil up together, skim and serve in a 
 sauce tureen. A nice sauce for roast beef. Catherine Hall. 
 
 MUSHROOn SAUCE. 
 
 Dissolve one-half teaspoonful of Liebig's beef extract in one-half pint 
 of boiling water. Fry one minced onion and one chopped carrot in a 
 little butter or dripping until lightly browned; pour the liquid over them, 
 let all boil together for ten minutes and add a dessert-spoonful of mush- 
 room ketchup, skim, strain, and it is ready for table. Lucy Willis. 
 
418 MEAT AND FISH SAUCES AND GARNISHINGS. 
 
 WHITE SAUCE. 
 
 A tablespoonful of butter is placed in a saucepan. As soon as it bub- 
 bles add a tablespoonful of flour and stir it for five minutes, when it may 
 be set on the back of the stove, and a cupful of milk poured in, the stir- 
 ring going on all the time. Use salt and pepper to taste. Water can be 
 used where the milk is called for, or more butter may be added. Some 
 like an e^g, but it must cool a little before this is put in and then 
 be cooked a minute or so afterward. Hannah Fay. 
 
 nUSHROOM SAUCE— No. 2. 
 
 Pare and chop off the roots of one dozen small mushrooms, put in a 
 saucepan with two cupfuls of stock, salt and pepper to taste. Cook for 
 thirty minutes; thicken and serve. Mrs. A. Curtiss. 
 
 EGG SAUCE. 
 
 Take one-half pint of veal or any white broth, thicken it with two 
 ounces of butter blended with one and one-half ounces of flour; add, when 
 it boils, some minced parsley, three eggs boiled hard and chopped sep- 
 arately, yolks from whites, one-half teaspoonful of pepper and a squeeze 
 of lemon juice. Take the sauce off the fire and stir into it another ounce 
 of butter. Serve in a tureen. If liked, the ^gg whites only may be stirred 
 into the sauce; the hard yolks may be pressed through a wire sieve upon 
 the meat. This is a nice sauce for calf's head. Phebe. 
 
 EGG SAUCE— No. 2. 
 
 This sauce is to serve with boiled fish. Take a small cupful of butter, 
 
 and rub into it one-half teaspoonful of flour, then pour upon it about a gill 
 
 of boiling water, stirring it fast. Let it boil up once. If it is allowed to 
 
 boil long it will become oily. Pour it over two eggs boiled hard and cut 
 
 fine. S. E. W. 
 
 SHALLOT SAUCE. 
 
 Chop three young onions very fine, add a little pepper, a small tea- 
 spoonful of cider vinegar and the juice of three lemons. This is a fine 
 sauce for oysters on the half-shell. E, L. S. 
 
 CAPER SAUCE. 
 
 Take one ounce of butter and a teaspoonful of flour, add a glassful of 
 cold water, salt and pepper. Put the saucepan on back of stove, stir now 
 and then, and as soon as it boils beat till smooth. Add two ounces of 
 butter and one tablesi)Oonful of capers. This should be served in a hot 
 bowl. E. F. I. 
 
MEAT AXD FISH SAUCES AXD GARXISHIXGS. 419 
 
 BECHAMEL SAUCE. 
 
 Cut up all sorts of soup vegetables, with two cloves and a little grated 
 nutmeg. Cook them in butter but do not let them brown. Boil one quart 
 of milk with a little salt and sugar. While it is boiling add the mirepoix 
 (the above vegetables), cover and set it aside where it will not boil any 
 more. Make a roux with butter and flour, cook slowly and do not let it 
 bum, for it must be white. Add gradually a sufficient quantity of veal and 
 chicken blonde. Skim off all the fat and strain through a fine strainer. 
 Set aside to cool but stir it frequently so it will be \^ry smooth; keep in a 
 cool place. Mrs. Henri Marquise. 
 
 H0LLANDAI5E SAUCE. 
 
 Rub one-half cupful of butter to a cream. Add four well-beaten ^qq 
 yolks, then the juice of one-half of a lemon, one-half teaspoonful of salt 
 and a dash of cayenne. Pour a cupful of hot water in slowly. Mix and 
 set it in a saucepan of hot water. Stir until the sauce becomes a thick 
 cream. Do not allow it to boil. Stir a few minutes after removing from 
 the fire. It is a fine sauce for fish, asparagus, or cauliflower. 
 
 Jennie Hills. 
 
 CELERY SAUCE. 
 
 Twelve heads of celerj-, twelve green tomatoes, six large white onions, 
 two green peppers, one-half teaspoonful of mustard, one-half ounce of 
 curr}-powder, three cupfuls of brown sugar, one-quarter teaspoonful of 
 cayenne, five cloves of garlic, two quarts of vinegar, one-half teaspoonful 
 of black pepper, salt to taste; chop separately, mix and boil one and one- 
 half hours. Bottle while hot. Mrs. Smith. 
 
 GARIBALDI SAUCE. 
 
 Four pounds of tomatoes, one pound of raisins, three pounds of sugar, 
 one pound of apples, one-quarter pound red peppers, one-half pound of 
 onions, one lemon, one small cupful of salx, three pints of vinegar. Chop 
 all fine and cook. Mrs. Kell-\n. 
 
 CHLTNEV 3AUCE. 
 
 Select twelve ripe tomatoes, twelve large apples, four onions, one 
 pound of raisins ( seedless), one pound of brown sugar, three green and 
 two red peppers, two teaspoonfuls of ground ginger, one-third of a tea- 
 spoonful of red pepper and a chocolate-cupful of salt. Add one quart of 
 vinegar and boil all together for one hour. Mrs. T. Thompson. 
 
420 MEAT AND FISH SAUCES AND GARNISHINGS. 
 
 GOVERNOR'S SAUCE. 
 
 Slice one peck of green tomatoes, sprinkle heavily with salt and let 
 them stand over night. Drain well in the morning; cover them with 
 vinegar; simmer them with six large onions, three red peppers, one 
 teaspoonful each of ginger, pepper, a pinch of red pepper, a teaspoonful 
 of mustard, a cupful of brown sugar, and a cupful of grated horseradish. 
 Let them all simmer a little over two hours. Tillie. 
 
 PICKLES OF ORANQES. 
 
 Select six fine oranges. Cut them deeply, rub well with salt, and let 
 stand in a warm place four days. Sprinkle a tablespoonful of coriander 
 seeds over them and cover them with one and one-half pints of boiling 
 vinegar in which two blades of mace have been simmered for two minutes. 
 Boil the vinegar once or twice and pour it again upon the oranges, then 
 cover the jar with bladder, and store for use. This pickle is designed for 
 wild fowl and should stand two months before being used. 
 
 Mrs. Hannah Fuller. 
 ONION 5AUCE. 
 
 Peel some nice white onions and boil them tender. Press the water 
 from them, chop them fine, and add one-half pint of hot milk. Add a 
 little butter, a salt-spoonful of salt and pepper to taste. Serve with boiled 
 veal, poultry or mutton. Mrs. A. Sears. 
 
 RUSSIAN SAUCE (PIQUANT). 
 
 Four tablespoonfuls of grated horseradish, one spoonful weak mus- 
 tard, one-half spoonful of sugar, a little salt, a dash of cayenne pepper, 
 and two spoonfuls of vinegar. Mix thoroughly and serve with cold meat. 
 When used for fish add it to melted butter — two parts of butter to one of 
 sauce. Mrs. K. Pinkham. 
 
 SAUCE FOR GAME. 
 
 Take one-half tumblerful of currant jelly, one-half tumblerful of port 
 wine, one-half tumblerful of stock, one-half teaspoonful of salt, two table- 
 spoonfuls of lemon juice, four cloves, a little pepper. Simmer the cloves 
 and stock together one-half hour. Strain this over the other ingredients 
 and let all melt together. Part of the gravy from the game can be added 
 to it. Mrs. R. Fish. 
 
 HORSERADISH SAUCE. 
 
 Put two teaspoonfuls of prepared mustard into a large cup and mix 
 with it a teaspoonful of powdered sugar, a salt-spoonful of salt and five 
 tablespoonfuls of good vinegar. Stir this preparation briskly for two or 
 
 I 
 
MEAT AND FISH SAUCES AND GARNISHINGS. 421 
 
 three minutes with a wooden or silver fork, then pour it into a tureen in 
 which has been placed a stick of horseradish finely grated; stir the mix- 
 ture again and serve. Mrs. C. Dixon. 
 
 HORSERADISH SAUCE— No. 2. 
 
 A delicious sauce is made from grated horseradish root, mixed with 
 lemon juice, a little salt, and a suspicion of white sugar. The lemon is to 
 mix the sauce. Served with cold meats it makes them much more invit- 
 ing and palatable. This sauce will retain its flavor for some time if kept 
 well covered when not being used and the root does not discolor so 
 quickly as when made in the old way with vinegar. Eliza Higgins. 
 
 HORSERADISH SAUCE— No. 3. 
 
 A good-sized stick of horseradish is required, which should be grated 
 into a bowl and a teaspoonful of mustard, a little salt, one-quarter of a 
 pint of cream and vinegar to taste added. Stir all well together, and serve 
 in a pickle jar with roast beef. Carrie Long. 
 
 LOBSTER SAUCE. 
 
 Put the coral and spawn of a boiled lobster into a mortar and pound 
 to a smooth paste; melt butter the size of a large ^gg, with a wine-glass- 
 ful of vinegar and a teaspoonful of prepared mustard, now stir in the coral 
 and spawn and a pinch of salt and dash of pepper; mix until smooth. 
 
 Mrs. M. p. 
 APPLE SAUCE TO SERVE WITH flEAT. 
 
 Pare, core and quarter tart juic}^ apples and stew until tender. 
 Sweeten and then beat with a granite spoon until they are light and lump- 
 less. Serve warm with roast pork, duck or goose. Emily B. 
 
 ASTRAKHAN SAUCE TO SERVE WITH MEAT COURSE. 
 
 Select red juicy apples, cut in halves, take out core but do not pare; 
 place in a shallow stew-pan with sufficient water to cover and a cupful of 
 white sugar to every half dozen apples. Each half should cook on the 
 bottom of the pan, skin downward and be removed from the others when 
 done so as not to injure its shape. Stew slowly until the pieces are very 
 tender; remove to a platter and boil the syrup ten minutes longer. It 
 will then be like jelly. Pour it over the apples. A few pieces of lemon 
 peel boiled in the syrup adds to the flavor. Mrs. Lillie T. 
 
 CIDER APPLE SAUCE. 
 
 Boil two quarts of new cider until reduced to one, then put into it 
 only what pared and quartered apples the syrup will cover; let the whole 
 simmer three hours. Marion. 
 
423 MEAT AND FISH SAUCES AND GARNLSHINGS. 
 
 BLONDE FISH SAUCE. 
 
 Put three tablespoonfuls of stock in a stew-pan and stew the follow- 
 ing ingredients one-half hour over a slow fire: An onion cut small, two 
 mushrooms, a sprig of parsley, a lemon thinly sliced and a glassful of white 
 wine. When nearly done add, by degrees, a cupful of melted butter and 
 the yolks of three eggs well beaten; keep stirring the pan over the fire 
 for four or five minutes, but do not allow the contents to boil. Strain 
 through a sieve and use it for any kind of fish. Mrs. Mattie French. 
 
 FISH SOUR SAUCE. 
 
 Heat one-quarter of a pint of good vinegar, stir into it one-half tea- 
 spoonful of made mustard, a little pepper and a slice of fresh butter. 
 Serve when the butter is dissolved. Ione Higgins. 
 
 TO BROWN FLOUR. 
 
 Spread a small quantity of Hour upon a tin pie plate, set it upon a 
 moderately hot stove and stir continually until it is brown. Put away in 
 jars closely covered. It is frequently called for in coloring and thickening 
 sauces. Palmer House Chef. 
 
 TO BROWN BUTTER. 
 
 Put a piece of good butter into a hot granite pan and toss until it 
 browns. Stir brown Hour into it until it is smooth and quite brown, but 
 not scorched. To be used for coloring sauces. Palmer House Chef. 
 
 TO MAKE MUSTARD. 
 
 Bring to a boil one-half cupful of vinegar; stir in three teaspoonfuls 
 of mustard, creamed in cold vinegar, one-half teaspoonful of sugar and a 
 salt-spoonful of salt. Let cook two minutes. L. P. M. 
 
 HOW TO MAKE FRENCH MUSTARD. 
 
 Take one-quarter of a pound of best yellow mustard, pour over it one- 
 half pint each of water and vinegar. Add a pinch of salt and a piece of 
 calamus root the size of a pea. Put it on the fire and while it boils add a 
 tablespoonful of flour; let it boil twenty minutes, stirring it constantly. 
 Just before taking it off stir in a teaspoonful of sugar. When cool, put it 
 into bottles and cork tightly. Hannah Merriam. 
 
MEAT AND FISH SAUCES AND GARNISHINGS. 42.'} 
 
 AROMATIC SEASONING. 
 
 Mix one and one-half ounces of thyme, one ounce of bay-leaves, one 
 ounce of summer savory, one ounce of basil and one and one-half ounces 
 of marjoram. Dry thoroughly and pick the leaves from the stems. 
 Pound in a mortar one-quarter of an ounce of cayenne pepper, one ounce 
 of pepper corns, one ounce of cloves, one clove of garlic, the thinly-peeled 
 rind of a lemon, one-half ounce of mace and one nutmeg grated. Mix 
 well together, pass them through a sieve and keep in well-corked bottles. 
 
 Mrs. F. Foster. 
 COLORING FOR GRAVIES. 
 
 Take one-half cupful of sugar and put on a tin plate. Set on the 
 stove till thoroughly brown. Add one-half cupful of water and let boil for 
 a few minutes. Strain and bottle. This will keep for months. 
 
 E. F. P. 
 HERBS FOR WINTER. 
 
 To preserve herbs for winter use such as sage, mint, thyme, or any of 
 the sweet herbs. They should be gathered fresh in their season after a 
 good rain. Examine and throw out poor sprigs; then tie up into small 
 bundles and hang bottom-side up until dry in a warm airy place. When 
 dry and brittle pick off the leaves; put them in a clean can and cover. 
 When wanted for use rub and sift. Prudent Housewife. 
 
 SAUCE ACCOMPANIMENTS FOR VARIOUS MEATS. 
 
 Roast beef should be accompanied with tomato sauce, horseradish 
 sauce, mustard, cranberry sauce or pickles. 
 
 Roast pork: With apple sauce, cranberry sauce, mustard. 
 
 Roast veal: Tomato sauce, mushroom sauce, onion sauce and 
 spinach. 
 
 Roast mutton: Mint sauce, currant jelly, caper sauce. 
 
 Boiled mutton: Onion or caper sauce. 
 
 Boiled fowls: Onion sauce, cranberry sauce, jellies. 
 
 Roast lamb: Mint sauce, green peas. 
 
 Roast turkey: Cranberry sauce, giblet sauce, creamed onions, currant 
 jelly. 
 
 Boiled turkey: Oyster sauce. 
 
 Venison or wild ducks: Cranberry sauce, apple sauce, drawn-butter 
 and lemon sauce, currant jelly. 
 
 Stewed chicken: Curry-powder, egg sauce. 
 
 Roast goose: Apple sauce, cranberry sauce, grape or currant jelly. 
 
434 MEAT AND FISH SAUCES AND GARNISHINGS. 
 
 Broiled steak: Mushroom sauce. 
 
 Boiled fish: White cream sauce, herb sauce, lemon sauce. 
 Boiled lobster: Lobster sauce, slices of lemon. 
 
 Broiled shad: Mushroom sauce, German sauce, parsley or ^g^ sauce. 
 Pickles of all kinds, salted almonds, olives and most of compotes are ^ 
 suitable with all roast and boiled meats. Mrs. White. 
 
 Garnishing;s. 
 
 The simplest method of garnishing roasts, game and fowl is with 
 fresh parsley. Put nice little sprays here and there around the outer 
 edge of the platter and also on top of the meat. Slices of lemon 
 are especially nice for fish while capers are appropriate for leg of mutton, 
 and sprigs of mint for lamb. 
 
 GREEN PEAS FOR GARNISH. 
 
 Put one tablespoonful of butter and one teaspoonful of filour into a 
 stew-pan, mix well over the fire, then stir in one cupful of cooked peas. 
 Stir over the fire for two or three minutes and when thoroughly hot, serve 
 on platter with roast lamb. Millie Van Ness. 
 
 TURNIPS OR CARROTS FOR GARNISH. 
 
 Peel and cook one-half dozen turnips and then cut them into any fancy 
 shape desired, such as cubes, balls, etc. Put them into a saucepan with a 
 little broth; season with salt, sugar and pepper; boil till soft and use as 
 garnish. L. B. M. 
 
 CARROTS FOR GARNI5H. 
 
 Clean young carrots, rub off their skin and trim them with a knife in 
 fancy shapes. Put them into a saucepan with beef or chicken broth; add 
 salt and pepper to taste, add a pinch of sugar and boil till done. Thicken 
 a trifle and serve with boiled beef. Mrs. A. B. W. 
 
 OLIVES FOR GARNISH. 
 
 (Spanish Style.) 
 
 Select large olives, remove the stones from one-half cupful, by cutting 
 them round and round in spiral shape so as to retain their shape. Put 
 them in a saucepan, pour in some white stock and stew slowly until the 
 olives are tender. A garnish for roasts. I. M. Sterns. 
 
 HAM FOR GARNISH. 
 
 Scald two small slices of ham, cut into squares. Put two tablespoon- 
 fuls of butter into a frying-pan and when hot lay in the ham; add a little 
 
MEAT AND FISH SAUCES AND GARNISHINGS. 425 
 
 parsley, salt and pepper to taste and two thin slices of lemon cut in quarters. 
 Fry until a light brown color. A nice garnish for game. J. C. 
 
 GARNISH FOR SALADS. 
 
 Garnish for salads is spoken of more at length under Salads — both 
 meat and vegetable — but it is not out of place to add here that hard-boiled 
 eggs sliced or cut lengthwise are a most appropriate as well as appetizing 
 finish to the ornamenting of a salad. Beets boiled and cut dice shape, 
 capers and powdered cheese, all add to the looks and therefore flavor. 
 
 Mrs. Gregory. 
 
 GARNISH FOR PUDDINGS. 
 
 It is generally understood by all housewives that desserts and pud- 
 dings of all kinds are more appetizing in looks, and hence more palatable, 
 when they come on the table in an attractive manner. Steamed plum 
 puddings when in mold and reversed on a pudding platter and scattered 
 over with a few plums halved, a cherry pudding strewed with a few fresh 
 or candied cherries, or a shortcake the inside of which is filled with slightly 
 crushed berries, is greatly enhanced in looks when surrounded with a few 
 elegant, large, juicy-looking berries. It is not always the elaborate con- 
 coction of a dish that strikes home to the heart; but the beauty and the 
 simplicity. Mrs. Gregory. 
 
]^USHES and CATSUPS 
 
 TOMATO CHUTNEY. 
 
 THIRTY tomatoes, six, apples, chopped, 
 six onions, red peppers, one pound of 
 raisins, two onions, ten ounces of salt, one and 
 one-half pounds of brown sugar, four ounces 
 of ginger and three pints of cider vinegar. 
 
 Mrs. Chas. Hudson. 
 INDIA RELI5H. 
 
 One peck of green tomatoes, one-half 
 head of cabbage, twelve green peppers, one 
 pound of brown sugar, one tablespoonful of 
 cloves, one table-spoonful of cinnamon and 
 one tablespoonful of allspice. Chop the toma- 
 toes, put one-half cupful of salt over them and 
 let drain for twenty-four hours, then add three 
 onions, the cabbage and peppers, all well 
 Put spices in a bag and add the sugar. Cover well with cider 
 
 Mrs. Cole. 
 
 chopped 
 
 vinegar and let it simmer for four hours 
 
 GREEN TOMATO SOY. 
 
 Take a peck of green tomatoes, slice them thin, add one pint of salt. 
 Let them stand twenty-four hours, strain, and put over the fire with twelve 
 raw onions, an ounce of black pepper, one ounce of allspice, one-quarter 
 of a pound of ground mustard, one-half pound of white mustard seed and 
 a little cayenne pepper. Cover the whole with vinegar and boil till as 
 thick as a jam, stirring occasionally with a wooden spoon, to prevent 
 burning. Katie Upton. 
 
 RIPE TOMATO SOY. 
 
 One peck of tomatoes peeled and sliced, one cupful of salt; let stand 
 twenty-four hours; drain off liquor and add one head of celery, eight 
 onions, chopped fine, one quart of vinegar, one tablespoonful each of 
 ground mustard, ginger, cloves, allspice, cinnamon, and one-half spoonful 
 of cayenne pepper; stew slowly two hours; when nearly done add one 
 pound of sugar and one-quarter pound of white mustard seed. 
 
 Mrs. Milburn. 
 420 
 
^U BOUGH "KUTJ 
 
 COLD ^UCED CHICKEK 
 
 AND TONOUE 
 
 GOLD PIGEON ?I 
 
 
 PICNICS AND LUNCHEONS. 
 
 The recipes for making the above dishes and hundreds of others are contained within 
 
 this book. 
 
RELISHES AND CATSUPS. 429 
 
 CHILLI SAUCE. 
 
 Take a peck of ripe tomatoes, skin and cut up coarse into kettle. 
 Take six large onions, five large green peppers, and a good-sized bunch 
 of celery, cutting them all up. Put all on to boil, adding about a pint of 
 cold water. Boil slowly four to five hours. Add one small teacupful of 
 salt, one pint of cold vinegar, tablespoonful of black pepper and one-half 
 teaspoonful of cayenne pepper. Boil all these together one hour. Then 
 bottle it. It must never stop boiling. If you use canned tomatoes four 
 cans equal one peck of whole ones. Maggie Green. 
 
 CHILLI SAUCE-No. 2. 
 
 Three teacupfuls of vinegar, twelve tomatoes chopped, three peppers 
 chopped fine, two large onions chopped fine and two teaspoonfuls of salt, 
 two teaspoonfuls of sugar, one teaspoonful of cinnamon; simmer on back 
 part of stove two hours. Very nice. Mrs. Carrie Vroman. 
 
 CHOW=CHOW. 
 
 For Chow-Chow and Piccalilli see Department of "Pickles." 
 
 TOMATO CATSUP. 
 
 One -half bushel of tomatoes, one teacupful of salt. Boil and strain 
 through a coarse sieve. Add one-half teaspoonful of powdered cloves, 
 one teaspoonful of powdered allspice and four dashes of cayenne. Boil 
 down to five quarts. Bottle while hot and pour over a teaspoonful of olive 
 oil before corking. H. F. L. 
 
 TOMATO CATSUP— No. 2. 
 
 One bushel of tomatoes, three onions, two large red peppers, two 
 tablespoonfuls of cloves, two tablespoonfuls of allspice, one tablespoonful 
 of mace, one and one-half whole black peppers and salt to taste. Cut and 
 heat the tomatoes until they are soft enough to strain. After straining 
 put in the ingredients and boil down one-half; then strain through a 
 colander, cork and seal in heated bottles. Mrs. M. H. Skinner. 
 
 TOMATO CATSUP— No. 3. 
 
 To one gallon of strained tomatoes, put one quart of vinegar, one 
 large cupful of sugar, four tablespoonfuls of pepper, four tablespoonfuls of 
 mustard, four tablespoonfuls of salt, four tablespoonfuls of mixed spices, 
 one teaspoonful of red pepper. Boil till thick and then strain it again. 
 Bottle and set away. Mrs. M. Dawson. 
 
 QRAPE CATSUP. 
 
 Wash and stew ten pounds of fruit over a slow fire until soft. Then 
 strain through a sieve and add nine cupfuls of granulated sugar, two 
 
430 RELISHPS AND CATSUPS. 
 
 teaspoonfuls of cinnamon, two tablespoonfuls of allspice, one table- 
 spoonful of ground black pepper, one tablespoonful of salt and two quarts 
 of cider vinegar. Boil until a little thick and bottle. Lettie T 
 
 CUCUHBER CATSUP. 
 
 Peel and grate one dozen green cucumbers, add two chopped onions, 
 one-third of a teacupful of salt and drain over night. Then add one-third 
 of a cupful of mustard seed, one-half teaspoonful of black pepper and 
 cover with cider vinegar. Fine for corned mutton. J. Smiley. 
 
 CUCUMBER CATSUP— No. 2. 
 
 Grate six fairly ripe cucumbers and drain in a colander. Mince two 
 small onions; mix with one-half teaspoonful of horseradish and same of 
 white mustard seed. Pour over enough cider vinegar to make quite juicy. 
 Do not cook. This will keep in a cool place for some time. 
 
 LiNNiE Beattie. 
 GOOSEBERRY CATSUP. 
 
 Make same as grape catsup, being sure to gather fruit before it is too 
 ripe. Lillie T. 
 
 PLUM CATSUP. 
 
 Make same as grape catsup. Lillie T. 
 
 CURRANT OR GRAPE CATSUP. 
 
 Boil fifteen minutes one-half pint of vinegar, three pounds of sugar, 
 five pounds of ripe currants, one tablespoonful each of cloves, cinnamon, 
 allspice and one teaspoonful of black pepper, one-half teaspoonful of salt; 
 stir the currants, strain and boil fifteen minutes longer. Berries are good 
 also. Marion C. Packard. 
 
 CURRANT CATSUP. 
 
 Eight pounds of currants, eight cupfuls of sugar, one quart of vinegar, 
 two tablespoonfuls of cinnamon, pepper and allspice. Boil in a granite 
 kettle until just thick enough to run freely from a spoon. Seal. 
 
 MrSo L. p. M. 
 CRAB-APPLE CATSUP. 
 
 Select sound apples; peel and quarter two quarts; stew them until 
 tender in as little water as possible, then press through a sieve. To a quart 
 of the sifted apple add two teacupf uls of sugar, two teaspoonfuls of pepper, 
 two teaspoonfuls of cloves, two teaspoonfuls of cinnamon and three large 
 onions chopped fine. Stir all together adding two tablespoonfuls of salt 
 and cider vinegar enough to cover. Place over slow fire and boil one 
 
 iiour. 
 
 Seal while hot. F. P. E. 
 
MOST persons to-day who reside in large cities and have means at 
 command endeavor, during the heated season, to get away for a 
 few weeks to the country, seashore, mountains or inland lakes where 
 good, wholesome living and pure air can be enjoyed. "Roughing it" has 
 become quite a fad and when we consider that the idea includes not only 
 change of location, but change of dress, healthy exercise and simple liv- 
 ing, we must all admit that it is a good thing for mankind. Scores, in 
 flocking hither, camp out or build cottages, others accept the hospitality 
 offered by the "Summer Hotels," an institution made necessary by the 
 advance of time. 
 
 HOW TO ARRANGE THE STOVE. 
 
 In camping out the most important thing aside from the tent is the 
 stove. The top of a common cooking stove with stove pipe to fit is just 
 the thing, although stoves can be purchased on purpose for camping at a 
 cost of three or four dollars. Dig out a hole in the bank the size and 
 shape of the stove and line all with stones except the front. Regulate the 
 draught by placing something in front for a blower. Some prefer the 
 gasoline or oil stoves. 
 
 Coffee and tea pots should not have spouts, but lips; and the lips 
 should be riveted on, as as not to melt off. Tin plates and cups can be 
 kept clean by occasionally scouring them with ashes or sand. 
 
 PROVISIONS FOR CAMP LIFE. 
 
 These will depend much upon the locality and the requirements of 
 the campers; the following suggestions may be serviceable in making up 
 an outfit: 
 
 Plenty of wheat, rye and graham flour, also corn-meal. Bacon, 
 smoked ham, bologna sausage, eggs, dried beef, salt fish. Crackers, 
 panned fruit and vegetables, where fresh cannot be obtained. Potatoes, 
 
 431 
 
432 HOW AND WHAT TO COOK WHEN CAMPING OUT. 
 
 beans, onions, molasses, salt, pepper, sugar, mustard, vinegar, lard, but- 
 ter, coffee, tea, chocolate, rice, oat-meal, baking-soda, ginger, soap, 
 kerosene oil and candles. 
 
 NECESSARY UTENSILS. 
 
 The necessary utensils are coffee pot, spiders, kettles, bakers, gridiron, 
 basins, cups, pails, knives, forks, spoons, lanterns, ropes, bags, strings, 
 needles, thread, matches, shovel, axe, hammer, nails, fishing tackle, 
 gun and ammunition, towels and flannel clothing. 
 
 Most of the recipes in other parts of this book are appropriate for 
 camp life but we give under this head a few that are especially appro- 
 priate for out-door cooking. 
 
 In camp life small and large birds should be either roasted, stewed or 
 broiled. Pick off the feathers and draw them. Wash carefully. If for 
 roasting, tie the legs down and place in the pan. Sprinkle with flour, 
 cover the bottom with water and roast thirty minutes. Oven must be 
 very hot. A. M. Johnson. 
 
 BIRDS ROASTED IN THEIR FEATHERS. 
 (Hunter's Style.) 
 
 Open the bird in the usual manner, and draw; then cover with wet 
 clay and bury in hot coals. In forty-five minutes draw from the coals and 
 peel off the clay. Feathers and skin will come at same time. Delicious 
 cooked in this manner. A. M. J. 
 
 STEWED PATRIDQES, PIGEONS OR GROUSE. 
 
 Place two partridges in a small kettle and dredge with salt, pepper 
 and flour and cover with cold water. Cover tight and let simmer two 
 hours. Thicken with flour and stir in two spoonfuls of catsup; simmer 
 one hour longer, and serve. A. M. J. 
 
 BROILED BIRDS. 
 
 Split and clean; wipe and broil over a hot fire — if small, ten minutes; 
 if large, fifteen. Season with salt, pepper and butter. Serve on toast. 
 
 A. M. J. 
 FISH BAKED IN THEIR SCALES. 
 
 Take out the insides, wash and close up again, first seasoning a little 
 with salt. Leave on the head, fins and scales. Cover with wet clay and 
 bury in hot coals and bake one hour. The time depending, of course, 
 upon the size, a longer time for a larger fish. When done peal off the 
 clay (at which time the scales will also come off), open up, lay flat on the 
 back and lift out the bones. Then take off the head, season, and it is 
 ready to serve. It is unequaled in flavor. William H. Brooks, 
 
HOW AND WHAT TO COOK WHEN CAMPING OUT. 433 
 
 BROOK TROUT. 
 
 (Angler Style.) 
 
 If you cook brook trout as the angler does, split to the tail and clean. 
 Wash and drain. For a dozen large trout fry six slices of salt pork 
 brown, take out and put in the trout. Fry a nice brown and serve with 
 the pork. Louis Hamilton. 
 
 CLAn=BAKE. 
 
 A party of twenty will require a bushel of clams, which should be 
 gathered, if possible, the day before. Leave on the shell, place in a tub 
 and cover with clean water. Into the water throw about one quart of 
 Indian meal. This fattens them. When time to use wash thoroughl}^ in 
 two or more waters. Clean one fresh cod nicely, season with salt and pep- 
 per, and wrap in a clean cloth. Clean also a live lobster. Wash plenty 
 of potatoes, cut off the ends, peel a generous lot of onions, husk some 
 green corn (leaving on the inner husk to keep it clean) and all is ready for 
 the oven. 
 
 Make the oven of flat stones placed together in the form of a square, 
 about two and one-half feet each way; around the inside of this place 
 other stones to form a bin. Fill this bin with small sticks. On these pile 
 larger sticks, crosswise, and on top of these a layer of stones. Start the 
 fire, allowing it to burn down until the stones which are on top settle into 
 the coals. Clean out quickly all the cinders with a poker, then cover the 
 stones with a green seaweed about one and one-half inches thick. Have 
 read}^ the clams, spread them on top of the seaweed, then the vegetables, 
 then the fish and a live lobster. Cover the whole with a piece of cotton 
 cloth to keep out dirt; then cover with seaweed until no steam can escape. 
 Bake thirty-five minutes. Remove the covering from one corner at a 
 time only — so that the rest may keep hot — and all hands take hold and 
 help themselves. J. Jefferson. 
 
 BEAN=BAKE. 
 
 (Outing Style.) 
 
 Build an oven in much the same way as for a clam-bake, except have 
 it rofend and of a size to accommodate a large iron kettle in which the 
 beans are to be baked. Prepare the coals as also for clam-bake and have 
 ready five or six quarts of beans, as the case may be, cleaned, parboiled 
 and seasoned with salt, pepper and molasses. In the center and on top 
 of the beans, place two pounds, more or less, of good salt pork cross cut. 
 Xow put the kettle, with cover, containing the beans on the live coals, 
 cover up with fresh grass and let cook fifteen hours. Have ready some 
 
434 HOW AND IVBAT TO COOK WHEN CAMPING OUT. 
 
 good warm steamed brown bread, delicious butter, and all fall to, for a 
 feast is at hand. Mrs. C. I. Eastman. 
 
 CORN DODGERS. 
 
 Take three teacupfuls of corn-meal, one teaspoonful of salt, one table- i| 
 spoonful of sugar, and pour on boiling water enough to wet it; then make 
 into small, flat cakes about one inch thick, and fry fifteen or twenty min- 
 utes in boilmg; fat. To be eaten very hot. Fine. John Smith. 
 
 CORN CAKE. 
 
 Three teacupfuls of corn-meal, a generous pinch of salt, one table- 
 spoonful of sugar, one tablespoonful of butter; wet with boiling v^2X^x and 
 then beat in one egg. Spread one-half inch deep on buttered tins and 
 bake brown in a quick oven. Delicious. Mrs. John Smith. 
 
 ROAST POTATOES. 
 
 "Of all the potatoes I ever tasted," said Stanley, on his return trom an 
 outing trip in Michigan, "roasted potatoes are the best." Let the coals get 
 red hot, cover with hot ashes and lay on one dozen or more (with jackets 
 on, but clean) as the needs of the company require, and over them put on 
 more ashes and then red-hot coals. Let stand twenty-five minutes. Take 
 out, wipe clean, crush open and drop in a speck of butter and sprinkle 
 with salt. Try them, I did and they are fine. Stanley's Mother. 
 
'^Nor love, nor hofior, wealth nor power 
 Can give the heart a cheerful hour 
 When health is lost. Be timely wise. 
 With health all taste of pleasure flies'' 
 
.--^■&b 
 
 .^ 
 
 WHAT HAKES HEALTH? 
 
 IT IS a matter of no small importance 
 that we well consider the subject — 
 how can we best supply the human family 
 with a food that will perform the mission of 
 strengthening and at the same time the mis- 
 sion of enriching life ? 
 
 Vegetarianism has, from the first, steadily 
 pursued Its way, making no loud boasts, 
 but drawing converts to its theories until to-day there are hundreds in 
 every state in the Union. Vegetarians build their theory on the single 
 fact that all nutritive matter is formed by vegetables; that although 
 animals appropriate nutrition they never form it, and that when men eat 
 animal food, they take on the unhealthy conditions of the very animal 
 they feed upon. 
 
 People say that man requires a certain amount of fat. Well, so he 
 does, but here again comes the vegetarian who says that " the vegetable 
 world furnishes it generously. Seeds and nuts have been found far supe- 
 rior to animal fats." 
 
 Flesh eaters also bring forward the argument that animal food must 
 be more readily assimilated than vegetable, because the people who live 
 upon it are generally fleshy. This the vegetarians claim is a false theory. 
 To be well nourished is to replenish tissues, not to accumulate fat. The 
 increase of flesh beyond a proper amount becomes a disease, and they ask 
 
 436 
 
HEALTH PARAMOUNT TO ALL ELSE. 437 
 
 if " it is not a fact that thin people will endure illness far better than those 
 whose adipose tissue is extreme ?" 
 
 From a humane point as well as a health point of view, vegetarianism 
 has made many converts. Thousands who are not quite ready to declare 
 themselves vegetarians have diminished their use of meat very^ materially 
 within the last year. By this means, a demand for fruits, cereals, vege- 
 tables and nuts has sprung up that we hope will bring its reward in 
 increased health and greater mental activity. 
 
 It is true that the whole earth teems with fine food and it will ever 
 3-ield bounteously to her children. Xo article of diet supplies nutriment 
 so cheaply and with less trouble than cereals and vegetables. Take, for 
 instance Indian corn. At the time America was discovered the inhabitants 
 lived almost exclusively upon this cereal. Rice furnishes more human 
 beings nourishment than an}- other article in existence. In the vegetable 
 world, there need be no adulterations. The articles can be produced in 
 such quantities that they should continue to be pure and within the reach 
 of all. 
 
 Fruits, of which there is a bewildering variet}-, have a large place in 
 the list of health preservers. Ever}^ fruit contains substances designed 
 to inspire and humanize its votar3\ The juices are cool and healing and 
 greatl}- assist in digestion. 
 
 Nuts also are nature's choicest food products, and were doubtless 
 intended by the creator to constitute, with fruits, man's chief diet. Man's 
 greatest burden bearer — the horse — by nature lives solely on a vegetable 
 diet. It hauls heavy loads with no seeming effort. DeLesseps said that 
 the Suez Canal, a wonderful achievement, could never have been built by 
 any meat-eating people in the world. The climate being hot, they could 
 not have endured it. The work was accomplished by Armenians, who 
 live most upon barle}-. DeLesseps himself became a vegetarian and 
 remained so during his life. The elephant, the strongest of all animals, 
 lives entirely upon plant life, and so we might go on, but suffice it to say 
 that vegetarianism is bound to grow and the quicker we spare the blessed 
 lambs and innocent calves, the healthier and happier we will be. 
 
 At first the change in diet from meats to vegetables will perhaps seem 
 difficult but if persisted in one will be able to say with a prominent vege- 
 tarian, "I had been considerable of a vulture, and for some time after 
 eliminating flesh from my menus I had desire for it. But gradually that 
 desire faded, and there cam.e in its stead a growing horror of flesh. After 
 a few weeks of fruits and vegetables there came over me a feeling of 
 exultation and superiority and crispness that was truly novel." 
 
438 
 
 HEALTH PARAMOUNT TO ALL ELSE. 
 
 HOMEKEEPINQ NOT HOUSEKEEPING. 
 
 "Oh, to be strong! each morn to feel, 
 
 A fresh delight to wake to life. 
 To spring with bounding pulse to meet 
 
 Whate'er of work, of care, of strife 
 Day brings to me! each night to sleep 
 
 The dreamless sleep that health can give 
 No weary ache, no wearing pain — 
 
 Ah, then indeed, 'twere joy to live. 
 
 What a ringing chorus of joy and ecstacy 
 would swell up to heaven, if the many thou- 
 sands who are suffering could toss aside their aches and pains and sing 
 the glad song of returning health. Every woman desires to be beauti- 
 ful, yet, where is beauty without health? Strange to say, health is 
 within the reach of all if the simplest rules of every-day life be observed. 
 Let us remember the adage: "We do not live upon what we eat, but 
 upon what we digest." When we ignore our natural instincts, which 
 are satisfied with the proper amount of food and continue to impose extra 
 duties upon the stomach, the first step is taken toward destroying health. 
 We can well learn a lesson from the animals — none of the animal king- 
 dom ever eats except when it is hungry and as soon as it has consumed 
 sufficient to gratify that hunger, it cannot be tempted to continue its 
 repast. 
 
 The mothers, the real homekeepers, are coming to the front in that, 
 as in all the other grand reforms of our progressive age. They are 
 studying the subject of the relations of food, exercise and ventilation to 
 health, and are becoming acquainted with the methods by which nutri- 
 ment is best introduced into the system, and are exercising a sensible 
 supervision over the food of their children. When an author makes the 
 assertion and proves it — that the nature and character of the man or 
 woman has a close relation to what the child was fed upon, it is a truth 
 that will strike home to the mother's heart. 
 
 Every mother in the land should learn something of the chemistry of 
 cooking. This knowledge would not only enable her to keep her family 
 in health, but would teach them how to take care of themselves. How 
 often it is true that a mother studies every other method of bringing up 
 her children in a successful way, but neglects their food? *A mother who 
 looks well after these things may truly be called a Homekeeper. Home- 
 keeping and housekeeping should go hand in hand — but it seems as 
 
HEALTH PARAMOUNT TO ALL ELSE. 
 
 439 
 
 Lillian Whiting says in the World Beautiful that the two "have gotten 
 sadly taken, — one for the other. The finest and most liberal culture is 
 none too fine to fit a woman for homekeeping; but mere industry and 
 trained intelligence is the basis of housekeeping. The woman unlearned 
 in art, literary or social culture, may be a most admirable housekeeper; 
 but the highest and greatest gifts and the most exquisite cultivation are 
 none too much for homekeeping." 
 
 We have here endeavored to pay some attention to food values, sup- 
 plying the elements required by the system. Cream, butter and nuts fur- 
 nish the fats to those who do not eat meat. Fruit gives the acids. 
 Cereals and vegetables the brain and muscle. 
 
 NOURISHING PROPERTIES OF VARIOUS FOODS. 
 
 In the hope of arousing and cultivating intelligent interest in respect 
 to the nutritive value of the most common articles of food, I present the 
 following table, from "Science in the Kitchen," published at Battle Creek, 
 the world-famed sanitarium town: 
 
 GRAINS. 
 
 PER CENT. 
 
 Wheat, Poland 86.8 
 
 Wheat, Michigan, White 85. 5 
 
 Wheat, Michigan, Diehl 85.5 
 
 Wheat, Michigan, Japanese 84.7 
 
 Rye, Winter 89.8 
 
 Rye, German 92. 
 
 Barley 82.2 
 
 Barley, So. Russian 86. 
 
 Oats .' 80. 1 
 
 Corn, Flint , 84.9 
 
 Corn, Dent 84.4 
 
 Corn, Sweet 83. 7 
 
 Rice 86.9 
 
 Millet 85.7 
 
 Buckwheat 85.6 
 
 Irish Moss 81. i 
 
 FLOUR. 
 
 Graham 85. i 
 
 Wheat ! 
 
 Rye 84.7 
 
 Barley 84. 7 
 
 Oat Qi 
 
 Corn 84 
 
 Buckwheat 85 
 
 Bean 88 
 
 I'ea 87 
 
 .\vrowroot 82 
 
 BREAD. 
 
 PER CEN 
 
 Barley , 83 
 
 Wholewheat 81 
 
 White 54 
 
 Rye 57 
 
 Swedish Speise Brod 87 
 
 Zwieback, White 85 
 
 Rye 83 
 
 Macaroni 86 
 
 Manna • -74 
 
 FRESH FRUITS. 
 
 Apple 13.7 
 
 Apricot 13.5 
 
 Blackberry 6.6 
 
 Banana 26.7 
 
 Cherry 14.8 
 
 Cranberry % 4. i 
 
 Currant 10. 7 
 
 Grape 18.2 
 
 Gooseberry 10.8 
 
 Pear 12.4 
 
 Prune 13.4 
 
 Plum 10.8 
 
 Peach 13.9 
 
 Raspberry 6.9 
 
 Strawberry id 
 
 Whortleberry 9.3 
 
440 
 
 HEALTH PARAMOUNT TO ALL ELSE. 
 
 DRIED FRUITS. 
 
 I'ER CENT 
 
 Prune 69 
 
 Pear 63 
 
 Apple 67 
 
 Cherry 49 
 
 Raisin 66 
 
 F 
 
 •g 
 
 56 
 
 Date 67. 
 
 NUTS. 
 
 Chestnut 89.3 
 
 Walnut 88.2 
 
 Hazelnut 89.7 
 
 Sweet Almonds 87.3 
 
 Peanut 79.6 
 
 Cocoanut 50. 5 
 
 VEGETABLES. 
 
 Sugar Beet 16.8 
 
 Parsnip 10. 
 
 Sweet Potato 27.2 
 
 Cucumber 4. 
 
 Asparagus 5.3 
 
 Cauliflower 8.2 
 
 Melon 8.2 
 
 Squash 8. 5 
 
 Onion i3-3 
 
 Pumpkin 8. 5 
 
 Tomato 6. 8 
 
 Peas, Green, Garden 19.7 
 
 Peas, Small 83.3 
 
 Peas, African 90. 2 
 
 Peas, Green 84. i 
 
 Beans, Field 78.5 
 
 Peas, French or Kidney 85.2 
 
 Peas, White . . . .' 82.2 
 
 Peas, Lima 87. 
 
 String Beans 10. i 
 
 Lentils 83.8 
 
 Lentils, German • •74-7 
 
 MILK AND BUTTER. 
 
 PER CENT. 
 
 Cow's Milk 14 
 
 Cream 34 
 
 Swedish Butter 86 
 
 French Butter 87 
 
 Cheese, Stilton 68 
 
 Skimmed Milk 10 
 
 SACCHARINE. 
 
 Syrup 75.4 
 
 Honey 79.4 
 
 Buttermilk 9.2 
 
 Milk of Cow-tree 40.2 
 
 VEGETABLES. 
 
 Carrot 1 1.7 
 
 Winter Cabbage 18. i 
 
 Red Cabbage 8.7 
 
 White Cabbage 8.2 
 
 Spinach 10.5 
 
 Celery 14-5 
 
 Head Lettuce 4.9 
 
 Potato 24.4 
 
 White Turnip 5.4 
 
 Beet II. 5 
 
 MEATS. 
 
 Beef, Lean 28. 
 
 Mutton 28. 
 
 Veal 37- 
 
 Pork 61. 
 
 Poultry 26. 
 
 White Fish 22. 
 
 Salmon 23. 
 
 Entire Egg 26. 
 
 White of Egg 22. 
 
 Yolk of Egg 48. 
 
 VEQETARIANISn. 
 
 "Let us be thankful, not only that we are alive, but that everything 
 else is alive," said Dr. Kellogg, in announcing that there v^ould be no tur- 
 key, no animal food of any kind, at a recent Thanksgiving dinner of the 
 Battle Creek sanitarium. 
 
 People who have never thought upon this subject doubtless think that 
 such a feast would not be a Thanksgiving feast, and especially so as every 
 form of animal food was also excluded; but there are many thousands of 
 very intelligent persons who did the same thing. Yes, there are many 
 
HEALTH PARAMOUNT TO ALL ELSE. 
 
 441 
 
 strict vegetarians in our broad land to-day. Doubtless a large number 
 have drawn their inspiration from the above institution. In order to 
 show what a grand dinner can be made of vegetable foods, and to furnish 
 suggestions for those who may desire to adopt, at least in a small measure, 
 the vegetarian diet, I give the menu of the above dinner: 
 
 riENU. 
 
 Vegetable Oyster Soup Tomato Bisque 
 Toasted Wafers 
 
 Nut Roast Dressing 
 Nuttolene — Mint Sauce Protose Cutlets 
 Cranberry Sauce 
 
 Escalloped Potatoes Baked Sweet Potatoes 
 
 Kornlet 
 
 Boiled Onions Asparagus 
 
 Hubbard Squash 
 
 Graham Bread 
 Swieback Sticks 
 
 Cocoanut Crisps 
 
 White Bread 
 
 Granose Biscuit 
 Walnut Buns 
 
 Caramel Cereal Grape Nectar Fruit Cocoa 
 Malted Nuts Kumyss 
 
 Peaches 
 Strawberries 
 
 Plums 
 Cherries 
 
 Potato Salad 
 
 Lettuce 
 
 Celery 
 
 Lemon Pie Gold Cake 
 
 Roasted Almonds Pecans 
 
 Malaga Grapes Apples Oranges 
 
 Bananas Bromose 
 
 If any one will examine a half-dozen typical, well-ordered vegetarian 
 menus, he will agree with us, after examining the same, that it is possible 
 to prepare a good menu without the use of meats. To illustrate this fact, 
 and to assist those who may be interested in the subject, I give place to a 
 few every-day breakfasts and dinners which have been furnished me by 
 the Battle Creek sanitarium: 
 
 BREAKFAST— THANKSGIVING MORNING 
 
 FRESH FRUIT 
 
 Malaga Grapes Apples 
 
 Strawberry 
 
 TOASTS 
 
 Toasted Whole-wheat Wafers 
 
 Tomato Snowflake Cream 
 
 CEREALS 
 
 Cal. Breakfast Food 
 
 UNFERMENTED BREADS 
 
 Rolled Oats 
 
 DEXTRINIZED /DRAINS 
 
 Granola Zwieback Granut Granose Flakes 
 Crystal Wheat Toasted Granose Biscuits 
 Granola Porridge — Peaches 
 
 Sliced Protose or Nuttolene — Jelly 
 
 Broiled Protose Cottage Cheese 
 
 Poached Eggs 
 
 VEGETABLES 
 
 Baked Potatoes — Cream Sauce 
 Stewed Tomatoes Protose Hash 
 
 Sticks 
 Oatmeal Crackers 
 
 Graham Crackers 
 Currant Puffs 
 
 Passover Bread 
 
 White Crackers 
 Breakfast Rolls 
 Cocoanut Crisps 
 
 FERMENTED BREADS 
 
 White Bread 
 Fine Graham Bread Coarse Graham Bread 
 
 COOKED FRUITS 
 
 Baked Apples Pears 
 
 Plums Prunes 
 
 LIQUID FOODS FOR INVALIDS 
 
 Sterilized Dairy Milk Dairy Milk 
 
 Caramel-Cereal Dairy Cream Fruit Coco 
 
 Gluten Gruel Almond Cream 
 
442 HEALTH PARAMOUNT TO ALL ELSE. 
 
 Another t:il)lc showiiifj^ that the very best animal food is only equal to 
 the vegetable in nutritive value: 
 
 loo Parts. Water. 
 
 Beef 74 
 
 Veal 75 
 
 Mutton 71 
 
 Pork 76 
 
 Chicken 73 
 
 Cod 73 
 
 Haddock 82 
 
 Sole 79 
 
 Dumen or 
 
 
 Nutritive 
 
 Fibrin. 
 
 Gelatin. 
 
 Matter. 
 
 20 
 
 6 
 
 26 
 
 19 
 
 6 
 
 25 
 
 22 
 
 7 
 
 29 
 
 19 
 
 5 
 
 24 
 
 20 
 
 7 
 
 27 
 
 14 
 
 7 
 
 21 
 
 13 
 
 5 
 
 18 
 
 15 
 
 6 
 
 21 
 
HOW TO SERVE THEM. 
 
 FRESH fruits may safely be said to be nature's panacea 
 for many of the ills under which humanity labors. 
 Every fruit that grows contains properties especially needed by our 
 race. At one time fruit upon the table was deemed a luxury designed 
 solely for the wealthy or people of moderate circumstances on 
 special occasions. To-day fruit is a necessity and from no well-set 
 table is it absent. Each variety of fruit has its own health-giving 
 properties — all conducive to happiness and long life. In them is 
 stored up elements that assist digestion, refresh the brain, invigor- 
 ate the body, and why should we go without — when fresh fruit 
 of some sort can be obtained so cheaply? Physicians now heartily 
 recommend a fruit diet to their patients, and were it to constitute half of 
 the daily diet, intemperance and many other evils would be much less- 
 ened. We can personally vouch for a case of a young man who had 
 become addicted to the use of intoxicants. A friend advised him to try 
 the use of oranges before breakfast. He ridiculed but followed his 
 advice, with the result that he became a convert to the fruit diet, and 
 when a craving for alcoholic stimulants arose, he resorted to the imme- 
 diate use of some sort of fruit, and no longer cared for what had been his 
 bane. As he expressed it, fruit "became meat and drink" to him. 
 
 There is no better tonic in the world than the juice of one-half of a 
 lemon squeezed into a cupful of hot or cold water, drank without sugar, 
 on rising in the morning. Headaches, languor, biliousness all disappear. 
 We not only have our native fruits to draw from, but every country on 
 earth contributes its choicest fruits, and when their value is more gener- 
 ally understood, the good effect upon the manners and morals of the 
 world will be productive of grander lives, clearer brains and fewer ail- 
 ments than now. 
 
 443 
 
444 FRESH FRUITS. 
 
 TO PRESERVE APPLES FOR WINTER USE. 
 
 Keep the apples on open shelves in a cool dark attic that is airy. It 
 is preferable to the cellar, which is often too damp. Use the spotted and 
 decaying ones first to preserve the others as long as possible; if preferred 
 they may be packed in clean, dry straw so they will not touch each other. 
 Still another way is, wrap each apple separately in tissue paper and pack 
 in barrels or boxes, but this is rarely done unless the fruit is scarce and 
 very fine. D. Z. B. 
 
 TO PRESERVE GRAPES FOR WINTER USE. 
 
 Select perfect bunches, seal the ends of the stems with sealing wax, 
 hang them in a dark cellar or in any room in which the air is neither so 
 dry as to wither them nor so cold as to freeze them; fasten each bunch 
 separately so as not to touch each other. Lida B. 
 
 STRAWBERRIES AU NATURAL. 
 
 Select fresh ripe juicy berries, remove neither hulls nor stems; with 
 a tiny brush remove all sand underneath the sepals. Arrange on a 
 pretty glass dish or on individual dishes. Serve with a spoonful of pow- 
 dered sugar in small paper cup at side of plate. If berries are not fresh 
 picked place on ice two hours before serving to freshen them. 
 
 LiLLIE. 
 STRAWBERRIES AU NATURAL— No. 2. 
 
 Choose the largest strawberries, leaving the stems on. On each sauce 
 plate arrange them around the dish with the strawberries uppermost. 
 Then place a little pyramid of powdered sugar in the center of each plate. 
 The berries are to be eaten by dipping each one in the sugar. A little pat 
 of ice cream may be substituted for the sugar, but in that case the berries 
 should be stemmed and hulled. Mrs. J. C. M. 
 
 PLUMS. 
 
 (French Style.) 
 
 Sqlect any kind of plums desired. If fresh picked arrange them on 
 fancy dish with their own leaves. Serve with small knives. If not fresh 
 picked place on ice three hours before serving. Mary Butler. 
 
 CHILLED WATERMELON. 
 
 Select a thoroughly ripe watermelon, place on ice till very cold; now 
 wipe dry and cut crosswise at center. Cut out triangular sections (see 
 colored illustration) cut down the remaining sections so as to easily sepa- 
 rate with a knife. Serve with rind attached; serve on large round platter 
 decorated with fresh grape or apple leaves. John Miller. 
 
FRESH FRUITS. 445 
 
 GRAPE FRUIT SERVED IN BASKET. 
 
 (Made of the peel.) 
 
 Select medium-sized grape fruit cut in basket shape (see colored illus- 
 tration) and with a knife carefully scoop out fruit and all the bitter pulp. 
 Return the fruit and sprinkle generously with sugar just before placing it 
 on table. Tie to the handle some light blue baby ribbon and some pretty 
 geranium leaves and set on fancy plate at each place; a nice first course 
 for a luncheon. Leone Hull. 
 
 PINEAPPLE DESSERT. 
 
 Cut the top off of a pineapple and cut away the bottom so that it will 
 stand upright on a plate (see colored illustration). Scoop out the pulp 
 throwing away the core. Mix the pulp with strawberries and green 
 amalaga grapes cutting the berries and grapes into halves. Sweeten and 
 return mixture to the pineapple shell and set on ice. Decorate dish with 
 leaves from the crown or with grape leaves. Luella. 
 
 ORANGE AND STRAWBERRIES IN BASKET. 
 
 (Made of Peel.) 
 
 Select good-sized oranges, cut off the top, scoop out the center and 
 fill with strawberries and some of the orange. If liked pour over a little 
 sherry and put on top a spoonful of whipped cream. Delicious. 
 
 John. 
 GRAPES. 
 
 There is no fruit that is so inviting to the eye as large clusters of 
 grapes, arranged in a clear glass dish. They can be pulled from the stems 
 by the fingers in eating. Nell. 
 
 PEARS. 
 
 Select those that are ripe, pare them and stem them. Cut them in 
 halves, laying them on a fruit dish, and sprinkle powdered sugar thickly 
 over them. To be eaten with knife and fork. Mary Anderson. 
 
 RAISINS. 
 
 Large clusters of raisins can be arranged upon a fruit dish, and a dish 
 of almond-meal set near them. A bunch of the raisins can be placed on 
 each plate, and a teaspoonful or two of the almond-meal added. They 
 are to be eaten together. Lillian B. 
 
 niXED FRUITS. 
 
 The beauty of any fruit is increased when it is tastefully dished. A 
 beautiful method of showing off fruit is to procure a large gilt basket, and 
 fill with apples, pears, peaches and grapes, and fill in the crevices with 
 ferns and geraniums or any green sprays that suggest themselves. The 
 
I 
 
 44G FRESH FRUITS. 
 
 dish so ornamented should never be too full, and always garnished in 
 some way, either with leaves or flowers. When these are not at hand, 
 embroidered or lace paper can be bought for the purpose. All fruit 
 designed for the table should be carefully examined and wiped with a 
 napkin before arranging it on the dish. Mrs. R. Beals. 
 
 MU5KMEL0NS. 
 
 The large melons may be cut into large pieces and served with a little 
 ice on the plate, but small ones are cut in halves, a small piece of ice 
 placed in each section and served. They may be made the first course at 
 breakfast or luncheon. A. R. G. 
 
 PEACHES AND CREAM. 
 
 Arrange as many peaches as you wish in a handsome dish after pour- 
 ing a mixture of sugar and cream over them. Fill the dish with the 
 peaches, which must have been pared and quartered and keep pouring 
 over the cream and sugar until the dish is full. Then set them on the ice. 
 
 Pruella North. 
 A CREAfl OF CHERRIES. 
 
 A quart of cherries broken with a spoon but not enough to make the 
 pits escape, can be left to stand in a cold place after pouring a cupful of 
 sugar over them. Strain off all the juice, sweeten it, and beat one-half 
 pint of cream and the white of an &gg, adding the juice of the cherries 
 very slowly, whipping it till it ceases to foam. The juice must be poured 
 in a little at a time, or it will curdle. Frona Williams. 
 
 NUTS AND RAISINS. 
 
 Select the large raisins that come in good-sized bunches and lay a 
 handsome doily on a glass dish. Now pile up the raisins on this dish 
 and fill in the crevices with shelled nuts of any sort that have been previ- 
 ously blanched. Blanching is simply scalding the nuts to remove their 
 inner skin. They must be wiped dry afterward before using. This makes 
 a pretty dish for the table. Mrs. Laura King. 
 
 MOLDED ORANGES. 
 
 Peel three or four large oranges, being careful not to break the thin 
 skin which divides them. Oil a small mold thoroughly. Boil a quarter 
 of a pound of loaf sugar in three tablespoonfuls of water till it becomes 
 hard and brittle when dropped into cold water, dip the edges of the 
 orange sections into this, arrange them in layers round only the sides of 
 the mold, and fasten them together with the sugar. When they are firm, 
 turn them on a dish, and fill the center with whipped cream. It takes 
 twelve minutes to boil the sugar. J. E. Taber. 
 
FRESH FRUITS. 44? 
 
 PINEAPPLES FOR THE TABLE. 
 
 Unless a pineapple is perfectly ripe it should not be eaten. Pare it, 
 removing the eyes. Do not slice it, but after paring cut away the fruit in 
 small pieces. Lay them in a glass dish, covered with fine white sugar. 
 The core is indigestible, and is not used. Set the pineapple on ice till 
 wanted. Flo Brine. 
 
 STRAWBERRIES WITH CREAM. 
 
 Wash them through a colander. Few of the berries brought to mar- 
 ket can be used without washing. Drain them well, and when as dry as 
 possible, stem them. Sugar and cream should not be placed over them as 
 it makes them dark and soft on standing. When brought to table allow 
 each guest to use cream and sugar at his own discretion. Keep them 
 cool until they are to be served. Mrs. T. Chamberlain. 
 
 APPLE DAINTY. 
 
 Peel eight apples very thin and lay in a dish, in layers, using plenty of 
 powdered sugared over each layer and a little lemon juice. Put it on ice 
 three hours and it will be found excellent. Mrs. R. Roscoe. 
 
 ICED CURRANTS. 
 
 Procure some of the finest bunches of currants. Beat well the whites 
 of two eggs and mix them with one-quarter of a pint of water. Dip each 
 cluster of currants separately into the egg and water, drain for two min- 
 utes, roll them in finely powdered sugar. Repeat the rolling in sugar and 
 lay them on sheets of white paper to dry, when the sugar will become 
 crystallized. Alternating white and red currants make a pretty effect. 
 
 Mrs. Lois Eaton. 
 RASPBERRIES, ICED. 
 
 Take as many freshly-gathered raspberries as wanted. Whisk the 
 white of an &gg, and stir in with it two tablespoonfuls of cold water. Dip 
 the raspberries quickly one by one in the liquid, drain them, and roll them 
 in finely powdered and sifted sugar. Lay them on paper to dry and 
 arrange them prettily in a fancy dish. Mrs. W. Sues. 
 
 ORANGE SALAD. 
 
 Peel one-half dozen oranges, free them from the white skin, and cut 
 them into slices of about one-quarter of an inch in thickness. Arrange 
 them neatly in a compote dish, strew three ounces of finely-powdered 
 sugar over them and pour upon them a wine-glassful of California sweet 
 wine. If it stands a day before using it is richer. S. E. F. 
 
448 FRESH FRUITS. 
 
 FIGS AS A DESSERT. 
 
 Dried figs make a very agreeable dish, but they must be prepared the 
 day before and set away on ice. Soak them first, then simmer slowly till 
 plump. Drain and pile them in a bon bon dish. Serve whipped cream 
 around the dish. Flavor and sweeten the cream with vanilla or sherry. 
 
 P. Thomason. 
 
 ORANGES IN FANCY SHAPES. 
 
 There are many artistic ways of arranging oranges. Cut the peel 
 vertically at even distances, beginning at one end, down to the center. 
 Now peel down the loosened skin but do not break or cut off but tarn 
 points in. The whole resembles a rose. Another pretty way is to peel off 
 the entire skin and slice the oranges crosswise; sugar well and place each 
 slice as though it was uncut. Ione. 
 
 ICED GRAPES. 
 
 Wash and drain large dry bunches of ripe grapes, two or three vari- 
 eties if possible, dip into beaten white of &gg, put in sieve so that they will 
 not touch each other, sift powdered sugar over and put in a warm place to 
 dry. Cherries may be prepared in the same way. Mrs. N. K. B. 
 
 FRESH RASPBERRY COMPOTE. 
 
 Bruise a quart of sound raspberries thoroughly, put them into a glass 
 dish, and sprinkle a pound of powdered sugar over them. Let them lie 
 in a cool place for a couple of hours, then pour over them a quart of thin 
 claret and a quart of cold water. Send sponge cake or any light cake to 
 table with them. Mrs. Lottie Meisman. 
 
 ORANGE COMPOTE. 
 
 Peel the oranges, cut up into sections, pare off all the white skin and 
 cut them into slices; place these in a circle in a preserve dish, pour a little 
 brandy over and let stand in a cool place in their own juice thirty min- 
 utes. CoRRiNE Betts. 
 
 FRESH STRAWBERRY COMPOTE. 
 
 Select fine ripe berries, hull them and arrange in a pyramid in a pre- 
 serve dish; press others through a sieve and put the pulp into a vessel 
 with plenty of powdered sugar and the juice of an orange; stir well and 
 place both this and the strawberries in the ice-box. When ready to serve 
 pour the sweetened pulp over the berries. M. Brubaker. 
 
FRESH FRUITS. 449 
 
 A DESSERT OF PEACHES. 
 
 Select the largest and finest and rub the down off with a clean cloth. 
 Lay them on a dish in the form of a diamond and pile them up, row upon 
 row, to the height you wish. Cut paper peach leaves and build in unless 
 you can obtain the real leaves. Put a circle of the leaves around the base 
 of the fruit. Mrs. Sophia Morris. 
 
 APPLES. 
 
 This fruit, which every one loves, can be eaten in any way. Pick nice, 
 juicy ones, wipe and polish with a soft napkin and serve in a fancy basket 
 decorated with apple leaves. P>uit knives of silver should accompany 
 them. Miss Grace Johnson. 
 
 ORANGES, SLICED. 
 
 Peel one-half dozen oranges and cut them in slices crosswise, picking 
 out the seeds. Then sprinkle generously with pulverized sugar and set in 
 a cool place. The colder any raw fruit can be made the better the flavor. 
 
 W. T. M. 
 BANANAS. 
 
 Strip off the outer skin and cut the fruit in slices. Pour cream over 
 and serve. P. E. F. 
 
 WATERMELON AU NATURAL. 
 
 Procure the watermelon a day or so before they are to be used and 
 place in a cold cellar or put on ice. They can be sliced across or length- 
 wise but need no dressing of any sort. Amy. 
 
 STUFFED DATES. 
 
 Select large dates, remove the seeds and refill with blanched almonds 
 or pecan nuts. Excellent for a final course to luncheon. Greta M. 
 
 STUFFED PRUNES. 
 
 Select very large prunes, soak a short time so they will swell and 
 become plump, remove the pit and stuff with other prunes as full as they 
 can be stuffed. Sift over powdered sugar and pile on bonbon dish. Very 
 fine. Theresa M. 
 
 CRYSTALLIZED ORANGES AND LEMONS. 
 
 Boil together for one-half hour one cupful of granulated sugar and 
 one of water. Dip the point of a skewer or darning needle in the syrup 
 after it has been boiling the given time and then in water. If the thread 
 formed breaks off brittle the syrup is done. Pare some oranges, divide 
 them into eighths and wipe free of moisture. Pour part of the hot syrup 
 
450 FRESH FRUITS. 
 
 into a cup, which keep in boiling water. Take the pieces of orange on 
 the point of a large needle or skewer and dip them in the syrup. Place 
 them on a dish that has been buttered lightly. Care must be taken not to 
 stir the syrup as that spoils it. Mary B. Burns. 
 
 FRUIT GLACE. 
 
 Prepare syrup as above and take any prepared fruits desired (grapes, 
 pineapple, cherries, etc.) on point of a darning needle; dip them in the 
 syrup; when cold they are ready for use. 
 
 Note. — Apples, it is said, are now considered to contain far more 
 brain food than any other fruit or vegetable, and to be much more nutri- 
 tious than potatoes, which enter so largely into the component parts of 
 every meal. M. B. B. 
 
 CHESTNUTS CRYSTALLIZED WITH WHITE SUGAR. 
 
 Make syrup as above. Boil the requisite quantity of chestnuts until 
 soft, and peel them, taking care not to break them. Take them on the 
 point of a skewer, one at a time; dip them first into the syrup and then, 
 quickly, into cold water. Slip them off the skewer into a wire sieve and 
 dry them in a warm place. G. S. T 
 
 STUFFED DATES— No. 2. 
 
 Remove seeds. Replace with blanched almond. Roll in coarse 
 sugar. H. F. L. 
 
 CHESTNUTS CRYSTALLIZED WITH CARAMEL. 
 
 Prepare as above only instead of putting the chestnuts on a sieve to 
 dry have ready a broad flat basin, put some brown sugar or caramel in it; 
 dip the chestnuts into it, leaving them to drain. When they are cold 
 arrange them tastefully on a dish. S. T, O. 
 
OUPS ^ 
 
 WITHOUT MEATS 
 
 w 
 
 ITH the increased interest in 
 vegetarian ideas, it is well to 
 be able to make dishes in which meat 
 plays no part. Vegetable soups pro- 
 vide food for the human species 
 entirely free from adulteration and yet capa- 
 ble of furnishing wonderful nutrition. 
 
 ONION SOUP. 
 
 Put into a stew-pan several peeled 
 and chopped onions and one quart of cold 
 water. Let come to a boil, drain and put back into the pan. Now 
 pour over the onions two quarts of boiling water and let cook until 
 very tender, adding a tablespoonful of salt. When done add a cupful of 
 rich cream; let come to a boil. A few minutes before serving remove 
 the pan from the fire, add the yolks of two eggs, a generous lump of but- 
 ter, into which has been mixed a very little flour, a dash of pepper and a 
 pinch of sugar. Let come to a bubble and it is ready for the table. 
 
 Mrs. a. C. Little. 
 TURNIP AND RICE SOUP. 
 
 Peel and wash as many turnips as desired and put them in a granite 
 kettle with a lump of butter and sufficient water to allow them to simmer 
 gently until tender. Pass through a fine hair sieve, return to the kettle, 
 add a pint of rich milk and one-half cupful of cold boiled rice; season with 
 salt, pepper and a pinch of sugar. Let simmer for twenty minutes; then 
 stir in a lump of butter and one cupful of cream. Serve on croutons. 
 
 Sanitarium. 
 RICE AND PEA SOUP. 
 
 Wash one teacupful of rice, put it into a granite kettle and allow it to 
 boil gently until tender. Put one pint of young green peas into another 
 saucepan and stew until tender. When both the above vegetables are 
 cooked, throw them together and add one pint of hot water. Let boil, 
 remove the pan to the side of the fire and stir in quickly the yolk of an egg 
 beaten with one pint of cream. Season to taste with salt and pepper and 
 a pinch of sugar. Pour over toasted brown bread cut in small squares. 
 
 Mother of Healthy Children, 
 451 
 
452 SOUPS I'VflHOUT MEATS. 
 
 CREAM OF LETTUCE SOUP. 
 
 Wash well four small heads of lettuce, drain, chop, place them in a 
 g,^ranite kettle with one-half cupful of butter and cook for four or five min- 
 utes, stirring lightly. Now add two quarts of water, and season with salt, 
 pepper, a bunch of parsley and one-half cupful of well-cleaned uncooked 
 rice; cover the kettle, and cook for forty minutes, then strain. Clean the 
 kettle, pour the soup into it again and let it come to the boiling point. 
 Add one pint of sweet cream; stir up and serve. Mrs. J. Anderson. 
 
 CREAM TOMATO SOUP. 
 
 Take one can of tomatoes, one quart of fresh, ripe ones, one-half cup- 
 ful of rice, two tablespoonfuls of butter and one tablespoonful of flour. 
 Peel and slice the tomatoes and put over the fire in a granite kettle, with 
 one quart of cold water. Let them heat gradually and then add an addi- 
 tional quart of cold water. When this boils, put in the rice, pepper, and 
 salt to taste, and continue the boiling until the rice is tender; then stir in 
 the flour and butter, one-half teaspoonful of baking soda and one pint of 
 milk. Boil for a few minutes and serve. Mrs. S. Anderson. 
 
 RICE AND TOMATO SOUP. 
 
 Put one-half pound of well-washed rice into a granite kettle with two 
 quarts of water and boil until tender. Season with salt and a generous 
 lump of butter. Move the kettle to the side of the fire and add one quart 
 of tomatoes thoroughly cooked, strained and sweetened with a pinch of 
 baking soda. Season with salt, pepper and a tablespoonful of sugar. 
 Pour over toasted entire-wheat bread. Eliza Brubaker. 
 
 HEALTH SOUP. 
 
 Cut four large onions into small pieces and put into a granite kettle 
 with one-half cupful of butter. Toss over the fire for a few minutes. 
 Now put in with the onions two stalks of celery cut into small pieces and 
 some finely-shredded head of lettuce; stir these ingredients over the fire 
 for twenty minutes, then put in one cupful of cold boiled rice, one pint of 
 boiling milk and one of boiling water. Season the soup to taste with salt 
 and pepper to let it simmer by the side of the fire for an hour. When 
 done add one cupful of cream and one egg well stirred. Take at once 
 from the fire and serve. Mrs. C. Dickerson. 
 
 NEW YORK SOUP. 
 
 A delicate soup is made of a quart of milk with a pinch of salt and a 
 teaspoonful of sugar. Thicken slightly with four eggs creamed in two 
 ounces of butter. Just before taking up stir in the yolks of two eggs. 
 
SOUPS WITHOUT MEATS. 453 
 
 Toast to a good brown, six circular slices of bread, sprinkle sugar lightly 
 over and put them in the oven for a couple of minutes. Pour the soup 
 over the toast and serve. Mrs. Quinn. 
 
 QUICK POTATO SOUP. 
 
 Mash three cold boiled potatoes. Take a tablespoonful of butter and 
 fry a teaspoonful of chopped onion in it. Then add one-half tablespoon- 
 ful of flour. When the thickening is cooked add a pint of milk. Put this 
 with the mashed potato and pass the mixture through a colander. Put 
 this back on the fire and stir. Season with salt and pepper. When the 
 soup is ready for the table sprinkle parsley over it. A Busy Mother. 
 
 PEA SOUP. 
 
 A fine soup can be made by rubbing a can of peas through a colander 
 to remove the skins, then adding water to a tablespoonful of Nut Butter 
 so as to form an emulsion. Add this to the sifted peas, and enough addi- 
 tional water to make the soup of the proper consistency; season with salt 
 and serve. Potato, bean, tomato, and other vegetable soups may be pre- 
 pared in like manner and seasoned with Nut Butter. (Nut Butter can be 
 procured at the grocers.) Mrs. Mina Covert. 
 
 CORN SOUP. 
 
 To one can of grated corn, one tablespoonful of salt, one-fourth tea- 
 spoonful of pepper add two quarts of sweet milk, butter the size of an 
 ^gg, one cupful of mashed cold boiled potatoes and boil five minutes; 
 serve with toast cut in dice. Mrs. B. Yeomans. 
 
 VEGETABLE SOUP WITHOUT HEAT. 
 
 Slice three medium-sized onions and three potatoes into one and one- 
 half pints of boiling water; add one-half can of tomatoes, one-half can of 
 peas, a piece of butter the size of a walnut, one tablespoonful of sugar 
 and a little pepper and salt. Let boil one hour, roll out six soda crackers 
 and serve. Lida Smith. 
 
 TOMATO SOUP. 
 
 Strain one can of tomatoes though a fine colander, add a pinch of soda 
 (to offset the acid), one quart of sweet milk, a generous size of butter, salt 
 and pepper; put over fire and boil fifteen minutes. Serve with crackers. 
 
 Julia Anderson. 
 TOMATO SOUP— No. 2. 
 
 Take three large, ripe, tomatoes, slice and put them over the fire in their 
 own juice. When hot add a quart of milk and a pinch of soda. Salt and 
 
454 SOUPS WITHOUT MEATS. 
 
 pepper lightly. Add apiece of butter the size of a walnut and lastly pour 
 cracker crumbs plentifully in, just before removing from the fire. Canned 
 tomatoes can be used in the winter season. Mrs. Susan Stevenson. 
 
 IOWA POTATO 50UP. 
 
 Peel one dozen small potatoes and boil in one quart of water until 
 done; mash and pour all through colander; then add one quart of sweet 
 milk and one pint of beef broth; butter size of a small egg; season with 
 salt and pepper. Mrs. C. McCartney. 
 
 POTATO SOUP— A I. 
 
 Pare and slice one quart of potatoes, wash and put them over the 
 fire in one gallon of water; add two small onions (sliced), one large table- 
 spoonful of rice, a lump of butter the size of an egg, and pepper and salt 
 to suit the taste. When nearly done break in two eggs. Cook fifteen min- 
 utes. Very good for convalescents. Mrs. L. A. Hall. 
 
 BROWN ONION SOUP. 
 
 Peel and cut in thin rings six large Spanish onions, fry them in butter 
 till tender and brown. Then lay them on a hair sieve so as to drain off 
 the butter. Put them in a kettle with five quarts of water, boil for one 
 hour, stirring often. Then salt and pepper to your taste. Rub the crumbs 
 of a roll or large tea biscuit through a colander and add to the soup, stir- 
 ring all the time so as to keep it smooth. Boil two hours longer. Ten 
 minutes before you serve it beat the yolks of two eggs with two spoons of 
 the vinegar and a little of the soup-. Pour it in by degrees, stirring it one 
 way. Mrs. Jennie Torf. 
 
 LENTIL SOUP. 
 
 Take four carrots, two sliced onions, a chopped lettuce head, two 
 ounces of butter, two pints of lentils, the crumbs of two French rolls and 
 two quarts of stock. Put the vegetables, with the butter, into a stew-pan, 
 and let them simmer five minutes; add the lentils, which should be soaked 
 in cold water for two hours previous and a pint of the stock, and stew 
 gently for one-half hour. Now fill up with the remainder of the stock, let 
 it boil another hour and put in the crumbs of the rolls. When these are 
 well soaked rub all through a wire sieve or tammy cloth. Season to taste 
 with pepper and salt, boil up once more, and serve. Water may be used 
 in the place of the stock, if desired; but in that case a cupful of milk, 
 thickened with corn-flour, should be added just before the final boil. 
 
 P. E. F. 
 
SOUPS WITHOUT MEATS. 455 
 
 PEA AND VERMICELLI SOUP. 
 
 Prepare one quart of green peas that have been cooked and passed 
 through a wire sieve. Put in a saucepan with one quart of milk. Boil 
 separately two ounces of large white vermicelli for ten minutes in salted 
 water. Drain, put with the soup, boil ten minutes longer, skim and serve. 
 
 Mrs. Mary Howe, 
 
 CHICAGO CORN SOUP. 
 
 Turn the contents of a can of sweet corn into a graniteware pan and 
 mash thoroughly with a potato masher until every kernel is broken. 
 Then rub through a colander. To the pulp thus left add sufficient nut 
 soup stock liquor to make about three pints in all. Add a little salt and 
 serve hot. Mrs. Jennie Boyd. 
 
 VEGETABLE OYSTER SOUP. 
 
 Take eight bunches of vegetable oysters, seven or eight in a bunch, 
 one cupful of^sweet corn, and one-fourth of a pound of Nuttolene. This 
 is a product compressed from nuts and can be found at all grocers. 
 Cook the oysters until tender and press them through a colander. Rub 
 the corn through the colander and the nuttolene through a fine sieve. 
 Mix the corn and nuttolene together and add the oysters; add the liquor 
 in which the oysters were cooked, with sufficient water to make it the con- 
 sistency of soup, not porridge. Salt to taste. Heat from one-half hour 
 to an hour. This makes five quarts of soup. W. T. M. 
 
 PENNSYLVANIA PEA SOUP— No. i. 
 
 Put one quart of full-grown peas in the saucepan with three pints of 
 boiling water and a little mint. Leave the cover off the pan and boil 
 rapidly until peas are tender. Remove the scum as it rises, press the 
 whole through a coarse sieve and return to the fire, letting it boil up once 
 more. To this add a lump of sugar and salt and pepper. Serve as hot as 
 possible. Mrs. Margeret Eustis. 
 
 CREAM OF CELERY SOUP. 
 
 In three pints of boiling water cook three cupfuls of celery, cut fine, 
 until sufficiently tender to be rubbed through a sieve. One pint of milk 
 thickened with one tablespoonful of butter and one tablespoonful of flour. 
 Add celery salt, or extract, salt and pepper. Simmer ten minutes. A 
 cupful of scalded cream added just before serving is an addition. 
 
 Minerva. 
 
456 SOUPS WITHOUT MEATS. 
 
 ONION AND POTATO SOUP. 
 
 Take six potatoes, one onion, butter, three pints of water, one large 
 tablespoonful of chopped parsley, the yolks of two eggs, pepper and salt. 
 Fry the potatoes and onion in the butter. When slightly colored put 
 them into the boiling water and add the parsley. Let it boil till the 
 potatoes are quite soft, then press all through a colander. Return the 
 puree to the fire and let it simmer for two or three minutes. When ready 
 to serve have the well-beaten yolks ready and add a little of the soup to 
 them, stirring all the time. When mixed add them slowly to the soup, 
 with plenty of pepper and salt. Do not let the soup boil after adding the 
 eggs. Mrs. Martha Mann. 
 
 SPLIT PEA SOUP. 
 
 Boil a pint of split peas in two quarts of water until quite tender, then 
 
 add two turnips, one carrot, a stick of celery and some potatoes, all cut 
 
 in pieces. When tender pulp it through a sieve. Cut a large onion in 
 
 slices and fry it in butter and flour to thicken the soup. Season to taste. 
 
 Serve with the soup pieces of bread fried crisp in butter. 
 
 Mrs. Lucy Ford. 
 GREEN CORN SOUP. 
 
 Boil one pint of unripe green corn in water, until sufficiently tender, 
 then pass through a sieve and mix it with a quart of nut-meal stock. Let 
 all boil up together and serve in a tureen with toasted bread. A few 
 young spinach leaves may be boiled with the corn to make it a brighter 
 green. Mrs. A. Wolcott. 
 
 VEGETABLE SOUP. 
 
 Peel and slice six large onions, six potatoes, two carrots and two 
 turnips; fry them in one-half pound of butter and pour on them four 
 quarts of boiling water. Toast a crust of bread as brown and hard as 
 possible and put it in with celery, white pepper and salt; stew gently four 
 hours and strain it through a coarse cloth. Have ready thinly-sliced 
 carrot, celery and a little turnip; add them to your liking and stew them 
 tender in the soup. A spoonful of tomato catsup may be added. 
 
 S. A. Stevenson. 
 CREAM OF BEAN SOUP. 
 
 One pint of soup stock, add two cupfuls of flaked beans and let boil 
 three minutes. Melt two tablespoonfuls of Ko-nut in frying-pan, add 
 two tablespoonfuls of flour, one-half teaspoonful of salt, one-quarter of a 
 teaspoonful of paprica, ten drops of onion juice and one pint of milk 
 slowly. When well mixed add the soup stock and serve. 
 
 M. Robinson. 
 
SOUPS IVITHOUT MEATS. 45: 
 
 BLENDED VEGETABLE SOUP. 
 
 Take two quarts of boiling water, add two tablespoonfuls of Ko-nut, 
 one and one-half teaspoonfuls of salt, one-quarter of a teaspoonful of 
 celer>' salt, two teaspoonfuls of Worcestershire sauce, one-quarter of a tea- 
 spoonful of paprica. Then add slowly one cupful each of flaked beans, 
 peas and rice. Boil ten minutes and serve with shredded wheat croutons. 
 
 Myrtle Robinson. 
 CUCUMBER AND GUMBO SOUP. 
 
 Take six cucumbers, six ounces of bread-crumbs, four ounces of 
 gumbo, one ounce of parsley and six ounces of sweet cream. Pare and 
 slice the cucumbers, chop the gumbo and parsley into small pieces and 
 stew them gently three-quarters of an hour, stirring occasionally; then 
 pour in two quarts of boiling water; add the bread-crumbs and cream and 
 let the whole stew two hours. If the soup is then too thin, dredge in a 
 little flour and boil ten minutes longer. A. M. K. 
 
 ASPARAGUS CREAH SOUP. 
 
 Cut off the ends of the asparagus for about two inches and boil the 
 rest till tender. Rub the vegetable through a very coarse sieve and salt 
 the pulp. Boil a pint of milk, mix one-half teaspoonful of butter with 
 one-half teaspoonful of flour and stir into the milk. Add the asparagus 
 and boil about ten minutes, keeping it agitated. Meanwhile boil the ends 
 for about fifteen minutes, drain them, and place them in a soup tureen. 
 Add two tablespoonfuls of cream to the soup and pour it into the tureen 
 without boiling again. Serve at once. Mrs. L. J. Farmer. 
 
 CORN AND ONION SOUP. 
 
 Take a large can of corn and about three pints of water and two slices 
 of onion and let it boil until the corn can easily be passed through a colan- 
 der. Have ready two and one-half cupfuls of boiling milk into which has 
 been stirred one tablespoonful each of butter and flour creamed together, 
 salt and pepper, celery- salt if you like, and one teaspoonful of sugar. 
 Mash the corn through the colander and add it to the milk. Let all cook 
 a few minutes and then serve. R. E. 
 
 GRAHAM SOUP. 
 
 Take three onions, three carrots, four turnips, one small cabbage, one 
 head of celerj', one pint of stewed tomatoes (canned will doj, a small 
 bunch of sweet herbs, one tablespoonful of butter, one-half cupful of milk, 
 thickened with corn-flour, pepper and salt, three quarts of water. Chop 
 all the vegetables, except the cabbage and tomatoes, ver>' fine, and set 
 
458 SOUPS WITHOUT MEATS. 
 
 them over the fire with rather over three quarts of water. Simmer gently 
 for one-half hour, at the end of which time the cabbage must be added, 
 having previously been parboiled and chopped. In fifteen minutes put in 
 the tomatoes and a bunch of sweet herbs and give all a good boil for 
 twenty minutes longer. Put through a colander; return the soup to the 
 fire; stir in a good tablespoonful of butter, pepper and salt, one-half cup- 
 ful of milk, thickened with corn-flour; let it boil up, and it is ready for the 
 table. H. F. L. 
 
 VERMICELLI SOUP. 
 
 Break six ounces of vermicelli in pieces. Boil until nearly cooked in 
 boiling water and salt. This will take fifteen minutes. Add it when well 
 drained to twelve gills of boiling nut-meal stock. Boil till done, about 
 one-half hour in all. L. S. E. 
 
 DRIED PEA SOUP. 
 
 Take a pint of dried peas and three quarts of water, six large onions, 
 outside sticks of two heads of celery, a small bunch of sweet herbs, two 
 carrots. Boil all these vegetables together till they are soft and tender. 
 Strain them through a hair sieve, pressing the carrot pulp through it. 
 Then boil the soup well for an hour with the best part of the celery, a 
 teaspoonful of pepper, add a little dried mint and fried bread with a little 
 spinach. Mrs. Elsie Schultz. 
 
 CREAH OF CELERY— No. 2. 
 
 Trim a head of celery and boil in one pint of water for thirty-five 
 minutes; boil a small onion finely cut in one pint of milk; mix one table- 
 spoonful of flour with two tablespoonfuls of cold milk, add to the onion 
 and milk and cook in a double boiler for ten minutes. Mash celery in 
 the water in which it has been cooked, mix it into the boiling milk, add 
 one tablespoonful of butter, one cupful of rich cream and season with 
 pepper and salt to taste. Strain and serve immediately. 
 
 Cora Hampton. 
 CORN CHOWDER. 
 
 Scrape one dozen ears of sweet corn from the cob and put it in a 
 granite kettle with enough water to cover; let boil twenty minutes, skim- 
 ming off the corn as it floats on the top; pare one-half dozen potatoes, 
 cut into slices, then mash and put into water to scald. Fry an onion 
 in a piece of butter and put into a saucepan with the corn water. Now 
 put the potatoes and corn, first seasoning with salt and pepper, on the fire 
 and let simmer for fifteen minutes or until the vegetables are tender. Put 
 in one tablespoonful of butter and one pint of milk and boil up again. 
 Serve hot with salt wafers. Mrs. C. I. Addison, 
 
SOUPS WITHOUT MEATS. 459 
 
 CREAH OF LENTILS. 
 
 Soak two cupfuls of lentils in cold water for several hours, then place 
 in a granite kettle over a slow fire with two quarts of water, one carrot, 
 one onion, three whole peppers, a bunch of parsley and salt to taste. 
 Cook for one hour and rub through a sieve; put some buttered toast in 
 the tureen, pour over the puree and serve. A Vegetarian. 
 
 CREAM OF CHESTNUT SOUP. 
 
 Boil in white broth a pint of steamed chestnuts; when tender mash 
 fine, pass through a sieve, add some good cream and season. If not thick 
 enough add a little flour and butter mixed. Serve hot. 
 
 Mrs. Mira Madison. 
 
 ONION AND CELERY SOUP. 
 
 One cupful of celery and two onions finely chopped; cook with one 
 quart of water until very tender; then add one quart of rich milk; season 
 with butter, salt and pepper; serve hot. Frances I. Willard. 
 
 PLAIN ASPARAGUS SOUP. 
 
 Take one quart of asparagus, cut in inch-lengths and boil in one quart 
 of water until tender; rub through a colander and return to the water; 
 add one pint of milk, one teaspoonful of butter rubbed with one tea- 
 spoonful of flour and cook five minutes. Season with salt, pepper 
 and butter. Serve hot over toasted bread cut into dice. Ina M. Webber. 
 
 SAGO SOUP. 
 
 Heat to boiling point two quarts of beef, sprinkle into it very gradu- 
 ally one-half cupful of sago; boil five minutes, then set the kettle in a 
 double boiler for one-half hour; skim; serve hot. 
 
 Chef at Grand Pacific Hotel. 
 
 SAGO SOUP— No. 2. 
 
 One-quarter of a pound of the best pearl sago, washed till the water 
 poured from it is clear; then stew it quite tender in water or thick broth 
 (it will require about one quart of liquid, which should be poured on it 
 cold and heated very slowly); then mix with it a pint of good, boiling 
 cream and the yolks of four eggs, and mingle the whole carefully with 
 two quarts of strong veal or beef stock, which is already boiling. 
 
 Palmer House. 
 
460 SOUPS WITHOUT MEATS. 
 
 BISQUE OF TOMATO. 
 
 One part stewed and strained tomatoes; two parts boiling water, a 
 little soda; season with salt, pepper, celery salt and very little onion. 
 Heat thoroughly. Take from stove and stir in enough sweet cream to 
 turn soup as white as desired. Flavor with very little powdered mace and 
 serve at once. H. B. Y. 
 
 IONIA PEA SOUP. 
 
 Add one quart of dried peas to five of water and boil four hours. 
 Cut up three large onions, two heads of celery, one carrot and two turnips 
 and add to the boiled peas and water. Season with salt and pepper. Boil 
 two hours more, thinning with water if necessary. Strain and add one 
 tablespoonful of butter. Serve hot with dice of toast. 
 
 Mrs. Mary Covert. 
 
 PUREE OF VEGETABLE SOUP. 
 
 Cut one-eighth of a cabbage, one carrot, one potato, one-half turnip, 
 one-half onion and some celery. Put them into a saucepan with two or 
 three quarts of water. Salt to taste and boil one and one-half hours. 
 When ready to serve add one glassful of cream or milk, one tablespoon- 
 ful of butter and toast squares. C. B. Preston. 
 
 niNNESOTA BEAN SOUP. 
 
 Soak the beans over night, and, in the morning, pour off the water, 
 replacing it with fresh water; set on the fire until the skins slip off easily; 
 now throw them into cold water and rub well, when the skins will rise to 
 the top and can be removed. Boil the beans until perfectly soft, allowing 
 two quarts of water to one quart of beans; mash the beans and add flour 
 and butter rubbed together, seasoning with salt and pepper to taste. Pass 
 the soup through a colander, rubbing all the thick portion through with a 
 wooden spoon, and put into it before serving toasted bread cut into small 
 pieces. Mrs. H. Hoover. 
 
 TOMATO SOUP WITH ONIONS. 
 
 Slice two onions and fry them in butter until brown; remove them 
 and fry one dozen tomatoes just sufficient to heat them through, then put 
 them into a stew-pan with their gravy and the onions; add a head of cel- 
 ery and a carrot sliced; stew gently for one-half hour^ add three pints of 
 gravy; stew one and one-half hours; pulp the whole of the vegetables 
 through a sieve; season with white pepper, salt and cayenne. Serve with 
 sippets of toasted bread cut in shapes. Mrs. C. I. Thurston. 
 
LIFE FORCES FOR THE SICK AND CONVALESCENT 
 
 1-3-4. Fresh Fruits and How to Serve Them. 2. Unfermented Grape Juice. 
 
 (See Pages 445 to 550.) (See Page 372.) 
 
n 
 
 SWEETMEATS FOR SOCIAL GATHERINGS. 
 
 Theresa's Stuffed Prunes. 4. Oranges in Fancy Shapes. 
 
 2. Fig Burs or Almond Squares. 
 
 (See Page 266.) 
 
 3. Elsie's Almond Macaroons. 
 
 (See Page 277.) 
 
 (See Page 448.) 
 
 5. Washed Figs. (How to Serve.) 
 
 6. Dates Stuffed with Blanched Almonds. 
 
 (See Page 449.) 
 
SOUPS WITHOUT MEATS, 463 
 
 MOCK BISQUE SOUP. 
 
 A quart can of tomatoes, three pints of milk, a large tablespoonful of 
 flour, one of butter; pepper, salt and soda. Put the tomatoes on to stew 
 adding a teaspoonful of soda. Boil milk in a double boiler except enough 
 to mix with the flour. Add the cold thickened milk to boiling milk and 
 cook ten minutes. Add butter, pepper and salt, and then the tomatoes 
 (strained). Serve immediately. Anna Dickerson. 
 
 POTATO SOUP— No. 3. 
 
 Take four large potatoes, pare and slice thin. Put them into salt 
 water and let stand five minutes, then put them into a soup kettle to boil. 
 When done put in a piece of butter as large as an Qgg and season with 
 salt and pepper. Just before serving stir in one &gg well beaten. Cook 
 five minutes and serve. Mrs. A. Marsell. 
 
 POTATO SOUP— No. 4. 
 
 To one quart of water use one onion sliced fine and ten large potatoes 
 sliced fine; boil until tender, say thirty minutes, then add one cupful of 
 sweet milk, one tablespoonful of flour stirred with a lump of butter the 
 size of a walnut and salt and pepper to taste. Serve hot. 
 
 Mrs. St. Clair. 
 CELERY AND POTATO SOUP. 
 
 Chop fine enough celery to make three cupfuls. Cook until tender 
 in a little boiling water. Have heated one quart of sweet milk, add the 
 cooked celery, salt to taste. Thicken with a little flour rubbed smooth in 
 a lump of butter. Add a cupful of mashed potatoes. Let it get very 
 hot. Mrs. R. T. Brown. 
 
 CREAM OF VEGETABLE SOUP. 
 
 Take the vegetables left from a boiled dinner (or fresh ones boiled 
 until tender in salted water). Mash them through a colander, add as 
 much milk as you need for your family, salt, pepper, celery, salt, a slice of 
 onion, and let it come to the boiling point, then add one tablespoonful of 
 each of butter and flour creamed together. When thoroughly cooked 
 serve at once. Mrs. R. T. Cross. 
 

 WITH the revolution in various 
 departments of household eco- 
 nomics and an awakening as to what 
 substances are injurious and what harm- 
 less, has come a cry against the use of 
 Lard in cooking. For years, physicians 
 have tried to convince the public that 
 lard was indigestible; but its use has gone on; not entirely because the peo- 
 ple have wanted to use it, but because the substitutes which have been 
 tried, have proved a failure. Indeed, some have been quite as hurtful as 
 the article which it was intended to displace, and so unpleasant in taste as 
 to force people to turn back again to lard. But all these experiments have 
 led to further search and at last it looks as if a substitute had been found 
 which meets the requirements. Besides the merit of being a pure vegeta- 
 ble fat, it is pleasant to the taste and easy of digestion. Ko-nut is a pure, 
 sterilized oil, made from fresh sweet cocoanut. It will seem at first, to those 
 using it, a trifle more expensive than lard, but it is, after all, quite as eco- 
 nomical, for not more than two-thirds as much is required to make a given 
 recipe, as of butter or lard. For frying, shortening, and cooking, it 
 replaces butter, is not easily scorched, neither is much absorbed in the 
 cooking. It is now put up in pails similar to lard and has excellent keep- 
 ing qualities as well as high shortening powers. Being comparatively 
 new, it may not as yet be found at all grocers. Ask your grocer to get it 
 for you. 
 
 Miss Myrtle Robinson, a demonstrator in the new cooking school 
 kindly furnishes us many recipes in the following pages, which, according 
 to my opinion, are unsurpassed. I quote here an extract from the Chi- 
 cago Times-Herald: 
 
 "An event of uncommon interest occurred at Evanston this week in 
 the series of cooking lessons and lectures given by Miss Myrtle E. Robin- 
 son, of Boston, a graduate of the New Era Cooking School, of Worcester, 
 Mass. Miss Robinson is tall, quiet and engaging in personality. She 
 spoke with grace and easy flow of pure English, which, with the thorough 
 mastery of her subject, gave a charm that was irresistible, while at the 
 time she created new editions of pies, sandwiches, salads, jellies, and 
 divers dainties with such deft, precise and faultless motions as completely 
 to fascinate the eye and ear, holding all listeners as by a charmed spell. 
 The knowledge given of properties and building power of different 
 
 464 
 
KO-NUT VERSUS LARD. 
 
 465 
 
 articles of common food was of great value to the wives and mothers, 
 because it was so practical and will be so helpful in selecting a diet that 
 will fit the body of each member of the family for the work of brain, 
 nerve and muscle. The directions for making each dish, with minute 
 details of kind, quality and strength of ingredients, the best way to pre- 
 pare them, the exact way to measure quantities, the length of time for 
 cooking and all the small points were carefully given, to the delight of our 
 hearts, and all the while the creation advanced and finally appeared in its 
 (one is tempted to say) poetic beauty, for indeed the finished product was 
 'a thing of beauty,' and 'the proof of the pudding' was not lacking in the 
 eating. The attendance increased each day and those coming the last 
 day regretted their absence previous days." 
 
|R^iX FARINACEOUS 
 
 THE NUTRITIVE value of cereals when cooked properly makes them 
 nearly a perfect food. 
 
 First in the list, from a nutritive point, comes wheat. Oats possess 
 more nitrogenous matter than any other grain, and that gives strength to 
 the system. Oats are also flesh-formers. Corn, rye, rice and barley are 
 cereals widely adopted as breakfast foods. 
 
 There is a large number of these foods sold in packages, with direc- 
 tions as to the length of time they should be cooked. But in nearly every 
 case they need longer boiling, and if the time for cooking them were 
 extended, they would be much more digestible. 
 
 GRAPE NUTS. 
 
 For nervous people and brain workers no cereal is better for break- 
 fast than Grape Nuts. It can be obtained of any grocer. Directions for 
 use are on each package. Mrs. Gregory. 
 
 CORN FRITTERS. 
 
 Boil a dozen ears of corn, or more than are needed for dinner, and 
 while warm scrape them with the corn cutter, and put the corn in the 
 refrigerator until morning. To two coffee-cupfuls of corn add two or 
 three well-beaten eggs, three tablespoonfuls of cream or new milk and a 
 small teacupful of flour, with a little salt. Drop in spoonfuls into hot fat 
 and fry a light brown. Or else cook them on the griddle iron like any 
 other cakes. Mrs. Lucy Blanchard. 
 
 CORN FRITTERS— No. 2. 
 
 Six grated ears of corn or one can of corn strained through a colander 
 and chopped. Add one cupful of milk, a generous pinch of salt and a 
 teaspoonful of baking-powder stirred into two-thirds cupful of milk; two 
 eggs not beaten, but stirred in well; drop by the spoonful into boiling fat 
 and drain on paper. Serve hot. J. E. A. 
 
 466 
 
CEREALS AND FARINACEOUS DISHES. 467 
 
 NOODLES BAKED. 
 
 The paste for noodles is composed of eggs and flour. Boil a sufficient 
 number of them, drain and cover them with cold milk in a stew-pan. Add 
 an ounce of butter, two ounces of grated cheese, and pepper and grated 
 nutmeg. Turn them over the fire several times, then pile them on a hot 
 dish, cover them with grated bread-crumbs and brown them in a quick 
 oven. Serve hot. Mrs. Lydia Fay. 
 
 PATTIES OF RICE. 
 
 In a saucepan put one-quarter of a pound of rice that has been washed 
 carefully through three or four waters, cover it with white stock and boil 
 slowly till the rice has absorbed all the liquid. Add a little milk to give 
 the rice a white appearance. Grate Parmesan cheese and add it to taste, 
 and when the rice begins to be jellied, turn it into a dish, making it two 
 inches thick. Cut the patties out with a round biscuit cutter. 
 
 Mrs. E. Locke. 
 RICE MLFFI.N5. 
 
 Mix six cupfuls of rice flakes, one and one-half cupfuls of flour, one 
 teaspoonful of salt, four level teaspoonfuls of baking-powder, one table- 
 spoonful of sugar, two eggs well beaten, two cupfuls of milk, two table- 
 spoonfuls of melted Ko-nut. Bake twenty-five minutes. 
 
 Myrtle Robinson. 
 
 FLAKED RICE FRITTERS. 
 
 Take four cupfuls of flaked rice, one cupful of flour, two level tea- 
 spoonfuls of baking-powder, one-half teaspoonful of salt, one-fourth tea- 
 spoonful of paprica, one ^%^j one cupful of milk. Drop by spoonfuls into 
 hot Ko-nut and fry five minutes. Myrtle Robinson. 
 
 RICE CROOLETTES. 
 
 Put two cupfuls of rice into a saucepan with plenty of water and boil 
 until soft. Take up a little at a time in a spoon, roll it into a pear-shape 
 and dip them into ft^g^g and bread-crumbs, fr>' carefully in boiling fat or 
 Ko-nut, drain and place them on a napkin, garnish neatly with parsley 
 and serve. B. A. P. 
 
 FRLIT BI5CLITS. 
 
 Mix graham flour with just enough of scalded figs — previously washed 
 — to make an adherent dough by much kneading; roll or cut into biscuits 
 one-half inch thick, and two or three inches square; bake in a quick oven. 
 
 E. S. F. 
 
468 CEREALS AND FARINACEOUS DISHES. 
 
 SAQO PORRIDGE. 
 
 Soak four tablespoonfuls of sago ten minutes in a quart of cold water. 
 Boil it gently one hour and season with a little sugar. Pour it into the 
 soup plates. G. N. R. 
 
 FARINA GRUEL. 
 
 This is very nutritive. A nice gruel which strengthens is made by 
 the addition of two tablespoonfuls of farina to a gill of water. Pour very 
 slowly on the mixture a quart of boiling water, stirring thoroughly and 
 boiling ten minutes. Mrs. Kate Collins. 
 
 CORN=STARCH BLANC MANGE. 
 
 Dissolve one-half pound of corn-starch in a pint of cold milk; then 
 put it into three pints of boiling milk; and boil very moderately five or 
 six minutes. L. F. T. 
 
 CORN-=MEAL HUSH. 
 
 Sift with one hand into two quarts of boiling water enough corn-meal 
 to make a thick gruel. Stir it till all the lumps are smoothed out. Set it 
 on the back of the range and let it cook a couple of hours. Use cream, or 
 butter and sugar on it. F. E. P. 
 
 TO FRY CORN MUSH. 
 
 Boil the corn-meal the day before, and put it in a deep square tin with 
 straight sides. This makes the slices look even when cut. Have the 
 slices all of one size. Roll each one in egg and flour and fry in Ko-nut 
 oil. They must be turned, so as to have a crust on both sides. 
 
 Mrs. p. Pfennig. 
 TO STEAM RICE. 
 
 Rice should be cooked so as to leave the grains whole, consequently 
 it should be first washed through cold water several times, or until that 
 floury substance is washed off. Then take a cup of rice and put it in a 
 pan with three cupfuls of cold water. Put it in a steamer and cook one 
 hour. If it thickens too much add boiling water. Have a fruit sauce to 
 eat with it, warm. L. C. A. 
 
 RICE CUTLETS. 
 
 One-fourth of a pound of rice, one-half pound of cold meat, one onion, 
 one-fourth pound of bread-crumbs; boil the rice and strain it, chop up the 
 meat and onions small, and mix with rice; sprinkle one salt-spoonful of 
 salt and one-fourth salt-spoonful of pepper over it; mix well together, 
 
CEREALS AND FARINACEOUS DISHES. 469 
 
 with just a little milk to make a paste; let the mixture set on a plate; cut 
 into the shape of mutton cutlets; dip in ^gg and bread-crumbs. Fry a 
 golden brown; serve with tomato sauce. M. E. M. 
 
 CORN BREAD MADE WITH KO=NUT. 
 
 One quart of sifted yellow or white meal, three cupfuls of buttermilk, 
 one teaspoonful of soda, one-half cupful of molasses, one ^gg, three tea- 
 spoonfuls of Ko-nut, one tablespoonful of flour and a pinch of salt. Stir 
 well and bake in a moderate hot oven one hour. E. E. A. 
 
 BAKING-POWDER BISCUIT. 
 
 Mix four cupfuls of pastry flour, eight level teaspoonfuls of baking- 
 powder, one teaspoonful of salt. Mix into this with tips of fingers four 
 tablespoonfuls of Ko-nut, then moisten with one and one-half cupfuls of 
 milk. Roll three-fourths of an inch in thickness, cut and bake in hot 
 oven ten minutes. Myrtle Robinson. 
 
 STEAHED FIG PUDDING. 
 
 Take two cupfuls of shredded wheat biscuit crumbs, one-half cupful 
 entire-wheat flour, one-half package of fig mince, one-fourth teaspoonful 
 each of salt, allspice and cinnamon, one-third cupful of molasses and one- 
 half teaspoonful of soda mixed, also one cupful of cold water, two table- 
 spoonfuls of melted Ko-nut. Steam this pudding till done. The shredded 
 wheat can be obtained at all the leading grocery stores. 
 
 Myrtle Robinson. 
 SHREDDED WHEAT CROUTONS. 
 
 Spread shredded wheat biscuit with Ko-nut, cut into fourths cross- 
 wise and toast until brown. Serve hot. Myrtle Robinson. 
 
 KO-NUT MUFFINS. 
 
 One e.gg beaten light, one teaspoonful of sugar, two-thirds cupful of 
 milk, one teaspoonful of melted Ko-nut, two teaspoonfuls (level) of bak- 
 ing-powder and flour enough to make a batter not too stiff. Mix thor- 
 oughly the baking-powder and salt with the flour. Stir the beaten egg, 
 sugar and milk together; add the melted Ko-nut then the flour. Turn 
 into gem pans and bake at once in a hot oven ten minutes. H. F. L. 
 
 SALLY LUNN. 
 
 Three eggs, a third of a cupful of Ko-nut, a cupful of brown sugar, a 
 cupful of milk, a cupful of yeast, a pint of flour and nutmeg. Make these 
 up at ten in the morning to use for tea in the evening. E. S. C. 
 
470 CEREALS AND FARINACEOUS DISHES. 
 
 WHEATEN GRITS. 
 
 Put two cupfuls of grits in a kettle with water to cover, and a little 
 
 salt. Set on the fire, stir occasionally but do not let it scorch. It requires 
 
 an hour to do it to perfection. Serve in a vegetable dish with milk and 
 
 sugar at hand. D. I. P. 
 
 WHEAT-MEAL WAFERS. 
 
 Mix unbolted flour with cold water into a thin dough. Shape this 
 dough into small round cakes, one-sixth of an inch thick. Bake in a range 
 oven rather slowly. A. C. F. 
 
 RICE GRIDDLE CAKES. 
 
 Soak over night one quart of cold boiled rice in five gills of milk; the 
 next morning add one quart of milk and stir in nearly as much flour, and 
 two eggs well beaten. Bake on a soap-stone griddle. Fine bread-crumbs 
 or rusked bread mixed with the rice, improve this cake. M. H. N. 
 
 RICE DODGERS. 
 
 Boil soft one-half pound of rice in salted water; when cold add one 
 
 egg, one-half cupful of sugar and one-half package self-rising flour. Soak 
 
 a slice of bread in water, drain and take off the crust; mix well with the 
 
 rice and cook by dropping a spoonful at a time in boiling lard or Ko-nut. 
 
 The dodgers must not touch the bottom of the pot. Serve with hot 
 
 coffee. Greta M. T. 
 
 CRACKED WHEAT. 
 
 To four small cupfuls of boiling water stir in one cupful of cracked 
 
 wheat and a scant teaspoonful of salt. Boil in double boiler two hours; 
 
 serve hot for breakfast or pour into a mold and serve cold, with cream 
 
 and sugar for luncheon. Lillie. 
 
 RICE CAKES. 
 
 Two ounces of flour, four ounces of ground rice; mix the flour and 
 rice together while in its dry state; four ounces of sugar, two ounces of 
 butter, two eggs, one-half teaspoonful of baking-powder, a pinch of salt. 
 Cream the sugar and butter, add one-half the flour and one ^gg,, then the 
 remainder of flour, ^gg and baking-powder; grease some gem pans, fill 
 two-thirds full with the mixture; bake fifteen minutes. 
 
 Mrs. Philander. 
 HOT CEREAL ROLLS. 
 
 Mush, or any cereal that can be warmed over, will make nice rolls. 
 Add graham flour to form a stiff dough. Knead it very little, cut it into 
 shape of rolls and bake quickly. If the mush was of corn-meal fine white 
 flour may be added. H. F. L. 
 
CEREALS AND FARINACEOUS DISHES. 471 
 
 A BREAKFAST SHORTCAKE. 
 
 Take a teacupful of sweet milk and two spoonfuls of rich sweet 
 cream. Add salt and stir in a spoonful at a time of coarse flour or 
 "shorts." When quite thick knead in fine flour till it will roll nicely. 
 Roll out less than one-quarter of an inch thick. Place quickly in buttered 
 pans and bake in a quick oven. It is to be eaten hot and is nice for break- 
 fast on a cold morning. Mrs. M. Palmer. 
 
 BANNOCKS. 
 
 Two teacupfuls of oatmeal or barley meal sifted with two teaspoon- 
 fuls of baking-powder; add to two beaten eggs one tablespoonful of sugar 
 and one pint of milk with a little salt, sifting in the oatmeal. Bake on a 
 griddle. M. V. M. 
 
 CORN-MEAL MUSH. 
 
 Put two quarts of water into a kettle, let it come to a boil; now add a 
 tablespoonful of salt and sift in through the fingers of the left hand fresh 
 yellow corn-meal, a handful at a time stirring constantly with a pudding 
 stick, with the right; continue to stir and add meal until it is as thick as 
 you can stir easily; stir it a while longer; let it cook at least twenty min- 
 utes and it is ready for the table. To be eaten with milk. 
 
 Martha Higbee. 
 FRIED MUSH. 
 
 Prepare as above, pour into a mold and when cold slice and fry in drip- 
 pings to a golden brown. Serve for breakfast with maple syrup. 
 
 Martha Higbee. 
 GRAHAM MUSH. 
 
 Make same as corn-meal mush; sift the flour and stir it gently into 
 boiling water, stirring it all the time. M. H. 
 
 PETTIJOHN MUSH. 
 
 This is a breakfast food which can be procured at every grocery. It 
 is excellent and appetizing; easy to make. Rule for making on each 
 package. Mrs. White. 
 
 CRACKED WHEAT— No. 2. 
 
 Soak about one quart of cracked wheat over night in cold water. 
 Then cook thoroughly in water slightly salted, using only the amount of 
 water that the wheat will absorb. Emma B. 
 
473 CEREALS AND FARINACEOUS DISHES. 
 
 OATMEAL. 
 
 Use about one cupful of oatmeal to each quart of water. Salt and 
 
 cook in a double boiler until thoroughly done, or if preferred it can be 
 
 steamed. Julia Miller. 
 
 RICE. 
 
 Rice is said to be the most healthful food known to man. Even the 
 sick can eat it where nothing else agrees. The simplest and easiest way 
 to prepare it is to wash and put over the stove in plenty of cold water. 
 Salt slightly and cook till tender; serve with cream and sugar. 
 
 Julia Smith. 
 BOILED HOMINY. 
 
 Wash a quart of hominy in cold water and then soak twelve hours in 
 
 tepid water; put it over a slow fire with the water in which it has been 
 
 soaking, and boil gently for five hours, adding more water from time to 
 
 time. Do not add salt while cooking but season when it comes from the 
 
 stove. Y. C. 
 
 HOniNY CROQUETTES. 
 
 Take one pint of hot cooked hominy, one tablespoonful of hot milk 
 and the yolk of an egg. Beat all together, season with salt and let stand 
 till cool. Shape the mixture into croquettes, then roll them in bread- 
 crumbs and fry in Ko-nut to a golden brown. Drain, lay them on a nap- 
 kin and serve. A. T. O. 
 
 FRIED HOMINY. 
 
 Stir together some cold boiled hominy, one egg well beaten, one 
 
 tablespoonful of melted butter and a small quantity of milk. Heat over 
 
 a slow fire and turn into mold and dredge lightly with flour. When cold 
 
 slice, put a lump of Ko-nut into a flat stew-pan and when hot put in the 
 
 slices and fry until brown. Drain, pile on a dish and serve with maple 
 
 syrup. C. A. I. 
 
 BAKED MACARONI. 
 
 Break up one-half of a box of macaroni into small pieces and put into 
 a saucepan with boiling salted water. When tender drain and put it into 
 a stew-pan. Add a little pepper and salt, add one-fourth pound of butter, 
 three ounces of grated cheese and pour into a baking-dish. Sprinkle with 
 a little more cheese and bake for thirty minutes. E. J. C. 
 
 MACARONI WITH TOHATOES. 
 
 Break one-fourth of a box of macaroni in lengths about two Inches, 
 plunge them into a saucepan of boiling salted water and boil for twenty- 
 
 II 
 
CEREALS AND FARINACEOUS DISHES. 473 
 
 five minutes. Take out, drain, and put them in a baking-dish; mix in 
 one ounce of grated Parmesan cheese, one teacupful of stewed tomatoes, 
 a lump of butter and salt and pepper to taste. Place the dish in a slow 
 oven, allow the mixture to simmer gently for thirty minutes and serve. 
 
 G. D. 
 BOILED HACARONI. 
 
 A plain way to cook macaroni is to break it into inch-lengths and lay 
 it in a saucepan containing boiling water and salt. It cooks in twenty- 
 five minutes. It makes a good-sized dish. To be eaten for dinner with 
 cream. Mrs. R. Ellison. 
 
AS- AN ARTICLE 
 OF-DIET 
 
 THE CRAVINGS of the human palate are changing very essentially. 
 Once, nuts were regarded as a luxury, a dainty only to be used ' 
 between meals, or something for the children on extra occasions; but 
 to-day they are looked upon as an assistant to the forces of nature in 
 imparting nutriment. They produce heat and form flesh. They take the 
 place of meat and are subject to no adulterations. They yield bounteously 
 under cultivation and have become one of the most important articles of 
 commerce. 
 
 By some scientists they are regarded as superior to meat and the fact 
 that they can be used in so many forms in the culinary department recom- 
 mends them to the housewife who is always ready to extend her repertoire 
 of choice foods. 
 
 The chestnut was a prominent article of food among the ancients, 
 and is to-day made into bread in many countries. The peasantry of the 
 south of France make a daily dish of boiled chestnuts and milk and 
 thrive upon it. 
 
 Flour made from the peanut is found to be more nutritious than that 
 ground from any of the cereals; butter made from it (peanut butter) is 
 also becoming a staple article of commerce and is used by vegetarians 
 instead of butter made from cow's milk. 
 
 It is certain that a gain in flesh is observed where nuts compose the 
 main article of diet. It is said by some that nuts are heavy and clog the 
 system. The reason for this complaint is that they are usually eaten after 
 a meal that is already too heavy. Another reason, some people cannot 
 thoroughly masticate them. This brings into prominence their value when 
 they are ground and cooked, and the fact that they afford a nearly per- 
 fect substitute for animal foods. There are several delicious products 
 
 474 
 
NUTS AS AN ARTICLE OF DIET. 4'}'5 
 
 formed from nuts which can be procured at all the groceries. We append 
 a few of the best ones with recipes for their preparation. 
 
 NUT BUTTER. 
 
 This butter is a thoroughly sterilized product of edible nut meats, a 
 more than perfect substitute for butter, as it makes blood as well as fat. 
 Makes a perfect emulsion with water. It is recognized as a great delicacy 
 wherever used. Keeps perfectly. Put up in tins of different sizes. 
 
 Place the desired quantity of nut butter in a bowl, add a few drops of 
 water and beat with a fork until smooth. For nut cream, prepare the 
 same as above, add a little more water until of the consistency desired. 
 For nut milk add four or five parts of water to one of nut butter. 
 
 W. T. M. 
 NUT LOAF. 
 
 Three cupfuls of stale bread-crumbs, one and one-half cupfuls of 
 chopped hickory nuts, one and one-half cupfuls of seeded raisins, one-half 
 teaspoonful of salt. Mix, adding sufficient hot water to moisten. Cover 
 and let stand ten minutes. Add one cupful more of hot water and turn 
 into buttered pan. Bake one and one quarter hour in moderate oven and 
 serve cold. A. A. C. 
 
 NUT LOAF— No. 2. 
 
 The most delightful combinations may be made with left-over foods 
 combined with bread-crumbs, soups, nut preparations, with or without 
 tomato or browned flour. The seasoning may be varied with onion, mint, 
 thyme, sage, savory, marjoram, caraway, celery seed or leaves or stalks. 
 In using protose, take equal quantities of that and very dry but not too fine 
 bread-crumbs (if they are moist, twice the quantity will be required), 
 chopped onion, and a trifle of mint (not over one-eighth of a teaspoonful 
 to a good-sized loaf), with a little strained tomato, and water and salt. 
 The mixture should be quite dry, after standing a few minutes for the 
 crumbs (if dry) to become moistened. It should not seem watery when 
 pressed together with the hand, but should be just moist enough to hold 
 together; if too moist, the loaf will be solid and soggy when baked; or if 
 not baked long enough it will be too soft to slice nicely. When prepared, 
 press the mixture into an oiled, brick-shaped tin and bake in a moderate 
 oven about one hour, or until it feels rather firm when pressed with the 
 fingers. Loosen the sides, turn out on a board, and slice carefully with a 
 thin, sharp knife. Serve with brown gravy or tomato sauce. E. J. S. 
 
I 
 
 476 NUTS AS AN ARTICLE OF DIET 
 
 NUT SOUP. 
 
 Break into small pieces one cupful of hickory and almond nuts of 
 equal amounts. Simmer in two pints of water seasoned with one-half 
 teaspoonful of salt, a slice of onion and two stalks of celery. When ten- 
 der add one cupful of rich milk or cream. This soup may be strained or 
 
 not, as desired. H. O. C. 
 
 NUT SOUP— No. 2. 
 
 Simmer a pint of Lima beans gently in just sufficient water to cook 
 and not burn, until they have fallen to pieces. Add more boiling water i 
 as needed. When done, rub the beans through a colander. Add nut ' 
 soup stock to make of the proper consistency and salt to season. Reheat 
 and serve. White beans may be used in place of Lima beans, but they \ 
 require longer cooking. A heaping tablespoonful of sago, previously ' 
 soaked in cold water, may be added to the soup when it is reheated, if 
 liked, and the whole cooked until the sago is transparent. F. M. P. 
 
 NUT CROQUETTES. 
 
 Steam one-half cupful of well-washed rice in one cupful of water with 
 one-fourth teaspoonful of salt for one hour or until tender. Add to this 
 an equal bulk of dry simmered protose, one ^gg and salt to taste; shape, 
 roll in fine bread-crumbs; bake twenty minutes in a moderate oven. If 
 liked one tablespoonful of chopped parsley or celery may be added before 
 shaping. Protose as it comes from the can chopped may be used if pre- 
 ferred. H. F. L. 
 
 ALnOND PUDDING. 
 
 Soak three tablespoonfuls of finely-grated bread-crumbs in milk. 
 
 Add one-quarter of a pound of blanched and pounded almonds, a piece of 
 
 butter the size of an egg melted in a pint of new milk, sugar to taste, a 
 
 teaspoonful of grated lemon-rind, a little nutmeg and three eggs well 
 
 beaten. A glass of wine may be added if approved of. Place in a pudding 
 
 dish lined with paste, and bake in a moderate oven. 
 
 Mrs. Sarah Bullard. 
 PEANUT BEANS. 
 
 A dish closely resembling baked beans is afforded by taking the Vir- 
 gina shelled raw peanuts. Pour boiling water over them and boil for five 
 minutes. When cool slip the brown skins off, with the fingers. Put in the 
 bean pot about one and one-half teaspoonfuls of salt to each pound of 
 nuts and a large quantity of boiling water. Let them boil fast for one 
 hour or so, then place them in a slow oven where they will gently simmer 
 
NUTS AS AN ARTICLE OF DIET. 477 
 
 for from eight to fourteen hours. If the water evaporates, add boiling 
 
 water and let it settle through them without stirring them. They should 
 
 be slightly juicy when done. Mrs. Adelaide Haigh. 
 
 Salted nuts are served with dinner, and are eaten at any time during 
 
 the meal. 
 
 PROTOSE ROAST WITH BROWN GRAVY. 
 
 Put alternate layers of sliced protose and finely sliced onion, with salt, 
 in a small tin or dripper. Cover with water and bake slowly for two or 
 three hours, adding water as required. When ready to serve, remove the 
 protose from the tin, add more water to that left in the tin, if necessary, 
 and thicken with a mixture of brown and white flour stirred up with 
 water. This may be served with peeled baked potatoes, or the potatoes 
 may be baked with the protose. I. T. O. 
 
 WALNUTS. 
 
 Put large, sound nuts into an earthen pan, and pour over them as 
 much cold water slightly salted as will cover them. Leave them until the 
 next day and rub them dry before using them. They make a good des- 
 sert. E. F. I. 
 
 PRESSED PROTOSE LOAF. 
 
 Break up protose slightly with a fork, add salt, a very little sage, and, 
 if necessary, a little water to make the protose hold together. Pack it 
 into an oiled tin, put a weight on it, press firmly, and let it stand in a cool 
 place several hours. When ready to serve, run a knife blade around 
 from the edge of the tin, turn the contents out carefully, slice with a thin, 
 sharp knife, and serve with onion points, cranberry sauce, jelly, or celery. 
 A little Nuttolene may be used with the protose. Minced yolks of hard- 
 boiled eggs are an improvement in the loaf. Seasoning with celery salt 
 and a little lemon juice instead of the sage, salt and water makes another 
 variety. Minced onion with or instead of the sage gives a different dish. 
 This may be broiled before serving if desired and served with sour-apple 
 
 sauce. C. A. T. 
 
 SOUR SALAD DRESSING. 
 
 Rub two slightly rounded tablespoonfuls of peanut or almond butter 
 smooth with two-thirds of a. cupful of water (the half-pint cupful sold in 
 stores), according to directions for preparing the nut butter for bread Let 
 this cream boil up for a moment over the fire. Remove from the stove, 
 add one-half teaspoonful of salt and two tablespoonfuls of lemon-juice. 
 Cool, and it is ready for use. If too thick, it may be thinned with a little 
 lemon juice or water. More salt and lemon juice may be added if desired. 
 
4^8 NUTS AS AN ARTICLE OF DIET. 
 
 By using a scant cupful of strained stewed tomato in place of the water in 
 
 the above, with the almond butter, we have a palatable and very pretty 
 
 dressing. A. P. V. 
 
 NUT BUTTER SANDWICHES. 
 
 Cut a loaf of bread in two in the center, spread the cut surface of each 
 half with nut butter, and sprinkle with salt if desired. Cut off a thin slice 
 from each half with a sharp knife, and lay the two spread surfaces 
 together. Continue to spread and cut the slices until you have the 
 required number of sandwiches. Thin slices of protose, or a lettuce leaf 
 with salad dressing, or both, may be laid between the slices. U. P. A. 
 
 SALTED ALMONDS. 
 
 Blanch the almonds by putting the meats in boiling water, let stand a 
 few moments. Remove the hulls and dry the nuts. Put about a teaspoon- 
 ful of butter in a long flat tin, and when it melts put in the nuts. Sprinkle a 
 little salt over them, and let them brown, stirring often. Be careful not to 
 let them brown too much. Take them off, put on a paper to absorb the 
 fat and sprinkle well with salt. W. F. A. 
 
 SALTED PEANUTS. 
 
 The peanuts must be shelled and blanched. Put them in a pan with a 
 little butter and fry them quickly. Remove them to a colander and 
 sprinkle them with fine salt, shaking them constantly. They may be 
 served in little trays at each plate. E. J. A. 
 
 SALTED PISTACHIO NUTS. 
 
 Pistachio nuts salted are so expensive an item, but such a picturesque 
 addition to the table that one should learn how to prepare them at home. 
 Take a cupful of the shelled nuts, blanch them and after removing the 
 skins stir in some salt and a little sweet oil — perhaps a tablespoonful. Let 
 the nuts stand for one-half hour, then put them in an oven to become 
 crisp, but not too brown. They should be served in a tinted china dish 
 that harmonizes with the color of the nuts, or in a bonbon basket of fili- 
 gree silver. A few chopped pistachios scattered thickly over a charlotte 
 russe add to the appearance and fiavor of the dessert. A. C. F. 
 
 PEANUT POUND CAKE. 
 
 Three large or four small eggs, a scant cupful of granulated sugar, 
 one tablespoonful of lemon juice, one tablespoonful of ice water, one cup 
 of sifted nut meal, one-half cupful of sliced citron, if desired, one-half to 
 
 J 
 
8 
 
 L_ 
 
 TEACH THE BOYS AND GIRLS TO MAKE THEIR OWN CANDY 
 
 And yet we check and chide 
 The airy angels as they float about us, 
 
 Stanley's Fudges. 
 Miss Parloa's Chocolate Creams. 
 Edwin's Ribbon Candy. 
 Fancy Bon Bon Basket. 
 
 With rules of so-called wisdom, till they grow 
 
 The same tame slaves to custom and the world.— W/ri. Osgood. 
 
 5. Palmer's Pineapple Glace. 
 
 6. Janet's Peppermint Drops 
 
 7. Ethel's Candied Cherries. 
 
 8. Crystallized Lemon. (Southern Recipe.) 
 
GOODIES FOR THE LUNCH BOX AND HOW TO MAKE THEM 
 
 Greenacre Hermits. (See Page 269.) 4- Unsurpassed Raisin Pies. 
 
 Elsie's Cocoanut Cookies. (See Page 270.) (See Page 219.) 
 
 Nut Macaroons— French Recipe. 5- Mrs. Payne's Canadian Coffee Cake. 
 
 (See Page 362.) (See P;ige 247) 
 
NUrS AS AN ARTICLE OF DIET. 481 
 
 two-thirds of a cupful of pastry flour, sifted once before measuring; salt. 
 Have the ingredients as nearly ice-cold as possible. Sift the sugar; sift 
 the flour twice and leave it in the sifter. Beat the yolks of three eggs, 
 adding sugar gradually. When stiff add part of the water and more 
 sugar. Beat, add more water, sugar, and one-half the lemon juice until 
 all the sugar is in. Stir into this mixture one-half the nut meal, a good 
 pinch of salt and the citron. Beat the whites of the eggs to a moderately 
 stiff froth, with a pinch of salt. Add the remainder of the lemon juice, 
 and beat until dry and feathery. Slide the beaten whites on the yolk 
 mixture, sprinkle part of the nut meal over them, sift on a little flour and 
 chop in lightly. Add more meal and flour; chop; continue until the flour 
 is all in. Take care not to mix too much. Put into a pan at once and 
 bake slowly in an oven that bakes well from the bottom. Handle care- 
 fully when taking from the oven. If a gasoline oven is used, the fire may 
 be turned off and the cake allowed to cool in the oven. M. E. P. 
 
 I HARD SAUCE OF NUTS. 
 
 Rub together equal quantities of nut butter and sugar with a little 
 salt and add water to make it smooth. A little more water makes a 
 cream sauce. M. B. C. 
 
 NUT SAUCE FOR VEGETABLES. 
 
 Cream two large spoonfuls of Brazil nuts with warm water, then stir 
 in gradually nearly a pint of hot water. Mix in one-half cupful of tomato 
 that has been stewed and strained. Boil it up once and thicken with a 
 tablespoonful of flour and cook till done — about six minutes. 
 
 E. G. Don. 
 PROTOSE CHOPS. 
 
 Dip thin slices of protose (which can be procured at the grocer's), with 
 any flavor you prefer, into beaten egg and bread-crumbs and broil. Serve 
 with a brown or tomato sauce. Garnish with parsley. A. C. F. 
 
 • HAZEL NUT CAKES. 
 
 Mince very finely two ounces of hazel nuts and one-half ounce of 
 sweet almonds. Add three ounces of pounded and sifted sugar, the white 
 of an egg, beaten to a firm froth, and as much flour as will bind them 
 together. Roll the paste out till it is one-quarter of an inch thick, stamp 
 it out in small round cakes, place these on well-buttered tins, and bake in 
 a slow oven twenty minutes. Mrs. R. Swarts. 
 
482 NUTS AS AN ARTICLE OF DIET 
 
 HAZEL NUT TARTS, 
 
 One scant cupful of powdered sugar, yolks of six eggs, well beaten, 
 one pound of hazel nuts. The nuts should be ground and one-third of 
 them kept for filling. Filberts can be used if preferred. Grind bread 
 enough to make one and one-quarter cupfuls and keep one-third of that 
 for filling. First mix sugar and yolks of eggs, then add one tablespoonful 
 of rum, then the nuts, bread, and whites of eggs. Bake in two layers. 
 
 Filling. — One cupful of milk, one-half cupful of sugar, a piece of but 
 ter the size of an Qgg; let them come to a boil. Set aside and add the 
 remaining nuts, bread, and a tablespoonful of rum. 
 
 Frosting. — One and one-third cupfuls of confectioner's sugar, with 
 cream added to make it stiff. Flavor with almond or vanilla extract. 
 
 Mrs. M. Sontag. 
 
 NUT SANDWICHES. 
 
 Butter very thin slices of Boston brown bread and lay finely chopped 
 almonds between the slices. Salt them very lightly — a mere dash of salt 
 should be used. G. D. 
 
 PEANUT SANDWICHES. 
 
 Shell and remove the skins from one cupful of freshly-roasted pea- 
 nuts; chop very fine, mix with one tablespoonful of mayonnaise dressing. 
 Spread with butter and cut thin slices of white bread, remove crusts and 
 spread the peanut dressing between the slices. Anna Hill. 
 
 NUT CORN PUDDING. 
 
 Put thin slices of protose into a three-quart basin in layers, with six 
 tablespoonfuls of finely sliced celery, salt, and a slight dredging of flour 
 until one-half or two-thirds full. Cover well with water and bake from 
 one-half hour to one hour. Then spread over it the following corn pudding, 
 sprinkle lightly with fine crumbs and bake until a delicate brown over the 
 top. • Mrs. J. M. C. 
 
 CORN PUDDING. 
 
 Two cans of sweet corn rubbed through a colander, three well-beaten 
 eggs, one cupful of milk; salt to taste. Mrs. J. M. C. 
 
 NUT BREAD. 
 
 Make brown or white bread the usual way and just before forming 
 into loaves drop in a generous handful of pecan nuts in one loaf. This 
 makes a change and is greatly enjoyed by the children. Mary. 
 
NUTS AS AN ARTICLE OF DIET. 483 
 
 BROMOSE. 
 
 A combination of carefully blanched, thoroughly cooked, and sterilized 
 nut meats with predigested cereals, put up in jars, and in tablets resem- 
 bling caramels. Delicate as a confection and makes fat and blood with 
 extraordinary rapidity. Ready to eat at once. E. F. C. 
 
 FRUIT COCOA. 
 
 A delicious food beverage. It contains no chocolate, cocoa, tea, 
 
 coffee, glucose, sugar, cream, or milk, but is a pure product of tropical 
 
 fruits and nuts. It can be used in any way in which cocoa or chocolate is 
 
 employed. C. A. L. 
 
 NUT AMBROSIA. 
 
 A preparation similar to malted nuts in composition but treated in 
 
 such a manner as to produce a crisp, crusty mass with a rich nutty flavor. 
 
 Veritably the daintiest and most delicious food product ever discovered. 
 
 It melts in the mouth, comforts the stomach, and makes fat and blood with 
 
 great rapidity. One-half pound to a pound per day is a not uncommon 
 
 gain in weight on using. Ambrosia dissolves in hot or cold water. 
 
 P. E. F. 
 PROTOSE. 
 
 Vegetable meat. It resembles animal food in appearance and com- 
 position, but is far more nourishing. D. B. M. 
 
 NUT SOUP STOCK. 
 
 This consists of the concentrated, soluble portions of choice nuts and 
 
 is a perfect substitute for meat stocks. Can be used by itself or with 
 
 vegetable products. It may be used just as extract of beef is. Dissolve 
 
 in hot or cold water. Add the water slowly at first, one part stock to ten 
 
 of water. M. A. B. 
 
 SALTED ALMONDS. 
 
 Warm an ounce of butter in a baking pan and when it is quite hot 
 
 throw in a pound of blanched and dried almonds, sprinkle with salt and 
 
 put in a hot oven; when they begin to assume a fine delicate brown and 
 
 the salt adheres pour them on a sieve and leave till cold. Serve cold on 
 
 small dish. Walnuts, pecan nuts, peanuts, and others can be prepared 
 
 in the same way. W. T. M. 
 
 CHESTNUT CROQUETTES. 
 
 Shell four dozen chestnuts, put into a stew-pan with enough water to 
 cover. Boil thirty minutes. Drain and pound the nuts until very fine; 
 
484 NUTS AS AN ARTICLE OF DIET. 
 
 add one tablespoonful of butter and pound until well mixed; add 
 another tablespoonful of butter and pound ten minutes, then add a little 
 salt, one-half pint of cream, a little at a time. When all is worked rub the 
 mixture through a sieve. Beat three eggs until light and stir into that 
 which has been strained. Place in a double boiler and cook eight min- 
 utes, stirring constantly. It should by this time be smooth and thick, if 
 the water in the outer boiler has been boiling rapidly. When cold, butter 
 the hands and mold into balls. Dip into a beaten ^gg, then into bread- 
 crumbs; fry one and one-half minutes. Serve hot. M. W. T. 
 
 CHESTNUT SALAD. 
 
 Shell, blanch and boil until tender as many chestnuts as needed. Drain 
 and set aside to cool. Boil two eggs hard. Arrange lettuce in a salad 
 bowl, pvt the chestnuts over and then a dressing made of lemon juice, 
 olive oil, salt and a pinch of sugar. Hold a small sieve over the salad, 
 grate over the chestnuts the yolk of the egg and over all lay the white of 
 the &gg cut in rings. Emma Brooks. 
 
THEIR IMPORTANCE. 
 
 IT MAY seem superfluous to give directions about the cooking of vege- 
 tables, for to many housewives it is the simplest matter in the world 
 to wash and cook them in scores of appetizing ways. Yet, now that vege- 
 tables are beginning to form the main diet of hundreds of thinking men 
 and women, it is not out of place to learn that more is involved in their 
 cooking than sometimes seems. Even the potato, with which all are 
 familiar, when brought to the table in a sticky, soggy condition, will neither 
 gladden the eye, tempt the appetite, nor furnish the nourishment it other- 
 wise would. 
 
 SUGGESTIONS ON THE COOKING OF VEGETABLES. 
 
 The greatest care should be taken in preparing and boiling vege- 
 tables. If taken from the garden, they ought to be gathered in the morn- 
 ing while still wet with the dew and if from the market they should be 
 put in cold water until crisp, before cooking. Never boil them longer 
 than until just done. Put them on in an abundance of fresh water, slightly 
 salted, that is just beginning to boil. Water that has boiled for some time 
 is flat. Care should be taken that the water does not cease to boil until the 
 vegetables are done; drain immediately after. 
 
 For onions, cabbage, turnips, etc., it is best to change the water, espe- 
 cially when used during the winter, since the flavor, then, is much stronger. 
 Dried peas, beans and lentils should be previously soaked and put on to 
 boil with cold water. Boil spinach and kale in an abundance of water in 
 an uncovered pot, to retain the color. 
 
 Never thicken vegetables of any kind by adding flour mixed with cold 
 water. Always put butter in a saucepan, to this add the flour, mix well, 
 then add to the vegetables. This improves not only the looks, but also 
 
 485 
 
486 VEGETABLES. 
 
 the taste to such an extent that the Httle extra work will not be taken 
 into consideration by those who beHeve in doing things right. 
 
 The best water to use for the cooking of vegetables is pure well water. 
 In cities where spring water cannot be procured, lake water will answer, 
 but should first be filtered to take out the sediment. 
 
 TIME FOR COOKING VEGETABLES. 
 
 Although no exact time can be given for cooking the various vege- 
 tables, as much depends upon the age and freshness, yet the following 
 table will help, to some extent, the inexperienced cook. My advice is to 
 test with a fork, or taste, and thus decide: 
 
 Potatoes, boiled, twenty-five minutes. Tomatoes, fresh, one-half hour. 
 
 Potatoes, baked, forty-five minutes. Tomatoes, canned, one-quarter hour. 
 
 Sweet Potatoes, boiled, forty-five minutes. Cabbage, three-fourths of an hour to an 
 
 Sweet Potatoes, baked, sixty minutes. hour. 
 
 Squash, boiled, twenty-five minutes. Cauliflower, one hour. 
 
 Squash, baked, one hour. Dandelions, two hours. 
 
 Green peas, boiled, twenty to forty min- Beet Greens, one hour. 
 
 utes. Onions, one and one-quarter hours. 
 
 Shelled beans, boiled, sixty minutes. Beets, two hours. 
 
 String beans, boiled, one hour. Turnips, white, forty-five minutes. 
 
 Green corn, boiled quickly, twenty min- Turnips, yellow, one and one-half hours. 
 
 utes. Parsnips, one and one-half hours. 
 
 Asparagus, fifteen to thirty minutes. Carrots, one hour. 
 Spinach, one hour. 
 
 Nearly all these vegetables are eaten dressed with salt, pepper and 
 butter, but sometimes a small piece of salt pork is boiled with them, and 
 seasons them nicely. 
 
 HASHED BROWN POTATOES. 
 
 Chop two boiled potatoes fine; take a large saucepan (an omelet pan 
 
 is best); put in two tablespoonfuls of butter; when hot turn in potatoes, 
 
 dust with salt and pepper and with limber knife pat down into a smooth 
 
 sheet; stand pan over a moderate fire and cook slowly for ten minutes; 
 
 now begin at one end of pan and roll over and pat each roll down until 
 
 you get to opposite side of pan and potatoes are in the shape of omelet, 
 
 put your serving dish over pan and turn up-side down; then they are 
 
 ready to serve. Della Yeomans. 
 
 HOLLANDAISE POTATOES. 
 
 The potatoes should be pared, washed and cut into one shape before 
 cooking. This can be done with an apple corer, a potato scoop or they 
 
VEGETABLES. 487 
 
 can be cut into cubes. Boil twenty minutes in slightly salted water, tak- 
 ing care that they do not break, then drain and let cool a little. Now 
 prepare a golden sauce as follows: Boil one-half cupful of milk or water 
 with one-half dozen pepper corns and one-half teaspoonful of salt. When 
 flavored, strain it into another saucepan and add one-half cupful of butter 
 and the yolks of three eggs beat with a fork, over the fire, until it thickens 
 like cream. Then squeeze in the juice of one-half of a lemon or a 
 tablespoonful of vinegar. Pour over the potatoes and garnish with sprigs 
 of parsley. Leone. 
 
 STUFFED POTATOES. 
 
 Select potatoes of even size. Cut a thin slice from one end, that they 
 may stand firm and put in the oven to bake. When well done remove 
 from the oven and with sharp scissors cut a lid from the upper end, and 
 scoop out the potato into a hot bowl with a teaspoon, keeping the skin 
 whole. Beat the potato in the bowl with a little cream, a teaspoonful of 
 butter, a speck of salt and pepper. Then fill the skins with the mixture, 
 heaping it high on top. Set the potatoes carefully on end and return to 
 oven for ten minutes to heat. Serve on a platter with sprigs of parsley 
 and a few tiny specks of butter. Lida M. 
 
 TO BOIL NEW POTATOES. 
 
 Do not pare them but scrape the skins off with a dull knife, washing 
 them nicely after. Put into boiling water and boil about fifteen minutes. 
 Drain them and add a cupful of milk. Now melt a little butter, thicken 
 with flour, and pour over them, keeping on the fire just long enough to 
 heat to boiling point. Serve hot. Mrs. J. Samuels. 
 
 LYONNAISE POTATOES. 
 
 Take six cold boiled potatoes, place them in a frying-pan with a piece 
 of butter the size of an English walnut and an onion chopped up raw. 
 Season with a pinch each of salt and pepper. Cook for ten minutes, stir- 
 ring until well browned. Chop a little parsley and sprinkle over. 
 
 Mrs. Katie Upton. 
 
 POTATO CAKES. 
 
 Grate raw potatoes and add a little salt, a piece of butter and an ^^q,. 
 Beat all well together, dredge with flour. Drop them into good drippings 
 and fry a light brown. Cold mashed p(^):atoes can be made in the same 
 manner but are not as nice, <■ Mrs. S. Stevenson, 
 
488 VEGETABLES. 
 
 POTATO CROQUETTES. 
 
 Peel, boil and mash a quart of potatoes, mixing with them the yolks 
 of four eggs, two ounces of milk; set on the fire, stir for two minutes, 
 spread in a dish to get cold or leave over night, if designed for breakfast, 
 in which case a little milk may be added to moisten their dryness; mix 
 thoroughly, divide into tablespoonful parts, shape them, roll in bread- 
 crumbs, dip into beaten eggs (the whites), roll in bread-crumbs again and 
 fry in hot fat. Take off when done, drain, dish and serve immediately. 
 When they are shaped flat, they are ''croquettes a la duchesses B. J. 
 
 POTATO SOUFFLE. 
 
 Select for baking, potatoes as near of a size as possible; cut off each 
 end; when baked scoop out the inside with a spoon, being careful not to 
 break the skins. Add to the potato, butter, salt, and sufficient hot milk to 
 make quite soft; beat till very light and smooth; fill the skins with this 
 and place on end in a buttered pan on the oven grate till browned on top. 
 The potatoes will puff up considerably if sufficiently beaten. Nice for 
 breakfast or tea. Mrs. J. C. Janeway. 
 
 POTATO TORTILLA. 
 
 Four eggs, one teaspoonful of chopped parsley, three large potatoes, 
 two tablespoonfuls of butter or oil. Cut cold potatoes, previously cooked, 
 into slices, and sprinkle with the parsley. Put the butter or oil into a 
 saute pan, and when boiling, fry the potatoes a light brown. Beat four 
 eggs; season with pepper and salt and pour into the potatoes; shake the 
 pan constantly to prevent sticking. When one side is brown, turn the 
 tortilla with a plate and brown the other. Serve at once. 
 
 Mrs. Lucy Mead. 
 MASHED POTATOES. 
 
 Cook the potatoes in salted water until thoroughly done, then drain. 
 Set on the back of the stove, mash and beat with a wooden spoon until 
 the lumps are all gone; then add enough milk (a little at a time) to make 
 them nice and creamy, butter the size of an ^%^, more salt. Put in the 
 dish they are to be served in; make a little hole in the top which you fill 
 with butter and set in the oven until the butter melts; then serve at once. 
 
 Mrs. D. Farrand. 
 CREAMED POTATOES. 
 
 Put a pint of milk (or one-half pint of cream) in a frying-pan and let 
 heat; add a piece of butter the size of a butternut thickened with flour, 
 
VEGETABLES. . 489 
 
 some salt and pepper; let it boil, stirring till it thickens; have five good- 
 sized potatoes (boiled or baked the day before), cut them in small pieces, 
 put all together; cook ten minutes, stirring to prevent burning. 
 
 Mrs. Mary A. Winter. 
 SARATOGA CHIPS. 
 
 Peel the potatoes carefully, cut into very thin slices and keep in cold 
 
 water over night; in the morning drain off the water and rub the potatoes 
 
 between napkins until thoroughly dry, then throw a handful at a time 
 
 into a kettle or pan of very hot lard, stirring so that they may not adhere 
 
 to the kettle or to each other. As soon as they become light brown and 
 
 crisp remove quickly with a skimmer and sprinkle with salt as they are 
 
 taken up. Mrs. O. Atwater. 
 
 POTATO BALLS. 
 
 Take four cold boiled potatoes, rub through a wire sieve, put into a 
 stew-pan with one-half ounce of butter and a dessert-spoonful of milk; 
 beat over the fire till smooth. Add pepper and salt, the yolk of an egg 
 and chopped parsley. When cold form into balls, brush over with the 
 white of ^^^, roll in bread-crumbs and fry in hot fat. 
 
 Mrs. T. C. Young. 
 SWEET POTATO BALLS. 
 
 Boil the potatoes and mash them well. Have ready a pint of milk, 
 which has been boiled. Add a little lemon peel, two lumps of sugar and a 
 little salt. Add the potatoes to the milk as soon as it is ready — enough to 
 make a thick mush. When cooled, make up into balls, covering them with 
 crumbs of bread and yolks of ^^^. Fry them a nice brown and serve up 
 with sugar strewed over them. • Alice George. 
 
 E5CALL0PED POTATOES. 
 
 Pare six medium-sized potatoes, slice thin in cold water. Drain and 
 put in a pudding pan. Season with salt and pepper, pour over two-thirds 
 of a pint of rich milk, add a piece of butter the size of an ^^%, send to the 
 oven, and when potatoes are well done serve. 
 
 Miss Mary E. Wetherholt. 
 
 BAKED POTATOES. 
 
 (Peeled.) 
 
 Peel nice, large potatoes carefully to retain their shape, wash them in 
 a strong brine, then take an apple-corer, with which take out a piece of 
 potato from end to end, insert a piece of butter, season with a trifle of 
 pepper and salt, place them together with the pieces taken out into an 
 
400 VEGETABLES. 
 
 earthen or granite dish, in which they can be sent to the table if desired. 
 When done the}- nuist be Hght brown and crisp on the outside and be 
 easily pierced witli a fork. Serve hot. 
 
 Note. — When perfectly done all baked potatoes should be pierced 
 with a fork two or three times several minutes before taking them out of 
 the oven to favor the escape of steam, which makes them drier and 
 improves the taste. J. D. E. 
 
 FRENCH FRIED POTATOES. 
 
 Peel the potatoes, slice them lengthwise in slices one-quarter inch 
 
 thick, drop them in cold water for one hour, then take them out and dry 
 
 them with a cloth, and fry them in hot lard. If you wish them to puff up, 
 
 remove them with a skimmer before quite done, drain, and again return 
 
 to the hot lard to continue frying until done. Sprinkle with fine salt and 
 
 serve hot. H. O. C. 
 
 FLAKED POTATOES. 
 
 Take large, perfect potatoes, boil in their skins in salt water, drain 
 well, peel and rub them through a coarse sieve on a hot dish beore the 
 fire, without touching them, to keep as flaky as possible, sprinkle with fine 
 salt and melted butter, and serve hot. C. A. M. 
 
 SWEET POTATO CROQUETTES. 
 
 (Excellent.) 
 
 Wash and boil in their jackets as many potatoes as are required. 
 When done, drain and remove skins; wash and season with salt, pepper, a 
 little cream and a dash of cinnamon. Make in cone-shape and fry golden 
 brown. Serve on garnished platter. Hilda. 
 
 APPLES AND POTATOES. 
 
 Use equal quantities of potatoes and apples, peel, core and quarter the 
 apples, peel the potatoes and boil in salt water until half done, drain off 
 some of the water and add the apples, boil until both are done, then drain 
 well before adding the salt, sugar, cream and fried onion. Mash well. 
 They must have the consistency of mashed potatoes when properly made, 
 and these should be smooth and creamy. 
 
 Note. — Beating the potatoes with a wire potato masher after the 
 milk or cream is added is a great improvement. E. J. F. 
 
 POTATO PANCAKES. 
 
 Two quarts of raw, grated potatoes, four eggs, two tablespoonfuls of 
 thick, sour cream, salt, Ko-nut or lard. Let the grated potatoes stand for 
 
VEGETABLES. 491 
 
 several minutes.'dip off the water, which set aside until the starch settles, 
 then pour off the water and add the starch to the potatoes, beat up the 
 eggs thoroughly, mix with the cream and potatoes, add salt to taste and 
 fry in plenty of Ko-nut or lard till crisp and brown. H. F. L. 
 
 SWEET CORN. 
 
 (Canned.) 
 
 One can of best corn, butter the size of a bird's egg, one cupful of rich 
 
 milk, salt, sugar. Boil all togther for about ten minutes. Fresh corn 
 
 may be prepared in the same way, after it has been boiled and cut from 
 
 the cob. P. S. E. 
 
 GREEN CORN ON COB. 
 
 This should be cooked on the same day it is gathered; it loses its 
 sweetness in a few hours. Strip off the husks, pick out all the silk, and 
 put it in boiling water; if not entirely fresh add a tablespoonful of sugar 
 to water, but no salt; boil twenty minutes and serve on a napkin. 
 
 Mrs. a. Armstrong. 
 SUCCOTASH. 
 
 Take a can of corn, add it to a pint of Lima beans, place them in a 
 saucepan with a large lump of butter, a little salt and pepper and one-half 
 pint of sweet milk. Heat it thoroughly for about ten minutes, add two 
 tablespoonfuls of Worcestershire sauce and serve. The beans must have 
 been cooked previously. Miss Minnie Ray. 
 
 ESCALLOPED GREEN CORN OR CORN PUDDING. 
 
 Take six full ears of sweet green corn, score the kernels and cut from 
 the cob. Scrape off what remains on the cob with a knife. Add one 
 quart of milk, three eggs well beaten, two tablespoonfuls of corn-starch, 
 one-fourth teacupful of butter, a tablespoonful of sugar and salt to taste. 
 Bake in a well-greased earthen dish, in a hot oven two hours. Place it on 
 the table browned and smoking hot. A. T. O. 
 
 SWEET POTATOES. 
 
 (Southern style.) 
 
 Cut cold sweet potatoes into slices one-quarter of an inch thick and 
 place in an earthen dish. Spread each slice with a layer of butter and 
 sprinkle with sugar. Bake till lightly browned. Mrs. M. Adams. 
 
 BOILED CAULIFLOWER SERVED WITH CREAM. 
 
 Tie a fine cauliflower up in coarse tarletan, in hot water, and a little 
 salt. When done, drain and lay it in a deep dish, the flower uppermost. 
 
492 VEGETABLES. 
 
 Heat a cupful of milk and thicken with two tablespoonfuls of butter, cut 
 into bits, and roll in flour. Add pepper, salt, the beaten white of an 
 ^^'g, and boil up one minute, stirring well. Take from the fire, squeeze 
 the juice of a lemon through a hair sieve into the sauce and pour one-half 
 into a sauce-boat, the rest over the cauliflower. Mrs. Serah Paulding. 
 
 CAULIFLOWER SERVED WITH MELTED BUTTER. 
 
 Take off all the green leaves, cut the flower close at the bottom, from 
 the stalk; if large, divide into four quarters. Put into cold water, let it 
 lie an hour, then put into boiling milk and water, or water only— milk 
 makes it whiter — skim while boiling. When the stalks are tender take it 
 up at once or it loses its crispness. Lay it on a cloth or colander to drain 
 and serve with melted butter. Mrs. F. Thorne. 
 
 CAULIFLOWER RELISH. 
 
 Take a fine white head of cauliflower and chop it fine. Put a piece of 
 butter as large as a butternut into a shallow pan; add three or four table- 
 spoonfuls of strong vinegar. Stew the cauliflower, covered over with a 
 flat tin, for twenty minutes, or until it is perfectly tender. Serve on slices 
 of toasted bread, or on a platter with bits of toast cut into triangles, and 
 well browned, then laid in points around the dish. This is a nice luncheon 
 or supper dish. Mrs. Lily Baker. 
 
 BROCCOLI. 
 
 Trim off all leaves that are not liked, and place the broccoli in a pan 
 of salted water to kill any insects, that may have taken shelter under the 
 stalks. Wash them well and put them into an uncovered saucepan of 
 boiling water with a large tablespoonful of salt to every one-half gallon 
 of water. Keep them boiling till done. Drain them directly or they will 
 lose color and become sodden. Mrs. Sarah Winters. 
 
 SEA KALE. 
 
 Wash in several waters, pare the stalks and put it into salted water; 
 
 drain well when done, season it lightly and pour over melted butter 
 
 C. F. S. 
 BRUSSELS SPROUTS. 
 
 Nice, tender sprouts, butter, salt, meat broth, flour, sugar, pepper. 
 Free the sprouts of the outside leaves, wash them perfectly clean and boil 
 in salt water until perfectly tender, drain, then cover with cold water until 
 cold, again drain well. Melt some butter in a stew-pan, add flour, mix 
 
VEGETABLES. 493 
 
 well and stir in one cupful of meat broth or cream to make a creamy 
 dressing, season with pepper, salt and sugar, add the sprouts, then set 
 back and keep hot until wanted. Hilda Brice. 
 
 STUFFED CABBAGE HEAD. 
 
 (German style.) 
 
 Separate the leaves of two cabbages carefully, boil until about one- 
 half done in salt water, drain well, then take a clean, large napkin, lay it 
 into a colander, over this place the largest leaves, one next to the other, 
 overlapping some and meeting at the bottom, with the bottom of the leaf 
 down. During the time the cabbage is boiling, prepare the forcemeat, 
 regulate the quantity of meat according to the size of the cabbage you 
 wish to make. Chop the small leaves of the cabbage very fine, add to 
 the chopped meat bread-crumbs, three eggs, a liberal piece of butter and 
 cream; mix this thoroughly and season with pepper, salt, and allspice; 
 spread a thick layer of this over the leaves in the colander, cover with 
 another layer of boiled cabbage leaves, continue this until it is all used 
 up. Now take the two opposite corners of the napkin, also the two others, 
 and secure firmly with a string, allowing plenty of room for swelling, but 
 at the same time retaining the shape as much as possible. Boil it in 
 plenty of water to cover well for two or three hours. Serve the cabbage 
 whole, and garnish with parsley, when served hot; when served cold, slice 
 it. Excellent either way. F. W. 
 
 CABBAGE WITH CREAM DRESSING. 
 
 Remove the outside leaves of the cabbage heads and quarter them; 
 
 boil in salt water until almost tender, then drain in a colander. Put over 
 
 the stove, add one cupful of rich cream, let come to a boil and thicken 
 
 with butter and flour stirred to a cream; add pepper, salt and nutmeg, if 
 
 liked. Julia M. 
 
 FRIED CABBAGE. 
 
 Chop one firm head of cabbage till fine. Put it into a kettle and add 
 
 one teacupful of water, salt and pepper. Let boil till tender, add butter 
 
 the size of an ^^^ and with the cover off let the cabbage fry a light brown, 
 
 adding a little sugar and two tablespoonfuls of vinegar, and serve. 
 
 Stella. 
 FRENCH CABBAGE. 
 
 Chop cold boiled cabbage and drain until dry. Stir in melted butter, 
 salt and pepper to taste. Add four tablespoonfuls of cream or milk and 
 put on the stove. When heated thoroughly add two well-beaten eggs, 
 
494 VEGETABLES. 
 
 and then put into a buttered frying-pan. Stir until very hot and light 
 brown on the under side. Turn out up-side down so the" brown part will 
 be on top, and serve hot. Amanda Briggs. 
 
 SAUERKRAUT. 
 
 Sauerkraut makes a delightful change from the regular way of serv- 
 ing cabbage. Our German forefathers thought there was nothing like it. 
 It can be easiest made in the fall when cabbages are plentiful. It will 
 retain its flavor all during the winter. It is usually made in a barrel. Take 
 firm cabbages, remove the outer leaves and slice into shreds, eitlier by hand 
 or with a machine made for the purpose. In the bottom of the barrel, put 
 a layer of coarse salt, then a layer of cabbage and salt again until the , 
 desired amount is packed. With each layer of cabbage, press down with 
 a heavy pestle until the juice floats on the surface, then a fresh layer can 
 be added. Some flavor sauerkraut with a few grains of coriander, juniper 
 berries, etc.; others do not. When the sauerkraut is made, place in a dry 
 cellar, cover with a cloth; on top of the sauerkraut a plank should be 
 placed and on this a heavy weight. At the end of a few days it will begin 
 to ferment, then draw off the liquor and replace fresh. Repeat this each 
 day until the liquor becomes clear, then remove cloth, wash, cover again 
 and put the weights back. Let stand a month and it will be ready for use. 
 Sauerkraut can be boiled with spare-ribs, ham, or sausage, or it can be 
 fried. • If the sauerkraut is too sour, pour clear water over it and press it 
 out again, then put it in a granite kettle, with enough water to partially 
 cover it, and cook. H. O. C. 
 
 HOT SLAW. 
 
 Slice a head of cabbage fine, put it in a stew-pan with a little water, 
 and scald well; sprinkle salt and pepper over it; then take two-thirds of a 
 teacupful of vinegar, one-third of a teacupful of water, one egg, one-half 
 teaspoonful of flour, a piece of butter, all well mixed together; pour it 
 over the cabbage, and let it come to a boil, when it is ready for the table. 
 
 Harriet A. Haight. 
 
 RED CABBAGE SLAW. 
 
 Shave the cabbage, putting into jar or bowl. Sprinkle salt through it 
 and on top (about one cupful of salt for three cabbages). Let it stand 
 twelve hours, then drain off and let stand one hour. Boil three quarts of 
 vinegar, adding one ounce of whole mace and one ounce of whole black 
 pepper. Let boil fifteen minutes, strain out the spice, pour hot vinegar 
 over cabbage (sufficient to cover), tie a cloth over the jar and set away for 
 use. Mrs. B. Marchant, 
 
VEGETABLES. 495 
 
 BAKED TOMATOES. 
 
 Take eight large ripe tomatoes, bread-crumbs, pepper and sugar. 
 Peel and slice the tomatoes, mince pork very fine; put a layer of tomatoes 
 in a buttered pie dish, season with sugar and pepper, strew with bread- 
 crumbs, and scatter a little pork over it. Fill the dish in this order, having 
 crumbs at the top, cover closely, and bake for one-half hour, or till the 
 juice bubbles up at the side. Remove the cover, brown, and serve. If 
 you do not care to use pork it can be omitted, but a little salt must be 
 used. Mrs. Maggie Leahy. 
 
 5TUFFED TOMATOES. 
 
 Get tomatoes as large and firm as possible; cut a round place in top 
 of each, scrape out all the soft parts; mix with stale bread-crumbs, onions, 
 parsley, butter, pepper and salt; chop ver^^ fine and fill tomatoes; care- 
 fully bake in moderately hot oven; put a little butter in pan; see that they 
 do not burn or become dry. Mrs. James Ladd. 
 
 SLICED TOMATOES. 
 
 Scald a few at a time in boiling water, peel, slice, set in a cool place, 
 or lay a piece of ice on them. Serve as a relish for dinner with salt. 
 Those who desire may add vinegar and sugar or a French dressing of oil 
 and vinegar. Leone Dickerson. 
 
 DEVILED TOMATOES. 
 
 Take two or three large firm tomatoes, not over ripe, cut them in 
 slices one-half inch thick and lay on a sieve. Make a dressing of one 
 tablespoonful of butter and one of vinegar rubbed smooth with the yolk 
 of one hard-boiled &^%\ add a very little sugar, salt, mustard and cayenne 
 pepper; beat until smooth and heat to a boil. Take from the fire and 
 pour upon a well-beaten ^^^, whipping to a smooth cream. Put the ves- 
 sel containing this dressing into hot water while the tomatoes are being 
 broiled over a clear fire. Put the tomatoes on a hot dish and pour the 
 dressing over them. Cooked in this way they will be found an exquisite 
 accompaniment to roast chicken. Mrs. M. Werton. 
 
 FRIED RIPE TOMATOES. 
 
 Do not pare them, butcut them in slices- as you would an apple. Dip 
 in cracker crumbs and fry them in butter. They are very, nice. 
 
 Hattie. 
 FRIED GREEN TOMATOES. 
 
 Cut six large green tomatoes in slices one-eighth of an inch in thick- 
 ness. Beat the yolk of one &^^ with a tablespoonful of cold water, 
 
49G • VEGETABLES. 
 
 sprinkle salt and pepper over the tomatoes. Dip first in the egg, then in 
 fine bread-crumbs. Fry in butter quite brown on both sides and serve 
 with a gravy made as follows: Rub one tablespoonful of flour with two 
 tablespoonfuls of butter. When well creamed brown in a pan, add one- 
 half pint of boiling milk, stir steadily till it begins to thicken, then add 
 sait-spoonful of salt and pour over the tomatoes. Will W. 
 
 SCALLOPED TOMATOES. 
 
 Turn off nearly all of the juice from a can of tomatoes (which juice 
 may be used in soup). Put a layer of bread-crumbs in the bottom of a 
 buttered dish; then a layer of tomatoes seasoned with pepper, salt and a 
 little butter and sugar. Continue till dish is full, finishing with crumbs. 
 Bake covered until hot, then brown quickly. Mrs. Susan Levy. 
 
 MASHED TURNIPS. 
 
 Pare, wash and cut turnips in slices; put them in a pan with as much 
 cold water as will just cover them; let them boil till tender; pour them 
 into a sieve or colander and press out the water; mash them with fresh 
 milk or sweet cream until entirely free from lumps; then put them into a 
 saucepan over the fire and stir about three minutes. F. 
 
 TURNIPS IN CREAM. 
 
 Cut the turnips into squares, boil in salt water until tender, add one 
 cupful of rich milk, thickened with a little flour and butter; season to taste 
 with salt and pepper. Mrs. Irene Jenkins. 
 
 STUFFED TURNIPS. 
 
 Select one dozen medium-sized turnips; peel and boil whole in water 
 
 slightly salted; when tender pour off the water, slice a piece from the end 
 
 of each turnip, scrape out the center, mash, and season with salt, pepper, 
 
 butter and yolk of an &g^. Fill the turnips with this mixture, put back 
 
 the slice, brush over with butter, put in a baking dish and put in the hot 
 
 oven to brown. Mrs. Atwood. 
 
 RUTABAGA. 
 
 Rutabaga is one of the oldest vegetables we serve. They are much 
 more solid than the other turnips, but may be cooked and served accord- 
 ing to the recipes given for turnips, except to add more cream. J. M. 
 
 BOILED BEETS. 
 
 Wash the roots with great care. Do not scrape or cut them, else the 
 juice will escape and their flavor will be injured. Put them into a pan of 
 
VEGETABLES. 497 
 
 boiling water and keep them boiling- for one or two hours, or until 
 tender. Do not prick them with a fork to ascertain this but press on the 
 thickest part with the fingers and they will yield to the pressure. When 
 done put them into cold water and rub the skin off with the hand, cutting 
 them into slices of same size. They can be sent to table with no seasoning, 
 or they may be returned to the fire and a very thin sauce of flour, butter 
 and milk may be made and poured over them. Mrs. Annie G. 
 
 CREAHED BEETS. 
 
 Cut off stalks and leaves and wash the beets through three or four 
 waters. Salt the water in your kettle well, and boil them till done. Peel 
 them when cooked and lay them in a drainer till all the water is gone, 
 then cut them up while hot into even slices. Cover them with cream or 
 white sauce and serve. Mrs. J. Maguire. 
 
 FRIED APPLES. 
 
 Pare four large juicy apples, and cut into rounds about one-fourth of 
 
 an inch thick, carefully remove the core, without breaking the apples, and 
 
 fry quickly in boiling half lard and half butter to a light brown. Salt 
 
 them a little. Drain free from fat, and serve very hot with steak. 
 
 Mrs. S. Silloway. 
 STEWED nusHROons. 
 
 A nice dish for the tea is made by peeling the mushrooms, and taking 
 out the inner part, then broiling them on a gridiron. When the outside 
 is brown, place them in a saucepan, just covering them with water. Let 
 them stay in this water ten minutes, and then add a tablespoonful of white 
 wine, a tablespoonful of burned sugar, and a few drops of sharp vinegar. 
 Thicken with flour, milk and butter. Let them boil up a little, then toast 
 bread pretty brown, lay it on a heated dish and pour the mushrooms over. 
 
 Another way to prepare them for the table is to broil them. Select 
 the largest and have a clear fire. Get the gridiron quite hot, and rub the 
 bars with suet, so that the mushrooms will not stick. Lay them on the 
 gridiron, with the stalks upward. Sprinkle sparingly with salt, but lav- 
 ishly with pepper. Serve on a hot dish with a little butter over and under 
 them. When they begin to steam they are done. Mrs. Kate Wilson. 
 
 BROILED nUSHROOMS. 
 
 In order to test mushrooms, sprinkle salt on the gills — if they turn 
 yellow they are poisonous, if they turn black they are good. After testing, 
 pare, and cut off stems, dip in melted butter, season with salt and pepper, 
 broil on both sides over a clear fire and serve on toast. A. P. 
 
498 VEGETABLES. 
 
 MUSHROOn CROQUETTES. 
 
 Press one cupful of cold mashed potatoes through a sieve, add two 
 cupfuls of mushrooms, which have been cut in pieces and simmered in two 
 tablespoonfuls of butter for twenty minutes. Sprinkle when cooking with 
 salt. Beat in two eggs, form into balls, and fry in hot oil. 
 
 Mrs. C. I. Smith. 
 
 E5CALL0PED MUSHROOnS. 
 
 Put the mushrooms in a buttered baking»dish with alternate layers of 
 crumbs, seasoning each layer plentifully with butter; add salt, pepper and 
 a gill of cream or gravy. Bake twenty minutes, keeping covered while in 
 the oven. O. B. M. 
 
 BAKED MUSHROOMS. 
 
 Toast for each person a large slice of bread and spread over with rich 
 sweet cream; lay on each slice, head downward, a mushroom, or if small, 
 more than one; season and fill each with as much cream as it will hold. 
 Place over each a custard cup, pressing well down to the toast; set in a 
 moderate oven and cook fifteen minutes Do not remove the cups for 
 five minutes after they come from the oven, as thereby the flavor of the 
 mushroom is preserved in its entirety. E. J. 
 
 EGOS AND ASPARAGUS. 
 
 Boil young asparagus and cut it into pieces as nearly as possible like 
 peas. Have ready four eggs well beaten, and flavor with pepper and salt. 
 Put the asparagus with them and stir gently; then dissolve two ounces of 
 butter in a stew-pan, and stir the mixture until it is thick. Serve on toast. 
 It will take fifteen to eighteen minutes after the water boils to boil the 
 asparagus. Stew with the eggs two or three minutes longer. 
 
 Mrs. J. E. Peck. 
 ASPARAGUS. 
 
 White asparagus, butter, salt, pepper, nutmeg, sugar, flour, yolk of an 
 ^^^, one-half cupful of cream. Select tender asparagus, tie in bunches 
 and boil in salt water until tender. When done, arrange nicely on a hot 
 platter, and serve with the following dressing poured over them. 
 
 Dressing. — Slightly brown a liberal quantity of butter, add a little 
 flour and about one-fourth cupful of the water the asparagus was boiled 
 in, season with pepper, salt and sugar to taste, boil up once, then add 
 cream. Or, if preferred, merely serve it with browned butter, pepper and 
 salt. W. T. M. 
 
VEGETABLES. 499 
 
 BOILED PARSNIPS. 
 
 Rub the parsnips clean, place them in a saucepan with salted water 
 that is boiling and cook one or more hours. When they are done, take a 
 very coarse towel and rub their skins off, put them into a hot dish, season 
 with salt and pepper, and pour a butter sauce over them. If you like 
 them mashed, proceed in the same way, but after removing the skins, pass 
 them through a colander and mash them, returning them to the saucepan 
 with a very little milk, a small piece of butter and salt and pepper. Stir 
 them over the fire again till quite hot, turn into a dish, and serve. 
 
 Mrs. S. Maxwell. 
 
 CREAMED PARSNIPS. 
 
 Chop cold boiled parsnips. Put on the stove with two tablespoonfuls 
 of butter, and pepper and salt to taste. Shake until it boils. Take up the 
 parsnips and add to the butter a little flour and three tablespoonfuls of 
 cream or milk. Let it boil up once and pour over the parsnips. Creamed 
 carrots are prepared in the same way. . Ione. 
 
 FRIED PARSNIPS. 
 
 Slice lengthwise about one-quarter of an inch thick and fry in beef 
 drippings or butter; they will fry sooner if previously boiled and should be 
 nicely browned. C. A. 
 
 BOILED ARTICHOKES. 
 
 The Jerusalem artichoke should be washed well in several waters and 
 picked over carefully to see that no insects are about them. Trim the 
 leaves at the bottom. Cut off the stems and put the artichokes into boil- 
 ing water with a heaped tablespoonful of salt and a piece of soda the size 
 of a quarter. Keep the saucepan uncovered, and let them boil quickly 
 until tender. When done you can thrust a fork through them. Take 
 them out, let them drain, and serve with white sauce poured over them, 
 made of flour, butter, new milk, two small onions cut up thin in it, and 
 pepper. A tureen of melted butter should accompany them. It takes 
 twenty-five minutes to cook them, and they should be gathered two or 
 three days before wanted for use. Fanny Bennet. 
 
 FRIED ARTICHOKES. 
 
 Boil them from eight to ten minutes, lift out, drain on a sieve, and let 
 them cool. Dip into beaten eggs, cover with fine bread-crumbs, fry a 
 Hght brown, drain, pile in hot dish and serve quickly, H. B. S. 
 
500 VEGETABLES. 
 
 STRING BEANS. 
 
 The wax bean is more tender and richer in flavor than the green. 
 Cut off the ends of the pods, string them and cut or break into one-inch 
 pieces. Wash before cutting, and boil them about one and one-half 
 hours. Then drain off the water, add sweet milk, a little butter, pepper 
 and salt and let them get thoroughly hot. They are then fit for the 
 table. Mrs. A. R. G. 
 
 LIMA BEANS. 
 
 Boil a pint of Lima beans in salted water and then press them through 
 
 a colander. Place the pulp back in a saucepan, add a good bit of butter, 
 
 and beat with a spoon. Season as usual, with the addition of a little 
 
 sugar. If too thick, add milk. Serve with sippets of fried bread around 
 
 the dish. Mrs. C. Peckens. 
 
 BAKED BEANS. 
 
 Boil one quart of beans until the skins will crack when blown, then 
 put them in a deep pan to bake, after the following manner: A layer of 
 beans, then a sprinkle of sugar, salt and pepper, some fresh pork, or but- 
 ter; continue until the pan is full. Mrs. Julia Rickord. 
 
 BOSTON BAKED BEANS. 
 
 (Fine.) 
 
 One quart of small white beans and one pound of pork. Wash the 
 beans, put them in a kettle over the fire and cover with cold water. As 
 soon as they come to a boil, drain. Now put them in the bean pipkin, 
 add a small onion chopped fine, one-half teaspoonful of dry English mus- 
 tard, a spoonful of salt, some black pepper and three teaspoonfuls of 
 molasses. Put pork on top of beans, fill the pan with boiling water and 
 put in the oven covered tight and let bake for several hours, occasionally 
 adding hot water, so they do not get dry. Mrs, P. Illingworth. 
 
 BOSTON BAKED BEANS— No. 2. 
 
 Two pounds of beans (soaked over night); in the morning boil for 
 one-half hour, pour off water. Slice a small onion, put in bottom of bean 
 pot. Add beans, one-half teaspoonful each of mustard and baking soda, 
 a heaping tablespoonful of sugar, one heaping teaspoonful of salt, three 
 tablespoonfuls of real black molasses (New Orleans). Add one-half 
 pound of pork, and put on top of other ingredients. Fill pot with hot 
 water and bake in oven six hours. (Be careful not to let beans get dry, 
 keep adding water.) Mrs. McLeod. 
 
VEGETABLES. 501 
 
 BOILED RICE. 
 
 Wash well and boil a pint of rice in two quarts of slightly salted water 
 for about fifteen minutes. Drain in a colander, cover with a thick cloth 
 for about ten minutes so that the rice may absorb the moisture. Pick up 
 with a fork into a deep dish and serve very hot. E. J. Wallace. 
 
 FRIED EQQ PLANT. 
 
 The ^^% plants should be cut into slices of equal thickness and put 
 into water that has been strongly salted, where they should lie for an 
 hour. Roll in cracker crumbs and ^^^ and fry in butter. 
 
 Mrs. Ellen Pinkerton. 
 
 EGG PLANT CAKES. 
 
 Egg plant is nice when made into cakes. Take a small one, pare it, 
 cut into pieces, and boil in salt and water until soft. Pour off the water, 
 mash, add pepper, and mix with a batter made of one pint of milk, three 
 eggs beaten thoroughly, two teaspoonfuls of baking-powder, a piece of 
 butter the size of an ^^^, a little pinch of salt, and flour enough for a thin 
 batter. Fry it as you would batter cakes. Vegetable oysters can be pre- 
 pared in the same way and are very nice. Mrs. S. Stevenson. 
 
 STUFFED EGG PLANT. 
 
 Cut the stern end off the ^^^ plant, peel it, scrape out the center and 
 put all together in a weak brine for forty-five minutes, drain the pieces 
 scraped out of the center, chop fine, mix with a forcemeat as for stuffed 
 tomatoes, adding some cream. Put into a deep earthen dish with plenty 
 of butter and a little water, cover well and bake in the oven, basting fre- 
 quently, until done. H. F. L. 
 
 FRIED CUCUMBERS. 
 
 Pare three large cucumbers, cut them in slices. Dry them with a 
 clean towel. Sprinkle them with flour and place them in a pan of boiling 
 Ko-nut, and turn often until they are quite brown. Remove them from 
 the pan and drain the fat from them, by placing them on a sieve. Very 
 good. Mrs. Reta Holmes. 
 
 PLAIN BOILED ONIONS OR CREAHED ONIONS. 
 
 Skin and soak them in cold water one hour, then put into a saucepan 
 and cover with boiling water, well salted; when nearly done pour off the 
 water, add a little milk, a little butter, and simmer till tender. Season 
 
502 VEGETABLES. 
 
 with pepper and salt. Or make a thickened dip of butter, flour and milk. 
 Drain the onions thoroughly, cook this thickening and pour over the 
 onions in a deep dish. Mrs. F. Farley. 
 
 FRIED ONIONS. 
 
 Peel and slice. Fry in butter with one-half cupful of water. Season 
 with pepper and salt, and serve hot. Mrs. N K. B. 
 
 CARROTS. 
 
 Wash the carrots, then scrape and cut into oblong, thin strips, boil in 
 salt water until tender, then drain off nearly all the water and prepare as 
 above. Jennie Adams. 
 
 LENTILS. 
 
 Pick the lentils over carefully, wash thoroughly and soak several 
 hours, then put them on with clear cold water and boil them gentlv until 
 done; heat a little butter with a little flour in it, add the onion, fry it until 
 it turns yellow, drain off some of the water the lentils were boiled in, add 
 them to the dressing and simmer one-half hour longer before serving. 
 
 G.J. 
 GREEN PEAS. 
 
 When the peas are fresh, shell them and wash them in a colander in 
 cold water. Then put them into cold water and let simmer twenty min- 
 utes; season with plenty of butter and salt and a cupful of cream. Canned 
 peas should merely be turned out of the can, liquor poured off the peas, 
 rinsed, and left on to boil. When done add milk, butter and salt. When 
 they have come to a boil once they are ready for the table. 
 
 Mrs. J. S. Ring. 
 PEA LOAF. 
 
 Soak four cupfuls of split peas over night. In the morning put them 
 with a small onion into a farina kettle with just enough water to cover, 
 and boil until soft. Drain and pulp through a colander. Beat in a table- 
 spoonful of butter, pepper, salt and three eggs. Boil in a buttered mold 
 or floured cloth one hour. Turn out and cut in slices on the table. 
 
 Mrs. B. Clayton. 
 FRIED PEAS. 
 
 Peas are exceedingly nice cooked as above with but little water. 
 
 When done add butter but no cream. Let fry about three minutes and 
 
 serve hot. Mrs. J. R. M. 
 
 STEWED PEAS AND LETTUCE. 
 
 Take a pint of shelled green peas and two heads of lettuce cut small. 
 Put in as little water as possible to use and not burn, let boil until tender. 
 
VEGETABLES. 503 
 
 add a pinch of sugar and another of salt. When done stir in the well- 
 beaten yolk of one egg, two tablespoonfuls of cream and a dash of pepper. 
 Do not allow to boil after the q.%% is added. Serve hot. 
 
 Mrs. N. K. Brooks. 
 VEGETABLE OYSTERS. 
 
 Cut the vegetables in thin slices, crosswise, boil in clear water until 
 soft, add a cupful of milk, salt, butter and flour stirred to a cream; boil all 
 together for a few minutes, then serve on toast. P. E. F. 
 
 SUMMER SQUASH. 
 
 The white scalloped ones are the best. Take them before the rhine 
 or seeds become hard. Wash and cut in moderately small pieces. Boil 
 in clear water until tender enough to mash. Then place in a colander 
 and drain. Have ready some bread cut in small pieces (not crumbled). 
 Now put a spoonful of good butter in a skillet. When hot put in the 
 bread and stir until brown, then add the squash. Mash and mix well 
 together, and season with pepper and salt. Mrs. E. A. Parcell. 
 
 SQUASH (HUBBARD). 
 
 Peel a squash, cut it in small pieces and boil in water that has been 
 
 salted till done. Drain thoroughly. Then mash, adding two heaping 
 
 tablespoonfuls of butter and a little salt and pepper. Also cream unless 
 
 too moist. Mrs. Clara Green. 
 
 GREENS. 
 
 Young beet tops, dandelions, spinach, young turnip tops and chicory 
 are very beneficial in the spring and they can all be cooked in the same 
 way. Examine them very carefully, throwing out all wilted or tough 
 ones. Wash them through several waters, so that the sand or grit may 
 all be eliminated, and they are perfectly clean. All greens shrink in boil- 
 ing and so judgment must be used as to the quantity to be cooked for the 
 family. When they are ready for the pot have it one-half full of boiling 
 water that has been salted. Cook till they are tender, drain them, and 
 press them so that all the water will be out. Then season them with a 
 little salt, plenty of pepper and butter. Put them in the oven in the dish 
 for a few minutes, and serve them hot. String beans, peas and spinach 
 should be boiled uncovered, so as to retain their green color. 
 
 Mrs. Amy Kent. 
 PLAINLY DRESSED SPINACH. 
 
 Pick the leaves from the stalks, and wash the spinach in several waters 
 to free it from sand and grit. Put it into a large saucepan with as much 
 
504 VEGETABLES. 
 
 water only as will keep it from burning; add a small spoonful of salt and 
 turn it frequently till quite tender. Drain it and with a knife and fork 
 cut it in small pieces and add pepper, salt and butter. Serve immediately. 
 
 Mary Jameson. 
 
 DANDELION AND 5PINACH GREENS. 
 
 Gather freshly grown dandelions when the dew is on them. Use equal 
 amounts of dandelion and spinach; pick over carefully, throw into cold 
 water and wash in several waters previously salted. Plunge the dandelion 
 into boiling water, cook one-half hour before adding the spinach; continue 
 the cooking until tender; then drain, add one tablespoonful of butter, a 
 little salt and pepper. Mix well, turn on warm dish and garnish with 
 hard-boiled ^^^. The addition of spinach prevents the bitterness of the 
 dandelion from predominating, and the union will be found very pala- 
 table. It cannot be too well recommended for its healthfulness. 
 
 Mrs. Maude Blanchard. 
 
 SPINACH FRITTERS. 
 
 Boil spinach thoroughly, drain and mince it well; add some grated 
 bread, one grate of nutmeg and a small piece of sugar. Add as much 
 cream or yolks and whites of eggs as will make the preparation of the 
 consistence of batter; drop the batter into a frying pan of boiling lard. 
 When the fritters rise take out, drain and send to table. E. S. 
 
 CELERY. 
 
 Celery makes a pretty ornament to the table and is most healthful as 
 
 well. The smaller the stalks the more tender. Serve in celery boats, 
 
 with just enough of the leaves to look pretty. Put in cold water one hour 
 
 before serving to make it crisp. If necessary to keep for any length of 
 
 time wet it thoroughly, wrap in a cloth and place in the refrigerators or 
 
 cellar. In this way it can be kept a week if perfectly fresh when packed 
 
 away. E. T. 
 
 CREAM CELERY. 
 
 Bring one pint of milk to a boil, add the celery chopped fine, then 
 
 some butter mixed with a little flour, cream and crackers; season to taste 
 
 and serve. F. P. 
 
 RICE. 
 
 Rice has come to be one of the main vegetable dishes of the present 
 day. Wash the rice thoroughly, then put on with just enough cold water 
 to prevent it from burning to the pot (a double boiler is best) which must 
 
 I 
 
VEGETABLES. 505 
 
 have a close-fitting cover and be set on a moderate fire; add salt to taste. 
 The rice is steamed rather than boiled, until it is nearly done, then the 
 cover is removed and a small lump of butter added. Served plain or with 
 cream, sugar and nutmeg. Mrs. Stanley Arnold. 
 
 FRIED APPLES. 
 
 Pare and core the apples, keeping them whole, cut into slices cross- 
 wise, sprinkle with cinnamon, sugar and a little lemon juice. Stand aside 
 for fifteen minutes, then dip each slice into a batter and slide quickly into 
 the hot Ko-nut, fry on one side, turn, and fry on the other. G. R. 
 
 POTATO CROQUETTES. 
 
 One pint of mashed potatoes, a pinch of white pepper, one-half tea- 
 spoonful of celery salt, one and one-half tablespoonfuls of Ko-nut, one-half 
 teaspoonful of salt and the yolks of two eggs. Mix together all the 
 ingredients, except the ^^^, and beat until light, then add the yolks of the 
 eggs and mix well. Rub through sieve and add one teaspoonful of 
 chopped parsley. Shape into smooth balls, then into cylinders. Dip in 
 bread-crumbs, then in beaten eggs, then roll in crumbs again. Fry in 
 deep hot Ko-nut. Drain on paper and serve on a hot dish. E. T. 
 
 CREAMED PEAS. 
 
 Melt two tablespoonfuls of Ko-nut in a saucepan, add ten drops of 
 onion juice, three tablespoonfuls of flour, one teaspoonful of salt, one- 
 quarter teaspoonful of paprica and one pint of hot milk. Serve in 
 shredded wheat baskets. R. R. 
 
 FLAKED BEAN CROQUETTES. 
 
 Three cupfuls of flaked beans, three-fourths of a cupful of boiling 
 water, one-half teaspoonful of salt, one-fourth teaspoonful of paprica and 
 one ^^^, beaten. Mix all ingredients, shape roll in rice flakes, beaten egg 
 and flakes again; fry in hot Ko-nut until brown. W. W. 
 
 BAKED SALSIFY. 
 
 Scrape the roots, wash thoroughly, cut crosswise and boil till tender. 
 Make a cream sauce of one tablespoonful each of butter and flour rubbed 
 together, one pint of rich milk, salt and pepper and heat to boiling point. 
 Butter a baking pan, put in a layer of bread-crumbs, a layer of cream 
 sauce, a layer of salsify and so on till the dish is nearly filled. Pour 
 cream sauce over the last layer, then bread-crumbs and bits of butter and 
 bake brown, Mrs. E. A. B. 
 
506 VEGETABLES. 
 
 CORN CAKES. 
 
 One can of corn, three eggs, a small teaspoonful of salt, a tablespoon- 
 ful of sugar, a dash of pepper, a tablespoonful of flour and a lump of but- 
 ter the size of an ^^^. Beat the eggs thoroughly, melt the butter and mix 
 both with the other ingredients. Drop in well-buttered gem pans and 
 bake in a moderate oven. Miss Rurk. 
 
 CAULIFLOWER AU QRATIN. 
 
 Boil one whole cauliflower in salted water till tender, then drain and 
 cut rather coarsely. Mix one-half ounce of butter and one ounce of flour 
 together, stir it into one cupful of hot milk till it is thick and smooth, add 
 salt and pepper; stir in one ounce of grated Parmesan cheese and pour 
 this gently over the cauliflower, sprinkle cheese over the top and brown in 
 very hot oven. Serve hot. Mary. 
 
 POTATOES AND CORN. 
 
 Chop fine cold boiled potatoes and mix with cooked corn in propor- 
 tion of one cupful of potato to one-half cupful of corn; put three large 
 tablespoonfuls of good dripping into a frying pan. When thoroughly 
 heated serve. Ione Whipple. 
 
 VEGETABLES AU QRATIN. 
 
 Boil separately in salted water a head of cabbage, cut into pieces; use 
 any cold vegetables, green peas, asparagus, and the like. Lay some but- 
 ter into a tin pan, then cabbage, then grated cheese; again butter, peas, 
 cheese, and again until all is used, having the last layer of cheese. Bake 
 for one hour in a moderate oven. Emily Brooks. 
 
 TOMATOES WITH SHREDDED WHEAT BISCUITS. 
 
 Split into halves shredded wheat biscuits and place in baking pan. 
 
 Pour over sufficient milk to soak them and over each one a little melted 
 
 butter. Peel and cut in slices four or five tomatoes; place on the biscuits, 
 
 dust over a little salt and pepper and bits of butter. Carefully remove to 
 
 hot dish and serve. This is a very nutritious dish. Bake in quick oven 
 
 fifteen minutes. Alma Locke. 
 
 STUFFED ONIONS. 
 
 Boil white onions in slightly salted water for one hour, changing the 
 water twice. Lift them out and scoop out a portion from the center. 
 Fill the cavity with the dressingof two tablespoonfuls of bread-crumbs, one 
 large teaspoonful of grated cheese, a little cream, salt, pepper and a little 
 
VEGETABLES. 507 
 
 of the onion which has been scooped out. Wrap each onion in a piece of 
 
 buttered tissue paper and twist the paper securely at the ends. Bake in a 
 
 buttered pan in a moderate oven nearly one hour. Remove the paper, 
 
 put into a deep dish, sprinkle over a little salt and pepper and pour over 
 
 melted butter. Mrs. J. H. T. 
 
 PARSNIP BALLS. 
 
 Mash and season boiled parsnips. Remove from the fire, and before 
 it cools add one well-beaten ^^%. When cold make into balls about one- 
 half the size of an egg. Dip into beaten ^^^, then into bread-crumbs. 
 Fry a pale brown in boiling lard or Ko-nut. L. Brooks. 
 
 BAKED CUCUMBERS (DELICIOUS). 
 
 Peel five good-sized cucumbers, cut lengthwise and remove the seeds 
 
 and soft part. Rub one cupful of soft bread-crumbs into butter the size 
 
 of an egg and add one teaspoonful of finely-chopped onion; season with 
 
 salt and pepper. Sprinkle salt over the cucumbers, fill with the seasoned 
 
 bread-crumbs and bake until cucumbers are very soft and the filling a nice 
 
 brown. Adine. 
 
 STEWED CUCUMBERS. 
 
 Peel six large cucumbers and cut into slices one-half inch thick; cover 
 with hot water and boil till tender, then drain. Put two cupfuls of cream 
 into a saucepan, season with salt and pepper and one-half tablespoonful of 
 butter. When it comes to a boil drop in the cucumbers and heat through, 
 shaking the pan to prevent burning. Greta M. T. 
 
 CUCUMBER WITH DRESSING. 
 
 Peel the cucumbers and let them stand in ice water for one hour. 
 Then slice and place in a bowl. Pour over a mixture of one tablespoon- 
 ful of lemon or vinegar, two tablespoonfuls of olive oil, one-half teaspoon- 
 ful of salt and a dash of cayenne pepper. Nellie R. 
 
 STEWED OKRA WITH TOMATOES. 
 
 Wash twelve pods of okra and slice thin. Peel four tomatoes and 
 cut into slices; put in a granite saucepan, add salt and set over the fire to 
 simmer slowly for one-half hour. Add a tablespoonful of butter with a 
 dash of cayenne and serve. Mrs. L. P. M. 
 
 BAKED MACARONI AND CHEESE. 
 
 Break it into one-inch pieces, put it on the stove in cold water to 
 which a little salt has been added and boil twenty minutes, stirring lest it 
 
508 VEGETABLES. 
 
 ^ 
 
 adhere to the bottom of the pan. Then take a deep dish, butter it well, 
 and place a layer of macaroni, then a layer of grated cheese, adding salt, 
 pepper and butter to each layer. Continue these layers until the dish is 
 full, then cover with sweet milk. Beat two eggs in milk, and pour over 
 Bake three-quarters of an hour. If you shave the cheese very thin it will 
 answer as well as to grate it. Use old strong cheese. 
 
 Mrs. Annie R. Gregory. 
 
 SPAQHETTI. 
 
 Break a package of spaghetti into a saucepan. Cover it with boiling 
 water and add a teaspoonful of salt. Cook ten minutes; then immerse in 
 cold water; drain from a colander and place for a few moments in an 
 oven with door open. Then put a layer of spaghetti into a dish and pour 
 over it a little milk, add a dash of salt and a few bits of butter. Over 
 this sprinkle a layer of grated cheese (Parmesan is the best); add another 
 layer of spaghetti and then cheese, repeating the process until the dish is 
 full, leaving the cheese on top. Place in an oven five minutes, then serve 
 with an extra dish of grated cheese. E. T. 
 
 VERMICELLI. 
 
 Boil a quart of milk and drop lightly into it six ounces of vermicelli 
 which has been blanched in boiling water to free it from all impurities. 
 Simmer gently, and stir frequently to keep it from getting into lumps. 
 When tender, sweeten it and send it to table. It takes from fifteen to 
 twenty-five minutes to boil it. Mrs. G. Atwood. 
 
 VEGETABLE CURRY. 
 
 A mixture of vegetables may be used for curry. The most suitable 
 are celery, onions, cauliflowers, young cabbages, cucumbers, green peas, 
 French beans, spinach and sorrel. Mince or slice the vegetables. Dis- 
 solve a slice of fresh butter in a stew-pan; roll the vegetables in curry- 
 powder and toss them in the butter till they are one-half dressed, Pour 
 over them as much cream or gravy mixed smoothly with curry-powder or 
 paste as will cover them, and stew till tender. Add a little salt and serve 
 with rice boiled for curry on a separate dish. A tablespoonful of lemon 
 juice is an improvement. If liked a small quantity of mashed potatoes or 
 fried onions and an apple rubbed through a sieve may be added to the 
 curry sauce. Shrimps or prawns may also be added if approved. 
 
 Charlotte Barber. 
 
ALADS 
 
 WITHOUT MEATS. 
 
 A MONG the vegetables peculiarly fitted for the 
 ^~^ making of fine salads are celery, tomatoes, 
 cucumbers, onions, lentils, cabbage, green beans, 
 lettuce, cauliflower, water cress and radishes. To 
 this may be added chervil, which is never absent 
 from a French or English salad. It is much like parsley, but far more 
 aromatic, and is used in much the same way. It can be procured at most 
 of the vegetable markets, but in preparing a salad with it, the leaves 
 alone are taken; the root being highly poisonous. 
 
 In preparing vegetables designed for salads it is proper to throw 
 them into cold water for a short time, then carefully dry and lay them 
 away until wanted. Never mix with the dressing until ready for use. 
 
 DRESSING FOR COLD SLAW. 
 
 Mix together one tablespoonful of dry mustard, three-fourths of a 
 teaspoonful of sugar, salt-spoonful of salt. Stir smooth and add one- 
 quarter of a pint of cream. Let these come to a boil just once, stirring all 
 the time. Take it from the stove and beat in two eggs, which have 
 previously beenw^hipped well. Place the sauce back on the stove, letting 
 it stand over a dish of boiling water. Keep stirring until thick, then add 
 one-quarter of a pint of vinegar. This is a good sauce for slaw or cold 
 meats. Mrs. Maude Blanchard. 
 
 For Mayonnaise and French Dressings see '"Salads with Meats." 
 
 BOILED SALAD DRESSING. 
 
 Three eggs, one tablespoonful each of sugar, oil and salt, a scant 
 tablespoonful of mustard, a cupful of milk and one cupful of vinegar; stir 
 oil, salt, mustard and sugar in a bowl until perfectly smooth; then add eggs 
 and beat well after, add vinegar and finally the milk; place all in a rice or 
 custard boiler; keep constantly stirring for about twelve or fifteen minutes, 
 until it is as thick as rich cream. This will keep in a cool place for two 
 weeks. Mrs. W. P. Saunders. 
 
 509 
 
510 SALADS WITHOUT MEATS. 
 
 ORANGE SALAD. 
 
 Delicious for game or roasted poultry. Slice six tart, juicy oranges, 
 remove the seeds, arranging the slices on a salad dish and dressing them 
 with salad oil, a squeeze of lemon juice, salt and a dust of cayenne. 
 
 Mattie Soff. 
 ' WALDORF SALAD. 
 
 Pare and cut into quarter-inch dice the same amount of rich, tart 
 apples that you do of celery cut in thin slices. Add to the apples and 
 celery a generous handful of English walnuts or hickory nut meats and 
 over all pour a rich mayonnaise dressing; serve on lettuce leaves with 
 Long Branch wafers and toasted cheese. Mrs. Minnie Buchanan. 
 
 AFTER-DINNER SALAD. 
 
 Prepare apples as above and mix with hickory-nut meats. Lay on 
 top of tossed-up water-cress and serve with French dressing. 
 
 Mrs. a. C. Northrup. 
 
 REAL SPANISH SALAD (FINE). 
 
 Take the crisp leaves of young lettuce, break into small pieces and 
 put into a bowl. Now trim a dozen young onions, tops and all, and cut 
 up with the lettuce. Pour over fresh dressing with a generous amount of 
 oil. Let stand ten minutes and serve. Senora Carmona. 
 
 inPERIAL SALAD. 
 
 Cut off some green asparagus tips one inch in length; cook them in 
 
 salted water; drain and lay in a bowl, seasoning with salt, pepper, oil and 
 
 vinegar; cut some cooked truffles the same length as the asparagus, season 
 
 the same and one-half hour later lay them on a sieve to drain well, then 
 
 add them to the asparagus and mingle with mayonnaise. 
 
 Delmonico's. 
 CABBAGE SALAD. 
 
 One or two eggs, two tablespoonfuls of sugar, one-half cupful of 
 vinegar, one-half cupful of cream, one-half teaspoonful of mustard, chop 
 the cabbage very fine and season with salt; beat the eggs and sugar 
 together, then add the vinegar and mustard, set in a pan of boiling water 
 (or use a rice steamer), and stir until thoroughly cooked and thick; let 
 stand in china or glass dish until cold and just before serving add the 
 cream and pour over the cabbage. Very delicate if well made. 
 
 Mrs. B. Dennig. 
 
SALADS WITHOUT MEATS. 611 
 
 LENTEN SALAD. 
 
 One cupful of apples, crisp and cold Johnston, one cupful of celery, 
 crisp and white, one cupful of Malaga grapes, one cupful of pecan meats, 
 one-half cupful of slfced banana; cover with mayonnaise dressing; pre- 
 pare the last thing before serving, as the fruit discolors by standing. 
 
 Miss R. Soper. 
 POTATO SALAD WITH NUTS. 
 
 Partially cold, sliced potatoes, hickory nuts, trifle of chopped onion, 
 any good salad dressing, mayonnaise if preferred rich; garnish with 
 chopped parsley, cold boiled beets, sliced lemons. Mix the nuts and 
 potatoes, pour over them the dressing, seasoned with the onion and gar- 
 nished to suit taste. W. M. 
 
 MACEDOINE SALAD. 
 
 Take an even quantity of cold cooked vegetables — peas, turnips, 
 beans, beets and potatoes cut fine. Add a little minced onion, cover with 
 salad dressing, mix lightly and serve cold. Lillie Tibbitts. 
 
 CHERRY SALAD. 
 
 Arrange lettuce leaves prettily on flat dish; seed the cherries and 
 
 place a hazel-nut in center to keep shape; put cherries through the 
 
 leaves; pour mayonnaise dressing to which has been added a tablespoon- 
 
 ful of cherry juice, instead of vinegar; then put a few cherries over the 
 
 top. loNE Anderson. 
 
 ORANGE SALAD. 
 
 For poultry or game, orange salad will be found particularly delicious. 
 Tart, juicy oranges should be sliced and the seeds removed. Arrange in 
 a salad dish with or without lettuce and dress with lemon juice, salad oil, 
 a sprinkling of salt and a dash of cayenne. H. F. 
 
 GRAPE SALAD. 
 
 A very choice salad for a luncheon course is the following: Select the 
 large white or light green grapes with tender skin, remove them from the 
 stem, wash and take out seeds, taking care to preserve the shape of the 
 grape. Fill the vacancy with any favorite nuts — pecans, hickory or 
 the like. Let cool, arrange on plates and spread over a generous amount 
 of mayonnaise. Serve at once. A. C. 
 
 BEET SALAD. 
 
 Parboil beet, remove the skin, cut it into thin slices, and stew with 
 small onions in a little gravy thickened with flour and cream. Add a 
 
5ia SALADS I / ITHOUT ME A TS. 
 
 dessert-spoonful of vinegar, seasonings, and a little sugar. Spread the 
 sliced beet on the dish, placing the onions between them. It is served 
 cold with cheese and with vinegar poured over. L. S. 
 
 CELERY 5ALAD. * 
 
 Pare the stalks from three bunches of celery, clean them, wipe dry 
 with a napkin, chop and fill a salad bowl, adding a very little salt, pepper 
 and three tablespoonfuls of good vinegar. Uo not use any oil. 
 
 Mrs. H. E. Heath. 
 
 WATER=CRESS SALAD. 
 
 Use the tender leaves of the cress. Let them stand in cold water to 
 make them crisp and then wipe dry. Sprinkle a teaspoonful of parsley 
 and olives chopped fine. Add a few slices of sour apples and pour over 
 it the French dressing which is made of one tablespoonful of vinegar, 
 three tablespoonfuls of oil, one-half teaspoonful of salt and one-quarter of 
 a teaspoonful of pepper. The two latter ingredients should be mixed 
 with the oil and the vinegar stirred in slowly. To garnish water-cress a 
 hard-boiled G.gg chopped fine and scattered over it is an improvement. 
 
 Mrs. M. J. Town. 
 
 STRING BEAN SALAD. 
 
 Cook a quart of string beans, after having stringed and cut the ends 
 off, in boiling water, well salted. When tender, take them out with the 
 skimmer and put them into cold water. Drain them from this water 
 thoroughly so they will be nearly dry. Place them in a salad dish, chop 
 parsley, onion, and chervil over them, pour in some French dressing and 
 it is ready for the table. Phebe Metcalf. 
 
 BEAN 5ALAD. 
 
 Soak a quart of beans three hours and boil them till tender, changing 
 the water before boiling. When drained and thoroughly cold, chop some 
 raw onion, olives and parsley and put them all in a salad bowl. Use six 
 spoons of salad oil to two of vinegar. Mix well and serve. 
 
 Mrs. Jennie Safford. 
 
 WALNUT SALAD. 
 
 Make a nest of lettuce leaves on a salad dish, arrange on it several 
 pieces of orange, first cut into slices and then into quarters, and a few 
 halves of English walnuts. Place on each a thin layer of mayonnaise 
 dressing and serve. Mrs. Mary George. 
 
SALADS WITHOUT MEATS. 513 
 
 WALNUT SALAD— No. 2. 
 
 Chop lettuce and the whites of two hard-boiled eggs separately, not 
 too fine. Toss lightly together, sprinkle the top thickly with English wal- 
 nuts an the yolks of the eggs chopped coarsely. Pour over this any good 
 salad dressing and serve on crisp lettuces. Yacht-Club dressing is very 
 satisfactory. Mrs. Nellie Burwell. 
 
 ORANQE 5ALAD. 
 
 Slice four peeled oranges lengthwise, dress with three or four table- 
 spoonfuls of olive oil and one tablespoonful of lemon juice. Arrange 
 slices in a mound upon a layer of lettuce leaves. Dress one cupful of nut 
 meats with one tablespoonful of oil, a dash of salt and one-half table- 
 spoonful of lemon juice and dispose upon the center of the mound. Toss 
 together before serving. H. C. 
 
 PLANTATION SALAD (FINE). 
 
 Peel and cut very fine one large cucumber, one green onion, one 
 punch of red radishes and shred one head of lettuce; mix all together with 
 one teaspoonful of salt and one-quarter of a teaspoonful of pepper and 
 one well-beaten egg. Brown a tablespoonful of bacon, cut into dice, in a 
 pan over the fire, and add one-quarter of a cupful of cider vinegar with 
 one-half cupful of water. Mix all together and serve. D. C. 
 
 NUT AND CELERY SALAD. 
 
 Cut two cupfuls of celery in fine shreds in water. Drain and dry, add 
 one and one-half cupfuls of hickory-nut meats, broken fine, but not chopped. 
 Serve with French dressing and garnish with water-cress. H. L. 
 
 CABBAGE AND CELERY SALAD. 
 
 Remove the center from a small, firm white cabbage. Cut very fine 
 with a sharp knife. Keep in ice water for one hour. Drain and mix 
 with equal parts of celery, cut in small pieces. Add cream dressing and 
 refill the cabbage. Arrange on a folded napkin and garnish with plumes 
 of celery and parsley, the plumes to be in honor of the day. M. A. 
 
 ORANQE AND LETTUCE SALAD. 
 
 Select tart, juicy oranges, peel and slice, removing the seeds. Line 
 the bowl with lettuce leaves, arrange the organges on them (using six 
 oranges), dress with a French dressing, using lemon juice in place of 
 vinegar. M. C. 
 
514 SALADS WITHOUT MEATS. 
 
 CAULIFLOWER SALAD. 
 
 Remove the leaves from one large cauliflower and boil for one-half 
 hour in water slightly salted. Take out, drain, and divide it into small 
 branches. Arrange in the center of a dish, and garnish with strips of 
 pickled beets. Pour cream dressing or a breakfast-cupful of mayonnaise 
 dressing over and serve quickly with hot cheese wafers. C. A. 
 
 SURPRISE SALAD. 
 
 Peel medium-sized tomatoes and empty their contents; now take 
 some cabbage and celery and hash up very fine; add a few broken walnut 
 meats and mix it with mayonnaise dressing; add a pinch of salt and a 
 pinch of red pepper. Fill the tomato with this mixture and serve cold. 
 Use one tomato for each guest. G. P. 
 
 ONION AND TOMATO SALAD. 
 
 Take a few firm, ripe tomatoes of medium size, wipe and cut them 
 into one-fourth-inch slices; peel a Spanish onion and slice it very thin 
 Arrange the sliced onion and tomatoes in layers in a salad-bowl and pour 
 over them a plain salad dressing. -M. P, 
 
 DANDELION SALAD. 
 
 Select fresh white dandelion leaves and wash thoroughly in three 
 waters; drain and place in a salad-bowl. Take a pinch of salt, one-half 
 pinch of pepper and one tablespoonful of vinegar, adding one table- 
 spoonful of oil. Mix thoroughly, pour over the salad, and serve. 
 
 A. T. 
 VEGETABLE SALAD. 
 
 Take nice fresh lettuce, separate the leaves; after washing thoroughly 
 lay in cold water to crisp; when ready to use wipe dry and spread out on 
 a flat dish. Take some raw tomatoes, peel and slice thinly and lay over 
 the lettuce; then a layer of cucumbers and over this another layer of 
 tomatoes. Onion may be added if desired. 
 
 Dressing. — Take the yolk of one egg and cook, stirring all the time 
 to make a smooth paste; let cool; then take the yolks of two raw eggs 
 and stir with the cooked one; add one-half teaspoonful of mustard, salt 
 and sugar to taste. Stir in a tablespoonful or more of olive oil and into 
 this stir the juice of one juicy lemon. Just before serving pour the dress- 
 ing over the salad and slice a lemon over the whole and serve. No 
 vinegar. If pepper is added, use the red. Floretta Allen. 
 
SALADS WITHOUT MEATS. 515 
 
 EGG 5ALAD. 
 
 Boil six eggs until the yolks are mealy. Boil also one dozen medium- 
 sized potatoes, with the jackets on. Peel eggs and potatoes and cut in dice. 
 Add two sliced onions. Put first a layer of one, then of the other, until all 
 is used. Pour over it some cream salad dressing. Sallie S. Owens. 
 
 TOMATO AND LETTUCE SALAD. 
 
 Make a salad of lettuce and slice three tomatoes and lay them on top. 
 Cover the whole with mayonnaise dressing. C. O. P. 
 
 WHITE CABBAGE SALAD. 
 
 Select a hard white head; take the yolks of two eggs, well beaten, 
 three-quarters of a cupful of good cider vinegar, two teaspoonfuls of 
 white sugar, a little mustard mixed in boiling water, salt, a pinch of red 
 pepper and four tablespoonfuls of sweet cream. Mix together all but 
 eggs and let it scald very hot. Then stir in the beaten eggs rapidly; pour 
 quickly over the cabbage and mix well. Mrs. F. J. Baker. 
 
 RED CAGGAGE SALAD— No. 2. 
 
 Cut a cabbage fine and put into a dish in layers, with salt and pepper 
 between. For dressing, two teaspoonfuls of butter, two teaspoonfuls of 
 flour, one cupful of vinegar, two teaspoonfuls of sugar, two teaspoonfuls 
 of mustard, one ^g^\ must be stirred all together and let come to a boij. 
 Pour over hot and mix well with the cabbage; cover and it is ready. 
 
 H. F. 
 HOT CABBAGE SALAD— No. 2. 
 
 Pull the cabbage apart, scald it and leave it in the hot water for fif- 
 teen minutes, then drain it thoroughly dry. Chop in small pieces and 
 moisten with the following dressing: Two eggs, two tablespoonfuls of 
 sugar, one salt-spoonful of mustard, butter the size of a large nut, one 
 teacupful of vinegar. Mix and let almost boil, when it will thicken. Add 
 pepper and salt. Mix cabbage and dressing while the latter is hot. 
 
 Mrs. T. J. Cassell. 
 C0LD=5LAW. 
 
 Pick a white, hard head of cabbage, cut it in halves and lay it in cold 
 water, then shave it very fine. Boil a pint of vinegar, stir into it the well- 
 beaten yolk of two eggs and then turn it over the cabbage, a short time 
 before using. M. F. C. 
 
616 SALADS WITHOUT MEATS. 
 
 GRANDMOTHER'S COLD-SLAW. 
 
 A very simple and old-fashioned way of making cold slaw is to cut 
 the cabbage right across, as thin as possible. Let it stand in cold water 
 five minutes. Drain and crisp it by dipping it into the water three times, 
 then picking it over and drying it by laying it in a thin towel in the ice- 
 box. Then pour over a cold-slaw dressing to wet it well, and serve. 
 
 Mrs. Lucy Herz. 
 COriBINATION SALAD. 
 
 One small, firm head of white cabbage, shredded very fine; four 
 medium-sized tart apples cut in dice-shaped pieces; s-ix cold, firm potatoes 
 cut the same; one-half cupful of English walnuts cut in small pieces; one 
 teaspoonful of finely-chopped white onion. If two stalks of celery cannot 
 be procured, sprinkle freely with celery salt and one pinch of cayenne pep- 
 per. Toss well together with two silver or wooden forks (steel will cause 
 the apple to turn dark) and pour over this a generous quantity of 
 mayonnaise dressing. Place the salad on ice about one hour before using. 
 Serve on lettuce leaves. Auditorium Annex, Chicago. 
 
 LENTEN SALAD. 
 
 Two pints of celery cut in one-half inch pieces, splitting each piece 
 lengthwise; cut one pint of tart apples in small cubes; sprinkle a pinch of 
 cayenne pepper; dissolve one spoonful of sugar in two tablespoonfuls of 
 lemon juice, one teaspoonful of chopped parsley; add this to the apple 
 and celery; toss up with mayonnaise. Add one small tablespoonful of 
 Parmesan cheese. Serve on lettuce leaves. This is delicious when celery 
 is new. . Marshall Field's Tea Room. 
 
 TOMATO AND BEET SALAD. 
 
 Cook four large beets, when very cold cut into one-quarter-inch 
 
 squares; peel six large tomatoes, without scalding;, cut also in squares. 
 
 Pour over the whole one-half pint of mayonnaise; serve on lettuce leaves. 
 
 S. F. 
 POTATO, ONION AND CELERY SALAD. 
 
 Three good-sized potatoes boiled and cut into one-half-inch squares; 
 two heads of celery cut fine; one onion cut fine. Use mayonnaise dress- 
 ing to cover. P. O. 
 
 POTATO SALAD. 
 
 Four large potatoes, one-half of a small onion, a little celery chopped 
 fine. If the potatoes have been boiled in their jackets they are better. 
 
SALADS WITHOUT MEATS. 517 
 
 The dressing consists of one cupful of cream, one tablespoonful of corn- 
 starch, one egg, two tablespoonfuls of butter, three tablespoonfuls of 
 vinegar, one-half teaspoonful of dry mustard, one teaspoonful of sugar, 
 salt and pepper to taste. Ivy Dellbidge. 
 
 CUCUriBER SALAD (FRENCH.) 
 
 Peel three medium-sized cucumbers and cut them in halves length- 
 wise, taking out the seeds. Place them in ice-cold water for one hour. 
 When ready to use, peel' three small tomatoes and chop coarsely. Chop 
 also one pint of water-cress and mix with the tomatoes. Add one-half 
 teaspoonful of onion juice, one-half to three-fourths of a teaspoonful of 
 salt and a slight dash of cayenne pepper. Dry the cucumbers in a nap- 
 kin, fill them with the mixture and lay on lettuce leaves. Squeeze over 
 the filling the juice of one lemon and a tablespoonful of olive oil and 
 serve at once. Mayonnaise dressing is preferred by some in place of the 
 lemon juice and olive oil. Mrs. J. T. Pickens. 
 
 DOMINION SALAD. 
 
 In making this salad, mix the ingredients in order given. One tea- 
 spoonful of onion chopped fine, five medium cold boiled potatoes, three 
 hard-boiled eggs chopped, and the crisp tender leaves of two heads of 
 lettuce, leaving out enough of the inner leaves to line the salad bowl. 
 Pour over the following dressing and mix gently: Yolks of two eggs, 
 three-fourths of a cupful of sour cream thickened with one-half teaspoon- 
 ful of corn-starch dissolved in one tablespoonful of cold water; level table- 
 spoonful of sugar, one teaspoonful of mixed mustard, one-eighth of a 
 teaspoonful of red pepper, one teaspoonful of salt and one-half cupful of 
 the best vinegar. Mix thoroughly and cook in double boiler or over the 
 teakettle till it thickens. This dressing keeps well and quantity is suffi- 
 cient for two salads of the size given. F. E. P. 
 
 MOCK PINEAPPLE SALAD. 
 
 Peel four sound apples of medium size and mild flavor; with an apple 
 corer remove the cores and cut them into thin slices crosswise. Peel two 
 fine oranges and remove the thick outside white pulp, slice them rather 
 thicker than the apple, and, like them, crosswise, removing the seeds. 
 Lay a slice of orange upon a slice of apple. Save the orange juice for 
 the syrup. Place the slices in a circle in a glass dish. Pour the juice you 
 have collected over the fruit. Sift white sugar thickly over it, also the 
 juice of a lemon. To be eaten as a dessert. Lillian. 
 
518 SALADS WITHOUT MEATS. 
 
 RADISH SALAD. 
 
 Scrape the radishes, cut them into very thin slices, and put into a 
 salad bowl. Peel and slice a fresh cucumber, and put it in with the rad- 
 ishes. Mix in equal quantities salad oil and vinegar, season with salt and 
 pepper and a speck of sugar and pour the mixture over the salad. 
 Sprinkle over chopped capers and serve. Adine Smith. 
 
 WATERCRESS SALAD. 
 
 An excellent salad in the spring of the year is the watercress. Make 
 
 as simple as possible. Select the best bunches, remove the heavy stalks, 
 
 clean and dry in a napkin and place in a salad bowl. Dress with salt, 
 
 pepper and lemon, or vinegar, instead of lemon. A little sugar if desired. 
 
 Mrs. T. M. 
 ARTICHOKE SALAD. 
 
 Select fresh young artichokes; wash and slice crosswise in a salad 
 bowl. The thinner they are sliced the nicer they will be. Dress with 
 vinegar, salt, pepper and oil. Delicious. John. 
 
 TOMATO AND ONION SALAD. 
 
 Take one-half dozen not over-ripe tomatoes and cut into thin slices; 
 take one-half dozen small onions and cut up as fine as you can; sprinkle 
 the onion over the tomato slices, add salt, pepper, and vinegar, and you 
 will have a most appetizing relish. T. M. 
 
 J 
 
BOOK III 
 
 MISCELLANEOUS 
 
 IN AND ABOUT THE HOME 
 
tA 
 
 ISCELLANEOUS 
 
 ss? o3P o^ 
 
 The Home. 
 
 THERE are many directions in which economy can be displayed 
 about the home, but one of the surest is to take such care of every 
 article as to insure the longest amount of service. 
 
 An excellent plan is to keep a strict account of all the daily expenses. 
 Any little ruled blank-book will serve for this purpose, and in keeping the 
 items, the prudent housewife will know just how much her weekly outlay 
 is, and can keep her household expenses within a required sum. 
 
 The Kitchen. 
 
 It is not wise to dwell on any definite plans for the kitchen although 
 a few suggestions will be welcomed by those who are not fortunate 
 enough to enjoy the modern improvements which make the kitchen of 
 to-day one of the best appointed rooms in the house. Make the kitchen 
 as pleasant as possible, have plenty of fresh air and light, for both are 
 indispensable to health and well-being. Arrange things conveniently, 
 have a place for everything and everything in its place. Let cooking be 
 a study, and surely before long it will reveal many pleasing things. 
 
 Have a hard wood floor or a painted pine one, or oil-cloth, never 
 cover a kitchen floor with carpet, as it is in direct conflict with cleanliness. 
 Painted walls and ceiling that can be washed two or three times a year 
 will help keep it sweet and orderly. 
 
 The cooking utensils, subjected as they are to continual wear, must 
 necessarily become unusable after a time. They may, however, always 
 be kept clean and ready for use. It is a good plan to wash the pots and 
 kettles as soon as they are emptied, and while they are still warm. By 
 this means scrubbing and scraping will be avoided, and the work much 
 abridged. 
 
 Sand or ashes should be used liberally on the outside of iron pots. If 
 they, or the spiders, have a coating (which is the fat and contents that 
 
 520 
 
MISCELLANEOUS. 521 
 
 have hardened on the outside, through carelessness, boil them in a strong 
 solution of sal-soda for an hour or so, placing them in a larger kettle that 
 will entirely cover them. Wipe the stove with brown paper or a news- 
 paper after each meal, and it will be kept polished much easier. Wash 
 the oven often with strong soapsuds, and leave the door open while it is 
 drying. The sink must receive a daily scrubbing, especially in the corners 
 and under the rim. The soot and ashes should be taken out of the 
 hearthpan and under the oven frequently, else it will not bake well. The 
 workings of the stove or range should be understood, to insure best 
 results. 
 
 Saucepans, gridirons, tin cups, everything of that character, can be 
 hung on hooks under the pantry shelves. An orderly arrangement of the 
 kitchen utensils means expedition in doing the work. In saving frag- 
 ments, place them on a saucer, a plate or bowl to set away, so as to save 
 room. Dry every tin before putting away, so it will not rust. Wooden- 
 ware must not be set near the fire, for it warps and cracks. 
 
 Clean the refrigerator often, so that no odors will gather. Keep its 
 waste-pipe open. Butter and milk absorb the flavors of other articles, 
 so they should be kept by themselves. Never put an onion in the refriger- 
 ator. It will taint the food. Fish should be laid in it with the skin side 
 down, but steaks and all meats must have a plate under them, if near the 
 ice. Do not cover any sauce or gravy while hot. 
 
 The range, gas and gasoline stove should have the greatest attention, 
 in order to insure successful cooking and baking. If possible it should 
 never be placed opposite an outside door or window, as the direct draft 
 proves detrimental to baking. In a range always be careful to remove all 
 ashes from under the slides to heat the oven quickly and evenly, and see 
 that the air passage is free from soot, as inattention to this seriously 
 interferes with the heating- of the stove. 
 
 The Laundry — How to Wash. 
 
 Assort the clothes before soaking them and never soak anything that 
 has color in it; place the plain clothes and those most soiled in the bottom 
 of the tub, the finer and cleaner ones on top. Soak the clothes the evening 
 before or any time the day previous to their being washed. Wring them 
 with a wringer, being careful to prevent the buttons from being wrung 
 off. Again select the cleanest and finest clothes, put them through the 
 washing machine with plenty of hot water and soap. All delicately tinted 
 
5^^ MISCELLANEOUS. 
 
 fabrics should only be washed on the board (not in the machine), with as 
 little rubbing as possible, immediately rinsed and hung in a shady place 
 to dry. 
 
 Flannels should not be rubbed on the board at all, unless absolutely 
 necessary, rinsed in lukewarm, or cold water, if wool soap is used, wrung 
 as dry as possible, shaken well and immediately hung up to dry where 
 they will not freeze, do not sprinkle and iron as little as possible, stretch- 
 ing them instead, to keep the texture from matting and become close and 
 
 hard. 
 
 TO MAKE STARCH. 
 
 Mix gloss with a little cold water, add a little kerosene, then enough 
 boiling water until it looks clear (ksep stirring while adding the water); 
 boil five to ten minutes. If too thick when done add cold water. Always 
 starch the fine, white clothes first, the light calicos, ginghams, etc., next, 
 and the dark ones last. H. S. 
 
 TO PREVENT RUST ON FLAT-IRONS. 
 
 Bees-wax and salt will make them as smooth as desired. Tie a lump 
 of wax in a rag and keep it for that purpose, and when the iron is hot rub 
 it first with the wax and then scour it with the salt; spread on a board or 
 stove if no board is handy. W. G. 
 
 TO REHOVE FRUIT STAINS FROn LINEN AND COTTON. 
 
 Fruit stains on white goods can very often be removed by pouring 
 boiling water directly from the kettle over the spots or soak them in 
 sweet milk. This must, however, be done before putting into water or 
 before soap is used. May Rhodes. 
 
 TO REMOVE INK AND RUST FROM LINEN AND COTTON. 
 
 Soak the stains in a weak solution of tincture of chloride and rinse 
 immediately after with much water. The tincture of salt is more reliable 
 in removing iron rust and quicker in its action than oxalic acid or mix salt 
 with lemon juice and apply to the spots. Bell KaDell. 
 
 TO CLEAN SILVER, GOLD LACE AND GOLD BRAID. 
 
 Take a piece of woolen cloth, place the lace on this, free it of all dust 
 with a brush, and then apply some alum (which has been burnt, powdered 
 and sifted through a fine sieve) with a soft brush. This will remove the 
 tarnish and restore it to its former brightness if it has not been worn 
 threadbare. 
 
MISCELLANEOUS. 523 
 
 TO WASH BLANKETS. 
 
 Use plenty of soft water, and soap that has no resin in it. Resin 
 hardens the fibres of woolen goods and should never be used. The water 
 in which they are scalded should be made quite blue with indigo. I. J. 
 
 WASHING FLUID— HOW TO MAKE. 
 
 Four pounds of sal soda, two ounces of borax, one ounce of sal tartar, 
 one-half pint of water of ammonia, two ounces of spirits of camphor, one 
 ounce of oil of turpentine, six pints of hot water. Dissolve the salts in 
 the hot water and add the liquids in succession, mix well and bottle. 
 Add one tablespoonful of this to each gallon of water used for soaking the 
 clothes before washing and a little may be used in the washing water if 
 necessary. Mrs. R. 
 
 SOFT SOAP— HOW TO HAKE. 
 
 Four to five pounds of tallow, a box of condensed lye, three pints of 
 cold water. Put the tallow in an iron pot and dissolve by gentle heat 
 then remove from the fire (it must be merely lukewarm). Dissolve the 
 lye in three pints of cold water and add to the tallow, stirring it until it 
 gets white and thick. Cover closely with a heavy cloth and stand it away 
 until the next day, then cut up the soap, which has become hard, add hot 
 water and keep stirring until all is dissolved; do not heat it again; pour 
 it into a five-gallon jar and add enough water to fill it, then set aside 
 for further use. Excellent for washing all things that have to be laun- 
 dered, especially nice for machine use. Ada. Foltz. 
 
 Note. — Take one quart of the above soap, dissolve it in hot water, add 
 one box of Lewis lye, when this is dissolved add enough water to make it 
 four gallons. This soap is unsurpassed for scrubbing sinks, tables and 
 floors. When wanted, dilute some of it in boiling water and use in place 
 of hard soap, De L. 
 
 EXCELLENT HARD SOAP. 
 
 One can of Babbitt's potash, three pints of cold water, two heaping 
 tablespoonfuls of powdered borax, five pounds of grease, one-half ounce 
 of oil of sassafras; put grease over fire in kettle; cover with water; let 
 boil thoroughly to wash all salt out of grease; pour into pans; set where 
 it will harden; next day skim off the nice clean grease, weigh it, taking 
 exactly five pounds. The day before you wish to make soap put borax 
 and potash into pitcher, with three pints of cold water. Melt the grease 
 to consistency of strained honey; put in sassafras, take from fire, pouring 
 
524 MISCELLANEOUS. 
 
 slowly the lye water; stir at least ten minutes, or until it begins to harden; 
 then pour into a box you have previously lined with wet cotton cloth. 
 Next day you can cut into cakes, and set away to dry. 
 
 Mrs. a. M. Seth. 
 
 Economics for the House. 
 
 TO PRESERVE ICE IN THE ICE-BOX. 
 
 One of the best ways, when one's supply of ice begins to run short, is 
 to wrap the ice in several thicknesses of newspaper. A flannel sheet will 
 have the same effect. « H. O. G. 
 
 HOW TO REMOVE GREASE FROM GLASS. 
 
 Finger marks or grease on looking-glasses, window-panes, etc., can 
 be removed if a little ammonia is added to clear water. Never use soap. 
 A little alcohol and water rubbed on quickly and wiped dry will leave win- 
 dow-panes bright and shining. Mrs. Miller. 
 
 TO CLEAN PAINT. 
 
 Put one tablespoonful of ammonia in one quart of hot water, dip a 
 flannel cloth into this and wipe off the woodwork. If cleaned in this way 
 no scrubbing will be necessary. C. H. D. 
 
 TO BRIGHTEN MATTING. 
 
 Take one pint of salt, dissolve in one-half pail of water, wash the mat- 
 ting twice during the summer with this and dry quickly with a soft cloth. 
 
 S. P. A. 
 TO BRIGHTEN OILCLOTH. 
 
 Rub all over with a cloth dipped in milk after it has been washed in 
 the usual way, avoiding strong soap suds as they remove the varnish. 
 
 Aunt Sarah. 
 TO CLEAN GREASE FROM CARPETS. 
 
 Use ammonia almost pure, cover the spot with white blotting paper 
 and iron lightly or rub spot with a white flannel dipped in turpentine. C. 
 
 TO REMOVE MILDEW STAINS. 
 
 Soak in milk for forty-eight hours, or, rub with lemon juice and salt. 
 The same remark applies to these as to peach stains. Phoebe D. 
 
MISCELLANEOUS. 525 
 
 TO RESTORE COLOR IN WOOLEN GOODS. 
 
 Brush the article well to free it of all dust, then spread with a lather 
 of castile soap, rinse this all off well, then repeat the rinsing with alum 
 water. G. T. 
 
 TO RESTORE FURNITURE. 
 
 Mix together three parts of linseed oil and one part of spirits of tur- 
 pentine. Apply with a woolen cloth, also rub dry with a woolen cloth. 
 This not only covers disfigurations but restores the wood to its original 
 color and natural brightness. Lizzie H. 
 
 TO REMOVE STAINS FROM MARBLE. 
 
 Make a paste of powdered soapstone and benzine, spread it thickly 
 ever the marble and leave it on over night, keeping it well covered to pre- 
 vent evaporation, wash off with clear water, if the stains are not removed 
 repeat the process. Whiting is sometimes used in place of the soap- 
 stone. Prof. D. 
 
 TO RESTORE GILT FRAMES. 
 
 Take a soft brush and carefully free the frames of every particle of 
 dust, then cover with the following mixture: The white of one egg and 
 one-half ounce of chloride of potassa. Apply with a soft brush. 
 
 The Scientific American says if you desire to cleanse gilt frames with- 
 out tarnishing them, wash them in beer. G. T. H. 
 
 TO WASH FEATHER PILLOWS. 
 
 Choose a bright, windy day; fill the wash tub with hot suds and 
 plunge the pillows (with feathers) in them. Put them through several 
 waters, shaking them about briskly, then hang on the line in the open air. 
 When perfectly dr^- shake well. They will be light, fresh and sweet. 
 After they have been washed in this way, they ought to be hung out in 
 the warm, fresh air every day for a week, but they must never be put 
 directly in the hot sun, as the heat draws the oil out of the feathers and 
 gives them an unpleasant odor. Jacks. 
 
 TO POLISH HARDWOOD FLOORS. 
 
 Take one or two pounds of spermaceti to every gallon of turpentine. 
 Melt the spermaceti, then gradually add the turpentine. Polish floors 
 with this about every four weeks, after they are thoroughly cleaned. 
 This is an excellent polish to remove all stickiness in corners and crevices 
 caused by the use of wax, etc.; best applied warm. Peter Fox. 
 
526 MISCELLANEOUS. 
 
 TO POLISH GLASS. 
 
 For glassware, mirrors, etc., mix calcine magnesia with enough 
 gasoline to make a liquid the consistency of cream. This will polish glass 
 to perfection. Jay Bogart. 
 
 POLISH FOR SILVER AND NICKEL=PLATED WARE. 
 
 One-half ounce of fine crocus martis two ounces of fossil silica, one- 
 half pound of prepared chalk. The fossil silica must be rubbed to a fine 
 powder and mixed well with chalk. C. I. 
 
 POLISH FOR BRASS AND COPPER. 
 
 One ounce of oxalic acid, two ounces of crocus martis, four ounces of 
 whiting, one pint of water. Mix all together thoroughly, bottle and 
 always shake well before using. Apply with a cloth, rub until clean, then 
 polish dry with whiting. R. N. F. 
 
 TO POLISH TIN. 
 
 All kitchen utensils should undergo an extra cleaning once or twice a 
 year. This is quickly and easily done by plunging them into a boiler of 
 strong soda water and letting them boil until all spots and blemishes are 
 easily removed; then polish with one part of oxide of tin and three parts 
 of whiting. Mix well, rub with the powder. A. U. 
 
 TO REflOVE RU5T FROM STEEL. 
 
 Cover the steel with olive oil; after twenty-four hours rub it with 
 powdered unslacked lime until the rust disappears. P. Q. 
 
 TO SCOUR KNIVES. 
 
 Add a little soda to the scouring brick, Sapolio, or the ashes of wood 
 or hard coal, sifted. M. Clark. 
 
 TO REHOVE STAINS ON CHINA. 
 
 Moisten a flannel, dip in whiting and rub well or scour with Sapolio. 
 
 T. Kinney. 
 TO STRENGTHEN GLASSWARE. 
 
 All glassware that one wishes to keep from cracking must be put into 
 a dish of slightly salted cold water. Let it come to a boil slowly, then 
 boil well, and again cool slowly, the slower the process, especially that of 
 cooling, the more effective will be the result, C. Z. 
 
MISCELLANEOUS. 527 
 
 TO TREAT NEW IRONWARE. 
 
 To prepare new iron kettles for use and prevent rust, fill them with 
 potato peelings and boil for an hour, then wash with hot water and rub 
 with a little lard. A. O. 
 
 DISH=CLOTHS AND TOWELS. 
 
 Add a little ammonia to the water in which dish-cloths and towels 
 are washed. Wash out those that need it after each meal, or at least once 
 a day, and l|ang up to dry. Jane P. 
 
 CANNED GOODS— HOW TO TREAT THEM. 
 
 Contents of tin cans must always be emptied as soon as opened. 
 Place in an earthen or glass bowl for one or two hours to draw back the 
 oxygen that heat has eliminated. Bell KaDell. 
 
 TO KEEP GLUE LIQUID. 
 
 Dissolve the glue in whisky instead of water. Pour it into a bottle 
 and cork it tight. This will keep for years. I. F. 
 
 WOODEN WATER PAILS. 
 
 A preventive of the bad taste which a wooden pail will impart to 
 water is obtained by varnishing the inside of the pail, when new, with 
 three coats of common copal varnish. H. S. 
 
 FURNITURE VARNISH. 
 
 Mix one-half pint of raw linseed oil, one-half pint of strong vinegar, 
 one teaspoonful of 4-ffff's ammonia. This last can only be obtained at 
 the druggists. T. Cregar. 
 
 TO RUB UP WOODWORK. 
 
 The oak and hard woods so much used in furniture often take on a 
 dark, stained appearance. A fine cleanser is made by adding one-half 
 pint of boiled oil to one-half pint of turpentine. This will remove all dirt, 
 but will not polish. Mrs. Samantha Kinsley. 
 
 TO CLEAN BLACK KID GLOVES. 
 
 A good way to clean black kid gloves i^: .o take a teaspoonful of salad 
 oil, drop a few drops of ink into it, and rub it over the gloves with the tip 
 of a feather, then let them dry in the sun. Tanner. 
 
528 MISCELLANEOUS. 
 
 CREPE VEILS STIFFENED. 
 
 Always keep the veil folded and pressed under a heavy book, and 
 when it looks gray take alcohol enough to wet it thoroughly, the^shake 
 it dry, fold it nicely and press. Black crepe can also be perfectly restored 
 by holding it over the steam of a boiling kettle. H. R. 
 
 INDELIBLE INK-HOW TO HAKE. 
 
 An ink that will prove indelible for marking clothes is made of four 
 drachms of nitrate of silver, four ounces of rain water, sixty drops of 
 solution of nutgalls, one-half drachm of gum-arabic. L. T. 
 
 INDELIBLE INK— No. 2. 
 
 One-half ounce of nitrate of silver, three ounces of water, one-half 
 
 ounce of gum-arabic; dissolve and keep in a dark bottle. Write on the 
 
 clothes to be marked with a goose quill or a gold pen. This ink will ruin 
 
 steel pens. H. I. E. 
 
 TO WASH CORSETS. 
 
 To keep a pair of corsets perfectly fresh and clean they should be 
 washed every two or three weeks. The operation is simple and will not 
 injure the shape or cut. Make warm suds into which a few drops of 
 ammonia have been put. Spread the corset on a flat table, taking out the 
 laces, but not the bones and steels. Scrub it with a clean brush and the 
 hot suds, then rinse quickly in clear, warm water. Lay flat on a board 
 in the sun or near the fire so that it may dry quickly. Do not iron. 1. I. 
 
 TO CLEAN FELT HATS. 
 
 Remove hatband and place hat to be cleaned on a table. Moisten a 
 cupful of white corn-meal and rub on brim and crown of the hat until dirt 
 disappears. Shake well and dust over with dry meal. Then dry the hat 
 thoroughly and brush with a stiff brush. It is then like a new one. P. I. 
 
 TO REMOVE RUST FROM STEEL. 
 
 Rub sweet oil well on the rust spots and in forty-eight hours use 
 finely-powdered unslacked lime, and rub till the rust disappears. D. Q. 
 
 CEHENT FOR CRACKS IN STOVES. 
 
 A good cement may be made of wood ashes and salt, in eqqal parts. 
 Make a paste with cold water and fill the cracks when the stove is cool. 
 It soon hardens. C. H. D. 
 
MISCELLANEOUS 529 
 
 TO KEEP MOTHS OUT OF CARPETS. 
 
 Wash the floor with a strong brine, before laying the carpet, and 
 sweep with salt once a week. T. K. 
 
 TO PREVENT ICE ON WINDOWS. 
 
 Windows can be kept free from ice and be highly polished by dipping 
 a sponge in alcohol, and rubbing the glass with it. M. H. 
 
 HOW TO DUST. 
 
 In dusting, use a soft cloth rather than a feather duster. The feathers 
 scatter the dust, while the cloth can be shaken out, often, and you can be 
 sure of a clean surface. Mrs. Lizzie S. 
 
 CRACKS IN STOVE PIPES. 
 
 Cracks in stoves and stove pipes are readily closed by a paste made 
 of ashes and salt with water. Iron turnings or fillings, sal ammoniac and 
 water make a hard and durable cement. R. B. 
 
 TO CLEAN MICA. 
 
 Never attempt to clean the mica in stoves with water and soap. It 
 will cause it to scale at once. Dip a soft cloth in clear vinegar and rub 
 the mica over quickly, not forgetting the corners. It will stay clean for a 
 long time. N. O. A. 
 
 MUCILAGE FOR LABELS. 
 
 Two ounces of dextrine, one drachm of glycerine, one ounce of alco- 
 hol and six ounces of water. T. H. 
 
 TO RESTORE THE COLOR OF BLACK KID BOOTS. 
 
 Take a small quantity of good black ink, mix it with the white of an 
 ^^%, and apply it to the boots with a soft sponge. V. M. 
 
 TO CLEAN SILVER. 
 
 Take one pound of common hard soap, three tablespoonfuls of spirits 
 of turpentine and one-half tumblerful of water. Allow the soap to dis 
 solve; then boil ten minutes, and before it cools add six tablespoonfuls of 
 hartshorn. Make a suds of this preparation and wash the article to be 
 cleaned with it. L. E. 
 
530 MISCELLANEOUS. 
 
 VARNISHING PLASTER CASTS. 
 
 The little plaster of Paris statuettes one sees in so many homes can 
 be kept fresh and clean by taking one-half ounce each of white soap and 
 wax, two pints of water. Boil them together for about five minutes in a 
 clean vessel. This forms a firm varnish, which should be applied to the 
 figures with a soft brush when cold. It dries very readily and may be 
 washed with fine soap. T. U. 
 
 TO JAPAN OLD TEA TRAYS. 
 
 First clean them thoroughly with soap and water and a little rotten- 
 stone; then dry them by wiping and exposing to the fire. Now get some 
 good copal varnish, mix it with bronze powder and apply with a brush to 
 the denuded parts. After which set the tray in an oven at a heat of from 
 212 to 300 degrees until the varnish is dry. Two coats will make it equal 
 to new. Mrs. Lilly. 
 
 TO REGULATE THE CLOCK. 
 
 When the clock refuses to go, try the following, before taking it to 
 the repair shop: Take off the pointers and the face; take off the pendu- 
 lum and its wire. Remove the ratchet from the "tick" wheel, and the 
 clock will run down with great velocity. Let it go; the increasing speed 
 wears away the gum and dust from the pinions — the clock cleans itself. 
 If you have any sperm oil, put the least bit on the axles. Put the 
 machine together, and nine times in ten it will run just as well as if it had 
 been taken to the shop. In fact, this is the way most shopmen clean 
 clocks. If instead of a pendulum, the clock has a watch escapement, this 
 latter can be taken out in an instant, without taking the works apart, and 
 the result is the same. It takes about twenty minutes to so clean a clock, 
 and saves a dollar. Zeb B. 
 
 AQUARIUn CEMENT. 
 
 Take equal parts of very clean, sharp sand, plaster of Paris, and 
 litharge; mix well and make into a stiff putty with boiled linseed oil. 
 This makes a splendid cement. H. L. 
 
 The Dairy. 
 
 As the subject of cheese is discussed by itself we will here only speak 
 briefly of butter. Butter making is a thing so generally understood 
 by all who keep cows that only a word here is needed. The first great 
 requisite of good butter is cleanliness. One cannot be too careful in see- 
 
MISCELLANEOUS. 531 
 
 ing that the dairj-. cellar, or the room in which the milk is set to rise, has 
 an abundance of fresh air and is thorou^hlj- clean and sweet. Decayed 
 vegetables, or rank odors of any and ever>- sort should be eliminated; 
 the milk pans (or cans which are now much used) should be thoroughly 
 scalded and dried in the sun or in the heater and then placed in the open 
 air. The cream should be skimmed at the proper time and the churning 
 should be done before the cream gets old. In skimming cream into the 
 cream jars it should all be stirred up each time so that it becomes uni- 
 form and all sours alike. S. H. 
 
 TO MAKE BUTTER. 
 
 In order to churn quickly the cream should be from 50" to 58' Fahr. 
 In winter the cream can be set for an hour in a warm room to bring it to 
 the proper degree of heat or warm water can be added to it after it has 
 been placed in the chum. In the summer time it should be placed in ice- 
 warer or in a cellar. 
 
 Before putting cream in the chum scald chum well with hoi water, 
 then with cold, but do not wipe. Put in cream and chum evenl}- and 
 quite rapidly a: first slowing down as the butter begins to appear. After 
 butter collects take it up in a wooden bowl with wooden ladle both of 
 which must be scalded and then rinsed in cold water. Do not wash but- 
 ter as that destroj-s some of its flavor. Add fine salt in proportion of two 
 even teaspoonfuls to a pound, let get cold and then work the buttermilk 
 out. Pack in jars or make in balls. \V, H. KaDell. 
 
 BRINE TO BRESERVE BLTTER. 
 
 Make a brine of salt strong enough to bear up an ^'g\ add a little 
 white sugar and a speck of saltpetre: boil the brine and when cold srrain. 
 Pour it over the butter so as to cover. This excludes the air. Place a 
 weight over; plain salt and water brine is quite as good if preferred. 
 
 HOMEK£EFER. 
 
 Dyeing and Coloring. 
 
 An article intended for dyeing must be clean, else it will not take 
 the dye satisfactorily. First scour your goods thoroughly with soap 
 and rinse the soap out well. When ready to color the goods, dip them in 
 cold water, so that they will not spot. When they are dyed, air them. 
 Rinse well after that and hang them up to dr>-. Silks and merinos must 
 not be wrung. Cotton goods must be bleached or faded before dyeing, if 
 - light color is desired. 
 
532 MISCELLANEOUS. 
 
 There are a set of "Family Dyes" on the market, which are giving 
 entire satisfaction, and which are simple to use, as the directions accom- 
 pany them. There is no need to experiment as to the color you desire, as 
 a color card goes with them. These dyes are cheap, and are the experi- 
 ences of professional dyers. They can be obtained at any drug store. 
 
 WALNUT BARK AS A DYE. 
 
 Walnut bark will color any shade from a light tan to coal-black. 
 Color the wool before carding, as follows: Peel the bark from the body of 
 the tree (the bark off the roots is best). Put into a barrel a layer of bark 
 and wool alternately, till you fill the barrel, then fill up the barrel with 
 rain water. Lay on the top heavy weights. Let it stand in the sun or 
 some warm place till you get the shade required. A. H. C. 
 
 BUTTERNUT BARK AS A DYE. 
 
 Another way to color yarn, cloth or carpet rags is to boil a large iron 
 kettle full of butternut bark four hours; take out the bark, put in a spoon- 
 ful of copperas. If you wish a black put in more copperas or a little blue 
 vitriol (too much vitriol rots the goods). Then while the dye is boiling, 
 put in the goods and keep stirring and once every few minutes lift the 
 goods with a stick into the air, then put them under. And keep watching 
 and moving them until you obtain the desired shade. Do not fold or 
 pack them too tight, or they will spot. Sarah A. Bixby. 
 
 TO COLOR SILK LILAC. 
 
 For three pounds of silk take five and one-quarter pounds of archil. 
 Mix well with the liquor, letting it boil fifteen minutes. When you dip 
 the silk do so quickly, then let it cool and wash it in soft water, and a very 
 pretty violet will be the result. J. F. G. 
 
 TO COLOR WOOL SCARLET. 
 
 One ounce of cream of tartar, one ounce of cochineal well powdered, 
 five ounces of muriate of tin. This will do two pounds of goods. Boil 
 the dye and put in the goods. Work briskly for fifteen minutes, then boil 
 one and one-half hours, moving the goods about while boiling. Wash in 
 cold water and dry in a shady place. M. H. 
 
 TO COLOR WOOL BLUE. 
 
 Use three ounces of cream of tartar and five ounces of alum. Boil 
 two pounds of goods in this one hour, then place them in warm water 
 
 I 
 
MISCELLANEOUS. 533 
 
 which has extract of indigo in it and boil till the tint is right increasing 
 the amount of indigo if necessary. D. B. 
 
 TO COLOR WOOL PURPLE. 
 
 Every pound of wool goods will require two ounces ot cudbear. 
 Rinse the article to be dyed thoroughly in soapsuds, then dissolve cudbear 
 in hot suds, not quite boiling, but near it and soak the goods till of the 
 right color. Rinse in alum water. T. C. 
 
 TO COLOR SILK GREEN. 
 
 Take equal quantities of yellow oak and hickory bark. Make a strong 
 bath by boiling. Add a small quantity of the extract of indigo. M. 
 
 5ALM0N COLOR. 
 
 Take to each pound of goods one-quarter of a pound of annotto, and 
 one-quarter of a pound of soap. Rinse goods in warm water, then boil 
 them in the mixture one-half hour. The depth of shade is determined by 
 the amount of annotto. F. D. C. 
 
 TO COLOR COTTON SKY BLUE. 
 
 Four ounces of vitriol (blue) to each three pounds of goods. Boil it a 
 few moments, then dip the goods three hours. Pass them through a 
 strong lime water. If they are then put through a solution of prussiate of 
 potash a beautiful brown will result. S. A. B. 
 
 TO COLOR COTTON YELLOW. 
 
 Take one-half pound of sugar of lead and dissolve it in hot water. 
 Dissolve one-eighth of a pound of bichromate of potash. Dip first in the 
 lead, then in the potash till it is as bright a yellow as you want it. This 
 amount is enough for three pounds of goods. To make them bright 
 orange, dip according to above dye, and then dip in ver^- strong boiling 
 alum water. Wring out, and dip in clear, hot rain water. S. A. B. 
 
 TO COLOR BROWN. 
 
 Take one pound of catechu extract and one-half ounce of vitriol; dis- 
 solve in rain water; in the catechu put water enough to wet your goods. 
 Color in an iron kettle. Then put in your vitriol. Wet goods in soap- 
 suds before putting in the dye. This is a fast color. Mrs. A. S. 
 
534 MISCELLANEOUS. 
 
 TO COLOR COTTON BLUE. 
 
 Take five ounces of copperas and put it in Avater enough to just cover 
 the goods to be dyed. Let it come to a scald and immerse the fabric for 
 thirty minutes, then take out and air. Put six ounces of prussiate of pot- 
 ash in clean water in the kettle. Let the goods stand in this for thirty 
 minutes more, remove and add two ounces of oil of vitriol. Put the 
 goods back twenty minutes longer, if a dark blue is desired. Mrs. H. 
 
 TO BLEACH GOODS. 
 
 There should be no grease in articles that are to be put through the 
 dyeing process. It is necessary, often, to get rid of all the color in a piece 
 of goods. This can be done by boiling in strong soapsuds till faded but 
 be particular to rinse out all the soap. F. A. Evans. 
 
 BLACK FOR COTTON AND WOOLEN GOODS. 
 
 A black that will neither stain nor fade is made of two ounces of extract 
 of logwood, one-half ounce of sugar of lead and one ounce of blue vitriol. 
 Dissolve the vitriol and logwood in two separate waters. Wash the 
 goods in warm water and place them in the vitriol water. Put the lead 
 into the logwood water, and as soon as hot take the goods from the vitriol 
 water and submerge in the dye, stirring them well for one-half hour. 
 Make a strong brine of salt and take out the goods from the dye, put 
 them into a tub and pour thesalt water over them. Let stand till cold, 
 hang up, let dry, and rinse in clear warm water. W. L. 
 
 TO COLOR WOOL GOODS GREEN. 
 
 Wool goods will take a handsome green by taking one-half pound of 
 fustic with one and three-quarter ounces of alum. Steep until strength is 
 all out and soak the goods in this till a good yellow is had. Then take 
 out the chips and add one tablespoonful of extract of indigo, till the color 
 is bright enough. Miss Johnson. 
 
 TO COLOR SILK CRIMSON. 
 
 Three ounces of alum are required for each pound of goods. Heat 
 and dip at hand heat, for one hour. Take out and drain, making a dye 
 of three ounces of cochineal, one-quarter of an ounce of cream of tartar, 
 two ounces of bruised nutgalls in a pail of water and boiling it ten min- 
 utes. When a little cool, dip, raising the heat to a boil. Dip one hour, 
 then wash and dry. C. D. 
 
MISCELLANEOUS. 635 
 
 TO COLOR WOOL GOODS CLARET. 
 
 Take three and one-half pounds of camwood, one-twentieth of a 
 pound of logwood, and one-eighth of a pound of copperas, and boil seven 
 pounds of goods in this dye for two hours. Mrs. D. 
 
 TO COLOR WOOL GOODS BLACK. 
 
 To five pounds of goods take six ounces of blue vitriol; boil the vitriol 
 five minutes, then dip the goods for three-quarters of an hour, airing it 
 now and then. Make a dye with three pounds of logwood and boil one- 
 half hour. Dip three-quarters of an hour, air the goods and dip the same 
 length of time again. Then wash in strong suds. J. E. 
 
 TO DYE FURS. 
 
 It is difficult to dye furs. Take one-half gallon of lye, adding one 
 quart of soft water. Heat it in an iron kettle. Take one-half ounce of 
 acetate of lead, one-half ounce of sulphate of iron and three ounces of 
 litharge. Powder the ingredients and dissolve one at a time in the lye. 
 As soon as the liquid is of a blood heat put the furs in for a few moments 
 only. Air them and dip them in strong vinegar, then smooth them and 
 hang up to dry. You can make the dye stronger if the color does not 
 take very well. N. P. 
 
 Household Hints. 
 
 HOW TO ESCAPE FROM A BURNING HOUSE. 
 
 If you are ever unfortunate enough to be in a house on fire, apply a 
 wet cloth to the mouth and nostrils; you can get through the dense smoke 
 easily. If possible, cover the whole head and face. Chief. 
 
 HOW TO REMOVE PUTTY FROfl OLD WINDOWS. 
 
 Window sashes are often cut and broken in trying to remove old putty. 
 Apply a hot iron to the putty, which will then yield to the knife and leave 
 the sash clean. F. Wolhirt. 
 
 HOW TO KEEP THE LAflP CHIMNEYS CLEAN. 
 
 After the lamps are filled and the chimneys washed and put on the 
 shelf, take pieces of newspaper and roll in the form of a cornucopia and 
 slip over chimney and lamp; it will protect from dust and flies, and when 
 the lamps are lighted one will be rewarded by finding them as clear and 
 bright as when first put in order. Neatness. 
 
536 MISCELLANEOUS. 
 
 HOW TO CLEAN VINEGAR CRUETS. 
 
 ' Shake crushed eggshells and little water vigorously in a vinegar cruet 
 and it will remove that cloudy look which the bottle often takes on. J. 
 
 HOW TO CRYSTALLIZE GRASSES. 
 
 Take one and one-half pounds of rock alum, pour on three pints of 
 boiling water; when quite cool put Into a wide-mouthed vessel. Hang in 
 the grasses, a few at a time. Do not let them get too heavy, or the stems 
 will not support them. Again heat the alum and add more grasses. By 
 adding a little coloring it will give variety. Lottie May. 
 
 HOW TO MAKE SWEEPING CAPS. 
 
 Any girl who values a clean head with bright hair, will cover it up 
 while sweeping; coquettish little sweeping caps may be made by cutting a 
 piece of bright pink, blue or gray cambric in a circular shape, and making 
 a shirr within two inches of the edge (which should be hemmed) and run- 
 ning in an elastic or a piece of narrow tape, with which it can be drawn 
 
 up to fit the head. Mrs. Hoy. 
 
 AVOID METAL UTENSILS. 
 
 Always be careful to use earthenware dishes for putting away gravies, 
 soups, etc. Persons have been poisoned by carelessness in using for such 
 purposes metal vessels, which contained verdigris caused by the action 
 upon the metal of vegetable acids. J. N. H. 
 
 HOW TO GREASE A GRIDDLE. 
 
 The nicest way to grease a griddle is to use a large piece of beef suet 
 
 tied in a thin cloth. Economy. 
 
 A DEODORIZER. 
 
 A piece of red pepper the size of a ten-cent piece put with meat or 
 vegetables when first beginning to cook, will kill the unpleasant odor aris- 
 ing. This is particularly desirable with cabbage, green or white beans, 
 onions, chickens and mutton. Chilly. 
 
 PAPERING WALLS. 
 
 Paper may be made to adhere to whitewashed walls by washing them 
 with vinegar. When dry, the paper will stick. Mechanic. 
 
 THE VARIED USES OF LEMON. 
 
 Every toilet table should be liberally supplied with lemons. Their 
 uses are so varied and so valuable that no one can overlook them. Among 
 
MISCELLANEOUS. 537 
 
 them is the fact that a teaspoonfiil of lemon juice in a cupful of black 
 coffee will drive away the headache. But if, on rising, the juice of one- 
 half of a lemon be squeezed into a cupful of very hot water and drank 
 with no sugar there will be no headache to drive away. A slice of lemon 
 rubbed on the temples and back of the neck will also cure the headache. 
 A solution of lemon juice should always be at hand. A little rubbed on 
 the skin at night will whiten and soften its texture. A paste made of mag- 
 nesia and lemon juice will bleach the face and hands when applied to 
 them. A fine manicure acid is made from a teaspoonful of lemon juice in 
 a cupful of warm soft water. It will whiten discolored and stained finger 
 nails. Lemon juice in water will loosen the tartar that accumulates on 
 the teeth. It makes the breath sweet. A slice of lemon rubbed over tan 
 shoes which are then wiped off with a soft cloth will remove black stains 
 from their surface. Bessie Hill Porter. 
 
 FOR THE TOILET TABLE. 
 
 A nice hair pin receiver may be made from a round collar or cuff box. 
 The cover is not used. Cover the bottom and sides neatly with some 
 merino or anything convenient, the color of the worsted to be used, scar- 
 let being the most serviceable. Crochet in split zephyr, a strip to cover 
 the sides and sew it on. Fill the box with black curled hair, such as 
 upholsterers use. Crochet a circular piece for the top In the open-stitch, 
 finished with shells, tacking it on the covered edge of the box just inside 
 the shells. It is not a thing of beauty but is so convenient and easily 
 made that it becomes quite necessary. Mrs. Olive Green. 
 
 THE ORCHID FAD. 
 
 If there is anything new in toilet preparations the distinction belongs 
 to the orchid. It may be a surprise to many to be told that that weird 
 flower has a scent but there is no doubt about the article of commerce. 
 Dealers charge $2 and $3 a bottle for four ounces of orchid extracts. 
 The odor is delicate, pleasing and lasting. There is orchid powder and 
 cream for the face, orchid paste for the hands and orchid vinegar for the 
 bath. The powders are made in pink, cream, mauve and aster tints. 
 
Sick and Convalescent 
 
 NURSING the sick is a duty that requires intelligence and patience. 
 Few sick persons retain the cheerfulness that characterized them 
 while well, and in dealing with their little whims, the tenderest forbear- 
 ance should be exercised. Affection softens the touch and makes unpala- 
 table potions endurable. In a sick room a clean and wholesome dress is 
 ever called into use. Perfect cleanliness of hands and nails is imperative. 
 A cheerful spirit is the best medicine of all. 
 
 Never ask a patient what he would like to eat, but surprise him or her 
 with something delicately prepared, for one who is really sick never has 
 an appetite and has no choice. Permit little or no company in the sick 
 room. Caution is to be observed regarding remarks about the sick in 
 their "presence. Have the room well ventilated from the top, but avoid 
 draughts or a cold room. These few hints are not given for professional 
 nurses, but to aid a family to take charge of their own sick, sensibly and 
 conscientiously. Prof. R. 
 
 PREPARATION OF FOOD FOR THE SICK AND CONVALESCENT. 
 
 It is extremely difficult to know exactly what diet to give to sick per- 
 sons; very often a slight error in diet will bring on a fatal result. 
 
 When any article of food causes increased action of the heart, quick- 
 ness of the pulse, headache, or pains in the stomach or bowels, it is then 
 an indication that such food is injurious. The patient should not be urged 
 to eat; he is better able to tell what he wishes than any one else. If he 
 craves for any particular thing, as a general thing it will do him good. 
 
 When the patient is recovering from disease, but is still weak, though 
 gradually regaining strength, strict attention should be given to the diet. 
 In regard to the kinds of food which may be allowed, it should be remem- 
 bered that first of all, it must be light and nutritious. Milk is probably as 
 easy of digestion as any other substance; it may be given at all times 
 during the sickness and convalescence without injury; it should, however, 
 not be used except when drawn immediately from the cow. After the 
 cream has formed, it is indigestible. Eggs broken in hot water and 
 slightly cooked may also be allowed. Boiled rice is easy of digestion, and 
 beef tea, mutton broth and chicken are useful in convalescence. Fruits 
 
 538 
 
SICK AND CONVALESCENT. 539 
 
 are sometimes very beneficial, and at other times very hurtful. In fever, 
 the juice of ripe oranges will be extremely grateful; the pulpy part should 
 be rejected. Grapes may also be allowed, being careful not to swallow 
 the seeds or skin. Lemon juice, lemonade, strawberries which have their 
 juice bruised out and strained, may also be allowed. Hot water poured 
 upon bruised tamarinds, peaches, etc., and allowed to stand until cold, will 
 be beneficial. Toast water may be used as a drink. Cold water may be 
 taken at all times with benefit, if it causes no distressing symptoms. Rice 
 water, barley water and apple water are all good drinks. Boiled fish is 
 generally easy of digestion, as well as oyster broth. As a general rule, 
 all shell fish should be forbidden. Vegetables, such as boiled potatoes, 
 boiled beets, and boiled onions, may be eaten without harm; they should, 
 however, be boiled in two waters until quite soft. Prof. R. 
 
 TO riAKE GRUEL. 
 
 The following is an excellent recipe: Pour one quart of hot water into 
 a clean earthen or tin vessel over a brisk fire; when it boils, add two large 
 tablespoonfuls of corn or oatmeal; mix it smooth in just water enough to 
 thicken it; put a small lump of butter into the water and when melted, 
 add the meal and stir for about one-half hour; then add a teacupful of 
 sweet milk, and when it boils again throw in the upper crust of hard- 
 baked bread cut into small pieces; let it boil some time and add a little 
 black pepper, a little salt, a pinch of grated nutmeg, a little more butter 
 and a teaspoonful of French brandy. The butter, spices and brandy 
 should be omitted when the case is a serious one. Nurse. 
 
 BEEF TEA. 
 
 Take one pound of lean beef, cut it fine, put it in a bottle corked 
 tightly, and put the bottle into a kettle of warm water; the water should 
 be allowed to boil for a considerable time; the bottle should then be 
 removed and the contents poured out. The tea maybe salted a little and 
 a teaspoonful given each time. Another way of preparing it is as follows: 
 Take a thick steak, broil slightly on a gridiron until the juices have 
 started, and then squeeze thoroughly with a lemon squeezer. The juice 
 thus extracted will be highly nutritious, M. S. 
 
 TOAST WATER. 
 
 Toast slightly a piece of bread, and add to it boiling water; if pre- 
 ferred, sweeten. It maybe flavored with lemon or orange peel. R. DeL. 
 
540 SICK AND CONVALESCENT. 
 
 FLAXSEED TEA. 
 
 Take one ounce of flaxseed and a little pounded licorice root and pour 
 on a pint of boiling water; place the vessel near a fire for four hours; 
 strain through a linen or cotton cloth. P. T. 
 
 BARLEY COFFEE. 
 
 Roast barley until well brown and boil a tablespoonful of it in a pint 
 of water for five minutes; strain and add a little sugar, if desired. A 
 nourishing drink toward the close of fever and during convalescence. 
 
 M. H. O. 
 OATMEAL COFFEE. 
 
 Mix common oatmeal and water to form cake; bake and brown it, 
 powder it, and boil in water five minutes. Good for checking obstinate 
 vomiting, especially in cholera morbus. J. Pollock. 
 
 CRACKED OR ROLLED WHEAT. 
 
 In two quarts of boiling water, stir one pint of cracked v\/^heat. One- 
 half teaspoonful of salt. Use a farina boiler or double kettle, and cook 
 three hours without stirring. When done, mold in dishes. Eat hot or 
 cold with fruit sauce, or cream and sugar. Excellent in constipation or 
 biliousness. The rolled wheat is preferable. Not being able to procure 
 it ready prepared one can crack wheat in an ordinary coffee mill. J. I. 
 
 OATMEAL MUSH. 
 
 Coarse oatmeal should also be cooked like rolled wheat. If 
 desired warm for breakfast, can be left in a granite or porcelain farina 
 boiler over night, and heated in a few minutes. Do not soak oatmeal 
 over night, nor try to cook it sufficiently in the morning. It must never 
 be stirred while cooking. Fine oatmeal can be made in a mush like 
 Indian meal and be ready for the table in twenty minutes. T. T. 
 
 INDIAN MEAL HUSH. 
 
 Take fine meal of Northern corn and a little salt; stir slowly in boiling 
 water until it is as thick as can be stirred easily. Stand it on back of the 
 stove and cook slowly one hour. Is better cooked in a milk boiler. 1. 1. 
 
 QRAHAH nUSH. 
 
 Stir graham flour in boiling water slowly until it makes a thick batter. 
 Set on the back part of the stove ten minutes, then beat two minutes and 
 turn into the dish. To be eaten with fruit juice or sugar and cream, P. 
 
 I 
 
SICK AND CONVALESCENT. 541 
 
 SAGE TEA. 
 
 One-half ounce of dry leaves of sage, one quart of boiling water; 
 
 infuse for one-half hour; strain and add sugar and lemon juice as required 
 
 by the patient. Balm and other teas are made in the same manner. 
 
 H. Bashaw. 
 RICE WATER. 
 
 Two ounces of rice, two quarts of water; boil an hour or so and add 
 sugar and nutmeg. C. K. 
 
 A REFRESHING DRINK IN FEVERS. 
 
 Put a little sage, two sprigs of balm and a little sorrel into a stone 
 
 jug; peel a small lemon, slice it, and put in together with a small piece of 
 
 the rind; then pour in three pints of boiling water, sweeten and cover it 
 
 close. G. O. V. 
 
 CURRANT JELLY. 
 
 Currants, cranberries and prunes make refreshing drinks when added 
 to water and sweetened to suit the patient's taste. S. B. 
 
 WATER GRUEL. 
 
 Two tablespoonfuls of corn or oatmeal, one quart of water; boil for 
 ten or fifteen minutes and add sugar or salt, if desired by the patient. 
 
 Q. RiGGINS. 
 RICE GRUEL. 
 
 One heaping tablespoonful of ground rice, one-half teaspoonful of 
 ground cinnamon, one quart of water; boil slowly for fifteen or twenty 
 minutes, add the cinnamon near the conclusion of the boiling; strain and 
 sweeten. R. S. 
 
 FLOUR GRUEL. 
 
 Rub one heaping tablespoonful of flour to a thin paste with three 
 tablespoonfuls of cold water and stir it into a pint of boiling milk; cook 
 ten minutes; season with salt; strain if necessary and while hot stir in the 
 beaten white of one ^^%. The ^^^ may be omitted if preferred. 
 
 Mrs. C. Mitchell. 
 LIME WATER. 
 
 Slack one-half cupful of lime with about one-half pint of water, slowly 
 added; when slacked well add one quart of water and stir thoroughly, 
 allow it to settle, decant closely and pour the water away, then add one 
 gallon of fresh, clear, distilled or rain water to the washed lime; shake 
 often for a day or two and let settle. C. O. I. 
 
54^ SICK AND CONVALESCENT, 
 
 MILK PUNCH. 
 
 Sweeten the milk well and add two tablespoonfuls of brandy to every 
 cupful of milk; stir well and serve with ice. H. O. 
 
 EQQ=NOQ. 
 
 Scald one pint of new milk (but do not boil it), take three eggs, beat 
 to a froth with one-fourt,h of a cupful of sugar, add one-half gill of best 
 brandy and one tablespoonful of rum and a little nutmeg; when this is 
 thoroughly beaten add the scalded milk. M. A. Y. 
 
 KOUMISS. 
 
 Dissolv?e a piece of compressed yeast the size of a large pea in a table- 
 spoonful of water, put it into a one-quart can, add one teaspoonful of 
 sugar and fill four-fifths full with milk. Place on cover, shake frequently 
 and allow it to stand in a warm room for two days, then put in a cool cel- 
 lar, placing the bottles on the sides; put on ice and shake well before 
 using; draw with a champagne tap. R. R. 
 
 CHICKEN BROTH. 
 
 Select a plump chicken, cut into pieces and put into a granite pot 
 'with cover. Add two tablespoonfuls of pearl barley and two quarts of 
 water; simmer for three hours, skimming frequently. When done remove 
 from the fire, let stand for three hours; skim off top, heat, and serve. 
 
 Mrs. Turhoone. 
 CLAM=JUICE BROTH. 
 
 Wash in cold water clams in their shells, place them on a stove with- 
 out water, except a few drops, in a granite saucepan, and as they become 
 hot, their shells will open; then carefully pour out the broth, season to 
 suit the taste and serve. A. L. Brown. 
 
 MUTTON BROTH. 
 
 Take the lean part of neck and loin, and cut into small pieces, remov- 
 ing all the fat. Take about a pound of the meat and place it in a sauce- 
 pan with a pint of cold water and put it on the fire. Remove all the 
 scum. Boil this two hours, strain, and flavor. When the broth com- 
 mences to boil add a teaspoonful of pearl barley. Mrs. M. Manning. 
 
 TOAST WATER. 
 
 Toast a crust of white bread very brown without burning it, and put 
 it into cold water. After an hour the water will be a refreshing drink; 
 
SICK AND CONVALESCENT. 543 
 
 and it is grateful to the stomach when no other can be taken. It is more 
 palatable by the addition of any acid jelly. A Xurse. 
 
 BROILED TENDERLOIN, CHICKEN, OR nUTTON CHOP. 
 
 This is enjoyed when the patient is becoming convalescent. Cut out 
 the round piece from the inside of a sirloin steak, boil it quickly over a 
 bright fire, turn it, with its gravy, upon a piece of freshly-made toast, 
 sprinkle with salt and pepper, but no butter; place between two hot 
 plates and serve directly. A tender mutton chop, or one-half of the 
 breast of a chicken can be served the same way, but the chicken will 
 require longer and somewhat slower cooking. Mary Parry. 
 
 CHICKEN PANADA. 
 
 Rub together in a mortar the meat from the breast of a cold chicken 
 with stale bread, one-half of each, then add slowly the water in which the 
 chicken was boiled, or some nice broth, entirely free from fat. Boil for a 
 few moments and pass the whole through a fine sieve. Mrs. H. P. 
 
 BEEF JELLY. 
 
 (Excellent for Convalescents. ) 
 
 Make some beef tea (see Soups with Meat) with a very little salt. 
 Place one-eighth of an ounce of gelatine in a saucepan with a little cold 
 water and soak. When sufficientl}' swollen place on the fire and boil until 
 dissolved. Take the beef-tea extract when nearly cold, add the gelatine, 
 stir well, and turn into molds. Chicago Hospital. 
 
 BRAN JELLY. 
 
 Cover three cupfuls of bran with cold water, let settle; then pour off 
 all the water and add three and one-half cupfuls of boiling water and stir 
 well; place on the stove and boil slowly for two hours; then strain, return 
 to the fire, let come to the boiling point, add one teaspoonful of salt; pour 
 into a mold. Delightful and wholesome. St. Luke's Hospital. 
 
 ARROWROOT JELLY. 
 
 Take one cupful of boiling water, two heaping teaspoonfuls of arrow- 
 root, two heaping teaspoonfuls of white sugar, one tablespoonful of 
 brandy or three tablespoonfuls of wine. This is excellent for weak 
 
 bowels. A Xurse. 
 
 LEMON WHEY. 
 
 An excellent drink for a person with a cold, to induce perspiration, is 
 made putting one-half pint of milk in a saucepan. Boil and pour in a 
 
544 SICK AND CONVALESCENT. 
 
 tablespoonful of lemon juice; add more if this does not turn the milk. 
 Let it boil up, then put it into a bowl to settle; strain and sweeten and add 
 a little hot water if the whey is too acid to be agreeable. 
 
 Nurse at Sanitarium. 
 
 STERILIZED LEMONADE. 
 
 Squeeze the juice out of a lemon. Strain it, put it with one-quarter of 
 the rind and four lumps of loaf sugar into a pitcher and pour over it one 
 pint of boiling water. Cover close and let it stand two hours. Then 
 strain and it will be ready for use. Lemonade for the sick should be 
 made with boiling water as the unhealthy properties of the lemon are 
 thus destroyed. A small quantity only of sugar should be put in as the 
 acidity will most likely be agreeable. Health School. 
 
 BEVERAGE FOR FEVER PATIENT. 
 
 One-half of a fresh peach, one teaspoonful of brandy, one tablespoon- 
 ful of sugar, the juice of one-half of a lemon; strain, then add plenty of 
 
 shaved ice. Nemie Freeman. 
 
 ICE MINT. 
 
 One-fourth of teaspoonful of peppermint, one tablespoonful of 
 
 powdered sugar, one tablespoonful of water, one teaspoonful of wine, also 
 
 one teaspoonful of brandy; mix together well, fill glass with shaved ice; 
 
 sip through a straw. Mrs. Della Fox. 
 
 EXTRACT OF BEEF. 
 
 Lean beef chopped fine. Put a sufficient quantity into a bottle to fill 
 up its body, cork it loosely, and place it in a pot of cold water, attaching 
 the neck, by means of a string to the handle of the vessel. Boil this for 
 one and one-half hours, then pour off the liquor and skim it. To this 
 preparation may be added spices, salt, wine, brandy, etc., according to the 
 taste of the patient and nature of the disease. Mrs. Rita Pilard, 
 
 FRENCH MILK PORRIDGE. 
 
 Stir oatmeal and water together, let the mixture stand to clear and 
 pour off the water. Theii put more water to the meal, stir it well and let 
 it stand till the next day. Strain through a fine sieve and boil the water, 
 adding milk while so doing. The proportion of water must be small. 
 With toast this is a good preparation for weak persons. B. Clark. 
 
 OATMEAL GRUEL. 
 
 Take a tablespoonful of oatmeal and mix smoothly with a little cold 
 water. Pour on it a pint of boiling water, stir it well, then let it stand a 
 
SICK AND CONVALESCENT. 545 
 
 few minutes to settle. Pour it back very gently into the saucepan, so as 
 
 to leave undisturbed the sediment at the bottom of the gruel. Let it 
 
 simmer, stirring occasionally and skimming carefully. Sweeten and flavor 
 
 with wine and spice, or grated ginger, or, if preferred, a little salt only 
 
 may be put in. Dry toast or biscuits may be served with it. 
 
 Mrs. Allured. 
 NUTTA. 
 
 This is a combination of nuts and cereals, and is a peculiarly 
 strengthening food for invalids. It can be eaten dr>% or served with milk. 
 Found in all groceries. Sanitarium. 
 
 HALTED niLK. 
 
 The name of this preparation indicates its character. It is made of 
 the best nuts, and is soluble in hot or cold water, when it forms a rich, 
 cream resembling malted milk, but finer in flavor. Suitable for the 
 feeble. Sanitarium. 
 
 TAPIOCA CUP PUDDING. 
 
 This is very light and delicate for invalids. Take an even table- 
 spoonful of tapioca and soak for two hours in a cupful of new milk. Stir 
 in the yolk of a fresh ^^^, a little sugar, a grain of salt and bake in a cup 
 for fifteen minutes. A little jelly may be eaten with it, if allowed, or a 
 few fresh strawberries. Mrs. C. M. Johnson. 
 
 HEALTH DRINK. 
 
 A cooling drink for a sick person is made by boiling one and one-half 
 ounces of tamarinds, three ounces of cranberries and two ounces of stoned 
 raisins, in three pints of water, till the water is reduced to two pints. 
 Strain and add a bit of lemon peel, which must be removed in an hour, as 
 it gives a bitter taste if left too long. F. T. J. 
 
 BOILED PARTRIDGES. 
 
 Partridges are very delicate and tender for sick or old people, when 
 boiled. Wash them well, truss them and put into boiling water, sprinkle a 
 teaspoonful of salt over and simmer them very gently for one-quarter of 
 an hour, or if the birds are old, twenty minutes. Serve with sliced lemon 
 round the dish, and with white sauce, celery sauce, or bread sauce, accom- 
 panied by game gravy. M. A. Wells. 
 
 MIXED BEEF TEA. 
 
 Some invalids do not like clear beef tea. Try this. Take beef, mut- 
 ton and veal, one pound of each, without fat, put them, cut up in small 
 pieces, to simmer four hours in three pints of water. When boiling skim 
 
546 SICK AND CONVALESCENT. 
 
 thoroughly and draw the saucepan aside, that it may only extract the juices 
 without wasting the liquid. Strain and serve with dry toast in any form. 
 
 L. C. 
 TAPIOCA FOR INVALIDS. 
 
 Wash one tablespoonful of tapioca and soak it in a pint of water or 
 milk and water for one-half hour. Let it boil, then simmer gently until it 
 is quite clear, and stir frequently to keep it from getting into lumps. 
 Sweeten it slightly and flavor with wine if agreeable, if not, with cinna- 
 mon. If it is too thick, add a little more water. Veal, mutton or chicken 
 broth may be substituted for the water. Mrs. L. A. Mendum. 
 
 ORANGE AND LEMON JUICE. 
 
 A fine preparation for an invalid is made of orange or lemon juice, 
 strained and boiled with an equal weight of loaf sugar and then bottled 
 and corked closely. It is an agreeable and valuable addition to gruel and 
 other warm drinks. It takes fifteen minutes to boil. A dessert-spoonful 
 of lemon juice must be added to one-half of a pint of gruel. 
 
 M. S. Bonnie. 
 CELERY FOR RHEUMATISM. 
 
 Celery has medicinal qualities above the average. It should be used 
 extensively by people suffering from rheumatism and nervous diseases. 
 
 AN INVALID'S DINNER. 
 
 Select a good chop from a loin of mutton and trim all the fat from the 
 meat and put it in a covered jar (a salt jar does very well for the purpose) 
 with three tablespoonfuls of water; stand it in a moderately hot oven, 
 steam it one-half hour, and a few minutes before serving add a pinch of 
 salt. Serve very hot, with the gravy poured over it. Steak or chops 
 cooked in this manner are very tender and easily digested by the weak 
 and delicate. Bertha R. 
 
 FIBERLESS BEEF FOR INVALIDS. 
 
 For those who are fond of beef steak and whose stomach will not per- 
 mit of the regular broiled steak try the following method of cooking it. 
 Take one pound of fresh juicy round steak and with a dull knife scrape 
 out the beef, leaving the fiber by itself until all the meat has been scraped 
 out. Now put just a trifle of butter in the bottom of a fryin[]--pan, let it 
 get hot and put in the scraped meat. Turn two or three times, salt 
 slightly and serve hot. It is delicious. Dr. Rockwell. 
 
SICK AND CONVALESCENT. 54? 
 
 BALTIMORE PUNCH. 
 
 One quart of Jamaica rum, one quart of brand}-, one quart of port, 
 one-half pint of Curacoa, three cupfuls of white sugar, one dozen lemons, 
 one quart of strong black tea. To mix: To the tea while hot, add the 
 sugar and lemon juice; mix thoroughly and strain through cotton cloth. 
 When cool add the brandy, rum and Curacoa. If to keep awhile, bottle 
 and seal it. To Ser\-e: Over a clear and clean cake of ice in the punch 
 bowl place your stock, adding three pint bottles of soda (aerated water) 
 to each quart bottle of stock. Stir gently and ser\-e at once. The ice 
 ma}- be put outside the bowl; it keeps the strength of the punch much 
 steadier. The tea should not draw long enough to become bitter. A bot- 
 tle of champagne with each three bottles of soda, or in place of them, 
 enlivens the punch. Mrs. T. R. Smith. 
 
 A LIGHT CU5TARD. 
 
 Break one egg into a teacup, beat it up and sweeten as liked. Add 
 milk to fill the cup, mix once more, and tie a piece of linen over it. Set it 
 into a shallow pan one-half full of water, and boil ten minutes. J. D. T. 
 
 APPLE WATER. 
 
 Roast two tart apples until they are soft; put them in a pitcher, pour 
 upon them a pint of cold water and let it stand in a cool place for one 
 hour. It is used in fevers and eruptive diseases, and does not require 
 sweetening. Rush Medical College. 
 
 SAGO GRUEL. 
 
 Take two tablespoonfuls of sago and add one pint of water. Boil till 
 it thickens, stirring frequently. Wine, sugar and nutmeg may be added. 
 
 Doctor John. 
 SAGE TEA. 
 
 One-half ounce of dried leaves of sage, one quart of boiling water. 
 Infuse for one-half hour and strain. Add sugar and lemon juice as 
 required by the patient. The above is an agreeable and useful drink in 
 fevers and its diaphoretic powers may be increased by adding a little sweet 
 spirits of nitre. Eliza Locke. 
 
 THICKENED MILK. 
 
 With a little milk, mix a smooth tablespoonful of flour and a pinch 
 of salt. Pour upon it a quart of boiling milk and when it is thoroughly 
 mixed put all back into the saucepan and boil up once, being careful not 
 to burn and stirring all the time, to keep it perfectly smooth and free 
 
548 SICK AND CONVALESCENT. 
 
 from lumps. Serve with slices of dry toast. It is excellent in diarrhea 
 and becomes a specific by scorching the flour before mixing with the milk. 
 
 Mary C. Jones. 
 MILK PORRIDGE. 
 
 Take a tablespoonful of Indian meal and one tablespoonful of flour. 
 Wet to a paste with cold water. Add the paste to two cupfuls of boiling 
 water and boil twenty minutes. Add two cupfuls of milk and a little salt 
 and cook ten minutes more, stirring often. Eat with sugar and milk, while 
 hot. A Nurse. 
 
 STEWED PRUNES. 
 
 These are good in measles, and scarlet fever, both as food and medi- 
 cine. Get the box prunes as they are generally of a much better quality 
 than the open sort. Soak them for one hour in cold water, then put them 
 into a porcelain-lined saucepan, with a little more water if necessary, and a 
 little sugar. Cover and let them stew slowly for one hour, or until they 
 are swollen large and quite soft. They are excellent as an accompani- 
 ment to breakfast for a sick person. Julia Tubes. 
 
 PARCHED RICE. 
 
 Roast the rice to a rich brown. Put into boiling water that has been 
 salted, and boil till tender. Do not disturb it if you can help. Drain from 
 the water and serve with sugar. E. Reynolds. 
 
 PUDDING FOR A CONVALESCENT, 
 
 Four ounces of Ko-nut, six ounces of sugar, six eggs beaten separately, 
 cinnamon, cloves and lemon rind grated to taste, one teaspoonful of salt, 
 one-quarter of a pound of currants, one-half pound of grated swartsbrod 
 (black bread). Mix butter and sugar to a cream, add yolks of eggs, 
 spices, bread, currants, and then the whites of eggs beaten to a stiff froth; 
 one-half glassful of rum added gives a very piquant flavor. Boil two 
 hours and serve with wine sauce. « C. G. T. 
 
 KO-NUT PASTRY. 
 
 (For Weak Stomachs.) 
 
 One and one-fourth cupfuls of flour, one-fourth teaspoonful of bak- 
 ing-powder, one-fourth teaspoonful of salt, one-third cupful of Ko-nut 
 and one-third cupful of cold water. Mix flour, salt and baking-powder. 
 Work the Ko-nut lightly into flour with tips of fingers, then add water, 
 mixing with a knife. Dr. Gray. 
 
SICK AND CONVALESCENT. 549 
 
 Ventildwtion — Sewerage — Drinking' Water. 
 
 Every woman should look well to the ventilation of the home; see 
 that every chimney is unstopped and during the daytime that every win- 
 dow in every unoccupied room is thrown open. 
 
 My firm belief is, that if more attention were paid to thorough venti- 
 lation fevers would be an almost unknown disease. The cooping-up S3^s- 
 tem is abominable; it engenders all manner of infectious and loathsome 
 diseases, and not only engenders them, but feeds them, and thus keeps 
 them alive. There is nothing wonderful in all this, if we consider, but for 
 one moment, that the exhalations from the lungs are poisonous. The 
 lungs give off carbonic acid gas (a deadly poison), which, if it is not 
 allowed to escape miist be breathed over and over again. If the perspira- 
 tion of the body (which in twenty-four hours amounts to two or three 
 poundsl) is not permitted to escape from the apartment, it must become 
 foetid — repugnant, sickening, and injurious to the health. The nose is a 
 sentinel and often warns its owner of approaching danger! 
 
 SLEEPING ROOMS. 
 
 The bedroom ought, if practicable, to be large and airy. Particular 
 attention must be paid to the ventilation. The door and the windows 
 ought in the daytime to be thrown wide open, and the bedclothes should 
 be thrown back, that the air might, before the approach of night, well 
 ventilate them. Pure air and a frequent change of air is quite necessary. 
 
 The bed must not be loaded with clothes, more especially with a thick 
 coverlet. If the weather is cold, let an extra blanket be put on the bed, 
 as the perspiration can permeate through a blanket when it cannot 
 through a thick coverlet. The knitted, for the summer, are the best, as 
 they allow the perspiration from the body to escape; and the eiderdown, 
 for winter, are light, warm, and ventilating. 
 
 It is a marvel how some people, with four or five blankets, and with a 
 thick coverlet on the bed, can sleep at all; their skins and lungs are 
 smothered, and are not allowed to breathe, for the skin is as much a 
 breathing apparatus as are the lungs themselves. 
 
 SEWERS. 
 
 To destroy the smell is not to destro}^ the danger; certainly not! The 
 right way to do awa}^ with the danger is to remove the cause, and the 
 effect will cease. Flushing a sewer is far more efficacious than disin- 
 
550 SICK AND CONVALESCENT. 
 
 fecting one. Soap and water, the scrubbing brush, sunshine and thorough 
 ventilation, each and all are far more beneficial than either permanganate 
 of potash, chloride of zinc or chloride of lime. People in these times 
 think too much of disinfectants, and too little of removal of causes; they 
 think too much of artificial, and too little of natural means. 
 
 Not only should the ventilation of the house be well looked after, 
 but it ought to be ascertained that the drains are in good and perfect 
 order, that the privies are frequently emptied of their contents, and that 
 neither drain fluid nor privy fluid communicates, in any way whatever, 
 with the supply of drinking water. Bad drainage and overflowing privies 
 are fruitful sources of child-bed fever, gastric fever, scarlatina, diphtheria, 
 cholera and a host of other infectious, contagious and dangerous diseases. 
 It is an abominable practice to allow dirt to fester near human habita- 
 tions. 
 
 PURE WATER. 
 
 Look well to the purity of the well water and ascertain that no drain 
 either enters, percolates, or contaminates it in any way whatever. If it 
 should do so, disease, such as cholera, diarrhea, dysentery, diphtheria, 
 scarlet fever or gastric fever, will, as a matter of course, ensue. If there 
 is the slightest danger or risk of drain contamination, whenever it is prac- 
 ticable, let the drain be taken up and examined, and the defect carefully 
 rectified. When it is impracticable to have the drain taken up and exam- 
 ined, then always boil the water before using. The boiling of w^ater, as 
 experience teaches, has the power either of destroying or making innocu- 
 ous the specific organic faecal life poison, which propagates in drain con- 
 tamination the diseases above enumerated. 
 
 The water from the drive well is far superior to water from the old 
 pump well; the water from the former is always pure, while from the 
 latter it is usually most impure. 
 
INFANTS ^ 
 
 HOW AND WHAT TO FEED THEM. 
 
 IF IT is ascertained, past all doubt, that a mother cannot nurse her 
 child, then a healthy wet nurse should be procured, as the food which 
 nature has supplied is superior to any invented by art. Never bring up a 
 baby, if you can possibly avoid it, on artificial iod A. It is impossible to 
 imitate, perfectly, the admirable and subtle chemistry of nature. The 
 law of nature is, that a babe, for the first few months of his existence, 
 shall be brought up by the breast; and Nature's law cannot be broken 
 with impunity. In selecting a wet nurse, I would inquire particularly into 
 the state of her health; whether she is of a healthy family, of consump- 
 tive habits, or if she or any of her family have the scrofula, ascertaining 
 if there are any seams or swellings about her neck; any eruptions or 
 blotches upon her skin; if she has a plentiful breast of milk, and if of 
 good quality; if she has good nipples, sufficiently long for the baby to hold; 
 that they are not sore; and if her own child is of the same or nearly of 
 the same age as the one you wish her to nurse. 
 
 ARTIFICIAL niLK. 
 
 There are cases where people object to a wet nurse and then fre- 
 quently, too, none can be found. In that event the best food must be 
 resorted to that can be found. 
 
 Reason, as well as experience, abundantly proves that the object to 
 be aimed at in hand-feeding is to imitate as nearly as possible the food 
 which nature supplies for the new-born child, and therefore the obvious 
 course is to use milk from some animal, so treated as to make it resemble 
 human milk as nearly as it may be. The following rule is considered 
 about the best: 
 
 Fresh milk from one cow; 
 
 Warm water, of each one-quarter of a pint, 
 
 Sugar-of-milk, one teaspoonful. 
 
 The sugar-of-milk should first be dissolved in the warm water, and 
 then the fresh milk unboiled ^\vo\AA be mixed with it. The sweetening of 
 the above food with sugar-of-milk, instead of with lump sugar, makes the 
 food more resemble the mother's own milk. 
 
 551 
 
552 INFANTS— HOW AND WHAT TO FEED THEM. 
 
 Never give the child the white rubber nipple nursing bottle, since it 
 contains in its composition the carbonate of lead, which is a slow poison. 
 Black rubber is not objectionable. 
 
 After a child begins teething any of the following foods may be given: 
 The food that suits one infant, however, will not agree with another. 
 The one that I have found the most useful is made as follows: Boil the 
 crumb of bread for two hours in water, taking particular care that it does 
 not burn, then add only a little loaf-sugar (or brown sugar, if the bowels 
 are costive) to make it palatable. Mix a little new milk — the milk of one 
 cow — with it, gradually, as it becomes older, increase the quantity until it 
 is nearly all milk, there being only enough water to boil the bread; the 
 milk should be poured boiling hot on the bread. Sometimes the two 
 milks — the mother's and the cow's milk — do not agree; when such is the 
 case, let the milk be left out, both in this and in the foods following and 
 make the food with water, instead of with milk and water. In other 
 respects, until the child is weaned, make as above directed; when he is 
 weaned, good fresh cow's milk must, as previously recommended, be used. 
 
 THE NURSERY. 
 
 The nursery ought to be the largest and most airy room in the house. 
 In town, if it is the top story (providing the apartment is large and airy) 
 so much the better, as the air will then be purer. The architect, in the 
 building of a house, ought to be particularly directed to pay attention to 
 the space, the loftiness, the ventilation, the light, the warming, and the 
 conveniences of a nursery. A bathroom attached to it will be of great 
 importance and benefit to the health of a child. 
 
 VENTILATION. 
 
 The ventilation of a nursery is of paramount importance. There 
 ought to be a constant supply of fresh pure air in the apartment. But 
 how few nurseries have fresh, pure air? Many nurseries are nearly her- 
 metically sealed — the windows are seldom, if ever, opened; the doors are 
 religiously closed; and, in summer time, the chimneys are carefully stuffed 
 up, so that a breath of air is not allowed to enter. The consequences are 
 that the poor unfortunate children are poisoned by their own breaths, and 
 are made so delicate that they are constantly catching cold; indeed, it 
 may be said that they are laboring under chronic catarrhs, all arising from 
 Nature's laws being set at defiance. 
 
 A child ought not to be permitted to sit with his back to the fire; it 
 
INFANTS—HOW AND WHAT TO FEED THEM. 553 
 
 weakens the spine, and thus the whole frame; it causes a rush of blood to 
 the head and face and predisposes him to colds. Pure air and pure 
 water, let me add, pure milk, are the grand and principal requirements of 
 health for a child. 
 
 DRAINAGE. 
 
 Look well to the drainage of the house and neighborhood. A child 
 is very susceptible to the influence of bad drainage. Bad drains are fruit- 
 ful sources of scarlet fever, diphtheria, diarrhea, etc. 
 
 WALLS OF A NURSERY. 
 
 Do not have the nursery wall covered with green paper hangings. 
 Green paper hangings contain large quantities of arsenic — arsenite of 
 copper — which is a virulent poison, and which flies about the room in the 
 form of powder. There is another great objection to having your nursery 
 walls covered with green paper hangings; if any of the paper should 
 become loose from the walls a little child is very apt to play with it, and to 
 put it, as he does everything else, into his mouth. 
 
 MAKE A CHILD HAPPY. 
 
 Let a child's home be the happiest house to him in the world; and to 
 be happy he must be merry and cheerful; and he ought to have an abun- 
 dance of playthings, to help on the merriment. If he has a dismal nurse, 
 and a dismal home, he may as well be incarcerated in a prison, and be 
 attended by a jailor. It is sad enough to see dismal, doleful men and 
 women, but it is a truly lamentable and unnatural sight to see a doleful 
 child. The young ought to be as playful and as full of innocent mischief 
 as kittens. There will be quite time enough in after years for sorrow and 
 for sadness. 
 
 Bright colors, plenty of light, clean windows (mind this, if you please), 
 an abundance of good colored prints, and toys without number, are the 
 proper furnishings of a nursery. Nursery! why, the very name tells you 
 what it ought to be — the home of childhood — the most important room in 
 the house — a room that will greatly tend to stamp the character of your 
 child for the remainder of his life. 
 
p 
 
 REVALENT DISORDERS 
 and THEIR REMEDIES 
 
 SIMPLE REMEDY TO BREAK UP A HARD COLD. 
 
 WHEN you feel a cold coming on drink four or five glasses of hot 
 water (not warm water, but hot). In one-half hour drink four more 
 glasses of hot water. If the throat is sore, gargle it with warm water and 
 alcohol, in the proportion of one teaspoonful of alcohol to one-half glass- 
 ful of water. On going to bed, fill the bath-tub one-quarter full of hot 
 water and sit in it eight minutes, keeping the water as hot as you can 
 stand. If you do not have a bath-tub then put the feet for the same 
 length of time into a foot-tub filled two-thirds full with hot water — take 
 no medicine, but drink more hot water and go to bed. If the lungs are 
 sore, put on a compress as follows: Dip a napkin in cold water, wring it 
 out dry and lay it over the throat and chest. Over this spread two or 
 three thicknesses of flannel, and with a long strip of cloth tie it on. Now 
 forget your troubles and go to sleep. In the morning you will wonder 
 what became of the cold. A Common Sense Mother. 
 
 HICCOUGH CURE. 
 
 (For a Grown Person.) 
 
 To cure the hiccoughs of a grown person, one has sometimes to be a 
 little more persevering. I knew a case where a patient recovering from 
 typhoid fever had the hiccoughs two days, and the physicians had tried 
 every known remedy, but to no purpose. It was then that a very simple 
 remedy was suggested by the wife of the patient, which though at first 
 ridiculed by the doctors, probably saved the man's life. The wife said to 
 the doctors that her husband had asked several times for some hot coffee, 
 and begged that she might be permitted to give him some. The doctors, 
 although they had previously refused, finally consented, saying, "give him 
 only a little." The wife then went to the kitchen, with her own hands 
 made some fresh, weak coffee, poured out a small one-half cupful, 
 creamed and slightly sweetened it and took it up to the sick man. He 
 drank it hot and in fifteen minutes called for more. An additional amount 
 was made and also given to him hot. He again drank it, and then in a 
 few moments called for more — which was given him. The third time 
 
 554 
 
PREVALENT DISORDERS AND THEIR REMEDIES. 555 
 
 after taking the hot drink the hiccoughs left him for a lapse of five min- 
 utes. This cessation of the hiccoughs, even though for only five minutes, 
 encouraged the wife to urge more hot drink upon him. The next 
 time the hiccoughs disappeared for a longer time. When they again 
 came on, more hot coffee was administered and, to the doctors' sur- 
 prise, next morning the patient was sleeping and well on the road to 
 recovery. The doctors (three in number, all noted ones of the city of 
 Chicago) said it was a miracle — but admitted that the hot drink did what 
 medicine had failed to do. The Nurse. 
 
 HICCOUGH CURE FOR CHILDREN. 
 
 Many children are subject to this distressing complaint. A lump of 
 sugar saturated with vinegar and given to the little one to suck will relieve 
 it instantly. This is the recipe of a French physician. M. L. E. 
 
 HICCOUGH CURE— No. 2. 
 
 Small pieces of ice applied suddenly, so as to surprise the patient, will 
 stop persistent hiccoughing. Also hot drinks of weak coffee and milk 
 taken frequently has the desired effect. 
 
 For swollen and bleeding gums rinse the mouth with a wine-glassful 
 of warm water in which is placed about seven drops of myrrh. This will 
 harden the gums and keep them from working off the teeth, which always 
 gives them a bad appearance. Mrs. Pachaly. 
 
 ANTIDOTE FOR POISONING. 
 
 If a person swallow any poison whatever, or has fallen into convulsions 
 from having overloaded the stomach, an instantaneous remedy, more 
 efficient and applicable in a larger number of cases than any one-half 
 dozen medicines we can think of, is a heaping teaspoonful of common salt 
 and as much ground mustard, stirred rapidly in a teacupful of water, 
 warm or cold, and swallowed instantly. It is scarcely down before it 
 begins to come up, bringing with it the remaining contents of the stomach; 
 and lest there be any remnant of poison, however small, let the white of 
 an e.<^^ or a teacupful of strong coffee be swallowed as soon as the 
 stomach is quiet. These very common articles nullify a larger number of 
 virulent poisons than any medicines in the shops. 
 
 Great quantities of Paris green are used during some seasons of the 
 year, and as accidents may happen, it is well to know the antidote for the 
 poison. Paris green owes its deadly properties to arsenic, as does Lon- 
 
556 PREVALENT DISORDERS AND THEIR REMEDIES. 
 
 don purple. Should either of these be taken into the stomach, let the 
 
 person drink copious draughts of milk or raw eggs beaten up, and as soon 
 
 as possible give an emetic, mustard is as good as anything, and keep up 
 
 the action of vomiting by giving milk between the paroxysms of vomiting. 
 
 When the stomach no longer rejects what is swallowed give a good dose 
 
 of castor oil. A. C. 
 
 CAUTION. 
 
 Never bite or pass sewing silk through the lips as lead poisoning has 
 been known to result, as the silk is soaked in acetate of lead to make it 
 weigh heavier. N. A. L. 
 
 CRAHP IN BATHING. 
 
 For the cure of the cramp when swimming Dr. Franklin recommends 
 a vigorous and violent shock to the part affected by suddenly and forcibly 
 stretching out the leg, which should be darted out of the water into the 
 air if possible. G. H. 
 
 CRAMP IN THE LEG. 
 
 A garter applied tightly around the limb affected will, in most cases, 
 speedily remove the complaint. When it is more obstinate, a brick should 
 be heated, wrapped in a flannel bag, and placed at the foot of the bed, 
 against which the person troubled may place his feet. No remedy, how- 
 ever, is equal to that of diligent and long-continued friction. M. M. 
 
 SUNSTROKE. 
 
 Sunstroke is prevented by wearing a silk handkerchief in the crown 
 of the hat, or green leaves, or a wet cloth of any kind; but, during an 
 attack, warm water should be instantly poured on the head, or rags 
 dipped in the water and renewed every minute. The reason is two-fold — 
 the scalp is dry and hot and the warm water not only removes the dryness 
 but carries off the extra heat with great rapidity by evaporation. G. L. 
 
 NOSE BLEED. 
 
 Snufiflng up powdered alum will generally control troublesome bleed- 
 ing from the nose. It will also almost always stop excessive hemorrhage 
 from a cavity caused by the extraction of a tooth, by being placed in it. 
 
 The best remedy for bleeding at the nose, as given by Dr. Gleason in 
 one of his lectures, is in the vigorous motion of the jaws, as if in the act 
 of mastication. In the case of a child a wad of paper should be placed in 
 its mouth and the child should be instructed to chew it hard. It is the 
 motion of the jaws that stops the flow of blood. This remedy is so very 
 
PREVALENT DISORDERS AND THEIR REMEDIES. 557 
 
 simple that many will feel inclined to laugh at it, but it has never been 
 known to fail in a single instance, even in very severe cases. E. H. 
 
 CHOKING. 
 
 To prevent choking, break an Qgg into a cup and give it to the per- 
 son choking to swallow. The white of the egg seems to catch around the 
 obstacle and remove it. If one egg does not answer the purpose try 
 another. The white is all that is necessary. V. S. T. 
 
 CHOLERA INFANTUM. 
 
 For cholera infantum, the white of two eggs, well beaten; then mix 
 with water; add one teaspoonful of orange-flower water and a little 
 sugar; a tablespoonful every hour. It will, says an authority, cure the 
 worst case of cholera infantum, the egg coating the bowels. P. H. 
 
 BUNIONS. 
 
 Let fall a stream of very warm water from a teakettle, at the highest 
 elevation from which the patient can bear the water to fall directly on 
 the apex of the swelling; continue this once a day for a short time and a 
 cure will be effected, providing you desist from wearing short shoes. The 
 greater the elevation of the kettle the more effectual the remedy. 
 
 It is said that the following is a good bunion remedy: Use pulverized 
 saltpeter and sweet oil; obtain at the druggist's five or six cents' worth of 
 saltpeter, put into a bottle with sufficient olive oil to nearly dissolve it; 
 shake up well and rub the inflamed joints night and morning and more 
 frequently if painful. This is a well-tried remedy. A. ¥. 
 
 TO KILL CORNS. 
 
 Soak bread in vinegar, bind on day and night and they will come out 
 
 by the roots. S. T. N. 
 
 TO KILL WARTS. 
 
 Prick until they bleed; then apply soda. H. F. A. 
 
 CURE FOR EXTERNAL CANCER. 
 
 Apply as poultice bruised stramonium leaves. Stramonium affects 
 some persons as the poison ivy does. In this case the antidote is strong 
 salt water freely applied. M. H. P. Crandall. 
 
 INTERNAL CANCER CURE. 
 
 Take the dried blossoms of the common red clover, put them in hot 
 water, let them steep over night and this will be a clover tea. Take a 
 
558 PREVALENT DISORDERS AND THEIR REMEDIES. 
 
 tablespoonful of this tea five or six times daily. Cases of virulent cancer 
 have been cured by this simple remedy. H. N. 
 
 FELON CURE. 
 
 Apply a poultice of raw onions three times a day and four days will 
 
 effect a cure. E. G. 
 
 FELON CURE— No. 2. 
 
 The first symptoms of felon: The person imagines there is a briar in 
 the inner covering of the bone, usually at the last joint of the finger. 
 Then comes a slight swelling, intense heat and throbbing. Remedy: 
 Apply a soft cloth saturated with tincture of stramonium (generally known 
 as jimson weed). Bind on with neatly laid bandage. This will prevent 
 any further progress of the felon. M. H. P. Crandall. 
 
 TO COOL THE BLOOD. 
 
 Take eight ounces of sarsaparilla, three ounces of root licorice, six 
 
 ounces of wild cherry bark, one-half ounce of mandrake, one ounce of 
 
 gentian, one-half teaspoonful each of cinnamon and red pepper. Boil in 
 
 three gallons of rain water till reduced to one-half. Sweeten a very little. 
 
 This is a fine drink for cooling the blood. Abstain from sweets while 
 
 using it. M. H. N. 
 
 BLOOD PURIFIER. 
 
 Clover tea is a fine blood purifier, drank freely, removing pimples and 
 whitening the skin. It is also a sleep-inducing draught. Its efficiency in 
 early stages of cancer is unquestioned. H. F. L. 
 
 TO COUNTERACT POISONOUS GAS. 
 
 An ordinary gas jet consumes as much oxygen as four human bemgs. 
 
 It is well when sitting long in a gas-lighted room to occasionally open a 
 
 door or a window for a few moments and bring in some fresh air. Plants 
 
 in pots do not thrive well in rooms where gas is used for illuminating or 
 
 where it is used as fuel. B. O. L. 
 
 RELIEF FOR CHOLERA. 
 
 One ounce of essence of peppermint, one ounce ot laudunum, one 
 ounce of spirits of camphor, one ounce of spiced rhubarb, one teaspoon- 
 ful of cayenne pepper. Dose: One-half teaspoonful as often as required 
 
 to relieve pain. M. C. 
 
 TO CLEAR A WASTE PIPE. 
 
 Just before retiring at night pour into the clogged pipe enough liquid 
 soda-lye to fill the "trap" or bent part of the pipe. Be sure that no water 
 
PREVALENT DISORDERS AXD THEIR REMEDIES. 559 
 
 runs into it until the next morning. Daring the night the lye will convert 
 all the offal into soft soap and the first current of water in the morning 
 will wash it away and clear the pipe clean as new. 
 
 The Sanitar Enquirer. 
 
 TO REMOVE PROUD FLESH. 
 
 Pulverize loaf sugar very fine and apply it to the part affected. This 
 is an easy remedy and is said to remove it entirely without pain. E. E. 
 
 DROPSY CURE. 
 
 A tea made of chestnut leaves and drank freely instead of water will 
 relieve an obstinate case of dropsy in a few days. H. K. 
 
 BLACKBERRY SYRUP FOR LOOSE BOWELS. 
 
 Make a simple syrup of a pound of sugar to each pint of water and 
 boil till it is rich and thick. Add as many pints of the expressed juice of 
 ripe blackberries as there are pounds of sugar. Grate half a nutmeg to 
 each quart of S3^rup and let it boil for from fifteen to twenty minutes. 
 Then add one-half gill of fourth-proof brandy to each quart of syrup. Set 
 it by till cold, then bottle for use. A tablespoonful for a child or a wine- 
 glassful for an adult, is a dose. S. N. N. 
 
 CARE OF THE EARS. 
 
 Children's ears ought never to be boxed, for besides being an ill-man- 
 nered way to punish one, it is liable to injure permanently the delicate 
 membrane of the ear. Nor should the ear ever be "cleaned out with the 
 screwed-up corner of a towel," much less with a bodkin. 
 
 Popular Science Monthly. 
 
 TO REMOVE LODGMENT IN THROAT. 
 
 When a child swallows anything that lodges in the throat lift it sud- 
 denly by the wrists. It will cause the little one to scream and cough and 
 the object will generally be dislodged at oncj. P- T. 
 
 A GOOD WAY TO TAKE CASTOR OIL. 
 
 There is nothing better for a cold than castor oil and a very simple 
 way to give it to children, is to make up a pan of molasses candy and add 
 plenty of castor oil to it just before removin;^ from the fire. The taste of 
 oil in it cannot be detected. Julia Merrill. 
 
560 PREVALENT DISORDERS AND THEIR REMEDIES. 
 
 CHOLERA INFANTUM. 
 
 It is asserted by a physician that a flannel bandage saturated with 
 alcohol and bound around a baby's bowels when suffering with cholera 
 infantum is excellent. L. B. 
 
 CROUP. 
 
 One teaspoonful of molasses and one teaspoonful of goose oil given 
 to a child in the early stage of croup will relieve it at once. E. L. A. 
 
 FOREIGN BODY IN THE EYE. 
 
 As soon as anything gets into the eye, rub the well eye, and don't 
 touch the other. If this does not remove it turn back the lid and with the 
 point of a fine cambric or silk handkerchief remove the irritating body if 
 it can be seen. If not, take a small syringe and gently inject tepid water 
 under the lid. This will generally wash the offender out. John M. 
 
 HOW TO CURE CHAFING. 
 
 During warm weather many people suffer from chafing of the arm- 
 pits. This can be prevented by thoroughly dusting the irritated parts 
 with sub-nitrate of bismuth or calomel. L. S. 
 
 HOW TO CURE MOSQUITO BITE. 
 
 Take a teaspoonful of the tincture of wild rosemary to one-half tum- 
 blerful of water and apply the lotion where the insect stung. J. G. 
 
 TO HAKE EXCELLENT LINIHENT. 
 
 Take one ounce of camphor, four ounces of olive oil. Dissolve the 
 gum in the oil. By adding one-quarter of an ounce of chloroform a lini- 
 ment is obtained which will allay any pain. Mrs. Paul S. 
 
 HOW TO MAKE LINSEED POULTICE. 
 
 Take four ounces of linseed meal and ten fluid ounces of boiling 
 water. Mix the linseed meal gradually with the water and apply. Dip 
 the spoon with which you spread the poultice in boiling water and the 
 mass will not stick to it. M. H. 
 
 HOW TO MAKE HUSTARD POULTICE. 
 
 Take of dry mustard two ounces and mix it with the white of two 
 eggs to a proper consistency. A teaspoonful of flour can be added. 
 There are mustard plasters to be purchased at drug-stores which are far 
 more available and always ready for use, Mrs. Wm. S. 
 
PREVALENT DISORDERS AND THEIR REMEDIES. 561 
 
 TO REHOVE COLD IN THE HEAD. 
 
 A cold in the head is very disagreeable. Inhale spirits of camphor 
 when the first symptoms appear. Put one or two drops of the camphor 
 on a small lump of sugar, dissolve in a wine-glassful of water and take a 
 teaspoonful every two hours. J. R. 
 
 TO CURE DIPHTHERIA. 
 
 Relief has followed in the early stages of this terrible complaint by 
 gargling with sulphur and water, or have some blown down the throat 
 in the form of a spray. For a simple sore throat bind a strip of flannel 
 on, wet in camphor, and use a gargle of salt and vinegar. Mrs. V. B. 
 
 CURE FOR TOOTHACHE. 
 
 One-quarter of a pint of best alcohol, one-half ounce of chloroform, 
 one-half ounce of arnica, one-quarter ounce of oil of cloves. Mix and 
 apply with a piece of absorbent cotton; rub also on the gums and upon 
 the face against the tooth. Sure cure. M. S. 
 
 A GOOD CATHARTIC. 
 
 One-half ounce each of peppermint leaf and jalap, one ounce of 
 senna, two ounces of figs chopped fine. Dose: Put a teaspoonful of the 
 mixture into a cup and pour upon it three tablespoonfuls of boiling water; 
 drink when cold. Take before breakfast. Kunze. 
 
 SPRAIN REMEDY. 
 
 Take the white of two eggs and put into a cup; stir with a lump of 
 alum the size of an English walnut until it jellies. Saturate a cloth and 
 apply to the sprain, changing it for a fresh one as often as it becomes hot 
 and dry. Keep the limb in a raised or horizontal position. H. W. S. 
 
 TO CURE DRY PILES. 
 
 The dry piles can readily be cured by a bruised onion, roasted in 
 ashes. Dr. J. M. Smith. 
 
 INWARD PILES. 
 
 A small pitch pill taken after fasting a day will usually kill the bleed- 
 ing piles. Or, take twice a day of the thin skin of walnuts as much as will 
 lie on a 25-cent piece. Wesley, 
 
562 PREVALENT DISORDERS AND THEIR REMEDIES. 
 
 PALPITATION OF THE HEART. 
 
 A lady, about forty years of age, had suffered twelve years from peri- 
 odical attacks of palpitation of the heart, so violent as to shake the bed on 
 which the patient lay. During one attack, feeling thirsty, she expressed a 
 desire for some soda-water. No sooner had she swallowed the first 
 draught than her palpitation left her, and recurred no more until the 
 period of the next attack. As soon as it commenced, she sent for her 
 medical attendant, and told him what had occurred a month previously, 
 and requested to be allowed to try the same remedy a second time. He 
 consented, but, wishing to ascertain which of the ingredients of the soda- 
 water had relieved the complaint, he gave her a dose of citric acid by 
 itself. This had no effect. He then gave her a dose of carbonate of 
 soda, which also failed. He then mixed the powders and gave her some 
 ordinary soda-water, placing his hand at the same time upon her heart. 
 The moment she swallowed the first mouthful the palpitation ceased and 
 recurred no more for that time. From that period, whenever the palpita- 
 tion came on, she could always stop it by this simple remedy. It appears, 
 from the experiments made by medical men that the carbonic acid was 
 the active element in relieving the complaint, because, until the gas was 
 liberated by the mixture of citric acid and the carbonate of soda, no bene- 
 fit accrued. Journal of Health. 
 
 SCROFULA. 
 
 Take as much cream of tartar a slies on a nickel, every morning and 
 evening. Or, make a leaf of dried burdock into a pint of tea; take one- 
 half pint twice a day for four months. I have known this to cure 
 
 hundreds. M. E. 
 
 QUINSY. 
 
 Roast four large onions. Peel them quickly and slightly pound. Add 
 to them a little sweet oil. Place them while hot in a thin muslin bag 
 that will reach from ear to ear, first thoroughly rubbing the throat and in 
 this way getting up a good circulation of blood. Apply as warm as pos- 
 sible to the throat. Change when the strength of the onions appears to 
 be exhausted. Flannel must be worn round the neck after the onion is 
 removed. A Nurse. 
 
 ULCER. 
 
 Wash thoroughly with Green's soft soap, rinse well and then saturate 
 a piece of absorbent cotton with peroxide. Let this come to a foam and 
 then sprinkle over a little iodoform; tie up carefully and repeat in six 
 hours. Or, boil walnut-tree leaves in water with a little sugar. Apply 
 
PREVALENT DISORDERS AND THEIR REMEDIES. 563 
 
 absorbent cotton dipped in this, changing it once in two days. This has 
 done wonders. This has cured foul bones; yea, and a leprosy. Foment 
 morning and evening with a decoction of mint; then sprinkle on it finely- 
 powdered rue. Nurse. 
 
 ABSCESS. 
 
 An abscess requires the application of warm poultices and a cooling 
 aperient medicine. The poultice may be made of bread and water, oat- 
 meal or linseed meal. These should be applied till the abscess bursts 
 when it should discharge freely. After it has ceased, apply moist linen 
 for a day or two; then apply absorbent cotton saturated with peroxide. 
 This will draw out the poison. If the healing is slow, dust the abscess 
 over with iodoform. It is sometimes necessary when the bursting is slow 
 and the pain great to open the abscess with the point of a lancet, which 
 prevents much suffering. H. C. 
 
 NIGHTMARE. 
 
 This is a complaint which comes when the sleep is disturbed. It is 
 the dreaming of something horrible and the person feels that it is some- 
 thing from which he cannot escape but is the victim. He attempts to 
 scream for help but usually his effort is in vain. Nervous and over- 
 worked people are especially subject to it. It is due to poor circulation. 
 It is not only unpleasant but dangerous. The best remedy is to bathe 
 each morning in cold water on arising, eat plain foods, little or no meat, 
 tea or coffee, and breathe deeply for fifteen minutes each night before 
 
 retiring. B. S. Y. 
 
 COLIC. 
 
 There are few diseases attended with more pain, although not at all 
 dangerous. It is a spasmodic affection of the bowels. It is caused by 
 indigestible food, gas, and bile in the system. 
 
 Remedy. — Apply hot flannel cloths wrung out in hot water. If the 
 
 bowels are tight an injection of hot water is excellent; so, also, is a hot 
 
 foot bath. O. M. 
 
 HOW TO CURE NOSEBLEED— REMEDY No. 2. 
 
 Unless it is violent, do not interfere with a bleeding from the nose. A 
 bleeding from the nose is frequently an effort of Nature to relieve itself, 
 and unless it is likely to weaken the patient, ought not to be restrained. 
 If it is necessary to restrain the bleeding, press the nose firmly between 
 the finger and thumb for a few minutes, this alone will often stop the 
 bleeding; if it should not, then try what bathing the nose, forehead and 
 nape of the neck with water quite cold from the well, will do, or try the 
 effect of a solution of alum. 
 
564 PREVALENT DISORDERS AND THEIR REMEDIES. 
 
 Take of powdered alum, one drachm, water, one-half pint; enough to 
 make a lotion. A little of the lotion should be put into the palm of the 
 hand and sniffed up the bleeding nostril. If this does not succeed some 
 of the lotion ought to be syringed up the nose. Dr. P. B. Saur. 
 
 TOBACCO SMOKING. 
 
 I consider tobacco smoking one of the most injurious and deadly 
 habits a boy or young man can indulge in. It contracts the chest and 
 weakens the lungs, thus predisposing to consumption. It impairs the 
 stomach, producing indigestion. It debilitates the brain and nervous sys- 
 tem, inducing epileptic fits and nervous depression. It stunts the growth 
 and is one cause of the present race of pigmies. It makes the young lazy 
 and disinclined to work. It is one of the greatest curses of the present 
 day. Dr. Murphy. 
 
 QUHBOIL. 
 
 A decayed root of a tooth causes inflammation and abscess of the 
 gum, which abscess breaks, and becomes a gumboil. Foment the outside 
 of the face with a hot camomile and poppy-head fomentation and apply 
 to the gumboil, between the cheek and the gum, a small white bread-and- 
 milk poultice, which renew frequently. As soon as the gumboil has 
 become quiet, by all means have the affected tooth extracted, or it may 
 cause disease, and consequently serious injury to the jaw. Whenever the 
 patient catches cold there will be a renewal of the inflammation of the 
 abscess and the gumboil, and, as a matter of course, renewed pain, trouble 
 and annoyance. Decayed fangs of teeth often cause the breath to be 
 offensive. Dentist. 
 
 TO CURE CORNS— REMEDY No. 2. 
 
 The best remedy for a hard corn is to remove it. The usual method 
 of cutting, or of paring a corn away is erroneous. The following is the 
 right way: Cut with a sharp pair of pointed scissors around the circum- 
 ference of the corn. Work gradually round and round toward the center. 
 When you have loosened well the edges you can either with your fingers 
 or with a pair of forceps, generally remove the corn bodily and that with- 
 out pain and the loss of any blood. This plan of treating a corn I can 
 recommend to you as being most effectual. Dr. John Smith. 
 
 CATARRH CURE. 
 
 One drachm of golden seal powder, one quart of hot water, one tea- 
 spoonful of common salt, one teaspoonful of white borax, ten drops of 
 
PREVALENT DISORDERS AND THEIR REMEDIES. 565 
 
 weak carbolic acid. Mix and stand one hour. Then take a one-ounce 
 
 bottle of liquid and pass through nostril; repeat same amount through 
 
 other nostril. Dr. M. A. Rush. 
 
 CATARRH REHEDY. 
 
 Two ounces of powdered cubebs, two ounces of chamoline blows. 
 
 Mix well together. Put a small portion into a clean pipe, smoke and 
 
 draw the smoke back through the nose, three or four times daily. 
 
 Dr. John. 
 COUGH SYRUP— FINE. 
 
 One ounce each of hoarhound and licorice, two ounces of gum arabic, 
 one pint of molasses and one teacupful of vinegar. Boil the hoarhound 
 in one quart of water; dissolve the licorice and gum arabic in a little 
 water first. Strain the hoarhound before adding the other ingredients. 
 Do not put in the vinegar until it is nearly done. Dr. Samuel Rogers. 
 
 A SURE COUGH CURE. 
 
 Three-eighths of an ounce of anise seed, three-eighths of an ounce of 
 stick (or root) licorice three-eighths of an ounce of senna leaf and one- 
 half pint of Jamaica rum. Pour one pint of boiling water on the herbs 
 and let them simmer slowly, down to one-half pint. Then strain and 
 when cool add one-half pint of best syrup and one-half of a pint of rum. 
 Take as often as required. This recipe has been in our family for years 
 and has never failed. Myra Town. 
 
T01I61) SUQOGSliOnS 
 
 ^^ AND RECIPES ^^ 
 
 FROM earliest ages, the care of the person has engaged the attention 
 of all who desire to be admired. Each year a new growth of ideas 
 in this direction is springing up, not alone among the women, but the 
 men, until to-day it has come to be understood, that in order to gain 
 approbation from a standpoint of looks, attention to the toilet is necessary. 
 
 There is a great call for absolutely pure recipes and harmless sugges- 
 tions in improving the skin, in warding off wrinkles; in preserving the 
 hair, in keeping the figure erect, teaching good poise, etc., etc. I give 
 only those that have been tried and pronounced a success. 
 
 Among the many things made possible for women by nineteenth cen- 
 tury science is a beautiful complexion and a graceful form. 
 
 Age need make no difference in these days of progress — the woman of 
 fifty is as attractive and as much admired as her young daughter. 
 
 Is your skin wrinkled and old-looking, your complexion muddy and 
 unhealthy, your neck, cheeks, arms or breasts shrunken and unsightly? 
 Why not remedy the matter? 
 
 THE ROYAL ROAD TO BEAUTY. 
 
 Breathe deeply, bathe daily — think joy, not soi^row — eat wisely and never 
 speak unkindly. 
 
 A CHEERFUL DISPOSITION. 
 
 A cheerful disposition and an optimistic view of life do much toward 
 making the beauty suppliant, plump of outline and charming of counte- 
 nance. When one is blue and moody, the appetite fails, the stomach 
 sulks, digestion and assimilation are interfered with and the entire body 
 suffers from malnutrition. One should get out of doors. Exercise 
 moderately and rest a good deal. Read helpful books. I would suggest 
 Ralph Waldo Trine's works. Sleep always in a well-ventilated room. 
 One-half hour before breakfast take a dessert-spoonful of pure olive oil 
 in a little lemon juice. The olive oil feeds the system, aids digestion and 
 stimulates the bowels. 
 
 666 
 
TOILET SUGGESTIONS AND RECIPES. ^^1 
 
 SUFFICIENT TIME FOR EATINQ. 
 
 (From "The Pilgrim.") , 
 
 Julia Holmes Smith, M. D., in "Hints for Right Living," says: "We 
 should give more time to the ingestion of our food; good humor should 
 be cultivated and the hour spent at the table dedicated to the goddess of 
 leisure, although unfortunately the habits of American life make us echo 
 Jean Ingelow's plaint: 
 
 'If leisure is, but ah, 't is not, 
 
 The fashion of it man forgot 
 
 About the days of chivalry.' 
 
 "At the table the family should early be trained to avoid all unpleasant 
 themes, even the criticism of the children's table habits should be reserved 
 for an aftermath. Many a child's appetite is spoiled by the sharp tone of 
 the mother, 'Hold your fork straight and don't bite your teaspoon.' It 
 should be the object of each and all to get in if possible a good bit of fun, 
 for, 'A hearty laugh aideth digestion.' 
 
 " The housewife who keeps her trials to retail to her husband at meal- 
 times, and the man who brings home business anxieties, which he imper- 
 tinently intrudes, sin not alone against propriety, but against hygiene as 
 well; because anxiety, sorrow, or sudden shock are known to have a very 
 serious effect upon digestion, acting through a curious little nerve center 
 called the solar plexus, which lies just back of the stomach and sends its 
 tendrils to almost all parts of the digestive system. It is difficult to find 
 the filaments of this plexus even with the microscope and yet so impor- 
 tant is it in our organism that Virchow, the great German authority, called 
 this solar plexus the abdominal brain, since it acts through the sympa- 
 thetic nervous system upon almost every part of the organism." 
 
 THE COMPLEXION. 
 
 The most perfect form will avail woman little unless it possesses also 
 that brightness which is the finishing touch and final polish of a beautiful 
 lady. 
 
 Blessed is the woman who has a clear complexion. She little knows 
 how. much she has to be thankful for, and since these women are very 
 scarce it behooves the rest of us to make up by the care we take of our 
 complexion where nature has slighted us. 
 
 The principal source of a bad complexion in otherwise healthy women 
 is generally caused by comedos, commonly called flesh worms. This is 
 specifically a disease of puberty and consequently self-limited. These are 
 affections of the sebaceous glands of the skin and consequently can be 
 
568 TOILET SUGGESTIONS AND RECIPES. 
 
 prevented by keeping it in a healthy condition, which can be done by 
 following these instructions. 
 
 Comedones should be extracted by the aid of a watch key or a comedo 
 extractor, which can be bought for the purpose. Pimples should be 
 opened with a fine, thoroughly clean needle and the purulent contents 
 expressed, after which the face must be shampooed with either the alka- 
 line spirit of soap of hebra, which can be obtained in any drug store, or 
 the plain, genuine green soap or saigo fluid soap. 
 
 The process of shampooing should be thorough. One should spend 
 ten minutes over a basin of water as hot as can be borne lathering every 
 particle of the skin, then it should be well rinsed in clean, hot water and 
 after thorough friction of the surface and perfectly drying the same with 
 a soft towel. 
 
 When the skin is harsh, dry and prematurely shows signs of wrinkles 
 it is generally a sign that the skin is not well nourished, in which case 
 after shampooing as directed above, a towel ought to be wrung out of 
 water as hot as can be borne, folded in three or four thicknesses and 
 applied over the face, pressing it close against the eyes and skin and 
 allowed to remain a few minutes in order to draw the blood to the surface 
 and open the pores of the skin, then the skin should be fed by thoroughly 
 anointing it with cold cream, cocoa butter or olive oil. 
 
 To prevent the cracking of the hands and wrists and to keep the 
 hands soft in the severest weather, they ought to be soaked in hot water, 
 completely and thoroughly dried over the stove or register and anointed 
 with camphor ice. 
 
 Glycerine ought never to be used alone, only in lotions, as it has a 
 tendency to make the skin harsh and dry. 
 
 COLD CREAM. 
 
 Three-fourths of an ounce of sperm, one-half ounce of white wax, 
 four ounces of oil of sweet almonds, one-half ounce of rose water, one-half 
 ounce of glycerine, one-half drachm of borax, five to ten drops of oil of 
 rose water; melt together with moderate heat, in a granite dish, the sperm 
 and wax, add oil of sweet almonds (do not overheat) dissolve borax in 
 glycerine and rose water, and add to oil and wax as it begins to cool, then 
 whip thoroughly in a Keystone egg-beater or with a wire egg-beater until 
 it begins to cream, then add oil of rose. C. O. 
 
 CAHPHOR ICE. 
 
 One-half ounce of sperm, one ounce of white wax, two ounces oil of 
 sweet almonds or cotton-seed oil; melt together with gentle heat, then add 
 
TOILET SUGGESTIONS AND RECIPES. 560 
 
 one-half ounce of camphor; when dissolved and partly cooled add four 
 drops of oil of bitter almonds and eight drops of oil of mace; pour into 
 molds. Druggist. 
 
 GLYCERINE CREAM. 
 
 Three-fourths of an ounce of sperm; one-half ounce of white wax, 
 four ounces of cotton-seed oil, one-half ounce of camphor, one-half ounce 
 of rose water, two drachms of glycerine, ten grains of powdered borax; 
 melt together the sperm and white wax, add the oil, then the camphor; 
 when dissolved add the glycerine mixed with the rose water and borax; 
 stir until nearly cold, then pour into molds. F. M. 
 
 EXCELLENT CREAfl FOR THE COMPLEXION. 
 
 A cream that is perfectly harmless, so harmless, indeed, that mothers 
 need not hesitate to rub it on infants' faces, has the juice of strawberries 
 as a principal ingredient. The formula is: 
 
 One-half ounce of white wax, one-half ounce of spermaceti, two and 
 one-half ounces of oil of sweet almonds, three-fourths of an ounce of 
 strawberry juice, three drops of tincture of benzoin, two drops of oil of rose. 
 
 Be sure that your druggist gives you only one-half ounce of the wax 
 and of the spermaceti. More than this will make the emollient hard and 
 crumbly. The correct amount will give you a cream of perfect con- 
 sistency. Take large, fresh strawberries, wash and drain thoroughly. 
 Macerate and strain through muslin. Shave the wax and spermaceti and 
 put in a porcelain kettle over a slow fire. When they have melted add 
 the almond oil. Heat slightly, remove from fire and pour in the straw- 
 berry juice. Fluff up quickly with an egg beater. When the mixture 
 begins to cream add the benzoin and the perfume. Put into little jars and 
 keep in a cool place. Apply at any time. Excellent for tan, sunburn, or 
 rough skin. L- C. 
 
 SURE CURE FOR PIMPLES. 
 
 It requires self-denial to get rid of pimples, for persons troubled with 
 them will persist in eating fat meats and other articles of food calculated 
 to produce them. Avoid the use of rich gravies, or pastry, or anything of 
 the kind in excess. Take all the outdoor exercise you can and never 
 indulge in a late supper. Retire at a reasonable hour and rise early in the 
 morning. Sulphur to purify the blood may be taken three times a week — 
 a thimbleful in a glass of milk before breakfast. It takes some time for 
 the sulphur to do its work, therefore persevere in its use till the humors, 
 or pimples have all disappeared. M. T. N. 
 
570 TOILET SUGGESTIONS AND RECIPES. 
 
 HOW TO OBTAIN A HANDSOME FORM. 
 
 The foundation for a beautiful form must undoubtedly be laid in 
 infancy. That is, nothing should be done at that tender age to obstruct 
 the natural swell and growth of all the parts. "As the twig is bent, the 
 tree's incline," is quite a true of the body as of the mind. Common sense 
 teaches us that the young fibers ought to be left unincumbered by 
 obstacles of art, to grow harmoniously into the shape that nature drew. 
 
 It is important that the girl should understand, as soon as she 
 comes to the years of discretion, or as soon as she is old enough to 
 realize the importance of beauty to a woman, that she has, to a certain 
 extent, the management of her own form within her power. The first 
 thing to be thought of is health, for there can be no development of 
 beauty in sickly fibers. Plenty of exercise, in the open air, is the great 
 recipe. Exercise, not philosophically and with religious gravity undertaken, 
 but the wild romping activities of a spirited girl. Everything should be done 
 to give joy and vivacity to the spirits at this age, for nothing so much aids 
 in giving vigor and elasticity to the form as these. A crushed, or sad, or 
 or moping spirit, allowed at this tender age, when the shape is forming, is 
 a fatal cause of a flabby and moping body. A bent and stooping form is 
 quite sure to come of a bent and stooping spirit. If you would have the 
 shape "sway gracefully on the firmly-poised waist" — if you would see the 
 chest rise and swell in noble and healthy expansion, give the girl vigorous 
 exercise in the open air. 
 
 And what is good for the girl is good for the woman too. The same 
 attention to the laws of health and the same pursuit of out-door exercise 
 will help a person to develop a handsome form until she is twenty or twenty- 
 five years old. "Many a rich lady would give all her fortune to possess 
 the expanded chest and rounded arm of her kitchen girl. Well, she 
 might have had both by the same amount of exercise and spare living." 
 And she can do much to aquire them even yet. 
 
 There have been many instances of sedentary men, with shrunk and 
 sickly forms, with deficient muscle and scraggy arms, who by a change of 
 business to a vigorous outdoor exercise acquired fine robust forms, with 
 arms as powerful and muscular as Hercules himself. I knew a young 
 lady, who, at twenty-two years of age, in a great degree overcame the 
 deformity of bad arms. She began by a strict adherence to such a strong 
 nutritious diet as was most favorable to the creation of muscle. She 
 walked every day several hours in the open air, and never neglected the 
 constant daily use of the dumb-bells. This she continued for two years. 
 
TOILET SUGGESTIONS AND RECIPES. 571 
 
 when a visible improvement showed itself, in the straightened and ex- 
 panded chest; and in the fine hard swell of muscle upon the once de- 
 formed arms. She had fought and she had conquered. Her perseverance 
 was abundantly rewarded. Let the person, who is ambitious for such 
 charms, be assured that, if she has them not, they can be obtained on no 
 lighter conditions. H. E. F. 
 
 HOW TO REDUCE THE PORES OF THE SKIN. 
 
 An excellent astringent wash which will make enlarged pores smaller 
 and less unsightly is made by putting into a one-half-pint bottle one and 
 one-half ounces of cucumber juice, half filling the bottle with elder-flower 
 water, adding one ounce of eau de cologne, and shaking well; adding one- 
 half ounce of simple tincture of benzoin and filling bottle with elder- 
 flower water. Get the juice of the cucumbers by slicing, without peeling, 
 adding a suggestion of water, boiling to a pulp, cooling, and straining 
 through muslin. Stimulating the functions of the skin by a daily bath 
 with a soft flesh brush and tepid salt water will make the complexion 
 clearer. The skin all over the body is constantly undergoing a process of 
 decay and renewing. Unless the epidermis is kept clean and free from 
 the excretions that the pores are continually sending out, this process of 
 renewing is very much hampered. G. M. 
 
 FOR A ROUGH 5KIN. 
 
 You will find camphorated cream the best emollient. It is very easily 
 made as follows: Take four ounces of olive oil, one-quarter of an ounce of 
 white wax, one ounce of sp^ermaceti, one ounce of lanoline, one-eighth of 
 an ounce of camphor gum. Heat the five ingredients until the camphor 
 is dissolved, take off the stove, beat with an egg-beater until the mass 
 concretes, use as you would cold cream or any other unguent. C. F. 
 
 TO CLEAR A SALLOW SKIN. 
 
 The real cure for a sallow skin must be from within. One can, of 
 course, use for the face a whitener which will temporarily make it look 
 fair, pr can use a face bleach, but the best plan is to try to remove 
 the cause, which is probably a sluggish liver. 
 
 One should not drink coffee or eat highly-spiced food and should 
 never touch pork or greasy dishes. Plenty of ripe fruit, oranges, partic- 
 ularly, will assist in clearing the skin. As a medicine take one teaspoon- 
 ful of phosphate of soda in a glassful of hot water every morning one 
 hour before breakfast; repeat the dose at night one hour before retiring. 
 Continue to take the soda for three or four weeks, or as long as required. 
 
572 TOILET SUGGESTIONS AND RECIPES. 
 
 OBSTINATE BLACKHEADS. 
 
 For obstinate blackheads try the following: Four ounces of tincture 
 of green soap, four and one-half ounces of distilled witch hazel; mix; 
 apply every second day and wash off immediately with hot water. You 
 may be obliged to press -on either side of the blackhead and force it out. 
 The most stubborn cases will usually yield to this treatment. G. A. M. 
 
 WRINKLES. 
 
 If you have lost any teeth that will account for the lines, otherwise 
 you should not have wrinkles before sixty. There is no other treatment 
 that will take the place of massage for obliterating wrinkles. H. C. 
 
 CURE OF PIMPLES ON THE FACE. 
 
 Hard red pimples are a common and an obstinate affection of the 
 skin, affecting the forehead, temples, the nose, chin and cheeks; occasion- 
 ally attacking the neck, shoulders, back and chest. As they more fre- 
 quently affect the young and are disfiguring, they cause much annoyance. 
 I find, in these cases, great benefit from bathing the face, night and morn- 
 ing, with strong salt and water — a tablespoonful of table salt to a teacupful 
 of water: paying attention to the bowels; living on plain, wholesome, 
 nourishing food; and taking a great deal of outdoor exercise. Sea bath- 
 ing is often very beneficial. Grubs and worms have a mortal antipathy 
 to salt. Dr. Stevenson. 
 
 ROUND SHOULDERS. 
 
 Deep breathing exercises and light gymnastics will cure all of round 
 shoulders if they will be persistently practiced in. It would be impossible 
 for me to tell you how many girls I have seen made straight and robust 
 through the simplest exercises of this nature. O. L. 
 
 CARE OF THE TEETH. 
 
 The teeth ought to be brushed after every meal. Any one suffering 
 with decayed teeth ought to make it a rule to use a gargle of one cupful 
 of tepid water and one-half teaspoonful of Listerine. H. T. R. 
 
 RULES FOR THE REDUCTION OF FLESH. 
 
 Avoid all starchy and sweetened food, all cereals, vegetables contain- 
 ing sugar or starch, such as peas, beans, corn, potatoes, etc. Have your 
 bread toasted; sprinkle it with salt instead of butter. Milk, I regret to 
 say, if it be pure and good, is fattening. Hot water is an excellent sub- 
 
TOILET SUGGESTIOXS AND RECIPES. 573 
 
 stitute for other liquids. Add a little of the juice of limes or lemons to it, 
 if )-ou choose. Limit your sleeping hours to seven at the outside. Xo 
 naps. You must take exercise. 
 
 If you cannot walk at least five miles a day and do not wheel, go to 
 one of the institutions where mechanical massage is given. Several cf my 
 correspondents report excellent results from this method of getting the 
 vigorous exercise they require. The system is thoroughly wholesome 
 and not expensive. In reducing flesh the one fact to recollect is that fat 
 is carbon — oxjgen destro>-s or bums out carbon. You must consume the 
 carbon b3- the oxjgen jou take through 3-our lungs. The more exercise 
 the more oxygen and consequent destruction of fat by the one healthful 
 method of curing obesity-. The more starch and sugar jou eat the more 
 carbon to bum away. M. Y. 
 
 CARE OF THE H.AIR. 
 
 Before retiring the hair should be well bmshed. A stiff brush is best 
 for this purpose, as it penetrates the hair and causes a healthy reaction 
 and stimulation of the scalp, and the hair follicles thus have a tendencj- to 
 keep the hair from falling out and prevent the common disease of the 
 sebaceous glands, called dandruff. The care of the hair includes a sham- 
 poo once a week with good, pure soap. German green soap being the best: 
 then it must be rinsed well and quickh" dried. D. P. 
 
 HAR.nOMOUS COLORS FOR RED HAIR. 
 
 Auburn hair of itself is beautiful, but one rarei\- meets an auburn- 
 haired girl who knows just what color suits her best. The girl whose hair 
 is of any shade of so-called red must never, under am* circumstances, wear 
 pink, red or bright 3-ellow. Those colors will onh' accentuate the reds in 
 her hair and the contrast is exceedingh* unbecoming. 
 
 She ma}-, however, wear golden browns and plenty- of them. These 
 will bring out the ruddj- gold tints of her hair. She may also wear light 
 and dark shades of blue and green, dark purple, gray, white and lavender 
 with a blue cast. And when properly dressed, the red-haired girl is a real 
 beauty. O. G. 
 
 TO >UKE THE HAIR GROW. 
 
 The following remedy is exceiien:. as eversone who has tried it can 
 testify. Have it pur up at the drug-srore. Sevent3--five grains of beta 
 napthol, seventj'-five grains of hj-drarg ammon, two ounces of lano- 
 line and ungt, aqua Rosal in equal parts. Mix and apply to scalp after 
 each shampoo. Dr. M. Bush. 
 
574 TOILET SUGGESTIONS AND RECIPES. 
 
 TO REMOVE FRECKLES. 
 
 These are caused by an over-production of pigment in the skin, which 
 
 seems to be brought out in spots by the action of the sun's rays. They 
 
 can be made to disappear by the use of acid lacti, glycerina, of each one 
 
 fluid drachm. Apply night and morning with a sponge. Another remedy 
 
 is powdered niter moistened with water and appHed to the face night and 
 
 morning. W. S. 
 
 CURE FOR A BROWN THROAT. 
 
 When the neck and throat have taken on a brown tinge from 
 
 exposure to the sun or from wearing the high stock collars so fashionable, 
 
 it can be remedied by using the following paste: Beat up an ^^g, add one 
 
 ounce of honey, one teaspoonful of lemon juice, six drops of oil of bitter 
 
 almonds and enough fine oatmeal to make it into a paste. Use morning 
 
 and night. D. J. A. 
 
 TO MAKE A HANDSOME THROAT. 
 
 To have a rounded throat, sing, whether you have a "voice" or not, 
 deeming the exercise valuable. At night wrap the throat in a linen cloth, 
 wet with scented oil. This will nourish the skin and soften its outlines. 
 Exercise the throat every day by turning the head from side to side slowly 
 but never fast. Try this ten minutes every night and morning. Friction 
 is too rough treatment for ordinary skins. If used to prevent wrinkles 
 it should be gentle and with a little massage cream on the fingers. 
 
 Sadie O. 
 FRECKLE LOTION. 
 
 Four grains of corrosive sublimate, twenty-four drops of muriatic acid, 
 
 three-quarters of an ounce of lump sugar, two ounces of alcohol, enough 
 
 rose water to make one-half pint; mix until dissolved and apply night and 
 
 morning. " R. T. 
 
 ALMOND MEAL. 
 
 Six drachms of finely-prepared almonds, one and one-half ounces of 
 orris root, three ounces of French chalk, one and one-half drachms of car- 
 bonate of soda, one drachm of borax, ten drops of oil of bergamot, six 
 drops of oil of lemon, three drops of oil of orange flower, two drops of 
 tincture of musk; mix well. Mrs. M. Thomas. 
 
 TOILET POWDER. 
 
 One-half pound of corn or rice-starch, one ounce each of orris root 
 and French chalk. Fifteen drops each of oil of lemon and oil of bergamot, 
 ten drops of oil of neroli, two drops each of oil of bitter almonds and oil 
 of verbena. Mix well in a mortar and pass through a very fine sieve. 
 
TOILET SUGGESTIONS AND RECIPES. 575 
 
 PERSPIRATION POWDER. 
 
 One ounce of boracic acid, one drachm of burnt alum, one-half ounce 
 
 of French chalk, six and one-half ounces of starch. Perfume with fifteen 
 
 drops each of oil of lemon and oil of bergamot. Mix well and pass 
 
 through a fine sieve. For excessive perspiration of hands and feet, 
 
 sprinkle inside of gloves or stockings, or apply under the arms with a 
 
 powder puff. I R 
 
 HAIR TONIC. 
 
 Aromatic spirits of ammonia, tincture of cantharides and glycerine; 
 use one-fourth of an ounce of each and enough bay rum to make eight 
 ounces. Louis M. 
 
 WASH FOR ERUPTIONS. 
 
 Take a piece of gum benzoin about the size of an English walnut, and 
 
 boil in spirits of wine till it becomes a rich tincture. Bottle it. Wash the 
 
 face three times a day with fifteen drops poured into a glassful of water, 
 
 leaving it on the face to dry. It will remove spots, eruptions, etc. 
 
 Mary R. 
 TO CLEANSE THE HAIR AND SCALP. 
 
 A noted lecturer on hygiene gave me this recipe and I have found it 
 very satisfactory: Into a pint bottle put a spoonful of olive oil and add two 
 ounces of best spirits of ammonia or hartshorn; shake. Then mix with 
 three ounces of alcohol, and, when thoroughly mixed, fill the bottle with 
 soft water. Remember to put in the ingredients in the order named or 
 you will have "stuff" and no chemical union at all. 
 
 To apply, take a spoonful or two of this, with a little warm water; 
 dip a sponge or rag in and wet the scalp thoroughly, now rinse off in 
 plenty of warm water and you will be surprised at the amount of dirt, 
 though you may have thought your head perfectly clean. For the heads 
 of young infants it is just the thing, as it instantly removes the scurf which 
 sometimes troubles them, without pain or trouble. It should be weaker 
 for a babe than for an adult. Mrs. E. M. Voorhees. 
 
 TO ARREST FALLING HAIR. 
 
 Scalp massage will arrest falling hair almost immediately. Be sure to 
 get the treatment from someone who understands her profession. 
 Improper massage is worse than none. L. B. 
 
 HAIR STRENQTHENER. 
 
 A preparation that has been in use many years and has been proved 
 efficacious for strengthening the roots of the hair is made by taking a pint 
 
57G TOILET SUGGESTIONS AND RECIPES. 
 
 of bay rum, one-half pint of clear alcohol, one-half ounce of castor oil, 
 
 one-quarter of an ounce of carbonate ammonia, one-half ounce of tincture 
 
 of cantharides. They must be thoroughly mixed. Excellent to promote 
 
 the growth of the hair. S. P 
 
 HAIR DRESSING. 
 
 A nice dressing for the hair is cold tea. Use it every day and a head 
 of glossy, luxuriant hair wijl result. Black tea is the best. M. P. 
 
 HAIR TONIC. 
 
 A splendid tonic for the hair is made of one ounce of glycerine, one- 
 quarter of a pint of eau de cologne (strongest), one fluid drachm of liquor 
 of ammonia (880-882), one-half fluid drachm each of oil of origanum, oil of 
 rosemary and one fluid ounce of tincture of cantharides. Briskly agitate 
 them together for eight or ten minutes, then add one-half pint of cam- 
 phor-julep (strongest). Electricity, properly applied, will often do wonders 
 toward restoring vitality to the hair. M. 
 
 GROOMING THE HAIR. 
 
 A writer in one of our journals advances a new idea with reference to 
 the way in which thin hair should be "groomed," as they say in Paris, to 
 induce the growth and thickening. It is merely brushing the hair the 
 wrong way and is done as described below. It is said to be more beneficial 
 than a tonic. 
 
 Carefully divide the hair into many small parts and then, with a huge 
 
 and stiff brush begin the work. Holding the extreme end of the strand 
 
 to be brushed in the left hand, start at the bottom of it and brush upward 
 
 toward the head. After each strand has gone through this process 
 
 smooth each hair back into its original position. Follow this up and brush 
 
 the hair in this manner each night and morning. It serves as a stimulant 
 
 to the sickly hair. Frances Samuels. 
 
 HEAD 5HAMP00. 
 
 Beat the whites of two eggs to a froth, rub well into the roots of the 
 hair Leave on to dry. Then wash the head clean with equal parts of 
 rum and rose water. Rinse in clean, soft water. F. C. 
 
 TO THICKEN THE EYEBROWS. 
 
 If your eyebrows are inclined to grow thin in spots, a very simple 
 application, and one that cannot possible injure them, is cocoa butter. 
 A small piece may be softened and rubbed over your brows every night 
 with your finger, following exactly the arch of the brow itself. R. 
 
TOILET SUGGESTIONS AND RECIPES. 611 
 
 TO CLEAN HAIR BRUSHES. ' 
 
 Dissolve a generous piece of washing soda in warm water, dip the 
 bristles of the brush into it, rubbing them a little with the hand. Be care- 
 ful not to touch the ivory or ebony back of the brush with the soda water. 
 Rinse in warm water, turn the brush up on the point of the handle and let 
 dry thoroughly. It is claimed that a tablespoonful of ammonia will do the 
 same amount of cleaning if dissolved in a quart of water. The brush 
 should not be used till dry. Fannie Smith. 
 
 MASSAGE FOR THE EYES. 
 
 Whenever your organs of sight feel weak do not rub them roughly. 
 You must not massage your eyes the same way you Vvould the stronger 
 parts of the body. They need help from the hands, but this help must be 
 administered in a very gentle and delicate manner. 
 
 John Quincy Adams had a way of treating his eyes which, it is said, 
 preserved their vision to old age, without the help of spectacles^ This 
 was to place his thumb and forefinger each upon an eyelid and gently rub 
 them toward the nose a number of times each day. The action encour- 
 ages circulation of blood in that locality, does away with the tiny spots 
 that sometimes float before the vision and prevents that flattening of the 
 lenses which causes dimness of sight at a certain focus. It is wonderful 
 how much good can be done the eyes of people of all ages by using this 
 simple exercise ten or fifteen minutes each day. F. S. 
 
 TOOTH WASH. 
 
 Two ounces of fine ground myrrh, two ounces of Peruvian bark, two 
 ounces of orris root. Put them into a large bottle with two tablespoonfuls 
 of white sugar. Fill the bottle with alcohol, shake it well and let stand a 
 week. Then pour off all that is clear into another bottle. Steep two 
 ounces of white oak bark one hour in a quart of water. When boiled 
 down to one pint add it to the alcohol which has been poured off the 
 myrrh and it is ready for use. W. P. C. 
 
 TOOTH POWDER. 
 
 A nice and safe tooth powder is made of prepared chalk, one-half 
 pound; pulverized myrrh, two ounces; camphor, two drachms; orris root, 
 ground, two ounces. The camphor must be wet with alcohol and all 
 mixed together. G. E. Mills. 
 
678 TOILET SUGGESTIONS AND RECIPES 
 
 TO REMOVE TARTAR FROM THE TEETH. 
 
 Forty grains of finely-powdered boracic acid, thirty grains of chlorate 
 of potassium, twenty grains of powdered guaracum, sixty grains of pre- 
 pared chalk, one ounce of powdered carbonate of magnesia and one drop 
 of attar of roses. This powder will loosen all the tartar on the teeth and 
 
 sweeten the breath. G. H. A. 
 
 THE HANDS. 
 
 The little housewife must pay constant attention to her hands if she 
 would keep them white and soft. If you can afford it use white castile 
 when washing your dishes. Or, better still, get a dish mop and keep your 
 hands out of the suds as much as possible. 
 
 Clipping the finger nails, instead of filing them, will cause them to 
 become brittle and coarse. Apply white vaseline at night to make the 
 cuticle about the nails soft and pliable. S. C. 
 
 TO WHITEN THE HANDS. 
 
 Put a few drops of lemon juice into the white of an ^^^. If lemons 
 are not at hand, a little alum water will answer. Rub some of this mix- 
 ture on the hands at night, letting it dry on. This lotion is equally good 
 for the face and neck. L. F. P. 
 
 REMEDY FOR CHAPPED HANDS. 
 
 Boil one pint of rain water. When cold add one heaping tablespoon- 
 full of Rochelle salts, one teaspoonful of tincture of benzoin. Perfume 
 if desired. Mrs. Hannah Clarke. 
 
 TO MAKE THE HANDS SOFT. 
 
 Take one drachm of cubebs, one and one-half ounces of glycerine, 
 one-half ounce of spirits of camphor, one drachm of extract of heliotrope. 
 Rub this on the hands on retiring, and wear a loose pair of old kid gloves. 
 
 Laura Morse. 
 
 TO REMOVE SCALES FROfl THE HANDS. 
 
 Indian meal moistened with a little vinegar or lemon juice is excellent 
 when the skin has been roughened by work or cold; it will heal and 
 soften them. Rub the hands thoroughly with the moistened meal and 
 wash them in warm water and bathe them with glycerine lotion. S. 
 
 TO REMOVE WARTS. 
 
 These unsightly excrescences can be effectually removed by steeping 
 or soaking a small piece of beef all night in vinegar. Cut what will cover 
 
TOILET SUGGESTIONS AND RECIPES. 579 
 
 the wart and tie it on. Strips of sticking plaster will fasten it on. Take 
 the meat off in the daytime and put it on at night. In two weeks the wart 
 will die and fall off. K. P. 
 
 REMEDY FOR TAINTED BREATH. 
 
 Many people are fond of onions and yet do not wish to make them- 
 selves offensive by eating them. This simple corrective will allow any one 
 to indulge their appetite in this particular: Dissolve one-half teaspoonful 
 of soda in boiling water and drink it. Orris root is also good, and rose 
 pastilles sweeten the breath. Mrs. Martha Ketchum. 
 
 TO INDUCE SLEEP. 
 
 When one is overtired or worried and cannot sleep, being gently 
 rubbed all over with a towel wrung out of hot salt water generally has the 
 desired effect. Deep breathing in fresh air through the nostrils is also 
 excellent. T. O. C. 
 
 PERFUMERY AND SACHET POWDERS. 
 
 The use of perfumery is not only refreshing, but invigorating, espe- 
 cially in winter, when it reminds one of the balmy, sweet-laden atmosphere 
 of spring. 
 
 Perfumes should never be used to conceal any unpleasant odor. 
 People of true refinement and good taste will always be known by the per- 
 fumery they use. Scrupulous cleanliness alone goes hand in hand with a 
 delicate odor, and whenever the use of strong odors is detected that leave 
 an unpleasant scent of musk or civet, the suspicion is at once aroused that 
 the strong odor has been employed to conceal an offensive one. N. 
 
 FLORIDA WATER— HOW TO MAKE. 
 
 This can be made by any one by the following formula: Oil of 
 lavender, one fluid ounce; oil of bergamot, one fluid ounce; oil of neroli, 
 one-half drachm; oil of orange, one drachm; oil of clove, one-quarter 
 drachm; pure musk, one grain; cologne spirit (q6 per cent.) one quart; 
 tincture of tonca, enough to give it a color. Steep or let stand and 
 bruise fifteen days and filter. Hattie Schmidt. 
 
 ROSE WATER. 
 
 Eight drops of oil of rose, twenty grains of carbonate of magnesium 
 and water to make a pint. Rub the oil of rose with the magnesium in a 
 mortar and slowly add the water. Then filter. M. A. 
 
580 TOILET SUGGESTIONS AND RECIPES. 
 
 COLOGNE. 
 
 Use of alcohol, one gallon; oil of lavender, twelve drachms; oil of 
 rosemary, four drachms; essence of lemon, twelve drachms; oil of berga- 
 mot, twelve drachms; oil of cinnamon, twelve drops. Mix and shake 
 together three or four times a day for two weeks. Julia Hoff, 
 
 LAVENDER WATER. 
 
 Take four ounces of oil of lavender, one ounce of orris root, one quart 
 of spirits of wine. Mix well and set aside for two weeks. Then strain it 
 through blotting paper and it is ready to use. Sadie. 
 
 HELIOTROPE. 
 
 Six drachms of fine, fresh orris root, three drachms of fresh powdered 
 rose leaves, three drachms of cassia flowers, two drachms of tonca beans, 
 two drachms of vanilla, eight drops of oil of bitter almonds and as much 
 extract of musk as desired. Grate the beans or pulverize in a metallic 
 mortar, crumble the cassia flowers and buy the orris root and the rose 
 leaves in the powdered form. Mix well. May. 
 
 VIOLET. 
 
 One and three-quarter ounces of powdered orris root, one ounce of 
 
 cassia flowers, one-quarter ounce of gum benzoin, two drops of oil of 
 
 rose, one small drop of oil of bitter almonds; moisten with one drachm of 
 
 extract of violet. Lizzie Nieman. 
 
 GERMAN COLOGNE. 
 
 Take one and one-quarter gallons of alcohol, one ounce of oil of 
 bergamot, one ounce of oil of lemon, one-quarter ounce of oil of neroli, 
 one-quarter ounce of oil of sandal wood and thirty grains of camphor. 
 Mix thoroughly, let stand fourteen days when it is ready. Keep in 
 tightly-corked glass bottles. Dr. P. 
 
 SACHET POWDER. 
 
 A charming sachet powder for wardrobes, boxes, etc., far finer than 
 any mixture sold at the shops, is the following: Coriander, orris root, 
 rose leaves and aromatic calamus, each one ounce; lavender flowers, two 
 ounces; rhodium wood, one-fourth of a drachm; musk, five grains. 
 These are to be mixed and reduced to a coarse powder. This scent on 
 clothes is as if all fragrant flowers had been pressed in their folds. 
 
TOILET SUGGESTIONS AND RECIPES. 581 
 
 Nuisd^nces about the House. 
 
 TO TREAT RATS AND MICE. 
 
 When these pests of the kitchen are troublesome, and "puss" is not 
 on duty, they may be soon disposed of by the following strategy: Put a 
 barrel with a little meal in it, in a place where they "most do congregate." 
 After having been fed long enough to relieve the "oldest and most expe- 
 rienced rat" of his suspicions, fill the barrel one-third or one-half full with 
 water, and sprinkle the meal two or three inches deep on the top of it. 
 In some cases a dozen or more are thus caught in a night. J. T. 
 
 TO DESTROY MOTHS. 
 
 Forty ounces of alcohol, five ounces of tincture of capsicum, one 
 ounces of napthalene, one ounce of phenol, one-half ounce of menthol, 
 one-half ounce of oil of lemon grass; mix and filter. To be used in the 
 form of a spray, by means of an atomizer, where the moths are found. 
 
 TO KILL COCKROACHES. 
 
 An infallible means of destroying black beetles and cockroaches is to 
 strew the roots of black hellebore on the floor at night. Next morning 
 the whole family of these insects will be found either dead or dying, for 
 such is their avidity for the poisonous plant, that they never fail to eat it 
 when they can get it. But be very cautious about burning all the refuse 
 on the floor, for hellebore is a deadly poison to the human family as well. 
 
 TO KILL COCKROACHES— No. 2. 
 
 The best method to destroy cockroaches is to plentifully scatter pul- 
 verized borax in all places where they appear. I have done this around 
 the kitchen where there have been thousands and killed them all in one 
 
 night. L. Miller. 
 
 BED BUG EXTERMINATOR.. 
 
 One-half ounce of corrosive sublimate, five ounces of boiling water, 
 
 two drachms of hydrochloric acid. Dissolve and add one-half pint of 
 
 alcohol. Very poisojwus. Apply with a feather in cracks and crevices 
 
 of beds, etc. A positive preventive of bed bugs. F. R. 
 
 BED BUG EXTERMINATOR— No. 2. 
 
 The best method ever tried to kill bed bugs is to thoroughly saturate 
 the bedstead with common coal oil (kerosene). Repeat two or three 
 times. Iron beds are much better than wood because bugs cannot hide 
 themselves. L. B. 
 
MMm. 
 
 THE training of children is a preparation for the gravest and most 
 important relations of life; and upon the character of our home 
 life must rest the well being of our nation, and the permanence of all our 
 institutions." 
 
 While some parents still endorse the old saying, that children should 
 be seen and not heard, I say, make their life happy. They are young but 
 once. What one of you has ever forgotten the day that your mother 
 made you a Christmas or a Birthday cake and decorated it with goodies. 
 
 For the benefit of those mothers who desire to specially please the 
 little folks, we add some dishes that are unique, tasteful and "darling," as 
 some boys and girls have called them. 
 
 COLONIAL HATS. 
 
 One large cup of seeded and chopped raisins, the juice and grated 
 rind of one lemon, one cup of sugar, whites of two eggs and a pinch of salt. 
 Mix well. Put tablesoonfuls of this mixture on rounds of piecrust from six 
 to seven inches in diameter and very thinly rolled. Fold together from 
 three directions, so that the shape will resemble a George Washington 
 hat. Press the edges so firmly together that none can escape. Lay in 
 baking pan, brush over with milk in which a little sugar is dissolved. 
 Bake twenty minutes. Lillie Tibbits. 
 
 NUT CARTOONS. 
 
 Take the desired number of English walnuts, Brazilian nuts, hickory 
 nuts and peanuts and with gold and colored paints decorate the shells in 
 fantastic styles. With a little color they can be converted into all sorts 
 of men and women — white, black and mongolian, wearing all sorts of cos- 
 tumes, from gold lace, beads and jewels, to silks, feathers, furs, etc. (Very 
 pretty for parties.) Mrs. D. Z. Brooks. 
 
 585J 
 
BIRTHDAY PARTIES. 583 
 
 OLIVES A LA NATURAL HI5T0RY. 
 
 Take the desired number of olives and into one side stick four cloves 
 and at the end another and you have a partially constructed animal rep- 
 resenting an ant-eater. Now add another clove for the head, and on the 
 end put a bit of another olive, and you have the animal complete and 
 standing on his feet. The back can be decorated as fancy dictates. 
 According to the arrangement and length of the feet, head and tail, other 
 animals, and even birds, can be made. (Fine for children's parties.) 
 
 Mrs, a. E. Fowler. 
 
 LITTLE PIGS IN BLANKETS. 
 
 (Try them.) 
 
 Take one quart of good-sized oysters, wash and drain. Now beat up 
 an ^^^, add to it a little milk and salt. Dip each oyster separately into 
 the ^^^ and roll in cracker or bread crumbs, then roll up in a thin slice 
 of bacon. Hold in shape by sticking a toothpick through it. Drop in 
 hot pan and fry brown. (Fine for special suppers.) 
 
 Mrs. a. E. Fowler. 
 
 EQQ NESTS ON TOAST. 
 
 (Nice for Easter Supper.) 
 
 Six eggs, six slices toast, one-half teaspoon salt, one and one-half table- 
 spoons butter. Separate the whites from the yolks, beating the whites to 
 a stiff froth, but leaving the yolks whole in the half shells. Put the salt 
 in the whites, and when beaten heap on the toast. Make a depression in 
 each mound and put into it a moderate teaspoonful of butter and yolk of 
 one ^^g. Place the nests in a moderate oven and cook for three minutes. 
 Serve immediately on a hot dish. A spoonful of finely chopped ham may 
 be spread upon the toast before the whites of the eggs. 
 
 Mrs. Bowerman. 
 
 CONSOMME ST. VALENTINE. 
 
 One pound of lean beef, one pound of veal, may be cut into small 
 pieces, and placed in a kettle where two tablespoons of butter have been 
 allowed to brown. The meat should be then stirred into the butter until 
 it is quite brown. Cover the kettle and simmer slowly a half-hour. Add 
 one quart and a pint of water, and slowly simmer for three hours. Then 
 add one onion, a stalk of celery, and one carrot, and simmer half an 
 hour longer. Strain and let it stand to cool. Then remove the fat, and 
 it is ready for use. 
 
 When ready to serve heat and put in each dish sippets of toast cut to 
 resemble such letters of the alphabet as spell St. Valentine. Alphabetical 
 crackers can be bought for this purpose if preferred. 
 
INDEX 
 
 PAGE 
 
 Beverages, Coffee, Tea and Cocoa 363 
 
 After-dinner Coffee 365 
 
 Acidulated Alkali 371 
 
 A Refreshing Summer Drink 370 
 
 Brandy, Blackberry 373 
 
 Buttermilk 369 
 
 Buttermilk, Iced 369 
 
 Chocolate Glace 368 
 
 Chocolate, Healthful 366 
 
 Chocolate, Plain 366 
 
 Chocolate, Vienna Style 367 
 
 Chocolate, with Condensed Milk 367 
 
 Cocoa 367 
 
 Cocoa Made from Shells 368 
 
 Coflfee, Acorn 365 
 
 Coffee, Black 365 
 
 Coffee, Barley 540 
 
 Coffee, Crust 365 
 
 Coffee, Drip 365 
 
 Coffee, Healthfulness of 364 
 
 Coffee, How to Make 364 
 
 Coffee, Iced 365 
 
 Coffee, Oatmeal 540 
 
 Coffee, Postum Food 368 
 
 Coffee, with Whipped Cream 365 
 
 Cordial, Blackberry 373 
 
 Currant Water 370 
 
 Egg-Nog 369, 542 
 
 Grape Beverage 369 
 
 Grape Juice 370 
 
 Grape, Unfermented 372 
 
 Harvest Drink 372 
 
 Health Drink for Invalids 545 
 
 Imperial Drink 368 
 
 Koumiss 370, 542 
 
 Lemonade 368 
 
 Lemonade, a la Grape Juice 372 
 
 Lemonade, Ginger 369 
 
 Lemonade, Sterilized 544 
 
 Lemon Syrup 370, 372 
 
 Mead, Sassafras 373 
 
 PAGE 
 
 Beverages, Coffee, Tea and Cocoa. — 
 Continued. 
 
 Milk Shake 368 
 
 Milk Sherbet 372 
 
 Mulled Ale 372 
 
 Nectar, Cherry 374 
 
 Nectar, Fruit 373 
 
 Nectar, Welsh 373 
 
 Orangeade 368 
 
 Punch, Brandy, Hot 371 
 
 Punch, Champagne 371 
 
 Punch, Orange 371 
 
 Punch, Picnic 372 
 
 Punch, Roman 371 
 
 Raspberry Vinegar 370 
 
 Root-Beer, Hires' 374 
 
 Shrub, Raspberry 372 
 
 Shrub, Raspberry, No. 2 374 
 
 Summer Drink, No. i 369 
 
 Sum.mer Drink, No. 2 371 
 
 Tea, Afternoon 30 
 
 Tea, Healthfulness of 364 
 
 Tea, How to Make 364 
 
 Tea, Russian 364 
 
 Tea, Sage 541 
 
 Vinegars 374 
 
 Water, Drinking 363 
 
 Water, Filtered 363 
 
 Water, Ice, Bad Effects of 363 
 
 Wine, Blackberry 374 
 
 Wine, Currant 374 
 
 Bread, Biscuits, Griddle-Cakes, Etc 145 
 
 Bread, Brown, Grandmother's 150 
 
 Bread, Brown, Steamed 150 
 
 Bread, Brown, Steamed, No. 2 150 
 
 Bread, Corn, Healthful 151, 469 
 
 Bread, Corn, Raised 151 
 
 Bread, Corn, Steamed 152 
 
 Bread, Entire Wheat, from Compressed 
 Yeast 149 
 
 584 
 
INDEX 
 
 585 
 
 Bread, Biscuits, Griddle-Cakes. Etc. — 
 Cojititiued. 
 
 Bread, Entire Wheat, Steamed 151 
 
 Bread, Entire "Wheat, without Yeast . . 151 
 
 Bread, Graham 151 
 
 Bread, Home-Made, Hop Yeast 147 
 
 Bread, Home-made Hop Yeast, No. 2. 147 
 
 Bread. Indian 151 
 
 Bread, Made from Dry Yeast 143 
 
 Bread, Made from Yeast Foam 14S 
 
 Bread, Potato 149 
 
 Bread, Rice 150 
 
 Bread, Salt Rising 143 
 
 Bread, Widow's 151 
 
 Bread, Yeast, withont Kneading 147 
 
 Good Bread — Easy to Make 145 
 
 How to Keep Flonr 146 
 
 Yeast, Bottled 146 
 
 Yeast, Potato 147 
 
 Biscuits, Rolls, Muffins, Etc. 
 
 Biscuits, Abemethy 1 59 
 
 Biscnits, Arrowroot 159 
 
 Biscuits, Baldng-Powder 152, 469 
 
 Biscuits, Chocolate 159 
 
 Biscuits, Entire Wheat Drop 15S 
 
 Biscuits, Fruit 467 
 
 Biscuits, Rice, Pan-American Style ... 1 59 
 
 Biscuits, Soda 15S 
 
 Buns 156 
 
 Cake, Coffee...:T...T. 15S 
 
 Cake, Co5ee, No. 2 15 S 
 
 Crackers, Entire Wheat 160 
 
 Crackers, Sweet 160 
 
 Fritters, Apple 166 
 
 Fritters, Banana 166 
 
 Fritters, Com 466 
 
 Fritters, Com, No. 2 466 
 
 Fritters, Flaked Rice 467 
 
 Fritters, Vanilla 166 
 
 Gems. Entire Wheat 156 
 
 Gems, Graham 155 
 
 Gems, Graham, No. 2 155 
 
 Gems, Wheat 156 
 
 Griddle-Cakes, Breakfast 163 
 
 Griddle-Cakes, Buckwheat 161 
 
 Griddle-Cakes, Com 163 
 
 Griddle-Cakes, Feathery Flapjacks . . . 161 
 
 Griddle-Cakes, Flannel 162 
 
 Griddle-Cakes, Indian 162 
 
 Griddle-Cakes. Rice i6i 
 
 Griddle-Cakes, Velvet 163 
 
 Hastv Tea Cake i6i 
 
 Biscuits, Rolls, Muffins, Eic.—Contirid. 
 
 Jolly Boys 164 
 
 Johnny Cake 153 
 
 Johnny Cake, Old-fashioned 153 
 
 Mu£ns, Berry 1 54 
 
 Muffins, Breakfast 155 
 
 Muffins, Buttermilk 1 55 
 
 Muffins, Chicago 155 
 
 Muffins, Com 152 
 
 Muffins, Com, No. 2 1 52 
 
 Muffins, Cream 153 
 
 Muffins, English 153 
 
 Muffins, Entire Wheat 154 
 
 Muffins, Graham 155 
 
 Muffins, Honey 153 
 
 Muffins, Ko-nut 469 
 
 Muffins, Milk 155 
 
 Muffins, Mother's Tea 134 
 
 Muffins, Rice 467 
 
 Muffins, Rye 154 
 
 Muffins, Rye, New York Style 154 
 
 Muffins, Superior 155 
 
 Muffins, Whole Wheat 154 
 
 Oatmeal Cake 160 
 
 Pancakes, Adam's Ale (Water) 163 
 
 Pancakes, Au Naturel 162 
 
 Pancakes, English 162 
 
 Pancakes, French 163 
 
 Pancakes, New England 262 
 
 Pancakes, Rice 162, 470 
 
 Pancakes, Snow 164 
 
 Pone, Lotiisiana Rice 153 
 
 PopMJvers, Illinois 156 
 
 Pretzels 161 
 
 Rolls, Cereal 470 
 
 Rolls, Cinnamon 157 
 
 RoHs, English Breakfast 157 
 
 Rolls, Spiced 157 
 
 Rolls, Tea 157 
 
 Rusk, Delidons Hot 153 
 
 Scones 165 
 
 Shortbread, Scotch 156 
 
 Sally Lunn, without Yeast 157 
 
 Sally Lunn, with Yeast 469 
 
 Shortcake, Breakfast 471 
 
 Shortcake, Peach 165 
 
 Shortcake, Plain 165 
 
 Shortcake, Strawberry 165 
 
 Shortcake, Strawberry, Na 2 166 
 
 Wafers, Wheat Meal 470 
 
 Wafers, Chocolate 160 
 
 Waffles, Hominy 164 
 
o8G 
 
 INDEX 
 
 Biscuits, Rolls, Muffitis, Etc. — Continued. 
 
 Waffles, Plain 164 
 
 Waffles, Rice 165 
 
 Waffles, Soft 165 
 
 Waffles, Wilhelm 164 
 
 Brine 416 
 
 Carving 45 
 
 Beef, Hind-Quarter 50 
 
 Beef, Fore-Quarter 5t> 
 
 Beef, Sirloin Roast 47 
 
 Beef, Tenderloin Roast 47 
 
 Birds, Roast 49 
 
 Fish, Baked 46 
 
 Fowl, Roast 49 
 
 Ham, Boiled 49 
 
 Helping to Gravy 49 
 
 How to Carve Gracefully 45 
 
 How to Sit When Carving 46 
 
 Knife, The 46 
 
 Lamb, Fore-Quarter of 48 
 
 Lamb, Hind-Quarter 51 
 
 Mutton, Leg of 49 
 
 Mutton, Saddle of 51 
 
 Turkey, Roast 49 
 
 Veal, Breast of 48 
 
 Veal, Fore-Quarter of 52 
 
 Veal, Hind-Quarter of 52 
 
 Catsups — See "Relishes and Catsups". . . , 426 
 
 Cakes (Loaf) 
 
 Cake, without Butter or Eggs 236 
 
 General Remarks 231 
 
 Temperature of Oven 231 
 
 To Put a Cake Together 231 
 
 Cake, Angel 241 
 
 Cake, Angel Food 241 
 
 Cake, Beautiful 362 
 
 Cake, Black 235 
 
 Cake, Black Fruit 243 
 
 Cake, Bonsalina 245 
 
 Cake, Boston Tea 246 
 
 Cake, Bread (Raised) 237 
 
 Cake, Bride 241 
 
 Cake, Campaign 237 
 
 Cake, Chocolate Glace 239 
 
 Cake, Chocolate Loaf 239 
 
 Cake, Chocolate Marble 238 
 
 Cake, Cinnamon, Mrs. Lott's 246 
 
 Cake, Cocoa 245 
 
 Cake, Cocoanut Loaf (Two Eggs) .... 238 
 Cake, Cocoanut Loaf, No. 2 240 
 
 Cakes (Loaf) — Continued. 
 
 Cake, Cocoanut Loaf, No. 3 246 
 
 Cake, Coffee 247 
 
 Cake, Convention 242 
 
 Cake, Corn-Starch 244 
 
 Cake, Date 246 
 
 Cake, Dried Apple 235 
 
 Cake, Feather 236 
 
 Cake, Fig 235 
 
 Cake, Fruit, Plain 247 
 
 Cake, Fruit (Plantation Recipe) 234 
 
 Cake, Fruit, Southern 234 
 
 Cake, Thanksgiving Fruit 239 
 
 Cake, Geranium 234 
 
 Cake, Gingerbread, Chocolate 248 
 
 Cake, Gingerbread, Molasses 248 
 
 Cake, Gingerbread, Plain, No. i 248 
 
 Cake, Gingerbread, Soft, No. 2 248 
 
 Cake, Gingerbread, Soft, No. i 247 
 
 Cake, Gingerbread, Soft (Excellent) . . 248 
 
 Cake, Gold 239 
 
 Cake, Gold, No. 2 243 
 
 Cake, Graham 235 
 
 Cake, Harrison 239 
 
 Cake, How to Bake 231 
 
 Cake, Honey 235 
 
 Cake, Lemon 244 
 
 Cake, Lincoln 236 
 
 Cake, Maple Sugar 234 
 
 Cake, Marble (Brown and White) 243 
 
 Cake, Mother's Tip-Top 235 
 
 Cake, Mountain 246 
 
 Cake, Newport 240 
 
 Cake, Nut, Plain 247 
 
 Cake, Nut, Sour Cream 246 
 
 Cake, Orange 244 
 
 Cake, Picnic 247 
 
 Cake, Pork 238 
 
 Cake, Pork, No. 2 240 
 
 Cake, Pound 242 
 
 Cake, ' 'Rebecca" 236 
 
 Cake, Scripture 236 
 
 Cake, Seed, Old-fashioned 244 
 
 Cake, Silver 239 
 
 Cake, Sponge, Cheap 245 
 
 Cake, Sponge, Hot Water 245 
 
 Cake, Sponge, Ideal 244 
 
 Cake, Sponge, Velvet 243 
 
 Cake, Stolla (Raised) 237 
 
 Cake, Sunshine 243 
 
 Cake, Tip-Top, Mother's 235 
 
 Cake, Washington 238 
 
INDEX 
 
 587 
 
 Cakes (Loaf) — Contitiued. 
 
 Cake, Watermelon 240 
 
 Cake, White Lily 237 
 
 Cake, White Loaf 236 
 
 Cake, White Sponge 237 
 
 Cake, without Butter or Eggs 236 
 
 Cakes (Layer) 
 Cake, Banana 
 Cake 
 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake^ 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 Cake 
 
 254 
 
 Banana, No. 2 260 
 
 Birthday (Leroy's) 261 
 
 Chocolate 256 
 
 Chocolate Caramel 260 
 
 Chocolate Caramel, No. 2 260 
 
 Chocolate Cinnamon 259 
 
 Chocolate Cream 251 
 
 Chocolate White 259 
 
 Cocoanut (Candy Filling) 259 
 
 Cocoanut Cream 253 
 
 Cocoanut White (Yellow Filling) 254 
 
 Dandy (Ohio Recipe) 252 
 
 Devil's Food (Fit for Angels) . . 255 
 
 Fruit (Michigan Recipe) 253 
 
 Huckleberry 254 
 
 Ice-Cream 253 
 
 Illinois 252 
 
 Inexpensive 256 
 
 Maple 252 
 
 Marshmallow 253 
 
 Maud S 260 
 
 Minnehaha 252 
 
 Orange 255 
 
 Orange, No. 2 . 261 
 
 Peach 262 
 
 Perfection 255 
 
 Pineapple 251 
 
 Prairie 250 
 
 Roll, Jam 262 
 
 Roll, Jelly 256 
 
 Roll, Jelly, No. 2 261 
 
 Strawberry 254 
 
 Tutti-Frutti 255 
 
 Washington 261 
 
 Whipped Cream 251 
 
 Whipped Cream, No. 2 261 
 
 Cakes (Individual) 
 
 Almond Squares 266 
 
 Bannocks .... 268 
 
 Blackberry 263 
 
 Blueberry 263 
 
 Cinnamon Rolls 267 
 
 Coffee 265 
 
 Cakes (Individual) — Continued. 
 
 Easter 263 
 
 Eclairs, Chocolate 263 
 
 English Wafers 266 
 
 Ginger 264 
 
 Gingerbread, Chocolate 265 
 
 Jumbles, Almond 26S 
 
 Jumbles, Plain 268 
 
 Jumbles, Plain, No. 2 268 
 
 Jumbles, Rock Crystal 269 
 
 Kisses, Chocolate 277 
 
 Kisses, Cocoanut 277 
 
 Macaroons, Almond 277 
 
 Macaroons, a la Italienne 264 
 
 Macaroons, Nut 362 
 
 Marguerites 267 
 
 Marguerites, No. 2 267 
 
 Nut Bars 268 
 
 Palm (for Easter) 262 
 
 Peach 263 
 
 Pepper Nuts (German) 266 
 
 Spice 265 
 
 Spiders (German) 266 
 
 Sponge 265 
 
 Sprengela (German) 266 
 
 Strawberry 263 
 
 Tea 265 
 
 Tea, Every Day 266 
 
 Tea, Wafers 267 
 
 Cookies 
 
 Cocoanut 270 
 
 Chocolate 271 
 
 Excellent 269 
 
 Five Cent 273 
 
 Ginger, Fairy 269 
 
 Ginger, Old-fashioned 2 72 
 
 Ginger, LTp-to-date 270 
 
 Ginger, No. i 270 
 
 Ginger, No. 2 270 
 
 Ginger Snaps 272 
 
 Ginger Snaps, No. 2 272 
 
 Ginger Snaps, No. 3 272 
 
 Ginger Snaps, New York 272 
 
 Health 272 
 
 Hermits 269 
 
 Holland 269 
 
 Molasses 273 
 
 Molasses, No. 2 273 
 
 Oatmeal 269 
 
 Sand 273 
 
 Scotch 271 
 
588 
 
 INDEX 
 
 Cookies — Coiitmued. 
 
 Sugar, Plain 271 
 
 Sugar, Who Can Beat?. 271 
 
 Sugar (Fine) 271 
 
 Sugar, No. 4 271 
 
 Doughnuts 
 
 Doughnuts, Plain 273 
 
 Doughnuts, Plain, No. 2 273 
 
 Doughnuts, Every-Day 277 
 
 Doughnuts, Iowa 274 
 
 Doughnuts, Nebraska 274 
 
 Doughnuts, Norwegian 274 
 
 Doughnuts, Selected 274 
 
 Doughnuts, Sour Cream 277 
 
 Doughnuts, Whole Wheat 277 
 
 Doughnuts, Yeast 274 
 
 Krullers (German) 277 
 
 Spiders 266 
 
 Cake Ftllings 
 
 Apple Filling 250 
 
 Banana Filling 250 
 
 Candy Filling 259 
 
 Caramel Filling 249 
 
 Chocolate Filling 249 
 
 Chocolate Filling, No. 2 249, 260 
 
 Chocolate Filling, No. 3 250 
 
 Cocoanut Cream Filling 253 
 
 Dandy Ohio Filling 252 
 
 Devil's Food (Fit for Angels) . 256 
 
 Fig Filling 250 
 
 Fruit Filling 250, 253 
 
 Heather Filling 249 
 
 Huckleberry Filling 254 
 
 Ice-Cream Filling 253 
 
 Illinois Filling 252 
 
 Marshmallow Filling 253 
 
 Nut Filling 249 
 
 Orange Filling 249 
 
 Orange and Pineapple Filling 249 
 
 Peach Filling 250 
 
 Perfection Filling 255 
 
 Pineapple Filling 250 
 
 Whipped Cream Filling 261 
 
 Yellow Filling 254 
 
 "Camping Out" — Special Dishes 431 
 
 Arranging Stove . . . .' 431 
 
 Bean Bake (Outing Style) 433 
 
 Birds, Broiled 432 
 
 Birds (Hunter's Style) 432 
 
 Brook Trout (Angler's Style) 433 
 
 Camp Life, Provisions for 431 
 
 "Camping-Out" — Special Dishes — Cojtfd. 
 
 Camp Life, Utensils for 432 
 
 Clam-Bake 433 
 
 Corn Cake 434 
 
 Corn Dodgers 434 
 
 Fish, Baked in Scales 432 
 
 Grouse, Stewed 432 
 
 Partridges, Stewed 432 
 
 Pigeons, Stewed 432 
 
 Potatoes, Roasted in Jackets 434 
 
 Canned and Dried Fruits and Vegetables 392 
 
 Ai Method of Canning Fruit 392 
 
 General Method of Canning Fruit 392 
 
 Quick Way to Peel Fruit 403 
 
 Sugar per Quart for Various Fruits. . . 393 
 
 Time Required for Boiling Fruits 393 
 
 Boiled Cider 395 
 
 Canned Blackberries 395 
 
 Canned Blueberries 395 
 
 Canned Fruit Juices 395 
 
 Canned Grapes 394 
 
 Canned Mincemeat 395 
 
 Canned Peaches 394 
 
 Canned Pineapple 394 
 
 Canned Pineapple (Uncooked) 394 
 
 Canned Plums 395 
 
 Canned Raspberries 394 
 
 Canned Strawberries, (Wolverine 
 
 Method) 393 
 
 Canned Corn 396 
 
 Canned Peas 396 
 
 Canned Pumpkin 396 
 
 Canned Tomatoes 396 
 
 Dried Fruits (Hygienic and Economical) 396 
 
 Dried Apples 397 
 
 Dried Gooseberries 397 
 
 Dried Peaches 397 
 
 Dried Plums, . . 397 
 
 Cereals, and Farinaceous Dishes 
 
 Bannocks 471 
 
 Biscuit, Made with Ko-nut 469 
 
 Blanc Mange 468 
 
 Bromose 483 
 
 Bread, Entire Wheat, Steamed 151 
 
 Breakfast Shortcake 471 
 
 Chocolate Biscuit I59 
 
 Cereal Rolls 4/0 
 
 Corn Bread 469 
 
 Corn Fritters 4^6 
 
 Corn Fritters, No. 2 466 
 
INDEX 
 
 589 
 
 Cereals, and Farinaceous Dishes— C^w/W. 
 
 Corn-Starch Blanc Mange 468 
 
 Cracked Wheat 470 
 
 Cracked Wheat, No. 2 47i 
 
 Farina Gruel 468 
 
 Fruit Biscuit 467 
 
 Graham Mush 47i 
 
 Grape N uts 466 
 
 Hominj^ Croquettes 472 
 
 Hominy, Fried 472 
 
 Hominy, How to Cook 472 
 
 Ko-nut Muffins 469 
 
 Macaroni, Baked 472 
 
 Macaroni, Boiled 473 
 
 Macaroni, with Tomatoes 472 
 
 Mush, Corn-Meal 468, 471 
 
 Mush, Corn-Meal, to Fry 468, 471 
 
 Muffins, Berry I54 
 
 Muffins, Entire Wheat i54 
 
 Noodles, Baked 467 
 
 Nutritive Value of Cereals 466 
 
 Oatmeal, How to Cook 472 
 
 Pettijohn Mush 47i 
 
 Prepared Cereals 466 
 
 Rice Cakes 47o 
 
 Rice Croquettes 467 
 
 Rice Cutlets 468 
 
 Rice Dodgers 47° 
 
 Rice Griddle-Cakes 47o 
 
 Rice Fritters 47° 
 
 Rice, How to Cook • 472 
 
 Rice Muffins 467 
 
 Rice Patties 467 
 
 Rice, to Steam 468 
 
 Rye Muffins 1 54 
 
 Sago Porridge 468 
 
 Sally Lunn 469 
 
 Shredded Wheat Croutons 469 
 
 Wheaten Grits 47° 
 
 Wheat-Meal Wafers 47o 
 
 Whole Wheat Muffins 154 
 
 Chafing-Dish Recipes 
 
 Anchovy Toast 205 
 
 Calf's Liver and Mushrooms 210 
 
 Chicken Croquettes 201 
 
 Chicken Fritters 201 
 
 Chicken with Mushrooms 203 
 
 Clams on Toast 209 
 
 Creamed Chicken 210 
 
 Creamed Lobster, k la New York 209 
 
 Creamed Oysters 206 
 
 PAGE 
 
 Chafing-Dish Recipes — Continued. 
 
 Creamed Sweetbreads 202 
 
 Curried Eggs 202 
 
 Deviled Eggs 206 
 
 Dried Beef 206 
 
 Dried Beef and Eggs 210 
 
 Finnan Haddie 205 
 
 Fricasseed Eggs 202 
 
 Frogs' Legs 203 
 
 Lobster, a la Nantes 205 
 
 Macaroni with Eggs 204 
 
 Minced Crab 209 
 
 Mutton, (Club Style) 204 
 
 Omelet 205 
 
 Oyster, Pan Roast 204 
 
 Oyster Sautes . , 204 
 
 Oyster Stew 204 
 
 Rarebit 203 
 
 Roe of Shad 204 
 
 Scalloped Oysters 205 
 
 Shrimps, a la New York 206 
 
 Stewed Veal 209 
 
 Sunday Night Eggs 201 
 
 Tomatoes with Eggs 203 
 
 Tomatoes, with Mushrooms 203 
 
 Veal Fritters 201 
 
 Venison Steak 209 
 
 Welsh Rarebit 202 
 
 Cheese and Cheese Dishes 
 
 General Remarks 179 
 
 To Keep Cheese Moist 179 
 
 Cheese, Baked 185 
 
 Cheese Canapes 182 
 
 Cheese Cakes, Lemon 183 
 
 Cheese Cakes, Plain 183 
 
 Cheese Cakes, Potato 183 
 
 Cheese Cakes, Rice 183 
 
 Cheese Straws 184, 186 
 
 Cheese, Cottage 180 
 
 Cheese, Cream 180 
 
 Cheese Custards 184 
 
 Cheese, Escalloped 182 
 
 Cheese, Fondu 182 
 
 Cheese, Fondu, No. 2 182 
 
 Cheese Curds (German) 186 
 
 Cheese, Melted, on Toast 182 
 
 Cheese, a Morning Relish 184 
 
 Cheese. Mother's Cream 186 
 
 Cheese, Neufchatel 181 
 
 Cheese, Neuveau, French Style 185 
 
 Cheese Pudding 181 
 
590 
 
 INDEX 
 
 Cheese and Cheese Dishes — Continued. 
 
 Cheese, Sage i86 
 
 Cheese Sandwiches 183 
 
 Cheese, Toasted 181 
 
 Fromage, Dressed 180 
 
 Macaroni and Cheese 185 
 
 Omelet 180 
 
 Omelet No. 2 180 
 
 Ramequins of Cheese' 181 
 
 Rarebit 203 
 
 Slip 185 
 
 Souffle 184 
 
 Welsh Rarebit 184, 202 
 
 Coffee (See Beverages) 365 
 
 Confectionery and Fruit Coloring 
 
 Candy, When Sufficiently Cooked 352 
 
 Candy, Healthful 351 
 
 Caramel, How to Make 352 
 
 Sugar, to Clarify 352 
 
 Sugar, Pink for Ornamenting 352 
 
 To Color Cream 351 
 
 To Color Green 351 
 
 To Color Pink 352 
 
 To Color Red 351 
 
 To Color Yellow 351 
 
 To Flavor Candy 352 
 
 Candied Cherries 357 
 
 Candied Pineapple 357 
 
 Candied Nuts 357 
 
 Candy, Almond 354 
 
 Candy, Almond Bon-bons 359 
 
 Candy, Almond Nougat 356 
 
 Candy, Almonds, Sugared 359 
 
 Candy, Brazilian Nougat 356 
 
 Candy, Brazil-nuts Pralines 357 
 
 Candy, Butter Scotch 355 
 
 Candy, Butter Scotch for a Cold 362 
 
 Candy, Butter Taffy 360 
 
 Candy Roses 361 
 
 Candy, Caramels, Atlantic City Recipe 358 
 
 Candy, Caramels, Baltimore Recipe. . . 354 
 
 Candy, Caramels, Chocolate 361 
 
 Candy Caramels, Cream Chocolate. . . . 358 
 
 Candy, Caramels. Sugar Chocolate. ... 358 
 
 Candy, Chinese Fruit 354 
 
 Candy, Chocolate Creams, No. i 358 
 
 Candy, Chocolate Creams, No. 2 359 
 
 Candy, Cocoanut Drops 353 
 
 Candy, Cocoanut Jap 357 
 
 Candy, Cough 362 
 
 Candy, Cough Drops '354 
 
 Confectionery and Fruit Coloring — 
 Contitiued. 
 
 Candy, Cream Dates 357 
 
 Candy, Everton Taffy 356 
 
 Candy, Fig, No. i 354 
 
 Candy, Fig, No. 2 360 
 
 Candy, Fudges 356 
 
 Candy, Fruits, Candied 357 
 
 Candy, Ice-Cream 360 
 
 Candy, Lemon Drops 353 
 
 Candy, Maple 355 
 
 Candy, Molasses 360 
 
 Candy, Nougat 356 
 
 Candy, Nut 353 
 
 Candy, Nut and Popcorn 362 
 
 Candy, Nut Macaroons 362 
 
 Candy, Peanut Brittle 354 
 
 Candy, Peppermint Drops 353 
 
 Candy, Potato 355 
 
 Candy, Ribbon 355 
 
 Pineapple Glace 355 
 
 Pop-corn Balls 360 
 
 Macaroons of Nuts 353 
 
 Maple Syrup, A Sugar Off 361 
 
 Walnuts, Frosted 361 
 
 Custards, Creams, Desserts, Etc. 
 
 A New Dessert 327 
 
 Apples a la Empress 324 
 
 Apple Foam, No. i 324 
 
 Apple Foam, No. 2 331 
 
 Apple Island 324 
 
 Astrakhan Snow 330 
 
 Baked Apples 323 
 
 Baked Apples in Mold 320 
 
 Banana and Lemon Juice 330 
 
 Banana Delight 330 
 
 Bananas and Cream 323 
 
 Banana Snowball 327 
 
 Blanc Mange, Corn-starch 315 
 
 Blanc Mange, Chocolate 318 
 
 Blanc Mange, Fruit 333 
 
 Blanc Mange, Sea-moss 336 
 
 Blanc Mange, with Cupid Sauce 316 
 
 Blueberry Dessert (Delicious) 337 
 
 Blueberries and Shredded Wheat 334 
 
 Bromangelon, Snow 323 
 
 Buttered Apples 323 
 
 Charlotte, Apple 321 
 
 Charlotte, Chocolate 318 
 
 Charlotte, Orange 316 
 
 Charlotte, Peach 317 
 
INDEX 
 
 691 
 
 Custards, Creams, Desserts, Etc. — Cont'd. 
 
 Charlotte, Raspberry 316 
 
 Charlotte Russe with Pineapple 332 
 
 Chestnuts, Dessert of 322 
 
 Chocolate Frappe 314 
 
 Chocolate Mousse 320 
 
 Chocolate Profiteroles 319 
 
 Coffee Jelly 312 
 
 Coffee Mold 312 
 
 Compote of Cherries 337 
 
 Compote of Pears 327 
 
 Compote of Pineapple 316 
 
 Corn-starch Mold and Candied Cherries 321 
 
 Macaroons 277, 264, 362 
 
 Meringue, Plain 322 
 
 Meringue, Date 316 
 
 Meringue, Orange 336 
 
 Meringue, Peach 314 
 
 Meringue, Strawberry, in Shredded 
 
 Wheat Baskets 327 
 
 Molded Prunes 330 
 
 Moonshine 317 
 
 Nut and Fruit Mold 322 
 
 Orange Ambrosia 323 
 
 Orange Honey 331 
 
 Orange Vol-au-vent 335 
 
 Orgeat 323 
 
 Peach Snowdrift 313 
 
 Peach Surprise, No. i 313 
 
 Peach Surprise, No. 2 316 
 
 Peaches, Crushed 321 
 
 Peaches, with Shredded Wheat 334 
 
 Pears a la Naturel 322 
 
 Pears as a Dainty 324 
 
 Pineapple Dessert 336 
 
 Prune Whip 332 
 
 Rhubarb Dessert 312 
 
 Rhubarb Sauce 338 
 
 Rice Mold, Texas Style 331 
 
 Rice Popple 328 
 
 Salted Almonds 322 
 
 Snowball 313 
 
 Society Dessert 335 
 
 Souffle, Chocolate 315 
 
 Souffle, Oatmeal 312 
 
 Souffle, Quince 338 
 
 Cream, Chocolate, Bavarian 320 
 
 Cream, Chocolate in Molds 318 
 
 Cream, Chocolate Renversee 319 
 
 Cream, Coffee, Bavarian 316 
 
 Cream, Date 338 
 
 Cream, Ginger 317 
 
 Custards, Creams, Desserts, Etc. — Cont'd. 
 
 Cream, Golden 338 
 
 Cream, Imperial 319 
 
 Cream, Italian 321 
 
 Cream, Macaroon, Whipped 321 
 
 Cream, Spanish 334 
 
 Cream Puffs, No. i 336 
 
 Cream Puffs, No. 2 337 
 
 Custard, Apple, Fried 310 
 
 Custard, Apple, Plain 310 
 
 Custard, Brown 311 
 
 Custard, Chocolate 310 
 
 Custard, Cream 336 
 
 Custard, Cup 309 
 
 Custard, Cup, Boston 311 
 
 Custard, Lemon 310 
 
 Custard, Michigan 309 
 
 Custard, Morris 311 
 
 Custard, Plain 311 
 
 Custard, Rice 310 
 
 Custard, Royale 311 
 
 Currant Snow 337 
 
 Dessert Surpassing Ice-Cream 317 
 
 Easter Eggs 3^5 
 
 Eclairs 333 
 
 Fairy Pudding 313 
 
 Float, Plain 334 
 
 Float, Strawberry 3^4 
 
 Floating Island 3^4 
 
 Flummery, Currant 331 
 
 Flummery, Grape 331 
 
 Flummery, Peach 331 
 
 Flummery, Raspberry 331 
 
 Frosted Orange 314 
 
 Frozen Confectionery 312 
 
 Fruit Salad, No. i 332 
 
 Fruit Salad, No. 2 332 
 
 Fruit Salad, No. 3 333 
 
 Fruit Shortcakes 333 
 
 Gelatine Snow 337 
 
 General Remarks 30Q 
 
 German Pancakes 335 
 
 Health Dessert 333 
 
 Hea's Nest, a Fancy Dish 333 
 
 Hitnmel Futter 336 
 
 Ideal 331 
 
 Isjng-glass Nut 328 
 
 Jelly Tarts 328 
 
 Lt :: .on Patties 335 
 
 Souffle, Strawberry 335 
 
 Spanish Fruit Salad 324 
 
 Stewed Apples 322 
 
592 
 
 INDEX 
 
 Custards, Creams, Desserts, Etc. — Confd. 
 
 Strawberries with Shredded Wheat. ... 334 
 
 Strawberry Delight 328 
 
 Tapioca and Strawberries 330 
 
 Trifle, Apple 329 
 
 Trifle, Fruit 329 
 
 Trifle, Gooseberry 329 
 
 Trifle, Grape 329 
 
 Trifle, Lemon 329 
 
 Trifle, Peach 329 
 
 Trifle, Pineapple 329 
 
 Vanity Fair 313 
 
 Dairy 
 
 Butter Making 531 
 
 Brine, to Preserve Butter 531 
 
 Care of Pans and Cans 531 
 
 Cheese, How to Make 179 
 
 Cheese, Cream 180 
 
 Cheese, Cottage 1 80 
 
 Cheese, Sage 186 
 
 Slip 185 
 
 Cheese Dishes 180, 186 
 
 When to Skim Cream 531 
 
 To Make Good Butter 531 
 
 Dinner Giving 
 
 Afternoon Teas 30 
 
 A Good Dinner with Moderate Means. 20 
 
 Arranging the Table 20 
 
 Arranging Guests at a Table 19 
 
 Bonbonnieres ■. 27 
 
 Country Dining-Rooms 22 
 
 Crystal, Dining-Room 22 
 
 Dinner a la Russe ■ 23 
 
 Dinner Table Decorations 21 
 
 Dinner Table Novelties 21 
 
 Etiquette, Table 24 
 
 Favors at a Dinner 27 
 
 Good Humor at Dinner 20 
 
 Harmony of Colors 20 
 
 Holiday Dining-Room and Table 22 
 
 Home Dinner, The 28 
 
 Home Luncheon Menu 30 
 
 Informal Dinner 23 
 
 Informal Dinner Courses 23 
 
 Lighting the Table 21 
 
 Luncheons 29 
 
 Modern Home Luncheons 29 
 
 Reply to an Invitation to Dinner 20 
 
 Russian Tea 30 
 
 Scotch Tea 30 
 
 Dinner Giving — Continued. 
 
 Serving the Dinner 23 
 
 "Setting" the Table 20 
 
 Special Menus 32 
 
 Special Menus, St. Patrick's Day 32 
 
 Special Menus, Easter Sunday 33 
 
 Special Menus, Fourth of July 34 
 
 Special Menus, Halloween 35 
 
 Special Menus, Thanksgiving Day. ... 36 
 
 Special Menus, Christmas 37 
 
 Special Menus, St. Valentine's Day. . . 38 
 
 Special Menus, Washington's Birthday 39 
 
 Supper Parties 31 
 
 The Clever Host and Hostess 19 
 
 Dumplings and Puddings 279 
 
 Dyeing and Coloring 
 
 Butternut Bark as a Dye 532 
 
 Family Dyes 532 
 
 Preparing Goods for Dyeing 531 
 
 Treatment of Goods after Dyeing .... 531 
 
 To Color Tan 532 
 
 To Color Lilac 532 
 
 To Color Scarlet 532 
 
 To Color Blue 532 
 
 To Color Cotton Blue S34 
 
 To Color Purple 533 
 
 To Color Green 533, 534 
 
 To Color Salmon 533 
 
 To Color Sky Blue 533 
 
 To Color Yellow 533 
 
 To Color Brown 533 
 
 To Color Black 534, 535 
 
 To Color Crimson 534 
 
 To Color Claret 535 
 
 To Dye Furs 535 
 
 To Bleach Goods 534 
 
 Walnut Bark as a Dye 532 
 
 Economics for the House 
 
 Care of Wooden Water Pails 527 
 
 Care of Dish Cloths and Towels 527 
 
 Care of Kid Shoes and Boots 529 
 
 Cement for Aquarium 530 
 
 Cement for Cracks in Stores 528 
 
 Cracks in Stove Pipes 529 
 
 Furniture Varnish, How to Make 527 
 
 Indelible Ink, How to Make 528 
 
 Indelible Ink, How to Make No. 2 528 
 
 Polish, Hardwood Floor 54;5 
 
 To Brighten Matting 524 
 
 To Brighten Oil Cloth 524 
 
INDEX 
 
 593 
 
 Economics for the House — Continued. 
 
 To Clean Grease from Carpets 524 
 
 To Clean Felt Hats 528 
 
 To Clean Mica 529 
 
 To Clean Kid Gloves 527 
 
 To Clean Paint 524 
 
 To Keep Glue Liquid 527 
 
 To Keep Plaster Casts 530 
 
 To Make Mucilage for Labels 529 
 
 To Polish Brass 526 
 
 To Polish Copper 526 
 
 To Polish Glass 526 
 
 To Polish Nickel-Plated Ware 526 
 
 To PoHsh Silver 526, 529 
 
 To Polish Tin 526 
 
 To Regulate Clocks 530 
 
 To Remove Grease from Glass 524 
 
 To Remove Ice from Windows 529 
 
 To Remove Rust from Steel 526, 528 
 
 To Remove Mildew Stains 524 
 
 To Remove Stains from China 526 
 
 To Remove Stains from Marble 525 
 
 To Restore Color 525 
 
 To Restore Color in Fabric 525 
 
 To Restore Furniture 525 
 
 To Restore Gilt Frames 525 
 
 To Rub Up Woodwork 527 
 
 To Stiffen Crepe Veils 528 
 
 To Strengthen Glassware 526 
 
 To Treat Canned Goods 527 
 
 To Treat New Iron Ware 527 
 
 To Scour Knives 526 
 
 To Wash Corsets \.. 528 
 
 To Wash Feather Pillows 525 
 
 To Japan Tea Trays 530 
 
 To Keep Moths Out of Carpets 529 
 
 Sensible Way to Dust 529 
 
 Eggs and Omelets 
 
 Eggs, a la Havana 191 
 
 Eggs, a la Mode 192 
 
 Eggs, Atlantic City Style 199 
 
 Eggs, Baked with Asparagus 191 
 
 Eggs, with Celery 199 
 
 Eggs, Colorado Style 200 
 
 Eggs, Columbus 197 
 
 Eggs, Cooked without Boiling 188 
 
 Eggs, Creamed, Royal 194 
 
 Eggs, Creamed, No. 2 195 
 
 rCggs, Deviled 19 r 
 
 Eggs, Deviled, No. 2 200 
 
 Eggs, Baked 192 
 
 Eggs and Omelets — Continued. 
 
 Eggs, Dropped 192 
 
 Egg Butter igi 
 
 Egg Pastel 192 
 
 Egg Salmagundi 195 
 
 Eggs, Served in Cups 191 
 
 Eggs and Bacon 199 
 
 Egg Toast 196 
 
 Eggs, en Marinade, French Style 191 
 
 Eggs, Escalfados, Spanish Style 198 
 
 Eggs, Fondu, Canadian Style 193 
 
 Eggs, Fondu au Gratin, Canadian Style 196 
 
 Eggs, Fricasseed 195 
 
 Eggs, Fried 194 
 
 Eggs, Fried, with Tomatoes 195 
 
 Eggs, Hard-boiled, Served Cold 193 
 
 Eggs, Hard-boiled and Giblet Sauce.. 193 
 
 Eggs, How to Preserve for Winter Use 1S7 
 
 Eggs, How to Test, Good and Bad 187 
 
 Eggs, Hungarian Style 193 
 
 Eggs, Maitre d'Hotel 192 
 
 Eggs, Mejidos, Spanish 193 
 
 Eggs, Moonshine ig6 
 
 Eggs, Nuremburg Style 199 
 
 Eggs, on Toast 196 
 
 Eggs, Pickled 194 
 
 Eggs, Pickled, No. 2 194 
 
 Eggs, Poached, Spanish Style 197 
 
 Eggs, Potted 195 
 
 Eggs, Revueltos, French 192 
 
 Eggs, Rissoles with Ham 193 
 
 Eggs, Scrambled 197 
 
 Eggs, Soft-boiled 188 
 
 Eggs, Spanish Style 197 
 
 Eggs, Steamed 188 
 
 Eggs, Stuffed, a la Hot Springs 200 
 
 Eggs, Sunshine 196 
 
 Eggs, Swiss Style 197 
 
 Eggs, to Preserve (Method No. i) 187 
 
 Eggs, to Preserve (Method No. 21 1S8 
 
 Eggs, to Preserve (Method No. 3) 188 
 
 Eggs, with Brown Sauce 195 
 
 Eggs with Onion 199 
 
 Egg-Omelet 19S 
 
 Omelet, a la Poulard, French 198 
 
 Omelet, Rum 198 
 
 Omelet Souffle 194 
 
 Omelet, Spanish 194 
 
 General Remarks 187 
 
 Tortilla,' Sweetmeat 196 
 
 Tortilla, with French Beans 199 
 
 Tortilla, with Parsley 198 
 
594 
 
 INDEX 
 
 Farinaceous Dishes (See p. 466.) 
 
 Fish and Shell Fish 
 
 A Brain Food 73 
 
 Baked Fish, with Oyster Dressing 86 
 
 Bass, Baked 79 
 
 Bass, Fried with Bacon 75 
 
 Brook Trout 73 
 
 Brook Trout, Angler Style 433 
 
 Cod, Boiled, Cream Sauce 76 
 
 Cod, Cutlets of 81 
 
 Cod, Fresh, Baked 75 
 
 Codfish, Fresh, Creamed 83 
 
 Codfish, Picked 82 
 
 Codfish, Salt, Creamed 83 
 
 Codfish, Baked 82 
 
 Codfish and Potatoes, Baked 82 
 
 Codfish Fritters 86 
 
 Cod-Roe, on Toast 83 
 
 Cod Sounds and Tongues 86 
 
 Delicious Lenten Dish 87 
 
 Eels, Broiled 82 
 
 Eels, Fried 81 
 
 Eels, Stewed 82 
 
 Finnan Haddie, a la Delmonico 86 
 
 Finnan Haddie, Creamed 83, 205 
 
 Finnan Haddie, Fried 79 
 
 Fish Balls 84 
 
 Fish, Baked in Scales 432 
 
 Fish Cakes 85 
 
 Fish Cakes, No. 2 86 
 
 Fish Chowder 83 
 
 Fish Chowder, Boston Style 84 
 
 Fish Croquettes 85 
 
 Fish Croquettes, No. 2 85 
 
 Fish Cutlets 82 
 
 Fish Fritters 84 
 
 Fish Steaks, fried 83 
 
 Fish Turbot 81 
 
 Fish Turbot, No. 2 81 
 
 Fish Turbot, No. 3 87 
 
 Flounders, Boiled 79 
 
 Force Meat for Baked Fish 74 
 
 Haddock, Baked 73 
 
 Halibut, Boiled 79 
 
 Halibut Timbale 85 
 
 Herring, Scalloped 87 
 
 How to Cure and Smoke Fish 88 
 
 Mackerel, Fresh, Boiled 74 
 
 Mackerel, Salt, Boiled 74 
 
 Mackerel, Salt, Broiled 88 
 
 Panada for Fish 85 
 
 Fish and Shell Fish — Continued. 
 
 Perch, Fried 80 
 
 Pickerel, Baked, Oyster Sauce 74 
 
 Pike, Baked 76 
 
 Pike, Baked, No. 2 76 
 
 Red Herring 80 
 
 Roe of Shad 204 
 
 Salmon Entree 77 
 
 Salmon, Boiled 76 
 
 Salmon, Broiled 76 
 
 Salmon, Creamed 78 
 
 Salmon Cutlets 80 
 
 Salmon, Steamed 78 
 
 Salmon Mold 87 
 
 Salmon, Molded 78 
 
 Salmon, Scalloped 77 
 
 Salmon, Scalloped, No. 2 77 
 
 Salmon Turbot 77 
 
 Sardines, Broiled 80 
 
 Shad, Baked 78 
 
 Shad, Broiled 78 
 
 Shad, Planked, Baked 78 
 
 Shad Roe, Fried 87 
 
 Spanish, Cod 79 
 
 Smelts, Fried 75 
 
 Sturgeon, Boiled 74 
 
 To Cure and Smoke 88 
 
 Turbot 81, 87 
 
 Whitefish, Salt, with Cream Sauce 88 
 
 Whitefish, Baked 74 
 
 Shell Fish 
 
 Clam Bake (See Chap. "Camping Out") 
 
 Clam Chowder loi 
 
 Clam Fritters 100 
 
 Clams, Little Neck 99 
 
 Clams on Toast 100, 209 
 
 Clams, Roasted 100 
 
 Clams, Steamed 99 
 
 Crab Croquettes 98 
 
 Crabs, Deviled 99 
 
 Crab Farcie 99 
 
 Crab, Minced 209 
 
 Crab, Potted 98 
 
 Crab Scallops 99 
 
 Crabs, Soft-shell, Broiled 98 
 
 Crabs, Soft-shell, Fried 98 
 
 Frogs' Legs, Broiled loi 
 
 Frogs' Legs, Fricasseed 102 
 
 Frogs' Legs, Fried 102 
 
 Frogs' Legs, Stewed 102 
 
 How to Cook 89 
 
 Lobster, a la Atlantic City 96 
 
INDEX 
 
 595 
 
 PAGE 
 
 Shell Fish — Continued. 
 
 Lobster, a la Nantes 205 
 
 Lobster, Boiled 95 
 
 Lobster, Creamed 96 
 
 Lobster Croquettes 97 
 
 Lobster Farcie 97 
 
 Lobster, Newport Style 95 
 
 Lobster Patties 97 
 
 Lobster, Sauce for 96 
 
 Lobster Sausages 97 
 
 Lobster, Served Cold 97 
 
 Lobster Stew 96 
 
 Mussels, Boiled 98 
 
 Oysters, Baltimore-French Style 92 
 
 Oysters, Broiled, Philadelphia Style. . . 90 
 
 Oysters, Broiled, Plain 92 
 
 Oyster Chowder 91 
 
 Oysters, Creamed, on Toast 93 
 
 Oysters, Creamed, No. 2 93, 206 
 
 Oyster Croquettes . 91 
 
 Oysters, Curried 92 
 
 Oysters, Fried, Mother's Recipe for. . . 90 
 
 Oysters, Fried, No. 2 90 
 
 Oysters, Italian Style 93 
 
 Oysters, Mock 94 
 
 Oysters, Pan Roast 204 
 
 Oyster Pancakes 92 
 
 Oyster Patties 90 
 
 Oyster Patties, No. 2 91 
 
 Oyster Pie. Boston Style 94 
 
 Oyster Rarebit 101 
 
 Oysters, Roast 91 
 
 Oyster Rolls 91 
 
 Oyster Sautes 204 
 
 Oysters, Scalloped 92, 205 
 
 Oyster Scup (See "Meat Soups") 
 
 Oysters, Steamed 91 
 
 Oyster Stew, Milk or Cream 93, 204 
 
 Oyster Stew, Plain 93 
 
 Oyster Toast loi 
 
 Oysters with Macaroni loi 
 
 Shrimps, a la New York 206 
 
 Shrimps, Creamed 100 
 
 Shrimps, Creamed, on Toast 100 
 
 Shrimps with Thick Sauce 100 
 
 Terrapin, Diamond-back 95 
 
 Terrapin Steak 95 
 
 Terrapin, Stewed 94 
 
 Terrapin, Stewed with Cream 95 
 
 When in Season 89 
 
 Fish Sauces 4^4 
 
 Frostings for Cakes (See "Icings") 
 
 Fresh Fruits and How to Serve Them 
 
 Apples 449 
 
 Apple Dainty 447 
 
 Apple Foam 331 
 
 Banana Dessert 449 
 
 Banana Snowball 327 
 
 Bananas and Lemon Juice 330 
 
 Cantaloupe, How Served 332 
 
 Chestnuts Crystallized with Caramel. . 450 
 
 Chilled Watermelon '. 444 
 
 Creain of Cherries 446 
 
 Crystallized Oranges 449 
 
 Crystallized Lemons 449 
 
 Currants, Iced 447 
 
 Date Cream 338 
 
 Figs, as a Dessert 448 
 
 Fresh Raspberry Compote 448 
 
 Fresh Strawberry Compote 844 
 
 Frosted Oranges 3 14 
 
 Fruit Glace 450 
 
 Fruit Mold 322 
 
 Fruit Salad, Spanish 324 
 
 Fruit Salad, Cuba Style 332 
 
 Grapes 445 
 
 Grape Fruit Served in Basket 445 
 
 Grapes, Iced 448 
 
 Mixed Fruits 445 
 
 Molded Oranges 446 
 
 Molded Prunes 330 
 
 Muskmelons 446 
 
 Nuts and Raisins 446 
 
 Orange Compote 448 
 
 Oranges in Fancy Shapes 448 
 
 Orange Meringue 336 
 
 Orange Salad 447 
 
 Oranges, Sliced 449 
 
 Oranges and Strawberries in Basket. . . 445 
 
 Peaches, a Dessert of 449 
 
 Peaches and Cream 446 
 
 Pears 445 
 
 Pineapple Dessert 445. 33^ 
 
 Pineapples for the Table 447 
 
 Plums 444 
 
 Raisins 445 
 
 Raspberries, Iced 447 
 
 Strawberries au Naturel 444 
 
 Strawberries au Naturel, No. 2 444 
 
 Strawberry Float 314 
 
 Strawberries with Cream 447 
 
 Strawberry SoufHe 335 
 
596 
 
 INDEX 
 
 Fresh Fruits and How to Serve Them — 
 Continued. 
 
 Stuffed Dates 449 
 
 Stuffed Dates, No. 2 450 
 
 Stuffed Prunes 449 
 
 To Preserve Apples for Winter Use . . . 444 
 To Preserve Grapes for Winter Use. . . 444 
 Watermelon, au Natural 449 
 
 Game and Poultry 103 
 
 Garnishings 
 
 Carrots as a Garnish 424 
 
 Green Peas as a Garnish 424 
 
 Ham as a Garnish 424 
 
 Olives as a Garnish 424 
 
 Turnips as a Garnish 424 
 
 To Garnish Puddings 425 
 
 To Garnish Salads 425 
 
 Home, The 520 
 
 homekeeping not housekeeping 438 
 
 Household Hints 
 
 Avoid Metal Utensils 536 
 
 Deodorizer, A 536 
 
 Papering Walls 536 
 
 To Clean Vinegar Cruets 536 
 
 To Crystallize Grasses 536 
 
 To Escape from a Burning House .... 535 
 
 To Grease a Griddle 536 
 
 To Make Sweeping Caps 536 
 
 To Keep Lamp Chimneys Clean 535 
 
 To Remove Putty from Old Windows. 535 
 
 Varied Uses of Lemon 536 
 
 Ick-Cream and Ices 
 
 Are Ices Healthful?. 
 
 339 
 
 Flavorings, Convenient and Inexpensive 350 
 
 General Directions for Making 339 
 
 Frozen Bananas 348 
 
 Frozen Fruits, Mixed 349 
 
 Frozen Oatmeal Flakes 349 
 
 Frozen Peaches J348 
 
 Frozen Pineapple Custard 348 
 
 Frozen Tutti Frutti 348 
 
 Ice-Cream, Baked Apple 342 
 
 Ice-Cream, Bohemian 341 
 
 Ice-Cream, Brick 341 
 
 Ice-Cream, Cherry 341 
 
 Ice-Cream, Chocolate 340 
 
 Ice-Cream, Chocolate Cream 342 
 
 Ice-Cream, Coffee 340 
 
 Ice-Cream, Crushed Fruit 342 
 
 Ice-Cream and lens— Continued. 
 
 Ice-Cream, Ginger 341 
 
 Ice-Cream, (Paris Exposition Recipe). 342 
 
 Ice-Cream, Pistachio 340 
 
 Ice-Cream, Raspberry 341 
 
 Ice-Cream, Strawberry 340 
 
 Ice Vanilla 339 
 
 Ice, without Cooking 339 
 
 Ice without Eggs 339 
 
 Ices, Apricot 342 
 
 Ices, Cherry 345 
 
 Ices, Currant 345 
 
 Ices, Grape 345 
 
 Ices, Lemon 345 
 
 Nesselrode Pudding 347 
 
 Pineapple, Iced 349 
 
 Pineapple Julep 350 
 
 Sherbet, Coffee 346 
 
 Sherbet, Fruit 346 
 
 Sherbet, Grape 347 
 
 Sherbet, Lemon, No. i 346 
 
 Sherbet, Lemon, No. 2 346 
 
 Sherbet, Milk 345, 372 
 
 Sherbet, Orange 346 
 
 Sherbet, Pineapple 345 
 
 Sherbet, Pineapple and Orange 350 
 
 Sherbet, Raspberry 346 
 
 Sherbet, Strawberry 347 
 
 Sherbet, Turkish 347 
 
 Souffle, a la Vanilla < 347 
 
 Souffle, Charlotte Russe, Frozen 348 
 
 Souffle, Frozen 349 
 
 Souffle, Ice-Cream 348 
 
 Icings 
 
 How to Make 232 
 
 How to Ornament Cake 232 
 
 Sugar to Clarify 352 
 
 Sugar to Color 351 
 
 Sugar to Flavor 352 
 
 Icing, Boiled 232 
 
 Icing, Chocolate 233 
 
 Icing, Chocolate and White 233 
 
 Icing, Cocoa 233 
 
 Icing, Date 232 
 
 Icing, Fig 232 
 
 Icing, Glace 239 
 
 Icing, Lemon 233 
 
 Icing, Maple Sugar 234 
 
 Icing, Plain 232 
 
 Icing, Raisin 232 
 
 Icing, Vanilla 233 
 
INDEX 
 
 597 
 
 PAGE 
 
 Infants 
 
 How to Feed Them 55i 
 
 What to Feed Them 55i 
 
 Artificial Milk 55i 
 
 Drainage 553 
 
 Happiness of Children 553 
 
 Home of Childhood, The 5 53 
 
 Milk to Resemble Mother's 55i 
 
 Nurserj-, The 552 
 
 Nursery Walls 553 
 
 Ventilation 552 
 
 White Rubber Nipples, Danger of 552 
 
 Kitchen, The 520 
 
 Ko-NUT 464 
 
 Laundry, The 
 
 To Clean Gold and Silver Braid 
 
 To Prevent Rust on Flat Irons 
 
 To Remove Ink and Rust from Cotton 
 To Remove Ink and Rust from Linen. 
 
 To Remove Stains from Cotton 
 
 To Remove Stains from Linen 
 
 To Wash Cotton Clothes 
 
 To Wash Flannels 
 
 To Wash Corsets 
 
 To Wash Feather Pillows 
 
 To Wash Blankets 
 
 Soap, Soft, How to Make 
 
 Soap, Hard, How to Make Excellent. . 
 
 To Make Starch 
 
 Washing Fluid, How to Make 
 
 Meats 
 
 Beef, Boiled, \%'ith Cabbage 
 
 Beef Brain, Fried 
 
 Beef, Corned 
 
 Beef Croquettes 
 
 Beef, Dried, with Cream, No. i . 
 Beef, Dried, with Cream, No. 2 . 
 
 Beef, Dried, and Eggs 
 
 Beef, Filet of. Larded 
 
 Beef for Winter L'se 
 
 Beef Heart, Stuffed 
 
 Beef, How to Roast, No. i . 
 
 Beef, How to Roast, No. 2. . . . 
 
 Beef Kidney, Stewed 
 
 Beef Kidney, Tortilla 
 
 Beef Kidney, with Mushrooms. 
 
 Beef Liver, Fried 
 
 Beef Liver, No. 2 
 
 Beef Loaf, No. i 
 
 128 
 
 522 
 522 
 
 522 
 522 
 522 
 522 
 521 
 522 
 523 
 525 
 523 
 523 
 523 
 522 
 
 124 
 
 123 
 
 124 
 
 ,136 
 126 
 
 130 
 
 210 
 
 124 
 413 
 
 127 
 
 123 
 124 
 
 129 
 130 
 
 131 
 127 
 
 129 
 125 
 
 PAGE 
 
 Meats Continued. 
 
 Beef Loaf, No. 2 128 
 
 Beef Patties, No. i 12S 
 
 Beef Patties, No. 2 1 28 
 
 Beef Pie, with Potato Crust 126 
 
 Beef Pot Roast 125 
 
 Beef Scrapple 30S 
 
 Beef, Spiced 126 
 
 Beef Stew, Irish 127 
 
 Beef Stew, Spanish Style 131 
 
 Beef, Tenderloin of, with Mushrooms. . 128 
 
 Beef, Tenderloin of, with Oysters 12S 
 
 Beef Tongue, Boiled 127 
 
 Beef Tongue, Cold 143 
 
 Beefsteak, Breakfast Dish of 130 
 
 Beefsteak, Broiled 123 
 
 Beefsteak, Curried 126 
 
 Beefsteak, Hamburger 129 
 
 Beefsteak, Rolled 125 
 
 Beefsteak, Smothered 127 
 
 Beefsteak, with Dressing 130 
 
 Beefsteak, with Onions, No. i 123 
 
 Beefsteak, with Onions, No. 2 125 
 
 Beefsteak, with Potatoes, Roasted .... 125 
 
 Calf's Brain, Fried 12S 
 
 Calf's Head 136 
 
 Calf's Liver, Baked 129 
 
 Calf's Liver and Mushrooms 210 
 
 Calf's Liver, Fried with Bacon 126 
 
 Veal Bondinettes 134 
 
 Veal Birds 144 
 
 Veal Cheese 135 
 
 Veal Cutlets, with Vermicelli 135 
 
 Veal, Entree of 136 
 
 Veal Loaf, No. i 134 
 
 Veal Loaf, No. 2 135 
 
 Veal, Loin of. Roast 135 
 
 Veal, Odd Bits of 131 
 
 Veal Oysters 134 
 
 Veal Pie, Baked 134 
 
 Veal Sweetbread Salad 213 
 
 Veal Sweetbreads, Stewed 209 
 
 Veal Sweetbreads, Creamed 202 
 
 Veal Sweetbread Croquettes, with 
 
 Mushrooms 133 
 
 Veal, Tripe Stew 143 
 
 Veal, with Oysters 136 
 
 Veal, with Yorkshire Pudding 144 
 
 Cornish Pastry- 144 
 
 Frozen Meat, How to Thaw 120 
 
 How to Broil 120, 123 
 
 How to Keep Meat 137 
 
598 
 
 INDEX 
 
 M.^ATs— Continued. 
 
 How to Keep Meat from Flies 120 
 
 How to Select Meat] 119 
 
 Lamb Salad 213 
 
 Lamb, Stewed 133 
 
 Meat Pie 130 
 
 Mutton, Breaded 132 
 
 Mutton Chops, Broiled 133 
 
 Mutton, Club Style 204 
 
 Mutton Patties 132 
 
 Mutton Pie 131 
 
 Mutton, Ragout of 132 
 
 Mutton, Roast 131 
 
 Mutton, Stewed, Irish 133 
 
 Meat and Fish Sauces 414 
 
 Pork 
 
 Pork Chops, Fried 138 
 
 Pork, for Winter Use 413 
 
 Pork, Ham and .Eggs, Fried 141 
 
 Pork, Ham, Boiled 141 
 
 Pork, Ham, Cold 143 
 
 Pork, Ham, Maryland, Baked 142 
 
 Pork, Ham, Tortilla of 143 
 
 Pork Head Cheese 143 
 
 Pork, Lard, to Try Out 120 
 
 Pork, Loin of. Roast 137 
 
 Pork, Pig's Cheek 138 
 
 Pork, Pig's Feet, Pickled 143 
 
 Pork, Pig, Roasted 142 
 
 Pork, Pigs in a Blanket S83 
 
 Pork, Saddle of. Roast 138 
 
 Pork, Salt, Equal to Fresh 137 
 
 Pork, Salt, Fried 137 
 
 Pork Sausage, Bologna 142 
 
 Pork Sausage, Cased 141 
 
 Pork Sausages, Country 141 
 
 Pork Sausage Croquettes 142 
 
 Pork Sausages, Frankfort, How to 
 
 Cook 141 
 
 Pork Sausages, Scrambled . 142 
 
 Pork Spare Ribs, Roast 138 
 
 Pork, Tenderloins of 138 
 
 Pork, to Cure Bacon 413 
 
 Pork, to Cure Hams 413 
 
 Time Required to Boil Meats 120 
 
 Time Required to Roast Meats 119 
 
 To Clarify Drippings 120 
 
 Meat and Fish Sauces 
 
 Aromatic Seasoning 423 
 
 Colorings for Gravies 423 
 
 Herbs for Winter 423 
 
 Meat and Fish Sauces — Continued. 
 
 Sauce Accompaniments for Meats 423 
 
 To Brown Butter 422 
 
 To Brown Flour 422 
 
 To Make Plain Mustard 422 
 
 To Make French Mustard 422 
 
 Sauce, Apple 421 
 
 Sauce, Astrakhan 421 
 
 Sauce, Bechamel 419 
 
 Sauce, Bechamel, White 416 
 
 Sauce, Blonde Fish 422 
 
 Sauce, Brown 416 
 
 Sauce, Butter 415 
 
 Sauce, Caper 418 
 
 Sauce, Celery 419 
 
 Sauce, Chutney 419 
 
 Sauce, Cider Apple 421 
 
 Sauce, Cranberry 415 
 
 Sauce, Cream 414 
 
 Sauce, Curry 415 
 
 Sauce, Curry-Powder 417 
 
 Sauce, Drawn Butter 414 
 
 Sauce, Egg 418 
 
 Sauce, Egg, No. 2 418 
 
 Sauce, Fish, Sour 422 
 
 Sauce, Game 420 
 
 Sauce, Garibaldi 419 
 
 Sauce, German 416 
 
 Sauce, Giblet 414 
 
 Sauce, Governor 420 
 
 Sauce, Herb 415 
 
 Sauce, Hollandaise 419 
 
 Sauce, Horseradish 420 
 
 Sauce, Horseradish, No. 2 421 
 
 Sauce, Horseradish, No. 3 421 
 
 Sauce, Lobster 421 
 
 Sauce, Mint 416 
 
 Sauce, Mushroom 417 
 
 Sauce, Mushroom, No. 2 418 
 
 Sauce, Onion 420 
 
 Sauce, Orange, Pickle of 420 
 
 Sauce, Oyster 415 
 
 Sauce, Russian 420 
 
 Sauce, Salmon 416 
 
 Sauce, Shallot 418 
 
 Sauce, Tomato 4^6 
 
 Sauce, Tartar 4^7 
 
 Sauce, Tartar, No. 2 4i7 
 
 Sauce, Tart Beef 41? 
 
 Sauce, White 418 
 
 Nourishing Properties of Various Foods 439 
 
INDEX 
 
 599 
 
 Nuisances About the House 
 
 Bed-Bug Exterminator 581 
 
 Bed-Bug Exterminator, No. 2 581 
 
 To Destroy Moths 58 1 
 
 To Keep Moths Out of Carpets 529 
 
 To Kill Cockroaches 581 
 
 To Kill Cockroaches, No. 2 581 
 
 To Treat Rats and Mice 581 
 
 Nuts and How to Use Them 
 
 Almond Candy 354 
 
 Almond Pudding 476 
 
 Almonds, Salted 322 
 
 Brazil Nuts, Pralines 357 
 
 Bromose 483 
 
 Chestnuts, Crj'stallized 450 
 
 ChestnutCroquettes 483 
 
 Chestnuts, Dessert of 322 
 
 Chestnut Salad 484 
 
 Com Pudding 482 
 
 Fruit and Nut Cocoa 483 
 
 Hard Sauce of Nuts 481 
 
 Hazel Nut Cakes 481 
 
 Hazel Nut Tarts 482 
 
 Nut Ambrosia 483 
 
 Nut Butter Sandwiches 478 
 
 Nut Bread 482 
 
 Nut Candy 353 
 
 Nuts, Candied 357 
 
 Nut Corn Pudding 482 
 
 Nut Croquettes 476 
 
 Nut Loaf 475 
 
 Nut Loaf, No. 2 475 
 
 Nut Mold 322 
 
 Nut Sauce 481 
 
 Nut Sandwiches 482 
 
 Nut Soup 476 
 
 Nut Soup, No. 2 476 
 
 Peanut Beans 476 
 
 Peanut Butter Sandwiches 482 
 
 Peanut Pound Cake 478 
 
 Pressed Protose Loaf 477 
 
 Protose 483 
 
 Protose Chops 481 
 
 Protose Roast with Brown Gravy 477 
 
 Salted Almonds 478, 483 
 
 Salted Peanuts 478 
 
 Salted Pistachio Nuts 478 
 
 Soup Stock, Nut 483 
 
 Sour Salad Dressing for Nuts 477 
 
 Walnut Dessert 477 
 
 Walnut Salad 512, 513 
 
 Parties for Children 
 
 Birthday Cakes 278 
 
 Brownies 278 
 
 Cinderella Cakes 278 
 
 Colonial Hats 582 
 
 Consomme, St. Valentine 583 
 
 Egg Nests on Toast 583 
 
 Favors 28 
 
 Hen's Nest 333 
 
 Little Pigs in Blankets 5S3 
 
 Marguerites 267 
 
 Nougat Candy 356 
 
 Nut Cartoons 582 
 
 Olives, a la Natural History 583 
 
 Turtle Sandwiches 174 
 
 Shredded Wheat Baskets with Fruit. . . 334 
 
 Stuflfed Dates 450 
 
 Pastry, Pies and Tarts 
 
 General Remarks 217 
 
 Gloss on Pie Crust 218 
 
 Good Pastry, How to Make 217 
 
 Odds and Ends of Pie Crust 218 
 
 Oven, Temperature of 217 
 
 Puff Paste, How to Make 218 
 
 Puff Paste, No. 2 219 
 
 Puff Paste, Fine 219 
 
 Substitute for Lard 218 
 
 Pies 
 
 Pie, Apple and Raisin 220 
 
 Pie, Apple Custard 222 
 
 Pie, Apple, Old-Fashioned 221 
 
 Pie, Apricot Custard 222 
 
 Pie, Banana Cream 222 
 
 Pie, Blackberry 223 
 
 Pie, Butterfly 229 
 
 Pie, Cheese 229 
 
 Pie, CherrA 222 
 
 Pie, Chocolate Cream 224 
 
 Pie, Cocoanut Cream 222 
 
 Pie, Crab Apple Marmalade 223 
 
 Pie, Cream 228 
 
 Pie, Cream Prune 222 
 
 Pie, Currant 223 
 
 Pie, Custard 227 
 
 Pie. Custard, No. 2 227 
 
 Pie, Date 225 
 
 Pie, Deep Apple 221 
 
 Pie, Deep Plum 221 
 
 Pie, Egg Mincemeat 228 
 
 Pie, English Apple 221 
 
 Pie, Gooseberry 227 
 
600 
 
 INDEX 
 
 Pies — Con tin ued. 
 
 Pie, Grape Marmalade 223 
 
 Pie, Green Apple 221 
 
 Pie, Green Grape 223 
 
 Pie, Huckleberry 223 
 
 Pie, Lemon, Plain 223 
 
 Pie, Lemon, No. 2 224 
 
 Pie, Lemon, No. 3 224 
 
 Pie, Lemon, Sliced 224 
 
 Pie, Marlborough 226 
 
 Pie, Mince 227 
 
 Pie, Mince, No. 2 228 
 
 Pie, Mince, No. 3 228 
 
 Pie, Mock Mince 226 
 
 Pie, Mock Cherry 226 
 
 Pie, New England Apple 22 1 
 
 Pie, Old-Fashioned Apple 221 
 
 Pie, Peach 226 
 
 Pie, Peach, Creamed 219 
 
 Pie, Pineapple 224 
 
 Pie, Plum 226 
 
 Pie, Potato 220 
 
 Pie, Pumpkin 225 
 
 Pie, Prune 225 
 
 Pie, Raisin 219 
 
 Pie, Raspberry and Currant 220 
 
 Pie, Rhubarb 226 
 
 Pie, Rhubarb Stewed 227 
 
 Pie, Sliced Lemon 224 
 
 Pie, Squash 725 
 
 Pie, Strawberry 220 
 
 Pie, Vinegar 226 
 
 Tarts 
 
 Apple Cheesecakes 230 
 
 Custard Tartlets 228 
 
 English Cheesecakes 230 
 
 French 224 
 
 Gooseberry Pur^e 230 
 
 Green Gooseberry 230 
 
 Meringue 229 
 
 Neapolitainoes 230 
 
 Sand 230 
 
 Turnovers, Raspberry 229 
 
 Turnovers, Cherry 229 
 
 Turnovers, Gooseberry 229 
 
 Puffs, O range 220 
 
 Pickles, Vinkgars and Brines 
 
 General Remarks 398 
 
 Cucumbers for Winter Use 398 
 
 Cucumbers for Summer Use 398 
 
 Cucumbers, Spiced 398 
 
 Apples, Sweet 403 
 
 Pickles 
 
 Beans 405 
 
 Beets 402 
 
 Butternuts 408 
 
 Cabbage, Sour 405 
 
 Cabbage, Sweet 405 
 
 Cantaloupe, Sweet 403 
 
 Cauliflower 406 
 
 Cherries 401 
 
 Chow-Chow 406 
 
 Crab Apple 403 
 
 Cucumber, Ripe, Sour 399 
 
 Cucumber, Ripe, Sweet 399 
 
 Cucumber, Green, Sweet 399 
 
 Cucumber, Spiced, No. 2 400 
 
 Dill 405 
 
 Eggs 407 
 
 English Bear 406 
 
 East India 402 
 
 Melon Mangoes 405 
 
 Mixed, French Style 400 
 
 Mixed, Sweet 400 
 
 Mixed, with Dressing 400 
 
 Mother's 406 
 
 Mustard, English Mixed 400 
 
 Mustard, Plain 401 
 
 Mustard, No. 2 401 
 
 Mushrooms 408 
 
 Onions 403 
 
 Onions and Cucumbers .....' 408 
 
 Oysters 408 
 
 Peaches to Peel 403 
 
 Peaches, Sweet 402 
 
 Pears, Sweet 403 
 
 Pepper Mangoes 405 
 
 Piccalilli 407 
 
 Piccalilli, No. 2 407 
 
 Summer 405 
 
 Tomato, Green, Sour 404 
 
 Tomato, Green, Sweet 404 
 
 Tomato, Ripe, Sour 404 
 
 Tomato, R,ipe, Sweet 404 
 
 Walnuts 407 
 
 Watermelon Rinds 402 
 
 Vinegars 
 
 How to Make 408 
 
 Beer 409 
 
 Cherry 410 
 
 Cider 409 
 
 Economical 410 
 
 Home-Made 409 
 
 Honey 409 
 
INDEX 
 
 601 
 
 Vinegars — Continued. 
 
 Hf rseradish 410 
 
 Maple Sugar 410 
 
 Raspberry- 410 
 
 Sorghum 409 
 
 Spiced 410 
 
 Tarragon 409 
 
 Pickle or Brine 
 
 To Cure Bacon 413 
 
 To Cure Beef 413 
 
 To Cure Hams 413 
 
 To Cure Tongue 413 
 
 To Preser\'e Beef 413 
 
 To Salt Pork 413 
 
 Poultry and Game 103 
 
 Birds, Broiled 432 
 
 Birds, Reed 112 
 
 Birds, Snow 112 
 
 Birds, Small, Roast 114 
 
 Capon 118 
 
 Chicken, Baked 108 
 
 Chicken, Broiled. iii 
 
 Chicken, Creamed 210 
 
 Chicken Croquettes iii 
 
 Chicken, Curried 112 
 
 Chicken, Fried (New England Style). . no 
 Chicken, Fried, with Com Dodgers... . 112 
 
 Chicken Goulash no 
 
 Chicken (Italian Style) 109 
 
 Chicken Patties in 
 
 Chicken, Pickled .' no 
 
 Chicken Pie io3 
 
 Chicken Pie, No. 2 108 
 
 Chicken, Potted 109 
 
 Chicken, Pressed log 
 
 Chicken Salad 214 
 
 Chicken, Scalloped no 
 
 Chicken, Stewed in 
 
 Chicken Stew, with Biscuit 112 
 
 Chicken, with Mushrooms 109 
 
 Chicken, Stewed, with Salt Pork 108 
 
 Duck and Green Peas 118 
 
 Duck, Braised 118 
 
 Duck, Mock 114 
 
 Duck, Tame, Roast 117 
 
 Duck, Tame, Stuffing for 104 
 
 Force Meat Balls 104 
 
 Fowl, Guinea, Roasted 113 
 
 Fowl, Old, to Roast 108 
 
 Game Pie 115 
 
 General Remarks 103 
 
 Poultry and Game — Continued. 
 
 Goose, Jellied 107 
 
 Goose, Roast 107 
 
 Goose, Stuffing for 104 
 
 Grouse, Stewed 432 
 
 Hare, Belgian, How to Dress 116 
 
 Hare, Fricasseed 117 
 
 Hare, Roast 117 
 
 Hare, Stew 116 
 
 How to Dress Poultry 103 
 
 How to Select Poultry 103 
 
 Partridges, Roasted 113 
 
 Partridges, Roasted, No. 2 113 
 
 Partridges, Stewed 432 
 
 Pheasant 107 
 
 Pigeons, Roast 114 
 
 Pigeons, Stewed 432 
 
 Quails on Toast 113 
 
 Quails, Roasted 114 
 
 Quails, Roasted, No. 2 114 
 
 Quails, Stewed 114 
 
 Rabbits 116 
 
 Rabbit Pie n7 
 
 Sage Dressing 104 
 
 Squirrel nS 
 
 Squirrel, Broiled or Stewed ii3 
 
 Turkey, Boiled, Oyster Sauce 106 
 
 Turkey, Boned 106 
 
 Turkey, Braised 106 
 
 Turkey, Roast, Chestnut Dressing. . . . 105 
 
 Turkey, Roast, Oyster Dressing 104 
 
 Turkey, Roast, Plain 105 
 
 Turkey, Roast, with Sausages 106 
 
 Venison Haimch 115 
 
 Venison, Roast 115 
 
 Venison Steak 115 
 
 Preser\-es, Spiced Fruits, Jellies and Ja>is 
 
 Butter, Apple 381 
 
 Butter, Cherry 382 
 
 Butter, Lemon 381 
 
 Butter, Peach 382 
 
 Butter, Plum 382 
 
 Consen.-e, Fig 379 
 
 Conser\'e, Roses 380 
 
 Currant Compote, for Winter Use 381 
 
 Ginger Pears 380 
 
 Jam, Currant 383 
 
 Jam, Damson 384 
 
 Jam, Date 383 
 
 Jam, Fig 384 
 
 Jam. Grape 385 
 
602 
 
 INDEX 
 
 Preserves, Spiced Fruits, Jellies and Jams 
 — Continued. 
 
 fam, Green Gage 384 
 
 fam, Orange 383 
 
 fam, Raisin 383 
 
 fam, Rhubarb, Green 384 
 
 fam, Rhubarb, Ripe 385 
 
 fam. Strawberry 384 
 
 Ij', How to Make 385 
 
 ly, Apple 385 
 
 ly, Aspic 387 
 
 ly, Astrakhan 386 
 
 ly, Crab-Apple 388 
 
 ly. Cranberry 387 
 
 ly, Currant 388 
 
 ly. Grape, Green 385 
 
 ly. Grape, Ripe 386 
 
 ly. Greening 386 
 
 ly, Iceland Moss, for Invalids 387 
 
 ly. Orange, No. i 387 
 
 ly. Orange, No. 2 388 
 
 ly. Peach 388 
 
 ly, Plum 388 
 
 ly. Quince 386 
 
 ly. Quince and Apple 386 
 
 ly. Raspberry 387 
 
 ly. Red Pepper 386 
 
 Marmalade, Apricot 389 
 
 Marmalade, Astrakhan 390 
 
 Marmalade, Grape 389 
 
 Marmalade, Lemon 389 
 
 Marmalade, Mixed 390 
 
 Marmalade, Orange, No. i 389 
 
 Marmalade, Orange, No. 2 389 
 
 Marmalade, Rhubarb 388 
 
 Marmalade, Tomato 389 
 
 Preserves, Berries, Whole 377 
 
 Preserves, California Prunes 378 
 
 Preserves, Cherries 378 
 
 Preserves, Citron 377 
 
 Preserves, Crab-Apple 375 
 
 Preserves, Egg Plums 378 
 
 Preserves, Fruit Juice 383 
 
 Preserves, Gooseberries, Red 379 
 
 Preserves, Gooseberries, Sun-preserved 379 
 
 Preserves, Grapes 380 
 
 Preserves, Lemon 381 
 
 Preserves, Nectarines 378 
 
 Preserves, Orange Peel 381 
 
 Preserves, Peaches 379 
 
 Preserves, Pears 377 
 
 Preserves, Pineapple 376 
 
 Preserves, Spiced Fruits, Jellies and Jams 
 — Continued. % 
 
 Preserves, Pippins 380 
 
 Preserves, Quince 376 
 
 Preserves, Quince and Apple 376 
 
 Preserves, Quince, Candied 376 
 
 Preserves, Strawberries 380 
 
 Preserves, Strawberries, Sun-preserved 380 
 
 Preserves, Tomato 379 
 
 Preserves, Tomato Figs 379 
 
 Preserves, Watermelon Rind 377 
 
 Spiced Currants 391 
 
 Spiced Gooseberries 391 
 
 Spiced Peaches 390 
 
 Spiced Plums 390 
 
 Spiced Tomatoes 390 
 
 Sugar, to clarify 375 
 
 Syrup, Currant 382 
 
 Syrup, Lemon 383 
 
 Syrup, Raspberry 382 
 
 Syrup, Strawberry 382 
 
 Puddings 279 
 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 Pudding 
 
 Agnew 299 
 
 Almond 284 
 
 Amber 295 
 
 Apple 292 
 
 Apple and Entire-wheat .... 287 
 
 Apple John, Old-fashioned . . 296 
 
 Apple, New Year's, Baked. . 302 
 
 Apple Slump 301 
 
 Bakewell 286 
 
 Bird's Nest 299 
 
 Blackberry Roll 296 
 
 Bread, a Fine 283 
 
 Bread, Delicious 283 
 
 Bread, Custard, No. i 283 
 
 Bread, Custard, No. 2 294 
 
 Brown Betty, No. i 301 
 
 Brown Betty, No. 2 302 
 
 Cereal, with Fruit 308 
 
 Cherry Roll 296 
 
 Chocolate 300 
 
 Chocolate Meringue 301 
 
 Christmas, Boiled 282 
 
 Christmas, Plain 282 
 
 Cobbler, Blueberry 297 
 
 Cobbler, Peach 295 
 
 Cocoanut, Cream 290 
 
 Cocoanut, Raisin 290 
 
 Corn 291 
 
 Cottage, No. i .• 284 
 
INDEX 
 
 603 
 
 Puddings — Continued. 
 
 Pudding, Cottage, No. 2 300 
 
 Pudding, Cracker, No. i 284 
 
 Pudding, Cracker, No. 2 284 
 
 Pudding, Currant 286 
 
 Pudding Currants, How to Clean 279 
 
 Pudding, Date, Boiled 297 
 
 Pudding, Damson 290 
 
 Pudding, Dumplings, Apple, Delicious 302 
 Pudding, Dumplings, Boiled Apple, 
 
 Grandmother's 298 
 
 Pudding, East India 292 
 
 Pudding, Economical 293 
 
 Pudding, Farina 288 
 
 Pudding, Farina Tart 287 
 
 Pudding, Fig 298, 469 
 
 Pudding, Fig, No. 2 298 
 
 Pudding, Fig, No. 3 298 
 
 Pudding, Florentine 282 
 
 Pudding, Fruit, Steamed, No. i 291 
 
 Pudding, Fruit, Steamed, No. 2 295 
 
 Pudding, Gooseberry 283 
 
 Pudding, Gooseberry, Green 283 
 
 Pudding, Graham 297 
 
 Pudding, Greening 297 
 
 Pudding, Health 297 
 
 Pudding, Holiday 280 
 
 Pudding, Hominy 285 
 
 Pudding, Huckleberry 293 
 
 Pudding, Indian, Boiled 292 
 
 Pudding, Indian, Fruit 292 
 
 Pudding, Indian Suet, Baked 292 
 
 Pudding, Lemon 284 
 
 Pudding, Marmalade 285 
 
 Pudding, Marrow 290 
 
 Pudding, Milton 288 
 
 Pudding, Minute, New England Style. 288 
 
 Pudding, Molasses 285 
 
 Pudding, Montreal 300 
 
 Pudding, Neapolitan Custard 289 
 
 Pudding, Nut 295 
 
 Pudding, Orange 285 
 
 Pudding, Peach Dried 297 
 
 Pudding Pineapple 294 
 
 Pudding, Plum 280 
 
 Pudding, Plum, Christmas 281 
 
 Pudding, Plum, English 2S1 
 
 Pudding, Plum, Suet 300 
 
 Pudding, Popcorn 280 
 
 Pudding, Prince Albert's 294 
 
 Pudding, Prune, No. i 299 
 
 Pudding, Prune, No. 2 299 
 
 Puddings — Continued. 
 
 Pudding, Raisin 293 
 
 Pudding, Raisins, How to Stone 280 
 
 Pudding, Rhubarb, No. i 288 
 
 Pudding, Rhubarb, No. 2 289 
 
 Pudding, Rice, No. i 286 
 
 Pudding, Rice, No. 2 286 
 
 Pudding, Rice, Grape 286 
 
 Pudding, Rice, Ground 287 
 
 Pudding, Rice, Lemon 287 
 
 Pudding, Roly-Poly, Apple, Orange or 
 
 Jam 294 
 
 Pudding, Rye 287 
 
 Pudding, Sago, Cream or Apple 291 
 
 Pudding, Sago, English 291 
 
 Pudding, Snitz Glose 302 
 
 Pudding, Snow 291 
 
 Pudding, Spice 296 
 
 Pudding, Suet 299 
 
 Pudding, Suet, How to Chop 280 
 
 Pudding, Sweet Potato 228 
 
 Pudding, Tapioca, Apple 290 
 
 Pudding, Tapioca, Baked 289 
 
 Pudding, Tapioca, Cream 289 
 
 Pudding, Thrifty 295 
 
 Pudding, Transparent 293 
 
 Pudding, Wheatlet for Luncheon 308 
 
 Pudding Sauces 303 
 
 Pudding Sauce, Arrowroot 305 
 
 Pudding Sauce, Apple Jelly 304 
 
 Pudding Sauce, Blueberry or Black- 
 berry 306 
 
 Pudding Sauce, Brandy, No. i. Rich. . 303 
 
 Pudding Sauce, Brandy, No. 2 304 
 
 Pudding Sauce, Brown 305 
 
 Pudding Sauce, Butter 306 
 
 Pudding Sauce, Cherry 306 
 
 Pudding Sauce, Chocolate 303 
 
 Pudding Sauce, Dumpling 305 
 
 Pudding Sauce, Egg 303 
 
 Pudding Sauce, Empress 306 
 
 Pudding Sauce. English Sweet 307 
 
 Pudding Sauce, Foaming 305 
 
 Pudding Sauce, Foamy, for Steamed 
 
 Puddings 307 
 
 Pudding Sauce, Fruit 306 
 
 Pudding Sauce, Hard : 304 
 
 Pudding Sauce, Lemon 307 
 
 Pudding Sauce, Orange 305 
 
 Pudding Sauce, Paris, for Sweet 
 Dumplings 306 
 
604 
 
 INDEX 
 
 Pudding Sauces — Continued. 
 
 Pudding Sauce, Plain 303 
 
 Pudding Sauce, Plum Pudding 304 
 
 Pudding Sauce, Spanish 306 
 
 Pudding Sauce, Strawberrj' 306 
 
 Pudding Sauce, Strawberry, Cold 306 
 
 Pudding Sauce, Transparent, for Frit- 
 ters 305 
 
 Pudding Sauce, Vanilla 304 
 
 Pudding Sauce, Vanilla Cream. 303 
 
 Pudding Sauce. Wine 304 
 
 Relishes and Catsups 426 
 
 Chili Sauce 429 
 
 Chili Sauce, No. 2 429 
 
 Chow-Chow 406 
 
 Crab- Apple Catsup , 430 
 
 Cucumber Catsup 430 
 
 Cucumber Catsup, No. 2 430 
 
 Currant Catsup T 430 
 
 East India Pickle 402 
 
 Gooseberry Catsup 430 
 
 Grape Catsup 429 
 
 Grape Catsup, No. 2 430 
 
 India Relish 426 
 
 Piccalilli 407 
 
 Plum Catsup 430 
 
 Tomato Catsup 429 
 
 Tomato Catsup, No. 2 429 
 
 Tomato Catsup, No. 3 429 
 
 Tomato Chutney 426 
 
 Tomato Soy, Green 426 
 
 Tomato Soy, Ripe 426 
 
 Remedies for Prevalent Disorders 
 
 Abscess '. 563 
 
 Antidote for Poisoning 555 
 
 Blackberry Syrup for Loose Bowels ... 559 
 
 Blood Purifier 558 
 
 Bunions 557 
 
 Cancer, External 557 
 
 Cancer, Internal 557 
 
 Care of the Ears 559 
 
 Catarrh 564, 565 
 
 Caution 556 
 
 Choking 557 
 
 Cholera Infantum 557 
 
 Cholera Infantum, No. 2 560 
 
 Colic 563 
 
 Cramp in Bathing 556 
 
 Cramp in the Leg 5 56 
 
 Croup 560 
 
 Remedies for Prevalent Disorders — 
 Continued. 
 
 Cough Cure, Sure 565 
 
 Cough Syrup 565 
 
 Dropsy 559 
 
 Felon Cure 558 
 
 Felon Cure, No 2 558 
 
 Foreign Body in the Eye 560 
 
 Good Cathartic 561 
 
 Good Way to Take Castor Oil 559 
 
 Gumboil 564 
 
 Hiccough Cure, for a Grown Person. . . 554 
 
 Hiccough Cure, for Children 555 
 
 Hiccough Cure, No. 2 555 
 
 Nose Bleed 556 
 
 Nose Bleed, No. 2 563 
 
 Nightmare 563 
 
 Palpitation of the Heart 562 
 
 Quinsy 562 
 
 Relief for Cholera 558 
 
 Scrofula 562 
 
 Simple Remedy to Break up a Cold. . . 554 
 
 Sprain Remedy 561 
 
 Sunstroke 556 
 
 To Clear a Waste Pipe 558 
 
 To Cool the Blood 558 
 
 To Counteract' Poisonous Gas 558 
 
 To Cure Chafing 560 
 
 To Cure Corns 564 
 
 To Cure Diphtheria 561 
 
 To Cure Dry Piles 561 
 
 To Cure Inward Piles 561 
 
 To Cure Mosquito Bite 560 
 
 To Cure Toothache 561 
 
 To Kill Corns 557 
 
 To Kill Warts 557 
 
 To Make Excellent Liniment 560 
 
 To Make Linseed Poultice 560 
 
 To Make Mustard 560 
 
 To Remove Cold in the Head 561 
 
 To Remove Lodgment in Throat 559 
 
 To Remove Proud Flesh 559 
 
 Tobacco Smoking 564 
 
 Ulcer 562 
 
 Salads with Meat, Fish and Shell Fish 
 
 Chicken 214 
 
 Chicken, No. 2 214 
 
 Crab 215 
 
 Dandelion and Bacon 213 
 
 Fish 2x6 
 
 Granada 215 
 
INDEX 
 
 605 
 
 Salads with Meat, Fish and Shell Fish 
 — Continued. 
 
 Herring 215 
 
 Lamb and Green Pea 213 
 
 Lobster 215 
 
 Lobster, No. 2 216 
 
 Oyster 213 
 
 Salmon 214 
 
 Salmon, No. 2 214 
 
 Sardine 216 
 
 Sweetbread 213 
 
 S.\LAD Dressing 
 
 Bottled 212 
 
 Butter 212 
 
 Cream 212 
 
 Favorite 211 
 
 French 211 
 
 Mayonnaise 212 
 
 Mayonnaise (Usual Custom) 211 
 
 Whipped Cream Salad Dressing 211 
 
 Salads without Meats 
 
 After Dinner 510 
 
 Artichoke 518 
 
 Bean 512 
 
 Beet 511 
 
 Cabbage 510 
 
 Cabbage and Celery 513 
 
 Cauliflower 514 
 
 Celery 512 
 
 Cherry 511 
 
 Cold Slaw 515 
 
 Cold Slaw, Grandmother's 516 
 
 Combination 516 
 
 Cucumber 517 
 
 Dandelion 514 
 
 Dominion 517 
 
 Egg 515 
 
 Grape 511 
 
 Hot Cabbage 515 
 
 Imperial 510 
 
 Lenten 511 
 
 Lenten, No. 2 516 
 
 Macedoine 511 
 
 Mock Pineapple 517 
 
 Nut and Celery 513 
 
 Onion and Tomato 514 
 
 Orange 510 
 
 Orange, No. 2 511 
 
 Orange, No. 3 513 , 
 
 Orange and Lettuce 5 13 
 
 Plantation 513 
 
 Salads without Meats — Cotitinued. 
 
 Potato 516 
 
 Potato, Onion and Celery 516 
 
 Potato, with Nuts 511 
 
 Radish . : 518 
 
 Real Spanish 510 
 
 Red Cabbage 515 
 
 String Bean 512 
 
 Surprise 514 
 
 Tomato and Beet 516 
 
 Tomato and Lettuce 515 
 
 Tomato and Onion 518 
 
 Vegetable 514 
 
 Waldorf 510 
 
 Walnut 512 
 
 Walnut, No. 2 513 
 
 Watercress. 512, 518 
 
 White Cabbage 515 
 
 Salad Dressing, Boiled 509 
 
 Sandwiches and Canapes 
 
 General Remarks 173 
 
 Apple 176 
 
 Anniversary' 176 
 
 Baked Bean 173 
 
 Beef and Potato ; 175 
 
 Boston Girl's 174 
 
 Chicken and Ham 176 
 
 Chicken Salad 177 
 
 Club House 177 
 
 Cucumber Salad 177 
 
 Date 176 
 
 Duck 175 
 
 Egg 174 
 
 Egg, No. 2 174 
 
 Fish 177 
 
 Game i75 
 
 German 175 
 
 Ham 177 
 
 Hickory Nut and Banana 176 
 
 Hot Beef 175 
 
 Jam 175 
 
 Lettuce •. i73 
 
 Nut 177 
 
 Olive 173 
 
 "Ramona" i74 
 
 Turtle, for Children's Parties 174 
 
 Valentine 176 
 
 Welsh Rarebit I77 
 
 Canapes 
 
 Cheese 182 
 
 Jefferson 178 
 
60G 
 
 INDEX 
 
 Can apes — Contmued. 
 
 Oyster 178 
 
 Plain 178 
 
 Sardine 178 
 
 Soups with Meat 55 
 
 Amber 63 
 
 Asparagus, with Stock 66 
 
 Asparagus, with Stock, No. 2 67 
 
 Barley and Beef Broth 60 
 
 Barley, with Stock 67 
 
 Bean, Dried 70 
 
 Beef Broth 62 
 
 Beef Tea 59 
 
 Bisque of Clams 61 
 
 Bisque of Crabs 68 
 
 Bouillon, Spiced 59 
 
 Bouillon, Standard 59 
 
 Cabbage, with Stock 68 
 
 Calf's Foot Broth 67 
 
 Carrot, with Stock 70 
 
 Celery, with Stock 65 
 
 Chicken Broth 64 
 
 Chicken Broth, No. 2 64 
 
 Chicken Gumbo 64 
 
 Clam 62 
 
 Clear 55 
 
 Clear, with Noodles 68 
 
 Consomme, with Egg Balls 58 
 
 Consomm^, with Pearl Barley 58 
 
 Consomme, with Rice and Cream .... 58 
 
 Corn and Tomato, with Stock 69 
 
 Cream of Spinach, with Stock 69 
 
 Cream Soup, with Stock 60 
 
 Delicate Chicken 65 
 
 Egg Balls, for Soup 57 
 
 Fish Soup 66 
 
 Giblet 66 
 
 Goulash 69 
 
 Green Pea, with Stock 69 
 
 Herb Powder, for Soup 58 
 
 Julienne Soup 61 
 
 Gumbo 66 
 
 Lome 65 
 
 Macaroni 68 
 
 Mulligatawny 63 
 
 Mixed Stock 56 
 
 Mock Terrapin 64 
 
 Mock Turtle 60 
 
 Mutton Broth 59 
 
 Mutton Broth, with Vegetables 59 
 
 Noodles, for Soup 57 
 
 PAGB 
 
 Soups with Meat — Continued. ^ 
 
 Noodles, for Soup, No. 2 ^7 
 
 Onion, with Salt Pork 66 
 
 Ox Tail 63 
 
 Ox Tail, No. 2 65 
 
 Oyster 62 
 
 Oyster Cream 62 
 
 Parsnip, with Stock 62 
 
 Plain Bouillon 59 
 
 Plain Stock 56 
 
 Potato, with Stock 60 
 
 Purees 55 
 
 Scotch Broth 63 
 
 Spiced Bouillon 59 
 
 Split Pea, with Salt Pork 70 
 
 Standard Bouillon 59 
 
 Stock for Soup, White 57 
 
 Thick 55 
 
 Toasted Bread Crusts for Soup 57 
 
 T-omato, with Stock 67 
 
 Turkey 60 
 
 Turkey, No. 2 61 
 
 Veal 64 
 
 Veal Broth 58 
 
 Vegetable, with Stock 61 
 
 White Stock 57 
 
 Soups without Meat 
 
 Asparagus Cream 45 7 
 
 Asparagus, Plain 459 
 
 Blended Vegetable 457 
 
 Bisque of Tomato 460 
 
 Brown Onion 454 
 
 Celery and Potato 463 
 
 Corn 453 
 
 Corn, Chicago 455 
 
 Corn Chowder 458 
 
 Corn and Onion 457 
 
 Cream of Bean 456 
 
 Cream of Celery 45 5 
 
 Cream of Celery, No. 2 458 
 
 Cream of Chestnut 459 
 
 Cream of Lentils 459 
 
 Cream of Lettuce 45 2 
 
 Cream of Tomato 452 
 
 Cream of Vegetable 463 
 
 Cucumber and Gumbo 457 
 
 Dried Pea 458 
 
 Graham 457 
 
 Green Corn 456 
 
 Health 452 
 
 Ionia Pea 460 
 
INDEX 
 
 60t 
 
 PAGE 
 
 Soups without Meat — Continued. 
 
 Iowa Potato 454 
 
 Lentil 454 
 
 Minnesota Bean 460 
 
 Mock Bisque 4^3 
 
 New York 452 
 
 Onion 45 1 
 
 Onion and Celery 459 
 
 Onion and Potato 456 
 
 Pea 453 
 
 Pennsylvania Pea 455 
 
 Pea and Vermicelli 455 
 
 Potato, Ai 454 
 
 Potato, No. 3 463 
 
 Quick Potato 453 
 
 Potato, No. 4 463 
 
 Puree of Vegetable 460 
 
 Rice and Pea 45i 
 
 Rice and Tomato 452 
 
 Sago 459 
 
 Sago, No. 2 456 
 
 Split Pea 456 
 
 Tomato 453 
 
 Tomato, No. 2 453 
 
 Tomato with Onions 460 
 
 Turnip and Rice 45i 
 
 Vegetable without Meat 453 
 
 Vegetable Oyster 455 
 
 Vegetable Soup 456 
 
 Vermicelli Soup 458 
 
 Sick and Convalescent 538 
 
 General Remarks on 53^ 
 
 Preparation of Food for 538 
 
 Apple Water 547 
 
 Arrowroot Jelly 543 
 
 Baltimore Punch 547 
 
 Barley Coffee 54° 
 
 Beef Jelly 543 
 
 Beef Tea 539 
 
 Beverage for Fever Patient 544 
 
 Boiled Partridges 545 
 
 Bran Jelly 543 
 
 Celery for Rheumatism 546 
 
 Chicken, Broiled 543 
 
 Chicken Broth 542 
 
 Chicken Panada 543 
 
 Clam' Juice Broth 542 
 
 Cracked or Rolled Wheat 54° 
 
 Currant Jelly 54i 
 
 Custard, Light 547 
 
 Egg Nog 542 
 
 Sick and Convalescent — Co7itinued. 
 
 Extract of Beef 544 
 
 Fiberless Beef for Invalids 546 
 
 Flaxseed Tea 540 
 
 Flour Gruel 54i 
 
 Graham Mush 540 
 
 Health Drink 545 
 
 Ice Mint 544 
 
 Indian Meal Mush 540 
 
 Invalid's Dinner, An 546 
 
 Ko-nut Pastry 548 
 
 Koumiss 542 
 
 Lemon Whey 543 
 
 Lime Water > 541 
 
 Malted Milk 545 
 
 Milk Punch 542 
 
 Milk Porridge 544, 548 
 
 Mixed Beef Tea 545 
 
 Mutton Broth 542 
 
 Mutton Chop, Broiled 543 
 
 Nutta 545 
 
 Oatmeal Coffee 54° 
 
 Oatmeal Gruel 544 
 
 Oatmeal Mush , 540 
 
 Orange and Lemon Juice 546 
 
 Parched Rice ; 548 
 
 Pudding for Convalescents 548 
 
 Refreshing Drink in Fevers ■ ■ 541 
 
 Rice Gruel 54i 
 
 Rice Water 54i 
 
 Sage Tea 54i> 547 
 
 Sago Gruel 547 
 
 Sterilized Lemonade 544 
 
 Stewed Prunes 548 
 
 Tapioca Cup Pudding 545 
 
 Tapioca for Invalids 546 
 
 Tenderloin, Broiled 543 
 
 Thickened Milk 547 
 
 Toast Water 539. 542 
 
 To Make Gruel 539 
 
 Water Gruel 54i 
 
 Toast 
 
 a la Duchesse 171 
 
 Anchovy ^71 
 
 Apple 171 
 
 Arme Ritter 169 
 
 au Gratin 16S 
 
 Beef Marrow ^72 
 
 Beef Tongue no 
 
 Cavier ^72 
 
 Cream, Made of Brown Bread 170 
 
608 
 
 INDEX 
 
 PAGE 
 
 Toast — Contin ued. 
 
 Codfish 170 
 
 Cod-roe 83 
 
 Deviled 171 
 
 English Muffins . •. 171 
 
 French 171 
 
 Fruit 169 
 
 Game 167 
 
 German 167 
 
 Ham 167 
 
 Kidney 170 
 
 Lemon 170 
 
 Meat 168 
 
 Milk 169 
 
 Salmon 172 
 
 Sausage 168 
 
 Shad-roe 168 
 
 Stuffed Rolls 172 
 
 Tomato 168 
 
 Tomato, No. 2 168 
 
 Sardine 1 69 
 
 Zwiebach 169 
 
 Toilet Suggestions and Recipes 
 
 Complexion, The 567 
 
 Effect of a Cheerful Disposition 566 
 
 Royal Road to Beauty 566 
 
 Sufficient Time for Eating 567 
 
 Almond Meal 574 
 
 Camphor Ice 568 
 
 Care of the Hair 573 
 
 Care of the Teeth 572 
 
 Cold Cream 568 
 
 Cologne, How to Make 580 
 
 Cologne, German 580 
 
 Complexion Cream 569 
 
 Cure for Brown Throat 574 
 
 Cure for a Rough Skin 571 
 
 Freckle Lotion 574 
 
 Glycerine Cream 569 
 
 For the Toilet Table 537 
 
 Hair Dressing 576 
 
 Hair Growing 576 
 
 Hair Tonic 575, 576 
 
 Hair Strengthener 575 
 
 Hands, The 578 
 
 Harmonious Colors for Red Hair 573 
 
 Head Shampoo 576 
 
 Massage for the Eyes 577 
 
 Obstinate Blackheads 572 
 
 Orchid Fad 537 
 
 Perspiration Powder 575 
 
 Toilet Suggestions and Recipes — Confd. 
 
 Perfume 579 
 
 Perfume, Florida Water 579 
 
 Perfume, Heliotrope 580 
 
 Perfume, .Lavender Water 580 
 
 Perfume, Rose Water 579 
 
 Perfume, Violet 580 
 
 Remedy for Chapped Hands 578 
 
 Remedy for Tainted Breath 579 
 
 Round Shoulders 572 
 
 Rules for Reduction of Flesh 572 
 
 Sure Cure for Pimples 569 
 
 Sachet Powder 580 
 
 To Arrest Falling Hair 575 
 
 To Clean Hairbrushes 577 
 
 To Cleanse Hair and Scalp 575 ■ 
 
 To Clear a Sallow Skin 571 
 
 To Cure Eruptions on Face 572 
 
 To Induce Sleep 579 
 
 To Make a Handsome Throat 574 
 
 To Make the Hair Grow 573 
 
 To Make the Hands Soft 578 
 
 To Obtain a Handsome Form 570 
 
 To Reduce the Pores 571 
 
 To Remove Freckles 574 
 
 To Remove Scales from the Hands 578 
 
 To Remove Tartar from the Teeth. . . 578 
 
 To Remove Warts 558 
 
 To Thicken the Eyebrows 576 
 
 To Whiten the Hands 578 
 
 Toilet Powder 5 74 
 
 Tooth Powder 577 
 
 Tooth Wash 577 
 
 Wash for Eruptions 575 
 
 Wrinkles, How to Prevent and Remove 572 
 
 Vegetables 
 
 General Remarks on 485 
 
 Their Importance 485 
 
 Time for Cooking 486 
 
 Suggestions on Cooking 485 
 
 Apples and Potatoes 490 
 
 Apples, Fried 497, 505 
 
 Artichokes, Boiled 499 
 
 Artichokes, Fried 499 
 
 Asparagus 498 
 
 Asparagus, with Eggs 498 
 
 Beans, Baked 500 
 
 Beans, Boston Baked 500 
 
 Beans, Boston Baked, No. 2 500 
 
 Bean Croquettes, Flaked 505 
 
 Beans, Lima 500 
 
INDEX 
 
 609 
 
 Vegetables —Co7iiintied. 
 
 Beans, String 500 
 
 Beets, Boiled 496 
 
 Beets, Creamed 497 
 
 Broccoli 492 
 
 Brussels Sprouts 492 
 
 Cabbage, French 493 
 
 Cabbage, Fried 493 
 
 Cabbage, Stuffed 493 
 
 Cabbage, with Cream Dressing 493 
 
 Carrots 502 
 
 Cauliflower, au Gratin 506 
 
 Cauliflower, Boiled 491 
 
 Cauliflower, Relish 492 
 
 Cauliflower Served with Melted But- 
 ter 462 
 
 Celery 504 
 
 Celery Cream 504 
 
 Corn Cakes 506 
 
 Corn, Green, Escalloped 491 
 
 Corn, Green, on Cob 491 
 
 Corn Pudding 491 
 
 Corn, Sweet 491 
 
 Cucumbers, Baked 507 
 
 Cucumbers, Fried 501 
 
 Cucumbers, with Dressing 507 
 
 Cucumbers, Stewed 507 
 
 Dandelion and Spinach Greens 504 
 
 Egg Plant Cakes 501 
 
 Egg Plant, Fried 501 
 
 Egg Plant, Stuffed 501 
 
 Greens 503 
 
 Lentils 502 
 
 Macaroni and Cheese, Baked 507 
 
 Mushrooms, Baked 498 
 
 Mushrooms, Broiled 497 
 
 Mushroom Croquettes 498 
 
 Mushrooms, Escalloped 49S 
 
 Mushrooms, Stewed 497 
 
 Okra, with Tomatoes, Stewed 507 
 
 Onions, Creamed 501 
 
 Onions, Fried 502 
 
 Onions, Plain, Boiled 501 
 
 Onions, Stuffed 506 
 
 Parsnip Balls 507 
 
 Parsnips, Boiled 499 
 
 Parsnips, Creamed 499 
 
 Parsnips, Fried 499 
 
 Peas, Creamed 505 
 
 Peas, Fried 502 
 
 Peas, Green 502 
 
 Peas and Lettuce, Stewed 502 
 
 Vegetables — Continued. 
 
 Peas, Loaf 502 
 
 Potato Balls 489 
 
 Potato Balls, Sweet 48^ 
 
 Potatoes and Corn 506 
 
 Potatoes, Baked 48q( 
 
 Potato Cakes 487 
 
 Potatoes, Creamed 488 
 
 Potato Croquettes 488, 505 
 
 Potato Croquettes, Sweet 490 
 
 Potatoes, Escalloped 489 
 
 Potatoes, French Fried 490 
 
 Potatoes, Flaked 490 
 
 Potatoes, Hashed Brown 486 
 
 Potatoes, Hollandaise 486 
 
 Potatoes, Lyonnaise •. 487 
 
 Potatoes, Mashed 488 
 
 Potatoes, New, to Boil 487 
 
 Potato Pancakes 490 
 
 Potato Souffle 488 
 
 Potatoes, Stuffed 487 
 
 Potatoes, Sweet, Southern Style 461 
 
 Potato Tortilla 488 
 
 Rice 504 
 
 Rice, Boiled 501 
 
 Ruta-Baga 496 
 
 Salsify, Baked 505 
 
 Saratoga Chips 486 
 
 Sauerkraut 494 
 
 Sea Kale , 492 
 
 Slaw, Hot., 494 
 
 Slaw, Red Cabbage 494 
 
 Spaghetti 508 
 
 Spinach Fritters 504 
 
 Spinach, Plainly Dressed 503 
 
 Squash, Hubbard 503 
 
 Squash, Summer 503 
 
 Succotash 491 
 
 Tomatoes, Baked 495 
 
 Tomatoes, Deviled 495 
 
 Tomatoes, Fried, Ripe 495 
 
 Tomatoes, Fried, Green 495 
 
 Tomatoes, Scalloped 496 
 
 Tomatoes, Sliced 495 
 
 Tomatoes, Stuffed 495 
 
 Tomatoes, with Shredded Wheat Bis- 
 cuits 506 
 
 Turnips in Cream 496 
 
 Turnips, Mashed 49^ 
 
 Turnips, Stuffed 496 
 
 Vegetables, au Gratin 506 
 
 Vegetable Curry 508 
 
610 
 
 INDEX 
 
 V KGKT A BLES — Contitl UCd. 
 
 Vegetable Oysters 503 
 
 Vermicelli 508 
 
 Vegetarianism . 
 
 440 
 
 Ventilation, Sewerage and Drinking 
 
 Water 
 
 Its Relation to Life 549 
 
 Drinking Water, What it Means to 
 
 Man 550 
 
 Danger of Poor Ventilation 549 
 
 Disinfectants 55o 
 
 VENTiLATioif, Sewerage and Drinking 
 Water — Contt'n ued. 
 
 Sewer Gas, Danger of 549 
 
 Sleeping Rooms, When Healthy 549 
 
 Wastefulness 
 
 Article Most Frequently Wasted 42 
 
 Economical Living 41 
 
 How to Utilize Everything 42 
 
 Proper Care of Drippings 43 
 
 Prudence of the French Home 41 
 
 When and How to Buy 41 
 
1! 
 
|PIR^6 190^ 
 
MAR 26 1902 
 
 M2 
 
 MAR. 27 1902 
 
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