R E Y I S ED E D I T I O N. HOME MESSENGER B O OK OF TESTED RECEIPTS T O T AL A B S T I N E N C E. RESPECTFULLY DEDICATED TO THE PATRONS AND FRIENDS OF THE D E T R O IT H O ME OF T HE F R I E N D L E S S, BY T HE C O M P I L E R S, MESDAMES I S A B E L L A. G. D. S T E W A R T, S A L LY B. S I L L, F A N N IE L. C A R T E R, M A RY B. D U F F I E L D. PRICE, $1.00. T HE P R O F I TS OF T H IS V O L U ME A RE D E V O T ED TO T HE D E T R O IT H O ME OF T HE F R I E N D L E S S. T H I RD E D I T I O N. PRINTED BY T HE P O ST A ND T R I B U NE J OB P R I N T I NG CO. 1 8 8 6. Entered according to Act of Congress by the officers of the^ in the Year, A. D. 1886. Home of the Friendless, Detroit, in the office of Librarian of Congress, Washington, D.C., PREFACE TO THE REVISED EDITION OF THE HOME MESSENGER RECEIPT BOOL The Home Messenger Book of Tested Receipts was published somewhat hastily in October, 1873, and several thousand found a ready sale. It contained 137 pages, or 380 receipts, sold without an agent for $1.25. In December, 1878, a second edition was brought out, 288 pages, 801 receipts, price, $1.00, Total Abstinence principles. Five thousand were sold promptly, and for the past two years not a copy could be bought. The demand for a third edition has been so great that we now issued the present book, which is, by far, the best of all. The effort has been to give exact measures in cups and table- spoons rather than weighing the articles. It is a significant fact that the cooks, either amateur or professional, are the ones who demand the book. This third edition contains 288 pages, 810 Receipts ; price, $1.00, Total Abstinence. The very best of the old receipts have been retained, and new ones from such practical cooks as Miss Parloa, Margery Daw, Mrs. Welch, Warne's Great English Book, The National Training School of Cookery in England, Mrs. Henderson, The Virginia Cook Book, transla- tions of tested French receipts, etc. It will find its way into thous- ands of homes in Michigan and in the United States generally. We bespeak for it your confidence, because it is indeed an advance in gastronomic art and science; for these receipts have teen tried, tested, criticised and reformed, until in a plain and practical way we consider them faultless. By the exercise of forethought much better meals can be had with far greater economy. Decide as far as possible the night before what are to be your meals for the following day; by this means you can use yeast instead of baking powder, have cold tapioca puddings or well-set creams and your soup stocks on hand, etc. Nothing is wiser policy than to face the inevitable in time, for like seed time and harvest (only far more frequently), come Breakfast, Din- ner and Supper. Judgment in No cookery book alone will make a good cook. baking, boiling, stewing, frying and compounding is only to be attained by experience; but the acquisition of that experience may be greatly expedited by such instructions as are to be found herein. Here are receipts that will enable any lady to get up for her own family, or ceremonious guests, a delightful breakfast, lunch, dinner or tea, a tea-company, or large evening entertainment. We have endeavored to make them so explicit that a lady can follow them her- self, or stand by her cook, and see that she follows them. THE COMPILER. I N D E X. *The Asterisks designate favorite receipts of the compilers. COFFEE, TEA AND CHOCOLATE. •Good New England Coffee •Vienna Coffee Soyer's Cafe au Lait Coffee for two persons Cream and Milk for Coffee Tea and Coffee for Children PAGE 1 1 1 2 2 3 •Tea English Breakfast or Oolong Iced Tea •German Chocolate •Chocolate PAGE 3 3 4 4 4 SOUPS. 5 Several Hints 6 Why Soup is Wholesome 6 »Perfect .Mock Turtle •Bouillon 9 10 •Corn Soup •Summer or Winter Corn Soup... 10 11 Corn Soup 11 Potato Soup •Parker House Tomato Soup 11 •Very Rich Beef Soup 12 Turkey Soup 12 13 •Sorrel Soup Calves' Head Soup 13 •Okra Soup 14 Tomato Soup •Veal Soup •Black Bean Soup Pea Soup •Croutons Browning for Soup •Oyster Soup Oyster Soup Miss Parloa's Green Pea-Soup Soup Dumplings •Green Pea Soup •White Almond Soup Clam Soup 14 14 15 1» 15 15 16 16 16 17 18 19 19 OYSTERS. 20 To Stew Oysters JO •Panned or Griddled Oysters 20 •Devilled Oysters 21 •Roasted Oysters 21 •How to Broil Oysters 22 •Fried Oysters 22 Fried Oysters 22 Fried Oysters 28 •Oyster Fritters Oysters Broiled in the Shell 22 23 Teal's Cream Oysters •Unsurpassed Fricasseed Oysters. 23 Fricasseed Oysters 24 24 •Oyster Pie S4 Oyster Pattie 25 Scalloped Oysters Oyster Omelette 25 25 »Croustade of Oysters »Chicken and Oyster Croquettes.. 26 Pickled Oysters 26 Pickled Oysters, No. 2 27 Lobster Croquettes 27 27 Oyster and Clam Fritters Batter for Oyster Fritters Ï8 Raw Oysters 28 FISH AND FROGS. PAGE 29 •Boiled Fish •Boiled Fish, Vegetable Flavor... 29 29 To Broil a Whitefish Fisli Chowder 30 •Turbot, No. 1 30 30 Turbot, No. 2 PAGE 31 »Codfish Balls Baked Lobster or Lobster Turbot 31 31 Pickled Fish »Picked Codfish (delicious) 32 Codfish for Friday Dinner 32 33 Frogs •Drawn Butter Sauce . Drawn Butter Sauce Egg Sauce. •Oyster Sauce Celery Sauce •Tomato Sauce Tomato Sauce Pepper Vinegar Mint Sauce •Sauce Hollandaise Chilli Sauce White Sauce for Fowls Roast Beef •Fillet of Beef •Beef a la Mode A la Mode Beef SAVORY SAUCES. 37 Mushroom Sauce 3/ Horseradish Sauce 3i> Mint Vinegar Pepper Vinegar,TarragonVinegar 38 38 »Fish Sauce «Dutch Sauce, for Fish (Holland- 38 »Sauce Tartare (a cold sauce) 39 39 Mushroom Sauce Fish Sauce (Grand Hotel, Paris).. 39 Sauce Hollandaise 3» aise) 34 34 35 33 35 85 36 36 36 36 37 37 BEEF. 40 41 42 43 To Cook a Steak Miss Parloa's Method Maitre d'Hotel Butter Steak for Beef 43 44 44 47 48 48 48 49 51 280 280 TO BOIL FRESH AND SALT BEEF AND HAM. To Boil Pickled or Corned Beef.. 45 45 Boiling Meat Beef Stew 40 Remains of Roast Beef 47 »Kate'sMonday Stew To Bake a Ham «lazed Ham *To Boil a Ham SWEET-BREADS. 49 •To Roast a Leg of Veal 50 Veal Sweet-breads Sweet-breads Stewed 50 •Sweet-breads Roasted 50 Sweet-breads, an English Method 51 — »Veal Cutlets *Broiled Sweet-breads »Stewed Sweet-breads. »Fried Sweet-breads MUTTON AND LAMB. Mutton and Lamb 52 52 To Boil a Leg of Mutton Fore Quarter of Lamb Roasted.. 52 52 »Saddle of Mutton »Fore Quarter of Lamb Broiled .. 63 Mutton Cutlets Breaded 53 •Leg of Fresh Pork Roasted Pork Spare liibs Pork Tender Loins To Broil Salt Pork PORK. 54 54 54 54 »To Fry Salt Pork To Bake Salt Pork *Pork and Beans 65 55 5 POULTRY AND GAME. •Turkey and Chicken Stuffing. •To Roast a Turkey or Chicken... •To Boil a Chicken or Turkey Broiled Chicken Escalloped Turkey 1 Prairie Chicken, Partridges and A Nice Way to Cook Pigeons To Pot Birds •Fricassee Chicken Quail PAGE 56 66 57 58 58 58 58 59 59 PAGE Fricassee Chicken,No. 2 (French) 68 Dumpling for Fricasseed Chicken 60 Escalloped Chicken 60 •Chicken Pie, No. 1 61 Rice and Chicken Pie, No. 3 61 61 •Chicken Jelly 62 •Chicken Gumbo •Chicken Pie 62 Brunswick Stew 63 POTATOES. Potatoes a la Maitre d ' H o t e l . . .. 63 63 •Boiled Potatoes, Miss Parloa •Mashed Potatoes 64 Fried Potatoes 64 •Potato Puff Potato Fritters •Creaming Potatoes VEGETABLES. 65 Salsify 66 Oyster Plant Fried Salsify or Mock Oysters... 66 Cooking Carrots 66 67 Asparagus •A Dainty Way of Serving Aspar- 67 67 Radishes 67 Spinach Tomatoes 68 68 Escalloped Tomatoes agus •Stuffed Tomatoes •Succotash Green Corn Corn Oysters, No. 1 Corn Oysters, No. 2 «Corn Oysters, No. 3 •To Boil Turnips •Egg Plant Boiled Cauliflower To Stew Cabbage Cabbage Jelly M 65 65 68 69 69 69 69 70 70 70 71 71 71 YEAST, BREAD AND BISCUIT. ., •Old School Presbyterian Y e a s t .. 72 72 Joanna's Yeast Mrs. Isham's Potato Yeast 73 •Esther's Bread 73 To Sponge Bread 73 74 Brown Bread 74 Corn Bread 74 Mrs. A.'s Corn Bread 74 Phillis' Corn Bread French Bread 74 •Miss Parloa's Yeast Bread 76 77 •Sticks Sweedish Bread 77 78 •Parker House Rolls Miss Parloa's Parker House Rolls 78 •French Rolls 79 79 Steamed Loaf Ways of Baking Graham Flour.. 7» 80 Graham Gems Graham Bread (Miss Parloa) 80 Graham Bread. No. 2 80 CORN-BREAD AND CAKES. •St. Michael's Corn Cakes Crissie's Corn Bread •Steamed Corn Bread Corn Bread (most excellent) Corn Bread 81 81 81 81 82 82 •Pone •Miss Parloa's Spider Corn Cake.. 82 83 Rye and Indian Bread Old Receipt for Bannocks 83 Brown Bread 83 TEA AND BREAKFAST CAKES. •French Breakfast Rolls •Galettes Rusks •Rusks 84 84 85 85 •Baking Powder Biscuit 8S 86 •Sally Lunn (yeast) SallyLunn(soda and cream tartar) 87 viii •Hints on Muffins • W a t er or English Muffins Muffins Indian Muffins Sweet Muffins Burlington Muffins Rice Muffins •Good Ann's Receipt. Yeast Waffles I N D E X. MUFFINS, ETC. PAGE 87 87 88 89 88 88 89 •Potato Short Cake Potato Cakes Stirred Bread English Crumpets Buffets Breakfast Puffs Pop-overs W A F F L E S. 91 91 •Rice Waffles. GRIDDLE CAKES. PAGE 89 89 90 90 90 91 91 Rice Griddle Cakes •Three Buckwheat Cakes •Dessert Pancakes •Pennsylvania Flannel Cakes •Corn Batter Cakes 92 92 93 93 93 P a n c a k es of Rice P a n c a k es •Pancakes with Bread C r u m b s . .. W h e a t en Scones 94 94 94 94 MUSH, OAT-MEAL AND RICE. How to m a ke Corn-meal M u s h . .. Cracked W h e at Boiled Rice 95 95 95 •Choking Oat-meal 95 •Mrs.DeLand's Oat-meal Porridge 96 • M a c a r o n i . .. 96 Macaroni a la Solferino MACARONI. Boiled Eggs Poached Eggs •Scrambled Eggs E gg Omelet H am Omelet EGGS. 98 98 98 99 99 •Omelet Baked Eggs •Eggs sur le Plat •Egg Vermicelli 99 99 100 100 SALADS AND SALAD DRESSINGS. •Chicken rjalad Lobster Salad S h r i mp Salad Egg Salad •Mrs H e n ry S.'s Chicken Salad Dressing Salad Dressing •Miss Smith's Cream Dressing •Mayonnaise Sauce Dressing f or Salad loi 102 102 102 102 103 103 104 104 • G e r m an Salad Dressing 105 105 •Dressing for Mayonnaise Salad Dressing m a de at T a b l e . .. 105 •Salad Dressing, No. 2 106 •Salad Dressing, to K e ep 106 106 Potato Salad 107 • French Dressing f or Salad 107 Simple Potato Salad • F r e sh Tomato 107 • T o m a to Mayonnaise 10? P I E S. PAGE 108 * Pastry •Plain. Good Family Pie Crust.... 108 108 Prof. Blot's Pie Crust •Plain Pie Crust for Two Pies 108 •A Celebrated Puff Paste 109 Tart Crust 109 109 •Rich Mince Pie 110 •Mince Pie 110 Plain Mince Meat 110 Summer Mince Pies. Ill Mock Mince Meat •Lemon Pie, No. 1, very fine Ill •Lemon Pie, No. 2 Ill Lemon Pie, that will keep a long 112 .. 112 •A Substitute for Corn-Starch 112 * Lemon Pie, No. 3 Apple Lemon Pie 112 time Lemon Pie •CocoanutPie Cocoanut Pie Orange Pie' •Orange Pie •Pie Plant or Rhubarb Pie •Strawberry Pie •Pumpkin Pie Pumpkin or Squash Pie •Cream Pie (unsurpassed) Peach Pie •Apple Custard Pie Sweet Potato Pudding Irish Potato Pudding •Whortleberry Pie Apple Pie Custard Pie Washington Pie PUDDINGS. PAGE 113 113 113 113 113 114 114 114 115 115 115 115 116 116 116 116 117 117 Eggs Rice 118 •Mace Compound 119 •Genuine English Pudding English Plum Pudding, without 119 English Plum Pudding,with Eggs, 120 Phillis' Christmas Plum Pudding 120 120 «Black Pudding •Farina Pudding 120 •Tapioca Pudding 121 Sago Pudding 121 121 Very Nice Rice Pudding Rice Pudding 121 122 Rice Pudding •A Delicate Pudding, Cocoanut and 122 •Poor Man's Rice Pudding 123 123 Lemon Rice Pudding •Mrs. S.'s Boiled Lemon Pudding . 123 Lemon Pudding 124 Apple Souffle.. . 124 ... 124 Apple and Tapioca Pudding . A Cheap Apple Pudding (Eng.) .. 125 125 Apple Pudding 126 Margie's Brown Betties 126 •Apple, Snow Pudding •Fig Pudding 126 Ginger Pudding 127 127 •Cottage Pudding Eve's Pudding 127 128 Plum Duff SAUCES. 136 136 137 137 137 138 138 138 •Foaming Sauce •Katie's Cream Sauce •Pudding Sauce Pudding Sauce The Eyre Sauce Virginia Cold Sauce Bath Lemon Sauce Rappahannock Cold Sauce Sponge Pudding Brown Bread Pudding •Steamed Graham Pudding •Baked Indian Pudding •Mrs. Ward's Corn-meal Pudding. •Boiled Indian Pudding Sweet Corn Pudding •Chocolate Pudding Chocolate Pudding •Chocolate Pudding •Queen of Puddings •Mountain Dew Pudding •Delmonico Pudding California Bread Pudding •Bread and Butter Pudding •Poor Man's Pudding, No. 1 Poor Man's Pudding, No.'2 •Almond Pudding Marrow Pudding Vanity Fair Gipsy Pudding. Whortleberry Pudding •Fried Bread Pudding Marlboro Pudding •Delicious Hasty Pudding •Old-fashioned Suet Pudding Boiled Suet Pudding Quick Puff Pudding •Pudding in Haste •Yorkshire Pudding •Fairy or Nuns Butter Strawberry Sauce Sauce for Sponge Pudding. Raisin Sauce Molasses Sauce •Virginia Molasses Sauce . .. Maple Sugar Sauce •Cream Pudding Sauce 128 128 128 12» 129 129 129 129 130 130 130 131 131 131 131 132 132 132 133 133 133 133 134 134 135 135 135 135 136 41 138 139 139 139 139 139 FRIED CREAM, BATTER PUDDINGS, FRITTERS. •Fried Cream (Creme Frite) •White Puffs •Cream Bat ter Pudding •Batter Pudding Boiled Batter Pudding •French Fritters PAGE 140 141 141 141 . 143 143 Fritters made with Yeast American Fritters •Orange Fritters Apple Fritters Arrow Root Pudding •Kissingen Phanne Kuchen PAGH W« J* j|S 1 43 HOME-MADE .EXTRACTS. Almond Flavor •Mace Compound . •Bitter Almond Flavoring 144 144 144 Essence of Ginger, Vanilla Pickled Peach Vinegar •French Meringues MERINGUES. . 145 »Italian Meringues CUSTARDS. 146 Delicate Baked Custard 147 •Boiled Custard, No. 1 147 •Cream Custard 147 •Boiled Custard, No. 2 Caromel Custard Pudding 148 .. 148 Coffee Custard Lemon Custards that will Keep.. 148 Custard, to turn out Chocolate Custard Cocoanut Custard •Almond Custard •Snow Custard (winter) •Snow Custard (summer) CREAMS. 153 •Charlotte Russe, No. 1 153 •Charlotte Russe, No. 2 153 •Charlotte Russe, No. 3 154 •Charlotte Russe 154 Chocolate Charlotte Russe 155 A Charlotte a la Parisienne 158 •Bavarian Cream (our own) •Mrs. Henderson's BavarianCream 156 157 Chocolate Bavarian Cream 157 •Spanish Cream •Almond Bavarian Cream 158 •Riz de l'Imperatrice 158 •Bavaroise Genoese Cream VI com Italian Cream •Her Majesty's Pudding Russian Cream •Blanc-mange •Cream a la Mode « r ^m a la !\fnHe •Tapioca Cream Peach Meringue Orange Souffle . Fruit Charlotte. l jj 14 1 45 J4® JJJ J*; J4» l au 159 159 J?" • • • 'VV I"1 161 j?.1 1 - ICE CREAMS. 163 •Ice Cream 163 Ice Cream •Ice Cream, No. 2 164 164 White Ice Cream •Vanilla lee Cream (Miss Parloa).. 164 Caramel Ice Cream 165 Norvell House Caramel IceCream 165 165 Caramel Custard Ice Cream 165 •Biscuit Glace. J®® Chocolate Ice 166 •Chocolate Ice Cream 166 Bisque •Water Ices •Lemon Ice •Lemon Ice (Margery Daw) Pine Apple Ice Pine Apple Ice, No 2 WATEI^ ICES. 167 167 .. 168 168 168 •Iced Coffee TuttiFrutti •Currant Ice •Frozen Strawberries Orange Ice J®® J™ I0M 169 169 Frosting Confectioners' Icing . INDEX. FROSTING. p a ge . 170 .. 170 «Boiled Icing »Old-fashioned Frosting XI PAGE 170 171 Cake »General Directions for Mixing... »Black Wedding Cake Excellent Fruit Cake »Mrs. H. M. D.'s Reliable Fruit »Imperial Cake »White Fruit Cake •Loaf or Bread Cake . Rich Bread Cake »Aunt Fanny's Loaf Cake »Short Bread, the True Scotch Re- .. ceipt CAKES. 171 172 172 173 173 ( 174 174 174 175 175 »Election Cake »Good Pound Cake »Delicate Cake »Delicate Cake »Mrs. Henderson's Delicate Cake. »Angel's Food »Angel's Food »Angel's Food Sunshine Cake »Queen Cake (a Delicious Cake)... »Miss Eliza Horner'8 Queen Cake. 175 176 176 176 176 178 178 170 179 180 180 LAYER CAKES. »Cakes Nos. 1 and 2 »Cake No. 3 »Cake No. 4 »Cake No. 5 »Chocolate Cake, No. 1 »Icing, No 1 Layer Cake. No. 2 Fillings- 180 181 181 181 181 181 182 182 Chocolate Icing, No. 2 If® Jellv. No. 3 182 Cream Filling, No. 4 183 Orange Filling, No. 5 183 Cake No. 3 183 »Almond Filling, No. 6 18$ »Fig Filling, No. 7 »Cocoanut Filling, No. 8 184 184 Cake No 4 Almond Custard Fiiling, No. 9.. 184 Fillings— »Charlotte Russe Filling, No. 10. Cake No. 5 »Orange Filling, No. 11 Marmalade Filling, No. 12 »Ambrosia Cake Pine Apple Cake Hickory Nut Cake Minnehaha Cake.: »Ice Cream Cake »Delicate Fruit Cake (very nice).. »Iowa Chocolate Cake (Delicious). »Mrs. Millard's Almond Cake Winnie's Caramel Cake Maria's Jelly Cake (Good.) »Custard Cake (Good) Jelly Roll m 185 185 185 1!:5 185 186 186 18« 186 187 187 188 188 188 188 CAKE. 189 Chocolate Eclairs 189 »New York Cream Cakes 190 Calico Cake 190 »Honour K. Cake (Good) 190 Marble Cake 191 Watermelon Cake 191 »Choice Fig Cake 191 «Aunt Eliza's White Cake 191 Coffee Cake 102 «Coffee Cake (Excellent) 192 Leopard Cake »Almond Cake (Very F i n e ) . . . . . . .. 192 192 Hickory Nut Cake 193 »Cream Cake 193 Cream Cake 193 Cold Water Sponge Cake »Sponge Cake (Good) 193 «Delicious Sponge Cake 194 Hot Sponge Cake 194 195 Hot Water Sponge Cake 195 Boston Cream Cake 195 »Jamaica Plains Lemon Cake 196 «Mrs. B.'s Washington Cake Composition Cake 196 •Mother's Rich Cup Cake 196 »Burwick Sponge Cake.... »Jumbles •Dora's Cake » French Cake •Water Sponge Cake »Spice Cake Clove •Golden Pound »Hickory Nut Macaroons . Grove Cake Zucker Kuchen Berlin Kaffee Kuchen — Coffee Cake »Gold and Silver Cake Currant Short Cake •Lemon Hasty Cake Quick Loaf Cake •White Mountain C a k e— »Lemon Cocoanut Cake... •Cocoanut Drops Shrewsbury Cake Jumbles •Cinnamon Wafers •Ice Cream Cakes . . 196 . 196 . 197 . 197 . 197 . 197 198 198 . 198 . 198 . 199 . 199 . 199 200 . 200 . 2 01 . 201 . 201 201 202 202 202 202 "Cookies, No. 1 "Cookies, No. 2 •Cookies, No. 3 Drop Cookies COOKIES. PAGE 203 203 203 203 Brown Sugar Cookies New Year's Cookies •Chocolate Cookies GINGER CAKE. •Drop Ginger Cakes Ginger Snaps •Lulu's Ginger Snaps Soft Ginger Bread Ginger Cookies 204 2 J5 205 205 205 Gingerbread Molasses Sponge Cake •Molasses Pound Cake •Hard Gingerbread •Gingerbread FRIED CAKES. 207 Yeast for Doughnuts •Cup Measure Doughnuts 207 207 •Raised Doughnuts Delightful liaised Doughnuts . . .. 208 •Queen of Doughnuts •Fried Cakes Mrs. May's Doughnuts Crullers S A N D W I C H E S. ^Sandwiches •Egg Sandwiches Sardine Sandwiches •Croquette Sandwiches •Children's School Lunches Potted Ham and Tongue Sand- wiches 210 210 210 210 211 211 •Oyster Sandwiches •Tongue or Ham Sandwiches To Carry S a n d w i c h e s— •Small Roll with Salad Filling .. Fried Cream BREAKFAST AND TEA RELISHES. •Bichamelle or Minced Veal Chopped Beef Beef Collops and Hash •Hash Hashed Mutton Corn Beef to Serve Cold Dried Beef Persilade Stewed Kidney 212 213 213 213 214 214 214 214 215 Liver Spanish Toast To Make Milk Toast Pressed Beef •Beef Loaf H am Toast •Veal Loaf •Breakfast Bacon Stewed Kidney 204 204 204 2fo 20" 20« 206 206 208 £09 20; «09 211 211 *Ji 212 212 2 15 215 21o 21i> 816 216 216 21. ENTREES, CROQUETTES, ETC. •Chicken Croquettes (619) Chicken Croquettes (620) •Delmonico's Croquettes.. Frica telles •Friteurs 217 217 281 218 218 Chicken or Beef Rissoles Pickled Fowl Canned Salmon and Lobster. »Salmon in a Hold 22S 219 .. 21J 219 •Savory Chicken Jelly 220 Jellied Tongue SAVORY JELLIES. Cheese Fondu •English Welch Rarebit CHEESE. PAGE 221 221 •Cheese Balls for Dessert PAGE 222 PICKLES AND CATSUP. Pickles •The Best Brine f or Cucumber • C u c u m b er Pickles («33)'. • C u c u m b er Pickles (634) Sliced Cucumber Pickles •Tomato Catsup (636) Cucumber Catsup Plum Catsup •White Pickles •Mustard Pickles Sweet Pickles Pickled Mangos Mustard Pickles •Mustard i how c h ow Chow Chow •Filled Peppers Pickled Cabbage 222 222 223 224 224 224 225 525 225 226 226 227 227 22n 228 229 22!) Yellow Pickle : 2211 Peach Pickle 230 •Sweet Pickle Peaches 230 Pickled Apples 230 •Chili Sauce 230 Spiced Crab Apples 231 Watermelon Pickles 231 Pickled Onions 231 •Red Cabbage 231 •Tomato Relish 232 To Make French Mustard 232 •Tomato Mustard 232 •Spiced Currants Currant, Catsup 232 232 •Spiced Fruit To Make Good Table Vinegar.... 233 PRESERVING AND CANNING FRUIT. Canning Fruit 233 23-1 Worth Knowing To Prevent Mildew on Preserves, 231 •Currant Jelly (Perfect) 234 •Currant Jelly 23u 236 •Crab Apple Jelly 23« Cranberry Jelly 237 • G r a pe Jelly 237 Apple Jelly 237 •Pie Plant Jelly 238 •Orange Marmadale Raspberry J am 238 Raspberry Vinegar, No. 1 238 »Raspberry Vinegar. No. 2 Preserved Citron Melon "To Preserve Citron Lemon Marmadale »Lemon Conserves « l e m on and Orange Syrup Ripe Tomato Preserves »Preserved Currants »Preserved Quinces. Apples f or Tea »Grape J am Ripe Peach Marmadale »Preserving Peaches To Cure Meat •Spiced Beef 243 243 Curing Beef and Tongue Curing Hams PICKLING BRINE. 23» 238 2311 240 210 240 240 241 ¿11 241 242 242 242 244 244 WASHING AND CLEANING. The Use of Borax To Wash Flannel To Wash Colored Flannels To Remove Grass Stains Glossy Starch To Remove Iron Rust Stains. To Remove Mildew To Remove Scorches To Prevent Blue f r om Fading Billing To Wash Black Prints •Washing Compound •Washing Compound 215 245 246 246 246 ... 246 247 247 247 247 247 218 248 Goods To Wash Summer Suits •To Clean Silk Dresses To Restore Old Velvet Removing Grease f r om Woolen •To Clean Boys' Clothing •Japanese Cream Paint Spots Stains from Linen, etc To Wash Matting To Clean Carpets •To Sweep a Carpet 248 248 249 249 249 250 250 250 250 .. 25c> 251 TO BANISH VERMIN. PAGE 251 *Bed Bugs Moths 252 252 To Drive Away'Red Ants; Water-bugs and Cockroaches.... 253 To Drive Away Mice •To Banish Rats Black Ants PAGE 258 253 253 •To Purify Dairy Utensils 254 To Make Cows Give Milk 254 DAIRY AND COWS. •Useful Notes 255 Lamp Chimneys GENERAL INFORMATION. THE COMPLEXION. 25? Removing Sunburn Another Necessary to the Toilet, 257 Care of the Hair 257 •Glycerine Lotion Red Lip Salve •Carrot Salve SPECIFICS AND REMEDIES. 259 A Remedy for Diphtheria 260 Sulphur in Scarlet Fever To Cure Croup 260 261 Remedy for Croup To Stop the Bleeding of Wounds. 261 To Cure Corns, 262 Soda Mint 262 Wash for Inflamed Eyes 262 262 For Chilblains 262 Ugly Remedy for Chilblains 263 Flaxseed Syrup •Lemon for Colds 263 •Chronic Diarrhoea 263 For Neuralgia and H e a d a c h e . .. •Senna Figs •To Take Senna •For Burns •Relief for Scalds Toothache Antidote for Poison For an Overdose of Chloroform •For Piles or Sore Nipples •Nipple Salve •To Remove Milk Crust •Remedy for Piles MISCELLANEOUS. To Hasten Cooking... •To Keep Meat Fresh. PopCorn Balls •Mamie's Molasses Candy Molasses Candy •Bell's Candy Overton Taffy •Butter Scotch 207 »a CANDY. 268 268 268 268 269 269 •To Preserve Eggs Vinegar Candy •Caramels Lemon Drops Raspberry Drops •Cazenovia Caramels COOKERY FOR THE SICK. 256 258 259 259 263 264 264 264 264 264 265 265 265 266 266 266 2 67 26® 2™ 273 •Beef Tea, Nos. 1, 2 and 3 Chicken and Mutton Tea •Beef Juice Gruel •Milk Porridge Cracker Gruel Oat-meal Gruel Indian-meal Gruel Arrow Root Gruel 271 272 272 272 272 272 273 273 273 •Ice Cream for the Sick •Scrambling Eggs for O n e . . . . . . .. •Cream Toast for One The Use of the Lemon Milk as a Diet To Make Lime Water •To Make a Mustard Poultice. •Cure for a Felon Cure for a Run Round •y* 274 27? .. 27» 27® ~"> INDELIBLE INK, PASTE, CEMENT, ETC. To Mend China A Cheap Fumigater To Purify A Sink Indelible Ink P A GE 376 276 277 277 P A GE Mucilage Which Always Keeps.. 278 278 To Repair Walls To Extinguish Kerosene Flames, 278 For Indoor Whitewashing 279 ODDS AND ENDS. »Burnt Almonds for Desert »Ice Cream Cake »Sweet-breads, Fried •Sweet-breads, Stewed •Stewed Kidneys 279 279 • »Veal Pasty 280 280 280 »Delmonico's Croquettes »Vanilla Ice Cream »Coffee Ice Cream 281 281 281 282 Courses for Dinners 283 Suggestions for Lunches 288 LUNCHES AND DINNERS. Breakfasts, Nos. 1, 2 and 3 Lunches, Nos. 1, 2 and 3 283 285 Dinners. Nos. 1 and 2 Dinner, No. 3 BILLS OF FARE. ALLOWANCE OF SUPPLIES. For a Private Entertainment Donation Day at Home for the Friendless 288 288 For a Public Entertainment Founders' Day at the Thompson Home 286 287 288 288 COFFEE, TEA and CHOCOLATE. 1 Good New England Coffee. For a family of six take six large tablespoonfuls of best Java coffee, well browned and ground (not too fine), beat into it half an egg and one cup of cold water. After it is thoroughly beaten, let it stand half an hour, well covered. Then put into coffee pot, pour on two-and-a-half quarts of boiling water and put on the stove, stir once or twice at first, to prevent burning. Let it scald fifteen or twenty If desired to be very nice, beat up eight instead minutes. of six tablespoonfuls coffee; put six in the pot to boil twenty minutes, and about five minutes before it is done, throw in the rest and cover quickly. 2 Vienna Coffee. With very little extra trouble morning coffee can be greatly improved. Beat the white of an egg to a stiff froth, mix with an equal quantity of whipped cream, and use in coffee instead of cream; put in cream first, then coffee, and lastly this mixture. 3 Soyer's Cafe au Lait. One cup of best coffee, freshly roasted, but unground, two cups of boiling water, one quart of boiling milk. Put the coffee in a clean, dry kettle, or tin pail; fit on a close top, and set in a saucc-pan of boiling water. Shake it every few minutes, without opening it, until you judge that the coffee grains must be heated through. If, on lifting the cover, you find that the contents of the inner vessel are very hot and smoking, pour over them the boiling water directly from the tea-kettle. Cover the inner vessel closely, and set on the side of the range, where it will keep very hot, without boiling, for twenty minutes. Then add the boiling milk; let all stand together for five minutes more, and strain through thin muslin into the coffee urn. Use loaf sugar for sweetening. 4 Coffee for Two Persons. Four rounding teaspoonfuls of coffee tied up in a piece of Swiss muslin (leave plenty of room for expansion), pour on two cups of bubbling, boiling water, cover close and set back on the range about ten minutes. Break one egg in a large coffee cup, give it a good whip with a dover egg-beater, divide the usual quantity of sugar, pour on the hot coffee, add warm milk and one spoonful of cream, and with foam standing one inch above the rim of the cup you will think it too pretty to drink, and when you taste it will say you never knew how good coffee was before. in each cup, add it half the golden 5 Cream and Milk for Coffee. Sweet rich cream, well beaten to free from lumps is best for coffee, but boiling fresh milk is a good substitute. The white of an egg thoroughly beaten and added thin cream or rich milk is also very nice. to tt Tea and Coffee for Children. Tea and coffee dietary for children is as bad in its effects as its use is universal. Dr. Ferguson found that children so fed only grew four pounds per annum between the ages of thirteen and sixteen; while those who got milk night and morning grew fifteen pounds each year. This needs no commentary. The deteriorated physique of tea-and- coffee-fed children, as seen in their lessened power to resist disease, is notorious among the medical men of factory districts. 7 Tea. Tea is made variously as the taste of people require. Black, green, Japan, and English breakfast, all require different methods. For green or Japan tea, scald the tea- pot and allow from one-half to one teaspoonful for each person, as the strength of the herb may indicate. Pour over this one-half a cup of boiling water, steep in a hot place, (but do not let it boil) from two to ten minutes, then turn in water at a keen boil,in the proportion of one quart to every three persons, and let stand five minutes. 8 English Breakfast or Oolong. Take two teaspoonfuls for three persons, and proceed as above, only letting the tea boil for ten minutes. An English gentleman, whose tea was quite famous, put it to steep in cold water, as soon as the one o'clock dinner was over, and left it steeping until supper time, when it was brought to a boil. Others put it on to steep when the fire is made for sup- per, and let it stand until the meal is announced, served boiling hot. 9 Iced Tea. To each glass of tea add the juice of half a lemon; fill up the glass with pounded ice, and sweeten. 10 German Chocolate. For six persons take four heaping tablespoonfuls of plain chocolate; when grated, put with it the yolks of two eggs, and water enough to mix well together. Place it in the chocolate boiler with one half pint of hot water, and four tablespoonfuls of sugar, to stir well. After scalding five minutes, add one quart of boiling milk, and then the whites of the two eggs beaten to a sugar, stiff froth with stirring all the while. table as soon as possible after the whites of the eggs are put in. It must be sent to the taking care two heaping tablespoonfuls of MRS. C. S. I. 11 Chocolate. Webbs', Bakers, and Mai lard's plain chocolates are the best—take four or six heaping tablespoonfuls of grated choco- late, four of sugar, and wet with four of boiling water; rub this smooth. Then stir this mixture into one pint of boil- ing water; let boil five minutes then add one pint of boil- ing milk. Let all boil three minutes. It is greatly im- proved by milling, while boiling, with a dover egg-beater. If not desired sweet, omit the sugar. A dainty addition is two tablespoonfuls of whipped cream, that has been sweetened and flavored with vanilla, laid on the top of each cup. \ GENERAL HINTS FOR MAKING SOUPS. It is not easy to see why soups are held in so little favor by Americans generally, while with almost all other people they form an important article of food. The French, from the richest to the poorest, have their "pot au feu," which literally would be "pot to the fire," but it is the name used to designate the universal soup. The directions for this vary. We give one of the most economical. Put in a pot, which is kept for this purpose alone, four-and-a-half quarts of cold water, and three pounds of rump beef, with what remains of poultry or cooked meat that may be at hand. Put upon the fire until it boils, and then place where it will simmer gently, removing the scum as it rises; add carrots, two turnips, two leeks or small onions, a head of celery, and three or four cloves. The whole story is meat and vegetables simmered slowly together, and it may be varied in many ways by using dif- ferent vegetables. The meat and vegetables are removed and the clear soup served, after which the meat and vege- tables are served plain, or the meat is dressed with tomato or other sauce. Sometimes a tough fowl is put into the soup pot and cooked until tender, and then put into the oven and browned; the broth thus made serves for a vari- ety of soups; with vermicelli, macaroni, rice, or barley, and soups take those names. By using a variety of vege- tables cut fine it makes vegetable soup. Roast an onion until it is thoroughly brown and boil in the broth and you have brown soup. A soup may be varied in many ways, sometimes by slic- ing hard boiled eggs into it, after dishing; again, small squares of bread, fried to a brown crisp, as in receipt for croutons, and dropped into the soup when it is ready for the table, imparts a savory relish. 12 Why Soup is Wholesome. The London Food Journal says: Physiologically, soup has great value to those who hurry to and from their meals, as it allows an interval of comparative rest to the fainting stomach before the more substantial beef and mutton is attacked, rest before solid food being as import- ant as rest after it. Let a hungry and weary^ merchant rush in mechas res—plunge boldly into roast beef, and • what is the result ? The defeat is often as precipitate as the body is weary the stomach was the attack. When must be identified with it, and cannot therefore stand the shock of some ill-masticated, half-pound weight of beef. But if a small plateful of light soup be gently insinuated into the system, nourishment will soon be introduced, and strength will follow to receive more substantial material. 13 Perfect Mock Turtle Soup. Endeavor to have the head and the stock-meat ready It will take . . Hours. 1 1 I 5 . for the soup, the day before it is to be eaten. eight hours to prepare it properly. Cleaning and soaking the head . To parboil it to cut up «Cooling* nearly Making the broth and finishing the soup .. . . . .. . . . . SOUPS. 7 Get a calf's head with the skin on (the fresher the bet- ter) ; take out the brains, wash the head several times in cold water, let it soak for about an hour in spring water, then lay it in a stewpan, and cover it with cold water, and half a gallon over; as it becomes warm, a great deal of scum will rise, which must be immediately removed; let it boil gently for one hour, take it up, and, when almost cold, cut the head into pieces about an inch and a half by an inch and a quarter, and the tongue into mouthfuls, or rather make a side dish of the tongue and brains. When the head is taken out, put in the stock meat (about five pounds of knuckle of veal), and as much beef ; add to the stock all the trimmings and bones of the head, skim it well, and then cover it close and let it scald five hours (reserve a couple of quarts of this to make gravy sauces) ; then strain it off and let it stand till the next morning; then take off the fat, set a large stewpan on the fire with half a pound of good fresh butter, two ounces of onions sliced, and one-fourth ounce of green sage; chop it a lit- tle ; let these fry one hour; then rub in half a pound of browned flour, and by degrees add your broth till it is the thickness of cream; season it with a quarter of an ounce of ground allspice and half an ounce of black pepper ground very fine, salt to your taste, and the rind of one lemon peeled very thin ; let it simmer very gently for one hour and-a-half, then strain it through a hair sieve ; do not rub your soup to get it through the sieve, or it will make it grouty; if it does not run through easily, knock your wooden spoon against the side of your sieve; put it in a clean stew- pan with the head, and season it by adding to each gallon of soup two tablespoonfuls of Tarragon vinegar and two table- spoonfuls of lemon juice; let it simmer gently till the meat is tender; this may take from half an hour to an hour ; take care it is not overdone; stir it frequently to prevent the meat sticking to the bottom of the stewpan, and when the meat is quite tender the soup is ready. A head weighing twenty pounds, and ten pounds of stock meat, will make ten quarts of excellent soup, besides the two quarts of stock you will have put by for made dishes. Obs.—If there is more meat on the head than you wish to put in the soup, prepare it for a pie, and, with the addi- tion of a calf's foot boiled tender, it will make an excel- lent ragout pie; season it with zest and a little minced onion; put in half a teacupful of stock, cover it with puff- paste and bake it one hour; when the soup comes from table, if there is a great deal of meat and no soup, put it into a pie dish, season it a little, and add some little stock to it; then cover it with paste, bake it one hour, and you have a good mock-turtle pie. the Sovp.—To table- spoonfuls of lemon juice, two of mushroom catsup, and one teaspoonful of mace, a tablespoonful of curry powder, or a quarter of a drachm of cayenne, and the peel of a lemon pared as thin as possible, let it simmer for five min- utes more, take out the lemon peel, add the yolks of four hard boiled eggs, and the soup is ready for the tureen. To Season each gallon put four While the soup is doing, prepare for each tureen a dozen and a half of mock turtle forcemeat balls, and put them into the tureen. Brain balls, or cakes, are a very elegant addi- tion, and are made by boiling the brains for ten minutes, then putting them in cold water and cutting them into pieces about as big as a large nutmeg; take savory or lemon thyme dried and finely powdered, uutmeg grated, pepper and salt, and pound them all together; beat up an egg, dip the brains in it, and then roll them in this mix- ture, and make as much of it as possible stick to them; dip them in the eggs again, and then in finely-grated and sifted bread-crumbs; fry them in hot fat, and send them up as a side dish. A well blanched veal sweet-bread, not too much done or it will break, cut into pieces the same size as you cut the calf's head, and put in the soup, just to get warm before it goes to table, is a superb 11 bonne bouche y" and pickled tongue, stewed till very tender, and cut into mouthfuls, is a favorite addition. We order the meat to be cut into mouthfuls, that it may be eaten with a spoon; the knife and fork have no business in a soup-plate. N. B.—In helping this soup, the distributer of it should serve out the meat, force-meat and gravy, in equal parts; however trifling or needless this remark may appear, the writer has often suffered from the want of such a hint being given to the soap-server, who has sometimes sent a plate of mere gravy without meat, to others, of meat without gravy, and sometimes scarcely anything but force- meat balls. Obs.—This is a delicious soup, within the reach of those who " eat to live;" but if it had been composed expressly for those who only " live to eat," I do not know how it could have been made more agreeable; as it is, the lover of good eating will "wish his throat a mile long, and every inch of it a palate." 14 Bouillon. To five pounds beef cut in small pieces add five quarts cold water; simmer slowly six hours. A shank of beef, broken twice across and once lengthwise is equally good. After boiling three hours slowly, add salt, black pepper,. one tablespoonful allspice, two onions cut small, one grated carrot, one head celery, two tomatoes, one dozen whole cloves, boil slowly three hours longer, strain and set away. Next day remove the fat, and boil; just before serving, adding a little nutmeg and mace. if one dozen ochras are boiled in the soup, it will require but little spice. Made entirely of lean meat, it can be used the same day. Serve in bouillon cups. In summer, 15 Com Soup. Cut the grains from twelve ears of sweet corn and scrape the milk, add one quart of water; let it boil until quite done, thirty or forty minutes, then add two quarts of new milk, and when it boils stir in one quarter of a pound of butter rubbed into two tablespoonfuls of flour; pepper and salt to taste. Beat the yolks of two eggs with two table- spoonfuls of cream, place in the bottom of the tureen and pour the soup into it boiling; stir all the time for a minute and a half. 16 Summer or Winter Corn Soup. Boil a leg of mutton or shank of beef in six quarts of water for four hours, (or less, if the mutton is to be eaten for dinner). After the meat and fat have been removed (it is better to stand over one day to cool, so that the grease may all be taken off), add a quart or more of sweet corn nicely cut from the cob, and boil twenty or thirty minutes. In cutting the corn (with a sharp knife) take off only the point of the kernels, and scrape the milk and pulp, thus avoiding the hull or skin, which is indigestible and unpal- atable. Just before serving, add to the soup a coffee-cup of cream, with two tablespoonfuls of flour stirred smoothly in and boil for a minute. This can be made in winter by using the Yarmouth canned corn or the dried corn soaked over night, and boiled till tender. The corn flavors mut- ton better than beef stock. 17 C om S o u p. One pint grated corn, one quart milk, two tablespoons butter, one slice of onion, salt and pepper to taste. Cook the corn in two quarts of water thirty minutes. Let the milk and onion come to a boil. Have the flour and butter mixed, and a little boiling milk, and cook eight minutes, then take out the onion and add the corn. F I S H E R 'S I S L A N D, 1 8 8 2. 18 Potato Soup. Ten large potatoes boiled soft; pour off the water and mash. Add one quarter of a pound of butter and pour on three pints of cold milk; let it come to a boil, stirring to prevent burning. Season with pepper and salt; put some toasted crackers or bread fried in butter into the tureen, and strain the soup on them through a colander, serve hot. 19 Parker House Tomato Soup. For one gallon of soup take three quarts of good beef stock (a shank of beef will make six quarts); one medium sized carrot, one turnip, one beet and two small onions; peel and cut them in pieces; add to this three quarts of red tomatoes; boil all for one hour and strain through a colander. Put five ounces of butter in a pan, heat it until it becomes a light brown; take it off the fire and add three tablespoonfuls of flour while hot; mix well and pour a pint or more of the soup into the frying pan, then return all to the soup kettle; season with salt, pepper, and a dessert spoonful of sugar. Set it over the fire and stir it till it boils; boil and skim five minutes. For winter soup of this kind strain the soup before adding the tomatoes, and use in place of the raw tomatoes, two quart cans of sealed tomatoes. 20 Very Rich Beef Soup. Fry an onion in the bottom of your soup digester, then place four pounds of meat upon it and let it heat until the juices of the meat start well. Then add one onion, one turnip, one carrot, sliced quite thin, two or three stalks of celery, some parsley, a blade of mace, four whole cloves, salt and pepper, a tomato, if in season, a tablespoon of caramel or burnt sugar. Boil slowly and gently, keeping it covered until the vegetables are tender, then strain, and it is ready for use. 21 Turkey Toup. Place the rack of a cold turkey and what remains of dressing or gravy in a pot, and cover it with cold water. Simmer gently three or four hours, and let it stand until the next day. Take off what fat may have arisen, and take out with a skimmer all the bits of bones. Put the soup on to heat till boiling, then thicken slightly with flour stirred into a cup of cream, and season to the taste. Pick off all the turkey from the bones, put them in the soup, boil up and serve. 22 Sorrel Soup (Soup a la Bonne Femme). This is a most wholesome soup, which would be popular in America if It is much used in France. Sorrel can be obtained in season, at all the French markets in America. it were better known. For four quarts of soup, put into a saucepan a piece of butter the size of an egg, two or three sprigs of parsley, two or three leaves of lettuce, one onion aud a pint of sor- rel (all finely chopped), a little nutmeg, pepper and salt. Cover, and let them cook or sweat ten minutes, then add two tablespoonfuls of flour; mix well, and gradually add three quarts of boiling water (stock would be better). Make a liaison, i. e., beat the yolks of four eggs (one egg to a quart of soup), and mix with them a cupful of cream, or rich milk; add a little chevril (if you have it) to the soup; let it boil ten minutes; then stir in the eggs or liai- son, when the soup is quite ready. 23 Calf's Head Soup (Simple Process). f Take the head, pluck and feet. Put them into a pot with cold water. Be careful to skim well when it boils. Chop a dozen small onions and let them all boil together until the meat cleaves from the bones. Then strain it. After putting the liquor into the pot again, add thyme, cloves, salt, pepper and cayenne to your taste. Cut all the meat from the head and feet, half the liver and lights, the whole of the heart aud tongue; put all into the pot and boil about three-quarters of an hour. Before it is done take half a pound of butter with as much flour as will make into balls; stir until dissolved. Then add two tablespoon- fuls of tarragon vinegar, four hard boiled eggs cut in slices, and a lemon to improve the flavor. This will make two gallons, and may be kept several weeks, to be used as occasion requires. 24 Ockra Soup. Take two quarts of good strong stock; chop a carrot,, two onions, and a very small turnip; let these fry well in two tablespoonfuls of butter; take out the vegetables and in the butter left in the pan, slightly brown two table- spoonfuls of flour, add to this a little stock to get it very smooth, then pour the vegetables and browned flour into the stock. Wash and cut one dozen ockras in wafers an eighth of an inch thick and let them simmer with the stock and vegetables from one and-a-half to two hours. Add pepper and salt and serve with sippets of toast. 25 Tomato Soup. One quart of water, eight good sized ripe tomatoes cut up; boil twenty minutes and add one half teaspoonful of soda; then boil fcnd add one pint or more of milk, and season as you do oysters. We have three friends who think this soup is delicious, and six who pronounce it abom- inable. 26 Veal Soup. Take a veal shank and boil it eight hours in three quarts of water; set the liquor in a cool place until an hour before dinner; skim it well and dry off the top with tissue or blotting paper. It should be a jelly. Let it scald for half an hour with an onion unbroken or cut at the bottom of the pot; then add a pint of cream into which two tablespoon- fuls of flour have been well stirred; season with salt and pepper, and a little chopped parsley, or as in sorrel soup. sours. 15 27 Black Bean Soup. One quart of black beans, soaked over night, and boiled until perfectly soft; mash them through a colander; have the ready three quarts of strong beef stock; add to it beans and one small onion; boil one hour. Have in the soup tureen three hard-boiled eggs, minced fine ; slice in one lemon; one teaspoonful of brown sugar, a pinch of cloves, two of cinnamon, black pepper and salt; also two tablespoonfuls of the mace compound. Pour the soup into the tureen and serve at once. M R S. A. S . 'S " L I Z Z I E ." 28 Pea Soup. One quart of soaked split peas, two pounds of salt pork, five quarts of water. Boil five hours, and strain through a sieve while hot. 29 Croutons. These are small pieces of bread, cut the size of a dice, and fried crisp and brown, to be used in soup. 30 Browning for Soups. Many of the nicest soups owe their attractive appearance to burnt sugar, which is prepared as follows: Put three tablespoonfuls of brown sugar and an ounce of butter in a small frying pan or iron skillet and set over the fire; stir continually until it is of a bright brown color and sends forth a burning smell, add half a pint of water, boil and skim, and when cold, bottle for use. Add to soups at dis- cretion. 31 Oyster Soup. This is one of the finest soups we have ever tasted. To one quart of oysters add a teacup of water, shake well and strain off; putting the oysters in a double boiler to heat, then take the strained liquor set it over the fire and as soon as it becomes scalding hot pour it over a piece of butter the size of an egg, into which you have braided, while the liquor is boiling, a tablespoonful of flour; let butter, flour and liquor cook a few minutes, stirring well, then add half a pint of sweet milk or cream and then the oysters, season- ing with salt and a little cayanne pepper. Do not let the soup boil, but keep it quite hot for a moment or two after adding the oysters. Have both soup and oysters cooking so equally that neither waits for the other. This is the secret of success. 32 Oyster Soup. the milk and water come to a boil, add For four cans of oysters have twelve crackers rolled fine, two quarts of boiling water, one pint of good rich milk. Let the crackers, salt and pepper, boil one minute briskly; pour in the oysters, which have been heating in the double boiler, and let all come to a scald; add about a quarter of a pound of butter as they are poured into a tureen. 33 Miss Parloa's Green Pea Soup. One pint of the peas having already been thoroughly cooked, are put in a pot on the stove with a slice of onion addsd. When they have been brought to a boil they are removed and mashed, and a pint of stock is added. Then two tablespoonfuls of butter are melted, and a tablespoon- ful of flour is mixed in the stewpan. This is poured into the mixture of peas and stock and a pint of cream added last. 34 Soup Dumplings—Mrs. Ewing. In seasoning, salt, pepper, a Three tablespoonfuls of flour, while of one egg, and one the beef bone minced tablespoonful of marrow out of with a fork. little lemon peel, and a little minced parsley were used. This dump- ling was said to look lovely in amber soup. The materials have to be pounded together with the white of egg until well blended, then form into little balls the size of marbles. the dumpling?" inquired a "Does the suet moisten pupil in the body of the hall. " The white of egg moistens," replied Mrs. Ewing. A soup bone should be at least half meat if rich broth in a stock pot or digester, differ-' was desired. Place ing from the ordinary kettle in that it had a close fitting lid. Cover with cold water, add a teaspoonful of salt. The meat and bone takes about two quarts of water. The water to be put on cold and salt added at the time, in order to draw out the slime and blood, and assist in its rising in the scum so that it might be carefully skimmed off. When the water comes to the boil it must be carefully skimmed. If allowed to boil in, the soup would not be so clear nor half so in regard to flavor is that the soup made shall be fresh and not salt. When the soup has been properly skimmed the cover should be put on and screwed down close and the soup be allowed to simmer,not to boil rapidly, for four hours. Longer cooking simply extracts more of the gelatine that is in the bone, while affecting the clearness of the soup. All the juices of the meat could be perfectly extracted in four hours. A fine strainer or fine hair sieve was the best the purpose. for straining, but a napkin would answer flavored. The most important point finely The draining process completed, the soup should be set to cool in the coldest obtainable place—not a refrigerator— but in a draught of cold air, for the sooner the soup stock cools the more perfect the flavor and the longer it keeps. A knife run along the bowl removes every particle of grease. Amber colored stock can be made with a pound of the lean beef that comes from the round, such as is used for beef tea, cooked in a skillet, or cast-iron spider. Round lean beef gives the soup stock its beautiful amber color and fine flavor. Another way is to take the soup bones and spread a little butter over the lean meat; then place in a bake pan and put in the oven and brown nicely before being put in the stock pot. To every quart of simple stock apply a pound of beefsteak browned on a hot pan, clari- fying with shell and white of egg. One vegetable added to a plain soup or clear soup changes it immediately to a vegetable soup, and no multiplication of vegetables would make it anything other than this. In vegetable soup the main thing is to get the vegetables mixed in proper pro- portion to combine things that harmonize or taste well together. The maximum of success was attained when no one of the various ingredients could be tasted distinctly. 35 Green Pea Soup. Take a small slice of salt pork, a quart of fresh shelled green peas, or, if in winter, a can of French or Marrowfat peas, pour over them a quart of boiling water and let them boil until they can be washed and strained through a seive or fine colander. Then pour in three pints of boiling milk; salt and pepper to taste. Let all scald together for ten minutes; have the yolks of two eggs beaten with two tablespoonfuls of milk in your soup tureen, pour the scald- ing soup upon them, and add a spoonful of fresh butter. Serve with croutons, or toasted bread, or crackers. 36 White A l m o nd Soup. A shank of veal put into five quarts of cold water and boiled down to four; put one carrot, one bunch of celery, one good sized onion, and two cloves into a bag, and put them into the soup kettle with the veal and boil half an hour, or until the flavor is extracted. Then take them out. When the liquor is boiled down to four quarts set it aside until the next day. When you wish to serve, put the jelly in the soup kettle and add two ounces of blanched almonds chopped fine, and half a pint of sweet cream, cook a few moments, and send to the table. 37 Clam Soup. Put thirty clams in a pot, add four quarts of water. Let them scald two hours and then take them out and chop fine, return to the pot and add a little mace and a few pepper corns. Boil one hour longer. Rub smoothly together a piece of butter, the sifce of an egg, with two tablespoonfuls of flour, and stir this with a pint of boiling milk. the clam soup, which has now boiled three hours, stir in the thickened milk and pour into tureen. Into Canned clams make a nice soup after the above recipe. OYSTERS. (For Oyster Soups, see Soups.) 38 To Stew Oysters. Put the oysters with the broth to boil, and when they begin to curl, skim them out of the kettle into a pan of cold water; let them lie in the water until the broth has been skimmed and seasoned with butter, salt and pepper; add mace if you like; then drain off the water and return the oysters to the broth. When they begin to boil up again they are ready to serve, and will be found to be more plump and hard by the process. 39 Panned or Gxiddled Oysters. Wash large oysters free from the liquor. Heat a griddle very hot, butter it and lay large oysters all over it,; when brown on one side, turn as you do griddle cakes. In the meantime have the liquor boiled and skimmed, and turned over the oysters when served, first seasoning it with butter, salt and pepper; serve on toasted bread. 10 Devilled Oysters- To one quart of chopped oysters, add six tablespoonfuls of rolled cracker, four tablespoonfuls of melted butter, half a teaspoonful of salt, one-fourth of a teaspoonful of pepper; bake in hot oyster shells fifteen or twenty minutes. 41 Boasted Oysters. One quart of oysters, rounds of thin toast delicately browned, butter, pepper and salt. Have ready silver or scalop shells, or several pans of block tin, the ordinary " patty pan " will do if you cannot get anything better. Cut stale bread in thin slices of a size that will just fit in the bottom of your pans, toast these quickly to a light brown, and lay within your tins. Wet with a great spoon- ful of oyster liquor, then with a silver fork arrange upon the toast as many oysters as each patty will hold without heaping them up. Dust with pepper and salt, put a bit of butter on top, and set the pans, when they are full, upon the floor of a quick oven. Cover with an inverted baking pan to keep in steam and flavor, and cook until the oysters " ruffle." Eight minutes in a brisk oven should be enough; send very hot to the table in the tins in which they were roasted. Next to roasting in the shell this mode of cooking oysters best preserves the native flavor of the bivalves. 42 How to Broil Oysters. Now let me tell you how we broil oysters here. Given a double gridiron that folds together, and a sufficient num- ber of the bivalves in their natural state, to roll them in anything is to spoil them; grease the bars of the gridiron, which prevents their sticking; then dip each individual— as Audubon always said in reference to birds—into melted butter; place them on the utensil. A brisk fire of charcoal is of course necessary, over which they are to be broiled. Meantime they should be constantly turned and basted with butter. When done, serve on very hot toast and dishes, and you have a dish that Brillat-Savarin, with all his gastronomic ideas, never thought of, and which would have driven him mad with envy. 43 Pried Oysters. Select the largest, drain them on a cloth or hair sieve, dip them in rolled cracker crumbs that have been sifted and seasoned with pepper and salt; fry in equal parts of butter and lard until they are browned. Grated bread crumbs are even more delicate than cracker crumbs, and do not require sifting. 44 Fried Oysters. Dry large oysters on a soft towel, dip them into well beaten egg and roll in sifted cracker crumbs; then fry in equal parts of butter and lard, which should be very hot. 45 Fried Oysters. Beat an egg and a tablespoonful of milk together, add to this enough finely sifted cracker crumbs to make a thin batter, dry the oysters, dip them into this batter and draw them out well covered with it, plunge them into boiling batter and lard and fry. 46 Oyster Fritters.—Madame Pierson. Take the liquor from the oysters, boil and skim it, add to every teacupful an equal quantity of milk, three eggs and six tablespoonfuls of flour, into which has been stirred a teaspoonfu! of baking powder; pour a tablespoonful of butter in a small cake on the griddle, lay an oyster in the middle and let it cook through. 47 Oysters Broiled in the Shell. The oysters should be of the largest size. Clean the shells with a stiff brush, then open, and save the juice ; turn boiling water over the oysters for only a minute or two ; drain it off, and lay the oysters on one-half of the shell, putting it on a well-heated gridiron over a very hot fire. Boil the liquor that came from the oysters when opened, add it to the shells with a sprinkle of salt, pepper, and a bit of butter; serve hot on the shells, laid on large platters. 48 Teal's Cream Oysters. Fifty large oysters, one quart sweet cream, butter, pep- per, and salt to taste; put the cream and oysters in sepa- rate kettles to heat, the oysters in their own liquor and let them come to a boil; when sufficiently cooked skim them, take out the oysters and put in a bowl to keep warm, put the cream and oyster liquor together, season to taste and thicken with powdered crackers, when thick as cream add the oysters. 49 Unsurpassed Fricasseed Oysters. For one can of oysters use one pint of thin cream; clean all the liquor from the oysters and put them in the double boiler until hot; at the same time thicken the cream with two even tablespoonfuls flour and season with salt, pepper and a small pinch of mace, and the same of cinnamon and a very little butter; cook this well, and when done thor. oughly, add to it the liquor of the oysters which has been scalded and well skimmed until clear; then add the oysters, letting them remain just long enough to get plump (if left too long they shrivel and grow tough). Have ready some toast cut in two inch squares on a platter and pour the whole over it, or have leaves and triangles of rich paste around the dish and partially moistened by the fricassee. Your platter must be very hot, as fricasseed oysters chill like a new-born baby. 50 Fricasseed Oysters. Drain the liquor from a quart of oysters, which should be placed to heat in the double boiler, strain half a pint of the liquor and put in a porcelain kettle and when it boils put in the oysters, have ready two tablespoonfuls of flour rubbed into a tablespoonfuls of butter. When the oysters begin to swell, stir this into the sauce, cook until the oysters are white and plump; then add a gill of cream, and pepper and salt. 61 Oyster Pie—Mrs. S. P. B. Two cans of oysters, or three pints of solid oysters, one quart of sweet cream, one dozen rolled butter crackers, pepper, salt, etc. Stir all together and pour into a dish lined with thick puff paste, cover with another paste and bake three-quarters of an hour. This is a delicious mode of cooking oysters. 52 Oyster Patties. Put the oysters in a saucepan with enough of the liquor to cover tlfcm; let them come to a scald, skim well, add two tablespoonfuls of butter for one quart of oysters, sea- son with pepper and a little salt. Two or three spoonfuls of cream will add to the richness.- Have ready small tins lined with puff-paste; put three or four oysters in each, according to the size of the patty ; cover with paste and bake in a quick oven twenty minutes; when done wash over the top with beaten egg and set in the oven for two minutes to glaze. 53 Scalloped Oysters. Have a pint of grated bread crumbs or fine crushed cracker crumbs, seasoned with salt and pepper, either soda or butter crackers; put a thin layer in the bottom of a but- tered two-quart pudding dish ; wet slightly with oyster liquor and milk, mixed ; next a thick layer of oysters; sea- son with salt and pepper and small bits of butter; then more crumbs and oysters, alternately, until the dish is full. Let the top layer be of crumbs. Beat an egg and mix it with a little milk to pour over the top; place little lumps of butter all over the top, cover the dish and bake half an hour; remove the cover a few minutes before taking from the oven to let it brown. The oysters must be done through but not overdone. 54 Oyster Omelette. Beat six eggs separately; add, by degrees, one gill of cream to the beaten yolks; season with salt and pepper, add the whites, well beaten. Have ready one dozen large oysters cut in half; put into a saucepan to heat, one table- spoonful of butter; pour the eggs into it, drop the oysters on evenly. Fry a light brown, then set in the oven to brown the top, or turn like an ordinary omelette. 55 Croustade of Oysters. Have a loaf of bread baked in a round two-quart basin. When two or three days old, with a sharp knife cut out the heart of the bread, being careful not to break the crust, and plunge it into a deep pot of boiling lard for one moment, or butter the entire surface of the bread, and bake in a hot oven, being careful not to burn. Break up the crumbs very fine, and dry them slowly in an oven; then quickly fry three cupfuls of them in two table- spoonfuls of butter. As soon as they begin to look golden and are crisp,they are done. It takes about two minutes over a hot fire, stirring all the time. Put one quart of cream to boil, and when it boils, stir in three tablespoonfuls of flour which has been mixed with half a cupful of cold milk. Cook eight minutes. Season well with salt and pepper. Put a layer of the sauce into the croustade, then a layer of oysters, which dredge well with salt and pepper; then another layer of sauce and one of fried crumbs. Continue this until the croustade is nearly full, having the last layer a thick one of crumbs. It takes three pints of oysters for this dish, and about three teaspoonfuls of salt, and half a teaspoonful of pepper. Bake slowly half an hour. Serve with a garnish of parsley around the dish. 56 Chicken a nd Oyster Croquettes. Take equal quantities of chicken and oysters; over the latter pour scalding water; parboil for a moment, and then plump in cold water; chop both chicken and oysters fine; add a cup of sifted bread crumbs, a tablespoonful of but- ter,.stirred well together, then moisten with one well beaten egg and enough thick sweet cream to make just thick enough to handle; season with salt and pepper, and if liked, a little mace; form into long, slender rolls; dip into beaten egg, roll in sifted cracked crumbs, and fry in lard to a light brown; serve in a napkin, and garnish with celery tops or parsley and slices of lemon. 57 Pickled Oysters. Strain the liquor from the oysters; boil and skim until •clear; drop in the oysters and let thein come to a boil; skim them out and put them in a jar. Take about half the liquor remaining, add vinegar until it tastes sharp, a few- whole cloves and allspice; boil and pour over the oysters, hot; cover them and let them stand two or three days before using. If you wish to use them any sooner take a little more vinegar. 08 Pickled Oysters. No. 2. Take the oysters from the liquor, boil and skim it. Rinse the oysters if there are any bits of shell attached to them; put them in the liquor while boiling; boil them one minute, then take them out of it, and to the liquor put a few pepper corns and a blade or two of mace, and a little salt, and the same quantity of vinegar as oyster juice. Let the whole scald fifteen minutes, then turn it on to the oysters. If you wish to keep the oysters a couple of weeks, bottle and cork them tight as soon as cold. 59 Lobster Croquettes. Chop the meat of a well-boiled lobster fine, add pepper, salt and mace, if liked; mix with this one-fourth as much bread crumbs as you have meat; with two tablespoonfuls of melted butter and yolks of two eggs, form into balls, roll these in beaten egg, then in cracker crumbs and fry in hot lard. (JO Oyster and Clam Fritters. Twelve clams, minced fine, one pint milk, three eggs; add the liquor from the clams to the milk; beat up the eggs and put to this, with salt and pepper, and flour lastly add the chopped clams. enough for a thin batter; Fry in hot lard, trying a little first to see if fat and batter are right. A tablespoonful makes a fritter of moderate size. Fry quickly and serve hot. 61 Batter for Oyster Fritters. One egg, one tablespoonful of flour and half a cup of milk; pour scalding water over the oysters in a quart can; then chop them and add to the batter. 62 H aw Oysters. Should be served at a party or small entertainment on a handsome block of ice, that has been hollowed out on the top. Set the ice on a platter and garnish the edges with quar- ters of lemons. Be careful that in its melting the water does not overflow. For a second course at dinners or lunches lay three or four oysters on an individual oyster dish, garnished with lemon; lay a sprig of the yellow heart of celery across. Have pepper, salt and vinegar at hand. FISH AND FROGS. 63 Boiled Fish. Rub the fish with a fresh lemon, inside and out. To four quarts of boiling water add half a teacupful of salt, a bouquet of sweet herbs, and half a teacupful of vinegar; boil gently, or scald, as the size of the fish may require, allowing from six to ten minutes for each pound of fish. Serve on a napkin, with egg sauce or drawn butter, and gravy-boat garnished with cut lemons and hard boiled eggs grated over. 64 Boiled Fish with Vegetable Flavor. Mince a carrot, an onion, and a small piece of celery; fry them in a stewpan with a little butter; add some parsley, some pepper-corn, and three or four cloves. Now pour on two quarts of water and a pint of vinegar; let it boil a quarter of an hour, skim it, salt it,and use for boiling the fish. Rub the fish with lemon juice and salt, put it in a kettle and cover with the above liquor. Let it only simmer—not boil hard—until thoroughly done. 65 -To Broil a Whitefish, Lay the fish wide open upon a double gridiron, and broil it as you would a steak; salt and pepper. 66 Fish Chowder. Quarter pound of pork, cut in pieces; put in the bottom of the pot and fry out. Put slices of potatoes on this, then layer of fish, cut up, two onions, sliced, and layer of soda crackers; repeat these layers. Then pour boiling water over till well covered. Stew twenty-five minutes, but do not stir it. This is excellent, made of whitefish as well as cod. 67 Turbot, No. 1. Take a fine large white fish, steam until tender; take out the bones and sprinkle with pepper and salt. For the dressing heat one quart of milk and thicken with one- quarter pound of flour stirred smooth in a cup of milk. When cool add two eggs and one-quarter pound of butter. Put in the baking-dish a layer of fish, then a layer of sauce, until full. Season with onions, parsley and thyme. Cover the top with bread crumbs and bake three-quarters of an hour. 68 Turbot, No. 2. Five pounds of white fish, boil and cool. For dressing take one quart of milk, one quarter-pound of flour, wet with a little milk, one-quarter pound of butter, two eggs, two small onions, one-half bunch of thyme, one-half bunch of green parsley, pepper and salt. Boil together until it thickens. Put in the baking dish a layer of fish, then a layer of dressing, a layer of bread crumbs. Grate cheese over the top, and bake half an hour. 69 Cod Fish Balls. Pick carefully and take out all bones, and skin enough to fill level full a pint bowl. Lay this in the bottom of your kettle, and place on top two heaping bowls of raw potatoes freshly peeled; pour overboiling water enough to cover both fish and potatoes; boil thirty minutes, then mash both together until very fine and smooth; break into this mixture two raw eggs, stir with a wooden spoon or pot-stick until all are light and well blended; add a bit of butter the size of an egg, then flour your hands and make up into croquets or flat cakes, as you prefer, and boil in a frying-pan. We prefer croquets but old time folks like genuine fish balls. The secret of success is mixing fish and potatoes while both are hot. 70 Baked Lobster, or Lobster Turbot, Two tablespoonfuls of flour (even), mixed well with one tablespoonful of butter. Put over the fire one teacupful of milk. When it comes to the boiling point, stir in the flour and butter; add yolks of three hard-boiled eggs, salt and one teaspoonful of curry powder or anchovy sauce, and red pepper. This makes the sauce. Put in a baking dish a layer of lobster, and then one of sauce; bake thirty or forty minutes and serve piping hot. M. R O M E Y N E, P ER M R S. L O T H R O P. 71 Pickled Fish. Skin the fish and pack in a deep dish; cover with olive oil or butter; spice vinegar with pepper, cloves, cinnamon, allspice and salt; scald and pour over the fish; cover closely and bake until done. 72 Picked Codfish (Delicious). Pick, very fine indeed, of the thick part of the codfish one pound, put it into the spider, pour over sufficient boil- ing water to cover it well, then scald it well for a minute; pour off all this water, and if the fish is still too salty drain it off and repeat the process. Get ready a cup and a half of sweet (fresh) milk. Take from this amount of milk four tablespoonfuls and mix into it two tablespoons of sifted flour and stir till it becomes a smooth batter. Pour on to the fish the fresh milk and set on the stove. Add to it two ounces of butter. Allow it to cook till the butter melts, then stir in the prepared batter very slowly and let all boil ten minutes, stirring all the time. If too thick add a little milk; if too thin, add a little flour. After dishing, sprinkle a little pepper over it. Cream can be used without the flour. 73 Codfish for Friday Dinner. One quart picked codfish, one pint bread crumbs, one- half pint cream, four ounces butter, one teaspoon pepper; wash the fish thoroughly and soak over night in cold water. When ready to use pick it fine; put it in a baking-dish, in layers, with the crumbs and pepper (adding a little mus- tard layer, which must be crumbs, spread the softened butter; pour the cream over the whole and bake half an hour. Milk may be used instead of cream. if you like); over the top 74 Frogs. Scald them in salted b o i l i ng water, rub them with lemon juice and boil for three minutes; wipe them; dip them first in cracker dust, then in eggs (half a cupful of milk mixed in two eggs and seasoned with pepper and salt), then again in cracker crumbs. When they are well covered with crumbs, clean off the bone at the end with a dry cloth. Put a tablespoonful of lard and a tablespoonful of butter in a spider, over a bright tire, and when hot enough put in the frogs and fry. SAVORY SAUCES. 75 Drawn Butter Sauce. Ingredients: Three ounces of butter, one ounce of flour, half a pint of water (or, what is better, veal stock), a pinch of salt and pepper. Put two ounces of the butter into a stew pan, and when it bubbles and boils up, sprinkle in the flour. Stir it well with a wire egg whisk, until the flour is thoroughly cooked and smooth, but without taking take any color, and then mix in well the water or stock; it off the fire and pour through the gravy strainer; then add the one ounce of butter cut in small bits. This sauce may be greatly varied and called by a dozen names. 1st. By the addition of two tablespoonfuls of nasturtions, or pickled cucumber, or cauliflowers, these latter cut fine, or by two tablespoonfuls of capers 2d. For fish, anchovy paste or anchovy sauce may be added as desired, from one teaspoonful to one tablespoonful, or the inside of a lemon chopped fine, being careful to remove the seeds. 76 Drawn Butter Sauce. Two heaping tablespoonfuls of flour, a generous half cup of butter and one pint of boiling water, work the flour and butter together until creamy and light, gradually add the boiling water, stir gradually until it comes to a boil, but do not let it boil, take from the fire and serve. A speck of Cayenne pepper may be added if you choose. 77 Egg Sauce. Cut up three hard-boiled eggs in small dice, salt, pepper, ininced onions (one teaspoonful), parsley and thyme; add all these to the drawn butter recipe. It is very nice for boiled chickens, fish or leg of mutton. 78 Oyster Sauce. Scald one pint of large fresh oysters just enough to plump them, adding one tablespoonful of pepper, vinegar, a little black pepper and salt; pour this into a recipe of well made drawn butter (as above) at boiling point; stir thoroughly, and serve. 79 Celery Sauce. Cut enough celery into pieces half an inch long to fill a pint bowl, and stew in a small quantity of water (say a cupful) till tender; add one teaspoonful of pepper vinegar, a little salt and pepper; pour in one teacup of cream or milk, and add a teacup of very thick drawn butter. 80 Tomato Sauce. One quart of canned tomatoes, two tablespoonfuls of butter, two of flour, six cloves, a small slice of onion, cook the tomatoes ten minutes, heat the butter in a small frying pan, add the flour, cloves and onion, stir over the fire until smooth and brown, then stir into the tomatoes, cook five minutes, season to taste with salt and pepper, rub through a strainer fine enough to keep back the seeds; this sauce is nice for meat or macaroni. Mrs. A. S.'s " L I Z Z I E ." 3(5 SAVORY SAUCES. 81 Tomato Sauce. Soald and peel six large, ripe tomatoes; cut them up and stew slowly; cream together one tablespoonful of butter, one tablespoonful of sugar, one tablespoonful of flour; when the tomatoes are thoroughly done and reduced to a fine pulp, add pepper and salt; stir the butter, sugar and flour in; let boil up, and serve. In winter this sauce may be made from nice canned tomatoes. 82 Pepper Vinegar. Fill a quart bottle or jar with small peppers, either green or ripe; put in two tablespoonfuis of sugar and fill with good cider vinegar. Invaluable in seasoning sauces, and good to eat with fish or meat. 83 Mint Sauce. Of fresh garden mint take enough to make half a tea- cupful when chopped fine, two tablespoonfuis of sugar, half a teacupful of cold vinegar; let them stand from one to three hours; when your lamb is ready to serve, add half a teacup of boiling water and let scald. 8-t Sauce Hollandaise, To make one pint of sauce use one tablespoon of butter and one of flour. Mix in a saucepan on the fire until the butter melts. Put in gradually, one-half cup at a time, stirring smooth each time, one pint of water, hot or cold. Season with one salt-spoon of salt, one-fourth as much pepper and a little nutmeg. Let the sauce boil a minute to take away the taste of the flour, then take it off the fire and add yolks of two eggs, stirring quickly. One table- spoon lemon juice, two of salad oil. Put this around, not over, the fish. Garnish with parsley and slices of lemon. 85 Chili Sauce. Twelve ripe tomatoes, four ripe peppers, two onipns, two tablespoonfuls of salt, two of sugar, three teacups of vine- gar, a little cinnamon, chopped tomatoes, peppers and onions, very line; boil one hour; pour into wide-mouthed bottles and seal. 86 White Sauce for Fowls. v. Take the neck, gizzard and liver of fowls, with a piece of veal or calf's foot; boil in one quart of water with a few whole peppers, and salt, till reduced to one pint; then thicken with two even tablespoonfuls of flour mixed with two tablespoonfuls of butter; boil five or six minutes; have ready the yolks of two eggs beaten with one teacup of cream from the morning's milk; pour into the saucepan and shake a moment until done. f 87 Mushroom Sauce. Wash and pick one pint of fresh mushrooms (or one can of French mushrooms), put in a saucepan with a little salt, nutmeg (three grates), one blade of mace, one pint of very sweet cream, a lump of butter (size of a pullet's egg) rubbed in one tablespoon of flour; boil up, stir until cooked, and serve with chicken. 88 Horse-radish Sauce. One teacupful of grated horse radish, one tablespoonful of ground mustard, one tablespoonful of sugar, four table- spoonfuls vinegar and one of olive oil, pepper and salt. 89 Mint Vinegar. Take a glass can and put loosely into it enough nice, clean mint leaves to fill it; then pour over enough good vinegar to fill the bottle full. Cork tight and let stand for three weeks; then pour off into another bottle and keep to flavor mint sauce, etc. 90 Pepper Vinegar—Tarragon Vinegar. Fill a quart bottle with small peppers, either green or ripe; put in two tablespoonfuls sugar and fill with good cider vinegar. Tarragon vinegar can be made after the above recipe, only substituting three ounces of tarragon leaves (to be bought of first-class grocers) for the peppers. The article recommended is Vinagre Estragone, prepared in Bordeaux. 91 Fish Sauce. One heaping tablespoon of flour, three-fourths of a cup of butter, yolks of three eggs. Stir these until smooth, then stir in a little cold water and add boiling water until as thick as you want it. Add the juice of one lemon and slice in the lemon, salt, pepper, nutmeg, a little mustard and parsley. Vinegar if not tart enough. Boil until well cooked and smooth. Strain if necessary. M R S. A D A M S. 92 Dutch Sauce—For Fish (Sauce Hollandaise). One-half teaspoonful of flour, two ounces of butter, four tablespoonfuls of vinegar—tarragon vinegar is best—yolk of two eggs, juice of half a lemon, salt to the taste. Put all the ingredients except the lemon juice ipto a stewpan. Set it over the fire and stir constantly until it heats (but not boils). Add the lemon. Sauce Tartare (A Cold Sauce). We take from Mrs. Henderson this recipe : To a scant half pint of Mayonnaise sauce, made with the mustard added, mix in two tablespoonfuls of capers, one small shal- lot (a quarter of an onion is a poor substitute), two gher- kins or two ounces of cucumber, and one tablespoonful of parsley, all chopped very fine. This sauce will keep a long time bottled and corked, and is delicious for fried fish, fried oysters, boiled cod-fish, cold tongue or salads. 94 Mushroom Sauce. Take a ladleful of stock, free from grease, from the stock-pot, add to it part of the juice from the can of mush- rooms; thicken it with a little flour and butter mixed, add pepper, salt, and a few drops of lemon juice; now add the mushrooms. Let them simmer a few minutes. Pour the sauce over the fillet of beef and serve. 95 Pish Sauce (Grand Hotel, Paris), Sauce Hollandaise. Place in a saucepan the yolks of six eggs, and a little pepper; put them in a vessel of hot water, or over a very slow fire. Stir quickly, adding, little by little, one pound of the freshest butter to every six eggs. When the but- ter is melted and mixed, pass through a sieve; add the juice of a lemon, or a little vinegar. To keep it hot, return the saucepan to the vessel of hot water. B E E F. 96 Roast Beef. Wipe the joint dry; then place it on a pan, with the fat and akin side up; put into a hot oven, and when the heat has started enough of the oil of the fat to baste with, open the oven, and drawing the pan toward you, take up a spoon- ful of the grease and pour over the meat for a few times, closing the door immediately; this should be repeated four or five times during the process of roasting. When nearly done sprinkle with salt, and baste. Have ready a warm platter, and when the meat is dished drain off the grease, carefully keeping back the rich, brown juice which has exuded from the meat. This remaining gravy leave in the pan, placing it on the stove and adding about a gill of water, or soup stock, let it come to a boil and then pour it over the meat. If a made gravy is preferred, more water should be added and a little tiour. Salt hardens and toughens meat, therefore in beef and mutton it should not be put on till it is cooked. It is also necessary to have the oven hot in order that the heat may quickly sear the surface, which will prevent the juice from escaping. It is obvious, if water is put in the pan, this quick searing cannot be effected; water cannot be raised above a certain temperature (its boiling point), while fat is susceptible of a much greater degree of heat, and, therefore, as a basting agent, is preferable. Beef roasted before a fire has a flavor inexpressibly finer than that done in an oven. [We recommend Yorkshire pudding to be cooked and eaten with roast beef.—ED.] Y O R K S H I RE PUDDING.—One pint of milk, two-thirds of a cup of flour, three eggs, and one scant teaspoonful of salt. Beat the eggs very light, add salt and milk, and then pour about half a cupful of the milk on the flour, and when perfectly smooth add the remainder. This makes enough for six persons. Raise your roast of beef on bars or a stand, pour under it into the hot pan and dripping this pudding, let it bake under the beef thirty or forty minutes. »7 Fillet of Beef. The fillet is the under side of the loin of beef, that por- tion from which porter-house steaks are cut. This under side or fillet is covered with skin or fat. Loosen the rib bones and leave a little of the fat on the opposite side, trim the thick sinewy skin carefully off. This operation is very simple, yet it requires great precision. Lard the beef with a fine larding needle and nice salt pork. After it is trimmed and larded, put it into a small baking pan„ on the bottom of which is some chopped pieces of pork and beef suet, sprinkle some salt, pepper and flour over it, and put a large ladleful of hot stock into the bottom of the pan, or it may be simply basted with boiling water. Half an hour before dinner put it into the oven. Baste it often, supplying a little hot stock, if necessary. Miss Parloa says this is one of the simplest, safest and most satisfactory dishes that a lady can prepare for either her own family or guests. First remove from the fillet with a sharp knife every shred of muscle ligament, and thin, tough skin. If it is not then a good round shape, skewer into such. Draw a line through the center and lard with strips of pork from each side so that the lardoons meet in the center. Dredge well with salt, pepper and flour, and put with- out water in a very small pan. Place in a hot oven for thirty minutes. Let it be on the bottom of the oven the first ten, then raise it to the upper grate to finish. Serve with Mushroom, Hollandaise or Tomato Sauce, or tomatoes and Saratoga or with a garniture of roasted Julien potatoes. 98 Beef a la Mode. Take the bone out of a small round of beef, cut some salt pork in strips, about the size of your two fingers, and the thickness of the beef; dip them in vinegar and roll them in the following seasoning: One grated nutmeg, one tablespoon ful black pepper, one of ground cloves, one of allspice and two of salt; add parsley, thyme, sweet marjo- ram and summer savory; then cut openings about four inches apart all through the beef and insert them. Make a rich stuffing with bread crumb, etc.; lay it over the top. Put the whole into a covered pan, pour over it half a pint of vinegar and let it stand in the oven for five hours. The addition of vegetables, one large onion, four carrots and two turnips, chopped fine, is a great improvement. Half an hour before serving skim off the fat, take up the round and vegetables, and add a little browned flour to the gravy; this is as delightful a dish as a turkey when fowl is no longer in season. 99 A la Mode Beef. Take a round of beef, from three to four inches thick, and pound well, make as many incisions in the meat as possible, mix thoroughly blades of onions with ground cloves, salt and pepper, and into each incision, put two blades of onions with one long narrow strip of pork. When the roast is filled in this way pack tightly in a jar and cover with vinegar. Let stand two days, turning twice in that time. To cook it, put butter and pork in a covered pan, lay in the meat, add a little water to prevent burning. Cover it closely and let it roast for four hours ; season again with pepper and salt, and one pulverized laurel leaf, and dish when nicely browned. To make the gravy, add two tablespoonfuls of the vinegar in which the meat has been pickled to the liquid remaining in the pan, thicken with browned flour. 100 To Cook a Steak. tenderloin, round or rump ; the two The choice of cut varies with the taste of a family— porterhouse, latter require more beating with the steak-beater to break the tougher fiber. Break somewhat the fiber of the meat by beating with a steak-beater ; lay the gridiron over bright but not too hot coals ; place the steak on it, turn in two minutes, then again in two minutes. Take up the steak and press it into some soft butter on a warm platter ; turn and press the other side ; now lay again on the gridiron and finish by turning once or twice. A folding gridiron expedites and simplifies the cooking of steak. When sufficiently cooked place the steak on a warm platter on which is some soft butter, considerable salt and a dash of pepper ; turn and press. Serve instantly. It is better to have the gentleman of the house wait for his steak than have the steak wait for the gentleman—be snubbed for having a thing good rather than have it poor. We de- cline to give a receipt for frying steak. 101 Miss Parloa's Method for Beefsteak. thick. Have it cut thick. It will never be good, rich and juicy if only from one-fourth to one-half an inch It ought to be at least three-quarters of an inch thick. Trim off any suet that may be left on it and dredge with salt, pepper and flour. Cook in the double boiler before or over clear coals for ten minutes if to be rare, twelve if it is to be rather well done. Turn the meat constantly. Serve on a hot dish with butter and salt, or with mushroom sauce, maitre cVhotel butter or tomato sauce. Do not stick a knife or fork into the meat to try it. This is the way many people spoil it. Pounding is another bad habit. Much of the juice of the meat is lost. When, as it some- times happens, there is no convenience for broiling, heat the frying pan very hot, then sprinkle with salt and lay in the steak. Turn frequently. 102 Maitre d'Hotel Butter. Four tablespoonfuls of butter, one of vinegar, one of lemon juice, half a teaspoonful of salt, one-quarter of a teaspoonful of pepper, one teaspoonful of chopped parsley. Beat the is spread on fried and broiled seasoning. meats and fish instead of butter. It is particularly nice for fish and beefsteak. the butter to a cream and gradually beat This sauce in To Boil Salt and Fresh Beef and Ham. 103 To Boil Pickled or Corned Beef. Put on the fire in cold water; let it simmer slowly, allow- ing fifteen minutes to every pound; do not let it boil; keep skimming or it will look dirty; if it is left in the pot until the water is cold it will be much more tender. 101 Boiling Meat. There is all the difference in the world between boiling meat which is to be eaten, and meat whose juices are to be extracted in the form of soup. If the meat is required as nourishment, of course you want the juices kept in. To do this it is necessary to plunge it into boiling water, which will cause the albumen in the meat to coagulate suddenly, and act as a plug or stopper to all the tubes of the meat, so that the nourishment will be tightly kept in. The tem- perature of the water should be kept at boiling point for five minutes, and then as much cold water must be added as will reduce the temperature to one hundred and sixty- five degrees. Now if the hot water, in which the meat is being cooked, is kept at this temperature for some hours, we have all the conditions united, which give to the flesh the quality best adapted for its use as food. The juices are kept in the meat, and instead of being called upon to consume an insipid mass of indigestible fibers, we have a tender piece of meat, from which, when cut, the imprisoned juices run freely. If the meat be allowed to remain in the boiling water, without the addition of any cold water to it, it becomes in a short time altogether cooked, but it will be almost indigestible, and therefore unpalatable. 105 Beef Stew. flour; spread the meat on This is a favorite dish with gentlemen. Two pounds of clear beef, from a nice, tender round, and cut an inch or an inch and a-half thick, one onion, two slices of carrot, two of turnip, two potatoes; put three tablespoonfuls of flour (in your dredging box), salt, pepper, and a generous quart of boiling water. Cut all the fat from the meat and put it in a stewpan; fry gently ten or fifteen minutes. In the meantime cut the meat in square pieces; dredge a plate with it; dredge again; pile another layer of meat on this, and dredge again with flour, pepper and salt; cut the vegetables in fine pieces and put into the stewpan; with the fat fry them five minutes, stir- ring well, to prevent burning; now put in the meat and shake it about until it begins to brown; then add the quart of boiling water. Cover close and let it boil up once; skim and set back where it will just scald for one and a-half hours; then add the potatoes, cut in eight pieces, and a tablespoonful of flour mixed well with water; let the stew come to a boil and boil ten minutes; then add dumplings as per receipt dumplings for fricasseed chicken. Cover close and boil rapidly for ten minutes. Mutton, lamb and veal may be stewed in thii? way, except that you will use salt pork instead of the fat of these meats. 106 Remains of Roast Beef. Take off with a sharp knife all the meat from the bones, chop it fine, take cold gravy without the fat, put it in the spider to heat; if you have not this, some of the water in which the bones were boiled; when it boils up, sprinkle in salt and put in the minced meat; cover it and let it stand upon the fire long enough to heat it thoroughly, then stir in a small piece of butter, into which you have rubbed a teaspoonful of browned flour, toast bread, and lay in a dish; put the meat over it; Serve hot. 107 Kate's Monday Stew. Take cold roast beef, cut it up in nice small pieces; the bones, fat and stringy pieces put into a soup digester with a quart of water (or more if the quantity of bones require it); let this boil for an hour; strain this liquor and add the meat prepared for the stew. Then put two onions, two carrots, one turnip; let these boil half an hour or more; then about forty-five minutes before serving put in twelve potatoes, whole or cut in half; let these boil twenty-five minutes, then stir in two tablespoonfuls of flour mixed smooth, with water, pepper, salt and a table- spoonful of butter. The dumplings are made with the receipt for soda and cream of tartar biscuits, and dropped into the stew when the liquor is at a keen boil. Boil from fifteen the pot well covered; serve in a hot platter with the dumplings on top. to twenty minutes, with in 108 To Bake a Ham. Most persons boil a bam, but a first-rate Virginia house- wife tells us it is much better if baked properly. Soak it for an hour or more and wipe dry. Next spread it all over with a batter made of flour and water; put it into a deep pan with muffin rings or bits of oak wood under it to keep it out of the gravy. When fully done—it will take from five to seven hours—take off the skin and batter crusted upon the flesh side and set it away to cool, or glaze it by the following receipt: 109 Glazed Ham. Beat the yolk of two eggs very light. Spread them all over your ham; then sift over fine cracker crumbs, and set in the oven to brown. Currant jelly may be used instead of yolks of eggs, and is very nice. 110 To Boil a Ham as it is Done at the Parker House, Boston, A ham weighing ten or twelve pounds should be boiled six hours. Wash and scrape the ham well. Put it into cold water enough to cover it well and stir into the water a teacupful of weak lye. Let it come to a boil gradually; keep hot water ready to fill up the boiler as it evaporates. If it is to be eaten cold, have ready a large pan in which to put your ham, and cover it with cold water, letting it ^tand an hour or two, or until it is cold. Take it up and remove the skin and ornament as you choose. V E A L. 112 To Roast a Leg of Veal. Take out the bone of the joint; then fill it with a stuffing. Dredge well with flour. (See receipt, No. 126, for turkey stuffing). Bind tight with skewers and cord, sprinkle over with pepper and salt, put two or three slices of pork in the bottom of the pan, with a teacupful of water. Baste well and often. Let a leg weighing twelve pounds cook three hours. Just before it is done sprinkle over a little flour and rub over a little butter. For gravy, stir some brown flour in the pan in which the veal has been cooked, add a piece of butter size of a walnut, and a teacup of stock. 113 Veal Cutlets. Veal cutlets should be cut one inch thick from the leg, divide into equal sized pieces, enough for a helping. Have ready a bowl of bread crumbs, seasoned with pepper, salt and a little summer savory, beat two eggs in a pie plate, dip the raw cutlets in the egg, crumb them well and lay into a frying-pan, containing a heaping tablespoonful of butter and the same of lard when it is at a keen boil, over a bright fire, lay in your cutlet and fry quickly on one side until a bright brown, turn and fry on the other. Let them cook until well done. Lay the cutlets on a hot platter, add to the butter in the pan a tablespoonful of browned flour, and let heat until quite dark ; then pour in gradually a teacupful of milk or cream, and scald to a glaze. Pour around the cutlets and serve promptly. SWEET-BREADS. 114 Veal Sweet-breads Spoil very soon; the moment they come from the butch- er's they should be put in cold water to soak for about an hour; lard them or draw a lardoon of pork through the center of each one; put into salt boiling water or stock and let boil for fifteen or twenty minutes; throw them into cold water for only a few moments, they will now be firm and white; remove carefully the skinny portion and pipes. M R S. H E N D E R S O N. 115 Sweet-breads, St ewe 3. Wash carefully, remove all bits of skin and fatty matter, cover with cold water and heat to a boil; pour off the hot water and cover with cold until the sweet-breads are firm. If liked, add butter as for frying before you put in the second water; stir in a very little flour the second time. When they are tender add for each sweet-bread a heaping teaspoonful of butter, a little chopped parsley, pepper, salt and a little cream. Let them simmer in this gravy for five minutes. Send to table in a covered dish with the gravy poured over them. 116 Sweet-breads Boasted. Put into cold water for fifteen minutes; change to more cold water for five minutes longer; parboil; wipe perfectly dry, lay them in a dripping-pan and roast, basting with butter and water until they begin to brown; then with- draw them for an instant, roll in beaten egg, then in sifted cracker crumbs, and return to the fire for ten minutes lon- ger, basting meanwhile twice with melted butler. Keep hot in a dish while you add to the dripping half a cup of hot water, some chopped parsley, a teaspoonful of browned flour and the juice of half a lemon. Pour over the sweet- breads and serve at once. 117 Sweet-breads, an English Method. Wash the sweet-bread and remove all the adhering bits of skin, then soak in salt water for one hour, then parboil and skim; when half cooked take out and cut into small pieces, or, if you prefer, let it remain whole, and stew until tender, then add a bit of butter, a little salt, to your taste, a dust of pepper, and a teaspoonful of flour thickening. Boil up twice and pour over toast. Serve hot. 118 Broiled Sweet-breads. Soak an hour in cold water. Parboil by putting them in hot water and keeping it at a fast boil for five minutes or longer, then plunging it into ice-cold water, a little salted. When the sweet-breads have lain in this ten min- utes, wipe them very dry, and with a sharp knife split them each in half lengthwise. Broil on a clear, hot fire, turning every minute as they begin to drip. Have ready on a deep plate some melted butter, well salted and pep- pered, mixed with catsup or pungent sauce. When the sweet-breads are done to a fine brown, lay them in this, turning them over several times, and set covered in a warm oven. Lay toast upon a plate or chafing-dish and a sweet- bread on each, and pour the hot butter, in which they have been lying, over them, and send to the table. MUTTON AND LAMB, 120 Mutton and Lamb. To roast a leg of mutton or lamb is a very simple pro- thoroughly twelve minutes for every cess, requiring simply to be put in a pan, and basted and seasoned, baking pound of lamb and fifteen for every pound of mutton. 121 To Boil a Leg of Mutton. Plunge the mutton into boiling water and let it scald fifteen minutes for every pound; in extremely cold weather, allow half an hour extra boiling. Serve with drawn but- ter, and nasturtions or capers. 122 Fore Quarter of Lamb, Boasted, Have your butcher take out carefully the shoulder blade and fore leg. Stuff the cavity; close with a skewer or sail needle and twine; cook eleven minutes to the pound, bast- ing often. Make a gravy by adding a little browned flour and half a teaspoonful of Harvey's sauce to the drippings and bastings left in the pan. Serve with mushroom pickles and boiled spinach, or mint sauce. 123 Saddle of Mutton. It is not every butcher that knows how to cut a saddle of mutton, but insist upon its being cut and trimmed as for a saddle of venison. Hang it from six to ten days. Rub thickly with soft butter or lay thin slices of salt pork all over the top; lay the flaps under. Then fold around it a paste made of only flour and water, but of the consistency of pie crust. Lay slices of pork under it and put it in your pan with the flaps resting on the pork, that is stand- ing in it like an arch. Roast an hour and a-lialf. Serve with a rich brown gravy made from the liquor in the pan; after the fat has been skimmed off and seasoned, a small slice of onion, six pepper corns, four whole cloves and two tablespoonfuls of currant jelly. After removing the paste cover, and while making the gravy, dredge the saddle with flour and let it brown in a hot oven. 124- Pore Quarter of Lamb, Broiled. This is the mosff delicious method of cooking lamb. Choose a young and tender, but small fore quarter; have it well nicked by the butcher, and forty minutes before din- ner place it on the gridiron over bright, but not too hot coals; every ten minutes baste it on both sides with a bit of butter and turn on the gridiron; send it to table just off the fire and well buttered; it will make its own gravy; it should be done thoroughly, that is, past the pink color demanded by French cooks, but not enough to dry the natural juices of the meat. 125 Mutton Cutlets, Breaded. Season French chops with salt and pepper; dip them in melted butter and roll in fine bread crumbs; broil for eight minutes over a fire not too bright, as the crumbs burn easily. Serve with potato-balls heaped in the center of the dish. P O R K. 126 Leg of Fresh Pork, Roasted. Score in crossed lines a leg of pork, run the knife around the bone until it is loosened, take out the bone and fill the place with a rich stuffing made of stale bread, seasoned with butter, salt, pepper and onion ; take a few stitches to prevent the stuffing coming out ; put it on the spit and baste it with fresh butter (it is more delicate than lard). Fresh pork requires longer cooking than any other meat. Serve with hot apple sauce and Irish potatoes, cut in quarters and fried. It will take from three to four hours to cook, according to size. 127 Pork Spare Rihs Are best well broiled over a slow fire served with hot apple sauce. 128 Pork Tenderloins Are either fried or broiled. In either case they require to be very thoroughly done and served without gravy, simply adding a tablespoonful of vinegar to the dripping from the gridiron or in the pan. 129 To Broil Salt Pork. lay on the fine double gridiron and Soak some thin slices of salt pork in milk for two or three hours, turn quickly, so as not to scorch ; this makes a delicious supper if cooked and eaten promptly. It should not be taken off the coals till the family are seated at the table. Serve on a very hot dish. 130 To Fry Salt Pork. Salt pork is greatly improved by soaking it in milk two or three hours, then rolling it in Indian meal before frying. 131 To Bake Salt Pork. Let it soak over night in skimmed milk, then bake like fresh pork. 132 Pork and Beans. One quart of beans soaked over night in tepid water, in which has been dissolved one teaspoonful of soda. Early in the morning pour this water off, add two quarts of boil- ing water and half a teaspoonful of soda, boil the beans two hours, until the skin cracks. Then drain, put into a bean pot, large tin or earthen dish, in the center of which is a pound of salt pork scored in small squares. Let the beans come up to the level of the rind of the pork, pour over this one quart of boiling water, in which two table- spoonfuls of molasses have been stirred. Cover and bake slowly from two to four hours. If necessary you may add a teacup more of boiling water. Baking in a Boston bean pot is a great improvement. 56 POULTRY A ND GAME» POULTRY AND GAME. 133 Turkey and Chicken Stuffing, Three teacups of grated bread-crumbs (no crust and not a drop of water), one cup finely chopped suet, two-thirds of a cup chopped parsley, a tablespoonful of sweet marjo- ram and summer savory, one-half teaspoonful of pepper, one teaspoonful of salt, one or two eggs, beaten, 184 To Roast a Turkey or Chicken. In England and on the continent, neither a turkey nor chicken is stuffed; but not only is the stuffing nice in itself, but it gives as well as preserves a fine flavor to the fowl. After drawing, washing, drying and singeing a fowl, stuff it according to the above recipe, craw and body; truss it well, tying down the legs and fastening the wings. Put into a dripping pan (or on to a spit) the bird thus prepared, and let cook till thoroughly done, but not dry. A four- teen-pound turkey will take three full hours; a ten-pound turkey will do in two. Save the giblets, consisting of liver, gizzard and heart, boil until tender, and mince fine. When you take up your turkey, add a little browned flour to the gravy in the pan, some hot water, and the minced giblets, a few sprigs of parsley about the dish adds greatly to its appearance. Many persons like fried sausages, or fried oysters, laid about the dish, and served with each helping. P O U L T RY A ND G A M E. 57 135 To Boil a Chicken or Turkey. It is not every housewife who knows how best to boil a chicken. Plain, artless boiling is apt to produce a yellowish, slimy-looking fowl. Before cooking, the bird should always be washed in tepid water and rubbed with lemon juice, then stuffed and trussed, and to insure whiteness, delicacy and succulence, should be boiled in a thin soup made of flour stirred into milk and added to the water; after being put into the boiling water it should be allowed to simmer slowly. This method is very effectual in preserving all the juices of the fowl, and the result is a more toothsome and nourishing morsel than the luckless bird which has been "galloped to death" in plain boiling water. 136 Broiled Chicken. Singe the chicken and split down the back, if not already prepared, and wipe with a damp cloth; never wash it; sea- son well with salt and pepper; take some soft butter in the- right hand and rub over the bird, letting the greater part go on the breast and legs; dredge with flour; put in the double broiler and broil over a moderate fire, having the breast turned first to the coals. When the chicken is a nice brown, which will be in about fifteen minutes, place in a pan and put in a moderate oven for twelve minutes. Place on a hot dish and season with salt, pepper and butter. The chicken is improved by serving with maitre cThotel butter. Miss P A R L O A. [ N O TA BENA.—Of this receipt we can only say that ia the main it is excellent, but for ourselves we prefer not to dredge with flour, and not to set in an oven to finish. Broiling is a fine art, and a chicken or quail should be rushed from the gridiron to the table without any maitre tf hotel butter, only its own rich, hot juices and the best of butter.] 137 Escalcped Turkey. Take the remains of cold turkey, from which remove all the bones and gristle; chop the meat in small pieces. Place in an earthen dish a layer of powdered cracker, moistened with milk; then add a layer of turkey seasoned with pep- per and salt, then another layer of powdered cracker, and then one of turkey, and so on until the dish is filled; over that pour the gravy you may have left, or a little hot water and butter, or cream. Finish the top with the powdered cracker, moisten with a beaten egg and sweet milk, bake one hour. Cover the dish for the first half hour, that the top may not become too brown. 138 Prairie Chickens, Partridges and Quail. Clean thoroughly, using a little soda in the water in which they are washed; rinse them and drain, and fill with dressing, sewing them up nicely, and binding down the legs and wings with cord, or trussing with fine skewers. Then put them in a pan with a little butter, lay slices of thin pork over them, set them in the oven and baste fre- quently, until of a nice brown. The large bird ought to brown in about thirty-five minutes. Serve them in a platter with sprigs of parsley alternated with currant jelly. 139 A Nice Way to Cook Pigeons. Stuff the birds with a rich bread dressing; place com- pactly in an iron or earthen dish; season with salt, pepper and butter (or if you like best, thin slices of salt pork over the top), dredge thickly with flour and nearly cover them with water. Then put over a closely fitting plate or cover, and place the dish in a moderate oven, from two to four, or •even five, hours, according to the age of the birds. the If "birds are old and tough, this is the best way they can be •cooked, and they may be made perfectly tender and much sweeter than by any other process. If the gravy is insuffi- cient add a little water before dishing. 140 To Pot Birds. Prepare them as for roasting. Fill each with a dressing made as follows: Allow for each bird of the size of a pigeon one-half of a hard boiled egg, chopped fine, a table- spoonful of bread crumbs, a teaspoonful of chopped pork; season the bird with pepper and salt; stuff them, lay them in a kettle that has a tight cover. Place over the birds a few slices of pork, add a pint of water, dredge over them a little flour, cover and put them in a hot oven. Let them •cook until tender, then add a little cream and butter. If the sauce is too thin, thicken with flour. One pint of water sufficient for twelve birds. 141 Fricassee Chicken. Cut up, wash and dry a pair of chickens, and dredge them well with flour, salt and pepper; put into a stewpan a heaping tablespoonful of butter, let it boil; lay the chick- ens into this and shake them about, turning them and giv- ing each piece a little glazed look; then add water enough to cover the fowls and let stew slowly from forty minutes to an hour. Just before serving let it come to a keen boil and stir in a teacupful of milk or sweet cream, in which a heaping tablespoonful of flour has been stirred. Let it •cook five minutes and pour into a dish over which some freshly baked powder biscuits have been opened and spread. I butter my biscuits. Season with salt and pepper. 142 Fricassee Chicken, No. 2 (French Style). Cut up a young chicken, dredge well with flour (even a grown one, if young and tender, will do), flavor well, put in a frying-pan one tablespoonful of hot lard, cut up a small onion, let it fry with the chicken, adding salt, red and black pepper. Do not cook entirely done, and be care- ful not to scorch; then pour into the frying-pan enough boiling water for the chicken to stew, which let it do for an hour, and just before taking it off add some chopped parsley. 143 Dumpling for Fricasseed Chicken. If dumplings are preferred to biscuit there is no better recipe for them than Miss Parloa's. One pint of flour measured before sifting, half a tea- spoonful of soda, one teaspoonful of cream of tartar, one of sugar, half a teaspoonful of salt. Mix all thoroughly and run through a sieve. "Wet with a small cupful of milk. Sprinkle a little flour on the board, turn the dough (which should have been stirred into smooth ball with a spoon) on it, roll to the thickness of half an inch, cut into small cakes and cook ten minutes. No more, no less. By remembering that the soup should be boiling rapidly when the dumplings are put in, that they should not sink too deep in the liquid, and that the cover of the pot is shut tight, success will be insured. 144 Escalloped Chicken. Cold chicken, chiefly the white meat, one cup of gravy,, one tablespoonful of butter and one egg well beaten, one cup of fine bread crumbs, pepper and salt. Take from the chicken all gristle and skin, and cut, not chop, into- POULTRY AND GAME. 61 long, the Have ready pieces, le»ss than half an inch gravy, or some rich drawn butter in a saucepan on the fire. Thicken it well, and stir into it the chicken ; boil up once, take it off and add the beaten egg ; cover^he bottom of a buttered dish with bread crumbs, pour in the mixture and put another thick layer of crumbs on top, sticking butter all over it. Bake to a delicate brown in a quick oven. Turkey may be used instead of chicken, also veal. 145 Chicken Pie, No. 1. tender Dredge well with flour and stew until two chickens in just enough water to cover them. Make a nice crust, line a deep dish with it ; when the chickens are done remove all the bones ; put the chickens in the dish in which they are to be baked ; thicken the gravy with a little flour and cream ; add a can of oysters ; season with salt, pepper and butter; cover the pie with a crust, and bake quickly. This is very nice. 146 Bice and Chicken Pie, No. 3. Boil a pint or more of rice; stir in a teaspoonful of but- ter, a little milk, two eggs and a little salt. Fricassee two chickens. Cover the bottom of a long dish with rice, then a layer of chicken, and so until it is full. Save out some of the gravy of the fricassee to eat on the rice. Cover the whole with the yolk of an egg and brown it. Curry pow- der may be put into the chicken if liked. One chicken makes a good sized dish. 147 Chicken Jelly. Boil the chicken until tender, cut with a knife fine, put it in a dish, or mold; season with salt,'pepper, a little sum- mer savory, and a teaspoonful of vinegar; boil the bones in the broth awhile and pour over. When cold it will turn out. 148 Chicken Gumbo. Fry one chicken; when about half done, slice with it four dozen ochras and three or four tomatoes; fry till all are done. Have ready some chopped onions (according to size), seasoned with salt and cayenne pepper, and a table- spoonful of flour. Fry this in one side of the frying-pan until brown, then mix with the chicken, ochras, etc.; pour on six cups of cold water, and let all boil two hours over a slow fire. Eat with boiled rice, unless used as a first course in place of soup. This is sufficient for six persons. 119 Chicken Pie. to start, then pour over Cut up and dredge well with flour, pepper and salt, two chickens; put them in a round-bottomed kettle where a heaping tablespoonful of butter has come to a boil; toss the chickens about for five or ten minutes, till their juice begins them boiling water enough to cover them well; let them scald, but not boil, for one hour, then take out all the large bones, i. e., legs, backs, neck-pieces, breast bones,etc., leaving only the wings and second joints. Cut the meat as little as possible, but in shapely pieces. Make a rich crust, roll it thicker than for ordinary pies. Line the bottom of the dish with a plainer under crust, lay the chicken in, season well with salt and pepper, pour over this the rich gravy in which the fowls were boiled with a teacup of cream and a heaping tablespoonful of flour braided with butter,and well scalded. Cover with rich paste and bake three-quarters of an hour. Many persons like three hard-boiled eggs cut in with the chicken. 150 Brunswick Stew. Two chickens, whole, nine quarts of water; boil till ten- der, take out skin and bones, chop fine and return to kettle, adding six potatoes previously soaked an hour in cold water and chopped very fine, also one pint of sweet corn, one quart of tomatoes; boil two hours. Before dishing, add two hard-boiled eggs chopped fine, and one in slices, a piece of butter the size of a hen's egg, fourteen hard crackers, a little salt, very little red pepper, and three tea- spoonfuls of Worcestershire sauce. To be served like soup. . VEGETABLES. 151 Potatoes a la Maitre d'Hotel. Boil and peel the potatoes and let them become cold. Then cut them into rather thick slices. Put a lump of fresh butter into a stewpan, and add a little flour—about a tea- spoonful for a middling sized dish. When the flour has boiled a litte while in the butter, add by degrees a cupful of broth or water. When this has boiled up, put in the potatoes with chopped parsley, pepper and salt. Let the potatoes stew a few minutes, then take them from the fire, and, when quite off the boil, add the yolk off an egg, beaten up with a little lemon juice and a tablespoonful of cold water. As soon as the sauce has set, the potatoes may be dished up and sent to the table. 152 Boiled Potatoes.—Miss Parloa. The time of cooking the potato does not vary with age or freshness. Twelve medium sized potatoes, one table- spoonful of salt, boiling water enough to cover. Pare the potatoes, and, if old, let them stand in cold water an hour or two to freshen them. Boil fifteen minutes, then add the salt and boil fifteen minutes longer. Pour off every drop of water. Take the cover off and shake the potatoes in a current of cold air, at either the door or window; place the saucepau on the back part of the stove, and cover with a clean, coarse towel until serving time. The sooner the potatoes are served the better. 153 Mashed Potatoes. . Prepare as directed for boiled potatoes. Mash fine and stir into them a half a cupful of boiling milk and a table- spoonful of butter. Then take your pot stick or wooden spoon and stir with all your might, round and round, for a minute or two. This will give great lightness and delicacy. 151 Pried Potatoes. Pare and slice the potatoes thin; if sliced in small flakes they look more inviting than when cut in larger pieces; keep in ice-water two or three hours, then drain them dry, or dry them on a crash towel, and drop them into boiling lard; when nearly done take them out with a skimmer and drain them. Let them get cold, and then drop them again into boiling lard, and fry until well done. This last oper- ation causes them to swell up and puff out; sprinkle with salt and serve hot, our recipe says; but many like them cold, as a relish for tea or with cold meats. 155 Potato Puff. Stir two cupfuls of mashed potatoes, two tablespoonfuls of melted butter and some salt to a light, fine and creamy condition; then add two eggs, well beaten (separately) and six tablespoonfuls of cream; beat it all well and lightly- together; pile it in a rocky form on a dish; bake it in a quick oven until nicely colored; it will puff up quite light.. 156 Potato Fritters. Mash and rub through a colander six good boiled pota-. toes; add a little salt, two tablespoonfuls of sweet milk or cream, two tablespoonfuls of flour, one egg and the yolks of two others; beat the reserved whites to a stiff froth, and stir it into the other ingredients, after they are well mixed. Have ready a spider of hot lard, and drop by the spoonful, and boil as other fritters. This is a delicious., breakfast dish. 157 Creaming Potatoes. Slice cold boiled potatoes very thin, have ready a sauce- pan of boiling milk, in which place the potatoes, with salt, a good sized piece of butter, and while boiling, thicken with flour, mixed with water, stirring until delicate and creamy—when ready dish for the table. The goodness of this dish depends much upon catering, just when ready; ten minutes being sufficient time to prepare it. V E G E T A B L E S. 158 Salsify and Parsnips. Grate a bunch or two of salsify as you would horse- radish, add a raw egg beaten, and a little bread crumbs or flour, and fry in a frying-pan, as you would oysters. Parsnips prepared in this way, are extremely nice. 5 Second way: Out your salsify into round lozenges, par- boil; throw it into a frying-pan with a little butter, and heat through, but do not fry brown; turn over this enough soup stock, or the boilings from steak or other bones, to cover it; thicken with a little flour and butter braided together, add pepper and salt, and you have a nice dish. 159 Oyster Plant. Scrape the roots, dropping each into cold water as soon as cleaned. Exposure to the air blackens them. Cut in pieces an inch long, put into a saucepan with hot water to cover them, and stew until tender. Turn off the water and add soup stock or milk enough to cover them. Stew ten minutes after this begins to boil; put in a great lump of butter cut into bits and rolled in flour. Boil up once and serve. 160 Pried Salsify or Mock Oysters. Scrape the roots thoroughly and lay in cold water ten or fifteen minutes. Boil whole until tender, and when cold mash with a wooden spoon to a smooth paste, picking out all the fibers. Moisten with one teacup of cream, a little milk, add a tablespoonful of butter, and three eggs for every two cupfuls of salsify. Beat the eggs light. Make into round cakes, dredge with flour and fry brown. 161 Cooking Carrots. Cut the carrots in small pieces and stew in a little water till tender ; pour off what water is left; putin milk enough to make a sauce, and a good lump of butter rolled in flour; boil up again all together, having added salt and pepper to taste. Celery is excellent prepared in the same way. 162 Asparagus. Asparagus should be boiled in fresh water, and when thoroughly cooked taken out, salted, laid lengthwise upon pieces of toast in a deep dish; pour over a sauce for aspara- gus, made after this fashion: Take equal parts of flour and butter, a tablespoonful Of each; mix thoroughly, add a pint of water and a little salt; cook in a stewpan; when done remove from the fire, and if you desire, stir in the beaten yolk of an egg. Some persons cut asparagus into inch-long pieces, but a genuine " bon vivant" prefers to eat only so much as glides off into his mouth from the four inch-long stalk. 163 A Dainty Way of Serving Asparagus. Take the smallest Vienna breads and prepare them as in the receipt for croustade of oysters. When ready fill them with the heads of asparagus an inch long and which have been cooked according to the above receipt. This makes a nice and pretty course at a lady's lunch. 161 Radishes. Prof. Blot says, cut off the root and all the leaves, but the center one, or stalk. This should always be left on and eaten, as it contains an element which assists in the diges- tion of the radish. Split the radish up into stems, and leave whole at the top; serve in fresh ice water. 165 Spinach. To a peck of well washed and picked spinach take a gallon of water and three even tablespoonfuls of salt; boil for ten minutes or a trifle more, until tender; drain on a sieve, press a little with your hands or butter-ladle to extract the water; chop it up fine, put it in a stewpan with 68 VEGETABLES. a tablespoonful of butter, a teaspoonful of salt, a half a teaspoonful of pepper, one tablespoonful of vinegar, and one or two of broth or beef stock; set over a bright fire for a few moments, stirring well; lay slices of cold hard- boiled eggs over it in the vegetable dish. 166 Tomatoes. Plain stewed tomatoes perfectly done and seasoned with salt and pepper, need only a large lump of butter added, although it is quite common to stir in half a teacup of bread or cracker crumbs. 167 Esoalloped Tomatoes. Peel and cut across the tomato in slices a quarter of an inch thick, lay layers of tomato, then sprinkling of fine bread crumbs seasoned with pepper and salt, then bits of butter; repeat and end with bread crumbs and butter; bake an hour and a quarter. 168 Stuffed Tomatoes. Choose large tomatoes; do not skin them, but cut a round off the top and scoop out the inside, which fill with a stuffing made of bread crumbs, minced onion, cayenne and salt; first fry the onions in a little butter, with what was scooped out of the tomatoes, add the bread crumbs, moistened with a little water or stock, and seasoned with a very little cayenne pepper, salt, and a little Worcester sauce. Fry these a moment; then fill the cavities, allow- ing the stuffing to project half an inch above the tomatoes and smooth it over the top. On this place a salt-spoon- ful of parrnesan cheese and a bit of butter. Bake thoroughly. 169 Succotash. Cut the corn from a dozen ears of corn, being careful not to cut into the cob. Boil one pint of Lima beans in three pints of water two hours; boil glso, the cobs, as they contain much saccharine matter, with the beans. Take out the cobs and put in the corn. Just before taking up, mix a heaping tablespoonful of butter with one teaspoon- ful of flour, some salt and pepper. A cup of good cream is a great improvement. Let your corn boil only twenty- five minutes. 170 Green Corn. Cut the center of kernels through lengthwise with a sharp knife ; scrape the inside out with the back of the knife ; put over and boil with a very little water. After cooking ten minutes, add milk, salt, a very little sugar, and plenty of butter, and let boil gently for twenty minutes more. 171 Corn Oysters, No. 1. One dozen grated ears of sweet corn, three tablespoonfuls of cream, two do. of flour, one do. of melted butter, one egg well beaten ; mix and bake in small cakes on a griddle, or in a frying-pan. These are very nice for tea when made from cold boiled ears of corn left over from dinner. 172 Corn Oysters, No. 2. One teacup of milk, two eggs, two heaping table- spoonfuls of flour and a pinch of salt. Beat all well together and into this stir the corn cut from one dozen ears or more, according to the size, enough to make a thick mass, having just batter enough to bind it together. Drop it by the tablespoonful into the frying-pan with enough hot butter or drippings to keep it from burning. Serve on a platter, hot. 173 Corn Oysters, No. 3 (Mrs. A. S.'s Lizzie). One dozen ears sweet corn grated, one tablespoonful of melted butter, three eggs, two tablespoonfuls of flour, mix together and fry as for griddle cakes. 174 To Boil Turnips. Peel, slice and boil three quarts of turnips till tender, then drain and mash as you would potatoes ; put one tea- cup of cream with a teaspoonful of salt into a stew-pan, pour the mashed turnips into it, mix well, and let stew for twenty minutes or half an hour then add a tablespoonful of butter. 175 Egg Plant. Slice the egg plant about a quarter of an inch thick, parboil in salt and water for ten minutes, or only soak in the same, for families have a choice; then take out and fry in part butter and part lard, or dip each slice (after drying it) into beaten eggs and then bread crumbs, and then fry. Or, slice the plant half an inch thick, soak in salt and water one hour, and wipe dry; dip in flour, then into beaten egg, then in flour again; fry light brown, serve hot. 176 Egg Plant. Slice the egg plant about half an inch thick, soak in salt and water an hour; then take out, wipe dry, dip into flour, then in beaten egg, then in flour again, and fry in part butter and part lard. 177 Boiled Cauliflower. To each half a gallon of water allow one heaped tea- spoonful of salt. Choose cauliflowers that are close and white. Trim off the decayed outside leaves, cut the stalk off flat at the bottom. Open the flowers a little to remove the insects, and let lie in salt and water, with the head down, for an hour before cooking; then put them into fast boiling water with the addition of salt as above. Skim well and boil till tender. Serve with melted butter or deli- cate drawn butter poured over the yolk of an egg and stirred well. Serve this on the cauliflower. 178 To Stew Cabbage. Parboil in milk and water and drain it, then shred it; put it into a stewpan with a small piece of butter, a small cupful of cream, and seasoning, and stew tender. 179 Cabbage Jelly. Boil a cabbage in the usual way, and squeeze it in a colander till perfectly dry, then chop fine; add a little but- ter, pepper and salt; press the whole very closely into an earthenware mold, and bake one hour, either in an oven or in front of the fire. YEAST, BREAD AND BISCUIT. 180 Old. School Presbyterian Yeast. Boil two liberal handfuls of good hops in three quarts of water. Strain. When cool stir in one quart of flour, one cup of sugar, and a handful of salt. Cover this in a stone jar, and let it stand three days in a warm place, stirring it occasionally. On the fourth day add one quart of nicely mashed potatoes. Let it stand until the day following, when it will be ready for use. A small teacup is sufficient for five loaves of bread. This yeast, which has proved most reliable, needs noth- ing to start it, as it is self-raising, and if kept in a cool place will keep six weeks in the summer, and three months in cold weather. It does not foam as do other kinds of veast, so that one who had not used it would think it worthless; but if once used its excellency will i;ot be doubted. In making bread, a tablespoonful of white sugar to a quart of flour is a great improvement to all kinds of bread. 181 Joanna's Yeast. Peel and wash five good sized potatoes, and boil in two quarts of water, then mash and add two small cups of flour, a handful of salt, and half a cup of sugar, white or brown; add potatoes and flour together, and mix slowly in the scalding water in which the potatoes were boiled, and strain all through the colander. Then add the sugar, salt, and a cup of yeast or an yeast cake; keep in a warm place until it rises, and then put away in an earthen crock. Bread made with the above yeast: Sift two quarts of flour and add a little salt, boil three or four potatoes and mash in three pints of water and stir in with a cup full of yeast. Keep in a warm place over night. 182 Mrs. Isham's Potato Yeast. Pare four potatoes and boil in one quart of water; when done mash them fine, and pour on them the water in which they were boiled, one teaspoonful of salt, one-half cup of brown sugar. When cold add half a teacupful of baker's yeast. Put in a warm place to rise. 183 Esther's Bread. To make the yeast: Take ten or twelve potatoes from the dinner pot, wet two teacupfuls of flour with two cups of boiling potato water, add half a teacup of white sugar and one heaping tablespoonful of salt; raise twenty-four hours with a Twin Brothers or Capitol Yeast Cake. This will last a week or ten days. One cup and a-half is enough for four loaves of the bread. Scald skim milk; when cool enough sponge your bread at night; in the morning work it well, let it rise, then put it in a pan and let it rise again; bake in a quick oven. 181 To Sponge Bread. Sift four quarts of flour into a deep pan,sprinkle a dessert- spoonful of salt over it. Make a hole in the center and add, by degrees, three pints of lukewarm water or skim milk; stir the flour into this till it reaches the consistency of a very thick cream; add one and-a-half cups of Esther's yeast, or one cup ot Joanna's yeast, or two yeast cakes, or five cents' worth of compressed or German yeast, or three cents' worth of bakers' yeast, or two tablespoonfuls of brewers' yeast. German and brewers' yeast requires but two hours, the others all night, to raise them. 185 Brown Bread. One quart of corn meal, one pint of rye or Graham flour, one quart of sour milk, one teacup of molasses, and one tea- spoonful of soda. Steam four hours, or bake one hour. This quantity will make two loaves. 186 Corn Bread. One quart of Indian meal, two ounces of butter, as much warm milk as will make a stiff batter, four eggs, a little salt. Beat the whole well together, and bake in shallow tins in a moderate oven. 187 Mrs. A.'s Corn Bread. Two cupfuls of corn meal, two cupfuls of flour, one cup- ful of sweet milk, one cupful of sour milk, one-half cupful of sugar, two eggs, one tablespoonful of melted butter, one teaspoonful of soda, and a little salt. 188 Phillis' Corn Bread. One pint of sour milk, one-half pint of sweet milk, one teaspoonful of teaspoonful of salt, one tablespoonful of lard or butter. White Indian meal stirred in to make a batter, thick, as for muffins. If the meal is perfectly sweet stir it in dry. If not, scald it first. saleratus, one 189 French Bread. Mrs. Henderson, in her " Practical Cooking," gives this recipe which we copy in full, although it is very like the old Southern snap bread : Put a heaping tablespoonful of hops and a quart of water over the fire to boil. Have ready five or six large, freshly boiled potatoes, which mash fine ; strain the hops, now put a pint of the boiling water in which the potatoes were cooked over three cupfuls of flour ; mix in the mashed potatoes, then - the quart of strained hop-water hot, a heaping teaspoonful of sugar and the same of salt ; when this is lukewarm, mix in one-and-a- half Twin Brothers'yeast cakes that have been softened in a little warm water. Let this stand over night in a warm place. In the morning a new process is in order. First, pour over the yeast a tablespoonful of warm water in which is dissolved half a teaspoonful of soda. Mix in lightly about ten-and-a-half heaping teacupfuls of sifted flour. No more flour is added to the bread during its kneading. Instead the hands aie wet in lukewarm water. Now knead the dough, giving it about eight or ten strokes ; then taking it from the side next to you pull it up into a long length, then double it, throwing it down snappishly and heavily. Wetting the hands again, give it the same number of strokes or kneads, pulling the end towards you again and throwing it onto the part left in the pan ; continue this process until large bubbles are formed in the dough. It will take half an hour or longer. The hands should be wet enough at first to make the dough rather supple. If dexterously managed it will not stick to the hands after a few minutes, and when it is kneaded enough it will be very elastic, full of bubbles and will not stick to the pan ; then put the pan away again in a warm place to rise. This will take one or two hours. Now comes another new process : Sprinkle plenty of flour on the board and take out lightly enough dough to make one loaf of bread, remembering the rolling-pin roll that French loaves are not large nor of the same shape as the usual home-made-ones—draw it long so as not to spoil the grain of the bre;id, and with it slightly out in the middle; take these middle flaps and fold, first one and then the other, into the center of the dough, draw it out long, turn the dough completely over and draw it long into the conventional shape. Turn a large dripping- pan bottom side up, sprinkle plenty of flour on it, upon which lay this and the succeeding loaves a little distance apart. Set the pan by the fire again to rise yet another twenty-five or thirty minutes longer ; then bake. 190 Miss Parloa'B Yeast Bread. Ingredients for two loaves: Two quarts of flour, half a cupful of yeast, or one cake of compressed yeast, nearly a pint and-a-half of water, half a tablespoonful each of lard, sugar, and salt. Sift the flour into a bread- pan, and after taking out a cupful for use in kneading, the salt, sugar, yeast, and the water, which must add be about blood warm (or say 100 degrees, if in cold weather, and about eighty in the hot season). Beat well with a strong spoon. When well mixed sprinkle a little flour on the board, turn out the dough on this and knead from twenty to thirty minutes. Put back in the pan; hold the lard in the hand long enough to have it very soft; rub it over the dough closely that neither dust nor air can get It will rise in eight or nice in and set in a warm place. hours. If into loaves, let these rise an hour when the temperature is be- tween ninety and one hundred degrees; if into rolls, let these rise an hour and a half. Bake in an oven that will brown a teaspoonful of flour in five minutes. (The flour used for this test should be put on a piece of crockery, as In the morning shape into loaves or rolls. it will have a more even heat.) The loaves will need from forty-five to sixty minutes to bake, but the rolls will be done in half an hour if placed close together in the pan,, and if French rolls are made they will bake in fifteen min- utes. As soon as baked, the bread should be taken out of the pans and placed on a table where it can lean against It should then be put in a stone something until it is cool. pot or tin box which has been thoroughly washed and scalded and dried, and be set away in a cool dry place. aSticks.—Four cupf u!s of flour, one tablespoonf ul of sugar, one-fourth of a cake of compressed yeast, one-fourth of a cup of butter, one cup of boiled milk, the white of an egg, one scant teaspoonful of salt. Dissolve the butter in the milk, which should be blood warm. Beat the white of an egg to a stiff froth. Dissolve the yeast in three tablespoon- fuls of cold water. Add all the other ingredients to the flour and knead well. Let the dough rise over night and in the morning make into balls about the size of a large English walnut. Roll each of these balls into a stick about a foot long. Use the molding-board. Place the sticks about two inches apart in long pans. Let them rise half an hour in a cool place and bake twenty-five minutes in a very moderate oven. Sticks should be quite dry and crisp. They cannot be if baked rapidly. Swedish Bread.—For this Miss Parloa took some of the dough left from the rolls or sticks; either will do, and rolled it very thin, then she spread over it one tablespoon- ful of cinnamon mixed with half a cup of sugar. First, moisten the sheet of bread with cold water, then sprinkle with the cinnamon and the sugar. Roll very tight, and cut into slices with a sharp knife. Place the slices on well greased tins. Let them rise one hour and a quarter, and bake them in a quick oven. 191 Parker House Rolls. Scald a little more than a pint of milk, let it stand till cold; two quarts of flour; make a hole in the middle of the flour after rubbing into it a tablespoonful of lard or butter, then add a half teacup of yeast, a little sugar, salt, and the milk, and cover with the flour. Let it stand until morning, then work until smooth. When it is light roll out and cut with a pint pail cover; rub it over with a little butter and lap over like a turnover, then let them bake twenty min- utes. They are splendid, and never fail if the directions are followed. This is an old receipt, and has been tried and endorsed by hundreds of cooks. 192 Miss Parloa's Parker House Rolls. One and a quarter quarts of flour, one pint of cold boiled milk, one tablespoonful of sugar, one tablespoonful of but- ter, one teaspoonful of salt, half a cake of compressed yeast. Mix the dry ingredients together and then draw to the sides of the bowl; pour the yeast, which has been dissolved, in a third of a cup of water and the milk; cover the pan; let it stand all night; in the morning knead well; let this rise to a sponge and then roll down to about three-fourths of an inch thick; cut with an oval cutter; let these rise to twice their original size and bake about thirty minutes in a quick oven. It will be obsersedtliat these rolls differ from ours, by having no butter. 193 French Rolls. One pint of milk, one quart of flour, whites of two eggs, one tablespoonful of white sugar, a piece of butter the size of an egg. First take the milk and flour, with a table- spoonful of j'east, and make a sponge. If made of bakers' or home-made yeast, it can be set at night. When the sponge is light, add the other ingredients and set to rise again; roll out to half an inch in^thickness; cut with an oval cutter; bake in a quick oven. 191 Steamed Loaf. Two cups of Indian meal, one cup flour, half-cup molas- ses, salt, one cup sweet milk, one of sour, teaspoon soda. Steam from three to four hours. 195 Ways of Baking Graham Flour. By this time everybody knows how to make Graham " gems " by the usual method, which is simply to stir the batter just a little stiffer than griddle-cake batter, and bake quickly in a very hot oven. One thing is certain, the thinner the batter the hotter must be the oven. It is also the case that gems mixed with water require a hotter oven than those mixed with milk. So, if you can not have a very hot oven, either make the mixture of simple Graham flour and water quite thick, or mix the flour with milk. Skimmed milk is good enough, though new or creamy milk makes the bread more "short," of course. Have the gem pans very hot (I set them in the oven before filling them), and then a scrap of cloth with the least bit of butter upon it, rubbed over the irons, will prevent the gems from sticking. 196 Graham Gems. One and-a-half cupfuls of Graham flour, one cupful of sweet milk, one egg, one tablespoonful of melted butter, one tablespoonful of molasses, two scant teaspoonfuls of baking powder. Beat the egg, then put in the milk, then the flour, with the baking powder well mixed through, and last the molasses and butter. Bake in a very hot oven. 197 Graham Bread—Miss Parloa. One pint of water or milk, one pint of flour, one large pint of Graham flour, half a cup of sugar, half a cup of yeast, or half a square of compressed yeast, one teaspoonful 0f salt. Have the milk or water blood warm, add the the flour sifted in a deep dish, add yeast to it; have yeast and milk gradually the flour, beating until perfectly smooth; set in a rather cool place to rise over night. then the Graham flour, a little at a time, beating vigorously all the time. When thoroughly beaten, turn into two bread pans and let it rise one hour. Bake one hour. the salt, sugar and to In the morning add 198 Graham Bread, No. 2. One quart of Graham flour, three-quarters of a cup of yeast, one quart of water, warm, one cup of molasses. Let this rise over night. Mix with wheat flour in the morning into a stiff loaf; let it rise a second time, afterwards put into loaves to rise for baking. Very good. C O RN B R E AD AND C A K K S. SI CORN BREAD AND CAKES. 199 St. Michael's Corn Cakes. One quart of corn-meal, one quart of flour, six eggs, one teaspoonful of soda, one tablespoonful of cream of tartar, one pound of white sugar, one quart of milk. Method: Mix corn-meal and wheat flour with two teacupfuls of home- made yeast and a little warm water four or five hours be- fore baking, then mix all the above together and bake on griddle like scones. 2 00 Chrissie's Corn-Bread. Mas. J. E. P. One cup white corn-meal, one cup flour, one-half cup white sugar, one cup cream and one egg, or one cup half milk and half cream, and two eggs; one teaspoonful of soda; dissolved in hot water; two teaspoonfuls cream tar- tar sifted in the flour; one saltspoonful of salt. Bake in tins.—From " Breakfast, two loaves, or several small Liuicheon and Tea," by Marion Harland. 201 Steamed Corn Bread. Three cups of flour, four cups of corn-meal, one egg, two-thiids of a cup of molasses, one quart of sour milk, soda and salt; steam three hours, and bake half an hour. If you do not have sour milk, use sweet milk and baking powder. 202 Corn Bread (Most Excellent). One cup of corn-meal, one cup of flour, two teaspoon- fuls of baking powder the flour, one-half teaspoonful sugar, one tablespoonful of lard, two eggs, one cup of milk. in MRS. G. M. D. 82 C O EN B R E AD A ND C A K E S. 203 Com Bread (Mrs. A. S.'s Lizzie). One-half cupful of butter, one-half cupful of sugar, two eggs, one cupful of flour, two cupfuls of corn-meal, three teaspoonfuls of baking powder, two cupfuls of sweet milk. Beat the butter, eggs and sugar well together, add the milk, then the flour and meal. This will make two loaves. 204 Pone. Boil one quart of milk, with which scald a pint of nice corn-meal; beat five eggs, whites and yolks separately; add a piece of butter, the size of an egg, and a teaspoon- f ul of salt. Stir all together thoroughly and bake immedi- ately, while it is still hot. This quantity makes two nice loaves, and should be baked half an hour in cast-iron pans or poured into small baking cups, and sent to the table in them after they are baked. I S A AC L Y O N S. M R S. 205 Miss Parloa's Spider Corn Cake (Most Delicious). One and two-thirds cupfuls of yellow, coarse corn-meal, one-third of a cupful of wheat flour, two eggs, two cupfuls of sweet milk, one cupful of sour milk, one quarter of a cupful of sugar, a small teaspoonful of soda, one teaspoon- ful of salt, butter, half the size of an egg. Dissolve the soda in one cup of sweet milk; beat the eggs light; add the milk in which the soda is dissolved and the sour milk to the dry ingredients, then the beaten eggs; have a large spider, or two small ones, very hot; put the butter in the pan and grease the sides well; pour the mixture into the spider; now pour the remaining cupful of milk all over the batter in the spider, but do not stir it; put the spider into the oven and bake from twenty to twenty-five minutes. N. B.—In making this cake the butter was accidentally rubbed into the corn meal, and more had to be substituted to grease the spider. Since then we have always repeated that mistake, as it made the cake much richer. 206 Eye and Indian Bread. Three pints of sour milk, one cupful of molasses, one tablespoonful of salt, one even tablespoonful of soda, five cupfuls of rye flour, five cupfuls of Indian meal. Dissolve the soda in the sour milk, and mix with the other ingredi- ents. Bake three hours in a moderate oven. 207 Old Eecipe for Bannocks. One pint corn-meal, pour in boiling water to wet it through. Let it stand a few minutes, then add salt, one egg, a little cream and melted butter, make into balls, and fry like doughnuts. A. N. C. W., 1850. 208 Brown Bread. One quart of sweet milk, two quarts of Indian meal, one pint of Graham flour, one teaspoonful of saleratus, three- fourths of a cupful of molasses. Mix together the Indian meal, Graham flour, milk and molasses; dissolve the saler- atus perfectly in one-fourth of a cupful of boiling water; beat this thoroughly into the mixture, pour into brown bread tins, and steam two and one-half hours, and then bake one half hour. TEA AND BREAKFAST CAKES. 209 French Breakfast Rolls. Take of good bread dough that is ready for its last rising what would make a large loaf of bread; cut from this pieces of dough about the size for a good biscuit, roll it under your hand till it is round; flatten it a little and then let it stand on your molding-board till the last of your rolls are finished; then let them remain five minutes " to prove." At the end of that time have a saucer of soft, nice lard ready. Dip the ball of your hand in the lard, and press the whole weight of " the heel of your hand " across the center of each roll so as to dent it almost through. Then fold it over and place in a pan so that they do not touch; let rise. Hop yeast will bring them np in five hours. They should then bake in twelve minutes. — O^ Neil's Receipt. N.B.—If you wish these rolls for tea or for the next morning's breakfast, set them in the refrigerator. They are perfectly delicious when treated in this way. 210 Galettes. One pound of flour one half ounce German compressed yeast, or one generous tablespoonful of home-made yeast, one teaspoonful of sugar; one-third of a teaspoonful of salt; one and one-half gills of sweet milk mixed with the yeast, four ounces of butter, three egg3. Mix one-half pound of the flour with the yeast, milk, sugar and salt, beat thoroughly, and set in a warm place to rise. When light, add the remaining half-pound of flour, the butter and the eggs. Beat well and set to rise again. When light, form into round cakes, handling the dough as lightly as possible. Set to rise again, and then bake fifteen minutes in a hot oven. Beat a dessert-spoonful of sugar with one egg. When the galettes are baked, and still very hot, brush them over with this mixture. These are the most delicious tea cakes imaginable. To be eaten hot, or when cold to be split and toasted.—From Mrs. Welch's Book and Na- tional Training School of Cookery. 211 Husk. Two cupfuls of sugar, one of butter, two of milk, one of yeast, three eggs; rub the butler, sugar and eggs together; add the milk and yeast and flour enough to make a thick batter; let this stand in a warm place until light, and then add flour enough to make as thick as for biscuits; shape and put in a pan in which they are to be baked, and let them stand two or three hours. Bake about forty minutes in a moderate oven.—Miss P A R L O A. N.B.—We prefer less sugar, and when within ten min- utes of being done, we wash them over with an egg, into which a dessertspoonful of sugar has been beaten. They are best eaten cold. 212 Rusks. One cupful of sugar, one of butter, two of milk, one of yeast, two eggs; rub the butter and sugar together; add the eggs, beaten separately, then milk and yeast and flour enough to make a stiff batter; let this stand in a warm place until light, then add flour enough to make as thick as for biscuits; shape and put in a pan in which they are to be baked; let them stand three hours; bake forty minutes in a moderate oven. It is always best to set the sponge at night, then it is ready to bake the following forenoon. If the rusks are wanted warm for tea, the sponge must, of course, be set early in the morning. M R S. A. S . 'S " L I Z Z I E ." 213 Baking Powder Biscuit. One quart of flour, one heaping tablespoonful of butter, (or lard), one salt spoonful of salt, three teaspoonfuls of baking powder, nearly two cupfuls of sweet milk or cold water—let all the ingredients be as cold as possible—sift the baking powder with the flour several times so that it will be evenly distributed, rub in the shortening as ex- peditiously as possible, then quickly add the milk or water. These and all biscuits raised with baking powder should be mixed just as soft as it is possible to handle them. Roll from half to three-quarters of an inch thick and bake at once in a quick oven. Success depends largely on speed and the oven—Mrs. Welch's Cook Book. N. B. by the editor—We vary these biscuits by doubling the quantity of butter, rolling them thinner, pricking them with a fork and when nearly baked washing them over with milk. Soda and cream of tartar biscuits can be made as above by using one teaspoonful of soda and two of cream of tartar sifted through the flour. 211 Sally Lunn (Yeast). One pint of milk, three eggs beaten separately, one tablespoonful of sugar, one teaspoonful of salt, and three pints of flour, one-half teacupful of yeast or half a cake of compressed yeast, and a piece of butter the size of an egg warmed in the milk. Mix it up in the morning if wanted for tea. When light stir down and pour into dripping- pans, and let Sally take another rise. Bake from three- quarters to one hour. 215 Sally Lunn, (Soda and Cream of Tartar.) One quart of flour, one pint of sweet milk, two table- spoonfuls of sugar, two eggs, one cup of butter. Sift into and through the flour two teaspoonfuls of cream of tartar, add the mixed butter and sugar, and last, one teaspoonful of soda dissolved in the milk. Bake twenty minutes in a quick oven either in cups or shallow baking-pans. M U F F I N S. Muffins are a very old-fashioned breakfast cake that has fallen from its first estate by the average cook baking it in an oven. Muffins should always be baked on a griddle in rings, and the batter should be thick enough to drop, not pour or string, from the spoon. Fill each ring two- tbirds full; the batter will then rise to the top of the ring. You will see the bubbles form and stiffen into holes ; the cake is then ready to slip your cake-turner under and turn ring and all. As it bakes stiff, slip the rings off and let them finish. A muffin should always be torn open. 216 Water, or English Muffins. Into a quart of lukewarm water, in which three potatoes have been boiled and mashed, stir half a teacup of good hop or potato yeast, a teaspoon of salt, a tablespoonful of butter, and three pints of unsifted flour. This will, with ordinary flour, make a batter that will drop, not pour from the spoon. Set it in a warm place to rise; it will take from five to eight hours. Set over night for breakfast, and after breakfast for tea. Grease your muffin rings, put a tablespoonful of the batter in each ring and bake, turn- ing as they require it. A griddle bakes nicer muffins than an oven. 217 Muffins. One quart of sweet milk, three pints of flour, two eggs, a piece of butter the size of an egg, a little salt, one-half of a cup of yeast. Let the batter rise eight hours, and bake in muffin rings, on a griddle. 218 Indian Muffins. One quart of milk, eight eggs, one and a-half cups of butter, one cup of flour, two cups of Indian meal, one tea- spoonful of soda, two teaspoonfuls of cream of tartar, and a little salt; two teaspoonfuls of sugar. Beat well to- gether and bake in muffin rings. (This receipt is from a reliable source, but we can only recommend it to those who have eggs and butter in abun- dance). 219 Sweet Muffins. Three eggs, beaten separately, one-half cup of sugar, two cups of flour, one cup of sweet milk, two teaspoonfuls of baking powder. Bake immediately in muffin rings. 220 Burlington Muffins. Boil and mash four potatoes, rub them irfto one quart of flour, add one tablespoonful of butter, a little salt, half a teacup of hop yeast or its equivalent in German yeast, four eggs, half a teaspoonful of fine sugar, three teacupfuls of milk; mix at night; drop the dough from a spoon into muffin rings on a pan, and set it to rise till morning; bake half an hour, or on a griddle, turning to bake both top and bottom. 221 Rice Muffins. Two cups of milk, four tablespoonfuls of yeast, one tablespoonful of white sugar, two tablespoonfuls of melted butter, nearly a cup of well-boiled rice, four cups of flour, or enough to make a good batter, salt to the taste, one- quarter teaspoonful of soda dissolved in hot water, added just before baking. Beat the ingredients well together, set to rise for six hours or until very light; put into muffin rings, let it stand fifteen minutes, and bake quickly; eat hot. 222 Potato Short-Cake. Take six nicely mashed potatoes, add to this one pint of warm milk, a tablespoonful of lard, a teaspoonful of salt, and a quart of sifted flour. Let this be raised with a small quantity of compressed yeast or a portion of Twin Brothers'' yeast cake, or a half cup of home-made. When ready to make up, which will be in about two hours, knead up to the consistency of biscuits, roll out to fill your pan, and score in diamonds; stand in a warm place till tea time. Will bake in fifteen minutes in a quick oven. 223 Potato Cakes. Two pounds of mashed potatoes (one pound is a scant pint bowl), two tablespoonfuls of butter, a little salt, two pounds of flour; stir in milk enough to make a thick bat- ter; add half a teacup of hop yeast or quarter of a cake of compressed yeast; set it before the fire to rise; when light, bake it in a large dripping-pan like a sally lunn or in gem-pans, the size of a muffin. 2 24 Stirred Bread. One pound of flour, one teaspoonful salt, one tablespoon- fulof yeast; mix with one cup of milk and stir thoroughly, and set to rise. It will take about three hours to be light. When light stir in one egg, beaten light, and one teaspoon- ful powdered sugar, put in the pans, let rise and then bake. One egg is really enough for two pounds of flour. 225 English Crumpets. One quart of lukewarm milk, half a cake of compressed yeast or Twin Brothers' yeast, a large quart of flour, an even teaspoonful of salt; make it into a batter as for muffins. When well risen stir into it a scant cupful of melted butter and let it rise a second time. Bake on a hot griddle in lings, double the size of muffin rings, very lightly on both sides. They will be thinner than muffins and can- not be split open. Are the better for being baked in the morning and toasted and buttered for tea. Send in on hot plates, serving them quickly and hot. They are a delight- ful change sometimes. 226 Buffets. One quart of flour, one-half teaspoonful of salt, a piece of butter the size of an egg, two eggs, two even table- spoonfuls of white sugar, one pint of sweet milk, and three teaspoonfuls of baking powder, well sifted through the flour. Rub the butter in the flour, then add milk and yolk •of eggs, and finish by stirring in the whites of eggs beaten to a stiff froth. Bake in gem-pans in a hot oven. 227 Breakfast Puffs. One cupful of milk, one cupful of flour, two eggs beaten separately, a salt-spoon of salt, two tablespoonfuls of cream. Half fill the cups and bake three-quarteis of an hour. 228 Pop Overs. One cupful of milk, one cupful of flour, one egg, and one teaspoonful of salt. Let your gem pans get hot before putting in the batter; bake quickly and serve the moment they are done. WAFFLES. 229 Good Ann's Receipt for Waffles. A pint bowl of sour cream or buttermilk (I have known her in town to use store milk with about three ounces of butter in it, though, of course, the» results were not quite the same), a pint bowl heaped with sifted flour, three eggs and a teaspoonful of soda, stirred well in a tablespoonful of hot water and then into the cream, and half a teaspoon- ful of salt. To be baked in an iron at just the right shade of heat (be sure and not have it too hot to start with); but- ter well and eat with powdered sugar, or sugar and cinna- mon. 230 Yeast Waffles. Three pints of milk, one heaping tablespoonful of but- ter; put them into a pan on .the stove until the butter melts. Add the yolks of five eggs well beaten, one tea- spoonful of salt, one and one-half tablespoonfuls of yeast, and about three pints of flour; let rise for six hours, then stir in the five whites of eggs beaten very light, and con- tinue to rise for half an hour. Bake in a hot waffle iron. 231 Rice Waffles. One teacupful of boiled rice (if cold, warm it a little), with one cupful of milk, a piece of butter the size of an egg, three eggs; add the yolks well beaten; stir in gradu- ally one and one-half cupfuls of flour, with a little salt, one teaspoonful of soda, and two of cream of tartar (or three of baking powder) sifted through it just before baking; stir in the whites of the three eggs beaten to a stiff froth. GRIDDLE CARES. 232 Rice Griddle Cakes. Can be made with above batter by adding from a half to three-quarters of a cupful of milk. 233 Three Receipts for Buckwheat Cakes. 1st. One pint of buckwheat; half-pint of sifted corn meal; two level teaspoonfuls of salt; four tablespoonfuls of yeast; one and-a-half pints of lukewarm water (or one pint water and one cup of milk); beat well and set to rise over night. 2d. One pint cup of very fine oatmeal, set to soak in the morning with one quart of water, into which two table- spoonfuls of yeast have bE. P. 569 ¡Drop Cookies. Two cups of sugar, three-fourths of a cup of butter, four cups of flour, one cup of milk, four eggs, two teaspoonfuls of cream of tartar, one teaspoonful of soda, caraway seeds. Drop in pan and bake in quick oven. 204 G I N G ER C A K E S. 570^ Brown Sugar Cookies. One cup of sugar, one cup of molasses, one cup of butter, two eggs, two teaspoonfuls of soda in the molasses in a tablespoonful of hot water; mix soft, spice to taste, cloves, ginger and cinnamon, or either one of these spices. 571 New Year's Cookies. Six cups of sugar, three of butter, one and- a-half of sour cream or milk, six eggs, one teaspoonful of saleratus, one ounce of carawav seeds; make them stiff. * * 572 Chocolate Cookies—Very Fine. One cup of butter, two cups of sugar, two cups of flitfur, two eggs, two cups of grated chocolate, two dessert-spoon- fuls of extract of vanilla. Roll very thin and bake in a quick oven. GINGER CAKES. 573 Drop Ginger Cakes— Mr3. D.'s. One cup of boiling water, one cup of butter, one egg, one cup of brown sugar, one cup of molasses, in which is dissolved two teaspoonfuls of saleratus (not'soda), five cups of flour, two tablespoonfuls of ginger, two tablespoonfuls of cinnamon, and one teaspoonful of cloves. PROCESS.—Pour your boiling water into a pan, set it on the stove, add the butter and sugar, then the molasses. Take it off the stove and stir in the flour, spice and egg. Drop it by the spoonful on a dripping-pan or into iron cake bakers. 574 Ginger Snaps. One cup of brown sugar, one cup of molasses, one cup of lard (or drippings), one egg, a little salt, one tablespoonful of ginger, two teaspoonfuls of soda dissolved in a lilile hot water, flour enough to roll out easily. Lay a little apart on tins that they may not run together in baking. 575 Lulu's Ginger Snaps. • One cup sugar, one cup butter, one cup molasses, one tablespoonful ginger, one tablespoonful cinnamon, one tea- spoonful soda, one teaspoonful vanilla. Let all boil toge- ther fifteen minutes, then add, while hot, four cups of flour, and.an extra cup for molding. 576 Soft Ginger Bread. One cup of molasses, one cup of brown sugar, one table- spoonful of ginger,one small teaspoonful of soda, one egg, one cup of boiling water, six tablespoonfuls of butter, four and one-half cups of flour. Mix butter, sugar and egg first, then add molasses and boiling water. Bake fast. 577 Ginger Cookies. One cup sugar, one cup molasses, one cup good fryings or butter, two beaten eggs, one teaspoon soda dissolved in four tablespoons buttermilk, and one teaspoon of cloves in two tablespoonfuls of vinegar, one tablespoonful of ginger. Stir with a spoon until stiff enough to mold with the hand, roll and bake in a quick oven. 578 Gingerbread (Delicious). Into a coffeecup put one tablespoonful of butter, three tablespoonfuls of boiling water, one teaspoonful of boda, one teaspoonful of ginger, one teaspoonful of cinnamon; fill up the cup with molasses. two eggs very light, add the mixture in the cup and one and one-half cups of sifted flour.—MRS. W E L C H. Beat 579 Molasses Sponge Cake. One pint of molasses, three tablespoonfuls of butter, two eggs, three teaspoonfuls of soda, dissolved in a teacupful of hot water, one quart of flour, a little ginger; beat the eggs separately.—MRS. D. 580 Molasses Pound Cake. One cup of butter, one cup of sugar, one cup of molas- ses, one-half cup of milk, four eggs, one teaspoonful of soda, one-half teaspoonful of cinnamon, one teaspoonful of ginger, four cups of flour. 581 Hard Gingerbread. One pint of molasses with one teaspoon saleratus, beaten in until light, piece of butter the size of an egg worked into the flour, three teaspoons of ginger. Mix as hard as possible with flour; roll out. M R S. A M E S, P ER M R S. L O T H R O P. 582 Gingerbread. One cup of brown sugar, one cup of butter, one cup of sour milk, two cups of molasses, five cups of flour, five eggs, one dessertspoonful of soda, one teaspoonful of cin- namon, one-half teaspoonful of cloves, and the same of ginger. Bake in a very slow oven.—MRS. H I C K O X. FRIED CAKES. 583 To Prepare the Yeast for Doughnuts. Take from the-potato pot at dinner time, two good-sized boiled potatoes, two heaping tablespoonfuls of flour, and a teacupful of the scalding potato water; mash and beat the whole smooth. Add a tablespoonful of white sugar and set it by till lukewarm, then add a Twin Brother yeast cake, and let it ferment from two till eight or nine o'clock p. M. 584 Cup Measure Doughnuts. One cup of lukewarm milk, four tablespoonfuls of butter, three eggs beaten light, half a nutmeg grated, a pinch of salt, half a teacup of yeast, as above, and one quart of flour; let rise over night. Mold up at 9 A. M. with as little flour as possible; set near the stove till 2 P.M., and fry. This receipt is excellent without yeast, substituting two teaspoonfuls of baking powder, or one of bicarbonate of soda, and two of cream of tartar. . 585 Raised Doughnuts. Three-quarters of a pound of butter, one and one-half pounds of white sugar, five eggs, one pint of milk, one cup of fresh yeast, as above, and flour enough to make them of the consistency of bread dough; one nutmeg and one-half teaspoonful of salt. PROCESS.—Mix the butter warmed in the milk, the sugar and eggs; stir it into the flour until it is a soft sponge, then add the yeast and more flour; set it to rise over night. In the morning roll out and cut into diamond shapes or twists, lay them on the paste-board, set them in a warm place, let them riseij'again until very light, say till two or three o'clock P.M.; then drop them into hot lard, turn them over in the pot once, promptly but not hurriedly. Should the lard incline to burn, throw in an apple skin, or a pared potato, which will clear it of any scorching propensity. B R I D G ET M E E. •586 Delightful Raised Doughnuts. Beat one egg very light, in one cup of sugar; add one tablespoonful of butter (sweet lard will do as well), and work it in one quart of raised dough; roll out, cut in fancy strips and fry in boiling lard. Doughnuts are much lighter and nicer if let rise before adding the eggs and sugar. Nice and easy as these doughnuts are, we regret to say they dry in two days. •587 Queen of Doughnuts. One-half pound of butter, one tablespoonful of lard, three-quarters of a pound of sugar, five eggs, one and one- half pints of milk and one coffee-cupful of home-made yeast. Heat the milk and sugar together, mix with them flour enough to make a stiff dough, heat the butter and lard, pour over the dough when very hot and work it well in with the hands, add the eggs beaten separately, cinna- mon or nutmeg, and then the yeast thoroughly kneaded in; let stand until light, from eight to twelve hours; pinch off pieces about as large as a walnut, roll into balls, let rise, and fry in hot lard. While hot, sprinkle powdered sugar over them. 588 Fried-Cakes. Six tablespoonfuls of sugar, three tablespoonfuls of melted butter, two eggs, one cup of sweet milk, three tea- spoonfuls of baking powder, one-half teaspoonful of extract of vanilla, as little flour as possible.—MRS. J. M. B. S. 589 Mrs. Mays's Doughnuts. One coffee-cup of light brown sugar, two eggs, beaten beforehand; one and one-half cups of milk; two table- spoons melted butter; two teaspoons of cream of tartar, one teaspoon of soda; flour to make a soft dough. 590 Crullers. Dissolve a teaspoonful of saleratus iu four tablespoonfuls of milk, strain it onto half a pint of flour, four tablespoon- fuls of melted butter or lard, and a teaspoonful of salt. Beat four eggs with six heaping tablespoonfuls of rolled sugar, work them into the rest of the ingredients, together with a grated nutmeg, add flour to make them stiff enough to roll out easily. They should be rolled out about half an inch thick, cut with a jagging-iron or knife in strips about half an inch wide, and twisted so as to form small cakes Heat two pounds of lard in a deep kettle; the fat should boil up as the cakes are put in, and they should be constantly watched while frying. When brown on the under side turn them; when brown on both sides they are sufficiently done. S A N D W I C H E S. 591 Sandwiches. Take well-boiled ham, one-third fat and two-thirds lean, chop it until it is as fine as paste, then stir in the yolk of an egg. To one teaspoonf ul of made mustard mix one tea- spoonsul of Worcestershire sauce. Use this or more, in such proportions as you may require. 592 Egg Sandwiches. Boil eggs very hard, plunge them in ice-water and let them get very cold and dry. Spread slices of bread, lay them out on a nice white paper, or fresh towel, and grate the eggs through a coarse grater on each slice; mix pepper and salt, and with it dust them (two heaping spoonfuls of salt to a level spoonful of pepper); then lay two slices gently together. This sandwich may also be varied by grating a layer of cold smoked tongue or ham over the egg on one slice and not on the other. These require a light and dexterous hand to keep the egg from being crushed. 593 Sardine Sandwiches. Open a can of sardines, remove the skin and bones, lay bits of the fish on well-spread bread and butter; squeeze lemon over it; lay a slice of buttered bread on top. 594 Croquette Sandwiches. Make croquettes according to receipt, also French rolls. Open the rolls, scoop out the crumb, spread the inside with butter; lay in a croquette. 595 Egg Sandwiches (Children's School Lunches). Beat three eggs, three tablespoonfuls of milk, saltspoon of salt, and a dash of pepper; fry it as you would a griddle cake, and lay between buttered bread or biscuit, or slice hard-boiled eggs or cut rissole balls or nice stewed cod- fish left cold, and lay between slices of bread and butter. 596 Potted Ham and Tongue Sandwiches. It is well to keep an unopened can of each in the house, and then it is ready for any emergency that may arise. Spread a thin layer on well-buttered brend, and fold to- gether. 59 7 Oyster Sandwiches. Chop raw oysters very fine, season with pepper, salt, a little nutmeg, and four crackers pounded and sifted; the white of an egg beaten, cream and butter. When all is mixed, heat them over steam in an oat-meal boiler, or over the fire until a smooth paste; set them away to get very cold, cut and lay between buttered slices of bread. A quart of solid meats, a half teacup of melted butter, the same of rich cream, whites of three eggs and eight crack- ers. Pie paste biscuit, with slices of oyster sandwiches, are nicer than bread and butter. 598 Tongue or Ham Sandwiches. Chop fine the lean of cold boiled tongue or ham, season with prepared mustard and black pepper. Add melted butter and sweet cream until smooth like a paste, then spread between buttered slices of bread. A teaspoonful of Worcester or Harvey sauce to every pint gives a pleasant flavor. 599 To Carry Sandwiches. A nice and dainty way of carrying delicate sandwiches, such as oysters, lobsters or egg, is to make little bags of tissue paper. There is a rather strong white tissue paper that can usually be got for this purpose. Put one or two sandwiches into each bag. They can be folded in papers, such as come for paper napkins. On all pic-nics it is a good plan to carry one or two substantial towels. 600 Small Roll with Salad Pilling. Cut off the end of a French roll, remove inside crumb, prepare a filling of cold tongue, chicken and celery, that have been mixed with a mayonnaise dressing; cover the top with the piece that was taken off. the 601 Pried Cream Makes a rather nice pic-nic dish eaten cold. BREAKFAST AND TEA RELISHES. 602 Bichamelle or Minced Veal. Mince your cold roast veal fine in a chopping-bowl, leav- ing out the stringy part; put into your frying-pan a tea- cupful (or more as the quantity requires) of milk or sweet cream, into which stir, when hot, a teaspoonful of butter and one of flour, braided together; then add your veal heat it thoroughly through, grate a little nutmeg, or sprinkle fine mace over it, and pour it into a dish that has a border of puff paste leaves spread around it (you can make your leaves wheu you are making pies, and just beat them in the oven a moment); then squeeze the juice of a lemon over the top of the minced veal, laying five or six leaves of paste on it, and serve. This was from old Mammy Wood, and is delicious for breakfast. You can make veal patties of it by grating cold ham over it and then inclosing it in a paste and baking it. 603 Chopped Beef. Take two pounds of the round of beef, chop raw, heat the spider, put in a small piece of butter; add meat, season with salt and pepper, add a large spoonful of flour, then pour in a cup of milk or stock; season well. 604 Beef Collops. A pound and a half of lean beef, chopped into square pieces the size of a large bean; put a tablespoon of butter into your frying-pan and pour the meat into the boiling butter; cook through, stirring frequently; add at the last a teaspoonful of brown flour, a little water, pepper, salt, and a tablespoonful of vinegar. 605 Hash. This dish by any other name might make a more wel- come impression. Our receipt is for a sweet and whole- some breakfast relish, Take two pint bowls of cold roast beef, or corned beef, chop it quite fine, then chop double the quantity of potatoes much coarser; put into a frying- pan a tablespoonful of butter, and a scant teacup of stock or boiling water; let it boil up, put the hashed meat and potatoes into it and stir it from time to time, till the liquid dries away and leaves a skin on the bottom of the pan. 606 Hashed Mutton Is not pleasant with potatoes. Chop the mutton fine, put some gravy into your pan, heat the meat very thor- oughly through, and pour it ou well buttered slices of toast. 607 Corned Beef to Serve Cold, Mrs. Henderson gives a receipt of her friend, Mrs. Gratz Brown, that we know will prove useful. If your corned beef is very salt, soak it an hour or more in cold water, then put it over the fire, cover with fresh cold water, four or five cloves for each six pounds of beef, and three table- spoonfuls of molasses; in an hour change the water, add another five cloves and three moretablespoonfulsof molas- In two hours more press the beef into a colander and ses. put a flat-iron or any heavy weight upon the cloth you spread over it; let it stand all f tartar, not quite as much butter as for vinegar candy. 769 Caramels. One cup of Baker's chocolate grated, one cup of milk; one cup molasses, one cup of brown sugar, butter, size of it k an egg; add one tablespoonful of glycerine. Boil till will harden in water. Pour upon platters, and when nearly cold, cut into squares. M A R G E RY D A W. 7 70 Lemon Drops. Pour clear lemon juice upon powdered sugar and boil till a thick syrup; then drop upon plates in drops singly and put to dry in a warm place. Or, pour four ounces of lemon juice upon one pound of loaf sugar with the same amount of rose-water as of lemon juice; boil to a thick syrup, add grated lemon peel and proceed as in the first recipe. 7 71 Raspberry Drops Are made by using the juice of either fresh berries, or the preserve syrup, in the place of lemon juice. 7 72 Cazenovia Caramels—Very Nice. One half pound grated chocolate, not sweet, one pint of milk or cream, three pounds brown sugar, eight ounces of butter. Mix all together; put over a hot fire and stir con- stantly until it comes to a boil. Boil hard twenty minutes. Try in cold water, and when hard enough pour out an inch thick. When nearly cold mark off in squares. COOKERY FOR THE SICK. Beef tea has become an essential in cases of typhoid fever, etc., but as the symptoms and digestion of patients vary, we give three methods: No. 1 takes long in prep- aration, and may prove a little heavy for some stomachs. No. 2 is open to the same objection. No. 3 is an excellent stand-by. Beef juice can be used when nothing else will be '•etajned upon the stomach. 773 Beef Tea—Dr. Chambers. No. 1. Take half a pound of fresh beef for every pint of beef tea required, free from all fat, sinew, veins and bone. Cut it into pieces less than half an inch square and soak for twelve hours in half a pint of cold water. Let it then be taken out and simmer for two hours in one pint of water;, the quantity lost from evaporation being replaced from time to time; the boiling liquor is then to be placed on the cold liquor in which the meat was soaked; the solid meat is to be dried, pounded in a mortar, freed from all stringy parts and mixed with the rest. Beef tea should not be kept hot but warmed when required. 774 Beef Tea, No. 2, or Essence of Beef, Is quite different from beef tea, and is made by packing the chopped beef in a Hero or Mason preserve jar or a bottle, and lightly covering or corking the vessel; place it in a pot of cold water and let it come to a boil and con- tinue to cook till the meat which was placed without water in the jar is so dissolved as to produce a teacup or more of liquid; this is much stronger than beef tea, but not nearly as digestible. 775 Beef Tea. No. 3. Take a pound of fine steak free from skin, fat and sinew.. Lay it on a gridiron over hot coals and grill white on each side; then put it in your chopping bowl and chop fine; pour over enough cold water to just cover the meat and let stand on the back part of the stove for two hours, then bring to a scald and strain. N. B.—Should the tea be required in great haste,'a. little can be brought at once to a scald. 776 Chickon and Mutton Tea. Chicken prepared in same way is good, and mutton thus prepared is especially good for teething children when the bowels are affected. As the patient gets better, rice can be added to the soup, and thyme or parsley, and pepper. This is much less trouble and far nicer than the old way of making beef tea in a bottle and cooking for hours. 777 Beef Juice. Prepare the beef as in receipt No. 444, and when^cut in squares squeeze it dry in a glass lemon squeezer, salt. Give oue teaspoonful at a time. 778 Gruel. The taking lightest possible gruel is made by two heaping tablespoonfuls of yellow corn meal, pour upon it a teacup of cold water and stir thoroughly. While settling pour this water into a teacupful of water at a keen boil and scald for five minutes. Add plenty of salt. Do not put let in the coarse yellow part of the meal that settles at the bottom of the cold water. 779 Milk Porridge. One pint of milk, reserving two tablespoonfuls, place on the stove and let come to a boil; stir in one heaping tea- spoonful of flour that has been smoothly mixed with the two tablespoons of milk. Let boil three minutes. Salt well. Excellent for diarrhoea. 780 Cracker Gruel. Six tablespoonfuls fine cracker crumbs, one quart of milk, one-half teaspoonful of salt; put crumbs and milk into double boiler: let it come to a boil, add the salt and cook two minutes longer. 781 Oat-Meal Gruel. Into one quart of boiling water sprinkle two table- spoonfuls of coarse oat-meal; let boil forty minutes; salt and strain. Where the patient can use milk and cream, it can be put into the gruel subtracting an equal quantity of water. 782 Indian Meal Gruel. One quart of boiling water; stir into this one tablespoon- ful of flour, two tablespoonfuls of Indian meal. Mix the flour with a little water, add the meal and boil from thirty to sixty minutes; season with plenty of salt. 783 Arrowroot Gruel. One pint of milk, one teaspoonful arrowroot, salt to taste; let milk come to a boil, reserving a little cold milk with which to mix the arrowroot, stir into the boiling milk and cook ten minutes. If milk is too heavy use water. 784 Ice Cream for the Sick. One cup of milk, one teaspoonful of arrowroot, one pint of cream, not too rich ( scalded). A scant half cupful of sugar; scald the milk and arrowroot together ten minutes and freeze. Nine parts of ice to one part of salt. 785 Scrambled Eggs (for one). One egg, two tablespoonfuls of milk, a bit of butter as large as a hickory nut, pepper and salt; pour into a hot buttered spider and stir just a minute. Butter a slice of hot toast and pour the egg over it. 18 786 Cream Toast (for one). Toast and butter a round of stale bread, pour over it three tablespoonfuls of thick cream and half a saltspoonful of salt, into which has been stirred three tablespoonfuls of boiling water. Serve quickly. 787 The Uses of the Lemon. The London Lancet remarks, few people know the value of lemon juice. A piece of lemon bound upon a corn will cure it in a few days; it should be renewed night and morning. A free use of lemon juice and sugar will always relieve a cough. Most people feel poorly in the spring, but if they would eat a lemon before breakfast every day for a week—with or without sugar, as they like it—they would find it better than any medicine. Lemon juice used according to this recipe will sometimes cure consumption: Put a dozen lemons into cold water, and slowly bring to a boil; boil slowly until the lemons are soft, then squeeze until all the juice is extracted, add sugar to your taste and drink. In this way use one dozen lemons a day. After using six dozen the patient will begin to gain flesh and enjoy food. 788 Milk as a Diet, Its Effect. Milk, diluted with one-third lime-water, it is said, will not cause any one biliousness, and, if taken regularly, will so strengthen the stomach as to banish these disorders. It may be taken with acid of some kind when it does not easily digest. The idea that milk must not be eaten with pickles is not an intelligent one, as milk curdles in the stomach nearly as soon as it is swallowed. When milk is constipating, as it is frequently found to be by persons who drink freely of it in the country in the summer time, a little salt sprinkled in each glassful will prevent the dif- ficulty. As milk is so essential to the health of our bodies it is well to consider when to take it, and how. It is a mistake to drink milk between meals, or with food at the table. In the former case it will destroy the appetite; and in the latter it is never proper to drink anything. After finishing each meal a goblet of pure milk should be drunk; and if any one wishes to grow fleshy, a pint taken before retiring at night will soon cover the scrawniest bones. In cases of fever and summer complaint, milk is given with excellent results. The idea that milk is " feverish " has long since been exploded, and it is now the physician's great reliance in bringing through typhoid patients, or those in too low a state to be nourished by solid food. 789 To Make Lime-Water. The way to make lime-water is simply to procure a few lumps of unslacked lime,put the lime in'a stone jar,add water until the lime is slacked and about the consistency of thin cream; the lime settles, leaving the pure and clear lime water at the top. Three or four tablespoonfuls of it may be added to a goblet of milk. 790 How to Make a Mustard Poultice. A mustard poultice should never make a blister at all. If a blister is wanted, there are other plasters far better than mustard for the purpose. When you make a mustard plaster, then, use no water whatever, but mix the mustard with the white of an egg, and the result will be a plaster that will " draw " perfectly, but will not produce a blister, even upon the skin of an infant, no matter how long it is allowed to remain upon the part. 791 Cure for a Felon. Take the skin of an egg and bind it upon the finger where the pain begins. It will have to be removed from time to time as the contraction is so great that it cannot be borne long. 792 Cure for a Run-Round. If taken in time a run-round can be greatly benefited by holding it in water as hot as can be endured. Repeat this operation several times. INDELIBLE INK, PASTE, CEMENT, ETC. 793 To Mend China. Take a very thick solution of gum arabic in water, and stir into it plaster of Paris until the mixture becomes of the proper consistency. Apply it with a brush to the fractured edges of the china, and stick them together. In three days the article cannot be broken in the same place. The whiteness of the cement renders it doubly valuable. 794 A Cheap Fumigator, The following will be found to be a cheap and pleasant fumigator for sick rooms, diffusing a healthful, agreeable, and highly penetrating disinfectant odor in close apart- ments, or wherever the air is deteriorated: Pour common vinegar on powdered chalk until efferves- cence ceases, leave the whole to settle, and pour off the liquid. Dry the sediment, and place it in a shallow earthen or glass dish, and pour upon it sulphuric acid until white fumes commence rising. This vapor very quickly spreads, is very agreeable, pungent, and acts as a powerful purifier of vitiated air. 795 To Purify a Sink. In hot weather it is almost impossible to prevent the sinks becoming foul, unless some chemical preparation is used. One pound of copperas dissolved in four gallons of water, poured over a sink three or four times, will com- pletely destroy the offensive odor. As a disinfecting agent, to scatter around premises affected with any unpleasant odor, nothing is better than a mixture of four parts dry ground plaster of Paris to one part of fine charcoal, by weight. All sorts of glass vessels and other utensils may be effectually purified from offensive smells by rinsing them with charcoal powder, after the grosser impurities have been scoured off with sand and soap. 796 Indelible Ink. Use a quill pen with this ink, which is first-rate. Half a stick of lunar caustic or nitrate of silver dissolved in a bottle, with one large spoonful of pure strong vinegar. Hang the bottle in the sun, shaking two or three times a day. In two weeks it will be found to be better than any ink that can be bought for marking with a pen, but it is too thin to use with a stencil. It is inexpensive, too, and some of the finest and most artistic specimens of linen marking we ever have seen were done with this ink. It grows black, instead of fading with time. 797 Paste That Will Keep Well. A perpetual paste can be made by dissolving one ounce of alum in a quart of warm water, in which a dozen cloves have been well boiled; when cold, add flour enough to make it the consistency of cream; then stir into it half a teaspoon ful of powdered resin. Boil it to a proper con- sistency, stirring all the time. Strain it hot through a thin muslin cloth. It will keep for twelve months, and when dry may be softened with water. 798 Mucilage Which Always Keeps Pure. One pound of gum arabic dissolved in one pint of boil- ing water; add a piece of borax the size of a walnut; bottle in a large-mouthed bottle; shake up three or four days after it is made. One tablespoonful of alcohol will prevent mold. 799 To Repair Walls. White walls can be easily repaired without sending for the mason. Equal parts of plaster of Paris and white sand—such as is used in most families for scouring pur- poses—mixed with water to a paste, applied immediately and smoothed with a knife or flat piece of wood, will make the broken place as good as new. As the mixture hardens very quickly, it is best to prepare but a small quantity at a time. 800 To Extinguish Kerosene Flames. One of the most ready means is to throw a cloth of some kind over the flames, and thus stifle them; but as the cloth is not always convenient to the kitchen, where such acci- dents are most likely to occur, some one recommends flour as a substitute, which, it is said, promptly extinguishes the flame. flames, and can be readily gathered up and thrown out of doors when the fire is extinguished. A friend of ours finding her kitchen on fire from an exploded lamp, extinguished the flames by throwing several spadesfnl of earth upon it. It rapidly absorbs the fluid, deadens the 801 For Indoor "Whitewashing. For every sixteen pounds of Paris white (it is sold at paint stores for three cents a pound), get one-half pound of transparent glue; cover the glue with cold water at night, and in the morning heat it, without scorching, till dissolved. Stir in the Paris white with hot water to give it a milky consistency. Then add and mix well the glue. Apply with a common lime whitewash brush. A single coating will do, except on very dingy walls. It is almost as brilliant as zinc white. ODDS AND ENDS. 802 Burnt Almonds (for dessert). Blanch and dry half a pound of almonds, put a bit of butter the size of a nutmeg into a tin dripping-pan, set them in your oven and brown as you would coffee, only a very light brown. As you take them up, give them a light dash of salt; serve cold with figs or raisins. 803 Ioe Cream Cake. Very nice. One cup powdered sugar, one-half cup butter, whites of two eggs, one-half cup of milk, one and-a-half even cups of the Hour, one teaspoonful baking powder. Frost with yolks of two eggs. Flavor the cake with vanilla, the frosting with lemon. M R S. T O D D. 804: Sweet-Breads Fried. As they spoil easily, put into cold salted water the moment they come from the market, soaking them one hour; then put into boiling salt-water, cook from half to one hour until thoroughly tender. Put aside until cold, then remove the little pipes and pieces of skin carefully Cut into slices half an inch thick, sprinkle with salt and pepper, dip in egg and bread crumbs and fry in boiling lard. Always test the lard before frying by putting in a small piece of bread, if it turns yellow instantly the lard is hot enough. 805 Sweet-Breads Stewed. Prepare as above. Cut into small pieces. Make a sauce by heating an ounce of butter and one third of an onion chopped very fine; add a teaspoonful of flour, a little beef stock and milk, salt and pepper. When cooked put in the sweet-breads. Serve for breakfast. 806 Stewed Kidneys. Soak the kidneys (sheep or lamb kidneys the best) in cold, salt-water for an hour, having previously sliced them into thin pieces. Then put into cold water, and boil steadily until tender as liver, renewing the water frequently. Take them out when done; then take the water in which they have been cooking, add a little cream, butter, salt and pep- per, thicken with flour until the consistency of sauce, then put the kidneys back for a moment. Serve on slices of thin toast, adding to the sauce, just before serving, a teaspoonful of Harvey's sauce. 807 Delmonico Croquettes. Chop the meat very fine. One onion fried in one ounce of butter, add one teaspoonful of flour, stir well; then add the meat and a little beef stock, salt'and pepper; stir for two or three minutes then put into a dish until cold. When cold mix well together again. Divide into parts for cro- quettes, roll into desired shapes, dip in egg and in bread- crumbs, and fry in boiling lard, having previously tested the lard. Serve plain, with fried parsley for a garniture, or with tomato sauce. F. E. 808 Veal Pasty. One pound of veal, quarter of a pound of raw ham— lean and fat together—chop both together until quite fine, season with pepper, salt, nutmeg and cinnamon, a bit of butter. Make a good puff paste, spread a spoonful or two in each and fold over as in old-fashioned turn-overs. Wet the edge of the paste and press it together and bake in a slow oven for thirty minutes. This quantity will make five pasties. M R S. S — G S. 809 Vanilla Ice Cream. The foundation given in this rule is suitable for all kinds of ice cream. One generous pint of milk, one cupful of sugar, half a cupful of flour, scant; two eggs, one quart of cream, one tablespoonful of vanilla! extract, and when the cream is added another cupful of sugar. Let the milk come to a boil. Beat the first cupful of sugar, the flour and eggs together and stir into boiling milk. Cook twenty minutes, stirring often. Set away to cool, and when cool add sugar, seasoning and cream, and freeze. 810 Coffee Ice Cream (Exceedingly Nice). Make the same as the above vanilla ice cream with the addition of one cupful of strong coffee. This gives a strong flavor. Less can be used. The second cupful of sugar should be large. A Few Words on the Subject of Lunches and Dinners. If Americans would graft upon their primitive habits such conservative additions as comport with the genius of their country, it would be well. Half a century ago, five courses for a state dinner were enough and to spare. To-day fifteen are indulged in. After seven, each succes- sive course becomes more and more a weariness of the flesh. A shrewd observer said of a well trained English waiter, " it took a hundred years to produce him." Wait- ing had been his heritage, as it was his father's before him. Americans are too impatient and intolerant of superficial elegance to be patient with confused or stupid service— ergo, never attempt too much. We append some sugges- tions for courses at dinners. F I R ST COURSE.—Bouillon, Mock Turtle, White Soup, White Almond Soup, Black Bean, Parker House, Tomato, Ockra Soup, Corn.Soup, Oyster Soup. S E C O ND C O U R S E. — Boiled Whitefish, Boiled Salmon, Trout, Fried Perch, Turbot, Fried Trout, Baked Pike, Whitefish Mayonnaise, Oyster Croustade, Fricasseed Oys- ters, Salmon Cutlets, Salmon Mayonnaise, Salmon Pate. T H I RD COURSE.—Roast of Beef, Fillet of Beef, a la Mode Beef, Leg of Yeal, Broiled Fore-quarter of Lamb, Hind quarter of Lamb, Saddle of Mutton. F O U R TH COURSE.—Saddle of Venison, Venison Steaks, Roast Turkey, Boiled Turkey. F I F TH COURSE.—Partridges, Quails, Canvas-back Ducks, Venison Pasty, Snipe, Teal, etc. S I X TH COURSE.—Salad, Celery, with Mayonnaise Dress- ing, Salad, with French Dressing, Water Cress, etc. S E V E N TH COURSE.—Deserts, Creams, Ice Creams, Jellies at Discretion, Burnt Almonds. E I G H TH COURSE.—Fruit, Coffee, Confectionery. 811 A Whitefish Mayonnaise. Boil a fish according to receipt No. 64; carefully take out the bones, leaving the fish in pieces large enough for a helping; pile into shape on an oval platter; make a mayonnaise dressing according to No. 269, only with less onion, Let both fish and dressing get very cold, and just before serving pour the latter over the fish, then sprinkle a few capers. This receipt may be followed for pike, bass- lake trout or pickerel, but as these are less delicate fish use a sauce, tartare receipt, No. 93. This makes a fresh and nice fish course. BILLS OF FARE. W i th interest and s y m p a t hy for puzzled a nd p e r p l e x ed friends, we herewith give a f ew h i n ts t he shape of " Bills of F a r e ," nutritious and sufficiently elaborate to suit the wants of a large family or a small one w i th half a dozen guests added, a nd which, if not within t he reach of all, can be modified to suit the taste a nd purse. in BREAKFAST, No. 1. Oat-meal Mush, eaten with Cream and Sugar, Fruit, Broiled Spring Chicken, Potatoes Stewed in Cream, Rolls, Muffins or Pone. Tea or Coffee. BREAKFAST. No. 2. Fruit, Oat-meai, Hominy or Cracked Wheat, Mutton Chops, Baked Potatoes, Toast, Buckwheat Cakes, Tea or Coffee, BREAKFAST, No. 3. Broiled Ham, Omelet, Fried Potatoes, Fruit, Oat-meal, Rolls, Toast, Tea or Coffee, L U N C H E S. LUNCH PARTY, No. 1. Bouillon, served in small Porcelain Cups, Devilled Oysters, Stewed Sweet-breads, Chicken Salad, Minced Ham Sandwiches. Olives, Rolls. " Tutti Frutti," Chocolate Cream, Cake Basket of Mixed Cake, Mulled Chocolate, Coffee, Fruit and Flowers. Ice Creams and Charlottes can either be added or substituted. For • twenty guests allow one gallon of cream. LUNCH PARTY, No. 2.—GENTLEMEN. Broiled Partridge, Peach or Pear Pickles, Cold Ham, Biscuit and Tongue Sandwiches, Pound and Fruit Cake, Quaking Blanc-Mange, Pyramids of Jelly, Snow Sponge Cake, Bouillon, Oyster Pie, Pine-apple Ice, Coffee. LUNCH PARTY, No. 3. Raw Oysters, Bouillon, Sweet-Breads and French Peas, Limb Chops, Tomato Sauce, Potatoes a la Parisienne, Salad of Lettuce, Ice Cream, Fancy Coffee. D I N N E K S- DINNER No. 1. FIRST COURSE. Mock Turtle Soup. SECOND COURSE. Boiled White Fish with Mayonnaise Dressing or Sauce Tartare. THIRD COURSE. B Roast Saddle of Vension, Sauce, Currant Jelly. FOURTH COURSE. Roast Partridges or Ducks, Oyster Pie, Macaroni,» Celery, Pickles and Vegetables. DESSERT. Mince Pie, Squash or Lemon Pie, Peach Meringue, Plum Pudding, Cheese, Fruits, Nuts, Coffee. DINNER No. 2. FIRST COURSE. Raw Oysters. SECOND COURSE. Baked Pike, Potatoes, Plain, Boiled. T H I RD COURSTS. Roast Chicken, Mashed Potatoes. Green Peas, Cranberry Jelly, Celery. FOURTH COURSE. Lettuce Salad, Thin Bread and Butter. F I F TH COURSE. i j j i ^ p a ck Pudding, Lemon Sherbert, Cake. SIXTH COURSE. Coffee, Crackers and Cheese. DINNER, No. 3. FIRST COURSE. Raw Oysters with Lemon Crackers. SECOND COURSE. Amber Soup and Croutons. T H I RD COURSE. Boiled or Baked Fish, Boiled Potatoes. FOURTH COURSE. \ Roast Turkey or Fillet of Beef, Cranberries, Mashed Potatoes, Corn or Macaroni. F I F TH COURSE. Venison, or Game, Jelly. SIXTH COURSE. Salad, with Thin Bread and Butter. SEVENTH COURSE. Plum Pudding. E I G H TH COURSE. Ice Cream and Assorted Cakes. NINTH COURSE. Crackers and Neufchatelle Cheese, Coffee. TENTH COURSE. Fruit. Allowance of Supplies for a Private Enter- tainment. In inviting guests, it is safe to calculate that out of one hundred and fifty guests but two-thirds of that number will be present. If five hundred are invited, not more than three hundred can be reckoned on as accepting, many invi- tations to so large a company being in a measure perfunc- tory and declined in the same spirit. Allow one quart of oysters to every three persons pres- ent; five chickens, and fifteen or twenty heads of celery (or what is better, a ten-pound turkey, boiled and cut), are enough for chicken salad for fifty guests; one gallon of ice cream to every twenty guests; one hundred and thirty sandwiches for one hundred guests; six to ten quarts of jelly for a hundred. Allowance for a Public Entertainment. The lady managers of the Home of the Friendless and Thompson Home for Old Ladies personally prepare and contribute a supper for the Harvest Home of each institu- tion. These suppers have become quite celebrated because of the dainty cooking and equally dainty service. No money is expected to be made from them, but they are a source of intelligent knowledge of the Homes to hundreds and thousands of our fellow-citizens who only by this means come to an acquaintance with our children and old ladies. We give a list of supplies for each entertainment. 1885. DONATION DAY AT THE 1885. FOUNDERS' DAY AT THE T H O M P S ON H O M E. HOME FOR THE FRIENDLESS. Eight gallons ice cream; 8 quarts sweet cream: 10 pounds sugar; 6 pounds coffee; V> pound tea: 18 cans raw oysters; escaloped oysters: 12 dishes: 3 turkeys; 12 cakes; 300 rolls; 12 chickens. Ten gallons ice cream; 12 quarts of s w e e t c r e a m; 2 0 c a n s r aw oysters; 1» dishes escaloped oysters; 5chickens, 18 chickens for salad; 12 cakes; -¡w rolls; 4 p o u n ds Saratoga potatoes; 1" lbs. sugar; 4 lbs. coffee; 12% lbs. tea. There were two hundred and seventy-five tickets sold for the Donation Da^ supper, at 50 cents each, and three hundred and forty tickets f or the Founders Day supper of the Thompson Home, also at fifty cents each.