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JFHE MSDEIi C00K; 
 
 OPx, 
 
 Things Good to Eat and How to Make Them. 
 
 BY 
 
 ELMER LYNNDE. 
 
 ^ 
 
 /C /t 
 
 \r., /^(^f^-O^ 
 
 NEW YORK: 
 
 0. JUDD CO., DAVID W. JUDD, Pkes't, 
 
 751 BROADWAY. 
 
 1885. 
 
 O 
 
-^1 
 
 
 i 
 
 f 
 
 m 
 
 Entered, according to Act of Congress, in the year 1885, by the 
 
 ORANGE JUDD COMPANY, 
 
 In the OflBce of the Librarian of Congress, at Washington. 
 
To 
 
 -% pauper, 
 
 and the other ^ittle Qirls of the ^and, 
 
 with the wish that the^ mai/ ^rcw up to be 
 
 Accomplished ^ouselieepersy 
 
 This '^ooli is 
 
 dedicated. 
 
PREFACE. 
 
 It would seem as thougli a new cook book could hardly 
 find a place in the world when the number of those already 
 afloat is legion. Among them are the good, bad and 
 indifferent ; some very elaborately embellished, and pro- 
 duced quite regardless of expense, both in the style of 
 the book and in the costly materials of the various dishes 
 advocated, while others are poor and plain in every re- 
 spect. This book does not profess to be elaborate, but 
 its aim is to provide desirable as well as choice recipes, 
 both for the table of the farmers and that of the mer- 
 chants, and to keep it in a condensed form. To do this, 
 I have avoided a great deal of useless repetition. For 
 instance, I have not mentioned the manner of boiling or 
 roasting every kind of meat, as the recipes that are 
 given for two or three kinds will serve just as well for 
 others. It is so in other departments of the book. I 
 would add, however, that most of the recipes given 
 are approved by some of the best housekeepers. May 
 I hope that this little book will do its work, and be a 
 comfort to the wives and mothers who are often puzzled 
 to decide what to have for breakfast, dinner and tea 
 for *^ Will " and the children. Elmer Lykkde. 
 
 (5) 
 
THE MODEL COOK: 
 
 OR 
 
 Tilings Good to Eat, and How to Make Them. 
 
 SOUPS. 
 
 AU win agi*ee that soup is the necessary first course to 
 a properly appointed dinner, and it is perhaps as weU to 
 make soups the first course in this practical receipt book. 
 A variety of soups is given that will enable every one to 
 find something to the taste. 
 
 As beef -tea or bouillon is now quite the thing for par- 
 ties -as well as for invalids, we head the list with that. 
 
 BEEF-TEA. 
 
 Have two pounds of beef off the round, chopped fine 
 at the butchers', telling them that it is for beef-tea. Put 
 it dry into a well-heated saucepan ; stir it about five 
 minutes, then add two pints of cold water, and when it 
 comes to a boil, stir it twenty minutes ; add salt and pep- 
 per, strain and serve for the table or for an invalid. 
 
 BEAK SOUP. — KO. I. 
 
 Boil your beans with a piece of salt pork. When 
 thoroughly cooked, press the beans through a colander, 
 after which, return them to the water, into which put 
 four hard-boiled eggs, half a lemon sliced and a little 
 pepper. Boil up and serve. 
 
 BEAK OR PEA SOUP.^KO. II. 
 
 Soak the beans, if dry, over night, and boil until soft. 
 Press them through a colander. For each quart of liquid 
 (7) 
 
8 
 
 THE MODEL COOK. 
 
 allow one tcaspoonful of sugar, one teaspoonful of salt, 
 and a small saltsi^oonful of pepi^er. Add a beaten egg, 
 a Clip of milk, and two tablespoonfuls of butter. Some 
 like to add a little lemon-juice on taking ujd. Canned 
 sweet corn added is said to make good succotash for 
 winter. 
 
 PAEKER HOUSE SOUP. 
 
 Three quarts beef stock ; one carrot, one beet, one 
 turnip, two small onions, all cut fine ; three quarts raw 
 tomatoes, or one can of tomatoes. Boil all together one 
 hour. Strain and mash through sieve. Put five ounces 
 butter into a pan, heat to light brown ; stir into it five 
 tablespoonfuls flour ; mix well, then add to the soup. 
 Season with salt and pepper. Add one desertspoonful 
 brown sugar. Set back on the fire to boil five minutes. 
 Skim. Toast baker's bread, cut in small squares, put a 
 few in each plate. 
 
 BEEF SOUP. 
 
 Three pounds of lean beef, with a marrow-bone ; a 
 ham-bone, if you have it, or half-pound lean ham ; one 
 turnip, one onion, one carrot, quarter of a cabbage, three 
 stalks of celery, three quarts of cold water. Salt and 
 pepper to taste. Cut the meat fine, and crack the bones. 
 Put them in a pot with a close top, cover with one quart 
 of water, and bring slowly to a boil ; the slower the bet- 
 ter. When it begins to bubble, add the other two quarts 
 of water, and boil slowly for three hours— two hours with 
 closed top and the last with it slightly lifted. Wash and 
 peel the turnip, carrot and onion ; scrape the celery and 
 wash with the cabbage. Cut all into dice, and lay in 
 cold water, slightly salted, for half an hour. Stew the 
 carrot by itself in hot water until tender, then set aside 
 to cool. Put the other vegetables on all together, in 
 enough cold water to cover them, and let them boil to 
 pieces. Strain them half an hour before taking up the 
 
SOUPS. 9 
 
 soup, and press to a pulp. Return the liquid to the 
 saucepan, throw in a little salt, and let it boil up once to 
 clear it ; skim and add to the soup. Put in pepper and 
 salt, unless the ham. has salted it enough, and boil, 
 covered, twenty minutes. Strain into an earthen dish ; 
 let it get cold enough for the fat to rise. Skim off all 
 you can. Einse the pot with water ; return the soup to 
 it ; boil briskly one minute, and throw in the carrot. 
 Skim and serve. 
 
 TURKEY SOUP. 
 
 Break up all the bones of one turkey ; add one pint 
 soaked split peas, and three quarts of water. Put it on 
 early in the morning ; add a little celery and salt for fla- 
 voring. Season with pepper and salt, and boil slowly 
 until noon. Strain. 
 
 CLAM SOUP. — ^0. I. 
 
 Boil about twenty-five clams, after washing them 
 thorousfhlv in several waters, so as to remove the sand 
 from the shells, until they open. Then take them off, 
 chop the clams fine. Add the water in which they w^ere 
 boiled, with a piece of butter, a half tablespoonful of flour 
 mixed thoroughly in a little milk and pepper. Let all 
 come to a boil. They are also very nice stewed like oys- 
 ters after boiling in their shells, without being chopped, 
 but enough milk and butter and thickening added to 
 make them rich. 
 
 CLAM SOUP. — NO. II. 
 
 Boil a knuckle of veal ; strain the liquor ; add twenty- 
 five clams, chopped fine, four good sized potatoes, one 
 onion ; drop dumplings. Season to taste with pepper, 
 salt, sw^eet marjoram or parsley. Just before serving, 
 thicken with one egg and flour, made smooth with a little 
 cream. 
 
10 THE MODEL COOK. 
 
 SAGO SOUP. 
 
 Take good, clear, soup stock; remove the fat from the 
 top and strain. Bring to a boil, and stir in half a cup of 
 pearl sago, which has been well washed and soaked for 
 half an hour in tepid water, or three hours in cold. Sea- 
 son if needed. Simmer half an hour, and 2;our out. 
 Send around grated cheese with it. 
 
 MACARONI SOUP. 
 
 Take three pounds of beef. Add to it three quarts of 
 water. Let it boil slowly over night. When cool the 
 next day, skim off all the fat and pour off the liquid free 
 from the sediment. About half an hour before dinner, 
 set it on to boil, adding about a pint of macaroni broken 
 up, and a tablespoonf ul and a half of stewed tomatoes or 
 tomato catsup, salting it to the taste. 
 
 AMBER SOUP. 
 
 Take two pounds of soup-bone, a chicken, a small slice 
 of ham, an onion, a sprig of parsley, half a small carrot, 
 half a small parsnip, half a stick of celery, three cloves, 
 pepper, salt, a gallon of cold water. Let the beef, 
 chicken and liam boil slowly for five hours ; add the 
 vegetables and cloves to cook the last hour, having first 
 fried the onion in a little hot fat, and then stick the cloves 
 in it. Strain the soup into an earthen bowl, and let it 
 remain over night. Next day remove the cake of fat from 
 the top ; take out the jelly, avoiding the sediment, and 
 mix into it the beaten whites of two eggs with the shells. 
 Boil quickly for half a minute, then, placing the kettle 
 on the hearth, skim off carefully all the scum and white 
 of the eggs from the top, not stirring the soup itself, 
 which pass through the jelly bag, when it should be quite 
 clear. The soup may then be set aside and reheated 
 just before serving. Add then a large spoonful of cara- 
 mel, as it gives a richer color and also a slight flavor. 
 
SOUPS. 11 
 
 TOMATO SOUP. 
 
 Boil slowly a knuckle of veal and beef-bone with celery. 
 Strain and add part of a can of tomatoes. Cook half an 
 hour, and strain again. Mix one tablespoonful of cracker 
 powder with a cup of cream in a bowl. Add to it some 
 of the soup, mix thoroughly and pour all back into the 
 pot. Boil gently a few minutes and serve. 
 
 CHICKEK SOUP. 
 
 Cut the fowl into small pieces and lay in salt water for 
 a half hour ; place it in a soup kettle with three and one- 
 half quarts of water ; season with pepper and one onion. 
 When the fowl is tender remove it, and add to the soup 
 two well-beaten eggs, a cup of milk, and a dozen butter 
 crackers. 
 
 OX-TAIL SOUP. 
 
 One ox-tail, two pounds lean beef, four carrots, three 
 onions, thyme ; cut the tail into several pieces and fry 
 brown in butter. Slice the onions and two carrots, and 
 after removing the ox- tail, put in these and brown also ; 
 when done, tie in a bag with a bunch of thyme and drop 
 into the soup pot ; lay the pieces of ox-tail in, then the 
 meat in small pieces ; grate over them the two whole car- 
 rots and add four quarts of cold water, with pepper and 
 salt ; boil from four to six hours, according to size of 
 tail ; strain fifteen minutes before serving and thicken 
 with two tablespoonfuls of browned flour. Boil ten 
 minutes longer. 
 
 DUMPLINGS FOR SOUP. 
 
 Half cup of sweet milk, one teaspoonful of cream 
 tartar, half teaspoonful soda, a little salt, flour. Koll 
 and cut, or mix thin enough to drop from a spoon. 
 
12 THE MODEL COOK. 
 
 FISH. 
 
 SALT OODFISH — BOILED. 
 
 Soak the fish over night, or seven or eight hours 
 through the day. If wanted at noon, hoil without soak- 
 ing, changing tho water several times, to remove the 
 superfluous salt. 
 
 SALT CODFISH — BAKED. 
 
 Pick up the fish and freshen a little as for boiling ; 
 then place in a dish a layer of cracker crumbs, then one 
 of fish; over each layer sprinkle pepper and butter until 
 there are two layers of fish and three of crackers ; then 
 beat two eggs with milk enough to cover the whole, and 
 bake about three-quarters of an hour. 
 
 FISH CHOWDER. 
 
 Take a good haddock, cod, or any other solid fish; cut 
 it in pieces three inches square ; put one pound of salt 
 pork, cut in stri]3s, into the pot, and fry it awhile ; then 
 take out the pork, put in a layer of fish, over that a 
 layer of onions, sliced, then a layer of fish, with strips of 
 the pork, and so on alternately, until the fish is all used. 
 Mix some flour with water and season with pepper and 
 salt to your taste, and add also a quart of sliced potatoes. 
 Boil the whole three-quarters of an hour. Have ready 
 some army crackers or pilot bread, throw them into the 
 chowder, and serve. 
 
 CODFISH BALLS. — NO. I, 
 
 Pick up very fine, one quart of codfish ; soak it in 
 water over night ; next morning put it m a saucepan. 
 Slice thin as possible one quart of raw potatoes; put on top 
 of the fish with enough cold water to cover them ; cook 
 until the potatoes are done ; put in a colander and drain 
 off all the water. Mix and add two eggs, a little pepper. 
 
FISH. 13 
 
 and a lump of butter. Make into small balls, with the 
 least possible flour, and drop into boiling lard. 
 
 CODFISH BxiLLS. — KO. II. 
 
 Take equal quantities of codfish and potatoes. Place 
 the fish in cold water, over the fire, until tender ; then 
 drain and chop very fine. After the potatoes are boiled, 
 mash very smooth. Add the fish, with a little milk, two 
 beaten eggs and a tablespoonf ul of butter. Beat all well 
 together ; season with pepper ; make into balls and fry 
 in hot lard. Vary the proportion of fish and potatoes to 
 suit the taste. 
 
 SALT CODFISH, WITH EGGS. 
 
 Pick the salt fish in small pieces ; freshen with cold 
 water, changing it two or three times. Put it in a sauce- 
 pan with half a cup of boiling water, and a piece of 
 butter the size of an egg, a little cayenne, and a round 
 of onion, chopped finely. Stir smoothly one tablespoon- 
 ful of corn starch in a little milk, add a cup of milk to 
 the corn starch, pour it over the fish, and stir constantly 
 until the butter melts and the whole is well cooked. 
 Break two or three eggs into it. Serve hot. 
 
 SALT FISH — STEWED. 
 
 Tear a piece of fish into small strij)s, wash clean, soak 
 in water for several hours, and place it in a basin with 
 about a quart of water; let it simmer half an hour, then 
 pour off the water and add one pint of new milk ; when 
 this comes to a boil, thicken with one teaspoonful of 
 flour. Let it boil five minutes, then add butter the size 
 of a walnut, and a little pepper, and serve. 
 
 BAKED SHAD. 
 
 Shad for baking should be carefully cleaned, but not 
 split. Make a stuffing of bread crumbs, a little finely 
 chopped pork, a suspicion of onion, some summer savory 
 
14 THE MODEL COOK. 
 
 and chopped parsley and seasoning ; fill the fish and sew 
 up. Put in a hot baking pan a slice of sweet salt pork, 
 lay in the fish, and a couple of bay leaves, if at hand ; 
 bake one hour, basting with its own juice. 
 
 BROILED SHAD. 
 
 Have the shad thoroughly cleaned, split it, and season 
 well with salt and pepper. Lay the split side down upon 
 a hot buttered gridiron, and when brown turn the fish. 
 Serve on a hot dish with a good-sized piece of butter. 
 Garnish with parsley and lemon. 
 
 CURRIRD COD, HADDOCK OR SALMON^. 
 
 Divide the fish into pieces abont the size of a walnut, 
 and then stew them in a sauce made as follow^s: To some 
 sliced onion, fried slightly yellow in about an ounce of 
 butter, add two tablespoonfuls of curry powder and a 
 little flour, and then mix well with this about a pint of 
 hot strong broth, made rather salt. When the fish has 
 stewed in this sauce until cooked, the superfluous oil 
 must be poured off. and the fish served with boiled rice ; 
 a seasoning of lemon juice, may, if liked, be added to 
 the sauce immediately before serving. 
 
 BOILED ROCK FISH. 
 
 After preparing the fish thoroughly, by drawing it and 
 removing the scales, eyes, and gills, and then washing it, 
 Avrap it in a well-floured cloth ; put it into boiling water, 
 well salted. It requires cooking about twenty minutes. 
 
 MEATS. 
 
 TO BOIL A HAM. 
 
 Wash the ham thoroughly in two or three waters, 
 then put it on in boiling water and let it boil several 
 hours, allowing about twenty or twenty-five minutes to 
 
MEA.TS. 15 
 
 a pound. When done, unless needed for immediate use, 
 set it away and when cold skin it. On sending it to the 
 table, put fringed letter paper around the shank. If 
 preferred, glaze the ham by covering it with the beaten 
 yolk of an egg, and then scattering pounded bread 
 crumbs or cracker crumbs thickly over it, and set it in 
 the oven a few minutes to brown. The large platter, 
 on which it is served, looks well garnished with parsley. 
 
 BEEF TOKGUE. 
 
 This is cooked in the same manner as the ham, allow- 
 ing the same time to the pound. It is unnecessary to 
 soak it over night, unless it is an exceptionally tough one. 
 After boiling, skin it and slice it very thin, to send to 
 the table. Garnish with parsley. 
 
 SAUSAGE MEAT. 
 
 Chop the pork, fat and lean together, very fine; season 
 to taste, but be careful to use very little sage, as that 
 spoils it for many persons. When thoroughly mixed put 
 it in tin pails and pour melted lard over it to preserve it. 
 
 KOAST BEEF. 
 
 Wash the beef, season with salt and pepper and lay it 
 in a dripping pan with about a cupful of water, and set 
 in a good oven. Baste it, with its own gravy, a number 
 of times. If it is required rare, about two hours will be 
 long enough to cook it. Just before it is done, dredge 
 it with flour to brown it. On taking it up, skim off the 
 fat from the gi'avy, add a little flour and let boil up once 
 or twice. 
 
 BAKED BEEF AKD YORKSHIRE PUDDI^S'G. 
 
 After salting a fine rib, put it in the oven on bars made 
 to fit the dripping pan. Pour a cup of water into the 
 pan and when the meat is about half done add the pud- 
 ding, made as follows : Beat four eggs very light, whites 
 
16 THE MODEL COOK. 
 
 and yolks separate ; stir a pint of milk into the yolks and 
 as much flour as will make a thin batter ; add ateaspoon- 
 ful of salt, and lastly tlie whites. Take out the meat, 
 pour the batter into the dripping pan, and then replace 
 the meat and cook until the pudding is done. When 
 dishing the meat, cut the pudding into squares and place 
 them around it. 
 
 COENED BEEF. 
 
 ^Yash the beef in several waters to remove the surplus 
 salt. Set it on the fire in cold water, and let it come to a 
 boil in about half an hour. Turn the meat several times, 
 that every part may be cooked, and let it boil about three 
 hours, if it is a medium-sized piece. When done, lay it 
 on a dish and cover it with another, on which place a flat- 
 iron to press it. The pressing serves to extract the water 
 and to make it firmer to slice. 
 
 BEEFSTEAK. — BROILED. 
 
 Take a tenderloin or sirloin beefsteak, and unless very 
 tender, pound it with the back of a carving knife, which 
 is better than a potato maslier. Have the gridiron hot, 
 and broil quickly, turning it constantly. When done 
 place it on a hot dish, lay pieces of butter on it and sea- 
 son well with pepper and salt. 
 
 BEEFSTEAK. — FRIED. 
 
 Although epicures would scorn to eat a beefsteak if 
 known to be fried, yet if it were done strictly according 
 to directions we doubt if they would be able to detect the 
 difference. Prepare the steak in the same way as for 
 broiling. Have the frying-pan exceedingly hot ; just be- 
 fore putting the steak in, drop into it a piece of butter 
 half the size of an egg. Turn the beefsteak constantly, 
 and on taking it up season with pepper and salt. Keep 
 it hot while dredging the frying pan, into which you 
 have put a little hot water, with flour. Stir and boil 
 
MEATS. 17 
 
 this gravy a minute or two, and pour it over tlie steak. 
 While the steak is cooking, be sure to keep the frying- 
 pan covered. 
 
 A LEG OF MUTTOi^. 
 
 It may be either boiled or roasted. It should be put 
 into hot water well salted, to boil, and you can ascertain 
 when it is tender by trying it with a fork. The scum must 
 be removed by frequent skimming. Serve with drawn 
 butter. Roast it the same as you would veal, only not 
 so long. 
 
 SHOCJLDEE OF MUTTOX. 
 
 A shoulder can be prepared for stuffing. For this, 
 use stale bread crumbs seasoned with salt, pepper and 
 thyme. If preferred add sage and onion. 
 
 mutto:n' chops. 
 
 Mutton chops should be cooked thoroughly but not 
 allowed to burn. It is a good plan to parboil them, 
 drain w^ell, and then fry them in hot butter. The French 
 chops are the more dainty and elegant for the table. In 
 these, all the meat and fat at the narrow end of the 
 chops are removed from the bone. 
 
 EOAST VEAL. 
 
 Season with pepper and salt, flour it and put it into a 
 moderate oven. Baste at first with salt and water, 
 afterward with the gravy. It requires a long time to 
 cook, probably four hours for a piece of six or seven pounds. 
 After removing it dredge the gravy with flour. Let it 
 boil up, and serve. 
 
 VEAL CUTLETS. — FRIED. 
 
 Dip the cutlets in beaten egg, then into cracker or 
 bread crumbs. Have the frying-pan hot and add a good- 
 sized piece of butter before putting in the meat. Turn 
 again and again until well done. 
 
18 THE MODEL COOK. 
 
 VEAL CUTLETS, A LA MILAIS^AISE. 
 
 Brown some tender cutlets in boiling lard. Eemove 
 them from the pan, and put enough flour into the lard 
 to thicken it ; stir it thoroughly and when the flour 
 browns, add water enough to make the gravy about as 
 thick as cream. Fry a little onion, minced very fine, in 
 butter and add it to the gravy. Then put the veal 
 cutlets in and place round them 9,bout six sliced tomatoes. 
 Season ; simmer gently about two hours, or until the 
 cutlets are tender. 
 
 VEAL PIE. 
 
 Line a deep tin pan with a good crust ; parboil the 
 meat, and put it in; season high ; nearly fill the pan with 
 water in which the meat was parboiled. Sprinkle flour 
 over, add a piece of butter, and cover with a tolerably 
 thick crust. Chicken, clam or oyster pie may be made 
 in the same manner. Oysters must not be cooked before 
 putting into the pie. 
 
 TURKEY OR CHICKEN. 
 
 TO ROAST. 
 
 After thoroughly drawing the fowls, add a piece of 
 baking soda, about the size of a pea, to the last water, 
 with which rinse thoroughly. Singe the hairs from the 
 fowls, using a lighted paper, and they will be ready 
 for stuffing. Use bread crumbs, salt, pepper, thyme, 
 and sage, and onion if desired, and then sew up the 
 opening with a coarse needle and thread,. Lay the fowl 
 in a pan with about a cupful of water. Dredge with 
 flour before roasting and baste often. Allow about 
 fifteen minutes to the pound. 
 
 BOKED CHICKE:N". 
 
 Boil a chicken in a little soup stock until the bones 
 can be easily separated from the meat; remove all the 
 
TURKEY OR CHICKEN". 19 
 
 skin ; slice ; season with salt and pepper ; boil down the 
 juice, pour it upon the meat, and shape it like a loaf of 
 bread; wrap lightly in a cloth ; press it with a heavy 
 weight for a few hours. When served, cut in thin slices. 
 
 FRICASSEED CHICKEI^. 
 
 Wash the chicken thoroughly and cut up ; put into a 
 pot and cover with cold water. Let it stew until tender. 
 When done, have ready a thickening of cream or milk 
 and flour, and stir it into the stew ; add butter, pepper, 
 and salt. In the meantime have a nice shortcake, rolled 
 as thin as pie-crust, baked and cut into squares. Lay 
 the cakes on a large platter, and pour the chicken and 
 gravy over them. 
 
 JELLIED CHICKEN. 
 
 Take an old fowl, cut in pieces, boil in a liitle more 
 than a quart of water, with salt and pepper, until well 
 done. Then take out the meat, cut it from the bones, 
 skin it well and take off the fat. Eeturn the bones and 
 skin to the liquor and boil twenty minutes. Then strain 
 through a cloth and set aside to cool. Cut the chicken 
 into small bits ; place in a mould, sprinkling grated 
 lemon over it, adding the juice. AVhen the liquor is so 
 cold that the fat can be removed, turn it carefully into 
 the mould over the prepared chicken, not allowing any 
 sediment to mingle with it. Set aside until the next 
 day, then turn out and cut in thin slices. It is very nice 
 for a supper dish. 
 
 CHICKEN PIE. 
 
 Take a pair of good young chickens, cut them m small 
 pieces, adding a proper quantity of pepper and salt, and 
 small strips of salt pork, and put the whole into a sauce- 
 pan and cover with water. Boil for half an hour, add 
 flour and butter to thicken the gravy. Provide a large 
 dish for baking it, lined with paste ; put the contents of 
 
20 THE MODEL COOK. 
 
 the sance-pan into the dish, and coyer with a good, rich 
 paste, and bake the pie half an hour. It is best while 
 fresh from the oven. 
 
 CEOQUETTES. 
 
 CHICKEN CEOQUETTES. 
 
 To one chicken, chopped, add a little salt, parsley, 
 pepper, nntmeg, a saltspoon of onion, chopped fine, one 
 cup of cream, one-quarter cup of butter, and one des- 
 sertspoon'iul of flour. Put the chicken, seasoning and 
 cream on the fire ; when hot stir in the butter and flour ; 
 fX)ok about five minutes. When cold make into balls. 
 Beat up an egg with bread crumbs, clip the balls in, and 
 drop into boiling lard. Veal may be prepared in the same 
 way. 
 
 CHICKEK CROQUETTES. — :^0. II. 
 
 One large chicken, four sweet-breads, one-third of a 
 common-sized loaf of bread, yolks of two eggs, half -pint 
 of cream, parsley, nutmeg, pepper and salt. Take half 
 a pint of the hot liquor in which the chicken was boiled, 
 to which add the bread, leaving out the crust ; chop the 
 chicken very fine, parboil the sweet-breads, and chop fine, 
 then stir them into the hot liquor, adding the eggs, cream 
 and seasoning, and set away to cool. Mould, drop in 
 beaten egg ; roll in dry bread crumbs and fry like oysters. 
 
 YEAL CROQUETTES. 
 
 Two pounds of veal, one onion and a half, parsley, 
 thyme, sage, pepper, salt, butter, and four eggs. Boil 
 and chop the veal very fine ; keep some of the liquor in 
 which it is cooked. Chop the onions, and fry in butter 
 until very soft. Then having the yolks of the eggs w^ell 
 beaten, and the seasoning, mix these with the meat and 
 
CROQUETTES. 21 
 
 onions ; add the whites and the liquor to the rest ; mould 
 and dip in bread crumbs and fry a light brown. 
 
 LOBSTER CPwOQUETTES. 
 
 To the meat of a well-boiled lobster, chopped line, add 
 pepper, salt, and powdered mace. Mix with this one- 
 quarter as much bread crumbs, rubbed fine, as you have 
 meat ; make into ovates, or pointed balls, with two table- 
 spoonfuls of melted butter. Eoll these in beaten egg, then 
 in pulverized cracker, and fry in butter or very nice sweet 
 lard. Serve dry and hot, and garnish with crisped i3ars- 
 ley. This is a delicious supj)er dish or entree at dinner. 
 
 RICE CROQUETTES. 
 
 These, seasoned with grated lemon-peel, are among the 
 delicate dishes that take the place of heavy meats in 
 summer. They look brown and taste crisp, and the color 
 has considjsrJible to do with making a table look inviting 
 at this or any other season. Mould the rice in a wine- 
 glass (it can be boiled with milk or plain, in water, as 
 preferred), roll in bread crumbs and the yolk of an cg^g, 
 and again in the crumbs, and fry lightly. You can add 
 the white of the Qgg to the croquettes before moulding if 
 you like. 
 
 SALMOK CROQUETTES. 
 
 To a one pound can of salmon, chopped fine, add 
 one teaspoonful of chopped parsley, piece of half a 
 lemon, and a dust of cayenne. Mix thoroughly. Set a 
 cup of cream on to boil. Eub one tablespoonful of butter 
 and two tablespooufuls of flour together until smooth, 
 and stir them into the boiling cream, and let cook two 
 minutes. Stir it into the salmon ; mix well ; turn out on 
 a dish to cool. Form into croquette shapes with a wine- 
 glass, roll in beaten egg and then in bread crumbs, and 
 fry in olive-oil or butter ; drain on a piece of brown paper 
 until not a particle of fat adheres. Serve on a napkin 
 with parsley garnish. 
 
22 THE MODEL COOK. 
 
 OYSTER CROQUETTES. 
 
 After draining fifty oysters in a colander, chop them 
 very fine. Strain the juice, and boil it down one-half ; 
 then add to it half a pound of butter, mixed very 
 smoothly with a dessertspoonful of flour, and stir until 
 it becomes a thickish smooth sauce ; then add a teaspoon- 
 ful of minced parsley, thyme, and half a teaspoonful 
 of sweet marjoram. Now add the chopped oysters, a 
 gill of rich cream, two or three beaten eggs, and a salt- 
 spoon of salt. Stir these all well together to a thick 
 paste. When it drops from the spoon in clumps it is 
 done enough. Then pour it out on a large dish, spread 
 it out and set it in a cool place to become stiff and cold, 
 after which form the paste, with a little flour, to prevent 
 it sticking to the hands, into small pear-shaped cones. 
 When they are all done, dip each one separately into eggs 
 beaten with a little of the oyster juice or milk, then roll 
 in fine bread crumbs. When this coat of egg and crumbs 
 is dry, give them a second coating, and fry in boiling 
 lard until they are a delicate brown color. 
 
 CROQUETTES OF CHICKEl!^ AND RICE. 
 
 Take one small chicken, boil and chop fine ; then take 
 the same quantity of boiled rice ; mix well together and 
 while hot add one beaten egg. When cold roll in beaten 
 egg and crumbs, and fry in hot lard or butter. 
 
 EELISHES OF FISH, MEAT, ETC. 
 
 FISH CROQUETTES. 
 
 Take the remainder of cold, boiled fish, and after 
 removing the bones, chop it fine with bread crumbs, 
 and if convenient, a little cooked ham. Season with 
 pepper and salt, and roll into balls. Dip in egg and 
 bread crumbs or powdered crackers, and fry in hot lard. 
 
RELISHES OF FISH, MEAT, ETC. 23 
 
 VEAL HASH. 
 
 Into a cup of boiling water in a saucepan, stir a tea- 
 spoonful of flour, first wetting it with a spoonful of cold 
 water, and let it boil about five minutes. Chop the veal 
 very fine, with half as much stale bread. Put it in a pan 
 and pour the gravy over it, letting it heat thoroughly, 
 but not cook, for ten minutes. Have bread toasted and 
 cut into delicate pieces and laid on the dish. Then place 
 a large spoonful of hash on each piece of toast, and send 
 it to the table very hot. Mutton and beef hash may be 
 made in the same way. 
 
 MUTTOIS" STEW. 
 
 A good mutton stew can be made by cutting the mut- 
 ton into pieces about two inches square, and boiling 
 them for two hours. Add of potatoes cut into quarters 
 about as much as tliere is meat, seasoning with a little 
 onion, pepper and salt. Finally add a thickening of 
 flour mixed in a little milk. 
 
 MUTT0:N' or BEEF SCRAPS. 
 
 Chop the meat fine and put it into a saucepan with a 
 cup of gravy, or of soup stock. Season with pepper and 
 salt, and scatter over it, stirring all the time, a table- 
 spoonful of flour. Let the meat heat gradually, and when 
 boiling hot, set the pan on the back part of the range 
 and poach some eggs to serve with the meat. When the 
 eggs are done, put the meat on a platter and lay the eggs 
 around the edge. 
 
 BITS OF STEAK. 
 
 The bits of sirloin steak that are left can be used to 
 make an excellently flavored soup stock. Cut them into 
 small pieces, and cook them slowly, with cold water 
 enough to just cover them at first, then add boiling 
 water and salt. To make a plain soup from them, add 
 enough water to make a quart ; to this allow a table- 
 
34 THE MODEL COOK. 
 
 spoonful of tomato catsup, and a little browned flour 
 mixed with the yolk of an egg ; a little onion aud carrot 
 chopped fine improve this for some tastes. Another way 
 to use these pieces is to separate the fat from the lean ; 
 save the fat to fry potatoes in, and chop the lean and 
 make meat balls of it ; dip them into beaten egg and in 
 fine cracker or bread crumbs, and use some of the fat to 
 fry them in. 
 
 COLD ROAST BEEF, BEOILED. 
 
 Cut a slice about a quarter of an inch thick from the 
 undone part of the meat ; strew salt and pepper over it 
 and place on the gridiron and heat it quickly ; turn it 
 over four times in as many minutes and serve it upon a 
 hot dish in melted butter ; it mast be put to broil when 
 the dinner-bell rings and served the moment it is to be 
 eaten ; it will then be found very nice. 
 
 BEEF KIDXEY. 
 
 Lay it in salted water for half hour ; remove the white 
 part as nearly as possible ; put the kidney in a stew-pan, 
 cover with fresh water, and let it boil gently for six hours. 
 Set it aside until needed. Chop very fine ; put it in a 
 pan with a good piece of butter, a little of the water it 
 was boiled in, pepper and salt ; if desired, a little flour to 
 thicken it, or it may be poured over toast. 
 
 BEEF BALL. 
 
 One round of steak, two slices of fresh bread, three 
 eggs, salt. Hash the meat with the bread, as fine as pos- 
 sible ; stir in the eggs and a little melted butter. Make 
 into a loaf ; put into a dish with a little Avater in the 
 bottom, and bake slowly one hour. Slice cold for sup- 
 per. A little pork in it is good. 
 
 VEAL LOAF. 
 
 Three and a half pounds of fine-chopped veal ; seven 
 crackers, pounded fine ; two eggs and the white of a 
 third; butter the size of an egg, melted ; one tablespoon- 
 
CATSUPS, SAUCES, SALADS, ETC. 25 
 
 ful of salt, one teaspoonful pepper, two tablespoonfuls 
 sage, two slices of pork chopped. Knead well, and form 
 into a loaf. Kub the outside with the yolk of an egg. 
 Sift over it some joowdered cracker. Lay on bits of but- 
 ter. Baste with water, and bake two hours. 
 
 VEAL COLLOPS. 
 
 Parboil some sweet-breads, then dry on a coarse towel ; 
 cut them in pieces the size of an oyster ; rub a seasoning 
 of salt and pepper over each piece, dip in egg and 
 cracker dust, and fry like doughnuts. 
 
 COLD PIKK. 
 
 Take cold chicken or turkey, chop fine ; stew cran- 
 berries, sweeten to the taste, and squeeze the juice, 
 while boiling, over the turkey or chicken. Mix up well, 
 put in a mould to form. 
 
 FEEN'CH STEW. 
 
 Grease the bottom of an iron kettle, and put into it 
 three pounds of beef. Watch carefully that it does not 
 burn, and turn it until it is brown all over. Then 
 set a muffin-ring under the beef, to prevent its stick- 
 ing ; add a few sliced carrots, an onion sliced, and a cup- 
 ful of hot water ; cover closely and stew slowly until the 
 vegetables are tender. Then add pepper and salt ; serve 
 on a dish with the vegetables. If more gravy is needed, 
 add more hot water and thicken with flour. 
 
 CATSUPS, SAUCES, SALADS, ETC. 
 
 " Always have lobster sauce with salmon, 
 And put mint sauce your roasted lamb on. 
 Eojjr sauce — few make it n<?ht, ^las ! — 
 Is good with blaefish or with bass. 
 Nice oyster sauce gives zest to cod — 
 A fish, when fresh, to feast a god." 
 
26 THE MODEL COOK. 
 
 SAUCE FOR SALAD OE FISH. 
 
 The yolks of two eggs boiled hard and mashed with a 
 mustard-spoonful of mustard, black pepper, salt, three 
 tablespoonfuls of salad-oil, and the same of vinegar. To 
 some a tablespoonful of catsup would be an agreeable 
 addition. 
 
 DRAWN BUTTER. 
 
 Rub a quarter of a pound of butter with a tablespoon- 
 ful of flour ; then add half a pint of water. Set on to 
 boil ; when done, add a hard-boiled egg cut into small 
 pieces. 
 
 WHITE SAUCE. — FOR FISH, BOILED MUTTON", ETC. 
 
 Boil a large spoonful of flour, or grated potato, in 
 enough water to make it the thickness of hot custard or 
 very thin gruel. Add salt, pepper and grated nutmeg. 
 AVhen the potato is cooked, add a good piece of butter, 
 which should merely melt in the sauce. At the moment 
 of serving, add a small quantity of vinegar or a little 
 lemon-juice. When the meat is on the platter, pour 
 enough of the sauce over it to cover it, and let a little 
 border of it lie all around it on the dish. Serve the re- 
 mainder, if any, in a sauce-boat. Add a scant teaspoon- 
 ful of capers just before serving. 
 
 CUCUMBER SAUCE. 
 
 Three dozen cucumbers, six or eight white onions, 
 half pint salt, two quarts cider vinegar, quarter cup black 
 pepper, one cap black mustard seed, six dozen cloves. 
 Slice the cucumbers and onions, and put them with the 
 salt in a bag to drain for six hours ; then add pepper, 
 mustard seed and cloves, and cold cider vinegar. 
 
 RELISH OF CABBAGE. 
 
 One good, crisp head of cabbage, shaved fine as possi- 
 ble ; one tablespoonful of g-rated horseradish to each 
 quart of cabbage ; one pint cider vinegar ; let come to a 
 
CATSUPS, SAUCES, SALADS, ETC. 27 
 
 boil. Three eggs, a little salt. Beat the eggs well, stir 
 into the vinegar until cooked, then pour it over the cab- 
 bage and set away to be eaten cold. It will keep several 
 days. 
 
 CABBAGE SALAD. 
 
 One head of fine, white cabbage, minced small, three 
 hard-boiled eggs, two tablespoonfuls of white sugar, one 
 teaspoonful salt, one teaspoonful pepj^er, one teaspoonf ul 
 made mustard, one teacupful of vinegar. Mix and pour 
 upon the chopped cabbage. 
 
 COLD-SLAW OR CABBAGE SALAD. 
 
 Beat the yolks of four eggs to a very light cream ; then 
 stir in gradually five tablespoonfuls of cider vinegar. Add 
 two or three tablespoonfuls of sugar, and stir the mixture 
 over the fire until it begins to thicken like boiled cus- 
 tard ; then remove and add a teaspoonful of butter and 
 nearly a teaspoonful of anchovy mustard. Set the sauce 
 upon ice to become cold, and pour it over the sliced cab- 
 bage just before serving. Celery is often mixed with the 
 cabbage for this salad. 
 
 DEESSIKG FOR CABBAGE. — NO. II. 
 
 One egg, half cup of milk, half or two-thirds of a gill 
 of vinegar, a little sugar. Beat up the egg with the milk, 
 pour on the vinegar boiling hot, cook it with a little 
 sugar, and set aside to cool. Shred the cabbage, season 
 with pepper and salt, and pour over it the cold dressing. 
 
 CHICKEN SALAD. — NO. I. 
 
 Two large chickens, celery, one-half the quantity. Boil 
 the chickens very tender, cut the celery and mix with it. 
 Salad Dressing. — Eight eggs beaten to a froth, one pint 
 of vinegar, four large tablespoonfuls of salad oil or melted 
 butter, one large tablespoonful mixed mustard, one large 
 tablespoonful salt, one teaspoonful of black pepper. Stir 
 
28 THE MODEL COOK. 
 
 tlie whole together over n moderate fire constantly until 
 sufficiently thick. When cold mix with the chicken and 
 celery. 
 
 CHICKEK SALAD. — NO. II. 
 
 Ten pounds chicken, boiled, cut coarse, six stalks white 
 celery, cut fine. Dressing. — Six eggs, hard-boiled, four 
 tablespoonfuls olive oil, four tablespoonfuls of mixed 
 mustard, half a pound of melted butter, half a cup of 
 vinegar, quarter teaspoonful of red pepper, black pepper 
 and salt to taste. 
 
 SALAD DRESSING. 
 
 Yolks of eight eggs, one tablespoonful of salt, three 
 tablespoonfuls of prepared mustard, one tablespoonful 
 of sugar, one cup of cream or milk, one cup of butter, 
 cayenne pepper to taste. Stir well together over the fire, 
 until it thickens like boiled custard, then add gradually 
 one pint of vinegar. 
 
 SALAD DRESSING. — NO. II. 
 
 Yolks of six eggs, four tablespoonfuls salad oil, two 
 tablespoonfuls mustard, two tablespoonfuls salt, three 
 tablespoonfuls sugar. Boil the eggs thirty minutes and 
 mix the yolks with the oil until they are entirely smooth; 
 then add the other ingredients, and gradually enough 
 vinegar to thin the mixture to suit the taste. 
 
 MAYONNAISE SAUCE OR SALAD DRESSING. 
 
 Rub the yolks of two raw eggs to a smooth paste, with 
 half a teaspoonful of table salt, half a saltspoonful of 
 cayenne pepper, a saltspoonful of dry mustard, and a 
 teaspoonful of oil, or a teaspoonful and a half of melted 
 butter. To this, when ready to serve the salad on which 
 it is to be used, add vinegar and a little more oil, or in 
 place of vinegar use strained lemon-juice ; for ordinary 
 j)urposes, good vinegar is just as satisfactory, and is, of 
 course, much more economical. 
 
CATSUPS, SAUCES, SALADS, ETC. 29 
 
 COLD-SLAW. 
 
 Cut the cabbage and chop it, set a cup of cream or 
 rich milk, over the lire, and when near boiling add a 
 small cup of vinegar, pepper and salt. When it boils, 
 draw it aside, and add a well-beaten egg ; pour hot over 
 the cabbage and stir thoroughly. 
 
 CELERY SAUCE FOR BOILED FOWLS. 
 
 Wash the stalks, and cut them into thin slices about 
 two inches long. Stew them until tender in a little weak 
 gravy or water. Season with powdered mace, pepper and 
 salt ; then add the juice of a lemon, and thicken with a 
 small piece of butter which has been kneaded in flour. 
 
 POTATO SALAD. 
 
 Boil very carefully from six to eight medium-sized 
 potatoes ; let them get cold, then slice them thin ; two 
 silver-skin onions minced very fine, so as to get the flavor 
 and not detect the pieces of onion ; mix the latter with, 
 the parsley and the potatoes ; season with salt and 
 cayenne pepper. Take one-third of a teaspoonful of dry 
 mustard, moisten it with a teaspoonful of water, add the 
 yolks of two eggs; beat together with an egg-beater until 
 well mixed, then drop in salad oil, beating it all the 
 time until it thickens like a custard, then add one and a 
 half tablespoonfuls of vinegar. Pour the dressing over 
 the potatoes, and mix all together. The dish may be 
 garnished with salad leaves or celery tops. 
 
 TOMATO CATSUP. 
 
 Half a bushel of tomatoes, six onions, half a pound of 
 sugar, one pound of salt, quarter pound of ground mus- 
 tard, two ounces ground cloves, two ounces black pepper, 
 quarter ounce cayenne pepper, a handful of peach leaves. 
 Boil all together two hours, or longer if the tomatoes are 
 very watery, and just before taking from the fire add one 
 quart of cider vinegar. If it boils after the vinegar is 
 
30 THE MODEL COOK. 
 
 added it will turn dark. Pour through colander ; bottle 
 and seal. 
 
 TOMATO SOY. — NO. I. 
 
 Nine ripe tomatoes, peeled and chopped ; two bell 
 peppers, seeds and cores removed ; one onion chopped 
 with the pepper ; two cups of vinegar, one tablespoonful 
 of salt, two tablespoonfuls of sugar, one teaspoonful each 
 of ginger, allspice and cloves. 
 
 TOMATO SOY. — NO. II. 
 
 One peck of ripe tomatoes, peeled ; one quart of vine- 
 gar, three and one-half pounds of dark brown sugar ; 
 one ounce of whole cloves. Boil together very slowly 
 until it is thick, and reduced fully two-thirds. This will 
 keep for years, and is good with poultry, game, etc. 
 
 PICKLES. 
 
 TOMATO PICKLES. 
 
 One peck of green tomatoes, six peppers, four onions 
 with one cup of salt sprinkled through them, and allowed 
 to stand one night. In the morning pour oif the water. 
 Boil in a kettle, with vinegar enough to cover them, and 
 one cup of sugar, one tablespoonful of cIoa'cs, one table- 
 spoonful each of allspice, cinnamon, and horseradish, 
 until quite soft. Pack in stone jars. 
 
 FRENCH PICKLES. — NO. I. 
 
 Half a peck of green tomatoes, two heads of cabbage, 
 half a dozen peppers, one cup of brown sugar, half an 
 ounce of mustard (whole), allspice (whole), and celery- 
 seed. Salt over night ; squeeze out the water in the 
 morning ; cover with vinegar (it takes about two quarts), 
 and boil about one hour. 
 
PICKLES. — OYSTERS AND CLAMS. 31 
 
 FREKCH PICKLES. — ^0. II. 
 
 Slice half a peck of green tomatoes ; lay them in salt 
 over night ; in the morning squeeze the tomatoes dry ; 
 add twelve sliced onions, whole allsjjice and cloves ; dust 
 with pepper ; cover with cider vinegar ; simmer six 
 hours. 
 
 FREI^CH PICKLES. — NO. III. 
 
 One peck of green tomatoes, half a peck of string beans, 
 a quarter peck of white onions, one pint of small red 
 peppers, two large heads of white cabbage, one pound of 
 brown sugar, one box of ground mustard, two table- 
 spoonfuls of celery-seed, two tablespoonfuls each of whole 
 cloves and allspice. Slice the tomatoes, making a layer 
 of tomatoes and a sprinkling of salt till all are done. 
 Let them stand over night. In the morning press the 
 water from them. Cut the cabbage as for slaw. Slice 
 the onions ; cut up the beans and thoroughly mix all 
 together. Boil two hours in a preserving-kettle, with 
 vinegar to cover. 
 
 CHOW-CHOW. 
 
 Two large heads of cabbage, half a peck of green 
 tomatoes, eighteen peppers, ten cucumbers, eight onions, 
 three tablespoonfuls dry mustard, two tablespoonfuls 
 brown sugar, and two of celery-seed. Chop, and salt 
 down over night. Pour o3 the water, a,nd cover with 
 cider vinegar. 
 
 OYSTERS AND CLAMS. 
 
 OYSTERS WITH TOAST. 
 
 Batter a few slices of toast, lay on a shallow dish ; 
 heat the liquor of the oysters ; season, and just before it 
 boils, add the oysters ; let them boil up once, then pour 
 them over the toast. 
 
32 THE MODEL COOK. 
 
 FKICASSEED OYSTERS. 
 
 Fifty oysters, six ounces of butter, three fcablespoonfuls 
 of flour, three saltspoonfuls of salt, two each of whole 
 pepper and mace, one quart of cream, four yolks of 
 eggs, one teacupful of bread crumbs. Set the oysters, 
 with their juice, in a stew-pan on a quick fire ; give one 
 boil, drain them, put them into a hot tureen and set in a 
 warm place. Rub the butter, flour and three tablespoon- 
 fuls of scalding cream to a fine, smooth paste ; stir it 
 quickly into the quart of cream, on a quick fire ; add the 
 salt and spices and stir until it no longer thickens. Now 
 add the yolks of the eggs, well beaten ; stir until smooth, 
 strain the whole through a fine sieve upon the oysters, 
 cover evenly with the crumbs, and lightly brown in a 
 quick oven. 
 
 STEWED OYSTERS. — N'G. I. 
 
 *' The Caterer" says that the following is the Phila- 
 delphia style of stewing oysters : Fifty oysters, four 
 ounces butter, four tablespoonfuls cracker dust, two salt- 
 spoonfuls salt, one saltspoonful white pepper, one salt- 
 spoonful mace, two teaspoonfuls whole allspice, one pinch 
 cayenne pepper. Put the oysters and their juice into a 
 bright stew-pan, set on a quick fire, add the butter, salt 
 and spices, sift in the cracker dust, stir gently till well 
 mixed ; at the first boil pour them into a hot tureen, 
 cover and serve immediately. If cooked longer they 
 shrivel, and get tough and indigestible. 
 
 STEWED OYSTERS. — KO. II. 
 
 Drain in a colander a pint of oysters from their liquor, 
 letting them drain for five minutes. Eemove the oyster 
 liquor, and pour a pint of boiling water on the oysters, 
 throwing this water away. Add a pint of fresh boiling 
 water to the oyster liquor, and let it boil in a saucepan, 
 until all the scum that rises has been skimmed off ; then 
 
OYSTERS AKD CLAMS. 33 
 
 add a pint of fresh milk, one powdered water cracker, a 
 piece of butter, salt and pepper. Boil ten minutes and 
 just before the soup is to be served, turn in the oysters 
 from the colander and let them scald for three minutes. 
 Oyster soup prepared in this way will not disagree with 
 invalids. 
 
 PANKED OYSTERS. 
 
 Take a dozen fresh, large oysters such as are used for 
 frying. Have ready a frying-pan with a handle to it, 
 into which put the oysters with their own liquor, and 
 that of a dozen others. In this dish there is no water and 
 no milk, nothing but oyster juice, pure and simple. Add 
 one ounce of butter, a little black pepper, and a pinch of 
 salt. Sprinkle on the top a small quantity of cracker 
 dust. Place on a quick fire. When the oysters begin to 
 swell they are done, requiring only five minutes to cook. 
 Eat them directly from the pan while they are steaming 
 hot. 
 
 ROASTED OYSTERS. 
 
 Select large, fresh oysters. Having washed their shells 
 thoroughly, place them in a dripping-pan with the round 
 shell down. Set them in a hot oven for about twenty 
 minutes. Serve in the shells. 
 
 SCALLOPED OYSTERS. 
 
 Have a scallop shell, or pudding dish, into which put 
 a layer of bread crumbs and butter, then a layer of 
 oysters, seasoning each layer with pepper and salt. To 
 the third layer of oysters add a little butter and the 
 juice of the oysters. Place the dish in an oven for about 
 twenty minutes, or until brown on top. 
 
 TO PREPARE OYSTERS FOR PATTIES. 
 
 Set the oysters in a stew-pan on the fire, in their own 
 liquor, and when they begin to simmer, skim them out 
 quickly. Pour out all liquor, except what is necessary 
 
34 THE MODEL COOK. 
 
 for making a sauce ; skim this well and make as thick 
 as rich cream, with flour and butter smoothed together. 
 Season well with salt and cayenne pepper ; add a little 
 nutmeg, if liked ; when cooked enough, take the sauce 
 off of the fire, add the yolks of two or three eggs, well 
 beaten, and the oysters. Let them merely become hot 
 again, without boiling ; fill the pastry and serve im- 
 mediately. 
 
 OYSTER PIE. 
 
 Take one hundred large oysters, drain them. Line a 
 dish with a rich paste ; then put in a layer of oysters, 
 seasoned with mace, pepper and salt ; add a lump of 
 butter, the size of a nutmeg, and dust a little flour over 
 them ; then add the liquor of the oysters, and dust a 
 little flour over that. Add the top crust and bake one 
 hour. 
 
 STEWED CLAMS. 
 
 Small clams are the best for stewing. Wash the 
 shells thoroughly in several waters, to get rid of the ad- 
 hering sand. Cover them w4th boiling water. When 
 the shells open, take out the clams and put them in a 
 saucepan with a small quantity of the liquor. Have 
 ready some boiling milk in another pan, into which put a 
 good-sized piece of butter. Add the clams, when both 
 are just off the boil, and season with a little pepper. For 
 a change, this is a good relish for breakfast. 
 
 ROAST CLAMS. 
 
 These are very nice if properly done. Select either 
 large or small clams. Lay them on the coals, and as 
 their shells open, watch them closely until they are some- 
 what cooked. Send them to the table as hot as possible, 
 on the half shell, with a small piece of butter on each. 
 
 MINCED CLAMS. 
 
 Boil some clams in the shells until they open. Chop 
 them fine, and mix some bread crumbs with them, a 
 
VEGETABLES. 35 
 
 little butter and pepper. Fill the half shells with the 
 mixture, and bake for a short time in the oven, having 
 placed them in a large pan to keep them steady. 
 
 VEGETABLES. 
 
 JBOILED POTATOES. 
 
 Pare the potatoes very thin. Throw them into cold 
 water and let them stand for about half an hour. Then 
 have ready boiling water, salted, and let the potatoes boil 
 hard until tender, as shown by trying them with a fork. 
 Pour oil the water, and leave them in the pot on the 
 corner of the range until dry. When potatoes are to 
 be boiled in their skins, set them on range in cold water. 
 
 BAKED POTATOES. 
 
 Use large potatoes for baking, washing them thoroughly, 
 and wiping them before placing them in the oven. Bake 
 for about an hour, and serve on a dish with a napkin 
 folded over them. 
 
 MASHED POTATOES. 
 
 Old potatoes are generally served as follows : After 
 boiling and drying, mash them, adding butter and a 
 little milk. Put them into a dish and work them into 
 an oval shape with a knife ; cover with the yolk of an 
 egg, well beaten, and brown in the oven. Another way 
 of arranging them after adding the butter and milk, is to 
 squeeze them through a colander on a platter and garnish 
 with parsley. This makes a very pretty dish for high 
 days and holidays. 
 
 STEWED POTATOES. 
 
 Slice cold boiled potatoes into a saucepan, add two 
 ounces of butter, a dessertspoonful of flour, a wineglass- 
 
30 THE MODEL COOK. 
 
 ful of cream or milk, pepper and salt. Stew for a few 
 minutes. 
 
 SAKATOGA POTATOES. 
 
 If the potatoes are to be eaten at breakfast, they should 
 bo i)eeled the evening before and shaved into slices the 
 thickness of an old fashioned wafer, and left in water 
 over night ; in the morning drain them perfectly dry 
 from the Avater, and have ready a kettle of boiling lard, 
 into which drop a few pieces at a time ; when nicely 
 browned on one side, turn them, and when both sides 
 are brown, take them out with a skimmer and send them 
 to the table hot. 
 
 BROILED POTATOES WITH HAM. 
 
 Slice cold boiled potatoes in rather thick slices ; place 
 on a greased gridiron and broil brown ; raince some cold 
 boiled ham very fine, and a very little shalot, or onion 
 and parsley ; fry in butter until a light brown color ; disli 
 the potatoes neatly, and pour the ham, etc., on them. 
 Serve very hot. This is very nice for breakfast, with 
 coffee, boiled oatmeal, stewed prunes, and hominy cro- 
 quettes. 
 
 SCALLOPED POTATOES. 
 
 Two cups of mashed potatoes, two tablespoonfuls of 
 cream or milk, and one of melted butter ; salt and pepper 
 to taste. Stir the potatoes, butter and cream together, 
 adding one raw egg. If the potatoes seem too moist, 
 beat in a few fine bread crumbs. Bake in a hot oven for 
 ten minutes, taking care to have the top a rich brown. 
 A nice dish for tea. 
 
 POTATO SCONES. 
 
 Mash any cold potatoes which may have been left from 
 a previous meal until quite smooth, adding a little salt 
 and flour. Mould into cakes of the required thickness, 
 and brown on a griddle. Eat with butter. 
 
VEGETABLES. 37 
 
 STUFFED POTATOES. 
 
 Bake large potatoes until thoroughly done ; cut an end 
 off of each and scrape out the inside ; mash this with 
 milk, butter, a couple of well-beaten eggs, a little salt and 
 pepper. Fill the mixture into the skins, return the cap 
 to each and set them in a large pan in the oven until 
 they are exceedingly hot. Send them to the table in a 
 dish wrapped in a napkin. 
 
 POTATO PUFF. 
 
 Add to cold mashed potato two or three well-beaten 
 egg^, salt, butter the size of an egg, and cream or milk. 
 Beat this together until very light ; have a pudding dish 
 ready to receive it, and then bake in the oven to a light 
 brown. It is also very nice baked in little patty-pans 
 
 SWEET POTATOES, BOILED. 
 
 Have the water boiling, into which drop the sweet 
 potatoes with their skins on ; when they are tender, 
 pour off the water, so as to drain them thoroughly, then 
 peel them and set in the oven to dry. 
 
 SWEET POTATOES, BAKED. 
 
 Wash the potatoes and set them in a good, steady oven, 
 with their skins on, of course. 
 
 TO KEEP SWEET POTATOES. 
 
 We know of an excellent housekeeper who buys all her 
 sweet potatoes in the fall, before cold weather sets in, at 
 which time they are apt to get frosted and spoiled. She 
 wraps the potatoes separately in newspaper, and has ex- 
 cellent, mealy potatoes in winter, when others are eating 
 those that are soggy and tasteless. Of course they must 
 be kept in a dry, warm place. 
 
 COR^. 
 
 Some people boil corn in the husks, as they think it 
 gams much in sweetness. This would do very well if 
 
38 THE MODEL COOK. 
 
 there were no large worms hiding away in the green 
 folds, but of course each ear would have to be thoroughly 
 examined and then wash husks and all. However, young 
 sweet corn is a very delightful vegetable, in the husks or 
 out. It should be put into boiling salted water, and 
 requires only twenty minutes, if young and tender. 
 
 BAKED GREE2i^ CORN". 
 
 A novel way to serve green corn is the following : 
 Grate one dozen ears of tender corn ; add one. quart of 
 sweet milk, in which has beea stirred until free from 
 lumps, three tablespoonfuls of flour, a quarter of a pound 
 of butter, or a piece as large as an egg will do ; four 
 eggs, whites and yolks beaten together, with pepper and 
 salt to yonr taste. Butter a large earthen pudding dish and 
 bake this mixture for one hour. To be served with meat 
 and potatoes as a vegetable, though with the addition of 
 sugar and with a rich sauce, it takes the place of a pud- 
 ding. 
 
 SUCCOTASH. 
 
 Lima beans are best to use with com for succotash, 
 though other beans can be used. Cut the corn from the 
 cob, but not too close. The beans will require about 
 three-quarters of an hour to boil, and the corn only 
 twenty minutes ; therefore set the beans on first, throw- 
 ing in the corn cobs with them in order to save the 
 sweetness of the corn, which is said to lie close to the 
 cob. Before adding the corn, remove the cob from the 
 beans ; then, after the corn has boiled twenty minutes, 
 add a large cupful of milk, a teaspoonful of flour, wet up 
 with cold milk, a large piece of butter, and pepper and 
 salt to taste. 
 
 PORK A^D BEAXS. 
 
 Take two ponnds of side pork, neitlier too fat nor too 
 lean, and two quarts of navy beans. Soak the beans one 
 
VEGETABLES. 39 
 
 night in a gallon of milk-warm water. After breakfast, 
 scald and scrape the rind of the pork, and let it boil an 
 hour, then add the beans ; as soon as they boil up, pour 
 off the water, and put on a gallon of fresh water ; boil 
 until the beans are tender, adding more boiling water if 
 necessary ; put them into a bean pot ; first a slice of 
 pork, then the beans with four tablespoonf uls of molasses, 
 then the remainder of the pork with the rind uppermost, 
 well scored ; season with pepper and salt if needed, and 
 cover with the liquor left in the pot and hot water. 
 Baking from four to six hours, or even longer will not 
 injure chem ; add hot water as needed, keep the cover 
 on pot until an hour before serving, when it is to be re- 
 moved, to allow the pork to brown. 
 
 TUKNIPS, BOILED. 
 
 Boil turnips in a pot by themselves. When tender, 
 mash them, add salt and butter, and if old, a little white 
 sugar. In boiling, use plenty of water, which should be 
 salted. Boil for about an hour. 
 
 ASPARAGUS. 
 
 Wash the asparagus thoroughly, then bind it together, 
 that the stalks may not be cut, using a strip of muslin 
 about an inch in width. Have the water boiling and 
 salted, and boil about twenty minutes. Prepare some 
 pieces of toast, lay them at the bottom of the dish, on 
 which place the asparagus unbound, and pour drawn but- 
 ter over it. 
 
 SPIN^ACH. 
 
 Pick over the leaves carefully, wash thoroughly, boil 
 in salted water for about twenty minutes. Drain it on a 
 colander, chop it fine, and then heat the chopped spinach 
 in a stew-pan Avith pepper, and butter the size of an egg. 
 Stir it constantly, and when thoroughly hot, turn it out 
 upon a dish and mould it with a spoon, smoothing the 
 
40 THE MODEL COOK. 
 
 surface to bring it into a rounded form. Hard-boiled 
 eggs cut into thin slices may be placed on top. 
 
 Oi^IONS. 
 
 After peeling the onions, throw them into cold water ; 
 let them remain a few minutes, then drop them into 
 boiling water and boil until half done. Pour off the 
 water, then put them into equal quantities of milk and 
 water with salt. When done take them up, adding but- 
 ter to a little of their gravy and pouring it over them. 
 
 BOILED CARROTS AN^D PARSNIPS. 
 
 The carrots must be split lengthwise, else the outside 
 will be done before the inside is sufficiently cooked. Salt 
 the water and boil about an hour, if the carrots are 
 young, or two hours when old. Parsnips may be cooked 
 in the same way. 
 
 GREEN PEAS. 
 
 After the peas are shelled, lay them in cold water ; 
 then put them into boiling salted water and cook fifteen 
 or twenty minutes. Add a teaspoonful of white sugar, 
 and when dished, a little butter. 
 
 EGG PLANT, BAKED. 
 
 Parboil the egg j)lant fruit until it is soft enough to 
 stick a straw into it ; then cut it just in half ; scoop out 
 the inside, leaving the shell; chop it up very fine, and 
 season very highly with pepper and salt, a good deal of 
 butter, and bread crumbs. Mix all well together and 
 return it into the shell ; then strew crumbs of bread on 
 the top, and bake for an hour. 
 
 EGG PLANT, FRIED. 
 
 Peel tlie egg plants, slice them, sprinkle a little salt 
 over the slices, pile them up, and let them remain half 
 an hour ; wipe the slices dry, dip tliem in beaten yolk of 
 egg, then in grated cracker, and fry them a light brown 
 
VEGETABLES. 41 
 
 in boiling lard, seasoning them slightly with pepper while 
 they are cooking. Another way is to parboil the ogg 
 plants, after they are peeled, in water with a little salt, 
 then slice thin, dust them with corn meal, flour, or corn 
 starch, and fry them brown. After the egg plant is 
 peeled and sliced, the slices should be placed one upon 
 another and covered with a plate, on which is placed a 
 flat-iron, to press out the juice which is not used. 
 
 BEETS, BAKED. 
 
 Wash the beets perfectly clean, place then in a pan, 
 with very little water, and bake until they are tender. 
 The time will, oi course, vary with the size of the beet, 
 an hour being small enough allowance for a beet of me- 
 dium size. When tliey are tender, remove the skin and 
 serve in the same way as boiled beets. 
 
 BEETS, BOILED. 
 
 Beets must be thoroughly washed, but not touched with 
 a knife until after they are boiled, or they Avill lose their 
 sweetness. Young beets require about an hour to boil ; 
 old ones three hours. 
 
 MACARONI WITH TOMATOES. 
 
 Cut up a quantity of tomatoes, and remove from each 
 the seeds and watery substance it contains. Stew them 
 in a saucepan, with a small piece of butter, pepper, salt 
 and some thyme ; add a few spoonfuls of either soup 
 stock or gravy ; keep stirring while on the fire, until 
 they are reduced to a pulp ; pass through a hair sieve, 
 and dress the macaroni with the sauce thus obtained, and 
 plenty of freshly grated cheese. 
 
 MACARONI WITH EGGS. 
 
 Break half a pound of macaroni into short bits, cook 
 tender in boiling salted water ; drain well, put into a 
 deep dish, and pour over it a cupful of drawn butter, in 
 
42 THE MODEL COOK. 
 
 which have been st'rred two beaten eggs and two table- 
 spoonfuls of grated cheese, with salt and pepper. Loosen 
 the macaroni to allow the sauce to penetrate it, and mix 
 more grated cheese with it. Place in the oven until the 
 sauce thickens and the top is slightly brown. 
 
 MACARONI WITH OYSTERS. 
 
 Cook half a pound of macaroni until soft, in boiling 
 salted water. Drain on a colander. Put a layer in a 
 dish, season with pepper and salt, cover with little bits 
 of butter, then a layer of oysters, and another of maraconi 
 until the dish is full ; add one pint of hot milk. Grate 
 some bread crumbs fine, mix with a well-beaten egg and 
 spread over the top. Bake in a hot oven until brown. 
 
 MACARONI, BOILED. 
 
 Break about half a pound of pipe macaroni into small 
 pieces. Throw it into boiling salted water, and after 
 boiling twenty minutes take it out, and arrange it in 
 a pudding dish, in layers, with grated cheese and butter 
 the last layer being of macaroni, witliout any cheese or 
 butter. Bake about an hour. 
 
 TOMATOES, SLICED. 
 
 When tomatoes first come, if they are fully ripe, they 
 make a nice dish for tea, peeled, sliced, and laid in a 
 green dish to set oU the color, and covered with mayon- 
 naise sauce. 
 
 TOMATOES, BAKED. 
 
 Slice the tomatoes into a pudding dish, sprinkling 
 pepper and salt between the layers. Scatter small pieces 
 of butter here and there, and grate crackers over the 
 whole. Bake for about two hours. 
 
 TOMATOES, STEWED. 
 
 Pour boiling water over the tomatoes, cover closely 
 for about ten minutes ; then peel and slice them, adding 
 
EGGS. 43 
 
 salt, pepper and butter. Stew until done, stirring fre- 
 quently while stewing. 
 
 SCALLOPED TOMATOES. 
 
 Scald fully ripe tomatoes, remove the skins, cover the 
 bottom of a buttered pudding dish with a layer of toma- 
 toes seasoned with pepper and salt, cover with a layer 
 of bread and butter, and so on, alternately, until the 
 dish is full, finishing at the top with tomatoes. Bake 
 in a moderate oven one-half hour, serve hot in the dish 
 in whichit was baked. 
 
 TOMATOES, STUFFED. 
 
 To prepare tomatoes in this way, the finer and larger 
 they are the better. Remove a circular piece from the 
 stem end. Take out the inside without breaking the 
 skin. Mix the portion removed with bread crumbs, salt, 
 pepper; grated corn, if at hand; a little butter and sugar. 
 Fill up the skins with the mixture, cover the end again, 
 place in a dish, and bake for about three quarters of an 
 hour. 
 
 EGGS. 
 
 BOILED EGGS. 
 
 Seven minutes will boil eggs hard ; boiled from two 
 and one-half to three minutes, they will be soft. 
 
 FKIED EGGS. 
 
 Break each egg by itself and fry in a little butter. 
 Fry only on one side, unless they are required to be hard. 
 If ham is served with them, it is well to fry them in the 
 ham fat instead of butter. 
 
 SCRAMBLED EGGS. 
 
 Six eggs, half a teacup of milk, salt, pepper and toast. 
 Heat the eggs, milk and pepper in a frying-pan, and as 
 
44 THE MODEL COOK. 
 
 the mixture begins to cook, scramble it up with a knife 
 until thoroughly done. Have ready some small pieces of 
 toast, on which to serve it. 
 
 OMELET. — NO. I. 
 
 Six eggs, one cup of sweet milk, three tablespoonfuls 
 of Hour, one tablespoonful of melted butter. Salt. 
 
 OMELET. — NO. II. 
 
 Four eggs, half a cup of milk or cream. Salt. Beat 
 the yolks and whites separately, and stir in the whites 
 just before baking. 
 
 OMELET. — NO. III. 
 
 Allow two tablespoonfuls of milk to each egg ; beat the 
 yolks and whites separately ; add a little salt ; pour into 
 a hot skillet, in which a piece of butter, the size of a 
 walnut, has been melted. The skillet should be as hot 
 as it can be without scorching the butter. As the omelet 
 bubbles and rises, run a thin-bladed knife under it ; 
 every now and then, that it may not burn ; cook two or 
 three minutes, or until the eggs set ; fold over, shake the 
 skillet, turn on a hot platter and serve at once. 
 
 OYSTER OMELET. 
 
 Eighteen or twenty large oysters, six eggs, one tea- 
 spoonful of corn-starch mixed in a little milk, butter the 
 size of a large nutmeg, salt and pepper to taste. Chop 
 the oysters very fine. Beat the yolks and whites of the 
 eggs separately, and then together, and stir in the corn- 
 starch and oysters. Melt in a frying-pan a piece of butter 
 the size of a walnut, when this is boiling hot, pour 
 in the omelet. Brown slowly, and serve on a hot dish. 
 
 TEAL OMELET. 
 
 Three and a half pounds of veal, chopped fine, eight 
 tablespoonfuls of rolled crackers, one nutmeg, two eggs, 
 three tablespoonfuls of cream, salt and pepper to the 
 
EGGS. 45 
 
 iaste, a piece of butter the size of an egg. Bake in a 
 batter-pan with cracker- dust, two hours. 
 
 DRIED BEEF OMELET. 
 
 Cover with water, in a frying-pan, one-quarter pound 
 of sliced dried beef ; when it boils, pour off the water. 
 Chop the beef very fine in a wooden bowl. Beat six 
 eggs very light, yolks and whites separate ; add the beef 
 w ith a little pepper, and a small cupful of milk. Melt a 
 piece of butter in the frying-pan, pour in the mixture 
 and fry to a light brown, rolling up the edges with a 
 knife until it is done. 
 
 (EUFS DE LA CROQUEMITAIN^E. 
 
 Add to three tablespoonfuls of cream or milk, in a 
 stew-pan, a little grated tongue or beef, pepper and salt. 
 When quite hot, add four eggs, well beaten ; stir all the 
 time until the mixture becomes quite thick. Have ready 
 a couple of slices of bread, toasted and buttered. Spread 
 the mixture on the toast and send it to the table very 
 hot. 
 
 POACHED EGGS. 
 
 To present a nice appearance, poached eggs must be 
 cooked with care. An egg-poacher may be used, but a broad 
 pan filled with boiling water with muffin rings placed in 
 it is more easily handled. Only the freshest eggs should 
 be used. Open each egg into a saucer, and when all are 
 ready, drop each one into a muffin ring. Two minutes' 
 simmering will cook them sufficiently. Have ready a 
 hot platter, with small pieces of boiled ham, or thin 
 slices of well buttered toast. Take the eggs from the 
 water with a draining ladle, and slip each one carefully 
 on the toast. Sprinkle a very little salt and pepper upon 
 each egg. Garnish the dish with bits of parsley. 
 
46 THE MODEL COOK. 
 
 HOMINY, OATMEAL AND KICE. 
 
 BOILED HOMIKY. 
 
 Set a teacup of hominy over the fire in cold water, 
 with a little salt. Boil for an hour, stirring frequently. 
 
 EKIED HOMII^Y. 
 
 Add to cold boiled hominy a piece of butter about 
 half the size of an egg. Also a teacupful of cream, and 
 enough flour, or white Indian meal, to stiffen it. Season 
 with salt. Stir it up thoroughly ; make into small cakes 
 and fry in butter, on a griddle. 
 
 OATMEAL. 
 
 If wanted for a very early breakfast, soak the oatmeal 
 over night, in a small quantity of water. In the morn- 
 ing, cook in a farina kettle, or in a common jar set in a 
 vessel of water, for about half an hour. Cracked wheat 
 may be cooked in the same manner. 
 
 EICE IN CHIr^ESE STYLE. 
 
 The process of boiling one pound of rice is as follows : 
 Take a clean stew-pan with a close-fitting top, and a 
 clean piece of white muslin, large enough to cover over 
 the top of the pan and hang down inside nearly to, but 
 not in contact with the bottom. Into the sack so formed 
 place the rice, pour over it two cupfuls of water, and put 
 on the cover of the stew-pan so as to hold up the muslin 
 bag inside, and fit tightly all round. Place the pan on a 
 slow fire, and the steam generated from the water will 
 cook the rice. Each grain, it is stated, will come out of 
 the boiler as dry and distinct as if just taken from the 
 hull. More water may be poured into the pan if neces- 
 sary, but only sufficient to keep up the steam until the 
 rice is cooked. The pan must not be heated so hot as to 
 cause the steam to blow off the lid. 
 
BREAD. 47 
 
 BREAD. 
 
 HOW TO MAKE YEAST. 
 
 A handful of hops, and a common-sized potato are to 
 be boiled together, until the potato is done. Then take 
 one teacupful of flour, and one good-sized teaspoonful 
 each of ginger and of brown sugar. Stir the water in 
 wiiich the potato and hops were boiled with the other ^ 
 ingredients and set it aside until cool. Then add three 
 tablespoonfuls of good baker's yeast. Let it stand until 
 well risen, perhaps five or six hours, and keep it in the 
 cellar. Use about two tablespoonfuls of this yeast in 
 enough biscuit or muffins for one meal, and the same 
 quantity for two good-sized loaves of bread. 
 
 YEAST. — NO. IT. 
 
 One dozen potatoes, with one pint of hops, boiled in one 
 gallon of water. Strain the liquor through a colander, 
 and when cool, add one teacupful of sugar, one pint of 
 baker's yeast, and salt. Let it rise one day ; then cover 
 up close, and it will keep for a month. 
 
 TO MAKE LIGHT BREAD. 
 
 Knead the dough and set it to rise ; knead it again, 
 and set it to rise, and so repeat the process several times. 
 
 BREAD. — NO. I. 
 
 stir one cup of flour into one quart of boiling milk. 
 "When cool, add four potatoes, mashed fine, a little salt, 
 a tablespoonf ul of sugar, one teacup of yeast, and enough 
 flour to make a stiff sponge. Let it stand over night, 
 and knead in the morninsf. 
 
 BREAD. — NO. II. 
 
 Pour one pint of boiling water upon one pint of flour. 
 Set away until lukewarm ; add one and one-quarter cup 
 of yeast, one quart of Avarm water, with flour enougli to 
 
48 THE MODEL COOK. 
 
 make a stiff batter. When risen, add a piece of lard 
 the size of an egg, and flour enough to mould easily. 
 Mould for ten minutes, pat into pans, and let it rise 
 until very light, then bake. Mrs. G.'s Kecipe. 
 
 BREAD SPONGE. 
 
 Three pounds of flour, one ounce of compressed yeast, 
 half a tablespoonful of salt, one pint and three gills of 
 tepid water (two-thirds cold, one-third boiling). Place 
 the flour in a large basin, and add salt ; the yeast in an- 
 other basin, and water in a pitcher. If the water is too 
 hot, the bread will be full of holes ; if too cold, the bread 
 will be heavy. With half a gill of the water make the 
 yeast perfectly smooth, and then, with the remainder of 
 the water, pour it into the centre of the flour, stirring 
 the flour from the sides. Stand the sponge in a warm 
 place for about two hours, Avhen it is ready for use. With 
 baker's yeast, of course, it might stand all night. Miss 
 Dod's Eecipe. 
 
 GRAHAM BREAD. 
 
 One quart of water boiled (use warm), two large table- 
 spoonfuls of yeast, a pinch of salt. Stir in flour enough 
 to make a thin batter ; let it rise over night ; in the 
 morning add half a cup of brown sugar, a pinch of soda, 
 and stir in graham flour until it is a stiff batter. Let it 
 rise again, and bake in a moderate oven. 
 
 BROWI^ BREAD. — KG. I. 
 
 One pint of buttermilk or sour milk, one cup of mo- 
 lasses, one teaspoonf ul of soda, graham flour sufficient to 
 make a light batter. Mix the buttermilk and molasses 
 together thoroughly. Add the flour and then the soda, 
 which should be mixed with a little of the milk. Give 
 the whole a thorough beating. Steam in a pan for two 
 hours, afterward bake twenty minutes. 
 
BREAD, 49 
 
 BR0W3T BREAD. — '^O. II. 
 
 One pint and a half of bread sponge, half a teaspoonf ul 
 of soda dissolved in water, four large tablespoonfuls 
 molasses. Stir in graham flour until as thick as muffins. 
 Let it rise until light, and bake. 
 
 BOSTOK BROWK BREAD. 
 
 Four cups of rye meal (not flour), two cups of Indian 
 meal, one cup of flour, one cup of molasses, one tea- 
 spoonful each of salt and of soda. Mix with cold 
 water to a thick batter, and steam three or four hours. 
 
 DYSPEPSIA BREAD. 
 
 Three quarts of graham flour, one quart of warm 
 water, one gill of molasses, one teaspoonful of soda, one 
 gill of yeast ; let it rise over night. Bake two hours. 
 
 CORJ^ BREAD. — KO. I. 
 
 Three cups of yellow meal, two cups of flour, two 
 eggs, one cup of sugar, three teaspoonf uls of cream of 
 tartar, one teaspoonful and a half of soda, half a tea- 
 spoonful of salt. Mix with sweet milk. Bake in a 
 quick oven. 
 
 CORN^ BREAD. — NO. II. 
 
 One cup and a half of sour cream, half a cup of white 
 sugar, one egg, one teaspoonful of soda, one teaspoonful 
 of salt. Add one-third white flour, two-thirds Indian 
 meal, to make a stiff batter. 
 
 CORlif BREAD. — NO. III. 
 
 Two eggs, one quart of milk, two pounds of Indian 
 meal, two teaspoonf uls of Rumford yeast-powder. Stir 
 all well together ; bake in buttered pans. 
 
 CORN BREAD. — NO. IV. 
 
 Two cups of yellow meal, two cups of sweet milk, two 
 eggs, two tablespoonfuls of sugar, a piece of butter the 
 
50 THE MODLL COOK. 
 
 size of an egg, two teaspoonfuls of cream tartar, one 
 teaspoonful of soda. 
 
 Annie's cokk bread. — no. y. 
 
 Two cups of Indian meal, two cups of flour, two and 
 one-half cups of milk, half a cupful of white sugar, a 
 j)inch of salt, two tablespoonfuls of melted butter, three 
 teaspoonfuls of baking powder. 
 
 NANTUCKET CORN CAKE. 
 
 Two small cups of white Indian meal, poured slowly 
 into one quart of boiling milk. When cool, add six 
 eggs, yolks and whites beaten separately, two table- 
 spoonfuls of sugar, one teaspoonful of salt. Bake in 
 rings or j)ans. 
 
 BISCUIT, EOLLS, ETC. 
 
 ROLLS. 
 
 Rub half a teacupful of butter into one pound of flour, 
 add half a teacupful of yeast, a little salt, and suf- 
 ficient warm milk to make a stiff dough. Cover and set 
 it in a warm place that it may rise in two hours. ^lould 
 into biscuits lightly, and bake in fifteen minutes. 
 
 FRENCH ROLLS. 
 
 Two quarts of flour, one pint of milk, half a cupful of 
 sugar, half a cupful of yeast, two tablespoonfuls of lard, 
 one teaspoonful of salt. Rub the lard and salt into the 
 flour. Scald the milk and let it cool to blood heat. Add 
 sugar and yeast to the milk. Make a hole in the flour 
 and pour the mixture into it without stirring. Do this 
 at or before tea ; then let it stand in a warm place until 
 next morning. Knead thoroughly and let it rise again 
 until afternoon. Then roll out in rounds, spread melted 
 butter oyer them and double over. Let them rise in 
 pans. 
 
BISCUIT^ EOLLS, ETC. 51 
 
 ASTOK HOUSE EOLLS. 
 
 Into two quarts of flour put a piece of butter the size 
 of an egg, a little salt, one tablespoonful of white sugar, 
 one pint of milk, scalded and added Avhen warm ; half a 
 cup of yeast, or one small cake. When the sponge is 
 light, mould for fifteen minutes ; let rise again, roll out, 
 cut into round cakes ; wdien light, flatten with the liand 
 or rolling-pin, place a piece of butter on top, and fold 
 each over upon itself. When light, bake in a quick oven. 
 
 PARKER HOUSE ROLLS. 
 
 A quart of milk and a tablespoonful of butter ; boil 
 together ; one cup of yeast, a tablespoonful and a half of 
 sugar ; flour enough to make a stiff batter. Set to rise 
 until light. Knead, make into rolls, and let them lise 
 one hour. 
 
 BREAD STEAKS. 
 
 Beat up an egg with a little milk, pepper, salt, and 
 spice. Cut some slices of bread all of the same size and 
 shape, dip them in the mixture and fry them a light 
 brown in butter or oil. Drain on paper, jnle high on a 
 dish, and serve with tomato sauce. Another way is to 
 dip them in milk only, and then cover them with egg 
 and a mixture of bread crumbs, lemon-peel, sweet herbs, 
 and chopped parsley, before frying them as above. 
 
 PRENCH TOAST. 
 
 One egg, beaten into a cup of milk, with a tablespoon- 
 ful of sugar. Dip in slices of bread and fry a light 
 brown, in hot lard. Eat with butter, or sugar and milk. 
 
 RAISED BISCUIT. 
 
 Half a cup of shortening, one pint of milk, a half tea- 
 spoonful of salt, half a Vienna yeast-cake, two teaspoon- 
 fuls of sugar and flour. Boil the milk, and pour it over 
 the ingredients, with the exception of yeast-cake and 
 
52 THE MODEL COOK. 
 
 flour. When the mixture cools down to a tepid condi- 
 tion, add enough flour to make a batter ; pour the yeast- 
 cake, which must have been soaked in a little water, 
 into the batter ; cover, and set aside to rise. When light, 
 mix up pretty stiff wdth flour, and set aside to rise again. 
 When light a second time, mould on the board, cut out 
 cakes, place them in the pan, and let them rise. Then 
 bake in an ordinary oven. 
 
 SODA BISCUIT. — NO. I. 
 
 One pint of flour, a piece of butter the size of an egg, 
 one cup of milk, salt, two teaspoonfuls of cream tartar, 
 and one of soda. 
 
 SODA BISCUIT. — :^0. II. 
 
 Three pints of flour, two teaspoonfuls of cream tartar, 
 and a small teaspoonfnl of salt, put through a sieve. One 
 teaspoonful of lard, one of butter, rubbed through the 
 flour, a small tablespoonful of powdered sugar, one pint 
 of milk, one teaspoonful of soda, dissolved in a little 
 milk, and then mixed with tlie rest of the pint ; stir up 
 lightly, and roll very lightly. Bake in a quick oven 
 about fifteen minutes. 
 
 PLAIIS" SODA BISCUIT. 
 
 One quart of flour, a teaspoonful of soda and two of 
 cream tartar, half a teaspoonful of salt, a lump of butter 
 the size of an egg. Mix to form a soft dough, roll out, 
 and bake quickly. 
 
 WISCONSII^ BISCUIT. 
 
 One pint each of milk and graham flour, two eggs, 
 one desertspoonful of sugar. Bake in a muffin-pan or 
 rings, after beating thoroughly. 
 
 POTATO BOLLS. 
 
 Four large potatoes, one tablespoonful of butter, half 
 a teaspoonful of salt, half a pint of milk, half a tea- 
 
BISCUIT, KOLLS, ETC. 53 
 
 cupful of yeast, or half of a Vienna yeast-cake and flour. 
 Boil the potatoes, peel and mash them, add the butter 
 and salt while they are hot, then the milk. Add the 
 yeast and flour while the mixture is lukewarm. Knead 
 and set away to rise ; as soon as it is light, roll out the 
 biscuit ; place them in a well-buttered pan, and let them 
 rise. Bake in a pretty warm oven. 
 
 GRAHAM ROLLS. 
 
 One quart of graham flour, one quart of wheat flour, 
 a pint and a half of tepid water, one gill of molasses, one 
 gill of yeast, two ounces of butter, two teaspoonfuls of 
 salt. Mix thoroughly together with a spoon and leave 
 in a warm place to rise ; when light, drop into buttered 
 roll-pans and bake. Mix at night for breakfast. 
 
 GRAHAM GEMS. — ^0. I. 
 
 One pint of sour milk, one egg, one spoonful of sugar, 
 a pinch of salt, a teaspoonful of soda, and enough good, 
 fresh graham flour to make a stiff batter. Bake in greased 
 gem-pans, or pour the batter into a large bread-pan 
 and bake like gingerbread. They will be delicious, light, 
 puffy, and wholesome. 
 
 GRAHAM GEMS. — NO. II. 
 
 One quart of graham flour, half a teacupful of 
 molasses, one teacup of yeast, a little salt. Stir up soft, 
 over night with tepid water. In the morning bake in 
 gem -pans. 
 
 GRAHAM GEMS. — NO. III. 
 
 One pint graham flour, one small cupful of brown sugar, 
 one teaspoonful of salt, three small teaspoonfuls of bak- 
 ing powder, lard the size of an egg. Rub well together 
 with the hands ; then add one egg, well beaten, and half 
 a pint of milk. Beat thoroughly and bake in hot pans. 
 
54 THE MODEL COOK. 
 
 OATMEAL GEMS. 
 
 One cup of oatmeal ; soak over night in one cup of 
 "water ; in the morning, add one cup of sour milk, one 
 teaspoonful of saleratus (or sweet milk and baking pow- 
 der), three tablespoonfuls of brown sugar, a little salt. 
 Flour enough to make a stiff batter. Bake in gem-irons. 
 If on first trial they are moist and sticky, add more 
 flour next time. They can also be made from oatmeal 
 porridge. 
 
 WAFFLES, SHORTCAKE, ETC. 
 
 BLACKBERRY SHORTCAKE. 
 
 Prepare a dough as for soda biscuit, only use double 
 the quantity of shortening. Roll an incli and a half 
 thick, and after baking, split ; butter on both sides, and, 
 having mashed the berries raw witli sugar, lay on all that 
 the cake will hold. If a raised crust is preferred, knead 
 enough butter or lard into common bread-dougli to make 
 it very short, divide into two parts, and roll each one less 
 than an inch thick ; butter the top of one piece, lay the 
 other on it, and set in a favorable place to rise. When 
 very light, bake. The two crusts will easily separate 
 from each other, and if the under one is lightly picked 
 up with a fork it will better absorb the juice. Pile the 
 blackberries crushed with sugar between, and eat with 
 sweetened cream. 
 
 STRAAVBERRY SHORTCAKE. — KO. I. 
 
 One quart of flour, two-thirds of a cup of shortening, 
 salt, two teaspoonfuls of best baking powder. Mix with 
 water or milk. Make the cake about one aud a-half or 
 two inches thick, so that it may be split readily when 
 baked. Butter the parts while warm. Sugar the berries 
 an hour previous, and when the cake is ready, split it 
 
WAFFLES, SHORTCAKE, ETC. 55 
 
 and place tlie fruit between the halves and on top. Cream 
 can be poured over all, if desired. 
 
 STRAWBERRY SHORTCAKE. — ITO. II. 
 
 Mix one quart of flour with one teaspoonful of salt, 
 four well-beaten eggs, and a teacupful of thick cream, or 
 melted butter. Make two layers, each a quarter of an 
 inch, and bake together. TV hen done split them and 
 place between the halves a layer of sugared strawberries, 
 and another layer on top of the same. Have ready about 
 a pint of berries, mashed thoroughly with half a cupful 
 of water and plenty of sugar, as a sauce to pour over it 
 when served. 
 
 WAFFLES. — NO. I. 
 
 One pint of milk, three eggs, a piece of butter the size 
 of a walnut. Rub into flour enough to make a soft batter. 
 Half a teaspoonful of soda, and three-quarters of a tea- 
 spoonful of cream tartar. 
 
 WAFFLES. — NO. II. 
 
 Half a cupful of butter, four cups of flour, four eggs, 
 one teaspoonful soda, two teaspoonfuls of cream tartar. 
 Milk sufficient for a thin batter. Rub the soda and 
 cream of tartar in the flour ; then rub in the butter. 
 Beat the yolks and whites of the eggs separately, adding 
 the whites last. Eat with powdered sugar and cinnamon. 
 
 BREAKFAST WAFFLES. 
 
 After breakfast stir into the hominy that is left one 
 teaspoonful of butter and a little salt. Set it aside. 
 The next morning thin it with milk, and add tw^o eggs, 
 beaten well. Stir in flour enough to make of the risht 
 consistency, and bake in waffle irons. 
 
 POP-OVERS. 
 
 One egg, one cup of flour, one cup of milk, one table- 
 spoonful each of salt and melted butter. Beat the yolk 
 
56 THE MODEL COOK. 
 
 and white separately, and very liglit. Mix the yolk, salt, 
 butter and milk together ; then the flour gently, and 
 lastly, the white of the egg. Have the gem-pan very 
 hot in the oven, drop into each a small piece of butter. 
 
 BREAKFAST PUFFS. 
 
 One pint of milk, two eggs, well beaten, a pint and a 
 half of flour, a small piece of butter. If the milk is sour, 
 add half a teaspoonful of soda. Bake in muflin-pans. 
 
 QUICK MUFFINS. 
 
 One pint of sour cream, one pint of flour, three eggs, 
 a pinch of salt, a teaspoonful of soda dissolved in warm 
 water. Add the soda to the cream, then the yolks of 
 the eggs, add the flour and beat very light. Lastly the 
 whites of the eggs, beaten stiff. 
 
 MUFFINS. — NO. I. 
 
 One pint of milk, one egg, two tablespoonfuls of sugar, 
 a piece of butter half as large as an egg, two teaspoonf uls 
 of cream tartar, one teaspoonful of soda. Elour to make 
 a stiff batter. Bake in rings in a very quick oven. 
 
 MUFFINS. — NO. II. 
 
 One cup of milk, three eggs, one tablespoonf ul of butter, 
 two tablespoonfuls of sugar, one teasj)oonful of soda, two 
 teaspoonfuls of cream tartar, rait. Mix the soda and 
 cream tartar in flour separately. Make stiff as for cake. 
 
 CORN MEAL MUFFINS. 
 
 Half a pound of white corn meal, one-half pound of 
 floar, one tablespoonf ul of sugar, one tablespoonf ul of 
 butter, three teaspoonfuls of baking j^owder, two eggs 
 beaten separately. Mix with enough sweet milk to make 
 a batter, and bake in muflSn-rmgs forty-five minutes. 
 
 RAISED MUFFINS. 
 
 Melt about two ounces of butter in a quart of warm 
 milk. If the milk is then too warm for the eggs and 
 
WAFFLES, SHORTCAKE, ETC. — FRITTERS. 57 
 
 yeast, cool it by stirring in several Landfills of flour, then 
 add three eggs, well beaten, three tablespoonfuls of yeast, 
 and a little salt ; add enough flour to make it so stiff that 
 a spoon will nearly stand in it. Beat well, and let it rise 
 about three hours. 
 
 SALLY LUi^^IiT. 
 
 One quart of flour, two eggs, two cups of milk, three 
 tablespoonfuls of sugar, a piece of butter the size of an 
 eggf two teaspoonfuls of cream tartar, one teaspoonful of 
 soda, a little salt. Stir the cream tartar, salt and sugar 
 into the flour ; add the eggs without beating, the butter 
 melted and one cup of milk. Dissolve the soda in 
 another cup of milk and stir all together. Bake in pans 
 the size of breakfast plates. 
 
 SPANISH BUiq-. 
 
 One-quarter of a pound of butter, cne-quarter of a 
 pound of currants, two and a half cups of flour, one cup 
 of sugar, two eggs. 
 
 RUSK. 
 
 Make a sponge of two teacups of milk, one cup of yeast, 
 salt and flour enough for a stiff batter. Let it rise at 
 noon. In the evening, mix in one cup of butter, two 
 cups of sugar and two eggs, well beaten. Let it stand 
 all night to rise. In the morning, mould it into cakes 
 with the hands, put them into pans so as not to touch 
 each other at first. Let them rise again, then bake. A 
 little cinnamon may be added if desired. 
 
 FRITTERS, GRIDDLE CAKES, ETC. 
 
 GREEN^ CORN FRITTERS. — NO. I. 
 
 Twelve ears of sweet corn, grated, one teaspoonful of 
 salt, one teaspoonful of pepper, one egg beaten into two 
 tablespoonfuls of flour. Mix thoroughly and drop into 
 hot lard. 
 
58 TnE MODEL COOK. 
 
 CORK FRITTERS. — NO. II. 
 
 One dozen ears of corn, grated, four eggs, one teaspoon- 
 f ul of baking powder, one cup of milk, one tablespoonf ul 
 of melted butter, a cup and a half of flour. Mix well 
 together and fry in boiling butter and lard, equal parts 
 of each. 
 
 FRITTERS. 
 
 Two-thirds of a cup of sour milk, half a teaspoon- 
 ful of soda, one tablespoonful of sugar, a little salt. 
 Flour to make a thick batter. 
 
 CORK OYSTERS. 
 
 Three dozen ears of large, young corn, six eggs, one 
 saltspoon of salt. Grate the corn, Avhich must be tender, 
 from the cob as fine as possible, and dredge with flour. 
 Beat the eggs very light and mix gradually with the 
 corn, then give the whole a good hard beating. Have 
 ready lard and butter in a frying-pan. When this is 
 boiling hot put in portions of the mixture in oval cakes 
 to resemble oysters ; fry brown and serve hot. 
 
 APPLE FRITTERS. 
 
 Three eggs ; one tablespoonful of sugar ; one pint of 
 milk ; juice and grated rind of half a lemon ; one-half 
 pound of chopped apples ; one-half pound of sifted 
 flour ; one teaspoonful of salt. Beat the eggs very light, 
 add the sugar and lemon, then the milk, flour and salt, 
 and finally the apples. Stir well together, and drop by 
 the large spoonful into boiling lard. 
 
 OYSTER FRITTERS. 
 
 To the liquor of the oysters add the same quantity of 
 milk, three eggs, a little salt, and flour enough for a 
 batter. Chop the oysters and stir in the batter. Cook 
 in butter and lard. The fat must be very hot, and the 
 fritters cooked to a fine yellow brown. Some prefer to 
 bake them upon a griddle, the same as cakes. 
 
FRITTERS, GRIDDLE CAKE3, ETC. 59 
 
 CLAM FRITTERS. 
 
 Four eggs, one cup of milk, one cup of broth ; stir in 
 flour to make a thin batter. Chop the clams fine, add 
 to the batter and fry in s^DOonfuls. Oysters are nice 
 served in the same way. 
 
 BLACKBERRY FRITTERS. 
 
 Make a batter of sour milk or cream, as for pancakes, 
 only quite stiff. If cream is used, allow one more egg 
 than for sour milk, then stir thick with blackberries. 
 Have ready a kettle of hot lard ; dip a tablespoon into 
 the lard, then drop a spoonful of batter into the lard ; 
 the grease will prevent the batter from sticking to the 
 spoon, and will let it drop off in nice oval shapes. Eat 
 with syrup. 
 
 MOCK OYSTERS. 
 
 One pint of grated corn, one egg, one small teacupful 
 of flour, half a cupful of butter or cream, salt and pep- 
 per. Mix all well together and fry to a light brown. 
 When done, butter. A tablespoonful of batter will be 
 about the size of an oyster. 
 
 BREAD GRIDDLE CAKES. 
 
 Soak. over night as much bread as a pint of milk 
 will moisten. Rub it smooth in the morning. Add 
 a teacupful of flour, two eggs, a little sugar, one table- 
 spoonful of Indian meal ; one teaspoonful of soda in a 
 small half teacup of water, and use two teaspoonfuls of 
 the water. 
 
 WHEAT GRIDDLE CAKES. 
 
 One quart of flour ; one tablespoonful of sugar ; one 
 teaspoonful of salt ; two large spoonfuls of Royal baking 
 powder ; two eggs ; a pint and a half of milk. Sift to- 
 gether the flour, sugar, salt, and baking powder ; add 
 the beaten eggs and milk ; mix to form a smooth batter. 
 Bake on a good hot griddle. Serve with maple syrup. 
 
60 THE MODEL COOK. 
 
 INDIAK MEAL CAKES. 
 
 One pint of Indian meal ; one gill of boiling milk ; 
 one teaspoonful of butter ; salt to taste ; one gill of 
 wheat flour ; one gill of yeast ; two eggs ; milk 
 sufficient to make a batter. Out up the butter in the 
 Indian meal and add the salt ; then stir into it the 
 boiling milk. Beat the eggs and when the meal is cool, 
 add them and the wheat flour, with as much milk as will 
 form a batter. Add the yeast last. When the batter is 
 light bake on the griddle. 
 
 SCOTCH CRUMPETS. 
 
 Three eggs ; one pint and a half of milk ; a small 
 piece of butter ; as much oatmeal or graham flour as 
 will make a batter ; salt, and half a cupful of yeast, or 
 half a yeast cake. Have the milk warm, in which melt 
 the butter. It must be very nearly cold when the eggs, 
 well beaten, are added, then stir in the flour and salt, 
 add the yeast, beat well and stand it away to rise. Bake 
 on a griddle. 
 
 BUCKWHEAT CAKES. 
 
 One quart of buckwheat flour and a scant teaspoonful 
 of salt. Add warm water sufficient for a batter. Beat 
 thoroughly ; then add two tablcspoonf uls of baker's yeast, 
 and let rise over night. 
 
 BUCKWHEAT CAKES. — NO. II. 
 
 One quart of buckwheat flour, into which stir lukewarm 
 milk sufficient for a thin batter ; add half a tablespoon- 
 f ul of salt and beat thoroughly. Then add a small cup- 
 ful of Indian meal, and two tablespoonfuls of yeast. Set 
 it where it will keep warm through the night, and in the 
 morning add a teaspoonful of soda, dissolved in a little 
 warm water. 
 
 IIICE CAKES. 
 
 One scant pint of cold boiled rice, soaked over night 
 in a pint of milk or water. One pint of milk added in 
 
PIES. CI 
 
 the morning ; ono pint of flour stirred into the rice and 
 milk ; two eggs, well beaten. Half a teaspoonfui of 
 soda dissolved in a little warm water ; one teaspoonfui 
 of salt. More milk can be added if needed. 
 
 PIES. 
 
 PIE CKUST. 
 
 Three coffeecupfuls of flour ; one teacupful of lard ; 
 salt ; cut with a knife, and stir together with a little ice- 
 water. Makes three pies. 
 
 PIE CRUST. — NO. II. 
 
 One pound of flour and half a pound of butter, or 
 butter and lard, mixed with a little salt, make a very 
 goad crust. 
 
 APPLE CUSTARD PIES. 
 
 Three cupfiils of stewed apples, nearly a cupful of 
 white sugar ; six eggs ; one quart of milk. Make the 
 stewed apple very sweet and let it cool. Beat the eggs 
 light, and mix the yolks well with the apple, seasoning 
 with nutmeg only. Then stir in gradually the milk, 
 beating constantly. Add the whites of the eggs last. 
 Fill your crust and bake w^ithout a top crust. 
 
 TO PRESERVE PUMPKIjq". 
 
 Take good, ripe pumpkins, pare, and stew as dry as 
 possible ; place in the oven on a sheet of tin, and let it 
 remain until thoroughly dried, not baked ; then store 
 away in a dry place, and it will keep an indefinite 
 time. It only requires to be soaked in milk a few hours 
 before using. 
 
 PUMPKIN" PIES. 
 
 One quart of pumpkin, well cooked and sifted ; two 
 quarts and a pint of milk ; one teaspoonfui of salt ; four 
 
G2 THE MODEL COOK. 
 
 teaspoonfuls of ginger ; two teaspoonf uls of nutmeg ; 
 two teaspoonfuls of cloves ; ten eggs ; sugar to taste. 
 
 MIXCE PIES, PLAIX. 
 
 One cupful each of cliopped raisins, sugar, molasses, 
 and vinegar ; one tablespoonf ul of cinnamon ; one tea- 
 spoonful of cloves ; a cujof ul and a lialf of soda crackers, 
 broken ; two cupfuls of boiling water ; a little salt. 
 This will make three pies. 
 
 MIXCE PIES, VERY EICH. 
 
 Two pounds of beef, boiled tender and chopped very 
 fine ; two pounds of apples, chopped ; one pound and 
 a half each of currants and raisins ; one pound of 
 citron. Add plenty of sugar, all kinds of spices, 
 and two quarts of cider. Set it away for a week or ten 
 days, and if too dry, add more cider. 
 
 CHERRY PIES. 
 
 After moulding out the crust and fitting it to the pie 
 plates, having washed the cherries (cooking cherries are 
 the best), spread them on the paste with a bountiful sup- 
 ply of sugar over them and bake with a top crust. 
 
 PEA.CH PIE. 
 
 Cover the pie-plates with a nice, rich crust. Then add 
 a layer of peaches and a layer of sugar, until pretty well 
 piled ujD. Xo top crust is required. Canned or fresh 
 peaches make a delicious pie, and for variety they can 
 be made into a peach shortcake, after the recipe for straw- 
 berry shortcake. 
 
 LEMOX PIE. — XO. I. 
 
 Two tablespoonf uls of corn starch, wet with cold water; 
 pour on two cups of boiling water ; two tablespoonf uls of 
 butter, two cups of sugar, juice and rind of two lemons, 
 two eggs. Set ou the stove to thicken. 
 
 Cake for Same. — Three cups of flour, two cups of 
 
PIES. 63 
 
 sugar, one large spoonful of butter, two eggs, one cup of 
 milk, two teaspoonfuls of cream tartar, one teaspoouful 
 of soda. Bake in jellj-cake plates. Cut the center out 
 and fill with the above custard. 
 
 lemo:j^ pie. — xo. ii. 
 
 Two cups of sugar, two lemons, six eggs, one cup of 
 milk, one tablespoonful of flour. Beat the whites of the 
 eggs with four tablespoonfuls of sugar ; spread this on 
 the pies after they are baked ; return to the oven and 
 brown. 
 
 LEMOX PIE. — XO, III. 
 
 Two lemons, two teacups of sugar, half a cup of molas- 
 ses, one cup of water, two tablespoonfuls of flour, one 
 tablespoonful of butter. Slice the lemons as thin as pos- 
 sible ; mix all the ingredients together. Set over the 
 fire, and let them come to a boil. Cool before filling the 
 crust. 
 
 LEMOX PIE. — XO IV. 
 
 The juice and the yellow part of the rind of two lemons, 
 two cups of sugar, the yolks of four eggs, four table- 
 spoonfuls of flour, two CLipf Ills of water ; cook the mix- 
 ture until well thickened. Bake the pastry, then pour 
 in the mixture, beat the whites of four eggs to a froth, 
 add two teaspoonfuls of sugar, then spread over the top 
 of the pies, and place in the oven until brown. Enough 
 for two pies. 
 
 LEMOX CEEAM PIE. 
 
 One teacupful of powdered sugar, one tablespoonful of 
 butter, one egg, one lemon — juice and grated rind, re- 
 moving the seeds with care ; one teacupful of boiling 
 water, one tablespoonful of corn starch mixed with cold 
 water ; stir the corn starch into the water, cream the 
 butter and sugar and pour over them the hot mixture ; 
 when quite cool, add lemon and beaten egg ; take the 
 
64 THE MODEL COOK. 
 
 inner rind off the lemon and mince very small ; bake in 
 an open shell. 
 
 Maria's three cream pies. 
 
 Three eggs and one teaspoonful of cream tartar, one 
 cup of white sugar, half a teaspoonful of soda, a cup- 
 ful and a half of ilour ; a little salt. Dissolve the soda 
 in a tablespoonf ul of sAveet milk ; beat the eggs and sugar 
 together for live minutes, then add milk and soda ; then 
 the flour and cream tartar. 
 
 Cream for the Pies. 
 One pint of milk, two eggs, one cupful of white sugar, 
 two tablespoonfuls of corn starch ; flavoring. Mix the 
 corn starch with a little of the milk, then add eggs and 
 remainder of the milk and flavoring. Let it boil up three 
 or four times, stirring all the time. To be put into the 
 pies when cold. 
 
 COCOANUT PIES. 
 
 One cocoanut, grated, half a pound of butter, four eggs, 
 three-quarters of a pound of sugar, two slices of stale 
 baker's bread soaked in boiled milk ; add half a pint of 
 boiled milk. 
 
 SWEET POTATO PIE. 
 
 Two common-sized sweet potatoes, one tablespoon ful 
 of butter, half a cupful each of sugar and sweet milk, 
 three eggs. Boil the potatoes and mash fine with the 
 butter. Then mix in the sugar and milk. Break in the 
 eggs and stir thoroughly. Make a good pie-crust and 
 pour in the mixture. Enough for two pies. 
 
 APPLE CUSTARD PIES. 
 
 One pint of milk, three eggs, one pint of apple-sauce, 
 one cupful of sugar ; lemon. Beat the apple-sauce until 
 entirely smooth and free from lumps ; then stir in the 
 milk, add the sugar and the eggs, well beaten. Flavor 
 with lemon ; bake with under crust only. 
 
puDm:N^GS. 65 
 
 PUDDINGS. 
 
 QUEEi^ OF PUDDIN^GS. 
 
 One pint of bread crumbs, one lemon, one quart of milk; 
 a piece of butter the size of an egg, two cups of sugar, 
 four eggs ; jelly. Mix the bread crumbs, the milk, the 
 yolks of the eggs, the grated rind of the lemon, one cup- 
 ful of sugar and the butter thoroughly, and bake for half 
 an hour. Beat the whites of the eggs stilf with a teacup- 
 fiil of sugar, and the juice of the lemon. Spread a layer 
 of jelly or preserves over the pudding, then the whites 
 of the eggs, and return to the oven until slightly brown. 
 
 GRAHAM PUDDIN^G. 
 
 Two cupfuls of graham flour, one cupful each of 
 molasses, milk and raisins, two eggs, one teaspoonful 
 each of soda, cloves and cinnamon ; a little nutmeg. 
 Steam three hours. 
 
 APPLE TARTS. 
 
 stew eight tart apples as if for sauce; sweeten, and add 
 cinnamon and a tablespoonful of butter while hot ; when 
 cold, add half a teacupful of bread crumbs and the yolks 
 of four eggs, well beaten, with a cupful of sweet milk. 
 Bake with under crust ; when done, beat the whites of 
 the eggs and four large spoonfuls of white sugar, and 
 flavoring extract to suit the taste. Beat stiff,, pour over 
 the tarts, set them in the oven until of a light brown. 
 
 HURRY-SCURRY PUDDIKG. 
 
 Cut a stale French roll in slices rather more than half 
 an inch thick, and soak in milk flavored with vanilla, or 
 any essence that may be liked. Place the slices on a 
 strainer, and then fry a bright golden-brown color. 
 Arrange neatly in a dish, and pour over all some jam 
 sauce ; or the slices can be served with powdered sugar 
 instead of sauce. Any pieces of light bread can be used. 
 
6(j THE MODEL COOK. 
 
 MIJS^UTE PUDDIKG. 
 
 One pint of milk, five tablespoonfuls of flour, five 
 eggs. Beat tlie yolks of the eggs, and add to the flour 
 and milk ; then stir in the well-beaten whites very 
 lightly. Bake in a quick oven. Eat with dip of milk, 
 sweetened, thickened and flavored to taste. 
 
 GREEiT CORI^ PUDDING. 
 
 One dozen ears of green corn, grated ; one egg, well 
 beaten ; one pint of rich milk, one tablespoonful of 
 sugar, a lump of butter the size of a walnut, salt and 
 pepper. Pour into a dish, and bake half an hour. Send 
 hot to the table. To be eaten as a vegetable. 
 
 PLUM PUDDING, CHEAP. 
 
 One cup of suet, one cup of raisins, one cup of cur- 
 rants, one cuj) of sweet milk, half a cup of molasses, 
 three and a half cups of flour, one egg, one teaspoonful 
 of soda, a little salt. Boil three hours. 
 
 PLUM PUDDIKG, ENGLISH. 
 
 One pound each of currants and stoned raisins, dredged 
 with flour, a quarter of a pound of beef suet, chopped 
 fine, one pound of bread crumbs, a quarter of a j^ound of 
 citron, eight eggs, half a pint of milk, one gill of sweet 
 cider, one large coffeecup of sugar, one teaspoonful of 
 of salt, mace and nutmeg to suit the taste. Beat the 
 whites of the eggs to a stiff frotii and add last. Boil seven 
 hours in a bag, turn it several times while cooking. To 
 be eaten with a rich sauce. 
 
 PLUM PUDDING, CHRISTMAS. 
 
 One quart of milk, six eggs, three-quarters of a pound 
 of suet, one pound and a quarter each of raisins (stoned) 
 and currants, a quarter of a pound of citron, one nut- 
 meg, allspice, cloves, cinnamon and salt to taste, two 
 tablespoonfuls of molasses, a wineglass of sweet cider, 
 
PUDDIKGS. 67 
 
 ilour sufficient to make a thick batter. Boil in a clotli 
 from eight to ten hours, leaving room to swell. 
 
 BATTER PUDDIN^G. 
 
 Four eggs, three half pints of milk, half a cupful each 
 of seedless raisins and currants, tAVO teaspoonfuls of 
 Rumford yeast powder, mixed in the flour, one pound 
 and a quarter of flour. Beat the eggs light, add the 
 flour and milk gradually, stir in the fruit ; a little salt ; 
 boil two hours. When fruit is in season, instead of 
 raisins and currants, add one quart of raspberries or 
 other fruit. Eat with sauce. 
 
 ENGLISH EGGLESS PUDDII^^G. 
 
 One pound of carrots, boiled and grated, one pound of 
 suet, chopped fine, one pound each of raisins and cur- 
 rants, one pound of flour, two ounces of citron, two tea- 
 cupfuls of molasses, one grated nutmeg. To be steamed 
 or boiled three hours. 
 
 SUET PUDDIITG QUICKLY MADE. 
 
 Three eggs, six ounces of suet, one pound of flour, 
 one-third of a pound each of raisins and currants, one 
 ounce of candied lemon-peel or citron, two ounces of 
 sugar, half a teaspoonful of ground allspice. Make a 
 stiff batter with water. Place in a steamer, or boil one 
 hour and a half. 
 
 FIG PUDDIIs^G. 
 
 Half a pound of figs, one full cup of breaa crumbs, 
 one cup of brown sugar, one cup of suet, half a cup of 
 milk, half teaspoonful of soda, two tablespoonfuls of 
 sweet cider, two eggs, a little nutmeg. To be steamed in 
 a mould. 
 
 CHARLOTTE PUDDING. 
 
 Remove the crust from a loaf of bread, dip the slices 
 in milk and spread with butter. Pare and cut apples 
 
68 THE MODEL COOK. 
 
 very thin. Lay the bread in a buttered dish, spread 
 over it the apples, sweeten and flavor with the juice and 
 grated rind of a lemon. Bake until the apples are 
 tender. 
 
 HUCKLEBERRY PUDDING. 
 
 Cover the bottom of a pudding dish with slices of but- 
 tered bread. Cover the bread with a generous supply of 
 huckleberries, and sugar them, then add more slices of 
 bread, more berries and sugar, having the last layer 
 bread. Finally add a cupful of water ; cover the dish 
 with a plate, and bake for one hour. Eat with sauce. 
 
 PEACH PUDDIN^G. 
 
 Cut up the peaches, remove skins and stones, lay in a 
 pudding dish, sprinkle over them lialf a cup of sugar ; 
 make a boiled custard of one pint of milk, the yolks of 
 two eggs, half a cup of sugar, two tablespoonfuls of 
 corn starch ; scald the milk before pouring in this mix- 
 ture ; salt. Pour this over the peaches ; beat the whites 
 of the two eggs, with a tablespoonf ul of pulverized sugar; 
 pour this over the pudding, and brown in a hot oven. 
 Canned peaches may be used if desired, and oranges can 
 be treated same way. 
 
 APPLE DUMPLIN"GS. — XO. I. 
 
 Eub together a quarter of a pound of butter, a pound 
 of flour and a little salt. Core, pare and slice one dozen 
 apples. Have ready a dozen small cloths well floured, 
 on each of which lay paste enough for one dumpling, and 
 sufficient apples. Take the four corners and tie a string 
 around them close to the dumpling. To insure their 
 being light, just before putting them into the boiling 
 water, throw in a cupful of cold water, which will stop 
 the boiling long enough to give them a chance to rise. 
 
 APPLE DUMPLINGS. — NO. II. 
 
 Take tart, mellow apples, pare, remove the core, and 
 fill the place with sugar ; then take one quart of flour, 
 
PUDDINGS. 69 
 
 two or three teaspoonfuls of baking powder, and half 
 a tablespoonf ul of shortening ; mix with sweet milk 
 or water — mix as soft as possible — and roll it out ; cut in 
 squares of suflBcient size to hold the apples ; set on a 
 plate and place in the steamer. 
 
 A DELICATE PUDDING. 
 
 Three tablespoon fuls of corn starch mixed in a little 
 cold water. Have one pint of water boiling on the stove ; 
 into this stir the corn starch and the well-beaten whites 
 of three eggs ; let it boil up once ; pour it into an 
 earthen pudding dish which will hold three pints ; steam 
 the pudding for ten minutes. For the sauce use the 
 yolks of the three eggs, one cupful of sweet milk, and a 
 small piece of butter ; boil for a few minutes ; when 
 cool, flavor with lemon or vanilla. The pudding is to be 
 eaten cold also. 
 
 PRUNE PUDDING. 
 
 Heat a little more than a pint of sweet milk to the 
 boiling point, then stir in gradually a little cold milk in 
 which you have rubbed smooth a heaping tablespoonful 
 of corn starch ; add sugar to suit the taste ; three well- 
 beaten eggs, about a teaspoonful of butter, and a little 
 grated nutmeg. Let this come to a boil, then pour it 
 into a buttered pudding dish, first adding a cupful of 
 stewed prunes, with the stones taken out. Bake for fif- 
 teen or twenty minutes, according to the state of the 
 oven. Serve with or without sauce. A little cream im- 
 proves it if poured over it when placed in saucers. 
 
 COTTAGE PUDDING. 
 
 One cupful of sugar, one tablespoonful of butter ; 
 two eggs ; one cupful of sweet milk ; three cupfuls of 
 flour, or enough to make a tolerably stiff batter ; half 
 a teaspoonful of soda ; one teaspoonfnl of cream tartar, 
 sifted with the flour ; ®ne teaspoonful of salt ; rub the 
 
70 THE MODEL COOK. 
 
 butter and sugar together, beat in the yolks of the 
 eggs, then the milk and soda, the salt and beaten whites, 
 alternately witli flour ; bake in buttered mould and eat 
 with liquid sauce. 
 
 KHUBARB PUDDIInTG. 
 
 To one quart of buttermilk add one egg, one large tea- 
 spoonful of soda, and flour enough to make a thick bat- 
 ter. Have ready half a dozen stalks of rhubarb, cut up 
 fine ; stir it in the batter. Tie it tightly in a bag, drop 
 it into a kettle of boiling water, and let it boil an hour. 
 Serve with cream and sugar. 
 
 MERINGUE 'PUDDII^G. 
 
 One pint of milk, four tablespoonfuls of powdered 
 crackers ; three eggs ; a small piece of butter ; a little 
 salt. Separate the whites and the yolks of the eggs ; 
 beat the whites to a stiff froth ; add a teacupful of sugar ; 
 flavor wdth vaiiilla, and spread over the pudding when 
 cool ; set in the oven to brown slightly. 
 
 SPONGE PUDDING. 
 
 Half a cup of sugar ; half a cup of butter ; one cup of 
 flour, one cup of milk (exactly); six eggs beaten separately. 
 Mix the flour smooth with a little of the milk. Boil the 
 rest of the milk and stir the mixed flour into it, and 
 pour it over the butter and sugar (well beaten), and set 
 to cool an hour. Before rising, add the yolks of the six 
 eggs, and the whites beaten stiff. Put the dish in a pan 
 of hot water, and bake an hour. Eat hot w^ith sauce. 
 
 E[CE PUDDING. 
 
 Two quarts of milk ; a small teacupful of rice ; three 
 tablespoonfuls of sugar, a piece of butter the size of an 
 egg; a little salt ; a little grated nutmeg on the top. 
 Bake in a slow oven, stirring it every twenty minutes, for 
 two hours, after which let it come to a pretty brown. 
 
PUDDINGS. 71 
 
 This is good cither warm or cold. Give it time to lose 
 some of its heat before serving. 
 
 ORAKGE PUDDING. 
 
 Five oranges ; one pint of milk ; one large cupful of 
 cugar ; three eggs ; one tablespoonful of corn starch. 
 Peel the oranges, which must be sweet and juicy, and 
 cut them into thin slices, taking out all the seeds. Pour 
 the wiiite sugar over them. Let the milk get boiling hot 
 by setting it in boiling water, then add the yolks of the 
 eggs, well beaten, and the corn starch, made smooth with 
 a little cold milk. Stir all the time, and as soon as it 
 thickens pour it over the fruit. Beat the whites of the 
 eggs to a stiff froth with a teaspoonful of sugar, and 
 sj^read over the top of the pudding, setting it in the oven 
 for about five minutes. 
 
 LEMON PUDJ)IN^. 
 
 Two lemons ; one quart of milk ; a cupful and a half 
 of sugar ; two tablespoonfuls of pounded crackers ; three 
 eggs ; half a cupful of melted butter. Mix the grated 
 rind and juice of the lemons with the sugar. Beat the 
 eggs thoroughly and stir into the juice and sugar. Mix 
 the cracker with the milk, tlien beat all together, and 
 turn into a dish lined with puff -paste. Bake twenty or 
 thirty minutes. To be eaten cold. 
 
 ECONOMICAL PUDDING. 
 
 Two tablespoonfuls of rice ; one saltspoonful of salt ; 
 two ounces of butter ; four tablespoonfuls of tapioca ; 
 one and a half pint of milk ; two eggs ; sugar and nut- 
 meg to taste. Boil the rice in a small saucepan with 
 as much water as it will absorb. When boiled enough, 
 add the salt. Then set it by the fire until the rice is 
 quite soft and dry. Toss it up in a dish ; add two ounces 
 of butter ; four tablespoonfuls of tapioca, previously 
 soaked, and the other ingredients. Stir all together and 
 bake one hour. 
 
72 THE MODEL COOK. 
 
 SNOWDOiq" PUDDING. 
 
 One-half pound eacli of beef suet, bread crumbs, 
 raisins and sugar, two tablespoonfuls of orange marma- 
 lade ; three eggs. Shred the suet very fine. Beat the 
 eggs thoroughly, mix all together and boil three hours. 
 Eat with sauce. 
 
 TAPIOCA PUDDIJ^G. 
 
 Eight tablespoonfuls of tapioca, fiye eggs, one quart 
 of milk ; spice and sugar to taste ; two tablespoonfuls of 
 melted butter, juice of one lemon. Soak the tapioca un- 
 til soft, in the warmed milk, then add the butter, the 
 eggs, w^ell beaten, and other ingredients. Bake in a 
 buttered dish. 
 
 EICE CUP PUDDIJ^GS. 
 
 One teacupful of rice, two ounces of butter, one 
 quart of milk, three eggs, one pint of cream ; sugar 
 and nutmeg to taste. Pick and wash the rice, boil it in 
 the milk until very thick and dry ; add the cream and 
 the butter while hot. When it is sufficiently cool add 
 the eggs, well beaten, and sugar, about three tablespoon- 
 fuls. Butter the cups, pour in the mixture, and bake in 
 a moderate oven. Grate nutmeg over the top and serve 
 with cream. 
 
 PEACH BAKED PUDDII^G. 
 
 Line a deep pudding dish with thin slices of baker's 
 bread. Fill up the dish with ripe peaches or canned 
 fruit, cut in pieces and sugared. Cover the top with thin 
 slices of bread, buttered and dipped in the yolk of an 
 egg, well beaten. Bake and serve with milk or cream. 
 
 farmer's apple puddin^g. 
 
 stew some apples tender — if juicy, with very little 
 water ; add to one pound of the apple, whilst hot, a 
 quarter of a pound of butter, and sugar to the taste. Beat 
 
PUDDINGS. 73 
 
 four eggs, and stir in when the apple is cold. Butter 
 the bottom and sides of a dee]) pudding dish, coyer with 
 bread crumbs, add the mixture, and strew bread crumbs 
 thickly over the top. Set it in a tolerably hot oven, and 
 when baked sift sugar over the top. 
 
 BKEAD AND BUTTER PUDDING. 
 
 Spread butter on some thin slices of bread. As they 
 are ready, lay them in a dish, and between the slices 
 strew some currants, with a very little chopped lemon 
 or orange peel ; have a quart of milk ready, with four 
 eggs beaten in it ; pour it gently over the bread ; let it 
 stand for an hour, and then bake. 
 
 SMALL FRUIT PUDDINGS. 
 
 Make a batter as if for waffles ; to one pint of milk 
 allow two eggs, and enough flour to thicken ; one tea- 
 spoonful of baking powder should be stirred into the 
 flour. Fill a sufficient number of custard cups with this 
 and fruit in layers. Then set the cups in the steamer, 
 and let the water boil underneath it for a full hour. If 
 there is no steamer at hand, set the cups in a large pan 
 of hot water in the oven. Serve while hot, with sugar 
 and cream. Any jam is nice for this, as are raw apples 
 chopped fine. 
 
 CREAM PUFFS. 
 
 Half a cupful of butter, one cupful of hot water, one 
 cupful of flour, three eggs. Melt the butter in the hot 
 water, and while boiling beat in the flour, then take off 
 the stove and cool. AVhen cool stir in three eggs, one at 
 a time, without beating ; drop on tins quickly, and bake 
 about twenty-five minutes in a moderate oven. When 
 the puffs are baked, open the side of each, and fill with 
 the following custard : Half a pint of milk, three table- 
 spoonfuls of sugar, one egg, two large tablespoonfuls of 
 flour, lemon or other flavoring. Make same as boiled 
 custard. 
 
74 THE MODEL COOK. 
 
 PARADISE PUDDING. 
 
 Three apples, three ounces of currants, one-quarter 
 pound of bread crumbs, half the rind of a lemon, three 
 eggs, two tablespoonfuls of cider, three ounces of sugar, 
 salt, nutmeg. Pare, core, and mince the apples into 
 small pieces. Mix them with the bread crumbs, the eggs 
 well beaten, the sugar, currants, lemon rind, and cider, 
 with salt and grated nutmeg to taste. Pour the pudding 
 into a buttered mould, tie down with a cloth and boil 
 for two hours, or cover the pudding dish with an inverted 
 plate and steam in an oven an hour, perhaps a little 
 more. Serve hot with sweet sauce. 
 
 GREEN CORN PUDDING. 
 
 Twelve ears of corn, one tablespoonf ul sugar, one quart 
 of milk, one tablespoonful flour, two eggs, two teaspoon- 
 fuls of salt. Grate the corn. Beat the eggs thoroughly. 
 Mix the flour w^ell with a little of the milk ; then mix 
 it all together and bake four hours. Eat with sugar 
 and butter, or with pudding sauce. 
 
 Annie's apple tapioca. 
 
 One coffee cup of tapioca, rind of one lemon, nine 
 apples, one-half teaspoonf ul of salt, one-half cup of sugar. 
 Soak the tapioca one hour in a quart of cold water ; add 
 the salt ; core the apples and with them cover a pudding 
 dish. Skim the tapioca, and add the sugar. Grate the 
 rind of the lemon over the apples, and then pour the 
 tapioca over them. Bake until the apples are soft, and 
 then cover with a meringue. Eat Avich pudding sauce 
 or with sugar and cream. 
 
 SAGO PUDDING. 
 
 Four tablespoonfuls of sago, one jiint and a half of milk, 
 four eggs, three tablespoonfuls of sugar, grated lemon 
 peel, cinnamon, nutmeg. Boil the sago in the milk, 
 
SAUCES FOR PUDDINGS. 75 
 
 and when cool add the eggs, thoroughly beaten with the 
 sugar, add the other ingredients, and bake slowly. 
 
 JEN^NY LIND'S PUDDIKG. 
 
 Grate half a loaf of bread. Butter the pudding dish 
 and place in it a layer of crumbs, then a layer of apples 
 cut into small pieces, and covered witli sugar ; then a 
 layer of bread crumbs, alternately, until the dish is full. 
 Scatter a few bits of butter on top, 'and bake. 
 
 SAUCES FOR PUDDINGS. 
 
 BKOWi^ PUDDIKG SAUCE. 
 
 One cupful of sugar, half a cupful of butter, the 
 yolk of one egg and the whites of two eggs. Stir the 
 sugar, butter and yolk to a cream ; add the whites and a 
 little nutmeg. 
 
 SAUCE FOR BOILED RICE. 
 
 One cup of sugar, the yolks of three eggs, one teacup- 
 ful of sweet cream, the juice and grated rind of two 
 lemons. 
 
 HARD SAUCE. 
 
 Two tablespoonfuls of butter, ten tablespoonfuls of 
 sugar. Eub thoroughly together ; mould in form iu a 
 small dish and grate nutmeg over the top. 
 
 HOT SAUCE. 
 
 Six tablespoonfuls of sugar, two of butter, and one 
 egg ; beat the butter, sugar and the yolk of the egg 
 together, then add the white beaten to a froth ; lastly 
 stir in a teacupf ul of boiling water and a teaspoonful of 
 the extract of vanilla. 
 
 PLAIN^ PUDDIKG SAUCE. 
 
 Half a cupful of butter, one cupful of white sugar ; 
 beat together very light ; flavor to taste. Fifteen minutes 
 
76 THE MODEL COOK. 
 
 before serving, set the bowl on a pan of hot water on the 
 range, and stir until hot. It will raise in a white foam 
 to the top of the bowl. 
 
 WHIPPED CREAM SAUCE. 
 
 Whip the cream ten minutes, then .sweeten to the taste 
 and add a little salt. 
 
 LEMOI^ SAUCE. 
 
 One cupful of sugar, half a cu23ful of butter, half of a 
 large tablespoonful of flour, one pint of boiling water, 
 one sliced lemon. 
 
 LIGHT DESSERTS. 
 
 ORANGE CUSTARD. 
 
 Cut half a dozen oranges into small pieces, and remove 
 the seeds. Then pour over them a boiled custard made 
 as follows : Set over the fire one quart of milk, sweetened, 
 and let it come to a boil. Then remove from tlie fire 
 and add a spoonful at a time of the yolks of three eggs, 
 well beaten. Eeturn to the fire until thickened to the 
 consistency of cream. Flavor with vanilla and pour over 
 the oranges in a glass dish. Beat the wiiites of the eggs 
 stiff with powdered sugar, flavor slightly and drop with a 
 spoon into a pan of boiling water. These spoonfuls will 
 soon cook and become firm. Remove them, cool a 
 moment, and then pile them on the custard and oranges. 
 
 ORANGE CREAM. 
 
 Make a custard with the yolks of eight eggs, four 
 ounces of powdered sugar and the thin rind of two 
 oranges. Stir it in a saucepan until it thickens. Dissolve 
 one ounce of gelatine in a little warm water and add to 
 it the juice of one orange. Add this to the custard, 
 strain it into a mould and place it on the ice to set. 
 
LIGHT DESSEKTS. 77 
 
 BLACKBEERY FLUMMERY. 
 
 Stew three pints of berries with one of sugar. To a 
 teacupful of ground rice, arrowroot, or corn starch, add 
 enough water to soften it. When the berries have stewed 
 about fifteen minutes, stir in the rice, and continue stir- 
 ring until thick. Eat cold with sweetened cream. 
 
 PIKEAPPLE SHERBET. 
 
 To one can of pineapple allow a pint of sugar and one 
 heaping tablespoonful of gelatine ; chop the pineapple 
 very fine, add the juice from the can, and the sugar. 
 Soak the gelatine for an hour or more, until soft, in cold 
 water ; then add half a cupful of boiling water ; stir this 
 in with the pineapple. Let it stand until cold. 
 
 LEMO]S" SPONGE. 
 
 Soak one ounce of gelatine in one pint of cold water 
 for five minutes, then dissolve it by heating over the fire. 
 Add the rind of two lemons, three-quarters of a pound 
 of lump sugar, and the juice of three lemons ; boil all 
 together two minutes, steam it, and let it remain until 
 nearly cold, then add the whites of two eggs, well beaten, 
 and whisk it well ten minutes ; put it lightly into a glass 
 dish. 
 
 CUSTARDS — BAKED. 
 
 One quart of milk, three tablespoonfuls of sugar, four 
 eggs ; nutmeg. Beat the eggs to a froth, add the sugar, 
 and then mix thoroughly with the milk ; flavor with 
 vanilla. Pour the custard into cups, grate nutmeg over 
 each, and then place them in a dripping-pan in which is 
 half an inch of water, and bake in a good oven. 
 
 APPLE OMELET. 
 
 Six large apples, two ounces of butter, four ounces of 
 sugar, three eggs, two tablespoonfuls of cream. Boil, 
 mash and strain the apples, stir in the butter and sugar, 
 
78 THE MODEL COOK. 
 
 working until entirely smooth and cold ; add the eggs, 
 beaten as light as possible, with the cream, and whip all 
 well together. Warm a baking dish, butter the sides and 
 bottom, and sprinkle with bread crumbs ; pour in the 
 omelet, bake in a moderate oven, sprinkle with powdered 
 sugar and serve immediately. 
 
 APPLE SJs'OW. 
 
 Pare and core tart. Juicy apples ; stew with just enough 
 water to keep from burning ; sweeten with white sugar, 
 and beat until perfectly free from lumps ; when cold, add 
 the Juice of half a lemon, and, for a dish large enough 
 for eight or ten persons, the whites of two eggs ; beat the 
 mixture until it is stiff enough to stand alone, and is as 
 ^' white as snow," and you will have a delicious and ele- 
 gant dessert ; eat with whipped cream. 
 
 CALEDOKIAN" CREAM. 
 
 Take two tablespoonfuls of raspberry jam, two of black 
 currant jelly, and the whites of four eggs. Beat altogether 
 for half an hour. A little powdered sugar may be added 
 if desired, and there will be a delicious dish known as 
 Caledonian cream. 
 
 APPLE MERIKGUE. 
 
 Beat the- yolks of three eggs well, and then beat with 
 them a dish of apple sauce. Beat the Avhites of the eggs 
 to a stiff froth, with two cups of sugar ; spread it over 
 the apple sauce and set it in the oven for ten minutes. 
 Peaches can be done in the same way, without the yolks 
 of the eggs. 
 
 PUFFS FOR DICKER. 
 
 Two cups of flour, four eggs, two cups of milk, a pint of 
 peaches, one cupful of sugar, one-half a cupful of butter. 
 Beat the eggs thoroughly ; add the flour and milk by 
 degrees. Fill custard cups about half full, and bake in a 
 hot oven about ten minutes. Beat the peaches thoroughly 
 
LIGHT DESSERTS. 79 
 
 with tlie butter and sugar, and use for a sauce to eat 
 with the pufl's, which must be served directly from the 
 oven. 
 
 CREME A LA VALOIS. 
 
 Four sponge-cakes (small), three-quarters of a pint 
 of cream, Juice of half a lemon, one-quarter of a glass 
 of pineapple juice (or substitute), one ounce and a 
 quarter of isinglass, jam, sugar to taste. Cut the cakes 
 into thin slices, place two together with jam or currant 
 jelly between them, and pour over them a small quantity 
 of pineapple juice. Sweeten and flavgr the cream with 
 the lemon-juice, add the isinglass, which should be dis- 
 solved in a little water, and beat up the cream well. 
 Place a little in a mould, oiled with sweet oil, arrange 
 the pieces of cake in the cream and fill the mould with 
 the remainder ; let it cool and then turn out on a dish. 
 By oiling the mould the cream will have a much smoother 
 appearance, and will turn out more easily than when 
 the mould is dipped in cold water. 
 
 PEACH CHARLOTTE. 
 
 Line the bottom and sides of a dish with slices of fresh 
 sponge-cake. Pare some ripe peaches, cut them in halves, 
 sprinkle sugar on them, and fill up the dish. Then whisk 
 a pint of sweetened cream ; as the froth rises, take it off 
 until all is done. Pile the cream on the top of the 
 peaches and serve. 
 
 WHIPS. 
 
 Whites of three eggs, sugar to the taste, one pint of 
 milk or cream. Stir the whites of the eggs (without 
 beating them) into the milk. Add the sugar and whisk 
 it to a froth, which must be taken off and put in glasses 
 as it rises. Flavor with lemon or vanilla. 
 
 AN EXCELLENT TRIFLE. 
 
 Lay macaroons in the bottom of a pudding dish and 
 cover with rich, cold-boiled custard. It must stand two 
 
80 THE MODEL COOK. 
 
 or three inches deep. On that, place a layer of raspberry 
 jam or currant jelly, and cover the whole very high with 
 whipped cream, made the day before of rich cream, the 
 whites of two well-beaten eggs, sugar and lemon-juice. 
 If made the day before it is used, it has quite a different 
 taste ; is solid and far better. 
 
 FLOATING ISLAND. 
 
 One quart of milk, sweetened ; four eggs, one tea- 
 spoonful of extract of vanilla. Let the milk come to a 
 boil, remove from the fire and add, a spoonful at a time, 
 the yolks of the eggs, well beaten. When thick to the 
 consistency of cream, flavor and pour into a glass dish. 
 Have on the fire a shallow pan of hot water. Beat the 
 whites of the eggs stiff, with two or three tablespoonfuls 
 of powdered sugar, flavor slightly, and drop with a spoon 
 into the pan of boiling water. Let each spoonful, after 
 it is cooked, cool a moment, and then pile it on the soft 
 custard in a glass dish. 
 
 CHOCOLATE BLANC MANGE. 
 
 One-half ounce of Cooper's gelatine, one quart of milk 
 (scant), three-quarters of a cup of sugar, three eggs, 
 four tablespoonfuls of grated chocolate, one teaspoonful 
 and a half of extract of vanilla, one pint of whipped 
 cream. Soak the gelatine, in a little cold water, one hour. 
 Heat the milk to boiling, add the gelatine, stir until dis- 
 solved, then add the sugar and well-beaten yolks of eggs ; 
 stir in the chocolate until wholly dissolved and smooth. 
 Remove from the fire ; turn into a bowl and whip in 
 lightly and briskly the beaten whites and vanilla. Pour 
 into moulds wet with cold water. 
 
 SNOW PUDDING. 
 
 Half a box of Cox's gelatine, dissolved in one pint 
 of boiling water. When almost cold, add one cup of 
 sugar, juice of one lemon, one-half teaspoonful of lemon 
 
LIGHT DESSERTS. 81 
 
 extract Strain ; add the whites of three beaten eggs. 
 Beat all thoroughly together and pour it into a mould as 
 it begins to thicken. Serve cold, with boiled custard 
 made of the yolks of the eggs, half a teaspoonful corn 
 starch, stirred into a pint of boiling milk, sweetened to 
 taste ; flavor with vanilla. 
 
 TAPIOCA CREAM. 
 
 After soaking three heaping tablespoonfuls of tajnoca 
 for an hour in water, boil it in a quart of milk, in a 
 farina kettle, or in a tin pail set in a pot of boiling Avater. 
 When the tapioca is cooked soft, stir in the yolks of four 
 eggs, well beaten, with a cup of white sugar. Add a 
 little salt, and keep stirring the tapioca for a few minutes. 
 Have two of the whites ready to stir into the tapioca as 
 soon as it is done. Flavor with vanilla, and pour into a 
 pudding dish. Beat the other two whites to a stiff froth 
 on a plate, and set the plate over a kettle of hot water. 
 Let it stand a minute until it hardens ; then cover the 
 top of the pudding with it. To be eaten cold. 
 
 RICE SNOW CREAM. 
 
 Boil in a saucepan four ounces of ground rice, two 
 ounces of butter, one quart of milk, for tAventy minutes, 
 or until the mixture is smooth. Flavor to taste. Pour 
 into a buttered mould, and serve cold with sauce, or cream 
 and sugar. 
 
 CREAM PUFFS. 
 
 One pint of water, one cup of butter, two cups flour, 
 six eggs. Boil the water and butter together, then stir 
 in the flour and set away to cool. AVhen cool stir in the 
 eggs, well beaten, and drop into pans, not too close to- 
 gether. Spread over them the white of one egg. When 
 baked, open them on the side and fill Avith the following 
 mixture : One egg, one cup of sugar, one tablespoonful 
 of flour, one pint of boiling milk. Let all come to a 
 boil, and cool before putting into the puffs. 
 
82 THE MODEL COOK. 
 
 GELATIKE JELLY. 
 
 One box gelatine, one quart boiling water, two lemons. 
 Soak the gelatine in a little cold water until soft. Add 
 the boiling water, boiling five minutes, stirring con- 
 stantly, also the juice of the lemon and a little of the 
 grated rind. Strain until clear and pour into moulds. 
 
 SPANISH CKEAM. 
 
 One-half box of gelatine, one quart of milk, four eggs, 
 one cup and a half of sugar, lemon extract. Soak the 
 gelatine in milk, after it is soft, set on the fire to boil. 
 Beat the yolks of the eggs with one cup of sugar, beat 
 light and stir into the boiling milk ; remove from the 
 fire while adding this. Stir well and return*-to the fire 
 and cook until it thickens a little. Set away to cool. 
 Beat the whites of the eggs, with the half cup of 
 sugar, light and stiff, and add to the custard when cool ; 
 beat all well together ; add the lemon to flavor. Put in 
 moulds and serve with cream. 
 
 CHOCOLATE CEEAM. 
 
 Four eggs, one-quarter pound of chocolate, one cup of 
 sugar, one-half pint of hot water, one pint and one-iialf 
 of cream. Beat the whites and yolks of the eggs sep- 
 arately, add the sugar to the yolks, then stir in the 
 whites. Dissolve the cliocolate in the hot water, and 
 strain it ; add the cream, let it boil once and pour it over 
 the eggs, stirring all the time. Then put all into a 
 pitcher, or small pail, setting that in boiling water, 
 and stir until it thickens. To be served in glasses or 
 custard cups and eaten cold. 
 
 VANILLA CREAM. 
 
 Three eggs, one-half pint of cream, one-half ounce 
 of Cox's gelatine, one-half pint of milk, one tablespoon- 
 ful of powdered sugar, one-half teaspoonful of essence of 
 vanilla. Beat thoroughly the yolks of three eggs, and 
 
LIGHT DESSERTS. 83 
 
 the white of one. Stir in the milk, and boil until it 
 thickens. Then stand it aside to cool. Soak the gela- 
 tine in half a gill of cold water ; then set it over the 
 fire and stir until quite melted ; strain it and pour it into 
 the custard. Whip the cream to a froth, add the sugar 
 and vanilla. When the custard is sufficiently cooled, 
 stir it lightly into the whipped cream and pour the whole 
 into a mould. 
 
 STRAWBERRY CREAM. 
 
 One pint of strawberries, two and one-half ounces of 
 white sugar, one-half ounce of gelatine, one-half gill cold 
 water, one-half pint of cream ; juice of one lemon. 
 Sprinkle half an ounce of the sugar over the straw- 
 berries, and pass them through a sieve. Soak the gela- 
 tine in the cold water, then set over the fire and stir until 
 dissolved. Add the remainder of the sugar and lemon 
 juice. Pass all this through a strainer, stir into the 
 strawberries and mix well. Whip the cream to a stiff 
 froth, add that, stir lightly and pour all into a mould. 
 
 calves' foot blakc makge. 
 
 Boil four feet in five quarts of water, without any salt. 
 When the liquor is reduced to one quart, strain it and 
 mix with one quart of milk, and add several sticks of 
 cinnamon or a vanilla bean. Boil the whole ten minutes, 
 and sweeten it to taste with white sugar ; strain it and 
 fill your mould with it. 
 
 currant, raspberry, or strawberry whisk. 
 
 To three gills of the juice of the fruit add ten ounces 
 of crushed sugar, the juice of a lemon, and one pint and 
 one-half of cream. AVhisk it until quite thick, and serve 
 it in jelly glasses. 
 
 LEMOl^ CREAM. 
 
 Beat one pint of thick, sweet cream until it is very 
 light ; then add the grated rind of one large lemon. 
 
84 THE MODEL COOK. 
 
 the juice of two, and one-half pound of pulverized sugar. 
 Serve this in wineglasses, or in small china cups. 
 
 AN ORN^AMENTAL DISH. 
 
 Pare and core, without splitting, some small-sized 
 apples, and boil them very gently with one lemon for 
 every six apples. Make a syrup of half a pound of white 
 sugar for each pound of apples. Boil the apples un- 
 broken and the lemons sliced in the syrup, very gently 
 until the apples look clear. Then take them up care- 
 fully, so as not to break them, and add to the syrup an 
 ounce or more of gelatine, previously soaked ten or fifteen 
 minutes in a little cold water and let it boil up. Strain 
 the syrup and pour it over the apples after laying a slice 
 of lemon on each one. 
 
 PEACH CREAM. 
 
 Cover with cold water half an ounce of Cox's gelatine, 
 and let it stand ten or fifteen minutes. Then add a pint 
 of cream and boil it. Have ready some canned peaches 
 in a dish, and as the cream cools pour it over them. 
 
 RICE PEARS. 
 
 Boil a small cupful of rice in milk, mix two well-beaten 
 eggs with it, and sweeten, flavoring it with orange or 
 other jelly. Let it be quite thick, then make it uj:) into 
 the form of pears ; dip them in a little batter made of 
 egg and flour, sprinkle sifted sugar on them and set them 
 in the oven until of a good brown. Stick a bit of citron in 
 each for a stem, and serve with custard. 
 
 CHARLOTTE RUSSE. 
 
 One pint and one-fourth of milk; one pint of cream ; 
 one-half ounce of gelatine; slices of sponge cake or lady 
 fingers ; four eggs ; vanilla. Set on the fire one pint of 
 milk, and as it comes to a boil stir it into the well-beaten 
 eggs ; flavor, sweeten, and set it away to cool. Soak the 
 
CA.KE. 85 
 
 gelatine in a gill of the cold milk, and then let it become 
 warm, and when dissolved pour it into the cream and 
 whip it thoroughly. When the custard is cold stir it into 
 the cream. Transfer to a mould lined with the cake, 
 and set it on ice. 
 
 OMELETTE SOUFFLE. 
 
 One cup of flour ; one pint of milk ; one spoonful of 
 sugar ; a small piece of butter ; five eggs. Scald the 
 milk, butter, and flour together. After the batter is 
 cold, stir in the yolks of the eggs. Just before baking, 
 mix in the whites very gently. Bake in a quick oven. 
 Eat with sauce. 
 
 CAKE. 
 
 RULES FOE MAKING CAKE. 
 
 Have the ingredients all measured or weighed, and pre- 
 pared, and the tins buttered before mixing the materials. 
 Sift the cream of tartar, or baking powder with, and 
 thoroughly mix it into the flour ; dissolve the soda in the 
 milk, or, if no milk is used, in a little warm (never hot) 
 water ; roll the sugar if lumpy ; beat the butter and 
 sugar to a cream ; beat the yolks and whites of the eggs 
 separately. When fruit is used, it must always be added 
 the last thing, and dredged with flour to prevent its fall- 
 ing to the bottom. Cake, to be light, should be baked 
 slowly at first, until the batter is evenly heated all 
 through. Cake is very much more delicate if made with 
 pulverized sugar than when made with the coarser granu- 
 lated sugar. Eggs will beat lighter and quicker if they 
 are placed in a basin of cold water for half an hour 
 bofore using. 
 
 ICE CREAM CAKE. 
 
 Two cupfuls of sugar, one cupful of butter, three cup- 
 fuls of flour, one-half cupful of milk, and whites of 
 
86 THE MODEL COOK. 
 
 eight eggs, one teaspoonful of cream tartar, one-half 
 teaspoonful of soda, or in their place three teaspoonfuls 
 of baking powder. Bake in thin cakes. 
 
 Icing. — Two and a half cnps of powdered sugar, 
 enough water to moisten, and boil. Beat the whites of 
 three eggs to a stiff froth, and when the sp-up is clear, 
 pour it over the whites and stir very fast. Add half 
 a teaspoonful of citric acid and flavor with vanilla. 
 
 WATEEMELOK CAKE. 
 
 One cupful and a half of sugar, half a cupful of but- 
 ter, half a cupful of sour milk, two cupfuls of flour, 
 whites of four eggs, half a teaspoonful of soda. Spread 
 a thick layer of this cake in the bottom of the pan. 
 Then take the same quantity of all the ingredients, 
 using pink sugar instead of white, and the yolks of the 
 eggs. Flavor with rose-water ; add seedless raisins, and 
 use for the middle of the cake. Then cpver with another 
 layer of first mixture. 
 
 IDA CAKE. 
 
 Six eggs, two teacupfuls of sugar, tw^o teacupfuls of 
 flour, one tablespoonful of melted butter, two teaspoon- 
 fuls of baking powder. Bake in jelly cake tins. 
 
 MOLLY CAKE. 
 
 Four eggs, three cupfuls of flour, two cupfuls of sugar, 
 one cupful of milk, half a pound of butter, one tea- 
 spoonful of cream tartar, half a teaspoonful of soda. 
 
 3IAEBLE CAKE. 
 
 Two cupfuls of sugar, three cupfuls of flour (scant), 
 three-quarters of a cupful of butter, four eggs, half a 
 tumblerful of milk, half a teaspoonful of cream tartar, 
 a quarter-teaspoonful of soda. Marble Part. — Two 
 tablespoon fuls of molasses, one teaspoonful of allspice, 
 one teaspoonful of cinnamon, one teaspoonful of nutmeg, 
 
CAKE. 87 
 
 a half-fceaspoonful of cloves. Stir together the molasses 
 and spices in a cup, fill up the cup with the cake ■; put 
 part of the cake in the pan, cover it with marble, and 
 add the remainder of cake. Bake slowly. 
 
 JUMBLES. — KO. I. 
 
 One pound and a quarter of flour, one pound of but- 
 ter, one pound of pulverized sugar, four eggs, one wine- 
 glass of rose-water, half of a nutmeg. Cream the butter 
 and sugar ; add the yolks, then the rose-water, next the 
 flour and lastly the whites stirred in very lightly. Drop 
 them into the pan with a spoon. 
 
 JUMBLES. — NO. II. 
 
 One pint of sour cream, two cups of sugar, toree eggs, 
 a quart of flour, into which is sifted two teaspoonfuls of 
 baking powder ; season with cinnamon ; cut into rings 
 and fry in lard to a light brown. 
 
 bride's cake. 
 
 Whites of six eggs beaten to a froth, two and one-half 
 cups of sugar, one-half of a cup of butter, one-half of a 
 cup of milk, two cups of flour, one teaspoonful of cream 
 of tartar, half a teaspoonful of soda, flavor with rose. 
 
 CREAM cake. 
 
 Two cups of sugar, two cups of sour cream, four cups 
 of flour, three eggs, one teaspoonful of soda, a little 
 nutmeg. 
 
 PARK STREET CAKE. 
 
 Whites and yolks of four eggs, beaten separatel}^, two 
 cups of sugar, one cup of milk, three cups of flour, half 
 a crp of butter, one teaspoonful of soda, two teaspoon- 
 fuls of cream tartar. 
 
 WHITE MOUKTAIN^ CAFE. 
 
 Eight eggs, reserving the Avhites of three for icing ; 
 one coffeecup of butter, two of sugar, half a cup of 
 
88 THE MODEL COOK. 
 
 milk, one teaspooiiful of soda, two teaspoonfuls of cream 
 tartar, the rind and juice of one lemon, a little nutmeg, 
 a full pint of flour, measured before sifting. Cream the 
 butter and sugar ; add the yolks, lemon, spice, milk, 
 white of eggs, and lastly the flour. Bake in jelly-cake 
 pans. Make the icing with one pound of pulverized 
 sugar, flavored with vanilla, and spread it between the 
 cakes. This quantity makes two cakes of three layers 
 each. 
 
 ALMOND CAKE. 
 
 One pound of sugar, half a pound of butter, one cup 
 of milk, six eggs, one pound of flour, three teaspoonfuls 
 of Royal baking powder, one teaspoonful of essence of 
 almonds. Beat the yolks of the eggs and the sugar per- 
 fectly light, then add the butter and beat again ; then 
 the flour and milk ; lastly, the whites of eggs, well beaten. 
 
 grandmotuek's cake. 
 
 Two-thirds of a cup of butter, two cups of sugar, three 
 cups of flour, half a cupful of sweet milk, four eggs, one 
 teaspoonful of cream tartar, one-half teaspoonful of soda, 
 one cup of stoned raisins. Citron and lemon-pe^l to 
 taste. 
 
 OKANGE CAKE. — NO. I. 
 
 One cup and a half of sugar, two-thirds of a cup of 
 butter, two and a half cups of flour, two teaspoonfuls of 
 cream tartar, one teaspoonful of soda, a small cup of 
 milk, the yolks of five eggs. Bake in four jelly-cake 
 pans. 
 
 ORANGE CAKE. — XO. II. 
 
 Two cups each of sugar and flour, half a cupful of 
 water, the yolks of five eggs, the juice and rind of one 
 lemon, half a teaspoonful of soda, one teaspoonful oi 
 cream tartar. Bake in jelly-cake pans. 
 
CAKE. 89 
 
 Custard for Orange Cake. — Beat the whites of 
 the eggs to a stiff froth, add one cupful of powdered 
 sugar, the grated rind and juice of one lemon and one 
 orange. Beat until as thick as cream. 
 
 Nellie's sponge cake. 
 Six eggs beaten two minutes, add three cupfuls of 
 sugar and beat five minutes, then add two cupfuls of 
 flour with two teaspoonfuls of cream tartar, and beat two 
 minutes. One cup of cold water with one teaspoonful of 
 soda dissolved in it and two cupfuls more of flour. The 
 rind of one lemon and half of the juice ; a little salt. 
 Bake in a moderate oven. 
 
 sponge cake. — NO. I. 
 Ten eggs, one pound of pulverized sugar, a half-pound 
 of flour, juice of half a large lemon, with the grated rind. 
 After all the ingredients are quite ready — i. e., the flour 
 and sugar sifted, the lemon -peel grated, the half lemon 
 squeezed, and the tins buttered — the success of this cake 
 is in the beating of the eggs. Two persons should beat 
 them at least half an hour, one beating the whites and 
 the other the yolks and half the sugar together. Then 
 stir in lightly the remainder of the sugar, finally the 
 flour and lemon by degrees. 
 
 SPONGE cake. — NO. II. 
 
 Three eggs, one cup of flour, one cup of sugar, one 
 teaspoonful of cream tartar, one-quarter of a teaspoonful 
 of soda, one teaspoonful and a half of lemon. First beat 
 the eggs to a froth, then add the sugar. Mix the cream 
 tartar in the flour and add the lemon. Dissolve the soda 
 in a tablespoonful of warm water, and add last. 
 
 sponge cake. — NO. III. 
 
 Two cups of sugar, two cups of flour, half a cup of 
 milk, six eggs, one lemon, two teaspoonfuls of cream 
 tartar, one teaspoonful of soda. 
 
90 THE MODEL COOK. 
 
 BERWICK SPON'GE CAKE. 
 
 Six eggs, three cupf uls of sugar, two cupfuls of flour, 
 one cupful of water, one teaspoonf ul of soda, two more 
 cupfuls of flour, in which is thoroughly mixed two tea- 
 spoonfuls of cream tartar. A little salt, the rind of a 
 lemon and a tablespoonful of the juice. 
 
 gussie's spokge cake. 
 
 One cupful of sugar, five eggs, one cupful of flour, one 
 teaspoonf ul of vinegar. Beat the yolks and sugar ; add 
 the beaten whites, then the flour and vinegar. 
 
 excellent spoxge cake. 
 
 Ten eggs, their weight in sugar, the weight of six eggs 
 in flour. Beat the yolks and sugar together until very 
 light ; beat the whites separately, then add them to the 
 yolks and sugar with the grated rind of one lemon and 
 the juice of two. Stir in the flour lightly, when ready 
 to go into the oven. 
 
 CRULLERS. 
 
 Five eggs, half a cupful of sugar. Beat well together 
 and add one teacupful of cream or milk. A piece of but- 
 ter as large as two eggs, half a teaspoonful of soda, 
 two teaspoonf uls of cream tartar. A little cinnamon or 
 nutmeg. Flour sufficient to make a dough that will roll 
 out. Fry in hot lard. 
 
 DOUGHNUTS. 
 
 One coffeecup each of sugar and of milk, two eggs, 
 one teaspoonful of soda, two teaspoonfuls of cream tartar. 
 
 ESSEX CAKE. 
 
 Five eggs, three cupfuls of sugar, one cupful of butter, 
 one cupful of sour milk, four cupfuls of flour, one tea- 
 spoonful of soda, cloves, cinnamon, nutmeg and raisins. 
 
CAKE. 91 
 
 FEATHER CAKE. 
 
 Two cupfuls of powdered sugar, three eggs, half a cup- 
 ful of butter, one cupful of milk, three teaspoonfuls of 
 baking powder with three cupfuls of flour. Flavor with 
 Tanilla. 
 
 COMPOSITIOiq" CAKE. 
 
 Three cupfuls of sugar, two cupfuls of butter, four 
 cupfuls of flour (full), one cupful of milk, six eggs, two 
 teaspoonfuls of cream tartar, one teaspoonful of soda, one 
 pound of raisins, spice to the taste. 
 
 TEA CAKE. 
 
 One small cupful of butter, three cupfuls of sugar, 
 four and a half cupfuls of flour, four eggs, one teaspoon- 
 ful of soda, two teaspoonfuls of cream tartar. 
 
 HUCKLEBERRY CAKE. 
 
 Half a cupful of butter, two cupfuls of sugar, one egg^ 
 one cupful of milk, one teaspoonful of soda, one tea- 
 spoonful of cream tartar, one pint of huckleberries. 
 Very nice if eaten warm. 
 
 BLUEBERRY CAKE. 
 
 Two cupfuls of milk, three eggs, one cupful and a 
 half of sugar, two tablespoonfuls of melted butter, three 
 teaspoonfuls of cream tartar, one teaspoonful and a half 
 of soda, berries, flour. 
 
 KUT CAKE. 
 
 One cupful of raisins, one cupful of walnuts, one cup- 
 ful of sugar, half a cupful of butter, half a cupful of 
 milk, two cups of flour, two eggs, one teaspoonful of 
 cream tartar, half a teaspoonful of soda. 
 
 COCOAKUT CAKE. 
 
 One pound of sugar, one pound of flour, half a 
 pound of butter, six eggs, one small cup of sweet milk. 
 
92 THE MODEL COOK. 
 
 one teaspoonf ul of soda, two teaspoonfuls of cream tartar. 
 Bake in thin cakes. 
 
 Icii^G — Whites of four eggs beaten to a froth ; stir in 
 sugar until thick enough. Spread this on each cake and 
 sprinkle grated cocoanut over it. 
 
 COCOANUT COKES. 
 
 Two large cocoanuts, grated, whites of three eggs, well 
 beaten, half a pound of pulverized sugar, a quarter of a 
 teaspoonful of vanilla. Make into cones, cover with well- 
 buttered white paper ; bake on an inverted pan in a quick 
 oven from twenty to thirty minutes. 
 
 GOLDEN CAKE. 
 
 Two cups of sugar, one cup of butter, one large cup of 
 milk, three cups of flour, one teaspoonful of cream tar- 
 tar, half a teaspoonful of soda. 
 
 LEMOI^ CAKE. 
 
 Three cups of sugar, four cups of flour, five eggs, one 
 cup of milk, one cup of butter, juice of one lemon, the 
 rind grated in, half a teaspoonful of soda, a little salt. 
 
 JELLY CAKE. 
 
 Two cups of sugar, three-quarters of a cup of butter, 
 one cup of sweet milk, four cups of flour, three eggs, one 
 teaspoonful of soda, two teaspoonfuls of cream tartar. 
 Flavor with lemon or whatever is liked. 
 
 FRENCH JUMBLES. 
 
 Half a pound of flour, one pound of sugar, three- 
 quarters of a pound of butter, three eggs. Dissolve one 
 teaspoonful of soda in half a cup of milk ; add this, and 
 one nutmeg. Roll out the dough and cut it into small 
 cakes and bake in a quick oven. 
 
 JUMBLES. — KO. IL 
 
 One pound and a half of flour, three-quarters of a 
 
CAKE. 93 
 
 pound each of butter and of sugar, four eggs. A little 
 nutmeg. Make into small cakes. 
 
 EEUIT CAKE. 
 
 Half a pound of butter, half a pound of citron, one 
 pound of raisins, one pound of currants, two cups of 
 sugar, three cups of flour, one tablespoonful of molasses, 
 one tablespoonful of cinnamon, four eggs, one nutmeg, a 
 little soda. Bake from three to four hours in a slow 
 oven. 
 
 WHITE FKUIT CAKE. 
 
 One cup of butter and two cups of white sugar, well 
 beaten together ; one cup of milk, two and a half cups 
 of flour, and the whites of seven eggs ; two even spoon- 
 fuls of baking-powder ; beat all well before adding fruit. 
 One pound each of raisins, figs, dates and blanched 
 almonds, and one quarter of a pound of citron ; cut all 
 fine. Stir the fruit in last with a sifting of flour over it. 
 Bake slowly. 
 
 FKUIT CAKE. 
 
 Two cupfuls each of molasses and brown sugar, one 
 cup of sweet milk, two cups of butter, five cups of flour 
 five eggs, one teaspoonfal of soda, two teaspoonfuls of 
 cream tartar, one pound each of raisins and currants, 
 half a pound of citron, spice to taste. Add the fruit, 
 having floured it, the last thing. 
 
 TUMBLER CAKE. 
 
 One tumbler each of sugar, butter, molasses and sweet 
 milk ; four tumblerfuls of flour, one tumblerful each of 
 sliced citron and raisins, or currants, one teaspoonful each 
 of cinnamon, nutmeg, cloves and soda, two teaspoonfuls 
 of cream tartar, four eggs. This makes two loaves. 
 
 JELLY ROLLS. 
 
 Three eggs, half a cupful of butter, one cup of flour, 
 two-thirds of a cup of pulverized sugar, one teaspoonful 
 
94 THE MODEL COOK. 
 
 and a half of baking powder, a little salt. Bake in well- 
 buttered pans in which the dough is to be about half an 
 inch thick. Take it carefully from the tins when baked, 
 and lay it on a cloth ; spread jelly over it evenly with a 
 knife, and roll while hot or the cake will crumble. 
 
 SAI^D TARTS. 
 
 Ten ounces of butter, one pound of sifted sugar, one 
 pound of flour, two eggs. Eub the butter into the flour, 
 add the sugar, then the eggs, well beaten ; roll out. 
 Then beat up one egg and rub a little over each cake, and 
 afterwards sift sugar and ground cinnamon mixed together 
 over th3m. Bake. 
 
 COOKIES. 
 
 One cup each of butter and sugar, two eggs, and enough 
 flour to roll out. Roll very thin, and bake only ten or 
 fifteen minutes. 
 
 COOKIES. 
 
 One cup and one-third of butter, two cups of sugar, 
 half a cup of sweet milk, one teaspoonful of soda, two 
 teaspoonfuls of cream tartar, two eggs, one nutmeg. 
 
 SOFT COOKIES. 
 
 Two cups of sugar, one cup each of butter and sour 
 milk, three and a half cups of flour, two eggs, half a tea- 
 spoonful of soda. Spread thin on buttered pans ; sift 
 sugar over them and bake. 
 
 GINGER POUKD CAKE. 
 
 Three-quarters of a pound of melted butter, one pound 
 of sifted flour, one cup of brown sugar, one pint of New 
 Orleans molasses, five eggs, two teaspoonfuls of cinna- 
 mon, one small teaspoonful of soda mixed in a little milk. 
 
 MOLASSES DROP CAKE. 
 
 Two cups of molasses, one cup of butter, half a cup of 
 hot water, two eggs, two teaspoonfuls of soda, three tea- 
 
CAKE. 95 
 
 spoonfuls of ginger, one teaspoonfnl of cinnamon, one 
 teaspoonf 111 of cloves, flour to make as stiff as loaf cake. 
 Drop on tins and bake. 
 
 GINGERBREAD. 
 
 One pound and a half of flour, half a pound of butter, 
 half a pound of brown sugar, one pint of molasses, one 
 ounce each of ginger and cinnamon, one teaspoonful and 
 a half of allspice, half a teaspoonful of cloves, one tea- 
 spoonful of soda, dissolved in a little milk. Add the 
 soda last, and set the mixture aside for the night. Bake 
 in the morning. 
 
 commo:n^ gin^gerbread. 
 
 One quart of flour, one teacupful of butter, t"Wo teacup- 
 f uls of sugar, three teacupf uls of molasses, one teacupful 
 of milk, one teaspoonful of soda, two teaspoonfuls of 
 cream tartar. Spice to taste. 
 
 MRS. E.'S Gli^GERBREAD. 
 
 Half a cup of butter, three cups of flour, one cup of 
 boiling water, one teaspoonfnl of soda, two teaspoonfuls 
 of cream tartar, one tablespoonf ul of ginger. 
 
 lulu's gingerbread. 
 
 One cup each of sugar, molasses and butter, three 
 eggs, one tablespoonful of soda dissolved in one cup of 
 blood-warm water, three cups of flour. Spice to the 
 taste. Bake in a slow oven. 
 
 RICH SMALL CAKES. 
 
 Three eggs, three tablespoonfuls each of butter and 
 sugar, three cups of flour, one teaspoonful of essence of 
 lemon, half a nutmeg. Cream the butter and sugar, 
 add the other ingredients, beat well together, roll out 
 thin, and cut into small cakes. 
 
96 THE MODEL COOK. 
 
 CHOCOLATE CAKE. 
 
 Two cups of powdered sugar, half a cupful of butter, 
 one cup of milk, three cups of flour, three eggs, one tea- 
 spoonful of soda, two teaspoonfuls of cream tartar. Bake 
 as for jelly-cake. 
 
 Filling. — One-quarter of a cake of chocolate, one-half 
 of a cup of sweet milk, one tablespoonful of corn starch, 
 one teaspoonful of yanilla. Mix these ingredients to- 
 gether with the exception of the vanilla; boil two 
 minutes, flavor and then sweeten to the taste, and spread 
 thickly between the layers of cake. 
 
 queek's cake. 
 
 One cup of butler, two cups of sugar, one cup of milk, 
 four cups of flour, five eggs, one teaspoonful of soda, two 
 teaspoonfuls of cream tartar. 
 
 weddikg cake. 
 
 Four pounds each of flour and sugar, three pounds of 
 butter, five pounds of raisins, three pounds of currants, 
 forty eggs, one ounce of mace, half an ounce of nutmeg, 
 six teaspoonfuls of rose water, four teaspoonfuls of cream 
 tartar, two teaspoonfuls of soda. 
 
 SIMPLE tea cake. 
 
 One teacupful of sugar, half a teacupful of butter, 
 one teacupful of milk, half a teaspoonful of soda, one 
 teaspoonful of cream tartar. Enough flour to roll it out. 
 Cut in thin cakes. 
 
 CUP cake. 
 
 One cup of butter, two cups of sugar, three cups of 
 flour, four eggs, one teaspoonful of soda, two teaspoon- 
 fuls of cream tartar. Nutmeg. 
 
 DELfCATE cake. 
 
 One cup of butter, tw^o cups of sugar, three cups of 
 flour, half a cupful of milk, the whites of five eggs, one 
 teaspoonful of soda. A little nutmeg. 
 
CAKE. 97 
 
 SILVER CAKE. 
 
 One cupful of sugar, two cupfuls of flour, half a cup- 
 ful each of butter and milk, half a teaspoonful of soda, 
 one teaspoonful of cream tartar, the whites of four eggs. 
 
 CHOCOLATE FROSTIN^G. 
 
 One cup of brown sugar, one cup of grated chocolate, 
 half a cup of water. Boil until thick, and spread on 
 cake while hot. 
 
 WHITE FROSTING. 
 
 Cover with hot water as much gelatine as can be taken 
 up in the two fingers, set it on the stove in a pan of hot 
 water until dissolved, and stir into it a cup of white 
 sugar. Flavor v/ith lemon. 
 
 ICIjq-G FOR CAKES. 
 
 Beat up well the white of an egg^ mix with it, by 
 degrees, three ounces of powdered sugar, and cover the 
 cake with it. Set it in a cold place until quite firm. To 
 ornament it, take some of the same mixture, and color it 
 pink with beet-root juice, or red currant jelly. To apply 
 the pink icing, twist a piece of writing paper in the form 
 of a cone, half fill it with the frosting, taking care to 
 leave a small hole at the point for the icing to run 
 through. Fold the large end of the cone securely. By 
 a gentle, careful squeezing, the icing may be forced out 
 of the point of the cone in a small stream, and by prop- 
 erly directing this stream, various ornamental figures 
 may be formed. 
 
98 THE MODEL COOK. 
 
 PEESERVES, CANNED FRUITS, JELLIES, ETC. 
 
 PKESERVED PCJMPKIJ^. 
 
 Cut a thick, yellow pumpkin into strips about two 
 inches wide and five inches long. Add a pound of white 
 sugar to each pound of pumpkin, and two wineglassfuls 
 of lemon juice. The next day, add the parings of one 
 or two lemons to the sugared pumpkin and boil the 
 whole three-quarters of an hour, or long enough to make 
 the syrup clear without breaking the slices. Take out 
 the pumpkin to cool ; strain the syrup, and pour over it. 
 
 BLACKBERRY JAM. 
 
 To each pound of ripe fruit (very ripe), stewed in a 
 procelain kettle, add one pound of best loaf sugar, mash- 
 ing all together thoroughly with a strong wooden 
 spoon, while still upon the fire. When well mixed and 
 boiled fifteen minutes longer, stirring well the meanwhile, 
 fill small jars or glasses, and set away. The jam made 
 of blackberries is particularly useful in dysentery, and 
 similar complaints. 
 
 PRESERVED PEARS. 
 
 Peel two dozen Bartlett pears and cut them into 
 halves or not, as preferred. Soak them in boiling water 
 for ten minutes, then pour clarified syrup of white sugar 
 over them, and boil them for a short time. 
 
 PRESERVE]) PINEAPPLES. 
 
 To one pound of pineaj^ple allow one pound of white 
 sugar. Slice the fruit and let it stand in the sugar over 
 night. In the morning take out the pineapple, and set 
 the syrup on the fire until it begins to simmer. A piece 
 of ginger root boiled with the syrup will add to tlie flavor 
 of the preserve. When the syrup is hot, add the fruit 
 
PRESERVES, CAKl^^ED FRUITS, JELLIES, ETC, 99 
 
 and boil ten or fifteen minutes, and afterward boil the 
 sjrup alone, and pour it over the pineapple. 
 
 PRESERVED QUIXCES. 
 
 After washing and wiping the fruit thoroughly, pare 
 and core it, saving the skins and cores for Jelly. Then 
 cut the quinces into halves or quarters, according to size. 
 Allow a pound of sugar, and a teacupful of water to each 
 pound of fruit. Put the sugar and water in the kettle 
 and boil and skim till no scum arises. Then add the 
 fruit, and let it boil for about an hour and a half, or 
 until it looks clear. It should always boil hard. 
 
 CANNED PEACHES. 
 
 To three pounds of the fruit allow one pound of sugar 
 and two cupfuls of water. Set the water and sugar over 
 the fire, and as it comes to a boil add the peaches with 
 the stones, as they give a fine flavor to the fruit. If the 
 peaches are very ripe, they will only need to be heated 
 through thoroughly. In the meantime have ready, a 
 deep pan of hot water, in which stand the jars with hot 
 water in them. Turn the hot water out of the jars and 
 fill them with the fruit and syrup, so full that a little of 
 the latter escapes. Have the lid hot, and clap it on tlie 
 overflowing jar, and screw down, giving it a final twist 
 when cold, 
 
 CANNED PEACHES. — NO. IL 
 
 Have one porcelain kettle with boiling water, and 
 another with a syrup made sweet enough with white 
 sugar for the peaches ; pare, halve, and drop the peaches 
 into the boiling water ; let them remain until a silver 
 fork will pierce them ; lift them out with a wire spoon, 
 fill the can, pour in all the boiling syrup the can will 
 hold and seal immediately. (The can must be made hot 
 before the peaches are put in.) Continue in this wa}^ 
 preparing and sealing only one can at a time until done. 
 
100 THE MODEL COOK. 
 
 CANNED PINEAPPLE. 
 
 After paring the pineapple and removing the eyes, cut 
 it into slices. Allow half a pound of sugar to a pound 
 of fruit, sprinkling the sugar over the slices and letting 
 them stand all night. In the morning fill the cans with 
 fruit and syrup, place on the tops very loosely, and set 
 them in a deep kettle fall of water, so that only the 
 necks of the jars are above it. Let the water boil for 
 twenty minutes and then screw down the tops. Place 
 a piece of board in the bottom of the kettle to keep the 
 jars from direct contact with it. 
 
 CANNED PEARS. 
 
 Bartlett or Seckel pears are especially good for this 
 purpose. Peel them, leaving the stems on. Make a 
 syrup of one pound of sugar and two cups of water to 
 three pounds of pears. Let the pears boil a few minutes 
 until tender. When filling the jars, allow a little of the 
 syrup to run over to make sure that they are quite full. 
 
 CIDER JELLY. 
 
 A delicious jelly can be made of cider. To one pint 
 of clear, sweet cider, allow one pint of cold Avater, two 
 pounds of sugar, one package of gelatine, one large pint 
 of boiling water. Soak the gelatine in the cold water, 
 and heat until it is entirely dissolved, then add to this 
 the sugar, a spoonful of cinnamon, the juice of two 
 lemons, the grated rind of two, then the dissolved gela- 
 tine. Add the cider last, then turn all into a thick 
 flannel bag, and let it drain. Do not squeeze the bag 
 at all. Pour the clear liquid into bowls or glasses and set 
 away to cool. 
 
 BLACKBERRY JELLY. 
 
 Bruise the fruit, put in a thin cloth, and allow it to 
 strain over night. Next morning add half a pound of 
 sugar to each pint of juice ; boil twenty minutes. 
 
PRESERVES, CANNED FRUITS, JELLIES, ETC. 101 
 APPLE JELLY. — NO. I. 
 
 Pare the apples and cut them up, removing the cores. 
 To a pound of apple add three ounces of sugar, half a 
 pint of water and the juice and grated rind of one lemon; 
 cook until tender. Dissolve one ounce of gelatine in 
 half a gill of water, and when the apples are thoroughly 
 cooked and rubbed through a sieve stir the gelatine into 
 them. Rinse the mould m cold water, pour in the jelly 
 and set aside to cool. After tlie jelly is turned out, place 
 one-half of a pint of whipped cream around it on the dish. 
 
 APPLE JELLY. — NO. XL 
 
 To thirteen good-sized apples, add one quart of water 
 and one lemon ; boil until soft, and strain. To one pint 
 of juice add one pound of sugar, and boil twenty minutes. 
 
 LEMON JELLY. 
 
 To the juice, pulp and grated rind of three lemons add 
 one pound and a half of sugar. To a quart of boiling 
 water add one ounce of Cox's gelatine ; when it is dis- 
 solved add the other ingredients and the whites of four 
 eggs, well beaten. Let it all boil up once, and then turn 
 into moulds. 
 
 RED CURRANT JELLY. 
 
 Wash the currants, and drain them ; mash them with 
 the back of a spoon ; put them in a jelly bag, and squeeze 
 until all the juice is pressed out ; to every pint of juice 
 allow a pound of loaf sugar ; boil the juice and the sugar 
 twenty minutes, skimming all the while ; pour it warm 
 into the glasses, and Avhen cold, tie it up with brandied 
 paper. Jellies should never be allowed to get cold in the 
 kettle ; if boiled too long, they will lose their flavor and 
 become of a dark color. Strawberry, raspberry, black- 
 berry and grape jelly may be made in the same manner, 
 and with the same proportion of loaf sugar. 
 
102 THE MODEL COOK. 
 
 MRS. T.'S CURRANT JELLY. 
 
 Mash the currants and throw them, stems and all, into 
 a kettle ; boil ten or fifteen minutes. Strain them, and 
 boil the juice again ten or fifteen minutes ; then, wliile 
 hot, stir in one pound of sugar for every pint of juice, 
 and in a few minutes the jelly will come. 
 
 QUINCE JELLY. 
 
 When making quince preserves, use the skins and 
 cores for jelly, of course adding as many quinces as may 
 be convenient. Boil until tender in as much water as 
 will cover them. Then strain through a sieve, but do 
 not press the fruit. Afterward pass the juice through 
 a jelly bag, and add a pound of white sugar to each pint 
 of juice. When the sugar is dissolved, set it where it will 
 boil, and skim until a jelly is formed, which can be 
 decided by dropping a small quantity into a tumbler of 
 cold water. 
 
 PEACH PICKLE. 
 
 Seven pounds of fruit, three pounds of brown sugar, 
 one quart of vinegar, one handful of whole cloves, two 
 handfuls of Avhole cinnamon. Heat the vinegar, sugar 
 and spices to boiling, and add as many peaches as will 
 cook easily. Let them cook slowly until soft, but not 
 enough to fall to pieces. Place them in jars, and add 
 more peaches to the syrup until all are cooked. 
 
 SPICED CURRANTS. 
 
 Five pounds of ripe currants, four pounds of brown 
 sugar, two tablespoonf uls of cloves, two of cinnamon, one 
 pint of vinegar. Boil until thick. 
 
 SPICED GRAPES. 
 
 Four quarts of grapes, stoned, six pounds of sugar, one 
 tablespoonf ul of allspice, one tablespoonful of cinnamon, 
 
PRESERVES, CAK^iq^ED FRUITS, JELLIES, ETC. 103 
 
 and one of cloves, one pint of good vinegar. Cook several 
 hours over a slow fire. 
 
 CAJ^TALOUPE PICKLES. 
 
 Five pounds of cantaloupes, pared and sliced in tlie 
 creases; put over them two pounds of sugar, and let them 
 stand over night. Then pour off the syrup, and add one 
 quart of vinegar, half an ounce each of cinnamon, cloves 
 and mace, tied in cloths ; boil and skim ; add the canta- 
 loupe, and boil fifteen minutes ; skim out and boil four or 
 five hours, or until thick, then pour over the cantaloupes. 
 
 LEMON BUTTER. 
 
 Two lemons, two cups of sugar, four eggs, a piece of 
 butter size of a hickory-nut. Beat the eggs together ; 
 stir in the sugar and lemons, grating the rind, and 
 squeezing the juice. Cook in a farina-kettle until thick. 
 It will become thicker after cooling. 
 
 GRAPE BUTTER. 
 
 One peck of fox grapes, stew and strain through a 
 colander, then put back into the kettle. Scew a quarter 
 of a peck of sour apples, and pass through the colander, 
 and add them to the grapes. Add five pounds of sugar, or 
 sweeten to taste. Stir constantly. Make a little thinner 
 than apple- butter. 
 
 TOMATO BUTTER. 
 
 Ten pounds of tomatoes, skinned and seeded, four 
 pounds of sugar, one quart of vinegar, spiced with cloves, 
 allspice and cinnamon, one tablespoonf ul each. 
 
104 THE MODEL COOK. 
 
 STEWED OR BAKED FRUIT. 
 
 BAKED APPLES. 
 
 Hollow out six apples ; set them on a pan each on a 
 piece of plain paper ; fill each with thick cream, sprinkle 
 sugar over them and bake slowly. 
 
 BOILED APPLES. 
 
 Peel six or eight large apples, and after making a thin 
 syrup of half a pound of sugar to a quart of water, boil 
 them in it slowly until tender. Add water if the syrup 
 boils away too fast. 
 
 STEWED APPLES. 
 
 Cut the apples in halves and carefully peel them, 
 leaving a thin bar of the skin across the center. Place 
 core downward in a shallow pan of boiling water and 
 cook until tender ; then carefully remove to a glass dish 
 without breaking. Lot the syrup come to a boil, sweeten, 
 and thicken with a little gelatine ; flavor with lemon or 
 vanilla, and when about to become a jelly, pour over the 
 apples ; set away to cool. Before serving, beat up the 
 whites of two eggs and two tablespoonfuls of powdered 
 sugar, and spread on the top. The little trouble required 
 to make this dish will be amply repaid by its beauty and 
 excellence. 
 
 STEWED PRUNFIS. 
 
 Wash quickly in cold water to remove the grit, a pound 
 and a half of prunes ; if very fresh and moist, this will 
 not be necessary. Put them into a pudding-basin with 
 a quarter of a pound of sugar and enough cold water to 
 cover them ; cover the dish with a plate, and set it in a 
 moderate oven, to remain there until the prunes are 
 sufficiently done for the stones to be easily pressed out of 
 them, which must be ascertained by trying them from 
 time to time with a silver fork. 
 
CANDY. . 105 
 
 CAKDIED Ofl GLACE FRUIT. 
 
 One pound of white sugar, and as little water as possi- 
 ble ; let it boil down, and skim it until it is perfectly 
 clear and thick ; whatever fruit you desire to candy dip 
 piece by piece into the hot syrup, and then spread them 
 on a dish and they will soon become hard. 
 
 SifOWED FRUIT. 
 
 Professor Blot gives this recipe : The white of one egg, 
 beaten well with a little water ; dip the fruit in the egg, 
 and roll it immediately in granulated sugar. Place it on 
 a dish and let it stand five or six hours ; small fruits, 
 cherries and currants, are delicious prepared in this way. 
 
 CANDY. 
 
 CHOCOLATE CARAMELS. 
 
 One teacupful each of molasses, milk, white sugar and 
 brown sugar, a quarter of a cup of butter, one tabbspoon- 
 ful of flour mixed in the milk, one teaspoonful of vanilla 
 when nearly done, half a pound of chocolate. Boil 
 twenty minutes. 
 
 BUTTER TAFFY. 
 
 Two cups of brojvn sugar, two cups of hot water, one 
 tablespoonful of butter, put in slowly after it commences 
 to boil. 
 
 COCOANUT CANDY. 
 
 Grate a cocoanut, and having ready two pounds of 
 finely-sifted sugar, and the beaten whites of two eggs, 
 also the milk of the nut, mix altogether and make into 
 little cakes. In a short time the candy will be dry enough 
 to eat. 
 
106 THE MODEL COOK. 
 
 ICE CREAM. 
 
 ploren^ce's ice cream. 
 
 Two quarts of milk, salted, six eggs, two cups of sugar. 
 Let it come to a boil. When cold add one pint of cream 
 and vanilla to flavor. 
 
 LEMOIf OR orange ICE CREAM. 
 
 Squeeze a dozen lemons or oranges, and make the juice 
 thick with sugar ; then stir in slowly three quarts of 
 cream and freeze it. 
 
 CHOCOLATE, TEA AND COFFEE. 
 
 PLAIN^ CHOCOLATE. 
 
 Scrape one ounce (one of the small squares) of Baker's 
 or any plain chocolate, fine ; add to this two tablespoon- 
 fuls of sugar, and put into a small saucepan with one 
 tablespoonful of hot water ; stir over a hot fire for a 
 minute or two, until it is perfectly smooth and glossy ; 
 then stir it all into a quart of boiling milk, or half milk 
 and half water ; mix thoroughly and serve immediately. 
 If the beverage is desired richer, take twice as much 
 chocolate, sugar and water. Made in this way, chocolate 
 is perfectly smooth and free from oily particles. If it is 
 allowed to boil after the chocolate is added to the milk, 
 it becomes oily and loses its fine flavor. — Maria Parloa. 
 
 COFFEE. 
 
 We have tried all sorts of inventions for making good 
 coffee, and have invariably returned to the old method, 
 which is this : Grind the coffee just before making it ; 
 
CHOCOLATE, TEA AKD COFFEE. 107 
 
 mix it thoroughly in a bowl with a little water and one 
 egg slightly beaten. Scald the coffeepot with boiling 
 water just before putting m the coffee. "Let it boil hard 
 fifteen minutes, then put it aside to settle. Pour off 
 carefully into the urn or coffeepot. Use with it on the 
 table plenty of hot milk and a teaspoonful or two of 
 cream to each cup. Very few people realize the advan- 
 tage of hot milk. Try it. 
 
 TO MAKE TEA. 
 
 Have the teakettle boiling when the teapot is scalded ; 
 put in the tea immediately after scalding the pot. Black 
 and green tea mixed is a favorite. Set it where it will 
 keep hot but not boil, as all experienced housekeepers 
 know how ruinous boiling is to tea. Lump sugar is the 
 best for coffee and tea, but of course any will do. 
 
 BLACKBERRY DRINK. 
 
 To twelve quarts of the berries add two quarts of clear 
 water, with five ounces of tartaric acid dissolved in it. 
 Let this stand forty-eight hours ; then let the juice drip 
 through a flannel cloth or sieve without pressure. To a 
 pint of this juice add a pound of sugar and bottle forth- 
 with. Tie over the mouth of each bottle a piece of cloth, 
 and let it stand about ten days. Then cork the bottles 
 and use when desired, remembering the acid liquid 
 is never used alone, but diluted with two-thirds of its 
 quantity of ice water. The juice of strawberries, rasp- 
 berries, currants or Morello cherries may be prepared in 
 the same way. 
 
108 THE MODEL COOK. 
 
 FOR THE SICK ROOM. 
 
 FOR A COUGH. 
 
 Tiike a tablespoonful of Iceland moss, dissolve it, and 
 beat it up well in a glass of very hot water. Then strain 
 it ; add a little sugar and lemon, and take a teaspoonful 
 of it every little while. 
 
 WINE WHEY. 
 
 To half a pint of boiling milk add one-half the 
 quantity of sherry wine, with constant stirring. Then 
 strain and add two teaspoonfuls of sugar, and nutmeg to 
 the taste. 
 
 SOUP FOR Al^r INVALID. 
 
 Cut in small pieces one pound of beef or mutton, or a 
 part of both ; boil it gently in two quarts of water ; take 
 off the scum, and when reduced to a pint, strain it. Sea- 
 son with a little salt, and take a teacupful at a time. 
 
 TOAST WATER. 
 
 Cut a slice, half an inch thick, of stale bread, remove 
 the crust and toast on both sides. Place the toast and a 
 piece of orange or lemon peel in a suitable vessel, add a 
 pint of boiling water, cover, strain when cold. An 
 agreeable drink in fever. 
 
 RAW MEAT. 
 
 Make a not very thick broth of tapioca and let it cool. 
 Dilute finely scraped meat w.ith cold soup till it resem- 
 bles tomato soup. Add the tapioca with constant stirring. 
 
 invalid's COFFEE. 
 
 Add a large spoonful of (3offee to a pint of milk. As it 
 begins to boil, let it stand on the corner of the range for 
 fifteen minutes, then sprinkle into it a little gelatine ; 
 let it come to the boiling point again, after which set it 
 
FOll THE SICK EOOM. 109 
 
 back to settle. AVhen thoroughly settled, ponr it off 
 carefully and sweeten with pulverized rock candy. Pre- 
 pared in this way it is invaluable for persons with weak 
 lungs. 
 
 EGG NOG. 
 
 One egg, two teaspoonfuls of white sugar, one table- 
 spoonful of sherry wine, two tablespoonfuls each of 
 cream or rich milk and water, grated nutmeg to taste. 
 Beat the yolk to a froth and mix with the other ingredi- 
 ents, then add the white, beaten to a froth in a separate 
 vessel. 
 
 BEEF EXTRACT, 
 
 Soak finely-chopped lean meat in an equal weight of 
 cold water for an hour, then gradually raise to boiling 
 point. Simmer for fifteen minutes. Press and strain. 
 Add a little salt. 
 
 BLACKBERRY CORDIAL. 
 
 Four quarts of blackberries, one quart of cold water, 
 six pounds of sugar. Place over night in a stone jar, 
 well covered. In the morning boil gently for twenty 
 minutes. When sufiiciently cool, strain the juice througli 
 a flannel bag, and add two ounces of the essence of cloves, 
 one ounce of whole allspice, one quart of Jamaica rum. 
 Bottle when cool, and seal tightly. This recipe is in- 
 valuable for summer complaints. 
 
 EXCELLEI^T COUGH SYRUP. 
 
 One ounce of the herb thoroughwort, one ounce of 
 slippery-elm bark, one ounce of whole flaxseed. Boil or 
 soak in one quart of water. Strain and add one ounce of 
 liquorice, one pint of the best molasses, one-half pound 
 of loaf sugar. Boil thirty minutes, bottle and take three 
 doses daily. 
 
110 THE MODEL COOK. 
 
 SUNDKIES. 
 
 BENZIKE FOR CLEAKIKG CLOTHIKG. 
 
 Benzine, applied with perseverance, is an effective agent 
 in removing oil and tar spots from clothing. 
 
 TO CLEA]Sr MARBLE. 
 
 Two parts common soda, one part pumice-stone, one 
 part of finely powdered chalk. Sift through a line sieve, 
 and then mix with water. Rub the mixture over the 
 marble, and then wash the marble with soap and water, 
 and the stains will be removed. 
 
 TO MAKE WHITEWASH SMOOTH. 
 
 Put in a piece of washing soap about the size of two 
 fingers. This will also keep the whitewash from rubbing 
 off. 
 
 BLACKIIs^G STOVES. 
 
 In blacking stoves try greasing them with fresh grease 
 before blacking. It prevents them from rusting. Add a 
 pinch of brown sugar to blacking just before applying. 
 This causes it to stick, and it polishes much easier, and 
 with half the usual rubbing. 
 
 USES OF AMMONIA. 
 
 Housekeepers may be glad to know that a tablespoon- 
 ful of ammonia in one gallon of warm water will restore 
 the color of carpets. The pantry shelves are getting 
 grimy, or finger-marks around the door-latches and knobs 
 are looking dark and unsightly. For lack of time they 
 are left day after day, for it is hard work to scour all the 
 time, and it wears off the paint, too. Now suppose the 
 wife has her bottle of spirits of ammonia to use ; she 
 takes her basin of water and a clean cloth, just puts on a 
 few drops of the fluid, and wipes off all the dirt ; it is 
 
SUNDRIES. Ill 
 
 worth more than half a day's labor, and does not hurt the 
 paint, either. She could put a few drops in her dish 
 water, and see how easily the dishes could be cleaned ; a 
 few drops on a sponge would clean all the windows in the 
 sitting room, making them shine like crystal. It would 
 take the stains off the teaspoons, and a teaspoonf nl in 
 the mop-pail would do more in washing up the kitchen 
 floor than ten pounds of elbow grease applied to the 
 mop-handle. A housewife has just as much right to 
 make her work easy and expeditious as her husband has. 
 If she does not do it, the fault is her own in a great 
 measure. 
 
 FLAT IRONS. 
 
 If your flat irons are rough and smoky, lay a little fine 
 salt on a flat surface and rub them well. It will prevent 
 them from sticking to anything starched, and make them 
 smooth. 
 
 CELERY SALT. 
 
 Save the root of the celery plant, dry and grate it, 
 mixing it with oae-third as much salt. Kept in a bottle 
 well corked, it is delicious for soups, oysters, gravies or 
 hashes. 
 
 THINGS WORTH KNOWING. 
 
 1. That fish may be scaled much easier by first dipping 
 them into boiling water for about a minute. 
 
 2. That fish may be well scaled, if desired, before 
 packing down in salt, though in that case do not scald 
 them. 
 
 3. That salt fish are quickest and best freshened by 
 soaking in sour milk. 
 
 4. That milk which is slightly turned or changed, 
 may be sweetened and rendered fit for use again by stir- 
 ring in a little soda. 
 
112 THE MODEL COOK. 
 
 5. That salt will curdle new milk ; hence, in prepar- 
 ing milk porridge, gravies, etc., the salt should not be 
 added until the dish is prepared. 
 
 6. That fresh meat, after beginning to sour, will 
 sweeten if placed out of doors, in the cool air, over nighc. 
 
 7. That clear, boiling water will remove tea stains and 
 many fruit stains. Pour the water through the stain and 
 thus prevent its spreading over the fabric. 
 
 8. That ripe tomatoes will remove ink and other 
 stains from white cloth ; also from the hands. 
 
 9. That a tablespoonful of turpentine boiled with 
 your white clothes will greatly aid the whitening process. 
 
 10. That boiled starch is much improved by the addi- 
 tion of a little spermaceti, or a little salt, or both, or a 
 little gum arabic, dissolved. 
 
 11. That beeswax and salt will make your rusty flat- 
 irons as clean and smooth as glass. Tie a lump of wax 
 in a rag, and keep it for the purpose. When the irons 
 are hot, rub them first with the wax rag, then scour with 
 a paper, or cloth sprinkled with salt. 
 
 12. That kerosene will soften boots or shoes w-hich 
 have been hardened by water, and render them as pliable 
 as new. 
 
 13. That kerosene will make your tin tea-kettle as 
 bright as new. Saturate a woolen rag and rub with it. 
 
 To wash chamois skins, use cold water with plenty of 
 soap, and rinse well in clear, cold water ; thus treated, 
 the skins will never be hard, but soft and pliable. 
 
 A good coat of lime whitewash will destroy mold in 
 cellars. 
 
 TABLE DECORATIONS. 
 
 When the whole world seems to have gone mad on the 
 subject of decoration, perhaps a few hints would not be 
 out of place here, especially for those who live in retired 
 
SUNDRIES. 113 
 
 places, remote from the cities, and have not the oppor- 
 tunities of seeing and discussing new things. 
 
 Even those who have a hard, busy life, with multitudes 
 cf cares and very little money, can to some extent train 
 their children to a love for the beautiful that will never 
 leave them. The woods are full of lovely things for 
 decoration, and we shall not soon forget the large, shal- 
 low dish of red bunch-berries, in their deep green leaves, 
 that graced a certain table and elicited general admira- 
 tion. 
 
 On a breakfast, dinner or tea-table, a large bowl of 
 flowers looks very attractive, even though the flowers are 
 common petunias or phloxes, or sweet jieas, so often seen 
 in the yard of farmhouses, and now when wild flowers 
 are so popular, what can be more graceful or glowing 
 than a vase of golden-rod and pui'ple asters ? In the ab- 
 sence of showy flowers of any kind, wild or cultivated, in 
 one's vicinity, gather grasses and make a bouquet of them ; 
 their misty, waving heads will give the children some- 
 thing to think of besides the potatoes and pork and 
 beans they swallow in such a hurry. 
 
 A city table to which a dozen gentlemen sat down was 
 decorated with a strip of crimson plash about a quarter 
 of a yard in width, bordered on either side with white 
 daisies. Another, arranged for a party of six gentlemen, 
 was a perfect bank of flowers, only a narrow strip on 
 either side being reserved for the plates. 
 
 Whatever the decorations, whether cheap or expensive, 
 with care and thought they can be made valuable, espe- 
 cially at home. 
 
114 THE MODEIr COOK. 
 
 BILLS OF FARE FOR EACH DAY IN THE WEEK. 
 
 SUNDAY. 
 BREAKFAST. 
 
 Pork and beans, fish balls, Boston brown bread, 
 wheaten grits, coffee. 
 
 DINNER. 
 
 Parker House soup, roast beef, sweet and white pota- 
 toes baked, macaroni, tomatoes, apple jelly, three cream 
 pies, coffee. 
 
 TEA. 
 
 Sliced beef, cold ; brown and white bread, cup custards, 
 canned peaches, cake — white mountain, tea. 
 
 MONDAY. 
 BREAKFAST. 
 
 Cold roast meat, fried sweet or wliite potatoes, break- 
 fast rolls, hominy, fruit. 
 
 DINNER. 
 
 Dried bean or pea soup, roast veal, stewed tomatoes, 
 white potatoes, macaroni, pie. 
 
 TEA. 
 
 Sally Lunn, stewed oysters, canned peaches, cream 
 cake. 
 
 TUESDAY. 
 
 BREAKFAST. 
 
 Cold roast meat, broiled ; boiled eggs, baked potatoes, 
 corn bread, oatmeal, coffee. 
 
BILLS OF FARE FOR EACH DAT IN^ THE WEEK. 115 
 LUNCHEON". 
 
 Mutton chops, fried potatoes, sliced tomatoes, cream 
 puffs, chocolate or tea. 
 
 TEA. 
 
 Egg plant, fried ; milk toast, peaches and cream, Mrs. 
 E.'s gingerbread, coffee or tea. 
 
 WEDNESDAY. 
 
 BRExiKFAST. 
 
 Shad, broiled ; potatoes, scalloped ; oatmeal and cream. 
 French toast, graham gems, coffee. 
 
 DINNER. 
 
 Amber soup, roast chicken, potatoes — white, mashed ; 
 potatoes — sweet, boiled ; beets, baked ; salad, pudding 
 — apple tapioca ; pickled peaches, coffee or chocolate. 
 
 TEA. 
 
 Cold tongue, sliced bread — grabam and white ; cako 
 — jelly rolls ; coffee or tea. 
 
 » THURSDAY. 
 
 BREAKFAST. 
 
 Chicken croquettes, potatoes — Saratoga; cracked wheat 
 or grits, wheat bread, griddle cakes — buckwheat ; coffee. 
 
 LUNCHEON. 
 
 Fritters, sweet and white potatoes, green peas, pudding 
 — peach, baked ; bread, coffee or cocoa. 
 
 TEA. • 
 
 Beef ball, waffles, No. 1 ; quince preserves, buttered 
 toast, tea. 
 
116 THE MODEL COCK. 
 
 FRIDAY. 
 
 BREAKFAST. 
 
 Chowder, eggs — poaclied ; potatoes — scalloped ; hom- 
 iny, raised biscuit, coffee. 
 
 DINNER. 
 
 Sago soup, roast mutton ; baked sweet and white po- 
 tatoes, cabbage salad, spinach, currant jelly, cherry pie, 
 ice cream, colfee. 
 
 TEA. 
 
 Mutton, sliced ; soda biscuit, No. 1 ; canned peas, 
 cake — Gussie's sponge ; coffee or tea. 
 
 SATURDAY. 
 BREAKFAST. 
 
 Beefsteak, broiled ; potatoes — stewed ; oatmeal, break- 
 fast puffs, radishes, coffee. 
 
 LUNCHEON. 
 
 Oysters — panned ; potato scones, lettuce, apple-sauce, 
 currant, raspberry or strawberry whisk, coffee. 
 
 TEA. 
 
 Dried beef omelette, raised biscuit, canned pineapple ; 
 cake — jumbles, coffee or tea. 
 
INDEX. 
 
 Biscuit?, Rolls, etc 50 
 
 Bbciiir, Raised 51 
 
 Biscuit, Soda, No. 1 52 
 
 Biscuit, Sodii, No. II 52 
 
 Biscuit, Soda, Plain 52 
 
 Biscuit, Wisconsin 52 
 
 Bread Steaks 51 
 
 Gems, Graham, No. I. ... 53 
 
 , Gems, Graham, No. II 53 
 
 Gems, Graliani, No. Ill 53 
 
 Gems, Oatmeal 53 
 
 Roils 50 
 
 Roils, Astor House 50 
 
 Rolls, French 50 
 
 Rolls, Graham 53 
 
 Rolls, Parker House 51 
 
 Rolls, Potato 52 
 
 Toast, French 51 
 
 Bread 47 
 
 Bread, No. I 47 
 
 Biead,No. II 47 
 
 Bread, Brown, No. I. 48 
 
 Bread, Brown, No. II 49 
 
 Bread, Brown. Boston 49 
 
 Bread, Corn, No. I . 49 
 
 Bread, Corn, No. I( 49 
 
 Bread. Corn, No. Ill 49 
 
 Bread, Corn, No. IV 49 
 
 Bread, Corn, Annie's, No. V . . . 50 
 
 Bread, D3'spepsia 49 
 
 Bread, Graham 48 
 
 Bread Sponj^e 4S 
 
 Bread. To make li<,'ht 47 
 
 Com Cake, Nantucket 50 
 
 Yeast, How to make 47 
 
 Yeast, No. II 47 
 
 Cake 85 
 
 Almond 83 
 
 Blueberry 91 
 
 Bride's 87 
 
 Chocolate 90 
 
 Cocoanut 91 
 
 Cocoanut Cones 92 
 
 Composition 91 
 
 Cookies 94 
 
 Cookies, Soft 94 
 
 Cream 87 
 
 Crullers 90 
 
 Cup 96 
 
 Delicate 96 
 
 Doughnuts 90 
 
 Essex 90 
 
 Feather 91 
 
 Filling, lor Cliocolate 96 
 
 Frosting Chocolate 97 
 
 Frostinir, White 97 
 
 Fruit, White.... 93 
 
 Fruit 93 
 
 (L17) 
 
 Cake, Gi ngerbread 95 
 
 Gingerbread, Common 95 
 
 Gingerbread, Lulu'e 95 
 
 Gingerl)read, Mrs. E.'s 95 
 
 Ginger Pound 94 
 
 Golden 92 
 
 Grandmother's 88 
 
 Huckleberry 91 
 
 Ice Cream 85 
 
 Icing 86 
 
 Icing lor Cakes 97 
 
 Ida 86 
 
 Jelly 92 
 
 Jelly Rolls 98 
 
 Jumbles, No. 1 87 
 
 Jumbles, No. II 87 
 
 Jumbles, French 92 
 
 Jumbles, French, No. II 92 
 
 Lemon 92 
 
 Marble 86 
 
 Molasses Drop 94 
 
 Molly 86 
 
 Nut 91 
 
 Orange, No. I 88 
 
 Oranire, No. II 88 
 
 Park Street 87 
 
 Ci,necn's 96 
 
 Rich Small 95 
 
 Rules for Making 85 
 
 Silver 97 
 
 Suongc, No. 1 89 
 
 Sponge, No. II 89 
 
 Sponge, No. Ill 89 
 
 Sponge, Berwick 90 
 
 Sponge, Excellent 90 
 
 Sponge, Gussie's 90 
 
 Sponge. Nellie's 89 
 
 Tarts, Sand 94 
 
 Tea 91 
 
 Tea, Simple 96 
 
 Tumbler 93 
 
 AV^atermelon 86 
 
 Wedding 96 
 
 White Mountain 87 
 
 Candy 105 
 
 Butter Taffy 105 
 
 Chocolate Caramels 105 
 
 Cocoanut 105 
 
 Catsups, Sauces, Salads, etc 25 
 
 Buttei-, Drawn 26 
 
 Cabbage, Dressing for. No. 1. .. 27 
 Cabbage, Dressing for. No. II.. 27 
 
 Cabbage. Relish of 26 
 
 Cabbage Salad 27 
 
 Celery Sauce lor Boiled Fowl .. 29 
 
 Cliicken Salad, No. ] 27 
 
 Chicken Salad, No. II 28 
 
 Cold Slaw 29 
 
118 
 
 THE MODEL COOK. 
 
 Catsups, etc., Cold Slaw 27 
 
 Ciiciimber Sauce 26 
 
 Mayonnaise Sauce, or Salad 
 
 Dressing 28 
 
 Potato Salad 29 
 
 Salad Dressing 28 
 
 Salad Dressing, No. II 28 
 
 Salad or Fish, Sauce lor 2ti 
 
 Tomato Catsup 29 
 
 Tomato Soy, No. 1 30 
 
 Tomato Soy, No. 11 30 
 
 Chocolate, Tea, and Colfee 106 
 
 Blackberry Drink 107 
 
 Ciiocolate, Plain 106 
 
 Coffee 106 
 
 Tea, To Make 107 
 
 Croquettes 20 
 
 Chicken, No. I 20 
 
 Cliicken, No. II 20 
 
 Chicken and Kice 22 
 
 Fish 22 
 
 Lobster 21 
 
 Oyster... 22 
 
 llice 21 
 
 Salmon ,. 21 
 
 Veal 20 
 
 Desserts, Light 76 
 
 Apple Snow 78 
 
 Blanc Mange, Ca fs Foot &3 
 
 Blanc Mange, Ciiocolate 80 
 
 Ciiarlotte Russe 84 
 
 Cream, Caledonian 78 
 
 Cream, Chocolate 82 
 
 Cream, Lemon 83 
 
 Cream, Peach 84 
 
 Cream Pnffs 81 
 
 Cream, Rice Snow 81 
 
 Cream, Spanish 82 
 
 Cream, Strawberries fti 
 
 Cream, Tapioca 81 
 
 Cream, Vanilla 82 
 
 Creme a la Valois 79 
 
 Custard, Baked , 77 
 
 Ctistard, Orange 76 
 
 Floating Island 80 
 
 Flummery. Blackberry 77 
 
 Jelly, Gelatine 82 
 
 Meringue, Apple 78 
 
 Omelet, Apple 77 
 
 Omelette Souffle 85 
 
 Ornamental Dish 84 
 
 Pencil Charlotte 79 
 
 Puffs for Dinner 7S 
 
 Rice Pears 84 
 
 Siierbet, Pineapple 77 
 
 Snow Pndding 80 
 
 Sponge, Lemon 77 
 
 Trifle, An Excellent 79 
 
 Whips 79 
 
 Wliisk, Currant, Blackberry, or 
 Strawberry .^ . . 83 
 
 Eggs 43 
 
 Boiled 43 
 
 Fried 43 
 
 Oeafs de la Croqnemitaine 45 
 
 Omelet, Dried Beef. 45 
 
 Omelet, No. I 44 
 
 Omelet, No. II 44 
 
 Eggs. Omelet, No. HI 44 
 
 Omelet, Oyster 44 
 
 Omelet, Veal 44 
 
 Poached 45 
 
 Scraml)led 43 
 
 Hominy, Oatmeal, and Bice 46 
 
 Hominy, Boiled 46 
 
 Hominy, Fried 46 
 
 Oatmeal 46 
 
 Rice in Chinese Style 46 
 
 Fish... 12 
 
 Cod, Curried 14 
 
 Codfish, Salt, Baked 12 
 
 Codfish, Salt, Boiled.. 12 
 
 Codfish, Sidt, with Eggs 13 
 
 Codfish Balls, No. 1 12 
 
 Codfish Balls, No. II 13 
 
 Fish Chowder 12 
 
 Haddock, Curried 14 
 
 Rock Fish, Boiled 14 
 
 Salmon, Curried 14 
 
 Salt Fish, Stewed 13 
 
 Sliad, Baked 13 
 
 Shad, Boiled 14 
 
 Fritters, Griddle Cakes, etc 57 
 
 Buckwheat Cakes 60 
 
 Buckwheat Cakes, No. II 60 
 
 Corn Oysters 58 
 
 Crumpets, Scotcii 60 
 
 Fritters 58 
 
 Fritters, Api)!e 58 
 
 Fritters, Blackberry 59 
 
 Fritters, Clam 59 
 
 Fritters, Green Corn, No. 1 57 
 
 Fritters, Green Corn, No. II 58 
 
 Fritters, Oyster 58 
 
 Griddle Cakes, Bread 59 
 
 Griddle Cakes, Wheat 59 
 
 Indian Meal Cakes 60 
 
 Oysters. Mock 59 
 
 Rice Cakes 60 
 
 Fruit. Stewed or Bilked 104 
 
 Apples, Baked 104 
 
 Apples, Boiled 104 
 
 A pples. Stewed 104 
 
 Fruit, Candied or Glac6 105 
 
 Fruit, Snowed 105 
 
 Prunes, Stewed 104 
 
 Ice Cream 106 
 
 Florence's 106 
 
 Lemon or Orange 106 
 
 Meals 14 
 
 Beef ana Yoikshire Pndding 
 
 Baked 15 
 
 Beef, Corned 16 
 
 Beef Roast 15 
 
 Beefsteak, Broiled 16 
 
 Beefsteak, Fried 16 
 
 Beef Toiiirne 15 
 
 Ham. To Boil a 14 
 
 Mutton Chops 17 
 
 Mutton, Los of 17 
 
 Mutton, Shoulder of 17 
 
 Sausage Meat 15 
 
 Veal, Roast 17 
 
 Veal Cutlets, a la Milanaise 18 
 
 Veal Cutlets, Fried 17 
 
 Veal Pic 18 
 
IKDEX. 
 
 119 
 
 Oysters and Clams 31 
 
 Clanip, Mincud 34 
 
 Clams, Roast 34 
 
 Clami*, ytcwed 34 
 
 Oysters, Fricasseed 32 
 
 Oyster?-. Panned 3S 
 
 Oyster Pie 34 
 
 Oysters, Roasted 33 
 
 Oysters, Scalloped... 33 
 
 Oysters, Stewed, No. 1 32 
 
 Oysters, Stewed, No. J 1 32 
 
 Oysters, To Prepare lor Patlies. 33 
 Oysters witli Toast 31 
 
 Fickles 30 
 
 Chow-Chow 31 
 
 French Pickles, No. 1 30 
 
 French Pickles, No. II 31 
 
 French Pickles, No. Ill 31 
 
 Tomato Pickles... 30 
 
 Pies 61 
 
 Apple Custard Pie 61 
 
 Apple Cnstai d Pic 64 
 
 Cherry Pies 62 
 
 Cocoanut Pies 64 
 
 Cream Pies, Maria's Tliree 64 
 
 Cream lor Pies 64 
 
 Lemon Pie, No. 1 62 
 
 Lemon Cream Pie 63 
 
 Lemon Pie, No. II ()3 
 
 Lemon Pie, No. Jlf 63 
 
 Lemon Pie, No. I\' 63 
 
 Lemon Pie, Cake for 62 
 
 Mince Pies, Plain 62 
 
 Mince Pies, Very Ricli 62 
 
 Peach Pies 62 
 
 Pumj)kin Pie 61 
 
 Sweet Potato Pie 64 
 
 Pie Crust 61 
 
 Pie Crust, No. II 61 
 
 Pnmpkin, To preserve 61 
 
 Preserves, Canned Fruits 
 
 Cantaloupe Pickles 103 
 
 Currants. Spiced ...102 
 
 Grape Butter 103 
 
 Grapes, Spiced 102 
 
 Jam, Blackberry 98 
 
 Jellies, etc 98 
 
 Jelly, Apple, No. 1 101 
 
 Jelly, Apple, No. II 101 
 
 Jel ly, Blackberry 100 
 
 Jelly, Cider 100 
 
 Jelly. Currant, Mrs. T.'s 102 
 
 eTelly, Lemon 101 
 
 Jellv, Quince 102 
 
 Jelly, Red Currant 101 
 
 Lemon Butter 103 
 
 Peach Pickle 102 
 
 Peaches, Canned 99 
 
 Peaches, Canned, No. II 99 
 
 Pears, Canned 100 
 
 Pears, Preserved 98 
 
 Pineapple, Canned 100 
 
 Pineapples, Preserved 98 
 
 Pumpkin, Preserved ?8 
 
 Quinces. Preserved 9!) 
 
 Tomato Butter 103 
 
 Puddinjrs tio 
 
 Apple, Farmer's 72 
 
 Puddings, Apple Tapioca, Annie's . 74 
 
 Apple Tarts 65 
 
 Apple Dumpliiiij;s, No. I ,. 68 
 
 Apple Dumplings, No. II tig 
 
 Batter 6T 
 
 Bread and Butter 73 
 
 Charlotte. 67 
 
 Puddimrs, Cottage. 69 
 
 Cream Puffs 73 
 
 Delicate 69 
 
 Economical 7i 
 
 E:.'g;ess, Englisli 67 
 
 Fig 67 
 
 Graiiam 65 
 
 Green Corn 66 — 74 
 
 Huckleberry 68 
 
 Hurry Scurry 65 
 
 Jenny Lind's. 75 
 
 Lemon 71 
 
 Meringue 70 
 
 Minute 66 
 
 Orange 71 
 
 Paradise 74 
 
 Peach 68 
 
 Peach, Baked . . 72 
 
 Plum, Clieaj) 66 
 
 Plum, Christmas 66 
 
 Plum, English 66 
 
 Prune 69 
 
 Queen Aline. 65 
 
 Rhubarb 70 
 
 Rice 70 
 
 Rice, Cup 72 
 
 Sago 74 
 
 SmallFruit 73 
 
 Snowdon 72 
 
 Sponge 70 
 
 Suet, Quickly Made 67 
 
 Tapi oca 72 
 
 Puddings, Sauces for 75 
 
 Boiled Rice, For 75 
 
 Brown 7.5 
 
 Hard 75 
 
 Hub 75 
 
 Lemon 76 
 
 Plain 75 
 
 Wiiippcd Creum 76 
 
 Relishes of Fish, Meat, etc 22 
 
 Beef Bail 24 
 
 Beef, Cold Roast, Broiled 24 
 
 Beef Kidney 24 
 
 Mutton or Beef Scraps 23 
 
 Mutton Stew 23 
 
 Pink, Cold 25 
 
 Steak, Bits of 23 
 
 Stew, French 25 
 
 Veal Hash 23 
 
 Veal Loaf. 24 
 
 Veal Collops 25 
 
 Sick Room, For tlie 108 
 
 Beef Extract 109 
 
 Blackberry Cordial 109 
 
 Coffee, Invalid's 108 
 
 Cough, For a 108 
 
 Cough Syrnp, Excellent 109 
 
 Egi; No<r ] 09 
 
 Meat, Raw 108 
 
 Sotip for an Invalid 108 
 
120 
 
 THE MODEL COOK. 
 
 Sic.^ Room. For the, Toast Water.. 108 
 Wine Wliey 108 
 
 Soiijjs 7 
 
 Ainl)?r 10 
 
 Beau No. I... 7 
 
 Beau or Poa, No. II 7 
 
 Beef 8 
 
 Cl'.ickeii 11 
 
 Clam Soup, No. 1 9 
 
 Clam Soup, No. II 9 
 
 Macaroui 10 
 
 Ox-Tail 11 
 
 Parker House 8 
 
 Sa-;() 10 
 
 Touiato 11 
 
 Tuikey 9 
 
 Beef Tea 7 
 
 DiiinpUujjs for Soup 11 
 
 Sundries 110 
 
 Ammonia, Uses of 11 
 
 Celery Salt.... Ill 
 
 Clotliing, Benzine for Cleaning.llO 
 
 Flat Irons Ill 
 
 Marble, To Clean 1 10 
 
 Stoves, Blacking 110 
 
 Whitewash, To Make Smooth.. 110 
 
 Yegetables 35 
 
 Asparagus 39 
 
 Beans and Pork 38 
 
 Beets, Baked 41 
 
 Beets, Boiled 41 
 
 Carrots and Parsnips, Boiled.. . 40 
 
 Egs: Plant, Baked 40 
 
 Eg!? Plant, Fried 40 
 
 Green Corn, Baked 38 
 
 Macaroni. Boili'd 42 
 
 Macaroni \vi tli Ej,'5;s 41 
 
 Macaroni with Oysters 42 
 
 Macaroni with Tomatoes 41 
 
 Onions.., 40 
 
 Vegetables, Peas, Green 40 
 
 Potato Puff 37 
 
 Potato Scones 36 
 
 Potatoes Boile^l wiih Ham 36 
 
 Potatoes, Baked 38 
 
 Potatoes, Boiled 35 
 
 Potatoes, Maslied 35 
 
 Potatoes, Saratoga 36 
 
 Potatoes, Scalloped 36 
 
 Potatoes, Stewed 35 
 
 Potatoes, Stuffed 37 
 
 Potatoes, Sweet, Baked. 37 
 
 Potatoes, Sweet, Boi led 37 
 
 Potatoes, To Keep Sweet 37 
 
 Spinacii 39 
 
 Succotash 38 
 
 Tomatoes, Baked 42 
 
 Tomatoes, Scalloped 43 
 
 Tomatoes, Sliced 42 
 
 Tomatoes, Stewed ... 42. 
 
 Tomatoes, Stuffed 43 
 
 Turnips, Boiled 39 
 
 Waffles, Shortcake, etc 54 
 
 Bun, Spanish 57 
 
 MufHns, No. 1 56 
 
 Muffins, No. II 56 
 
 Muffins, Corn meal 56 
 
 Muffins. Quick 56 
 
 Muffins, liaised 56 
 
 Pop-Overs 55 
 
 Puffs, Breakfast 56 
 
 Kusk 57 
 
 Sally Lunn 57 
 
 Shortcake, Blackberry 54 
 
 Shortcake, Sirawbrrry, No. I... 54 
 Shortcake, Strawberry, No. II.. 55 
 
 Waffles, No. 1 55 
 
 Waffles, No. II 55 
 
 Waffles, Breakfast 55 
 
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LIBRARY OF CONGRESS 
 
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