/% "^^ AV .'••. "^o J^ ,"',% " J* ... % '" .<" <* < "ov*^ * o .* o « *0 4 O /;:^•i^^r':^<^^c^>^.A*^%^^ ' "w" .• '^'^^ •♦^* /\ "-^Rv-^^ % -W- <^''\ « ^ c-y' .'jc^wa:- «,. ..^^ .' ■>"\ '^^S ^^'\ •M-" J'X -m: ^^'\ -^ ^ BOOK O^ TIDIED I^ECIPES < tyO A x^ The Turnpike road to peoples' hearts, I find, Lies through their mouths, or I mistake mankind." —Peter Pinder. Now good digestion wait on appetite and health on both." — Shakespeare. A • Book • of' • TrieJd ^ Rejgipe)^. BREADS AND MUFFINS, BREAD. Take 4 quarts of sifted flour and one teacup of yeast; a pinch of salt; and wet with warm milk and water stiff enough to knead. Work it on the board until it requires no more flour. If made at night, the bread will be light enough to work over and put in pans early in the morning. This quantity will make two large loaves. One-third of the lump may be taken for rolls, which can be made by working in butter the size of an egg, and setting it aside to rise again ; when light the second time, make out in oblong shapes, cover them with a cloth, and let them rise again. As soon as they break apart, bake them in a quick oven. They will not fail to be nice if they are baked as soon as they seam. This is the great secret of white, flaky rolls. Two or three potatoes will improve the bread. Good housekeepers always have the flour sifted in readiness for use, and never use it in any other way. — Mrs. E. S. Chesbrough. 4 A BOOK OF TRIED RECIPES. AUNT MARY'S GRAHAM BREAD. Take 2 teacups of the batter after it is raised for the wheat bread, thinning it with a little warm water, and 2 tablespoonfuls of molasses, for one loaf. Stir in the Graham flour until quite stiff; let it rise again, then stir, adding a little more flour if necessary, and put in tins ready for baking; let it rise again, and bake slowly. BROWN BREAD. Two cups of bread dough after raising; one-half cup of molasses; 2 tablespoonfuls of brown sugar; one-half teaspoonful of soda, dissolved in hot water. Stir soft with Graham flour, and let it rise once. — Mrs. John C. Coonley. STEAMED BOSTON BROWN BREAD. Two cups of corn meal; 1 cup of Graham flour; 3 cups of sour milk; one-third cup of molasses; teaspoonful of soda, dissolved in the molasses; a little salt. Steam four hours or longer. — Mrs. Lyman Baird. MUFFINS. One-half cup of sugar; one-half cup of milk; 2 eggs; 2 tablespoon- fuls butter; 2 heaping teaspoonfuls of baking powder. Flour enough to make like cake. — Mrs. E. P. Savage. ENGLISH MUFFINS. One pint of warm water, dissolve one-half cake of compressed yeast; 1 pint of milk. No salt. The beaten whites of 4 eggs; flour enough to make a stiff batter. Set it to rise over night, and bake in rings on but- ered griddle. Toast cold ones next morning. BREADS AND MUFFINS. GRAHAM MUFFINS. One pint of Graham flour; 1 pint of wheat flour; 2 eggs, beaten light; 1 tablespoonful of melted butter; 1 teaspoonful of sugar; a pinch of salt; 2 teaspoonful s of baking powder; milk enough to make a thick batter. — Mrs. Luther Laflin Mills. CRUMPETS. One quart of milk; one-half yeast cake, dissolved in warm water, or 4 tablespoonf uls of yeast ; 1 tablespoonful of lard ; 1 tablespoonful of butter; one-half teaspoonful of salt; one-fourth teaspoonful of soda, sifted twice, with the salt in a quart of flour. Mix well at night. Beat up hard in the morning, and let it rise for half an hour. Half fill heated and buttered muflfin rings, on a heated and greased griddle, with the batter, and bake on the top of the stove, turning once. Kun a sharp knife around the inside of each ring, and loosen the crum- pet. Eat hot. Cold ones left over are nice split, toasted and buttered. — Mrs. John H. Prentiss. MARYLAND SPOON CORN BREAD. Put 1 quart of milk on the fire, and when it comes to a boil stir in 4 large kitchen spoonfuls of white corn meal. Let it cook until very thick, ' stirring constantly. Put it aside to cool, then add 3 eggs which have been beaten, with 2 tablespoonfuls of flour and a big pinch of salt. Beat in 1 tablespoonful of butter while the corn is hot. Bake in a buttered dish for thirty-five minutes, and serve imme- diately. A delicious breakfast bread. — Mrs. E. S. Chesbrough. 6 A BOOK OF TRIED KECIPES. BEAT, OR VIRGINIA BISCUIT. Two quarts of flour; 2 tablespoon fuls of lard; 1 teaspoonful of salt. Mix with water and a little milk. Beat, or work until the dough blisters. Cut out, and stick with a fork. Good for luncheon ; best hot for breakfast. — Mrs. Joseph M. Rogers. BEEAKFAST DISHES. FRITTERS. One pint of milk; 4 eggs (yolks beaten with milk, whites beaten separately); 1 teaspoonful of salt. Fry in hot butter or lard. — Mrs. L. L. Mills. CORN FRITTERS. Take 12 ears of corn, score each row lengthwise with a sharp knife, and then scrape the inside of the kernels from the cob with the back of the knife. Beat 2 eggs into this, and season with salt and pepper to taste. Have a little butter hot in a frying pan, and fry quickly, 8 or 10 spoonfuls at a time, taking care not to burn them. Serve immediately. If the corn is very dry a few tablespoonfuls of milk may be added, but never flour. — Mrs. E. S. Chesbrough, Jr. BREAKFAST DISHES. WAFFLES. One quart of sour milk; 4 eggs; batter the size of an egg; 1 tea- spoonful of soda. Melt the butter, and add flour sufl]cient to make the batter as stiff as that of pan cakes. — Mrs. E. P. Savage. TAPIOCA BREAKFAST CAKES. A teacup of tapioca soaked over night in a quart of water. In the morning, before mixing, cook gently a few moments until all lumps are dissolved. Add a cup of milk, 2 well-beaten eggs, a- saltspoonful of salt, and 1 scant teaspoonful of baking powder, sifted into a coffee cupf ul of flour, added just before frying on the griddle. — Mrs. Wm. C. Nichols. OMELET. Take 3 eggs, beat the whites and yolks separately. To the yolks, after they are beaten, add a half teaspoonful of salt, a teacupful of rich cream, in which a heaping teaspoonful of flour has been smoothly rub- bed. Lastly, stir in the whites, which have been beaten as for cake. Have ready a spider, in which has been melted a tablespoonful of lard, and which is as hot as can be without burning; pour in the mixture, and cook to a rich brown. — Mrs. E. Y. Case. HAM OR PARSLEY OMELET. Prepare omelet as above, adding a little finely chopped ham or parsley after it is in the spider, and fold together when delicately browned. A BOOK OF TKIED RECIPES. SOFT BOILED EGGS. Turn boiling water on eggs, and set on the back of the range for ten minutes. They will be cooked to a jelly, and be very digestible. — Mrs. Wyllys Warner. RICE CORN BREAD. One quart of light yellow corn meal ; 1 quart of cold boiled rice ; 3 eggs; butter the size of an egg; a little salt. Scald the meal most thoroughly, and leave to swell 10 minutes, covered. Add salt, butter and eggs, separately beaten, then gently stir in the rice. The mixture should not be thicker than pound cake. Bake in flat tins 20 minutes. Do not expect it to brown. — Mrs. E. W. Blatchford. COD FISH BALLS. One pint of codfish minced fine and scalded ; 1 quart of hot boiled potatoes mashed fine (better put through a potato sifter); mix with fish; add butter, one-quarter of a cup, al)out as much cream, a little pepper and two well beaten eggs. Keep all as hot as possible. Beat together with a fork. Roll lightly in flour and fry like doughnuts in very hot lard and beef drippings, half of each. — Miss E. S. L. Chase. LUNCH DISHES. DRY STEW OF OYSTERS. Put oysters in a sauce-pan, and let them come to a boiling point very quickly ; skim off substance which rises to the surface ; season with salt and pepper; add a little butter; boil for one-half a minute and serve. — H. M. Kinsley. MARYLAND FRIED OYSTERS. Drain the liquor entirely off the oysters; then lay them on a brown linen towel, and dry them. Have frying pan hot, and put in plenty of lard and butter in equal quantities. Break an egg, and take a plate and beat it up, yellow and white together; put some pepper in; then dip oysters lirst in egg, then in cracker dust, and when the frying pan with butter and lard is scalding hot, fry them until they are a light brown color, that is until they begin to brown. Be careful and don't fry them too much. — H. M. Kinsley. BROILED CODFISH. Soak and cut in pieces two or three inches square; dry and broil; after broiling put in a cloth, and pound with a mallet till the fibres are loosened and separated. Pour on boiling water and strain off. Put on butter and set in the oven a little while before serving. — Mrs. M. Scuddek. 10 A BOOK OF TRIED RECIPES. TURBOT A LA CREME. Boil a large white fish; pick it up fine; make a sauce of a quart of milk, a little thyme, a few sprigs of parsley, a little onion; simmer together till well flavored ; wet 2 tablespoonsf uls of flour, and stir in with a half cupful of butter until it thickens; then strain it on the yolks of 2 eggs; season with pepper and salt. Put some of the sauce in a pudding dish, then a layer of fish, and so on until the dish is full, putting sauce on top ; cover with rolled crackers ; brown in the oven. — Mrs. Abu ah Keith. EGGS WITH CREAM SAUCE. For 6 eggs toast as many pieces of bread (cutting off the crusts); dip them into boiling water; lay on a warm platter, and cut in half. Boil eggs from 5 to 7 minutes, shell them, cut in two, and lay half an egg on each piece of bread. Make a sauce of 1 pint of milk; butter the size of an egg-, 1 tablespoonful of fiour stirred smooth in a little cold water, and added when the milk and butter are boiling. Season to taste with pepper and salt. Pour this sauce over the eggs, and sprinkle with bread crumbs browned in butter. Serve hot. — Mrs. M. Blanke. ROAST QUAILS. After the birds are picked, let them lie in salt and water until the strong odor leaves them. Stuff them; lay two slices of bacon on their breasts; tie them closely, binding the bacon on and the legs and wings down, with string. Put a little water into the pan, and place in a moderate oven for forty minutes, not longer; remove strings, and serve with bacon on the platter. (See next page for stufling.) LUNCH DISHES. 11 STUFFING FOR BIRDS. Have good bread, moderately stale, crumb it fine and ponr a little water on it. Don't soak it. For 6 quails take 2 cupfuls of bread crumbs. Take 2 tablespoonfuls of butter, put in a pan, melt it, fry half an onion in it, a sprig of parsley, 2 cloves, 4 allspice, a blade of mace, 2 black peppers, and some celery seed (unless you have fresh celery). Skim out the spices after 15 minutes; pour the butter over the bread, add pepper and salt if necessary. This is good stuffing for everything except ducks. A spoonful of chopped raw celery is good added to the staffing, or a couple of small oysters in each quail improves them. — Miss Lucy McDowell. TO BROIL SAUSAGE. Take off the skin and flatten the link half its thickness; put into a double wire and broil carefully ; baste once with butter and serve. — H. M. Kinsley. STUFFING FOR ROAST CHICKEN. Chop apples, or ripe pears; season with bread crumbs; mix a small quantity of nutmeg, salt and butter. All bread crumbs should be of a light stale loaf, free from crusts, not hard or soaked bread. — Mrs. Thomas Howard. SALMON JELLY. Make clear lemon jelly according to any good recipe, omitting sugar. Add salt and a very little white pepper if desired. Fill mould and drop in nice pieces of salmon. It makes a pretty salad to use small moulds, placing in the bottom of each a slice of lemon. Garnish with tiny lettuce leaves, and place on each dish a spoonful of mayonaise. — Mrs. Adolph Heile. 12 A BOOK OF TRIED RECIPES. JELLIED TONGUE. Boil until done a large smoked beef tongue, saving a pint of the liquor; remove the skin, allow it to get perfectly cold, and slice as for the table. In half a pint of water dissolve thoroughly 2 ounces of gelatine; carefully take from a teacupful of browned veal gravy all the grease, stir in a small tablespoonful of sugar, 1 of burned sugar to color the jelly, and 3 of vinegar, then the liquor in which the tongue was boiled. Mix in well the dissolved gelatine, then a pint of boiling water. Strain through a jelly bag. As soon as it begins to set, pour a little jelly into the bottom of the mould, add a layer of tongue, then more jelly, until it is full. Set in a cold place to harden. When wanted, dip the mould an instant in hot water, and turn into a garnished dish. — Mrs. W. Treese Smith. VEAL LOAF. Three pounds of chopped veal, one-half pound of salt pork, 6 Bos- ton crackers rolled fine, 1 egs; beaten. Pepper and salt to taste; a little thyme if desired. Mix thoroughly. Form into a loaf. Bake 3 hours, basting frequently. — Mrs. Lyman Baird. MUTTON A LA CREOLE. Procure the breast of a mutton, or lamb, if mutton is too fat; chop into one-half inch square pieces; put in sauce pan with one-half pound butter, and fry all to a nice brown color; mix in 1 cupful of flour, and pour over it 1 gallon of hot stock; let it boil 2 hours; add 1 can toma- toes; one-half pound rice previously cooked; one-half an onion cut fine and fried in butter; a little celeiy cut tine. Season with 1 teaspoonful of curry powder; salt and pepper to taste. — Kinsley. OKOQUETTES. RICE CROQUETTES WITH JAM. Boil the rice soft, to 1 pint of rice add 2 eggs; mould in oblong rolls; cut open with a thin pointed knife; take out a little rice, and fill with jam; roll in sifted cracker, using as little cracker as possible; fry in fresh lard ; then powder with sugar. Makes a nice lunch dish. — Mrs. Ed ward F. Comstock. LOBSTER CROQUETTES. Mince the meat of the lobsters fine; season with salt and pepper. Melt a piece of butter in a sauce pan; mix with it 1 tablespoonful of flour; add lobster and a little finely chopped parsley; add a little stock also, and let it come to a boil. Kemove from the fire and stir in the yolks of 2 eggs. Spread this mixture on a platter, and when cold mould into croquette shapes. Dip carefully in beaten egg, then in cracker crumbs, and fry to a rich brown color in hot lard. SALMON CROQUETTES. One pound salmon, boiled 20 minutes and chopped fine. Add one- third as much bread crumbs, 1 egg, melted butter size of walnut, 1 tablespoonful Worcester sauce, a little red pepper and a little salt. Add 1 cupful of soup stock. Shape and dip in egg, then in bread crumbs, and fry in hot lard. — Mrs. Geo. M. High. 14 A BOOK OF TKIED RECIPES. CHICKEN CROQUETTES. One-fourth pound of butter, one-haif pint of sweet cream, 3 table- spoonfuls of stock, 3 tablespoonfuls of flour, one-fourth pint of chicken stock, one-fourth can of mushrooms, the juice of half a lemon. Boil the chicken, let it cool, cut the meat in small pieces and chop the mush- rooms. Melt the butter in saucepan, stir in flour, cream and stock, stirring until it boils; take it off the fire, add stock, seasoning chicken and mushrooms. Spread thin on a platter. When quite cold make in form of a peak. Dip in whipped egg, then cracker crumbs and fry in boiling lard. Too many put in at one time will cool the lard. — Mrs. Rodney Granger. CHICKEN CROQUETTES. ' Mince very fine 1 cold chicken and 2 sweet breads previously par- boiled (a little rice may be substituted for the sweet breads). Season with salt, pepper and a little nutmeg (a very little onion). Take 1 tumbler of cream, 2 tablespoonfuls of butter, 4 tablespoonfuls of flour, a little salt. Mix and boil, then stir in the minced meat, also some of the broth in which the chicken was cooked. When cold take a spoonful of the mixture and roll into shape. Dip them in the beaten yolk of an egg and cracker crumbs. Drop into hot lard (in frying basket), cook a light brown. This recipe makes one and a half dozen croquettes. (Excellent.) — Mrs. John H. Prentiss. SOUPS. STOCK. Stock is the basis of all soups or sauces. It is really the juice of meats extracted by long and gentle simmering. A shank, or other meat bones, the trimmings from a dinner roast, or the carcass of a turkey or chicken will do to prepare a stock. Put cold water in your pot enough to cover the bones, add a sliced onion, carrot, a celery stalk, salt and a few whole peppers, or- if you intend to keep the stock for several days omit all vegetables and spices. Let it come to a boil, skimming off any substance which may arise to the surface, let it boil gently for several hours. A little hot water may be added from time to time to keep the necessary amount. It should then be strained and kept in an earthen vessel, never in a metal one, unless well tinned. This stock is then ready to be used for any soup or sauce. — Kinsley. CONSOMME SOUP. Chop 1 pound of lean beef, mix with it a sliced onion and carrot, 6 eggs (shells and all), and a little salt and pepper, mix thoroughly with 3 quarts cold stock, and put in a sauce pan on the range to let it come to a boil, skimmino: from time to time so that it mav not burn. After boiling very slowly for 15 minutes strain through a napkin, and your Consomme will be ready to serve. If attention is paid, this soup should be as clear as champagne. From this Consomme a variety of soups can be made. — Kinsley. 16 A BOOK OF TRIED RECIPES. AMBER SOUP OR BOUILLON. A large soup bone, 1 chicken, a small slice of ham, a soup bunch or an onion, 2 sprigs of parsley, half a small carrot, half a small pars- nip, half a stick of celery, 3 cloves, pepper, salt, a gallon of cold water, whites and shells of 2 eggs, and caramel for coloring. Let the beef, chicken and ham boil slowly for 5 hours; add the vegetables and cloves to cook the last hour, having jnst fried the onion in a little hot fat, and then in it stick the cloves. Strain the soup into an earthen bowl, and let it remain over night. Next day remove the fat, take out the jelly, avoiding the settlings, and mix into it the beaten whites of the eggs, with the shells. Boil quickly for half a minute, then placing the kettle on the hearth; skim off carefully all the scum and whites of eggs, not stirring the soup itself. The soup may then be put away, and reheated just before serving. Add then a large table- spoonful of caramel, as it gives it a richer color and also a slight flavor. This soup may be made in a day. After it is strained add the eggs, and proceed as in recipe. However, if it is to be served at a company din- ner it is more convenient to make it the day before. — Lockby. TOMATO SOUP, WITHOUT STOCK. One-half pound of good butter. Let it simmer. Add the heart of an onion sliced, 6 cloves, 6 allspice, a small piece of red pepper, a blade or two of mace and a few sprays of parsley. When the onion is well browned add a quart of tomatoes chipped, or a can of tomatoes if it is in winter time. Cook slowly for an hour. Strain, and add a table- spoonful of well branned flour made smooth in cream — not enough cream to make the soup white. Of course, if yoa have stock, a cupful improves the soup, or 2 teaspoonfuls of beef extract is a good substitute for stock in any vegetable soup. SOUPS. 17 MOCK TURTLE SOUP. Make stock for soup of any fresh meat or salt pork. In another kettle boil black beans 2 hours, strain through a colander into the soup, adding cloves, summer savory, sweet marjoram, pepper and salt. When ready for the table add after straining a second time, sliced lemon, hard boiled eggs cut in slices. CREAM OF CELERY SOUP. One and a half pounds of lean veal, chopped; 1 moderately young chicken, jointed; add 2 quarts of cold water, and simmer until meat is cooked; remove the breast of chicken, and all best part of meat; return the bones to the pot, and boil hard for an hour; strain, and let cool over night. (The chicken will make a dozen croquettes or a nice salad, and the soup is just as good without it.) About an hour before using the soup, skim off all the fat, and put the "stock," which should be a jelly, into a kettle. Let it slowly come to a boil, salt and pepper it, add a cupful and a half of good sweet cream, and 2 teaspoonf uls of flour made smooth in a little of the cream. Do not boil it now, for fear of curdling. Have ready a cupful of celery chopped fine; stew it for half an hour in a little salted boiling water; drain off the water, and add celery to soup. Have a teaspoonful of cracker crumbs in the bowl, and serve immedi- ately, before the crumbs are soaked. No. 2. Cut 3 heads of celery into half-inch pieces, and cook in 1 quart of boiling water until soft, then mash in the water. Cook 1 dessertspoonful of chopped onion, with 1 quart of milk, in oatmeal boiler 10 minutes, and add the celery. Rub through a strainer, and put on to boil again. Cook 1 tablespoonful each, butter and flour, together, until smooth, and stir into the boiling soup one-half teaspoonful of salt and one-half salt- spoonful of pepper. Boil 5 minutes, strain and serve. — Mrs. J* C. D. IS A BOOK OF TRIED KECIPES. DROP DUMPLINGS FOR SOUP. One coffeecnp of flour; scald with soup; beat bard. Wbeu cold, add an egg, and beat hard. Dip spoon in hot soup, and drop a dumpling size of white walnut. Boil, without cover, 2 minutes in the soup. — Mrs. Geo. M. High. CORN SOUP. One can of corn; 1 quart of milk; 1 cupfulof cream; butter, size of an egg, mixed with a spoonful of flour. Beat up 2 eggs, and add after taking off. — Mrs. J. R. Case. CORN SOUP. Take 6 ears, or 1 pint of sweet corn, and put in 1 quart of water. Boil 2 hours, add 1 quart of milk, salt and pepper to taste. One table- spoonful of flour, made smooth in milk; add to the soup, with a piece of butter the size of an egg. OKRA SOUP. Cut the okra in one-half inch pieces, and boil tender in chicken stock; add a cupful of boiled rice, the meat of a chicken cut fine. Season with salt and pepper. Canned okra can be used, but must not be boiled. BEAN SOUP. To a dish of baked beans, add a can of tomatoes, a little water or stock, and a meat bone of any kind if convenient. Boil slowly 3 or 4 hours. Season to taste. Strain, and serve with fried bread, nice. SOUPS. 19 GREEN PEA SOUP. Wash thoroughly one-half pint peas, then shell. Boil the pods, merely covered with water, until tender; drain in a colander, and put half the peas in the same water and cook until soft; strain again, add butter size of an egg, 1 cupful of milk, salt and pepper, and 1 cupful of whole peas previously boiled. This soup can be made without using the peas. — Mrs. E. S. Chesbrough. CHICKEN WITH RICE. Clean your chicken thoroughly, and put on in cold water, let it boil until tender, adding from time to time hot water or stock to make the amount of soup wanted When the chicken is done, strain the soup, add one-half pound boiled rice, cut the chicken meat in suitable pieces, and put in the soup. Season with salt and pepper. VEGETABLES. ESCALOPED POTATOES. Slice thin, raw potatoes enough to fill a moderate sized pudding dish. Cover bottom of dish with thick layer of potatoes. Season with bits of butter, pepper and salt; dredge with flour. Then potatoes, etc., until the dish is full. Fill the dish with milk, and bake, covered, in a slow oven for 3 hours. Remove cover, and brown. Some consider a little chopped onion an improvement. — Mrs. A. Heile. STUFFED TOMATOES. Cut a thin slice from stem end of large smooth tomatoes. Remove the ends and top pulp; mix with the pulp an equal amount of cracker crumbs. Season to taste with salt, pepper and sugar. Chop an onion very fine, a teaspoonful for 6 tomatoes. Fill the cavity with the mix- ture, heaping it in the center. Sprinkle a little cracker dust on the top and dot with bits of butter. Bake three-fourths of an hour, or until brown. A small quantity of cooked meat may be used with the crumbs. — Mrs. L. H. Foster. BRUSSEL SPROUTS WITH CHESTNUTS. Parboil the sprouts, then steam with soup-stock, butter and a little nutmeg. Cut a cross on the chestnuts, boil until done, shell them, and steam with water, butter and a little sugar. Season, with chestnuts in the center of the dish, sprouts surrounding them. — Johanna Lups. VEGETABLES. 21 A NICE WAY OF COOKING SWEET POTATOES. Boil sweet potatoes until soft, then slice, and dip in beaten egg^ and then in crackers rolled very fine. Fry in butter until brown, and pour a drawn butter over them. — Mrs. Francis Bradley. SOUTHERN WAY OF COOKING SWEET POTATOES. Take ordinary sized potatoes, boiled until nearly ready for use. Then slice into a baking dish, putting a very little salt on each layer. Take a piece of butter the size of a small hen's egg, melt and pour over with a scant tablespoonful of sugar sprinkled on top. Bake a half hour in not too hot an oven. — Mrs. J. M. Rogers. . TOMATOES AND RICE. Put into a sauce pan, butter the size of an egg, and when it bubbles sprinkle in a dessertspoonful of flour. Stir in one quart, or a little less, of stewed tomatoes, and when quite hot, add a cupful of fresh boiled rice and a half teaspoonf ul of soda. A little sugar to the tomatoes when cooking is an improvement. — Mrs. Marshall Scudder. SPINACH. Put the spinach, after it is well picked and washed, into boiling water with a little salt, and boil uncovered for 5 minutes; then drain in a colander, pour over it some boiling water, press out water, and cut with a knife (not chop fine). For 1 peck spinach, have ready scant pint of good strong beef broth, into which put crumbs of 2 soda crackers, 1 small onion, some butter, and when it boils add spinach. Season with pepper and salt, and let it simmer half an hour. 22 A BOOK OF TRIED RECIPES. WARMED UP POTATOES. Slice or chop up boiled potatoes. Put on the fire, in a sauce pan, a little milk. When boiling, add a small teacupf ul of butter, into which rub a teaspoonful of flour. Add potatoes, and cook about 10 minutes. — Mrs. Henry Bausher. WIRSING, OR SAVOY CABBAGE. Cut in small pieces, removing the thick stems Boil 10 minutes, drain well, and press out all the water; add beef broth, butter, salt and a very little nutmeg, and cook slowly. Time, 1 hour. — Mrs. J. B. Meyer. ESCALOPED ONIONS. Boil onions until tender, having changed the water twice. Pick in pieces, prepare as oysters in a baking dish, with cracker crumbs. Moisten with mili^. Season with butter, pepper and salt. — Miss A. M. Baird. SALADS. CHICKEN SALAD. Take the skin and bones from two cold boiled chickens, cut the meat in regular, oblong shaped pieces, and put in an earthen vessel. Cut one dozen celery, after being thoroughly cleaned, in like size pieces, and mix with the cut chicken. Rub the 3^olks of six hard boiled eggs very fine, season with one-half teaspoonf ul of salt, one-fourth teaspoonful of pepper, 1 teaspoonful of dry mustard ; stir in the yolks of four raw eggs. Have one-half ])int of white vinegar boiling, put in this vinegar one-half pound good butter. When melted, stir in the prepared eggs, and then set this mixture aside to cool. If too stiff when cold, add enough sweet cream to make it right. Mix then with the chicken and celery, and keep cool, ready for use. — Kinsley. POTATO SALAD. Prepare dressing as follows, and have cold ready for use. Yolks of 3 eggs, 1 tablespoonful of sugar, 1 tablespoonful of flour, 1 cupful of vinegar, one-half cupful of water, butter size of an egg, scant teaspoon- ful of salt, small spoonful of mustard, a little pepper. Slice cold boiled potatoes very thin, put a layer in the salad dish. Scatter over this a pinch of chopped parsley, a trifle of grated onion, and a few pieces of beet cut in dice shape. Over this put a little of the dressing, and re- peat until the dish is full. Garnish with sprigs of parsley, and bits of beet. A teaspoonful of grated onion, one beet, and a tablespoonful of chopped parsley are enough for an ordinary sized dish. — Mes. E. F. Comstock. 24: . A BOOK OF TRIED KECIPES. LOBSTER SALAD. Take the lobster out of the shell, wash in cold water and put in vinegar for about 5 minutes,, strain and cut in regular sized pieces, cut a few pickles the same size pieces as the lobster, and a few hard boiled eggs cut the sanie way, so it will be one-third lobsters, one-third pickles, and one-third eggs. Mix with a dressing as for chicken salad, and keep cold. — Kinsley. DRESSING FOR SALADS. Two raw eggs; 1 tablespoonful of butter; 8 teaspoonfuls of vine- gar; one-half teaspoonful of mustard. Place in a bowl over boiling water, stir until it becomes like cream, and pepper and salt to your taste. — Mrs. E. P. Savage. CREAM SALAD DRESSING. Six eggs beaten very ligbt; one-half teacupful of melted butter; 1 large coffee cupful of cream; 1 teaspoonful of salt and pepper each; 1 mustard spoonful of mustard; '1 tablespoonful of sugar mixed with mustard; 1 small teacupful of vinegar. When well mixed float on hot water and stir until it thickens. — Mrs. Francis Bradley. MAYONAISE DRESSING. Yolk of 2 eggs; finest olive oil; vinegar; lemon juice; salt. Put the yolk of the eggs in a round bottom dish, then put in a teaspoonful of salt and commence to stir with a wooden fork, dropping slowly on to this the oil; continue to stir and drop the oil until it has become thick; then add the vinegar and lemon juice, drop by drop, continuing to stir until it is thoroughly mixed and has come to the proper consistency. — H. M. Kinsley. SAUCES. TARTAN SAUCE. The yolks of 2 eggs; 6 tablespoonfuls of olive oil; dessert spoonful of capers and 2 olives, chopped very fine; 3 tablespoonfuls of vinegar; 1 teaspoonful of mustard; a little cayenne pepper; salt to taste. •Mrs. Washburn, Australia. CREAM SAUCE. Put in sauce pan 1 cupful of butter; when melted stir in 1 cupful of flour; when hot pour in 2 pints of boiling milk, (or half milk and half cream); stir briskly to a smooth sauce; let it boil 20 minutes; sea- son with salt and a little cayenne; strain, when it is ready to serve. — Kinsley. TOMATO SAUCE. Twelve tomatoes, not skinned; one-half of an onion; 1 clove; 2 stalks of parsley; 1 bayleaf ; 5 pepper corns. Set over the fire and stir until they can be mashed through a colander. Then put back on the fire and thicken a little if desired. — Prof. Blot. CREAM SAUCE. Two ounces of butter; one-half pint of sweet cream; 3 tablespoon- fuls of flour; pepper and salt. Melt the butter, stir in the flour, boil the cream and stir in pepper and salt. — Mrs. Rodney Granger. 26 A BOOK OF TRIED RECIPES. ONION SAUCE. To be served with either roast mutton or pork. Boil the onions until tender; chop fine after being thoroughly drained. Have ready half a pint of scalding milk, seasoned with butter, salt and pepper;, a little cayenne. Stir in the onions and thicken; cook a few minutes and serve. — Mrs. Thomas Howard. PARSLEY SAUCE. To be used with boiled chicken, boiled salt pork, baked white fish, boiled salmon, or lima beans. Take a large bunch of parsley, wash clean, boil with stems on, in as little water as possible', into which drop a piece of soda as large as a small pea, to keep the parsley green. When tender, take from the water, which must be saved; pick from stems; chop fine; add as much rich milk to the water as needed, a piece of butter the size of an egg, salt and pepper. Stir in parsley; thicken and cook a few minutes. Care must be taken not to get the sauce too thick. In serving with boiled chicken, cook the chicken in as little water as possible — boiling it down, if too much for the sauce, after the chicken is removed, and use this broth for the sauce instead of milk. — Mrs. Thomas Howard. CHUTNEY. Four pounds of dates boiled in vinegar to a paste and strained; 1 tablespoonful of salt; 1-J tablespoonfuls of black pepper; 1 tablespoon- ful mixed mustard; 2 coffee cups of sugar; 7 small onions boiled and rubbed through a colander; 1 teaspoonful of ground cloves; 1 table- spoonful of allspice; 1 teaspoonsful cayenne; mix all, put into a kettle, boil 15 minutes; add 2 tablespoonfuls of preserved citron chopped fine. — Mrs. H. C. Peiroe. PIES. ENGLISH APPLE TART. Fill a shallow pudding dish with soar apples sliced very thin; sweeten to taste (a small cup of sugar to a medium sized dish); dot the apples with butter and grate a little nutmeg over all. Cover with a delicate pie-crust, not too rich, and bake. Serve with cream, either hot or cold. — Mrs. Lyman Baird. PUFF PASTE. (Peof. Bl6t.) Half a pound of flour; half a pound of butter; wet the flour with about a gill of cold (ice) water; work it smooth and roll it about one- third of an inch thick; wash all the salt from the butter, working the water well out, and make a cake of it 7 inches wide and broad; lay it on the ice while preparing the flour paste; put the butter in the middle of the paste and fold it all over the butter. Roll it out from four to six times one-third inch thick, folding it like a sheet of paper. Make in a cold place. (I only fold it three times, as I think it is more flaky.) E.A. C. LEMON PIE. Grated rind and juice of 1 lemon; yolks of 3 eggs; 1 cup of sugar; 1 cup of water; 1 tablespoonful of corn starch. Cook like custard before filling the crust. Use whites for top. — Mrs. Wm. Rugee. 28 A BOOK OF TRIED RECIPES. ORANGE PIE. For one pie take 1 large or 2 small oranges ; grate the yellow rind and squeeze the pulp; add 1 cup of water; 1 cup of sugar; 1 heaping tablespoonful of flour; 2 eggs; a little butter. No upper-crust. Lem- ons may be used instead of oranges. — Mrs. John C. Coonley. MINCE MEAT. Equal parts of chopped beef and apples. To 4 quarts of mixed apple and meat add 1 quart of molasses, 1 cup of boiled cider, 2 cups of sugar, a half pound chopped suet, cinnamon, allspice and cloves, chopped raisins and currants. Add any good things, such as orange and lemon juice, syrup left from preserves, etc. A mince meat jar may be such a recep- tacle for sweets, as a stock pot is for meats and vegetables. Put bits of butter on the top of the pies when making. — Mrs. John 0. Coonley. puddi:n^gs, FARINA PUDDING. One coffee cup of farina; one quarter cup of butter; 1 pint of milk; one-quarter cup of sugar; 6 eggs; grated rind of one lemon; 10 almonds, blanched and chopped. Boil the milk, let farina run slowly into it, and stir till the mass separates from the kettle. Then remove from the fire and stir into it the sugar, butter, lemon rind, salt, yolks one by one, and last the beaten whites of the eggs. Bake slowly one hour. HERODOTUS PUDDING. A. GENUINE CLASSICAL RECIPE. One pound of fine raisins, stoned ; 1 pound of minced beef suet ; one-half pound of bread crumbs; 4 figs, chopped fine; 2 tablespoonfuls of honey; 2 wine glasses of Greek wine; the rind of a lemon, grated; boil 3 hours. Sherry may replace the Greek wine. Sugar may be used instead of honey. — From Eliza Acton's Modern Cookery. H. C. PlEECE. FIG PUDDING. One cup of molasses; 1 cup of chopped suet; 1 cup of milk; 3 J cups of flour; 2 eggs; 1 teaspoonful of soda; 1 teaspoonful of cinna- mon; half a teaspoonful of nutmeg; 1 pint of figs, chopped. — Mrs. F. Bradley. 30 A BOOK OF TRIED KEOIPES. LEMON PUDDING. Two cups of baker's bread, grated or chopped very fine, after removing all crust; grate rind of 1 lemon; one-half cup of sugar; yolks of 4 eggs; 1 quart of milk. Bake about 20 minutes or half an hour in a good oven. When done, spread whites of 4 eggs, well beaten, with half a cup of sugar and juice of the lemon over the top. Place in the oven and brown lightly. — Mes.A. D. Ferry. CREAM TAPIOCA PUDDING. Soak 3 tablespoonfuls of tapioca in water over night. Put it into a quart of milk and boil 30 minutes. Beat the yolks of 4 eggs with 4 tablespoonfuls of sugar and add 3 tablespoonfuls of cocoanut ; stir in and boil 4 minutes longer. Flavor with 1 tablespoonful of vanilla and pour into a pudding dish. Beat the whites of the eggs with 3 tablespoonfuls of sugar added. Pour over the top, then sprinkle with cocoanut and brown in oven. Serve very cold. — Mrs. J. C. Durgin. CHERRY PUDDING. One loaf of bread; 1 pint of milk; 2 tablespoonfuls of butter; 6 tablespoonfuls of sugar; 5 eggs; grated rind of 1 lemon; a little cinnamon. Heat the milk, break the bread in small pieces, and put into the milk; cook till it separates from the kettle; take from the fire, and after it has cooled, add butter, sugar, yolks of eggs, lemon rind, cinnamon, and last, the beaten whites of eggs. Butter well a pudding mold, one with a tight-fitting cover; put into it in alternate layers, first the batter, then cherries, until all are used. End with batter. Steam two hours. — Mrs. John B. Meyer. PUDDINGS. 31 SPONGE PUDDING. One cup of chopped suet, or half a cup of butter; 1 cup of mo- lasses; 1 cup of milk; 3-J cups of flour; 2 e^jgs; 1 cup of raisins; 1 cup of currants; citron and spices to taste; 1 small teaspoonful of soda, beaten in the molasses. Steam 3 hours and serve with wine sauce. If suet is used, a pinch of salt should be added. Many prefer this to a plum pudding, because it is not so rich. — Mks. Chesbrough. FRUIT PUDDING. One cup of chopped suet; 1 cup of molasses; 1 cup of raisins; 1 cup of sweet milk; 3 cups of flour; 1 teaspoonful of soda; spices to taste. Boil 4 hours in a farina kettle; then put in the oven 16 minutes, and turn out. Serve with wine sauce. — Mrs. Dickinson. CHOCOLATE BLANC MANGE. One box of Gelatine (Cox) dissolved in a pint of cold water; 3 pints of milk, put over to boil with oue cup of French choeolate; when the milk is just scalded pour in the gelatine, sweeten to taste, boil five minutes, then take from the fire, flavor with vanilla, pour into molds. When cold serve with powdered sugar and cream. — Mrs. Andrew Crawford. APPLE FLOAT. Stew partially 1 quart of apples, then mash well; add the whites of 3 eggs, well beaten, and a heaping tablespoonful of loaf sugar. Beat all together 15 minutes, and eat with cream spiced with nutmeg. — Mrs. Henry C. Bradley. 32 A BOOK OF TKIED KE0IPE8. MERINGUE PUDDING. Cover the bottom of a pudding dish with thick slices of sponge cake (or any stale plain cake will do), then spread over it, thickly, raspberry or blackberry jam. Make a custard of the yolks of 4 eggs, 2 table- spoonfuls of sugar, 1 quart of milk, and flavor with lemon. Pour this over the jam, and when cool, beat the whites of the eggs with 2 tablespoonfuls of sugar, spread over the top and brow^n in the oven. Let it stand several hours before using. — Mks. J. C. Durgin. GRAHAM PUDDING. (Excellent.) One cup of molasses, 1 cup of milk, nearly 2 cups of graham flour, 1 tablespoonful of melted butter, 1 teaspoonful of soda, 1 egg, cinna- mon and nutmeg to taste, 2 cups of raisins stoned, 1 and a half cups of raisins chopped, one-half cup of them whole. Begin with the molasses, dissolve the soda in a little warm water, stir into the molasses, then stir in the milk, then a little of the flour, about half, then the egg beaten very light, then the spices, then the rest of the flour mixed with the fruit Add a little salt and steam three hours. It must be put together very quickly. Eat with foaming wine sauce. — Mrs. J. H. Pkentiss. ICE CREAM, JELLIES, ETC. PINE APPLE ICE CREAM. One quart of cream; half a cup of milk; 1 teacup of sugar; 1 pine- apple. Pare the pine-apple, remove the core and eyes, and chop fine; sprinkle with sugar, half a cup to 1 pint of fruit; add juice of 1 lemon. Add this to the cream when partly frozen. ICE CREAM. To 1 quart of cream add 1 tumbler of fruit jam and 1 tablespoonful of sugar; freeze. If strawberry or raspberry jam is used, after it is thoroughly dissolved in the cream, strain through a wire sieve to take out seeds. — Mrs. Geo. M. High. LEMON ICE. Dissolve 5 cups of sugar in the juice of 12 large lemons and 4 oranges ; add 3 quarts of water and freeze. This will make 1 gallon of ice. — Mrs. E. M. B. PRUNE SOUFFLE. (A Swedish Dish.) Haifa pound of prunes, whites of 6 eggs, 12 tablespoonfuls of pow- dered sugar ; stew the prunes and chop fine. Beat the eggs to a stiff froth ; stir in the sugar and whip in very lightly the prunes. Bake in quick oven 5 or 10 minutes, and serve immediately with cream. Chopped peaches are also very delicious. — Lockby. 34 *A BOOK OF TEIED RECIPES. COFFEE JELLY. Soak one-half box of Cox's gelatine in a cup of cold water; when clear stir it into 3 cups of boiling coffee, sweetened with three-quarters of a cup of sugar, and strain into a mold. When ready to serve, whip 1 pint of cream and 2 tablespooiifuls of sugar and flavor with vanilla. Turn out the jelly on a platter and put the whipped cream around and on top of it. — Mrs. Clarence I. Peck. SOUFFLE. Yolks of 6 eggs; three-fourths of a cup of sugar; rind and juice of half a lemon; 1 cup of milk. Bring the milk, sugar and eggs to the boiling point; let cool; add juice of half a lemon; beat well the whites of 6 eggs; stir slowly into the prepared custard. Take out three-fourths of a cup of the custard before adding the whites of the eggs ; put sugar on the bottom of a pan ; add a little water ; brown the sugar before putting the souffld in; bake in a pan of water 15 minutes. Sauce — Take the three-fourths of a cup of custard reserved from the souffle and add half a cup of cream. U^e coffee cup for measure — Mrs. H. C. Peirce. CAFE PERFAET. Take a pint of thick cream, a small tea cup of sugar, one-half cup of strong coffee, and beat to a stiff froth; put in a mould and pack as for ice cream, not stirring it; it will freeze in three hours; delicious. — E. A. C. JELLIES, ETC. 35 SEA FOAM. (A Very Pretty Dish.) One-half box Cox's or Nelson's gelatine, pour over it one pint of boiling water, and stir until dissolved. When cool, not cold, break in the whites of five eggs and whip to a froth. Flavor and sweeten to taste. Mrs. J. M. EOGERS. CREAM PUFFS. Melt half a cup of butter in 1 cup of hot water, and while boiling beat in one cup of flour. Then remove froni^ the fire and when cool stir in three eggs, without beating, one at a'time. Drop on tins, quickly, and bake about half an hour in a moderate oven. For the cream, take 1 pint of milk; 2 eggs; 3 tablespoonfuls of corn starch; 2 tablespoon- fuls of sugar; cook and flavor with vanilla. Open the puffs at the side with a sharp knife and fill. Sprinkle powdered sugar over them. — Mks. J. C. D. LEMON SAUCE. Half a cup of butter; 1 cup of sugar; juice and grated yellow of 1 lemon; three-fourths of a pint of boiling water; 1 tablespoonf ul of corn starch. Cook until it thickens. CAKE. FRUIT CAKE. Eleven eggs, 1 and a quarter pounds of flour, 1 and a quarter pounds of sugar, 1 and a quarter pounds of butter, 1 pound of currants^ 2 pounds of raisins, 1 pound of citron, 6 teaspoonfuls of mace, 2 tea- spoonfuls of cloves, 2 teaspoonfuls of cinnamon, 2 teaspoonfuls of alspice, one quarter teaspoonful of soda, 2 tablespoon fuls of cream, 2 nutmegs.l gill of molasses, 1 gill of brandy. Butter mnst be beaten to a cream and v^hites of the egg beaten separately and added slowly with the flour. Fruit well chopped and well dredged. Spices must be mixed with the brandy and molasses. To be baked in two loaves for about two hours. It will keep two years. — Mrs. O. B. Green. MR. O. B. GREEN'S DOUGHNUTS. One coffee cupful of cream ; 1 coffee cupful of sweet milk ; 1 large spoonful of butter; 1 teaspoonful of cream of tartar; 1 teaspoonful of soda; 3 eggs, well beaten; salt and cinnamon. Made soft as can be rolled. COOKIES. One cupful of butter; 2 cupfuls of sugar; 1 cupful of sour milk; 1 teaspoonful of soda. Use as little flour as possible to roll. Roll thin and bake quickly. The cookies should be tender, not brittle. CAKE. 37 COFFEE CAKE. Two cupfnls of sugar; three-fourths of a cupful of butter; 3 eggs; li cupfuls of cold coffee; 3 cupfuls of flour; 1 teaspoonful each of nutmeg, cinnamon, cloves, allspice and essence of vanilla. Raisins, currants, citron, and 3 teaspoonfuls of baking powder. — Mrs. J. B. Meyek. BLUEBERRY CAKE. Three pints of sifted flour; 1 cupful of sugar; one-half cupful of but- ter ; 1 pint of sweet milk ; 2 eggs ; 1 pint of blueberries ; 1 teaspoonful of soda in the milk and 2 teaspoonfuls of cream of tartar in the flour. Rub the butter, sugar and eggs together, then add the milk with soda, then the flour with cream of tartar, and lastly, stir the blueberries in gently, and bake three-quarters of an hour in two long pans. Very nice. DAVIS CAKE. One cupful, (or 5 ounces), of butter; 2 cups, not quite full, of sugar; 3 cups even full of flour; 1 cup, not quite full, of sweet milk; 2 tea- spoonfuls of baking powder; 5 eggs (whites only); 2 teaspoonfuls of vanilla. WHITE MOUNTAIN CAKE. Two cupfuls of butter; 4 cupfuls of sugar; 4 cupfuls of flour; 1 cup- ful of milk ; 5 eggs. Bake in jelly pans and put icing between each layer. Three eggs will make icing enough for the quantity, 2 heaping teaspoon- fuls of baking powder. Flavor with bitter almonds. — Mrs. Henry Bausher. 38 A BOOK OF TRIED RECIPES. ESTHER'S MOLASSES CAKE FOR LUNCH. One cupful of molasses; 1 teaspoonful of soda; 1 cupful of boiling water; 1 tablespoonfnl of melted butter; flour enough to make a soft batter; one-half teaspoonful of ginger. To be eaten warm. If used as a dessert, serve it with a lemon sauce. SPONGE GINGERBREAD. Two and a quarter cupfuls of molasses; 1^ cupfuls of sour milk; f of a cupful of melted butter; 3 eggs; 3 teaspoonfuls of soda; 3 teaspoon- fuls of ginger; S-J, or perhaps, 6 cupfuls of flour. — Lochby. BLITZ KUCHEN. (Cookies.) One-half pound or 1 large coffee cupful of butter; one-half pound or 1 scant coffee cupful of sugar; one-half pound or 1 and a half coffee cups of flour; 4 eggs; grated rind of 1 lemon; some blanched almonds, cut in thin slices; ground cinnamon. Melt the butter, pour off from the settlings and stir to a cream, then add alternately a little sugar and an eg^ till all are used, add flavoring and flour, spread very thin in square tins, strew on some sugar, cinnamon and almonds, bake in a quick oven, to a light brown. While hot, cut in diamond shaped pieces. ALMOND CAKES. One cupful of butter; 1 cupful of sugar; 1 egg; 1 cupful of flour; J of a pound of grated almonds. Work with the hand and place in tart molds the thickness of pie crust. Bake in a slow oven. — Mrs. E. D. Winslow. CAKE. 39 ORANGE CAKE. One and a half ciipfiils of sugar; ^ cupful of butter; whites of four eggs; 1 cupful of milk; 2 cupfuls of flour. Filling: 1 apple, stewed and sifted ; 2 oranges, grated ; yolks of 3 eggs, well beaten; sugar. Cook until the consistency of thick cream. Yolk of one egg for frosting. — Mrs. Ferry. RAISIN LOAF. Make at night or early in the morning a rising of a cupful of warm milk, a cupful of ilour and a third of a small yeast cake. In the morning, or when very light, cream 1 large spoonful of butter, one-half cupful of sugar and 1 egg together, and work into the rising with flour enough to make a soft dough; add a suspicion of cinnamon and a scrap of grated lemon peel. Let it rise four hours, or longer if it is not com- pletely honeycombed, then add a half cupful of seeded and floured rais- ins; put into the pan and let it rise again about a half hour. Bake three- quarters of an hour in a moderate oven. — Mrs. E. S. C, Jr. CHOCOLATE CAKE. One cupful of sugar; one-half cupful of butter; one half-cupful of sour milk; two eggs; 2 cupfuls of flour; 1 small teaspoonful of soda. Grate one-half cake of chocolate, mix with . one-half cupful of sweet milk and the yolk of one egg, sweeten to taste, add one tea- spoonful of vanilla, and cook until stiff. Cool, and add to cake mixture. Bake in a moderate oven and frost with confectioner's sugar. This makes a nice layer cake, using frosting for filling. Sweet milk and baking powder may be used instead of sour milk and soda. — Mrs. a. Heile. 40 A BOOK OF TRIED RECIPES. SPONGE CAKE. A thoroughly tested recipe. 10 eggs, nine to be beaten separately and very thoroughly, the white of one egg to be left with the yolks; 2 large coffee cupf uls of sugar, heapingf ul ; 2 large coffee cupf uls of ilour evenful; juice and grated rind of one large lemon ; soda, the size of a pea dissolved in the lemon juice, just before using. — Mrs. Wm. 0. Nichols. CREAM FROSTING. (Without Eggs.) One cupful of granulated sugar and 5 tablespoonf uls of milk. Let this be dissolved by stirring, then boil hard five minutes, pour into a deep pan plate and stir until it begins to thicken, when pour over the cake. Flavor to the taste. This makes creamy delicious frosting. It is very nice to have ready some chopped raisins and nuts, and stir into this, making a nut frosting. This will keep moist for a long time. — Mrs. C. L. Eyder. MAPLE FROSTING. Take 5 tablepoonsfuls of water to one half pound of maple sugar, dissolve, and boil five minutes, turn into a deep plate and stir briskly until it begins to grow thick and look creamy, then put carefully over the cake. Care must be taken not to stir until too hard If it should become rough it can be smoothed with a knife dipped in hot water. — Mrs. C. L. Eyder. PICKLES. OIL CUCUMBER PICKLES. Pare and slice 25 cucumbers; 1 teacupful each of black and white mustard seed, 1 tablespoonful of celery; one-half cupful of salt; 1 cup- ful of sweet oil poured over; lastly, fill up with cold vinegar enough to cover well. Cover tightly, and eat in a month's time. Yery good. CHOW-CHOW. One peck of green tomatoes ; 2 heads of cabbage ; 12 large white onions ; 12 green peppers; sprinkle with salt; chop fine; let stand from 12 to 24 hours; drain well through a sieve; cover with cider vinegar, heat to the boiling point; when hot, add 4 tablespoonfuls of mixed mustard; when cold, add 2 tablespoonfuls of turmeric; 2 teaspoonfuls of curry; 4 table- spoonfuls of mixed mustard; 2 cupfuls of sweet oil; 2 cupfuls of white mustard seed; 2 cupfuls of sugar; 2 cupfuls of horse radish; mix thoroughly together and bottle; ready for use in 10 days. — Mrs. H. C. Peirce. CHILI SAUCE. Thirty ripe tomatoes, very large ones; 8 green peppers; 8 onions; 5 teacupf uls of vinegar; 10 iron spoonfuls of sugar; 3 tablespoonfuls of salt; chop onions and peppers, and boil all one hour. — Mrs. J. C. D. 42 A BOOK OF TRIED RECIPES. ^MRS. PRENTISS' SWEET CUCUMBERS. Put them in brine, strong enough to bear up a potato, for three days. Scald the brine every day and pour over them when cold. Then put them into vinegar and water for twenty-four hours. Put them in a large stone jar in layers of cucumbers, sprinkling over them a tea- spoonful of alum and 2 teaspoonfuls of sugar; a sliced onion, large, and a sliced pepper, green; then cucumbers, etc., until the jar is full, over which, pour the scalding vinegar. CUCUMBER PICKLES. Take 2 pecks of small cucumbers, make a strong brine, heat boil- ing hot and pour over the cucumbers; let them stand twenty-four hours, then take out and wipe dry, scald vinegar (weak vinegar will do) and pour over them and let stand twenty-four hours, then pour off, and to fresh vinegar add one quart of brown sugar; 2 large green pep- pers ; one-half pint of white mustard ; 6 cents worth of ginger-root ; the same of cinnamon, allspice and cloves; one tablespoonf ul of celery seed; alum, the size of a butternut; scald all, and pour boiling hot over the pickles. Pleasing to the taste of all pickle eaters. — Mrs. E. F. Comstock. I MISCELLANEOUS. SALTED ALMONDS. Half a pound of Jordan almonds; 1 heaping tablespoonful of melted bntter; 1 heaping tablespoonful of salt. Pour butter on almonds in pan; sprinkle over them the salt and mix well; then brown a light brown in the oven, stirring them to keep them from burning. — Mrs. John H. Prentiss. CURRANT JELLY. Take currants as soon as they are ripe; wash and drain them, then put them in the preserving kettle aud let them get hot and burst; then throw them into a bag and let the juice run, without squeezing. To a pint of juice allow a pint of sugar. Boil the juice five minutes, then add the sugar, which has been heated in the oven, and as soon as it is melted, take the kettle from the fire, not allowing the juice to boil, after the sugar is in. Squeeze the currants after all the clear juice has been run off, and treat as above; it will not be so clear, but will be equally nice to eat. 44 A BOOK OF TRIED RECIPES. BAKING POWDER. Eight ounces bi-carboiiate of soda; 7 ounces tartaric acid; 1 pint flour. Mix all together and sift through a fine sieve three or four times. Keep in a tin can, with tight cover. Buy ingredients at a reliable drug store. — Mrs. John B. Meyer. PEANUT CANDY. One cup of mol-asses; three-quarters of a cup of sugar; one-quarter of a cup of butter; 1 quart of peanuts. Boil until hard when dropped into cold water, then stir the peanuts in and pour on buttered tins. — Mary F. Bradley. TO KEEP SALT FROM LUMPING IN DAMP WEATHER. Mix thoroughly a small teaspoonful of corn starch in a teacupful of salt. This will be found especially desirable for salt shakers on the table. — Mrs. Geo. L. Warner. ESTIMATES FOR COMPANY. For 125 persons: 10 or 12 quarts of salad; 150 patties; 225 small rolls; 10 quarts of coffee; 10 quarts of chocolate. A quart of coffee makes 6 cups. 4 quarts of dressing are needed for 12 quarts of salad. — Mrs. John C. Coonley. MISCELLANEOUS. 45 SWEET TOMATO PRESERVES. One half bushel of small, yellow tomatoes, boil until the skin can be easily removed; to 1 pound of fruit add 1 pound of sugar; for this quantity, add one half pound of ginger, green or bleached, cut in pieces, and 4 lemons sliced. Boil all together ten minutes; take out tomatoes and boil syrup twenty minutes, and pour over fruit in jars. — Mrs. N orris. TO PREVENT FRUIT AND APPLE PIES FROM RUNNING OVER. Take a piece of writing paper two inches square and roll into a small cornucopia, cut off the pointed end a little. Make only one incision in the center of the upper crust and push the cornucopia down to the low- er crust. You will lose none of the syrup of the pie. It is well to always fold the upper crust over the under, at the edges.. — Mrs. C. L. Kyder. SCULPJORS' RECIPE FOR ^VASHING MARBLES. Make a strong solution of baking powder and wash with a soft brush; a shaving brush is very good. When clean, wash in clear water with a soft sponge. If at all shiny, apply a little face powder with a puff. — Mrs. Max. Hjortsberg. 46 A BOOK OF TRIED RECIPES. CLEANING FLUID. Four ounces of ammorjia; 2 ounces of ether; 2 ounces of alcohol; quarter of a pound of castile soap ; 5 quarts of boiling water ; 1 ounce of glycerine softens the fabric. Half of this mixture will last a long time. — Mrs. John C. Coonlet. RECIPES FOR THE SICK ROOM. KECIPES FOR THE SICK ROOM. FOR INVALIDS. If a physician orders raw beef for a patient, this is a nice way to prepare it: Scrape fine a small piece of jnicy, tender beef, seasoned highly with salt and pepper, spread on thin slices of bread put together like sandwiches, and cut into small squares. These may be toasted slightly. Beef Croquettes are made by scraping a sufficient quantity of raw beef, sprinkle a little salt and pepper over, and shape in little balls, and put in a hot frying pan which has been well sprinkled with salt; shake the pan so that the balls may be heated alike on all sides. Beef Tea. Chop fine 1 pound of beef, add 1^ pints of cold water, into which have been put 8 drops of muriatic acid and a pinch of salt. After an hour, drain off the fluid without pressure, add half a pint of Cold water poured over the beef, strain it all and use it as a drink, very cold. Cannot be kept long in warm weather. 2. Make beef tea in the ordinary way: A pound of chopped beef to a pint of cold water, cooked very slowly until the beef is hard, 60 RECIPES FOR THE SICK ROOM. strain off the juice which should be a clear liquid like water; have it frozen, and give to the patient in little lumps like cracked ice. 3. Take beef juice as in ISTo. 2, add a tumbler of boiled milk, slightly and evenly thickened with flour, flavor with bits of celery or celery seeds, which are to be taken out before serving, add salt, and call it white celery soup. 4. Slightly boil a pound of lean beef (the "round" is best.) Cut into strips and squeeze out the juice. Give it cold with a little salt and celery essence; a tablespoonf ul of claret wine may be added. A pound of beef makes about three tablespoonf uls of juice. This is often pre- ferred to beef tea. The following are often preferred to beef tea: 1. Put a quart of milk into a large perfectly clean bottle ; drop in the whites of three raw eggs; cook it and shake hard. 2. To one pint of milk (sugar and vanilla to taste) slightly warmed; stir in a dessertspoonful of Essence of Pepsin (Fairchild), and set on ice. Serve with cream. Wine Whey. — Boil a tumbler of milk, and as it rises throw in a wine glass of sherry, giving one stir round the edges; let it stand over the fire until the curd sets; strain it; sweeten and ice it. Cream of Pice Soup. — Half a pint of chicken broth strained; add to it two tablespoonf uls of rice; let it simmer for two hours, strain, and then add a half pint of cream, salt to taste; let it come just to the boil- ing point. If the patient can bear it, pepper, celeiy, or a soupscore of onion may be added. Stewed Sweetbreads. — Pemove every particle of skin and fat from -2 sweetbreads; wash thoroughh^, and let them lie in cold water one hour RECIPES FOE THE SICK ROOM. 51 to whiten. Then put them into a stew pan, with enough boiling water to cover; throw in a teaspoonful of salt, and boil briskly thirty minutes or until done through. Pour off the boiling water, cover with cold and let them stand 10 or 15 minutes. When cold and firm, cut into small square pieces and sprinkle over with salt, and one tablespoonful of flour. Put 'them into a clean stew pan, with one teaspoonful of butter; \ a cup of cream; \ a teaspoonful of chopped parsley; and a light shake of black pepper. Simmer for 10 minutes. Serve hot in a covered dish. — Mrs. Dr. L. L. Gregory. JeWel • Qasolerve • aAcl • Qas • Stores lOSyOOO IN USE. 60 DIFFERENT STYLES. PRICES FROM $1.60 TO $33.00. Jewel Gasolene Stoves have a cut - off on the Generator which saves from one- quarter to one- third of the oil used by others. J ewel Gas Stoves have a direct needle valve to regulate the flames. No Gas Cocks are used. ^U T* - • COR. CLARK & OTTO STS. T^ELEPHONE 3089. 62 THOS. J. BURKE. JNO. F. WEBER. RURKE& WEBER .. . . 16 EVANSreN AVENaE, LAKE VIEW. ■(H)- NEAR DIVERSEY ST. UptLolstering^, Cabinet JUlaUing, Finisttin^, Shades and JMattresses, .... REPAIRING OF ALL KINDS .... yiTHITB ROCK, WAUKESHA, Natural Mineral Springf Water. A PERFECT DRINKING WATER. AND OF » » ^ " * ■Wonderful Medical TroperUes: A sure Remedy for Dyspepsia aqd Iqdigestion, and all Kidqey aqd Bladder Troubles. $1.00 FOR TEN GALLONS. Try \.\\e White Rock Gingerette and Ginger Ale. Th^ey are excellent toqics, appetizir^g, qerve invigoratirig, aqd invaluable for wakefulness, indigestion and dyspepsia in any fornn. We guarantee them free from Cayenqe Pepper, Spirits aqd Essential Oils. 4g GflliK & BIiOGKI, ^ DRUGGIST PROPRIETORS 111 RANDOLPH STREET. TELEPHONE 2453. 44 & 46 MONROE ST., PALMER HOUSE, 63 D. J. BURKE. R. C. DELAP. Supke W ©elap, BUTCHERS AND GROCERS DEALERS IN Poviltrvj^ Qame ar\cl FisK Early Vegetables a Specialty All articles of the choicest quality, called for by the fore- going recipes, constantly on hand, and will be delivered on short notice. 819 N. Clark Street. 5 &7 Wisconsin Street. *^ GHIGAGO. ^* . 64 • ••'»♦ *0 ^^ 1 * « - ^■'^ L * * •^ aV "C- ,♦" ... V**-"-'\*^ -o- '* HO. .•'J^'« ^o J^ .'-',% •• „*^ ^.. "^t- *■•' .s*^ <. "• -OK O 'o - » « A. ^ -- .. '** *■ \'^'/ V^^'/ \*^^/.. "°..''^V LIBRARY OF CONGRESS 014 485 095 6 #