BALTIMORE: NEW YORK : 22 and 24 E. Baltimore St. No. 112 Fifth Avenue. WASHINGTON : 817 Market Space, Penna. Avenue. LIBRARY OF CONGRESS. TPS Shelf,.G.4.S"5 Itfm. Innate <| Go. MANUFACTURERS OF *Gpand, and Durability. Arrangement of the Book. The Menu for Breakfasts, Luncheons and Dinners at the beginniog and end of the Book, has been prepared with care, and will be useful and helpful to the house-keeper. It may be added that the dishes suggested in these will be found un- der their appropriate headings among the Recipes. At the end of the Book will be found an Index of the Recipes in regular order, also a Classifield Index or Business Direc- tory of the advertisers who have generously contributed to the book. In conclusion, it maybe remarked that "The Practical Cook Book" makes no attempt to give anything untried or fanciful, but a good collection of well tried Recipes, with simple and comprehensive directions. Mrs. J. H. GIESE. HIIE Practical Cook Book Hopper, McGaw & Co., Importing Grocers and Wine Merchants, HAVANA AND KEY WEST CIGARS, 220 and 222 North Charles Street, (OPPOSITE MASONIC TEMPLE. =«"■ .^—».. t - 11tr — — Have the handsomest equipped establishment in this City. The Greatest Variety of Choice Edibles. Prices guaranteed as low as any. MOTTO :—" PURITY AND EXCELLENCE." [copyrighted.] OVER 300 -WELL TRIED- PRECIPES* -AND- WHPRK TO PI IV ALMOST EVERYTHING I'ERTAINING TO -«House=Keepings- -FROM- WELL ESTABLISHED FIRMS. Compiled by MRS. J. PI. GIESE. Baltimore : Hanzsche & Company, Printers, No. 2 Light Street. 1888. Q< a rDENU. Spring Bre^kfrst. Fruit. Fish and biscuits. Fried chicken and mush. )_ j^^ Sliced tomatoes. j Reed birds on toast. Coffee and chocolate. Simple Breakfast for Six. Partridges on toast. | p arker House rolls Omelet with mushrooms. ) Porter-house steaks. ) Rjce waffles Saratoga potatoes. \ Coffee and chocolate. Luncheon. Bouillon. Breaded chops and mushrooms. Deviled fish with pickles. Chicken croquetts, green peas and hot rolls. Sweet bread salad and wafers. Charlotte russe. Ice cream and cake. Fruit bon-bons and salted almonds. Coffee. 6 Luncheon. Bouillon. Oyster patties. Capons, spinach and potatoes. Croquetts and peas. Sweet breads, mushroom sauce. Ices with cake. Fruit. Coffee. Luncheon. Oysters on half shell. Circle of chops, with mound of potatoes. Finger rolls in halves. Pressed chicken and cold slaw. Olives and celery. Wafers. Ices and assorted cakes. Fruit. Coffee. WINTER DINNER. Raw oysters served on ice. Chicken soup with noodles. Deviled salmon served in shells. Croquetts with green peas. Roasted quail with potato balls and jelly. Salad. Water ices and ice cream. Cake. Fruit. Coffee. WINTER DINNER. Plain chicken soup. Fried oysters, cold slaw. Braised pigeons with spinach. Roast beef with a circle of baked sweet potatoes. Canvas back ducks, celery. Macaroni with cheese. Pine apple, Bavarian cream. Vanilla cream and ginger preserves. Cakes. Fruit. Coffee. DINNER. Oysters on shell. Soup. Smelts on straws. Fillet of beef, mushroom sauce. French peas, Parisienne potatoes. Quail on toast, Saratoga celery. Charlotte russe. Cake. « Fruit. Coffee. SUMMER DINNER. Clam soup. Soft crabs and cauliflowers, (cream dressing on both.) Croquetts of chicken with peas. Roast lamb; caper sauce; spinach. Sliced tomatoes with mayonaise dressing. Cucumbers ; wafers. Raspberries and cream and cakes. Coffee. SPRING DINNER. Raked shad. Macaroni soup. Chicken croquetts with green peas. Sweet breads ; tomato sauce. Fillet of beef with mushrooms. Snipe ; creamed potatoes. Mayonnaise of chicken. Asparagus with cream dressing. Neopolitan ice cream with strawberries and angel food. Coffee. WINTER DINNER. Oysters on half shell. Mock turtle soup. Salmon with potato flowers. Sweet breads and peas. Lamb chops ; tomato sauce. Roast turkey, chestnut stuffing, cream potatoes. Salad with small thin slices of fried ham. Cheese ; celery ; wafers. Mince pies with vanilla ice cream. Fruit. Coffee. To Cook: Cereals. To render cereals wholesome, they should be cooked slowly, and with enough water. The following table will be found a help : Pearled Wheat. — Five measures of liquid to each measure of wheat. Cook from four to six hours. Pearled Barley. — Five measures of liquid to each measure of barley. Cook from four to six hours. Coarse Hominy. — Five measures of liquid to each measure of hom- iny. Cook from six to ten hours. Fine Hominy. — Four measures of liquid to each measure of hominy. Cook from four to six hours. Coarse Oatmeal. — Four measures of liquid to each measure of oat- meal. Cook from four to six hours. Rolled Wheat. — Three measures of liquid to each measure of wheat. Cook two hours. Rolled Barley. — Three measures of liquid to each measure of barley. Cook two hours. Rolled Oats. — Three measures of liquid to each measure of oats. Cook an hour. Rice. — Three measures of liquid to each measure of rice. Cook an hour. Farina. — Six measures of liquid to each measure of farina. Cook half an hour to an hour. Cerealine Flakes. — One measure of liquid to each measure of cere- aline. Cook half an hour. I41hj, Rogers & Co. WHOLESALE AND RETAIL DRUGGISTS, 108 E. Baltimore St,, Baltimore, Md. FINEST SATCHET POWDERS. o u CO W H h O PQ co CO < H D o Prescription : l-£ The Prescription Department of ' Lilly, Rogers & Co. is the most completely equipped and thoroughly stock- ed establishment of the kind in the country, and the facilities afforded for the accurate compounding of Prescriptions are un- equalled. Presided over by several gradu- ates of Pharmacy, each Prescription is made to pass through several hands, and is checked and counter-checked before being delivered to the customer, thereby render- ing mistakes impossible. The quality of Drugs used is guaranteed to be of absolute purity and full strength. H O >— < r w > o < o o o o en I I? 3* o Orders by Mail receive prompt attention. A large variety of everything in our line at moderate prices. 10 YEAST. In two quarts of water boil three large potatoes, a handful of hops tied in a bag, boil till the potatoes are well done ; mash smooth, add seven tablespoonsful of flour, pour over this the potato and hop water, which must be boiling. Stir till perfectly smooth, then add one cup brown sugar, one table- spoonful ginger, and a small cup of baker's yeast ; let rise till very light, then add one tablespoonful salt and half pint boil- ing water, stir well and let rise again ; then put it in cool place and it will keep for weeks. BREADS. Take one quart tepid water. One tablespoonful salt. One cupful of yeast. Beat this well into a nice sponge at night. In the morning add flour enough to make a good dough, knead well for half an hour, set to rise and when light make into loaves ; let rise again and bake immediately. Or the sponge can be made about 5 o'clock in the afternoon, and will be read}' if kept in a warm place, to make up into bread dough at bed time ; let rise over night, and make into loaves early the next morn- ing, and bake as soon as it lightens in the pans, in a moderate oven. BREAD. Take two quarts flour. One dessertspoonful sugar. The same of salt. Lard size of a walnut. Half cake of compressed yeast. And tepid water to make good dough. Knead well for half hour and let rise over night. Mold into loaves in the morning, with as little handling as possible. After it lightens in the pans bake in a moderate oven. The baking is a very important part in good bread. Good rolls can be made from this dough for breakfast. 11 Boston Brown Bread. Two cupsful unbolted flour. Three-quarters cupful yellow corn meal. Three-quarters cupful wheat flour. Three-quarterscupful molasses. One teaspoonful soda. Salt to taste. Small piece of lard. One egg well beaten. With sufficient water to make the consistency of muffin dough. Steam or boil six or seven hours. Place in a hot oven for twenty minutes to dry off, and form a tender crust. When it is served for breakfast it should be heated, cut in slices, dip very quickly in boiling water, lay out singly in a pan and place in a hot oven till thoroughly heated. Serve at once. Boston Brown Bread. Two cupsful sweet or sour milk. Half cupful molasses. Half cupful brown sugar. Half teaspoonful saleratus. Two cupsful of brown or graham flour. With one teaspoonful of baking powder stirred in the flour. One cupful white flour. Half teaspoonful salt. Put the saleratus in the molasses dry and beat until light ; then add the other ingredients. Steam two hours or bake half hour. Graham Bread. Take equal quantities of graham and wheat flour. Make a sponge about 5 P.M., of one quart tepid water. Half cake compressed yeast and wheat flour. Let lighten. About 10 P. M. make up the bread, adding salt to taste, half cupful dark molasses and small piece of lard ; work it suffi- ciently, but do not make the dough quite as stiff as white bread. Set to rise and in the morning mold and put in pans, let lighten again, bake in a careful oven. This will make two loaves. 12 Good Rolls. Make a sponge with one pint of tepid water, one small po- tato boiled and mashed, one teaspoonful salt, half cake com- pressed yeast, with flour enough to make thick as muffin batter. Set to rise about 10 A. M. When light add the whites of two eggs beaten very light, one heaped dessert- spoonful sugar, one heaped fo^/, JjlcL. Goods Delivered Promptly. Marketing Delivered Free. ^KT. ~^KT. SlvCOOT, Prime Chipped Beef & Tongues, -STALLS 35 & 37 Richmond Market, and 30 & 32 Lexington Market, BALTIMORE, JviU. Baltimore Goal Go., Biggs Brothers, Ggau and Vog Ne. 2 SeafH Street, AMERICAN BUILDING, BAUTIMORE. 30 Hints on Cooking Merts. The secret of having good roast meats of any kind as well as poultry is to cook just long enough and to baste fre- quently. It is better to allow too much rather than too little time to all meats except beef. Do not put any water to beef, mutton or pork ; let cook slowly at first and baste with their own juices and fat. A medium sized turkey of eight or nine lbs., should be cooked three hours. To prevent a large tur- key from getting too brown, it is well to make a tolerably stiff dough of flour and water, and spread over the breast and limbs whilst cooking placed on its back, this keeps the meat moist and juicy.. Dressing for Poultry. Take bread a day or two old, cut up very fine or crumble it if you prefer, season liberally with celery salt, pepper, butter and chopped onion, heat all together in the oven and rub well together, do not add any water as the dry dressing is much nicer. Beef Steak with Oysters. After broiling a porter house or sirloin steak, season well with butter, pepper and salt. Have ready washed and drained a pint or more fine oysters, cover the steak with the oysters adding bits of butter and a sprinkle of pepper and salt. Set in a hot oven just long enough for the oysters to curl. Any steak to be good must not be too thin, cooked quickly, turning the broiler frequently and watched carefully. A Palatable Dish from Cold Meats. Take cold roast beef chop very fine and season with pepper, salt and a little chopped onion, or "prince ol wales sauce" add water and stew till very tender. Have ready mashed potatoes seasoned with butter and milk beaten light. Cover the bottom of a meat dish with the potatoes, put the meat in the centre and pile prettily around it the potato to imitate puff paste. Place in a hot oven to brown. Frizzled Beef. Put in a sauce pan half pint fresh milk, piece ol butter size of a walnut, when this comes to a boil put in half lb. finely 31 chipped smoked beef, a sprinkle of flour from the dredging box, and a light sprinkle of pepper; just let it boil up and it is done. This is very nice for tea. French Way of Cooking Veal Cutlets. Cut the cutlets in round pieces size of a large oyster, season with pepper and salt, dip in egg and cracker dust and fry- nicely — a whole hour and a half before it is needed. Cover with boiling water keeping tightly covered and allow to sim- mer sloivly till it is needed, when there will be just enough gravy, and the meat will be delicate as possible. Shoulder of Veal. Select a shoulder of fat veal, let the butcher take out all the bones, make a filling as for poultry, fill it and roll it into a nice shape and secure it with skewers, season well and bake basting often ; this will slice nicely and is as nice as a more expensive cut. Veal Loaf. Three pounds of raw veal chopped fine. Four eggs. Four crackers, rolled. One cup of milk. Butter size of an egg. Pepper salt and nutmeg. Make into a long loaf and bake an hour or more. A Very Pretty Way to Serve Lamb Chops. Get good chops froiclicd, broil and season well ; make a mound of well-beaten and seasoned mashed potatoes in the middle of the platter, and stack the chops in a circle around, -bone upward ; add a circle of parsley around the chops and a piece on the mound of potatoes. Baked Lamb Chops. Pound them and season with salt and pepper. Dip in beaten egg, and then in cracker crumbs. Lay them in a greased baking pan ; put a small piece of butter on each chop. Bake a full hour ; basting occasionally with the grease that cooks out of them. When done pour off the grease in the pan, and add about a cupful of boiling water to the brown gravy which remains. Thicken with flour and season with salt and pepper. Pour over the chops. 32 Breaded Chops. Have tender lamb chops frenched, season with pepper and salt, dip in beaten egg, cover well with stale bread crumbled fine as possible, fry in butter a light brown ; serve with peas, garnish the dish with parsley. Tongue Toast. Make some slices of toast not very thick, browned nicely on both sides, cut off the crust, butter ; grate with a large grater a liberal sufficiency of cold tongue, (or broiled ham if you have not the tongue,) spread thickly over the toast; lay the slices side by side on a large dish. Serve at breakfast, luncheon or supper. Chicken Terrapin. Boil until perfectly tender one chicken, pick into small pieces and put in a porcelain stew pan, with a small teacup- ful of boiling water ; cream perfectly smooth a quarter of a pound of butter and- a heaping tablespoonful of flour, when the chicken is boiling hot add this (a little at a time) to pre- vent lumps, boil a minute or two, stirring all the time, add salt and pepper to taste, and a gill of milk. Pressed Chicken. After having boiled a chicken in a small quantity of water as possible until the meat falls from the bones, pick off all the meat, chop fine and season well with celery, salt and pepper. Add to the water in which the chicken was boiled one tablespoonful Cox's Gelatine, previously soaked ; then boil down to one pint, mix half this through the chicken ; now cover the bottom of your mould with slices of hard boiled eggs, then a layer of chicken, then egg slices laid on the sides of the mould, then another layer of chicken until the mould is nearly full, then pour over this the rest of the stock, which will sink through, forming a kind of jelly. It is well to make this the day before it is needed ; keep in a cold place. Garnish the dish with fine lettuce ; slice at the table and serve with a leaf of the lettuce. 33 WHY DO ALL THE LEADING COOKING Teachers GASSARD'S C'ft'liARB? *■■■» J^i -^^^»k. M m. A a. Bmamr o BECAUSE THEY KNOW IT IS THE BEST (BEING ABSOLUTELY PURE) AND THEY ARE SURE OF Sueeess s> Mess. Park & Tilford of New York sell it exclusively. Mr. G. G. Cornwell of Washington supplies the White House with it. Mess. T. T. Pierce & Co., of Boston sell nothing else. Mess. Thos. M. Reese & Sons, F. L. Lawrence and other Baltimore Grocers have sold it for nearly twenty years without complaint. O, OABSJJUD <& BONi BALTIMORE, MD., U. S. A. 34 Fried Chicken. Take tender chicken, cut up and lay in salt water half hour, drain and dry with a towel, season well and sprinkle with flour lightly. Put in a deep iron saucepan about a pint of lard, make very hot, put in the chicken selecting the best pieces, fry a light brown for the gravy, take about four table spoons- ful of the lard in which you have fried the chicken, strain into a clean vessel add two table spoonsful flour, stir thoroughly into the hot lard, add rich milk to make the consistency of cream, flavor with parsley. Fried mush served with the chicken is very nice. Place the mush around the chicken neatly. Sweet Breads. After parboiling, cut in pieces size of an oyster, dip in egg and cracker crumbs and fry in butter. Sweet Breads. Parboil the sweet breads and cut in pieces, salt and pepper to taste. For dressing : — Take one cup of milk and half cup of cream, put on to boil ; when thoroughly heated stir in two table spoonsful of flour, (mixed first with a little cold milk) butter and salt to taste, also an onion and parsley ; when creamy remove the onion and parsley ; and pour the cream over the sweet breads. Serve in escalop shells with bread crumbs sprinkled over the top and browned in the oven. It is well to reserve a little of the cream to pour over just before adding the bread crumbs. Sweet Bread Salad. Clean thoroughly the sweet breads by throwing boiling water over them, boil till done, cut in very small pieces, and mix with mayonaise dressing and serve on lettuce leaves. Chicken Salad. To one large chicken, take two bunches celery, boil the chicken and chop fine, season to taste with pepper and celery salt ; prepare the celery, cut fine and lay in cold water, until just before you are ready to mix the salad, drain well and mix with the chicken just before stirring in the mayonnaise dressing-. 35 Mayonnaise Dressing. Yolks of two eggs, one salt spoonful of salt, one of dry mus- tard, the juice of one lemon, and a pinch of cayenne pepper, one pint of olive oil. Heat the yolks, mustard and salt to- gether until very light, then drop the oil a few drops at a time, until it begins to thicken ; a few drops of the lemon juice from time to time, lastly, the cayenne pepper, a quart of oil can be incorporated with two yolks of eggs ; the dressing should be thick as jelly ; the whites of the two eggs beaten to a stiff froth and added with the dressing, just before serving is a great improvement. Chicken Pie. Make a dough just like yeast potvder biscuit, line the sides of your baking dish with the dough rolled thin ; have ready your chicken stewed and seasoned well with plenty nice gravy. Put first in the bottom of the deep dish a layer of the inferior pieces of chicken, and then a layer of little squares of the paste, rolled very thin and very thin slices of potato, then chicken and so on, till the dish is full, pour in enough gravy and cover with a thick top of the biscuit dough, about half inch in thickness, with a small hole in the centre ; let the top extend well over the dish and fasten down very well, to keep the gravy from wasting. If the pie should be too dry when done, more gravy can be added when served. Bake careful- ly. A chicken pie requires plenty of seasoning and rich gravy. Any meat pie can be made in the same way. Spare ribs stewed with veal make a very nice pie. CROQUETTES. Chicken Croquettes. One chicken and two sweetbreads boiled tender and chopped fine, one pint of milk, put on to boil with some chopped onion, parsley, a little cayenne pepper, piece of butter size of a small egg, a little nutmeg, then dissolve two tablespoonfuls corn starch in a little cold miik, pour into the boiling milk and stir until it becomes very thick, mix thoroughly with the chicken and set aside to cool, when cold shape and dip into the white of an egg beaten light, then into cracker dust, drop one at a time into boiling lard, they will brown in a few moments. 36 Chicken Croquettes. Boil one chicken, and two sweetbreads, stir both very fine, take one large spoonful of butter and the same of flour then add a half pint of cream and a small quantity of milk to make a nice sauce, then add chicken and sweetbreads and stir all well together, season with red pepper and salt, shape nicely with your hands, dip into beaten egg and cracker dust, have your lard boiling and fry quickly, drop into a colander to drip. Croquettes. One slice veal cutlet. One pint sweetbreads. One cup milk. One tablespoonful of flour. Butter size of walnut. One egg. A small piece of onion. Salt and parsley. Boil milk, flour, butter and onion together, then put in the egg, mix this in the meat which has been chopped very fine, set away to cool, when firm shape, roll in bread crumbs, from bread which has been browned. This quantity makes eigh- teen croquettes. Croquettes. Soak two slices of bread in boiling milk till it gets like mush, part of an onion stewed in water with a little butter and celery seed until it is done, chop very fine any kind of meat and mix with it the bread and onion, season to taste with pepper, salt and butter, mixing in the raw yolk of one egg ; if too stiff, add more milk, then put away to cool, when cool, make out into shape, rolling each one in cracker dust to make it firm, shape with a wine glass and fry in boiling lard, turn- ing each one as quick as possible. Two pounds veal or chicken make one dozen croquettes. Potato Croquettes. Season cold mashed potatoes with pepper, salt and nutmeg, beat to a cream with a tablespoonful of melted butter to every cupful of potato, bind with two or three beaten eggs, add some minced parsley, roll into oval balls, dip in beaten egg, then in bread crumbs and fry in hot lard. 39 DIAMONDS,^* Rubies, Sapphires, Emeralds, Pearls, In Pendants, Lace Pins, Ear Rings, Rings, etc. WATCHES OF ALL KINDS. In Fine Gold and Silver Cases. Also the Latest Novelties in JEWELRY. STERLING SILVER AND PLATED WARE. Clocks, Bronzes, Brass Goods, Lamps, Fine China and Fancy Goods, etc., etc. OUR SPECIALTY: SEH^Engagement, Wedding and Anniversary Presents. ^J^ J IsTE^KTEST STTLES. LOWEST PEICES. WELSH & BRO., Of the late firm of Canfield, Bro. & Co., Clocks, Bronzes and Fancy Goods, ) 5 East Baltimore Street, On Second Floor. — Elevator. ) near chakles. SAFE DEPOSIT 10 TRUST COMPANY SOUTH STEEET, Baltimore, did. Established for the safe keeping of Bonds, Stocks and other Valuables, and is fully authorized to act as Executor of Estates. Guardian of Minors and to accept Trusts of every description. OFFICERS : B. F. NEWCOMER, President. W. T. WALTERS, Vice Pres. W. A. WISONG, Treasurer. GEO. R. TUDOR, Cashier. JOHN W. MARSHALL, Secretary. DIRECTORS : B. F. NEWCOMER, W. T. WALTERS, VV. F. BURNS, FRANCIS WHITE. WALTER B. BROOKS, HEN'RY JAMES, MICHAEL JENKINS. 40 Rice Croquettes. One cupful of rice soaked over night in enough tepid water to cover it, then drain almost dry, then add one quart of fresh milk, steam until very tender, then add four tablespoonsful of sugar, two tablespoonsful of butter, and salt to taste, beat five eggs to a stiff froth and add to the mixture, cook all together from five to ten minutes, then remove from the fire and add juice of one lemon, turn out upon a buttered dish; when cold, flour the hands and roll into oval balls, or shape in a wine glass, beat one egg light and dip croquettes in, then roll in cracker crumbs, then fry in boiling lard. They are delicious if well prepared. VEGETABLES. To Cook Vegetables. Boil new potatoes from twenty to thirty minutes. Old potatoes from thirty to forty minutes. Peas from twenty to thirty minutes. String beans two hours. Turnips one hour. Cabbage one and a half hours. Beets two hours. New onions one hour. Old onions two hours. Sweet corn ten to fifteen minutes. Asparagus twenty to thirty minutes. Spinach thirty minutes to one hour. Dandelion from one to two hours. Tomatoes one hour. Carrots one to two hours. Cauliflower one to two hours. Green vegetables should be washed thoroughly in cold water, and cooked in salted water which is just beginning to boil. Spinach. Spinach served by being molded in a small glass or cup, placed in a pan with bread crumbs sprinkled over and browned in the oven, with a slice of hard boiled egg on top is very nice. 41 To Stew Potatoes. Cut in slices or squares as many potatoes as required ; stew in water with a pinch of salt until done, turn into a colander and drain ; set them where they will keep hot, have ready one pint milk, butter, the size of a walnut, a little chopped pars- ley ; let come to a boil and stir in the beaten yolk of an egg ; season with salt and pepper throw over the potatoes and serve in a covered dish. Cold potatoes can be used in the same way. Potato Flowers. Pare medium sized potatoes as for boiling; then, with a sharp pen-knife, cut or pare round and round till the potato is all cut up. Do not pare too thin and keep the whole pota- to in one piece if possible. Boil in hot lard as Saratoga pota- toes. You will find these very nice to garnish beef steak or roast. It is well for cooking any thing of this kind, as well as for croquettes to have a wire basket set right inside the vessel of boiling lard. Potato Puffs. Prepare the potatoes as directed for mashed potato ; while hot shape in balls about the size of an egg, have a tin sheet well buttered and place the balls on it ; as soon as all done brush over with beaten egg ; brown in the oven. When done slip a knife under them and slide them upon a hot platter ; garnish with parsley and serve immediately. Delmonico Potatoes. Boil the potatoes with skins on. When cold peel, and slice them thin. Put in a shallow pie dish. Scald scant pint of milk with one and a-half tablespoonsful of butter rubbed with the same quantity of flour. Salt, and scald. Pour over the potatoes and bake twenty minutes. They must brown. Escaloped Tomatoes. Stew and season a quart or more tomatoes to your taste. Add a tablespoonful butter, a very little chopped onion, one coffeecupful bread crumbs, or bread cut in small pieces. After the tomatoes are stewed, turn into a pudding dish, with one tablespoonful sugar stirred in with the bread crumbs, re- serving some to put over the top. Bake in the oven an hour or more. Little bits of butter and a slight sprinkle of sugar over the top is an improvement. 42 Fried Tomatoes. Select very firm tomatoes. Have ready some corn meal well seasoned with pepper and salt. Slice your tomatoes just when ready to cook them, clip the slices in the seasoned corn meal, and fry in hot lard ; sprinkle with sugar before serving. Fried Apples. Take good cooking apples. Cut in round slices taking out the seeds leaving on the skin. Fry nicely in hot lard, sprinkle a little sugar over them when ready to serve. Fried Peaches. Pare and cut large yellow peaches in halves, taking out the stone , fry in butter carefully watching, that they do not burn ; fry on both sides as apples, serve with sugar sprinkled over. Very nice for breakfast or luncheon. Tomato Toast. Prepare tomatoes as for sauce. Whilst they are cooking toast carefully very brown, (but not burned) some slices of bread. Butter both sides and pour the tomato over them. Escaloped Onions. Take eight or ten onions good size, slice them and boil till tender. Lay them in a baking dish, putting bread crumbs, butter in small bits, with pepper and salt between each layer till the dish is full, putting bread crumbs last ; add milk or cream till all is covered. Bake half an hour ; this is very nice, if rightly done you will have a dish for the most fastidious. Corn Fritters. Grate the corn from a dozen cobs, season with salt and pep- per. Add one tablespoonful melted butter, one teacupful sweet milk and half teacupful flour. Beat three eggs sepa- rately, very light, and turn into the batter ; beat all well to- gether. Drop by spoonfuls into boiling lard. Fry on both sides. 43 George Walter, PR.ACTIOil.Ij \J9a{0^makep and Jeweler, No. 819 MADISON AVENUE, Baltimore, flld. Keeps constantly on hand a complete assortment of Silver and J^fated Ware, Spectacles, £loefts t Special attention given to the Repairing of Fine WATCHES, And perfect satisfaction guaranteed in every case. CLOCKS, Sent for, repaired, returned and warranted. Special attention given to Repairing and Reset- ting Diamond Jewelry and making new Diamond Work to order. 44 Egg Plant Fritters. Take a large sized egg-plant, leave the stem and skin on, and boil in a porcelain kettle until very soft, then take the skin off, and mash fine in a bowl. Add a teaspoonful of salt, plenty of pepper, and a large iron spoonful of flour ; when cold, add a half teacupful of milk and three eggs. This makes a nice batter. Have some butter and lard hot, drop them in with a spoon, and brown each side. Cold Slaw. Cut with a slaw cutter a medium sized head of cabbage, sprinkle with pepper and salt, and set on ice or in a very cool place, whilst you make the dressing. Dressing for Slaw. Half cupful of vinegar. Piece of butter size of a walnut boiled in the vinegar. Have ready two well beaten eggs, leaving out the white of one. With a dessertspoonful of sugar. Half cupful milk. Stir all into the boiling vinegar rapidly that it may not cur- dle, and pour over the slaw whilst boiling. Slaw dressed in this style is good for two days. Boston Baked Beans. One quart of beans, soak in cold water over night, next morning parboil in plenty water half an hour, then remove from the fire and add one teaspoonful of soda ; pour off this water. Put the drained beans in an earthen crock, with half pound salt fat pork, {not smoked) and one tablespoonful sugar, cover with water, bake eight or ten hours, adding from time to time more water as it is needed, to keep the beans covered, until the last two hours, when just enough water is wanted to have them moist when served, perhaps more salt may be re- quired if the pork is not salt enough. Eggs. Omelette. Six eggs. One tablespoonful of flour. One teacupful of milk. One teaspoonful of salt. 45 Beat yolks well, and add the flour in the milk, salt, and whites of eggs beaten to a stiff froth, mix well together, pour into a very hot buttered skillet, set into the oven for a few minutes, not longer, cook on the top of range till done, then fold and serve immediately. A delicious omelette if this rule is followed. Baked Omelette. Five eggs. Three gills milk. One dessertspoonful of butter. One tablespoonful of flour. One teaspoonful of salt. Beat eggs separately, then add the flour and salt with the milk and butter to the yolks, whites to be stirred in last. Pour into a buttered dish, bake in a quick oven fifteen or twenty minutes. Curried Egg. Twelve eggs boiled hard. One tablespoonful of butter. Two thirds of a cup of water. One-half tablespoonful corn starch. Cut the whites of eggs in small pieces and place in a flat dish. Make a dressing of butter, water and corn starch, adding a little salt and curry powder to taste^ and mix this with the whites. Grate the yolks over the top and garnish with parsley. Eggs sur le Plat. Heat and butter one of the little dishes that come for the purpose. Break into it two eggs — -carefully — not to break the yolks. Sprinkle with pepper and salt, and drop on them half a tea spoonful of butter — in bits. Bake in a moderate oven until the white is set. There should be a dish for a person. To Boil Eggs. Have the water boiling. Remove the vessel to the hearth, and put in the eggs, cover, and leave for ten minutes. This cooks whites and volks evenlv. 46 Eggs for the Sick. Put on the eggs in cold water, let boil a full half hour. Egg Tonic. Persons exhausted either from mental or physical labour, will be much benefitted from taking a fresh raw egg dropped into a half a tumbler of good cider, (carefully avoid breaking the yolk.) This is easily swallowed. As man)' as conveni- ent during the day can be taken and not less than three. In a short time the result will be very marked. PICKLES. Chow Chow. Quarter peck green tomatoes. One large head of cabbage. Seven large onions. Twelve large and one hundred very small cucumbers. One pint small white onions. Half pint grated horse radish. Quarter pound mustard seed. Half ounce celery seed. Quarter teacupful black pepper ground. Quarter cupful tumeric. Quarter cupful cinnamon. Two pounds brown sugar. Three quarter gallons vinegar. Half pound mustard. Quarter pint salad oil. Cut large cucumbers, large onions and tomatoes in small pieces ; cut cabbage as for slaw ; pack all down in salt over night. In the morning drain the brine off, put to soak for a day or two in vinegar and water, drain again, then mix the spices in the three quarter gallons vinegar with the sugar ; pour over hot three successive days ; the third day mix the mustard and salad oil, add and mix all thoroughly ; do not add the horse radish until the boiling is done. It is well to com- mence the pickle Monday so it can be finished by Saturday. 49 G. S. Griffith & Co. DEALERS IN "Fine (Sappetings Hpholzfep'g ©oodz, Nos. 403 & 405 E. Baltimore Street, J. Wilson !Brown ? 5 POPULAR HOUSE - FURNISHONG STORE, Nos. 126 and 128 North Howard Street, Between Lexington and Fayette Streets, Crockery, China, Glassware, Lamps, &c. Family Hardware, Kitchen Articles, Wooden, Tin and Willow Wares. Refrigerators, Water Coolers, Ice Cream Freezers, Clothes Wringers and Carpet Sweepers, Brushes, Brooms and Whisks, Gas and Oil Stoves and Cooking - Utensils. In fact our variety and stock is the largest and most complete in the city. Housekeepers and those commencing Housekeeping will do well to examine our stock and prices before purchasing elsewhere, as they cannot fail to be pleased with our line if they see it. . ESirPolite attention will be extended to all who will favor us with their patronage. (Ask for our Catalogue.) 50 Cucumber Pickles. After the cucumbers have been in brine ten days or more, as convenient, put them in cold water fof twenty-four hours ; then boil equal parts vinegar and water, and pour over them three times ; having pickles in a porcelain or bell metal kettle, cover over with grape leaves and napkin to keep in the steam ; then take them out and place in jars with onions sliced through, also small pieces horse radish, and one or two very small peppers in each jar ; then take pure vinegar and to one gallon add Three ponnds brown sugar. Half pound white mustard seed. One tablespoonful mace. One ounce celery seed. One tablespoonful whole allspice. One tablespoonful of cloves. Some prefer cinnamon stick instead of mace. Boil these in the vinegar and pour over the pickles as hot as possible. Higdon Pickle. One peck green tomatoes. One and a half dozen onions. One pound brown sugar. Half pound white mustard seed. One ounce mace. Three ounces celery seed. One gallon cider vinegar. Slice tomatoes and onions and salt well, for twenty-four hours, then drain, wash and drain again, then add all together and boil fifteen minutes, when cold add five tablespoonsful salad oil, three of mustard, one of tumeric. Premium Pickles. Get the sweet peppers, take the seed out carefully so as not to break them. For the filling take three or four heads of cabbage cut as for slaw, and salt very lightly, enough to draw out the water ; drain and press through a colander, to this take One dozen onions chopped fine. Two cupsful scraped horse radish. Two cupsful mustard seed, white and black, (one of each.) One small teacupful of black pepper. One small teacupful of allspice. 51 One and a half ounces race ginger. One and a half ounces celery seed. One ounce cinnamon. Beat all very fine. Take half the spices and mix with the cabbage and onions, with three cupsful brown sugar, beside which put a teaspoonful of sugar into each mango or pepper before you put the filling in ; tie up with cord. Boil two cupsful sugar with the remainder of the spices and vinegar, enough to cover the pickles well and pour on very hot. Mangoes. Take the smooth green melons about as large as the fist, cut a slit down one side, put them in strong brine for some weeks ; then remove the seeds, then green with vinegar and water, and place them in plain vinegar till you are ready to stuff them. For the filling for three dozen mangoes take One pound white mustard seed. One pound black mustard seed. Half pint grated horse radish. Half pound celery seed. Half pound mace. Half pound coriander seed. Three pounds brown sugar. Two teaspoonsful cayenne pepper. Three tablespoonsful tumeric. Moisten with one pint of sweet oil. Fill the mangoes with this mixture ; tie up to prevent es- cape of spices and place in a jar. Vinegar as follows : To two gallons best cider vinegar take One pound white mustard seed. Four ounces black pepper. Three ounces allspice. The same of cloves and mace, all bruised together. One ounce tumeric. Handful horse radish. One ounce celery seed. One and a half pounds brown sugar. Boil and pour over the mangoes, add three lemons sliced. These are best when a year old. Pickled Onions. Peel small white onions and pour boiling milk and water over them ; when cold put them in a jar and pour white vine- gar over them ; make them air tight. 52 German Pickle. Half peck green tomatoes. One large head cabbage. One dozen onions all cut up into separate bowls. Sprinkle well with salt, let stand over night ; next morning drain and rinse them. To these add Half dozen large sweet green and red peppers, seeds taken out and chopped. One and a half pounds sugar. Two tablespoonsful each mustard and celery seeds. One tablespoonful each ground mustard, tumeric, cloves and pepper. Cover with cider vinegar and boil one hour ; when cold and ready to be sealed pour over the top, mustard mixed with olive oil. This keeps the pickle moist. Pickled Cabbage. Take two medium sized heads of cabbage, either white or red ; cut as for slaw, pour over this boiling salt water, strong enough to bear an egg ; let stand over night, next morning drain and squeeze the cabbage till very dry, then add twelve green peppers chopped fine, discarding the seeds. One teacupful mustard seed. Two tablespoonsful each celery seed and tumeric. One tablespoonful each whole cloves and allspice. Pack in a jar and cover with vinegar, tie up tight ; open and stir up once or twice a week for two weeks. This will keep all winter. German Sauce. Half gallon white cabbage, cut fine. The same quantity green tomatoes cut fine. One pint of onions when cut. One and a half tablespoonsful mustard. The same quantity each ground pepper, whole allspice and whole cloves. Two and a half gills mustard seed. One and a half pounds brown sugar. Three pints vinegar. Boil altogether fifteen minutes. 53 Formerly with STINE & SON, Late with M. ROCK, Baltimore. 5th Ave., New York. J. P. Steinbaeh, Tailor, *S-T2o. 410 Seeorjd Street^ BRiiTimoRE, mo. Goods of my Ocan Importation at Reasonable Prices- F. C. FOSSETT & SON, SHIRT TAILORS -AND- GENT'S FURNISHERS, No. 421 East Baltimore St., Between Post Office Avenue and Gay St., Baltimore, Md. 54 Tomato Sauce. Pare and cut up as for stewing 18 good sized tomatoes. Add one cupful sugar. Two cupsful vinegar. Two teaspoonsful salt. One teaspoonful each of ground cinnamon, allspice and nutmeg or mace. Two or three large green peppers and one onion chop- ped fine. Boil slowly three or fourhours. Pepper Sauce. Twelve peppers green and red. Three large heads of cabbage. One scant quart white onions. Sugar to your taste, very little salt. Two tablespoonsful dry mustard. One pound white and one pound black mustard seed. Two tablespoonsful each powdered cloves and allspice. Cabbage, onions and peppers to be chopped very fine to- gether, and well mixed with the other ingredients, adding two tablespoonsful of oil. Then cover with cold vinegar. This will be ready for use in four weeks. Tomato Catsup. Boil half bushel tomatoes until soft, press through a wire sieve. Add one quart vinegar. Half pint salt. One ounce cloves. Two ounces allspice. Six small red peppers cut up very fine. One dessertspoonful of black pepper. Three onions chopped very fine. Mix all together and boil three hours, or till reduced to nearly half the quantity. Bottle without steaming. 57 Tomato Catsup. Select good ripe tomatoes, halve and take out the core ; put them on and boil, when well bursted and soft enough put through a sieve. Let this stand till the water rises on the top, then pour off one-third of the water. Put on and boil with six onions to half bushel tomatoes, one ounce ground allspice, the same quantity black pepper and white mustard seeds, ground in a mill or pounded. One grated nutmeg, half ounce ground cloves, one pound brown sugar, one gill of salt and one quart vinegar. When the onions begin to soften you can remove them as the flavor will be then extracted. If you like cayenne pepper can be added and more vinegar ; let boil till thick enough, then bottle. Pour a little cold vinegar on the top of each bottle before sealing. Cucumber Catsup. Take three dozen full grown cucumbers. Eight large onions. Pare and slice very thin, sprinkle with a pint of salt; let drain five hours, then squeeze dry and mix with Half pound mustard seed. Quarter pound black pepper ground. Half pound brown sugar. Half pint olive oil. Mix well together ; boil as much vinegar as you think will eover this ; fill your jars half full of the mixture and the bal- ance of the jar with the boiling vinegar ; if in a few days they require more vinegar, fill up the jars with cold vinegar and seal up. Cucumber Catsup. Three dozen large cucumbers. Eight large onions. Pare and cut or chop fine as possible, sprinkle very freely with salt ; mix well with the salt, then drain through a sieve, then spread on a thick cloth to thoroughly dry out the salt water ; then take a teacupful of mustard seed, half teacupful black pepper ground, cinnamon and cloves to the taste ; these spices pounded or broken up fine ; mix thoroughly with the cucumbers and onions, put the whole in a stone jar and cover with the best vinegar ; close up tightly and it will be ready for use in a few days. This will keep for years. 58 Sweet Pickled Damsons. Four pounds damsons. Two pounds sugar. One pint vinegar. Half ounce each cinnamon, cloves and allspice. Roil the vinegar, sugar and spices together, when boiling throw in the fruit and boil all fifteen minutes. Spiced Peaches. Seven pounds fruit. Three pounds sugar. One quart vinegar. Half ounce each cinnamon in stick, whole cloves, and allspice tied up in a gauze bag. Boil vinegar, spices and sugar for fifteen minutes, and throw over the peaches three successive days. The last time you boil the vinegar, it is well to pour the peaches into the kettle, and let all boil together five or ten minutes. Peaches are nicer to be pared and cut in halves. Spiced Currants. Four pounds currants. Two and a half pounds sugar. One pint cider vinegar. Two tablespoonsful cinnamon. One teaspoonful cloves. Pick the currants from the stems, boil with the vinegar and sugar half hour ; add the spices when nearly done boiling. Spiced Pears. Take seven pounds pears, par-boil them in water, drain off the water, put pears in a stone jar. Then take three pounds sugar. ( )ne quart vinegar. One tablespoonful stick cinnamon. Half tablcspoonful whole cloves, a few pieces mace and allspice. Put spices in a bag and boil with the vinegar and sugar for four successive mornings, and pour over the pears ; the fourth morning put the pears into the vinegar whilst boiling, and boil a half hour. 59 E. Q. TAYLOR & CO,, Importers and fnanufaetut*eFs ♦ -♦-•» fiats, purs, tlmbrellas, jiar\d gatchels and traveling BAGS. Dunlap & Co.'s Hats, New York. Christy & Co.'s Hats, London. Calvert Street, opp. Barnum's Hotel, BALTIMORE, MD. IMIiss Hi. _^L._ ZEEozBinsrscosr, (Successor to Mrs. C. W. Bridge,) BOTS' CLOTHHTO-, 234 North Howard St., near Saratoga, Baljuimo^e, GQd. 3^° Also Trimmings, Patterns, &c, &c. €|ngrabFP, JPpinfor anh #tntitiiirt, AND DEALER IN FANCY GOODS, Wedding and Visiting Cards, Monograms, Crests and Arms, 201 N. Charles St., Corner Lexington, BALTIMORE, MD. 60 Spiced Tomatoes. One peck tomatoes. One pound brown sugar. One pint vinegar. One dessertspoonful of mace. One tablespoonful each of cloves and allspice. Put on the tomatoes, and as they boil pour off the water, that they may not be watery ; then add the other ingredients and boil one hour, or until perfectly done. Spiced Canteloupe. To six large canteloupes, not too ripe Take one gallon of vmegar. Two pounds of sugar. One ounce each of stick cinnamon, and mace. One-half ounce of cloves. Pare, seed and slice your fruit, and lay in vinegar over night. In the morning strain, then add to the vinegar the spices and sugar; boil for a few minutes, then add the fruit and boil till the fruit can be pierced with a straw ; put in jars and seal. Preserves and Jellies. Preserved Strawberries. Get a bright colored berry. To one pound of fruit take three-quarters pound sugar. Put the sugar over the fruit over night, or the morning of the day you do them. Put the strawberries and sugar in a kettle, boil ten minutes, remove berries with a perforated spoon, and place on dishes in the sun. Put the syrup in a pitcher, and pour over the berries enough to float them. They will absorb this in one day. Bring them in at night, and the next day, place again in the sun, replenishing the syrup as it is absorbed. Let them re- main in the sun until. the syrup forms a jell)- around the fruit. The berries will plump up from the absorption. Two days is usually sufficient if the sun is hot. If not, a third day will improve them. 61 Currant Jelly. Take fine ripe currants, mash well and boil till the juice can be easily strained through a fine sieve or jelly bag. Measure juice and sugar in equal quantities; put juice on and boil fifteen minutes. Put the sugar in the oven to get very hot, then pour together and just let come to a boil ; take off and put into jelly glasses. Let set in the sun four or five days, then cover. Currant Jelly. Get thoroughly ripe currants. Wash and place them in a kettle without any water, put on the stove and let them burst ; squeeze through a jelly bag, and to every pint of juice take one pound of granulated sugar ; stir until the sugar partially dissolves. Boil twenty minutes, no longer. If boiled longer it becomes ropy. Fill the glasses while hot ; when cool paste up, and then place in the sun for a day. Blackberry Jelly. Put on the blackberries, (which must not be too ripe,) with a very little water, let them boil till soft ; put through a strainer made of cheese cloth. To each pint of the juice allow one pound sugar. Return to the fire the juice without the sugar ; boil twenty minutes, skim, then add sugar and boil twenty minutes. Apple Jelly. Take half peck of juicy tart apples, quarter and core, but do not pare them ; put into a kettle with two lemons cut up with them, and cover well with water. Let them cook until reduced to a pulp, chen strain through a flannel bag. To ever\' tumbler of juice add two-thirds of a tumbler of white sugar. Boil hard for twenty minutes ; put in glasses and cover next day. Slices of lemon can be added if preferred. Lemon Jelly. To one package of Nelson's Gelatine add one pint of cold water, one and a half pints of sugar, the juice of five lemons. Let this dissolve an hour or two. Then add three pints boil- ing water ; colour with burnt sugar. No boiling, and not necessary to strain. To burn the sugar : — Take a large 62 kitchen spoon with two teaspoonsful of brown sugar on it, hold over the hot coals until all melted and brown, not burnt. Run through the jelly until the desired colour. Quince Jelly. Take any refuse quinces that may be left from the preserv- ing quinces, with the parings and cores without the seeds ; cover with water and boil till soft ; strain through a colander and jelly bag, and to one pint juice add three-quarters pound sugar; boil all briskly till jelly. Preserved Pears. Select firm Bartlett pears, and to each pound of fruit allow three-quarters pound sugar. Pare the fruit and cut in hakes or quarters, leaving on the stems. Parboil in enough water to cover ; when rather tender add the sugar with enough green ginger to flavor ; lemons may be added also if desired. Boil until clear and the syrup begins to thicken. Quinces can be done in the same way, leaving out ginger and lemon. Preserved Cherries. To each pound of seeded cherries, take one pound of sugar. Put on together, let boil a half hour ; then strain out the cherries, boil the syrup until it begins to thicken, then add the cherries and boil ten or fifteen minutes. Preserved Blackberries. To each pound of Lawton blackberries take three-quarters of a pound of sugar, make a syrup with the sugar and as little water as can be used to dissolve the sugar ; let .syrup come to a boil, and add the berries ; let cook a half hour then strain out the berries, and cook syrup till it begins to thicken and pour over the berries. Peach Jam. Four pounds of ripe openstone yellow peaches. Peel and quarter them and boil without sugar for fifteen minutes, then put them through a colander and boil again thirty minutes ; then add sugar in the proportion of two and a half pounds to four pounds of fruit; boil thirty minutes again, when it will be clear and of a beautiful colour. (35 THE BRAINERD & ARMSTRONG CO. Manufacturers of Seuuing Silks, Olaehine Tuuist, "BEST IN THE WORLD" FRONT END APD(7/ REVERSE ^ END .SILK. Embpoidery, pilloselle, Knitting, t^ope Silk, ete., etc. 5 HANOVER STREET, BALTIMORE, MD. MILLS:-NEW LONDON, CT. M. A. M^DONNELLi ^ppenG^ IM^OKLTER. OF • < 4 • -ii.ITI>- ^FANGY«G00DS,N No. 23 West Lexington Street, IB^IjTIIMIOIRIE]. Rue du Faubourg Poissonniere, Paris. 66 Green Tomato Jam. One peck of green tomatoes pared and sliced. Five pounds of white sugar. Six lemons sliced very thin. Boil until a thick jam. Peach Sauce. One peck peaches. Three pounds sugar. One pint vinegar. Boil the peaches until soft enough to run a straw through. Take out and put right in jars. Boil down the vinegar, sugar and juice until all is a syrup. Pour over the fruit boiling hot, seal tight. Pine Apple Jam. Three quarter pounds sugar to one pound fruit. Pare the fruit and be sure to take out all the eyes ; grate with a coarse grater ; boil twenty minutes. Put away in jars hot. Orange Marmalade. Take one dozen oranges, small size and sour, wash and cut in very thin slices ; take out all the seeds, pour over them six- quarts of water ; let it stand over night, and in same water boil for three hours slowly. Then add .-.even pounds of sugar, let boil until clear. Conserved Fruit. One quarter of a pound of sugar to each pound of fruit. Make your syrup without water, by putting the fruit into the kettle with the sugar, and let stand on the coolest part of the range till the sugar is dissolved ; then let boil a half an hour take out the fruit and spread on dishes, and pour over the syrup ; keep in the hot sun till the syrup is all dried into the fruit, turning frequently. When dry enough roll in sugar and pack in jars. 67 Gooseberry Conserve. To each pound of gooseberries allow three-quarters of a pound of sugar and a little water to dissolve the sugar. Let berries cook till they burst, then take out and spread on dishes ; boil the syrup down to half its quantity and pour over the berries. Put in the hot sun during the day and at night put in the oven of the range, where they will be heated through, but not cook. The oven of course must not be hot enough to bake ; let them remain over night, they will look dark and thick when done ; put in a stone jar and tie up closely. When needed for use add a little water and cook five minutes. This is as nice with roast turkey as cranberries. Conserved Quince. Roast the quinces in the oven like apples with the skins on, when soft peel off the skin and cut off the quince to the core. Take equal weight of quince and sugar, dissolve the sugar in as little water as possible ; add the quince and boil half hour. Apple Ginger. Four pounds apples. Four pounds sugar. Make a syrup of the sugar, adding a pint of water. Cut the apples in small pieces and add one ounce green ginger. Put in the syrup with the grated rind of four lemons. Boil slowly four hours, or until it looks clear. CANDIES. Chocolate Caramels. Three pounds of sugar. One and a half cakes chocolate. Half pound of butter. Two cupsful of milk. Boil until it thickens, constantly stirring ; flavor with vanilla. Pour in buttered pans and bar off or work, and cut in slices. 68 Chocolate Caramels. Half pound of Baker's chocolate. One and a half pounds of moist brown sugar. One and a half pounds of pulverized sugar. Three eighths of a pound of butter. One tumbler of milk. One teacupful of golden syrup. Flavor with vanilla. Stir frequently whilst boiling ; when done pour in pans ; when a little cool mark off in squares. It improves the cara- mels after they are poured out and somewhat cool to wash over with vanilla instead of putting it in before. Pulled or Pressed Caramels. Take either of the preceeding recipes ; do not boil quite as long as for cutting in squares ; pour apart of the caramel into a well buttered bowl, large enough to allow beating well ; beat well until it begins to stiffen, then pour into a well buttered dish and work like bread. Make into short rolls like sausages. When cool enough cut in slices ; do not let these rolls get too hard before slicing. The part you do not pour out should remain where it will keep warm on the stove, but not boil. Vou'will find this re- quires quick work as caramels stiffen very soon. Use plenty butter to prevent sticking. Chocolate Drops. Two cupsful of granulated sugar. Haifa cupful of milk. Put in a saucepan and boil hard five minutes; then put the saucepan in cold water and beat till it creams ; flavor with vanilla and form in round or cone shaped balls. Cover with chocolate shaved down and heated over tea kettle. Cream Candv Cooked. Two cupsful of granulated sugar. One cupful of water. One tablespoonful of corn starch. One teaspoonful of vanilla. Boil in a nice saucepan till done ; drop a little in a cupful of cold water, and when you can feel something in the bottom it is boiled enough ; if boiled till it hardens in water, like taffy, you can do nothing with it. Add the vanilla after it is taken from the range ; beat till it stiffens. 69 WRMSLEY& NEDWELL, Importers and Dealers in ladies' ?ine Dpess ffoodg, TRIMMINGS, LACES, RIBBONS, GLOVES, UNDERWEAR, CORSETS, &c. No. 325 North Charles Street, above Saratoga, CHAS. SIMON & SONS, Wholesale and Retail Dealers in pon^apd Dome5ti<; DryQood5, 208 NORTH HOWARD STREET, yRcLltimore, J\d.cL. Teleplicne Call, 2To. 382. ZEsta-Tolislxed. in 181S. 123 E. Baltimore St., opp. B. & O. Building, 7V\anufacturerof gbirts. ■ ♦ ■ »"A FIRST-CLASS FIT GUARANTEED. R. G. BROH.DBENT & CO. IMPORTEE3 To:r,t:e3: Chaeles Steeet, BALTIMORE, MD. 70 Cream Candy without Cooking. White of one egg with same quantity of cold water, beaten to a stiff froth ; stir in gradually until stiff enough to mold XXX pulverized sugar; flavor with vanilla. This same re- cipe can be used for walnuts, dates, chocolatccreams, etc. Particular Directions for General Candy Making. To make pink candies use the same rule as cream candy cooked ; adding half teaspoonful strawberry sugar, dissolved in cold water, stirred in whilst boiling. A very pretty light green candy is made by boiling the rind of one or more lemons in water, which will be quite yellow. Fake one cupful of this yellow water and make boiled candy from the above rule. Whilst boiling add a few drops of the juice of a lemon, which will make a lovely green ; by adding a larger quantity lemon juice it will become perfectly white. Cocoanut grated mixed with either the white or pink candy made in rolls like sausage links, sliced when cold, is another variety; also very nice in chocolatecreams. Whilst molding boiled candy and it begins to get too hard, just set over hot water, or mix this with some of the unboiled candy. The two recipes mixed make the nicest candies, and much easier to mold. A great many varieties can be made from these rules, by molding in different shapes, ike. Take preserved peaches and pears, drain off the syrup, then set in the oven (not too hot) with sugar sprinkled over. This makes a kind of conserve. A small piece of either laid on the top of a round or oblong shape looks very pretty. Cream Candy Loaf. Use the same recipe as the boiled candy, only whilst boil- ing add a light teaspoonful gelatine after it is soaked ; when done beat till it stiffens, then add peaches, pears as directed, also conserved cherries all sliced ; mix neatly and pack in a deep dish ; let this get perfectly cold and slice. Take one half pink and the other white if preferred. Gum Drops. Dissolve gum arabic half cupful to make a thick syrup. One cupful granulated sugar made into a thick syrup. Mix the two together about the consistency of molasses ; drop into little molds made in a dish or pan, covered with corn starch with a thimble. These can be flavored with lemon. 73 Everton Caramels. Four cupsful of granulated sugar. Half cupful of butter. One cupful of milk. One teaspoonful of cream of tartar. After boiling, flavor and turn into buttered pans ; mark when cool. Ice Cream Candy. Four cupsful of granulated sugar. One cupful water. One teaspoonful of cream of tartar. Boil about twenty minutes, flavor ; for chocolate flavor add about two squares chocolate whilst boiling; pour out, let cool and pull like taffy. Butter Scotch. One cupful of molasses. One cupful of brown sugar. Half cupful of butter. Boil about twenty minutes. Candy Pudding. Half pound of stoned raisins. Half pound of cut up figs. Half pound of cut up citron. Half pound of blanched almonds split. Two pounds of A sugar. Moisten the sugar with strong vinegar, being careful not to get it too wet ; let this boil until when dropped on a plate it will stiffen to a paste ; take it off and beat with a spoon till the consistency of stiff cream. Put the fruit in and mix well ; turn out into a towel, which has been wrung out of cold water ; roll up tightly, shape evenly ; let stand a few hours before eating, cut in slices. Candied Fruits. Prepare any kind of fruit you wish as for preserving. Boil in a thick syrup, made with a teacupful of water to each pound of sugar only till tender ; let the fruit remain in the syrup several days, then drain and spread on dishes, sprinkling each piece with granulated sugar ; dry slowly in the oven, which must not be very hot. 10 74 PUDDINGS, PASTRY AND OTHER DESSERTS. Carrot Plum Pudding. One pound sifted flour. One pound carrots, (weigh before grating,) heavy weight as they moisten the pudding. Half pound suet. One and a half pound raisins. One and a half pounds currants. Two teaspoonsful each cinnamon, cloves and mace. Boil four hours. To be eaten with sauce. A Cheap Plum Pudding. Three eggs. One cupful raisins. Two cupsful currants. Half pound bread crumbs. One cupful suet chopped fine and rubbed fine in flour. One cupful sweet cream. One scant tablespoonful baking powder. One teaspoonful each cinna- mon and cloves. One nutmeg. One cupful brown sugar. Two-thirds cupful molasses, in which mix one teaspoonful ground ginger, a pinch of salt, the same of black pepper. Steam in a bag or mold three hours. To be eaten with hard sauce or ice cream. Plum Pudding. One pound each raisins, currants, citron, almonds and sugar. One and half pounds bread crumbs. One quart milk. Eight eggs. Three-quarters pound suet. Rind and juice of two lemons. One teaspoonful each cinnamon and cloves. Half teaspoonful mace. One nutmeg. A Fine Plum Pudding. TO BR EATEN WITH ICE CREAM. One pound stoned raisins. One pound currants. Half pound citron, cut in fine slips. One pound suet cut fine. Eight eggs. Half pound browned bread crumbs. One pint 75 of new milk. One nutmeg. Four tablespoonsful flour. Beat the eggs very light, add one pound nice brown sugar, then the other ingredients by spoonsful. When well mixed, and having had the pudding bag well washed in hot water and floured, pour in and tie tightly with a strong string ; allow space for swelling. When the water boils, dip the pudding in three or four times, before leaving it in the pot. This quantity makes a large pudding, requiring six hours to cook properly. Amhurst Pudding. Three cupsfu! flour. One cupful raisins. Three quarters cupful suet. Three-quarters cupful sweet milk. Three-quart- ers cupful molasses. One teaspoonful cloves. One teaspoon- ful cinnamon. One teaspoonful salt. One teaspoonful soda. Boil from three to four hours. Dixie Pudding — Boiled or Baked. Three cupsful flour. One cupful milk with one teaspoonful of soda in it. One cupful of suet, chopped fine. One cupful molasses. Half pound raisins or dried cherries. One salt- spoonful salt. Beat all together, boil from three to four hours. Cherry Pudding. Six ounces stale bread crumbs soaked in a half pint of milk. Two ounces flour with two teaspoonsful yeast powder. One-quarter cupful molasses. One-quarter cupful sugar. Two cupsful cherries stoned, stewed and sweetened. Quarter pound butter. Half teaspoonful cloves. Two teaspoonsful cinnamon. One nutmeg. Three eggs. Bake one hour or boil two hours. Cocoa-Nut and Rice Pudding. One cupful of rice. One cupful of sugar. One pint of gra- ted cocoa-nut. One quart of fresh milk. Wash the rice and mix it with the milk. Put it on the back of the range to swell for two or three hours ; then add the sugar, cocoa-nut, a little salt, and any flavoring you like. (Nutmeg is very nice in rice puddings.) Bake half an hour and eat hot or cold, with or without sauce. Good either way. 76 French Pudding. Six eggs. One pint milk. Three tablespoonsful flour. A little salt. Mix the eggs smoothly with the flour, then add the milk ; whip the whites to a stiff froth ; work them in and bake immediately thirty minutes. To be eaten hot with cold sauce. Ready Pudding and Sauce. One pint flour. Quarter pound butter. One teacupful milk. One egg. Grated rind and juice of one lemon. One tablespoonful Rumford's yeast powder. Bake half an hour. To be eaten with the following sauce : — One large cupful sugar. Half cupful butter. One egg. The juice and half the rind of one lemon. One small nutmeg. Three table- spoonsful of boiling water. Cream the butter and sugar ; beat in the egg, nutmeg and lemon ; beat hard ten minutes and add the water, a spoonful at a time. Set it over a kettle of boiling water to keep hot, but not to boil. Cracker Pudding. One pint pounded crackers. Two quarts milk. One cup- ful sugar. Four eggs. One pound raisins. Bake a long time very slowly. Serve with hard sauce. Queen of Plum Puddings. Half pound butter. Half pound suet. Half pound sugar. One and a quarter pounds flour. One and a quarter pounds raisins. One pound currants. One eighth pound citron. Six eggs beaten separately. Half pint milk. Quarter ounce cloves. Quarter ounce mace. Two nutmegs. The Queen of Bread Puddings. One pint of nice bread crumbs to one quart of milk. One cupful of sugar. Yolks of four eggs well beaten. Grated rind of one lemon. Butter the size of an egg. Bake until done. Whip the whites stiff and beat in one teacupful of sugar, in which has been stirred the juice of one lemon. Spread over the pudding a layer of any sweetmeats you pre- fer. Pour the stiffened whites of the eggs on this ; replace in the oven and bake lightly. To be eaten with cold sauce. 77 An Entirely New and Reliable Article of Food, made from SOUTHERN WHITE CORN. For Purity, Healthfulness and Convenience, it stands unrivaled por Breakfast, Dinger and Jea. PATENTED IMUkTZ" ^tih:, 1886. MAlT'JFACTXrBED E"!T jlaryland Jjominy and loralline |o< 2©^3= :B-u.c33.a,:n.si2i's "\7s7"£i.arf, BAbTlMORE, MD. GIVE IT .A. TZKI^I-,- TELEPHONE CALL, No. 1448. ASK YOUR GROCER FOR IT, 78 Huckleberry Pudding. Six eggs beaten separately. Three quarters of a pound sugar beaten with the yolks. Half pound creamed butter. Three-quarters pound flour. The whites of eggs stirred in last. Pick, wash and strain one or more quarts berries, dry with a handful of flour, and stir into the batter. Bake in a moderate oven about one hour and a half. Corn Starch Pudding. Two quarts milk. One cupful sugar. Six tablespoonsful corn starch. Three eggs. This makes one good-sized pud- ding. Beat the yolks and sugar together until very light, then add the corn starch, with enough cold milk to mix it smooth. When the balance of the milk is boiling hot, add the other ingredients, and let cook a few minutes ; when done flavor with vanilla and pour into a pudding dish. Beat the whites to a stiff froth with five tablespoonsful of pulverized sugar ; pour over the pudding and place in the oven to brown. Serve very cold with cream, or it is very nice without. Fig Pudding. Half pound figs chopped fine. One cupful each chopped suet, molasses and sweet milk. Three well-beaten eggs, one teaspoonful baking soda dissolved in a little water. Three and a half cupsful flour and a little salt. Mix all very thor- oughly together and pour into a buttered mold or dish, and steam in a steamer over a pot of boiling water three hours. Sauce. One cupful butter. Three cupsful powdered sugar. One teaspoonful cream. Cream the butter, then add the sugar. Beat hard until smooth, then add the cream ; flavor with nutmeg or vanilla. Make this just before dinner, and do not put it on the ice. A rich boiled custard is a very nice sauce for puddings, and when used for plum pudding flavor with nutmeg. Sauce. Half cupful butter. Two cupsful brown sugar. Yolks of two eggs. One pint boiling water poured over the butter, sugar and eggs. Flavor with nutmeg. 81 SISGO BROTHERS, Importers and Manufacturers 2STo. 218 nSToiETH: Chakles Steeet, BALTIMORE, MD. ^•to zmzotzhheiks^ THE BEST PLACE IN BALTIMORE TO BUY YOUR BOYS' SUITS, IS AT HAMBURGER'S, 122 E. Baltimore St., near Calvert. MISS FROHLINGER, LADIES ^"CT^E-^-CT 1100 Cathedral Street, Corner Tyson. ompetent White and Colored Help for all capacities. Families in want of good Help will find it to their interest to call. This Office insures honesty in all its dealings, and will give satisfaction. ll 82 Lemon Sauce. One large cupful sugar. Nearly one-half cupful butter. One egg. Juice and rind of one large lemon. Three table- spoonsful boiling water. Cream the butter and sugar ; add egg, lemon and nutmeg. Stir ten minutes, add the water by the spoonful. Place on fire until hot. Hard Sauce. One large cupful powdered sugar whipped to a cream with two tablespoonsful of butter. One tablespoonful of currant jelly beaten in well, with as much cinnamon as will lie on a half dime. When mixed heap on a saucer or glass dish and set in a cool place to harden. Jam Sauce. A teacupful of water to half pint of jam ; stir it and melt it on the fire, then strain and pour round any pudding you wish. Puff Paste. Take three quarter pounds of flour. Half pound of butter, a little salt. One cupful of ice water. Take one half the flour and butter with the salt ; mix well together with the ice water. Divide the rest of the butter and flour into four parts, and put one part into the dough at each rolling. Puff Paste. One and a half pounds of sifted flour. One pound of butter creamed and set to get cold. Divide the butter in quarters, take one quarter of the butter with lard size of an egg, and work into one pound of the flour with a little salt and a tumbler of ice water, work to a paste with a broad knife, roll out three separate times, each time adding one quarter of the butter and sprinkle of the flour, cut off pieces to suit your pie plates, roll out each piece twice. Bake quickly. Plain Pie Paste. One pound of flour and a teaspoonful of yeast powder, sifted together, one teaspoonful of salt, half a pound of butter and lard mixed; mixed with ice water. Use a knife to mix it. 83 Po.tato Crust. Boil six medium sized mealy white potatoes, pare and mash them through a colander, add one teacupful of sweet cream and a pinch of salt; sift in just flour enough to make a dough to roll out; work as little as possible; this must be rolled rather thicker than ordinary paste, and is excellent for pot-pie or any kind of boiled dumplings. Apple Pie. Eight large cooking apples, chopped fine. Four well beaten eggs. Half a pound of butter creamed with a half a pound of sugar. Mix all well together. Have your pie plates or tins lined with rich paste and fill ; bake without top paste. Sliced Apple Pie. Slice very thin the best cooking apples ; line your pie pans with rich paste and fill with the sliced apples and a little sprinkle of allspice ; add a little water and bake with top paste. Bake long enough in a moderate oven to cook the apples, when ready to be eaten, remove the top and dress with sugar and rich cream. Some bake these without a bottom crust and turn them upside down on another dish and eat with sugar and cream, whilst hot. Peach pies can be made in the same way. Apple Meringue. Prepare six large tart apples as for sauce, whilst hot add butter size of an egg ; sweeten to taste, and make into a smooth sauce. When cold add a cupful of fine cracker crumbs, yolks of three eggs well beaten, a cupful of sweet milk and nutmeg to taste. Bake in a large deep plate with an undercrust of rich paste, and a rim of puff paste around the edge. When done have ready the whites of three eggs, beaten to a stiff froth, with a half coffee cupful pulverized sugar and one tea- spoonful lemon juice ; pour over the pie, return to the oven to brown lightly. 84 Pumpkin Pie. One half of a pumpkin cut up, stewed and strained through a colander over night. One quart of milk, or three pints if the pumpkin is watery. Four eggs ; a little salt. Three quarters teaspoonful ginger. One nutmeg. Sweeten to the taste. Two or three butter crackers, rolled fine. One table- spoonful molasses to make the pies brown nicely. Bake slowly three-quarters of an hour. Potato Pie. To one pound of finely mashed potato add three-quarters pound butter, quarter pound sugar, half a nutmeg and three well beaten eggs. Bake in a rich paste without a top crust. Cream Pies. Make a cream of three large spoonsful of corn starch mixed in a little milk, with the beaten yolks of four eggs, stirred into one quart of boiling milk. Stir smoothly and let boil up once ; add sugar to taste and a little salt ; flavor with va- nilla or lemon. Line your pie plates or tins with a rich paste, and bake, and when cold pour in the cream, and cover with the whites of four eggs beaten to a stiff froth, with four table- spoonsful pulverized sugar ; return to the oven for a few min- tes till a light brown. This makes three pies. Lemon Pie. One lemon, two eggs, one cupful sugar. Yolks of eggs beaten with the sugar and whites beaten to a stiff froth ; add the grated rind and juice of the lemon, and one cupful of milk. Mix all together and bake like custard pie without a top crust. Lemon Pie. The grated rind and juice of three lemons. One quart fresh milk. Six eggs leaving out the whites of three. Two table- spoonsful corn starch. Butter size of a walnut. Sugar to taste. Beat the eggs very light and add sugar with corn starch and melted butter ; then pour the cold milk over this and add the lemons ; beat up and bake immediately in rich paste. Beat the whites of three eggs to a stiff froth, with three table- spoonsful sugar. Cover the pies after they are baked, and return to the oven for a few minutes to brown slightly. 85 LESSONS GIVEN IN SEE KINDS ©F EMBf(0IDE^y. SPECIAhT.ES: | FIlE]ilI]V[6 B^6^. jiStompei'g I Degignei% Arrasene, Ribbosene and Plush Embroideries, Canvass of all kinds, Embroidery Materials, Fancy Baskets, Stands, and Novelties. NEW STORE, 31 U/e5t Iexi9$tc>9 Str BALTIMORE. 86 Lemon Pie. One lemon-peel grated and juice squeezed ; one and a half soda crackers, grated ; one egg ; one cupful sugar ; one cupful water, makes one pie. Cocoanut Custard. One cocoanut grated. One heaped tablespoonful butter. One pound granulated sugar. One wineglassful rose or orange water. One tumbler cream or rich milk. Nine eggs beaten separately. Cream the butter with the sugar, then add the whites of the eggs beaten to a stiff froth, the beaten yolks with the cocoanut and rose or orange water. Lastly, stir in carefully the cream. Bake for half an hour in puff paste, without a top crust. Baked Apple Dumplings. Make up dough precisely like yeast powder biscuits ; slice very thin good cooking apples and have ready some butter and sugar mixed together. For each dumpling take a piece of the dough, roll out rather thin, fill with the sliced apples full enough to make a nice sized dumpling ; place in an earthen dish close together. Inside of each dumpling put a small piece of the butter and sugar mixed ; also outside between the dumplings cover with water and place in the oven ; baste fre- quently as you would baste meat, when cooking. If they should brown too quickly, cover over with a pan or dish. Eat with cold sauce. Peach dumplings made in the same way : either slice the peaches or pare and leave whole, are very nice, and can be eaten with cold sauce. Boiled Apple Dumplings. Pare and core good sized cooking apples, and make into dumplings ; using the potato crust ; tie each one separately in a little bag or dumpling cloth and boil. To be eaten with cold sauce or sugar and cream. Roly-Poly Dumpling. Pare and slice thin or chop up good cooking apples, roll out a good sized piece of potato crust ; spread with apples, roll up as jelly-cake ; tie up in a napkin and boil ; any other fruit dumpling can be made in the same way. 87 Snow Pudding. Dissolve one box of Cox's gelatine and a half cupful of sugar, in a cupful of cold water. Then add one quart of boil- ing water and let it come to a boil again. Set aside until it stiffens a little, then beat with the whites of five eggs and pour into molds. Make a custard of the yolks of five eggs and one quart of milk ; flavor with vanilla. Coffee Cream. One pint rich cream whipped light; half box of gelatine, soaked in one cupful of milk ; one cupful of strong coffee; one cupful white sugar ; the whites of two eggs. Dissolve the soaked gelatine and sugar in the boiling coffee and let it cool. Whip the cream and whites of eggs in separate dishes. When the gelatine is perfectly cool, beat it gradually into the whites until it is a firm froth, then whip in the cream. Rinse the molds in cold water, fill them with the mixture and set it on ice to cool. Coffee Cream. To half box gelatine add half cupful cold water ; let this stand whilst you make a pint of very strong coffee, very clear. Sweeten to taste and while boiling hot, stir into the dissolved gelatine, and set to cool. To be eaten with cream. Bavarian Cream. Put to soak half box of Cox's gelatine in just as little water as will cover it, let soak over night. Boil one pint of rich milk with half teacupful sugar ; add your gelatine and remove from the fire ; flavor with vanilla. Add the yolks of four eggs well beaten and stir quite well for a few minutes. Let cool a little and stir again till it begins to thicken and is very smooth. When quite cool but not set add one pint whipped cream, well mixed in. Pour in molds and set in a very cool place or on ice. Bavarian Cream with Peaches. Prepare about two pounds of rich, ripe peaches ; add one pound sugar, and boil to a marmalade. Squeeze through a colander, then add half box Cox's gelatine, soaked, let boil or heat through ; then remove from the fire ; stir well and add one tumbler of rich cream. Stir occasionally till cold enough, then add one pint whipped cream and mold. Place a circle of cut peaches around the dish when brought to table. Any other fruit can be used. 88 American Cream. Soak half a box Cox's gelatine in one quart of milk for an hour or more. Let come to a boil ; add yolks of four eggs beaten light, with six tablespoonsful of sugar, stirring con- stantly. Let boil a few minutes and remove from the fire. Then stir in briskly the whites of the four eggs beaten light, with same quantity sugar ; flavor with vanilla. Pour in molds and set to cool. To be eaten with cream. Make the day be- fore using. Cook in double kettle. French Cream or Pudding. Dissolve half box gelatine in one quart milk ; place in a vessel of boiling water on the fire and let it come to a boil. In another vessel put one cupful sugar and half cupful water, and let boil at the same time. Beat the yolks of six eggs, and add to the milk and gelatine, stirring well ; remove from where it boils and keep hot, whilst you add the well beaten whites of six eggs to the sugar and water, which must boil to a thick syrup ; stir all into the milk, remove entirely from the heat ; flavor with vanilla. Stir till it is cool then pour into molds, and put in the coolest place you have. To be eaten with whipped cream or the following snow. Snow. Half box gelatine soaked in a teacupful cold water; then add two cupsful sugar ; juice of two or three lemons ; one large cupful boiling water, with rind of lemon to flavor ; set on the fire till all is dissolved, then strain, and whilst just a little warm add the whites of four eggs well beaten, and beat all till stiff. This snow piled on a glass dish or bowl around the French pudding makes a very pretty dish. Delicious Blanc Mange. One quart milk ; two heaped tablespoonsful corn starch ; yolks of three eggs ; sugar to taste. When the milk with sugar added is at boiling heat, add yolks of eggs well beaten, with corn starch mixed first with cold milk ; remove from the fire as soon as this boils up first, flavor with vanilla. Beat the whites of three eggs to a stiff froth, and add stirring all well ; then pour into molds. To be eaten with plain cream, with the addition of any rich preserve. 89 — U/m. 1^. Ijpeolr;, — No. 217 North Howard Street, - - Baltimore, Md. — LARGEST DISPLAY OF — f ine«£f*urniture- In the City, including latest designs of Parlor, Library, Chamber and Dining Suits, in Mahogany, Antique, Oak and Walnut. — LARGE LINE OF — "Up bolste r\f • good S In all desirable styles and colors. All Upholstering done in my own shop and under my personal supervision. Largest and best display of Wakefield Rattan Goods. Agents National Wire Mattress and Standard Folding Beds. Grain, Flour 1 , Canned Goodg, Feed, ^c. Consignments and Orders Solicited. Ask your Grocer for "Good as Gold" Flour, "Good as Gold" Canned Tomatoes and Corn. Write us for directions how to fry Canned Tomatoes and make Canned Corn Fritters. 217 McElderry's Wharf, Baltimore. SEND YHIIR ORDERS FOR Pine, Oak and Hickory Uiood, (IN THE STICK, SAWED ONLY, OR SAWED AND SPLIT.) XO J7K56B. D. § WJfl. 6. jaiCHflEL, West Side Union Dock, Baltimore. Telephone No. 458-3. 12 90 Floating Island. Separate the whites and yolks of eight eggs. Beat whites to a stiff froth, add gradually half teacupful pulverized sugar, half tumbler of currant, raspberry or quince jelly. With the yolks, and one quart rich milk sweetened to taste, (a dessert- spoonful of sugar to each egg is a fair proportion.) Make a boiled custard. Beat the yolks and sugar together, pour over this the milk boiling hot, stirring constantly. Place this in a kettle of boiling water till it thickens a little, if left a few moments too long in the water after it begins to thicken, it will surely curdle. It is important to stir it constantly if you wish a smooth custard. Flavor with vanilla. Another Way Which looks very pretty, is to leave out the jelly when you; make the float, and poach large spoonsful as you would poach an egg, only use milk instead of water, let the milk be boil- ing. Pour your custard into a glass bowl or dish and deco- rate the top with these spoonsful of poached float. Charlotte Russe. Let a pint of milk almost boil : stir in the yolks of four eggs well beaten, with three tablespoonsful of sugar. Stir this carefully till as thick as custard ; take from the fire im- mediately. Add quarter box gelatine previously soaked in milk enough to cover it ; flavor with vanilla, set in a cool place, and when cool, but not stiff, stir in a quart of whipped cream, flavored and sweetened slightly, and pour into paper cases or, glass bowl lined with sponge cake. A Delicious Dessert. Line the sides of a mold with sponge cake and the bottom w it'll bananas. Then fill the mold with stiff whipped cream. Set on ice till wanted. Banana Dessert. Slice eight bananas thin in the dish they are to be served. Make a very siveet lemonade and pour over the bananas ; let stand an hour before eating. 91 Bananas Sliced And put in alternate layers with either sliced oranges or pine apples, make a delicious and tempting dessert. Meringues. Whites of eight eggs. One pound granulated sugar. Beat the whites to a very stiff froth, then stir in gradually the sugar ; drop from the side of a teaspoon into a well but- tered dripping pan. Bake in a slow oven 45 minutes. When done mash in the bottom with a spoon before they harden. One teaspoonful is enough for each shell. For the filling take take either ice cream or whipped cream. Orange Ice. Twelve oranges. Three lemons. Two quarts of water. Sweeten to taste and freeze. Mock Ice Cream. Rub one cupful of strawberry, or any other jam or pre- serve, through a sieve, and add to this one quart sweet rich cream. Have already dissolved one ounce gelatine in a half pint of water and quarter pound of sugar. Stir all well to- gether. Put in molds on the ice till firm and solid. Caramel Custards. One pint milk. Two eggs, well beaten. Small cupful sugar. Put a tablespoonful granulated sugar on a small tin and place on the hot part of the range. Let this melt and burn. When it begins to smoke well add quickly one third cupful boiling water. This makes a dark brown liquid, which when cooled is to be added to the custard, and makes the caramel flavoring. Pour the custard into small cups, place them in a deep drip- ping pan, set in the oven, and then half fill the pan with boil- ing water, set in a hot oven. They will bake in about twenty minutes. Salted Almonds. Blanch the almonds, dip in melted butter and sift well with salt. Put in the oven and roast till a light brown. 92 Pine Apple Omelette. Beat three eggs for one minute with one teaspoonful of lemon juice, and one heaping tablespoonful powdered sugar, and put this into a nice frying pan with a teaspoonful of but- ter (first melted. Set over the fire, and as fast as the omelette cooks on the bottom, break it a little in different places with a fork, to allow the uncooked portions to run down on the pan. When it is still a little liquid put in the middle a heaping table- spoonful of fresh or canned pine apple, grated or chopped fine ; fold the omelette, turn out on a hot dish, dust a little powdered sugar over the surface, and send to the table at once for des- sert or luncheon. A Fancy Dessert. Take a half dozen egg shells, broken carefully at one end, fill with blanc mange. Place neatly in the bottom of a glass bowl pieces of stiff gelatine jelly, in the form of a nest. Strew around thin strips of lemon rind preserved in sugar, to imitate straws, then remove the egg shells from the blanc mange and place these eggs in the nest. To be eaten with plain or whip- ped cream. DESSERTS OF CORALLINE. Coralline Blanc Mange. Boil one pint of milk ; pour into it one pint of Coralline dissolved in a pint of milk ; three tablespoonsful of sugar, a little salt and two well- beaten eggs, boil two or three minutes; flavor with vanilla; pour into molds. To be eaten when cold, with cream. Coralline Minute Pudding. Take one pint of milk to moisten one quart of Coralline. Put the bal- ance of the milk well salted into a buttered sauce pan, and boil over a moderate fire. While it is boiling, stir in lightly the moistened Coral- line. Add three eggs previously well beaten. Let boil one minute and serve with sweetened milk, cinnamon and sugar. Baked Pudding. Take one-half pint of Coralline, one tablespoonful of flour, and enough of a quart of milk to moisten it. Then scald the balance of the milk, and add to it the moistened Coralline and flour, and stir until it thick- ens ; then add a spoonful of s^lt, and remove from the fire. When cold, add five eggs (well beaten), two tablespoonsful of sugar, and pour the whole into a well buttered pudding dish, and bake fifteen to twenty minutes. Use any sauce desired. &3 * * ttlholesale and Retail * * ITo. 3© HiLlTOlTER ST. Lace Curtains, Long Curtains, Curtain Poles, Portieres, Fringes, Silk Plush, Mohair Plush, Satin Damask, Material for Loose Coverings. EVERYTHING NEEDED FOR i,, FLORIST,- Ifo, 228 If. ©bapleg, §t pee t> BALTIMORE, IvdIID. ©reenhouzes i-vErederiek l^oad Z$ ©eeehfield Tlvz. Catonsville Cars Pass every hour. H. SUSMAN, Stalls :-38 & 40 Lexington Market, Vegetables and Fruits ITMABKETING DELIVERED FREE. R0BERT H6GHES, l®lumbep®and#(Ba§# < F > i({ep, 516 FIRST STREET, BETWEEN CHARLES STREET AND MARYLAND AVENUE Baltimore County, Md. 13 98 York Chocolate Cake. Three quarters of a cupful butter. Two cupsful sugar. One cupful milk. Three cupsful flour. Whites of eight eggs. Three drops almond oil. Two even teaspoonsful of Rumford's baking powder. Bake in layers. Two cupsful sugar, and half cupful of cream or milk ; after this comes to a boil, let it boil three full minutes not stirring at all. When it ropes from the spoon, pour into a bowl and beat until it begins to harden ; add one teaspoonful of vanilla. Have melted half cake choc- olate and spread the cream quickly over the layers of cake, and spread the melted chocolate thinly over the cream, be- tween the layers and on top. Chocolate Cake. One cupful sugar. Half cupful butter. Three eggs. Half cupful sweet milk. Two and a half cupsful flour. Two tea- spoonsful Rumford's yeast powder. Bake in layers. When cool spread with the following mixture : — Quarter pound Baker's chocolate, shaved down. Half pound sugar. Half pint milk. Boil and stir till thick. Randolph Cake. One pound sugar. Half pound butter. One and a quarter pounds flour. Four eggs. One pint of milk. ( )ne teaspoon- ful Rumford's yeast powder ; flavor to taste. Sponge Cake. Ten eggs. One pound sugar. Half pound flour sifted. Juice of one lemon with the rind grated. Beat the yolks very light; add the sugar to the yolks, then the lemon juice and rind. Beat the whites to a stiff froth, and add alternately with the flour ; stirring them in very lightly. Bake slowly. Sponge Cake. Twelve eggs. The weight of the eggs in sugar and half the weight in flour. Rind and juice of one lemon. Separate the whites and yolks of eggs. Beat yolks very light, then add the sugar, lemon juice and rind grated ; then add the whites, which must be very light, alternately with the flour. Bake in a moderate oven. Sponge Cake. Four eggs. One even cupful of sugar. One heaped cup- ful of flour. Begin with the whites of eggs ; beat to a stiff froth, then add the yolks beat till well mixed ; then beat in the sugar about five minutes ; remove the beater, and with a spoon as lightly as possible stir in the sifted flour. Bake in shallow pans about thirty minutes in a moderate oven. Jelly Roll. Three eggs. Half cupful butter. One cupful flour. One and a half dessertspoonsful yeast powder sifted with the flour. Two-thirds cupful sugar. A little salt. Bake in a long shal- low pan. When baked remove carefully from the pan and place on a napkin. Spread quickly with jelly and roll whilst hot. It is well to keep the roll in the napkin until cool. Date Cake. Two cupsful sugar. One cupful molasses. One cupful milk. Half cupful butter. Three eggs. Two pounds dates. A little salt. One nutmeg. One teaspoonful cloves. One dessertspoonful yeast powder sifted with enough flour to make as stiff as pound cake. The dates must be seeded and chop- ped not too fine. Filling for Larger Cake. One cupful seeded raisins, cooked in a little water till ten- der ; chop fine and mix with one cupful walnut kernels chop- ped fine, the white of one egg beaten to a stiff froth, and half cupful powdered sugar. Mix all together and spread between layers of cake. Orange Jelly Filling. Grated rind of one and juice of two oranges. Juice of half lemon. Half cupful water. One cupful sugar. Boil till clear ; then add one tablespoonful of flour mixed with a little cold water, with one well beaten egg. Let boil up and it is done ; be careful not to let it curdle. When cool spread between layers of cake. 100 Lemon Jelly Filling. Three eggs. Grated rind of one and juice of two lemons. Two cupsful sugar. Small lump butter. Beat the eggs, add the sugar, then the lemon and butter ; stir well, and let set over the boiling tea kettle till it thickens. Spread between layers of any kind of cake. Beautiful Cake. Three cupsful sugar. Two cupsful butter. Six cupsful flour. One cupful milk and half cupful cream. Five eggs, one nutmeg, fruit of any kind. One tablespoonful Rumford's baking powder. Cream the butter and sugar together, then add the yolks of eggs well beaten, then the milk, cream and nutmeg. Sift the baking powder with the flour, and add alter- nately with the whites of the eggs well beaten. Add fruit last. This makes two loaves. Cocoanut Cake. Three cupsful flour. Two cupsful powdered sugar. One cupful milk. Half cupful butter. Three eggs. One cocoa nut grated. One tablespoonful yeast powder. Cream butter and sugar; add yolks of" eggs well beaten ; then the milk. The whites of eggs beaten to a stiff froth alternately with the flour and yeast powder sifted together. Stir in last of all the cocoa nut. Bake in a carefully heated oven. Cocoanut Cake. Four cupsful flour sifted with one tablespoonful yeast pow- der. Three cupsful sugar. One cupful milk. Five eggs, beaten separately, (saving the whites of three for icing.) Half cocoanut grated put into the cake; the other half with the whites of three eggs beaten very stiff, with a little lemon juice for the icing ; bake the cake in jelly tins. When done spread the icing between and on top, and return to the oven for a few minutes. Economy Cake. Two cupsful flour silted with one tablespoonful yeast pow- der. Two cupsful sugar. One cupful milk. Three eggs. One tablespoonful butter. Mix butter and sugar to a cream ; add the eggs beaten separately, then milk and flour. Bake in a moderate oven. When done butter the top and sift pow- dered suBalti/r\or 1862. — Confectioner,— 829 ZDZRTXIID HILL ^^"iTEnSTTJE, — DIRECTS ATTENTION TO HIS — lceCreams.waierlces. n usiarQs.PiomDiere.6iG . TRY:— SHIRLEY FRUITAGE. (Original.) Liberal Discount to Churches, Fairs, Festivals, etc. N. B. — Articles Strictly Pure and personal attention given to all Orders. Tex.ei'iio^je: 1388. gTEWWFg Mt. Royal Entrance to Druid Hill Park, MES 211 Park Avenue. Landaus, Victorias, Coupes, Landaulets, Broughams, and all kinds of Heavy Hire. Drivers in Livery furnished at a few minutes notice. BOARDING STABLES for Gentlemen's Road Horses, and Private Tenants. RIDDU£ & WIUUAMS, ARTISTIC Hard Wood and Slate mantels — FOR — Art Tiles, Hearths, Facings, Wainscoating, &c. PLAIN TILES FOR FLOORS. GRATES, BRASS GOODS, &c. 124 [forty ^ovuard Str^t, r^ar ^exir^tor), Telephone ^io. 1482. 109 THE GREAT China Tea Co Importers, Wholesale and Ketail Dealers in »! Teas and Coffees, 615 East Baltimore Street, and 215 North Eutaw Street. The Only Exclusive Tea and Coffee House in Baltimore. into the extent of "FOOD ADULTERATION " report: - ~fTJP -^^T^Out 6i 20 samples of Ground Cloves examined, only t:-o were pure. -O Out of S samples of Ground Pepper examined, only one was pure. Jlltr — ir Out of io samples of Mustard examined, none were pure. (see report on spices and condiments.) 15 • BFJ100l/^S • £l/£RY • fiOdS^K^P^R the selection of her SPICEs i idly which at present exists, MUSTARD AND SPICKS To exercise the greatest care in I CONDIMENTS. In order to overcome the diffi- itli regard to SECURING REALLY 1'IRE Messrs. ^lARKELL JSrOS. * ]c)ALTIMORE, ^1d. Proprietors of the Para Steam Mustard and Spice Mills (established 1812), have prepared — expressly for the wants of the fine retail trade — a brand of Spices man- ufactured from the best materials and known as the "Purity Brand." ( )ur newly-designed "Purity Spiee Boxes' 1 contain a quarter-pound each of our "Union Brand" (absolutely pure) Mustard and our "Pnri'tv Brand" ground Allspice, Cinnamon, Cloves, Ginger and Pepper . in handsomely-decorated dredge top square cans, the absolute purity of the contents being guaranteed by the si^ natures of the firm on each can — thus li Markell Bros." Sent by express, prepaid, to any address, upon receipt of $J.oo. Address, Makkkli. Bros., Baltimore, Mil. A magnificent 6x14 inch panel IMiotot;i.@ BfH£l/T\0RE, /T\D. 110 COFFEE, &c. Good Coffee. For good Coffee use one third Mocha and two-thirds Java. Let it be roasted carefully and very even, for a very few burnt grains will make the whole pot of coffee bitter. To three pounds roasted coffee take the whites and shells of two eggs ; the shells broken up and stirred up with the whites and mixed thoroughly with the roasted coffee when nearly cold ; then let dry and put in a tight canister ; grind just when it is needed. To one quart of boiling water add four heaping tablespoonsful ground coffee, moistened with cold water, and let boil fifteen to twenty minutes. Stir down with a spoon when it boils up and boil slowly. Chocolate. To each square of Baker's Chocolate allow three gills milk and water, (half of each.) Scrape down the chocolate and mix to a paste, with hot water just enough to melt it ; add this to the hot milk and water. Let boil and serve with a spoonful whipped cream floating on the top of each cup. Tea. Be sure the water boils before scalding tea, which is to be used hot, and never let the tea boil — only draw. A cup of tea is very refreshing made by putting a teaspoonful of good tea into the cup just when it is needed, and pouring boiling water over it. If the water is boiling the tea leaves will not float, but sink at once. It will not be necessary to strain it. This is a good way to make tea for the sick. Ice Tea. Use a pitcher with a top to it. Put into this the tea and pour over it cold water in the morning, and keep covered in a cool place till it is needed. Serve in glasses with plenty oi ice and lemon sliced. Ill additional Choice Recipes. Breakfast Shortcake. One quart of flour sifted with one and a half dessertspoons- ful yeast powder. Two-thirds cupful butter or lard. One pint sweet milk or ice water. One teaspoonful salt. Work the butter thoroughly in the flour ; add the salt. Make a nice dough by adding the milk. Sprinkle your biscuit-board with flour, turn out the dough, working as little as possible, with very little flour, as this dough should be soft. Roll out in square sheets, half an inch thick, put in the pan and mark in squares. When nicely baked break or cut into squares ; butter while hot and place on a plate. Serve at once. Huckleberry Muffins. Four cupsful sifted flour. Half cupful sugar. Two cups- ful sweet milk. One and a half dessertspoonsful Rumford's yeast powder. One quart huckleberries. Half cupful but- ter. Two eggs. Cream the butter and sugar. Add the beaten yolks of eggs, then the milk; then alternately flour with yeast powder, and the whites of eggs beaten to a stiff froth ; lastly, the berries. Bake in a quick oven. Stuffed Tomatoes — Baked. Choose large smooth tomatoes. Scoop out a place at the top and fill with very fine bread crumbs, with a small piece onion chopped ; pepper, salt, one teaspoonful sugar, and a liberal piece of butter. Set in the oven and heat ; rub well together and fill the tomatoes very full ; let the filling pro- ject half an inch above the tomato and smooth over the top. Bake and serve with a little sprinkle of sugar dusted over them. 112 Potatoes in Cases. Select good sized, smooth potatoes. Bake. When done and still hot, cut off one end and with a teaspoon scoop out the inside ; be careful not to break the skin ; mash smoothly, and season with butter, pepper and salt ; and with a spoon return to the potato skin, allowing the open-end to be built up an inch above the skin, leaving it rough ; put them in a hot oven. These tops up just to brown, which will only take a few minutes. Serve at once. Lyonnaise Potatoes. Cut cold potatoes into squares. Put them in a sauce pan with cream enough to moisten. Simmer till heated well ; then add a little chopped parsley, butter, pepper and salt. If the flavor of onion is desired : first put a lump of butter into the sauce pan, with some minced onion ; fry a very light color, then add cream, potatoes, etc., as given. Corn Pudding. Six ears of corn. One quart rich milk. Two eggs. Quar- ter pound butter. Pepper and salt to taste. Grate the corn from the cobs ; add to the milk, with the eggs beaten light, butter and seasoning. Stir all well together, and bake until done, but not waterv. Baked Apple Sauce. Be sure to select good cooking apples. Peel and slice very thin, enough to fill a baking dish very full, (they will cook down). Sprinkle just a little sugar over, and add a spoonful or two of water. Cover with a dish, and place in a hot oven. Cook till the apples are tender and clear. Remove the dish when nearly done, and let all brown over. Bits of butter and sugar sprinkled over the top will improve. Also make the apples brown nicely. This is a good dish for breakfast or luncheon. To be eaten cold. 113 ■^The^pen^LDCj^elBc^chooI-^ F01R GURUS A^D BOYS, Corner J\forih and Maryland ^venues, -CONDUCTED BY — The Misses Johnston. Thorough English Course taught, also French and German Languages without extra cost. Special attention given to Elocution, Orthograpliy and Penmanship. BEFEBE1TCES : Mrs. Oliver Hoblitzell. Mrs. Hiram Taylor, Mrs. J. Badger Brown. Mr. James F. McCabe, Mr. Richard Cromwell, Mr. John M. Littig, Mrs. G. M. Gelston. Other References Given if Desired. J^potbecarif, — South- West Corner Charles Street and Boundary Avenue, B^EjTIIMIOiBiE], IMIID. Drugs, Medicines, Chemicals, Fine Toilet Soaps, Brushes, Combs, etc. Perfumery and Fancy Toilet Articles in great variety. BEAM'S SUPERIOR MOUTH WASH for Cleansing, Beautifying, and Pre- serving the Teeth and Gums, and imparting a pleasant odor to the Breath. BEAM'S SUPERIOR COLOGNE. Pure Brandy, Wines and Liquors for Medicinal Purposes. Physicians' Prescriptions Accurately Compounded. 114 Beef a' la Mode. Five pounds of the round of beef. One pound of bread. Two eggs, and one tablespoonful of flour. Butter size of an egg. Half teaspoonful each salt, ground cloves, allspice, pep- per and nutmeg. Wet the bread in water. Mash fine ; add the butter (melted,) then all the other ingredients. Cut gashes in the beef and fill them with about half of the dress- ing. Put the meat in a baking pan with water to cover it. Set it where it will stew for a couple of hours gently ; cover it with a lid. When it has stewed two hours turn the reserved dressing on the top of the meat. Put the lid on and let it stew an hour or more longer. This last stewing should be in the oven, removing the lid long enough for the meat to brown nicely. After the meat is done and taken up if the gravy should not be thick enough, thicken with a little flour mixed in water ; add more butter, let cook and pour over the meat. Do not make the gravy too thick. Boiled Chickens. Prepare as for roasting. Stuff with bread crumbs as given for roast poultry. Season very highly. Sew each chicken in a cloth ; the limbs tied firmly with a string. Place in an iron pot and cover with hot water, which will prevent the escape of the juices. Let boil slowly for the first half hour ; then boil harder till the chickens become quite tender. Serve with drawn butter, with hard boiled eggs sliced and chopped pars- ley, or with oyster sauce. Oyster Sauce. One pint or more oysters. One teacupful milk or cream. Two tablespoonsful butter. One tablespoonful flour. Pep- per and celery salt. Boil the liquor of the oysters. Strain till clear ; add the milk and let come to a boil and skim. Add the oysters which only need five minutes to cook ; then the butter with the pepper and celery salt to taste. Lastly the flour, mixed smoothly with a little water. Pour over the chickens when ready to serve. Thin slices of lemon may be placed in a circle around the dish, or sprigs of parsley. Oyster Sauce is often served with boiled halibut and other fish ; for boiled turkey, chickens and other white meats. 115 To make Good Table Mustard. Four tablespoonsful dry mustard. Two teaspoonsful salad oil. One teaspoonful salt. One teaspoonful pepper. Two teaspoonsful sugar. Vinegar to make a paste. Wet up the mustard with the oil, add the vinegar, the salt, pepper and suear and beat hard five minutes. Caper Sauce. Make a rich drawn butter. Let boil till it thickens, and add three tablespoonsful French capers. Remove from the fire and stir into this the yolk of an egg beaten, with one tablespoonful lemon juice. Oyster Pie. To three quarts of oysters, allow half pound butter. Strain the liquor from the oysters. Cook it, adding a few sticks of mace. Skim well and season ; adding a cupful of milk with the butter, rubbed smooth with a spoonful of flour. When this comes to a boil put in the oysters, and let them remain till they fill out. Put around a deep dish for the table pieces of pastry, previously made and baked, with pointed edges. Pour in the oysters and liquor, and lay over the top pastry, cut and baked in fancy shapes, as birds, diamonds, etc. Serve immediately. The pastry may be made Saturday, if the pie is needed Sunday. Baked Shad. Let the fish remain in water, slightly salted, after it is cleaned for an hour. Then wipe it dry. Season well and stuff with bread crumbs prepared as for poultry. Sew it up after stuff- ing and place on a gridiron, over a dripping pan, with a pint or more hot water and bake in a hot oven. Just before it is done butter it well on the top ; sprinkle with fine bread crumbs and brown nicely. A large fish will take an hour to cook in this way. Gravy may be made with the water in the dripping pan, adding catsup or any pungent sauce and juice of one lemon thickened with browned flour. Garnish the dish with parsley. 113 Incorporated 1S84. The Cochpan-Olep Ice Co. Wholesale and Retail Dealers in River Ice. Ice Served Daily in all parts of the City. "Ice Tickets in packages of One Dollar ($1.0O) can be furnished by our Drivers, if desired. Cochran & Co. Oler & Co. Office, Herald Building, Baltimore k Charles Sts, Telephone Call, No. 979. %W Please report any neglect of our Drivers at the Otlice. ^"AU Bills Kendered Monthly. 3ESTit38LIS3E3E3EI> 1845. Sti/i\u/alt lee <$ompapy, Bostop apd /T\aipe I<;e, ^COFFIQE pfib DEpOJ :3fc. /T\ulbenry 5treet, p^ar j-louyard, ^^o/T\(T\odatii7<^ ar?d F^liabl<^ Drivers. 117 Baked Shad. In preparing or cleaning the shad, remove the entrails with a spoon, so as not to cut the breast, only enough to admit the spoon. Lay the shad in salted water for one hour ; wash it out wipe it dry, and fill with one pint of oysters dried well, through which shake cracker dust, salt, pepper and a piece of butter. In the pan the shad is to be baked, render out two slices breakfast bacon. Score the shad in several places and put in a thin strip of bacon. Put a tomato with a small piece of butter in each coiner of the pan in which you bake the fish. Baste often with the grease and essence of the pan ; bake till done. If it browns too soon just turn a pan over it. Garnish the dish with slices of raw tomato and bits of parsley. M. V. Smith. To Souse Rock Fish. Cut a large rock fish in pieces, and put into a fish kettle with sufficient water to cover it. Let boil and remove the bones, and put back in the water in which it boiled and add to this half cupful of salt. One tablespoonful each whole white pepper, cloves and allspice. A pinch of mace and a small bunch of sage, all tied in a thin gauze bag. Let all boil till the fish is sufficiently cooked for souse ; then add one quart light colored cold vinegar. It will jelly in twenty-four hours. Potato Salad. Cold boiled potatoes sliced, with very thin slices of small onions, over which pour the following simple dressing : Two raw eggs. One tablespoonful butter. Eight table- spoonsful vinegar. Half teaspoonful mustard. Put in a bowl over the tea kettle of boiling water, and stir till it becomes like cream. Add pepper and salt to taste. Lettuce Salad. Slice cold boiled potatoes in the centre of a pretty dish. Slice cold boiled beets next around the potatoes, with tender lettuce underneath and around the dish. Pour over this the above dressing. Garnish the top with slices of hard boiled eggs. 118 The above salad is particularly good when both beets and potatoes are new and tender. Boil in salted water : set on the ice to get cold, and just before serving cut them into thin reg- ular slices, and pour over the simple dressing. Garnish with water cresses. Lobster Salad. Cut up into small pieces. Season with pepper and salt. Put into the centre of a salad bowl surrounded with lettuce leaves, just before serving pour over mayonnaise dressing. Garnish with slices of hard boiled eggs, celery tops and the small claws. Baked Eggs. Put a generous lump of butter in a baking pan. Grease muffin rings and fill the pan ; break into each ring one egg. Bake in a hot oven till the whites are set. These are much nicer than fried eggs served with broiled or fried ham. To Keep String Beans. Get the beans in September. String them and cut in pieces as for cooking. First put a layer of beans in a deep earthen jar ; then a layer of salt until the jar is full, put a weight on top and cover tightly; if they are salted properly, will keep all winter; for use take out as many as you may want for dinner next day, wash and let soak over night, and when cooked are as nice as new beans. Dress with pepper, butter and if needed add salt and some cream. Serve hot. Ginger Cake. One pound flour. Half pound butter. Half pound brown sugar. Teacupful ginger. Six eggs. One pint West India molasses. One teaspoonful of soda dissolved in one table- spoonful milk. Cream the butter. Beat the eggs separately, the brown sugar with the yolks. Then add the molasses with the soda, ginger and beaten whites, alternately with the flour. Be sure to have the oven properly heated. Cod Fish Balls. One pound cod Fish. Four white potatoes, boiled and mashed. A small piece of onion chopped fine. Pick the fish and mix with the potatoes and onion and fry in balls. In pre- paring cod fish pour boiling water over it three times, letting it cool each time. It is then cooked without the odor that usually arises. Vegetable Soup. Five pounds beef. Eight white potatoes. Four carrots. Four turnips. Five tomatoes. Three ears of corn. Half head of cabbage. Half of an onion. Cut the vegetables very fine, and put meat and vegetables in cold water together, enough to cover and let boil three hours. Never add water to the soup while boiling, it spoils the taste. Allow enough water for the evaporation. Browning for Soups. Many of the nicest soups owe their attractive appearance to burnt sugar ; which is prepared as follows : — -Put three table- spoonsful of brown sugar and one ounce of butter in a frying pan over the fire ; stir until it is a bright brown color ; add half pint of water, boil and skim, when cold bottle for use. Mince Meat. One pound of tender beef. One pound of suet. One beef heart. One teaspoonful salt. Two pounds currants. Two pounds raisins. Two ounces ground cinnamon. Half ounce cloves. Two grated nutmegs. One pint Orleans molasses. Half pint vinegar. Twice the weight of meat in apples chopp- ed fine. Sugar to taste. Grated rind of one and juice of two lemons. The syrup from spiced or sweet pickled peaches or pears is a great improvement. Tomato Figs. Pour boiling water over the tomatoes to remove the skins ; weigh equal quantities of tomatoes and sugar ; place in a stone jar ; let stand two days, then pour off the syrup, boil and skim until no scum arises ; pour this over the tomatoes, let stand two days; boil and skim again and pour over as before ; after the third day they are fit to dry if the weather is good, if not, let them stand in the syrup till drying weather ; then place on large earthen dishes and put in the sun to dry for about a week, then pack in small wooden boxes with fine sugar be- tween the layers. Glace' Cherries. One quart large, ripe red cherries, seeded carefully. One pound loaf sugar. Half teacupful of water. Make a syrup of the sugar and water, boil till it ropes. Pour it over the cher- ries which should be spread out upon a large flat dish. When the syrup is almost cold take these out one by one with a tea- spoon ; and spread upon a dish to dry in the open air. If nicely managed, these are nearly as good as those put up by professional Confectioners. Keep in a dry, cool place. Glace' cherries are quite an addition intermixed with the different varieties of candies. See page 70. To Spice Oysters. Strain the liquor from the oysters. Wash the oysters one by one in cold water, changing the water frequently ; let the oysters drain. Put the liquor over the fire, boil and skim ; then put in a few oysters at a time ; let them plump. Skim out and when all are plumped throw the liquor over them. To a gallon of oysters take half pint of vinegar, a little mace, a few cloves, plenty allspice and a few lumps of loaf sugar, (about four) boil altogether and stir into the oysters. Taste and if not sufficiently flavored, add more spices. 119 Removed from 204 ft- G harl es gtreet. H. H- REED, Embroideries, I^ibbor>s, l^aees, FANCY GOODS, &e. s fio. 28 U/. l^xiQ^tor? Str^t, BALTIMORE, IAD. J. tpeet KETSEB ZBTTIXjIDI^TG-, Telephone 865. Baltift-JOPe, f^d. Dr. C. W. BENSON, Specialist, Electrician and Dermatologist, Practice limited to the treatment of Skin Diseases and Diseases of the Nervous System. The Doctor is prepared to use electricity in every form and way, in the treatment of such cases as it is applicable to. The Vern Electro Chemical Bath gives immediate and per- manent relief in Rheumatism, Neuralgia, and all forms of nervous prostration and sleeplessness. They are growing in popularity and are giving perfect satisfaction. Their effect is magical upon the nervous sufferer. Dermatology : — The treatment of Skin Diseases can only be successfully practiced by a Specialist, who gives his time to their study. Dr. Benson has devoted the last seventeen years to the treatment of skin diseases, which includes the removal of all blemishes from the skin ; moles, warts, marks and super- fluous hairs from ladies' faces, and the treatment of the scalp and hair. Office, 521 North Howard Street, Opp. Academy of Music. Hours from 9 to 5 Daily, and Every Monday Night. 125 Hints for Every-Day Dinners -FOR- MARCH AND APRIL. gunday. SOUP. BO ILED CHICKENS. ' OYSTER SAUCE . CREAMED POTATOES. M ACARONI. ESCALOPED TOMATOES. LETTUCE. COCOA-NUT CUSTARD. COFFEE. 7V\pndai/. CHICKEN SOUP. LAM B C HOPS WITH MOUND OF POTATOES. PEAS. SPINACH. LE TTUCE SALAD . A P PLE MERIN GUE . COFFEE. 126 TOMATO SOUP- SHOULDER OF VEAL STUFFED AND BAKED. MASHED POTATOES BROWNED . ESCALOPE D ONIONS- BEANS DRESSED WITH CREAM AND BUTTER. BLANC MANGE. ASSORTED CAKE. COFFEE. Wednesday. SOUP- ROAST BEEF. ^POTATO FLOWERS- CORN. TOMATOES . COLD S LAW. A FANCY DESSERT. COFFEE. Thursday. SOUP. PALATABLE DISH from COLD BEEF. CO LD SLAW, Served in the Centre of Platter on Napkin, with a Circle of FRIED OYSTERS. MACARONI. BANANA DESSERT. SPONGE CAKE. COFFEE. 127 OY STERS ON HALF SHELL - BAKED SHAD STUFFED WITH BREAD CRUMBS . C UCUMBER CATSUP - POTATOES. TOMATOES SLICED . LETTUCE. CREAM PIES. COFFE E. Saturday. LENTEN SOUP - BREADED CHOPS WITH P EA S . STEW E D TOMATOES. STUFFED POTATOES. R I CE CR O QUETTES . ICE CREAM. ASSORTE DJ3A K E . COFFEE. Sunday. SOUP. BOILED HAM- SPINACH MOLDED IN CUPS . OYSTER PIE. CORN. TOMAT(^ S._CREAMEDJP OTATOES . SWEET PICKLES. CATSUP- BLANC MAN GE. PRESERV ES CAKE- COFFEE. 17 128 7Wondaj/. BOILED ROCK WITH DRAWN BUTTER. COLD HAM. CROQUETTES. STRING BEANS. TOMATOES. POTATOES. LET TUCE . FR ENCH PUDDING. COLD SAUCE . COFFEE. SOUP - VEAL CUT L ETS— F R E N C H STYLE . S LICES OF HAM BRO ILED— SERVED ON TOAST. BROWNED POTATOES- TOMATOES STEWED A N DB A K E I ) . MACARONI. LETTUCE. DOVER CAKE "HOT."— Cold Sa itk COFFEE. Y^^dnesdaif. CHICKEN PIE. J ( ) I . E A NDS P ROUTS. BEANS DRESSED WITH CREAM AND BUTTER. POTATOES. RICE CROQUETTES- CR ACKERS. CHE ESE- FRUIT . COFFEE. 129 < Yhursda\f m LENTE N SOU P. BROILED STEAK COVERED WITH OYSTERS - BOSTON BAKED BEANS . TOMATOES STEWED. POTATOES IN CASES. PUDDING. COFFEE. SOUP. BAKED SHAD STUF FED WITH OY STERS. SLICED (I ^CUMBERS. BERMUDA ONIONS. POTATOES. NOODLES— Co v ered w ith Browned Crumbs. LETTUC E SALA D- CHARLOTT E RUSSE . WA LNUT KISSES. COF FEE. ^utuvtUiiL SOUP. BOILED LAMB. CAPER SAUCE- PEAS. CREAMED POTATOES. TOMATOES SLICE D. RICE CROQUETTES. SALAD. STRAWBERRIES AND CREAM . S PONGE CAKE. COFFEE. 130 George H. Mason, — Wholesale and Retail healer in — Penna. &. Delaware Print and Roll Butter, STALiUS : ■ — 75 1 SO Lexington, 27 1 29 Richmond, and 30 1 92 Centre Markets, Residence, 801 North Broadway, BALTIMORE, MD. Families Supplied Promptly at their Residences. 2v£. TT. S1IITH, (Mrs. P. B. SMITH.) Fist Hani, Deviled am Soft Grabs, Terrapin Meat, Peelers, and Game in Season, ALSO FAMOUS "BALTIMORE BRAND" OF CRAB MEAT, Stalls : — 17 Lexington, 17 and IS Centre, and 1 Hanover Markets, Office, 1038 East Lombard Street. Banquets and Excursions served at short notice. All Orders will receive prompt attention. P. S.— STRICTLY FIRST-CLASS GOODS HANDLED. Telephone No. 1081. 131 MISCELLANEOUS. Cure for Epilepsy. Brom. potassa. twelve drachms. Brom. ammonia four scru- ples. Bi. carb. potassa. thirty grains. Co. tincture gentian three ounces. Pure water nine ounces. Dose one tablespoon- ful three times daily in water. A teaspoonful of sugar maybe added if preferred. Cure for a Sprain. White of egg and salt. Beat up together until the consis- tency of batter, (the egg will take up gradually several hand- fuls of salt. For a Bone Felon. Wear a raw egg. Break a small hole and slip the finger in, then wrap in a towel. Cure for Croup. One teaspoonful of pulverized alum, mixed in one teaspoon- ful molasses, and administered quick!}'. Sore Throat. The moment you have a sore throat, put a cold water ban- dage around your throat and cover it with oilskin. For inside treatment begin warm inhalations at once and go to bed. It is just possible that your sore throat comes from a rheumatic condition, if so, you will kill two birds with one stone. 132 Gargle for Sore Throat. Take half teacupful vinegar and fhe same quantity of rain water. Half teaspoonful of soda ; the same quantity of table salt. Mix all together and use frequently. This has been known to cure an ulcerated sore throat in a short time. Gargle for Sore Throat. Dissolve sqa salt in hot water and gargle frequently, as hot as can be used. Cures and greatly strengthens the throat. Tetter Ointment. lake one handful of sour dock root and one of chamomile flowers. Cook them in one pound mutton tallow. After straining and a little cool, add one tablespoonful of tar, one of pulverized sulphur, mix well. When using the ointment wash the parts affected with castile soap and tepid water, also a blood purifier should be taken. Cure for Burns or Sting of a Bee. Dampen cooking soda and spread on the parts affected. This is an excellent remedy. Washing Blankets, &c. For washing fine blankets, take two gallons of water ; add hall cupful each of ammonia and alcohol, mixed to a suds with castile soap. The blankets should be sopped up and down in the water ; rinsed in tepid water, well shaken and im- proved by carding with a comb, while on the line drying. To Make Washing Easier. A practical housekeeper recommends a "compound made of a pound of potash, dissolved in a gallon of warm water, and half an ounce of sal ammonia. She adds a cupful of this to the water in which she washes her clothes. 133 Frost Crystals. Three ounces epsom salts. Three-quarter ounces lump gum arabic. Four and a half ounces water. Put gum arabic with the water in a tin cup, on the back of the stove and let it dis- solve ; then add the salts. Strain through a cloth six or seven times, then pour into a wide mouthed bottle. Have ready two panes window glass. Pour over every part of one pane. this mixture and spread neatly with the finger ; then let it drain from the corners ; then set up on end, (wet side inside) let drain about a minute, then arrange dry ferns on it in any design you prefer, and press them down with the finger, then let it dry. After which lift off the ferns with a needle. After- wards put the two panes together and bind with paper, using flour paste. This makes a very pretty decoration for vestibule doors. Recipe for Keeping Butter. Make a brine of salt and water that will bear an egg ; add one tablespoonful brown sugar. Take top layer from the tub, and put into another vessel and cover with the brine. Also fill the tub with brine and keep the butter below the surface, and as tightly covered as possible to exclude the air. White Wash that will not Rub Off. Mix together half pail of lime and water ready to use ; mix a gill of wheat flour with cold water ; pour over it boiling water until it thickens, pour while hot into the white wash, and stir all well together. Cream as Food and Medicine. Persons consumptively inclined, those with feeble diges- tions, aged people and those inclined to chilliness and cold extremities, are especially benefitted by a liberal use of sweet cream. No other article of food or medicine will give them results equally satisfactory, and either as a food or medicine it is not bad to take. As an antidote for a tendency to con- sumption, it acts like a charm, and serves all the purposes in- tended to be served by cod-liver oil with much greater cer- tainty and effect. Where sweet cream can be had, cod-liver oil is never needed. The volatile and easily appropriated unctuous matter in cream, besides contributing directly to warmth and vigor, aids indirectly by promoting digestion for the same reason and in the same way that other aromatic and attenuated oils aid the digestive function. 134 To Keep a Stove Bright. A stove can be kept bright by two applications a year of this recipe :— Make some weak alum water, mix with it Brit- ish lustre, two teaspoonsful to a gill of alum water. Let the stove be cold, brush it with the mixture, then take a dry brush and rub the stove until perfectly dry. Should any part before polishing be so dry as to look gray, moisten it with a wet brush and proceed as directions given. A Small Piece of Paper or Linen Moistened with spirits of turpentine and put into a bureau or wardrobe for a single day, two or three times, is said to be a sufficient preservation against moths. Mildewed Linen May be restored by soaping the spots, and while wet covering the spots with fine chalk, scraped to a powder and well rub- bed in. To Remove Ink Stains From a carpet use sapolio. Directions on each package. This has been tried and found to work satisfactorily, as it removed all trace of the ink. About Raw Eggs. A raw egg if .swallowed in time, will effectually detach a fish bone fastened in the throat, and the whites of two eggs will render the deadly corrosive sublimate as harmless as a dose of calomel. They strengthen the consumptive, invigo rate the feeble, and render the most susceptible all but proof against jaundice in its more malignant phase. Egg shells crushed shaken in glass bottles half filled with water will clean them quickly. ,\ small quantity baking powder in the water in which cut flowers arc placed, will keep them fresh a long time. 135 A grain of flaxseed placed under the eye lid will remove a mote from the eye. Paint stains that are dry and old may be removed from cot- ton or woolen goods with chloroform. First cover the spot with olive oil or butter. The water in which cod fish has been soaked is very good for washing the zinc under the stove. Do not put the salt into soup until you are done skimming, as salt will stop the rising of the scum. Set a dish of water in the oven when baking cake ; it will prevent scorching. Two apples kept in the cake box will keep cake moist for a length of time. Do not place raw meats directly on ice, for the juices are apt to be withdrawn. Place them on an uncovered earthen dish and then on ice. 18 136 Household Measures. Sugar — Two heaping cupsful make one pound. Flour — Four heaping cupsful make one pound. Butter — Two heaping cupsful make one pound. Wheat Flour — One pound makes one quart. Indian Meal — One pound two ounces make one quart. Butter, when soft — One pound makes one pint. White Powdered Sugar — One pound one ounce makes one quart. Best Brown Sugar — One pound two ounces make one quart. Ten eggs make one pound. Flour — Eight quarts make one peck. Flour — Four pecks make one bushel. Sixteen large tablespoonsful make one half-pint. Eight large tablespoonsful make one gill. Two gills make one half pint. A common-sized tumbler holds half a pint. A tablespoonful makes one half ounce. Sixty drops make a teaspoonful. Four teaspoonsful make one tablespoonful. 137 To Furnish an Entertainment for Fifty Persons. Four gallons of ices. One gallon of jelly. Two dollars worth of small cakes. Two dozen partridges. Six diamond-back terrapin. Six chickens and ten bunches celery in salad. One gallon of coffee. Two gallons broiled oysters. Ten dozen fried oysters. Five dozen finger rolls. Another Entertainment for Fifty. Four gallons ices. One gallon jelly. Two dollars worth of small cakes. Six chickens and one turkey, one dozen bunches celery in salad. Five dozen finger rolls. Bon Bons. Salted Almonds. One gallon coffee. 138 H0US£H0UDJ30NV£NIENCES. THE CELEBRATED LUMINOUS DOOR PLATES For Heuse Numbers or Name Plates,— legible at Night without aid of artificial light- absorb l>ay Light and Shine (bright White) at Night. Attiicllclble oyer Doors, under Transoms, on Doors, or at Bell Pulls, making a handsome finish. A.tC