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 ICMH 
 
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 (monographies) 
 
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 ues 
 
f 
 
 toriques 
 
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 1 
 
MICROCOPY RF<;o.ijT|ON TEST CHART 
 
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 ^ /APPLIED irvMGE 
 
 'i^bi East Mam Street 
 
 ■ Khester, New York 14609 USA 
 
 '16) 48; ' 0300 - Phone 
 
 ■16) 288 - 5989 - Fo» 
 

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THE 
 
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 f '>^f -a 
 
 GOOF 
 
 Ti r\ r\ jfT 
 
 A COMPLETE MAN! 
 PALATA 
 
 'V 
 
 CO( 
 
 FRIOE, 
 
 THREB DELICIOUS CAKT!>S MAD© 
 - :V7ITH ONE EGG. 
 
 liight cake—Ona cup auffar, 1-4 cup of 
 buttf^r, 1 eRsr. half oup sweet milk, tf^a- 
 spoon of lemon, same croa^ tartar, 
 half one soda, l 1-2 cups flour. 
 
 Ginger cak*-On© cup suffar. tahi^-- 
 spoon butter, 1 e^gr. 1 cup milk, 1 tea^ , 
 spoon fflngy^r. 1 of crwm tartar, 1-2 one I 
 sode and 2 cups of flour. 
 
 Ca^oanut c?^k«s — On© me^iiHi «lz** 
 
 fcoeoanut crated andjnJxod^lth ^ 
 on<^ egg and euiyWgranulate * 
 Ir together, mak(* Into l4ns 
 •m tin In a quick oven. 
 
 SB OSISTTS. 
 
 i 
 
 Entered aqcordinr to the Act of Parliament of Canada, in the year ono 
 thousand eight hundred and eighty, by Wm. Bi^ie, in t ,e *"'' 
 office of the Minister of Agriculture. 
 
 IJonlian, ©nt.: 
 
 Wm. Bryce, 1G8 & 215 Dtjndas Stkeet. 
 
 1880. 
 
iisriDEx:. 
 
 HOLTS. I'ajje. 
 
 Stock for Soups 9 
 
 To niiiKt! f^unp of tl)0 l.i(iiKr. ... !j 
 
 Korce .Nfciit Hulls for Soup !t 
 
 Stock for (Siuice.s an>l (iravio.s !» 
 
 Koaii Soup 10 
 
 I'.i.'of Soup 10 
 
 Uoef Soup with Okra 10 
 
 <'orned Ucef Soup 10 
 
 Corn Soujt 10 
 
 Cliickon Sou]) '. II 
 
 Clam Soup 11 
 
 Celery Soup 11 
 
 Kf,'K U.ills 12 
 
 F.gt<So\ip 12 
 
 Fish Chowdor 12 
 
 Tomat( ' Chowder '.'.'.'. 12 
 
 Fish Soup 12 
 
 French V'ejfetablo Soup 13 
 
 Creen I'ea Soup 13 
 
 (■'umbo Soup 13 
 
 Plain (Junitiu Soup 13 
 
 Glblet Sou]) IS 
 
 Game Soup 14 
 
 German Pea Soup 14 
 
 Julienne Soup 14 
 
 Lobster Sou|) 14 
 
 lfacaro)ii Soup 14 
 
 Mock Turtle Soup ],") 
 
 xMutton Sou)) i.fj 
 
 Mutton Brotli 15 
 
 Noodles for Soup ](j 
 
 OkraCinnibo 16 
 
 Onion Soup -k; 
 
 Ox Tail Soup i(i 
 
 Potato Soup lej 
 
 Pot-au-Feu m 
 
 Tomato Soup 17 
 
 Turkey Souj) 17 
 
 Veal Hroth 17 
 
 Vef.'etuble Soup ,. is 
 
 Spring Vegetable Soup '. . 18 
 
 Vermicelli Soup is 
 
 Fiaii. 
 
 To fry, broil, or bake 1!) 
 
 Kaktd Fiah ig 
 
 Boiled Fish ',',',[ 10 
 
 Pickling Fish 20 
 
 Bread Stutfingr for Fish 20 
 
 Baked Black Fish 20 
 
 Brook Trout 20 
 
 Cream Kaked Trout "0 
 
 Baked White Fisli 20 
 
 Baked Cod Fish 20 
 
 Baked Fish ' . 2I 
 
 Broiled Salmon 21 
 
 Boile<l Salmon 91 
 
 Cod B'i.sh, Stewed , .. 21 
 
 Cod Fish on Toast '>l 
 
 Codfish Balls ..'. .'. 21 
 
 Baked Cadfish 22 
 
 Pago. 
 
 Croquettes of Fish 22 
 
 Frogs, Fried 22 
 
 Fisli Chowder 22 
 
 Fried Halibut 22 
 
 Fish Scallop 22 
 
 Fried KeLs 23 
 
 Potted Shnd 23 
 
 I'ickled Salmon 23 
 
 To fry Shad 23 
 
 To fry Smelts 23 
 
 Spiced Shad 23 
 
 Salt Salmon 23 
 
 Salt .Mackerel, Broiled 24 
 
 Turbot a la Creme 24 
 
 HIIRLL FI8II. 
 
 Lobster Croquettes 24 
 
 Lobster Cutlets 24 
 
 Lobster Rissoles 24 
 
 Hroiled Oysters 25 
 
 Oyster Chowder 25 
 
 Oyster Crotjuettes 25 
 
 Fried Oysters 25 
 
 Oyster Pies , 25 
 
 Oyster Pot Pie 25 
 
 Pickled Oysters 2(> 
 
 Spiced or Pickled Oysters 2(> 
 
 lloasted Oysters 2(5 
 
 Ovsters, Fancy Iloa.st 26 
 
 Oyster Stew 27 
 
 Stewed Oysters 27 
 
 Mar.vland Stowed Oyster.s 27 
 
 Oy.-ters with Toast 27 
 
 Oy.stcr Soup 27 
 
 Oyster Short (Jake 27 
 
 Steamed Oysters 28 
 
 Oyster Omelet 28 
 
 Scalloiied Oo.sters 2s 
 
 Soft Shell Crabs 28 
 
 Devilled Clams 28 
 
 Hot Crab 28 
 
 Stewed Clams 28 
 
 MKAT8 
 
 Rules for Selecting Meat 21) 
 
 Rules for Boiling Meat 2i) 
 
 Rules for Broiling Moat 2!) 
 
 Rules for Roasting Meat 2!) 
 
 Beefsteak 21* 
 
 Boiled Tingue 30 
 
 Broiled Ham and Eggs 30 
 
 Beef Hash 30 
 
 Beef Stew 30 
 
 Beef a la Mode 3o 
 
 Boileau 31 
 
 Breakfast Dish 31 
 
 Croquettes 31 
 
 Corned Beef :!1 
 
 Devilled Beef 32 
 
 Dried Beef in Cream 32 
 
 Frizzled Beef 32 
 
 Pressed Beef 32 
 
 '1 
 
 i 
 
 .(I, 
 
 I . 
 
 ♦ •• I 
 
 ifti 
 
IM)EX 
 
 III. 
 
 r 
 
 
 \ 
 
 [teef Tontf uo . . ;j2 
 
 Savory Heef " ;!•" 
 
 Straiiililed Kw« with "noff.; ".! ! 1 '{2 
 YorkHhIru I'mldinj,' to I'.oast Hcef 3'J 
 Beefsteak Sniotliered with Onions 
 
 <'hoii|u(l Stfiik 
 
 Stiitrcl lic.ifsteiik .'.'.'..'.'.'.v. 
 
 Beefsteuk witli Oyster.-i \\ 
 
 Steak and ( )ysters . " " 
 
 Broiled Beefsteak. . . .......... 
 
 Mm.'k Duck 
 
 Roa.st Veal ."" 
 
 Killet of Veal ....'...,.'.'." 
 
 \eiil ( 'lit lets " -''■ 
 
 Veal ( lit lets Broiled .. .. 
 Veal.. 
 
 To fry Api.lcs and I'ork C'hoiis, 
 '■Spare liihs, Bulled 
 
 33 
 33 
 33 
 33 
 
 :m 
 ;i4 
 
 34 
 .S4 
 
 34 
 
 3,1 
 
 Veal Cutlets Baked 3;, 
 
 Veal Cutlets \ _ X\ 
 
 Pate de Veau •^:^ 
 
 Veal Scallop ' ;{,-, 
 
 Veal Steaks .".*.......'.".. ;j(i 
 
 Stewed Veal .. .. 3ti 
 
 Marhled Veal .......'. 3t; 
 
 Preparation of Veal.,....!.'..'..' UO 
 
 I'rcssed Veal or Cliiiken 37 
 
 Sand .viches 37 
 
 Minced Liver ' " wj 
 
 Veal Cr(«|uettes I;; 
 
 Veal Cheese . ■>,■: 
 
 Veal Hash '.'.'.'.'.'. 37 
 
 Calf's Liver, Stewed ,,,\ 37 
 
 To dress Calf's Head ',.'. ;J8 
 
 Mock Terrai)in 3^ 
 
 Broiled (,'alves' Liver, with Bacon 38 
 
 Sweethreads with .Mushrooms .. ;« 
 
 Sweetbreads with Tomatoes .. ;i8 
 
 Fried Tripe ;js 
 
 Spiced Tripe • \\ [\\) 
 
 i5altimore .Meat I'ie .'. ;j!) 
 
 CrOiiuettn "' ' ;;<) 
 
 Meat Ilisso'os . . ]\ ;j<) 
 
 Breaded Lamb Chops ,,\\ ;i<) 
 
 Cutlets a la Duchesse 40 
 
 To fry Lamb Steaks \\ 40 
 
 Spiced Lamb (cold) 40 
 
 Stewed Lamb Chojjs 40 
 
 Mutton Chops ......'. 40 
 
 Haricot .Mutton '' 40 
 
 Ca[)t. Chiraz Raj,'ont 40 
 
 Irish Stew . '_ " 41 
 
 Kijjout 41 
 
 Ra^'out of Cold \'eal 41 
 
 Baked Ham 41 
 
 Pork .Steaks Broiled .,,', 42 
 
 Roast Pork ' ' " 4.> 
 
 Ham and Eifys 42 
 
 JSoiled Hum \\\' 42 
 
 Ham Hall.s ' " " ' ' 4.^ 
 
 Ham Toast 42 
 
 Pi.ifs' Feet Hash ,\\\ 42 
 
 Pig'!! Head '\\ 40 
 
 Pork and Beans ',\'\ 4;'{ 
 
 Boston Baked Beans 43 
 
 Roast Lamb 
 
 .Mutton a lu N'enison 
 
 P'oilod Leifof Mutton 
 
 Breast (if Mutton and Cireen Peas 
 
 Sweuthreads 
 
 Sweetbreads, Broiled .....'. . ' . . 
 
 Sweetbreads, l-'ried 
 
 SwcetbreadN, Stewed 
 
 Travoliiii); Luiu li 
 
 Sweetbread l''ritters 
 
 : To bi-i » I Sweetbreads 
 
 \ Slewed Tripe 
 
 ! lieif Heart _ ■.'...■ 
 
 .Meit Cro(|uetteH 
 
 Beef Omelet '.,.'. 
 
 Pounded Beef 
 
 Mutton Pie.. , . 
 
 Pot }'ie '.'.'.'.'.'. 
 
 Tomato Stew 
 
 0.\.MK. 
 
 Broiled t^iiiail 
 
 I Broiled Prairio Chicken. '.'.'.'...'. 
 
 i Broiled I'iu'eons 
 
 I Partridire Pie \', 
 
 R'last (^tiuiil or Prairie Chicken. . 
 
 Wild Duck 
 
 N'enison Stewed . . 
 
 Broiled Venison Steak ...... 
 
 To Cook Venison 
 
 Pi.s^eon Com|iot(! 
 
 Roast Wild fowl ......' 
 
 Roast I'artridges, Phea.sants or 
 • ifuaih 
 
 To Boil (^luail or Woodcock. . . . . . 
 
 To Itoast Wild Duck or Teal 
 
 Pij^eon Pie 
 
 Roast I'iijcons 
 
 To I{o;K-t Pi<,'eons ' . , 
 
 Fried Rabbit 
 
 Stewed liubhit 
 
 Roast liabhit 
 
 Babbit I'ie ',, 
 
 Snipe 
 
 I'OriLTRT. 
 
 Hov.' to Choose Poultry 
 
 Plain StuHin),' 
 
 Pot't to Stultintf 
 
 Ai ; Jtutlinjjr 
 
 CI. ^l.iiit Sturth)g 
 
 Roast Turkcv. . , 
 
 Boiled Turkey '.'.'.'.'. 
 
 Turkey Dressed with Oysters. 
 
 Turkey Scallop ." 
 
 Curried Cliicken 
 
 St'-'Wod Chicken with Ov'.-.tj'v^ 
 
 Chicken Pie ... 
 
 Fried Chicken 
 
 Pressed Chicken or Veal 
 
 Jellied Chicken or Veal.. .. 
 Chicken Pot Pie . 
 
 43 
 
 43 
 
 43 
 
 44 
 
 44 
 
 44 
 
 44 
 
 44 
 
 44 
 
 45 
 
 45 
 
 45 
 
 45 
 
 45 
 
 45 
 
 45 
 
 4(> 
 
 4t; 
 
 4(i 
 
 4»i 
 
 4« 
 
 47 
 47 
 
 47 
 47 
 47 
 
 47 
 47 
 4H 
 
 4S 
 
 48 
 48 
 
 48 
 48 
 48 
 4!) 
 .49 
 4i) 
 49 
 4!) 
 49 
 50 
 50 
 
 50 
 50 
 £0 
 50 
 50 
 51 
 51 
 51 
 52 
 52 
 
 52 
 52 
 53 
 53 
 53 
 
IV. 
 
 ISDhX. 
 
 »r<illcd Chicken U'.S 
 
 Chicken Croquetten M 
 
 Haksd Chicken 54 
 
 Nice Way to Cook Cliioken Tit 
 
 Cliickcii Futltlinif r>4 
 
 ScalloiKjd Chicken 54 
 
 hiiilcd Chicken. f)4 
 
 CrtKiuettes 64 
 
 Fricasseed Chicken 66 
 
 poultry tJro(|ijette 65 
 
 Minecii Fowls 56 
 
 l{(;aMt Duck 55 
 
 Koast Ooosv 55 
 
 lloncd Turkey 56 
 
 i'iiickens Fried with Rice 50 
 
 ("hicken Handwiclies 6(5 
 
 <;iblet I'ie 5»1 
 
 Vicklfd Chicken 5»! 
 
 Smothered Cliicken 5(i 
 
 Spriiig Chicken 50 
 
 Slewed Pigeons 5fl 
 
 .1 uf^ged PiKCon 57 
 
 Stewed Giblets 67 
 
 SALADS. 
 
 Mayonnaise Salad Dressing 57 
 
 Simple Dressing for Salads 57 
 
 tJhicken Salail Dressing 57 
 
 < ,'hicken Salail 58 
 
 Lobster Salad 68 
 
 Lettuce Salad 5!) 
 
 Pv>tato Salad 6it 
 
 Cucumber Salad 59 
 
 Sweet Hread Salad 59 
 
 Salmon Salad tiO 
 
 Cold Slaw 00 
 
 Kohl-Slau 00 
 
 Cold Slaw 00 
 
 Heef Salad 00 
 
 Cabbage Salad 00 
 
 Celery Salad HI 
 
 Chicken Celery 01 
 
 Cabbage Salad 01. 
 
 Fish Salad 01 
 
 Salad Dre'iBing 01 
 
 Salad Dressing for Lettuce 01 
 
 Salmon Salad 02 
 
 Tomato Salad 02 
 
 SADCKH. 
 
 Anchovy 02 
 
 Butter Sauce 02 
 
 Hrown lUitter Sauce 02 
 
 Drawn Butter Sauce 02 
 
 Caper Sauce 02 
 
 Substitute for Caper Sauce O;} 
 
 Boiled E^;: Sauco OH 
 
 Pickle Sauce (i3 
 
 Tomato Sauce 0& 
 
 .Mushroom Sauce 03 
 
 Celery S luce 03 
 
 Cream Dressing 01 
 
 Horse Radish 04 
 
 Mayojuiaise Sauce 04 
 
 Mustant for Table 04 
 
 Page 
 
 ( )nioi) Sauce 64 
 
 T>'nialo Sance 04 
 
 I'ar-ltiy Sauce 04 
 
 Molteil or Drawn Butter 05 
 
 Apple Sauce 05 
 
 Cninberry Sauce tt't 
 
 Kgg Sauc« 05 
 
 White .Sauce (i5 
 
 tiyster Sauce 05 
 
 Mint Sa\R'e 05 
 
 Cream Sauce (i5 
 
 (iravy for Roast Beef 0'! 
 
 Piipiante Sauce 00 
 
 Sau<:e for Boiled Turkey or 
 
 Chicken ". 00 
 
 Vigetat)le Sauce »iO 
 
 VKUBTAIILia. 
 
 Linri Reans 00 
 
 Cibbage la Cauliflower 07 
 
 Cream Cabbage (i7 
 
 Stowed Celery ti7 
 
 ( Jreen Corn on the Cob 07 
 
 Corn Fritters , 07 
 
 (Ireen Corn Pudding 07 
 
 French Mushrooms Caniied 07 
 
 Mushrooms Broiled 07 
 
 Baked Onions 08 
 
 Succotash 08 
 
 ToiuatoeH a la Creme 08 
 
 Brown Tomat(jes 08 
 
 Rolled Tomatoes 08 
 
 Raked Tomatoes 08 
 
 Scalloped Tomatoes 6!> 
 
 Swet;t Potatoes 09 
 
 Mash Potatoes 69 
 
 Browned Potatoes 09 
 
 IjHiirled Potatoes 09 
 
 Potato PuflF 09 
 
 Saratoga T'otatoes 70 
 
 Potato Cake.s 70 
 
 Mashed Potatoes 70 
 
 Broiled Potatoes 70 
 
 Potatoes a la Delmonico 70 
 
 Fried Potatoes with Eggs 70 
 
 Potato Ralls or Croquettes 70 
 
 Stewed Potatoes 71 
 
 lA'onnaise Potatoes 71 
 
 Fried Oyster Plant 71 
 
 Salsivv or Vegetable Ovsters.... 71 
 
 Raked Egg Plant ." 71 
 
 Fried Eag Plant 71 
 
 Eug Plant Baked 71 
 
 Eg.,' Plant 72 
 
 Stuffed Cabbage 72 
 
 To Roil Asparagus 72 
 
 R;iked Beets 72 
 
 Reans 72 
 
 Raked Beans 72 
 
 (J reens 73 
 
 Lima Beans 73 
 
 Macaroni 73 
 
 Macaroni as a Vegetable 73 
 
 .Macaroni with Cheese 73 
 
 \ 
 
X 
 
 i 
 
 )i4 
 (i4 
 (i6 
 •15 
 «!'. 
 fif) 
 (15 
 (>5 
 
 (>r. 
 
 (Hi 
 
 m 
 ti« 
 
 m 
 ti7 
 <i7 
 "•.7 
 t>7 
 »i7 
 tl7 
 <)7 
 07 
 «i8 
 (iS 
 <i8 
 •i8 
 (iS 
 (iS 
 6!> 
 C!) 
 6!) 
 6!) 
 (i!t 
 fi!J 
 70 
 70 
 70 
 70 
 70 
 70 
 70 
 71 
 71 
 71 
 71 
 71 
 71 
 71 
 72 
 72 
 72 
 72 
 72 
 72 
 73 
 78 
 
 7:i 
 
 7:5 
 7:i 
 
 'i 
 
 ISDEX. 
 
 V. 
 
 Pairo. 
 
 Macaroni with Oysters 74 
 
 Mucanuii Stewed 74 
 
 Miwaroni with Toinatnc ..... 74 
 
 Boiled Onions 74 
 
 Kseol loped OnioiiH 7.1 
 
 Scotch KscallopH 74 
 
 Turnips 74 
 
 Fried Parsnips 7f, 
 
 Asparagus 75 
 
 Spinach 75 
 
 Fresh Corn Mush 75 
 
 Parsnip Fritters 76 
 
 Parsnip Stew 75 
 
 f Jreen Peas 75 
 
 Hoile<l lloininy 75 
 
 <",iuli(lower. . .', 70 
 
 T) Fry Parsley 70 
 
 Stewed MuHlirooms 7ti 
 
 Tomato Toa.st 70 
 
 StulTed ToniatocH... 70 
 
 An Excellent Dish 7(1 
 
 Parsnip Fritteis 7(i 
 
 Potato (Jake 77 
 
 Haked Potatoes 77 
 
 I'otato Cheese Puff 77 
 
 Potato Pull 77 
 
 Carrots Stewed 77 
 
 Cauliflower with Cheese 77 
 
 Cabbage a la Creme 77 
 
 KOdS AND OMKLKTH. 
 
 Proper Way to Cook E^f^s 77 
 
 To I'reserve Ei,'i;s 7,s 
 
 A Nice Cheese Kclish 78 
 
 Seranihlod E>,'gs with Ham 78 
 
 Poach Eifgsl^ 78 
 
 Stuffed E^i^s 78 
 
 Egj< Toast 7m 
 
 Cheese Omelet 7s 
 
 , Omelet with O.vsicrH 7:» 
 
 Tomato Omelet 7;t 
 
 Bread Omelet 7;» 
 
 Baked Omelet 7!) 
 
 Omelet 7;) 
 
 Apple Omelet 79 
 
 Oyster Omelet 80 
 
 Omelet SoutHee 80 
 
 French Oirelet so 
 
 Omelet with Ham .sO 
 
 Boiled Eg>{s with Sauce so 
 
 Baked Elrgs ... so 
 
 Hominy Fritt rs 81 
 
 Baked Cabbage 81 
 
 Beets 81 
 
 Egg a la Mode 81 
 
 Egg Baskets.. 81 
 
 French Egg Cake 81 
 
 BRKAD, mSClMT, KTC. 
 
 Rules for Making Bread, etc 82 
 
 Hop Yeast 82 
 
 Potato Yeast 82 
 
 Yea-^t s-2 
 
 Yeast and Bread 83 
 
 Yeast for the Bread 83 
 
 ' I'age. 
 
 Vienna Brc d ti:{ 
 
 Mre'\(l 84 
 
 Steamed Br«)wu Bread 84 
 
 Buekwhcaf CakeH 84 
 
 Bri':ul PaiicaHes 84 
 
 (!ortuiieal Pancakes 84 
 
 Itlce Pancakes 85 
 
 Tomato Pancaken. 85 
 
 Vt ast ^V allies 85 
 
 WallUs. 85 
 
 Brown Bread 86 
 
 Biscuits 8ft 
 
 Corn Bread 85 
 
 C (rnmeal Ooms «.. .. 88 
 
 (irahain Puffs 80 
 
 (irahain .MulUns 8tl 
 
 (Jraham Crackers S^ 
 
 (!rah;uu Ris'uits 87 
 
 Connaii Puffs 87 
 
 Oraham ( icniH 87 
 
 Br iwn Bread 87 
 
 Boston Brown Bread 87 
 
 Corn Bread 87 
 
 Boiled Indian Brea<l 87 
 
 Corn ( :ak. Mellciou.s) 87 
 
 Corn Bread without EggH 88 
 
 Cornmeal .Muthns 88 
 
 ('orn l!read 88 
 
 Corn (Jriddle Cakes 88 
 
 Steamed Corn Bread 88 
 
 Miss Plater's Com Mush 88 
 
 Drop Bi.scuits 88 
 
 Soda Biscuits 88 
 
 Newport Breakfast Cakes 8« 
 
 Crumpets a^ 
 
 English Roils 89 
 
 How to Make Rolls 89 
 
 Busks 89 
 
 Sweet Rusk 89 
 
 French Rolls J(0 
 
 Ciiniatnon Rolls 90 
 
 Brcakfii^t Rolls 90 
 
 Potato Rolls 90 
 
 Vieima Rolls 90 
 
 Knt'lish Tea Cake ... 90 
 
 Brown Loaf 91 
 
 Steamed (iraham B-uimI ..91 
 
 Mrs. M.'s Brown Bread ., 91 
 
 (iraham Murtiris 91 
 
 (Jratiam Breakfast Rolls 91 
 
 Oraham Biscuit 91 
 
 Boston Brown Bread 91 
 
 To Freshen Stale Bread 91 
 
 Milk Sponge Bresid 91 
 
 Salt Rising Bread 92 
 
 Baking Powder Biscuit 92 
 
 Soda Biscuits 93 
 
 Trcmoiit House Rolls 93 
 
 Light Biscuit 93 
 
 French Rolls .'. 93 
 
 Rolls 93 
 
 Wheat .Muttins 94 
 
 White Muffins v>4 
 
 
 f 
 
 ■'mm^sii- 
 
Vt. 
 
 INDEX. 
 
 Pll!. 
 
 I'opovers . . 
 
 Crcuin I'uffs 
 
 Pufffts 
 
 Rosettes 
 
 Sally Lmin 
 
 Strawberry Short Cake. . . 
 
 Leninn Snort Cake 
 
 Yeast Waffles 
 
 Waffles 
 
 Cream' W.dflos 
 
 Lemon Turnovers 
 
 Varieties 
 
 Drop H'sf'tit 
 
 Milk Torn 
 
 Mo('k Cream Toast 
 
 Oatmeal Porrid-jfe 
 
 Oatmeal tleius 
 
 Fried Corn Bread 
 
 Fried Toast 
 
 (iraliani Mutlins 
 
 Lizzie's Cream .Mutlins. . , 
 Parker House ilolN. . . 
 
 Rolls 
 
 Rusk 
 
 Delieioiis Uice Waffles.. 
 
 Snow IJalls. 
 
 Fritters 
 
 Fritter Batter 
 
 Hominy I'ritters 
 
 Oatmeal Cruel 
 
 Savory Biseuits 
 
 Dvsiiepsia Bread , . . 
 
 PutTets 
 
 Rice Jlultins 
 
 Mice Bread 
 
 Riee Croquettes 
 
 Api)le I'ancakes 
 
 Spanish I'uffs 
 
 Corn Starch Puffs 
 
 Breakfast Puffs 
 
 Flannel Cikes 
 
 Oyster Fritters 
 
 Frit ers 
 
 Apiile l>'ritter.s 
 
 Cream Fritters 
 
 Egt? VViilfles 
 
 How to Cook Oatmeal . . 
 Oatmeal Mush 
 
 pinniNos. 
 Uules for Making;' Puddinl,^ . . 
 
 Apple Diiniplinjis 
 
 Apple K >11 
 
 Brown Top Puddin;,' 
 
 Blackberry I'uddiiii^ . . . 
 
 Batter Fruit Pudding 
 
 Charles Pudding 
 
 Dysi)eptic"s Pud<ling 
 
 Delieious Puddnig 
 
 Indian Pudding 
 
 Aunt KiUie"s Sueo Pudding 
 
 Lemon Pudding 
 
 Poverty Pudding. 
 
 English Plum Pudding 
 
 c. 
 !)4 
 !»4 
 1(4 
 04 
 !)5 
 '.).'■> 
 i»5 
 95 
 0.". 
 05 
 »t) 
 00 
 Oti 
 Ot) 
 
 m 
 
 0(j 
 
 00 
 
 Oi5 
 
 07 
 
 97 
 
 07 
 
 97 
 
 98 
 
 98 
 
 OS 
 
 i.'8 
 
 OS 
 
 98 
 
 0!» 
 
 00 
 
 99 
 
 90 
 
 09 
 
 99 
 
 100 
 
 100 
 
 100 
 
 100 
 
 100 
 
 100 
 
 100 
 
 100 
 
 101 
 
 101 
 
 101 
 
 101 
 
 10 1 
 
 102 
 
 102 
 102 
 lO.i 
 
 loa 
 io;5 
 10:5 
 1i:h 
 io;i 
 
 104 
 104 
 KH 
 104 
 lO.'i 
 10.') 
 
 Plum Pudiling 
 
 Pine Ajipio Pudding 
 
 (^neen of Puddings 
 
 Rve Minute Ptidtling 
 
 Batttjr Puddii'!.'- 
 
 Baked Indian Podding 
 
 Boiled Indian Pudding 
 
 Jiriiwn Betty 
 
 Hen's Nest 
 
 (ioosebcrry Cream 
 
 Litjuid Sauce for Puddings 
 
 Cra :ked Wheat ^ 
 
 Roley-Poley 
 
 Snow Padding 
 
 Suet Pudding 
 
 Mrs. Ellis' Hnglish Plum Pudding 
 
 Mock Strawberries 
 
 E.\tra Xico Dessert Dish 
 
 Si rawberry Sauce 
 
 Foam Sauce 
 
 Lemon Sauce 
 
 Cream Pudding Sauce 
 
 Cocoa Sauce 
 
 Apjilc Trifle 
 
 Apple Cream 
 
 Api)le Floating Island 
 
 Cliarlotte Russe 
 
 Dried Pea'rh Sauce 
 
 Orange Float 
 
 Baspne.ry Blanc Mange 
 
 Chocolate lee Cream 
 
 Lemon (Justard 110 
 
 Lemon Ice Cream 
 
 Lemon Ice 
 
 Orange Ice 
 
 P' aches and Cieam Frozen 
 
 < ream 'lVii)'oca 
 
 Pinoajiple Pudding 
 
 Soiiw Balls 
 
 Kiv.-e Charlotte 
 
 Uice Cream 
 
 Lemon Jelly 
 
 .leilied (irapes 
 
 Ap;)le Custard 
 
 lliittat;,.' Pudding . . 
 
 Chocolate Hudding 
 
 Cora Starch Pudding 
 
 Crai'ker Pudding 
 
 Pudding Sauce 
 
 Lemon Sauce 
 
 Mr iwberry Sauce 
 
 Kanl Sauce for Puddings 
 
 Kiiglish Plum Pudding 
 
 Luitati Ml I'hnn Pudding 
 
 Miked .\piiSc Puddina; 
 
 F.'vcellont Baked Apples 
 
 Apple (ir Pciich Pu(luing 
 
 Apole uj- Peacli Dumplings 
 
 Daked .Vjiple Dumplings 
 
 A)i;i!n Pattir Dumplings 
 
 >liple Coddle 
 
 Steaii.ed Dumpring 
 
 Ajjple Pudding 
 
 I! e. 
 
 105 
 
 10<j 
 
 100 
 
 100 
 
 100 
 
 100 
 
 107 
 
 107 
 
 107 
 
 107 
 
 107 
 
 107 
 
 108 
 
 108 
 
 lOS 
 
 108 
 
 108 
 
 108 
 
 109 
 
 109 
 
 109 
 
 109 
 
 109 
 
 100 
 
 109 
 
 109 
 
 110 
 
 110 
 
 110 
 
 110 
 
 110 
 
 -111 
 111 
 111 
 111 
 111 
 111 
 111 
 111 
 
 112 
 112 
 112 
 112 
 112 
 112 
 112 
 . 118 
 
 u:5 
 
 113 
 113 
 , IK! 
 , 1115 
 114 
 . 114 
 , 114 
 , 114 
 . 114 
 . 114 
 . 115 
 . 115 
 . 115 
 . 115 
 . 113 
 
 I 
 
 A 
 
INDEX. 
 
 vti. 
 
 I 
 
 V 
 
 Almond Piiddiiifr 115 
 
 Delicious Pudding 11(5 
 
 Delmoni.'.o Puddinif IKJ 
 
 Fig Pudding 110 
 
 Florentine Pudding llo 
 
 CJelatine Pudding. IKi 
 
 Bread Pudding 117 
 
 Bread and Ai)ple Pudding 117 
 
 Cabinet Pudding 117-llS 
 
 Craclier Pudding I17 
 
 Sauce for Cracker Pudding 117 
 
 Cocoa Nut Pudding 117 
 
 Chocolate Pudding 118 
 
 Cottage Pudding 118 
 
 Cherry Pudding US 
 
 Snow Pudding. 11!) 
 
 Sauce for Snow Pudding Hi) 
 
 Cream Tapioca Pudding IIH 
 
 Tapioca Pudding 120-11!) 
 
 Transparent Pudding 1*20 
 
 Ma aroni Pudding 120 
 
 Mola.s.ses Puddinir. 120 
 
 Orange Pudding 121 
 
 Peach Pudding 1;>1 
 
 Peach Meringue 121 
 
 Palace Pudding 121 
 
 Printers' Pudding 122 
 
 Plain Pudding 122 
 
 ellied Rice 122 
 
 Royal Pi. I ling 122 
 
 Rice Pudul ig 122 
 
 Cream Riot 123 
 
 Sago Pudding 123 
 
 Sago .leliy 123 
 
 Suet Pudding 123 
 
 Steamed Suet Pudding 123 
 
 Plain Roiled Pudding 12;' 
 
 Velvet Pudding, i 124 
 
 VennicelH Pudding ^^24 
 
 PAKTRY. 
 
 Rules for Making Pastry 124 
 
 Puff Paste 125 
 
 Apple Tarts 125 
 
 Sliced A))ple Pie 125 
 
 Lemon (,!ustard Pie 120 
 
 Two-Crust Lemon Pie 120 
 
 Lemon Pie 126 
 
 Mock Mince Pie 127 
 
 Mince Meat 127 
 
 Cream Pie 127 
 
 Cocoa Nut Pie 128 
 
 Cream PufTs 128 
 
 French Puffs .' 128 
 
 Cream Tartlets , 128 
 
 Delicate Pie 12S 
 
 Fruit Pie 128 
 
 Good Pie Crust for Dyspeptics. . . 129 
 
 Mother's Lemon Pic 129 
 
 Apple Pie 129 
 
 Apple. Tii-t^-vrd Pie 120-123 
 
 Apples 129 
 
 Washington Pie 129 
 
 Cocoa Nut Pie 130 
 
 Page. 
 
 Ripe Currant Pic 1.30 
 
 Green Currant Pie 130 
 
 Hurry Pie ' ' 130 
 
 Sunnner Mince Pie laO 
 
 Orun^'ft Short Cake 130 
 
 Pineanple Pie 130 
 
 Pieplant Chirlotte 131 
 
 Pumpkin Pie 131 
 
 Rhuliarb Pie ,',\ 121 
 
 Strawberry Short-cake 131 
 
 'J'arts 131 
 
 Chocolate Drops 132 
 
 [-^mon Taffy 132 
 
 Chocolate Caramels 132 
 
 A Pretty Tea Dish 1,32 
 
 Raisin I'ie 132 
 
 Sweet Potato Pie 132 
 
 Oran;,'-^ Pie 132 
 
 Oyster Patties 133 
 
 Mall)orough Pie 133 
 
 Peach Pie 133 
 
 CfSTARl) A.\D CREAMS. 
 
 ' )>ple .Meringue 133 
 
 Ap|)leSnow. 133 
 
 Apple Putfets 133 
 
 Velvet Hlanc- Mange 134 
 
 Fruit Blanc-Mange 134 
 
 Chocolate Blanc-Mange 134 
 
 Rice Blanc-Mange. 134 
 
 Lemon Icc 135 
 
 Ice Cream 135 
 
 Chocolate Ice <' >ni 135 
 
 Strawberry Ice xm 135 
 
 f^loatinu' Islaiiil 135 
 
 Velvet Cream. 135 ^^ 
 
 Chocolate Custard 136 JB| 
 
 Per an Cream 130 TB^ 
 
 Pink Cream 130 
 
 iVu.ssian (..'ream 13(} 
 
 Lemon Cream I3fl 
 
 Souf lee do Rus.se 136 
 
 Spanish Charlotte 137 
 
 Chocol'ite Cream Custard 137 
 
 Boiled Cu.stard 137 
 
 Haked Custaid 137 
 
 Lemon tlusUird 137 
 
 C<itTec Custard 137 
 
 Fioatinir Island 137 
 
 Almond Custard 137 
 
 Indian Custard 138 
 
 Irish Moss 138 
 
 Lemon .Ifllv •ap.s 
 
 A Dish of Slow f.s 
 
 Apple Float 138 
 
 Struwbprry Charlotte 138 
 
 Lemon Butter 139 
 
 Apple Butter 139 
 
 Orange Dessert 139 
 
 Frozen Peaches and Cream 139 
 
 Ambrosia 139 
 
 Frozen Peaches 139 
 
 Frozen Strawberries 139 ' 
 
 Chartreuse d'Oranges 139 
 
 i 
 1: 
 
 fi 
 
 /( 
 
 i i 
 
 ,rm»^amim 
 
vm. 
 
 INDEX. 
 
 PaRe. 
 
 Baked Pears |*^ 
 
 Charlotte Russe '^" 
 
 Tutti Frutti ^*" 
 
 CARB8. 
 
 Materials for Cakes !-V- 
 
 Soft Frosting |*f 
 
 Sutti Fruitti Frosting i*^ 
 
 Chocolate Frosting :}2, 
 
 Almond Frosting :^*| 
 
 Gelatine Frosting !.•*•: 
 
 Nut Frosting }■']'' 
 
 Hickorj' Nut Frosting "•- 
 
 Apple Cake. , J*^ 
 
 Almond Cookies '^- 
 
 Boiled Icing t*" 
 
 Chocolate Icing j^^; 
 
 142 
 2 
 143 
 143 
 143 
 143 
 144 
 144 
 144 
 145 
 
 « 
 
 147 
 
 148 
 148 
 148 
 148 
 14>.» 
 14i> 
 , 149 
 149 
 
 152 
 153 
 153 
 153 
 163 
 
 154 
 154 
 
 Icing 
 
 Icing for Cake :}^: 
 
 Black Cake " 
 
 Bread Cake 
 
 Coffee Cakes 
 
 Breakfast Coffee Cakes. 
 
 Corn Siarch Cake 
 
 Cream Puffs 
 
 Citron Cake 
 
 Chocolate Cake 
 
 Cake without Eggs 
 
 Cream Cake j^;^ 
 
 Cookies • ■. • • • , . ;, 
 
 Mrs. Cadwell's Cookies l^o 
 
 Cocoa.Nut Cookies i*o 
 
 Corn Gems ^*° 
 
 Cocoa-Nut Cake j*? 
 
 Ice Cream Cake -^ t*' 
 
 Cup Cake Ir' 
 
 Cottage Cake :f*' 
 
 Cinnamon Cake I-V. 
 
 C«coa-Nut Jumbles j-*' 
 
 Drop Cookies 
 
 Ck)coa-Nut Biscuits 
 
 Delicate Cake 
 
 Plain Doughnut*^ 
 
 Doughnuts 
 
 Raised Doughnuts 
 
 Dolly Varden Cake 
 
 Fruit Cake from Dough 
 
 Fig Cak<» 
 
 Fried Cakes •■• 
 
 Fruitcake, par excellence j*-^ 
 
 Gingerbread.... ^* 
 
 Soft Gingerbread ^»" 
 
 Sponge Gingerbread i''" 
 
 Hard Gingerbread :«•'" 
 
 Giiiiier Drops •• l^" 
 
 Ginger Pound Cake. ......••■ • 1°" 
 
 Gold and Silver Cake with fruit. . 151 
 
 Ginger Snaps .■ . ' V>; ' ' " i r i 
 
 Ginger Cookies of Attrition Flour 161 
 
 Graham Ciiokies -- „ 
 
 Ginger Cookies i-^^ 
 
 <1«M rnliP ^•''^ 
 
 Page. 
 
 Hickory Nut C. okies 152 
 
 Hickory Nut Cakes i-'>A 
 
 Honey Cake... 
 Honey Cakes... 
 Imperial Cake. . 
 Ice Cream Cake 
 
 Jelly Roll \°% 
 
 Jumbles ^^* 
 
 Lady Fingers 
 
 Lemon Jelly Cake. 
 
 Lemon Cream Cake i«^* 
 
 Lemon Cream for Cake J»4 
 
 Molasses Fruit Cake lo* 
 
 Mary's Sponge Cake l»* 
 
 White Sponge Cake jo* 
 
 Maccaroons ■■■ \ ■■ ■ n'C \Tr^ 
 
 White and Yellow Mountani Cake 156 
 
 Marble Cake 1»» 
 
 Marble Spice Cake loo 
 
 Nut Cake 1°J! 
 
 Orange Cake ^"^ 
 
 Pine Apple Cake io«> 
 
 t'each Cake 
 
 Gold Cake 
 
 Gentleman's Favorite 
 
 Soft Ginger Cookies.. 
 
 Cheap Ginger Cookies ao^s 
 
 15«> 
 156 
 
 Porcupine Cake \°^ 
 
 Puff Cake i°' 
 
 157 
 167 
 157 
 157 
 157 
 
 Puff 
 
 Pound Cake 
 
 Ribbon Cake 
 
 Pvibbon Fig Cake 
 
 Short Cake 
 
 Spice Cake ^^' 
 
 Silver Cake J»» 
 
 Snow Cake ■ |°° 
 
 Sponge Gingerbread i»» 
 
 Spanish Buns ^°° 
 
 SpongeCake. ^o* 
 
 Kasy Sponge Cake i»^ 
 
 Sea Foam tH 
 
 Scotch Shortcake lof 
 
 Strawberry Short Cake !&•» 
 
 S.-ed Cakes.....* |»J^ 
 
 Watermelon Cake |°^ 
 
 WeddingCake \^^ 
 
 White Cake ^^^ 
 
 White Pound Cake 
 
 160 
 
 Tea 
 
 TE.I, COKKBB, CHOCOLATR. 
 
 ice 
 
 162 
 152 
 
 Vienna Coffee ]^ 
 
 Coffee trj!: 
 
 Chocolate •• • • • • j°f 
 
 Mock Cream for Tea or Coffee. . . 161 
 
 FRKSH FRUnS. 
 
 To Crystalizo Fruit jei 
 
 Pincaoples \^ 
 
 Oranges \?^ 
 
 Melons \^^ 
 
 Bananas and Cream lo^ 
 
 .1KLL1E8, JAMS, PRB8ERVB8, «TC.^^^ 
 
 General Hints :{"t; 
 
 Jellied Apples J^^ 
 
 Apple Jelly "^ 
 
 Crab Apple Jelly J" 
 
 Currant Jelly ^*^^ 
 
 
 ;'e:ir 
 
 CA 
 
 V^ 
 
INDEX 
 
 166 
 . 161 
 . 161 
 . 161 
 . Ifll 
 
 .. 162 
 ., 163 
 . . 163 
 
 .. 163 
 
 
 Currant .iriily wit hout n.ul.i.i.j , . i,;i 
 
 c;rain' Jelly 11:4 
 
 Ajiulo .(am iii-f 
 
 \ A))!)lc Prt'scTve<< ir:, 
 
 • liorry Jam ii:'. 
 
 Damson Preserves j ,, 
 
 rireen Gaj,'e Pr' .ser\ l.-, .,. 
 
 Citron Pri'sei V08 id:, 
 
 Oraiie Proserve>i • . . n;/ 
 
 >ioupariel Preserve \. ■ 
 
 Piiieapjile Preserves ; , , 
 
 i'ii eaini'e Jam ;,'; 
 
 Plum P.utter j,,,; 
 
 Pear Preserves 1 i; 
 
 Peaeh Preservc^ i,;ii 
 
 Plinn Preserves j;;; 
 
 Vuiuce Preserves h',1 
 
 strawberry or Raspberry Jam 1(;7 
 
 Paspherr;. Jam .... ' li;7 
 
 To Preserve Waterroclon Mml-.. Ii;7 
 
 .Apple Marmalade p.; 
 
 S 'Ur.uiye ^rarmahnie j.;;- 
 
 Peaeli Marmalade 
 (.,'uiiieo Marmalade. . . 
 rrt'amated AjijiUjs. . . . 
 
 Jellied OraKj^vs 
 
 Pio Plant 
 
 I., mon Buner 
 
 Peaeh Butti r 
 
 c.\\.Nr.;i 
 
 Cenera! \{\',v 
 
 Cherrii s 
 
 Blas'k Pia:.piv -i . :■<, 
 
 rie.s 
 
 <;reen (J -.u., i'l'Mii.., . . 
 
 (irapos 
 
 To Can Peaehes 
 
 itieh Canned Peaehe^. 
 
 Canned Peaeii s 
 
 (^uinees 
 
 Sira«' fjerri 
 Caniicd H-,1 
 Corn 
 
 Ca-'Ul'll Ts.]!, ;•!..(. -., . , 
 
 string Beau.s 
 
 < 'iM.'uiiiher 
 
 Ho 
 l,:.s 
 m;,s 
 
 lii.S 
 i(,s 
 l-v- 
 
 ir;) 
 
 u;lk8, iV. 
 
 L7 
 
 I'uenmher PirK-i, - 17 
 
 Piekled Peiuei-. 1 
 
 Piekli:,.. '• : ' -v ■ r 
 
 Kadisl: 
 
 Kreneh I'liku^ ^aeociou- i 
 
 Piekiod Onions 
 
 yp.ini!i '^ ' ! OaionH 
 
 C'-<ow < 
 
 English < Ii . . ('iit)w .... 
 
 Ked Cahhapro ?.rA CauliiioWc-r. 
 
 Pickled Cabbasrc 
 
 Tomato Chow Chow l 
 
 ChopjiedTomatoe.s 1 
 
 Stuffed Pepper-^ ! 
 
 lIa\Ls Piekl.'-i . ^ 
 
 A 
 
 4 
 
 4 
 
 74 
 1 
 
 \ 
 
 Paarn. 
 
 . Hiy:.ioiN ;;■-, 
 
 ■ Peeaiilli 
 
 S P- t i'leoaUlii.. . , !, . 
 
 Af ■■ Piek!,,;s , , 1:.; 
 
 i'oi'> ... ; , . 
 
 vv Piekli : • 
 
 .. ':-l.u-tiuin-; 1;.; 
 
 .Spiei'd Apples I7(; 
 
 '-. ieed Ciuy;iik . 171; 
 
 Sjiieed Cherr: 177 
 
 Sjiieed Civpi- 177 
 
 :<pie., d Fruit !,-7 
 
 ■^pietil Peueiie (77 
 
 ypieod (-"ears or Puache.s 177 
 
 i Spiced Plvnns 177 
 
 ^if'kieil Cherries i;; 
 
 : Pieki'.d Peaehes 17,-, 
 
 : Sv,eet Pir|<l((i l>eaehes 17s 
 
 I'lekled Phnn.s l7;-i 
 
 I'ieklt.d Cantaloupes t7,s 
 
 Sweet Cant doilpe Piekle 17'S 
 
 rsweet Piekles ]7.«i 
 
 .Musk >!elon Piekle 17:) 
 
 Sw.'et Pekled Watermelon Pand.< 17'' 
 
 ' .Mi.ek Olive-i 17!) 
 
 'J'oniato Fiys 1X9 
 
 Spieed Crapes 179 , 
 
 i-iekied Pears '179 
 
 '■""-■l'"rry S^iu".- \iiO 
 
 !■ 'i'liuato Sauce 180 
 
 • i; r • ' " ■"■••• ISO 
 
 ; ■• ■' ' l->il 
 
 : l-'i 
 
 ■ .-■■! i>i) 
 
 ■ • 1>o 
 
 1-1 
 
 ■■' ' ■ ■ , , .. 1>^1 
 
 : • ■ .. , , 181 
 
 <■:.., C' 181 
 
 Tu.iaat I ' , . . l.sj 
 
 COOKliKV tOH iiiii blCK. 
 ' '■ T,'a ... 1»2 
 
 \ . .■ '.uttoH Bi-oth ^^■>. 
 
 ■ ' ■' -\: ■ :;roth i>^ 
 
 .'* T^' i '■ ■ ! t .»'*.'! \ '•'' 
 
 T ■ 11 pir. : ;i 1: ,■_ i ->;: 
 
 .\li;k Porridjf^; \h± 
 
 P.uiada l,s2 
 
 O.itniei! Cruel LS3 
 
 Port U'ine Jeiiv 183 
 
 HarU;, I ■ .... i,s{ 
 
 Itiee ."i . l^,•i 
 
 Fiaxseeii i. > isa 
 
 -V-'pleade 183 
 
 lilaekberry .s>. riiji Is3 
 
 T ast Wafnr' . is.s 
 
 Toast. IH'i 
 
 H.'i.sjii !■,>< 
 
 W-, w ii,:y l,s:i 
 
 .' ! i 'wroot Cu.star.:.s 1.S4 
 
 < nicked WhiMit. . , , isi 
 
 KaiTKi;:^ \.i 
 
 P II' Ilomin-, . Isl 
 
 # 
 
 ,4: »H&,m ,-j.a'awjattMM^ 
 
 'AIHlWWWW^KIIBSiHSWSeSlW - 
 
.r. 
 
 ixjjt:x. 
 
 Oatmeal Musli 184 
 
 Bhicklxrrv CnnJial 184 
 
 l)i-i((l Flour fur Intani- 184 
 
 Oystor Toast 184 
 
 V.'X'S. Orucl 184 
 
 Mullfd Jelly 18r) 
 
 Irisl) Moss Ulaiic Manj,'e 185 
 
 Uliickeii Jelly 185 
 
 CANDIKS. 
 
 Coeoa-.Sut ('-.md.. 185 
 
 Almond C'aiidv 185 
 
 Page. 
 
 To Candy Nuts 185 
 
 (Jlioeolate Caramels ls5 
 
 Su'^'iir Candy 18(3 
 
 ( 'reum Candy 18ii 
 
 Maples Candy l;s(i 
 
 Hulter Scoteh 180 
 
 t 
 
 \ 
 
 T 
 
 Antidotes for Poinons 18f)-l87 
 
 MIt-CKLLANKOC,-!. 
 
 Keceipls for lIousc-keei)ii'^. . l«7,l.S.s, 
 ISO, 100, 101 
 
 PURE CATAWBA WINE 
 
 iP /.s' the, Juice of Catawba Grapes i/roinn on fJie 
 
 Jda/ach in Lake Erie. 
 
 FOR MEDICINAL PURPOSES 
 
 A7id Table Wine, is unequalled. For sale b>/ 
 
 13iiii<lsiH Street, Loiitloii, Out. 
 
 t 
 
 Th 
 
 bones 
 
 water 
 
 boils I 
 
 add a 
 
 place 
 
 J<eep s 
 
 accord 
 
 rice, el 
 
 - i"gspc 
 
 It is 
 
 "sed, s 
 
 Oiiioi 
 
 added t 
 
 VoIJit 
 
 (^>'0l(t0>l.i 
 
 tureen o 
 
 Stock 
 
 bones of 
 
 •ilso bon( 
 
 with one 
 
 atld vege 
 
 off all th( 
 
 To Ma 
 
 two quart 
 
 put on th( 
 
 tapioca or 
 
 Force : 
 
 chop fine 
 
 lemon; mi 
 
 bot lard. 
 
 8t()ck f( 
 Put in leai 
 tbe proport 
 pork rinds 
 or tliree ds 
 anotlier ves; 
 nieat broth 
 ^'Jci;, sago, 
 «oups. 
 
w f -" 
 
 -4;.^Mm^:^%A 
 
 . 185 
 
 ,. 185 
 
 . 180 
 
 . 180 
 
 . 186 
 
 . ISO 
 
 W-187 
 
 T,1.N>, 
 10, 11)1 
 
 fh 
 
 IC 
 
 i. 
 
 h 
 
 ■ . "^^e fe^ide Cook S 
 
 ook. 
 
 SOUPS. 
 
 place where it can , ^'*^^' '''"•' tJien sti-ainn ^"'' ^''« ^'^'irs • 
 keep several ay" ^ T^'^' ^» ^o] tvL " '1,^*^'"^ J^"" -n-l 
 
 tureen one for ai ',j;t^''^^^''^ "so.l n't^t'oun '"'^f>, '^^■^'^«' «^- 
 
 Jjonesofbeef n nff "^^^ ^"^-^^"JJ-X — Ph," 7.^'^^' tl»eni. 
 
 also bones of C^t.'e'nr''^'';-^"'^^' ^^ p f, ,;.;" ^J -^-"cepan fre«h 
 
 off all the fat na" t r^'"/"^''' "'"^ «i»" er s x '^ '"'^* "'^ ^""W 
 P- ^ tiS'C T^ -t'^^^^^-:fi ^^ -^ put 
 
 chop fine i, ^'"^r™'* S'^f^i^--TX'p. ^'f^' occasionally 
 
 hot lard. ^'"^^^ -^^t^^ an egg; roll in crmnb,^"'^^ f ,'''"^« 
 
 ,, «nKK FOR Soi-r - Tro , ' *"'' ^''^ '" 
 
 "■■ three dav3 Vl i " ''\ '"•""> "ft. ThmT ' ™'<=''- A'I'I 
 meat broth i., reunHlft"'.'?,'^ »»-' for al/t„!: ''if'',"."" 
 
 ' 
 
■?*^^;c^ 
 
 10 
 
 Till': SEASIDE COOK BOOK. 
 BEAN SO (P. 
 
 1. — Boil the beans and put them tirst throiigli a colander and 
 then througli a sieve ; season with butter, pepper and salt. 
 
 2. — Soak one and a half pints of beans in coM water over night. 
 In the morning drain off tlie water, wash the beans in fresh ,j 
 water and put into soup kettle, with four quarts of good beef 
 stock, from which all the fat has been removed. Set it where it 
 will boil slowly but steadily till dinner, or three hours at the 
 least. Two hours before dinner slice in an onion and a carrot. 
 Some think it improved by adding a little tomato. If the bean» 
 are not liked whole, strain through a colander and send to the 
 table hot. 
 
 BEEF SOUP. 
 Boil a soup bone about four hours, then take out meat into a 
 chopping bowl ; put the bones back into the kettle. Slice very 
 thin one small onion, six potatoes and three turnips into the 
 soup. Boil until all are tender. Have at least one gallon of . 
 soup when done. It is im]>roved by adding crackers rolled, or I 
 noodles, just Vjcfore taking off. Take the meat that has been cut^ 
 from tlie bones, chop fine while warm, season with salt and pep- 
 per, add one teacup of soup saved out before putting in the 
 vegetables. Pack in a dish, and slice down for tea or lunch 
 when cold. 
 
 BEEF SOUP WITH OKRA. 
 
 Cut a round steak in small pieces and fry m three tableapoon- 
 fuls of butter, together with one sliced onion, until very brown ; 
 put into a soup kettle with four (juarts of cold water, and boil . 
 slovi'ly an hour ; add salt, pepper and one pint of sliced okra, 
 and simmer three and one-half hours longer. Strain before i 
 serving. 
 
 CORNED BEEF SOUP. 
 
 "When the li({Uor in which the beef and vegetables were boiled 
 is cold, n move all the grease tliat has risen and hardened on top, 
 and add tomatoes and tomato ketchup and boil half an hour — 
 thus making an excellent tomato soup ; or add to it rice or sago, 
 or pearl barley, or turn it into a vegetable soup by boiling in the 
 li<luor any vegetables that are fancied ; several varieties of soups 
 may have this " stock " ^for a basis, and )je agreeable and nu- 
 tritious. 
 
 CORN SOUP. 
 
 1. — Cut the corn fr(»m the cob, ai-d to a pint of coi'n allow one 
 quart of hot water ; boil an hour aud pass through a colander ; 
 put into a saucepan an ounce of butter and a tablespoonful of 
 flour, being careful to stir well to T>revent it being lumpy ; tlien 
 add the corn pulp, a little cayenne pepper, salt, a i^int of boiling ^ 
 milk, and half a pint of cream. 
 
 1 
 
 i 
 
 ^^ 
 
\'\ 
 
 SOUPS. 
 
 // 
 
 night. 
 
 fresh 
 d beef 
 here it 
 at the 
 carrot. 
 
 bearia 
 to the 
 
 into a 
 5e very 
 ito the 
 lion of . 
 lied, or I 
 een cut^ 
 id i^ep- 
 in the 
 
 lunch 
 
 Japoon- 
 jrown ; 
 nd boil . 
 d okra, 
 before i 
 
 i boiled 
 on top, 
 hcnir — 
 )r sago, 
 y in the 
 )f soups 
 and nu- 
 
 low one 
 lander ; 
 mful of 
 i ', then 
 boiling 
 
 l^ 
 
 's 
 
 2, — Twelve ears of corn scraped and the cob boiled twenty 
 ni'nutes in one (£uart of wat«r. Remove the co})3 and put in tlic 
 corn and boil fifteen minutes, then add two <iuarts of rich milk. 
 Season with salt, pepper and butter, and thicken with two table- 
 spoonfuls of floui'. Boil the whole ten minutes au«l turn into a 
 tureen on which the yolks of three eggs have l)een well beaten. 
 
 CHICKEN SOUP. 
 
 1. To the broth in which chickens have l)ecn boiled for salad, 
 etc., add one onion and eight or ten tomatoes, season with pep- 
 per and salt ; boil thirty minutes ; add two well beaten eggs just 
 before sending to the table. 
 
 2. Roast or bake a chicken until turning brown ; put it in a 
 soup kettle with three pints of water, and set on a slow tire ; 
 skim off the scum ; add a niiddling-si/ed onion, a little celery, 
 and simmer about three hours ; take out the chicken and veget- 
 ables, strain and use ; the chicken may be used for salad. 
 
 3. Boil a pair of chickens with great care, skimming Cimstantly 
 and keeping them covered with water. When tentler, take out 
 the chicken and remove the bone. Put a large lump of butter 
 into a spider, dredge the chicken meat well with flour, ann lay in 
 the hot pan ; fry a nice brown, and keep hot and dry. Take a 
 pint of the chicken water, and ptir in two large teaspoonfuls of 
 curry powder, two of butter and one of flour, one teaspoonful of 
 salt and a little cayenne ; stir until smooth, then mix it with the 
 broth in the pot. When well mixed, simmer five minutes, then 
 add the browned chicken. Serve with rice. 
 
 CLAM SOUP. 
 
 Select five large plump clams, and after chopping them finely 
 add the liciuor txi the meat. 1 o every dozen allow a quart of cold 
 water, and putting meat, liquor and water into a clean vessel al- 
 low them to simmer gently, but not boil, about one-and-a-half 
 hours. Every particle of meat should be so well cooked that you 
 seem to have only a thick broth. Season to taste and pour into 
 a turoen in which a few slices of well-browned toast have been 
 placed. If desired, to every two dozen of clams allow a teacup- 
 ful of new milk and one egg. Beat the latter very light, add 
 slowly the milk, beat hard a minute or so, and when the soup is 
 removed from the tire stir the egg and milk into it. 
 
 CELERY SOUP. 
 One shank of beef, one larg-^ bunch of celery, one cup of rich 
 cream. Make a good broth of a shank of beef, skim off the fat 
 and thicken the broth with a little flour mixed with water. Cut 
 into small pieces one large bunch of celery, or two small ones, 
 boiling them in the'soup till tender. Add a cup of rich cream 
 with pepper and salt. 
 
 i-l 
 
 iil 
 
 - f4 
 
r K-"** -V*" 
 
 12 
 
 Tin: SEAS 1 1)1-: ^'<>'>i< n""J<- 
 
 ECG BALLS. 
 
 Two harcl-boilcl yolks of eg,s ; .nix with the raw yolk ot one 
 egg a little Hour : roll the size of a luvzcl-nut. 
 
 E(!a SOUP. 
 
 '"'""'• HSII (IHOWDER. . ,, - 1 
 
 ,. Take a fe»h KaMock, „t t'"- ..rf"«{ i;;;;^-;>«.,jX\tri 
 ana cut in pieces of «"™ ""=''.'; »'l"y"J-,t ,,„A y br..wn, then 
 your .linuev-iiot five or six sl.c » ol ^•-" !"»;„'>' Ucmove tluk. 
 iua tl.rce onions slicoil tlnn, " "^ '5,^ *"?" , ° , ,, ,rk a layer of 
 kettle from tlie Are, and j.laee on the »'"»"'. ""l'^^^ „/,„e,l 
 
 i:;ritiX"M;^":j?^:^^ ""i^vietLeaM »«.,, - 
 
 and serve. . . . . „.,,,oi.es and put it into 
 
 2 Take a sn.all J'/f^^ H ,1^^^,;^^ y r fi h ^ three pounds 
 
 thehotton, of a kettle, ^l^^^^*^;^^ Jl'^'J^.t jt into pieces (larger 
 would make a goo( -sized «h» ^'^l^Y' Xs on the pork to cover 
 «,iuares than the po.;k), lay enough of *!"« «'^/'^^I^^^,^, ,,^,eker. 
 well, then a layer ot potatoes, "?;\,;\ f^f J\ i,,yer of pork, 
 split, on this pepper and ^^^^'^^ttn^n^e materials are all ex- 
 aud repeat the order given .^^^"y^, ^;;7^;;';ker^^^^ Pour on boil- 
 haustcd ; let the top layer be buttered "".'rf'^f^ ^ ^^-^^ i^^if 
 ing water until ««vered, and cover l^ekett^^^^^^^^^^ 
 
 an hour. 1^^^^« ^"^;"^^f ^J f ^'r wHl makt the genuine Rye- 
 and pour on a pint ot muK. xma v.m 
 
 beach tish chowder. 
 
 TOMATO CHOWDER. 
 Slice a peck of green to-atoes six^^^^^^ [our 
 
 onions ; strew a teacup of salt o^^^i tUem in ^ b 
 
 oft' the water, and P"^ them ni a ke tl^^^^^^^^^^^^ ^ E^^^ 
 
 FISH SUUP. 
 Slice three middling-sized onions and fry them with one ounce 
 
SOUPS. 
 
 IS 
 
 ;)f one 
 
 ver it. 
 nincd, 
 }Iave 
 ,'S(iup, 
 drawn 
 t into 
 
 it well, 
 torn oi' 
 11, then. 
 )ve tht^ 
 ayer of 
 f pared 
 fish is 
 i\ lioiir. 
 nto the 
 d well. 
 
 t it into 
 pounds 
 (largei; 
 to cover 
 cracker.- 
 )f pork, 
 •e all GX- 
 ou boil- 
 ing half 
 th tlour, 
 ine Rye- 
 
 md four 
 ling turn 
 nough to . 
 , a table- » 
 mtil soft. 
 
 jne ounce 
 of fish—' 
 ;sh ; add» 
 
 also, two carrots, v •' .. onions sliced, a little parsley, thyme, one 
 clove of garlick, a bay leaf, one clove, six pcpi'«i- ^"r"^. '^'"; ^^^^ \ 
 cover the wliole with cold water and bod gently tor two liouis , 
 add more wati-r, if needed ; strani and use. 
 
 FRENCH VEGETABLK SOUP. 
 
 To a leg of lamb of moderate size take four (|uarts of water. 
 Of carrots, potatoes, onions, tomatoes, cabbage, and turnips, take 
 a teacup each chopped fine, salt and pepper to taste Let the 
 lamb be boiled in this water. Let it cool, skim.otl all the tat 
 that rises to the top. The next day bod again, adding the 
 chopped vegetables. Let it boil three hours the second day. 
 
 GREEN i'EA SOUl*. 
 One Deck of green peas, four tablespooufuls of lard, heated i)i 
 the kettle ; put in the peas an.l stir them until perteetly green ; 
 add pepper and salt, and pour in as much Nvater as you %vant 
 SOUP • boil three-ciuarters of an hour, then add one teacuptui ot 
 ' milk. Uuckened with one tablespoonful of flour; put m the soup 
 two or three young ..nions, cut iine an.l fried a light bn.wn in 
 butter. .1 ust as you take it up, add yolks of two eggs.beaten in 
 a little cream. 
 
 OUMBO 80UP. 
 Cut ui) a i)air of good-sized chickens, as for a fricassee : flour 
 them well, and put into a pan with a good-sized piece ot butter, 
 and fry a nice brown; then lay them in a soup-pot pour on 
 three quarts of hot water, and let them simmer slow y or two 
 hours Braid a little tlour and butter together tor a thickennig, 
 ■ and stir in a little pepper and salt. Strain a .luart or three pints 
 , of 0Y.sters, an<l add the juice to the soup. Next add four or live 
 slices of cold boiled ham, and let all boil slowly together tor ten 
 minutes. Just before you take up the soup, stir in tvvo large 
 teaspoonfids of finely powdered sas.safras leaves, and let it sun- 
 nier five minutes, then add your oysters. If you have no ham it 
 is very nice without it. Serve in a deep dish, and garnish^the 
 dish with rice. 
 
 PLAIN (iUMBO SOUP. 
 Take a piece of ham half the size of your hand, and a knuckle 
 of veal • put them into a pot with two (luarts of cold water ; 
 simmer'slowly two or three hours, then add twocpiarts o boiling 
 water. Twenty minutes before serving, I'ut in one small can ot 
 okra and as many oy.sters as you please. Season to taste. 
 
 GIBLET SOUP. 
 
 Prepare first the vegetables, viz., an onion, a small piece of 
 
 . ' 1 - 4- , °,i. ;., «i;,.,„. T,,] fvv i'l lint luitter : when 
 
 lurnip, and a carrot ; cut in Si^^'-^, a.-i, _t.\ ..i — y :' \ , <■ 
 
 hot and beginning to brown, dust m a.tab capoonfu or less o 
 ^ Hour, and add the giblets, and let them all broun ; then put all 
 
 i n 
 
 ..wn.-^'yi 
 
u 
 
 rilE SEASIDE co^'K BOOK. 
 
 .n ',r -I 1 e tureun l,efc.ro pouring tl.c Houp. It w.ll [ 
 
 reqmrc the giblets of live chickens for the above .luantity. 
 
 GAME SOUP. 
 T^oast until about onc-thir.l (lone, two prairie hens, an-l put 
 
 1', ',S "'uf ulthJ u'cluc ; »i,n,;,or tl>cu t«„ h,.,„s, ,t«n and ,erve. 
 CEHMAN I'KA SOUl'. 
 
 ,'S I'mu- tl, c ».,ul, i., a tu,c.n, a,„l »tir in an .mnce a,„l a l.alt 
 
 of buttiir. 
 
 JULIENNE SOUP. 
 Scralie two carrots anil two turnips, anil cut in pieces an .ncl. 
 ,oSri'it^lice» lengtl^visc .l,out one.^ 
 
 bre^ifmcrls^'lrrar^o^iT!^^ 
 
 boil until a<,ne ; salt to taste; ^^''''' f ^^'^^ ^{'^Jl^'l^l 
 takes about two hours ; it can be served ^^ ith rice oi bai Itj . 
 
 LOBSTER SOUP. 
 Ono Inrrro lobster • i)ick all the mcjft from the shell and chop 
 fine rtike'^ne'. u::;.' ii nnlk and one pint ^f -ter^ a,^;^-^^^^^^^^^ 
 boiling, add the lobster, nearly a pound " .^" ^^^ ;^i j^J^;""'' ^'"^ 
 per to taste, and a tablespoon of flour. Boil ten minutes. 
 
 MACARONI SOUP. 
 
 Six poun.ls of beef put into four quarts of jvate,-^ with one 
 
 te^il^^-Urhol^rn^^^^^^ 
 
 '^ionfuh oU^'nato catsup. Half to three-quarters of ar hour , 
 will be long enough to boil the second day. 
 
SOUPS. 
 MOCK TURTLE SOUP 
 
 15 
 
 1. Boil a calf's head with a slice of ham till it all falls to pieces ; 
 strain, and set away t<> co' '.. The next day skim well, take a 
 soup buncli of vegetables w; U boiled ; strain and nux with the 
 ealf'sdu-ad liquor, with ri little of the meat from the head. Boil 
 an hour l)efore nsiiig. Take two t.-iblespoonfiils of bi )\vned Hour, 
 moisten and stir into tlie soup before putting in the fone-meut 
 and egg balls. After putting in the force-meat balls, let it boil 
 up, and dish right away, having in the tureen two hard-builed 
 eggs cut in thin slices, and two lemons, also cut in thiii slices. 
 
 2. Take a calf 'shead and feet, boil them until the meat st-parates 
 from the bones ; pick the b(mes out and cut the meat in pieces, 
 about an inch in size- ; put it back, and boil it about two hours 
 more ; chop the brains fine ; add eight or nine onions and a little 
 l)arsley ; mix the .vi)i('es with this (mace, clover, pep[ter and salt), 
 and put it in the soup an hour or more before it is done ; rcdl six 
 or eight crackers with onedialf i)ound of butter, and wlicn nearly 
 
 lone, drop it in ; brown a little flour and put it in ; make force- 
 meat balls of veal ; fry them, and put them in the bottom of the 
 
 tureen. i i. -i. i.i 
 
 3. Put two ounces of butter in a saucepan and set it on the 
 fire'; when melte<l add a tablespocmful of tlour, stir, and wlu'ii 
 when turning brown, add three pints of broth (either beef broth 
 or broth ma>le by boiling a calf's head); boil hve minutes, and 
 then add about four ounces of calf's head cut in dice; bod hvo 
 minutes ; cut two hard-boiled eggs and half a lemon in dice ; 
 mu.shrooms and truflies cut in <lice ; boil five minutes ; cut two 
 hard-boiled eggs and half a lemon in dice, and put into the 
 tureen and turn the soup over. 
 
 MUTTON SOUP. 
 
 l?oil a leg of mutton from two to three hours, and season with 
 salt, pei>per and about a teaspoonful of summer savory rubbed 
 fine ; add rice or noodles as desired. 
 
 TO MAKP] MUTTON BROTH QUICKLY. 
 
 One or two chops from a neck of mutton, one pint of cold 
 water, a small bunch of sweet herbs, one-cpiarter of an onion, 
 pepper and salt to taste. Cut the meat into small pieces ; put 
 it into a saucepan with bones in cold water, but no skin or fat ; 
 add the other ingredients ; cover the saucepan and bring the 
 water (luickly to boil ; take the lid otT and continue the rapid 
 boilinw for twenty minutes, skimming it well during the process ; 
 strain the I -oth into a basin ; if there should be any fat left on 
 the surface, remove it by laying a piece of thin paper on the top ; 
 the greasy particles will adhere to the paper and so iree liiv pre- 
 paration from them. 
 
irmkf ;t 
 
 fld'if to keep 
 
 end a*.'! ^1ia< 
 
 Ifi THE SEASIDE COOK BOOK. 
 
 XOODLKS FOR SOU I'. 
 
 '<! a ])inch of suit, and flour onougli to 
 . '.lit in n very thin .sheet, drodgo" with 
 i'rii<ni«, th. , roll \\u tiglitly. Begin ut one- 
 Hne like cabhfty* Tor slaw. ' 
 
 i>KltA (iUMBO. 
 
 ' '( .}. one chicken, wash, dry and Houi it i. n.imhlv • salt 
 Will pepiHir, fry very bro«n in a .skillet with a lunm of lard 
 lat'j/te .v« ^u^gg. |'„t it into .> ,.ir soup-kettle with lis .■ ..uarts of 
 wattM , »fM om, .,miou out uj., and let it l.oil t\v<. hours; add 
 two.i.,,,./, ...da, and let it boil aneth-r hour. Season to 
 
 ta.ste and oci "h rice. 
 
 OXION SOUP. 
 Slice two medium-sized onion.s and fry brown in butter with a 
 tablespoon an-l a halt of flour ; put into a sauocpan, and stir in 
 •slowly four or hve pints of milk and water ^nb<.ut one-thiiwl 
 water) ; season to taste, and add a teacup grated i.otato ; set in 
 a kettle of boiling water, and cook ten minutcB ; add a uun of 
 Kweet cream ami .serve (piiekly. 
 
 OX-TAIL SOUP. 
 
 Take two tails, Avash and put into a kettle with about one 
 
 ■'^kiiii oir the froth. When' 
 
 1. 
 
 .rallon of cold water and a little .salt. 
 
 the meat is wel .•..oked, take out the bone.s, and add a little 
 onion, carrot and tomatoes. It is better made the day before 
 u.sing, ,so that the fat can be taken from th.. top. Add veye- 
 taf^Ies next .lay, and boil an hour and a half longer. 
 
 2 Chop the ox-tail into small pieces; set on the fire with *a 
 ^.iblcspoonful of butter, and .stir until brown, and then i)our <)ff 
 the fat ; add broth to ta.ste, and boil gently until the I'ieccs of 
 tail ar(! well cooked ; season with i)epper, salt, and three or four 
 tomatoes ; boil hfteen minutes and then serve. Thi.s soup can 
 be made with water, in which ca.se season with turnip, onions, . 
 carrot, and jiarsley. ^ ' 
 
 POTATO SOUJ\ 
 Peel and slice one dozen potatoes to a quart of water ; then 
 boil thoroughly ti 1 the potatoes are done ; then add two teacups 
 ofimlkanda little butter; stir till butter is diss.dved ; take 
 Imtter the .'^ize of an egg with two tablcspoonfuls of tlour ; mix 
 •together we.] and brown in a pan over the stove, after which 
 stint gradually into the soup; salt and pep^.er to suit one's taste. ' 
 
 POT-AU-FKU. 
 
 Take four i)ouuds «f beef without any bone, lie it into shape 
 and put into a pot Avith six quarts of water ; when the water i 
 
 , ;'6> i-"^ ^Ji "'lit an (.auuc ui salt; take two carrots two 
 
 turnips, one parsuip, one head of celery, and ^after washing, tie 
 
 '•my 
 
SOUPS. 
 
 11 
 
 them together with a piece of string aiul put into the jmt after 
 
 meRt han hoileil an hour; then ti > ti>gotlu'r oni; hay-K'af, Hpri^' 
 
 """ ""' " ~" ' " ' ' 'so, ont; (tuion, into 
 
 the 
 
 of parsley, thyme, and marjoram, aii.l aThl, al 
 
 which stick three ch»v 
 
 es ; when the vegetahlos ii;r e hcen in tho 
 pot two fioura, rnhl one cabl.age cut in two ; whei, the content.s 
 of tiie pot have simmoreil gently four h 
 to a hot dish, and gariuHli witli tl 
 
 ours, reniovt^ the meat 
 
 on 
 
 le carrots, tiirmp, ami parwnip, 
 and iiour over it a little of the li-pior ; serve the cabbage in a hot 
 vegetable di.sh ; strain the liipior through a ...lander, an' out 
 .'•side to cool ; do not remove the fat until reijuir. i for use. 
 
 TOMATO sour. 
 
 1. One (juart of tomatoes, one quart of milk, one pint ..i .vatcr ; 
 boil water and tomatoes together twenty minutes, then add the 
 milk and om; toaspoonful of soda. Season as you do 'tyster soup, 
 with butter, salt and pei)pcr. Pour through a colandar into a 
 tureen. 
 
 2. One quart of tom.'ifnes, one onion, two ounces of Hour, four 
 ounces of butter, t\v(. tablespoonfuls of sugar, two of salt, one- 
 third of a tea.'iioon;id of cayenne pej)per, three pints of water, 
 one hall-]Mnt of milk. Boil the tomatoes and onion in water for 
 three-f li.ii , ,rs of an hour. Add .salt, i)epi)cr, sugar, butter and 
 Hour, rub smoothly together like tjjfn cream. Boil ten minutes. 
 Boil sei)arately. U'hen both are boiling, pour the milk into the 
 tomatoes, to prevent curdling. iServe with S(|uare of toasted 
 bread. 
 
 .'i. Slice and fry a small onion in hot butter ; then add a dozen 
 large tomatoes, .skinned and cut in jiieces ; after they have 
 cooked ten or twelve minutes, take out the onion and press tho 
 tomatoes through a sieve ; braid a teaspoon of flour with a very 
 small piece i>i butter, and \mt into a sauceiian ; when it has 
 cooked a little, add the tomato, season, and add nearly a pint of 
 broth ; let it boil a minute or two, and then add a cup of boiled 
 rice, hot, and a half teaspoonful of soda. 
 
 TURKEY SOUP. 
 
 Take the turkey bones and boil three-cpuarters of an hour in 
 water enough to cover them ; add a little summer savory and 
 celery chopped fine. Just before serving, thicken with a' little 
 Hour (browned), and seasone<l with ptJpper, salt ancl a .small 
 [liece of butter. 
 
 VEAL BROTH. 
 
 Pick and wash a teacup of rice, and put into your dinner-pot ; 
 cut u]) three orfour ^n\i\\\ onions and adil totherice; next, add your 
 meat, which should \)^ cut in pieces of about aipiarterof a pound 
 each; let thewhoL be covered with water from two to three inches 
 above lo meat. When it has boiled an hour, add a few small 
 turnips and carrots, sliced, with a talilespoonful of salt : a little 
 before it ia served add some parsley. This is a favorite broth 
 
 
 •I 
 
 'A 
 
IS 
 
 THE SEASIDE COOK BOOK. 
 
 jv-ith many people It is very nice without the carrots. Some 
 prefer it thickened with flour instead of rice. 
 
 VEGETABLE SOUP. 
 
 1. Scrape clean and slice three carrots and three turnips • neel . 
 three onions ; fry tlie wliolewith a little butter till it turfs r'ather ^ 
 yellow ; then add also two heads of celery cut in pieces, three or ' 
 four leeks, also cut in j.ieces ; stir and fry the whole for aboii 
 SIX nunntes ; when fned add also one clove of garlic, salt pepoer 
 witov T' and two stalks of parsley ; cover ^^th thie qu^arTof 
 water ; keep on rather a slow fire, skim off the scum cLefully 
 and simmer for about three hours ; then strain and use ^^^''■'''^' 
 
 ^. Seven ounces of carrot, ten ounces of parsnip, ten ounces of 
 potatoes cut in thin slices, one and one-quarter o in ces of butter 
 
 tl.::T7't t """',r '^^VoonUA oi made nnXd saU an'd 
 pepper to taste, the yolks of two eggs, rather more than two 
 quarts of water; boil the vegetables in tiie water two and oi^e- 
 
 m .U-r'V,'*'' *^^'?. «f*«». ^"'1. 'f the water boils away Too 
 quickly add more as tiiere should be two quarts of soup Avhen^ 
 
 pepper withTtT/ '?T V" 1^1^**"^ "^^^ ««-' mustard! sSHai 
 peppei, with a teacupful of cold water ; stir in the soup and boil 
 
 ten minutes. Have ready the yolks of the eggs in a ture^ pou r 
 pemms.'' ' '"^ '''''' ^'^^"^^' *''^«« ^^°"^«^' sufficient loVeldiJ 
 3. Scrape clean and slice three carrots and three turnips peel 
 three onions ; fry the whole with a little butter ti It turns 
 rather yellow, and then add two heads of celery cut n pieces 
 
 gai he salt pepper, two cloves, two stalks of parsley, and cover 
 uithalKHit three (,uarts of water; keep on a rathe- slow fire " 
 Bkim off the scum carefully, and simmer^three hours ; strait and , 
 
 SPRING VEGETABLE SOUP. 
 
 Take two pounds of shin of beef and two pounds of knuckle of 
 veal ; remove all the fat and l)reak the bones and take out the . 
 marrow ; put mto a pot with live pints of water ; add a tea! 
 .spoonful of salt, and then cover and let it come toaboll uicklv 
 remove tlic scum that rises, and set where it will simmer for fh-e 
 .ours ; one hour before serving, add two young carrots, scraped 
 uid cut in slices, ha t a head of celery, and a sniall onion cut into 
 s.iuares ; m half an hour add one turnip sliced, and in fifteen 
 iuinutes one cauliflower broken in small pieces. 
 
 VERMICELLI SOUP. 
 Boil a shin of veil in three quarts of water. Put in a turnip 
 an onion and one carrot, whole. Boil about three hours Add 
 salt and a small teacup of vermicelli, and boil for three-quarters 
 of an li,..uv Before adding v^^rir.icelli, strain through a colander. 
 Keep adding water if it boils away. ^ 
 
 \,<^ 
 
■la^l' 
 
 ;iN>\ 
 
 
 FISH. 
 
 FISH. 
 
 19 
 
 Fish when fresh are hard when pressed by the finger— the gills 
 red— the eyes full. If the flesh is flabby and the eyes sunken, 
 I the fish are stale. They should be thoroughly cleaned, washed, 
 and sprinkled with salt. 
 
 Before broiling fish, rub the gridiron with a piece of fat, to 
 prevent its sticking. Lay tlie skin side down first. 
 
 The earthy taste oftei: found in fresh-water fish can be re- 
 moved by soaking in salt and water. 
 
 Most kinds of salt fish should be soaked in cold water for 
 twenty-four hours— the fleshy side turned down in the water. 
 
 Fish should be fresh, and alwfiys well cooked. 
 
 Never soak fresh fish in water, unless frozen. Clean, vmsm, 
 and Avipe dry ; in warm weather, lay on tiie ice until needed. 
 
 In boiling, put into cold water, to which add a little salt and 
 vinegar, and allow eight minutes to the pound. If boiled wliole 
 do not remove the head and tail, and serve always with a sauce. 
 
 TO FRY. 
 
 Dredge with flour, dip lightly in beaten egg, roll in cracker 
 crumbs, and fry in very hot lard. Serve with lemon slices. 
 
 TO BROIL. 
 
 Rub over with olive oil ; cut in pieces or broil whole as jue - 
 f erred, over a clear, hot fire ; when done, sjirinkle with pejiper 
 and salt, a little lemon juice, a little chopped parsley, and some 
 melted butter. 
 
 TO BAKE. 
 
 StufTwith a dressing as for poultry, and sew it up ; lay strips 
 of salt pork over it, sprinkled with pejjper, salt, and crumbs, and 
 bake in a hot oven ; baste often. 
 
 BAKED FISH. 
 
 Stuff it with plain dressing ; put in a pan w ith a little water : 
 salt, pepper, and butter. Baste while baking. A fish weighing 
 four pounds will bake in an hour. Garnish with hard-boiled eggs 
 and parsley, and serve with drawn butter or egg sauce. 
 
 TO BOIL FISH. 
 
 Sew them in a cloth, and put in cold water, with plenty of 
 salt. Most fish will boil in thirty minutes. 
 
 BOILED FISH. 
 
 For four or five pounds of fish, nearly cover with water and 
 add tv.u heaping tableopoonfuls of salt. Boil thirty minutes, and 
 serve with drawn butter. 
 
■ f!U 
 
 THE SEASIDE COOK BOOK. 
 
 PICKLING FISH. 
 Spice the vinegar as for ciicunibers, pnt your tlsh iu and let 
 tlieni boil slowly for a few minutes, until done, without breaking; 
 then set them away for several •week.s, and the l)ones will be 
 entirely destroyed, 
 
 BREAD STUFFING FOR FISH. 
 'J ake about half a pound of stale bread and soak in water, and 
 when soft. pre.ss out th(! water ; add a very little chopped suet, 
 ])epp(;r, salt, a larg*; taI)lesi)oonful of onion minced and fried, 
 and, if preferred, a little minced jiarsley ; cook a trifle, and after 
 removing from the fire add a l^eaten egg. 
 
 15AK]:i) BLACK FISH. 
 
 Rub a handful of salt over the surface, to remove the slime 
 peculiar to the tish. For the stuffing, two ounces of beef drip- 
 pings, two tablespoonfuls of elioojied parsley and one ounce of 
 salt jtork ; put in a sauiepan and fry hrou li ; then add a tea- 
 .si)onHful of chojipod capers, half a saltspoonful of white pepi)er. ( 
 one-half teaspoonful of salt, five ounces of bread and one gill of ' 
 1)roth ; then stir until scaMing hot ; j)lace inside the fish ; cut a 
 •juarter of a pound of ])ork iii thin slices and lay on either side 
 of the fish, holding iu place by twine wound around it— a gener- 
 ous sprinkle of salt and i)ep])er completing it for the baking-pan. 
 Bake in a hot oven one-half hour and serve on slices of fried 
 bread with a sauce made of stock seasoned with one tablespoon - 
 ful each of Avalnut and Worcestershire sauce, one tablespoonful 
 of chop])ed capers and one tal)lespoonful of parsley. 
 
 BR(K)K TROUT. 
 
 1.— If small, fry them with salt i)ork ; if large, boil and serve 
 w ith drawn l)utter. | 
 
 2. — Wash, drain and split ; roll in Hour, seasoned with salt ; 
 have some thin slices of salt pork in a pan, and when very hot 
 put in the fish and fry a nice brown. 
 
 CRKAM BAKED TROUT. 
 
 Clean the trout, put in pepper and salt, and close them. Place 
 the hsh in the pan, with just creau) enough to cover the fins and 
 bake fifteen minutes. 
 
 BAKED WHITE FISH. ' 
 Prepare a stuffing of fine bread crundts, a little salt pork 
 chop]»ed very fine ; season with sage, parsley, ])epper and salt. 
 Fill the fish with the stuffing, sew it up, sprinkle the outside 
 with salt, pepj)cr and bits of butter ; dredge with fiour and bake 
 one hour. Baste often. Serve with egg sauce or parsley sauce. 
 
 BAKED CODFISH. 
 
 To a large teacup of codfish picked fine add two cups of 
 
 i 
 
A' 
 
 FISH. 
 
 21 
 
 ^1 
 
 iiiaHlied potatoes, two cups of milk, two well-beaten eggs, salt 
 and pepper to taste and half-cup of butter ; mix very thoroughly 
 and bake lialf an hour. 
 
 i?AKP:D FISH. 
 Oix'u the iish, wash, wipe perfectly dry, and rub over with 
 .salt ; lay in a dripping-pan with a little butter and water and 
 bake thirty minutes in a iiot oven. 
 
 BROILED SALMON. 
 
 Take .slices of salmon and half an hour before cooking sprinkle 
 over them a little cayenne pepper, salt, lemon juice and .salad 
 oil ; grease the gridiron with a piece of ])ork ; wrap the Hsh in 
 buttered i)aper to prevent burning ; serve with any sauce suit- 
 able for fish. 
 
 BOILKl) SALMON. 
 
 A piece of six pounds should be rubbed with salt, tied care- 
 fully in a cloth and boil slowly f(jr three-tpiarters of an hour. 
 It should be eaten with egg or caper sauce. If any remains after 
 dinner, it may be placed in a deep dish, a little salt sprinkled 
 over and a teacup of boiling vinegar poure<l upon it. Cover it 
 closely and it will make a nice breakfast dish. 
 
 TO BROIL SALMON. 
 
 The steaks from the centre of the fish are best ; sprinkle with 
 salt and I'orper, spread on a little butter and broil over a clear 
 but slow fire. 
 
 CODFISH STEWKD. 
 
 Soak the fish in cold water for several hours ; pick fine, and 
 put into a saucepan with cold water ; boil a few minutes ; pour 
 off the water ; add frt^sh, and boil again, and then drain ; next 
 add sweet milk and butter, and thicken with fiour or corn starch ; 
 stir well, and when taken from the fire add the yolks of two or 
 three eggs well ])eateii ; stir, pour into a hot dish, and serve. 
 
 CODFISH ON TOAST. 
 Take a bowl full of shredded codfish, i.ut this in cold water in 
 a skillet. Let it come to a boil, then turn into a colamler to 
 drain. Turn into th.e skillet again with a little cold milk ; season 
 with butter and pepper, stir smooth a tablespoonful of flour with 
 a little cold milk ; add, and let it boil for a moment ; turn this 
 on to buttered toast on a platter. 
 
 CODFISH BALLS. 
 
 Pick fine one quart bowl of codfish ; let it sinuner on the back 
 
 of the stove a little while ; then boil six good-sized potatoes, 
 
 j.^.^p4, «5ie^ and mix while hot with tlie fish thoroughly ; season 
 
 with pepper, salt and butter ; add three eggs, well beaten, and 
 
 ^ii 
 
':^'^ THE SEASIDE COOK BOOK. 
 
 drop in hot lani, Hervo in a luinldii ; lay the napkin on a i)latter. 
 and the balls on tliu napkin to absorb the grease. 
 
 BAKED CODFISH. 
 Soak the fish over night ; clean thoroughly, then put it into a 
 stone crock and cover with water ; simmer until tender then 
 pick over and ma.sli fine Take two-thirds mashed potatoes, 
 seasoned and one-th.rd fish ; mix well together, and bike until 
 brown, then make a sauce of drawn butter, into which cut up two 
 Jiard-boiled eggs. ■»• 
 
 CROQUETTES OF FISH. 
 
 Take cold fi.sh of any kind and separate it from the bones and 
 mince hnc ; add a little seasoning, an egg, a very little milk, and 
 a teasp(,onful of Hour ; brush with egg, roll in bread crumb.s and 
 Iry brown m hot lard. 
 
 FROCS FRIED. 
 
 Skin well and cook for five miMutes in salted water the hind 
 egs only ; then throw into cohl water to cool, and drain ; fry in 
 liot iat, and serve garnished with iiarsley. 
 
 FISH CHOWDER. 
 Cut a haddock into pieces about an inch thick and two inches 
 a(juare ; place slices of salt jx.rk in the bottom of a pot, and fry 
 crisp ; take out the pork and chop fine, leaving the fat in the 
 pot ; next put in the pot a layer of fish, a layer of split crackers, 
 some of the pork, and a little chopped onion seasoned with pei)! 
 per, then another layer of fish, and so on ; cover with water, and 
 stew half an hour ; put in the dish in which it is to be served, 
 and thicken the gravy with rlour ; add a little catsup ; boil a 
 moment, and pour over the chowder, and serve, 
 
 FRIED HALIBUT. 
 
 Place in your spider half a dozen slices of fat pork ; fry to a 
 broM-n and place ,n a deep dish ; a.ld to the fat three tablespoon- 
 t lis of fresh lard ; when boiling hot put in tlie halibut, which 
 should be cut in i.ieces aI)out tliree inches square and dipped in 
 sifted nieal, sprinkle with salt and fry a good brown. After the 
 fish IS all fried, put it mto the dish Mith the pork, pour over it 
 the boihng fat add one tablespoonful of hot water, civer tightly 
 and stand in the oven twenty minutes. ^ ^ 
 
 FISH SCALLOP. 
 
 Remains of cold fish of any sort, half a pint of cream, half a 
 
 ta),lespoonful of anchovy sauce, half a tiblespoonful of m.dc 
 
 asfP m: ' '" t^'^^^P'^""/"! of walnut catsup, peeper and salt to 
 
 taste the above .luantities are for half a pound of fish when 
 
 JwT.Vil.^r^^ into a stew-pan. 
 
 taiexUil^- piciungthc nsli from tliu bones ; set it on the fire*; let 
 
 ( 
 
FISH. 
 
 ?.? 
 
 
 it remain till nearly hot ; occasionally stir the contents, hut do 
 not allow it to hoil'; when done, put the tish into a deep dish or 
 scallop shell, with a good quantity of bread crumbs ; place 
 small pieces of batter on the top ; set in a Dutch oven before the 
 tire to brown ; it should take half an hour to cook it properly. 
 
 FRIED EELS. 
 Skin, remove head and tail, cut in desired length, and throw 
 into boiling water for live minutes ; then drain, season with 
 pepper and salt, roll in flour or cornmeal and fry in boiling lard ; 
 serve with tomato sauce. 
 
 POTTED SHAD. 
 
 Cut into pieces, wash and dry ; mix two teaspoonfuk ground 
 allspice, one of black pepper, one-half tablespoonful salt and 
 sprinkle on each piece ; put into a jar with good cider vinegar 
 enough to cover ; cover very closely and bake in a moderate 
 oven twelve hours. 
 
 PICKLED SALMON. 
 
 Soak salt salmon twenty-four hours, changing the water fre- 
 quently ; afterwards pour boiling water around it, and let it 
 stand fifteen minutes ; drain on and then pour on boiling vinegar 
 with cloves and mace added. 
 
 TO FRY SHAD. 
 Clean, wash, wipe dry, sprinkle with salt and pepper, dip in 
 flour and fry in hot lard. 
 
 TO FRY SMELTS. 
 
 Wash, cut off the fins and dry with a cloth ; melt a spoonful 
 of butter and into it stir the beaten yolks of two eggs ; salt and 
 flour the smelts a little, dip into the egg and butter, roll in 
 grated bread crumbs, and plunge into boiling fat ; fry until »jf a 
 bright yellow-brown ; serve upon a napkin, garnished with fried 
 parsley. 
 
 SPICED SHAD. 
 
 Split and rub with salt and let it stand three or four hours ; 
 put into a pot with boiling water to cover, adding a teas])oonful 
 of salt to every quart of water ; boil twenty minutes, then drain ; 
 sprinkle with two tablespoonfuls allspice, one teaspoonful cay- 
 enne pepper ; cover with cold vinegar. 
 
 SALT SALMON. 
 Soak well in cold water ; when fresh enough, put in a kettle 
 with cold water enough to cover and set over a slow fire ; boil 
 gently not more than two minutes and then remove i.nd drain ; 
 fry a little parsley in butter and turn over the iish, adding lemon 
 juice as preferred. 
 
 
34 
 
 TIIE SEASIDE COOK BOOK. 
 
 SALT iMACKERKL BROILED. 
 
 Soak in warm water for an hour or two and then wine dry • 
 Z nf It. ' I-'''' ""■'"/ ,^'''PI'"^« ''"^ ™«1*«'^ '^""«n grease the 
 
 parsle ^' "' *"' '"''''' '^'"''''''^ ''''t'' ^'"^^^^ '"'"•^ choj,pea 
 
 TURBOT A LA CREME. 
 Boil a nice fresh llsh, pick out tlie bones and season with 
 
 f nS""" .'■'^ V'"''""'''"/,!"^'"*^^'" I^"""*^ «^ rtour with one quart 
 ot . iilk, put ni four small onions, small bunch of parsley ami a 
 
 it ?.r" i''? ' *.V''".*'' ''''^* ^"'^ one-h.If teaspooiifu'l white 
 
 Im^n, "l , "if"" ^'''^ i'f '""^ '*"■ ""ti' it ^"™« '-^ P'-^^te ; take off 
 
 ad add one-half pound butter and yolks of two eggs. xMix thor- 
 
 Zvul T\ ^'^'i *'l?"^''' "" ''"^'« ' 1'^"^ ^'^"^^ «f the sauce into a 
 baking dish and add a layer of lish and sauce alternately until it 
 
 and rvX 1 ^ '^\'^f "? t,''*" top, to which add bread crumbs 
 and grated cheese. Bake halt an hour. 
 
 SHELL FISH. 
 
 LOBSTER CROQUETTES. 
 Chop the lobster very fine; mix with pepper, salt, bread 
 crumbs and a little parsley ; moisten Mith cream and a small 
 piece of butter ; shape with your hands ; dip in egg, roll in bread 
 crumbs, and fry. 
 
 LOBSTER CUTLETS. 
 
 Mince the flesh of lobsters fine ; season with salt, peT)per and 
 spice ; melt a piece of butter in a saucepan ; mix with it one 
 tab espoonful of flour ; add lobster, finely chopped parsley ; mix 
 with some gocl stock ; remove from the tire, and stir int.. it the 
 yolks of two eggs ; spread out the mixture, and, wlien c.dd cut 
 into cutlets dip carefully into beaten egg, then into tine baked 
 breadcrumbs; let them stand an hour, and repeat, and fry a 
 ricli brown. Serve with fried parsley. 
 
 LOBSTER RLSSOLES 
 
 Boil the lobster, take out the meat, mince it tine, pound the 
 coral smooth, and grate for one lobster the yolks of three hard- 
 boiled eggs ; season with cayenne and a little salt ; make a bat- 
 ter of milk, flour and well-beaten eggs-tMo tablespoonfuls of 
 n Ik and one of flour to each egg ; beattlie batter well ; mix the 
 lobster with itgra<lually until stiff enouch to roll inf.. W.M^ iho 
 sizeui H Mulnuh; fry in fresh butter or best salad oil, and server 
 
SHELL FISH. 
 
 BROILED OYSTERS. 
 1. Dry large oysters with a napkin; season with pepper and salt 
 and broil on a hne wire broiler ; turn fre.juently ; or dip ead! 
 oyster in butter, and roll in bread crumbs before broiling • serve 
 on a hot dish with butter on them. ' " 
 
 . 2. Drain select oysters in a cdander. Dip them one l)y one 
 into melted ])utter, to i.revent sticking to the gridiron, and place 
 them on a wire gridiron. Broil over a clear fire. When nicelv 
 browned on both si.lcs, season with salt, pepper, and plenty of 
 butter and lay them on hot buttered toast, moistene-- with a 
 little hot water. Serve very hot, or they will not be nice. 
 O^'sters cooked in this wa> an.l served on broiled beefsteak are 
 
 OYSTER rilOWUER. 
 Fry out three rashers of pickled pork in the pot yon make the 
 chowder ; adil to it three potatoes and two <mions, both sliced • 
 l)oiluntil they are nearly cooked; soak two or three dozen 
 crackers in cold water a few minutes, then put into the pot a 
 hah can ot oysters one quart of milk, and the soaked crackers, 
 iioil a together a few minutes, season with salt, j.epper and but- 
 ter. J'lsh chowder can be made the same way by using fresh 
 nsn instead of oysters. 
 
 OYSTER CROQUETTES. 
 
 Take the hard end of the oyster, leaving the other end in nice 
 shape for a soup or stew, scald them, then chop fine and add an 
 equal weight of potatoes rubb,.! through a criander ; to one 
 pound of this add two ounces of butter, (,ue toaspoonful of salt, 
 ha f a teaspoontul of pepper, half a teaspoonful of mace, and one 
 
 m f ■T'"'/"^'" '" ""''^" rolls, dip in egg and grated 
 
 oread, fry in deep lard. 
 
 I'RIED OYSTERS. 
 
 1. lake large oysters, wash and drain. Dip them into Hour • 
 put m a hot frying pan Mith plenty of lard and butter ; season' 
 witli salt and pepper ; fry brown on both sides. Fried in this 
 way, are similar to broiled oysters. 
 
 2. Drain the oysters, and cover well with finest of cracker 
 crumbs seasoned with salt and pepper. Let them stand lialf an 
 hour then dip and roll again in the meal ; fry brown in a good 
 (luantity ot lard and butter. ^ 
 
 3 Drain thoroughly in a colander ; season witli pepi.er and 
 salt, and set in a cool place until needed ; roll each oyster in 
 bread crumbs, an, fry in hot lard as you fry donghnuts ; drain, 
 and send to the table on a hot platter, garnished with Chopped 
 inckles or cold .slaw. '^ 
 
 OYSTER PIE. 
 1. Line a dish with a pufl paste or a rich biscuit psiste and 
 
26 THE SEASIDE COOK BOOK. 
 
 dredge well with flour ; dniin one quart of oysters, season with 
 pepjier, salt and butter, and pour into the dish ; adil soni« of the 
 li(juor ; dredge with flour and cover with a top crust, leaving a 
 small o])ening in the centre. 
 
 2 Allow one can of oysters for two pics, ndl out your paste 
 and put in your pie-pan or dish, then put in oysters and cut up a 
 piece of butter the size of an egg for each pie into small pieces ; 
 season with salt and pepper, sju-inkle a tablespoonful in each and 
 roll out a top crust ; l)ake from tiirce-fourths of an hour to an 
 hour. 
 
 OYSTER POT-PIE. 
 Have ready nice light-raised biscuit dough, cut it into small 
 squares, season the oysters well with butter, pepper and salt, and 
 thicken them with a little flour; dntp in the pieces of dough and 
 boil till done. This may be baked in the oven in a pudding 
 dish, allowing the dough to brown on the top. 
 
 PICKLED OYSTERS. 
 
 1. Take two quarts of oysters, put them in a saucepan, and 
 if they are fresh salt them ; let them simmer on the Are, but 
 not boil ; take out the oysters and add to the liquor in the sauce- 
 pan a pint of vinegar, a small handful of whole cloves, (juarter of 
 an ounce of mace and two dozen pepper-corns ; let it come to a 
 boil, and when the oysters are cold in the jar pour the liquor on 
 them. 
 
 2. Choose the largest oysters and simmer over a slow fire, 
 with a small bit of butter, for three minutes, and then skim out 
 on to a dish to cool ; take eipial quantities of the liquor and cider 
 vinegar, and heat ; place a layer of oysters in a stone jar ; throw 
 over them some ground mace, a few cloves, whole allspice and 
 whole pepper ; then oysters and spice until all are used ; pour 
 over the hot liquor and set away in a cool place. 
 
 SPICED OR PICKLED OYSTERS. 
 
 Put into a porcelain kettle one hundred and fifty large oysters 
 with the liquor ; add salt, and sinnner till the edges roll or curl ; 
 skim them out ; add to the liquor one pint of white wine vinegar, 
 one dozen blades mace, three dozen cloves and three dozen pepper- 
 corns ; let it come to a boil ?nd pour over ihe oysters. Pre- 
 pared in this way they will keep several weeks in cold weather. 
 
 ROASTED OYSTERS. 
 Take oysters in the shell, Mash the shells clean and lay them 
 on hot coals ; when they are done they will begin to open. Re- 
 move the upper shell and serve the oysters in the lower shell, 
 with a little melted butter i)oured over each. 
 
 OYSTEPS, FANCY ROAST. 
 Toast a few slices of bread and butter them ; lay them in a 
 
 ]..__ 
 
SHELL FISH. 
 put on the liquor of the 
 
 i7 
 
 shallou' dish ; put on the liquor of the oystors to luat, a.M .salt 
 an. popper an< just before it 1. oils ad. I the ovster-s ; let them 
 hod iij) once and p.)ur over the hread. ' 
 
 0\'8TER STKW. 
 
 Tut tu., ..uarts of ..yst.'rs ii, the saucepan with the li.,u.)r and 
 when they l,e,.n to hoil .sl.i,, t,.en. out aL.l a.l.l a pint .11 cr^n 
 o. leh nulk and seasoning ; .sknn well ; a.ld t<. the oy.ster.s hutter 
 to taste, and pour the h.,t li.pi,.,- over them an.l .serve. 
 
 STEWKI) OYSTERS. 
 
 Take one .iuart of li.p.or oysters ; put the li,,uor (a teacunful 
 for three) in a stew pan, an.l a.M l.alf as ,nueh more water? Ha 
 agoodb.tof pepper a tea8p.>onful ..f rolle.l eraeker for each.' 
 Put on he .stove, and let It boil: have your ..ysters ready in a 
 bowl ; tlie moment the li.,uor boils, pour in all your oysters, say 
 ten for each person, or six will ,1.,. Now watch earefully, ami as 
 soon as , begins to boil take out your watch, count just thirty 
 secon.ls. take your oyster- ^ fr.,m tlie stove. You will have your 
 big dish roa.ly, with one ami a half tablespo..nfuls of creani or 
 milk for each person Pour your stew on this, an.l serve im- 
 mediately. I^everboiUn oyster in milk if you wish it to be 
 
 MARYLAND STEWED OYSTERS. 
 
 oniWnlfv'' il"'^ '"wt ''"""'nl'^^/V'^ ^'* '^ «'"""«•'' skimming it 
 caiefullx ; then rub the y.dks of three hard-boile.l eggs and one 
 arge spoonful of flour well together, and stir intothe'tuice "? • 
 in i-^iall pieces quarter of a p..un.l of butter, half a tea^.p..onful of 
 
 ad'T l.r w' ^i^,''"'"'f ^"^'^ """"tes, and just before dishing 
 add the oysters. Tins is for two .piarts of oysters. 
 
 OYSTERS ^VITH TOAST. 
 
 buSe'rilTo/,?' ^^ if"^"^ ''^''^'''' '''' y°" ^''«^' *"^^ ^^y them on 
 buttered toast ; salt an.l pepper ; pour over them a cup of hot 
 
 rich cream ; keep them perfectly h.>t until eaten. ^ ' 
 
 OYSTER SOUP. 
 
 Drain one quart of oysters, and to the liquor add one quart of 
 
 boiling water; let it boil ; skim carefully; season with ^aitt?e 
 
 cayenne pepper and butter, size of an egg ; kdd the oysters and 
 
 lureen "'' '""' ""^ ""''" ^'''^^ ^"^^''"^ «erve in a' hot 'soup 
 
 OYSTER SHORT-CAKE. 
 
 Make a good short-cake and bake on pie-plates • tut a onavt of 
 oysl^rs on tlie store with a little watei, hiifTo. o SI 
 good-sized piece of butter, salt and pepper, and thicken with a 
 
-^ TJIE FiKASlDE! <'<,(, k JUxHk. 
 
 tHl.I,.H,MM,nf..I Of flour : wliu. the cukes are haked, split an.l 
 spmi.1 tlie oysters l.ttweeii, and some on top. ' 
 
 STKAMED OVSTKllS. 
 
 Drain souh- selcot oysters; put into a pan. an.l placf in a 
 steani.r ov,.r l.oil.ng Mater ; steam until t ,. oyst.r.s l.cm n t 
 '^>.rl, and then serve on a hot dish, with l.utter, salt and . e 1, • 
 ,^'arnl.sh with ehoppi'd pifkhi.s. ' 'PMl'^-'. 
 
 OVSTER OMKLKT. 
 
 Ileatsix eggs separately very light; season with i-epper and 
 salt ; add two tabl.spuuufuls of cream, and pour into a fryin-pan. 
 with a good tahlespoontui of hutter: drop in the omelet eid.t o,- 
 ten arge oysters, ehoppe.l Hue, and fry ; fohl over, an<l send to 
 tlie tahle immedi.atelv. 
 
 SCALLUI'KJ) OVSTKKS. 
 Drain the oysters : place a layer of rolled cracker in the hotton, 
 of abuttere.1 pudd.ng-d.sh : then a layer of ..ysters ; sprinkle 
 wit , pej.pcr. salt, and small hits of hutter ; moisten with a little 
 of th.. liquor nnxed with milk ; then a layer of hrca.! crumbs, 
 then oysters, an.l so unlil tli.. .lish is full, having crumb, cm tor, 
 b,;at an egj. int., a little nulk, and p,.urover the wlu.le ; sprinkle 
 with small bits of butter ; ever an.l bake half an h.,ur ; remove 
 the ever and brown .,n t..p bef.ire sending tf. the taljle. 
 
 SOFT-SI I HLL ('KAB8. 
 
 Season with pepper an.l salt ; r(,ll in iL.ur, then in egg, then in 
 bread crumbs, and hy in hot lar.l. *' 
 
 I>KVJLK1) CLAMS. 
 Chop^ fifty __clanis very fine; take tw., tomatoes, .,ne oni.,n 
 
 crumbs, and bake o - half hour. 
 
 HOT CRAB. 
 Pick the crab ; cut the solid part nito small pieces, and mix 
 the njside with a httle rich gravy .,r cream, seasoning, and brea.I 
 crumbs ; luit all int., the shell of the crab, and put into the oven. 
 
 STEWED CLA.MS. 
 
 Chop the clams and season with pepper and salt put in a 
 saucepan mtter, the size of an egg, and when melted add a 
 tea3p.,onful ot Hour ; add slowly the clam li.juor and then the 
 clams, and cook three minutes ; then add half a pint of cream 
 and. ser\'e. ' 
 
 )■ 
 
AfKA TS. 
 
 MEATS. 
 
 iiio, .snioMtli yiaiii. (if ii 
 
 In selecting hotf, cljoose that ..t ,, i 
 \n-\^\\i r.'.l color and white fat. 
 
 . St W^sv the hones removed and the n.eat ro||...l, hut hav. 
 tlie l.iitcher Hend the hones f(.r soii|. 
 
 The Hesh ..f g..od veal is tin., an.l ,lry, and the joints stiM". 
 
 /irm and whitcf *' '" " '"' '""^' '"'' ''"^'''* '•*^''' ^^'^'' ^''^ ''^^ 
 
 I'lnelK-d ; the fat will he white, soft, ajid pulpy. ^ 
 
 RiMN roK H<.ri,iN.; Mkat. -All fresh meat should he out to 
 
 Svi^i uk s '^irfr' ^'"''V'V"''^^'' r' '^""*'-^« -'*^ ^'- •- 
 
 watlr ^ TnVf I"\^''y'-''l- I;->- M.aking soup put on in e.dd 
 Avater. All salt meat shouhl he put on in cold Vater that the 
 salt may be extracted in euoking. Sn hoiling n.eats. iVis ,, ' 
 
 ; m'h s' w;t;?'i>"""''^;'^i^.'"'";';^; ••^•'^"^■'«« the meal' ;^i 
 
 .U)S(il, the water. Bo earetul to add hoiling water if more is 
 needed Remove the .scum when it first hegit.s to ul 1 . " 
 about twenty minutes for hoiling for each jtund of fresh lea 
 Ihe more gently meat boils the niore tendei it will ij 
 
 thJmJlt';^: ^^'^^■'•-'^»' '-->•'-■ ^Hdirou hot before you put 
 
 BKoiuN.i.-Thisia not only the most rapid manner of er.okim. 
 meat, but ,s justly a favored one. Jt has nearly the same cfF " t 
 
 1 a dtned, a ,d, iorming a skin, retains the juices. It should be 
 turned rapidly in order to produce an e.pia elFect. but he meat 
 should not be punctured with a fork 
 
 Salt meat should l)e put into cold water, and boil slowly 
 
 an m";lis;!rodl;^"''^' "'' *''^ '""'''• ^^•'" '•--"* ^^^ --^ -^ 
 
 Fresh meat, unless for .souj,, shouhl be put into b,>iling water 
 nearl;^lon^ "'"'' very gently ;„</ salt to be a<htl untii 
 
 In Ro.' -.-:-: -Put into a hot oven, and baste fre,|Uently 
 
 oftPn t'.' !"'' '^"■'■■'l '^ '" "eceasary to have a brisk lire, liaste 
 often. Twelve minutes ,s required for every pound of beet 
 Season when nearly done. ^ I'ouim oi oeer. 
 
 RKKI'STKAK. 
 "Fanner" Olcott, in the Hartford Coumnf, writes •- It is 
 sometimes more convenient for the cook to get the beefstl-ak 
 
 n e.u... n.ta. cook hruuing hi.s neer in the oven. Xo cook oucdit 
 to be hung for treating a steak to a hot oven when the o"her con- 
 
so 
 
 THE SEASIDE COOK BOOK, 
 
 venionocH uro limited, hut a frion.l tells me ..f a Letter way tl.at 
 
 "M-al aii.l N.. hake.H it, .Irdarit,;:. that if thure in 
 making -x tough .steak tender, that is it. 
 
 any way of 
 
 piUvled, and .seloet (.ne with a H.n..oth .skin, which denr.tos its 
 
 ?,lsl. ? "',V 'i "*"r '"''''"•"•'^ *" '•'"''^'"« 't ; if however, it i.s 
 he8h f:!.n. the luokle, two or three hours will ho sufTioient or it 
 
 cldd'w:'/:;" "r^' ^'"', *'? *""«"« •"*" '^ •'^^-^'■I""' ^v^ith plenty o 
 c< h uatcr ,ind a Imnch of .savory herhs ; let it gradually come to 
 a o, «knn xvc 1 a,u s.n.mer very gently until tender ; peel off 
 t e «kn, garnish with tufts <»f cauliilower of Bu8.sels sp outs, and 
 trv in l^!ld ; f 1 '"^"" '', ^•■'^;'"«"t'.V sent to tahle with hoiled poul- 
 c L itT f f 'T"' '''r\ " ''•';"''''"^ ''^^••''^'"■'^' I"-^f^'n-ed ; if tc, Serve 
 H :.' ii ' . ■" 'i •'""" ^*' ^ l"^"*-^« "f '>"''^'-'l I'y sticking a fork 
 en'^'n T^'-r^ T^^'"' <^'""*^"«'' *'"^ ^''i- *•' «tfaighten it ; 
 
 r' y. , , !(*'"' l''""''^>' = «""'^ '-^ 'a'-^"^ «">'>ked tongue four to 
 a' a ;." , ' f ":"'■•"• *" •''T''^" ""« '''-'' '-^"'^ '-^ ''^^'f t" t''r«« J'our ; 
 one two to two and a half ]iour.s. 
 
 lUUHLED ilAM AND E(iOS. 
 
 COM w.^tt^'^r'l"/*''iV '''"''' *^*''" "^'■^'^^ ^i"'*' ^^■•'^'''' *''« «'i««s in 
 
 iS er ^^' "^ ''■'" ';"r ^''' •"•^'^^•-'•^ = take them up on a 
 
 teadvonC''r / warmed, hutter and pepper the ham have 
 fnK. if "^ '^ ^'*" ""^ bmhng water from the teakettle; hreak 
 
 "'whit.'-VT^ "^^'P ""' y''" !■"''"•'■" ^"'*''« "'*^^1' a»^l. ^^c" the 
 to keen i whT' '^'^'^"^. 'f'^ "^'^' ^^'^''^'^^^^ '''^^' ^ «P««". «" '"^^ 
 aie an anged, .sprinkle pepper over each egg and serve. 
 
 BEEF HASH. 
 Chop fine cold steak or roast heef, an.l cook in a little water- 
 add cream or milk, and thicken with flour ; season to taste, and 
 pour over tlun slices of toast. ' 
 
 BEEF STEW. 
 
 nnnf ."""l'^ ^^'''''[/"*" «"^.''^" I'^^ces, and put into cold water ; add 
 one tomato, a little onum, chopped fine, pepper and salt and 
 cook slowly ; thicken with butter and flour! and pour over toast. 
 
 BEEF ALA MODE. 
 
 .iwi!"' ""''T"^ of heef, remove the hone from the middle, also 
 all the gristle and touyh parts about the e.lges. Have ready half 
 .1 pound ut tat .salt pork, cut into .striiw a.s thick .ind Ion.' a« %'our 
 
MEATS. ,;/ 
 
 tef'u '''■*'I"*7'^"'f •l,''««*'"'K the same h« fur HtufliMM a turkey. 
 With a thin sharp knito make i.orjMmdicuiar inoisuiU', i„ th. 
 meat about ha f an inol, anart. Aruat into them the «rk an 
 work .„ with them mmv o\ the .Irowi - IVoceeVl thus until th« 
 jneat ks thoroughly plugged. Put .t u.to a ha^ng In • tl ^ 
 
 {oil- J 2:=ra:lr:^-'^vstl^;- 
 
 i 
 
 BOILEAU. 
 
 Take a piece of beof weighing six or eiglit poumls • have the 
 bone taken out ; then rub it wtu with a^nixtu ^com ned of 
 groun.l cloves al]«p,ec. black pepper. «weet n^.ri..ran a Hal 
 one teaspoonful of each rubbed Lo. After the mixture . w 11 
 rubbed n., ro 1 .t up tightly and tie it ; put it into a ot Imlf u 
 ( of water M.th three or four potatoes, a carrot, two turn L 
 
 small, and tw . onions, and let it stew six hours. ^ ' 
 
 BRKAKFAST DISH. 
 Choj. fine as much cold beef or mutton as is remiired ; a.ld a 
 pnt, n.ore or leSH, of good Houp stock; season with pep ei salt 
 
 hot .,\e, htt e bits of nicely-toaste<l l,read. (iarnish with slice, 
 of lemon and serve at once. 
 
 CROQUETTES. 
 
 Raw pork chopped fine, two cups ; one medium-si/ed onion 
 
 until so t , salt and pepper to taste ; two eggs beaten lirdit • mix 
 ?n hot"C " ""^" "'' '^"^^ ' '"" ^" "^"' "•• ^nunb.rand fry 
 
 CORNED BEEF. 
 
 it will cook very slowly f„r three or four hours; if to be used 
 eoM, simmer until the bones can be easily ronio -ed and the 
 press in a square mould. ^ ' ^ to, aim men 
 
 -Ln'-T/ w'n^'/T'^^^r'''^'"'^' '"'^ ''''^' sufficient salt t.. 
 corn It, but not to make it very salt ; let it stand two or 
 tee days, judging of the time by\he sik. of th^m at r then 
 Ma.sh thon.ughlyin cold water, and putting in the pot cover 
 with cold water and boil gently till ,|n:te tender ; add ucii vvle' 
 tables as are desired, like the old tnu.-hnnored " l^,! u^it •' 
 judge of the quantity of vegetables bv the str.nafl. .f fl'v"- J,; 
 
 it'llXl^'''' l""P f' ^"^ vT'f *''''^"^ *'''« "'^t^'' i» ^viuch th^ whole 
 IS boiled ; when done, dish beef an.l vegetaldcs and serve hot. 
 
32 
 
 THE SEASIDE COOK BOOK. 
 
 DEVILED BEEF. 
 
 Take slices of cold roast beef, lay tliein on liot coals and Ijroil ; 
 season with i)ei)i»er and salt an(rserve wliile hot, with a Hinall 
 lump of butter on each piece. 
 
 DRIED BEEF IX CREAM. 
 
 Shave your beef very fine ; pour over it l)oiling water; let it 
 stand for a few minutes ; pour this oiT and jjour on good rich 
 cream; let it come to a boil. If you have not cream, use milk 
 and butter and thicken with a very little flour; season with [lep- 
 per, and serve on toast or not, as you like. 
 
 FRIZZLED BEEF. 
 
 Shave beef verj' fine ; put into a frying pan when good and 
 hot; put m the beef and shake and stir until heated tlirough ; 
 season witli i)epper ; serve in tliis way, or just 1)efore serving 
 (jeat one egg light and stir in. 
 
 PRESSED liEEF. 
 
 _ Cure a piece of brisket witli salt and ])ulveii/ed saltpetre for 
 hve days ; boil gently until tender ; press until perfectly cold. 
 
 BEEF TONCUE. 
 
 If it is corned it should be soaked for twenty-four hours before 
 boiling.^ It Avill require from three to four hours, according to 
 size. 'J'Jie skin should always Ijc rein<jved as soon as it is taken 
 from the pot. An economical method is to lay the tongue, as 
 soon as tlie skin is removed, in a jar, coiled up, witli the tip out- 
 side the root, and a weight upon it. When it is cold, loosen tlie 
 sides with a knife and turn it out. The slices being cut hori- 
 zontally all round, the fat and lean will go together. 
 
 SAVORY B]':EF. 
 
 Take a shin of beef from the hind rpiarter, saw it into four 
 pieces, put it into a pot and boil it until the meat and gristle 
 tlrop from tlie bones ; cliop tlie meat very tine, put it in a dish 
 and season it witli a little salt, pepper, clove and sage to your 
 taste ; pour in the licpxor in which the meat was boiled and place 
 it away to harden. Cut in slices and eat cold. 
 
 SCRAMBLED ECGS WITH BEEF. 
 
 Dried beef chiiiiied very line ; put butter and lard into a skil- 
 let, and when hot put in the ))eef ; heat for a few minutes, stir- 
 ring to prevent l)urning ; break up some eggs into a bowl; season 
 and stir in, and cook a few minutes. 
 
 YORKSHIRE PUDDIXC TO SERM-: WITH ROAST BEEF. 
 
 Three eggs well beaten, to which add nine tal)lespoonfuls of 
 
 flour, .1 sniali tcaspoonfui of salt and beat up wilji milk until 
 
 about the consistency of thick cream. This batter pour into a 
 
for 
 
 MEA TS. .11 
 
 pan in which tiie boef lias been roasted, liaving enough grease 
 (which must be hot) to l)ake it. Bake in a ijuick oven. 
 
 Bl^KFSTEAK SMOTIIKRKD WITH ONIONS. 
 Put in the skillet a little lard and the steak ; peel and .slice the 
 onion,s and lay them over the meat till the .skillet is r'ldl ; sea.son 
 with pepper and salt, cover tightly and place over the lire. Alter 
 the juice of the onions has boiled away and the meat begin.s to 
 fry, i-emove the onion.s, turn the meat to l)ro\vn on the other 
 side, then replace the onion.s as before, being careful that they do 
 not burn. 
 
 CHOPPED STEAK. 
 
 Take a sirloin steak raw, remove the bone and all gri.stle or 
 .stringy pieces, and chop until a perfect mince ; season with salt 
 and pepper ; make ijito a large ilateake about one-half of an inch 
 tliick ; put into a .skillet a good-sized piece of butter and when 
 (juite hot put in the steak, and fry brown on both sides. Make 
 a little gravy in the skillet and pour over the meat. Tliis is a 
 nice way to use the ends fnjni tenderluin steaks. 'I'lie meal can 
 not l)e chopped too fine. 
 
 ST UFFE D BE EFST 1<: AK . 
 
 Talce a rump steak about an inch thick ; make a stuHing of 
 bread, herbs, etc., and spread it over the steak. IJoll it u]), and 
 Avith a needle and coarse thread sew it together. Lay it in an 
 iron pot on one or two wooden skewers, and put in water just 
 suUicient to c(tver it. Let it stew slowly for two hours ; longer 
 if the beef is tough ; serve it in a dish with the gravy turned 
 over it. To be carved crosswise, iy slices, through beef and 
 stuffing. 
 
 BEEFSTEAK WITH OYSTERS. 
 
 Broil a sirloin or tendei-loin steak; season; take one (juart of 
 oysters, drain off all the liijuor, put them into the stew-pan with 
 half of a small cupful of butter, or less butter and a little sweet 
 cream, salt and pq)per enough to season ; let them boil, and turn 
 them over the steak on the platter. Oysters broiled and laid on 
 the steak are very nice. 
 
 STEAK AND OYSTERS. 
 
 Take one pound best rump steak without any fat ; put in an 
 oval disli a dozen and a half oysters (taking care to remove the 
 hard part and beard), with tlie liquor from the oysters to cover 
 them ; ])ut tlie steak on them, cover the toj) of the steak with 
 two onions cut in the thinnest possible manner ; jmt anotiier dish 
 inverted over the stfak, then ]iuL a paste round the edge of both 
 di.she.s and put tins into a gentle oven for an huur. llevei-se the 
 dishes for five minutes, then take off the dish which was originr 
 Hay at the toj), and serve. 
 
'•fjjfiW^S?' «<S;# md '*' %l^f: 
 
 34 
 
 THE SEASIDE COOK BOOK. 
 
 BROILED BEPJFSTEAK. 
 
 .„.?*''!i"'^ "^H'?''''' '*''^'' ^"^ three-quarters of an inch' thick • 
 pease the gndiron an.l have it quite h.>t. Put the steak over a 
 hot, clear hre and cover. ^V]^n the steak is cOloml turn tt 
 over, wluch must be done without sticking a fork iXit ai th„! 
 letting out the Juice. Jt shouhl be qui^e rare of p nk n t e 
 centre, but not raw. When cooked'sufficiently lav on a ho? 
 platter and season with pepper and salt, and spread ov^er he Jon 
 some small bits of butter, an.l serve immediately. ^ 
 
 MOCK DUCK. 
 Take a round steak ; make stuffing as for turkey • sDread the 
 
 ROAST VEAL. 
 
 ke^mi'lie fla/w??/' i^'^^.^f.*^"^""^' the same as for roast tur- 
 Ke>, mi the flat with the stuihng and secure it firndy on to tlie 
 loin ; rub the veal with salt, pepper and a little Ue- put it 
 into a pan w, h a little water, \vhile roasting ba te f ilue th 
 letting It cook until thorouglily done, allowing tw^l oX tV>r a 
 [rthre?;:?^''"*'" 'r ''''^'' J"'""'''^- ^Vhen doi Temov^ 
 a little fiolir"" "^ '" '''' ''"''^^ ' ''''^^^" *^^« g^^T -^t^ 
 
 FILLET OF VEAL (ROASTED IN THE POT) 
 Remove the bone and fill the cavity with a force-meat made of 
 bread crumbs, a very little salt pork chopped finV a?c e ner 
 
 r-k"mitT"h liiirr V^-'v 't ir^ '^l'^>--^"l^-o1St 
 
 poiK, put m the lillet, fastened with skewers, cover in the same" 
 manner, pour over a pint of good stock, cover down close and kt 
 
 VEAL CUTLETS. 
 
 onl:7t\^^ ''"^f^^ ^"^ ^** '^ '' ^'"'«' ^-^ll ^^'^ cutlet in it. then 
 coyer with rolled crackers. Have a lump of butter and ut) 
 mixed, hot in the skillet, put in the nLt a d Ilk lowlv 
 \Vhen nicely bnnnied on both sides stir in one ables oon d of 
 f!our for gravy ; add half pint of sweet milk and let it come to a 
 a^ledter^^r^^ '-''' "^^^ *^«-^^* or.erve^na^; 
 
 witn a little lemon and parsley choi)ped f^ne. Have plentv of 
 grease ,n your pan, hot: fry brown 01/ one side, then tin o(-er 
 
 '^h^:X tris:^ -^ ^"^^'^^^' '•'''-' -'' -^-- ^^-^^ 
 
 VEAL CUTLETS BROILED. 
 
 •!u ?fi^ ^^^^? '^" ^ '"oderate fire, basting them occasionillv 
 with butter and turning them often.' Serve^ith Lmato s^ucl! 
 
 . 
 
 V- 
 
 -i 
 
of 
 
 V- 
 
 -'.— Trim evenly ; sprinkle salt an*l pi per on ])otli sides ; di{> 
 in melted butter, and place upon t!ie ^ri.urun over a clear lire; 
 baste v.hile broiling with melted butter, turning over three or 
 four times ; serve with melted butter sauce or tomato aauee. 
 
 VEAL. 
 
 Cut two pr)unds of veal into thin 2>ieees ; roll with flour, and 
 fry with hot lard ; when nearly done add one ami a half pints of 
 oysters ; season ; thicken with a little flour; serve hut. 
 
 VEAL CUTLETS BAKED. 
 Take cutlets and triin lucely ; nux half a ixnind sausage meat 
 with two eggs ; lay a buttered pajier on the bottom of dripping 
 pail, and cover with half the sausage meat, and then lay on it the 
 cutlet, and cover with the remainder of the sausage meat ; baste 
 with melted butter and voal stock, and serve with the' "raw 
 wlieii done. ° 
 
 M'^AL CUTLETS. 
 
 Pound an<l season, cut the outer edges and l)eat into good 
 shape ; take one egg, beat it a little, roll tlie cutlet in it then 
 cover thoroughly with rolled crackers. Have a lumi) "^ butter 
 and lard mixed hot in your skillet ; put in the meat and cook 
 slowly ; when nicely browned on both sides, stir in one teaspoon- 
 ful of flour for the gravy, ad<l half a pint of sweet milk and let it 
 come to a boil ; salt and pepper. 
 
 PATE DE VEAU. 
 
 Of veal three and onedialf pounds of fat and lean, a slice of 
 salt pork about one half-i.ound, six small crackers powdered very 
 hue, two eggs, a bit oi l)utter the size of an egg, one tables, on- 
 ful Gi salt, one of cayenne pepper, one of black or white pepper 
 one grated nutmeg. Chop the meat all very tine and mix the 
 mgreuients thoroughly, put it in .i dripping pan witli a little 
 water, make it into a loaf pyramidical or round from a bowl 
 Bake about two hours, basting it constantly. Leave it to get 
 cold and slice as head-cheese. A very palatable and convenient 
 lunch or tea relish. 
 
 VEAL SCALLOP. 
 
 Chop some cold roast or stewed veal very fine ; imt a layer on 
 the bottom of a pudding-dish well buttered. Season with iiep- 
 per and salt. Next have a layer of fine-powdered crackers • wet 
 with a little milk or some of the gravy from the meat Proceed 
 until the dish is full. Spread over all a thick layer of cracker- 
 crumbs, seasoned with salt and wet into n. naste with milk and 
 two beaten eggs. Stick bits of butter all over it, cover closely 
 and bake half an hour ; then remove the cover and bake lontr 
 enough to brown nicely. Do not get it too dry. 
 
 . 
 
'iiwiiMiiiiiiiiiiiiamiiiiii 
 
 .')V/ 
 
 THE SEASIDE COOK A'ooA', 
 
 Beat then, until tender, then broil over clear hot euals until a 
 W f? 71 •'".;''' ''/'r' ^■'■^•^«»,^^itl» salt, pepper, an.l Latter. 
 
 little hot water some bits of veal, with a few o/sters or inush- 
 roo.ns, sea.one.1, a,nl poured over the steak, ,s ve.y ,"'■ 
 
 STKWKD VJ<:AL. 
 Break the .shank bone, wa.sh it clean, ayi.l put into two ouarts 
 ^ WH ei- an on.on peeled, a few blades of mL, and a Hi! l.^s^U 
 •sot It m er a .puek lire, and remove the scum as it rise.s ^V•lsh 
 earetulya<|narter of a poun.l .of rice, and when tiie'veal la 
 
 Nn.mei lor three-juarter^ ot an hour slowly, WlH^n .h,ne i,nt 
 the n.eatm * deep ,lish, and the rice around it. .Mi li ?k! 
 drawn butter, stu- in .on.e chopped parsley, and p<.ur over the 
 
 MAKBLED M-:AL. 
 
 Take sonic C(.ld roasted veal, season with spice,a)eat in a mor- 
 tal; skiu a cohgjoiled tongue, cut up. and j..,und it to a paste 
 adding to It nearly ,ts weight of butter; put some of thL veal 
 nt..apot, then strew in lumps of the pounded tongue; put in 
 anotJier layer of veal and again more tongue ; press it down and 
 
 S'U'l >""''?" ;';i'- /J''"« ^:^ts very pivttily like veined 
 iiuu lue. \\ lute meat of fowls may be used instead of veal. 
 
 A CiOOD PRKPARATIOX OF \EAL. 
 
 1. Tliefollownig is an excellent mode of preparing veal to be 
 eaten cold, and for keeping it on han.l for several days, rea.lv for 
 immediate use : lake say three and a iialf poumU-the thick 
 part o. the leg is preferable, with the tough tendeno.is i.arts re- 
 ,noved-chop it hue without cooking; mix uell M'ith it four 
 s<.da eracKcrs rol ed hue, three m ell-beaten eggs. <,ne tablespoon- 
 tul. of salt, one tablespoonful of pepper, half a nutmeg, two table- 
 spoonfuls, of cream, or a small piece of butter ; make it into a 
 .oa._, and bakeinadrii)pingpan without water, with quick heat 
 at irst, to close the outside and retain the juices, and continue 
 the baking about one and a quarter to one and a half hours ; 
 serve cut in thin slices ; an excellent lunch in traveling. 
 l.ri •?■*'' ''^'"'"V''^-^''^ ''?'''^' •''"^^ ^"'^' it ^^ith thin slices of 
 
 i , e i. f7 J"^ I ^'f "*" ''^'^] ^"'^ '"'"' '^^"t^' "' ^-^'y thin slices ; 
 
 ; ' "the bowl a layer of veal, with pej.per and salt, then a 
 layer o ham, omitting the salt, then a layer of veal, and so on 
 . lt.-.na n.g with veal and ham until the bowl is liUed ; make a 
 paste ot hour and water, as stifF as it can be rolled out ; cover 
 tbeconteiits of the bowl with the pa.tc. and over th s tic a 
 double cotton .cloth ;, nit the 'bowl into a saucepan, or other 
 ^essel, with water just up to the rim of the bowl, and b„il three 
 
 I ,^d 
 
 P ' 
 
 4 
 
 r ,• 
 
 i 
 
.^-?f^-3mj«Ti>iTa»BIWg;,i„ 
 
 4uart.s 
 ti salt ; 
 ^Va8l. 
 al has 
 u rice, 
 u' ]mt 
 I little 
 er the 
 
 ■v 
 
 . , 
 
 Ml-: A rs. 
 
 •'I 
 
 hours; then take it from the fin-, remove the cloth ami i.aste 
 an, let it stand unt. the next day, m hen it may he turned out 
 and served in very thin slices. 
 
 PRESSED \EAL Oil CHICKEN. 
 Put four pounds of veal, or two chickens in a pot ; cover with 
 water stew sh.wly until the meat .Irops fmm the l.one. then take 
 out and clio], ,t ; let the li.,uor l.oil ,hnvn until there is a cupful • 
 put m a small cup of l.utter, a tahlespoonful of pepper, a little 
 allspice, and a I.eatcn egg ; .stir this thr..ugh the meat ; slice a 
 hanl-l.oiled egg ; lay in your mould, and press in the me^t • 
 when put upon tie table garnish with celery tops or parsley. ' 
 
 8ANI)\M('HES. 
 
 Chop cohl Ix.ilod ham very line, and mix it A\itii the yolks <.f 
 eggs (heaten), a httle mu.tard and pepper, and spread on very 
 thin Slices ot l.read, buttered on the loaf; trim oflthe crust and 
 cut into neat s<juares. ' 
 
 MINCED LIVEK. 
 Cut liver into small pieces and fry with salt pork ; cut both 
 into sciuare bits nearly cover with water, ad.l pepper and a little 
 lemon juice ; thicken the gravy with fine bread crumbs ami 
 serve. 
 
 VEAL CROQL'ETTES. 
 
 Mince veal fine, mix one-lialf cup of milk with one teaspoon- 
 ful o; flour, a piece of butter the size of an egg ; cook un^il it 
 thickens ; stir into the meat ; roll into balls ;. dip in egg, with a 
 ittemilk stirred m roll in browned bread cruinbs ; fry in hot 
 
 \'EAL CHEESE. 
 
 The equal <iuantities of sliced Ix.iled veal and sliced boiled 
 tongue, ioui.d each separately in a mortar, adding Initter as 
 ^" u 1 T\. -^''\tj»^^"i »• astone jar, press it hard, and pour on 
 melted butter. Keep it covered in a dry place. When cold cut 
 in thin slices tor tea or lunch. 
 
 VEAL HASH. 
 
 Take a teacupful of boiling water in a saucepan, stir into an 
 even teaspoonful of flour A\et in a tablespoonful of cold water 
 and let It boil five minutes, a<l.l one-half teasi)oon of black ijer»i.er' 
 as much sa t and tw(. tablespoonfuls of butter, an<l let it kee . hot 
 but not boil. Chop the vcal fine and mix with half as mucli stale 
 bread crumos. Put into a pan and pour the gravy over it then 
 let It simmer ten minutes. Serve this on buttered toast. ' 
 
 CALF'S LIVER STEWED. 
 
 Cut the liver into small slices, about three inclies s,|Uare 
 Into your saucepan place two onions, sliced line, a tablesiioonfui 
 
> *«i*M>wu»i«'jiwii» i 
 
 .75 
 
 TUE SEASIDE conK llnoK. 
 
 of .saj,'e, one of sumiuer sa\'ory, a little jiepper and salt ; tlien add 
 your liver, and cover with water, ami let it .stew for two hours, 
 .lust before you serve it, dredge on a little Hour, and add a tahle- 
 si>o:);ifiil of butter. 
 
 TO DRESS CALF'S HEAD LIKE TURTLE. 
 
 Let them boil an hour and a half, with salt in the water ; tic 
 the brains in a cloth liag, and l)oil half an hour ; when all is 
 done,, take out the bones and cut in i)iece.s. Add to your li(juor 
 a little sweet niajorajn, a nutmeg grated, (dove, mace, and pep- 
 per, to taste, half a pint of ketchup, half a pound of butter ; 
 then i)ut in the meat, and boil a few minutes, and it is done. 
 
 MOCK TERRAPIN. 
 Half a calf's liver, season and fry brown, hash it, but not very 
 fine. Hour it thickly, then add a teasi)oonful of mixed mustard, a 
 little cayenne pepjjer, two hard boiled eggs chopited tine, a lump 
 of Initter the size of an ^^gg, a teacup of water. Let it boil a 
 minute or two. Cold veal will do as well as liver. 
 
 BROILED CALVES' LINER WITH BACON. 
 Procure a nice calf's liver, wash and cut in thin slices, broil 
 oyer a clean tire, with thin slices of breakfast bacon. Season 
 with butter, salt and jjcpper. 
 
 SWEETBREADS WITH MUSHROOMS. 
 Parboil sweetbreads, allowing eight medium-si/ed ones to a can 
 of mushrooms ; cut the sweetbreads about half an inch square, 
 stew until tender ; slice mushrooms and stew in the liquor for 
 one hour, then add to the sweetbreads a coffee cup of cream, 
 pepper, and salt, and a tablcspoonful of butter. Sweetbreads 
 boiled and served with green peas make a very nice dish. 
 
 SWEETBREADS WITH TOMATOES. 
 Take sweetbreads and parboil them, j)ut them into a stew-pan 
 and seast)n with salt and cayenne jiepper to taste ; place over a 
 slow fire ; mix one large tablcspoonful of browned 4ower with a 
 small i)iece of butter, add a leaf of mace ; stir butter and gravy 
 well together and let all stew for half an hour; then set the stew- 
 pan in the oven and when the sweetbreads are nicely browned 
 place them on a dish ; pour the gravy into a half pint of stewed 
 tomatoes thickened with a teaspoonful of flour and a small piece 
 of butter and seasoned. Strain it through a wire sieve into the 
 stew-pan, let it come to a boil and stir until done ; then pour 
 over the sweetbreads and send to the table very hot. 
 
 FRIED TRIPE. 
 
 Scrape the tnpe M'ell ; cut into scjuares tno size of your hand ; 
 bod in salt and water (a tablespoonful^of^ salt to one ■ quart of 
 water) tdl very tender. The next day cut into smaller pieces, 
 
 
 
 I 
 
 ]■ 
 
puur 
 
 ;/ 
 
 *.* - 
 
 
 \ 
 
 i 
 
 MEATS. 
 
 39 
 
 season with salt and popper, dredge witli flour, fry brown on 
 l.oth sides in a pan of hot hird. When .h.ne, take it out, pour 
 nearly all the lard out, add a good gill of boiling water, thicken 
 with Hour, mixed smooth witli a tablesnoon of vinegar ; season to 
 taste, and pour hot over the tripe. A nice breakfast dish. 
 
 SPICED TRIPE. 
 Take fresh tripe, cut it into pieces four or five inches square 
 put a layer of the tripe in an earthen jar, then sprinkle a few 
 Cloves, allsiMce, and whole pepper over it ; then another layer of 
 tripe, then sjHce, and so on, until the jar is full ; cover it up and 
 let It stand away in a cold i>lace for a few days, until it tastes of 
 the spice. Serve up cold. 
 
 BALTIMOxtE MEAT PIE. 
 Pare two pounds of potatoes, cover tliem with hot water, and 
 let them simmer till done ; mash them and add a little cream and 
 salt ; lay them in the style of paste in a di.sl: ; place on thin slices 
 of underdone meat, either mutton, beef, or veal ; lay them in 
 thickly ; pour over them some gravy, a wine glass of catsup, then 
 cover thick with mashed potatoes, and bake moderately for about 
 forty minutes. '' 
 
 CROQUETTE. 
 
 Take cold veal, chicken, or sweetbreads, a little of each or 
 separately ciit very fine a little fat and lean of ham, half the 
 quantity of the whole of bread crumbs, two eggs, butter the size 
 of an egg pepper, salt, and a little mustard. Knead like sausatro 
 meat, adding a little cream ; form in any shape, dip in egg. and 
 then roll in cracker crumbs ; fry in lard until a light brown Dry 
 them in the oven. Celery or mushrooms are an im],rovement. 
 
 MEAT RISSOLES. 
 Chop fine the cold meat, carefully excluding every particle of 
 fat skin and outside ; pound in a mortar with a small piece of 
 butter adding pepper, salt, and powdered fine herbs ; moisten 
 with stock ; put this into a pan on the fire and take off as soon as 
 hot ; stir in the yolk of an egg beaten up with alitcle lemon juice, 
 and put the mixture by to cool • make a paste of six ounces of 
 ho^:r. two ouno. s of butter, a pinch of salt, tlie yolks of two eggs, 
 and a b.tle water : roll it out and cut it into small squares ; put 
 wnllT '" f^ centre an.l paste the corners over, pressing them 
 well down ; fry in hot lard and serve with parsley. 
 
 BREADED LAMB CHOPS. 
 
 Orate plenty of stale bread, season with salt and nenner hav» 
 
 reaay soiiie weli-oratMi egg, have ?.. spider with hot lard ready" 
 
 take the chops one by one, dip into the e,gg, then into the bread 
 
 crumbs, repeat it, as it will be found an improvement, then lay 
 
40 
 
 THE SEAsrnt; cooii book. 
 
 separately into the 1)oiliiig lard, fry bn.wn, and then turn To 
 be eaten " ... 
 
 an 
 
 with currant jelly or grape" catsup 
 
 CUTLETS A LA DUCHES8E. 
 Cut the neck of lamb about two pounds into cutlets, tri... 
 ;1 Hcrapi' the top of the bone clean, fry in butter and set 
 
 m them 
 
 ay 
 
 aw 
 
 to cool. nt a piece of l)utter into a .stewi)an with three inusli- 
 rooniH and a sprig of parsley, chop fine, stir over the fire until 
 very hot ; then [.our (n-er a cupful of white sauce— the yolks of 
 three or four eggs well beatiju. Stir constantly until As thick as 
 croani, but do ii<.t let it bull. Di^. «aoh cutlet into it, covering 
 thickly with the sauce, again set away to cool. Then eg" and 
 bread-crumb them. Fry lightly. 
 
 TO FRY LAMB STEAKS. 
 
 Dip each piece into M ell-beaten egg, cover with l,read crumbs 
 <.r corn meal, and fry in butter or new lard. Mashed i,otatoes 
 and boiled rice are a necessary accompaniment. It is very nice 
 t(. thicken the gravy with Hour and butter, adding a little lemon 
 juice, and pour it hot upon the steaks, and place the rice in 
 spoonfuls around the dish to garnish it. 
 
 SPICED LAMB (COLD). 
 
 Boil a leg of lamb, adding to the water a handful of cloves an<l 
 two or three sticks of cinnamon broken iij). !i<,il f„ur ])ours 
 STEWED LAMB CHOI'S. 
 
 Cut a loin of mutton into chops, cover with wace- and stew 
 them until tender, keeping well covered except ujien skimmintr 
 A\hen done season with salt and jK-pper, and thicken the gravy 
 witli a httle Hour, stirred until smooth, with a piece of butter the 
 si/e of a walnut. Have pieces of bread previously toastcl, and 
 pour the stew over them. > ^' 
 
 MUTTON CHOPS. 
 
 1. Trim neatly, season, and dip each chop into a beaten emr 
 and then iii cracker-crumbs ; put into the oven in a dripping-mn 
 M-ith two spoonfuls of butter and a little water ; baste freciiiei tly 
 and bake until well browned. ^ •' 
 
 2 Have them trimmed from fat and skin ; dip each one into 
 beaten egg, then in pounded cracker, and fry into hot lar-l or 
 tlnpping. It IS still better to bake them very slowly in the oven. 
 
 li ARICOT M UTTOX. 
 
 _ Lull eliop fried until broM-n, dredge with flour, put into boil- 
 ing water, or if you have it, weak soup, cut carrots into small 
 pieces, then simmer for two hours. Season with pepper and salt 
 Steak coolced m the same way very nice. 
 
 CAPT. CHIRAZ RAGOUT. 
 Brown four tablespoonfuls of flour in a pot, then add a piece of 
 
MEATS, 
 
 ■U 
 
 
 butter tlio size of n, walnut, u ith as iiuk-Ii water as will make it 
 the consistency of cream, ami stir well. Cut up the meat — two 
 [lounds of laml) or mutton— not line, but into pieces an inch or 
 nu)re in thickne.-..-, lul length, one-half toa.spoonful of lilaek 
 pepper, a pinch of vayenne, with salt tt) ta«te, then add one and 
 a half pints of boiling water, and stir well. Then one dozen aiul 
 a half of large tomatoes peeleil and choi)' 'd up, four carrots 
 sliced lengthwise, three onions, and one uozen potatoes. Boil 
 slowly for three ho;irs. 
 
 IRISH STEW. 
 
 • Take nnitton ch.ni.s, eover well with water, ami let them come 
 to a boil ; piuir tliis oil' and add nu^re water ; then a lump of but- 
 ter the size of an egg, two tabh.-spoonfuls of Hour, one teampful 
 of milk, season ; potatoes, and t\s o small onions. ]i(.)il until the 
 Ijotatocs are done. 
 
 I?\<rOL'T. 
 
 1. Take three pounds of veal from the neck or breast, and cut 
 into small pieces, and fry in butter or dripping a light brown ; 
 remove from the pan, and to the butter add a tablespoonful of 
 Hour; cook a few minutes ; then add two cujjs of Avann water, 
 one onion, a sprig each of thyme and parsley, a carrot, sliced, salt 
 and pepper, then the meat, and cover ; when done, place the 
 meat on the dish ; strain with gravy around it, and garnish with 
 small onions fried. 
 
 2. Take pieces of mutton, veal, beef or raljbit, cut into any 
 size and shape desired ; heat a tables[)()onfal of drippings or lard 
 in a saucepan, and when hot, fry the meat until abmist doiit;. 
 Take out the meat ami add a tablespoonful of Hour, brown it, 
 add a little lukewarm water, mix it well and then add a ipiart of 
 boiling water, season with salt and cayemie pepper, add the 
 meat, three or four onions, and six or seven potatoes— partially 
 l)oiled before being put into the ragout ; cover closely and stew 
 until the vegetables are done. Take out the meat and vegetables 
 and skim off all the fat from the gravy, season more, if necessary, 
 and p jur over the ragout and serve. 
 
 A RAGOUT OF (OLD VEAL. 
 Out the veal into slices ; put a large j)iece of buttei- into a 
 frying-pan, and as soon as it is hot, dredge the nxrt wdi v. ith 
 Hour, and fry a nice brown. Remove the nseat, an<l put into tiie 
 pan as much of your cold gravy as you thisdc proper, season with 
 pepper and salt, ami a w ine gl.iss of tumiito catsu[. ; then cut a 
 few slices of cold ham, lay into the gravy and add your slices of 
 veal. It must be sent to the table hot. 
 
 BAKED 11A.M. 
 A ham of sixteen pounds to be l)oiled three hours, then skin 
 
 I 
 
f,.i 
 
 THE SEASllJi: COOK HOOK. 
 
 ami nil> in half a pound of brown sugar, cover witli l)roa(l crumbs 
 and bake t\V(j hours. « 
 
 T'ORK STKAKS, I'.KOILED. 
 
 Trim, season and rolled them in melted butter and bread 
 crumbfi ; broil them over a niodtTate lire until thorou;,']dy done. 
 Make a sauce of five tablesixtonfula of vine^'ar and half a'teacu[i- 
 ful of .stock ; let it boil, and thicken w ith a Htth; Hour. Strain 
 and then add pepper and .some jiicklcs chojiped line. 
 
 KOAST rORK. 
 
 Select either the leg, loin, lillet or sliouliler for roafjting. 
 Make a stulling as for turkey, or a stufiiug seasoned vitii onio/i 
 and sage. If the .■^kin is left on it .should be cut into .small 
 Hciuarea; otherwi.se .s]jrinkle it with powdered sage. Baste fre- 
 quently ; and allow twenty minutes for each pound. 
 
 HAM AND K(i<;S. 
 ( lit tlie ham into thin elices and broil, and .spread over it a 
 little butter. Poach the eggs in salted water, and lay neatly 
 ujion the ham. 
 
 BOILED HAM. 
 
 Soak twenty four Iiours ; put into a pot with cold water and 
 boil gently for five or .six hours ; take it olT the fire and let it re- 
 main in tlie water until cold. Peel off the skin and sprinkle 
 with l)rea(l or cracker-crumbs, and brown in the o\cn. Slice 
 very thin for the table. 
 
 HAM BALLS. 
 Take one-half cujiful of bread crumbs and mix with two eggs 
 well beaten ; chop fine some 1)its of cold boiled ham and mix 
 with them. Make into balLs and fry. 
 
 HAM TOAST. 
 Boil one-fourth of a pound of lean ham, mix wit^ the yolks of 
 three eggs, well beaten, one ounce of butter, two .ables])oons of 
 crenni, a little cayenne pepper, stir over the fire until it thickens. 
 Si)read on hot toast. 
 
 PIGS' FEET HASH. 
 Singe and scrape the feet, then wash clean and put them into 
 salt and water to soak over night, or for several hours, then 
 scrape again until they are perfectly clean, and boil them till the 
 meat falls from the bones, chop with a knife, seasor with salt and 
 pepper ; pack in a crock, aiul if the weather be cool it will keep 
 .some time. It can be sliced and eaten cold, or put into a skillet 
 and fried until brown. 
 
 PIG'S HEAD. 
 Have the head nicely cleaned, and boil it till very tender. 
 
 i 
 
1 crun)bs 
 
 nd lirrail 
 
 ily (loiui. 
 
 ii t('acu[»- 
 
 S train, 
 
 roasting, 
 itii onion 
 iito small 
 3asto fre- 
 
 over it a 
 ay noatly 
 
 •ater and 
 
 let it re- 
 
 •sprinkle 
 
 ill. Slice 
 
 t^vo eggs 
 and mix 
 
 yolks of 
 ijioons of 
 thickens. 
 
 liem into 
 irs, then 
 II till the 
 > salt and 
 vill keep 
 a skillet 
 
 Y tender. 
 
 Mi:. I TS, 
 
 i.J 
 
 t 
 
 i 
 
 Chop it very tine, and season with salt, jiopper, sage and a litths 
 clove, while hot. I'ut in a deep dish, and covor witii a plate 
 that is smaller than the dish, that it may rest on tin; meat. I'laeo 
 on the plate a very heavy weight, and let it stand for twenty- 
 four hours, i'his makes the famous " I'ig's Head (.'heese." 
 
 PORK AM) r.KANS. 
 
 Take two poiinds of side pork, not too fat nor too Iran, to two 
 tHiarts of mairou fat buaus ; put the hcans to .soak the night 
 before you boil them, in a gallon of milk-warm water. After 
 breakfast, scald and sciapc the rin<l of the pork, and put on to 
 boil an hour before putting in the beans ; as soon as the beans 
 lioil up, p(mr oir the water and put on (uie gallon of fresli water ; 
 boil until ipiite ten<ler, .adding more water if n»!cessary ; great 
 care must be taken th;it they do not scorch. When nearly as 
 stitl'as mashed potatoes, put into a baking <lish, score the j)ork 
 and put in the centre ; brown in tlie oven one hour. If [irefened 
 use corned beef instead of pork. 
 
 BO.STOX BAKlil) 15EANS. 
 I'ut a (juart of l)e;ins to soak over night ; in the morning [lour 
 (<lf the water and a<ld fresh water enough to cover, to which add 
 about one tal>lespoonful of molasses. Put a small piece of salt 
 pork in the centre, almost covering it with tlie beans, and bake 
 slowly from six to eight hours, adding liot water Jis needed until 
 nearly done, when they can be allowed to cook nearly, dry or 
 according to taste. 
 
 TO FRY APPLES AND POKK CHOPS. 
 
 Sea-son the chops with salt and pepper and a little powdered 
 sage and sweet marjoram ; dij) them into beaten egg and then 
 into beaten bread cruml)s. Fry a' out twenty minutes or until 
 they are done. I'ut them on a hot dish ; jjuur oil" jiart of the 
 gravy into another pan, to make a gravy to serve w itii them, if 
 you choose. Then fry apples wdiich you have sliced about two- 
 thirds of an inch thick, cutting them around the apple so that 
 the core is in the centre of each piece. When they are browned 
 on one side aiid partly cooked, turn them carefully with a pan- 
 cake turner and let them finisli cooking ; dish around the chops 
 or on a separate dish. 
 
 SPARE RIBS BROILED. 
 
 Crack the bones and broil over a clear fire, taking care that the 
 fire is not hot enough to scorch them. 
 
 ROAST LAMB. 
 
 Choose a hind quarter of lamb, stuff it with fine bread crumbs* 
 pepper, sfiit, outtor s,nd a httio sage. Sow t]\(: flap firmly to 
 keep in place, rub the outside with salt, pepper, butter, a little of 
 the stuffing, and roast two hours. Eat with mint sauce. 
 
u 
 
 77//; si: A SI hi ' ""/. /.'""A' 
 
 Ml'T'l'cN A r>A VKNISON. 
 
 Take a fat l..in, n-inov tl.- Ui-lix-y, an.1 l.-t it l.a..^' a week, if 
 
 thcm'a hTlM-nnit^. Tuo.lavs l.c-fmr .Ircssmg ,t tor cook 1^. 
 
 t kc K n allspi.c, dovo, a.nl Ik,.,...-, nuv tlu..., ami rub m to 
 
 t .■ nt'at a tal.le.l,.o..uful .f cu-i, twu,-., a .ay tor two. lays. U .t..r • 
 
 ' ,1 wash it '.tV, an.l roast a« a h%. To preserve., tlu- fat a. .1 
 
 • ifin nakea past.- of tl.mr an.l water, an.l spread thickly 
 
 utc the n . OvI'r this ti. a .l.n.l.k- sh,...t of c-oarso pap.r, well 
 
 ,tn.... I Ahout a ,,uart,-r ..f an hour h.tor.. .t .s .Ion., ren.ov. 
 
 t?'e pipe; au.l paste;r..tnrn t.. the nv.n :umI I.a>t... and .Ir.Hlge 
 
 with tlonr. ltise.,ual t.>venis..n. 
 
 r.()lLKl) LKC OF MLITON. 
 I'ut .m in hoilin- water with a little salt, hull luo l.nur. and a 
 ],at nake a sauee .>f m.^lte.l butter, a p.e.;e .. butt..r the s,/., ..t 
 ; o'u' . ir with a tabh.-pooMful of Hour we 1, then st.r mto a 
 
 .t':i'bodin!r wat-r. with a table., -tul ot eapers. Put mto 
 
 a Hiuice tur.H.n mi ti... table, an.l -nno-h tl... .lish uith bml.d 
 eaulitl.Aver and parsl«-y. < 
 
 liUKAST OK Ml ri'ON AND fiRKKN I'KAS. 
 Select a br.'ast of nnittou not too fat, cut it intc; small square 
 picci .Irodge itwith tlour au.l fry .t a line brown in butter ; a.1.1 
 enne • n.l salt, cover it witli wat.T an.l set ,t ..ver a s ow lire to 
 ;;! u t the'n.cat is perfcct!>- tend.r. Take ..ut the n>eat 
 Hki 1 ..trull the fat fr..ni tin.- «ravy. and just before serving a.l.l 
 a^puu^. if young l.eas, presMously boile.l with the sh..ne.l gravy, 
 an.l let the whole bod gently until the peas aie .lone. 
 
 SWKKT-KREADS. 
 Tal- e tw.. lari-e parb..il..'.l swx'etd.rea.ls, put int.. a stesv-pan 
 with one and ..ne-half gills of water, season with sa t black an. 
 cay line pepper, put over a slow fire. Mix .me large tablesp....ntul 
 oM.rowne.l ih.ur! with a i-ie.-e ..f butter, st.r butter an.l gravy 
 well together. After stewing sl.nvly t..r half an hour, set the 
 nan in a ouick oven, and when nicely bn.wne.l place in a .lisli 
 iM.ur the -'ravv into ..nedialf pint stewed t.unatoes, thicken with 
 one .lessertspo..nful ..f fh-ur ; butter, salt and pepper « rain 
 through a sieve into stewpan, let it com.; t.. a boil stir till done, 
 pour <n-er the sweet-bread and sen.l to t le table hot. 
 
 SWEET-BRKADS BROILED. 
 
 Parboil after soaking in salt an.l water, then rub well with 
 butter, and br..il. Turn oft.ii and dip into melted butter to pre- 
 vent tiieni from bewming har.l and dry. 
 
 S^YEET- HH K A I ).S FRIED. 
 
 Wash in salt and water, i-vboiL cut into ]>iecos the size of a 
 large oyster, season, dip in rolled-cracker crumbs, and fry a light 
 brown in lard and butter. 
 
.i//;.i /•>. 
 
 y> 
 
 V 
 
 ;v week, if 
 »r conking, 
 «l rub into 
 
 lys. Before 
 the fat aiiil 
 :ail tiiiekly 
 Iia|nr, well 
 me I'Liuov 
 and tlrtilge 
 
 nulls aiul a 
 
 till! size' of 
 
 stir into a 
 
 . Put into 
 
 Aitll linilcd 
 AS. 
 
 iiall, hcjuare 
 Idittcr ; ailil 
 slow tire to 
 the meat, 
 serving add 
 lined gravy, 
 
 a .ste\v-])au 
 t, bhiek and 
 d)les|)oonful 
 [• and gravy 
 our, set the 
 ! in a diwii, 
 hicken with 
 pper, strain 
 tir till done, 
 
 d) well with 
 utter to pre- 
 
 ■he size of a 
 id fry a light 
 
 s\vi:i:t-iihkai)s stfaved. 
 
 "WusIj, reniove all the bits of skin, sonk in nalt and water one 
 hour, then i>arl>oil ; wlun half cooked take from the fire, cut into 
 small pieces, stew in a little water till tendei, add a piece of 
 butter, a teaspooidul of salt, a teaspoonfnl of flour, and boil up 
 once. Serve ou t<jast very Iiot. Another way is to prepare as 
 above and s«'rvo « ith tomato sauce. 
 
 TRAVKLL1N(J LUNCH. 
 
 Sardines chopped fine, also a little bam, a small <|uaiitity "f 
 chojjped jiickles, mix with mu>tard, pepper, catsup, salt and 
 vinegar; spread between bread nicifly buttered. To be like jelly 
 cake, cut in .slices erossways. 
 
 SWKKT-imKAD FlinTMRS. 
 
 I'arboil tin; sweet-Ijreads ; cut into ^mall pieces, and season 
 w ith >alt, pepper and jiarsloy ; dip into batter, an<l fry in liot lard. 
 
 TO BROIL .sWKET-liRKADS. 
 
 .Soak an hour in salt and water ; drain ; parboil, then rub well 
 ill butter, and broil; turn often, and each time tliey are turned 
 roll them in a jdateof hot midtcd butter, s(ttlK'y need not become 
 hard and dried. 
 
 STKWKl) TRIl'i;. 
 Five pouiuls of tripe cut in small slices and frieil in a half- 
 ]iound of lard ; put in the tripe and let it cook a little, then add 
 a GUI) of vinegar, a bowl of beef brotii, salt, I'cppei', and .three 
 tablcspoonfuls of Hour ; mix the whole, and let it stew about fif- 
 teen minutes ; this is the Knglish method, l)ut I h;iv(! a si Miler 
 and more delicatw way of cooking tripe, whicli I prefer:- licu 
 three ])Ounds of fresh tripe, cut it in pieces about three ,..jhes 
 square ; cut up about three good-sized oi.ions in thin slices ; j)lace 
 tripe and ofiions (after washing the former) in warm water, ai.d 
 let it stew gently until the tripe '' uder ; then simmer away all 
 the water ; add unskimmed iin iiiekened with Hour, butter 
 size of an egg, a trifle of peniur and a little salt; when the 
 thickened milk is well boiled, disfi up for the table. 
 
 BE KF HEART. 
 
 Wash it carefully and stuff' it nicely, with dressing a,s for 
 turkey ; roast it about one and a half hours, and serve with the 
 gi-avy, which should be thickened with some of the stuffii / it 
 is very nice hashed, 
 
 MEAT CROQUETTES. 
 Use cold roant hee.i, chop it f\v,r, =.?a?07- with pepper :■.■ ■} c^^lt, 
 add one-third the ijuantity of lo-cad crumbs, ;ind moi ,!• ^vith a 
 little milk; have your hands Houred, rub the meat into balls, 
 
m 
 
 THE SEASIDE ruiOK BOOK. 
 
 (lip it intit ln'at'Mi o-u, tln^u into tine pulverized cracker, and fry 
 ill l»iitt(jr ; ^ai-iii.sli with [larslcy. 
 
 BEEF OMELET. 
 
 Three pounds of l)cef.steak, three-fourth.s of a pound of suet, 
 chopped tine ; i^alt, i)epper and a little sa.i^e, three eggs, six Boston 
 crackers rolled ; make into a roll and V)ake. 
 
 J'OUNDEI) BEEF. 
 Boil a shin of twelve poun<ls of meat until it falls readily from 
 the bone ; ]>ic\ it to pieces ; mash gristle and all very tine, pick 
 out all the liard' liits. Set the lifiuor away ; when cool take off 
 all the fat ; l)oil the lic^uor down to a pint and a half. Then re- 
 turn the meat to it while hot ; add pepper and salt and any spice 
 you choose. Lei it boil a few times, stirring all the wliile. Put 
 into a nu)uld or deep dish to cool. L'se cnld and cut in thin 
 slices for tea i>r warm it for breakfast. 
 
 MUTTON TIE. 
 
 Cover the bottom of a dish witli bread crumbs ; then a layer of^ 
 cold mutton, cut in very thin sHces ; then a layer of tomatoes, 
 sliced thin : season with pepper, salt, and small l)its of butter, 
 and so on, until the dish is full, or you have suiHcient, iiaving 
 tomatoes and bread crumbs on top ; cover and bake about forty 
 minutes, and serve hot. 
 
 POT PIE. 
 
 Cut veal, beef, or chicken into pieces and put into boiling 
 water enough to cover, with two slices of bacon ; cover closely 
 and ])oil an hour, and season to taste ; make a batter of two welP 
 beaten eggs, two cups of milk, a teaspoonful baking p(nvder, and 
 Hour to rnake a batter ; droj) in .separate spoonfuls while l)oiling, 
 an<l cook five minutes ; serve immediately. 
 
 TOMATO STEW. 
 Two pounds of any kind of meat used for stewing ; put into"a 
 saucepan with a can of tomatoes, or a (juart of fresh ones ; season 
 with pepjier and salt ; cover closely, and when the tomatoes are 
 cooked, add two tablespoonfuls of butter, rubbed into a table- 
 spoonful of flour ; stew until the meat is tender, and then pour 
 over dry toast. 
 
 GAME. 
 
 Broiling is the favorite way for cooking game, for which allow 
 about forty minutes ; butter well and serve hot on hot dishes. 
 For roa.stiu,fr allow thirty minutes. 
 ►Serve with jelly. 
 Garnish with lemon slices, Saratoga potatoes or water- cresses. 
 
?:keY, and fry 
 
 )und of suet, 
 ;s, six Boston 
 
 readily from 
 ery fine, pick 
 cool take otf 
 If. Then re- 
 iind any spice 
 j wlule. Put 
 I cut in thin 
 
 lien a layer o^ 
 of tomatoes, 
 its of butter, 
 icient, having 
 e about forty 
 
 into boiling 
 
 cover closely 
 
 T of two weir 
 
 r powder, and 
 
 while boiling. 
 
 ;; ; put into a 
 1 ones ; season 
 tomatoes are 
 into a table- 
 id then pour 
 
 r which allow 
 lot dishes. 
 
 iter- cresses. 
 
 GAME. 
 
 47 
 
 BROILED QUAIL. 
 
 doSrr^:^!^-s^^ 
 
 -Jll^^t^l^ldt^er -irwUlflSt^!^ 
 
 toast niody buttered and laid on a h^t d'is Tr ach tS t^Z 
 a Inrd, breast upward, on each slice ; garnish with current jSly.^ 
 IJKOILED PRAIRW CHICKEN 
 Wash thoroughly, and remove the skin ; put in hot wat.-r ind 
 bo I i.fteen or twenty minutes; take out and sprinkJ itl s' 
 pepper, and rub f>v..i- u- t 1 i.„f(.„,. ..- I i .._.-i i'^ivib wim ~,.iii^ 
 
 place 
 
 peijper, and rub ov.Avith butter .;:i b;;:il o.. ': ! ^^J il^; 
 each on a piece of toast ; garnish with current jellV 
 
 BROILED PIGEONS. 
 
 Split down the back ; roll them in butter and cracker cnnnbs 
 and broil ; serve them on toast like ,unil, layiug a piece of butt h' 
 
 PARTRIDGE PIE. 
 
 Line a deep baking-dish with veal cutlets, and over them i.hcP 
 
 thin .hces of ham and a seasoning of pepper and sal .rk 
 
 drnw, wipe and .juarter four partridges r„b e;^ mrt\ if . ', 
 
 seasoning ol pepper, salt, minolnl parsley and b i e r n^in n 
 
 ^A'Z:^l,^r\'r''^l''''^ -up^ek,^i:ue^th: 
 eu^Ls 01 tiu iisJi with a light pull-paste, cover with flip s.m.. 
 
 brush over with the yolk of an egg, and bike one hour If J,'. 
 
 paste IS in danger of becoming too fcown, cover with aZlk p!iil!i' 
 
 ROAST QUAIL OR PRAIRIE CHICKEN 
 
 bn^If'nf'Tf i"-''f"'^ V^'' ^V'y ; tie a piece of salt pork over the 
 bieast of each Ian , and put into a steamer over boili,,.. water, .,v 
 enng closely, and steam twenty minutes ; take o t%.nove tl." 
 pork^and put into the oven, basting them often wifh but;"-, a^^ 
 
 WILD DUCK. 
 
 serve with currant or cranberry jeliy feU'iets, and 
 
 VENISON STEWED. 
 
 Cut into small steaks ; make a divssing as for duck with 1 ... i 
 
 crumbs, onion, butter. lu.pp.r and .ah, (],' ,vMor "S^P^n I ^'? r 
 
 mttei, li preterred). and spread upon each st;;k ftl ^n oilVmi til^ 
 
 ihen put into boding water and stew ; thicken the grrv;t;h ou ' 
 
4S 
 
 THE SEASIDE COOK BOOK. 
 
 BROILED A^ENISON STEAK. 
 Broil (juickly over a clear lire, and when sufHciently done pour 
 over two tablespoonfuls of currant jelly molted with a piece of but- 
 ter. Pepper and salt to season. Eat while hot, on hot plates. 
 
 TO COOK VENISON. 
 Broil as you would a Ijeefsleak, rare. Have ready a gravy of 
 butter, ]iep])er and salt, and a very little water. Heat the gravy 
 without boiling it. Score tlK; steak all over, put it in the gravy 
 and cover tight ; keej) hot enough to steam the meat, and send in 
 a covered dish to table. 
 
 riGEON COaiPOTE. 
 
 Truss six pigeons as Jbr boiling. Grate the crumbs of a small 
 loaf of l)read, scrape one ]iound of fat liacon, chop thyme, parsley, 
 .an onion and lemon peel tine, and season with salt and pej>per, mix 
 it up with two eggs, put this force-meat into the craws of the 
 jiigeons, lard the breasts and fry brown ; place them in a stewpar. 
 with some beef stock, and stew them three-ijuarters of an hour, 
 thicken with a piece of liutter rolled in Hour. Serve with force- 
 meat balls around the disli and strain the gravy on to the pigeons. 
 
 TO ROAST AVILD FOWL. 
 
 The llavor is best preserved without stuhing. I'ut pep))er, salt 
 and a piece of butter into each. Wild fowl reiiuire much less dress- 
 ing than tame. They should be served of a line color and a rich 
 brown gravy. To take olf the hshy ta^jte which wild fowl some- 
 times have, put an onion, salt and hot water into the dri])ping-iian, 
 and baste them for the tirst ten minutes with this, then take away 
 the pan and baste constantly with butter. 
 
 TO POAST PAKTBIDGLS, PHEASANTS OR QUAILS. 
 Pluck, singe, <lraw and truss them, season with salt and i)epi»er, 
 roast for about half an hour in a brisk oven, basting often with 
 butter. When done place on a dish together with bread crumbs 
 fried brown and arranged in small heaps. Gravy should be served 
 in a tureen apart. 
 
 TO BROIL ()CAIL OR AVOODCOCK. 
 After dressing split down the ])ack, sjtriukle with salt and i>ep. 
 ])er, and lay them on a gridiron, the inside down. Broil slowly at 
 first. Serve with cream gravy. 
 
 TO ROAST WILD DUCK OR TEAL. 
 After dressing, soak them over night in salt and water, to draw 
 out the lishy taste. Then in the morning [ait them into fresh 
 water, changing several times before roSstiug. Stuff or not, aa 
 desired. Serve with current jelly. 
 
 
oaue: 
 
 /,o 
 
 intly done pour 
 li a piece of but- 
 11 hot plates. 
 
 ^ady a j^^ravy of 
 
 ]Ieat the ;^'iavy 
 
 it in the ^'ravy 
 
 L'at, and send in 
 
 inibs of a small 
 thyme, parsley, 
 and pepper, mix 
 le craws of the 
 !m in a stewpar'. 
 er.s of an hour, 
 3rve with force- 
 to the pigeons. 
 
 I'ut pepper, salt 
 nmch less dress- 
 olor and a rich 
 rt-ihl fowl some, 
 le dri})ping-i)an, 
 then take away 
 
 K (,»UA1LS. 
 
 salt and pepper, 
 sting often with 
 :h liread crumbs 
 ihould be served 
 
 h salt and pep- 
 Broil slowlv at 
 
 lL. 
 
 water, to draw 
 ;hem into fresh 
 itulf or not, as 
 
 , PIGEON PIE 
 
 'r c^^^f" ^'-"' «r"t down tlje back, and theu proceed as 
 
 ,,., , I^OAST PIGEU1^3. 
 
 ful cooking. In ith • nhn f l ' '^ '"/""'" ^^'^'^J' "'imite. ' care- 
 grown. ° ^'''' "^'^""^'^ ^^'^y '"-e best, and should be full 
 
 Tbnv 11,, '^'^ KOAST PIGEONS. 
 
 "taking clean, wipe dry and nut n to ^^"^'^ ^^'^^y , and after 
 
 butter dij.ped in' caSm '^-ns tL •' ''"''^ " ^"'•''" l'^*^*^''^ "f 
 
 mst in a , uick oven k-P /n-n., ^^^ ^'''""' «^'^'' ^be back an.l 
 
 «erve with^^row^iaVy ^ Ih Z''"'''/;'"'^ '^'"'''^ ^^'^th butter 
 «ravy. j>isu them with young water-cresses. 
 
 . i'KIED RABBIT. 
 
 cut it into joints^l'r i^^S" . ,.!""!" ^"^ 'l^^' ^^-^ -l-». -Id, 
 
 l)read- 
 
 cutitintojoints di in o 'f """"^es ; drain, and whe 
 '^••"'»bs, seasoned ih U ^'iT' '"-' "'^"'' ^hen into fine „..„,,. 
 
 tbem ill butteJo^^t^ ,, ^/ff'fir^ ''"'"" ^" '^''^ ^^'^^ '^T 
 
 gmvy with an ounce of ,,,-, '" f?" "''°"^"-'*' ^bickeu tl... 
 
 •it a minutes boil, 't ./^/-^ ^'"'''II t<^fPoonfuI of flour, gi,,. 
 
 -bbit, pour the 4uo;'uLler it Stj:::;^^^ ^'•^^-' '--^^ ^''■' 
 
 ^, . , , STEWED KABBIT. 
 
 l-md7i:!i;te;^;;,^:-^;;^;-^yf Pi-o, p„t .no.n,urth of a 
 in it until uicelv WiKH l^^^^^^^ mbbit about 
 
 boiling water to the bu ter one t.bTn , ^^'^T'^'l' f"^ °"^ P'"t of 
 paste in cold water o le [;! l *^^'7'^P0"nf"l of flour stirred to a 
 
 onion if liked, i;tb.'Uf"^'rdd; ."' "'> ""' '' ^•^^^" ^^t'd 
 rabbit is tender. Serve hot. ' "'"''*' '^''"' '^«'^'^>' ti" tb.- 
 
 I C] • ■, ^'^'^^'^ KABI5IT. 
 
 rot^licJcf; spl .lkw|;^;V!;^r;"-^^ v^thasman onion and car- 
 into a q.uck^v.n\v ;':.;. ^' '''"i' ".'"^ •'^^"''^^^^ ^'t^^ buttrr ; put 
 pan, and baste fr ment ^ ;d,["S' '' ''".V'' '^^^' '-ttoni of Ihe 
 strain the gr.vv oA'r t]r\'tbb ?.? ''"*'' ^'^T"^'^^ ' ''^''^ '■^on., 
 ,. 2. I)ress%icdy and 1 ; V ' • ''"' "^'^'^ "'•^'^''•^^^^^ 
 
 water .„ „ ,,A oven , ^s^.'^llll-r^^^irilS^C J'l'(,; ""'' 
 
 II 
 
■n^/Mtrnmrnfi 
 
 B:> 
 
 THE SEASIDE COOK BOOK. 
 
 Line a deep dish with 
 tile rabbit, scisoii well, 
 upper crust and bake. 
 
 KAHBIT riE. 
 
 lyiir 'a.st" or rich biscuit orust ; stew 
 
 n 
 and 
 
 pour into tho dish ; cover with an 
 
 SNirE. 
 
 Chjan uieiily and singe ; put a piece of butter into each one, and 
 tie a small piece of bacon over the breast, and bake, basting fre- 
 iiucatly ; serve with water-cress. 
 
 POULTRY. 
 
 HOW To CHOOSE POlLTrvV. 
 
 \'oung, pluni]!, and well fed, but not too fat poultry are the 
 best. Tlie skin .should be fine grained, clear, and white ; the 
 bn.'ast full, lleslied, and l)road ; the legs smooth. The birds nuist 
 !)(• hea\7' in proportion to their size. As regards ducks and geese,r 
 their breasts must also be plump ; the feet tle.vible and yellow. 
 For boiling, whitedegged jioultry must be chosen, because when 
 dressed their a]i])erance is by far the more delicate. But darker- 
 legged ones are Juicy and of a better llavor when roasted. The 
 greatest jirecaution ought to be taken to prevent porltry from 
 getting at all tainted before it is cooked. It should be killed and 
 dressed fmm eiglit to ten hours before cooking. Pigeons are far 
 better for Vicing cooked the iluy they are kiUed, as th(!y lose tludr 
 davor by hanging. Care must be taken to cook poultry thoroughly, 
 fornothing is more revolting to tlie palate than underdone poultry _ 
 
 M'LAIN STUFFING. 
 
 'J'ake stale bread, cut off all the crust, rul) very fine and pouv 
 over it as much melted butter as will make it crumble in Jyour 
 hands ; salt and pepper to taste. 
 
 POTATO STUFFING. 
 
 Take two-thirds bread and one-third boiled 
 
 potatoes 
 a little 
 
 grated, 
 itround 
 
 butter size of an egg, pepper, salt, one egg, and 
 sage : mix thoroughly. 
 
 APPLE STUFFING. 
 Take half a i)Ound of the pr.lp of tart apples which have been 
 linked or scalded ; add two ounces of bread-crumbs, some powdered 
 .sage, a liiiely shred onion ; season well with cayenne pepper. F'or 
 roast goose, duck, etc. 
 
 CHESTNUT STUFFING. 
 
 Roil the chestnuts and shell them, then blanch them aad boil 
 until soft ; mash them line and mix: with a little sweet cream, some 
 bread-crumbs, pepiier and salt. For turkey. 
 
lit- orust ; stew 
 covtT with an 
 
 t each one, and 
 :e, basting fre- 
 
 oultry are the 
 1(1 white ; the 
 rhe birds must 
 cks and geese,r 
 le and yellow. 
 Iiecause when 
 Hut darker- 
 roasted. The 
 t poultry front 
 be killed and 
 Pigeons are far 
 they hise their 
 try thoroughly,. 
 Brdone poultry _ 
 
 fine and poui' 
 amble in Jyour 
 
 lotatoes grat-^d, 
 I little ground 
 
 lich have been 
 some powdered 
 e pepper. For 
 
 thom a'ld. boil 
 et cream, some 
 
 POULTRY. .-J 
 
 ROAST TTJIIKEV. 
 A turkey weighing not more than eight or nim- pounds (youn.^) 
 
 IS 1,. best, ^\asb and clean thoroughlv, uipin- dry as n oi, r. 
 w.ll spoil the stulhng. Take one sundlYoaf 'of br d' gm « n ' 
 n.b mto ,t a pin.fc of butter the six. of a,i r.^., one sumH tns, on n 
 pepper and ,>ne..f suit; snj^c, if Jik.d. jTul. all Cthe ' an 
 
 .1 only tlHOuvast of tin. turkey, .sewing u,. .so that tin .'.th u! 
 ran not cook out Always p,.t th. gibl.ts ,n.d..r the .Jde of to 
 fowl, .so they will not dry up. Kuh salt and p,.ppn on th on ' i ic 
 put,ntodr,ppn,..,,a,. with one tcncupful of waer, ba nHt / 
 turmng it till brown all over P.ake about tine, ho'u, * Hnv 1 t 
 in the chopp,ng-bowl a httle stuffing, take out tin- .dbhts '.nd 
 chop hue. After taking out the turk.^v, put in a large'' a W, 
 of flour ; stir until Inown. I'ut the gible s into a .'raw-boat 
 poui over them the gravy. -i ^lavwmat, .ma 
 
 iiOlLED T171IKEV. 
 Soak it in salt and water for an hour and 
 
 half, to make it 
 
 white. Make the .tufling of bread n;; J. a^l ;., ^ ^TZ 
 quantity of sii.t, a little parsh-y and a littl. len,on V oP, 
 hne Scald the parsley ,in onb-r to have it green. Put al th- 
 in the breast. Tie lightly in cloth, and bCil. A yo n" tu k. v 
 will boi in two h.nirs ; an oLler one will of course reuu r"a on ^ r 
 time, (.arnish with j.arsley and lemon cut in slices. " 
 
 BOILED TCKKEV. 
 Stun- the turkey as for roasting. A vry nice dressiiK^ is mule 
 by chopping halt a pint of oy.sters and mixing them u^th I 
 crumhs bitter, j-epper, sdt, thyme, and wet ,Wth milk owe 
 >as e about the turkey a thin cloth, the insi.le of wliicii 1 as ' n' 
 dredged with flour, and put it to boil in cold wat.. wit la f 
 .s,.oonful of salt m it. Let a large turkey simmer for he ho,' 
 Slum while boiling. Serve wnh oyster .sauce, made by a.H n ' u. 
 a cupful of the Inpior in which the turkey was boilnl fl l.-.o 
 Uuantity of milk and eight oysters clu.; J "fij seasin v 
 minced juirsley, stir m a spoonful of rice ii wheat f our u?f >' 
 cdd milk ; a tahlespoonfu/ of butter. U^^^^^J'Z "^Z:^. 
 
 TUllKEV DEESSEI) WITH oVSTElbS 
 
 For a ten-pound turkey take two i^ints of brea.l crumbs Icil' , 
 teacui)ful of butter (ait in bits (not m^Au.W T ,^^^^^> '''V' •\ 
 powdered thyme or summer ivo 'J iTmtr ' u t^'^'^l'""."*^" <'t 
 
 ..ghl>^ i^b the turkey weH t^^\^x:^^^i.::!ii:^;^:; 
 
 and use t(. l^iste-the tuilcey. ' c:tii., g b^Lr hJ^ k."' W 
 
 ^i^^^mZJro^r'^- '' *-'«^"-«i^-iii-iuiiVth?::;fhou;1 
 
^''- THE SEASIDE COOK BOOK. 
 
 tii;ki-:v scallot. 
 
 ^ Pick the meat from the bones of cold turkey ami chop it hue. 
 J'ut a layer of l)read cniiiib.s on tlie bottom of u Imtteicd dish, 
 moisten them with a little milk, then put in a layer of turkey with 
 some of the filling, and cut small jaeees of butter over tlie top • 
 sprinkle with jiepperand salt ; then anotlier layer of bread crumbs' 
 ami s.) on until the .lis], is nearly full ; .dd a little hot water to 
 the ^Mavy h'lt Irom the turkey, and pour over it. Then take two 
 e,i,'^'s, two taljles])0iinluls of milk, one of njclted butter, a little salt 
 and cracker crumbs as nuudi as will make it thick enou^di to spread 
 un with a knite, put bits of butter over it, and cover with a plate. 
 Jiake threcMpuuters of an hour. About ten minutes before serving 
 remove the plate and let it brown. 
 
 ("I i;i;iKD CHICK EX. 
 Fry out in the pot you make the curry three lai'ge rashers of 
 pickled pork and three onions sliced ; frv until the onions are 
 brown ; cut the chudcen into small j.ieces, and sli(>e three potatoes , 
 thin ; add them to the ])ork ami onions, cover well with water 
 cook until the chicken is ilone and tlu; potatoes have thickened the 
 water ; salt to taste. Put two tablcspoonfuls of curry powder in a 
 tumbler and mix with water. Slice two or three moie potatoes 
 very thin ; add the potatoes and mixed powder to the stew and boil 
 until the potatoes are cooked, but not luoken. Seive with rice 
 The above is for one extra large chicken or :wo small ones. Greeil 
 peas and corn are a valuable addition. 
 
 stewp:d cjiioken wrrii oysters. 
 
 Season and stew a chicken in a quart of water until very tender; 
 take' it out on a hot dish and keep it warm ; then put into the 
 liquor a lump of Imtter the .size of an egg ; mix a little flour and 
 water smooth and make thick gravy, season well with pe[iper and 
 salt and let it come to a boil. Have ready a ([uart of oysters 
 picked over and put tliem in without any linior ; stir them round 
 and a.s soon as they are cooked pour all (" he chicken. ' 
 
 chicivEN pie. 
 
 Stew chicken till tender, .season with one-(juarter of a pound of 
 butter, salt and pepper ; line the sides of a pie-di.sh with a i ich 
 crust, poiir in the stewed chicken, and cover loo.sely with a crust, 
 first cutting a hole in the centre. Have ready a can of oyster.s^ 
 heat the liijuor, thicken with a little Hour and water, and season 
 with salt, pepper and butter the size of an egg ; when it comes to n 
 boil, pour It over the oysters, and about twenty minutes before the 
 pie is done, lift the top crust and put them in. 
 
 FRIED CHICKEN. 
 Joint young, tender chickens ; if old, put in a pfew-iian with a 
 little water and simmer gently till tender; season with .salt and 
 
and chop it fii)e. 
 a liuttcicd (li.sli, 
 or of turkey with 
 er over the top ; 
 of liread ciuinhs, 
 ttli! hot water to 
 Then take two 
 tter, u littU; salt, 
 i-'iiou,;,'h to spread 
 rer witli a plate, 
 es betore serving 
 
 lai'g(; rashers of 
 tlie onions are 
 •e three potatoes 
 A-ell witli water, 
 VQ thickened the 
 ury }iowder in a 
 e more potatoes 
 he stew and boil 
 Seive with rice, 
 ill ones. Green 
 
 RS. 
 
 til very tender; 
 en put into the 
 little flour arid 
 •ith pepper and 
 [uart of oysters 
 tir them round, 
 uken. 
 
 of a pound of 
 lish with a lieh 
 y with a crust, 
 can of oysters, 
 ter, and season 
 ^n it comes to n 
 lutes before the 
 
 tpw-pan with a 
 
 witii salt and 
 
 poiTr/rnv. 
 
 . A' vv s^r n a V;;. ;"'" "''r '\ %i»"'-P--^" ^vith the brown', 
 
 H..h/;.v;et::;:;^:^!;- f^- ;. r^\,;j .tk:;^^ -''' - - ^--^^ ^^ 
 
 nuWn/m 'Linear "^t!^. ^'" T' 'T'' '^^ ^'" ' '--' t'- •- 
 
 Sd?he:;T:!^,;?:ri!;;:4"^4'-'F^^^ 
 
 cold. ^ .".M.ihMl. I,,s. under a M..,.;l,t in a pan until 
 
 .IKI-LIKl) ClIlrKKx oi; v 1 ' \ f 
 
 in a cool place over ni^i,dit to Jelly. '^^' ^'^ 
 
 <-'fIK'KEX PoT-PIK 
 
 <.ut will, „ u,,.m.,.„uo 'Km,' ;„ i/: r'vi.'i'T- f ;™''.'|""k;'; 
 
 i5i;nirj:i) cfiickkx. 
 
 Only yoiiii-, t.-iid.r darkens aro nice broiled \f>..,. i .• 
 
 and ;:^: ::r^.^l;;T;vi;?^;'^-^™ri •""•'^' ^^ '''''•'•'' --'- ^^^i' -•' 
 
 of rbl :.;' '• • n "ri '" -^^'T" ?" " ^'"^ «"'"'''^" -^•"'- '^ »'«J 
 th r. Ht 1 " '^ ^"'."'"" *" J""*'^'*'"* Inirning. B.uil with 
 
 ClflCKKX (H.H.CETTtx 
 
r4 
 
 THE SEASIDE (UOK BOOK. 
 
 fills of flour, made thin in a little (old milk ; after the Hour is well 
 tooired with the milk, i>ut in ii pieoc of butter the size of an ef,'^, 
 and salt and fiiyciiiR' pepper ; stir all well into the chicken; roll 
 up with your hand, and dip fust into an e^'g beaten up, then into 
 crackers rolled fine, and fry in hot tallow (fresh tallow, half and 
 half lard, i-s very nice.) 
 
 BAKED CHICKEK. 
 Sjdit open in tlie back, season with salt and })epper and plenty 
 ol butter. Tour a little water into the pan, and, while baking, 
 baste often, turning the .hickpii so ns to nicely brown all over'. 
 When done, take up the (diicken ; thirkcn the gravy with a little 
 Hour, and serve in a gravy bont. Chickens are nice stulfcd and 
 baked in the same manner as tuiki-y. 
 
 A NICK WAY TO COOK CIIICKEX. 
 Cut the chicken up, jmt into a jian, and ( over with water. Let 
 it stew as usiuil. When d'.nc, niidce a thickening of crcaiTi aiid 
 flour. Add butter, pepper and salt. Have ready a nice shortcake, 
 baked an<l cut in sipiares, rolled thin as for crust. Lay the cakes 
 on the dish, and pour the c hicken and gravy over them while hot. 
 
 CHICKEN PUDDING. 
 
 ("ut up the chirkcns and .stew until tender. Then take them 
 from the gravy, and si)read on a Hat dish to cool, haviii-^ first well 
 seasoned them with butter, ] epjicr and salt. ]\Iake a butter of one 
 quart of milk, three cups of flour, three tablesjioonfuls of jnelted 
 butter, one half teaspoon of soda, one teas])Oon of cream tartar, a 
 little salt. r>utter a pudding dish and put a layer of chicken 'at 
 the bottom, and then a cupful of the batter over it. Proceed till 
 the dish is full. The batter must form the crust. Ijake an hour 
 and serve the thickened gravy in a gravy boat. ' 
 
 SCALLOPED CHICKEN. 
 Mince cold chicken and a little lean ham (piitc fine, season with 
 pepj.er and a little salt; stir all together, add some sweet cream, 
 enough to make it (piite moist, cover with crumbs, put it into 
 scalloi. ^J"ll« 01' a Hat dish, put a little butter on top, and brown 
 before the fire or front of a range. 
 
 BOILED CHICKEN. 
 
 The same as boiled turkey. Thev can be stuffed or not as de- 
 sired. 
 
 CltOQl'ETTES. 
 Chop fine any cold jdeces of cooked meat or chicken, or whatever 
 you may wi.sh to use, first removing all fat, bone, etc. ; add half the 
 quaiitily of bread crumbs, one egg, pe].per and salt ; make into balls 
 and cook in a buttered spider; serve hot. 
 
le Hour is well 
 
 ize of an e^g, 
 
 (hickcii ; roll 
 
 lip, then into 
 
 How, half and 
 
 er and i»lcnty 
 vvhilo liaking, 
 own all over. 
 ' with a little 
 :e .stulftMl and 
 
 r. 
 
 h water. Let 
 of cicarn and 
 ice shortcake, 
 Lay the cakea 
 nn while hot. 
 
 pii take thorn 
 'in^' Jirst well 
 1 hatter of one 
 uls of melted 
 •oani tartar, a 
 of chicken at 
 Proceed till 
 iake an hour, 
 
 i, season with 
 sweet cream, 
 , put it into 
 ), and brown 
 
 )r not as de- 
 
 3, or whatever 
 ; add half the 
 lake into balls 
 
 POULTRY. ;; 
 
 FraCASSEED CHICKEN, 
 the yolk, of „x esg,, and stir i„ carefully ; ™oi7ve mi'.uje!: "" 
 
 ron.ravfiioQi-ETTK. 
 
 a se on f e Ion n Y'v"'"'?' 'l^'' '""^ '""" ^" I'-'^-ad-crun^bs 
 
 o^.... Si,arlli;i" ^r^»SJ:s-„rtfi.^^ 
 
 MINCED FOWLS 
 
 fowir'Se^n f" ^'T' f ^ "^^ ^^''^' "f '^^^''' ^^«1^1 roast or boiled 
 Sy fo, " BTthe 1^'"' •'^"^'^";I^ '^'^"^^"^^ f'-^"^ ^he air uutH 
 pint^f ;^;unml L^^iuet f^'^'st^ ;;; three-lourths of a 
 
 KOAST DUCK. 
 
 thr^ee'Cv^4.onn^'' ^"'' t'^^\?>'' ^'^^l"'^' to the dressing two or 
 three hnely chopped onions. Serve with applesauce or cranberries. 
 
 ROAST GOOSE. 
 
 BOXED TURKEY. 
 
 which m St l^Veif I T''^"^ ^"*^ T'""'" «^''-'r it the li.mor, 
 
 wnicii must he kept warm, and press with a heavy weight. 
 
/'///•; SRASIDE rifOK lUnjK. 
 
 (UlcKKXS Fill KD WITH KICK. 
 Take two or tlirci- rhickciis, cut Ihcni up, iind half fry thfin ; 
 then lioil half a jiiiit of licc in a ijnart of water, Iciivinf,' thof,'rain.s 
 distinct, but not too dry ; one; lar^'o tnMpspoonful of butter stined 
 in tlie rice whiht hot ; let five v^^h be well beaten into the rice, 
 with a little .salt, liepper, and nutniej,', if the last is liked ; put the 
 chickens into a de('i» dish, and cover with the rice; brown in an 
 oven not loo hot. 
 
 CHICK KX SANT^vncllES. 
 Stew a chicken until very tender ; se;ison with a little salt ; take 
 out the bones and jnck the nu-at iirnily into a dc^ep dish, mixing 
 the white and dark nicely tof^'ether ; jtour the l)roth in which the 
 ehick(4 is stewed over it— tiiere should be Just enough to cover the 
 meat ; wUen it is cold, cut in smooth slices and place between slices 
 of good bread or l)iscuit. 
 
 (illJLKT TIE. 
 
 Take th(! gizzaids, heads, legs, livers, eui! of wings, and necks, 
 and stew in nullicient water-, season with pepper, salt, and a little 
 butter ; line the sides of a deep dish with a rich crust ; pour iu the 
 giblets, cover with an upjier crust, and l)ake. 
 
 riCKEED CHICKEN. 
 P)oil until the meat falls from the bones ; pick the meat and put 
 into ajar, and pour ov(!r it a li(|Uor made with vinegar, to which 
 has lieen added one-half the quantity of the water iu which the 
 chickens were cooked; season to taste. 
 
 SMOTHERED CHICKEN 
 
 Dre.ss your chicken.'i ; wash and let them stand in water half an 
 hour t(i make them white ; [lut into a baking-pan (lirst cutting 
 them open at the back) ; sprinkle salt r'nd pepper over them, and 
 put a lump of liuttcr here and there ; then cover tightly with 
 another pan the same size and bake one hour ; baste often with 
 butter. A delicious dish. It is a Southern method. 
 
 SPUING CHICKEN. 
 Cut into ]iieces, season, roll in flour, and fry in hot lard, covering 
 closely ; when doiu', remove from the pan, jiour out nearly all the 
 fat, and add a cup of cream ; thicken with a little Hour ; season 
 with i>epi)er and salt, and when done, pour over the chicken. 
 
 STEWED riCEONS. 
 
 Dress, tie down the wings and legs, and a small piece of bacon 
 on to the breast of each bird ; place in the bottom of a kettle a slice 
 or two of bacon, and lay the pigeons carefully on them ; cover with 
 stock ; cover the kettle very closely, ainl >imhiei' slowly until ten- 
 der : serve on toast. 
 
POULTIfY -SALADS. 
 
 67 
 
 fry tlit'in ; 
 [,'lh('f,'rains 
 ittcr stii'it'il 
 o the riot', 
 'd ; put the 
 own ill all 
 
 ' salt ; tako 
 isli, mixing 
 wli it'll the 
 to cover the 
 ween slices 
 
 and nocks, 
 iid a little 
 pour in the 
 
 at and put 
 , to which 
 which the 
 
 ter half an 
 rst cutting 
 them, and 
 L,dit]y with 
 often with 
 
 d, covering 
 ,rly all the 
 ur ; s 
 :ken. 
 
 'G of bacon 
 
 ;ttle a slice 
 
 cover with 
 
 until ten- 
 
 J[(i(.i:i) I'KiK.oN. 
 Truss and season the pigeons with pt').|.cr and salt ; stutV them 
 with u mixture of their own livers, slued with Ix't't suet, bread 
 crumbs, parsley, inaijonim and two eggs ; sew them \\\^ ancl jiut 
 into the.iar with half a ih.uihI of butter ; sto)i up the jug, so that 
 no steam can get out, then set them in a pot oi' w.itei'^to stew; 
 they will taki' two hours, and must })()il all the time ; when stewed 
 enough, take them out ot the gravy, skim otr tiie fat, jiut in a 
 spoonful of cream, a little lemon peel, an anchovv shred, a U'W 
 mushrooms, and thicken it with butter ami Hour ; ilish up the 
 pigeons, j'our the sauce over them and garnish with sliced lemon. 
 
 STEWFd) Oir.LETS. 
 
 Put tlic giblets in u pan witli butter, and fry a liglit brown; add 
 parsley, an onion, a little thyme, and Ihiekcli with a little Hour, 
 and cover with stock ; boil nearly two liours, and then take up the 
 giblets ; let the gravy boil a little longer and then strain over the 
 meat. 
 
 SALADS. 
 
 MAYOXXAISE SALAD UlfESSINO. 
 The yolk of one egg, raw ; stir into this all the olive oil it will 
 hold, in as fine a stream as possible. Season with cayenne pep].er, 
 salt and mustard. 
 
 SIMPLE DPESSIN': FOl! SALADS. 
 Mix three tablespoonfuls of olive oil and one tablespr.onful of 
 scraped onion with one saltspooiiful of salt and one saltspoonful of 
 pepper (mixed), and then add one tal)lespoonful of vinegar. When 
 thoroughly mixed, pour over the .salad. 
 
 CHIClvEX SALAD DRESSIN*;. 
 Take two hard-boiled eggs, lay them into water till (|uite cold, 
 put the yolks into a small bowl and masli them very fine, adding 
 the yolks (.f two raw eggs, one teaspoonful of salt, ojie large table- 
 spoonful ot dry mustard, a very little cavenne pe])per ; stir this 
 well, always one way ; when well mixed, add a very little sweet 
 oil, stirring all the time. After this is mixed, put in more, a very 
 little at a time, until you have used a third of a 1)ottle, '.lien add a 
 large spoonful of vinegar or lemon Juice, then more oil as before, 
 using in all two-tliirdsof abottle, then another sj)Oonfiil of viivegar; 
 when well mixed it must be very light, and a nice coh)i. Set on 
 the ice for two or three hours ; liot more than twenty minutes 
 before using the salad, mix it aiul prepare for the table l v putting 
 witli the meat aliout half the dressing, siir it up well, and then 
 pour on to the meat one wine glass of best vinegar ; stir this up 
 
,''■9 
 
 77//; SEAS/DE COOK BOOK. 
 
 ^\<a], It will turn the .•hirk.-n very white • if it r »• ,• , 
 
 more suit, uJ.I it now l'Ia..e thr.^^,; I • . '^'"I""'«« a littio 
 dinh, larg(, .Mou«h to' l.v th . V ' '" ^''" '^•'"^'"^ «>" « "'^t 
 th.. lettuce as arfa yo ^.a„ a ."l L ''"'"'-' "/'r,'"'^ ^^'" ""-^ ^il>e 
 a sroon put th. Lt }, k:^:^n^t:ir^r^^ th.-n wilh 
 
 , ,^ ClflCKEN SALAD. 
 
 or \J::^^^ ; h!;::l.^::!;;.a;.fi'?;;,^- ^-^^ ^^-^^ oreo,..y 
 
 meat IV..,.! the l.o„ -s ir.to very sn,a . 4" •"'" ^''^ *^^' '^"^^•'^' 
 
 into a ,,or...luin k.-ttle the gruvv from hh, hi , "fu' ■ ' "^ 
 viuegar, le-iiulf pint of\s;vT.t oU nr inH .^^^ """"''* '"'^ "^ 
 
 spoonful of Cnlnmn's ,„n.far. '^^''''' ""*' ''i'"^"" '"''i^- 
 
 .stirred in iu.st bcfon- t'.l-,.., , r ^"' /oiks oMMght eggs b.at.n ami 
 drossing wE co • mv toloH; ' '^r'' ''U''''^' ''''''^''^ '"t« th. 
 with cdery tops ' ^ ^"^^''' ''^^^ " ''^'''' ^^^'^ -»d «Hrni.sh 
 
 too tine:':a.it;v!::"u.et:;a,:;:;^' '?'7' ^^•''*'» -^-^ ••^-i-. ^^^tnot 
 
 boil,.,i (..J si ,1 nl' i ^^•"'^ ''^7y "'"^ ''»*-. '^"d three hard 
 
 large tabiespoouf^, of nS W '.eaten with . 
 
 spooniuls o/snga. and tSs^o l.tS '^f' il^, ll^. t ^ i' f^ t'^»"- 
 FPJ'er ; put tli,,. vinegar into' a tin pail Tn Uet in a if) 7k"? 
 
 just before serving' ° '* thickens. Pour over the salad 
 
 L013STEK SALAD. 
 
 -S. To a three-pound lob.stor take the v-^lL- r>f ^.... 
 li^'Mly, the.i tike the yolks otl.ee haM b ^ l'"'''^^/ ^r^^'^''^ 
 
 light add a tablespoonful of stroni. vine-Mr Cut the InlV^r '•'";' 
 
 4. Piek tlie >i>.,n<- fj.-^.„ fU. -1-11 ■> 
 
 ! k 
 
SALADS. 
 
 .,:> 
 
 r*'H a littlo 
 
 H ol' a fliit 
 
 incut, wipo 
 
 tli<-u with 
 
 ts of celery 
 i'iit, cut the 
 lot to mix 
 lien. Put 
 ;ilt' pint of 
 iirgf tiiltlc- 
 if <'ayenij»' 
 •fatfii mill 
 il into th(! 
 1 giirnis}! 
 
 ), but not 
 
 liree Ji.inl 
 i^K"'", lialf 
 ?n witli . 
 vo tablf- 
 cayenne 
 e of boil- 
 t;lily and 
 the salad 
 
 y adding 
 
 V. 
 
 the flesh 
 i', season 
 ead over 
 
 leat very 
 Id), and 
 ', a few 
 stirring 
 he best 
 \-(' until 
 er into 
 it the 
 rhite of 
 
 2 as for 
 
 LKTTl'CK HALAD. 
 
 1. Two heads of lettuce, two hard-lioiled ef,'gs, two teaspoonfuls 
 of butter, one-half teasiKjonful of salt, one teaspoonfiil white su^ar, 
 one-half teasnoonful of made nuistard, one teaspoonfid pepper, four 
 tahlespoonfuls of vinegar ; ruh the yoUs of the eg^'n to a powder, 
 add sugar, butter, ]iepper, salt and' mustiud, let it stand live min- 
 utes, tben beat in the vinegir. ( ut the h.-ttuee with a knife and 
 fork, put into a bowl, and mix in this dressing by tossing with a 
 fork. 
 
 2. Serve with simple dressing, and garnish with hard-boiled eggs. 
 LettU(^e, eold boiled potatoes, and eoM boiled beets ; potatoes in 
 
 the centre, beets next, and lettuce around the edge of the dish. 
 Simple dressing, 
 
 POTATO SALAD. 
 1. Potatoes boiled in the "jacket," and pcled while warm, cut 
 evenly into tine slices, and when cold mixed with line olive oil. 
 Alter having drawn with this for a little while, add suit, pepjM-r, 
 cho}>ped onion, and mix all this by shaking it up, as using a spoijn 
 would break llie potatoes, and make /, • '>[ unsi;:htly. Add uoocl 
 
 vinegar. 
 
 htly. Add goocl 
 u.l pot .*oes, over which pour 
 
 t ' • :;icy shapes, one-(|uarter 
 of cold lioiled fish (halibut, 
 
 2. Small onions sliced and cold joi 
 the simple dressing. 
 
 3. Cut a dozen cold boiled potatoe.- 
 of an inch thick ; mix with somi? I'.ak 
 
 cod or salmon), and pour over them a salad dr« ssing, i/cnie with si.x 
 tahlespoonfuls of iielted butter, or salad oil, six tahlespoonfuls of 
 cream or milk, one tablespoonful of salt, half that (juantity of pep. 
 per, and one teaspoonlul of ground mustard. Into this mix one 
 cuptul of vinegar. I5oil w(;ll, then add three raw eggs, beaten to a 
 foam ; remove directly from the tire, and stir for live minutes ; when 
 thoroughly cohl turn over the salad. Garnish with slices of pickled 
 cucumber, cold beet, hard-boiled egg, and fresh parsley. 
 
 4. Steani and slice the potatoes ; add a very little raw onion 
 chopped very fine, and a little parsley, and pour over the whole a 
 nice salad dressing ; serve eithei warm or cold. 
 
 5. One pound mashed potato, one-nuarter pound mashed beet ; 
 mix smooth and add two tahlespoonfuls salad oil, same of vinegar, 
 pepper, salt and parsley ehoi>ped fine. 
 
 CUCUMBEK .SALAD. 
 Peel and slice and put into a dish, with salt over every layer, 
 and leave an hour ; drain dry, and then dress with oil, vinegar and 
 pepper ; add onions if the flavor is liked. 
 
 SWEET BKEAD SALAD. 
 
 Boil the sweet-breads twenty minutes, then drop them into cold 
 milk, split theni and fry brown in butter, break in small pieces 
 
;^P#^^- 
 
 00 
 
 THE SKASJhJ.; ('(H,K nnoK. 
 
 ::;!J^!?;"r.;^:^^''--i'!'the,],vssin;r. 
 
 yolk of two 0..S, U.U t J, "o; Ss'of Vi/:'^' r '^T*"" "'•^'' t'^'^ 
 '^"ix..,l n,n.st„.,l, tl.e l,,,st l.i/rs'n ,''';?;' t^^« teaspoon fnls of 
 
 '■>to tins with a thn.Hd-si; 1 It ;S ' Z- '"'^'n'^."^^"" ""'^ I'«"''''*l 
 dressing fbr salnu.n «alacl is a^!^-; t^Vl^S. '^^' ''"'^- ^^« 
 
 P - SAf,M()X SALAD. 
 
 ^;;ye..n. ,.p,,per. one.]ut]f tSs .^ W Uf '' if"^'' V'^^^'^""^''^ ^^ 
 sugir, two ,.g..s ; wh.n .old i ImO.nlf I' ''"' t^''^'^I'Oonf,.l of 
 poiu- over tlie .salmon. ' "nt^-J^alf teacup of cream and 
 
 ry J . ^'<'J^I> 'SLAW. 
 
 sn,.rone';!:spoo^;7^s.?f i:;;?^:' r' '^?' ^^^ t-blespoonfuls 
 I'Ultorsizeof an ,J- s fir „ ' 1 IT^T" 1/^"-^"^' nuistard, and 
 the- sl.av.d M,^ ' '*'' ""^'^ '^ ^'^'^'- Wl.cn cold, pour over 
 
 KOHL-SLAL\ 
 
 'Utter the .six« of a walnS • one snoo^f 1 !'"''' ^^' "^ ^"'■'^" ^'^''^J ; 
 J'-^t this to the boiling o hit n^r w 1 'l'^'''"' «^ ^'.'"''^ ifliked 
 •''■^^•^ni and pour into tlu vi e4r s irl ^'f ^en egg in a cup of 
 
 boil.s; tlion^nsuxntlypour'^oVe^h bi?"''^'^ ''' '^^^ 
 
 l>n's.sing down with a little wdght or nS^^^^^^ m'"^ ^j^ver %litly, 
 when two day.s old, although it o in . .^f ' ?" ''''" ^« ^"^t^er 
 week if kept in a cool plac? *^''" ''* ""'^^^' «^- '-^fter a 
 
 ,,..,, , ^'OLD SLA^V. 
 
 S^^[;;i;l,n;:iriai^-^i^^^ ^^^^ 
 
 the same .,uantity if vi e"' a t'dVl.^ .'' T^"/' ' °^" ^i^^r.am, 
 tcnispoonful of nuistard, urj a Pinch of ^i?n"*"\ "^■^""''^'•' '^^ ^'Veu 
 these coudimcnt.s, mix . geth ,■ I ? L '*^ ''^^''•>' ^^'^''^ > I'^-'-^t 
 ->'". and pour th'e nuxtu^e over t \^S, \T !?"" .«'"^^- i" an 
 nuxed, and the cabbage ^^^y .l^:tZr^^Z^,^l^ 
 
 ^ . 15EEF SALAD. ' ' 
 
 gar to two of oil ...pper s t 3 n n * "^^ «^^f" * oil-one part Wne- 
 over the meat. ^ ^ ^ ' * ^'''^ ""^'^ard ; beat together and pour 
 
 CABBAGE SALAD. 
 
 '>uo quart of cabbage chopped line ■ make ., i • 
 
 11 cu line , make a dressing with the 
 
SALADS. 
 
 61 
 
 yolks o)' two or tlirec hai'd boiled e^^^'s nil>he.l smootli, Imtter the 
 sue ot au egg rndted ; one tahlespoonful of swgar, hnlf tablespoon- 
 
 Jul of pe,pei.;-teuspoo„fuT of ^.d,'^;;! h:;ir;,;;si;'jr^^ 
 
 heat together, and when cool nux thoroughly with the 
 Lse the whites of the eggs for gaiiiishiu'^ 
 
 abbage. 
 
 i. 
 
 eijual 
 
 some 
 
 celery 
 
 f'Er.ERY SALAD. 
 
 .1,. ^r "f It''"'"' f"^'-;!"-'.'^''' "^ •'" inch long; make a dressing of 
 the yolks of three hard boile.l eggs, one-half cup of vinegar, three 
 tablespoonfuls of salad od, one teaspoonful Fren.h mustard, a little 
 salt, and cayenne pepper ; mix well and i)our over tht^ celery. 
 
 2. One head of cabbage, three bunches of celery, choiiped very 
 hne. laJve one teacupful of vinegar, lump of butter size of an egcr. 
 yolks of two eggs ; one teaspoonful mustard, one of salt, i.incli of 
 cayenne pepper, two teaspoonfuls of sugar. Mix these well •' put 
 the mixture on the stove and heat until it thickens, stirriutr ul'l the 
 time; when cold, add two tablesi)oonfuls of rich sweet c am 
 1 our over the salad ; if not moist enough, add cold vinegar. 
 
 CHICK KN CELERY. 
 
 Chop the remains of chicken or turkey, and mix with an 
 r>roportion of celery ; a little salt an<l vinegar only, altliou di 
 /ikc a dressing as for slaw, but this takes away too much ' 
 .aste. It may be prepared with lettuce instead of celery. 
 CABBAiiE 8ALAD. 
 
 Cut the cabbage very fine and put into the dish in layers with 
 salt and pepper between. Then take two teaspoonfuls of I 'utter 
 two of sugar, two of Hour, two of mustard, one cup of vine-ar •md 
 one egg. Stir all together an<l let it come to a boil on the stove 
 1 our It hot over and ndx well with the cabbage ; cover up. 
 
 FISH SALAD. 
 . Cut cold salmon, or fish of any kiu.l, into slices and i.lace them 
 ma dish with hanl boiled eggs and lettuce, crisped and broken 
 into small pieces, and pour over it a salad dressing made either with 
 or without mustard. 
 
 SALAD DIJESSING. 
 Beat the yolks of eight eggs, and add one cup of sugar, oue 
 tablespoonfu of mustard, salt, and pepper, half cup of ci4m and 
 a very small pmch of cayenne pepper; mix; boil three cuj.s of 
 viuegar to which add a cup of butter, and while boiling pour over 
 the mixture and mix thoroughly; bottle and set in a cool place 
 ana use when needed. '■ 
 
 SALAD DllESSINO FOR LETTUCE. 
 Take the yolks of two hard-boiled eggs ; add one-half teaspoon 
 
 tul mixed mustard and mix to a paste with a silver fork ; 
 
 ili< h add 
 
02 
 
 THE SEASIDE COoK BOOK. 
 
 Put-tf.n. r , «^J^^WN SALAD. ^^'■ 
 
 ;er and salt and a fe^v vv],o e'elovo • V ' '' \ "'""'"^'^ with .en 
 stand tu^nty.four ]ionr.s, and ho^ \T""f '''^^' ^^'^'-'fe'^'' an. let "i 
 
 1 l.,„, , TOMATO SALAD, 
 
 of on. uC^TZlPo/Zl V'"-^" """'"•''■' "■"k. a drcssin. 
 
 f-ait to taste, and onchalf salfqimnn / i^eaten, teaspoon suear 
 
 , SAUCES." 
 
 M V ANCHOVY 
 
 tractt;L["""'"'"»'^' »"'l'"Sa .abl.,,,oo,.,„, „, anchovy c.. 
 
 P'KOWN BUTTPZR SAUCF 
 D«AWN BUTTE), si r '^ " "'°"'"" '''*^- 
 
 1 11 r- <^'APER SAUCE 
 
SAUCES. fj,j 
 
 take from the firo, add the yolk of an egcr beaten and serve Thi, 
 sauee can be greatly varied ; by using chopperuambeA or hin 
 
 .J' 5^';^'';\'''''^^^" I'litter sauce, and tlicn add two or three table 
 
 iCujuic:' '''■''"■' ^•^^^'"^' '-^'"^^'^ ^™"^'- ''--^1 -i^ a mJ£ 
 
 SUBSTITUTE FOR r\PER SAUCE • 
 ha?ff tlV'"* f "'^;/t^'l butter, two tabh.spoonfuls of out parsley 
 
 BOILED £GG SAUCE, 
 eggl^^ihopped.' ^'"'* '^ ^'■'''" butter sauce two or three hard-boiled 
 
 PICKLE SAUCE. 
 
 picltVc" ,!!™Lfi''!„f„;';i",r,,^''" ^"""= «■«« t„bic.,oo„fuh of 
 
 TOALiTO SAUCE. 
 
 utes anTtlZr^'M'"^'*?'^'' "'^^ ^'"'^^^ «'^^«". f«r twenty min- 
 buTt;>i into n^.n ' through a sieve. I'ut an ounce and a haff of 
 
 half of Cr -Vhfn';', ""^' '\'r ''!'"'}' •^'■^^^"'^ '" ^'^ «"«'^« and a 
 nait ot tlour. .Vh^a thoroughly cooked, pour in the tomatoes. 
 
 .AIUSilROOM SAUCE. 
 
 int^o'Su/wX'^"'"^ by cutting off the stalks, and throw them 
 
 ende Ind tr H^^ ''^^' ^''^'^''' ^"'^ ''""er. Boil unt 
 
 CELERY SAUCE. 
 oV" whit k 'vHll'^r/. ''"'' .aj^bickeningof butter kneaded with flour 
 
 I 
 
 1 
 
X 
 
 64 
 
 THE SEASIDE COOK BOOK. 
 
 pepper. This ,v,:ice 
 
 necessary, add a seasoning of salt un.l <.vliit, 
 IS for boiled tuikoy, poultry, etc 
 
 chopped fine; sea.son ; boil ten minutes ; strain and so.'^ " 
 
 C1!P]AM DEESSING. 
 
 f Jb^*' 'i /f'-"/f :'«'*l'Oon/iil of sweet cream and whip to a stiff 
 fioth ; Mdd two tablesj-oonfuls of fine sugar, and nearly a Inlf i 
 of vinegar ; beat and use for cabbage dressing. ^ ' 
 
 HOESE IJADISH. 
 
 tei^'i^ ^if mvlnv r"f ^^ T ''V'" tables].oonAil of melted but- 
 ler 01, I picleir.ul, olive oil, and one of mixed mustard two of 
 
 a m^rS' "" ''""'^"■' "''^ ^' ^l--''t^Pooniul of Wn^gar! ^nd 
 
 :mayonnaise sai'ce. 
 
 Put theyolk of an o_gg i„to a bowl with a saltspoonful of salt 
 and bea uutilhght with a w^ooden spoon; then add ha f i ten- 
 
 ive oil, dro]. by drop, until it is thickening, then a l.'w droi.s of 
 
 MUSTAED I'OR TABLE. 
 
 w.i?uut^'f e w\'^' 'V,'''T'' 1^'"^ '^'^ '' ^^«"' l^^^tter size of a 
 lalf th.^ n nf r 'r '^'l' ^^ "''*' '^"^' tables,,oonful of sugar, one 
 hall teacup of Colman's mustanl mixed with a little cold vinegar. 
 
 OXION 8AirCE. 
 
 ter^amrrt..?/' 'f '"f , ' f f ''^ ^'^ ^^'^' ' ^"^^ '^ «'"»" P^'^'^e of Init- 
 
 vie' l„*U 1^;?""^"^ "^ ^'"^;^ moistened with some of the milk; 
 
 ^^ thick add three onions that have been boiled and chopped 
 
 TO.MATO SArCK. 
 Stew one-lialf dozen tomatoes with a little chopped i.arslev s-dt 
 
 meniibL!l"aleur ' taldespoonful of butter. 
 
 PARSLEY SAUCE. 
 ^\'^sh a buiudi of parsley in cold water, then bnil it about six or 
 
 ^ I * 
 
SA UCES. 
 
 65 
 
 s.,:ice 
 
 seven minutes in salt and water. Drain it ; cut the leaves Iroui 
 the stalks and chop them fine. Have ready some melted butter, 
 and stir in the i-jirsley ; allow two small tnlilespooufuls of leaves tu 
 one-half pint of butter. Serve with Ijojled fowls aud lish. 
 
 MELTED OK DKAWN BUTTEII. 
 _ Cut two large spoonfuls of butter into small pieces, and put it 
 into a saucepan with a lar^^^e s|.o()iifiil of Hour, and ten of new milk. 
 When thorou^ddy mixed, add six lar^'e spoonfuls of water. Shake 
 It over the lire until it begins to simmer, shaking it always the 
 same way ; then let it stand (juietly and boil up. It should be of 
 the consistency of rich cream, and not thicken. 
 
 APPLE SAUCE. 
 Pare, core and slice some ajudes ; stew them with sullicient 
 water to prevent burning; when done, mash them through a 
 colander, sweeten to taste, add a small piece of Ijutter, a little"mit- 
 nieg or lemon. 
 
 CKAXBERRV SAUCE. 
 
 One (piart of cranberries, one ^uart of water and one pound of 
 white sugar ; make a syrup of the water and sugar. Alter wash- 
 ing the berries clean ami picking out all poor ones, drop them into 
 tlie boiling syrup ; let them cook from fifteen to twenty minutes. 
 They are very nice strained. 
 
 EGG SAUCE. 
 
 Three ounces of butter, beaten with one ounce of Hour ; stir into 
 it one pint of boiling water ; salt and pej)per. Cook hfteen min- 
 utes ; pour into sauce-boat, having hard-boiled egg.s, sliced or 
 chopped, in it. 
 
 WHITE SAUCE. 
 Take one cup of butter and iiudt it, and while in the saucepan 
 shake in three tablespoonfuls of flour until well mixeil. Then add 
 one .[uart of milk, stirring all the time till it boils. 
 
 OYSTER SACCK. 
 One pint of oysters cut small, boiled for live nunutes in their 
 own li(]Uor ; a cup of milk, a tablespoonful of liutter rubbed smooth 
 into a tablespoon of flour ; salt and pepper ; let it boil. Serve with 
 turkey. 
 
 MIN'i' SAUCE. 
 
 Wash the mint vry clean ; pick the leaves fronv the stalk, and 
 chop them line ; pour on to them vinegar enough to moisten tlie 
 mint well ; add line sugar to sweeten. 
 
 CPvEaM SAUCE. 
 Mix two tablespoonfuls ot butter with one of Hour ; then add 
 two small cups of cream, and set on the lire ; stir until thick and 
 
66 
 
 THE SEASIDE COOK BOOK. 
 
 GKAW FOR IJOAST BEEF 
 Molt a littl. Hitter in a ^ill of water ; j our it over a roast when 
 
 r.™.ve all f»., ,„.at the «,avy, ujpilinr;, 'l. lurroait*"" "'"''' 
 
 ri(,l|JANTK SAI'CK 
 
 done add a teaspoouful of vine^rar. nuniucs, aad u.„'n 
 
 SAUCE FOR BOILED TUKKEY OK' CHICKFN 
 Make as for caper .sauce, u.sing milk instead of ]>rotii V water 
 i^'^t^dS^aS;"*^ ^"^^"^^--^ or, add lemon .a::^;^:; 
 
 VEGETABLE SAUCE. 
 Equal quantities of ripe tomatoes and youn<' okras • clion f,r. 
 
 of butte, and . nifi "' '"' '''^'''' ^^''^^^ lialf tablcspuonful 
 
 or buttii ana a little cayeniu. pcpp. ,- ..„d s.!t. For cold meat. 
 
 4 
 
 VEGETABLES. 
 
 Have your vegetables fresh as possible. AVash the,n thorou-hlv 
 La/ them in cold wat.^r until ready to use them ^"oioiighly. 
 
 Caulillower should be wrapped in a cloth wl,..„ l,n,-i„j i 
 served with drawn butter. fitato w^ter is t ght t un 
 healthy; thereiore do not boil potatoes in «nnn nf • ""^ !.'^- 
 ves,sei, and add them to it when cooked. ^ ' ^'* '" '''''''^'' 
 
 LIMA BEANS. 
 Shell, wash inid put into boiling water \vith 
 
 •. .1 ] ,- , , . I '" ■■"'iiiij^ iWlll-l Willi 
 
 boiled tender, dram and season them, and ,Mth.- an „-,>] 
 
 01- large lump of butter, and let .simmer for a few moments. 
 
 a little salt ; when 
 "'itli cream 
 
VKf!KTMlI.E.<. 
 
 07 
 
 i 
 
 CAIUJAGE LA CAULIFLOWER. 
 
 Cut the caLbage fine a.s for slaw ; jmt it into a stewpan, cover 
 with water ami keep closely covered ; when tender drain off the 
 water ; put in a small piece of butter with a little salt, one-half a 
 cup of cream, or one cup of milk. Leave on the stove a few minutes 
 before serving. 
 
 CREAM CAIiHA(;E. 
 
 Beat together the yolks of two eg!,'s, oue-half cuii of sugar, one- 
 half cup of vinegar ; butter size of an egg, salt ami a little cay- 
 enne pepiter. Put the mixture into a saucepan and stir until it 
 boils ; then stir in one eu]t of cream. Let it boil. Tour over the 
 cabbage while hot. 
 
 STEWED CELERY. 
 
 Clean the heads thoroughly. Tuke'ulf the coarse, green, outer 
 leaves. Cut in small pieces, and .stew in a little broth. When 
 tender, add some rich cream, a little Hour, and butter, enough to 
 thicken the eream. Season with pep[ier, salt, and a little nutmeg 
 if that is agreeable. 
 
 GREEN CORN ON THE COB. 
 
 Take olf the outside leaves and the silk, letting the innermost 
 leaves remain on until after the corn is builetl, wliieh renders the 
 corn mui'h sweeter. Boil fur half an hour in plenty of water, drain, 
 and after removing the leaves, serve. 
 
 CORN FRITTERS. 
 
 1 . To a t:au of corn add two eggs well beaten, two tablespoon fuls of 
 flour, one toaspoonful of salt, one-half teasroon of pepper ; mix 
 thoroughly ; have the pan hot ; put in two tablesi^oonfuls of lard, 
 and drop in the corn in large spoonfuls. Cook brown. 
 
 2. One pint of corn meal, one-half cup of milk, one tablespoon- 
 iul of salt, one egg, one pint of wheat Hour, one teaspoon ot soda. 
 
 GREEN CURN FLDDING. 
 One quart of milk, five eggs, two tablespoonfuls of melted but- 
 ter, one talilesjioouful of white sugar, one dozen large eais of corn; 
 grate th.- corn from the cob ; beat the whites and yolks of the eggs 
 separately ; i)ut the corn and yolks together, stir hard, and add the 
 melted butter, then the milk gradually, stirring hard all the time; 
 next, the sugar, and then the whites and a little salt. Bake slowly, 
 covering the dish at first. It will bake in abinit an hour. 
 
 FRENCH MUSHROOMS CANNED. 
 Pour oflf the liquid, pour over them a little cream, sea.son and let 
 them simmer for a short time. To be served on broiled beefsteak. 
 
 MUSHROOMS BROILED. 
 Gather them fresh, pare, and cut off the stems, dip them in 
 

 ',.V 
 
 /'///; si: ASIDE COOK ISooK, 
 
 melted butter, scii.son witli salt imd pepper, broil tliem on both 
 sides over a clear tire ; serve on to;ist. 
 
 lUKEb ONloN.S. 
 Wash, but do not peel the onions ; boil one hour in boilinL' 
 water, sli<,'htly salt, ehan^'ing the water twice in tlui time ; when 
 terider, drain on a elotli, ami roll each in buttered tissue jiaper, 
 twisteil at tin; toj), and bake an houi' in a slow oven. Peel ancl 
 browi' thi'in ; serve with Tnelted butter. 
 
 SUCCOTASH. 
 
 1. Use double the f[uantity of eorn that you do l)eans. Cook the 
 beans i'or three or lour hours. I'ut in the eorn one liour befoi'e 
 dinner. Have just water enough to rook them in. Care must be 
 tiikcn not to let it stiek. Season with .salt, jiepiKr and lumi) of 
 liutter. 
 
 *_>. Uuil lima iM^ns aid sweet eurn in separate pots ; when done 
 lut the coin from tlie cob, allowin.i,' twice as much eorn as beans'; 
 imt them together and let them l>oil. ,hist liefm'e serving,', add a' 
 little butter, pejijier and salt. 
 
 TOxM.VToKS A LA Cl.'KMK. 
 I'arcand slice rij^e tomatoes, one (piait of fresh ones or a pound 
 can, stew unlii perfectly smooth, season with salt and pepjicr, and 
 add a piece of butter the .size of an egg ; just before taking 'from 
 the lire, stir in one cup of cream, with a tahlcspoonlul of tlourstirred 
 stnooth in a part of it ; do not let it bull aftei the Hour is put in. 
 Have ready in a dish pieces of toast, pour tlie tomatoes over this 
 and serve. 
 
 DHOWNEI) TOMATCKS. 
 _ Take large round tomatoes and halve them, place them the skin 
 side down in a frying-pan in which a very small quantity of butter 
 and lard have been previously melted, sprinkle them with salt and 
 pe]>pcr, and dredge well with Hour. Place the pan on a hot part 
 of the tiiv,- and let them brown thoroughly; then stir and brown 
 again, and so on until they are ipute dune.' Tliey lose their acidity, 
 and their llavor is superior to stev^•ed tomatoes. 
 
 TO BI?OIL TOMATOES. 
 Take large round tomatoes, wash and wijie, and put them iu a 
 gridiron over lively coals, tlie stem side down. When brown, turn 
 them and let them cook till (juite hot through. Place them on a 
 hot dish, and send (|ui(>kly to the table, when each one may season 
 for himself with ]»ep])er, salt and butter. 
 
 UAKED TOMATOES. 
 
 1. Fill a deep pan (as many as will cover the bottom) with ripe 
 tomatoes, round out a hole iu the centre of each, iill up with bread 
 crumbs, butter, pepper aiiil salt ; put a teacup of water iu the pan. 
 Bake till brown ; send to the table hot. 
 
 ^ 
 
 J 
 
 BiilittlttlK& 
 
v/:<.j:r.\ii/./:\ 
 
 i,!t 
 
 >)Otll 
 
 
 •J. Cut in >.lii('.s f^ootl fn-.h tDiiiatucs (uut too ripe); put a lii)cr ol' 
 them in a dish suitable tor hiiUiiig ; then a hiyer of bicail-crunilH 
 over them, .salt, itejiiu'r an«l jileiity ol' butter, Mnollier layer of 
 tomatoes, and so on until the dish is full. I>ake one hour. 
 
 ^ S(\\LL<>i'Kl) T(»M.\T»»i:s. 
 
 I'lUlier an earthen dish, then jiut iu a layer of fre.sh tomatoes, 
 sliced and peek'd, and a l'e\v rinds of onion (one large onion for the 
 whole disli^, then cover with a layer of bread-crund)s, with a little 
 ])ntter, salt and iie]i[)er. Ivejieat this ](roeess until the dish i.s full. 
 liaUe f<}r an hour in a pretty hot oven. 
 
 SWKKT I'OTAI'OK.S. 
 
 Sweet potatoes reipiiie more time to cook than eijnimon jiotatoes. 
 To Bull. — Take larj^e, fine jiotatoe.s, wush elean, boil with the 
 .skins on in ]i!enty ot water, but without .salt. They will take at 
 least one hour. Prain oil' the w.ater and set lliemfura few min- 
 utes in a tin pan before the tire or in tiie stove, that they may be 
 well dried. I'etd them before sent to the table. To t'liv — Clioo.se 
 ''i larfC' potat'Ks, half boil them, and tlien, havin;:,' taken oil' the 
 .skins, eut the potatoes into .sliees and fry in butter w in nice tlrip- 
 pin<,'s. To l)AKK~ ]>ake a.s the eonuiion potato, exeept ;^ive them 
 a lon^'er time. 
 
 .MASH POTATUKS. 
 
 Steam or boil potatoes until .soft, in salted water ; pour oil' the 
 
 water and let them drain pierfeetly dry ; sprinkle witli .salt, and 
 
 mash ; have ready some hot milk or eream in whieli ha.s been 
 
 / melted a jtiece of butler ; pour this on to the potatoe.s, and .stir until 
 
 white and very lif^ht. 
 
 I 15 how NED rirrATUKS. 
 
 r>oil, and ;li;t'e-i|uarters of an hour before a roast of bet'f is taken 
 fioni the oven put them in the drippin^i(-pan, after skinmiin<jf oil' the 
 fat from the ^'avy ; b.i^te thum frei|uently, and when ipiite brown 
 drain oi; a sieve. 
 
 Ql'IRLED POTATOKS, 
 
 Peel, boil, ma.sh and season a few mashed potatoes, then put thetn 
 into a colander, pressing them through into the dish yju wi^-.h to 
 serve them in ; set in the oven and brown. 
 
 POTATO PUFF. 
 
 Take two large cups of cold mashed ]iotatoes, and stir into it two 
 tablespoon fuls of melted butter, beating to a white eream before 
 ailding anything else ; then put with tliis two eggs, beat^^n very 
 light, and a teacupful of cream or milk, salting to taste. Beat all 
 well, pcmr into a deep dish, and bake iu '[uick oven \inti! nicely 
 browned. 
 
77/A' SEASIDE <'<k)K HonE, 
 
 SAKATOOA POTATOES. 
 Teol, and slice on n .skw-cutU'V into cold water , wash thoiouglily 
 
 spread between the folils of a clean cloth, rnb and pat 
 Fry a few at a time in boiling lard ; salt as you t;d\e 
 Sarato<^a potatoes are often eaten cold They can be 
 
 needed, and if kept in a warm 
 They are used for garnishing 
 
 nvo hiblespoonfuls oi' butter and 
 
 ana drain 
 
 until dry. 
 
 lid m out. 
 
 prepared three or four hours befort 
 
 jilnce they will be crisp and nii( 
 
 game and steaks. 
 
 rOTAT*^ 
 
 Two pounds of ma.shcd potn' 
 a little salt, two pounds uf lieu, and niilK enough to make a 
 batter, one-half cup of yenst ; set it to rise, and when light bake in 
 cakes size of a nmllin. 
 
 MASlIEl) POTATOES. 
 
 "Wash and cut in halves or (piarters, put into hoilinc water, boil 
 one-half hour; wli- n done, pour olf all tin ■ ;; i, ■> r.ng salt; 
 mash perlectly smooth ; then add cream ii you have it; if not, 
 milk, and beat well witli fork or spoon. The beating makes them 
 light. 
 
 UHOILED POTATOES. 
 
 Take cold boiled ])otaloes, peel and slice them in .slices one-third 
 of an inch thick, dip them into dissolved butter, place nu a gridiron 
 over a very < 1' ar tire, grill them until nicely browned underneath, 
 then turn them, and when a nice culor, jiut them into a heated 
 dish ; sprinkle with salt ami pepper and serve hot. 
 
 POTATOES A L.\ DELMONICO. 
 
 Cut the potatoes with a vegetable cutter into small balls about 
 the size of a marble ; put tliem into a stew-pan with plenty of 
 butter and a good sprinkling of salt ; keeji fhe saucepan covered, 
 and shake occasionally until they are (piite dune, wliich will be in 
 about an hou) . 
 
 FRIED POTATOES AVITH EGGS. 
 
 Slice cold boiled ]iotatoes and fry in good butter until brown ; 
 beat up one or two eggs and stir into them just as you disl hem 
 for the table ; do not leave them a moment on the fire after the 
 eggs are in, for if they harden they are not half so nice ; wne egg is 
 enough for three or four jiersons, unless they a very fond of po- 
 tatoes ; if they are, have pleu! v and j t in tw 
 
 POTATO BALLS, OR CRO(,»UETTES 
 
 Four large, mealy })otatocs, coll, t lash them in a pan with two 
 tablespoonfuls of fresh melted butter, a pinch of .alt, a litti; pep- 
 jier, one tab.'espoonful of cream, and the beaten yolk of one egg ; 
 rub it together for about five nunutcs, or until ver- v'^iooth; ::ihape 
 the mixture into balls about the size of a walnut or small rolls. 
 
 
 
VFXi ETA DIES. 
 
 71 
 
 dip them into an egg well l)€aten, and then into tlio liuest sifted 
 bread crumbs ; fry them in Iwiling lanl. 
 
 STEWKI) POT A TO K> 
 
 I'ut into ii J'rying-pan a small jtiocc of li, ler, a little parsley 
 cho]»iie(l tine, suit ami pepper, and half a ■ up of cream, set on the 
 fire and let conic to a !)oiI. Cut cold boiled potatoes into small 
 pieces and turn into the cream, let the cream boil up well around 
 the potatocH, add another small piece of l»utter and serve. 
 
 LYONNA ISK POTATOES. 
 
 Into a sauce-pan put a larj,'o lumj) of butter and a small onion, 
 finely chojipod, and when the onion is fried to an amber color, 
 ihrow in slices of cold boiled potatoes, which must be thoroughly 
 stirred until they arc turning brown ; at this moment put in a 
 spoonl'ul ol linely-choppcd parsley, and as soon as it is cooked 
 drain through a colander, so the potatoes retain the moisture of 
 tlie butter and many particles of tne parsley. Thus you may have 
 Lyonnuise potatoes. 
 
 FRIED OYSTER PLANT. 
 
 Parl)oil oyster plant ; scrape ofl" the outside ; cut in slices ; dip 
 in beaten egg, roll in bread-crumljs, and fry in hot lard. 
 
 SALSIFY, OH VE0F:TAT^' E OYSTERS. 
 
 "Wash and scrape them thoroughly, and as you wash throw them 
 into a i owl of coLi water. Cut into pieces about half an inch long, 
 lK)il three-fourths of an hour ; when tender pour off all the water, 
 season with pepper and salt, a small lumi> of butter, and enough 
 cream to almost cover them ; if no cream, use milk, with more 
 butter, and thicken like gravy with a little flour. They are nice 
 eerv d on toast. 
 
 liAKED EGG PLANT. 
 
 Cut iu halvi a nice smooth egg plant, scoop out the centre, 
 leaving ^^:*h tL skin about one-third of an inch, chop the in- 
 side of '^^ egg plant very tine, two ripe tomatoes, one onion, some 
 bread .ibs, a 'ittle parsley, and green pepper— onion and pepper 
 to be upped •- ratelv very fine, salt, butter, and very little pep- 
 per, mix very s h, ]iut in the shell, butter on top and bake 
 about one-half hour. 
 
 FRIED EGG PLANT. 
 
 P i,re and slice them, then sprinkle each slice with salt and let 
 them stand for about one hour with a weight on them, then di[) into 
 egg V, '11 beaten, then flour and ivy 'i;{ht brown in lard and bi 
 
 EGG PLANT- f'.AKED. 
 
 Evil until soft, and scoop out all ;•.- inside ; mash f:ne, and to 
 avery cupful add a teaspoonful ■ f cm ker crumbs, a teaspoonful of 
 
 r 
 
 ^.-.,1 
 
THE SEASIJ)!-: coijK nntiK 
 
 j'Uttor, M,,.! p..,,|-<.r and salt to tant. ; ,.ut into ,. -lisl. f..r tlu- t.thl.- 
 
 piirt over tli.. top of th,. di.s)), 
 111. I liistly spivail with tlic n> 
 
 I'oop out 
 
 th.-u.spri„kh.Mit}uon,.,i.n..l<.,, „,„, ,,„,, 
 
 niaiii(i,.r of the cg^', and M-t into the oven t".> l.imvM. 
 
 Knr; I'l.ANT. 
 Put into wat.T nn.l boil until .soft, th.-n cut in two and ...oop . 
 ■Ill t ..• ursidc ; so.'ison; tulc- a tal.I.spooidul at u tim- din i, , 
 and l.ivad-ciumlis, „nd liy iu l,„t lanl. ' ^ 
 
 STrri'KI) CAItlSAciK. 
 <'ut tlic heart out of a lavf cablivc • t.k-,. pm1,i i i 
 odd nyat. and ..hop vry ,i,n. and .^o;. I t^hl - d K '";;.i;i: 'Z 
 yolk of an ,.««: lili tho ,,a},^ ^. with this stuihn-', , u l ,1 ■ l 
 linuly ,n a .loth, an.l h.-il a. honr and a half or two hours 
 TO I'.OIL ASPAKAfas 
 
 .j,..ai s.. ...t ti. e„,,s tiK^ ;,:..? '::;r:iiU tl; :;;;";;;::;;:* 
 
 turnty or twenty hve inmutos, or until .niitJ tc-nd-r • Ir , ,. . 
 .|U..l a roun.l of Invad nu-^ly t..asted, wl!ioh .lip n iUy n .' 1 
 odmg n^spara-us water, then .li.sh the aspara.'u' , , n t w ' 
 
 lahi^;; -fh ur^'"^ '" ''- ^^"^--^ ^ --' -'> -^ti,. 'i;;;r t.r;f ' 
 
 lUKKl) P,KETS. 
 
 «huyrv''.'u']'^'''^Jl'*'* *'''''''"'.'"* '■"*•' '^ moderate oven an. 
 aiowly ; Mhen .soft, reniovr the .skin an.l .Ire.s.s t.. ta,-,»... 
 
 15 HANS. 
 
 AMtfi a 1,'ood deal of h.iuor in tho iar ..!• ...m ^ 'n "^ uimei — 
 
 ..nlk, ,f I have ,t-thc nu.ro the hetter-otherwi..:. Mith ImtJer 
 
 r.AKKD BEANS. 
 S._.ak a pint .and a half of dried bcan.s uverniLfht • in ti,^ ,., 
 i«g pour u,f the water, eover with fresh .Std 'Cl ^;;'Z; 
 
 I 
 le 
 
 bake 
 
 A. 
 
r tlu-talil.-; 
 >f till' disli, 
 til the r..- 
 
 I sooop out 
 (lip in .Mfg 
 
 vi'ii oi' any 
 with tlu' 
 tlu'ii tic i( 
 rs. 
 
 Ih- iii.iiits ; 
 miiflio.s of 
 le k'n^'tli, 
 I fast f<.r 
 liiui; [ii-(!- 
 y into tlio 
 u it, w itli 
 tur to tiic 
 
 anil hakii 
 
 n(niri><h' 
 oiip tlicy 
 cream or 
 eryliody. 
 n always 
 he either 
 'il a long 
 tonder — 
 
 who use 
 
 t'f beans 
 ea.soning 
 lit <lriecl 
 itritious, 
 •ream or 
 
 !mtter. 
 
 le niorn- 
 ntil thoy 
 
 rEaA'TAn/j'js. 
 
 crack open, or an; very ten.lrr . . , u | , i tin ni with the water in 
 wlueti they were Imilod into a deep earthen dish, adding a little 
 salt, and if agreeable a table-spoon tnl of imdaa.se^ ; put on top of 
 the dish one half pound of fat and lean pork or eorned bed, 
 whirli should be gashed or seored aeross the rind; l)ake tour 
 hours, and longer, if ecmvcnient ; it will be bitter tor it, only 
 bake sh.w ly ; kei;[. lu-arly covered with uater till two-third's 
 done, then allow it to dry iiwiiy. 
 
 't his is the simplest of dishes, yet it is not always a well served 
 one. (ircens should be projurly boiled ; the Mater should be 
 soft, and a tablespoonful (»t salt added to a lnrge-siz(;d pot oi it, 
 which should lie boiling hot wh< ii th« greens are thrown in; it 
 should be kept boiling until they are done, which can be told by 
 their sinking to the bottom of the pot, and then they should be 
 skimmed out as (juickly as possible into a v-nlander so that all the 
 waL. iwil! run out ; jire^-s tl#em with a small jdate, an<l then turn 
 ^ upon a platter, add a large piece of butter, and cut n[. tine. Serve 
 SiHoking hot. 
 
 LIMA I'.KAXS. 
 They shouM be gathered young ; shell tiiem, lay them in a pan 
 of cold water, and then boil them about two hours, till they are 
 <iuitc soft ; drain well, and adil to them .some butter. 
 
 MACAIlOXr. 
 
 Moil macaroni until tender ; ]>utter the bottom of a pudding 
 
 dish, and put in a layer of the macaroni, then a layer of grated 
 
 / cheese ; season with butter, pejipcr and salt ; then another layer 
 
 of macaroni, and so on, Hni-'-hing with a layer of cheese; cover 
 
 < with milk and bake forty minutes. 
 
 MACARONI A8 A N'KCKTABLE. 
 
 Simmer one-half ])(jund of macaroni in plenty of wjiter till ten- 
 der, but not l>roken ; strain oil' the water, fake the yolks of 
 live and the whites of two eggs, one-half pint of creain ; white 
 meat and ham chopped very fine, three sjioonfuls of grated cheese. 
 Season with salt and pepper, heat all together, stirring con- 
 stantly. Mix with the macaroni, put into a buttered mould and 
 steam one hour. 
 
 MArARONI WITH CHEESE. 
 
 Throw into boiling water some macaroni, with salt according 
 to (piantity used ; lei it l>oil one-fourth ut an hour, when it will 
 be a little more than half cooked, drain olJ'thr water ; phux the 
 macaroni in a sauce[)an with milk to cover, boii till done. Butter 
 a pudding dish, sprinkle the bottom with j)lenty of grated chee.se. 
 put ill the macaroni a little white pepper, plenty of butter, 
 sprinkle on more cheese, cover that with bread-crumbs, set in a 
 (juick oven to brown ; serve hot. 
 
 VK^M,Ci4 
 
74 
 
 THE SEASIDE COOK BOOK. 
 
 MACARONI WITH OYSTERS. 
 Boil rricacaroni iii salt w.iter, after wliich draw through a 
 colander ; take a deep earthen disli or tin ; put in alteniate layers 
 of macaroni and oysters ; si)rinkie the layers of macaroni with 
 grated cheese ; bake until brown. 
 
 STEWED MACARONI. 
 Boil two ounces of macaroni in water, drain well, [lut into a 
 saucepan one ounce of butter, mix with one tablespoonful of 
 flour, moisten with four tal)lespoon.s of veal or liotif stock, one 
 gill of cream ; salt and white pejiper to taste; put in the mac- 
 aroni, let it boil up, and serve while hot. 
 
 MACARONI WITH TOMATOES. 
 Boil one-half pound of macaroni till tender, pour off all the 
 water, then add one-half cup of sweet cream, one-third of a cup 
 of butter, pepper and salt ; let simmer for a sliort time, but be 
 careful that it does not become much broken ; turn into vege- 
 table dish ; have ready one pint of stewed tomatoes ; season with 
 butter, salt and pepjjcr ; pour over the macaroni, * 
 
 BOILED ONIONS. 
 Skin them thoroughly. Put them to boil ; wlu>n they have 
 boiled a few minutes, pour ofl' the water and add clean cold 
 water, and then set them to boil again. I'our this away and add 
 more cold water, when they may l)oil till done. Tliis will make 
 them white and clear, and very mi hi in flavor. After they are 
 done, pour off all the Mater, and dress with a little cream, salt 
 and pepper to taste. 
 
 ESCOLLOPED ONIONS. 
 
 Boil till tender six large onions ; afterward separate them with 
 
 a large spoon ; then place a layer of onions and a layer of grated 
 
 bread crumbs alternately in a pudding dish : season with pepper 
 
 and salt to taste ; moisten w ith milk; put into the oven to brown. 
 
 SCOTCH ESCALLOPS. 
 
 Peel potatoes and slice, not quite as thin as for Saratoga chips, 
 and cover the bottom of a dripjHng i)an with them ; sprinkle 
 ■with salt and pepper and small pieces of butter or butter and 
 lard mixed ; continue tJiis until the jian is full ; lay a slice of salt 
 pork or tvo on the toji ; cover closely and bake in a good hot 
 oven. Very nice sweet potatoes can be prepared in the same 
 way. They are very nice without the pork. 
 
 TURNIPS. 
 
 Pare and cut into pieces ; put them into boiling water well 
 salted, and boil until tender ; drain thoroughly and tlien mash 
 and add a piec;- of butter, peppt-r and salt to taste, and a small 
 teaepoonf ul of sugar. Stir until they are thoroughly mixed, and 
 serve hot, 
 
 \ 
 
VKOLTABLES. 
 
 I J 
 
 through a 
 mate layers 
 icaroni with 
 
 , {nit into a 
 spoonful of 
 F stock, one 
 in the n»ac- 
 
 r off all the 
 ird of a cup 
 ime, but be 
 n into vege- 
 season "with 
 
 they have 
 
 cUan cold 
 
 lay and add 
 
 a will make 
 
 er they are 
 
 cream, salt 
 
 e them with 
 jr of grated 
 with pepi;>er 
 in to brown. 
 
 atoga chips, 
 1 ; sprinkle 
 butter and 
 .slice of salt 
 a good hot 
 I the same 
 
 water well 
 
 then mash 
 
 uu\ a small 
 
 mixed, and 
 
 \ 
 
 frii:d PAi' snips. 
 
 Scrape, cut into strips, and boil until tender in salted water ; 
 drain and dip into batter, made with one egt; beaten light, one- 
 half cup milk, and flour euoui/h to make a batter, and fry in hot 
 butter or lard. 
 
 ASPARAGUS. 
 
 Cook only the tender green stalks ; cut them of eiiu.il lengths, 
 and boil in water with a little salt till tender. VViiilethe aspara- 
 gus is cooking prepare .some nicely toasted bread, lay the aspara- 
 gus on the toast and season with butter; salt ami peppt-r, or pour 
 over it a little cream previously scr.lded. 
 
 SPINACH, 
 
 Spinach re(|uires good wasliing and close picking. Boil twenty 
 minutes in boiling water, drain, season witli butter, pepper and 
 salt ; garnish the dish with slices of hard-boiled eggs. 
 
 FRKSH CORN MUSH. 
 
 Take several ears of green corn, grate it down ; take some 
 milk, stir into the corn, briskly with a little salt ; strain through 
 a coarse sieve, and put in a h:)t cooking-[)ot witii a spoonful of 
 lard. Keep it well stirred for at least twenty minutes, witliout 
 stopping while cooking When thickened put into a deep dish, 
 slice, and fry. 
 
 PARSNIP FRITTERS 
 
 Four parsnips, boileil and mashed fine ; add three welM)eaten 
 eggs, two tablespoonfuls of sifted Hour, butter the size of an egg, 
 one teacup of milk, and salt to taste. Upon a hot buttered grid- 
 dle drop the mixture, and bake after the style of flannel-oakos. 
 Serve (piitc hot. 
 
 PARSNIP STKW. 
 
 j.'jjrcj slices of salt pork, boil one hour and a half ; scrape five 
 large ])ar.snips, cut in quarters lengthwise, ad<l to the pork and 
 let boil one-half hour, then add a few potatoes, ami let all boil 
 together until tiie potatoes are soft ; the fluid in the kettle should 
 be abouta cupful when ready to take off. 
 
 CREKN PEAS. 
 
 Put the pods into a pot, cover and boil thoroughly, then strain 
 and put the peas into th.e same water and boil tender. Season 
 with butter, pepper, a little salt, and the least bit of sugar. 
 
 BOILED HOMINY. 
 
 Soak one cup of fine hominy in three cups of water and salt 
 to taste ; in the morning turn it into a (piart jiail ; then put the 
 t>ai! into a kettl'-* of boilmi/ water cover tijjhtlv^ und st-eSitTi ojis 
 hour ; then add one teacupful o.f sweet milk, and b "il fifteen 
 minutes. 
 
 *'■' ■fl 
 
76 
 
 THE SKAl^JDK fOoK BoOK. 
 
 CAULIFLOWER. 
 
 Trim off all the outside leaves, and put into boiling water well 
 Halted ; Ijoil until tender, and tlien ^erve with a white sauce or 
 with cream. 
 
 TO FR^' I'AKSLEV. 
 
 This wlion done as it sliouM he, is one of tlie nicest as well as 
 cheapest of garnishings. 'J'he parsley should be wasiied and 
 dried in a clotli ; then if one is the liapp^' jiossessor of a wire 
 basket, put in the ]»arsU'V and liold from two totliree minutes in 
 boiling drii)pings ; take from the basket and dry until crisp l)e- 
 fore the kitchen fire. Jt may be fried without a l)asket, but re- 
 (juires more care in so doing. 
 
 >Ti ''/\N' VVv M I "S i i ilOOMS. 
 
 V/ysh them, cut otf the ends of tlie stalks and peel tliein ; 
 put them in a stew. pan witliout any water, and sea-;on with .salt 
 and pepper ; add two ouiices of butter rolled in two teaspoonfuls 
 of flour to every jiint of musjirooms ; cover tliem closely and 
 let them simmer slowly until they are soft. 
 
 TO.MA'i'O TOAST. 
 
 I\»d) tomatoes throULrh the colander, and conk t() taste; toast 
 three slices of bread, butter and lay upon a hot dish ; just before 
 serving add a cup of cream or milk to the tomatoes and jmurover 
 the toast. 
 
 STUFF! :i) rOMATOKS. 
 
 Select large tomatoes of even sizi , and scoop out a small jdace 
 in the to]) and fill with stutling nuide as follows : Fry a small 
 onion chopped line in a tiiblespoonfui of Initter ; when nearly 
 done a;Id some breaderund*.-', moistened with a little nnlk or 
 water, and seasoned with pepper and salt; put a little bit 
 of butter on c.vch ;uid then bake. Another divasing i.s made as 
 f(dlows : ("ho[) very tine cold meat or fowl of any kind with a 
 very small [jiece of bacon added ; fry an onion chopped line in a 
 tablegpoonful of butter, and w hen nearly done add the meat, 
 some bread-crundis, pepper and salt ; cook a mimitc ; mix well ; 
 add the yolk of an egi,', and fill the tt)matoes ; place in a baking 
 <lish ; sprinkle breaderundts over them with >ome small bits of 
 butter, and bake. Use either as a garnish or as a dish by itself. 
 
 AX KXCFLLENT DISlf. 
 
 I'lace alternate layers of tomatoes, sliced onions and bread and 
 butter in a pudding dish and bake. 
 
 PARSNIP FRITTERS. 
 
 Roil in salted water until very tender ; tlien mash, seasoning 
 with a little Ijutter. piepr'cr and salt, add a little Hour and one 
 or two eggs, well beaten ; make into small ball.' or cakes and fry 
 in liot lard. 
 
 1 
 
 
 J 
 
water well 
 e sauce or 
 
 t as well as 
 ashed ami 
 I' of a wire 
 luiiiutcH in 
 
 1 C'l'isp 1)0- 
 
 t't, but re- 
 
 eel them ; 
 u with salt 
 'asnixiufuls 
 loselv and 
 
 iste ; toast 
 just before 
 I ]H)ur over 
 
 small place 
 ry a .small 
 leii nearly 
 le milk or 
 I, little l)it 
 is made as 
 lid with a 
 lhI Hue ill a 
 tlie meat, 
 tiii\ well ; 
 11 a liakiii^ 
 nail hits f»f 
 li hy itself. 
 
 1 bread and 
 
 seasoning 
 IV and <uie 
 ies and fry 
 
 
 
 VEirETABLE^—ECaS AND OMELETS. 
 
 77 
 
 POTATO CAKES. 
 
 Grate raw potatoes ; season ; add flour and well-beaten egga ; 
 make into cakes and fry. 
 
 BAKED POTATOES. 
 
 Slice them and put into cold water for a time before using ; 
 then put into a baking dish, with seasoning and half pint of 
 milk ; bake slowly, and when done lay a piece of l)utter on the 
 top. 
 
 POTATO-CHEESE PUFFS. 
 Take some grated cheese, some cold mashed potato, and a 
 beaten egg, with a little butter ; mix well, adding salt and j.ep- 
 
 £'*-*. , pno xik\>\j pt*uuj p(i(iii'3, a.iiiA ua>n.<^ ill <i iiiii^tv uvuil. 
 
 o u ._ 
 
 POTATO PUFF. 
 
 Beat a pint of mashed potatoes ; butter the size of fi;g, 
 melted, until very light ; then add half a cup of cream and tv^u 
 eggs Ijeaten sej»arately ; beat ^vell and pile irregularly in a disij, 
 aiid bake (juickly. 
 
 CARROTS STEWED. 
 
 Cut the carrots lengthways, and boil until soft ; then slice very 
 thin and put into a saucepan with two tablespoonfuls of butter 
 and a cup of cream or milk ; season, and stew a (quarter of an 
 hour. 
 
 CAULIFLOWER, WITH CHEESE. 
 
 Boil in salted water imtil tender ; ' put them into a baking 
 dish and pour over them a drawn butter sauce in whicli has been 
 mixed a little grated cheese; sprinkle witli l)read-crumbs, and 
 place in a ([uick oven for ten minutes. 
 
 CABBAGE A LA-CREME. 
 
 Boil and drain the cabbage ; put into a saucepan, one 
 cup of cream, two tablespoonfuls of butter, and thicken with 
 a little flour and season with Bait and pei)per, and tlien add the 
 cabbage, and boil slowly five or ten minutes. 
 
 ' ♦» 
 
 EGGS AND OMELETS. 
 
 PROPER WAY TO COOK EGGS. 
 Butter a tin plate "nd break in your eggs ; set in a steamer ; 
 place over a kettle of;^tM)iling water, and ateain uiitii the whites 
 are cooked ; they are more ornamental when broken into }tatty 
 tins, as they keep their form better ; the whites of the eggs, when 
 cooked in this maniu-r, nr^ tender and light, an-l not tough and 
 leathery, as if cooked by any otlier process ; they can be eaten 
 by invalids, and they certainly are very much richer than bv anv 
 
 
wi 
 
 7cV 
 
 THE SEASJDE COOK BOOK. 
 
 » 
 
 other luetliod ; if cooked in the shell they taste of the lime con- 
 taini'.l in tliein, ai'jl if l^rokju into boiling water, it destroys their 
 llavor. 
 
 TO PRESERVE EGGS. 
 
 Pack them wlien perfectly fresh, in wheat 1)ran, the aniall ends 
 dow n, and so loosely as to jirevent their coining in contact with 
 each otlier, or the sides or bottom of tlie vessel which contains 
 them, ('over carefnlly with bran, well pressed down, 
 
 A NICE CHINESE R1':L1SH. 
 Four onnces of Hour, four ounces of cheese and three of butter; 
 salt, pepper and a dash of cayenne pepper ; knead it altogether, 
 roll tiiin, cut in strips like hidies' linycrs ainl bake a delicate 
 bi'own. 
 
 SCRAMBLED E(U!S WITH HAM. 
 
 l*ut into a i>an, butter, a little i)ep[)er and salt and a little 
 milk ; when hot drop in tlie eygs, and with a kiiifi.' cut tlie eggs 
 and scrape them from tlic bottom ; add some cold ham choj^ped 
 fine, and when d(me serve in a ho* dish. 
 
 T(3 POACH EGGS. 
 Have the water well salted, and not let it boil hard. Break 
 the eggs separately into a sauciu' and slip gently into the water ; 
 when nicely done, remove with a skimmer, trim neatly, and lay 
 eaih egg upon a small thin sipiareof buttered toast, then sprinkle 
 with salt and pepper. Some persons prefer tliem poached, rather 
 tluui fried, with ham, in w liich case .substitute the ham for toast. 
 
 STUFFED EGGS. 
 
 Pxtil the eggs hard, remove the shells, and then cut in two, 
 oil'ier way as preferred. Remove tiie yolks, and mi.\ witli them 
 j)ej)pcr, salt, and a little dry mustard— .some like cold chicken, 
 ham or tongut; clmppod very Hue — and then stulf the cavities, 
 .sjnootli ihvAH antl put the halves togtither again. For [)icnics 
 they can simply be wrapped in tissue paper to keep tiiem to- 
 gether. If for liome use, they can be egged and l)reail-crumbeil, 
 and browned in boiling lanl ; drain and garnish with parsley. 
 
 EGG TOAST. 
 
 Beat four eggs, yolks and whites together, thoroughly ; put 
 two tablcspoinfuls of butter into a saucepan, and melt slowly ; 
 tlien pour in the eggs, and heat v,-ithout boiling over a slow tire, 
 stirring constantly ; add a little salt, and when hot spread on 
 slices of iiicely-l>rowned toast, and serve at once. 
 
 CHEESE OMELET. 
 
 B-.itter the sidea of a deep dish and cover with thin slices of 
 v\v]\ cheese ; lay over the cheese thin slices of well-buttered 
 bread, first covering the cheese with a little red pepper and nuis- 
 
lime con- 
 itioya their 
 
 small ends 
 )ntact with 
 :h contains 
 
 i of butter; 
 altiigether, 
 
 nd a little 
 it tlie eggs 
 in chopped 
 
 rd. Break 
 tliu water ; 
 ly, and lay 
 en sprinkle 
 lied, rather 
 n for toast. 
 
 cut in two, 
 with them 
 Id chicken, 
 le cavities, 
 For [)icnic3 
 ) them to- 
 l-crnnd>eil, 
 parsley . 
 
 Lighly ; put 
 
 elt slowly ; 
 
 a slow lire, 
 
 apreail on 
 
 in slices of 
 i'11-buttered 
 ;r and nms- 
 
 
 EGGS AND OMELETS. ■;o 
 
 tard ; then another layer of cheese ; beat tlie volk of an eg.' in a 
 cup of cream milk will do -and pour over the dish, and imt at 
 once into the oven ; bake till nicely brown. Serve hot, or it will 
 be tough, hard and worthless. 
 
 OMELET WITH (3VSTERS, 
 
 Allow one egg for each person, and beat sei.arately very lidit; 
 seas()n ; just before cooking add the oysters which have been 
 previously scalded in their own li(|Uor. 
 
 TOMA'l'O OMELET. 
 One (juart of tomatoes, chojiped finely (after the skin is re- 
 uioved), and puL \nU) a saucepan with two hneiy-cho])ped onions, 
 a little butter, salt and Jieijjter, one cracker iiou'nded finely; rover 
 tiget and let it simmer about an hour ; l)eat five eggs to a fioth ; 
 have your griddle liot ; grease it well ; stir your eggs into the 
 tomato, beat together and pour into the griddle ; brown on one 
 side, fold and brown on the other. To be served hot. 
 
 BREAD OMELET. 
 
 One cup of bread crund)s wet with a little milk, salt and 
 pepper, let stand until soft, beat eight eggs light, heat the skillet 
 adding a large lump of butter, mix the bread and egys, p„i;i' ij,to 
 the skillet, and after eggs harden divide in the niidille. 
 
 BAKED OMELET. 
 
 L Beat the yolks of six eggs, and add the whites of three eggs 
 beaten very light ; salt and j.epper to taste : a tablespoonful of 
 flour mixed in a cup of milk : pour into a well-buttered pan and 
 put into a hot oven ; when thick pour over it the \\liites of three 
 eggs beaten light, and brown. Serve immediatel}-. 
 
 2. Set one-half pint of milk on tlie (ire and stir in one-half cup 
 of flour mixed with a little cold milk and salt ; when se,tldini'-hot 
 beat the yolks of six eggs and a(hl them, stir in uliites ami set 
 immediately in the oven ; bake twenty minutes, and serve as 
 soon as done. 
 
 OMELET. 
 Beat the yolks and whites of eight eggs separately until li.dit 
 then beat together ; add a little salt and one tablespooniuT of 
 cream. Have in the omelet ])an a piece of butter ; wlu n the 
 butter IS boiling-hot, pour in the omelet, and shake 
 begins to stitlen, and then let it brown. Fohl double 
 hot. 
 
 APPLE OMELET. 
 
 Eiri'ht large apples, four eggs, one eii[> r.f 
 ful of butter, nutmeg or cinnamon to taste 
 mash tine, add butter and sugar ; when 
 
 i 
 
 .;gar, one 
 Stew tl!e 
 
 it iiilil it 
 ami serve 
 
 Oil . j)uou« 
 
 apples I'jul 
 
 beaten. Bake until brown, ..ud eat a hile warm. 
 
 old, add the eggs well 
 
"W 
 
 80 
 
 THE SEASIDE COOK BOOK. 
 [OUSTER OMELET. 
 
 I 
 
 Allow for every six large oysters or twelve small ones, f)ne egg, 
 remove tlie har<i part and mince the rest very fine ; take the 
 yolks of eight eggs and whites of four, beat till very light, then I 
 mix in the oysters, season and boat all nj. tlioroughly ; jnit into 
 a skillet a gill of butter, let it melt ; when the butter boils, skim 
 it and turn in the omelet, stir until it stitlcns, fry light brown; 
 when the under side is brown, turn on to a hot platter. It 
 wanted the upper side brown, hold a red hot shovel over it. 
 
 OMELET SOUFFLEE. 
 
 Stir five tablespoonfuls of sifted flour into three pints of milk, 
 strain through a sieve ; add the y(.lks of eight egg.^ ; beaten very 
 light, and, just as it goes into the oven, the whites beaten stitb 
 Bake quickly. 
 
 FRENCH OMELET. 
 
 One (juart of milk, one pint of bread crumbs, five eggs, one 
 tablespoonful of Hour, one onion chopped fine, chopped parsley, 
 season with pepper and salt. Have butter melted in a spider; 
 when the omelet is brow^n, turn it over. Double when served. 
 
 OMELET WITH HAM. 
 Make a plain V.melet, and just before turning one half over 
 the otner, sprinkle over it some finely-choi^ped ham. Garnish 
 w ith small slices of ham. Jelly or marmalade may be added m 
 the same manner. 
 
 BOILED EGGS, WITH SAUCE. 
 Boil hard, remove the shell, set in a hot dish, and serve with 
 piquante sauce. 
 
 BAKED EGGS. 
 
 1. Mix some finely chopped ham and bread crumbs in about 
 eciual ]>roportions, and season with salt and pepper, and moisten 
 with milk and a little melted butter ; half till some patty pans 
 with the mixture, break over the top of each an egg, sprinkle 
 with tine bread crumbs, and bake ; serve hot. 
 
 2. Break the eggs into a buttered dish and season ; add small 
 bit's of butter and a little cream ; bake fifteen minutes. 
 
 3. Butter a clean smooth saucepan, break as many eggs as will 
 be needed into a saucer, one by one. If found good, slip it into 
 the dish. No broken volk allowed, nor must they crowxl so as 
 to risk V)reaking the yolk after nut in. Put a small piece of 
 butter on each, and sprinkle witii pepper and salt. Set into a 
 well-heated oven, and bake till the whites are set. If the oven 
 is rightly heated, it will take but a few minutes, and is far more 
 delicAtethan fried eggs. 
 
les, one egg, 
 ; take the 
 light, then 
 
 y ; put into 
 lioils, skim 
 
 r;ht l)n)wn ; 
 
 platter. If 
 
 )ver it. 
 
 nts of milk, 
 beaten very 
 l)eaten stifl'. 
 
 "C eggs, one 
 pO"l parsley, 
 in a spicier ; 
 hen served. 
 
 ne half over 
 ni. Garnish 
 be added in 
 
 d serve with 
 
 r.bs in about 
 and moisten 
 e patty pans 
 egg, sprinkle 
 
 n ; add small 
 :es. 
 
 y eggs as will 
 1, slip it into 
 ;■ crowd so as 
 mall piece of 
 Set into a 
 If the oven 
 id is far more 
 
 EGOS AND OMELETS. 
 
 81 
 
 HOMINY FRITTERS. 
 
 Two teacnpfuls of cold boiled homin^ ; atir in one teacupful of 
 sweet milk and a little salt, four tabioapoonf ula of sifted flour and 
 one egg ; beat the white separately and add last ; drop the batter 
 by spoonfuls into hot lard, and fry a nice brown. 
 
 iUKED CABBAGE. 
 
 Cook as for boiled cabbage, aft \r v iiich drain and set aside nn- 
 til cold. Cliop fine add two J)eate i eggs, a tablespoonful of but- 
 ter, pepper, salt, three tablcspoonfuls rich cream ; stir well and 
 l)ake in a buttered dish until bvown. Eat hut. 
 
 BEETS. 
 
 Wash thoroughly, being careful not to prick the skin, as that 
 will destroy the color ; put into boiling water and boil live or 
 six hours ; if served hot season with butter, pepper, and salt ; 
 if cold, cover v/ith \ inegar 
 
 EGG A LA MODE. 
 
 Remove the skin from a dozen tomatoes, medium size, cut 
 them ui> in a saucepan, a<ld a little butter, pepper and salt : 
 when surticiently boiled, beat up live or six eggs, and just before 
 you serve, turn them into the saucei)an with tlie tomato, and stir 
 one way for two minutes, allowing them time to be well done. 
 
 EGG BASKETS. 
 
 Boil (juite hard as many eggs as will l)e needed. Tut into cold 
 water till cold, then cut neatly into halves with a thin, sharp 
 knife ; remove the yolk and rub to a jiaste with some ineltwl but- 
 ter, adding pepper and salt. Cover up this pa.stf and set aside 
 till the hlling is ready. Take cold roast duck, chicken or turkey, 
 which may be on haiid. chop Hue and pound smooth, and while 
 pounding mix in the \)u ta prepared fn.m the yolks. As you 
 pound nioiaten with i.ielleu I utter and some gravy which may 
 have been left over from the fowls : set this paste when done over 
 hot water till well heated. Cut off a .small slice from the end <.f 
 the emjty halves of the whites, so they v.il) stand firm, then 
 fill th^in with this paste ; place them close toge.iier on a Hat 
 round lash, and pour over the rest of t'.ie <,'iavy, if any remains 
 or make a little fresh. A lew spoonfuii <;f nrean. or rich milk 
 improves thi.s dressing. 
 
 FRENCH EGG CAKE. 
 Beat u]) thoroughly six eggs, a teaspoonful of sweet cream or 
 milk, and a little salt. Fry in a pan in which tliere is one-hah 
 ounce of melted butter, over a quick tire. In ord<'r that the 
 omelet may reniain soft and juicy, it is necessarj' that tiic pan 
 should be hot before the eggs are jM.ured in. During the frying 
 move the paa ccnitinually to and fro ; continue this until a cake 
 
S.J 
 
 THE SEASIDE COOK BOOK. 
 
 is formeil, tlit'ii let it remain still a momunt to brown. Turnout 
 and .serve inmiediately. 
 
 li 
 
 r 
 
 BREAD, BISCUIT, ETC. 
 
 Tn sclectin- ilonr fir.st look to the eolor. If it is white, with a 
 yellowish straw-eolor tint, buy it. If it is white, witli a bluish 
 cast, or witli black specks in it, refuse it. Next examine its ad- 
 hc-.ivencss -wet and knead a little of it between your finders ; if 
 it works soft and >-ticky, it is poor. 'J'hen throw a little lump of 
 dried flour against a siniw.tli surfare ; if it falls like jiowder, it is 
 bad. Lastly^ squeeze some ot the Hour tightly in your hand ; if 
 it retains tlie shape given by the pressure that, too, is a good sign, 
 It is .safe to buy tloui' tluit'will stand all these tests. 
 
 Three things are indisi)ensible to success in bread making ; good 
 Hour, good yeast, and watchful care ; a fourth might be added : 
 experience. 
 
 In winter, always Marm the Hour for bread, and keep the 
 sponge near the stove, where it will not get chilled. 
 
 lli'cad should 1)0 i)ut into a rather hot oven. An hour is the 
 time usually allowed for baking. 
 
 IJolls ami biscuits should bake i[uickly. To make them a nice 
 color, ru)) them over with warm water just befm-e putting them 
 into tiie oven ; to glaze them, brush lightly with milk and sugar. 
 
 I'aking powder and soila biscuit should be made as rapidly as 
 possible,Taid into hot pans and put in a (juick oven, 
 
 (Jem pans should be heated and well greased. 
 
 Fi'itters should be maile <piickly and beaten very thoroughly. 
 
 I'ancakes .shouM l>e well beaten', the eggs separately, the whites 
 to a stiff froth and added the last thing. 
 
 HOI' YEAST. 
 
 Six potatoes boiled in a gallon of water with a handful of hops 
 tied in a bag ; put in a jar one-lialf cu.[) of Hour, ami wht;n the 
 potatoes are done, pour the water over it, adding the potatoes 
 when mashed ; when lukewarm, add a cup of yeast, and when 
 cold a half cup of sugar, one-fourth cup of salt, and a tablespoon- 
 fnl of ginger. 
 
 PO'i'ATO YKAST. 
 
 Take half a dozen medium-sized [lotatoes, boil and mash fine, 
 and two cups of Hour, a good tablespoonful ginger, one of salt, 
 one-half euji white sugar ; ad«l two cujts of boiling water, and 
 beat until smooth ; when lukewarm, add a cup of yeasr or two 
 yeast cakes. 
 
 ^' HAS]'. 
 
 1. Take two good-sized potatoes, grate them raw. Add one- 
 half teacup of white sugar, one teasiu)ou of salt, a little ginger. 
 
Turn uut 
 
 C. 
 
 lite, with a 
 th a bluish 
 liuo its ad- 
 tint;ors ; if 
 tie iuuip of 
 >\vtler, it is 
 r hand ; if 
 a good sign, 
 
 iking ; good 
 1 be added : 
 
 1 keep the 
 
 liour is the 
 
 thuiu a niotj 
 itting them 
 L and sugar. 
 8 rapidly as 
 
 tlioroughly. 
 ■ the whites 
 
 idful of hops 
 (1 whi;n the 
 ;he j)otatoes 
 , and when 
 L iablespoon- 
 
 1 mash line, 
 
 one of salt, 
 
 ; water, and 
 
 easi or two 
 
 Add one- 
 ittle ginger. 
 
 n/UJAD, niscu/T, ktc. 
 
 S-! 
 
 Pour over the mixture one-half pint ot boil'ng uati-r, m wiiicli 
 one tablespoonful of hoi's has been boilfd. Savu lialf a cup cacli 
 time to start anew. 
 
 2. To one cup of grated rfiw jjotato ail.l lialf cup salt and half 
 cup sugar, pour over all one (juart lioiiing water, stirring well ; 
 it will thiekeu like starch ; when nearly cold, add one cup of good 
 yeast. Jn about twelve hours it should be ligiit ; put m jug or 
 bottle, anil cork tiglitly. 
 
 3. A double han.iful of hoj . 'Uie-lialf doxen large jK.tators •. 
 boil together in tme-half gallon of water till <lone ; stiain and 
 mash on to one-half cu]>fid of ginger, small cuji of Hour, and one 
 cup of brown suyar, and lialf cup of salt. Let staml until cool, 
 then add one cupful of good yeast. Ne.xt day cork up tight in a jug. 
 
 yi:a8t and bread. 
 
 Take ten large potatoes, pare and put them in a kettle with 
 three tpiarts of water ; ])ut a pint of hops in a thin mushn bag m 
 the .same kettle with potatoes ; boil until potatoes are solt, then 
 pour the water from this kettle boiling hot over a pint of Hour in 
 a crock. Squeeze all the streimth from the liops ; mash the 
 potatoes, add a ([uart of cold water to them, an.l put through a 
 colander into the crock, and add one-half teacup of salt, a cu]) oi 
 sugar, one taplespoon of ginger. Let this stand for two days 
 until it .stops fermenting and settles ; then put into a jug, cork 
 tight and keep in a cool place. 
 
 FOR TDK BREAD. 
 
 Pare and boil six good-sized patatoes, drain of! the water, mash 
 fine, and pour over them about three pints of cold water and run 
 thrmndi a colander. Add flour until tiiis is a thin battijr, then 
 put iifa cofTeecup of yeast from the jug. Let .stand until it rises, 
 then stir into flour as much as you can with a spoon, and let ris« 
 again. Work in enough more flour to make as stilT as liread, and 
 let rise the third tinie. When light, this time work out into 
 loaves, and let rise. All the flour must be sifted. 
 
 VIENNA BREAD. 
 
 The following is the recipe by which the Vienna bread was 
 made that became so i'amous < ii the Centennial grounds : Sift in 
 a tin pan four pounds of flour ; bank up against the sides ; pour 
 in one (juart of milk and water, and mix into it enough flr.ur t.) 
 form a thin batter ; then ([uickly ami liglitly add one i-iut of 
 milk, in which is dissolved one ounce of salt and one and three- 
 quarter ounces of yeast ; leave the remainder of the flour against 
 the sides of the pan ; cover the jian with a cloth, and set in a 
 place free from draught for three-(iuarters of an hour ; then nu.\ 
 in the rest of the flour until tiie dough wiii leave the bottom ami 
 sides of the pan, and let it stand two and a-half hours ; Hnally, 
 divide the mass into one-pound pieces, to be cut in^ turn into 
 
84 
 
 riFE SKASfDE COOK BOOK. 
 
 I 
 
 twelve parts each ; tliLs gives s(iuare pieces about three and a 
 half inches thuk, each oorncr of which in taken up a 1 toldod 
 over to tlie centre, and then the cases are turned over on a Uoiign- 
 board to rise f-a- half an hour, when they are put m a hot oven 
 that bakes them in ten luiuutcs. 
 
 BREAD. 
 The Hrst thing is tlic yeast, whicli is made with hops, a -mn 
 handful b(.ile<l an<l stirred into il.mr with a little salt, and some- 
 times a little gi.iM.r and brown sugar. To " set the sp..nge, 
 the Hour is sifte.l ean^fully, and int.. the centre is poured th« 
 veast thoroughly mixed with water an.) salt, and nbout a P'-k ot 
 finely mashed i.otatoes is ).ft*l.-d for a baking of a ilozen loaves of 
 medium size. 'J'lns mixture is made thorouiddy hne, an.l the in- 
 gredients wlien mixed (alujut new-milk varm in summer, ami a 
 little wainier in elder weather) poure.l slowly upon the flour ami 
 made into a tine batter. It is at nu^ht. which is our plan ; th- 
 first thiuL' in the morning it is again worked and set to rise, ne- 
 fore breakfast, -so that \.y dinner time our large baku.g is lin- 
 ishe.l. The potatoes, without a doubt, keep the bread moist, aic 
 a healthful addition, and where cheap, effect a saving in Hour ot 
 some importance. 
 
 STEAMED BROWN BREAD. 
 One cup of molasses, two and a half cups of sour milk, one tea- 
 spoonful of soda .lissolve.l in a teaspoonful of warm water, two 
 cups of Graham flour, one cup cornmeal, teaspoonful of salt; 
 steam three hours, and then set a few minutes in the oven. 
 
 BUCKWHEAT CAKES. 
 Take warm w^Jet and thicken it with flour, to which add a 
 tablesmnrnful of ....lapses, to make them brown well. Brewers 
 yeast is best, bin, k .-in not generally be obUined except in hvrge 
 towns. In the n.-vusng add a little soda. If the batter is of the 
 right consistence, .md the cakes baked quickly and eaten direct 
 from the griddle, they will be quite diilerent from the tough, 
 heavy things too often stacked up before the fare. 
 
 BREAD PANCAKES. 
 
 Soak the bread and drain ; to two cups of bread add one of 
 flour, milk enough to make a thin batter, two teaspoonfula bak- 
 ing powder, and one egg, beaten light. 
 
 CORN MEAL PANCAKES. 
 
 Take two cups of Indian meal and a teaspoonful of salt ; pour 
 
 over it boiling water to mr.Kc a, unti-ci , stana «iu-i - ->■ 
 
 addvthc yolks of throe eggs beaten, flour to make the proper con- 
 sistcncy, one and a half teaspoonfuls baking powder ; just before 
 baking add the whites, beaten stiff. 
 
nifF 
 
 I 
 
 ■IT, irn: 
 
 ree and ft 
 
 .u>\ folded 
 I a dough- 
 hot (ivcn 
 
 ps, a -mail 
 mid some 
 he sponge, 
 poured tho 
 t a i>''<k of 
 ill loaves of 
 an<l the in- 
 iner, and a 
 e tlour liud 
 
 plan ; th- 
 ;o rise, be- 
 ving is tin- 
 I moist, aic 
 
 in tlour of 
 
 Ik, one tea- 
 water, two 
 fid of salt ; 
 oven. 
 
 hich add a 
 Brewers* 
 !ei)t in large 
 ter is of the 
 eaten direct 
 I the tough, 
 
 . add one of 
 jonfuls bak- 
 
 >f salt ; pour 
 nol and then 
 ; proper con- 
 ; just before 
 
 (MM. of cold boiled rice, mixed with one pint 
 
 Oil. -half I >•>> ..I ^--t ~- -■ ■ ,. , i,.„i 
 
 and tlie yolks of three eggs, and th.ur (in which h.is I 
 
 ood tcasjioouful 
 
 il 
 
 of milk 
 I mixed 
 a 
 r 
 11 
 
 1 
 
 ;i yooa icaspouunu "g [.owdtr and a little salt 
 
 hatter ; baUc on the iddie, .mM while hot spread v. . 
 jam ; n.U up, trim and sprink. wr with sugar ; t.m 
 
 hot. 
 
 lOMATO I'.NCAKKS. 
 M,u. a batter with one cup <.f tl.mr, tw.. teaspoon! uls sugar 
 salt easpoonful baking oow-ler and two en,,- of milk, Hd-ung u* 
 Jhrce CL-.. beat... light ; slice large tomato .. .season, cosei u ith 
 the bather, and bake on a grid.llc. 
 
 YKAST WAFILKS 
 One ..u.u t of tlour mixed with a pint of wan.-, milk ; add one- 
 hali .P ol vcast, salt, two eggs (well beaten), and pi.c- of butter 
 si/e nf an egg, melted ; when light, bake, 
 
 WAFFLKS. 
 
 Rub a largo teaspuonful of baking powder ;.; . ■V"V'''.'.ir' 
 
 titvo butter into V pint ..f flour; one-hal tea .uiu <.f salt 
 r ;\ fl. vu'ks of tw. eu>'s very light and mix with a cotieecuptul 
 l;?mitk:i;;d^ld^othe te.r; h^tl^ the whites of the eggs, beaten 
 
 to astitt' friitli 
 
 BROWN BREAD. 
 
 I Take twn . .ps of rye Uieal, two cups of Indian meal and 
 
 one-half rcvn. ..I lour; salt, a.ul a t..asp<.onful o saleratus shoul.l 
 
 beldde.Uo this ; .t can be' mixed u ith water, bi.t is nicer when 
 
 sour milk is used ; it mu.st bo made soft em.u,h to nu. . Nakc 
 
 '''" F;mr'"ui.s s.nir n.ilk, four cups con. meal, two cups rye 
 meal, one-half cup New Orleans molasses, soda to sweet, n milk, 
 bake' it in a dcp dish two hours. 
 
 Bis(rrr>. 
 
 Tntoa.ncirt of silted tlour put two heaj-ing tea.spoonfuls ot 
 
 bak m pow le • and apinch ..f salt ; mix together while dry ; then 
 
 rub fto t a pice.. ..f lar.l a little larger than an egg : mix with 
 
 oid^eet milk ; roll tlun ; cut with ^ j- -"-^j^;; , ^"'^^^ *^ 
 
 light brown in a hot oven ; scud to the table immtdiatel> . 
 
 CORN bki«:ai>. 
 
 Two cups of Indian, one < up wheat. 
 One cup sour milk, op up sweet, 
 One good egg that Wea you beat, 
 ll.ilf a cup niola-sses, too, 
 Half cup sugar add thereto, 
 With one spoon of butter new. 
 
MICROCOPY RESOLUTION TEST CHART 
 
 lANSI and ISO TEST CHART No, 2) 
 
 1.0 
 
 [4 5 
 
 I.I 
 
 1.25 
 
 
 2.8 
 
 3.2 
 
 [13.6 
 
 14,0 
 
 1.4 
 
 | Z5 
 2.2 
 
 2£ 
 1.8 
 
 1.6 
 
 ^ APPLIED INA^GE he 
 
 ■ 'Jbt Muin Strep' 
 ler, New Vort 
 ■482 - 0300 - Phone 
 <?88 - 5989 - Fox 
 
^(^ TIJE SEASJDE COOK BOOK. 
 
 Salt ;ui(l sdda oacl- ;) spfKin ; 
 
 Mi.\ \i\) (niickly and hake it .sooi! ; 
 
 Tlif-n you'll have rorii lircad cdiniilcte, 
 
 }J(st of all corn hi'iad yon meet. 
 
 It will make yoiii' Jioy's eyes shine 
 
 If he's like that hoy of mine. 
 
 If yon have a dozen hoys 
 
 To increase yf)nr honsihold joys, 
 
 I)oul)le tlien lhi.s rule I should, 
 
 And you'll have two corn cakes good. 
 
 'When you've nothiu',^ nice for tea, 
 
 This the very thing will he ; 
 
 All the men that I liave seen 
 
 Say it is of all cakes (jueen — 
 
 <Jood enough ffir any king 
 
 That a hushand home can l)ring ; 
 
 Warming up the human stove," 
 
 (,'heeriiig up the hearts you love ; 
 
 And only 'I'yndall can explain 
 
 'Ihe links hetween corn l)read and brain. 
 
 (:;et ahusliand what he likes, 
 
 And save a hundred household strikes. 
 
 CORN MEAL (;EMS. 
 
 To two cups of l)oiling milk add U\(^ cujis of corn meal salt 
 two tablespoonfulB of sugar, and butter, size of a hickory nut ' 
 mix w ell and leave until cool ; then add three eggs, beaten very 
 light ; l)ake in gem -pans. ^ 
 
 OKAHAM PUFFS. 
 
 One egg, one pint .sweet milk, one pint graham flour, and a 
 pinch of salt ; beat the egg thor(,ugh]v, add the milk, then the 
 flour gradually; beat the whole nuxtuie briskly with an egg- 
 beater: pour int(. cast-ir«.n gun-) ans, well iircastd and i^ipim/ 
 hot ; bake m very hot oven ; this mixture is just sufhcient fo? 
 twelve gems. 
 
 (JR AH AM MUFFINS. 
 Two cups of graham flour, one cup of milk, one-third of a cui) 
 of sugar, one egg butter the size of an egg, two teaspoonfuls of 
 baking-powder ; bake in rings twenty or thirty minutes in a hot 
 oven. 
 
 (;KAirAM CRACKERS. 
 
 Seven eui)s graham, one cup tluck sweet cream or butter, one 
 pint sweet milk, two teasiioonfuls baking-powder; rub the bak- 
 ing-powder into the flour, add the cream, with a littln salt then 
 the niilk ; mix well and roil as thin as soda crackers; cut in any 
 Shane; bake quickly, then leave about the stove for a few hours 
 to dry thoroughly. 
 
 I 
 
meal, sfllt, 
 fknry nut ; 
 )eaten very 
 
 our, and a 
 k, then tlie 
 ith an t'gg- 
 riiid ]'ij'ii)g 
 iflicient f(»r 
 
 rd of a cuj) 
 poonfuls of 
 ea in a hot 
 
 •utter, one 
 b tlie bak- 
 
 salt, then 
 cut in any 
 
 few hours 
 
 I 
 
 BREAD, BISCUIT, ETC. 
 
 S7 
 
 GRAHAM BISCUITS. 
 
 Take one quart water or milk, butter the size of an ogg, three 
 tabkspoonfuls of sugar, two of baker 8 yeast, and a pinch "of salt; 
 take enough white tlour to use up the water, making it the con- 
 sistency of batter cakes ; add the rest of ths ingredients, and as 
 nuioli grahain flour as can ])e stirred in with v. spoon; set it away 
 till morning ; in the morning grease pan, flour hands ; take a 
 lump dougli the size of a large egg, roll lightly between the 
 palms ; let them rise twenty minutes, and bake in a tolerably 
 hot oven. 
 
 GERMAN PUFFS. 
 
 Two cups of sweet milk, two cups of flour, three .eggs and a 
 little salt. 
 
 GRAHAM (iEMS. 
 
 One quart of graham flour, three teaspoonfuls of baking-pow- 
 der, two eggs beaten light, butter the size of an egg (melted), one 
 tablespoonful brown sugar, a little salt, and milk enough to 
 make a batter. 
 
 BROWN brp:ad. 
 
 One cup of corn meal, one cup of graham flour, one cup of sour 
 milk, one cup of warm water, one-half ( ip of molasses, one tea- 
 spoonful of soda, a little salt ; steam two hours ; serve at table 
 hot. 
 
 BOSTON BROWN BREAD. 
 
 Take three teacups of corn meal, stir into it two cups of boil- 
 ing sweet milk ; when cold, adil one teacup of molasses, one cup 
 of wheat flour, and one cup of sour milk; into the sour milk stir 
 well one teaspoonful of soda ; add one-half teaspuonful of salt ; 
 steam three hours. 
 
 CORN BREAD. 
 
 Three cups of corn meal, one and one-half cups of flour, one 
 and one-half cups of sweet milk, five eggs, four teaspoonfuls of 
 baking-powder, a little sugar. 
 
 2. One cup of corn meal, two cups of flour, one-half cup of 
 sugar, three-fourths of a cup of melted l)utter, one cup of milk, 
 three eggs, tliree teaspoonfuls of baking-powder. 
 
 BOILED INDIAN BREAD. 
 Two cups meal, one quart sour milk, one cup flour, two-thirds 
 of a cup syrup, one teaspoonful soda, one egg ; put in pudding- 
 bag, set in boiling water, and boil three hours. 
 
 CORN CAKE (DELICIOUS). 
 
 One quart of corn meal, one (juart of milk, two eggs, half a cup 
 of sugar, or three tablespoonfuls of molasses, teaspoon of salt, 
 three tablespoonfuls baking-powder. 
 
Sd 
 
 THE SEASIDE COOK BOOK. 
 
 CORN BREAD WITHOUT EGGS. 
 
 Two cups of corn meal, one cup of flour, two cups of milk, two 
 table.si)Oonful.s f)f melted butter, two tablespoonfulH of sugar, 
 two tablespoonfuls of baking powder. 
 
 CORN MEAL MUFP^INS. 
 
 1. Three pints of com meal, one pint of flour, two eggs, five 
 tablespoonfuls of ])aking-powder. 
 
 2. One and one-half cups of corn meal, the same of flour, two 
 tablcspofms of baking-powder, one-half c;u]j of sugar, one-half 
 teaspoon of salt, small tablesi)oon of melted butter, two eggs, 
 milk enough to make a still' batter. 
 
 (JORN BREAD. 
 
 Two cups sour milk, three-(puirters of a cup molasses, two cups 
 of corn meal, one and one-half cups of white flour, small table- 
 si)oon of soda, dissolved in sour milk ; salt ; steam three hours ; 
 to 1)0 eaten hot. Slice and steam when you wish to warm it up. 
 
 CORN GRIDDLE CAKES. 
 One dozen ears of corn grated, two eggs, one cup sweet milk, 
 salt, pepper, flour enough to make batter ; then bake on buttered 
 griddle. 
 
 STEAMED CORN BREAD. 
 
 Scald two cups of corn meal with lK)iling water, then add one 
 cup of cold meal and one cup of flour, two cups of milk, one cup 
 of molasses and three teasi»oonfuls of baking-poA\der. Steam 
 three hours. 
 
 MISS PLATER'S ("ORN MUSH. 
 
 Put a (piart of water on to boil. Stir a pint of cold milk with 
 one pint of corn meal and one tablesijoonful of salt. When the 
 water boils, pour in the mixture gradually, stirring well ; boil 
 half an hour, stirring often. 
 
 DROP BISCUITS. 
 
 One (juai't of flour, three teaspoonfuls of baking powder, tea- 
 spoonful of salt, butter the size of an egg rul)bod into the flour, 
 one pint ol milk ; drop fi'om a spoon in buttered pan ; bake in u 
 (juick oven. 
 
 SODA BISCUITS. 
 
 One quart of flour, two teasooonfuls of cream tartar, one of 
 sotla, apiece of butter the size of an egg, one and a half cups of 
 sweet milk ; mix very thoroughly tiie ilour, cream tartar, butter, 
 salt ; then add the milk and soda. Roll out and bake in a (piick 
 oven ten minutes. 
 
 NEWPORT BREAKFAST CAKES. 
 
 Six eggs, six i^poonruls of sugar, three pints of milk, one-half 
 
DREAD, BfSCrfT, ETC. 
 
 sn 
 
 f milk, two 
 of sugar, 
 
 '•0 eggs, five 
 
 ' flour, two 
 
 ,r, one-half 
 
 two eggs. 
 
 BS, two cups 
 
 mall table- 
 hrce hours ; 
 ivann it up. 
 
 iweet milk, 
 on buttered 
 
 2n add one 
 ilk, one cup 
 ir. Steam 
 
 1 milk with 
 When the 
 well ; boil 
 
 owder, tea- 
 () the flour, 
 ; bake in a 
 
 I'tai, one of 
 ;ialf cups of 
 rtar, Ijutter, 
 e in a c^uick 
 
 Ik, one-half 
 
 cup of butter, six teaapoonfuls of cream tartar, three tcaspo -u- 
 fuls of soda ; atir stiff , makes six loaves. 
 
 CRUMPETS. 
 
 lake one quart of dough from the bread at an early hour in 
 the morning ; lireak three eggs, separating yolks and whites, 
 both to be whipped to a light froth mix them into the dough and 
 gradually add milk-warm water, until it is a batter the consist- 
 ency of buckwheat cakes : beat it well and let it rise till break- 
 fast time. Have the griddle hot and nicely greased ; pour on the 
 batter in small njund cakes, and bake a light l)rown. 
 
 ENGLISH ROLLS. 
 
 Twf) pounds of flour, two ounces of butter, three tablesixxmfuls 
 of yeast, one pint of warm milk ; mix well together, and set in a 
 warm place to rise ; knead, and make into rolls. Bake twenty 
 minutes. 
 
 HOW TO MAKE ROLLS. 
 
 When mashing potatoes for dinner, put a tablespoonful of it 
 into one ]>int of the water they were boiled in, and set aside till 
 bed. time ; then strain it through a colander, add one pint of milk, 
 one large spcjonful nice lard, one large spoonfid white sugar, one 
 teaspoonful salt, one i)enny-worth of yeast, and flour to make a 
 stiir batter. Leave it in a 'moderately warm pl;ii;e. In the morn- 
 ing add flour enough to make a soft dough, working it well. Let 
 it rise again, roll out half an inch thick, cut into rcmnd cakes, 
 fold together, drawing a buttered knife tlinmgli as you fold them. 
 Let them rise again for lialf an hour, or till light, bake in ;*, (juick 
 oven from fifteen to twenty minutes. Li cold weather tiie milk 
 should l>e hike warm ; in liot weather the milk shoidd be scalded 
 and cooled. The potatoes must be pared l^efore boiling, and the 
 kettle in wliich they are boiled must be perfectly clean, 
 
 RUSKS. 
 In one large coffeecup of warm milk dissolve one cake of com- 
 pr'^ssed yeast, then add three eggs and one cup of sugar, and beat 
 all together ; use only flour enough to roll out, to which add two 
 ounces of bv.ti ; ; let it raise. When very light, knead, mould 
 into shai)e, and set in a warm place. When light, bake in a hot 
 oven ; when done, cover the top with sugar dissolved in milk. 
 
 SWEET RUSK. 
 
 One pint of warm milk, nev,- is best, one-half cup of butter, one 
 cup of sugar, two eggs, one teaspoonful of salt, two tablespoonf uls 
 of yeast ; make a sponge with the milk, yeast, and enough Hour 
 to make a thin b?5.tter ami let rise c'ver nitflit. In tlie morning 
 add the sugar, butter, eggs, and salt, welf beaten u[) together, 
 with enough flttur to make a soft dough. Let it rise agam, then 
 
00 
 
 THE SEASIDE COOK BOOK. 
 
 make out into round balls, and rise a third time. Bake in a 
 moderate oven. 
 
 FRENCH ROLLS. 
 
 Into one pound of flour rub two uuii(3es of butter and the 
 whites of three uggs, well beaten ; aild a tablespoonful of good 
 yeast, a little .salt, and milk enough to make a still' dough ; cover 
 and set in a warm place till light, which will be an hour or more, 
 according to tlie strength of the yeast ; cut into rolls, dip the 
 edges into melted butter to keep them from sticking together, 
 and bake in a quick oven. 
 
 CINNAMON ROLLS. 
 Take a piece of pie-crust ; roll it out ; cut it in narrow strii)3 ; 
 sprinkle cinnamon over it ; roll it up tight ; put it in a clean tin 
 pan, which has been well oiled with butter ; brown nicely, and 
 bake ; then serve on the table. 
 
 BREAKFAST ROLLS. 
 
 Two quarts flour, one tablespoonful sugar, one tablespoonful 
 butter, one-half cup of yeast, one pint scalded milk, or water, if 
 milk is scarce, and a little salt ; set to rise until light ; then 
 knead until hard and set to rise, and when wanted make into 
 rolls ; place a piece of butter between the foUls, and bake in a 
 slow oven. 
 
 POTATO ROLLS. 
 
 Boil four good sized jjotatoes, with their skins on ; squeeze 
 them in a towl, to make them dry and mealy, then reuiove the 
 skin, and mash the.'ii perfectly smooth, with a spoonful of butter 
 a,u' a little salt ; add the yolki of three eggs, well beaten, and 
 stir into the potatoe i, then add one pint and a half of nulk, and 
 a largo spoonful of yeast ; beat in flour enough to nuike a stiff 
 dough ; set it to rise, and when risen make it into cakes the size 
 of an egg ; let them rise again, and bake a light brown. 
 
 VIENNA ROLLS. 
 
 One quart of milk, one-half teaspoonful salt, three teaspoonfuls 
 bakii.g-powder, one teaspoon lard, one pint of milk. Mix into a 
 dougli easily to be handled without sticking to the hands ; turn 
 on the board and roll out to the thickness of half an inch, cut it 
 out with a large cake-cutter, spread very lightly with butter, 
 fold one half over the other and lay them in a greased pan with- 
 out touching ; wash them over with a little milk, and bake in a 
 h(»t oven. 
 
 ENGLISH TEA CAKE. 
 
 Take a li.Ldit-bread dough, enough for a small loaf, mix with it 
 one tablespoonful of lard, one of sugar, one l?:,rgo spoonful of cur- 
 rants ; let rise again until very light, then bake ; cut into round 
 slices and toast them ; butter while hot. 
 
BREAD, pr.SCUlT, ETC. 
 
 01 
 
 ivke in a 
 
 and the 
 
 of good 
 
 jh ; cover 
 
 or more, 
 
 , dip the 
 
 together, 
 
 w strij)3 ; 
 clean tin 
 cely, and 
 
 ospoonful 
 water, if 
 ht ; then 
 lake into 
 mke in a 
 
 ; squeeze 
 wove the 
 of butter 
 ;aten, and 
 milk, and 
 ,ke a stiff 
 s the size 
 
 Lspoonfuls 
 dix into a 
 :ids ; turn 
 ich, cut it 
 ;h butter, 
 pan with- 
 bake in a 
 
 ix with it 
 ful of cur- 
 iito round 
 
 \ 
 
 HROWN LOAF. 
 
 One eoircoup of niohisses, oiio toaspuoiu'ul t>{ Mula di^.stih ( il in 
 one-half teaoupful of lioiiin^' water ; stir into tlie molasses until 
 ifc foams, then mix into it graham flour and corn nual (in the pn»- 
 ]'Ortion of three to one) enough to make a tliirk batter, and tliiMi 
 ; dd one tablespoonful of lard; pour into a mould and steam four 
 I'.ours. To l>e eaten hot ; very nice as a [ludding, with sauce. 
 
 STEAMKD f;RAirAxM JiRKAD. 
 
 Two cups of graham flour, one egg, one tablespoonful melted 
 l)utter, three-cjuarters of a cuj) of milk, one-half cuj) of molasses, 
 two teas[)oonfuls of baking-powder ; steam one and a half hours. 
 
 MRS. M.'S BROWN RRI^^AD. 
 Scald one pint of brown tlour, make it thick as stifV mush, 
 then put in half a cup of yeast, and let this sponge stand over 
 night ; in the morning mix it up with w bite flour, and sweeten 
 to tai.te. This quantity makes into two small loaves. Jt re- 
 quires longer to bake than white breail. 
 
 ( IRA HAM MUFFINS. 
 
 One (juart of graham flour, two teaspoonfuls of baking-j)ow(hT, 
 II piece of butter the si/e of a walnut, one egg, one tablespoonful 
 «.f sugar, (Uie-half teasjioonful of salt, milk enough to make a 
 batter as thick as for griddle-cakes. 
 
 (iRAHAM BREAKFAST ROLLS. 
 Two pounds of potatoes b(jiled and pressed through a colander, 
 cue pint of water, one-half a cuj) of sugar, one-half a teaspoonful 
 ('f salt, one-half a cup of yeast ; mix into a stifl' dough with gra- 
 liam flour, ami let rise over night. In the morning nunild into 
 j-mall cakes, and when light bake. 
 
 (iRAHAM BLSCUIT. 
 
 One jtint of sAveet milk, one-half cup of butter, one-half eup of 
 sugar, two eggs, Hour enough to make still, an<l a spoonful bak- 
 ing-powder; drop on buttered tins. 
 
 BOSTON BROWN BREAD. 
 
 One (juart rye meal (not flour), two quarts of corn meal, t\\<i- 
 tliirds of a cup of molasses, into whieh beat a teaspoonful of soda, 
 add a teaspoonful of salt, and mix quite soft with boiling water, 
 and bake. 
 
 TO FRESHEN STALE BREAD. 
 
 Pump on or pour water over the loaf until moistened thnuigh, 
 in)t in a pan, set in the oven and bake until the moisture is all 
 absorbed. 
 
 MILK SPON(iE BREAD. 
 
 i'ut a pint of boiling water in a pitcher, with a teasi^oonful of 
 
no 
 
 THE SEASIDE COOK BOOK. 
 
 sugar ;f.m.-.i.iartor teaspoonfiil salt, and tho same of soda; let 
 It stand till you can boar your fin.uer in it ; -then add flour to 
 inakc a thick hattor ; beat it hard for two minutes. Now olace 
 the pitcher in a kettle of hot water-not hot enough to scald the 
 mixture ; keep the water at the same tcmju'raturc till the emi.tv- 
 nigs are light If set early in the morning they will be ready/if 
 watched carefully, at eleven o'clock to make a sponge, the slme 
 as for other bread, with a .juart of very warm milk. Let this 
 sponge get very light ; then make into loaves, and set to rise 
 again, taking care they df) not get too light this time ))efore tnit- 
 ting in the oven, or tiie bread will be dry and tasteless. 
 
 SALi-RISIN(; 13IIKAD. 
 
 1 Take newly ground middlings; put six heaping teaspoonfuls 
 ot It in a coffee cuj) ; add one teaspoon of sugar, one saltspoon of 
 salt, one-halt salt.spo.m of soda; mix thoroughly; pour boilintr 
 water m the mixtur.-. stirring it well together until it will nearly 
 hll the cup ; remove the spoon ; cover the cuj. <.f dough ; set it 
 where It will keep warn, not scahl ; .set it Bn-lay morning, an.l 
 it will be light for Saturday's baking ; if i„ .; hurr^■, set in a dish 
 ot warni water. Now put in bread-pan Hour enough for bread : 
 fu'd salt ; take one .juart of boiling water for three loaves, an.l 
 turn into the muldleof your Hour, stirring in slowly ; put enough 
 cold water (or inilk) to co.»i sutliciently to bear your Hnger in it ; 
 tlien add middlings- stir in well ; cover with some of the flour 
 and set m a warm place. When light enough, mix soft into 
 loaves; grease bread-i.ans, also top of the loaves, which makes 
 a tender upper crust ; cut gashes (piite deep across, and they will 
 rise evenly ; set near the stove, and when light enough,* bake 
 three-(|uarters of an hour. 
 
 2. In the morning take a (pxart dish and scald it out ; then put 
 111 a pint of warm water ; put in a teaspoonful of salt : stir H()ur 
 enough 111 to make a thick batter ; set the dish in a kettle of 
 warm water, and where it will keep of the same temperature- 
 ,iust warm enough to 1)ear your hand in. If the Hour is yood it 
 wih l,e at the top of the dish in two hours; then take Hour 
 enough in a pan to make three loaves of bread ; make a h<.le in 
 the middle ; put 111 the yeast, and the same dish full of warm 
 ^vater ; stir it up thick with a spo.m, and cover it up with some 
 flour, and set it to rise. When light, mould into loaves, and set 
 It in a warm place to rise again. When light enough, bake 
 three-quarters of an hour. 
 
 BAKIKfl POWDER BISCUIT. 
 
 One important i.oint is in having a hot oven ; another is, luue 
 Hour sifted, and roll dough as soft as you can handle ; then more 
 baking powder 13 needed. For each teacup of Hour take a tea- 
 sp<Jon of i^nvder ; butter the size of a small hen's egg, is sufficient 
 fOr a quart of flour. After rubbing butter and powder into the 
 
BREAD, niScUir, ETC. 
 
 US 
 
 amount of flour necdetl, turn in cold water (inilk will da), stirring 
 all of the tini(!, till the right couwistency is reached ; salt; then 
 roll lightly, and bake at once. They will prove flakey, feathery, 
 delicious, and more nutritious tlian hisciit raised with yeast. 
 
 SODA BISCUITS. 
 
 Three pints of flour, a tablespoon of butter and a tablespoon of 
 lard, a teaspoon of salt and a teaspoon even full of cream of 
 tartar with the flour dry, rub the Initterand lard very thoroughly 
 through it ; dissolve the soda in a pint of milk, and mix all 
 together. Rollout, udding as little flour as possible; out with 
 a biscuit-cuttor, and bake twenty minutes in a (juick oven. 
 
 TRKMONT IIOUSK ROLLS. 
 Take two «juarts of flour, add one teaspoonful of salt ; make 
 a hole in the middle and put into it one tablespooiiful of sugar, 
 butter about the size of an egg, one j)int of lioiled milk, and ono 
 teacupful of yeast Do not stir, but put them together at night, 
 and set in a cool place until morning. Then mix all together and 
 knead fifteen minutes. Set in a cool jjlace again for six hours, 
 and roll out about one half an iiich thick and cut with a biscuit 
 cutter. Moisten one edge w.'th butter, and fold together like 
 rolls. Lay in the pan so that tiey will not touch, set for half an 
 hour in a warm place to rise, and "l)ake in a (juick oven. 
 
 LIGHT BISCUIT. 
 
 1. Take about as much dough, after it is light, as would make a 
 good sized loaf of bread ; put in a pie-pan ;'mix in that a small 
 cup of lard and butter, more lard than butter, one tablespoon of 
 fine sugar ; do not put in any more flour ; never mind if sticky ; 
 then let rise very light, keeping in warm place ; roll out about 
 one-half inch thick without moulding. Bake in rather (luick 
 oven. Will bake in fifteen or twenty minutes. 
 
 2. In kneading l)read, set aside a small loaf for biscuits. Into 
 this work a heaping tablespoonful of lard and butter mi.\eil, 
 and a teaspoon of sugar. The more it is wi»rked the whiter it 
 will be. As it rises, mould it down twice before making into 
 biscuits. Roll out and cut with a biscuit cutter. The dough 
 should be quite soft. 
 
 frp:xch rolls. 
 
 One pint of milk come to a boil, one-half cup of butter, one 
 cup of sugar, one cup of yeiist, stirred into a sponge ; when light 
 knead up .stiff, add one cup of milk, put in just when light, roll 
 out, cut with a round cutter, butter one-half side, and lay the 
 other over. Bake fifteen minutep.. 
 
 rolls. 
 
 Take one quart of flour and mix quite soft with warm milk and 
 
04 
 
 THE SEASID1-: COOK BOOK. 
 
 one-halt cup ot yoant ; mix in Ihr i.i.,n.ii.- .-i,,.! M-t t.. rise until 
 noon ; tlien I.mik int.. it two v^^, tl, ,•,.,• tal,les|„M,ntul,i .,f ,sii-ar 
 on(. tul.l,..s,MMm ul ot l,.ittcr. a.wl t.-aspocnful of .salt; mix up wdl 
 1.T'! 7 ^^'t ' ''•■^"•In ^"'-1 «et to rise again until aln.ut an l.our 
 eforctea Ihon knoa.l a little, an.l .-utting ..ir a pie.o almut 
 the sizo of a comni..n l.iscuit, roll out to al.out tlic sizo of a .saucer 
 .spr«a.l thinly with hutter ami tun. over. After they are mouhle.l 
 let them stand until light enough, ami hake in a very .[uick oven 
 
 AVUKM' MUFFINtS. 
 One(,uartof flour, five tcaspoonfuls of l.aking powder, two 
 tahle.spoonfuls of butter, five cgg.s, milk euonrdi t(» inake a thick 
 
 WHITE MUFFINS. 
 
 One teaeu], of milk, three cup.s of flour, two cgg.s, one-half cup 
 of .sugar, piece of butter the .size of an egg, l.akhfg powder. ^ 
 
 J^OPOVKRS. 
 
 1 .One cup rich milk, oae ogg, (,ne cuj. flour, a little salt ; heat 
 together thoroughly, first the milk and flour, then egg and .salt • 
 hll buttered cups half full ; bake in a hot oven. ' 
 
 2. One pint sifted flour one and on e- ha If teaspoon fuLs ofbakini; 
 powder, one tab cspoonful .sugar, one-half teaspoonful of salt 
 large teaspoontul melted bt.tter, and, lastly, two eggs beaten 
 very light ; bake in gem-pans. ^^ 
 
 CREAM RUFFS. 
 
 Boil one pint Matter, rub together one-half pound of butter 
 with three-fourths of a pound of sifted flour ; stir into the water 
 while boiling. \\ hen it thickens like starch remove from the 
 fire. W hen cool stir into it ten well-beaten eggs and one small 
 teaspoon of soda Drop tiie mixture on to the buttered tins with 
 a large spoon. Bake until a light brown, in a .puck oven. 
 W hen d..ne open .m one si.le and till with mock cream, made as 
 follows : One cup of hue sugar, f.mr eggs, one cuj) of flour, one 
 quart of milk ; beat eggs to a froth ; stir in the sugar, then 
 Hour ; stir them m themilk while boiling ; .stir till it thickens ; 
 then remove from the hre and flavor with lemon or vanilla It 
 sJiould not be jjut into the jjufis until cold. 
 
 PUFFETS. 
 
 One ,|,!art flour, one pint milk, two eggs, beaten light, butter 
 size of an egg. three tal-K-spoonfuIs sugar, three teaspoonfuls 
 baking powder; bake (puck. ^ 
 
 ROSETTES, 
 
 yolks beaten very light, .add one quart of 
 
 To three eggs, th 
 iiulk, a piece oi butter the size of 
 the milk and eggs, three coflcccups of°Tlour', "a Vittlo 'saltrtii'ree 
 
 an egg cut in little pieces into 
 
riHc until 
 
 * I if Hll;:,','!!', 
 
 !X iij) well 
 an hour 
 
 Joe aljout 
 a SHU cor, 
 
 ! moulded 
 
 lick oven 
 
 der, two 
 :t' a tliick 
 
 i-lialf cup 
 dor. 
 
 alt ; beat 
 »nd Halt ; 
 
 r>f baking 
 ! of salt, 
 [S beaten 
 
 )f butter 
 lie water 
 roin the 
 lie small 
 tins with 
 :k oven, 
 nuide as 
 (uir, one 
 ir, then 
 lickens ; 
 lla. It 
 
 , butter 
 poonfuls 
 
 }uart of 
 CCS into 
 t, thi'eo 
 
 ' V 
 
 BREAD, BISCUIT, ETC. 96 
 
 teaspoonfuls of bakinjs'-jM.wdcr, and lastly the whites of the eggs 
 beaten very light and .stirred (juickly into the mixture. Bake in 
 a quick oven. 
 
 SALLY LUXN. 
 
 i. One (luart of Hour, a jiicce of butter the size of an egg, three 
 tablespoonful.i of sugar, two egg.s, two teacui)s of milk, two 
 tea-spoon ful.s of cream tartar, one nf Hodaaiid a little salt. Scatter 
 the cream of tartar, Hui^ar and the salt into the Hour; add the 
 eggs, the Ijutter melted and fUK; cuimf milk ; dissolve the hihUx 
 in the remaining cuj), and stir all together .steadily a few mo- 
 ments. Hake in two round jiau.s. 
 
 2. Rub into u quart of Hour two tea.spoonfuls (if baking-powder ; 
 beat together nearly half a cup of ]>ntU:r ami two tal)leHpoonful3 
 ofsug.r; put i?ito the Hour and mix witii a [liut of milk ; then 
 add two eggs beaten ligiit. 
 
 STRAWHKKRV SHORT! "AK K, 
 Make a good bi.scuit crust and mil out about one^piarter of an 
 inch thick, and cut into two cakes tiie same size and .shape ; 
 si)rea(! oneoverlightly with melted butter, and lay theother over it, 
 and bake in a hot oven. When done they will tall apart. Butter 
 them well, as usual Mix the l)erries with plenty of sugar, and 
 set in a warm place until iieeiled. Spread the berries in alternate 
 layers, having berries on the top, and over all spread whipped 
 cream or charlotte russe. The juice that has run from the fruit 
 can be sent to the table in a tureen and served as cut, 
 
 LICMOX SHORTCAKK. 
 Make a nice rich shortcake, .split and butter ; then take tjie 
 rind, juice and pulp of two lemons, one cup of sugar and one cup 
 of cream. Mix thoroughly and spread. 
 
 YEAST W AFFLKS. 
 Take three pints of milk, one tablespoonful of butter, put them 
 into a pan on the .stove until the l)utter melts, add Hve eggs, well 
 beaten, one tablespoonful of salt, one and one-half tablespoonfula 
 of yeast, and about three pints of flour. Make up and let them 
 rise three or four hours before baking. 
 
 WAFFLES. 
 
 1. Four eggs beaten'separately, one (juart of milk, a piece of but- 
 ter the size of an egg, melted ; three te- •; >onfuls of baking-pow- 
 der, a, little salt, enough Hour t(» make .. lather thick batter. 
 
 2. Sift together or.e quart of Hour, one-half teaspoonful of salt, 
 one teasjioonful of sugar, and three teasj»oonfuls of baking-pow- 
 der ; then add two eggs, well beaten, and one and a half pints of 
 milk. Vtlien done, sift sugar over them, and servt? Iiot. 
 
 CREAM \YAFFLES. 
 
 One pint of rich sour cream; stir into it one teaspoonful of saler- 
 
90 
 
 THE SEASIDE CoOK BOOK. 
 
 atua, then add flour to make rather a stiff hatter. To be split 
 and buttered. 
 
 LEMON TURNOVERS. 
 Four desHert spodnfulsof flour, one of powilered sugar, the rind 
 of one lenion, two ouncea of melted butter, two eggs and a little 
 milk. Mix flour, Hugar and lemon with the inilk to the eonsis- 
 teney of l»atter ; add the butter and eggs well beaten. Fry and 
 turn over. 
 
 VARIETIES. 
 
 Two egg.s beat liglit, teaspoon of salt, the egg thickened with 
 flour to roll out thin as a wafer ; cut in utripa one inch wide uikI 
 four inchcH long, wind it round your finger, and fry them as you 
 do douglinuts. 
 
 DROP BISCUIT. 
 Kul) into one quart of flour onedialf teacup of butter, one small 
 tea.sj)oonful of salt, two tablespoon fuls of l)aking powder, enough 
 sweet milk to mix with a spoon. Drop on buttered pans. 
 
 MILK TOAST. 
 
 Place the milk tn heat, mix a teaspoonful of flmir snujothly 
 
 with a little milk, stir it in, and let it come just to a boil, with a 
 
 piece of butter the size of an egg to a (juart of milk, and some 
 
 salt. Place your toast on a deep dish and i)our your gravy over it. 
 
 MOCK CREAM TOAST. 
 Melt in one (|uart of morning's milk about two ounces of but- 
 ter, a large teaspoonful of flour, freed from lumps, and the yolks 
 of three eggs, beaten light. Heat these ingredients together for 
 several minutes, strain the cream through a tine hair sieve, and 
 when wanted beat it constantly with a brisk movement. 
 
 OATMEAL P0RRID<;E. 
 
 Allow one cujiful of oatmeal to one quart of boiling water, an( 
 le teaspoonful of salt. Sift tlie meal in the boiliuL' water witl 
 
 d 
 ing water with 
 stirring with the other. Boil from half to three-quar- 
 ters of an hour. 
 
 one 
 one haiK 
 
 OATMEAL GEMS. 
 Take one cup of oatmeal and soak it over night in one cup of 
 water ; in the morning add one cup of sour mifk, one teaspoon of 
 saleratus, one cu{) of flour, a litth- salt ; they are baked in irons 
 as oth-jr gems and muffins ; if on flrst trial you find them moist 
 and sticky, add a little more flour, as some flour thickens more 
 than others. Or use sw eet milk and baking powder. 
 
 FRIED CORN BREAD. 
 
 Take pieces of cold corn bread and crumble them up tine? 
 put them in a saucepan, ixmring in a little hot water, just to 
 
DUE AD, BISCUIT, ETC. 
 
 07 
 
 ) be split 
 
 ', tho riml 
 
 cl a little 
 
 lie ooriHis- 
 
 Fry and 
 
 :!iiO(l with 
 wiile iiiid 
 )m aa you 
 
 one small 
 r, eiiinigli 
 
 UH. 
 
 siiKjothly 
 11, with a 
 md some 
 ■y over it. 
 
 !S of but- 
 tlie yolks 
 ether for 
 ieve, and 
 
 ater, and 
 ater with 
 ree-quar- 
 
 e cup of 
 ispoon of 
 in irons 
 3m moist 
 ens more 
 
 up tine J 
 , just to 
 
 moisten ; aild Itutter, • '^pper and salt ; mix and warm up. This 
 mak«8 a nice diyh for nmcli, and is a good way to fave pieces of 
 corn bread left. 
 
 KRKNCH TOAST. 
 
 1. Take tliree eggs, beat well and add onodialf teacupful of 
 milk ; dip into tliia mixture slices of bread, and fry them in but- 
 ter till slightly browned ; serve piping hot. 
 
 2. For a family of five ta're five slices of bread (the Ituigcr the 
 bread has been baked the btitter), and have n-ady a bow' <>f 
 water, into which a jiinch of salt has been dropped ; take a piece 
 of butter the si/e of a walnut, and thoroughly grease the Imttom 
 of a frying-pan ; then beat live eggs to a froth ; dii» each slice of 
 bread into the water, then into tlie egg. and place it Hat on the 
 bottom of the frying-nan ; pour <)ver the bread the remaining egg 
 which was left in the bowl ; set the frying-pan over the Hr. care- 
 fully turning the bread over when it l)ecome8 a light brown; pep- 
 per and .salt to taste, and rest assured that as often as it is 
 brought on the table, just so often will your dinner bo praised. 
 
 CIRAHAM MUFFINS. 
 
 Set the iron gem-pans on the stove to heat ; beat one egg light 
 in a basin ; add one teacupfnl sour milk and two tablespoonfuls 
 sugar ; .stir well together ; add a mere pinch of salt ; stir in (Ira- 
 ham flour to make a rather stitl' batter ; mix thoroughly, with the 
 addition of one tablespoonful melted butter ; and lastly, stir in 
 one-third teaspoonful soda dissolved in a teaspoonful of hot 
 water ; the latter, when ready to drop into the well-heated and 
 greased gem-pans, should be so thick that it will not run from 
 the spoon, but just drop nicely. This will make one dozen ex- 
 cellent gems. 
 
 LIZZIE'S CREAM MUFFINS. 
 
 One pint of milk, one pint of flour, three eggs (yolks and whites 
 beaten separately), a little salt, one teaspoonful melted butter ; 
 put in gem-pans, and bake in a pretty hot oven twenty minutes. 
 If made and baked right, these cannot be excelled. 
 
 park?:r house rolls. 
 
 One <iuart of flour, two tablespoonfuls of .sugar, two table- 
 spoonfuls of butter nd)bed into the flour, one-half cup of yeast, 
 one pint of warm milk; stir this up at night, and jtut it to rise ; 
 in the morning stir in flour enough to have it knoad witliout 
 sticking, and then put it back in the same dish to rise again, 
 and when risen light and nice, make it out into rolls ; put them 
 in the tin you wish to bake them in, and let them be in a mode- 
 rateiy warm piace uniu Lca uniu ; tncn, n. in^^ rti- itw ti-^vu 
 enough, put them near the stove a few minutes until the^ oo 
 rise, then bake in a quick oven. 
 
r 
 
 08 
 
 THE ><;easide cook book. 
 
 KOT.LS. 
 
 tmgj:he„. ,nto the oven, gasl^leeply acr.^L the C'nl,!*:^,;:;;; 
 
 KU8K. 
 
 b.itSr" !?ulVl "^'' "^ *^""^''- ' '" "Vr* «^ •^"-'''^'•' '^'-^l^' ^^ ^"P of ..united 
 buttei ami three egg.s ; ,„,x and add ilour a.s needed- let it Is.. 
 
 when hght, knead well and make into his,, ut a, i tf I ' 
 
 again; add a few currants, if dc^sircd 1^.^ ^^ t^f.^^'' P'''' 
 with sugar and water ; silt ov.r son^ t^J;^ ^.flltl^i" '''''' 
 KKLICIOUS IITCK WAFILKS. 
 Take one ,|uart of .sweet nnik, t«(. eotieeeun.s" of hoilod ri,.,. 
 and three-quarters of a cup of wheat (lour; w trni tl mi l i 
 in tlie ahove-named arti.-lrs. ad.l half a t< -u , f i ' ^"^ 
 
 yeast, two tal.lespnnnfnl.s .,l disti le y^st an ] ■ f "r^^""''^'^^ 
 |"1 of salt : make at ll> o el.,.k to us^ f^rti:^'; ;1 t in'ti;;;; 
 
 Sie^ii^Iir ""'' ''' """'■ ''''' ''-'' '^^' -^" '-ten ; hi";;; 
 
 NXOW BALLS. 
 One cup sugar, one-lialf cnii hutter whitfs of (i,-.. . a 
 
 to make a batter, and bake ,n sniall tins In ^^n; pau^ '^^'' ^''''' 
 
 FRITTERS. 
 
 1. Two eggs, two teaspoonfuls sour milk onetoa'<t.nm,f„i » i 
 our tablespoonfuls butter, and flour to make a sTft hn/f I""' 
 
 m hot lanl, an.l serve wit), sweet .sauce' '^""' ' ^"^ 
 
 2. Take three eg<;a to each pint of rich swept mill- -. .>;. i r 
 •salt, and flour to make a batte^stitrenoudUcMl,. V ^ ''' ''^ 
 into boiling lard. Or, use a teacupfu r e S 1 ' '"' •' '^'""'^ 
 stead of the eggs, and fry immediitely. ^ '" '''''''' "" 
 
 FRITTER liATlIvK. 
 
 Two cups of flour (sifted), tea.spoonful of hakin--|,„wder snlf 
 
 but lar.1 ; dram in^a 'edliid and' X^'^^'^ wJlJ: T '^^^^'"^ 
 and serve quickly. ^^ '''*^' '^""^ «%'«"•. 
 
 *■ 
 
 
 ''t 
 
 i 
 
I 'lone [joiir 
 »ol, but not 
 up of yeast 
 rvhon light, 
 111 of sugjir, 
 knead well 
 and repeat 
 ut in siiiall 
 ver, laying 
 ; sot them 
 niake into 
 )of(ire piit- 
 ith a sharp 
 
 ol' melted 
 let it ri.se ; 
 set to rise 
 :e the to2)s 
 luke. 
 
 'ilcd rice, 
 milk, stir 
 •iiie-niade 
 teaspoon - 
 II <i Avarin 
 ; hake in 
 
 ggs, Hour 
 
 iful soda, 
 tter ; fry 
 
 pinch of 
 1 a spoon 
 'HOW, iu- 
 
 ler, salt, 
 add any 
 boiling 
 e sugar, 
 
 BREAD, niSCriT. A'/v 
 HOMINY FRri'J'KRS. 
 
 00 
 
 To one cup cold boilt;d hoihiny add one-half cup of milk, and 
 when well mixed, add one cup tlour, one or two eggs, a saltspoon- 
 ful of salt, and one teas[»oonful of baking-powder, stirred in last 
 in a little of the thnir ; have plenty of boiling lard in a frying- 
 pan, enough to float tlie fritters ; drop in from a s])oon ; fry till 
 a good brown color. If these directions are faithfidly followed, 
 we can promise ycni some fritters that will delight all who par- 
 take of them. 
 
 OAT MKAL ORUHL. 
 
 Take two ounces of oat meal and one and one-half j)int8 of 
 water ;'^rub the meal in a ba^sin witli tin: back of a spoon, in a 
 .small (luantity of water, poui'ing oti' tlie thiid after the coarser 
 particles arc settled, but while the milkiness continues, repeat 
 the o[)eration until the milkines.s disappears ; next put the wash- 
 ings into a pan, stir until tliey boil, and a soft, thick nuicilage is 
 formed ;' sweeten to taste. 
 
 SAVORY RISC L' ITS. 
 
 Take twelve eggs, their weight in powdered sugar, and half 
 their weight iji fine flour ; beat up the j-olks with tha sugar, add- 
 ing a little grateil lemon peel and orange-flower water ; whip the 
 wliite.s separately into a still' froth, mix with the ther, then stir 
 in the flour and beat the whole together; butter lould and put 
 in your mixture ; bake in a moderately warm o\en. These bis- 
 cuits are very light and delicate. 
 
 DYSPEPSIA BREAD. 
 
 One pint bowl of (!raham tlour, di.ssolve one-half tea.spoonful 
 of soda in two-thirds of a cup of home-made yeast, and add to 
 the mixture one teacup of nuilasses ; pour in suthcient warm 
 water to make it somewhat thinner than flour bread. 
 
 PUFFETS. 
 
 One (piart of flour, one-half teaspoonful of salt, butter the size 
 of an egg, two eggs, two tablespoonfuls white sugar, one pint of 
 milk, and three teaspoonfuls of baking j)owder. Rub butter into 
 the Hour, beat the eggs separately, adding the whites last. Bake 
 in jem pans in a hot oven. 
 
 RICK MUPTINS. 
 
 Onei)intof boiled rice, one pint of milk, five eggs, one-half 
 cup of butter and lard nuxed, (mo ])int of sponge, and a little 
 salt. Beat the rice, butter and yolks of the eggs together, then 
 add sponge and nulk, lloui' enough to make a mIiIF batter. Let it 
 rise very light, beat the whites of the eggs, and stir in just be- 
 fore putting into the oven. 
 
 1 
 
too 
 
 THE SEASJDLJ CVuK BOOK. 
 
 RICE BREAD. 
 
 Take a plate of boiled rice warm enough to melt a lump of 
 butter the size of a walnut, beat two eggs separately, mix with 
 them one and one-half cups of flour, and milk enough to make 
 a thick batter. Crease the pans and bake like break or muttins, 
 
 RICE CROQUETTES. 
 
 Take cohi boiled rice, add three eggs with sugar and lemon 
 peel to your taste ; make into oval balls ; rub with bread-crumbs, 
 dip in egg ; fry in butter ; when done, si)rinkle sugar over them. 
 
 APPLE PANCAKES (VERY NICE). 
 Three pints of milk, eight eggs, and flour enough to make a 
 thick l)atter, teaspoon of salt, add six or eight apples cliopped 
 tine, and fry in lard. 
 
 SPANISH PUFFS. 
 
 I'ut into a sauce-pan a teacupful of water, a tablespoonful of 
 powdered sugar, half a teaspoonful of salt, and two ounces of 
 butter : while it is boiling add sutlicient flour for it to leave the 
 sauce-pan ; stir in one ))yone tlie yolks of four eggs ; drojja tea- 
 spoonful at a time into boilirig lard ; fry them a light brown. 
 Eat with maple syrup. 
 
 CORN STARCH PUFFS. 
 
 Four eggs beaten separately ; one cup of sugar ; one cup of 
 corn-starch ; one-half cup of butter ; ono teaspoonful of lemon in 
 the butter and sugar ; two teaspoonfuls of baking-powder mized 
 in the oorn-starcli. 
 
 BR FAR FAST PUFFS. 
 
 One pint of milk, one jtint oi flour, two eggs, a liHup of butter 
 the size of an egg, and a pincli of salt ; jmt the flour after sifting 
 in a inn, and the butter in the middle of the flour, break in the 
 eggs, and woi-k tlie butter and eugs thoroughly into the flour, 
 then gradually add tlie milk until you have a smooth batter, 
 l^ake them in French-roll pans. 'J'hey take Init a few mijiutes tc 
 bake. 
 
 FLANNEL CAKES. 
 
 Three eggs, one quart of sweet milk, about one quart of flour, 
 a small teaspoonful of salt, two tables})oonfuls of Craig's baking 
 powder ; beat the yolks and half of tlie milk, salt and flour to- 
 gether ; then the remainder of the milk ; at last, the whites of 
 the eggs, well beaten. A teacup of boiled rice is an improvement. 
 
 OYSTER FRITTERS. 
 
 One and one-half pints of sweet milk, one and one-fourth 
 pounds of flouTi four eirufs (the volks must be beafpu vof- tlii"'') 
 to which add milk and floui ; stir the whole well together, then 
 beat whites to a stifl" froth aud stir them gradually into the 
 
 1 
 
\ 
 
 BHEAl), niScr/T, ETC. 
 
 101 
 
 a lump of 
 
 mix with 
 
 1 to make 
 
 •r muffins. 
 
 iikI lemon 
 id-crumbs, 
 :)ver them. 
 
 o make a 
 s chopj)ed 
 
 spoonful of 
 ounces of 
 leave the 
 Irop a tea- 
 lit brown. 
 
 ne cup of 
 •f lemon in 
 der mized 
 
 of butter 
 ter sifting 
 jak in tlie 
 the Hour, 
 th batter, 
 nimites tc 
 
 b of flour, 
 
 ?'s baking 
 
 flour to- 
 
 whites of 
 
 rovemeut. 
 
 )ne-fourth 
 ■vy thick), 
 ther, then 
 i into the 
 
 l>atter ; take a spoonful of the mixture, drop an oyster into it, 
 and fry in hot lard ; let them be a li,L,'ht brown on l)oth sides. 
 
 FRITTFPS. 
 
 1. One cup of milk, one eup of tl and three eggs. 
 
 2. Two eL'i^s, one cup of milk, a - ule salt, and flour enough to 
 make a stiff batter ; drop into boiling iard, and eat hot with sirup 
 or sweetened cream. 
 
 APPLE FRITTERS. 
 
 1. Three eggs, one cup of flour, one of milk ; bake on a griddle 
 a little thicker than flour cakes. Pare the ajiples, cut in thick 
 slices, and bake in the oven ; Mhile hot, lay a piece of apple on 
 each fritter ; sprinkle a little sugar over the toj) of each apple ; 
 serve. 
 
 2. Four eggs to one ([uart of sweet milk, one teaspoon of soda, 
 two teaspoonfuls of cream tartar, flour ; pare and cut apple in 
 thin slices, and mix into the batter. 
 
 CREAM FRPfTERS. 
 
 One and one-half pints of flour, yolks of four eggs, two tea- 
 spotmfuls of baking powder, shortening of lard ami butter to- 
 gether the size of a hickory nut, milk enough to make a thick 
 batter ; drop in hot lard, and fry. Eat with butter and sugar, 
 or dip pieces of apple into the batter before frying. 
 
 VAM\ WAFFLES. 
 
 One pint of milk, one-half cup of melted butter, and flour to 
 make a soft l)atter, four eggs beaten se}»arately ; beat all thor- 
 oughly, and add two teaspoonfuls of baking-powder. 
 
 HOW TO COOK OATMEAL. 
 
 Oatmeal i-: seldom cooked sufliciently. For the coarser oat- 
 meals (which are l)y far the best for mush) measure five or six 
 parts water (jtreferably soft) — yes, measure it, and then you will 
 Iiave it alike every time, and not be al the trouble of watching it 
 to see if it is of right consistency and adding more meal. As 
 soon as the water boils, pour in one part meal. Tliese coarse 
 meals do not recpiire stirring u}». Let it boil up smartly until it 
 sets or is evenly diffused through the water, then set it back 
 where it will not boil so fast, and after half an hour place it 
 where it will hardly simmer. Let it cook half an hour at least, 
 and two hours if possiVde. If the time is limited, put it to soak 
 beforehand, and stir it when heating up. After that it recjuires 
 no stirring. The sliminess often complained of is due to the 
 constant stirring which some cooks jjractice. The surest way to 
 avoid scorching i" to cook it,''i5i a il<>.uVilc ki^ttb' or in a tits 'iish 
 set into a kettle of boiling water, then all the attention it re- 
 (juires is to keep water in the kettle beneath and to see that it 
 
 
202 THE SEASIDE C<>Oh' linnK. 
 
 boils. Disturb a. little as possible -^-^^^tlle^^itJ^e; 
 Htan.l a feu" uiinutea before serving .J^VJ'e only they require 
 line oatmeals the process .s '"^^^^^^^ ^^,^ ; ^^^^^^ 
 mueh stirring while setting, h 1 the V^^ ^^ ^^ir the.n 
 
 fr,.,.,ater after that. It is particularlj • 'J^a t u ^^^^ 
 
 uatil served. Tiie t me required to f- \J\\^;V;,^; Seotch (or 
 hour is none too nuich o get the be t ^J^^^^^ '^^^^^^^^ ,,f cooking 
 Canadia,!. as it is soinetuues eale^ It » '"^^ j;^^^^ , ,,f flavor. 
 
 fl:^:^T::st^^:::^^t^ - .. .^l.. .. the 
 
 main disli for breakfast. 
 
 OVTMKAL MUSlI-IMrUOVKD. 
 Mueh better than the old way of stirring the c^timsU xn^ 
 boiling water is the new -ay of eookmg it n a ^ uu lu^^ ^^^ 
 
 i---rt,;^y-^^^^ 
 ±i^;;iirt"t:tj;^t t.;f o^.!;; ^i^^^ -^- the 
 
 bottom of the kettle. 
 
 9 
 
 PUDDINGS. 
 
 . 1 -r .n;„,r Invc i.lentv of water in the pot boiling 
 
 pings. . . , ovvfptpned and passed through a 
 
 !i„':r'.:r,\i:i;ay Sict;;::^^xr ,u .i.. . gooc sauce. 
 
 Beat tlie eggs sei'^r'^tely ^^^ greased. 
 
 ^ ^^'^r^y:;;lat^^vnu.g^-t'o^h^^^ water Sid well 
 
 "Tboiling, always put the pudding into boiling water, enough 
 ''BoUcd and steamed puddings require nearly twice as much 
 time as baked. 
 
 APPLE DUMPLINOS. 
 
 use gooa .^ea .^.. un ..P.e» j;^. an. '^-'rj^::^ 
 
 
ow it to 
 ul other 
 require 
 is inuuli 
 tir them 
 , but an 
 ;()tch (or 
 cooking 
 if liavor. 
 IS as the 
 
 iical into 
 •ttle. It 
 thvays he 
 Diitaiuing 
 couple of 
 with the 
 
 PUDDINGS. 
 
 WJ 
 
 f)t boiling 
 
 (I more as 
 
 ;h is used, 
 
 so that it 
 
 ill closely, 
 as needed. 
 
 tarch pud- 
 through a 
 
 good sauce. 
 
 ill greased, 
 er and well 
 
 ter, enough 
 
 36 as much 
 
 > the cores ; 
 m a piece of 
 remove the 
 
 cloths, cut a piece from each and put in some sugar and fresh 
 butter; replace the piece of paste, and sprinkle with ])owdere(' 
 sugar ; if preferre<.l, they may be served with liquid sauce or 
 sweetened cream. 
 
 APPLE ROLL. 
 
 One pound flour one-fourth pound of butter; mix with sufTicient 
 water to make a not very stiff paste ; pare and slice rather tliick, 
 some tart apples ; roil out the paste as for pie-crust, and s[(rea(l 
 the sliced apples to cover it ; sprinkU) on a little flour, aiid roll 
 lip as tightly as possible witliout lireaking the paste ; cook it in 
 a steamer, or wrap in a cloth and boil for an hour ; serve by cut- 
 ting across in thin slices, with sauce of butter and sugar. 
 
 BROWN-TOP PUDDING. 
 
 Take slices of any kind of rich cake witliout fruit, make a cus- 
 tard of four eggs, one (|uart of milk, sugar, and flavor to taste ; 
 pour over the cake, which will rise to the top ; bake like custard. 
 
 t BLACKBERRY PUDDING. 
 
 1. Put the berries into a preserving kettle and mash with sugar 
 enough to make sweet ; set over the fire, and when it begins to 
 simmer, stir in very gradually two teaspoonfuls of flour to a 
 quart of fruit ; stir until -well cooked, and eat either hot or cold 
 with cream ; raspl)erries may be used in the same way. 
 
 2. Butter and lard together the size of an egg, one cup of 
 sugar, one egg, lieat sugar, butter, lard and egg together, one cup 
 of sweet milk, two teaspoonfuls of baking powder; stir thick 
 with berries. 
 
 BATTER FRUIT PUDDING. 
 
 Butter thickly a pudding-disli that will hold a pint and one- 
 half ; fill it nearly fidl of good baking apples, cut up fine ; pour 
 over them a batter made with four tablespoonfuls of flour, three 
 eggs, and one-half pint of milk ; tie a buttered and floured cloth 
 over the dish, which ought to lie (juite full, and boil the pudding 
 one and a quarter hours ; turn it out into a hot dish, and strew 
 sugar thickly over it. 
 
 CHARLES' PUDDING. 
 
 One cup of sugar, one tablespoonful of melted butter, one cuj) 
 .sweet milk, one egg, one and one-half teaspoonfuls baking i)ow- 
 der ; mix with .one jiint of flour ; bake one-half hour, and eat hot 
 with sweet sauce. 
 
 DYSPEPTICS' PUDDING. 
 
 Boil a cup of rice until done soft ; then take two eggs, a cup 
 of sugar and one of milk, and stir all together and add to the 
 rice ; pare six good cooking apples, slice small and place in bot- 
 tom of pudding dish and pour the rice custard over them ; place 
 
tOA 
 
 THE SEASIDE COOK BOOK. 
 
 in a moderate oven long enough to hake the apples. To ])e eaten 
 warm, either with or without cream. 
 
 DELICIOUS PUDDINc;, 
 Two cups of fine bread crumhs, one and one-half cni.s white > ^ 
 sugar, hve eggs one tablespoontul butter, one quart freih ik 
 one-half cup jelly or jam ; rub the butter and\,ne cup o t e 
 •sugar together ; then a.hl the beaten yolk8 of the cuKS • beat U 
 to a cream ; then a.hl the bread crumb.s, which hate ,;re^^.u>;v 
 been 8oake<l ,n the milk ; bake in a pud, ing dish (not filli m' it 
 niore ban two-thirds full) until the custard i,s '"it '' the ra v 
 1 othe n.outh of the oven, and spread over the jelly r am • 
 hil ' TZ r ""'' ' '"-V'^g^e.made of the beaten whitls' a mi 
 halt a cup of sugar: put back in oven and allow it t.. remain 
 
 ™n Tr""?"^^"f'-"-''^ ^^^«^' t" be eaten enid wit 
 cieam. 1 his la truly delicious. 
 
 INDIAN PUDDINf;. 
 
 Take two (luarts of sweet milk, scald one ,.f them add f..ur- > 
 een tablespoonfuls (level full) of Indian meal, one t .ac inf .f ' 
 
 ^SVE ^^, ''-' - ^-' -'^ -^t and n^lassef 
 
 AUNT KITTIE'S SUET PUDltlXi^. 
 
 HvnT.n''"^ 'n«lf «cs one cup .suet, one cup raisins, one cup milk, 
 tu o teaspoonfuls baking pow.ler ; add flour till very .still' to beat 
 
 rnni nT^ V/'"^ V' '' '^^^^"'""« ^'^'^ ''' "^'"^'^^^l ^.tg. and steam 
 constantly for three hours. 
 
 LEMON PUDDING. 
 
 I. One pint of white sugar, one-quarter of a pound of butter » 
 three emons, four wine-glasses of water, the yolks of four ef-s '• ^ 
 cook down thick and pour over sponge cake sliced in a pan ; belt 
 the whites of four egg.s witli two tablespoonfuls of white sugar to 
 each white of egg, and put over the top of the pud.liiu^ • S it 
 remain in the stove just long enough to become a light brown 
 
 2 One large lemon or three small ones, half a pound of sugar 
 half a pound of butter, one cofleecup of cream or milk, and one! 
 fourth pound of butter, .ix eggs, three tables],oonfuls of giXd 
 cracker or bread crumbs. Beat the butter and «ugar to a c?eam 
 grate the rind of a lemon, ad.l juice and yolks of t's a d 
 crackers, then the beaten whites of eggs and lemon. Sai^e for 
 the above: Mix well three tablespoonfuls of butter ; add oo 
 and one-halt cups white sugar, then two eg.s well b4ten, and 
 one gill of milk ; put in a small bucket in a kettle of hot vate 
 and let it thicken. Flavor with vanilla or h-mon ' 
 
 of t-ie^'on 'f?-''"' /"T'' breadcrumbs to thicken, one cup 
 1 %' ! !, "^T^' of milk, sugar to sweeten. Steam three hours 
 4. Beat the yolks of two eggs light ; add two cupfuls of sugar'; % 
 
 
PUDDINGS. 
 
 lOu 
 
 \ J 
 
 \ 
 
 dissolve four tablespoonfuls of com starch in a little coKl water ; 
 stir into it two teacupfuls of boiling water; put in the juice (if 
 two lemons, with some of the grated peel. Mix all t<.gether with 
 a teaspuonful of butter. liake al)out liftoen niinutea. When 
 done, spread over the top the beaten white.s of the eggs, and 
 
 brown. , , , c >. 
 
 o. One lemon, grated, oni;dialt cup .sugar, one cup ol suet 
 chopped fine, four eggs, beaten seiiarately, one cup of nulk, one- 
 half cup of Hour, two cups of l)read crumbs, two teaspoonfuls 
 l>'aking powder. Soak the bread crundi.s in the milk, a<ld eggs 
 and sugar, then suet, and beat thoroughly together; tlien add 
 lemon and Hour. Steam or boil in a mold two and (uieduUt hours. 
 
 Eat with sauce. . , . • . , ^ i 
 
 6 Line a pudding-dish with a nice pie-[)aHtc ; make a custanl 
 of a" pint an.l a half of milk, yolks of Lwo eggs, Uso ta!;]e"i>n,.ntu!.-i 
 of Hour or corn-starch, three-(iuarters of a cup of sugar, and the 
 grated rind and juice of a lem(m ; pour i;i the dish and bake ; 
 when done, spread whites, beaten, over the top, and brown. 
 
 roVKRTV i'Ul)L)IN(^. 
 
 Put a layer of api)le-sauce in a buttered pudding-dish, then a 
 layer of cracker or bread crumbs, sprinkled with bits ot butter 
 and seasoned with spice to taste, then a layer of sauce, and so 
 on, the ui.per layer being of crumbs ; lay bits of butter on the 
 top and bake ; eat with cream. 
 
 ENGLISH PLUM l'Ln)UIX(i. 
 
 Nine e.'Ts l)eaten to a froth, add Hour sutUcient to make a 
 thick batter free from lumps, add one pint new milk, and beat 
 well • add two pounds of raisins stone.l, and two pounds ot cur- 
 rants' wa^lied and drie.l, one pound of citron sliced, onc-(iuarter 
 pound bitter almonds divided, tliree-fourths of a pound brown 
 sugar, one nutmeg, one teaspoon of allspice, mace and cinnamon, 
 three-fourths of a pound l^eef suet chopped tme ; mn; three .lays 
 before cooking, and beat well again ; add more nulk if reciuired. 
 If made into two puddings, boil four hours. 
 
 PLUM PUDDlNd. 
 1 One pound of raisins stoned, one pound of currants washed 
 and dried, one pound of rich beef suet minced, one pound of 
 stale bread-crumbs, one pound of Hour. Mix the bread-crumbs, 
 Hour and suet together ; l^eat six eggs well, and add to them a 
 innt of sweet milk, a teaspoonful of soda m the nulk ; beat the 
 e.r„s and milk with the suet and Hour f(n- some time, then stir in 
 the currants and raisins, mixing well as you proceed. Mix in 
 also one fourth of a pound of candied orange and lemon peel cut 
 in small pieces, one ounce of powdered cinmunon, one-halt ounce 
 -f - .„.,i,,r„.i ..irifn^v on^' ia"ito<l nutmeg, and a little salt. I'jitlier 
 bake or Ijoil, according to taste; bake nearly two hours; it boiled, 
 
 ♦ 
 
lOlJ 
 
 THE SEASIDE COOK BOOK. 
 
 J.our into a dotli, tic tlic cloth, all 
 
 and hoi I f: 
 sauce. 
 
 <"---ixliour.s. It is Letter l.oile'.l. Ser 
 
 )win,tr a little room to swell 
 
 LP'!'!:,'"''','^ a|,o„n,lof wheat f!,.,,,. half 
 
 vc with vanilla 
 
 stoned and el 
 
 and dried ; \\ 
 
 opped, and the 
 
 •'<(' milk eiinntjh to st 
 
 I pound f)f raisiuH 
 s;tnie of currants pieked. washe<l 
 
 ir easi 
 
 P""nd of suet chopped Hue, and f, 
 
 ly wit I 
 
 lar^H' teaspoonful <.f 
 
 1 asponn, a(hl half 
 
 '\^ 
 
 "!• well-l.eaten e 
 
 to^'cther. and 1..,il it f,,,. 't„.() 1 
 
 niaco, cinnamon and allsni 
 
 A'Ks and a 
 
 <^f' ; mix all well 
 
 serve with liuttn 
 
 •oiir.s and a half in a cloth or t 
 
 cold, may 1 
 
 or .sugar, or Mine sauce. ]'] 
 
 in; 
 
 ly lio wainiid in a pan ^itl 
 
 1 so 
 
 I'lNKAI'PLK l'Ur)])IN(, 
 
 -n,e a i-udding-lish with slices of cake; ,sl 
 
 me of the sauce 
 
 ""» pudding, if 
 
 ani 
 
 witl 
 
 cf)ver •with slices of cjd 
 
 place a layer on the cake in the 1 
 '_.sii,L.^nr, then more pineapple, an,l 
 
 ice thin a pineapj)l( 
 
 ', sjiniikle 
 
 ^■..-. ,...,. Mices oi caKe, ;,,n(| over 1 
 
 Mater; cover and hake slow ly f,,,- m.arl 
 
 'ottoni of thr (lis! 
 •or.n until tlie dish 'is full 
 ^^ pour a cup of 
 
 and over the m hoi 
 
 y two hour 
 
 One pint of hrcad-i lund 
 
 QUEKX OK n'I)DIK( 
 
 s 
 
 ter si/e of 
 
 •.s. 
 
 l.al 
 
 an egp, y„lks .,f f, 
 
 oue ipiart milk, < 
 
 our eL'irs 
 
 <o as cmstard : heat the m hites ""r^' f( 
 
 fl, 
 
 , "lie cup sugar, hut- 
 
 iivor Mith lem 
 
 >iir cirgs to a froth. 
 
 )n ami 
 
 •f a 1 
 
 mix 
 
 . . - -.-^ ...» »iiiin.-n 
 
 ■\\itn a ciii) of ixiwdered smmr nn,] 
 
 frosti 
 
 ng aiK 
 
 hal 
 
 cream, or warm, 
 
 e until slightly hrown. To 1,. .,,,.„ 
 with any sauce that may he preferred 
 
 vcr with the 
 >c eaten Avith cold 
 
 RVK MINUTE PUDDING. 
 
 Heat milk to the hoilini'-ixiint s'llf f^ f.iff i ,• . 
 
 ally rye flour to make a tlVic In js h ^ , ' '' T^,f'' "» S^'^^^^' 
 and eat with .sugar and erean,. ' '" "* ^'^^'''' "^'""t^-^^' 
 
 lUTTKR PUDDIX(; 
 
 flouV,^^^^e:s;2* Ci!^:,:;;;;;,:;:!;; ^^ and one-haif 
 
 hutter, fcM- .Iried currants stevV. Jahlespor.ns melted 
 
 be^at.,n with «auce. O^lSd.ll^f X ^''nX^^;^ ^L^k ^'^^'^ ' '^ 
 
 powder; hake in a h.luered .^xL i:^X^!S^ '' '^'^"°- 
 BAKED INDIAN PUDDINt;. 
 1. I'lto one (luart of boiliuLMiiilk sti".- o i,.,if^ •" x /• 
 when cold, add oned.alf e m f I ,u ' %^'u ^'"'* ^'V'T "'^^^^ ' 
 
 taten, o™ pint of coM „ulk, „„e taul^.^'llf^/l/'^SrrrSlL" 
 
 \ 
 
nrDDiNds. 
 
 /or 
 
 oil], of sw^ar, one cup < I laolassea, one tca^poonful of ginger, ono 
 of (dniiiuuon, a little .salt. Bake an hour ami a half, 
 
 :{. For a two-ipiart [)ud(liny use two teacups meal ; moisten 
 tiu! meal with cold water, then pour over it one pint boilini' 
 water; aild one tahlespoonful of butter, two teacups t.f sugar, 
 one cup of raisins, three eggs, well beaten before adding, and Hli 
 up with sweet milk ; season with wliatever sj.ice is [)referred. 
 Bake slowly half an hour (;r more. 
 
 BOILED INDIAN PUDDINi;. 
 
 One and one-half cups sour milk, two eggs well beaten, one 
 small teaspoonful salcratus dissolved in the milk, tli.'n sift in di-y 
 corn meal until of the consistency as if for griddle-cakes (per- 
 haps a little tiiicker). Stir in a teacup of dried fruit— cherriea 
 arc the best. I'ut in a bag and boil one hour. For sauce, sweet- 
 ened cream, flavored with nutme<', 
 
 BROWN BKT'I'Y. 
 
 Oi-ease a pudding-di.sh, put into this a layer of nice cooking 
 ap])les sliced, then a layer of liread-crumbs, with sugar spriidded 
 over, and small bits of l)utter. For three apples use ono cup of 
 bread-crund)s, one-half cup sugar, and a piece of butter the size 
 of an egg. I'ut a layer of bread-crumbs on top; bake. It is nice 
 either with or without cream. 
 
 HEN'.S-NIvST. 
 
 Make 1)lanc mange ; })our in egg-shells, and set to cool ; when 
 cold, Ijreak the egg shells, place in a glass dish, cut strips of 
 lemon peel, let them boil in a syrup of sugar an<l water till they 
 are U'.ndav, ami si)rinkle them over the egg shapes, and make a 
 custard and pour over all. 
 
 OOOSEBKRRY CREAM. 
 
 Take a (piart of gooseberries, and boil them very quick in 
 enough water to cover them ; stir in. half an ounce of good butter, 
 and when they become soft, pulp them through a sieve ; sweeten 
 the pulp while it is hot, and then beat it up with the yolks of 
 four eggs ; serve in a dish or glass cup. 
 
 LIQUID SAUCE FOR PUDDINGS. 
 One cup of sugar and one third cup of butter rubbed to a 
 cream ; then stir in the well-beaten white of an egg ; flavor with 
 lemon or nutmeg ; add one cup of boiling water, and mix just 
 before bringing to the table. 
 
 CRACKED WHEAT. 
 
 This excellent dish is often spoiled by very good cooks -who 
 tlniik they munt .^;tir it all the time to keep it from burning. Too 
 much stirruig makes it like ])aste ; putting in more water when 
 nearly done has the same ellect. One-third of wheat by measure 
 
 II 
 
/ 
 
 Ins 
 
 rill': SKASIhK CifnK W>iH<. 
 
 > gilt Ilu, uatoi- jIh.uM I,c c.M Mhen the wlH-at i.s put in • it 
 Hlw.ul.l rook Hlowly ,u..l W covoml ,Ios,.ly. I„ tlii.s \v.- v l uVoIv 
 
 «1m1. cooking. I lu. sunu.. niay Ik. .sai.l of oatmeal, only the latter 
 shouhlbe .juiekly stirred into /W//.,v water ; cover els el v a , 
 et cook tor about twenty .ninutes. \N l.,.,t n.ay he cio ffibc^l 
 the same time, alth.mgh it bears co.,kiiig longer. 
 
 ROLKV-l'OLKV. 
 
 Make a good bLscuit dough, and n.ll about three-quarter.s of an 
 mch thick and spread with berries, preserves, or .si ee.s of apple • 
 roll up au.l tie ,n a cloth ; boil .,r steam an hour an<l a hall' 
 
 SNOW i'i:i)i)jN(;. 
 
 One-half box gelatine .soaked ten or fifteen mitiutes in four 
 tablespoon uls of cohl water ; then add a pint of boiling water, 
 thejuiceof two lemoihs, and one cup of sugar; .strain it and .set ^ 
 away to cool ; «hen cool not stifl-add the well beaten whites 
 of three eggs, mix thoroughly and pour into a mould and cool. 
 
 Sl'KT I'L'hDlNO. 
 One cup of suet choi.ped fine, one cup of raisins, „ne ctij) cur- 
 rants, one cup moLa.sses, ,me cup milk, two and <.ne-hal cups 
 lonr, teaspoon baking pouder, one half teaspoon cinnamon, nut- 
 meg and little candied lemon chopped ; steam or boil fron two 
 to three hours, 
 
 MRS. KLLIS- ENfiLlSH PLUM PUDDINO. 
 
 One jioiind of raisins, one pound of currants, half a pound of 
 citron one pound beet suet, ten eggs, ..ne pound ..f sugar one ' 
 pint of bread crumbs soaked in milk, a littli salt, a nutmeg r 
 mace ; l.nir added to make it stitT enough for the spoon to stand 
 up straight ; boil constantly five h.a.rs ^ ^ '^ 
 
 MOCK STRAWB1':RKIES. 
 
 Cut choic-e ap],k>s and ripe peaches-one apple to three peaches 
 
 -nito pieces about the si/e of a stra\\berry, place in alternate 
 
 layers, and jprinkle the top thickly with .ugl^-^and pom d d i 'e' 
 
 longer" '" ""' ' '"''' *^^«»'«"ghly and set aside for^n hmu' 
 
 EXTRA-NICE DESSERT DISH. 
 
 Make a si)onge cake, consisting of three eggs, one cup white 
 sugar, one cup flour, two teaspoonfuls baking ^ow.ler, and three 
 ablespoonfuls boiling water ; this will make tlfree cakes on z-.,nd 
 tmssuthcienMor a dessert for eight; then make a boiled cus- 
 tard, cmsLsting of one (piart of milk, two lan-e e-'s -uu] f!-rrr 
 tab e.:-oonhils of white sugar ; pour it over tlfe caFe '; ' ake '.ne 
 half pmt of thick cream, and whip it to a .stif?" froth ; sMcetl n ' 
 
I'l'hhixt.'s, 
 
 tn^ 
 
 aii.l Hia^oii ti. suit the Usto, and .s|.n'.a<l if, sinootlily over the 
 whol,. : N't It cnul tliMi-ouL'lily U\ scltiiig it mi ice or otherwise. 
 
 STRAW Bi URY SAL'CK. 
 
 Boat a coffee cup of sugur and piece ..I 1. utter si/e )f uii iv' 
 to H cream, and add two cups of straw! errie.s i 
 beaten white of an egg. A nice sauce can he mad 
 
 ies, niasheci, and tin 
 
 , . , ,, ,,"".^ , - e of raspherries, 
 
 cherries, and other fruits as above, (.r by simply taking the juice 
 •sweetening it and thickenuig with a little corn "starch. ' 
 
 IX)A.M SAUCK. 
 
 (")nt-teacupful of sugar, two thirds of a cup of butter, rm.' tea- 
 spoonful of lour beat smooth, place over the tin- an.l stir in 
 three gdls of bo.lnig water. A little lemon, vanilla, or ..rauLre 
 ad. s much to the «auce. To be eaten with sponge cake or 
 puddings. ' = 
 
 LKMON SAUL'R 
 
 , lieat tuo tablespoonfuls <,f butter ami nearly a pound ..f 
 •sugar until l.giit; ad.l the juice and part of the rind of two lemons 
 and two eggs ; beat well and stir into it tw<, cups .,f boiling 
 water, and ImuI a tew moments. ^ *" 
 
 ckj':a m ' I' I'D I )JN( ; saucp: 
 
 COCOA SAUCE. 
 
 Half pmn>d of sugar aiM two ounces of butter beaten until 
 
 ul of' nu .M^irr " '•V"'-V''ill^' "^ - -->a-nut, and a tablesi >o - 
 tul ot nut grated ; boil only enough to cuuk the Hour. 
 
 AITLK TRIFLE, 
 
 ScaM as many apples as, when pulped, will cover the dish vn.. 
 design to use. tu the depth of two' o/ three inche 1 .f j you 
 place them m the dish add to them the rind ..f half a lem n 
 grated Ime, and sugar to taste ; mix half a pint of cream and ' 
 
 Su^f itlJ' ^dTaVttr" *'" ^"•^l r^^I'"'^ -^ ^tirring."mll 
 4^jt let it IK) 1 , add a litthj sugar, and let it stand till cold then 
 lay it over the apples, and finish with the cream whip. ' 
 
 APPLE CREAM. 
 
 Six apples stewed aiid mashed to pulp; when the apples are 
 cold add SIX eggs, beaten very light, and five tablespo .nfuL ,f 
 su^;^whisk until st.ir. and serve with sweetened creLn Havored 
 
 APPLE FLOATIX(i ISLAND. 
 Stew eight or nine apples ; when soft pass through a colander 
 and sea.son to taste with sugar and spiee : beat to a froth th^- 
 
110 
 
 TIJE HKAHIhK r(,i>K HOOK. 
 
 whitr' 
 water 
 
 nil 
 
 I. JImU 
 
 and II 
 
 X with the applt's, fuMiiij,' a little rose 
 ■ ...Kii m\i\ phici; till' iiiixtiirt' iiiMiii it 
 
 cHARLorri': kusse. 
 
 >f gelatini; in um pint of milk ; beat four ecii.i, 
 •'>;/^;;',>I» "i -'gfti; t<.gether until 1,-lit, and ponr over 
 
 ^■a'li, which must 
 
 Dhi 
 
 jtuu 
 
 th-m tJie gelatine an.t milk ; wliip a pint -f ..„ ,„.^„ „„, 
 
 ^ vcr;-"old, to a stiff troth, and add the above mixture : flav 
 
 H'iUi vaailL : 1 
 
 «: line a mould ''dish with thin si 
 
 or 
 
 ice.s of 
 
 r- ->lr lady-hiigers, and pour \u the mixture and set on tl 
 
 sponge 
 
 tP 
 
 le lee 
 
 liah 
 
 and 
 l)a'"' 
 
 ?ur '<M,H.,. of ^'elatine dissolved in ,i pint of boiling milk • 
 p'.it mi., a po, I ^ citHin a eupand a hall , sugar and vanilla td 
 flavor, ami whip toatn.th; mix with the- gelatine, adding the 
 wliites of the eggs lieaten light; pour into a mould „r " 
 lined with spongt!-cake, and set on the ice till needed. 
 
 DlUKl) PKACJl SAL'CK. 
 Pick over an<l wash thoroughly; cover ,»itli hot water 
 leave all night ; stew until very soft ami when done 
 through a colander ; sweeten to taste, and then boil up once. 
 
 oran(;e float. 
 
 Put one (piart of water, one cup of sugar, and pulp and juice 
 of two lemons on the fire ; when boiling thicken with four table- 
 spoonfuls of corn starch, and boil ten or twelve minutes, stirring 
 constantly ; when cold pour it over some peeled and sliced 
 oranges, and spread the beaten whites of two eggs, sweetened 
 and flavored with a few drops of lemon juice. 
 
 RASPBEKRY RLANC-MANtiE. 
 
 Stew fresh raspberries ; strain ofl' the juice, and sweeten to' 
 taste ; ]mt over the tire, and when it boils .• tir in corn starch wet 
 111 cold water, allowing two talilesjuM.nfuls to a pint of juice ; 
 stir iintil cooked and jKUir into moulds to cool. Strawberries ami 
 cherries are very nice. Eat m itli sweetened cream or boiled 
 custard. 
 
 CHOCOLATE ICE CREAM. 
 
 Scald a pint of new milk and add gradually a cup and a half 
 of sugar, two beaten eggs ami two-thirds a cu]) of grated choco- 
 late rubbed smooth in a little milk ; beat, and set over the fire 
 until thick, stirring continually ; take off and add tablespoonful 
 of dissolve vl gelatine ; when cold put in the freezer ; when it be- 
 gins to set add two cups t)f cream, and two cups of cream whip- 
 ped to a froth. 
 
 LEMON CUST.VRD. 
 
 Beat one pound of sugar; and quarter of a pound of butter 
 together until light, add lour eggs also beaten light, and two 
 rolled crackers, one cup of milk and the grated rind and juict 
 of lemon. 
 
 
■^'^C^ Hk 4 :, 
 
 IK a little rose 
 
 U]n>u it. 
 
 1)(;at four eggi 
 11(1 pour over 
 , which iiiust 
 'cture ; flavor 
 es of spongo- 
 I't oil the ice. 
 hiiiliii^ inilk ; 
 iinl vanilla to 
 e, acltliiig the 
 oii'.il or dish 
 led. 
 
 )t water and 
 .:n done jm-'" 
 I up once. 
 
 dp and juice 
 th four table- 
 lutes, stirring 
 il and sliced 
 gs, sweetened 
 
 I .sweeten to; 
 rn starch wet 
 I'int of juice ; 
 iwberries and 
 am or boiled 
 
 p and a half 
 jrated choco- 
 
 over the fire 
 tablespoonful 
 ; when it be- 
 
 cream whip- 
 
 md of butv.r 
 ^ht, and two 
 lid and julct 
 
 PUDDTNG.^. 
 
 Ill 
 
 .11 I 
 tlif 
 
 tlie 
 iteii 
 
 LEMON ICK CRKAM. 
 
 JT^'^^^^T^ "^ '^'"""•'' '^*''"''**-''> ; •"'•^l<'' tl jm-e thick 
 with H igar : .stir it into cream, allowing, „earlv thre,. . Lf. f . . 
 du/en lemons and freeze. »e"riy inn .. (luait-i to a 
 
 LK.MO\ ICK. 
 
 oran<;k ich. 
 
 Sit.::';.r':a;ir" ' '^"■■" ' »'-" ■""> ^^^^t:^::. 
 
 "i I'KACHES AND CRKA>r FROZFN 
 
 CRKAM TAl'IOCA. 
 
 Soak a cup of tapioca all night in milk enou-h to cover ■ in fl.n 
 morning add nearly a cm, of sutrar and the vH lu Tff ' ° 
 
 bf'Ttpn • i.nf .> - „„^V e 11 .""«>'" .'•"" "X- Volk.S of three ei'-'.s 
 
 Dtaten , put a quart of milk in a pail and .set into a kpttl . Tf 
 
 uig also the whites of the egg.s beaten .still" *'^'^'' •''^'^■ 
 
 PINKAPPLE PUDDINO. 
 To the beaten volk.s of five en.ro .4,1,1 It, if „ i ,. 
 
 8N0\V BALLS. 
 Boil a cup of rice in water without breaking the orains • n.r^ 
 and core some good onoking apples ; .spread some o? he nee ,m 
 inaWing d ^h^Just large enough to cover an apple i ai am « 
 
 hm r • when d'n''' ""' ''^•^''""^'' "^^^ '^"'' '^"•' «i-n "fo? ^ 
 nour , when dunu serve witii a nice lemon sauce. 
 
 LEMON CUSTARD. 
 Beat two cups of sugar and half a cup of butter until light, 
 
tt2 THE SEASIDE rOOK BOOK, 
 
 then a-U fcur wcll-bcaten eggs, two grated crackers, the grated 
 rind and juice of two len.ons, and half a ,..nt of milk. 
 
 RICE CHARLOTTE. 
 
 7^^JC::i:;^ \ ;.!: int.. a n..uld aUcn.^ la,... of n.e an 
 peaches, either fresh or preserved, and set on tlie icc until .titt. 
 
 KICK CI!EAM. 
 Boil a eup of rice in .weet milk until soft, ad.ling sugar and 
 
 wUli' jc'liy ; La a, .:;„. of o-ean. n..til stiff, Hwcetcn, and season, 
 and liour over the rice. 
 
 LEMON .TELLY. 
 
 Soak a half box of gelatine in a cup anda half of warm water ; 
 xvlV. tlu. m.hitine is dis'.olve.l add a cup ot sugar, the juicV^of 
 r. li ,m. a d a euD and a half of boiling water; add the 
 ^l^^r^n^^; W^^Wi.^ -1 the shell, and let come to a 
 boil • strain into a mould and set away to cool. 
 
 .JELLIED CRAPES. 
 
 Take about oned.alf cup of tapioca, two cups of grapes, three 
 
 fd li poonfuls of sugar, and a little more than a half cup ot 
 
 v-l'i • S the^tapioca and grapes t<.gether m a irnddnig 
 
 i h ;.m J over the water, cover closely, and bake very slowly 
 
 fdi an 'hour and a half ; eat warm with sauce or cold with cream. 
 
 APPLE CUSTARD. 
 Stew until ten.ler, in a very little water, a dozen apples ; fl.iv^.r 
 with the "rated rind of a lemon ; rub the.n thr..ugh a sieve, and ! 
 to thrc e" ps of the strained apple add nearly two cups of sugar; 
 leax^it xii^il cold ; beat five eggs very light, and stir alterna ely 
 iSo (me Huart of ricli milk with the apples ; pour into a pudding 
 dish iuid bake. To be eaten cold. 
 
 COTTAGE PUDDING. 
 Three cupfuls Hour, or snthoienf to make the batter ; ^ tab^: 
 spoonful butter, one cupful sugar two ^f^^^^^^ ^^^^ ^^'^^ , 
 ., tp-isnoonful soda, one teaspooniul each ot creani ot t.utar aua 
 :nir- m'x ' crpn n of tartar with the Hour ; beat the whites o th. 
 ;fs'; put he butter, sugar and yolks of the ;^S^« together ;theu 
 workiu the milk, soda and salt, addmg gradually the Houi am 
 ^Wte oft u> eggs; there .should be Hour enough to make at airly 
 ^^SiS^v biu-ran.ould or dish, and bake ; it ^may be turned j 
 ou^r served fron. the dish; to be eaten with any hnuul sauce. 
 CHOCOLATE PUDDING. 
 Scald together one .luart of milk and three ounces of gmted 
 
PUDDING ti- 
 
 ns 
 
 crs, the grated 
 milk, 
 
 \ith sugar ainl 
 hen add a pint 
 yors f>f rice and 
 i ice until stitl'. 
 
 Iding sugar and 
 urn >nit into a 
 .nd till the s])aee 
 ten, and season, 
 
 ■of warm water; 
 
 sfar, the juic'?>if 
 
 water ; ad<l the 
 
 id let come to a 
 
 of grai)es, three i 
 in a half cu]) of ] 
 er in a pudding J 
 jake very slowly 
 • cold with cream. 
 
 :cn apples ; flK\'^>r 
 •ough a sieve, and 
 iwo cups of sugar; ] 
 id stir alternately 
 lur into a pudding 
 
 batter; one tabl(!' 
 cupful milk, half! 
 L'an\ of tartar and ' 
 it the whites of tlu- 
 "fjs tor'ether ; then I 
 .lally the Hour and ] 
 1 ti) make a fairly 
 ; it may be turned j 
 any lic[uid sauce. 
 
 :e ounces of gratetl] 
 
 top, boaten stiff with sugar, and brown. 
 
 COKN STARCH PUDDING. 
 OneM-rtofnnlksetinto a ketU. of ^^^g\.Z\J:^, 
 ounces of corn starch, two ounces sugar, t' an ^^^^^^^^ 
 
 ^onr into the ndlk when boding, runUt^^^^ ^^ ^ ^^.,, 
 
 taking from the tire, add the w-itts oi 
 f,.„t,„ and navor. ^^^^^^^^^ ^^^^^^ 
 
 One ,,>.a,t of ,nilk, three »o,la erackers, o„e e,,. a sn.all v-ee of 
 l.utter, spice «w\ raisins to taste ; bake. 
 
 I'fDDIN'f; SAUCE. , , , 
 
 ?"?■';, stir cousiantly „„til tl.iek •, I avoj- to »t . ^,. 
 
 ?'■ '"•"' ™^r^'u.:^'olk"f a^o;™ ;. « Z^ a fe«- mi„u\es, 
 
 lirown sugar and the >oik oi an i„„ , 
 
 stirring constantly ; flavor to ^aste. tablespoonfuls of 
 
 3. Hub well together until ^^g^t o lai ^i ^ ^, 
 
 light brown sugar two «s j^^^^ ' ,;,;\^i,,olved ; on no at> 
 
 boiling water, quickly and ''"' , "\^, /,\: ''.i,.,,! or it will lose its 
 count omit stirring constantly till w..d ^^i^^^l^;' 
 
 lightness ; add grated ^^^l^f;- ^^nlten with th^ sugar, 
 
 4. One cup of sugar, >o k ot one t „ v ^^ heaten. 
 four tablespoonfuls of boiling '";^^;;. ,,^;^ti thr - fourths of a cup 
 
 5. Kub to a cream V^-V'^^i^t £ d i' ^'oiling water until 
 of butter ; flavor to ^an ', ll^f f ,^ ^^ ^^, on ft just before 
 well heated ; pour om-halt pint oi oom. „ 
 
 ^•^^■^'"°- LEMOxX SAUCE. 
 
 1. One-half cup of butter, «- cui. of suga. yol W ^^ ^ 
 one teaspoonful of r^\^^^f}^.^'f2^^• Stir tlie whole 
 
 ir(i.r;!^^;;;s^n:^ung^v:^^-^ -'^^^^-^^^ ^^'• 
 
 ^n.^t^arge^blespoonf^aofbuttero^^^^^^^^ 
 flour, one cup of sugar, grated i md and juic 
 
 STi;.\WUEl!UV SAr> E. 
 
 Rub half a cnp of butter and one cup of ^^^^^^^^ 
 the beaten white of an egg^ and one oip ot 
 mashed. j^^^^,^ cj^UCE F<»H PUDDINGS^ 
 
lU 
 
 THE SEASIDE COOK BOOK. 
 
 ENGLISH PLUM PUDDING. 
 One pound of currants and one pound of raisins dredged with 
 Hour, one-half pound beef suet and one pound of bread crumhs, 
 one-fourth of a pound of citron, eight eggs, one-half pint of milk, 
 a large cuji of hrown sugar, and one of molasses, mace and nutmc/; 
 to your taste. It recpiircs six oi' seven hours to boil; turn it several 
 times. Pjcat the whites of six eggs and put in the last thing. Use 
 currants if you like them. 
 
 IMITATION PLUM PUDDING. 
 ^ Soak some dried apples all night ; in the morning chop very 
 fine, put a teacu]iful of them into a ].int of molasses, and keep 
 slightly warm for an hour or two ; after that add one cup of 
 chojiped suet, one of water, one of chopped raisins, a pinch of salt, 
 a teiisjjoonful of cinnamon, tliree ])ints of Hour, and two teaspoon- 
 fuls of baking powder. Put the tlour in last, and stir all together 
 thoroughly. Boil two hours and a half in a liowl or tin pudding 
 mould. This may bo eaten with lemonjsauce, and is a good imitatiw 
 of a genuine jilum pudding. ' ,">" 
 
 BAKED APPLE PUDDING. 
 Six apples well stewed, (quarter of a pound of butter, half of it 
 stirred into the ap]>le whih' hot, and sugar to your taste ; when 
 cold, add six eggs, well beaten, to the apjije. Pound and sift six 
 crackers, butter your dish, and put in a layer of crackers and a 
 layer of your prepared a}.]ile, and thus uutil you have lilled your 
 dish ; let the cracker be the upper layer, and put the remainder of 
 your butter in small bits ui)on it. Pnike half an ho\u-. 
 
 EXCELLENT PARED APPLES. 
 Take ten or twelve good-sized, juicy a]>plus, pare and core. But-, 
 ter a baking dish, and i)ut in it the apples ; fill the cavities wit'h' 
 .sugar. Take a half teacuj) of liutter and tablespoonful of flour, 
 lub together until smooth ; to this jmt enough boiling water to 
 make it thin enough to cover each apple ; grate over them nutmeg; 
 bake in a slow oven one hour or more. Can be eaten with meat or 
 used us a dessert with cream. 
 
 APPLE OR PEACH PUDDING. 
 Pare and quarter fine sour apples, and half fill a gallon crock 
 with them ; take light bread dough, roll half an inch thick, cut 
 small places for the air to es<'ape, ami spread over the apples as you 
 would an upper crust for pie, cover and set on the back of the 
 stove, and let it cook slowly for a short time, then move it forward, 
 cooking in all aljout one-half hour. Eat with sugar and cream. 
 Peaches cau^jM used in the same manner. 
 
 '#, 
 
 APPLE OP PEACH DUMPLINGS. 
 Pare and core line juicy apples ; then take light bread dough,. 
 
PUDDINGS. 
 
 115 
 
 dredged with 
 bread crumLs, 
 pint of milk, 
 ■e and nutme/; 
 turn it several 
 st thing. Usi; 
 
 ling chop very 
 sst's, and keep 
 Id one cup of 
 L pinch of Halt, 
 two teaspoon- 
 ir all together 
 r tin pudding 
 good iiuitatii;-.!) 
 
 tter, half of it 
 r taste ; when 
 il and Hift six 
 irackers and a 
 ave lilled your 
 e remainder of 
 ir. 
 
 ind core. Bui-, 
 e cavities with 
 onful of Hour, 
 jiling water to 
 them nutmeg; 
 1 witli meat or 
 
 I gallon crock 
 ich thick, cut 
 t apples as you 
 \i back of the 
 ove it forward, 
 far and cream. 
 
 bread dough,. 
 
 cut into round pieces half an inch thick, and fold around each 
 apple until well covered ; put them into a steamer, let them rise, 
 then set ihfi steamer over a pot of boiling water, and steam. Eat 
 with butter and sugar, or cream. Use peaches in the same way. 
 
 BAKKD APPLE DUMPLIXO.^. 
 Cook apples almost entirely whole, coring or not, as you may 
 prefer ; melt butter ami sugar in a baking }tan. and having in- 
 closed them in good paste, bake ; })aste them constantly. 
 
 APPLE BATTEi; i'UDDING. 
 Three eggs, on-; eotfeecuiifnl of sour milk, one large tablespoon- 
 ful of butter, three large t.iblespoonfuls of sugar, one-half teaspoon- 
 ful of soda, and Hour enough to make a batter as stiff as cake. Add 
 '[Uartered ap[)les as desired. 
 
 APPLE CODDLE. 
 Pare and <(uarter tart apples, and mix them gently with one 
 Vnion for every six apples, nnd cook till a straw will pass through 
 them. Make a sirui) of half a pound of white sugar to each pound 
 of apples ; put the apples and lemons sliced, into the sirup, and 
 boil gently until the apples look dear, then take them up care- 
 fully, so as not to break them, and add an oum'e or more of gela- 
 tine to the simp, and let it boil up. Thm lay a slice of lemon on 
 each apple, and strain the sugar over them. 
 
 STEAMED DUMPLING. 
 Pare and ijuarter ripe, tart apples ; place them in a deep dish, 
 adding a little water ; make a crust as you would tea l)iscuit, of 
 sour cream or rich buttermilk, if you have it, if not, any of the 
 nice baking powder receipes will do ; roll about an inch thick ; 
 place over the apples, and steam one-half an hour. Serve with 
 .sauce made of one-tuird butter and two-thirds sugar, stirred to a 
 cream. This dumpling may be made of any kind of fruit, fresh 
 or canned. 
 
 APPLE PUDDING. 
 Pare eiiht or nine juiev apples and core them whole. Put tluMu 
 into a piidiliiii^' dish liaif filled with water, cover closely and sec 
 into the oven until tender. Drain olf the water, fill each appl ^ 
 with jelly, and season with any s]iice preferred. Let them stand 
 until cool. Scald one pint of milk, into which stir one-half pound 
 of macaroons pounded line, a little salt, a tablespoonful of corn- 
 starch, three tablespoonf'uls of sugar. Boil all together a niiiiule 
 or two, and when cool, beat in the whites of three eggs, beaten to 
 astilTfroth. Pour over the apiplcs and bake twenty or thirty 
 minutes. Eat with cream. 
 
 ALMOND PUDDING. 
 Turn boiling water on to three-fourths of a pound of sweet 
 
 ) 
 
IIG 
 
 THE SEASIDE COOK BOOK. 
 
 alinonils ; let it iviuiihi until tlip. skin comes off easily ; rub with a 
 dry cloth : when <lrv, pound \\mi with one large spoonful of rose 
 water; 1, eat six epf,'s" to a stiff froth with three spoonfuls of fine 
 Avhite snr^ar, mix with one (piart of milk, three spoonfuls of poundcil 
 ciackeisffour ounces of melted butter, and the same of citron cut ^ 
 into bits ; ad.1 alnioixls, stir all toir.'ther, and bake in a small pud- 
 din*,' dish with a linin;,' and rim of pastry. This pud.lmg is bes! 
 when cold. It will bake in half an hour in a quick oven. 
 
 DKLICIOUS PUDDING. 
 Bake a common spon;i;e cake in tlat-bottomed i)udding-dish ; when 
 ready for use, cut in six or ei-^ht ].ieces ; split and spread with 
 butter and return them to the dish. I\Iake a custard with tour 
 e"frs to a quart of milk, llavor and sweeten to taste ; pour over t\\v 
 cake and bake onedialf hour. The cake will swell and fdl th.- 
 
 custard. 
 
 DFd.MONK'O rUDDINC. 
 
 Stir three tablesjioonfuls of corn starcli into one (juartof boilin;/ 
 milk and let it boil two minutes ; beat the yolks of live eggs wntl,. 
 six tablcspoonfuls of .sugar, llavov and stir m the .■orn starch. Pa! 
 the whole in a dish and bake it. W.est the whites of the eggs, ami 
 stir into them three tablespoon fuls of sugar, and when uicely dom 
 spread on the top and bake a light brown. 
 
 i'k; ruDDiNc 
 
 One-fourth pound tigs chopped fine, one-fourth pound bread- 
 crumbs, one-fourth pound sugar (brown), onedburth pound .suet 
 one-fourth pound candied lemon peel and sitron, one nutmeg, and 
 five eggs ; mix thoroughly, put into a mould, and boil or stean; 
 four hours. 
 
 FLORENTINE PrDDINf^. ' 
 
 Put a. mart of milk into your pan, let it come to a boil ; mix 
 smoothly three tablespoonfuls of corn starch and a little cold 
 milk • add the yolks of three eggs beaten, half a teacup of sugar, 
 llavor with vanilla, h-mon, or anything your fancy suggests ; stir 
 into the .scalding milk, continue stirring till the consistenvy ol 
 starch (ready for use), then put into the i.nn or dish you wish to 
 serve in ; beat tin; whites ot the eggs with a teacu]) ol pulverized 
 siKMr, .'spread over the to]. ; i.lace in the oven a few minutes, till 
 the frosting is a pretty brown. Can be eaten M'lth cream, or is 
 good enough without. For a change, you can bake in cups. 
 OEI-ATINE iniDDING. 
 
 One ounce gelatine, one pint cold milk ; set on range and let 
 come .shnvlv to a boil, stirrinfr occasionally; .separate the yolks and 
 ^v}^tes of six frt sh - . as ; beat th.e yolks well and .^tir slowly into 
 hot milk ; add half a pound of granulated sugar ; when (luite coid 
 stir in a quart of whipped cream, llavor with vanilla and Union / 
 
PUDDINGS. 
 
 m 
 
 f 
 
 ly ; nil) witli a 
 ]iooiiful of rose 
 (Kill fills of fine 
 fills of jiouiideil 
 le of citron cut' 
 in .1 small pud-' 
 |ni(li1ing is besl 
 oven . 
 
 iiif^'-ilish ; when 
 d spread with 
 itanl with four 
 ; pour over the 
 dl and fill the 
 
 mart of hoilin;; 
 f live eggs with' 
 ,rn standi. Pa! 
 if the e>rg.s, and 
 len nicely done 
 
 pound hread- 
 th pouTul snet. 
 le nutmeg, and 
 
 boil or stean; 
 
 to a hoil ; mix 
 d a little cold 
 ;eocup of sugar, 
 ^ suggests ; stir 
 consistency of 
 di you wisii to 
 p of pulverized 
 w minutes, till 
 ith cream, or is 
 I in cups. 
 
 range and let 
 tethe yolks and 
 stir slowly into 
 wlieii (|Uilf cuid 
 ilia and lemon ^ 
 
 extract mixed ; have the whites of the eggs beaten very stitT, and 
 stir in the last thing ; pack on ice. 
 
 B1!KAI) PU1)D1N(;. 
 
 One coH'ccup bread crumbs, dried and rolled line ; one teacup of 
 sugar, one (juart of milk, one teaspoonfui ginger, a little salt, tliieo 
 eggs (saving out thr whites of two). When baked spread jtdly 
 over the top, then a frosting made of the whites of th<" eggs, and 
 one tablespoonful of sugar. b'ctiun to the oven until slightly 
 
 browned. 
 
 BUKAD AND Al'TLK I'lJDDING. 
 
 F,uttor a putlding-dish ; phioe in it alternate layers of bread 
 crumbs and thiiily-sliced apples ; spiinkle sugar over eaidi layer of 
 apjdes ; when th ; dish is filled let the to}) layer be of bread crumbs, 
 over which two or three tablespoon fuls of niclt<'d butter should be 
 poured. Bake in a moderately hot oven, and place two or three 
 nails under the pudding dish to keep from l)uiuingin the bottom; 
 let i"t hake from three-quarters to a whole hour, according to the 
 (juality of the cooking apples. 
 
 CABINKT PUDDINO. 
 
 The remains of any kind of cake hroken up, two cups ; half cup 
 raisins ; half can of peaches, four eggs, one and a half pints 
 milk. Butter a ])lain pudding mould and lay in some of the 
 broken eakc, one-third of the raisins, stoned, one-third of the 
 peaches ; make two layers of the remainder of the cake, raisins 
 and iieaches. Cover with a very thin slice of l)zead, then pour 
 over the milk lieaten with the eggs and sugar. Set in a sauce-pan 
 of boiling water to rea(di two-thirds uj) the side of the mould, and 
 steam three-' [uarters of an hour. Turn out carefully on a dish, 
 and serve with peach sauce, made as follows : Place the peach 
 juice from the can into a small saucepan : add an eipial volume of 
 'water, a little more sugar, and eight or ten raisins ; boil ten minu- 
 tes, strain, and just betore serving, add six drops of bitter almond. 
 
 CRACKER PrDDING. 
 
 Mix ten ounces of finely powdered crackers with a little salt, 
 half a nutmeg, three or four tablespoonfuls of sugar, and three of 
 butter ; beat six eggs to a froth ; mix with three pints of milk ; 
 pour over the crackers and let it stand till soft ; then bake. 
 
 SAUCE FOR CRACKER Pl'DOlNO. 
 One cup of sugar, one half-cup of butter, one egg, (»ue teaspoon- 
 fui of grated nutmeg, one lemon, insiile grated, three tables[>oon- 
 fuls of boiling water. 
 
 COCOA-NUT PID1)1N<;. 
 Ono-«|uarter of a pound of butter, yolks of live eg^s, » iie-(|uarter 
 of a pound of sugar ; beat butter and sulmv t'lgcthci- ; add a. little 
 of the cocoa-nut at a time, and one-half leacupful of cream. Do 
 
IIS 
 
 THE SEA SI Die COOK BOOK, 
 
 not liiikc too loiir; or it will destroy tlic llavor. I'st- ont?c<ifO!i-mit. 
 After it is 1 Hiked, lieat the wliites of the ef,'f(s with four or five 
 tahlospoon fills of siigur. Sproad over the pudding and bako a 
 light brown. 
 
 CHOCOLATK I'UDDINC!. 
 
 1. Scrape very fine two ounces of vanilla chocolate; ymt it into a 
 pan, pouring over it one f]uart new milk, stirring it until it boils : 
 and adding by degrees four ounces of sugar, milling the choco- 
 late until it is smooth and light ; then pour out to cool ; beat 
 eight eggs to a froth, and mix with the chocolate; pour into a 
 buttered dish, and bake; three (juavters of an hour. Serve cohl 
 with sifted sugar over it. 
 
 2. One quart of milk, fourteen even tablespoonfulr, of grated 
 bread crumbs, tw(dve tablesjiooufuls grated chocolate, six eggs, one 
 tablespoonful of vanilla ; sugar to make vry sweet. Separate the 
 yolks and whites of four eggs ; beat U]) the four yolks ami two 
 whole eggs together very light, with the sugar. Put, the milk on 
 tlie ninge, and when it cumes to a ])erfect boil pour it over tln' 
 briad and chc ' <.te ; add the beaten eggs and sugar and vanilla ; 
 be sure it is sv ■ c enough ; pour into a fluttered dish ; Viake one 
 hour into a moderate oven. When cold, and just before it is 
 served, have the fdur whites beaten with a little jiowdered sugar, 
 and flavor with vanilla and use as a meringue. 
 
 3. One ([uart of milk, twelve tablesi)Oonfu]s of bread crumbs, 
 eight tablesjionnfuls of cho'^olate, yolks of four eggs. I'ut the milk 
 and bread ciumbs on the lire ; let tluni get mo(lcrately warm ; beat 
 sugar, yolks and chocolate, and stir them into the milk ; one table- 
 .s})oonful of corn starch ; let it get boiling hot, then turn in a dish 
 with the whites be. ten with sugar on top, and liake a light brown. 
 
 4. Make a corn starch pudding with a quart of milk, three talde- 
 spoonfuls of corn starch, and three tablespoonfuls of sugar. "When 
 done, remove about half and llavor to taste, and then to that re- 
 maining in the kettle add an egg beaten very light and two ounces 
 of vanilla chocolate. Put in a mould, alternating the dark and 
 light, and serve with whipped cream or l)oiled custard. 
 
 COTTAGE PUDDING. 
 
 One cuj) of sugar, butter the size of a walnut, one-half cup of 
 milk, tAvo eggs beaten sepaiatcly, one and one-half cup of flour, 
 two teaspooufuls of liaking jiowder. Serve with lemon sauce. 
 
 CHEKKY PUDDING. 
 
 Two eggs, one cupful of sweet milk, flour enough to make a still 
 batter, two teaspoonfuls of baking jowder, and as many cherries as 
 can be stirred in. Serve with cherry sauce. 
 
 CABINET PUDDING. 
 Butter a mould well, slice some citron, and cut it in any fancy 
 
PUDDINGS, 
 
 110 
 
 It' cocoa-Tiut. 
 four or five 
 and hako a 
 
 put it into ii 
 ritil it l)oils ; 
 ^ the chooo- 
 cool ; bt^at 
 pour into n 
 Serve coLi 
 
 Is of grateil 
 nix t'^'g.", on I' 
 Separate the 
 Iks and two 
 the milk on 
 r it over the 
 and vanilla ; 
 h ; hake one 
 before it is 
 dered sugar, 
 
 ^ead crumbs, 
 I'ut the milk 
 ■ warm ; beat 
 k ; one table- 
 irn in a dish 
 light brown. 
 
 , three table- 
 iigar, "VVhe'i 
 '11 to that re- 
 l two ounces 
 the dark and 
 I. 
 
 e-half cup of 
 cup of flour, 
 11 sauce. 
 
 3 make a si ill 
 
 ay cherries ;is 
 
 in any fancy 
 
 shajH' and place it tastefully ou the bottom ; place some raisins to 
 imitate tlouers, stars, etc.; put over them a ^ayer of sponge cake, 
 cat in strips of any length and about half an inch thick ; ou the 
 cake ])luce a layer of citron, cautlied fruits of several kin^ls, also 
 some raisins ; then another layer of I'uke, souie more fruits, and so 
 on, till the mould is nearly full. Set about a pint of milk ou the 
 tire, and take it olf as soon as it lises. Mix well in a howl three 
 ounces of sugar with three yolks of eggs, then turn the milk into 
 the bowl little by little, st'ining and mixing the while, and pour 
 over the e.ike and fruits in the mould. The mixture must be poured 
 over in sprinkling, and it must nearly cover the wlude, or within 
 half an inch. It must not he poured over slowly, fur the cake 
 absorbing the liijuor pretty fast you would have too much of it. 
 i'lace the mould in .i pan ol eold water so that the mould is about 
 one-third covered by it ; set on the lire, and as soon us it boils jil.ice 
 the whole (pan and mould) in an oven at about .'WO degrees l'"ahren- 
 heit, and bake. It takes one hour to bake. When done, phuie a 
 dish over the mould, turn upside down, remove the mould, and serve 
 with a sauce for pudding. 
 
 SNOW PUDDING. 
 Dissolve onedialf box of gelatine in one pint of cold water ; when 
 soft, add one pint of boiliiig water, the grated rind and juice of 
 two lemons, two and one-half cups sag ir, whites of live (!ggs (well 
 beaten;. Let it stand until cold and comuieu(.'es to jell ; then beat 
 in the whites of eggs. 
 
 SAUCE FOR SNOW PUDDING. 
 
 One (piart of rich milk, the yolks of live eggs, with two extra 
 eggs added ; add one-half cup of sugar, and tUivor with vanilla, as 
 for stirred sugar. 
 
 ClU'LVM TAPIOCA PUDDING. 
 
 Soak three tablespoonfuls of tapioca in water overnight ; put the 
 tapioca into a (juart of boiling milk, and boil three-ipiarters of an 
 hour ; beat the yolks of four eggs into a cup of sugar ; add three 
 tablespoonfuls of prepared cocoa-nut ; stir in and boil ten minutes 
 longer ; pour into a pudding dish ; beat tlie whites of the four eggs 
 to a stiff froth, stir in three tablespoonfuls of sugar ; put this over 
 the top and sprinkle with cocoa-nut, and brown for five minutes. 
 
 TAPIOCA PUDDING. 
 
 1. One cup of tajuoca, soaked two hours on the back of the stove 
 in one <iaart of water. Butter a pudding dish well and line the 
 bottom with pared and cord apples ; season the tapioca with a 
 spoonful of sugar, a very little cinnamon or nutnit^g, and salt ; pour 
 it over the apples, and bake until the apples are thoroughly done. 
 Eat with sugar and cream . 
 
 2. Take ttli tablesiioonfuls of ta])ioca, wash it in warm water, 
 drain off the water, and put the tai'ioca in a pan with a (^uart of 
 
 i\ 
 
 I 
 
/?0 
 
 THE SEAS/Dl'J f '<>(,/{ BOOK. 
 
 rich milk ; set the ])nn over a kplth- of lioiliuf; water, and stir it till 
 it thickens, then iidil two talpIes])oonfiil.s of Imtter, six of wliite 
 suf,'!ir, one lemon, tjrated (or Jiavor to suit the taste with fjood leninn 
 or vanilla extract), remove the jiaii from the lire, and having heati'n 
 four ef^;,'s very li^dit, stir tlifni {,'radually into the mixture. I'our 
 it into a buttered dish, and l>ake three-fourths of an hour. Serve 
 with rich cream or custard sauce. 
 
 3. I'oil one-half teacuj) of ta]iioca in half a pint of water till it 
 inclts. ]>y de^'rces stir in lialf a pint of milk, and hoil till the 
 tapioca is very thick. Add a well-heaten etjg, sugar, and flavoring 
 to taste. Turn into your jiudding dish and cook gently in the oven 
 three-quaiters of an hour. This dish is excellent for delicate chil- 
 dren. 
 
 4. Four tablesjioonfuld of tapioca, one quart of milk, four eggd, 
 leaving out the whites of two for frosting ; three tablespoonfuls of 
 sugar. Soak the tajdoca overnight, or for several hours, in a lit*le 
 water, lioil the milk and turn over the tapioca. Add, when it is 
 blood warm, the sugai' and eggs well beaien ; bake about an hour, 
 and after it has cooled a little, add the whites of the eggs to one- 
 half pound sugar for frosting. It answers well for a sauce, and 
 looks ((uite ornamental. 
 
 T). One cu]) tapioca soaked all night in water ; rub fine ; one 
 ([uart of milk and a ]iinch of s-ilt ; let it come to a lioil and then 
 add the yolks of six eggs, well lu-aten, and one cup of sugar, and 
 let it boil to the consistemy of custard ; add the ta])ioca and boil 
 ten minutes : ilavor ; when cold cover the toji with the whites of 
 the eggs, beaten with a cu]>ful of white sugar. Set in the oven to 
 brown. 
 
 TEANSPARENT TUDDING. 
 Whites of six eggs, beaten stiff, one cup powdered sugar, butter 
 size of an egg, melted, two cujjs of flour and three cui>s of milk. 
 Bake in a quick oven and eat with sauce. 
 
 MACARONI PUDDING. 
 A quarter of a pound of macaroni broken into pieces an inch 
 long, one pint of water, one tablespoonful of butter, one large cuji 
 of milk, two tablespoonfuls of powdered sugar, grated ]ieel of half 
 a lemon, aiittle cinnamon and salt. P)oil the macaroni slowly in 
 a ])int of water (in a dish set in a kettle of lioiling water) until it is 
 tender ; then add the other ingredients. Stir all together, taking 
 care not to break the macaroni ; simmer ten minutes. Turn it out 
 in a dee]i dish, and serve with sugar and cream. 
 
 MOLASSES PUDDTNO. 
 
 One cup of molasses, one cup of sour milk, one cup of chopped 
 suet, one cup of currants, one teaspoonful of soda, a^ little cloves, 
 allspice, cinnamon, enough flour to stiffen. Steam one and a-half 
 hours. 
 
rUDD/KCS. 
 
 121 
 
 1 stir it till 
 X of \\liiti' 
 ^00(1 Icnifin 
 ■iii<^ licatt'ii 
 ire. Four 
 ur. Serve 
 
 i'fiter till it 
 nil till the 
 il flavoririf^ 
 ill the oven 
 lieatc chil- 
 
 four e^'^.^, 
 )Oonful3 of 
 in a lit*1e 
 when it is 
 t an hour, 
 :,'gs to one- 
 sauce, anil 
 
 fine ; one 
 
 and then 
 
 sugar, and 
 
 I and boil 
 
 whites of 
 
 10 oven to 
 
 ,far, butter 
 s of niilk. 
 
 s an inch 
 large cuj) 
 leel of half 
 i slowly in 
 i until it is 
 ler, taking 
 rum it out 
 
 )f chopped 
 ttle clores, 
 and a -half 
 
 OlIAxMiE riUJJl^M.i. 
 
 I. Cut up oranges in small jiieees to make n thick layer on the 
 Inttom of a pudding dish. Make a thick boiled custard, and when 
 CHil pour over the oranges. L'se the whites of the eggs (two or 
 three>, make a meringue of the whites, s]iread over tlie top and 
 slif,'htly blown in the oven. 
 
 '2. Take one pint of milk and put on tlie stove to scald ; while it 
 is doing so, i*,ue and separate tliree ur four oiangea, and place them 
 in a two-(|uart dish and imt one teacup sugar nver them. Take 
 the yt.lks of two eggs, half a teacup of sugar, one-third corn starch: 
 beat ttgethcr and' add to milk ; let it scald up, then pour over the 
 oranges ; lieat the whites of two egu's stiif, and a litth' pulverized 
 sugar, and pour over the whole ; bake until tlie whiles are ol a 
 light brown. 
 
 :^. One ijuart of milk, three egg.s, twi) dessertsiioonfuls ol rum 
 stan'h ; use the yolks, corn starcli and milk, and make a lioileil 
 custard, let it stand until cold, i>are and slice four oranges in a 
 dish, with two cujis of sugar, pour the custard oviT the oranges, 
 stir all together, tlion put the whites, well beaten with a little 
 sugar, on the top of the whole, set in the oven for a few moinenls 
 to l)rown ; let it get very cold before serving. 
 
 rKACIi MERlNCa'E. 
 Put on to 1)oil a scant (piart of new milk, omitting half a tea- 
 cujiful, with which moisten two talilespooufuls of corn starcli. 
 Wlien the milk lioils, add corn starch, stir constantly, and when it 
 commences to thicken, remove from tlie tire ; add one tablespoon- 
 lul of perfectly sweet l)Utter, let vmA, then beat in the yolks of 
 three eggs until the custard seems light und .reamy, add one-half 
 teacup of line sugar ; cover the bottom of a well buttered baking 
 dish with ripe, juicy peaches that have been pared, stoned and 
 halved ; siirinkle two tablcs]>oonfuls of sugar over the fruit, jiour 
 the custard over gently, ami bake in a ipiick oven twenty minutes; 
 draw it out, and cover with the well-lieaten whites of the three 
 eggs; sprinkle a little tine sugar over the co]i, and set in the oven 
 until brown. Kat warm with sauce or cold with cm am. 
 
 PEAtli ri'DDINC. 
 
 Set eight or ten peaches into a ]iudding dish, half iill withcoM 
 water, cover closely and bake until almost done, hiain oif the 
 water and .set to cool. AVheri ( eld ]iour over them a batter made 
 of one (|uart of milk, live e^gs. well lieaten, eight tabhspnonfuls of 
 Hour, one-half teaspoonlul salt, Initter size of a walnvil, melted ; 
 two tablespoonfuls sugar, if preferred sweetened, and oi.e and a 
 half teaspoonfuls of baking powder. To be eaten with sauce. 
 
 PALACE rrDDINO. 
 
 Two egg.s, their weight in butter. Hour and white sugar ; [nit the 
 butter in a pan before the tire till half melted; then beat to a cream; 
 
 -■ i-fcr s^^'^^i-w^e.^ i> 
 
I3:i 
 
 THE SEA fi IDE COOK BOOK. 
 
 bent the og^'s (yolks an.l whitps) tojr;ethcr for t.-n minutes ■ ufx 
 gently with tlic bultrr, add tlie .sii<riir, and thi-n tht: Hour l.y i.- 
 p't'8 ; add u very litth- niitiai'f,' and U'nion peel ; halt lill cups rvud 
 bake in a slow oven half an liour. 
 
 rKlNTKi.'S* IM'1)1>IX(;. 
 One cup of suet chopped liu.-, iwo ejrp;s, three tal)lespoonful,^ of 
 sugar, one cup of milk, one cup of raisins, one cu]' of currants, one 
 nutmeg or lemon extract, two teaspoonfuls of baking powder,' and 
 llourenougli to makt; a batter. Boil or steam two hours. 
 
 A (UH)\) PLAIX PUDDINC. 
 
 Cover the bottom of a buttered pudding dish with pieces of brcid 
 soaked in nnlk, then a layer of chopped apjiles or Iierries, adtl sugar 
 and sjuce if liked. Troceed till the dish is full, having liread at Uie 
 top. Moisten all well with milk, and liake three hours, closclv 
 covered. 
 
 JELLIED RICE. 
 To three pints of milk put a teacup o} rice and a little salt, cover 
 it close, and let it simmer about three hours ; beat it well and put 
 it into molds ami eat as blunc-mange. 
 
 KOYAL PUDDING. 
 Three-quarters of a cuj> of sago, washed and put into one (piart of 
 milk ; put into a saucepan, and stand in lioilin;,' water on the lange 
 until the sago has well swelled. While hot put in two tablespoon- 
 fuls of butter w- h one cup of white sugar. When cool a<ld the 
 well-beaten yolks of four eggs, put in a i.udding dish, and bake 
 from a half to three-(iiiarters of an hour, then remove it from the 
 oven and place it to cool. |5eat the whites of the eggs with two 
 tablesiioonfuls of powdered loaf sugar, till they arc a mass of froth; 
 spread your pudding with either raspberry or strawberry jam, and 
 then i)ut o!i the frosting ; put in the oven for two minute.-i to 
 slightly brown. If made in summer, he sure and keep the whites 
 of the eggs on ice till you are ready to use them, and beat them in 
 the C(ddest place you can hnd, as it will make a much richer 
 I'rosting. 
 
 RICE rUDDlXG. 
 
 Soak one cujiful of best rice ; after soaking four hours, drain it 
 iff; place the rice in i)udding-dish ; add one cu]»ful sugar, and 
 one teaspoonful of salt, and tdeven cupfuls milk and sjtice ; ]iut in 
 a moderate oven, and bake from two to three hours, stirring 
 occasit)nal]y at first, if the rice settles. 
 
 lUCE PUDDING WITHOUT EGGS. 
 One-half cup of rice, nearly one cup of sugar, one cup of raisins, 
 and two quarts of milk. Stir fiecjuently while baking, but do not 
 let it get too stiff. 
 
rirpD/sos. 
 
 n.f 
 
 CREAM HICE. 
 
 Wash two taMospnoiifiilM of Th'o nn.l iul«l to it hnlf n nip of whito 
 suKtir, a tahlcspooiiful of j^ratcd nutinc«, satnc of salt, an>l ..ii»' 
 ouart of inilk. Set it in th.' ovt'U to Imko, stinin^' ott.>n. W Inn 
 thf* rice is disHolvcl, or very soft, r.-movo any brown cnist that 
 may I'c on ton, and stir in (luirkly half a t.-acup of corn-star.'h, dis- 
 soU'od in half a <Mip of ooUl water. It will thi.kon instantly. It 
 cati l.(i made the eonsistoncy of cnstard hy plaein^' it back m tlie 
 oven for one inonieiit. Serve with jelly, if for dessert. 
 
 SAOOPl'DDINC;. 
 
 Two large spoonfuls of saf,'o bf»il(nl in one (luart of water, the 
 i.eel of one lemon, a little nutmeg', when cold add four ef,'Rs, and a 
 little salt. Bake about one liour and a half. Lat with sugar and 
 
 SACOJHLLY. 
 To one quart of water put six lar^e spoonfuls of sago, the, same of 
 su-ar, boil to a jelly, stir it all the time while boiling, flavor to 
 \ uVir taste, put into moulds, and eat with eream, 
 
 SUKT rUDDlNO. 
 
 1 One teaoupful of molasses, one of suet, one of sweet milk, two 
 cups of raisins, two and one-half cups of tlour, one teaspoonfu o 
 L'im'ei one of cinnamon, one-half teaspooi.ful of allspice, one-halt 
 teas^.oonful nutmeg, on." teaspoonful of soda. Uoil or steam. 
 Miike sauce .same as for plum pudding. 
 
 2 One cup of choi.ped beef suet, one cup ot molasses, one cup ot 
 milk, three cups of Hour, one egg, one teaspoonful of salt, and 
 three-fourths of a teaspoonful of soda ; mix well, and steam two 
 lioiMs ; one cup of raisins. Serve with li.iuid sauce, llavored witti 
 
 nutnicir. 
 
 H One pint of bread sponge, one cup chop])ed suet, one cup 
 brown sugar, one cup sweet milk, one large cup raisins, one and 
 one-half teaspoons cinnamon, one of cloves, one of salt, one and 
 one-half teaspoons soda, Hour to make very stilf. Put in a two 
 (luart jian, and steam two hours and a half. Do not lift the cover 
 until done. iMake anv kind of sauce you like best, and .serve hot. 
 
 STEAMED SUET PUDDING. 
 One cup of stoned and choppe.l raisins, one cup of finely-ohopped 
 suet one cup ol brown sufjar, one cup of sour milk, one teasi)Oontul 
 of salaratus, and flour to stir it quite stiiV like bread. Steam three 
 hours,. Berries or currants may be used instead of raisins. 
 
 PLAIN BOILED PUDDING. 
 
 One cup sour cream, one-half cup molas'.es, one-half cup melted 
 
 butter, two and oue-half cups flour, one teaspoonful soda, a little 
 
 ... i|. ^j;,. ..,,,].,oy,.o ;,.jf! biitter totretherand beat until very light; 
 
 stir'iu "the cream andsalt, and then the tlour gradually, until it is 
 
 a 
 
m 
 
 TJfE SEASIDE COOK BOOK, 
 
 a Htnooth Imttci' ; beat in llio ilissiulvt.'i-l sudii thori)ii;,'lily, aiiil hnil in 
 a buttcrt'tltnold an hour aud a half. To bu eateu hut with sweet 
 liiiuiil 8auc(!. 
 
 VKLVKT ITDDlNf;. 
 
 Five e^'^'.s, beatcii s(!paratclv, one nip of snyar, lour tabh'H|iooii. 
 
 fills of c'oi'iistaich, ilissolveil in a iittl tM milk, and adch'tl to the 
 
 yolks and su'^ar ; boil tliree jiints of milk and add the other 
 inj^redieiits while l)oiIiii,i( ; reinuve I'mm the fire when it. becumes 
 (|uiet thiik ; Ibivor with vanill.i, and pour into a bakin;; disli ; lient 
 the whit<'s of t»lie e<.'^.s to a still iVotii, aibl half a cup of snj,'ar, 
 turn over the faiddinj,', and place in the oven and let bruwn 
 •slightly. To be eaten with this sauce : Volks of two eg^s, oiii' cup 
 Hu.!,'ar, tnbkspoonful of Imtler ; lieat well, add one cu]i of boilini^ 
 milk, set on the stove until it comes to boMing heat, flavor with 
 
 vanillit. 
 
 YFdiMK'Kl.Ll rUDDING. 
 
 1. Into a i)int and a half of boilinj,' milk drop four ounces ol 
 frcsli vermicelli, and ke»!p it simmerin.'^ and stirred up gently ten 
 minutes, Avhcii it will have become very thick ; then r.iix with it 
 three and one-hidf ounces of su^iir, two ounces of butter, and a 
 little salt. \Vhen the whoh; is well blendetl pour it out, beat it for 
 a few minutes to cool it, tht!i: add by de^'ioes four wtdl-beaten e;,'gs, 
 the grated rind of a rcmoii ; jmur a little clariiietl butter over the 
 top ; bake it from one-half to ihrec-fourths of an hour. 
 
 2. Boil in a quart of milk the rind, of half a lemon, a stick of 
 cinnan'ion, and four ounces of su^^'nr, fori|Uaiter of an houi'. Stiain 
 the milk, set again on the lire, adding four ounces of vermicelli. 
 Stir it, and let it boil twenty minutes. Then pour it out, and stir 
 in two ounces of butter, and two taldespoons of cream. Beat up 
 the yolks of .six, the whites >jf three eggs, and mix ([uickly. Pour 
 at oni'e into a buttered dish. Bake in a !slo\v oven three-quarters 
 of an hour, sift sugar ever it, and serve hot with any nice pudding 
 sauce. Flavor the sauce with vanilla. 
 
 PASTRY. 
 
 For pastry use the best of material. 
 
 In warm weather keej) the pa^te in tlie refrigerator until 
 wanted, and bake in a hot oven. 
 
 A well-beaten egg rubbed with a bit of cloth over the lower 
 crust of pies will prevent the juice from soaking through it. 
 
 Puif paste shouhl always be made of sweet, soPd butter. 
 
 The juice of fruit pies, if thickened with a little corn-stareh, 
 will not " hoil over."' 
 
 In making good pastry it is nece.ssary t(» have the butter sweet, 
 the iard fresii ; the ilour shuuld Ik; of the best quality, and 
 sifted ; the water for wetting as cold as possible — ice-water pref- 
 
until 
 
 PASTRY. I'-'' 
 
 orahk'. In rolling the crust roll always one way, and bake in a 
 
 (luick oven. 
 
 ^ PAHT V. 
 
 Toon." .HI. ol water taK. up of 1 .r Mttlf salt au.l 
 
 .sonu- Hour ; mix tojjetluT will. .1 kuiJV. NVhni still" rnouKh roll 
 out on a l.oiinl, snrt'iid on with ji kniff a lavcr of hinl, an.l sitt ovt-i 
 a littlf Hour ; loll all toKPth.r, uikI then rollout on the board aKiin. 
 rei-eatiuK this for three or four tiiue.s. The entire amount of lani 
 used for'()iie eui. of water slmiiM be about two cups. This wil; 
 make three pies. 
 
 l-L IF TASTK. 
 
 1. One pound of Hour, one ].ound of butter, one ('(^'x ; mix th( 
 Hour wiUi a lumpof butter the si/e of an ej.% and the egj< to ii 
 very stilf I'aste with 1%1d water ; divide the butter into h!x tM|ual 
 parts, roll the paste, and .spread on one part (.f the butter, dredj^- 
 iiiK it with Hour. Repeat until all the butter is rolled in. 
 
 'J. Take one pound o*" sifted Hour, on whith sprinkle a very littli 
 suKar ; take the volks . f one or two e^'i?s. and beat into them a 
 little ice-water, liud pour ^'eiitly into the reuler of the Hour and 
 work into a linn paste, adding' water as it is necessary ; divide 
 three-(iuarters of a ])ound or a pound of firm, solid butter, as you 
 prefer, into three parts ; roll out the paste, ami sjirend one part ol 
 the butter ou half of the paste ; fold the otiier lialf over, and roll 
 out again, repeating,' the process until tin' butter is all rolled in ; 
 then set the paste ou the ic(! for liftcen or twenty minutes, alter 
 whieh roll out again three times, each time rollini,' in the opposite 
 direction ; then ].ut on the ire again until cold, when it is ready 
 for use. It will keep several days in a refrigt rator, but shouhl not 
 freeze. 
 
 AITLK TAl.'TS. 
 Pare, (luarter, core, and boil in a half teacui)fiil of water until 
 very soft, ten large apides ; beat till very smooth, then a.ld the 
 yolks of six eggs or three whole <-ggs, juice and grated nnd ot two 
 lemons, half cup butter, one and a half cups sugar, or more it not 
 sweet enough ; beat all thoroughly ; line little tart tins with puti 
 paste, and Till with the mixtur-' ; bake live minutes in a hot oven. 
 
 .SLlCld) Al'l'LK riK. 
 Line pie-pau with .rust, sprinkle with sugar, fill with tart apples 
 sliced very thin, sprinkle sugar an.l a very little .iniiamon over 
 them, and add a few small bits of butter and a tablespoonful water; 
 dredge in flour, eover with the to]) crust, and bake half to three- 
 (luarters of an hour ; allow fVair or live tablespoon fuls sugar to on.' 
 i,ie Or, line pans with crust, till with sliced aj.i.l.'s, pat on top 
 .rust, and bake ; take ofY top crust, put in sugar, bits of butter, 
 and seasoning ; replace crust, and serve warm. It is dehcious with 
 sweetened cream. 
 
1:6 
 
 THE SEASIDE COOK BOOK. 
 
 LEMON CUSTAIM) PIE. 
 Orate the rind of one lemon, .s(|ueez(i tlie juiee into one and one- 
 half cups of su^'ar, ])uttf'r the size of an i'^it, one tahlespoonful of 
 flour, and the yolks of four effrrs, stir all together as for cake, and 
 pour over it one pint of boili!i<,' milk, heat the whites separately 
 and stir in after it has oooled a little, then bake in a crust as you 
 would a eustard pie. 
 
 TVVO-CKl'ST LEMOX PIE. 
 
 Line your jiie dish with a good crust ; roll your lemons to soften 
 them ; grate the rind of out; large or two small lemons ; cut thi' 
 lemons in thin slices ; ])ick out the; seeds; spread evenlv one layer 
 over the crust ; spread one cnp of sugir over the lemon ; then add 
 one cup of paste, made by taking four tablespgonfulsof Hour, wett- 
 ing it with ("old water the same as you would ilo to make starch ; 
 turn boiling water on it, stirring while cooking on the stove a few 
 moments, adding a pinch of salt with the grated rind of the 
 lemons. When 1hi<:kened enough, jiour it over the sugar and 
 lemon ; cover with a crust, cutting slits in to let out the air ; bake 
 slowly. 
 
 LEMON PIE. 
 
 L Two lemons, half cup sugar, yolks of four eggs, one quart 
 milk, two-thirds cu|» of Hour ; whites, beaten, put over the top 
 when pie is done. 
 
 2. Three eggs, one grated lemon, one cup of sugar, one-half cu]« 
 of water, two spoonfuls of Hour ; bake ; beat the whites separately 
 and add sugar, not <piite as much as for frosting; put into tin- 
 oven and brown a little. 
 
 3. Two lemons, juice, and rind grated, two cups of white sugar, 
 one cup of cream or rich, sweet milk, two tablespoon fuls of corn 
 starch, mixed with the yolks of six eggs ; bake in a rich crust ; 
 beat the whites to a stiff froth, with eight tablespoonfuls of pul- 
 verized sugar ; spread on the toj) of the pies, and brown. This will 
 make two pies. 
 
 4. Grate two lemons, two cups of siigar, two eggs, half a cu]i 
 of water, one tablespoonful of butter, one of flour. This will 
 make half a dozen pies. 
 
 5. Grated rind and juice of one lemon, to which add nearly a cup 
 of sugar aiid piece of butter, half the size of an egg ; into one cup 
 of boiling water stir one tablespoonful corn starch, beaten with 
 the yolks of two eggs ; bake with an under crust, and when done, 
 spread over the top the whites, beaten stilf. with a little powdered 
 sugar, and return to the oven to brown. 
 
 6. One teacnpful of powdered sugar, one tablespoonful of but- 
 ter, one egg, juice and grated rind of one lemon, one teacup of 
 boiling water, one tablespoonful of corn starch, mixed in a little 
 cold water cream, butter and sugar together, and pour the Ixot 
 
 ';^\%'^-..j^m*mvMf*»=!m'>^mm«mr* 
 
PASTRY. 127 
 
 oikf^^ ^'^^^ them. When cold add the k^mon aud beateu egg. 
 
 7. One cup of sugar, two tablesjioonfuls of cornstarch, and a 
 cup ot boihug water, butter half the size of an egg, the grated rind 
 and juice ot a lemon ; cook together till clear, and when cold add 
 the yolk of an egg. Lino the ],late with j^aste aud bake , then (ill, 
 putting on the white of an egg with a little sugar lor icing, then 
 put in the oven and brown. 
 
 MOCK MINCE riE. 
 Three soda crackers rolled fine, one cup of cold water, one cup 
 ot molasses, one-half cup of brown sugar, one-half cui. of sour 
 cider or vinegar, one-half cup of melted butter, one-half cup of 
 raisins, one-hall cup of currants, one egg beaten light, one tea- 
 spoon ot cinnamon, one-.piarter teaspoon each of cloves, allspice 
 and nutmeg, five apples choj.ped line. 
 
 MINCE MEAT. 
 1. Two pounds of lean beef boiled ; when cold chop fine; one 
 pound ot suet minced to a powder, five pounds of juicy apples, pared 
 and chopped, two pounds of raisins seeded, two pounds of sultanas 
 or seedless raisms, two j.ounds of currants, one-half i)ound of citron 
 Chopped, three tablespoonfuls of cinnamon, two tablespoonfuls of 
 mace, one tablespoon ful of allspice, one tablespoonful of fine salt, 
 one grated nutmeg, three i>ouuds of brown sugar, one-half gallon 
 ot sweet cider. Mince meat made by this recipe will keen till 
 spring. '■ ' 
 
 2. Three pounds of beef chopped fine, six pounds of apples, one 
 pound of suet choi)ped fine and mixed with the meat, four p.)un.ls 
 01 raisins, six pounds of currants, one pound of citron, one pound 
 ot candied lemon, and two pounds sugar, a tablespoonful of salt, 
 two oranges, grated, and powdered cinnamon, nuice, cloves, and 
 nutmeg to ta.ste. Add three pints of boiled cider and set on the 
 stove, stirring to prevent Inirnini,', until thoroughly scalded. Add 
 enough sweet cider when using tu make it moist. 
 
 CPxEAM TIE. 
 
 1. Place one pint of milk in tea-kettle boiler until hot (not boiling); 
 add one cup white sugar, one-half cup fi.nir, and two eggs, well 
 beaten ; stir rai)Hlly until thoroughly cooked; fiavor with lemon 
 or vanilla; pour over crust, which should be previously baked. 
 iJeat the whites of two eggs to a stifi' froth ; add three tablespoons 
 ol })owdered sugar ; jiourover the custard ; set in oven, and allow 
 to come to light brown. To be eaten cold. 
 
 2. Three eggs one cup sugar, one and one-half cup Hour, table- 
 spoonful of sweet milk, two teasjioonfuls of leaking powder; l)ake 
 in a shallow pan. Cream; three eggs, one pint of nalk, ' three 
 tablespooululs ot Hour, five tablespoonfuls su"ar ■ .-i little salt 
 fiavor to taste, and boil until thick. ° ' ^ ■ ' " » 
 
 I 
 I 
 
 ■:---,ViW*»ite'^^" 
 
1.2S 
 
 THE F;E ASIDE COOK BOOK. 
 
 COCOA-Xl'T VU\. 
 Opf'U tlie oyoe of a (.•oco.i-imt witli a pointed knife or j^nmlot, and 
 pouroutthemilkintoacup ; rlicii l.icak the sludl and take out 
 the meat and <fv>xU'. it line. Take the same weight of .sii<Mr and 
 the grat.Ml niU and stir to-(!tIier ; l)eat four egr^.s, tlie whites and 
 stir togetlier ; beat four eggs, the whites and yolks separately, to 
 a stil toam ; mix one cup of ,;ieam, and the milk of the cocoa-nut 
 with th.. .sugar and nut, then add the eggs and a few drops of 
 orange or leinon extract. Line deep pie-tins with a nice crust, 
 Idl them with tlie custard, and l):ike earefully one-half an hour. 
 
 (liKAM PUFFS. 
 
 Melt one-half cup of butter in one cup of hot water, and while 
 huiiing, beat m one-cup of Hour, then take off thi; stow and cool ; 
 when cool, stir i.i three eggs, one at a time, without beating ; droi. 
 on tins quickly, and bake about twenty-Hve minutes in a moderate 
 oven. I'or the cream; half jtint milk, one egg, three taldespoons 
 sugar, two large teaspoons Hour : boil same as any mock cream, and 
 Ijivor with lemon. AVhen baked, oi-en the side' of each purt' and 
 hll with cream. 
 
 FPvENCH PUFFS. 
 
 • >ne ])int of sweet milk, six ounces of flour, four-eggs, half a salt- 
 spoon of salt ; scald the milk and pour over the Hour, Iteat until 
 smooth, whisk tlie eggs t.) a froth, and add to the Hour and milk 
 wlieii suliiciently cool. Have ready a kettle of boiling lard, and 
 drop one teaspoonful of the batter at a time into the lard, and fry 
 a Jiglit brown ; sift white sugar over them, or eat with siruj.. 
 
 CKEAM TAPTLETS. 
 
 Make a paste with the white of one and yolks of three eggs, one 
 ounce of sugar, one ounce of butter, a pinch of sidt, and Hour 
 suliieient to make into a paste ; work it lightly; roll out to the 
 thickness of a 4uarter of an inch, line some patty-pans with it, Hll 
 witii uncooked rice, and liake in a moderate oven until done ; re- 
 move the lice and Hll with jam or preserves, and at the top plaee a 
 spounlul of whipiK'd cream. 
 
 DELICATE PIE. 
 To stewed api»les suHicieut for four pies, one-half pound of but- 
 ter, SIX eggs beaten sej.arately, one j^ound of sugar ; flavor with 
 lemon, the apples being (^uite cold before adding the eifL's. Bake 
 as a tart pie. ^ 
 
 FPU IT PIE. 
 Line a soup p.late with a rich paste, and si.iead with a layer of 
 strawLeny orrasi.berry preserves; over which sprinkle two tablc- 
 spoontuls of hnely-chopped almonds (blanched of course) and one- 
 liall ounce of candied lemon i)eel cut into shreds. Tiien mix the 
 iouowing ingredients; one-half [(ound white sugar, one-iuarter 
 
 / 
 
 
PASTRY. 
 
 /Si) 
 
 r 
 
 
 / 
 
 pouml buttor, jneltcd, four yolks and two whites i i'gg«, and a few- 
 drops of almond essence. l>eat well tof^-cther and iiuurtlu; mixture 
 into the sou)) plate over the preserves, etc. Bake in a moderately- 
 warm oven. When cold sprinkle- or sift a little powdered sugar 
 over the top. A little cream eaten with it is a great addition. 
 
 (JOOJ) TIE CRUST FOll DVSPJa'TK'S. 
 
 K(pial i:)arts com meal, (iraham flour, and white flour : wet \\\) 
 A\ ith sweet cream, and add a little salt ; bake in a iiut oven. 
 
 MOTHERS LEMON PIE. 
 
 The grated rind and juice of throe lemons, three tablespoonfuls 
 sugar, three tablespoonfuls Hour, three eggs, one pint of syru[) ; 
 mix well ; make paste as for any pie) jwur the above mixture in, 
 and cover with a to[) crust. This is enough for three pies. 
 Excellent. 
 
 APPLE PIE. 
 
 Fill the pie crust with sour, juicy apples, pared and sliced 
 thin, put on the upper crust and bake until the apples are soft, 
 then remove the upper crust, a<lding sugar to taste, a small piece 
 of butter, and a little grated nutmeg ; stir this well through the 
 apples and replace the erust. 
 
 APPLE CUSTARD PIE. 
 
 Two eggs, four or five apples grated, a little luitmeg, sweeten 
 to taste, one-half pint of new milk or cream, pcjur into pastry. 
 
 APPLES. 
 
 Two ])ounds of apples pared and cored, sliced into a pan ; add 
 one pound sugar, the juice of three lemons, and grated rind of 
 one. Let boil about two hours, turn into a mould. When cold 
 serve with thick cream. 
 
 WASHINCTOX PIE. 
 
 For the crust use two cujis sugar, one-half cup butter, three 
 cups sifted flour, four eggs, one-half tc aspoonful cream tartar. 
 For the tilling : one tablespoonful corn starch, boiled in onu-half 
 pint milk ; beat the yolk of one egg very light, and stir into the 
 milk, flavor with vanilla, and when cold add the other half of the 
 milk aiul the white of the egg beaten to a stiff froth and stirred 
 in (piickly ; spread this between the cakes, and ice it with the 
 white of one egg and eight tablesi)uonfuls of fine sifted sugar; 
 flavor with lemon. 
 
 APPLE CUSTARD PIE. 
 
 Stew sour aj)ples until >oft, ancl press through a colander ; use 
 tlie yolks nf tlu'ec ct'^s, butter the size of an egir, witii su'^ar and 
 seasoning to taste, for each pie ; s})read whites over the top when 
 baked. 
 
 Al 
 
130 
 
 THE SEASIDE COOK BOOK 
 
 (;OCOA-NUT riE. 
 
 C^n"laM:^:Lfu/tSr%K^ -e-half cup« .ilk. three 
 finely grated ; ^e crust Za^^ ^ sllfTf-.r ^uS";;:^ 
 
 RIPE CURRANT PIE 
 
 One cup mashed riDe cnrnnfa r^»^ e 
 fuls water, o„e of Ho , • I'e tt, wifh fl ""^ ']T''. ^"'^ tablespoon- 
 frost t]>e top with the bea V te3 'th^ '"^ ^'^^^' ' '^''^J^^. 
 Hpoonfulspow<lored sugar, and biwn in oveu^^^^^ and two table- 
 
 <'RKEX CURRAXT PIE. 
 
 Line an inch i)io-disli wifli n ,,. i • 
 
 bottom two he.mig tab e^ oon^- ; ?^'''"'™-l* ' '^'''''^^^ "^"^'r the 
 of corn starch)^ni''xcxl t C on n^T'"'^ 'T ^'^ ''^'"'- ^'*'' -"« 
 washed clean, and two t^^^^ZX :^^^';^r'''- 7^'""*^' 
 four heaping tablesj)0(mfuls su-n In i f i' '^' sprinkle with 
 eoW water ; cover Im bZ K/, iT^V^n^.'^.S' '''"''"'"'' 
 
 HURRY PIE 
 
 nice and handy for fanners' ^viveL ^ ' '^''"''''- ^^ '> 
 
 SUMMER MINCE PIES 
 
 ta^SiZr:;?!^-;:;;;:;;;':;;',";;;;. -,"i;f;s t.„ 0,,,,. „.„te, 
 
 ORANCE SHORT-CAKE 
 
 i.owd:;=;h::t:;;;;;i;^-::;f-ir^^^^^ 
 
 with cold water, ^vork a^liUe as o .■;;;'; =, "?'' ^"* ^'^'•>' «*•»") 
 lay sliced ora..gos between cut ,«:it'':f'r' '^''" ^''"^"' '^"'^ 
 ding sauce. squaies and serve witii pud- 
 
 PINEAPPLE PIF 
 
 then a,Wac„'p,f crea,, • 1,' k,.' I^ '""'"gS" l«»to„ ligl.t, 
 lieaton>vl,it«s„ftl,eeggsm'to;, "' ""'"<^'-<="«t, with°thc 
 
 cream; cream tiie Imtter and beat it Jifh / ' ""'' "'I'^"' "'' 
 th. egg«. Bake witi. an under-erust.' To^e eaten coIdT "' 
 
 r" 
 
IW^TIIY. 
 
 /.?/ 
 
 eo 
 It 
 
 0. 
 
 riJM'LANT ClIAULOTTE. 
 
 ^Vash an.l cut the pie-plant iiitu .-mall jaccvs, cover tlie bottom 
 bvf,- i;"' •^"'«, ^^'^^^ ^-itl' ;^ ^VX''- -f l>ie-pluut a,ul sugar, then a 
 lajei ot bread-crumbs and bits of butter or tniu .slices of bread 
 nicely buttere.l, and so on until the <lish is full. Allow a nound 
 of sugar to a pound of fruit. Bake tiiree-pia. ters of a.. h!.ur in 
 a moderate oven. If preferred, turn over the charlotte a boiled 
 custard when ready for the table. 
 
 PU.MPKIX PIE. 
 
 1. Cut the pumpkin into large pieces, and with the skins on • 
 when df.ne .scoop out the jmlp, then a.ld two quarts of milk four 
 e.ugs, two tablespoonfuls of ginger, two tablespoonfuls of c'inna- 
 mon and one teaspoonful of salt , sugar to taste. 
 
 2. A small pumpkin baked, scoop out the jmlp and add two 
 quarts of milk .sugar to taste, onc-ha!f cup molasses, tablespoon- 
 tul ot t-dt, and guiger and cinnamon to taste. 
 
 RHUBARB Pli:. 
 Stew rhubarb; add the grated rind and juice of a lemon, the 
 well-beaten yolks of two eggs, and sweeten with white sugar • 
 line pie-tins with a goo<l crust and Hll with the rhubarb ; bake 
 until the crust is a delicious brown ; beat the whites to a stiff 
 troth— It will be necessary to add three tablespoonfuls of i,ow- 
 dered sugar ; flavor with vanilla and sprca.l (,ver tlie tops of the 
 pies ; return to the oven until of a light brown. The eggs ami 
 lemon given are enough for two pies. 
 
 STRAWBERRY .^"ilORT-CAKE. 
 1. Make a biscuit paste, only using more sh.u'tening ; roll thin 
 and put a layer in a baking-pan, spread with a little mdted but- 
 ter and dust witli floui, and add another layer of cru.st .sorcad 
 as before, then another layer of crust, until all is used;'baki in a 
 quick oven, and when done spread strawberries between the lay- 
 ers, turning the upper one crust-si.ledown, spreading with straw- 
 berries, and pour over all charlotte-russe or ^^■hipJe<I cream - 
 Orange short-cake can be made by simply substituting sliced 
 oranges for strawberries. ^ oin.eu 
 
 2. Make a nice soda-biscuit dough, bake in deep jelly-cake or 
 pie pans, split the cakes and between the layers spread the 
 strawberries sprinkled with sugar. Eat with cream. Other be r^ 
 nes or peaches sliced and put between the layers are nice. 
 
 TARTS. 
 
 Use the best of puff paste ; roll it out a little thick* than for 
 pie-crust, and cut with a large biscuit-cutter twice as many as 
 you mteiul to have ol tarts ; then cut out of half of them a small 
 njum „i the centre, which will h-ave a circular rim of ciS 
 
 ^d "^Jl ':^-^. ^' . !^L- J^-J-^^ I^'-- ^ ^^ke in pans; 
 
 and till with any kind of pre 
 
 serves, jam, or jelly, 
 
/.; 
 
 TJIE SEAS/D/C f'noK /;(>nh\ 
 
 CHOCOLATI-: DKOPS. 
 One cni) of cream aiul two cups of powdered sii.yar ; .set in a 
 v-csHcl of ]).m1iii,i< water and l.uil until .stifi'; into another vessel of 
 hot water s.'t a halt ouj) of _!,r,.ated chocolate and let it molt • roll 
 the sugar into halls and dip into the chocolate, and then set 
 a^ay to cocil. 
 
 LKMOX TAFFN . 
 /rwo cups whit.' sugar, oiu. cup boiling water, one-quarter cud 
 vinegar, onc-hali cup huttcr, llavor with lemon; pour in tnittered 
 plates to cool. 
 
 ( 'H0( 'OLATK CJARAMKLS. 
 
 Om-half pound chocolate, two pounds sugar, two tahlespoon- 
 luls vim;gar, two tcacuj.s milk, one lump of butter twice the size 
 of un egg, SIX tablcsp.M.nful.s molasses; boil until it hardens in 
 cold water. 
 
 A PRKTI'V TEA DISH. 
 
 Make a short sweetened i.ie-crust, roll thin and iiai-tly bake 
 m Hheets ; ))eh)re it is <piite done take from the oven 'cut in 
 squares (.f f(.ur inehes <,r so, take up two diagonal coriiers and 
 pinch together, which makes them basket-shaped ; now fill with 
 wliipped cream or wiiite of egg, or both, well sweetened and 
 riavored, and return to tlie oven for a few minutes. 
 
 KAJSrX J'IK. 
 One lemon juice and yellow rind, one cup of raisins, one cut. 
 of water, one cup of rolled crackers; stone the raisins, and boil 
 :n Mater to soften them. 
 
 SWEET-POTATO PIE. 
 
 Scrape ch'an two good-sized sweet potatoes; boil; Miien tender 
 rub through the colander; beat the yolks of three e"<^s bidit- sti'r 
 with a pint of sweet milk into the jintato; a-ld a Miiail teacup of 
 sugar, a pincli ot salt: llavor w fth a little fresli lemon, or extract 
 will do ; bake as you do your pumj.kin ])ies ; wiien done make a 
 •neringue, top Avith the whites of eirgs and powdered su<^ar • 
 brown a moment in the oven. * ' 
 
 ORANCiE PIE. 
 
 1. Beat to a cream one-half cuj) sugar with a tablespoonful of 
 butter, and add the\bcaten yolks of four e^gs, the .rrate<l rind 
 ind juice of two oranges, and tiicn the whites of the e^^gs beaten 
 ;tifl; bake with one crust. 
 
 2 Tale four good-sized oranges, peel, seed, an.l cut in very 
 ^mall [.leces ; add a cup of sugar and let stan<l. Jnto a (aiart of 
 nearly boiling milk s.irtwo tablesi)oonfuls of corn-starch mixed 
 A-ith a httle water and tlie yolks of three eggs. When this is 
 lone let it cool, then mix with the oranges, "put it in simi'U- •. 
 lower crust. Make a frosting of the whites of the eggs ai.ri nu.'- 
 
 / 
 
 / 
 
PASTl:)- (UsTA/.'/rs j\/> r /,■/,■. I. i/.v. 
 
 /.?,; 
 
 
 { 
 
 li;il{ eiii) of sugar; .si)i-cail it ovur top (.1 piu.-,, aii.l (.l.icc lor a tew 
 seconds iii tlie oven to hrown. 
 
 .'?. Tlie juice ami part of tlie rind of one orange, two talde- 
 spoonfuls (,f rorn-staroh, one cupful r,f hot water with one-((uar- 
 ter box of gehitine (lissolvcd lu it. Mix and hake in one or two 
 pies. To he eaten cold. 
 
 ()V8'I'j:r i'attje.s. 
 
 Line small patty-pans witli pull paste, into each pan i)ut six 
 oysters, bits of butter, pepper and salt, sprinkle over a little 
 flour and hard-l)oiled eggs clioi)po(l (alh.w ing alxuit two eggs for 
 SIX [latties), cover with an ujipcr crust, notch the edyesan<f hake. 
 Ser\e either in the pans or remove them to a large platter. 
 
 MALBOROU(.l[ J»1K. 
 
 Six tart apples, six ounces of sugar, six ounces of butter or 
 tuck cream, six eggs, the grated i)eel of one lemon and one-half 
 the juice, (irate the a])ples after paring and cc.ring them, stir 
 togetlier the butter and sugar as for cake, then add the other in- 
 gredients and bake in a rich under-pastc only. 
 
 PKAC'Jl I'lK. 
 
 Line a deep dish with soda-biscuit dough or pie-crust rolled 
 
 one-fourth of an inch thick, fill with peaches pared, sprinkled 
 
 with sugar and a little tiour, and, if not too juicy, add al)out 
 
 two tablesiKxmfuls of water, .put on the upper crust, secure the 
 
 lodges and bake. 
 
 Kat with cream. 
 
 ^ < ■«« 
 
 CUSTARDS AND CREAMS. 
 
 APPLE MERL\(iUE. 
 
 Pare, slice, stew and sweeten six tart juicy ap[)les. Mash very 
 
 smooth or rub through a sieve. Scason'with nutmeg (jr leuioii- 
 
 :)eel. Line a generous-sized plate with an under-crust, and bake 
 
 ,irst. Whip tlie whites of three eggs with three tablespoonfuls 
 
 -f pulverized sugar, till it stands alone. Kill the crust with 
 
 ipple, then spread the eggs smoothly over the toji. Heturn to 
 
 the oven and brown nicely. If you put yctiir eggs in a disli of 
 
 '■old water a while before breaking them, tliey will Ijcat up nicer, 
 
 APPLE SNOW. 
 
 Prepare eight medium-sized apples a-i for sauce ; after it is 
 •old, break the white of one egg in a dish ; turn your apjde sauce 
 
 .)ver it and whip witit a fork thirty minutes. Care shouM he 
 aken that eacli blemish be carefully cut away in prei)aring the 
 
 ..pples, as the whiteness: of the snow depends mainly on this. 
 
 APPLE PUFFETS. 
 
 Two egg«: one pint of milk; sufhcient flour to thicken, as 
 
/,,'( 
 
 rirE UKASIDE rooK JIOOK. 
 
 an.1 .^.„'».-. vo„ can ,„,„tit„t. .u^ ftj;;i;..";t 'J'r.'jpLr.r' 
 
 \-Kr.\-KT ISLANCMAXliK. 
 
 vJ;i;t'tir;:f,,nrt';?r'c,r'"l,'c"i','.;f^ «"'"'T' »'■»''«'' - » 
 
 -gar one tea,, nful ex"tr„ " ^i " t .ril' "I'';'. 11',"'''"" 
 
 aiHHoIve.hako ". tS^trb^'lS";.' "' '^ "r ^^ ^''^>' ^'-^ 
 fl.ucn ).y degvccs, nux,„g .t well. Pt.t iUo n.n.lds Met mS); cliu; 
 
 FRUIT liLAXC-MANCK 
 
 To be eaten Mith crean, and sugar. ' ^ "'^ ''^^'^^' ^" ^'^'"l- 
 
 CHOCOLATE BLANC-MANCE 
 
 sweetened) ; twelve ta kIpoZ ^ --^ A i fVf "^^^^'i *''"' ^^e 
 before tunu'iig into tlu 3 ' '1'° L ^ ^^\' ^''^''*'"" •i"^* 
 sugar and crean. ' ^" ''" '**'" ^^'^'e" cold, with 
 
 eov;/^;: ^"ir^^nuLs^^^S''!;!::'. rr "'"^" ^^^- - ^^'^^ 
 
 tl.ree-quarters of a i nnu .71 su? ar v K nJV ''"' '^"^'^ "^ """^' 
 milk and ehoc-.late together iT ve n'un V? , "'" ""f- ^^?'^ '-"'^' 
 tine, and h^t the whole hnif^..' *'!''" ^"'^ ^" t^'^' «t'l'i- 
 
 stantly. Add on^ tlls^!:'! V'Sh eXet ^^'^"^ V"' 
 moulds to eool. \auuu e.xtiact, and juit ni 
 
 cupof sugarandt;:;-^^:^^ l^r:^'-:^^ -;^^^ {^-' -''' '-e 
 eight nnn.ites, stirring all the tim - \V "-''^'^"H'^^'' 'VV^ '"^'' 
 with the egg-heater for live m^n f . "'" "•'"''>■ ^^"^^'- ^'^'-^t 
 put into a mtuld to cool. '""'"'' ^' ''^^•"'' ^^ '^'^ ^ ^^"i"'^ nnd 
 
 RICE BLAXr-.AJAN(;E 
 
 / 
 
cvmjw., .,.v/) .•/.•i-,,.,/,,, 
 
 i 
 
 us 
 
 Til^'^'^'^r'^^^^^-T':^'^ pint of n.ilk, fourteen 
 
 ''Ji« quart of ere')... , ,. •'^- 7' '-KJ^AAI. 
 
 Vmun. ' ''''^^''^«"^--^Uu:ceto,etil:r^!,:U';'-;;- 
 
 flavor to taA f '"'''" ^^'.'-•^ '"'til vorv I,„).f 
 f^«o tablespoonfuls of .t,.n i ^^^^'•^^^^■ 
 
/ '' THK SEAS 11)1'] cnoK UnoK. 
 
 Iialf fullof tli.^Nvlii|.iMMl ..n.iimau.l lill tlu^ gla.sswill, t!io ahovo 
 
 CIIOCOLATK CCSTAKI). 
 Make a boiled ciistanl with ..u,- .,nai-t of milk, the vulks „f six 
 fig«s SIX tal|l..;.[KM,i, tills of .siiKar, a.i.l ono-half cum of m-atcl 
 yauilla cli..c..lati'. lioil until tliu-k ciiou-h, stimiiL' all tlu- time 
 \\ hen nearly coM, ll.ivor with vanilla. I'.,,,.- int.. .•,.[.,. .in.l init 
 the wlntrs of th.! (--s lM.;it.'i. with sonu. pow.U.iX'.l su-ar on the 
 
 , lU'SSlAX CIIMAM. 
 O/H! an<l one-half .jiiarts rioh milk, one cup suyar, one-half I.ox 
 M.' atn.e four e.^,-s vanilla to taste. Dissolve tlu- -..latine in the 
 milk; adil the yolks an.l .siii,'ar ; lot it come to a hoil then iv 
 inove from the fire. When cool, ad.l \vhite.s of egL's etc Pour 
 into mould, 'f'o be eaten with cream, if ju-eferred. 
 
 PINK CRKAM. 
 
 Thnu! gills of .strawberry or currant Juice, mix with onedialf 
 pound (. powdered sugar, onedialf pint ..f thick cream : whisk 
 until well mixed ; .serve in a glass di.sh. 
 
 PKRSIAN CRI'A.M. 
 
 Dissolve gently one ounce of gelatiiut in a pint of new milk 
 and strain. Then [uit it in a ckan saucepan, with three ounces 
 ol sugar, and when it boils stir in one half pint of good cream • 
 a<ld tins liquid, at hrst by spoonfuls only, to eight ounces of jam' 
 or rich preserved fruit; mix them very .smooth, and stir the 
 whole until it is nearly cold, that tiu; fruit may not sink to the 
 bottom ot the moiihl ; when the li.piid is put tothe fruit and stirred 
 until nearly cold, whisk tiiem briskly together, and last of all ' 
 throw in, by very small portions at a time, the str. Mcd juice of 
 one lemon. I'lit into a mould and let it stand at least twelve hours 
 m a cold place before serving. 
 
 LEMON C'RKAM. 
 
 Take one lemon and grate it u}) fine, one cup of sugar three- 
 foiiu^is of a cup of water, one cup of Imtter, and three e^^gs 
 lake the lemon, sugar, butter aiul water, and put them in aluan 
 and let it come to a boil. Have the eggs well-beaten, and stir in 
 M-hile boiling ; let it thicken, then take otl" and cool. Nice for 
 travelling lunch ami picnics. 
 
 80UFLEK DK RUS8K. 
 Three pints of milk, four eggs, one-half box of gelatine, sweeten 
 and flavor to taste. }}oil as custard. As it is taken froiu the fire 
 btir ui the whites beaten to a stiff froth Pour into moulds and 
 when cold, eat with cream, ' 
 
 / 
 
 { 
 
I t!u! ahovo 
 
 yolks (if six 
 
 I <»f grated 
 
 II thr time. 
 »s, and piit 
 1,1,'ar on tlio 
 
 iif-lialt Ii()\ 
 'tint' ill tlio 
 
 il, tllC'M !•(!- 
 
 etc. I'uur 
 
 til diK'-Iialt' * 
 
 now milk, 
 ree ounces 
 10(1 cream ; 
 cos of jam 
 d stir tlie 
 iidv to the 
 iiid stirred 
 last of all 
 (1 juice of 
 clve hours 
 
 ?ar, three- 
 
 hree eggs. 
 
 II in a pan 
 
 uid stir in 
 
 Nice for 
 
 D, sweeten 
 ni the tire 
 •ulds, and 
 
 / 
 
 f'rsr.i/'/ 
 
 < iii.o).^ of .>t;i.l 
 
 vMsii ciiAiJurrrj.: 
 
 'I pudding diy,l,, and liiit a I 
 
 ake or rolloil 
 
 •'iNickurs on the i.„tt 
 
 "":- -■''"."-i.r^;r,:^:';;>;^;(7|,;;nH, 
 
 laakiiig tl 
 
 i;r"^*^;:".:™:? " "■•■'" "- «.■; i 
 
 •>e»'ve witii si.ii 
 
 "iir a 
 
 tilli of 
 
 oi fruit r.vi'r 
 
 I is lie.irly fuji. 
 
 "\i*i- it and 
 
 stard 
 
 '■^crap 
 
 <'"<'*''>I.AT,; CUKA 
 
 it a t 
 
 ;i 'juarl-r of a 
 
 'Caciip of imiiiii 
 
 [loiiiid 
 
 >T CLTsrAKi). 
 
 ua 
 
 ',' tl'e I. .,1 .•h,,coIah 
 
 p >iir 
 
 solved. Meat eig V Z/h I'^rr ''^ '^ ^'^^'"' h' the ,i,:/., , 
 
 •stir l)v (I 
 
 ehoeoiate and tl 
 '"t" f'ii{M and liul 
 
 egreo.^ into a .piart „( vie] 
 
 . I'MVIIlli- out til 
 
 wliit 
 
 • \>r 
 
 t • 
 
 MIS- 
 
 ,"■•".' t.ll)|c^p,„,I|fl|J; ,,t 
 
 ' ""'"< ulternatel 
 
 <■•' ot two, aiwl 
 
 Ke iiniiicdi 
 
 at(dy 
 
 sii''ar. 
 
 'lit tl 
 
 y with the 
 
 '•' ini.vturu 
 
 Allow live e.L'^s tl 
 
 I5(»1IJ:|) (•i:sTAii 
 
 to each egg, .^ot 
 
 the mill 
 
 "^■ 'I'urt of milk, a taM 
 
 ;lv;<: then, after dipj.inv, I li'tU 
 
 '1 'i kettle (,f I„,il 
 
 tJspoonfnl of 
 
 sir/ar 
 
 < s':"^''':''"™--c'i;a;:Y::;i,''::r'»""-u. 
 
 "1^' water until it 
 
 I'i 
 
 iv-'r to fast 
 
 "' ' -'t'l- until it'thh'k 
 
 d 
 
 ()i 
 
 '«-' <jtiart of III 
 
 l5AKi:i) CL'STAHl) 
 
 to taste, 1. oil t 
 
 hv 
 
 i- e'f'L'.s 
 
 sugar, pour into dj 
 it is haked too lour 
 
 He milk ; whe 
 
 .Hi-;-', a 
 n CO, 
 
 pinch of salt 
 
 >t\v 
 
 will 
 
 ^^^ tiieiii il, pau-i 
 
 iH^eotuf \\atrr\-, 
 
 I'I too li-a, 
 '" water, 
 
 y sugar and il 
 
 iviir 
 
 I'll ei" 
 
 us aiji 
 
 UiKl 
 
 l>.tk.,. 
 
 it 
 
 our 
 
 1( 
 
 IJ;M0N t'USTAKIi 
 
 <''ip of eold \ratoi 
 
 •■tve out the white of 
 
 talil 
 
 "H! grated Itn 
 
 tl 
 
 ^^q-nonful of eorn stan-h • 1 
 ^••■'•it uith the beaten uhit 
 
 ic oven ; hal 
 
 f a li,dit I 
 
 oil, 
 >ake a 
 ami 
 
 >i"o\vn. 
 
 '•"^ '\nv eup of .,„^,ar, 
 •I •'^"lall pieee of |.„tter 
 
 s ''i,star,l 
 I'tih-.'ii/e 
 
 •■'■'ter it is h ,U. 
 ■^"^'•lf•; return t. 
 
 lilIC 
 
 me 
 ed. 
 
 () 
 
 ne-l 
 
 alf 
 
 sugar to taste 
 
 pJiit of ricl, ei 
 
 (OFKKl.; CLSTAH 
 
 I). 
 
 ■^•am, oju-half eiip eold 
 
 coij'^e, f 
 
 One 
 
 'I'lart of milk, i 
 
 FU)ATJ\(; ISLAM; 
 
 ', four eggt' 
 
 «eaM the milk, then .i^ld t^mi:!::,;^;;,'";^ tnl^I-spoonful 
 
 al.t leo the scalded milk. n'X^^t^^T ''''''' 
 
 i'i>^.\tnt curdhng ; sti 
 
 Is ot Ml: 
 
 until of th 
 
 cold, 
 froth 
 fuh 
 
 c right c 
 
 and hefore st 
 
 'iisisteney ; u| 
 
 and stir int.) th 
 
 I" \'" 1 1.1,' heat 
 
 len eoo 
 
 iig into them 
 r conatantlv 
 
 i'l> the whites of tl 
 
 i\"<>r ; let it net 
 
 \er 
 
 •' ^' ^^m-ant jelly ; ,iip t! 
 
 '"la i'iltle line « 
 
 ■y 
 
 ^ '^^'A>'- to a stJIf 
 
 "•^•"i tu the eu^tard 
 
 ".^''"- an,l two tahlesi 
 
 K' Cll^f.,,..! I 
 
 •oon- 
 
 
 
 lie pint of now milk 
 
 ALMOXI) CU8TAKI1 
 
 one 
 
 pound of alm.,nds. hlanejied 
 water, tile yulks of f, 
 
 cup of pulverized 
 
 anil 
 
 oft 
 
 our eggs 
 
 lie consistency of erea,i;!'thei 
 
 ■^tir th 
 
 ound 
 
 ■sugar 
 
 . oiie-oiiiirt'. 
 
 t^'t, two teasj.o„nfu! 
 
 i^over a .she.v t 
 
 ireuio\-eit .piiekly and 
 
 « rose 
 "'« until it is 
 
 put into 
 
/ 
 
 'I TIE SEA 
 
 a dish. Heat the MhituH 
 
 •'ind lay mi l(i|) 
 
 v,\ 
 
 SIDE COOK BOOK. 
 
 I little sii^'ar nddt.l to the froth 
 
 TNm.W < I s'lAKI). 
 
 Heat tw(» ijiiart -i imlk, th. n ,st 
 
 sniull nil) of line .(.n, „„.,.il, two l)ent 
 
 ir ill one eii]i oi imiia- 
 
 Mis. 
 
 < 'niilv ,slr»\\ iy oiif Imhic. It' it - 
 cdld w at<r. 
 
 I'Ji (%'K.s, and n little .salt. 
 
 ■'•'- t.i,, thick, thill it Uith little 
 
 IHJSII MOSS. 
 
 it .swells ; then 
 
 a .'sraiil iiaiidt'iil ^^i ]i'ish ni( 
 
 «|iieeze the niojs.s until it j.s titio I 
 
 s.s in strong soda water until 
 
 I'lit in a tin hiieket wliieh eont , o... ,„„, 
 
 t!ie liueket in a Iar<,'e in.n pot Mlii.h h,,I,I 
 
 water ; stir sehl 
 
 oni, and let it i 
 
 nmi water, and 
 
 !iin.s.six pint.sof .sweet milk. Set 
 
 ^•v.ral pints of hnt 
 
 einai 
 
 fippii!,',' on a eold plate. Strain thmuLd 
 
 11 iiiitil it will jell .sli^ditly hy 
 
 'a\«.r f«) taste. ]{ii 
 
 Jionr in tlie mixture and .set it 
 
 •se a mould or a erock 
 
 I a sieve, .sweeten and 
 
 with tepid Wat 
 
 er 
 
 Mill I 
 
 >e palitahle. l-lat with er 
 
 away to e<.o|. In a f^.^v honns it 
 vam and sugar some a<ld jelly. 
 
 LK.MOX JKLLV 
 
 1. (hie 1m, \ gelatine ; pare live 1 
 
 thejniee; hreak up one .small .stiek of ,, 
 orange peel, one and onedialf pint.s of 8n<'ai 
 
 mons thin, and 
 
 |i!eez(t out 
 
 einiiamon and a little 
 
 pint of cold water, and let it 
 
 then 
 
 I>onr on one 
 
 kettle with three jiint.s of 1 
 
 .s(<ak for three hoius, J'ut in tl 
 
 tine is di.-solved. 'J'hen let it 
 
 St 
 
 '-liiiiK water, stirring until the ueh 
 
 le 
 
 iiiimer for al.out half an 1 
 
 Strain through a Lag int.. jelly mould.s, and let it cool 
 
 I our, 
 
 O 
 
 K3 I'"iind ..f .sugar,_ cme-fonrth of a pound <.f butt 
 
 pgg.s, jiiiee of two lemons and 
 oughly together 
 
 rind ( 
 
 f till 
 
 eook until as thiek as boiled 
 A DISH OF SNOW 
 
 <v lemons. Beat tl 
 
 eii'-r.'iri 
 
 or, six 
 
 lor- 
 
 (irate a eoroa-nut, leaving out the bn,wii nrii lirwo If^ ,,, ; 
 
 ho eentre of a handsom.^lisl. and ornam'ent wi 1 i le .^^ I 
 leaves, sue, as peaeh or honey-suekle. Serve it up w ith f m w 
 •■nam, made m thi.s way: IJeat the white.s of five egg.s o a " fl' 
 
 roth add two large spoonfuls of line white sugar, a7ar 'l^^ no, 
 ful of ro.se water or pine-appIe. 15,.at the wholJ wed toi/et " 
 and adu a pint <.f thick cream. Put several -spoonfuls ovc^eaS 
 oish oi cocoa-nut. >.t c.mi 
 
 APPLE FLOAT. 
 
 One eup of pulverized .sugar, one cup of en am beaten t.. a stilF 
 f oth, five eggs beaten hght, <,ne lenion, f.a.r lar.^. apple, gmte 
 three tablespoontul.s of gelatine d-' „Ived in warm vat r F Is 
 one (juart bowl. "<>l.i. rjii.s 
 
 .^TPv A WBKR \\\ ( ! ! ,\ i> LOTTIC. 
 
 •Make a boiled custard Avith oi;,. ,,nart of milk vnll-« ,^<• • 
 
 e^p, and three-quarters of a eup .If ^^it^^^,^ 
 
 ^^^^'Jt;^''^^^^ -\ «I>"n^e%ak, dipped in sw.!^ 
 tu»n:, la) upun i-i|;e ^.rrawi.errie^ w.eteiud lu-f^iste, then a 
 
tlif froth, 
 
 inil;i.-,sc.s, ji 
 littli- Ndlt. 
 with littli' 
 
 kvater until 
 Wiitcr, and 
 inillv. Sit 
 nts (,f hot 
 ■^liglitly l)y 
 t-'ftcn and 
 i<l water ; 
 'V lionrs it 
 1<1 jflly. 
 
 (licczo out 
 kJ a little 
 ur tin one 
 I'lit in the 
 the L't'I-i- 
 aii lioiu'. 
 
 lutter, six 
 ieat thor- 
 
 I' it ti]- in 
 ine green 
 ith snow 
 to a s<-ifl' 
 i^e spoon- 
 togtitiier 
 )\cr eacli 
 
 a still' 
 
 grated, 
 
 •. Fills 
 
 s of six 
 
 o taste. 
 
 in RAvpft 
 
 thtii a 
 
 (■'USiAHh^ AM) CUKAMS 
 
 layer of oakf and ,,tra\vl) 
 
 IW 
 
 )ld. 
 
 )-rn.-s ai l,..fore. \Vhcn the eustanl 
 
 pour uvvrtlu, who!,,. Then lu..at the vs hit 
 
 ft Ntitrfr..{h, add a littl 
 
 AvitI 
 
 I Monio ripu i)C'rrie> 
 
 Hiigar and put 
 
 I'.-i of tlie 
 
 •VlT tl 
 
 IS 
 'H to 
 
 t. 
 
 nfcoratc 
 
 KKMo.N iu-ni;ii 
 
 l;'"^tart^: One pound pulverized 
 
 an<l yolk.; of tu 
 
 th 
 
 cook for twenty ininut 
 
 sugar ; whites oi 
 
 a-ee leni..n.s, inelii.ling grated rind and 
 
 tl 
 
 Take tart cooking api»le.s, .sucl 
 
 iree iieeku. nff,.,. ♦i.,.., . , 
 
 ;es over a .sl(,w Hre, .stirring all tl 
 AI'l'LH HL'TTKH. 
 
 I \ egg.s ; 
 
 juieo; 
 
 le while 
 
 l.eek.s, after they aro peeled an<l 
 
 I fta will make good sau 
 
 I'e, 
 
 r 
 
 poun.lsoi hrown sugar and two -mII 
 of water. Put tl 
 
 le 
 
 iK.ll 
 
 the 
 
 n add 
 
 tl 
 
 le .sugar and wat 
 
 ai.ph 
 
 • luartered, allow nil 
 OILS, or perliaps a little luon 
 fi; in your kettle, and let it 
 
 •stantly till the 1 
 
 saueer, an.i if no water a[)i.e., 
 
 ready t<.r the einnanion and nut 
 
 •H. After they l.(!gin t 
 
 •litter is done. 'JVy i't hy j 
 
 • eook Ntir e 
 
 on- 
 
 iitting a little in a 
 
 ;ir.s around it the marinalad 
 
 tneg " to your taste. 
 
 e IS 
 
 I' 
 
 OHANCK DRSSKHT 
 
 re live or .six (.ranges ; cut into thin .si 
 
 a cotl'eecup of sugar. "l5(<il 
 
 the yolks of tl 
 
 ices ; pour over them 
 "e pint ..f milk; ad.l, while In.il 
 
 iree t;gg.s, one tahle.spoon corn .starch (mad 
 
 with a little e.dd muli,'; stir'aH'tl 
 
 e snin((th 
 
 pou/ over the fruit. Heat the whites of the e'^L'.s , 
 ■'l^' •: hI'^'I' ""^ powdered^ sugar ; pour over tl 
 
 Town in the oven. Se 
 
 rve cold. 
 
 le tinie ; as .soon as thickened 
 
 r-' ii<^\l:i to a froth ; add 
 
 le eu.stard, and 
 
 ri 
 
 th 
 
 FROZKX P1:A( IIRS AND I'RKAM 
 ;"":;; "V,::..!;'"ir°''^^' '•"* perfectly sound • peel an.l 
 
 lem ; luix them with sugar and 
 
 cream to tasti. 
 
 Fr 
 
 '.'CO 
 
 eeze. 
 
 AMBKOSIA. 
 
 FROZEN I'l; .vHF.s 
 
 around it. Ha e re£ m I .^^^^^^^ ''' '' ''' *''r' '''^^ l^'^^^«'* 
 ened. When the m k s • 1 1 ^'?'^'.'>'' "'''''^*^^ '"^"'^ «^^««t- 
 
 together. Mra wbe r f c«,ld, stir hem .„ and freeze all 
 
 require more sugar " ""''* m the same way. hut will 
 
 FROZK.V STRAWBERRIK.s 
 
 thmn Mn? T -"'T'*^''"^'' I'-^tthem into a howl an I mash 
 then . .Make them rather sweeter than for the tahle Let 
 stand until the juice is drawn out then free - <'j;' 
 cream or ice creaia. «Jiit, men tree/.e. ben . with 
 
 niARTRKCSE D'ORAXOKS 
 
uo 
 
 THE SEASIDE COOK BOOK, 
 
 gdatine ; divide three; or four onMitfoa into (|uarterii, and with a 
 hihar]) knife ro'iiovc every ve.siige of .skin of any Siirt -also the 
 siHjds ; hiive two ))l;vin moulds one about one and a fourth inelies 
 more in diameter tlian tiie other ; pour a very little of the jelly 
 at ihi! l)ottoni of tiie large motdd, place in this a lajer of orange 
 (|iuu'ters (if too tidck «))]it in two lengthv.ay.s), cover with more 
 jelly^ but only just enough to get a .smooth surface ; set on ice to 
 set; wiien it is ijuite firm, put in the L'UX'e nmuld inside of tlie 
 larger one, taking care to place exactly in tlie middle, so that the 
 vacant place between the two moulds be exactly of the same 
 width ; in the vacant place ])ut mo^'e orange (piarters, lilling uji 
 with the jelly until the whole spai ; is filled up ; place the mould 
 on ice, ami proceed to whip one pint of cream with onedialf 
 ounce (»f ('issMlv(Ml gelatine and some sweetened orange juice, 
 wliich must I'c addeil to it a very little at a time, else the cream 
 will not ri.-;(! in a froth ; w hen the ei-eam is re;idy and the jelly 
 H.'t, remove the inner .nould by jioui'ing warm water into it, and 
 fill uf) the si)aee of the chartreuse with tlie whipped cream. Set 
 on ice for an hour, turn out and serre. » 
 
 BAKKl) PKAKS. 
 
 Place in a stone jar first a layer of jiears (wifehont i)aring), then 
 a layer of sugar, then pea''s, and so on uidil the jar is full. 'J'hen 
 put in as much water as it will hold. Tinke three hours. 
 
 CrAKLOTTK RU8SE. 
 
 Beat the yolks of four eggs, and stir them into one pint of 
 scalding nnlk. Uoil like eustii''' and set away to cool. I'oui a 
 large cu[> of warm w.iter (t\er a iialf box of gelatine, set it in the 
 .stove, but do not let it get hot ; l)eat the wiiites of the eggs very 
 lignt and add t nough puiveri/ed sugar to make stitl'; then whij) 
 one pint of go(td ereaJu ai'd .stir into the custard; then the whites 
 iiavored with vanilla ; then the g-datine wed dii^solved. Mix ' * 
 thoroughly and set away to cool (about twohoUi's. ) Line your 
 dish with either sponge cake or lady tingei's, und till with the 
 miAture. Let it stand five or six hours. 
 
 TUTTI 7RUTTI. 
 
 One (quarter of rich cream, o-h; and onedialf ounces of sweet 
 almonds, chop]>ed fine ; onedialf pound of sugar ; freeze, ami, 
 when suliiciently congealed add onedialf jiound of i)roserved 
 fruits, witli a few white rai.'^ins chopped, and finely-sliced citron. 
 Cut the fruit small, rnd ndx well with the cream. • Freeze like 
 io cream ; keep on ice un+i' e(|uired. 
 — ««»■ • ■♦- » aw — 
 
 CAKIiS. 
 
 Ijye the .icst matei'ials, and have evtryt'dng re.ady before you 
 liegin ndxing the materials. Always sift the Hour; aildiHtf to it 
 the baking ] wder and mixing well. If it is sum»iai- v i;: Mer /' 
 lay the eggs iu cold -water for'a few nunute.s, and Uwtt ytdk.-; kiid 
 
 One- 
 
I 
 
 1 
 
 CAKES. 
 
 m 
 
 wliitos RC]»firately, veiy tlii)inii<rli!y. Mix liuttci' .-uhI suir.nr to a 
 croain, then add oUgar, then the yuika oi' the egg.s, then the milk 
 and tlour alternately in .small i|iiantitieK, then the whites. 
 
 If fruit is used iluiir it well and, add the last thing. 
 
 iiake slowly at first. 
 
 Cookies, jumbio.s, ging^'r-snaps, ete., recjuiro a (^uiek oven; if 
 they become moist or soft hy keeping, put again into the oven 
 a few minutes. 
 
 While tlie cake is baking no air must be [lermitted to get into 
 the oven, unless when necessary to lt)ok at the cake, a.s it is apt 
 to make it fall. The heat of the oven should lie even and regular. 
 Whei? cak(! is ilone, it can be testt'd l>y sticking a ele;iu ■•-traw 
 into it. If notlii)ig adheres to tlie stra\\, the cake is done. 
 
 8()1T FHOSTJNO. 
 Ten teo,spoonfuls of fine sugar to one egg; beat onedialf hour, 
 
 SlJTTl I'RUITTI FIICSTJNC. 
 
 Onediali teaeuiiful of water, three cuj)s (tf sugar, whites of two 
 eggs ; boil sugar and water until very tluck and waxy ; beat the 
 Avhites of eggs to a still' froth, and pour the syrup over them, 
 beating all till vamA. then add onedialf jiound of almonds, 
 ch<»p])ed line : one small half teaeu}) of large \s hitt; raisins, and 
 a little citron sliced tliin. Nery nice for sjionge cake. 
 
 CIKK'OLATK FllO^iTlNC 
 
 One cake (i.r onedialf pound) French vanilla s\vt:et chocolate, 
 grated ; onedialf cuji granulated sugar, three-fourth.s of a cup of 
 sweet milk ; one tablespoon buttc!-, a little salt. Boil twenty 
 minutes, stirring constantly ; take from Die lire aad jiour into a 
 dish. Whi'ii near cool, add one tablespoon of vanilla ; s{)rea(l 
 on the e.ake. \i the mixture is thicker than jelly, thin it with 
 milk. This (juantity will ice two cakes, three layers each. 'I'he 
 best cake is gohl c;d<e, bakid in jelly tins. 
 
 ALMOND FltO.'^TlXO. 
 
 l)laiicli some mveet almonds, and >vhen c(ild pound in a mortar 
 until liulverized ; mix the whites of three eggs a.nd three-fourths 
 of a }iint of [M>\vdered sugar ; Ilavor w ith vanilla, and add the 
 almonds. 
 
 (;i:latink frostino. 
 
 Dissolve a tablespoon ful of gelatine in half eii[) of boiling water 
 and strain ; thicken with powdered sugar and ilavor. 
 
 HICKORY-NUT FROSTINCJ. 
 
 Allow one cn{) of sugar to the white of one v)i\i,\ beat until 
 very light, and add the liickory-nut after chopping very tine. 
 
 AIM'LF CAKF. 
 
 The grated rind and juice of one lemon, one sour apph>, pared 
 and grated, and one cu[) of .sugar, boiled together for five minutes, 
 
 I 
 
 'M 
 
w 
 
 THE SEASIDE COOK BOOK. 
 
 make a jelly, which i.s to lie .spread between the layers of the 
 following caice, to make \\hi<'!i take -Om; cup ol su;,'ar, butter, 
 the sixe of an (!gg, one cup Honr, one teaspoouiui baking powder; 
 bake in four layers. 
 
 ALMOND (.'OOKIES. 
 
 Two pounds of butter, three pounds of sugar, one pound of 
 shelled almonds, one dozen eggs, one teaspoonful of ground cin- 
 namon, one-half teas[)oonful of soda, a cup of boiling water, one 
 lemon grated ; mix butter, sugar, yolk of eggs, lemon, cinnamon 
 and liot water ; beat the whites, take three parts, mix also one- 
 lialf of the almonds, and as much Hour as it will hold ; r<jll them, 
 ami brush with the whites of eggs. Before putting in the 
 almonds and sugar, almonds must be scalded, dried and cut fine. 
 Uake in a moderate oven. 
 
 IJOILKD ICIX(!. 
 
 1. One and oiie-half cups of sugar ; put to this two tablespoon- 
 fuls of water. Let it b(»il on back of stove until it is waxy, or 
 stringy ; then add whites of two eggs. 
 
 '2. Whites of four eggs, beaten stiff; one pint of sugar, melted 
 in water, and then boiled ; adil to it the eggs, and beatuntil coM. 
 (IKM'OLATK 1('IX(;. 
 
 1. One-half cake of chocolate grated tine, two-thirds of a cuj) ' 
 of sugar, one-half cup of milk or cream ; boiled and stirred to a 
 paste. 
 
 •2. Take the whites of two eggs, one and one-h;df cups of pow- 
 dered .sugar„and six large tablesj)oons of cliocolate. 
 
 ICIXO. 
 
 1. I'wo and a half cups sugar, two-thirds of a cup of water ; 
 boil together until its candies ; then add the whites of three eggs, 
 sliglitly beaten, stirring briskly for fifteen minutes, or until it 
 seems perfectly smootli and white ; then add the juice of one 
 lemon. This is sulHcient for one large white mountain cake, of 
 eight or nine layers, covering also top and sides. 
 
 2. lieat tlie whites of four eggs with one pound of powdered 
 sugar sifted, with one-half a tablespoon starch, and one-fourth of 
 an ounce of fine gum-arabic. Stir it well. 
 
 ICINO FOR CAKE. 
 
 1. lieat the whites of four eggs with one pound of powdered 
 sugar, one teaspoonful each of corn starch and sifted white gum- 
 arabic, and the juice of one lemon. 
 
 '2. Beat the whites of six eggs with one pound each of powder- 
 ed sugar and blanched and pounded almonds ; a little rose-water 
 HJionld bo added to the almonds during the process of pounding ; 
 lay on with a knife, and harden in a cool oven. The eggs must be 
 beaten to a stitl' froth. 
 
 *; BLACK CAKE. 
 
 1. One pound of tiour, one and oue-half jjounds of brown sugar, 
 
CAKES. 
 
 U3 
 
 of a cup ' 
 rred to a 
 
 ■ powder- 
 
 )se-water 
 ouiuling ; 
 s must be 
 
 one pound of butter, twelve eggs, or leave out part of the eggs ; 
 use the same (njantity of molasses. One toaspofjn of soda, three 
 pounds of currants, four pounds of seeded raisins, oue j)ound of 
 f^itron, two nutmegs, one teaspoon of groimd cloves and cinna- 
 mon each. Bake in a large loaf three or four hours. 
 
 2. One pound browned tiour, one pound brown sugar, one 
 ])ound citron, two pounds currants, throe pound.s stoned raisins, 
 three-quarters pound of butter, one teacuj) of molasses, two tea- 
 spocmfula mace, two teaspoonfula cinnamon, one teaspoonful 
 cloves, one teaspoonful soda, twelve eggs. 
 
 3. One pound sugar, one pound butter, one pound tiour, three 
 pounds raisins, three pounds currants, one-half pound citron, 
 ten eggs, two toaspoonfuls cinnamon, one teaspoonful cloves, two 
 teaspoonfuLs nutmeg ; brown the flour to darken the cake. 
 
 liRKAD CAKE. * 
 
 1. Four cups dough, two cups sugar, one cuj) butter, ou' cup 
 ^ream, two eggs, one teaspoon saleratus. Mix with the hands, 
 ^Ind add a little flour, alst) fruit and .spices to suit tiie taste, and 
 let it rise well before baking. 
 
 2. Two cups of light doui^di, one and one-half cuiis of sugar, 
 one of butter, half cup of milk, two eggs, soda or baking-jxiwder, 
 nutmeg. If too thin, stir in a little Hour. 
 
 COFFEE-CAKES. 
 
 1. Three eggs well beaten, two cuns brown sugar, one cu^) butter, 
 one cup of milk, one teaspoonful o t,i, two teaspoons of ereani 
 of tartar. Work this to a stiff d . . uid roll out to about half 
 inch in thickness. Sift ground eimiamon over eveidy, tlien roll 
 up like roll jelly cake. Cut slices about a half ineli thick from 
 t!ie roll, drop into granulated sugar, and bake thoroughly with 
 sugared side uj). 
 
 2. One pint v.arm milk, one cofleecup melted lar<l, one-half cup 
 yeast; put in enough flour to make a still sponge, and S(!t over 
 niuht ; in the morning add two cotleecups sugar, four eggs, one 
 teaspotmful cinnamon ; mould and set to rise again, aft(^r"which 
 roll one-half inch thick on a warm board ; cut with small cutter, 
 and fry ; roll iu i)oun(led sugar, and place on separate plates till 
 cool. 
 
 BREAK FAST COFFEE-CAKES. 
 
 Three cups breail sponge, one-half cup Initter, little sugar, one 
 egg. Boll thin as baking-powder biscuit. Cut out with tumbler 
 or cake-cutter, sprinkle over a little sugar, cinnamon, and little 
 bits of butter. 
 
 CORN STARCH CAKE. 
 
 1. One and one-half cu2).s sugar, whites of six eggs, one-half cup 
 .sweet milk, one and one-half cups flour, one-half cup corn-starch, 
 one-iialf cup butter, two teaspoonfuls of cream tartar, and ono 
 teaspoonfid of soda; lemon to flavor, 
 add one half cup cold water. 
 
 After all is well mixed, 
 
} 
 
 m 
 
 THE SEASIDE COOK BOOK. 
 
 '> Fouri'g'^s, whites only : one cr ) of powdered su^'ar, ('no- 
 half cui. of tmtter, two-tliir.ls cup of corn starch, one-hali cup 
 sweet milk, one cuj) il-.ur, t\vo toasiiooiifuls haknigpo%sdor, h inou 
 or rose-water flavorill,^^ Cream the butter and sugar tluji'ougi...M 
 either with the hand or silver spoon ; mix the corn starcli wit u 
 tlie milk, and add. 'i1u-,i add the eggs, l)eaten stitl, next the 
 sifted Hour, into which the l)aking-powder has been stirred. 
 
 cri<:am puffs. 
 
 One-half pint cold Mater, into which rub smooth six ounces of 
 flour • put it into a s^iider with four ouuees of l)utter, and stn- it 
 continually over a tire n..tt..o liot, till it is thorougldy cooivod. 
 It will resemble a lum]) of putty and cleave oil the si)uler bkea 
 iiancake. Cool this lump and add four eggs. Beat well, and 
 than drop on a l)Uttered tin in neat, compact little "dabs tar 
 enou'di apart not to touch when they rise. Have the oven about 
 as hid as for (!ookios, and in turning them litt up the tni. if Y'^^i 
 shove them before they are set you will liave pan-cakes. Dif-y 
 should be hollow balls. Bake them hmg enough so they m -u 
 not fall when removed, and cool them ou brown paper as ijuickly 
 as i)ossible, so they won't sweat, lo till them take one-half i.mt 
 milk, two 1)eaten "eggs, one-(iuarter cup of Hour or corn starch 
 wet smoothly, one cup sugar, lem..n or vanilla flavor ; cook it in 
 a tin pail in a kettle of hot water, and stir it so it will be smooth. 
 When both are cold, open the laitl' with a sharp knife, just a lit- 
 tle slit on the side, and till in one tablcspoonful of custard. 
 
 CITllON CAKK. 
 
 1 One cuj) butter, three cups of sugar, one cup of milk, three 
 cups of tlour, half cup of corn starch, two teasiMioi.fuls baking 
 powder, one cup candied citron, and whites ot twelve eggs. 
 
 " Six eg"s four cuiJS of lit air, two and one-half cups ot sugar, 
 two cups of^citron, cut in little slips ; two teaspoons baking 
 imwdor, one cup sweet nulk, one cup butter. • 
 
 3 Whites of twelve eggs, two cups ot butter, two cuj.s of 
 sugar, tour and one-half cups of tlour, one-halt cup of milk, 
 three'ti-'aspoonfids baking-powder, and one pound of citron. 
 
 CHOCOLATE CAKl".. 
 
 1 Make as for nice cup cakes, bake in jelly cake tins. Ichig : 
 Jioii together for a few minutes throe cups of sugar, and one cup 
 of boiling water ; pour this sirup into half a cake of chocolate 
 grated ; add whites of three eggs, beaten still'. Tut this icmg 
 bet\\ eon layers of cake and on top. 
 
 •1 'J\\o cups sugar, two-thirds cup of butter, one cup sweet 
 milk, three cups tiour, three cgg^ twr> tra«poons haking-poAvaer; 
 lemon extract. Bake as jelly cakes. Caramel: 1 he whites ot 
 three c—s beaten very still'; two cups sugar Ijoilcd until almost 
 can.ly "^ pour very slowly on the wl-.itcs, beating them (luite init; 
 one-half cake chocolate, grated; vanilla extract ; stir until, cool, 
 then put between each cake and over the top and sides. 
 
 ! 
 
 ■1 
 
} 
 
 '^mm 
 
 TT- 
 
 onc-lialf cup 
 iiwder, 1( uuiii 
 r tliuroiigli'.^ , 
 11 starch wit'.i 
 tit]', next tho 
 stirred. 
 
 six ounces of 
 ;r, and stir it 
 glily cooked. 
 ; s[>ider like a 
 jat well, and 
 i "dabs,"' far 
 le oven about 
 e tin. If you 
 •akes. Th-y 
 
 so thej' "Will 
 per as (juickly 
 
 one-half pint 
 ■ corn starch 
 »r ; cook it in 
 ill be smooth, 
 life, just a lit- 
 custard. 
 
 of milk, three 
 onfuls baking 
 .■Ive eggs. ' ■ 
 cups of sugar, 
 poons baking 
 
 , two cups of 
 cup of milk, 
 of citron. 
 
 Ichig 
 
 i tins. 
 
 I-, and one cup 
 LO of chocolate 
 Put this icing 
 
 )ne cup sweet 
 ijikiiiLT- powder; 
 The whites of 
 d until almost 
 luiu (juite fai^i; 
 itir until, cool, 
 sides. 
 
 CAKES. 
 
 145 
 
 ?,. One cup butter, three cups brown sugar, one cup milk, four 
 cups of Hour, yolks of seven eggs, two teaspoonfuls of baking 
 powder, and eiip of chocolate; bake in layers; make another cake 
 with whites of the eggs, as given the [(receding recipe, and put 
 together with frosting in alternate layers. 
 
 4. 'I'hree-fourths cu[> butter, two cups sugar, one cup milk, two 
 cups liour, one of cornstarch, two teaspoonfuls baking powder, 
 and whites of seven eggs ; bake in a long shallow pan ; take half 
 cup milk, butter the size of an egg; cup brown sugar, (juarter 
 pound of chocolate ; mix anil b<(il until stitV, then add table- 
 spoonful vanilla, spread on the cake, and set in tlie oven until dry. 
 CAKE WITHOUT EOGS. 
 
 One and a half cups of sugar, half cup of butter, one cu]) milk, 
 three cups tlour, two teasjjoonfuls baking powder, one cup 
 chopped raisin^, well ll<*ured, and added the last thing before 
 putting into tiie oven ; spices to taste. 
 
 CREAM CAKE. 
 "'" 1. Cakk: Pour a cup of boiling water over a cup of butter, add 
 immediately two cups of thjur ; stir until smootli, and set away 
 to cool ; when cold add five eggs, and stir until well mixed ; add 
 a very little soda ; butter a pan ; dro[) in the mixture, a table- 
 spoonful in a i)lace, and bake in a (juick oven. 
 
 Cr.KAM : One pint milk ; when boiling add half cup of Hour, 
 half cup sugar antl two eggs mixed; stir until thick as cream, 
 then ilavor with lemon or vanilla. Remove the tops from tlu; 
 cakes ; till the hollows with the cream and then replace. 
 
 2. CaivK ; One cup of white sugar, two eggs well beaten, one 
 tablespoonful of butter, one half-cup of sweet milk, one-half tea- 
 spoonful of soda and one of cream of tartar, one and one-half cups 
 (jf tlour ; add a little salt ; beat thoroughly and bake (piickly in 
 live or six round tins. 
 
 Cream : One and a half cu]is of sweet milk, one heaping table- 
 si»oonful of flour, rubl(ed smooth in the milk, one beaten egg, 
 iialf a cup of white sugar ; boil the whole togetlier, stirring all 
 the time until (piite thick ; when cold flavor with lemon or any 
 extract preferred, and spread between each layer. 
 
 3. One cup white sugar, one and one-half cu{)s flour, thre3 
 eggs beaten se]iarate and very light, two tablespoons water, (uie 
 teas])oon baking-powder. Rake in two cakes. Cream: ()nei)int 
 of milk, one cup sugai-, one-half cup Initter, three eggs, two 
 tablespoons fluur ; l(>mon extract, (.'ut each cake and till with 
 the cream. 
 
 COOKIES. 
 
 1. Two cuiis sugar, one cuj' butter, o\v.i cu[» milk, three eggs, 
 Hour enough to make a sott do.igh, two teaspoonfuls baking-pow- 
 der ; r;ill thin ; ^^ift over with sugar and bake. 
 
 2. Two cups white sugar, one cup of sweet milk, two spoons of 
 baking powder, nutmeg; tlour enough to roll cut ; better if 
 rolled out thin, and a hot oven to bake in. 
 

 #■ 
 
 Uo 
 
 THE SEASIDE COOK BOOK. 
 
 I 
 
 3. \\ lutes of tuo oggs, one large cup of milk, one cup of sugar 
 one-half cup butter, two teaspoonfuls baking-pou.ler, flavor with 
 
 th.",'. ?'.lf ' r" ''\'^T'i'' "?"■ "-'"^'"^'^ ^"^ *'»^1^ '^'-^"er; beat 
 th r.u ghly .drop n, buttered pan,.. ,lust granulated sugar on top - 
 and bake with di.s[iatch. ^ / 
 
 4. One cup butter, two cup.s sugar, four eggs, four cups flour 
 three tablespoons niilk, three tcW'o<.ns baking-powde Rub 
 
 he lour and butter thoroughly together, crean. the butter a I 
 M.g.ii, beat the eggs separately ; a.ld to the above with a little 
 nutmeg and cinnamon, or any seasoning preferred. Sift in the 
 llour and iKikmg-jK.wder and add enough flour to mould and roll 
 out I hese cookies will keep fresh two weeks, and if the milk 
 IS l^eft out, a month. 
 
 o. One cup sugar, one-half cup lard or l)utter, one-half cun 
 
 H-b^^ •r^"'''A.^'''^'^"•'''^''^ ^'"^''^' i^'^t "'Hu- enough t ro 
 
 ub ? '^"n^-^" ^^'^ '""^- '^•"^■?'■'"« y^'" ^^-^^h. No egL^s are re: 
 added ■'" '■"'" ''^'^ '"'" '^ grated or prepared cJcoa-nut is 
 
 6. One cup sour cream, one cup butter, two cups su^ar two 
 eggs, one teaspoon soda ; flour, and flavoring to suit. 
 
 saleratus dissolved m a cup of milk or water, a grated nutmcfr 
 suiiicient flour to make stitl' to roll out. "uunc^, 
 
 .MK8. CADWELL'S COOKIES. 
 
 cc.?."^wl' t ''"""'^ ?'' "'1^' ''^ '"^'''''' °"' ^"I^ "f^ molasses, two 
 • Si^^.S:n^Tu:em:^ "''' '"" ^^^I^-'^^''^ ^i"^-", flour to 
 
 COCOA-NUT COOKIES. 
 
 J.u2^! ''"P "^ ^l'".""'' *''■'' '"1" ^^ '"S^''' *^^'» <^»P« «f grated or 
 fu.ifJi. '"'''Tl'''^' *r ""^^^ ^^''"^ *'"""S'^ to make a stiff batter, 
 and teaspoonful of soda ; drop on buttered paper in pans 
 
 -. Une and one-half cups of sugar, one cup butter (nearly) two 
 eggs, one cup grate.l cocoa-nut, one-half cup milk, one-half tea- 
 
 g';.:;;;uaL!i"'"ga;r '"""""""" '•••'■""" • '■" '"'"■^" -"■ 
 
 CORN GEMS. 
 Two cups of cr.rn meal, Uvo cups of flour, two cups of sweet 
 m Hi two eg.gs three heaping teasjx.onfuls of baking-powder 
 oae-half cup of buttur, one-half cup of sugar. Bako in gem-pans' 
 
 COCOA-NUT CAKE. 
 
 1. After using the whites of ten eggs for snow cake, take the 
 >oIks one and one-hal cups sugar, two-thirds butter, two-thirds 
 whif ff "L"''' *'•'"»■'"»« teaspoon soda, one cream tartar, 
 ^^htesof fourorhveeggs for frosting: sprinkle cocoa-nut upo, 
 eai^li layer of frosting. ^ 
 
 2. Two eggs, two tablespoonfuls Initter, one cup sugar, half 
 cup imlk, tMo cups flour, two cups cocoa-nut soaked in m k 
 two teaspoons baking powder. ' 
 

 CAKES. 
 
 m 
 
 ; cup of sugar, 
 lir, Havor with 
 batter; beat 
 1 sugar on top - , 
 
 )ur cups flour, 
 )owcler. liul^ 
 the butter aiid 
 e with a little 
 .Sift in tlio 
 uouM and roll 
 nd if the milk 
 
 one-half cup 
 inough to roll, 
 "o eggs are re- 
 i cocoa-nut is 
 
 I 
 ips sugar, two ' 
 t. 
 
 teaspoon ful of 
 ated nutmeg, 
 
 molasses, two 
 iiger, (lour to 
 
 3 of grated or 
 a stiff batter, 
 pans. 
 
 (nearly) two 
 one-half tea- 
 spnnkle with 
 
 :ups of sweet 
 king-j)(jwder, 
 in gena-jiana. 
 
 ike, take the 
 r, two-thirds 
 ;ream tartar, 
 .'oa-iiiit WY'-^A^ 
 
 ' sugar, half 
 ;od in milk. 
 
 3. Two eggs, one cup white sugar, one-half a cut) sweet milk, 
 one-quarter cup butter, one and one-half cups nf flour, one and 
 one-half teaspoonfuls ])aking ])()\vder. Bake iii a moderate oven 
 in pans one inch deep, 'i'o prepare the desiccated cocoa-nut, 
 beat the whites of two eggs to a stiff froth, ad<l one cup of i.nl- 
 verized sugar and the cocoa-nut, after soaking it in boiling milk. 
 S])read the mixture between the layers of cake and over the top. 
 
 ICE CREAM CAKE. 
 
 Two cups white sugnr, fme cup butter, one cup sweet milk, 
 whites of eight eggs, two teaspoonfuls cream of tartar, erne tea- 
 spoonful soda, three and one-([ii.arter cups winter wheat flour, if 
 spring wheat flour is used, four cups. Hake in jelly pans. Make 
 an icing as follows : Three cups of sugar, one of water ; Ixiil to a 
 thick clear syrup, and pour boiling hot over the whites of three 
 eggs ; stir tlie mixture while pouring in ; add one teas;>oonful 
 citric acid ; flavor with lemon or vanilla, and spread each layer 
 and top. 
 
 CU? CAKK. 
 
 One cup of butter, one cup of sweet rnilk, two cups of sugar, 
 three eggs, four cuj)s of tlour, one teaspoonful each of saleratus, 
 nutmeg and cinnamon. Vou may ad'i a cup of raisins and a cup 
 of currants if ymi like ; either is good. 
 
 COTTACJE CAKE. 
 
 Three-fourths of a cup of l)\itter, a cuj) of white sugar, one and 
 one-half cuns flo\ir, four eggs, yolks and whites beaten separate- 
 ly ; a tablespoonful sweet milk, one and one-half teaspoonfuls 
 baking-powder, lemon and a little salt. Kul) the baking-powder 
 into the flour. 
 
 CINNAMON CAKlv 
 
 One cup sour cream, one cup sugar, one half cup melted ))utter, 
 one egg, one half teaspoon soda. Mix as for cookies, roll out and 
 spread ground cinnamon over the top ; then roll up as a roll jelly 
 cake, and slice off with a sharp knife and bake. Any good 
 cookie recipe will do. 
 
 COCOA-NUT JUMBLES. 
 
 One pound of cocoa-nut grated, three-fourths of a iiv>und of 
 sugar, three eggs, large ironspoonful of (loiir; drop on buttered 
 pans. 
 
 DROP COOKIES. 
 
 Four and a half cups of flour, two and a half of sugar, one of 
 milk, one of shortening (half butter and lard), three eggs, two 
 teaspoonfuls baking jx*'.- ler, a very little nutmeg, and a few 
 .... lYi/vvay .'icf^ils ■ r'.'b th.e .siu'.iv p.!h1 slioi'tcnimjf to a cream, '.'eat 
 the eggs till very light, and stir thoroughly, after adding the 
 other ingredients : drop on buttered tins, and bake quickly. 
 
 COCOA-NUT BISCUITS. 
 Ten of sifted flour, three eggs, six of grated cocoa-nut ; whisk 
 
 
14.S 
 
 THE SEASIDE COOK BOOK. 
 
 tl 
 
 10 ei^gs until wry li-ht, a.l.l tl 
 
 tabl 
 
 o.spoonful oil WHt 
 
 on tins, aiiil Imk 
 
 Cf-Il 
 
 he .su,!,'ar, then the cocoa-nut: ^^it 
 
 c in rather 
 
 ■iporin formof ].vr;uni.l;inittlie . 
 
 <'ooI oven 
 
 taper 
 
 1. '1 
 
 I'lOLlCATM CAKE 
 
 cc]) in tin eani.stei'i 
 
 wo oi.|..s .sugar one cui, of .sucet 
 
 cup Of butter three cupn (,f fl„„r, wliito 
 small teaspoonfuls of l.al 
 
 milk, three-fourths of 
 
 * f>f fii'ht e: 
 
 2. Whites of 1 
 
 .mg-I)ow(ler, sliced eitn^i 
 
 ri,'S tl 
 
 a 
 
 iree 
 
 Jialf 
 
 euj. butter, tu 
 
 "ur egg.s, one cup of milk, 
 
 luiining over ; one- 
 
 <; fups sugar, two and one-half cups 'fi 
 
 loapmg teaspo„nfuI baking-poM.ler. This ma! 
 
 you want it very nice, use 
 of Hour. 
 
 ps flour, 
 kes two loaves. If 
 
 <me eup of corn starch in place of' one 
 
 One and one-half cujis 
 (scant), two cups milk, t\V( 
 to roll out. 
 
 i'LAlN T)0UG1INL"1'8. 
 
 sugar, three eggs, one-half 
 ) .sj.oonful.s baking-powder, fl 
 
 cup butter 
 our enough ' 
 
 1. Si; 
 
 lJOn;ifNL'TS. 
 
 x cups of fl,,ur, one and one-half 
 
 spoons of baking jtow, 
 one-half an eggi;' mix tl 
 
 cups of !?ugar, three tea- 
 
 er, one teas|joon of salt, butter tl 
 
 and moisten \vitl 
 
 loroughly, then add f 
 
 nutmeg or cinnam 
 
 1 sweet milk until a soft dou^rlT ' FL 
 
 on. 
 
 le size of 
 
 our eggs, well l)eaten, 
 
 avor with 
 
 2. T\ 
 
 neg, and flour enoimh t 
 
 iree eggs, one cui) sugar, one j.int of 
 
 the mixtu 
 
 til 
 
 re 
 
 add t 
 
 • permit the sp^.on to stand 
 
 ew milk, .salt, nut- 
 
 very light. Dn.p ])v the <1 
 
 wo tcasp<.onfuls baking-powder and 1 
 
 upright in 
 
 >eat un- 
 
 tl ...juahiiut f,a,„ily ■ '" "'° '""»' I"=rai«l'>'-» "I 
 
 KAISKI) DOLTIHNI'TS. 
 
 One pint of new mdk, four tea.spoonful.i of, ..u-ar one-h-df oun 
 of yeast andahttlesalt; stnth.ck with Hourrt^id et r ^ 
 over ught ; ,n the morning add as little flour as will uake tl e 
 aough thick enough to roll out about an inch thick; cut '^uares 
 
 / 
 
cocoa-nut; <j;Mt 
 ; (tilt lliL' piipor 
 II tin eani.stcTs. 
 
 3e-fourths of a 
 'it I'gg.s, tliree 
 
 -If cu]). butter 
 , flour euouL'h ' 
 
 ai", three tea- 
 
 ter tlio size of 
 
 , well beaten, 
 
 Flavor uitli 
 
 Ik, .salt, luit- 
 1 upright in 
 and beat un- 
 bdiling lard, 
 peniieioii.s of 
 
 our enough 
 
 ( A KKS. 
 
 
 DOLLN- WiRDKX C'AKl 
 
 Two cups of sugar, tw... thirds of 
 
 ■sweet milk, tl 
 
 n-ee cups of flour, thr 
 
 'et 
 
 a cup of butter, one cu[> of 
 
 soda, on.! teasj..,,,,, eream artar. Fl 
 
 onedialf .,f this in two pans.' T 
 
 eggs, onedialf teaspoon of 
 
 fvvor with lei 
 
 lion. 
 
 U 
 
 ;iko 
 
 spoon of molasses 
 
 one eu]) of cho|)pe.l 
 
 'o the remainder add (.n"e table- 
 
 currants, piece of eitron chopiied i 
 
 nion, cloves and nutmeg. Hak 
 
 raisins, one-lialf eu{) of 
 
 alternately with a little jelly oi- wl 
 
 irie, one teasp..oiifi,l of ein 
 
 na- 
 
 e in twoj.ans and [,ut in sheets 
 
 iiiteof anegg lieaten to a f 
 
 FRUIT CAKF FROM \)0m\\[ 
 
 ;i!r"!r:'' ''"'?, "r'^V !'•'"«'•'''»« pint ..f dough 
 
 Tw ^ _^ ^_ 
 
 one teaspoon s(^la, as much f 
 
 use 
 
 lion 
 
 ruit as 
 
 tW( 
 
 r enougli to make as stid' 
 
 you wish, spices to suit tast 
 
 warm place to raise for one I 
 
 lour. 
 
 as eonim,)n fruit cak 
 
 roth. 
 
 <-^%'S| 
 
 e: 
 
 Hal 
 
 1. For the cake tal< 
 
 FIG CAKF 
 
 c in a moderate 
 
 c ; set in a 
 oven, 
 
 three and 
 
 w 
 
 one-half cuns of tl 
 
 one cup of hutfer, tw 
 
 o cu 
 
 .ites„f,ovo„e«s,.w„tca;;;;,,;;r,;;^r 
 
 w of 
 
 siiLfar 
 
 lour, one-Iialf nip of ^weet ndl 
 
 layers. For the filling, tal. 
 m a ste\v-i)an on the stove 
 
 add 
 
 smooth. Let it cook, and 
 
 one-half eup of sugai. Cook 
 
 uig-powder. Hako in 
 
 gs, <hop fine, and put 
 
 l";ur over, t a teaeup,.! water, an.l 
 
 c a pound of li 
 
 all together until soft and 
 
 (h 
 
 ic eup butter, two and a half 
 
 spread between the 1 
 
 aycrs. 
 cups sugar, one ci 
 
 U' "f milk. 
 
 s:enggs;'on:;an:uJsr'''\'^^^^'^ 
 
 to be add"ed'last ' '""""^' "^ ^^'' "^"^ '"'"'l "•""'^'l - 
 
 On 
 
 10 cup sweet mill. 
 
 FRIKl) CAKF 
 
 i<, one eifi'. 
 
 ipoonful of half lar.l and halflmtt 
 
 one handful of 
 
 sugar, one tablc- 
 
 powd 
 
 \ 
 
 cr, a pinch of salt 
 
 cry good. 
 
 mix soft, roll 
 
 er, two t(asp,,„iifuls i)akin<'- 
 
 out, 
 
 and fry in hot lard. 
 
 One 
 
 ^'^i^•lT(■AKF, par v.\v^ 
 
 pound of Hour, sifted //•<// 
 
 LLFNCK 
 
 one pound of butter, two pound 
 
 ue pound of sugar, sift.sd 
 
 lants, lialf pound of citron hi! 
 
 of ivii 
 
 sins, 
 
 teasj. 
 
 xxuiful of cinnamon 
 
 t grated niiti 
 
 ire< 
 
 milk. Tl 
 
 is makes a si 
 
 one 
 
 pounds 
 t. 
 
 .// 
 
 ot (Mir- 
 
 ineg, ten eggs, half 
 
 ,'nblet ,.f e(iual parts brandy an.l 
 
 x-quart [»an of cake 
 iIX( 
 
 ♦ilXGKKMRFAh 
 
J.-.u 
 
 THE SEASIDE COOK HOOK. 
 
 Mala: tliodouL'Ii 
 
 into tlic Miilk an.l molasses, an.! beat to a foam 
 vei'v .''ort. 
 
 SOFT GlN(;KKimKA|). 
 
 «...aMo,eti.e., then add .^i^^n^k .'^ft.''" "" '""'"' "" 
 «w;"et o^i- 3 t !''"'' ""' r'^' "/ '"•""•' ""•-' ^'"'I' "f ".ilk cither 
 
 .SPOX(;i<: niXCJKRliRKAl) 
 
 spLi^ll of ^il^u^x"? "^fff' '"^^ "^T"' '"^'^^^"^ '^"^*«''«"'' tabN- 
 soda, t e„ add^^onVc ?of M".te warn., and add teaspoonful 
 
 tornkke^keiLund^;' """ "'^^'^' '"" ^°«^ ^-^^-'. -'^ ''-r 
 
 aeL;;^l!::;^;K/;:i;;;;:!;^^^-^t^- tea.noo.^uls of scU and a 
 nw^., t%.- L n'^ft'-'' 'T-nci a tca.siKKjiifid ot ixnvdered pinnn 
 
 HARD CJIXGERBREAD. 
 
 gino].:r DRors. 
 
 I 111 ff firorl »..-»»>^« :,. ■*■ 
 
 ercd 
 
 paper in pans. 
 
 ; «irop in tablesi: 
 
 uonfj 
 
 (;in(;i:r i>ound cake with fruit. 
 
 Three-fourths pomul 
 
 / 
 
 sugar, tliroe-fourths 
 
 pound butter, two 
 
hikf t lie (lough 
 
 L'ii[» HUf^av, one 
 
 [lodiis of soda, 
 
 Ht'ttor l.akcd 
 
 ulsi.lt" will 1)0 
 
 F iiiolaKscs and 
 then add one 
 nd cinnamon, 
 in with a full 
 •I" gt'in-irons. 
 
 )f sour cream, 
 ted ilouf, one 
 la, the grated 
 lie butter and j I 
 
 )f milk uitJier 
 brown 8Ugar, 
 uiful allsi>ioe, 
 lion, one tea- 
 ^ large cakes. 
 
 ter and tablo- 
 .1 teaspoonful 
 en, and Hour 
 
 £ soda and a 
 dered cinna- 
 ,'gs, one-halt 
 cup of ?our 
 nful of soda, 
 pound cake. 
 
 ioh has been 
 nothing l)ut 
 I any shape 
 
 nigar, three 
 ssolved in a 
 
 Icapuons <in 
 
 butter, two 
 
 CAKES. 
 
 ISl 
 
 teaspoonful eh,v.i\:!;r^^^^^ 
 
 l>aking powder thr • J ,'? I""""» -^ .^•'""■"'"•", tluve teaspoonfuls 
 
 bakeoni hour!' t'''^l-^i'"""tul,s nulk ; n.i.v ..11 well, and 
 
 ^;OLD AM) SfLVKH cake 
 
 eg^;^wirthUsta:;;r^;;:tr';;;![,^^ r'^- -^^ f<- 
 
 spoons lukin- powder- II m.r 'l i Z- V''''''''f "'"""' *"" *^''*- 
 
 -in. the yolk; If th^^oui'^^g^; a:d'';^l^it-o;;";X,,e:, ■!''''^-^'' 
 
 / 1 TX-/ 11.11,1 '""I" 
 
 (ai\(;KK-,s\Ai\s 
 
 1 One cup sugar, one of molasses, one of Iml „.• I.nff- .. f 
 
 eggs, one teaspoonful of mnrvv „ne of r , ., , f* '' *^^'" 
 
 ful of «od;i, one of vi./e'n^ . l.-fT, '""^ >".i., on..' tablesp.),,,,. 
 
 little wan,; wnL . ' m'^:"' .''"'^ ^'^' ' '''^-'ve th.. s,..!;/ in a 
 
 H We 
 
 11. 
 
 R;.uvs*;!;,-,n:;;r'i; :;;; ;^" ',;i; :.;f;- '^ir' "''""-^ "V'"«- 
 
 Tlley Mill kcq, f,„. week™ '" " '1'"'^'' "'■<'"• 
 
 +1, c ,. ; ■"" jijiifl Willi rne nand. tli< 
 
 ing out of the pans "^ ' *' '^'^^"'■^ tak- 
 
 cup«it."'!Ife::'^..?^^^' ^^■;^-. "-'lasses, one cup butter. on« 
 
 giN(;i.:r cooKrKs of attuitiox flour 
 
 f 
 
 ion 
 
;.v? 
 
 77/ A' SK ASIDE f'n<H{ JKtOK, 
 
 l.ltAllAV (OdKIl'X 
 
 ti.n,. i„ i..f^i;;''l,;;:l,l:;;;;HML!'x;,,,'i':,™,.'''' '"■■" "■"' - 
 
 <iiN(;i:j: ( ookjks. 
 
 u-i. l.nttc.,, on. k-nsp,.o„ .,„!..,, tu) >leMpoon ginger ; flm.lto ;.;,!,''" 
 
 <i(>Lt) CAKE. 
 
 oJJt;;r:!l';,"!,rt*p:°;T;;,'".?."l'i;:'-' "'■'• ■■""■'->/ -i. <..■ i.u.t..,-, 
 
 funr.,,,.. f .1 ' ■''"«;i', ilirfe-(ju{irtcrs of a (run of milk 
 
 • ■KNTLKMAN'S KA\<)I!ITK 
 
 tliJok. N.t it cool iH.fore putti,.^< .m tlu cake. '""'' 
 
 J wo teacups New Orleans molasses, one team.. <.f n,. It..] ln,.,l 
 one teacup of boHi,.. ,vater, four teaspoonf, !« ^ , >nH t n 
 
 soda ; do not kn.a.l too stiir. liake Mith stea.ly heat, 
 
 CHEAP (;in<;kr cookiks 
 
 Xe. h. wat'e ■ ., ; "^ ^''"''' ^^''"^r"' V"^ tahle«poon .socla (di.s- 
 1 1 ICK ( »RY-NUT COOKIES 
 
 HICKOR^-NUT CAKE, 
 cream* th^-ee^'nn?/ '"^T' u'"'"^'''^"' .''"(' ''^ ''""^^•■' ""« «»P of thin 
 
 HOXEV CAK]<:. 
 
sj»oon ginger. 
 
 joonful soda; 
 ■lii and !H(>r»! 
 
 1,'Hr, (nic-liaU 
 Mir to roll. 
 
 i|' of liuttcr, 
 •'lip of milk, 
 ^ne-Jmlf tea- 
 
 to a cream, 
 
 WHt( r. two 
 
 ikc ill i< \]y- 
 
 siigar, !iroe 
 
 11(1 bteoiiios 
 
 iK-ltfd lard, 
 it l>oii,i,'lit ill 
 atcr pii the 
 
 arm water, 
 
 1 .soda (di.s- 
 
 last. iMix 
 
 flour, ono- 
 owc small 
 
 •11 J > of thin 
 'oo»fiils of 
 eparatel^', 
 
 11 heaten, 
 milk, one 
 !i M'ell he 
 
 fA KKS. 
 HONi:\ CAKKS. 
 
 /j 
 
 t %. 
 
 ........ ... .^ „,. , auuvtr Willi roiiin;,'-|>m; roll lialt an iiidi 
 
 thick; cut with a tii.iihlerdipiu.d fre,|,KntIy in Hour; lav tluin 
 on .shallow tins, .slightly hutteivd, and hake well. 
 
 TMI'KKIAL CAKH. 
 
 One pound su-ar, oiif pound tl..ur. (Iiive-foiirth.s o, a ,,o„nd hut- 
 ter, .>no jioum almonds, hlaneh.d and .-ut Hue, oue-l.al. oom.d 
 eit im, one-lialt pound raisiu«, rind and juice of one leim.n, <mo 
 nutmeg, ten eggs. ' 
 
 ICIvCRKAM C AKr:. 
 
 1. One cup of huttrr, two cups .f suj;;, • ,me .up of milk, three 
 
 cnp.sot flour, whites of live egg... thro- f. ...spoonful.s of h'aking- 
 
 powdor ; hakH „, thm haver.s ; thice .rimll c.,o.s <,r su-'ar. dissolve 
 
 ... a little water and hoiled until Jono for ^amly ; "o,' i a fiUle 
 
 and pour over the uuh.atenwhitos ^ c^g., and heat together il 
 iiiiii an tiour. 
 
 2. Make a .sponge cake as f..llows : four egM« beaten separateh- 
 one cup (.f sugar, one cup of ih.ur, and one t.a.spoouful ot hakiiit 
 powder; l^ake ,„ layers, and ht tlRii. get cohl ; take two n.ps 
 of «weet civam, an.l heat until liglit ; .sweeten and llav<.r with 
 vanilla; lumr hot water over a p<.und of .-duKuidH to n-niove the 
 skm, ehoj) hue, and then mix with the ereluii ; .spread tliiekly 
 between the layers of cake. ^ 
 
 IKLLV ROLL. 
 
 l-.nir eggs one eup of sugar, om? cup of Hour, one tcaspoonfu! 
 haking-pow. er, pnich of .salt ; .spread thin on long tin.s llavor 
 the jelly and spread on while hot and roll up. 
 
 .lUMBLE.S. . 
 
 1. Thrfce-f.mrth.s of a cup of butter, one and a half cups of 
 sugar, tlh-ee egg.s three tahlespoonfuK of milk, Hour to roll and 
 tea.spoonlu of l.aking-powdor; roll; sprinkle with granulated 
 .ugar gently roll it m ; cut out, with a hole in eenteitand hake 
 
 -. J wo cups of sugar, one eup of hutter, four tea-sjioonfuls of 
 8 v.a eream. one tea.spoonful of cream tartar, oncdiaif teaspooii- 
 lul .soda; knead with llair ju.st .stiff ent-u-h to roll. Aftt r tiiev 
 are eiit, dip one .side in fine sug.ir ; three eggs 
 
 .'t'il''^ I'"""/' '''". '^'''t^' «.»t''-.', thiee-fourth.s of a pound of hut- 
 ii.i,_inc u^;;^-N, uaviiiguul llir\oiks,,i two, and nearly two pounds 
 
 tiiiii, and .sprinkle granuhited 
 
 of Hour ; .spice if you like. '[UA[ 
 sugar over them before baking. 
 
 4. One and a half cups .sugar, onedialf a cui, of butter two 
 eggs, one-half teaspoon .soda, one of cream of tartar (di«sohed in 
 
1'>A 
 
 THE SEASIDE COOK BOOK 
 
 a little .sweet milk), Wmxv cnon-li to make like j.lo onist. Bake 
 111 whatiie-iroiis. Fill the little hole.s with li-Iit and dark jelly 
 alternately. j .>> 
 
 LADV FJN(JK]{S. 
 Four ounee,s of .sugar, four yolk.s of e^a'.s. mix Mell ; three 
 ounces of flour, a little salt. Beat the four'whites to a still' fiotli 
 stir the whites into the n.ixture a little at a time until all i.s in' 
 l.utter a 8hall..w imii. ,S,,uirt tiirou.irh a eonfeetioner's .syrin-ro or 
 a little piece of paper r.dled up. J)ust with sugar, and I.ake'in a 
 not too not oven. 
 
 Ll'MOX JELLY CAKi:. 
 Cake : One euj) sugar, one egg, butter size of an cirs,% one ciii. 
 milU, three cups 11, .ur. .(elly : Kind and juice of (.ne lemon on'. 
 egg, one eup sugar, three t.Msj.'.onfuls eorn starch, one eui. hot 
 water ; mix, and let it hoil up once. 
 
 LEMON CREAM CAKE. 
 Take three eggs, two cu[is ,jf sugar, one tablespoonful of melted 
 Hitter, one and one-fourth eups of milk, three teasiKx.nfuls of 
 haking powder, enough flour to thicken; bake in jelly-cake i.ans. 
 
 lI':mox cream for cake. 
 
 Two lemons grated, rind and all, one-fpiarter pound of butter 
 one-half i-.und <.f sugar, six eggs ; beat the eggs very light ; heat 
 the butter, sugar and lemon, .stir in egys slowly ; let the mixture 
 bod a few minutes, .stirring constantly ; when cold, .spread .nithe 
 cakes as you would jelly. 
 
 MOLASSES FRUIT CAKE. 
 One cup molasses, one and three-(iuarter.s eup light brown 
 sugar, one cup cold water. ]5oil the molassen, sugar and butter 
 together, and set aside to cool; flour as thick as a pound cake 
 then add eggs ; beat thi.s Avell, then a.ld one pound raisins, one of 
 cui-rants and one-half of citron, with two heaping teasi,oons of 
 Hour mixed through the fruit ; bake nearly two hours. 
 
 ]\IARVS Sl'ONCE CAKE. 
 
 'i\'n eggs, yolks and whites beaten separately ; two cups of 
 sugar, two eujjs of flour, two teaspoonfuls of baking-pouder 
 gmic.l rm.l and juice of one lemon : the Hour .sifted and stirred in 
 as lightly as jios.sible. 
 
 VsllVYE SPOX(JE CAKE 
 Whites of eleven eggs, one even tundderful of flour, one and 
 one-half tumblcrhiLs of granulated sugar, oic; teaspoonful of cream 
 •Jirtar, oi-e te;ispouniul of vanilia; .sift the iioiir three or four times 
 before measuring. Beat the eggs on a large platter very stifi; 
 then add the sugar and Hour very lightly. This fills a three-'-uart 
 pan, which must have a tube •■-! it. llcu^e fl.iiiy-ilve or lorty min- 
 utes in a moderate oven, then try with a broom straw, ■^^■hen 
 
 i 
 
vnst. 
 
 ■Rake 
 
 (lark 
 
 jc^iiy, 
 
 veil ; 
 
 tlu'ce 
 
 a .still' froth, 
 
 il all 
 
 is in. 
 
 's syriiu^^cdr 
 
 n\ I.ak 
 
 c in a 
 
 ,'<,% one cn]» 
 lonidii, oiu! 
 inc ciiji hot 
 
 il of melted 
 [M)*)nfnls of 
 -cake jians, 
 
 of hutter, 
 light ; heat 
 he mixture 
 read on the 
 
 .(lit l)rown 
 and Initter 
 nind cake, 
 iins, one of 
 asjioona of 
 
 "o cups of 
 ig-powder, 
 . stirred in 
 
 ', one and 
 1 of cream 
 four times 
 very ytill', 
 iree-'juart 
 ortv niin- 
 
 ,-. ■^^•lleu 
 
 C.IKES. 
 
 1J5 
 
 done, reiiin''c from the oven, and let staml on the tuho to eool. 
 Success de|iendH u]ion having the eggs very .stifl', and adding the 
 .sugar and iiour lightly. 
 
 M.\("('AR()()NS. 
 
 One-half pound of almonds blanched, one-half pound of loaf 
 sugar, whites of eggs, one by one. I'oiuid the almond.s in a 
 nn)rtar, occasionally putting in a little rose water to moitften : 
 add sugar. IJeat the eggs until tliey are very still', tlien add 
 enough of the mixture to make a paste. Take a little flour in 
 your liands and mould into small cakes. I'.akc a few minutes in 
 a moderately hot oven. The top of the oven should be the hottest. 
 
 ^VH1TE AND YFXLOW MOUNTAIN CAKiC. 
 
 Two cu])3 sugar, two-thirds cup butter, whites of seven eggs, 
 well beaten, two-thirds cup sweet milk, two cups Hour, one cup 
 corn starch, two teasjioons bakiiig-jxiwder. l»ake in jelly-cake 
 tins. Frosting: Whites of three eggs and some sugar, be;' ten 
 together— not ([uite as still" as for frosting ; si)read oxer the cake, 
 add some grated co(.'oa-nut, then put your cakes togetlier ; p"t 
 cocoa-nut or frosting for the top. Yellow mountain : Yolks of 
 tf n eggs, one cup butter, two of sugar, one of milk, three of Hour, 
 one teaspoon soda, two of cream tartar. 
 
 MxUlHLE CAKE. 
 
 1. Light part : One and one-half cups white sugar, oiic-half 
 cup butter, one-half cup .sweet milk, one-half teaspoon soda, one 
 teaspoon cream tartar, whites of four eggs, tMo and one-half cups 
 Hour ; beat the eggs and sugar together, nux the cream ot tartar 
 with the flour, and dissolve the soda in the milk. Dark part: 
 (»ne cup brown sugar, one-half cup molas.->es, one-half cu[) sour 
 milk, oiied-alf teaspoon soda, two and one-half cups browned 
 Hour, yolks of four eggs, one-half teaspoon each of groum! cloves 
 and cinnamon ; ingredients nuxed the same as light part. When 
 both are pre])ared, ]uit in the cake-pan alternate layers of each, 
 or put them in spots on each other, making what is called leo[)ard. 
 cake, until all is used, then bake as usual. 
 
 2. For white part : One cup of l)utter, three cups of sugar, five 
 cups of flour, one-half cup of sweet nulk, one-half teaspi.onful of 
 soda, whites of eight eggs ; flavor willi lemon. Dark part : <)i;e- 
 half cup of butter, two cups of brown sugar, one eu[) of molas.-ses, 
 one cu}) of .sour nulk, four cups of Hour, one teaspoonful of sfxla* 
 yolks of eight eggs, one whole egg, spices of all kinds, i'ut in 
 pan, first a layer of dark, then a layer of liglit, and finish with a 
 dark layer. 
 
 MARBLE SPICl': CAKE. 
 
 Three-(iuarters of a pound of Hour, well di-ied ; one pound 
 white sugar, one-half pound butter, whites of fourteen (-ggs, (me 
 tablespoonful cream of tartar mixed witli the Hour. When the 
 cake is mixed, take out about a teacup of batter and stir into it 
 one teaspoonful of cinnamon, one of mace^ one of cloves, two of 
 
/.;'; 
 
 THE SEASIDE COOK BOOK. 
 
 spice and ono of nutmeg. Fill your mould about an incli deep 
 with the white batter, and drop into tliis, in several j)laces, a 
 S])oonful of the dark mixture. Tlu'u put in another layer of 
 white, and add the dark as liefore. Repeat this until your l)at- 
 ter is used up. This makes one large cake. 
 
 NUT CAKK. 
 
 1. 'J'wo cups sugar, one of butter, three of flour, one of cold 
 water, four eggs, l;aking-powdcr, one and one-iudf cups kernels 
 of liickory or white uahmts. 
 
 'J. One cup butter, two of white sugar, four of flour, one of 
 sweet milk, eight eggs (the whites), three teaspoi^ifuls of baking- 
 powder, two cujis hickory nuts, picked out of the shells, and cut 
 up with a clean knife. 
 
 ORANCE CAKE. 
 
 1 . (irated rind of one orange ; two cups sugar, whites of four 
 eggs and yolk.s of live, one cup sweet milk, one cup butter, tAVO 
 large teaspoon fulf^ baking-jiowder, to be sifted through witli the 
 flour; bake ipiick in jelly tins. Filling: Take the white of the 
 one egg that was left, beat to a frost, add a little sugar, and the 
 juice of the orange ; beat together and spread lietween the layer.^. 
 If oranges are not to be had, lemons will do instead. 
 
 '_'. Feel the oranges, and chop very tine ; to two oranges take 
 one-half of a lemon, sipieeze the juice and clioi) tlie rest ; one 
 teacup of sugar. ]}akc a crust as for short-cake, cut open, butter 
 well, and lay the orange between. 
 
 :{. Make a silver cake, and bake in jelly-cake pans ; one large 
 orange, grated ; one cup of sugar, (uie egg (one larije, or two 
 small onch); cook all until a jelly, and si)read between the layer;^. 
 
 PINE-AFFLE CAKE. 
 
 One cup of butter, two cups of sugar, one cup of milk, thi'eo 
 cups of flour, whites of six eggs and yolks of four, three tea- 
 sp(»onfuls of baking-powder well mixed tlirough flour ; bake in 
 jelly-cake pans ; grate a pine-apple ; siu'inkle with sugar, si)read 
 i)etween the layers ; pine-ap[)le jam may ))e substituted; frost 
 the outside ; beat two tablespoonfuls of the pine-jiiiplc into the 
 frosting. 
 
 FEACH CAKE. 
 
 Rake sjionge cake in layers ; cut peaches in very thin slices, 
 and spread upon tlie cake; sweeten, tiavor, and whifisome sweet 
 cream, and spread over each layer, and over the to[). 
 
 FORCUFIXE CAKE. 
 One large cup A\iiit.-' sugar, one-han cui> Imtter, one egir, one 
 ' cup sweet milk, one and one-halt teaspoonfiils baking-powder, 
 t\\o cups Hour ; nux abovt; ingredients together as usual, and 
 bake ; when the cake is cold and just before serving, pour the 
 following cream over it, after having stuck a teacupful of soft 
 almonds over the top of it : 
 
 i 
 
CAKES. 
 
 '.■■>/ 
 
 V 
 
 /, 
 
 Crkam : Two Gg^i^'s, one (jiiart milk, tmv cu\> suL,Mr, two taMc- 
 spoonfuls com .starcli, oTie-half teaspoon ful vanilla; <li.s.solvo the 
 starch in a little milk, add beaten egL,'.s, sugar, and the rest of the 
 milk, and cook as a custard. 
 
 PUFF ( AKK. 
 
 Two cups of sugar, three eggs, three-fourths cup of butter, one 
 cup of milk, three cups of tlour, two sjwx.nfnls baking-powder ; 
 bake (piickly in loaf. 
 
 I'(MXI) CAKK. 
 
 One pound granulated sugar a;id (»ne pound Hour, l)oth 
 thoroughly sifted ; three-fourths pound butter (well wasluMl), 
 ten eggs ; separate the eggs ; beat suga and butter to a smooth 
 cream witli the hand ; add .the beaten yolk ; then add a little 
 of both flour and white of eggs at a li'iic, stirring l)riskly all the 
 time until all is added ; bake in a large pan, with cup or tube in 
 center; a slow, steady tire is necessary, 
 
 RIBBON CAKK. 
 
 Two cups of sugar, half a cu[) of butter, three eggs, three- 
 fourths cup of milk, tlour to make the proper consistency, antl a 
 teaspoonful baking-powder; take out one-third, and add to it a 
 cup of raisins, one of cu! rants, citron, s[)ice, and tablesiioonful 
 of molasses ; bake in layers, aiul jiut together with jelly while 
 Avai'm, having the fru't cake in the nuddle. 
 
 1UB150X FKJ CAKK, 
 
 WuiTK Taut : Two eui)s of sugar, two-thirds cup of l)utter, 
 beaten to a creatn ; add tw<;-thirils of a cu{) of nulk and th" 
 cups of flour, alternately, tuo teasjioonfuls of liaking-i)OW'uei . 
 and then the wiiitos of eight eggs, beaten light ; bake in layers, 
 
 (tOLD Vmvv : l>eat a little more than half a cup of butter and 
 a cup of sugar to a ci'eam ; add the yolks of seven eggs and one 
 whole egg, well beaten, one-half cup of milk, and one and one- 
 half cui»3 of Hour, mixed with one teasjwonful baking-powder ; 
 'season strongly with cinnamon and allsjtice. 
 
 Put half the gold cake into a pan, aiul lay on it halved ligs 
 closely ; dust with a little flour, and tln'ii put on the rest of tlie 
 cake, and bake ; jiut the gold cake bc;tween the white cakes, 
 using frosting between tlu'n), and cover with frosting. 
 
 .SHOKT ("AKK. 
 
 Take one pound of sifted flour, (piarter jtound of butter, and 
 half as much lard, very little sab, a pinch of soda, well dissolved 
 in just vinegar enough to cover it ; work all well togetiier with 
 ice-eold water enough to make a stilF df'ugh; m]] it into ."- p'ist«- 
 half an inch thick ; cut it into cakes ; ))ick the top with a fork, 
 bake in a ([uick oven. 
 
 SI'ICK CAKE. 
 1. One cup of butter, two cups of sugar, one-half cup of milk, 
 
 ^ 
 
loS 
 
 THE SEASIDE COOK BOOK. 
 
 five e;,'g.s, two cups of Hour, teaspoonful each of cinnamon and 
 allspice, nutineg, essence of lemon, three teaspoonfulu of baking- 
 I>ovv(ler. 
 
 2. One aiid one-lialf cups l)utt(T, three cups sugar, one cup 
 sour nulk, five cu;)s Hour, live eggs, one teaspoon soda; cinnamon, 
 cloves, nutmeg, allspice, eacli one teasjioon ; one pound raisins. 
 IMiis will make the cakes of usual si/e, and will keep for two 
 months. 
 
 3. One cup sugar, one ei'g, onedialf cup cream, onedialf cup 
 l)uttermilk, one small teaspoon soda, one-half teaspoon ginger, 
 tlie same of cinnamon and salt. 
 
 -I. One cup f)r hutter, two cups of sugar, one cup of milk, the 
 yolks of eight eggs, tliree cups of flour, three teaspoon fuls of 
 haking-powder, one tahlespoonful each of cinnamon, nutmeg, 
 cloves and allsiiice. 
 
 SllVKR CAKE. 
 
 Whites of eiglit eggs, two cui»s of sugar, two-thirds of a cup of 
 hutter. one-half cup of sweet milk, tliree cups of flour, two tea- 
 spocmfuls of cream of tartar, one-luilf teaspoon soda. 
 
 SNOW CAKE. 
 Three-fourths of a cup of hutter, two cups of sugar, one cup 
 milk, one cup corn starch, two cu[)s flour, one and one-half tea- 
 spoonful of baking-powder ; n.ix corn starch, flour and baking- 
 powder together ; add the butter and sugar alternately witli the 
 luillv ; lastly add the whites of seven eggs. Flavor to taste. 
 
 SPONG E O TX( ; Ell-BREAD. 
 
 In two cups of molasses sift two teasj)oonfuls of soda and a 
 dessertspoonful of ginger, and a teasjioonful of powdered cinna- 
 mon. Stir to a cream ; then add four well-beaten eggs, one-lialf 
 cup of butter, and oiU!-half cup of lard, melted ; one cup of sour 
 milk, in whicli is dissolved tlirce-fourths of ateaspoonful of soda. 
 Mix all together ; then add flour to the consistency of pound cake. 
 
 SPANISH BUNS. 
 
 '1. Four eggs, three-fourths of a cup of butter, two cups of 
 sugar; beat butter and sugar to a cream, and eggs separately, 
 one cuj) of milk, one tahlespoonful of cinnamon, two cups of Hour. 
 IJake in a shallow pan, like soft ginger-bread, and when done 
 spread over the top a thin icing made of the white of one eg^r, a 
 little sugar, and half a teaspoonful of cinnamon. 
 
 2. One i)int of flour, one i)int sugai', one cup of sweet milk, one 
 cui) of buttec, four eggs, beaten separate, one tablespoon of cin- 
 namon, one teaspoon of cloves, one teaspoon of soda, two tea- 
 spoiDis of cream of tartar, or three spoons of baking-powder.; 
 h.ake oii tins, an inch thick, an;l when taken from the oveu, 
 S])rinkle with white sugar while hot. 
 
 SPi)N(;K CAKK. 
 1. Two cups of white sugar, four eggs, beat separately; two 
 
CAKES. i,g 
 
 cups of sifte<l flour, in wliid. put two teaspoonfuls of hakiur.- 
 
 half cum' sm'a? 'S?l' 1 "'V^ r''"' "•""'^^■'^' t'"-'" '-^'^'^ '^"« '^"'^ '»•'>■ 
 a loZ^LlT ' ^^^''W"ve minutes; add one teacup iln„,.. 
 
 ancl one teaspoon cream of tartar, ami beat tluvu minutes • -ul 
 one- half teaspoon soda, .li.s.solved in one-half cup •, 1 al"^^^ i 
 another cup of flour; beat enouyh to mix ,,U Favor a 
 bake m a deep pan in a .piick oven. '' 
 
 vcrvliLZ'S'l'nr^'"!"'! '"'-'"'■' y''^^' '-^"'^ -sugar beaten until 
 '*^'y/'ffht. and nlutes l)eaten separately ; <uie cim of Hour int.. 
 jUuoh has been sdted one teaspoonful of baking-lH """i'lavo;: 
 
 KASY SP0X(;K (AKK 
 
 srJir' wfnfi?.*'"""^ "''""'^'' ^^'^"^ ""^' and one-half cups of 
 S;if cun^^^ one cup of flour beaten one nunute ; 
 
 been in X Jt 1^^^^^^ '"." T'^''' ''7 "'" """'•' '" ^^ ^^-^^ ^^^^ 
 
 B^^'do^^v^^"" '^ '-'-'^i--'l-> '-aten one nunute. 
 
 SEA FOA:\r. 
 
 Z^lfZf'l 1*'" '^°' '''=='*^" t'^ ^ -^^'l'" fi-"th, one and one-half 
 
 . --- -OO ' ■■»-iin,.i Lil il Mill 
 
 cups of sifted sugar, one cup sifted flour 
 of tartar ; i)ut into rings and bake .|uick.' 
 
 one teaspoonful cream 
 
 SCOTCH SHUliT-CAKE. 
 Take one-half a pouml of slightly s,-dte.l butter, and one „ourd 
 
 onnoT'fV'"; """ '-""V^"'^ '•""^^•' ^^-^tl' J'a»^l« then d, Tm 
 tn ft ; "'^ ■^"S'tV '-^r' ^-"rk all intoa smooth bdl; then oil 
 
 eratrh^ in a ,tmH '* '"' ''"'" *" "^■<'". ^nd with a mod- 
 
 erate nre, in a round or s(]uare i.an, according to taste. 
 
 STRAWBERRY .SHORT-CAKE 
 
 wa!hed ^'theT,'/'' ^"T' hy picking ; after they l>ave been well 
 wasJied-the best way to Asash them is to hold the boxes under 
 
 rtl e^^^^^^^^^^ f " r'^' ''^'''r' ^^'•^*-- -- <>verthem into in 
 
 luekla^ero ;tf '■'""''''' ^ '^''"'r" ^''^''"' ■'^•^1 cover with a* 
 nv d^ ^^1^1;"'"*";"^='':' """• ^'^t *''«"> aside until the cake is 
 made Jake a quarto! sifted flour, ..M.-half cup of sweet but- 
 amiS'S? ^",'lj'-^ten, three teaspuonfuls of l.aking-pow !• 
 Ti ;rrr"-l''''"''^^ '"^ rather stiff dough ; knead well ami 
 roll with the ro hng-pin till about one inch thick -bake tiU a 
 nice l,rown, ami when done remove it to the table \urn it out o^ 
 the pan, and with a light, sharr. knife ent [t down bJ.'-tW^^ 
 and cros«NN ays ; now run the knife through it, and la^^ it rmen 
 
 cover thlu!'' -^'T'"' ' '^'''' ''' "'^ '•^^"*"" '^-'^^^ on the lat 
 covei tluckly with berries an inch and a half deep • lav the t.,V 
 crust on the fruit, dust thickly with powdered sui^'r.a^uliT anl^ 
 
 ^ 
 
 n 
 
U.:.' 
 
 IGO 
 
 THE SE \S1DE COOK BOOK. 
 
 berry juice is left in the 1 owl, pour itrouiul the cake, not over it, 
 
 and you will liiivu a delicious .short-cake. 
 
 SKKD CAKES, 
 
 One cu]) of l)ntter, lu.) c'jps of su<.'ar, one cup of milk, throe 
 o^'gs, two teaspoonfuirt ut caraway seed.s, two,tea.spoonfuls cream 
 of tartar, one tcaHix.onful soda, and Hour Qflougii to roll them 
 smooth. Half this recii)e makes a good many, - 
 
 WATERMELON CAKi:. 
 
 AViiiTK Pakt : Two cupsi »jf jtulverized -ugar, two-i^iirds of a 
 cup ot l)utter, two-thirds of a cuj) of .sweet milk, th'iflp; cups of 
 flour, M'liites of live eggs, one table ;poonful of baking-powder. 
 
 Hi: I) r.MiT : One cup of red sugar, one-third of a cup of butter, 
 one-tUird of a cup of sweet milk, two cupt-' of Hour, ohe table- 
 spoonful of Ijaking-powder, yolks of five eggs, half a pound of 
 I'ai.sins. 
 
 Put the red part in the centre of the pan, and the w lute part 
 on tln' mdslift . 
 
 ^VED1)IX<; CAKE. 
 One pound of lino sugar, one ])ound of butter, one-half pound 
 of citron choitpcd tine, one ;• Mind of flour, one pou;id of currants, 
 twelve eggs, (me and one-i,u,ivter pounds of raisins seeded and 
 eliojiped, one ta]de.'<])oonful of <-inmiinoji, two tablespoonfuls of 
 nutineg, two tablu.ipoonfuh o; ■love.s, .viue-glass of best brandy ; 
 stir to a cream tlie butter and s-.s „;•.;• ; add ilie l)eaten yolks of the 
 eggs, and stir all very wei! befnro putting in half tlie Hour ; then 
 add .si)ices, next tlie wiiippe 1 \\ lutes stirred in alternately M'ith 
 the rest of Hour ; last, tiie fruit anil brandy ; l)akc three hours in 
 a ;low oven. 
 
 WHITE CAKE. 
 
 One cup of butter, three cups of .sugar, beaten to a cream; four 
 cups of Hour and lialf cup of corn starch, added alternately, with 
 a cup of .sweet milk ; two teaspoonfuls 1)aking-powder ; Havor to 
 taste ; lastly, the Mhites of twelve eggs, beaten to a still' froth. 
 
 WHITE POUND CAKE. 
 
 One i)ound sugar, one-half pound butter, beaten to a cream ; 
 one ixmnd of Hour, two teasjiooiifuls of baking-powder, whites of 
 sixteen eggs, beaten to a still' frotli and added last; jiut into a 
 modt rate oven and gradually increase the heat; cover with frost- 
 ing while warm. 
 
 TEA, COFFEE, CHOCOLATE. 
 
 TEA. 
 
 People must consult their own taste as to kiiul of tea. Mixed 
 is the best to use with ice. Allow one teaspoouful for eaeli per- 
 son. Use boiling water, but do not boil the tea, and use while 
 
 K 
 
 > - 
 
ot over it , 
 
 lilk, three 
 ul^ cream 
 roll til em 
 
 [linls of a 
 
 ff^ Cll^.'S of 
 
 ^c '.vder. 
 of butj;er, 
 >i.e ta1)Ie- 
 
 pniuul of 
 
 t hito part 
 
 alf pound 
 currants, 
 eded and 
 
 lOllful.S of 
 
 L brandy ; 
 Iks of the 
 :)ur ; then 
 ,tely Mith 
 3 hours in 
 
 I'am; four 
 ;ely, with 
 flavor tt> 
 r frotli. 
 
 I cream ; 
 whites of 
 ut into a 
 ith frost- 
 
 VYE. 
 
 :Mixed 
 
 eacli per- 
 se while 
 
 TEA, COFFEE, rfTOCoLATE. 
 
 10 1 
 
 V 
 
 > « 
 
 fresli, 'i"ea is l)est made in an earthen tea pot —never in tin. 
 Iced tea should be made several hours liefore it is needed, aiid 
 then si't up on ice. When ready t(> u.>e it, sweeten and drinh 
 witlunit milk or cream. Use ci'»ckeil ice to put into tiie glass. 
 
 VIKxNXA COFFKK. 
 
 Leach or filter the coll'ce through a I'rcnch fllterer, or any of 
 the many cotlcc-pots tliat filter instead of ])oiling tlie eotfcr ; 
 allow one tablespoonful of ground eoHee to each person, and one 
 extra for the pot. i'utonc quart of ci'cam into a milk-}>oilor, or, 
 if you hOiNT none, into a pitcher in a [lail of boiling water ; put 
 it where, the water will keep boiling, beat the white of an egg to 
 a froth, then add to the egg three tablespoonfuls of .cold milk, 
 mix the egg and cold milk tliorougldy togetlu.'r ; when hot re- 
 move the cream from the fire and add the egg and cc»ld milk ; 
 stir it all together briskly for a minute or two, and then serve. 
 
 ("OFFHK. 
 
 Make a llanncl bag, hem the i. p and run through it a small 
 wire by which tlie bag may be suspended in the ])ot, so that the 
 l)ottom of the bag comes within two inclies of the bottom of the 
 pot. (irind the coihe fine and [lut into the liag, then [JOur tlie 
 j)roper (pKUitity of water tlirough the lia,:; into the [lot ; let tin; 
 water be boiling wlicn poured in ; then set the p' t iiack where it 
 can simmer gently fifteen minutes, and y^u liave good coflee, 
 without egg-shells or cold water to settle it. < 'otVee th;it needs 
 settling is nut i)i'o[ierly nuide. The Hamiel bag shuuld be made 
 of flannel so line tliat the coflee will not sift flirougli. 
 
 (Hucolatf;. 
 
 1. Take one and one-half quarts of good milk, and one-half pint 
 of ci'cani, to one-fourth of a pound of grated cliocolate ; let tin; 
 milk and cream come to a scald. After mixingthe cliocolate with 
 a little cold milk, stir it into the scalding milk and let it simmer 
 for tifteen minutes, adding onts-fourth of a cup of sugar, and 
 stirring occasionally 
 
 2. .Scrane two sticks of chocolate and boil in half a cup of 
 water. Stir to a smooth paste. Sweeten a pint of milk with 
 loaf sugar, and, when boiling, pour on to the chocolate and let 
 it boil together a few seconds, stirring it well. Serve innnedi- 
 ately. Some })ersf)ns prefer a little water instead of all milk. 
 Sweeten a little cream and whip to a froth and place t^n the top 
 of each cup. 
 
 MOCK CllKAM J'Oi; TKA OU COFFKi:. 
 To a pint of milk take the yolk of one egg ; put on the fire and 
 let it come to a scald. It is improvcil by adding 
 when it is cool. 
 
1G2 
 
 THE SEASIDE COOK BOOK. 
 
 
 IJ 
 
 boat tlie whites of tlirec eggs to a stilF froth; lay tlie fruit in the 
 l)(!aten egg, with tlio 8ti;iii iipwml ; drain them and heat the part 
 tiiattlri[»s ^}\\ again ; seleet them out, one by one, and dip tliem 
 into a enp of linely-powdered .sugar ; cover a jtan with a sheet uf 
 fine papi-r, pla(;e tlie fruit on it, and set it in a cool oven ; when 
 the icing ou the fruit becomes hrm, pile them on a dish, and set 
 them in a eohl place. 
 
 PINIvAI'PLKS. 
 
 Slice on a slaw cutter or very thin with a knife ; mix with very 
 finely powdered sugar. Set on ice till ready to serve, 
 
 ' oraN(;ks. 
 
 Rlice, nii\ with powilei'ed sugar, and strew grated cocoa-nut 
 over the top. Are also nice served whole, the skins (luai'tcred 
 and turned down. Form in a jiyraniid with bananas and white 
 grai»es, 
 
 MELONS. 
 
 Melons arc much nicer if kept on ice until time for serving. 
 Cut oil" a slice at each end of the watermelon, then cut through 
 the center ; stand on end on platter. Cantaloupe mch)ns should 
 have the seeds removed before .sending to the table. Eat with a 
 spoonful of sti-iincd honey in each half of melon. 
 
 F.ANANAS AND CRI'AM. 
 
 Peel, slice and hca{) up in a glass desiiiert-dish, and serve raw, 
 ^vith line sugar and cream. 
 
 JELLIES, JAMS,TrESERVES, ETC. 
 
 CKXKIJAL HINTS. 
 
 A flannel bag is the best for straining jelly. If possible avoid 
 jiuttiiig ji'lly in any stage in a nu'tal vessel. For every pint of 
 strained juire allow a pountl of sugar. Granulated sugar is the best. 
 
 In all cases it is best to bnil the juice fifteen minutes before add- 
 ing the sugar, thus insuring tlie necessary evaporation, and avoid- 
 ing the liability to burn it. 
 
 It is well also to beat the sugar before it is added, as in so doing 
 the boiling process will not be interrupti'd. 
 
 All jelly should be made over a moderate tire, and be carefully 
 watched atid skimmed. 
 
 In lUidcing preserves, theri! nuist be no economy of time and 
 care, and the fruit uuist be fresh, 
 
 l>oil without covering and very gently. 
 
 Jellies and jams unist not be covered and ])Ut away until cold. 
 
 j\Iarmalades re([uire constant stirring. 
 
 In making jam.s, boil the fruit fifteen minutes before adding the 
 sugar. ^lasli the fruit before cooking. 
 
 JELLIED APPLES. 
 
 Peel and core, whole, .small -si^ed apples ; put them into water 
 
 .1 
 
 i 
 
JKLJAK^i, ./J.l/.s'. VUKSF.nVK^, ETC. 
 
 /'/.; 
 
 enough to cover, witli sonio Icnioiis, aiiil lioil until tcudtT, ami 
 then lakti out ; make a syruj. of oiie-lialf \Hn\\n\ of suj^ar to one 
 pouml of fruit ami put a|.ples and lemons, sliced, into the syruji, 
 and boil very f,'ently until clear, and then skim out into a deep 
 dish; to the syrup add an ounce of isiiij,dass or f^'elatine dissolved 
 in a little water, and let it boil a moment ; -,'arnish the apples with 
 the lemon slices, and strain the syrup over iheiii. 
 
 Al'PLK JKLLY. 
 
 1. Peed two do/.en golden pip[iins or Margills, boil them with one 
 quart of water and half an ounce of isinglass ; when the isinglass 
 is dissolved, ard the apples reduced to a jiulj), strain ; add the 
 juice of a lemon and the grated rind with a jiound and a quarter of 
 loaf sugar ; boil together twenty miiiutw and strain. It is served 
 at the table for sweetening ap[)le pies. 
 
 2. Quarter the ai)ples and cover thoni with water; cook and 
 strain them, and to a pint of juice put three-fourths of a pound 
 of sugar ; lioil twenty minutes and llavor with lemon or vanilla. 
 
 CRAB APPLE JKLLY. 
 
 1. Procure the Siberian crab, pick out those that are perfectly 
 firm; wash in water and i)our over them just enough water to 
 cover ; let them cook until soft, tlien strain through a jelly-bag ; 
 add one pound of sugar to one [lint (jf juice ; let boil twenty min- 
 utes. 
 
 2. Take good, sound crab apples ; cut in hndf ; take out stems 
 and blossoms ; put in preserving kettle and pour in cold water 
 till the era!) apples are entirely eovered ; then place it over a slow- 
 fire and allow it to come to the Ixiiling point, or until the ai)i)les 
 are (^uite soft ; strain them through a colander (not the pulp, Init 
 simply the juice) into an earthen vessel, and let it stand over- 
 night ; in the morning strain with care through a Uaiinel jelly- 
 bag, and measure ; place it again in the j.rcserving kettle and al- 
 low it to come slowly to boiling point ; let it l)oil for fifteen min- 
 utes, and meanwhile skim with care ; for every pint of this juice 
 when strained, allow one pound of granulated sugar ; place the 
 sugar in a warm oven in shallow pans or plates, and heat ; take 
 care not to have it warm enough to melt ; when the juice has 
 boiled fifteen minutes pour in the warm sugar, and let all boil 
 together about five minutes more ; then take from the fire and 
 pour into jelly-glasses or bowda. 
 
 CURRANT JELLY. 
 
 1. Mash the currants witliout heating, having removed tliem from 
 the stems ; strain through a tlannel bag ; measure by pints, and 
 place over the fire, in preserving kettle ; let it boil fifteen min- 
 utes,' carefully skimmuig : then for every pint of juice add a 
 pound of heated sugar, and boil ten minutco loiigi;r, put in ghisSua 
 or 1k)wIs, and seal. 
 
 2. This recipe has three advantages : First, it never fails, asthe 
 old plan is sure to do five times out of eight ; secondly, it re- 
 
 
KiA 
 
 THE SEASIDE COOK IIOOK. 
 
 !' 
 
 • Hiiri's hut Iiiilf till' usual (jnaiitity of Hu,'j[.ar, uiitl so retains tlio 
 
 f,'nitcfiil a«;i<lity ami pccuiiar llavo'r of tlii! fruit ; tliiidly, it i.s hy 
 
 iai' l(!s,s trouhlcsoiiK; than tli.' usual inotlKnl. Weigh tin urrauts 
 
 without taliiii;^' tliu ti'ouMu to HMuoVf tile stems ; (h> not wash 
 
 tlieni, hut carefully rcMuose leaves ami whatever may adhere to 
 
 them ; to eaeh pound of fruit allow half tlie height of iL,'raniUat(d 
 
 or pure ]o;if su^ar ; put a few eurrant-* into a porcelaiu-lined 
 
 kettlc!, and press them with a ^)ota' i. . -ht • -r anything' t on- 
 
 venient, in order to secure sullicjeiu Ii pu'! ; prevent l)urniii!,f ; 
 
 then add the remainder of the fruit :.;iii Itod frcfly for twenty 
 
 minutes, .^tii'rin^ oeeasionally to prevent hui^nini,' ; take out 
 
 and sti'ain carefully through ii three-cornerc^d hag of strong 
 
 close texture, putting the litjuid int(t either earthen or 
 
 uoodeii vessols— n(^ver in tin, ;ts the actioji of the aciil on tin 
 
 materially afh'cts hoth color and llavor ; when str,"i!ne<], i.'urn 
 
 the !ii(iiid to the kettle, witluMit the trouhle of Mcasunng, und 
 
 let it hoil thoroughly for a moment or so, and thenadd the sugar; 
 
 the iiiuiucnt the sugar is entirely dissolve !. the jtdly is done, and 
 
 must he inuae liately di iied, or placed in glasses; it will Jelly 
 
 upon the side of the cu[> as it is taken up, leaving I'j douht as to 
 
 tlu! i'(-;ult. (lather tlu fruit early, as soon as fidly rijie, since 
 
 the pulp softens ai'.d the juice is less i-ich if allowed to remain 
 
 long after ripenin 'J In (jur climate, tlu- lir-l week in .Iidy is 
 
 usually considered the time to make cnri'ant jelly. Never gather 
 
 currants or other.soft or small .seed fruit immediately after a 
 
 lain for preserving i)urposes. as they are greatly impoverished hy 
 
 the moisture ahsorhed. In pieserving all fruits of this class, if 
 
 they are hoile<l until tender or transparent in a .smal' (piantity of 
 
 Mater, and the sugar is add( d afterward, tlu' hardness of the 
 
 .'■eeds, so olijecti(maI)le in small fruits, will he thus avoided. A 
 
 (Klicious jam may he made of hlackherries, currants, and rasj»- 
 
 herries, or with cm rants with ,i few raspherries to thivor. hy ol)- 
 
 serving the ahove su:.:ge.stion, and adding sugar, p.)und foj pound, 
 
 and hoiling ahout twenty minutes. 
 
 CURRANT JKLLN WirHOUT C'0()KIN(;. 
 
 Press the juice from the riirrauts, and strr. :ii it ; to every pint 
 
 them togethrr until the 
 them a -i expo.ie to 
 
 -t u 
 
 put a pound of tine white .-iigar; lu; 
 sugar is dissolved ; then jiut it in ' ■> 
 a hot sun for two oi' three da} s. 
 
 (illAPK^JKLLV. 
 (irap'es to lu' used Ijcfore they are .i:e— when jn t turning. 
 SLem the grapes and slightly cook them ; then straiii and take"a 
 pint of sugar to a pint of juice. Tt makes the jelly of a light red 
 color, and much liner flavorcirthau ripe'grapes. 
 
 APPLi: JAM. 
 
 Ten pounds of hest cooking apples, pare ai : .seven 
 
 pounds of loaf sugar, the iuico of three lemons, ri - lemon, 
 
 hoil altogether slowly, stir and mash well; wj, ... hecome 
 
 V - 
 
 •-..™ 
 
JELLIES, JAMS, r/fh'SEin'ES, ETC 
 
 I'!.- 
 
 >v put ill water, to 
 
 ■iiy 
 
 / 
 
 1. - 
 
 < 
 
 i 
 t, 
 
 f 
 
 M 
 
 clcai", put into iiKxiMt,. 'I'hu jipph .s >l, 
 preserve their colnr. 
 
 AI'l'LK PUKSKHVl'. 
 Take thrcc-ijuiirtiTs of a pound of su>,'ar to a pound of apples ; 
 make a syriiii of tlie su«,'ar and water, in wliieli root giiij,'t'i' lias 
 hf.'ii Ix.iled until stroi/<,'Iy flavored; add a few .slices of lemon, 
 and w!ien the ayrup in elear adtl the apples, a few at a time, and 
 eoi.k until transparent; [lour the syrup tiver the apples wlieii 
 eold. 
 
 (IlKKPvV .lAM. 
 To caeh [niiiiiil of eherries allow thn'e-(|uarters of a pouml of 
 sugar ; stone them, and as you ilo so, throw the su^'ar gradually 
 into the dish with them ; eover them ami let them set over night; 
 next day boil slowly until the eherric* aiul suL'.ir form a smooth, 
 tiiiuk mass ; [uit 'ip in jars. 
 
 DAMSON rUlCSKllVKS. 
 
 To four p<»uuds of damsons use tliRe pounds of sugar ; ju-iek 
 each damson with a needle ; dissolve the sm^ar with one-half pint 
 of water and ]mt it on the lire ; wlien it simmers put in as nuuiy 
 damsons as will lie on the top ; when they open, take them out 
 and hiytheniona di.«h, and put of ^ in, and so on until all 
 have been in ; then put them all iu the kettle toL'ether and let 
 them stew until d(»ne; put them in jars and seal tiiem. 
 <iltKKN (lACK I'HKSKKVKS. 
 
 When t, e fruit is ripe wipe them elean, and to oiu; pound of 
 fruit put one-quarter pound of sugar, whieh will make a line 
 s.\aip; boil the fruit until it is perfectlv 'l<»ne, in this 
 
 the 
 
 nuike a 
 sug.'U' : moist 
 in th ruit . 
 jars ; boil th 
 it overt' fi 
 
 ^yni] 
 
 i-'.'^h syrup of one ijound of fruit to one pouml of 
 
 1 t!ie sugar with water ; when the syruj) boil« put 
 
 I i.ave t\)r fifteen minutes; then put tlut fruit in 
 
 vrup until thiek, and when oidy milk-warm j»our 
 
 • : tie tiie jars tightly and kee})' in a warm plaeu. 
 
 CITRON PKMSKKVES. 
 
 1*- ^oi't'- ^ sice, or cut into faney shapes; allow one 
 pound o i ne pound of fruit ; flavor with lemon and gin- 
 
 ger root ; Slice uic hi n and boil in water until elear ; savellu; 
 water and put the Itinou into eold water mitil needeil ; j.ut the 
 ginger root int(j water and boil until the water is suflieiently fla- 
 vored, and then remove ; i)ut the sugar into the ginger water and 
 boil, and skim very thoroughly ; tlicn put in theeitron and !-■•'•'. 
 of tiio lemons, and boil ui^til transparent; when almost 
 add the lenuni slices ; skim out V- <'itron carefully, and poU' 
 the syrup over them. 
 
 ORAPK I'Kl'>KliVKS. 
 
 I'rc&s uiLii lilt; iuigers iii' [•iii[) irom xiie fruit ; put 
 on the tire ami boil ; then ia-t'-,s the wh< h through a 
 Si. ve 1(0 reMOTe the seeds ; pat juict , puip, and skin- 
 aud to every pint ad- 'nmud ■■• ^ugar, and boil until liiiclc. 
 
 the pulp 
 
 laiidtr rjr 
 tout;ther, 
 
Hk; 
 
 THE ^^EASJJJL CnOK BOOK. 
 
 Noxi'AiiiKL 1'i;ksi-:hvi-:s. 
 
 Til!--.'' ciKMinilMrs us iitar luiit'uriii size as ))o.s.silile, alxnit. luilf 
 gro\" 11, aiuriay in Htroiig brine for six or seven days ; wasli ami 
 Hoali tlieni twenty-lour lunirH in elear water, cliaiiging it three or 
 fiiir tinii'.i ; take a iiuitiil kettle ami line it with i^'rape leaves, lay 
 in the iiicuinhers with some alum sprinkleil in, anil cover with 
 clear water nn«l vine leaves; then eovcr the kettle close, and green 
 them as if for piekles, hut not hoil them; when i^reeiied, put them 
 in ice water; after they have hecoiiie |»erfet;tly c'llil, slit them 
 open on one side, and with a small knife take out the seeds; then 
 Htulf them with a mixture of elio[)ped citron and raisins, then sew 
 up ; weigh tliiin, and for every pound of cufu dters allow a jjound 
 of sugar and ;i pint of water; let the water and .sugar hoil, and 
 after thoi'oughly skimming it droj) in the eueumhers ; let them 
 Ixiil slowly for half aij hour, and then take them out and put in 
 the sun on a shidlow disli, and allow thesyru]) to hail down, after 
 W'hieli aild somi' few sliees of ginger root, ]iut hack the cuL-um- 
 bers and let all lioil again about live minutes; take out. put in 
 gla^s jars and .seal when cold. These sweetmeats improve with age. 
 
 riXKAlM'Li: PRIvSKRVKS. 
 
 Pare and core ami cut in small slices on a slaw-eutter ; to a 
 |)ound of [lineapple put one pomul of sugar; let it boil twenty 
 minutes ; put in jar.'j and cover with egg jiapers. 
 
 IMNICAPI'LK JAM. 
 
 Pare, core and grate tine on a grater ; * len proceed the same 
 as for pill' ,t[)ple preserviss. 
 
 PLUM BUTTER. 
 
 One peek of plums, one-half bushel of sweet aj>]»les ; cook the 
 apples and jilumsin sejiurate kettles until (juite soft, only putting 
 in enoTigh water to prevent Htieking to the bottom of the kettle ; 
 M'hen soft, lint through a colander, and then to each pound of 
 mixture allow three-fourths of a pound of white sugar ; let it 
 cook for a short time, and bottle. 
 
 PEAR PRESERVES. 
 Preserve as direct .'d for ([uiuce preseives, and flavor with ginger 
 root and lemon, or with a few cloves stuck into the fruit. 
 
 PEACH PRESEPVES. 
 
 Pare the fruit 'carefully and remove the pits ; boil the pits in 
 water until all the flavor is extracted, allowing one-half a pint for 
 each pound of fruit ; add mor- -i it evavorates ; adil the sugar ; 
 .skim carefully, and when clear .id the peaches, a few at a tinie ; 
 cook gently for twelve 'minutes, and then skim out carefully, and 
 add more until all are done : then pour the .syrup over the wliole • 
 the next day drain oil the syrup and boil a few minutes, and jiour 
 again over the fruit ; repeat this for three or four days in succes.siou 
 until the Iruit is clear. 
 
 ./ ■« 
 
JELLIES, ./.IMS, rh'ESEL /. v, ETC 
 
 1G7 
 
 IM.I'.M ri.'KSr.llVKS. 
 
 Wiisli iiinl piick till' |iluiiis .'iiiil III}' in a .stouf jur ; allow a jionnil 
 
 of sii^;)r to II puiiinl iif tViiit ; iiKiki' a ricli syiii|., jind pour, wliilc 
 
 liot, ovt-r the iilnin«, and cover closoly ; drain oil' iin(U)oil tin' s>iuu 
 
 for four snri',s-,iv(^ days, and ]ait altogether in the kettle anifljuil 
 
 for half an hoiii 
 
 uriNCE PKKSKHVIX 
 
 Pare, cori and i|narter the fruit ; lioil in cle.'ir water 
 
 enou<,di to 
 
 rover until they are lender; make a synip with two pounds of 
 sui^ar and a i>int of water ; when hoilinf,' hot add the inii 
 
 - lUinces ; 
 
 .iiMtw thic.-(4iuutiT.s of a pound of sugar to a pound of fniii • use 
 p.uin;,'s iuid cores for jelly, 
 
 STllAWlJKltUV OK ILVSPI'.KKHV JAM. 
 To one pound of herrit s allow one un<l one-([uarter ponnds of 
 sugar ; heat an earthen howl hot on the stove, then remove it lio- ■, 
 tliestove arid put into it thebeniesand sugar, and heat them hard 
 
 I) not 
 
 with a wooden spoon for iis much as an hour and a half ; d 
 cook at all ; put in jars with egg pnpers. 
 
 kaspi;ki;i;v jam. 
 
 cu 
 
 Allow one pmind of sugar to a jjound of herries, and one pint of 
 rrant juice to live poumls of lurries, adiling one extra pound of 
 
 lies and sugar in 
 currant 
 
 sugar {..rr each j'int of curiant juice ; uiix the lici 
 
 layers, tlicn mash the herries with potalo-nmslnr ; add 
 
 juice ami let lioil one-half hour; ].ut in tuiiiMers, cover with ei'" 
 piipers, while hot ; make Mackherry, strawberry, and .urrant ja7n 
 the same way, omitting the cnrrant juice. 
 
 TO PKESKKVK WATEIIMELuX RINDS. 
 
 \ Soak the fruit in salt water three days, in fresli v.-ater three days; 
 "ill alum water; soak in fresh water over a day and ni'dit' 
 
 l.oil 
 
 changing the water several times; lioil 
 pound ol fruir, one and one-fourth pounds^ot 
 ginger and mace ; llavor with oil of lemoi 
 
 in ginger water ; to one 
 sugar, and i)Ut in 
 
 can Water with 
 
 2. After cnMing your rind pro]ierly, boil it in cl ,, . 
 
 vine haves b* t ween each layer ; a piece of alum, the size of ahi'dc 
 ory nut, is .-uthcient for a kettleful ; after boiling it, put it in ^o 
 ice-water to cool; then repeat this a second time, each time 
 
 ptitti 
 
 it to cool ; each time boiling one liour ; prepare the syrup with 
 and one-fourth pounde of sugar to each pound of fruit ; green 
 ger boiled in the walci 3'ou make youi svrnp with flavors .,, yj 
 three lemons to six pounds of fruit ; if the syru}) thickens too fast, 
 add a little water; the rind should be boiled in the water until 
 
 one 
 Lriu- 
 
 ; f, or 
 
 •lear and "reen 
 
 APPLE MARMALADE, 
 
 three 
 
 Twelve pouiids of apples, three pounds of brown sugar 
 lemons ; boil slowly, mash well. " * 
 
 OKAKGE .MAKMALA.nE. 
 
 Separate the pulp from the skin ; boil the skins uutilyery tend 
 
 er 
 
/ 
 
 h 
 
 Hi 
 
 SI 
 C( 
 
 af 
 fr 
 
 ah 
 
 pa 
 
'^7'y I'ound of 
 
 IHUIMI or/n,it • 
 ^'"'^^i' skin f,,n,; 
 '•>''t\vo Jioiir.s * 
 
 ■1 ''"t iiito /i,,;. 
 
 ' : l-'if: into the 
 
 '' .'">il twciity- 
 "■f""» ofono to 
 
 ';' 'I'laiUr til.. 
 
 'Ah 
 
 CANNED FRUIT, VEGETABLES, ETC. 
 
 169 
 
 K' «!i,^'ar. 
 
 mg 
 
 '.lie an. 
 ri.I of 
 n.l 
 
 eoit' 
 •luiiiccs 
 •'»^''f,s i;,fo 
 y i"'lil (jiiifo 
 o a j.ro(;('I;iin 
 
 lOlll fij,. j,.j^_ 
 ■' 't l)LV()I|J(-.vj 
 
 ■^"■" you are 
 t'lit ■'iticlvirj/f 
 
 ''■^ wit Ii out 
 ke a synip 
 "i'pl'-'s and 
 " "lit iiiid 
 
 I thy ,sy,„p 
 
 'ot. (ill the 
 ,'■1'!'; init 
 f'sno, and 
 
 into tlio 
 
 '■''c I with 
 «ii,i,'ar to 
 '"'it and 
 an oinii'e 
 '^'»'s ami 
 
 f'jual 
 
 i 
 
 APPLE liL'TTER. 
 
 •apples, pared, cored and' quar e^ecl an^^^ aon.o fine juicy 
 
 kettle as can be kept inoist hv Hu ^n ^ /■ ^^ '"^">^ "'^« ^he 
 when the apples are s we] ZittsoTf [ V ll' '' ^•■'^^•l»''"tly. and 
 me.- that h/is holes in it a d rmftt ' ^'' ^^'''? ^"^ vv-ith a skim- 
 apples to the cider 1 's? w e a '^ft If ti;^. ''' = '^"" '"^^^ ">°^« 
 iDK tliem nearly all the tiriie^w th 1 l ''""f '"^nner, stirr- 
 
 boiled cider to thin tie a le 1 n^tor ^ ' '''''" '^l'^^"'^ ^«"»' ">«r« 
 thick in the bottle at n1?hl l!. ./ '''""/"'' "^'^'^^^ fi"'^ it too 
 covered with cloths' and fni.I .T ^^^l^^'' t« ^ool in a tub, 
 
 and cider ti 1 th cVis t nee i^^ t^^ ^""^"^ *^^« ^PP^«^ 
 
 color a very da k blow, Jwpnfv f '"^^^ "'''""alade and the 
 
 you finally^tSe from te fir? pM^'°"''T """■^'^^^ ^«"^ before 
 mitmeg to your taste if tS t P°^;^^':fV"'"^'"«"' «^«^^«. '^"'i 
 its flavi ; S cold Ut iiiri^on •' ^"'^''/ *"" ^'^"fe'' itwilllosc 
 i net be boiled in a lias^ or metal LVh'' '""^ ^'•^^«'- ^'io««Iy ; it must 
 ^ gris ^vlli.h the acid fl co ct n ft amT'T^K""' .f '\ ''''''^'■ 
 applebutterextremelyunwholele CL^^^^^^^^^^^ ■' '' ' ^^'' 
 
 cider, c^ok ho r'hiVld^;;;;?A^^^^^^ f "r °^ «^-^^' f-«'^ 
 
 fire and ad.l six loundso^^^^^^^^^^ P^*'^^ «" t^« 
 
 ing. to prevent bZ^nlirH '""""'■ ' l*"' ^""'^tantly while cook- 
 
 a little m in .derail ?i h .?""' f '"'^ ^^'' '^'^^^'^ ^^^^^'^ ^'^^o 
 be cooked longerTt^^fil^'uite'thiX''"^' '^^""•^"^'^' '' '''^'^'^ 
 
 LEMON BUTTEK. 
 
 poS Sl:i^"on! - '"" 1*?r ^^"^«"«' three-fourths of a 
 Tugar ..ll^n cld\he j!re' rin 1 '"nd iftr ^^" ' ^-^^^^'-^^ 
 over a kettle of boilinr^a e^H t uVl i ' "i"'' '''^" '^^^'^^^^ 
 occasionally while cooking ^^ ^« thick as honey; stir it 
 
 PEACH BUTTER. 
 
 latfd sugar rp^L'LTh^h^^t" ''T ''^''' '''■ ^^" ^^"^^ '^^«— 
 
 stireonLn irctoprntt^tckinno't^^^ ''^'^ >^*^'«' ^"'i 
 
 smooth and rather tlTt„, or. f.? ^^"^ ^*^"'*'^ ""^^^ perfectly 
 cooked with the peaee. 'JJ . ^^- ' P^ach-stones thrown in and 
 afterward skimmed ourf^^^ * mce flavor, and they can be 
 from the fire put in iart 1 '"""''' ""t''^ ^"'''' ^'^'''^ t'-^^ing 
 should be neith^r^U^S/,",^.,^;;^^^^^^^^ ^'^'^^^^ ^- ^utte? 
 
 cannedTruit; vegetables, etc 
 
 ai^s^^i;;:S::;!:!i!Ss;;rUt.Xitr"trtli tsi ^^--^ 
 
 pan or kettle of cold water,^ place'onUie ^:tovi t^ ^^^"^^ I 
 

 170 
 
 'I in: SEASIDE L'lH-K nooK. 
 
 Loiliii'' lii'loi'o filii 
 
 111,' Hitli tli(> fruit:. Do ii^t 
 
 use an iron .sp(„/!i. In 
 
 pres.Tvin- iillow ;, poundof su^ar to oiih ],ouml of fiu'it ; 'these 
 
 can he [lut 111 j'aiswith c^j^r ]i,i|MM's. I 
 
 should bo taL 
 lark place. 
 
 u eaniiinf,' IVuit '.neat care 
 
 Take jru.silla d 
 
 ken to have ilie Jars perfectly air tight. Keep in eool 
 
 CIIERinES. 
 
 wasli iiinl rei:iove the pits ; aUowa pound 
 
 le 
 
 leii'i. 
 
 of su^'ar to oiiu pomui of fVuit 
 
 juiee and .siillieient water lo cover the el 
 
 ; make a syrup of su^'ar with tl 
 
 ten minute.-;, turn into bottles and seal. S 
 sugar to on.' .piart of pilled elicrries. 
 
 iienies ; boil Irom live to 
 umo prefer one pint of 
 
 I'.I.ArK lLV.si'i;i:i;}JiES AND BLACKBERRIKS. 
 
 iiK^ 4uurt of 1 
 
 If'i M, 
 
 ijhnv 
 
 nuuutes and put in air-ti_L(ht jars. 
 
 on 
 
 e ]iint of su:,'nr ; boil fift 
 
 een 
 
 OKEEN (;A(;K rLUM.*^. 
 
 After sten.ming and washing the Iruit, lill the jars full, plaeing 
 h; .1 in a iHuler of n, d water, just enough not to have the wat 
 
 )V(i the top i>f tl 
 
 >«M 
 
 tl 
 
 boil 
 
 hour, or until tlie fruit 1 
 
 turn olf thr juie.' that nuiy 
 
 sullieieiit su'-ar to nial 
 
 er 
 
 U's into the fruit ; after boiling one-half 
 ins to In- tender, lift out the jars, an.l 
 aecnmulate into a poreelain kettle, and 
 
 Ke a ri<ii 
 
 ru 
 
 jars, let them stand in the h..il"in.. water t 
 
 p ; wjun it boils, lill up the 
 
 longer, tlieii lift out, one at a t 
 are nii'e put up in tli 
 
 en or fifteen 
 
 Uiinute 
 
 of 
 
 e s iiie liianni'i 
 
 (; HATES. 
 
 «tew, wa.-ih and weigh llie fruit. For pi 
 sugar to a pound of fruit : for rann 
 
 ime, and seal. AH kind.- of p] 
 
 eserves, a( 
 
 hi 
 
 one 
 
 to a poiuid of fruit, and \ 
 
 in; 
 
 mns 
 
 pound 
 
 in separate dishes 
 
 nd SI 
 
 'ei 
 
 iiove the jiulp ; put th 
 
 onedialf jiound of sugar 
 
 !'■ skins a 
 
 add t 
 
 preser\ ing, a 
 
 lok the pulp and .strain ihrou"! 
 
 e sk Mi- 
 
 an' 
 
 littl 
 
 iirar, 
 
 1 
 
 1 a sieve 
 
 lailp 
 then 
 
 e lunLfer. 
 
 or canning, cook iifteen nuuutes : for 
 
 '•' 'AX PEACHES. 
 
 th 
 
 I'aro and halve the pea, h.s; paek them in t 
 "y can jwssibly l.e put: make a 
 
 'lie gallon of .old water ; let this stand 
 
 111 cans as close as 
 syru]) of .six pounds of sugar to 
 
 un 
 
 pour the cold syrup over the peaches, until tl 
 ■■ ter wliuh solder i»erfectly tight, place tl 
 1' ; set it on the iir( 
 
 til well (i!.ssolved, tl 
 
 M-ell with eold wa 
 
 minutes, then take the cai ., „„ 
 
 gallon syrup will .U, one dozen ran 
 
 len 
 1'- cans are even full, 
 he cans in a boiler ; cover 
 md let the water boil J 
 
 IS out and turn them upside do 
 
 ive 
 
 wn ; one 
 
 r 
 
 are ai! 
 
 lone 
 
 many are pared fh 
 
 cold water, the, 
 
 teen or twenty n 
 
 all that are not broken; (ill 
 
 l;icn (ANNKh l'EA( liES. 
 peaehcsabmd enough for two jars at a time if 
 
 ;ii ...... ... 
 
 1 1 1 r-eci nil' r 
 
 Vii CO 
 
 lored 
 
 slanuiu' 
 
 .1 I ! 
 
 iiuse m 
 
 iMiuies or 
 
 \viup ot .Migar and water about lif- 
 
 until tliey lire clear ; put into your jar.s 
 1 up with the hot .\vriip, about as tliic 
 
CANNED FliUJTs, VEuETADLEs, ETC 
 
 171 
 
 us onlinnry inolas.ses, ami sciil. Sunio 
 
 or tl 
 
 iree iuo»-e jai'y 
 
 After tlio .svruD 1 
 
 syriiii will do to cook twi 
 
 broken pcaclics can he u.sej for ii'jiirniulinl 
 
 ■up lu'conics (lark tliis with t 
 
 e ra 
 
 nil 
 
 sue neli. 
 
 u lie u.scd for pears, phuii 
 
 e or peacli 
 
 hiifti 
 
 lie 
 r. Same 
 
 s, and all li^dit fruit Miat you d 
 
 CAXXKI) I'HACIIK 
 
 Peel ami quarter choice ]>ea<hi'H~to ncd i.l 
 
 di]i into boiiin" water a i 
 
 ice in a wire basket. 
 
 strip oil" the skin.^— have a porcelain kctll 
 
 loiuciit and tlien into ,old wat 
 
 another with syru|) made witl 
 
 into 
 
 1 iSV 
 
 er, and 
 with hoiliiii' water and 
 
 1)01 
 
 nnnlated sugar ; drop the peach 
 
 lug water— some previously boil the pits in th 
 
 their flavor— and let thenicoi)k 
 
 ea 
 
 e water for 
 
 fully iut 
 and seal i 
 
 o a eaii. 
 
 uutii lender, and tin ii lift out care 
 
 iiiuieilia 
 
 pouring over them all the syrup the can will li,,'d 
 
 a tir 
 
 tcb 
 
 le. riunis are ca!ined in tl 
 
 Cook only peaches e'muigh to fill 
 
 one can at 
 
 same manner, 
 
 U!'LV( 
 
 rior ones can be Uoed tor 
 
 Seh'ct fair, nice ap]de i|uiuces (the infe 
 jelly or marmalade, par,, and cut in .piarters, ivmovin''^ U 
 tor each j.ound ol them take thi 
 • juart of c(dd water ; dissolve tl 
 
 le core 
 
 re<'-(juaiters of a pound of sugar, a 
 
 ;ite lire ; let it boil, then remove f 
 
 le sutrar in the w 
 
 tl 
 
 le (|Uince.«. 
 
 If th 
 
 rom the I 
 
 aier over a moder- 
 
 ire ; when cool, put in 
 
 ■c IS not more tli.m enouLih water to cover tl 
 
 more shomd be atlded so the syrup will b,- thin. 1!' too rid 
 luuices will oe nard and shrink, lioil tl 
 
 straw will go thnai'di tlieu 
 
 iug, that th. 
 
 1 easilv 
 
 lem, 
 
 1, tlie 
 
 lem gently until a broom 
 
 Kee]) them covered while boil- 
 
 y may be light colored, i'ut [n bottles au.l seal 
 
 lie 
 
 I'roeun 
 I'ipe as to i,e vei'v sut't 
 
 STii.WVP.KKHlK 
 
 li. 
 
 ar-^'e straw 
 
 len les \\- 
 
 len in their j.rime, but not so 
 
 if . sugar, make a _ ^ ^ ., 
 
 \ small (juaiititv shou'lil be onl 
 
 nil and weigh them : take a 
 
 n e(iual wt ight 
 
 svru|, iUHlwhcn boiling lu,t put in tin berries 
 
 wi 
 
 11 1 
 
 luie maslied. L 
 
 •I t! 
 
 leiii 
 
 y -lone at once. If crowded tl 
 
 :i a I 
 
 m hour ; turn into turn! 
 
 napei « V 
 
 hile hot. 
 
 li'out twenty minutfs 
 s or small jars, and ,..'al with 
 
 ley 
 or a 
 
 r>o 
 
 Fill gliss jars with fresh str 
 
 cANNFd) sti;awi;i;i;i;ii.: 
 
 lOWIIl'' 
 
 ol 
 
 littl 
 
 iwbeiiies, .sptinkhMl with sugar, al- 
 
 ';^h:?ir*;:'""i^'V"*' m^":! ^-^ «"^'^'- tooncTpoimd 
 
 rries i set the jars in a boiler, with a little liav laid in tl 
 
 to[is of tin 
 tl 
 
 torn to pievc! 
 
 within an ini ii 
 
 minutes ; then move baidv and wrap 
 
 nut the jars; HU the jars to I he toi 
 
 moreol tlu j;i.. fa that purpose. 
 
 ' '•b'N'. 
 
 le hot- 
 
 1 breaking, liUcd with cold water t 
 
 ht them IhjII liJt 
 
 
 
 een 
 ic Uami in a towel, and take 
 befoi.' sealing, using one or 
 
 th. 
 
 •ill tl 
 
 le cans with the uncooked corn (freshly gathered) cut 
 
 )1', and Seal them heirneticall 
 
 prevent them .striking against each otl 
 
 - -. . IVon 
 
 ly ; siirrouml them with straw t( 
 
 ler, and put them int 
 
 o a 
 
-•nl»-„„J>i , 
 
 iy2 THE SEASIDE COOK BOOK. 
 
 boiler over the fire, with enough cohl water to cover them ; heat 
 th wa'<T gradually and when they have boiled an hour and a 
 half pun, tare the tops of the cans to allow the escape of gases, then 
 seal ta, immediately while they are still hot; continue to boil 
 them for two hours and a halt, 
 
 CANNED TOM.VrOES. 
 I'our hot water over the tomatoes to remove the skins, and then 
 slice put into a porcelain kettle and cook for a few minutes; have 
 tie cans illed with hot water on the hearth ; when the tomatoes 
 are sdliciently cooked, empty the cans and fill them with toma- 
 toes, and seal immediately. 
 
 STRING BEANS. 
 
 llemove the strings at the sides and cut i"^- VJ'jf^^ ^J^^^^^^^^^ 
 inch long ; put them into boiling water and scald, then can them. 
 
 PICKLES. 
 
 CUCUMIVKRS. 
 1 Take small cucumbers, put them in a large stone Jar ; to a 
 fnur-eallon iar full put enough water to cover ; one quait of salt 
 and alu™th« size of a walnut ; turn off the brine, and scald every 
 dav Sing it on boiling hot, for nine days; then wash, and soak 
 ove^ St^if too salt ; put into jars or bottles ; add ^l^oi^ .™; 
 mon cloves, mace, allspice, and peppers (green peppers pretened), 
 
 --^ Sr alS rf J:5t l^d wtr. put in the cucumbers, and h. 
 them mnain nine days, pouri«g off th^ brine, and scalding i every 
 sec^dday ; on the ninth day. take some cider vinegar, wl^ch i 
 secomi uay , u one-third water ; have it boiling hot, and 
 
 SJmTti^dy tmlJ aT'lf likJd, add grated horse-radish. 
 CUCUMBER PICKLES. 
 T av the cucumbers in good brine for twenty-four hours then take 
 
 viuegar, and add small red peppers to taste. 
 
PICKLES. 
 
 173 
 
 11 ; heat 
 
 ir and a 
 
 ses, then 
 
 to boil 
 
 ind then 
 tes; have 
 tomatoes 
 th toma- 
 
 about an 
 an them. 
 
 ar ; to a 
 t of salt, 
 ;ald every 
 , audsoak 
 jle cinna- 
 nefeired); 
 
 vs, and let 
 n,'4 it every 
 
 which, if 
 f hot, and 
 or cabbage 
 11 one and 
 f vinegar ; 
 ■hile heat- 
 
 ; exclude 
 •adish. 
 
 , then take 
 i water, (a 
 
 grajie-vine 
 r iiiid water 
 inegar and 
 
 the end of 
 I with fresh 
 
 Cut the stems out in a round circle with a sharp penknife, and 
 preserve them ; fill each pepper with a mixture of line-chopped 
 cabbage, horse radish, mustard seed, and salt ; wash the peppers in 
 cohl water, then till, rejdace the piece cut out, tie with coarse 
 thread, ]iack in stone j irs, and till up with cold, sharp vinegar. 
 They will be ready for use in two weeks. 
 
 PICKLING CArLIFI/nVER.' 
 
 Take good white heads, break them into small pieces and boil 
 for ten minutes in strong salt and water ; skim out the pieces, 
 which should lie so tender that a splint of broom corn can be run 
 through the stems ; lay them on a towel to drain otf the water, 
 and when tlioroughly cold, put them into a pickle-jar with a few 
 whole cloves, allsjiice, peppet, and sticks of cinnamon tied up in a 
 cloth ; boil and skim thoroughly, then pour it directly over the 
 cauliflower. 
 
 HADbSH-POD riCKLKS. 
 
 Gather when young and tender, put them into brine over night, 
 then boil tliis brine and poui' it over the })ods in jars, coviiiig 
 closely ti) kee[> the steam in ; when «the lirine is cold, rcficat tliis, 
 and do so until the pods are green ; then drain them and jiour over 
 them boiling hot vinegar, with mace, ginger, long jieppcrs, and 
 horse-raddish in it ; when nearly cold, pour otf the vinegar, boil it 
 once more, and again pour over the pods ; when cold tie down and 
 s,t away. 
 
 FREXCII PICKLES— DELICIOUS. 
 
 One colander of sliced green tomatoes, one (jiiart of sliced onions, 
 one colander of cucumbers, pared and slii'ed, two good handfuls of 
 salt ; let all stand twenty-four hours, then drain through a sieve ; 
 one-half ounce of celery seed, one-half ounce of alls}>ice, one tea- 
 cupful of black pepper, one tablesiioonful turmeric, one pound of 
 brown sugar, two lablespoonfuls of mustard, one gallon of vinegar. 
 
 PICKLED ONIONS. 
 Select small white onions, put them over the fire in cold water, 
 with a handful of salt ; when the water becomes scalding hot, take 
 them out and peel off the skins ; lay them in a cloth to dry, then 
 put them in a jar ; boil half an ounce of allspice and half an 
 ounce of cloves iii a tiuart of vinegar ; take out the spice and pour 
 the vinegar over the onions while it is hot ; tie up the jar when 
 the vinegai is cold, and keep it in a dry place. 
 
 SPANISH PICKLED ONIONS. 
 Cut onions into slices ; put a layer of them in a jar, sprinkle 
 with suit and cayenne pt-pi^er, then add a layer uf onions and seaaou 
 as before ; proceed in this way until the jar is full, and yiour cold 
 vinegar over all till covered. " Will 1"- lit to use m a^month. 
 
 CHOW CHOW. 
 Take six cucumbers just before they ripen, '^jeel them, cut in 
 
U4 
 
 \\l 
 
 l> 
 
 THE SEASIDE fnnK Book 
 
 strips an.l iviuove the .sce.l ; lour „-ait.. onions siv fmo.Uiy..,) 
 KH-eij tomatoes and l.alf a ho.-l of ..al.ha,.. ; chop all ine'^U t^ n 
 an.lm s. t watrr ovcrni.].!. tlu-n pour ulf he wat • and 3 
 Mnco-ai- and sjurfs toMiit tlie t - .to. 
 
 KX(;LI8JI ( iioW fJlOW. 
 0„.-,jnarter of a pe^k (.ff^Toen beau.s, one nnait of sniill onions 
 ;;r"' .d ";■"" ^'"'■' t-..aloes tu-o dozen^snudl .ucnlmh^'t^ 
 Uo/n small <r,v,.n i-eppers, one dozei. rhopped ml iie.n.ers one 
 .■an Idhnver, two ounces of white ninstard seed, the a e' nlit u 
 
 o „th oi I teaeuphil ,d swet oil, one taljlesj.oonful of turmeiie 
 
 ' ';'is "^i^STl"^ 1 "''^T ^^"^= ^"^^'^ ^'"' b-ns, onS,^ 
 h o 'd; io X. ' ,r""T" "'••' ••"^•un.hers in vine.^nr. and drain 
 ^ ' s d h ,d o nv\. H " ^ r; "' '" 'l^" ' 1'"^ "" ^''^ '''••' *'"'«h vine, 
 t -04 d.r^ Piekle and put into it all the seed and 
 
 to inds of the ground nni,.tani ; let it boil some nnnutes then 
 n he rema,nd.r of the nn.stud, the turnierie and oil" 'ith^ 
 -ti) in and let .1 hoil ui, once, and pour over ih," pi.-kle. " " 
 
 h'KD CAr.BACl' 4X1) CATLIFLOWEK. 
 
 . I'ull the loose leaves, .pi.'H'b'r the eaMm-e, put theni in a l-mr,. 
 
 £r :; 'n'r':'?;"^ ''' rf -"l-^'^'^^^'-. -d Ie;"t"ni s^aS 
 101 ,su(, ai (lajs; then seald some v negar, with i.eimcr-eoni^ 
 naeeand einnan.on in proportion of an oune eae to ' 'al o ^f 
 
 1 ty'^ I', „,., which should remain with it ; eloves and allsi.iee a?e 
 S:r'' ^^J ^"''^ t'"^ -';^'"«*' 'la.ker : the vinegar should e s 'ahW 
 
 .uuinowei 1^ pickh'd HI the same way. 
 
 rU'KLKl) CABBAOK. 
 
 iM^Ma,*'';"!',!^'^^-""''^ '!'•'; '''} ""'•'^='><'' ''"t in thin slices, place 
 
 idulv 'i ' " -f %Tr^ ""'^-■"' ^'^'-'^ it' ^^-h^'u oold, over 
 "h"f'> , m ten days i( will he lit for use. 
 
 TO.MATO CIIOAV (IlOVr. 
 Onedialf bushel of green tomatoes, one dozen onions, one-half 
 '1- en green peppers, all chopped lin- ; sprinkle over tlu' n"e"s one 
 >^o sa t ; h.t u stand over nigh,, :]„.:/ drain olf the brine • IZ. 
 
 , Iv m ,ia,.s ; take two pounds of sugar, two tablesjioonfuls of ciu- 
 i.unon, one of allspice, one of cloves, one of pepper, o -ha f un 
 
 'uSl'to^r h;'"'' "'^i ^"M^' ^r'^ luni-fidiJh, andtL^ 
 
 n nT ■ 1 *'"•• ,":'"'", '""^"'- ^'^'t, pour over the mess packed 
 
 m a ja., and cover t.ght ; then it is ready for use and ,vill keep fb^ 
 
 ■!!i 
 
 ;i* 
 
 To on, 
 
 <iAlAT' 
 
 •sp! inkle and let stand 
 
 dd one lab 
 
 I Hon of tomHt<»es, diupped fine, take one teacup of salt, 
 .1 let stand over night ; drain through a colander, then 
 
 es].oouliil of ground .loves, one of allspice, two of 
 
 I 
 
 cm- 
 
', six ffood-siziMl 
 xU line, let them 
 .' watui' and add 
 
 of sin ill onions, 
 1 I uciiml)er,s, one 
 X'd ]!('] (pel's, one 
 3 same <juautity 
 [round nmstard, 
 )nful of tiirnierie 
 ? beans, ouioiis, 
 ne^ar, and drain 
 e (ire fresh vine- 
 all the seed and 
 e minutes, then 
 )d oil toi,^'ther ; 
 ekle. 
 
 Ell. 
 
 hem in a larije 
 lot them stand 
 li ])e|i|iiT-.'onis, 
 to a .gallon of 
 ver the cbbage 
 nid allsjiice are 
 -)uM be sealdt'd 
 make it tender. 
 
 hill slieew, jilacc 
 iieii eold, cover 
 
 lions, one-half 
 ' the iness one 
 le lu'iiie : I'over 
 heii drain and 
 lonfuls of eiu- 
 , oin'-halt' cup 
 li, and vinegar 
 le mess jKicked 
 I will keep for 
 
 teacup of salt, / 
 colander, then 
 ce, two of (dn- 
 
 nanion, thive nf ground mustard, tuo of black ,H.„i,er four of 
 i^reen pepi, ■,•, chopped lim-, one head of ..abba J o ler witi "„ f 
 vme-ar; three or four .jjiious, if liked. ^^ 
 
 STL'FFKD PEITKliS. 
 I'lit the prpper.s in salt and wat^-r a few .lavs, then remove tb<. 
 seeds ; chop eabba-e an-l sprii.kl,. with .salt • i'l a w bm • 
 
 the water fium th.. cabl.U, an.l seas.i ^i h ^ j J^, 7 ;' ; S^ 
 see. , or a nnxture of each ; till th.^ pepi>ers w ith e • blvurl li J 
 seed, and sew th..m up ; cover with hot n.n-ar! "^^^^^''^^ ""^ 
 
 JI.\Vi;s I'K KiMvS. 
 tb<**"'\rf'i'? ^'''''" tomatoes, sliced, >i.v huge onions, sli..ed ■ mix 
 
 tnbK..si,„onf,,ls groima riore,., .■i„m,i;mi,, ,-,„!.,.,•, ,„„, anU i ,1 
 
 r;;;,::."" '""■ '"'""'^ "'■ ™"^ ■ t" »'= to^rti;™ in;'i'i ";;,:,''i; 
 
 IflGDOM. 
 
 Om-ludf bushel of green tomatoes, two large heads of cabln.r,. 
 one-i.alt do.en of geeen cucumbers, one .lox^n TioL onrdS 
 green pepp..r.s, chopped tine, and prepa •, d as idcX 'Xetcept 
 
 FlrcALK.M. 
 1. <'n.-half liushel of given toniaLo 
 slice, >pindvle salt through them ami let 
 
 morning drain ulf th.' watei 
 
 >'ie half peck of onion.^ ; 
 an.l over night ; in the 
 
 ^^,;V^';;;■;::H^'^''v;' ^i '-■"'""■'■■■;■ ""' '■'" '^ ''• ■-■' ''f *«;ic"?' 
 
 liia.ia , spiinkh .Aeilda.kmustar.l „.,.,!, ^i.mn.i ,, .,„, -r . im..- 
 m..n, .'loves, allspic.e. and a little sugar ; ,.„:„7nue i,-' .1 In ' 
 ohl'^tJ^'""' '' «^-"'^'^I'l-^ty of^piee ov'' the^'t.;;;,,:; ^1^ 
 I old, strong Vinegar, eover tight, and set away. 
 
 ^^^7 nn 'i'"ir ^"''''' ^'.^'"'^^'-'••^ »"" *J''^'" onions, six red r.ep- 
 l^es one-half ounce o g.nger, one .,uart.r of an ounce of uS 
 
 ril of ^ iT "^ " ''^"^■'^ ^?^''' "'"^ ''"^ «*■ '""^tard, five ,S 
 
 sugai siice tomat.)es. onions, an. peppers. ...u in i i ir uirl. .u 
 nuxed well through; let staml tw.Wv-lo.;>.^ll;: '"' :'''^'^ 
 ocil iiJ vinegar, (after adding the spi.-.'.si until ,dea: '"'' 
 
 SWKKT PICCALILLI. 
 
 thi^f^f:^'"e':^•i^tl'^M';t!;^' r^'"- ''"^-^^^0^ paring, snee 
 
 <io.,K,Mith salt .^imnkled between the layers, 
 
 I 
 
nG 
 
 THE SEASIDE COOK BOOK. 
 
 and lot stand over ni^ht ; in tJie mornin- drain and make a rich 
 
 S"!'f 'T';f^"'"^^'■"'*"'^ '^^''' cinn"an,on, mace, a d c ov"s • 
 put a U'Av of the tunatoes into tlie syrup, and let then, nhm^^v 
 slo«dy ; take out ].efore they are ..ooked to' pieces and pt nto a 
 crook on the ba.:k of the .stove ; continue in this way wi h the to^ 
 
 Tur over h "^} ""V"'^^ ' l^ ^'" ^"^^"l' ^''^ ''' ^'"'^ n.akc csh 
 pour over the tomatoes and cover tiglit. 
 
 MIXED TICKLES. 
 One peck of ^reen tomatoes, half a p.vk of onions, one pint of 
 gi-ated horse-rad.sh, half a pound of white mustard seed oncCmd 
 of ground nmstard, half a pound of unground black ilpner three 
 or lour green pej>pers, one ounce each of cinnamon.^ cL; 3 
 urmen,., and two or three hea.ls of caulillower ; tie thTpenper 
 cinnamon, and cloves in a muslin bag, place in a tin o, eirt m^' 
 ware dish, and boil until tender; can w^iile hot. in g?ass fruit jL^s." 
 
 MAimxOES. 
 Pick from the vines before they get tough : imt them in weak 
 brine for three days, then let thenAlrain. and pour over hem boil 
 lug vinegar, spiced with cloves and cinnamon. "'^^^'i^"^ '^o^^- 
 
 YELLOW PICKLE. 
 One-half pound of white mustard see.l, oncuiarter „our>.l of 
 black mustard seed, one ounce of turmeric one narh.,- nnn . I 
 cayenne ; the above .piantity for a si. x -gal on jar o pi k e whitf 
 cauliflower cut, white cabbage sliced line and oiJ one hnlf T. 
 large onions sliced line, onlhah do.en small on^onrwloeoS'' 
 hall do.cn small cucumbers whole, one-half dozen Iarc.ec cum S 
 c t ; If they can be procured, nasturtium radi.sh pods" tr nc^^beans 
 and green grapes ; put all in brine for twenty hou , t "„ sS 
 and pour on boiling vinegar sullicient to just cover h^ fSe into 
 which ha,s been put the above spices and turmeric ;mK a pfnt bowl 
 of mustard as for the table, and add after the pic^kl^h^s co2d 7o 
 get the required .,uantity of vinegar, measure tL- br'ne wl en tm-n^^^ 
 off; the vinegar should only just cover the pickle. 
 
 NASTURTIUMS. 
 SPICED APPLES. 
 
 Jhree pounds of apples, pared ; four pounds of sugar, one quart 
 inre ot stick cinnamon, half an ounce of cloves • 
 
 of vinegar, one oui 
 
 a ja. . !..,.{ .i„v.ji ihr syrup until it is thick, and pour it ov;r ' 
 
 SPICED CUIJRANTS. 
 Four quarts currants (ripe), three and one-half pounds brown 
 
Ill make a rich 
 Lce, and cloves ; 
 t them simmer 
 ind juit into a 
 ay with the to- 
 in, make fresh : 
 
 ns, one pint of 
 Jeed, one pound 
 <■ IH'jiper, three 
 n, cloves, and 
 tie the pei)per, 
 in or eartlien- 
 ?lass fruit jars. 
 
 them in weak 
 'ver tliem boil- 
 
 irter j)ound of 
 arter ounce of 
 pickle ; white 
 )ne-haif dozen 
 i« whole, one- 
 ■ge cucumber 
 , string beans, 
 s, then strain 
 le pickle, into 
 X a pint bowl 
 las cooled ; to 
 e when turned 
 
 ilt and water, 
 lave done col- 
 vinegar, with 
 
 ir, one quart 
 ce of cloves; 
 apples when 
 out, j)utinto 
 it over. 
 
 )unds brown 
 
 PICKLES. 
 
 177 
 
 OoosebeS-llnd^^r n;:? iJ^^llZ In tLtml- --f^''^' 
 
 SPICED CHEIIHIES. 
 
 three days iu succession' ' ^^^ ''"'"'"" = l^^"'' ''^ ^°t, 
 
 SPICED GRAPES. 
 
 SPICED FRUIT. 
 
 imio .„aco ; this will s,,i.o ai,o„;'ro;;l-"„v l:.ho,":'T ;;• .nr^ 
 
 SPICED PEACHES. 
 Pare, and if very large, halve one jicck fine Cnwfnrl ^o. x 
 to one pint of vinegar allow three pounds of t },,♦•? ^ ^^'^^l'*'' ' 
 this make a rich svrui. • dron nfn tl 1 '^^^ ^.V^""^' *"<! ^^ 
 
 broken cinnamon, Tviry f^ Zc^^J^^J ^^l ^-^J-^i of 
 of ginger root; when boiling add as ma nv nnn .,' P'*"^^^ 
 
 SPICED PEARS OR PEACHES 
 
 Ten pounds of fruit, five pound.s of su^Mr one h. If . ;, f e 
 
 vinegar; mace, •^•innamou and cloves tic.rrh,.?/r .J "' "^ 
 
 until clear ; then scald thoroughly i, t l.y uV bo'il /V^'' '"'"^l 
 
 ]>our over the pears. •* ^ ' '^'' '*" "'''"'"' '^n^l 
 
 SPICED PLUM.S. 
 
 .o:;i-i^^:^tMi^:Sii;s."^fei?t;",.^!^4- 
 
 PICKLED CHEi:i;iE.S. 
 
 Take nice large ripe cherrie«! romnvo fv.„ t . , 
 
 ^'lass jar an.l iiirtwoShirds ftl ^fTlie ie "a. nw? I^' ^i ^'^^l 
 
 vinegar; keep it well covered ; noboHn'o'r '* ''"*' '^''^ 
 
 the cherry ilavor will be retained and ti^^cheiiSr.'il/'u::^^;^ 
 
THE S/:A> '/)/■: COOK BOOK. 
 
 I'll KLII) I'MArilES. 
 <>iic ;,'alIou of viiu'g.ir, l.iir pmiuhK (,t lii'owii su^ar ; lake « liii;,'- 
 >^tuiR' jH.iclit's, ml, them with ii ilnuiicl, stirk two' or tliiec cloxvs 
 ill oiirh ; put llirin info." -,M;";s or .mHIicu vcs.s.I, and pour th.' 
 liM''<»i' on tlifiii Loiliii;,' hoi; rov.-r tht'in, mnl h-t them stand a 
 uv,.k or t-^'ii (iiys : th.-ti ]ionr nt!" I'to li.|Uor and boil it as l.cfore, 
 alt'r wliirh ivtiiin it liuilin- i,, ij,,- |.r,ichcs, wliirh should '>t' 
 coviM.-d flnsrly. Let tlu' viiHu'n .Hid .Mi^Mr, in tin liif,t uW.v, just 
 con:n lo a )>uil. 
 
 SWKHT l'i( KlJd) I 'i; ACHES. 
 Select vipe, )nit lirni ftiiit. M '' ..m Mrmishes ; peel thom care- 
 niliy ; allow ,i jM-iiiid of su^ir lu a ] inl of f;o(nl cider vinegar ; 
 ]>laco (doves ami ciDiiatiioii in a Im^ and hoil in the vine^'ar ; wh'.'U 
 the. vinc;,'ar has ennie to n I,.,;!, ili,,], in th( peaches (a few at a 
 tnixM, and let thnii remain till lone tliroiii;!), but not soft or broken; 
 then remove them earefnlly with a skinnner, aT»,l pla(!e them in 
 jars; rejieat this ].rocess till all ate done, then lUl up the jars witli 
 tlu! remaining,' viiie^Mr, and seal while warm. In the same manner 
 maybe made sweet piekled j.ears, )thuns, eiab-apples, and cherries. 
 
 ]'I(.KI>i:i) rid'.MS. 
 "\Va;di the plmii.s clean and juit into jars, and for two iiuarts of 
 plums make a rich syrnj> (jf two pounds of su^'ar, one i)int of 
 yine,i,'ar, with si ice ; I'Ut the plums in jars, and i.ourover them the 
 hot syruji. 
 
 ri( ixij:i) cAX'iwLorrEs. 
 
 Select those of luu^'li rintl and .juile rifie ; take out the sei-ds, 
 l>are,iand cut them in small sijiTive pieces, and cover with go. 1 elder 
 vinegar; let them stand tweniy-four hours, then ])0ur otf part of 
 the vinegar ; to every (|uart <^( H ••■ vemainder add three pounds of 
 sugar, and ],ut them upon lV - ■ > and sinuuer slowlv until a fork 
 will go tlirough them easily, ui'j Ihey look clear; then add one 
 ouiiee of ground cloves and o^e' of cinnamon ; cook them ten 
 minutes longer, and set them aw.y to cool; after they are (juite 
 eohl, cover closely, and set lluiu in a cool, dark closet." 
 
 SWEET ( AXT.M.OUPE PICKLE. 
 Tare them and cover with vinegar, alter cutting in pieces : pour 
 olf the viiu'gar, and to eveiy ].int jnit three-fourths of a pound of 
 blown sugar, a little cloves, allspice, and mace ; let it ]>oil a few 
 minutes ; throw in the cautaloiiiie ; take it out as soon as it looks 
 clear ; lail in a jar and pour the boiling naxture over them. 
 
 SWEET TICKLES. 
 Take ripe cucumbers, [vare them and cut out the seeds, cut in 
 strips and soak in weak brine twenty-lour hours ;^theH put them in 
 vinegar and water and soak twenty-four hours ; then put them iu 
 sweetened vinegai' the same as for any sweet pickles, and cook until 
 tender ; take to a ^uart of vinegar three pounds of coffee sugar, a 
 
 -> 
 
 / 
 
r:n 
 
 take dill;,'- 
 
 luce cloves 
 
 I pour the 
 
 •III stiiiul a 
 
 as lie tore, 
 
 >honl(l he 
 
 I'laic, just 
 
 'hem care- 
 er vinegar ; 
 egar ; whvu 
 
 (a few at a 
 t or broken; 
 ce tlieni in 
 le jars with 
 line manner 
 ul cherries. 
 
 i|iiait8 of 
 lie pint of 
 T them the 
 
 the st'i't]^, 
 
 1 <,'()c 1 cMiT 
 
 ■ otf part of 
 ' pounds of 
 intil a fork 
 •n add one 
 them ten 
 ' are (juite 
 
 eces ; pour 
 I [lound of 
 boil It t'cw 
 as it looks 
 em. 
 
 d.s, cut in 
 ut them in 
 it them iu 
 cook until 
 ee sugar, a 
 
 ■< 
 
 l,dlcsp(M d'ul of Lfiound einiciMMiii t 
 el. .es, and boil all toi,'(dhcr. 
 
 MU8: MKI.i 
 Take the uk Ions when not quit' 
 and cut in shape : thmw Mieni i; ' 
 li'irtions-— andcodj, nnti! ndei ■ 
 tal 
 
 :n 
 
 d ill), also a few liol 
 
 V\(K]A-:. 
 
 ■ M'cl, iciiiove tic 
 ind wat.'r e<pial 
 
 oil' 
 
 I. 
 
 iiid lay into ajar; llien 
 
 ake vine^j.c en„n-h to covei, allowuig three pounds .,( sii.'ar to a 
 l-iart ; add >tuk .■mnanion t-. t,,ste, and boil ; ],„iir .,ver the melon 
 'niliug liot : .train olf the viic '^ni the next day a- 1 boil ai^'ain. 
 
 SWKl.T I'K KldJ) \VATKHMi:f,ON IMXP,'?. 
 Trppare the rinds and j.iit intn weak viiicrjar ai. )■ twelve 
 
 Iiours ; then b., ■ them tender in the same water; den n. 11, nnd 
 picparetoa pint of vinc.i^ar one ponnd id' su<,Mr, ma. e, !' -.; .. 
 cloves, iiinamoii ; put the vUvU in a jai and i ' 
 
 them. 
 
 ''•HK' (MdVKS. 
 Take ^M, M plums i„ i they lie-in to ripen, 
 
 •ur over 
 
 them, while c. ]lin,;,f hot, a jd.'kle made ..f viue<,Mr, ■ ,. ,,nd mus- 
 t" seed ; let them stand all nigiit, and then drain oil the vinegar 
 'il again, and ponr over the plums. 
 
 Coll 'ct a lot uf 
 
 O-MATo VMS. 
 
 "nirttoes alcnit one inch in diameter, skin 
 tn.l stew them in the iun.d manner ; when dnne lay them on dishes 
 ■ lattcn them slightly, and spied over them a light layer ..f pidver'- 
 ize.l white or brown sug.n : ,\|„.se them to a suminei.. sun, or 
 p ace them m a diyingdmu-e : when as drv as iVesh iigs, pack in 
 old fig or .small boxes, with ,-ti-:,r between ('■aih layer ; if jiroirrly 
 mar,.- gcd, the dilfeii-mv can not be ileteeted from tic veritable 
 article. 
 
 si'K i;i) (;i;Ari:.s. 
 
 Ten ]>oundsof grapes, six poumls ..f .sugar, two table.-,poonfuls 
 cinnamnii, two of allspice and small teasjioonfnl ^iduiid cloves • 
 remnve the pulps and boil, then rub through a siev(' or colander to 
 remove the secd.s ; bull the skins until tender, and then add to the 
 l-ulp together with the sugar; .spices and vine-'. - to taste; boil 
 until oi the de.siied consistency. 
 
 riCKLFd) TKAb'S. 
 Trepiare the fruit as pnf'erred, either ] ;iud leave whole or 
 i|uarter them ; in.tkc a syrup iu tl,c p!nj„,i i,,;i ,,]' tin-,.,, i.ints of 
 .sugar to one ipiait ><i vinegar, and while Ijoilinj,' lu^t jmt in the 
 fruit, ami cock tin-. ; ,t. iiJei. but hut biuken : skim out the fruit 
 laiefully into ajar and jmur the syrup over them ; let them stand 
 uiiul the ne.Kt day, and then lay them in a stone jar in layers, with 
 M hole cloves and stick cinnamon, and agrdn jiour over 'them the 
 syiu]. boiling hot ; continue drawing olf and boiling the .syrup for 
 
MICROCOPY RESOLUTION TfcST CHART 
 
 (ANSI and ISO TEST CHART No. 2) 
 
 1.0 
 
 I.I 
 
 1.25 
 
 m 
 
 u. 
 
 1 2.8 
 
 3.2 
 
 3.6 
 
 4.0 
 
 1.4 
 
 1 2.5 
 2.2 
 
 2.0 
 
 1.8 
 
 1.6 
 
 -£ APPLIED \MA\3E Inc 
 
 'b53 East Mam Street 
 - ^Chester, New York 
 " ■ ■" 48i - 0500 - Phof 
 ■ ,'88 - 5989 - Fax 
 
ISO 
 
 THE SEASIDE COOK BOOK. 
 
 I 
 
 cTc^iSte -Jiie 4t"„:r„;r" '■" '- - ™°' '^'-»- 
 
 Apples 
 
 T.t« • GOOSEBEKiJY SAUCE. 
 
 a-l*,'^i;:i:!;^f::.;i,^r-:J--^-arly ripe, ron.o.e the ste„., 
 
 until thick. ^ '^^ v.negar, and spices to taste ; boil 
 
 ^ GKEEN TOJMATO «Al;CE 
 
 sr>HnklitkhtlfTn/n;"'''.t''' ''''^^'^'^^'- '-^"'l «'i«e'I very thin- 
 kettle i„ laJeHl^lf J ,J^-^:;-'i l-t -to a pC?Wng 
 ^n -slices, quarter of a po nd o ni ± ? " "^ "' '''''" ^"^""'^ '^"^ 
 of nyista.d seed, tal,|,isp in A 1 of elovoT '/~;'l"''^'*^^ "^' ^ Vonu^ 
 black pepper, i.eurlv tin /o r,' "''''^'■'>' ^wo ta!)le.spoonfuIs 
 
 spooiifulVf „ j,/;;'^^;"^^^^ tablespoon, fuls of allspice, and a table 
 
 the tcnatoc^lo^k clear ^''^' ''"''^'' ^''^ ^«" ^^^-V slowly untii 
 ^. CURRANT SAUCE 
 
 SPICED CUIIRANK 
 CUCUMBER CATSUP 
 
 TOMATO CATSI-P 
 
 liav,„g „a»l„.J ami cut up the 't^ LI' hluX°' "^'f''' • ""«■• 
 mniules, thcustrai„tla.n amlal tir-!^ ' '?*?■ "•""" '»'™ty 
 
 together si„w,y .,„,.. im„;;;'tir:la''t,KX'ir"''"'' "" "''* 
 
 l^'gi. I cups Vinegar, and boil tntr^H, ... * -^-fi^h tlin-u of salt, 
 
 bottle for use. '^ together two aud a half hours, and 
 
 L 
 
 I 
 
 . f 
 
AppJes 
 
 I 
 
 / 
 
 i ) 
 
 
 PICKLES. jg^ 
 
 ground fillspice, two teaspoon fuls of salt onp <pncT^^^«f i e 
 
 boil half an hou,;. then ^nt in botti "./hri^^rSt k 'tl^^^^^^^^^^^^^ 
 
 3. Eighteen ripe tomatoes, jiarcd. three i/repn r.! ^ 
 onion, one cup of sugar; two' Jn<l one!h t .^"^"f 'Xai- tT 
 teaspoonfuls of salt, one teasnoonful of eh.t.nn \ . ^"^f«'^'' two 
 of cloves ; cook the^ouiatoe/trde ; cJ o "t u onioT' fri'""'"^ 
 very line ; mix all, and cook a few minutes \ n v k ^'r^'^"" 
 added to pickles i.s an improvement. ""''^''' ^^ '^^^^ ^^"'^^^^^^ «< "jint 
 
 4. Twenty-tive pounds ri])e tomatoes, peeled ten nnn» i 
 peppers, four pounds onions, one pound s^ltthre,,in.r\ ^'''"J 
 mustard, half pound ground cloves mnrter rnnr^ ^ ^^ ^''' ''^'""'^ 
 a,uartergalloLvineiar;boilTli"^^^^^^^^^^ 
 
 adding the spices, then boil for al)out one and a h^lfM, /'''°^^ 
 
 and cork tight ; will keep for years ^* ''''"''' ' ^^^^^l" 
 
 OL'DE SAUCE. 
 One jieck of green tomatoes, eiirht L'reen DPt.npra o„j r 
 chopped fine together ; to this add a^ T" ^S' and er,>'"/'"^ 
 over mght ; after which drain olf the water h^n^l ^ ^*^°^. 
 grated horse-radish, one cup of b ow srar 'o ne ? ff " ^!^^', '^^ 
 ground cloves, also the same of dnnrn/mi^ fiiTHlM^^^^^ '^^ 
 
 full with cold vinegar, and let it S genii, all dlv '''"^' '"'" 
 CUCUMBER CATSUP. 
 
 1. Three dozen large cucumbers, three white oninn... . «,.„*. n .. 
 a pulp, drain through a sieve several hou ad3 .^t ' p^en er and 
 good vinegar ; seal in bottle?. ' ^^^ ^^ ^^'^ 
 
 2. Boil and grate full-grown cucumbers, sprinkle with sair nnH 
 let stand over night ; then nour out ■.11 tl,„ ,. ! ^°" 
 celery seed, and all vinegar inU^ al ou^tL onSScv^'of'the"^'^ 
 cumber when grated ; bottle for use. consistency of the cu- 
 
 GOOSEBEKRV CATSUP 
 
 taste, a pinch of salt, on^pint of .inegar • ?mTn th^nn.f °'''^ '' 
 sieve, and bottle. ' ^"legar , stiain through a hair 
 
 GRAPE CATSUP. 
 
 spoonful of grou/id clove. one-^f-cSaC /orp^ep'/.r^'^^netlf 
 tablespoonful of salt ; boil until a little thick ; bottKnd seal 
 
 TOMATO CATSUP. 
 1. One bushel of tomatoes, boiled with two or three onions until 
 
 ounces whole ,,e,,p„, f„„r"oun,;c» ;;„;rS tZL " W '.eeT 
 2. To one gallon of ripe tomatoes add two tablrapoonfuk of salt. 
 
./cSv: 
 
 THE SEASTDE (JOOK DnnR. 
 
 one of ])cjipcr, two of ;';i'''Umi1 iuusti.«l, uw ilesscrlsiiooiiful ox" 
 cloveH, one j)iiit of f(ood cider vinegar, a half toacu|)ful of siigar ; 
 l)oil slowly for tluet' niiiiutcs. 1>> '•-" i^Ul the .sjiice until nearly- 
 done, as it is nii»ri' liable to hum. 
 
 3. One gallon of tomatoes, ono pint oi' vinegai', two tal'le.spoon- 
 fuls of salt, two of i)lack i-epper, two of mustard, one of cloves, one 
 dozen onions, sliced tine ; h il all together till ijuite thick ; strain 
 through acolaiulei' ; liotlle an-i cmk tight, and keeji in a cool jilace. 
 
 ttk* '♦- «^M 
 
 COOKERY FOR THE SICK. 
 
 ]'»i;i;f Tka. — Very nice l.ircf tea is made by cutting up tender, 
 Juicy beef into ])iece8 about one iiudi £i[uare ; jiut into a strong 
 bottle, cork tigiitly and .set in a kettle of cold water. Boil it about 
 two hours ; the lUiid then obtained will be the ]>ure nutriment of 
 the meat, and the tonic elfects are {lowerful. 
 
 ti. < 'at raw beef into small ]iiei'e--. cover with edhl water, and set 
 on the hack of the stove, wliire it will not boil, until all the jiuce 
 is extracted from the beef. When wanted for use skim olf all tlie 
 fat, strain, season, and h't it come to a boil. 
 
 Yeai, (ih ]Mi'rro;,' BiioTii. — To each jxaind of meat (iddone ipiart 
 of cold water, bring \i gently to aboil : skim it and add salt ; sim- 
 mer the broth about three hours. A little rice may be boiled with 
 the ni"at. "When cold skim oT the fat. 
 
 CiriCKKX r>i:uTii.— Take ]iart of the chicken, joint it, and cover 
 with water : let it 1)oil closely covered until the meat drops from 
 the bones, tlu'U skim oti" the fat, strain, and season with a little 
 salt, audit liked add a teaspDonful of rice, and let boil uutil the 
 rice is cooked. 
 
 ScuAi'i-.i) Ukki'.— Take a good piece of rav,' steak, lay it on a 
 meat board, and with a kiiiie .>crapi! into line bits; after removing 
 all hard and gristly parts put it into a pan over the tire a' ' 'et it 
 remain just long enough to iiecome thoroughly heated 'igh, 
 
 stirring it U]i from the bottom occasionallv ; season witi. little 
 .salt. This is very nutritious aud i[uite palatable. 
 
 To I'ui.i'AUK A.N Eia;.- l]eat an cg;^ until very light, add season- 
 ing to the taste, and then steam until thoroughly warmed through, 
 but not hardened. This will take about two minutes, 
 jirepared in this wav will not distress a sensitive stomach, 
 
 IMii.K I'ouKiDoi;.^ — ilake a thin baker of white Hour and cold 
 milk, and stir it into boiling milk, with a little salt. Let it boil 
 for a few minutes, stirring all the time. 
 
 Paxada, — Shave very thin soft parts of li,'(ht bread into a bowl, 
 put in a ])iecc of butter the size of a la:g.- Irickory-nut, grate over 
 this some nutmeg, pour on buiiing Viiicer, cover and let stand a few 
 minutes. 
 
 • An egg 
 
 \ 
 
CUOKEL'V /■'"/: THE SILK. 
 
 1S3 
 
 J. —Break the soft pait ' f a stale loaf in pieces, and suak in cold 
 water for an hour, then tuash ; put it on the lire, with a iitth- salt, 
 butter and .su^'ar to tasff, and eook slowly for an hour ; add two 
 yolks of egt^s heaten, with two tahltspuonfuLs of milk. 
 
 m 
 
 Oat-Mkal (Jrcel. — Put two largs spoonfuls of oat-nieal, wet 
 in C(d(l water, into one pint (■[' boiling water, boil it gently one- 
 half hour, skim, and add a little salt, sugar, and nutmeg. 
 
 Port Wink .Iki.ia". — Melt in a Iitth' warm water one ounce of 
 isinghihS, stir into it one pint of jioit w ine, adding two ounces of 
 sugar, an ounce of gum arabie and half a nutmeg, grated ; mix 
 all well and boil ten nunutes, or until everything is thoroughly 
 dissolved ; then strain and set away to get cold. 
 
 Baui.kv Watei;. — Soak one pint of barley in lukewarm water 
 for a few minutes ; then drain otf the water. Put the barley in 
 three quarts of cold water, and cook slowly until the barley is 
 (piite soft, skinmiing occasionally. This barley water, wlien cidd, 
 tlavor with a little jelly or lemonade, 
 
 ■ R[i i: Mii.K. — Pick and wa.sh tlie rice carefully ; boil it in water 
 
 until it swells and softens ; when the water is [lartly boiled away, 
 add home milk. It may be boiled entirely in milk, by setting 
 the vessel in which the rice is in in boiling water ; sweeten with 
 wiiite sugar, and season with nutmeg. It also may be thickened 
 with a little Hour or beaten tgg. 
 
 Fi.AxsKKi) Ti: \. — (3ned)alf jiound of Haxseed, one-half pound 
 rock cand}', and three lemons pared fnd sliced; pour over this 
 two (piarts of boiling water ; let it stand until very cold ; strain 
 ])efore drinking. This is good for a cough. 
 
 At I'l.KADK. — Cut two large apples in slices, and pour on them 
 one jiint of boiling water ; strain well and sweeten. Iceit])efore 
 V <lrinking. 
 
 4 P)i,Ai Ki'.iuiHY Svuri", — One (juart of blaek])erry juice, one 
 
 liound of sugar, one-half (»unce of nutmeg, one-half ounce of cin- 
 namon, one-fourth of an ounce of cloves, one-fourth of an omice 
 <jf allspice. 
 
 Toast W'atk.i;. — Toast stale l)read until ([uite brown, but do 
 not l)urn it ; put it into a large bowl, and [tour over it boiling 
 water ; let it stand for an hour or so, strain and put in a piece 
 of ice before drirdcing. 
 
 ToAsi'. --Toast bread until ;i nice lirown all over, taking great 
 care not to burn ; butter each slirc, dip into hot Mater, or pour 
 over each piuce enough sweet cream to moisten it. 
 
 Bi.A( KiiEHUV WiM.. Tm oiii- gallon of mashed berries add one 
 
 quart of boiling water, and let it stand twenty-four hours ; theii 
 
 strain tltcin, an;l to ev<.ry gallon of juice adit three [):)Und.s of 
 
 brown sugar. Put in a jug or demijohn, and cover with a thin 
 
 I piece of muslin mitil Octoljcr, then bottle itoH'. 
 
 Wink W'hkv. — Sweeten one pint of milk to taste, and when 
 
rf^ wS^'^m mm^Mtf'Uf-' 
 
 m 
 
 THE SEASIDE COOK BOOK 
 
 boiling throw in two wineglasses of .sherry ; ^^\^m the curd forms, 
 strain the whey through a muslin l)ag into tumblers. 
 
 Akrowroot Cu,sTARi,s.-Boil a pint of milk, and while boilin- 
 stir into It one arge spoonful o( arrowroot mixed smooth with I 
 little cold milk; add a little salt; let it boil three or four 
 minutes, then let it cool, and add a coujde of beaten eL'Ks sucar 
 and nutmeg to the taste, and set it where it M-ill gJt scaktin.' 
 hot stirring all the time. As soon as it boils up turn it intS 
 custard cups. '■ 
 
 CUACKED Wheat -To one .piart of hot water take one small 
 teacup ot cracked wheat and a little salt ; boil slowly for half an 
 hour, stirring occasionally to prevent burning. Serve with sucar 
 and cream or new milk. ° 
 
 Raw E(jr;.— Break a fresh egg into a glass, beat until very 
 hglit sweeten to taste and add two tablespoonfuls of port wine 
 then ber.t again, ^ ' 
 
 Fine Hominy. — Put to soak one pint of hominy in two and 
 one-half pints of boiling vater over night in a tin vessel with a 
 tight cover ; in the morning add one-half pint of sweet milk and 
 a little salt. Place on a brisk fire in a kettle of boihng water • 
 let boil one-half hour. ' 
 
 OAT-MKALMrsH.— Sift into boiling water, with a little salt, 
 oatmeal until about the consistency of common mush ; let it boil 
 one-half hour, 
 
 . Blackbekry Cordial.— Warm and squeeze the berries ; add to 
 one pint of juice one pound of white sugar, one-half ounce of 
 powdered cinnamon, one-fourth ounce of mace, two teaspoon- 
 fuls of cloves. Boil all togetlier for one-fourth of an hour ; strain 
 the syrup and to each pint add a glass of French brandy. Two 
 or throe doses of a tablespoonful or less Avill check any slight 
 diarrhea. When the attack is violent, give a tablespoonful after 
 each discharge until the complaint is in subjection. It will ar- 
 rest dysentery if given in season, and is a pleasant and safe remedy. 
 Dried Flour for Infanis.— Take one teacupful of flour, tie 
 It up tightly m a close muslin bag, and put it in a pot of cold 
 water and boil three hours ; then take it out and dry the outside. 
 When used, grate it. One tablespoonful is enough for one tea- 
 cupful of milk (which would be better with a little water); wet 
 the flour with a little cold water and stir into the milk ; add a 
 very little salt and boil five minutes. 
 
 OY.STER Toast,— Make a nice slice of toast and butter it, lay 
 it m a hot dish ; put six oysters, a teacupful of their own liquo- 
 into a tin cup and boil one minute. Use lialf milk if preferred' 
 Season with a little butter, pepi-er, and salt, and pour over 
 tiie toa^i,. 
 
 Ego Gruel,— Beat the yolk of one egg with one tablespoon- 
 ful of sugar ; pour one teacupful of boiling water on it ; add the 
 white of the egg beaten to a froth, with any aeasonini< or spice 
 desired. To be taken warm. 
 
 
 
I 
 
 i 
 
 CANDIES. 
 
 IS-' 
 
 \ 
 
 Mi'Lt.Ei) .Iki.f.v.— Take one tablcspoonful o\ ourraiit or grape 
 jelly ; beat with it the white of one egg and a little loaf sugar ; 
 |)our on it one-liall \nni of boiling water and Ijreak in a aliee of 
 dry toast, or two crackers. 
 
 Iiiisi; Moss Ulanc-Mangk.— rick over carefully one teacup- 
 ful of Irish moss ; wash it first in aaleratus water ; then rinse it 
 several times in fresih water. J'ut it in a tin [jail with one quart 
 of milk ; cover closely and set in a kettle of boiling water. Let 
 it staml until it begins to thicken, then strain thr . a fine 
 sieve and sweeten with powdered sugar ; fiavor and pour into a 
 mould and set into a cool place. When (juite firm turn out in a 
 dish. Kat with sugar and cream. 
 
 CuKKKN' .If.ij.v. — Cut up a chicken and jnit into a (juart of 
 cold water ; let it simmer until reduced to a little less than a 
 pint ; remove from the fire, and strain as for jelly; season with a 
 little salt. Chop the breast meat into small pieces, and mix with 
 licjuor, and then pour the whole inti) a mould and set away to cool 
 » ^ 9 »m» — 4 
 
 CANDIES. 
 
 CoiOA-Nrr Candv.— Grate very fine a sound cocoa-nut, spread 
 it on a dish, and let it dry naturally for three days, as it will not 
 bear the heat of an oven, and too oily for use when freshly 
 broken. Four ounces will be sufficient for a pound of sugar for 
 most tastes, but more can be used at pleasure. To one pound of 
 sugar, take (tne-half pint of water, a very little white of egg, anil 
 then pour over the sugar ; let it stand for a short time, then 
 l)lace over a very clear fire, and let it boil for a few minutes, then 
 set it one side until the scum is subsided, clear it off, and boil 
 the sugar until very thick, then strew in tin; nut, stir and mix it 
 well, and do not quit for an instant until it is finished. The pan 
 should not be placed on the fire, but over it, as the nut is liable 
 to burn with too fierce a heat. 
 
 Ai.MONi) Canu v.— Proceed in the same way as for cocoa-nut 
 candy. Let the almonds be perfectly dry, and do not throw 
 them into the sugar until they approach the candying point. 
 
 To Caxoy Nuts.— Three cups of sugar, one cup of water ; boil 
 until it hardens when dropped in water, then flavor with lemon. 
 It must not boil after the lemon is put in. Put a nut on the end 
 of a fine knitting needle, takeout and turn on the needle until 
 it IS cool. If the candy gets cold, set on the stove for a few 
 minutes. Malar grapes and oranges, quartered, may be candied 
 in the same way. 
 
 CHoroi.ATE Cai{Amf.[.s,— Two (v.iT!?. of sr?gar, one cup of warm 
 water, one-half cup of grated chocolate, three-fourths of a cup of 
 butter. Let boil, without stirring, until it snaps in water. 
 
 2. One-half pound of g?-ated chocolate, two teacups of sugar, 
 one-half cup of milk and water, a lump of butter, one teaspoon 
 of alum. '■ 
 
/ 
 
 ISO 
 
 THE SEASIDE ('OitK BOOK. 
 
 Sdoak Can'KY.— Six cups of white sugar, one cuj) of vinegar, 
 one CUJ) of wat^T, a tahlespoonful of l)utter put in a' the last, 
 •uith (ine teaspoon ful of soda dissolved in hot water. ]>oil v,ith- 
 out stirring one-half hour. Flavor to suit the taste. 
 
 (,'iiKAM Cankv. — Four cufLs of sugar, two cups of water, three- 
 fourths of a cu|) of vinegar, one cup of cream or rich milk, a 
 piece of butter the size of an egg, two teasj)oonfuLs of vanilla, a 
 I)ineh of soda. Let it boil until it cracks in water, then work 
 very white. 
 
 Mai'T.k Cani'v. — 1'\ • cups of maple syrup, boil until it cracks 
 in water, and -/fist before taking from the lire, })ut in a piece of 
 butter till' size oF an egg. If preferred waxy, do not let it cook 
 so long. 
 
 BtirrEK Scotch. — One cup of molasses, one cup of .sugar, one- 
 half c\\\) of b\itter. Boil until done. 
 
 ANTIDOTES FOR POISONS. 
 
 Imrning pain 
 Magnesia, 
 
 vinegar. 
 
 The following list gives .•^ome of the more common poisons and 
 the remedies most likely to be on hand in case of need : 
 
 Acins.— 'J'hese cause great heat and sensation o'l 
 from the month down to the stomach. Remedies . ....v 
 soda, i)earl ash, or soap dissolved in water. Then use stomach- 
 pumj) or emetic. 
 
 Ai.KALC. — Best remedy is vinegar. 
 
 Ammonia. — Renuuly; Lemon juice oi 
 
 Alcohol.— First cleanse out the stomach by an emetic, then 
 dash cold water on the head and give aminonia (spirits of harts- 
 horn). 
 
 Arsenic— Remedies : In the tirst place evacuate the stomach, 
 then give the white of eggs, lime water, or chalk and water, char- 
 coal, and the preparation of iron, particularly hydrate. 
 
 La'jdanum. — Same as opium. 
 
 Belladonka,— Give emetics, and then plenty of vinegar and 
 water, or leuKmade. 
 
 MoKTHiNE. — Same as opium. 
 
 ChaR(;oal. — In poisons ])y carbonic gas, remove the jmtient 
 to the i>pen air, d;ish cold water on the head and body, and stimu- 
 late tlie nostrils and lungs with hartshorn, at the same time rul)- 
 bing tlie chest briskly. 
 
 CoRKCSiVE Sublimate.- (iive white of egg freshly mixed with 
 water, or give wheat flour and water, or soaj) and water freely, 
 or salt and water. 
 
 Crkosote. — White of eggs and emetics. 
 
 Lead. — White lead and sugar of lead. Remedies : Alum; cath- 
 artics, such as castor oil and E])som salts, especially. 
 
 f 
 
 ; 
 
 \ 
 
Misvi-:i.L.\Nmus. 
 
 187 
 
 I 
 
 MrsHitooMs wiiKN rursd.vocs. (iiveeintjtits ami then plenty 
 of \ iiie'^ar and wutor, with doses of ether, if handy. 
 
 NniiATK or Sii.vEii (Lrs.iu C'Arsrnj.- (live ;i .strong solution 
 of conimon salt and then emetics. 
 
 Oi'iUM.— First give a strong emetic of nni.-tard and water, then 
 strong cofl'ee and aeid drinks ; dash cold \\ai>T on the head. 
 
 Xtx Vomica. — First emetics and then brandy. 
 
 Oxalic Acid (Frequently mistaken for I'lpsoni .salts). — Kenie- 
 diea : Clialk, magnesia, or S(ia[i and water, and other soothing 
 drinks, 
 
 FiM'.ssir Acid. — When there is time ailmini.ster chlorine in the 
 .shape ot' soda and lime. Ihjt brandy and wat(;r, hartshorn and 
 turpentine are also useful. 
 
 Sn.\ki; Bitk, Ktc. - Apply innnediately strong hart.shoni, and 
 take it internally ; also give weet oil and stimulant.s freely ; 
 ap])ly a ligature tightly over the part bitten, and then apply a 
 cui)[ung-glass. 
 
 Tauiai; Emktic.— Take large dose.s of te.i maile of galls, Peru- 
 vian bark, or w 'ute oak bark. 
 
 Vkiu)K(;kis.- -Plenty of white of eggs and water. 
 
 White Vithiol.— (Jive the patient plenty of milk and water. 
 
 A Critr. KOK AViiiskkv Dimnkkks.— Sulphate of ironfive grains, 
 magnesia ten grains, peppernnnt water eleven drachms, spirit of 
 nutmeg one drachm ; twice a day. 
 
 ; 
 
 \ 
 
 MISCELLANEOUS. . 
 
 Wkiohts and Mt:AsLi!i;s.— Every family should be furnished 
 with scales ;uid weights ; and it is also advisable to have Wfjoden 
 measures. ^ 
 
 Two gills make half a jdnt. 
 Two pints make one ([uart. 
 Four tjuarts make one gallon. 
 Half gallon makes a <iuarter of a peck. 
 One gallon makes half a peck. 
 Two gallons make one peck. 
 Four gallons make half a bushel. 
 Eig t gallons make one bushel. 
 
 About sixty <lrop.s of any thin li()uid will lill a common-sized 
 teaspoon. 
 
 Four tablespoonfuii, or half a gill will till a common-.sized 
 
 Vvinegla.ss. 
 
 I'our V. ine-glasses will iill half a pint measure, a conmion 
 tumbler, or a large cou'ee-cup. 
 
 'Fen eggs usually weigh «me pound before they are broken. 
 Eight large ones will weigh one pound. 
 
18S 
 
 THE SEASIDE rooK BOOK. 
 
 A tabkvspooiiful of Halt will wei^'h about one oinico. 
 
 One pint of water or milk will weigii one iiound. 
 
 Om- pint ot" niolas.ses will w«gh one and one-quarter pounds. 
 
 'riircf teaspooufuls of })akin;,'-powdtT sliould weii;]! one fnince. 
 
 One (piart of Hour weigljs one pound. 
 
 One quart of Indian nioal weighs one and a (piarter pounds. 
 
 Hem.vkks on ('Ai!ViN(i. — ( arviiig is uow so generally jtiaetised 
 by gentlemen that ladies may, in a great measure be considered 
 exempt. It is, however, a very ile.sii"d)le aceoinplisliment. 
 Every lady should be competent to preside at her own tal)le, and 
 as expertness is best gained by experience, it would be very ad- 
 vantageous to young ladi«!s that they, before leaving the parental 
 roof, sliould be permitted to occasionally do the carving and ser\ • 
 ing at taltie. By acquiring properly, early habits of tins kind 
 under a mothei''s direction, tiiey will l)e prepared to operate with 
 confidence at their own table. 
 
 To carve with ease and elegance it is essential to be furnislietl 
 with a good and suitable carving-knife. These vary in size and 
 form accordijig to the purposes for which they are intended : for 
 carving a large and lleshy joint, as a round of beef, etc., a long 
 blade will be necessary- ; for lamb, etc., a smaller size will 
 answer ; and for poultry and game a still shorter blade, sharp 
 ])ointed and somewhat cui'ved. A new carving-knife for poultry 
 is now in tlie market, whiuh can l)e used as shears, and is a great 
 help in nipping otf small bones, tendons, etc. 'J'he knite should 
 be as light as is compatible with the size and strength recjuired ; 
 the edge very keen, and a good steel or knife-sharpener always 
 at hand. A guard fork is generally used for carving \\hich re- 
 quires strength, as it is a necessary security, but for light cutting 
 it is a needless and rather cinnbersome apjtendage. 
 
 It is the business of the cook to see that the butcher properly 
 divides the joint of neck and loins iji all kinds of meats, as this 
 materially facilitates the ojioration of carving. The seat should 
 be sulKciently high to command the table, ami render rising un- 
 necessary. For lidi a silverlish-knifc or trowgl is to be preferred, 
 as preserving the Hakes more entire, which contributes greatly to 
 the beauty of its appearance. 
 
 Althougli carving with ease and elegance is a U'cessary accom- 
 plishment, most people are lamentaldy deticient not only in the 
 art of dissecting winged game and poultry but also in the imiior- 
 tant point of knowing the ])arts most esteemed. Each person, as 
 far as jtossible, sliould be served with a portion of the best parts. 
 
 To Clean Taim-. — Tea leaves may be saved from the table for 
 a few days, and when sutlicicnt are collected, steep, not boil, 
 them for li.'vlf ;i!) liis-.n- in a tin ji.nn, .^train the water otf thr'^-U'-di 
 a sieve, and use this tea to Avash all varnished paint. It removes 
 spots, and gives a fresher, newer a2)pearance than when soap and 
 wpter is used. For white paint, take uiJ a small quantity of 
 whiting on a damp piece of old white flannel, and rub over the 
 
 / 
 
 I 
 
 ; 
 
 
MfScKLLAXEoUS. 
 
 189 
 
 tcr pounds, 
 (iiio (lunce. 
 
 lioiinds. 
 
 ly practised 
 consitlered 
 nplisilimetit. 
 1 table, and 
 be very ad- 
 he parental 
 ng and ser\ • 
 if this kind 
 ipcrate witli 
 
 )e furnisbetl 
 in .si/e and 
 tended : for 
 etc., a long 
 er size will 
 jlade, sharp 
 for poultry 
 id is a great 
 :nite should 
 h re(iuired ; 
 ;ner always 
 ig which re- 
 ight cutting 
 
 ler properly 
 eats, as this 
 seat should 
 r rising un- 
 le preferred, 
 3s greatly to 
 
 sary acconi- 
 only in the 
 the imper- 
 il jierson, as 
 ! best parts. 
 
 ;he table for 
 [), not boil, 
 off through 
 
 It removes 
 en soap and 
 
 (juantity of 
 lb over the 
 
 / 
 
 ^ 
 
 ? 
 
 surface lightly, and it will h^avc tlu- paint riin;ukably bright and 
 
 new 
 
 ron 
 
 a- 
 
 t 
 
 To Raisk TiiK Pii.K OK Vki.vf.t. — Cover a hot sjroothing ... 
 with a\\;et cloth ; hold tlie velvet Hrnilv over it ; the vapor ri., 
 ing will raise the jiile of the velvet with' the assistance of a lit'lit 
 whisk. ° 
 
 To Takk Mii.iiEW i-KoM LiNKX. - Kill) the s[V)ts with soap ; 
 scrape chalk over it and nib it well ; lay it on tiie grass, in the 
 sun ; as it dries, wet it a little ; it will come out with two appli- 
 cations. 
 
 To Clkan Maiiiu.k.— Taketwo parts of coinnion soda, one part 
 of pumice stone, and one part of finelv-p«)wdered chalk ; sift it 
 through a tine sieve. and mix it with water : then rub it well all 
 over tiie marble and the stains will be removed ; rub the marble 
 over with salt and water. 
 
 To Clean- Ti.vwAKi:,— The best thing for cleaning tinware is 
 common .soda; dampen a cloth, dip it in soda, rub the ware 
 hriskly, after which wipe dry. 
 
 To Clkan Crr (Jlass. dfaving washed cut glass articles, let 
 tlieni ilry, an<l afterwards rub them Mith pri'pared chalk and a 
 soft brush, carefully going into all the cavities. 
 
 IsDKi.iisi.b: Ink. — To one tablcspo(mful of rain water, one-half 
 teaspoon of vinegar and a piece ..f lunar caustic, threi. inches 
 long; shake well together: put on to vniii- doth a little milk 
 and soda (to a tablesjioon of milk a pierr of baking soda as large 
 as a grain of corn) ; iron smooth au<l write immediately. 
 
 Ikon R0st.— This may i)e removed by salt mixed with a little 
 lemon jiiice ; put in the sun ; if necessary use two applications. 
 
 Mrr.DKw.— Dip the stained cloth in buttermilk, and lav in the 
 sun. "^ 
 
 To ( ■,..»!< Porr/ntv ani. Mkat.-A writ(;r says : All kinds of 
 poultry and meat can be cooked (piicker bv addin.' to the water 
 in which they are boiled, a little vinegar ^u• a iiiece of Ipuum. 
 By the use of an acid there will lie a considerable saviu'^ ,,f fuel, 
 as well as shortening of time. Its action is beneticial on old^ 
 t(nigh meats, rendering them quite ten.ler and easy of digestion 
 rainted meats and fowls ■ ■.•|1 hise tlieir ba.l taste and odor if 
 cooked 111 this way, and ii .. t used too freely, no taste of it will 
 be acquired. 
 
 To Krp:i' Rkkf.— Dry well with clean cloth ; rub ground pep- 
 per plentifully over every part of itHrst, tlieii flour'it well and 
 hang It in cool place, where tlie air will come to it. 
 
 To Pi.KLE Meat IN One D-W.—Take a tub of rain or river 
 water and |.ut tv.o jijcccs of thin wood acioss it ami set the beef 
 on them, (listant aljout an inch from the water ; heap as much 
 salt as will stand on your beef, and let it remain twenty-four 
 hours ; then t^dce off and boil, the water having drawn the salt 
 completely through the meat. 
 
mo 
 
 Tin: SKASIDI'J COOK BnoK. 
 
 Tl'.STiNC Mii.lv. A Willi |ioli.-<liuil knitting' iu-mHo is dipiu-.l in- 
 to a .lw!p vusscl of inilk. and iiiiiii.'<linti'|y witlidrawn in an up- 
 ri,i,'Iit pn.sitioa; wlifii, if tlin .s.iin|il»^ bf puns sumo of tlio tluid 
 Mill lie ti)iind U) adhcit' t(» it, wliijf siicli i^ n..t tin; <-as:t) if water 
 has lii'fii addiid to Ihr milk. * 
 
 ('ifi;\l' IIkI'UI<;ki;.\T(.i;s. A Wnwv.v p,,t utiippc,] in a wrt cloth 
 and pia.icii ovi;r a hiittcr plate will keeji the cniit.iit.s of tlie plate 
 as iianl and linn as if they were set on ice ; and milk will not 
 sour if the can eontaiiiing it be wrapped in a wet cloth. 
 
 To Mknii BnoKl'.N Chockkuv. VVi- have ustd liuR; ;ind the 
 white of an ego; for nimdiiig earthenware, and lind it \\\mi 
 .satisfactory. It i.s a stroiiu cement eaNily ai.pliiMl, and ;;"iierally 
 at hand. Mix only en..ii:^r|i to mend one articl.' at a time, aH it 
 soon hardens, when it can not bo u.sed. Powder asmall ipiantity 
 of the lime and mix to a paste with the white. Apply .niickly 
 to the ed>,'eM, and place firmly together. It will soon bcci.ine .ict 
 and strong, seldom breaking in the same jdace again. 
 
 How TO ("i.KAN A Ti:a OK CuiKKK I'oT. —If the in.dde of 
 your tea or collee pot is black from long use, fill it with water, 
 throw in a piece of har.l soap, set on tlie .sto\i\ and let it boil 
 from half an hour to an h<i\ir. It Avill clean as bright as a new 
 dollar, and cost no work. 
 
 TiNNKi. WAai;.- Tinned ware which speedily h)ses it-i bright- 
 ness should be ilistrustid. It usually contains lead, wlii.-'h is 
 dissolved by very feeble acids, and is Very poisonous. iodide of 
 pottasimn is the antidote. 
 
 To Kknkw Br.ArK ('as \MKi:i:. Take half a i)int «/f ammonia 
 and enough tepid water to dij) the breadths and pieces in thor- 
 oughly up and <1own, ;i»ter wli;"li hang on the lino to drip and 
 dry partially witli(»ut wringing ; then iron dry on wrong side, 
 when it will look like new. 
 
 To Wash Uiack C ashmerk.— Take hard soa})suds, wash 
 your goods thorougidy. and after you have rinsed them in warm 
 watcT rinse them in warm cotiee, with a teaspoonful of gum 
 arable water to every pound of goods : take a piece of dark flan- 
 nel or place a layer of llannel and tlrci, one of the goods, and so 
 on until you have tinislied, tlicn roll up tight and leavj until 
 morning, then iron on the wrong side, ^■ou"can also wash soiled 
 velvet in this way. 
 
 To I'oMsii SuiiiT r.'ioNTs AM> \\'i;isi' EanI).-:.— Starch the 
 fronts and wristbands ;is stiti"as y<.u can. Starcji twice— that i.>, 
 starch, dry, then starch again. Iron your shirt with a box iron] 
 in the usual way, mil<ing the linen liice and fi;ni, but without 
 any attempt at a good finish ; don't lift the jdait ; your siiirt is 
 now ready for polishing, but you ought to have a' bt)ard same 
 Size as a coininon shirt board, made ..f hard wood, and covered 
 with only one ply of plain cotton cloth. Put thi ■ board into the 
 breast of your shirt, damp the front very lightly with a wet 
 sponge, tlicn tak"' tiie polishing iron, which' is flat and bevelled 
 
 \>' 
 
.vjsa/c/.LASh'ors. 
 
 mi 
 
 lippi'il in- 
 iii ;in up- 
 th.3 tluid 
 ' i'" water 
 
 Urt cloth 
 
 tilt) [ihite 
 will nut 
 
 ■ ;ui(l the 
 
 it IllOHt 
 
 ^•■iicrally 
 
 iuie, iiM it 
 
 ipiaiitity 
 
 i|Uic;kly 
 
 ;i'iiiuu Mtit 
 
 iii-idu of 
 li water, 
 d it i)oil 
 US a new 
 
 .^ bi'ight- 
 wliich is 
 ioilido of 
 
 aiiiiiiouia 
 in tiior- 
 
 iiri[) and 
 111'^' .side, 
 
 Is, wash 
 in warm 
 of gum 
 iark Han- 
 s, and so 
 ivo until 
 sh soiled 
 
 xrch the 
 
 -that is, 
 
 )o.x ii-on, 
 
 without 
 
 shirt is 
 
 ,rd same 
 
 covered 
 
 into the 
 
 h a wet 
 
 hovelled 
 
 at ono .ud -polish -ontly with the lunelle.l vM, taking cure not 
 t<. (Inv th.' liiHii up into wavedike hlistcr... Of c..u:-8e, this re- 
 miiros a iitth' practice, hut if yuu are careful and persevere in a 
 Bhort time you will he ahlo to give the .'nanicldike finish which 
 js so much wantcil. 
 
 .\l.\ni\<;. Wa.sli w ith a cloth .li[ipcd in 
 Take care to wipe <Iry, as this prevents its 
 
 To (."i.r.w SiKAw 
 clean Halt and water, 
 turning ydlow. 
 
 Tar m.-iy he rcn.oved fro,,, cither hands or clothing hy rnhhinir 
 well with lard and then washing well with soa[. and water. 
 
 A SriiK Wav to Kkmovk Tka St.\in,s.— Mix thoroughly soft 
 soap and salt say a tahlesp..onful t.. a teacup of 8oap ; ruh on 
 t icsput^. and spread the clotli on the grass where the sun will 
 «hine on it. Let it lay two or three days; then wash. It the 
 stain IS not all ..ut, it will disapj.ear in the .second washiuL- If 
 the spots are wet occasit.naily while lying ,.„ the grass, it will 
 ha.sten the hieaching. 
 
 lloMH-M.M.K (;.v.Mn,oK IrK. Melt half a teacupful of mutton 
 tallow witii a piece ol cam]»hor gum, the mxc m a large id.'kory 
 nut : pour int.. a little euj) or mould. 
 
 lloMi;-.M.\i.i; ILm-u S,,ai>. - Were the go,.d ,p,alitie.=. of this in- 
 expensive soai. more gcncralh known, no familv would g„ with- 
 out It. JtiH valualle for washing ch.thes, making them vorv 
 clean an.l xyute, without in the least injuring them, ami is ex- 
 celeut for tiamiels or calicoes. Jt is go,,d al.so for the lianda 
 making tiicm .soft and smooth. Take si.x jH.nmls each of salsoda 
 amllard, three p.mnds of .stone lime, four gallons of soft water- 
 diss..lvc the hme and soda in tl,.. water, stirring, .scttlin- and 
 .ounng .,(! then leturn to the kettle, using I.rass or copper! a Id 
 le lard and hod until it hecomes soap, then pour in o a tub; 
 wlien coM, cut in bars and dry. ' 
 
 ma'de^^of' w.'1'n' ^^'^'/'■^•^/.■^•^"•-'^^ ,^7" 8'i'^'^"« "^ whitewa.sh 
 ^hl^n 1 u "'■"" ^^'"tf^l'mc, add a -luart.-r of a jmund of 
 wh t ng, half a pound of loaf sugar, one qu'art and a ha f of rice 
 of hi r "' •• '" ,^^'V •'■'"'^ well-eooked past,-, and half a pound 
 o r all oi :'•'•■ /''•^■^?l.r'* '"/^'''**;": : '-^Pl'Iy «'•"•'" •- previously .l-rape 
 
 rill , ",' ■ ''•''^T'^-''' ' this is like kalsomine, and gives a 
 brilliant and lasting etlect. 6 '-'' » 
 
 w!tcr'with '"^rT" 7'' ''^'-'''''^, '"" '^^''''""'' «kinwash it in cold 
 water with plenty ot soap, and rinse well in clear cold water 
 tiuis y>n may wash as often as you please, and still keep it soft. 
 
 eaHv'dnv'.~rAf ''"'?■ ^,'lT '^''y'' ^" ^ scientific journal, that the 
 faie mf^;V) -^^=^>' ftr'^'l herald vigorous and extermi.iating war- 
 
 ^tLl^X: i ^ "ftn^^L^V^'^^^^ ¥<-^ being 
 
 wainscots and's'lM,''^ turpentine should be brushed ,n cracks, 
 wainscots and shelves, and camphor or tobacco placed among th4 
 
il' 
 
 > fl^' ■ 
 
 THE SEASIDE COOK BOOK, 
 
 \: 
 
 
 \J 
 
 ) 
 
 \ 
 
 garments, furs, plumes, etc., when laid aside Tor the summer. 
 To secure the cl(}th linings of carriages from motlis, sponge them 
 on botli sides witli a solution of corrosive sublimate or mercury iu 
 alcohol, made just strong enough not to leav'> p. white mark on a 
 black feather. 
 
 Salt'anb Moths. — It is said, and by good authority, that after 
 wiping up the floor, if salt is sprinkled over it while damp, moths ^ 
 will not try that harbor again. "When making a carpet it is re- 
 ^'" ppiii"iended that enough be allowed to fold under an inch or two, 
 » '■'f so'thatwhen it is put down, spit can be spread between the folds, ' 
 and also sprinkle salt all around the sides and corners of the room 
 .ifefbre nailing the carpet. We have never tried this, but have 
 several good authorities who endorse it, and promise that moths 
 wiiluot injure carpets if this advice is followed. 
 
 " PoLisiiiXG Paste for Tixs, Brasses and Copper. — This is 
 composed of rotten stone, soft soap, and oil of turpentine ; the 
 Stoiae must be powdered and sifted through a muslin or haii* 
 sieve ; mix with it as much soft soap a,s will bring it to the stiff- I 
 liiess of putty ; to half a pound of this, add two ounces of oil of 
 fepentine ; it may be matle into balls ; it will soon become hard, 
 and will keejj any length of time. Method of using : The arti- 
 cles to be polishi'd should be perfectly free from grease and dirt ; 
 lijoisten a little of tlve paste with water, smear it over the metal, 
 j^ub briskly with a dry rag or leather, and it will soon bear a '-^ 
 beautiful polish. 
 
 A good stove polish may be made of black lead mixed with 
 the white of an egg. Put on with a brush, and polish with a dry 
 hard brush. 
 
 To make an excellent furniture polish ; Take turpentine, lin- , 
 seed oil and vinegar, in equal proportions ; apply and rub with [ 
 flannel. 
 
 A little soap put on the hinges or latch of a door will stop its 
 creaking. 
 
 Salt will curdle milk, iience in preparing gravies, porridge, 
 etc., the salt should not be added till the dish is prepared. 
 
 . If your flat irons are rough or soiled, lay some salt on a flat 
 surface and' rub tl»e face of the iron well over it. 
 
 Rub your griddle with fine salt before you grease it, and your 
 cakes will not stick. 
 
 When clothes have acquired an unpleasant odor by being from 
 tl . air, charcoal laid ir. the folds will soon remove it. 
 
 Powdered charcoal placed around roses and other flowers adds 
 to their richness. 
 
 Camphor gum placed on shelves or in drawers will eflectuaily 
 drive away mice. 
 
 I 
 1 
 
 ♦