trii * MAGIC I I m H ■ - LIBRARY OF CONGRESS. ©fctp.: eopijriglji f o, Shelf&AlS UNITED STATES OF AMERICA. ^LLETT-s MAGICYEAST Magic Cook Book ( MA* How to Obtain it: HH BUY A PACKAGE OF MAGICYEAST. IN IT YOU WILL FIND A RED TICKET. THE TICKET WILL TELL YOU HOW. PUBLISHED BY E. W. GILLETT, M'F'R MAGIC YEAST CHICAGO, ILL. w A i Copyrighted by E. W. GIU-ETT, CHICAGO. 1892 PRESS OF C. H. Morgan Co. CHICAGO. I/N*DEX BREAD, BISCUITS, ROLLS, ETC, Bread Making 137 to 142 French Brea 1 142 Brown Bread, (various kinds) 142-143 Corn Bread.... 144 Parker House Rolls 144 French Rolls. 144-145 Biscuits. ..., 145 146 Hominy Fritters 147 Hominy Croquettes 147 Rice Fritters 147 Corn Fritters 147 Crumpets 148 Gems 148 Muffins. 148-149 Pop-Overs 149 Waffles 150 English Buns 150 Rusks 151 Sally Lunn 1 and 2 151-152 French Twists 152 Rolls 152 Johnny Cakes 152 Raised Breakfast Cakes 153 Indian Meal Pancakes 153 Oat Meal Batter Cakes 153 Sour Milk Pancakes 154 Buckwheat Cakes 154 Bread Crumb Pancakes 154 Griddle Cakes 154 Green Corn Cakes 155 Flannel Cakes 155 Rice Cakes 155 Rye Gems 155 Rye Breakfast Cakes 156 Muffins 156 Spoon Corn Bread 157 Waffles 157 Breakfast Gems 158 BEVERAGES, Chocolate 259 Rusian Tea 260 Lime Water ^.260 Sweet Whey 260 Grape Juice 260 Strawberry Wine 260 Milk Punch 261 Koumis or Sour Beer, 261 Blackberry Cordial 261 Currant Wine 261 Raspberry Shrub 202 Rice Water 262 Arrowroot . 262 Egg Nogg 1, 2 & 3 262 Egg Lemonade 263 Lemonade 263 Acid Lemonade 263 Lime-A.de 264 Orange- Ade 264 Tea and Coffee 361-265 To Roast Coffee 265 CROQUETTES Croquettes 87 to 93 CAKES AND DOUGHNUTS Watermelon Cake 209 Almond Cake 2u9 Almond Cream Cake ..210 Chocolate Cream Cake 210-211 Chocolate Macaroons 212 Lemon Jelly Cake 212 Jelly Cake 212 Jelly Roll ...212 Charlotte Polonaise 213 Dolly Varden 213 Delicate Cake 1 & 2 214 Coffee Cake 1 & 2 214 Fruit Cake 215-216 Hash Cake 216 Lady's Cake 216 Minnehaha Cake 217 Improved Sunshine Cake 217 Scotch Cake 217 Woolly Cake 217 Snow Ball Cake 218 Cream Puffs 218 White Fruit Cake, 1, 2 &3 218 Blackberry Cake 219 Brides Loaf 219 Brod Torte 219 Buttermilk Cake 219 Short Cake, Strawberry 220 Orange Cake 220 Silver Cake, 1 & 2 220 Iowa Cake 221 Caramel Cake, 1 & 2 221 Vermont Pork Cake 221 Wedding Cake 222 Sponge Cake, 1 & 2 .21 Velvet Cake 222 Angel Food Cake 223 Bread Cake 223 Bread Batter Cake 223 Currant Cake 223 Plain Cake 224 Pound Cake 224 INDEX:— Continued, Cocoanut Pound Cake 224 Gold Cake 225 Nut Cake 225 Banana Cake 225 Brooklyn Cake 225 New Years Marble Cake 226 FigCake... 226 Fig Layer Cake 226 Cup Cake 227 Cream Cake 227 Every Day Cake 227 Composition Cake -* 227 Ribbon Cake 228 Cream Layer Cake 228 Cookies, (various kinds) 228-229 Cocoanut Drops 229 Hermits, 1&2 229-230 Sunshines 230 Hounds Kars or Magic Pastry 230 Crinkles 220 Ginger Snaps, 1,2&3 230-231 Ginger Drop Cookies 231 Corn Starch Patties 231 Velvet Cake 231 Jumbles, 1&2 231-232 Gingerbread, (various kinds) 232 Doughnuts 233 Crullers 233 Fritters, (various kinds) 233-234 Neapolitan Cake 235 White Fruitcake 235 Blueberry Cake 235 Healthful Shortcake 235 Cocoanut Cake. 1&2 236 Marble Cake 236 Blackberry Jam Cake 237 Perfection Cake 237 Fruitcake 237 SpongeCake 237-238 Jelly Roll 230 Lady Fingers 238 Snow Flake Cake 238 Sunshine Cakes 239 CANDIES Peanut Candy 255 Cocoanut Candy 255 Chocolate Creams 255 Cocoanut Cream Drops 255 English Walnut Candy 256 Caramels 256 Chocolate Caramels 256 Maple Caramels .256 Marsh Mallows 256 Molasses Taffy « ...257 Molasses Candy 257 Butter Scotch 257 Cream Candy 257 Salted Almonds 257 DESSERT DISHES Gelatine Pudding 195 Snow Pudding, 1&2 195-196 Vanilla Snow 196 Spanish Cream 196 Russian Cream, 1 & 2 196-197 Chantilla Cream 197 Orange Jelly 197 Wine Jelly, 1& 2 197 Lemon Jelly, 1&2 197-198 Lemon Poam , 1 & 2 198 Floating Island 198 Rule for Making Custard 199 Boiled Custard 199 Baked Custard 199 Pineapple Sponge 200 Tutti Frutti Sponge 200 Apricot Charlotte 200 Apple Charlotte 200 Tapioca Pudding, (various kinds) 201-202 Hens Nest 203 Paradise Hash 203 Dates Stuffed 203 Date Souffle 203 Dessert Trifle . . 204 Charlotte Russe.l & 2 204 Fried Apples 202 Raisin Puffs 205 Cream Puffs 205 Apple Lemon 205 Apple Jelly 205 Coffee Jelly 206 Ginger Apples 206 Apple Snowballs 206 Compote of Apples 206 Apples in Port Wine .207 Pink Apple Snow 207 Apple Float 207 ENTREES Calves Brains 81 Sweet Breads . . 81 Mock Smelts 81 Litt>e Pigs in Blankets . . 82 Breakfast Relish or Oysters 82 Salmon Loaf 82 Escalloped Ham 83 Escalloped Chicken 83 Potted Beef 83 Rice Pone 84 EGGS AND OMELETTES Eggs, (various ways) 07 to 102 Omelettes 102 Oyster Omelettes, 1&2 102 Meat Omelette 103 Individual Omelette 103 Bread Omelette 103 Light Omelette 104 Rice Omelette 104 To Preserve Eggs ... 104 To Test Eggs 105 To Make an Egg Tester 105 FISH To Fry Fish 21-22 Codfish, (various styles) 22-28 IXDEX:- Boiled Salmon. 23 Broiled Salmon or other Salt Fish. 24 Salmon Gratin 24 Salmon Pudding- 24 Broiled Fresh Mackerel 24 Boiled Salt Mackerel 25 Broiled Black Bass 25 Broiled Shad 25 Baked Shad 25 Escalloped Shad Roes 25 Baked Sturgeon. 26 Baked White Fish 26 Stewed Sole 26 Fricasseed Eels 26 Fried Eels 27 Haddock Souffle 27 Baked Pickerel 27 Escalloped Lobsters 27 Fried Frogs 28 Escalloped Fish 28 Cold Boiled Fish 28 Baked Fish 28 Stuffing for Fish 29 Turbot a la Creme 29-30 FISH, Shell Oysters 33, 34 and 35 Roast Clams 35 Stewed Clams 35 Crabs F5 Soft Shell Crabs 36 Deviled Crabs, Hard Shell 36 Lobsters 36-37 FROSTINGS AND FILLINGS FOR CAKES. Rocky Mountain Filling 241 Orange Filling 241 Raisin Filling 241 Chocolate Filling 242 Fig Filli ng 242 Filling for Fig Cake 242 Fig Filling without Almonds 242 Lemon Jelly Filling 242 Almond Nougat Filling 242 Almond Filling 242 Caramel Filling 243 Cream Filling 243 Yellow Filling 243 Boiled Frosting 246 Maple Sugar Frosting ..243 Milk Frosting 243 Chocolate Frosting 243 Caramel Frosting 244 Chocolate Icing ...244 Macaroon Frosting 244 HOW To Remove Mildew from Linen. . .276 To Make Chewing Gum 276 To Make Caramel 276 To Make Coloring for Confect'ry . .276 To Make Butter : 277 To take Stains out ot White Goods,277 To Prepare Fruit for Canning 278 -Continued. ICES. SHERBERTS AND ICE CREAMS. Sherbet, (various kinds) 247-248 Bisque 248 Ices, (various kinds) 248-250 Roman Punch 250 Ice Creams 250 to 252 Orange Souffle ..252 Tutti Frutti 252 MEATS Beef (various ways) 41 to 47 Veal ". " 47 to 51 Mutton " " 51 Pork, " " 52 to 54 Boston Baked Beans 54 Dumpling for Pot Pie 55 MeatPie 55 MACARONI AND CHEESE Baked Macaroni 159 Oysters and Macaroni 159 Macaroni with Cream Sauce 160 Macaroni with Tomato Suuce 160 Fondue 160 Cheese Fondue : 160 Cheese Straws 161 Cheese Toast 161 Cheese Scollop 161 Cheese Ramakin 161 Schmier Kase 162 Welse Rarebit 162 Fried Cream 162 ODDS AND ENDS Strawberry Jam 267 Baking Powder Biscuits 267 Grape Jam 267 Fruit Gelatine 268 Fruit Salad 268 Breakfast Buns 268 Brown Bread 269 Hermits 269 Snow Pudding 269 Cookies 269 Graham Pudding 269 Sole ..270 Souffle for Soup .270 BroucheeSalpicon 270 Golden Cream 270 Vanilla Souffle ! 271 Custard Souffle. . 271 Wafer Pudding 271 Macaroni Pudding 272 Spanish Bun Cake 272 Orange Marmalade 272 Cocoa Bon Bons 272 Albany Rolls 272 Cocoanut Jelly Cake 273 Cream Nectar 273 Pickelette 273 Chocolate Frosted Cake 274 Graham Gems 274 Cabbage Pickles 274 Hollandaise Potatoes 274 Mikado Ice Cream 274 Raspberry Fritters 275 Strawberry Pancakes 275 INDEX:— Continued. POULTRY AND GAME 7 to 60 Chicken, (various ways) 57 to Stuffing for Chicken, Duck or Turkey Prairie Chicken Roasted. . Broiled Pheasant Broiled Partridge Broiled Squabs Broiled Quail on Toast .... Roast Quail StewedPigeons How to Cook Duck Wild Duck Roast Wild Duck Roast Duck, Tame Roast Goose Boiled Turkey Roast Turkey PATTIES Chicken Patties 93 Oyster Patties 9-4 Beef or Veal Patties 94 Sweetbread Patties 93 PASTRY AND PIES Rules for Making Pies 165 Pie Crust 106 Pies, (various kinds) 166 to 17o PUDDINGS Kiss Pudding 175 Indian Pudding *7o Spanish Pudding 176 Fig Pudding 176 Strawberry Pudding 177 Suet Pudding, 1, 2 & 3 177-178 Black Pudding 178 Steamed Apple Pudding 178 Apple Sago 178 Apple Pudding 179 Apple Batter Pudding 179 Apple Meringue Pudding 179 Corn Starch Pudding 179 Chocolate Pudding 18 "> Cherry Pudding 180 Iced Cherry Pudding with Cream . 180 Caramel Pudding 181 Orange Pudding 181 Rice Pudding. . : 181 Florentine Pudding 182 Oxford Pudding 182 Steamed Berry Pudding 182 Amber Pudding 182 Peach Meringue Pudding 183 Peach Cobbler 183 Peach Pudding 183 Dandy Pudding 183 Steamed Graham Pudding 184 Danish Pudding 184 Cottage Pudding 184-185 Bread Pudding 185 Cake Pudding 18-> English Plum Pudding 183-186 Date Pudding 186 Queen Pudding. '«> Mabels Apricot Pudding 186 Bread and Butter Pudding 187 Cocoanut Pudding 187 Roly Poly Pudding -]»> Yorkshire Pudding l»8 Apple Dumpling 188 Steamed Apple Dumpling 188 Peach Dumpling 189 PUDDING SAUCES Foamy Sauce 191 Brandy Sauce ■*«■ Banana Sauce l»| Hard Sauce 191 Vinegar Sauce l»«" Home Made Sauce 19* Good Sauce 192 Strawberry Sauce 19* Wine Sauce lj£ Vanilla Sauce J9* Cream Sauce I™ Plain Sauce 1™ Pudding Sauce W6 SOUPS Stock I Mutton and Lamb Broth » Pea Soup ° Bean Soup •* Barley Soup £ Tomato Soup » Potato Soup. ..... , y '.'.'..'.'.'■' 10 Puree of Potato Soup Consomme... . Vegetable Soup • \\ Beef Soup with Vegetables 11 Codfish Soup {} Macaroni Soup J* Vermicelli Milk Soup • ■ • I* Oxtail Soup \% Julienne Soup j" Bouillon \* Chicken Broth *'' Oyster Ct earn Soup M Cream of Asparagus Soup J* Cream of Green Pea Soup 1* Tomato Cream Soup \\ Cream of Corn Soup l» Chicken Cream Soup •• 1*> Cream of Celery Soup 15 jo To Color Soups 1° Egg Balls for Soup ijj Noodles for Soup « Clam Chowder *J Fish Chowder « lobster Bisque i7 SAUCES Bread Sauce *>5 Brown Sauce • •• £2 Fish Sauce f Anchovy Sauce ^ Waitre d' Hotel Sauce ™ Curry Sauce Currant Jelly Sauce. INDEX:- Continued. Hollandaise Sauce.. 66 Mushroom Sauce 67 Parsley Sauce 67 Tomato Sauce 67 Excellent Cream Sauce 67 Caper Sauce , 68 Mint Sauce 68 Oyster Sauce 68 Cream Sauce 68 Egg Sauce 68 Drawn Butter 69 Chili Sauce 69 India Sauce 69 Mrs. Drake's Cranberry Sauce.. . 69 Apple Sauce 70 Stewed Dried Fruit 70 To Brown Flour 70 To Brown Batter 70 Vinagrette Sauce , . 71 Celery Sauce 71 Oyster Sauce for Turkey 71 Sour Gravy 71 SALADS AND DRESSINGS Fish Salad 73 Cucumber Salad 73 Salmon Salad 73 Salmon Salad for % can 74 Chicken Salad 71 Cabbage Salad 75 Potato Salad 75 Beef Salad 75 Tomato Salad 75 Summer Salad 76 Lobster Salad 76 Shrimp Salad 76 Lettuce Salad 76 Fruit Salad 76 Dressings, (various kinds ^ 77-79 SPICES, PICKLES AND CATSUP Spiced Grapes 129 Spiced Cherries 129 Spiced Gooseberries 129 Spiced Peaches 129 Spiced Currants 13J Pickled Pears 130 Pickled Crab Apples 130 Pickled Peaches 130 Ripe Cucumber Pickles 130-131 Chopped Cucumber Pickles 132 Piccalilli 132 Chopped Green Tomatoes 132 Green Tomato Pickles 133 Sweet Tomato Pickles 133 Tomato Butter 133 Tomato Relish 133 Tomato Catsup 134 Gooseberry Catsup 134 Grape Catsup 134 Shirley Sauce 134 VEGETABLES Stewed Mushrooms..." . 107 Broiled Mushrooms 107-108 Potatoes, (various ways) . . .108 to 112 Roasted Sweet Potatoes 112 Boiled Sweet Potatoes 112 Fried Sweet Potatoes 113 Escalloped Sweet Potatoes 113 Cauliflower 113 Creamed Cauliflower 113 Buttered Parsnips 114 Fried Parsnips 114 Asparagus 114 Celery 114 Celery Salad 115 Creamed Celery 115 Turnips Mashe'd - 115 Yellow Turnips 115 Summer Squash 115 Winter Squash Boiled 115 Winter Squash Baked 116 Green Cora 116 Escalloped Corn 116 Green Corn Pudding 116 Corn Pudding 116 Corn Oysters 117 Baked Corn 117 Green Corn Stewed 117 Green Corn Cakes 117-118 Succotash 118 Ragout of Peas 118 Green Peas 118 To Cook Canned Peas 119 Ripe leas 119 Puree of Peas 119 Hygenic Baked Beans 119 String Beans 120 Butter Beans 120 Lima Beans 120 Boston Baked Beans 121 Carrots Buttered 121 Creamed Carrots 121 Beets 122 Beet Greens 122 Beets Pickled 122 Boiled Cabbage Creamed 122 Fried Cabbage 123 Boiled Cabbage 123 Tomatoes Sliced 123 Tomato Salad 123 Baked Tomatoes 123 Cream Tomatoes 123 Fried Tomatoes 124 Stewed Tomatoes 124 Tomatoes on Toast 124 Escalloped Tomatoes 124 To Peel Tomatoes 124 Egg Plant 125 Cucumbers 125 Dressed Spinach 125 Spinach 126 Boiled Dandelions 126 Lettuce 126 Lettuce Salad 126 Vegetable Ovsters 127 Kale 127 Boiled Onions 127 Baked Onions 127 Fried Onions 127 Has it ever occurred to you that you can do your neighbors a good turn by telling them how to get Gillett's Magic Cook Book? They may not be using Magic Yeast, or may not be saving their red tickets. Remember every package of Magic Yeast is guaranteed to make perfect bread. When sending for Yeast tell them to get the Owl and Moon Brand called Magic. SOUPS. Stock. Four pounds of shin of beef, four pounds knuckle of veal, any bones or trimmings of poultry or fresh meat, one-half pound of lean bacon or ham, two ounces of butter, two large onions stuck with cloves, three carrots, one head celery, one turnip, one bay leaf, two ounces salt, half a teaspoonful of whole pep- per, a pinch of mace, a bunch of thyme and savory, and four quarts and a half pint of cold water. Cut up the meat and bacon or ham into small pieces, cover with a pint of cold water and let simmer slowly, skim off the scum, then add the other ingredi- ents and the four quarts and one-half pint of water, and let boil for five hours, remove the scum and set to cool; when cold, again remove the scum, and strain. This will form into jelly and can be kept a long time in a cool place, and is the basis of many of our soups. White Stock. Six pounds of knuckle of veal, half a pound of bacon (lean), small piece of butter, two onions, two turnips, two carrots, pinch of mace, four cloves stuck into the onion, small bunch of thyme and savory, pepper and salt, one tablespoonful of flour, and six quarts of water. Cut up the meat and the bacon and crack all the bones, slice the vegetables and herbs GIUfETT'S MAGIC COOK BOOK. and add two quarts of water, and put on to boil. Let simmer slowly and take off the scum as it rises; then at the end of an hour add the rest of the water — one gallon. Let it cook steadily four hours, strain and set away to cool, in an earthen jar. This forms a basis for all the white soups used. Mutton Broth. Boil a piece of lean lamb or mutton for two or three hours in about four quarts of water, keeping the pot closely covered. Then soak one-half cup of rice and put in the soup; let boil for an hour, then put a well beaten egg in a cup of cold milk, thickened with a little flour, put in a little of the scalding liquor to prevent the egg from curdling the soup. Take out the meat and stir in this mixture, season with pepper, salt, thyme and a little parsley, let boil and serve. Mutton Broth No. 2. Boil one pound of lean loin of mutton with three pints of water for three hours; salt to taste; pour out the broth into a basin and when it is cold skim off the fat. It can be warmed up as wanted. This is the first preparation of animal diet that should be given during convalesence from any severe fever. Mutton or Lamb Broth. Take the water in which a leg of mutton or lamb was boiled in on the previous day, take off the fat and boil it two hours, with a turnip, an onion and a carrot cut fine, add some minced parsley and a spoon- ful of rice. All these except the parsley should be put in while the water is cold. Pea Soup. Put a pint of split peas to soak over night. About three hours before dinner pour off the water and add GIXLETT'S MAGIC COOK BOOK. two quarts of water, a carrot, an onion, a little celery or celery seeds and a small piece of salt pork. Boil it. steadily and be careful to stir it often lest it should burn; have boiling water at hand to add as the water boils away much faster in pea soup than in any other kind; strain it through a coarse sieve. A cup of milk added after the soup is done is an improvement. Bean Soup. Soak a quart of beans over night, cover with three quarts of water, and let boil with a piece of salt pork for several hours; season with celery, pepper and salt and strain through a colander. Croutons are very nice served with the soup. Barley Soup. Made the same as bean soup. Tomato Soup. One pint tomatoes, salt, two quarts water; boil one hour, then add one teaspoonful of soda, one pint milk, one-half pint rich cream, pepper and salt; let come to a boil; pour on rolled crackers. Tomato Soup No. 2. One can tomatoes, one bay leaf, one small onion, one pint water, one tablespoonful butter, two table- spoonfuls corn starch, one-quarter teaspoonful soda, one teaspoonful sugar, little parsley, salt and pepper to taste. Put the tomatoes, bay leaf, parsley, onion and water on to boil for a few minutes, then strain through a colander; rub the corn starch and butter together and when smooth, stir into the boiling soup. When smooth, add soda, salt, pepper and sugar; serve at once. GIIABTT'S MAGIC COOK BOOK. Potato Soup. Four large potatoes, one small onion into which six cloves have been stuck, one piece celery; cook un- til potatoes fall to pieces, then take out the onions and celery and mash potatoes fine; pour enough boil- ing milk on the potatoes to make them the consis- tency of cream. Beat one egg and take a tablespoon- ful of butter, strain soup into this, season and stir well; serve immediately. Potato Soup No. 2. Four large potatoes, one onion; boil in two quarts of water until soft; press through a sieve and add one pint sweet milk, one tablespoon butter, salt and pepper to taste. Boil up again and serve. Puree of Potato Soup. Boil five or six potatoes with a little celery and onions, pass through a colander and add one-quarter pound of butter and enough hot milk to make it the consistency of thick cream; pepper and salt to taste. Chop fine a little parsley and throw in; boil one minute and serve. Consomme. Four pounds of beef, four pounds of veal, four quarts cold water, two ounces bacon, six cloves, a bunch of herbs, one tablespoonful salt, three onions, one carrot one turnip, two stalks celery, a little pars- ley, three eggs, a little celery salt, one lemon (juice and rind); wipe and cut the meat and bones into small pieces, then strain carefully and set away to cool, then strain off all the fat and it is ready for use. This can be clarified and colored same as bouillon. GILI,ETT'S MAGIC COOK BOOK. Vegetable Soup. Three quarts of stock, two carrots, two turnips, two potatoes, one quart and a pint of boiling water, two tomatoes, one-half cup of rice or barley, a stalk of celery, a little chopped cabbage. Put on the stock and boiling water to heat, chop the vegetables and add them and the rice, and let boil for a few minutes until tender, add pepper and salt to taste. This may be strained or not, just as you wish. If strained, it is nice served with croutons. To make croutons, toast slices of stale bread, then put a small piece of butter in a sauce pan, cut up the toast in small pieces, put in the pan and brown. Beef Sonp with Vegetables. Take beef or veal bone, put in one gallon cold water; boil five hours, add salt and pepper; skim as is necessary, strain, set in a cool place over night. Skim next day; chop piece of cabbage, two medium sized potatoes, one small carrot, one turnip and one onion together; add one tablespoonful rice, one can tomatoes strained; put all in a vessel, boil until soft, serve hot. Codfish Soup. One-quarter pound codfish cut in small squares, freshened by boiling in water once, after which boil again fifteen minutes; strain into a quart of mil^, thicken with a teaspoonful of cornstarch. When it comes to a boil set aside, add yolk of one egg, season to taste, lastly add codfish, one-half tablespoonful Worcestershire sauce. Macaroni Soup. Break the macaroni into small pieces and put it on to cook in a stew pan, covering it with three pints of boiling water. Let it boil for about twenty min- utes, drain and add it to three pints of stock which has been melted, add pepper and salt to taste. 12 GII^ETT'S MAGIC COOK BOOK. Vermicelli Soup. Put a quarter of a pound of vermicelli to soak in one quart of warm water, then add to it two quarts of white stock and a piece of butter. Let it boil about twenty minutes and serve. Vermicelli Milk Soup. Into a quart of boiling milk put a level salt spoonful of celery salt; stirring slowly, add two ounces of vermicelli and continue to stir twenty minutes. The yolks of two eggs thoroughly beaten should be added when the soup is ready to be re- moved from the fire. This soup may be flavored with cinnamon and sugar if desired. This is one of the most nutritious and non-stimulating articles of diet. Persons who partake of this soup are said to have no craving for strong drink. Oxtail Soup. Three oxtails, three small onions, one bay leaf, two carrots, two tablespoonfuls of flour, a turnip, a little pepper, add a gallon of water and set on to boil. Let it boil steadily for two hours, cut the meat off the bones and set aside; throw the bones back into the pot and boil for an hour longer, then strain carefully; rinse a half cup of rice and throw- in; boil twenty minutes, then add the meat and serve. Julienne Soup. To make this favorite French soup, a small quantity of every description of vegetables should be used, including lettuce, sorrel and tarragon; however some few kinds of vegetables mixed together make a most estimable soup. Weigh half a pound of the vegetables, in fair proportions to each, that is, carrots, turnips, onions, celery and leeks, which cut into small fillets an inch in length and of the thickness of a GIU.ETT'S MAGIC COOK BOOK. 13 trussing needle. When done, wash dry and pass them in butter and sugar; add two quarts of clear soup, adding just before it is done a little sorrel, cabbage, lettuce and chervil or peas, if handy. Bouillon. Cut up and break six pounds of beef and bone, put in it two quarts of water, allowing it to simmer slowly for about five hours. Strain through a very fine sieve, removing all fatty matter. Season with pepper and salt. Chicken Broth. The water chickens were boiled in, set away in a cool place, makes a good broth. The next day skim off all the fat; take the bones of the chicken, put into the soup pot with the broth, one onion cut very fine, one carrot, one turnip, a small bunch of parsley, a little salt and pepper; let it boil two hours, take out bones and add one-half cup of rice or vermicelli; let it boil one hour. Oyster Creani Soup. Look carefully over a quart of solid oysters, to free them from shells;. put them on to cook in their own liquor, adding enough water to make a quart of liquor. Let them come to a boil, then rub the oysters through a sieve with a potato masher, moistening them with the liquor, and keep warm. Put two tablespoonfuls each of butter and flour in a sauce pan, stir until they bubble, add quart of boiling milk, stirring un- til quite smooth, then add the oyster pulps and liquor. When smooth, if thicker than cream, add more boil- ing milk, season with salt and pepper and boil once; serve with small crackers or croutons. 14 GII,I,ETT'S MAGIC COOK BOOK. Cream of Asparagus Soup. Wash one bunch of asparagus, tie up and put in a sauce pan of boiling water. Let it boil for three- quarters of an hour, take out the asparagus, cut off the tops and set aside until wanted. Put one quart of milk on to boil in a double boiler, then press the as- paragus stalks through a colander and add them to the milk. Rub two tablespoonfuls of corn starch and one tablespoonful of butter together until smooth, add to the boiling milk and stir constantly until it thick- ens, then add the asparagus tops; salt and pepper to taste and serve. When you cannot get the fresh as- paragus, canned asparagus may be used. Also one pint of white stock and one pint of milk instead of one quart of milk. Cream of Green Pea Soup. Boil a pint of shelled peas in a pint of water; when soft, take out one-half which mash through a colander, return the pulp to the water in which it was boiled and add three pints of milk, butter size of an egg, teaspoonful of sugar, pepper, salt and a pinch of mace. Let all boil and drop into it as many eggs as there are persons to be served, one at a time care- fully, as for poaching; let simmer gently until eggs are cooked, then serve. Tomato Cream Soup. One pint of cooked tomatoes, one pint of boiling water, one pint of sweet milk and cream, one-half teaspoonful soda in the tomatoes; when done foaming add the water, then scald and strain; heat the milk, season with pepper, salt and butter, and put in the tomatoes, add rolled crackers if you like, or two tea- spoonfuls of cornstarch. GIU,ETT'S MAGIC COOK BOOK. 15 Creain of Corn Soup. One can corn, one quart and one-half pint of milk, three tablespoonfuls of butter, two tablespoonfuls of flour, one teaspoonful salt, one-quarter teaspoonful pepper, yolks of two eggs. Put the corn in a wooden bowl and mash it fine as possible, then put in a double boiler with one quart of milk and cook for twenty minutes; put the butter in a frying pan and cook slowly for ten minutes, then add the flour, cook until it becomes frothy, but do not burn; then add to the milk and corn; add next salt and pepper and cook ten minutes. Rub the soup through a strainer, beat the yolks of the eggs well and add to them one-half pint of cold milk; stir this mixture into the soup, cook for a minute or two, stirring constantly. Chicken Cream Soup. Cut up a medium-sized old chicken into quarters, with a piece of ham and an onion and add about four quarts of water. Let this slowly boil until the meat will drop off the bones, then add a half cup of rice well washed; add next some chopped parsley, salt and pepper. When the rice is tender, take out the meat and add two cups of rich milk thickened with a little flour. Cream of Celery Soup. Take two quarts of white stock, a small piece of butter, a small piece of lean ham and put on the stove to boil; chop the white part of the celery into small pieces and add it to the stock; let it boil for an hour, then drain through a sieve, add a pint of rich cream **nd thicken with a little flour. This is nice served with croutons. l6 GIIAETT'S MAGIC COOK BOOK. Cream of Celery Soup No. 2. One-half cup of rice, one cup of celery chopped fine and cooked in different stew pans until soft, when nearly ready to serve put together and add two quarts of milk, salt and pepper and small piece of butter. After heating thoroughly, pour into tureen, into which have been placed small squares of toasted bread. Celery Cream Soup. Boil a cupful of rice in three pints of milk until it will pass through a sieve. Grate the white parts of two heads of celery (three if small) on a bread grater, add this to the rice milk after straining; put to it a pint of strong white stock, allow to boil until celery is tender. Season with salt and cayenne pepper and serve. If cream is obtainable substitute one pint for same quantity of milk. To Color Soups. A fine amber color can be obtained by adding finely grated carrot to the clear stock when it is quite free from scum. Red is obtained by using red skinned tomatoes from which the skin and the seeds have been strained out. Spinach leaves pounded in a mortar, and the juice pressed out and added to the soup gives a green color. Black beans make an excellent brown soup. The same color can be obtained by adding burnt sugar and browned flour to clear stock. Egg" Balls for Soup. Boil four eggs, put into cold water, mash yolks with yolk of one raw egg and one teaspoonful of flour, pepper, salt and parsley; make into balls and boil two minutes. GIU,ETT'S MAGIC COOK BOOK. 1 7 Noodles for Soup. Rub into two eggs as much flour as they will ab- sorb, then roll out until as thin as a wafer; dust over a little flour, then roll over and over into a roll; cut off thin slices from the edge of the roll and shake out into long strips; put them into the soup lightly and boil for ten minutes; salt should be added while mix- ing with the flour — about a good-sized pinch. Clam Chowder. The materials needed are clams, salt pork, onions, potatoes, soda biscuit, plenty of seasoning and milk. First fry in chowder kettle, the salt pork, until nicely browned, in fat; after removing pork, fry onions; have clams ready and when onions are cooked, add water, and in alternate layers the soda biscuit, clam liquor and clams, potatoes, fried pork, chopped fine, and seasoning pepper, salt (and sweet herbs if liked), boil all together until potatoes are nearly done, when remove from kettle to a tureen; add a quart of milk and a little thickening to gravy; when scalded pour it over the contents of tureen and serve. Fish Chowder. Fry three or four pieces of salt pork in a deep kettle; when crisp, take out and put into kettle a layer of sliced potatoes, then one of fish, until all is used; pepper, add two onions cut fine, pour in boil- ing water enough to cover all; boil half hour, add half a pint of milk and cook five minutes longer. The best fish for chowder is haddock. Lobster Bisque. One can o^ lobsters, two cups of milk, three pints of boiling water, one tablespoonful of butter, one-half cup fine cracker crumbs, salt and pepper; chop the l8 GIIXETT'S MAGIC COOK BOOK. lobster rather coarse, taking care not to tear it; put boiling water, salt, pepper and lobster in a saucepan and cook gently for forty minutes. Have ready scalding milk in which the crumbs have soaked twenty minutes; stir in butter, then milk and crumbs, set in hot water five minutes and serve. GILI,ETT'S MAGIC COOK BOOK. 19 GII,I,ETT'S MAGIC COOK BOOK. GIIXETT'S MAGIC COOK BOOK. 21 FISH, Any fish out of season is unwholesome; you can always tell if "the fish is eatable, by examining the eyes and scales; if the eyes are clear and the scales bright, and no unpleasant odor to it, it is in good condition, and should be cooked very soon after leaving the water, as the flesh becomes soft and turns color quickly. Clean the fish as soon as possible and cover the inside with a sprinkling of salt and put in the ice box or a cool place until used. Salt fish should always be soaked over night to freshen them, but fresh fish should not be soaked unless frozen, when they need cold water poured over them to thaw them out. . The usual modes of cooking fish, are boiling, fry- ing, baking or broiling; large fish are generally boiled and are sewn up into a bag, smaller fish are usually fried, and brook trout and smelts are served with the heads on; many consider that part quite a choice tid bit. In baking fish you need a slow fire, and to baste the fish often with butter and water, and some stuff it with a dry dressing of bread, butter, pepper and salt. Salmon is a very nutritious fish, and the most used of any and is usually boiled. 22 GHJ,BTT'S MAGIC COOK BOOK. To Fry Fish. Have ready your kettle of hot drippings or lard; clean the fish, cut out the back bone, season with salt and pepper, dip in flour or egg and cracker crumbs, and drop into the hot lard. When browned on one side, turn, and drain when done. This is delicious served with tomato sauce. Boiled Salt Cod. Put the fish to soak over night; in the morning change the water and wash off the salt. Put it on in cold water, then let it boil a half hour; drain and serve in a heated dish, with an egg sauce poured over it, or after draining off the water, pour a pint of milk over the fish; season with pepper, butter and a pinch of salt, if too fresh, and thicken with a little flour; lastly, drop in two eggs, stir quickly, and pour in heated dish. Codfish Balls. Take one pint of codfish picked fine, two pints po- tatoes, raw, and sliced thickly; boil until the potatoes are thoroughly done, then remove from the stove and drain; mash fine, add one tablespoon butter, one egg well beaten, a half cup rich cream or milk; put flour on your hands and roll into balls; have ready a kettle of hot lard and drop them in; when they are a nice brown they are done; garnish the platter with parsley and serve. Boiled Fresh Cod. Sew the fish in a thin cloth (cheese or mosquito netting); boil in salted water, allowing about eighteen minutes to the pound. Carefully unwrap serve with an egg sauce or oyster sauce. Fried Fresh Cod. Wash the steaks carefully, season, dip in egg and roll in bread or cracker crumbs, and fry in a hot batter. GIIvLETT'S MAGIC COOK BOOK. 23 Cod Omelet. Break into small pieces the thickest parts of a dressed cod; season it with a little grated nutmeg and a little pounded mace; beat up six eggs well and mix with it, forming it into paste. Fry it as an omelet and serve as hot as possible. Pate of Salt Cod. Boil one cup oyster liquor, stir in two tablespoon- fuls of cornstarch wet with cold milk, when it thick- ens add three tablespoonfuls of butter and a little pepper, then one of fish (which has been soaked, boiled and flaked) heat and stir in three chopped hard boiled eggs. Take from the fire and cover over a pot of boiling water fifteen minutes; line a buttered mold with puff paste, pricking at the bottom; cut a round piece for a cover and bake separately. Bake both in a quick oven; when almost cold turn out the shell and fill with fish, fit on the top and invert on a hot plate. Codfish Croquettes. Take one pint bowl of fish in strips and twice full of small potatoes pared, then drain off the water and mash very fine; when cool beat two eggs and add butter the size of an egg and a little pepper, beat all thoroughly, then have a kettle of hot lard and drop in with a spoon in an oblong shape; cook until a light brown. Boiled Salmon. Wash the fish well in cold water, wipe and sprink- le with salt, sew up nicely in a mosquito-net bag and put in a kettle and boil a quarter of an hour to the pound in hot salted water. When done, unwrap with care and lay upon a hot dish; garnish with slices of lemon or parsley or sliced eggs. Have ready a cupful 24 GIW.BTT'S MAGIC COOK BOOK. of drawn butter, into which have been stirred two tea- spoonfuls of chopped parsley and the juice of two lemons. Pour on the salmon and serve part in a boat. Broiled Salt Salmon or other Salt Fish. Soak in tepid or cold water twenty-four hours, changing water several times. If in a hurry, or desir- ing a very salt relish, it may do to soak a short time, having water warm and changing, parboiling slightly. At the hour wanted, broil sharply; season to suit taste, covering with butter. This recipe answers for all kinds of salt fish. Salmon Gratin. One cup of cold boiled salmon, naked; mix with one-half cup of drawn butter; pepper and salt. Fill little earthen dishes with the mixture covered with fine bread crumbs, and brown. Salmon Pudding. Mince one can of salmon (saving liquor for sauce), put in four tablespoonfuls of melted butter, one-half cup of fine crumbs, pepper and salt and finally three well beaten eggs; put in buttered mold and set in a pan of hot water; cover and steam in oven for one hour, filling with boiling water as it evaporates. Set in cold water a minute and turn out. Sauce. — Heat one cup of milk to boiling, and thicken with a tablespoonful of cornstarch wet in cold water; add one spoonful of butter, salmon liquor and one beaten egg; take from the fire, season, and stand in hot water three minutes, covered; add juice of half a lemon; pour over the pudding. Broiled Fresh Mackerel. Split the mackerel down the back, leaving the head on, wash carefully and wipe dry, sprinkle with pepper and salt; broil over a hot fire and lay on a heated dish; pour over the whole, melted butter. GIWJETT'S MAGIC COOK BOOK. 25 Boiled Salt Mackerel. Wash the fish thoroughly, put to soak with the meat side down; in the morning rinse in a couple of waters, boil a few minutes only in a kettle of hot water, take out carefully, sprinkle with pepper and salt and pour melted butter over it; some serve cream sauce with it. Broiled Black Bass. Wash the fish carefully, split down the back, dry with a cloth, and season well with salt and pepper; place on a broiler with the flesh down, cover with a dripping pan, and when nicely broiled, have ready some melted butter to pour over it. Halibut or sal- mon can be broiled the same way. Broiled Shad. Split, wash carefully and dry with a cloth; put on the greased gridiron with the flesh next the coals; cover with a pan, and broil carefully, then turn; pour plenty of melted butter over and serve; garnish with slices of lemon. Baked Shad. Wash the shad carefully and stuff with bread crumbs, pepper, salt, butter, little chopped parsley, add the beaten yolk of one egg to hold the stuffing to- gether; tie a string around it and baste frequently with butter and water; serve with Sauce Hollandaise. Roe. — Parboil in a small pan, drain, season well with salt, pepper, dredge with flour and fry like any fish. Escalloped Shad Roes. Boil the roes in water with a little vinegar; lay in cold water five minutes and then wipe dry; crumble but do not crush; set by; pound yolks of three hard 26 GILIvETT'S MAGIC COOK BOOK. boiled eggs to powder and beat into a cup of drawn butter; add seasoning and then the roes; pour into a layer of crumbs in a baking dish and cover with crumbs (about a cup of crumbs in all); stick dots _ of butter over the top, and bake covered until it begins to bubble; then brown on upper grating of the oven. Baked Sturgeon. Take a piece of sturgeon, about four pounds, wash well and parboil for fifteen minutes; then put in a pan with a little water and bake about an hour, putting plenty of butter over it occasionally. Serve with drawn butter. Baked Whitefisli. Wash carefully, dry with a cloth and stuff with bread crumbs well seasoned; sew up with twine and put in a pan, with enough water to keep from scorch- ing; baste frequently with butter and water, and serve with egg sauce. Stewed Sole with Tomato Sauce. Put a can of tomatoes in a sauce-pan with a tea- spoonful of finely chopped onion, a dessertspoonful of salad oil and a little cayenne pepper and salt, simmer for half an hour, then lay in the fish, a flounder (usu- ally called sole), adding a little water, if there be not sufficient liquor to cook; Beat up the yolk of an egg with the juice of a lemon, and five minutes before dishing the fish, pour it in and shake the sauce-pan to prevent curdling. Fricasseed Eels. Skin, clean and cut in two inch lengths; boil in water without quite covering until tender; add a piece of butter with a teaspoonful of wheat flour or crushed crackers worked into it, and a little chopped and scalded parsley with salt and pepper to taste, and a little vinegar if desired. GILI/BTT'S MAGIC COOK BOOK. 27 Fried Eels. After skinning and cleaning the eels, cut in small pieces, wipe dry, roll in flour or dip in egg and roll in cracker crumbs, and fry the same as other fish, in hot salted lard, or drippings. Eels may be prepared the same and broiled. Haddock Souffle. One cup of cold baked haddock and one of mashed potatoes mixed together, one-half cup of milk added gradually, salt and pepper; stir in one egg, well beaten; put in a buttered mold or dish and set in the oven until very hot; then beat the white of another egg very stiff and stir into it the yolk beaten with salt and pepper; heap over the fish and brown. Baked Pickerel. Clean the fish and wipe it dry, and lay in the pan with sufficient hot water to keep from burning; have your stuffing ready, and fill in the centre and tie it up; baste frequently, as the oftener fish is basted the better it is when finished. Serve with an egg sauce and garnish with parsley and slices of lemon. Kscalloped Lobster. For two and one-half pounds green lobster, use one pint cream, two tablespoonfuls flour, two of but- ter, a little cayenne pepper, salt to taste; a small pint of bread crumbs. Take the lobster from the shell, cut in small pieces; put the cream over to boil, saving enough to blend the flour. When boiled, add the flour and butter. Let boil ten minutes, then add the lob- ster and boil one minute; add salt and pepper. Now butter your individual dish and fill, sprinkle over each with bread crumbs and bake until slightly brown. Serve hot. 28 GIIXETT'S MAGIC COOK BOOK. Fried Frogs. There is only one part of the frog- that is used as food, and that is the hind legs; when gathered they must be skinned and put into boiling water for a few minutes, then thrown in cold water or put on ice until cold; season with pepper and salt, roll in flour or dip in egg and cracker crumbs, and fry brown in butter. Escalloped Fish. Any cold fish left from dinner may be used. Pick up the fish, being very careful about removing all the bones. Put one pint of milk in a double boiler, add a few slices of onion, a little parsley chopped fine, small piece of butter, little pepper and salt; when hot, stir in two tablespoonfuls either of corn starch or flour, which has been dissolved in a little cold milk; let it come to a boil, then remove; rub the inside of the dish with butter; first put a layer of fish, then the cream, then sprinkle cracker crumbs, so on until the dish is full, putting a layer of crumbs on top to keep the milk from scorching. This is a nice way to use up cold fish. Cold Boiled Fish a la Vinagrette. Take the skin and bones out and place in the center of a dish; have two hard-boiled eggs cut fine, sprinkle the fish with this and garnish with small lettuce leaves, water cresses, cold boiled potatoes or beets cut in slices, with here and there a sprig of parsley. Serve the vinagrette sauce in a separate dish, garnish and pour a spoonful of the sauce over each dish as you serve it. A nice dish for tea or lunch in summer and takes the place of a salad. Baked Fish. Fish will cook better if placed upright in the pan, instead of on one side. Fish that are flat like shad may be kept in place by propping up with stale bread GII^ETT'S MAGIC COOK BOOK. 29 or pared potatoes. Others may be made into shape of letter "S." Run a threaded needle through the head, middle of body and tail, and draw string, fasten the ends. Thus prepared fish will keep their shape and can be better served. In putting fish to bake, rub the pan well with salt pork, and put small pieces of pork under the fish, which will prevent it from sticking. Baste often with pork fat; bake until brown. Stuffing- for Fish Weighing' from Four to Six Pounds. One cup cracker crumbs, one saltspoonful salt, one saltspoonful pepper, one teaspoonful chopped onions, one teaspoonful chopped parsley, one teaspoonful ca- pers, one teaspoonful pickles, one-quarter cup melted butter. This makes a dry, crumbly stuffing. If a moist stuffing is desired use stale bread (not dried) crumbs and moisten with one beaten egg and the butter, or moisten the crackers with warm water. If an oyster stuffing is desired, use one pint oysters, one cup of seasoned and buttered cracker crumbs; drain and roll each oyster in the crumbs; fill the fish with the oysters and sprinkle the remainder of the crumbs over the oysters. Turbot A La Oreme. Boil fish with plenty of salt in water; take off the skk), being careful to keep it whole; boil one onion and a bunch of parsley in pint of milk; take four ta- blespoonfuls flour, one tablespoonful butter, mix well; add one pint of cream or milk; strain out the onion and parsley and add to the flour mixture; let it all boil five minutes, then add a pinch of mace and one table- spoonful anchovy sauce; grease a deep dish with but- ter, put spoonful of sauce on the bottom, then a layer of fish, so alternately until the dish is full; sprinkle bread crumbs on top with small pieces of butter; bake in a moderate oven a half hour. 3° GIUvETT'S MAGIC COOK BOOK. Turbot A La Creme No. 2. Dressing. — Boil one quarter pound of butter with one quart milk, penny's worth of parsley chopped fine, flour to make the consistency of cream, salt and pep- per to taste. Four pounds fish; boil fish until done, remove skin and bones, pick to pieces; put in baking dish a layer of fish, then a layer of the dressing, etc., until the dish is filled, then a layer of crackers on top; bake one-half hour. GII^ETT'S MAGIC COOK BOOK. 3 1 32 GILIvETT'S MAGIC COOK BOOK. GIUJCTT'S MAGIC COOK BOOK. 33 SHELL FISH, Oysters. Oysters are in season from September to May. The Blue Points are considered the choicest for serv- ing raw. These are served on the half-shell and usually six to a person. Blue Points on the Half-Shell. Wash half a dozen shells carefully, then slip a knife between the upper and under shell and open, allowing them to remain on the under shell. Serve on a plate and eat with lemon and horseradish. Plain Stew. Make the same as a milk stew, leaving out the milk and adding more butter. Pan Oysters. Select some large oysters and lay in the bottom of a dripping pan, then pour over them a little of their own liquor, enough to keep them from burning. Place in a hot oven and let them get hot; place on buttered toast, moisten with the hot juice; add pepper, salt and butter and serve. 34 GHJ,ETT'S MAGIC COOK BOOK. Stewed Oysters. Drain a quart of oysters and put the liquor on the stove with a half teacupful boiling water, a little salt and pepper and let boil up once. Then add the oysters, a piece of butter size of an egg, a half pint of boiling milk and let it come to a boil. Serve while hot and if too thin add a little flour for thickening. Serve cold slaw and crackers with this dish. Creamed Oysters. Boil one-half can of nice oysters in their own liquor for one minute, then drain and put on a cup of cream and a cup of milk in rice boiler, when hot add a tablespoonful of corn starch and a piece of butter rubbed together until smooth, to the hot cream; when it is thick add the oysters, pepper and salt, stir until all are heated, then serve. Escalloped Oysters. _ Line a baking dish with butter, then have ready a dish of bread crumbs, put first a layer of crumbs, then a layer of oysters, # butter in little pieces, salt and pepper; repeat untii the dish is full, being care- ful to have the crumbs on top, with small pieces of butter. Moisten with milk and a little of the oyster liquor. Bake until a good brown, in a hot oven and serve in the same dish. Broiled Oysters. Pick out large fat oysters, dry carefully and season well with salt and pepper, place on the broiler turn on the other side when browned and drop into a hot dish and pour melted butter over them. Some serve them on squares of buttered toast. GII^ETT'S MAGIC COOK BOOK. 35 Fried Oysters. Pick out very large fat oysters for frying, clean, drain and dry on a soft cloth, season well with salt and pepper; dip in beaten egg and roll in bread crumbs and drop in hot lard. Drain carefully on a piece of brown paper, then serve in a hot dish im- mediately. Scallops. There is only one part of this fish fit to use, that is the muscular part. They are sold by measure same a? clams and prepared about the same. Fried Scallops. Wash in boiling water, then drain; dry care- fully, season with salt and pepper, dip in egg and roll in cracker crumbs and fry in hot lard. Roast Clams. If at a clam-bake, the clams are left in the shells and roasted on hot stones; then open, empty juice into a pan, add the clams, pepper, butter and a pinch of salt. If at home roast in a pan over a hot fire, or put in the oven to roast and fix same as above. Stewed Clams. Put one-half peck of clams in a kettle with a little hot water and the steam will open the shell. Then take out of the shell and strain the liquor and put in with the clams again. When it has come to a boil add one cup of milk, a piece of butter the size of an egg, two crackers well rolled and salt and pepper to taste. Crabs. Crabs are sold alive, like the lobster, or boiled. 2,6 GIIvI/ETT'S MAGIC COOK BOOK. Soft Shell Crabs^ Soft-shell crabs are the hard-shell crabs after they have shed their shell, as it becomes hard again in a few days; the supply is usually very scarce. Fried Soft Shell Crabs. Clean well and scrape out the fins under the shell; fry in lard and butter mixed until they become a little crisp. Serve on toast with melted butter poured over and a little parsley to garnish the dish with. Deviled Crabs, Hard-Shell. Take six fresh crabs, boil and chop fine, two tablespoonfuls of butter, a little mustard powder, salt and pepper to taste. Put the meat into a dish and rub into it an equal quantity of bread crumbs. Mix the butter to a cream, then stir the mustard into it. add the crab meat, crumbs and a tablespoonful of cream, a little cayenne and salt to taste. Fill the crab shell with the mixture; put little pieces of butter on top and sprinkle with bread crumbs and brown in the oven. Lobsters. To pick out a lobster: you will find the heaviest are the best; never purchase boiled lobster, but the freshest and most lively ones you can get. To test the freshness of the lobster: the claws will have a strong motion when the eyes are pressed with the fingers and they will be very lively. The lobster is not thoroughly cooked unless it turns a bright red color. They are very indigestible however and should be avoided by dyspeptics. GIUETT'S MAGIC COOK BOOK. 2>7 Steamed Lobster. To steam a lobster put it in a steamer, over a fish kettle, and steam until it turns a very bright red. Serve with lettuce and salad. Deviled Lobster. Deviled lobster is made the same as deviled crabs, using one cup of lobster chopped fine instead of half a dozen crabs. This takes one small lobster. Serve with shells. 3S GII^ETT'S MAGIC COOK BOOK. GILLETT'S MAGIC COOK BOOK.. 39 4° GILIyETT'S MAGIC COOK BOOK. GILLETT'S MAGIC COOK BOOK. 41 MEATS. A person should be very careful about cooking meats of all kinds, and it is most essential that they select the best. Beef should be smooth, of a clear red color, and tender, when pinched with the finger; and the fat should be white. Sirloins, ribs, and pin bone are the best parts for roasting. Veal should have a pinkish tinge; and the calf should not be killed till it is two months old, then the flesh is firm; before that time the flesh has a bluish look, and is flabby, and soft. Mutton is best, when the flesh is a bright red, very juicy, the grain Arm,' and close, and the fat firm and white. Pork is decidedly unwholesome, and very in- digestible for dyspeptics, and is chiefly used in cold weather, and it needs to be well cooked as a piece of rare pork is very injurious. Lamb is similar in looks to mutton, of a bright red color, and with white fat. Lamb is only in sea- son from April until September, and should be about the age of veal, two months old. Lamb should be very thoroughly cooked, and is best roasted, though some fry the chops, even if they are very small. 42 GILLETT'S MAGIC COOK BOOK. Roast Beef. Some prefer the first three ribs of beef for roast- ing, but for myself, I prefer the third, forth and fifth, but for a small family the first are more suitable. Do not take out the bone; but have your butcher chop it twice, and rub well with pepper, and salt, and dredge lightly with flour. If you do not use an im- proved roaster, place in a dripping pan, and pour a cupful of water into it. It does not take over an hour to cook an ordinary sized roast, and most persons prefer it medium rare; when done, place on a heated dish; then heat the gravy, and thicken with some browned flour and a little boiling water. Serve in a gravy boat. Roast Beef with Yorkshire Pudding. Bake exactly as directed for an ordinary roast beef, for the table, then make a Yorkshire pudding to eat with the roast, as follows: For every pint of milk, take three eggs, three cups of flour, a little salt, stir to a smooth batter, and pour into the dripping pan, under the meat, a half hour before it is done. Pot Roast. Get a piece of beef about six pounds in weight, but not too fat. Wash and put in the pot with a little water, let it cook slowly, and add a little pepper and salt, keep it cooking slowly until tender, let the water boil down and take the meat out of the pot, and what gravy there may be. Put a piece of butter in the pot, sprinkle a little flour on the meat, return to the pot and let it brown. Pour the gravy back into the kettle, add a little water, and flour to thicken it, then serve. GIIAETT'S MAGIC COOK BOOK. 43 To Corn Beef. Rub the beef with salt and a little saltpetre, until the salt lies dry upon itf put in a cool place for twenty-four hours, then repeat, and put away until the next day. For the pickle, take three gallons of water, two ounces of saltpetre, one-half gallon of salt, and three- quarters of a pound of brown sugar. Boil this brine a few minutes, then set away to cool. When the brine is cold, wipe the beef dry, and pour the pickle over it. This ought to keep the beef for some time. Corn Beef Hash. Three cups of boiled corned beef, chopped fine, one and one-half cups of mashed or chopped potatoes, milk, salt, pepper and melted butter. Put this in a frying pan, stir until it is smoking hot, then put it in a dish, and serve with poached eggs put on top of the hash. Beef Stew. Cut the beef in small pieces, put into a sauce-pan, with water enough to cover it, stew for an hour or so, then set away until the next morning; then season with salt, pepper, a little chopped onion, and if liked, a little parsley. Then let it stew for about one hour, add a little browned flour, dissolved in water, a little Worcestershire sauce, boil up once and serve. Beef Tongue Boiled. Select a nice large tongue, put in a kettle with water, a little salt, cook five or six hours, put into cold water and skin. Smoked Beef Tongue Boiled. Wash well; and put to soak in cold water over night. In the morning put on the stove in a kettle 44 GIIAETT'S MAGIC COOK BOOK. of cold water, and simmer for several hours, until tender. Let it cool in the liquor it has been boiled in; then remove the skin, and it is ready to serve. Beef Loaf. Three pounds beef, half pound salt pork, three or four eggs well beaten, small bowl rolled crackers, or bread crumbs, salt and pepper to taste, a little sage, small piece of butter. Mix well together, add cold water until you think it is about right, there is no rule for that. Bake one hour to one and one-half hours. Beef Turn-Over. Mince fine and season cold beef, three eggs, one cup of milk, flour to make good batter (about four table spoonfuls), heat two tablespoonfuls butter in skillet, mix parsley, pepper and salt in batter to pour in skillet. As soon as it forms, pour in meat ; turn corners to make the turn-over; turn over in skillet, and when thoroughly cooked slice upon a hot platter. Dried Beef on Toast. Chip the beef very thin, place in a sauce-pan, add a little butter, and milk, thicken with flour dissolved in water, add a little pepper, and pour over buttered squares of toast. Breakfast Chipped Beef. Put some milk and water on the stove, with a beaten egg, and add a little flour, let this boil up well, then add the chipped beef. Do not cook more than a minute, if the beef is not too salt, if will be season- ed right. GIIXETT'S MAGIC COOK BOOK. 45 Baked Beefs Heart. This is prepared the same as the boiled heart. Fill with stuffing and put in the oven. Baste often with melted butter, and when done put in a hot dish. Make the gravy the same as for the boiled beef heart, and serve hot. Stewed Kidneys. Be careful to select nice fresh kidneys, cut them into slices, sprinkle pepper and salt, and fry a nice brown, then pour a little warm water in the pan, thicken with flour dissolved in water, a little chopped parsley, and add the kidneys. Let them stew gently and serve. Beefs Heart with Stuffing. Soak in cold water, then remove the inside strings or muscles, and fill with a stuffing made of two cups bread crumbs, two table spoonfuls melted butter, a little chopped parsley, sage, salt and pepper, mix well and fill the heart, tie tightly with twine and sew in a cloth, then fill the kettle with boiling water, and cook until tender. Take out of the cloth, and serve. Add a little butter and flour to the gravy, let boil, a pinch of salt and pepper added, and pour over the heart. Fried Beefs Liver. Pour boiling hot water over the pieces of liver, let them stand for five minutes then wipe carefully, sprinkle salt, pepper, and dip in flour, and fry. Lay thin slices of bacon in the pan, and when the fat is all out, fry the liver in it, cooking quickly. Thicken the gravy with a little browned flour, and pour over the liver. 46 GII,I,ETT'S MAGIC COOK BOOK. Calves Liver Fried. Prepare in the same way as beef liver, fry in bacon fat and serve with pieces of bacon nicely cooked. Plain Hash. Pieces of cold roasts, steaks, chops, or stews may be used, chopping them very fine. To every cup of meat add one onion, a piece of butter, salt and pep- per to taste, and a little water. Chop the onion fine, add to the meat, put into the sauce-pan, add the but- ter, salt, pepper and water, stew for a few minutes, until the onion is cooked, and serve. Plain Hash on Toast. Toast pieces of bread and butter them, chop the meat fine; add a little butter, pepper, salt, water enough to cover, a little summer savory and flour, stir frequently, and pour over the toast Chop the steak in small pieces, or let your butch- er do it for you, place on your broiler, season with pepper and salt, and when finished, place on a hot platter, and pour melted butter over it. Beefsteak Broiled. Have ready a bed of hot coals, then grease the broiler with butter, place the steak on it, let it broil nicely on one side, then turn on the other. Season with pepper and salt, and place on a hot platter, and pour plenty of melted butter over it. There is no definite time for broiling a steak, as it depends on the thickness entirely. If it is to be served rare, of course the length of time will be much shorter. Pin-bone, porterhouse, and sirloin are the best pieces for broiling. GII/CETT'S MAGIC COOK BOOK. 47 Fried Beefsteak. Have your frying pan very hot, then grease with butter, put your steak on, turn frequently, until done, put on a platter and season with pepper, salt, and butter, serve hot. Beefsteak and Onions. Prepare the steak like the preceding recipe. Peel a dozen onions cut in thin slices, then fry in a sauce- pan until brown. Put your steak on a platter, dish your onions around it, and on top, and let stand covered for a few moments, then send to the table hot. Entree De Boeuf (Stew.) Have a thick piece of beef; chop fine a medium sized onion and put in a kettle with a tablespoonful of lard, when brown throw in the meat cut into two inch squares; sprinkle over with a small handful of flour, pepper and salt and parsley chopped fine; keep stirring; the fire must not be too hot. A small piece of garlic chopped fine will give flavor without being disagreeable. When the meat is well moistened add some tomatoes peeled and seeded and cut in small squares. Pour over a half -glass of wine or stock; let all this simmer two and one-half or three hours. Carrots or turnips may be substituted for tomatoes. VEAL. Roast Loin of Veal. Leave the kidney in the piece of veal; put plenty of salt around it, make a dressing the same as foi chicken, and stuff around the kidney, and in the loin, put in the pan, with the thick side down, and roast in a hot oven, add hot water, in half an hour, and baste frequently; turn the roast, after the top side is done, and sprinkle a little flour on it, and baste again with melted butter. 48 GIU,ETT'S MAGIC COOK BOOK. For the gravy, stir in flour, and add a little hot water if necessary, and send to the table in a gravy boat. Roast Fillet of Veal. Pick out the fillet, take out the bone, and fill that place with stuffing, tie it up with a string to keep the stuffing in, and cook slowly at first, and baste with butter. Roast about three hours, according to the size. Veal should always be washed carefully in cold water before cooking, and wiped dry on a clean cloth. Cold fillet of veal makes a nice stew. Veal Loaf. Three pounds of leg or loin of veal and one half pound salt pork, chopped finely together. Roll a dozen crackers, put half of them in the veal with two eggs, season with salt, and pepper, mix all together into a solid form, then take the crackers that are left, and spread smoothly on the outside. Bake one hour, and eat cold. Veal Loaf No. 2. Take three and one-half pounds of the finest part of the lean, and fat of a leg of veal chopped very fine, three common sized crackers rolled fine, two eggs, a piece of butter the size of an egg, a teaspoonful of salt, same of pepper, and a thick slice of pork chop- ped fine; mix all together, bake in a tin bread pan, put bits of butter and grated bread crumbs over it, and bake two hours, put a little water in another pan, and set this in, bake slowly. It should be eaten cold; cut in thin slices. GILI.KTT'S MAGIC COOK BOOK. 49 Veal Cutlets in Sour Cream. Dry the slices of veal in a cloth, then dip in egg, and in cracker or bread crumbs; have ready a hot buttered spider into which put your veal; salt and pepper to taste. Pour over a cup of sour cream to each pound of meat, cover closely, until brown on one side, then turn, brown on the other, and serve immediately on hot platter. Fried Veal Cutlets. Have your lard or drippings very hot, then lay in the cutlet, seasoned with salt and pepper, and dredg- ed with flour, brown nicely on both sides, cooking slowly until brown, lay the meat on your platter, and thicken the gravy with flour and drop an egg into it, stirring it quickly, then pour, this dressing over the cutlets. Fried Veal Chops. Have your lard or drippings very hot, then put your chops in the pan, having first seasoned them well, and dipped them in egg and rolled in cracker crumbs. When a nice brown take out of the pan, lay on the platter, and add milk, flour, salt, and pepper, let it boil up, and serve hot in a separate dish. Veal Turn-Over. Mince fine, and season cold veal, two or three eggs, one cup of milk, flour to make good batter, (about five tablespoonfuls), heat one and one-half tablespoonfuls butter in skillet; mix parsley, pepper, and salt in batter to pour in skillet. As soon as it forms pour in meat; turn corners to make the turn- over in skillet, and when thoroughly cooked, slide upon a hot platter. 50 GIIyLETT'S MAGIC COOK BOOK. Veal Collops. Cut veal in pieces size of an oyster, dip in egg, and roll in cracker crumbs, season with salt and pep- per. Fry as you do oysters in hot lard or butter. Veal Stew. Cut the veal in small pieces, put on to cook with salt and pepper, and plenty of water; when done, make dumplings, the same as for stewed chicken, and put in the pot; cover tightly for fifteen minutes, then lay all on a platter; add a little butter and flour to the gravy, let it boil up once, then pour over the veal on the dish. Veal Pot Pie. Obtain veal cut from the breast or shoulder and cut in small pieces; wash and put in enough water to nearly cover; let it come to a boil and skim; season with salt, pepper and butter about the size of an egg, let it stew nearly an hour; for the crust, sift one pint flour with one heaping teaspoonful Gillett's Cream Tartar Baking Powder and a pinch of salt; mix it with one tablespoonful butter and enough milk to make a dough like biscuit; roll out about one inch thick, cut an opening in the centre, lay it on the meat, cover and boil twenty minutes; remove pot pie and meat and thicken the gravy with flour; add more water and butter if necessary. Sweetbreads. There are two sweetbreads in a calf that are very nice; put them in lukewarm water, the first thing, for a half hour, then throw into boiling hot water to whit- en; take off the skin and they are ready to be cooked. Fried Sweetbreads. Prepare as in the preceding recipe, then dip in egg, roll in cracker crumbs, season well and fry in hot lard. GIIJUETT'S MAGIC COOK BOOK. 5 1 MUTTON. Roast Mutton. The loin or leg is the best for roasting; wash thor- oughly and wipe dry; put in the dripping pan with a little water to baste with, adding the salt after it has begun to roast, as it is apt to draw out too much blood and make it tough, if put on at first; baste frequently, and just before taking it up, sprinkle a little flour over it and baste with melted butter; skim the fat off the gravy and thicken with browned flour; allow about twelve minutes to the pound for roasting. Boiled Leg of Mutton. Wash the leg carefully and wipe dry on a cloth; put in a pot of hot salted water and boil until tender; skim off the fat occasionally; when tender lay on the platter and serve with drawn butter and one cup of capers or nasturtiums in it; allow twelve minutes to the pound for boiling. Broiled Mutton Chops. The loin is the- part from which the chops are tak- en; place them on a buttered gridiron and broil over a nice hot fire; turn, and when broiled, season well with pepper, salt and melted butter. Fried Mutton Chops. Have some chops without much fat, dip them in egg, roll them in cracker crumbs, and fry them in hot lard and butter mixed; for the gravy, mix one table- spoonful of flour in a little cold water until free from lumps, stir into the gravy and pour over the chops, or serve with tomato sauce. Roast Lamb. Prepare the lamb same as the mutton; put in a dripping pan with a little water and let it roast slow- ly at first; then add more water, some salt, dredge with flour and baste. It will take about two hours to 52 GIUUECTT'S MAGIC COOK BOOK. roast, and wants to be basted frequently. Mix a little flour and water together and add to the gravy Serve green peas and mint sauce with the roast lamb. PORK. Roast Loin of Pork. Place the pork in the pan with a very little water under it; cook slowly at first, as the heat hardens the rind first; when done mix a little flour and water to- gether and add to the gravy; serve with apple sauce. Some prefer stuffing with roast pork, and it may be made of bread crumbs, onion, a little sage, pepper and salt, and instead of roasting with the pork, may be baked on a separate dish. Fried Pork Chops. The pork chops are fried the same as mutton chops, and some people sprinkle a little powdered sage over them, also salt and pepper; then add a little flour to the gravy and pour over them; fried apples are de- licious served with the fried pork chops, also tomato sauce. Roast Spare Ribs. Crack the ribs in the middle, sprinkle with salt and pepper, and put in the pan with a little water; when brown, turn on the other side until done. Pork Tenderloins. Chop the tenderloins in small pieces and fry a rich brown, in part butter and part lard; keep hot while making the gravy, and add a little flour to it, also a little Worcestershire sauce and pour over it. Pork and Beans Baked. Look over two quarts of beans, soak them over night in cold water; in the morning rinse in fresh wa- ter, parboil them a few minutes, then drain; add fresh water, a piece of salt pork, slit down the rind; when GIIXETT'S MAGIC COOK BOOK. 53 soft, add one tablespoonful of molasses and a little soda, stir well, then put in a tin pan and bake about two hours. Fried Salt Pork. Cut in slices, lay in cold water, then wipe dry; dust with flour and fry crisp; drain most of the grease from the frying pan, add some milk, pepper, salt and a tablespoonful of flour; stir until smooth; when finish- ed, pour over the pork. Fried Ham and Eggs. Put a slice of ham in a hot spider and fry, turning quickly, until both sides are browned nicely; break each egg separately in a saucer and slip into the fry- ing pan, into the ham fat; pour the hot fat over them, and as soon as the color changes, they are done; place them on top of the ham and send to the table hot. Bacon and Eggs. Fry lean strips of bacon until it is crisp, then take them out and lay on a platter; break the eggs separ- ately, gently slide them into the bacon fat, and when they have set, turn the hot lard over them until they are done. s Roast Ham. Boil the ham whole, and when it is done, let it lie in the water until cold; then skin it, put in a pan, roll in egg and bread crumbs, and put in the oven to roast; when done, put on a platter and serve cold. Boiled Ham. Wash the ham thoroughly, put it on the stove in a kettle of cold water and let it come to a boil, then keep it boiling steadily until done; allow about twenty minutes to the pound; if it is to be served hot, peel off 54 GIIXETT'S MAGIC COOK BOOK. the skin and stick in a few whole cloves; if the ham is to be served cold, let it stand in the pot until the wa- ter becomes cold, then peel off and serve the same. Broiled Ham. Place on the broiler and have a nice bed of coals to broil it; turn the slices frequently, and when it is done, put on a hot platter and pour melted butter over it. Some prefer to use boiled ham for broiling, instead of raw. Potted Ham. Chop the cold ham fine; season with pepper, salt, a little mustard and a pinch of mace; mix all together and put in the oven a half hour, then in a stone jar; cover the top with warm butter and tie them up. French Sausage. Mix one and a half pounds of lean pork with a half pound of fat, a little salt, pepper, one teaspoonful powdered sage, a little allspice and cloves; chop the meat fine, mix it all well together and pack it in a stone jar, and keep it in a cool place; when it is to be used, mold into cakes and fry in hot lard. Boston Baked Beans. Soak one quart of beans over night, in two quarts of cold water; in the morning turn off the water, add fresh water, and boil them until the membrane begins to separate, then turn off the water; put the beans in a baking pot, with a half pound of salt pork buried in the beans; add two tablespoonfuls of molasses and cover the whole with water; bake in a slow oven all day; watch the beans, and if they become dry, add more water; when thoroughly cooked, it will be known by the softness of the beans in the mouth, between the teeth and by the taste. GIIXETT'S MAGIC COOK BOOK. 55 Dumpling for Pot Pie. One pint flour, pinch of salt, heaping teaspoonful Gillet's Cream Tartar Baking Powder, one-half cup sweet milk; roll, cut in small biscuit shape, steam twenty minutes. Meat Pie. First prepare what cold meat you wish to use by cutting it up in small square pieces. Put in a kettle and boil in water until it is perfectly tender, then add flour to make gravy enough to fill the dish you wish to bake the pie in; salt and pepper to taste. For crust take one pint of flour, rub in about two tablespoonful of butter or lard, mix it thoroughly with the flour then add one teaspoonful of Gillett's Baking Powder (mix with water or milk); roll it out, then spread it over with enough butter to grease it; then sprinkle flour over it and roll again; take one half for bottom liner and the other half for top covering; put in oven and bake for about thirty or forty minutes. 5^ GIU/RTT'S MAGIC COOK BOOK. GIIXETT'S MAGIC COOK BOOK. 57 POULTRY AND GAME. Poultry and Game. In picking out poultry select plump fat ones, being careful to see that they are fresh; and by trying the skin back of the wing you can tell if it is young and tender. With a turkey you can tell by rubbing the skin away from the breast bone, if that is easily broken it is sure to be young. Full grown poultry has the best flavor and are good for roast- ing, stewing and salads; the older ones may be made into soups, while spring chickens should either be broiled or fried. After a fowl has been cleaned and drawn it should be hung up for at least twenty- four hours and it will not hurt poultry to let it freeze, allowing it several hours in a warm room to thaw. Pressed Chicken. Boil a chicken in as little water as possible until the bones can be easily separated from the meat; re- move all the skin, cut up and mix together the light and the dark meat; season with salt and pepper. Boil down the liquid in which the chicken was boiled, then pour it on the meat. Shape it like a loaf of bread; wrap tightly in a cloth and press a heavy weight on it for a few hours. Cut into slices and serve with parsley around it. 58 giij^tt's magic cook book. Fried Chicken. Wash well; then cut up and wipe dry, season with pepper and salt, dip in flour or egg and roll in bread crumbs. Have a pan ready with butter and lard mixed; place the chicken in it and fry brown on both sides. This takes a little time as it wants to be cooked slowly. When fried put on a hot platter then add a tablespoonful of flour to the gravy; also a cup of sweet milk, salt and pepper, a little parsley; let it come to a boil, then pour over the chicken and serve hot. Broiled Chicken. Wash and dress the chicken well, as previously explained, and then split down the back, flatten the wings and breast bone without breaking it. Season with pepper and salt; place on the broiler having the inside to the fire, cover with a tin pan and let it broil slowly. It is a long job to broil a chicken nicely and usually takes half an hour. When it is broiled have a platter ready with some toast and melted butter, place the chicken on the toast and pour the butter over it. Garnish with sprigs of parsley. Boiled Chicken. Clean the same as for roasting; fill with an oyster dressing and sew a floured cloth around it, then put in a pot of boiling water. Let it boil for two hours and serve with oyster sauce. Boast Chicken. Clean carefully, singe and wipe with a damp cloth; stuff with a plain stuffing, with sage. Lay in a dripping pan with a teacupful of hot water, a small piece of butter, salt and pepper. Baste often and turn when one side becomes a nice brown. Dredge GII,I,ETT'S MAGIC COOK BOOK. 59 lightly with flour when nearly done and baste again with a little melted butter and the water in the pan. Put the giblets in the pan with the chicken and roast them. Thicken the gravy with a little flour and serve cranberry sauce with it. Baked Cliicken Fie. Make a puff paste and line the sides and bottom of a baking dish, saving enough for the top. Cut up the chicken and fill the inside; season well with pepper, salt, butter and a sprinkling of flour, then put on the upper crust and bake slowly. Chicken Fricassee. Prepare the same as for roasting, then cut up two small chickens, put in a porcelain lined kettle and put in enough water to cover them. Let them cook for about an hour, or until tender. When finished add pepper, salt and butter, dissolve a tablespoonful of flour in a little water and add to the gravy. Let it boil up once, put the chicken on a hot platter, pour some of the gravy over it and put the rest in a gravy dish. Cliicken Pot Pie. Cut up the chicken and boil in a pot till done; season with pepper, salt and a little butter and thicken with a little flour. Then add the dumplings, cook for fifteen minutes, being careful to have the top covered all the time to keep the dumplings from getting tough or heavy. Jellied Chicken. One good sized chicken boiled until tender; take out and save liquor. Pick up in small pieces; add to liquor, one box gelatine, salt and pepper, and small pieces of butter. Put all back in kettle, boil a few minutes, then pour in mold to get cold. 6o GIIvLETT'S MAGIC COOK BOOK. Stuffing- for Chicken, Duck or Turkey. Cook gizzard, liver and heart until tender, chop fine with one small onion; soak bread in the liquor that liver, etc. has been cooked in; season with salt and pepper to taste, add a little butter. Sage may used instead of onion. Prairie Cliicken, Roasted. The chicken should not be too fresh; do not wash them; put plenty of butter inside each chicken, this is necessary to keep them moist. Roast half an hour or longer, if liked thoroughly done; baste them constantly with butter, when nearly done sprinkle over a little flour and plenty of butter to froth them. Serve on toast with water cresses around. Broiled Pheasants. Wash carefully, split down the back, wipe with a damp towel and broil same as quail. Pour melted^ butter over them after finished and serve on toast.' Currant jelly is to be served with them. Broiled Partridges. Prepare the same as a pheasant; wipe with a towel and flatten on a broiler. When partly done season with pepper and salt and have hot melted butter ready to pour over them; place on squares of buttered toast. Serve currant jelly with them. Broiled Squabs. Prepare them the same as a spring chicken; split down the back, flatten the breast, wipe inside and out with a damp cloth. Put on a broiler, season with pepper and salt and when nicely broiled, pour melted butter over them. Serve on toast. GIUETT'S MAGIC COOK BOOK. 6l Broiled Quail on Toast. Split down the back, clean and wipe carefully; place on a broiler and season with pepper and salt; when partly done cover with melted butter and serve on squares of toast. This is to be eaten with currant jelly. Roasted Quails. Cover the breasts with very thin slices of bacon, or rub them well with butter; roast, basting* them often with butter. Fifteen or twenty minutes will cook sufficiently; salt and pepper to taste. Serve on a hot dish; bread sauce can be served with them. Stewed Pigeons. Tie them in shape; place pieces of bacon at the bottom of the stew pan, lay in the pigeons side by side, add a sliced carrot, an onion with a clove stuck in, a teaspoonful of sugar and some parsley; pour over enough water to cover them; put some thin slices of bacon over the top of each; pour boiling "water when necessary; let them simmer until very tender. How to Cook Duck. To remove the fishy flavor put a carrot in each duck, put into boiling water, boil ten minutes then remove from the water and prepare with the usual dressing; then make a dough of flour and water, stiff enough to roll, roll half an inch thick; cover each duck after it is in a dripping pan; put in a little water. Bake the usual length of time, remove the dough when done and they will be moist and tender. No basting is required. Wild Ducks. Wild ducks should be cooked rare, with or with- out stuffing; baste them a few minutes at first with hot water to which has been added an onion and salt; 62 GIU.EXT'S MAGIC COOK BOOK. then take away the pan and baste with butter and a little flour to froth and brown them. The fire should be quite hot and twenty to thirty minutes is considered the outside limit for cooking them. A brown gravy made with the giblets should be served in the bottom of the dish. Serve also a currant jelly. Garnish the dish with slices of lemon. Roast Wild Duck. Wild duck may be kept several days in cold weather and it improves the flavor and quality very much. Prepare the same as chicken, washing well and singeing; wipe carefully and if the ducks have any strong, fishy odor, put a cranberry or two inside them or rub a piece of onion over the breast. Put in a pan with a little water and some salt and baste quite often with melted butter. Turn and when a nice brown they are ready to serve. Wild ducks are not usually stuffed, though some prefer tomato dressing. Roast Duck (Tame). Clean thoroughly same as for other roast fowl and wipe carefully; beat the breast bone flat with a rolling pin, tie the wings and legs securely and stuff. Take one quart of bread crumbs and one onion chopp- ed fine, a piece of butter, pepper, salt and a half tea- spoonful of sage. After stuffing the duck sew it up nicely, to keep the flavor in; put in a dripping pan with a little water and baste often with salt water, turn so that the sides and back will be well browned. Prepare the giblets for the gravy same as in other roast fowl recipes and serve with currant jelly. Roast Goose, Prepare the goose the same as turkey, then if it is old parboil it about two hours. Fill it with an onion stuffing and sew the openings up carefully. GILLETT'S MAGIC COOK BOOK. 6$ The stuffing is made as follows: two cups of stale bread crumbs, a chopped onion, little sage, pepper and salt, the yolk of one egg and a piece of butter. Place in a pan witli a very little water and baste very frequently with salt and water. Bake about two hours, then take the gravy, add the giblets, chop- ped and the water they have been boiled in, thicken with a little flour and butter rubbed together and serve with apple sauce. Boiled Turkey. Prepare the same as for roast turkey and fill with an oyster stuffing and sew up with a white thread; tie the wings and legs close to the body and put in a kettle of boiling hot, salted water, being careful to have the breast downward. Boil until the skin breaks and skim frequently; serve with an oyster sauce. The liquid from this turkey makes delicious soup by seasoning same as chicken, soup. Roast Turkey. Look over your turkey carefully, pluck the remaining feathers, singe thoroughly with paper, then draw it, preserving the liver, heart and gizzard. In separating the liver be very careful not to break the gall -bag, as it renders the turkey uneatable if broken, by making it very bitter, it being impossible to remove the taste by washing. Have ready a filling of oysters, bread crumbs, sweet marjoram, parsley, salt, pepper and butter; fill the body and breast of the turkey with this mixture and then sew up with a thread and tie the legs. Dredge lightly w r ith flour; baste frequently with a little melted butter and when one side is nicely browned turn and brown the other. Chop the liver, heart and gizzard fine and add them to the gravy, thicken w T ith a tablespoonful of flour, dissolved in a little water and place in a gravy tureen. Serve with cranberry sauce. 64 GILLETT'S MAGIC COOK BOOK. GII^ETT'S MAGIC COOK BOOK. 65 SAUCES. Bread Sauce. One cup of stale bread crumbs, one small onion, pinch of salt, little pepper, piece of butter size of egg, little mace and a bay leaf. Cook the onion in two cups of milk until soft, then pour over the stale bread crumbs, after having been strained; then add the bay leaf, mace, onions, pepper and salt, and boil and stir continually; serve in a boat. Brown Sauce. Take one pint of stock and pour it over two table- spoonfuls butter and two tablespoonfuls flour, which has been melted and mixed well together; stir well and add a pinch of salt, pepper and a little onion juice, and serve. You may brown the butter and flour first if preferred, and then add the stock, etc., after- wards. Fish Sauce. To a drawn butter add one tablespoonfui Worces- tershire sauce, pinch of salt and four hard-boiled eggs chopped fine; serve with boiled fish, and garnish with sliced lemon and parsley. 66 GIUwETT'S MAGIC COOK BOOK. Anchovy Sauce. To a drawn butter add two teaspoonfuls anchovy paste and one teaspoonful onion juice. This is for boiled or fried fish, and the anchovy paste can be pro- cured from your grocer, in bottles. Maitre d' Hotel Sauce, To a half pint of drawn butter add the juice of a lemon, one tablespoonful of onion, chopped fine, one and one-half tablespoonfuls chopped parsley, one table- spoonful lemon juice, half a teaspoonful powdered summer savory, pinch of salt and cayenne pepper. Cook well and serve with any kind of salt fish, broiled or fried. Curry Sauce. Make a drawn butter sauce (given elsewhere), add one large slice of onion, pounded, and a teaspoonful of curry powder; serve with saute of meat or fish. Currant Jelly Sauce. Two tablespoonfuls butter, one-half onion, one bay leaf, one tablespoonful of flour, half a teacupful of currant jelly, one and one-half tablespoonfuls vinegar, a little celery, salt, pepper and a cup of strong stock. Cook the butter and flour until smooth, add the onion, bay leaf, celery, vinegar, salt and pepper; when brown add the stock and let simmer slowly for fifteen min- utes; strain through a sieve, add the jelly, stir until it is all melted, and serve with game. Hollandaise Sauce. Make a drawn butter, beat in gradually the yolks of two eggs, one by one, the juice of half a lemon, a speck of cayenne pepper, a pinch of salt, a little chopped parsley and a trifle of onion juice; beat well with an egg-beater until frothy. This is served with baked fish and croquettes. GlkLETT'S MAGIC COOK BOOK. 67 Mushroom Sauce. Cook one tablespoonful of butter and one tea- spoonfnl of flour in a sauce pan; when smooth, stir in one cup of stock, one-half cup of canned mushroom liquor; let it simmer, then strain; add one can French mushrooms, salt, pepper, and a little lemon juice squeezed in; serve while hot. Mushroom Sauce No. 2. Two tablespoonfuls of butter browned, one table- spoonful of flour stirred into it; put in can of mush- room liquor and mushrooms quartered. If too thick stir in a little hot water; add lastly one tablespoon- ful Worcestershire sauce. Parsley Sauce. To a drawn butter sauce add two tablespoonfuls parsley. This may be colored with spinach, and served with fish chiefly. Tomato Sauce. Put one-half dozen tomatoes, one bay leaf, a sprig of parsley, some pepper and salt through a hair sieve- after it is well strained, put some butter the size of an egg into a sauce-pan, after it is melted add a teaspoonful of flour; stir well; after it has cooked thoroughly add the tomato pulp and stir until smooth. Excellent Cream Sauce. FOR POTATOES, OYSTERS, ETC. Two tablespoonfuls of butter (heat, but do not brown), two heaping teaspoonfuls flour; stir in the hot butter until smooth, add pint of milk gradually; salt, etc. 68 GILLETT'S MAGIC COOK BOOK. Caper Sauce. Make a drawn butter sauce and add a half cup of French capers; beat in the yolk of one egg and the juice of one lemon. Mint Sauce. Chop one bunch of mint fine; put in a boat and add two tablespoonfuls sugar, vinegar enough to cover, and let stand an hour before serving. Oyster Sauce. Take a half dozen large oysters to every pound of fish and let them scald in a half pint of their own liquor, then remove the oysters, season the liquor with a little salt, pepper, butter and a pinch of mace; then add one teaspoonful of flour dissolved in a little cold milk; cook a moment, add the oysters and serve in a gravy boat. You may chop the oysters or not, as you wish. Cream Sauce. Scald one cup of milk, add pepper, salt, chopped parsley and a piece of butter, then stir into this one teaspoonful of corn starch dissolved in cold water: beat one egg very lightly, then beat the mixture into it, set on the stove a moment, then pour on the fish or serve in a boat. Egg Sauce. Mix half a cup of flour with half a cup of warm butter; then have a farina boiler ready with a pint of milk and a little salt and pepper; let it boil, then stir in the butter and flour, and stir rapidly until it be- comes creamy. Chop fine three hard-boiled eggs and add to the sauce, beating them thoroughly, and serve in a boat. You can substitute cream for butter, and by leaving out the eggs you have a very good white sauce. GIIvLETT'S MAGIC COOK BOOK. 69 Drawn Butter. Butter melted is used with all kinds of fish, and requires skill to make it nicely, put a cup of butter in a pan with a tablespoonful of flour, mix well and add a half cup of warm water; cover up the pan and let it simmer slowly until it begins to boil; then it is ready for use. In melting- butter for pudding sauce, substi- tute milk for water, Chili Sauce. Thirty-four large tomatoes, seven green peppers, seven onions, seven tablespoonfuls sugar, seven table- spoonfuls salt, seven cups of vinegar. Boil tomatoes and onions together until soft, add peppers, etc , boil down to one gallon. India Sauce. Two dozen tomatoes, twelve apples, one-half gal- lon vinegar, one pound brown sugar, one pound rais- ins (chopped fine), one-half pound salt, one large red pepper, six or eight onions, boil one hour, then put through a coarse sieve or colander, add one-quarter pound ginger, one-quarter pound mustard mixed with a little cold vinegar: boil one-half hour. When cold, bottle and cork tight. Mrs. Drake's Cranberry Sauce. One quart of cranberries, two teacupfuls of sugar, one teacupful of hot water. Put the water in a porce- lain lined kettle, then put in the sugar and let it dis- solve. Wash the cranberries and drain through a colander; boil the syrup a minute, then put in the cranberries and boil ten minutes, stirring all the time; take care or they will burn. Pour into molds and let them stand until cold and hard. This is the only way to cook cranberries to prevent the skins from being hard. 70 GILLETT'S MAGIC COOK BOOK. Apple Sauce. Pare and quarter the apples, put them in a porcelain kettle with a little water; boil until tender, then put in sugar to suit the taste; boil a few minutes longer; use only sour, juicy apples. To be eaten cold. Apple Sauce No. 2. To make sauce of apples that are neither sweet nor sour and of an indifferent quality, take half a dozen apples, one teacupful of sugar, one teacupful of water and one lemon. Pare, core and quarter the apples, put them in a porcelain kettle with the sugar and water; stew slowly; when done add the lemon. Stewed Dried Fruit. All kinds of dried fruit should be carefully looked over, thoroughly washed and drained in a colander. It should then be soaked an hour or more before boiling; put it over in a porcelain lined kettle and boil imtil nearly done, then add the sugar to taste and cook until soft. Many kinds of dried fruit such as apricots, peaches, etc., can be soaked and then cooked in a syrup, the same as fresh fruit, making a nice preserve almost equal to preserves made from fresh ripe fruit To Brown Flour. Spread flour on a tin and stir continually until it becomes brown all over. It is excellent for coloring brown sauces and thickening many dishes. To Brown Butter. Take a piece of butter the size of an egg, stir it until it begins to brown, then stir in a little brown flour until smooth. This is used to color gravies and meats. GIIAETT'S MAGIC COOK BOOK. Jl Vinagrette Sauce. One teaspoonful of white pepper, one teaspoon- ful salt, one and one-half teaspoonfuls mustard, one and one-half cupfuls vinegar, one teaspoonful of oil; mix salt, pepper and mustard together, then very slowly add the vinegar and after mixing well, add the oil. This sauce is to be eaten on cold meats or on cold fish. Celery Sauce. Boil two heads of celery until tender; put through a sieve, add the well-beaten yolk of an egg with a little lemon juice, butter, salt and pepper to taste. This may be thickened with a little flour. Oyster Savice, For Turkey. A pint of oysters cut up small and boiled in their own liquor; add a cup of cream, tablespoonful of flour made smooth with part of the cream, salt, pepper and butter Sour Gravy. One pint hot water, one-half cupful vinegar, one half cupful sugar, or to taste, one-half teaspoon- ful nutmeg and butter size of egg. 72 GIW,ETT'S MAGIC COOK BOOK. GII^ETT'S MAGIC COOK BOOK. 73 SALADS AND DRESSINGS. To prevent eggs turning dark colored after being boiled for salad use, first put them into cold water. Boil 5 or 10 minutes slowly after the water begins to boil, then take out, and put in cold water a few minutes to cool. Fish Salad. Boil a fish (whitefish or trout) when done, take the bones out, cool, and cut to pieces; chop as much celery as you have fish, with butter and salt to taste; use any salad dressing. Cucumber Salad. Peel and slice cucumbers, mix with salt and let stand half an hour; mix two tablespoonfuls sweet oil, or ham gravy, with as much vinegar, and a tablespoon- ful sugar. Add the cucumbers, which should be drained a little; add a teaspoonful pepper and stir well; sliced onions are an addition if their flavor is liked. Salmon Salad. Yolks of two eggs well beaten, one teaspoonful pepper, one teaspoonful salt, one teaspoonful sugar, one and a half teaspoonfuls made mustard, one table- spoonful melted butter, four tablespoonfuls vinegar, one tablespoonful lemon juice, stir all together, set 74 GIU,ETT'S MAGIC COOK BOOK. over kettle till it thickens, then put in a cool place. Before using, thin with cream; to one can of salmon (picked over carefully all bones, and skin thrown out) use six heads of celery, chopped fine. Salmon Salad for Half Can. Half can salmon, set in boiling water awhile, take out in dish, and pour off oil, take out bones and skin, cover with cold vinegar, salt and pepper, and let stand. Beat the yolk of one raw egg, mash fine the yolk of one hard-boiled egg, a little dry mustard, one and a half tablespoonfuls melted butter, vinegar, and lemon juice, (about half a lemon), little sugar, mix all together, then add half as much celery as salmon, mix lightly with a fork, serve on lettuce leaves. A little cream is nice, added the last thing to the dressing. Chicken Salad. Yolks of two eggs well beaten, one teaspoonful salt, one teaspoonful pepper, two teaspoonfuls of white sugar, two teaspoonfuls made mustard, one tablespoonful butter, little lemon juice; stir into this mixture four tablespoonfuls best vinegar; cook over kettle; thin with cream; take one cup celery to one "cup picked chicken, add one tablespoonful vinegar, juice of one-fourth of an onion, little pepper and salt, and let stand; when ready for use, pour over the dressing, and serve on lettuce leaves; grate onion for juice. Chicken Salad, No. 2. Two cold fowls, remove the skin and fat, pick up very fine; two heads of celery, or four small ones, mix and set away; mix the yolks of nine hard-boiled eggs to a paste, mix with half pint of sweet cream, half cup of melted butter, eight teaspoonfuls mustard, one gii^lett's magic cook book. 75 small teaspoonful cayenne pepper, one small teaspoon- ful salt, half-pint vinegar, mix all together, longer the better, five minutes before serving pour over the chicken and celery. Cabbage Salad, Two cups vinegar, one tablespoonful flour, two eggs, one teaspoonful mustard, a little pepper, salt, sugar, and butter size of an egg; chop the cabbage fine, then pour over it this dressing, after it has been cooked in a farina boiler, and set away to cool. Potato Salad. Six cold-boiled potatoes, one medium sized onion, sliced thin, lay in a dish, first a layer of potato, then onion, till the dish, is full; sprinkle with pepper and salt, also on top, add four tablespoonfuls of sweet cream, melt one-half cup of butter, with half a pint of vinegar, when it is boiling hot pour over the salad, and serve. Beet Salad. Chop beets and celery fine and set away; yolks of two eggs well beaten, one teaspoonful salt, one tea- spoonful pepper, two teaspoonfuls white sugar, two teaspoonfuls made mustard, one tablespoonful butter, little lime juice; stir into this mixture four table- spoonfuls best vinegar, cook over kettle, stir till it thickens; if necessary, thin with cream, before adding to the beets and celery. Tomato Salad. One head lettuce, six large ripe tomatoes, half-cup of mayonnaise; peel the tomatoes, and set on ice, wash and dry the lettuce, cut the tomatoes in halves, and lay on the lettuce, and pour over the mayonnaise. 76 GII^ETT'S MAGIC COOK BOOK. Summer Salad. Four or five firm ripe tomatoes, three small cucum- bers, two small onions, cut the tomatoes about the size of dice, chop the onions (not very fine), cut up the cucumber, salt and pepper,, and serve on a lettuce leaf with the following dressing : — one egg f one tea- spoonful salt, one and a half teaspoonfuls sugar, one teaspoonful white pepper, mix all together, then slowly add three tablespoonfuls of fresh salad oil, stirring constantly; when thoroughly mixed add one tablespoonful sweet cream, and one tablespoonful of lemon juice, or vinegar. Lobster Salad. One can lobster, two head celery, half-pint of mayonnaise; pick the lobster fine, chop the celery and mix thoroughly, pour over the dressing, and serve on a lettuce leaf, garnish with a chain of the whites of hard-boiled eggs, and grate the yolks fine, and sprinkle on top. Shrimp Salad. One can shrimps, half-pint of mayonnaise, re- move the shrimps from the can, wash in cold water, dry in a napkin, then mix well with the mayonnaise, serve on a lettuce leaf. Sardines may be fixed the same way. Lettuce Salad. Wash the crisp centre leaves of lettuce, dry care- fully, tear apart and cover with a French dressing, and serve; nasturtiums and water-cress may be used in the same way. Fruit Salad. Six oranges, six bananas, white grapes, sliced pea- ches, cocoanut grated, and other fruits that are in sea- son: four tablespoonfuls white sugar, one cup of sherry, GILLETT'S MAGIC COOK BOOK. 77 two tablespoonfuls of Madeira, one-half teaspoonful cinnamon; mix sugar and cinnamon, add the other ingredients, stir thoroughly till the sugar is dissolved, then pour over the fruit. Mustard Dressing. Yolks of six eggs, five teaspoonfuls of white sugar, five teaspoonfuls of mustard, one teaspoonful salt; beat all well together, then drop in olive oil until it becomes quite stiff; boil one pint of cider vinegar and stir in gradually, heat and mix thoroughly. Simple Mustard Dressing. One tablespoonful mustard, two teaspoonfuls butter, two teaspoonfuls sugar, two teaspoonfuls corn starch, half teaspoonful salt, pinch of pepper, mix all together to a smooth paste, then stir in one cup of cider vinegar and boil two or three minutes, stirring all the time; this is nice for chopped cabbage or lettuce. Mrs. Drake's Salad Dressing. Yolks of four eggs, two teaspoonfuls sugar, one teaspoonful of mustard, half teaspoonful of salt, mix all together, and with a fork stir in salad oil until it becomes quite stiff; then add three tablespoonfuls of cream; boil one pint of vinegar, and stir it into the mixture a little at a time until thoroughly mixed. Simple Salad Dressing. One egg, one teaspoonful butter, one teaspoonful sugar, half teaspoonful mustard, salt and pepper to taste; beat the eggs, melt the butter, and mix all together with two tablespoonfuls of cold vinegar; boil a small teacupful of vinegar, and stir it slowly into the mixture, being careful that it does not curdle; 78 GII^ETT'S MAGIC COOK BOOK. set on the stove, and boil a minute stirring all the time; this dressing can be made in two or three minutes, and is very good for potato salad, lettuce, or any other simple salad. Salad Dressing. Three eggs, quarter teacupful of butter, one tea- spoonful mustard, wet with a little vinegar, then fill the cup two-thirds full, also half teacupful of .sweet milk, season to taste, with black and red pepper, little sugar; add whites of eggs beaten stiff, and cook with the rest; when cold, add one teacupful of sweet or sour cream; this is very nice for either salmon or cabbage. Salad Dressing without Oil. Two tablespoonfuls vinegar, two tablespoonfuls corn starch; a little pepper, (cayenne), one teaspoonful salt, one teacupful milk, yolks of three eggs, small piece of butter; boil the milk, wet the corn starch in a little cold milk, add to the hot milk, until it thickens; then add the yolks of the eggs well beaten, let it cook, remove from fire and add salt, pepper, butter, and vinegar, let cool. Dressing. For lettuce, tomatoes, cabbage, or cold potatoes if sliced and sprinkled with vinegar awhile before, the following dressing is excellent : — one tablespoonful butter, one egg beaten to a cream, one teaspoonful salt, half teaspoonful of mustard, two-thirds of a cup of vinegar; put all in porcelain kettle; stir till as thick as rich cream, remove from stove; when cold is ready for use. Dressing for Cabbage. Hub two tablespoonfuls butter with one table- spoonful flour, then add one egg, put on the stove and let cook; then add four tablespoonfuls vinegar, pep- GILIvETT'S MAGIC COOK BOOK. 79 per, salt, and mustard: when ready for use, add one teacupful of thick sour cream, and lastly a little more vinegar. French Dressing'. Three tablespoonfuls olive oil, one tablespoonful vinegar, half teaspoonful salt, quarter teaspoonful black or cayenne pepper; put the salt and pepper in a bowl, then add the oil, drop by drop, beating hard, until the salt is dissolved, then add the vinegar slowly; then stir for a few minutes thoroughly, and set away. Mayonnaise Dressing. Yolk of one egg, half teaspoonful raw mustard, half teaspoonful salt, half teaspoonful cayenne pepper, one and a half teaspoonfuls vinegar; mix thoroughly till perfectly smooth, then add half pint olive oil, drop by drop; this will make a thick batter, and can be thinned with cream, or vinegar, and will suffice for a pound of salad. Cream Salad Dressing. Yolks of eight eggs, half teaspoonful mustard, two tablespoonfuls vinegar, juice of one lemon, one pint of cream, little celery salt; put in a saucepan, let boil stirring the cream in slowly, before it is hot. Mustard. One teaspoonful vinegar, one-half teacupful mus- tard, mix together, and place on the fire, add one tea- spoonful sugar, half teaspoonful salt, and pepper, one teaspoonful butter, stir until thick; put an onion sliced, in the vinegar the night before; when ready to make, take out the onions. Dressing for Ham Sandwiches. Yolks of eight eggs, one teacupful of vinegar, one tablespoonful mustard, salt and pepper to taste. Boil the vinegar, then add eggs, salt and pepper. Boil till thick; when cold, add the mustard mixed with the ham, chopped fine. SO GIUvETT'S MAGIC COOK BOOK. GILI^ETT'S MAGIC COOK BOOK. ENTREES. Calves' Brains. Soak the brains in salt water for several hours; pick off all the skin after soaking; then stew them a few minutes in some salted water, turning them once; take them out and while they are cooling roll several crackers to a powder and beat an egg; then take the brains and slice them as thin as possible; dip them first in the eggs then in the cracker dust and have a pan of hot butter with a little lard mixed to keep it from scorching, and fry the brains to a beautiful brown. Serve while hot. Sweet Breads. Put in salt water for one hour; then put in boil- ing water for twenty minutes; then roll in cracker crumbs and fry in lard and butter, one tablespoonful of each, or all butter. Mock Smelts. This is a fine dish which is not fish at all. Make noodle dough as for soup, beating together with a rolling pin three eggs, a teaspoonful of salt and flour to make a stiff dough; cut into four pieces, roll out as thin as paper, spread on a paper to dry and when dry 82 GIIXETT'S MAGIC COOK BOOK. enough roll up. With a sharp knife shave the roll into thin rings and boil them five minutes in water boiling when they are put in; brown a pint of bread crumbs in butter in a frying pan; skim out the mock smelts into the crumbs; pour a teacupful of milk over all; let it heat up then serve. Little Pigs in Blankets. Season large oysters with salt and pepper; cut fat bacon in very thin slices; wrap one oyster in each slice and fasten with toothpicks; heat frying pan and put in the little pigs; cook just long enough to crisp the bacon, about five minutes; place on slices of toast, cut small and serve immediately; do not remove the skins, garnish with parsley. This is a nice relish for lunch or tea. Breakfast Relish or Oysters. Fry one and a half dozen oysters a nice brown, and lay them on five or six slices of well-toasted bread. Over this sprinkle thickly fine cut celery; pour over a pint of hot milk, adding butter and salt; thicken with flour to the consistency of cream. Serve hot. Salmon Loaf. Two pounds salmon (canned), four eggs beaten well; chop a little parsley fine and stir into four tablespoonfuls of melted butter, salt, and red pepper to taste. Stir into this half teacupful of bread crumbs, then the eggs, and put all into the salmon; stir and steam one hour. Sauce. — One teacupful of milk brought to a boiling- point; then add one tablespoonful corn starch, one tablespoonf ul melted butter stirred into salmon liquor, one egg, stir into the mixture and cook; then add four teaspoonfuls of catsup. GILIvETT'S MAGIC COOK BOOK. 83 Escalloped Ham. Chop the ham after it has been boiled; make a cream sauce, pepper, salt (if the ham is not salt enough) lemon juice, parsley; boil some eggs hard, put through the ricer. Fill the dish with a layer of ham, then cream sauce, then eggs, cracker crumbs on top, with a little butter to brown nicely. Escalloped Chicken. Pick the meat from the bones of a cold chicken, remove skin and gristle, chop quite fine. In the bottom of a buttered dish, sprinkle a thick layer of cracker crumbs; make this very wet with milk, then put in a layer of meat, sprinkle salt, pepper, and quite large pieces of butter on this. If the chicken has been baked, add small pieces of the dressing, then another layer of cracker crumbs, and make them very wet with milk, and continue as before. After the last layer of meat, take the gravy; if boiled, put a little of the broth in the oven, brown, then pour in the rest of the broth, and thicken, if baked, warm with a little hot water, and pour over it. For the top, take cracker crumbs, very wet with warm milk, then beat two eggs well, and stir into the cracker crumbs; pepper, salt, and butter. When you put it in the oven, put plate on top, not large enough to cover it entirely. You will know when it is done, by its bubbling around the edge of the plate, Remove the plate and let brown. Potted Beef. Take a fore shank of beef, (have your butcher saw it instead of chopping to avoid small bones); put on the fire with enough cold water to cover it; let it boil until the meat falls off the bones; then take out, but save the water. Chop the meat into about half inch pieces; skim the boiled water and return the meat. Chop fine a good-sized onion, thyme, handful of pars- GILIvETT'S MAGIC COOK BOOK. ley and a section of garlic. Toast a slice of bread, place in the oven till crisp, then roll fine. Cayenne pepper and salt to taste. Mix thoroughly with the meat and simmer for three or four hours, stirring; place in glasses or cups; put in cool place. Rice Pone. One pint of boiled rice, three eggs, one pint of fresh milk, two ounces of butter, one small teacupful of cornmeal, salt to taste; break eggs very light, add milk and rice, then melted butter, meal, salt and whites of eggs beaten to a froth; bake from one-half to three- quarters of an hour. GIIXETT'S MAGIC COOK BOOK. $6 GIU,ETT'S MAGIC COOK BOOK. GII.LETT'S MAGIC COOK BOOK. 87 CROQUETTES. Bean Croquettes. Wash one pint of white beans, and let soak over night; in the morning drain, cover with cold water, let boil for one hour; when done, drain, put into a keystone egg beater, and whip till they are mashed fine; press through a colander, and set away; then add one tablespoonful molasses, one tablespoonful vinegar, one tablespoonful butter, one teaspoonful salt, a little white- pepper, mix all thoroughly with the beans, and put away to cool; then form into balls, dip in beaten egg, roll in cracker dust, and fry in hot drippings. Veal Croquettes. Put on the stove in a saucepan two ounces of butter, in which fry, till slightly colored, one small onion; now add two coffee-cups of cold finely chopped veal (roast is best, but any other kind will do), a slice of bread first soaked in cold water and then squeezed as dry as possible, in a napkin; a little thyme, a table- spoonful of chopped parsley, a little grated nutmeg and lemon peel, salt, white and cayenne pepper to taste; when thoroughly heated, remove from the stove, and add three tablespoonfuls of cream or milk, and a well-beaten egg; mix all well, and heap in an earthen dish. When cold add another egg, two, if the GIUETT'S MAGIC COOK BOOK. mixture is at all dry, as it should be as moist, as you can work it; make in molds, dip in egg, roll in cracker dust, and fry in hot drippings; two minutes is long enough to brown them ; one teacupful of boiled rice may be used instead of the bread, and will be a great addition to the croquettes. Ham Croquettes. One teacupful cooked ham chopped fine, two tea- cupfuls mashed potatoes, yolks of three eggs, one tablespoonful butter, cayenne to taste; mix potatoes, butter,yolks of two eggs and cayenne, beat until smooth, then set to cool; chop the ham, mix with the other yolk set on stove a moment, then turn out to cool, when thoroughly cool, take a tablespoonful of the po tato mixture, make a hole, then put a large teaspoonful the ham inside, shape into a ball, like a potato; after dipping in egg, and rolling in crumbs (either bread or cracker) fry in boiling lard. Sweetbread Croquettes. Two sweetbreads, one teacupful cream, yolks of two eggs, one tablespoonful butter, one tablespoonful chopped parsley, two tablespoonfuls flour, half tea- spoonful onion juice, quarter teaspoonful nutmeg, quarter teaspoonful white pepper; first throw the sweetbreads in cold water, then in boiling water, skin carefully, and cut with a silver knife; heat the cream, then rub the butter and flour smooth, and stir into the cream till thick; then set off the stove, add the yolks well-beaten, the sweetbreads, parsley, onion juice, nut- meg and pepper, salt to taste; put away to cool; then form into croquettes, dip in egg, roll in crumbs and fry in boiling fat; some use a half teacupful of chop- ped mushrooms with the mixture also. Oyster Croquettes, Two dozen oysters, one teacupful oyster liquor, one teacupful of cream, one tablespoonful chopped GHJ,ETT'S MAGIC COOK BOOK. 89 parsley, one tablespoonftil of butter, two tablespoonf uls of flour, 3 r olks of two eggs, cayenne pepper and salt, quarter of a nutmeg grated; boil the oysters in their own liquor, stir for five minutes, then drain; chop fine, then put a teacupful of this liquor and the cream in a saucepan, rub the flour and butter smooth, add this and the chopped oysters to the boiling liquor and cream, stir till it thickens, add the yolks of the eggs well beaten; stir well, then add parsley, salt, cayenne pepper and nutmeg; mix thoroughly, and set to cool; when cold, shape, and dip in egg, and roll in cracker or bread crumbs, and fry in boiling lard. Shad Roe Croquettes. Two shad roes, one teacupful sweet cream, yolks of two eggs, one tablespoonful butter, two tablespoon- fuls flour, one teaspoonful lemon juice, one table- spoonful parsley chopped fine, quarter of a nutmeg- grated, cayenne pepper and salt to taste; carefully wash the shad roes, then put them on the stove, in a saucepan of boiling water, add a teaspoonful of salt, cover and let simmer slowly a few minutes; then re- move the skin and mash them; heat the cream, rub the butter and flour together, add to the cream while boiling, stir till thick; then add yolks, remove from the stove, add all other ingredients, thoroughly mix, and turn in an earthen dish to cool; when cold form into croquettes, cone shape, or rolls, dip in beaten egg, and roll in bread crumbs, and fry in boiling lard; serve with sauce Hollandaise. Rice Croquettes. One teacupful of cold boiled rice, half teacupful of sweet milk, one tablespoonful of sugar, one teaspoon- ful salt, a little lemon peel grated, one egg; let it get cold, then shape in oval balls; dip in egg, then in bread crumbs, or rolled crackers, and fry a rich brown in boiling lard. 90 GUJvETT'S MAGIC COOK BOOK. Potato Croquettes. Two teacupfuls mashed potatoes, half a teactipful hot cream or milk, one tablespoonful melted butter, a little nutmeg; whites of two eggs beaten well; beat the potatoes and hot milk together until very light, add the butter, nutmeg, and whites of eggs; form in cone shape, cover with beaten egg, roll in sifted crumbs; then fry in lard hot enough to brown quickly. Chicken Croquettes. One pint cold roast chicken chopped fine, one small onion, one large slice of bread, one tablespoon- ful butter, two eggs well beaten; put the butter on the stove in a saucepan, fry the onion in it, until slightly colored; now add the chopped chicken, the bread, (first soaked in cold water and pressed as dry as pos- sible in a cloth), a little thyme, a tablespoonful of chopped parsley, a little grated nutmeg, and lemon peel, salt, white and cayenne pepper to taste; heat thoroughly then remove from the stove, and add three tablespoonfuls of milk or cream if you have it, and one egg; mix all thoroughly, and heap on an earthen dish; when cold add the other egg, two if the mixture is too dry to shape into rolls about two and a half inches long, and dip in beaten egg, and bread crumbs. Salmon Croquettes. Two teacupfuls cooked salmon, two teacupfuls mashed potatoes, one-quarter of a teaspoonful of curry powder, one cooking spoonful of butter, two tablespoon- fuls of cream, salt and pepper to taste; remove all the bones from the salmon; chop very fine, and mix well together; if not thin enough, add a little more cream; shape into cones and fry quickly in boiling lard; the yolks of two hard-boiled eggs, and bread crumbs, may be used instead of potatoes and nutmeg and anchovy sauce, in the place of curry powder. GII^ETT'S MAGIC COOK BOOK. 91 Beef Croquettes. Two teacupfuls of cold roast beef chopped fine, one dozen oysters chopped, one teacupful bread crumbs, a little mustard, nutmeg, pepper and salt, one spoonful of butter, two spoonfuls of gravy, one egg; for cro- quettes and such dishes, do not beat the eggs enough to break the threads, always beat in the same direction; soak the bread crumbs in a little hot milk until soft, add mustard, grated nutmeg; pepper, salt, and butter melted in the hot milk, and gravy that is nearly always left over with the roast; stir in one beaten egg, at the last, and make into rolls like large corks, dip them into an egg beaten with one tablespoonful of cold water, and roll in fine bread crumbs; fry in hot drippings or butter. Meat Croquettes. Three teacupfuls cold meat, quarter loaf of bread, one desert spoonful parsley, three eggs; a pinch of ground mace or nutmeg; a desert spoonful of ground ginger, pepper and salt; any nice cold meat when finely minced will make good croquettes. Use a quarter of a loaf of bread well soaked in water, and squeezed dry, mix with the minced meat, chopped parsley, eggs, mace, ground ginger, pepper and salt; roll them into egg-shaped balls; have ready two or three well-beaten eggs in one plate, and flour or roiled cracker or bread crumbs in another; first roll in the flour, then in the egg, then again in the flour, and fry in boiling drip- pings; serve hot. If preferred a small onion and three tablespoonfuls of cream may be added to the croquettes, if made of veal; some prefer not to use ginger; a little thyme and grated lemon peel is good in beef croquettes. 92 GIIXETT'S MAGIC COOK BOOK. GIIvI^TT'S MAGIC COOK BOOK. 93 PATTIES. Chicken Patties. Mince cold roasted or boiled chicken and season well; stir into this a sauce, made of one-half pint of milk into which, when boiling, a teaspoonful of corn starch has been added to thicken it; season with a teaspoonful of butter; salt and pepper. Line patty pans with a good puff paste, bake the crust in a brisk oven; then fill the pans and set in the oven a few minutes, to brown very slightly. Chicken Patties No. 2. One teacupful of cold roast or boiled chicken chop- ped fine, one tablespoonful of flour, one teacupful of chicken gravy, salt and pepper, a few green celery leaves. Cream, milk or hot water can be used in- stead of gravy, and a teaspoonful of corn starch instead of flour. A little mace, nutmeg or lemon peel may be used instead of the celery. Put into a sauce pan on the stove, add a cup of cold gravy; salt, white and cayenne pepper to taste. When hot add a tablespoonful of flour, rubbed smooth in a small quantity of butter; let simmer a few minutes; take from the fire and add quarter teacupful of sweet cream. Line some patty pans with puff paste and 94 GIIread between the layers of cake. Chocolate Cake. Grate one-half of Baker's chocolate, add yolk of one egg, well beaten, one-half cup of milk, one cup of sugar, and one teaspoonful of Gillett's vanilla; cook without boiling until melted, then cool. Stir one- half cup of butter and one cup of sugar to a cream, add one-half cup milk, two eggs beaten separately, two cups sifted flour, and two teaspoonfuls Gillett's Cream Tartar Baking Powder. Add the chocolate; beat well together and bake in layers, or this will make two loaves put together with boiled frosting. Frosting. — Two cups sugar, eight tablespoonfuls cold water, when it hairs, pour onto the beaten whites of two eggs, beat till it cools, add Gillett's Ex- tract of Vanilla and pour over cake. Chocolate Cake, No. 2. Two cups sugar, two-thirds cup butter, one cup milk, three cups flour, whites of six eggs, two tea- spobnfuls Gillett's baking powder; this makes two loaves. Frosting. — Nine tablespoonfuls or one-half cake chocolate, one and one-half cups sugar, whites of three e gg s - Stir chocolate and sugar together, then add whites, frost while the cake is warm. GILLETT'S MAGIC COOK BOOK Chocolate Macaroons. Three ounces of plain chocolate, one pound pow- dered sugar, whites of three eggs. Melt the chocolate in a pan over a slow fire, then work it to a thick paste with the sugar and eggs. Roll into cakes one- quarter of an inch thick, and cut into small cakes with round paste cutter. Butter a pan slightly and dust it with equal quantities of flour and sugar. Lay the cakes in the pan, allowing room for them to spread, and bake in a hot, but not quick, oven. Lemon Jelly Cake. One-half cup butter one cup sugar, one-half cup milk, two eggs, two cups flour, two teaspoonfuls Gillett's baking powder. Jelly. — Beat one egg, add one cup of water, the grated rind and the juice of one lemon. Pour this slowly on one cup of sugar, mixed with two table- spoonfuls of flour. Cook in the double boiler till smooth, like cream. Jelly Cake. Three eggs, yolks and whites beaten separately, one-half cup of butter, one and one-half cups of sugar, one cup of sweet milk, three cups of sifted flour, three teaspoonfuls of Gillett's baking powder, one teaspoon- ful Gillett s lemon extract. Sift the flour and baking powder together. Put the ingredients together in the order given, adding the whites of the eggs last. Bake in jelly tins, in a quick oven. This will make six layers. Jelly Roll. Three eggs, whites and yolks beaten separately, one cup of sugar, one cup of sifted flour, two teaspoon- fuls of Gillett's baking powder. Mix quickly, adding the whites of the eggs last. Bake in thin layers in square tins. While warm spread jelly on under side and roll. GlIvIvETT'S MAGIC COOK BOOK. 213 Charlotte Polonaise. Make three thick layers of cake, one gold, flavored with Gillett's lemon, and two silver with Gillett's almond. Make the cream as follows: One and one- half pints milk or cream; put over water; add the yolks of six eggs, well beaten with two tablespoonfuls arrow root. When cooked, divide into two parts; to one part add two tablespoonfuls pulverized sugar, six tablespoonfuls grated chocolate, one-forth pound crushed macaroons or cocoanut; to the second, add one dozen bitter almonds and six dozen sweet almonds, blanched and split, one ounce citron sliced thin, four tablespoonfuls pulverized sugar, one teaspoonful Gillett's extract of rose; color with cochineal color- ing. Put the cakes together thus: First, a white cake with chocolate cream, then a yellow cake with rose cream, then a white cake covered with the following icing, made as follows: Whites of four eggs beaten with one pound of pulverized sugar, add, by degrees, one pound sweet almonds beaten to a paste with rose water; when nearly dry, finish with a plain white icing over top and sides. Procure the almonds ready shelled. Dolly Varclen One heaping cup butter, two heaping cups sugar, four eggs, two and one-half cups flour, two-thirds cup of milk, two teaspoonfuls Gillett's baking powder; put one-half of this mixture in a pan, add one tablespoon- ful of molasses, one large cup raisins, stoned and chopped, one-forth pound citron sliced fine, one tea- spoonful cinnamon, one-half teaspoonful cloves and allspice each, grate in a little nutmeg, add one tea- spoonful flour. This makes three layers. For filling, one pound raisins and one-half pound figs chopped fine, mix with jelly, water may be used. 214 GIU,ETT'S MAGIC COOK BOOK. Delicate Cake. Two cups .sugar, three-fourths cup butter, three- forths cup milk, three cups flour, whites of six eggs; two and one-half teaspoonfuls Gillett's baking pow- der, flavor with Gillett's vanilla. Delicate Cake, No. 2. Two cups of sugar, one-half cup of butter, three- fourths cup of sweet milk, three cups of flour, three teaspoonfuls of Gillett's cream tartar baking powder, one teaspoonful of Gillett's double extract of lemon, whites of six eggs. Sift the flour and baking powder together. Beat the whites of the eggs thoroughly and add the last thing. Half a cup of cornstarch in the place of flour will be found an improvement. Coffee Cake. Three eggs well beaten, one cup molasses, one cup sugar, one cup butter, one cup chopped raisins, one cup currants, one cup cold strong coffee, five cups flour, one teaspoonful soda, one teaspoonful cinnamon, one teaspoonful cloves, one teaspoonful nutmeg, a lit- tle salt. Bake in slow oven from one and one-half to two hours. Coffee Cake, No. 2. Two cups of brown sugar, one cup of butter, one cup of molasses, one cup of strong coffee, four eggs, one teaspoonful of soda, one teaspoonful of grated nutmeg, two teaspoonfuls of cloves, two teaspoonfuls of cinnamon, one pound of raisins, one pound of cur- rants, four cups of flour. Beat the eggs until light, add the sugar and melted butter, and beat well, then add the coffee, spices and flour, and the fruit dredged with a little flour. Stir the soda into the molasses and add last, mixing thoroughly. Bake about one hour in a moderate oven, or forty minutes if baked in two loaves. GIIylvKTT'S MAGIC COOK BOOK. 215 Fruit Cake, Without Butter, Eggs or Milk. One pound of fat salt pork, two pounds of raisins, one pound of English currants, one-fourth pound of citron, one pint of molasses, one pint of boiling water, one cup of dark brown sugar, one tablespoonful each of allspice, cinnamon, mace and cloves, one grated nut- meg, and one tablespoonful of saleratus. Chop the pork until it is the same as lard, then pour the boiling- water over it, only saving enough to dissolve the soda, then add the sugar, molasses and other ingredients, with the exception of the fruit, which should be added the last thing. Seed the raisins, slice the citron and wash and dry the currants and roll in flour before stirring in the cake; it should be stirred as stiff as an ordinary fruit cake; bake an hour. This will make four loaves, and will keep as long as any fruit cake. Fruit Pound Cake. One pound sugar, one pound currants, one pound butter, eight eggs, one-fourth pound citron, a small teaspoonful of- cinnamon and allspice, three heaping teaspoonfuls of Gillett's cream tartar baking powder, one teacupful of milk, enough flour to make stiff; bake in a slow oven from an hour and a quarter to two hours. Jersey Fruit Cake. One and one-half teacupfuls of sugar, one-half tea- cupful butter, one-half teacupful sour milk, two and one-half teacupfuls flour, two teaspoonfuls Gillett's baking powder, one pound raisins, one pound cur- rants, one fourth pound citron, four eggs. Fruit Layer Cake. Two teacupfuls sugar, half teacupful butter, three- quarters teacupful milk, three eggs, four teacupfuls sifted flour, two teaspoonfuls of Gillett's cream tartar baking powder; mix the ingredients in the usual way, 2l6 GIW,ETT'S MAGIC COOK BOOK. take out one-third and add to it one teacupful of stoned raisins, one teacupful of currants, washed and dried before using, one teaspoonful of spice and one tablespoonful of molasses. Bake in layers and place between them jelly or frosting and frost the top. Fruit Cake. One pound of sugar, one pound butter, one and one-half pounds flour, sifted; two pounds stoned rais- ins, two pounds currants, three-quarters pound citron, chopped fine; ten eggs, half teacupful milk, one tea- cupful molasses, one teaspoonful soda, half teaspoon- ful cinnamon, half teaspoonful allspice, quarter tea- spoonful cloves, half a nutmeg. Mix the fruit with half of the flour; cream the butter and sugar, beat the eggs until very light and add. Dissolve the soda in a little warm water and stir into the molasses, and add to the other mixture. Mix the spices with the remaining half of the flour and stir in after the milk; then add the rest of the flour and fruit, mixing thor- oughly. Bake in papered tins, well buttered. This will make two loaves. Hash Cake. Two cups pulverized sugar, one-half cup butter, beaten to a cream; add one-half teacupful milk, two and one-half teaspoonfuls Gillett's baking powder, whites of eight eggs; bake in jelly tins. For filling, make frosting of one and one-half teacupfuls sugar, moistened with a little cold water; whites of three eggs. Add one teacupful of hickory nuts and one teacupful of raisins chopped fine. Lady's Cake. Three-fourths teacupful butter, two teacupfuls sugar, one-half teacupful milk, three teacupfuls flour; one teaspoonful Gillett's cream tartar baking powder, sifted with the flour, whites of six eggs, beaten to a froth. Flavor with Gillett's extract of bitter almonds. GILLETT'S MAGIC COOK BOOK. 217 Minnehaha Cake. One and one-half teacupfuls granulated sugar, one half teacupful butter stirred to a cream, whites of six egg, or three whole eggs, two teaspoonfuls cream tar- tar stirred in two heaping teacupfuls sifted flour one teaspoonful soda in half teacupful sweet milk; bake in three layers. For filling take a teacupful sugar and a little water, boiled together until it is brittle when dropped in cold water; remove from stove and stir quickly into the well beaten white of an egg' add to this a teacupful of stoned raisins chopped fine or a teacupful of chopped hickory nut meat, and place between layers and over top. Improved Sunshine Cake. The whites of seven eggs, yolks of five, one cup of granulated sugar, two-thirds cup of flour, one-third teaspoonful cream tartar, a pinch of salt, sift, measure and set aside flour, also sugar; beat yolks thoroughly then whites, after beating a little add the cream of tartar and beat very stiff, stir in sugar lightly, then the yolks, then add flour. Put in tube pan and set in oven at once; bake from thirty-five to fifty minutes. Scotch Cake. Two pounds butter, four pounds flour, one pound sugar; rub thoroughly till it comes to a dough, roll out about one and one-half inches thick, pinch the edges, put in a flat pan and bake twenty minutes. Woolly Cake. One cup butter, one cup brown sugar, one cup molasses, one cup sour milk, four eggs, two table- spoonfuls vinegar, one teaspoonful soda, one cup chopped raisins dredged with flour, three-quarters cup flour. 2l8 GIIvLETT'S MAGIC COOK BOOK. Snow Ball Cake. One cup white sugar, half cup butter, whites of five eggs, one and one-half teaspoonfuls Gillett's bak- ing powder, flour enough to make a batter; bake in patty pans. Cream Puffs. Melt one- half cup of butter in one cup hot water; while boiling stir in one cup flour, remove from fire, and when cool stir in three eggs, one at a time, with- out beating; drop in tablespoonful on buttered pan and bake twenty-five minutes in moderate oven. Cream for Puffs. One-half pint of milk, one-half cup of sugar, two teaspoonfuls cornstarch, two eggs, flavor to taste, split puffs and fill with cream. This quantity will make eleven puffs. White Fruit Cake. Four eggs, one cup sugar, one cup butter one-half pound mixed peel, one-half pound cocoanut, one-quar- ter pound almonds, two teaspoonfuls Gillett's vanilla, one-half cup sweet milk, two and one-half teaspoon- fuls Gillett's baking powder, add flavor the same as for an ordinary fruit cake. White Fruit Cake, No. 2. One cup butter, two cups sugar, two teaspoonfuls of Gillett's cream tartar baking powder, whites of five eggs, one-half pound sliced citron, two cups cocoanut, and the meats from one quart hickory nuts. White Fruit Cake, No. 3. One cup butter, two cups powdered sugar, three- fourths cup sweet milk, one cup raisins seeded, one- half cup citron, one-half cup blanched almonds, one teaspoonful Gillett's cream tartar baking powder, two and one-half cups of flour, eight whites of eggs, not beaten, and put in last. GIIABTT'S MAGIC COOK BOOK. 219 Blackberry Cake. Five eggs, two and one-half cups sugar, one and one-half cups butter, mix well together, and add two large cups of blackberry jam, one cup buttermilk, one dessertspoonful soda, four cupfuls browned flour, one teaspoonful ground cloves, one teaspoonful allspice, one tablespoonful cinnamon, one and one-half pound citron. Bride's Loaf. Stir to a cream two cups powdered sugar and three-fourths cup butter, add one cup milk, two cups flour mixed well with one cup cornstarch and three teaspoonfuls Gillett's cream tarter baking powder, whites of six eggs well beaten, flavoring to taste, bake in moderately heated oven. When cold ice with the whites of two eggs beaten stiff with powdered sugar, and one teaspoonful cornstarch. Brod Torte. Six ounces grated almonds, twelve yolks of eggs, three-fourths pound sugar, the grated rind of a lemon, little less than an ounce cinnamon and cloves mixed, Ave ounces of finely grated pumpernickel, and the whites of ten eggs beaten to a stiff foam. The twelve, yolks, the almonds and sugar must be stirred one-half hour, then the bread added, and lastly the whites of the eggs. Take from one to one and one-half hours to bake, with most heat underneath, till it has raised, with a moderate heat all the time. Pumpernickel can be bought at any bakery. Buttermilk Cake. Two cups sugar, one teaspoonful cinnamon, one teaspoonful cloves, one-half nutmeg (grated), two cups buttermilk, one teaspoonful soda, one cup chopped raisins, enough flower to stiffen. 220 GILLETT'S MAGIC COOK BOOK. Short Cake, Strawberry. Two thirds cup milk, one-half cup sugar (small)' two cups flour, one large tablespoonful butter, two teaspoonfuls Gillett's cream tarter baking powder, one egg well beaten. Melt the butter, beat with the sugar, add the egg and milk, then lastly the baking powder and flour. Split in half and heap with straw- berries and sugar. Orange Cake. Two cups sugar, one-half cup butter, three and one-half cups sifted flour, one and one-half cups sweet milk, three eggs beaten separately, two teaspoonfuls Gillett's cream tartar baking powder. Bake in four jelly tins. Jelly. — Juice and grated rind of two oranges, two tablespoonfuls cold water, two cups sugar, set in pot of boiling water, and when scalding hot stir in the yolks of two well beaten eggs, and just before taking from the fire stir in the beaten white of one egg. When cold put between layers of cake; frost top with other egg, two layers for loaf. Silver Cake. Two cups of sugar, one-half cup of butter, three- fourths cup of sweet milk, two and one-half cups of flour, two teaspoonfuls of cream tartar, one teaspoon- ful soda, eight eggs (whites), flavor to taste. Silver Cake, No. 2. Silver cake No. 2 can be made with the recipe for Gold Cake, using one cup of butter and scant measure of flour, sweet or sour milk as preferred. This may be baked in separate cakes or a spoonful of the gold and silver parts may be put alternately in a pan and baked like marble cake. GIUvETT-S MAGIC COOK BOOK Iowa Cake. One and one-half cups of sugar, one-half cup of butter, one-half cup of sweet milk, two cups of flour, twelve eggs (yolks), one teaspoonful of cream tartar, one half teaspoonful of soda, flavor to taste. Caramel Cake. Eight eggs (whites) beaten stiff, two cups pulver- ized sugar, one-half cup of butter; one-half cup sweet milk, two and one-half cups of flour, two teaspoon- fuls of Gillett's cream tartar baking powder, (or two teaspoonfuls of cream tartar and one of soda). Bake in eight layers, or in one square loaf, fill and frost with the following caramel: One cup granulated sugar, three tablespoonfuls of water, put in frying pan and stir constantly till burned a dark brown, then pour in hot water till it is the consistency of syrup, use it to color and flavor your boiled icing, for which take one large cup of granulated sugar, one-fourth cup of water, boil till it hairs, turn slowly onto the beaten white of one egg, then add enough of the browned sugar to make it a nice color and taste. Caramel Cake, No. 2. Two cups of sugar, three-fourths cup of butter, one cup of milk, one cup of cornstarch, two cups sifted flour, two teaspoonfuls of Gillett's cream tartar bak- ing powder, whites of seven eggs, bake in a shallow pan. For the caramel frosting, take one cup of brown sugar, one-half cup of milk, butter the size of an egg, scant quarter of a pound of chocolate, two teaspoon- fuls Gillett's extract vanilla. Boil until thick, like syrup, spread on the cake and set in the oven to dry. Vermont Pork Cake. One-half pound fat salt pork chopped fine, one cup of sugar, one cup of molasses, one cup of milk, three and one-half cups of flour, one teaspoonful of soda, spices and fruit to taste. 222 GIIXETT'S MAGIC COOK BOOK. Wedding Cake. One pound of fine sugar, one pound of butter, one-half pound of citron chopped fine, one-half pound of currants, one pound of raisins seeded and chopped, one pound of flour sifted twice, twelve eggs, two table- spoonfuls of nutmeg, one tablespoonful each of cloves and cinnamon. Cream the butter and sugar, add the beaten yolks of the eggs, and half the flour; stir well before adding the spices, the well beaten whites of the eggs and the rest of the flour; dredge the fruit and add last; bake three hours in a slow oven. Sponge Cake. Five eggs, one-half pound sugar, one-half pound flour, one teaspoonful of Gillett's cream tartar baking powder, sifted with the flour, grated rind and juice of one lemon. Beat the yolks of the eggs and the sugar until perfectly light, gradually add the flour, then whites of the eggs and lemon. Bake in a moderate oven. Sponge Cake, No. 2. Three eggs, one and one-half cups of white sugar, two cups of flour, one-half cup of cold water, two tea- spoonfuls of Gillett's cream tartar baking powder. Sift the flour and baking powder together, beat the eggs one minute, add the sugar and beat five minutes, add one cup of flour, beating one minute, then add the water and the rest of the flour and any desired flavoring, and beat one minute; bake in a slow oven. Velvet Sponge Cake. Two teacupf uls sugar, six eggs, leave out whites of three, one teacupful boiling water, two and one-half teacupfuls sifted flour,one tablespoonful Gillett's cream tartar baking powder, and sift it several times with the flour. Beat yolks, then add sugar and beat fifteen GHJ,ETT'S MAGIC COOK BOOK. 223 minutes, add the beaten whites, and the cup of boiling water just before the flour, flavor and bake in four layers in biscuit tins. Use two layers for a cake. Angel Food Cake. One and one-half coffeecups of sugar, one coffee- cup of sifted flour, one teaspoonful each of cream tar- tar and Gillett's double extract vanilla, whites of eleven eggs. Sift the flour five times, adding the cream tartar before the last sifting; sift the sugar (granulated) five times; beat the whites of the eggs on a platter till they form a stiff froth; add the sugar lightly, and then slowly stir in the flour, lastly the vanilla, Stirling constantly until the cake is put into the pan, which should be new, never having been greased. Bake forty minutes in a moderate oven, which should not be opened until the cake has been in fifteen minutes. Turn the pan upside down to cool. Bread Cake. One cup of granulated sugar; one cup of yeast bread dough, one-half cup of butter, scant, one-quarter teaspoonful soda dissolved in a tablespoonful of sour milk, one egg } spices to taste. Stir all together; add enough flour to make a stiff cake dough and work with the hands until the other ingredients are well mixed with the light dough. Add one-half cupful each of raisins and currants; let it rise half an hour in the pans in which it is to be baked, and bake in a moder- ate oven. Bread-batter Cake. Three cups of light bread-batter, two cups of sugar, one cup of butter, two eggs. Stir all well to- gether and let it rise for half an hour, after which bake in a quick oven. Currant Cake. Five cups of flour, three cups of sugar, one and one-half cups of butter, one-half cup sweet milk, six eggs, one nutmeg, three-fourths pound of currants, 224 GII,I,ETT'S MAGIC COOK BOOK. three teaspoonfuls Gillett's cream tartar baking pow- der. Put the ingredients together in the usual way, dredge the currants with flour before using. Bake two hours in a moderate oven. Plain Cake. Three eggs, one and one-half cups of sugar, one- half cup butter, one-half cup milk, three cups of flour sifted before measuring, two teaspoonfuls Gillett's cream tartar baking powder one-half nutmeg, rose- water to taste. Sift the flour and baking powder to- gether. Put the ingredients together in the order given and bake in a steady oven forty minutes . Pound Cake. One pound of sugar, one-half pound of butter, one pound sifted flour, one-half cup of sweet milk, six eggs, one half teaspoonful soda, one teaspoonful cream tartar, flavor to taste. Mix the cream tartar with the flour, cream the butter and sugar, add the yolks of the eggs and the milk, and gradually stir in the flour; dissolve the soda in a little of the milk and beat thoroughly into the mixture, adding the well-beaten whites of the eggs last. Bake in a quick oven. Cocoanut Pound Cake. One-half pound of butter, one pound of flour, one pound powdered sugar, one cup of milk, five eggs, one-fourth pound of prepared cocoanut, two teaspoon- fuls of Gillett's cream tartar baking powder, one tea- spoonful Gillett's double extract lemon, a little salt. Stir the butter to a cream and add the beaten yolks of the eggs, sugar, milk, and flour with which the baking powder has been sifted. Stir in the well- beaten whites of the eggs, and lastly add the cocoanut and the lemon extract. Pour into pan lined with buttered paper, and put into a moderately cool oven, with a gradual increase of heat. When done spread with icing, while both are warm. GIIXETT'S MAGIC COOK BOOK. 225 Gold Cake. Two cups of sugar, three-fourths 'cup of butter, one cup sour milk, four cups flour, one teaspoonful of soda, yolks of eight eggs, one tablespoonful of corn- starch, lemon or vanilla flavoring, sweet milk and three teaspoonfuls of Gillett's cream tartar baking powder may be used instead of the sour milk and soda. Nut Cake. One and one-half cups of sugar, one-half cup of butter, three-fourth cup of sweet milk, two cups of sifted flour, whites of four eggs, two teaspoonfuls of Gillett's cream tartar baking powder. Mix the flour and baking powder together; beat the whites of the eggs stiff and add last to the other ingredients. Lastly stir in one large cupful of chopped hickory nut meats, and bake in a square loaf. Frost the top when done. Banana Cake. Two eggs, one cup of sugar, one-third cup of but- ter, one half cup of milk, one and three-fourths cups sifted flour, three teaspoonfuls of Gillett's cream tar- tar baking powder. Mix the baking powder well with the flour, cream the butter and sugar, add the well- beaten eggs, milk, and stir the flour in gradually. Bake in layers; when done frost each layer, and cover with sliced bananas; frost the top. Brooklyn Cake. One-half cup of lard, one-half cup of butter, one cup of sugar, one cup of molasses, one-half cup of sour milk, one scant teaspoonful of soda, three eggs, one teaspoonful each of cinnamon, cloves and nutmeg, three cups of sifted flour. Beat the sugar and eggs well together, add the melted lard and butter, then the molasses, flour and spices, and lastly the sour milk and soda, which should be thoroughly mixed. Bake about forty minutes in a moderately hot oven. 226 GIUvETT'S MAGIC COOK BOOK. New Year's Marble Cake. White Part. — One cup of white sugar, one-half cup of butter, one half cup sweet milk, two and one- half cups of sifted flour, two teaspoonfuls of Gillett's cream tartar baking powder, mixed with the flour, whites of four eggs well-beaten and added last, one- half teaspoonful of Gillett's vanilla. Dark Part. — Yolks of four eggs, one cup of brown sugar, one-half cup of molasses, one-half cup of butter, one-half cup of sour milk, two and one-half cups sifted flour one teaspoonful of soda, one teaspoonful each of cloves and cinnamon, one-half teaspoonful of allspice, one nutmeg. For the white part, mix the in- gredients in the order given. For the dark part, beat the eggs, add the sugar, butter, molasses, flour and spices, and lastly the sour milk into which has been stirred the soda. Put the two parts into the cake pans by spoonfuls, the light and dark alternately, or in layers, with the dark layer on the top; frost. Currants or raisins may be added to the dark part if desired. Bake slowly. Fig^ Cake. One-half cup o'f butter, one-half cup of milk, one heaping coffeecup sugar, three cups of flour, two small teaspoonfuls of Gillett's cream tartar baking powder sifted with the flour, whites of eight eggs, three-fourths pound of figs. Sift the flour before measuring, and again after adding the baking pow- der. Cut up the figs, dredge with flour, and add last. Fig Layer Cake. Two eggs, one cup of sugar, one-half cup of milk, one large heaping cupful of sifted flour, one and one- half teaspoonfuls of Gillett's cream tartar baking powder, butter the size of an egg. Stir the butter and sugar to a cream, add the yolks of the eggs, milk and the flour, which should be sifted again after adding GIUvETT'S MAGIC COOK BOOK. 227 the baking powder, and lastly the beaten whites of the eggs. Bake quickly in jelly tins; this will make three layers. Chop one-half pound of figs, and cook in one teacupful of water and two-thirds cup of white sugar, until soft and smooth. When cool place this between the layers and frost the top with white frost- ing. Cup Cake. Three cups of sugar, one cup of butter one cup of milk, four cups of flour, four eggs, two teaspoonfuls of Gillett's cream tartar baking powder. Cream the butter and sugar well, then add eggs, milk and flour, with which the baking powder has been sifted. Bake quickly in molds or in a loaf, as preferred. Cream Cake. Two eggs, one cup of sugar, one cup of cream, two cups of flour, one-half teaspoonful of soda. Beat the eggs and sugar well together, add the flour and then the cream, into which the soda has been stirred. Fla- vor to taste and bake in a loaf or in layers, about twenty minutes. Every-day Cake. One cup of molasses, one cup of sugar, one cup of butter, two-thirds cup of milk, two eggs, three tea- spoonfuls of Gillett's cream tartar baking powder, one teaspoonful each of cloves, cinnamon and nutmeg, a small pinch of salt, three cups of flour, sifted before measuring. Bake about forty minutes. Composition Cake. Five cups of sifted flour, two cups of butter, three cups of sugar, one cup milk, five eggs, three teaspoon- fuls of Gillett's cream tartar baking powder. Sift the flour before measuring it and again after adding the baking powder, beat the yolks of the eggs, butter and 228 GIUvETT'S MAGIC COOK BOOK. sugar until light, add the milk and flour, and lastly the well-beaten whites of the eggs. Use any desired flavoring; bake slowly. This is very excellent. Ribbon Cake. Two cups of sugar, two-thirds cup of butter, one cup of milk, four scant cups of sifted flour, four eggs, two teaspoonfuls of Gillett's cream tartar baking powder, one teaspoonful of Gillett's double extract of lemon; divide the mixture and to one-half add two teaspoonfuls cinnamon, one cup of currants, and one- eighth pound citron. Bake in layers, and when done arrange the light and dark layers alternately, putting either jelly or frosting between them, and frosting on top. Cream Layer Cake. For the cake, use the recipe given for Fig Layer Cake. Cream. — One-half pint of milk; one half cup of sugar, one egg } a very small piece of butter, one table- spoon of flour or cornstarch wet in a little milk, flavor to taste. Let the milk come to a boil, add the sugar, butter, flour (or- cornstarch), and lastly the beaten egg, into which has been stirred a little hot milk to prevent curdling. Cook about two minutes, when nearly cold, flavor, and place between the layers. Cookies. Two cups sugar, one cup of shortening (one-half cup butter and one-half cup lard), one-half cup sour milk, two eggs, one teaspoonful saleratus, and enough flour to make this stiff enough. Cookies, No. 2. Two cups of sugar, one cup of butter, one cup of milk, three eggs, two teaspoonfuls Gillett's cream tar- tar baking powder. Use flour enough to make a soft dough ; roll thin, sift over with sugar, and bake in a quick oven. GIIvI^Tf'S MAGIC COOK BOOK. 229 Almond Cookies. One-half pound sugar, one-half pound butter, four eggs, nine ounces flour, two teaspoonfuls Gillett's baking powder. Bake in very thin sheets, before be- ing put in the oven, sprinkle with sugar and sliced almonds. Almonds may be grated or pounded if pre- ferred Cocoanut Cookies. One cup sugar, one-half cup butter, one cup grated cocoanut, one egg, one-half teaspoonful of soda, flour enough to make a dough that can be rolled out thin^ bake in a quick oven. Caraway Cookies. Two cups of sugar, one-half cup of butter, one cup of sweet milk, one teaspoonful of Gillett's cream tar- tar baking powder, caraway seeds, flour enough to roll out. These are deliciously light and tender. Ginger Cookies. One pint of New Orleans molasses, one-half cup of brown sugar, two-thirds cup of shortening, one tea- spoonful of ginger, one-half cup of hot water, and one tablespoonful of soda. Mix stiff enough to roll nicely, but not too stiff, bake in hot oven, Cocoanut Drops, One-half pound grated cocoanut, one-half pound of powdered sugar, whites of four eggs, one teaspoonful of Gillett's double extract lemon. Beat the eggs and sugar until light and white, then add the lemon, and as much cocoanut as will make it as thick as can be easily stirred with a spoon. Drop on greased paper and bake. Hermits. Two cups brown sugar, two-thirds cup butter, two eggs, one teaspoonful soda, spice with cinnamon, cloves and nutmeg; flour till stiff enough to roll out, two cups chopped currants and raisins. 230 GIUvETT'S MAGIC COOK BOOK. Hermits, No. 2. One cup sugar, one-half cup molasses, two-thirds cup of currants, two eggs, six tablespoonfuls sweet milk, one teaspoonful each of cinnamon and cloves, one teaspoonful soda, flour enough to roll. Sunshines. One egg, one tablespoonful sugar, stiffen with flour same as for noodles, roll very thin, cut in dia- monds or squares and fry quickly in clean lard, sprinkled with pulverized sugar while warm. Hound's Ears or Magic Pastry. Two tablespoonfuls of white powdered sugar, four ounces fine flour, two eggs; mix all together very smoothly; cut in leaf shape and fry in lard. . Crinkles. One pound flour, or three and one-fourth cupfuls, one-half pound butter, or one cupful; one-half pound sugar, or one cupful; eight hard boiled eggs (yolks), one raw yolk. Cut out with a doughnut cutter; after rolling about as thin as you would for cookies, rub the top with the white of egg, and then sprinkle with chopped almonds. Ginger Snaps. One cup sugar, one cup molasses, one cup of short- ening (half butter and half lard), mix this and let it just come to a boil; when cool put in one teaspoonful of ginger, one teaspoonful of soda dissolved in hot water, then put flour enough so they will not be sticky but will roll out as soft as possible. Ginger Snaps, No. 2. One cup of molasses, one-half cup of butter, one teaspoonful of soda, one tablespoonful of ginger, flour enough to make a stiff dough. Roll as thin as possible. GIJXETT'S MAGIC COOK BOOK. 23I Ginger Snaps, No. 3. Two cups of molasses, one cup of brown sugar, one cup of butter or lard, one teaspoonful of soda, one tablespoonful ginger. Dissolve the soda in a very- little hot water. Mix stiff with flour and roll out thin. Ginger Drop Cookies. Three eggs, one cup of brown sugar, one cup of molasses, one cup of lard or butter, one tablespoonful of ginger, one large teaspoonful of soda, one cup of boiling water, five cups of flour. Dissolve the soda in the boiling water, and add the last thing; mix stiff and roll out. Corn Starch Patties. One pound Kingsford's cornstarch, one pound sugar; one-half pound butter, six eggs, two teaspoon- fuls Gillett's cream tartar baking powder, Gillett's ex- tract vanilla; beat well together; bake in patty pans. Velvet Cakes. Three cups of sugar, one cup of butter, beaten to a cream, the whites and yolks of six eggs, well-beaten, two tablespoonfuls sweet milk, one half teaspoonful cream tartar, one-quarter teaspoonful soda sifted with one pound cornstarch, one teaspoonful lemon juice; bake in patty pans. Jumbles. Two cups of sugar, one cup of butter, one-half cup of sweet milk, two eggs, a little nutmeg, one-half teaspoonful of soda. Cream the butter and sugar, beat the eggs very light and add. Dissolve the soda in the milk, and add enough flour to roll into cakes, handling as light as possible. Bake in a quick oven. 232 GILIvETT'S MAGIC COOK BOOK. Jumbles, No. 2. One cup of butter, one cup of sugar, two cups of flour, four eggs, one-half teaspoonf ul of Gillett's cream tartar baking powder. Cream the butter and sugar, add the well-beaten eggs, then the flour; roll out and cut with jumble cutter of any desired shape, and bake in a quick oven. Soft Gingerbread. Two and one-half cups sifted flour, one cup sour milk, one cup brown sugar (or white), one cup molas- ses (N. Orleans), one-half cup butter, two eggs, one heaping teaspoonful soda, ginger and spices, one tea- spoonful of each; bake twenty minutes. Soft Gingerbread, No. 2. One cup molasses, one cup sugar, one cup boiling water, two eggs, two teaspoonfuls ginger, one tea- spoonful soda, three cups flour, one cup butter; beat butter, sugar and molasses, add water, then eggs last of all. Soft Gingerbread, No. 3. One cup molasses, one cup sour milk, one cup sugar, two-thirds cup butter, two and one-half cups flour, one teaspoonful soda, one teaspoonful ginger, one teaspoonful each of all spices, two eggs. Poor Man's Soft Gingerbread. One teaspoonful soda dissolved in one cupful of molasses, add two tablespoonfuls butter, one-half cup sour milk, one teaspoonful ginger, one and one-half cups flour. Honeycomb Gingerbread. One pound molasses, one-half pound butter, one- half pound flour, ginger to taste. Spread thin as pos- sible on tins, when baked cut in strips and roll. GILLETT'S MAGIC COOK BOOK 233 Doughnuts. Four eggs, eight tablespoonfuls sugar, half a cup of milk, one-quarter cup of butter, pinch of salt, half a teaspoonful soda, flavor with one nutmeg, and flour enough to roll out. Bread Doughnuts. Take three cups bread dough, one cup sugar, one egg, butter the size of an egg*, salt; mix together and set to rise; when risen pull out with the hands until the dough is very light; break off pieces with the hands and drop into hot lard and fry; sprinkle with sugar or cinnamon. Crullers. One-half cup sugar, one cup milk, two eggs, two teaspoonfuls Gillett's baking powder, one tablespoon- ful melted butter, nutmeg to taste; fry in hot lard. One Egg Crullers. One cup sugar, one cup buttermilk, or sour milk, one egg, three tablespoonfuls melted butter, one tea- spoonful soda, flavor with nutmeg, add a pinch of salt; mix soft as possible, and cut in any desired shape. Have ready a kettle of hot fat; brown quickly on one side, turn, and drain on a piece of brown paper. Cream Fritters. One cup of cream, whites of five eggs well-beaten, two cups of flour, pinch of salt, flavor with nutmeg; stir the whites into the cream, add the flour, nutmeg and salt, and beat thoroughly a few minutes. This makes a thick batter, drop a spoonful at a time in hot lard, Drain and serve with jelly or sauce. Pull open, as it hurts them to use a knife. Apple Fritters. Make a batter one cup of milk, two cups of flour, one heaping teaspoonful of Gillett's cream tartar bak- ing powder, two eggs beaten separately, pinch of salt, 234 GIU,ETT'S MAGIC COOK BOOK. and a tablespoonful of sugar. Warm the milk, add the yolks well-beaten, and the sugar, then the flour with the baking powder sifted in, and the beaten whites, stir well and add slices of sour apples, being careful to get the batter all over them, drop by spoon- fuls in hot lard and fry. Serve with maple syrup. Banana Fritters. Peel the bananas, cut them in slices, and cover with the batter used in Apple Fritters, and fry in hot lard. Drain and serve with maple syrup. Peach Fritters. Peel the peaches, split in two and remove the stones, sprinkle powdered sugar over them, dip each piece in batter and fry in hot lard. Pineapple Fritters. Make the same batter as for Apple Fritters, pare the pineapple, cut in slices, then halve them, dip into the batter, fry and drain as in the preceding recipe. Orange Fritters. Orange fritters can be made the same as Pineap- ple Fritters, first slicing the oranges and sprinkling them with powdered sugar, then covering with batter. Queen Fritters. Use the recipe for Cream Puffs, also the filling. (See cream puff recipe). Drop a spoonful of the bat- ter into the hot lard, turn, and drain; then sprinkle with powdered sugar and let cool; open one side with a sharp knife, put a spoonful of the filling into it, and serve cold. Parsnip Fritters. Boil four good sized parsnips until tender, mash, and season with salt, pepper and a little butter. Drop a little of this at a time into the batter and cover well, then drop into hot lard and fry light brown. GIU,ETT'S MAGIC COOK BOOK. 235 Dwight's Cow Brand Soda Recipes Neapolitan Cake. Dark. — One cupful of brown sugar, two eggs, half cup of butter, half cup of molasses, half cup of strong coffee, half cup of flour, one cup of seeded raisins, one cup of currants, one cup of citron cut fine, one tea- spoonful of cinnamon and cloves, one teaspoonful of Dwight's Cow Brand Soda. Light. — Two cups of white sugar, half cup of butter, one cup of milk, two and one-half cups of flour,, three-fourths cup of cornstarch, whites of four eggs, two teaspoonfuls of Gillett's cream tartar baking powder, flavor to taste with Gillett's double extract lemon. Bake in layers in a square pan and put to- gether with icing. White Fruit Cake. One pound of white sugar, one pound of flour, half pound of butter, whites of twelve eggs, two pounds of citron cut in thin long strips, two pounds of blanched almonds cut in strips, one large grated co- coanut. Before the flour is sifted, add one teaspoon- ful of Dwight's Cow Brand Soda, two teaspoonfuls of cream tartar. Cream the butter as you do for pound cake, add the sugar and beat it a while, then add the whites of the eggs and flour, and after beating suf- ficiently, add about one-third of the fruit, adding the rest in layers with the batter. Bake slowly same as other fruit cake. Blueberry Cake. One pint flour, one teaspoonful Dwight's Cow Brand Soda, two teaspoonfuls pure cream tartar, two eggs, one-half pint milk, one pint of blueberries. Healthful Shortcake. One pint rich sour buttermilk, one quart straw- berries, one teaspoonful Dwight's Cow Brand Soda, a little salt, Graham flour. To the milk add soda, salt and sufficient Graham flour to make a tolerably stiff 236 GHJ.ETT*S MAGIC COOK BOOK. batter; bake this in two pans (as for jelly cake) in a brisk oven; have ready the strawberries, or any kind of fruit desired, mashed and sweetened to taste. When the cakes are baked, split and butter them, spread upon the halves the prepared fruit and put them to- gether again. This may be eaten either hot or cold, and with cream. Cocoanut Cake. One cup of fresh butter, three cups of white su- gar, three and one-half cups of flour, one cup of sweet milk, one teaspoonful of Dwight's Cow Brand Soda, and two of pure cream tartar, whites of ten eggs; bake in cakes an inch thick. Icing, one large grated cocoa- nut, and whites of four eggs beaten to a stiff froth. To make one of the yellows, take three cups of sugar, three and one-half cups of flour, one cup of sweet milk, one teaspoonful of Dwight's Cow Brand Soda, and two of pure cream tartar. This makes very good jelly cake, or gems. Loaf Cocoanut Cake. One grated cocoanut, one cup of butter, three of sugar, one of milk, four and a half of flour, four eggs, one teaspoonful of Dwight's Cow Brand Soda, and two teaspoonfuls of pure cream tartar. Marble Cake. White. — One cup of butter, one of cream or sweet milk, two of, white sugar, four of flour, whites of eight eggs, and two teaspoonfuls of Gillett's cream tartar baking powder; flavor with Gillett's double ex- tract lemon. Black. — Half cup of butter, half cup of sour milk, one cup of brown sugar, half cup of New Orleans molasses, three cups of flour, yolks of four eggs and one whole one added, one teaspoonful of Dwight's Cow Brand Soda, half teaspoonful each of cloves, cin- GIIXETT'S MAGIC COOK BOOK. 237 namon, allspice and nutmeg, a small wineglassful of brandy. Put in pan in alternate layers, using" a smaller portion of white than of black. Blackberry Jam Cake. One cup of sugar, three-fourths cup of butter, one and one-half cups flour, three eggs, three tablespoon- fuls of sour cream, one teaspoon ful Dwight's Cow Brand Soda, one cup of blackberry jam, nutmeg, cinnamon and allspice to taste. Stir all together and bake in biscuit pan and spread with icing; or bake in layers and put together with icing. Perfection Cake. One and a half cups sugar, half cup of butter, half cup of milk, two cups of flour, whites of six eggs, one teaspoonful of pure cream tartar in the flour, and a half teaspoonful of Dwight's Cow Brand Soda in the milk; add to it the sugar and butter, well-beaten to- gether, then the milk and soda, flour and whites of eggs. Fruit Cake. One pound of granulated sugar, one pound of butter, one pound of flour, two pounds of raisins, two pounds of currants, half pound of citron, one cup of brown sugar, one cup of molasses with one teaspoon- ful of Dwight's Cow Brand Soda dissolved in it, one cup of strong, clear coffee, ten eggs beaten separ- ately, one grated nutmeg, one dessertspoonful of cinnamon, and very little allspice. Wash and dry currants, seed raisins and chop half. Bake slowly four hours with a pan of water in the oven. Sponge Cake. Three eggs, beat two minutes, add one and one- half cups white sugar and beat five minutes; one cup flour beat two minutes, another cup of flour with one teaspoonful pure cream of tartar stirred in one-half 238 GIU,ETT'S MAGIC COOK BOOK. cup cold water with one-half teaspoonful Dwight's Cow Brand Soda, little salt and flavor. Makes two loaves. Sponge Cake. Three eggs, one cup sugar, one-half teaspoonful Dwight's Cow Brand Soda, one teaspoonful pure cream tartar, one cup flour. Beat the yolks and whites separately, then beat in sugar, dissolve soda in a lit- tle water, add to the egg and sugar, then add pure cream of tartar to the flour, then mix altogether and bake. Jelly Roll. Three eggs, one cup sugar, one cup flour, one tea- spoonful pure cream tartar, one-half teaspoonful Dwight's Cow Brand Soda, one-half teaspoonful Gillett's double extract lemon. Sift pure cream tartar with the flour, dissolve the soda in a very little water. Bake in dripping pan, spread with jelly while hot and roll. Lady Fingers. One cup sugar, one-half cup butter, one quarter cup milk, one egg } one pint flour, one teaspoonful pure cream tartar, one-half teaspoonful Dwight's Cow Brand Soda. Cut into little strips, roll with your hands in sugar and bake in a quick oven. Snow Flake Cake. One-half cup butter, one and one-half cups sugar, two cups pastry flour, one quarter cup milk, five eggs (whites only), one teaspoonful pure cream tar- tar, one-half teaspoonful Dwight's Cow Brand Soda, juice of half a lemon. Beat the butter to a cream, gradually add the sugar, then the lemon, and when very light the milk ; next the whites of the eggs, beaten to a stiff froth, then the flour in which the soda and cream of tartar are well mixed. Bake in sheets in a moderate oven; when nearly cold, frost. GIUvETT'S MAGIC COOK BOOK. 239 Frosting. — Three eggs ( whites ), two large cups powdered sugar, one-half grated cocoanut, juice of half a lemon. Add the sugar gradually to the whites, already beaten to a stiff froth; then the lemon and cocoanut. Frost the top of each loaf, or make layer cake of it by putting the sheets together. Sunshine Cakes. Yolks of eleven eggs, one cup butter, two and one-half cups flour, one-half teaspoonful Dwight's Cow Brand Soda; two cups sugar, one cup milk, one teaspoonful pure cream tartar, flavor with Gillett's double extract vanilla. 240 GII^ETT'S MAGIC COOK BOOK. GIU,ETT'S MAGIC COOK BOOK. 241 FROSTINGS AND FILLINGS FOR CAKES. Rocky Mountain Filling. One fresh cocoanut, one cup raisins, quarter pound citron, half pound almonds, one pound _ dates, six large figs, half cup currants; make a thin icing of whites of three eggs and two cups sugar; ice both sides of each of your layers; prepare the fruit as fol- lows: Grate the cocoanut; take one-third of the almonds, blanched, and chop fine with all of the fruit, mix with a small part of the cocoanut after icing the cakes; spread the mixture on each layer, and sprinkle with cocoanut on top layer, spread fruit and use the whole almonds for decoration, sprinkling with the cocoanut. Orange Filling Boil to a syrup one cup sugar, four tablespoon- fuls water, add the well -beaten whites of two eggs, beat until somewhat cool, then add the grated half of peel and pulp of orange. Raisin Filling. One cup chopped seeded raisins, one cup chopped nuts, one cup sugar dissolved; stir in raisins and nuts while boiling; white of one Qgg beaten and stirred in when taken off the stove. 242 GIU,ETT'S MAGIC COOK BOOK. Chocolate Filling-. Two cups grated chocolate, one cup sugar, one cup water, small piece of butter, boil until it begins to thicken, flavor with Gillett's double extract vanilla. Fig Filling. One-half pound figs chopped fine, quarter pound almonds chopped fine, add one large cup water with half cup sugar; cook until it thickens somewhat; put in filling when nearly cold. Filling for Fig Cake. One-fourth pound chopped figs, and one-fourth pound chopped raisins, three or four tablespoonfuls sugar, add boiling water until it is thick enough. Fig Filling Without Almonds. One-half pound figs chopped fine, one cup water, half cup sugar; cook until soft and thickens. Lemon Jelly Filling. Grate the rind of one lemon, add juice and large spoonful of water, half cup sugar, butter the size of walnut, one egg, beat all and let boil a few minutes. Almond Nougat Fillings One pound sweet almonds, blanched and chopped, one cup sour cream, one cup sugar, flavor with Gillett's double extract vanilla; beat all together and spread between layers. Almond Filling. Whip thick cream, sweaten a little, add chopped almonds or other nut meats, mix well and spread. GILIvETT'S MAGIC COOK BOOK. 243 Caramel Filling. Three cups light brown sugar, three-quarters cup butter, half cup cream, one teaspoonful Gillett's double extract vanilla; stir well and boil in double pail fifteen minutes; take from stove and beat until cold; spread between layers. Cream Filling. One pint milk, two tablespoonfuls cornstarch, yolks of two eggs, three tablespoonfuls sugar, flavor- ing to taste; boil until thick. Yellow Frosting. Yolks of three eggs beaten light, with one and one-half cups sugar, flavor with Gillett's double ex- tract vanilla. A tablespoonful of sweet cream or one of vinegar will prevent crumbling. Boiled Frosting. One cup sugar, four tablespoonfuls cold water; when it hairs, pour over the beaten white of one egg, beat till it cools. Maple Sugar Frosting. Make same as Boiled Frosting, using maple sugar instead of granulated. Milk Frosting. Half cup milk, one and one-half cups sugar; let it boil until it begins to thicken, then stir in a cup of chopped raisins, figs, dates or chocolate. Chocolate Frosting. Nine tablespoonfuls or half cake chocolate, one and one-half cups sugar, whites of three eggs; stir chocolate and sugar together, then add whites, beat till it gets cold. 244 GH,LETT'S MAGIC COOK BOOK. Caramel Frosting. One cup milk, three-fourths cup of butter; melt the butter in the milk, then add four cups of dark brown sugar, cook till neatly thick enough to pull like candy, stirring all the time. Let it cool before putting on the cake. Chocolate Icing. One cup of milk, one cup of powdered sugar, one- fourth pound of chocolate, (Baker's), one teaspoonful of Gillett's double extract vanilla; scald the milk and chocolate, then add the sugar and pour it on the well-beaten white of an egg, beating constantly for about five minutes. Macaroon Frosting. Half pound chopped almonds, not blanched, whites of two eggs, a small cup powdered sugar. Stir the almonds in the eggs and sugar, and spread on top of cake before baking. GIIXETT'S MAGIC COOK BOOK 245 246 GII^ETT'S MAGIC COOK BOOK. GIIvLETT'S MAGIC COOK BOOK. 247 ICES, SHERBETS AND ICE CREAMS. Sherbet. One quart milk boiled with one pound white sugar and the rind of one lemon, half freeze like snow, then add the juice of six lemons and the whites of five eggs beaten to a stiff froth, freeze hard. Strawberry Sherbet. Crush a pound of picked strawberries into a ba- sin, and add a quart of water, with a sliced lemon, and let it stand for two or three hours; put one and one- fourth pounds of sugar into another basin, cover the basin with a cloth, and through this cloth strain the strawberry juice; when the sugar is fully dissolved, strain again, and set the vessel into which it is strained on ice until ready to serve. Orange Sherbet. One tablespoonful gelatine, two tablespoonfuls cold water, two large oranges, two lemons, one pint water, half cup of this water boiling hot, to soak gel- atine, one and one-half cups sugar. After packing freezer, and dissolving gelatine, put all together and strain into the freezer. 248 GILLETT'S MAGIC COOK BOOK. Orange Sherbet. Juice of six oranges and four lemons, one and one-naif pints sugar, one and one-half pints water, one and one-half tablespoonfuls gelatine. For every pint water take one pint sugar, one tablespoonful gel- atine; boil the sugar and water and skim, add to it the gelatine, previously soaked in cold water for half an hour; when cool add juice of oranges and lemons, and freeze. Sufficient for eleven persons, and if oranges are juicy, enough for sixteen. Pine-Apple Sherbet. Two cans of pine-apple or the same amount of fresh fruit, two pounds of sugar, two quarts water, whites of six eggs, strain juice from the cans into the freezer, make a boiling syrup of the sugar and one quart water, chop the pine-apple small, scald it in the boiling syrup, then rub it through a colander, with the syrup and remaining quart of water, into the freezer; freeze and add the whites of four eggs, and beat it perfectly white. • Bisque. One pint thick cream, yolks of four eggs, quarter pound of fine sugar, Gillett's double extract vanilla; mix lightly, pack in ice and salt, and let stand three or four hours without stirring. Lemon Ice. Put one and one-fourth pounds sugar and a quart of water on to boil, grate the rind of four lemons and one orange, and add to the syrup; when cool add the juice of the lemon and orange, strain all through a cloth, and turn into the freezer; freeze hard. GIUvETT'S MAGIC COOK BOOK. 249 Orange Ice. Boil one pound of sugar in a quart of water, when cool add the juice of six oranges, steep the rinds in a little water, strain and use to flavor with if desired. The juice of two lemons added to this is a great im- provement. Freeze same as ice cream. Pine-apple Ice. One quart can of pine-apple, two pounds of sugar, one quart of water, and the juice of three lemons. Chop the pine-apple very fine, add the sugar, lemon juice and water, then freeze. Serves about ten per- sons. Peach Ice. Three pints of water, two and one-half pounds of sug-ar; put on stove and let boil clear, put in little white of egg to clarify, skim, let cool, then add can of peaches put through strainer fbut do not put in all the pulp), juice and about half the pulp. Add juice of three lemons and freeze. When nearly frozen add well-beaten whites of two eggs and four spoonfuls of sugar. Plenty for twenty-five people if served in cups. Cranberry Ice. Four quarts water, two pounds sugar, two quarts cranberries. Boil water and sugar, and skim; stew the berries in a very little water, rub through a sieve and add to the syrup; when cold, freeze. Raspberry Ice. One quart of red raspberries, one quart of water, one and one-fourth pounds of sugar, juice of three lemons; mix the sugar with the berries, then add the water and lemon juice, mash fine through a sieve, and turn into a freezer. When frozen will serve seven people. 250 GH,I,KTT'S MAGIC COOK BOOK. Strawberry Ice. Is made same as raspberry. Coffee Ice. To one quart of water add one and one-fourth pound sugar; one pint of rich coffee, and freeze. Roman Punch. Three cups sugar, two quarts water, juice of two lemons and two oranges brought to a boiling point, three tablespoonfuls rum, and two cups whipped cream, add when partly frozen. Ice Cream. One quart of cream, three-fourths cup sugar, one teaspoonful Gillett's double extract of vanilla; whip cream and all together, and freeze. Chocolate Ice Cream. One quart of cream, four ounces of chocolate, one tablespoonful of Gillett's extract of vanilla, two large cups of sugar, cinnamon to taste. Cook the cream, chocolate, sugar and vanilla, strain through a sieve, pour into the freezer and let stand two hours. Banana Ice Cream. Mash six large bananas in a Keystone egg-beater, one quart cream, two cups of sugar. Cook cream and sugar, when cool add the bananas beaten to a paste, turn into the freezer for two hours. Apricot Ice Cream. Apricot cream may be made the same as banana cream. Strawberry Ice Cream. Strawberry ice cream may be made the same as banana cream. GII^ETT'S MAGIC COOK BOOK. 251 Raspberry Ice Cream. Raspberry ice cream may be made the same as banana cream. Vanilla Ice Cream. One pint of milk thickened in farina boiler with one teaspoonful flour, three eggs, and one cup of sugar; strain, and when cool add two quarts of cream and one cup of sugar; season to taste with Gillett's double extract of vanilla; freeze. Lemon Ice Cream. One quart of cream, one-half pound of sugar, juice and grated rind of two lemons and one orange, When the cream has been heated set away to cool; mix the sugar with the lemons and orange, then set it away to cool. Put the cream in the freezer, when partially frozen add the lemons, etc., and set away. Peach Ice Cream. One quart of soft, ripe peaches, mashed fine, one pint of cream, one pint of milk, with half an ounce of gelatine dissolved in it, one pound sugar; turn into a freezer. Peach lee Cream, No. 2. One pint cream, one pint mashed peaches, one glass milk, one to two teacupfuls sugar. Freeze. Fruit Ice Cream. One quart of milk, one ounce of gelatine dissolved in the milk, three eggs well-beaten, and one pound of sugar. When partially frozen add one cup of strawberries, one cup of chopped raisins, one cup of chopped almonds, part of a cocoanut grated, and a cup of currants. Freeze. 252 gillett's magic cook cook. Fig Cream. Four quarts cream, one and one-half pounds sugar, two pounds figs chopped fine, four tablespoonfuls Gillett's double extract vanilla. Scald half the cream with the sugar, add the rest when cold, and add figs when mixture is partly frozen. Enough for thirty- two people. Coffee Ice Cream. Three quarts pure cream, one pint strong coffee, one and one-half pounds sugar. Scald half the cream with the sugar, when cold add to the cold cream, add coffee and freeze. Orange Souffle. To a quart of cream allow a pint of orange juice, yolks of six eggs, one pound of sugar and one-half box of gelatine. Soak gelatine one hour in a cup of cold water, then add one-half cup of boiling water; mix orange juice, sugar and whipped cream; beat yolks of eggs until light, add juice, sugar and cream, stir in gelatine, strain, freeze and let stand. This is very rich but nice for a change. Tutti Frutti. Two quarts of orange ice, one pound candied cherries, one pound candied pine-apple, one pound chopped almonds, one pound candied apricots. Chop fruit very fine, after the ice is well frozen, stir the chopped fruit in and stir thoroughly, then stand away for three hours. GIU,ETT'S MAGIC COOK BOOK 253 254 GIIvkETT'S MAGIC COOK BOOK. GIIvI^ETT'S MAGIC COOK BOOK. 255 CANDIES. Peanut Candy. Melt two cups granulated sugar by heat, adding one cup shelled peanuts when nearly done, pour out on buttered plates and let cool. Cocoanut Cream Candy. Three cups white sugar, scant half cup of water, half teaspoonful cream tartar; boil ten minutes, then add one cup of fresh cocoanut or desicated; beat well together and drop on white paper by the spoon- ful. Chocolate Creams. Two cups pulverized sugar, half cup cream, boil five minutes or until it is hard enough to mold when dropped in cold water; then stir until cool enough to make into balls; grate the chocolate and steam over a tea-kettle; when soft, cover the balls by dipping them in on a fork, set in a cool place Chocolate Cream Drops. Mix half a teacupful cream with two cups of white sugar, boil and stir for five minutes; set the dish into another one of cold water, and stir the syrup until it becomes hard, then make into small balls, about the size of a marble, with a fork roll each one separately 256 GIU^TT'S MAGIC COOK BOOK. in the chocolate, (three-fourths of a cake of chocolate melted). Put on brown paper to cool; half table- spoonful Gillett's double extract of vanilla may be added to the cream if desired. English Walnut Candy. One pound of confectionery sugar, white of one egg, as much water as the white; pour in sugar until thick enough to handle; when ready, put on bread board and knead fifteen minutes; roll out smooth and cut into squares; have a pound of English walnuts broken in halves and place between. Caramels. One cake Baker s chocolate, four cups of brown sugar, quarter pound of butter, large cup of milk, boil until it will harden slightly in cold water, beat and add one tablespoonful of Gillett's double extract of vanilla and white of one egg; put into pans and cut into squares when cold. Chocolate Caramels. Three pounds of brown sugar, half pound of but- ter, one cake of Baker's chocolate, three gills of milk, one tablespoonful of Gillett's double extract vanilla. Maple Caramels. Melt one pound maple sugar in a cup of sweet milk and one tablespoonful butter; soak until almost brittle, turn on a buttered platter, when cool enough mark in squares. Marsh Mallows. Dissolve half a pound white gum arabic in one pint of water, strain and add half pound fine sugar, place over the fire, stirring constantly until the sugar is dissolved, and all is the consistency of honey; add gradually the whites of four eggs well-beaten, stir the GIUvETT'S MAGIC COOK BOOK. 257 mixture until it becomes somewhat thick and does not adhere to the finger; pour into a "tin slightly powdered with starch, and when cool divide off into squares. Molasses Taffy. One cup sugar, one cup molasses, one large table- spoonful butter, three tablespoonfuls vinegar. Molasses Candy. Two cups N. O. molasses, one cup white sugar, butter half the size of an egg f two teaspoonfuls vine- gar; boil until candy hardens in cold water. Butter Scotch. Three tablespoonfuls of molasses, two tablespoon- fuls of sugar, two tablespoonfuls of water, one table- spoonful of butter; add a pinch of soda before taking up. Cream Candy. One pound white sugar, one wine glass vinegar, one tumbler water, Gillett's double extract vanilla; boil half hour and pull if you choose. Salted Almonds. Blanch the almonds, and spread out to dry for several hours; put a good sized piece of butter into a dripping pan, and as it warms stir the almonds over and over to coat them with butter; set in the oven, stirring often, until they begin to color faintly, shake in colander to rid of grease, spread on a dish and sprinkle with salt, stirring them about so that each meat may have its share, and avoid getting them too brown. 258 GIU,ETT'S MAGIC COOK BOOK. GII,I,ETT'S MAGIC COOK BOOK. 259 BEVERAGES. Chocolate. Five tablespoonfuls of scraped chocolate, one quart of milk, one quart of boiling water, two table- spoonfuls of sugar. Dissolve the chocolate in a little boiling water, set the milk and water over the fire and as soon as it comes to a boil put in the dissolved chocolate and add the sugar, boil a few minutes and it is ready to serve. This amount of sugar may be too much for some people; less is required for sweet choc- late. Cocoa and Cocoa Nibs are made in the same way. It should always be served hot, a little cold milk is often added at the table. This is a very healthful drink; it is good for children and nervous people. It is also nutritious and exhilarating. Chocolate, No. 2. Two ounces chocolate shaved fine and put in a saucepan with two tablespoonfuls boiling water, add half a pint boiling water, two tablespoonfuls sugar, a pinch of salt, one tablespoonful cornstarch, dissolved, boil five minutes. When ready to serve add one pint boiling milk and let boil up once, serve with whipped cream. This makes six cups and can be made the day before you wish to use it. 26o GII a dd to them two tablespoonfuls of powdered sugar and beat again until the eggs are fine and stiff, add the yolks, then the strawberry juice, mix careful- ly, add one cup of sifted flour with one teaspoonful Gillett's cream tartar baking powder in it. Bake on a griddle, serve very hot with powdered sugar. Very delicious for dessert. 27 6 GILLETT'S MAGIC COOK BOOK. HOW to Remove Mildew from Linen. Take your clothes when dry and wet thoroughly with soft soap and salt mixed, chalk or starch scraped to a powder may be used instead of salt. Lay out to bleach on the grass. If once does not do, use the second time and the linen will be as clean and clear as ever. to make Chewing* Gum. Prepared balsam of tulu two ounces, refined sugar one ounce, oatmeal three ounces; soak the gum in water, then mix all the ingredients, roll in powdered sugar to make the sticks. to make Caramel. Boil clarified sugar until it is very brittle, pour on an oiled slab, soon as cool enough to receive an impression from the finger, stamping it in small squares an inch in size, then turning over the mass, wiping the bottom and putting in a dry place to har- den. Glaze with a coating of sugar and keep from the air. to make Colorings for Confectionery. The following coloring matters are admitted to be harmless. For Yellow. — Use Persian fustic, turmeric or saf- fron. For Blues. — Use ultramarine, indigo, Prussian blue. For Reds. — Use carmine, cochineal. GIU,ETT'S MAGIC COOK BOOK. 277 For Greens. — It is best to blend any of the above blues and yellow together, a little practice will enable you to hit upon the exact tint that you want. For Purple. — Mix blue and red in proportions to yield the exact color wanted. For Browns. — Chocolate or burnt caramels will produce nearly every shade of brown as they are more or less weakened by water. to make Butter. Warm your cream to a temperature of 58 to 63 , Fahr. ; a comparatively slow motion is the best, a for- ward and backward movement, one revolution each way, keeps the cream at the bottom of the churn. After the butter comes, pour off the buttermilk, then beat awhile longer with the whips, this works it suf- ficient for immediate use. But for preserving it should be worked a little more with the paddle, adding two even teaspoonfuls of very fine salt to each pound of butter. To wash butter deprives it of part of its pre- serving qualities. To take Stains out of White Goods. One teaspoonful chloride of lime in about three quarts of water; put the part that is stained in the water, and let remain until the stain is out. 2 7 8 GILLETT'S MAGIC COOK COOK. To Prepare Fruit for Canning. The following table, giving the length of time for boiling fruit and the right proportion of sugar to the quart of fruit to be used, will be of value to housewives in canning fruit time: Cherries, Raspberries, Blackberries, Strawberries, Whortleberries, Plums, Pie Plant (sliced), . Small Pears (whole), Bartlett Pears (in halves), . Peaches (whole), Peaches (in halves), Pineapple (sliced), Siberian crabapple (whole), Sour apple (quartered), Ripe currants, Grapes (sweet), . Grapes (sour), Place the fruit in glass cans. Make a syrup of the required amount of sugar, putting in as little water as possible for the number of cans to be filled. After the syrup cools a little pour into the cans, filling them nearly full; if there is not enough syrup add water and place covers on without sealing. Then put the cans in a kettle of cold or warm water having some nails or other hard substance in the bottom. Be careful not to let water boil into the cans. Boil the required time. After taking from the boiling water fill with hot syrup if there is any left or use hot water. Seal, place on the side and turn the can a moment; this allows the air to escape. Fill again and seal. Minutes. 5 . 6 Sugar, ozs 8 8 8 8 . 8 8 5 . IO 6 8 IO 10 • 30 20 6 8 • 15 8 6 6 • i5 8 2 5 10 10 8 6 10 10 8 IO 10 GIIvLETT'S MAGIC COOK BOOK. 279 Breakfast. Cantalopes, Oat Flakes with Cream, Fried Whitefish, Ham Omelet, Duchesse Potatoes, Rice Waffles, Coffee. Breakfast, No. 2. Strawberries and Cream, Wheat Granules with Cream and Sugar, Broiled Spring Chicken, Boiled Eggs, Potatoes Hashed and Browned, Popovers, Corn Oysters, Coffee. Breakfast, No. 3. Oranges, Oatmeal with Cream and Sugar. Broiled Mutton Chops, Plain Omelet, Potatoes cooked in Cream, White Gems, Coffee. Breakfast, No. 4. Bananas and Oranges, Hominy with Cream and Sugar, Bacon and Eggs, French Fried Potatoes, Corn Bread, Coffee. 280 GIU,ETT'S MAGIC COOK BOOK. Lunch. Individual Scalloped Oysters, Croquettes of Sweetbreads, Duchesse Potatoes, Chicken Salad, Strawberries and Cream, Angel Food Cake, Coffee. Lunch, No. 2. Fried Chicken, Potatoes in Cream, Mayonnaise of Salmon, Cheese Straws, Peach Ice Cream, Assorted Cake, Coffee, Chocolate. Lunch, No. 3. Broiled Lamb Chops with Green Peas, Parkerhouse Rolls, Tomato Salad, Banana Fritters with Maple Syrup, Wafers, Chocolate. Lunch, No. 4. Fried Oysters, Stuffed Potatoes, Salmon Salad, Hot Rolls, Lemon Jelly with Custard, Small Cakes, Coffee. GILLETT'S MAGIC COOK BOOK. 28l Dinner. Tomato soup with croutons, Roast Turkey with Giblet Sauce, Cranberries, Corn Oysters, French Peas, Roman Punch, Broiled Woodcock, Baked Macaroni and Cheese, Lettuce Salad with Mayonnaise, English Plum Pudding, Brandy Sauce, Crackers, Cheese, Coffee. Dinner, No. 2. Puree of Tomato, Baked Black Bass with Cream Sauce, Boiled Leg of Mutton with Caper Sauce, String Beans, Peas, Lettuce with French Dressing, Wafers, Cheese, Caramel Pudding, Coffee. 282 GIIylyETT'S MAGIC COOK BOOK. Dinner, No. 3. Cream of Celery, Ribs of Beef with Yorkshire Pudding, Squash, Corn Oysters, Water Cress Salad, Cheese Straws, Crackers, Cream Cheese, Frozen Pudding, Coffee. Dinner, No. 4. Cream of Asparagus Soup, Baked White Fish with Egg Sauce, Fillet of Beef larded, Mushrooms, Scalloped Potatoes Peas, Browned Parsnips, Tomato and Lettuce Salad with French Dressing, Bent's Water Crackers, Neufchatel Cheese, New York Ice Cream, Coffee. GIIyLETT'S MAGIC COOK BOOK. 283 A Country Wedding Feast. A great long table fairly crammed With boils and bakes, with stews and steaks, With roasts and pies, and stomach aches Of ever fashion and every size, From doughnuts up to pumpkin pies; With candies, oranges and figs, And raisins, and all the whirligigs, And jimcracks that the law allows On such occasions, bobs and buns Of giggling girls with glossy curls, And fancy ribbons, red and blue, With beau-catchers and curlycues To beat the world. — James Whitcomb Riley. Flavoring Extracts Are a luxury and appreciated only by those who judge them by their delicacy and strength of flavor. Of the thousands of cheap brands we care not to talk. They are without ex- ception either rank in flavor or weak and ex- pensive at any cost. Dealers handle them only because they yield a large profit. The best grades are in all respects the cheapest. They go farther and tickle the palate with the deliciousness they impart to the food. Of all the well-known brands none excel, few if any equal Gillett's Double Extracts Over Forty Years in the Market. If your grocer don't sell them, write to the publisher of this book. v LIBRARY OF CONGRESS 014 489 741 9