SENT POSTPAID ON RECEIPT OF 25 CENTS. 
 
 <0^<^K $0<$^ 
 
 A HELP TO 
 
 YOUNG HOUSEKEEPERS. 
 
 BY A PRACTICAL COOK. 
 
 addrp:ss publisher of pet cook book, 
 
 BOX 50, MELROSE, MASS. 
 
THE 
 
 / 
 
 ET 
 
 C0<O^ ^(OO^* 
 
 A HELP TO 
 
 YOUNG HOUSEKEEPERS. 
 
 BY A PRACTICAL COOK. 
 
 ADDRESS PUBLISHER OF PET COOK BOOK, 
 BOX 50, MELROSE, MASS. 
 

 COPYRIGHT: 
 
 By W. H. CHANDLER, 
 
 1S78. 
 
^ 
 
 TO OUR PATRONS 
 
 In adding this little hrochure to the world of literature we aim to 
 supply what we believe to be a real want ; that is, a simple, economical, 
 labor-saving method of cookery, at a price suited to the hard times. It 
 contains over one hundred original receipts, all of which we can confi- 
 dently recommend, having used them with good results for many years. 
 As this effort is intended chiefly for the use of young house-keepers and 
 small families generally, the receipts are given in small quantities for 
 better convenience. The directions for preparing and cooking the differ- 
 ent dishes are given as clearly and concisely as possible, and we have 
 endeavored as far as can be, to combine economy with luxury. That 
 the use of the " Pet " may warrant its title and provp a help in time 
 of need to all into whose hands it may chance to fall, is the sincere 
 desire of The Author. 
 
BUE^D 
 
 Family Bread. 
 
 As bread is an indispensable article of food it is desirable to have it 
 uniformly light and sweet. The first thing to be done is to purchase the 
 best flour. There is no economy in buying an inferior article at less 
 price, for the difference in price will be more than balanced by waste. 
 For an ordinary sized loaf of family bread, it will require about four 
 cups of flour. Melt a piece of butter or lard about the size of a walnut 
 in a cup of warm water, pour it into your dough pan, add a tea-spoonful 
 of salt, a third of a cup of liquid yeast, or half a cake of Gaff & Fleisch- 
 mann's Compressed yeast, which we recommend as the best yeast we have 
 ever known, and first stir in a little flour and beat it a minute or two as 
 you would beat an egg. Then add the remainder of the flour and mix 
 with warm water (always using water that has been boiled) sutRcient to 
 make a stiff dough. 
 
 One cup of water to two of flour is about the quantity, but the rule 
 cannot be given exact. It should not be so dry as to make it difficult to 
 knead, but as stiff as it can well be stirred with a spoon. This small 
 quantity may be mixed with a sharp edged spoon without putting the 
 hands into it if preferred. Lay a plate, face down on the dough and 
 cover the dish with a folded cloth. Set it in a warm place (a closet near 
 a chimney where a fire is kept during the day is usually of the right 
 temperature in cold weather) and let it rise over night. When it is risen 
 take it out on to the kneading-board and knead it ten minutes, using as little 
 flour as possible. Make it into a smooth roll and place it in a buttered pan 
 and set it again in a warm j)lace, over the stove if convenient, but not where 
 it will get hot, and let it rise to nearly double the size before baking. 
 The oven should be hot enough to brown the top slightly within fifteen 
 minutes. If it browns too fast at first the heat must be subdued a little 
 by leaving one of the oven doors ajar, or by some other arrangement, as 
 the loaf should remain in the oven nearly or quite an hour. It usually 
 bakes best on the bottom of the oven. If the yeast is not perfectly 
 
 5 
 
b THE PET COOK BOOK. 
 
 sweet, and the dough should taste sour after rising, dissolve from a half 
 to a tea-spoonful of soda in a very little water and knead it well in. A 
 baking pan six inches by ten is a proper size for this loaf, and it should 
 be of sheet iron or tin that has been used. New, bright tin is not as 
 good for baking purposes. Some practice and a good deal of care is 
 needed in order to insure perfect success. If the dough rises too long 
 the second time it will be too spongy, if not long enough it will not be 
 light. It should rise one-half after it is put in the oven to be just right. 
 We will add in this connection that for all the receipts given in this 
 book a coffee cup that holds half a pint is used for a measure. 
 
 Cream of Tartar Biscuit. 
 
 To two cups of flour add half a tea-spoonful of salt, and mix well into 
 the flour a tea-spoonful of Cream of Tartar. Dissolve half a tea-spoon- 
 ful of Soda in a cup of milk, and mix quickly, stirring with a spoon. If 
 the cup of milk is not sufficient add a little more gradually until you have 
 a dough a little softer than for family bread. Dredge your board with 
 flour, turn out your dough and roll to the thickness of three-fourths of 
 an inch, cut with a biscuit cutter, and bake in a quick oven fifteen min- 
 utes. We give here as a universal rule that whenever Cream of Tartar 
 is used in anything, it should be mixed in the flour, and the Soda dissolved 
 in the milk or water. Soda and salasratus are alike. Common baking 
 powder, which is composed of the same ingredients, may be used instead 
 if preferred, always mixed in the dry flour. 
 
 Breakfast Rolls. 
 
 To two cups of flour rub in a piece of butter the size of an ^gg. Add 
 half a tea-spoonful of salt, one-quarter of a cup of yeast, or a quarter of 
 a cake of compressed yeast dissolved in a little water, and mix with luke- 
 warm water a little softer than for family bread. Cover and rise it over 
 night as previously directed. After it is risen do not knead it at all, but 
 roll and cut same as /or Cream of Tartar biscuit. Then dip the end of 
 a knife or spoon in a little melted butter, pass it over each biscuit, and 
 fold it over double. Place them a little distance apart in the pan, lay a 
 cloth over the whole, and stand it where it is quite warm for ten or fifteen 
 minutes, and bake the same as biscuit. The addition of a little sugar in 
 bread is thought by some to be an improvement. The quantity, about a 
 table-spoonful to four cups of flour. 
 
BREAD. 7 
 
 Graham Biscuit, 
 
 Take one-half Graham and one-half white flour, and mix it well to- 
 gether. To each cup of flour add a table-spoonful of brown sugar, a 
 little salt, and mix with milk. Soda, and Cream of Tartar, same as for 
 Cream of Tartar biscuit. It may be made in loaves the same way, or 
 raised with yeast like family bread. 
 
 Corn Bread. 
 
 Half a cup of bolted Indian meal and a cup of flour mixed. Beat one 
 egg with three table-spoonsful of sugar, mix one tea-spoonful of Cream 
 of Tartar into the meal, and dissolve half a tea-spoonful of Soda in a 
 cup of milk. Add half a tea-spoonful of salt, mix all together and pour 
 into a shallow pan and bake fifteen or twenty minutes, or until it is a 
 rich brown. It may be made without sugar if preferred, or with sour 
 milk, omitting the Cream of Tartar, and using a tea-spoonful of Soda to 
 each cup of sour milk. 
 
 Short Cake. 
 
 Take two cups of flour, rub into one-half of it one-third of a cup of 
 butter, and in the other half mix a tea-spoonful of Cream of Tartar and 
 half a tea-spoonful of salt. Stir the whole together, then dissolve half a 
 tea-spoonful of soda in a cup of milk, mix and roll into a sheet about an 
 inch thick, and bake twenty minutes to half an hour. This is very nice 
 for plain bread. For strawberry or blackberry short cake, slice it through 
 the centre while it is hot, spread on butter, and put in layers of berries 
 and sugar. 
 
 Brown Bread. 
 
 Two cups Indian meal, two of rye, one-half a cup of molasses, one-half 
 a cup or one-half a cake of yeast, stir in warm water to make a soft 
 dough, rise one hour, and bake or steam three hours. 
 
 Muffins. 
 
 Make the same as breakfast rolls except use more water and make the 
 dough quite soft. Rise over night and in the morning do not stir or knead 
 it at all. Bake in a French Roll pan, or rings, and drop a spoonful in each. 
 Let it stand ten or fifteen minutes before baking and bake ten minutes. 
 
8 THE PET COOK BOOK. 
 
 Buckwheat Cakes. 
 
 A cup and a half of Buckwheat to two cups warm water, a table- 
 spoonful of molasses, half a tea-spoonful salt, quarter of a cake of com- 
 pressed yeast. Rise over night and fry with lard. The most successful 
 way is to reserve a little of the dough to rise from each day and add a 
 little soda in the morning instead of using yeast every time. 
 
 Milk Toast. 
 
 To one quart of boiling milk add two table-spoonfuls of flour wet in a 
 little cold milk. Let it boil five minutes. Take it from the fire and stir 
 in half a cup of butter, and salt to taste. Have your bread cut thin and 
 toasted brown, dip each slice in the milk and lay it on the dish, then pour 
 the remainder over the whole. Do not boil it after the butter is added. 
 A smooth iron pan is best to make it in, as the milk is not so liable to 
 burn as in tin or other ware. 
 
 Batter Cakes. 
 
 Three well beaten eggs to one pint of milk, and one cup of flour. Add 
 salt, soda and Cream of Tartar in the usual way, and fry on the griddle 
 with butter. Serve with butter and sugar. This receipt with one-quarter 
 rye meal and three-quarters flour and a tabl^spoonful of sugar makes 
 nice griddle cakes for variety. 
 
 Flannel Cakes. 
 
 Take a pint of warm water, a tea-spoonful of salt, and a quarter of a 
 cake of compressed yeast, and add sifted flour to make a batter of the 
 same consistency as for batter cakes. Rise over night and fry on the 
 griddle in butter. Serve with butter and sugar, or syrup. 
 
MEATS. 
 
 ME A.TS. 
 
 Roast Beef. 
 
 Five or six pounds of beef is as small a piece as will make a good 
 roast, and, to be rare^ should not be cooked more than an hour and a 
 half. Dredge it lightly with flour and place it on a wire grate in the 
 centre of your dripping pan, and have the oven hotter than is required 
 for bread or pastry, and baste often. Make a gravy of two table-spoon- 
 fuls of browned flour and a pint of hot water, and pour into the pan. 
 Use that to baste with, and as it boils away add more hot water. No 
 salt should be used at first, but when it is nearly done scatter a table- 
 spoonful over it, on all sides, and continue to baste often. There should 
 be just enough salt used to make the gravy palatable, and water enough 
 to make it of the right consistency when ready to serve. It is convenient 
 to have a quantity of browned flour on hand. The best way to make it 
 is to take a small sieve and scatter the flour evenly over a shallow pan 
 to the depth of a quarter of an inch, and place it in the oven, watching 
 it closely so that no part of it will get burnt. A rich tan brown is the 
 proper color. The meat should be turned two or three times while roast- 
 ing. Serve with cranberry sauce or currant jelly, mashed potatoes, tur- 
 nips, squash, onions, celery, cold slaw, or the vegetables of the season. 
 In preparing meat to cook, if it is necessary, it may be rinsed or wiped 
 with a wet cloth ; but sliced meat should never be washed. 
 
 Broiled Beef Steak. 
 
 Cut the steak about an inch in thickness if you 'like it rare, and broil 
 it over a quick fire until it is browned on both sides. It should be turned 
 often while broiling to prevent burning and save the juice. Use a wire 
 grating. Grooved gridirons, recommended to save the gravy, should never 
 be used ; for the gravy or juice of the meat should not be allowed to 
 escape the meat until after it is dished. Season with salt and pepper 
 after it is done, and lay your butter cold on the steak, set it in the oven 
 a minute or two until it is melted. Butter for a^sauce or gravy should 
 never be let to boil or simmer. 
 
10 THE PET COOK BOOK. 
 
 Mutton Chops, Veal, Pork, 
 
 and other meats requiring to be broiled, may be done the same as beef 
 steak, but not cut quite as thick. 
 
 Koast Turkey. 
 
 When dressed and ready to prepare for the oven, singe off the hairs 
 with a blazing paper. Turn the wings and neck back and fasten them 
 together with a skewer or string. Tie the legs and fasten them close to 
 the body, stuff the crop, rub salt all over, dredge with flour, have a grate 
 in the oven pan to keep the turkey about an inch above the gravy, and 
 roast from two to three hours, according to the size. Make a gravy of 
 browned flour and turn and baste often. For a dressing, soak half a 
 dozen soft crackers, or the same quantity of bread, squeeze all the water 
 out, add one egg, a small piece of butter, a table-spoonful of sweet mar- 
 joram, and pepper and salt to taste. Boil the giblets one and a half 
 hours, chop and add to the gravy. 
 
 Koast Chicken. 
 
 Prepare the same as for roast turkey except that most of the dressing 
 must be put in the body, as the crop will hold but a little. Roast one 
 hour and a half. For fowls that are a year old or more, a surer way to 
 have them tender is to prepare them for the oven, then steam them one 
 hour before roasting. One hour will be sufficient time to roast. Boil 
 the giblets one hour, chop and add them to the gravy. 
 
 Koast Veal. 
 
 The upper part of the thigh makes the best veal roast. Take the bone 
 out of the centre and fill its place with dressing, and roast the same as 
 beef, except that it needs to be cooked an hQur longer. 
 
 Corned Beef. 
 
 Five pounds of beef will require three hours boiling. Put it in boiling 
 water and keep it boiling steadily. The cabbage is best boiled with the 
 meat. Cut it in halves and tie it up in a bag or net. It will boil in an 
 hour and a half if it is not extra large. Other vegetables may be boiled 
 with the meat or separately, except turnips. Those should always be 
 boiled in fresh water. 
 
MEATS. 11 
 
 Fricasseed Chicken. 
 
 Boil the chicken whole until tender. Then take all the meat from the 
 bones, slice and place it in the frying pan with a little butter, dredge on 
 a little flour and brown it on both sides. Then take it from the pan, 
 make a gravy of browned flour and milk, boil it for five minutes, season 
 with salt and pepper, and pour it over the chicken and serve immediately. 
 
 Boiled Tongue. 
 
 Have the water boiling hot when it is put in, boil three or four hours, 
 according to size, or until you can run a fork through it easily. Peel off 
 the skin while it is hot. 
 
 Beef smotliered in Onions. 
 
 Slice and fry half a dozen onions with a few slices of salt pork, put a 
 layer of onions and a layer of beef steak, then another layer of onions 
 on top. Dredge a little flour over each layer, add salt and pepper, and 
 a cup of water. Stew slowly half an hour and add water enough for a 
 gravy if it dries away. 
 
 Pigs' Feet. 
 
 The nicest way to cook pigs' feet is to dredge with flour and brown 
 them in butter. If you wish a gravy make it the same as for fricasseed 
 chicken. 
 
 Tripe. 
 
 The same as pigs' feet, or in crumbs, or batter. 
 
 Fried Sausages. 
 
 To fry sausages no fat is required as they contain enough to cook 
 them. Turn them often and cook slowly till they are brown on all sides. 
 If cooked too quick they will burst open. 
 
 Liver. 
 
 Liver should be cut about half an inch in thickness and cooked more 
 thoroughly than any other meat. The best way is to broil it on a grid- 
 iron and dress the same as beef steak. 
 
12 THE PET COOK BOOK. 
 
 Ham and Eggs. 
 
 To fry ham, have the pan very hot, brown the ham on both sides and 
 take it out of the fat. It should not be cooked so long as to make it dry 
 and hard. Drain off the fat, pour a spoonful or two of hot water into 
 the pan and stir up the salt from the bottom and turn it on to your dish 
 for a gravy if you choose. Then turn back the fat and add more if 
 necessary to fry the eggs in. Break in each egg separately, and turn 
 when half done, or throw the boiling fat over while cooking and not 
 disturb them till they are done. 
 
 Lyonese Potatoes. 
 
 Slice three onions and fry them with a slice or two of salt pork until 
 they are tender. Slice three or four boiled potatoes and fry all together 
 until the potatoes are brown, then drain off all the fat and serve hot. 
 
 Boiled Eggs. 
 
 Drop eggg into boiling water and boil two and a half minutes, if you 
 wish them to be soft. If middling hard, boil three minutes. 
 
 Dropped Eggs. 
 
 Break the shells, drop the eggs in boiling water and boil two minutes. 
 Serve with buttered toast. 
 
 Omelet. 
 
 Break not more than two eggs at a time, and stir a little, but not beat 
 them. Add a little salt and pepper, put a piece of butter the size of a 
 walnut into a heated pan and pour the eggs in and spread them all over 
 the pan. Then with a spoon throw them over and over quickly, roll up 
 and turn out on to a warm dish. One minute is long enough for them 
 to cook. Kepeat the process if you wish to use more eggs, cooking but 
 two at a time. 
 
 Poached Eggs. 
 
 The. same, as for omelet, except that the eggs are beaten before cooking 
 and broken up in the pan. Any number may be used at a time in this 
 way. _Add..a spo,o.nful of milk to each egg. 
 
MEATS. 13 
 
 Baked Beans. 
 
 Take two cups of pea beans for a three quart bean pot, half a pound 
 of salt pork, scalded and scored, a table-spoonful of molasses, and a tea- 
 spoonful of salt if the pork is part lean, if not, more salt will be required. 
 Fill the pot with water if they are to be baked over night, but if they 
 are baked during the day it is better to put in less water at first and add 
 as it is necessary. Many persons boil the beans and change the water 
 before baking, by which means much of the flavor is lost. By our 
 method they will need to be baked longer, but the flavor will be richer. 
 
 Salt Fish. 
 
 Cut salt fish in square pieces and boil half an hour, then take it out, 
 peel off the skin and take out the bones. Put it on to boil again in 
 fresh water, enough to cover it, and let it boil an hour longer. Boil 
 potatoes at the same time, and beets if you choose. Serve with butter 
 sauce. If any is left it may be made into fish balls for breakfast the 
 next morning. 
 
 Fish Balls. 
 
 Take boiled salt fish and boiled potatoes, chop fine, and mix equal 
 parts of each, and moisten it with butter sauce, and mold it into cakes 
 or balls with flour, and brown them in lard or pork fat. If you have no 
 butter sauce use the same ingredients that it is made of. Dredge a little 
 flour over the mixture, stir in a little melted butter and add cream or 
 milk enough to make it hold together. Use flour for molding. 
 
 Fried Fish. 
 
 Fresh Halibut, Cod, Blue Fish, or other fish of the kind, may be fried 
 in salt pork fat or lard, using Indian meal for dredging, or broiled and 
 dressed the same as steak. Smelts and Trout are best fried in butter. 
 
 Fish Chowder. 
 
 Take three pounds of fresh Cod, take off the skin, fry three onions in 
 a slice of pork cut in small pieces, pare and slice three potatoes, put m a 
 layer of each, pour over two quarts of boiling water, and boil half an 
 hour. Split four water crackers and cover them with cold water for ten 
 minutes. Drain the water off and put them into the chowder when it is 
 nearly done. When quite done pour in half a pint of milk, a^d salt and 
 pepper to taste and serve hot. 
 
14 THE PET COOK BOOK. 
 
 Boiled Fresh Salmon. 
 
 Boil half an hour, put a little salt in the water. Serve with caper sauce. 
 
 Boiled Clams. 
 
 Get clams in the shell if possible. Rinse each one separately, or wipe 
 the shells with a wet cloth. Shell fish should never be put into water as 
 it will freshen them. The salt which they contain is indispensable to 
 their flavor. Fill your pot with clams and pour over them half a pint of 
 water, hot or cold, cover tight, and boil until the shells open, which will 
 be in from ten to twenty minutes. Then take them out with a skimmer. 
 Drain off the water for use and keep it hot. The sand will all settle at 
 the bottom. Take the clams from the shells, cut off the black snouts, 
 take a portion of the liquor and rinse each one separately, holding on to 
 the snout and washing the sand from the under side of it. Then add 
 enough of the liquor which you have hot to cover them and season with 
 butter and pepper. 
 
 Clam Chowder. 
 
 Boil the clams as by previous direction. Use all the liquor for the 
 chowder and make it the same as fish chowder, only not put in the clams 
 until the chowder is done, as they will need no more boiling. Some 
 prefer it without the milk. 
 
 Lobster Salad. 
 
 Have equal parts of chopped lobst and lettuce. Serve with salad 
 dressing. 
 
 Chicken Salad. 
 
 Equal parts of boiled chicken and celery chopped. Use the same 
 dressing as for lobster salad with the addition of a spoonful of olive oil 
 and the yolk of an egg. 
 
 Stewed Chicken. 
 
 Cut the joints apart, divide the carcase, and put it on to stew with just 
 water enough to cover it. Add a couple of slices of salt pork, cut in 
 small squares, a little salt and pepper, and let it cook slowly until the 
 chicken is quite tender. It will take from an hour and a half to two 
 hours, according to the age of the fowl. Then pare jjotatoes and lay 
 them, whole, around the edge of the kettle, cover light, and cook until 
 
MEATS. 15 
 
 they are nearly done, adding water if necessary, so as to have just enough 
 for gravy when it is done, then make dumplings same as for Cream of 
 Tartar biscuit, cut the size of a walnut, lay them on or around the pota- 
 toes, coveTr tight, and steam fifteen minutes. Thicken the gravy with 
 browned flour, and season with salt and pepper. Beef, veal, or birds, 
 make a nice dish cooked in the same way. 
 
 Vegetable Soup. 
 
 Take five or six pounds of meat and bone from the shank of beef and 
 boil it in four quarts of water four or five hours, then add half a cabbage, 
 one French turnip, two carrots, chopped, and *boil one hour longer. 
 Lastly, add two or three sliced potatoes and dumplings, made same as 
 for chicken stew and cut about the size of a walnut. Drop them in while 
 the soup is boiling, and boil fifteen minutes. Add salt and pepper to taste. 
 
 Bone Soup. 
 
 A light soup may be made of the carcase of a roast turkey or chicken, 
 or the bones of roast beef. Boil the bones in two quarts of water two 
 hours, then take them out, cut all the meat from them and return it to 
 the soup, and add one sliced potato, a table-spoonful of rice, and one 
 onion. Boil half an hour longer and season with salt and pepper. 
 
 Butter Sauce. 
 
 Boil a pint of milk and stir into it a table-spoonful of flour wet with 
 a little cold milk, and let it boil five minutes. Add half a cup of butter 
 and salt to taste. It should not boil after the butter is put in. 
 
 Caper Sauce. 
 
 The same as butter sauce, with the addition of a few spoonfuls of capers. 
 
 Egg Sauce. 
 
 The same as butter sauce, with the addition of two hard boiled eggs 
 chopped fine. 
 
 Boiled Turkey. 
 
 Dress a turkey same as for roast, boil three hours and serve with oyster 
 sauce. Put the oysters on in the liquor, let them simmer until they are 
 shrunken, then thicken the liquor with flour or pounded crackers. Add 
 butter, pepper and salt. 
 
16 THE PET COOK BOOK. 
 
 Stewed Oysters. 
 
 Put no water with the oysters unless they are too salt. Boil five 
 minutes, add a cup of milk to a quart of oysters, let it come to a boiling 
 heat, then take it from the fire and add butter, pepper and salt. 
 
 Scalloped Oysters. 
 
 Put layers of oysters and pounded crackers with butter and seasoning 
 in a baking dish, and bake until they are brown on the top. An easier 
 way is to scald your oysters until they are separated from the liquor, 
 then add six pounded crackers, and a piece of butter the size of an egg 
 to each quart, season to taste, boil and stir three minutes, and serve. 
 
 Oysters fried in batter. 
 
 Make a batter same as for griddle cakes, scald your oysters until they 
 are separated from the water, drain them, and stir them into the batter. 
 Drop a spoonful at a time on to a buttered griddle and serve hot. 
 
 Mashed Potatoes. 
 
 Boil six or eight good sized potatoes half an hour, or until you can 
 run a fork through them easily. Peal and mash fine with a pestle or 
 spoon, add a tea-spoonful of salt, butter the size of an egg, two or three 
 spoonfuls of cream, and stir until it is white and smooth. Set it in the 
 oven to brown on top or not as you please. 
 
 String Beans. 
 
 If they are young and tender they will boil in two hours. They should 
 not be boiled with salt beef, but a small piece of pork gives them a nice 
 relish. Add salt and butter after they are dished. 
 
 Asparagus. 
 
 Boil twenty minutes in just water enough to cover it. Add salt and 
 butter when dished. Green Peas the same. 
 
 Green Corn. 
 Drop the ears into boiling water and boil twenty minutes. No salt. 
 
 Squash. 
 
 Summer squash requires about an hour to boil. The marrow squash 
 a little less time. Season both with salt, butter, and pepper. 
 
riKS. ■ 17 
 
 Turnips. 
 
 The small round turnip should boil in less than an hour, the white 
 French turnip in one and a half hours, and the yellow in two hours. 
 Season the same as squash. 
 
 Green Peas. 
 
 Boil twenty minutes, and season with butter and salt. 
 
 Raw Potatoes Pried. 
 
 Pare and slice them as thin as a knife blade, drop them singly into 
 boiling fat. Fry till brown, skim them out, sprinkle on salt. 
 
 PIES 
 
 Pastry. 
 
 For each pie allow a cup of flour and a quarter of a cup of butter, or 
 lard, or equal quantities of each. Rub the butter or lard well into the 
 flour and mix with cold water. Make the dough quite stiff. If it is too 
 soft it will be tough. Take half the dough for under crust, roll to the 
 thickness of one eighth of an inch and cover your plates, having them 
 well buttered. Then take the remainder of the dough, roll it out all at 
 once to the same thickness and spread over it half a cup of hard butter. 
 Fold it several times over, and, if the weather is warm, lay it on the ice 
 for an hour or tw6. In cold weather it may be rolled immediately. Do 
 not fill your pies until you are ready to bake them, then roll same as the 
 under crust and cover them. To prevent the juice from escaping in the 
 oven, before laying on the cover, dip the tips of the fingers in cold water 
 and moisten the edge of the under crust, then lay on the cover and 
 press hard all round with the ends of the fingers, before trimming the 
 edge off. Finish by laying a strip of pastry around the edge. Pies 
 should be baked on the bottom of the oven from a half to three-quarters 
 of an hour. 
 
18 * THE PET COOK BOOK. 
 
 Mince Pies. 
 
 Take four pounds of fresh beef, having about one-quarter of it fat. 
 Boil until tender, and chop fine. Add an equal quantity of chopped sour 
 apples, one pound of chopped raisins, a table-spoonful of allspice, a tea- 
 spoonful of clove, same of cinnamon, half a nutmeg, a cup and a half of 
 molasses, same of cider vinegar, same of sugar, two tea-spoonfuls salt, 
 and as much of the liquor that the meat was boiled in (using all the fat 
 from the top) as is required for the mixture. It should be wet enough 
 so that when you make a hole in the centre the liquor will stand in it, 
 and if there should not be fat enough on the meat make up the deficiency 
 in melted butter. If you do not wish to bake it all at a time, the mince 
 will keep in a cool i:)lace three or four days. Heat it scalding hot and 
 it will keep two weeks. 
 
 Sliced Apple Pies. 
 
 Slice your apples quite thin, pour water over them and drain it off 
 immediately. Fill your plates about an inch deep while they are wet, 
 scatter over three table-spoonfuls sugar, and flavor with cinnamon, nut- 
 meg, or lemon. Bake half an hour. Pies should always be baked on 
 the bottom of the oven. 
 
 Squash Pies. 
 
 Boil your squash the same as for the table. When cool run it through 
 a colander or sieve. If you use a deep plate for baking, allow one and 
 a half cups of sifted squash, two eggs, and one cup of milk to a pie. 
 Add sugar and spice to taste. A little ginger, with no other spice, makes 
 a nice flavor for squash. Bake until it is firm in the centre. 
 
 Berry Pies. 
 
 For blueberry, raspberry, cherry, or other berry . pies, line a deep 
 plate, fill it with berries, scatter over two-thirds of a cup of sugar, cover 
 and bake half an hour. Use no spice in berry pies. 
 
 Rhubarb Pies. 
 
 Peal the skins from the stalks and cut them in small pieces. Allow a 
 quart for a deep plate, and before using, dissolve a tea-spoonful of soda 
 in a quart of water, pour it over the rhubarb, and let it stand a few 
 minutes. Then drain off, rinse in cold water, and fill your pies as with 
 other fruit. Add one cup of sugar, cover, and bake half an hour. 
 
PIES. 19 
 
 Custard Pie. 
 
 Four eggs, one pint of new milk, sugar and spice to taste. Beat the 
 eggs but a very little, and take it out of the oven the moment it is firm 
 in the center. Flavor with nutmeg. Many prefer custard without spice. 
 
 Washington Pie. 
 
 For one pie, use one-half a cup of sugar, on^quarter cup of butter, 
 one-third of a cup of milk, three-fourths of a cup of flour, and one egg. 
 Bake in two tin pie plates, ten minutes, and when cool, put between them 
 a layer of raspberry or strawberry jam. 
 
 Lemon Pie. 
 
 F(5r one pie, take as njuch flour as you can heap on a table-spoon, wet 
 it with a little cold water, and pour and stir into it a cup of boiling water. 
 Beat the yolks of three eggs and the white of one with a cup of sugar, 
 add the juice of two lemons, line your plate with paste, and bake half an 
 hour. Beat the two whites to a froth and stir in half a cup of fine sugar. 
 When the pie is cool spread the frosting on with a knife and place it in 
 the oven a few minutes until it is brown. Corn starch or pounded 
 crackers may be used instead of flour if preferred. 
 
 Soft Boiled Custard. 
 
 Allow three eggs to one quart of milk, place it in a kettle of boiling 
 water in some smaller vessel, keep the water boiling, and when the custard 
 is warm, commence stirring it and continue until it begins to thicken. 
 Then it is done. Add the flavoring, and pour it in cups. 
 
20 THE PET COOK BOOK. 
 
 CA.KE. 
 
 Wedding Cake. 
 
 Two cups of butter, four of sugar, ten eggs, six cups of flour, juice of 
 two lemons, half a pint of wine or brandy, one pound of chopped raisins, 
 same of currants, same of citron, a tea-spoonful of cloves, same of mace, 
 same of cinnamon and allspice. Bake slowly three to four hours. 
 
 Sponge Cake. 
 
 Four eggs, one cup of sugar, and one cup of- flour. Dissolve half a 
 tea-spoonful of soda in three table-spoonfuls of water, and mix with the 
 eggs and sugar. Mix one tea-spoonful of Cream of Tartar with the 
 flour. Mix the flour in all at once, stir no more than is necessary, and 
 bake twenty minutes, or until it is brown and firm. 
 
 Pound Cake. 
 
 One cup of butter, two of sugar, three of flour, and four eggs. Have 
 the butter soft, but not melted, and beat the butter and sugar to a froth. 
 Dissolve half a tea-spoonful of soda in three table-spoonfuls of water, 
 and stir a tea-spoonful of Cream of Tartar into the flour. Flavor with 
 nutmeg or lemon. If baked in a sheet, butter your pan, cut a piece of 
 white paper the size of the pan, lay it in and butter the paper. Pour 
 in the dough and spread it with a knife. When done, turn it out on to 
 a sieve to cool and peel off the paper. 
 
 Citron Cake. 
 
 One cup of sugar, one-half a cup of butter, two eggs, one cup and a 
 half of flour, one-third of a tea-spoonful of soda in four table-spoonfuls of 
 cold water, and two-thirds of a tea-spoonful of Cream of Tartar. Cut 
 one-half a pound of citron in thin slices, mix and bake half an hour. 
 
 Ginger Snaps. 
 
 One cup of molasses, one-half a cup of sugar, same of butter, one 
 tea-spoonful of soda in two table-spoonfuls of water, a table-spoonful of 
 ginger and flour to make a stiff dough. Roll very thin and bake till brown. 
 
CAKE. 21 
 
 Marble Cake. 
 
 For the white part use one-half a cup of butter, one cup of sugar, one 
 half a cup of milk, two and a half cups of flour, the whites of four eggs, 
 flavor with mace or nutmeg, add the usual quantity of Cream of Tartar 
 and soda, and follow the general directions given for Pound Cake. The 
 exact time for baking cannot be given. It should remain in the oven 
 and not be moved until it is firm in the centre. For the dark part use 
 the same quantities of butter, sugar, flour, milk, soda and eggs (using 
 the yolks) as for the white part. Add half a cup of molasses, and half 
 a tea-spoonful each of clove, allspice, cinnamon and imtmeg, and omit 
 the Cream of Tartar. Mix with the white part in layers or lumps and 
 bake in a sheet or loaf. 
 
 Seed Cakes. 
 
 One cup of sugar, one-half of butter, one-quarter of milk, two eggs, 
 half a tea-spoonful of soda, two table-spoonfuls of caraway seed, and 
 flour to make a stiff dough. Roll thin, cut, and bake on buttered pans. 
 
 Soft Molasses Gingerbread. 
 
 One cup of molasses, lialf a cup of butter, a tea-spoonful of soda in a 
 spoonful of water, a tea-spoonful of ginger, and flour to make a soft 
 dougfi. Bake until brown, in a sheet or loaf. 
 
 Raised Doughnuts. 
 
 Make the dough same as for family bread and rise over night. In the 
 morning, add to each cupful of the dough two table-spoonfuls of sugar 
 and half a tea-spoonful of cinnamon. Stir it well in and let it rise again 
 until it is spongy. Then roll, cut, and fry in hot lard. Pull the dough 
 out as thin as you can when you put it into the fat. Fry until they are 
 brown. 
 
 Doughnuts. 
 
 One cup of milk, one of sugar, a little mace or nutmeg, a little salt, 
 the usual quantity of soda and Cream of Tartar, and flour to make a 
 soft dough. Roll and cut in lady's fingers. Fry in hot lard. 
 
 Cream Cakes. 
 
 Mix one cup of butter with two of flour and pour on one pint of 
 boiling water. When cool stir in five well beaten eggs, and drop on tins 
 to bake. Filling the same as for Cream Pies. 
 
22 THE PET COOK BOOK. 
 
 Koley Poley. 
 
 Take equal quantities of sugar and grated chocolate. To a cup of 
 each add two table-spoonfuls of corn starch or flour, and stir the whole 
 into a pint of boiling milk. Boil it five minutes. When cool, spread it 
 in layers between thin slices of plain cake, or on a thin sheet of sponge 
 cake, and roll it up. 
 
 Filing^ for Cream Pies. 
 
 Two-thirds of a cup of milk, one egg, three table-spoonfuls of sugar, 
 two of corn starch. Moisten the starch with a little of the milk, boil the 
 rest, and stir the starch into it. Beat the eggs and sugar, and boil all 
 together five minutes. Stir while boiling. When cool add one tea-spoon- 
 ful of vanilla or lemon. Make the cake part same as Washington Pie. 
 
 Plain Cake. 
 
 One half a cup of butter, one of sugar, one and one-half of flour, two 
 eggs, half a cup of milk, soda and Cream of Tartar as usual. Fine 
 granulated sugar is best for all light cake. 
 
 Cake Frosting^. 
 
 To the white of one egg beaten to a froth, add one cup of powdered 
 sugar, one table-spoonful of corn starch, and flavor with lemon. Harden 
 in a warm oven. 
 
PUDDINGS. 23 
 
 PUDDiisras 
 
 Plum Pudding. 
 
 Three cups of flour, one (juart of milk, six eggs beaten with one cup 
 of sugar, one cup of suet chopped fine, one cup of raisins, one of currants, 
 one-quarter of a pound of citron, one tea-spoonful each of clove and 
 allspice, and a quarter of a nutmeg. Bake, boil, or steam three hours, 
 and serve with hot sauce. 
 
 Baked Cracker Pudding. 
 
 Split half a dozen soft crackers, and soak them in one pint of warm 
 milk. Beat four eggs and half a cup of sugar, butter a deep baking pan, 
 add a pnit of milk to^the eggs and sugar, put a layer of crackers in the 
 bottom of the pan, then a layer of raisins, and pour in a third of the 
 mixture, repeat the layers until all is used. Bake one hour and a half. 
 Serve with hot sauce. 
 
 Bread Pudding. 
 
 Take stale bread sufficient to make a pound loaf and soak it over night 
 in water. In the morning squeeze all the water out of it and add three 
 eggs, one half pound of chopped suet, one pound of raisins, one cup of 
 molasses, one cup of milk, half a tea-spoonful each of cinnamon, allspice, 
 cloves, and nutmeg. Bake two hours. 
 
 Batter Pudding. 
 
 One quart of milk, one and a half cups sifted flour, six well beaten 
 eggs, a little salt, a tea-spoonful of Cream of Tartar, and half the quantity 
 of soda. Boil or bake one hour. 
 
 Blueberry Pudding. 
 
 Make a batter same as for Batter Pudding and add one pint of berries, 
 and boil in a tin pudding boiler one hour. 
 
 Pop Corn Pudding. 
 
 One quart of milk, two eggs, half a cup of sugar, a little salt, one quart 
 of corn. Bake half an hour. 
 
^ 24 THE PET COOK BOOK. 
 
 Baked Indian Pudding. 
 
 Boil a quart of milk, stir in Indian meal to make it about as stiff as 
 mush, add a cup of molasses, half a cup of suet chopped fine, a little salt, 
 half a pint of cold milk, and bake three hours. 
 
 Apple Fritters. 
 
 Make a batter same as for Batter Pudding, stir in apples, cut in small 
 slices, and fry the same as doughnuts. Serve with butter and powdered 
 sugar. 
 
 Boiled Rice. 
 
 To one cup of rice add three of water and salt to taste. Boil till the 
 water is absorbed, then cover tight and set it over a vessel of boiling 
 water and keep it boiling for half an hour. 
 
 Cracked Wheat and Oats. 
 
 To one cup add two and a half of water, salt to taste, and boil the 
 same as rice. 
 
 Boiled Tapioca. 
 
 Same as rice, but use milk instead of water. Serve with cream and 
 sugar. 
 
 Baked Rice. 
 
 One quart of milk, one cup of rice. Bake half an hour, then stir in 
 four eggs beaten with one cup of sugar, a little salt, and a piece of 
 butter. Bake half an hour longer. 
 
 Minute Pudding. 
 
 To one pint of boiling water add a little salt, and stir in Buckwheat 
 flour to make a stiff dough. Serve immediately with butter and syrup. 
 
 Apple Dumplings. 
 
 Two cups of flour, and one of milk. Make dough same as for Cream 
 of Tartar biscuit. Cut in four pieces, roll to the thickness of half an 
 inch, *and lay on each a half a cup of chopped or sliced apples. Close 
 up and turn them smooth side up on to a plate, set the plate into your 
 steamer, cover tight, and keep boiling forty minutes. 
 
PUDDINGS. 25 
 
 Mush. 
 
 Stir Indian meal into boiling water to make a soft mush. Add a little 
 salt and boil slowly half an hour. Serve with milk or syrup. 
 
 Blanc Mange. 
 
 One cup of Irish Moss or one box of gelatine to three quarts of milk. 
 Add salt and sugar to taste, boil, and strain into moulds. 
 
 Charlotte Riisse. 
 
 Line your moulds with thin slices of sponge or plain cake. Beat a 
 pint of cream to a froth in an egg-beater, add two-thirds of a cup of 
 powdered sugar, one tea-spoonful of vanilla or lemon, half a box of 
 gelatine dissolved in half a cup of water. Have your cream very cold 
 when you commence to beat it, place a dish in a pan of ice or snow and 
 turn the cream into it when beaten to a froth. Have the gelatine cool, 
 but not cold enough to become a jelly, stir all together briskly with a spoon 
 until it is stiff, then fill your moulds. A tin egg-beater after the model 
 of the churn and dasher is best for this purpose. 
 
 Italian Cream. 
 
 Same as Charlotte Russe, without the cake, adding a cup of wine and 
 two well-beaten eggs. Dissolve the gelatine in the wine and add the 
 juice of one lemon, turn it into a mould and keep it in a cool place. 
 
26 THE PET COOK BOOK. 
 
 DUIZSTKS 
 
 Tea. 
 
 Put half a cup of tea to a pint of cold water, let it steep slowly until 
 ready for use then boil it two minutes. To avoid the clogging of the 
 spout with tea leaves it is well to use a little bag of muslin. 
 
 Coffee. 
 
 Mix one cup of coffee with half an egg, if you use a common tin 
 coffee pot put the coffee in a muslin bag, add a quart of boiling water 
 and boil twenty minutes. It will need no settling. 
 
 Cocoa. 
 
 Directions for making cocoa, chocolate, and broma, usually come with 
 each package ; but the general rule is to allow four tea-spoonfuls to a 
 pint of boiling water and a pint of milk. Boil two minutes and sweeten 
 to taste. 
 
 Beef Tea. 
 
 Get fresh juicy beef, cut it in small pieces, put it any kind of a vessel, 
 place it in a kettle of boiling water and keep it boiling one hour. This 
 will extract all the juice from the meat, a table-spoonful of which is 
 sufficient for a cup of water. Salt and season to taste. 
 
 Indian Meal Gruel. 
 
 Stir half a cup of Indial meal into a quart of boiling water and let it 
 boil half an hour. Add half a pint of milk and salt to taste. 
 
 Oat Meal Gruel. 
 
 Make the same as Indian gruel, adding sugar and raisins if you choose. 
 
 Lemonade. 
 
 Allow the juice of two lemons to one quart of water, and sweeten 
 to taste. 
 
MISCELLANEOUS RECEIPTS. 27 
 
 Mead. 
 
 One-quarter of a pound of Tartaric Acid, four pounds of sugar, one 
 ounce each of essence of checkerberry and sassafras, half a pint of 
 molasses, and three quarts of water. Boil the water, molasses and sugar 
 together five minutes and when cool add the essence and acid, first wetting 
 the latter in a little cold water. Keep it in bottles in a cool place. 
 They will not need to be sealed. When preparing it for use, allow three 
 table-spoonfuls of the syrup to two-thirds of a goblet of water, stir in a 
 quarter of a tea-spoonful of soda, and drink during the effervescence. 
 This makes a delicious and healthful beverage for su-^mer or winter. 
 
 MISCELLANEOUS RECEIPTS. 
 
 Maccaroni. 
 
 Boil a pint of Maccaroni in water until it is soft. Drain off the water 
 and cover with milk, and boil slowly a few minutes. Butter a baking 
 dish, put in half the Maccaroni and grate over a layer of old cheese, 
 add a little salt and butter, lay on the remainder of the Maccaroni, 
 another layer of cheese, salt, and butter, and place it in the oven until 
 it is browned on top. 
 
 Ice Cream. 
 
 To one quart of cream add a cup of sugar and two tea-spoonfuls of 
 vanilla, or one of lemon or pine-apple, or half a cup of grated chocolated 
 Take twenty-five pounds of ice, break it in pieces about the size of an 
 egg, and pack your freezer with layers of ice and coarse salt, having 
 about one-fifth salt. Freeze thirty minutes. Keep it in motion nearly 
 all the time. 
 
 Coddled Apples. 
 
 Take sweet apples whole with the skins on, place as many as you can 
 in a porcelain kettle, nearly cover them with water, and add a cup of 
 sugar to six apples, cover tight and boil until soft. 
 
28 THE PET COOK BOOK. 
 
 Apple sauce with Lemon. 
 
 Pare off the yellow skin of the lemon and throw it agide. Pare and 
 slice your apples and slice the lemons. Allow six apples to one lemon 
 and a cup of sugar, cover with water and stew until soft. 
 
 Pudding Sauce. 
 
 Take one cup of sugar and stir into it a heaping tea-spoonful of floi.l 
 Pour over it two cups of boiling water and let it boil five minutes. P . 
 a third of a cup of butter in the sauce tureen, a tea-spoonful of vinega ^ 
 same of vanilla, and a little nutmeg. Pour over the liquid while he | 
 and add salt or other spices to taste. 
 
 Dressings for Salads, Chopped Cabbage, and Celery 
 
 Take two table-spoonfuls sugar, half a tea-spoonful of dry mustan 
 same of salt, mix well with a little cream, then add one cup of vinegf 
 and stir in gradually half a cup of cream or milk. 
 
 Omelet Souffle. 
 
 Beat four yolks and two table-spoonfuls of sugar, beat the whites t 
 a froth, mix, flavor with almond or anything you prefer, and bake te 
 minutes. Serve immediately. , 
 
 Preserved Quinces. ^» 
 
 Pare and quarter your fruit and take out the core. Use white sugai ■ 
 and fill your preserve kettle nearly half full of syrup, allowing a quai -^ 
 of sugar to a quart of water, and as much fruit as the syrup will covei ^ 
 Boil until the fruit is soft and the scum rises, then skim and can immed' 
 ately. If glass jars are used, to prevent their breaking, wrap a we 
 cloth around the bottom and lower part of the jar and pour the syru- ' 
 in slowly to the depth of an inch, then fill up and seal at once. Put th 
 jar two-thirds full of the fruit, then fill to the brim with syrup. It i i 
 better to cook not more than a peck at a time, or some will get over-don \ 
 while you are canning. 
 
 Peaches. 
 
 Choose ripe peaches, but have them quite hard. Pare them but not 
 take the stones out. Preserve the same as Quinces except put them 
 into hot syrup. 
 
MISCELLANEOUS RECEIPTS. 29 
 
 Tomato Ketchup. 
 
 Cut up the tomatoes and boil them until soft. Cool and strain through 
 - wire sieve. Rub through all that will go. Boil it away one-half, and 
 
 each quart after it is boiled down to the right thickness, add half a 
 p of sugar, same of vinegar, one tea-spoonful of salt, half a tea-spoonful 
 
 , ^ cloves, same of allspice, same of mustard, and a little cayenne pepper, 
 bil all together a few minutes and seal up in bottles while hot. 
 
 Barberry Sauce. 
 
 Strip the berries from the stems, and boil in water until they are 
 ,irunkcn. Strain and throw the water away. Allow a quart of sugar 
 ] a quart of the fruit after it is strained, and boil twenty minutes. 
 
 Cranberry Sauce. 
 
 Cover with water and stew until all the berries burst. Add a cup 
 i sugar to a quart of berries. Stew three minutes more. 
 
 Currant Jelly. 
 
 Mash the fruit with the stems, stew five minutes, cool and strain. Add 
 quart of sugar to a quart of the juice and boil twenty minutes. Put 
 
 1 tumblers, and when cool wet a piece of white paper in spirits and lay 
 n the jelly, and cover the top with strong paper and seal the edge 
 ith gum. 
 
 Wine Jelly. 
 
 i ,Wet half a box of gelatine Vith a little cold water and pour on it one 
 pd a half pints of boiling water, and stir until it is all dissolved. Sweeten 
 ) taste, and flavor with wine and the juice of a lemon. Set it in a cool 
 lace to harden. 
 
 Piccalilli. 
 
 i 
 
 Chop a dozen green tomatoes, same quantity of cabbage, six small 
 >nions, and six peppers. Add a cup of vinegar, a cup of mustard seed, 
 I tea-spoonful each of cloves and allspice, and a tea-spoonful of salt. 
 >tew slowly one hour. 
 
30 THE PET COOK BOOK. 
 
 Pickled Cucumbers. 
 
 Select small cucumbers, soak them in cold water one night, drain and 
 pour over hot brine (made by boiling one-half pint of salt in one gallon 
 of water), let them stand twenty-four hours, drain and rinse in cold 
 water, drain dry and pour over scalding vinegar. For half a peck of 
 cucumbers add to the vinegar while heating two ounces of alum and one 
 ounce each of whole cloves, allspice, and mustard. 
 
 Canned Tomatoes. 
 
 Pour boiling water over ripe tomatoes, peel the skins off, cut them up, 
 and put them over a hot fire to cook. As soon as they get to boiling 
 they will be done enough to can. If you wish to use them within a few 
 weeks they may be put in self-sealing jars ; but if for winter use they 
 must be hermetically sealed in tin cans. 
 
 Hop Yeast. 
 
 Pare and boil half a dozen potatoes in a quart of water. Throw aside 
 the potatoes and use the water for the yeast. Steep a few hops and add 
 half a cup of the liquid, a table-spoonful of sugar, and a tea-spoonful of 
 salt. Cool, and add half a cup of fresh yeast. Bottle tight. 
 
 Dutch Cheese. 
 
 Take sour milk before it becomes stale, pour into it boiling water 
 enough to make it warm but not hot. Let it stand a few minutes, then 
 strain and squeeze all the water out through a cloth. Salt the curd to 
 taste and press it under a weight several hours. 
 
 To keep Eggs for winter use. 
 
 To one pint of salt and one pint of lime add four gallons of boiling 
 water. When cold put it in stone jars or something that will not absorb 
 the liquid. Vessels of wood or brown earthen ware will not do. Drop 
 the eggs in whenever you have them fresh, (they should not be over two 
 or three days old), keep them covered, in a cool place, and they will keep 
 fresh for a year. 
 
• MISCELLANEOUS RECEIPTS. 31 
 
 To keep Cranberries. 
 
 Cover them with cold water, adding a cup of fine salt to a pail full of 
 
 water. 
 
 To keep Butter. 
 
 Cover it with brine as salt as it can be made. Boil the salt and water, 
 use coarse salt, and put in more than will dissolve, so that some will be 
 left in the bottom of the vessel. Cool and strain through a cloth. Put 
 a weight on the butter and keep it covered with the brine, and it will be 
 as sweet at the end of a year as when it is put down. 
 
 To make Sealing Wax for bottles. 
 
 Take half a pound of rosin, a quarter of a pound of beeswax, and a 
 stick of red sealing wax. Melt all together. 
 
 To clean Kid Gloves. 
 
 Put the gloves on the hands, saturate a piece of white flannel with 
 Naptha, and wet them all over, rubbing the soiled parts until they are 
 clean. Expose them to the air twenty-four hours and they will look as 
 good as new. 
 
 Wash for Canker in the Mouth. 
 
 Compound tincture of Peruvian Bark, three ounces ; Tincture of Myrrh, 
 four ounces ; Chloride of Soda, one ounce ; Rose water, one ounce ; one 
 pint of soft water. 
 
 To keep the hands smooth in cold weather. 
 
 Keep at hand a small vessel of equal parts of vinegar and milk, and 
 after having the hands in soap suds, wash them in a little of the mixture. 
 Rub it well into the skin, then rinse in cold water. It counteracts the 
 bad effects of soap. 
 
 Salve for cold sores and burns. 
 
 Take equal parts of rosin, beeswax and lard, and simmer them to- 
 gether. If when cool it is too hard, melt it again and add sufficient 
 lard to make it as soft as you desire. 
 
32 THE PET COOK BOOK. • 
 
 Cold Cream. 
 
 Take half a pound of beef marrow, two table-spoonfuls of fresh lard, 
 simmer together, strain and cool. Then add a tea-spoonful each of 
 Oil of Bergamot and Rose and beat it to a froth. This is very useful 
 for chapped hands, cold sores, etc. 
 
 To remove spots in Carpets. 
 
 To remove grease spots, make a thick paste of starch and water and 
 G'>read it on the spot. Let it remain until it is perfectly dry then brush 
 it off. If the grease is not all removed the first time repeat the process. 
 To remove ink spots, before the ink has become dry wash with vinegar, 
 using fresh cloths and fresh vinegar repeatedly until the ink is all out, 
 then rinse in clear water. 
 
 To sweep Carpets. 
 
 Wet several sheets of coarse brown paper, tear in pieces and strew it 
 over the carpet, then use a wet broom, rinsing it as often as it becomes 
 soiled, but be careful and shake all the water out of it each time. By 
 this method you will avoid raising the dust. 
 
 To wash Blankets. 
 
 To two pails of water add half a pound of hard soap cut in thin slices, 
 and boil it until it is all dissolved. Wash the blankets in the suds after 
 it is cool enough and use no more soap. Rinse in two waters and hang 
 in the sun to dry. 
 
 General rules for Washing. 
 
 Put the clothes on to boil in cold water, let them heat graaually and 
 boil fifteen minutes, using soap enough to make a strong suds. Rinse 
 them in two waters, clear water first and blue water last. Colored flan- 
 nels should not be scalded, and they will retain their color longer if dried 
 in the house. 
 
 To restore Velvet. 
 
 Moisten the under side of the velvet with a sponge, secure a hot flat 
 iron with the face, uppermost, and draw the velvet back and forth across 
 it with the. under side next to the iron until the imperfections disappear. 
 
UBRARY OF CONGRESS 
 
1 TRRftRY OF CONGRESS 
 
 HHI