.-^- .\^ >] ^OflPlLen BY Hiwgjgpft LIBRARY OF CONGRESS. ~:c^rV^ ' Shelf...£n5 UNITED STATES OF AMERICA. S£SS11^S^S^S^IS^^^^^^^^ T\X\V_OR. NIETROPOLITAN MARKET. »»®e:o^®E E^i^P^A^5,««' -DEALER IN- £3 V 9t al PORK, POULTRY, FISH, VEGETABLES, &c. SPEEH'S BUILDING, Cor. MAIN AVENUE AND WASHINGTON PLACE, PASSAIC, N. J. SLATE /\ND WOOD M/\jNyZL5, ^M^ OLD OAK, CHERRY, ASH, WHITE WOOD, &c. "z^r^^ NEW AND ATTRACTIVE DESIGNS IN SLATE MANTELS OIPEHSr TILE ^^II?,E] IPL-A-OES, TILES FOR FUOORS, HEARTHS, PACINGS, ETC (T-T?. A Tj-T'T-Fi jij^TiD ivi:.a.e,:bijE! iwcoivr-cnvtBiisrx's. HOWE AVENUE, PASSAIC, N. J. WHOLESALE AND RETAIL DEALER IN Breads GaUe^ Gor\fectior\ery^ AND ICE CREAM. -^MEALS AT ALL HOURS. :^ Cor. 3lain Avenue & Jefferson Street, - Passaic, N. J. SHE At^QE^SOH Ll^/VvBEf^ (^0., DEALERS IN LUMBE1|, LIME, LATH, CEMENT >ND OTHER BUILDING MATERIJIL, •-OT^&^S«0<«fc»Sf9i»^ ]^e:high (^oal a §p6:eialty. •''OT'fcs»C*«e:^*®s^.i^- MAIN AVENUE, PASSAIC, N. J., BENJ. B. AYCRIGG, President. S. T. ZABRISKIE, Sec. & Treas. Saddle River Ice Compant, WHOLESALE & RETAIL DEALERS IN l£I, COM, FLOUR, m^U & FEED, B^ILEB ^M, STRAW, ETC. Cor. HOWE AND MAIN AVES. AND PROSPECT STREET, F'ASSAIC, X. J. Orders by Telephone ivill 'Receive Vrovipt Attention. Telephone Call, JJo. 25. Ti. Ti. B El I?, XD ^^ nsr . FURNITURE AND CARPET STORE WINDOW SHADES, OIL CLOTH, MATTIM'GS, BEBBIKG OF EVERY BESCRIFTIOM, Parlor, 'Qi^^iiig Room, ged Room and Kit^^^^i fTurniture, Childrens^ Carriages, Refrigerators, Ice Chests. (IRON FRONT BUILDING.) 3 IS PASSAIC STREET, Running Through to Ann St. R. R. BKRDAK, Passaic, IT. J. " Ladies Like to Talk 5 5 and when one has been cured of a troublesome Cough, Cold, Throat or Lung affection it is impossible for her to be silent on the subject. In this waj' those who have been restored to health by the use of "BULLOCK'S THROAT 25 AND 50 CENTS PER BOTTLE, i^wf- DEPOT: 20 COLLEGE PLACE, NEW YORK. For sale by Druggists and at Bullock Bros. Drug Store, Passaic, IT. J. ]reijI/\ble recipes COMPILED BY THE ^^7^"^ LADIES OF THE NORTH REFORMED CHURCH PASSAIC, N. J. ^, \ Copyright, '^o\^ 1889. T^ Thurston &> Barker, Printers, Passaic, N. J. C omplete, concise, handy and new, ur latest effort comes to you ; O ffering recipes choice and true, — K nown to but a favored few, — S ure, successful, through and through. 1 ndividual offerings here you'll find, N o doubt, suited to every mind. C onfess its merit to each friend; L ead them to buy, but do not lend. O rder has been our leading aim; V ariety, next, our work became; E conomy then our minds employed ; — R are things, by all to be enjoyed. V. G. C. (committee : Mrs. J. H. Whitehead, Mrs. F. Marsellus, Mrs. H. W. Crane, Miss S. E. Still. Contents. SOUPvS. { PAGE PAGE Oyster Soup, II, . . . .4 Stock Soup, . .1 Black Bean Soup, 4 Hot Bouillon, I Gumbo Soup, 5 Vegetable Soup, . I Turkey " 5 Potato " . I Julienne " 5 Cream of Tomato Soup, 2 Consomme Soup . 5 Tomato Soup, 2 Ox-Tail " . 6 Clam Soup, I, 2 Brown " . 6 Clam " II, . 2 Clam " III, . 3 FISH. Celery " . - 3 Mock-Turtle Soup, 3 Boiled Fresh Fish, .7 Clear Soup, 3 Broiled White " . . . .7 Pea, 4 Baked Blue " .... 7 Oyster "I, 4 Baked Halibut, . 7 Vlll CONTENTS. PAGE PAGE Fried Codfish, . . . 7 Bewitched Veal, . . . 13 Hot Salmon, ■ 8i Veal Cutlets, 13 Little Pigs in Blankets, 8 Veal Cheese, 13 Scalloped Oysters, 8 Roast Pork, 13 Creamed Oysters, 8 Pork Chops, 13 Oysters a la Sturtevant, 9 Kidney Stew, 13 Oyster Patties, 9 Fried Sweetbreads, 14 Pickled Oysters, . 9 Pickwickian Chops, 14 Fish Chowder, I, . 10 Mock-Venison, 14 Fish Chowder, II, 10 Baked Beef, IS Fish Cakes, 10 Beef Croquettes, . 15 Meat Chowder, 15 MEATS. Cold Meats Warmed, 15 Hash, 16 Beef Steak and Kidney Pie, Roast Beef and Yorkshire Pudding, Beef a la Mode, . Beef Stew, Roast Veal, POULTRY AND GAME. I Chicken Boiled Without Water, . 1 Barbecued Chicken, CONTENTS. IX P.-^GE- PAGE Chicken Pie, .... 17! Chili Sauce, III, . . . .22 Pressed Chicken, . 18; Spanish Sauce, 22 Chicken Pudding, 18 Queen of Ode Sauce, 22 Boned Chicken, iS Green Tomato Sauce, 23 Roast Turkey, '9 Sauce HoUandaise, 23 Oyster Dressing, . 19 Sauce Tartare, 23 Roast Wild Fowl, 19 Giblet Gravy, 23 Broiled Quail, 20 Roast Meat Gravy, 24 Mock Duck, 20 Turkey Hash, 20 CATSUPS AND PICKLES. SAUCES AND GRAVIES. Cold Tomato Catsup, . . -25 Tomato Catsup, I, 25 Drawn Butter, .... 21 Tomato Catsup, II, 25 Egg Sauce for Fish, 21 Green Tomato Soy, 25 Cranberry Sauce, 21 Chow-Chow, I, 26 Mint Sauce, 21 Chow-Chow, II, . 26 Chili Sauce, I, 21 Piccalilli, I, 26 Chili Sauce, II, . 22 Piccalilli, II, 36 X CONTENTS. PAGE PAGE Home-Made Pickles, . -27 Potato Salad, I, . 32 French Pickles, 27 Potato Salad, II, . ■ 32 Curry Pickles, 27 Cardinal Salad, ■ 32 Pickled Onions, . 28 Potato and Beet Salad, 32 Pickled Cabbage, . 28 Salad Dressing, I, ■ 33 Pickled Peaches, . 28 Salad Dressing, II, ■ 33 Sweet Pickled Grapes, 28 French Salad Dressing, . ■ 33 Pickled Currants, 29 Lettuce Dressing, ■ 34 Pickled Eggs, 29 The Chef's Dressing, • 34 Spiced Peaches, . 39 Mayonnaise Dressing, • 34 Spiced Grapes, 29 Spiced Currants, . 29 VEGETABLES. French Mustard, . .^0 Potato Puff, • 35 SALADS. Potatoes Creamed, ■ 35 Potatoes on Half Shell, . ■ 35 Chicken Salad, . . . . 31 Potato Tymbals, . • 35 Turkey or Chicken Salad, . -31 Potato Cakes, • 36 Lobster Salad, 31 Asparagus, . 36 Carrots With Cream Sauce, Green Corn, Baked Stuffed Tomatoes, Boiled String Beans, Preserved String Beans, Egg Plant, Scalloped Cabbage, Cream Cabbage, Boiled Greens or Sprouts, New England Baked Beans, Spaghetti with Italian Sauce, Macaroni and Cheese, Rice Croquettes, . Noodles, . EGGS. Omelette, I, Omelette, II, CONTENTS. xi PAGE P.^GE . 36 Omelette, III, . . .41 36 Omelette, IV, 41 37 Ham Omelette, 42 37 Marguerites, 42 37 Stuffed Eggs, 42 38 Crumbed Eggs, 42 38 Poached Eggs, 43 38 Scrambled Eggs, 43 38 Baked Eggs, 43 39 Egg Vermicelli, 43 39 Egg Toast, 44 39 40 Egg Nests, 44 40 BREAD, BISCUIT, &c. Wheat Bread, I, . . . . .45 . 41 Wheat Bread, II, . . .45 41 Graham Bread, I, 46 xn CONTENTS. PAGE MUFFINvS, WAFFLES, ETC Graham Bread, II, . . .46 Boston Brown Bread, I, . . 46 PAGE Boston Brown Bread, II, 46 Muffins, I, . . Ki Boston Brown Bread, III, 47 Muffins, II, . 51 Boston Brown Bread, IV, 47 Muffins, III, 51 Biscuit, I, . 47 Golden Muffins, . 51 Biscuit, II, 47 Graham Muffins, 51 Drop Biscuit, 47 Corn Muffins, I, 51 Raised Biscuit, I, 47 Corn Muffins, II, 52 Raised Biscuit, II, 48 Waffles, 52 Fried Biscuit, 48 Raised Waffles, 52 Breakfast Rolls, . 48 Gems, 52 Graham Biscuit, . 48 Breakfast Gems, 52 Buns, I, 48 Graham Gems, 53 Buns, II, . 48 Butter Cups, 53 Johnny Cake, I, . 49 Puffs, 53 Johnny Cake, II, . 5° Lunch Puffet, 53 Johnny Cake, III, 50 Buttermilk Pancakes, 53 Rusk, 50 Green Corn Griddle Cakes, 53 CONTENTS. Swiss Fondu of Cheese, Sally Lunn, Cheese Straws, Cracker Rare-Bit, . PIES. Plain Pie Crust, Pie Crust, Half Puff Paste for Fruit Cream Pie, Custard Pie, Apple Pie, . Orange Pie, Lemon Meringue Pie, I, Lemon Meringue Pie, II, Lemon Pie, I, Lemon Pie, II, Lemon Pie, III, Pies, PAGE I ■ S3! ■ 54\ ■ 54; • 54I Pumpkin Pie, Pumpkin Pie Without Eggs, Raisin Pie, Banbury Turnovers, Grandma's Mince-Meat, . PUDDINGS AND SAUCES. Plum Pudding, John Bull's Own, Plum Pudding, Queen of Plum Puddings, 56 (English Plum Puding, 56 Eureka Fruit Pudding, 56 I Christmas Plum Pudding, 56 1 Taylor Pudding, 56 i Boiled Apple Pudding, 57 > Apple Dumpling, 57 I Cable Pudding, 57 j Apple Tapioca, P.\GE • 57 ■ 57 . 58 • 58 58 59 59 59 60 60 61 61 61 62 62 62 XIV CONTENTS. PAGE PAGE Orange Pudding, . . . . .62 Queen of Baked Puddings, . 66 Orange Souffle, 63 Bread Pudding, I, . 67 Pine-apple Tapioca, 63 Bread Pudding, II, . 67 French Tapioca Pudding, 63 Cracker Pudding, . 67 Banana Pudding, . 63 Indian Pudding, I, . 67 Fig Pudding, I, 63 Indian Pudding, II, . 67 Fig Pudding, II, . 64 Snow Pudding, 68 Fig Pudding, III, . 64 Peggy's Pudding, 68 Blackberry Mush, 64 Chocolate Pudding, I, . 68 Green Corn Pudding, I, . 64 Chocolate Pudding, II, 69 Green Corn Pudding, II, . 64 Raisin Puffs, 69 Rice Pudding Without Eggs, 6s Lemon Sauce, I, 69 Cream Rice Pudding, 6s Lemon Sauce, II, . 69 St. Nicholas Pudding, 6S Lemom Sauce, III, ■ 70 Boiled Flour Pudding, 65 Strawberry vSauce, 70 Entire Wheat Pudding, 6S Quick Baked Pudding, 66 FRITTERS. Prune Pudding, 66 Cottage Pudding, . 66 Cream Fritters, . 71 Apple Fritters, I, . Apple Fritters, II, . Banana Fritters, Corn Fritters, Green Corn Fritters, Oyster Fritters, Clam Fritters, Parsnip Fritters CAKES. Nut Cake, I, Nut Cake, II, Nut Cake, III, Hickory Nut Cake, English Walnut Cake, Fruit Cake, I, Fruit Cake, II, Fruit Cake, III. CONTENTS. XV P.4GE PAGl- . 71 Fruit Cake, IV, , 74 . 71 Wedding Cake, 74 . 71 White Fruit Cake, 75 . 71 Nut Fruit Cake, 75 72 Pound Cake, 75 . 72 Mock Pound Cake, 75 ■ 72 Orange Cake, . 72 Currant Cake, 76 Whortleberry Cake. 76 Dried Apple Cake, 76 Bread Cake, 76 ■ 73 Coffee Calce, 76 • 73 Pork Cake, . . 76 • 73 One Egg Cake, 77 ■ 73 Cheap Sponge Cake, • 77 ■ 73 Sponge Cake, I, ■ - 77 ■ 74 Sponge Cake, II, . • 77 ■ 74 Martha Washington Cake, ■ /8 ■ 74 Geo. Washington Cake, • 78 CONTENTS. Washington Cake, Union Cake, Angel Food, Angel Cake, Delicate Cake, I, Delicate Cake, II, Belle Cake, . Silver Cake, Sunshine Cake, Piccolomini Cake, Feather Cake, Dutchess Cake, LAYER CAKES. Chocolate Ice Cream Cake, Ice Cream Cake, Lemon Cake, I, Lemon Cake, II, PAGE 78 78 78 79 79 79 79 79 80 80 80 80 80 j Orange Cake, Chocolate Cake, I, . / Chocolate Cake, II, Date Cake, Walnut Cake, Cocoanut Cake, I, Cocoanut Cake, II, Almond Cake, Tutti-Frutti Cake, Fred's Favorite, Gold Cake, Moire Ribbon Cake, Ribbon Cake, Cream Cake, Boston Cream Cake, Charlotte Russe Cake, Strawberry Short Cake, I, Strawberry Short Cake, II Pine-apple Short Cake, PAGE 81 82 82 82 82 83 83 S3 83 84 84 84 85 85 85 85 86 86 86 Charlotte Pol-maise, Cream Icing, Boiled Icing, SMALL (JAKES. Jumbles, I, Jumbles, II, Sugar Jumbles, . French Jumbles, . Cookies, Plain Cookies, Rich Sugar Cookies, Chocolate Cookies, Cream Puffs, I, Cream Puffs, II, . Cocoanut Drops, . Qocoanut Puffs, CONTENTS. XVll PAGE PAGE . 86 Betsy's Kisses, 89 • ^A Lady Fingers, . 90 ■ 87 Crullers, I, ■ 9° Crullers, II, • 90 Crullers, III, ■ 90 Doughnuts, ■ 9° «7 87 MOLASSES CAKES. J Aunt Caddie's Molasses Cake, 88 } Molasses Cake, 88 (Soft Molasses Cake, 88 ( Molasses Ginger Cake, 88 i Ginger Snaps, I, . 1 Ginger Snaps, II, 89 (Ginger Cookies, . I Norton Hill Cookies, 89 (Soft Gingerbread, 90 91 91 91 91 91 91 92 92 CONTENTS. CUvSTARDvS AND CREAMS. Floating Island, Apple Snow, I, Apple Snow, II, Painted Apples, Apple Souffle, Compote of Apple Moonshine, Snow Balls, Tapioca Meringue Custard Souffle, Rice Pyramids, Bohemian Cream Spanish Cream, Coffee Cream, Tapioca Cream, Charlotte Russe, Ice Cream, and Cream PAGE ; White Ice Cream, . . . -97 PAGE ^ Strawberry Ice Cream, . . . -97 93 ; Banana Ice Cream, . . . -97 93 1 Frozen Fruit Custard, . . . .98 93 93 1 JELLIES, CANNED FRUITS, ETC. 94 94 (Table for Preparing Fruits for Preserving, . 99 94 Amount of Sugar to a Quart Jar of Fruit, . 99 94 Tutti Frutti Jelly, I, . . .100 95 Tutti Frutti Jelly, II, . . ■• . .100 95 I Lemon Jelly, ..... 100 95 I Coffee Jelly, ..... 100 95 Apples in Jelly, . . . . . roi 96 (Cider Jelly, ..... loi 96 (Crab Apple Jelly, .... loi 96 J Quince Jelly, ..... loi 96 Currant Jelly, . . : . . 102 97 ) Orange Marmalade, .... 102 CONTENTS. Lemon Marmalade, Mixed Marmalade, Canned Peaches, . Canned Peaches or Pears, Canned Pine-apple Without Boilint Canned Cherries, . Canned Quinces or Plums, Canned Tomatoes, CANDIES. Cream Candy, Peanut Candy, Peppermint Creams, Cream Walniits, . Marsh-mallow Drops, Chocolate Caramel, I, Chocolate Caramel, II, PAGE I02 S I02 / i°3 '03 1031 103! 104 104 Molasses Taffy, . Molasses Cocoanut, THE SICK ROOM. i°5 i°5 i°S 105 j 106 106 I, 106 1 Beef Broth, Beef Tea, . Oysters on Toast, Broiled Oysters, . Broiled Sweetbreads, Broiled Squabs, Stewed Pigeon, . Rennet Custard, Graham Brewis, . Panada, Buttermilk, Round Cream Toast, Toast Water, Rice Water, PAGE . 106 . 106 107 107 107 107 107 108 ro8 108 loS loS 108 109 109 109 CONTENTS. Raspberry Shrub, Cough Remedy, Cough Syrup, Flaxseed Tea, Mustard Plaster, Bread Poultice, Flaxseed Poultice PAGE ) 109 Charcoal Poultice, 109 ( 1 10 i 1 10 1 Materials, 1 10 1 Methods, 1 10 j Miscellaneous, no) Memoranda, HINTS. page . 1 10 1 1 1 I 12 114 "5 Soups. Stock. — All meat and bones for soup must be put on in cold water, and allowed to boil slowly several hours. Strain the liquor and set it aside until the next day, when every particle of fat can be removed from the top. Send all soups to the table very hot. Hot Bouillon. — One pound of round of beef per- fectly free from fat, three pints of cold water, four whole peppers, two cloves, one onion, half of a medium sized carrot, half of a small turnip, half a teaspoon of celery seed. Cook all day in a porcelain saucepan, adding the vegetables and the spice the last half of the time. Strain while hot through a piece of cheese cloth. When cold remove every particle of fat, and pour off carefully all but the ; sediment. Color slightly with a little burned sugar. I To be heated the last moment and served in cups, !with a thin slice of lemon in each cup. Mrs. W. Vegetable Soup. — Boil four pounds of lean beef in three quarts of water, for three or four hours. In another pan boil your vegetables. Chop together very finely two carrots, two turnips, half a head of cabbage, an onion, and two or three stalks of celery ; add half a cup of rice or barley; boil until tender. Strain the stock into the pot with the vegetables. Boil all together for half an hour and season to taste. Mrs. G. E. Dinsmore. P Otato Soup. — Boil four large potatoes until nearly done, pour off the water and add one quart of hot COOKS IN CLOVER. water. Then boil again until thoroughly dissolved, adding fresh boiling water as it boils away. When done, run it through the colander, adding three- fourths of a cup of hot cream, a large tablespoon of finely cut parsley, salt and pepper to taste. Bring | it to boiling and serve. Mrs. Fannie Marsellus. Cream of Tomato Soup. — To one can of toma- \ toes add one pint of boiling water and let it boill thoroughly ; thicken with corn starch, strain and ! season. Heat one quart of milk in another vessel! and add a little soda. When ready to serve, add i the milk to the prepared tomatoes. Aliss L. M. Garrison. Tomato Soup. — Boil the contents of one can of j tomatoes in a sauce pan with three pints of boiling water and one onion, three-quarters of an hour. Rub two ounces of butter into the same quantity j of flour. Add one tablespoon of sugar, one of salt. one-third of a teaspoon of cayenne pepper; when the tomatoes are boiled, strain, and mix with the other ingredients, a little at a time, stirring briskly until thoroughly mixed and very smooth. Let it boil ten minutes. When ready to serve, add half a pint of heated milk, and toasted bread cut in small dices. Mrs. Jos. Holds-worth. Clam Soup, I. — Four strings of clams chopped; boil in three pints of water half an hour. Strain through a colander, add three pints of milk, boil five minutes, add the yelks of three eggs well beaten, butter and salt to taste. Chop parsley and roll crackers; put in the tureen and pour the soup over. Mrs. H. P. Doretnus. Clam Soup, II. — Twenty-five clams chopped fine; three cjuarts of water; one onion chopped; one pint of milk. Boil half an hour, thicken with two table- spoons of corn starch and a piece of butter the size of an egg. Beat three eggs in the tureen and pour the broth boiling hot over them. Miss S. E. Brotvn. Clam Soup,' III. — Twenty-five clams, two quarts of water, two tablespoons of flour, a small lump of butter, pepper and salt; boil fifteen minutes. When ready to serve, beat the yelks of two eggs with half a pint of milk, and add to the soup but do not let it boil again, Mrs. R. A. T. Celery Soup. — Heat one quart of beef stock, and thicken with a little flour mixed with water ; cut one bunch of celery in small pieces and boil them in the soup half an hour, or until tender; then add one cup of cream or milk, salt and pepper to taste. Boil up once and serve. Mrs. D. C. Cimidrey. Mock-Turtle Soup. — Cut in half a calf's head with the skin on and clean it well ; then half boil it, take all the meat off in square bits, break the bones of the head, and boil them in some veal and beef broth to add to the richness. Fry some shal- lot in butter, and dredge in flour enough to thicken the gravy; stir this into the browning, and give it one or two boils. Skim it carefully, and then put in the head. About ten minutes before you serve, put in some basil, tarragon, chives, parsley, cay- enne pepper and salt to your taste ; also two spoons of mushroom catsup and one of soy. Squeeze the juice of a lemon into the tureen, and pour the soup upon it. Mrs. J. Duckworth. Clear Soup. — Five pounds of beef cut from lower part of the round ; five quarts of cold water. Let it come to a boil slowly, strain and put away to cool. In the morning skim off the fat, and be careful not to pour sediment in the soup pot. Add one onion, one stock of celery, two sage leaves, two sprigs of COOKS IN CLOVER. parsley, six whole cloves. Boil gently twenty min- i utes, and strain ; salt and pepper to taste. For a | richer soup, pour the sediment in the soup pot) and use the whites of two eggs. Miss Anna Hesse. \ \ \ Pea Soup. — Two cups of split peas, cooked soft \ and mashed through a wire sieve ; season with plenty i of butter, salt and pepper. Add water to make the desired consistency, and serve with cubes of bread toasted in the oven. Clifton. \ Oyster Soup, I. — Two quarts of good mutton broth, six dozen oysters, two ounces of butter, a J quarter of a pint of cream, one ounce of flour, salt, \ cayenne pepper and maize to taste. Scald the oys- ters in their own liquor, then add it well strained to \ the broth, thicken with the butter and flour, and \ simmer for a quarter of an hour. Put in the oysters, \ cream and seasoning ; stir well, but do not let it boil Serve very hot. Mrs. Wm. Bi/ri^ess. Oyster Soup, II. — Put into a saucepan one quart of milk, butter, salt and pepper to taste. While the milk is coming to a boil, drain the liquor from one hundred medium sized oysters into another sauce- pan; add a scant pint of water, being sure to skim while boiling. Let the liquor boil about five min- utes, then drop in the 03'sters ; let all boil a few min- utes, until the oysters are plump and of a light color. Pour the milk into the saucepan containing the oysters, mix well, and turn into a heated tureen. Serve immediately. Mrs. J. H. Whitehead. Black Bean Soup. — Soak one quart of beans twen- ty-four hours. Take the remains of a roast of beef as free from fat as possible, or two pounds of beef and one of salt pork, — this is better than the ribs; boil together in a large pot, in six or eight quarts of water, first adding an onion cut up fine. Boil beans and all for five hours, mash and strain ; flavor with a bunch of herbs, pepper and salt to taste ; add half a pint of wine to a tureen of soup. Serve very hot, after adding hard boiled eggs chopped, and slices of lemon. Mrs. H. Gumbo Soup. — Cut up gumbo or okra in cold water; boil half an hour. Boil a knuckle of veal three hours. Pick out the meat of six crabs ; add corn, tomatoes and an onion; then add the gumbo, strain the stock of the veal and mix together. Sea- son to taste. B. K. — B'dway, N'. Y. Turkey Soup. — Put the bones and pieces of a cold turkey into about three quarts of water. If you have turkey gravy, or the remnants of chicken, add them also, and boil two hours or more. Skim out the meat and bones, and set the water aside in a cool place till the next day. Then take all the fat from the top ; take the bones and pieces of skin out from the meat and return it to the liquor. If some of the dressing has been left, put that in also. and boil all together a few minutes. If more sea- soning is needed, add it to suit your taste. ***. Julienne Soup. — Cover a soup bone with some meat on it, with two quarts of water, half an onion and a little salt. Let it stand half an hour and then bring it slowly to boiling. Simmer several hours, strain and set away to cool. There should be about one and a half pints when strained. Boiling water may be added while cooking, if it boils away. A short time before serving remove all fat, put the stock on the fire and add half a pint of mixed vege- tables, which have been previously cooked in salted water, strained, and cut in uniform dice shape. Season, boil up and serve. Mrs. A. Consomme Soup. — Heat gradually the soup bone with three pints of cold water. When it first boils, take off every particle of scum, and add a slice of onion, a clove, and a little salt and pepper. Sim- COOKS IN CLOVER. mer slowly five or six hours; then strain, cool, and take off every bit of grease. Half an hour before serving, heat to a boiling point, and add a few sticks of macaroni broken in inch lengths, and previously boiled tender in salted water. The amount of water should be reduced to about one quart. Ox-Tail Soup.— Take two tails, divide them at the joints, and soak them in warm water. Put them into cold water in a gallon pot or stew pan. Skim off the froth carefully. When the meat is boiled I to shreds, take out the bones and add a chopped I onion and carrot. Use spices and sweet herbs, if you 1 prefer. Thicken with browned flour. Boil three 1 or four hours. * * *. Brown Soup. — Make stock of beef; add carrot, turnip, onion, and a small quantity of cinnamon and mace. Strain off, add force-meat balls of sau- sage and small blocks of pork fried. Thicken with flour. B. K. Fish. Boiled Fresh Fish.— Clean and wash the fish | dripping pan ; sprinkle with salt and pepper inside thoroughly, wipe dry and tie in a cloth kept solely and out. Make a dressing of bread crumbs ; season for the purpose. Plunge the fish into a pot of boil- with salt, pepper and a piece of butter the size of a ing water that has been first salted sufficiently. Re- walnut. A little thyme makes it very nice. Fill move carefully from the kettle when done, and serve the fish with the dressing, and bake about half an with egg sauce or plain drawn butter. Mrs. F. M. \ hour. Mrs. L. W. Broiled White Fish.— Wash quickly in cold water, and wipe dry. Rub the bars of a double broiler lightly with butter, and place the fish in it. Dredge with salt, pepper and flour. Place over a clear but not fierce fire, having the inside turned to the fire first. Watch carefully ; and turn often to prevent burning. Mrs. O. F. Baked Halibut. — Lay slices of halibut about an inch thick in salt and water for half an hour. Chop one large onion very fine and put on the bottom of the baking-pan. Lay the fish on the onion, and sprinkle pepper and salt over the top; put pieces 'of butter on the fish, and add half a cup of vinegar. Bake until light brown. Mrs. G. E. Dinsmore. Baked Blue Fish. —Place the fish in a well-greased Fried Codfish— Sprinkle a slice of fish with salt COOKS IN CLOVER. and pepper, dredge with rolled cracker, and spread a beaten egg over it. Put in boiling fat and fry 1 brown. Mrs. A/. A. Howarfh. Hot Salmon. — Heat thoroughly a can of salmon in a pot of boiling water; open with a can opener, and allow the oil to drip entirely out. Dish, and serve with sauce: | Butter Sauce:— One cup of milk heated to a boil and i thickened with a tablespoon of corn starch pre- viously wet with cold water, one large tablespoon of best butter, one egg beaten light, juice of half a lemon, mace and cayenne pepper to taste. Add the egg to the thickened milk and butter, and, just be- fore pouring it over the salmon, put in the lemon juice. Mrs. J. Hemioii. lay each oyster on a slice of bacon, crosswise. Fold the bacon over them and pin with wooden toothpicks. Put them in a frying pan with a little lard, and fry until crisp. Serve hot on toast. ***. Scalloped Oysters. — Drain the oysters, place a layer of rolled crackers in the bottom of a buttered pudding dish, then a layer of oysters; sprinkle with pepper and salt, and small bits of butter ; moisten well with a little of the liquor mixed with milk, then a layer of crackers, then oysters and so on until the dish is full, having crackers on top. Beat an egg in a little milk and pour over the whole. Sprinkle with small bits of butter, cover and bake three-quart- ers of an hour ; remove the cover, and brown the top before sending to the table. Mrs. S. J. Post. Little Pigs in Blankets.— Take twelve large oys- Creamed Oysters.— Make one cup of thick cream ters ; wipe dry and roll in rolled cracked crumbs, sauce, season with salt, pepper and celery-salt. Have twelve slices of bacon cut as thin as possible; j Wash one pint of oysters and parboil till plump. Skim carefully, drain and add them to the sauce. } Serve on toast, or with bread crumbs browned in \ butter and sprinkled over them. Afrs. H. H. Copeland. \ Oysters a la Sturtevant. — Place two dozen large oysters in a saucepan with their own liquid ; let them come to a boil ; then strain the oysters, saving the J liquid; put about one tablespoon of butter and two of flour in a saucepan, heat and work smooth; add the oyster liquid and let it boil for about five min- \ utes, stirring all the while;addthejuiceof one lemon! and the yelks of two eggs well beaten, one heaping- tablespoon of parsley minced fine, pepper, salt, and lastly the oysters. Serve on buttered toast. Mrs. Chas. B. Reynolds. Oyster Patties. — A heaping teaspoon of butter; a large tablespoon of lard; one-fourth of a teaspoon of baking powder; three tablespoons of iced water; flour enough to roll thin. Line small round, deep tins with this crust, cut covers to fit the tops, and put on a flat tin, with an opening in the center of each, so they will not get out of shape ; bake all to a light brown. Boil half a pint of oysters in three tablespoons of their licjuid, with a small bit of but- ter, a pinch of salt, and a little white and red pep- per. Thicken with a heaping teaspoon of flour blended in a little water. Put each shell on a hot plate, fill with 0}-sters, put on the cover, and serve as hot as possible. This quantity will make four patties. ***. Pickled Oysters. — The liquid from one hundred oysters; half that amount of vinegar; one table- spoon each of whole black pepper and allspice. Boil the juice, vinegar and spices together about ten minutes, then drop the oysters in and let them boil up; take the oysters out, and allow the liquor to cool before pouring it over them. Mrs. A. C. Hascy. COOKS IN CLOVER. Fish Chowder, I. — Two pounds o£ codfish; one- half pound of salt pork ; two onions. Cut the pork into small pieces, fry it till quite brown, add the onions cut small, and fry them till well cooked; then add the fish cut in large pieces, and two quarts of water ; cook twenty minutes after it boils. Make a thickening of two tablespoons of flour, one tea- spoon of salt and a little pepper, made into the con- sistency of cream with milk. Add to the chowder and bail ten minutes, stirring it often to prevent burning. Mrs. V. Hussey. Fish Chowder, II. — For a fish weighing six pounds, take five good sized potatoes and a quarter of a pound of salt pork. Fry the pork brown with- out scorching, and put it in the bottom of a kettle; slice the potatoes, and cut the fish in small pieces; put potatoes and fish in alternate layers; dredge in a little flour, salt, and pepper; pour over this three quarts of cold water, and boil gently half an hour; soak six crackers two or three minutes in cold water, and put them in the chowder. When it has cooked twenty minutes, add about a pint of milk, and butter the size of an &%%, about five minutes before serving. An onion improves the chowder for those who fancy the flavor. Mrs. K. C. Atuiood. Fish Cakes. — Put in a pot on the back of the ssove, two pounds of salt codfish with enough water to cover it, and let it soak for at least three or four hours ; then remove the fish and pick it up fine. Peel two quarts of potatoes, and put them on to cook in boiling water ; sprinkle the fish over the potatoes and boil for half and hour. When done, take up in J a pan, break two eggs over it, and mix and mash j thoroughly. Make up in flat cakes, and fry in hot { lard until very brown. Afrs. G. I. Chapman. Meats. Beef Steak and Kidney Pie. — Two poimds of rump steak ; two kidneys ; seasoning to taste of salt and pepper ; any nice plain crust. Procure tender steak and pound it well. Divide into small pieces, and cut each kidney into eigljt pieces. Line a dish with pastry, leaving a small piece to overlap the edges. Then cover the bottom with a portion of the steak and a few pieces of kidney ; season with salt and pepper, and sprinkle very lightly with flour; then another layer of steak and kidney, and so on till the dish is full. Now pour in sufficient water to come within two inches of the top of the basin. Moisten the edges of the crust, cover the pie over, press the two crusts together so the gravy may not escape, and turn up the over-hanging paste. Wring out a cloth in hot water, flour it, tie up the pie, put it into boiling water, and boil for four hours. Replenish the water, always keeping the dish covered and boiling all the time. When ready, cut a round place in the top of the crust to prevent bursting. Mrs. A. R. Burgess. Roast Beef and Yorkshire Pudding.— Set a piece of beef to roast on a grating laid over a drip- ping pan. About half an hour before the meat is done, pour the pudding into the pan, and let the drippings fall upon the pudding. When both are done, cut the pudding into squares and lay around the meat when dished. Do not have much fat in the dripping pan when you are ready to pour the pudding in. Pudding: — One pint of milk ; four eggs, yelks and COOKS IN CLOVER. whites beaten separately ; one teaspoon of salt ; two ' cups of flour. It should be a yellow brown when done. Mrs. O. W. Fouder. Beef a la Mode. — Soak six pounds of round beef in vinegar or claret wine over night. Prepare and ! parboil one turnip and one carrot. Take the beef out ! of the vinegar or wine, and tie up tightly with cord. Cut deep gashes in both sides ; into each gash insert pieces of carrots and turnips, and onions chopped fine, also a little bread dressing — as for poultry, well seasoned with pepper and salt ; also insert in alter- nate gashes a small piece of corned pork. Spice with whole cloves, sweet marjoram and thyme. Boil slowly and steadily for four hours in a porcelain kettle in a quart of water, with a thin slice of corned pork and any of the above vegetables that may be left over, turning the beef in the pot occasionally. Brown as a pot roast. When taken out, make gravy of the liquor in the pot. Mrs. A. C. H. Beef Stew. — Three or four pounds of good beef steak cut from the round, all fat trimmed off, and the meat cut in half-inch pieces; cover well with water; add salt, pepper and Worcestershire sauce to suit the taste ; let all simmer slowly. Cut two carrots and three stalks of celery into small pieces and add to the meat; in an hour and a half add four potatoes, cut small. Cook all slowly, covered, un- til just before serving; remove meat when ready to serve, and thicken gravy with browned flour ; pour over the meat and serve. Mrs. L. M. L. Roast Veal. — Take a loin of veal, make a dress- ing as for roast turkey, fill the flap with dressing and secure firmly on the loin. Rub the veal with salt, pepper and butter; put in a pan with a little water. While roasting, baste frequently and let it cook until thoroughly done, allowing two hours for a roast weighing from six to eight pounds. When done, remove the threads before sending 13 to the table ; thicken the gravy with a little flour. Mrs. G. I. Chapman. Bewitched Veal.^Two pounds of veal cutlets, three slices of salt pork, three slices of bread, three eggs, seasoning to taste. Chop the veal and pork fine, crumb the bread, mix well together, and add the eggs. Make the whole quite soft with milk. Bake one hour in a buttered dish. Serve cold. Miss Louise Webb. Veal Cutlets. — Mix bread crumbs with the beaten yelks of two eggs ; dip the cutlets into melted but- ter, then into the &%%. Fry in hot lard to a light brown. Thicken the gravy with butter and browned flour. Mrs. J. R. Morris. Veal Cheese. —Use equal quantities of sliced boiled veal and tongue; pound each separately iu a mortar, adding butter as you do so. Mix in a stone jar pressed in hard, and pour on covered in a dry place, tea. melted butter. Keep it To be sliced for lunch or Mrs. A. C. H. ' Roast Pork. — Take a nice leg of pork, have the bone removed and fill the cavity with the following I dressing : Boil six good sized onions ; when tender, ') drain and chop ; add to them an equal quantity of '! bread crumbs, a teaspoon of dried and rolled l^not \powdcred) sage; all mixed with two eggs. Have the J skin of the pork scored, put into a baking pan with- ; out water, and set in a hot oven. Allow twenty-five 5 minutes for each pound, basting frequently. Serve hot with apple sauce. Brooklyn. Pork Chops. — Dip shoulder chops in two well beaten eggs; roll in cracker or dried bread crumbs; fry until well done, in drippings. U. Kidney Stew. — Cut one beef kidney in small M COOKS IN CLOVER. pieces and let it stand in salt water for one hour ; then > put butter the size of an egg in a saucepan, put the kidney in and cook one hour ; then add half a pint of water, one small onion, a little chopped parsley and thyme ; salt and pepper to taste ; cover again and cook half an hour; thicken and serve very hot. Mrs. S. A. Johnson. Fried Sweetbreads. — Parboil the sweetbreads fifteen minutes; split them in half, season with salt, pepper and a sprinkle of nutmeg; melt in a frying pan three ounces of butter, lay the sweetbreads in and fry until they are a light brown ; when done thicken the butter with browned flour, add two tea- spoons of burnt sugar and a little hot water; boil up, pour over the sweetbreads, and serve. Mrs. P. Pickwickian Chops. — Boil half a can of best tomatoes, strain them, add a small tablespoon of salt, and a large tablespoon of butter ; pepper well ; when boiling, thicken with a tablespoon of corn- starch, dissolved in a little water; stir constantly; as soon as it boils up, remove to the back of the range. Broil quickly one pound of choice rib lamb chops, turning often, and drop from the broiler into the tomato sauce, which must be kept boiling hot; remove to a deep platter; pour the sauce over and I around the chops. Serve. *. Mock-Venison. — Cut a nice piece of corned beef in thin slices, and soak three or four hours in tepid water, changing the water often. When sufficiently freshened, drain, wipe dry, put on a hot gridiron and broil quickly, turning often, only enough to be fully heated through. Make a gravy of drawn buttey, add a little pepper and salt; chop fine the yelk of a hard boiled egg and, if agreeable, a little boiled onion, and pour over it; or simply butter, pepper and a little salt, as for beefsteak. *. IS Baked Beef.— Slices of cold roast beef, salt and pepper to taste, one sliced onion and one teaspoon of minced savory herbs, twelve tablespoons of gravy or sauce of any kind, and mashed potatoes. Butter the sides of a deep dish, and spread mashed pota- toes over the bottom. On this, place layers of beef in thin slices well seasoned with pepper and salt and a very little onion and herbs, which should be previously fried a nice brown; then add another layer of mashed potatoes and beef, and other ingre- dients as before ; pour in the gravy or sauce, cover the whole with another layer of potatoes, and bake for half an hour. Mrs. A. R. Burgess. Beef Croquettes. — To every pint of chopped meat — roasted being preferabie^use a half pint of milk or cream, a tablespoon of butter and two of flour. Chop the meat as fine as sausage meat and season with salt and pepper, a dozen drops of onion juice, a little chopped parsley, and a slight sprink- ling of nutmeg or mace. Boil the milk, add butter and flour, blended to the consistency of paste, and stir into the boiling milk, adding a half teaspoon of salt. Let this boil until it is quite thiok ; put the meat into the mixture, mix thoroughly and set aside to get cold. Mould into small rolls, dip into &%%, and bread or cracker crumbs. Fry in boiling lard, Mrs. P. Meat Chowder. — Twc pounds of meat ; one large onion ; one dozen potatoes. Chop fine, add one can of tomatoes, four crackers, salt, pepper and thyme to the taste; then add water and boil half an hour. I A good way to use cold meats. Mrs. Richard ]'reeland. Cold Meats Warmed. — Chop up the meat fine, and add salt, pepper, a little onion and chopped tomato. Fill a pudding dish one-third full; cover it over with boiled mashed potatoes ; lay i6 COOKS IN CLOVF.R. pieces of butter on the top, and bake half an hour. Mrs. H. Hash. — Rid cold corned or roast beef of fat, skin and gristle, and mince it in a wooden tra)', not allowing the pieces to be larger than an eighth of an inch square. With two cups of this, mix a cup of cold potatoes chopped. Season well with pepper and salt, if the beef be fresh; if corned, use the salt sparingly. Set a frying-pan on the stove with a I cup of beef gravy in it, from which you have skimmed all the fat; clear soup or beef drippings ' will do if you have no gravy. When the gravy be- comes thoroughly heated, add a small half-teaspoon of made mustard, then put in the meat and potato, and stir to prevent sticking. Let this boil rapidly for about five minutes or until it thickens, but do not let it get stiff. Heap on a hot dish, and eat from hot plates. This can be served on toast if desired. Poultry and Game. Chicken Boiled Without Water. — Having cut up a chicken into convenient pieces, season with ( pepper and salt, and put it into a pot which can be| tightly covered. Let it simmer for about two \ hours, (care being taken to heat gradually at first), i When done, stir together one tablespoon each of J flour and butter, and add half a cup of rich milk;\ let it boil up and it will be ready to serve. \ Mrs. Guild Copeland. } Barbecued Chicken. — Split down the back as for broiling and lay breast upward in a baking pan. Season with salt and pepper, lay thin slices of fat pork over the breast, put a lump of butter and a cup of hot water in the pan, and bake in a hot oven. Before it is quite done, have some biscuit dough rolled to about half an inch in thickness, cut in strips, and lay across each way forming bars; bake quickly. Take up without breaking the crust. Thicken the gravy in the pan, add more butter, and sendtothe table with the chicken. Afrs. G. C. Chicken Pie. — Joint a fowl, wash and place in two quarts of boiling water — no salt. Let it boil tender, removing all scum. There should be a quart of water when the fowl is done. Cut and scrape all meat from the bones, cut the meat in small pieces, put it back into the gravy, add salt and pepper, thicken with two tablespoons of flour, and butter the size of an egg. Let all boil two or three minutes. Put the chicken in pastry, pour enough gravy over to moisten well, put on top crust and bake in a moderate oven COOKS IX CLOVER. until golden brown. Heat the remaining gravy and ] serve a little over the pie. Af. C. P. Pressed Chicken. — Cut a chicken in small pieces, lay in a sauce pan and just cover with cold water. Cook slowly until very tender, taking off the scum as it rises. Remove all the bones and pick — not chop — the meat in small pieces. Season with salt, pepper, sweet herbs, and if the chicken is not too fat, add a tablespoon of butter. Mix with the gravy and put into a mould, well buttered. Set in a cool place for twelve hours, or until perfectly firm. Cut in slices for the table. It is better to make it the day before it is wanted for use. Mrs. G. F. Smith. Chicken Pudding. — The fowl should be young and tender, and divided at every joint; s-eason with pepper, salt, and a lump of butter the size of an egg, to each chicken. Stew slowly half an hour or until tender. Take them out on a hot dish, setting aside some of the liquor for gravy. Make a batter of one quart of milk, three cups of flour, three tablespoons of melted butter, one-half teaspoon of soda, one of cream-tartar, four well beaten eggs, and a little salt. Put a layer of chicken in the bottom of the dish and pour some batter over it, then the re- mainder of the chicken and the rest of the batter. The batter must form the crust. Bake in a moder- ate oven. Beat up an e^%^ and stir into the gravy that was set aside; thicken with rice or wheat flour. Mrs. O. W. Fowler. Boned Chicken. — Boil one large chicken, cover- ing it entirely with water; boil until the meat falls from the bones ; put it on a dish to cool, leaving the bones to boil about twenty minutes longer; strain the liquid and let it cool. When cold, cut the chicken into small pieces, take the fat from the jelly, warm the jelly, season to taste with salt and POULTRY AND GAME. 19 pepper, and add a small tablespoon of gelatine, previously dissolved in a teacup of cold water. Stir the chicken in the liquid while hot. After wetting the mould with cold water, line the sides and bottom with slices of two or three hard boiled eggs, and sliced lemon; pour in the mixture and set in a cool place. When cold, turn out on a flat dish and gar- nish with parsley or lettuce. This makes an ex- cellent relish, as pleasing to the eye as to the palate. Mrs. A. Z. Van Hoiden. Roast Turkey. — Singe, dress, and wash the tur- key carefully, wiping it with a clean towel; rub in- side with salt and pepper, and fill with the follow- ing dressing: Wet stale bread with cold water; when moist, press out all the water, and add three stalks of celery and a slice of onion chopped fine; season quite highly with salt and pepper, a very little thyme, and two tablespoons of butter; sew up carefully, and bind the wings and legs snugly to the body with a cord ; rub the outside with salt and pepper; dredge with flour, and place bits of butter over the top; put in a dripping pan with one cup of water; roast in a hot oven two and a half hours, basting frequently ; boil and chop the giblets quite fine, and use in the gravy, which should be thickened with two tablespoons of flour; add enough water to make a large bowlful. * * * Oyster Dressing. — Half a pint of oysters, half a loaf of bread. Break the bread in fine pieces and spak in enough water to moisten it ; put in a table- spoon of butter, a pinch of salt and pepper, a pinch of thyme, and, lastly, stir in the raw oysters. *. Roast Wild Fowl. — The flavor is best preserved without stuffing. Put pepper, salt and a piece of butter into each. Wild fowl require much less dressing than tame. They should be served of a fine color and with a rich brown gravy. To pre- COOKS IN CLOVER. vent the fishy taste which wild fowl sometimes have, put an onion, salt and hot water into the dripping pan, and baste them for the first ten minutes with this; then take away the pan and baste constantly with butter. Mrs. R. Montgomery. Broiled Quail. — Pull off the skin, split them down the back with a sharp knife, pepper the breasts and lay the inside first upon the gridiron. Broil them slowly at first, skewering a small bit of pork upon each one. Turn them after seven or eight minutes. Broil them twenty minutes. * » * Mock Duck. — Prepare a good dressing, as for turkey. Pound a round steak, spread the dressing over it, sprinkle with salt and pepper, and add a few bits of butter; turn the ends over, roll the steak \ up tightly and tie ; spread butter over the steak, and wash with a well beaten g%%. Put water in a baking pan and lay the meat so as not to touch the water, basting often. Bake half an hour in a brisk oven. Make a brown gravy, and send to the table hot. Mrs. O. W. Fowler. Turkey Hash. — Cut the meat of cold roast turkey in small pieces, put the gravy with it, adding warm water if there is not sufficient gravy, season with butter, salt and pepper, and let it come to a boil. Add a couple of hard boiled eggs cut in small pieces, before serving. Mrs. Garret Terhune. Sauces and Gravies. Drawn Butter. ^Take a lump of butter the size of an egg, and two tablespoons of flour; beat to a cream, then pour over this a scant pint of boiling water. Set on the fire and let it just come to a boil. Serve immediately. * * * Egg Sauce for Fish. — Make rich drawn butter with milk ; when cooked add onebeateneggwhilehot; do not put on the fire again. £. K.—B'dway, N. Y. Cranberry Sauce. — Pick and wash one quart of | cranberries; place them in a porcelain lined sauce- pan; pour on just enough water to cover them. When the berries begin to break, add one pint of su- gar, and stew for twenty minutes. Stir often to pre- vent burning. Strain through a colander. When cool, this will make a desirable sauce for poultry. Mrs. J. H. Whitehead. Mint Sauce. — One cup of vinegar, one cup of sugar, juice of two lemons and the rind of one pared very thin. Two heaping tablespoons of mint, chop- ped as fine as possible. The lemon rind to be chopped fine too. Mix all together and let stand several hours. This may be bottled for future use. Mrs. Chas. B. Reynolds. Chili Sauce, I. — Eight quarts of tomatoes, three pints of vinegar, one pound of brown sugar, one tea- cup of salt, one teacup of mustard seed, one tea- spoon of black pepper, one teaspoon of ground COOKS IN CLOVER. mustard, two ounces of cloves, two ounces of cinna- mon, two ounces of allspice, one quart of onions chopped, three peppers chopped, celery seed to taste. Cook three hours. Miss Libbie Still. Chili Sauce, II. — Thirty tortiatoes, ten onions, two green peppers chopped, one quart of vinegar, one large cup of sugar, three teaspoons of salt, one j of cloves, one of cinnamon, and one of allspice; one] nutmeg grated, one tablespoon of celery seed. Boil] until quite thick. Mrs. W. N. Kip. Chili Sauce, III. — Thirty-five large ripe tomatoes, ten bell peppers, eight onions, four tea.spoons of cinnamon, four teaspoons of cloves, four teaspoons of ginger, four tablespoons of salt, eight tablespoons of sugar, eight cups of vinegar. Peel and chop the tomatoes very fine ; cut the peppers and take out one- third of the seeds ; peel the onions, chop them and the peppers together very fine, and put in alargepreserv |ing kettle; when they begin to boil, add spices and ; vinegar. Boil all together two hours, stirring f re- Iquently to prevent burning. When cold, put in ] wide-mouthed bottles and cork tightly. Mrs. John Wooley. Spanish Sauce. — Half a peck of green tomatoes; six onions sliced thin. Sprinkle with salt and let them stand over night. In the morning drain very dry and add half a pound of brown sugar, two ounces of white mustard seed, half an ounce each of ground black pepper, ginger , cloves and cinna- mon. Mix dry, and alternate the layers of tomatoes and mixed spices. Cover with vinegar and boil two hours. Mrs. A. C. H. Queen of Ode Sauce. — One peck of green to- matoes chopped fine, one cup of salt sprinkled through them; let them stand over night. In the morning, drain the water off and add one cup of SAUCES AND GRAVIES. 23 sugar, one cup of grated horse-radish, six large pep- pers, four large onions chopped fine, one tablespoon of ground cinnamon, the same quantity of cloves, allspice and mace. Add cider vinegar enough to cover, and cook until soft. Mrs. Robert Bill. Green Tomato Sauce.— One peck of green to- matoes, four onions, six green peppers, all chopped fine; add one cup of salt, and let it stand over night; then strain very dry and add one cup of grated horse-radish, one cup of brown sugar, one tablespoon of whole cloves, one tablespoon of whole cinnamon, one tablespoon of whole allspice. Cover with vinegar, and stew until soft. Mrs. M. Tindall. Sauce Hollandaise. — Put in a sauce pan an ounce of butter, and, as it melts, add one tablespoon of fiour; stir this till it is smooth, and add half a pint of boiling water or soup- stock. As it boils, stir in ! the beaten yelks of two eggs. Add the juice of half I a lemon and a teaspoon of fresh butter. Serve at I once. *• Sauce Tartare. — Beat well the yelk of a raw &%%, \ add two saltspoons of salt and one of dry mustard, \ work well together, pour in slowly about two table- / spoons of salad oil, alternating with a few drops of I vinegar or lemon juice, and a light dash of cayenne \ pepper. When these are well mixed, add two ta- blespoons of capers, a very small onion minced fine, a small cucumber pickle cut fine, and a little parsley. ***• Giblet Gravy. — Chop the giblets fine, and piit on the stove with enough cold water to cover them. Cover closely, and simmer while the chicken is bak- ing ; then strain the liquid into a dripping pan, and thicken with a little flour. Stir the giblets into the gravy, and serve with the chickens. ***. 24 COOKS IN CLOVER. Roast Meat Gravy. — After the meat has been re- ] teaspoon of flour with cold water, enough to make moved from the pan, skim the fat from the gravy \ a thin paste. Add this to the boiling gravy, and and add half a cup of boiling water, if there is keep stirring until brown. Season with salt and about that amount of gravy in the pan. Mix one j pepper. Strain and serve. £. Catsups and Pickles. Cold Tomato Catsup. — Half a peck of ripe to- 1 matoes peeled and chopped fine, two roots of grated | horse-radish, one teacup of salt, half a teacup of ground mustard, two teaspoons of black pepper, two red peppers chopped fine, half a teacup of cel- ery seed, one cup of chopped onions, one teaspoon each of ground cloves and mace, two teaspoons of cinnamon, one teacup of brown sugar, and one quart of vinegar. Shake well and seal in bottles. Mrs. A. M. CoUignon. Tomato Catsup, I. — One gallon of tomatoes, three tablespoons of salt, three tablespoons of whole black pepper, two tablespoons of whole allspice, five onions and five green peppers chopped, and one pint of vinegar. To be simmered three hours. strained, and boiled down to half the quantity. Add eight tablespoons of white mustard seed. Mrs. H. P. Dorctnus. Tomato Catsup, II. — Wash and slice the toma- toes and when well cooked, strain them, and to every gallon of juice add two tablespoons of salt, two tablespoons of cassia, two tablespoons of ground mace, one teaspoon of cayenne pepper, and one tea- cup of white sugar. Boil down one-third. When nearly done, add one pint of cider vinegar to every gallon of tomatoes. Mrs. M. A. H. Green Tomato Soy.— Two gallons of green tomatoes sliced without peeling, twelve good-sized onions sliced, two quarts of vinegar, one quart of 36 COOKS IN CLOVER. sugar, two tablespoons eadh of salt, ground mustard, and ground black pepper, and one tablespoon each of j allspice and cloves. Mix all together and stew un- til tender, stirring often to prevent scorching. Put i up in small glass jars. Mrs. A. W. Brcmner. Chow-Chow, I. — Twenty-five small cucumbers, one quart of onions, two cauliflowers, six green pep- pers, and two quarts of green tomatoes. Cut as small as you like and sprinkle salt over them to make a weak brine; cover with water and let stand over night. In the morning put over the fire, and bring to a scalding heat, but without boiling; then drain in a colander. Boil three quarts of vinegar. Mix together half a pound of ground mustard, half an ounce of turmeric, and one small cup of flour, made into a smooth paste, and stir into the boiling vine- gar; add four cups of sugar and four teaspoons of celery seed. Put the pickles into bottles, pour the dressing over them, and cork. Mrs. F. S. Dates. Chow-Chow, II. — Half a peck of green tomatoes ; one head of cabbage ; ten large onions ; five peppers, chopped fine and salted over night ; half an ounce of celery seed; one ounce of mustard seed; quarter of a pound of brown sugar ; half an ounce of whole cloves; one ounce of turmeric, mixed with a little vinegar ; enough white vinegar to cover. Mrs. G. F. E. Piccalilli, I. — vSlice one peck of green tomatoes, add one pint of salt, and let it stand overnight. Drain oft" the brine, rinse and chop, adding six peppers and twelve onions; scald in weak vinegar; strain off the liquid, adding one cabbage and one cup of horse- radish. Scald one c^uart of vinegar, one pint of molasses, two tablespoons of allspice and one of cloves, and pour over, hot. Aitnt Clarissa. Piccalilli, 11.^ — One gallon of chopped green toma- toes, sprinkled with salt; let them stand one day, CATSUPS AND PICKLES. 27 then drain them well. Chop twelve onions, six small green peppers, two quarts of chopped cabbage, half a pint of grated horse-radish, half a pint of white mustard seed and one tablespoon of black pepper. Cover with boiling vinegar. Mrs. P. R. Watson. Home-Made Pickles. — Take small cucumbers and for three mornings pour hot salt and water over them, in the proportion of one cup of salt to six quarts of water, being careful to have it fresh every morning. The fourth morning take some weak vinegar with small lumps of alum in it, and turn it over the cucumbers, allowing them to remain in it till next day; then take them out of the vine gar, put them in stone jars, glass cans or bottles ; pour over them cold vinegar of good strength, ad ding pieces of red peppers, and plenty of white mustard seed — an ounce of seed to a gallon of vine gar, and a lump of alum the size of a butternut. I Seal the jars and they will keep a long time. Mrs. A. M. Sproull. French Pickles. — Four quarts of green tomatoes, one quart each of small onions and small cucumbers, one small head of cabbage, and one head of cauli- flower. Cut them into small pieces and let them stand twenty-four hours in a light brine ; then boil ten minutes in the brine, and drain in a colander very dry. Dressing: — Six teaspoons of ground mustard, one tablespoon of turmeric powder, one and a half cups of sugar, and one cup of flour. Mix these with water enough to form a paste. Bring to a boiling heat two and a half quarts of vinegar, and six green peppers chopped ; stir in the paste, cook as thick as soft custard, put in the pickles and seal them in fruit cans. Mrs. Frank Hughes. Curry Pickles. — Wash and dry six hundred very 28 COOKS IN CLOVER. small cucumbers, and put them in jars. Boil together one gallon of vinegar, eight tablespoons of salt and three of black pepper. Mix with cold vinegar two tablespoons of curry powder, four tablespoons of corn starch, and eight tablespoons of mustard. Stir this into the hot vinegar until it thickens, then pour over the cucumber. Mrs. S. Bremner. Pickled Onions. — Place small white onions in a kettle of boiling water, after removing the skins. As soon as they look clear take them out, and lay them in a towel folded double ; when all are done and quite dry, put them in jars only three-fourths full. Heat the vinegar, adding one red pepper cut in pieces, and one ounce each of whole allspice, whole black pepper, and salt, to every quart of vinegar. Mrs. E. Clift. Pickled Cabbage. — One good sized head of cab- bage chopped fine, five red peppers cut in small I pieces, without the seeds; mix with these, two /tablespoons of salt, and put them in a stone jar. Heat one quart of vinegar with two ounces of white mustard seed, to boiling, and pour over the cabbage, ( stirring thoroughly. After standing over night it ) is ready for use. Mrs. James H. Ackerman. Pickled Peaches. — One quart of vinegar; seven ) pounds of sugar ; whole cinnamon, and cloves to 1 taste. Boil this down, after boiling the peaches in i it, until soft enough to take out with a fork. Mrs. IV. N. Kip. Sweet Pickled Grapes. — Pulp eight pounds of grapes, boil the pulps until the seeds separate from them, put through a colander, take out the seeds, return to the kettle, and boil with the skins. Add one cup of vinegar, four pounds of sugar, one table- spoon of cloves, one of cinnamon, and one teaspoon of mace. Mrs. Frank Hughes. CATSUPS AND PICKLES. 29 Pickled Currants. — To five pounds of currants put four pounds of sugar, one pint of vinegar, one j tablespoon of ground cloves, two tablespoons ofj ground cinnamon and one ground nutmeg. Boil one { hour, stirring often. Mrs. F. M. Pickled Eggs. — Boil them twelve minutes, and place them immediately in cold water, which will! cause the shell to come off easily. Boil some red beets till very soft, peel and mash them fine, and put them into cold vinegar enough to cover the ' eggs; add salt, pepper, cloves and nutmeg. Put the eggs into a jar and pour the mixture over them. *. Spiced Peaches. — Ten pounds of peaches, three and a half pounds of brown sugar, one quart of vin- egar, one quart of water, and two ounces each of cinnamon, cloves and allspice. Rub the peaches and stick a few cloves in them ; boil them in the vine- gar, water and sugar, a few at a time to prevent them from breaking. After the peaches are all boiled and taken out of the syrup, tie the spices in thin muslin bags and boil in the syrup ; then pour it over the peaches and let it stand until the next day; then reboil the syrup, and pour over the peaches. Mrs. D. D. Naugle. Spiced Grapes. — Take the pulp from the grapes, preserving the skins. Boil the pulp, and rub it through a colander to get out the seeds, then add the skins to the strained pulp and boil with sugar, vinegar and spice. To every seven pounds of grapes use four and a half pounds of sugar, and one pint of vinegar. Spice highly with one teaspoon of cinnamon, half a teaspoon of cloves aud one nutmeg. Boil a few minutes. Miss H. M. Spiced Currants. — Four quarts of currants, three and a half pounds of brown sugar, one pint of vine- gar, one tablespoon of cinnamon, one teaspoon of 30 COOKS IN CLOVER. ground cloves, and one nutmeg. Boil for one hour. | off the vinegar and add to it a little cayenne pepper, Miss Sadie M. Dinsmore. j a little salt, a teaspoon of sugar and enough mustard S to thicken; mix and boil, stirring constantly. When French Mustard. — Grate an onion and cover cold it is ready for use. with vinegar. After it has stood for one hour, pour \ Miss Katie C. Brinlkman. Salads. Chicken Salad. — Chickens must be boiled whole, and only the white meat used for really nice salad. Two quarts of chicken require one quart of celery. The celery and chicken must be cut small, but not chopped ; then mixed together and the dressing spread over as well as mixed in. Mrs. John Hcmion. Turkey or Chicken Salad.— The meat of cold! boiled, or roasted fowl minced fine; three-fourths! of the same bulk of celery, cut small. Mix the i meat and celery, and set in a cool place. Dressing: — Two hard boiled eggs ; one raw e^^, well beaten; one tablespoon each of salt, pepper < and mustard ; three of salad oil or melted butter; ; two of white sugar; a small cup of vinegar. Rubj the yelks of the eggs to a fine powder ; add the salt, I pepper, mustard and sugar, then the oil, rubbing I all together. Beat the raw q%z to a froth and mix ■ well with the dressing ; add the vinegar, beating i again thoroughly. Sprinkle a little salt over the meat and celery, pour the dressing over it and mix 'with a silver fork. Garnish with celery tips. Canned chicken can be used. Mrs. Fannie Kelly. Lobster Salad. — Be careful to get fresh lobsters, and to have the water boiling when you put them in ; let them boil until they become red, adding a handful of salt. In opening lobsters, care must be taken to remove the poisonous part; this lies in the head, all of which must be thrown away, as well as the vein which passes from it through the body ; all the other parts are good. Break the shells with 32 COOKS IN CLOVER. a hammer. Any good salad dressing may be used. Lobsters are excellent when taken from the shell, and eaten cold with vinegar and mustard. JV. Potato Salad, I. — Five good sized potatoes boiled and cold; add one onion chopped moderately fine; season with salt, celery, mustard and cayenne pep- per; over this pour half a cup of vinegar, boiling hot, with a tablespoon of butter; lastly half a cup of cream. Add two hard boiled eggs, minced and mixed thoroughly through it ; garnish with parsley or lettuce. Mrs. A Z. Van Hmiten. Potato Salad, II. — Boil eight large potatoes with their skins on, and without salt. Choose those that do not go to pieces in boiling. Let them get nearly cold, then pare them and cut in slices. Chop one onion very fine, and mix with the potatoes, stir in a tumbler of vinegar and water, (two-thirds of vin- egar and one of water), then add three tablespoons \ of salad oil, and pepper and salt to taste. : Mrs. W. R. Payne. Cardinal Salad. — Chop the stalks of celery into half inch lengths. Take one teaspoon of salad oil, two tablespoons of vinegar, and a pinch of salt; mix this thoroughly through the celery and lay on the salad dish. Pour a Mayonnaise dressing over the top, with olives. *. Potato and Beet Salad. — Cut well-cooked cold potatoes and beets into small dice, and mix well; set in a cool place till it has all become a delicate pink,-by mixing ; then put it in small piles on lettuce leaves, and pour over it the following dressing : Boston Cooking School Dressing, Nice for all kinds of Salads. — One dessert spoon of salt, one tablespoon of sugar, two of melted butter, and a little red pepper. Add three well beaten eggs, one teacup of vinegar, and, lastly, one cup of cream. Stir over 33 the fire till it is as thick as soft custai-d. Lettuce) one cup of cream, whipped. Beat the yelks and and water-cresses mixed, — garnished with small) dry ingredients till very thick and hard, adding radishes; also lettuce with celery, with this cream the melted butter by degrees; as it thickens, add dressing, make a nice variety. Mrs. P. E. Kipp. butter more rapidly; salt to taste, and when it gets thick, add a little vinegar. When all of the butter Salad Dressing', I. — Two beaten eggs, one cup of j and vinegar has been added, add the lemon juice milk, one and a half tablespoons of mustard, one and whipped cream. Put all the dressing in a heaping tablespoon of sugar, one teaspoon of salt, ', farina kettle and boil until it thickens, stirring con- one quarter teaspoon of pepper. Mix all together '1 stantly ; then let it cool, and just before needing in a bowl and stand in a vessel of boiling water j the salad, mix half of the dressing with the chicken until hot. Heat boiling hot one teacup of vinegar) and celery, and pour the remaining half over the and butter the size of an ^g^; stir this gradually salad. Mrs. J. Hemion. into the other mixture, and pour it over the cab- j bage, stirring thoroughly. After standing over} French Salad Dressing. — Take six tablespoons night, it is ready for use. Mrs. J. H. Ackerman. of oil or melted butter, the same of cream or milk, \ one teaspoon of salt, and half a teaspoon each of Salad Dressing, II. — The yelks of four raw eggs, i pepper and mustard. With this mix a large cup of one teaspoon each of sugar and mustard, half a cup vinegar and boil well; after removing from the fire, of melted butter, quarter of a cup of vinegar, the add three well beaten eggs, and stir five min- juice of half a lemon, a pinch of cayenne pepper, j utes. Miss H. M. 34 COOKS IN CLOVER. Lettuce Dressing. — Half a teaspoon each of mixed eggs; beat well and stir into one cup of hot sweet mustard and salt, one tablespoon of butter, a small cream; stir all together over the tea-kettle until it half cup of heated vinegar; beat in the white of one I thickens like a custard, take from the fire, and add egg. Mrs. A. C. Hascy. ( two tablespoons of vinegar. *. The Chefs Dressing. — Mix one dessert spoon of | Mayonnaise Dressing. — With the yelk of onoegg, dry mustard, half a teaspoon of salt, quarter of a stir in rapidly salad oil until you can cut with a teaspoon of pepper, half a teaspoon of celery salt, knife; add the juice of half a lemon, salt, cayenne with one tablespoon of butter; when it is all pepper and mustard to taste. Put on ice. thorougly stirred together, add the yelks of twoj B. K. — B'dway, N. V. Vegetables. Potato Puff. — Take two large cups of cold mashed potato, and stir into it two tablespoons of melted butter, beating to a white cream before adding any- thing else. Put with this two eggs beaten very light, and a teacup of cream or milk, salting to taste. Beat all well, pour into a deep dish, and bake in a quick oven until nicely browned. Afiss Elsif B. Oakes. \ for a few minutes. vSweet cream is better than milk. ; Mrs. L. W. \ Potatoes on Half Shell. — Bake six perfect good sized potatoes until done, then cut carefully length- wise, scoop out the contents — preserving the shells unbroken, beat in a bright tin with a silver fork, sea- son with milk or cream, butter, salt and pepper to taste. Add the beaten whites of three eggs, stir, and Potatoes Creamed. — Ciit into small square pieces j quickly fill the shells evenly six medium sized potatoes; put in a spider, cover j to a golden brown, with salted water and boil until quite soft. Pour off the water and have ready, in a small saucepan, half a pint of milk, slightly thickened with cornstarch, a little salt, and a piece of butter; having come to a boil, pour it over the potatoes and cook all together Bake in a hot oven Pratt's Inst. B'hlyii. Potato Tyrabals. — Eight large potatoes, one tablespoon of salt, two tablespoons of butter, half a teaspoon of white pepper, three eggs, one cup of hot milk, a third of a cup of dry crumbs. Pare the 36 COOKS IN CLOVER. potatoes and boil them in boiling water thirty'min- utes, pour off the water, mash and add seasoning, milk and eggs well beaten. Butter the mould and ; sprinkle the bread crumbs on the bottom and sides, put the potatoes in this, and bake in the oven for j half an hour; let it stand for a few minutes and turn it out on a flat dish. Miss Anna Hesse. Potato Cakes. — Peel and cook six medium sized potatoes, mash in butter and milk, then beat in one or two eggs. Make into cakes, and fry in hot fat. Mrs. W. W. Taylor. Asparagus. — Pare each stalk with a sharp knife, beginning with the thin outer skin at a point about an inch below the head, and let the thickness of! the peel increase as you pass down, so that every particle of the fibrous coat, which, when cooked be- comes so tough, shall be removed. Lay in cold salted water for a short time. Cook and serve on toast in the usual way. Your dish will be somewhat smaller in bulk for the paring, but if carefully]done, the entire length of the stalk will be as tender and delicious as the top. Mrs. T. R. GooJlatte. Carrots With Cream Sauce. — Scrape, wash and cut into cubes, enough carrots to make a quart, put into a stew pan with two quarts of boiling water, cook one hour, and pour off all the water except half a gill. Add one teaspoon of sugar, and one of salt, and boil rapidly until all the water evaporates. Add the sauce and serve at once. Saaee: — Boil three gills of milk, add two table- spoons of butter beaten to a froth with a tablespoon of flour, half a teaspoon of salt and a little pepper, cook for three minutes before pouring over the carrots, ( ) Green Corn. — .Strip off the coarser husks, leaving VEGKTABLES. 37 on the fine ones next the ear, pull these down and pick off all the silk ; replace the inner husks and tie at the top; then drop the corn into boiling salted wa- ter. Cook fifteen minutes and send to the table wrapped in a napkin on a flat dish. Do not let it stand in the pot after it is cooked. * * * Baked Stuffed Tomatoes. — Take ripe, firm to- matoes, cut a small piece off the top and remove the pulp, leaving enough to make a firm cup to hold the stuffing. Chop the pulp with bread crumbs and an onion, (one onion to six tomatoes), season with pepper and salt, and put into the to- matoes, with a small piece of butter on each. Bake in a pan until they are lightly browned on top. The quantity of bread crumbs depends upon the size and juiciness of the tomatoes. Mrs. G. D. Anderson. Boiled String Beans. — To each half gallon of ) water, allow one heaping tablespoon of salt and a very small pinch of soda. This vegetable should ( always be eaten young, as, when allowed to grow (too long, it tastes stringy and tough when cooked. J Cut off the heads and tails, and a thin strip on each side of the bean, then divide each bean into four or I six pieces according to size, cutting them length- ') ways in a slanting direction, and, as they are cut drop them into cold water with a small quantity of i salt dissolved in it. Have ready a saucepan of boil- ; ing water, with salt and soda in the above propor- j tion ; put in the beans and keep them boiling quickly ( with the lid off. When tender, which may be ascer- ( tained by their sinking to the bottom of the sauce- (pan, take them up, throw them into a colander, and I when drained, dish, and serve with plain white (sauce. Mrs. A. R. Burt^ess. J Preserved String Beans. — Late in August or ) early in September procure a bushel of fresh young 38 COOKS IN CLOVER. beans. vString carefully and cut in inch lengths, or j Egg Plant. — Peel, cut in dice, boil tender in in slender strips the entire length of the bean, — the salted boiling water, and serve in white sauce on latter plan will take more time, but will make a toast. This is a palatable novelty. G. H. much more attractive looking dish on the mid-winter \ table. Have ready a large tub that is sweet and \ Scalloped Cabbage. — Put a layer of the cabbage water-tight. A butter tub will answer, though one — well boiled — into a baking dish, then a layer of with perpendicular sides is better. Cover the bot- broken crackers, butter, salt and pepper, and alter- tom with a thick coat of salt, then put in alternate nate the layers until the dish is filled. Pour over layers of beans and salt, and let the top layer be a j this good rich milk or cream, and bake, liberal one of salt. Use a wooden cover fitting the) Mrs. Garret Terhune. inside of the tub, put a heavy weight upon it, and stand the tub in a cool place. You will be surprised Cream Cabbage. — Cut up a small head of cab- to find in a few hours that the contents of your well bage as for cold slaw. Boil in salted water until filled tub have shrunk at least one-third, and that the \ tender, then drain well, and pour over it half a pint beans are covered with brine. When needed for! of milk, add a piece of butter the size of an egg and use, soak the beans you intend to cook in fresh j a little salt and pepper. Let it come to a boil, and water for at least an hour, and, after they have serve. Mrs. T. R. G. boiled a short time, change the water so that they \ may not be too salt. Boiled Greens or Sprouts. — To each half gallon Mrs. T. R. Goodlatte. \ of water allow one heaping tablespoon of salt and a VEGETABLES. 39 very small pinch of soda. Pick away all the dead J leaves and wash the greens well in cold water, drain > them in a colander, and put them into fast boiling water with salt and soda in the above proportion. / Keep them boiling quickly, with the lid off, until tender, and the moment they are done take them up or their color will be spoiled. When well drained, serve. The great art in cooking greens properly and in having them of a good color, is to ', put them into plenty of fast boiling water, to let them boil very quickly and to take them up the moment they become tender. Young greens take ten to twelve minutes, sprouts twelve minutes, after the water boils. Mrs. A. R. B. New England Baked Beans. — One quart of beans \ soaked over night in cold water. Drain, and put in a covered stone jar with one-quarter of a pound of I salt pork, three tablespoons of molasses, erne tea- < spoon of ground mustard, half a teaspoon of soda, salt and pepper to taste. Cover with luke-warm water, and bake twelve hours, adding water from time to time as it dries away. Have the oven quite hot at first, gradually diminishing the heat. The small white bean that does not fall apart in cooking is the best to select for this manner of preparing. Mrs. M. L. Bullock. Spaghetti with Italian Sauce. — Put one pound of spaghetti in boiling water with one teaspoon of salt; boil twenty minutes, drain in a colander, then place in a deep dish and pour over sauce made as follows : Sauce: — Two small white onions, sliced fine and browned nicely in half a cup of butter; simmer one quart of tomatoes, mix together and strain fine. Sprinkle over one cup of grated cheese. Miss Libbie Still. Macaroni and Cheese. — Half apound of macaroni 40 COOKS IN CLOVER, broken in pieces an inch long; cook in boiling wa- ter slightly salted, for twenty minutes. Drain, and put a layer in the bottom of a well greased baking dish ; upon this, spread some grated cheese and small bits of butter, then more macaroni, and so on until the dish is filled. Have grated cheese on top. Wet with a little milk, salt slightly, cover and bake half an hour; brown, and serve in the dish. Mrs. John Heinion. Rice Croquettes. — Two cups of cold boiled rice, two tablespoons of melted butter, three well beaten eggs, two tablespoons of white sugar, a large pinch of finely grated lemon peel, and salt to taste. Beat the eggs and sugar together until light, and work the butter well into the rice, mix both ! together, season and make into croquettes of what- I ever shape you fancy. Roll in a little flour, then in one beaten egg, lastly in half a cup of powdered \ cracker, and fry a few at a time, in lard or butter. I Miss. S. G. Wallis. , Noodles. — Beat four or five eggs very light, add J a teaspoon of salt, and stir in flour until stiff; turn ; out on a cake board, and knead in flour until the I mass is hard; cut in pieces, roll out in irregular 'sheets as thin as wafers, and put them on a clean cloth to dry for half an hour. Lay these sheets in a pile, sprinkling flour lightly between the layers, and cut into shreds with a very sharp knife. Dip a few at a time into any kind of broth, and boil all twenty minutes. Mrs. H. IV. Crane. Eggs. Omelette, I. — Six eggs, one chip of milk, one table- j spoon of flour, and a pinch of salt. Beat the whites \ and yelks separately. Mix the flour, milk and salt ; \ add the yelks, and then the beaten whites. Have a! buttered spider very hot, and pour in the mixture. Bake in a quick oven. Mrs. J. H. Ackerinan. Omelette, II. — Six eggs, whites and yelks beaten separately; half a pint of milk, six teaspoons of corn starch, one teaspoon of baking powder and one tea- spoon of salt. Melt a heaping tablespoon of butter in a frying pan, and, when the mixture has set, add the whites beaten to a stiff froth ; cut in two in the center and turn one half over the other before send- ing to the table. Mrs. Peter Doremus. Omelette, I II. — Beat six eggs very thoroughly, the yelks to a cream, and the whites to a stiff froth ; add to the beaten yelks one tablespoon of flour or corn starch mixed smooth in one ciip of sweet milk, salt and pepper, and a piece of butter as large as an English walnut; now pour this over the white froth and, without stirring at all, pour the whole into a hot buttered omelette pan. Cook on the top of the stove, over a brisk fire about five minutes. Gently re- move it to the hot oven and let it brown. Serve hot. Miss Ella L. Burt. Omelette IV. — Soak a teacup of bread crumbs in a cup of sweet milk over night. Beat separately the yelks and whites of three eggs, mix the yelks with 42 COOKS IN CLOVER. the bread and milk, stir in the whites, add a little i salt and fry brown. Mrs. O. IV. Fowler. Ham Omelette. — Three eggs, beaten very thor- oughly ; three quarters of a cup of milk ; one table- - spoon of corn starch with half a teaspoon of baking i powder mixed in, and a little milk to wet it; half! a cup of chopped ham, cooked and cold. Grease a] frying pan on all sides, have it very hot, and turn | in the mixture. The fire should not be too hot. Keep cutting away from the sides, and when the ] Qgg is set, turn half of it over with a griddle turner. Mrs. M. L. Blizard. Marguerites. — Six hard boiled eggs, lettuce to make the shells, one scant tablespoon of mustard, half a teaspoon of salt, three tablespoons of oil, one tablespoon of vinegar or lemon juice, and half a teaspoon of pepper. Cut the whites care- fully in two, mash all the yelks together, and grad- ally add the seasoning; fill in the whites with the prepared yelks, and place each half-egg in two leaves of lettuce. Miss A. Hesse. Stuffed Eggs. — Boil the eggs very hard ; when cold, remove the shells and cut in half, taking out the yelks and putting them in a bowl ; stir with a spoon, adding olive oil or butter, a little mustard, salt, pepper and vinegar to taste, and a little sugar if you like. Mix together and place back in the white half. A little chopped ham may be added. Mrs. J. Hcmion. Crumbed Eggs. — Cut six hard boiled eggs into I slices, dip them into melted butter, then into fine I cracker crumbs, and fry in good drippings; spread ; triangles of fried bread with anchovy paste, lay them in a hot platter and arrange the eggs on these; ! pour over all a cup of drawn butter, into which a ! raw egg has been stirred. ( ). 43 Poached Eggs. — Into a frying pan pour plenty of boiling water, and a teaspoon of salt. Let it boil steadily, but not violently. Break an egg into a cup and pour it very cautiously and quickly on the surface of the water. Do not put more than three eggs in the pan at a time. They should be cooked in three minutes, taken up with a skimmer, and laid on a hot flat dish, in which a teaspoon of but- ter has been melted. When all are done, pepper and salt lightly, put a bit of butter on each egg, and serve very hot. A square piece of toast, dipped for half a minute in hot water, may be placed under each egg, and is quite an addition. * * *_ ( eggs and stir them briskly, until you have a soft I mass just firm enough not to run over the bottom rater. Squeeze the lemons and chop the peel ; put in the oven as soon as mixed, to prevent the corn starch from settling. Mrs. Geo. W. Royce. Pumpkin Pie. — Cut in pieces half a medium sized pumpkin, steam, and press through a colander; when cold, add two quarts of milk, one pound of light brown sugar, five beaten eggs, one tablespoon of corn starch smoothed in cold milk, ginger, nut- meg and salt. Mrs. J H. Pumpkin Pie Without Eggs. — Prepare the pumpkin in the same manner as you would when you COOKS IN CLOVER. use eggs, take a tablespoon of flour to a pie, mix it with milk, stir in the prepared pumpkin, and bake. Mrs. E. C. Gill. Raisin Pie. — Boil one pound of raisins in one quart of water, adding water so that there will be about a quart when done ; mix well together the grated rind and juice of one lemon, one cup of sugar, three teaspoons of flour, and one e.^^; then turn the raisins over this mixture, stirring all the time. Mrs. E..M. Cliff. Banbury Turnovers. — One cup of seeded raisins chopped very fine, one cup of cracker crumbs, one cup of sugar, the juice and grated rind of one lemon, one &%%. Make a nice puff -paste and cut it in large roiinds the size of a saucer, put one tablespoon of the filling in each, turning one half of the paste I over the mixture, and press the edges closely to- \ gether. Miss M. N. Dinsviore. Grandma's Mince-Meat. — Ten pounds of round beef well boiled, three pounds of suet, one peck of greening apples, all chopped separately and mixed I together, with two tablespoons of salt. Add to this three pounds of seeded raisins, three of currants — thoroughly washed and dried, three of light brown ? sugar-dissolved in a gallon of sweet cider, one pint ) of brandy, four teaspoons of allspice, four of cinna- jmon, and two of cloves; three nutmegs. These in- gredients must be thoroughly mixed. Lay fine slices of citron on each pie before putting on the \ upper crust. * * * Puddings and Sauces. Plum Pudding, John Bull's Own. — One pound each of suet, moist brown sugar, currants, raisins, > Sultana raisins, mixed candied peel, and bread J crumbs ; one quarter of a pound of flour; one tea- spoon each of salt and mixed spice ; eight eggs, and one quarter of a pint of brandy. Chop finely the suet, stone the raisins, remove stalks from the Sultanas, thoroughly wash and dry the currants, sift the bread crumbs, chop the peel very finely and mix all in the following order: Flour, salt, spice, sugar, raisins, peel, bread crumbs. Sultanas and currants. Beat the eggs well, add the brandy to them, and pour over the mass. Stir for twenty minutes, till the ingredients are thoroughly mixed. Flour a cloth well, in which boil the pudding for twelve hours. It may be made any length of time before required. Boil ten hours when first made, and two hours to heat it by boiling or steaming, the latter preferred. Mrs. A. R. Burgess. Plum Pudding.- — One cup of beef suet, one cup of currants, one cup of seeded raisins, half a pound of citron, one dozen figs, half a teacup of blanched almonds, all to be chopped fine ; one cup of molasses, one cup of sweet milk, three cups of flour, one &%^, one teaspoon each of mace, cinnamon, cloves, and salt, one tablespoon of baking powder. Mix well, and steam two hours. To be served hot with hard and liquid sauce, flavored to taste. Mrs. H. P. Doretntis. Queen of Plum Puddings. — One pound of but- COOKS IN CLOVER. ter and of suet, freed from strings and chopped very fine ; one pound of sugar, two and a half pounds of flour, two pounds of raisins, seeded, chopped and dredged ; two pounds of currants, picked over care- fully after they are washed , one and a quarter pounds of citron, shredded fine; twelve eggs, the whites and yelks beaten separately; one pint of milk, one cup of brandy, half an ounce each of cloves and mace, two grated nutmegs. Cream the butter and sugar, and beat in the yelks whipped smooth and light; next put in the milk, then the flour, alternately with the beaten whites; then the brandy and spice; lastly the fruit, well dredged with flour ; mix all thoroughly. Boil in steamer or cloth five hours. Mrs. J. IV. Meloney. English Plum Pudding. — Two pounds of moist sugar, sixteen eggs, two pounds of bread crumbs, two pounds of suet, two pounds of raisins, one and three-quarter pounds of currants, one pound of Sul- tanas, a quarter of a pound of chopped almonds, the rind of two lemons, and the juice of three, a quar- ter of a pint of brandy, one ounce each of ground nutmeg and cinnamon, a quarter of a pound of can- died lemon peel, and half a pound of orange peel. Chop the raisins and suet, cut the citron, lemon and orange peel fine, wash the currants and Sultanas, and beat the eggs very light. It is usually necessary to add a little milk to make it thin enough. In ty- ing, do not allow room to swell, or it will become water soaked. Mrs. E. A. Spiegle. Eureka Fruit Pudding. — Into one teacup of mo- lasses, stir one teaspoon of soda until it foams; add flour enough to make a very stiff batter, then add one pint of berries — floured, and a pinch of salt. ' Steam two hours. Serve while hot, with liquid sauce. \ Sauce: — To the white of one egg beaten to a froth, \ add half a teacup of sugar, then the yelk well beaten , PUDDINGS AND SAUCES. 5i serving, and flavor to suit the taste. Just before add two tablespoons of boiling water. Mrs. L. W. F. Taylor Pudding. — One cup of molasses, one cup of milk, half a cup of butter, two cups of raisins, one teaspoon of ginger, half a teaspoon of cinnamon, ! half a teaspoon of cloves, two and a half cups of Christmas Plum Pudding.— vSoak half a small \ flour, one heaping teaspoon of baking powder. Steam three hours; serve hot with sauce. Mrs. S. Brcrnner. loaf of bread in a pint of milk ; when it is thoroughly j soaked, add to it half a pound of beef suet chopped j very fine, one pound of raisins stoned and chopped, \ a pound of currants, a tablespoon of sugar, two well i beaten eggs, half a nutmeg grated, a tablespoon of j cinnamon, and a small teaspoon of allspice. Mix well together, and boil in a well floured bag for three j hours. Serve hot. ( Sauce: — A third of a cup of butter and one and a J half cups of sugar, creamed together. Dissolve a tablespoon of corn starch in a little cold milk, and cook in a teacup of boiling water; when cooked, pour over the creamed butter and sugar, and beat a few minutes. Flavor to taste. Mrs. Geo. E. Moycr. Boiled Apple Pudding. — Three pints of sweet milk, two eggs, salt to taste, two heaping teaspoons of Royal baking powder, flour sufficient to make an ordinary batter, three quarts of apples, pared, cored and quartered. Butter thoroughly a large, tightly covered tin pail, put in the apples, pour the batter over them and cover tightly. Set the pail in a large pot half filled with boiling water, putting something perforated in the bottom of the pot, to raise the pail so that the water may boil underneath, then cover the pot tightly, and boil steadily for three hours. Renew the water from a boiling 62 COOKS IN CLOVER. kettle, to retain the quantity, sauce. Serve hot, with hard cover all with an icing made of the whites of the Mrs. Wm. Holden. \ eggs. Serve with sweet cream. Mrs. D. C. Cmvdrey. Apple Dumpling. — Half a pound of kidney suet — .skinned and chopped fine, one and a half pints of flour, a little salt ; mix as for pie crust. Peel and quarter about one dozen apples, roll out the crust, place the apples in the center of it, then bring the four corners of the crust together and pinch well, so as to prevent the juice from boiling out. Tie up tightly in a cloth that has been well floured, put in boiling water, and boil one and a half hours. Serve! with any kind of pudding sauce. Mrs. H. Wallis. Cable Pudding. — Mix three tablespoons of but- ter, one cup of sugar, the yelks of two eggs, one cup of milk, and three scant teaspoons of baking powder, in one pint of flour. Bake in two long or square shallow pans. When cool, spread one layer with apple sauce, place the other layer on top and Apple Tapioca. — One cup of tapioca, soaked over night in six cups of water; in the morning add about six medium sized tart apples, chopped very fine, and one cup of white sugar. Bake slowly about four hours. To be served either warm or cold, with cream. Very delicate for invalids. Mrs. R. Montgomery. Orange Pudding. — Peel and slice three or four large oranges and lay in a dish. Make a custard of one pint of milk, the yelks of three eggs, one tablespoon of corn starch, and a third of a cup of sugar. When cold, pour over the oranges. Beat the whites of three eggs and one cup of sugar to a stiff froth; spread on the top, and place in the oven for a few minutes to brown. Mrs. H. C. Jerolemon. PUDDINGS AND SAUCES. 63 Orange Souffle. — Make a custard of one quart of milk, the )'elks of eight eggs, and the whites of four, sweetened to taste. Place in a dish six large oranges, peeled and cut in small pieces. When the custard is quite cold, pour it over the oranges. Beat the whites of four eggs with one and a half cups of sugar, and spread over the top. Place the dish in a pan of cold water, and set it in the oven to brown. Miss M. F. R. Pine-apple Tapioca. — One cup of tapioca soaked in one quart of water, a few hours ; then boil or steam slowly until like gelatine. Add half a cup of sugar, remove from the stove, and stir in one pine apple already prepared in small pieces. Pour in a prettily shaped dish and set away to harden. When ready for use turn it out. To be eaten with sweetened cream. Mrs. Terhune. French Tapioca Pudding. — Soak three table- spoons of tapioca over night, in a pint of cold water ; stir into this one quart of scalded milk, and boil, adding a little salt. Beat the yelks of three eggs and four tablespoons of sugar; stir in the milk and tapioca, and let it boil. Flavor with lemon or vanilla. Beat the whites stiff and stir gently into the pudding. Make this in the morning, and put ion ice for dinner. Mrs. A. M. Collignon. Banana Pudding. — Slice six large bananas in the dish on which they are to be served. Cover one- third of a box of gelatine with cold water, and when \ dissolved, add a pint of boiling water, sweetening to taste. When cold, pour the gelatine over the j bananas, and put on ice over night. Just before serving, whip a pint of cream, sweeten, flavor with ) vanilla, and turn it over the pudding. Mrs. T. \ \ Fig Pudding, I. — Half a cup of milk, one cup \ each of bread crumbs, and molasses, one teaspoon 04 COOKS IN CLOVER. of soda, cinnamon and allspice to taste, one cup of chopped figs, flour enough to make a stiff batter. Steam three hours. Miss Edith H. Swan. Fig Pudding, II. — Half a pound of figs, and one cup of suet, each chopped fine ; one cup of milk ; one cup of sugar ; two large cups of bread crumbs ; two eggs; spice to taste. Boil three hours, and serve with clear sauce. Clear Sauce: — Boil a pint of water and a large cup of sugar, until clear and a little thick . Flavor with wine, or lemon juice. Mrs. F. S. Dates. Fig Pudding, III. — One pound each of figs, suet, bread crumbs, and brown sugar; six eggs. Chop the figs into small pieces, beat the eggs until light, mix all together and steam two hours. Serve with cream sauce. Aliss F. R. Gray. Blackberry Mush.— Mash in a preserving kettle J a cjiuart of very ripe blackberries, sweeten themi (with white sugar, and cook fifteen minutes. vStir iin dry flour enough to make them stick together, ) keeping them boiling all the time. When very thick pour into teacups. Turn out when cold. To jbe eaten with cream. Mrs. P. \ Green Corn Pudding, I. — Two dozen full grown \ ears of corn. Cut each row down the center ; then \ cut from the cob, and pound sufficiently to break the j corn. Add three pints of milk, three crackers ( pounded fine, one cup of sugar, one and a half tea- ( spoons of salt, and five eggs. Bake two hours. \ Mrs. V. Hussey. \ Green Corn Pudding, II. — One quart of milk, four eggs, two tablespoons of melted butter, one \ tablespoon of white sugar, one dozen large ears of corn. Grate the corn from the cob, and beat the j whites and yelks of the eggs separately. Put the PUDDINGS AND SAUCES. 6S corn and yelks together, stir hard, add the butter, ; pour in the milk gradually — beating all the while, ; next the sugar, and a little salt ; lastly the whites. Bake slowly at first, covering the dish for an hour. Remove the cover, and brown finely. Miss F. R. G. Rice Pudding Without Eggs. — Half a cup of | rice, one scant cup of sugar, one cup of raisins, and t two quarts of milk. Stir frequently while baking. \ Do not let it get too stiiT. Mrs. Geo. T. Chapman. \ Cream Rice Pudding. — Two quarts of milk, three tablespoons of granulated sugar, a pinch of salt, a scant cup of rice. Wash the rice and put it in the pudding dish; add the milk, salt, sugar, and a little grated nutmeg. Bake slowly. Keep stir- ing at intervals, putting the spoon carefully under the creamy crust which forms on top. Serve cold with a spoon of any sort of jelly on each small dish. Mrs. John Hemion. St. Nicholas Pudding. — Simmer a small cup of rice in a quart of milk, until it is soft ; when cold, stir in the beaten yelks of three eggs. Add half a cup of sugar and a pinch of salt. Make a meringue of the whites of three eggs and two tablespoons of powdered sugar; spread over the pudding, and brown. Mrs. S. Bremner. Boiled Flour Pudding. — One quart of milk ; six well beaten eggs; six heaping tablespoons of flour, two tablespoons of sugar ; a little salt. Boil one hour. To be served with soft sauce. Mrs. J. H. IV. Entire Wheat Pudding. — With two cups of en- tire wheat flour mix half a teaspoon each of soda and cream tartar, one cup of milk, half a cup of molasses, and one cup of raisins stoned and chopped. Steam two and a half hours. Sauce: — Half a cup of butter, one cup of powdered 66 COOKS IN CLOVER. sugar, one teaspoon of vanilla, a quarter of a cup of J ing powder, and flour enough to mix a stiff batter, boiling water, the white of an egg beaten to a stiff ) Sauce: — Make thin corn starch, add one egg, and froth. Stir all together till foamy. Mrs. Allen. flavor with vanilla. Mrs. W. W. Taylor. Quick Baked Pudding. — Mix five tablespoons of flour, and five of milk, with five well beaten eggs; and a little salt ; turn one quart of boiling milk upon it. Bake twenty minutes. Serve hot, with hard sauce. Miss S. G. IVallis. Prune Pudding. — Half a pound of prunes stewed until soft; whites of six eggs, beaten to a stiff froth ; powdered sugar sufficient to make it a little thinner than icing. After cooling and removing the pits, mix the prunes with the sugar and eggs. Bake a few minutes. Mrs. C. C. Randall. Cottage Pudding. — Two tablespoons of butter and half a cup of sugar-well beaten together, one ^gg, half a cup of milk, a heaping teaspoon of bak- Queen of Baked Puddings. — One and a half cups of white sugar, two of fine dried bread crumbs, five egfgs, one tablespoon of butter, vanilla, rose water or lemon flavoring ; one quart of fresh rich milk, and half a cup of jelly or jam. Rub the butter into a cup of sugar, beat the yelks very light, and stir these together; the bread crumbs soaked in the milk ' come next, with the flavoring. Bake this in a large buttered pudding dish, two-thirds full, until the custard is set ; draw to the door of the oven, spread over with jam or other conserve; cover this with a meringue made of the whipped whites and half a cup of sugar. Shut the oven, and bake until the meringue begins to color. Serve cold with cream. In strawberry season you may substitute fresh fruit. Mrs. J. W. Meloney. PUDDINGS AND SAUCES. Bread Pudding, I. — Soak one bowl of broken bread in boiling water, beating very fine with a fork ; one quart of milk, half a cup of sugar, one egg well beaten, one teaspoon of salt, and three teaspoons of lemon extract. Mix all together in a pudding dish, and grate nutmeg over the top. Bake in a steady oven three-quarters of an hour. Afrs. John Woolley. Bread Pudding, II. — One pint of stale bread, one quart of milk, one teaspoon of salt, three tablespoons of sugar, two eggs. Remove the crust from the bread, cut the remainder into small dice and soak in the milk for two hours, stirring well together. Beat the eggs, sugar and salt together, and add to the bread and milk ; turn into a pudding dish, and bake in a slow oven forty-five minutes. Miss Anna Hesse. Cracker Pudding. — One quart of milk, one cup of powdered cracker, five eggs, two tablespoons of ( melted butter, half a teaspoon of soda dissolved J in boiling water; heat the milk slightly and pour I over the cracker ; let it stand fifteen minutes. Stir \ into this the beaten yelks ; then the butter and soda ; /beat all smooth and add the whipped whites. vServe I hot, with pudding sauce. Mrs. E. J. Richmond. ' Indian Pudding, I. — One small cup of Indian 1 meal, one cup of molasses, one teaspoon of salt, a ( little ginger, one quart of boiling milk, one quart ' of cold milk. Mix the ingredients well together; (pour in a deep dish, and place in the oven. Stir it \ once in a while for the first hour, to prevent the J meal from settling. Allow it to remain another I hour without stirring. Mis. G. E. Dinsmore. \ Indian Pudding, II. — One quart of milk, two ; heaping tablespoons of Indian meal, four table- / spoons of sugar, one tablespoon of butter, three I" eggs, one teaspoon of salt, half a teaspoon of ginger. 68 COOKS IN CLOVER. Boil the milk in a farina kettle, and sprinkle the meal in it gradually, stirring constantly for twelve minutes. Beat the eggs, salt, sugar and ginger to- gether; stir the butter in the milk and meal, add the egg mixture, put in a pudding dish and bake slowly one hour. Mrs. J. Hemion. Snow Pudding. — Soak half a box of Cooper's gelatine in one pint of cold water, adding two cups of sugar and the juice of two lemons. Pour over this one pint of boiling water, strain through a fine cloth, and let it stand until it commences to jell. Beat the whites of four eggs to a stiff froth, add the jelly, a tablespoon at a time, and beat well together. Put in a dish and let stand over night in a cold place. Custard: — Scald one pint of milk, add the yelks of four eggs, well beaten, and a large tablespoon of sugar, and boil until it commences to thicken. Fla- vor with vanilla. Mrs. H. H. Copeland. Peggy's Pudding. — Two cups of fine bread icrumbs, three cups of chopped apples, one cup of sugar, one teaspoon of mace, half a teaspoon of all- spice, two teaspoons of butter, one tablespoon of salt. Butter a pudding dish, and cover the bottom with crumbs. Lay on these a thick layer of minced apple, sprinkle lightly with spices and a little salt- more heavily with sugar. Stick bits of butter over all ; then more crumbs, continuing this order until all the ingredients are used up. The top layer should be crumbs. Cover closely, and bake half an hour. Remove the cover and let it brown. Send to the table in the dish in which it is baked. Use \ a hard sauce. ( ). Chocolate Pudding, I. — One pint of milk, five tablespoons of grated chocolate, ten tablespoons of grated bread crumbs, four eggs. Beat together the yelks of the eggs, one and a half cups of sugar, the bread crumbs and chocolate, with a little of the PUDDINGS AND SAUCES. 69 milk ; add this to the rest of the milk that has been boiled, and let all boil until it thickens, stirring constantly. Pour into a buttered dish, and put in the oven for a few minutes. Beat the whites of the eggs, add three tablespoons of powdered sugar and spread over the top; brown slightly. Eat with cold cream. Miss M. F. R. Chocolate Pudding', II. — Boil one quart of milk; grate one and a half ounces of chocolate, and mix with a little cold milk and water. Stir the boiled milk into the chocolate, and set it to cool ; stir in the beaten yelks of six eggs, and flavor with vanilla. Sweeten to taste, and bake until the consistency of custard. Beat the whites of the eggs with six table- spoons of sugar, spread over pudding, and brown. Mrs. C. C. Randall. Raisin Puffs. — Two cups of flour, two eggs, one cup of sweet milk, a scant half cup of butter, two tablespoons of sugar, one cup of seeded raisins, three teaspoons of baking powder. Steam in mould or cups. Sauce: — One pint of sweet milk, one tea- spoon of corn starch, two eggs ; sweeten to taste ; flavor with lemon extract. Mrs. E. F. T. Lemon Sauce, I. — For Steamed Puddings. — Thicken one pint of boiling water with flour to the consis- tency of cream, strain, return to the fire, and add one tablespoon of butter, a little salt, and sugar to taste. Just before serving, stir in the rind and juice \ of one lemon, or half a glass of wine. I Miss Kate Kennell. Lemon Sauce, II. — The juice and grated peel of one lemon, one cup of sugar, half a cup of butter, a third of a cup of boiling water. Mix these in a bowl, and stand in a pan of boiling water on the fire, until melted. Mrs. J. R. Morris. 7° COOKS IN CLOVER. Lemon Sauce, III. — One cup of sugar, half a cup J Allow it to become very warm, but not boiling, of butter, one egg, one lemon — all of the juice and Stir constantly. A/iss Sadie Mate Dimmore. one-third of the grated peel, one teaspoon of nut- \ meg, three tablespoons of boiling water. Cream \ Strawberry Sauce. — Half a cup of butter, and the butter and sugar, add the egg-well beaten, then \ one cup of powdered sugar, rubbed to a cream. the lemon and nutmeg. Beat hard for a few min-lAddthe beaten white of an egg, and one cup of utes and pour on the boiling water, a spoonful at a strawberries thoroughly mashed, time. Put in a sauce pan and place on the fire. ) Mrs. A. M. S. Fritters. Cream Fritters. — One cup of cream, the whites; Apple Fritters, II.— One pint of flour, one egg, of five eggs, two cups of prepared fiour, one salt- J one full teaspoon of baliing powder, ten apples cut spoon of nutmeg, and a pinch of salt. Stir the {in rings, and milk to make a soft cake batter, whites and flour alternately into the cream, put in I Mrs. J. N. Terhune. the nutmeg and salt, and beat all briskly for two , minutes ; the batter should be rather thick. Frying Banana Fritters. — Cut three bananas into thin plenty of hot lard, a spoonful of batter for each / slices and use in the same manner as for apple fritter. Drain, and serve upon a hot dish. Eat > fritters. Mrs. W. with jelly sauce. Miss S. G. Wallis. ; Corn Fritters. — Half a can of tender sweet corn, Apple Fritters, I. — One pint of milk, three eggs, jtwo eggs, one and a half cups of flour, half a tea- a little salt, and enough flour to make a moderately / spoon of Royal baking powder, a little salt, and thick batter. Chop a dozen apples qtiite fine, and ' milk enough to make a stiff batter. Fry in very mix well through the batter. Boil in lard, and dust hot butter and lard. Fritters should be half an with powdered sugar before sending to the table. | inch thick when done. This amount will make Mrs. A. H. W. \ eight or ten. Mrs. L. J. Phelps. 7* COOKS IN CLOVER. Green Corn Fritters. — To twelve ears of sweet ( corn — grated, add one teaspoon of salt, a little pep- 1 per, one egg, and two tablespoons of flour. Mix in i small cakes, and fry in butter and lard. Afiss H. M. i Oyster Fritters. — To one pint of milk add two < eggs, a little salt, and sufficient flour to make quite ' a thick batter. Chop thirty oysters in small pieces, | and mix through the batter. Boil in lard, or beef; drippings. . Clam Fritters. — Mix one cup of milk with one of the clam liquor, add two eggs and the soft part of about forty clams chopped; stir in sufficient flour to make a batter. Have ready in a spider boiling lard, and drop into it a tablespoon of the mixture, for each fritter. Have enough lard to cover the fritters. Fry them to a light brown, place on an inverted sieve for a moment, and serve on a hot dish. Mrs. W. H. J. Parsnip Fritters. — Wash thoroughly two good sized parsnips, and cook till soft, in boiling water drain off the water, plunge in cold water, and re- move the skins; mash, and season to taste with but- ter, salt, and pepper. Shape into small cakes with flour. Roll in flour, and fry in butter till brown. Cakes. Nut Cake, I. — Two-thirds of a cup of butter, two cups of sugar, one cup of milk, three eggs, three cups of flour, three teaspoons of baking powder, one cup of nuts, chopped fine. M/ss E. F. Miller. Nut Cake, II. — Beat half a cup of butter and two cups of sugar until creamy, add the yelks of four eggs, and half a teaspoon of soda dissolved in one cup of milk, three cups of flour, and one teaspoon of cream-tartar ; then beat the whites of the eggs to a stiff froth, and stir in quickly one cup of English walnuts, broken up fine. Mrs. G. F. Smith. \ half a cup of milk, one cup of nut meats. Rub the I butter and sugar to a light white cream, add the \ eggs beaten a little, then the flour, sifted with the {baking powder; mix with the milk and nuts into a \ rather firm batter, and bake in a steady oven thirty- ! five minutes. Mrs. L. H. Lutz. '( Hickory Nut Cake. — Three cups of sugar, one ; scant cup of butter, one cup of milk, five cups of j flour, four eggs, one teaspoon of soda, two of cream- j tartar, and a large cup of hickory nut meats. ) Mrs. O. W. Ackcrmaii. Nut Cake, III. — Half a cup of butter, one and a) English Walnut Cake. — One cup of sugar, half half cups of sugar, three eggs, two and a half cups \ a cup of butter, half a cup of milk, two cups of flour, of flour, one and a half teaspoons of baking powder, \ three eggs, one heaping teaspoon of baking powder, 74 COOKS IN CLOVER. one large cup of stoned raisins, and one large cup of chopped walnuts. Flour the nuts and raisins be- fore putting them into the cake. Mrs. G. D. A. Fruit Cake, I. — Five cups of flour, one and a half cups each of sugar and butter, half a cup of milk, one cup of molasses, one teaspoon of soda, two teaspoons each of allspice and cloves, five eggs, two teaspoons of cinnamon, two pounds of raisins, three pounds of ciirrants, one and a half pounds of citron, one nutmeg. This recipe makes five loaves, and can be kept as long as wanted. Mrs. J. Clough. Fruit Cake, II. — One and a half pounds of stoned raisins, one pound of currants, half a pound each of citron, butter, and sugar, half a gill of mo- lasses, one teaspoon each of allspice and nutmeg, three-quarters of a pound of flour, three eggs, and two teaspoons of baking powder. This will make a six pound cake. Mrs. A. S. Fruit Cake, III. — Four pounds of raisins, three of currants, one of citron, one of sugar, one of flour, one of butter, half a pint of molasses, nine eggs, two ounces of mixed spices, one gill of brandy, one of wine, and four nutmegs. Afrs. J. Ryerson. Fruit Cake, IV. — One pound of butter, one pound of sugar, ten eggs, one pound of flour, four pounds of raisins, four pounds of currants and one pound of citron ; then add a tablespoon each of cloves, cinna- mon, allspice, mace and nutmeg; three-quarters of a cup of molasses, half a glass of brandy, and half a teaspoon of saleratus. Bake about three and a half hours. Mrs. S. J. Post. Wedding Cake. — One pound each of light brown sugar, flour and butter, eight eggs, the whites and yelks beaten separately; half an ounce each of cloves, cinnamon and nutmeg; one large wineglass of wine, and one of brandy ; one cup of molasses 7S four pounds of raisins; one pound of currants; one and a half pounds of citron ; one teaspoon of Royal baking powder; a little salt. Mix half of the flour with the fruit. Bake six hours in a slow oven. Mrs. J. W. Mcloney. White Fruit Cake. — Half a pint of butter, one pint of sugar, one and a half pints of flour, two { teaspoons of baking powder, the whites of eight | 6ggs. Flavor, and stir in one grated cocoanut, one \ pound of almonds blanched and cut up fine, and ) half a pound of citron cut in small pieces. \ Mrs. Guild Copeland. J Nut Fruit Cake. — Half a cup of butter, one} pound each of raisins, Brazil nuts, and dates, fouri eggs, two teaspoons of cinnamon, one cup of strong/ coffee, two of brown sugar, one of sour milk, one tea- spoon of soda, and half a pound of currants. Every- thing chopped fine. Bake two hours. Miss Webb. \ Pound Cake. — One pound of butter, one pound of sugar, one pound of flour, ten eggs, and one tea- I spoon of baking powder. Flavor with vanilla. Mrs. H. P. Doreynus. Mock Pound Cake. — One cup of corn starch, wet with half a cup of milk; one cup of butter; two cups of sugar; three cups of flour; four eggs, the whites and yelks beaten separately ; two even tea- spoons of baking powder. Flavor to taste. Miss H. E. Latham. Orange Cake. — Two cups of sugar, the yelks of five eggs, half a cup of water, the rind and juice of one orange, two large cups of flour, with two tea- spoons of baking powder ; add the whites of three eggs well beaten. Icing: — The whites of two eggs, two tablespoons of pulverized sugar, and the rind of half an orange. Mrs. G. F. E. COOKS IN CLOVER. Currant Cake. — Two cups of flour, one cup of sugar, one cup of butter, the whites of three eggs and yelks of four, and half a pound of currants. Miss E. B. O. Whortleberry Cake. — One quart of flour, one quart of berries, one and a half cups of sugar, two teaspoons of baking powder, water enough to make a batter about as stiff as pound cake, salt to taste. Bake in a hot oven. Miss S. M. Gill. Dried Apple Cake. — Three cups of dried apples, soaked over night in cold water and chopped in the morning ; three cups of molasses, stewed with the apples. Let this cool, then add one cup of melted butter, three eggs, one teaspoon of soda, two tea- spoons of cinnamon, one and a half teaspoons of cloves, three cups of flour, and one pound of chopped raisins. Bake in a moderately hot oven. Mrs. F. M. Bread Cake. — Two cups of soft sponge, two eggs, ' one cup of butter, one cup of sweet milk, three cups \ of flour, four teaspoons of Royal baking powder, ; two teaspoons of cinnamon, half a teaspoon of cloves, J half a nutmeg, and two cups of seeded raisins. Put \ the sponge in last. This will make two loaves. Mrs. H. R. Wells. Coffee Cake. — Two cups of sugar, one cup of but- ter, one cup of molasses, one cup of strong coffee, four eggs, one teaspoon of soda and two of cream- tartar, two teaspoons of cinnamon, two teaspoons of cloves, one grated nutmeg, one pound of raisins, one pound of currants, and four cups of flour. Bake in a moderate oven. Half of the quantity will make one nice sized cake. Mrs. R. Bell. Pork Cake. — One pound of fat salt pork-chopped fine, two pounds of currants, two pounds of raisins, one pound of citron, one pound of brown sugar. 77 three eggs, two teaspoons of all kinds of spices, two < teaspoons of baking soda in a little hot water, one < quart of boiling coffee poured over the pork, and | one teaspoon of salt. Miss M. A. R. \ One Egg Cake. — One and a half cups of sugar, \ two-thirds of a cup of butter-beaten to a cream, \ one well beaten egg, half a cup of water, a quarter \ of a cup of cocoanut, two cups of flour, one teaspoon \ of baking powder. Flavor with lemon and a little! vanilla. Bake about half an hour. Mrs. A. E. Spiegle. Cheap Sponge Cake. — Four eggs, beaten separ- ately ; one and a half cups of sugar, stirred into the yelks; two-thirds of a cup of boiling water; the grated peel of one lemon, or one teaspoon of lemon essence; a small pinch of salt; two cups of flour- sifted, with one heaping teaspoon of baking powder. Stir in the whites of the eggs at last. Mrs. J. H. Sponge Cake, I. — Four eggs-whites and yelks beaten separately, one cup of sugar, one cup of flour, one teaspoon of baking powder. When ready to put into the oven, add half a cup of boiling water. Mrs. R. Inglis. Sponge Cake, II. — Six eggs, the w^eight of five unbroken eggs in pulverized sugar, the weight of three eggs in flour-twice sifted, the juice of half a large lemon. Separate the yelks and whites, beat the latter stiff, beat the yelks and sugar until per- fectly smooth and light, add the lemon juice, and a third of the whites : after this, stir in slowly the flour ; while stirring with the right hand, drop the flour gently with the left, little by little; when a third of the flour has been added, stir in another third of the whites, and so on until all is mixed. Do not beat at all, after commencing to put in the flour. Bake immediately, in a moderate oven. Philadelphia. 78 COOKS IN CLOVER. Martha Washington Cake. — This recipe was used' in Gen' I. Washington s family and copied from an old book of Mrs. Washington's. — One and a quarter pounds of white sugar, half a pound of butter, one and three- quarter pounds of flour, six eggs, one pint of sour cream, the grated rind of two lemons and juice of one, one nutmeg and some mace, one pound of raisins, one pound of currants, one and a half pounds of citron. Cream the butter and sugar to- gether, add the yelks of eggs well beaten, then the cream and flour, then the whites beaten to a froth. Have the fruit floured, and stir it in last of all. Bake about two hours. Miss M. F. R. Geo. Washington Cake. — One pound of sugar, one poimd of flour, half a pound of butter, one cup of milk, four eggs, half a nutmeg, one pound of raisins, one pound of currants, half a pound of cit- ron, three teaspoons of baking powder. Mrs. J. H. B. Washington Cake. — One cup of sugar, half a cup of sour milk, two eggs, one teaspoon of saleratus, one and a half cups of flour, and lemon to taste. Alits Katie C. Brinkman. Union Cake.— One pound of sugar, one pound of flour, one scant half pound of butter, one cup of milk, five eggs, two teaspoons of baking powder. Mrs. C. E. D. Angel Food. — The whites of eleven eggs, one and a half tumblers of pulverized sugar, one teaspoon of vanilla flavoring, one tumbler of sifted flour, and one teaspoon of cream-tartar sifted in the flour. Beat the whites to a stiff froth, add the sugar, flour, and vanilla, stirring gently. Do not grease the bak- ing pan. Bake forty minutes, and turn out on a sieve, or something that will allow the air to pass under the cake, while cooling. Mrs. Chas. E. Denholm 79 Angel Cake. — One cup of powdered sugar, one' cnp of flour, one teaspoon of cream -tartar, thei whites of eleven eggs. Sift the flour and cream- ' tartar, beat the eggs to a stiff froth, beat in the' sugar, one teaspoon of vanilla, and the flour, j Bake slowly forty minutes in an ungreased pan. Turn the pan upside down to cool the cake. Miss N. M. Blizard. ) Delicate Cake, I. — One cup of butter, two cups of; sugar, one cup of sweet milk, two cups of flour, half a cup of com starch, two teaspoons of baking powder, and the whites of seven eggs. Flavor to taste. Mrs. Wni. R. Powell. Delicate Cake, II. — Two cups of white sugar, three quarters of a cup of butter, one cup of sweet milk, three cups of flour, the whites of four eggs, two teaspoons of cream-tartar, and one of soda. Mrs. O. IV. Aekirvian. Belle Cake. — One cup of sugar, a third of a cup of butter, half a cup of milk, one and a half cups of flour, the whites of two eggs, two teaspoons of bak- ing powder, and a little salt. Ice, while hot, with the yelks of the eggs and half a cup of powdered sugar, also one teaspoon of ground cinnamon. Mrs. Robt. Bdl. Silver Cake. — Stir to a cream one and a half cups of powdered sugar, and half a cup of butter ; add the whites of three eggs beaten stiff, one tea- spoon of vanilla or rose, one cup of cold water, three cups of flour, and two teaspoons of baking powder. Bake in a tin pan, eight by twelve inches in size, in a moderately hot oven. Frosting: — The whites of two eggs, and one pound of powdered sugar. After you have frosted the cake, mark into squares, and place half of an Eng- lish walnut on each. To be cut as marked, when cold. Mrs. Peter Doremus, 8o COOKS IN CLOVER. Sunshine Cake.— The yelks of eleven eggs, two cups of sugar, one of butter, one of milk, one tea- spoon of cream-tartar, half a teaspoon of soda, and three cups of flour ; flavor to taste. Mrs. M. L. Blizard. \ Piccolomini Cake. — One cup of butter, and three \ cups of sugar rubbed to a cream ; beat five eggs very \ light, and stir them gradually into the butter and ! sugar; then add four cups of flour, one cup of sweet' milk, one teaspoon of cream-tartar in a little warm < w'ater, half a teaspoon of soda, nutmeg, and a wine glass of rose water. Bake in a moderate oven. Mrs. A. E. Deyo. Feather Cake. — One cup of sugar, half a cup of butter, half a cup of sweet milk, two and a half cups of flour, two eggs, two teaspoons of cream- tartar, one teaspoon of saleratus ; flavor with lemon or vanilla. Mrs. /as. Clough. \ Dutchess Cake. — Half a cup of butter, one cup { of sugar, one cup of milk, six eggs, one teaspoon of I baking powder, one large pint of flour, and one tea- \ spoon of vanilla. Mrs. Wm. R. Payne. LAVER CAKES. Chocolate Ice Cream Cake. — Half a cup of but- ter, one and a half cups of sugar, four eggs, two and a half cups of flour, two teaspoons of baking powder, and enough melted chocolate to make the cake sulhciently dark. Bake in layers. Filling: — Two cups of granulated sugar, half a cup of boiling water, and the whites of two eggs. Boil the sugar and water together until the mixture will candy when dropped in cold water; pour the boiling syrup into the beaten whites of the eggs, and beat to a firm cream. Flavor with vanilla, and spread between the layers and over the top. Mrs. D. C. Cowirey. \ Ice Cream Cake. — The whites of eight eggs, one ' cup of butter, two cups of sugar, two cups of flour, • one cup of corn starch, one cup of milk, and three teaspoons of baking powder. Filling: — The whites of four eggs, four cups of| granulated sugar. Pour half a pint of boiling water \ over the sugar, and boil until candied and clear. Beat the eggs light, and pour the boiling sugar over them, beating to a stiff cream. Add one teaspoon of citric acid, and flavor with vanilla. Mrs. A. M. Collignon. Lemon Cake, I. — Two eggs, five tablespoons of milk, one cup of sugar, one and a quarter cups of flour, two teaspoons of baking powder; three layers. Filling:— -Two eggs beaten very light, half a cup of sugar, a teaspoon of butter, the grated rind of one and the juice of two lemons. Boil until thick, and spread between the layers, when cold. Mrs. F. M. Swan. Lemon Cake, II. — One and a half cups of sugar, half a cup of butter, three eggs, half a cup of milk, two and a half cups of flour, and one and a half tea- spoons of baking powder. Filling: — One tablespoon of corn starch, wet with a very little water ; one cup of sugar, two eggs, the rind and juice of one lemon, a little butter, and a pinch of salt, mixed together and added to the corn starch. Mrs. A. H. Ackerman. Orange Cake. — One pound of flour, one pound of sugar, half a pound of butter, half a pint of sweet milk, four eggs, and two teaspoons of baking powder. Bake in layer tins. Filling: — To the whites of two eggs, add the juice of two oranges; grate the rind of one, sweeten to taste, and use as you would jelly. Mix what re- mains with the white of another G^^^g, and the juice of another orange ; thicken with powdered sugar for frosting. Mrs. J. Ryerson. 82 COOKS IN CLOVER. Chocolate Cake, I. — One pint of flour, two tea- spoons of baking powder, one cup of sugar, two eggs, and butter the size of an egg; mix the butter, sugar and yelks of the eggs together, add one cup of milk, the flour and beaten whites of the eggs ; melt two squares of Baker's chocolate and stir I quickly through the batter ; flavor with vanilla, and bake in layer tins. Filling: — The white of one egg, one tablespoon of' water, and powdered sugar. Spread between the| layers when cool. Miss Lottie M. Still. Date Cake.— One cup of butter, two of sugar three and a half of flour, half a cup of sweet milk, the whites of seven eggs, and two teaspoons of baking powder. Bake in layera Filling: — Chop a pound of dates, mix with part of icing, and spread between layers. Icing: — One and a half cups of sugar, and two tablespoons of water; let it boil on back of stove until it is waxy or stringy, then add the whites of two eggs, and flavor with pine apple. Mrs. R. Vrecland. Chocolate Cake, II. — One and a half cups of flour, one cup of sugar, half a cup of butter, two eggs, and one teaspoon of baking powder; flavor with! lemon. Filling: — Grate one cake of sweet chocolate, add one cup of sugar, one cup of milk and one eg boil slowly until thick, and stir in one and a half i teaspoons of extract of vanilla. Airs. L. H. Lutz. Walnut Cake. — Three-quarters of a cup of but- ter, two cups of sugar, three cups of flour, one cup of milk, four eggs, and a little salt. Filling: — One pound of walniits chopped fine, one egg, one tablespoon of sugar, one tablespoon of corn starch, and one cup of milk. Boilthemilk, then pour in the ingredients and let all come to a boil ; spread between layers. Mrs. J!'/.'!. R. Fcwcll. Cocoanut Cake, I. — Grate one cocoanut and mix with powdered sugar. Mix two teacups of sugar with one teacup of butter, and beat until very smooth, add four eggs and one teacup of milk, and after thoroughly mixing, add sufficient flour to make a thin batter, and two teaspoons of baking powder. Bake in small layer tins, and place a layer of the grated cocoanut over each cake, having previously covered each with a thin icing. After sufficient layers have been added, cover the top with the icing, and sprinkle thickly with grated cocoanut. Mrs. Joseph Holds-worth. Cocoanut Cake, II. — Twocupsof sugar, half a cup of butter, one cup of milk, three cups of flour, and two teaspoons of baking soda. Bake in layer tins. Filling: — To half a grated cocoanut, add the whites of three eggs well beaten, and one cup of pulver- ized sugar, and spread this between the layers. Mix with the other half of the cocoanut, four table- spoons of sugar, an cake. 83 id strew thickly on the top of the Mrs. J .R. Almond Cake. — On the beaten whites of ten eggs sift one goblet of flour through which has been stirred a heaping teaspoon of cream tartar, stir very gently and do not beat it. Bake in layer pans. Cream Filling: — Half a pint of sweet cream, the yelks of three eggs, a tablespoon of pulverized sugar, and one of corn starch. Dissolve the starch smoothly with a little milk, beat the yelks and sugar together with this, boil the cream, and stir these ingredients in as for any cream cake filling, but a little thicker; blanche and chop fine half a pound of almonds, and stir into the cream. Put to- gether like jelly cake, and, while the icing is soft, stick in half a pound of split almonds. Mrs. A. E. Spicgle. Tutti-Frutti Cake. — Two cups of granulated su- 84 COOKS IN CLOVER. gar, one cup of milk, the whites of five eggs, three cups of flour, and three teaspoons of baking powder. Bake in layer tins. Filling: — One pint of hot water, two cups of sugar ; boil as for candy, and add it to the whites of two eggs, beaten to a froth ; dissolve citric acid, the size of a pea, in one teaspoon of water; stir all well together. Spread this between the layers and over the top, placing raisins, blanched almonds and citron on the icing. Mrs. G. Terhune. Fred's Favorite. — Three eggs, whites and yelks beaten separately; one cup of sugar, two cups of flour, half a cup of rich milk, (cream is better), half a teaspoon of soda dissolved in hot water, one tea- spoon of cream-tartar sifted in the flour; flavor with bitter almond. Bake in layer tins. Filling: — The whites of four eggs whipped until stiff", and one heaping cup of powdered sugar. Miss S. G. Wallis. \ Gold Cake. — One cup of sugar, half a cup of but- |ter, two cups of flour, three-quarters of a cup of I sweet milk, one and a half teaspoons of baking pow- II der, the yelks of eight eggs ; flavor to taste. ) Cream: — One lemon grated, one ^%'g, three-qiiar- ) ters of a cup of sugar, three tablespoons of water ; jboil until quite thick, and spread between the /layers. Mrs. Wm. R. Foicell. \ \ Moire Ribbon Cake. — Cream together one cup j of butter and two cups of sugar, add four eggs, beating thoroughly, then one cup of milk, and lastly \ three cups of flour prepared with one heaping tea- -spoon of Royal baking powder. Divide this mix- |ture into three parts. For the middle layer take I one of these parts, and add one cup of raisins, one I cup of currants, and one teaspoon each of cinna- ) mon, allspice and cloves. Bake in shallow, oblong ) tins, and put together with jelly, pressing gently, ) to unite them firmly. Mrs. J. H. Ackermaii. 8s Ribbon Cake. — Two cups of sugar, one cup of 1 butter, one cup of milk, three eggs, three full cups< of flour, two heaping teaspoons of baking powder, salt. Mix butter and sugar together until creamy, then add salt, eggs-well beaten, milk, flour, and ' baking powder. After mixing all well together, divide in three parts. Color one part pink with j cochineal, another part with two cakes of sweet choco- late, leaving the third as it is, and flavor to taste. Bake in deep layer tins. Beat the white of one egg with two tablespoons of powdered sugar, and 1 spread a little between the layers to unite them. Add a little more sugar to the rest, for the top. Mrs. J. H. JV. Cream Cake. — Two scant cups of sugar, three eggs, half a cup of cold water, half a teaspoon of salt, two and a half cups of flour, and one teaspoon of Royal baking powder. Bake in four layers in a quick oven. Cream: — One large cup of milk, half a cup of su- gar, one Qgg, two teaspoons of corn starch, a little salt, and one teaspoon of vanilla or lemon. Let the milk come to a boil, then add the corn starch, egg and sugar, mixing well together. When it thickens remove from the fire and cool ; then spread between the layers. Mrs. F. Groocock. Boston Cream Cake. — One cup of sugar, two cups of flour, and two teaspoons of cream-tartar; beat six eggs until light, then add half a teaspoon of soda in about a tablespoon of hot water. Mix ' ten minutes, and bake in layer tins. ; Cream: — One cup of sugar, half a cup of flour, ; two eggs ; one pint of milk, boiled, and poured over ; the sugar, flour, and eggs ; then put on and boil up, \ stirring all the time. Mrs. E. C. Gill. Charlotte Russe Cake. — One coffee cup each of sugar and flour, three eggs, half a teaspoon of soda 86 COOKS IN CLOVER. and one of cream-tartar, one tablespoon of water, j one pint of cream, whipped and flavored with vanilla. To be baked in layers, and put together with cream. Mrs. O. W. Ackernian. Strawberry Short Cake, I.— One cup of sugar, one tablespoon of butter rubbed into the sugar, three eggs, one cup of flour, two tablespoons of milk, and one and a half teaspoons of Sea Foam. Bake in tins as layer cake. Mrs. L. W. Filkins. Strawberry Short Cake, II.— Bruise the berries, cover with a thick layer of sugar and set aside. Take one quart of sifted flour, half a cup of but- ter, one egg, and milk enough to make a stiff dough ; knead well and roll out about one inch thick. When baked, split and let cool, then put the berries between. Mrs. R. R. Berdan. Pine-apple Short Cake.— Two hours before bringing the cake on the table take a very ripe, finely flavored pine-apple, peel it, cut as thin as wafers, and sprinkle sugar over it liberally, then cover it close. For the short cake take sufficient flour for one pie dish, butter the size of a small Q.^%, 2l very little salt, and milk enough to make a very soft dough. Do not knead the dough, just barely mix it, and press it into the pie plate. The baking powder, butter, sugar and salt should be rubbed well through the flour, the other ingredients then quickly added. When it is time to serve, split the cake, spread the prepared pine-apple between the layers, and serve with sugar and sweet cream. Mrs. R. Montgomery. Charlotte Pol-maise. — Boil over a slow fire one and a half pints of cream, or rich milk. Have ready six yelks, stir them gradually in the boiling cream, let this boil until thick, then divide and put in two sauce pans ; stir into one pan six ounces of SMALL CAKES chocolate grated fine, two ounces of loaf sugar, a quarter of a pound of macaroons broken fine. Put into the other pan four ounces of shelled sweet I almonds and a few bitter ones, blanched and Jumbles, I.— One pound of butter, one pound of pounded ; one ounce of tfitron cut fine, four ounces sugar, two and a half pounds of flour, three eggs, of sugar. Stir well, let it come to aboil, and set to half a teaspoon of saleratus, one tablespoon of cool. Put between cake in alternate layers. water. Roll in powdered sugar before baking. Garfield. \ Mrs. C. Van Riper. Cream Icing. — Two cups of granulated sugar, half a cup of hot water; boil five minutes or until it becomes like jelly, then place the vessel in cold water and beat hard until thick, add the whites of two eggs beaten to a light froth, and flavor. Miss S. E. Brtmrn. Boiled Icing. — The white of one &%%, one coffee cup of granulated sugar, and two tablespoons of water. Boil until it threads from the spoon, then pour on the beaten &g Plain Cookies. — Two cups of sugar, one cup of | butter, one cup of sweet milk, two eggs, five cups of flour, four teaspoons of baking powder. Roll thin and bake quickly. Miss E. B. O. ' Rich Sugar Cookies. — Half a pound each of su- gar and butter creamed together, three quarters of j pound of flour, two eggs, and a little brandy. They should be soft when ready to roll out. Lay each in \ sugar before baking. Miss Katie Kcnnell. j Chocolate Cookies. — One tablespoon of butter, two cups of flour, one cup of sugar, one egg, two bars of sweet chocolate — grated, and two heaping teaspoons of Royal baking powder. Mix in the milk to a stiff dough, roll out, cut into cookies, and bake in a very quick oven. Mrs. W. W. Taylor. Cream Puffs, I. — One cup of water, half a cup of butter, three eggs; boil the water and butter to- gether, and stir in one cup of dry flour while boil- ing; when cool add the eggs — well beaten, and mix thoroughly ; drop into well buttered small tins, and bake twenty minutes in a hot oven. Cream: — One cup of milk, half a cup of sugar, three tablespoons of corn starch, one e,%g, sl little salt and flavoring. Beat the &%% and sugar together; add the flour, and stir into the milk while boiling. Mrs. iV. R. Payne. S9 Cream Puffs, II. — Half a pound of butter, three! quarters of a pound of flour, eight eggs, and one pint i of water. Stir the butter into the water, which should ! be heated, set it on the fire and bring it to a boil, stirring frequently. When it boils, put in the flour, boil one minute, stirring constantly, take from the fire, and let it cool. When cold, add the eggs which should be beaten very light. Drop, in spoonfuls, | upon buttered paper, and bake quickly. \ Cream: — One quart of milk, four tablespoons of \ corn starch, two eggs, two cups of sugar. Wet the ] corn starch with enough milk to work it into a| smooth paste. Boil the remainder of the milk, beat the eggs, add the sugar and corn starch to these, and, as soon as the milk boils, pour in the mix- ture, stirring constantly until smooth and thick. Drop in a small piece of butter, and set the custard • aside to cool. Flavor with vanilla. Pass a sharp knife around the puffs, split them and fill with the mixture. Afiss Sadie M. Dinsmore. Cocoanut Drops. — Grate a cocoanut, and weigh it; then add half the weight of powdered sugar, and the whites of two eggs beaten to a stiff froth; stir the ingredients together, then drop the mixture with a spoon upon buttered white paj)er or tin sheets, and sift sugar over them. Bake in a slow oven fifteen minutes. Mrs. M. E. W. Cocoanut Puffs. — Beat well together the white of one (t%g, half a cup of sugar, and one tablespoon of flour; then add a pinch of salt, one teaspoon of vanilla, and a cup of cocoanut ; dip out with a tea- spoon on buttered paper, and bake in a good oven. Miss M. N. Dinsmore. Betsy's Kisses. — Beat the whites of nine eggs to a stiff froth, then mix with it fifteen tablespoons of finest white sugar, and five drops of essence of lemon. Drop them on paper with a teaspoon, sift sugar over them, and bake in a slow oven. ***. 9° COOKS IN CLOVER. Lady Fingers. — Mix well four ounces of sugar, | Sour milk requires one teaspoon of cream- tartar, the yelks of four eggs, three ounces of flour, and a and sweet milk two. Mrs. F. M. Swan. little salt. Beat the four whites into the mixture, \ gradually. Butter a shallow pan, squirt through Crullers, III.— Two cups of sugar, three eggs, a a confectioner's syringe or a little piece of paper good half cup of butter, two cups of sweet milk, rolled up ; dust with sugar, and bake in a moderate one heaping teaspoon of soda, and two of cream- oven. Mrs. Geo. I. Chapman. tartar. Mrs. A. H. Acker mam. Crullers, I. — Two cups of sugar, twocupsof milk, four eggs, a small half cup of butter, nine cups of ; flour, three large teaspoons of baking powder, and half a nutmeg. Beat the butter and sugar to a cream, next add the eggs after they have been thoroughly beaten separately, then the milk, next add the flour] after it has been sifted seven times with the baking \ powder, and the nutmeg. Mrs. T. M. Moore. Doughnuts. — One and a half cups of sugar, two eggs, two scant cups of milk, two teaspoons of bak- ing powder, half a teaspoon of salt, a little grated nutmeg, enough flour to make a stiff batter. Drop by the dessertspoonful into boiling lard. Let them fry until a light brown, and sprinkle with pulver-' ized sugar. Mrs. G. E. Dinsmore. Crullers, II.— Two cups of sugar, two-thirds of a) MOLASSES CAKES, cup of shortening, one pint of milk, four eggs, one) Aunt Caddie's Molasses Cake. — Put a table- nutmeg, one teaspoon of soda, and a little salt, spoon of lard or butter in a cup with one even tea- 91 spoon of soda, fill the cup with hot water, add one ) gar, one cup of milk, one teaspoon of soda, three cup of molasses, one egg, a pinch of salt, spice to j cups of flour, with cinnamon and ginger to taste, taste, and two cups of flour. Mrs. P. R. Watson. \ Bake twenty minutes. Mrs. R. B. Tindall. Molasses Cake.— One and a half cups of molasses, half a cup of butter, three cups of flour, one of milk, two eggs, one small teaspoon of soda, ginger and other spices to taste. Mix the molasses with the butter thoroughly, then stir in the flour, and add the milk; next the eggs well beaten, and lastly the soda dissolved in a little milk or water. Mrs. D. D. Naugle. Soft Molasses Cake. — One cup of molasses, half I a nutmeg, half a cup of butter, half a cup of sour i milk, two eggs, one even teaspoon of saleratus ; mix them with flour. Mrs. E. F. T. Molasses Ginger Cake. — One cup of molasses, two eggs, a third of a cup of butter, one cup of su- Ginger Snaps, I. — One and a half cups of molasses, \ one cup of butter, one teaspoon of soda, two tea- ! spoons of ginger, and flour enough to roll. Bake I in a quick oven. Miss E. F. Hussey. Ginger Snaps, II. — One cup of sugar, one cup of molasses, one cup of butter, two and a half tea- spoons of ginger, one teaspoon of soda, and flour to roll. Mrs. J. H. Bogart. Ginger Cookies. — Tvvo cups of molasses, one cup of sugar, three eggs, two even dessertspoons of soda dissolved in half a cup of boiling water, one tea- spoon of cinnamon, one teaspoon of ginger, and one cup of lard. Mix with flour very soft. Mrs. L. J. Phelps. 92 COOKS IN CLOVER. Norton Hill Cookies.— One cup of sugar, two^ Soft Gingerbread.— Half a cup of butter, one cups of molasses, one and a half cups of melted ) and a half cups of flour, two- thirds of a cup of butter, one tablespoon each of soda, ginger, cloves, ( water, one egg, one teaspoon of soda, one cup of and cinnamon. Roll very thin, and cut with a bis- \ molasses, one teaspoon of sugar, ginger to taste, cuit cutter. Bake in a quick oven. j Mrs R. Inglis. Mrs. G. E. Dinsmore. \ Custards and Creams. Floating Island. — Into a pint of cream sweet- ened with loaf sugar, stir sufficient currant jelly to give a rich tint, place this in a glass dish, in the center put slices of lady cake, or other delicate cake, covered with raspberry jam, laid evenly on each other. Flavor another pint of cream with the juice of two lemons and beat to a stiff froth ; then pour it over the cake. Mrs. J. R. Morris. Apple Snow, I. — The pulp of four baked apples, the white of one G. but do not let it boil. When cold, add lemon juice'' and sugar. This is very good in colds with sore) throat. Mrs. V. G. C. \ i Mustard Plaster. — One part mustard, and two parts flour, mixed with warm water. It must not be thin enough to run. Spread between two pieces of cheese cloth, in a very much thinner layer than for a poultice. Keep it on from fifteen to twenty min- utes, never long enough to blister, as a blister raised by mustard is very sore and difficult to heal. G. C. ] Bread Poultice. — Soak a muslin bag filled with [bread crumbs in boiling water for a few minutes, I then squeeze gently until it does not drip. As this [poultice does not retain heat any length of time, I it should be very thick. Flaxseed Poultice. — Stir flaxseed meal into 'boiling water slowly, stirring constantly to prevent lumps, until it becomes stiff enough not to run freely. It takes about a pound of meal for- a good sized poultice. Charcoal Poultice. — Mix powdered charcoal through either meal or bread poultice, and sprinkle its surface freely with the powdered charcoal. This is an excellent purifier for old and foul sores. When for any reason a poultice cannot be had as soon as desired, flannel cloths wrung out in hot water, and renewed every few minutes are very effective. Grace Crane. Hints. RIALS. Barley. — Pearled barley is excellent in soups. It requires soaking for several hours before using. Caramel. — Indispensable for coloring Soups, Gravies and some Jellies. ]Melt one cup of granulated sugar in [ a sauce pan, stirring it imtil a very dark brown ; add > very gradually one cup of cold water, stirring con- } stantly, and boil these together until a little thick ; Bay Leaves. — The leaves on the top of a box of (as soon as it is a little cool, put in a wide-mouthed figs are usually bay leaves. Theyhavea very strong j bottle. When cold it should be about the consist- flavor, and more than one is never used at a time, {eucy of molasses. It will keep indefinitely. Browned Flour. — Sift half a pound of flour into( Crumbs. — Dry slices of bread, otherwise wasted, a dripping pan, and set it in a hot oven. Look to (may be saved for crumbs, set on a tin in the oven, it occasionally and stir it well. When it is the | and allowed to become very crisp; then rolled, sifted, color of coffee which is half milk, take it out, and (and kept perfectly dry. put in a tin for use. You will require a third more } of this, for thickening, than of raw flour. \ Curry Powder. — India curry powder is the best, Molly. -and can be bought in small bottles. 112 COOKS IN CLOVER. Garlic. — This has a flavor like onions, but more | Never allow any meat or fish to lie, if you can delicate. A braid of garlic costs but a few cents, ) hang it up. and will keep a long time. A 'clove' of garlic is> one of the little sections into which the roots divide. All r^;/ meats should be cooked rare, and all ( 7vJiitc meats should be well done. Pepper. — Cayenne pepjDer is more wholesome J than black pepper ; it is stimulating while the latter { Stewing is the most economical mode of cooking is irritating. \ meats; broiling and roasting, the most healthful. Tapioca.— Flake and pearled tapioca have the All vegetables, when cut, may be kept fresh by same taste, but the latter is better for thickening (putting the stalks in water, soups, and for many kinds of puddings. It must < always be soaked before using. Be sure the water is at boiling point before put- ting into it the vegetables to be cooked. T H O D S i Sweet potatoes require nealy twice the time of To have a bright strong fire, the fire-pot must be Irish potatoes, either to bake or boil, kept free from cinders and ashes. | ) It is important that every form of food into which For scraping kettles, a large clam shell is excellent, jstarch enters, should be thoroughly cooked. Never grease pie plates ; sprinkle them lightly < with flour. i Put sugar on the bottom crust of fruit pies, and the juice will not run out; be careful not to have the oven too hot or the sugar will harden. To stone raisins easily, pour boiling water over them, and drain off. Put a small dish of water in the oven, when bak- ing cake, to prevent too rapid browning. All cakes in which molasses is used, are more apt to burn than others. Watch them weLl. Boiled custard frequently becomes curdled from over cooking; when it does, it may be returned to proper consistency by beating with an egg beater, as soon as taken from the stove. Weights and Measures. Four teaspoons of liquid — one tablespoon. Three teaspoons of dry material — one tablespoon. Four tablespoons of liquid — one wineglass. Eight tablespoons of liquid — one gill. Sixteen tablespoons of liquid — one cup. Four cups of liquid — one quart. , Four cups of flour — one pound or quart. Two cups of solid butter — one pound. Two cups of granulated sugar — one pound. Two and a half cups of powdered sugar — one pound. Three cups of meal — one pound. One pint of milk or water — one pound. One pint of chopped meat, solid, — one pound. Nine large, or ten medium eggs — one pound. Butter, the size of an egg — a quarter of a cup. COOKS IN CLOVER. MISCELLANEOUS. Flowers grow particularly well in the kitchen, where the heat is even, the air moistened by the steam, and the sun seldom shut out. If applied immediately, powdered starch will ab- sorb most of the fruit stains from table linen. A little borax in the water will prevent red and . blue bordered table linen and towels from running. < A little kerosene on a flannel answers nicely to rub tip furniture. To take out an old window pane, heat a poker, run it slowly along the old putty and soften it loose. When lamps cease to give a good light, boil the burners half an hour, using a good teaspoon of washing soda, rinse and dry. * For removing all stains except hot grease from j clothing, take four tablespoons of bay rum, one I teaspoon of saltpetre, and one quart of rain water. I Apply with a sponge or brush. ) I To destroy moth, take one pound of alum, dis- solved in one quart of water; apply, while warm, \ with a small brush, wherever the moths are. Cucumber peelings, laid around the infested places over night, is said to be an effective remedy for ex- terminating roaches, three or four nights being sufficient to remove all traces of them. For cleansing carpets, cut very fine one bar of white Ivory soap, and boil it in one gallon of soft water, untildissolved; then add four ounces of pul: verized Fuller's earth, stirring until melted; then stir in slowly nine gallons of cold water and half a ;pint of alcohol. ••^JMEJMOR/\NDA.^- •>-^t^T H K^5^.- p til tic lli.lt§iil BiikJ®^^^^^^^ ^vvj^ % \^d^ ^o^^M PASSAIC, N. J. SllIJPLUS, DIRECTORS. EDO KIP, PuEs., JOHN A. WILLETT, Vice-Pres., A. N. ACKERMAN, CHAS. M. HOAVE, M. E. WORTHEN, THOS. M. MOORE, D. CARLISLE, FRANK M. SWAN, ROBERT U. KENT, Casiiiek. ICOMPAN Y. $100,000. I 12,500. ; McRsy kmi on Ils;:sii and Isisrsst IWmi DIRECTORS. )C". M. HOWE, Pres., } R. D. KENT, Vice-Pres., {EDO KIP, JOHN A. WILLETT, M. E. WORTHEN, PETER REID, F. W. SOULE, D. CARLISLE, SEc'y., F. A. SOULE, Treas., JOHN J. BOW^S, G. B. WATERHOUSE, ^. Z. VAN HOUTEN, A. N. ACKERMAN, FRANK M. SWAN. T. M. MOORE, Att'y. OKKICE HOURS, Daily, 11a. m. to 1 v. m. Saturdays, 7 to 9 p. m. Wednesdays, 7 to S i'. M. OUR NUMBER IS 300 MAIN AVENUE, NEAR DEPOT. AND WE HAVE :W0 ARTICLES IN THE Line that you need unci cannot live without. Among this number we would mention our That are always FRE.SH and PUKE, anJ i^ure to trive entire satisfaction. Yon will lind our *^FI.OUH, BUTTKH, CHEESE AKD EGGS^ The very test the Market Affords. We have the Ijest ussortment of CANNED GOODS in the City FRVJ\TS> ^v^o 3f:rr\^s> Kept in their season. This being so I cannot do better than to buy of The " COOKS IN CLOVER " have well and ably provided for the comfort of the " inner man," in this choice collection of tried and tested recipes. But the " outer man" can only be said to be well taken care of when suitably provided with artistic and durable footwear. A well shaped foot in a neat fitting, handsome boot or shoe, "is a thing of beauty"; and no lady or gentleman can lie said to Xte well dressed who fails to pay careful attention to this important part of the outer garb. KIKVIT ^ HAHTLKT, For the past three years we have supplied the people of Passaic and vicinity with FASHIONABLE .uid DURABLE FOOTWEAR of EVERY KIND, that has stood the test of time and use. We can point with satisfaction and pride to the fact that we have been able to retain all our old customers from the time we commenced business up to the present time, and that our large and satisfactory patronage is due to our strictly honest and fair way of doing business. We never recommend, or sell, an inferior article in our line of goods. Our aim is to give the best fitting and longest wearing boots and shoes for the lowest price. Give us a call and judge for yourseh'es. ^^SOLE + AGENCY > vv v^ v\ ^ 3 v\ \ e, ^^ ^^^^ H ALL'S BAZ/\RDpE55F0p|v1S S3.00, S3. BO & Se.BO. ■'-J»<^iN[() HOME COMPLETE "WITHOITT OX■E.^(pis^. 227 MAIN AVENUE, PASSAIC, NEW JERSEY. -^BOOKS -^ STATIOHERY, lir FAHCY i^ GOODS. ^ The most complete line of Domestic Office and School Supplies in the city. Sole Agency tor the Demorest & Butterick Patterns and Publications a full stock always on hand. Patterns mailed anywhere on receipt of price. The Demorest Sewing Machine at §19.50 equals the best, excels most, and cheap at $50.00. Trial allowed for thirty days, if not satisfactory cash returned. Guaranteed for five years. VISITING, WEDDING AND INVITATION CARDS PRINTED OR ENGRAVED. NOTE THE ADDRESS, NEW STORE 227 MAIN AVENUE. ESTABLISHED 1862. AM(n METAL WO^RKE(RS. Hot Jir Furnaces, Stoves and Ranges, Sinks and Gutters, Leaders and Roofing of all hinds. Tin Plated Sheet Iron, Copper Sheet Zinc, Solder, Wire,Sfc. TIN AIMD JAPPANNED ^J^ARE. 241 Main avenue. \^. K. e>RP\V^^. )«?N VN-^:t) iiad©¥^ SKadcs aadl ^IWaiags |f ade 1© Order. STOBE: GARFIELD, M. J., Boardman's Block. ORDERS LEFT AT A. VAN LEEUWEN'S, STORE, 230 MAIN AVE. - kc e: HH cz> ^L-iDer^, * I^oarding, i gale * and * E;xcl^ange * gtable§,4 DUNDEE DRIVE ?Sphon: crii: ^'.^' opposite N . Y. L. E. & W. R. R. Depot. Coaches for Weddings, and Funerals a specialty. Horses and carriages by the hour at reasonable rates. Particular attention paid to boarding horses. Open day and night. JAMES DRISCOL, ssiSKEDSMAN & FLORISXl 254 MAIN AVENUE, PASSAIC. N.J. A FULL ASSORTMENT OF VEGETABLE, FARM AND FLOWER SEEDS KEPT CONSTANTLY ON HAND. lllusiraied Caialogue of Same Fiiraished Free lo Intending Piirehasers. FOR WEDDINGS, FUNKRALS AND ALL PURPOSES AT MODERATE PRICES. W^Mm^mMm^M LIBRARY OF CONGRESS 014 489 4819 #