HOUSEKEEPING IN OLD VIRGINIA. CONTAINING CONTRIBUTIONS FROM TWO HUNDRED AND FIFTY LADIES IN VIRGINIA AND HER SISTER STATES, DISTINGUISHED FOR THEIR SKILL IN THE CULINARY ART, • AND OTHER BRANCHES OF DOMESTIC ECONOMY. EDITED BY MAKION CABELL TYREE. " Who can find a virtuous woman ? for her price is far above rubies She loofceth well to the ways of her household and eateth not the bread of idleness." Prov., Chap. 31, verses 10 and 27. J. W. RANDOLPH & ENGLISH, 1302 & 4 MAIN STEEET, RICHMOND. 1878. COPYRIGHT hi MARION CABELL TYREK 1877 GENERAL CONTENTS. PAG* Preface List of Contributors Bread. Coffee, Tea, and Chocolate Milk and Butter Soup Oysters and other Shell Fish « Pish Game Meats , Beef and Yeal Mutton and Lamb Poultry Sala MRS. JOHN L. COLES MRS. PEYTON COLES MRS. TUCKER COLES MRS. RALEIGH COLSTON MRS. H. P . CHEW MRS. CAMILLUS CHRISTIAN D R . E. A. CRAIGHILL MRS. D. CONE " Lynchburg " FANNIE CHALMERS MRS. ADBISON COBBS " Charlotte Co. MR. EDWARD CAMM MRS. " Halifax Co. " Charleston, West Va.. Halifax Co. Williamsburg. Northumberland Co . Albemarle Co. " " Richmond. Fredericksburg. Lynchburg, " Warren Co LIST OF CONTKIBUTORS. MRS. DAVIS MRS. ROBERT J. DAVIS MRS. MARY M. DAME MRS. JOHN B. DANGERFIELD MRS. ADDISON M. DAVIES MRS. HORATIO DAVIS MRS. FRANK DEANE MRS. JOS. DEANS MRS. JUDGE ASA DICKINSON X113 Chesterfield Co Lynchburg. Danville. Alexandria. Lynchburg Pittsylvania Co. Lynchburg Gloucester Co. Prince Edward Co. MRS. MELVILLE DUNN Richmond. MRS. ANDREW DUNN Petersburg MRS. DUKE Suffolk Co. Miss D. D Miss DIDLAKE Norfolk. Lynchburg. MRS. MARIA EDMONDS MRS. JOHN T. EDWARDS Prince Edward Co. Lynchburg. MRS. DR. EARLY " MRS. EARLY " MRS. J. D. EWING MRS. ELAM Harrisonburg. Virginia. MRS. FITZ HUGH MRS. MRS. MRS. MRS. MRS. F. B. FICKLIN F. F. FITZGERALD J. H. FIGGAT COL. FORSBERG GRAVES MRS. CAROLINE GARLAND MRS. MARY L. GARLAND. MRS. JOHN F. GARDNER MRS. JUDGE GEO. H. GILMER MRS. F. D. GOODWIN MRS. JUDGE GOOLRICK MRS. JANE V. GOOLRICK " Fredericksburg. Farmville. Fincastle. Lynchburg. Kentucky. Lynchburg. " Nelson Co. Pittsylvania Co. Wytheville. Fredericksburg " Xiv LIST OF CONTRIBUTORS. MRS. E. P. GOGGIN Lynchburg, MRS. SUSAN GOGGIN Bedford Co. MRS. NEWTON GORDON Lynchburg. MRS ISABELLA GILMER MRS. ISABELLA HARRISON Charles City Co. MRS. ELVIRA HENRY Charlotte Co. MR« E. WINSTON HENRY " MRS. MARY G. HARDING Staunton, MBS. FRED. HICKEY Lynchburg. MRS. JOHN W. HOLT MRS. ANN HOLT Liberty, MRS. FERDINAND C. HUTTER. MRS. J. P. HUBBARD MRS. WM. L. HYLAND Lynchburg. , MRS. EDWARD INGLE MRS. J. J. IRBY MRS. JOSEPH M. JONES MRS. DR. JONES MRS. ARTHUR JOHNS MRS. COL. JOHNSON. MRS. J. JOHNSON Shepherdstown, "West Va, Parkersburg, West Va. Roanoke Co. New Orleans, La. .Kentucky. Bedford Co. Northampton Co. Lexington. Abingdon. MRS. THOMAS L. JOHNSON Lynchburg. MRS. DAVID KENT Pulaski Co. MRS. D. B. KINCKLE MRS. KINSOLVING MRS. KNOX MRS. DR. HENRY LATHAM MR. K MRS. L. D. LEIGHTON MRS. COL. AUGUSTINE LEFTWICH MRS. GEN. KOBERT E. LEE Miss MILDRED C. LEE MRS. GOV. JOHN LETCHEB Lynchburg. .Halifax Co. Fredericksburg. Lynchburg. Norfolk. Petersburg. Lynchburg, "Arlington," Westmoreland Co Lexington " LIST OF CONTRIBUTORS. XV MBS. D B . ROBERT T. LEMMON Campbell Ca MBS. ANDREW LEWIS Harrisonburg MBS. JAMES LANGHOENE Lynchburg MRS. JOHN A. LANGHOBNE Montgomery Co MBS. NANNIE A. LANGHOBNE Lynchburg, MBS. RICHABD T. LACY MBS. " M. L MBS. GEO. D. LAWBENCE MES. WM. H. LITTLE MBS. J. D. L L. D. L Miss. Fredericksburg. .Lynchburg. Albemarle Co, , MBS. GOV. MABYE Fredericksburg. MRS. JOHN MASON " MRS. O. MASSIE Brooklyn, N. Y. MRS. PATEICK MASSIE Nelson Co. MES. SABAH MEEM Abingdon. MRS. JOHN F. MILLEB Lynchburg. MRS. CHARLES L. C. MINOB Blacksburg. MRS. C. C. MCPHAIL Charlotte Co. MRS. JOHN R. MCDANIEL Lynchburg. MES. MARY MCNUTT Prince Edward Co, MRS. R. K. MEADE MRS. WM. H. MOSBY Petersburg. Amherst Co. MRS. ALICE MTJBBEL Lynchburg. MRS. WM. MCFARLAND Missouri. MRS. C. V. MCGEE Ala MRS. MCGAVOCK GEN. M MBS. JAMES J. MOORE MRS. GEO. NEWTON Miss FANNIE NELSON MRS. GEO. NICHOLS MRS. GEN. F. T. NICHOLS Pulaski Co. , Virginia. Richmond. Norfolk Yorktown Bedford Co New Orleans, La XVI LIST OF CONTRIBUTORS. MRS. CHARLES NORVELL , , . . Lynchburg Miss NORWOOD Richmond MRS. ROBERT L. OWEN Lynchburg MRS. GEO. W. PALMER , Saltville MRS. R. L. PAGE MRS. DAVID PIERCE MRS. JOHN D. POWELL MRS. WM. BALLARD PRESTON . Norfolk Wythevillft Portsmouth. Montgomery Co MRS. GEN. ROBERT PRESTON " MRS. JAS. PRESTON " MRS. PRESTON MRS. ANNIS E. PRESTON " Virginia" Lynchburg. MRS. RICHARD POLLARD " MRS. JAMES F. PAYNE " Miss ELIZA PAYNE MRS. ANNIE PHILLIPS MRS. EDMUND H. PENDLETON MRS. PRICE MRS. JOHN H. PARKER MRS. REID MRS. MATTIE REID MRS. DAVID S. READ MRS. WM. C. RIVES MRS. J. HENRY RIVES " Fredericksburg. Cincinnati, Ohio. Charlotte Co. Chesterfield Co. Norfolk. Winchester. Roanoke Co. Albemarle Co. Lynchburg. MRS. ROANE " MRS. J. H. ROBINSON MRS. W. RUSSELL ROBINSON " Richmond. MRS. DR. EDWARD T. ROBINSON " MRS. JOHN ROBERTS Fredericksburg. MRS. E. M. RUGGLES " MRS. DR. SALE MRS. GEO. D. SAUNDERS MRS. ANN SATJNDERS Liberty. Buckingham Co, Lynchburg. LIST OF CONTRIBUTORS. MRS. JAMES A. SEDDON XV11 Goochland Co MRS- DR. SEMPLE MRS. MRS. MRS. MRS, H. H. SERVICE J. W. SHIELDS JAS. W. SHIELDS H. T. SILVERTHORN MRS. WM. A. STROTHER Ala. Alexandria, Richmond. King Geo. Co. Lynchburg. " MR. WM. A. STROTHER MRS. JOHN W. STONE " MRS. JOHN F. SLAUGHTER " Miss LILLIK SLAUGHTER " MRS. KATE SLAUGHTER " MRS. JUDGE SPENCE MRS. HENDERSON SUTER Liberty, MRS. HARRIET STANSBURY New Orleans, La- MRS. SHANNON Miss ELLEN SHUTE Miss REBECCA SMITH Miss. New Orleans, La, Norfolk. MRS. CHARLES SHARP MRS. SPARKS MRS. COL. SMITH MRS. A. H. M. TALIAFERRO MRS. MART W. TAYLOR MRS. MAJOR THOS. L. TAYLOR Miss JULIA THOMPSON MRS. C. L. THOMPSON MRS. J. HANSON THOMAS MRS. E L I TUTWILER MRS. SAMUEL TYREE. , , . . , , , , MRS. JOHN H. TYREE , , . . , , MRS. JAS. TAYLOR. . . . , . , Miss EDMONIA TAYLOR. MRS,. TUCKER " Virginia. Pittsylvania Co. Orange Co. Campbell Co. Campbell C. H Williamsburg. .Richmond. Baltimore, Md. '.Lexington. Lynchburg. " Fredericksburg. Orange Co. Virginia. XV111 LIST OF CONTRIBUTORS. MKS. JUDGE WATSON MRS. DR. THOS. WALKER MRS. COL. W MRS. COL. ROBERT E. WITHERS MRS PHILIP T. WITHERS MRS. DB. R W. WITHERS MRS. EDMUND WITHERS MRS. DR. WINGFIELD MRS. E. M. C. WINGFEELD MRS. J. C. WHEAT MRS. JUDGE WHARTON Miss EMILY WHITEHEAD Abingdon Lynchburg " Wytheville. Lynchburg. Campbell Co. Nelson Co. Maryland Portsmouth Winchester. Liberty. Norfolk, MRS. EOBERT WHITEHEAD Nelson Co,. MRS. JOHN M. WARWICK Lynchburg, MRS. WM. N. WELFORD " MR. PHILIP WITHERS " Miss KATE WILSON " DR. THOS. L. WALKER Miss NANNIE S. LANGHORNE " «• HOUSEKEEPING IN OLD VIRGINIA. BREAD. BREAD is so vitally important an element in our nourishment that I have assigned to it the first place in my work. Triily, as Frederika Bremer says, " when the bread rises in the oven, the heart of the housewife rises with it," and she might have added that the heart of the housewife sinks in sympathy with the sinking bread. I would say to housewives, be not daunted by one failure, nor by twenty. Resolve that you will have good bread, and never cease striving after this result till you have effected it. If persons without brains can accomplish this, why cannot you ? I would recommend that the housekeeper acquire the practice as well as the theory of bread-making. In this way, she will be able to give more exact directions to her cook and to more readily detect and rectify any blemish in the bread. Besides, if circumstances should throw her out of a cook for a short time, she is then prepared for the emergency. In this country fortunes are so rapidly made and lost, the vicissitudes of life are so sudden, that we know not what a day may bring forth. It is not uncommon to see elegant and refined women brought suddenly face to face with emergencies which their practical knowledge of household economy and their brave hearts .enable them to firmly meet and overcome. To return to the bread question, however. Good flour is an "^dispensable requisite to good bread. Flour, whether old or 20 BEEAIX new, should always be sunned and aired before being used. In the morning, get out the flour to be made up at night for next morning's breakfast. Sift it in a tray and put it out in the sun, or, if the day is damp, set it near the kitchen fire. Only experi ence will enable you to be a good judge of flour. One test is tc rub the dry flour between your fingers, and if the grains feel round, it is a sign that the flour is good. If after trying a barrel of flour twice, you find it becomes wet and sticky, after being made up of the proper consistency, you had better then return it to your grocer. The best flour is worthless without good yeast. Yeast made up in the morning ought to be fit for use at night. It should be foamy and frothy, with a scent slightly like ammonia. After closely following the directions for yeast-making, given in the subsequent pages, the bread will be apt to succeed, if the flour employed is good. There is a great art in mixing bread, and it is necessary to observe a certain rotation in the process. To make a small quantity of bread, first sift one qtiart of flour; into that sift a teaspoonful of salt, next rub in an Irish potato, boiled and mashed fine, then add a piece of lard the size of a walnut, and next a half teacup of yeast in which three teaspoonfuls of white sugar have been stirred. (Under no circumstances use soda or saleratus in your light dough.) Then make into a soft dough with cold water in summer, and lukewarm in winter. Knead without intermission for half an hour, by the clock Otherwise five minutes appear to be a half hour when bread is being kneaded or beaten. Then place it in a stone crock, greased with lard at the bottom, and set it to rise. In summer, apply no artificial heat to it, but set it in a cool place. As bread rises much more quickly in summer than in winter, you must make allowance for this difference, during the respective seasons. The whole process, including both the first and second rising, may be accomplished in seven or eight hours in summer, though this will be regulated partly by the flour, as some kinds of flour rise BKEAD. 21 much more quickly than others. I n summer you may make it up at nine o'clock P.M., for an eight o'clock breakfast next morning, but in winter, make it up at seven P.M., and then set it on a shelf under which a lighted coal-oil lamp is placed. If you can have a. three-cornered .shelf of slate or sheet-iron, placed in a corner of the kitchen, j ust above the bread block, it will be all the better, though a common wooden shelf, made very thin, will answer, where you cannot get the other. The coal-oil lamp underneath without running the risk of burning the shelf (if wooden), will keep the bread gently heated all night, and will answer the double purpose of keeping a light burning, which most persons like to do at night, and which they can do with scarcely any expense, by using a coal-oil lamp. Never knead bread a second time in the morning, as this ruins it. Handle lightly as possible, make into the desired shapes and put into the moulds in which it is to be baked. Grease your hands before doing this, so as to grease the loaf or each roll as you put it in, or else dip a feather in lard and pass lightly over the bread just before putting it in the oven to bake. Let it be a little warmer during the second rise than during the first. Always shape and put in the moulds two hours before breakfast If hot bread is desired for dinner, reserve part of the breakfast dough, keeping it in the kitchen in winter, and in the refrigerator in summer till two hours before dinner. In baking, set the bread on the floor of the stove or range, never on the shelf. Always turn up the damper before baking any kind of bread. As you set the bread in the stove, lay a piece of stiff writing paper over it to keep it from browning before heating through. Leave the door ajar a few minutes, then remove the paper and shut the door. When the top of the loa* is a light amber color, put back the paper that the bread may not brown too much while thoroughly baking. Turn the mould around so that each part may be exposed to equal heat. Have an empty baking-pan on the shelf above the bread, to prevent it 22 BKEAD. from, blistering: some persons fill the pan with water, but I think this is a bad plan, as the vapor injures the bread. When thoroughly done, wrap the bread a few moments in a clean, thick, oread towel and send to the table with a napkin over it, to be kept on till each person has taken his seat at table. I would suggest to housekeepers to have made at a tinner's, a sheet-iron shape for bread, eight inches long, four and one-half inches wide, and five and one-half deep. This is somewhat like a brickbat in shape, only deeper, and is very desirable for bread that is to be cut in slices, and also for bread that is to be pulled off in slices* A quart of Hour will make eight large rolls, six inches high, for this mould, and three or four turnovers. It is a nice plan after making out the eight rolls to roll them with greased hands till each one will reach across the pan (four and one-half inches), making eight slices of bread which will pull off beautifully when well done, and thus save the task of slicing with a knife. It requires an hour to bake this bread properly. Do not constantly make bread in the same shapes: each morning, try to have some variation. Plain light bread dough may be made into loaves, rolls, twist, turnovers, light biscuit, etc., and these changes of shape make a pleasant and appetizing variety in the appearance of the table. The addition of three eggs to plain light bread dough will enable you to make French rolls, muffins, or Sally-Lunn of it. As bread is far more appetizing, baked in pretty shapes, I would suggest the snow-ball shape for muffins and egg bread. Yery pretty iron shapes (eight or twelve in a group, joined together) may be procured from almost any tinner. If you should have indifferent flour of which you cannot get rid, bear in mind that it will sometimes make excellent beaten biscuit when it will not make good light bread. In making beaten buscuit, always put one teaspoonful of salt, a piece of lard the size of an egg, and a teacup of milk to a quart of flour, adding enough cold water to make a stiff dough : no other ingredients are admissible. Make the dough much stiffer than BREAD. 23 for other breads, beat steadily a half hour, by the clock. Cut with a biscuit cutter or shape by hand, being careful to have the shape of each alike and perfect. Make them not quite half an inch thick, as they rise in baking. Do not let them touch each other in the pan, and let the oven be very hot. It is well not to have beaten biscuit and light bread baked at the same time, as they require different degrees of heat. When two kinds of bread are required, try to have two such as require the same amount of heat. Egg bread and corn muffins require the same degree of heat as beaten biscuit, while Sally-Lunn and muffins need the same as light bread. There is no reason why the poor man should not have as well prepared and palatable food as the wealthy, for, by care and pains, the finest bread may be made of the simplest materials, and surely the loving hands of the poor man's wife and daughter will take as much pains to make his bread nice and light as hirelings will do for the wealthy. The mistake generally made by persons in restricted circumstances is to make too great a use of soda bread, which is not only less wholesome, but is more expensive than light bread or beaten biscuit, as it requires more ingredients. The bread, coffee and meat, which constitute the poor man's breakfast, properly cooked, furnish a meal fit for a prince. The furnishing of the kitchen is so important that I must here say a few words on the subject. First, the housekeeper must have a good stove or range, and it is well for her to have the dealer at hand when it is put up, to see that it draws well. Besides the utensils furnished with the range or stove, she must provide every kitchen utensil needed in cooking. She must have a kitchen safe,—a bread block in the corner, furnished with a heavy iron beater ; trays, sifters (with iron rims) steamers, colanders, a porcelain preserving kettle, perforated skimmers and spoons, ladles, long-handled iron forks and spoons, sharp knives and skewers, graters, egg beaters (the Dover is the best), plenty of extra bread pans, dippers and tins of every kind, iron moulds foi- egg bread and muffins, wash pans, tea 24 BBEAD. towels, bread towels, and hand towels, plates, knives, forks ana spoons for use of the servants, a pepper box, salt box and dredge box (filled), a match safe, and last, but not least, a clock. Try as far as possible to have the utensils of metal, rather than, of wood. In cases where you cannot have cold and hot water conveyed into the kitchen, always keep on the stove a kettle cf hot water, with a clean rag in it, in which all greasy dishes and kitchen utensils may be washed before being rinsed in the kitchen wash pan. Alv/ays keep yo.ur cook well supplied with soap, washing mops and coarse linen dish rags. I have noticed that if you hem the latter, servants are not so apt to throw them away. Insist on having each utensil cleaned immediately after being used. Have shelves and proper places to put each article, hooks to hang the spoons* on, etc. If you cannot have an oilcloth on your kitchen floor, have it oiled and then it may be easily and quickly wiped over every morning. Once a week, have the kitchen and every article in it thoroughly cleaned. First clean the pipe of the stove, as the dust, soot and ashes fly over the kitchen and soil everything. Then take the stove to pieces, as far as practicable, cleaning each part, especially the bottom, as neglect of this will prevent the bread from baking well at the bottom. After the stove is thoroughly swept out,— oven and all, apply stove polish. I consider " Crumbs of Comfort " the best preparation for this purpose. It comes in small pieces, each one of which is sufficient to clean the stove once, and is thus less apt to be wasted or thrown away by servants than stove polish that comes in a mass. Next remove everything from the kitchen safe and shelves, which must be scoured before replacing the utensils belonging to them, and these too must first be scoured, scalded, and wiped dry. Then wash the windows, and lastly the floor, scouring the latter unless it is oiled, in which case, have it merely wiped over. Never let a servant take up ashes in a wooden vessel. Keep a sheet-iron pan or scuttle for the purpose. At night, always have the water buckets filled with water and also the kettles, HOUSEHOLD MEASURES YEAST. 25- setting the latter on the stove or range, in case of sickness or any emergency during the night. Have kindling wood at hand also, so that a fire may be quickly made, if needed. Sometimes a discoloration is observable in iron kettles or other iron vessels. This may be avoided by filling them with hay before using them. Pour water over the hay, set the vessel on the fire and let it remain till the water boils. After this, scour in sand and ashes—then wash in hot soap-suds, after which process, there will be no danger of discoloration. HOUSEHOLD MEASUKES. Wheat Flour. 1 lb. is 1 quart. Indian Meal. 1 lb. 2 oz. are 1 quart. Butter, when soft, 1 lb. is 1 pint. Loaf sugar, broken, 1 lb. is 1 quart. White sugar, powdered, 1 lb. 1 oz. are 1 quart. Best brown sugar, 1 lb. 2 oz. are 1 quart. Ten eggs are 1 lb. Flour. 8 quarts are 1 peck. " 4 pecks are 1 bushel. 16 large tablespoonfuls are \ pint. 8 large tablespoonfuls are 1 gill. 2 gills are -|- pint. A common sized tumbler holds \ pint. A tablespoonful is \ oz. 60 drops are equal to a teaspoonful. 4 teaspoonfuls are equal to 1 tablespoonful. YEAST. Boil one quart of Irish potatoes in three quarts of water. When done, take out the potatoes, one by one, on a fork, peel and mash them fine, in a tray, with a large iron spoon, leaving the boiling water on the stove during the process. Throw in this water a handful of hops, which must scald, not boil, as it turns the tea very dark to let the hops boil. 26 IRISH POTATO YEAST—YEAST THAT NEVER FAILS. Add to the mashed potatoes a heaping teacupful of powdered white sugar and half a teacupful of salt; then slowly stir in the strained hop tea, so that there will be no lumps. "When milkwarm add a teacupful of yeast and pour into glass fruit jars, or large, clear glass bottles, to ferment, being careful not to close them tightly. Set in a warm place in winter, a cool one in summer. In six hours it will be ready for use, and at the end of that time the jar or bottle must be securely closed. Keep in a cold room in winter, and in the refrigerator in summer. This yeast will keep two weeks in winter and one week in summer. Bread made from it is always sweet.—Mrs. S. T. IRISH POTATO YEAST. 1 quart of potatoes, boiled and mashed fine. 1 teaspoonful of salt. |- teacup of sugar. Put two cups of flour in a bowl, and pour over it three cups of strong hop-water, scalding hot, and stir it briskly. Then put all the ingredients in ajar together, and when cool enough, add a cup of yeast, or leaven. Set it by the fire to rise. It will be ready for use in five or six hours.—Mrs. E. Another Recipe for Yeast. 12 large potatoes, boiled and mashed fine. 1 teacup of brown sugar. 1 teacup of salt. 1 gallon of hop tea. Mix the ingredients well, and when milk-warm, add a pint of yeast. Set it in a warm place to rise. Put one teacupful of this yeast, when risen, to two quarts of flour.—Mrs. Dr. S. Yeast that Never Fails. Boil twelve potatoes in four quarts of water till reduced to three quarts. ALUM YEAST LEAVEN. • 27 Then take out and mash the potatoes, and throw into the water three handfuls of hops. When the hops have boiled to a good tea, strain the water over the potatoes, a small quantity at a time, mixing them well together. Add one teacup of brown sugar. 1 teacup of salt. 1 tablespoonful of ground ginger. When milk-warm, add yeast of the same sort to make it rise. Put it in bottles, or a jug, leaving it uncorked for a day. Set it in a cool place. Put two large tablespoonfuls of it to a quart of flour, and when making up, boil a potato and mix with it. This yeast never sours, and is good as long as it lasts.—Mrs. A.F. ALUM YEAST. On one pint of flour pour enough boiling water to make a thick batter, stirring it until perfectly smooth, and then let it stand till milk-warm. Then add a teaspoonful of powdered alum. 1 teaspoonful of salt. 1 tablespoonful of sugar. Half a teacup of yeast. After it ferments, add enough meal to make it a stifft dough. Let it stand till it works, and then spread it in the shade to dry. To a quart of flour put a tablespoonful of crumbs.—Mrs. P. LEAVEN. 2 tablespoonfuls of flour. 1 tablespoonful of lard or butter. 2 tablespoonfuls of yeast. 2 eggs. 1 potato. 2 teaspoonfuls of sugar. 28 0 EXCELLENT BREAD FOE BREAKFAST. Make the leaven soon after breakfast in winter, and at on& o'clock p. M. in summer. Let it be of the consistency of bat. ter. Put it in a small bucket, in a warm place, to rise till four o'clock p. M. This amount of leaven is sufficient for two quarts of flour. If for loaf bread, leave out the eggs and butter.— Mrs. M. EXCELLENT BREAD FOR BREAKFAST. 1 quart of flour. Lard the size of a walnut. 1 small Irish potato, boiled and mashed fine. 1 heaping teaspoonful of salt. Half a teacup of good yeast, into which put a tablespoonful of white sugar. Make up a soft dough with cold water in summer and milkwarm water in winter. This must be kneaded for thirty minutes, and then set to rise, in a cool place in summer, and a warm one in winter; must never be kept more than milk warm. Two hours before breakfast, make the dough into the desired shapes, handling it lightly, without kneading it, first rubbing lard over the hands, and taking especial care to grease the bread on top. Then set it to rise again. Thirty minutes are sufficient for baking it, unless it be in the form of* a loaf or rolls, in which case, it must be baked fifteen minutes longer. Excellent muffins may be made by the above receipt, adding two eggs well beaten, so that from the same batch of dough both plain bread and muffins may be made. Iron moulds are best for baking. For those who prefer warm bread for dinner, it is a good plan to reserve a portion of the breakfast dough, setting it away in a cool place till two hours before dinner, then make into turnovers or twist, set it to rise and bake it for dinner, as for breakfast. Very nice on a cold day, and greatly preferable to warmed-over bread.—Mrs. S. T. FAMILY BKEAD—OLD VIRGINIA LOAF BKEAD. 29 RECIPE FOK FAMILY BREAD. 2 quarts of flour. 2 tablespoonfuls of lard or butter. 2 teaspoonfuls of salt. Enough sponge for a two-quart loaf of bread. Mix with, one pint of sweet milk. Make into rolls and bake with very little fire under the oven. —Mrs. A. G. LOAF BREAD. First make a batter of the following ingredients. 1 pint of flour. 1 teaspoonful of salt. 1 teaspoonful of sugar. A cup of water. A cup of good yeast. Set this to rise and when risen work in two pints of flour, or, if the batter is not sufficient to work up this flour, add a little water. Work it smoothly and set it to rise. When risen, add a small piece of lard, work it well again, let it stand an hour and then bake it slowly.—Mrs. P. W. OLD VIRGINIA LOAF BREAD. Sponge for the same. Boil one large Irish potato, until well done, then peel and mash it fine, adding a little cold water to soften it. Stir into it 1 teaspoonful of brown sugar. 1 tablespoonful of sweet lard. Then add three tablespoonfuls of good hop yeast. Mix the ingredients thoroughly, then put the sponge in a mug with a close-fitting top, and let it stand several hours to rise. Sift into the tray three pints of the best family flour, to which 30 ANOTHER RECIPE FOE LOAF BREAD. add a teaspoonful of salt. Then pour in the sponge and add enough cold water to the flour to work it up into a rather stiff dough. Knead it till the dough is smooth, then let it stand all night to rise. Work it over in the morning, using just enough flour to keep it from sticking to the hands. Allow it one hour to rise before baking and one hour to bake in a moderate oven. Then it will be thoroughly done and well dried. Use a little lard on the hands when making out the loaf, as it keeps the crust from being too hard.—Mrs. S. Another Recipe for Loaf JBread. Good flour is the first requisite, and next, good yeast and sufficient kneading. For a loaf of ordinary size, use 2 lbs. of flour. Lard the size of a hen's egg. A saltspoonful of salt. 2 gills of yeast. Mix up these ingredients into a moderately stiff dough, using for the purpose, from three gills to a pint of water. Some flour being more adhesive than others, you have to learn by experience the exact amount of water required. Knead the dough till perfectly smooth, then set it to rise, in a cool place, in summer, but in a warm place, free from draughts, in winter. In the latter season it is better to keep a blanket wrapped around it. This amount of flour will rise to the top of a gallon and a half jar or bucket. If it is ready before time, stir it down and set it in a cooler place. When you put it in the baking-pan (in which it will be in an inch of the top, if the pan be of a suitable size for the amount of flour) cover it well, or a hard crust will form from the effects of the atmosphere. Keep it a little warmer during the second rise than during the first. When ready for baking, set it in the oven and bake it for three-quarters of an hour witb LIGHT BREAD FRENCH ROLLS. 31 a moderate fire, evenly kept up. It will then come out without sticking, if the pans are well cared for.—Mrs. but not boil. When it has drawn fifteen or twenty min^ fc a d d boiling water till it has the strength desired.—Mrs. J D 64 GKEEN TEA—ICED TEA. Green Tea. Scald the teapot. If you wish a pint of tea, put in one heaping teaspoonful tea after putting in a pint boiling water. Set this where it will keep hot, but not quite boil.—Mrs. S. T. A good Gup of Green Tea. Before putting in any water, set the teapot with the tea in it before the fire and let it get thoroughly hot. Then fill the pot with boiling water and let it stand five minutes.—Mrs. M. E L. W. BLACK TEA. If you wish a quart of tea, put that quantity of boiling water into the teapot, after scalding it. Add four teaspoonfuls of tea. Boil twenty minutes. It is a great improvement to put in a little green tea.—Mrs. S. T. Black Tea. Add one and one-balf pint boiling water to a half-teacupful of the best black tea. Boil gently for ten or fifteen minutes. If too strong, weaken with boiling water.—Mrs. JT. B. McD. ICED TEA. After scalding the teapot, put into it one quart of boiling water and two teaspoonfuls green tea. If wanted for supper, do this at breakfast. At dinner time, strain, without stirring, through a tea-strainer into a pitcher. Let it stand till tea time and then pour into decanters, leaving the sediment in the bottom of the pitcher. Fill the goblets with ice, put two teaspoonfuls granulated sugar in each, and pour the tea over the ice and sugar. A squeeze of lemon will make this delicious and healthful, as it will correct the astringent tendency.—Mrs. 8. T. CHOCOLATE—MILK AND BUTTER. 65 CHOCOLATE. Scrape fine one square of Baker's chocolate (which will be an ounce). Put it in a pint of boiling water and milk, mixed in equal parts. Boil it ten minutes, and during this time mill it or whip it with a Dover egg-whip (one with a wheel), which will make it foam beautifully. Sweeten to the taste, at table.— Mrs. S. T. COCOA. To one pint milk and one pint cold water add three tablespoonfuls grated cocoa. Boil fifteen or twenty minutes, milling or whipping as directed in foregoing recipe. Sweeten to taste, at the table. Some persons like a piece of orange-peel boiled with it.— Mrs. & T. BROMA. Dissolve one large tablespoonful broma in one tablespoonful warm water. Pour on it one pint boiling milk and water (equal parts). Boil ten minutes, milling or whipping as above directed. Sweeten to the taste.—Mrs. S. T. f A cream-pitcher of whipped cream should always accompany chocolate or any preparation of it, such as cocoa or broma.— Mrs. S. T. MILK AND BUTTER. "HE most exquisite nicety and care must be observed in the anagement of milk and butter. A housekeeper should have sets of milk vessels (tin or earthenware, never stoneware, !s is an absorbent). She should never use twice in succes 66 MILK AND BUTTEK. sion the same milk vessels without having them scalded and aired. In warm weather, sweet milk should be set on ice, if practicable, or if not, in a spring-house. Never put ice in sweet milk, as this dilutes it. One pan of milk should always be set aside to raise cream for coffee. A bucket with a close-fitting lid should be filled with milk and set aside for dinner, one for supper, one for breakfast, and a fourth for cooking pm^poses. For making butter, strain unskimmed milk into a scalded churn, where the churning is done daily. This will give sweeter butter and nicer buttermilk than when cream is skimmed and kept for churning, as this sometimes gives a cheesy taste to the butter. Do not let the milk in the churn exceed blood heat. If overheated, the bxitter will be white and frothy, and the milk thin and sour. Churn as soon as the milk is turned. In summer try to churn early in the morning, as fewer flies are swarming then, and the butter can be made much firmer. A stone churn is in some respects more convenient than a wooden churn ; but no matter which you use, the most fastidious neatness must be observed. Have the churn scalded and set out to sun as soon as possible after churning. Use your last ,made butter for buttering bread, reserving the staler for cookery. Butter should be printed early in the morning, while it is cool. A plateful for each of the three meals should be placed in the refrigerator ready for use. Do not set butter in a refrigerator with anything else in it but milk, or in a safe with anything but milk. It readily imbibes the flavor of everything near it. After churning, butter should be taken up in what is called " a piggin," first scalded and then filled with cold water. With an old-fashioned butter-stick (scalded) wash and press the butter till no water is left. Then add a little salt, finely beaten. Beat again in a few hours, and make up in half-pound prints. I would advise all housekeepers (even those who do not make their own butter) to keep a piggin, a butter-stick, and a pretty butter-print. TO SECURE NICE BUTTER FOR THE TABLE IN WINTER. 67 To secure nice Butter for the Table in Winter. In October and November, engage butter to be brought weekly fresh from the churn in rolls. Wrap each roll in a piece of old table cloth, and put in a sweet firkin or stone jar which has been washed with soda water, scalded and sunned for a month before using. Pour over it a clear strong brine, which also must have been prepared at least a week beforehand, by pouring off the settlings and repeated strainings. Have a nice Hat rock washed and weight the butter down with it, being careful to keep it always under the brine.—Mrs. 8. T. Recipe for Putting up Butter 2 quarts best common salt. 1 ounce pulverized saltpetre. 1 ounce white sugar. Work the butter over three times, the last time adding an ounce of the above mixture bo every pound butter. Of course, the butter is salted, when first made. Make the butter into rolls and wrap in cloths or pack in jars, within four inches of the top of each jar. If the latter is done, fill the jars>with brine and tie up closely. If the former is preferred, drop the rolls into brine, prepared as follows : To every gallon brine that will bear an egg, add one pound white sugar and one-half ounce saltpetre. Boil well and skim. Seep the brine closely covered. I have used butter on my table in May, put up in this way, and it tasted as well as when Put up in October.—Mrs. B. G. v CLABBER. J-o have clabber in perfection, place in small glass dishos or •owls enough milk to make clabber for each person. After it ias turned, set it in the refrigerator, if in summer, till called -oy the way, refrigerators (as well as water-coolers) should cashed every morning with water in which a tablespoonful 68 COTTAGE CHEESE — SOUP. of common soda has been dissolved. They should then be aired before filling with ice for the day.—Mrs. S. T. COTTAGE CHEESE. When the tea-kettle boils, pour the water into a pan of " loppered " milk. It will curd at once. Stir it and turn it into a colander, pour a little cold water over it, salt it and break it up. A better way is to put equal parts of buttermilk and thick milk in a kettle, over the fire, heat it almost boiling hot, pour into a linen bag and let it drain till next day. Then take it out, salt it, put in a little cream or butter, as it may be thick or not, and make it up into balls the size of an orange. SOUP. As making soup is a tedious process, it is best to make enough at once to last several days. Beef shank is most generally jised in making nutritious soup. It is best to get this the day before using it, and soak it all night in cold, clear water. If you cannot do this, however, get it as early in the morning as you can. Break the bones, wash it, soak it a few minutes in weak salt and water, and put it in a large boiler of cold water. As soon as it begins to simmer, remove the dark scum that rises on top. Keep the boiler closely covered, and boil very slowly till an hour or two before dinner. Then, with a ladle, remove all the fat from the top, as it is this element that makes soup unwholesome. Strain and season, or, if you prefer, season just enough for one meal, reserving the rest as foundation for another sort of soup. It is well always to keep some of this stock on hand in cold weather, as by the addition of a can of tomatoes, or other ingredients, a delicious soup may be quickly made of it. Never throw away water in which any sort of meat OTSTBK SOUP ECONOMICAL OYSTEB SOUP. 69 has been boiled, as it is much better to simmer hash or a stew in this liquor than in water, and it is also invaluably for basting fowls or meats that have not been parboiled. Directions for soup making are so fully given in the follow ing p a g es *h at i* ^s needless for me to say anything further on the subject here. OYSTEE SOUP. 100 oysters. 1 teaspoonful salt. 1 tablespoonful black pepper. £ pound butter. Yolks of 3 eggs. 1 pint rich milk, perfectly fresh. 3 tablespoonfuls flour. Separate the oysters from the liquor : put the liquor to boil, when boiled add salt, pepper and butter, then the flour, having previously made it into a batter. Stir all the time. When it comes to a boil, add the eggs well beaten, then the milk, and when the mixture reaches a boil, put in the oysters ; let them also just boil, and the soup is done. Stir all the time to prevent curdling.—Mrs. Judge M. ECONOMICAL OYSTER SOUP. 1 quart oysters. 2 quarts water. Boil with salt and pepper. Cut up one tablespoonful butter with flour and put in while boiling; beat the yolks of four eggs light, mix them with onehalf pint milk. When the oysters are well cooked, pour on the milk and eggs, stirring all the time. Let it boil up, and take off quickly, and r into the tureen, over toasted bread cut into dice—if preferred rich, leave out some of the water.—Mrs. Lt. @. M. 70 OYSTEK SOUP PUKEE OF OYSTERS. OYSTER SOUP. Empty the oysters into a colander and drain off all the liquor; then strain the liquor through a very coarse cloth to rid it of all scum, etc. To a whole can of oysters take a quart of milk Put the milk, oyster liquor, one level tablespoonful flour rubbed very smooth with one heaping tablespoonful of butter, one tablespoonful salt, one-half teaspoonful pepper, all on the fire together in a farina-boiler (or put a skillet one-third filled with boiling water under the saucepan, to prevent the milk burning). When it comes to a boil, put in the oysters and let them stew for twenty minutes or till the gill of the oyster turns and begins to ruffle and crimp at the edge. Serve immediately, for if they are cooked too long, they become hard, dark and tasteless. If you put the salt in last, it will_ not curdle the soup. Some add one level teaspoonful whole cloves and same of mace, tied up in a net bag, but they are little improvement.— Mrs. 2Z. OF OYSTERS. For fifty oysters. Put the oysters on in their own liquor—let them come to a boil—take them out and mince them; skim the liquor when nearly done. Beat well together: 1 egg1 dessertspoonful butter. |- pint milk. 1 cracker sifted. Salt, pepper (mace, also, if liked). Pour this into boiling liquor and then add the minced oysters. When done, the soup is smooth. The milk must b« fresh or it will curdle.—Mrs. tTohn Walker, Alabama. OYSTER SOUP. Take two quarts of oysters, wash them, and add, 2 quarts water. TTJKTLE SOUP. 71 A bundle of herbs. 1 small onion sliced. Let it boil until all the substance is Dut of the oysters, Strain the liquor from the ingredients and put it back in the pot. Add a large spoonful butter mixed with flour. Have ready two dozen oysters to throw in just as it is ready to be dished—at the same time stir up two yolks of eggs with a cup of cream. Cayenne pepper is an improvement.—Mrs. E. W. TURTLE SOUP. Kill the turtle at daylight in summer, the night before in winter, and hang it up to bleed. After breakfast, scald it well and scrape the outer skin off the shell; open it carefully, so as not to break the gall. Break both shells to pieces and put them into the pot. Lay the fins, the eggs and some of the more delicate parts by—put the rest into the pot with a quantity of water to suit the size of your family. Add two onions, parsley, thyme, salt, pepper, cloves and allspice to suit your taste. About half an hour before dinner thicken the soup with brown flour and butter rubbed together. An hour before dinner, take the parts laid by, roll them in brown flour, fry them in. butter, put them and the eggs in the soup ; just before dinner add a glass of claret or Madeira wine.—Mrs. JV. Turtle Soup. To one turtle that will weigh from four to five pounds, after being dressed, add one-half gallon water, and boil until the turtle will drop to pieces, then add : 2 tablespoonfuls allspice. 1 tablespoonful black pepper. 2 tablespoonfuls butter, and salt to the taste. Vvhen nearly done, put in a small handful pot marjoram, yme and parsley tied together, and two large onions; when 7$ TURTLE SOUP MOOK-TUKTLE SOUP CLAM SOUP. ready to come off, add two sliced lemons, one pint good wine, and a small quantity of curry powder; thicken with flour Mrs. D. Turtle Soup. To42|- quarts soup add : 1 ounce mace. 1 dessertspoonful allspice. 1 teaspoonful cloves. Pepper, black and cayenne, and salt to your taste. Tie up a bunch of parsley, thyme, and onion in a cloth, and throw into soup when boiling. When nearly done, thicken with two tablespoonfuls flour. To give it a good color, take one tablespoonful brown sugar and burn it; when burnt, add a wineglass of water. Of this coloring, put two tablespoonfuls in soup, and just before serving, add half a pint Madeira wine.— MissM W. MOCK TURTLE SOUP. Put on beef and boil very tender; take out, chop fine, and put back to boil. Put potatoes, mace, cloves, cinnamon, parsley, thyme, spice, celery seed, and ten hard-boiled eggs; pepper and salt to your taste. Thicken with flour and add brandy and wine.—3£iss E. P. MOCK TERRAPIN SOUP. Cut up two pounds roast or boiled beef in small pieces. Put one large teacup new milk, one large teacup of wine, a piece of butter size of an egg (rolled in flour), a little nutmeg, two or three spoonfuls mixed mustard—all in a stewpan, and cook ten or fifteen minutes. Good way to use up cold meats.—Mrs. S. M CLAM SOUP. Boil half a peck of clams fifteen minutes; then take them from the shells, clean and wash them. Have ready the stew- CLAM SOUP—CRAB SOUP. 73 kettle * strain the water, in which clams have been boiled; chop up clams, and put in with three or four slices of salt pork, some mashed potatoes, salt and pepper to taste. Thicken with crated cracker, and add two spoonfuls butter rolled in flour. Let it boil twenty minutes and serve.—Mrs. C. Clam Soup. Open the clams and chop them up fine. To twenty clams, add: \ gallon water. 3 good onions. 2 tablespoonfuls butter. A small bunch of parsley and thyme. Just before taking off, add one quart rich milk and thicken with flour.—Mrs. D. CRAB SOUP. Open, and cleanse of the deadman's fingers and sandbag, twelve small fat crabs raw. Cut the crabs into two parts. Parboil and extract the meat from the claws, and simply extract the fat from the back shells of the crabs. Scald eighteen ripe tomatoes, skin them and squeeze the pulp from the seeds through a colander. Chop them fine and pour boiling water over the seeds and juice, and strain them. Stew a short time in the soup-pot one large onion, one clove of garlic, in one spoonful butter and two spoonfuls lard, and put them in the tomatoes. After stewing a few minutes, add the meat from the claws, ien the crabs, and lastly the fat from the back shells. Season salt, cayenne and black pepper, parsley, sweet marjoram 1 %me, one-half teaspoonful lemon juice, and peel of one °n. Pour in the water with which the seeds were .scalded, img more should there not be the quantity of soup required. ^moderately one hour. About a quarter of an hour before r mg, sift in grated bread crumbs or pounded crackers as a 4 74 TO PREPARE A BEEF'S HEAD AS STOCK FOB SOUP. thickening. Any firm fish prepared by this recipe is excellent, j —Mrs. J. I. Crab Soup. One dozen crabs to one gallon water. Take off +op shell; clear body of crabs. Cut through the middle, put them into I kettle, mix with some butter, and brown them. Then add one: gallon water, and simmer for Half an hour. Skim slightly, and] add the hock of an old ham, and strained tomato juice one] pint. Boil two hours. Season with pepper, spice if liked, and half-pint wine. The claws are to be cracked and divested of the jaws. Ai Hampton recipe.—Miss E. IF! BEEF SOUP. Crack the bone of a shin of beef, and put it on to boil in one quart water. To every pound meat add one large teaspoonful salt to each quart water. Let it boil two hours and skim itj well. Then add: 4 turnips, pared and cut into quarters. 4 onions, pared and sliced. 2 carrots, scraped and sliced. 1 root of celery, cut into small pieces. When the vegetables are tender, add a little parsley chopped fine, with salt and pepper to the taste. Serve hot.—Mrs. P-\ McG. Another Recipe for JBeef Soup. One shin beef in one-half gallon water, put on before breakfast and boiled until dinner. Thicken with brown flour two I or three hours before dinner. Put in one carrot, two turnips* one onion, thyme, cabbage, and celery-seed.—Mrs. H. P. C. To prepare a Beefs Head as Stock for Soup. Cut up the head into small pieces, and boil in a large quantity! of water until it is all boiled to pieces. Take out all the bones CALF'S HEAD sour. 75 for souse cheese, and boil again until thick. Then while hot, ason very highly with pepper, salt, catsup, allspice, and onions chopped fine. Put into a mould to get cold. For a small family cut a thick slice say five inches square, whenever you want soup in a hurry adding about, a quart of water. It need cook for a few minutes only, and is valuable as keeping well and being ready in times of emergency. By adding a few slices of hard-boiled egg and a gill of good cooking wine, this soup may have very nearly the flavor of mock turtle.—Mrs. A. M. D. CALF'S HEAD SOUP. Take one-half liver and the head of a mutton, veal or beef, and boil until the meat drops from the bone. Cut up fine and add one-half the brains ; then: 1 onion. 1 spoonful spice. \ spoonful cloves. 1 spoonful black pepper and a piece of mace. 3 tablespoonfuls flour. 3 tablespoonfuls flour, and salt to the taste. Put in enough water at first, as adding it makes the soup thin. Cut up three hard boiled eggs, and add, when done, one glass of wine. A little brandy and walnut catsup, with more eggs, will improve it, though it is a delightful soup as it is.—Mrs. Wl A. C. • Calf s Head Soup. 'fean. the head, laying aside the brains. Put the head in a 1lon of water, with pepper and salt. Boil to pieces and take >Ut b o n o s 5 return to the pot with— 1 teacup of mushroom or tomato catsup. 1 teaspoonful allspice. 1 lemon rind, grated. 76 CALF'S HEAD SOUP. 1 grated nutmeg. 1 tablespoonful butter. 1 teacup of browned flour. Fry, and add the brains when nearly ready for the table. About five minutes before serving, add : 1 teacup of wine. 1 teaspoonful cloves. 1 teaspoonful mace. When sent to the table have two hard-boiled eggs sliced and floating on top.—Mrs. J". D. Calf s Head Soup. Take a large calf s head and boil it with four gallons water and a little salt; when tender, bone and chop it fine, keeping \ out the brains, and put the meat back in the pot and boil down to a tureenful. Half an hour before serving the soup, add: 1 tablespoonful mustard. 1 teaspoonful black pepper. 1 teaspoonful powdered cloves. 1 teaspoonful mace. 1 teaspoonful nutmeg. Brown a cup of flour to thicken and just as the soup i*j dished, add one cup walnut catsup, and one cup port or claretl wine. The brains must be beaten up with an egg, fried in little cakes, and dropped in the tureen.—Miss JST. CALF'S HEAD SOUP. Take the head, split it open and take out the brains; thenj put the head, brains, and haslet in salt water—let them soa&j one hour. Put on to boil at eight o'clock; after boiling f° ur | hours, take it up and chop up the head and haslet, removing aHj the bones; return to the soup, with a small pod of pepper* Thicken it with one pint browned flour with one tablespoonW' j butter rubbed in it. Have— BKOWN CALF'S HEAD SOUP—-CALF'S HEAD SOUP. 71 1 tablespoonful mace. 1 tablespoonful allspice. i- doz. cloves. It Beat all together and put in the tureen with, 1 teacup of tomato catsup. 1 teacup of cooking wine. Pour the soup on them. Have the brains fried, and a n d drop in an equal portion of lard and butter; when ^gj put in the oysters and fry. Do not let them stand, but serve hot.—Mrs. E. 90 FEIED OYSTEES—STEAMED OYSTEE8. FRIED OYSTERS. Drain the oysters through a sieve. Beat up two cr three eggs. Have ready some grated bread crumbs. Sprinkle some j salt and a little pepper over the oysters; then dip each oyster into the egg and bread crumbs. Have the pan hot and clean; put equal portions of butter and lard into the pan. Be careful to keep the fat of oysters from burning.—Mrs. M. To Fry Oysters. Wash them and dry them on a clean napkin; dip in beaten egg and pounded crackers sifted, and let them lie several hours before frying, and they will not shrink.—Mrs. P. To Fry Oysters. Drain the oysters dry. Three eggs beaten, and grated crackers. Dip the oyster first in the egg and then in the crackers; do this twice. Grease the pan with butter or lard. Add pepper and salt to taste, and fry.—Mrs. JP. W. Clam or Oyster Fritters. Chop up the clam very fine (when of oysters, leave them whole) ; put them in a batter and fry them.—Mrs. D. BROILED OYSTERS. Select the largest oysters, examining each one, to see that no particle of shell adheres to it. Dry with a nice linen cloth; then pepper and salt them, and sift over a little finely-powdered cracker. Place them on an oyster gridiron over a quick fire. As soon as plump, dip each one in a cup of melted fresh butter; lay on a hot dish garnished with scraped horseradish and parsley, and serve.—Mrs. 8. T. STEAMED OYSTERS. Wash shell oysters perfectly clean; lay them on a steamer, so the juice will not escape from the shells when opened. I* TO BOAST OYSTERS PICKLED OYSTERS. 91 ' best to lay the upper shells down. Cover the lid of the teamer with a coarse towel and press closely on. Set this over pot of water boiling hard. In from twenty minutes to half an hour, the shells will have opened. Have ready a hot dish, on which lay the oysters; sprinkle over them a little salt and pepper with a bit of fresh butter on each oyster. Serve immediately.—Mrs. JS. T. • To EOAST OYSTERS. Wash and wipe one peck large shell oysters. Put in a hot oven, taking care to put the upper shell downward, so the juice will not escape. As soon as the shells open, lay on a hot dish and serve with horseradish or pepper-sauce, after sprinkling on them a little salt, and putting a bit of fresh butter on each oyster.—Mrs. 8. T. PICKLED OYSTERS. 1 gallon oysters. 1 tablespoonful salt. 1 " unground black pepper. 1 " allspice. 6 blades mace. 1 small piece cayenne pepper. Pick oysters out from the juice with a fork; stew until gills » opened well, then lay on flat dishes until cold; put in a l«, and cover with equal parts of stewed juice and vinegar. Let stand two days.—Mrs. E. B. Pickled Oysters. ^ two hundred oysters of largest size, rinse them in their a hquor and put them in a stew-pan. Strain the liquor to 3n *, let them come to a boil, and no more. Take them out of iquor; have ready one quart or more of pure cider vinewith which boil whole pepper, a little salt, mace, cloves, and nutmeg 92 PICKLED OYSTERS OYSTEK PIE—OYSTEK PATES. When it is cool, pour over the oysters. Before serving add a few raw cranberries and thin slices of lemon.—Mrs. S. T. Pickled Oysters. Take one gallon oysters and cook them in their own liquor till nearly done. Then skim out the oysters and add to the liquor one teaspoonful whole black pepper, one teaspoonful allspice, one teaspoonful mace, a little red pepper and half a pint of strong vinegar. Let it boil a few minutes and then pour over the oysters. When nearly cool, slice in them a large fresh lemon.—Mrs. Col. A.F. OYSTEK PIE. Stew the oysters, not entirely done, with butter, pepper and one tablespoonful pepper-sauce, and salt. Make a paste of one pound flour and one-half pound butter. Line the dish and put in the oysters, grate bread crumbs over top, and bake.— Mrs. T. Oyster Pie. Put a paste, in a deep dish. Wash the oysters, drain and /put them in the dish, seasoning with butter, pepper, salt, and a little mace, if liked; then put in a layer of grated cracker. When the dish is full, cover with paste and slips of paste laid ] across ; then bake.—Mrs. W . OYSTER PAT£S. Stew some large oysters with a little nutmeg, a few cloves, some yolk of egg boiled hard and grated, a little butter and as much liquor from the oysters as will cover them. When stewed a few minutes, take them out of the pan to cool. Have shells of puff paste, previously baked in patty pans, and lay t>vc or three oysters in each.—Mrs. D. OYSTER SHORT CAKE—RAW OYSTERS. 98 OYSTER SHORT CAKE. 1 quart flour. 3 teaspoonfuls baking powder. 1 tablespoonful butter. A pinch of salt. Enough sweet milk to moisten well. Roll about one inch thick and bake on tin. pie plates quickly While it is baking, take one quart oysters and one-half cup water and put on the stove; then take one-half cup milk, and one-half cup butter mixed with one tablespoonful flour, and a little salt or pepper; add all together and boil up once. When the cakes are done, split them open and spread the oysters between them, and some on the top. Put the oysters that are left in a gravy-dish and replenish when needed.— Mrs. K. OYSTER SAUSAGE. Chop one pint oysters, with one-quarter pound veal, and onequarter pound suet. Mix with bread crumbs, and pound all in a mortar. Season with salt and pepper, adding an egg, well beaten. Make into cakes like pork sausage.—Mrs. E. RAW OYSTERS. lake each oyster separately on a fork and dfain from the quor. Place on the table in an oyster tureen or salad bowl; e near a pile of small oblong dishes; scraped horseradish, e ' Pper sauce, and Worcestershire sauce, etc., so that after being e Ped, each guest may season to taste. hen oysters are transported some distance, it is well to i e liquor from vvhich they have been taken and pour over e m : tn s , * makes them plump and prevents them from being s^y-Mrs. & T. 94 TO KEEP OYSTEES ALIVE AND FATTEN. To KEEP OYSTERS ALIVE AND FATTEN. Mix one pint of salt with thirty pints of water. Put t}je oysters in a tub that will not leak, with their mouths upwards and feed them with the above, by dipping in a broom and frequently passing over their mouths. It is said that they will fatten still more by mixing fine meal with the water.—Mrs, li . To COOK CRABS. Take live crabs and put them in cool water, let them remain for half an hour. Then put them in a vessel, pour boiling water on them sufficient to cover them; boil ten minutes. Take them off and wipe them clean, first removing the dead men, and proceed to remove the meat. Take the upper shell, clean it. Season the meat with pepper, salt, mustard, and plenty of butter; put all in the shell again and bake half an hour.—Mr. K. Norfolk. CRAB STEW. One peck live crabs, steam twenty minutes, bone and pick the claws and bodies. Stew with one pint milk or cream, the flesh and eggs of the crabs, fifteen minutes. Flavor with salt and cayenne pepper.—Mrs. H. L. 0. DEVILLED CRAB. After crabs^are picked, season with mustard, pepper, salt, ana catsup to taste. Add olive oil or butter. Cover with bread crumbs moistened with milk and lumps of butter (put a little milk in the crab also). Bake in the shell? or in a pan.—Miss E. W. DEVILLED CRABS. To the flesh of one dozen crabs boiled fifteen minutes &11" picked free from shell, add: SOFT CBABS—LOBSTER CUBBY. 95 3 tablespoonfuls of stale bread crumbs. £ wine glass of cream. Yolks of 3 eggs. A little chopped parsley. 1 tablespoonful butter. Salt and pepper to the taste. Put them in the shell and bake in a quick oven.—Mrs. M. E. L. W. SOFT CRABS. Turn up the ends of the shells and take out the dead man's fingers and take off the flap, and cut out the sand-bag; lay them in cold water until ready to fry. Then dust flour over them, a little salt, and fry them in hot lard.—Mrs. D. DEVILLED CRABS. After the crabs are boiled, pick them up fine and add one third the quantity of crab, in cracker dust or bread crumbs, mustard, red and black pepper, salt, and butter. Return them to the top shells, and bake.—Mrs. D. To DEVIL HARD CRABS. Take them while alive, put them in very little water and steam them till perfectly done and brown, set them away till °old, take all out of the shell. Mix with eggs, bread crumbs, witter, and pepper. Either put back in the top shell and bake, <* bake in pans.—Mrs. J. G. LOBSTER CURRY. •tut the meat of a large lobster into a stewpan with one blatle of mace. large cup of meat stock, or gravy. ta blespo^nful corn starch, mixed smooth, with a little milk Or cream. piece of butter. 96 TURTLE OK TERRAPIN STEW TO COOK TURTLES. 1 dessertspoonful curry powder. Juice of one lemon. Simmer for an hour and serve hot.—Mrs. G. TURTLE OR TERRAPIN STEW. A_fte) they are well cleaned, parboil the meat, then pick it to pieces. Season highly with pepper, salt, cayenne pepper, hardboiled egg, spices, lemon, and champagne or other wine. Stew until well done. STEWED TURTLE. Make a stew of the turtle and add all the ingredients used in the turtle-soup, except wine and lemons.—Mrs. D. TERRAPIN. First cut up the head and put it in the pot to boil with the shell on; when done enough to remove the under shell, take it up and pick to pieces. Clean the top shell well; add a few crackers, onions, parsley, allspice, black pepper, butter, and wine. Return it to the shell, put sliced lemon on and bake it.— Mrs. D. TURTLE OR TERRAPIN STEAKS. Cut the turtle or terrapin in thin slices; broil or fry them with pepper, salt, and butter. TURTLE OR TERRAPIN IN BATTER. Smother the steaks in an egg-batter. Season with pepper, salt, butter, and with a little bread crumbs; fry or broil. To COOK TURTLES. Drop four turtles into boiling water, and boil one hour; then take them out and remove the skin from the legs and feet, and replace them in fresh boiling water, where they should continue FISH. 97 boil one and one-half hour and then be taken out to cool. When cold, clean them thoroughly, removing the round liver vhich contains the gall. Cut them into small bits and place them in a stewpan, adding pepper, salt, the eggs that are found within one quart water, one-half pound butter, and two tableBpoonfuls flour mixed with a little cold water. Stir the flour and water well into the other ingredients, and stew about twenty minutes. As you remove them from the fire, pour in one-half pint Madeira wine.—Mrs. A. D. FISH. In selecting fish, notice if the flesh is firm and hard, the eyes fall and prominent, the scales bright, the fins stiff", and the gills red, as all these indications denote their being fresh. Wash the fish, rub it with salt and pepper, and lay it on a dish, or hang it up till ready to cook. Never keep it lying in water, either in preparing it for cooking, or in trying to keep it till the next day. -Ln boiling fish3 put it in boiling water, and simmer very ly. It will require an hour to boil a large fish, and about renty minutes for a small one. Every housekeeper should ha ^e a fish-kettle for fish. careful to have boiling-hot lard in the frying-pan when »° t o fr y fish. First rub salt and pepper and flour or meal '• fish, then keep it well covered while frying, as you 1 do to every thing that is being fried. Doing this will ^ }1° you to fry tb- fish (or other article of food) a pretty color, while at the same time it will be perfectly done, ^ys have a tin sheet for lifting boiled fish and for turned fish. Before broiling, rub with pepper and salt, 5 5w 98 FISH A LA OREME—HALIBUT. and then grease with fresh butter. Lay the fish on a gridiron well greased with sweet lard and lay the tin sheet over it When you wish to turn, take the gridiron from the fire, holding the tin sheet on top the fish. Hold them together, then lay them on a table with the tin sheet down and the gridiron upper, most. Carefully raise the" gridiron, leaving the fish lying unbroken on the tin sheet. The cook may now easily slide the fish on the gridiron, put it again on the fire and brown the other side, putting the tin sheet back on top of it. Every thing should be covered while being broiled. When done, lay it on a dish and pour over it melted butter in which has been stirred pepper, salt, and minced parsley. If devilled 'fish is . desired, add to this dressing, one tablespoonful pepper vinegar, one of celery vinegar, one of walnut catsup, one of made mustard, one wine-glassful of acid fruit jelly. In making sauces for fish, never use the water in which the fish has been boiled. 1 Full directions for stewing fish are to be found in the subs&' quent pages. FISH A LA CR£ME. Boil a firm fish, remove the bones, pick it to pieces. Mix one pint cream or milk with two tablespoonfuls flour, one onion, one-half pound butter (or less), and salt. Set it on the fire and stir until it is as thick as custard. Fill a baking-dish alternately with fish, cracker, and cream. Bake foi thirty minutes, use four crackers.—Mrs. W. G. H. HALIBUT. Boil one pound halibut, then chop it very fine and add eigh eggs well beaten; pepper and salt to taste, then one cup butter Put it in a stewpan and cook until the eggs are done sufli ciently. Serve very hot on toast.—Miss F. JV. JTalibut. Halibut should be cut in slices of four pounds each. ** FISH CHOWDER—CAT-FISH CHOWDER OR HOG-FISH. 99 , foiled, cover with salt water, and skim often j drain off and serve with butter sauce. If baked or fried, garnish with horseradish and serve with melted butter. FISH CHOWDER. Fry a few slices of salt pork, cut the fish in small pieces, pare ami slice the potatoes, add a little onion chopped fine. Place all in layers in the kettle ; season with salt and pepper. Stew over a slow fire thirty minutes. CAT-FISH CHOWDER. To be made of New River cat-fish. Wash the fish in warm water, put it on in just water enough* to cover it, boil until tender or until the bones will slip out; take out the largest bones, chop up the fish, put it in a stewpan with a pint of water, a large lump of butter. 1 cup of cream, pepper and not much salt. 1 onion, one teaspoonful mustard, one-half teacupful walnut catsup. >tew until quite thick, garnish with sliced lemon and serve tot.—Mrs. i 3 . W. CAT-FISH CHOWDER OR HOG-FISH. f two cat-fish, skin, and boil till thoroughly done; pick ry fine and add : 2 good sized onions. i pound butter. 1 tablespoonful salt. 1 tablespoonful pepper. 2 tablespoonfuls Worcestershire sauce. Ve a u ttle celery or celery-seed, a little thyme, a little pars- over all about one quart of boiling water and cook fast Out ^lf an hour.—Miss F N. 100 FISH CHOWDER BAKED SHEEP'S-HEAD. FISH CHOWDER. Take any large fish, and cut in thin slices, lay some slices of fat bacon at the bottom of the pot and then a layer of fish onions, cracker dust, red and black pepper, salt, and butter. Then more layers, until you have used all the fish. Cover the whole with water and cook until well done.—Mrs. D. BOILED SHEEP'S-HEAD. Clean the fish and boil well done. Serve hot with butter and egg sauce. To BAKE A SHEEP'S-HEAD. Put two tablespoonfuls batter and two tablespoonfuls lard in a skillet; also, with that, two tablespoonfuls flour, a little parsley, one pint boiling water, a little wine, catsup, salt, and cayenne pepper. Boil a few minutes; then take four eggs, half a pint cream or butter; beat well together. Lay the fish in a large deep dish, pour gravy from skillet over it; spread butter over top of fish. The bottom of the oven to be quite hot, top slow.—Miss E. W. BOILED SHEEP'S-HEAD OR ROCK. Lay the fish in a fish boiler, in a cloth, to prevent breaking. Throw into the water a handful parsley, and when the fish u done, lay some sprigs on it in the dish.—Mrs. D. BAKED SHEEP'S-HEAD. Put the fish in a pan and cover with water; put a little parsley, onions, and fat bacon, chopped up together, black pepper and salt, in the fish and over it, and when nearly done, beat up one egg and a little flour, and pour over it to thicken tnfl gravy. Rock or shad may be cooked the same way.""1 Mrs. I). BAKED SHEEP'S-HEAD—BAKED KOCK. 101 JBaked Sheep's-head. When ready for cooking, salt and pepper well, gash the sides ; three or four places. Cut four onions very fine, to which add one pint bread crumbs, fat meat minced very fine, as it suits better than lard, cayenne pepper, thyme, a little salt, and the yolks of two eggs, all mashed together, with which stuff the fish inside and gashes on the outside. Then sprinkle over with flour and black pepper; put into a large pan with one quart cold water. Bake two hours, slowly. Serve with or without sauce, according to taste.—Miss F. JV. BOILED ROCK-FISH. Clean the fish nicely, rub well with salt and pepper. Put into a large deep pan, that it may lie at full length; cover with cold water, adding salt and pepper. Boil steadily for threequarters of an hour; dish and serve with melted butter and sauce or catsup.—Hiss F. JV. .Boiled Mock-fish. Clean nicely and hang it up; do not lay it in water, but wash it when ready for cooking. Put on in boiling water, seasoning with salt to taste. It takes two hours to boil, if large. Serve with egg sauce, and send to the table in a napkin to keep hot.—Mrs. W. To STEW ROCK-FISH. -Lake a rock, clean and season with parsley, sweet marjoram, ions, one-half pint water, salt to taste, one pint Port wine, ae-half pound butter, and a little flour. Put them in a dish, a s et in a stewpan. One hour is sufficient for cooking.— Mrs. J\ p. BAKED ROCK. the fish and take out the bones. Season with cream. 102 TO PICKLE ROCK—TO BKOIL SHAD. butter, pepper, and salt, and grated bread crumbs over the ton Bake slightly in a flat dish or scollop shells.—Mrs. H. To PICKLE ROCK. Out a rock-fish into pieces and put in a kettle with sufficient water to cover it. Put in a handful of salt, some white pepper one tablespoonful allspice, a few cloves and mace. When the fish is nearly done, add a quart of vinegar. In putting away, use as much liquor as will cover it.—Mrs. when sufficiently done, pull out the thread ; dish and serve with drawn butter and parsley.—Mrs. D. To BKOIL SHAD. Clean, wash, and split the shad, and wipe it dry. . Sprinkle with pepper and salt, and place it over a clear, POTTED SHAD—STURGEON OUTLET. 103 with the skin down so as to retain the juice; put on a lean gridiron, rubbed with lard. Turn it when nearly done; take up, and season with a generous piece of butter, salt, and pepper to taste.—Mrs. S. POTTED SHAD. Cut the fish as for frying; pack in a stone jar with layers of mixed spices, seasoning with salt; after the jar is filled, pour vinegar over ; cover tightly with a cloth. Put the jar in a large pot of water and boil until the fish is thoroughly done. A nice relish for tea.—Mrs. C. L. T. To BARBECUE A SHAD. Split the back of the fish, pepper and salt it, and put on the gridiron with the skin down. « Basie the upper side of the fish with butter ; brown a little piece of butter with a small quantity of flour, and when brown add pepper, salt, and a little water. Dish in a tureen.—Mrs. J. W. S. SCOLLOPED STURGEON. Four pounds sturgeon, boiled ; when cold, pick to pieces and i wash and squeeze out the water. Make a mayonnaise ressing, using celery, cayenne pepper instead of black pepper, id salt. Serve on white lettuce leaves.—Mrs. B. M. STURGEON CUTLET. Remove all the fat from the fish; cut it into steak pieces. u p the yolks of eggs enough to moisten the pieces well; keift into the beaten egg. Have ready a dish of grated crumbs (stale bread is best), then roll them in the bread cr umbs and pepper them well. "pare a vessel of melted lard, have it boiling hot, but not '» la y in the pieces of fish and cover with a lid. Turn 104 STURGEON OR DRUM—-GOD-FISH BALLS. them over as they brown and remove the lid when they are nearly done.—Mrs. Dr. P. C. STURGEON OR DRUM. Slice it like beefsteak, and roll in a thin egg batter, and fry in hot lard. Chopped parsley and black pepper may be added, if liked * Mrs. D., Suffolk BAKED STURGEON, Wash the skin well, put in a pan and bake for three-quarters of an hour. Then take it out on a dish ; pierce it with a knife in several places. Make a stuffing of pot-meat, bread crumbs, onions, parsley, thyme, pepper, and salt, all chopped well together. Stuff the holes with the mixture and put the rest in the gravy; return to the pan and bake until done.—Mrs. D. To FRY PEKCH. Sprinkle with salt and dredge with flour ; after a while dredge with flour the other side. When the lard boils hard, skim it well and pat in the fish. Serve hot.—Mrs. Wl To FRY TROUT. Split the fish down the back, insert a thin slice of fat pork. Squeeze lemon juice over it and fry brown.—Mrs. moisten. Season with pepper and salt, and fry brown. NANTUCKET COD-FISH TO BEOIL MACKEREL. 105 NANTUCKET COD-FISH. Cut the thick part out of a firm, white dried codfish, and soak it ver night, then cut into very small pieces and parboil for a few minutes, changing the water until the fish remains but slightly •alfcBd. Drain off the water, leaving the fish in the saucepan. Pour over a little more milk than will cover it; when it becomes heated, add a little butter and pepper, thicken with flour stirred smooth in milk. Stir constantly for a few minutes. To DKESS SALT COD-FISH. Take one-third of a large fish; soak it from three to four hours; next, boiling it till thoroughly done, pick the meat fine, taking out all the bones. Then add : 3 hard-boiled eggs, chopped fine. 3 to 4 Irish potatoes, boiled and mashed. Mix all well together in a stewpan, with— 1 teacup of hot water. Salt and mustard to the taste. Boil half an hour, and add a liberal supply of butter just before serving. If preferred, the salt and mustard need not be put in until during the cooking.—Mrs. A. G. BOILED MACKEREL. Well wash the fish, put it into nearly boiling water with on© tablespoonful salt in it; boil up quickly, then let it simmer &%• for a quarter of an hour, and if the fish be very large, a few minutes longer. Serve in a hot dish.—Mrs. B. To BKOIL MACKEREL. the mackerel is fresh, after it is nicely scaled and cleaned, " 5 pepper and salt and broil it on a gridiron ; baste it with butter. After it is broiled, put it on a hot dish, pour d blltt er over it, and serve. If the fish is salt, pour boilr 0Ve *" it, soak it several hours; butter and pepper, and 1 serve in the same way as the fresh.—Mrs. JR. 5* J 106 TO COOK SALT MAOKEKEL—SALMON STEAK. To COOK SALT MACKEREL. Soak the fish over night in fresh water. In the morning drain off the water and place on a gridiron to broil, dressing with hot butter.—Mrs. T. BAKED SALMON. When washed and dried, sprinkle over pepper and salt. Have ready in a baking-pan a small grating; lay the fish on this, with bits of butter over it; set in a hot oven, basting often and freely with butter. When nicely browned, butter a sheet of white paper and lay over it, to prevent its getting too dry; when done and tender, place on a hot dish. Add to the gravyone teacupful milk, one tablespoonful pepper vinegar, pepper, salt, and a mashed Irish potato smoothly mixed in; boil, and pour over the fish. Sift over all browned cracker. Garnish with bleached tops of celery and curled parsley alternately.— Mrs. T. BOILED SALMON. After the fish has been cleaned and washed, dry it and sew it up'in a cloth; lay it in a fish-kettle, cover with warm water, and simmer until done and tender. Meanwhile have ready in a saucepan one pint cream, two tablespoonfuls fresh butter, salt, pepper, minced parsley, and thyme; let it boil up once, not too quickly. Take the fish from the kettle, carefully unwrap it, lay it for a moment on a folded napkin to dry. Have ready a hot dish, lay the fish on it carefully, without breaking it, pour over the cream. Slice some hard-boiled eggs, and lay over the fish alternately with sliced lemon. Border the edges of the dish with curled parsley.—Mrs. /S. T. SALMON STEAK. When well dried, pepper and salt, sift over powdered cracker, and lay upon a gridiron, which has been first greased 'with butter or lard, over hot coals. As soon as the side next to the fire is brown, turn it by carefully slipping under it a batter-cake PICKLED SALMON—HAUNCH OF VENISON. 107 irner and holding the fish on it with the other hand, lest it should break. When both sides are of a light brown, lay in a hot dish; pepper and salt again; pour over melted butter; place the cover on, and serve.—Mrs. T. PICKLED SALMON. Soak the salmon twenty-four hours, changing the water. Put it in boiling water, with a little vinegar. When done and cold, boil your vinegar with spice and pour on the fish.—Mrs. A. P. GERMAN FISH STEW. Put the fish in a kettle to boil. Stew together in a saucepan one onion chopped fine and a wine-glass of sweet oil; when well done, pour them in with the fish. Then mix yolks of three eggs, juice of two lemons strained, one tablespoonful sifted flour. Beat these .well together, and pour upon the fish when nearly done. Then add ginger, pepper, and salt to taste; stew three or four minutes, after mixing all the ingredients. Oysters may be cooked by the same receipt, only substituting one quart oysters for the fish.—Mrs. A. D. GAME. HAUNCH OF YENISON. the venison over with pepper, salt, and butter. Repeat e rubbing. After it has been put in the oven, put in as much water as will prevent burning and draw the gravy. Stick 1 Or six cloves in different parts of the venison. Add enough t° make sufficient gravy. Just before dinner, put in a a s s o f re d wine and a lump of butter rolled in flour, and let « stew a little lenger.—Mrs, T. 108 VENISON HAUNCH—TO BARBECUE SQUIRREL. VENISON HAUNCH. Prepare the venison as you would mutton. Put in a baking-pan, lard with a little bacon, add a pint of water, a gill of red wine, salt, and a little cayenne pepper. Bake quickly, and serve with or without gravy. STEWED VENISON. Cut in tolerably thick slices. Put in an oyen with two spoonfuls of water and a piece of lard. Cook till nearly done, then pour off the gravy and baste it well with a large spoonful of butter, pepper, and salt. /Stewed Venison. Slice cold venison in a chafing dish and add— A cup of water. A small teacup of red wine. A small teacup of currant jelly. A tablespoonful of butter. A teaspoonful of made mustard. A little yellow pickle. A little chopped celery. A little mushroom catsup. Salt and cayenne pepper to the taste. The same receipt will answer for cold mutton.—Mrs. R> L. 0. To BARBECUE SQUIRREL. Put some slices of fat bacon in an oven. Lay the squirrels on them and lay two slices of bacon on the top. Put them ir the oven and let them cook until done. Lay them on a dish and set near the fire. Take out the bacon, sprinkle one spoonfal of flour in the gravy and let it brown. Then pour in one teacup of water, one tablespoonful of butter, and some tomato or walnut catsup. Let it cool, and then pour it over the squirrel. . KOAST KABBIT—STEWED BABBIT. 109 ROAST RABBIT. Stew the rabbit. After boiling the haslet and liver, stew them with parsley, thyme, celery-seed, butter, salt, and pepper, for gravy. Soak a piece of loaf bread, a short time, in water. Mix with it the yolk of an egg and some butter, for stuffing; then soak it in milk and cream. Sprinkle the inside of the rabbit with salt and pepper, fill it with, the above dressing, sew it up, and roast or bake quickly.—Mrs. J8. BARBECUED RABBIT. Lay the rabbit in salt and water half an hour, scald with boiling water, wipe dry, grease with butter, and sprinkle with pepper and a little salt. Lay it on the gridiron, turning often so that it may cook through and through, without becoming hard and dry. When brown, lay on a hot dish, butter plentifully on both sides, and add a little salt and pepper. Set in the oven, while preparing four teaspoonfuls of vinegar, one of made mustard, and one of currant jelly or brown sugar. Pour this over the rabbit, rubbing it in, then pour over the gravy and serve hot.—Mrs. T. STEWED RABBIT. Cut up the rabbit and wash it. Put it in a stewpan and season it with salt and pepper. Pour in half a pint of water, and when this has nearly stewed away, add half a pint of Port •vine, two or three blades of mace, and a tablespoonful of flour, xuxed with a quarter of a pound of butter. Let it stew gently Wl quite tender, and then serve hot.—Mrs. C. C. Stewed Mabbit. ^ut a rabbit into eight pieces. After soaking in salt and jQr > put it in a stewpan, with a slice of pork or bacon, and more than enough water to cover it. When nearly done, e °ut the pieces, strain the water in which they have boiled, •retum a11 t o t n e stewpan, with a teacup of milk, a little 110 WILD TURKEY—TO KOAST WILD FOWL IN A STOVE. pepper, salt, chopped onion and parsley. After this boils up stir in a heaping tablespoonful of butter, in which a tablespoon, ful of flour has been rubbed. Let it boil up once more; then serve in a covered dish, with four hard-boiled eggs sliced over it, and grated bread crumbs. The same receipt will answer for squirrel.—Mrs. T. WILD TURKEY. If the turkey is old, after it is dressed wash it inside thoroughly with soda and water. Rinse it and plunge it into a pot of boiling water for five minutes. Make a stuffing of bits of pork, beef, or any other cold meat, plenty of chopped celery, stewed giblets, hard-boiled eggs, pounded cracker, pepper, and salt, and a heaping spoonful of butter. Work this well and fill the turkey. With another large spoonful of butter grease the bird, and then sprinkle salt and pepper over it. Lay in a pan, with a pint of stock or broth in which any kind of meat has been boiled. Place in a hot oven. When it begins to brown, dredge with flour and baste, turning often, so that each part may be equally browned. Put a buttered sheet of paper over the breast, to prevent dryness. When thoroughly done, lay on a dish, brown some crackers, pound and sift over it, and serve with celery or oyster sauce.—Mrs. T. A Simpler Way to Prepare Wild Turkey. Prepare the turkey as usual, rub the inside with salt and cayenne pepper, and put in the baking-pan, with water enough to make gravy. Cut up the gizzard and liver with a lump of butter and a spoonful of cream. Mix with the gravy and serve hot To Moast Wild Fowl in a Stove. Put them on a rack above a pan, so that the gravy will drip through. This makes them as delicate as if roasted on a spi*« If roasted in a pan, they will be exceedingly greasy and have WILD GOOSE—TO COOK WILD DUCK FOE BBEAKFAST. Ill the stovey taste to which so many persons object.—Mrs. JT. w.s. WILD GOOSE. After the goose is dressed, soak it several hours in salt and water. Put a small onion inside and plunge it into boiling water for twenty minutes. Stuff with chopped celery, chopped eggs, mashed potatoes, bits of fat pork or other cold meat; a little butter; raw turnip grated; a tablespoonful of pepper vinegar; a little chopped onion; pepper and salt to the taste. A teacup of stock or broth must be put in the pan with the fowl. Butter it, dredge with flour, and baste often. Pin a buttered paper over the breast to prevent its becoming hard. Serve with mushroom or celery sauce, or, for a simpler taste, serve merely with its own gravy.—Mrs. T. Wild Goose. Put a small orion inside, a slice of pork, pepper, salt, and a spoonful of red wine. Lay in a pan with water enough to make gravy. Dredge with flour, and baste with butter frequently. Cook quickly and serve with gravy made as for wild turkey. WILD DUCK. When the duck is ready dressed, put in it a small onion, pepper, salt, and a spoonful of red wine. Lay in a pan with water enough to make the gravy. Cook in fifteen or twenty •ftutes, if the fire is brisk. Serve with gravy made as for w ild turkey. anvas-back ducks are cooked in the same way, only you !fve o n tn eir heads and do not use onion with them.—Mrs. £• L. 0. To Cook Wild Duck for Breakfast. t open in the back, put in a pan with a little water, but- 112 TO BEOIL PARTRIDGES—TO BROIL PIGEONS. ter, pepper and salt, and cook till tender. Baste with flour. If for dinner, cook whole.—Mrs. J*. L. G. To BROIL PARTRIDGES. Place them in salt and water, an. hour or two before broiling. When taken out, wipe them dry, and rub them all over with fresh butter, pepper and salt. First broil the under or split side on the gridiron, over bright, clear coals, turning until the upper side is of a fine, light brown. It must be cooked principally from the under side. When done, rub well again with fresh butter and if not ready to serve them immediately, put them in a large shallow tin bucket, cover it and set it over a pot or kettle of boiling water, which will keep them hot without making them hard or dry and will give time for the many " last things " to be done before serving a meal. When served, sift over them powdered cracker, first browned.—Mrs. T. To ROAST PARTRIDGES. Clean the birds as for stuffing. Rub with butter, salt and pepper. Put in sheets of letter paper and allow to cook in this way.—Mrs. W. G. To COOK PARTRIDGES AND PHEASANTS. Place them in a steamer, over a pot of boiling water, till tender. Have ready a saucepan of large fresh oysters, scalded just enough to make them plump and seasoned with pepper-sauce, butter, and a little salt. Rub the cavity of the birds with salt and pepper, fill with oysters and sew up. Broil till a lighj brown. Place on a hot dish and sift over them browned cracker. Add a large tablespoonful of butter and one oi pounded cracker to the oyster liquor. Boil it up once »Q(* pour into the dish, but not over the birds.—Mrs. T. To BROIL PIGEONS. Pigeons may be broiled the same as chickens, only cover tb» TO COOK SOKAj ORTOLANS, AND OTHER SMALL BIRDS. 113 breast with, slices of bacon. "When nearly done, remove the bacon, dredge with flour and baste with butter. They will be done in half an hour. STEWED PIGEONS. The pigeons must be seasoned with pepper, salt, cloves, mace and sweet herbs. Wrap the seasoning up in a piece of butter and put it in the pigeon. Then tie up the neck and vest and half roast the pigeons. Then put them in a sfcewpan with a quart of good gravy, a little white wine, some pickled mushrooms, a few peppercorns, three or four blades of mace, a bit of lemon peel, a bit of onion and a bunch of sweet herbs. Stew until done, then thicken with butter and yolks of eggs. Garnish with lemon. PIGEON PIE. Take six young pigeons. After they are drawn, trussed, and singe,d, stuff them with the chopped livers mixed with parsley, salt, pepper, and a small piece of butter. Cover the bottom of the dish with rather small pieces of beef. On the beef, place a thin layer of chopped parsley and mushrooms, seasoned with pepper and salt. Over this place the pigeons, between each putting the yolk of a hard-boiled egg. Add some brown sauce or gravy. Cover with puff paste and bake the pie for an hour and a half.—Mrs. C. O. To DRESS REED BIRDS. -rick open and carefully wash one dozen or more birds. lace them between the folds of a towel, and with a rolling-pin masa ^ e bones quite flat. Season with salt and a little a yenne and black pepper. Either fry or broil on a gridiron e f°r broiling oysters. This must be done over a clear fire. hen done, season, put a lump of butter on each bird and •*ve hot.—Mrs. A. M. D. •To COOK SORA, ORTOLANS, AND OTHER SMALL BIRDS. r3 pare as you would a chicken for roasting. Lay in a pan 114 MEATS. and pour boiling water over them or, if convenient, steam them Scald a few large fresh oysters till just plump, season them with cayenne pepper, salt and butter. Pour into the cavity of each bird a few drops of pepper-sauce and then put a large oyster in each. Broil a short time, frequently turning that they may not become dry. If not ready to serve them as soon as they ard done, lay in a tin bucket, butter them and sprinkle them again with black pepper, cover the bucket and set it over boiling water till wanted. When laid in the dish, sift browned cracker over the birds, and pour gravy into the dish.— Mrs. T. To Cook /Sora, Ortolans, and Other /Small Hirds. . After they are split open in the back and dressed, lay them in weak salt and water for a short time. Then lay them on a board and roll with a rolling-pin to flatten the breastbone. Put butter, pepper, and salt on them. Lay them on a gridiron and broil slowly. When just done,* add more butter and pepper, lay in a flat tin bucket, which set over a vessel of boiling water to keep the birds hot, juicy, and tender till wanted.— Mrs. T. SOEA, ORTOLANS, ROBINS, AND OTHEB SMALL BIRDS. They should be carefully cleaned, buttered, sprinkled with pepper and salt, and broiled. When they are served, butter them again. If you like, serve each bird on a piece of toast, and pour over them a sauce of red wine, mushroom catsup, salt, cayenne pepper, and celery. MEATS. All meats are better in winter for being kept several and it is well, in summer, to keep them as long as you can MEATS. 115 t danger of their being tainted. If it is not in your power to Ir en meat in an ice-house, in summer, keep it in a cool dark cellar, wrapped around with wet cloths, on top of which lay boughs of lderberry. The evaporation from the cloth will keep the meat cool and the elderberry will keep off insects. If you should unfortunately be obliged to use stale meat or poultry, rub it in and out with soda, before washing it. Tough meats and poultry are rendered more tender by putting a little vinegar or a few slices of lemon in the water in which they are boiled. The use of an acid will save time and fuel in cooking them and will render them more tender and digestible. If possible, keep the meat so clean that it will not be necessary to wash it, as water extracts the juices. When it is frozen, lay it in cold water to thaw, and then cook quickly, to prevent its losing its moisture and sweetness. In roasting or boiling, use but little salt at first, as it hardens meat to do otherwise. I n roasting, baste frequently, to prevent the meat from hardening on the outside, and try to preserve the juices. If possible, roast the meat on a spit before a large, open fire, after using salt, pepper, butter or lard, and dredging Avith flour. "Where an open fire-place cannot be obtained, however, ie meat may be well roasted- in a stove or range. Mutton, ork, shote and veal should be well done, but beef should be cooked rare. J-H boiling, put on salt meat in cold water, but fresh meat in lot - Remember also that salt meat requires more water and a n ger time to cook than fresh. Boil slowly, removing the scum rises when it begins to simmer. Keep a tea-kettle of boilw ater at hand to replenish the water in the pot, as it boils a y- Do not let the meat boil too hard or too long, as this toughen it and extract the juices. Add salt :o fresh meat, Ju*t before it is done. tiering beef, veal, and poultry is a great improvement,. )ln g it moist whilst cooking and adding richness to the fla^arderi consists in introducing slips of clear fat bacon 116 HOW TO SELECT MEATS. or salt pork, into the surface of meat, by means of a pin, sharn at one end and cleft into four divisions at the other. This pia may be obtained at any hardware store. As the housekeeper is sometimes hurried in preparing a disk it will save time and trouble for her to keep on hand a bottle of meat-flavoring compounded of the following ingredients. 2 chopped onions. 3 pods of red pepper (chopped). 2 tablespoonfuls brown sugar. 1 tablespoonful celery seed. 1 tablespoonful ground mustard. 1 teaspoonful turmeric. 1 teaspoonful black pepper. 1 teaspoonful salt. Put all in a quart bottle and fill it up with cider vinegar. A tablespoonful of this mixed in a stew, steak, or gravy, will impart not only a fine flavor, but a rich color. Keeping this mixture on hand will obviate the necessity of the housekeeper looking through various spice boxes and packages to get together the requisite ingredients for flavoring, and will thus save her time and trouble. How TO SELECT MEATS. Good and wholesome meat should be neither of a pale rosy or pink color, nor of a deep purple. The first denotes the diseased condition, the last proves the animal has died a natural death. Good meat has more of a marble look, in consequence of t' branching of the veins which surround the adipose cells. The fat, especially of the inner organs, is always firm and suety and never moist, while in general the fat from diseased cattle i^j flabby and watery and more often resembles jelly or boile0 parchment. Wholesome meat will always show itself firm &n elastic to the touch, and exibit no dampness, while bad nie» will appear soft and moist, in fact, often more wet, so that 11 liquid substance runs out of the blood when pressed h OBSERVATIONS ON PORK, CUEING BACON, 1 fC. C od meat has very little smell and diffuses a certain medicinal lor This can be distinctly proved by cutting the meat through it]i a knife and smelling the blade or pouring water over it. w Lastlv, bad meat has the peculiarity that it shrinks considerably in the boiling, wholesome meat rather swells and does not lose an ounce in weight. OBSERVATIONS ON PORK, CURING BACON, ETC. Hogs weighing from 150 to 200 pounds are the most suitable size for family use. They should not exceed twelve months in age, as they are much more tender from being young. They should be well kept and should be corn-fed several weeks before being killed. After being properly dressed, they should hang long enough to get rid of the animal heat. When they are ready to be cut up, they should be divided into nine principal parts, two hams, two shoulders, two middlings, the head or face, jowl and chine. The hog is laid on its back to be cut up. The head is cut off just below the ears, then it is split down on each side of the backbone, which is the chine. This is divided into iree pieces, the upper portion being a choice piece to be eaten ! °id. The fat portion may be cut off to make lard. Each half should then first have the leaf fat taken out, which is done by itting the thin skin between it and the ribs, when it is easily led out. Just under this, the next thing to be removed is > niousepiece or tenderloin, lying along the edge, from which 3 a " ckbone was removed, commencing at the point of the ani - This is considered the most delicate part and is used to 1 the nicest sausage. Just under this tenderloin are some wbs about three inches long, running up from the point of am w hich are known as the griskin. This is removed by a . -Knite being run under it, taking care to cut it smooth and °o thick. When broiled, it is as nice as a partridge. e nbs are next taken out of the shoulder and middling, 1 some persons prefer leaving them in the middling. In case seven should be taken from the shoulder, by a sharr 118 OBSERVATIONS ON POEK, CURING BACON, ETC. knife cutting close to the ribs, which make a delicious broil Then cut off the ham as near the bone as possible, in a half circle. The shoulder is then cut square across just behind the leg. The feet are then chopped off with a sharp axe or cleaver. From the shoulder, they should be cut off leaving a stump of about two inches. From the ham, they should be cut off at the joint, as smoothly as possible, and then you may proceed to salt the meat. In order to impart redness to the hams, rub on each a teaspoonful of pulverized saltpetre before salting. If the weather is very cold, warm the salt befoi'e applying it. First rub the skin side well with salt and then the fleshy side, using for the purpose a shoe-sole or leather glove. No more salt should be used than a sufficiency to preserve the meat, as an excess hardens the meat. A bushel of salt is sufficient for a thousand pounds of meat. For the chine and ribs a very light sprinkling of salt will suffice. The meat as salted should be packed with the skin side down, where it should remain from four to six weeks, according to the weather. If the weather is mild, four weqks will answer. Should the weather be very cold and the pork in an exposed place, it will freeze, and the salt, failing to penetrate the meat, will be apt to injure it. After it has taken salt sufficiently, the old Virginia mode is1 to break the bulk, shake off the salt, rub the joint pieces (hams and shoulders) with good, green-wood ashes (hickory preferred), j Then rebulk it and let it remain two weeks longer, when m should be hung up with the joints down and the other piece9 may be hung up for smoking at the same time. It is not necessary that the smoke-house should be very tight, but it is important that the pork should not be very close to the fire. A smothered fire made of small oillets of wood or chips (hickory preferred), or of corn cobs, should be made up three time3 a day till the middle of March or first of April, when the joi pieces should be taken down and packed in hickory or othe PORK STEAK—SPARE-RIBS. 119 Oen-wood ashes, as in salt, where they will remain all the summer without danger of bugs interfering with them. This recipe has been obtained from an old Virginia family, famous for their skill in this department of housekeeping. This mode of curing makes the best bacon in the world, far superior to what are generally called Virginia cured hams. Shoat (which I must explain to the uninitiated is a term applied in the South to a young pig past the age when it may be pooked whole) should be kept up and fattened on buttermilk, several weeks before being killed, as this makes the flesh extremely delicate. It is best killed when between two and three months old. It should then be divided into four quarters. It is more delicate and wholesome eaten cold. PORK STEAK. Remove the skin, beat without breaking into holes ; scald with boiling water, wipe dry and broil. When brown lay in. a hot dish. Sprinkle over pepper, salt, a little sage, chopped >nion, and parsley ; then butter profusely. Grate over all hard biscuit or crackers that have been browned and serve.—Mrs. 8. T. • SPARE-RIBS. c ork chop and pork cutlet may be cooked in the same way, omitting the onion if not liked.—Mrs. T. PORK SPARE-RIB. ith stuffing of sage and onions, roasted spare-rib, done | b e potatoes, affords a good substitute for goose. SPARE-RIBS. _ibs : then br___ ways parboil spare-ribs broil with pepper and salt Ln ie:!e P s three or four bones each.— Mrs. W. Spare-Ribs. them into pieces of two or three ribs each; put them 120 TO COOK SPARE-K1BS AND GRISKIN OR SHORT RIBS. into a covered stewpan and boil or stew until perfectly done Just before you take them out, add salt, pepper, and minced parsley. Put on the cover and simmer until well seasoned. Take them out of the pan, drain and dry them. For one moment let them scorch on a gridiron over a bed of hot coalsJay on a hot dish ; butter each one ; pepper added ; sift over browned cracker and serve.—Mrs. 8. T. To COOK SPARE-RIBS AND GRISKIN OR SHORT-RIBS. Put them on in a small quantity of water and boil for fifteen or twenty minutes. Gash them with a knife ; sprinkle with pepper and put them on a hot gridiron as near the fire as possible ; broil quickly,, but not too brown. Have some butter melted and pour over the meat and shut it up in the dish. These are good for breakfast.—Mrs. P. TF. To COOK BACKBONE OR CHINE. Cut the chine in three pieces; the large end must be about a foot long, the remainder cut in half. Put it in a pot of water and boil for two hours ; then put it in a pan, baste and set it in the stove to brown. Peel some Irish potatoes and put them in the pot; boil till done, mash them up and season with pepper, a little salt, and some of the gravy dripping o-ut of the chine while baking; spread them in the dish, then lay the clun® j on top. The largest piece is generally put aside to eat cold, and is very nice. Turnips are good, cooked in the same wayoas potatoes, with the chine. The chine and ham of a hog are nice, corned like beef.— $£?$• P. W. BACKBONE P I E . Take the smallest end of the backbone, cut in pieces two ov three inches long; put in water and boil until done. Make nice rich pastry as for chicken pie; line the sides of a baking dish with the pastry, put in the bones, adding some water ID TO COOK A HAM OF PORK—EOA8T CHINE. 121 liich they were boiled ; also salt, butter, and pepper to taste, with bits of pastry. Cover top of baking-dish with pastry; put in stove and brown nicely.—Mrs. G. B. To COOK A HAM OF PORK. Wash off the salt and put it in a pot of water; boil from four to six hours, according to size. Do not take off the skin, as it preserves the juice and is much better cold. It is also nice to slice and broil with pepper and butter over it.—Mrs. P. W. LEG OF PORK STUFFED. Make deep incisions in the meat parallel to the bone, trim it so as to leave the skin longer than the flesh; then boil some potatoes, and when they are done, mash them with a piece of butter, cayenne pepper and salt, an onion finely chopped, and a little rubbed sage. With this dressing fill the incisions, draw the skin down and skewer it over to keep the dressing from falling out. Season the outside of the meat with salt, cayenne pepper and sage. Roast it slowly; when done, pour the gravy in a pan, skim off the fat and add some browned flour wet in a little cold water, and boil up once. Serve with apple or cranberry sauce.—Mrs. A. M. D. To DRESS CHINE. the large end with salt and saltpetre, and it will keep time, or you may boil it fresh. Cut the bones of the end apart, sprinkle with flour and a little salt: add one teacup of water, and stew. lt will make two large dishes.—Mrs. W. ROAST CHINE. ume should always be parboiled and stewed before roasting, e aw ay the gross taste which the melted fat frying from 6 122 PORK ROYAL—SAUSAGE MEAT. it gives. After this lay in the pan with one pint water in which it was boiled, from which all the fat has been skimmeu. Put in this several whole leaves of sage, to be removed before serving—-just to get the flavor; minced onion, and parsley. Baste and brown quickly that it may not dry. This is only stewed chine browned.—Mrs. 8. T. PORK ROYAL. Take a piece of shoulder of fresh pork, fill with grated bread and the crust soaked, pepper, salt, onion, sage and thyme: a bit of butter and lard. Place in a pan with some water; when about half done, place around it some large apples ; when done, place your pork on a dish, with the apples round i t ; put flour and water on your pan, flour browned, some thyme and sage; boil, strain through a very small colander over your pork and apples^ SEASONING FOR SAUSAGE. 18 pounds meat. 9 pounds back fat. 2 ounces sage. 4 ounces black pepper. 12 ounces salt. ; —Mrs. *T. -P- EXCELLENT RECIPE FOR SAUSAGE. 12 pounds of the lean of the chine. 6 pounds " " fat. 5 tablespoonfuls salt. 6 " sage. 2 " thyme. 5 " pepper. 3 " sweet marjoram. Mix well together.—Mrs. S. M. SAUSAGE MEAT. 25 pounds lean pieces cut from the shoulder and tenderloin. SWEETBREAD OF HOG—SOUSE CHEESE. 123 15 pounds fat from the back of the chine. 1 pound salt; a half pound of black pepper. 4 ounces allspice. 1 ounce sage. Cut the fat in small pieces and then chop it; chop the lean ver\- fine : mix all together, kneading in the seasoning. Press it down in small pots and pour melted lard over the top. —Mrs. J.D. SWEETBREAD OF HOG. This nice morsel is between the maw and ruffle piece inside of the hog. Put them in soak for a day; parboil them and then gash them and stew them in pepper, butter, one teacup of milk and a little vinegar. Or they are very nice fried or broiled.—Mrs. P. IV. SOUSE CHEESE. Lay the meat in cold water as cut from the hog. Let it stand three or four days, shifting the water each day. Scrape it and let it stand a day or two longer,changing the water often, and if it should turn warm, pour a little salt in the water. The oftenr it is scraped, *he whiter will be the souse. Boil in plenty )f water to cover it, replenishing when needed. When tender lough, put it in milk-warm water, and when cold in saltwater. il the head until the bones will almost fall out. Clean one )zen or more ears and boil also ; while hot, chop very fine, and season with pepper and salt. "ut in a mold or bowl with a weight on top. The feet may soused whole, or cut up with the head and ears; but it is 50 nice. Clean' them by dipping in boiling water and scrap5 do not hold them to the fire to singe off the hair. One an d one dozen ears will make a good-sized cheese.— Mrs. W. To MAKE SOUSE PROM HOG'S FEET. 8s oon as the hog is cleaned, cut off the feet and throw them 124 TO CUBE LARD—VIRGINIA MODE OF CUEING HAMS. in a tub of cold water with a handful of salt; let them remain covered in water until you are ready to clean them, which should be done as soon as possible, as they will be much whiter. To get the hoof off, put the feet in hot water (not above the hoof) • as soon as they get hot enough, slip a knife between the foot and hoof, and slip it off; then scrape the foot nicely, and throw into a tub of clear water ; do this for several days. When you have scraped and changed the water for a week, then wash them clean and put them on to boil. First put them in a clean pot with a thin gruel made of corn meal; boil until half done. Wash them off, and put on in clear hot water, and boil till done, then take them up and throw them into a firkin of clean salt and water ; keep closely covered to prevent them from molding. They are now ready to fry, which should be done by splitting the foot in half and fried in egg batter.—Mrs. P. W. To CURE LARD. As soon as it is taken from the hog, cut in small pieces, wash clean, press out the water, and put in the pot to boil, with one gallon of water to a vessel holding four gallons. Boil briskly until nearly done, or until the cracklins begin to brown, then cook slowly to prevent burning. The cracklins should be of a light brown and Crisp, and will sink to the bottom when done. This is Leaf Lard. The fat off of the backbone is also very nice, done in the same way, and does not require soaking, unless bloody. The fat from the entrails can also be made into nice lard by soaking for a day or two in fresh water, changing it frequently, and throwing a handful of salt in the tub of water to draw out the blood and impurities. When ready to render, wash in warm water twice and boil in more water than you do for leaf lard. The cracklins will not become crisp, but remain soft, and will sink to the bottom; they are used for making soap. VIRGINIA MODE OF CURING HAMS. Put one teaspoonful saltpetre on the fleshy side of each TO CUBE BACON—FOE CUEING HAMS. 125 Salfc not to° heMvify ^or n v e w e e k s ; if the weather is freezing old six weeks ; then brush the hams well, find rub them with hickory ashes ; let them lie for one week, then hang and smoke them for six weeks with green hickory chips. After brushing, pack them in hickory ashes in a bulk.—Mrs. P. C. M. To CUKE BACON. Pack the meat in salt and allow it to remain five weeks. Then take the hams up, wash off, and wipe dry. Have some sacks made of about seven-eighths shirting, large enough to hold the hams and tie above the hock. Make a pot of sizing of equal portions of flour and corn meal, boil until thick, and dip each sack until the outside is well coated with sizing? Put the hams in bags, and tie tight with a strong twine and hang by the same in the smoke-house. CURING BACON. One peck salt to five hundred pounds pork. To five gallons water: 4 pounds salt. 1 pound sugar. 1 pint molasses. 1 teaspoonful saltpetre. Mix, and after sprinkling the fleshy side of the ham with the salt, pack in a tight barrel. Hams first, then shoulders, middlings. Pour over the brine ; leave the meat in brine from four to seven weeks.—Mrs. Dr. J. FOR CURING HAMS. •For five hundred pounds hams. 1 peck and \\ gallons fine Liverpool salt. If pounds saltpetre. 1 quart hickory ashes well sifted. 1 quart molasses. 126 AN IMPKOVEMENT TO HAMS—TO BOIL HAM. 2 teacups cayenne pepper. 1 teacup black pepper. Mix these ingredients well together in a large tub, rub it into each ham with a brick, or something rough to get it in well. Pack in a tight, clean tub and weigh down. Let the hams remain six weeks; then take them out and rub each one on the fleshy side with one tablespoonful black pepper to avoid skippers. Hang in the meat house, and smoke with green hickory for from ten to twelve hours a day for six weeks, not suffering the wood to blaze. On the 1st of April, take them down and pack in any coal ashes or pine ashes well slaked. Strong ashes will rot into the meat.—Mrs. M. M. AN IMPROVEMENT TO HAMS. Sometimes very good bacon is found to be of a bad color when cooked. This may be remedied by keeping it in ashes (hickory is best) for a few weeks before using. Must "then be hung up, with ashes adhering, until needed. This also prevents skippers.—Mrs. S. T. To BOIL A HAM WEIGHING TEN POUNDS. Let it soak for twenty-four hours, changing the water two or three times. Boil it slowly eight or ten hours : when done, put it into a dish, as nearly as possible the shape of a ham, taking care first to take out the bone—turn the rind down. When cold, turn it out into a large dish, garnish with jelly and ornamental paper. Serve with the rind on. To be eaten cold.—"| Mrs. W. C. R. To BOIL HAM. Put in the water one pint vinegar, a bay leaf, a little fchyme> and parsley. Boil slowly for two hours, if it weighs ten pounds; *flen bake. Soak all hams twenty-four hours before cooking--" Mrs. M. TO BOIL HAM—BAKED HAM OR TONGUE. 127 To BoU Ham. The day before you wish to boil'a ham, scrape, wash and -wipe it dry, and put it in the sun. At night put it into water and soak till next morning. Then lay it with the skin down in a boiler of cold water, and boil slowly for five hours. If the ham is large, boil six hours. When perfectly done and tender, set the boiler aside, with the ham and liquor undisturbed, until cold. Then take off the skin, sprinkle black pepper over thickly, and sift over crackers first browned and pounded; for special occasions, place at equal distances over the ham, scraped horseradish in lozenge shape, and edged with curled parsley. .This mode keeps the ham juicy.—Mrs. 8. T. BAKED HAM. First of all, soak an old ham overnight, having first washed and scraped it. Next moi-ning put in a boiler of milk-warm water with the skin side down. Boil slowly for four or five hours, according to size, and if a very large ham, six hours. When done, set aside, the boiler with the ham and liquor in it, to remain until cold; when the skin must be taken off, and it Hist be trimmed of a nice shape. Sprinkle over two tablespoonuls black pepper. Lay the ham on a grating or twist in the ikmg-pan, in which pour a pint of water, and set it in a hot ren. This mode prevents the frying so disagreeable to the rte. After the ham is heated through, and the pepper strikes to, sift over cracker; return to the oven and brown, then decr a e with scraped horseradish and parsley, and serve.- —Mrs. BAKED HAM OR TONGUES. ^ oil the ham and grate some powdered cracker thickly over st r ubbing it with beaten yolk of egg. Bake with butter. slices of currant jelly around the tongue, and garnish the 128 BAKED HAM TO STUFF FEESH CUBED HAM. Baked Hani. Most persons boil ham, but it is much better if baked prop. erly. Soak it for an hour in clean water and wipe dry; next spread it all over with a thin batter, put it into a deep dish with sticks under it to keep it out of the gravy. When it ig! fully %done, take off the skin and batter crusted upon the flesh side and set it away to cool.—Mrs. 13. rch and brown both ham and gravy quickly. Lay the c es on a hot dish, pour into the gravy half a teacup new uk, pepper, and minced parsley: boil up and serve.—Mrs. S. T. SHOULDER OF BACON. piece is not used until cured or smoked, it is then with cabbage or salad, as you would the middling. It is <*ior to the ham or middling.—Mrs. P. W. d BACON AND GREENS. 5 mi ddling is generally used for this purpose : cut a piece °Ut a f o o t square, boil three hours. 6* 130 FRIED BACON—PICKLED PORK EQUAL TO FRESH. Take a good head of cabbage, cut, quarter, and wash clean • press the water out as dry as you can. Boil them one or two hours with half a pod of red pepper; put them on a dish and the middling on top. You can fry the cabbage next day and make a savory dish, but it does not suit dyspeptics. The thin part of the middling is used for frying, and is called " breakfast bacon."—Mrs. P. W. FRIED BACON. Dip the ham or slices of middling in bread crumbs. Put in a frying-pan with chopped parsley and pepper. Just before taking off the fire, pour to the gravy a cup of cream.— Mrs. W. JOWL AND TURNIP SALAD. This is an old Virginia dish, and much used in the spring of the year. The jowl, which must have been well smoked, must be washed clean, and boiled for three hours. Put in the salad, and boil half an hour; if you boil too long, it will turn yellow. It is also good broiled for breakfast with pepper and butter over it. The jaw-bone should be removed before sending to the table; this is easily done by running a knife around the lip and under the tongue. The jowl and salad should always be served with fresh poached eggs.—Mrs. P. IV. PICKLED PORK EQUAL TO FRESH. Let the meat cool thoroughly; cut into pieces four to six inches wide, weigh them and pack them as tight as possible u a barrel, salting very slightly. Cover the meat with brine made as strong as possible. Pour off a gallon of brine and mix wi it one tablespoonful saltpetre for every 100 pounds meat an return it to the barrel. Let it stand one month, then take 01 the meat, let it drain twelve hours. Put the brine in an i r0 | 'kettle, and one quart treacle or two pounds sugar, and oo H0W TO COOK SALT POEK POTTED TONGUE OK HAM. 1 3 1 til perfectly clear. "When it is cold, return the meat to the rrel and pour on the brine. Weight i t down and keep it vered close, and you will have the sweetest meat you ever tasted. How TO COOK SALT PORK. Many people do not relish salt pork fried, but it is quite cood to soak it in milk two or three hours, then roll m Indian meal and fry to a light brown. This makes a good dish wit^h mashed turnips, or raw onions cut in vinegar; another way is to soak it over night in skimmed milk and bake like fresh pork; it is almost as good as fresh roast pork. H A M TOAST. Mince about one pint boiled lean ham. Add the yolks of three eggs well beaten, two tablespoonfuls cream, and a little cayenne pepper. Stir all on the fire until it thickens, and spread on hot toast with the crust cut off.— Mrs. ,T. T. B. H A M TOAST. Chop very fine two spoonfuls of lean ham that has been ooked; take two spoonfuls veal gravy ; a few bread crumbs. A ut all together in a stewpan and heat it. Have ready a t buttered, spread the above upon it, strew a few bread mbs over it and brown it before the fire.—Jfrs. 8. H A M RELISH. a slice of dressed ham, season it highly with cayenne ir au( * broil it brown; then spread mustard over it, squeeze a little lemon juice, and serve quickly. POTTED TONGUE OR H A M . /G of e s Q ki > gristle, and outside parts from one pound lean of cold boiled tongue or ham. nd - it in a mortar to a smooth paste with either one- 132 TO KOAST SHC-AT—TO BARB AGUE SHOAT. quarter pound of the fat, or with two ounces fresh butter Season with cayenne, pounded mace and allspice. Press it well into pots and cover with clarified butter or fat To ROAST SHOAT. The hind-quarter is considered best. Cut off the foot, leaving the hock quite short. Wash well and put into boilino water ; simmer until done, adding salt and pepper just before lifting from the kettle ; salt put in sooner hardens and toughens. Place the meat in a baking-pan and score across, in the direction in which it is to be carved. Skim several ladlefuls from the top of the kettle and pour over; after this has dried off, sprinkle over a little salt and pepper, cover with an egg beaten stiff, sift over powdered cracker, and set to brown. Lay around sweet potatoes first parboiled, then cut in thick slices. Serve with minced parsley and thyme, both on the meat and in the gravy.—Mrs. S. T. To EOAST A FORE QUARTER OF SHOAT. Put it on in hot water, boil for half an hour; take it out, put in a pan, gash it across with a sharp knife, in diamond shapes, grease it with lard and dredge with flour, pepper and a little salt. Peel some good Irish potatoes, lay them around the pan and set in the stove to brown, basting frequently. This meat should be cooked done, as it is not good the least rare. Grate some bread crumbs over it and serve.— ™rS' P. W. To BARBECUE SHOAT. Lay the shoat in water till ready for use; if small, it "^ cook in an hour. Put in the oven with two spoonfuls of w a t a piece of lard, and dredge with flour. When ready for * pour in half a teacup of walnut catsup, and, if not fat, » P1 of butter. SHOAT JOWL ROAST PIG. 133 SHOAT JOWL. The upper half of the head is what- is generally used for what is called " The Pig's-head Stew." Another nice dish may be made of the under jaw or jowl by parboiling until the jawbone can be taken out; always adding pepper and salt just before it is done. When perfectly tender, score across ; pepperand salt again, cover with beaten egg, then with cracker. Set in a pan with some of the water in which it was boiled. Put. in a hot oven and brown.—Mrs. S. T. ROAST PIG. When roasted whole, a pig should not be under four nor over six weeks old. In town, the butcher prepares for roasting, but it is well to know, in the country, how this may be done. As soon as the pig is killed, throw it into a tub of cold water, to make it tender; as soon as cold, take it by the hind leg, and plunge into scalding, not boiling water (as the last cooks the skin so that the hair can with difficulty be removed), shake it about until the hair can be removed by the handful. When all. hat is possible has been taken off in this way, rub from the il up to the end of the nose with a coarse cloth. Take off ie hoofs, scrape and wash the ears and nose until perfectly 'an. The nicest way to dress it is to hang it by the hind 3 p3 open and take out the entrails; wash weir with water, ^ a little soda dissolved in it; rinse again and again, and r * hanging an hour. Wrap in a coarse cloth wrung out Ox water and lay on ice or in a cool cellar until next morning, en j if the weather is warm, it must be cooked. It should r be used the same day that it is killed. , ^ prepare the stuffing of the liver, heart and haslets of Vlg, stewed, seasoned, and chopped. Mix with these an • quantity of boiled potatoes mashed; add a large spoonful e r w tfl ' * some hard-boiled eggs, parsley and thyme, fine ' - PePPer a n d S a l t he pig o n t k e i ns i(j e} (jry j t a n ( j ru jj w i t h pepper and 134 TO STEW PIG'S HEAD AND JOWL—SHOAT'S HEAD. salt, fill and sew up. Bend the fore legs under the body th hind legs forward, under the pig, and skewer to keep in position Place in a large baking-pan, pour over one quart of boiling water. Have a lump of fresh butter tied up in a clean raarub it all over the pig, then sprinkle over pepper and salt, put. ting some in the pan with a bunch of herbs ; invert over it a baking-pan while it simmers, and steam until entirely done. Underdone pork, shoat, or pig, is both unpalatable and unwholesome. Remove the pan, rub over with the butter and baste often. When of a fine brown, cover the edges of a large dish with a deep fringe of curled parsley ; first sift over the pig powdered cracker, then place it, kneeling, in the green bed. Place in its mouth an orange or a red apple; and, if eaten hot, serve with the gravy in a tureen or sauce-boat. It is much nicer cold; served with little mounds of grated horseradish amongst the parsley.—Mrs. & T. To STEW PIG'S HEAD AND JOWL. Clean the head and feet; take out the bone above the nose; cut off the ears, clean them nicely. Separate the jowl from thi head ; take care of the brains to add to the stew. Put the head, jowl, feet and part of the liver in water sufficient to keep well covered ; boil until quite done. Split the feet to put o the dish ; hash the head and liver ; but do not spoil the jow which must be put in the middle of the dish and surrounde with the feet and hash. Put all of the hash, jowl and feet I the pot and season with a cup of cream, a lump of butter, peP per and salt, a tablespoonful walnut catsup, an onion cliopp fine, a stalk of celery. A teaspoonful mustard improves it. Stew half an hour ; thicken the gravy with grated brea< Mrs. P. W. SHOAT'S HEAD. Get a shoat's head and clean it nicely. Boil and cii0P pieces. Season with: HEAD, TO STEW—TO HASH PIG's HEAD. 135 2 tablespoonfuls tomato catsup. 2 tablespoonfuls walnut catsup. 2 cups water. A little flour. 1 large spoonful butter. Pepper and salt. Have two or three hard-boiled eggs, cut them in half and layon the top of the head; set it in the oven to bake. Veal or mutton head, can be cooked in the same way, but are not so nice.—Mrs. R. SHOAT'S HEAD, TO STEW. Clean the head and feet; and put them on to parboil with the liver. Then split up the head, through the nose, taking out the bones. Cut the meat from the feet and chop up with the liver, season this with pepper and salt. Lay the head open and fill it with this mince and the yolks of some hard-boiled eggs: if this does not fill the head, add some grated bread crumbs or crackers and butter. Sew up the head and bind it with thread; put it in the pot with the water it has been parboiled in and let it stew slowly. ike up the head, and add to the gravy a lump of butter, rolled a flour, some browning and some walnut catsup. Pour this over the head, which should be brown. If the shoat is not Fer y small, use bread and butter instead of the liver.—Mrs. M. To HASH PIG'S HEAD. •Take head, feet, and haslet of pig; boil them until done, then Cut the m up fine, taking out the bones. • Add black pepper, salt, a little sage. 2 onions chopped fine. A little red pepper. 1 teaspoonful mace. 1 teaspoonful cloves. xt back in the same vessel with liquor and cook till 136 BEEF AND VEAL. done, then thicken with a little flour. Add two hard-boiled and one cup walnut catsup.—Mrs. Dr. with a smooth, round piece of timber sufficiently strong °ld the weight, passed through the legs at the hock, or run We en the tendon and bone, with short pegs to keep the legs 'retched apart. Then with a sharp axe, standing behind the 138 BEEF—TO ROAST BEEF. suspended beef, split it down the backbone, severing it in half Then pass a knife through the ribs, leaving two or three short ribs on the hind-quarter. Sever the backbone with an axe Then cut with a sharp knife straight across the parallel lin9 with the spinal bone, which piece must be divided into two pieces, the sirloin and steak. Then take off two rounds, or three, according to the size of the animal, cutting with a sharp knife, and cutting the bone with a meat saw or axe, as near the joints as possible, which leaves the shin-bone. The fore quarter then is divided into four pieces, after taking off the shoulder, which may be divided into three or more pieces. The loin of veal is the nicest part, and is always roasted. The fillets and knuckles may be stewed and roasted. The latter is nicest for soup. The breast may be stewed or roasted. The cutlets are nicest from the legs or fillet. The head is a dish for soup, stew or pie. Sweetbreads from the throat make a delicious dish, much prized by epicureans. The feet, boiled till the bones drop out, make a delightful dish, fried in batter, while the water in which they are boiled makes excellent jelly. Yeal, to be eaten in its perfection, should be killed when from four to six weeks old. BEEF. The sirloin, or fore and middle ribs, are best for roasting. The steaks are best cut from the ribs, or the inner part of the sirloin; shank, tail and head make nice soup.—Mrs. TVTo ROAST BEEF. Lay the meat on some sticks in a dripping-pan or other vessel, so that it will not touch the water which it is necessary w have in the bottom. Season with salt and pepper, and put; lD BIB ROAST OF BEEF—TO KOAST BEEF. 139 the oven three or four hours before it is wanted for the table. Baste it often with the water in the bottom of the pan, renewjno- it as often as it gets low. This makes sweet, juicy roast beef. The great secret of it is, not to have the meat touch the water in the bottom of the pan, and to baste it often. Tough, unpromising pieces of beef are best cooked by steaming them an hour and a half or so and then putting them in the oven and roasting as much longer. Crackers, first browned and then pounded, should always be kept to sift over roast meats: and curled parsley to garnish with. Grated horseradish is also excellent with the roast. —Mrs. S. T. RIB ROAST OF BEEF. Get, from the butcher, a rib-roast—the second cut is best— and get him to take out the bones, and roll and skewer it: if this is not convenient, it can be done at home with a sharp knife. Before roasting, take out the wooden skewers put in at market, unroll, season well with salt and pepper and anything else liked, and roll again tightly, fastening securely with the iron skewer pins. Put it in a pan on a little iron griddle or trivet, made for the purpose to keep it just over the pint of "water in. the pan. Pepper and salt freely, dredge with flour and baste. Some persons like half a teacup of pepper vinegar, poured over just before it is done; and minced onion, thyme lI *d parsley added to the gravy, which should be brown.— Mrs. B. To ROAST BEEF. The sirloin is the nicest for the purpose. "lunge the beef in boiling water and boil for thirty minutes i len put it in the stove-pan; skim the top of the water in V lc _ h it has been boiled, and baste the roast, after dredging it l th flour; pepper and salt to taste. Baste frequently, and roast till done.—Mrs. P. W. 140 BEEF A LA MODE. BEEF A LA MODE. Take, from a round of fresh beef, the bone; beat the meat all over slightly to make tender. Grate a loaf of bread, mix with it equal quantities of— Thyme and parsley, rubbed fine. 1 onion. The marrow from the bone. J pound suet. Pepper and salt, cloves and nutmeg to the taste. Mix these ingredients with three eggs well beaten: fill the place from whence came the bone, and what is left rub all over the round: fasten well with a tape, tied round to keep in shape. Cover the pan with slices of bacon, lay the beef upon them, baste with butter: pour in the pan a pint of water. Cover closely and stew gently for six hours ; when thoroughly done, take out the beef, skim the fat from the gravy, strain into a saucepan, set it on the stove and stir into it one teacup Port wine. Let it come to a boil and send to the table in a sauce tureen. You may, for supper, dish cold : dress with vegetable flowers, whites of eggs boiled hard and chopped fine.—Mrs. J.W.S. Beef a la Mode. Take a round or a rump piece of beef, take out the bone, the gristle and all the tough pieces about the edges. Fill the cavities from which the bone was taken, with suet, and fat salt pork. Press this so as to make it perfectly round, pass around & coarse, strong piece of cloth, so as to hold it firmly in shape. If the round is six inches thick, the cloth must be six inches wide, leaving the top and bottom open. With a larding needle, fill this thickly with strips of fat pork, running through top t^ bottom and about one inch apart each way. Set this a baking-pan, pour over: 1 teacup boiling water, 1 teacup boiling vinegar; mixed. BOILHD BEEF AND TURNIPS. 14:1 Add to this one heaping tablespoonful brown sugar and a bunch of herbs. Sprinkle over the beef liberally with salt and black pepper; chop one small onion fine, and lay overtop of the beef. Simmer this for two or three hours, basting frequently and keeping an inverted tin plate over the beef except when basting. If the gravy stews down too much, add stock or broth of any kind. Turn it over, and let the top be at the bottom. When it is done and tender, skim the fat from the gravy. Pour over : ' 2 tablespoonfuls celery vinegar. 2 tablespoonfuls pepper. 2 tablespoonfuls made mustard. 1 wineglassful acid fru?t jelly. Simmer and bake for two hours longer, frequently basting, that it may be soft and seasoned through and through. Take the beef from the pan and remove the cloth; place in a large flat dish, pour over the gravy, and over this one teacup of mushroom sauce. Sift finely powdered cracker over the top and garnish with grated or scraped horseradish and parsley.—Mrs. S. T JBeef d la Mode. To 10 pounds of beef, 4 onions chopped up. 1 tablespoonful allspice, 1 teaspoonful mace. Red pepper and salt to the taste. 1 pint strong vinegar. •Rub the beef in the mixture for three or four days, then cook, ith all these ingredients. The H piece is generally the part taken for this purpose.—Mrs. M. JB. BOILED BEEF AND TURNIPS. J-he brisket or breast of beef is nicest for boiling. Keep iciently covered in water, boiling three hours, or until ee l and slice half a dozen turnips and put with beef, boilg until soft enough to mash with' a spoon, which will require 142 TO COLLAR BEEF—BEEFSTEAK BROILED. about thirty minutes. Dress with one teacup of milk, pepper and salt to the taste. Stew together a short time and put in bottom of dish with beef on the top.—Mrs. P. W. To COLLAR BEEF. Take a flank of fresh beef, stew it with pepper, salt, allspice saltpetre, thyme, and sage. Then roll as hard as you can, and wind a string around it; then boil till done. It must be served up cold, cut in slices.— Mrs. M. P. ROLLED BEEFSTEAK. Beat a large tender steak thoroughly and carefully. Sprinkle over salt, pepper, sage, minced onion, minced parsley, and bits of butter. Have ready some mealy Irish potatoes mashed fine, and seasoned with a little butter and salt. Spread over all, and roll up tightly : fasten the ends and sides securely with skewer pins. Place in a pan with such broth or gravy as may be on hand; if none, two teacups of boiling water, and one small minced onion, pepper, salt, and one slice of pork. Simmer and baste as you would a roast duck. Sift over it browned cracker, pounded fine. Very nice.—Mrs. S. T. BEEFSTEAK BROILED. Cut the steak one-half inch thick ; it should then be beaten with a steak beater or pestle. The griddle should be hot and or the coals : place the steak on the griddle, and as soon as seared turn it; when both sides are seared, place it in a pan, season it with pepper, salt, and butter: repeat this for every piece o steak, and place in the pan, which should be kept closely covered without being on the fire. If your heat is sufficient, froBl three to five minutes is sufficient to cook.—Mrs. P. TK BK01LBD STEAK—BEEFSTEAK FRIED WITH ONIONS. 143 BKOILED STEAK. X porter-house steak is considered, by some persons, best, others prefer the tenderloin. Beat either tender, and place on gridiron over coals, frequently turning. Have ready a hot dish place the steak on it, pepper and salt well, then with a knife and fork profusely butter, with one large tablespoonful fresh butter, turning and pressing it so as to absorb the butter; pepper again and set the dish over boiling water until wanted, when it will be found tender and juicy, if not cooked too long on a gridiron. One tablespoonful pepper vinegar gives this the taste of venison, and to this may be added one tablespoonful made mustard, for those who like highly seasoned food.—Mrs. S. T. How TO COOK BEEFSTEAK. Take a thin, long-handled frying-pan, put it on the stove and heat it quite hot. In this put the pieces of steak previously pounded, but do not put a particle of butter in the frying-pan and do not salt the steak. Allow the steak to merely glaze over and then turn it quickly to the other side, turning it several times in this manner, until it is^done. Four minutes is sufficient for cooking. When done, lay it on the platter, previously warmed ; butter and salt, and set a moment in the hot oven. Allow the steak to heat but a moment on each side; this helps to retain all its sweet juices, and putting on the salt at the ast Element, after it is on the platter, draws out its juices.— Mrs. 8. T. BEEFSTEAK FRIED WITH ONIONS. "repare the steak as for broiling, pepper and roll in flour and J m lard ; remove the steak from the pan when done ; add to grary one chopped onion, pepper, salt, one-half teacup water, &nd a little mustard. a few minutes, put the steak in the gravy—let it remain time j send to th'e table hot.— Mrs. P. W. TO FEY STEAK—FRIZZLED BEEF. To FKY STEAK. Hunt up all the pickle and take from each one teacup vinegar lay the steak in a deep dish, pour over the vinegar and let it stand one hour. Take a clean frying-pan, throw in one ounce butter, and some of the vinegar from the dish, sufficient to stew the steak. If managed properly, when done it will be imbedded in a thick gravy. Put the steak in a hot dish, before thefire• into the pan, put one spoonful black pepper, one or two of catsup, and one of raw mustard.—Mrs. 8. Fried Steak. Get from the butcher a tenderloin or porter-house steak. Do not wash it, but be careful to lay it on a clean block and beat it well, but not into holes, nor so as to look ragged. Sprinkle over pepper and salt, then dredge with flour on both sides. Have ready a hot frying-pan, lay in the steak and cover closely. The juice of the meat will be sufficient to cook it. Turn often, as the pan must be hot enough to scorch and make the steak and gravy brown. Before it gets hard or overdone, butter liberally ; place in a hot dish. Pepper again, and, if preferred, pour over first one tablespoonful pepper vinegar, then one tablespoonful made mustard, and turn in over all the hot gravy. Sift powered cracker over and serve.—Mrs. 8. T. FRIZZLED BEEF. Shred some dried beef, parboil it until it is sufficiently freshened, drain off the water and add enough boiling water to cove it. Rub equal quantities of butter and flour together unti smooth, then add to the beef. Beat up three eggs, yolks an whites together, stir these in with a little pepper, a coupie minutes before taking from the fire. This is to be served hot o toast.— Mrs. F. FRICASSEED BEEF—TO STEW A RUMP OF BEEF. 145 FRICASSEED BEEF. Take any piece of beef from the fore quarter, such as is gen•ally used for corning, and cook it tender in just water enough to have it all evaporate in cooking. When about half done, put in salt enough to season well, and half teaspoonful pepper. If the water should not boil away soon enough, turn it off, and let the beef fry fifteen minutes—it is better than the best roast beef. Take two tablespoonfuls flour, adding the fat—when mixed, pour on the hot juice of the meat. Serve with apple sauce.—Mrs. D. BEEF STEW. /This is best when made of slices cut from an underdone roast, /and simmered in any liquor in which meat has been boiled, but / if none is at hand, use water instead—just covering the beef. To a half dozen slices of the usual size, add : 2 tablespoonfuls pepper vinegar. 1 tablespoonful of made mustard. 1 tablespoonful of acid fruit jelly. 1 tablespoonful of butter. 1 teaspoonful salt. 1 teaspoonful celery-seed. 1 saltspoonful black pepper. 1 raw turnip, grated or scraped fine. 1 mashed Irish potato. Add minced onion and parsley. Boil up and serve. Cold beefsteak or mutton chops, which are always unfit to ?ear upon the table a second time, are delicious cut up in l " pieces and mixed or stewed separately in this way.—Mrs. S. T. To STEW A RUMP OF BEEF. & the beef with shallots, thyme, parsley, chopped fine, Ps of bacon, pepper, salt and allspice. Then lay it in a pot water sufficient to keep it from burning before it is done. 7 146 LEBANON STEW—TONGUE A LA TERRAPIN. Thicken the gravy with burnt flour and butter, and when it is served up, pour a little wine over it and strew the top with allspice.—Mrs. M. P. LEBANON STEW. Take scraps of raw beef, such as are not fit for boiling, cut very fine, picking out all the strings, and put into a kettle, and more than cover with cold water. Let it boil several hours, or until the water is nearly all gone. Season with butter, pepper and salt. It is rich and needs but little seasoning. Serve hot, as you would hash.—Mrs. 8. T. BEEF COLLAPS. 1-J- pounds lean beef, chopped fine. 1 tablespoonful lard. 1 tablespoonful of butter. With enough water to cook it. After being well cooked, thicken gravy, and season with vinegar and pepper.—Mrs. H. D. To STEW BEEF TONGUE. Put a fresh tongue in water sufficient to cover it, and let it simmer six or- seven hours. Skim the gravy well. Half an hour before dishing it, add one-half wineglassful wine, one-hail wineglassful walnut catsup, a little mace, and a few cloves to the gravy, and stew awhile together.—Mrs. S. T. TONGUE A LA TERRAPIN. Take a freshly salted tongue and boil tender; take out, ana split it, stick a few cloves in, cut up a small onion, put in soffl< sticks of mace, and a little brown flour. Have water enough in a stewpan to cover the tongue; M-1* in the ingredients, before putting in the tongue. Three har boiled eggs chopped up fine and put in the stew. Add a gia j TONGUE TOAST—TO STEW BEEF KIDNEYS. 147 ine iust before taking up. Send to the table hot, garnished hard boiled eggs cut in rings.—Mrs. L. G. TONGUE TOAST. Take cold tongue that has been well boiled, mince fine, mix it well with cream or a little milk, if there is no cream. Add the beaten yolk of one egg and give it a simmer over the fire. Toast nicely some thin slices of stale bread and, having buttered, lav them in a flat dish, that has been heated, then cover the toast with the tongue and serve up directly.—Mrs. 8. To ROAST AN OX HEAKT. Wash it well and clean all the blood carefully from the pipes; parboil it ten or fifteen minutes in boiling water; drain and put in a stuffing which has been made of bread crumbs, minced suet or butter, thyme or parsley, salt, pepper, and nutmeg. Put it down to roast while hot, baste it well with butter, and just before serving, stir one tablespoonful currant jelly into the gravy. To roast, allow twenty minutes to every pound.—Mrs. A. M. D. BEEF HEART. Parboil the heart until nearly tender, then gash and stuff 'ith rich stuffing of loaf bread, seasoned with onion, salt, pepper, and sage. Then put in a pan and bake, turning it several times. Baste with gravy whilst baking.—Mrs. JT. H. STEWED KIDNEYS. >oak the kidneys for several hours, put them on to boil until *er> Roll them in flour, add a lump of butter the size of an ' t w o spoonfuls catsup—any kind will answer, though walnut s best; pepper and salt to the taste. Stew them until well St • ^oned.—Mrs. P. W. To STEW BEEF KIDNEYS. into pieces and stew in water, with a nice addition of 148 KIDNEYS FRIED—BROILED KIDNEYS. savory herbs, pepper and salt, and a handful flour to thick the gravy; flavor and color the latter with burnt sucrar ' Mrs. R. KIDNEYS FRIED. After plunging in boiling water, cut them in thin slices and fry in hot butter; add pepper, salt, and toss them for a few minutes in rich brown gravy.—Mrs. M. BEEF KIDNEY, TO FRY. I Trim and cut the kidney in slices ; season them with salt and pepper, and dredge well with flour; fry on both sides, and when done, lift them out, empty the pan and make a gravy for them with a small piece of butter, one dessertspoonful flour, pepper, salt, and a cup of boiling water. Shake these around and give them a minute's simmering; add a little tomato or mushroom catsup, lemon juice, vinegar, or any good sauce to give it a flavor. Minced herbs are to many tastes an improvement to this dish, to which a small quantity of onion may be added when it is liked.—Mrs. A. M. D. KIDNEYS GRILLED. Prepare them as for stewing, cut each kidney in half and dip them in egg beaten up with salt and pepper; bread-crumb them, dip them in melted butter, bread-crumb them again, then grill before a slow fire; serve with Worcestershire or some other sauce.—Mrs. K. BROILED KIDNEYS. Plunge some kidneys in boiling water; open them down tl centre, but do not separate them^ peel and pass a skew< across them to keep them open ; pepper, salt, and dip them 1 melted butter. Broil them over a clear fire on both sides, doing the cut si first; remove the skewer, have ready some maitre d'hote sauc viz.: butter beaten up with chopped parsley, salt and pePP BEEF'S LIVER—FRIED LIVER. 149 d a little lemon juice. Put a small piece in the hollow of each kidney and serve hot.—Mrs. P. BEEF'S LIVER. Skin the liver, cut in slices and lay in salt water, as soon as it comes from market. Fry in lard with pepper, very brown. Season to taste.—Mrs. G. To FRY LIVER. The slices must be cut thin, as they require some time to fry; brown both sides; when taken up, add butter and salt to taste. Fry in hot lard.—Mrs. P. W. BEEF LIVER WITH ONIONS. Slice the liver rather thin, and throw into salt and water. Meantime slice the onions and put into a deep frying-pan, just covered with water, and boil until done, keeping it closely covered. When the water has all boiled away, put in a heaping spoonful of sweet lard, and fry until the onions are a light brown. Take them up in a deep plate; set them on the back of the stove or range to keep hot, and fry the liver in the same pan, adding more lard if there is not enough. Season all with salt and pepper, cutting the liver in slices suitable to help one 'erson. Make a little mound of fried onions on each piece, te pounded cracker on the top, and serve.—Mrs. S. T. DRIED LIVER FOR RELISH. oalt the liver well for four days; hang to smoke and dry. u in very thin slices, and broil in pepper and butter.—• Mrs. "FP; FRIED LIYER. the slices thin, scald them for some minutes, put them in i n with hot lard, and fry slowly till browned on both sides; a uttle salt and pepper. Take up the liver, and pour into • a n half a teacup of water ; let it boil a few minutes ; put 150 TO STEW BRAINS—TO FEY BRAINS. the liver back, stir it up, and cover it up for a short time to keep it from being hard. Kidneys can be cooked the same way, excepting you raus(. add some butter, as they are very dry.—Mrs. P. W. To STEW BRAINS. Have them thoroughly soaked in salt water to get the blood out. Put them in a stewpan with water enough to cover them boil half an hour, pour off the water, and add one teacup of cream or milk, salt, pepper, and butter the size of an egg. Boil well together for ten minutes, when put into the dish. Add one tablespoonful vinegar.—Mrs. P. W. To DRESS BRAINS. Lay in salt and water, then either scramble like eggs, or beat the yolks of eggs with a little flour; dip the brains in and fry them.—Mrs. W. To FRY BEEF BRAINS. Pour over the brains salt water, let them remain for an hour, changing the water to draw the blood out, then pour over them some boiling water and remove the skin. Beat up two eggs, and make a batter with a little flour, bread crumbs and crackers. Season with pepper and salt. Fry in hot lard.—Mrs. P- "• To FRY BRAINS. Soak the brains for several hours in weak salt water to get out the blood; drain and put them in a saucepan and pour vi little boiling water on; simmer a few minutes. Handle them lightly, and arrange so as to form round cakes, without brea ing. Pepper them and use very little salt; brains require verj little salt. Have ready a beaten egg, and cover the top °* cakes with it, using a spoon to put it on. Sift over g ra e cracker and fry in hot lard ; serve the other side the same ^ Keep closely covered while frying.—Mrs. S. T. BRAIN CROQUETTES—BEEF TRIPE. 151 BRAIN CROQUETTES. Wash the brains of three heads very thoroughly, until they free from membraneous matter and perfectly white. Then scramble with three eggs. When cold, roll into egg-shaped balls with floured hands; dip in beaten egg, then in cracker OT stale bread crumbs, and fry in lard.—Mrs. B. L. To PREPARE TRIPE. Empty the contents of the stomach of a fat beef; put it in boiling water, one piece at a time, to prevent getting too hot. Scrape with a sharp knife, then put it in a vessel of cold water with salt; wash thoroughly, and change the salt water every day for four or five consecutive days; when perfectly white, boil in a very clean vessel of salt water. Then put it in vinegar until you wish to use it. Cut it in pieces of three or four inches square, and fry in egg batter.—Mrs. and every other day scrape it; this must be done for a r _ , and then make nice gruel, in which it must be well xl ed, first tying it up in a cloth. When boiled, take it out he cloth, and lay it in a weak brine for a night, after which lt ma b 7 e put with the feet.—Mrs. K BEEF TRIPE. ean the tripe carefully. Soak several days in salt water, l n c ear ^ water, changing several times. Cut in slices, boil c % done, dip in a batter of egg (beaten light), milk and 9 152 TO FEY l'SEPE—BEEF SAUSAGE. flour, or sift meal over it. Fry or broil. and salt. Season with To FRY TRIPE. Cut the tripe after it has been boiled, into strips about four inches wide and six long. Make a batter with two eggs, one teacup of flour and a little milk. Pepper the tripe and roll it in the batter. Fry in a pan of hot lard; as soon as one side is done, turn it over on the other side.—Mrs. P. W. GRAVY FOR ROAST BEEF. When the joint is done to a turn, dish it and place before the fire; then carefully remove the fat from the dripping-panr and pour the gravy into the dish, not over the meat, as is the custom of inexperienced cooks, who, moreover, ruthlessly drown it with a cupful of boiling water or highly flavored made-gravy. This is an error, for there is always a sufficient quantity of natural gravy in good meat to render the use of foreign sauces superfluous.—Mrs. P. BROWN GRAVY. Take the gravy that drips from the meat; add a little water, one spoonful butter, a little flour, a little pepper and a little salt. Stew all together.—Miss JE. P. BOLOGNA SAUSAGE. Take ten pounds of beef, and four pounds pork, two-third8 lean and one-third fat; chop very fine and mix well together. Season with six ounces fine salt, one ounce black pepper, onehalf ounce cayenne pepper, and sage to the taste.™ Dr. & BEEF SAUSAGE. Take tough beef and run it through a sausage machine. the pulp into shapes an inch thick, and the size of a COD*111 beefsteak. Season to the taste.—Mrs. G. COW HEEL—A FKENCH DISH. Cow 153 HEEL. As soon as the beef is killed, throw the feet in cold water, and let them remain during the night. In the morning, put them into a pot of cold water and let them boil until you find you can easily take off the hair and the hoof with a knife; take care as the water boils away to replenish with boiling water. Have ready strong brine, not boiled nor strong enough to bear an egg, and the moment the feet are stripped, throw them in. Let them stand one night and in the morning pour the brine from them and put to them a fresh brine, with a small quantity of vinegar. In a day or two, they are fit for use.—Mrs. M. Cow HEEL FRIED. Buy the feet prepared at the butchers; boil well done. Season with salt and pepper. Have ready an egg batter; fry brown, and serve hot. A nice breakfast dish.—Mrs. M. L. 0. To FBY BEEF HEEL. Have a batter made of eggs, flour, etc., as for tripe. Split the eet into convenient shapes and fry in hot lard. Pour some vinegar over them while frying.—Mrs. P. W. DAUBE FROIDE. J-ake a beef shin, chop in several places to break the bone, it cooking in just water enough to prevent burning, till Jt falls to pieces. hen after taking out the bones, season with one heaping 'aspoonful flour rubbed into one tablespoonful butter, red and ack e P Pper, salt and celery seed. e w xt long enough to cook the flour. Pour into a deep dish, !r with a plate, and put weights on it to press it. Eat cold, as s °use.—Mrs. C. M. A. A FRENCH DISH. 0 two beef feet, put four gallons water; set on the fire at 7* 154 BKIRE FOE BEEF—TO COKN BEEF. eight o'clock in the morning. "When the bones have dropped off add the half of one large onion, two red peppers, and one sprig parsley, all chopped fine. Take another pot, put in two gallons water, in which cut' up one-half gallon nice pieces of beef, half an onion, one red pepper, parsley, all chopped fine, and salt. When all has boiled to pieces, put all together and let it boil half an hour. Press as souse cheese.—Mrs. T. BRINE FOR BEEF. 9 quarts salt. 18 gallons water. 2 pounds brown sugar. •|- pound saltpetre. Boil and skim well. Let the beef get thoroughly cold, and let as much as possible of the blood be drained out before putting it in the brine. It may sometimes be necessary, in the course of a few months, that the brine be boiled and skimmed a second time. This quantity will suffice for about half of an ordinary sized beef.— Mrs. A. G. To CORN BEEF. For every hundred pounds of beef, take : 6 pounds salt. 2 pounds brown sugar. 2 ounces saltpetre. 3 or 4 ounces soda. 1 ounce red pepper. The whole to be dissolved in four gallons of water. The bee must be closely packed in a barrel, and the mixture poured oi so as to cover it. Let it stand a week or ten days, or longer the weather is cold ; then pour oft* the brine, boil it, and SKI off the blood. Let it cool, and pour back on the beef, ranted to keep.—Mrs. Dr. 8. TO CORN BEEF TONGliES AND BEEF. 155 To CORN BEEF TONGUES AND BEEF. One tablespoonful saltpetre to each tongue or piece of beef; rub this in first, then a plenty of salt. Pack down in salt; after it has remained ten or twelve days, put this, with a few nods of red pepper cut up fine, in a brine of only salt and water, '•which has been boiled, strained, and cooled, and strong enough to bear an egg. Wash a rock clean and place on the beef or tongues, to keep them under the brine. This will keep an indefinite length of time. Fit for use in two weeks.—Mrs. S. T. To CORN BEEF OR PORK. 50 pounds meat. 4|- pounds salt. ].•§• pounds brown sugar. \ pound saltpetre. 1 quart molasses. Mix well, boil and skim. When milk-warm, pour it over th© meat with a ladle. The beef must be soaked in clear water and wiped dry, before putting in the brine. It will be ready for use in a few weeks. Should the brine mould, skim and boil again. Keep the meat under the brine.—Mrs. P. W. To PICKLE TONGUE. Rub it well with salt and leave it alone four or five hours ; ?our off the foul brine; take two ounces saltpetre beaten fine, *nd rub it all over the tongue ; then mix one-quarter of a pound rown sugar and one ounce sal-prunella (the bay salt and sal •Unella beat very fine), and rub it well over the tongue. Let e ln the pickle three or four days ; make a brine of one galn Wa *er with common salt strong enough to bear an egg, a -pound brown sugar, two ounces saltpetre, and one-quarter a pound bay salt. Boil one quarter of an hour, skimming |" > when cold put in the tongue ; let it lie in the pickle fourQ days, turning it every day. When ready to use take it 156 TO COEN BEEF—HUNTEE's BEEF, OE SPICED BOUND. out of the pickle, or hang it in wood smoke to dry. A. M. D. Jfr. To CORN BEEF. One tablespoonful saltpetre to each piece of beef, well rubbed in. Then rub in as much salt as it will take. Let it stand ten or twelve days, and then put it in strong brine. Will be ready for use in a week.—Mrs. Oof. A. F CORNED BEEF. Having a quarter of beef cut into proper size and shape for nice roasting pieces, put it in a barrel of weak brine and let it remain four days. Then make a brine that will bear an egg, to which add : I- pound saltpetre. 3 pounds brown sugar. Transfer the beef to this barrel, cover closely, and let it remain a week. Put a weight on the meat to insure its being kept under the brine. Beef thus prepared in January will keep well through the month of March, improving with the lapse of time. It is best served cold. A valuable receipt for country housekeepers.—Mrs. Wm. A. 8. HUNTER'S BEEF, OR SPICED ROUND. To a round of beef weighing twenty-four pounds, take . 3 ounces saltpetre. 3 ounces coarsest sugar. 1 ounce cloves. 1 nutmeg. •§• ounce allspice. 3 handfuls salt. Beat all into the finest powder; allow the beef to hang thr« or four days ; remove the bone, then rub the spices well in*0 ' continuing tr do so every two or three days, for two or thr weeks. When to be dressed, dip it in cold water, to take ofl HUNTER'S ROUND, OE SPICED BEEF SPICED BEEF 157 spices bind it up tightly and put into a pan with a tearful water at the bottom. Sprinkle the top of the meat with uet cover it over with a thick batter, and brown paper over i t Bake five hours.—Mrs. T. G. HUNTER'S ROUND, OR SPICED BEEF. To a round of beef that weighs twenty-five jounds, take the following: 3 ounces saltpetre. 1 ounce cloves. 1 ounce nutmeg. 1 ounce allspice. 1 pint salt. * Let the round of beef hang in a cool, dry place twenty-foui hours. Take out the bone, and fill the space with suet and spices mixed. Rub the above ingredients all over the round y put in a wooden box or tub, turn it over occasionally and rub a small quantity of salt on it. Let it remain three weeks. Then make a stiff paste of flour and water, cover the round with it Hid set in the oven. Bake three hours slowly. Remove the paste when cold, and trim neatly the rough outside, and slice horizontally. Served only when cold.—Mrs. W. A. S. , To SPICE A ROUND OF BEEF. iake three tablespoonfuls saltpetre, four tablespoonfuls brown sugar, with which rub your beef well. Two teacups of salt, e teacup of cloves, one teacup of allspice (the spice must be Pound fine). Rub the beef with these ingredients. Put it 0 a tub as near the size of the beef as possible ; turn it every a y m the pickle it makes. In about four weeks it will be y tor use. For thirty pounds use two pounds beef suet. ^ c°oked place sticks across the bottom of the pot to pre 1 its burning.—Mrs. B. L. P. SPICED BEEF. in , eight or ten pounds of the thin flank, remove any gris 158 TO COOK CORNED BEEF-TONGTJE, ETC. tie, skin or bones; rub it over with half ounce saltpetre, half ounce bay salt, then rub it well in with a mixture of spices, the the following proportions being used : 1 ounce black pepper. 1 ounce allspice. i|- ounce ground ginger. J ounce cloves. •J ounce mace. Use only as much as will suffice to rub the beef all over; then add three ounces common salt, and quarter of a pound coarse sugar. Let the beef remain a fortnight in this pickle, turning it and rubbing it every day : then take it out, cover it with the spices and chopped sweet herbs, roll it very tight, tie it with tape, put it into a pan with half-pint water, and half-pound suet. Bake it after the bread has been drawn, for six hours; put a heavy weight upon it, and when cold take off the tape. To COOK A COBNED ROUND OF BEEF. Wash it clean of the brine, sew it in a coarse towel and boil six to eight hours. Do not remove the towel until next day; it is nicer to put it in a round mould and gives it a good shape. When perfectly cold, trim nicely and cut it across the grain. Mrs. -P. W. To COOK COKNED BEEF-TONGUE, ETC. If the beef has been in brine long or has been dried, it be soaked in cold water twelve hours before boiling. cured it is unnecessary. The beef should be put on in a large pot of water early in the morning and simmer for hours, the pot at the back of the range or stove, where it will gen*. boil during the preparation of dinner. When it first I mences to boil, take off the scum. After it is thoroughly do1 take off the boiler or pot. Set away with the beef under liquor to remain until next day, when it will be found juicy aj TO COOK CORNED BEEF—TO CURE FOR DRYING. TO COOK 159 der der With a sharp knife carefully trim, and garnish with raped horseradish and curled parsley.—Mrs. 8. T. cr How TO COOK CORNED BEEP. The flank is a nice piece to corn; though an ugly piece of meat it can be made a nice and delicious dish. Wash the flank clean, roll it up as tight as you can, and tie it with strong cord in three places; then sew it up in a coarse towel and put it on and boil from five to six hours, according to size; take it out of the pot, but do not undo it, put it on a dish or pan and put a weight on it; let it stand until next day, then remove the cloth and strings; trim it, and you have a nice dish.—Mrs. P. W. SMOKED BEEF. To a piece of beef weighing about twelve or fourteen pounds, you rub in the following: 1 pint salt. 1 cup brown sugar. 1 cup molasses. •J- teaspoonful pounded saltpetre. this well on the beef and turn it several times. At the snd of ten days drain it, rub bran on it, hang it up and smoke for several days.—Mrs. H. T. To CURE BEEF FOR DRYING. •This recipe keeps the meat moist, so that it has none of that 1 ghness dried beef mostly has when a little old. To every 'ttty-eight or thirty pounds, allow one tablespoonful saltpetre, quart fine salt, mixed with molasses until the color is about °t light brown sugar; rub the pieces of meat with the mixJ% and when done, let all stick to it that will. Pack in a keg i-barrel, that the pickle may cover the meat, and let it m for ty-eight hours ; at the end of that time, enough pickle ° e formed to cover it. Take it out and hans in a suitable 160 TO CUEE BEEF HAM—STEWED LOIN OF VEAL. place for drying. Allow all the mixture to adhere to the meat that will.—Mrs. A. M. D. To CUKE BEEF HAM. Divide the ham into three parts; rub on half-pint molasses • let it remain ,in this molasses a day and two nights, turning it over occasionally during the time. Rub on then one handful salt and put it back in the vessel with the molasses; turn it over, morning and night for ten days. Hang it up to dry for one week, then smoke a little. It is an excellent plan, after sufficiently smoked, to put each piece of beef in a bag, to protect from insects, and keep hanging till used.—Miss JT. W. To DBY BEEF AND TONGUE. The best pieces are the brisket, the round and rib pieces that are used for roasting. Put about the middle of February in brine. Rub first with salt, and let them lie for a fortnight, then throw them in brine and let them lay there three weeks, take them out and wipe dry: rub them over with bran and hang in a cool place and dark, not letting them touch anything. Should there come a wet season, put them in the sun to dry a little.— Mrs. B. STEWED LOIN OF YEAL. Take part of a loin of veal, the chump end will do. into a large, thick, well-tinned iron saucepan, or into a stew-pan add about two ounces of butter, and shake it over a moderate fii until it begins to brown; flour the veal well over, lay it i saucepan, and when it is of a fine, equal light brown, pour gra< ually in veal broth, gravy or boiling water, to nearly half 1 depth; add a little salt, one or two sliced carrots, a small onxoi or more when the flavor is liked, and one bunch parsleyStew the veal very softly for an hour or rather more, ™ turn it and let it stew for nearly or quite another hour longer, should it not appear perfectly done. A longer ti VEAL CHOPS—KOAST VEAL—TEAL STEAK. 161 # st be allowed when the meat is more than middling size. D"sh the joint; skim all the fat from the gravy and strain it over the meat, or keep the joint hot while it is rapidly reduced to a richer consistency.—Mrs. J. VEAL CHOPS. First* beat until tender, then lay the chops in a pan, pour in just enough boiling water to barely cover them. Cover closely and simmer till tender, sprinkling over after they are nearly done, with a little pepper and salt. Lift from the pan, dry with a clean towel, butter them, then cover with beaten egg, and sift on cracker crumbs. Lay on a baking dish or pan and set in the stove to brown. Garnish and serve.—Mrs. /S. T. ROAST VEAL. Plunge into boiling water, dry with a clean cloth; rub "well with pepper and salt, then with butter. Dredge with flour, and put into a pan with two teacups of boiling water, a slice of bacon or pork, minced onion and parsley, pepper and salt. Set a a hot oven; simmer, baste and brown. Veal is longer cook"ig than lamb. When a light brown, with a pin, stick on buttered paper to prevent dryness. Thicken the gravy with ["own flour, if brown gravy is wanted, but always with mashed •isb. potato if white gravy is desired.—Mrs. 8. T. VEAL STEAK. ea , " t until it is tender, then without washing lay on a 3 ^ii on over coals ; turnover it a tin plate to prevent hardness r yness. Turn the steak, and when well done, with a knife or k press it and turn it in a pan or plate of hot melted After putting in plate of hot butter and letting it as muc h of the butter as possible, lay it on a dish, pepsalt g ^ plentifully, and pour over the melted butter. the oven a few minutes, but not long enough for the 0 fry, which is ruinous to the flavor of steaks, game, 162 TEAL CUTLETS. etc.) When done, sift over grated cracker. Garnish with par ley and serve hot.—Mrs. 8. T. VEAL CUTLET. Cut the veal as if for steak or frying, put lard or butter in the pan, and let it be hot. Beat up an egg on a plate and have flour on another; dip the pieces first in the egg, then in the flout, on both sides, and lay in the pan and fry until done, turning it carefully once. This makes an excellent dish if well prepared. This way is superior to batter.—Mrs. D. Veal Outlet. Cut it in pieces the size of your hand, and lay in salt water some little time. Take out and wipe dry. Put a small piece of lard in the pan and sprinkle the cutlet with a very little flour, pepper, and salt. Fry until nearly done. When \\ begins to brown, pour off" the lard, and pour in a little water, one large spoonful butter, and a little celery-seed. Turn it over frequently.—Mrs. W. Veal Cutlets. Trim smoothly and beat till tender, sprinkle over pepper and salt; then with a spoon spread over an egg beaten t thick, and cover thickly with pounded cracker. Have some hot lard ready in the frying-pan, put the cutlet to fry, with the prepared side down; when of a light ye brown, dress the other side the same way and fry, keeP 1 closely covered. When they are perfectly done (veal she never be rare), place in a hot dish; pour one teacup milk, one small piece of butter, pepper, salt, and minced on and parsley into the pan, stirring constantly. When w up, pour into the dish and garnish with parsley. AW&J browned cracker over such dishes.—Mrs. JS. T. COLD VEAL DKESSED WITH WHITE SAUCE. 163 COLD VEAL DRESSED WITH WHITE SAUCE. Boil one pint milk and thicken it a little with one teaspoon f 1 flour wet with cold water. When well boiled, put ic ery thin slices of veal, and simmer slowly for fifteen minutes. Have the yolk of an egg well beaten up, and add to the meat, also a piece of butter. Let it boil up once, stirring all the time, and serve it on toasted slices of bread. A few slices of bacon, cut thin and fried to a crisp, make a good relish with this dish.—Mrs. G. JP. MINCED VEAL. Cut some slices of cold veal into small bits or dice; take the cold gravy and add to it a half-pint of boiling water, one teaspoonful tomato or walnut catsup, the grated peel of one lemon, pepper and salt. Simmer it with the meat slowly for half an hour; then add i teaspoonful flour made into a thin batter and pour it into the gravy, stirring it rapidly. Boil for ten minutes ; turn a one-half cupful cream, or same quantity of milk with a small 'iece of butter ; let it boil up. Serve on a hot platter garnished with sippets of fried bread.—Mrs. P. VEAL LOAF. 2 pounds chopped veal. £ pound chopped pork. 3 tablespoonfuls powdered cracker. 1 tablespoonful sage. 2 tablespoonfuls butter. 1 teaspoonful black pepper. 1 teaspoonful mace. Salt to taste. 1 egg well beaten and mixed in the ingredients. half h 6 U^ * nt ° a *oa^ o r Pone» an<* bake slowly three and a °urs. This is an excellent dish to use with lettuce, etc, 164 VEAL LOAF—VEAL CAKE. in the spring or early autumn, when game is out of season. It is best to be made the day before using.—Mrs. R. ij. Veal Loaf. Two and a half pounds meat taken from fillet or shoulder, or wherever the meat is free from fat. Take out all the little white, fibrous or sinewy particles, and chop very finely, almost to a paste. Mix in rolled cracker crumbs with one egg to hold it together, a little butter, red and black pepper, and salt to taste. Form into a small loaf; dredge with the cracker crumbs, and put several little pieces of butter over the outside. Set this loaf uncooked, with about one quart water or some broth, in a pan; put it in the oven and baste constantly for two hours, and when taken out to cool, pour any remaining liquid over the loaf. It ought to cut in slices and be quite compact—no caverns in the inside of the loaf.—Mrs. G. P. VEAL CAKE. Take one and a half pounds veal, and half a pound of bacon, stew together with very little water, a little salt and pepper, thyme and parsley. When the veal is tender, cut into small square pieces, as also the bacon. Boil four eggs hard and slice them up, and chop some « parsley fine. Take a mould or small bowl, lay the slices of egg in a ^m( of pattern prettily at the bottom of it. Sprinkle the parsley between the slices. Add veal, bacon, and more egg alternate! pepper and salt to taste, and a little grated lemon-peel, also so more parsley, and so on until the bowl is nearly full. Fill1 with the gravy the veal was boiled in, which ought to be 1 rich. Let it stand until quite cold, then turn out on aflatdi The slices cut firmer and more solid when the cake is made ^ day beforehand, which it is best to do if the weather per015 —Mrs. B. P. SWEETBREADS—CALF'S LIVEK BROILED. 165 SWEETBREADS. Three good throat sweetbreads will make a dish. Blanch. them well and lay in cold water, then take out and dry well. Add egg, bread crumbs, and herbs. Put on a dish and brown in an oven. Eat with mushroom or tomato sauce.—Mrs. E. Sweetbreads. Soak, and put in boiling water for ten minutes. Stew in cold water to blanch them. They may be cut in slices or in dice and put in fricassee or meats, or ragouts, or used as a separate dish.—Mrs. W. Sweetbreads. Lay them in salt and water, after washing; parboil until done; drain, dry, and split in half. Rub with butter, pepper and salt. Dip in one egg beaten stiff. Sift over pounded cracker. Butter a baking-dish, lay them in, and set in a hot oven to brown, or fry until a light brown.—Mrs. 8. T. CALVES' FEET DRESSED AS TERRAPINS. Boil eight feet until the meat leaves the bones, then remove eTa - Put them in a pan with one-half pint of the rich gravy rich they are boiled, and add two large spoonfuls butter, b the yolks of three hard-boiled eggs with a small teaonful mustard, a very little cayenne, and salt to the taste. ^en well mixed with the egg, stir all together into the feet av y. Let it simmer ten minutes, and just before dishing 3 "wineglasses of good cooking wine and simmer again >etore ^ving.~Mrs. M. K L. W. CALF'S LIVER BROILED. the liver in thin slices, wash it and let it stand in salt half an hour to draw out the blood. Parboil in Water 1 6 6 TO FEY CALF'S LIYEE—SIMPLE WAY OF COOKING LITER fresh salt and water, and broil, basting frequently in butt Lay on a hot dish with a lump of butter.—Mrs. A. M. D. To FRY CALF'S LIVER. Cut in thin slices. Season with pepper and salt, sweet herbs and parsley. Dredge with flour and fry brown with lard. Have it thoroughly done, but it must not be hard ; keep covered while frying.—Mrs. M. CALF'S LIVER FRIED. A calf's liver, as white as can be procured, flour, one bunch savory herbs, including parsley, j uice of a lemon; pepper and salt to taste, a little water. Cut the liver into slices of a good and equal shape. Dip them in flour and fry brown. Place on a hot dish and keep before the fire while you prepare the gravy. Mince the herbs fine and put into the frying-pan with a little more butter; add the other ingredients with one teaspoonful flour. Simmer gently until the herbs are done, and pour over the liver.—Mrs. A. M. D. BEWITCHED LIVER. 3 pounds calf s liver, chopped fine. \ pound salt pork. 1 cup grated bread crumbs. 2 eggs well beaten. 2 teaspoonfuls salt. 2 teaspoonfuls black pepper. \ teaspoonful red pepper. Mix all well together, and put into a tin mould ; set it w pot of cold water and let it boil two hours. Then set the m in a cool oven to dry off a little; when thoroughly cold t| out.—Mrs. J. H. SIMPLE WAY OF COOKING LIVER. Wash calf's liver and heart thoroughly; chop them CALF'S BKAINS—VEAL DAITBE. 16? ssible after they have been boiled till very tender ; then add per and salt, and one tablespoonful flour, straining into it a little of the water.— Mrs. J. P. H. CALF'S BRAINS. Beat up the brains with a little lemon-peel cut fine, a little nutmeg grated, a little mace beaten, thyme and parsley Shred fine the yolk of an egg, and dredge with flour. Fry in little flat cakes and lay on top of the baked head. If for soup, mix in one-half the brains with the soup while the soup is boiling, and make the other in cakes and lay together with forcemeat balls in the soup.—Mrs. II. CALF'S HEAD. Split the head, take out the brains, boil till it will fall to pieces. Cut it up fine and season with pepper, salt and nutmeg to the taste; add one-quarter pound of butter, wineglassful wine, and the brains, which are not to be boiled with the head. Put in a dish and bake with or without pasto.—Mrs. J.D. BAKED CALF'S HEAD. •t>oil until tender, then cut into pieces and put into a deep ll sh with pepper, salt, a few cloves, mace, a little thyme. A. spoonful butter with flour, well mixed through the meat, 1 iayer of bread crumbs on top. Then add a wineglass of wine ld fill up the dish with the water the head was boiled in, and "e ^ee-quarters of an hour. Garnish with forcemeat balls r mgs of hard-boiled eggs, just before sending to the table. VEAL DAUBE. n ter the head of a calf is skinned and the feet prepared by § off the hoofs, scraping, etc., throw them into cold water wenty-fom- hours. Put them in a boiler of cold water, and 168 MUTTON AND LAMB. simmer until the flesh leaves the bones and there is but littl water left. Throw in salt, pepper, minced onion, parsley, and thyme. take the meat and bones out. Beat up two eggs until light add two tablespoonfuls cold water, then the liquor from the boiler. Stir all together, boil up and strain on the meat from the head, which must first be cut up or picked fine and chopped with six hard-boiled eggs, and seasoned to the taste with the juice of one lemon and wineglass of jelly. This is set aside in a mould or bowl and eaten cold with garnish of scraped horseradish and parsley. The calves' feet make another good dish by drying first, then dipping in batter made of an egg, one spoonful of flour, one small teacupful milk, with a little salt, and frying.—Mrs. S. T. MUTTON AND LAMB. When the weather will admit of it, mutton is better for being kept a few* days before cooking. The saddle, which is considered the finest piece, consists of the back or loin and upper part of the hind legs. In getting this nice roast, however, you spoil the hind quarter, as the saddle takes some of the nicest parts of this and leaves it too dry to cook by itself. The hind quarter and loin together make a very nice dish-—the latter being fat and juicy. The fore quarter is sometimes cut by taking off the shoulder and taking the rib-piece, making a piece called the brisket oi breast, and many persons esteem this the choicest part of tJ mutton. The ribs cut next to the back are used for mutton. chops. When you have a large supply of mutton on hand, it is w e to put the hind quarters in brine, as you can thus corn them TO EOAST MUTTON—BOAST LEG OF MUTTON. 169 • ely as beef. As mutton spoils easily, this plan is very advisable. Whilst boiled mutton is very nice, lamb is spoiled by this mode of cooking. If lamb is to be roasted, it should be covered with the caul, as the fat, dripping from this, will preserve the moisture of the meat. In carving the fore quarter of lamb, first take off the shoulder and then cut the ribs in strips. Lamb is seldom cut except in quarters, and when nicely cooked there is nothing better. It should be four months old before being eaten. The season for lamb is from May to August, whilst that for mutton is from August to Christmas. To EOAST MUTTON. The hind quarter is the nicest part of the mutton to roast, and requires longer to cook than lamb. Put it in a pot of boiling water and let it simmer one hour. Lift it into a baking-pan, rub with salt and pepper (too much salt makes the meat tough). Rub over it a little lard and then dredge with flour : skim off the top of the water and pour over it. Set it in a hot oven, basting frequently to prevent it from being hard and dry ; roast Jl thoroughly done. This is nice to set aside for a cold dish, garnished with horseradish and eaten with currant ielly.—Mrs. P.W. ROAST LEG OF MUTTON. Choose young and tender mutton. Take off the shank—wash We U; let it lie fifteen or twenty minutes in salt water to e the blood out. Rub with little salt and pepper well. a on a y grate, which will go nicely in a baking-pan, over one boiling water; break the bones of the shank in the water, n m § ore pepper and salt. Set it in a very hot oven, and te frequently to prevent it from being hard and dry. When ls of a light brown, cover with sheets of buttered paper. Ce it on a dish; add minced parsley to the gravy, which lOu ld be brown. Cover the roast with grated brown cracker 170 KOAST SADDLE OF MUTTON BROILED MUTTON. and garnish at intervals with chopped parsley; pour the gravv in the dish, not over it. Mutton should always be perfectly done.—Mrs. S. T. ROAST SADDLE OF MUTTON. Trim the joint carefully, roast it at a brisk, clear fire; baste frequently, and when done dredge it plentifully with salt, and serve with the gravy well freed from fat. To BOIL A LEG OF MUTTON. Make a paste of flour quite plain, mixed stiff with water, roll out as for a meat pudding; break and turn in the shank bone; then cover the leg of mutton carefully with the paste; tie up tight in a well-floured cloth. Have ready sufficient boiling water, place in the joint, allow ten minutes for checking the boiling, and twenty minutes for each pound of meat. Carefully remove the paste, which can be done by one cut longitudinally and one cut across. Strain the gravy and serve as usual. BOILED LEG OF MUTTON. Dip a cloth in hot water, tie up the mutton and put in boiling water. Boil slowly for two hours, or longer, if not kept constantly boiling.—Mrs. JR. BROILED MUTTON. After a leg of mutton has been washed and wiped dry, pla^e in a cloth that has been dipped in boiling water. Roll it up, p in and tie securely ; put in a pot of boiling water. Let it simm soveral hours, removing the scum thafc rises when it first beginto boil. If a small leg of mutton, it will require a shorter tun to cook than a large one. Just before it is done, add enough sa to season it properly, half an onion, and one heaping teaspoon of black pepper. When this has properly seasoned the meat, a from the fire, unwrap and drain. Serve with drawn o adding capers or nasturtium seed, or if you have neither? TO COOK A SADDLE OF MUTTON—TO CORN MUTTON. 171 hopped sour pickle instead. Mutton should always be served with caper sauce, if possible.—Mrs. 8, T. To COOK A SADDLE OF MUTTON. Meats are all better for being kept a day or two before cooking, particularly mutton. If the mutton be tender, do not boil it, but put it in a pan of water, set it on the stove, and cook slowly, basting constantly with the gravy or water in the pan: with pepper and salt to taste. Just before it is done, put some scraped horseradish over it, and garnish the dish with the same; add a little ground mustard and grated bread or cracker; pour the gravy over it, and grate bread over, and set aside to cool. This is for cold mutton. All meats are better for roasting before a fire than in a stove.—Mrs. JP. W. SADDLE OF MUTTON. This should be covered with paper, and carefully roasted or baked. Season with a little pepper and salt; garnish with horseradish. ICED SADDLE OF MUTTON. Reserve the drippings from, the meat when it is roasting. After the saddle is nicely cooked, let it get cold. Then take the white part of the gravy and melt it to the consistency of ream. Pour this over the saddle until it is covered with a -e coat; if it appears rough, warm an iron spoon and pass Ver it until it is smooth. Place it on a dish, and dress the ish. all round with vegetable flowers and curled parsley, using l e ar P sley to ornament the saddle also.—Mrs. Judge S. To COEN MUTTON. lutton being less apt to keep than other meat, it is well, ' n you save an over-supply, to corn it exactly as you would c °m beef. _ . m 8 8 K s 172 SHOULDEK OF MUTTON CORNED—MUTTON CHOP. SHOULDER OF MUTTON CORNED. Take a small shoulder of mutton, rub it with 2 ounces salt. 2 ounces sugar. \ ounce saltpetre. After twenty-four hours, rub it again with the pickle; next day boil this in paste like the leg of mutton. Serve smothered in onion sauce. MUTTON CHOP. Get from your butcher nicely shaped mutton chops, not too long. Put them into a pan with pepper and salt, and barely enough water to cover them. Cover close and simmer till done; drain, wipe dry; pepper, salt and butter them; with a spoon, cover with an egg beaten stiff. Sift over pounded crackers. Put in a pan and set in an oven to brown.—Mrs. S. T. MUTTON CHOPS DRESSED WITH TOMATOES. Place in a pan tomatoes peeled and chopped; season with butter, pepper, sugar, and salt. Take from your gridiron some nicely broiled mutton chops; put into a pan, cover close, and simmer for fifteen minutes. Lay the chops on a hot dish, put on a little butter, pepper and salt. With a spoon, cover each chop with tomatoes. Sift over pounded cracker and serve.—Mrs. 8. T. MUTTON CHOP. Cut the steaks; pepper and salt them. Broil them lightly on both sides; take them off the gridiron, lay them on a spider. Slice up one large onion and stew until it becomes tender; p a layer between each chop and stew until they become tendei Take out the steaks, cover them closely or tilt the gravy to tx side of the vessel, till it is brown; stir in a lump of butter. Mrs. A. P. MUTTON CHOP—MUTTON STEW. 173 Mutton Chop. Mushroom catsup is a nice flavoring. Put pepper and salt on the chops and lay them in melted butter; when they have imbibed sufficient, take out and cover with grated bread crumbs and broil.—Mrs. B. BKOILED MUTTON CHOPS. Beat the mutton chops till tender; then trim, making them of uniform size and shape ; pour on them boiling water. Let them remain in it a minute, dry them and rub with pepper, salt, and fresh butter. Lay on a gridiron over hot coals, always remembering to cover them while broiling. Turn them, and as soon as nicely browned place in a hot dish, pepper again, pour over them melted butter, and serve.—Mrs. S. T. MUTTON STEW. Cut slices of rare mutton and put on to stew in a little water; when nearly done put in— 1 teacup of sweet pickle vinegar. 3 large spoonfuls jelly. A little salt. 1 teaspoonful mustard. •^ teacup of walnut catsup. Butter size of an egg. Stew slowly a short time.—Mrs. F D. Mutton Stew. Slice cold mutton or lamb, lay it in a baking dish; put in— 1 teaspoonful black pepper. 1 teaspoonful red pepper. 1 teaspoonful celery-seed, pounded. father more than 1 teaspoonful each of pounded cloves, ci ai non and mace. teacup of yellow pickle vinegar. 1 glassful wine. I Tdt\ nu I* 1 -i 174 GRILLED SLICES OF MUTTON—TO EOAST LAMB. Slice up a little yellow pickled cucumber, sugar to taste, onequarter pound butter, one roll of light bread broken in small pieces or cut in little slices, and toasted before used. In preparing this dish put a layer of the meat and seasonings alternately. The peppers, celery-seed, cloves, cinnamon, and mace must all be pounded fine.—Mrs. G. GRILLED SLICES OF MUTTON. Cut some rather thick slices of underdone cold mutton, score them well and rub in plentifully some common mustard, salt, and cayenne pepper; then broil them over a clear fire, and serve with onion sauce. SHEEP'S TONGUES. Boil them till the skin can be taken off; split them, and put them into a stew-pan, with some gravy, parsley, mushrooms, and one minced shallot, and some butter, some pepper, and salt. Stew till tender, and strain the gravy over them; or they may be glazed and served with the gravy under them. Sheep a tongues may also be skinned, larded, braised, and glazed; and served with onion sauce. To ROAST LAMB. The hind quarter is the nicest piece for roasting. Drop it m a pot of boiling water; boil half an hour, put it. in a pan, dredge it with lard, pepper, flour, a little salt; skim the top of t. water in which it is boiled, and pour over i t ; as soon as tl gravy amimulates in the pan keep it basted frequently to pre vent it from being hard and dry. Lamb should be cooked don1 to be good.—Mrs. P. W. To GRILL A SHOULDER OF LAMB. Half boil it, score and cover it with egg, crumbs, and parsw seasoned as for cutlets Broil it over a very clear, slow fire, LAMB'S HEAD FRICASSEE—LAMB'S HEAD. 175 t it in a Dutch oven to brown it; serve with any sauce that • liked. A breast of lamb is often grilled in the same way. LAMB'S HEAD TO FRICASSEE. Parboil the head and haslet (the liver excepted) ; cut the meat in slices from the head; slice the heart, tongue, etc., and fricassee as for chicken. Have the liver fried in slices with the sweetbreads and slices of bacon and bunches of parsley. Pour the fricassee into the dish, and garnish with the fried pieces.— Mrs. R. LAMB'S HEAD. Boil the head and liver, but so as not to let the liver be too much done. Take up the head, split it through the bone, which must remain with the meat on. Cut the meat across and across with a knife, grate some nutmeg on it and lay it on a dish before a good fire; then throw over it some grated bread crumbs, some sweet herbs, some allspice, a little lemon peel chopped fine, a very little pepper and salt. Baste it with butter, and dredge a little flour over it. Just as it is done, take one-half the liver, the lights, the meat, the tongue; chop them small with six or eight spoonfuls water or gravy. First shake some flour over the meat and stew it together; then put in the gravy or water, a good piece of . butter rolled in a little flour, pepper and salt, and what runs Om the head in the dish. Simmer all together a few minutes, l nd add half a spoonful of vinegar ; pour it on the head. Lay le ea " d on the centre of the mince-meat; have ready the other °f liver, cut in pieces and fried quickly with slices of bacon * em °n; lay these around the dish and serve.—Mrs. T. CORATIONS AND GAKNISHES FOR COLD MEATS AND SALADS. e c tay before giving a dinner or evening entertainment, her up medium and small sized pure white and yellow turJ P^5 carrots, red and pink beets, the different colored radishes. ° m ^ese the most beautiful flowers can be cut: camellias, 176 POULTRY. roses, dahlias, tulips, tuberoses, etc. ISTo explicit directions can be given except, first, smoothly to pare each vegetable, taking care not to keep them too near the fire, which will cause them to wilt and lose the waxy freshness which makes them so beautiful. Each flower may be laid on a cluster of greeu leaves or curled parsley, and over the cold meats, and around the edge of the dish. The cutting of these flowers makes a charming and interesting pastime for the young members of the family, in the evening before.—Mrs. C. G-. POULTRY. In summer, kill and dress the poultry the day beforehand, except chicken for frying, which is not good unless killed the same day it is eaten. The best way to kill a fowl is to tie it by its legs, hang if up, and then cut off its neck. In this way, it dies more quickly, suffers less, and bleeds more freely. I t is best to pick fowls dry; though, if you are pressed for time, you may facilitate the picking of chickens, as well as ot partridges and other small birds, by putting them first ii water, hot, but not boiling. Then take off the feathers carefully so as not to break the skin. Never scald a turkey, duck goose, however, before picking. To draw the crop, split the skin of all poultry on the back the neck. Pull the neck upward and the skin downward, an the crop can be easily pulled out. Then cut off the neck 1 to the bodv, leaving the skin to skewer at the back of the i after the dressing has been put in. Make an incision u n the rump lengthwise, sufficient to allow the entrails to be e< removed. Be careful not to break the gall, and to preserve POULTRY. 177 • • whole. Cut open the gizzard, take out the inner skin, d wash both carefully. Wash the bird inside several times, , last time with salt and water. Some persons object to i-ncr water inside or outside, but I consider it more cleanly to rash the bird first and then wipe it dry with a clean towel. It should then be hung with the neck downwards till ready to cook. The head, neck, and feet, after being nicely washed and the bones in them broken, should be stewed in the gravy, as they make it much richer. It is said that throwing chickens into cold water immediatel}* after they have finished bleeding, and allowing them to remain there ten or fifteen minutes, will make them deliciously tender, which can be accounted for scientifically. Frozen fowls or game should be thawed gradually, by being laid in cold water. If cooked without being thawed, it will require double time, and they will not be tender nor high-flavored. The tests by which you may tell the age of a turkey are these. An old turkey has rough and red legs, and if a gobbler, long spurs, while young turkeys have black legs, and if gobblers, small spurs. The fatter they are and the broader their breasts, ie better. When dressed, the skin should be a yellowish white, and, if tender, you may easily rip it with a pin. If, hen you bend back the wings, the sinews give and crack, 'tos is another test of the turkey being young, and the same * will apply to other fowls. The bill and feet of an old se are red and hairy. A young goose has pen feathers and ts flesh is whiter than that of an old one. Tf young, the lower part of a hen's legs and feet are soft and >oth, while a young cock has small spurs. When dressed, *fleshshould be white and the fat a pale yellow. Turn the g back, and if the sinews snap it is a sign the chicken is young. Iew words on the subject of carving may not be out of ' e We. A sharp knife, with a thin and well tempered 8* 178 KOAST TUBKBY. blade is essential to good carving. In carving a turkey cut fl first the wing nearest to you, then the leg and second joint then slice the breast till a rounded, ivory-shaped piece appear Insert the knife between that and the bone, and separate them This part is the nicest bit of the breast. Next comes the merry-thought. After this, turn over the bird a little, and just below the breast you will find the oyster, which you will separate as you did the inner breast. The side bone lies beside the rump, and the desired morsel can be taken out without separating the whole bone. Proceed with the other side in the same way. The fork need not be removed during the whole process. Chicken and partridges are carved in the same way. ROAST TURKEY. Wash nicely in and out. Plunge into boiling water ten minutes. Have ready a dressing of Bread crumbs. Hard boiled eggs, chopped fine. 1 tablespoonful butter. Minced parsley, thyme and celery. After rubbing the cavity well with salt and pepper and putting in a slice of pork or bacon, fill with the above dressing. Do the same also to the crop, so as to make the turkey lool plump. Rub the turkey well with butter and sprinkle salt ai pepper over it. Dredge with flour. Lay in the pan with, i slice of pork or bacon and a pint of boiling water. Lay I liver and gizzard in the pan with it. Put in a hot oven, ut ing and turning frequently till every part is a beautiful brov When the meat is amber color, pin a buttered sheet of wriw paper over it to keep it from becoming hard and dry. three or four hours. Season the gravy with minced parsley a celery and serve with cranberry sauoe.—Mrs. S. T. Roast Turkey. Wash the turkey thoroughly inside and out, having reID ROAST TURKEY—BOAST TURKEY, WITH TRUFFLES. 179 h insides. Make a dressing of bread soaked in cold water, irained and mashed fine, a small piece of melted butter or colt pork chopped, pepper and salt, sweet herbs, a hard boiled chopped fine. Any kind of cooked meat is good, minced fine and added to the dressing. The body and crop must be filled with the dressing and sewed up. The giblets ought to be boiled tender, if they are to be used. Use the water in which they are boiled, for gravy, adding a little of the turkey drippings, seasoning with pepper, salt, and sweet herbs, and thickening with a little flour and water, mixed smoothly. Place where it will boil. When the fowl is put on to roast, put a little water into the dripping-pan. At first it should be roasted slowly and basted frequently. Tie up the wings and legs before roasting, .and rub on a little butter and salt. Serve with drawn butter.—Mrs. W. Hoast Turkey. rPut ihe gizzard, heart and liver in cold water and boil till tender. When done, chop fine and add stale bread, grated, salt Mid pepper, sweet herbs, if liked, two eggs well beaten. Fill the turkey with this dressing, sew the openings, drawing ie skin tightly together. Put a little butter over the turkey id lay it upon the grate of your meat-pan. Cover the bottom « the pan well with boiling water. In half an hour, baste the "key by pouring over it the gravy that has begun to form in ie pan. Repeat this basting every fifteen minutes. In an*~-» ^n of average temperature, a twelve-pound turkey will re- ) oi re at least three hours' cooking.— Mrs. A. D. . ^ S ROAST TURKEY, WITH TRUFFLES. uffles must be peeled, chopped and pounded in a mortar ; an d a half pound will do for one turkey. Rasp the same Ull fc of fat bacon and mix with the truflies and stuff the tw 6^ W l ^ **' ^ i s dressing is usually placed in the turkey a ys beforehand, to impart its flavor to the fowl. Lay 180 BOILED TURKEY—TO STEAM A TURKEY. thin slices of fat bacon over the breast of the turkey cove 'i with half a sheet of white paper, and roast two hours. Che t nuts dressed in the same way as truffles are found an excellent substitute.—Mrs. 8. G. BOILED TURKEY. Wash well with cold water, then put on in milk-warm water either tied in a coarse cloth dredged with flour or with a halfpound of rice in the water. Keep well under water, and boil slowly three hours, adding salt just before it is done. When perfectly done and tender, take out of the pot, sprinkle in the cavity a little pepper and salt, and fill with oysters stewed just enough to plump them, and season, with butter, pepper, salt and vinegar. Place in a dish and set in a steamer to keep hot. Strain the liquor in which the oysters were scalded, add drawn butter, chopped celery, parsley and thyme; pour over the turkey, and serve. If not convenient to use oysters, use egg and butter sauce. Garnish with sliced lemons.—Mrs. 8. T. Soiled. Turkey. Prepare the turkey as for roasting. Tie it in a cloth or boil rice in the pot with it, if you wish it to look white. It is IK proved by boiling a pound or two of salt pork with it. If sonl is made of the liquor, let it stand till next day and skim tl fat. Season after heating.—Mrs. W. To STEAM A TURKEY. Bub butter, pepper and salt inside the turkey after it ha been well washed, fill with oysters, sew up, lay in a dish and' in a steamer placed over boiling water. Cover closely a • the steam from two hours to two and a half. Take up, strain gravy which will be found in the dish. Have an oyster sau ready, prepared like stewed oysters, and pour into it this g ia thickened with a little butter and flour. Let it come to a be and whiten with a little boiled cream. Pour this over TURKEY HASH—BONED TTJEKET. 181 teamed turkey and send to the table hot. Garnish with sliced lemons.—Mrs. S. T. ^ TURKEY HASH. Cut up the meat very fine. Stew the bones in a little water, then stir into this water the meat, adding a large tablespoonfu] butter, a cup of cream, salt and pepper, a little chopped parsley, thyme or celery (or else a very few celery-seeds). Stew all tog-ether.—Mrs. JR. : DEVILLED TURKEY. Place the legs and wings (jointed) on a gridiron. Broil slowly. Have ready a sauce made of-— 1 tablespoonful pepper vinegar. 1 tablespoonful made mustard. 1 tablespoonful celery sauce. 1 tablespoonful acid fruit jelly. A. little salt and pepper. Lay the broiled turkey on a hot dish. Pour the dressing and sift pounded cracker over it.—Mrs. S. T. POTATO STUFFING FOR TURKEYS AND OTHER FOWLS. Mash smoothly six good-sized boiled Irish potatoes. Chop a mall onion very fine and fry a light brown, in a frying-pan, w ith a dessertspoonful lard. Then add the potatoes with salt ld pepper, and a lump of butter as large as a walnut. To this lc l one well beaten egg, stirring till perfectly dry. If for geese r ducks, add a little sifted sage and a small quantity of red BONED TURKEY. e turkey must be full grown, moderately fat, and picked Do not remove the entrails. entrails. Cut Cut off off the the neck neck about about onee emove the a from the body. Take off the wings above the second joint °ut cff the legs as usual. With a sharp pointed knife, the skin from the end of the neck to the rump. Eun the ! between the bones and flesh on one side, till you come to 182 BONED TtJEKEY. where the wing and leg join the body. Twist the wins • raise it, cracking the joint. Separate it from the body T] proceed with the leg in the same way, on the same side R. the knife between the bones and flesh till you reach the breasi bone. Repeat this on the other side. Take out the craw Carefully run a sharp knife under the rump, detaching it from the bone without cutting the skin, as it must come off with the flesh. Hold the turkey by the neck and pull the skin carefully down, until the upper part of the breast bone is uncovered. Cut the flesh from the bone on both sides, till the flhd of the bone is nearly reached. The turkey must now be laid on the back and held by the neck, the front of the turkey being toward you. Take hold of the skin of the neck with the left hand, pulling downwards with a knife in the right hand, separate the skin from the end of the bone. The whole of the turkey is now detached from the carcass. Lay it on a table with the skin down. Pull the bones from the wings and legs, first running the knife around so as to leave the flesh. Pull out all the tendons of the legs. Push them and the wings inside. Cut off the ring under the rump. All this must be done slowly anc carefully. Have ready a half-dozen slices of salt pork, and salad made of shoat, veal or lamb, chopped and seasoned, as turkey salad, with celery, etc. Mix with this salad three four large Irish potatoes, boiled and mashed, with a spoonful c butter. Now lay the turkey on the table, inside up and t neck from you; pepper and salt it; lay three or four slice pork on it, then a layer of the salad; pork again and s alternately until filled; draw the two sides together and it up, giving it as near as possible its proper shape. Sew 1 carefully in a cloth, place in a kettle of the proper j cover with boiling water, adding the broken bones, three pou fresh lean beef, parsley, thyme, onions and two dozen black peppercorns, with salt to the taste. Simmer three ' then take it from the water and remove the towel. ^ a i e remove all discolorations and settlings of the water n" MEAT JELLY FOE BONED TURKEY. 188 turkey. Scald a clean cloth, wrap it up again ; pla ;e it on its* b ck put a dish over it with a weight on it and set it in a cool lace till next day. Unwrap and remove the twine with which it was sewed. Glaze it with a little meat jelly; just before the jelly congeals sift over a little cracker browned and pounded; decorate with meat jelly and serve. Directions for preparing meat jelly follow.—Mrs. 8. T. MEAT JELLY FOR BONED TURKEY. ^As soon as the water in which the turkey was boiled is cold, take off all the fat and strain it, put it in a porcelain-lined kettle; two ounces gelatine, three eggs, with shells, a wineglass of sherry, port or madeira wine; stir well. Add one quart of the strained liquor; beat rapidly with an egg-beater, put it on the fire and stir until it boils. Simmer ten or fifteen minutes. Sprinkle in a pinch of turmeric and strain just as any other jelly. When congealed break it up and place around the turkey. Gut some in thick slices and in fanciful shapes with paste cutters. Place some of these lozenges over the turkey and border the edges of the dish with them.—Mr8. CHICKENS. •these, whether for boiling or roasting, should have a dress*g prepared as for turkeys. Six spoonfuls of rice boiled with he chickens will cause them to look white. If the water is cold » they are put in, they will be less liable to break. They e improved by boiling a little salt pork with them. If not hus b o i H they will need salt. lor foiling, chickens should be split, the inwards taken out, ^ the chickens then washed. Broil very slowly till done, -ittg the bony side down ; then turn it and brown the other • # orty minutes is the medium time for broiling a chicken. r roa st hicken, boil the gizzard and liver by themselves, , g th the water for gravy.—Mrs. Col. W. 184 KOAST CHICKEN TO STEAM CHICKEN. ROAST CHICKEN. Chicken should never be cooked the same day it is killed. Wash well with cold water, then pour boiling water over it and into the cavity. Rub the latter with salt and pepper, and fill with a dressing made of bread soaked in water and squeezed out, a tablespoonful butter, a little salt, pepper and parsley. Rub the chicken well with butter. Sprinkle pepper and salt over it and dredge with flour. Lay it into a pan with a slice of pork or bacon and a pint of water. Let it simmer slowly two hours, basting and dredging frequently. Turn the chicken so each part may be equally browned. Add chopped thyme and parsley to the gravy. Some persons think ground ginger a more delicate flavoring for the dressing than pepper.—Mrs. S. T. To BOIL CHICKEN. Never boil the same day the chicken is killed. Soak them overnight in weak salt and water. Place in a kettle of water, with a handful of rice and a little milk to make the chicken white. Simmer slowly two or three hours, removing the scum, that rises when the chicken first begins to boil. Keep under the water, with an inverted deep plate. Just before taking off the fire, add salt to the taste. Lay on a hot dish near the fire. Skim off the fat from the top of the liquor, strain it and add. chopped celery, parsley and thyme, drawn butter, a little pepper and salt, or, if preferred, six hard-boiled eggs chopped fine.—• Mrs. & T. To STEAM CHICKEN. Soak two hours, in salt and water, a fat young pullet. PralQ d,nd dry. Rub in the cavity a little salt and pepper and a large lump of butter. Fill with large, plump oysters, seasoned w1* pepper and salt, and sew up. Lay the chicken on a dish or p ar and set it inside a steamer, which close and keep over boili^o water four hours. When thoroughly done, lay on a dish a SMOTHERED CHICKEN—STEWED CHICKEN. 185 over it drawn butter or celery sauce. Garnish with curled parsley, and serve.-Mrs. & T. SMOTHERED CHICKEN. Kill the day before it is smothered. Split open the back, aa if to broil. When ready to cook, wipe dry with a clean towel, rub well with butter and sprinkle with pepper and salt. Put in a pan with a slice of bacon or pork and a pint of water. Simmer an hour or more, basting frequently. When thoroughly done, place on a hot dish. Stir into the gravy remaining on the fire a beaten egg, mixing it carefully. Pour this into the dish, but not on the chicken. Sift over it cracker, first browned and then pounded. Garnish with parsley, and serve.—Mrs. 8. T. STEWED CHICKEN. Cut up the chicken as if to fry, adding the prepared head and feet. Soak in weak salt and water. If for dinner, do this immediately after breakfast. An hour and a half before dinner, put in a saucepan, covering well with water. Let it simmer slowly for one hour. Take t out with a fork and lay in a bowl. Add a teacup milk and half a teaspoonful black pepper to the liquor. Let it boil up d strain on the chicken. Rinse the saucepan and return all the fire. Beat one egg with a tablespoonful of flour and one railk until quite smooth. Mince some parsley, thyme, and a Fe ry little onion, and stir all into the saucepan. Then put in tablespoonful of butter. Stir around and pour into a dish p Hch small pieces of toast have been neatly arranged. Gar^ h with curled parsley.— Mrs. 8. T. /Stewed Chicken. 0n+ LTi U P and lay in salt and water. Put them in water ° gh to cover them, with some slices of middling. Let them till nearly done. Then put in the dumplings, made like Lu 1 8 6 FRIED CHICKEN TO DRESS CHICKENS WITH TOMATOES biscuit but rolled thin, and let them boil till done. Roll piece of butter in flour, with pepper, salt, chopped parsley and celery, or a little celery-seed. When the gravy is thick enough pour in a teacup of cream or milk, and let it boil up once Take off the fire and serve hot.—Mrs. Col. W. FRIED CHICKEN. This dish is best when the chicken is killed the same day it is fried. Cut off the wings and legs, cut the breast in two, and also the back. Wash well and throw in weak salt and water, to extract the blood. Let it remain for half an hour or more. Take from the water, drain and dry with a clean towel, half an hour before dinner. Lay on a dish, sprinkle a little salt over it, and sift flour thickly first on one side and then on the other, letting it remain long enough for the flour to stick well. Have ready on the frying-pan some hot lard, in which lay each piece carefully, not forgetting the liver and gizzard. Cover closely and fry till a fine amber color. Then turn over each piece and cover well again, taking care to have the chicken well done, yet not scorched. Take the chicken up and lay in a hot dish near the fire. Pour into the gravy a teacup of milk, a teaspoc ful of butter, a saltspoon of salt, and one of pepper. Let boil up and pour into the dish, but not over the chicken, curled parsley round the edge of the dish and serve.—Mrs. S. T. Fried Chicken. Kill the chicken the night before, if you can, and lay on i< or else kill early in the morning. When ready, wipe dry, fl£ it, add pepper and salt, and fry in a little lard. When nes done, pour off the lard, add one-half fceacup water, large spoc ful butter, and some chopped parsley. Brown nicely serve. Meal mush fried is nice with the chicken.— Col W. To DRESS CHICKENS WITH TOMATOES. Fry till a light brown. Then add some tomatoes, ci TO FKICASSEE CHICKEN—CHICKEN PIE. 187 all pieces, with the juice. Strain the tomatoes from the seed, on them with salt, pepper, a little sugar, and let them stew. To FRICASSEE CHICKEN. Wash and joint the chicken; place the pieces in a stew-pau with the skin side down. Sprinkle salt and pepper on each piece. Add three or four slices of pork, stew till tender, take them out and thicken the liquor with flour, and add a piece of butter the size of a hen's egg. Replace the chicken in the pan and let it stew five minutes longer. When it is taken up, soak in the gravy some pieces of toast, put them on plates and lay the chicken on the toast, pouring the gravy over it. To brown the chicken, stew till tender, without the pork; brown the pork, take that up, then put in the chicken and fry a light brown.— Mrs. Col. W. To BROIL CHICKEN. Kill the chicken the day before using, split open in the back, nicely clean, and, if the weather is warm, slightly sprinkle with salt. If for breakfast, half an hour before press between the folds of a clean towel till dry, grease well with fresh butter, sprinkle with pepper and salt and lay on a gridiron, over hot coals, with the inside of the chicken down. Let it cook principally from this side, but turn often till the outside of the sicken is of a bright, yellow brown. When thoroughly done, pour over it melted butter, sprinkle pepper, and sift pounded or grated cracker.—Mrs. 8. T. CHICKEN PIE. ^ut up the chicken and place in a deep oven with one large tonful of lard. Let it brown a little and add one onion, pars,p th thyme, sage and black pepper, to suit the taste. Pour on cupful boiling water, stir well and let it simmer till wel] ed - Just before taking from the fire, rub together : cup cream. 1 spoonful butter. 188 CHICKEN PIE—CHICKEN PUDDING WITH P0TAT0E8 Yolks of 2 hard-boiled eggs. 1 grated nutmeg and other spices to the taste. Stir well and pour in a pan lined with a paste.—Mrs. A. O Chicken Pie. Make into a paste one quart of flour with the weight of four eggs in butter and a large spoonful of lard. Put the paste in a deep dish, lining the bottom and side with chicken interspersed with layers of very thin bacon. Add some large crumbs some pepper, and a quarter-pound butter. Fill the dish with cold water, and yolks of four or six hard-boiled eggs, then dredge with flour and put on the top crust. Let it bake gradually. It will take two hours to bake.—Mrs. Col. W. CHICKEN PUDDING. Cut up the chicken and stew it a little, after which lay the pieces in a buttered dish with a few bits of butter, a little pepper and salt, and a little of the water in which the chicken was stewed. Make a batter of one quart milk, five eggs, a little salt. Pour this batter over the chicken, and bake half an hour.— Mrs. A. B. Chicken Pudding. 10 eggs beaten very light. 1 quart rich milk. \ pound melted butter. Pepper and salt to the taste. Stir in enough flour to make a thin, good batter. Put iou young chickens, nicely prepared and jointed, in a saucepan, w some salt and water and a bundle of thyme or parsley, till nicely done, then take up the chickens and put in batter. Put all in a deep dish and bake. Serve with gravy u % boat.—Mrs. Dr. C. CHICKEN PUDDING WITH POTATOES. Cut up a young chicken as if to fry, and parboil it. -t>01 TO BOAST GOOSE—DEVILLED GOOSE. 189 h Irish potatoes. Beat up three or four eggs, add to the tatoes and thin with milk. Season with butter, pepper and salt stir in the chicken, and bake it. Boiled rice is a good substitute for potatoes.—Mrs. M. W. JJ £—Most of the recipes given for turkey apply to peafowl and most of those given for chicken may be used for guinea fowl.—Mrs. JS. T. To ROAST GOOSE. A goose must never be eaten the same day it is killed. If the weather is cold, it should be kept a week before using. Before cooking let it lie several hours in weak salt and water, to remove the strong taste. Then plunge it in boiling water, for five minutes, if old. Fill the goose with a dressing made of: Mealy Irish potatoes, boiled and mashed fine. A small lump of butter. A little salt or fresh pork chopped fine. A little minced onion. Parsley, thyme, and a pinch of chopped or powdered sage. Grease with sweet lard or butter. Lay in a pan with the Jiblets, neck, etc. Pour in two teacups of boiling water, * in a hot oven, and baste frequently. Turn so that every t may be equally browned. Serve with gravy or onion sauce. ^e above recipe will answer equally as well for duck.— Mr*. 8. T. DEVILLED GOOSE. unge the goose into a pot of boiling water and let it remain W ii tt hh aa ss tt uu ff ff ii nn m made of: M * h0U1 ' FF ii ll 11 W S ade of: a sbed Irish potatoes, a heaping tablespoonful butter, minced >ns sa e > g , parsley and thyme, half a teaspoonful black pepper. ee it in a p a n yjyfa a s ii c e o f fat pork and a pint of broth P UOr 1U W n i c h a n k i n d o f m e a t n a s b e e n *!p y boiled. - two tablespoonfuls pepper vinegar, celery vinegar, made 190 TO PEEPAEE YOUNG DUCKS—SALADS. mustard, and one of acid fruit jelly. Butter the breast of th goose and pour this mixture over it, adding salt and per per to the taste. Place in a hot oven, dredge with flour and baste frequently till done ; when serve with its own gravy. This receipt will answer equally as well for wild goose.—Mrs. S. T. To PREPARE YOUNG DUCKS. Kill and hang to drain. Plunge, one at a time, in boiling water, then immediately in cold water, which makes them easier to pick. Kill some days before using, or if obliged to use them the same day as killed, they are better roasted.—Mrs. R. To STEW DUCKS. Truss the ducks and stuff them with bread, butter, and onion. Flour them and brown them in lard. Have prepared slips of bacon, giblets, onion, water, pepper, salt, and a little clove or mace, if you like. Put in the ducks and let them stew gently but constantly for two hours. Then add the juice of green grapes or of a lemon, or else a little lemon pickle. Flour the ducks each time you turn them, and thicken with butter rolled in flour.—Mrs. Col. W. SALADS. In making salads, be careful to add the vinegar last. oil cannot be obtained, fresh butter, drawn or melted, is excellent substitute and is indeed preferred to oil by some p sons, epicureans to the contrary notwithstanding. -"-^ •>. use good cider vinegar in making salads, as chemical vmega sometimes very unwholesome. Much depends on the rota in which you mix the ingredients for a salad, so I would c OTSTEK SALAD—SALMON AND LOB&TEB SALAD. 191 articular attention to the directions given on this point on the subsequent pages. OYSTER SALAD. £ gallon fresh oysters. The yolks of four hard-boiled eggs. 1 raw egg, well whipped. 2 large spoonfuls salad oil or melted butter. 2 teaspoonfuls salt. 2 teaspoonfuls black pepper. 2 teaspoonfuls made mustard. 1 teacup good vinegar. 2 good sized pickled cucumbers, cut up fine. > Nearly as much celery as oysters, cut up into small dice. Drain the liquor from the oysters and throw them into some hot vinegar on the fire ; let them remain until they are plump, not cooked. Then put them at once into clear cold water; this gives them a nice plump look and they will not then shrink and look small. Drain the water from them and set them away in a cool place, and prepare your dressing. Mash the yolks as fine as you can and rub into it the salt, pepper, and mustard, then rub the oil in, a few drops at a time. When it is all smooth, add the beaten egg, and then the vinegar, a spoonful at a tune. Set aside. Mix oysters, celery, and pickle, tossing up w ell with a silver fork. Sprinkle in salt to your taste. Then Pour dressing over all.—Mrs. E. P. G. SALMON AND LOBSTER SALAD. **• the salmon salad is made of the fish preserved in cans, f ^ from the oil and mince the meat fine. Cut up one thlrd as much lettuce or celery. or one box of salmon, boil four eggs hard; lay them in cold 1 er a few minutes, shell and separate the whites from the ks 5 lay the whites aside. Mash the yolks smooth with two '^spoonfuls sweet olive oil or one teacup sweet rich milk or r lu 192 LOBSTER SALAD—TERRAPIN SALAD. cream. The oil makes the smoothest and best paste. Dissol in one teacup vinegar^ ~—•—« ^Jfcablespoonful sugar. 1 teaspoonful salt. 2 or more teaspoonfuls fine mustard. Pepper to the taste. Mix this with the paste and toss lightly over the meat with a silver fork. Ornament the dish in which it is served with the green leaves of the celery, or with curled parsley and the whites of eggs cut in rings. Lobster salad is prepared in the same way. Take the nicest parts of the lobster.—Mrs. C. G. LOBSTER SALAD. Chop up one can of lobsters ; cut in small pieces as much celery. Then cream with one teacup butter, one tablespoonful mustard, one tablespoonful sugar, one teaspoonful salt, and yolks of four hard-boiled eggs, rubbed smooth; stir in five tablespoonfuls pepper vinegar (simply pepper steeped in vinegar and sweetened with a little sugar), and pour the mixture over the lobster and celery.—Mrs. JS. T. FISH SALAD. Boil four flounders, or any medium sized fish ;. when done, take off the skin and pick out the bones, then shred very fine. Add pepper and salt, one tablespoonful mixed mustard, a nali cup vinegar, and half a pound butter, and mix all well wit the fish. Put into shallow pans, set in the oven and bake t( minutes. When cold put over it a little Worcestershire sauce and sherry wine.—Miss F. N. TERRAPIN SALAD. Boil them until the shells will come off easily and the na* • pull out; then cut into small pieces and sarefully remove Band-bag and gall. TURKEY SALAD. 193 To three good sized terrapins, take six hard-boiled eggs; reove the yolks and rub into a powder with half a pound sweet butter. When creamy and light, add one teaspoonful flour. Put this with the meat into a saucepan; season with cayenne pepper and salt, and let it boil for one or two minutes. Just before taking from the fire, add wine to taste, and if desired, a little mace. Be careful to remove the skin from the legs.—Mrs. A. M.D. TURKEY SALAD. Mince the turkey very fine. Have ready the following mixture, for a large company. Twelve or fourteen eggs boiled hard ; mash the yolks smooth with one spoonful water ; add to it pepper, salt, and mustard to the taste. Two teaspoonfuls celery-seed, one teacup of fresh melted butter or fine olive oil, and pour in strong vinegar to the taste. Mix the turkey and celery, and pour over the mixture just before eating.—-Mrs. F. C. W. Turkey Salad. Remove the skin and fat from a turkey ; mince the meat fine. Mince 2 or 3 slices lean ham. 2 or 3 bunches celery. 3 or 4 apples. 3 or 4 cucumber pickles ; mix well together, "repare a dressing of the yolks of four eggs, rubbed in a little uck cream. 4 tablespoonfuls butter. 2 teaspoonfuls black pepper. 2 teaspoonfuls salt. 2 teaspoonfuls of mustard. Vinegar to the taste. —Mrs. Dr. 8. 194 TURKEY SALAD—CHICKEN SALAD. Turkey Salad. Boil two turkeys till well done, pick out all the bones skin and fat, and cut up the balance in small pieces. Boil one dozen eggs hard, let them cool, then separate the yolks and whites, mash the yolks fine, chop the whites very fine and set them to one side. Have a large flat dish, in which put four large spoonfuls mixed mustard ; pour in a little oil, and with a fork rub it in till smooth, then a little vinegar, in which has been melted two full tablespoonfuls of salt, then oil, and alternately put in oil and vinegar, each time rubbing it in till well mixed. When you have mixed a whole bottle of oil and one pint vinegar till it is as smooth as butter, add one heaping teaspoonful cayenne pepper, three teaspoonfuls celery-seed rubbed fine in a mortar, and one large mango cut fine, put in stuffing and all. Have ready as much celery as you have fowl, cut fine, mix meat and celery carefully together, and pour the dressing over all—Mrs. M I. CHICKEN SALAD. One large chicken boiled; when cold remove the skin and chop into a dish, over which throw a towel slightly dipped cold water to keep the meat moist. When the celery is cut, put between clean cloths to dry. Take one tablespoonful best mustard, the yolk of one egg, which drop into a dish large enough to hold all the dres ing; beat well for ten minutes and slowly add to the mustt one tablespoonful vinegar. When well mixed add three-eighths bottle of oil, a drop at I time, always stirring the same way. Rub the yolks of six hard-boiled eggs very smooth and st half a teacup of vinegar. Pour this mixture to the mus a oil, etc., stirring together as lightly as possible. Add to the chicken one pint chopped celery, a little ye pickle, and half a loaf of stale bread crumbs, and the oil CHICKEN SALAD. 195 from the water in which the chicken has boiled. Salt and pep p er to taste. Pour on the dressing just before serving. If the salad is kept too cool the dressing will curdle.—Mrs. JE. Chicken Salad. The meat of 2 boiled fowls chopped very fine. 2 or 3 heads of cabbage cut fine. 1 cup olive oil. \ pint vinegar. Yolks of 9 hard-boiled eggs. 1 gill made mustard. 1 small teaspoonful black pepper. 1 small teaspoonful salt. Mix smoothly with the oil and then add the vinegar.— Mm N. Chicken Salad for Thirty-five People. Yolks of 4 eggs beaten lightly. ^ box of mixed mustard, and salt to the taste. Add slowly, beating all the time, one large sized bottle of best salad oil. Lastly, add two-thirds teacup of vinegar.—/M V C C. Mtf>. Chicken Salad. 1 head cabbage. 2 heads celery. 2 chickens finely minced. 10 eggs. 3 small cucumber pickles. 1 tablespoonful mustard. A little cayenne pepper. £ cup butter; \ cup cream. 1 onion. 1 teaspoonful sugar. , ljK... - 196 CHICKEN SALAD—CELEEY SALAD. Boil the eggs hard, mash the yolks, put in the seasoning ^i+k a little vinegar. Chop up the whites of the eggs, the pickle, chicken, cabbaw and celery—then mix. If liked, add a little olive oil.- ]\frs O. B. Chicken Salad. Boil a chicken ; while warm, mince it, taking out the bones. Put it in a stewpan with boiling water. Then stir together until smooth, one quarter of a pound butter, one teaspoonful flour and yolk of one raw egg ; all of which add to the chicken one half at a time, stirring all well together. Season with salt and pepper. Let it simmer ten minutes ; then add half a gill of Madeira wine, and send to the table while hot. —Mrs. P. CELERY SALAD. 2 boiled eggs. 1 raw egg. 2 tablespoonfuls melted butter, or 1 of oil. 1 tablespoonful sugar. 1 teaspoonful mustard. \ teaspoonful salt. ^ teaspoonful pepper. -§- teacup vinegar. Rub the yolks of eggs smooth, then add the oil, mustard, efc the vinegar last. Cut the celery into pieces half an inch lo Set all in a cool place. Just before serving sprinkle over a little salt and black per, then pour over the dressing. If you have any cold fowl, chicken, or turkey let* dinner, chop it up and mix it with some of the abovei A ' or * proportions of both—and it will make a delicious saJaa, few oysters left in the tureen will be a great addition celery salad.—Mrs. S. T. TOMATO SALAD—VEAL AND POTATO SALAD. 197 TOMATO SALAD. 8 large tomatoes. 1 tablespoonful made mustard. 1 tablespoonful salad oil. 2 tablespoonfuls white sugar. 4 hard-boiled eggs. 1 raw egg beaten. 2 teaspoonfuls salt. 1 saltspoon nearly full cayenne pepper. |- teacup vinegar. First rub the yolks of eggs smooth, adding mustard, oil, sugar, salt, pepper and beaten raw egg—then the vinegar. The tomatoes should be peeled and sliced and set in the refrigerator —the dressing also. Just before serving, cover the tomatoes with ice broken up; eprinkle over a little salt and pour over the dressing.—Mrs. S. T. A SALAD OF TURNIPS. Scrape six common sized turnips. Add 2 ciips of sugar. 1 or more cups vinegar. Mustard, celery-seed, and pepper to taste. —Mrs. G. A. B. POTATO SALAD. Boil your potatoes very carefully; or, rather, steam them very dry and mealy; cut in slices and prepare a dress^g of egg, onion, mustard, oil, pepper, salt, and vinegar, and Pour over them.— W. 8. 8. VEAL AND POTATO SALAD. J-ake equal proportions of cold veal and boiled Irish potatoes. khred the veal and cut up the potatoes. Season with a little r or oil, vinegar, salt, pepper, celery, and mustard.—Mrs. R. 198 IKISH POTATO SALAD LETTUCE 6ALAD. IKISH POTATO SALAD. Cut ten or twelve cold boiled potatoes into small pieces Put into a salad bowl with— 4 tablespoonfuls vinegar. 4 tablespoonfuls best salad oil. 1 teaspoonful minced parsley. Pepper and salt to taste. Stir all well that they may be thoroughly mixed; it should be made several hours before putting on the table. Throw in bits of pickle, cold fowl, a garnish of grated cracker, and hard-boiled eggs.—Mrs. C. V. McG., Alabama. POTATO SALAD. To one quart potatoes mashed fine and rubbed through a colander: 1 tablespoonful fresh butter. 1 teaspoonful salt. 1 teacupful rich milk. Cream all together and beat until light. Hub the yolks of three hard-boiled eggs with— 2 teaspoonfuls mustard. 2 teaspoonfuls sugar. 1 teaspoonful pepper. 1 teaspoonful salt. Enough pepper vinegar to moisten. Then chop the whites of the eggs very fine and mix in. Put a layer of the potatoes in the salad-bowl and a spoon put the dressing over in spots. Another layer of pot toes, then the dressing, and so on, putting the dressing on tc Garnish with curled parsley, and serve.—Mrs. /S. T. LETTUCE SALAD. Take two large lettuces, after removing the outer leaves a rinsing the rest in cold water, cut lengthwise in four or pieces, rub into a bowl and sprinkle over them—- COLD SLAW. 199 1 teaspoonful salt. \ teaspoonful pepper. 3 ounces salad oil. 2 ounces English, or 1 ounce French vinegar. Stir, the salad lightly in the bowl until well mixed. Tarragon and chevies, or a little water or mustard cress.—Mrs. R. SLAW. * Chop fine one head of cabbage put, in a pan. 1 cup cream. 1-J teaspoonful mustard. 1 teaspoonful salt. 1 tablespoonful butter. 1 tablespoonful sugar. And yolk of one egg, beaten light. When boiled add one-half cup of strong vinegar; stir well •and pour over the cabbage.—Mrs. E. T. COLD SLAW. Wash well and shred fine, a firm white cabbage. Boil one teacup vinegar. One tablespoonful butter in a little flour, stir this in the vinegar. -Beat the yolks of four eggs till light and stir also in the mixte, just before taking from the fire. Add mustard, pepper, and salt, to the butter and flour, before putting in. the vinegar. •^our all, when hot, over the cabbage and set away to cool.— Mr*. M. 0. ur Gold Slaw. • W ash your cabbage and lay in cold water some hours. Have seasoning of egg, mustard, oil, pepper, salt, celery-seed, and Vlne ar g ) and pour over it. In winter the slaw -will keep a day «r Wo.—Mrs. W. 200 LETTUCE DRESSED FISH SAUCE. LETTUCE DRESSED. Take well headed lettuce, chop it fine and pour over a dressina made of salt and pepper, mustard, hard-boiled egg, and olive oil. Cream the yolk of the egg and mustard together with a little oil, until quite smooth. Add vinegar if desired.—Mrs. JR. Lettuce Dressed. Lettuce chopped fine. •J cup vinegar. |- cup ice-water. 1 tablespoonful white sugar. 1 teaspoonful salt. 1 saltspoonful cayenne. 2 hard-boiled eggs, chopped. 1 onion chopped. 1 tablespoonful made mustard. 1 tablespoonful of olive oil.—Mrs. 8. T. SAUCES. SAUCE FOR SALAD OR FISH. Yolks of two hard-boiled eggs, mashed well with mixed mustard, pepper, salt, three tablespoonfuls salad oil, three c vinegar and one of tomato capsup.—Mrs. . BREAKFAST DISH. ( Take the remnant of any cold meats, either boiled or roasted. Prepare it, as if for chicken salad, in fine shreds. Mix with potatoes mashed fine, and add two well-beaten eggs. Season with butter, pepper, and other spices if you like. Make it into a loaf and bake it brown, or fry it in cakes if preferred.—Mrs. J. F. G. MOCK TERRAPIN. Mince cold veal very fine, sprinkle with salt and cayenne. iasJi the yolks of three hard-boiled eggs, three tablespoonfuls cooking •wine, three tablespoonfuls cream or milk, a little nut^ e g and a little mixed mustard, a large lump of butter with a uttle flour rubbed in. •kst all steam five minutes, and serve hot on toast. •A- nice relish for breakfast or lunch.—Miss E. S., La. 222 BREAKFAST DISH—PILLATJ. BREAKFAST DISH. One pound pork sausage, one tablespoonful pounded cracke two well beaten eggs. Work thoroughly together and m V* into cakes. These will be rather soft, but dropping each into a plate of pounded or grated cracker will enable you to handle them. Put into a hot frying-pan. N"o lard is to be used, but keep the pan covered while frying.—Miss M BAKED HASH. Take cold beef or veal, chop the meat very fine, put it in a pan with some water; add salt, pepper, butter and bread crumbs to taste. Season with a little chopped onion, parsley and thyme, all minced fine, half a cup milk or cream with one egg beaten. Grate some crumbs over the top, and bake till brown.—Mrs. J. H. F SANDWICHES. Grate one quarter pound cold ham in a bowl, with one tablespoonful chopped pickle, one teaspoonful mustard, a little black pepper, six dessertspoonfuls butter; put in a bowl and stir quickly until a cream. Add the ham and seasoning, mix all together well. Have slices of light bread and spread the mixture on each side of each slice. Cold grated tongue, instead of ham, is very nice spread on tl inside of biscuit. /Sandwiches. Mince ham and tongue together, and spread between butter< bread. Add a little French mustard to the mince if liked.— Mrs. B. PlLLAU. Take cold fresh meat, either chicken or veal, and cut J| quite small after taking off the outer skin either fat or grlS Mix it well with some cold rice, then stir this in a batter m CALF'S HEAD PUDDING—PIG'S HEAD PUDDING. 223 0+ two eggs well beaten, and about one quart milk. Season with salt, pepper, and butter. Bake in a deep dish.—Mrs. A. _B. CALF'S HEAD PUDDING. Skin the head, take out the brains. Thoroughly wash, then soak the head one night to extract the blood. Put on in cold water and boil five or six hours, or until the bones are ready to drop out. Pick it very fine, taking all the bones out; then add the liquor in which it was boiled, one tablespoonful butter, four eggs well beaten; one small piece of lemon or pickle ; one onion, if liked ; pepper and salt Lay the brains all over the top and bake. Bread crumbs are an improvement. The liquor seasoned makes excellent soup.— Miss F. E. LIVEB PUDDING. Take two hog's heads, clean nicely; two livers, two lights, and cut all the good part off half a dozen milts ; half a dozen sweetbreads ; half a dozen kidneys, split open. Put all together in a tub of salt and water; let them soak *U night; take them out next morning, put them in a kettle with two slices of fat pork. Let all boil until done, then take rt up and let it cool a little and grind it in a sausage mill, and while grinding, skim some of the grease off of the kettle and pour it into the mill. .After it is ground, season with jlack pepper, salt, and onions chopped fine, to suit the taste. it is not* rich enough, boil more middling or pork and mix the meat; if stuffed, boil again a few minutes. PIG'S HEAD PUDDING. Boil head and liver until perfectly done, cut up as for hash. u k it on again in warm water and season highly with butter, PePper, salt, and a little chopped onion. After -well seasoned, put in a baking-dish with one egg beaten 224 POTATO PIE—CEUMB PIE. light. Bake two hours, and lay over hard-boiled eggs sliced , and strips of pastry across the top. Calf's Head Pudding can be made in the same way. J\£rs Col. S. POTATO P I E . The remains of cold mutton, either roasted or boiled, cut into nice slices, three hard-boiled eggs, also sliced, and two or three potatoes, seasoning of pepper, salt, and pounded mace to your taste. AH laid alternately in a baking-dish and filled nearly up with any gravy or stock at hand ; cover with a potato crust, full two inches thick, and bake until the potatoes are a nice brown color. If the potatoes are scratched over with a fork, it gives them a pretty, rough appearance. To make the crust, boil and mash the potatoes with a little butter and milk and a small quantity of salt.—Mrs. M. JP. A NICE P I E . One pound steak, three soft crackers rolled, one small piece of butter, two tablespoonfuls of water, salt and pepper. Bake in a deep pan.—Mrs. M. POTATO P I E . A savory potato pie is made thus: A layer of mashed potatoes placed in a pie dish and then slices of any cold meat (it chicken or veal, slices of tongue or ham may be added), and herbs, pepper and salt, sprinkled over to taste. Continue thes< layers alternately till the dish is full; the potatoes must welJ cover the top, which should have some butter added, and t brushed over with the yolk of an egg, and put into the oven till done through. A little butter on each layer is needed if t t i e meat is not fat, and it should not be too fat.—-Mrs. 8CRUMB P I E . Mince any cold meat very finely, season it to taste, and p u it into a pie dish; have some finely grated bread crumbs, HAGGIS—SQUAB PIE. 225 little salt, pepper, and nutmeg; and pour into the dish any gravy that is at hand. Cover over with a thick layer of bread crumbs and put small pieces of butter over top. Place in the oven till a fine brown. Send to the table hot.—Mrs. W. HAGGIS. Cut cold beef in pieces and mix with mashed potatoes; fill a baking-dish and season with butter, pepper, and salt. Bake and serve hot. COLD CHICKEN WITH VINEGAR. Cut up the chicken in fine pieces and crack the bones. Season with salt and pepper; put it in a deep baking plate with a lump of butter, and one tablespoonful vinegar. Cover it with hot water. Put a plate over it and stew on a stove or over hot embers. Add one heaping teacup chopped celery to the mixture before cooking.—Mrs. A. P. DEVILLED COLD CHICKEN. Take the legs and wings of any cold fowl. Dress with pepper, salt, mustard, and butter; then broil. GIBLET PIE. Made as chicken pie, adding livers of chicken or pigeon, which have been boiled in the water left from cooking; celery and sweet herbs. Season with mushroom or walnut catsup.— Mrs. T. SQUAB PIE. After the squabs are picked and drawn as a large fowl is for roasting, wash them and put them in a saucepan with a close cover. They should be covered with boiling water and boiled slowly till tender, when a little salt and an onion clove should be added. Then take them out, drain and dry, and put in each s quab a teaspoonful of butter, a little pepper, salt, minced parsley a &d thyme. Then put into the cavity of each squab, a hard- 10* 226 BEEF CAKES—BE2FSTEAK AND POTATOES. boiled egg. Lay them in a large, round, earthen baking dish three or four inches deep. Strain over them the liquor in which they were simmered. Add a tablespoonful of butter and a teacup of milk or cream. Sift in two tablespoonfuls of cracker crumbs not browned,, a tablespoonful of minced parsley and thyme, and a little salt. Put in a few slips of pastry. Cover with a rich crust and bake. The same recipe will answer for robins, except that the eggs must be chopped, instead of being placed whole in the cavity of the bird.—Mrs. 8. T. ( BEEF CAKES. Chop pieces of roast beef very fine. Mix up grated bread crumbs, chopped onions, and parsley; season with pepper and salt, moisten with a little dripping or catsup. Cold ham or tongue may be added to improve it. Make in broad, flat cakes, and spread a coat of mashed pota toes on the top and bottom of each. Lay a piece of butter on every cake and put it in an oven to brown. Other cold meats may be prepared in the same way for a breakfast dish.—Mrs. D. FISH AND POTATOES. Boil salmon or other fish; mash up boiled Irish potatoes; chop yolks of hard boiled eggs. Mix all together with butter; make very hot, and keep it so at table.—Mrs. JR. BEEFSTEAK AND POTATOES. Cut up in sfr stewpan, with cold water, and stew till we cooked, the steak you will use; mash some potatoes ^ l creamed butter, pepper and salt. Line a baking dish with it and put in the steak, seasoning with butter, pepper, and salt. Bake a little while. •BACON FRAISE—MACARONI. 227 BACON FRAISE. Take a nice piece of middling about six inches square, pare off the skin and cut in small square pieces, then fry it. Make a batter of three pints flour, five eggs, one handful parsley, chopped fine. Beat all light and fry with bacon. Serve hot. This will make two dishes.—Mrs. M. D. • ITALIAN MANNER OF COOKING MACARONI.' One and a half pound macaroni, parboiled with a little salt, and one clove garlic. One pound of beef chopped fine, lean and fat stewed with one pint tomatoes. Alternate layers of macaroni and the stewed beef with grated cheese. Add cayenne pepper, salt, butter, and a little wine. A thick layer of grated cracker crumbs and cheese on top. Serve with a stand of grated Stilton cheese.—Mrs. R. JR. MACARONI. Break into pieces one inch long and put in the dish you wish to fill, filling it only one-third full. Wash well and boil m a covered stewpan until soft and tender, drain off all the water ; cover with this the bottom of a baking dish. Sprinkle over pepper and salt, grated cracker, bits of butter and grated cheese; then another layer of macaroni, etc., in the same order. When the dish is filled, pour over fresh milk until all is barely covered. Sift over pounded cracker and set in the oven. If it becomes too brown, sift over more cracker before serving.—Mrs. S. T. Macaroni. •Doil one-half pound macaroni in water, with salt, one small °nion and two blades mace. ^ in one sweetbread, chopped fine, or the same amount of veal, the nice part being taken. i till tender before taking it up, drain off the water and one large spoonful butter, one-half pint milk, a quantity of 228 MACARONI—HOMINY CROQUETTES. grated cheese; one teaspoonful mustard; two teaspoonfuls black pepper, one pint skinned tomatoes, salt to the taste; one ew beaten up, is a great improvement. Butter a deep dish and bake the macaroni a light brown. Have it served with a small bowl of grated cheese, of the best q ^.ality, so that each one may add what they like.—Mrs. M. C. Macaroni. Parboil enough macaroni to make a dish; lay alternate layers of macaroni, and grated cheese. Season with salt, pepper, and butter; add three eggs, well beaten, and enough milk to fill a dish. Sprinkle bread crumbs over top and bake. ^-Mrs. B. A. Macaroni. To one and one-half pound macaroni, add one pound beef, chopped fine. Make a stew of the beef with one quart water, one clove of garlic, catsup, tomato, or walnut, to suit the taste, one dessertspoonful currant jelly, salt and pepper. Boil the macaroni; put in a pan a layer of macaroni and a layer of cheese, with plenty of butter, using quarter of a pound of butter for the dish. Then pour the stew over the top, and bake fifteen minutes.— Miss M. B. B. To BOIL HOMINY. Take two quarts of hominy, wash through several waters until the water is clear; put it on to boil in a pot half full of water, with a plate turned down in the bottom of the pot to prevent its burning. Boil for six hours—do not stir it; when done, take off the vessel and set it aside in a cool place. When it is ready to fry, put a little lard in the pan, let it get hot, and mash in the hominy; then add a little salt. Put it in &e pan and press down ; let it fry till brown, turning it upside down on the dish.—Mrs. P. W. HOMINY CROQUETTES. To one cup cold boiled hominy, add two teaspoonfuls melte" FRIED HOMINY—SWEETBREAD, MUSHROOM PATES. 229 butter, and stir it well, adding by degrees one cup milk, till all is made in a soft light paste ; adding one well-beaten egg. Roll into oval balls with floured hands; dip in beaten egg; then roll in cracker crumbs and fry in hot lard.—Mrs. M. FRIED HOMINY. Warm the boiled hominy; add a piece of butter, a little salt, half a pint cream, two eggs, and flour enough to stiffen the mixfrure. Fry like mashed potatoes.—Mrs. E. To BOIL HOMINY. Soak in hot water the overnight. Next morning wash out in two waters and boil thoroughly. A little milk added to the water whitens and seasons it.—Mrs. IV. To STEW, FRY, OR BROIL MUSHROOMS. After you have peeled them, sprinkle with salt and pepper and put them in a stewpan with a little water and lump of butter. Let them boil fast for ten minutes and stir in a thickening of flour and cream. They may be broiled on a gridiron, and seasoned with butter. Fry them also in butter. The large mushrooms are used for the two latter modes of cooking them. —Mrs. C. C. SWEETBREAD AND MUSHROOM PATES. Ten sweetbreads, parboiled, skinned and all the fat removed ; cut into small pieces. Add one even teaspoonful salt, one can of •trench mushrooms. Slice thin, add to juice one teaspoonful salt, one teaspoonful pepper, one saltspoonful powdered mace, •lump of butter size of guinea egg. Simmer slowly twenty minutes. Add sweetbreads dredged h one heaping spoonful corn starch, well mixed in the sweetbread. Let it boil up once, stirring , to prevent sticking. Serve in plxff paste shapes, hot. A little chopped parsley may oe added —Mrs, M. E. 230 TO STEW MUSHROOMS—FONDEE. To STEW MUSHROOMS. One pint mushroom buttons, three ounces fresh butter pen. per and salt to taste, lemon juice, one teaspoonful flour, cream or milk a little nutmeg. Pare the mushrooms, put them into a basin of water with a little lemon juice. Take them from the water, put into a stewpan, with the above ingredients. Cover the pan closely and let them stew gently twenty minutes. If the mushrooms are not perfectly tender, stew them five minutes longer ; remove every particle of butter which may be floating on top, and serve.— Mrs. C. C. BROILED MUSHROOMS. Cleanse the large mushrooms by wiping with flannel and a little salt. Cut off stalks and peel the tops; broil them over a clear fire, turning them once. Arrange on a hot dish. Put a small piece of butter on each mushroom, season with pepper and salt; squeeze over them a little lemon juice. Place before the fire, and when the butter is melted, serve quickly.—Mrs. aa FONDE'E. 2 ounces butter. 4 ounces bread crumbs. 8 ounces cheese. 1 cup sweet milk. 3 eggs. Cut the butter and cheese into small pieces and place them w a larare bowl with the bread; on this pour scalding milk, aite which add the yolks well beaten, also a little salt. Mix well together, cover and place on the back of the range, stirring occasionally, till all is dissolved; when add the whites beaten tc a stiff froth. Place in a buttered pie-plate and bake in a quick oven for twenty minutes. Serve as soon as taken from the stove. Mustard is considered by some an improvement.— H. B. & WELSH EAEEBIT—tfEIED APPLES. WELSH 231 BAREBIT. Cut up cheese fine and place in a saucepan with a little butter, add one or two spoonfuls beer, and boil till the cheese is well dissolved. Cut a slice of bread, pour on the cheese; season with pepper, salt, and catsup.—Mrs. S. RICE AND EGG PATE'S. Mix cold rice with well-beaten eggs, season with pepper, and salt. Then cook like scrambled egg ; don't let the rice burn. TONGUE AND PEUNES. Get a fresh beef tongue, parboil and skin it. Add one pound prunes, one pound raisins, one-quarter pound sugar, spices to the taste. Let it stew until perfectly well cooked. When nearly done, add one lemon.—Miss M. JB. JB. To STEW DRIED APPLES, PEACHES, QUINCES, OR PEARS. Take three pounds of dried fruit; wash it in lukewarm water, through three or four waters, rubbing it hard. Pour on this five quarts boiling water ; boil at least three hours. Just before taking from the fire, add two teacups nice brown sugar. Do not stir, except occasionally, to prevent sticking to the ( Bottom. Try to cook the pieces of fruit separate, except the a pples, which run through a colander and season with nutmeg. The other fruits need no seasoning.—Mrs. 8. T. FRIED APPLES. Slice apples without peeling; cut and fry some thin slices of breakfast bacon until thoroughly done; remove the slices from the vessel, adding water to the gravy left. Put in apples and tr y until done, sweetening to taste.—Mrs. G. B. 282 SPICED APPLES—EGGS. SPICED APPLES. 8 pounds apples pared. 4 pounds sugar. 1 quart vinegar. 1 ounce stick cinnamon. |- ounce cloves. Boil the sxigar, vinegar, and spices together ; put in the applei when boiling, and let them remain until tender; then take them out and put them in ajar; boil the syrup down, and pour over them. STEWED PRUNES. Immediately after breakfast, wash two pounds prunes in several waters, rubbing them in the hands. Put in a preserving kettle with one gallon boiling water. Simmer three or four hours. Add two teacups light brown sugar and boil till the syrup is thick. Keep closely covered and do not stir, so each prune may be stewed whole. Put in a shallow bowl and set to cool. This amount will make two dishes. Excellent side dish for winter or spring.—Mrs. S. T. EGGS. Properly cooked, eggs are very wholesome and nutritious diet. Always be certain, however, that they are fresh, before attempting to make a dish of them. Some persons use Krepp's family egg-tester, to ascertain if an egg is sound. Full directions, as to the mode of using it, accompany the egg tester; so it is unneces sary to give them here. A simple mode of testing the soundness of an egg, is to put it in water; and if fresh it will sink to the bottom. BOILED EGGS—EGG CUPS, A BREAKFAST DISH. 233> BOILED EGGS. Let the water be boiling when you put the eggs in it, and let the eggs boil three minutes after putting them in.—Mrs. S. T. SOFT-BOILED EGGS. Put the eggs in a large tin cup or any tin vessel convenient. Pour boiling water over them, and let them remain near the fire,fiveminutes. Do not let them boil. Eggs cooked thus are slightly jellied throughout. They can be kept hot without becoming hard.—Mrs. 8. T. SCRAMBLED EGGS. Beat four eggs very light. Add a teacup milk, thickened with a teaspoonful flour. Have the pan very hot, put in a tablespoonful butter, pour in the eggs, and scramble quickly.— Mrs. E. /Scrambled Eggs. Wash the pan with hot water and soap. Wipe dry. Grease with a little lard. Break into this the eggs, adding a lump of butter and a little salt. Stir till done.—Mrs. B. EGGS FOR BREAKFAST. Heat in the oven a common white dish, large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of butter, break the eggs, one at a time, carefully in a saucer, and slip them in the hot dish, sprinkle over them pepper and salt, and let them cook four or e minutes. It is a great improvement to allow to every two e ggs a tablespoonful of cream, adding it when the eggs are first put in.-_Mrs. A. M. B. EGG CUPS—A BREAKFAST DISH. •Boil some eggs perfectly hard. Halve them, take out the lks, which, mix smoothly with some finely chopped or ground ai & or fowl, salt and pepper, and a few spoonfuls melted butter 234 OMELETTE. or salad oil. Cut a piece off the bottom of each white half t make them stand, and fill each with a chopped mixture. j\l a ], a sauce of sweet cream, boiled within an inner saucepan and poui over the eggs. Decorate the edges of the dish with sprigs of curled parsley.—Mrs. A. M. D. OMELETTE. Break six eggs in a pan, beat them well together, add half a gill of milk, pepper and salt to suit the taste, and a few sprigs of parsley chopped fine. Beat all well together. Have the cooking-pan hot enough to brown the butter. Put in half a tablespoonful of butter. Pour the mixture in the pan or skillet to cook. When sufficiently done, roll with a spoon and turn into the dish.—Miss JEJ. P. Omelette. Boil one pint milk in a shallow vessel. Beat up four eggs very light; add salt, pepper, and a little flour, making it of the consistency of paste. Put this into the boiling milk. Have a pan well buttered, into which turn the mixture, and set inside an oven to bake a light brown. Serve immediately.—Mrs. JT. D. Omelette. 6 eggs beaten very light. 2 ounces butter. Salt and pepper to the taste. Chopped parsley or celery. Fry- a light brown in a well buttered pan. ham or oysters improve the flavor.—Mrs. It. Some minced Omelette. 4 eggs beaten separately. 3 tablespoonfuls cream. Salt and pepper to the taste. -Mrs. a. W. P. OMELETTE SOUFFLE—GERMAN OMELETTE. 235 OMELETTE SOUFFLE'. Six eggs, whites and yolks beaten separately and very light. Put on the stove a teacup milk with a piece of butter in it the size of a walnut. When the butter is melted, mix in one tablespoonful corn starch. Mix this with the yolks, add salt to the taste, then stir in slowly the whites. Bake in a buttered pudding dish, fifteen minutes, in a quick oven.—Mrs. M. E. L. W. MOCK OMELETTE. Two cups bread crumbs soaked all night in one and one-half oup milk. Add, next morning, three eggs, whites lightly stirred in ; pepper, one teaspoonful salt.—Mrs. E. JT. HAM OMELETTE. 1 ounce minced ham. A little pepper. Eggs beaten very light and fried in lard. —Miss E. W. CHEESE OMELETTE. 3 eggs beaten to a thick froth. \ teacup grated cracker. 3 tablespoonfuls grated cheese. Cook in a frying-pan with butter. Some persons add chopped thyme and parsley.—Mrs. P. GERMAN OMELETTE. e s SS (yolks and whites beaten separately). M-ix thoroughly one-half teacup milk and one teaspoonful of our. Then add it to the yolks (well beaten) together with a 1 «e salt. Pour this mixture into a moderately hot pan, eased with butter. When this is nearly done (which will be 111 about five minutes), add the whites, stiffly frothed and slightly ted, spreading them over the whole surface. Run a knife cavey around the edges, and turn into a heated dish when done. 236 POACHED EGGS—HAM AND EGGS. It is an improvement to mix one-third of the frothed with the yolks before pouring into the pan.—Mrs. M. C. C POACHED EGGS. Let the eggs be perfectly fresh, and the pan at least twc inches deep in boiling water. Break the eggs carefully, just over the water or in a spoon, so that they may be slipped into the water with their shape preserved. Take them up in a large perforated spoon, cover with fresh melted butter and sprinkle with salt—never pepper, as some persons do not use it, and it mars the appearance of the dish.—Mrs. S. T. EGGS WITH TOAST. (A Spring Dish.) Cut bread in squares, and toast a light brown. Poach eggsnicely, place each one on a piece of toast. Pour melted butter over them, and serve.—Mrs. /S. T. RUMBLE EGGS. Beat up three eggs with two ounces fresh butter or well washed salt butter. Add a teaspoonful cream or new milk. Put all in a saucepan and stir over the fire five minutes. When it rises up, dish it immediately on toast.—Mrs. S. HAM AND EGGS. Slice the ham rather thick. Fry in a hot pan. Before becomes hard, take from the pan and lay in a dish over a ves& of hot water. Let the pan remain on the fire, so as to keep the ham gi*arhot, that it may cook the eggs nicely when dropped into 1 Break the eggs carefully, drop them in whole, and do not ^ them touch each other. Cook a light brown, not l l ^ 1 the yolks to get hard. Lay an egg on each slice of Mrs. S. T. HAM AND EGG PUDDING--STUFFED EGGS. 237 {A Spring Disk) 6 eggs beaten very light. A light pint of flour. A pint of milk. A small piece of butter. Salt and pepper to the taste. Sprinkle some slices of boiled ham (both fat and lean) with pepper, and lay them across a deep dish that has been greased. Then pour the pudding batter over the bacon and bake quickly. Mrs. V. P.M. HAM AND EGG PUDDING. EGGS A LA CREME. Six eggs boiled hard and chopped fine, and stale bread. Put in a dish alternate layers of chopped egg and grated bread. When the dish is full, pour on one pint boiling milk seasoned with salt, pepper, and one tablespoonful butter. Bake a light brown.—Miss iV. BAKED EGGS FOR DINNER. Have ready eight or ten hard-boiled eggs, a cup of light grated bread crumbs, butter, pepper and salt. Place in a buttered pudding dish a layer of sliced eggs, dotted with bits of butter, and sprinkled with salt and pepper; next a layer of bread crumbs, and so on to the top, being careful to let the top layer be of bread crumbs.—Mrs. A. M. D. EGG PIE. Take six hard-boiled eggs, slice, season with salt, pepper, and butter, bake in a paste, top and bottom. STUFFED EGGS. •DOTI six eggs very hard. Peel them, and after having sliced a bit off of each end to make them stand well, cut in halves and e xtract the yolks. Rub up the yolks with a pinch of pepper •fcd salt, melted butter, bread crumbs, and finely chopped elery. J ^ ^ j ^ e whites nicely, stand on end in the pan, laj bits of butter on each egg and bake.— Mrs. D. P. 238 VEGETABLES—TO COOK ASPAJBAGTJS. VEGETABLES. If possible, use vegetables gathered early in the morning, with the dew on them. It is even better to gather them late the evening before, with the evening dew on them (setting them ic the ice-house or some cool place), than to gather them after the morning sun has grown hot. If you are living in the city, aet your vegetables from market as early in the morning as possible. As soon as gathered or brought from market, all vegetables should be carefully picked over, washed, placed in fresh water, and set in a cool place till the cook is ready to put them on for dinner. Put them on in water neither cold nor boiling hot. Th^ slow heating that takes place when you put them on in cold water deprives them of their flavor, to some extent, whilst too rapid heating toughens the vegetable fibre. Just before they are thoroughly done and tender, add sufficient salt to season them. Do not stir them and mutilate them with a spoon, but turn them into a colander and drain. Place them in a hot dish and put a large tablespoonful of fresh outter over them. In cooking dried peas and beans, as well as corn, put up u brine, always soak them the overnight. These vegetable should first be parboiled, whether they are to be used for soup or for side dishes. To BOIL GREEN PEAS. Early in the morning, either buy the peas from market have them gathered in your garden, while the dew is on the Shell and lay in cold water till half an hour before dinner. The put in boiling water and boil steadily a half hour. Add a lit* salt, just before taking from the fire. Drain, add a heaping tablespoonful fresh butter and put in a covered dish.—Mrs. o. To COOK ASPARAGUS. As soon as you get the asparagus from market or yo ur & TO COOK ASPARAGUS TO FRY ONIONS. 239 A n throw into salt and water, after scraping the outer skin Put on to boil one hour before dinnd tying up in bunches. ner After boiling thirty minutes, drain, cut in pieces half an mch long, and put in the saucepan with enough milk to cover them. Just before serving, add one tablespoonful fresh butter, in which one teaspoonful flour has been rubbed. Season with salt and pepper.—Mrs. 8. T. To Cook Asparagus. Wash well, scrape, cut off the tough end, tie up in bunches and put in boiling water with a spoonful of salt. Boil thirty minutes or till tender. Lay it on slices of toast in a dish, pour melted butter over it, and serve hot.—Mrs. P. TV. To BOIL BEETS. Wash them. Do not break or cut the roots. Leave an inch of the tops, so that the color and juice cannot escape. Boil hard for two hours. When tender, slice them, sprinkling over them sugar, then butter and salt to the taste. Sugar is the greatest improvement.—Mrs. 8. T. To BAKE ONIONS. Boil six onions in water, T milk and water with a seasoning 'i pepper and salt. When done enough to mash, take them off, mash them with butter, grate bread crumbs over them and set them to bake. Or place them whole in the baking dish h butter and bread crumbs. To COOK ONIONS. -Boil till tender, in milk and water. Pour melted butter them, and serve ; or chop up and stew with a little milk5 hl *tter, and salt. • To FRY ONIONS. Wash and slice them. Chop fine, put in a frying-pan and er with water. Simmer till the water is dried up, then fry iy 240 TO DRESS RAW ONIONS—TO STEW CYMLINGS. brown, with a large slice of fat pork. ier*. 8. T. Add pepper and salt- To DRESS RAW ONIONS. Slice and chop fine, and put in weak salt and water till iust before dinner. Then drain off and dress with half a teacup vinegar, two tablespoonfuls pepper vinegar, two tablespoon fuls made mustard, two tablespoonfuls white sugar, one tablespoonful salt. Lay a large lump of ice on top, and garnish with curled parsley ; which, eaten after onions, is said to remove the scent from the breath.—Mrs. 8. T. RADISHES. As soon as taken from the ground, put in cold water. Then put red and white radishes alternately in a dish of fanciful design, ornamenting with curled parsley, in the centre and around the edges.—Mrs. 8. T. CELERY. "Wash carefully and put in cold water to keep crisp till dinner. Remove all the green, as nothing is so ornamental as the pure white leaves of bleached celery. If the ends of the stalks have been broken, split and curl them.—Mrs. 8. T. To BOIL SNAPS. Early in the morning, string round, tender snaps. Throv into water and set in a cool place, till an hour before dinner, when they must be drained and thrown into a pot where t bacon is boiling.—Mrs. 8. T. To BOIL SNAPS WITHOUT BACON. Prepare as above directed. Boil an hour in hot water, add] a little salt, just before they are done. Drain and serve wit pepper, fresh butter and a little cream.—Mrs. 8. T. To STEW CYMLINGS (or 8quash, as it is sometimes called). Peel and boil till tender. Run through a colander. To a p TO FKY CYMLINGS—TO BOIL GREEN CORN. of pulp? a c ^ o r i e ^ a ^ P^n* r i c n milk, a heaping tablespoonful fresh butter and a little salt. Stew till thick like marmalade, pepper freely, pour over it, if convenient, half teacup cream, and serve.—Mrs. S. T. To FKY CYMLINGS. Steam or boil the cymlings (unpeeled), till tender. When cool, slice and butter them, sprinkle pepper and salt and pour over them a spoonful of eggs, lightly beaten. Sift over it cracker, pounded fine, and fry a light yellow brown. Take from the frying pan, prepare the other side the same way. Return to the pan and fry it a pale brown.—Mrs. 8. T. CYMLINGS FRIED WITH BACON. Fry some slices of fat bacon in a pan. Remove the bacon •when done and keep hot. Fry in the gravy some cymlings that have been boiled tender and cut in slices. While frying, mash fine with a large spoon, and add pepper and salt. Fry brown, and serve with the bacon, if you like.—Mrs. Gf. IB. CYMLING FRITTERS. After boiling and running through a colander, mix with an egg, season with salt, pepper, and butter, make into cakes and fry a light brown. CYMLING PUDDING. Boil young cymlings, mash and run through a colander. Add one teacup of milk, three eggs, a large lump of butter, pepper and salt. -Put in a buttered deep dish, and bake a light brown. For a change, you might line the dish with, thin slices of buttered pour in the cymling batter and put some pieces of butter grated cracker on top.—Mrs. M. G. C. To BOIL GREEN CORN. off the outer shucks, leaving only the thin white ones, off the ends. Throw into boiling water. Boil an hour. 11 242 COBN PUDDING COEN FRITTERS. Strip off the silk with the shuck. Cut from the cob while h <• Sprinkle over salt, add a tablespoonful fresh butter and serv * hot.—Mrs. 8. T. CORN PUDDING. 1 pint milk. 3 eggs, whites and yolks beaten separately. 3 tablespoonfuls melted butter. 1 dessertspoonful white sugar. 1 heaping teaspoonful cornstarch or flour. 1 teaspoonful salt. 6 ears of corn. With a sharp knife, slit each row of corn in the centre. Then shave in thinnest slices. Add the corn to the yolks of the eggs, next the butter, cornstarch, sugar, and salt, then the milkr gradually, and last of all the whites. Bake in a hot oven. As soou as a light brown on top, cover with a buttered paper. Grate cracker or bread crumbs over it and serve.—Mrs. 8. T. Corn Pudding. One dozen large ears corn. Cut off the top of the grain, scrape with a knife, so as to get the heart of the grain without the husk. Season with a teacup of cream, a large tablespoonful butter, salt and pepper to the taste. Bake in a dish.—.Afro. Dr- & CORN FRITTERS. 3 dozen ears corn. 6 eggs, beaten well. 3 tablespoonfuls flour Salt to the taste. Grate the corn, add to it the flour, and gradually mix * the eggs. Beat all hard together. Drop in oval shapes, tl inches long, into a pan, in which fry them brown, m e' parts of lard and butter. A batter cake-turner is convent for turning them.—Mrs. Dr. J*. CORN FRITTERS—BAKED TOMATOES. 243 Corn Fritters. 8 large ears of corn, cut three times (not grated). 2 eggs. 1 teacup sweet milk (or more, if the corn is not juicy). 2 teaspoonfuls flour. Salt and pepper to taste. Make the mixture the consistency of a soft batter, and fry in lard or butter.—Mrs. A. W. CORN FRITTERS FOR BREAKFAST. Make a batter as you would for fritters, put in pepper, salt, lard, or butter, add to a qiiart of batter, a pint of corn, cut from the cob, and fry.—Mrs. A. P. BAKED TOMATOES. 1 quart peeled and sliced tomatoes (not scalded). 1 cup sugar. 1 tablespoonful butter. 1 dessertspoonful salt. 1 teaspoonful black pepper. 1 roll of bread. Spread a layer of tomatoes on the bottom of an earthen (never a tin) baking dish. Put over it half the sugar, butter, Pepper and salt, and crumble half the roll over it in small Then spread another layer of tomato, sugar, etc., ending the remaining half of the roll. Grate cracker or hard brown biscuit on top, and serve.—Mrs. 8. T. Baked Tomatoes. pcald and peel the tomatoes, or else peel thin with a sharp " e j without scalding. Cut in small pieces, season with a e sugar, salt, pepper, and finely minced onion. Grease a ^ g dish and line it with thin slices of light bread buttered, ur the tomatoes in the dish, cramming up a little light bread 244 STEWED TOMATOES—ROPA VIGA. on them. Spread on top a layer of heavily buttered bread, and bake.—Mrs. M. G. G. STEWED TOMATOES. Peel and chop tomatoes till you have a quart. Add one teacup brown sugar, one teacup butter, one teacup bread crumbs One tablespoonful salt; one teaspoonful black pepper. Stew till free from lumps and perfectly done. Pour in a deep dish, sift powdered crackers over it, and serve.—Mrs. 8. T. Stewed Tomatoes. Scald and peel the tomatoes, chop fine, season with salt, pepper, onion, and a little sugar. Put in some pieces of buttered light bread, «ut up very fine. Add a lump of butter, and stew in a saucepan.—Mrs. V. P. M. TOMATO OMELETTE. Peel and chop fine one quart of tomatoes, add salt and pepper, a little onion minced fine, a half teacup grated bread. Beat five eggs to a foam, stir into the tomatoes and turn the mixture into a hot pan, greased with butter, stir rapidly till it begins to thicken. Let it brown a few minutes on the bottom, then fold it half over and serve hot. This dish may be made of canned tomatoes, when fresh cannot be obtained.—Mrs. I- Cr. FRIED TOMATOES. Slice tomatoes one-quarter inch thick. Put them in a skill in which a spoonful of nice lard has been melted. After getting hot, the skins of the tomatoes may be removed: Sprint with salt and pepper, take the tomatoes out, thieken the gra1 with a teacup cream in which a teaspoonful flour has stirred. Put the tomatoes in a dish and pour the gravy o them. Serve hot.—Mrs. C. L. T. EOPA YIGA. Select fine ripe tomatoes. Pour boiling water over them TOMATO TOAST LIMA BEANS. 245 to remove the skins readily. Put them in a pan of melted butter with some pepper and salt. Shred cold meat or fowl over them. Fry sufficiently, and serve hot.—Mrs. A. D. TOMATO TOAST. Put some canned tomatoes in a frying pan with a little butter and salt. Cook lightly and pour over slices of toasted bread, buttered and softened with cream.—-Mrs. Dr. G. To DRESS RAW TOMATOES. Slice a plateful large fresh tomatoes. Pour over them a dressing made of the yolk of one egg and olive oil, creamed smoothly together ; salt and pepper to the taste ; one teaspoonful prepared mustard, a little vinegar. If you like, you may add sugar.—M-rs. R. L. 0. To dress Raw Tomatoes. Peel and cut in thick slices six large ripe tomatoes which have been kept on ice. Put a layer into a salad bowl, sprinkle with salt, pepper, and powdered sugar. Put in another layer, and so on, till all the tomatoes are disposed of. Pour over the top a teacup of weak vinegar. Cover the top with ice, and set in the refrigerator ten minutes before serving.—Mrs. 8. T. LIMA BEANS. Shell and throw into cold • water. Put in boiling water an hour before dinner; a-dd some salt; when tender, drain off the ^ater and add a tablespoonful fresh butter. Beans are seldom cooked enough.—Mrs. 8. T. Lima Beans. Shell and lay in cold water. Boil thoroughly, and then stew * little with butter, pepper, salt, and cream.—Mrs. M. 246 SUCCOTASH—TO BOIL IRISH POTATOES. SUCCOTASH. 1 pint shelled Lima beans. 1 quart green corn, cut from the cob. 1 quart tomatoes, prepared and seasoned as for baking. Boil the corn and beans together till done, then drain off the water and pour in a cup of milk, a tablespoonful of butter and salt to the taste. Let it boil up, and then pour in the tomatoes. Let all simmer an hour. Baked or stewed dishes should have cracker or brown biscuit grated on top, before sending to the table.—Mrs. S. T. To FKY CUCUMBERS. Peel, cut lengthwise in thick slices and lay in water till just before dinner. Wipe dry, sprinkle with pepper and salt, dip in beaten egg, sift over pounded cracker and fry with the cover on till light brown. Prepare exactly as egg-plant.—Mrs. S. T. To DRESS CUCUMBERS RAW. Gather early in the morning, peel, lay in cold water till just before dinner. Then drain, slice as thin as possible into ice water, which drain and then fill a dish with alternate layers of sliced cucumber and thinly sliced white onion, sprinkled with salt and pepper. Pour a cup of weak vinegar over it and lay a lump of ice on top.—Mrs. S. T. OKRA. Boil young okra till tender, in salt and water. Drain, add half a teacup of cream, and a heaping tablespoonful butter. Jje it boil up, turn it out in a dish, sprinkle salt and pepper over it and serve hot. To BOIL IRISH POTATOES. Old potatoes must be nicely peeled and dropped in boilin] water, covered with a lid and boiled hard half an hour, drain off the water and set by the fire. This makes them mealy.—Mrs. 8. T. CEEAMBD POTATOES—POTATO HASH. 247 CREAMED POTATOES. Peel and boil white mealy potatoes, till perfectly done. Take out one at a time from the saucepan, which must be left on the fire. With a large spoon, mash perfectly fine; add salt, a heaping tablespoonful butter and a teacup rich milk. Stir rapidly ten or fifteen minutes and send hot to the table. It ia much lighter when well creamed and beaten.—Mrs. 8. T. POTATO SNOW. Peel and boil in a saucepan, six large mealy white potatoes. Add a little salt to the water. Take them out one by one, leaving the saucepan on the fire. Rub through a sieve into a deep dish, letting it fall in a mound. Do not touch with a spoon or the hand. Have a sauce-boat of melted butter to serve with it at table.—Mrs. S. T. IRISH POTATO CHIPS. Shave the raw potatoes with a cabbage cutter. Drop the pieces, one at a time, into boiling lard, and fry a rich brown. Sprinkle a little salt over them.—Mrs. M. L. 0. To FRY SLICED POTATOES. Peel and slice thin. Dry well in a cloth. Fry in lard, stirring till crisp. Take up and lay on a sieve to drain. Sprinkle a little salt over them.—Mrs. H. POTATO CAKES. Mash potatoes, just boiled. Add salt, pepper, butter, and •cream, make into cakes, and fry brown on both sides.—Mrs. JP. W. POTATO PUDDING. May be made by putting potatoes prepared exactly as above directed, in a pudding dish, and baking.—Mrs. S. T. POTATO HASH. Cut cold boiled potatoes in slices. Put in a pan with boiling 248 TO BOIL SWEET POTATOES—TO STEW EGG-PLANTS. water, adding pepper, salt, and butter. serve.—Mrs. Dr. G-. Stew till thick and To BOIL SWEET POTATOES. Boil large, smooth potatoes till quite done. Pee? and slice lengthwise. Pour melted butter over them. Some persons like a dressing of pepper, salt, butter, and cream. Others prefer butter, sifted sugar, and grated nutmeg. To FRY SWEET POTATOES. Parboil and cut in thick slices, sprinkling over them pepper, salt, and sugar. Fry with a slice of fat pork. Take from the pan, sift over them pounded cracker, and serve.—Mrs. S. T. To COOK INFERIOR SWEET POTATOES. Boil till nearly done. Cut in thick slices; put a layer in the bottom of a baking dish. Put pepper, salt, sugar, bits of butter, and a teaspoonful vinegar on this layer, and so on till the dish is filled, leaving a layer of seasoning for the top. Pour over it a teacup rich milk. Put a tin plate on top and bake a few minutes. Put grated cracker, on top.—Mrs. S. T. „ To DRESS YAMS. Steam them till done, peel and slice them. Put in a buttered baking-dish a layer of yam, on which put sugar and some lumps of butter. Fill up the dish in this way, and when full, pour over it milk or cream, and bake brown.—Mrs. Dr. P. C To STEW EGG-PLANTS. Put them on whole in a plenty of water, and let them simmf till tender. Then take off the skin and divide them. Mast them well in a deep dish, adding a large spoonful butter some grated bread crumbs. Grate bread crumbs on top, brown it. Purpl« egg-plants are best.—Mrs. M. TO FEY EGG-PLANT—TO FRY PARSNIPS. 24$ To FEY EGG-PLANT. Cut the egg-plant in thick slices, carefully paring each piece. Throw it in salt and water, and let it remain there several hours. Take from the water, drain and wipe. Then butter the slices of egg-plan*t, dip in beaten egg, then in grated cracker, and fry a light brown. Pepper, grate more cracker over them, and serve.—Mrs. S. T. EGG-PLANT PUDDING. Quarter the egg-plant and lay it in salt and water the overnight, to extract the bitterness. The next day, parboil, peel and chop fine, and add bread crumbs (one teacup to a pint of egg-plant), eggs (two to a pint of egg-plant), salt, pepper, and butter to taste; enough milk to make a good batter. Bake in an earthen dish twenty minutes.—Mrs. R. L. 0. To BAKE EGG-PLANT. Parboil the egg-plant. Take out the meat and mix it with butter, pepper, salt, and bread crumbs. Fill the hulls with this mixture and bake a dark brown. Cucumbers may be prepared by the same recipe. BURR ARTICHOKES. Strip off the coarse outer leaves, cut the stalk, and lay several hours in cold water. Then put in boiling water, with their leaves downward. Keep covered with a plate. Boil steadily two or three hours. Serve with butter, pepper, salt, mustard, tod vinegar.—Mrs. JR. To STEW PARSNIPS. Peel and slice parsnips. Boil them in a covered vessel with hces of nice pork, until done, adding salt and pepper to taste. —Mrs. G.JB. fi To FRY . PARSNIPS. Peel and parboil the parsnips. Slice lengthwise, and fry with ***> pork, sprinkling over them salt, pepper, and sugar. Grate 11* 250 TO COOK PARSNIPS—TO FEY SALSIFY. bread crumbs over it and serve. Salsify may be cooked the same way.—Mrs. S. T. To COOK PARSNIPS. Boil the parsnips till thoroughly done. Serve with salt pepper, butter, and cream ; or mash the parsnips, mix with an egg batter, and season as before. To COOK SALSIFY. Wash, trim, scrape the roots and cut them up fine. Boil till tender, mash, and season with pepper, salt, bread crumbs, butter, and milk. Put in a dish and bake brown.—Mrs. A. P. To STEW SALSIFY. Scrape and throw at once in water to prevent from turning dark. Boil till tender in a closely covered vessel. Drain off the water and cut the salsify in pieces half an inch long. Throw in a saucepan with 1 teacup vinegar. 1 teacup water. 1 tablespoonful sugar. 1 tablespoonful butter. Salt and pepper to taste. Just before serving, add the yolk of an egg, beaten up and mixed with a little water. The seasoning above given is for one quart salsify.—Mrs. S. T. Another Way to Stew Salsify. Prepare the salsify exactly as in the foregoing recipe. Boil till tender, drain and cut in pieces, half an inch long, and then stew in milk. Just before serving, add a tablespoonful of b ter, rolled in a teaspoonful flour. Let it boil up once. Pepper and salt it, grate cracker over it and serve.—Mrs. 8. T. To FRY SALSIFY. Prepare as for stewing. When perfectly tender, run throug a colander. Add grated cracker, two eggs, well beaten, oi TO BOIL CABBAGE WITH BACON—WARM SLAW. 251 tablespoonful vinegar, one tablespoonful butter, one teaspoonful salt one teaspoonful sugar, a little pepper. Make into oval cakes, roll in grated cracker, and fry a light brown.—Mrs. S. T. To BOIL CABBAGE WITH BACON. Quarter a head of hard white cabbage, examine for insects, lay in salt and water several hours. An hour before dinner, drain and put in a pot in which bacon has been boiling—a pod of red pepper boiled with it will make it more wholesome and improve the flavor of both bacon and cabbage.—Mrs. S. T. CABBAGE BOILED WITHOUT BACON. Prepare exactly as directed in the foregoing recipe. Boil an hour in a large pot of boiling water. Drain, chop fine, add a tablespoonful butter, the same of cream, the same of pepper-vinegar, and salt and pepper to your taste.—Mrs. S. T. CABBAGE PUDDING. Boil nice, hard, white cabbage with good bacon. When thoroughly done, chop fine and add a large lump ol itter, one teacup rich milk, three eggs beaten light, two tea^oonfuls mixed mustard ; pepper and salt to the taste. Pour in a buttered deep dish; put on top dusted pepper, its of fresh butter, and grated cracker or stale bread. Bake a light brown.—Mrs. M. C. G. Cabbage Pudding. *. •Boil the cabbage till tender, chop fine and add four eggs, well ) beaten, one pound bread crumbs, one teacup melted butter, n iilk enough to make it as thick as mush, salt and pepper to the taste. Bake in a dish till the eggs and milk are cooked.—Mrs, McB. WARM SLAW. Cut the cabbage very fine and sprinkle over it a tablespoonfrl flour. Put a piece of butter, the size of an egg,, in the oven 252 WARM SLAW—SPINACH. to melt. Salt and pepper the cabbage and put it in the oven with the butter. Mix half a teacup of cream with the same quantity of vinegar, pour it over the cabbage and heat thorough ly.—Mrs. JS. G. IVarm Slaw. Cut the cabbage (hard red is best) as for cold slaw. Put in a saucepan one-quarter pound butter, two gills water, three gills vinegar, one teaspoonful salt, and a little cayenne pepper. If yoti like, add a garlic, minced fine. When this mixture has come to a boil, pour it boiling hot over the cabbage, and cover it five or ten minutes, when it will be ready for use. Warm Slaw. Wash the cabbage, cut fine and put on the fire with enough water to keep it from burning. When sufficiently tender, have ready a dressing made of vinegar, pepper, salt,, mustard, a spoonful of butter rolled in flour, and beaten eggs, all thoroughly mixed. Stir this quickly in the cabbage and let it boil up.—Mrs. Col. IV. FRIED CABBAGE. Reserve some cabbage from dinner. Set it away till next morning. Chop fine, season with pepper and salt, and fry brown with a slice of fat bacon. CAULIFLOWER. Remove the outside leaves. Cut in four parts, tie them tc gether, put in boiling water and let them simmer till the stalk is thoroughly tender, keeping it covered with water, and remov ing the scum. Boil two hours, drain well and serve with melted butter. You may cook broccoli by the same recipe, excep that you cut it in two pieces instead of four.—Mrs. M. • SPINACH. Pick and soaft several hours in cold water. Drain and TURNIP SALAD—RESIPEE FOK CUKIN KON-FEEL PEES. 253 each bunch. Throw in boiling water and boil till tender. Take up with a perforated skimmer. Put in a saucepan with a heapino- tablespoonful butter; pepper and salt to tapte. Stir in three hard-boiled eggs, chopped up. Let it simmer, stirring frequently. Put in a deep dish and cover with nicely poached eggs, buttered, peppered, and salted. Sea-kale may be prepared by the same recipe.—Mrs. S. T. TURNIP SALAD. Pick early in the morning. Wash one peck and put in cold water. Have ready a pot of boiling water in which a piece of bacon has boiled several hours, and the amount of water become much reduced. Take out the bacon, put in the salad, put the bacon back on top of the salad, and boil till very tender. Dip from the pot with a perforated skimmer, lay in a deep dish, skim the fat from the liquor and pour over the salad. Cover with nicely poached eggs. Cover and send to the table hot. Any other kind of salad might be cooked by this recipe.— Mrs. 8. T. TURNIPS. Boil and mash through a colander. Season with a cup cream, spoonful butter, pepper, and salt, and stew quite dry. Then you may bake them.—Mrs. Col. W. To STEW TURNIPS. Peel five or six turnips and put on to boil, adding a little salt to the water. When thoroughly done, mash fine through a colander, season with a teacup of cream, or milk, a tablespoonful butter, red and black pepper, and a little more salt, if needed, btew two or three minutes. Cabbage prepared the same waj' is very nice.—J/rs. G. M. A. RESIPEE FOR CUKIN KON-FEEL PEES. Gether your pees 'bout sun-down. The folrin day, 'bout o'clock, gowge out your pees with your thum nale, like 2 5 4 CORNFIELD OK BLACK EYE PEAS—CORN PUT IN BRINE. gowgin out a man's eye-ball at a kote house. Rense your pees, parbile them, then fry 'em with som several slices uv streeki middlin, incouragin uv the gravy to seep out and interruarrv with your pees. When modritly brown, but not scorcht, empty *intoo a dish. Mash 'em gently with a spune, mix with ra-w tomarters sprinkled with a little brown shugar and the immortal dish ar quite ready. Eat a hepe. Eat mo and mo. It is good for your genral helth uv mind and body. It fattens vou up, makes you sassy, goes throo and throo your very soul. But why don't you eat ? Eat on. By Jings. Eat. Stop ! Never,, while thar is a pee in the dish.—Mozis Addums. CORNFIELD OK BLACK EYE PEAS. Shell early in the morning, throw into water till an hour before dinner, when put into boiling water, covering close while cooking. Add a little salt, just before taking from the lire. Drain and serve with a large spoonful fresh butter, or put in a pan with a slice of fat meat, and simmer a few minutes. Dried peas must be soaked overnight, and cooked twice as long as fresh.—Mrs. S. T. To BOIL. J)RIED PEAS. Soak in boiling water the night before. Then next day parboil and drain. Put in fresh water with a piece of middling or ham, and boil till tender.—Mrs. Col. Wl To BOIL DRIED LIMA, OR OTHER BEANS. Soak overnight. Next morning, soak in fresh water till two hours before dinner, when boil steadily in a covered saucepan two hours. Drain and add a large spoonful fresh butter, and a little salt.—Mrs. 8. T. CORN PUT UP IN BRINE. Late as possible in the fall prepare tender roasting oars 10 winter use. Strip off the outer shuck, leaving the inner, lky ones next to the grain. Have ready a nice clean wooden PICKLES AND CATSUPS. 255 or tub, properly scalded and sunned. Sprinkle salt over the bottom. Pack closely with corn. Wash a large flat rock and lay on the top, when nearly full. Pour strong brine over the corn, covering it well. The day before using, strip off the shuck and silk, place in a bucket of cold water (renewing the' water once, or twice), and let it stand till ready to use it. Tw» ears soaked thus, and shaved into a pot of soup with other veg etables, will impart a delicious flavor.—Mrs. 8. T. PICKLES AND CATSUPS. For pickles and catsups, use the best cider vinegar, it being not only more wholesome than other kinds of vinegar, but the only sort that will keep pickles or catsup for any length of time. In making catsup, or in scalding pickles in vinegar, if a brass kettle is used, it must be scoured with s#nd and ashes, washed and wiped dry, and then scoured with vinegar and salt. By sttendingto these directions, the brass kettle maybe safely used —though the pickles or catsup must be poured from it the instant it is taken from the fire, or they will canker. In making pickles, it is a good rule to allow two pounds of stigar to each gallon of vinegar for sour pickle, though a larger proportion must be allowed for sweet pickle. Vinegar for pickling should be spiced and set to sun from spring to autumn. Never put pickle in a jar that has been used for butter or lard. Examine often to see if the pickle is "Well covered with vinegar, and if any of it has turned soft, remove it. Keep it in a dry, airy closet, and be careful not to let it freeze. Pickle is generally considered best when from six Months to a year old. Some housekeepers use the same vinegar (with a slight addition) from year to year, by draining the pickle as they take it out of the jar. 256 PICKLE VINEGAR—VINEGAR FOR PICKLES. PICKLE VINEGAR. • 2 gallons cider vinegar. 4 ounces white pepper, beaten. 4 ounces whole allspice. 4 ounces mustard-seed. 2 ounces ground mustard. 2 ounces of mace. 2 ounces of turmeric. 2 ounces of white ginger. 2 ounces of garlic. 2 ounces of horseradish. 2 gills of celery-seed. 2 sliced lemons. f 5 pounds of sugar. This ought to be prepared several months before using, and always kept on hand ready for use.—Mrs. £. T. JPickle Vinega/r. 2 gallons vinegar. 1 pint black mustard-seed. 4 ounces ginger. 3 ounces allspice. 1 ounce cloves. 4 ounces whole black pepper. 1 ounce celery-seed. 3 pounds brown sugar. 2 handfuls scraped horseradish. 1 handful garlic. 3 sliced lemons. Make in May, and sun all summer.—Mrs. D. M. VINEGAR FOR PICKLES. 2 gallons vinegar. 1 cup bruised ginger. 1 cup black mustard-seed. YELLOW PICKLE VINEGAR, 257 1 cup garlic. •£ cup black pepper. 1 cup celery-seed. \ cup of mace. \ cup of cloves. |- cup of turmeric. 2 pounds brown sugar. 1 pod red pepper. 1 handful horseradish. —Mrs. P. W.. Cucumbers (sliced), snaps, gherkins, muskmelons, cabbage, onions, or anything to be put into the spiced vinegar, must be ireviously boiled tender in strong vinegar and salt—well ressed out—and then put into the pickle vinegar, will soon be y for use.—Mrs. JT. JT. C. YELLOW PICKLE VINEGAR. 2 gallons of pure cider vinegar. 1 pint black mustard-seed. 1 pint white mustard-seed. 2 ounces ground mustard. 4 ounces white ginger. 3 ounces pepper. 3 ounces allspice. 1 ounce mace. 1 ounce cloves. 2 ounces turmeric. 1 large handful horseradish. 1 handful garlic. ' 1 spoonful salt. 1 gill celery-seed. 6 lemons. 5 pounds sugar. The liquid should be mixed in the spring, and set in the sun, -Mrs. T. M. C. 258 INGREDIENTS TO ONE GALLON GKEEN PICKLE. INGREDIENTS TO ONE GALLON GREEN PICKLE. 3 pounds of sugar. •| ounce of mace, full weight, and beaten. •^ ounce of black pepper, full weight, and beaten. 1 ounce ginger, light weight, and beaten. •£ ounce allspice, light weight. •£ ounce cloves, light weight. \ tablespoonful salt, light weight. •£- ounce celery-seed, light weight. 2-^- ounces cinnamon, beaten.—Mrs. Dr. JP. C. PREPARING PICKLES. Vegetables for pickle should be kept in cold and strong brine till they turn yellow: then put vine-leaves in the bottom of the kettle, then a layer of vegetables and a layer of leaves till full. Pour on them, boiling salt and water and let them boil until a bright green. Take them, while hot, and place in weak vinegar for a whole week. Then add them to the spiced vinegar. Afterwards rub on them a little turmeric. Prepare the spiced vinegar in May, and expose to the sun every day for some time. —Mrs. E. YELLOW PICKLE. 2 gallons vinegar. 2 pounds sugar. 1 ounce turmeri 3 ounces allspice 1 ounce cloves. 1 ounce mace. 1 pint mustard-seed. 2 tablespoonfuls celery-seed. Pound all together and stir into the hot cider vinegar f< several minutes. Prepare your vegetables by quartering cabbage and scalding them in brine; cover them and leave u YELLOW PICKLE. 259 cold; squeeze dry and hang in the sun; when bleached, throw in plain vinegar, then into the spiced vinegar.—Mrs. JP. Yellow Pickle. 2^- gallons vinegar. 7 pounds sugar. 1 pound white mustard-seed. 1 bottle mustard. 1 pound white ginger. •§• pound white pepper. •£ pound turmeric. 2 ounces nutmeg. 2 ounces allspice. 2 ounces cloves. 2 ounces celery-seed. Pound them all before putting in the vinegar, add one pound scraped horseradish, half-dozen lemons sliced. Scald two dozen onions, sprinkle them with salt, and let them stand a day; drain off the water and wash well with the vinegar. Add them to your spiced vinegar. Cut your cabbage and scald them in strong salt water till you can run a straw through them; drain them for a day and put into plain vinegar for two weeks; let them drain again a day or two before putting into the prepared vinegar. Put two tablespoonfuls turmeric in the plain vinegar to turn the cabbage yellow.—Mrs* ^ T.A. Yellow Pickle. One peck cabbage cut up. Lay in a jar, sprinkling with Ga lt; leave it twenty-four hours; squeeze out and put in a •kettle with half a dozen onions chopped, cover with vinegars add one ounce turmeric, and boil one hour. Then add: 2 pounds brown sugar. I- ounce mace. \ ounce allspice. \ ounce cloves. 260 w YELLOW PICKLE—YELLOW PICKLED CABBAGE. 4 tablespoonfuls mixed mustard. 1 teacup black peppercorn. 4 tablespoonfuls ground ginger. 2 tablespoonfuls celery-seed. Boil till clear.—Mrs. JS. B. Yellow Pickle. 2 gallons cider vinegar. 4 ounces beaten white pepper. 4 ounces whole allspice. 4 ounces white mustard-seed. 4 ounces black mustard-seed. 2 ounces mace. 2 ounces turmeric. 2 ounces white ginger. 2 ounces ground mustard. 3 ounces garlic. 3 ounces horseradish. 2 gills celery-seed. 4 sliced lemons. 5 pounds brown sugar. Should be prepared months before using. Cabbage to be pickled should be boiled or scalded in salt and water until the leaves can be burned back so as to sprinkle salt between them ; then must be dried in the sun. Shake all the salt out when dry, and soak in plain vinegar, with a little turmeric sprinkled on each layer of cabbage. After ten days, drain them and put in the spiced vinegar.—Mrs. JS. T. YELLOW PICKLED CABBAGE. 1 ounce turmeric. 1 gill black pepper. 1 gill celery-seed. A. few cloves. A few pieces of ginger. A QUICK WAT TO MAKE YELLOW PICKLE. 261 4 tablespoonfuls made mustard. \ ounce mace. 2 pounds sugar. 1 tablespoonful allspice. Take one peck of quartered cabbage ; slice them and put a laver of cabbage and one of salt; let it remain over night. In the morning squeeze them and put on the fire with four chopped onions, and cover with vinegar; boil for an hour, then add the spices mentioned above, and let it boil an hour longer; when cold it is ready for use.—Mrs. W. II M. A QUICK WAY TO MAKE YELLOW PlCKLE. Two gallons chopped cabbage, sprinkle one handful salt through it, and let stand over night. Squeeze it out dry and put into a kettle. Add one ounce of celery-seed, one ounce of turmeric, one quarter-pound of mustard-seed, (black and white mixed), five pounds bro^n sugar, with vinegar enough to cover the whole well. Boil until the cabbage is tender. Put it in stone jars and keep it closely covered. It is fit for use the day after it is made.—Mrs. J. G. W. YELLOW PICKLE. 2 ounces black mustard-seed. 2 ounces white mustard-seed. 2 ounces celery-seed. 1 ounce coriander, 1 ounce white pepper. 1 ounce green ginger. 2 ounces turmeric. 1 pound brown sugar. Put these in one and one-half gallons best cider vinegar, and set in the sun. This can be prepared during the winter, if you choose. Quarter your cabbages (small heads about the size of a large apple are best), and put in a tub. Make a strong brine, 262 "• CABBAGE PICKLE FOR PKESENT USE. boil and pour over while hot. Let them stand twenty-four hours and then repeat. On the third day spread them on a board or table, salt them slightly, and let them stand in the hot sun four days, taking care that no dew shall fall on them. Put in a jar and pour on your prepared vinegar boiling hot. This pickle will not be ready for the table till it has softened and absorbed the vinegar. You can judge of this by your taste. To make quick pickle by this recipe, you simply salt your cabbage fc..1 one night, pouring off in the morning the water drawn out by the salt. Then put in the kettle with the spices and vinegar, and boil until a straw will go through.—Mrs. 2 6 3 3 tablespoonfuls coriander-seed. 3 tablespoonfuls celery-seed. 2 tablespoonfuls mace. 2 tablespoonfuls allspice. 1 dozen cloves. \ teacup made mustard. 4 tablespoonfuls white mustard-seed. 1 pound sugar. 4 or 5 sliced onions. Salt your cabbage first as for slaw, and let it stand two or three hours. Put in a porcelain kettle and cover with weak •vinegar; put turmeric enough to color, boil it till tender, then •drain off* the weak vinegar, and cover it with strong cider vinegar, and mix the spices well through i t ; add three or more tablespoonfuls turmeric, and boil the whole fifteen minutes very hard. When cold, it is ready for use.—Mrs. 8. M. CHOPPED CABBAGE PICKLE. Cut the cabbage as for slaw, pour over it enough boiling brine to cover it. Chop and scald a .few onions in the same "way, cover both, and leave twenty-four hours; then squeeze in a cloth until free from brine. If it should taste very salt, soak in. clear water for a few hours and squeeze again. Loosen and mix the cabbage and onions thoroughly. To one-half gallon «abbage put: 1 small cut onion. 1 pound brown sugar. 1 small box mustard. \ pound white mustard-seed. 1 small cup grated horseradish. \ ounce mace. 1 tablespoonful ground black pepper. 2 ounces celery-seed. 1 ounce turmeric. Chopped celery and nastua-tiums, if they can be had. Mix i GKBEEN PICKLE. all, and cover with cold vinegar. If necessary, add more vinegar after it has stood awhile.—Mrs. G. JSf. GREEN PICKLE. Put the pickles in a strong brine, strong enough to bear an egg. Three weeks is long enough for them to remain in brine if you wish to make your pickle early in the fall; but they will keep several months, indeed all the winter, by having them, always well covered with the brine. When ready to make your pickle, drain off every drop of brine, and pour boiling water over the pickles. Repeat this for three mornings in succession. Then pour off this last water, and soak the pickles two days in cold water, changing the water each morning. Next, pouring off this water, scald the pickles three mornings in weak vinegar, weakening the vinegar by putting two quarts of water to one of vinegar. This is the time for greening the pickles, by putting in the jar or keg a layer of pickle, then sprinkling in a little powdered alum, and so on, till the vessel is filled ; then pouring on the weakened vinegar. Only use the alum the first morning; but the other mornings pour off the vinegar and pour on a fresh quantity. All this is necessary, if you wish to have pickle perfectly free from the brine, and in a condition to keep. Fill your jars with the pickle thus prepared, and pour over them the best of vinegar, after seasoning it and letting it boil a few minutes. Seasoning to one gallon vinegar : 3 pounds brown sugar. 1 tablespoonful allspice. 1 tablespoonful of cinnamon. 1fcablespoonfulof ginger. 1 tablespoonful of black pepper, all pounded. 20 drops oil of cloves, or 3 ounces of cloves. 1 ounce celery-seed. 1 pod red pepper. 2 tablespoonfuls grated horseradish.—Mrs. C. GEEEN PICKLES. 265 Green Pickles. Put the pickle in strong brine for two days; then boil the brine and pour it over them hot. Repeat this twice. Then pour over them boiling vinegar and water mixed, three successive times, at intervals of two days. For a three-gallon jar take: 1 teacup black pepper. 1 teacup allspice. ^ teacup of ginger. ^ teacup of mace. •£ teacup of cloves, all beaten, but not fine. 2 heads of cabbage chopped fine. 2 teacups horseradish. 8 onions chopped fine. 1 quart mustard seed. Take half of the beaten spices and mix with the latter ingredients, also three cups of brown sugar ; stuff the mangoes with this. Add the rest to the vinegar with five pounds of sugars and pour on the pickle hot. This makes very superior pickle.—Miss S. S. V. Green fickle [3 gallons]. 2 ounces mace. •g- pound ginger, scalded and sliced. 2 ounces cloves. 2 ounces cinnamon. 2 ounces long pepper. 2 ounces black pepper. 2 ounces allspice. 1 ounce nutmeg. £ pound horseradish scraped, sliced, but not dried, 1 ounce turmeric. 4 ounces black mustard-seed. 1 ounce coriander-seed. 12 266 CUCUMBERS OR OTHEK SMALL PICKLES. 2 ounces garlic, or onion. 2 pounds brown sugar. Prepare the cucumbers as follows : gather cucumbers, snaps etc., and put them in a large stone jar, pouring over them a strong brine which has been boiled and skimmed—hot, but not boiling; cover with an old table-cloth to keep the steam in. Let them stand about a week, then take and soak twenty-four hours in cold water. Next put them in a large kettle lined with grape leaves, and fill, covering with weak vinegar. Sprinkle in a dessertspoonful of powdered alum, and cover with grape leaves, setting on the stove until a beautiful bright green. Put in a jar and pour this vinegar over them and let them stand until next day; then dry the pickles with a cloth, and have ready the jar, putting in a layer of the pickles with a layer of s he seasoning before mentioned; fill with strong cider vinegar. Tie up closely, and keep in a warm, dry place. The spices must be bruised or beaten tolerately fine before putting with pickles ; and a little salad oil added is an improvement.— Mrs. P. McG. CUCUMBERS OR OTHER SMALL PICKLES. 2 gallons vinegar. 3 tablespoonfuls ginger. 2 tablespoonfuls celery-seed. 1 tablespoonful cinnamon. 2 tablespoonfuls turmeric. 1 tablespoonful horseradish. ' 1 tablespoonful garlic. 2 tablespoonfuls pepper. 1 teaspoonful cloves. 1 teaspoonful of mace. 1 teaspoonful of allspice ; all the spices must be pulverized. Add the garlic and horseradish when cold. Add two pounds sugar, which must be boiled in the vinegar and poured over fc&e spices. One teaspoonful red pepper will improve it. -Boil t PICKLED CUCUMBERS—CUCUMBER PICKLE. 267 •ye»etables in plain vinegar before putting in the spiced vinegarGherkins and snaps are made in the same way as cucumbers* -Mrs. S. PICKLED CUCUMBERS. £ gallon vinegar. 3 pounds brown sugar. 2 tablespoonfuls cloves. 2 tablespoonfuls allspice. 2 tablespoonfuls mustard. 2 tablespoonfuls celery. 1 tablespoonful white ginger. 1 tablespoonful cinnamon. 1 tablespoonful black pepper. 2 pods green pepper. 4 lemons sliced. A little horseradish. 12 onions, and as many cucumbers as the vinegar will weh •cover. Boil all together until the cucumbers are tender, and they will be ready for use in a week or so. To green the fruit: line your brass kettle with grape-leaves, and then pour weak vinegar on the cucumbers, cover with leaves, and boil a little while. —Mrs. E. L CUCUMBER PICKLE. / 2 gallons good vinegar. 1 cup bruised ginger. 1 cup mustard-seed. 1 cup garlic. 2 onions chopped fine. s\ teacup black pepper. 1 teacup celery-seed. \ ounce mace. \ ounce cloves. •£• ounce turmeric. "BOILED CUCUMBER PICKLE PICKLED CUCUMBEE8. 1 pod red pepper. 1 handful horseradish. 3 pounds brown sugar. After greening the cucumbers, put them in plain vinegar for a few days. Then boil the spices in one gallon of the vinegar and pour it over the pickle boiling hot. Do this twice; it will be ready for use in a week.—Mrs. JP. TF. BOILED CUCUMBER PICKLE. Take fresh cucumbers (size for eating), put them in brine for a few days; take them out, and put them in vinegar to soak for two days. Then wipe them dry, cut them in pieces one inch thick. Make a seasoning of a mixture of allspice, cloves, mace, nutmeg, and whole black pepper, about two ounces to seventyfive cucumbers. Add celery-seed, and onion chopped fine. Take a large stone jar, put a layer of cucumber and a layer of the mixture, with plenty of brown sugar (about eight pounds to a large jar). In this way fill the jar, then cover it wit! strong vinegar: tie the mouth up securely, put the jar in a pot of cold water, and boil until the cucumber is tender, and they will be ready for use in a few days.—Mrs. 0. G. McP. PICKLED CUCUMBERS. Put them in a wooden or stone vessel, pour over strong salt and wafcerboiling hot, pu>t a weight on to keep them under the pickle. After three days, pour it off, boil, and turn it over again : let stand three days again; then take them out and le them Le one night in plain cold water; next day put them ov< the fire, but do not let them boil, allowing one tablespoonful alum to one gallon vinegar; mace, cinnamon, peppercor white and black mustard-seed and grated horseradish, o tablespoonful each to every gallon vinegar, and one teaspoo ful turmeric, and two and one-half pounds sugar. 1 o i double piece of linen, and a soft, thick brown paper, and tie SWEET OTTCUMBEK PICKLE—GKEEN TOMATO PICKLE. 2 6 9 iars ti^ht; throw in the vinegar and keep in a dry place. A bladder and linen cloth are nice to be over the pots.—Mrs. Gr. P. SWEET CUCUMBER PICKLE. Slice cucumbers and soak in brine a week; then soak in salt water until the salt is extracted sufficiently. Boil in strong alum water half an hour, then in ginger tea half an hour. Make a syrup of one quart good vinegar, one pint water, three pounds sugar, to four pounds cucumbers; season with mace, cinnamon, cloves, and celery-seed. Put in the cucumbers and boil till the syrup is thick enough. Add some sliced ginger.— Mrs. KM. CUCUMBER SWEET PICKLE. First lay the cucumbers in salt and water for one week or ten days; next cut them in slices quarter of an inch thick. Then soak out the salt and boil them in alum water half an hour, and afterwards in ginger tea for one hour. Then make a syrup of one pint water, one quart vinegar, three pounds sugar to every four pounds cucumbers. Flavor with cloves, mace, and cinnamon. Boil all together until the syrup is sufficiently thickened. —Mrs. A. C. To PICKLE RIPE CUCUMBERS. Take them yellow, but not too ripe, scrape the seeds well out; lay them in salt and water twenty-four hours, then make syrup same as for peaches ; in a week scald tho vinegar again. —Mrs. 0. GREEN TOMATO PICKLE. Slice green tomatoes and onions; sprinkle each layer with salt; let them stand until next day, then press all the juice out, ^Qd season very highly with red and black pepper, celery, bustard seed, a little turmeric, and some sugar; cover with vinegar, and cook until tender.—Mrs. M. B. GREEN TOMATO PICKLE. Slice and chop green tomatoes, until you have one gallon 270 GREEN TOMATO PICKLE—GBEEN TOMATO SAUCE. Chop one dozen large onions. Mix and sprinkle four larsa spoonfuls of salt upon them, let it stand one night; next dav drain off all the water, and have one quart strong vinegar two pounds sugar, spices and pepper to your taste. Put in the vinegar, and put with the tomatoes in a porcelain kettle • boil half an hour. Place in the jar for keeping and cover closely. Three or four days afterwards, boil again for a few minutes and put away for use.—Mrs. L. JP. Green Tomato Pickle. One peck tomatoes sliced. One dozen onions. Sprinkle with salt, and lay by twenty-four hours; then drain them. 3 pounds sugar to one gallon vinegar. 1-J ounces ground pepper. 1 ounce whole cloves. 1 ounce mustard-seed. 1 ounce allspice. 1 cup mustard, mixed. Put all in a kettle, with vinegar enough to cover; boil till tender.—Mrs. S. B. To MAKE GREEN TOMATO SAUCE. 16 pounds tomatoes. 7 pints good cider vinegar. 4 pounds brown sugar. •J pint celery-seed. •J pint mustard-seed. 1|- pints onions, cut fine. 1 teacup ground mustard. \ ounce mace. 2 ounces cinnamon. 1 ounce allspice. GKEEN TOMATO 8AU0E. 271 | ounce cloves. ^ pound black pepper. Put all of the spices in the vinegar, and boil one hour. Then put in the tomatoes, which you must slice the night before, and put one layer of salt and one of tomatoes. Drain the water off, and boil the tomatoes in the spiced \jinegar till done.—Mrs.Dr. 8. GREEN TOMATO SAUCE. Peel and slice the tomatoes. To two gallons add : 5 tablespoonfuls ground mustard. 2£ tablespoonfuls ground black pepper. 2 tablespoonfuls ground allspice. 2 tablespoonfuls ground cloves. 3 gills white mustard-seed. 1 gill celery-seed. 1 gill salt. 1 pint onions, chopped fine. 2 quarts brown sugar. 2 quarts vinegar. Beat all the spices, except the mustard-seed, and boil togethel until thick as marmalade.—Mrs. S. T. Green Tomato Sauce. 2 gallons tomatoes, sliced. 3 tablespoonfuls salt. 3 gills of mustard-seed, whole. 2£ tablespoonfuls pepper. 1-J tablespoonfuls allspice. 3 tablespoonfuls mustard, beaten smooth. 1 teaspoonful cloves. 1 teaspoonful cinnamon. 1 teaspoonful celery-seed. 1 pint onions, chopped fine. 1 quart sugar. 2-§- quarts vinegar. Mix thoroughly and boil till done.—Mrs. P. McQ-. 272 SWEET TOMATO PICKLE—KIPE TOMATO PIOKLE. SWEET TOMATO PICKLE. Peel small tomatoes with a sharp knife; scald in strong ginger tea until clear. To four pounds tomatoes, two pounds sugar, not quite one quart vinegar ; cinnamon, mace, nutmeg to taste. Scald the tomatoes and pour on boiling hot.—Mrs. J. H. F, Sweet Tomato Pickle. Boil green tomatoes in strong ginger tea for ten minutes. Then take out, and to every two pounds add one quart of vinegar, one pound sugar, cinnamon, cloves and mace to your taste. —Mrs. P. Sweet Tomato Pickle. Slice one gallon green tomatoes, and put a handful salt to tjach layer of tomatoes. Let them stand twelve hours, then drain off the liquor, and add to them two green peppers, and from two to four onions, sliced; take two quarts vinegar, half a pint molasses, two tablespoonfuls mustard, one teaspoonful allspice, and one of cloves; heat it until it begins to boil, then put in tomatoes, onions, and peppers; let them boil ten minutes : pour into« stone jar, and seal tight. In a fortnight they will be ready for use.—Mrs. Dr. P. C. To MAKE PICCALILLI. To one-half bushel nicely chopped tomatoes, which must be squeezed dry, add two dozen onions, chopped fine, one dozen green peppers, chopped, one box ground mustard, one large root horseradish, nearly one pint salt, four tablespoonfuls ground cloves, four tablespoonfuls allspice. Mix thoroughly in a stone jar and cover with vinegar, making a hole in the centre to let the vinegar to the bottom.—-Mrs. RIPE TOMATO PICKLE. Puncture the tomato with a thorn or straw. Put a layer tomatoes, with onions cut up. Sprinkle salt on them, then pu TOMATO MARMALADE OE SAUCE FOE MEATS. 2?3 another layer of tomatoes and onions, with salt sprinkled over them. When you have filled the jar or vessel with tomatoes, let them remain about a week, then lay them in dishes to drain. Give each tomato a gentle squeeze, to get the salt water out. Put them in a jar and cover with strong vinegar. Boil a small quantity of vinegar with pepper, horseradish, and such other spices as you like, and pour it over the tomatoes. To two gallons of tomatoes, use a box of mustard dissolved in the vinegar.—Mrs. C. 0. TOMATO MARMALADE OR SAUCE FOR MEATS. Scald and peel fully ripe tomatoes, then cut them up, if large. To twelve pounds add six pounds sugar, one tablespoonful beaten cloves, one tablespoonful spice and one tablespoonful cinnamon. Boil all in a kettle unfcil the syrup becomes the thickness of molasses. Then add one quart of strong vinegar and boil for ten minutes. Pnt away in quart jars —Mrs. McG. y HYDEN SALAD. 1 gallon cabbage. •£• gallon green tomatoes. £ gallon onions,—all chopped fine. 4 tablespoonfuls salt. 2 tablespoonfuls ginger. 2 tablespoonfuls cloves. 1 tablespoonful cinnamon. 2 tablespoonfuls mustard. 1|- pounds brown sugar. Plenty of celery-seed. \ gallon strong vinegar. Boil the -whole one-half hour.—Mrs. JET. D. Hyden Salad. Cut one gallon cabbage as for slaw, one-half gallon green tomatoes. Cut up one pint green pepper, taking out the seed care12* 274 HYDEN SALAD. fully and cutting up the pod (do not use the seed), one quart onions cut up, and the water pressed from them and thrown away. Mix all these, and sprinkle through them 2 tablespoonfuls salt, and let them stand over night. Then take : 2 pounds sugar. 3 large spoonfuls ginger. 3 large spoonfuls turmeric. 3 spoonfuls celery-seed. 3 spoonfuls ground mustard. 2 spoonfuls allspice. 2 spoonfuls cinnamon. 1 spoonful cloves. 1 spoonful mace. Beat all fine, and mix with the salad ; pour over the whole three quarts good vinegar, and simmer for twenty minutes. Ready for use very soon, and very good.—Mrs. C. M. A. Uyden Salad. 1 gallon cabbage, chopped fine. |- gallon green tomatoes, chopped fine. \ pint green pepper, chopped fine. 1 pint onions, chopped fine. Sprinkle salt, and let it stand overnight; next morning, poui boiling water over, and squeeze dry. Take: 2 ounces ginger. 4 tablespoonfuls ground mustard. 1 ounce cinnamon. 1 ounce cloves. 2 ounces turmeric. 1 ounce celery-seed. 2 pounds sugar. 2 spoonfuls salt. \ gallon vinegar. Boil ten minutes.—Mrs. M* HYDEN SALAD. 275 Ilyden Salad. Cut up fine, 1 gallon cabbage. •J gallon green tomatoes. \ pint green pepper. 1 quart onions minced, the juice thrown away. Add to all these : 4 tablespoonfuls ground mustard. 2 tablespoonfuls ginger. 1 tablespoonful cinnamon. 1 tablespoonful cloves. 2 ounces of turmeric. 1 ounce celery-seed. 2 pounds sugar. 2 tablespoonfuls salt. Mix all well together, add one-half gallon good vinegar, an<~ boil slowly twenty minutes. Take the seed out of the pepper. Make late in the summer.—Mrs. It. Hyden Salad. 1 gallon of finely chopped cabbage. 1|- gallon green tomatoes. 1 pint green peppers—£ pint will do,, 1 quart onions. \ pint horseradish. 1 pound sugar. \ gallon vinegar. 4 tablespoonfuls ground mustard. 2 tablespoonfuls ginger. 1 tablespoonful cloves. 1 tablespoonful cinnamon. 1 tablespoonful celery-seed. 2 spoonfuls salt. Beat the spice well, mix all together well, and boil fifteens minutes. 276 OIL MANGOES TO MAKE OIL MANGOES. Black peppers can be used instead of the green, one tablespoonful ground.—Mrs. E. C. G. OIL MANGOES. 1 pound race ginger, well soaked, beaten and dried. 1 pound horseradish. 1 pound white mustard-seed. 1 pound black mustard-seed. 2 ounces ground mustard. 2 ounces black pepper. . 2 ounces turmeric. 2 ounces cloves. •£- ounce mace. 1 ounce celery-seed. 2 pounds sugar. Beat the ingredients together in a mortar, and mix the mustard with as much olive oil as will make a paste. Then after the mangoes have been in brine two weeks, and greened as you would cucumbers, stuff them; if any filling is left, sprinkle between the layers in the jar. Pour over as much boiling vin egar as will cover them.—Mrs. T. C. To MAKE OIL MANGOES. Put the mangoes in strong brine for five days. Wash them, and remove the seed. Stuffing for the same. 1£ pound white mustard-seed. ^ pound pounded ginger. £ pound black pepper, pounded. 4 ta*blespoonfuls celery-seed. 3 ounces mace. Mix these ingredients with as little oil as possible, stuff the mangoes with it, adding scraped horseradish and one blade of garlic. Pour cold vinegar over them, and one pound salt. Presa GREEN MANGOES—STUFFING FOE SIXTY MANGOES. 277 the mangoes under the vinegar, and watch them closely. It is •well to scald the vinegar in the spring.—Mrs. H. T. To GREEN MANGOES. After taking them from the brine, lay them in a kettle with grape-vine leaves between each layer of mangoes ; a little alum sprinkled on each layer. Let them simmer all day, changin the leaves if necessary. If not green enough, put them on the' second day.—Mrs. E. MANGOES. To a three-gallon jar of mangoes prepared for the vinegar, take: 1 teacup black pepper. 1 ounce allspice. •J ounce ginger. £ ounce mace. |- ounce cloves, beat well, but not fine. Take one head of raw cabbage. 8 onions. 2 teacups of horseradish. 1 quart of mustard-seed. Take half the beaten spices, and mix with the lattei ingredients, also three cups of brown sugar; besides, put one teaspoonful brown sugar in each mango before you put in the stuffing. It takes five pounds of sugar for a three-gallon jar. The balance of the sugar mix with the spice and vinegar enoug, «« to cover the pickle.—Mrs. H. C STUFFING FOR SIXTY MANGOES. 1 pound black mustard-seed. 1 pound white mustard-seed. 2 pounds chopped onion. 1 ounce mace. 278 PEAOH MANGOES. 1 ounce nutmeg. 2 handfuls black pepper. 1 ounce turmeric, well mixed with cold water. Pound the mace, nutmeg, and pepper. 1 cup sweet oil. J pound English mustard. 4 pounds brown sugar. Mix. all these well together, throwing in little bits of mango or cucumbers. PEACH MANGOES. Pour'boiling salt water over the peaches—let them stand two days; take them out and slit them on one side, and put them in turmeric vinegar for two days. Extract the seed, stuff and sew them up, and put in the prepared vinegar. Prepare the stuffing as follows : chop some of the peaches from the turmeric vinegar, add a large quantity of mustard-seed, celery-seed, a good deal of brown sugar—one pound to two and a half pounds peaches; ground ginger, cinnamon, cloves, pepper, turmeric, and any other spices, if you like. Onions chopped fine. Vinegar to be seasoned the same way; and any of the stuffing left may be put in the vinegar.—Mrs. O. C Peach Mangoes. • Remove the stones from large white Heath peaches by cutting in halves. Stuff them with white mustard-seed, a little pounded mace, turmeric, and celery-seed. Sew them up, and drop them in with the yellow cabbage.—Mrs. H. T. Peach Mangoes. Pour boiling salt water over the peaches, let them stand two days; then take them out, slit them on the side, and put them in turmeric vinegar for two days or longer. Take them out, extract the seed, stuff them, sew them up, and put into the prepared vinegar. To prepare the stuffing: Chop up some of /he peaches, add a large quantity of white PEACH MANGOES—PEPPER MANGOES. 279 mustard-seed, a good deal of brown sugar, some ground ginger, cinnamon, cloves, pepper, turmeric, celery-seed, also a great deal of chopped onion. Vinegar, seasoned with same ingredients. Quantity of spices can be regulated by your taste.—Miss 8. Peach Mangoes. Take large plum peaches, sufficient quantity to fill the jar. - Peel nicely, and take out the stones. Have ready the stuffing in proportion to the peaches. Mince fine some soft peaches, preserved orange' peel, preserved ginger, coriander-seed, celeryseed, a small quantity mace, cinnamon, candied strawberries, if you have them, and pickled cherries. Sew the peaches up, after stuffing them, and fill the jar. Then to every pound coffee sugar add one-half pint vinegar, allowing the above quantity to two pounds fruit. Make a syrup of the sugar and vinegar, and pour on the peaches, boiling-hot Repeat this for three mornings ; the fourth morning put them all on together, and boil a short time; add a few spices, cinnamon, and ginger to the syrup when you make it. They will be ready for use in a few weeks.—Mrs. JR. PEPPER MANGOES. With a sharp knife take the cap out of the pod, then scrape out the seed. Lay the pods in weak salt and water for one hour. Take hard cabbage, chop tr em very fine, and to every quart of cabbage, add 1 tablespoonful salt. 1 tablespoonful pulverized black pepper. 2 tablespoonfuls white mustard-seed. 1 teaspoonful ground mustard. Mix all this well together, drain the peppers, and stuff them •with the mixture, and replace the cap. Pack them closexy in a stone jar, with the small end downwards. Do this until the jar is filled; then pour on them strong 280 TO PICKLE WALNUTS—WALNUT PICKLE. cold vinegar. They are ready for use in three weeks. You can use spices and sugar, if preferred.—Mrs. W. A. S. To PICKLE WALNUTS. After the walnuts have Jbeen in brine six weeks, scrape and wipe them with a coarse towel. Put them in plain vinegar, and let them remain for a week or two. Drain them well—pj.ace in a jar, and pour over them vinegar spiced and prepared as for yellow pickles, omitting the turmeric and lemons, and using black pepper instead of white.—Mrs. /S. T. WALNUT PICKLE. The walnuts must be quite green and tender. First soak them in fresh water, then rub off with a coarse towel. The walnuts must be kept in brine a week, and then soaked in clear water for several hours. Boil them in vinegar a little while— this time put water in the vinegar; then put them in good strong vinegar, a portion of which must be boiled and poured over them four successive mornings. Season with cinnamon, mace, cloves, and add two pounds sugar to one gallon vinegar, or in proportion to quantity of pickle.—Mrs. C. G. Walnut Pickle. Gather the nuts about the 10th or 20 th of June, when they are sufficiently tender to be pierced with a pin; pour boiling salt water on, and let them be covered with it nine days, changing it every third day. Put them on dishes to air, until they are black; then soak out the salt, and put them in weak vinegar for a day or two; put into the jar, and pour on hot the following pickled vinegar: 7 ounces ginger. 7 ounces of garlic. 7 ounces of salt. 7 ounces of horseradish. •^ ounce red pepper. WALNUT PICKLE—PICKLED MARTINAS. 281 i ounce of orange peel. £ ounce of mace. X ounce of cloves, all boiled in 1 gallon strong vinegar. 1 ounce black pepper also.—Mrs. an hour, take it off and lay it on dishes to drain. Next, morning put one quart vinegar, three pounds brown sugar, one WATERMELON PICKLE PICKLED PLUMS. : 2S\) ©unce cinnamon, one ounce mace, the white of one egg well beaten and thrown on top of the liquid (to clear it as you would jelly), three teaspoonfuls turmeric, all together in a kettle, and boil for a few minutes; skim off what rises as scum with the eo-g. Throw in the rind, and boil for twenty minutes. The peel of two fresh lemons will give a nice flavor, though not at all necessary.—Mrs. L. W. C. WATERMELON PICKLE. 4 pounds watermelon rind. 2 pounds sugar. 1 pint vinegar, Mace, cloves, cinnamon, and ginger to the taste. Peel the rind and cut in pieces ; boil.in ginger tea till clear, ihen throw in cold water overnight. Next morning make a syrup and preserve the rind; just before taking off*the fire, pour in the vinegar,—Mrs. A. T. WATERMELON RIND PICKLE. Ten pounds melon, boil in water until tender. Drain the water off. Make a syrup of two pounds sugar, one quart vinegar, one-half ounce cloves, one ounce cinnamon; boil all this and pour over rind boiling-hot; drain off the syrup and let it come to a boil; then pour it over the melons.—Mrs. O. C. McP. PICKLE OF WATERMELON RIND. Cut in pieces and soak the rind in weak salt and water for twenty-four hours—of course having first peeled off the outside. To seven pounds rind put thrfe pounds sugar ; scald well in ginger tea, and make a syrup of the sugar and vinegar, enough to cover the rind. Season the syrup with mace and ginger, and boil the rind in it till tender. A delicious pickle.Mrs. Dr. P. G. PICKLED PLUMS. 7 pounds sweet blue plums. 4 pounds brown sugar. 13 290 TO PICKLE DAMSOXS—GERMAN PICKLE. 2 ounces stick cinnamon. 2 ounces whole cloves. 1 quart vinegar. Put a layer of plums and spice alternately ; scald the vinegap and sugar together; pour it on the plums; repeat for two or three days, the last time scalding plums and syrup together. Mrs. W. To PICKLE DAMSONS. Take seven pounds damsons, wash and wipe them dry, three pounds sugar, one-half ounce cinnamon, half-ounce mace, halfounce cloves, half-ounce allspice. With one. quart strong vinegar and the sugar make a syrup, and pour it over the fruit boiling-hot. Let it stand twentyfour hours ; repeat the boiling next day, and let it remain twenty-four hours longer ; then put aH on the fire together and cook till the fruit is done.—Miss D. D. SWEET PICKLE. Boil in three quarts of vinegar four or five pounds sugar, one ounce cinnamon, one ounce allspice, one ounce mace, one-half ounce cloves, and pour all over fourteen pounds damsons or peeled peaches.—Mrs. 0. J3. GERMAN PICKLE. •J pound white sugar. 1 pound damsons-. • 1 pint vinegar. 1 teaspoonful cloves. A few sticks of cinnamon. Make a syrup with vinegar, sugar and spices, then drop m a few of the damsons at a time. Scald them until the skins crack, laying each quantity in a dish till all are done. Fill the jars three-fourths full, and pour in the syrup.—Mrs. R. L. 1• COMPOSITION PICKLE—KAGOXFR1 PICKLE. 291 DAMSON PICKLE. 7 pounds fruit. 1 ounce cinnamon. 1 ounce cloves. 1 ounce mace. 1 ounce celery-seed. 3 pounds brown sugar. Spices to be beaten fine ; put them in the jar, sprinkling the ,spice through in layers. Boil one quart vinegar with the sugar, and pour over the fruit and spices. Hepeat the" scalding of the vinegar for four days.—Mrs. C. JV. COMPOSITION PICKLE. 1 gallon chopped, cabbage, |- gallon green tomatoes, sliced, ^ gallon cucumbers, 1 quart onions, all finely chopped. Let them stew several hours, then drain off the water. Add : 4 tablespoonfuls ground mustard. 2 tablespoonfuls ginger. 1 ounce cloves. 2 ounces turmeric. ^ 2 ounces celery seed. 2 pounds brown sugar. 2 spoonfuls salt. •J gallon strong vinegar; boil twenty minutes.—Mrs. G. O, i RAGOUT PICKLE. 2 gallons chopped cabbage. . 2 gallons green or ripe tomatoes. 5 tablespoons of mustard, ground. 3 gills mustard-seed. • 2 tablespoonfuls allspice. 292 KENTUCKY PICKLE—FJ2ENCH PICKLE. 2 teaspoonfuls cloves. 1 gill salt. 1 pint chopped onions. 1 pound brown sugar. Some chopped celery, or celery-seed. 3 quarts good cider vinegar. Boil all well together, and it is ready for use.—Miss E. T. KENTUCKY PICKLE. Take green tomatoes, cabbage, and onions, about equal quantities—grind them in a sausage machine. Salt, and put the mixture in a bag, and let it hang all night or until the juice has run from it—then season with red and black pepper, mustardseed, celery-seed, cloves, sugar. Pack in jars, and cover with strong cold vinegar.—Mrs. M. D. FRENCH PICKLES. 1 peck green tomatoes. \ peck onions. \ pound white mustard-seed. 1 ounce allspice. 1 ounce cloves. 1 bottle mixed mustard. i 2 tablespoonfuls black pepper. 1 tablespoonful cayenne. 1 ounce celery-seed. 1 pound brown sugar. Slice the tomatoes and lay them in salt for twelve hours ; pour off the brine. Slice the onions, and put a layer of onions, tomatoe\>, spices and sugar into a bell-metal kettle, until ,the ingredients are all in. Pour in vinegar until well covered, and boil for one hour.—Mrs. Dr. S. French JPickle. 1 gallon cabbage. £ gallon green tomatoes. SPANISH PICKLE—ONION PICKLE. 293 1 quart onions. 6 pods green pepper, without the seed. 3 tablespoonfuls ground mustard, or seed. 1 tablespoonful ginger. : 1 tablespoonful horseradish. 1 tablespoonful cinnamon. 1 tablespoonful cloves. 2 tablespoonfuls salt. 1 tablespoonful celery. £ pound sugar. ^ gallon vinegar. Chop up cabbage, tomatoes, onions, and pepper; sprinkle salt over it, and let it stand an hour or so, and pour off the liquor. Add spices and vinegar, boil all together until you can stick a straw through the cabbage and tomatoes. This, as you see, will only make a small quantity when boiled down.—Mrs. M. McN. SPANISH PICKLE. 4 dozen large cucumbers. 4 large green peppers. \ peck onions. \ peck green tomatoes. Slice the whole, and sprinkle over with one pint salt, allow them to remain over night, then drain them. Put the whole into a preserving kettle, and aid the following ingredients : sliced horseradish according to your judgment, one ounce mace, one ounce white pepper, one ounce turmeric, one ounce white luustard-seed, half an ounce cloves, half an ounce celery-seed; four tablespoonfuls of dry mustard, one and a half pounds brown sugar. Cover the whole with vinegar, and boil it one hour.—Mrs. J. J. M. ONION PICKLE. Peel and scald the onions in strong salt water twenty-five ot thirty minutes; take them out and lay on dishes in the sun5 a 294 PICKLED ONIONS APPLE PICKLE. day or two, then put them in vinegar prepared as for cabbage pickle.—Mrs. Dr. J*. PICKLED ONIONS. Pour boiling water over the onions and let them stand until the brine gets cooled; then change the brine for nine mornings, warming it every day. The ninth day put them in fresh water, and let them soak one day and night. Then put the spices and vinegar on the fire, and let them come to a boil, and drop in the onions in a few minutes; add sugar to your taste.—Mrs. A. H. LEMON PICKLE. Kasp the lemons a little and nick them at one end; lay them in a dish with very dry salt, let them be near the fire, and covered. They must stand seven or eight days, then put in fresh salt, and remain the same time ; then wash them well, and pour on boiling vinegar, grated nutmeg, mace, and whole pepper. Whenever the salt becomes damp, it must be taken out and dried. The lemons will not be tender for nearly a year. The time to pickle them is about February.—Mrs. A. PICKLING FIFTY LEMONS. Grate off the yellow rind, cut off the end, and pack in salt for eight days. Set them in a hot oven, in dishes; turning until the salt candies on them. Place them in a pot and pour on two gallons vinegar (boiling) to which has been added two pounds •white mustard-seed, two tablespoonfuls mace, one pound ginger, four tablespoonfuls celery-seed, one pound black pepper, two' pounds sugar, one handful horseradish scraped. All the spices, except mustard-seed, must be pulverized.— Mrs. H. P. G. APPLE PICKLE. 3 pounds apples. 2 pounds sugar. 1 pint vinegar. OHEKKT PICELE TOMATO CATSUP. 295 1 teaspoonful mace. 1 tablespoonful beaten cinnamon. 1 dozen cloves. 2 teaspoonfuls allspice. 1 tablespoonful beaten ginger. 1 tablespoonful celery-seed. Boil until the apples are perfectly clear.—Mrs. J~. A. S. CHERRY PICKLE. Pick firm, ripe, short-stem cherries, and lay them in a stone jar, with the stems on. Put into a kettle vinegar, sweetened to your taste, allspice, mace, cloves, and cinnamon. Put on the fire until it is scalding hot, then pour over the cherries, and let them stand until next day, when the vinegar must be poured off them into the kettle again, and scalded as before, and poured on the cherries. Repeat this for nine mornings, and your pickle is ready for use.—Mrs. C PICKLED BLACKBERRIES. One pound sugar, one pint vinegar, one teaspoonful powdered cinnamon, one teaspoonful allspice, one teaspoonful cloves, one teaspoonful nutmeg. Boil all together, gently, fifteen minutes, then add four quarts blackberries, and scald (but not boil) ten minutes more. The spices can be omitted, if preferred.— Mrs. W. TOMATO CATSUP. Take sound, ripe tomatoes, grate them on a coarse grater, then strain through a wire sieve, throwing away the skins and seed. Then put the liquid in a cotton bag and let it drip for twentyfour hours. Take the residuum and thin to the proper consistency with vinegar. Then season it to your taste with garlic, salt, pepper, and spices.—Mrs. A. A. Tomato Catsup. One-half bushel tomatoes stewed sufficiently to be strained 296 COLD TOMATO CATSUP—TOMATO CATSUP. through a colander; to every gallon of pulp add three quarts strong vinegar, two tablespoonfuls salt, four tablespoonfuls grated horseradish, one pound brown sugar, three large onions chopped fine, one tablespoonful black pepper. Boil till quite thick.—Mrs. C. B. Gold Tomato Catsup. •J peck ripe tomatoes. ^ gallon vinegar. 1 teacup salt. 1 teacup mustard, ground fine. 4 pods red pepper. 3 tablespoonfuls black pepper. A handful celery-seed. 1 cup horseradish. All of the ingredients must be cut fine, and mixed cold. Put in bottles, cork, and seal tight. It is better kept awhile.— Mrs. P. Tomato Catsup. 1 gallon pulp of tomatoes. 1 tablespoonful ginger. 2 tablespoonfuls cloves. 1 tablespoonful black pepper. 2 tablespoonfuls grated horseradish. 2 tablespoonfuls salt. f- gallon vinegar. Boil all well together, then add three pounds sugar, and boil awhile.—Mrs. M. S. C. *. I IS Tomato Catsup. Put into a preserving kettle about one pint water, fill up the kettle with ripe red tomatoes, previously washed and picked, with the skins on, cover closely, and set on a hot fire; frequently "stirring that they may not stick to the bottom. Boil about one CUCUMBEE CATSUP. 297 hour. Turn into a wooden tray; when cool enough, rub through a coarse sieve, through which neither skin nor seed can pass. Measure five quarts of this pulp, and boil until very thick, then add two tablespoonfuls horseradish, two tablespoonfuls white mustard-seed, two tablespoonfuls celery-seed, two tablespoonfuls black pepper beaten fine, two or three races of ginger beaten fine, three or four onions chopped fine, a little garlic, one nutmeg, salt and sugar to the taste. Stir all in, and let it come to a boil. Pour in one quart strong cider vinegar. Let it boil up once more, and take off the fire. Bottle, cork, and seal.—Mrs. S. T. CUCUMBER CATST P. Pare and grate the cucumbers. To one quart of cucumbers add three large onions grated, one teaspoonful salt, one teaspoonful pepper, and as much vinegar as cucumbers. Exclude the air.—Mrs. L, P. Cucumber Catsup. Grate three cucumbers; one onion, one pint of vinegar, one tablespoonful black pepper, one tablespoonful salt, one teaspoonful pounded celery-seed. Put the catsup in bottles, with large mouths; as the cucumber settles, and is hard to get out.—Mrs. JT. T. Cucumber Catsup. Chop three dozen large cucumbers and eight white onions, fine as possible, or grate them. Sprinkle over them threefourths of a pint of salt, one-half teacup ground pepper ; before seasoning, drain off all the water through a sieve; mix well with good vinegar, and bottle.—Mrs. JP. JT. Cucumber Catsup. One dozen cucumbers, four large onions, four tablespoonfuls salt, four teaspoonfuls black pepper, one quart strong vinegar. Grate onions and cucumbers.—Mrs. JT. D. 13* 298 WALNUT CATSUP—TO MAKE CATSUP FROM LEAVES. WALNUT CATSUP. To one gallon vinegar : Add 100 walnuts pounded. 2 tablespoonfuls salt. A handful horseradish. 1 cup mustard-seed, bruised. 1 pint eschalots, cut fine. . \ pint garlic. \ pound allspice. \ pound black pepper. A tablespoonful ginger. If you like, you can add cloves, mace, sliced ginger, and sliced nutmeg. Put all these in a jug, cork tightly, shake well, and set it out in the sun for five or six days, remembering to shake it well each day. Then boil it for fifteen minutes, and when nearly cool, strain, bottle, and seal the bottles.—Mrs. A.. C. Walnut Catsup. Take forty black walnuts that you can stick a pin through; mash and put them in a gallon of vinegar, boil it down to three quarts and strain it. Then add a few cloves of garlic or onion, with any kind of spice you like, and salt. When cool, bottle it. Have good corks.—Miss JE. T. To make Catsup of Walnuts. Bruise the walnuts (when large enough to pickle) in a mortar ; strain off" the liquor and let it stand till it be clear ; to every quart thus cleared add one ounce of allspice, one ounce black pepper, one ounce ginger bruised fine. Boil the whole about half an hour; then add one pint best vinegar, one ounce salt, eight eschalots, or one ounce horseradish. Let it stand to cool; then strain it again, and bottle for use.—Mrs. M. P. To make Walnut Catsup from, the Leaves. Provide a jar that will hold about three gallons. Mix the following ingredients : common salt one pound, one-half ounce BAY SAUCE —MUSHROOM CATSUP. 299 powdered cloves, four ounces powdered ginger, one handful gar lie sliced, six pods bruised red pepper, three handfuls horseradish root, sliced. Gather the young leaves from the walnut— cut them small. Put a layer at the bottom of the jar; then sprinkle on some of the ingredients, and so on with alternate layers, until the jar is packed full. Let the whole remain in this state one night. Then fill with boiling vinegar, tie it closely, and let it set in the sun for a fortnight. Then press out the li ,uor, strain and bottle.—Mrs. JE. W. JBay Sauce. Get young walnut leaves while tender. Make a mixture of the following ingredients: one quart salt, one handful horseradish, one-half dozen onions chopped up, two teaspoonfuls allspice, one tablespoonful black ground pepper. Put in a layer of the leaves, and then one of the mixture, so on till the jar is nearly filled ; cover with good cold vinegar. Put it in the sun for a fortnight, then bottle. It will not be good for use until it is six months old. This is an excellent sauce for fish. It will improve it to add a tablespoonful of ground ginger.—Mrs. JE. C. Gr. JBay Sauce. One pound salt, one-half ounce cloves, four ounces ginger, all powdered; three handfuls garlic, three handfuls horseradish scraped fine, six pods of red pepper cub up fine. Gather leaves of black walnut when young, cut them up fine ; put a layer of leaves in the bottom of a jar, then one of ingredients (mixed together), until the jar is filled; tie it up closely and set it in the sun for two weeks ; then bottle for use. It is not good for six months. Some think two or three large onions an addition.—Mrs. H. B. MUSHROOM CATSUP. Take the largest mushrooms, cut off the roots, put them in a stone jar, with salt; mash them and cover the jar. Let them 300 MUSHROOM SAUCE—MUSHBOOM CATSUP. stand two days, stirring them several times a day; then strain) and boil the liquor, to every quart of which put one teaspoonful whole pepper, cloves, mustard-seed, a little ginger; when cold bottle it, leaving room in each bottle for one teacupful strong vinegar, and one tablespoonful brandy. Cork and seal.—Mrs. G. Mushroom Sauce. After peeling, lay them on the oyster broiler and sprinkle with a little salt. Have ready a hot dish with butter, pepper, salt, and cream, and throw the mushrooms into this as they are taken from the broiler. A very nice sauce for steaks.—Mrs. *T. S. MUSHROOM CATSUP. Break one peck large mushrooms into a deep earthen pan. Strew three-quarters pound salt among them, and set them one night in a cool oven, with a fold of cloth or paper over them. Next day strain off the liquor, and to each quart add one ounce black pepper, one-quarter ounce allspice, one-half ounce ginger, two large blades mace. Boil quickly twenty minutes. When perfectly cold, put into bottles, and cork well, and keep in a cool place.—Mr. J. B. NMushroom Catsup. Pack the mushrooms in layers, with salt, in ajar; let them stand three hours, then pound them in a mortar, return them to the jar and let them remain three or four days, stirring them occasionally. For every quart of the liquor add, one ounce of pepper, half ounce allspice; set the jar in the kettle of water, and boil four hours, then pour the liquor through a fine sieve, and boil until it is reduced one-half. Let it cool and bottle.—Mrs. C. O. HORSERADISH SAUCE—PEPPER SAUCE. 301 HORSERADISH SAUCE. Five tablespoonfuls scraped or grated horseradish, two teaspoonfuls sugar, one teaspoonful salt, half teaspoonful pepper, one tablespoonful mixed mustard, one tablespoonful vinegar, four tablespoonfuls rich sweet cream. Must be prepared just before using.—Mrs. S. T. Horseradish Sauce. Just before dinner, scrape one teacup of horseradish, add one teaspoonful white sugar, one saltspoonful salt, and pour over two tablespoonfuls good cider vinegar. It is best when just made. CELERY YINEGAR. Pound a gill of celery-seed, put in a bottle and fill with strong vinegar. Shake it every day for two weeks, then strain it, and keep it for use. It will flavor very pleasantly with celery.— Mrs. Dr. J. Celery Vinegar. Take two gills celery-seed, pound and put it in a celery bottle, and fill it with sharp vinegar. Shake it every day for two weeks; then strain it, and keep it for use. It will impart an agreeable flavor to everything in which celery is used. Mint and thyme may be prepared in the same way, using vinegar or brandy. The herbs should not remain in the liquid more than twenty-four hours. They should be placed in a jar—a handful is enough, and the vinegar or brandy poured over them; take out the herbs next day, and put in fresh. Do this for three days; then strain, cork, and seal.—Mrs. JR. PEPPER SAUCE. 2 dozen peppers. Twice this quantity of cabbage. 1 root of horseradish, cut up fine. 1 tablespoonful mustard-seed. 1 dessertspoonful cloves. S02 PEPPEB SAUCE—TARTAN SAUCE. 2 tablesponfuls sugar. . A little mace. Boil the spices and sugar in two quarts of best cider vinegar and pour boiling hot over the cabbage and pepper.—Mrs. JF A. S. PEPPER VINEGAR. One dozen pods red pepper, fully ripe. Take out stems and cut them in two. Add three pints vinegar. Boil down to one quart; strain through a sieve, and bottle for use.—Mrs. Dr.J". RED PEPPER CATSUP. To four dozen fine ripe bell-peppers add two quarts good vinegar, one quart water, three tablespoonfuls grated horseradish, five onions chopped fine. Boil till soft, and rub through a sieve. Then season to your taste with salt, spice, black and white mustard well beaten ; after which boil ten minutes. Add celery-seed if liked, and a pod or more strong pepper, a little sugar. All should be cut up and the seed boiled with it. Bottle and cork tightly.—Mrs. G. iV. CAPER SAUCE. Stir in melted butter two large tablespoonfuls capers, a little vinegar. Nasturtiums pickled, or cucumbers cut very fine will be good substitutes for the capers. For boiled mutton.—Mrs. R. Gaper Sauce. To one cup drawn butter add three tablespoonfuls green pickled capers. If prepared for boiled mutton, use half teacupful of the water in which it was boiled; add salt and cayenne pepper. Let it boil up once and serve.—Mrs. S. T. TARTAN SAUCE. One mustardspoon of mixed mustard, salt and cayenne to the taste, the latter highly. MOKOAN'S TAKTAN SAUCE—TO MIX MTJSTAKD. 303 Yolk of one raw egg, sweet-oil added very slowly, until the quantity is made that is desired; thin with a little vinegar. Take two small cucumber pickles, two full teaspoonfuls capers, three small sprigs parsley, and one small shaleot or leek. Chop all fine, and stir into the sauce about an hour before serving. If very thick, add a tablespoonful cold water. This quantity will serve eight persons—is good with trout, veal cutlets, and oysters.—Miss E. S. MORGAN'S TARTAN SAUCE. Put into a bowl one spoonful of dry mustard, two spoonfuls salt, a little cayenne pepper, yolk of one raw egg; mix these together. Then add, drop by drop, one teacupful sweet-oil; stir until a thick mass. Add a little vinegar. Chop very fine two small cucumber pickles, two teaspoonfuls capers, two sprigs parsley, one leek or small onion, and a little celery; stir all into the dressing. This is delicious with boiled fish, either hot or cold— also cold meats, chicken or turkey.—Mrs. S. AROMATIC MUSTARD. 4 tablespoonfuls ground mustard. 1 tablespoonful flour. 1 tablespoonful sugar. 1 teaspoonful salt. 1 teaspoonful black pepper. 1 teaspoonful cloves. 1 teaspoonful cinnamon. Mix smoothly with boiling vinegar, add a little salad oil, and let it stand several hours before using. It will keep any length of time.—Mr. R. IT. M. To Mix MUSTARD. Take half a cup ground mustard, one tablespoonful sugar, four tableapoonfuls vinegar, olive oil, or water, whichever ia preferred, one teaspoonful pepper,and one of salt.— Mrs. P. W. 304 OAKB. CAKE. Before commencing to make cake, be sure that you have all the ingredients in the house, and all the implements at hand, such as trays, bowls, large dishes, large strong iron spoons, eggbeaters, etc. XJse none but the best family flour in making cake. I t is a good plan to sift it before weighing or measuring it, and to let it air and sun several hours before using i t ; as this makes it much lighter. I t is a great mistake to set aside rancid or indifferent butter' for cake-making. The butter used for the purpose should be good and fresh. Always use granulated sugar or else powdered loaf or cut sugar; as pulverized sugar is apt to have plaster of Paris or other foreign elements in it. Never use brown or even clarified sugar in cake-making, unless it be for gingerbread. Do not attempt to make cake without fresh eggs. Cream of tartar, soda and yeast powders are poor substitutes for these. A fresh egg placed in water will sink to the bottom. I n breaking eggs, do not break them over the vessels in which they are to be beaten. Break them, one by one, over a saucer, so that if you come across a defective one, you will not spoil the rest by mixing it with t h e m ; whereas, if it is a good one, it will be easy to pour the white from the saucer into the bowl with the rest of the whites, and to add the yolk which you retain in the egg-shell to the other yolks. The Dover egg-beater saves much time and trouble in beating eggs and will beat the yolks into as stiff a froth as the whites. I t is well to have two egg-beaters, one for the yolks and the other for the whites. Eggs well beaten ought to be as stiff as batter. Cool the dishes that you are to use in beating eggs. I n summer, keep the eggs on ice before using them, and WHITE CAKE SUPERIOR WHITE CAKE. 305 always try. to make the cake before breakfast, or as early in the morning as possible. Some of the best housewives think it advisable to cream the butter and flour together, and add the sugar to the yolks when these are whipped to a stiff froth, as it produces yellow specks when you add the sugar sooner. The whites must always be added last. In making-fruit cake, prepare the fruit the day before. In winter time, this may be easily and pleasantly done after tea. It requires a longer time to bake fruit cakes than plain. Every housekeeper should have a close cake-box in which to put cake after cooling it and wrapping it in a thick napkin. WHITE CAKE. The whites of 20 eggs. , 1 pound of flour. 1 pound of butter. 1 pound of almonds. Use a little more flour, if the almonds are omitted.—Mrs. Dr. & White Cake. 1 cup of butter. 3 cups of sugar. 1 cup of sweet milk. The whites of 5 eggs. 3 cups of flour. 3 teaspoonfuls cream of tartar. 1 teaspoonful of soda.—Mrs. D. C. K. SUPERIOR WHITE CAKE. 1 pound sugar. The whites of 10 eggs. f pound butter. 1 pound of flour. 306 LEIGKHTON CAKE WHITE MOUNTAIN CAKE. Flavor with lemon or rose-water, and bake in a moderate oven.—Mrs. F. C. W. LBIGHTON CAKE. 1 pint butter. 1 pint cream. 2 pints sugar. 4 pints flour. 2 teaspoonfuls essence of almonds. The whites of 12 eggs. 2 teaspoonfuls yeast powder, mixed in flour.—Mrs. N. WHITE MOUNTAIN CAKE. 4 cups flour. 1 cup butter. 3 cups sugar, creamed with the butter. 1 cup sweet milk. 2 small teaspoonfuls cream of tartar. 1 small teaspoonful of soda. "Whites of 10 eggs beaten very light. Bake in jelly-cake pans ; when cold, make an icing of whites of three eggs and one pound of sugar. Grate cocoanut over each layer of icing.—Mrs. P. Me G. • White Mountain Cake. 1 1 pound sugar. j •§• pound butter. • f pound of flour. 1 large teaspoonful essence of bitter almonds. Whites of 10 eggs, whipped very stiff. Cream butter and sugar, put next the eggs, then the flour, lastly the flavoring.—Mrs. D. C. K. "White Mountain Cake. Make four or five thicknesses of cake, as for jelly cake Grate one large cocoanut. The juice and grated rind of twc WHITE MOUNTAIN CAKE SNOW MOUNTAIN CAKE. 30? lem jns or oranges. The whites of six eggs beaten very lightj with one pound sugar. To this add the milk pf one cocoanut, then rind and juice of one orange. Lastly, stir in the cocoanut well, and put between the cakes as you would jelly.—Mrs. tT. L, White Mountain Cake. 1 pound flour. 1 pound sugar. I- pound butter. Whites of 16 eggs. Wine-glass of wine or brandy. Bake in flat pans. Grate two cocoanuts. Beat the whites of four or five eggs to a stiff froth, and mix as much sugar as for icing. Stir in the cocoanut; spread between each layer of the cake, as jelly cake. Ice it all, or only on top, or not at all, as you please.—Mrs. M. Mountain Cake. The whites of 8 eggs. « 1 cup of butter. 2 cups of sugar. 3 cups of flour. \ cup sweet milk. 1 teaspoonful of cream of tartar. \ teaspoonful of soda. Mix all the ingredients well, and flavor with lemon. Bake in very shallow pans. Ice each cake separately and cover with jelly; then form a large cake, and ice over.—Mrs. Dr. S. SNOW MOUNTAIN CAKE. 1 cup of butter. 3 cups of sugar, creamed together. 1 cup of sweet cream. 1 teaspoonful cream of tartar and £ teaspoon of soda, sprinkled •in 3^ cups of sifted flour. Whites of 10 eggs. 308 SNOW CAKE—MOUNTAIN ASH CAKE. . Bake in thin cakes as for jelly cakes. Ice and sprinkle each layer with grated cocoanut. Take the whites of three eggs for the icing, and grate one cocoanut.—Mrs. C. M. A. SNOW CAKE. Whites of 10 eggs. 1^- cups of sugar. 1 cup of flour. 2 teaspoons of cream of tartar. Salt. Flavoring. Rub the flour, cream tartar, sugar, and salt, well together. Add the eggs beaten light, and stir only sufficient to mix very lightly.— Mrs. G. P. WHITE MOUNTAIN ASH CAKE. 1 pound white sugar. 1 teacup of butter. \ teacup sweet milk. Whites of 10 eggs. \ small teaspoonful of soda. 1 teaspoonful cream tartar. 3 cups of flour. Flavor with vanilla or almond. Bake in jelly-cake pans, with icing and cocoanut between. Icing for cake.—One pound fine white sugar, and whites of three eggs.—Miss JE. P. MOUNTAIN ASH CAKE. The whites of 8 eggs. 1 cup of butter. 2 cups of sugar. 3 cups of \ cup of sweet milk. flour. ; BKEDE'S CAKE. 309 •J teaspoonful of soda. 1 teaspoonful cream of tartar. Mix all the ingredients well, and flavor with lemon. Bake in shallow pans ; ice each cake separately and cover with jelly, then form a large cake and ice over.—Mrs. P. BBIDE'S CAKE. 1 pound flour. f- pounds sugar. £ pound butter. Whites of 14 eggs. Cream sugar and butter together, and stir in them flour and beaten whites, very little at a time; one and a half pounds fruit, prepared and mixed with batter, will make a nice fruit cake.—Mrs. H. D. Bride's Cake. Whites of 18 eggs. 1^ pounds sugar. 1 pound flour. !• pound butter. Cream butter and sugar together; whip the eggs to a stifl froth, then add gradually, flour, butter, sugar. Season with lemon or brandy. Bake as pound cake.— -Mrs. R.E. JBride's Cake. \\ pounds flour. \\ pounds sugar. 1-J pounds butter. , Whites of 20 eggs. •J a teaspoon of powdered ammonia dissolved in -J a wineglass of brandy. Heavy plain icing. 1% pound mould. Insert the ring after the cake is baked.— Miss 8. 310 BRIDE'S CAKE—SILVER CAKE. Bride's Cake. f pound flour. \ pound butter. 14 whites of eggs. 1 pound sugar—beat in the whites. The acid of 1 green lemon. Double for one and a half pound cake.—Mrs. tT. SILVER CAKE. Whites of 8 eggs. ' \ pound of butter. |- pound of sugar. \ and \ a quarter of a pound of sifted flour, or 6 ounces of flour. Cream the butter and sugar.—Mrs. W. C. H. Silver Cake. 1 pound powdered sugar f pound flour. \ pound butter. Whites of 11 eggs. 1 teaspoonful essence of bitter almond. Cream the butter, gradually rub in the flour, then the sugar ; add the flavoring; last of all, stir in the whites of the eggs beaten to a stiff froth. Flavor the icing with vanilla or bitter almonds.—Mrs. S. T. Silver Cake. One cup sugar. ^ cup butter. « 1|- cups flour. |- cup of milk. \ teaspoon of cream tartar, and half as much sodaWhites of 4 eggs. Beat the butter and eggs to a cream, then add the milk and flour with the soda and cream tartar; whisk the whites of the I GOLD CAKE—LADY CAKE. 311 ,eggs to a froth, and stir them in gently at the last. Flavor with lemon.—Mrs. C. GOLD CAKE. 1 pound flour. 1 pound sugar. f pound butter. Yolks of 11 eggs. Grated rind of an orange. Juice of 2 lemons. 1 teaspoonful soda. Cream the butter well, rub into it the flour. Beat the yolks well, put in the sugar, and beat again; add the orange rind and ' lemon j uice. Mix all together, and beat for ten minutes. Last of all, sift in the soda, stirring it in well. Requires two hours to bake in one pound cake-mould. Flavor the icing with lemon.—Mrs. 8. T. ANGEL'S CAKE. Whites of 8 eggs, well beaten. 1 cup of butter. 2 cups of sugar. 3 cups of flour. 1 teaspoonful cream of tartar. -§• teaspoonful of soda, dissolved in \ cup of milk. Mix in this way ; add the sugar to the eggs, then the butter well creamed, then the flour and milk alternately. Season to taste. Bake thin, and spread icing between, on the top and sides, sprinkling grated cocoanut over the whole.—Mrs. C. LADY CAKE. 1 pound sugar. •^ pound of flour. 6 ounces of butter. The whites of 14 eggs. Season with two drops oil of bitter almond.—Miss S* 312 LADY CAKE—MEKBY CHEISTMA8 CAKE. Lady Cake. The whites of 8 eggs, beaten to a froth.. 3 cups flour. 2 cups of sugar. 1 cup of butter, creamed with the sugar. 1 teaspoonful cream of tartar in the flour. \ teaspoonful of soda in ^ cup sweet milk. Beat all together, and bake in a mould or small pans. Season to taste. A little whisky or rum improves cake of all kinds.— Mrs. Dr. C. DELICATE CAKE. 2 cups white sugar. 2-fy cups corn starch. 8 tablespoonfuls butter. Whites of 8 eggs. •J teaspoonful soda, dissolved in milk. \ teaspoonful cream tartar in corn starch. Flavor with j uice of one lemon.—Mrs. H. JR. Delicate Cake. One pound pulverized white sugar, seven ounces of butter (stirred to a cream). Whites of 16 eggs, beaten stiff. Stir in 1 pound of sifted flour. Flavor to the taste. Bake immediately.—Mrs. A. H. MEKKY CHRISTMAS CAKE. 2 cups sugar. 1 cup corn starch. 2 cups flour. 1 cup butter. \ cup sweet milk. Whites of 8 eggs. 2 teaspoonfuls baking powder. B«ke in jelly-cake pans. Between each layer when done, on. COEN STAECH CAKE—WHITE FKUIT CAKE. sides and top, spread icing, with grated cocoanut. A very pretty dish.—Mrs. Me G. CORN STARCH CAKE. 1 cup butter. 2 cups sugar. 1£ cups corn starch. 2 cups flour. 1 cup milk, perfectly sweet. £ teaspoonful soda. •^ teaspoonful cream tartar. Beat the sugar and butter together. Dissolve the soda and corn starch in the milk; put the cream tartar in the flour. Mix these well, and then add the whites of eight eggs well beaten,, —Mrs. S. WHITE FRUIT CAKE. 1 pound sugar. 1 pound flour. 1 pound butter. 1 pound blanched almonds. 3 pounds citron. 1 cocoanut. "Whites of 16 eggs.—Mrs. Dr. J. White Fruit Cake. 1 pound pulverized sugar. f pound butter. Whites of 12 eggs, beaten very light. 1 pound flour. 2 grated cocoanuts. 2 pounds citron, cut in small pieces. 2 pounds blanched almonds, cut in thin slices. Bake slowly. 14 S14 WHITE FEFIT CAKE—BLACK CAKE. White Fruit Cake. Whites of 16 eggs, beaten well. 8 ounces butter. 1 pound flour. 1 pound sugar. 1 teacup citron. 1 cup almonds. 3 cups grated cocoanut. The citron and almonds to be cut and blanched, of course. White Fruit Cake [superior, tried recipe]. 1 pound white sugar. 1 pound flour. •£• pound butter. Whites of 12 eggs. 2 pounds citron, cut in thin, long strips. 2 pounds almonds, blanched and cut in strips. 1 large cocoanut, grated. Before the flour is sifted, add to it one teaspoonful of soda, two teaspoonfuls cream tartar. Cream the butter as you do for pound cake, add the sugar, and beat it awhile; then add the whites of eggs, and flour; and after beating the batter sufficiently, add about one-third of the fruit, reserving the rest to add in layers, as you put the batter in the cake-mould. Bake slowly and carefully, as you do other fruit cake.—Mrs. W. BLACK CAKE. 1% pounds butter. 1-g- pounds sugar. ].-§• pounds floixr. 1^ dozen eggs. 2 pounds stoned raisins. 2 pounds picked and washed currants. 1 pound sliced citron. 2 tablespoonfuls pulverized cloves. I BLACK CAKE. 315 2 tablespoonfuls nutmeg. 2 tablespoonfuls mace. 2 tablespoonfuls cinnamon. 1 tablespoonful powdered ginger. 1 teaspoonful salt. 2 wineglasses of brandy.--Mrs. D. Slack Cake, llir pounds flour. 1-J- pounds butter. 1^- pounds sugar. 1 pound citron. 2 pounds beaten raisins. 2 pounds sweet raisins, well cut. 2 pounds currants. The juice and rind of two lemons and two oranges, one teaspoonful of soda ; after the beaten fruit is well beaten, add the cut fruit. The citron or orange peel should never be rubbed in flour.—Mrs. P . Slack Cake. Yolks of 24 eggs. 1 pound butter. 1 pound sugar. Take out a gill of the sugar, and in place put one gill oi molasses, one pound flour; out of it take six tablespoonfuls, and in place put five spoonfuls of seconds, and one of corn meal. 4 pounds seedless raisins. •J- pound citron. ij- pound currants. •^ pound almonds.and palm nuts. 2 ounces grated cocoanut. 2 ounces fine chocolate. 1 tablespoonful finely ground coffee. 1 tablespoonful allspice, mace, and cloves. 1 tablespoonful vanilla. FBTJIT CAKE WITH SPICES—FEUIT GAKB. 1 gill blackberry wine, or brandy. 1 teaspoonful soda. 2 teaspoonfuls cream tartar. Bake the mass six hours very moderately.—Mrs. J. FRUIT 6AKE WITH SPICES. 1 pound butter. 1 pound sugar. 1 pound flour. 1 dozen eggs. Mix as for pound cake. Add 1 pound almonds. 1 pound raisins. \ pound citron. 1 ounce mace. 1 ounce cloves. 1 ounce allspice.—Mrs. A. G. FKUIT CAKE. 2 pounds best stoned raisins. 2 pounds currants. 1 pound citron. 12 eggs. 1 pound fresh butter. 1 pound loaf sugar. 1 pound flour. Make the batter as you would for nice cake, and before adding the fruit, stir into the batter— 4^- teaspoonfuls cream of tartar. 1 | teaspoonful soda. 1 large tablespoonful of ground cinnamon. 1 small tablespoonful of white ginger. 4|- mitmegs. 1 tablespoonful of best molasses. I FEUIT CAKE. ^17 Add by degrees the fruit and one-half teacup best brat dy; bake slowly five hours. Excellent, and will keep good six months.—Mrs. F. Fruit Cake. 18 eggs. 1-J- pounds flour. 1£ pounds sugar., l-£ pounds butter. 2 pounds raisins. 2 pounds currants, washed and picked. 1-J- pounds citron. 2 nutmegs. 2 pounds almonds, weighed in shell. 2 tablespoonfuls cinnamon. 2 tablespoonfuls mace. 1 small teaspoonful cloves. 1 small teaspoonful salt. 2 teaspoonfuls ginger. 2 wine-glasses of wine. 1 wine-glass of brandy. 1 teaspoonful soda." 2 teaspoonfuls cream of tartar, in a cup of milk. Let it rise about three hours, then bake slowly, and let it stand a good while after it is baked, in the oven.—Mrs. C. B. Fruit Cake. 2f- pounds butter. 2-J- pounds flour. 25 eggs. 2-J pounds sugar. 3 pounds citron. 5 pounds currants.. 5 pounds raisins. A large spoonful cinnamon. 318 FRUIT CAKE—RICH FRUIT CAKE. 1 spoonful mace. 4 nutmegs. A. glass wine. A glass brandy. This will make a very large cake.—Mrs. A. P. Fruit Cake. 1-| pound risen dough. . 10 eggs. 2 cups butter. 4 cups sugar. 1 cup milk. 1 cup wine, or brandy. 1 light teaspoonful soda. 1 teaspoonful lemon extract. ^ teaspoonful cloves. Beat these ingredients together and add one pound of stoned raisins, one pound of citron dredged in flour. If very sof^for cake, add a little flour.—Mrs. JT. W. . RICH FRUIT CAKE. 1 quart of sifted flour. 1 pound of fresh butter, cut up in 1 pound powdered sugar. 12 eggs. 3 pounds of bloom raisins. 1^- pound of Zante currants, f pound of sliced citron. 1 tablespoonful each of mace and cinnamon. 2 nutmegs. 1 large wineglassful Madeira wine. 1 large wineglassful French brandy mixed with the spices. Beat the butter and sugar together—eggs separately. Flour the fruit well, and add the flour and other ingredients, putting the fruit in last. Bake in a straight side mould, is it turns I ' FBTJIT CAKE—ORANGE CAKE. i 319 out easier. One pound of blanched almonds will improve this recipe. Bake until thoroughly done, then ice while warm.— Mrs. L. Fruit Cake. 1 pound sugar. 1 pound flour. t 1 pound butter. 2 pounds raisins. 2 pounds currants. 1 pound citron. 2 tablespoonfuls of mace and cinnamon. 2 nutmegs, powdered. \ pint of brandy and wine, mixed. Bake in a slow oven. Seedless raisins are best for cake.— Mrs. F. a w. PINEAPPLE, OB ORANGE CAKE. 1 cup of butter. 3 cups sugar. ' 5 eggs, beaten separately. 3|- cups flour. •|- cup sweet milk. 2 teaspoonfuls cream of tartar. • 1 teaspoonful soda. ^ Bake in jelly-cake tins, four or five deep. Have ready a thick icing, which put on the cakes as thickly as will stick; spread thickly on that the grated pineapple, or orange, the icing to be flavored with the juice of the fruit andPa little tartaric acid.—Mrs. C. C. ORANGE CAKE. Bake sponge cake in jelly-cake pans, three for each cake. Spread an icing between the cakes, made of whites of three eggs, beaten very light, and one and one-quarter pounds powdered sugar. The rind and juice of one large, or two small oranges. 320 ORANGE CAKE LEMON CAKE. The rind and juice of one-half lemon; the other half to be used for the cake.—Mrs. P. Me G. Orange Cake. 8 eggs. 1-J pounds sugar. 1|- pounds flour, f- pound butter. 1 pint milk. 2 teaspoonfuls cream tartar. 1 teaspoonful soda. Beat the eggs very light, and mix in the sugar and creamed butter. Pour in half the milk, and dissolve the cream tartar and soda in the other half. Add the sifted flour as quickly as possible after the foaming milk is poured in. Bake in jellycake pans. Take six oranges, grate the peel and squeeze the juice with two pounds pulverized sugar. If you use sweet oranges, add the juice of two lemons. After stirring to a smooth paste, spread between the layers of the cake. Ice, or sprinkle over sugar the last layer on top of the cake.—Mrs. cut it in pieces one inch wide; put them in a pan with the whole side down; sprinkle over them sugar, butter, and cinnamon. Bake quickly. Take them out of the pan while hot.— Mrs. Col. A.L. DELICIOUS SMALL CAKES. Yolks of 6 eggs. 1 light pound flour. \ pound butter. 1 spoonful lard. 1 pound sugar. These cakes are better without soda and of the consistency of Shrewsbury cakes. Beat the whites of three eggs to a strong froth; weigh one pound of the best " A " sugar, put it in a tin can with three wine-glasses of water. Let it boil slowly, till it begins to rope, or rather, when a little of it will cool on a plate, 16 362 WJLFEKS—GINGEK CAKES. like it would begin to candy. Then pour the boiling sugar gradually to the white of egg ; beat it well till it begins to thicken and to cool somewhat, then beat into the icing two tablespoonfuls of powdered cinnamon, and ice over the little cakes, using a stiff feather for the purpose. You can add the other unbeaten whites of eggs, with an addition of sugar, to make more small cakes.—Mrs. M. C. G. WAFERS. 4 ounces butter. 4 ounces sugar. 5 ounces flour. 4 eggs. 1 glass of wine. A little mace and nutmeg.—Mrs. Dr. Jl Wafers. 4 spoonfuls flour. 4 spoonfuls sugar. 4 spoonfuls cream. 1 spoonful butter. Orange peel, mace, and nutmeg. Prepare as for pound cake. . Bake in wafer irons, rolling them while hot. DIMPLES. Jtfeat the whites of three eggs and three-quarters pound of sugar till well mixed. Stir in blanched almonds, cut fine. Drop on tins and bake in a cool oven.—Mrs. A. O. GINGER CAKES. 1 teacup of butter. 1 teacup brown sugar. 1 teacup sour milk. 7 cupfuls flour. GINGER SNAPS—GINGEE BUNNS. 363 1£ teacup molasses. 1-J teaspoonfuls soda.—Mrs. C. B. GINGER SNAPS. 1 pint of molasses. 1 teacup brown sugar. 1 teacup of butter and lard mixed. Beat the molasses till it looks light, then put it in the sugar; next pour in the hot butter and lard, one egg beaten light, one teacup ground ginger. Have the mixture milk-warm ; work flour in briskly. Roll them and bake quickly.—Miss JST. /S. L. GINGER CAKES. 1 dozen eggs. 2 pounds of flour. 1 pound butter. 1 pound sugar. 1 pint molasses. 1 small teacup of ginger. 1 teaspoonful of soda.—Mrs. Col. S. CHEAP GINGER CAKES. 3 pints of flour. 1 large spoonful of lard. 2 large spoonfuls of ginger. 1 dessertspoonful of soda in a pint of molasses. —Mrs. H. S. GINGER BUNNS. f pound butter, £ pound sugar, rubbed to a cream. •J nutmeg. 1 tablespoonful ginger. Stir all together, then add two eggs well beaten, stir in one pound of flour and moisten with sweet milk, until it can be easily worked. Roll out and bake in quick oven.—Mrs. H. D. 364 MOLASSES CAKES—DROP GINGER CAKES. MOLASSES CAKES. 7 cupfuls of flour. 2 cupfuls of molasses. 1 cupful sugar. 1 cupful of butter. 1 cupful of sour milk. 1 even tablespoonful of soda. 2 tablespoonfuls of ginger. Let the dough be as soft as you can conveniently handle it Bake in a moderately quick oven.—Mrs. H. L. SPICE NUTS. 1 pound sugar. 1 pound flour. 1 pint molasses. Mix well, f pound butter. 3 tablespoonfuls ginger. 1 tablespoonful allspice. 1 tablespoonful cinnamon. Bake in small drops or cakes.—Mrs. Dr. tT. GINGER SNAPS. 1 cupful butter. 1 tablespoonful ginger. 1 teaspoonful soda, in 1 pint boiling molasses. Stir and let it cool: add sifted flour enough to make a dough; roD thin and bake.—31rs. S. J3. DROP GINGER CAKES. 1 pound butter, cream it as for pound cake. 2 packed quarts flour. 1 pound sugar. 1 pint molasses. 5 eggs. 2 tablespoonfuls ginger.—Mrs. IT. PUDDINGS PLUM PUDDING. 365 PUDDINGS. The directions given for cake apply likewise to puddings. Always beat the whites and yolks of the eggs separately and very light, and add the whites just before baking or boiling. All puddings (except those risen with yeast), should be baked immediately after the ingredients are mixed. Thick yellow earthenware dishes are better than tin for baking puddings, -on several accounts. One is that the pudding, to be good, must be baked principally from the bottom, and tin burns more easily than earthenware. Another reason is, that the acids employed in some puddings corrode and discolor tin. Garnish the pudding with sifted white sugar, and with candied or preserved orange or lemon peel. In boiling a pudding, cold water should never be added. Keep a kettle of hot water to replenish the water in the pot as it boils away. As soon as the pudding is done, remove it from . the boiling water. A decrease in heat whilst cooking, makes boiled pudding sodden, and makes baked pudding fall. The best sauce for a boiled pudding is cold sauce made of the frothed whites of eggs, butter, sugar, nutmeg, and a little French brandy, while for a baked pudding, a rich, boiled wine sauce is PLUM PUDDING. 3 dozen eggs. 3 pounds baker's bread, stale, and grated fine. 3 pounds suet. 3 pounds brown sugar. 1 pound sliced citron. 3 pounds currants. •4 pounds seeded raisins. £ ounce nutmeg, and the same of mace, cloves, and cinnamon, Half pint wine. Half pint French cooking brandy. 366 PLUM PUDDING. Mix ani divide into six parts. Tie each, part in a twilled cotton cloth, put them in boiling water, and let them boil four hours. Then hang them in the air to dry a day or two. Keep them in a cool, dry place. When you wish, to use one, it must be boiled an hour before dinner. Serve with, rich sauce. It will keep six months or a year.—Mrs. T. M. C. Plum Pudding. 10 eggs. 1 pound chopped suet. 1 pound seeded raisins. 1 pound currants. 1 pound stale bread crumbs. I- pound citron. 1 nutmeg. 1 wine-glassful wine. 1 wine-glassful brandy. |- pound brown sugar. Beat the eggs light, add the sugar and spices, stir in the suet and bread crumbs, add the fruit by degrees, then the wine and brandy. Pour into a well-floured bag, leaving a third as much room as the mixture occupies, for swelling. Put into a pot of boiling water and' boil four hours. . Dip the bag into cold water when ready to turn out the pudding, to prevent it from sticking.—Mrs. M. JB. Plum Pudding. At sunriso, sift a quart of the best flour; rub into it an. Irish potato mr \ed, free from lumps. Put in it a teaspoonful of salt, and a alf teacup of yeast. Add six eg^s, beaten separately, and enough water to make a soft dough. Knead half an hour without intermission. In winter, set it in a warm place, in summer set it in a cool place to rise. If dinner is wanted at two o'clock, knead into this at one o'clock, half EICH PLUM PUDDING—ENGLISH PLUM PUDDING. 367 pound of butter, two pounds of stoned raisins, cut up, and a grated nutmeg. Work very little, just enough to mix. Wet a thick cloth, flour it and tie it loosely that the pudding may have room to rise. Put it in a kettle of milk-warm water, heating slowly until it boils. Boil one hour. Serve with wine sauce.—-Mr*. & T. i RICH PLUM PUDDING. !Nine eggs beaten to a froth. Add flour sufficient to make a thick batter, free from lumps. Then add one pint of new milk and beat well. Afterwards add the following ingredients, in small quantities at a time, keeping it well stirred. Jwo pounds stoned raisins, two pounds currants, well washed, picked, and dried. One-quarter pound bitter almonds, blanched and divided ; three-quarters pound brown sugar ; three-quarters pound beef suet, chopped fine; one nutmeg, grated fine; one teaspoonful of ground allspice, the same of mace and cinnamon. This pudding should be mixed several days before cooking, then well beaten, and more milk should be added, if required. Make this into two puddings, put in cotton bags and boil four hours. By changing the bags, and hanging in a cool, dry place, they will keep six months and be the better for it. Steam and serve with sauce made as follows : One cup of sugar, one of butter. Beat well together. Break an egg in and mix well. Add a tablespoonful of wine or brandy, and serve immediately.—'Mrs. F. ENGLISH PLUM PUDDING. 1 pound of stale bread grated. 1 pound currants. 1 pound sugar. 1 pound of suet chopped as fine as flour. •^ of a pound of raisins, and the same of citron. 368 CHRISTMAS PLUM PUDDING PLUM PUDDING. When ready to boil, wet the above with ten eggs, woL beaten, two wine-glasses of wine and the same of brandy. Grate the rinds of two lemons, pare and chop them and beat all well together. Then dip a strong cloth in boiling water and wring it dry. Lay it on a waiter, greasing well with butter. Put it in a large bowl and pour the pudding in, putting two sticks in the cloth across each other, and tying below the sticks. Have the water boiling and throw in the pudding as soon as tied. Put a plate at the bottom of the pot and boil four hours.—Mrs. Dr. S. CHRISTMAS PLUM PUDDING. Half a loaf of bread (grated). 1 pound currants. 2 pounds stoned raisins. 1 pound chopped suet. 6 eggs, and 2 pieces of citron cut up. Beat the yolks of the eggs with two cups of flour and some milk, then stir in the other ingredients, adding a little salt and ginger. If too stiff, add more milk. The water must be boiling when the pudding is put in. It will take two hours to cook.—Mrs. M. E. J. B. PLUM PUDDING. 8 eggs (the yolks and whites beaten very light). 1 pint of suet chopped fine. 1 pint of sweet milk. \\ pint stoned raisins, rubbed in flour. 1 quart of bread crumbs rubbed till very fine. Half pint citron sliced thin. 1 teacup of light brown sugar. Grease and flour your mould, pour your pudding in, boil two hours, and eat with rich boiled sauce, made of sugar, butter, wine, and nutmeg.—Mrs. B. G. G. KECIPE FOE A SIMPLER PLUM PUDDING, 369 Recipe for a simpler Plum Pudding. 3 cupfuls flour. 1 cupful raisins. 1 cupful brown sugar. 1 cupful buttermilk. ^ cup molasses. 1 cup of suet, or half a cup of butter. 2 eggs. 1 teaspoonful soda. Boil and eat with sauce.—Mrs. E. JB, ECONOMICAL PLUM PUDDING. 4 cupfuls flour. 1£ cup of suet. 1 cupful milk. 2 cupfuls raisins. 1 cupful molasses. 2 eggs, and 1 teaspoonful of soda. Boil four hours.—Mrs. L. Another Recipe for the Same. One bowl of raisins, one of currants; one of bread crumbs; one bowl of eggs; one of brown sugar ; one of suet; citron at pleasure. Boil four hours.—Mrs. L. ORIGINAL PUDDING. Reserve a portion of light dough intended for breakfast. Set it in a cool place, and four hours before dinner, roll thin, without kneading. Sprinkle thickly over it, first, a layer of sliced citron, then a layer of seeded raisins. Roll up and lay on a buttered bread-pan till very light. Then either boil in a cloth, prepared by wetting first and then flouring (the pudding being allowed room for rising in this cloth), or set the pan in the stove and bake. In the latter case, after it becomes a light brown, it must be covered with a buttered paper. 16* 370 STEAMED PUDDING—AMHERST PUDDING. Dough for French rolls or muffin bread is especially adapted to this kind of pudding.—Mrs. S. T. STEAMED PUDDING. \ pound of seeded raisins. 4 eggs. 2 cupfuls of sugar. 3 cupfuls of flour. 1 cupful of sour cream. 1 teaspoonful of soda. 2 teaspoonfuls of cream tartar. Let it steam two hours. Have the water boiling fast, and don't open till it has boiled two hours.—Mrs. Dr. tT. BOILED PUDDING. One pound of flour, twelve ounces of butter, eight ounces of sugar, twelve ounces of fruit (either dried cherries or two kinds of preserves). A little mace and wine. Boil like a plum pudding. SAUCE FOE THE SAME. One pint of cream, large spoonful of butter, one glass of wine. Season to the taste. Let it cook, but not come to a boil.—Mrs. A.F. Another Sauce. Cream half a pound of butter; work into it six tablespoonfuls of sugar; beat in one egg, add a wine-glass of wine or brandy, and half a grated nutmeg. Set it on the fire, and as soon as it boils, serve it for the table.—Mrs. JF AMHERST PUDDING. 3 cupfuls of flour. 1 cupful of suet. . 1 cupful of milk. BOILED PLDDHSTG OF ACID FEUIT—TROY PUDDING. 371 1 cupful of molasses. 2 cupfuls of raisins. 1 teaspoonful of salt. 1 teaspoonful of cloves and the same of cinnamon. |- teaspoonful of soda, dissolved in milk. To be boiled three hours in a coarse bag, and eaten with wine sauce.—Mrs. W. BOILED PUDDING OF ACID FRUIT. 1 quart of flour (or the weight in stale bread). 2 eggs. 1 pint of milk. 1 teaspoonful of salt. |- pound of dried fruit. If apples are used, plump them out by pouring boiling water on them, and let them cool before using them. Season with mace and nutmeg, and eat with sauce.—Mrs. T. CHERRY PUDDING. 3 cupfuls of flour. 2 cupfuls of fruit. 1 cupful of molasses. 1 cupful of milk. 2 teaspoonfuls of cream tartar. 1 teaspoonful of soda, put in the flour. 1 cupful of suet. Mix well, put in a buttered mould, and boil three hours and a half.—Miss E. T. TROY PUDDING. 1 cupful of milk. 1 cupful of molasses. •£ cupful of currants. \ cupful of butter. 1 teaspoonful of baking soda, dissolved in the milk. 1 teaspoonful of ginger. 1 teaspoonful of ground cloves. 372 SWEET POTATO ROLL—BOILED PUDDING. Enough flour to make it as stiff as soft gingerbread. Put il in a mould, and steam four hours. If no steamer is at hand> tie the mould in a cloth and boil four hours. Sauce: One egg (frothed), one cupful of powdered sugar, one cupful of cream or milk, boiled with a small piece of butter. Add wine, if you like.—Mrs. W. 0. B. SWEET POTATO EOLL. Prepare pastry as for cherry roll. Spread it out, and cover it with layers of boiled sweet potatoes, thoroughly mashed. Pour over it melted butter and sugar, highly flavored with lemon. Roll it up, boil in a bag, and serve with butter and sugar sauce.—Mrs. Dr. e7". F. Gr. BOILED SWEETMEAT PUDDING. Twelve ounces flour and eight ounces butter rolled in a square sheet of paste. Spread over the whole sweetmeats (or stewed fruit, if more convenient). Roll closely and boil in a cloth. Pour sauce over it.—Mrs. T. BOILED BREAD PUDDING. Pour one quart milk over a loaf of grated stale bread. Let it stand till near dinner time. Then beat six eggs very light and add them to the bread and milk, together with a little flour, to make the whole stick. Flour the bag and boil. Eat with sauce.—Mrs. tT. A. J5. Boiled JBread Pudding. {Economical.) Soak one pound stale bread in enough milk to make a pudding. When soft, beat it up with two eggs and three tablespoonfuls flour. Pour in a large lump of butter, melted. Put in any sort of fruit you like, and then boil.—Miss E. T. BOILED PUDDING. One quart milk, four eggs, lard size of turkey's egg. Flour enough to make a batter for a teac lp of fruit. Boil and eat with sauce.—Mrs. R. PASTE FOE BOILED DUMPLINGS—SUET PUDDING. 373 PASTE FOR BOILED- DUMPLINGS. One quart flour, three good-sized Irish potatoes (boiled and mashed). One tablespoonful butter, and the same of lard. One teaspoonful soda, and two teaspoonfuls cream of tartar.Mrs. E. W. APPLE DUMPLINGS. Three pints of flour, one and one-half pint of milk, one large tablespoonful of butter, one egg. As many apples (chopped fine) as the batter will take. Boil two hours in a well-floured cloth. The water should be boiling when the dumplings are dropped in, and it should be kept boiling all the while, else they will be heavy. Eat with sauce.—Mrs. Gr. iV". BOILED MOLASSES PUDDING. 1 cupful molasses. 1 cupful sweet milk. 4 cupfuls sifted flour. 1 cupful stoned raisins. •§• cupful butter. 1 teaspoonful soda. 1 teaspoonful salt. Boil or steam in a pudding mould. Eat with wine sauce.— Mrs. McG. SUET PUDDING. 1 quart flour. 2 teacups suet, chopped fine. 1 teaspoonful salt. Mix the suet with two-thirds of the flour, reserving the rest of the flour to roll the dough in. Put in a cloth and boil one hour.—Mrs. B. Suet Pudding. 1 pint milk. 3 eggs, well beaten. 374 SUET DUMPLINGS—FRUIT PUDDING. \ pound finely chopped suet. 1 teaspoonful powdered ginger. 1 teaspoonful salt. Add flour gradually, till you have made it into a thick batter. Boil two or three hours, and serve with hot sauce.—Mrs. P. "W. SUET DUMPLINGS. Rub into one quart flour, one-half pound beef suet, free of skin, and chopped very fine. Add a little salt, one teaspoonful of soda dissolved in buttermilk, one pound fruit, either apples, dried cherries, or dried peaches cut very fine, and sufficient water to make it into dough. Make it into dumplings half an inch thick, boil two or three hours, and eat with a sauce made of butter, sugar, and wine.—Mrs. G. S. EVE'S PUDDING. •J pound finely grated bread crumbs. \ pound finely chopped apples. 4 eggs. 6 ounces sugar. 2 ounces citron, and lemon peel. \ pound finely chopped suet. \ pound currants. A little nutmeg. Butter the mould well, and boil three hours.—Mrs. IT. T. S. FRUIT PUDDING. 4 eggs. 1 pint milk. 4 tablespoonfuls flour. 1 tablespoonful butter. Apples or peaches cut in thin slices, and dropped in the bat ter. Serve with sauce.—Mrs. Dr. S. BAKED PEACH DUMPLINGS CHEEKY PUDDING. 375 BAKED PEACH DUMPLINGS. Make up one quart of flour as for soda biscuit. Roll like pastry, putting on bits of lard or butter several times. Make out the dough like biscuit, roll thin and on each piece put two or three pieces of canned peaches. (Peach preserves or marmalade would answer also.) Add a teaspoonful of butter, and (if you use canned peaches) a tablespoonful of sugar to each dumpling. Draw the edges firmly together and place them in a deep, large baking-dish. Put sugar and butter between, and pour, over all, the syrup from the can. (Use a three-pound can for this quantity of flour.) Bake quickly and serve with or without sauce. A good substitute for the old-fashioned " pot peach pie." Baked apple dumplings may be made in the same way. —Mrs. S. T. CURRANT PUDDING. 1 pound currants. 1 teaspoonful soda. 1 teaspoonful salt. Nutmeg to suit the taste. Citron will improve the flavor. Eat with wine sauce.—Mrs. Dr. JEJ. RASPBERRY PUDDING. One pint flour, six eggs, yolks and whites beaten separately. Mix the eggs with a pint of' milk and one cupful of butter. Into this stir the flour. Make the berries very sweet. Mash them and stir them into the batter. Bake in a dish and serve with sauce.—Mrs. C. G. CHERRY PUDDING. 10 eggs. 1 cupful melted butter. 1 quart milk, make in a thick batter. 1 pound dried cherries (stoned).—Mrs. Dr. JEJ. 3?6 APPLE PUDDING—DRIED APPLE PUDDING. APPLE PUDDING. 1 pound apples stewed very dry. 1 pound sugar. \ pound butter. Yolks of 7 eggs. Rind and juice two lemons. Bake in a paste.—Mrs. Dr. E. Delicious Apple Pudding. Three eggs, one cupful sugar, one cupful melted butter, one cupful sweet milk, one and one-third cupful of apples, one teaspoonful essence of lemon; baked in pastry. This quantity will make two plates.—Mrs. M. M. D. Apple Pudding. Boil and strain twelve apples as for sauce. Stir in one-quarter pound butter, and the same of sugar. When cold, add four eggs, well beaten. Pour into a baking-dish thickly strewn with crumbs, and strew crumbs on the top. When done, grate white sugar on top.—Mrs. M. Apple Pudding, 1 quart chopped apples. 1 pint flour. 1 pint new milk. 3 eggs. Bake quickly after mixing, and eat with sauce.—Miss JE. T. Dried Apple Pudding. Wash ten ounces of apples well in warm water. Boil them in a quart of water. When soft, add ten ounces of sugar, eight ounces of butter, the juice and grated rind of two lemons. When cold and ready to bake, add five beaten eggs. Bake with or without pastry. Ten ounces of apples will make a commor sized pudding.—Mrs. JR. BAKED APPLE KOLL APPLE CHAELOTTE. 377 BAKED APPLE ROLL. Make a paste, roll out thin. Spread over it apples cut in thin slices. Sprinkle nice sugar, and put bits of butter all over this. Roll it up, place it in a baking-pan. Pour in water an• Gelatine Jelly (without straining). Add a pint cold water to one box Cox's gelatine. Let 1 JELLY WITHOUT EGGS OE BOILING—BLANC-MANGE. 421 stand fifteen minutes, then add three pints boiling water, one pint wine, the strained juice and peelings (cut thin) of three lemons, half a teacup of best vinegar, one and a half pounds loaf sugar, one wine-glass French brandy, mace or any other spice you like, and a little essence of lemon. Let it stand an hour, then take out the lemon peel and mace. Let it stand in a cool place to congeal.—Mrs. Dr. JT. JELLY WITHOUT EGGS OB BOILING. Dissolve one package gelatine, an hour, in a pint of cold water. Then add three pints of boiling water, the strained juice of four lemons, and the rind of two, one quart of wine, two pounds of sugar. Stir all well together until dissolved.— Mrs. E. B. tTelly without Boiling. To one of the shilling packages of Cox's gelatine, add one pint cold water. After letting it stand an hour, add one and a half pounds of loaf sugar, the juice of four lemons, one pint light wine, three pints boiling water, and cinnamon to the taste. In cold weather this is ready for use in four or five hours. Set the vessel with the jelly on ice, in summer.—Miss D. D. CREAM JELLY. Two measures of stock, one of cream; sweeten and flavor to the taste. Pour in moulds to congeal. BLANC-MANGE. Dissolve over a fire an ounce of isinglass in a gill of water. Pour the melted isinglass in a quart of cream (or mixed cream and milk), and half a pound of loaf sugar. Put in a porcelain kettle, and boil fast for half an hour. Strain it, and add a quarter of pound of almonds, blanched, and shaved fine. Season to the taste with vanilla and wine, but do not add the wine while hot. Pour into moulds.—Mrs. C. C. 422 BLANC-MANGE—AREOW-EOOT BLANC-MANGE. Blanc-mange. Pour two tablespoonfuls cold water on one ounce gelatine to soften it. Boil three pints rich cream. Stir the gelatine into it whilst on the fire, and sweeten to the taste. When it cools, season with three tablespoonfuls peach water. Four ounces almonds, blanched and pounded very fine and boiled with the blanc-mange, are a great improvement. When it begins to thicken, pour into moulds. Serve with plain cream.—Mrs. J". IT. T. Blanc-mange. /%. Sweeten a pint of cream and flavor it with lemon juice. Then whip it over ice, till a stiff froth. Add one-quarter of an ounce gelatine, dissolved in a little boiling water, and whip it well again to keep the gelatine from settling at the bottom. Pour in a mould, and set on ice till stiff enough to turn out Eat with cream, plain or seasoned. A delicious dish.—Mrs. a. D. L. JBlanc-mcmge. ( Very fine.) Dissolve one box gelatine in two quarts milk, let stand for two hours. Boil six almonds in the milk. Strain through a sifter while this is being boiled. Pound together m a mortar, two handfuls blanched almonds and half a cupful granulated sugar. Stir into the boiled milk. Add one tablespoonful vanilla, and sweeten to your taste.—Mrs. W. /S. CUSTARD BLANC-MANGE. Make a custard with one quart milk, four eggs, one teacup sugar. Stir into it while boiling, half a box gelatine after it has soaked ten minutes. Season with vanilla, and pour in moulds. Eat with whipped cream.—Mrs. E. P. G. ARROW-ROOT BLANC-MANGE. Boil in a saucepan (tightly covered) one quart milk and a piece of vanilla bean. Stir into half a pint cream, a teacup CHOCOLATE MANGE—CHARLOTTE RTTSSE. 423 arrow-root, and a little sauce, mixing them smoothly. Pour into this the quart boiling milk, stir it well, put it in the saucepan again and let it simmer ten minutes. Sweeten to your taste. Set it in moulds to cool. Eat with cream, flavored to your taste.—Mrs. IT. CHOCOLATE MANGE. Dissolve one ounce Cox's gelatine in a pint cold water. Let it stand an hour. Then boil two quarts of milk, and add to it six ounces chocolate with the gelatine. Sweeten to your taste and pour into moulds. Eat with sauce made of cream, wine, and sugar.—Mrs. W. H. L. COFFEE MANGE. One cupful very strong coffee, one cupful sugar, one cupful rich cream. Dissolve half a box gelatine in two cupfuls milk, over the fire. Add the cream last, after the rest is cool. Pour in a mould to congeal.—Mrs. Me G. CHARLOTTE RUSSE. One pint milk made into a custard with the yolks of six eggs, sweetened with half a pound sugar, and flavored with vanilla. Strain into the custard, one ounce isinglass, dissolved in two cupfuls milk. When this mixture is cold and begins to stiffen, mix with it gradually, one pint rich cream, previously whipped to a froth. Then put strips of sponge cake around the^monld and put the Charlotte Russe in. Turn it out when ready to serve.— Mrs. W. G. E. Charlotte JRusse. Soak three-quarters of a package of gelatine in three teacups fresh milk. Make a custard of one and a half pint fresh milk, three-quarters of a pound of sugar, and the yolks of eight eggs. When it has boiled, add the gelatine, and flavor with vanilla. 424 CHAELOTTE RUSSE. When it begins to congeal, stir in a quart rich cream, whipped" to a froth.—Mrs. M. Charlotte Musse. Have a tin or earthernware mould six inches high, and the same in diameter (or oblong, if you like). Slice sponge cake or lady-fingers and line the mould with them. Then beat three pints rich cream to a froth, and put the froth on a sieve to drain the milk from it. Take one pint calf's-foot jelly (or one and a ha}f ounces gelatine), half a pint rich milk, and the yolks of six eggs. Place over" a slow fire, and beat till they nearly boil. . Then take them of^ the fire and beat till cool. Put in the frothed cream, sweeten to your taste, flavor with vanilla,. and stir all well together. Fill the mould and place it on ice to cool.—Mrs. Wl H. L. Strawberry Charlotte JRusse. Six eggs, one ounce isinglass, one quart milk. Sweeten to the taste and flavor with vanilla. Pour into moulds. Then put it on sponge cake, covered with strawberry jam, and pour around the dish whipped cream, sweetened and flavored with wine.—Mrs. Me G. CHARLOTTE RUSSB. Sweeten one quart cream, flavor it with wine and whip it lightly.? Dissolve half a be; gelatine in a tablespoonful cold watef^nd the same quantity of boiling water. Set over the steam of a kettle to dissolve. Then add half a pint of cream. When cold, stir it into the whipped cream. Beat the whites of four eggs very light, and stir into the cream. When it begins to stiffen, pour into a glass bowl, lined with thin strips of sponge cake. Whip, sweeten and flavor another pint of cream, and garnish the dish.—Mrs. D. Charlotte Musse. One ounce gelatine ; one quart rich cream; eight eggs; o n e BAKED CUSTAKD—SPANISH CREAM. 425 quart new milk. Sugar and flavoring to taste. Whip the cream to a stiff froth. Make a custard of the milk, gelatine and yolks of the eggs. When cool, add the whites of the eggs well beaten and the whipped cream. Line the mould with sponge cake, and if in summer put it on ice.—Miss M. O. L. BAKED CUSTARD. Boil a quart or three pints of cream, or rich milk, with cinnamon, and three dozen beaten peach kernels, tied in a piece of muslin, or you may substitute some other flavoring, if you choose. After boiling, let it cool. 49 Then beat the yolks of fourteen eggs and whites of four, sweeten and strain in a pitcher. After it has settled, pour it in cups and set them in the oven, putting around them as much boiling water as will reach nearly to the top of the cups. Let it boil till you see a scum rising on top the custard. It will require at least ten minutes to bake.—Mrs. I£. J?^Jced Custard. Seven eggs; one quart milk; three tablespoonfuls sugar* Flavor to taste.—Mrs. Dr. E. Baked Custard. Siald eight teacups milk. (Be careful not to boil it.) After cooling, stir into it eight eggs and two teacups sugar. dish or cups. Set in a stove pan and surround with w not enough' to boil into the custard cups. An oven for baking puddings is the right temperature. Bake when the custari i» set, which will be iii twenty minutes.—Mrs. tT. f sugar on the rind of the lemons. Powder some of the sugar, beat it with the whites of the eggs, and mix with the lemonade when it •begins to freeze.—Mrs. M. A new Recipe for Lemon Sherbet. -Make one and a half gallon rather acid lemonade, grating 440 OEANGE SHEKBET—PINEAPPLE ICE. the peel of three or four of the lemons before straining the juice into the water. Let it stand fifteen minutes. Then make and add to it the following mixture: pour a pint cold water over one box gelatine and let it stand half an hour; then pour over it one pint boiling water, and let it stand till thoroughly dissolved. Beat the whites of eight eggs with two pounds pulverized sugar till as thick as icing; then churn a quart rich cream till it is reduced to a pint; then beat the ft oth of the cream into the egg and sugar. Pour in gradually the lemonade, beating all the time so as to mix thoroughly, and then freeze, Delicious.—Mrs. F. C. W. ORANGE SHERBET. One gallon water, twelve oranges, juice of three lemons, whites of six eggs. Rub some lumps of sugar on the orange peel. Mix as lemon sherbet, and freeze.—Mrs. M. ORANGE ICE. One dozen oranges, juice of two lemons, two quarts water j sugar to the taste. Rind of four oranges grated on sugar. Freeze as usual.—Mrs. G. D. L. Orange Ice. Juice of nine oranges, juice of one lemon, one and one-quarter pounds powdered sugar, two quarts water. To be frozen.— Mrs. I. H. PINEAPPLE ICE. To a two-pound can of pineapples add three quarts water, half a box gelatine (prepared as for jelly), juice of two oranges,, whites of four eggs. Remove the black and hard pieces of pineapple, then pass it through the colander by beating with a potato-masher. Sweeten to your taste and freeze.—Mrs. I. -UPineapple Ice. One large pineapple peeled and finely grated, juice of one PINEAPPLE ICE—GELATINE ICE. lemon, two quarts water. rd.—Mrs. G. Z>. L. 441 Sweeten to the taste, and freeze Pineapple Ice. Dissolve one box gelatine in one gallon water. Beat two pounds pineapple through a colander with a wooden pestle, Add the juice of two lemons and the juice of two oranges; sweeten to your taste, but add more sugar than is required for ice cream. Beat six eggs separately and stir in the mixture. When half frozen, beat rapidly half a dozen times, at intervals. This makes two gallons when frozen.—Mrs. E. T. CITRON ICE. I Slice citron, pour on it a rich, hot lemonade, and freeze. -— Mrs. E.I. RASPBERRY ICE. Three quarts juice, one quart water. Sweeten heavily, and after putting in the freezer add the whites of six eggs beaten very light. The same recipe will answer for currant or cherry ice.—Mrs. M. G. G. WATERMELON ICE (beautiful and delicious). Select a ripe and very red melon. Scrape some of the pulp and use all the water. A few of the seeds interspersed will add greatly to the appearance. Sweeten to the taste and freeze as |you would any other ice. If you wish it very light, add the whites of three eggs, thoroughly whipped, to#one gallon of the icing just as it begins to congeal. Beat frequently and very hard with a large iron spoon.—Mrs. J. . Blackberry Wine. Measure the berries and bruise them; to every gallon adding ' one quart of boiling water. Let it stand twenty-four hours, stirring occasionally; then strain off the liquor into a cask, adding two pounds sugar to every gallon. Cork tight and let it stand till the following October, when it will be ready for uso without further boiling or straining. Blackberry Wine. One bushel very ripe berries makes ten gallons wine. Mash the berries as fine as possible and pour over them a water-bucket of clear spring water. Cover it and let it stand twenty-four hours to ferment. Next day strain through a cloth, and to every three quarts juice add two quarts clear cold water and five pounds common brown sugar. Pour in a demijohn or runlet, reserving some to fill the vessel as fermentation goes on. After six or eight days, put to every ten gallons one-half box gelatine. After two weeks, cover the bung-hole with a piece of muslin. Two or three weeks later, cork tightly and then leave undisturbed for six months. After that time, bottle and seal. Superior currant wine may be made by this recipe.—Mrs. F. Blackberry Wine. Fill a large stone jar with the ripe fruit and cover it with water. Tie a cloth over the jar and let them stand three or four days to ferment; then mash and press them through a cloth. To every gallon of juice add three pounds of brown sugar. Return the mixture to the jar and cover closely. Skim it every morning for more than a week, until it clears from the second fermentation. When clear, pour it carefully from the sediment into a demijohn. Cork tightly, set in a cool place . 464 GEAPE WINE—CATAWBA GEAPE WINE. When two months old it will be fit for use.—Mrs. Gen. E. _& JOee. [Copied from a recipe in Mrs. Lee's own handwriting.] GRAPE WINE. Take any convenient quantity of perfectly ripe grapes. Mash them so as to break all the skins, and put them in a tub or other clean vessel, and let them remain twenty-four hours; with a cider-press or other convenient apparatus, express all the juice, and to each gallon of juice thus obtained add from two to two and a half pounds of white sugar (if the grapes are sweet, two pounds will be enough), put the juice and sugar in a keg or barrel, and cover the bung-hole with a piece of muslin, so the gas can escape and dust and insects cannot get in ; let it remain perfectly quiet until cold weather, then bung up tightly. This wine will need no clarifying; if allowed to rest perfectly still it can be drawn off perfectly clear.—Mr. TFT A. 8. Grape Wine. Pick the grapes from the bunch, mash thoroughly, and let them stand twenty-four hours. Then strain and add three pounds of sugar to every gallon of juice. Leave in a cask six months, and then bottle, putting three raisins in each bottle.— Mrs. E. L. Grape Wine. Press the grapes, and when the juice settles, add two pounds of white sugar to four quarts of juice. Let it stand twenty-four hours, drain, put in a cask; do not stop tightly till the fermentation is over.—Mrs. JR. A. CATAWBA GRAPE WINE. Mash ripe grapes to a pulp, and let them stand twenty-four hours. Then squeeze through a cloth, and add two pounds oi sugar to each gallon of pure juice. Put in a cask, leave bung out, and put coarse muslin over the hole to admit the aJ CATAWiiA GRAPE WINE—NATIVE GRAPE WINE. 465 Xet it stand six weeks, or till fermentation ceases. Then close -the mouth of the cask and let the wine stand several months, after which it may be drawn off.—Mrs. M. D. Catawba Grape Wine. To every gallon of grape juice add one quart of cold, clear water, and three pounds of " A " sugar. Pour into a runlet and let it remain uncorked fourteen days, and then cork loosely. Add half a box gelatine to every ten gallons, fourteen days after making it. At the end of a month tighten the cork, then let it remain undisturbed for six months, after which it may be carefully racked, bottled, and sealed.—Mrs. Dr. E. Fox GRAPE WINE. To every bushel of fox grapes add twenfcy-two quarts of water. Mash the fruit and leb it stand twenty-four hours. Strain through a linen or fine sieve that will prevent the seed from getting through. To every gallon of juice add two pounds of brown sugar. Fill the cask not quite full. Let it stand open fourteen days, and then close the bung.—Mrs. Gen. H. E Lee. [The above was copied from an autograph recipe of Mrs. Lee's, kindly furnished by her daughter.] WILD BLACK GRAPE WINE. Pick the grapes from the stem and cover with water. Mash and strain immediately. Add three pounds white sugar to one gallon juice. Garden grape wine is made in the same way. If you prefer a red wine, let the water stand on the grapes all night. The light wine is the best, however. This wine has to be kept much longer than blackberry wine before it is fit for use.—Mrs. M. D. NATIVE GRAPE WINE. Pick all the perfect grapes from the bunches, wash them and pack them down in a wooden or stone vessel. Pour over them 20* 466 GOOSEBEEEY WINE—CIJEEANT WINE. boiling water—about one quart to every bushel of grapes. Tie a cloth over them and let them stand a week or ten days. Then strain it and add three pounds sugar to every gallon juice mixing it well. Put in demijohns and tie a cloth over the top Let it stand six months, and then cork it tightly. The wine will be fit for use in nine months.—Mrs. Dr. S. GOOSEBERRY WINE. To every gallon of gooseberries add three pints of boiling water. Let it stand two days, then mash and squeeze out the juice, to every gallon of which add three pounds of sugar. Put it in a cask and draw off about the usual time of drawing off other wines.—Mrs. R. T. S. A. CURRANT WINE. Put three pounds of brown sugar to every squeezed gallon of currants. Add a gallon of water, or two, if juice is scarce. It is better to put it in an old wine-cask and let it stand a year before you draw it off.—Mrs. Gen. JR. JEJ. Lee. [Copied from a recipe in her own handwriting.] Currant "Wine. Mash the currants well and strain through a linen towel. Add a gallon of water to every gallon of juice. Allow three pounds sugar to every gallon of the mixture. Put in a cask and cork loosely till fermentation is over. Bottle in September.—Mrs. Dr. 8. Currant Wine. To one gallon well picked and washed currants, add cn< gallon water. Let it stand twenty-four hours, then strain through a flax linen cloth. Add to a gallox. of juice and water three pounds brown sugar. Let it stand fourteen days m clean, open cask.—Mrs. Dr. E. CHERRY WINE TOMATO WINE. 467 CHERRY WINE. Measure the berries and bruise them, adding to every gallon one quart boiling water. Let it stand twenty-four hours, stirring occasionally. Then strain off the liquor, put in a jar, adding two pounds sugar to every gallon. Stop tightly, and let it stand till the next October, when it will be fit for use without straining or boiling. STRAWBERRY WINE. Mash the berries and add to each gallon of fruit a halfgallon boiling water. Let it stand twenty-four hours, then strain and add three pounds brown sugar to each gallon juice. Let it stand thirty-six hours, skimming the impurities that rise to the top. Put in a cask, reserving some to add as it escapes from the cask. Fill each morning. Cork and seal tightly after the fermentation is over.—Mrs. E. ORANGE WINE. One gallon juice of sour oranges, four gallons water, twenty pounds sugar. Boil it and clarify with the whites of two eggs; skim the liquid till the scum has disappeared. Pour into a vessel of suitable size, taking the precaution to first strain it through flannel. Add three-quarters of a bottle of raw juice and let it ferment. Bottle in six months. Put less sugar if you prefer a wine less sweet.—Mrs. i\T. CIDER "WINE. One gallon sweet cider, three pounds sugar. Put in a cask and let it ferment. Keep the vessel full so that it will run over. Let it stand fifteen days. Put the corks in a little tighter every day. Let it stand three months, then bottle and s<,al up.-— Mrs. E. B. TOMATO WINE. Pick small, ripe tomatoes off the stems, put them in a clean bucket or tub, mash well, and strain through a linen rag (a bushel will make five gallons of juice). Add from two and & 468 EGGNOG—APPLE TODDY. half to three pounds brown sugar to each gallon. Put in a cask and let it ferment like raspberry wine. If two gallons water be added to a bushel of tomatoes, the wine will be as good. . Mrs. A. D. EGGNOG. To each egg one tablespoonful of sugar, one wine-glassful of milk, one wine-glassful of liquor. The sugar and yolks to be well beaten together, and the whites (well beaten) added by degrees. To twelve eggs, put eight glassfuls of brandy and four of wine. Put the liquor in the yolks and sugar, stirring slowly all the time; then add the whites, and lastly the milk.— Mrs. F. Eggnog. Three dozen eggs, three pounds of sugar, half a gallon of brandy, half a pint of French brandy, half a gallon of milk. Beat the yolks and whites separately. Stir the sugar thoroughly into the yolks, add the brandy slowly so as to cook the eggs, then add the milk, and lastly the whites, with grated nutmeg, reserving enough for top-dressing.—Mrs. P. W. Eggnog. Take any number of eggs you wish, beat the^ whites and yolks separately and as light as possible. Stir into the yolks, while beating, a tablespoonful of sugar to each egg. Then pour on the yolks and sugar a small wine-glassful of wine, flavored with a little vanilla, to each egg. On that pour a wine-glassful of rich milk or cream to each egg. Beat the whites as if for cake, then beat in enough sugar to make them smooth and stiff. Stir this into the eggnog for twenty minutes, and grate nutmeg on the top.—Mrs. B. G. APPLE TODDY. Half a gallon of apple brandy, half a pint of French brandy, half a pint of peach brandy, half a pint of Madeira wine, s: .apples, baked without peeling, one pound of sugar, with enoug APPLE TODDY—KOMAN PUNCH. 469 hot water to dissolve it; spice, if you like. This toddy, bottled after straining, will keep for years, and improve witr. |ge.—Mrs. G. G. McP. Apple Toddy. One gallon of apple brandy or whiskey, one and a half gallon of hot water, well sweetened, one dozen large apples, weL roasted, two grated nutmegs, one gill of allspice, one gill of cloves, a pinch of mace. • Season with half a pint of good rum. Let it stand three or four days before using.— Col. /S. RUM PUNCH. Make a rich, sweet lemonade, add rum and brandy to taste, only dashing with brandy. It must be sweet and strong.—Mrs. D.E. REGENT PUNCH. One pint of strong black tea (in which put the rind of four lemons cut very thin). Two pounds of sugar, juice of six lemons, juice of six oranges, one pint of French brandy, one pint of rum, two quarts of champagne. Serve in a bowl, with plenty of ice.—Mrs. C. C. McP. TEA PUNCH. Three cups of strong green tea (in which put the rind of six lemons, pared very thin), one and one-half pound of sugar, juice of six lemons. Stir together a few minutes, then strain, and lastly add one quart of good rum. Fill the glasses with crushed ice when used. It will keep any length of time bottled. Fine for hot weather.—Mrs. A. B. ROMAN PUNCH. Grate the rind of four lemons and two oranges upon two pounds of sugar. Squeeze the juice of these, and let it stand Several hours. Strain them through a sieve. Add one quart 470 KOMAN PUNCH—DEWBEEKY CORDIAL. of champagne and the whites of three eggs, beaten very Freeze, and serve in hock glasses.—Mrs. G. C McP. Roman Punch. To make a gallon. One and a half pint of lemon juice, rinda of two lemons grated on sugar, one pint of rum, half a pint of brandv, two quarts of water, three pounds of loaf sugar. A pint-bottle of champagne is a great improvement. Mix .all together, and freeze.—Mrs. B. C. C BLACKBERRY CORDIAL. Two quarts blackberry juice, one pound loaf sugar, four grated nufrnegs, one-quarter ounce ground cloves, one-quarter ounce ground allspice, one-quarter ounce ground cinnamon. Simmer all together, for thirty minutes, in a stewpan closely covered, to prevent evaporation. Strain through a cloth when cold and add a pint of the best French brandy. Soothing and efficacious in the summer complaints of children. Dose, one teaspoonful poured on a little pounded ice, once or several times a day, as the case may require. Whortleberry cordial may be made by the same recipe. Good old whiskey may be used for either, in the absence of brandy.—Mrs. Gen. /S. ^Blackberry Cordial. Half a bushel of berries, well mashed, one-quarter pound of allspice (pulverized), two ounces cloves (pulverized). Mix and boil slowly till done. Then strain through homespun or flannel, and add one pound white sugar to each pint of juice. Boil again, and, when cool, add half a gallon best brandy. Good for diarrhcea or dysentery. Dose, one teaspoonful or more according to age.—Mrs. /S. JB. DEWBERRY CORDIAL. To one quart juice put one pound loaf sugar and boil these DEWBERRY CORDIAL—CHEREY CORDIAL. 471 together fifteen minutes. When cool, add one gill brandy, one tablespoonful mace, cloves, and allspice powdered. Bottle and \ .cork tightly.— Mrs. A. D. Dewberry Cordial. Two quarts strained juice, one pound loaf sugar, four grated nutmegs, one-half ounce pulverized cinnamon, one-quarter ounce pulverized cloves, one-quarter oixnce pulverized allspice. Simmer all together for thirty minutes, in a saucepan tightly covered to prevent evaporation. Then strain through a cloth, and, when cold, add one pint best French brandy. Bottle and cork tightly. —Mrs. D. M. STRAWBERRY CORDIAL. One gallon apple brandy, four quarts strawberries. After standing twenty-four hours, press them through a cotton bag, and add four quarts more of berries. After twenty-four hours more, repeat this process. To every quart of the cordial add one pound of sugar, or sweeten it with a syrup made as follows: two pounds sugar, one pint water, white of one egg whipped a little—all boiled together. When cold, add one pint syrup to one quart cordial.—Mrs. C. F. C. CHERRY CORDIAL. Extract the juice from ripe Morella cherries as you would from berries. Strain through a cloth, sweeten to your taste, and when perfectly clear, boil it. Put a gill of brandy in each bottle, cork and seal tightly. Will keep all the summer in a coo] place. Delicious with iced water. CHERRY CORDIAL OR CHERRY BRANDY. Take three pounds Morella cherries. Stone half and prick tLe rest. Throw into ajar, adding the kernels of half slightly bruised. A dd one pound white sugar. Dover with brandy, and let it stand a month.—Mrs. JS. 472 MINT COKDIAL—STKAWBEKKY VINEGAR. MINT CORBIAL. Pick the mint early in the morning while the dew is on it. Do not bruise it. Pour some water over it, and then drain it off. Put two handfuls in a pitcher with a quart of French brandy. Cover and let it stand till next day. Take out the mint carefully, and put in as much more, which take out next, day. Add fresh mint a third time, taking it out after twentyfour hours. Then add three quarts water and one pound loaf sugar to the brandy. Mix well, and, when clear, bottle.—Mrs. Dr. J. STRAWBERRY ACID. Put twelve pounds fruit in a pan. Cover it with two quarts water, having previously acidulated the water with five ounces tartaric acid. Let it remain forty-eight hours. Then strain, taking care not to bruise the fruit. To each pint of juice add one pound and a half powdered sugar. Stir till dissolved, and leave a few days. Then bottle and cork lightly. If a slight fermentation takes place, leave the corks out for a few days. The whole process to be cold. When put away, the bottles must be kept erect,—Mrs. Col. JR. ROYAL STRAWBERRY ACID. Dissolve two ounces citric acid in one quart spring water, which pour over three pounds ripe strawberries. After standing twenty-four hours, drain the liquor off, and pour it over three pounds more of strawberries. Let it stand twenty-four hours more, and again drain the liquor off. Add to the liquor its own weight of sugar. Boil three or four minutes, put va. cool bottles, cork lightly for three days, then cork tightly and. seal.—Mrs. (r. STRAWBERRY VINEGAR. Four pounds strawberries, three quarts vinegar. Put fresn, ripe berries in a jar," adding to each pound a pint and a halt o fine, pale white-wine vinegar. Tie a thick paper over them and. RASPBERRY VINEGAR—RASPBERRY ACID. 473 let them remain three or four days. Then drain off the vinegar, and pour it over four pounds fresh fruit. After three days dram it again, and add it a third time to fresh fruit. After draining the last time, add one pound refined sugar to each pint of vinegar. When nearly dissolved, stir the syrup over a fire till it has dissolved (five minutes). Skim it, pour it in a pitcher,, cover it till next day. Then bottle it, and cork it loosely for the first few days. Use a few spoonfuls to a glass of water.—• Mrs. E. P. G. RASPBERRY VINEGAR. Put a qtiart red raspberries in a bowl. Pour over them a quart strong apple vinegai After standing twenty-four hours, strain through a bag, and add the liquid to a quart of fresh berries. After twenty-four hours more, strain again, and add the liquid to a third quart of berries. After straining the last time, sweeten liberally with pounded loaf sugar, refine and bottle.. Blackberry vinegar may be made by the same recipe.—Mrs.. a JST. Raspberry Vinegar. Put two quarts ripe, fresh gathered berries in a stone or china vessel, and pour over them a quart of vinegar. After I standing twenty-four hours, strain through a sieve. Pour the liquid over two quarts fresh berries, which strain after twentyfour hours. Allow one pound loaf sugar to each pint of juice. Break up the sugar and let it melt in the liquid. Put the whole in a stone jar, cover closely, and set in a kettle of boiling water^ which must be kept boiling briskly an hour. Take off the scum, and, when cold, bottle.—Miss JV. L. RASPBERRY ACID. Dissolve five ounces tartaric acid in two quarts water, and pour it over twelve pounds berries. Let it stand twenty-four hours, and then strain without bruising the fruit. To each pint clear juice add one pound and a half dissolved sugar, and leave 4:74: LEMCN VINEGAR—CKEAM BEEE. a few days. If a slight fermentation takes place, delay corking a few days. Then cork and seal.—Mrs. G. LEMON VINEGAR. Fill a bottle nearly full of strong cider vinegar. Put in it the rind of two or three lemons, peeled very thin. In a week or two it will be ready for use, and will not only make a nice beverage (very much like lemonade), but will answer for seasoning.—Mrs. M. C. C. LEMON OR ORANGE SYRUP. Pxit one pound and a half white sugar to each pint of juice. Add some peel, and boil ten miniates, then strain and cork. It makes a fine beverage, and is useful for flavoring pies and puddings. The juice of any acid fruit may be made into a syrup by the above recipe. ORGEAT. Make a syrup of one pound sugar to one pint water. Put it aside till cold. To five pounds sugar put one gill rose-water and two tablespoonfuls essence of bitter almonds.—Mrs. I. S. SUMMER BEER. Twelve quarts water, one quart molasses, one quart strong top-tea, one-half pint yeast. Mix well and allow to settle. Strain through a coarse cloth, and bottle. It will be good in twenty-four hours.—Mrs. JE. W. CREAM BEER. Two ounces tartaric acid, two pounds white sugar, three pints water, juice of one lemon. Boil all together. When nearly cold, add whites of three eggs, well beaten, with one-half cupful flour, and one-half ounce essence wintergreen. Bottle and keep in a cool place. Take two tablespoonfuls of this mixture for a tumbler of water, in which put one-quarter teaspoonful soda. —Mrs. E. LEMON BEEK —CKAB CIDER. LEMON BEER. Cut two large lemons in slices and put them in ajar. Add one pound white sugar and one gallon boiling water. Let it stand till cool; then add one-quarter cupful yeast Let it stand till it ferments. Bottle in the evening in stone jugs and cork tightly.—Mrs. G. W. P. GINGER BEER. One and a half ounce best ground J amaica ginger, one and a half ounce cream of tartar, one pound brown sugar, two sliced lemons, four quarts boiling water, one-half pint yeast. Let it ferment twenty-four hours. In two weeks it will be ready for use.—Mrs. G.W. P. SMALL BEER. Fifteen gallons water, one gallon bran, one and a half gallon molasses, one quart corn or oats, one-quarter pound hops. Let it boil up once ; take it off and sweeten with the aforementioned molasses. Put it in a tub to cool. When a little more than milk warm, add one and a half pint yeast. Cover it with a blanket till next morning, and then bottle.—Mrs. M. P. MULLED CIDER. To one quart cider take three eggs. Beat them light and add sugar according to the acidity of the cider. When light, pour the boiling cider on, stirring briskly. Put back on the fire and stir till it fairly boils. Then pour off.—Mr. H. H. M. CRAB CIDER. To a thirty-gallon cask put one bushel clean picked grapes. •Pill up with sweet cider, just from the press—crab preferred. Draw off in March, and it is fit for use. Add brandy, as much as you think best.—Mrs. A. D. 4.76 THE SICK-EOOM—DIET AND REMEDIES FOE THE SICK. THE SICK-BOOM—DIET AND BEMEDIES FOR THE SICK. First of all, let me say that after a reliable physician has been called in, his directions should be strictly followed, and his instructions should be the law in the sick-room. Have everything in readiness for his admission immediately after his arrival, as his time is valuable and it occasions him both annojTance and loss of time t© be kept waiting outside of the sick-room, after reaching the house of the patient. Pure air is of vital importance in the sick-room. Many persons exclude fresh air for fear of dampness, but even damp air is better than impure. Even in cold weather, there should be a free circulation of air. If there are no ventilators, let theair circulate from the tops of the windows, rather than admit it by opening the door, which is apt to produce a draft. Meantime keep up a good fire; if practicable, let it be a wood fire, but if this be not attainable, have an open grate, with a coal fire. The sight of a bright blaze is calculated to cheer the patient, while the sight of a dark, close stove is depressing. By no means allow a sick person to be in a room warmed by a flue or register. The old idea of darkening the sick-room is exploded. It should be darkened only when the patient wishes to sleep, the eyes are weak, admit the sunshine from a quarter where it will not fall upon them. The modern science of physics has come to recognize sunshine as one of the most powerful oi remedial agencies, and cases are not rare in which invalids have been restored to health by using sun-baths, and otherwise freely enjoying the sunshine. It is best to have no odors in the sick-room unless- ifc be bay rum, German cologne, or something else especially fancied oy the sick person. Where there is any unpleasant exhalation, it is far better to let it escape by properly ventilating the roon THE 8ICK-K00M—DIET AND REMEDIES FOK THE SIOK. 4 7 7 than to try to overcome it by the aid of perfumery. In fevers, •where there are offensive exhalations from the body, sponging •with tepid water -will help to remove the odor, and will also prove soothing to the patient. In winter, expose but a small ! portion of the body at a time, in sponging. Then rub gently with the hand or a coarse towel, and there will be no danger of the patient's taking cold, even in winter. Be careful to keep warm, soft flannels on the sick person in winter. In summer, do not keep a pile of bedclothes on the patient, even though chilly. It is better to keep up the circulation by other means, such as rubbing or stimulants. Scrupulous neatness should be observed about the bed-linen (as well as the other appointments of the sick-room). Never use bedquilts or comforts; they are not only heavy, but retain the exhalations from the body. Use soft, fleecy blankets instead. The nurse should watch her opportunity of having the bedclothes taken into the fresh air and shaken, and the bed made up, when the patient has been lifted up and set in an easy-chair near the fire. The arrangements about the bed should be quickly made, so that the patient may be able to lie down again as soon as fatigued. Let such sweeping and dusting as are necessary be also done with dispatch, using a dust-pan to receive the dust from the carpet. Avoid clouds of dust from the carpet, and of ashes from the fireplace. The nurse has a very important part to play, as physicians say that nursing is of equal importance afe medical attendance. The nurse should be careful not to wear a dress that rustles, nor shoes that creak, and if the patient has any fancy, or any aversion connected with colors, she should regard it in her dress. Indeed, the patient should be indulged in every fancy that is not hurtful. The nurse should be prompt in every arrangement. Where blisters or poultices are to be used, she should not wait till the last moment to prepare them, but should do so before uncovering the patient to apply them, or even broaching the subject,. 4 7 8 THE SICK-EOOM—DIET AND REMEDIES FOE THIS SICE. If anything painful or distasteful has to be undergone by the patient, it should not be discussed beforehand with or before the patient; but when all is in readiness, with cheerful and soothing words, let it be done. The patient should never be kept waiting for food, medicine bath, or any other requisite. Every arrangement should be made beforehand to supply his or her needs in good time. Crushed ice and other needful things should be kept always at hand, so the patient may have them at any moment without delay. Especially on the approach of night, try to provide everything needed during the night, such as ice, mustard, hot water, kindling wood, a large piece of soapstone for the feet,, as this is more cleanly and retains heat better than other things used for the purpose. Other things, such as the nature of the sickness may call for, should be thought of and provided before nightfall. As the sick are very fastidious, all food for them must be prepared in the most delicate manner. Do not bring the same article of food several times consecutively, but vary it from time to time. Do not let a sick person have any article of food forbidden by a physician, as there are many reasons known to them only, why dishes fancied by the sick should be injurious. Avoid whispering, as this excites nervousness and apprehension on the part of the sick. Do not ask in a mournful tone of voice how the patient is. Indeed, it is best to ask the sick as few questions as possible. It is far better to watch their symptoms for yourself than to question them. Examine for yourself it their feet are warm, and endeavor to discover their condition and their wants, as far as possible, without questions. In a case of illness, many well-meaning persons crowd to see the patient; do not admit them into the sick-room, as it is both exciting and fatiguing to an ill person to see company, &n(*) when in a critical condition, the balance might be disastrously turned by the injudicious admission of visitors. Both ARROWROOT. 4T9 and body must be kept quiet to give tlie patient a chance for recovery. When well enough to listen to conversation, the patient should hear none but what is cheerful and entertaining, never any of an argumentative or otherwise unpleasant nature. Do not allow the patient to read, as it is too great a tax on the sight and brain before convalescence. Suitable books, in large print, are a great resource to the patient when arrived at this stage, but should be read only in moderation. Driving out is a delightful recreation for convalescents, and they should be indulged in it as soon as the physician pronounces it safe. I n winter, they should be carried, driving about noon, so as to enjoy the sunshine at its warmest. I n summer, the cool of the morning or evening is the best time to drive them out; but if the latter time be chosen, be careful to return immediately after sundown. Make arrangements for the patient on returning to find the room thoroughly cleaned, aired, and adorned with fresh flowers (always so cheering in a sick-room), and let the bed be nicely made up and turned down. I t is well to have some little refreshment awaiting after the drive—a little cream or milk toddy, a cup of tea or coffee, or, if the weather be hot, some cooling draught perhaps would be more acceptable. I t is well to keep the convalescent cheered, by projecting each day some new and pleasant little plan for the morrow. ARROWROOT. Break an egg. ' Separate the yolk and white. W h i p each to a stiff froth. Add a tablespoonful of arrowroot and a little water to the yolk. Rub till smooth and free from lumps. Pour slowly into half a pint of boiling water, stirring all the time. Let it simmer till jelly-like. Sweeten to the taste and add a tablespoonful of French brandy. Stir in the frothed white and take hot in winter. I n summer, set first on ice, then stir iu the beaten white. Milk may be used instead of water.— Mrs. JS. T. 480 AEKOWKOOT—WINE WHEY. Arrowroot. Mix one tablespoonful arrowroot with enough cold water to make a paste, free from lumps. Pour this slowly into half a pint boiling milk and let it simmer till it becomes thick and jelly-like. Sweeten to the taste and add a little nutmeg or ©innamon.—Mrs. R. C. M. W. SEAMOSS FARINA. One tablespoonful in one quart hot water makes jelly; one tablespoonful in one quart milk makes blanc-mange. Stir fifteen minutes, and, while simmering, flavor with vanilla or lemon. Suitable for sick persons.—M. L. G. RACAHAUT. One pound rice flour, one pound chocolate, grated fine, two tablespoonfuls arrowroot. From a half-pound to a pound of sugar. Mix well together and put in a close jar. To one quaint milk, rub in four dessertspoonfuls of the above mixture. Give it a boil up and season with vanilla.—Mrs. and arrowroot. Grapes are valuable in fever, and also good for chronic sore-throat.—Mrs. 8. T. THIEVES' YINEGAR. A handful of sage and the same of mint, tansy, rue, rosemary, lavender, and thyme; one ounce of camphor. Put in a gallon demijohn, and fill with good vinegar. Set in the sun two weeks with a piece of leather over the mouth, then stop tightly. —Mrs. D. B. AROMATIC YINEGAR. Acetic acid (concentrated), eight ounces; oil of lavender (Eng.), two drachms; oil of rosemary, one drachm; oil of clovesy one drachm ; gum camphor, "one ounce. Dissolve the camphor (bruised) in the acid, then add perfumes. After standing a 4:84 SODA MINT—MUSTARD. few days, with occasional shaking, strain, and it is ready for use.— Dr. E. A. C. SODA MINT. Bicarb, soda (Eng.), one drachm; pure water, three ounces • spearmint water, four ounces; glycerine, one ounce; ar. spts. ammonia, thirty-two drops. Mix and filter. Dose, from twenty drops to a tablespoonful, according to age.—Dr. JE. A. C. LIME-WATER. This is easily prepared, and a bottle should always be kept ready for use. It is an antidote to many poisons and a valuable remedy in a sick-room. Put some pieces of unslacked lime in a bottle, fill up with cold water, keep it corked and in a cool, dark place. It does not matter about the quantity of lime, as the water will not dissolve more than a certain quantity. It is ready for use in a few minutes, and the clear lime-water can be poured off as needed. When all the water is used, fill up again, which may be done several times before it is necessary to use fresh lime.—Mrs. T. TARRANT'S EFFERVESCENT SELTZER APERIENT Is an invaluable remedy for sick headache, nausea, constipation, and many of the attendant evils of dyspepsia. Directions accompany each bottle. Colic and other violent pains of the stomach are sometimes instantly relieved by adding to the dose of Seltzer Aperient a teaspoonful of Brown's Jamaica Ginger. BROWN'S JAMAICA GINGER xs not only an invaluable remedy, but a refreshing and delightful drink may be made from it in summer, when iced lemonade would be unsafe and iced juleps, etc., would be too heating for one suffering from over-fatigue. Fill a goblet with crushed ice, add two tea-poonfuls of powdered sugar and one of Jamaica ginger. Fill up with water, stir and drink.—Mrs. S. T. MUSTARD. ft is not safe to pass a day without mustard in the house, so MTJSTAET LEAVES OE PLASTERS—FOE SORE-THROAT. 482 valuable aro its medicinal properties. When a large plaster is •wanted, put into a plate or bowl two tablespoonfuls ground mustard. Wet it with cold water and stir with a spoon or knife till a smooth paste. Lay on an inverted tea-board a piece of newspaper twice the size of the plaster wanted. On one-half spread evenly and thinly the mustard. Fold over the other half and fold over the edges as if to hem a piece of cloth, to prevent the mustard from getting on the skin or clothing. In winter, warm slightly before applying. Keep it on an adult fifteen minutes; on a child, half that time. In this way, painful blisters will always be avoided. If the pain is in the chest or stomach, place the same plaster on the back just opposite, and let it remain on twenty minutes the second time. Colman's mustard is considered the best by many persons. MUSTARD LEAVES OR PLASTERS. It is well in travelling to carry a package of these plasters, in . case of sudden sickness. It is important also to keep them at home, as sometimes they are needed suddenly in the night, and even one moment gained is important in great emergencies. Those manufactured by Seabury & Johnson, N. Y., are considered excellent and superior to the foreign article. COMPOUND SYRUP OP HOREHOUND AND TAR Is excellent for coughs, colds, bronchitis, and diseases of the chest. Manufactured by Faulkner & Craighill, Lynchburg, Ya. FOR SORE-THROAT. Carbolic acid crystals, pure, half a drachm ; tincture kino, one drachm ; chlorate potash, two drachms; sinlple syrup, half an ounce. Water sufficient to make an eight-ounce mixture. Gargle the throat every few hours.—Dr. T. L. W. For Sore-Throat. Rub the throat well with camphorated oil, and gargle frequently with a strong solution chlorate or potash.—Mrs. 8. T 4:86 FOE SORE-THKOAT—THE OCEAN SALT. For Sore-Throat. Carbolic acid, fifteen grains; chlorate potash, thirty grains rose-water, one and a half ounces; glycerine, one-half ounce. Use as a gargle, three or four times daily.—Mr. E. C A {one I have known to succeed in many cases). Procure the fresh root of a white peony. Scrape and cut in pieces an inch square. Eat one three times a day, never taking any food after four P.M. Use a month, stop two weeks and begin again. The best way to keep the root is to string it on a cord. The red peony will do, if you cannot get the white.—CUKE FOR EPILEPSY Mrs. B. C. CUBE FOR CRAMP. Wet a cloth in spirits turpentine and lay it over the place where the pain is felt. If the pain moves, move the cloth. Take five drops spirits turpentine at a time on white sugar till relieved.—Mrs. H. FOR CRAMP-COLIC, OR PAIN RESULTING FROM DISORDERED BOWELS. One teaspoonful paregoric, one teaspoonful Jamaica ginger, one teaspoonful spirits camphor, one-half teaspoonful carbonate soda, two tablespoonfuis water, two tablespoonfuls whiskey, This is for one dose. If it does not relieve in an hour, repeat. —Dr. J. T. W. FOR CHILBLAINS. Take common furniture glue from the pot, spread it on a linen rag or piece of brown paper, and apply hot to the chilblain, letting it remain till the glue wears off. FOR FRESH CUTS. Varnish them with common furniture varnish. This remedy has been known to prove very eificacious.—Mr. W. THE OCEAN SALT Is now much used by those who cannot go to the seasidei BKBAST SALVE—PREVENTIVE OF SCARLET FEVEE. 4.87 Seventy-five cents for half a bushel. Dissolve a large handful in a pitcher of water. Use a sponge to rub the flesh.—Mrs. A. BREAST SALVE. Linseed oil (raw), four ounces; mutton tallow, four ounces; yellow wax, two ounces; Burgundy pitch, one ounce; Venice turpentine, one ounce; oil lavender, one-half ounce; rosin, onehalf ounce. Melt together and strain through flannel. Spread lightly on a, soft linen rag, apply to the breast, and the relief is almost instantaneous.—Dr. E. A. G. AN EXCELLENT WASH FOR INFLAMED EYES. Sulph. zinc, two grains ; wine of opium, ten drops ; distilled water, one ounce. Mix. Drop two or three drops in the outer •corner of the eye several times a day.—Dr. E. A. G. EYE-WATER FOR WEAK EYES. One teaspoonful laudanum, two teaspoonfuls Madeira wine, twelve teaspoonfuls rose-water.—Mrs. E. I. FOR EARACHE. Equal parts of laudanum and tincture of arnica. Mix, saturate a piece of wool in the mixture, and insert in the ear.—Dr. E. A. a TOOTHACHE DROPS. (Sure cure.) Morphia, six grains; half on ounce each of tincture aconite root, chloroform, laudanum, creosote, oil cloves, cajuput. Add as much gum camphor as the chloroform will dissolve. Saturate with the above mixture a piece of wool and put it in the kollow tooth, being certain that the cavity is cleaned out.—Dr. E. A. G. PREVENTIVE OF SCARLET FEVER. Extract belladonna (pure), three grains ; cinnamon-water, one drachm; distilled water, seven drachms. Mix, label poison, and give the child for a dose as many drops as the years of his age. -Dr. E, A. G. £88 FOB PREVENTING SCAKLET FEVEE BUBNS AND SCALDS. FOR PREVENTING SCABLET FEVER. Extract belladonna, six grains; cinnamon-water, one drachm white sugar, two drachms; alcohol, two drachms; pure water thirteen drachms. Mix thoroughly and label belladonna,poison. Dose, one drop for each year of the child's age, repeated twice a day.—Dr. E. A. C. To RELIEVE "PRICKLY HEAT." Sulphate of copper, grains ten; pure water, f. § i. Mix sol. Apply with camel-hair brush daily or oftener.—Dr. JEJ. A. Q. FOR SNAKE BITES. Apply ammonia or hartshorn immediately to the bite, and swallow ten drops, dissolved in a wine-glass of water. Said to be a certain remedy.—Mrs. T. REMEDY FOR CHICKEN CHOLERA. Dip a small feather or brush into tincture of iodine, hold th& chicken's mouth open, and mop the inside of the throat thoroughly with the iodine. This treatment has proved successful whenever tried.—Mrs. JV. G. MASHED FINGER. Bind up with old linen and keep constantly wet with cold water. If there is much pain, add laudanum or tincture of arnica. If discoloration and swelling remain, after the pain subsides, use stimulating liniment to encourage a flow of pure blood and the washing away of the injured blood. BURNS AND SCALDS. If the burn or scald is serious, send immediately for a physician. In the meantime, cover with wet linen cloths, pouring onmore water without removing them, till the pain is alleviated, when pure hog's lard may be applied, which is one of the best and most easily procured dressings. If the scald or burn i*trifling, this is all that is needed. Lather of soap from the shav- LINIMENT FOE RECENT BTTKNS—CHILL PILIS. ing-cup applied by the brush often produces relief. White of egg applied in the same way is a simple and useful dressing. Never tamper with a bad burn. This requires the skilful treatment of \ a physician. If the shock is great, and there is no reaction, administer frequently aromatic spirits of ammonia or a little brandy and water till the patient rallies. LINIMENT FOR RECENT BURNS AND SCALDS. Take equal parts of lime-water, linseed-oil, and laudanum. Mix and apply on a soft linen rag. Some add about one-quarter quantity commercial sol. carbolic acid.—Dr. E. A. G. COMPOUND CHALK MIXTURE FOR INFANTS AND YOUNG CHILDREN. Prepared chalk, powdered white sugar, gum arabic, two drachms each. Tincture kino, paregoric, each six drachms. Lime-water, one ounce; peppermint water, sufficient for four ounces. Mix thoroughly and shake well before administering. Dose, from half to a teaspoonful, according to age and urgency of the case.—Dr. E. A. C. A SIMPLE REMEDY FOR DYSENTERY. Black or green tea steeped in boiling water and sweetened •with loaf sugar.—Mrs. R. G. M. W. FOR DIARRHCEA. Take equal parts of laudanum, tincture capsicum, tincture camphor, and aromatic syrup rhubarb. Mix. Dose, from half to a teaspoonful, in water, when needed.—Dr. E. A. G. CHILL PILLS. Snlph. quinine, two drachms; arsenious acid, one gr.ain ; strychnia, one grain ; Prussian blue, twenty grains ; powdered capsicum, one drachm. Mix, and make sixty pills. Take one pill three times a day.—Dr. E. A. G. 21* 490 CUBE FOE COLD IN THE HEAD—COUGH BEMEDIES. CUKE FOR COLD IN THE HEAD. Muriate of morphia, two grains; powdered gum arabic, two drachms ; sub. nit. bismuth, six drachms. Mix and snuff frequently.—Dr. E. A. G. PROMPT REMEDY FOR COLD IN THE HEAD. Sulph. quinine, twenty-four grains; cayenne pepper, five grains. Make twelve pills, and take one every three hours.— Mr. K C. CURE FOR DYSPEPSIA. Best Turkish rhubarb, one ounce; gentian root, bruised, onehalf ounce; columbo, one-half ounce; orange peel, one-half ounce; fennel seed, one-half ounce; best French brandy, one quart. This will'bear filling up several times. FOR WHOOPING-COUGH. Drop a fresh, unbroken egg in lemon juice. When dissolved, sweeten and give a spoonful occasionally when the cough conies on.—Mrs. M I. AN EXCELLENT REMEDY FOR COUGHS. Boil three fresh lemons till quite soft. Then slice them on a pound of brown sugar. Stew them together fifteen or twenty minutes, or till they form a rich syrup. When cool, add one tablespoonful oil of sweet almonds. Take one spoonful or more when the cough is troublesome.— N. A. L. REMEDY FOR COUGHS. Boil one ounce licorice root in one-half pint of water, till it is reduced one-half. Then add one ounce gum arabic and one ounce loaf sugar. Take a teaspoonful every few hours.—•-/»• A.Z. Remedy for Coughs. Boil three lemons for fifteen minutes. Slice them thin while iiot over one pound of loaf sugar. Put on the fire in a porce* KEMEDY FOE ASTHMA, SOEE-THEOAT, OE A COUGH. 491 Iain-lined saucepan and stew till the syrup is quite thick. After taking it from the fire, add one tablespoonful of oil of f sweet almonds. Stir till thoroughly mixed and cool. If more I than a small quantity is desired, double the above proportions. —Mrs. J. D. L. REMEDY FOK ASTHMA, SOKE-THROAT, OR A COUGH. Cut up two or three bulbs of Indian turnip, put the pieces in I a quart bottle, which fill up with good whiskey. Dose, a tablespoonful, three or four times a'day. It is especially desirable to take it just after rising, and just before going to bed. Wonderful cures of asthma have been effected by this remedy, and many persons living near the writer have tested its efficacy. I The bottle will bear refilling with whiskey several times. Great care must be taken in procuring the genuine Indian turnip for this preparation, as there is a poisonous plant much resembling it.—Mrs. M. L. •» REMEDY FOB "POISON OAK. Make a strong decoction of the leaves or bark of the common •willow. Bathe the parts affected frequently with this decoction, and it will be found a very efficacious remedy.— Gen. M. Remedy for Poison Oak. Forty grains caustic potash to five ounces of water. A-pply to the eruption with a small mop, made by tying a soft linen rag to a stick. Often a speedy cure.—Mrs. S. T. CURE FOR JAUNDICE. Fill a quart bottle a third full of chipped inner cherrj bark. Add a large teaspoonful soda, and fill the bottle with whiskey or brandy. Take as large a dose three times a day as the system will tolerate. If it affects the head unpleasantly, lessen the » Macaroni 227 Poached eggs 2d 227 1Rumble " £>£ " 3d 227 [Scrambled " " -soo eggs j*> " Italian method 227 | Stuffed 237 Mince, with bread crumbs 219 VEGETABLES. " " potatoes 220 Mushrooms, to broiled 230 stew 230 249 " " fry or broil.. 229 Artichokes, burr " and sweetbread pates 229 Asparagus, to c o o k j £ > 2d Mutton, hashed 215 245 " " 2d 215 Beans, lima, to boil 2d. 245" " 3d 215 3d 254 Nice pie 223 239 Pig's head pudding 223 Beets, to boil 9R1 Potato pie 223 Cabbage, with bacon, to boil 251 " boiled without bacon... " 2d 223 " fried 252 | 0| Potpouri " pudding 251 Prunes, stewed ««? P t 2d 251 Ragout souse **1 Cauliflower 252 Rice and egg pates ML Celery 240 Sandwiches £g* Corn fritters 242 " 2d ...-• 222 243 " 2d , Squab pie 225 " for breakfast 243 Side dish 216 green, to boil 241 Stew, black *j° pudding 2-12 Stew, Brunswick » 2d... 242 212 gtew " 2d put in brine 254 212 Cucumbers, to dress raw 246 u » 3d Terrapin, mock 4th 221 Cucumbers^ to fry.... 24f> 246 Tongue 231 1 Cymlins, with bacon Tonarue and prunes 240 to fry Veal pates 214 9A1 Welsh rarebit 231 fritters 241 '' pudding 240 " . or squash to stew. Egg-plant, to bake EGGS. " " to fry 249 237 A-la-creme " " pudding 24.8. 233 Boiled eggs " " to stew soft. Okra Baked for dinner 237 to bake Effe cups, breakfast dish «3o Onions, 240 " " cook *> for breakfast 333 " " dress raw 522 INDEX. PAGE Onions, to fry 289 Parsnips, to cook 250 " " fry 249 " " stew 249 Peas, cornfield or black-eye 254 '' dried, to boil 254 " green, " 238 Pees, kon-f eel 253 Potato chips, Irish 247 " cakes 247 Potatoes creamed 247 " Irish, to boil 246 Potato hash 247 " pudding 247 " snow..., 247 Potatoes, sliced, to fry 247 " sweet, to boil 248 " " to cook inferior. 248 •" " to fry 248 Radishes 240 Ropa Viga 244 Salsify, to cook 250 " " fry 250 " " stew 250 " " " 250 Slaw, warm 251 " " 2d 252 " 3d 252 Snaps, to boil -. 240 Spinach 252 Succotash 246 Tomatoes, baked 243 " " 2d 243 . " fried 244 " omelet 244 " raw, to dress 245 u " " 2d 245 '' stewed 244 " " 2d 244 Tomato toast 245 Turnips 253 " salad 253 " to stew 253 Yams, to dress 248 PICKLE AND CATSUPS. Apple pickle... 294 Blackberry pickle 295 Cabbage " for present use. 262 " " cut 262 " " chopped 263 Cantaloupe pickle, 3 287, 288 Composition " 291 Cherry " 295 Chow-chow " 5 282-284 " " " (Leesburg) 285 Cucumber pickle 4 266-268 " " boiled 268 " " ripe 269 " " sweet, 2 269 Damson " 2 290,291 French " 2 292 Green " 3 264-266 German " 290 Honolulu melon pickle 287 Hyden salad, 5 ; 273-275 Ingredients for one gallon green pickle 258 Kentucky pickle 292 Lemon " 2 294 Mangoes, oil, 3 276 '' to green 270 " stuffing for 60 270 " peach, 4, 278,279 " pepper 279 Martinas pickle 281, 283 Muskmelon pickle 288 Onion " 2 293, 294 Peach " 4 286, 287 " " spiced 286 " " sweet 286 Pear, peach or quince pickle 287 Plum pickle 289 Preparing pickles 258 Ragout pickle 291 Spanish " 293 Sweet " 287,290 Tomato " (green) 3 269, 270 (sweet) 3 . . 272 (ripe) z '' sauce (green) 3 " marmalade or sauce for meats 273 Vinegar for pickle, 3 256 " " yellow pickle 257 Walnut pickle, 4 280, 281 Watermelon pickle, 4 289 " " s w e e t . . . . . . . 288 Yellow " 7 258-261 Bay sauce, 2 399 Caper sauce 302 Celery vinegar 301 Cucumber catsup, 4 297 Horseradish sauce 301 Mushroom catsup, 4 299, 300 '' sauce 300 Mustard, to mix._. 303 " aromatic 30o Pepper catsup 303 " sauce «• 302 vinegar Tomato catsup, 2 295, 296 302 Tartan sauce (MoVcan's) 303 INDEX. 523 PAGE 298 Spice mountain cake Sponge " 2 <*9b Sponge cake (confederate) " " (cream) " " (butter) 2 CAKE. " " (extra) " " that never fails Almond cake, 2 328 " " roll,2 Ansel's " 811 '< bread 323 Tipsy cakes Black cake 314, 315 Velvet " Brides' cake, 4 309, 310 White " 2 " " (superior) Capital " 342 " mountain cake, 4 Cioron " 4 327,328 " " ash-cake.. Cocoanut cake, 6 322, 324 " fruitcake, 4 Chocolate " 5 325,326 Whortleberry jelly cake 327 313 Icing for cakes Corn-starch Icing, 5 Clay " boiled, 2 2 340,341 Cream " cold . . . 329 Currant " hot 3 342 Cup Ginger bread 344 Custard Ginger bread, cup cake 343 Cake " " lightened with sauce 344 " " risen " that never fails 344 " soft Delicate cake, 2 312 Delicious " 2 343 Ginger loaf Fruit " 7 316-319 Molasses cake, 2 " or black cake Fig " 329 * pound cake Gold " 311 Mrs. Gait's cake 345 Small cakes Jelly for " 2 334,335 Albany cakes Jelly " 2 335 Bonnefeadas Jelly cake (lemon) 2 335, 336 Coffee cakes " " (rolled) 2 336 Cookies " filling for 337 Cinnamon cakes, 2 " "Kettle cake 345 Coffee " Lady " 2 311, 312 Cream Lee ". (R. E.) 2 321 Crullers Delicate tea cakes, 2 Leighton cake 306 Lemon " 2 320,321 Delicious small cakes Mountain cake 307 Dimples " ash-cake 308 Drop cakes Merry Christmas cake 312 Ginger cakes, 2 •" " (drop) Marble cake . . . 337, 339 " (cheap) '' or Bismarck cake 339 1 ' bunns Norfolk " 345 " snaps, 2 Naples biscuit 347 Orange cake, 3 319, 320 Gloucester cakes Parson's " 346 Holmcroft PDund " 7 329;3§1 Jumbles, 3 " (Jackson) Pineapple" 319 . " (lemon) Bisen " 346 Kose or clouded cake 339 Macaroons Buggies' " 346 Marguerites, 3 , Silver " 310 Molasses cakes &now " 308 Nothings " mountain " 307 Scotch cakes Walnut catsup, 3 " leaves, catsup from ,... 340 333 332 333 331, 332 333 333 334 347 347 305 305 306,307 308 313,314 347 349 348, 349 348, 349 348 348, 349 350, 351 351 351 351 S50 350 351, 352 352 352 353 353 361 357 358 357 357 354 359 360 361 362 353 362, 363 364 363 363 363, 364 359 358 356 356 361 356 354, 355 364 358 352 524 INDEX. Strawberry cakes Sugar " Shrewsbury " Sweet crackers Spice nuts Tea cakes, 2 Tartaric cakes Wafers, 2 PUDDINGS. 35' 358 355 353 364 359, 360 360 362 Marrow pudding 393; Original " 2 369,392 Orange " 4 378,379 One egg " 395, Peach dumplings 375 Penny pudding , 400 Plain " 401 Plum " 4 365-368 Christmas 368 economical, 2 369 English 367 rich 367 simpler kind of... 369 Poor man's pudding 400 Puff " 400 Preserve " 387 Pudding without milk or eggs 382 Queen of puddings, 5 383-385 Raspberry pudding 375 Rice " 3 393,394 Sago " 389,390 Sippet " 390 Snow " 3 386,387 Snowball " 396 Sweeb potato " 394, 395 roll 372 Suet pudding, 2 373 dumplings 374 Steam pudding 370 Superior " 399 Sweetmeat pudding, 2 388 Mrs. Spence's " 391 Tapioca " 385 " with apples 386 Teacup pudding 391 Texas " 396 Thickened milk pudding 347 388, 389 Transparent 371 Troy 395 Tyler 398Virginia 397 Washington Apple pudding, 5 376 Apple charlotte 377 Apple custard 378 Apple custard pudding. 377 Apple meringue, 2 377 Apple dumplings 373 Apple roll (baked) 377 Almond pudding 381 Amherst " 370 Arrowroot " 389 Batter " 398 Balloons 398 Bread pudding 390 Boiled bread pudding, 2 372 Boiled pudding of acid fruit 371 1 ' sweetmeat pudding 372 " molasses " 373 " pudding, 2 370, 872 " dumplings, paste for 373 Cake pudding 387 Caramel pudding 383 Citron " 2 378 Cocoanut " 5. .381, 382 Chocolate " 2. .382, 383 Cherry 371 Cheesecake pudding. 388 Cracker 392 Cream 395 Currant 375 Custard 390 Cottage 896 Delicious pudding 398 " hasty pudding. 397 PUDDING SAUCES. Eve's pudding 374 Economical pudding.... 400 402 Extra fine " 399 Brandy sauce 403 old Fruit " .374, 391 402 French " 391 French ' 403 jemon ' 397 Feather " 404 Irish potato " 394 VLolasses ' 403 ' Indian " .... 399 Nice 403 Jelly roll. 387 rlich 402, 403S Lemon pudding, 4 380 Sauce for pudding, 3 " for boiled pastry 40M Lemon meringue, 2 381 40aMolasses pudding, 3 395, 396 ,Vine sauce, 3 INDEX. PASTRY. Apple pie, 1, 2, 3 Blackberry pie Cherry " Cream "1,2 Currant " Custard " Cream tarts Cheese cakes, almond, 1, % " cornstarch " lemon Damson pie Gooseberry pie Lemon " 1, 2, 3, 4 Lemon cream pie Lemon tarts Mince meat, 1, 2, 3, 4 Molasses pie, 1, 2 Orange pie, 1, 2, 3 Pastry, 1, 2, 3 Puff paste Peach pie Peach meringue pie Potato pie (sliced) " " (sweet) Prune " Prune tarts Rhubarb pie Soda cracker pie Silver " Sugar " Strawberry shortcake Washington pie Whortleberry " Fritters (Bell) (French) " (made with yeast) Pancakes (common) " (quire of paper 525 PAGB PAGE 409, 410 410 409 412 409 413 415 415 414 414 408 410 406 406 415 411, 412 413, 414 407 405 405 408 407 411 411 408 415 411 413 413 413 408 413 410 416 416 416 417 417 JELLIES, BLANC-MANGE, CHARLOTTE RUSSE, BAKED CUSTARDS, CREAMS, ETC. Blanc-mange, (chocolate) 428 " (custard) 422 Charlotte russe, 6 423, 424 " " (strawberry) 424 Baked custard, 3 425 Apples (baked) 429 Apple compote 429 " float 428 Apples (nice dessert of) 429 '' (nice plain dessert of) 429 " (iced) 430 " (nice preparation of) 429 Apple snow 428 Bonny clabber 428 Cream (Bavarian) 2 426 " Italian ; 426 " Russian 426 Spanish, 2 425,426 " Tapioca, 2. 427 Float 428 Lemon froth 427 Slip 428 Syllabub 427 ICE-CREAM. Bisque ice-cream 437 Buttermilk ice-cream 437 Caramel ice-cream 435 " " (Norvell House) 435 Cocoanut " 3 436 Chocolate " 435,436 Gelatine " 436 Ice-cream, 3 432 " (without cream) 437 Lemon ice-cream 432 Orange " 433 Peaoh " 433 Pineapple" 434 Strawberry ice-cream 433 Vanilla " 434 White " 436 Frozen Custards. Bisque Caramel custard Frozen custard, 2. " pudding Plumbiere Plum pudding glace Jelly (calves' feet) 419 " cream 421 " crystal 420 "; gelatine, 2 420 " " without straining. 420 " " without eggs or boiling 421 Sherbet Jelly without boiling. 421 "•" (stock) 419 •• Blanc-mange, 4 421, 422 Cream sherbet. " (arrowroot). 422 Lemon " 4 " (coffee) 423 Orange " 438 437 437, 438 438 438 438 43S 438 430 526 INDEX. Water Ices. PAGE Citron ice., Gelatine ice Orange " 2 Pineapple ice, 3 Raspberry " Watermelon ice Fruit Dessert*. Ambrosia, 2 Canteleupes Peaches and cream Pineapple Strawberries Watermelons 441 441 440 440, 441 441 441 Cranberry jelly Grape " Green grape jelly Orange " Jelly oranges Quince jelly Tomato 455 457 457 456 457 456 458 CONFECTIONERY. 443 Almond macaroons 460 443 Caramels, 2 459 442 " (chocolate) 460 443 Cocoanut balls 460 443 " caramels, 2 460 443 " drops 460 Cream candy 459 PRESERVES AND FBUIT Cream chocolate 460 Nut candy 458 JELLIES. 45& Apples (preserved for winter use). 450 2 468 Apple mange 450 45S '' preserves (crab) 450 Cherry " 451 WINE. Candied fruit 454 462, 463 Damson preserves 451 Blackberry wine, 4 467 Fig " 452 Cider 467 Pox grape " 451 Cherry 466 Fruit (putting up) 453 Currant 466 Lemon preserves 448 Gooseberry 464 " (sliced) 447 Grape Wine, " marmalade 448 (Catawba) 464, 465 465 " conserves 454 " (wild black) u 465 Muskmelon preserves (ripe) 446 " (native) 465 " 446 Fox grape wine 467 marmalade, 2 447 Orange " 467 " conserves 454 Strawberry " 467 Peach preserves, 2. 448, 449 Tomato " " marmalade 449 Apple toddy, 2 468, 469 474 " (brandy) 2 449,450 Beer (cream) " conserves . . . 454 " (ginger) '. . , . 475 475 Pear preserves , 450 '' (lemon) 475 Pineapple preserves 446 " (small) 474 Quince jam 451 " (summer) 470 Raspberry jam 452 Blackberry cordial, 2 471 Sweetmeat preserves 444 Cherry " 475 Strawberry " 452 Crab cider 475 " jam 452 Cider (mulled) .' 470, 47,1 Syrup (golden) 454 Dewberry cordial, 2 468 Tomato preserves 453 474 " sweetmeats 453 Lemon vinegar 474 Watermelon marmalade 445 " or orange syrup 472 " or muskmelon preMint cordial 474 serves 445 Orgeat 473 Apple jelly, 3 455, 456 Raspberry acid 473 " " (crab) 456 " vinegar, 2 469 Blackberry jelly 454 Regent punch 470 Currant " 455 Roman punch 469, 46£ " " (without cooking). 454 Rum " 527 INDEX. PAGE Strawberry acid, 2 " cordial " vinegar Tea punch 472 471 472 469 T H E SICK-BOOM DIET AND REMEDIES FOR THE SICK. Aromatic vinegar. 483 Arrowroot, 2 479, 480 Asthma, sore-throat and cough, remedy for 491 Beef essence 481 " tea 481 Boils 493 " salve for 493 Bone felon 492 Blisters, dressing for 493 Breakfast for an invalid 480 Breast salve. 487 Burns and scalds 488 Carolina small hominy 483 Carrot salve for blisters 492 Cold in the head, cure for, 2 490 Colic, cure for 486 " cramp, cure for 486 Corns, remedy for 492 Coughs, remedies for 490 Chalk mixture for infants and young children 489 Chicken essence 481 " jelly 482 " cholera 488 Chilblains 486 Chill pills 489 Cuts 486 Cracked wheat 480 Croup, good treatment for 492 Diarrhoea, remedy for 489 Dysentery " " 489 Earache " " 487 Inflamed eyes, remedy for 487 Epilepsy " " 486 Food for sick infants 480 Flames, to extinguish clothing in. 492 Jaundice, remedy for 491 Jamaica ginger (Brown's) 484 Lime-water 484 Liniment (a good) 492 '' for rheumatism 492 " for recent burns 489 Mashed finger 488 Milk punch 481 Mustard 484 '' leaves 485 Nourishing way to prepare chicken, squirrel, or beef for the sick . 482 PAGB Ocean salt 486 Panada 482 Prickly heat, remedy for. 488 Poison oak " "2 491 Poisons, antidotes to 494-496 Acids 494 Alkalies 494 Arsenic 494 Carbolic acid 494 Chloral 494 Chloroform 495 Copper 495 Corrosive sublimate 495 Gases 495 Glass, in powder 495 Iodine 495 Lead 495 Nitrate of silver 495 Opium 495 Phosphorus 495 Prussia acid 495 Strychnine 496 Tartar emetic 496 Venomous bites of rabid dogs and serpents 496 Quinine, to take without tasting.. 493 Racahaut 480 Seamoss farina 480 Seltzer aperient 484 Soda mint 484 Sore throat, remedy for, 3 485, 486 Sick-room 476, 496 Scarlet fever, preventive to, 2, 487, 488 Snake bites 488 Toast, dry 482 " milk 483 " scalded 483 Toothache drops 487 Thieves' vinegar 483 Weak back, remedy for 494 Wine whey 480 Whooping-cough, remedy f o r . . . . 490 HOUSE-CLEANING. Ants and bugs, to destroy 503. Bedbugs " " 503 " poison 503 Brasses, to clean • 501 Carpets, to wash 499 " to remove ink from 500 Cement for rubber and glass 503 Egg-beater 502 Egg stains, to remove from silver spoons 501 Moors to oiL 498 " tc dye 49$ 528 INDEX. PAGE Furniture to clean 500 " unvarnished, to clean.. 500 " polish, 2 500, 501 House-cleaning (directions for)496-498 Knives and tins, to clean 502 '' '• to remove rust from 502 " to whiten handles of 502 Mosquitoes 504 Marble slabs, to clean 500 Oil-cloth, to wash, 2 499 Paint, to clean 499 Rats 504 Red ants, remedy for 503 Sapolio for kitchen use 502 Silver, to clean, 2 501 Shading glass, mixture for 503 Soap, concentrated lye 504 Wall paper, to remove grease from 500 Washing mixture 504 Whitewash, outdoor 498 indoor 498 RECIPES FOR RESTORING OLD CLOTHES, SETTING COLORS, REMOVING STAINS, ETC. Black cashmere, to wash Black crape veils, to renew Black sil,k, to renew old " " to freshen old Blue calicoes, to keep bright and fresh Colors, to set Colors, to restore Cloth, to remove spots from Cloth, soap for removing grease from Clothes to clean., 505 506 506 506 507 507 507 505 505 505 PAGH Fruit stains, to remove " or ink stains, to remove Iron rust, to remove Mildew, " " " Labaraque solution for Velvet, to restore the pile of. 507 507 508 507 507 506 MISCELLANEOUS RECIPES. Almond bandoline Ammonia Borax Bottle wax Blood stains, to.remove Camphor ice " salve Cold cream Chaps, lotion for Dandruff, to remove Fertilizer for strawberries Grafting wax Hair-oil, 3 dye, 2 tonic restorative to clean brushes, to clean Herbs, to dry Ink (black) " (red) Liquid glue " blacking Lip salve (red) Rose bandoline Shoe blacking.... Shampoo liquor Sozodont Tooth powder " " charcoal THE END. 514 508 509 510 514 512 512 511 511 514 511 510 513 513 513 513 514 514 511 509 509 510 510 511 514 510 513 512 512 518 •O